All language subtitles for Masterchef.Au.S17E29.1080p.WEB-DL.AAC2.0.H.264-WH

DECLAN: It's a happy day.

White apron.
White! White apron.

Another week
in the MasterChef kitchen.

Get me in there. I'm super keen.

We're coming up
to the halfway point,

and I'm absolutely loving
being back here in this competition,

and I finally think
I'm finding my feet here.

Welcome.
Thanks, guys.

Welcome, guys.

Welcome. Good morning.

ANDY: Oh!

Head to your benches!

LAURA: Where are we going, Benny?

Let's get the front, Benny, two.
Yeah, let's do it.
The two at the front, OK!

(LAUGHTER)

Race!

Let's do this.

Whoo!

Hello, everyone.

CONTESTANTS: Hello!
I'm so excited!

This week is all about something
very near and dear to my heart.

Welcome to Sweet Week!

(CHEERING)

Oh, I love it.

Sweet Week!
One whole week of sweets?

Oh, my God!

This will be fun.
I know.

CALLUM: I've always had
a really big sweet tooth.

I just think
there's this amazing creativity
you can have with desserts.

So I think it's gonna be
a really exciting week.

OK, gang, you ready to see

what today's mystery box
is all about?

Yep.
Yep.

Oh, no.
What is it?

Oh, no.

Go on, then!
You can lift your lids...

..now!

(CONTESTANTS EXCLAIM)

Holy shit!

Oh, my God!

No!
Oh! Oh, my God!

What is it?

Oh, my God!

What?!

What is this?

It's all that's kind of
gooey, gummy, goldeny lava thing.

Oh, my God. Is it edible?

What is it?

It's gooey.

DECLAN: It just reminds me of,
you know, a bit of plaster,

making a mess on the job site,

mixing up the setting mix.

I love it.

We've lost Declan, honestly.

He's no longer with us.

CALLUM: I'm looking around
at everyone's piles of goo,

and Declan is scooping it up
and playing with it.

Theo's trying
to make sourdough bread out of it.

He's folding it
and working the dough.

And mine is, like, so sticky and wet
and it's spilling everywhere.

Oh, what a mess.

I just have the urge to clean it up.

Well, it is a day
OOZING with potential.

We want you to create a sweet dish
inspired by what's in those boxes.

We're looking for gooey, oozy.

Think texture, mouthfeel, visuals...

..and, most importantly,

make sure it tastes incredible.

And if you cook one of
the top four dishes,

you'll be cooking
in tomorrow's pressure test,

where someone wins immunity!

(CHEERING)

Let's do it.

We're giving you 75 minutes.

The pantry and the garden
are at your fingertips.

And you can make
absolutely anything you like,

so long as it's sweet,
sticky and sensational.

I can't believe
I'm about to say this, but...

..make us go gaga over your goo!

Your time starts now!

JEAN-CHRISTOPHE: Allez! Good luck.

Where do I start? (SQUEALS)

BEN: Come on, Laura,
get that door open.

DECLAN: Oh, thanks, Lozzie!
(LAURA SQUEALS)

What a lady!
(LAUGHTER)

Oh, so much stuff.

Goo is not usually at the top
of the ingredient list

when it comes to making a dish
for me.

And then, of course,
it needs to taste good.

So doing both those things
is not going to be easy.

Vanilla, vanilla. Powder. No, paste.

When I think of making desserts
at home, they are very simple,

they're light.

Sticky and gooey?

Not so much.

POH: Look at Andre, look at Andre.
He's like,

"What do I do? What do I do?
What do I do?!"

And, of course,
he brings out a potato.

Oh, my God, he really is.

Of course he pulls out a potato.

Desserts are definitely not
in my wheelhouse.

But I have a few dishes
in my top pocket.

I'm on brand here.

I'm turning
a savoury gnocchi dish

into a dessert gnocchi dish.

The sweet gnocchi dish
is a foundation of northern Italy

and, growing up,
my nonna would make

a beautiful, sweet gnocchi,

where she would fill it with
all sorts of jam and prunes

and then fry it in cinnamon sugar.

So we were brought up
with eating gnocchi for main,

using the leftover,

and gnocchi for dessert.

It's going to have cinnamony butter
as a sauce,

and then, on top of that,
an amaro caramel.

And it will just ooze
to make the sauce of the gnocchi.

For my amaro caramel,

it needs to be, of course,
a beautiful consistency,

so when you scoop the gnocchi,

you're going to get
a lot of goo in it.

I've got to sell this dish
to the judges.

That might be the hard bit.

Might be another history lesson
in northern Italian cookery today.

SNEZ: Already melting! Argh!

That's... That's not ideal.

THEO: # Choccy, choccy, choccy

# I like choccy in my tummy

# And I feel like eating it. #

How fun is this? They can
just really go all out today.

