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MasterChef Australia - Season 18 Episode 33 -Elimination Challenge: Ice Cream Taste Test engsub fullepisode💎
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00:14Oh
00:22Is that what we think it is what is that
00:24Oh my god
00:27Ice cream
00:28The first thing I see is lots of scoops of ice cream and straight away I'm thinking yeah, I think
00:34I know what this is
00:41I can't believe it's happening. We're finally gonna be tasting some ice creams. I'm so excited
00:48Do we have to guess the flavors?
00:50Well, hello
00:51Hello
00:52I see you found our ice cream shop
00:57This might look like all your ice cream dreams come true
01:01But today
01:03It could be a nightmare
01:06Welcome to your very first Masterchef taste test
01:13Masterchef taste tests are like famous right?
01:16No, no, this is a bucket list thing
01:18Yeah, this is so cool
01:21This elimination is two rounds
01:24The first round is an ice cream taste test
01:27So if you guess a flavor wrong
01:29You'll be cooking in round two
01:32Pat, Aliona, Petro
01:34Well done on winning immunity yesterday
01:36Thank you
01:37Thank you
01:37Bet you're glad you're missing out on this one
01:39Yeah, I've always wanted to do one of these but I'm kind of happy I'm not
01:42You always want to do one until you're doing it
01:44Well today you're gonna have to sit back and enjoy the show
01:49This is not your local milk bar
01:52These single ingredient ice cream flavors have been specially designed to test your palate
01:58They've all been made from ingredients found right here in the Masterchef pantry
02:04With flavors ranging from classic to kooky
02:11So one by one you'll step forward to tasting ice cream
02:16You must identify the flavor correctly in order to stay in the game
02:23The first four people to get brain freeze and guess incorrectly
02:30Will be out of the game and cooking in round two
02:35I don't like the odds of a one in four elimination
02:38So I don't want to find myself there today
02:42Right let's pick the tasting on it shall we
02:44Okay let's do it
02:45Are you ready?
02:46Yeah
02:46What?
02:47Yes
02:50Emily you're first
02:51Don't look
02:52Look in my eyes
02:54Not really sure how confident I am with a taste test
02:58Three
02:58I got one
03:00With all these people with amazing palates
03:02Eight
03:03It's gonna be a battle
03:05Okay first up
03:07Grace let's go
03:11I'm really pumped for this taste test
03:13I think my palate is pretty good
03:15But I really do not want to end up in the round two elimination cook-off
03:20Thank you
03:21My ice cream is a really pale yellow color
03:25And to be honest doesn't really smell like anything
03:29But it has this ripe, acidic, really sweet flavor
03:33Yum
03:35Oh she likes it
03:37Lemon
03:37Straight up
03:38Mm-hmm
03:38And answer is correct
03:41Well done
03:41Yeah
03:42Well done
03:43Good start
03:45It'd be so embarrassing to get it wrong first
03:49Especially cause I think it seems we're starting easy
03:53Casper you're next
03:55I'm feeling a little bit
03:56I'm feeling a little bit apprehensive about a tasting challenge
03:59Thank you
04:00I've seen this challenge done before plenty of times
04:03But I've never seen it done with ice cream
04:07I know what this is without even tasting it
04:09Really?
04:11Do you like this flavor?
04:12No I hate it
04:14No I hate it
04:14What is it?
04:15Coffee
04:16He hates it
04:17He hates coffee
04:18I hate coffee
04:18The answer is correct
04:22Your turn Emily
04:23Oh damn I'm not ready for brain freeze
04:28Mint
04:29Mint is correct
04:30Oh my gosh
04:32Okay Bella, it's your turn
04:34I look at this orange ice cream and my first thought is orange
04:38But it's actually a huge surprise because I'm tasting a vegetable
04:43It's definitely carrot
04:45Kuwait
04:47Annabelle, you ready?
04:48Born ready
04:51One of my favorites
04:53Raspberry
04:54Raspberry
04:55Is
04:57Correct
04:57Well done
05:01Vinnie, you're next
05:03Go Vinnie
05:04Go Vinnie
05:06This taste test being done with ice creams adds a whole new level of difficulty
05:14Because when you put a flavor into an ice cream you take away the texture of that ingredient
05:19You take away the smell of that ingredient
05:22And then also you can't really taste things that are super cold
05:25So you have to wait for it to warm up and then try and decipher what that flavor actually is
05:31Okay Vinnie, what's your answer?
