Original subtitles

(CLAPPING)

(GASPING)

Good morning, everyone.

(GASPING) MAN: What is that?

SNEZ: What are the tiny things?

I'm walking in and I straightaway see little cubes.

Wow. WOMAN: Wow. Sick.

Little diamonds, looking sparkly, looking beautiful.

And I'm like, taste test!

Oh, boy. Here we go.

Morning, all.

ALL: Morning!

How gorgeous do these beautiful bite-sized gems look?

MAN: Oh, beautiful. WOMAN: Very gorgeous.

WOMAN 2: Cute is a button.

They're all made out of jelly.

Today it's up to you to guess what's what in...

..a taste test!

ALL: Ooh!

I like these tests.

Jamie's like... (LAUGHS BUT QUICKLY FADES)

Yeah, yeah.

My track record this season for taste tests

is MasterChef - 2, Jamie - 0.

Is it plum? ANDY: Plum.

Incorrect.

(OTHERS GROAN)

I'm gonna go fish sauce.

Jamie, I'm sorry. There's no fish sauce in this dish.

Today I'm looking for a bit of redemption

so let's see how this goes.

Each gem is entirely unique.

There are almost 60 flavours on this table.

(CONTESTANTS GASP)

I don't know 60 flavours.

So prime your palates.

Guess correctly and you'll stay in the game.

Guess incorrectly and you're out.

The last five standing are going to be cooking

in round two for immunity.

Ooh!

Today is, like, high stakes

because it's the last chance to win immunity in Sweet Week.

But if you get one thing wrong, you're out.

Alrighty, let's get you into order.

WOMAN: Go, Beausy. Thank you.

Good luck.

Ooh. I'm out at the end.

Always the last to know.

Damn. It gets harder as you progress into those flavours.

Right. We have our tasting order.

One by one, you're going to step on up,

taste a jelly gem and guess the flavour.

ANDY: There's no texture to help you out.

You really have to concentrate here.

Righto, first up. Let's do it, Theo.

THEO: We don't have texture to rely on.

You've got to rely on your instincts

and memory of what you've tasted before.

So I'm going to close my eyes.

I feel like when I close my eyes

I can just put myself in the moment of whatever I'm tasting.

WOMAN: Oh, no.

Are you serious? That is hard!

Oh, no. What the hell?

Oh, God. I thought I'd get more of something.

Maybe you should have savoured it a little bit.

Yeah. I couldn't help it!

It just disappeared in my mouth.

Just racking my brain as to what this could be.

This is really important. Immunity right now. You want that?

And then it just hits me.

It's a vivid memory from my childhood.

Growing up, we'd always have this and fetta cheese.

Watermelon.

Is correct!

(OTHERS WHOOP)

Yes. I knew it, I knew it. I could taste that watermelon.

Snez, it's your turn. Let's do it.

I'm really, really excited about this one.

My tasting skills are amazing.

This one here... Yeah.

..this is you. OK.

Oh, my God. It smells like pineapple.

This is so weird. It's hard, so take your time.

First the smell like pineapple, then I thought it looked like orange.

But it tastes like pear.

(SOFIA CHUCKLES)

We've gone everywhere.

Now I have three ideas, but I need to rely on my tastebuds here.

Definitely tastes like pear.

You're locking in pear? Yep.

Snez, pear...

..is incorrect. I'm sorry.

WOMAN: Wow. Oh, my God. The answer is mango.

Mango?!

There is now way! Oh, my God.

Snez, unfortunately, you won't be cooking in round two.

You can step over under the gantry. You're done.

Oh, sorry, Snez.

Bad luck, Snezzy.

No-one's laughing because we all know it's gonna be hard.

I love mango. How did I miss that?

I'm really gutted because I really wanted to cook today.

Declan, you're up next.

Seeing how difficult this taste test is,

I'm really nervous.

Ginger.

Correct. ANDY: Here we go.

JEAN-CHRISTOPHE: Alana.

ALANA: First bite, I can definitely taste that it's citrus.

Could be lemon, could be lime.

I'm oscillating between two things.

I'll say lime.

Lime...

..is incorrect.

(OTHERS GASP)

The correct answer is lemon.

Oh, God!

I should have just gone with lemon.

The first thing I thought was lemon.

Dammit!

Righto. We all know how hard this is now.

And next up, a man with a bit of redemption on his mind, I reckon.

Build it up, build it up. Jamie, let's do it!

Yeah, yeah, yeah.

My strategy today is just lean in,

and whatever comes to mind first is probably going to be right.

