All language subtitles for MasterChef Australia - S18E33

Is that what we think it is? What is it?

Oh my god.

Ice cream!

The first thing I see is lots of scoops
of ice cream and straight away I'm

thinking, yeah, I think I know what this
is.

Oh my god.

Oh my god, this is the best day ever.

I can't believe it's happening. We're
finally going to be tasting some ice

creams. I'm so excited.

Do we have to guess the flavours?

Well, hello!

I see you've found our ice cream shop.

This might look like all your ice cream
dreams come true, but today could

be a nightmare.

Welcome to your very first MasterChef
Taste Test.

MasterChef taster are, like, famous,
right?

No, no, this is a bucket list thing.
Yeah, this is so cool.

This elimination is two rounds.

The first round is an ice cream taster.

So if you guess a flavour wrong, you'll
be cooking in round two.

Pat, Alena, Petro, well done on winning
immunity yesterday.

Thank you. Bet you're glad you're
missing out on this one. Yeah, I've

wanted to do one of these, but...

I'm kind of happy I'm not. You always
want to do one until you're doing it.

Well, today you're going to have to sit
back and enjoy the show.

This is not your local milk bar.

These single ingredient ice cream
flavours have been specially designed to

your palate.

They've all been made from ingredients
found right here in the MasterChef

pantry.

With flavours ranging from classic to
kooky.

So, one by one, you'll step forward to
taste an ice cream.

You must identify the flavour correctly
in order to stay in the game.

The first four people to get brain free
and guessing correctly will

be out of the game and cooking in round
two.

I don't like the odds of a one in four
elimination, so I don't want to find

myself there today.

Right, let's pick the tasting on it,
shall we?

Okay, let's do it. Are you ready?

Yeah. What?

Yeah.

Emily, you first.

Don't look.

Look in my eyes.

Not really sure how confident I am with
a taste test.

Three. I got one.

With all these people with amazing
palate.

Eight. It's going to be a battle.

Okay, first up, Grace. Let's go.

Go, Grace. Go, Grace.

I'm really pumped for this taste test. I
think my palate is pretty good, but I

really do not want to end up in the
round two elimination cook -off.

Thank you.

My ice cream is a really pale yellow
colour, and to be honest, it doesn't

smell like anything.

But it has this right acidic, really
sweet flavour.

Yum. Ooh, she likes it.

Lemon. Straight up. Mm -hm.

That answer?

You're correct. Well done.

Good start.

It'd be so embarrassing to get it wrong
first.

Especially because I think it seems
we're starting easy.

Castor, you're next.

I'm feeling a little bit apprehensive
about a tasting challenge.

There you go. Thank you.

I've seen this challenge done before
plenty of times, but I've never seen it

done with ice cream.

I know what this is without even tasting
it.

Do you like this flavor? No, I hate it.

What is it? Coffee.

He hates it. He hates coffee. I hate
coffee.

The answer is correct.

Your turn, Emily.

Damn, I'm not ready for brain freeze.

Mint. Mint is correct.

Okay, Bella, it's your turn.

I look at this orange ice cream and my
first thought is orange.

It's actually a huge surprise because
I'm tasting a vegetable.

It's definitely carrot.

Great.

Annabelle, you ready?

Born ready.

One of my favourites, raspberry.

Raspberry is correct.

Well done.

Minnie,

you're next. Go, Minnie.

Go, Minnie.

This taste test being done with ice
creams adds a whole new level of

Because when you put a flavour into an
ice cream, you take away the texture of

that ingredient, you take away the smell
of that ingredient, and then also you

can't really taste things that are super
cold. So you have to wait for it to

warm up and then try and decipher what
that flavour actually is.

Okay, Vianney, what's your answer?

Vanilla.

Vanilla is?

I don't think I'd be able to live down
getting vanilla rum.

Like the most basic flavour that
everyone knows.

Let's go, Aaron.

Glad you like it. What do you think it
is?

Dark chocolate? Correct.

Next, Luke.

Yeah.

Banana. Cool way.

Ready, Anna?

I know what that is.

Strawberry. Not my favourite, but
correct.

Jackie, you're next.

You know it.

It's coconut.

Correct.

The round one finishes and everyone's
nailed their guesses.

Going into round two, I'm thinking it's
going to get much harder.