05:33Vanilla
05:34Vanilla
05:35Vanilla is
05:36Correct
05:37Nice
05:38Thank you
05:40I don't think I'd be able to live down getting vanilla wrong
05:43It's like the most basic flavor that everyone knows
05:47Let's go Aaron
05:49Mmm
05:50Glad you like it
05:51What do you think it is?
05:52Duck chocolate
05:53Correct
05:54Next
05:54Luke
05:57Yeah
05:58Banana
05:59Correct
06:01You ready Anna?
06:03I know what that is
06:05Strawberry
06:06Not my favorite but correct
06:08Jackie you're next
06:10And you know it?
06:12It's coconut
06:13Correct
06:13Yeah
06:17The round one finishes and everyone's nailed their guesses
06:21Going into round two I'm thinking it's going to get much harder
06:25You've all made it through one round of tasting
06:27It's back to you Grace
06:28Yes
06:29Nice
06:31Noting how this challenge has come across historically with weird flavors
06:35What's your answer Grace?
06:38Basil
06:38Basil
06:39Basil is
06:41Correct
06:43I'm definitely expecting some of those today
06:47Casper
06:52Thank you
06:54And it's this really like vibrant yellow color
06:57So straight away I'm thinking like a tropical fruit
06:59Like a mango or something
07:02Whoa
07:06You look perplex
07:11Yeah
07:11Yeah
07:12Yeah
07:13It's not what I expected it to be like looking at it
07:17I have like no idea really what it is
07:21I don't love it
07:23It's this strange florally bittery kind of taste that I'm not familiar with
07:31Please I need an answer
07:34Jackfruit
07:41Number three is incorrect
07:42Ooh
07:43The correct answer is
07:46Saffron
07:49Saffron
07:49Saffron
07:50That is so hard
07:52That is so hard
07:54Unfortunately Casper you are going to one two
07:57Thank you
07:59Good luck sir
08:00I'm super devastated
08:01There's no chance in the world I would have got that
08:04Standing there on my own on the side I'm feeling pretty defeated
08:07Okay Emily
08:10Is it cinnamon?
08:12Correct
08:12Oh my god
08:14Things are definitely heating up
08:16Let's go Bella
08:17The flavours are getting harder and harder
08:20Yeah that's black sesame
08:22Black sesame is correct
08:25There's a lot of ice cream flavours there and some are a bit weird and wacky
08:29Alright Annabelle you're up
08:31Please be a nice flavour
08:32Please be something that I know, that I love
08:35Or that's really obvious
08:42It tastes like tropical fruit juice but like not any particular fruit is at the forefront of the flavour profile
08:52What's going through your head
08:53Well I was like oh mango and then
08:56I'm like eating it and it's like
08:58You like start second guessing yourself when you're up here
09:01Hmm, oh god and then you start spiralling
09:03Oh
09:05Annabelle, I'm gonna need an answer
09:09Mango
09:12Annabelle, mango is
09:16Incorrect
09:18The correct answer is orange
09:21Born
09:23I don't reckon I would have guessed that eh
09:25The fact that I just got orange wrong is just nuts
09:29This is so much harder than what I ever imagined
09:33I'm sorry to say Annabelle, get into round two, good luck
09:36Alright Annabelle
09:38I thought I had a one in ten chance of going home
09:40But now I've got a one in four chance of going home and those odds are not great
09:48Okay next Vinny
09:52So I'm feeling nervous, there's a lot of pressure especially when all eyes are on you
10:01As it starts to melt in my mouth I'm like what the hell is this?
10:06It's kind of almost burning
10:09It's gross
10:11And as I swallow it
10:14It's giving off raw allium vibes
10:20It could be garlic
10:22Garlic?
10:23No
10:24Sorry
10:25Um
10:27It's really playing tricks on my brain right now
10:31Vinny, what is your answer?
10:46Vinny?
10:49What is your answer?
10:50No
10:51It's kind of making my eyes water, it's making my throat hurt
10:56I have another scoop as much as I don't want to
10:59And it's just giving me this feeling at the back of my throat and in my eyes that raw garlic
11:05doesn't really do
11:06That is not garlic
11:09This is something different
11:12I'm going to say onion
11:13I'm going to say onion
11:17Vinny onion is...
