- 9 hours ago
2026.Season 18 Episode 46 - Immunity Challenge: Ice Cream Flavours
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00:00THE END
00:17Here we go!
00:25Top 8. 8 is a lucky number, so you know...
00:28I like it, like, yeah, into the single digits,
00:31and, you know, it feels pretty crazy
00:33to actually be in the single digits of this competition.
00:36Hey, Sophia! Yeah, where is Sophia?
00:43Morning!
00:44Morning!
00:48Oh!
00:49Oh, my God!
00:51Hey, Sophie!
00:52Hey, Sophie!
00:53Hey!
00:58There's Sophia!
00:59I don't know whether she's got control of this bike.
01:01I don't know how much she rides.
01:03She looks like she's having a blast,
01:04but it could end in tears in a second.
01:08They all go.
01:11I don't know about you guys,
01:12but I can't think of anything better
01:14than kicking off a day with some ice cream!
01:17Yay!
01:21Ooh!
01:23Ooh!
01:25Ooh!
01:25Ooh!
01:25Yeah, Connoisseur!
01:27Yeah!
01:28We've got a bit of a lucky dip for you here.
01:31Come and grab one!
01:33Ooh!
01:34All right.
01:34Get in there.
01:35Come on.
01:36Connoisseur ice cream is the goat of all ice creams
01:39that you can get in the supermarket.
01:41Nice!
01:42Ooh!
01:45Ooh!
01:45Ooh!
01:47Ooh!
01:47Not bad!
01:48My favourite one.
01:49Not rolling out.
01:50Ooh!
01:51Nice.
01:52All I can say is...
01:54Oh!
01:55Oh!
01:56There's one left somewhere.
01:58Where?
01:59Let's go dig it.
02:00Make it work for it.
02:02Yeah!
02:06Classic vanilla!
02:08Come on!
02:10Can't go wrong.
02:11The OG.
02:11Classic vanilla.
02:13Ooh!
02:15That looks so beautiful.
02:17Caspar, what have you got?
02:18I've got mint and cookies.
02:19Petro, what are you running?
02:20I've got salted caramel and macadamia.
02:22That's pretty good.
02:24Karen?
02:25I've got vanilla caramel brownie.
02:27Luke?
02:27Matt, pistachio gelato.
02:29Aliona?
02:29Rocky Road.
02:30Pat, what flavour did you get?
02:32Mango and coconut.
02:33Ooh!
02:34Nice tropical number.
02:35Uh, Annabelle, what have you got?
02:37I've got honeycomb.
02:38And Australian honey.
02:39Love it!
02:40Yeah.
02:40Yum.
02:41Vinny, what are you holding?
02:42I've got almond biscotti.
02:43Ooh!
02:45Ooh!
02:46Ooh!
02:46Ooh!
02:49I reckon everyone kind of got a flavour that suits her.
02:52That's good.
02:53Ooh!
02:55Ooh!
02:56Ooh!
02:56Ooh!
02:56Ooh!
02:57Oh, Pat loves it.
02:58Beautiful.
03:00Now there's a catch, always.
03:02This is not just a special treat.
03:06We want you to create a dessert inspired by the flavour of your ice cream.
03:12Yum.
03:14Honey's not a flavour that I've played around with very often.
03:16I don't think I've cooked with it in this kitchen, so bring it on.
03:19Okay, guys.
03:20We are giving you 75 minutes to create a sweet dish inspired by your ice cream.
03:28The pantry and the garden are open, so take advantage.
03:32We are looking for the top four dishes to be safe from tomorrow's pressure tests.
03:45Your time starts now.
03:48Go!
03:49Go!
03:50Go!
03:50Go!
03:55Flour, eggs, butter, some more butter.
03:58I feel like now that it's top eight, even white apron cooks have pressure on them.
04:04If you wind up in the elimination, there's so few of you, the chances that you could be
04:08going home are super hot.
04:10Milk, vanilla, wild seeds.
04:13I am thinking I might go back to my old friend, the eclair.
04:18Alright, let's go.
04:20Oh!
04:23Well, I say old friend, it's kind of a new friend of mine, actually.
04:26I've only made them last week in the MasterChef kitchen, and they worked out really well.
04:32Orange team, your pastry work was exceptional.
04:36The filling was absolutely divine.
04:39It was vibrant with orange, and utterly mouth-watering.
04:43The best eclair I've had in this kitchen.
04:45Ooh!
04:50After I did a pretty good job with them, it's kind of inspired me today to make them with these
04:56flavours.
04:57I've got the salted caramel and macadamia, so I'm going to do salted caramel and macadamia eclair
05:04with a wattle seed creme pat.
05:06Today, I just have to make sure that the eclairs are absolutely perfect, the choux pastry.
05:11And make sure that the flavours of the salted caramel and macadamia really shine through.
05:17I need to get onto my choux pastry first.
05:25I just overheard Petro, I think we're doing eclairs here on the same bench.
05:31I thought of making ice cream, but I just thought it probably can't be that Rocky Road connoisseur ice cream.
