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Previously on MasterChef Australia.

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Please welcome Chef Matt Sinclair and
Chef Dobbin.

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We paid tribute to perfect pairings.
From flavour combinations. Classic

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flavour pairs.

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To dynamic duos.

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We are going to smash this. Such a
beautiful colour.

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Two by two, they double the
deliciousness.

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This is just remarkable.

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It's confoundingly delicious.

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Seriously good cooking.

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But it was double the devastation for
Lalu and Lydia.

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I didn't even think I'd get in, little.
I'm this far. I'm super proud of myself.

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Tonight, say g'day to Aussie Classics
Week with a cracker of a mystery

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box from one of our favourite blokes
with a Michelin star.

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Mystery box.

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Start of a new week. Making it to the
top 14.

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Crazy.

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Super excited to see what they've got in
store for us under these mystery boxes.

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Look at that.

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I'm a little bit nervous.

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I've kind of got a 50 -50 with these
boxes. They either go quite well or

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absolute disaster.

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Why does something smell like pastry?

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What's in the box?

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Morning.

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We are fired up because this week we're
celebrating something that's close to

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every Australian heart.

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It's something we all love.

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But it hits different for everybody.

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It's Aussie Classics Week!

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Woohoo!

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Mum,

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a classic Australian bloke. Alright.

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And that's kind of the food I love and
the food I know.

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But I do feel like today, there's a lot
riding on it for me.

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John Christophe, you're an honorary
Aussie.

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What's your favourite Aussie classic?

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I'm in love with your palma.

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Yeah!

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Doesn't take long for the Aussie
classics to win your heart, does it?

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Your mystery boxes today, they've been
set by a very special guest.

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He is a world -class restaurateur.

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a Michelin -starred chef, and someone
who knows this kitchen all too well.

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He may conquer the world, but he'll
always be an Aussie favourite.

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It's Curtis Stone!

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Oh my gosh, Curtis Stone.

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I love Curtis Stone.

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I read him in the Coles magazine every
month.

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I'm a fan.

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He's got such a great aura and he's such
a calming presence and he's got so much

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knowledge as well. So it's great having
him here.

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What a nice walk.

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Always, always.

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It's very, very exciting to meet you
all.

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Dot. Oh. Oh, hello.

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Hi. Sorry, I feel like I was just in a
danger. Were you just gazing into

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Curtis's eyes and floating away into a
mystical place?

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I was kind of like, where am I? This is
my reality. But yeah, hi.

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Okay.

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Under those mystery boxes are two things
that I reckon every Aussie loves.

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So, you can lift your lid now.

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Is that actual ice cream?

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Pies and ice cream!

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Yes!

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Okay. Okay.

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That is a really good day.

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I look insane.

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Oh, it's warm still.

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It's Neapolitan.

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Yum.

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You'll notice you don't all have the
same mystery box.

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Today,

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we are looking for the top pie.

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and the top ice cream to be safe from
tomorrow's elimination.

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So, if you have a pie, you must create a
family -sized pie

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with a condiment or size.

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If you have an ice cream, you must
create an ice cream as part of a

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dessert.

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Desserts have never been my strength.

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I wish I had the pie in front of me, but
you've got to make do with what you

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get. So it's ice cream today.

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The winner of the best pie and the best
ice cream will have their product rolled

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out throughout the country in all the
cold stores starting tomorrow for a

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limited time.

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What? Whoa.

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That is crazy.

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My face is cold.

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Annabelle, can you imagine the fan walk
into Coles and they're looking at the

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ice cream section and boom, your face is
on the packaging.

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How would they feel?

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That'd be awesome.

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I really want to win today.

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Can you imagine?

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Petro, you are making ice cream.

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Yes. You imagine yourself in Coles.

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It'd be pretty unbelievable, given I
haven't plated up a successful dessert

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in here.

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It'd be pretty unbelievable if this one
gets up, so we'll see.

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The secret to every pie is two really
important things. The crust, just that

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perfect amount of flakiness and
richness, and a great filling.

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Ice cream, you can come up with
something really interesting and unique,

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want that lovely silky texture and that
perfect balance of flavour.

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Right. You will have 90 minutes.

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The pantry and the garden are open.

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So go for it. The time starts now.

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On the classic wig, it's

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such a great thing.

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Butter, butter.

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I'm excited to cook a pie today.

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I would love to be an immunity from
tomorrow's challenge, but also to have

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face on a product on the shelf in cold,
that would be what that is.

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Blackberries are the blackberries.

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All right.

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I have confidence making, you know, one
or two types of ice cream for my

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partner.

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So it would be great if I could win this
challenge because then, like, I don't

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have to make this ice cream anymore. I
could just buy it for my partner and be

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like, take it.

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Oh, my God, I'm so scatterbrained right
now.

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There's a lot to play for today.

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Obviously, the top pie and the top ice
cream are going to be in Coles tomorrow.

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What an amazing opportunity.

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It's so fun because, you know, these are
two things that we all know.

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So to get it right is really not easy.

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19 minutes is not a long time to make a
pie.

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I think a few are going to come unstuck
on having to get their braids right, you

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know, get it all balanced, and then cool
it down enough so that they can

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actually feel their pie.

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Well, Curtis, you know your pies. Yep.
Like, you have a pie shop.

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Yep. Where do you go with traditional
versus, like, tweaking it a little bit

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something a little bit pure?

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There's a place for both. You know, you
can go very straight down the line and

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do a beef pie, and that's wonderful.
It's one of the best things on the

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But we also get quite inventive. You
know, we make pies out of game. We make

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pies out of rabbit. We put mustard into
our crust sometimes. We use different

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fats in our crust.

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If I was having to make a pie, guess
what?

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What? I would be making a parma pie.

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Man, I'm so hungry now. Same here.

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Hey,

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what's up?

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Just making a pie. What about you?

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Making some ice cream. Making some ice
cream?

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When I think of Aussie classics, I think
of a good meat pie or a bad meat pie

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with a lot of tomato sauce.

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At home we do make pies. Sometimes we'll
even have pie nights with our friends

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where we just get all the pastry out and
I'll make fillings and you can just

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make your own pies. It's really fun. I
think pies should be fun.

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I'm going to channel my inner mum today
and go, what would I actually think my

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kids would want? Hey, Hannah.

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Hello. Hannah.

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Enlighten us. What are you making?

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I'm making a cheeseburger pie.

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Oh. Yeah. Okay.

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That's kind of wild.

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Yeah, because I figured...

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What would my kids like to eat?

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Yeah. Cheeseburger pie.

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We've all had a beef and cheese pie.

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Yep. Yeah. But how do you get the burger
parted? I have played around with

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cheese, like I've made cheeseburger
pizzas, cheeseburger sausage rolls.

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Every layer you get, so your mince, your
onion, your mustard, your tomato, and

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then even pickles are cut up into the
pie.

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And so every bite tastes like you're
eating a bite of cheeseburger.

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So you're a veteran of cheeseburger
-flavored things. I've definitely played

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around with cheeseburger things before.
Cheeseburger pizza is delicious, by the

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way. Okay, what are your sides?

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What do you think?

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I try.

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Yeah. Chips. Yeah, chips on the side.
Chips on the side. Okay. All right,

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Hannah. Looks like you've got a good
cut. Thanks, Hannah. Yeah, I do. Good

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Thank you.

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Yeah, I feel like growing up in a pretty
big family, we had a fair few Aussie

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classic meals. We had a lot of
barbecues, a lot of one -pot meals, a

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tray desserts, which is why I feel like
this week is pretty close to my heart.

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Underneath my mystery box was the ice
cream.

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We heard about Aussie classic, and I
just thought, like, whenever you go to a

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bakery, the one thing I always like to
get is the lemon meringue pie.

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So I'm going to try to do some sort of
lemon meringue pie ice cream.

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And there's only one dish that's going
to win, so I'm going to try to pump it

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with, like, so many elements.

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A ginger crumb, a kind of raspberry
frangipani cake.

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I'm going to do some meringue, a lemon
curd.

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But I'm currently just making my ice
cream, and it's taking a lot longer than

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would have liked. I don't know what's
going on.

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Hey, Luke.

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Hey, hey. What's going on?

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Ice cream. Yeah.

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I'm going to do today something that,
classically, I would order at a bakery.

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Lemon meringue pie.

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Same. In an ice cream?

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Yeah. Right. So, lemon curd in a lemon
-based ice cream, and then, like, a bit

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of a crumb, meringue, and a cake.

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How do you keep meringue from not just
being a soggy mess?

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I'm doing a Swiss meringue, and I'm also
doing some shards on the side. You've

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got a lot to do.

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I've got a lot to do. Like, if you've
got a crumb in the ice cream, curd in

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ice cream, you have to set your ice
cream, then you have to do your meringue

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shards, then you have to do your cake.

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Think about a lot to do.

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Not my son. You're not wrong.

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Good luck. What is going on here?

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After the judge's visit, I checked my
own glass for the last time, and, oh,

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finally.

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Finally it's done. It's taken far much
longer than I wanted to, but it's

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actually looking pretty nice, and it's
tasting delicious.

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I need to get that guy in the blast
freezer ASAP and cool it down as quickly

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possible. I think so.

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That's nice.

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How are you, Grace? Are you okay? Yeah,
yeah, I'm good.

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Lovely smell, yeah?

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Yeah. To me, a family -sized pie is all
about comforting food and comforting

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flavours, just like the sort of thing
you'd want to scoff while you were

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on the couch.

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I got a pie today, and I am making a
pork sausage and fennel pie.

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These are flavours that I really love,
and it's a pasta I make all the time, so

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I figure why not chuck it in the pie?

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Let's do it, let's do it. To make my
filling, I'm going to mince my pork

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shoulder to make my sausage meat.

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And then I'm going to mix it with some
chunks of fennel and some cherry

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tomatoes.

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With my pie, I'm going to serve a
salmonella sauce.

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It's like an Italian salsa verde that is
predominantly fresh oregano.

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It's so cool to have Curtis here.

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So I'm just going to give it my best
shot today and see what happens.

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Use every minute wisely. You have 60
minutes to go.

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Let's go, guys.

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It's the coffee Kahlua for this.

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So today I'm making a tiramisu ice cream
with a biscotti crumb and a coffee and

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chocolate granita.

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So I'm making the anglaise and the base
for that ice cream now, and then I'll

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get on to my biscuits so I can soak them
in the coffee and ripple them through

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the ice cream.

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I love ice cream, so I'm very excited to
be making one today.

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Today I'm making a burnt honey ginger
ice cream and I'm going to make it with

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little peach galette.

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Probably add some macadamia in, maybe a
little bit of lime or yuzu as well.

238
00:14:09,190 --> 00:14:10,810
Am I being stitched up here?

239
00:14:11,190 --> 00:14:13,470
Everyone around me seems to have ice
cream.

