Original subtitles

ALANA: White apron. Let's do this.

Mm. Ooh!

We're ready. Excited for that.

White apron is always a fun day, a good day to cook in the kitchen.

Oh, my goodness. Immunity, here I come.

We know Curtis is going to be here again.

Well, I'm excited.

Your favourite, Depinder!

You too!

Pressure's on, Depinder.

We are a bit spoilt to have Curtis here in the kitchen

two days in a row.

And I bet you he has got something insane in store for us.

Ah! (CLAPPING)

Morning!

Exciting.

Morning, guys.

ALL: Morning!

He's back!

(WHOOPING)

Curtis Stone in the house two days in a row.

And this time no-one's going home.

Whoo!

It's immunity day.

One of you is walking out of here safe from Sunday's elimination.

But that's not all there is to be excited about.

Today there is an epic prize on the line.

The motivation.

Wonder what that is. Mm.

This challenge is about something I always have a second stomach for.

Ice-cream!

And today you need to come up with your very own ice-cream flavour.

Ooh!

The theme is winter.

Ooh!

Mm.

We want an ice-cream that cures our winter blues.

Uh-huh.

Now, to showcase your ice-cream,

we also want you to bring us

a MasterChef-worthy dish to go with it.

But make sure that the ice-cream is the showstopper.

Whoever churns out the most impressive creation

will not only win immunity...

..but the ultimate prize!

Curtis, tell them what it is.

Whoever wins this challenge

will have their ice-cream rolled out across the country...

Ooh!

..in Coles stores starting tomorrow for a limited time until sold out.

(ALL WHOOP)

WOMAN: Oh, my God. Yes.

That's huge. That's huge. Huge. Wow! Wow.

Audra, wouldn't that be cool?

Absolutely!

To have my ice-cream on the shelf at Coles...

Yes!

..it would be super cool.

I mean, walk up there, see your tub.

I reckon I'd just stand in front of it and just stare at it.

(OTHERS LAUGH)

Laura, how good would it be to have your own ice-cream in Coles?

Um, that would be pretty goddamn cool.

My mum would probably buy all of them out,

so might need to make a few more.

But I'm all about a good ice-cream tub,

the couch, a spoon, and just relaxing.

OK. To make your ice-cream and your dish,

you'll have 90 minutes.

The pantry and garden are open.

Oh, that's good. Nice.

You have everything you need to create the kind of ice-cream

that people will sprint to the shops for - rain, hail or shine.

Curtis, take 'em away.

You guys ready?

ALL: Yeah!

Good, 'cause your time starts right now.

Oh, my God!

Ha-ha-ha! That was so calm. (LAUGHS)

Jeepers creepers!

After you. Oh, thank you.

Wow.

What do I need? JAMIE: Macadamias.

I was looking for the same thing! (BOTH LAUGH)

Go faster, Benny, please. Sorry, bro.

What do I like to do in winter?

It's sit by a fire, get nice and cosy

and have a warming drink.

So I'm going to make a Dark & Stormy ice-cream.

Dark & Stormy, it's one of my favourite cocktails.

It's all about rum, ginger beer, a little bit of fresh citrus.

I'm thinking this could be a nice little winter treat.

The flavours that you get out of rum are all those warm, wintery spices.

Ginger - beautiful warming spice.

Of course it's going to work.

I'm using Queensland rum,

using Queensland ginger in the ice-cream itself.

So to go with the ice-cream,

I figure I'd just keep going down the Queensland route.

So we're going to do a Queensland pumpkin pie.

Um, some little candied macadamias.

And then we'll utilise the rum again and make a nice rum butterscotch.

Literally the pumpkin, the rum,

the sugar, the ginger and the lime

are all grown within, like, 50km of the same place in Queensland.

So it's the whole dish. JEAN-CHRISTOPHE: I like that.

This competition is getting harder and harder.

If I win this challenge,

it doesn't really matter what else happens from here on out,

I've got a spot on the shelf at Coles with my name on it.

That's pretty amazing.

Butter, butter.

Oh!

I'm on fire!

How are you, Andre?

I'm good, thank you, Jean-Christophe.

How are you? You're going to smash it, yeah?

Well, I'm smashing...smashing some strawberries.

Today I'm doing a strawberry ice-cream

with a black pepper caramel cream swirl through it.

This ice-cream is inspired by

one of the worst dishes in MasterChef history,

which I did in season one,

which was the infamous strawberry risotto dish.

GEORGE CALOMBARIS: Andre.

What's on the menu? Champagne and strawberry risotto.

I have a theory about weird combinations on menus.

It means one of two things.

Either the chef is a genius...

..or is a total idiot.

(CHUCKLES)

It's horrible.

Because I like you, Andre...

..I've swallowed it.

When I was on the first series of MasterChef I was 28,

free as a bird.

Hana and I had only just started dating.

And now, 16 years later, we're married.

Do you know the last time we did this, we didn't have any children.