I really want to feel that joy.
I mean, you saw them.
Yeah.

They were like kids
playing with the slime.

Yeah, yeah.

ANDY: Would love to feel
that memory, you know,

that they're pulling from

because, like, even just torching
a marshmallow

over the fire...
Yes.

..and seeing it, like,
stretch out of your mouth...
Yes!

..is like...
It's vivid in my memory.

I would do
a MasterChef-style s'more happily.

Yeah.
Whatever that means.
Mm!

That's up to them
with their creativity.

Making sweets is probably
the most direct way

of being creative
and also having fun.

So what I want today,

I want to be able to get
not just gooey,

but licking my spoon.

Mm, spoon-licking good.

The talent in this room right now
is so, so high,

I feel like everyone's just going to
have to raise the bar,

raise the bar, raise the bar...
Yeah, yeah, yeah. Absolutely.

..if you want to be talked about
at the end of the day.

GOO for gold!

Sorry. I'm not sorry.

I've worked as a pastry chef

in a few restaurants
back in Adelaide,

so there's been a lot of training.

I feel like
it's my little secret weapon.

I've definitely got a sweet tooth.

I'm the kind of gal that always
looks at the dessert menu

before the savoury menu
when you go out,

because
there's always room for sweets.

I love creating dishes
that are all about nostalgia,

so bringing something
that the judges are going to know,

they're going to know the flavours,

but then also getting
that goo involved in that dish

in some aspect
is going to make it really fun.

Um, so I'm gonna make a little take
on an affogato.

Um, I'm kind of taking inspiration

from what visually looks like
a Ferrero Rocher.

And I'm gonna have, like,

a gooey amaretto, chocolate,
caramely centre,

so once you dig into the dish,

you should just theoretically
have a nice pull

of that beautiful
chocolatey amaretto caramel.

The first thing I need to crack onto
is making my semifreddo.

The semifreddo goes into the moulds.

That goes straight into
the blast freezer,

and these need to sit in there

until they're
completely frozen through.

Probably a good 45 minutes.

Set it on goo,

make goo, make more goo.

This could be
the most incredible adult version

of a Ferrero Rocher
with a good amaretto kick,

but if it doesn't have
that ooze and gooey factor,

I'm not going to get
to the top four.

A mixer, bowl... Alright.

Up for grabs today is
the chance to cook for immunity,

and we're so close to the top 12.

Things are getting competitive,

so I need to give it everything
I've got.

A straight espresso, yeah?

Long black.

I thought you were getting coffees.
I was like, "What the hell?"

That'd be alright, wouldn't it?
Yeah, that would be great.

Just a little double espresso,
you know.

I don't have a sweet tooth,

but I've made tiramisu before.

I like it because,
when it's done properly,

it's not overly sweet.

And you get some bitterness
from the coffee and the chocolate.

To fulfil the brief, first thing
that springs to my mind is caramel.

It's going to be pretty classic,
with chocolate and coffee,

but I'm going to have
a nice gooey layer

of salted caramel in the middle.

So when the judges lift up
a big scoop of that tiramisu,

you'll see that caramel
kind of stretch away

and it'll kind of fall apart
and be gooey.

Yeah, I'm looking good for time.
I'll get it done.

AUDRA: Alright, let's do this.

Here's why desserts suck -
it's too many bowls.

Too many dishes.

THEO: WHISKY business.

(SQUEALS) Sweet Week! Yay!

The only thing
that comes to my mind

when I'm thinking of goo is caramel,

and, like,
caramel, caramel, caramel.

But then I remember
this little childhood treat.

It's a marshmallow
covered with chocolate,

and there's a biscuit on the bottom.

So when you bite into it,
it kind of stretches.

So the first thing
I'm getting started on

is my marshmallowy centre.

The way I'm going
to make the marshmallow

is I'm going to bake it slow
and for a long time,

so it doesn't crisp up,

and the centre
is still oozy and gooey.

And I'm also going to make
this extra raspberry jelly element

that's going to sit
in the centre of the marshmallow,

so when you tear it apart
the jelly will come out.

I'm pretty excited.

If I pull this off,
this is gonna be boom.

BEAU: I love a bit of goo.

DEPINDER:
Oh, I love a bit of goo, too.

(LAUGHS)

We need to shut it.
Shut up!

OK, guys, one hour to go!

Come on!
Good luck!

Let's go-ey!

Let's gooey! Let's go-ey.
Yeah!

What he said.

DECLAN: Alright.
Shit's getting serious today.

What are you doing?
What? I'm a sweaty man, Loz.

Why do you look like that?

I'm trying to be
a bit considerate here.

I love cooking desserts.

That's where my cooking stemmed

was, you know,
baking Betty Crocker cakes,

or, you know,
licking the back of the spoon.

(NASALLY)
I need precisely 265g of it.