240
00:14:14,570 --> 00:14:16,210
But I'm pretty happy I've got the pie.

241
00:14:17,090 --> 00:14:18,530
Pies in New Zealand are huge.

242
00:14:19,110 --> 00:14:23,650
Chicken pies was always something on the
dinner rotation growing up. But today

243
00:14:23,650 --> 00:14:27,010
I'm making something I discovered at
band camp.

244
00:14:28,040 --> 00:14:29,680
I was probably about 13.

245
00:14:29,900 --> 00:14:35,400
It was lunchtime and there was just
these little individual pies. No idea

246
00:14:35,400 --> 00:14:36,480
inside. There was no label.

247
00:14:36,780 --> 00:14:43,360
And I took a bite in and it was hot
butter chicken. Who doesn't love a

248
00:14:43,360 --> 00:14:45,600
of butter chicken in flaky pastry?

249
00:14:46,840 --> 00:14:49,480
This is my first real attempt at making
the pie.

250
00:14:51,000 --> 00:14:54,020
I've got my chicken marinating at the
moment.

251
00:14:54,640 --> 00:14:55,960
My shortcrust.

252
00:14:56,370 --> 00:14:58,490
Pastry for the bottom is in the fridge.

253
00:14:58,830 --> 00:15:02,910
So I'm just working on my main sauce for
my pie, the butter chicken sauce.

254
00:15:03,290 --> 00:15:06,810
So I'm using onions, ginger and garlic
with some butter, a bit of salt and

255
00:15:06,810 --> 00:15:08,990
pepper before I start toasting off my
pie.

256
00:15:10,590 --> 00:15:11,930
Dot. Hi.

257
00:15:12,410 --> 00:15:15,390
Is it safe to say that you are not upset
about getting a pie?

258
00:15:15,670 --> 00:15:19,130
No, I'm not upset about getting a pie.
Yeah, I think it's a bit of fun, isn't

259
00:15:19,130 --> 00:15:20,550
it? So tell us about your pie.

260
00:15:20,850 --> 00:15:21,850
I am.

261
00:15:21,900 --> 00:15:23,480
reliving a memory for this pie.

262
00:15:23,740 --> 00:15:28,480
I had a butter chicken pie when I was on
band camp when I was a kid. Oh my god,

263
00:15:28,520 --> 00:15:29,520
I love that.

264
00:15:29,760 --> 00:15:33,660
What's your perfect butter chicken, Doc?
I feel like the sauce needs to be

265
00:15:33,660 --> 00:15:34,780
spiced but not spicy.

266
00:15:35,240 --> 00:15:38,760
I like a little bit of coriander in
there just to bring the freshness and

267
00:15:38,760 --> 00:15:39,699
too rich.

268
00:15:39,700 --> 00:15:42,300
And I like chicken breast.

269
00:15:44,200 --> 00:15:45,200
Into the pie.

270
00:15:45,380 --> 00:15:46,380
Okay.

271
00:15:47,980 --> 00:15:50,040
So I'm doing it my way today.

272
00:15:52,540 --> 00:15:54,420
Chicken pies are much harder to make
than beef pies.

273
00:15:54,720 --> 00:15:58,160
Beef pies, you can't overcook the beef.
The more tender it gets, the more it

274
00:15:58,160 --> 00:16:00,840
falls apart, and that's fine. With
chicken, if you overcook it, it's going

275
00:16:00,840 --> 00:16:01,840
get dry.

276
00:16:02,200 --> 00:16:03,520
Yeah. Especially with chicken breasts.

277
00:16:03,960 --> 00:16:04,960
I know.

278
00:16:06,080 --> 00:16:08,420
I'm doing a Dance of the Devil play with
these chicken breasts.

279
00:16:27,150 --> 00:16:29,830
I love making pies so much. It's so fun.

280
00:16:30,870 --> 00:16:32,730
Every part of it, making the dough. Yep.

281
00:16:33,110 --> 00:16:35,270
And then filling the pie.

282
00:16:35,530 --> 00:16:38,130
Yeah, I love crimping and decorating.

283
00:16:38,750 --> 00:16:40,610
Yeah. It's therapeutic.

284
00:16:41,050 --> 00:16:42,050
It's so therapeutic.

285
00:16:46,650 --> 00:16:51,270
I feel like 90 minutes for a pie isn't
actually a lot of time. Usually it takes

286
00:16:51,270 --> 00:16:52,710
half a day to make a pie.

287
00:16:53,900 --> 00:16:57,800
You got to make the pastry, cool the
pastry, rest the pastry, make the

288
00:16:57,940 --> 00:16:58,940
cool the filling.

289
00:16:59,100 --> 00:17:01,560
On top of that, I'm actually doing this
for the first time.

290
00:17:02,300 --> 00:17:06,359
I'm going to be real, I've never made a
pie before, so... Yeah, got to make sure

291
00:17:06,359 --> 00:17:07,680
I deliver and don't screw it up.

292
00:17:08,680 --> 00:17:09,539
Hi, Aaron.

293
00:17:09,540 --> 00:17:13,280
Hey, what's going on? Oh, we're happy.
It's pie and ice cream day. We're in a

294
00:17:13,280 --> 00:17:15,339
good mood here. Love that.

295
00:17:15,660 --> 00:17:20,140
You're on pies? I'm on pies. I'm making
a spicy miso eggplant and coconut cream

296
00:17:20,140 --> 00:17:21,480
pie. So a veggie pie.

297
00:17:21,720 --> 00:17:22,980
Yeah, a veggie pie. Good for you.

298
00:17:23,220 --> 00:17:25,119
Yeah, I thought it would be a good
version.

299
00:17:25,400 --> 00:17:30,280
Yeah, I mean, how do you make an
eggplant pie as satisfying as a meaty

300
00:17:30,320 --> 00:17:33,220
You've got to make it real jammy. It has
to have that real meaty quality as

301
00:17:33,220 --> 00:17:36,400
well. You know, it has to, like, pack a
punch in terms of the spices and

302
00:17:36,400 --> 00:17:37,400
flavours that go into it.

303
00:17:37,640 --> 00:17:40,820
Well, he had an answer, so that's a good
sign. That's a really good sign. I

304
00:17:40,820 --> 00:17:43,520
never thought I'd say this, but eggplant
pie for the week. Thank you.

305
00:17:44,380 --> 00:17:45,700
Yeah, I definitely took a risk.

306
00:17:46,180 --> 00:17:47,740
I'm going to send it full tilt.

307
00:17:48,280 --> 00:17:50,000
Have my face in cold, I'd be pretty lit.

308
00:17:51,640 --> 00:17:54,800
I'm hoping it doesn't look cheesy, my
face on a cold jacket. Hopefully it's

309
00:17:54,800 --> 00:17:58,560
a smile. I don't know. We'll see what
happens.

310
00:18:01,140 --> 00:18:02,420
Yes, Aussie classic sweet.

311
00:18:02,820 --> 00:18:05,640
Growing up, we would often go for ice
cream on our family holidays.

312
00:18:06,850 --> 00:18:10,830
After dinner, we'd always walk to the
ice creamery and get a big scoop of ice

313
00:18:10,830 --> 00:18:14,650
cream. Being a little kid, you know,
it's running down the sides and my mum

314
00:18:14,650 --> 00:18:17,870
to always say she was pretending to help
us clean it and she'd quickly eat half

315
00:18:17,870 --> 00:18:20,270
of it. So my dish today is definitely
nostalgic.

316
00:18:21,370 --> 00:18:22,309
Hello, Pat.

317
00:18:22,310 --> 00:18:24,410
Hello, how are you going? How are you?
I'm great.

318
00:18:24,670 --> 00:18:27,710
So tell us what you're making. I've got
a salted caramel Anzac biscuit inspired

319
00:18:27,710 --> 00:18:31,850
ice cream. So it's got a golden oat
coconut biscuit crumb and a salted

320
00:18:31,850 --> 00:18:32,850
sauce through it as well.

321
00:18:32,890 --> 00:18:36,490
That's my favourite wicket in the world.
And one that everyone loves and has so

322
00:18:36,490 --> 00:18:39,630
much nostalgia attached to it. Yeah,
definitely. Some people like them

323
00:18:39,790 --> 00:18:41,630
some people like them nice and soft like
me.

324
00:18:41,950 --> 00:18:45,670
Yeah, hoping for like a chewy, crunchy
crumb going through the ice cream. Yeah,

325
00:18:45,690 --> 00:18:47,410
yeah. Get a bit of texture. That sounds
delicious.

326
00:18:47,690 --> 00:18:50,450
So what are you making with your ice
cream? Some apple pies.

327
00:18:50,930 --> 00:18:53,590
Oh, you're making a pie to go with...

328
00:18:54,300 --> 00:18:55,300
Yeah. Your ice cream.

329
00:18:55,420 --> 00:18:56,399
That's hilarious.

330
00:18:56,400 --> 00:18:59,620
Even though we only need you to do one
of those, you've just taken it upon

331
00:18:59,620 --> 00:19:01,220
yourself to take on two challenges.

332
00:19:01,600 --> 00:19:04,200
Well, we've got to make a dessert for
the ice cream anyway, and I love my

333
00:19:04,200 --> 00:19:06,960
family's apple pie recipe, so, yeah,
I've gone for it. Sounds good, mate. All

334
00:19:06,960 --> 00:19:09,200
right. Good luck, Pat. Thank you. Nice
to meet you again. Good luck, Pat.

335
00:19:10,500 --> 00:19:15,340
Pies are in the oven. Next step is to
get onto my golden Vicky crumb. The

336
00:19:15,340 --> 00:19:17,700
is actually very much the same as the
biscuits.

337
00:19:18,590 --> 00:19:23,510
coconut, flour, brown sugar, white
sugar, honey, and a little bit of bicarb

338
00:19:23,510 --> 00:19:24,650
to give it a little bit of cup.

339
00:19:24,950 --> 00:19:28,650
But rather than forming them into a
biscuit dough, I keep it nice and

340
00:19:28,650 --> 00:19:31,890
because, you know, ice cream's kind of
nearly a wet consistency.

341
00:19:32,150 --> 00:19:35,910
It'll absorb a little bit, so it'll be
crunchy and a bit chewy in your mouth,

342
00:19:35,950 --> 00:19:37,690
similar to what you get with an Anzac
biscuit.

343
00:19:38,710 --> 00:19:39,710
Done.

344
00:19:39,810 --> 00:19:40,810
It's in the fridge.

345
00:19:46,760 --> 00:19:51,300
Yes, I'm actually pretty excited to cook
today. I'm going to make a beef pie

346
00:19:51,300 --> 00:19:57,420
with a little touch of cinnamon and
balsamic vinegar and onion jam to go

347
00:19:57,420 --> 00:19:58,420
throughout the pie.