HANA: Mm-hm. And now look at us.

(BOTH CHUCKLE)

As soon as I was invited back on this series of MasterChef,

my wife Hana straight-up said, "Yep, do it,"

like she did all these years ago when we were much younger.

And the three kids now are super excited about it.

So you weren't born when I was on the show.

Had no beard... Yeah.

..and you were, you looked different, and...

Mm, I was much younger.

Do you remember the bad food that I did?

The strawberry risotto?

(ALL LAUGH)

I really want to redeem myself with this dish.

This time I'm reinventing the strawberry risotto

as a rice pudding.

Ba-ba-ba-ba!

Season one - strawberry risotto.

The balance was off, there wasn't enough sweetness.

This time around with my strawberries

for the strawberry pudding I'm going to halve the strawberries,

cover them with balsamic, honey and some orange juice

and put them in the oven...

..so they're nice and caramelised

and really rich flavour of strawberries.

And hopefully it's enough to pull me across the line.

If it does, then that will be my best moment

in the MasterChef kitchen.

Whoever wins this challenge is such a lucky duck

because it takes years to develop a product, usually,

but today we're giving them a chance to short-cut that whole process.

And the other thing is,

their product is going to be available for the whole of Australia!

How amazing is that? So, so good.

It's like a national appeal like that. (SNAPS)

Yeah.

JEAN-CHRISTOPHE: I think the chance to have your name on a product

around Australia is a fantastic experience.

Yeah.

I would love to be over there and try myself.

I don't want to be the Debbie Downer here,

but we're all talking about,

yes, the ice-cream, yes, the ice-cream.

They also have to create a MasterChef-worthy dish

to really showcase that ice-cream.

The dish needs to be good, the ice-cream needs to be good.

And then we're getting someone with immunity.

LAURA: Alright, I feel like I'm pulling out the big guns today.

Like, it's been a dream of mine for a long time

to have a product in a supermarket.

My ice-cream is sticky date pudding.

So the ice-cream is a date and cinnamon ice-cream

with a butterscotch swirl and a brown sugar crumble.

Everyone loves sticky date pudding.

I can see the people lining up now at Coles ready to get it,

so I just have to nail it.

Now that I've come up with my ice-cream flavour,

I need to decide on what dish to make

to pair with the ice-cream.

SNEZ: Let's go, Lozzie. Let's smash it. Yeah.

I think one of the biggest things I need to focus on today

is making sure that my dessert itself

actually makes my ice-cream stand out even more.

It needs to accompany that ice-cream,

but make it shine and pop and be the hero of the dish.

Goddamn.

So it's a huge decision.

JEAN-CHRISTOPHE: OK, guys, get moving!

You only have 75 minutes to go!

It smells lovely. Thank you, thank you.

SOFIA: How are you going, Sarah? Oh, gosh.

I'm, like, pushed for time, that's for sure.

What flavour are you doing again? Cola.

Oh, my God! Wow.

So I'm having a bit of fun with it today.

One of my favourite ice-cream combos is spider.

So Cola, ice-cream.

I feel like it's just such a fun and exciting combo.

It is so important to stand out with an ice-cream flavour.

I know if I was walking down the aisle

and I saw spider ice-cream on the shelf,

I would definitely give that a try.

I just wanted to create something today that's a little bit different,

something that would be really unique

and you can't get anywhere.

Because I would love to win, I think it's such an amazing prize.

Hey, Sarah. Hi, Sarah!

What are you doing?

Um, vanilla and cola ice-cream.

Cola ice-cream?

Ooh, I'm excited about this.

So, what do you put a vanilla cola ice-cream with?

Well, I'm thinking it's winter,

so it's...what would go with the spices in this?

So sort of a spiced pumpkin pie.

And then I'm going for a really delicious pork crumble.

Pork?

Yes!

Think you can be 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!

I'm kind of making vanilla and cola ice-cream

and a spiced pumpkin pie.

And then pork crumble.

Pork?

Yes.

(ALL LAUGH)

So attached to it, so interested. Yeah.

So intrigued about it.

This really stands out.

Stands out massively.

For the good or the bad, we're about to find out.

Good luck, Sarah. That is crazy! I love it.

When the judges are intrigued, it adds so much pressure

because I know that they have an eye on my dish.

Come on.

And I really hope that this comes together, and they love it.

If I win it on such,

you know, a crazy combination,

I would be over the moon, honestly.

So, so happy.

I would love to get immunity and be into the top 10.

I think top 10 is such a huge milestone in this competition.

So not only is the prize incredible,

but that top 10 spot is the ultimate.

She's going in.

So... Oh, thank you.

Oh, thank you so much. Don't be silly.

Oh, thank you, Chef. It's nothing.

If you ever get the prize today, I expect some royalties, yeah?

Oh, you can have it all.

(CHUCKLES)

When I think of winter wonder, I think of masala chai.

It's warm, it's earthy, it's spicy.

