All language subtitles for MasterChef Australia - S18E34

There's a Poe in there!

Hello Coke!

Unfortunately, Pokar joined us today.

But Sweet Week is in full swing.

And we've already seen you push
yourselves to some exciting and creative

And that creativity, it is what we want
you to harness for today's

Invention Test.

I'm really excited for invention tests.
I don't think I've had that much luck

with my last couple of invention tests,
but I'm excited for this one.

Inside this box is your next challenge.

It's become a secret weapon for many
home cooks.

Jean -Christophe, could you please do
the honours? Oh, yes.

Voila!

An air fryer.

That's pretty cool. I do love an air
fryer. They cook things so quick.

They get caramelisation that you can't
in the oven and they fit on the bench

top. It's awesome.

Air fryers are versatile appliances and
while people use them every day to make

breakfast, lunch and dinner, your job
today is to make us dessert.

With at least one element that's been
cooked in an air fryer.

The four desserts that we love the most
will earn their makers the chance

to cook in tomorrow's immunity
challenge.

And there's an even bigger reason to go
for top dish today.

The dish of the day will win.

A $5 ,000 voucher to kit up their dream
kitchen, thanks to Harvey Norman.

What? No!

Okay.

Okay.

I mean, nobody would knock that back.
I've never won anything like that before

in my life, so that'd be incredible.

You have 75 minutes on the clock.

Access to the pantry and garden.

But access to the oven under your bench
are off limits.

And your time starts now!

Come on!

Today's going to be fun.

It's a white apron day, invention test.

I've got an air fryer at home and...

I cook so much in it. Baking powder.

It is the perfect cooking tool to use
because it heats up so quickly.

But I really haven't used an air fryer
for dessert.

Whereabouts is the rhubarb? So I'm
thinking...

About what I can do.

I can't find the pectin. I know I want
to make something that's big and bold

looks like it hasn't been made in an air
fryer. And Po quite often talks about

chiffon cakes, and I'm thinking, ooh,
chiffon cake could be good, and I can

make, like, a nice big one.

And I think it would be quite epic.

Oh, my God!

Wow, that happened so quickly, Vinnie.
What?

The nut.

Yeah, I know, right? That's awful.

I'm excited about this time.

I am doing banana leaf roasted peaches
with a rum ginger spiced crumb

and a banana leaf ice cream.

120. What do I do? What I'm trying to do
is make a perfect chocolate ganache

tart with whiskey.

I'm sweating.

I have never used an air fryer in my
life apart from making...

Potato gems.

So this is going to be a bit of a
challenge.

I'm planning to make a chocolate mochi
cake.

And I'm trying to make a matcha ice
cream as well.

I want that $5 ,000 harping almond
matcha.

Oh, that's not going in the freezer. The
other thing is...

This is going to be epic. I feel like
perfect timing to really see what our

cooks can do creatively in an air fryer.
Because what we're talking about here

is just a really intense amount of heat
in a small chamber. So the world is

their oyster, really. It's a lot they
could do. But if they can control that

heat properly, they could get anything
from beautiful golden pastry, perfect

cookies, you know, like a molten -y sort
of lava cake with that oozy middle.

I'd be straight into like a fried apple
and pie.

Like a...

Find the hand.

I know that's going to be good. I know
you're going to get great results in

small little chamber. We are looking for
the top four.

And also, whoever becomes the best of
the four will win this fantastic $5 ,000

voucher from Harvey Norman.

I mean, this is big. Huge. Yeah,

they'll be pushing.

How does this last next to each other? I
know, I love it.

I haven't cooked too many desserts in
the MasterChef kitchen, but I do fancy

myself as not too bad of a dessert cook,
and I reckon it's a wide -open day, so

the strategy is we're going for it.
We're going to go all out.

Hey, Luke. Andy. How are we? Good, mate.
How are you? Friends with the air

fryer? Yeah, big time. Good. What are
you going to do?

I'm going to do something that, like,
I've been wanting to whiff out, but I

can't really whiff out in a normal oven.
It takes so long to cook. Right. Brandy

patty tart.

