- 12 hours ago
Masterchef Australia Season 18 Episode 32 - FULL MOVIE ✅ [Eng Sub]
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00:00:00Previously on MasterChef Australia...
00:00:03It's Curtis Stone!
00:00:10Aussie Classics Week brought a couple of top blugs...
00:00:14I thought crocodiles were an adrenaline rush.
00:00:16Being in the kitchen, mate, that is ten times harder.
00:00:19...and a legendary prize.
00:00:22The winner will have their product in all the Coles stores
00:00:25throughout the country.
00:00:27What?
00:00:29With massive wins for Pat.
00:00:32Your ice cream is just valvent.
00:00:34It is fabulous.
00:00:36And Hannah.
00:00:37It's a revelation. Congratulations.
00:00:39Thank you!
00:00:40And...
00:00:41You lot won't be cooking!
00:00:44These guys win!
00:00:46The eliminated contestants battled it out.
00:00:49Whoa! Girl!
00:00:52And Bella won her spot back in the competition.
00:00:56But...
00:00:57We had to say ooroo to Jack and Dot.
00:01:01It's just been a dream come true to be here and to celebrate food every day.
00:01:08Tonight...
00:01:09It's time to get psyched...
00:01:12For Sweet Week.
00:01:14Ooh la la!
00:01:29It's time to get psyched!
00:01:29It's time to get psyched!
00:01:31Time to get psyched!
00:01:33You are just for free to stay!
00:01:33Hey, what's next?
00:01:43I'm just going to get psyched.
00:01:57Walking into the kitchen today and it looks so cool it's like Willy Wonka's Wonderland
00:02:13It's a brand-new week and guess what a sweet week
00:02:26Bella you could not have come back at a better time. Hey, it feels like meant to be
00:02:32How do you feel about an entire week cooking sweets? I am thrilled
00:02:39Aaron last issue cook was an amazing dessert I
00:02:44When it comes to deserts in my brain is literally like 404 page not found blank error. You know, it's
00:02:49just it's not there
00:02:52Before we get going there's someone we'd like you to meet
00:02:58The chef about to walk through those doors is known for intricate creations and
00:03:04Whimsical desserts
00:03:06He's the king of sweets and a dear friend of the show
00:03:15Please welcome the macaron magician himself
00:03:26Oh
00:03:33Zumbo in the master chef kitchen he is an absolute sweet legend just so excited
00:03:46Zumbo, mate, it wouldn't be a master chef season if you weren't involved
00:03:49But what do you love about coming back here and meeting the latest bunch of home cooks?
00:03:53Oh look, we all started somewhere, you know, and I think like master chef such a great starting point
00:03:58You know if you're your culinary journeys your careers to see people with that passion that drive that desire
00:04:05It's always great to be here
00:04:08Today's immunity challenge is a lucky gym
00:04:16Under these clashes is a different hero ingredient
00:04:22That you must turn into a sweet dish
00:04:24All right, let's see how it's gonna work one by one
00:04:30You'll select a cloche and reveal the ingredient underneath
00:04:34If you don't like the first ingredient that you reveal
00:04:38You can choose again
00:04:41But it's a gamble
00:04:44Whatever you uncover on your second pick that's the ingredient you must cook with
00:04:50Shall we get this party started?
00:04:53Yeah
00:04:54Let's go
00:04:54Yeah
00:04:55Let's go
00:04:56Okay
00:04:58I'm actually really excited about this challenge
00:05:01I feel like it's my superpower in a way
00:05:04When I see ingredients I have this map in front of me going like this ingredient and this ingredients and
00:05:10this should be paired with this, this, this, this, this, this
00:05:23Yeah, I'm excited to see what's underneath the cloche, but I also a little bit scared
00:05:29It could be something that you don't really find in a dessert or it can be something really basic, okay?
00:05:35Okay, this one
00:05:36That one
00:05:37Yes
00:05:38Here we go
00:05:40Eliana
00:05:42You've picked
00:05:48Fish sauce
00:05:57Oh my gosh, it's a fish sauce
00:06:00It's such a bold ingredient that I don't know if I can really hero that
00:06:05But on the other hand, it could be really fun
00:06:08I'm gonna give you three seconds to think about it and then we need an answer
00:06:13One
00:06:15Two
00:06:17Three
00:06:18Um, yeah, do you know, I'll just do fish sauce
00:06:21Fish sauce
00:06:22She's in with the fish sauce
00:06:26That means you're making a dessert which has to hero fish sauce
00:06:30You can take it to the top of the room, enjoy
00:06:35I know it's crazy
00:06:38And it's not gonna be easy, but I'm gonna try
00:06:42If I try your next, let's do it
00:06:44Hey, nice to meet ya
00:06:53Let's try this one first
00:06:55Let's do it, let's see if your vibe's on today
00:06:58You ready?
00:06:59Yeah
00:07:00Let's do it
00:07:03You have chosen
00:07:05Tonka beans
00:07:07Okay
00:07:08Yeah
00:07:10What is Tonka bean?
00:07:12What can you smell?
00:07:15It reminds me of something, it's kind of molasses-y, I don't mind it
00:07:20I don't know how to use it, but I actually don't mind the aromas that are coming from it
00:07:25I like a punts every now and again
00:07:28And my guts telling me, stick with Tonka bean
00:07:31Let's lock it in
00:07:33Let's lock it in
00:07:34Easy, yeah
00:07:35Oh yeah
00:07:36Let's do it
00:07:37Lock it in
00:07:42Okay Bella, let's go
00:07:45Go Bella
00:07:46I'm actually hoping for some unusual ingredients under there
00:07:49I think sometimes the best desserts come from that surprise of
00:07:52Ooh, this isn't usually in a dessert
00:07:56Yeah, we'll choose this one
00:07:57This one?
00:07:58Yeah
00:07:59Really?
00:08:00Yeah, I have faith
00:08:01Okay, well Bella, you have chosen
00:08:08Kombu
00:08:12It's out there
00:08:13Tough one, but it could challenge me
00:08:16Um
00:08:19Alright, let's do it
00:08:22Yes!
00:08:27Adriana Zumbo is in the house
00:08:29It's sweet week
00:08:30I want to show the judges how far I can push myself with desserts
00:08:34Shall we?
00:08:35We shall
00:08:35Oh, did you see him?
00:08:37Where are we going today?
00:08:39I'm gonna go with this fella right here
00:08:41Oh wow
00:08:42Number A
00:08:46Avocado!
00:08:47Avocado!
00:08:49What are you thinking?
00:08:52We'll go somewhere else
00:08:54Alright, somewhere else
00:08:58It's gonna be another screwed up one, isn't it?
00:09:05Nectarys!
00:09:06Yeah!
00:09:11That's good!
00:09:12Are you okay?
00:09:13Are you sure?
00:09:15Cherries!