Beautiful.

A chai is such a huge part of my upbringing, my culture.

There's always a reason in your life to have chai.

You want to have a chat? You have chai.

You want to chill out, you have chai.

You want to warm up, you have chai.

And I really want the judges to taste a masala chai ice-cream.

I think their minds are going to be blown with the flavour profile.

Depinder! Hello, guys.

POH AND ANDY: Ooh!

ANDY: We're here for the good times.

So this is masala chai ice-cream.

And, um, I'm trying to literally punch in

as much of that masala tea flavour.

So when you eat the ice-cream,

I'm hoping for you guys to just visualise a cup of tea.

Yeah, definitely very warming and wintery.

And it's just about whether you get the balance of those spices right.

Yeah, I can do that. I can do it.

How much do you want to win today?

Oh, that would be so good. It would be so good.

Curtis is in the room, OK. I'm making masala chai ice-cream.

It's like, I reckon it'd be sick.

It would be sick. (LAUGHS)

Good luck. Thank you, thank you.

Yummy, yummy! (CHUCKLES)

I'm thinking of the best way to showcase my ice-cream.

And I'm like tea and biscuits - it's a match made in heaven.

So why not make a masala chai ice-cream sandwich?

The biscuit's going to be orange and cardamom.

I'm going to do a saffron and an orange cream on top.

I want the biscuits to be nice and thin.

They also need to have a right amount of chew.

You know, so when you bite into the ice-cream sandwich,

you don't want it to be, like, crumbling in your mouth

and you're tasting the biscuit and the ice-cream separately.

Kind of needs to come together.

So I just want to make sure that I do this to perfection.

30 minutes down and one hour to go!

Come on.

Ah!

CALLUM: Argh! So, just sloshed over the edge.

POH: Hang on. We're just going to wipe the floor.

Thank you, Andy.

No worries, mate! Oh, this is a doozy.

I'll clean up your next mess.

Take the glory. (LAUGHS) Oh! Oh!

JAMIE: How you going? ALANA: Good.

Yum, yum, yum. Hi, Alana.

Are you screaming for ice-cream?

I am, everybody's screaming for ice-cream today.

Yeah. What's the flavour?

So I'm doing double caramel with a ginger cookie,

so I'm actually going to turn it into ice-cream sticks.

So, dip it into some chocolate. Oh!

Yeah.

I've got my ginger.

Today I'm going chai tea with all sorts of chai flavours,

cinnamon, cloves,

cardamom, star-anise.

I'm really thinking about

just nailing all the flavours in this

and I'm going to go all in.

Today I'm making a spiced winter baklava ice-cream.

So baklava ice-cream on the bottom,

these beautiful filo shards going to sit on the top.

And it's going to be the classic nut praline between.

I'm going to have this, like, a beautiful lemony syrup

that I'm gonna drizzle around as well.

To have my own product on the shelf would be, like, massive.

I can see my whole family lining up

and taking photos in front of the fridge.

Sarah, should I come chuck some of these on your bench?

I'll kill you!

Personal joke.

Is it going to be a bit of kiddies' subject?

Yeah, I've got a choc fudge ice-cream.

I'm going to have marshmallows, chewy cookies,

um, and hundreds and thousands on the top.

It's going to be like you scoop into a big surprise.

How old are you?

I never asked you, mate. Good luck, yeah?

Thank you.

How do you feel having your face on the ice-cream?

That would be great, wouldn't it? Fabulous!

Take the kids shopping and they can see you on the shelf.

I'm going to do a spiced banana ice-cream.

It's going to have a tamarind ripple through it.

So, sweet, but also sour at the same time.

And I'm going to put all of that on top of

a delicious coconut bread and butter pudding

with some toasted pineapple as well.

I'm going tropical with these flavours today,

because even though it's winter,

you can sit on your couch, enjoy this ice-cream,

be taken away to your little paradise

and your hammock with a pina colada.

The base of the ice-cream has also got lots of spices in it.

It's got cloves, it's got cinnamon, it's got vanilla, coffee

and really nice warm winter spices.

So when you eat it, although it's cold,

it's going to give you that warmth.

The risk with bread and butter pudding is

that it tends to look like stodgy brown mush.

And in order for me to win this challenge,

I'm going to have to really elevate that today.

I really want to be in top 10.

It's obviously a major step in getting to top one

in a Back To Win series, particularly,

top 10 means a hell of a lot.

Yum, yum.

I'm not going to sugarcoat it for you.

You just have 45 minutes to go.

Let's go!

(LAUGHTER)

Today's a good day because we get to try 11 different ice-creams

AND desserts to go with them.

Are you guys excited about anything in particular?

I am compared with Andre.

I like the fact that he's going to try to mix pepper, strawberries.

It is fantastic when you get it right.

I cannot believe he's revisiting strawberry risotto.

He's being clever, though.

He's actually doing more of a rice pudding.