05:37So, my eclair today will have chocolate mousse.
05:41There will be a raspberry jam and enhanced with a little bit of chambord, toasted crust peanuts as well.
05:50And on top, I'll do a little bit of burnt chocolate for that crunchy sort of white element.
05:55But I think the most important is, of course, making the choux pastry.
06:00We had such a great masterclass from Jean Christophe the other day.
06:04I hopefully can nail this today.
06:06I'm just going to have to beat this guy, you know?
06:08Yes, you are.
06:10I've actually never had Rocky Road before I came to Australia.
06:14But my best friend from Singapore, whenever she comes to visit, she always goes for Rocky Road and she always
06:22loves eclairs here.
06:24So, I'm making eclair for her. Next time, she's going to come visit me. I'm going to make it for
06:30her.
06:30I think it's going to be a really fun cook today.
06:36This is so great. You know, it's a very sweet day in the MasterChef kitchen when you get to start
06:40the day with ice cream and some amazing flavors to inspire the cook today as well.
06:46Jean Christophe, any of those flavors appeal to you more than others?
06:49Yes, straight away. Mango and coconut.
06:51OK. An exotic man. Absolutely.
06:54Mine's pistachio.
06:55Yeah, classy.
06:56I reckon I've got some mint and cookie in tree.
07:00Really? Yeah.
07:01I'm either the honey number or the salted caramel macadamia.
07:07I think now is the time for another dessert challenge because we had Sweet Week a while ago now, but
07:14I've just noticed a few people who say they're not dessert people.
07:16I've been making absolute rippers.
07:18I couldn't agree more.
07:20It's true.
07:20And they're shooting for the stars here.
07:21You know, we're looking for the top four and you want to be there.
07:24No one have to go through a mega pressure test to secure your place in the top seven.
07:29Can't even believe I'm saying that.
07:30I know.
07:33I'm playing with mango and coconut today.
07:36So I'm going to be doing a toasted coconut and white chocolate cremo, a passion fruit mango rum veil over
07:43the top, some fresh mango, hopefully a white chocolate crumb, and then the coconut fiatine over the top as well.
07:52So today I got the mint and cookies ice cream, and so I think there's no other way for me
07:57to go really than do an ice cream sandwich.
07:59So I'm going to do like a dark choc chip cookie on top with a bit of macadamia in it,
08:03and then I'm going to use some river mint as well for my mint ice cream.
08:07And then in the center of my ice cream, I want to have like a loose, almost like a choc
08:11mint caramel-y center.
08:16Water goes in a short crust, yeah?
08:18Yeah.
08:19Water in a short crust?
08:20Yeah, yeah, you need a little bit.
08:21Just a little bit?
08:22Yeah.
08:23Hummer biscotti is a wild pick.
08:26I feel like out of all the flavors here, this is like the best suited to me and my heritage,
08:30which is crazy.
08:33Yesterday I cooked an Italian dish and it didn't go very well.
08:37It was kind of a wake-up call yesterday when I was like, food is my passion, and being here
08:42in the My Chef kitchen is like a once-in-a-lifetime opportunity, and I don't want to throw that
08:47away.
08:47I want to take everything I can from this.
08:49I need a redemption.
08:51I know I can do better than what I did yesterday.
08:53This is an opportunity to make another Italian dish, and today I'm absolutely going for it.
08:59I'm feeling really excited, you know?
09:00I've got biscotti today.
09:01I'm going to really try and channel those flavors as much as I can and make a really nice dessert.
09:05When I think of biscotti, I think of a lot of different things altogether.
09:09So, normally, if I go to Nondon's house and we're having a coffee, you'll have other different types of biscuits,
09:13maybe some chocolates.
09:14So, because of that, I'm kind of wanting to layer flavors throughout my dessert that are reminiscent and inspired by
09:20almond biscotti.
09:21I'm going to make an almond and orange tart.
09:26I'm going to have a chocolate orange ganache layer.
09:28I'm going to do an almond praline, and I'm also going to do a creme diplomat that's going to have
09:34flavors of, like, vanilla in there with an orange, spiced orange syrup on top and some flaked almonds.
09:41I'm really just going to give it my absolute all to get the best I can out of this and
09:45be in the top four today.
09:47Done, done, done.
09:49Let's clean this up.
09:51Next job.
09:53Plain and simple.
09:54We want delicious desserts.
09:56One hour to go.
10:05Run, Luke.
10:08Lukey.
10:08Can you settle down?
10:12Today, I got the pistachio ice cream flavor.
10:14It was pretty delicious.
10:15It kind of had, like, that raw pistachio kind of earthy flavor, like, not too sweet, just a beautiful flavor.
10:21And I'm going to just take that and put lots of pistachios in a dish.
10:25Today, immunity is up for grabs, and at this pointy end in the competition, it's more valuable than ever.
10:32Luke.
10:33Hey.
10:34OK, tell us what you're making.
10:35I'm going to go pretty all out today.
10:37Yeah.
10:37Which I often like to do.