That one there, that's yours.

Oh, that could be plum as well, couldn't it?

(LAUGHTER)

Mm.

I smell and immediately all I can smell is the coffee

that I had this morning and I'm worried.

I'm like, is it still on me.

Hmm.

Take a bite. No, no, no, I got it.

Coffee?

Coffee?

It's correct, mate. He's back!

(CHEERING)

MAN: He's back, baby!

Your turn, Andre.

It's carrot.

Carrot's correct!

Well played, mate.

POH: Sarah, you're next.

Chilli.

That is...

..correct.

JEAN-CHRISTOPHE: Callum. Hey.

Strawberry. Oh, gosh.

Strawberry is correct.

Beau, are you ready? Yep.

Let's go.

Interesting.

I just need to take my time and put everything else out of my mind.

It's right up in there, isn't it? (LAUGHTER)

You touched the brain.

(LAUGHS)

It is hard.

It's tough, isn't it? Mm.

Where's your mind going?

Pear. WOMAN: Oh, no, Beau!

Oh, gosh.

Could be a few different things. I'm picking up, like, pear or apple.

I really don't know where to go with this one.

I'm going to say apple.

Beau... Yeah.

..apple is incorrect.

Sorry. That's alright.

Correct answer is pineapple.

(OTHERS GASP)

You were so close. Halfway there.

Let's put those tastebuds to the test, Depinder.

That one.

I think it's chocolate.

Correct!

POH: Benjamin, you're next.

Passionfruit. Passionfruit is correct.

(ALL CHEER)

Next one, Audra, please.

(EXHALES SHARPLY)

Oh.

What is it?

I think it's lychee.

Ooh!

Lychee is...

..correct. Yes!

Yes! Yes!

Shall we start the second round? Let's do it, Theo.

THEO: Oh. I've changed my technique a little bit here.

Savour this one this time.

Last time it just went straight down the goblet.

And I don't want to make that mistake again.

I put it in my mouth.

I close my eyes again and straightaway.

Beetroot. WOMAN: Ah.

Ooh!

Beetroot's correct, mate.

SOFIA: Deckers, you're up.

Oh.

Yes!

It's a very nostalgic smell.

Cinnamon.

Cinnamon is correct. Thanks, Dec!

Jamie, you're next. Jamie.

ANDY: That's you. There you go.

Still in this first spectrum of nearly 60 gems,

it's got to be another simple flavour, right?

It is caramelised sugar of some description.

OK, Jamie, what's your answer?

Uh, caramel?

Ooh!

Jamie, caramel...

..is incorrect.

(OTHERS GROAN) That's alright.

You're very close. Maple syrup.

(OTHERS GASP AND GROAN)

Another taste test.

MasterChef - 3, Jamie - 0. Sweet.

That's so hard.

Ooh! It's heating up.

JEAN-CHRISTOPHE: Next up, Andre.

ANDRE: First round I got through easy.

This time, much, much harder.

What do you think?

Honeydew melon.

Is incorrect.

(WHISPERS) What was it?

The answer was apple.

Alright.

OK. Are you ready, Sarah?

Yeah. Let's go.

OK.

Lime?

Lime...

..is correct. OK. I was like, your face...

Thank you. Oh, my gosh.

Callum, your turn to sparkle.

Oh! Oh!

There we go. Got him.

Wow.

I think it's vanilla.

Ooh!

Callum...

..correct! (WHOOPING)

Thank you. Nice one, Cal.

Depinder, you're up next.

WOMAN: Go, Dippy.

Is it bay leaf?

Bay leaf...

..is incorrect.

The answer is rosewater.

(OTHERS GROAN)

Please join the others. Thank you.

OK. Next one, Monsieur Ben.

Go, Benny.

(SPEAKS INDISTINCTLY)

One more.

Six people have gone and there've been falters.

I'm through to the next round.

Oh. I think it's definitely a red fruit of some sort.

I don't know. Is it a plum? Is it a berry?

This is really, really hard to figure out.

I want to say plum, but I don't want to say plum.

(CHUCKLING)

It's a thing.

ANDY: So you're confused? Yeah.

(WHISPERS) It's so hard to watch. Yeah.

(WHISPERS INDISTINCTLY) I know. Seriously.

Ben, what is your final answer?

I'm going to say blackberry.

Blackberry is...

Think you can be on the next MasterChef?

Only one way to find out. Applications are open now.

Head to the link below and apply.

We'll see YOU in the kitchen.

ANDY: If you get this incorrect, we're done.