You've all made it through one round of
tasting.

It's back to you, Grace.

Noting how this challenge has come
across historically with weird flavours.

What's your answer, Greg?

Basil.

Basil is correct.

I'm definitely expecting some of those
today.

Casper.

Thank you.

And it's this really, like, vibrant
yellow colour, so straightaway I'm

like, a tropical fruit, like a mango or
something.

You look, uh, perplexed.

Yeah. Yeah.

It's not what I expected it to be, like,
looking at it.

I have, like, no idea really what it is.

I don't love it.

It's this sort of strange, florally,
bittery kind of taste that I'm not

with.

Please read an answer.

Jackfruit?

Jack fruit Number Fred is incorrect.

The correct answer is saffron

Unfortunately

Casper you are going to one

two I'm super devastated.

There's no chance in the world. I would
have got that

Standing there on my own on the side,
I'm feeling pretty defeated.

Okay, Emily.

Is it cinnamon?

Correct. Oh, my God.

Things are definitely heating up. Let's
go, Bella.

The flavours are getting harder and
harder.

Yeah, that's black sesame.

Black sesame is correct.

There's a lot of ice cream flavours
there, and some are a bit weird and

All right, Annabelle, you're up.

Please be a nice flavour. Please be
something that I know, that I love, or

that's really obvious.

It tastes like tropical fruit juice,
but, like, not any particular fruit is

the forefront of the flavour profile.

What's going through your head? Well, I
was like, oh, mango, and then I'm, like,

eating it, and it's like, you, like,
start second -guessing yourself when

up here.

Oh, God, and then you start spiralling.

Annabelle, I'm going to need an answer.

Mango?

Annabelle, mango is... Incorrect.

The correct answer is orange.

What?

I don't reckon I would have guessed
that, eh?

The fact that I just got orange wrong is
just nuts.

This is... So much harder than what I
ever imagined.

I'm sorry to say, Annabelle, get into
round two. Good luck. Right, Annabelle.

I thought I had a one in ten chance of
going home, but now I've got a one in

four chance of going home, and those
odds are not great.

OK, next, Vinny.

So, I'm feeling nervous. There's a lot
of pressure, especially when all eyes

on you.

As it starts to melt in my mouth, I'm
like, what the hell is this?

It's kind of almost burning.

It's gross.

And as I swallow it, it's giving off raw
allium vibes.

It could be garlic.

Garlic? No.

It's really playing tricks on my brain
right now.

Vinny, what is your answer?

Vinny, what is your answer?

It's kind of making my eyes water. It's
making my throat hurt.

I have another scoop as much as I don't
want to.

And it's just giving me this feeling at
the back of my throat and in my eyes

that raw garlic doesn't really do.

That is not garlic.

This is something different.

I'm going to say onion.

Vinny, onion is correct.

It is such relief to be safe. So bad.

But I don't think my breath is ever
going to recover from that ice cream, to

honest. It is bad.

Good to go, Aaron.

Annabelle and Casper in round two now,
and that's already a strong line -up.

There you go, sir. Thank you.

There's no colour to go off.

There's no scent.

So I have to really rely on my palate
right now.

I'm thinking it's some sort of
vegetable, but I can't quite put my

I'm really trying to, like, get it
through every taste, but I try to spread

through my mouth and really taste it.

You got an answer?

Parsnip.

Aaron?

Parsnip?

Is incorrect.

Correct answer?

Cauliflower.

They're getting harder.

Unfortunately, Aaron, that means you'll
be cooking in round two.

Thanks, mate. No worries.

I'm not great at dessert, and to find
myself in a position where I'm one of

in a dessert elimination, not a nice
feeling right now.

Luke, you're up again.

It's very spicy.

Chilli. Chilli is?

Correct.

I'm really feeling the pressure.

Hannah, you're up. There's one place
left.

I'm going to go with tomato.

Tomato is?

Correct.

And I definitely don't want to be in
that bottom four position.

Jackie, next, please.

It's one of the melons.

The flavours are fresh, the flavours are
floral.

I'm getting watermelon.

But then I'm also wondering if it could
be rock melon.

It could just so subtly be either.

I don't know if I'm just
overcomplicating it and now I'm just

of it.

And I just really don't want to get this
wrong.

Is it rock melon?

Jackie, rock melon is incorrect.