11:22Great
11:28It is such relief to be safe
11:32It's so bad
11:32But I don't think my breath is ever going to recover from that ice cream to be honest
11:38It is bad
11:40Good to go Aaron
11:41Good to go Aaron
11:43Annabelle and Casper in round two now and that's already a strong line up
11:48Here you go sir
11:49Thank you sir
11:50There's no colour to go off
11:53There's no scent
11:55So I have to really rely on my palette right now
12:00I'm thinking it's some sort of vegetable
12:03But I can't quite put my finger on it
12:05I'm really trying to like get it through every taste but I try to spread it through my mouth and
12:09really taste it
12:10You got an answer
12:13Parsnip
12:16Aaron
12:18Parsnip
12:20Is incorrect
12:23Correct answer
12:25Cauliflower
12:28That's tough
12:29Unfortunately Aaron that means you'll be cooking in round two
12:34Thanks mate
12:35No worries
12:36I'm not great at desserts
12:38And to find myself in a position where I'm one of four in a dessert elimination
12:44Not a nice feeling right now
12:47Luke you're up again
12:50It's very spicy
12:53Chilli
12:53Chilli is correct
12:58I'm really feeling the pressure
13:00Hannah you're up
13:01There's one place left
13:06I'm going to go with tomato
13:09Tomato is
13:11Correct
13:15And I definitely don't want to be in that bottle at fourth position
13:20Oof
13:21Jackie next please
13:35It's one of the melons
13:38The flavours are fresh, the flavours are floral
13:40I'm getting watermelon
13:42But then I'm also wondering if it could be rock melon
13:48It could just so subtly be either
13:52I don't know if I'm just over complicating it and now I'm just overthinking all of it
13:56And I just really don't want to get this wrong
14:01Is it rock melon?
14:04Jackie
14:07Rock melon
14:09Is incorrect
14:11I'm so sorry
14:13Oh my god
14:14The correct answer is
14:18Watermelon
14:20That's what I thought
14:22I think my instinct and my gut was telling me it would be watermelon and I'm really gutted that I
14:28just didn't listen to that
14:29I'm afraid you are the final person cooking in round two
14:35Now I'm going to be cooking in round two's elimination challenge
14:38But at least it's a sweet week
14:41So hopefully I can save myself from elimination today
14:49Unfortunately, Jackie, Aaron, Annabelle, Casper
14:53You answered incorrectly and are now cooking for your spot in the competition
14:59In round two, you'll have 75 minutes to cook us a delicious dessert
15:03Using only the ingredients found in all the ice creams from round one
15:10You also have access to a specialised underbench pantry
15:14Designed for all things sweet
15:17Sadly, the person who cooks the bottom dish
15:20Will be going home
15:22The stakes are high
15:25So bring us something we can't resist
15:29Good luck
15:31Your time starts now
15:45We're pretty limited with ingredients today
15:48Although there's 48, I'm treating this like a giant mystery box
15:52For me, the ingredient that really stands out is just figs
15:57When cooked, well, it just tastes beautiful
16:02Go Jackie!
16:05Three
16:07Four fantastic contestants
16:10I think it's safe to say that on their day
16:13Any one of these four could probably take the competition out
16:15And now they find themselves battling against each other to stay in this competition
16:19I can't believe we're about to lose one of these two or two
16:22It's going to be very interesting to see where they go with this
16:26There'll be a couple out there, I think, who will try and do some interesting flavour combinations
16:30There are 48 different flavours, which is a mix between vegetables, spice, fruits
16:38It'll be interesting to see which one's going to use vegetables to make a dessert
16:42Yeah
16:42That would be insane
16:45The competition is absolutely insane
16:49I'm up against some really good dessert chefs, and I'm not one
16:52I am doing a dessert, but I'm not great at those
16:55I lean more into the savoury side
16:57So today, I'm going to make a savoury dessert
17:03How are you?
17:04Chef, how are you?
17:05Tell me, what are you making?
17:08I'm making a basil ice cream
17:11Basil?
17:12I've got a tomato granita
17:14Tomato?
17:15I have an olive oil and hazelnut crumb
17:18And I'll have a little basil oil just to go over the top as well
17:21So you're making like a salad?
17:22Yeah, but I'll try and make it look more like a dessert
17:26It's supposed to be sweet
17:27I know, I know
17:28But I want to bring in flavours that I like to eat
17:30So I love a tomato salad with some basil, a bit of cheese, some olive oil
17:33So simple, and I want to bring that to a dessert
17:35So going through this testing, did it give you some inspiration?