Stop it, you're confusing
my measurements!

But so far in this competition,
I feel like I'm pigeonholed a bit.

Alright, so that's going in there.

You know, I'm the fish guy,
I'm the seafood guy.

So after I did
the desserts last week

in the team challenges
that saw success,

it was certainly
a little boost in confidence.

So I just really want
to push the boat out today

and showcase my skills in dessert.

Whoo!

I want to do something spectacular.

Declan.
Sweet Week - you digging it?

Yeah, I am.
Nice.

What are you gonna do?

Um, so I'm doing a croquembouche.

Um...
(GIGGLES)

Yeah!

Um, so I've got...
I'm putting my spin on it.

I'm going to pipe, um, like,
a thick marshmallow caramel sauce,

so they're gooey, stringy,

and then I'm going to stick
a couple of sticks out

and spin some sugar

and, like, put that around it.

So how many choux
are you going to make?

Um, I think I've got maybe
30 or something.

30?!
Yeah, three-zero.

Are you crazy, Declan!

Would you ever try to make
a croquembouche in 75 minutes?

Yes, but not in 75 minutes,
and no with a marshmallow inside.

No way. But you are very brave.

A croquembouche in 75 minutes,
no matter what it's filled with...

Yeah.
..it's a steep mountain to climb.

(GIGGLES)

Far out.

I've never made a croquembouche
and never done it in 75 minutes,

but, um, I really want
a shot at immunity.

Hopefully, it comes together.

A lot of equipment
on the bench today.

It's tricky to find anything.

I swear I had butter here.

When I think of goo,

certainly, caramel
is something that comes to mind,

but it's so easy
to make caramel too sweet,

and so I'm going to use parsnips
in three different ways

to offset that sweetness

and make sure
it's still a well-balanced dessert.

So I'm going to do
a chocolate cremeux,

wattleseed and parsnip ice-cream,

with a big old parsnip caramel
in the middle,

to sort of have
that same gooey moment

as what the judges just gave us
with the mystery box.

So there's going to be parsnips
in the caramel,

parsnips in the ice-cream,

and then some parsnip chips
on the dish as well.

Just doing a, you know,
a classic today,

I don't know if it's going
to be enough

to kind of get in that top four,

so I wanted to do something
a bit weird and quirky,

see if I can really
push the envelope today,

I guess the risk you take

when you cook
a quirky flavour combination

is there's no guarantee
the judges are going to like it.

So I need to be really careful
with making sure that

this unusual flavour combination
actually works

in terms of
the different flavour profiles

that bring it together.

Just need to give myself enough time
at the end

to be able to taste it all
and make sure I can balance it.

BEAU: Just under an hour to go
for my tiramisu.

Just a bit of dust and we're done.

I've got my finger biscuits
piped out,

and I'm putting them into the oven.

I'll risk it for the biscuit.

The next thing I need to do

is to get on
to making the mascarpone cream.

Hey, Beau.
Hello. How are we?

Good. What are you making
for day one of Sweet Week?

I'm making a tiramisu,

but I'm going to have
a nice, thick, gooey layer

of salted caramel in the middle.

Your challenge is going to be
all about that texture.

So we don't want a soggy tiramisu,
but we do want that gooey layer.

Give us gooey and not soggy, Beau.
Alright, will do.

Thank you.
Thank you.

AUDRA: I'm going to make
a chocolate yoghurt lolly cake.

There's Maltesers and caramel
in the middle.
Right.

So when you cut
the whole thing out,

the Maltesers and the caramel
kind of ooze out like a lava.

So when did you make this last?

Well, my kids... My kids are 21...

How old were they?
Four.

(LAUGHTER)
Wow.

Oh, my God, that's a long time ago.

I'm going to make an almond
and dark chocolate parfait.

Get a caramel inside.

It's going to be oozy
and a little bit mandariny,

and a mandarin sorbet on top.

JAMIE: So we're gonna have
a white chocolate cremeux -

I'm going to freeze into a mould -

and then the centre will be
a Pedro Ximenez butterscotch.

So when you cut it open,
you should get gooey cremeux,

but also really
super-gooey soft caramel.

Sounds like
a very adult dessert, actually.
It does.

Yeah, yeah, yeah.

Alana.
ALANA: Hello!
Alana.

Sweet Week. You'll be loving life.
Yes, I'm enjoying it.

We've got whole orange cake

with some yuzu caramel
in the middle

that, after it cooks, it's
still going to ooze all the way out.

Flavours are very good already,
so, yeah, good luck.

Thank you.

I didn't get oranges!

Why didn't I get oranges? Argh!

DECLAN: Alright, that's buzzing.

A little over 45 minutes to go.

Judges think I'm sabotaging myself
a little bit,

trying to do a croquembouche
in 75 minutes.

Oh!

But it's the white apron

and it's the beginning
of Sweet Week.