Okay. I find that at home, this guy
blasts heat from the top, like... middle

out. I'm hoping that'll cook out
beautifully.

Nice. It makes sense.

Anything else going with the french pan?

I'm going to do like a vanilla kind of
spice ice cream. Right.

I think you're going to have to push
really hard because you've got to make

tart base, you've got to till your tart
base, you've got to blind bait your tart

base, then you've got to make your
french pan.

There's a bit going on. There's a bit
going on. I'm definitely hoping to push

really hard and get it done. Yeah, go
hard. Thanks, brother.

And he's right. This french pan tart
with an ice cream, it's super ambitious,

it's technical.

I've got so much to do in this challenge
today, but I think if I want that top

dish and I want to have a chance at that
five grand, I don't think there's any

point in playing it safe. Pretty good
reward on the line.

So hopefully I can capitalize on my
keenness and put something good up.

60 minutes to go. Come on.

Let's play it.

My palate gets so screwed up with
chocolate.

My fingers are getting sore.

I really want to put a dick up that's
going to stand out from all of the

I really want to make top ten, please.
It's like two people away. It's like

within reach.

Is there any chance to win immunity at
this point in the competition would be

like almost a guarantee to my goal.

Hey Annabelle.

Hi, Sophia.

What are you making with the air fryer?

I'm going to be trying to do, like, my
take on, like, pan pie.

I'm going to do rhubarb and strawberry,
and then I'm going to pipe some

pistachio custard in at the end. So it's
a fruit and custard pie. Yeah,

basically. We were actually saying
before that we were hoping someone would

a pie.

Oh, yeah. This is exactly what we were
hoping for, so let's hope you deliver.

No pressure. That $5 ,000 voucher, you
never know. Oh, yeah. Could be yours.

Could be mine. Good luck.

Can't lose now.

Sophia has just raised the stakes of
this cook.

Oh, man. The judges said this is the
dish that they were looking for, and I

like, oh, my God.

Oh, God.

I need to impress them, so I need to do
everything I can to make sure that I get

this beautiful crispy fried pastry
outside and then, like, yummy, gooey,

centre, and then that pistachio filling
is delicious and luscious and creamy.

So I've made my dough. It's just resting
in the freezer now, and I'm just

getting onto my filling, and then I'll
get that out, roll that out, pack it up,

rest it, put it in, and then hopefully
it'll live up to their expectations.

This is beautiful, but I'm scared of
breaking it.

I don't have an air fryer at home, no.

All my friends that have them are
obsessed with them, and they tell me all

time, they're like, you should get one,
it's the best thing you'll ever do,

especially being a mum, and I know it's
probably good for those quick dinners.

It's meant to be the best of both
worlds. It's meant to be a fryer and an

So the first thing that comes to mind to
me is doughnuts.

It's a little bit concerning that I have
to use an air fryer today, but everyone

raves about them, so they've got to be
good.

Hopefully I can just harness the little
hot box energy that it contains and use

it for good, not evil.

But see how this goes, hey?

I know.

Hello, Chef. How are you? Yeah, I'm
good, thanks. So tell me, what are you

making? I'm going to make doughnuts
today. Doughnuts? Doughnuts. Oh, yeah.

Why not?

So I'm doing a chocolate and whiskey
creme patte, a smoky chocolate ganache,

an Italian meringue. So it's kind of
like a... Italian meringue?

Yeah, and it's like an adult s'mores
doughnut. So it's a batter?

Yeah, so I've made a dough, and it's
already proving in here. Are you sure

batters can actually work in an air
fryer?

Well, there's a fry function on there.

I'm going to try that. I'm actually
going to brush it with oil around the

outside to kind of imitate that, like,
oil of a donut.

Because normally speaking, you would
assume that an air fryer is fantastic to

substitute a conventional oven. So the
crispiness, you know, this and that.

Yeah, that's true.

But I'm not too sure if using a batter
element will function.

All the best, Anna.

JP's visit has made me think, oh, have I
made the wrong choice?

It's a risk. You know, I haven't really
used an air fryer. I haven't done

donuts. They are questioning it.

