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1
00:00:13,280 --> 00:00:15,400
(CLAPPING)
2
00:00:15,400 --> 00:00:17,480
(GASPING)
3
00:00:17,480 --> 00:00:19,560
Good morning, everyone.
4
00:00:19,560 --> 00:00:21,360
(GASPING)
MAN: What is that?
5
00:00:21,360 --> 00:00:23,040
SNEZ: What are the tiny things?
6
00:00:23,040 --> 00:00:26,600
I'm walking in and I straightaway
see little cubes.
7
00:00:26,600 --> 00:00:29,240
Wow.
WOMAN: Wow. Sick.
8
00:00:29,240 --> 00:00:33,200
Little diamonds, looking sparkly,
looking beautiful.
9
00:00:33,200 --> 00:00:34,720
And I'm like, taste test!
10
00:00:34,720 --> 00:00:36,400
Oh, boy. Here we go.
11
00:00:36,400 --> 00:00:37,720
Morning, all.
12
00:00:37,720 --> 00:00:39,200
ALL: Morning!
13
00:00:39,200 --> 00:00:42,040
How gorgeous do these beautiful
bite-sized gems look?
14
00:00:42,040 --> 00:00:44,040
MAN: Oh, beautiful.
WOMAN: Very gorgeous.
15
00:00:44,040 --> 00:00:45,880
WOMAN 2: Cute is a button.
16
00:00:45,880 --> 00:00:48,520
They're all made out of jelly.
17
00:00:49,680 --> 00:00:53,240
Today it's up to you to guess
what's what in...
18
00:00:53,240 --> 00:00:55,160
..a taste test!
19
00:00:55,160 --> 00:00:56,800
ALL: Ooh!
20
00:00:56,800 --> 00:00:57,960
I like these tests.
21
00:01:01,400 --> 00:01:04,240
Jamie's like...
(LAUGHS BUT QUICKLY FADES)
22
00:01:04,240 --> 00:01:06,200
Yeah, yeah.
23
00:01:06,200 --> 00:01:09,400
My track record this season
for taste tests
24
00:01:09,400 --> 00:01:12,240
is MasterChef - 2, Jamie - 0.
25
00:01:13,640 --> 00:01:15,720
Is it plum?
ANDY: Plum.
26
00:01:15,720 --> 00:01:17,240
Incorrect.
27
00:01:17,240 --> 00:01:18,960
(OTHERS GROAN)
28
00:01:18,960 --> 00:01:20,560
I'm gonna go fish sauce.
29
00:01:20,560 --> 00:01:24,120
Jamie, I'm sorry.
There's no fish sauce in this dish.
30
00:01:24,120 --> 00:01:26,640
Today I'm looking for
a bit of redemption
31
00:01:26,640 --> 00:01:28,240
so let's see how this goes.
32
00:01:28,240 --> 00:01:31,440
Each gem is entirely unique.
33
00:01:31,440 --> 00:01:34,760
There are almost 60 flavours
on this table.
34
00:01:34,760 --> 00:01:36,080
(CONTESTANTS GASP)
35
00:01:36,080 --> 00:01:38,360
I don't know 60 flavours.
36
00:01:38,360 --> 00:01:41,160
So prime your palates.
37
00:01:41,160 --> 00:01:43,280
Guess correctly
and you'll stay in the game.
38
00:01:43,280 --> 00:01:45,800
Guess incorrectly and you're out.
39
00:01:45,800 --> 00:01:48,200
The last five standing
are going to be cooking
40
00:01:48,200 --> 00:01:50,400
in round two for immunity.
41
00:01:50,400 --> 00:01:52,360
Ooh!
42
00:01:52,360 --> 00:01:53,520
Today is, like, high stakes
43
00:01:53,520 --> 00:01:56,360
because it's the last chance to win
immunity in Sweet Week.
44
00:01:56,360 --> 00:01:58,720
But if you get one thing wrong,
you're out.
45
00:01:58,720 --> 00:02:00,640
Alrighty, let's get you into order.
46
00:02:00,640 --> 00:02:02,640
WOMAN: Go, Beausy.
Thank you.
47
00:02:04,080 --> 00:02:05,520
Good luck.
48
00:02:05,520 --> 00:02:09,280
Ooh. I'm out at the end.
49
00:02:09,280 --> 00:02:10,480
Always the last to know.
50
00:02:11,640 --> 00:02:16,120
Damn. It gets harder as you progress
into those flavours.
51
00:02:18,800 --> 00:02:20,320
Right. We have our tasting order.
52
00:02:21,920 --> 00:02:23,920
One by one,
you're going to step on up,
53
00:02:23,920 --> 00:02:27,360
taste a jelly gem
and guess the flavour.
54
00:02:27,360 --> 00:02:29,760
ANDY: There's no texture
to help you out.
55
00:02:29,760 --> 00:02:32,360
You really have to concentrate here.
56
00:02:34,320 --> 00:02:36,520
Righto, first up. Let's do it, Theo.
57
00:02:38,480 --> 00:02:40,600
THEO: We don't have texture
to rely on.
58
00:02:40,600 --> 00:02:42,040
You've got to rely on your instincts
59
00:02:42,040 --> 00:02:44,840
and memory of what
you've tasted before.
60
00:02:44,840 --> 00:02:46,920
So I'm going to close my eyes.
61
00:02:46,920 --> 00:02:48,720
I feel like when I close my eyes
62
00:02:48,720 --> 00:02:51,480
I can just put myself in the moment
of whatever I'm tasting.
63
00:02:53,840 --> 00:02:55,280
WOMAN: Oh, no.
64
00:02:57,240 --> 00:02:59,120
Are you serious?
That is hard!
65
00:02:59,120 --> 00:03:00,320
Oh, no.
What the hell?
66
00:03:00,320 --> 00:03:02,400
Oh, God.
I thought I'd get more of something.
67
00:03:02,400 --> 00:03:04,840
Maybe you should have savoured it
a little bit.
68
00:03:04,840 --> 00:03:06,320
Yeah.
I couldn't help it!
69
00:03:06,320 --> 00:03:09,040
It just disappeared in my mouth.
70
00:03:09,040 --> 00:03:11,840
Just racking my brain
as to what this could be.
71
00:03:11,840 --> 00:03:14,880
This is really important.
Immunity right now. You want that?
72
00:03:16,760 --> 00:03:19,800
And then it just hits me.
73
00:03:19,800 --> 00:03:21,880
It's a vivid memory
from my childhood.
74
00:03:21,880 --> 00:03:24,520
Growing up, we'd always have this
and fetta cheese.
75
00:03:24,520 --> 00:03:25,640
Watermelon.
76
00:03:27,600 --> 00:03:28,800
Is correct!
77
00:03:28,800 --> 00:03:31,040
(OTHERS WHOOP)
78
00:03:32,840 --> 00:03:36,440
Yes. I knew it, I knew it.
I could taste that watermelon.
79
00:03:38,840 --> 00:03:41,320
Snez, it's your turn.
Let's do it.
80
00:03:43,320 --> 00:03:45,280
I'm really, really excited
about this one.
81
00:03:46,720 --> 00:03:48,000
My tasting skills are amazing.
82
00:03:49,040 --> 00:03:50,520
This one here...
Yeah.
83
00:03:50,520 --> 00:03:51,760
..this is you.
OK.
84
00:03:55,600 --> 00:03:58,280
Oh, my God.
It smells like pineapple.
85
00:04:05,000 --> 00:04:07,360
This is so weird.
It's hard, so take your time.
86
00:04:08,600 --> 00:04:11,400
First the smell like pineapple, then
I thought it looked like orange.
87
00:04:13,480 --> 00:04:14,560
But it tastes like pear.
88
00:04:14,560 --> 00:04:16,400
(SOFIA CHUCKLES)
89
00:04:16,400 --> 00:04:17,640
We've gone everywhere.
90
00:04:19,280 --> 00:04:23,840
Now I have three ideas, but I need
to rely on my tastebuds here.
91
00:04:23,840 --> 00:04:25,240
Definitely tastes like pear.
92
00:04:26,320 --> 00:04:28,160
You're locking in pear?
Yep.
93
00:04:29,440 --> 00:04:30,720
Snez, pear...
94
00:04:32,880 --> 00:04:34,880
..is incorrect. I'm sorry.
95
00:04:36,000 --> 00:04:38,320
WOMAN: Wow. Oh, my God.
The answer is mango.
96
00:04:38,320 --> 00:04:40,480
Mango?!
97
00:04:40,480 --> 00:04:42,720
There is now way! Oh, my God.
98
00:04:42,720 --> 00:04:46,320
Snez, unfortunately,
you won't be cooking in round two.
99
00:04:46,320 --> 00:04:48,200
You can step over under the gantry.
You're done.
100
00:04:48,200 --> 00:04:49,800
Oh, sorry, Snez.
101
00:04:49,800 --> 00:04:51,840
Bad luck, Snezzy.
102
00:04:51,840 --> 00:04:54,360
No-one's laughing because
we all know it's gonna be hard.
103
00:04:54,360 --> 00:04:56,560
I love mango. How did I miss that?
104
00:04:56,560 --> 00:04:59,280
I'm really gutted because
I really wanted to cook today.
105
00:05:01,400 --> 00:05:02,960
Declan, you're up next.
106
00:05:04,560 --> 00:05:06,840
Seeing how difficult
this taste test is,
107
00:05:06,840 --> 00:05:08,840
I'm really nervous.
108
00:05:12,320 --> 00:05:13,760
Ginger.
109
00:05:13,760 --> 00:05:16,040
Correct.
ANDY: Here we go.
110
00:05:18,680 --> 00:05:20,160
JEAN-CHRISTOPHE: Alana.
111
00:05:24,000 --> 00:05:27,960
ALANA: First bite, I can
definitely taste that it's citrus.
112
00:05:27,960 --> 00:05:30,520
Could be lemon, could be lime.
113
00:05:30,520 --> 00:05:32,560
I'm oscillating between two things.
114
00:05:33,600 --> 00:05:34,760
I'll say lime.
115
00:05:36,200 --> 00:05:37,240
Lime...
116
00:05:38,640 --> 00:05:39,640
..is incorrect.
117
00:05:39,640 --> 00:05:41,840
(OTHERS GASP)
118
00:05:41,840 --> 00:05:44,880
The correct answer is lemon.
119
00:05:44,880 --> 00:05:47,280
Oh, God!
120
00:05:47,280 --> 00:05:49,000
I should have just gone with lemon.
121
00:05:49,000 --> 00:05:51,760
The first thing I thought was lemon.
122
00:05:51,760 --> 00:05:53,320
Dammit!
123
00:05:53,320 --> 00:05:55,320
Righto. We all know how hard
this is now.
124
00:05:55,320 --> 00:05:59,280
And next up, a man with a bit
of redemption on his mind, I reckon.
125
00:05:59,280 --> 00:06:01,240
Build it up, build it up.
Jamie, let's do it!
126
00:06:01,240 --> 00:06:02,520
Yeah, yeah, yeah.
127
00:06:02,520 --> 00:06:05,000
My strategy today is just lean in,
128
00:06:05,000 --> 00:06:08,920
and whatever comes to mind first
is probably going to be right.