10:38Yes, you do.
10:39I'm going to do a pistachio kind of subway tart.
10:42OK.
10:42And then a pistachio kind of frangipan layer.
10:45With some figs.
10:47A candied lemon and pistachio caramel.
10:50And then a kind of white chocolate mousse dome.
10:53And then I'll try temper some chocolate and use that as a glaze.
10:57That is an insane amount of work you just described.
11:01Yeah.
11:01I'm excited.
11:02I think this dish is a big push.
11:04But now that it's top A, there's no point in trying to stay out of the bottom.
11:06There's only kind of reward for trying to go from top.
11:10It's interesting because when you go all in, it's a very hit and miss situation with you.
11:14You do know that.
11:15Yeah, I know that.
11:16But yeah, just think of some critical points where you might need to pivot.
11:20Just have them ready in your head so that you're not like left at the end.
11:24Stressed and with something that's just sub-part.
11:26Yeah, yeah, yeah.
11:26A bit like...
11:29I know Poe's right and I know this dish is pretty crazy.
11:32It's not just cooking the things.
11:33It's actually having time to cool them down and then assemble them.
11:37I need to make the pastry, chill it in the fridge, cook it.
11:41I need to make the filling, chill it, put it in once the pastry's done cooking.
11:44Cook it again without burning the pastry but without undercooking the inside.
11:48I then need to make the caramel, make the mousse, set both of those, do the chocolate temper.
11:56This could be the dish that sends me into a pressure test and puts me at risk of going home.
12:01But I still just want to give it a crap.
12:13Cook to your full potential, you have 45 minutes to go!
12:18Woo!
12:26Oh.
12:29Woo!
12:30Man.
12:31Bruh.
12:32Yeah, a bit of rum can't go wrong, right?
12:38Today we have to create a dessert that is inspired by the flavours of our Connoisseur ice cream.
12:43So I got vanilla, caramel and brownie.
12:46Vanilla, caramel and brownie.
12:48Very classic flavours and I'm trying to refine them and bring them in a more adult realm.
12:56I'm trying to make a vanilla white soy black pepper ice cream with a flowers chocolate sponge.
13:02I'm going to blend with whisky.
13:04And I'll have a peanut chilli praline or some sort to add a bit of heightened crunch.
13:11For my vanilla white soy black pepper ice cream, I'm starting off with a basic anglaise and then imparting the
13:16black pepper flavour slowly and the white soy flavour with some precaution.
13:21Because I don't want that to take over the vanilla flavour.
13:25Definitely a risk with there being too much where it then becomes an overly salted, overly peppered ice cream to
13:32the point where you miss out on the vanilla aspect of the dessert.
13:36My concern is just balance whether the concept will work out.
13:41That's the main things that I'm worried about.
13:45Hey, how are you?
13:46Long time no see.
13:48What are you doing there?
13:49You're making some ice cream, mate.
13:52I got the honeycomb and Australian honey ice cream, which I was really stoked about.
13:57I feel like honey is a fun flavour to play around with.
13:59Let's see what this tastes like.
14:01I definitely feel like I have in the past put up like quite simple dishes.
14:05A bit more.
14:06So today I am not going to give them a simple dish.
14:09I'm going to go ham.
14:11You got the honey and the honeycomb?
14:13Yeah.
14:13Got the honey.
14:14Are we going down that vibe?
14:15I'm actually going to do two ice creams in like a bomb form.
14:18Like a bomb Alaska?
14:19But like I don't want to light it up the front because me and up the front theatrics is like
14:24not a thing today.
14:26I'd rather just torch it and just have it as like an ice cream bomb.
14:29Right.
14:29Yes.
14:30Okay.
14:30I'm going to do a burnt honey ice cream and then I'm going to do a vanilla ice cream and
14:34swirl through a fig jam.
14:35Mmm.
14:37What's that?
14:37And then do a rosemary sponge on the bottom and then just a Italian meringue on the top.
14:44Nice.
14:44I love this.
14:45Oh really?
14:45Okay, good.
14:46I love this.
14:47What is there not to love?
14:48Yeah.
14:48Okay, cool.
14:51That's not going to be your mate.
14:52Tommy's not my friend.
14:53But all in all, I'm pumped.
14:56Thanks, Andy.
14:59I know that today is going to be a challenge to try and get every single step done.
15:04There is not enough time to make two ice creams and set them in an ice cream turner in 75
15:08minutes.
15:08So the only way that I'm going to be able to make this happen is to use liquid nitrogen.
15:13Oh, this is so intimidating.
15:16I feel like a full-on scientist, not a chef right now.
15:23Cool.
15:24Oh my God, it's Gantan dropping.
15:26My burnt honey ice cream is done.
15:28Get it in the freezer, onto my vanilla.
15:31And my vanilla ice cream is spinning around in the bowl and it's coming together and it's beautiful.
15:37Damn it, I don't have my jam.
15:38Oh!
15:39I forgot.
15:41My fig jam is still on the stove.
15:44Go.
15:45Hurry.