00:09:17Orange
00:09:19Plum
00:09:21I'm nervously in line, waiting my turn, watching everyone pick like some absolute banger ingredients
00:09:28Blueberries
00:09:29Ah, six
00:09:30Yes!
00:09:32Chestnuts!
00:09:34Yes!
00:09:35That's so good!
00:09:36And then other people are getting the most random ingredients ever
00:09:40Camomari
00:09:41We'll pick again
00:09:42Pick again?
00:09:43Yeah, yeah, I'll pick again
00:09:44Drama
00:09:46Barbary
00:09:49Tamarin
00:09:50I'll take it
00:09:51Ooh
00:09:53Lungen
00:09:55Let's do another clutch
00:09:58Cardamom
00:09:58Ooh, that's good!
00:10:00I'm happy with that
00:10:01I'm like praying to God that I get something that I love and want to cook with
00:10:09Hibiscus!
00:10:11Yay!
00:10:13Yeah, yeah
00:10:14There is, I have no idea what's going on, you look very confused
00:10:18Like, I just never cooked with it
00:10:20Okay
00:10:21I don't even know if I've eaten it
00:10:22Okay
00:10:23Go on, you gotta think about whether you can hero Hibiscus
00:10:27Nah, let's do it
00:10:28You wanna go for it?
00:10:30Yeah
00:10:30You're choosing it?
00:10:31Yeah
00:10:31Staying with it?
00:10:32Yeah
00:10:32Last call?
00:10:33Yeah, let's go
00:10:34Hibiscus is yours
00:10:44Everyone has their ingredients
00:10:48You have 75 minutes to make your ingredients the hero of your dessert
00:10:55The pantry and the garden are open
00:10:59We're choosing the top three to be safe from tomorrow elimination
00:11:07All these ingredients are so different, right? But they all share one thing, it's got to be the hero
00:11:11So when you're creating, you remember, soft and comforting flavours are gonna be your best friend
00:11:17Yes
00:11:19Okay everyone, have fun, good luck, your time starts now
00:11:23Come on!
00:11:25You know what we need
00:11:27What do we need?
00:11:28What do we need?
00:11:29What are we getting?
00:11:30I don't know
00:11:33It's chaos
00:11:34Oh my gosh
00:11:36What are you in there?
00:11:37Oh my god
00:11:39One of you, one of you, one of you
00:11:41Oh there
00:11:41Flour, I might need it later
00:11:45Now seeing there's some pretty wacky ingredients today
00:11:47I feel like I'm pretty lucky getting the cherries
00:11:49But I can't do something too simple
00:11:50Where's normal tofu?
00:11:52There's people out there like Bella using kombu
00:11:54And Eliana using fish sauce
00:11:57So I think if I want to have a chance of getting that top three today
00:11:59I'm gonna have to blow the judges out of the water
00:12:01With flavour and technique
00:12:09I'll just take the whole plate
00:12:11I guess so
00:12:13I'll just take the thing on top
00:12:16Woo!
00:12:17I'm feeling really inspired
00:12:19I really love fish sauce
00:12:21I think it's quite versatile
00:12:22So yeah, I'm actually pretty excited
00:12:25I think it's gonna be a fun cook
00:12:27It's a white apron day
00:12:29So I want to create something fun
00:12:31Something maybe they were not expecting at all
00:12:35But it also has to be intentional
00:12:37It has to it has to eat well
00:12:39I mean it's fish sauce in the dessert
00:12:42Eliana!
00:12:43Hi!
00:12:43A little bit fishy over here
00:12:45Hopefully not too fishy
00:12:46Yeah
00:12:47Oh jeez
00:12:48Yeah, yeah, yeah
00:12:49God, God
00:12:50That's where I don't want to go
00:12:51Yeah
00:12:51What are you making?
00:12:52I'm making
00:12:54Fish sauce ice cream
00:12:56And then I'm gonna make fish sauce caramel
00:12:58Yep
00:12:58Then I'm thinking some crumb
00:13:00But very mild
00:13:01Maybe just a little touch of orange and hazelnut
00:13:04And I'm thinking orange gel with black pepper and fish sauce in it as well
00:13:09So you're putting fish sauce in three out of four elements
00:13:12Mmm
00:13:12I love fish sauce
00:13:13If you pull it off
00:13:14I can see where you're going with the thought process
00:13:17But you've got to make sure you're tasting
00:13:20Yeah, yeah, yeah
00:13:20Because you're balancing through the whole dish the flavour
00:13:25Yeah, thank you
00:13:26Let's hope you pull it off
00:13:27Yeah
00:13:27Zumba seems to be excited about my idea
00:13:29But he says like just practice restraint
00:13:32I want to impress him
00:13:35So I'm gonna taste, taste, taste everything
00:13:37So hopefully I will hone into my, you know, flavours
00:13:42And how I can balance things properly
00:13:46Why did it turn off?
00:13:48I got tamarind
00:13:50I'm thinking of doing a tamarind ice cream
00:13:54Um, and then I'm thinking of doing possibly a ikam bilis and tamarind praley
00:14:01Um, and uh, we don't know how
00:14:04It's a day of experimentation
00:14:07Really wary of this one
00:14:09Let's do this
00:14:10I've got cardamom
00:14:12So I'm gonna try and make a cardamom and white chocolate blondie
00:14:16With a carrot and cardamom ice cream
00:14:19And a walnut crumb
00:14:23Um, yeah, we'll see how we go
00:14:29I've got barberries and I'm still processing it
00:14:31So I'm happier about it than chamomile
00:14:35But still not stoked
00:14:37But having a taste of it, it kind of tastes a bit like, um, almost like dried cherry, like goji
00:14:42berry
00:14:43So where my mind sort of taken me now is almost like
00:14:46I want to go to something dark chocolate
00:14:48Maybe like rocky road-esque as well
00:14:49So we'll see, I'll have to push though
00:14:52I'm sorry
00:14:53Thank you
00:14:56I'm feeling excited to experiment with kombu today
00:14:58Usually in a dessert, I'm pretty confident in my technique
00:15:00And how to incorporate different flavours
00:15:05I've never worked with kombu before
00:15:07I'm gonna play around with a few different ideas once I try this kombu
00:15:19Well, that's salty
00:15:22That's very salty
00:15:26And it's like salt with extra umami
00:15:30Bella, you are a hero for sticking with the kombu
00:15:35Are you regretting it? What's your smile doing?
00:15:37Is that a happy smile?
00:15:38No, it's not a happy smile
00:15:39I am stressing out
00:15:43I haven't really tasted kombu before and it kind of just tastes like salt
00:15:47It's funky salt
00:15:48Yeah, like a bit of funky salt
00:15:50Okay, so what are you making?
00:15:52I'm not sure
00:15:53I'm thinking an ice cream
00:15:54But I don't know
00:15:56So right now, you need to make a decision
00:15:59And kombu is the hardest ingredient that was amongst those 40 ingredients
00:16:03Really?