I love that!

Jamie is playing this right to my sweet spot,

because he's doing a bit of a take on a rum and raisin.

He's doing a dark and stormy.

ANDY: Ooh... CURTIS: He's using rum.

There's some spice in there.

I'm super excited about what he's making.

Yum. Yeah, that sounds cool.

Laura's doing a sticky date ice-cream.

I'm very excited about that - classic, but it can be boring.

Yum.

So I've decided to pair my sticky date ice-cream

with an actual sticky date pudding and butterscotch sauce.

I know the flavours of the dish

will complement the ice-cream really well,

but it could be a little too sweet.

So I'm gonna do a Callum today

and add lots of different elements

and different textures to this dessert

to make sure that the balance is right,

and make sure that that ice-cream really sings and shines.

Laura. Hello.

Hello, hi, Sof.

So that's just a bit of butterscotch sauce to douse

the sticky date.

When it comes out of the oven, that will be part of the dessert.

The ice-creams are both in the churner doing their thing.

How classic are you going?

Is this just sticky date sticky date?

No, no, no, no. So what...? OK, let's do it. So the ice-cream...

The ice-cream which has got the swirl

and the cookie doing their thing.

Great. The cake's in the oven.

The butterscotch sauce is done.

The chocolate cookie crumb is going into the oven.

Caramel's about to go on.

And then I'm going to start charring and pickling pineapple.

And then I'll go to the garden

and pick some...pick some little, like, pineapple sage.

I feel like you've got so many elements.

Oh, there's just too much.

I started, I would, like, literally put out my piece of paper

to write down everything I needed to do,

and I was like, "I just don't even have time to do that."

Are you going to get it all done?

Oh, I don't know.

If you're not churning, you could be burning.

22 minutes to go.

Oh, my God!

Where are you going? CURTIS: I've no idea.

I'm walking like I know where I'm going.

So, come back, come back.

DECLAN: I am so happy that this worked.

So... What do you do? You dip? This is just...

No, no. I'm making a sandwich.

So I'm gonna have choc fudge ice-cream in the middle.

And I'm going to be serving you guys,

like, cookie brownie sandwiches

going to be around the outside of the ice-cream.

It's going to be like hundreds and thousands.

This is just, you know, what you'll be buying at the shops.

And then this is my little... Oh! Will we?

OK, call it off, everyone. Declan...

Declan says he's won!

Hello. Perfect timing. What are you making?

So, today, I'm making this spiced up baklava ice-cream.

It's a winter baklava. More spice than usual.

That's what I'm kind of trying. I can smell it.

Yeah, it smells amazing.

It's going to be simple, classic, delicious.

ALANA: Oh, where's my bowls?

So I've got my double caramel ice-cream

with the ginger cookie

and the salted caramel swirls in its moulds.

The plan is to dip them into the caramelised white chocolate.

With 20 minutes to go, I feel like I need 25,

but I've got 20 and that's what I'm going to do it in.

SARAH: Popping away. Jesus.

It's getting you!

My cola and vanilla ice-cream is almost churned.

I'm going to be serving it on top of a pumpkin tart with a bacon crumble.

My pastry is delicious.

Got the bacon.

Pumpkin custard is there.

It's a pretty weird and unique combination,

but I love it!

Even if it's a magical dish,

that cola and vanilla ice-cream is the hero here.

I definitely think I'm up for a chance of winning this challenge.

Yum.

There's a lot to do with only 12 minutes to go.

Come on.

DEPINDER: My sable biscuits turned out really nice and thin.

Um, the ice-cream tastes like masala chai.

Like, literally, I'm so pumped.

I'm gonna serve the masala chai ice-cream sandwiches

with mascarpone, orange zest and saffron cream.

Mm-hm. I'm not gonna distract you.

I've got the beautiful orange and saffron gel as well.

I think they will add the lightness to my dish.

I think orange - citrus.

It just adds another note of complexity

without taking away from the masala chai.

JAMIE: Dark & Stormy ice-cream's churned, it's tasting delicious.

Pumpkin pie is in the oven.

I've pumped the temperature a little bit

just to try and get it set in time.

They look a bit blonde. What do you think?

What do I think? Yeah.

The custard's delicious and it just needs to set.

Yeah.

So it's supposed to be in there for about nine minutes.

OK. Tested this, so should be good.

OK.

It's a waiting game now and we cross our fingers.

Hope that custard sets perfectly.

Hope I don't overcook it

and hope I've got enough flavour in.

But it's 10 minutes.

Who the hell knows what's going to happen?

I've come to check out all your bits.

All the bits. All the bits and bobs.

There's so much I can't actually figure out.

Oh, you had to write them down in the end?

Yeah, I did. Aren't you funny? I had to, Sof.

Otherwise you'll leave something off, won't you? Yeah.

With my sticky date ice-cream today

I am going to serve some sticky date pudding itself.

Add in there some charred pineapple, pickled pineapple.