15:46I need to get my ice cream into the freezer.
15:49Hopefully it doesn't set too fast and then get my fig jam cooled down before I can ripple it through
15:53that vanilla ice cream.
15:54Ah!
16:02I wish I had fetish muscles today.
16:04Don't mix all this.
16:06The key to Perfect Declares is choux pastry, making it really crisp and making these flavours of the macadamia and
16:16the salted caramel pop.
16:19Choux pastry is all about the technique.
16:21Once it's off heat, before the eggs can be incorporated, you've got to stir, stir, stir, stir.
16:28Slowly the steam will evaporate.
16:30Otherwise, I'll be left with soggy and soft choux pastry, which you don't want for your eclairs.
16:36So to save time, I grab the KitchenAid and I get that going.
16:40And whilst that's on the go, I've got time to work on my other elements.
16:45I need to get my creme pat done.
16:47I need to get my caramel done.
16:49I need to get my chocolate glaze done.
16:51There's a lot to do.
16:53Um, so, yeah, I really need to move along now.
16:58Petro, how are the eclairs going?
16:59Yeah, good.
17:01Yours?
17:02Yeah, I feel like I'm doing it old fashioned way.
17:05Yes, you are.
17:10Is everyone absolutely going for it?
17:12Yeah.
17:12Yeah.
17:13So, in the front row, we've got Aaron.
17:15He's doing a flowerless chocolate sponge.
17:18Okay.
17:19And then he's doing a very cool ice cream.
17:20It's vanilla, white soy and black pepper.
17:23Whoa!
17:24Yeah.
17:24Okay.
17:25What do you think? I like it.
17:27I think it's very Aaron.
17:28Very Aaron.
17:29If he can manage that.
17:30Yeah.
17:30Okay, Luke, I'm worried about.
17:32He's doing a tart.
17:34He's doing a pistachio patsable, pistachio frangipan, white chocolate mousse, a caramel, and then he wants to do a tempered
17:44white chocolate dome.
17:45I said, Luke, you need to start editing now.
17:48Yeah.
17:49Annabelle's going for it.
17:51She's doing a version of a bomb Alaska.
17:53Inside this version is two types of ice cream.
17:56And then Vinny is doing an almond tart.
17:58He's got a chocolate ganache on the bottom.
18:01Almond praline.
18:03And then he's got an orange diplomat on top of that.
18:06That's a lot of layers, but I can't wait to see them.
18:08Yeah.
18:08Guess what?
18:09Aleona and Petrou.
18:11What do they have in common?
18:13An eclair.
18:14Well, they're both doing eclairs.
18:15They're doing different eclairs.
18:17There's a bottle of the eclairs over there.
18:18Nice.
18:19And clearly...
18:21Eclairly?
18:22And clearly...
18:25Petrou has all these experiences making the eclairs.
18:28This eclair has to be even better.
18:31Yes.
18:31Please.
18:32OK.
18:41Hey, uh, Petrou, do like this.
18:46Come a bit closer.
18:48Oh.
18:48You're both doing the same job.
18:49But it looks like it's two different chupas.
18:52Yes.
18:53Two different colors, two different thickness.
18:56Which one is the best one?
18:57Oh, may the best woman win, I say.
19:00It's a battle royale of the eclair.
19:03So good luck.
19:04I'm super excited.
19:06Thank you, chef.
19:30Thank you, chef.
19:36Thank you, chef.
20:01Thank you, chef.
20:03Thank you, chef.
20:06I hope you're not sure that this team won't set at all.
20:07I know for a fact that I've bit off a lot.
20:11I'm just hoping it's not more than I can chew.
20:15Twenty minutes to go.
20:17Come on, everybody!
20:18Got to move!
20:31So delicious.
20:33Bing bang bong.
20:35I'm feeling really in my element with my cook today.
20:39There is a lot that I need to get done
20:41for my tart inspired by almond biscotti.
20:43I'm going to pass.
20:47But my tart shells are in the oven, baking,
20:50and I'm just finishing off all my layered elements.
20:56What?
20:57They're very blom.
21:02They've been in there for 10 minutes.
21:08How long do you normally cook them for?
21:11Tartlet's that big, probably about 15.
21:14They're pretty... They're not small.
21:16No.
21:17These tart shells are really, really blunt.
21:20I need to make sure I get onto that as quick as possible,
21:22cos it needs to chill before I can start piping everything and filling.
21:24I've put so much effort and focus
21:26onto each of these layers of my tart,
21:29but all that will be for nothing if I have nothing to put them in.
21:43So listen.
21:44These tart shells are really, really blunt.
21:47They are not cooking as fast as I thought they would.
21:50I've also got to get that heat out of them so I can pipe them.
21:53Let's pump it a bit more.
21:57I crank up that oven. I let my tarts do their thing.
22:00I'm going to finish off the rest of my elements
22:01so that when those tart shells come out,
22:03I can pipe and plate up my dish.
22:05My ganache is in there. My praline is in there.
22:07My syrup is just reducing now,
22:09and I'm just going to do some quick toasted almonds right on top.