Oh, my God.

Incorrect. Answer is watermelon.

That's what I thought.

I think my instinct and my gut was
telling me it would be watermelon, and

really gutted that I just didn't listen
to that.

I'm afraid you are the final person
cooking in round two.

Now I'm going to be cooking in round
two's elimination challenge.

But at least it's a sweet week.

So hopefully I can save myself from
elimination today.

Unfortunately, Jackie, Aaron, Annabelle,
Casper, you answered incorrectly and

are now cooking for your spot in the
competition.

In round two, you'll have 75 minutes to
cook us a delicious dessert.

Using only the ingredients found in all
the ice creams from round one.

You also have access to a specialised
underbench pantry.

Designed for all things sweet.

Sadly, the person who cooks the bottom
dish will be going home.

The stakes are high.

So bring us something we can't resist.

Good luck.

Your time starts now.

We're pretty limited with ingredients
today. Although there's 48, I'm treating

this like a giant mystery box.

For me, the ingredient that really
stands out is just figs. When cooked

just tastes beautiful.

I think it's safe to say that on their
day, any one of these four will probably

take the competition out. And now they
find themselves battling against each

other to stay in this competition.

I can't believe we're about to lose one
of these.

It's going to be very interesting to see
where they go with it.

There will be a couple out there, I
think, who will try and do some

flavour combinations.

Vegetables,

spice, fruit.

It'd be interesting to see which one's
going to use vegetables to make a

dessert. Yeah. That would be insane.

The competition is absolutely insane.

I'm up against some really good dessert
chefs, and I'm not one.

I am doing a dessert, but I'm not great
at those.

I'll lean more into the savory side.

So today, I'm going to make the savory
dessert.

How are you? Tell me, what are you
making?

I'm making a basil ice cream.

Basil?

I've got a tomato granita. Tomato?

I have an olive oil and hazelnut crumb.
And I have a little basil oil just to go

over the top as well. So you're making
like a salad?

Yeah.

But I'll try and make it look more like
a dessert.

It's supposed to be a sweet. I know, I
know. But I want to bring in flavors

I like to eat. So I love a tomato salad
with some basil, a bit of cheese, some

olive oil. So simple. And I want to
bring that to a dessert. So going

this testing, did it give you some
inspiration?

Yeah. Flicked the switch in my brain
that you can turn any of those

into something sweet. And I'm playing to
my strengths where I'm using savory

ingredients. Hopefully I can just bring
it all together with a dessert style.

Wow. It's very exciting.

Thank you, Chef. I appreciate it. But
also a big risk.

Yes, 100%. But good luck. I'm very
impressed, by the way. Thank you, Chef.

My biggest challenge today would be to
actually make it taste like a dessert,

looking at the level of the cook that
I'm up against.

It has to be something like this today.
It can't be something run -of -the

-mill. It has to be something that's out
there.

If this is the last cook, you go out
with a bang. You go down swinging, and

bring something that you're proud of.

Are you having fun, Annabelle?

I feel a little bit shaky inside, to be
honest. Yeah, try and just push it out.

I'm trying really hard to keep my
jitters at bay.

Head down, bum up and do what I have to
do.

No one's sick, no one's dying.

You saved lives, yeah?

And you're amazing.

And you're amazing.

And we love you.

Being a nurse, it is...

our day in day out that we are working
under pressure.

I specialise in heart and lung
transplant and there is no room to make

Ultimately the outcome can affect
someone's life.

I think my career and the high stress
nature of it has definitely given me a

of an edge.

So today my strategy is to keep it
simple.

Today I'm going to be making a brown
butter and miso ice cream with a

mousse.

By playing it safe, every single element
that I put on the plate needs to be

absolutely perfect.

There's no margin for error today.

If I have one technical flaw in my dish,
I could very much be going home.

Sorry.

Go, Jackie!

I've come into this competition as a
cake maker, so I really wanted to make a

cake with ice cream today.

140 butter, five whites.

Got this, Jackie.

The dish I'm making today is grilled
figs on a brown butter financier. What

flavour ice cream are you doing?

Orange, cinnamon and vanilla.

They're all really warm and autumnal.
Typically, I want a very warming flavour

to go with this brown butter financier.

I think it will be a beautifully
balanced and caramelised dish. I'm

confident with the flavours that I'm
putting together. I just need to nail

Keep the momentum going.