348
00:19:58,440 --> 00:20:02,500
It kind of like gives that really nice
familiar feeling like, you know, you're

349
00:20:02,500 --> 00:20:06,200
at home, you're just getting that bite
and you're feeling really cozy and nice.

350
00:20:06,440 --> 00:20:07,440
Have a spoon.

351
00:20:07,500 --> 00:20:10,900
Thank you. I've got my ice cream base in
the churner.

352
00:20:11,120 --> 00:20:13,100
I'm not using an anglaise base.

353
00:20:13,600 --> 00:20:15,280
I'm doing a coconut cream base.

354
00:20:16,140 --> 00:20:21,340
Today I am making a ube coconut ice
cream, similar to halo -halo, which is a

355
00:20:21,340 --> 00:20:22,340
Filipino dessert.

356
00:20:22,460 --> 00:20:25,360
It's just a mixture of different dessert
components.

357
00:20:26,880 --> 00:20:30,380
Electroflan, sago, condensed milk,
coconut cream.

358
00:20:30,840 --> 00:20:32,280
So there's a lot going on.

359
00:20:32,620 --> 00:20:33,620
Flustered!

360
00:20:34,160 --> 00:20:36,120
Flustered! I'm feeling a little bit
flustered.

361
00:20:38,159 --> 00:20:40,640
Jesus, I am way more blistered than I
thought I was.

362
00:20:40,920 --> 00:20:44,700
I'm going to keep it really classic.
It's Australian classics week after all,

363
00:20:44,700 --> 00:20:48,600
I'm just going to do a chuck beef pie
with some beautiful Shiraz and, of

364
00:20:48,640 --> 00:20:51,160
the most silky, beautiful home puree you
can think of.

365
00:20:51,400 --> 00:20:52,840
Matt, thank you. That smells good.

366
00:20:53,100 --> 00:20:53,919
Thanks, Matt.

367
00:20:53,920 --> 00:20:55,320
It's a crazy prize today.

368
00:20:55,580 --> 00:20:59,100
So we're going to come down to this
pastry and letting things cool down so I

369
00:20:59,100 --> 00:21:00,980
get that pie cooked and it not fall
apart.

370
00:21:01,720 --> 00:21:02,780
A little bit more like that.

371
00:21:04,380 --> 00:21:07,340
Do you have the scale?

372
00:21:08,110 --> 00:21:09,210
Yeah. Oh, sorry.

373
00:21:09,490 --> 00:21:11,490
Sorry. No, no, no. All good. That was
yours.

374
00:21:12,190 --> 00:21:13,190
All good, babe.

375
00:21:13,570 --> 00:21:16,870
I got ice cream, which I'm happy about.
I love ice cream.

376
00:21:17,850 --> 00:21:20,650
My ice cream's going to be toasted
coconut, sour cherry and chocolate.

377
00:21:21,490 --> 00:21:23,270
It's a play on, like, a Lamington vibe.

378
00:21:24,830 --> 00:21:28,390
I'm doing just a classic creme anglaise,
but I'm going to put a bit of coconut

379
00:21:28,390 --> 00:21:30,630
cream in it and some toasted coconut
flakes.

380
00:21:31,770 --> 00:21:35,510
I like normal coconut, but, like, that
toasted flavour just gives it, like...

381
00:21:35,510 --> 00:21:37,130
Oh. Oh.

382
00:21:37,450 --> 00:21:38,450
which I like.

383
00:21:38,790 --> 00:21:42,230
I'm going to do this sour cherry ripple
through it and then like chocolate

384
00:21:42,230 --> 00:21:47,150
chips. Hoping to serve it like in a
coconut and then some chocolate mousse

385
00:21:47,150 --> 00:21:48,890
then some toast sourdough breadcrumbs.

386
00:21:50,030 --> 00:21:51,490
Oh, yummy.

387
00:21:54,110 --> 00:21:58,850
My ice cream is just in the turn off and
I'm really thinking about how this dish

388
00:21:58,850 --> 00:21:59,910
is going to eat as a whole.

389
00:22:01,110 --> 00:22:03,510
I think the chocolate mousse will add a
real nice richness.

390
00:22:04,400 --> 00:22:07,980
Yummy. I just have to make a simple
creme anglaise, pour it over the

391
00:22:08,180 --> 00:22:10,940
emulsify that beautifully, and then fold
through some whipped cream.

392
00:22:12,240 --> 00:22:14,540
It will really complement the beautiful
ice cream.

393
00:22:15,060 --> 00:22:18,900
I want this to be like a fun dessert,
but I'm a little bit worried.

394
00:22:19,320 --> 00:22:23,280
I've never opened a coconut before, so
that'll be the first time. But I've got

395
00:22:23,280 --> 00:22:25,540
Aaron next to me, though, so he's got
guns if I need.

396
00:22:27,200 --> 00:22:29,080
What's poppin'? I hope it works.

397
00:22:32,200 --> 00:22:33,200
Ooh.

398
00:22:33,420 --> 00:22:34,420
Ooh.

399
00:22:35,500 --> 00:22:36,620
Oh, cool.

400
00:22:38,680 --> 00:22:39,639
I'm joking.

401
00:22:39,640 --> 00:22:43,840
Awesome. All of my elements are coming
together so far really well.

402
00:22:44,300 --> 00:22:49,340
After last week's elimination, when I
nearly went home, I was pretty rattled.

403
00:22:49,420 --> 00:22:54,060
But I think my job and my life back home
has prepared me really well.

404
00:22:54,400 --> 00:22:59,700
As a nerd, you know, night shift, double
shift, I am someone who can dig deep.

405
00:22:59,860 --> 00:23:02,560
And of course, being a Bondi girl, I
love an ice cream.

406
00:23:03,930 --> 00:23:06,750
Oh, there's some good pies out there.
And there's some good ice cream.

407
00:23:07,290 --> 00:23:08,390
We're in for a good day.

408
00:23:09,350 --> 00:23:14,410
Annabelle, she's doing a roasted coconut
ice cream with a sour cherry jam to

409
00:23:14,410 --> 00:23:17,790
ripple through and also a chocolate
mousse as well. A little bit of coconut.

410
00:23:18,390 --> 00:23:22,710
I'm really excited about Dolphin Pie. So
she's doing a butter chicken.

411
00:23:24,520 --> 00:23:25,520
Crowd winner.

412
00:23:25,580 --> 00:23:29,200
Yeah. There's so many good things.
Hannah's making a cheeseburger pie,

413
00:23:29,200 --> 00:23:33,420
sounds so different to anything I've
ever had before, so I'm super excited to

414
00:23:33,420 --> 00:23:36,800
see that. I find myself, like, to -ing
and fro -ing between gravitating towards

415
00:23:36,800 --> 00:23:40,660
the classic pies, just because I know
that they, you know, they're legit and

416
00:23:40,660 --> 00:23:43,980
they work, but then also going, bloody
hell, I want to order a cheeseburger

417
00:23:43,980 --> 00:23:45,100
I want a cheeseburger pie. Yeah, yeah,
totally.

418
00:23:45,380 --> 00:23:48,440
I just hands down want a cheeseburger
pie. I'm so happy all these pies are

419
00:23:48,440 --> 00:23:51,480
family size. Yeah. I am hungry for this
same thing.

420
00:23:52,440 --> 00:23:53,730
Cool. Something smells good.

421
00:23:53,970 --> 00:23:55,010
Like a cheeseburger? Yeah.

422
00:23:56,050 --> 00:23:59,190
I think I've nailed the fact that this
pie tastes like a cheeseburger.

423
00:23:59,770 --> 00:24:02,870
My beef is browned off with a beautiful
caramelized color.

424
00:24:03,550 --> 00:24:07,270
And then I flavor it with all the
flavors of cheeseburger.

425
00:24:08,070 --> 00:24:14,870
Burger pickle, American mustard, tomato
sauce, and a whole heap of cheese on top

426
00:24:14,870 --> 00:24:16,110
to make it more luxurious.

427
00:24:16,550 --> 00:24:20,070
Oh, cheese is run off. I don't want a
stingy pie. I want a generous pie.

428
00:24:20,950 --> 00:24:22,250
It looks pretty cute.

429
00:24:22,910 --> 00:24:26,590
It looks like a giant cheeseburger, but
I'm really happy with how I've assembled

430
00:24:26,590 --> 00:24:27,730
it. It looks really nice.

431
00:24:28,190 --> 00:24:30,750
Come on, Aria, 45 minutes to go.

432
00:24:35,770 --> 00:24:37,030
Jack, do you have any spare butter,
brother?

433
00:24:37,310 --> 00:24:38,330
Anywhere? Spare butter?

434
00:24:41,890 --> 00:24:46,290
How are you going, all right?

435
00:24:46,770 --> 00:24:48,210
I'm slow, but far behind.

436
00:24:49,790 --> 00:24:51,850
I may have bitten off more than I can
chew.

437
00:24:53,820 --> 00:24:57,160
I've got a lot of elements on the go,
but I don't have anything finished. And

438
00:24:57,160 --> 00:25:00,280
the Swiss meringue I've started on, but
it's taking a long time.

439
00:25:00,580 --> 00:25:04,380
My crumb only needs 10 minutes, and my
cake needs a bit more time, so I'm just

440
00:25:04,380 --> 00:25:05,380
really pushed to that.

441
00:25:06,380 --> 00:25:09,480
Even though I don't have the sponge
started, I've got about four different

442
00:25:09,480 --> 00:25:13,160
elements on the go, and at one point I
realised I haven't even checked my ice

443
00:25:13,160 --> 00:25:15,280
cream. It hasn't started churning, it's
in the freezer.

444
00:25:15,800 --> 00:25:20,740
So I go to check and... Oh, you've got
to be joking.

445
00:25:22,860 --> 00:25:28,960
My ice cream is completely frozen to the
pin I Did this ice cream cold but not

446
00:25:28,960 --> 00:25:30,960
frozen before I put it into the ice
cream machine.

447
00:25:31,580 --> 00:25:36,120
This is absolute chaos, okay crap

448
00:25:36,120 --> 00:25:40,800
The

449
00:25:40,800 --> 00:25:47,700
water has disappeared. Oh my god,

450
00:25:47,740 --> 00:25:51,620
okay

451
00:25:53,780 --> 00:25:55,600
I've accidentally let my ice cream
freeze.

452
00:25:56,160 --> 00:25:58,140
So now it's all kind of falling apart.

453
00:25:58,360 --> 00:26:01,880
My ice cream needs to cool down before I
can go back in the ice cream machine.

454
00:26:03,440 --> 00:26:05,520
So now I'm just blitzing it over a water
bottle.

455
00:26:06,260 --> 00:26:07,260
Oh, this is chaos.

