All language subtitles for Masterchef.Au.S17E26.1080p.WEB-DL.AAC2.0.H.264-WH

(CHEERING AND APPLAUSE)

THEO: What's going on here?

Head to your benches!

DEPINDER: Yesterday,
we went up against each other

and seven of us won a place
in today's immunity pressure test.

I'm wondering why there's cloches
on every bench.

CALLUM: Hm. What's going on here?

That's very weird.

Everybody knows
that pressure tests are some of

the toughest cooks in this kitchen,

and that's because the chefs
that walk through those doors

always bring a dish
that tastes phenomenal...

Today, you'll be making
my flounder Kandinsky.

(GASPS) I love it!

..and dazzles us
when that cloche is lifted.

HUGH ALLEN: Banksia pod.
CONTESTANT: That is mind-blowing.

DARREN PURCHESE: Cherry blossom.
(GASPING)

(ALL EXCLAIM)

CONTESTANT: That's mad!

But today, how far you are pushed,
it's up to you.

Well, as you can see,
you each have your own cloche,

and this challenge
is about what's under there.

So, let's do it.

You can lift your cloches...

..now.

MALE CONTESTANT: Oh.

(CONTESTANTS EXCLAIM)

Ooh, yum.

Ooh!

I scream, you scream,
we all scream...

ALL: For ice-cream!

(CHEERING AND LAUGHTER)

Well, as you can see,

you've each got a different flavour.

Alana,

you have roasted hazelnut
and chocolate.

Ooh, yummy.

Audra, you've got
caramel honey macadamia.

Ooh.
Mm.

Callum...

..cafe grande.
You beauty.

Theo,

you have Derwent Valley raspberry
and white chocolate.

Beau, you've got honeycomb
and Australian honey.

Depinder, you have matcha green tea
and white choc.

I like it.

And, Andre,
you've got cookies and cream.

Oh, the best one.

Using that ice-cream flavour
in front of you as inspiration,

we want you to bring us
a pressure test-worthy dessert

of your own invention.

(WHOOPING)

Callum, there's no recipe
on the back.

Just double-checking, Andy.

(LAUGHTER)

OK, we want to give you

a fighting chance to come up
with something incredible.

So, you'll have two hours.

Alright.
Holy shit.
Wow.

The garden and pantry are all yours.

You can make absolutely anything.

But remember,

the flavours in your tub

should be at the front of your minds
and our palates.

Most of all, we want a dessert
to thrill the senses,

so we'll be leaving
the kitchen early

to give you a chance
to really wow us

in that tasting room.

Ah!

And you have every reason
to bring your A-game today,

because there won't
just be one immunity winner,

there will be two!

CONTESTANTS: Ooh!
There we go.

Fabulous!

Cook one of the best two dishes

and you'll be safe
from Sunday's elimination.

Good luck, everyone.

Your time...

..starts now!

(CHEERING AND APPLAUSE)

Good luck, everybody.
DEPINDER: Thank you.

Let's come through together.

Go, Callum!
Come on, Cal!

Ooh.

Ooh!

This is crazy.

BEN: What flavour you got, Beau?
Honeycomb, Aussie honey.

Nice.
SNEZ: Yum.

Beep! Beep! Honk!
Argh!

Excuse me.

SNEZ: Is it yummy, Depinder?
It's actually really nice.

Today,
the flavour combination I have

is matcha green tea
and white chocolate.

BEN: How are you going
to MATCHA the flavours?

JAMIE: Yeah, yeah!
(LAUGHS)

I'm going to MATCHA
the flavours really well.
Hey!

I love matcha
and I love white chocolate,

so now my brain's just running.

I need to come up with a dish
that's pressure test-worthy,

but also it needs to have
the wow factor

when I lift that cloche
in front of the judges.

ANDRE: Hello.
Hello.

Just wrapping my head around
what these flavour combos are.

Ah.

Going to find egg yolk.

OK.

Well played, Connoisseur.

CALLUM: My ice-cream flavour today
is cafe grande.

LAURA: Come on, Cal.

Just drawing over here.
Don't mind me.

Oh! What does it taste like, Callum?

The first thing that smacks me
in the face is that coffee flavour.

As I'm eating more,
you get more of that chocolate,

the almond and that citrus liqueur
coming through as well.

So it's, like, four things.

So there's actually
quite a few things...
That's good.

..to wrap my head around.

Good walking, Callum.

Impressive stuff.
Professional walking.

Today is a really strange challenge

because you're writing
your own pressure test,

so it's going to be as hard
or as easy as I choose it to make.

BEN: What page are you up to, Cal?

(LAUGHTER)

Just my little novel over here.
Don't mind me.

But I feel like to stand out,

especially with seven contestants
in total cooking today,

I'm going to push myself harder
than I have

in any of the challenges so far
in this competition.

I basically want to go either
the best dish or the worst dish.

That's the only two options today.

POH: Oh! Ha-ha-ha!

SOFIA: Wahey!
Hey, hey, hey!

Well, well, well.