(COUGHS)

It's boozy. Hope they like rum.

Pineapple caramel.

Put a little chocolate crumb.

I have so many elements on the go,

my head is, like, exploding right now.

(OVEN BEEPS)

Is that you or me? That's you.

That's the moment of truth. Yeah. Good luck, girl.

My ice-cream is still churning.

The texture is looking really good,

but I need this ice-cream to be extra firm

so that I can fold my butterscotch swirl crumbs through. But...

This is ridiculous.

There's seven minutes to go,

and my ice-cream is not churned to where it needs to be.

I really need to think of a plan B right now

to save this ice-cream.

I'm nitro-ing.

I decide to take my ice-cream to the liquid nitrogen station.

I know I can blast cold liquid nitrogen

into that ice-cream as quickly as possible

to get a really firm mixture so that swirl can go through it.

Give the people what they want - a banger of an ice-cream!

Five minutes to go.

Thank God! Is everyone going as crazy as I am?

BEN: I've got my spiced banana with tamarind ripple ice-cream.

It looks delicious. I think I've nailed this.

It's looking pretty good, too.

I've got my coconut bread and butter pudding,

and now I've just got to get it on the plate

looking absolutely stunning.

But the problem with bread and butter pudding is

it's a pretty basic-looking dish.

It's hard to make this look good.

I'm just making a little bit of caramel

to brush on the top of this pudding to make it glisten a bit.

It's gonna look sexy

when it's got everything on top of it.

I'm gonna place a nice circle of the bread and butter pudding,

grilled pineapple on top of that.

And then the crowning glory will be the tempered chocolate

and some little pink peppercorns to make it really pop.

I really hope I'm going to win.

I'd love to have immunity Sunday.

I've just been through a big challenge yesterday.

I'd rather not go through another.

How's the rice pud/risotto going?

ANDRE: Oh, it's getting there.

Interesting. (LAUGHS) Yeah, right?

I had to, Poh, I had to.

As long as you redeem yourself, Andre.

It's all about redemption, Poh.

So I've been tasting my strawberry risotto through the cook,

and it tastes a lot better than it did 16 years ago.

Because 16 years ago, it was rubbish.

(LAUGHS)

Plating up, the first thing I do is put my baked strawberries

on the base of the plate,

then cover it with the strawberry risotto,

and then finally finish it with some sugar and brulee it.

I want a nice cracking crunch,

a little bit of texture to the dish before the ice-cream goes on top.

It's not good. The clock is ticking.

And then I realise that I have a problem with my ice-cream.

It's not setting. Are you going to get it done in time, Andre?

Having problems with the ice-cream.

Have you used the nitro before? No, no.

I've never used nitro before.

And I look over there and there's steam and smoke.

It looks, uh... It looks dangerous, but there's no choice.

Here we go.

What do I do? Yeah. Glasses, paddle.

Put your ice-cream in there. Yeah, yeah.

Here, use that. Slowly, slowly start beating that.

I'm not, I don't have a license for this.

It's fine. I've got you. Go, go. Turn it on. Go, go, go, go, go.

Bring us something that we can eat straight out of the tub.

Two minutes to go.

DECLAN: A little dotty.

Ah! So I've got three ice-cream sticks.

Not five, but three is definitely better than one.

JAMIE: Yeah, they're set!

All guns blazing. Let's go.

I start to plate.

I get a little bit of the butterscotch sauce

to go underneath my tart, so it sticks there nicely.

I grate over some of the fresh macadamia,

a little bit of lime zest

and a little sprinkle of salt.

I do a massive, beautiful rocher of my ice-cream.

This is 100% Queensland on the plate.

It's Queensland pumpkins, it's Queensland ginger.

It's Queensland rum, it's Queensland macadamias.

Is it delicious? I think so.

Here's the scoop. 30 seconds to go.

The glasses! The glasses! Here.

LAURA: Oh, my God!

That's perfect.

Whoo! Breathe!

Oh, ho-ho, look at that deliciousness!

Yes. Semolina cake is cooked.

How you do what you never do and un-mould it straightaway!

(CHUCKLES)

This is me. I don't do super small desserts.

This is generosity in the middle of winter.

Ice-cream on a semolina cake and pears.

I mean, I'm really happy with it.

10!

JUDGES: Nine, eight,

seven, six,

five, four,

three, two,

one!

That's it! Well done!

Benny! Good job, bro. Brother.

Nice one.

Wow. Good job.

Oh, my God!

Well done. Oh!

Oh, is this you?

Yeah. That's beautiful.

DECLAN: Is that...? Is that...? Bacon?

Are you serious? Yes!

Oh, you're a loony.

(THEY CHUCKLE)

All good? Oh!

What a nightmare!

I'm frazzled from that cook, completely.

Ice-cream wasn't setting,

had to play around with the crazy nitro over there.

It all whipped together right at the last minute.