456
00:26:08,300 --> 00:26:09,300
I've got 35 minutes.

457
00:26:09,520 --> 00:26:13,060
I think I can get something on the
plate. I think the sponge is probably no

458
00:26:13,060 --> 00:26:14,060
longer on the cards.

459
00:26:14,320 --> 00:26:17,920
And I just need to make sure that this
ice cream is all right. Otherwise, the

460
00:26:17,920 --> 00:26:18,920
whole dish is kind of a disaster.

461
00:26:19,520 --> 00:26:20,520
But I think it's good.

462
00:26:20,930 --> 00:26:23,030
Finally, it's good news. My ice cream
has melted.

463
00:26:23,230 --> 00:26:23,649
That's right.

464
00:26:23,650 --> 00:26:25,030
And I can put it into the ice cream
machine.

465
00:26:25,670 --> 00:26:28,690
I'm pretty happy with the lemon flavour.
It tastes really good.

466
00:26:28,930 --> 00:26:31,850
But I'm running out of time, so I'm not
going to do the sponge.

467
00:26:32,370 --> 00:26:34,450
I almost forgot the cake, Chef. What are
you doing now?

468
00:26:35,070 --> 00:26:36,070
A crumb.

469
00:26:36,710 --> 00:26:40,690
I've got this crumb with beautiful
chunks of crystallised ginger in it, and

470
00:26:40,690 --> 00:26:42,290
hoping that'll give the dish texture.

471
00:26:43,210 --> 00:26:47,430
It has a nice kind of bite to it and
crunch, but it also brings a little bit

472
00:26:47,430 --> 00:26:48,430
relief to the dish.

473
00:26:48,470 --> 00:26:49,670
But you've got an ice cream.

474
00:26:50,320 --> 00:26:53,340
Yeah, you've got an ice cream. Ice
cream, meringue, curd, crumb.

475
00:26:53,640 --> 00:26:55,300
And you're pleased with that Swiss
meringue?

476
00:26:56,120 --> 00:26:57,120
I think so.

477
00:26:57,440 --> 00:26:59,060
I'm really hoping this ice cream works.

478
00:26:59,360 --> 00:27:01,860
And then all my elements come together
in a good way.

479
00:27:02,540 --> 00:27:04,660
Otherwise, I mean, it'll be a bit of an
embarrassment.

480
00:27:07,680 --> 00:27:11,480
I love, like, a pie with cheese in it,
so it's like a sort of Korean -Japanese

481
00:27:11,480 --> 00:27:12,480
-y dish.

482
00:27:12,510 --> 00:27:17,830
It's almost like a stir -fry of chicken,
cabbage, carrot, a bit of sweet potato,

483
00:27:18,030 --> 00:27:22,130
and then in the centre there's like a
big pile of cheese, melted cheese, like

484
00:27:22,130 --> 00:27:23,130
cheese fondue almost.

485
00:27:23,290 --> 00:27:26,970
I'm thinking of doing like a kimchi
tomato chutney on the side with it too.

486
00:27:27,670 --> 00:27:29,890
We'll be pushing hard today to get it on
the shelf.

487
00:27:30,290 --> 00:27:31,450
It'd be great to see it on there.

488
00:27:31,790 --> 00:27:32,890
We'll find out, won't we?

489
00:27:36,690 --> 00:27:40,130
Yeah, my ice cream's in the churner. So
far it looks good.

490
00:27:40,719 --> 00:27:44,000
I really like burnt bar cheesecake, and
I think it would be really cool to

491
00:27:44,000 --> 00:27:47,160
incorporate it into an ice cream which
is cold, which is generally not how you

492
00:27:47,160 --> 00:27:47,999
eat it.

493
00:27:48,000 --> 00:27:52,680
Now, I'm just making a sour cherry gel,
and I'm also making card blackberries

494
00:27:52,680 --> 00:27:54,240
and an almond rum.

495
00:27:56,200 --> 00:28:00,180
I've got my chicken cooling down. I've
got my sauce in here that I'm just

496
00:28:00,180 --> 00:28:04,700
blitzing. The chicken breast, obviously
that's a pressure point today because I

497
00:28:04,700 --> 00:28:07,480
haven't used thigh, but I really prefer
the chicken breast in the curry.

498
00:28:07,740 --> 00:28:11,620
If you cook it right and you marinate it
and you let it finish cooking in the

499
00:28:11,620 --> 00:28:15,560
oven, it still is tender and juicy and
gorgeous. So hopefully I achieved that

500
00:28:15,560 --> 00:28:19,440
today. It is a big reward, so don't hold
back. You've got 30 minutes.

501
00:28:19,960 --> 00:28:25,400
Far out. Talk about pressure.

502
00:28:30,350 --> 00:28:31,770
Whoa, that's tasty.

503
00:28:33,070 --> 00:28:38,510
My toasted coconut ice cream's done and
my cherry gel is ready to start

504
00:28:38,510 --> 00:28:43,410
assembling. Okay. The best part about a
jam -packed ice cream is just you, like,

505
00:28:43,410 --> 00:28:47,150
do a scoop and you can see all of the
different elements you've put into it.

506
00:28:47,150 --> 00:28:50,650
I want that, like, really pop of red
rippled through it and then all the

507
00:28:50,650 --> 00:28:51,650
flecks of the chocolate chip.

508
00:28:52,890 --> 00:28:53,890
Annabelle. Hello.

509
00:28:54,130 --> 00:28:55,130
Curtis is in the house.

510
00:28:55,360 --> 00:28:57,440
How wonderful is that? Nice to meet you.
You too.

511
00:28:57,700 --> 00:29:00,580
I watched you on Surfing the Menu a few
years ago.

512
00:29:00,820 --> 00:29:03,380
I reckon that's why my dad cooks now,
because you watch that.

513
00:29:05,080 --> 00:29:09,400
So you're doing a sour cherry, coconut,
chocolate.

514
00:29:09,980 --> 00:29:13,360
Yeah, toasted coconut ice cream, sour
cherry swirl.

515
00:29:14,140 --> 00:29:15,160
Yeah, go for it.

516
00:29:15,480 --> 00:29:17,200
I like how you're rippling that through.

517
00:29:17,440 --> 00:29:19,200
Do you? Yeah, chunky. Yeah.

518
00:29:19,680 --> 00:29:23,840
Don't mix it too much because you're not
going to get the rippling. Now, these

519
00:29:23,840 --> 00:29:25,520
flavours remind me of something.

520
00:29:26,160 --> 00:29:28,320
I heard Aussie classic sounds like a
Lamington vibe.

521
00:29:28,520 --> 00:29:32,860
It is a Lamington vibe. It sounds like a
classic Australian flavour, which is

522
00:29:32,860 --> 00:29:34,900
smart. I like that. I'm excited.

523
00:29:35,260 --> 00:29:36,260
Oh, great.

524
00:29:37,020 --> 00:29:38,020
Good luck, Annabelle.

525
00:29:38,200 --> 00:29:39,880
Get that in the oven, girl.

526
00:29:40,220 --> 00:29:41,220
Thank you, Chuck.

527
00:29:41,340 --> 00:29:42,340
Hi,

528
00:29:46,580 --> 00:29:47,479
Grace. Hello.

529
00:29:47,480 --> 00:29:48,480
How are you?

530
00:29:48,530 --> 00:29:50,470
How's the pork and fennel pie going?

531
00:29:50,730 --> 00:29:51,730
Yeah, it's going well.

532
00:29:52,050 --> 00:29:53,710
It's in the oven.

533
00:29:53,970 --> 00:29:56,450
She's a rustic little number, isn't she?
Very rustic.

534
00:29:57,070 --> 00:29:58,730
How long, cook time? What are you
running?

535
00:29:58,990 --> 00:30:01,510
I've got, like, it's going to come out
on the two -minute mark. Yeah.

536
00:30:01,930 --> 00:30:05,510
So I'm a little worried about, the thing
I'm mainly worried about is getting it

537
00:30:05,510 --> 00:30:06,510
out on tip. Yeah.

538
00:30:06,970 --> 00:30:10,050
And what are the little sidekicks going
on?

539
00:30:10,300 --> 00:30:12,880
Yeah, it's a summer aglio, of course.
Okay.

540
00:30:13,280 --> 00:30:16,440
And then I'm just doing a fresh little
side salad because the pie's a little

541
00:30:16,440 --> 00:30:18,320
spicy. Okay. So it's in relief.

542
00:30:18,600 --> 00:30:20,140
Cool. Love that. Thank you.

543
00:30:21,160 --> 00:30:22,160
Yeah,

544
00:30:23,020 --> 00:30:28,240
so time is sort of running away from me
a bit. I'm focusing on the summer aglio,

545
00:30:28,300 --> 00:30:34,560
but I will need two minutes at the end
to get the pie out of the tin. I'm

546
00:30:34,560 --> 00:30:36,500
worried because I have no idea how to do
it.

547
00:30:38,670 --> 00:30:43,410
If you're making a pie, it needs to be
in the oven now. You've got 22 minutes

548
00:30:43,410 --> 00:30:44,410
go.

549
00:30:46,730 --> 00:30:47,790
Oh, my God.

550
00:30:48,610 --> 00:30:49,610
Hey,

551
00:30:51,650 --> 00:30:52,650
guys. Yeah,

552
00:30:54,470 --> 00:30:57,790
I'm right into the thick of it, and I've
underestimated how much time I needed

553
00:30:57,790 --> 00:30:58,810
to develop the flavor.

554
00:30:59,730 --> 00:31:03,610
I don't want the miso to overpower all
the aromats or the eggplant, and

555
00:31:03,610 --> 00:31:04,950
everything's just guesswork.

556
00:31:05,450 --> 00:31:07,030
I need my pie to cook.

557
00:31:07,450 --> 00:31:09,850
for at least 20 minutes, and there's 25
minutes to go.

558
00:31:10,330 --> 00:31:14,230
I'm not experienced with pastry, I'm not
experienced with pies, so I'm trying to

559
00:31:14,230 --> 00:31:15,230
just motor right now.

560
00:31:15,590 --> 00:31:16,549
Hi, Aaron.

561
00:31:16,550 --> 00:31:19,210
Hey, how you going? Oh, my gosh, we're
visiting you right in the moment.

562
00:31:19,410 --> 00:31:23,690
Yeah, but the egg wash it and put the
lid on and get it in.

563
00:31:25,210 --> 00:31:26,210
Mate,

564
00:31:26,730 --> 00:31:27,790
it needs to be cooking now.

565
00:31:28,270 --> 00:31:32,530
Yep. The pie takes at least 20 minutes
to bake. Yep.

566
00:31:34,970 --> 00:31:36,730
Like now. Now, now, now, now, now. Yeah.

567
00:31:37,230 --> 00:31:40,030
Because otherwise you're not going to be
serving us anything but wrong pie. I

568
00:31:40,030 --> 00:31:42,230
know. I'm trying. I'm really trying.