17:39Yeah, it flicked a switch in my brain that you can turn any of those ingredients into something sweet
17:43And I'm playing to my strengths where I'm using savoury ingredients
17:47Hopefully I can just bring it all together with a dessert style
17:49Wow
17:50It's very exciting
17:51Thank you chef, I appreciate it
17:52But also a big risk
17:53Yes, 100%
17:54Good luck, I'm very impressed by the way
17:56Thank you chef
17:57My biggest challenge today would be to actually make it taste like a dessert
18:01Looking at the level of the cooks that I'm up against
18:05It has to be something like this today, it can't be something run of the mill
18:08It has to be something that's out there
18:12If this is the last cook, you go out with a bang, you go down swinging and you bring something
18:17that you're proud of
18:22Are you having fun Annabelle?
18:23I feel a little bit shaky inside to be honest
18:26Yeah, try and just push it out
18:29I'm trying really hard just to keep my jitters at bay
18:33Head down, bum up and do what I have to do
18:36No one's sick, no one's dying
18:38You saved lives, yeah?
18:40And you're amazing
18:41And you're amazing
18:42And we love you
18:47Being a nurse, it is our day in, day out that we are working under pressure
18:55I specialise in heart and lung transplant
18:58And there is no room to make mistakes
19:02Ultimately the outcome can affect someone's life
19:05I think my career and the high stress nature of it has definitely given me a bit of an edge
19:11So today's strategy is to keep it simple
19:16Today I'm going to be making a brown butter and miso ice cream with a chocolate mousse
19:22By playing it safe, every single element that I put on the plate needs to be absolutely perfect
19:28There's no margin for error today
19:31If I have one technical flaw in my dish
19:35I could very much be going home
19:38Sorry
19:40Go Jackie!
19:42I've come into this competition as a cake maker
19:46So I really wanted to make a cake with ice cream today
19:49140 butter, five whites
19:51Got this Jackie
19:53The dish I'm making today is grilled figs on a brown butter financier
19:57What flavour ice cream are you doing?
19:59French cinnamon and manila
20:01You're really warm and autumnal
20:03Typically I want a very warming flavour to go with this brown butter financier
20:07I think it will be a beautifully balanced and caramelised dish
20:11I'm really confident with the flavours that I'm putting together
20:13But I just need to nail it
20:18Keep the momentum going! 45 minutes to go!
20:31In my taste test I got the saffron ice cream and got it wrong
20:35The saffron I had no idea, yeah
20:37It just tasted a bit bitter and I didn't really love it
20:39Kicking myself that I didn't recognise it
20:42So I'm using the saffron today
20:45I want to make friends with saffron
20:47And change my perspective on it
20:49Caspar
20:50Hey, how are you guys going?
20:52Got undead with saffron
20:53I did
20:54Yeah, it was an interesting one that one
20:57So tell us, what's your approach today?
21:00So I'm going to do a carrot and saffron ice cream
21:03What?
21:04You going there? I'm going for it
21:06I thought you would never look at saffron for the next 12 months
21:11And here we are in round 2 and you are going there with saffron
21:14I was wondering if someone was going to do payback to the ingredient that brought them here
21:18And you're the one
21:19Yeah, but it's interesting because you don't like it
21:21Yeah, how are you going to work with something that you don't like?
21:24Okay, I think I don't like like that but I like what it does to a dish
21:27So like I can appreciate that like sort of bitter like little note that it's got there
21:31Yeah, so I think that'll go really nicely with my carrot and my orange today
21:35It's probably risky
21:39You're playing with a flavour that you don't like
21:43It's stressing me out a little bit
21:55I'm going to be pretty flabbergasted by the fact that I'm using the saffron today
22:00That was the last thing they expected me to do and probably the last thing that they would do
22:04But I really want to make friends with saffron
22:07So I'll keep my original plan to make a saffron and carrot ice cream
22:12A meringue with orange, some little macaron kisses
22:16Are you doing little mini ones Casper?