22:11That's it.
22:12Yep. Yep.
22:14Come on, mate.
22:16I'm definitely feeling under the pump right now.
22:19There is a lot that I need to get done,
22:20but, you know, you really have to risk it for the almond biscuit.
22:25Let's all hustle from here. Just 15 minutes to go.
22:37That looks amazing. Is that your ice cream?
22:39Yeah.
22:41Big jam's cooled.
22:42I am rippling it through that vanilla ice cream.
22:44So now my ice cream bases are both ready to start assembling.
22:50I've got my mould. I take my burnt honey ice cream.
22:53That's going to be the outside layer,
22:55and then I'm going to have my vanilla and fig ice cream
22:57as that centre layer.
22:59I get that dome into the blast chiller.
23:02I've got my ice creams done.
23:04My sponge has just come out of the oven.
23:06My meringue is yet to be made.
23:09Do I have time for A?
23:17Meringue's out.
23:18We're not going to use that anymore.
23:19I don't have time.
23:20Pivot.
23:21I'm going to do some toasted nuts.
23:23Chop them down really fine and pat it all over the bomb.
23:25Quick!
23:30The time is go time.
23:32I have my set elements done.
23:34I'm toasting some macadamias at the moment.
23:36And then I will just try to get everything kind of looking good
23:40and on the plate.
23:42I'm actually feeling pretty good constructing my ice cream now,
23:45and the hope is that when you, like, bite into it,
23:49you'll have that, like, oozy caramel middle.
23:55Making my raspberry sort of jammy situation.
24:00My shoes are rising, which is great.
24:05Um, and hopefully I just really managed to replicate the flavours
24:10of the rocky road.
24:14Alyona, how do your shoes look?
24:16Oh, mine are rising.
24:18Are yours?
24:18Yes.
24:19Do you want to have a look?
24:22Holy moly!
24:24They're big shoes, man.
24:26Yeah, they are big shoes.
24:27I'm looking at Petra's oven,
24:30and his eclairs are so much bigger,
24:32and I'm thinking,
24:34Mmm, I think I like mine better.
24:37Mine are petite and delicate.
24:39Ooh, they look pretty puppy as well.
24:42I think mine has some stiff competition today.
24:44Some very stiff competition, Petra.
24:48OK.
24:50Oh!
24:52So hot.
24:53Ooh!
24:56I'm happy.
24:57They've risen, and they are, yeah,
25:01looking really nice and plump.
25:05I'm in.
25:06Come on.
25:09Have you managed to sleep next door?
25:11Yeah, I'm looking at his shoes,
25:13and I mean, yeah, stiff competition.
25:16Petra, how's your eclairs?
25:17Nice and puffed.
25:19But now I just need to make sure that they taste good as well.
25:21Sure, absolutely.
25:21Is it because you've been on top of your garden fence,
25:24looking next door?
25:25Yeah, well, that's the added treasure today,
25:27because she's a bit of a wizard sometimes.
25:29Yeah.
25:30Sometimes?
25:31Excuse me!
25:33Most times.
25:34And you both use a different technique.
25:36Yeah.
25:37All right, good luck.
25:38I'm very competitive.
25:40I'm very happy with my shoe pastry,
25:42but Aliana is very competitive as well.
25:44What were the tips that you got from Jean-Christophe?
25:46Tell me now, Petra.
25:48Each eclair needs to be on there.
25:49It needs to be perfect,
25:51because she wants to beat me.
25:53I've got to finish my caramel,
25:54which I've got on the go here.
25:55I've got my macadamias in the trusty air fryer,
25:59which are pretty much done, actually.
26:01This is the point in the cook,
26:03where you've just got to put your head down and motor,
26:05and hopefully everything comes up.
26:09Okay, Aaron, where are we at?
26:11I think I'm in an okay position right now.
26:13I've got my ice cream churning.
26:14It's almost done.
26:15The sponge has a nice airiness to it.
26:17It's really light,
26:18and the praline's got a good snap.
26:19How do you think the infusion on this has gone?
26:21I think it's gone quite nicely.
26:22I can taste the white soy
26:24and get a hint of the heat of the black pepper.
26:26Have you tried it churned?
26:27I haven't tried it churned.
26:29Because it's gone colder,
26:30you know how flavours always mellow out?
26:34Yep.
26:38Can you taste the black pepper?
26:39I can get, like, a hint of it,
26:41but it's not what I'm after.
26:42Okay.
26:43I would balance that,
26:44because it's all about that.
26:46Yep.
26:46Yep.
26:47Alright, good luck.
26:48I get a very slight hum of that pepperiness come through,
26:52but I don't want it to be so subtle you can't taste it.
26:56So I'm slowly putting in about half a teaspoon at a time
26:59and letting it churn.
27:01Until I can just get that black pepper
27:03and the fruitiness that I'm looking for.
27:09I'm really happy with, like, the ice cream itself.
27:12The texture's really nice.
27:13I'm getting that vanilla with the white soy
27:16and the black pepper as well.