569
00:31:42,690 --> 00:31:45,870
Crimp like the wind, all right? Good.
Good luck, mate. Thank you.

570
00:31:46,410 --> 00:31:49,910
But I've got to egg wash, got to bind it
all together, got to crimp it, and then

571
00:31:49,910 --> 00:31:52,030
got to egg wash the top. There's still a
lot to do.

572
00:31:52,870 --> 00:31:55,210
I just have to get this pie in that
oven.

573
00:32:06,410 --> 00:32:07,930
What are you doing? Yeah, I'm doing
nothing.

574
00:32:08,470 --> 00:32:09,470
Kind of fun.

575
00:32:09,830 --> 00:32:14,290
Just over 20 minutes ago, I've got my
egg wash on and my spicy miso eggplant

576
00:32:14,290 --> 00:32:15,990
is finally in the oven.

577
00:32:16,690 --> 00:32:20,970
What felt like an eternity, it's finally
there and I just, I really don't know

578
00:32:20,970 --> 00:32:21,970
if it's going to cook.

579
00:32:22,110 --> 00:32:26,610
I'm not sure about that. I've cranked it
to 210 because I think with the time

580
00:32:26,610 --> 00:32:29,870
left, I don't think it'll cook in time
at 200.

581
00:32:30,390 --> 00:32:34,590
All I've got to do now is focus on my
pickle and hope to God that that thing

582
00:32:34,590 --> 00:32:35,590
cooks.

583
00:32:39,250 --> 00:32:43,290
With my caramel ice cream, it's going to
look really decadent and delicious with

584
00:32:43,290 --> 00:32:45,230
crumble inspired by an Anzac biscuit.

585
00:32:47,390 --> 00:32:51,030
I get the bicky crumb out of the oven.
It looks beautiful. It's golden brown,

586
00:32:51,030 --> 00:32:52,070
I'm super happy with that.

587
00:32:52,470 --> 00:32:55,690
My ice cream's made in the freezer. I
just need to do my fold -through.

588
00:32:56,050 --> 00:32:58,850
I've got my apple pies in the oven. I
just want to give them as long as

589
00:32:58,850 --> 00:33:00,230
so they're easy to get out.

590
00:33:00,830 --> 00:33:01,830
Okay.

591
00:33:02,170 --> 00:33:06,470
I get on to making the caramel sauce as
well, which is what will go through the

592
00:33:06,470 --> 00:33:08,590
ice cream and cut through the sweetness.

593
00:33:09,210 --> 00:33:13,410
And I just keep adjusting that salt
level until it's really flavoursome,

594
00:33:13,810 --> 00:33:16,550
I've got that really nice and deep
caramel colour.

595
00:33:18,850 --> 00:33:24,550
If I saw this ice cream flavouring
Coles, I'd definitely go and grab a tub.

596
00:33:24,550 --> 00:33:25,890
you never know what could happen.

597
00:33:27,070 --> 00:33:29,690
I'm the caramel man, the caramel man.

598
00:33:34,220 --> 00:33:37,260
Can you hear your chip singing? Do you
know why?

599
00:33:38,320 --> 00:33:40,660
Oh, that's good. We want that. Yeah.

600
00:33:41,060 --> 00:33:42,680
So, singing chip.

601
00:33:42,920 --> 00:33:43,599
Singing chip.

602
00:33:43,600 --> 00:33:44,880
Yeah? I love singing chip.

603
00:33:45,140 --> 00:33:47,760
Some of you are pushing it! You've only
got 10 minutes to go!

604
00:33:50,480 --> 00:33:51,480
You all right?

605
00:33:57,340 --> 00:34:02,440
Yeah, 10 minutes to go. I pulled the pie
out of the oven, but I need enough time

606
00:34:02,440 --> 00:34:03,800
to flip this.

607
00:34:04,260 --> 00:34:09,760
It's a pie inspired by Van Camp, and it
looks perfect, but it needs a little bit

608
00:34:09,760 --> 00:34:13,679
of time to rest before I can get it
ready for serving. We have a pie.

609
00:34:14,020 --> 00:34:15,560
We have a pie, guys.

610
00:34:15,760 --> 00:34:17,800
And now I have an audience.

611
00:34:19,340 --> 00:34:21,620
Faster. It's looking all right.

612
00:34:22,420 --> 00:34:24,159
You're looking all right. Don't be
surprised.

613
00:34:24,600 --> 00:34:26,719
Wow, you just never know, do you? Yeah.

614
00:34:27,500 --> 00:34:28,840
I hope this thing comes out.

615
00:34:29,060 --> 00:34:29,799
Me too.

616
00:34:29,800 --> 00:34:31,580
I might just stick around and see how it
goes.

617
00:34:32,000 --> 00:34:33,179
Oh, no. Okay.

618
00:34:34,830 --> 00:34:38,270
Let's hope it's... Okay, she's lifting.
Yeah.

619
00:34:38,850 --> 00:34:39,929
I reckon you got this.

620
00:34:40,570 --> 00:34:42,489
Okay. She's looking good. She's looking
good.

621
00:34:43,949 --> 00:34:45,270
I think you've just got to do it
quickly.

622
00:34:49,030 --> 00:34:51,010
Oh, right out. She's out.

623
00:34:51,469 --> 00:34:52,690
She's out.

624
00:34:54,030 --> 00:34:55,770
It looks pretty good.

625
00:34:56,870 --> 00:34:58,350
Oh, my God. I made that pastry.

626
00:34:58,550 --> 00:35:00,910
You did. You did that. I did that, guys.

627
00:35:01,110 --> 00:35:02,110
Thank you.

628
00:35:05,040 --> 00:35:05,859
a pie, Jackie?

629
00:35:05,860 --> 00:35:06,860
Good work, Dot.

630
00:35:08,280 --> 00:35:10,240
Oh, it's toasty.

631
00:35:10,980 --> 00:35:12,120
I'm taking my pie out.

632
00:35:13,060 --> 00:35:14,060
Time is ticking.

633
00:35:14,200 --> 00:35:17,860
I need to get this pie out of the oven
because I have to get it on this plate.

634
00:35:19,180 --> 00:35:21,080
I grab my pie on my bed.

635
00:35:21,680 --> 00:35:22,680
Okay.

636
00:35:25,120 --> 00:35:26,120
Now what?

637
00:35:27,600 --> 00:35:29,100
Be very rustic.

638
00:35:31,620 --> 00:35:32,620
Mmm.

639
00:35:33,540 --> 00:35:34,540
Mmm.

640
00:35:36,010 --> 00:35:37,010
I don't know how to get it out.

641
00:35:37,170 --> 00:35:41,730
I've got two bachelors. It's really hot,
so I can't... I'm too nervous about

642
00:35:41,730 --> 00:35:45,590
flipping it, like... I just don't know
what to do.

643
00:35:45,910 --> 00:35:48,210
There's literally no way this is going
to come out.

644
00:35:50,250 --> 00:35:51,610
How the hell did you get it out?

645
00:35:54,110 --> 00:35:57,350
It's time to platter my burnt barf
cheesecake ice cream.

646
00:35:57,730 --> 00:36:02,610
So I've got my sour cherry gel on the
bottom and I add some charred

647
00:36:02,610 --> 00:36:07,630
blackberries. because they have a kind
of jammy, smoky flavour which

648
00:36:07,630 --> 00:36:10,570
that smoky, fast cheesecake ice cream.

649
00:36:10,950 --> 00:36:13,050
And yeah, I'm really happy.

650
00:36:13,570 --> 00:36:17,190
I don't know, I think if this works out,
I might get hooked and I might only

651
00:36:17,190 --> 00:36:18,190
want to cook desserts.

652
00:36:31,779 --> 00:36:35,720
Somehow, I've saved my lemon meringue
ice cream, and even though I don't have

653
00:36:35,720 --> 00:36:39,060
the sponge today, I've got this
beautiful crumb, and I'm hoping that'll

654
00:36:39,060 --> 00:36:42,940
lemon meringue pie element with the
buttery and crunchy texture.

655
00:36:43,400 --> 00:36:46,080
I'm really just hoping that it'll all
work together and that the ice cream's

656
00:36:46,080 --> 00:36:47,080
start of the dish.

657
00:36:48,140 --> 00:36:52,060
I have had a super clear idea this whole
cork about all the elements I wanted.

658
00:36:52,420 --> 00:36:56,920
There's so much sour cherry ripple and
chocolate packed into this ice cream.

659
00:36:57,000 --> 00:37:00,140
I've got this little coconut that I
opened myself for the first time.

660
00:37:00,570 --> 00:37:03,390
I'm going to do some crumbs at the
bottom. It's like a little treat that

661
00:37:03,390 --> 00:37:05,470
find when you kind of go digging through
the dessert.

662
00:37:07,190 --> 00:37:08,850
I like the taste. Oops.

663
00:37:09,770 --> 00:37:10,770
Oh, my God.

664
00:37:10,870 --> 00:37:12,990
Um, Swaggs, we're a minute to go.

665
00:37:13,250 --> 00:37:14,250
Let's go.

666
00:37:20,370 --> 00:37:24,450
Oh, my God.

667
00:37:25,390 --> 00:37:28,810
Aaron is waiting for like one minute.
Wait, he still hasn't got it out?

668
00:37:33,490 --> 00:37:36,930
Looking around me, there are some
structurally incredible pies.

669
00:37:37,450 --> 00:37:38,450
So I'm looking at them.

670
00:37:40,250 --> 00:37:42,470
It's got to come out one way or the
other.

671
00:37:42,910 --> 00:37:44,370
Grace, I think you're just going to send
it.

672
00:37:44,770 --> 00:37:48,470
I think I just have to tip it and just
push it out.

673
00:37:49,050 --> 00:37:50,290
Yes, Grace.

674
00:37:50,790 --> 00:37:53,910
Oh, it's a disaster.

675
00:37:54,110 --> 00:37:55,110
Damn it.

676
00:37:55,430 --> 00:37:58,250
It looks a bit like it's fallen out of
the freezer or something.

677
00:37:58,610 --> 00:37:59,610
That is so annoying.

678
00:38:00,830 --> 00:38:01,830
No.

679
00:38:02,230 --> 00:38:04,140
This is for the... Surprise of a
lifetime.

680
00:38:04,340 --> 00:38:07,300
You've got one minute to go. Let's go,
guys. Come on.

681
00:38:07,680 --> 00:38:08,680
Go.

682
00:38:17,940 --> 00:38:20,680
One minute call happens and I'm now
pumping.

683
00:38:21,040 --> 00:38:24,040
Oven door open. I'm getting this thing
out. It's hot as hell.

684
00:38:24,260 --> 00:38:27,160
And I need to get this thing on a plate
as soon as possible.