129
00:06:08,920 --> 00:06:10,800
That one there, that's yours.
130
00:06:10,800 --> 00:06:12,560
Oh, that could be plum as well,
couldn't it?
131
00:06:12,560 --> 00:06:14,480
(LAUGHTER)
132
00:06:15,840 --> 00:06:16,920
Mm.
133
00:06:16,920 --> 00:06:21,200
I smell and immediately
all I can smell is the coffee
134
00:06:21,200 --> 00:06:24,120
that I had this morning
and I'm worried.
135
00:06:24,120 --> 00:06:26,800
I'm like, is it still on me.
136
00:06:26,800 --> 00:06:27,880
Hmm.
137
00:06:29,480 --> 00:06:32,800
Take a bite. No, no, no, I got it.
138
00:06:32,800 --> 00:06:33,960
Coffee?
139
00:06:35,160 --> 00:06:36,160
Coffee?
140
00:06:37,360 --> 00:06:38,880
It's correct, mate. He's back!
141
00:06:38,880 --> 00:06:40,120
(CHEERING)
142
00:06:40,120 --> 00:06:41,840
MAN: He's back, baby!
143
00:06:43,720 --> 00:06:44,960
Your turn, Andre.
144
00:06:48,720 --> 00:06:50,400
It's carrot.
145
00:06:50,400 --> 00:06:52,000
Carrot's correct!
146
00:06:53,200 --> 00:06:54,280
Well played, mate.
147
00:06:54,280 --> 00:06:56,040
POH: Sarah, you're next.
148
00:06:59,960 --> 00:07:01,000
Chilli.
149
00:07:01,000 --> 00:07:02,360
That is...
150
00:07:02,360 --> 00:07:03,960
..correct.
151
00:07:03,960 --> 00:07:05,640
JEAN-CHRISTOPHE: Callum.
Hey.
152
00:07:07,840 --> 00:07:09,800
Strawberry.
Oh, gosh.
153
00:07:11,080 --> 00:07:13,800
Strawberry is correct.
154
00:07:16,200 --> 00:07:17,480
Beau, are you ready?
Yep.
155
00:07:17,480 --> 00:07:18,640
Let's go.
156
00:07:19,680 --> 00:07:21,160
Interesting.
157
00:07:21,160 --> 00:07:25,600
I just need to take my time and
put everything else out of my mind.
158
00:07:26,600 --> 00:07:29,160
It's right up in there, isn't it?
(LAUGHTER)
159
00:07:29,160 --> 00:07:30,600
You touched the brain.
160
00:07:30,600 --> 00:07:32,200
(LAUGHS)
161
00:07:37,120 --> 00:07:39,160
It is hard.
162
00:07:39,160 --> 00:07:40,560
It's tough, isn't it?
Mm.
163
00:07:41,600 --> 00:07:43,000
Where's your mind going?
164
00:07:43,000 --> 00:07:45,200
Pear.
WOMAN: Oh, no, Beau!
165
00:07:45,200 --> 00:07:47,280
Oh, gosh.
166
00:07:47,280 --> 00:07:50,760
Could be a few different things.
I'm picking up, like, pear or apple.
167
00:07:50,760 --> 00:07:53,520
I really don't know
where to go with this one.
168
00:07:53,520 --> 00:07:54,640
I'm going to say apple.
169
00:07:55,880 --> 00:07:57,960
Beau...
Yeah.
170
00:07:57,960 --> 00:07:59,920
..apple is incorrect.
171
00:07:59,920 --> 00:08:01,760
Sorry.
That's alright.
172
00:08:01,760 --> 00:08:04,080
Correct answer is pineapple.
173
00:08:04,080 --> 00:08:05,240
(OTHERS GASP)
174
00:08:05,240 --> 00:08:08,080
You were so close. Halfway there.
175
00:08:10,720 --> 00:08:12,920
Let's put those tastebuds
to the test, Depinder.
176
00:08:15,560 --> 00:08:16,800
That one.
177
00:08:21,520 --> 00:08:22,960
I think it's chocolate.
178
00:08:24,360 --> 00:08:25,400
Correct!
179
00:08:28,200 --> 00:08:29,880
POH: Benjamin, you're next.
180
00:08:35,880 --> 00:08:38,080
Passionfruit.
Passionfruit is correct.
181
00:08:38,080 --> 00:08:40,080
(ALL CHEER)
182
00:08:40,080 --> 00:08:41,680
Next one, Audra, please.
183
00:08:41,680 --> 00:08:42,800
(EXHALES SHARPLY)
184
00:08:47,480 --> 00:08:48,520
Oh.
185
00:08:50,360 --> 00:08:51,640
What is it?
186
00:08:51,640 --> 00:08:53,680
I think it's lychee.
187
00:08:53,680 --> 00:08:55,040
Ooh!
188
00:08:56,360 --> 00:08:58,960
Lychee is...
189
00:08:58,960 --> 00:09:01,200
..correct.
Yes!
190
00:09:02,640 --> 00:09:04,280
Yes! Yes!
191
00:09:05,720 --> 00:09:08,400
Shall we start the second round?
Let's do it, Theo.
192
00:09:10,840 --> 00:09:13,720
THEO: Oh. I've changed my technique
a little bit here.
193
00:09:13,720 --> 00:09:14,880
Savour this one this time.
194
00:09:16,280 --> 00:09:18,680
Last time it just went
straight down the goblet.
195
00:09:18,680 --> 00:09:20,880
And I don't want to make
that mistake again.
196
00:09:20,880 --> 00:09:21,960
I put it in my mouth.
197
00:09:21,960 --> 00:09:24,880
I close my eyes again
and straightaway.
198
00:09:24,880 --> 00:09:26,760
Beetroot.
WOMAN: Ah.
199
00:09:26,760 --> 00:09:29,440
Ooh!
200
00:09:29,440 --> 00:09:30,560
Beetroot's correct, mate.
201
00:09:33,360 --> 00:09:34,440
SOFIA: Deckers, you're up.
202
00:09:37,440 --> 00:09:39,600
Oh.
203
00:09:39,600 --> 00:09:40,920
Yes!
204
00:09:40,920 --> 00:09:42,440
It's a very nostalgic smell.
205
00:09:42,440 --> 00:09:44,040
Cinnamon.
206
00:09:44,040 --> 00:09:47,040
Cinnamon is correct. Thanks, Dec!
207
00:09:48,800 --> 00:09:51,000
Jamie, you're next.
Jamie.
208
00:09:52,640 --> 00:09:54,320
ANDY: That's you.
There you go.
209
00:09:55,600 --> 00:09:58,360
Still in this first spectrum
of nearly 60 gems,
210
00:09:58,360 --> 00:10:00,400
it's got to be
another simple flavour, right?
211
00:10:01,680 --> 00:10:05,560
It is caramelised sugar
of some description.
212
00:10:05,560 --> 00:10:07,400
OK, Jamie, what's your answer?
213
00:10:07,400 --> 00:10:08,720
Uh, caramel?
214
00:10:10,160 --> 00:10:11,640
Ooh!
215
00:10:11,640 --> 00:10:13,000
Jamie, caramel...
216
00:10:17,800 --> 00:10:19,200
..is incorrect.
217
00:10:19,200 --> 00:10:21,480
(OTHERS GROAN)
That's alright.
218
00:10:21,480 --> 00:10:23,840
You're very close. Maple syrup.
219
00:10:23,840 --> 00:10:26,720
(OTHERS GASP AND GROAN)
220
00:10:26,720 --> 00:10:28,480
Another taste test.
221
00:10:28,480 --> 00:10:31,320
MasterChef - 3, Jamie - 0. Sweet.
222
00:10:31,320 --> 00:10:33,080
That's so hard.
223
00:10:33,080 --> 00:10:34,800
Ooh! It's heating up.
224
00:10:34,800 --> 00:10:37,040
JEAN-CHRISTOPHE: Next up, Andre.
225
00:10:40,600 --> 00:10:43,320
ANDRE: First round
I got through easy.
226
00:10:43,320 --> 00:10:45,240
This time, much, much harder.
227
00:10:45,240 --> 00:10:46,520
What do you think?
228
00:10:48,280 --> 00:10:49,400
Honeydew melon.
229
00:10:50,880 --> 00:10:52,240
Is incorrect.
230
00:10:52,240 --> 00:10:54,240
(WHISPERS) What was it?
231
00:10:54,240 --> 00:10:56,360
The answer was apple.
232
00:10:56,360 --> 00:10:57,440
Alright.
233
00:10:57,440 --> 00:10:58,960
OK. Are you ready, Sarah?
234
00:10:58,960 --> 00:11:00,280
Yeah.
Let's go.
235
00:11:00,280 --> 00:11:02,200
OK.
236
00:11:02,200 --> 00:11:03,560
Lime?
237
00:11:03,560 --> 00:11:05,400
Lime...
238
00:11:05,400 --> 00:11:07,480
..is correct.
OK. I was like, your face...
239
00:11:07,480 --> 00:11:09,600
Thank you. Oh, my gosh.
240
00:11:09,600 --> 00:11:11,920
Callum, your turn to sparkle.
241
00:11:17,520 --> 00:11:18,880
Oh!
Oh!
242
00:11:18,880 --> 00:11:20,200
There we go. Got him.
243
00:11:20,200 --> 00:11:21,640
Wow.
244
00:11:21,640 --> 00:11:23,720
I think it's vanilla.
245
00:11:23,720 --> 00:11:25,080
Ooh!
246
00:11:25,080 --> 00:11:26,680
Callum...
247
00:11:26,680 --> 00:11:29,280
..correct!
(WHOOPING)
248
00:11:29,280 --> 00:11:31,680
Thank you.
Nice one, Cal.
249
00:11:33,840 --> 00:11:35,760
Depinder, you're up next.
250
00:11:35,760 --> 00:11:37,280
WOMAN: Go, Dippy.
251
00:11:43,760 --> 00:11:45,840
Is it bay leaf?
252
00:11:45,840 --> 00:11:47,200
Bay leaf...
253
00:11:48,800 --> 00:11:49,840
..is incorrect.
254
00:11:52,640 --> 00:11:55,440
The answer is rosewater.
255
00:11:55,440 --> 00:11:57,120
(OTHERS GROAN)
256
00:11:57,120 --> 00:11:58,800
Please join the others.
Thank you.
257
00:11:58,800 --> 00:12:01,440
OK. Next one, Monsieur Ben.
258
00:12:01,440 --> 00:12:03,000
Go, Benny.
259
00:12:03,000 --> 00:12:04,760
(SPEAKS INDISTINCTLY)
260
00:12:04,760 --> 00:12:06,480
One more.
261
00:12:08,240 --> 00:12:12,160
Six people have gone
and there've been falters.
262
00:12:12,160 --> 00:12:13,520
I'm through to the next round.
263
00:12:16,400 --> 00:12:19,880
Oh. I think it's definitely
a red fruit of some sort.
264
00:12:21,760 --> 00:12:24,680
I don't know. Is it a plum?
Is it a berry?
265
00:12:24,680 --> 00:12:27,480
This is really,
really hard to figure out.