For a second here, I thought that the curse

of the strawberry risotto is back,

but I think I've just pulled it off.

If I win, I've redeemed myself

with the strawberry risotto all those years ago.

The name of the game was to create an epic ice-cream.

The first dish we'd like to taste belongs to...

..Depinder.

DEPINDER: I'm really happy with the flavours.

I think masala chai ice-cream is a unique blend.

It's definitely something I haven't seen at the shops before.

SOFIA: Oh, they look great. POH: Oh!

Look at that piping.

And I can guarantee you it's delicious.

What ice-cream have you made?

I made masala chai ice-cream sandwiches.

I've got masala chai ice-cream in the centre,

I've got a cardamom and orange biscuit,

and I did, like, an orange saffron mascarpone cream on top

with a little bit of orange saffron gel.

Depinder, could I see myself

in my PJs with a blanket on,

watching the footy,

smashing a masala chai ice-cream of yours?

Yeah, I think I could.

I think I definitely could.

Um...

I thought that it was actually a really good combination of flavours

with the whole dessert as well.

For me, the orange and the saffron and the masala, they're mates.

I'm just trying to get Andy and his PJs out of my mind

for a moment. (LAUGHTER)

Um... There's not a lot to them.

(LAUGHTER) Made it worse.

Um...

Depinder, this ice-cream is a real triumph.

It's silky smooth, it's full of that chai masala.

You almost get a little kick from it.

The dish is also delicious.

The shortbread has a little bit of saltiness to it,

the saffron plays its part without overwhelming.

It's a really successful dish. Well done.

Thank you.

Depinder, I also love all the work that you did with the dish itself.

I think it's one of the most successful ice-cream sandwiches

we've seen in here.

And your masala chai ice-cream is really, really lovely.

The texture of it is beautiful - really nice and silky.

And I really love that it's got this slightly tannic quality to it.

It is quite an adult ice-cream.

Thank you.

Good work, Depinder. Thank you. Thanks, guys.

ALANA: Well done. Good job. Thanks.

Amazing.

Jamie, we'd love to taste your dish next.

As much as I want my ice-cream flavour on the shelf at Coles,

I want the immunity.

Top 10 is a huge achievement.

There are so many good cooks here, and this immunity,

it's a nice little confidence boost as you're going into that top 10.

(JUDGES EXCLAIM WITH AWE)

Jamie, what's your ice-cream flavour and what's your dish?

The ice-cream flavour is a Dark & Stormy, rum and ginger.

And then I've served that with a little Queensland pumpkin pie.

That is a very cute little slice of tart.

It makes me happy!

Jamie, I really love the ice-cream.

I love the ginger and the macadamia,

texture was beautiful.

As for the tart, I hate pumpkin tarts!

Like, I hate them. And that is delicious.

Like, that is so good.

Thank you. Really, really good.

This is a wonderful textured ice-cream.

It's beautiful and smooth.

It's not super strong in rum,

but if you're trying to make an ice-cream for the whole country,

that's not a bad thing.

You know, I was eating rum and raisin ice-cream

when I was six, and my mum happily let me order it.

(LAUGHTER) You know,

I think this could be enjoyed by everyone.

Really good job. Thank you.

Jamie, you have accomplished an extraordinary job.

For me, the whole tart situation is impeccable.

And your rum caramel sauce - magic. Thank you.

ANDY: Nice, Jamie! Thanks, guys.

Go Queensland! Exactly!

Next up, Snez!

SNEZ: So, this is a spiced baklava ice-cream.

POH: If I saw baklava ice-cream on the shelf,

I would definitely reach for it.

I'd give it a crack. Yeah.

And I think it's worked really well.

JEAN-CHRISTOPHE: I love your ice-cream.

I love the mix of your spice.

And your presentation was impeccable.

Great job, Snez. Well done. Thanks, guys. Thank you.

Next up, Callum.

CALLUM: I'm calling the dish More Is More.

And then the ice-cream is hokey-pokey meets boysenberry.

Your ice-cream has a wonderful texture.

These pops of boysenberry and the shards of honeycomb give it

a really nice crack and pop,

and it's very textural while being really smooth,

which is just gorgeous.

The one thing when I say berries

is I think of summer.

Sitting on a cold, wintry day with the open fire going,

the last thing I think of is berries,

but that doesn't mean that the ice-cream doesn't work.

The ice-cream absolutely works. Thank you, everyone.

Appreciate it. Thank you.

Next up please, Audra.

(APPLAUSE)

AUDRA: Today, I made you chai tea ice-cream.

Audra, I think this is the perfect ice-cream for the winter.

And I don't even like black tea. I don't like tea.

And I will lick that ice-cream every day on my knees.

Oh, wow.

I love how unapologetically tea-forward it is.

My only concern is I'm not sure how well an ice-cream

that is this strongly tea-flavoured would go straight out of a tub.

It feels like this plate of dessert is such a whole package.

So you're kind of your own best friend

and worst enemy in this one. Yeah.