00:16:04Like it is the trickiest one
00:16:05It is the trickiest one
00:16:07Take that on, Borden
00:16:07Use that palette
00:16:08Yeah
00:16:09I have no idea what this dish is going to be
00:16:12I don't know
00:16:14I'm having big regrets right now
00:16:16I'm concerned
00:16:19I don't have any idea what I'm cooking
00:16:23Um, yeah
00:16:36My mind is all over the place
00:16:38Um, yeah, I'm really not sure what I'm doing today
00:16:40And I think that's showing
00:16:41Tasting the kombu
00:16:42It's got a lot of umami and saltiness
00:16:45Almost in the way that miso does
00:16:47So I'm thinking I can infuse some cream with the kombu
00:16:51And turn that into my ice cream base
00:16:54Gonna be fine
00:16:55I also think about other Japanese flavours
00:16:59Like black sesame
00:17:01Quick little sponge
00:17:02Might work as a flavour to complement the kombu
00:17:06I feel like I just need to cook something
00:17:09So
00:17:10Hopefully I can pull it up
00:17:14Okay, that's fine
00:17:17I've never played with it, there just wasn't an ice cream
00:17:19Can I have some of your flour?
00:17:21Put up on my tart
00:17:23Yeah, yeah, go, go
00:17:25I'm making a tart today
00:17:27With tonka beans
00:17:28Actually I'm feeling excited
00:17:30An ingredient I've never heard of
00:17:32Never eaten
00:17:32Never used before
00:17:36I'm just gonna keep it really simple
00:17:39And see how I can build
00:17:41So I'm gonna make a tonka bean creme diplomat
00:17:43I'm gonna do a tonka bean and date caramel
00:17:46And I'm also going to do some shaved chocolate on top
00:17:50So right now I'm going off what I think tonka bean is
00:17:52I smelt it and it smelled very molasses-y
00:17:57Like a lot of warm spices
00:17:58Kind of hints of vanilla
00:18:00So I'm thinking this actually might carry a lot of flavour
00:18:03Need to get a big big move on
00:18:05If I can manage to pull this off
00:18:08I think I've got a real good chance to win one of those three immunity spots
00:18:13Pretty good prem diplomat
00:18:18She's gone, she's gone
00:18:20That's okay
00:18:21That's okay
00:18:22Vinny, how are you?
00:18:24Jeff, good, how are you?
00:18:25Tell me, blueberries
00:18:26What are you doing?
00:18:27Yes, so I want to fill them all with chocolate
00:18:29Then I want to make a blueberry syrup
00:18:31Pie up it in and make a sphere
00:18:33And then like a chocolate soil
00:18:35And I put blueberries on there to make it look like blueberries in the forest
00:18:38So what's the name of your dish?
00:18:41Blueberries in the forest, I think
00:18:43Blueberries in the forest?
00:18:44Are you having a lot?
00:18:45They don't even grow in the forest
00:18:48Well, I come back and check on you Vinny
00:18:50Thank you, yes
00:18:51Don't disappoint me please
00:18:52No
00:18:52I think this bowl is good enough
00:18:55You've got chestnut?
00:18:56Yeah
00:18:56What are you making?
00:18:57I'm making a chestnut and chocolate cake
00:18:58Oh yeah?
00:18:59And then I'm going to do a chestnut twill
00:19:01I'm going to do some sort of fruit
00:19:04Kampot
00:19:04Maybe pear
00:19:05Some creme fraiche
00:19:07I'm just like
00:19:08It's definitely going to develop along the way
00:19:10Go for it
00:19:11Thank you
00:19:12Luke?
00:19:13Jeff, how are you?
00:19:14Good, how are you?
00:19:15Tell me
00:19:15I've got the cherry
00:19:16So, yeah
00:19:17And I want to do a cherry chocolate coconut mousse cake
00:19:21Then I'll do a chocolate glaze
00:19:24Like a mirror glaze
00:19:25It's a lot of work in 75 minutes
00:19:28It is a lot of work in 75 minutes
00:19:32Hey Annabelle
00:19:33How are you going with your hibiscus?
00:19:36I am experimenting
00:19:37What's that for?
00:19:38That's a dumpling dough
00:19:39I'm going to do coconut and hibiscus dumplings
00:19:43in like a hibiscus tea
00:19:44What?
00:19:46Is that great?
00:19:46I did not expect that
00:19:47Let's roll
00:19:48Good luck
00:19:51Hey Pets, what does a sponge look like?
00:19:54Yeah
00:19:54Yeah
00:19:55Yeah
00:19:55That's not bad
00:19:56I've got a nectarine as my ingredient
00:20:00And I was pretty happy
00:20:01Because I had avocado at first
00:20:02And I had no idea what to do with avocado
00:20:04So
00:20:05Pretty happy that my gamble paid off
00:20:07But the sweets aren't my strength
00:20:08So
00:20:09I don't know if what I'm doing is correct
00:20:11I'm just whisking things at the moment
00:20:13And hoping they come together
00:20:14Very
00:20:16Very confused
00:20:17And very
00:20:18I guess
00:20:18Jittery
00:20:19A bit nervous
00:20:20Because I don't have a clear idea
00:20:22Of what I want to do
00:20:23I have a rough idea
00:20:25Oh Jesus
00:20:27Here we go
00:20:27I want to do a sponge soaked in nectarine syrup
00:20:30With a creme diplomat
00:20:32And I'm just hoping that I get ideas as I go along
00:20:35Hi Aaron
00:20:36Hey Aaron
00:20:37Keep going
00:20:38Whoop
00:20:39Let's get that off the heat
00:20:40I'm freaking out a little bit
00:20:41With the nectarine
00:20:42What are you making Aaron?
00:20:44I'm trying to make a sponge that's going to be soaked in a brandy and nectarine syrup
00:20:49I'm going to have a nectarine flavoured creme patte or diplomat
00:20:53I haven't decided yet
00:20:54There's parts on top
00:20:55And the other elements are kind of coming to me as I go
00:20:58So
00:20:58Careful with that because like time will go
00:21:00And then you'll be still figuring it out
00:21:01Yep
00:21:02And we'll have nothing left
00:21:02I think with your last dessert
00:21:05Because you had that soy sauce caramel in there
00:21:07It had such a wonderful Aaron touch to it
00:21:09Yeah
00:21:09I'm not saying put soy sauce in this
00:21:10But I'm wondering if there is something that you can do in another element
00:21:14While still making sure that your stone fruit is the hero
00:21:18To Aaron it up in my mind means to amp something up with flavour
00:21:23And to think of an interesting pairing that comes naturally to me
00:21:28Let's go Beth
00:21:29Let's go mate
00:21:30I run to the pantry and I grab some chillies
00:21:33I throw it into the syrup to infuse that chilli
00:21:35To bring it all out
00:21:36To add another element of complexity into what is a very simple syrup
00:21:41Hopefully that will all come together
00:21:44Is that
00:21:44Where's the rice?