266
00:12:27,480 --> 00:12:29,760
I want to say plum,
but I don't want to say plum.
267
00:12:29,760 --> 00:12:31,440
(CHUCKLING)
268
00:12:34,200 --> 00:12:35,920
It's a thing.
269
00:12:35,920 --> 00:12:37,240
ANDY: So you're confused?
Yeah.
270
00:12:39,080 --> 00:12:40,560
(WHISPERS) It's so hard to watch.
Yeah.
271
00:12:40,560 --> 00:12:42,760
(WHISPERS INDISTINCTLY)
I know. Seriously.
272
00:12:42,760 --> 00:12:46,360
Ben, what is your final answer?
273
00:12:49,360 --> 00:12:50,960
I'm going to say blackberry.
274
00:12:54,240 --> 00:12:56,440
Blackberry is...
275
00:13:04,000 --> 00:13:05,640
Think you can be
on the next MasterChef?
276
00:13:05,640 --> 00:13:07,920
Only one way to find out.
Applications are open now.
277
00:13:07,920 --> 00:13:09,720
Head to the link below and apply.
278
00:13:09,720 --> 00:13:11,320
We'll see YOU in the kitchen.
279
00:13:14,760 --> 00:13:17,720
ANDY: If you get this incorrect,
we're done.
280
00:13:20,160 --> 00:13:24,720
Ben, what is your final answer?
281
00:13:26,680 --> 00:13:27,960
I'm going to say blackberry.
282
00:13:30,480 --> 00:13:33,520
Blackberry is...
283
00:13:36,080 --> 00:13:37,800
..incorrect.
Bummer.
284
00:13:41,120 --> 00:13:45,240
The correct answer is raspberry.
285
00:13:45,240 --> 00:13:46,760
(OTHERS GROAN)
286
00:13:48,000 --> 00:13:49,880
I'm afraid, so if you can go
this way.
287
00:13:49,880 --> 00:13:53,040
Unlucky, mate.
Unlucky, Benny.
288
00:13:53,040 --> 00:13:55,480
So close, yet so far.
289
00:13:55,480 --> 00:13:57,240
There goes my shot at immunity,
unfortunately.
290
00:13:57,240 --> 00:13:59,560
(EXHALES SHARPLY) Good day
to be number 12, eh?
291
00:13:59,560 --> 00:14:00,880
I know.
292
00:14:03,440 --> 00:14:07,560
OK. Theo, Declan, Sarah,
Callum and Audra,
293
00:14:07,560 --> 00:14:11,160
you will be cooking in round two
for immunity.
294
00:14:12,240 --> 00:14:14,120
Everyone else,
better luck next time.
295
00:14:14,120 --> 00:14:17,440
You can head on up to the gantry
to cheer these guys on.
296
00:14:17,440 --> 00:14:18,880
Alright, guys.
297
00:14:22,520 --> 00:14:23,640
Alrighty.
298
00:14:23,640 --> 00:14:25,160
To bring home the win,
299
00:14:25,160 --> 00:14:28,800
you will need to whip up
an immunity-worthy sweet dish
300
00:14:28,800 --> 00:14:31,800
using the ingredients from round one.
301
00:14:33,520 --> 00:14:35,000
Just take a look.
302
00:14:35,000 --> 00:14:37,200
From blueberry to basil...
303
00:14:38,400 --> 00:14:39,680
..cinnamon, turmeric,
304
00:14:39,680 --> 00:14:42,640
you can use anything that's up here.
305
00:14:42,640 --> 00:14:47,160
We are giving you
a total of 90 minutes
306
00:14:47,160 --> 00:14:49,480
to get this done.
307
00:14:49,480 --> 00:14:52,200
It is time to give it
your absolute all.
308
00:14:52,200 --> 00:14:55,560
We want your best dessert yet.
309
00:14:59,520 --> 00:15:00,920
Your time starts now!
310
00:15:00,920 --> 00:15:04,040
(APPLAUSE)
311
00:15:05,040 --> 00:15:06,640
(GROANS)
DECLAN: Mm?
312
00:15:14,600 --> 00:15:17,880
Yuzu syrup. Is that Yuzu syrup?
313
00:15:17,880 --> 00:15:20,680
AUDRA: Lychee. Tamarind.
314
00:15:20,680 --> 00:15:23,800
57 different flavours.
315
00:15:23,800 --> 00:15:25,800
What are we going to make?
316
00:15:25,800 --> 00:15:28,680
The matcha catches my eye
317
00:15:28,680 --> 00:15:31,640
and the yuzu catches my eye.
318
00:15:31,640 --> 00:15:34,760
Yuzu, you know,
there's a sort of bitter sourness
319
00:15:34,760 --> 00:15:37,400
pairing it up with earthy flavours
of matcha.
320
00:15:37,400 --> 00:15:38,880
Match made in heaven.
321
00:15:38,880 --> 00:15:41,760
You can make two trips, Audra,
you've got 90 minutes.
322
00:15:41,760 --> 00:15:43,280
(LAUGHS)
You've got time, Audra!
323
00:15:43,280 --> 00:15:44,280
I know.
324
00:15:44,280 --> 00:15:46,560
BEN: Yeah, it's impressive, though,
nonetheless.
325
00:15:47,920 --> 00:15:51,080
So I'm going to be making
a matcha chiffon,
326
00:15:51,080 --> 00:15:56,320
and I'm going to layer it
with yuzu curd.
327
00:15:56,320 --> 00:15:58,840
So I'm trying to kind of put
together a plan at the moment.
328
00:15:58,840 --> 00:16:00,720
So I've got cake.
329
00:16:00,720 --> 00:16:03,520
I've got, uh, after
cake will be curd
330
00:16:03,520 --> 00:16:05,800
and after curd will be tuile,
331
00:16:05,800 --> 00:16:08,040
and after tuile will be cream.
332
00:16:12,880 --> 00:16:17,560
SNEZ: Audra, what's green?
Matcha chiffon.
333
00:16:17,560 --> 00:16:18,800
Matcha?
Yeah.
334
00:16:18,800 --> 00:16:20,240
Yum.
335
00:16:23,960 --> 00:16:26,800
ALANA: What are you making, Sarah?
What's that?
336
00:16:26,800 --> 00:16:28,960
Financier.
Yum.
337
00:16:31,120 --> 00:16:34,480
SARAH: I love to experiment
with flavours
338
00:16:34,480 --> 00:16:36,880
that remind me of my travels.
339
00:16:39,040 --> 00:16:41,760
And one of my all-time favourite
desserts
340
00:16:41,760 --> 00:16:45,680
is made around apricot in Hyderabad
in India.
341
00:16:45,680 --> 00:16:48,720
I had this bowl of apricot sponge
342
00:16:48,720 --> 00:16:51,080
and just pouring cream.
343
00:16:51,080 --> 00:16:55,520
It's so simple, but I literally
polish off three portions
344
00:16:55,520 --> 00:16:56,880
of this in one go.
345
00:16:56,880 --> 00:16:59,600
I'm so obsessed with the flavours.
346
00:16:59,600 --> 00:17:01,000
so I think there's something in that
347
00:17:01,000 --> 00:17:02,880
and that's what I want to play on
today.
348
00:17:04,280 --> 00:17:06,080
This is going to be a very,
349
00:17:06,080 --> 00:17:07,320
very interesting one
350
00:17:07,320 --> 00:17:10,680
because, firstly, we've got some
serious contenders from India, right?
351
00:17:10,680 --> 00:17:13,480
We've got a beautiful pantry here
352
00:17:13,480 --> 00:17:17,280
which people can take in so many
different directions
353
00:17:17,280 --> 00:17:21,280
and also 90 minutes.
So I am looking forward to this one.
354
00:17:21,280 --> 00:17:23,440
SOFIA: Do you know what?
It's at the point now
355
00:17:23,440 --> 00:17:25,760
where it's not enough to just be
a wonderful cook.
356
00:17:26,920 --> 00:17:28,560
They really need to start to get
creative
357
00:17:28,560 --> 00:17:30,880
and start to think of different
flavour combinations
358
00:17:30,880 --> 00:17:32,160
that are really unique.
POH: Yeah.
359
00:17:32,160 --> 00:17:33,800
I want to see people invent things.
360
00:17:35,240 --> 00:17:37,600
That's the thing, right? 'Cause they
can all make an ice-cream,
361
00:17:37,600 --> 00:17:38,640
they can all make a cake.
362
00:17:38,640 --> 00:17:40,680
They can all do all of these
techniques.
363
00:17:40,680 --> 00:17:43,640
What's the next step
that they need to take to go,
364
00:17:43,640 --> 00:17:44,960
"I'm going to win this challenge.
365
00:17:44,960 --> 00:17:47,560
"And I'm also here
to win this competition"?
366
00:17:47,560 --> 00:17:49,440
JEAN-CHRISTOPHE: It's going to be
tough.
367
00:17:49,440 --> 00:17:51,240
Yeah.
So much to pick up on.
368
00:17:51,240 --> 00:17:53,080
Your favourite ingredient.
What is that?
369
00:17:53,080 --> 00:17:55,120
Vegemite.
Ugh. Can't stand that.
370
00:17:55,120 --> 00:17:57,240
Really?!
I cannot stand that flavour.
371
00:17:57,240 --> 00:17:58,720
Why not?
372
00:17:58,720 --> 00:18:01,560
That's going to take me the whole
day to remove from my delicate...
373
00:18:01,560 --> 00:18:03,240
If I do it, you do it.
No, I am not. No, no.
374
00:18:03,240 --> 00:18:05,560
Sorry, I can smell it.
Ah, la, la-la-la!
375
00:18:05,560 --> 00:18:06,800
That's how you do it. Come on.
376
00:18:06,800 --> 00:18:09,040
Just a little...
377
00:18:09,040 --> 00:18:10,400
A world first right here.
378
00:18:13,480 --> 00:18:16,200
I don't want it.
The nose is telling me, "Don't!"
379
00:18:16,200 --> 00:18:17,400
No, you have to...
380
00:18:17,400 --> 00:18:18,680
(LAUGHTER)
381
00:18:20,480 --> 00:18:23,000
CALLUM: I feel really disappointed
after just cooking
382
00:18:23,000 --> 00:18:24,280
Poh's pressure test yesterday...
383
00:18:26,560 --> 00:18:28,560
..I did not nail
that rhubarb tart at all.
384
00:18:29,760 --> 00:18:32,320
ANDY: The rhubarb.
It is a little bit overcooked.
385
00:18:32,320 --> 00:18:34,760
The tart shell itself is
very, very thick.
386
00:18:37,560 --> 00:18:39,680
I let myself down.
I let Poh down as well,
387
00:18:39,680 --> 00:18:42,880
and the competitive side of me
wants to redeem myself today
388
00:18:42,880 --> 00:18:44,840
by doing a perfect rhubarb dish.
389
00:18:44,840 --> 00:18:47,040
I've had rhubarb-infused gin before
390
00:18:47,040 --> 00:18:48,840
and it's absolutely delicious.
391
00:18:48,840 --> 00:18:51,640
Then I think, what are my other
favourite flavours
392
00:18:51,640 --> 00:18:53,400
to have with gin and tonic?