So now I'm really worried that this
could be a disaster.

Let's go!

Smells yummy.

Oh, wow.

You weren't meant to see that little
bit.

Look away.

There's always so much pressure when the
judges are coming up and going, oh, can

you really do that?

Oh, my God.

But it's an invention test with an air
fryer. And when there's top four dish on

the line, it's good to stand out and do
something a little bit different. And I

haven't seen a donut like this before,
so let's give this a shot. Let's see if

we can do this.

Fun to play.

Yeah, it's locked in, yeah.

Air fryer. I use an air fryer, mainly
for Friday night dinner. We call it

tapper. Whatever we've got in the
fridge, we'll need a quick Friday night

dinner, chuck it in the air fryer and
you've got a good dinner there.

Looks gorgeous.

We definitely use an air fryer often.

We use it for savoury, but also every
now and again we'll see a hack pop up on

Instagram. We've done churros crumpets
once, which are really good with ice

cream. They're a bit of fun.

I think the air fryer can be quite a
versatile piece of equipment. You get

amazing ability to get something really
crispy and crunchy. With dessert, that's

always a great texture, so that's where
my mind starts to go.

Hello, Pat, how are you? I'm good, how
are you, Chef? So tell me, what are you

doing? Today I'll be making an apple
tartar tan in the air fryer.

How do you think you're going to manage
that?

I think that with the intense heat in
there, it'll get the pastry really nice

and crispy, is the plan.

It's going to have some calvados and
wattle seed in it too.

And I'm going to serve that with a
wattle seed and malt ice cream.

And you're doing an ice cream too?

Yes, that's the plan.

I've just got to get everything going
nice and quickly.

I'm quite excited to see your results.

Remember, I'm a tartar expert, yeah? I
love them.

So I will have my eyes on you.

John Christoph is very excited. He tells
me he's the king of tartar tan. So, you

know, whilst that's exciting, it's also
a little bit scary because I haven't

cooked a tartar tan in the air fryer
before.

And, you know, he's very particular
about his fresh pastries. So, yeah, a

scary.

I'm going to teach you how to go any
caramel yet. Yeah, I'm going to get it

soon, yeah. Don't you think you should
start the caramel already now? Yeah,

yeah. Next time, Ali.

I feel like today's not a big pressure
date, so...

It allows you to kind of like free flow,
have fun, and just see where your

flavor's taking you.

Aliona! How are you?

I'm very good. How are you? Very good.
Very keen to know what you're going to

do. I'm making a chocolate torte with
whiskey and miso in it.

I have vanilla black pepper ice cream.

Wow. And a little bit of macerated
raspberries for a little bit of

There is a lot going on here.

Even just in the chocolate fourth,
you've got whiskey, miso and chocolate.

Yeah. And then you go, well, I'm going
to do black pepper in the ice cream.

They're like four very heavy hitting
flavors.

Yeah, but I don't know. In my mind, it
might work.

I like the idea.

Let's go.

Thank you.

Andy is so right. These are all heavy
hitters, like really big bold flavors,

it's up to me to make sure I balance
them right.

And I'm confident.

Chocolate torte is going to go in the
air fryer as soon as possible.

And then while it's baking, I'm going to
make some raspberry coulis.

So there's a little bit of kind of like,
you know, layers of flavors.

It's like my favorite thing to do.

I feel like when I think about flavors
and I'm in the flow, I'm in my creative

energy, all the different flavors just
kind of come up in front of me. I'm

boom, and it all comes together.

It's like a fun process that just, like,
comes to me naturally, which I've

discovered throughout this journey in
the MasterChef kitchen, actually. I'm

actually putting my bets on this air
fryer. I think it's going to be really

good. I'm excited.

Whoa!

All right, Casper, I won't burn you,
mate.

You don't want to burn Ethan.

Things are heating up!

45 minutes to go!

All righty.

So far, so good.

Do you need the champagne?

Maybe. I'll let you know.

Balls aren't holding it down very well.
Whatever.

I'm actually doing all right.