45 minutes to go.

In my taste test, I got the saffron ice
cream and got it wrong.

The saffron, I had no idea yet.

It tasted a bit bitter, and I didn't
really love it. I was kicking myself,

didn't recognize it.

So I'm using the saffron today.

I want to make friends with saffron and
change my perspective on it.

Casper. Hey, how are you guys going?

Got untied with saffron. I did.

Saffron snake.

Yeah, it was an interesting one, that
one.

So tell us, what's your approach today?
So I'm going to do a carrot and saffron

ice cream.

What? You're going there. I'm going for
it. Yeah. I thought you would never look

at saffron for the next 12 months.

And here we are in round two and you are
going there with saffron. I was

wondering if I was going to do payback
to the ingredient that brought them here

and you're the one. Yeah, but it's
interesting because you don't like it.

Yeah, how are you going to work with
something that you don't like?

I think I don't like that I like what it
does to a dip, so I can appreciate that

sort of bitter little note that it's got
there. So I think that'll go really

nicely with my carrot and my orange
today.

It's probably risky.

You're playing with a flavour that you
don't like.

It's stressing me out a little bit.

I went in pretty flabbergasted by the
fact that I'm using the saffron today.

That was the last thing they expected me
to do and probably the last thing that

they would do, but I really want to make
friends with saffron.

So I'll keep my original plan to make a
saffron and carrot ice cream, a meringue

with orange, some little macaron kisses.

Are you doing little mini ones, Caspar?
Yeah. Cute.

Fresh orange segments and an orange and
vanilla bean oil.

Looking good, Cas.

I've done historically pretty good ice
creams here, but dialling in that

flavour when I'm not familiar with it is
going to be a challenge.

I'm also serving an orange meringue.

So this is not your traditional
meringue. It's got no egg whites in it.

just gelatin.

The idea for this is throwing it in the
canister.

I'll pipe it in front of the judges up
the front, and it should come out as

almost like a really loose, unset
marshmallow.

Yeah, Jackie.

For my brown butter financier with an
orange and cinnamon ice cream. My ice

cream's done.

I've decided to add an extra element.

I'm making a mint and lime granita.

I've never paired a cake with granita
before, but I think it takes it to the

next level.

I really want to just show the judges a
bit of a different technique. The ice

cream will be quite a warm, toasty
flavor with this cake, so I want to add

freshness.

It's like Shrek.

If the ice cream, the cake, the figs are
all on there, does the granita actually

add to the dish?

Jackie's dish, I'm liking it overall.

The mint granita, I'm not sold on.

Push, Jackie.

I really got to push and I got to get
this cake done right now. I'm definitely

cutting it fine.

So to hedge my bets, I'm going to put
these cakes in three different sized

molds. Not too much batter, Jackie.

And see which ones cook in time.

Oh, my God.

Use your time wisely.

30 minutes to go. Let's do it.

A lot of excitement in the room, a lot
of focus. What have we got?

Okay, so Casper, we're really worried
about him. Yeah. Because he's gone

avenging the whole saffron situation.

The thing with Casper is I feel like
he's digging his heels in a little bit

because he doesn't even like saffron.

He said, I don't like the flavour, and
now he's like, but I'm going to serve

a carrot and saffron ice cream.

It's like, why? Are you trying to make a
point, or are you trying to stay in the

competition? You think it's silly cocky?

I do, I do. And I'm just worried that
he's kind of like, he's trying to flex.

How about Annabelle? How's she going?

She's playing to her strength.

She's chosen flavours that she's really
comfortable with and she's chosen

elements which she said, I want to eat
this dessert, which is always a plus.

She knows she's not reinventing the
wheel and she says, I know if I do this

well, hopefully it'll get me across the
line.

How about Jackie?

So she's doing a financier, an orange
and cinnamon ice cream and a mint

I'm so not sure about the mint granita
with a buttery, it's all these roasty,

warm, wintry flavors and then like a
mint granita.

Worries me.

Haroun is making a salad.

A salad.

Basil ice cream, tomato granita, olive
oil, hazelnut, and a basil oil.

He's got to get that so right.

Playing with the sweetness of that is
going to be so difficult. Getting that

balance right.

I'm feeling like I'm on track with my
tomato salad.