Ben, what is your final answer?

I'm going to say blackberry.

Blackberry is...

..incorrect. Bummer.

The correct answer is raspberry.

(OTHERS GROAN)

I'm afraid, so if you can go this way.

Unlucky, mate. Unlucky, Benny.

So close, yet so far.

There goes my shot at immunity, unfortunately.

(EXHALES SHARPLY) Good day to be number 12, eh?

I know.

OK. Theo, Declan, Sarah, Callum and Audra,

you will be cooking in round two for immunity.

Everyone else, better luck next time.

You can head on up to the gantry to cheer these guys on.

Alright, guys.

Alrighty.

To bring home the win,

you will need to whip up an immunity-worthy sweet dish

using the ingredients from round one.

Just take a look.

From blueberry to basil...

..cinnamon, turmeric,

you can use anything that's up here.

We are giving you a total of 90 minutes

to get this done.

It is time to give it your absolute all.

We want your best dessert yet.

Your time starts now!

(APPLAUSE)

(GROANS) DECLAN: Mm?

Yuzu syrup. Is that Yuzu syrup?

AUDRA: Lychee. Tamarind.

57 different flavours.

What are we going to make?

The matcha catches my eye

and the yuzu catches my eye.

Yuzu, you know, there's a sort of bitter sourness

pairing it up with earthy flavours of matcha.

Match made in heaven.

You can make two trips, Audra, you've got 90 minutes.

(LAUGHS) You've got time, Audra!

I know.

BEN: Yeah, it's impressive, though, nonetheless.

So I'm going to be making a matcha chiffon,

and I'm going to layer it with yuzu curd.

So I'm trying to kind of put together a plan at the moment.

So I've got cake.

I've got, uh, after cake will be curd

and after curd will be tuile,

and after tuile will be cream.

SNEZ: Audra, what's green? Matcha chiffon.

Matcha? Yeah.

Yum.

ALANA: What are you making, Sarah? What's that?

Financier. Yum.

SARAH: I love to experiment with flavours

that remind me of my travels.

And one of my all-time favourite desserts

is made around apricot in Hyderabad in India.

I had this bowl of apricot sponge

and just pouring cream.

It's so simple, but I literally polish off three portions

of this in one go.

I'm so obsessed with the flavours.

so I think there's something in that

and that's what I want to play on today.

This is going to be a very,

very interesting one

because, firstly, we've got some serious contenders from India, right?

We've got a beautiful pantry here

which people can take in so many different directions

and also 90 minutes. So I am looking forward to this one.

SOFIA: Do you know what? It's at the point now

where it's not enough to just be a wonderful cook.

They really need to start to get creative

and start to think of different flavour combinations

that are really unique. POH: Yeah.

I want to see people invent things.

That's the thing, right? 'Cause they can all make an ice-cream,

they can all make a cake.

They can all do all of these techniques.

What's the next step that they need to take to go,

"I'm going to win this challenge.

"And I'm also here to win this competition"?

JEAN-CHRISTOPHE: It's going to be tough.

Yeah. So much to pick up on.

Your favourite ingredient. What is that?

Vegemite. Ugh. Can't stand that.

Really?! I cannot stand that flavour.

Why not?

That's going to take me the whole day to remove from my delicate...

If I do it, you do it. No, I am not. No, no.

Sorry, I can smell it. Ah, la, la-la-la!

That's how you do it. Come on.

Just a little...

A world first right here.

I don't want it. The nose is telling me, "Don't!"

No, you have to...

(LAUGHTER)

CALLUM: I feel really disappointed after just cooking

Poh's pressure test yesterday...

..I did not nail that rhubarb tart at all.

ANDY: The rhubarb. It is a little bit overcooked.

The tart shell itself is very, very thick.

I let myself down. I let Poh down as well,

and the competitive side of me wants to redeem myself today

by doing a perfect rhubarb dish.

I've had rhubarb-infused gin before

and it's absolutely delicious.

Then I think, what are my other favourite flavours

to have with gin and tonic?

There's basil on the table. There's a whole bunch of citrus.

I feel like I can kind of make something work

with these flavour profiles.

So, right now, I'm going to start

by making a gin and grapefruit mousse.

This bitter grapefruit and gin mousse

is going to be really intense,

so that's going to bring that kind of 'gininess' to the gin and tonic.

I'm also going to make a rhubarb and basil granita...

..the rhubarb curd as well.

And, finally, roasted and pickled rhubarb.

Yeah. It's going to be hopefully that gin and tonic,

but in dessert form. That's the goal.