My vanilla spiced ice cream is in the
freezer.

My tart's in the air fryer and it's
cooking okay.

I'm going to put another 10, then add
the frangipani.

The frangipani mix I'm making now, I
just need to make it really rapid.

I'm really pushing for time today.

Like, it's ambitious what I'm trying to
pull off.

So, I need to get this frangipani
mixture done straight away and get it in

tart.

I feel like I just need to get all these
elements together really fast, but if I

do, I can do some good things out there.

It'll happen.

Finally, my frangipani filling is done.

My tart's finished blind baking. It's
looking good.

Take my frangipani filling in my tart. I
put on my apricots and my flaked

almonds, and I whack it on the air
fryer.

It feels like this cook is going really
well.

Everything is on time. And I'm looking
at the clock. I'm thinking, this could

come together.

Hello. Hi,

Casper. How are you? I'm good, Chef.

What are you doing?

So today, I'm going to be doing black
sesame bath cheesecake in the air fryer.

That's quite something.

I know.

Wow. I'm actually quite impressed,
actually.

Hey, Bella.

Hey. What are you going to do? I am
making an apple meringue tart.

There'll be like an apple compote, an
apple caramel, and then probably a creme

diplomate or chantilly just to balance
it all out.

I think it's interesting. I'm very keen
to know how it all plays out.

Vinny. Yeah, hello.

Got you, Shane.

For air fryer dessert, what is going on?

I'm going to do like a vol -au -vin.

So I've got my wrap up, and then I'm
going to do...

Goji jang, coffee, chocolate, ganache,
and then yuzu strawberry gel.

And then I'm going to do, I think, a
peanut brittle.

You know, we just vol -a -vont this to
be delicious.

Yes, me too.

Crackers. Thank you.

Keep your eye on that huge fry. 30
minutes to go.

We're late.

Ah.

They look so good.

It's working.

Make it happen, Kevin. Come on.

This is amazing. I think they're getting
really creative with their ideas.

Pat is doing a Naples Tarte Tatin. He's
going to use malt water -stilled ice

cream with it. He's never done it in an
air fryer. I've never done it in an air

fryer, so I'm very excited.

Yeah, yeah. I like the idea. It's like,
you know, puff is just going to get, you

know, an extreme amount of puff and
caramelization.

That's what we always want to see with a
Tarte Tatin. I cannot wait.

And then Aliona is doing a chocolate
torte.

which should turn out beautiful in the
air fryer.

But the flavours is what's got me going,
what is happening to her? She's gone

with chocolate, whiskey and meath dough
in the torte and then black pepper in

the ice cream.

So I'm like, wow, okay, if you can tame
those four beasts together.

Black pepper in the ice cream. Black
pepper in the ice cream. I love that.

I feel like there's a lot of people
being inventive in what they're putting

through the air fryer and that's what
it's going to take if they want to get a

top four dish.

You can get a $5 ,000 venture.

Absolutely. We're on.

Get my pies in. The judges have, like,
an expectation of what it'll be like,

which is always scary.

So I just need to really make sure that
it's good.

I'm filling my strawberry and rhubarb
pies, and I am going to leave my pies in

until the last minute so it goes
beautiful and golden and crispy.

Please don't bust open.

Hopefully they have enough time to cook.

Oh, it's a pie.

It's a hand pie.

How you going, brother?

I think I'm doing all right. Me too.

I'm feeling good. My mindset is calm.
It's collected.

My ice cream's in the churner. It's
looking good.

And my french patty is in the air fryer.

And I think this could taste seriously
good.

I think the judges are going to be
pretty impressed.

Right.

I don't think the printing's right.

It's too liquid.

There's something clearly missing here.

It was a bit, like, wet. I don't know
what went wrong.

Wow.

That's what's wrong with it.

It's got flour.

Seeing that, I've forgotten.

Devastated. Without the flour there, it
probably won't rise, and if anything,

it'll separate, which is exactly what's
happening in the tart right now.

Oh, you idiot.

Okay, guys.

Here's a big break.

Up for grub.

Come on, 15 minutes to go! Let's go,
buddy!