393
00:18:53,400 --> 00:18:56,640
There's basil on the table.
There's a whole bunch of citrus.
394
00:18:56,640 --> 00:18:58,680
I feel like I can kind of
make something work
395
00:18:58,680 --> 00:19:00,120
with these flavour profiles.
396
00:19:00,120 --> 00:19:01,880
So, right now, I'm going to start
397
00:19:01,880 --> 00:19:04,160
by making a gin and grapefruit
mousse.
398
00:19:06,120 --> 00:19:08,240
This bitter grapefruit
and gin mousse
399
00:19:08,240 --> 00:19:10,040
is going to be really intense,
400
00:19:10,040 --> 00:19:13,280
so that's going to bring that kind
of 'gininess' to the gin and tonic.
401
00:19:13,280 --> 00:19:16,360
I'm also going to make a rhubarb
and basil granita...
402
00:19:17,560 --> 00:19:19,120
..the rhubarb curd as well.
403
00:19:19,120 --> 00:19:21,000
And, finally,
roasted and pickled rhubarb.
404
00:19:21,000 --> 00:19:23,160
Yeah. It's going to be hopefully
that gin and tonic,
405
00:19:23,160 --> 00:19:25,440
but in dessert form.
That's the goal.
406
00:19:25,440 --> 00:19:27,320
Because it's going
to be kind of the foundation,
407
00:19:27,320 --> 00:19:29,400
the middle part of the dish,
408
00:19:29,400 --> 00:19:31,160
it's really important
I get my mousse done first.
409
00:19:33,720 --> 00:19:35,600
Yeah, it's subtle,
but it's got to be subtle.
410
00:19:35,600 --> 00:19:38,000
I just think it's a chance today
to really try
411
00:19:38,000 --> 00:19:40,560
and get some redemption -
and maybe I can impress Poh.
412
00:19:43,480 --> 00:19:49,360
OK, guys, get moving.
You only have 75 minutes to go.
413
00:19:49,360 --> 00:19:51,600
(CHEERING AND APPLAUSE)
Go, guys!
414
00:19:57,400 --> 00:19:59,680
More butter, more passion.
More passion.
415
00:20:01,160 --> 00:20:04,080
Going up against Theo, Callum, Sarah
and Audra,
416
00:20:04,080 --> 00:20:05,920
they're tough contenders,
417
00:20:05,920 --> 00:20:07,240
but I've really enjoyed this week
418
00:20:07,240 --> 00:20:09,640
that I can sort of push myself
with my desserts,
419
00:20:09,640 --> 00:20:12,880
and I'm going to be pushing myself
in round 2 today.
420
00:20:12,880 --> 00:20:14,600
Is that the frangi?
Frangipane.
421
00:20:14,600 --> 00:20:16,120
Is that the frangi?
Yeah.
422
00:20:16,120 --> 00:20:18,720
I want this to be my last cook
in Sweet Week
423
00:20:18,720 --> 00:20:20,400
because I want to get up there
on immunity.
424
00:20:20,400 --> 00:20:21,640
I'm just excited.
425
00:20:21,640 --> 00:20:24,640
I love, like, these ingredients
that are up the front here.
426
00:20:24,640 --> 00:20:26,120
But the thing with desserts
427
00:20:26,120 --> 00:20:29,400
is everything has to just be
so precise.
428
00:20:29,400 --> 00:20:31,080
I'm always taking on too much.
429
00:20:31,080 --> 00:20:32,800
Um, but, you know,
it's what you've got to do
430
00:20:32,800 --> 00:20:34,000
in the MasterChef kitchen.
431
00:20:34,000 --> 00:20:36,120
You've got to...
You've got to go hard or go home.
432
00:20:36,120 --> 00:20:38,120
And I want to be standing up there
with immunity.
433
00:20:40,240 --> 00:20:43,120
Deckers, breathe.
I know! Sorry. Sorry.
434
00:20:43,120 --> 00:20:44,480
Declan.
G'day. How are we?
435
00:20:44,480 --> 00:20:46,800
Oh, very good, mate. How are you?
Yeah. Very good.
436
00:20:46,800 --> 00:20:48,600
We're shaking hands.
437
00:20:48,600 --> 00:20:50,200
How are you?
Yeah. Really good.
438
00:20:50,200 --> 00:20:51,720
Did you tell your mum
you loved her today?
439
00:20:51,720 --> 00:20:54,720
I did, I did, yeah, every day,
you've got to tell Mum and Dad.
440
00:20:54,720 --> 00:20:55,760
Good stuff.
So...
441
00:20:55,760 --> 00:20:57,160
What are you cooking?
442
00:20:57,160 --> 00:21:00,200
I'm doing an almond and mango tart.
443
00:21:00,200 --> 00:21:01,680
Oh!
444
00:21:01,680 --> 00:21:04,080
So I'm really going to try and focus
on those layers.
445
00:21:04,080 --> 00:21:05,480
A whole tart?
A whole tart.
446
00:21:06,920 --> 00:21:10,280
And, um, then like,
a little quenelle,
447
00:21:10,280 --> 00:21:13,760
um, of, like a pandan ice-cream.
OK!
448
00:21:13,760 --> 00:21:15,840
Mate, you've got some work to do.
I know. I know.
449
00:21:15,840 --> 00:21:18,440
If you're talking pastry
still chilling.
Yep.
450
00:21:18,440 --> 00:21:20,000
Roll it out. Blind bake it.
451
00:21:20,000 --> 00:21:21,480
Yep.
Make your frangipane.
452
00:21:21,480 --> 00:21:23,240
Yep.
Put that in. Bake it again.
453
00:21:23,240 --> 00:21:24,800
Yep.
Then get it out. Cool it.
454
00:21:24,800 --> 00:21:26,400
Put your mango layer in there.
455
00:21:26,400 --> 00:21:28,560
And then get that to chill
so it sets.
456
00:21:28,560 --> 00:21:29,800
Yeah.
Plus making ice-cream.
457
00:21:29,800 --> 00:21:31,360
Yeah.
458
00:21:31,360 --> 00:21:33,320
If your focus is on execution,
you've got to get on this.
459
00:21:33,320 --> 00:21:34,720
Yeah.
460
00:21:51,120 --> 00:21:52,720
Just over an hour, Cal.
Thank you.
461
00:21:54,120 --> 00:21:57,160
After just cooking in the pressure
test with Poh's rhubarb dessert,
462
00:21:57,160 --> 00:21:59,200
I don't feel like I nailed that one.
463
00:21:59,200 --> 00:22:00,800
So I really want to redeem myself.
464
00:22:00,800 --> 00:22:03,160
But also, immunity is on
the line today.
465
00:22:03,160 --> 00:22:05,160
And as the numbers start to dwindle
in this competition,
466
00:22:05,160 --> 00:22:06,600
it's getting more and more
important.
467
00:22:06,600 --> 00:22:08,720
So I'm going to give it
my everything.
468
00:22:08,720 --> 00:22:11,720
(MACHINE MAKES GRINDING NOISE)
469
00:22:11,720 --> 00:22:14,560
Oh, Callum! Nasty.
470
00:22:14,560 --> 00:22:15,600
Ooh. (LAUGHS)
471
00:22:19,320 --> 00:22:21,520
Makes you laugh.
472
00:22:22,960 --> 00:22:24,600
Just cut the rhubarb smaller.
473
00:22:24,600 --> 00:22:26,240
I think it's just the rhubarb, Cal.
474
00:22:26,240 --> 00:22:27,960
You can't just shove
a whole tree in there.
475
00:22:27,960 --> 00:22:29,960
Cut them like a third, as well.
I tried.
476
00:22:29,960 --> 00:22:31,280
Yeah, yeah, yeah.
477
00:22:31,280 --> 00:22:32,520
With just over an hour to go,
478
00:22:32,520 --> 00:22:35,480
I've got that bitter grapefruit
and gin mousse in the freezer.
479
00:22:35,480 --> 00:22:37,400
And now it's on to
my rhubarb elements.
480
00:22:37,400 --> 00:22:39,960
I'm using the rhubarb
in four different ways.
481
00:22:39,960 --> 00:22:45,280
I've got a roasted rhubarb
and pickled rhubarb, a rhubarb curd.
482
00:22:45,280 --> 00:22:46,280
OK. More rhubarb-y.
483
00:22:46,280 --> 00:22:49,080
And, finally, rhubarb and basil
granita.
484
00:22:49,080 --> 00:22:50,720
So this is the rhubarb
and basil granita.
485
00:22:50,720 --> 00:22:52,840
I'm playing with really pretty
kind of flavours here.
486
00:22:52,840 --> 00:22:54,120
So it's all about balance.
487
00:22:57,480 --> 00:23:00,160
Just trying to get that right
kind of mix of sweet-and-sour.
488
00:23:01,280 --> 00:23:02,920
I think the key with nailing
this dessert today
489
00:23:02,920 --> 00:23:04,560
is giving myself enough time
at the end
490
00:23:04,560 --> 00:23:06,480
to not only taste everything
individually,
491
00:23:06,480 --> 00:23:07,880
but actually taste it together.
492
00:23:09,000 --> 00:23:10,960
So when you get
that one spoon of everything,
493
00:23:10,960 --> 00:23:12,360
it is that gin and tonic
494
00:23:12,360 --> 00:23:14,240
and it's not too bitter or too sour.
495
00:23:14,240 --> 00:23:17,760
Take two. Rhubarb is
a really beautiful ingredient,
496
00:23:17,760 --> 00:23:19,960
and if I can showcase it right,
497
00:23:19,960 --> 00:23:22,480
then, uh,
hopefully it'll be a good dish.
498
00:23:22,480 --> 00:23:24,280
SOFIA: Jean-Christophe!
Oui!
499
00:23:25,440 --> 00:23:26,760
I've got a little surprise for you.
500
00:23:26,760 --> 00:23:29,960
I want to put that Michelin chef
palate to the test.
501
00:23:29,960 --> 00:23:33,120
OK. Guinea pig, Jean-Christophe.
OK, they're slippery.
502
00:23:33,120 --> 00:23:34,600
Oh, my God, this is quite the...
503
00:23:35,960 --> 00:23:37,400
Lime.
504
00:23:38,680 --> 00:23:40,200
You're correct. That's lime.
505
00:23:40,200 --> 00:23:41,480
How did they not manage to do that?
506
00:23:41,480 --> 00:23:43,360
Well, you got it
without even biting it.
507
00:23:44,760 --> 00:23:46,160
Next.
508
00:23:51,160 --> 00:23:53,720
Oh, bloody hell! Chilli.
509
00:23:53,720 --> 00:23:56,080
Yes! Chilli is correct.
510
00:23:56,080 --> 00:23:57,800
Oh, God.
511
00:23:57,800 --> 00:24:00,360
OK. Last one. Last one.
Two out of three.
512
00:24:00,360 --> 00:24:02,680
Two out of three.
Right, right. OK.
513
00:24:02,680 --> 00:24:03,880
Was he good?
514
00:24:03,880 --> 00:24:06,200
Licking.
Look, look, you have to watch.
515
00:24:06,200 --> 00:24:08,200
What is it?
What is that...?