685
00:38:39,630 --> 00:38:40,770
It lands on the plate.

686
00:38:44,410 --> 00:38:47,110
She's not pretty, but there's a pie on
the plate.

687
00:38:48,330 --> 00:38:49,750
So, that's a win.

688
00:39:08,430 --> 00:39:09,308
That was stressful.

689
00:39:09,310 --> 00:39:14,610
Very stressful, but I got a pie up. It's
still standing, just barely.

690
00:39:15,650 --> 00:39:17,550
Yeah, so I'm pretty happy.

691
00:39:22,610 --> 00:39:25,090
What a classic Aussie challenge.

692
00:39:26,730 --> 00:39:31,870
Never thought I'd say these words, but
first up, for the cheeseburger pie,

693
00:39:32,270 --> 00:39:33,270
Hannah.

694
00:39:36,560 --> 00:39:41,600
I've never in my whole life heard of a
cheeseburger pie.

695
00:39:45,680 --> 00:39:46,880
Anna? Hi.

696
00:39:47,320 --> 00:39:52,540
So how have you made sure that every
bite of this pie, it just gives flat

697
00:39:52,540 --> 00:39:56,620
cheeseburger? It's got the flavours of
cheeseburger, which is tomato sauce,

698
00:39:56,680 --> 00:39:58,340
pickles, cheese and mustard.

699
00:39:58,680 --> 00:40:02,640
It was just like tasting and adding and
tasting and adding until I was like,

700
00:40:02,700 --> 00:40:04,300
that tastes like a cheeseburger.

701
00:40:08,720 --> 00:40:11,180
Don't hold me back any longer. Let's cut
this thing up. Let's do it.

702
00:40:13,420 --> 00:40:15,980
Oh, bloody hell.

703
00:40:16,260 --> 00:40:17,260
I'm intimidated.

704
00:40:17,640 --> 00:40:18,640
That is a slab.

705
00:40:18,880 --> 00:40:19,880
Run it, me pie.

706
00:40:20,060 --> 00:40:22,020
This is chockers. Oh, my God.

707
00:40:38,480 --> 00:40:39,720
This would come with a toy.

708
00:40:40,100 --> 00:40:41,100
Yeah.

709
00:40:41,280 --> 00:40:42,300
And a juice box.

710
00:40:43,140 --> 00:40:45,240
Hannah, that smell.

711
00:40:46,080 --> 00:40:48,020
You know what? I love it.

712
00:40:48,540 --> 00:40:53,800
This is my best cheeseburger test that I
have ever.

713
00:40:54,480 --> 00:40:57,660
I have nothing else to say that I love
it. That's it. Thank you.

714
00:40:57,880 --> 00:41:00,060
Hannah, this is a beautifully
constructed pie.

715
00:41:00,440 --> 00:41:04,400
It just is. You know, like technically
speaking, the short crust on the bottom

716
00:41:04,400 --> 00:41:08,720
is really beautiful. It connects really
nicely with the puff on the top. It's

717
00:41:08,720 --> 00:41:13,100
not easy to make a pie that well built.
And the flavor is incredible.

718
00:41:13,480 --> 00:41:16,740
And I noticed when you were browning
your beef, you were really cooking it

719
00:41:16,740 --> 00:41:20,640
nicely and you were getting lots of
color on it. And you can taste it. You

720
00:41:20,660 --> 00:41:24,520
it tastes like a really wonderful
cheeseburger with the pie. It's a

721
00:41:24,980 --> 00:41:28,940
Hannah, you know you've nailed it when
John Christophe eats it with his hands

722
00:41:28,940 --> 00:41:30,830
because the man does not like... sticky
fingers.

723
00:41:31,230 --> 00:41:35,810
It's that balance of the sweetness from
tomato sauce. It's that tang from the

724
00:41:35,810 --> 00:41:40,190
mustard and, you know, that delicious,
pickly, briny flavor. And then to just

725
00:41:40,190 --> 00:41:45,130
signal, in case there was any scaring of
doubt that it was a cheeseburger, she

726
00:41:45,130 --> 00:41:49,550
goes and puts sesame seeds all over the
top of her perfectly burnished pastry.

727
00:41:50,290 --> 00:41:53,070
No, no, it is a pie burger.

728
00:41:54,330 --> 00:41:59,430
Hannah, your totally feral idea is
brilliant and a joy maker.

729
00:41:59,670 --> 00:42:02,750
Like, look at all of us. We're just like
smiling like crazy.

730
00:42:02,990 --> 00:42:06,370
You've really nailed the flavour profile
of a cheeseburger.

731
00:42:06,710 --> 00:42:11,830
And I love that you've used your mum's
superpowers because you've been really

732
00:42:11,830 --> 00:42:15,630
strategic. You've thought about what
might fly off the shelves and will

733
00:42:15,630 --> 00:42:16,630
with a big crowd.

734
00:42:16,950 --> 00:42:18,710
And just bloody well done.

735
00:42:18,990 --> 00:42:20,150
Congratulations. Good job.

736
00:42:24,600 --> 00:42:29,980
I could definitely see a cheeseburger
pie in Colton. I feel like if I was

737
00:42:29,980 --> 00:42:31,660
for the packer, I'd nearly want to do
this.

738
00:42:31,900 --> 00:42:34,060
Like something weird and fun.

739
00:42:35,060 --> 00:42:36,060
It's so good.

740
00:42:37,780 --> 00:42:39,680
We'd love to taste your dish. Great.

741
00:42:46,420 --> 00:42:49,580
From the top, looks really good.

742
00:42:50,300 --> 00:42:52,480
From the side, looks terrible.

743
00:42:57,930 --> 00:43:00,310
I feel like this is going to be pretty
embarrassing.

744
00:43:11,450 --> 00:43:15,730
Hey, what have you made us? I've made a
pork and fennel pie.

745
00:43:16,950 --> 00:43:17,950
And how'd you go?

746
00:43:18,530 --> 00:43:22,870
I went really well until I had to get it
out of the tin and then I went really

747
00:43:22,870 --> 00:43:23,870
bad.

748
00:43:25,090 --> 00:43:26,890
You went really well until you did it?

749
00:43:27,120 --> 00:43:31,720
Yeah. It doesn't have enough structure
in the pastry, I think, to sort of get

750
00:43:31,720 --> 00:43:32,720
out.

751
00:43:33,380 --> 00:43:34,380
Whoa.

752
00:43:34,780 --> 00:43:35,780
Not bad.

753
00:43:41,760 --> 00:43:42,760
Grace,

754
00:43:50,200 --> 00:43:53,940
one of the most famous three Michelin
star chefs in the world, Massimo

755
00:43:54,100 --> 00:43:55,100
has a pie.

756
00:43:55,550 --> 00:43:58,510
that he describes as, oops, I dropped
the pie.

757
00:43:59,150 --> 00:44:04,350
So we've all had a pie blowout, don't
worry. If I took a straight top down of

758
00:44:04,350 --> 00:44:08,050
that platter, you'd be running for it on
social media to buy it because

759
00:44:08,050 --> 00:44:10,170
beautiful caramelisation on the top.

760
00:44:10,410 --> 00:44:14,150
The vinaigrette was nicely emulsified
and the green sauce was spot on. I

761
00:44:14,150 --> 00:44:18,570
actually love the filling. Great. I
think you've definitely got that classic

762
00:44:18,570 --> 00:44:23,070
pork fennel flavour. I love how tomatoey
it is. And, you know...

763
00:44:23,450 --> 00:44:25,730
Your fennel is a bit crunchy, but I kind
of like it.

764
00:44:25,990 --> 00:44:29,390
I love the combination of the fennel and
the pork.

765
00:44:29,970 --> 00:44:30,970
Good match.

766
00:44:31,110 --> 00:44:32,470
It's a little bit wet inside.

767
00:44:33,330 --> 00:44:37,690
So nothing wrong with that, but you
should have reinforced it with a solid

768
00:44:37,690 --> 00:44:40,090
dough. Otherwise, it's a good effort.

769
00:44:40,350 --> 00:44:41,350
Well done. Thank you.

770
00:44:42,230 --> 00:44:45,970
Grace, even though your pie had a bit of
deflated whoopie cushion about it, the

771
00:44:45,970 --> 00:44:47,330
flavours were gorgeous.

772
00:44:48,010 --> 00:44:51,590
I think it's a really good decision. It
just takes something really traditional,

773
00:44:51,650 --> 00:44:56,770
puts it in a different casing, and then
just elevates a pie while still keeping

774
00:44:56,770 --> 00:44:59,710
that comfort in there. I'm a fan, even
though it was a little bit flat.

775
00:45:00,670 --> 00:45:01,670
Thank you.

776
00:45:02,710 --> 00:45:08,630
First ice cream we'd like to taste
belongs to Annabelle.

777
00:45:18,120 --> 00:45:22,220
I have made a toasted coconut, sour
cherry and chocolate ice cream, cherry

778
00:45:22,220 --> 00:45:23,880
granita with a chocolate mousse.

779
00:45:24,340 --> 00:45:25,580
I love how this looks.

780
00:45:25,900 --> 00:45:27,240
So do I. I really do.

781
00:45:33,080 --> 00:45:33,560
I

782
00:45:33,560 --> 00:45:41,340
want

783
00:45:41,340 --> 00:45:42,340
one more.

784
00:45:46,830 --> 00:45:47,830
It's fantastic.

785
00:45:48,230 --> 00:45:49,410
It's simple as that.

786
00:45:50,230 --> 00:45:52,170
It's top dish.

787
00:45:52,910 --> 00:45:54,090
And you know what?

788
00:45:54,390 --> 00:45:55,390
I'm going to cry.

789
00:45:55,730 --> 00:46:00,150
It's just brilliant. The effect in your
mouth, everything is working so well.

790
00:46:00,230 --> 00:46:04,810
That dark chocolate is really like a
lift. And you look beautiful.

791
00:46:05,330 --> 00:46:08,590
It really is beautiful. The way the
mousse works with the ice cream and then

792
00:46:08,590 --> 00:46:13,230
crunch, the brightness and the freezing
cold of the granita.

793
00:46:13,580 --> 00:46:17,660
The ice cream texture is flawless, like
elite work, both on the technique and

794
00:46:17,660 --> 00:46:20,540
how balanced it is as well, and
obviously the appearance.

795
00:46:20,880 --> 00:46:24,660
It is so amazing to see you work when
you have a clear idea.

796
00:46:24,860 --> 00:46:28,500
Like, it is unbelievable. It is night
and day. You're a different person. Just

797
00:46:28,500 --> 00:46:32,140
remember that, because when you do love
it, you produce dishes like this.

798
00:46:32,640 --> 00:46:33,640
Thanks, guys.