For me, it's paramount that I stay here
because the level of growth I've had in

this short period, it's been astounding.

I'm seeing all these different parts of
Aaron that I didn't know existed.

Creativity that I never knew that I had.

I feel like...

A little kid again almost.

And yeah, this whole new chapter now for
me where I'm actually going down a path

that I'm passionate about and now I find
that I'm actually good at.

I'm working on my crumb.

I want that olive oil flavor in the
crumb to bring a bit of fragrance, a bit

pepperiness and earthiness.

I've got crumb in the oven and now I've
got to work on my basil oil.

We'll be pouring over the ice cream.

So, basil oil for the perfume, just to
reinforce the basil flavor, but also the

olive oil in the dish.

Always a risk doing a savory, because it
could just taste like a savory, to be

real.

I don't know if what I'm doing is going
to work, but if you don't challenge

yourself, if you don't push yourself,
you're not going to make it anywhere in

this competition.

My on -guys is chilling.

My granita's in the blast freezer
freezing and so now I need to get onto

chocolate mousse.

Secret to a perfect mousse, you want
enough chocolate in it so it's like

rich and super decadent but you want to
be able to keep enough air into it as

well and super smooth.

You can't have a lumpy mousse.

When I cook my best is when I'm cooking
a dish that I would really, really like

to eat.

And so that's what I'm channeling today.
So I need to make sure that this dish

eats perfectly in order for me to stay
safe today.

And perhaps that might still not be
enough.

Fight for your spot in this competition!

Ten minutes to go!

Good,

Jackie.

Jackie, that looks so good.

I'm taking the orange cinnamon ice cream
out of the churner and it's looking

beautiful. I'm really happy with it. The
consistency is perfect and the flavours

are amazing.

The granita's done.

That looks unreal.

Yeah, I know.

My figs are grilled.

Oh, they smell so good.

But... How do we speed up cooking these?

My cakes are still in the oven.

I'm just hoping that it cooks in time.

I'm kind of a little bit worried for
Jackie because she's doing a cake and

Jackie makes amazing cakes, but she also
put it in the oven with like half an

hour to go.

I really don't want her to go home on a
cake when she's so good at doing those

things.

One dish, one chance, five minutes to
go.

It's a risky strategy to make a tomato
salad dessert, but I can see it coming

together.

The basil ice cream tastes umami forward
and there's the basil flavor that comes

through. There's a little bit of
saltiness and like a hint of pepperiness

there.

Oh, that looks beautiful, Aaron. Get in
the freezer.

The texture's beautiful. It's looking
good.

Oh, yes.

Wet tomato crinitas, nice, fresh, zingy
and bright.

You know, the twill, that's got that
deep caramelisation that I wanted. That

looks unreal.

Remember to taste it all.

I have a scoop of my savoury salad
dessert.

And to my surprise, it tastes like a
dessert.

There's all these savoury elements in
there that give you complexity and a bit

of, oh, what is that? I actually really
like it.

But now I just hope the judges like the
dish as much as me.

Looks good, Casper.

Me choosing saffron today really was an
attempt at trying to champion that

flavour.

Happy, Casper?

Yeah.

and I'm really happy with how they're
tasting.

But there's definitely a few doubts
going through my mind.

It's an ingredient that I haven't really
used much of, but also the odd one in

four I really don't like. Maybe there
was a little bit of stubbornness there

me using it, but it might actually cost
me my place in the competition.

I can't wait any longer.

I get the cakes out.

Okay.

I don't know if the cake is cooked
through, but I just need to get this

the plate.

Come on, Jackie.

Come on, Jackie. Just get it on the
plate, man.

I'm so happy with the flavour of my ice
cream.

It is like brown butter, decadent,
luscious.

It's an ice cream that I'm like...

Yeah, I'm happy with this.

Ooh, nice.

Oh, your mousse is unreal.

The chocolate mousse and the ice cream,
those are the two stars of the show.

And then the granita is just there to
add, like, an extra fresh palate

mouthfeel. And then the crumble there is
just for, like, a beautiful, nutty

additional texture.

I hope my dish isn't too boring.

Give it everything!

That is the goes to go!

Come on!

Keep going!

Come on, Jackie. Come on, Jackie.

I'm trying to get the cakes out of the
tin, and I can't get the smallest one

of the mold, so I'm going to have to
serve the biggest one.