516
00:24:08,200 --> 00:24:09,640
Is that Vege...whatever?
517
00:24:09,640 --> 00:24:12,880
Marmite. Whatever it's called.
518
00:24:12,880 --> 00:24:14,920
Vegemite.
519
00:24:14,920 --> 00:24:16,640
Welcome to Australia!
520
00:24:19,800 --> 00:24:23,040
Vegemite would be a good one
to whip up today. Mm?
521
00:24:25,120 --> 00:24:28,120
DEPINDER: Very gentle there, Theo.
Haven't seen this side of you.
522
00:24:30,640 --> 00:24:33,520
THEO: 50 minutes in, I'm making
an orange parfait
523
00:24:33,520 --> 00:24:36,160
with a citrus butter sauce
and a lemon granita.
524
00:24:36,160 --> 00:24:38,280
Nice, Theo.
525
00:24:38,280 --> 00:24:41,200
I'm also making a mash-up of
two Greek biscuits.
526
00:24:42,440 --> 00:24:43,840
So paximadia breaks apart.
527
00:24:43,840 --> 00:24:46,160
It's like a biscotti, almost.
528
00:24:48,600 --> 00:24:50,440
It's a big rock.
529
00:24:52,000 --> 00:24:55,080
Kourabiedes are an almond biscuit
that is covered with icing sugar.
530
00:24:55,080 --> 00:24:57,440
I know they're cookies, Theo!
531
00:24:57,440 --> 00:24:59,960
Like a classic, traditional
Greek one.
532
00:24:59,960 --> 00:25:01,680
I'm feeling really good about
this challenge.
533
00:25:01,680 --> 00:25:03,760
I do well in the sweets department,
534
00:25:03,760 --> 00:25:06,440
so today is my best chance
at immunity.
535
00:25:06,440 --> 00:25:08,920
Everyone is really at the top
of their game,
536
00:25:08,920 --> 00:25:10,840
so I need to be pushing it today.
537
00:25:15,240 --> 00:25:16,440
AUDRA: 45 minutes to go...
538
00:25:17,800 --> 00:25:19,640
..the chiffon cake looks amazing.
539
00:25:19,640 --> 00:25:22,600
Now I need to make sure
that it cools down really quickly.
540
00:25:22,600 --> 00:25:24,600
So I put it in the chiller.
541
00:25:24,600 --> 00:25:27,080
Next thing I need to work on
is my yuzu curd.
542
00:25:28,520 --> 00:25:30,480
Mm.
543
00:25:30,480 --> 00:25:33,960
A yuzu curd is essentially making
a custard
544
00:25:33,960 --> 00:25:35,720
with the flavours of yuzu and lemon.
545
00:25:35,720 --> 00:25:37,800
To avoid scrambling my curd,
546
00:25:37,800 --> 00:25:40,680
I need to make sure that
the heat is managed well
547
00:25:40,680 --> 00:25:42,080
and I don't overcook this curd.
548
00:25:42,080 --> 00:25:44,080
Ah! Making a mess!
549
00:25:45,200 --> 00:25:49,000
OK, guys, 45 minutes left to go.
Allez, allez!
550
00:25:54,400 --> 00:25:57,560
DECLAN: You've got this, Deckie!
You've got this.
551
00:25:57,560 --> 00:26:00,120
Really want to nail
what I'm plating up to the judges.
552
00:26:00,120 --> 00:26:02,280
I want it to be uniform.
I want it to be pretty.
553
00:26:03,400 --> 00:26:05,680
So I've got to stay focused
and deliver
554
00:26:05,680 --> 00:26:08,280
the best dessert I've done
in the MasterChef kitchen.
555
00:26:09,520 --> 00:26:12,120
40 minutes to go and I pull
my tart shell out of the oven,
556
00:26:12,120 --> 00:26:13,880
I get those baking beads out of it.
557
00:26:13,880 --> 00:26:16,080
Goodness gracious. How do I do this?
558
00:26:18,360 --> 00:26:21,400
And start lumping in that beautiful
almond frangipane.
559
00:26:21,400 --> 00:26:22,560
Is he going to have enough time?
560
00:26:25,200 --> 00:26:26,400
I've got to bake this.
561
00:26:26,400 --> 00:26:28,680
I've got to get it out.
I've got to cool it.
562
00:26:28,680 --> 00:26:30,880
I've then got to pour my custard
on top of it,
563
00:26:30,880 --> 00:26:34,480
cool it again, and then, you know,
serve this tart.
564
00:26:34,480 --> 00:26:35,800
It's all happening.
565
00:26:35,800 --> 00:26:37,200
Alright.
Deckers!
566
00:26:37,200 --> 00:26:38,920
Yeah. Clean?
Clean your bench down.
567
00:26:38,920 --> 00:26:42,720
Come on.
Everything smells amazing, darling.
568
00:26:42,720 --> 00:26:44,960
Oh, golly.
You'll feel better.
569
00:26:44,960 --> 00:26:46,640
Alright.
You'll feel better.
570
00:26:46,640 --> 00:26:48,040
God.
571
00:26:48,040 --> 00:26:49,480
I just push everything to one side.
572
00:26:49,480 --> 00:26:51,760
I'm like, out of sight, out of mind.
Yeah.
573
00:26:51,760 --> 00:26:54,520
I can picture your wardrobe
right now.
574
00:26:54,520 --> 00:26:56,160
This can go in here.
575
00:26:56,160 --> 00:26:58,360
As I do that, I look at Sarah.
576
00:27:00,720 --> 00:27:02,760
She's so calm. She's so zen.
577
00:27:02,760 --> 00:27:06,240
It's, um...
Yeah, complete ying and yang here.
578
00:27:06,240 --> 00:27:07,680
So calm, Sarah.
579
00:27:07,680 --> 00:27:09,200
Maybe just bring some of that
to Declan.
580
00:27:11,640 --> 00:27:13,360
Yeah!
Seriously.
581
00:27:13,360 --> 00:27:15,720
Got to balance the bench out
somehow.
582
00:27:15,720 --> 00:27:18,240
Literally ying and yang.
Alright, um...
583
00:27:18,240 --> 00:27:20,360
Regardless of what's going on
next to me,
584
00:27:20,360 --> 00:27:23,160
I feel like I'm moving pretty
quickly today.
585
00:27:23,160 --> 00:27:25,800
My almond cake is
in the oven baking.
586
00:27:25,800 --> 00:27:28,400
My Chantilly is
in the fridge setting.
587
00:27:28,400 --> 00:27:31,360
Now I'm making my mandarin
and apricot sorbet.
588
00:27:31,360 --> 00:27:33,760
So I've got my mandarin juice,
589
00:27:33,760 --> 00:27:38,240
apricots,
and a little glug of bourbon.
590
00:27:38,240 --> 00:27:40,200
Hey, Sarah.
Hi, Sarah.
591
00:27:40,200 --> 00:27:42,400
Hi, how are you?
What are you making?
592
00:27:42,400 --> 00:27:44,080
So, today,
I'm making Apricot Delight.
593
00:27:44,080 --> 00:27:45,880
But I'm doing my version,
basically.
594
00:27:45,880 --> 00:27:47,760
So what's the...?
What's your version?
595
00:27:47,760 --> 00:27:51,160
So I'm doing, um,
an almond financier,
596
00:27:51,160 --> 00:27:53,560
a mandarin and apricot sorbet
and, yeah,
597
00:27:53,560 --> 00:27:56,040
just kind of layering it up,
basically.
598
00:27:56,040 --> 00:27:59,960
What I'm hearing is a sort of
a very homely-style dessert.
599
00:27:59,960 --> 00:28:01,120
Yeah.
600
00:28:02,120 --> 00:28:04,400
And I guess
what we're going to be looking for
601
00:28:04,400 --> 00:28:06,960
is for you to bring some pizzazz
somewhere else...
602
00:28:09,840 --> 00:28:11,960
..to make it feel like
it's a dessert
603
00:28:11,960 --> 00:28:14,120
that's worthy of a 90-minute cook.
604
00:28:16,080 --> 00:28:18,000
I feel like you need
to take one more step
605
00:28:18,000 --> 00:28:19,440
to be able to put yourself
in the running,
606
00:28:19,440 --> 00:28:20,920
just off what we've heard...
Yeah.
607
00:28:20,920 --> 00:28:22,520
..if you want to win immunity.
Yeah.
608
00:28:22,520 --> 00:28:24,200
OK.
Go hard.
609
00:28:24,200 --> 00:28:26,640
Got it. OK. Awesome. Thank you.
Good luck, Sarah.
610
00:28:26,640 --> 00:28:27,880
Thanks.
611
00:28:27,880 --> 00:28:31,040
We're already more than
45 minutes into this cook.
612
00:28:31,040 --> 00:28:34,840
I need to think of a quick way
to elevate my traditional dish...
613
00:28:35,920 --> 00:28:38,560
..if I'm going to have any chance
of winning immunity.
614
00:28:40,840 --> 00:28:42,000
Oh!
615
00:28:48,160 --> 00:28:51,760
ANDY: Bring us a gem of a dish!
20 minutes to go.
616
00:28:53,840 --> 00:28:55,320
Go guys!
617
00:28:55,320 --> 00:28:57,200
Go, guys!
Nice, Callum.
618
00:29:03,680 --> 00:29:05,520
SARAH: After the judges' visit,
619
00:29:05,520 --> 00:29:08,520
I feel like my dish definitely needs
to be amped up.
620
00:29:08,520 --> 00:29:09,880
You know, I think it really hit home
621
00:29:09,880 --> 00:29:12,520
when the judges said
make sure it has that little touch.
622
00:29:12,520 --> 00:29:15,480
I feel like I was probably being
a little bit safe with my flavours.
623
00:29:17,680 --> 00:29:20,360
As soon as I finished MasterChef
season six,
624
00:29:20,360 --> 00:29:22,440
my whole world changed.
625
00:29:24,000 --> 00:29:26,280
I opened a restaurant.
626
00:29:27,480 --> 00:29:31,320
I launched my own sauce range.
627
00:29:31,320 --> 00:29:35,320
I was acknowledged by
the Prime Minister of India,
628
00:29:35,320 --> 00:29:37,440
which was a total pinch-me moment.
629
00:29:37,440 --> 00:29:40,120
So I've already reached
huge milestones
630
00:29:40,120 --> 00:29:42,680
and coming back into this kitchen,
631
00:29:42,680 --> 00:29:45,040
I feel like I'm in
a very vulnerable position.
632
00:29:50,200 --> 00:29:52,120
There's a lot of pressure
to be critiqued,
633
00:29:52,120 --> 00:29:53,920
and I just need to remember
634
00:29:53,920 --> 00:29:56,800
that when I allow myself
to be creative,
635
00:29:56,800 --> 00:29:59,520
I think that's where
my true talent comes out.
636
00:30:01,160 --> 00:30:03,200
French techniques, Indian flavours,
637
00:30:03,200 --> 00:30:04,960
they're the things that I love.
638
00:30:04,960 --> 00:30:08,400
I think I need to kind of push it
a little bit more
639
00:30:08,400 --> 00:30:11,600
and start to show who I am
in this kitchen.
640
00:30:15,600 --> 00:30:17,840
I've changed the dish slightly.