799
00:46:35,220 --> 00:46:39,860
I am really happy that judges loved it.
If I don't win today...

800
00:46:40,220 --> 00:46:43,380
Coles, give me a call. I'll let you have
my ice cream on the shelf anyway, for

801
00:46:43,380 --> 00:46:44,380
free.

802
00:46:46,320 --> 00:46:48,180
Next stop, please.

803
00:46:49,580 --> 00:46:56,460
Looking at my pie, I can see that it's
got a very nice

804
00:46:56,460 --> 00:46:57,460
golden crust.

805
00:46:58,500 --> 00:47:02,300
All I can hope is that the inside is as
good as the outside.

806
00:47:03,760 --> 00:47:07,360
I don't know if the inside is actually
going to be cooked or not.

807
00:47:08,180 --> 00:47:13,100
I've made a spicy miso eggplant and
coconut cream pie with Malaysian pickle

808
00:47:13,100 --> 00:47:14,100
achar.

809
00:47:15,280 --> 00:47:17,180
How long was this in the oven for?

810
00:47:18,000 --> 00:47:21,100
Borderline 20, I'm not quite sure. I was
there with like a minute left, just

811
00:47:21,100 --> 00:47:24,540
waiting and just like twiddling my
thumbs. I reckon slightly under, under

812
00:47:24,540 --> 00:47:26,720
minutes, I reckon. It could be under 20
minutes.

813
00:47:27,060 --> 00:47:30,680
Did you feel excited to get two layers
together and put it in the oven?

814
00:47:30,940 --> 00:47:33,980
I think I was too stressed to be
excited. I'll just get it in as soon as

815
00:47:33,980 --> 00:47:36,880
possible, try and crimp as fast as I can
and just straight in the oven.

816
00:47:47,400 --> 00:47:51,360
I really admire you coming up here,
having tried something that you've never

817
00:47:51,360 --> 00:47:54,020
tried before and giving it a crack.

818
00:47:54,360 --> 00:47:58,040
You know, building a pie is like
building a house. You need the structure

819
00:47:58,040 --> 00:48:01,840
right, otherwise the walls can fall
down. And sadly, that's kind of what's

820
00:48:01,840 --> 00:48:07,200
happened, right? Your pastry's being
cooked a little too high at temperature.

821
00:48:07,240 --> 00:48:12,200
And when you see it, the outside is nice
and crunchy, but the inside is still a

822
00:48:12,200 --> 00:48:13,200
little bit raw.

823
00:48:13,310 --> 00:48:16,570
The thing that I want you to understand
is the flavour of this filling is

824
00:48:16,570 --> 00:48:21,970
delicious. And if it was served over
rice as a normal aubergine curry,

825
00:48:21,970 --> 00:48:26,670
curry, I think it's wonderful. And then
that slaw, aggressively crunchy and also

826
00:48:26,670 --> 00:48:27,670
full of flavour.

827
00:48:27,710 --> 00:48:30,030
Aaron, do you know what I think your
vegetarian pie needs?

828
00:48:30,770 --> 00:48:31,770
Big chunks.

829
00:48:32,250 --> 00:48:33,250
Of chicken.

830
00:48:35,910 --> 00:48:40,630
Just something meaty with a bit of body
in there to, you know, hold up that

831
00:48:40,630 --> 00:48:43,970
really saucy feeling that you had there,
which has great flavour. Yeah.

832
00:48:44,750 --> 00:48:45,509
Thanks, Aaron.

833
00:48:45,510 --> 00:48:46,510
Thank you.

834
00:48:48,650 --> 00:48:53,550
Today, time and stress have gotten the
better of me, but I'm very happy with

835
00:48:53,550 --> 00:48:57,210
flavours, and my relationship with
pastry is actually improving.

836
00:48:57,490 --> 00:48:58,490
Next up, Vinnie!

837
00:49:03,370 --> 00:49:09,530
I made a tiramisu ice cream with a
biscotti crumb and a chalk orange coffee

838
00:49:09,530 --> 00:49:10,530
granita.

839
00:49:13,370 --> 00:49:14,570
A ton of tiramisu.

840
00:49:14,830 --> 00:49:16,290
It was really, really beautiful.

841
00:49:16,510 --> 00:49:20,750
You got that mascarpone, you got the
coffee element, and it was a lovely

842
00:49:20,750 --> 00:49:23,370
that you had. The downside for me was
the biscotti.

843
00:49:23,790 --> 00:49:27,230
It's really abrasive. I probably would
have left off the plate.

844
00:49:27,630 --> 00:49:28,630
Aliona!

845
00:49:30,350 --> 00:49:36,100
I made a... Beef and caramelized onion
pie, apple and dive and walnut salad on

846
00:49:36,100 --> 00:49:37,100
the side.

847
00:49:40,580 --> 00:49:41,580
That's a very good pie.

848
00:49:41,800 --> 00:49:45,480
It's also really creative. You know,
it's a simple, comforting beef pie, but

849
00:49:45,480 --> 00:49:48,600
you've used cinnamon with balsamic,
which has brought a bit too much

850
00:49:48,860 --> 00:49:51,640
But I think you could have adjusted
that, and I think you were this close to

851
00:49:51,640 --> 00:49:53,000
serving us a knockout pie.

852
00:49:54,000 --> 00:49:55,000
Jack!

853
00:49:58,220 --> 00:50:01,540
I made a beef Shiraz pie today with some
pon puree.

854
00:50:01,920 --> 00:50:03,580
Then he's uncooked.

855
00:50:04,700 --> 00:50:07,620
Okay, Jack, I'll start with the
positives. I love your pon puree.

856
00:50:07,980 --> 00:50:08,980
It ends there.

857
00:50:10,500 --> 00:50:13,040
The meat is tough as old boots.

858
00:50:14,520 --> 00:50:15,520
Pie time!

859
00:50:23,520 --> 00:50:27,600
What did you make? I did a butter
chicken pie. It was something I loved as

860
00:50:27,600 --> 00:50:29,720
kid. I had a music camp.

861
00:50:30,480 --> 00:50:31,560
I played the triangle.

862
00:50:34,180 --> 00:50:35,200
I'm not laughing at that.

863
00:50:36,500 --> 00:50:40,140
Oh, well, I only played for a year
because it was pretty hard,

864
00:50:42,820 --> 00:50:47,040
So I've gone with larger chunks of
chicken today. I did use breast, which

865
00:50:47,040 --> 00:50:48,100
preferred cut.

866
00:50:48,360 --> 00:50:50,360
All right, I want to dig in, shall we?
Yeah, let's do it.

867
00:50:51,560 --> 00:50:55,840
I love chicken breast in a pie. You want
enough sauce to keep it moist, but you

868
00:50:55,840 --> 00:51:00,440
don't want a soggy bottom. And I'm not
going to know if it's top dish worthy

869
00:51:00,440 --> 00:51:02,340
until the judges cut into the pie.

870
00:51:02,580 --> 00:51:04,220
A little concerning.

871
00:51:19,340 --> 00:51:21,000
This is cutting like a dream.

872
00:51:22,740 --> 00:51:23,740
Whoa.

873
00:51:24,560 --> 00:51:26,040
We're happy with that.

874
00:51:26,680 --> 00:51:27,680
Wow.

875
00:51:41,220 --> 00:51:43,080
I loved it.

876
00:51:49,740 --> 00:51:53,740
I'm not going to lie, when you said
chicken breast, my whole body just had

877
00:51:53,740 --> 00:51:57,560
a bit of a sad feeling because I
thought, you know, all that moisture, it

878
00:51:57,560 --> 00:52:02,600
just not be there. But the way you've
left those chunks big, it's kept the

879
00:52:02,600 --> 00:52:07,260
moisture there and you get these big,
generous, meaty bits surrounded by this

880
00:52:07,260 --> 00:52:10,300
lovely, tomatoey, rich gravy.

881
00:52:11,120 --> 00:52:14,880
Dot, when we came to your bench and you
said butter chicken pie, I was like,

882
00:52:14,920 --> 00:52:16,400
jackpot of an idea.

883
00:52:17,710 --> 00:52:21,810
It's really yum, and I like that you
haven't made it too sweet, which a lot

884
00:52:21,870 --> 00:52:23,750
you know, commercial butter chickens
tend to be.

885
00:52:23,990 --> 00:52:27,910
The filling of this pie is absolutely
fabulous. It's delicious. I have two

886
00:52:27,990 --> 00:52:31,610
one that loves being adventurous and a
little spicy, and the other one that

887
00:52:31,610 --> 00:52:35,650
doesn't. Both of them would really like
this. That looks absolutely fabulous.

888
00:52:35,690 --> 00:52:39,510
That would look beautiful in a pie shop.
I can't fault the raita and that

889
00:52:39,510 --> 00:52:41,810
delicious sauce. Absolutely the perfect
accompaniment.

890
00:52:42,650 --> 00:52:48,250
Hey, Dot, hypervertically, if you got
your face... Smack bang on the pie in

891
00:52:48,250 --> 00:52:50,350
store. What pose would you do?

892
00:52:50,950 --> 00:52:57,830
I feel like a... Like a little side
action.

893
00:52:58,410 --> 00:53:01,290
There's a very real possibility that
that might happen. Thank you.

894
00:53:02,030 --> 00:53:06,150
I would love to be immune from
elimination.

895
00:53:06,710 --> 00:53:08,590
So, you know, we never know.

896
00:53:08,890 --> 00:53:09,890
You're up, Emily.

897
00:53:12,270 --> 00:53:16,330
I have made an ube ice cream and then I
made basically halo halo.

898
00:53:17,830 --> 00:53:20,250
I've never had an ice cream like this
before in my life.

899
00:53:20,790 --> 00:53:24,910
And it was really fun because it has
that wonderful fudgy kind of texture.

900
00:53:25,150 --> 00:53:28,230
I'd just be a little bit worried that my
kids would get it all over the couch.

901
00:53:28,410 --> 00:53:30,670
But apart from that, it is a win.

902
00:53:32,070 --> 00:53:33,070
Jackie.

903
00:53:35,350 --> 00:53:40,550
I've made a peach and yuzu galette in a
burnt honey and ginger ice cream.

904
00:53:41,430 --> 00:53:44,910
Jackie, there's a lot of really good
stuff with the flavour work here. You

905
00:53:44,950 --> 00:53:48,430
a nod to those Asian flavours, but still
being quite a technically French

906
00:53:48,430 --> 00:53:49,430
dessert.

907
00:53:49,830 --> 00:53:50,830
Casper, you're next.

908
00:53:52,270 --> 00:53:55,010
I made a cheese duck galbi pie with a
tomato chutney.

909
00:53:56,870 --> 00:53:57,990
Casper, very creative.

910
00:53:58,690 --> 00:54:00,910
None of us have had anything quite like
this before.