Because it's going to be kind of the foundation,

the middle part of the dish,

it's really important I get my mousse done first.

Yeah, it's subtle, but it's got to be subtle.

I just think it's a chance today to really try

and get some redemption - and maybe I can impress Poh.

OK, guys, get moving. You only have 75 minutes to go.

(CHEERING AND APPLAUSE) Go, guys!

More butter, more passion. More passion.

Going up against Theo, Callum, Sarah and Audra,

they're tough contenders,

but I've really enjoyed this week

that I can sort of push myself with my desserts,

and I'm going to be pushing myself in round 2 today.

Is that the frangi? Frangipane.

Is that the frangi? Yeah.

I want this to be my last cook in Sweet Week

because I want to get up there on immunity.

I'm just excited.

I love, like, these ingredients that are up the front here.

But the thing with desserts

is everything has to just be so precise.

I'm always taking on too much.

Um, but, you know, it's what you've got to do

in the MasterChef kitchen.

You've got to... You've got to go hard or go home.

And I want to be standing up there with immunity.

Deckers, breathe. I know! Sorry. Sorry.

Declan. G'day. How are we?

Oh, very good, mate. How are you? Yeah. Very good.

We're shaking hands.

How are you? Yeah. Really good.

Did you tell your mum you loved her today?

I did, I did, yeah, every day, you've got to tell Mum and Dad.

Good stuff. So...

What are you cooking?

I'm doing an almond and mango tart.

Oh!

So I'm really going to try and focus on those layers.

A whole tart? A whole tart.

And, um, then like, a little quenelle,

um, of, like a pandan ice-cream. OK!

Mate, you've got some work to do. I know. I know.

If you're talking pastry still chilling. Yep.

Roll it out. Blind bake it.

Yep. Make your frangipane.

Yep. Put that in. Bake it again.

Yep. Then get it out. Cool it.

Put your mango layer in there.

And then get that to chill so it sets.

Yeah. Plus making ice-cream.

Yeah.

If your focus is on execution, you've got to get on this.

Yeah.

Just over an hour, Cal. Thank you.

After just cooking in the pressure test with Poh's rhubarb dessert,

I don't feel like I nailed that one.

So I really want to redeem myself.

But also, immunity is on the line today.

And as the numbers start to dwindle in this competition,

it's getting more and more important.

So I'm going to give it my everything.

(MACHINE MAKES GRINDING NOISE)

Oh, Callum! Nasty.

Ooh. (LAUGHS)

Makes you laugh.

Just cut the rhubarb smaller.

I think it's just the rhubarb, Cal.

You can't just shove a whole tree in there.

Cut them like a third, as well. I tried.

Yeah, yeah, yeah.

With just over an hour to go,

I've got that bitter grapefruit and gin mousse in the freezer.

And now it's on to my rhubarb elements.

I'm using the rhubarb in four different ways.

I've got a roasted rhubarb and pickled rhubarb, a rhubarb curd.

OK. More rhubarb-y.

And, finally, rhubarb and basil granita.

So this is the rhubarb and basil granita.

I'm playing with really pretty kind of flavours here.

So it's all about balance.

Just trying to get that right kind of mix of sweet-and-sour.

I think the key with nailing this dessert today

is giving myself enough time at the end

to not only taste everything individually,

but actually taste it together.

So when you get that one spoon of everything,

it is that gin and tonic

and it's not too bitter or too sour.

Take two. Rhubarb is a really beautiful ingredient,

and if I can showcase it right,

then, uh, hopefully it'll be a good dish.

SOFIA: Jean-Christophe! Oui!

I've got a little surprise for you.

I want to put that Michelin chef palate to the test.

OK. Guinea pig, Jean-Christophe. OK, they're slippery.

Oh, my God, this is quite the...

Lime.

You're correct. That's lime.

How did they not manage to do that?

Well, you got it without even biting it.

Next.

Oh, bloody hell! Chilli.

Yes! Chilli is correct.

Oh, God.

OK. Last one. Last one. Two out of three.

Two out of three. Right, right. OK.

Was he good?

Licking. Look, look, you have to watch.

What is it? What is that...?

Is that Vege...whatever?

Marmite. Whatever it's called.

Vegemite.

Welcome to Australia!

Vegemite would be a good one to whip up today. Mm?

DEPINDER: Very gentle there, Theo. Haven't seen this side of you.

THEO: 50 minutes in, I'm making an orange parfait

with a citrus butter sauce and a lemon granita.

Nice, Theo.