22:19Yeah
22:19Cute
22:19Fresh orange segments and a orange and vanilla bean oil
22:24Looking good Casper
22:26I've done historically pretty good ice creams here
22:29But dialing in that saffron flavour when I'm not familiar with it is going to be a challenge
22:33I'm also serving an orange meringue
22:35So this is not your traditional meringue, it's got no egg whites in it, it's just gelatin
22:41The idea for this is throwing it in the canister
22:44I'll pipe it in front of the judges up the front and it should come out as almost like a
22:48really loose unset marshmallow
22:55Alright
22:56Yeah Jackie
22:57For my brown butter financier with an orange and cinnamon ice cream
23:01My ice cream's done
23:03I've decided to add an extra element
23:06I'm making a mint and lime granita
23:11I've never paired a cake with granita before but I think it takes it to the next level
23:15I really want to just show the judges a bit of a different technique
23:18The ice cream will be quite a warm toasty flavour with this cake so I want to add some freshness
23:24It's like Shrek
23:26If the ice cream, the cake, the figs are all on there
23:31Does the granita actually add to the dish?
23:35Jackie's dish, I'm liking it overall
23:38The mint granita
23:41I'm not sold on
23:42Push Jackie
23:43I really gotta push and I gotta get these cakes in
23:45Right now
23:46I'm definitely cutting it fine
23:48So to hedge my bets I'm gonna put these cakes in three different sized cake moulds
23:52Not too much batter Jackie
23:54And see which ones cook in time
23:57Oh my god
24:01Use your time wisely
24:0330 minutes to go
24:04Come on everybody
24:06Let's do it
24:13A lot of excitement in the room
24:15A lot of focus
24:16What have we got?
24:17Okay, so Caspar
24:20We're really worried about him
24:22Yeah
24:22Because he's gone avenging the whole saffron situation
24:26The thing with Caspar is I feel like he's digging his heels in a little bit
24:30Because he doesn't even like saffron
24:31He said I don't like the flavour
24:33And now he's like but I'm gonna serve you a carrot and saffron ice cream
24:37Yeah
24:37It's like why? Are you trying to make a point?
24:40Yeah
24:40Or are you trying to stay in the competition?
24:42You think it's silly cocky?
24:44I do, I do
24:45And I'm just worried that he's kind of like, he's trying to flex
24:50How about Annabelle? How's she going?
24:53She's playing to her strengths
24:54She's chosen flavours that she's really comfortable with
24:56And she's chosen elements which she said I want to eat this dessert
25:00Which is always a plus
25:01She knows she's not reinventing the wheel
25:04And she says I know if I do this well hopefully it'll get me across the line
25:08How about Jackie?
25:10So she's doing a financier
25:11An orange and cinnamon ice cream
25:13And a mint granita
25:14I'm so not sure about the mint granita with a buttery
25:19It's all these roasty warm wintry flavours and then like a mint granita
25:25Worrys me
25:26Arun is making a salad
25:30A salad
25:32Basil ice cream
25:33Tomato granita
25:34Olive oil, hazelnut
25:37And basil oil
25:39He's got to get that so right
25:41Playing with the sweetness of that is going to be so difficult
25:44Yeah
25:45Getting that balance right
25:49I'm feeling like I'm on track with my tomato salad
25:53For me it's paramount that I stay here because the level of growth I've had in this short period
25:59It's been astounding
26:01I'm seeing all these different parts of Aaron that I didn't know existed
26:05Creativity that I never knew that I had
26:07I feel like a little kid again almost
26:11And yeah, it's this whole new chapter now for me where I'm actually going down a path that I'm passionate
26:17about
26:17And now I find that I'm actually good at
26:21I'm working on my crumb
26:23I want that olive oil flavour in the crumb to bring a bit of fragrance, a bit of pepperiness and
26:28earthiness
26:30I've got crumb in the oven and now I've got to work on my basil oil
26:34Will be poured over the ice cream
26:38So basil oil for the perfume
26:41Just to reinforce the basil flavour but also the olive oil in the dish
26:45Always a risk doing a savoury sweet because it could just taste like a savoury to be real
26:50I don't know if what I'm doing is going to work
26:53But if you don't challenge yourself, if you don't push yourself, you're not going to make it anywhere in this
26:57competition
27:01My anglaise is chilling
27:05My granita is in the blast freezer freezing and so now I need to get on to my chocolate mousse
27:12Secret to a perfect mousse you want enough chocolate in it so it's like super rich and super decadent
27:17But you want to be able to keep enough air into it as well and super smooth
27:21You can't have a lumpy mousse
27:23When I cook my best is when I'm cooking a dish that I would really really like to eat
27:28And so that's what I'm channelling today
27:30So I need to make sure that this dish eats perfectly in order for me to stay safe today
27:36And perhaps that might still not be enough
27:41Fight for your spot in this competition!