911
00:54:01,390 --> 00:54:04,370
The flavour is really rich. There's lots
of umami in there.

912
00:54:04,650 --> 00:54:05,970
It's a really delicious filling.

913
00:54:06,450 --> 00:54:08,750
Next, we'd like to taste your dish,
Petra.

914
00:54:10,470 --> 00:54:11,470
That's beautiful.

915
00:54:12,250 --> 00:54:13,490
Who is this?

916
00:54:14,150 --> 00:54:20,410
Presentation. I've made a bath
cheesecake ice cream with a brown butter

917
00:54:20,470 --> 00:54:21,570
Mate, I'm going to give you a mad prop.

918
00:54:21,810 --> 00:54:26,930
Like, I would have never thought to try
and impart bath cheesecake into an ice

919
00:54:26,930 --> 00:54:29,650
cream. Technique -wise, you've done an
awesome job.

920
00:54:29,930 --> 00:54:30,930
Thank you, guys.

921
00:54:31,170 --> 00:54:32,870
Thank you for that. Thank you.

922
00:54:35,350 --> 00:54:38,010
Thank you. Okay, next stop, please.

923
00:54:38,430 --> 00:54:39,430
Look.

924
00:54:45,319 --> 00:54:49,220
it's not exactly what I was after. But
I'm hoping that it's a real knockout

925
00:54:49,220 --> 00:54:50,220
to the judges.

926
00:54:50,520 --> 00:54:53,540
This is a challenge today that I really
want to win.

927
00:54:55,380 --> 00:54:56,760
Luke, what have you made?

928
00:54:57,400 --> 00:54:59,760
I've made a lemon meringue ice cream.

929
00:55:00,040 --> 00:55:03,420
Not quite everything went to plan. I was
hoping to have a sponge on there as

930
00:55:03,420 --> 00:55:07,000
well. And I think at just some point
during the cook, I decided that that

931
00:55:07,000 --> 00:55:10,200
going to happen. So I just pivoted and I
tried to focus on my other elements.

932
00:55:23,810 --> 00:55:24,810
Luke,

933
00:55:25,250 --> 00:55:26,870
the ice cream is phenomenal.

934
00:55:27,170 --> 00:55:31,730
It has such a beautiful texture and
balanced lemon flavour.

935
00:55:32,650 --> 00:55:37,390
It's not acidic, but then you definitely
know it's there. It's really smooth and

936
00:55:37,390 --> 00:55:41,770
luxury. Who says that about lemon ice
cream? No one.

937
00:55:43,570 --> 00:55:48,150
I was probably looking for a little bit
more curd in the ice cream.

938
00:55:48,670 --> 00:55:50,910
I'm kind of glad the cake didn't make
the plate.

939
00:55:51,280 --> 00:55:54,560
You know, you were trying to hero lemon
meringue pie and you've got the elements

940
00:55:54,560 --> 00:55:59,140
on here that represent that. The ice
cream itself is absolutely gorgeous.

941
00:55:59,460 --> 00:56:03,180
I think there's such a danger with
lemony flavours to taste a little bit

942
00:56:03,180 --> 00:56:04,118
dishwashing liquid.

943
00:56:04,120 --> 00:56:08,000
It has such a lovely, rich lemon flavour
in it. So, well done.

944
00:56:09,140 --> 00:56:15,480
The next one is Bart.

945
00:56:19,540 --> 00:56:20,540
Yeah, Paddy.

946
00:56:21,279 --> 00:56:24,060
Being safe today and up on the gantry
would just be amazing.

947
00:56:24,380 --> 00:56:28,100
Even more incredible would be to have my
mug on an ice cream tub in cold.

948
00:56:28,780 --> 00:56:32,640
But this dish today is exactly how I
pictured it at the start of the cook in

949
00:56:32,640 --> 00:56:36,680
mind. And, you know, it starts to creep
in like you never know what can happen.

950
00:56:37,320 --> 00:56:38,320
Hi, anyone?

951
00:56:38,360 --> 00:56:39,360
Oh, wow.

952
00:56:40,180 --> 00:56:41,700
This is what I feel like.

953
00:56:41,980 --> 00:56:44,120
He just made himself a hybrid challenge.

954
00:56:46,080 --> 00:56:47,520
Oh, my goodness. Oh, whoa.

955
00:56:48,320 --> 00:56:50,200
Oh, my God, my eyes are sweating.

956
00:56:51,780 --> 00:56:54,400
That'll do. Oh, wow. Thank you so much.

957
00:56:55,540 --> 00:56:56,920
I feel violated.

958
00:56:58,620 --> 00:57:00,660
What is it?

959
00:57:01,160 --> 00:57:06,920
So it's a salted caramel ice cream with
a golden bicky crumb and an apple pie.

960
00:57:07,160 --> 00:57:10,780
Wow. I've never been so scared to eat
it. I know.

961
00:57:11,420 --> 00:57:13,520
I know. It's very naughty.

962
00:57:14,200 --> 00:57:15,540
Are you trying to kill her?

963
00:57:44,430 --> 00:57:50,810
Pat, that ice cream, it is lovely, it's
gentle, it's rich.

964
00:57:51,090 --> 00:57:55,890
And on top of that, you have the
audacity of doing a pie on the top of

965
00:57:56,190 --> 00:57:59,110
I mean, that pie is lovely.

966
00:57:59,690 --> 00:58:05,530
It is fabulous. I mean, the texture of
your ice cream is just velvet.

967
00:58:05,790 --> 00:58:09,150
And there's that perfect amount of salt
and caramel in there.

968
00:58:09,630 --> 00:58:12,530
I don't even care about the pie, the ice
cream's so good. But the pie's really

969
00:58:12,530 --> 00:58:16,610
good too, and the apple's spiced really
nicely. It's a really wonderful effort,

970
00:58:16,750 --> 00:58:17,509
Pat. Good job.

971
00:58:17,510 --> 00:58:21,950
Thank you. It's just perfect. All these
really Australian tastes, and they're

972
00:58:21,950 --> 00:58:27,330
there in the ice cream. Just does that
sea sauce so perfectly between the salt

973
00:58:27,330 --> 00:58:30,850
and the sweetness, but still punches
with that caramel flavour.

974
00:58:32,110 --> 00:58:35,850
And I think if I had a tub of this with
like that much left in it, I'd actually

975
00:58:35,850 --> 00:58:39,590
hide it from my partner in the fridge so
that I got to finish it.

976
00:58:40,490 --> 00:58:44,550
I love watching you at the moment. Like
you are just happy as Larry in this

977
00:58:44,550 --> 00:58:46,370
kitchen. It's showing on the plate.

978
00:58:46,770 --> 00:58:51,650
The pie is funny because it could be the
best shortcrust I've seen in a day.

979
00:58:55,010 --> 00:58:56,010
Yeah, podcast.

980
00:59:04,140 --> 00:59:08,000
Today was a classic Aussie challenge,
and what a ripper.

981
00:59:08,620 --> 00:59:11,880
Half of you cooked pies and half of you
made ice cream.

982
00:59:12,400 --> 00:59:19,020
The best part is the top dish from each
not only wins immunity, but will also

983
00:59:19,020 --> 00:59:24,800
have their product on freezer shelves in
cold stores around the whole country

984
00:59:24,800 --> 00:59:25,800
tomorrow.

985
00:59:29,080 --> 00:59:31,120
You guys really impressed us.

986
00:59:33,320 --> 00:59:38,640
We saw everything from the inventive to
the classic. But there was one pie that

987
00:59:38,640 --> 00:59:41,080
we just wanted to stick our faces in.

988
00:59:41,460 --> 00:59:43,160
It was so delicious.

989
00:59:44,420 --> 00:59:45,420
Hannah!

990
00:59:49,740 --> 00:59:55,380
Ice cream makers,

991
00:59:55,580 --> 00:59:58,280
you guys smashed it.

992
00:59:59,100 --> 01:00:04,900
But... There was one cook whose ice
cream was so good, it not only made us

993
01:00:04,900 --> 01:00:10,760
nostalgic, but left us in no doubt that
we would devour an entire tub.

994
01:00:12,500 --> 01:00:13,500
Pat!

995
01:00:19,920 --> 01:00:25,280
Pat, how do you feel? Your ice cream
being sold at Coles. It'd be really cool

996
01:00:25,280 --> 01:00:28,420
for especially my family to see. Yeah,
really good.

997
01:00:28,800 --> 01:00:30,300
You can sign some child's pie. That's
right.

998
01:00:32,920 --> 01:00:34,520
Anna, how do you feel?

999
01:00:35,360 --> 01:00:38,240
Your pie is installed around the
country.

1000
01:00:38,500 --> 01:00:41,220
My kids are going to be so excited about
this.

1001
01:00:41,880 --> 01:00:46,220
And I won't have to cook dinner. I can
just, like, reheat a pie.

1002
01:00:48,260 --> 01:00:49,560
Great work, guys.

1003
01:00:49,940 --> 01:00:50,940
Well deserved.

1004
01:00:51,360 --> 01:00:54,180
Chef Curtis, it was so lovely having you
back in the kitchen.

1005
01:00:54,520 --> 01:00:56,680
In fact, we want some more for tomorrow.

1006
01:00:57,000 --> 01:00:58,000
Oh, yeah, listen.

1007
01:00:58,700 --> 01:01:03,380
I love being here. I love being around
you guys. You're all so talented. So I

1008
01:01:03,380 --> 01:01:04,540
would love to come back tomorrow.

1009
01:01:04,860 --> 01:01:09,220
You guys are going to need to get some
rest because tomorrow you're going to

1010
01:01:09,220 --> 01:01:10,220
need all your energy.

1011
01:01:11,080 --> 01:01:17,760
You can get Pat's salt and caramel ice
cream and Hannah's cheeseburger

1012
01:01:17,760 --> 01:01:20,000
pie available at Coles tomorrow.

1013
01:01:20,940 --> 01:01:21,960
Tomorrow night.

1014
01:01:22,610 --> 01:01:24,850
Curtis is back. Here we go.

1015
01:01:25,150 --> 01:01:26,730
With another surprise.

1016
01:01:27,170 --> 01:01:32,310
I've brought you... Oh, my God. Let's
go, guys.

1017
01:01:32,830 --> 01:01:37,970
But this time, his surprise leads to
someone's goodbye.

1018
01:01:38,390 --> 01:01:39,089
Oh, my God.

1019
01:01:39,090 --> 01:01:39,988
Uh -oh.

1020
01:01:39,990 --> 01:01:42,250
I just hope I've done enough to stay
alive.

1021
01:01:42,590 --> 01:01:43,590
You all right, Aliona?

1022
01:01:44,210 --> 01:01:46,470
I'm really hoping it's not going to send
me home today.

1023
01:01:46,670 --> 01:01:47,890
I'm not ready to go.