I'm also making a mash-up of two Greek biscuits.

So paximadia breaks apart.

It's like a biscotti, almost.

It's a big rock.

Kourabiedes are an almond biscuit that is covered with icing sugar.

I know they're cookies, Theo!

Like a classic, traditional Greek one.

I'm feeling really good about this challenge.

I do well in the sweets department,

so today is my best chance at immunity.

Everyone is really at the top of their game,

so I need to be pushing it today.

AUDRA: 45 minutes to go...

..the chiffon cake looks amazing.

Now I need to make sure that it cools down really quickly.

So I put it in the chiller.

Next thing I need to work on is my yuzu curd.

Mm.

A yuzu curd is essentially making a custard

with the flavours of yuzu and lemon.

To avoid scrambling my curd,

I need to make sure that the heat is managed well

and I don't overcook this curd.

Ah! Making a mess!

OK, guys, 45 minutes left to go. Allez, allez!

DECLAN: You've got this, Deckie! You've got this.

Really want to nail what I'm plating up to the judges.

I want it to be uniform. I want it to be pretty.

So I've got to stay focused and deliver

the best dessert I've done in the MasterChef kitchen.

40 minutes to go and I pull my tart shell out of the oven,

I get those baking beads out of it.

Goodness gracious. How do I do this?

And start lumping in that beautiful almond frangipane.

Is he going to have enough time?

I've got to bake this.

I've got to get it out. I've got to cool it.

I've then got to pour my custard on top of it,

cool it again, and then, you know, serve this tart.

It's all happening.

Alright. Deckers!

Yeah. Clean? Clean your bench down.

Come on. Everything smells amazing, darling.

Oh, golly. You'll feel better.

Alright. You'll feel better.

God.

I just push everything to one side.

I'm like, out of sight, out of mind. Yeah.

I can picture your wardrobe right now.

This can go in here.

As I do that, I look at Sarah.

She's so calm. She's so zen.

It's, um... Yeah, complete ying and yang here.

So calm, Sarah.

Maybe just bring some of that to Declan.

Yeah! Seriously.

Got to balance the bench out somehow.

Literally ying and yang. Alright, um...

Regardless of what's going on next to me,

I feel like I'm moving pretty quickly today.

My almond cake is in the oven baking.

My Chantilly is in the fridge setting.

Now I'm making my mandarin and apricot sorbet.

So I've got my mandarin juice,

apricots, and a little glug of bourbon.

Hey, Sarah. Hi, Sarah.

Hi, how are you? What are you making?

So, today, I'm making Apricot Delight.

But I'm doing my version, basically.

So what's the...? What's your version?

So I'm doing, um, an almond financier,

a mandarin and apricot sorbet and, yeah,

just kind of layering it up, basically.

What I'm hearing is a sort of a very homely-style dessert.

Yeah.

And I guess what we're going to be looking for

is for you to bring some pizzazz somewhere else...

..to make it feel like it's a dessert

that's worthy of a 90-minute cook.

I feel like you need to take one more step

to be able to put yourself in the running,

just off what we've heard... Yeah.

..if you want to win immunity. Yeah.

OK. Go hard.

Got it. OK. Awesome. Thank you. Good luck, Sarah.

Thanks.

We're already more than 45 minutes into this cook.

I need to think of a quick way to elevate my traditional dish...

..if I'm going to have any chance of winning immunity.

Oh!

ANDY: Bring us a gem of a dish! 20 minutes to go.

Go guys!

Go, guys! Nice, Callum.

SARAH: After the judges' visit,

I feel like my dish definitely needs to be amped up.

You know, I think it really hit home

when the judges said make sure it has that little touch.

I feel like I was probably being a little bit safe with my flavours.

As soon as I finished MasterChef season six,

my whole world changed.

I opened a restaurant.

I launched my own sauce range.

I was acknowledged by the Prime Minister of India,

which was a total pinch-me moment.

So I've already reached huge milestones

and coming back into this kitchen,

I feel like I'm in a very vulnerable position.

There's a lot of pressure to be critiqued,

and I just need to remember

that when I allow myself to be creative,

I think that's where my true talent comes out.

French techniques, Indian flavours,

they're the things that I love.

I think I need to kind of push it a little bit more

and start to show who I am in this kitchen.

I've changed the dish slightly.

I think it's really important to use fresh wherever possible.

I'm adding in really light and fresh nectarines

into my apricot syrup for a little element of smokiness.

I'm also adding in some rosemary.

I've got cinnamon and making a cinnamon sugar and a ginger syrup.