00:21:45Correct
00:21:45Why's there empty?
00:21:47Is that it?
00:21:47What's in that container?
00:21:48What's in that?
00:21:49Make it short and sweet
00:21:5145 minutes to go
00:21:53Come on
00:21:54Laminate it once
00:22:00Got my crumb in the oven but it kind of looks like a big cookie
00:22:03But I think that's how it's supposed to look
00:22:09Today I got the oranges so a very versatile ingredient compared to some of the others
00:22:13So whilst that's great I think it does put a bit of pressure on as well
00:22:17Because you've got one of the easier ingredients
00:22:19Before MasterChef I definitely would have been a bit fearful of cooking a whole week of sweets
00:22:24It's not really my thing but I was lucky enough last week to win the ice cream challenge
00:22:28And get my ice cream in all of Cole's stores
00:22:30It's definitely given me a bit of a confidence boost that you know maybe I can do desserts
00:22:34So I really want to make something special to have a chance at that immunity
00:22:38And an added bonus would be to impress my fiance
00:22:41Plus my fiance is a baker and I want to impress her
00:22:44I'm going to make a milfoy
00:22:46So some laser rough puff with some really nice fillings highlighting the oranges
00:22:51So both the juice and the zest and everything like that so that's the aim
00:22:55I'll be injecting orange into the milfoy today by making a cream diplomat with orange zest and some Cointreau
00:23:01As well as an orange gel and it's going to be really bright
00:23:05But I will be incorporating some roasted almonds and a date puree to my milfoy
00:23:11Because although it is a challenge in heroing orange
00:23:14I think if you just go orange and orange and orange it can get a bit overwhelming
00:23:19So I just want to make sure that I get the right amount of all of those flavours
00:23:22So that the dish is still cohesive
00:23:25Alright we're close there
00:23:27What's happening, what's happening
00:23:29This has always been a dream of mine to be on MasterChef and to make it to Sweet Week
00:23:34Stay clean, stay clean and let's do the eggs
00:23:36So egg rolls
00:23:38I love making sweets
00:23:40I love making cakes, desserts, being really creative
00:23:43And what else do I need?
00:23:45Today I got plums and when I think of plums I think of very rustic cosy desserts
00:23:50They're always baked, they're always warm
00:23:54I don't want to go down that track today because I don't want to make it boring
00:23:58How am I scared?
00:24:00Jackie!
00:24:01Hello!
00:24:02How are you?
00:24:02Are you happy with the plum or what?
00:24:04Yeah, I love the plum
00:24:05Nice
00:24:06You've used plums before?
00:24:07Yeah, I've used plums but in very like traditional homely desserts
00:24:10They're very comfy and warm
00:24:12That's all I was saying
00:24:13Yeah
00:24:13It's like grandma cooking, you know, plums
00:24:16Yeah, pretty much
00:24:16Yeah
00:24:17So how are you going to elevate it?
00:24:18I'm actually going to do a bit of a hot and cold plum dessert
00:24:22So I'm going to do a chocolate chilli ice cream
00:24:23Yeah
00:24:24With a plum granita
00:24:25And a plum jam on top and maybe a little crumble if I've got enough time as well
00:24:29I think that's smart
00:24:30Yeah
00:24:31I'd order that on a menu, stat
00:24:33Good luck
00:24:34Good luck
00:24:37This flavour combination comes from where kind of plums traditionally are rooted in
00:24:43Which is a lot of more warm flavours and earthy flavours
00:24:46It is a bit of a unique flavour combination using chilli with the chocolate ice cream
00:24:51Yeah, definitely taking a bit of a risk today
00:24:53Immunity is up for grabs
00:24:54So I want to make sure that I'm in with a shot
00:25:01Oh my god, these are so cute
00:25:07So there's 30 minutes to go and everything seems to be going really well
00:25:11With my tonka bean tart
00:25:13This is unbelievable
00:25:14I've got my creme diplomat and caramel on the go
00:25:18And now I need to incorporate the tonka bean into my creme cat
00:25:23As soon as I start grating this tonka bean
00:25:28Oh, this is bitter
00:25:29The tonka bean?
00:25:30Yeah
00:25:32This aroma just hits me
00:25:35And I'm thinking this is not what I thought it was
00:25:38It is completely different
00:25:41Ooh
00:25:42I am in trouble
00:26:00Ooh
00:26:01Petro?
00:26:02Hello, how's it going?
00:26:04Close call, nearly forgot your tonka bean
00:26:05Yes, yes
00:26:06Not good for a hero challenge
00:26:08Yeah, no
00:26:09Cracked into one
00:26:10So the smell, I was getting like a lot of like molasses, kind of some sort of floral notes and
00:26:16vanilla
00:26:16And then when I taste it, very mars panning, very arm and essence cherry
00:26:22Polarising
00:26:22Yeah
00:26:23Tonka beans are dangerous, aren't they?
00:26:25Oh yeah, they're very overpowering
00:26:27Yeah
00:26:27If you go too far, make sure you taste everything
00:26:31Yeah
00:26:31And then when you have each element, taste them together
00:26:34Yeah
00:26:35Yeah
00:26:36I'm feeling like the dessert curse is back for me
00:26:40I am panicking
00:26:41The flavour profile in this tonka bean is not what I thought it would be
00:26:45I need to reassess my entire dish
00:26:48I think I'm going to add a couple of things
00:26:50I think I'm going to add a couple of things
00:26:50Just to harmonise with the tonka beans
00:26:53Because they are quite intense
00:26:55They are quite overpowering
00:26:57So that can actually take a bit in terms of other flavours
00:27:01So I still want to make a tart
00:27:03But I think I'm going to add some orange zest
00:27:07Dates to my creme diplomat
00:27:09So I'm going to grate a little bit of fresh orange zest to my creme diplomat
00:27:12Just to lighten it a little bit
00:27:15Ease the hit of that tonka bean
00:27:20Okay
00:27:20You feel so soft
00:27:22Yeah, I'm really struggling with this one
00:27:24Can I give you a quick kombu update?
00:27:26Yes!
00:27:27Oh yes!
00:27:27Because it seems important
00:27:28Yeah
00:27:28So Bella, she tried kombu for the first time
00:27:33And went, oh my gosh, this is salty
00:27:36So she is in all sorts
00:27:39In a world of pain
00:27:39Far out
00:27:40I don't know
00:27:41I'm really excited for Pat
00:27:43Okay
00:27:43We've seen a couple of Milfos with varied success
00:27:47But I'm really excited about this
00:27:49Because he's not just heroing the orange
00:27:51He's adding a couple of other flavours
00:27:53I think are very, very supportive
00:27:55Going to make like a date sort of compote thing
00:27:57Sounds good
00:27:58I think it's a really solid idea
00:28:00Yeah
00:28:01And do we have a little fish sauce update?