27:18All I've got to do now is try to make sure that everything eats well
27:23as a complete dish.
27:26The plan for this plating is to have a few pieces of the sponge ripped up
27:30and act as, like, a dark chocolate moss that will sit on the plate.
27:34I want to quenelle the vanilla ice cream and put it in the middle
27:37and just have this praline shard sitting atop that as well.
27:44We're looking for the top four, and there's five minutes to go!
27:53OK, good to go here.
27:55I've got all my elements ready to be piped into my pastry.
27:59My tart shells are out of the oven.
28:02That extra crank of heat has gotten some really nice caramelisation
28:04into those shells, and they're looking beautiful and golden brown.
28:08So I start with a really nice layer of that chocolate orange ganache.
28:12I top that with some almond praline, vanilla creme diplomat,
28:15and then I just top my pastry with some toasted almonds
28:18and I get my orange syrup into my jug ready for service.
28:21I definitely feel like this is the essence of an almond biscotti.
28:30As I'm trying to assemble this dish,
28:32I'm realising nothing is the right temperature.
28:34The tart is still too warm.
28:36The caramel is still warm in the freezer as well.
28:40And given the time, I don't know if this mousse dome is going to be set,
28:43but I can't wait any longer.
28:45I just have to get them out and get them on the plate.
28:48Tart, dome, blade.
28:57I've got my white chocolate mousse, tempered white chocolate on top.
29:01I've got my one, but they're about to do.
29:04I've got my tart, caramel,
29:07and for a second it actually looks alright.
29:11But as soon as I start to see the most drip,
29:13I know it's just going to melt.
29:19Home stretch! Three minutes to go!
29:36I am just watching the clock being like,
29:37OK, so how much time do I need to get this out of the mould
29:39and get it onto the plate and then cover it in nuts?
29:41And I'm like, OK, I think I need to go now.
29:45My sponge cake is cooled.
29:46I get that on top of the mould.
29:52I've flipped it out onto the plate
29:53and I'm trying to get this bomb out.
29:56Uh-oh.
29:57And it's just like not releasing from the mould.
30:00I need to get this out of the mould,
30:01otherwise I don't have a dish to put up.
30:12Get it done! One minute left!
30:18Oh, it worries me that she's torturing.
30:20The outside of the mould?
30:21Is that what she's torturing?
30:22Yeah.
30:23I blowtorched the exterior of that bomb,
30:25which just goes against everything.
30:27Like, you don't blowtorch ice cream.
30:29But here we are and I'm blowtorching ice cream.
30:35Oh, no.
30:54Come on, Annabelle.
30:56I am trying to demould this bomb
30:58and it's sticking to the inside of the silicon.
31:00I need to get this bomb out onto this plate,
31:03otherwise I don't have a dish.
31:11Oh.
31:13Oh.
31:18It comes out, but it's so soft.
31:23I just need to get it decorated,
31:25otherwise I will not get a dish up today.
31:29Time is up in ten!
31:32Five, eight, seven, six, five, four, three, two, one!
31:42That is it, everybody!
31:47Wowee!
31:50Oh, you ate four!
31:53Oh, you ate four!
31:54Oh, you ate four!
31:54Oh, you ate four!
31:55Oh, you ate four!
31:56That's all right.
31:59You got it?
32:00Yeah.
32:03Yeah, I just didn't get it done time.
32:05My dish...
32:06I tried all the elements together and it's like really delicious,
32:08but the moose just didn't set in time.
32:10Like, it's just turned into a bit of a soggy mouse.
32:13Looks good, Petra.
32:14Let's see.
32:22Very good.
32:24Well, let's see which shoe bun takes it out today.
32:30This is the winning bench.
32:31Yeah.
32:31The winning bench.
32:34Yeah.
32:39We are looking for our top four dishes,
32:41but the downside of that is that the bottom four dishes
32:44will go into tomorrow's elimination.
32:46The first dish we'd like to taste belongs to...
32:49Vinnie!
32:59Hey, Vinnie.
33:00Hello.
33:01Vinnie, what gelato did you get?
33:03I got the almond biscotti gelato today.
33:06So I pretty much made like an almond biscotti tart.
33:09It's got a chopped orange ganache layer.
33:12There's an almond praline,
33:13and then I've done a vanilla creme diplomat
33:15with some toasted almonds and an orange syrup.
33:17Right.
33:19All right, let's see these layers.
33:34Whoa.
33:35Oh, man.
33:39Oh, man.
33:57Vinnie, it is absolutely impeccable.
34:01You got the almonds.
34:04Enough.
34:05And you got the orange juice together,
34:07well-balanced together.
34:08It's fantastic.
34:09The layers, the cream.
34:11If you're not on top four,
34:12I'm afraid I'll have to do the washing up.
34:15I've actually never seen him out there.
34:19As soon as that landed, I was like,
34:20very, very happy.
34:22The edges are really beautiful and brown
34:25and really well-constructed.
34:27I think you've done a great job
34:28and so Italian.