We're so naughty.

Ice-cream for breakfast.
What?

Whoa!

Oh, that's good.

Mm.

I love this challenge.

Oh!

Sorry, gang.

Yeah, you should be. We're busy.
Heh!

Mm.

We've got very important work to do.

Hi, Lana.
Hello.

How are we going?
Good.

So you've got chocolate
and hazelnut.

Yes.
So what are you gonna do?

So I'm kind of going with
a bit of a modern-style dessert.

Yeah.
So I'm thinking, you know,

chocolate hazelnut cremeux.
Mm-hm.

A chocolate
and hazelnut ice-cream.

These little
chocolate hazelnut rocks as well.

I'm going to use
those beautiful blackberries

in there as well, just to bring
a bit of freshness to it,

and then sort of cover it all

with these beautiful
chocolate shards all around it.

Yeah.

I think with you, Lana,
like, you know,

that chocolate and hazelnut combo

is such a tried and tested
old favourite...

Yeah.
..I guess we'd love
to see something, like,

a little bit, like, left,
to the left.

Yeah, yes.
Do you know what I mean?
Which you are so good at.

Alright, I'll keep that one in mind.
Yeah, put your Alana stamp on it.

Now you've just added another thing
into my brain!

No, don't let us influence you!
But, like...
No, I think that's great advice.

And that's sort of
what I'm trying to think,

what can I put
a little spin on something?

Yeah, like, how is it yours?
That makes it interesting.
Yeah, yeah.

Good luck, Alana.
Thank you.

So this has got my mind thinking
and thinking,

what can I do
in this pressure test to bring

a bit of that little Alana
sort of flair to the dish?

It's been 14 years since
the last pressure test that I did.

I wanted to get into
that grand finale so much,

but I came third.

It sent me home.

Coming back onto MasterChef,
I've got unfinished business.

This time I'm back to win it.

And I feel
like today's pressure test

is a real redemption for me.

And it might win me immunity.

So my flavours
are caramel, honey, macadamia.

But today
I'm going to actually bring

a little bit of home
in terms of using coconut.

I love coconut-based ice-creams.

So my dish today
is gula melaka filo fingers.

Macadamia, macadamia.

I'm making
a coconut gula melaka ice-cream

with toasted macadamia through it.

Gula melaka is essentially
a coconut palm sugar.

I grew up eating a lot of it.

It's slightly sweet, salty,
a little bit smoky.

I'm going to serve it

with some filo fingers,
with a coconut creme pat.

And to top this off,

there's going to be
a coconut and macadamia caramel

with a whole lot
of crispy crunchies on top.

This is going to be
a pressure test-worthy dish.

So I've got to motor!

Time is a gift -
make the most of it!

You have 90 minutes to go!

(CHEERING AND APPLAUSE)

Go, guys!

Mm, that's good.

CALLUM: My ice-cream flavour today
is cafe grande,

so today I'm going to be
making a dessert I'm calling...

..cafe grande -
very original, right?

I'm making quite
a few elements today,

starting off with

a caramelised coffee
and lion's mane mushroom ice-cream.

If you've never had mushroom
in a dessert before,

you're gonna think I'm really crazy.

But it actually makes a lot of sense
when you taste it.

It's got this kind of
like malty, Milo kind of character

that when you mix it with either
caramel or sugar or chocolate,

it tastes delicious

and it's really kind of interesting
and funky.

I think being able to surprise
the judges when they eat it,

not just visually
but from a tastebud perspective,

is a really good idea.

The ice-cream is churning

and it's time
to crack onto this choux.

Callum!
Hello, gang.
This feels like your jam.

Tell us what you're doing.

I was hoping...
Well, I was expecting to do

a fancy, hard, difficult
Michelin star-type recipe today,
right?

Yeah.
And I'm not doing that.
Yeah.

But I was excited for that pressure
of, like, seeing how I'd go.
Yeah.

And so I'm trying to
put myself under equal pressure.

So, uh, it's going to be this choux
that I'm making now.
Yeah.

Salted Mousseline,
which is inside the choux itself.

On top of that is going to sit
a citrus liqueur gel.

And I'm going to make a bunch
of crunchy, textural kind of things.

So I've got a honeycomb going.

I'm going to make
some little creme fraiche pearls

in liquid nitrogen.
Mm!

And a caramelised coffee
and lion's mane mushroom ice-cream.

Oh!
It's just churning away.

A chocolate almond disc on the top,
almond praline,

freeze-dried mandarins,
fresh mandarins.

And then I'm going to use
some mandarin branches
to make a dry ice thing.

Callum, how many elements are going
on your plate? This is hectic!

12 things.
12 elements in two hours?

That's what I'm trying to do, yeah.

So you're taking the brief

of creating yourself a pressure test
pretty seriously, then?

Like, you've actually given yourself
a rough task.

Yes. Yeah, yeah.
Uh, excuse me, Callum.

Your elements don't even
fit properly on your page.

(LAUGHS)
Yeah, it's...