00:28:04Oh my god
00:28:05Fish sauce ice cream
00:28:07Fish sauce ice cream
00:28:08Whoa
00:28:09Fish sauce caramel
00:28:12Orange gel
00:28:14With a little bit of fish sauce
00:28:16Also fish sauce
00:28:17Hazelnut
00:28:18Crumble
00:28:18Hazelnut and orange crumb
00:28:19Hazelnut and orange crumb
00:28:20Yeah
00:28:21Three elements with fish sauce in them
00:28:23Out of four
00:28:23I get that style of creativity
00:28:25But if you don't understand
00:28:28Because you're using so much through the thing
00:28:30That this one has to have five grams
00:28:31That one has 10 grams
00:28:32That one has 30 grams
00:28:33It's it's a skill
00:28:34It's a very big skill
00:28:35Wow
00:28:38At this point fish sauce is in every single element
00:28:42It's in my ice cream
00:28:43And in my caramel
00:28:44It's in my orange sauce
00:28:46And now there's fish sauce in my crumb
00:28:49Because I needed a little bit of saltiness there
00:28:51So I have fish sauce
00:28:53That's why I use the salt right?
00:28:57Aliana
00:28:58Oh hi
00:28:58How's the science experiment going?
00:29:00Getting that umami or what?
00:29:02I'm getting a little umami
00:29:05I never thought I'd see the day where there'd be a fish sauce ice cream in
00:29:08Really?
00:29:10Yeah, well
00:29:11I thought you would be a fish
00:29:12Would you ever do it if you didn't have to?
00:29:14I would
00:29:14I actually would
00:29:15This is a fish sauce caramel
00:29:17Yeah
00:29:24This dish is all about balance
00:29:26Yeah
00:29:26If there is a gram either way
00:29:28Yeah
00:29:29It just throws it out of whack
00:29:30Yeah, yeah
00:29:31Good luck
00:29:32Thank you
00:29:34So Andy and Zumbo actually look a little bit concerned
00:29:38But I feel that every single element has intention behind it
00:29:43And the quantity of the fish sauce is like very different
00:29:47So I think it's gonna work
00:29:53Oh the clock's right above us
00:29:55Yeah, I know
00:29:58Caspar
00:29:58Hey Caspar
00:29:59How's the barberry experiment going?
00:30:01Oh yeah, it's going
00:30:02It's going?
00:30:03I've got some pickled barberries going on there
00:30:05Yep
00:30:05I just did my barberry gel
00:30:07Cool
00:30:07I'm interested with these pickled barberries for sure
00:30:10Pickled
00:30:11Yeah
00:30:11I've done like a sweeter sort of pickled
00:30:13I think it's really plumped them up a lot
00:30:15Yeah
00:30:18Good luck
00:30:19Thanks
00:30:22I got tamarind
00:30:24So I have just got tamarind ice cream churning at the moment
00:30:29And I've created my caramel for the rickle
00:30:31So now basically going straight to the ecambilis praline
00:30:36Which is a type of a dried anchovy
00:30:40Just so it has a bit of an Asian finesse with it
00:30:44Can you see my black sesame in there?
00:30:46Or am I blind?
00:30:48I'm blind
00:30:51Cardamon is my focus today
00:30:52And at this point I've only got three elements on right now
00:30:55From a cardamon and white chocolate blondie
00:30:57With a carrot and cardamon ice cream
00:30:59So my ice cream's in the churn and my blondie's in the oven
00:31:02Now I've got to get onto my crumb
00:31:05No time to sugar coat it
00:31:07Ten minutes to go
00:31:11I can't believe I made a sponge
00:31:13Yeah man, that was great effort
00:31:16So good
00:31:19Today I'm stuck with kombu as my hero ingredient
00:31:22It's really, really salty
00:31:24So I'm just really struggling to balance the kombu flavour into my dish
00:31:30Hey Bella
00:31:30Kombu dessert
00:31:31Are we in love?
00:31:35It's going to have to do
00:31:36So we're not in love
00:31:38But there's something there
00:31:40Um
00:31:40Yeah, if you're lucky you'll get to eat something today
00:31:43What are the elements?
00:31:46There's this crumb
00:31:47There's this caramel
00:31:49And a tiny bit of ice cream
00:31:51This last sesame sponge
00:31:55Where's the kombu again?
00:31:57It's in technically everything
00:31:58Because I like soak some in water
00:31:59And so there's a bit of that water in there
00:32:01And there
00:32:02Mmm, I'm not even happy with the flavours of my dish
00:32:05I try my different elements
00:32:08It's a hard flavour
00:32:09It's like, yeah
00:32:10I've got a few elements done
00:32:11I'm just not happy with any of them
00:32:13And I can't see how they've become a dish
00:32:15I've got the ice cream in the turner
00:32:17I
00:32:17Don't think I'll serve it
00:32:20I don't think I'm going to get something on the plate at this point
00:32:22Um
00:32:23Yeah, I'm really worried
00:32:40Sorry
00:32:40I'm trying to get a twill
00:32:41But I don't know if it's going to cook in time
00:32:48Okay
00:32:48Okay
00:32:49We're getting somewhere
00:32:54I'm scrambling to get this dish done
00:32:56I'm not happy with the ice cream and black sesame sponge
00:33:00Mmm, but there's no time to fix it
00:33:03There's no going back
00:33:05Hopefully the judges will taste the kombu that I've tried to infuse through
00:33:08But I am really worried that I might not have heroed it today
00:33:13It's not my best work
00:33:14I'm really not proud of this
00:33:18My orange man is in the freezer
00:33:20Now I'm just working on my glaze and I'm hoping to get it done
00:33:23Hopefully I can get like the tartness of the sour cherry
00:33:25And the freshness of the fresh cherry
00:33:28The hibiscus is in the dumpling filling
00:33:30And then it is also in the tea that it's going to sit in
00:33:34I think it tastes like hibiscus
00:33:36I can get hibiscus
00:33:38Right
00:33:39So hopefully I've got a couple of things working towards hibiscus on my plate
00:33:45For someone that doesn't really like desserts, that's pretty good
00:33:49I am banking on this one being so good that I don't even have to cook tomorrow
00:33:55Hi, I'm just snapping on some plums
00:33:57I'm going well
00:34:00The challenge today is to feature plums
00:34:03So I need to make sure that this dessert isn't overshadowed by the chocolate and the chili
00:34:09As I'm plating up, I'm really excited
00:34:12The colour of the plum granita is beautiful
00:34:14And you can definitely tell it's plum
00:34:17The flavours of the chili chocolate ice cream
00:34:19Are so silky and not overpowering
00:34:22And I'm really happy with the plum jam and the crumb
00:34:26I definitely pushed myself outside of my comfort zone
00:34:29And played with flavours that I've not played with before
00:34:32Like chili and chocolate
00:34:34So I'm excited and I hope I've done the plum justice
00:34:37Wow
00:34:38That's my first chocolate ice cream
00:34:40Prove you are the crème de la crème
00:34:42Five minutes to go