641
00:30:17,840 --> 00:30:20,600
I think it's really important
to use fresh wherever possible.
642
00:30:22,720 --> 00:30:26,680
I'm adding in really light
and fresh nectarines
643
00:30:26,680 --> 00:30:31,640
into my apricot syrup
for a little element of smokiness.
644
00:30:31,640 --> 00:30:33,800
I'm also adding in some rosemary.
645
00:30:33,800 --> 00:30:38,480
I've got cinnamon and making
a cinnamon sugar and a ginger syrup.
646
00:30:38,480 --> 00:30:40,560
A little bite to go to the dish.
647
00:30:40,560 --> 00:30:43,040
Ooh! Spicy.
648
00:30:43,040 --> 00:30:45,760
I'm taking a risk today,
adding bold flavours,
649
00:30:45,760 --> 00:30:47,640
and I'm hoping that I can
tie it all together
650
00:30:47,640 --> 00:30:49,520
and bring some balance to the dish.
651
00:30:52,840 --> 00:30:56,680
Oh. Looking good. Ready. It's ready.
652
00:30:58,040 --> 00:31:01,160
Give it a couple more minutes.
ANDRE: Have a little dance.
653
00:31:01,160 --> 00:31:02,400
Yeah. That's it.
654
00:31:05,520 --> 00:31:06,920
15 minutes to go.
655
00:31:06,920 --> 00:31:09,920
My tart with the frangipane
is still in the oven.
656
00:31:09,920 --> 00:31:12,760
I check on my ice-cream
and it's churning really well.
657
00:31:12,760 --> 00:31:14,680
It looks nice and smooth.
658
00:31:14,680 --> 00:31:16,880
OK, I need a toasted coconut
659
00:31:16,880 --> 00:31:19,600
because pandan and coconut goes
so perfectly together.
660
00:31:24,520 --> 00:31:26,080
Jeez, Louise.
Oh, my God.
661
00:31:26,080 --> 00:31:27,240
Do you want a raincoat, mate?
662
00:31:28,360 --> 00:31:30,960
I think it's really important
to have fun in this kitchen
663
00:31:30,960 --> 00:31:32,920
so, you know, the stress doesn't,
you know,
664
00:31:32,920 --> 00:31:34,400
get the better of you.
665
00:31:34,400 --> 00:31:37,440
Declan, are you gonna have coconut
dandruff in your hair?
666
00:31:37,440 --> 00:31:39,800
I am a bit of
a happy-go-lucky larrikin.
667
00:31:39,800 --> 00:31:43,120
Sarah, do you want a hat?
No, thank you. (LAUGHS)
668
00:31:43,120 --> 00:31:44,400
But I'm having fun.
669
00:31:44,400 --> 00:31:46,400
LAURA: Deckers!
BEN: Dust your head off, mate!
670
00:31:46,400 --> 00:31:48,400
Dust your head off.
Oh, my God, I can't.
671
00:31:54,960 --> 00:31:58,560
This dish is for immunity.
10 minutes to go!
672
00:31:58,560 --> 00:32:01,680
(CHEERING AND APPLAUSE)
673
00:32:09,120 --> 00:32:12,000
I've made chiffon cakes
my whole entire life.
674
00:32:12,000 --> 00:32:14,440
But making this chiffon for Poh,
675
00:32:14,440 --> 00:32:16,840
who knows her chiffon cakes
really well,
676
00:32:16,840 --> 00:32:18,240
I'm really nervous.
677
00:32:18,240 --> 00:32:20,080
God, this is killing me.
678
00:32:20,080 --> 00:32:22,880
10 minutes to go,
the curd is looking great,
679
00:32:22,880 --> 00:32:24,320
the Chantilly cream is done.
680
00:32:24,320 --> 00:32:27,360
Now I really need to focus
on constructing this cake well.
681
00:32:27,360 --> 00:32:31,600
I'm thinking I could probably get
at least six layers.
682
00:32:31,600 --> 00:32:34,280
So I start slicing it
into equal portions.
683
00:32:35,320 --> 00:32:37,360
I've got to make this cake
look beautiful.
684
00:32:37,360 --> 00:32:38,760
It's as simple as that.
685
00:32:40,520 --> 00:32:42,120
BEAU: Nice work, Audra.
686
00:32:45,440 --> 00:32:47,320
That, that, that...that.
687
00:32:48,440 --> 00:32:50,320
I'm doing a...Andre.
688
00:32:50,320 --> 00:32:52,600
This cook has gone so well.
689
00:32:52,600 --> 00:32:55,400
The orange parfait set perfectly.
690
00:32:55,400 --> 00:32:57,680
The lemon granita is punchy.
691
00:32:59,240 --> 00:33:00,280
ALANA: Good, Theo?
692
00:33:00,280 --> 00:33:03,040
Ooh! Bloody good.
Win, win, win.
693
00:33:03,040 --> 00:33:04,520
Now it's come to plate up,
694
00:33:04,520 --> 00:33:06,520
I need to think
about how I'm going to garnish.
695
00:33:06,520 --> 00:33:08,840
Beautiful, Theo.
I've never seen anything like it.
696
00:33:08,840 --> 00:33:10,880
Look at that.
Beautiful.
697
00:33:14,280 --> 00:33:16,960
A gin and tonic has bitterness,
it's got sweetness,
698
00:33:16,960 --> 00:33:18,800
it's got a little bit of sourness
in there as well -
699
00:33:18,800 --> 00:33:21,160
that's what I'm trying
to replicate in this dessert today.
700
00:33:21,160 --> 00:33:22,400
Tried everything individually,
701
00:33:22,400 --> 00:33:25,120
I can start using my last couple
of minutes to try it together now.
702
00:33:25,120 --> 00:33:28,040
And I taste
that grapefruit and gin mousse,
703
00:33:28,040 --> 00:33:29,440
and it is, like,
704
00:33:29,440 --> 00:33:32,000
punch-you-in-the-face with bitter
and, kind of, gin flavour.
705
00:33:32,000 --> 00:33:35,080
But I think I need to get enough
of those sweet elements on,
706
00:33:35,080 --> 00:33:37,000
that curd and the rhubarb granita,
707
00:33:37,000 --> 00:33:39,560
to make sure you get
kind of more sweet than bitter.
708
00:33:43,360 --> 00:33:44,560
Tastes good.
709
00:33:44,560 --> 00:33:47,160
I reckon I've got the flavours
down pat of a gin and tonic here,
710
00:33:47,160 --> 00:33:49,360
but what I'm missing is
that kind of carbonation factor -
711
00:33:49,360 --> 00:33:50,880
the fizziness that goes with it.
712
00:33:52,680 --> 00:33:54,120
And then it hits me.
713
00:33:54,120 --> 00:33:55,920
I'm going to make a basil oil
and use the maltodextrin
714
00:33:55,920 --> 00:33:59,520
to try and make a really fun
sort of basil snowy-type scenario.
715
00:34:00,840 --> 00:34:04,040
And so this basil element not only
has that kind of like whimsical,
716
00:34:04,040 --> 00:34:06,520
fun, sherbet-y kind of vibe
going on,
717
00:34:06,520 --> 00:34:08,440
but I've chucked a bunch
of citric acid in there as well,
718
00:34:08,440 --> 00:34:10,560
which is going to give you
that real fizzy vibe.
719
00:34:10,560 --> 00:34:12,440
So I think it's going
to complete the dessert nicely.
720
00:34:12,440 --> 00:34:14,520
LAURA: Very green, Callum.
That's the idea, Lozzie.
721
00:34:14,520 --> 00:34:17,760
Embrace the chaos, gang!
Three minutes to go!
722
00:34:17,760 --> 00:34:20,000
(CHEERING AND APPLAUSE)
723
00:34:23,560 --> 00:34:24,680
SARAH: Freaking out now.
724
00:34:25,760 --> 00:34:27,320
I want it to be good!
725
00:34:27,320 --> 00:34:29,320
I've got a lot of elements
on the go.
726
00:34:31,160 --> 00:34:33,320
Apricot syrup, my grilled nectarine,
727
00:34:33,320 --> 00:34:35,960
my mandarin white chocolate
Chantilly,
728
00:34:35,960 --> 00:34:37,320
a cinnamon sugar.
729
00:34:38,800 --> 00:34:42,320
I'm hoping the almond cake is
going to sit there,
730
00:34:42,320 --> 00:34:45,000
tucked away under all of these
big, bold flavours
731
00:34:45,000 --> 00:34:47,160
and it will all sing beautifully.
732
00:34:47,160 --> 00:34:49,000
Just really trying to get
733
00:34:49,000 --> 00:34:51,360
these really strong punches
of flavour going through
734
00:34:51,360 --> 00:34:52,720
so, with each bite, you get
735
00:34:52,720 --> 00:34:55,640
these little spikes of flavours
like, "Hi, I'm here!"
736
00:34:59,960 --> 00:35:01,480
One minute to go!
737
00:35:01,480 --> 00:35:03,920
(CHEERING AND APPLAUSE)
738
00:35:03,920 --> 00:35:07,040
DECLAN: One minute to go.
I'm really happy with my ice-cream.
739
00:35:08,520 --> 00:35:11,360
But my tart is
still in the fridge cooling.
740
00:35:11,360 --> 00:35:13,480
Chop, chop, yeah?
Ah!
741
00:35:13,480 --> 00:35:16,360
I didn't want this much pressure
and stress on myself
742
00:35:16,360 --> 00:35:18,320
at this point of the cook,
but here we are.
743
00:35:18,320 --> 00:35:20,320
I have to get this on the plate now.
744
00:35:23,040 --> 00:35:24,480
Good. Not bad.
745
00:35:24,480 --> 00:35:29,240
This tart is what's standing
between me and immunity.
746
00:35:29,240 --> 00:35:32,560
I start cutting through the tart,
my tart shell's holding.
747
00:35:32,560 --> 00:35:33,760
BEAU: Yeah. Good work, mate.
748
00:35:33,760 --> 00:35:35,080
Well done.
It's alright.
749
00:35:38,760 --> 00:35:40,600
But as soon as I sort of
pull that slice out,
750
00:35:40,600 --> 00:35:43,040
I just see my custard
spill over the edge.
751
00:35:43,040 --> 00:35:45,400
It hasn't had enough time to set.
752
00:35:45,400 --> 00:35:46,560
Ah...
753
00:35:48,920 --> 00:35:49,960
Give it a clean.
754
00:35:51,440 --> 00:35:54,480
We want to see your dish on a plate
in 10...
755
00:35:54,480 --> 00:35:56,400
JUDGES: Nine, eight,
756
00:35:56,400 --> 00:35:58,480
seven, six,
757
00:35:58,480 --> 00:36:00,760
five, four,
758
00:36:00,760 --> 00:36:02,440
three, two,
759
00:36:02,440 --> 00:36:03,760
one!
760
00:36:06,000 --> 00:36:07,160
Bravo!
761
00:36:08,720 --> 00:36:09,880
What happened, Deckie?
762
00:36:09,880 --> 00:36:12,840
Ah, sheesh! It's still just runny
on the middle.
763
00:36:12,840 --> 00:36:14,040
Ah!