You have set yourself a huge task
with 12 elements.

I'll do my best.

Can we get some ice-cream?
Yeah.

Here's Auntie Poh!
Hello, my little vultures.

(LAUGHTER)
Welcome!

Thank you so much.
Thank you.

Spoons.

Don't say I don't look after you!

Oh, we would never say that!
Wow!

Thank you, Poh.
(LAUGHTER)

Mm!

I love a little bit of...
It's so good.

SNEZ: Is that honeycomb, Callum?

CALLUM: Yeah, that's the honeycomb.
Callum, what are you making?

Ahem! This could take a while.

Uh, choux pastry,

a salted almond mousseline
Grand Marnier and citrus gel,

dark chocolate almond disc,
honeycomb, creme fraiche pearls,

liquid nitrogen mandarins,
freeze-dried mandarins,

some toasted almonds,
fresh mandarins.

And then I'm going
to use some mandarin branches

to make a dry ice thing, so...

SNEZ: 12 elements! Callum!

Poh and Sophia are right.

I'm putting a lot of pressure
on myself making these 12 elements.

I have no idea
if two hours is enough time or not,

but I just have to be
like Usain Bolt

and just smash it out.

Wowee, Callum, this is impressive.

I'm going to give it my all
to try and win this immunity.

Bravo, Callum.

SNEZ: How are you going, Alana?
Good, good, good.

Getting there.

Beau, what's bubbling away?

BEAU: Uh, honeycomb.

Andre's smoked the base
for his ice-cream.

OK.

SAMIRA: How's the tart base going?

THEO: Yeah, good.
That's good.

DEPINDER: Oh. Oh, hey.
ANDY: Hey.

Don't mind me.
No, you're alright.

Good work, Deps.

POH: Depinder!
Hey, guys.

What's our
matcha white chocolate girl doing?

Um, so I'm making
a layered cake, Poh and Sofia...

Yeah? What type of cake?
Like, what batter is that?

So this is a matcha cake.
Yeah.

I'm so excited, personally,

because I really wanted
someone to do a whole cake.

So what have you set up for yourself
that really proves

that you've created a pressure test
for yourself?

OK, so I think, structurally,
a cake is a little bit tricky.

Um, so I'm trying to do
three to four layers of the cake.

So getting the layers right
is going to be the tricky part,

which is going to happen
in the last 30 minutes.
Mm-hm.

When you've made cakes
like this in the past,

how long do you usually spend
doing them?

I'm not in a rush ever, really.
Yeah.

So I bake one night and then
the next day I put it together.

Yeah, because you've had overnight
for it to cool.
Yeah.

That's the bit with the timing,
I think.
Yes, yes, um...

It's so much harder
than people think.

We really would love
to see it look beautiful.

Yes. I'm going to try so hard.
I'm going to be pushing.

You have so much to do
and not much time on your hands.

Thank you.
Good luck.
Thanks, guys.

It's very ambitious for me to try
and do a layered cake in two hours.

It's a big risk. And Poh,
she's the cake queen in my eyes,

so it's quite intimidating
making a cake for Poh.

LAURA: How's it going, Depinder?
Yeah, good.

Just want to get this cake in.

But I haven't had the chance
to cook for an immunity

on this season so far,
so this is my chance.

I'm going to go for it.

SNEZ: Looks beautiful, Depinder.

Allez, allez, guys!
45 minutes to go.

Please, come on, let's go!
(CHEERING)

Go, team!
Go, guys!

ANDRE: Whisky, whisky, whisky.

DECLAN: Let's go, Beau! Whoo!

BEAU: I got the honeycomb

and Australian honey
ice-cream flavour.

LAURA: Come on, Beau.

So I'm going to make
a chocolate cannoli ice-cream cone.

And then I'll have some honey
and eucalyptus ice-cream in there.

Some honeycomb on top.

Nice!
Go, go, go, Beau! Yes!

That looks beautiful, Theo.

I scored white chocolate
and raspberry.

So, making a white chocolate custard
and raspberry tart.

They're expecting perfection
from this tart.
Mm-hm.

Theo, do you mind?
Yeah, sure, mate. Go for it.

The colour, the combination,
the smell...

Oh!

I would love to be
in your position.

(LAUGHS)

Just because of those two flavours.
Yeah, yeah!

ANDRE: Whisky.

(CHUCKLES)

That laugh has many meanings,
I've come to understand.
Yeah.

I've just taken a peated whisky
and put it into a caramel.

Yum.
And it's really whisky-forward.

And that's how I want the dessert.
Right.

No weird, nuanced...

Nah, nah, you've gone for flavour.
Yes.

Cookies and cream.
What's cracking?

You've got a smoked ice-cream
in here.

Yeah.
Vanilla and amaretti biscuit.

It's going to be slammed
in between a zeppole,

and it's going to be boozy as,
and oozing with flavour.

Oh, yes.
OK?

Yeah.
OK?

You have a real knack of making
dishes look beautiful and precise.

This needs to be that.