A little bite to go to the dish.

Ooh! Spicy.

I'm taking a risk today, adding bold flavours,

and I'm hoping that I can tie it all together

and bring some balance to the dish.

Oh. Looking good. Ready. It's ready.

Give it a couple more minutes. ANDRE: Have a little dance.

Yeah. That's it.

15 minutes to go.

My tart with the frangipane is still in the oven.

I check on my ice-cream and it's churning really well.

It looks nice and smooth.

OK, I need a toasted coconut

because pandan and coconut goes so perfectly together.

Jeez, Louise. Oh, my God.

Do you want a raincoat, mate?

I think it's really important to have fun in this kitchen

so, you know, the stress doesn't, you know,

get the better of you.

Declan, are you gonna have coconut dandruff in your hair?

I am a bit of a happy-go-lucky larrikin.

Sarah, do you want a hat? No, thank you. (LAUGHS)

But I'm having fun.

LAURA: Deckers! BEN: Dust your head off, mate!

Dust your head off. Oh, my God, I can't.

This dish is for immunity. 10 minutes to go!

(CHEERING AND APPLAUSE)

I've made chiffon cakes my whole entire life.

But making this chiffon for Poh,

who knows her chiffon cakes really well,

I'm really nervous.

God, this is killing me.

10 minutes to go, the curd is looking great,

the Chantilly cream is done.

Now I really need to focus on constructing this cake well.

I'm thinking I could probably get at least six layers.

So I start slicing it into equal portions.

I've got to make this cake look beautiful.

It's as simple as that.

BEAU: Nice work, Audra.

That, that, that...that.

I'm doing a...Andre.

This cook has gone so well.

The orange parfait set perfectly.

The lemon granita is punchy.

ALANA: Good, Theo?

Ooh! Bloody good. Win, win, win.

Now it's come to plate up,

I need to think about how I'm going to garnish.

Beautiful, Theo. I've never seen anything like it.

Look at that. Beautiful.

A gin and tonic has bitterness, it's got sweetness,

it's got a little bit of sourness in there as well -

that's what I'm trying to replicate in this dessert today.

Tried everything individually,

I can start using my last couple of minutes to try it together now.

And I taste that grapefruit and gin mousse,

and it is, like,

punch-you-in-the-face with bitter and, kind of, gin flavour.

But I think I need to get enough of those sweet elements on,

that curd and the rhubarb granita,

to make sure you get kind of more sweet than bitter.

Tastes good.

I reckon I've got the flavours down pat of a gin and tonic here,

but what I'm missing is that kind of carbonation factor -

the fizziness that goes with it.

And then it hits me.

I'm going to make a basil oil and use the maltodextrin

to try and make a really fun sort of basil snowy-type scenario.

And so this basil element not only has that kind of like whimsical,

fun, sherbet-y kind of vibe going on,

but I've chucked a bunch of citric acid in there as well,

which is going to give you that real fizzy vibe.

So I think it's going to complete the dessert nicely.

LAURA: Very green, Callum. That's the idea, Lozzie.

Embrace the chaos, gang! Three minutes to go!

(CHEERING AND APPLAUSE)

SARAH: Freaking out now.

I want it to be good!

I've got a lot of elements on the go.

Apricot syrup, my grilled nectarine,

my mandarin white chocolate Chantilly,

a cinnamon sugar.

I'm hoping the almond cake is going to sit there,

tucked away under all of these big, bold flavours

and it will all sing beautifully.

Just really trying to get

these really strong punches of flavour going through

so, with each bite, you get

these little spikes of flavours like, "Hi, I'm here!"

One minute to go!

(CHEERING AND APPLAUSE)

DECLAN: One minute to go. I'm really happy with my ice-cream.

But my tart is still in the fridge cooling.

Chop, chop, yeah? Ah!

I didn't want this much pressure and stress on myself

at this point of the cook, but here we are.

I have to get this on the plate now.

Good. Not bad.

This tart is what's standing between me and immunity.

I start cutting through the tart, my tart shell's holding.

BEAU: Yeah. Good work, mate.

Well done. It's alright.

But as soon as I sort of pull that slice out,

I just see my custard spill over the edge.

It hasn't had enough time to set.

Ah...

Give it a clean.

We want to see your dish on a plate in 10...

JUDGES: Nine, eight,

seven, six,

five, four,

three, two,

one!

Bravo!

What happened, Deckie?

Ah, sheesh! It's still just runny on the middle.

Ah!