Like, I'm just going for it.

I'm just getting creative as we go.

My choux buns are cooking away
in the oven.

I'm working on my marshmallow,

but I need to get started
on spinning this sugar.

I'm going to get
a bit weird over here.

You can get as weird as you want.
And like... Yeah.

That's pretty standard.
Alright.

I have never spun sugar before...

Alright!

..but I understand
the process of it.

Come on. I really want this to work.

Oh, yes.

Wax on, wax off, baby.

That is such a genius technique!

I love that!

You're gonna catch flies
in that thing.

I am!
A proper caramel web.

I'm catching flies, not feelings.

I'm absolutely powering through
this challenge,

but there's a lot to do.

Oh! That...

Watch my spider's web!

I'm gonna keep this one
short and sweet.

45 minutes to go.

Where is the time going, man?
I do not know, hey.

ANDRE: 45 minutes to go
for my sweet gnocchi dish.

My ice-cream is frozen.

My amaro caramel
is glossy and delicious.

And now I need to put everything
into the gnocchi.

Alright. Let's do it.

This part of the cook
is very important

because I don't want
to over fry the gnocchi,

otherwise it goes too chewy.

I need to keep some lightness
in the middle

and just enough caramelisation
on the outside.

I'm enjoying this cook.

The sweet smells from the gnocchi,

the cinnamon butter and sugar,

and I hear Pavarotti singing.

(LAUGHS)

Sorry.

LAURA: Where does the time go
in this kitchen?

Pretty much got everything
on the go.

My Ferrero Rocher
crossed with an affogato.

The caramel's on the stove,

the crunchy crumbs are happening.

The trickiest part for me right now

is I've got my semifreddo
in the blast freezer

and my chocolate caramel centre.

I need to put that
into the semifreddo

and then reset those together.

It's kind of an impossible mission.

They're not completely frozen,
but I need them to work.

As I start to dip them
inside of the semifreddo mould,

I've noticed
that my semifreddo are soft as,

like, they are literally
mousse texture still.

It's melting everywhere.

So now my biggest concern

is my semifreddoes
need to be rock solid

before I can even think
about dipping them

and making it look like
a Ferrero Rocher.

Plan B? Nah!

There's no Plan B
in my kitchen ever.

There's definitely no Plan B today.

(LAUGHS)

If my semifreddo is not set,
I literally do not have a dish.

Oh, my Lord. Pray for us all.

You're gonna have to GOO for glory.

30 minutes to go.

LAURA: Oh, my Lord.

Half an hour to go?!

Nice, healthy chocolate
deep-fried ice-cream.

So far, I'm pretty happy
with my parsnip dish concept.

Yeah, ice-cream's looking good.
Tastes good.

I've got
my macadamia chocolate cremeaux

in the freezer.

I've got my parsnip caramel
cooling down as well.

Everything is going along
swimmingly.

It's time to make some
of my crispy, crunchy elements.

So playing with the deep fryer is...

I'm going to get some
of this parsnip I've got here left

and deep-fry a few little bits.

I want to have a very clear
ooey gooey moment for the judges

with plenty of that parsnip caramel.

But I'm going to top that
with parsnip chips

with a little kind
of vinegared saltbush,

so it's really
texturally interesting to eat.

I wouldn't recommend
putting a deep fryer

right next to an ice-cream machine,
but that's where I'm at today.

I'm really happy
with how this is coming up,

but I don't like working messy

and with
the five different appliances

going at once,

it's not doing any good for my OCD.

Can I say something?
Of course.

I think you are mad, but I love you.

OK. Thanks, JC.
No, I appreciate it, mate.

Thank you.

I'm making an oozy, oozy
peanut butter parfait

with a butterscotch sauce
and a chocolate mousse on top.

Today, I'm making eclairs.

So I'm going to have,
like, a chocolate creme pat.

I'm going to have
lots of caramel in the middle,

so when they do take a bite,
they will definitely get goo.

So I'm just making
a chocolate fondant

with a little caramel centre.

I'm also making a marshmallow

with a bit
of kind of whisky flavours

and an orange
white chocolate Chantilly.

If I can get it done in time.

SNEZ: Nice one, Deckie.
Cheers.

Good work, champ.

You're a champ.
You're a champ. Look at that.

Less than 20 minutes to go,

it's time to check on
my marshmallows

for my little childhood treat.

I really am hoping
for this perfect texture -

when you touch it,
it kind of springs back

and you know it's going to be
soft and gooey inside.

(MUTTERS)

Oh, my God,
I did not press that thing.

I changed the temperature,
but I didn't press the number,

so it was off completely.

(SIGHS)

Meringue is not good.

It's an absolute disaster.

There's no way
it's going to be done.

I can't believe what I've just done.

I haven't even turned the oven on.

I'm absolutely panicking now.