100%. And I agree with you.

Come on!
(LAUGHS)

LAURA: We're expecting big things
from you today, Alana.

Yum.
Big things.
We'll see.

My cremeux and ice-cream is all set,
so I'm happy with that.

Making my little
pulled chocolate shards here.

I need to caramelise
a little bit of this sugar,

and then pop a little bit
of melted chocolate into it.

Beautiful, Alana.

I love plating up desserts that are
a little bit more abstract.

The chocolate shards
are really there to be,

one, this really lovely
chocolate sort of sugary crunch,

but they're also going
to be aesthetically creating

almost like this, like, hidey hole

for all the other elements
to sit under.

So basically you'll have all of
the beautiful different elements

sort of hidden
underneath these shards.

And so as you kind of open them up,

you'll see that
there's these chocolate rocks

and there's the cremeux
and the ice-cream

and everything in there as well.

Love a bit of chocolate.
Alana's doing well.

My mind is still ticking over,
thinking what Poh said.

You know,
what's the little bit of Alana

that I can bring to this?

Saucepan...

Nothing springs to mind,

but I know
for me to get over the line

in this immunity challenge,

I need to think
of something very soon.

SNEZ: Let's go, Alana.

(TAP! TAP!)

CALLUM: There we go.
That's one way to cut it up.

SNEZ: That is beautiful.

Ice-cream's almost churned.

Choux is about to come out.
I've got my honeycomb here.

Oh, look at that.

I've got my almonds toasted off
in the praline.

Creme pat's done.
Whipped butter's working.

I've charred some mandarins.

I'm going to go start
liquid nitrogening them.

I'm using the liquid nitrogen here

to make a couple
of different elements.

I've charred some mandarin segments.

I'm going to smash them up

so you get these tiny little bits
of bittersweetness,

and I'm going to make
some creme fraiche pebbles as well.

So I've just whisked creme fraiche

in with that citrus liqueur.

For my cafe grande dessert,

every single element going on
the plate today is going

to add little complexities

to the overall mouthfeel
and flavour profile,

and it also means that
when you go back

from one spoon to the next,

you get quite a different experience
as well.

ANDY: Callum.
Hello, mate.

How are you?
Yeah, good. How are you travelling?

How many of the 65 elements
have you got done on this dish?

Uh... Oh, about seven, I think.

Seven?
'Cause you're doing 12 elements.

Yeah, I guess it was, um...

Because I've got
four different flavours

that make up my ice-cream...
Yeah.

..I feel like I, you know,
inevitably have to do

at least one thing
with each flavour, right?

Because it has to be
more interesting

than just the ice-cream by itself.

So what you're saying is -

if you don't
get these 12 elements done,

then the dish won't work.

It won't be as good.

It won't be as good.

Well, mate, we need it to be
as good as it can get.

Like, nothing is more valuable
than immunity right now.

Oh, mate,
I definitely want to win.

Well, bring us 12 elements.
Thanks, bud.

I am starting to feel
pretty nervous.

I've got elements
that I haven't started yet.

I need to really motor at this time.

Wow, wow, wow is what we want!
30 minutes to go!

(CHEERING AND APPLAUSE)

SNEZ: Guys, come on.
Woo!

Get it together! Woo!

Hey, Audra.
Hi, Audra.

Hello, ladies.

You've got caramel, honey
and macadamia.

Yeah.

Seeing sort of tropical flavours
here. Very Malaysian.

Yeah.
Tell us what you're making.

These little filo pastry fingers.
Oh, beautiful.

And I'm going to pipe them
with a coconut creme pat

with toasted macadamia
on the inside.

And then I've got

a coconut gula melaka ice-cream
as well.

OK. Yep.
Wait, there's no honey.

The honey will be in the drizzle.

I'm worried about that,

because the honey seems like
it's going to be overpowered

by the gula melaka.

OK.

'Cause gula melaka is so strong.

So, am I missing the brief?
It's...? Are we...?

You could be. Yeah.

Audra!
Hey.

Plain and simple question for you.
Yes.

Where's the honey?

(GRUNTS)

Think about caramel, honey,
macadamia,

and try to bring your dish together

with those three flavours in mind.
Yep.

There's still cogs turning.
I know. Always.

You'll be alright.
Thanks, mate.

What the judges have said
is really weighing on my mind.

So I've got to pivot.

(SIGHS) Where is the honey?

SNEZ: Depinder, love your cake.

DEPINDER: My cakes are
out of the oven.

They are looking beautiful.

I've got that beautiful green
matcha colour

coming through the cake

and I just need
to get this cooling ASAP.

Normally I would cool my sponge
overnight,

so I'm just praying

to all the MasterChef lords
right now

that I have enough time

for the sponge
to actually cool down,

because it can't be warm
when I'm constructing it,

because I don't want to lose
the integrity of my sponge cake.

SNEZ: Oh, that looks so nice,
Depinder! Gorgeous.

Well, would you look at this?

Seven different cooks

and seven completely different dishes

that we are going to get
in the tasting room.