Deep breaths. Come on, Jackie. Come on.

Great job, Jackie.

Don't drop it.

Slide it on.

Yes, Jackie.

Yes.

Let's go, Gantry. Sing it with me.

I'm really happy with how all of the
elements are executed and I think they

taste really yummy, but I'm pretty
intimidated by the other dishes. I'm

about the fact that maybe my dish is too
simple and it's made me really nervous

and worried that I might go home.

Annabelle, what's the dish?

A miso and brown butter ice cream, a
chocolate mousse and then a passion

and chilli granita and a brown butter
crumb.

Thanks, Annabelle. Thank you.

Thank you.

What do you think of the look, guys?

Love it.

I'm so keen to dive in.

It may have been somewhat safe, but it
was bloody exciting.

And for me, it was all to do with that
passion fruit and chilli granita. Like

zing, fire, heat, that for me was the
thing that took that from a safe dish to

an absolutely incredible dish.

All of the textures are on point there,
from the mousse to the ice cream to the

granita and the crumb around the bottom.
I have absolutely no note.

She's a weapon. She's a threat hard.

I think what Annabelle has done here is
just... executed technique and flavor

with such precision so you've got that
beautiful rich chocolatey mousse at the

bottom but then because of the passion
fruit and chili granita it's refreshing

enough that you want to go back for more
and then putting the miso in that brown

butter ice cream everything just backs
up the other elements it's just a

quad in a glass

I'm really

happy with what I've put

up. But it's a black apron day and...
Hi, Jackie.

If the cake isn't cooked enough, I could
be going home.

So today I made figs and ice cream. I
made a brown butter financier with figs

and I did grilled figs and orange and
cinnamon ice cream and a mint and lime

granita.

Thank you, Jackie. We'll taste your cake
now. Thanks, Jackie.

Should we carve it up?

Yeah.

It's not cooked.

That's raw batter.

That's raw batter, yeah.

But that's not typically not cooked.

Not cooked.

It's not cooked.

And that is very sad.

Finocchias are meant to be cooked in a
much smaller tin as well. So I think

that's the reason why it's not set in
the middle. And the fig wouldn't have

helped either. Yeah, I think the fig was
a really poor decision there.

The edges of the cake were actually
really beautifully caramelised.

But the centre of the finocchia is raw.

So big problem there.

Ice cream was nice. You know, there's
some nice orange notes in there. But the

mint granita is such an outsider on that
plate.

It's really tart, and I think she
thought that that would complement how

caramelised the tart was and give those
warm flavours relief, but they don't

need relief.

I thought there was some really good
work there. Like, the edges of the cake

were really beautiful and chewy and got
great flavour.

Figs were caramelised lovely.

I was sitting proud on top of that
financier. The ice cream had great

That cinnamon warming flavour was
delicious.

But the two floors being the undercooked
cake and the addition of that mint

granita, it could possibly send Jackie
home.

Gaspar?

I've made a saffron and carrot ice
cream, a orange meringue marshmallows, a

macaron kisses, a vanilla bean and
orange oil, and some orange segments.

Wow.

You're here because of saffron, and now
you have saffron in your dish.

It's a big risk.

Thanks, Kasper. Thanks so much. Thank
you.

I've got a feeling tonight, whatever
happens, he's going to suffer in his

dreams.

The ice cream is quite delicious.

You know, there's a light hint of
saffron.

I wouldn't say the orange is doing too
much.

Neither of those flavours are
highlighted.

They're just there.

And then the rest of the dish is very
monotone.

It feels like if the ice cream was the
only thing on the plate, it would be the

exact same dish.

I'm really worried for Casper.

I had to search for the saffron, which I
think is a little bit of an issue for

me. The premise of starting with an
ingredient that he didn't like meant

was just trying to translate the flavour
in a way where he's not heroing it.

It's almost like he's avoiding the
flavour, and that's what it tastes like

me. I think the flavours are gentle and
mild, and when I try all the elements

separately, I actually really enjoy
them. But it's when I eat everything

together that it all kind of disappears
for me.

Well, I love it. I think it's great.

It might not be strong flavor, but I can
see that something which was supposed

to be an enemy has been turned to
something expressive and gentle.