27:44Ten minutes to go!
27:45Go!
27:55Good Jackie
27:55Jackie that looks so good
27:58I'm taking the orange cinnamon ice cream out of the churner and is looking beautiful
28:02I'm really happy with it
28:03The consistency is perfect and the flavours are amazing
28:08The granita is done
28:09That looks unreal
28:12Yeah I know
28:12My figs are grilled
28:15Oh that smells so good
28:17But
28:20How do we speed up cooking these?
28:24My cakes are still in the oven
28:26I'm just hoping that it cooks in time
28:30I'm kind of a little bit worried for Jackie because she's doing a cake and Jackie makes amazing cakes
28:35But she also put it in the oven with like half an hour to go
28:39I really don't want her to go home on a cake when she's so good at doing those things
28:55One dish, one chance, five minutes to go!
29:06One dish, one chance, five minutes to go!
29:09it but I can see it coming together the basil ice cream tastes umami forward and there's the
29:18basil flavor that comes through there's a little bit of saltiness and a little like a hint of
29:22pepperiness in there oh that looks beautiful Aaron get it in the freezer the texture is beautiful
29:30it's looking good oh yes my tomato granita is nice and fresh and zingy and bright you know
29:39the twill that's got that deep caramelization that I wanted that looks unreal remember to taste it all
29:48I have a scoop of my savory salad dessert
29:54and to my surprise it tastes like a dessert there's all these savory elements in there that give you
30:01complexity and a bit of oh what is that I actually really like it but now I just hope that
30:07judges
30:08like the dish as much as me looks good Casper me choosing saffron today really was an attempt at
30:15trying to champion that flavor happy Casper and I'm really happy with how they're tasting but there's
30:26definitely a few doubts going through my mind it's an ingredient that I haven't really used much of but
30:31also the odds one in four I really don't like maybe there was a little bit of stubbornness there
30:36and me using it but it might actually cost me my place in the competition
30:52I can't wait any longer I get the cakes out
30:58I don't know if the cake is cooked through but I just need to get this cake on the plate
31:12I'm so happy with the flavors of my ice cream it is like brown butter decadent luscious it's an ice
31:20cream that I'm like yeah I'm happy with this oh nice oh your mousses are great the chocolate mousse
31:29and the ice cream those are the two stars of the show and then the granita is just there to
31:33add like
31:34an extra fresh palate cleanser mouth feel and then the crumble there is just for like a beautiful nutty
31:40additional texture I hope my dish isn't too boring I'm trying to get the cakes out of the tin and
31:58I
31:59can't get the smallest one out of the mold so I'm gonna have to serve the biggest one
32:04deep breath Jackie come on great job Jackie don't drop it slide it on yes Jackie yes let's go
32:15gantry sing it with me
32:16seven five five seven six five four three two five
32:45I'm really happy with how all the elements are executed and I think they taste really yummy but I'm
32:52pretty intimidated by the other dishes I'm worried about the fact that maybe my dish is
32:57too simple and it's made me really nervous and worried that I might go home Annabelle what's
33:04the dish a miso and brown butter ice cream a chocolate mousse and then a passion fruit and
33:11chili granita and a brown butter crumb thanks Annabelle thank you thank you thank you what do you think of
33:23the look guys love it I'm so keen to dive in
33:39it may have been somewhat safe but it was bloody exciting and for me it was all to do with
33:46that
33:46passion fruit and chili granita like zing fire heat that for me was the thing that took that from a
33:54safe
33:54dish to an absolutely incredible dish all of the textures are on point there from the mousse to the
34:00ice cream to the granita and the crumb around the bottom I have absolutely no notes she's a weapon she's
34:07a
34:07threat heart I think what Annabelle has done here is just executed technique and flavor with such precision
34:14so you've got that beautiful rich chocolatey mousse at the bottom but then because of the passion fruit
34:22and chili granita it's refreshing enough that you want to go back for more and then putting the miso in
34:28that brown butter ice cream everything just backs up the other elements it's just a perfect quad in a glass
34:36John Gustav is still eating delicious it's a cracking little dish it's just lovely I love
34:43everything I love the cream of the ice cream the salt was perfect with the miso the crumb is actually
34:48superb I absolutely love that girl I think she's great and I would love to employ her that's for sure
35:01I'm really happy with what I've put up but it's a black apron day and hi Jackie if the cake
35:07isn't
35:08cooked enough it could be going home so today I made figs and ice cream I made a brown butter
35:20for
35:20noncier with figs and I did grilled figs and orange and cinnamon ice cream and a mint and lime granita
35:29thank you Jackie we'll taste your cake now thanks Jackie thanks thank you thanks should we carve it up
35:35yeah
35:47oh
35:49oh
35:50oh
35:50oh
35:50oh
35:50oh
35:50oh
35:51oh
35:51oh
36:06Oh, oh, oh, oh, oh, oh, oh.