34:31And so that's the other thing.
34:32I feel like you had an Italian ingredient
34:34that you didn't cook with so well yesterday,
34:37the bataga, and that was really getting to you.
34:39But as far as Sicily goes,
34:41almond, orange, chocolate, nailed it.
34:45The nonnas are back on your good side, mate.
34:47The layers, I feel like the chocolate ganache
34:50is a beautiful texture.
34:51The praline is delicious,
34:53nice hit of salt in there.
34:54And then the cream, that's where you get
34:56the real, like, punch of that almond essence.
34:59I think the tart, well done,
35:01because that thing was blonde as...
35:05No-one's blonde.
35:06Great.
35:07That's far.
35:09You really had to, like,
35:11you know, back yourself,
35:12keep it in the oven
35:12and get some sort of caramelisation on the edge,
35:15which I appreciate.
35:16Well done. Thank you.
35:20We definitely had a little bit of a scare yesterday,
35:23a bit of the wobbles,
35:24but Vinny is back today
35:25and it is full steam ahead
35:27to the end of this competition.
35:29Aaron, come on down.
35:40Hi.
35:48Ooh, yeah, yeah, yeah.
35:51Nice.
35:55Aaron, you got vanilla caramel brownie
35:58as your ice cream flavour.
36:00What have you made us?
36:01I've made a flowerless chocolate sponge
36:04that's got some whisky through it,
36:06a white soy black pepper vanilla ice cream
36:10and a peanut and chilli praline shard.
36:34Aaron, I think the ice cream is beautiful.
36:38Really, really lovely and silky
36:40and kind of very light.
36:41Love the brittle.
36:42I think you've done a great job.
36:44The ice cream is impeccable.
36:47I don't think I've ever consumed pepper in that way
36:50because what the ice cream has done
36:52and how the soy has balanced it,
36:55I can get all the flavour of the pepper
36:58without any of the sensation
37:00and a lot of fruitiness, actually.
37:02You've given me a new experience,
37:03so that could be a gantry winner for me.
37:07Your ice cream stand out very well.
37:09Very smart, using those ingredients
37:12which are very unusual, yeah?
37:14I agree, it's my first time.
37:15Enol is a great effort
37:18and it makes me happy to see you trying new things.
37:27OK, next one we want to try is Petro.
37:34I think it is a risk to make eclairs again
37:37and I am concerned about the comparison
37:40between me and Alihuana today.
37:46I would love if both of us smash it out of the park
37:49and we both get through.
37:51But I think it is going to be a competition today
37:55between us.
38:02Petro, what was your ice cream flavour?
38:05My ice cream flavour was salted caramel and macadamia.
38:08So I made salted caramel and macadamia eclairs.
38:12It's got a wattle seed and vanilla creme pap,
38:14a chocolate ganache and toasted macadamias.
38:17Oh, do you remember the last eclair?
38:21Sophia said it was the best eclairs she'd had in this kitchen ever.
38:26Yeah, freshet.
38:27They don't have to be better, I'd settle for as good.
38:30I would as well.
38:33OK, are we going to find out?
39:00OK, are we going to find out?
39:01Well done.
39:02Well done.
39:04They're much crunchy.
39:06They're colourful.
39:07And also quite decent inside.
39:09I like the salted caramel and the macadamia.
39:13They're very well done too.
39:14Petro, I think the choux pastry work is really lovely.
39:17I think everything you set out to do, I can taste really, really nice.
39:21In terms of heroing salted caramel and macadamia, big tick.
39:26The texture in that caramel, the seasoning in it, the chocolate, the nuts, the eclair,
39:32there's a lot of good technique going on here, but I probably couldn't eat the whole thing.
39:36Is that a bad thing?
39:38I don't know.
39:39Thanks, Petro.
39:40Yeah, thank you.
39:45OK, next one, please.
39:49Aliona.
39:53Looking down at my Rocky Road eclair, I'm actually really happy.
39:57It is a risk to beat Petro at a eclair game here, but I think I made it look really
40:03fun and I think the flavours are there.
40:08My ice cream was Rocky Road.
40:11So I made a Rocky Road eclair with crispy toasted peanuts and some jammy raspberries.
40:19Where do you think you stand out of the battle of the eclairs today?
40:24It's definitely a bit of a battle and Petro is really good with the desserts.
40:29Ideal case scenario, we both kind of get the, you know, immunity.
40:35Anyway, we're going to try your eclair, the, and good luck.
40:40Let's see.
41:01Aliona.
41:04Flavour-wise, it's very heavy on the dark chocolate and then quite like intense raspberry.
41:11In an eclair, you kind of just want it to be a little bit more easy.
41:16This is like a little bit of like, whoa, chocolate.
41:19Whoa, the raspberry.
41:21For me, I think this one could have been a little bit better.
41:24Thanks.
41:25It goes down to one thing, is the shoe is soft.
41:29Look at that.
41:31And that's the problem I have.
41:33Just keep driving, right?
41:41I'm sorry.
41:43No, that's okay.
41:46Don't be.