I don't know what I'm gonna do.

I stuffed it up big time.

Yeah? That's no good.
Yeah.

I need to change the dish
completely.

I need to think quick.
I need to think fast.

I need to have a dish for judges.

ANDY: Are you good, Snez?

Andy! When I change the temperature,
I never pressed the button.

The oven was off, so the meringue
is no way going to be cooked.

So what are you gonna do
in 15 minutes...14 minutes?

14 minutes, I'm going to make up
this quick little doughnut

that I'm going to stuff
with caramel.

So doughnuts, caramel,
pull apart, oozes out, happy days.

You are making doughnuts
with caramel?

Yeah.
In 14 minutes?

I can do it.

OK. Your time starts now.
Thank you.

Where's my scale?

Scale? Scale.

I quickly put on the oil
on the stove to heat up

'cause it needs to be super hot
before I can fry it.

I add the egg, flour, yoghurt,
sugar and start mixing.

I'm a mum.
This is what mums do - survive.

OK, I need some alcohol as well.

For my dish, not for me.

God.

ANDY: 13 minutes, Deckers.

Mate, I'm good.
Start filling, brother.

It's gonna happen.
It's gonna happen.

We're coming up to the end
of the cook,

and there's at least 40 choux buns
ready to be filled.

My marshmallow's looking shiny
and delicious,

ready to go in my piping bag.

Far out.

Come on.
Get in there, you dog.

These need to be executed perfectly,

because this is what's getting

that gooey, ooey element
inside of it.

That looks like hard work.

Oh, explosion.

I thought this would be
a lot easier than what it is.

I've got marshmallow
coming out the top.

I'm trying to jam it in there.

Go, go, go.

And it's just hit me.

I might not have enough time
to construct this tower.

Oh, God! (LAUGHS)

I've got a hell of a lot to do.

I'm going to start using
some of this marshmallow

to stick these profiteroles
together.

Come on! (GRUNTS)

It's a mess,
but I've promised a croquembouche,

and I'm going to deliver
a croquembouche today.

(LAURA GRUNTS)

BEN: How'd that go?
Wow, that was hard work.

All the elements
for my amaretto affogato dome -

pretty much coming together.

The coffee caramel sauce
is ready to go in its jug.

I've got my crumb mixture made.

The only thing I need to do now
is wait for my semifreddo to be set

before I can actually start
plating my dessert.

I have no control
over what's going to happen,

and it's just like,
please work, please work.

As I pop out that semifreddo,

I am just like...

She set.
Yeah?

Yeah. It's set, it's set, it's set.

Oh, thank gosh this has worked!

But I'm still not out of the weeds.

I just need to use my brain now.

I know I'm going to cut this down
to the last few seconds.

We love the pain.
We love the pain.

BEAU: I'm just gonna eat
a little bit

'cause I'll get a sugar rush.

I'm going really good
with my tiramisu.

I've got my mascarpone cream done.

Caramel's ticking away.

Finger biscuits are out.

It's time to plate this up
and get it exactly right.

So the first layer of biscuits

needs to fit
the entirety of that bowl.

You don't want any big holes
in there.

Here comes the goo.

I'm going to put down
the salted caramel next.

I want that to go on top
of the biscuit.

And I'm doing it on top
of the biscuits

because if I put
the cream down first,

the caramel might seep down
in through the cream.

The judges do not want
a soggy tiramisu,

and I don't like
a soggy tiramisu either.

Hey, baby!

JAMIE: Chaos for
the start of dessert week.

Listen up,
you have five minutes left.

Oh.

It is absolute chaos.

I'm making my last-minute doughnuts.

Let's try it.

I'm starting to pipe
the doughnut mixture into a hot oil.

I just need to fry it now.

Come on, Snezzi.

So I decided to do it
in this little ladle

so I can add hot caramel inside.

So when you open the doughnut,

the caramel oozes out.

Make them smaller.

My whole dish
relies on this gooey element.

Is it going to work? I don't know.

(SIGHS)

Can't wait for my sugar rush.

Two minutes to go.

Goodness me. Look at that.

I'm pretty much at the point
where I can start plating.

I start with
that chocolate macadamia cremeux

on the plate.

It's quite rich and earthy.

And fill the moat, so to speak,

with plenty of that
gooey parsnip caramel.

OK, cool.

I've then got lots
of little crispy, crunchy bits,

so vinegared saltbush,
crispy parsnip chips

to really kind of offset
that sweetness again.

Yeah. So far, so good.

Mm!

Kind of tasting everything
and making sure that

this unusual flavour combination
actually works.

Ice-cream's looking good.
Tastes good.

I think it's come together
really, really well.

I've pushed everything
to the extreme.

There's a lot of savoury flavours,
a lot of salt in this dessert.

So it's the kind of dessert

that the judges
are going to either love or hate.