I am looking at Alana,

and I'm wondering
how she's going to balance

the hazelnut and the chocolate.

Two very dominant flavours.
They definitely go hand in hand,

but they're strong.
Yeah.

SNEZ: Lots of chocky work, eh?

Chocolate. Chocolate. Chocolate.

How is she going to add some things

to be able to give us
a bit of relief

from those two very strong flavours?
Yep.

Audra - she's got
caramel, honey, macadamia

as her ice-cream flavour
inspiration.

And after visiting her,
I was still thinking,

"Where's the honey in this?"
Yeah.

I like my gula melaka ice-cream.
It's so good.

I need to honey it up a bit, though.

So she is editing.
OK.

Yeah, she's now gone,
"I need to reinforce the honey."

Yep.

LAURA: Lovely, Callum.
Beautiful. Beautiful.

So Callum has really taken
this pressure test concept

and he's running with it.

He has got 12 elements.

So nitro to lion's mane...
Yeah.

..it's, like, wild.
It's all happening.

I love that he's setting himself
that standard.

Like, that is what this is about.
We love it.

But I guess the question is -
is he going to manage?

And even though
we've given him two hours,

it still seems like it's going to
come down to the wire with this one.

Yeah.

I'm double dipping.
Yeah. That's fine.

Oh, my God, that's so creamy.
It is.

This is your recipe.
Make it your best.

15 minutes to go.
(APPLAUSE)

Let's go.
Come on!

How'd the sponges end up?

Good, good.
Oh, nice.

You got this, Theo!

THEO: So I have my tart in the oven.

I'm making my raspberry gel

that's going to go on top
and inside the raspberry.

It's going to be all over
the whole tart,

so it's going to be
quite a lot of work in the end.

I'm feeling it a little bit
and I really want immunity,

so, yeah, there's a little bit
of pressure here,

but fingers crossed.

SNEZ: You're flying, Beau.

BEAU: To make the cone-shaped cannoli

I've got these
little steel cannoli moulds.

Oh, yeah, baby.

It does smell lovely,
I've got to say that.

It does, does it?
Yeah.

The chocolate?
Well, for me, yeah. For sure.

Yeah.

LAURA: Come on, Andre.

ANDRE: The zeppole
are coming along nicely.

I need to cool them down.

I'm actually pretty proud
of my ice-cream.

It's smoky,

the Amaretti biscuits
are crushed all through there,

so that's the cookies.

Nice.

I've got my ice-cream
ready to go in my piping bag,

and now it's time to pipe it
into the zeppole.

I hope that it holds together.

Caramel. Caramel.

And then I need to concentrate
on plating it really nicely,

because it is
a pressure test dessert.

Depinder! How's the cake section?

I just need to start assembling.

We all want to, like, lift the lid
and we see

this beautifully-presented cake
with multiple layers.

That's your moment.
OK.

That's how you win immunity,
when we get wowed.

Oh, no pressure.

It's time to assemble my cake.

And I think that's my pressure point
for today.

It honestly comes down
to this moment.

I just hope that
I've cooled the sponges down enough

for them to hold the structure
of the cake.

I started by placing
one matcha sponge on the base.

I go on top with the berry jam.

Good colours.
Thanks, Chef.

I can see you want to smash it.

I really do.
Again.

The next thing is

the white chocolate whipped ganache.

And then the matcha
Swiss meringue buttercream.

It's so important to make sure
each of those layers are uniform.

Layers have to be evenly filled,
evenly placed,

because when you cut through that,

you want to see
those beautiful uniform layers

with the fillings.

I've just done my fourth layer
of the cake

and I feel like
I've exceeded my own expectations.

So to encase my cake,

I'm piping the matcha Swiss meringue
buttercream on the outside,

which is really crucial

to hold the shape of the cake
together.

Beautiful, Depinder.

I've never decorated a cake
so frantically in my life before.

I just want to make sure it's got
that beautiful, smooth exterior.

So when the judges see it,

I want them to be wowed.

Give yourself the best chance
at this, yes.

Yeah.
You got it, girl.

Right, there's 10 minutes to go,
everybody.

(CHEERING AND APPLAUSE)

Come on.

We are going to leave you
to finish the cook.

The kitchen is yours.

Remember, we want to be wowed.
Good luck.

SNEZ: Come on, Audra!

I need to physically inject honey
into this dish.

So now I'm going to be making
a honey creme pat.

So it'll be honey

with toasted macadamias
folded through it.

LAURA: You're back on track?

Eh, I think so.

So, honey now is a big tick.

Totally hit the brief today.

Let's go, guys. Five minutes to go.

Go, guys!
Come on, guys.

And boom!

I've got this huge adrenaline rush
happening.

I need to start plating up.

The first thing on my plate
is my chocolate cremeux ring.

That's going to sort of house
the blackberries

and the ice-cream on top of that.

SNEZ: Let's go, Alana.

And my mind is still ticking over
thinking what Poh said.

You know, what's the little bit
of Alana that I can bring to this?