764
00:36:18,400 --> 00:36:21,960
You've just had 90 minutes to cook
an incredible dessert
765
00:36:21,960 --> 00:36:23,920
from nearly 60 ingredients,
766
00:36:23,920 --> 00:36:27,560
and the top dish is going to be
immune from Sunday's elimination.
767
00:36:29,440 --> 00:36:33,160
So, the first dish we'd like
to taste belongs to...
768
00:36:33,160 --> 00:36:34,560
..Sarah.
769
00:36:36,400 --> 00:36:40,280
SARAH: Today, I've been inspired by
a traditional dish I had in India.
770
00:36:42,840 --> 00:36:44,280
I was just playing it safe
771
00:36:44,280 --> 00:36:49,720
until the judges advised me to add
a piece of me into this dish,
772
00:36:49,720 --> 00:36:51,280
and I feel like I really did that.
773
00:36:51,280 --> 00:36:52,560
I've really amped it up.
774
00:36:52,560 --> 00:36:55,880
It's an exciting dish,
so I hope I've done enough.
775
00:36:55,880 --> 00:36:57,560
I hope the judges love it.
776
00:36:58,640 --> 00:37:03,200
Sarah, what have we got?
This is my Apricot Delight.
777
00:37:03,200 --> 00:37:07,280
It is a mandarin and apricot sorbet,
a little bit of bourbon,
778
00:37:07,280 --> 00:37:10,960
mandarin and white chocolate
Chantilly, cinnamon sugar.
779
00:37:10,960 --> 00:37:13,800
We've got some charred nectarines
on the hibachi,
780
00:37:13,800 --> 00:37:16,040
an apricot rosemary sauce
781
00:37:16,040 --> 00:37:18,960
and an almond cake.
782
00:37:18,960 --> 00:37:21,040
Talk me through the dish
it's based on again.
783
00:37:21,040 --> 00:37:22,720
A apricot delight?
784
00:37:22,720 --> 00:37:24,360
Yeah, you get it
on the streets in India,
785
00:37:24,360 --> 00:37:27,720
and it's just apricot,
mandarin, cream and almonds,
786
00:37:27,720 --> 00:37:30,520
and it's turned into this.
787
00:37:30,520 --> 00:37:33,720
Honestly, I've always wanted
to play around with these flavours,
788
00:37:33,720 --> 00:37:36,680
but I'm hoping
that I've kept the essence
789
00:37:36,680 --> 00:37:38,680
of that dish -
just turned into something else.
790
00:37:44,720 --> 00:37:46,280
I'm super interested to see
791
00:37:46,280 --> 00:37:49,480
how you have made this dish
more of your own.
792
00:38:01,000 --> 00:38:04,960
ANNOUNCER: Which fan favourite will
lift the MasterChef trophy?
793
00:38:04,960 --> 00:38:08,920
Watch every mouth-watering episode
on 10Play.
794
00:38:17,560 --> 00:38:20,520
You have to dig into the bottom,
get all the stuff.
795
00:38:20,520 --> 00:38:21,840
SOFIA: All the stuff?
796
00:38:34,920 --> 00:38:36,040
Sarah...
797
00:38:37,280 --> 00:38:39,400
..the combination
of all the different ingredients
798
00:38:39,400 --> 00:38:40,840
is just perfect.
799
00:38:42,080 --> 00:38:47,200
Your mix of spice, cinnamon,
your nectarines, white chocolate,
800
00:38:47,200 --> 00:38:48,800
apricots...
801
00:38:48,800 --> 00:38:51,760
What is amazing is
how balanced everything is.
802
00:38:53,320 --> 00:38:56,200
And when you go through it,
it's just delicious.
803
00:38:56,200 --> 00:38:57,680
So I love it.
804
00:38:57,680 --> 00:39:00,120
Thank you.
It looked a million bucks.
805
00:39:01,080 --> 00:39:02,600
Presentation of the cream
806
00:39:02,600 --> 00:39:05,280
and just how simple that was
was epic.
807
00:39:05,280 --> 00:39:07,160
Then we start to go
through all the layers.
808
00:39:07,160 --> 00:39:10,560
It's such
a prolific flavour combination
809
00:39:10,560 --> 00:39:12,280
that you've got going on there.
810
00:39:12,280 --> 00:39:15,200
Thanks.
Sarah, it was actually really boozy
811
00:39:15,200 --> 00:39:16,640
and I loved it.
812
00:39:16,640 --> 00:39:18,160
It just took it to this, sort of,
813
00:39:18,160 --> 00:39:21,600
more sort of adult
kind of flavour profile.
814
00:39:21,600 --> 00:39:23,480
Love the charred nectarines
815
00:39:23,480 --> 00:39:25,480
and I love
the white chocolate Chantilly.
816
00:39:25,480 --> 00:39:28,400
Yeah, it was just
a really nice little scoopy dessert
817
00:39:28,400 --> 00:39:29,600
and beautifully presented.
818
00:39:29,600 --> 00:39:32,160
We want some more!
(THEY CHUCKLE)
819
00:39:32,160 --> 00:39:34,720
What next?! (CHUCKLES)
Thank you.
820
00:39:34,720 --> 00:39:36,280
Thanks, Sarah.
SOFIA: Thanks, Sarah.
821
00:39:36,280 --> 00:39:38,000
(APPLAUSE)
822
00:39:38,000 --> 00:39:39,400
I'm so proud of this dish.
823
00:39:39,400 --> 00:39:42,920
And I think that I've really
hit my stride in the kitchen.
824
00:39:42,920 --> 00:39:46,160
I'm here to push myself
and to push the boundaries.
825
00:39:46,160 --> 00:39:47,360
And I did that today.
826
00:39:47,360 --> 00:39:49,760
Next up, Declan.
827
00:39:49,760 --> 00:39:51,400
(APPLAUSE)
828
00:39:52,760 --> 00:39:55,640
DECLAN: I'm taking my dish
up to the judges.
829
00:39:55,640 --> 00:39:59,040
Proud of what I've created,
definitely,
830
00:39:59,040 --> 00:40:01,000
but not so much proud
of my execution
831
00:40:01,000 --> 00:40:02,640
on some of the elements.
832
00:40:02,640 --> 00:40:03,840
Hello, Declan.
Hey.
833
00:40:03,840 --> 00:40:04,920
What did you make?
834
00:40:04,920 --> 00:40:07,840
Um, I've done
an almond and mango tart
835
00:40:07,840 --> 00:40:09,880
with a pandan coconut ice-cream.
836
00:40:12,920 --> 00:40:14,080
Nice. How'd you go?
837
00:40:14,080 --> 00:40:17,480
'Cause you were looking
for just perfect execution today.
838
00:40:17,480 --> 00:40:19,760
Yeah, yeah.
And I think that's why I'm just,
839
00:40:19,760 --> 00:40:21,160
like, a bit hard on myself.
840
00:40:21,160 --> 00:40:23,400
I knew it could have been better.
Yeah.
841
00:40:46,160 --> 00:40:48,360
Declan... (EXHALES LOUDLY)
842
00:40:49,480 --> 00:40:52,080
..I'm excited that you tried
to make something
843
00:40:52,080 --> 00:40:53,680
which is very close to me -
844
00:40:53,680 --> 00:40:56,560
a frangipane tart -
845
00:40:56,560 --> 00:40:58,440
and trying to twist it your way.
846
00:40:59,400 --> 00:41:01,840
The combination of your flavours
is immaculate.
847
00:41:01,840 --> 00:41:02,840
It's perfect.
848
00:41:04,640 --> 00:41:07,000
What is extraordinary
is your ice-cream.
849
00:41:08,400 --> 00:41:11,800
So, the pandan,
the coconut grated freshly,
850
00:41:11,800 --> 00:41:14,160
which you did - perfect.
851
00:41:14,160 --> 00:41:19,400
The contents of your ice-cream -
the amount of sugar is just sublime.
852
00:41:19,400 --> 00:41:22,360
Mm-hm.
It's a top, top ice-cream.
853
00:41:23,320 --> 00:41:28,120
I think you got yourself
a let-down with the tart...
854
00:41:29,880 --> 00:41:32,440
..which is definitely uncooked,
which is a shame.
855
00:41:33,920 --> 00:41:37,320
Declan, I really love the flavours
that you've used.
856
00:41:37,320 --> 00:41:39,760
I think the flavour profile
is perfect.
857
00:41:39,760 --> 00:41:43,440
Love the mango custard,
love the pandan coconut ice-cream.
858
00:41:43,440 --> 00:41:46,400
Where I think there were
some problems is the tart shell.
859
00:41:48,680 --> 00:41:50,280
It is really blonde.
860
00:41:52,480 --> 00:41:54,560
Otherwise, I think
it's such a solid dessert.
861
00:41:54,560 --> 00:41:55,560
Yeah.
Well done, mate.
862
00:41:55,560 --> 00:41:57,080
Alright. Thank you.
863
00:42:00,040 --> 00:42:02,680
I know I'm a good cook,
but I get distracted.
864
00:42:02,680 --> 00:42:06,080
I really need to finesse my dishes
at this point in the competition.
865
00:42:06,080 --> 00:42:10,040
So, moving forward, cleaner bench,
and I'm going to be laser-focused.
866
00:42:11,800 --> 00:42:13,800
OK, Theo, you're next.
867
00:42:15,760 --> 00:42:17,320
What have you made?
868
00:42:17,320 --> 00:42:20,600
THEO: It's an orange citrus parfait,
869
00:42:20,600 --> 00:42:24,920
lemon granita,
kourabiedes and paximadia cookie
870
00:42:24,920 --> 00:42:27,680
with candied fennel fronds.
871
00:42:27,680 --> 00:42:29,520
And then there's
a citrus butter sauce as well.
872
00:42:32,360 --> 00:42:33,360
Theo...
873
00:42:35,120 --> 00:42:37,560
..at first... (EXHALES LOUDLY)
874
00:42:37,560 --> 00:42:40,280
..I did not know
what to make from your dish.
875
00:42:40,280 --> 00:42:43,320
And the more I'm digging in,
the more I love it.
876
00:42:44,680 --> 00:42:45,960
It's not too sweet.
877
00:42:45,960 --> 00:42:48,280
The sauce with butter -
it does work very well,
878
00:42:48,280 --> 00:42:50,800
because the sharpness
of your orange juice
879
00:42:50,800 --> 00:42:52,080
and that biscuit...
880
00:42:53,640 --> 00:42:57,080
Put everything together -
what a pleasure.
881
00:42:57,080 --> 00:42:59,600
Audra!
(APPLAUSE)
882
00:43:00,800 --> 00:43:04,840
AUDRA: It's a matcha cake
with yuzu curd and lemon Chantilly.
883
00:43:07,800 --> 00:43:09,120
The cake...
884
00:43:10,120 --> 00:43:11,320
Ah!
885
00:43:11,320 --> 00:43:14,160
..it was really good, I loved it.
886
00:43:14,160 --> 00:43:16,200
I love the matcha and yuzu
combination.
887
00:43:16,200 --> 00:43:20,240
I love the lemon cream,
I love the yuzu curd.
888
00:43:20,240 --> 00:43:21,800
Really nice and sharp.