You've just had 90 minutes to cook an incredible dessert

from nearly 60 ingredients,

and the top dish is going to be immune from Sunday's elimination.

So, the first dish we'd like to taste belongs to...

..Sarah.

SARAH: Today, I've been inspired by a traditional dish I had in India.

I was just playing it safe

until the judges advised me to add a piece of me into this dish,

and I feel like I really did that.

I've really amped it up.

It's an exciting dish, so I hope I've done enough.

I hope the judges love it.

Sarah, what have we got? This is my Apricot Delight.

It is a mandarin and apricot sorbet, a little bit of bourbon,

mandarin and white chocolate Chantilly, cinnamon sugar.

We've got some charred nectarines on the hibachi,

an apricot rosemary sauce

and an almond cake.

Talk me through the dish it's based on again.

A apricot delight?

Yeah, you get it on the streets in India,

and it's just apricot, mandarin, cream and almonds,

and it's turned into this.

Honestly, I've always wanted to play around with these flavours,

but I'm hoping that I've kept the essence

of that dish - just turned into something else.

I'm super interested to see

how you have made this dish more of your own.

ANNOUNCER: Which fan favourite will lift the MasterChef trophy?

Watch every mouth-watering episode on 10Play.

You have to dig into the bottom, get all the stuff.

SOFIA: All the stuff?

Sarah...

..the combination of all the different ingredients

is just perfect.

Your mix of spice, cinnamon, your nectarines, white chocolate,

apricots...

What is amazing is how balanced everything is.

And when you go through it, it's just delicious.

So I love it.

Thank you. It looked a million bucks.

Presentation of the cream

and just how simple that was was epic.

Then we start to go through all the layers.

It's such a prolific flavour combination

that you've got going on there.

Thanks. Sarah, it was actually really boozy

and I loved it.

It just took it to this, sort of,

more sort of adult kind of flavour profile.

Love the charred nectarines

and I love the white chocolate Chantilly.

Yeah, it was just a really nice little scoopy dessert

and beautifully presented.

We want some more! (THEY CHUCKLE)

What next?! (CHUCKLES) Thank you.

Thanks, Sarah. SOFIA: Thanks, Sarah.

(APPLAUSE)

I'm so proud of this dish.

And I think that I've really hit my stride in the kitchen.

I'm here to push myself and to push the boundaries.

And I did that today.

Next up, Declan.

(APPLAUSE)

DECLAN: I'm taking my dish up to the judges.

Proud of what I've created, definitely,

but not so much proud of my execution

on some of the elements.

Hello, Declan. Hey.

What did you make?

Um, I've done an almond and mango tart

with a pandan coconut ice-cream.

Nice. How'd you go?

'Cause you were looking for just perfect execution today.

Yeah, yeah. And I think that's why I'm just,

like, a bit hard on myself.

I knew it could have been better. Yeah.

Declan... (EXHALES LOUDLY)

..I'm excited that you tried to make something

which is very close to me -

a frangipane tart -

and trying to twist it your way.

The combination of your flavours is immaculate.

It's perfect.

What is extraordinary is your ice-cream.

So, the pandan, the coconut grated freshly,

which you did - perfect.

The contents of your ice-cream - the amount of sugar is just sublime.

Mm-hm. It's a top, top ice-cream.

I think you got yourself a let-down with the tart...

..which is definitely uncooked, which is a shame.

Declan, I really love the flavours that you've used.

I think the flavour profile is perfect.

Love the mango custard, love the pandan coconut ice-cream.

Where I think there were some problems is the tart shell.

It is really blonde.

Otherwise, I think it's such a solid dessert.

Yeah. Well done, mate.

Alright. Thank you.

I know I'm a good cook, but I get distracted.

I really need to finesse my dishes at this point in the competition.

So, moving forward, cleaner bench, and I'm going to be laser-focused.

OK, Theo, you're next.

What have you made?

THEO: It's an orange citrus parfait,

lemon granita, kourabiedes and paximadia cookie

with candied fennel fronds.

And then there's a citrus butter sauce as well.

Theo...

..at first... (EXHALES LOUDLY)

..I did not know what to make from your dish.

And the more I'm digging in, the more I love it.

It's not too sweet.

The sauce with butter - it does work very well,

because the sharpness of your orange juice

and that biscuit...

Put everything together - what a pleasure.

Audra! (APPLAUSE)

AUDRA: It's a matcha cake with yuzu curd and lemon Chantilly.

The cake...

Ah!

..it was really good, I loved it.

I love the matcha and yuzu combination.

I love the lemon cream, I love the yuzu curd.