ANDRE: Let's go.

I'm feeling really good
about my dish.

My amaro caramel looks beautiful.
Tastes right.

It's gooey.
I think it's hit the brief.

And the sweet smells
from the gnocchi,

the cinnamon, butter and sugar,

it takes me back to my childhood.

I'm done.

Dippy dip.

Less than a minute to go,
I grab a skewer.

I stick that into my semifreddo.

I dunk that as quickly as possible
into that chocolate mix.

Oh, my God. (SHRIEKS)

I feel like Usain Bolt,
but in chocolate-dipping world.

I'm loving my life right now.

DECLAN: Countdown's on
and it's coming to life.

I've constructed this tower.

I've torched
some of the marshmallow.

And I think I've hit that goo brief.

Yes!

I can't believe I've done it.

Yes!

30 seconds.
ANDY: Come on.

(SNEZ GROANS)

It is absolute chaos.

I'm still kind of getting
the doughnuts out of the oil.

I'm actually so flustered right now.

This is the most embarrassing thing
I've ever plated.

It's definitely not
what I wanted to plate,

but I'm gonna have a dish
that's edible.

(SIGHS)

Time's up in 10...

JUDGES: ..nine, eight,

seven, six, five,

four, three,

two, one.

(APPLAUSE)

SNEZ: Let's GOO!
DECLAN: Go!

Oh.
Ah!

Cuddles!

Oh, my God!

Oh, my goodness!

Well, we kicked off Sweet Week
with a really, really fun challenge.

Let's see how gooey you got.

Declan, you're up first.

I'm walking this up to the judges,

and the last thing I want
is it to fall over.

I might not be a structural engineer
with this croquembouche,

but this is the dish that I wanted
to present to the judges today.

And they can absolutely see

that I've pushed myself
out of my comfort zone.

Declan, what have you made?

Um, this my crooked croquembouche.

Yeah, it's a little bit skew-whiff.

That is actually wild
that you did that in 75 minutes.

That's just over an hour.

(BOTH LAUGH)

Yeah.
But the question is - is it gooey?

Declan, your Italian meringue
is actually beautiful and silken,

so well done on that.

And I loved
all those little burnished bits

where you torched it.

I thought it was actually
a super smart move

to stick that together
with the Italian meringue,

because that's where people
usually get their fingers burnt.

And for you to stick that together

and give us a little bit of that goo
was really, really smart.

Declan, this is
such an incredible achievement

for 75 minutes.

I love that you took inspiration
from that golden slime

first thing today,

and had that amazing kind of web,

and watching you just do
the whole thing was...

Yeah.
It was a lot of fun.

Declan, your choux are crispy.

They're lovely.

And introducing
a marshmallow-type meringue

I think
that was pretty smart of you.

It was fun. You're funny.

You've been sweating
like a little petit cochon.

But how you are, I love you.
Thank you.

ANDY: Thank you!
Thank you.

Thank you.

Thank you. Thank you.

Thank you. Thank you. (EXHALES)

Next dish, Laura.

Walking my dish up, I'm so, so happy

because it looks
absolutely incredible.

Ooh.

Oh, here we go
Oh, my gosh. It shimmers.

It's got
that little coffee caramel sauce.

It's got the gooey caramel
on the bottom.

I'm hoping I have given myself
the best possible chance

to be in that top four.

Laura, what do you make?

I've made an amaretto affogato.

So you've got
a almond praline semifreddo.

Inside, there's
a coffee caramel amaretto centre.

It's been dipped in chocolate.

There's a roasted wattleseed
salted chocolate,

feuilletine roasted almonds,

and then a coffee caramel sauce.

It's very inviting.

Laura, affogato is
one of my all-time faves.

Um, and this did not let me down.

Oh, yes! (LAUGHS)

The flavours are spectacular.

I love that bitter almond flavour
of the amaretto

with the really intense chocolate.

It was so gooey.

I absolutely loved it.

Uh, Laura, it's just layers
and layers of indulgence.

You would expect this affogato
to be quite rich, super condensed.

Actually, it's not.

It's precise,

you can detail the almonds,

the saltiness is just enough.

It's a well-accomplished dish.
Well done.

Laura, I'm a bit angry
because, coming into Sweet Week,

I was like,
"Just hold back a little bit.

"It's a long week,
lot of sugar, lot of kilos."

(CHUCKLING)
Like, "You don't want to blow out."

And I said, "Just don't...

"You don't need to eat all of it.

"You don't need to!"
(CHUCKLING)

And I just did it!
And it's the first day.

And that makes me angry.

Texturally, I loved it.

You got the goo factor.
It made me angry, but well done.

Yay! Thank you!
(CHEERING AND APPLAUSE)

Honestly, after the marathon
that was to make that bloody dome,

I am just like... (SIGHS)

I'm on cloud nine right now.