A last-minute idea
pops into my head,

and I think tarragon
is going to be amazing on this dish.

I'm making a little tarragon oil
to go with the blackberries,

just to add
a really nice little freshness

to the hazelnut and chocolate.

Poh asked for it,

so I'm going to go out on a limb

and hope that this tarragon flavour
is what she's looking for.

LAURA: You got this, Cal!
Thanks, Lozzy.

DECLAN: You got this, Cal.
Come on.

All my elements are done.

You're joking, Callum?!

Yeah.
Good job, Callum.

Good job. Yeah!

So...I got all my elements done,

um, which...I'm pretty proud of
myself, to be honest.

I've been pretty much multi-tasking
the entirety of that two hours.

It's time to plate up.

And the first thing I'm doing

is getting
that choux bun onto the plate

and stuffing it
with that salted almond mousseline.

This dessert needs
to obviously be delicious today

and really interesting to eat,

but I think visually it does have to
have a real wow appeal as well.

Because every pressure test

that has been set so far
in the competition,

when revealed from that cloche,

there's that, like, "Whoa,
what the heck is that?" moment.

And that's really
what I'm trying to create today.

On top of that is going to go

that coffee and lion's mane mushroom
ice-cream.

And then around the outside
of the plate

it's all those crispy, crunchy
kind of textural elements.

Oh, wow!

And finally, I'm going to use
some mandarin leaves and dry ice

to pour like a coffee
and liqueur syrup over the top,

so you kind of get that scent
of the cafe grande ice-cream

as you're eating the dessert.

Come on, guys.

ALL: Ten, nine, eight,

seven, six, five,

four, three, two,

one.

(CHEERING AND APPLAUSE)

Nice. Nice!

Oh, my God.
THEO: Good job, mate.

CALLUM: So visually,

this dessert looks
pressure test worthy,

but I didn't have enough time

to balance everything
and taste it all together.

I just hope
I've got that balance right,

because when you have

a bunch of different components
on the plate,

it doesn't matter
if they all taste good individually.

It's about how it all comes together
in the end dish.

Go get 'em.
DEPINDER: Thanks, guys.

Walking up my matcha cake
to the judges, I'm so nervous.

I think it's
a pressure test worthy cake,

but presenting it
to someone like Poh,

it's definitely intimidating.

Poh has set that bar so high
in this kitchen.

I just hope I've matched that today.

Hi, guys.
Hello!

Depinder!

That's a very high cloche!
It's a very high cloche!

It is.

You look happy. That's a good sign.

Yeah.
Your ice-cream flavour was

matcha green tea
and white chocolate.

Yeah.

Is what's under there
going to wow us

like a pressure test dish?

I hope so. I really do. Yeah.

Do you want to unveil?

So today I've made my...

(ALL GASP)

Oh-ho-ho-ho-ho-ho!

..matcha white chocolate cake
with berries.

POH: Oh, wowzers!

SOFIA: Oh, that is gorgeous.
I'm so impressed.

That looks stunning. Like...
Thank you.

..French patisserie window worthy.

Totally.
JEAN-CHRISTOPHE: In two hours.

What do you think, Jean-Christophe?
Unbelievable.

Thank you.

I can't wait to see
the middle of it.

Mmm!

Well, you've definitely wowed us
with the looks, Depinder.

We're going to see
if you wow us with the taste.

Thanks, Depinder.
Thank you, guys.

Thank you.
Thanks, Depinder.

Thank you.

What do you think, guys?

It is pretty snazzy.
Mmm.

I'd be thrilled if somebody
ordered me that for my birthday.

100%.

It's like a chef hat.
Yeah.

Should I cut into it?

Please!
I can't wait to see the layers.

Oh, it feels good.

If it tastes the way it looks,
it's going to be sublime.

Oh-ho-yo...

Oooh.

It's got good structure.
Ohhhh! (LAUGHS)

Oh, yeah.

Oh, my gosh.
Beautiful colours.

That's got matcha
written all over it.

Alright.

You can have that, Sofia.

(LAUGHS) I thought that...

Oh!

Oh, I'm so impressed.

It's everything
she said she'd deliver.

The sponge is so light and fluffy,
and it's got just enough matcha,

'cause matcha can definitely
tip into bitterness.

She's really skirted
on that edge really well.

The berry was a great choice
as a foil.

I love that
there's that little hint of acidity.

The jam was a great idea.

And then the texture of the sponge
and the ganache

just goes so seamlessly together.

I love every element.

It's very inhalable.

JEAN-CHRISTOPHE:
The jam is not too sweet.

And I like the sharpness
of the grated berries on the top.

It's beautifully done.

ANDY: I loved the differences

between that Swiss meringue

and buttercream matcha number
on the outside

that she's kind of used as grout
to kind of fill in the bricks

and give it a bit more structure,

and then the contrast

with that light white chocolate
whipped ganache is so lovely.

Everyone cannot underestimate
how hard this is to do in two hours.

No.
Two hours.