Next up, Sarah!

SARAH: Walking this dish up to the judges,

I know that it's a really unusual combination of flavours.

Ooh!

But I feel like I've got a real advantage here today.

I'm sure that the judges are never going to forget

the first time they had

cola and vanilla ice-cream with a bacon crumble.

Yeah.

ANNOUNCER: In the mood to cook?

Grab your aprons and try these delicious,

MasterChef-approved recipes on 10Play.

ANDY: Sarah, Sarah, Sarah, Sarah.

What is your ice-cream?

My ice-cream is cola and vanilla ice-cream.

And you have paired that with...

A pumpkin pie and crispy bacon.

Say what?! JEAN-CHRISTOPHE: C'est quoi?!

This is a flat-out risk.

Do you reckon it paid off?

Well, I don't know. OK.

Shall we taste? SOFIA: Yeah.

When I was a young kid,

I'd always order a spider...

..which was vanilla ice-cream

dropped in a fizzy drink of some type, right?

And when I taste your ice-cream,

it takes me right back to being a little boy again.

There's something I like about the ice-cream...

..and I kind of like the bacon with the pumpkin as well.

Yeah. Thank you.

There's, like, something here. You're right.

The pumpkin works with the spices in the ice-cream.

The vanilla works with the pumpkin as well.

And then the bacon works with absolutely everything.

But I feel like, in terms of like, the cola part of this ice-cream,

it probably doesn't hit you until about, like,

three quarters of the way into the experience,

just eating it on its own.

I think it would be one that you would need to eat by itself,

because with all the flavours that you've got going on here,

it kind of dilutes that...that cola flavour.

Um, but who knows? On its own, it might sell.

Thank you. Thanks.

Thanks. No worries. Thanks. Yeah, thanks.

Thanks.

Next up, we'd like to taste your dish, Ben.

DEPINDER: Benny!

BEN: Hello. Ooh!

SOFIA: I think I can see some jammy goody bits in that ice-cream.

That's what I'm thinking. And some tempered chocolate fancy.

(CHUCKLES)

Tell us what you've made.

I've got a spiced banana and tamarind ice-cream...

..a coconut bread and butter pudding and grilled pineapple.

Let me dissect this one.

I don't think that this is, like, the flavour

that every human on the face of this planet is

going to look at and go, "I need to try that."

But then I guarantee if they ever tried it,

they'd be like, "I'm hooked on that."

Banana can be full-on, and you roasting them, like,

has accentuated that flavour profile as well.

But then adding the coffee has just pulled it back.

Then that tamarind has just, like, ripped through it.

As for the rest of the dessert, it really did just play

a nice little background music for the ice-cream.

CURTIS: I thought the bread and butter pudding was

less successful than the ice-cream.

I thought it was maybe a little too bready

and not quite custardy enough.

But the ice-cream was really standout. Well done.

Thanks. Well done, Ben.

The next dish we'd like to taste belongs to Alana.

ALANA: So, it's double caramel with ginger cookie ice-cream,

a bit of a citrus salad and a citrus veil over the top.

This is feeling a little soft.

When I went through it all, um, it was mainly the ginger biscuit

and then the caramel,

but I just wanted some ice-cream.

Oh, really?

I don't think there was enough ice-cream to hold it all together.

Declan!

DECLAN: This is my birthday surprise ice-cream.

So, you've got a vanilla cardamom ice-cream,

chocolate brownie, caramel,

and a chocolate fudge ripple sauce through it.

The sprinkles, the marshmallow,

they're contrasting textures, which was nice.

And served as an ice-cream sandwich,

it's actually really nice because, in all truth,

the ice-cream is a little sweet for me.

But when you eat it with the ice-cream sandwich,

it sort of balances it out a little bit.

Thank you.

Thank you, thank you.

The next dish we'd like to taste belongs to...

..Laura.

LAURA: Smiling.

I'm feeling like I've definitely taken a risk today

by adding lots of different flavours and textures to this dish.

I feel like it's going to go one of two ways -

it's going to completely overpower

and you're not going to taste that ice-cream,

or every single mouthful is going to work

and that ice-cream is going to sing.

The risk is definitely worth taking today.

I mean, your own ice-cream

on the shelves at Coles is up for stakes, and I'm going all in.

Laura, what's your ice-cream?

Sticky date pudding.

So, you've actually got sticky date cake underneath

soaked in the butterscotch sauce.

There's a pineapple caramel, pickled pineapple,

roasted pineapple, and a chocolate crumb.

Righto, I reckon we dig in.

If I was competing against you today,

I'd be really annoyed that I didn't think of that.

The thing that it really demonstrates is that...

..you don't have to reinvent the wheel.

You can pick something that everyone knows and loves...

..and if you riff on it really cleverly and intelligently,

you can get a brand-new dish.

And you just adding those pineapple bits -

the pickled, the roasted - just adds enough nuance to the dish

that it kind of turns it into something else.