36:10It's not cooked.
36:12It's not cooked.
36:14That's raw bala.
36:16That's raw bala.
36:17Yeah.
36:19But that's not definitely not cooked.
36:27It's not cooked.
36:39The financier is not cooked.
36:42And that is very sad.
36:45Financiers are meant to be cooked in a much smaller tin as well.
36:48So I think that's the reason why it's not set in the middle.
36:52And the fig wouldn't have helped either.
36:53Yeah, I think the fig was a really poor decision there.
36:57The edges of the cake were actually really beautifully caramelised.
37:00But the centre of the financier is raw.
37:03So big problem there.
37:06Ice cream is nice, you know, there's some nice orange notes in there.
37:09But the mint granita is such an outsider on that plate.
37:15It's really tart.
37:16And I think she thought that that would complement how caramelised the tart was
37:20and give those warm flavours relief.
37:22But they don't need relief.
37:25I thought there was some really good work there.
37:27Like the edges of the cake were really beautiful and chewy and got great flavour.
37:33Figs were caramelised lovely.
37:35They were sitting proud on top of that financier.
37:37The ice cream had great texture.
37:40That cinnamon warming flavour was delicious.
37:43But the two flaws being the undercooked cake and the addition of that mint granita,
37:48it could possibly send Jacqui home.
37:58Gaspar?
38:00Who judges?
38:01Gaspar.
38:09So I've made a saffron and carrot ice cream, a orange meringue marshmallow, a macaron kisses,
38:18a vanilla bean and orange oil, and some orange segments.
38:24Wow.
38:26You're here because of saffron, and now you have saffron in your dish.
38:30It's a big risk.
38:32Thanks, Gaspar.
38:33Thanks.
38:34Thank you so much.
38:37I've got a feeling tonight, whatever happened, he's going to have saffron in his dreams.
39:06The ice cream is quite delicious.
39:09You know, there's a light hint of saffron.
39:11I wouldn't say the orange is doing too much.
39:14Neither of those flavours are highlighted.
39:16They're just there.
39:17And then the rest of the dish is very monotone.
39:22It feels like if the ice cream was the only thing on the plate, it would be the exact same
39:27dish.
39:28I'm really worried for Gaspar.
39:30I had to search for the saffron, which I think is a little bit of an issue for me.
39:34The premise of starting with an ingredient that he didn't like meant that he was just trying to translate the
39:40flavour in a way where he's not heroing it.
39:42It's almost like he's avoiding the flavour, and that's what it tastes like to me.
39:46I think the flavours are gentle and mild, and when I try all the elements separately, I actually really enjoy
39:53them.
39:53But it's when I eat everything together that it all kind of disappears for me.
39:57I like it.
39:59Well, I love it.
40:01You're good?
40:01OK.
40:02I think it's great.
40:03It might not be strong flavours, but I can see that something which was supposed to be an enemy has
40:11been turned to something expressive and gentle.
40:16And I don't need textures, because I'm driven by the colour, that beautiful yellow.
40:23I mean, saffron.
40:26I think he's a very smart chap.
40:28I really hope that we serve him.
40:34It's nerve-wracking when you wait for them to taste your dish.
40:37I'm just so proud of what I've done.
40:39But it's really risky to make a tomato salad.
40:42Every element has to be perfect at all.
40:45I run the risk of going home today.
40:47Hi, Aaron.
40:48Hello.
40:56So this is my tomato salad.
40:59I've made a basil ice cream, tomato granita, an olive oil and hazelnut crumb, a basil oil and a tuile
41:08with a little bit of the basil oil in there too.
41:12Thank you, Aaron.
41:13We'll taste your dish now.
41:15He's so cute.
41:17We'll taste it.
41:18We'll taste it.
41:18We'll taste it.
41:19We'll taste it.
41:20A tomato salad flavour in a dessert by Aaron is about as risky as it gets.
41:26Yeah.