Yeah.
Like, it's insane.

I...I'm so happy for her.

I think she's really starting
to just be comfortable

in her own skin in this kitchen.

And with dishes like this,
she's a force.

Absolute force.

Andy,
you don't even usually like matcha.

Nah. Or cake.

(LAUGHS)

Not MATCHA left.
Nah.

Hardly any.

Good luck, Alana.
Good luck, Alana.

I've definitely been bringing

unusual and interesting
flavour combinations

and Poh's expecting that of me
today.

The judges are going to taste
chocolate and roasted hazelnut

first and foremost,

but then these little pops
of tarragon,

that unexpected.

I really hope it just lifts it
to a pressure test worthy dish.

Hello!
Hi!

JEAN-CHRISTOPHE: Alana.

Alana.
Yes.

Roasted hazelnut and chocolate
ice-cream.

Mm-hm.

Are you excited to show us
how it looks?

I am, yeah.

Do you want to show us
what's under the cloche?

This is my...

Oh!
Ohhhh!

..chocolate, hazelnut
and blackberries.

Beautiful.

It's very mysterious.

We can't wait to dive in, Alana.

We'll taste now. Thank you.
Thanks, Alana.

Thanks, Alana.
Oh!

It's like the autumn.
Autumn?

And the leaves are coming down
from the trees.

I love the look of this.

Wow. These are so thin.
Oh, lo, lo, lo!

I love the flavour
of her hazelnut ice-cream.

I can taste the nuttiness
and that caramel,

particularly with that tarragon oil.

Just that
tarragon chocolate combination,

that's the bit for me
that is a pinch of Alana

that takes
the hazelnut chocolate combination

into something that is her.

I love that hit of anise
from the tarragon oil.

And then just the sharpness
of the raspberries

really gives the whole dish respite.

Those flavours are incredible.

It's like a pressure test dish.

While the look could be refined,

she's done those shards perfectly.

They just shatter in your mouth
so beautifully.

I love those.

What she's delivered

is a lot of different flavours
and textures,

and you've got
obviously the sweetness,

you've got the bitterness,
the real bitterness of the cocoa,

the chocolate.

You've got the little
bits of hazelnut

which have been roasted properly,

and then we end up with
the blackberries just in the middle.

C'est parfait.

Brilliant. Merci beaucoup.
I want more dishes like this.

Good luck.
AUDRA: Grazie.

I love the look of the dish.

I think I've also nailed
the honey element,

at least I hope I have!

And now I really hope
that it's pressure test worthy

and the judges love it.

ANNOUNCER: In the mood to cook?

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and try these delicious

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Hey, Audra.
Hello.

Audra.
Audra.

Judges. How are we?

Audra.
Hi, Audra.

How did you go?

Yeah, I think I'm pretty glad
with what I did.

How'd you go with the honey?
Oh!

Did you get it in there?

I did. I did.

I have this problem
of missing the briefs a lot.

Maybe I just...I just kind of
rock to my own tune half the time.

I've got a different music in here
than everybody else.

Well, we can't wait to try it.

This is my...

(GASPS)
Ooh!

..gula melaka filo fingers.
OK.

So we've got
gula melaka coconut ice-cream

with toasted macadamia through it.

We've got a honey creme pat
on the inside of filo,

some crispy macadamia and coconut.

And this is
a salted honey coconut caramel.

Does that get poured on?
Shall I get it on?

Yeah!
Alright.

Alright, ready?

JEAN-CHRISTOPHE:
Oh, look at that presentation.

Wow, wow, wow!
Thanks so much, Audra.

Alright. Enjoy.
Thanks, Audra.

Thank you.

JEAN-CHRISTOPHE: Thank you so much.
(WHISTLES)

What a presentation.

I mean, it should taste good, right?
POH: Yeah.

Thank you.

Show me the honey!

I think where Audra's
really succeeded here

is in terms of textures.

She's got that light, crispy filo.

Her creme pat is really luscious.

Love the texture of her ice-cream

and also the consistency
of her caramel.

However, I'm not getting honey.

No.

That could be because
the gula melaka ice-cream

is so intense.

Anything it touches just tastes
instantly like the ice-cream itself.

It's interesting because
I liked the elements separately.

I just thought, like,
everything together was so sweet.

(EXHALES SHARPLY)
It's just too much.

I just...I'm just finding it really
a very overwhelming dish to eat.

Theo!
Theo!

This is my...

Ooh!

..white chocolate
and raspberry tart.

Very pretty.

I set my own pressure test,

and I really set the pressure
in the end,

um, which is quite funny.

You get the raspberries,
10 out of 10.

You've got
that lovely vibrant raspberry gel,

which is absolutely perfect.

The edges are done well.

But is the dish worthy
of a pressure test?

I'm just not sure.

Yeah, couldn't agree more.

Here he is.

Hey, Andre.
Hello.

This is my...

..smoked ice-cream zeppole sandwich.

You said you weren't going to really
wow us on these crazy techniques.

You were going to wow us
with flavour.