And I don't need textures because I'm
driven by the color, that beautiful

yellow. I mean, saffron.

I think it's a very smart shot. I really
hope that we serve it.

It's nerve -wracking when you wait for
them to taste your dish.

I'm just so proud of what I've done.

But it's really risky to make a tomato
salad.

Every element has to be perfect or I run
the risk of going hungry.

Hi Aaron.

Hello.

So this is my tomato salad.

I've made a basil ice cream, tomato
granita.

an olive oil and hazelnut crumb, a basil
oil and a tuile with a little bit of

the basil oil in there too.

Thank you, Aaron. We'll take the dish
now.

So cute.

Tomato salad flavours in a dessert by
Aaron is about as risky as it gets.

He has crushed it. I think that's his
best plate of food yet.

I think you're right.

That basil ice cream, like, man, I would
eat that, like, by the

bucketful. And then how natural he's
kept that tomato granita. Like, it

literally tastes like tomatoes. It
tastes like tomato juice. And, like,

say it, there's umami everywhere in it,
which is beautiful.

And really surprisingly for me, the
thing that kind of grounds it and

you that it's a dessert is the crumb.
And it just pulls it into dessert land.

I'm very impressed.

Very, very, very impressed.

What a weapon.

Aaron is an acrobat who is walking that
tightrope between sweet and savoury so

expertly considering his lack of
expertise in dessert. It's incredible.

elegant. It's sophisticated, it's
delicious, it's simple, but every single

element is incredibly harmonious as
well.

A savory dish as a dessert, it takes a
lot of gas, and especially on a day like

today. And he's nailed it.

I mean, I'm just about to... It's quite
incredible, actually.

I'm so happy for him, because I feel
like... Something just clicked in his

about dessert. You don't have to be
afraid of it. I love that basil ice

And the way he's been really restrained
with the sugar is so refreshing.

We kick today off with the infamous
taste test, which resulted in the four

you having to battle it out.

for your spot in the competition.

You are all fantastic cooks.

So it's hard to believe that we have to
say goodbye to one of you.

There were two dishes that shone for all
the right reasons.

Annabelle.

Oh, my God.

You were so strategic in that cook.

Your dish was clearly carefully
considered.

Each element supported and elevated by
the others.

It resulted in an excellent dessert.

Great work.

Aaron, a tomato salad dessert with a one
in four chance of going

home was as risky as it gets.

But you showed that when you back
yourself, you can end up with your best

yet.

Well done. You're also safe.

That means, Jackie and Casper, it comes
down to one of you.

Jackie, your financier was undercooked.

And your granita took the dish in the
wrong direction.

Casper, each component of your dish was
so subtle.

that the dish lacked definitions in
flavor and in texture.

It was one dish we had mistake that we
could not look past.

And it was your dish, Jackie.

I am sorry, Jackie, but you are going
on.

Yeah.

Jackie, have you enjoyed your time here?

I've absolutely loved it.

Yeah, I think Petra said it the other
day, this is literally like the best

I've ever done.

And to be around these people is just so
inspiring.

And when I saw the light up, I was like,
I don't have a chance. These guys are

amazing. And I just feel very lucky,
very grateful.

Yeah, thank you for having me.

We've loved having you here in the
MasterChef kitchen.

And I know you're going to get out there
and going to make your mark in the

world.

Yep, I definitely will.

But I'm afraid it's time to say goodbye
for now.

Bring it in, Jackie.

Yeah, it's sad to be leaving.

But I'm so proud with how far I've come.

I've made it over halfway, and I've done
things I never thought I would do.

This has been the wildest ride.

The highlight reel is definitely playing
in my head, and it's been such a good

time. Give it up for Jackie, everybody!

Thank you so much.

I really want to dive headfirst into
food and into baking, and I want to make

sure that I don't waste this
opportunity.

Tomorrow night... What up?

An air fryer challenge puts the icing on
the cake for Sweet Wink.

The top dish is scoring a $5 ,000
voucher from Harvey Norman.

Let's go!

And with so much on the line... There's
$5 ,000 and an immunity cook -up for

grabs. I really need to make something
that is really spectacular.

The competition is red hot.

We're going for it. We're going to go
all out.

I absolutely love it. Yeah!

I freaking love this. This is
phenomenal.

That's the best thing I've ever eaten
out of an air fryer.