OK. Next, Sarah.

SARAH: Chocolate and caramel
fondant.

Sarah, the flavours
and the taste is lovely.

But we know you can do better.

And we know it's just a bad day
in the office. And that's it.

POH: Next up is Audra.

AUDRA: It's a chocolate
lolly monster. (CHUCKLES)

ANDY: I think that you made
the right decision

to go back to that childhood memory.
Yeah.

I would say you kind of went
a little bit too far.

I know.
But I see the potential in this.

JEAN-CHRISTOPHE: OK, Theo,
you're next.

THEO: A peanut butter parfait
and chocolate mousse.

I think you did a good job.

Yeah, the gooeyness is in the dish,

but your butterscotch parfait,
I think, is too rich.

You're up next, Callum.
Whoo-hoo!

CALLUM: I'm walking my dish
up to the judges,

and it's something
that I'm really proud of.

And I just hope that they like
this quirky flavour combination

as much as I do.

(JUDGES EXCLAIM WITH SURPRISE)

POH: Whoa!

It's a chocolate and macadamia
cremeux,

parsnip caramel,
crispy parsnips and saltbush,

and a wattleseed parsnip ice-cream.

So, there's a lot of caramel
in the room today,

so the question is

just whether the parsnip
makes yours better...or not.

(CHUCKLES) We'll see.

ANNOUNCER: Which fan favourite
will lift the MasterChef trophy?

Watch every mouth-watering episode
on 10Play.

For me, it looks like
a little lagoon of caramel.

Oh, I like that!

It's kind of like chip and dip.

Yeah.

Well, that's the gooiest caramel
we've got yet.

Callum, you are
the Mayor of Goo Town, mate.

That hit everything
on another level.

Immediately, your cheeks start
to, like, pull in

from the salt and vinegar
on the saltbush.

And then all of the fat
and the sugar starts to take over.

So you're getting the caramel
and the cremeux just taking over.

And then, from there,
it goes back into the parsnip,

just, like, the savouriness
of that just pulls everything back.

The degree of difficulty to wrangle
all of these flavours on the plate

is, like, 15 out of 10,

and you knock the absolute hell
out of the brief.

Mate, well done.

POH: That caramel is packed
full of that parsnip flavour,

which I love.

That does exactly
what you set out to do with it,

which is balance all that sweetness.

I think you've done
a really amazing job.

Oh, thank you, Poh.

Look, if Michelin Guide was
in Australia,

you'd be one of those many people
who deserve a Michelin star.

Wow.

Callum, you are back to win.

And it's dishes like this that are
going to do it for you, mate.

Well done.
Thank you very much. Thank you.

The Mayor of Goo Town!

Thanks, mate.

That is the best feedback
I could have asked for, I reckon.

I'm just so thrilled
that this kind of strange,

peculiar flavour combination
I've come up with

was, like, so much fun
for the judges to eat.

That's the best feedback I've had
in the comp, I reckon.

JAMIE: Hmm.
So that's very nice indeed.

Yeah.
Yeah. Stoked with that.

Next up, Beau!

It's a hard one to grab.

The standard of cooking today
is really high.

There's a lot of, like,
really creative dishes,

and I've gone with a classic,

so I'm just hoping
that the judges like the flavours.

And I'm hoping that you'll see

that caramel kind of stretch away
and be gooey.

(JUDGES EXCLAIM)

It's so even!

ANDY: What have you got?

Uh, it's tiramigoo,

and there's
a salted caramel layer in there.

Tiramigoo.

POH: OK, I'm doing it.

Oh, that is so satisfying!

JEAN-CHRISTOPHE: I can't wait
to see the colours.

I want goo.

Where's the goo? Where's the goo?
Come on.

Goo up.
Oh!

Yeah, yeah, yeah!

Yes!
Yeah!

Yes!
Oh, my God, look at this.

Alrighty.

Beau, your dish is on fire.

The gooeyness is just succulent.
It's just perfect.

But the layers is perfect.

The mascarpone is whipped properly.

Back in the station,
do they know how good you are?

Uh, yeah.

They do?
(LAUGHTER)

That's my main job. (CHUCKLES)

You are amazing, Beau. Thank you.
Thanks.

I love the way
you thought about this.

Knowing that it's a dish
that we all know and love well,

the fact that you were
really generous

but still restrained
in the way that you served it -

so on point.

Beau, I love what you did here.

The texture and the flavour
of that caramel couldn't be

any more perfect.

You're just cooking
really solid food that you know

that you can execute well,
with a twist.

And it's working for you, mate.
Well done.

Thank you. Cheers.

Thanks.

If you had asked me this morning

if I'd have a chance
at winning immunity,

I'd say definitely not
in Sweet Week.

But, given my performance today,
maybe I can have a crack.

Smashed it.

Depinder, you're next.