Yeah.
Do you reckon you've done that?

Yeah, I think so.

Ooh!

The ice-cream
appears to be a anglaise.

Yeah, yeah.

There's too much whisky
in the ice-cream.

I think this is such a clever riff
on cookies and cream.

It's wildly different
from the ice-cream itself,

but I love that he's made
his own amaretti

in place of the cookies.

And then the cream element
is in the smoked ice-cream.

The execution has just been
a little, um, clumsy.

Hey, Beau.
G'day.

Wow!
Chocolate cannoli ice-cream cones.

What I've enjoyed the most is
the combination of the flavours

with the chocolate
and the eucalyptus.

It brings that bitterness
to the sweetness of the honey.

And really,
that ice-cream is fantastic.

But is this pressure test worthy?

Visually, I am not impressed.

CALLUM: I feel really proud
to be honest,

because I've pushed myself harder
today than any challenge so far

in this competition.

Go get 'em, Call.
Good luck.

I set myself
a pretty high bar today.

I think it's pressure test worthy.

There's a lot of technique and
interesting things going on here,

like lion's mane mushroom
ice-cream,

and I managed to get it all done.

And I'm really happy
with the dessert.

But because it was such a push
to get all these elements

onto the plate today,
I haven't had that time

to taste every single element
with every single other element.

So, yeah, just hope I've got
that balance right.

Callum!
Callum.

Callum, you really set yourself
a monster pressure test.

How do you feel?

I didn't want to set myself
a low bar.

Yeah.
So that...

Yeah, ideally in the top two today.

Did you tick off all 12 elements?

Yes, everything.
Wow!

When you lift the cloche,
how do you want us to feel?

Uh, well, hopefully you feel
intrigued

by discovering
all the little bits and bobs,

all the little textural elements
in there.

Yeah.
But also

just from the waft of that coffee
and kind of mandarin leaf

that's going to come out, hopefully

it's a feast for the senses,
you might say.

Mmm!

Alright.
Alright.

This is my...

SOFIA: Oh, get out!

(JUDGES LAUGH EXCITEDLY)

This is my...

SOFIA: Oh, get out!

(JUDGES CHUCKLE EXCITEDLY)
..cafe grande.

ANDY: You are kidding?

POH: I don't even know what to say.
I'm speechless.

It looks like a dish that you would

normally have to cook from a recipe
in this kitchen.

Yeah, it really looks like
a pressure test dish.

Yeah.

SOFIA: Callum, so impressive.

I think you ticked the box massively
on it looking spectacular.

We're gonna taste now. Thank you.

Thank you. Appreciate it.
Thanks, Callum.

I really applaud Callum
for his tenacity.

He set out to do 12 elements.

He completed all of them,
which I think is incredible.

And he set out with
quite an ambitious flavour profile.

He'd hit all those notes
that were on the packaging.

The citrus, the coffee,

the almond and the chocolate.

And he's really put
his own spin on it.

And all these
really interesting nuances,

like the lion's mane
in the ice-cream,

and just the layers of flavour

that he's been able to achieve...
Yeah, super complex.

..there are so many details.

Every mouthful is a little bit
different in a good way.

You're discovering
something different.

ANDY: I love that combination between

that really kind of
shroom-y ice-cream,

dark chocolate, almond and mandarin.

That for me, like, those four
working together is heaven.

JEAN-CHRISTOPHE: Technically
it's remarkable, it is fabulous,

there is no doubt.

Each element in terms of textures
is done impeccably.

The freeze cream is just superb.

And I have to say,

incorporating mushroom,
which is very earthy,

with the ice-cream,
I'm very happy with it.

And I'm quite happy
to discovering something very new.

Mixing the whole lot together,

I think this is
an amazing, stunning dish.

Two of you really nailed that cook.

The first brought us a masterpiece.

Or should I say, matcha-piece?

Depinder!

Oh, wow.

Oh, fantastic. Wow. Far out.

Wow.

Depinder, that cake,
it was flawless.

Structure, flavours, execution

10 out of 10 out of 10.

The second,

they served up something unexpected,

but unbelievably delicious.

So much work went into it.

It was flavour on flavour...

..across all 12 elements, Callum!

(WHOOPING AND APPLAUSE)

Depinder, Callum, congratulations.

(MOUTHS SILENTLY)

Come Sunday,
you'll be safe on the gantry.

Everyone else, not to worry.

There's another chance
to secure immunity tomorrow.

See ya!

(CHEERING, ANIMATED CHATTER)

ANNOUNCER: Tomorrow night...

It's our very first dough fest!

(CHEERING)

A brand-new challenge...

WOMAN: It's chaos!

..puts the dough on show.

There is so much you can do
with dough.

Ooh!
Oh, wow.

That looks amazing!

Oh, my God! Dough fest. How good?

And it's a massive dose

of deliciousness.

JEAN-CHRISTOPHE: This bread

is just perfect.

POH: It is so soft and pillowy.

That is so good!

So good!

Captions by Red Bee Media