00:34:44I hope to God that it is what I'm supposed to do
00:34:51I'm pretty happy, everything's coming along well
00:34:56Picking orange was super lucky for me, it's something I'm comfortable with
00:35:00Tasting my crème patte for my orange milfoy
00:35:03I'm really happy with the orange flavour
00:35:05It is gentle and that's why combined with the gel
00:35:07It's super strong orange, really zesty flavour
00:35:11I grab the pastry out of the oven and it looks perfect
00:35:15Yeah, stoked, I'm really happy with the pastry
00:35:18It's cooked through beautifully, it's nice and brown
00:35:20I've just got to try and plate it up beautifully now
00:35:23Start to pipe my crème diplomat into the different layers
00:35:27And then on top I'm dressing it with my date puree and my orange gel
00:35:32I top it with my almonds and my torched orange segments
00:35:35And I'm really happy with what I've delivered
00:35:37I've hit orange in a lot of different elements
00:35:39But also introduced other flavours to cut through that
00:35:50I need to get a big, big move on
00:35:56I'm pretty stressed, yeah, pretty, pretty stressed and a lot to do
00:35:59And I'm losing my bearings at the moment
00:36:04I've got to be really careful that the tonka bean doesn't actually overpower my tart
00:36:09But it still has to be there because I have to hero the tonka bean
00:36:12So I've got to find a balance
00:36:16I've put my date caramel into a piping bag
00:36:20My tonka bean crème diplomat into a piping bag
00:36:24I'm actually pretty happy with my crème diplomat
00:36:27It's actually quite nice
00:36:29I'm kind of in a bit of shock to be honest
00:36:31I've used an ingredient I've never used before
00:36:34Never tasted before
00:36:36Ooh, ooh, ooh, ooh
00:36:37You alright, brother?
00:36:38Yeah, I was just a waiting game
00:36:39Just gotta wait for these tart shells to cool
00:36:42I get one tart shell out and I start piping
00:36:47It looks cute, it's on, you know, a little stand, it's a little tart
00:36:52I think a bit of dark chocolate would go really well with this
00:36:55Sprinkled over the top
00:36:56I just hope that all my flavours work really well together
00:37:00I would love to be in the top three today
00:37:03No half-baked ideas today
00:37:05Three minutes to go!
00:37:09Come on!
00:37:11That was great, man
00:37:12Thank you
00:37:15I'm feeling like I'm in a good spot right now with my nectarines and cream dessert
00:37:18My sponge is out, it's cooling
00:37:20Boom, there we go
00:37:24Tasting pretty good, actually
00:37:26This is my first time making a sponge
00:37:28So I'm pretty happy with how it turned out, actually
00:37:30Like, it's, you can see, like, squishy, airy
00:37:35Everything a sponge should be
00:37:36I've gotta soak my sponge in a chilli and nectarine syrup
00:37:40Ooh, that's got some kick
00:37:42And I put creme diplomat cream just on top with the nectarine flavouring through it
00:37:47All in all, I'm pretty proud of, yeah, making a cake today, you know, I don't make cakes
00:37:52So, hopefully, heroing the nectarines and heroing the fruit
00:37:56And having them in multiple elements in different ways will, um, get me in the conversation
00:38:02Like, you know, getting straight, like, far straight to start out of the immunity
00:38:04And that's, that's where I wanna be
00:38:08Last chance for a bit of razzle-dazzle!
00:38:10One minute to go!
00:38:14I think that looks okay
00:38:16But the praline should be okay, I just need to cut off everything
00:38:2330 seconds to go and I'm, like, literally immersed in this fish sauce caramel
00:38:28I'm like, ugh, is it too salty? Is it, like, what, what?
00:38:31So, I'm trying to really balance it before it goes on a plate
00:38:35Let's see
00:38:37Fish sauce is everywhere, it's in my ice cream, it's in my crumb, it's in my caramel
00:38:42I'm starting a little bit doubting myself if it's really just way out there
00:38:48Oh, my God
00:38:49Final touches now!
00:38:51Ten!
00:38:52Five!
00:38:53Eight!
00:38:55Seven!
00:38:56Six!
00:38:58Five!
00:38:59Four!
00:39:01Three!
00:39:03Two!
00:39:04One!
00:39:05That's it, everybody!
00:39:07Three!
00:39:11Oh, Scrabfly!
00:39:12I have to keep it 25, that did not work very well
00:39:15That's it
00:39:15Here we go
00:39:15Brother, brother, brother
00:39:22We'd love to taste your dish
00:39:25Pat!
00:39:28I'm really proud of what I've created
00:39:30I think I've nailed really good technique
00:39:33The pastry looks really great
00:39:35The creme diplomat's holding perfectly
00:39:37As well as just combining all those different flavours together
00:39:40Whilst remaining orange as that hero
00:39:44Ah!
00:39:46I see
00:39:49Hope it tastes as good as it looks and the judges love it as well
00:39:53In honour of sweet week, do you mind if we call you creme pot?
00:40:00That's all good with me
00:40:01You like that?
00:40:02Yeah, it's a good one
00:40:04Alright, creme pat, what did you make?
00:40:07I've made my orange milfoy
00:40:09And your ingredient was?
00:40:11Orange
00:40:13So, in between the layers of the rough puff there's orange creme diplomat
00:40:18And an orange gel
00:40:20Torched orange on top
00:40:22A little bit of mascarpone cream
00:40:23A date puree
00:40:25And some toasted almonds in there too
00:40:28Okay, Pat, we're going to taste the dish
00:40:33Mmm
00:40:50Creme pot
00:40:53I think with this one it might be diplomat
00:40:55Because that was really, really epic
00:40:57It was the thing that was carrying the orange the most for me
00:41:00Because it had that texture where it clings to your palate
00:41:02That was the one that was always there
00:41:04And just when you thought that the skin on the armour was going to be a bit too much
00:41:07Bang, that zest hit you, so that was super smart
00:41:11Pastry on point, mate
00:41:12That is a ripper
00:41:13Thank you
00:41:14That is a ripper, well done
00:41:16Pat, I love that you built everything around that orange
00:41:18The almonds and the dates were just like the perfect things to support that
00:41:23Even though there's quite a few rich elements in there, my palate still felt very fresh
00:41:28So that is a major thumbs up from me
00:41:30Thank you
00:41:31Thank you
00:41:32I love that the pastry was crispy and orange was singing
00:41:36It was beautifully balanced and I love those crunchy almonds
00:41:40Pat is fantastic
00:41:41Fantastic
00:41:48It's fresh
00:41:49It's nice
00:41:50Huh, it's fresh
00:41:54Next dish with Latin taste is Alianna's
00:41:59Fish sauce is such a strong flavour
00:42:03And I have fish sauce in every element
00:42:06Am I crazy?