I made eclairs

with a dark chocolate
creme patissiere inside,

a whipped chocolate ganache on top.

I've got a spiced caramel as well,
which is the gooey bit.

SOFIA: I love the texture,
I love the flavour,

and then just loaded full of ooze.

So that was a win for me.

Thank you.
ANDY: Next up, Alana!

ALANA: So, I've made
a whole orange cake

with oozy, gooey yuzu caramel.

Tongue twister!

I think you got the goo.

And it was all around the texture
of that caramel inside.

It was nearly, like,
dulce de leche-esque.

Jamie.

JAMIE: A white chocolate
and coffee mousse,

some roasted pineapple
and almond crumb,

and then there's a Pedro Jimenez
butterscotch caramel.

JEAN-CHRISTOPHE: You managed
to create something

which is very tasty
and very, very well layered.

I really love your mix of flavours.
Well done, mate.

Next one please, Ben.

BEN: This is a dark chocolate
and almond parfait

with a burnt honey
and mandarin caramel

and a mandarin sorbet.

ANDY: Oh!

SOFIA: Gooey!

The parfait texture and flavour
is spot-on.

I think the goo factor was,
like, extraordinary.

You're in with a good shot.
Thank you.

Next person, please. Snez.

SNEZ: I'm walking my dish
to the judges,

and I'm just hoping
that the ground will open up

and swallow me and my dish!

Or just my dish!

So, Snez, please tell us -
what did you make?

These are, kind of,
last-minute tiny doughnuts

with a little bit of oozy caramel.

How much time did you have left
when you whipped these up?

14 minutes.
14 minutes!

14 minutes?
When I went to pantry, so...

Yeah.

I'm going to say - your willpower
and tenacity to run to the pantry

and start a fresh dish
with 14 minutes to go,

that's the stuff
that can keep you safe.

Do you know what I mean?
Yep.

So I would take
a little bit of confidence

that you can do that in 14 minutes.

It's about gooeyness.

And sadly, there's no...

..nothing gooey into your dish.

But what there is there, there is
someone who doesn't give up.

Thanks, Snez.

In this kitchen,
and any other moments in life,

something always goes wrong.

But it's really important
to never give up.

Let's get gooey, Andre.

ANDRE: I'm pretty sure
I've hit the brief

because I've lashed my gnocchi
with a lot of caramel goo.

But this is not really conservative.

It's kind of an unusual combination.

And I just really, really hope
the judges all love it today

as much as I enjoyed making it.

Wow.
What's your dish, Andre?

Today, I've made an amaro goo
with sweet gnocchi,

cinnamon sugar,
and an almond ice-cream.

Andre, like...

..very, very out-there idea.

The question with this type
of cooking is just...

..did you pull it off?

Did you pull it off?

I loved it. I absolutely loved it.

(APPLAUSE)

Oh, man.

I could finish that whole bowl
purely off textures.

Chew from the gnocchi -

they've got just the slightest bit
more bite about them.

And then the goo -
the goo for me happens

when you get that reaction
between ice-cream and caramel.

But when it hits
that cold ice-cream,

it just tightens up ever so slightly

and gives a little chew about it
as well.

So you've outdone yourself.

Andre, I love the gnocchi -

that little bit of crust
and caramelisation from the butter

and the cinnamon sugar.

Love the amaro caramel -

it's just got that really lovely
hint of bitterness.

Delicious.

And just so unique, so uniquely you.

ANDY: Well done, Andre!
(CHEERING AND APPLAUSE)

I'm feeling really good.

My nonna was a huge inspiration
for my cooking,

and all I really want to do is
put up good food and make her proud.

Talk about a sweet start
to the week.

Not only did we get
the gooey desserts that we asked for,

but they were ridiculously fun
to eat.

Let's see which four of you
did enough

to win a shot at immunity.

If I call your name,
please step forward.

You're cooking
in tomorrow's pressure test.

Callum.

It's no wonder you've achieved
the level of success you have.

It's dishes like that
that are career-making.

Laura.

So much technique went
into that dessert.

Not only did it look
incredibly impressive,

we couldn't help polishing off
the entire bowl.

Mistake.

(ALL LAUGH)

Andre!

That was ingenious thinking
and Andre through and through.

Lastly...

..Beau!

That tiramigoo was oozy, boozy
and absolutely delicious.

Callum, Laura, Andre, Beau,
tomorrow's pressure test is

the only thing that stands
between you and immunity.

And trust me when I say
it is set by an absolute legend.

ANNOUNCER: Tomorrow night...

Are you ready?

..Sweet Week's pressure test is set

by our very own queen of pastry.

(ALL EXCLAIM)

But who will achieve

the sweet smell of success?

BEAU: I'm up against three people
who have

seven restaurants between them.

I'm definitely the underdog.

But maybe I'm the dark horse.

Captions by Red Bee Media