41:56He has crushed it.
41:58I think that's his best plate of food yet.
42:00I think you're right.
42:03That basil ice cream, like, man, I would eat that, like, by the bucketful.
42:10And then how natural he's kept that tomato granita.
42:13Like, it literally tastes like tomatoes.
42:15It tastes like tomato juice.
42:16And, like, dare I say it, there's umami everywhere in it, which is beautiful.
42:21And really surprisingly for me, the thing that kind of grounds it and reminds you that it's a dessert is
42:27the crumb.
42:28And it just pulls it into dessert land.
42:31I'm very impressed.
42:33Very, very, very impressed.
42:35What a weapon.
42:37Aaron is an acrobat who is walking that tightrope between sweet and savoury so expertly, considering his lack of expertise
42:46in dessert.
42:47It's incredible.
42:48It's elegant.
42:49It's sophisticated.
42:50It's delicious.
42:52It's simple.
42:53But every single element is incredibly harmonious as well.
42:59A savoury dish as a dessert is take a lot of gas, and especially on a day like today.
43:05And he's nailed it.
43:08I mean, I just like to.
43:11It's quite incredible, actually.
43:13I'm so happy for him because I feel like something's just clicked in his head about dessert.
43:18You don't have to be afraid of it.
43:19I love that basil ice cream, and the way he's been really restrained with the sugar is so refreshing.
43:36We kick today off with the infamous taste test, which resulted in the four of you having to battle it
43:44out for your spot in the competition.
43:49You are all fantastic cooks, so it's hard to believe that we have to say goodbye to one of you.
43:57There were two dishes that shone for all the right reasons.
44:02Annabelle.
44:06Oh, my God.
44:08You were so strategic in that cook.
44:11Your dish was clearly carefully considered.
44:14Each element supported and elevated by the others.
44:18It resulted in an excellent dessert.
44:21Great work.
44:23Aaron.
44:26A tomato salad dessert with a one in four chance of going home was as risky as it gets.
44:34But you showed that when you back yourself, you can end up with your best dish yet.
44:41Well done.
44:42You're also safe.
44:51That means Jackie and Casper, it comes down to one of you.
44:59Jackie, your financier was undercooked.
45:05And your granita took the dish in the wrong direction.
45:13Casper, each component of your dish was so subtle that the dish lacked definitions.
45:23In flavor and in texture.
45:31It was one dish we had mistaked that we could not do pass.
45:37And it was your dish.
45:42Jackie.
45:54I am sorry, Jackie, but you are going home.
45:57Yeah.
45:59Jackie, have you enjoyed your time here?
46:02I've absolutely loved it.
46:03I, yeah, I think Petra said it the other day, this is literally like the best thing I've ever done.
46:10And being around these people is just so inspiring.
46:13And when I saw the light up, I was like, I don't have a chance.
46:16These guys are amazing.
46:20And I just feel very lucky, very grateful.
46:22So, yeah, thank you all for having me.
46:26We've loved having you here in the MasterChef kitchen.
46:28And I know you're going to get out there and going to make your mark in the world.
46:34Yeah, I definitely will.
46:37But I'm afraid it's time to say goodbye for now.
46:41Bring it in, Jackie.
46:47Yeah, sad to be leaving.
46:50But I'm so proud with how far I've come.
46:52I've made it over halfway and I've done things I never thought I would do.
46:58This has been the wildest ride.
47:00The Highlights Reel is definitely playing in my head and it's been such a good time.
47:04Give it up for Jackie, everybody!
47:11Thank you so much.
47:13I really want to dive headfirst into food and into baking.
47:18And I want to make sure that I don't waste this opportunity.
47:25Tomorrow night...
47:27Wada!
47:30An air fryer challenge puts the icing on the cake for sweet wheat.
47:36The top dish is scoring a $5,000 voucher from Harvey Norman.
47:41Let's go!
47:42We're on now.
47:43And with so much on the line...
47:46There's $5,000 and an immunity cook up for grabs.
47:48I really need to make something that is really spectacular.
47:51The competition is red hot.
47:55We're going for it.
47:55We're going to go all out.
47:58I absolutely love it.
47:59Yes!
48:01I frickin' love this.
48:02This is phenomenal.
48:03That's the best thing I've ever eaten out of an air fryer.
48:05That's the best thing I've ever eaten out of that.
48:05I imagine.
48:09I like your hand and I'm going to check it out.
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