889
00:43:21,800 --> 00:43:23,120
Well done, Audra.
890
00:43:26,600 --> 00:43:28,800
Callum, it's your turn next.
891
00:43:31,080 --> 00:43:32,720
CALLUM: I'm really proud
of this dish.
892
00:43:32,720 --> 00:43:34,480
I'm really happy
with how it's come together.
893
00:43:34,480 --> 00:43:36,520
I think it looks beautiful,
I know it tastes great,
894
00:43:36,520 --> 00:43:38,960
but I just really hope
that Poh loves it.
895
00:43:38,960 --> 00:43:41,400
And this is, in fact,
my rhubarb redemption.
896
00:43:44,240 --> 00:43:46,600
Callum, can you tell us
what you've made?
897
00:43:46,600 --> 00:43:48,200
Some of my favourite things
to go with gin.
898
00:43:49,560 --> 00:43:52,080
So, it's a bitter gin
and grapefruit mousse.
899
00:43:52,080 --> 00:43:53,160
rhubarb granita,
900
00:43:53,160 --> 00:43:55,040
roasted and pickled rhubarb,
901
00:43:55,040 --> 00:43:56,680
and then a basil snow on top.
902
00:43:58,200 --> 00:44:01,840
Callum, what would winning immunity
in Sweet Week mean to you?
903
00:44:01,840 --> 00:44:03,840
One of the things about coming back
into this competition
904
00:44:03,840 --> 00:44:05,000
when you've been out for a while
905
00:44:05,000 --> 00:44:06,560
and sort of have a career
in the space,
906
00:44:06,560 --> 00:44:09,160
is that it's part of you wanting
to do well...
907
00:44:10,560 --> 00:44:12,680
..and part of you not wanting
to, like, look silly...
908
00:44:14,240 --> 00:44:16,840
..or damage your reputation,
and that kind of thing.
909
00:44:16,840 --> 00:44:18,840
I felt pretty humbled
from your pressure test, Poh,
910
00:44:18,840 --> 00:44:20,840
and I feel like I didn't do
that well.
911
00:44:20,840 --> 00:44:23,240
So I wanted to kind of rebound
and put up a good dish.
912
00:44:46,920 --> 00:44:48,120
(WHISPERS) Bloody hell!
913
00:44:56,680 --> 00:44:57,760
Callum...
914
00:44:59,000 --> 00:45:00,480
..are you happy with that?
915
00:45:01,680 --> 00:45:03,120
Seems like a loaded question, Poh.
916
00:45:03,120 --> 00:45:05,400
(LAUGHTER)
917
00:45:06,800 --> 00:45:08,640
Because it tastes bloody good!
918
00:45:08,640 --> 00:45:11,520
(LAUGHTER AND APPLAUSE)
919
00:45:11,520 --> 00:45:14,120
Thank you.
It's so good!
920
00:45:14,120 --> 00:45:16,000
What I love about your desserts,
921
00:45:16,000 --> 00:45:20,080
Callum, is that they look and taste
so effortless.
922
00:45:20,080 --> 00:45:22,040
There is so much thought and skill
923
00:45:22,040 --> 00:45:25,840
behind how you knit
and bring flavours together.
924
00:45:25,840 --> 00:45:28,320
It's a sort of food that, like,
really moves me,
925
00:45:28,320 --> 00:45:32,440
because it means that you're
listening to your ingredients.
926
00:45:32,440 --> 00:45:36,040
The gin and grapefruit mousse
is so lovely and silken.
927
00:45:36,040 --> 00:45:39,480
I love those crunchy bits
of pickled rhubarb.
928
00:45:40,600 --> 00:45:41,600
And thank you.
929
00:45:41,600 --> 00:45:44,760
Thanks for the little ode
to my roasted rhubarb. (GIGGLES)
930
00:45:44,760 --> 00:45:46,680
No, thank you. It is, um...
931
00:45:46,680 --> 00:45:50,080
I feel like you can never be
too confident in this kitchen.
932
00:45:50,080 --> 00:45:53,080
Like, you do go
on the swings and roundabouts.
933
00:45:53,080 --> 00:45:55,680
Um, but I think every time
you have a bad cook is actually
934
00:45:55,680 --> 00:45:57,120
when you grow and learn the most.
Yeah.
935
00:45:57,120 --> 00:45:59,000
That's part of the reason
I wanted to come back as well.
936
00:45:59,000 --> 00:46:00,600
Keep learning.
Yeah, yeah.
937
00:46:00,600 --> 00:46:02,760
That's a really...
That's a great attitude to have.
938
00:46:02,760 --> 00:46:04,960
I'm blown away. I'm so impressed.
939
00:46:06,280 --> 00:46:08,000
Have you done that before?
No.
940
00:46:08,000 --> 00:46:09,240
Don't lie to me.
941
00:46:09,240 --> 00:46:11,720
(ALL LAUGH)
942
00:46:11,720 --> 00:46:13,280
You have to have done that before.
943
00:46:14,400 --> 00:46:16,080
Nope.
JEAN-CHRISTOPHE: Unbelievable.
944
00:46:16,080 --> 00:46:18,440
(LAUGHS WITH DISBELIEF)
945
00:46:18,440 --> 00:46:20,440
Like, man, that is...
946
00:46:20,440 --> 00:46:23,760
That is crazy, crazy cooking.
947
00:46:23,760 --> 00:46:25,600
Like, elite cooking.
948
00:46:25,600 --> 00:46:29,640
Like, chefs train and train
and test and test,
949
00:46:29,640 --> 00:46:31,360
and you do that in 90 minutes, mate.
950
00:46:31,360 --> 00:46:33,440
It is, like, so baffling.
951
00:46:33,440 --> 00:46:38,320
You just have the perfect ratio
of every component.
952
00:46:38,320 --> 00:46:42,000
Like this, the basil snow, saying,
953
00:46:42,000 --> 00:46:44,880
"We're just going to calm you down
because you're a bit crazy," right?
954
00:46:44,880 --> 00:46:46,320
Then the pickled rhubarb.
955
00:46:46,320 --> 00:46:48,520
"Also, you're going a bit wild
over here,
956
00:46:48,520 --> 00:46:50,040
"but I'm going to calm you down."
957
00:46:50,040 --> 00:46:52,880
They play this beautiful role
of being able to just, like,
958
00:46:52,880 --> 00:46:54,560
make everything work
959
00:46:54,560 --> 00:46:57,560
and be really succinct
and harmonious.
960
00:46:57,560 --> 00:47:00,040
That is why you're a force, mate.
Well done, mate.
961
00:47:00,040 --> 00:47:01,960
That is an incredible,
962
00:47:01,960 --> 00:47:04,640
incredible dessert.
Thank you. Appreciate it, mate.
963
00:47:04,640 --> 00:47:08,320
Callum, it was honestly
such a pleasure to eat.
964
00:47:09,360 --> 00:47:11,440
If you keep cooking dishes
of this standard,
965
00:47:11,440 --> 00:47:13,320
you're going to be
one of the few people,
966
00:47:13,320 --> 00:47:16,240
if not the final person, standing.
Thank you.
967
00:47:16,240 --> 00:47:18,600
Callum, your dish is stunning.
968
00:47:22,240 --> 00:47:26,560
I am insisting, I wish
Michelin was in Australia now,
969
00:47:26,560 --> 00:47:28,640
because you will be
one of the many people
970
00:47:28,640 --> 00:47:29,960
who deserve a Michelin star.
971
00:47:31,360 --> 00:47:33,040
Well done. Well done to you.
972
00:47:33,040 --> 00:47:34,320
Well done.
973
00:47:37,960 --> 00:47:39,360
Around the side.
974
00:47:39,360 --> 00:47:41,000
(THEY TALK INDISTINCTLY)
975
00:47:41,000 --> 00:47:43,040
Oh, what a relief.
976
00:47:43,040 --> 00:47:44,960
That is such a good feeling.
977
00:47:44,960 --> 00:47:46,720
I think it's one of the best dishes
I've actually made
978
00:47:46,720 --> 00:47:48,920
in the competition so far,
979
00:47:48,920 --> 00:47:51,320
and especially to have Poh give me
980
00:47:51,320 --> 00:47:52,920
such good feedback
for my dish today -
981
00:47:52,920 --> 00:47:54,560
yeah, I couldn't be happier.
982
00:47:54,560 --> 00:47:55,640
Oh, look at you!
983
00:47:55,640 --> 00:47:57,240
Good feedback.
Well done, well done.
984
00:47:57,240 --> 00:47:58,400
Thanks, mate.
985
00:48:03,200 --> 00:48:07,560
Challenges like that just go to show
Sweet Week is bloody tough, right?
986
00:48:09,000 --> 00:48:11,480
We're at the stage
of the competition
987
00:48:11,480 --> 00:48:14,520
where we need to see you step it up.
988
00:48:14,520 --> 00:48:20,200
And today, there was one dish
that absolutely stole the show,
989
00:48:20,200 --> 00:48:24,440
a concept that would fit right in
at an elite restaurant,
990
00:48:24,440 --> 00:48:29,200
and execution well worthy
of winning this competition.
991
00:48:30,320 --> 00:48:34,840
Callum, congratulations!
(APPLAUSE)
992
00:48:34,840 --> 00:48:35,880
Nice work, Cal.
993
00:48:40,040 --> 00:48:41,120
Well, congrats, Callum,
994
00:48:41,120 --> 00:48:43,400
you're safe on Sunday,
alongside Laura.
995
00:48:43,400 --> 00:48:45,600
Whoo!
Good night!
996
00:48:45,600 --> 00:48:47,120
Everybody. Well done, Callum.
997
00:48:50,960 --> 00:48:53,640
ANNOUNCER: Sunday night
on MasterChef Australia...
998
00:48:53,640 --> 00:48:56,800
(ALL EXCLAIM)
999
00:48:56,800 --> 00:48:59,320
LAURA: Oh, they're so cute!
1000
00:48:59,320 --> 00:49:00,600
AUDRA: The judges have shrunk!
1001
00:49:00,600 --> 00:49:02,720
..a blast from their past...
1002
00:49:02,720 --> 00:49:03,760
Good morning, gang.
1003
00:49:05,160 --> 00:49:06,760
What's so funny?
1004
00:49:08,320 --> 00:49:12,040
..is the key
to surviving this elimination.
1005
00:49:12,040 --> 00:49:14,200
POH: We want you to create
a sweet dish
1006
00:49:14,200 --> 00:49:16,560
inspired by your childhood.
1007
00:49:16,560 --> 00:49:18,000
It's very nostalgic.
1008
00:49:18,000 --> 00:49:19,400
This is what food does.
1009
00:49:19,400 --> 00:49:21,840
I know, I know.
It's crazy.
1010
00:49:21,840 --> 00:49:24,640
But Sweet Week will come
1011
00:49:24,640 --> 00:49:27,160
to a bittersweet end.
1012
00:49:27,160 --> 00:49:28,920
SNEZ: I'm definitely
not ready to go.
1013
00:49:28,920 --> 00:49:30,200
I'm back to win.
1014
00:49:31,400 --> 00:49:33,400
Captions by Red Bee Media
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