00:42:08Is this the most insane dessert ever?
00:42:13So that's...
00:42:14That's a bit of orange sauce
00:42:16Orange sauce, which has fish sauce in it
00:42:18Could someone actually even hear out the fish sauce in a dessert?
00:42:24Oh I can smell it
00:42:25I don't know
00:42:38Alianna, you brave, brave woman
00:42:40Oh yeah, I'm scared
00:42:42Tell us what you made with the fish sauce
00:42:45I made a vanilla black pepper and fish sauce ice cream with fish sauce caramel, orange sauce and crumb with
00:42:57a touch of hazelnuts
00:42:58Oh wow
00:43:00You could have chosen another ingredient, why didn't you?
00:43:04Oh I actually really like fish sauce and I think if you use it right, which I hope I did
00:43:08today, you can get a lot of umami and almost this creaminess and flavour boost from it
00:43:15Oh
00:43:15There's more to you
00:43:17I can smell it from you
00:43:20Woo!
00:43:22Funky
00:43:22Woo!
00:43:25Doesn't smell like dessert, does it?
00:43:44Allianna
00:43:47It's really funky, like we can smell it from down here
00:43:53But you've done it
00:43:54Woo!
00:43:55You balanced it
00:43:56I can't believe it
00:44:02This was all about whether you could tame that, that yuck into yum and you did
00:44:09Thank you
00:44:10What you're trying to do is make a distraction from the fish sauce really
00:44:14And you've done that with the tartness of the orange, genius
00:44:17You've done that with the sweetness and toastiness of that crumb
00:44:22You've done it with the richness of that caramel
00:44:25And then you've done it with the fat of the ice cream
00:44:27And I'm not sure that if I saw it on the menu again I'd go, gotta get the fish sauce
00:44:32dessert
00:44:33I would
00:44:33I totally would
00:44:34But I think for how challenging that was going to be
00:44:38I think you've done an incredible job, hold up
00:44:42I think it's a great dish
00:44:43Flavour-wise, I think the balance was good
00:44:46Because any more is too much, any less probably wouldn't have tasted it
00:44:49So the flavour sort of just kind of rumbles softly in the background, loved it
00:44:54For me, it's an umami bomb
00:44:59I would never use fish sauce
00:45:02It is absolutely, every detail on that plate, I absolutely love it
00:45:12That was weird
00:45:16I'm real well done
00:45:19Our next sweetie is Luke
00:45:25I've made a cherry and chocolate entremet
00:45:31Look, I actually really love the flavours and the textures in this
00:45:34I can really taste the cherries
00:45:36You've done it really well, I'm really impressed
00:45:39Annabelle
00:45:42I made coconut and hibiscus dumplings
00:45:47I liked it, the syrup's nice, they taste the hibiscus
00:45:51So I think you've got a great dish there
00:45:53Thank you
00:45:54Hannah!
00:45:58I made you a cardamom and white chocolate blondie
00:46:02With a carrot and cardamom ice cream
00:46:07And a walnut crumb
00:46:12Hannah, I really liked it
00:46:15I think this is one of your best desserts because it's really cohesive
00:46:19And I really loved how restrained you were in the cardamom
00:46:22Well done
00:46:23Thank you
00:46:26Next up, Jackie
00:46:27Yay!
00:46:36Ooh, hello
00:46:37Jackie, what was your ingredient?
00:46:39I got plums today
00:46:41You got plums, what'd you make?
00:46:44I've got a plum granita
00:46:47A chilli chocolate ice cream
00:46:50And a little plum jam
00:46:52And a little crumble
00:46:54Ooh
00:46:55Ooh, okay
00:46:57Let's see how it tastes
00:47:21Jackie, you should be really proud of yourself today
00:47:24I thought you had very succinct ideas
00:47:27I love the chilli
00:47:28And the way you've used the plum definitely celebrates it
00:47:31Definitely, the plum's a hero
00:47:33And I think you've done a really good job of keeping it just simple
00:47:36You know, not taking it too far
00:47:38And you kind of knew what you were doing and how you wanted to put it
00:47:41So I think it's a really important part
00:47:42Well done
00:47:43Thank you
00:47:44There's a decent whack of the old Szechuan pepper in there
00:47:48Which I didn't mind
00:47:50It was kind of like surprising but I really liked it
00:47:52It went really well with the plums
00:47:54And now I can see what you were doing
00:47:57Honestly, I think you've done such a good job today
00:47:59Well done
00:48:00Thanks
00:48:01Hooray! I love it
00:48:04That's it, done
00:48:06Salut
00:48:08Thank you
00:48:12Bella, you're next
00:48:17The first tasting guy
00:48:21The first cookback has gone so pear-shaped
00:48:25But my textures of the ice cream and the caramel and the crumb are all good enough that it eats
00:48:32nicely
00:48:33So I'm hoping I can get some redemption
00:48:35Bella
00:48:37You got kombu
00:48:38Yes
00:48:41Adriano, do you think that this was possibly the most difficult ingredient?
00:48:45Oh, totally
00:48:48It's an ingredient that you need to know about
00:48:53I didn't think anyone would take it
00:48:55I feel a bit silly not taking that second choice
00:48:59What have I done?
00:49:08Bella
00:49:09Kombu
00:49:10Yes
00:49:11Why didn't you choose another ingredient?
00:49:14So I thought maybe I just need to challenge myself a bit
00:49:20But yeah, I'm definitely having regrets given it something I wasn't familiar with
00:49:23Well, we love that you dug deep and faced the challenge head on
00:49:26What did you make?
00:49:27I've made kombu chaos
00:49:31Which is a kombu ice cream
00:49:34We have kombu caramel
00:49:37A little crumb
00:49:39And a black sesame sponge
00:49:41Alright, shall we dig in?
00:49:42Yep
00:50:00Was this meant to be a little sponge?
00:50:01Yeah
00:50:02Yeah, okay
00:50:03Things just dried out
00:50:05There was kombu in there, wasn't there?
00:50:06A little bit
00:50:07A little bit, yeah
00:50:09At the very end, there is this slight flavour of the sea
00:50:13But apart from that, I can't taste the kombu anywhere else
00:50:18Seeing as today's challenge was to hero the ingredient
00:50:21I think you might have missed the mark
00:50:24Look, when you get an ingredient that's not working to get flavour
00:50:28You've got to look at different ways to extract it
00:50:31Roasting, infusing, you know, pan free
00:50:32There's all different ways
00:50:33But I think you can put a dish up, which is great
00:50:36So well done
00:50:37Thank you
00:50:38Well done
00:50:42Well done, girls
00:50:44The next dish we'd love to taste was cooked by...