For me, sticky date pudding is so delicious,

and the idea of turning a quintessential winter pudding

into an ice-cream... Yeah. ..I think, is really smart.

What you've done is you've given us all those flavours

that we love about sticky date pudding -

the butter, the richness, the caramel, the date -

and you've turned it into this velvety, like, masterpiece.

The ice-cream is fabulous.

Half of this challenge was, like, coming up with a concept

that, when you were walking down the aisles and, like, browsing

and you see it and you go, "I have to try that!"

"I need it!" "I need it!

"I want it, and I'll buy it."

And this is an example of just that.

Then the dessert is, for me,

the rum-soaked pineapple was just absolutely genius,

because there's, like, sweetness in the butterscotch,

there's sweetness in the cake, there's sweetness in the ice-cream.

It does go a long way just to pulling that all back.

The calibre of your dish is tremendous.

You're very good. You're fantastic. You are.

Yay! SOFIA: Well done.

Thank you.

(THEY TALK INDISTINCTLY)

(CHUCKLES)

Andre, you're next.

Looking down at my dish, I'm pretty happy with it.

I think that I can redeem myself.

I don't think that I can deal with another 16 years of pain

by doing another bad strawberry risotto.

I'll be 60 years old.

Andre, what have you made us?

Today, I'm proud to present to you all strawberry risotto.

The ice-cream is a strawberry and pepper caramel cream swirl.

And it's not really a risotto.

It's a rice pudding.

I think we should take a vote.

Who thinks Andre has redeemed himself?

Who thinks Andre has redeemed himself?

ANDY: Just like that.

It's there, it's there! ANDRE: Put it up, Andy!

Put it up!

Andre... It just won't!

..that's a majority.

It's official. Thank you.

The flavour of black pepper and strawberry and the balsamic

is fabulous.

You get the acidity, you get the sweetness from the strawberries,

and then you get the warmth from the pepper.

As a concept,

I'm actually going to take it home and play with it as well.

I really do like it, genuinely.

I wouldn't say that you've run up to the bar

and just, like, high-jumped over a world record-setting height.

OK?

I wanted a bit more oomph in the rice pudding, or risotto,

whatever you want to call it.

It just felt quite mono.

And I know it was probably just there

to kind of be a foil for everything else,

but I just wanted more out of that element.

The ice-cream does have all of those kind of beautiful,

naughty notes of the pepper and strawberries and balsamic.

And, for me, you've got that combination right in here.

The monkey is off your back. Thank you.

That's a win for me! (LAUGHS)

Well done! Good job. Good job. Yeah. (LAUGHS)

Well done!

Well, Curtis,

it's been lovely having you here for the last two days.

I've had so much fun here, you guys, but I've got to tell you,

the level of this competition is better

than I think I've ever seen it.

Congrats, guys.

You should be all really, really proud of yourselves.

Everyone, give it up for Curtis Stone.

(ALL CHEER)

Any day we get to eat

scoop after scoop of MasterChef-quality ice-cream

is a good day.

We could have smashed some of those by the tubful.

And, come tomorrow, all of Australia will be able

to do just that with one of your creations.

The winner today brought us a showstopper dish,

but best of all, a chart-topper ice-cream.

Decadent, silky, it was the ultimate winter-warmer,

and we can't wait to see it on the shelves.

So, congratulations...

..Laura! (ALL CHEER)

Oh, it's so good!

Oh!

How excited are you to see your very own creation

in stores at Coles?

Um, yeah, it's a pretty incredible feeling.

Flossy can have her first little bit of ice-cream,

which is going to be so cute.

So you can just see Floss on the trolley

going to Coles to get her first-ever ice-cream.

It's going to be so cute. Yeah.

And we can't forget...

..you also just won immunity.

I know! Yeah.

That makes you the first member of our top 10!

(ALL CHEER)

This is a great day.

How does that one feel?

You know, I wanted to come back, obviously, to try and make it

as far as possible and hopefully to the end.

So, just to get to top 10, that's a huge milestone.

And I can't wait to see who joins me.

Well, Laura, you are safe from Sunday's eliminations...

..and everybody else is in danger of going home.

So, get ready. Good night.

Good night. See ya, everybody!

Thank you.

Laura!

ANNOUNCER: You can get Laura's Sticky Date ice-cream,

available at Coles tomorrow.

CURTIS: So delicious.

Sunday night on MasterChef Australia...

Please welcome Maggie Beer!

(ALL CHEER)

..she's a national treasure

who brings a challenge of monumental proportions.

It's time versus ingredients.

CONTESTANTS: Oh!

Five minutes gone off your cooking time.

Holding out is a dangerous game.

Ooh-hoo! Should I go?

It'll be a very tricky task...

BEN: I really hope I don't regret

my decision to wait that long.

..to make it to the top 10.

Oh, my God, what have I done?!

Captions by Red Bee Media