Really nice and sharp.

Well done, Audra.

Callum, it's your turn next.

CALLUM: I'm really proud of this dish.

I'm really happy with how it's come together.

I think it looks beautiful, I know it tastes great,

but I just really hope that Poh loves it.

And this is, in fact, my rhubarb redemption.

Callum, can you tell us what you've made?

Some of my favourite things to go with gin.

So, it's a bitter gin and grapefruit mousse.

rhubarb granita,

roasted and pickled rhubarb,

and then a basil snow on top.

Callum, what would winning immunity in Sweet Week mean to you?

One of the things about coming back into this competition

when you've been out for a while

and sort of have a career in the space,

is that it's part of you wanting to do well...

..and part of you not wanting to, like, look silly...

..or damage your reputation, and that kind of thing.

I felt pretty humbled from your pressure test, Poh,

and I feel like I didn't do that well.

So I wanted to kind of rebound and put up a good dish.

(WHISPERS) Bloody hell!

Callum...

..are you happy with that?

Seems like a loaded question, Poh.

(LAUGHTER)

Because it tastes bloody good!

(LAUGHTER AND APPLAUSE)

Thank you. It's so good!

What I love about your desserts,

Callum, is that they look and taste so effortless.

There is so much thought and skill

behind how you knit and bring flavours together.

It's a sort of food that, like, really moves me,

because it means that you're listening to your ingredients.

The gin and grapefruit mousse is so lovely and silken.

I love those crunchy bits of pickled rhubarb.

And thank you.

Thanks for the little ode to my roasted rhubarb. (GIGGLES)

No, thank you. It is, um...

I feel like you can never be too confident in this kitchen.

Like, you do go on the swings and roundabouts.

Um, but I think every time you have a bad cook is actually

when you grow and learn the most. Yeah.

That's part of the reason I wanted to come back as well.

Keep learning. Yeah, yeah.

That's a really... That's a great attitude to have.

I'm blown away. I'm so impressed.

Have you done that before? No.

Don't lie to me.

(ALL LAUGH)

You have to have done that before.

Nope. JEAN-CHRISTOPHE: Unbelievable.

(LAUGHS WITH DISBELIEF)

Like, man, that is...

That is crazy, crazy cooking.

Like, elite cooking.

Like, chefs train and train and test and test,

and you do that in 90 minutes, mate.

It is, like, so baffling.

You just have the perfect ratio of every component.

Like this, the basil snow, saying,

"We're just going to calm you down because you're a bit crazy," right?

Then the pickled rhubarb.

"Also, you're going a bit wild over here,

"but I'm going to calm you down."

They play this beautiful role of being able to just, like,

make everything work

and be really succinct and harmonious.

That is why you're a force, mate. Well done, mate.

That is an incredible,

incredible dessert. Thank you. Appreciate it, mate.

Callum, it was honestly such a pleasure to eat.

If you keep cooking dishes of this standard,

you're going to be one of the few people,

if not the final person, standing. Thank you.

Callum, your dish is stunning.

I am insisting, I wish Michelin was in Australia now,

because you will be one of the many people

who deserve a Michelin star.

Well done. Well done to you.

Well done.

Around the side.

(THEY TALK INDISTINCTLY)

Oh, what a relief.

That is such a good feeling.

I think it's one of the best dishes I've actually made

in the competition so far,

and especially to have Poh give me

such good feedback for my dish today -

yeah, I couldn't be happier.

Oh, look at you!

Good feedback. Well done, well done.

Thanks, mate.

Challenges like that just go to show Sweet Week is bloody tough, right?

We're at the stage of the competition

where we need to see you step it up.

And today, there was one dish that absolutely stole the show,

a concept that would fit right in at an elite restaurant,

and execution well worthy of winning this competition.

Callum, congratulations! (APPLAUSE)

Nice work, Cal.

Well, congrats, Callum,

you're safe on Sunday, alongside Laura.

Whoo! Good night!

Everybody. Well done, Callum.

ANNOUNCER: Sunday night on MasterChef Australia...

(ALL EXCLAIM)

LAURA: Oh, they're so cute!

AUDRA: The judges have shrunk!

..a blast from their past...

Good morning, gang.

What's so funny?

..is the key to surviving this elimination.

POH: We want you to create a sweet dish

inspired by your childhood.

It's very nostalgic.

This is what food does.

I know, I know. It's crazy.

But Sweet Week will come

to a bittersweet end.

SNEZ: I'm definitely not ready to go.

I'm back to win.

Captions by Red Bee Media