00:50:47Aaron!
00:50:50Ooh, it's cold
00:50:55Can't wait to see how spicy this is
00:50:57Hello
00:51:02Aaron, this looks interesting
00:51:04Yeah
00:51:07Not so convinced?
00:51:08I don't know, I think it's really simple
00:51:10But I just...
00:51:10That's why I'm so interested
00:51:12Ah, okay, cool
00:51:13So where'd you end up with the nectarine?
00:51:15I've made a sponge that's soaked in some nectarine, chilli and brandy syrup
00:51:21I've got a nectarine gel
00:51:24And I've also got a creme diplomat on top
00:51:27Okay, not much else to talk about
00:51:29We're gonna taste it
00:51:29No worries
00:51:36Are you scared?
00:51:39I do
00:51:39I do
00:51:52I do
00:52:07I do
00:52:09very safe and even a little bit dull to something that just has that little touch of Aaron that
00:52:15little touch of MasterChef the soak was a really good move I think it added a lot of moisture to
00:52:21your cake which might have been just a touch on the dry side but you totally got away with it
00:52:26nice job thank you Aaron look I think it's a delicious dish loved what you did I love the
00:52:32flavor combo the chili and that when I had the taste of one off your bench but the chili was
00:52:36like I was like now you know chili but like that though like it was it was well balanced it
00:52:43really
00:52:43goes well together you just need a little bit more nectarine for me because that's the hero but like
00:52:48amazing so yeah well done thank you you know well I think you've done a fantastic job your diplomat
00:52:54cream not too much gelatin and that most you on your sponge was very well done yeah yeah yeah
00:53:05thank you next up please Vinnie you're supposed to be in a white apron no not a purple Vinnie what
00:53:18is it blueberries in the forest it's not what I imagined it to be we get where you were going
00:53:26you just didn't quite make it there unfortunately the way it worked out you've just ended up with
00:53:30these like chocolate blueberry boobies on a plane and they're they're difficult to eat um so better
00:53:39luck next time mate thank you cash bar what have you made I had the barberry I've done a chocolate
00:53:48cremeux a barberry gel pickled barberries and candied helen mutts
00:53:56it's just well out of balance the only thing that I can taste is chocolate and hazelnut and I could
00:54:02not taste barberry at all thank you okay next yes it's a chestnut and chocolate cake with some pears and
00:54:15some
00:54:15creme fraiche and a chestnut twill even if you had executed that cake perfectly I'm not confident whether
00:54:24we could have tasted that chestnut as the hero ingredient so next time you have something like
00:54:29this always just think about the hero ingredient first and what you build around it yeah thanks
00:54:33Christ Emily this is tamarind isn't it yeah it is called tamarind trouble my tamarind coconut ice cream
00:54:45tamarind caramel and that you come be this gula malaka praline I just feel like you disperse the
00:54:56tamarind kind of everywhere and you had so much texture going on it was very hard to kind of get
00:55:01where you
00:55:02will go on with this one no worries thank you for being back guys okay next one please Petro I
00:55:16have
00:55:16never used Tonka bean before I've never heard of Tonka bean before today I'm most concerned just about
00:55:26how old flavors go together so tell us what did you make that's a Tonka bean tart all right we're
00:55:37gonna see
00:55:37how you've turned it the Tonka bean we're gonna see how you've turned it the Tonka bean
00:56:15it's suspense Petro you don't know how good you are the fact that you put most of the Tonka in
00:56:24the cream the fattiness of that is what kind of disperses the
00:56:29intensity of it and then you've got the intensity of it and then you've got that intense caramel on the
00:56:32bottom which is a bit bitter because you've taken it really far but it's a really thin layer you're a
00:56:37real natural talent
00:56:41have you or have you or have you not used Tonka bean before never never used it never eaten it
00:56:48it's your last chance come clean never eaten it come clean
00:56:54no I find that so bloody hard to believe forget about the tart beautiful pastry all the textures are spot
00:57:01on your real talent is being able to get the mates together
00:57:06the date the chocolate and the orange like far out man I don't think I've ever come across someone so
00:57:15naturally gifted with flavor
00:57:19and this tart is a perfect example of it
00:57:25that cream it's like wrapping your mouth around a cloud and because it's so light and airy you don't get
00:57:33the full heft of the Tonka
00:57:35you just get it kind of everywhere all over your palate
00:57:38thank you thank you so much amazing tart when you said what you're doing I was like if he balances
00:57:44this this is on the money so well done it's absolutely delicious
00:57:47thank you thank you
00:57:49Petro
00:57:59it's fabulous from the bottom to the top says your special touch is well balanced you got the textures you
00:58:09really get the Tonga I love it
00:58:11anyway thank you so much
00:58:12call it on mate
00:58:12thank you
00:58:13oh my god
00:58:16yay
00:58:18oh my god
00:58:20yes
00:58:22I'm in absolute shock with the feedback and all their amazing words I'm kind of a bit numb to be
00:58:32honest but it feels amazing
00:58:41everyone should really be proud of what they've done whether things didn't work out for you or not
00:58:46you gotta remember it's an ingredient you don't usually work with it's something out of the box and that's the
00:58:50whole purpose of the challenge
00:58:51try and gain and improve on some skills that maybe you didn't think you even had
00:58:55let's hear it for chef Adriano Zombo
00:58:58all right should we get to it
00:59:05yeah
00:59:06we're looking for the top three dishes to win immunity
00:59:10if I call your name please step forward
00:59:18Pat
00:59:24you took orange and gave us milk boy perfection all the elements were on point
00:59:30definitely worthy of your new dessert nickname crampat
00:59:38next up
00:59:42Petro
00:59:49you embraced tonka bean
00:59:52something you knew nothing about until today and used your instinct to create the best tart we've eaten this season
01:00:01the final top dish it was difficult to choose because they're a couple that we love
01:00:07and it just so happens they're standing right next to each other
01:00:13so we decided to give immunity to the cook who did the best job
01:00:20heroing their ingredient
01:00:21which was you
01:00:26Aliotta
01:00:33the rest of you bring your a-game tomorrow you'll be cooking for your spot in the competition
01:00:40good night everyone
01:00:41well done
01:00:43well done
01:00:45tomorrow night
01:00:47welcome to your very first master chef taste test
01:00:52sweet week brings a chilling elimination
01:00:56there's no scent so I have to really rely on my colour
01:00:59who will be cooking to keep their place in the competition
01:01:04this is so much harder than what I ever imagined
01:01:09oh
01:01:10I have like no idea
01:01:14um
01:01:16what the hell is this
01:01:18you
01:01:18yes
01:01:18it
01:01:27for
01:01:27the
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