41:48The next dessert we'd love to taste is yours, Pat.
41:54Today I've made a toasted coconut and white chocolate cremo.
41:58It has a mango, pash, fruit and rum, bale and a coconut, fiatine, to go on top.
42:05Oh, perfect.
42:10Pat, really solid effort.
42:12Love all the textures and I really loved how silky the cremo was.
42:16Cool, thank you.
42:17Caspar, you got the mint and cookies.
42:20I attempted to make some ice cream sandwiches.
42:23So there's a river mint ice cream, chocolate sort of caramels
42:27and then on top I've got a chocolate macadamia cookie.
42:31I love the ice cream.
42:32I think the way you've used the river mint flavour is perfect.
42:36The cookies are really lovely.
42:37Obviously the glaring problem is the construction.
42:43Next up, Annabelle.
42:48Go, Annabelle.
42:53Annabelle.
42:58What was your ice cream flavour?
43:00Australian honey and honeycomb.
43:02Nice. And you turned that into?
43:05A puddle.
43:07Sorry.
43:08I tried to make an ice cream bomb with a burnt honey ice cream,
43:14a vanilla with a fig jam through it and then a rosemary sponge underneath.
43:19You need to take your liquid nitrogen ice cream a little bit further.
43:22Yeah.
43:23If you don't get it to that temperature, it just melts really, really quickly.
43:26I feel like you found that out the hard way.
43:28The flavour of the honey ice cream is actually really beautiful,
43:32but sometimes you've got a bomb to pick yourself back up.
43:36Next dish we'd like to taste is Luke's.
43:42This week started off really well, top nine and I was fired up.
43:46I think I got a little bit too confident.
43:47I got a little bit too excited about doing well and it's now just kind of blown up in my
43:52face.
43:54I'm really disappointed in myself, but it should still have the flavour.
43:59And if the flavour of the dish can work, then there's a chance.
44:08So Luke, your ice cream was pistachio gelato.
44:12What did it inspire?
44:14So I did a pistachio tart, a pistachio kind of frangipan layer with a fig in it.
44:19Then I did a pistachio burnt fig and caramelised lemon caramel,
44:25a white chocolate mousse and then tempered white chocolate.
44:29OK.
44:30So something didn't go to plan on that dish. What is it?
44:33Yeah, the mousse, when I put them on top of each other, it just went...
44:37OK, melted.
44:38Probably the most devastated I've been at the end of this cook
44:41because I feel like I just put, like, everything I had into the dish
44:47and I hope that you guys know how. Yeah.
44:50But it just didn't work.
44:53All right, shall we chop into it?
44:55Yep.
45:01A whole fig slice.
45:27I really feel for you because the flavours are actually solid.
45:32I love the frangipan, the balance of the white chocolate
45:36and then that caramel with the candied lemon and the burnt fig.
45:40It's a really beautiful combination.
45:44However, I think you just set up too much for yourself to do.
45:48You were just way too ambitious.
45:50And I know that's kind of your signature style
45:52to just go all in and fly by the seat of your pants,
45:56but I think you're going to just have to start to be a bit more sensible
46:00from here on. It's just not worth it.
46:03Um, yeah, Luke, I'll back it up.
46:04Flavours are delicious.
46:05But I saw you pour that mousse into the mould
46:08and you knew.
46:09Like, you knew it was too thin.
46:11You knew that it wasn't going to set.
46:13So, I love your ambition, mate.
46:15You wouldn't be here if you didn't have the ambition.
46:17But you've got to start to back it up by executing.
46:20If you don't start to back up this ambition,
46:23then the days could be, uh, could be nothing.
46:34Today, we are looking for the top four dishes.
46:38The bottom four will be going into tomorrow's pressure test.
46:45There were four of you who got it so, so right.
46:53Vinnie, even though I'd love to see Jean-Christophe doing the dishes,
46:58you nailed the flavours in your tart.
47:00And the pastry was really impressive.
47:03You're in Italy's good books again.
47:10Aaron, we all agree that your ice cream was so good,
47:13it's gantry worthy.
47:15Well done.
47:16You've all done, mate.
47:18Pat, you did your favourite flavour combination absolute justice.
47:23Good job.
47:26Petro, your pastry work was exceptional.
47:30You'll be safe on the gantry tomorrow.
47:39Unfortunately, that means Eliana, Luke, Annabelle and Casper,
47:44the four of you will be battling it out in a pressure test tomorrow.
47:49You're all worthy of a spot in this competition.
47:54So, come back, ready to earn it.
47:56See you then.
47:58Good night.
47:59Good night.
48:03Tomorrow night...
48:04Please welcome...
48:06Sam Acebert!
48:09...trained by Peter Gilmour...
48:11Oh, my God!
48:13With his own Michelin star...
48:16He is, like, amazing, crazy genius.
48:20And his pressure test...
48:22You will be making my...
48:24...leaves everyone speechless.
48:32Good luck!
48:35Good luck!
48:40Good luck!
48:42Good luck!
48:44Good luck!
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