That's not going to cut in time.

Oh, shit.

Out of the whole dish, I forgot a
table's been a flower.

And it's pretty rough to think that a
table's been a flower might be the thing

that stops me from getting in that top
four.

Even if it might not cook fully, I'm
going to make a new frangipani filling,

the flour in there, and just hope that
it cooks.

That's hilarious.

What's going on here?

It's got the flour like an idiot.

You forgot the flour? Yeah.

In the frangipani?

Yeah, like an idiot.

Oh, dude.

So what are you going to do?

I've remade the frangipani with flour.

Oh, Luke.

You are in a fringe of pain.

I'm dead, mate. It really hurts, mate.

Can we salvage it? Let's do it.

I'm on ice cream.

The ice cream is slowly churning.

I have my taster pan in the air fryer.

I'm hoping it'll just get a wriggle on.
I can bump the heater. I think it needs

a bit of extra help.

Tartar tan is a classic French upside
-down tart. So there is a risk because

could look amazing on top, and then when
it comes time to turn it out, it's a

disaster under there, and the apples are
all stuck in the tin.

So it's kind of like trusting your gut
and knowing exactly when to pull that

thing out.

Oh, Jeff.

Oh, when you smile like this, it's
because you are in control.

Let's get in there.

Oh, wow, look at that.

Are you not going to caramel mando a bit
too dark?

I think it's a bit deceiving when it
comes up the edges like that. It can

dark, but underneath, because there's so
much moisture with the apples, it's

actually not actually dark anything.

The idea of using a air fryer is to be
quick.

Yeah, I know, but I have been fooled
before with these things where you think

the pastry's done and it's not.

My discussion with John Krishna does
start to give me a couple of doubts when

he's questioning me being the king of
tartar pears.

I just have to convince myself that I'm
sure of this dish and I'm really

confident in what I'm going to deliver.

I got the matcha ice cream into the
churner. I got the chocolate mochi cake

the air fryer and then I've melted some
chocolate and hoping to make the multi

-dextrin sand.

Hopefully.

I'm feeling okay.

There's a couple of things that I still
need to get on the go for the chocolate

ganache tart.

I've got my raspberry gel just cooling.

Ganache I'm making in a sec. And the
tart shell is in the air fryer.

Once I'm happy with it, I'll get it
chilled so I can get it filled up.

the plan.

Got to make sure that thing cools in
time.

My chiffon has come out of the air
fryer.

Got my strawberry and rhubarb compote
and my cream.

I've got to get my garnishes done so I
have enough time at the end to make it

look really pretty.

All right.

That $5 ,000 would be amazing.

I just moved into my place. My kitchen's
very old.

I need to, you know, jazz it up a bit.
Back to pay off.

Okay, let's get this party started.

Yep, 30 seconds and we're going in.
You're going to put the first one in,

I'm going to put two in here and one in
here.

And then we're going to cross our
fingers and break.

Are you happy with how much they've
proven?

Yes, they've doubled in size up there.
Do you think so? They should pop up in

there, hopefully.

I can't wait.

Thank you so much.

One,

two.

Worst case scenario today would be that
the doughnuts come out like little

hockey pucks and they're horrible to
eat.

One, three minutes.

Obviously we deep fry donuts normally,
and that's the oil, and the oil is the

thing that gives you that beautiful,
crunchy outside shell and that donut

I think that still needs to be present.
Even though I'm using an air fryer,

there still needs to be a little bit of
oil on the outside. That is essentially

what a donut is.

Whoa.

So I've got my little brush and oil
ready. I'm going to baste them.

That is a big mama donut.

I'm going to flip them halfway. More
oil.

I definitely want to push these donuts
as far as I can to get a nice big rise

them. So I'm just going to keep adding
oil until I get it perfect out of shell

and show Jean -Christophe that I can do
donuts in an air fryer.

First round done. Three minutes to go.

Make it to your make it. Five minutes to
go.

Oh, my God.

Vinny, that looks awesome.

Very cool.

Okay.

Awesome.

Sorry. Oh, good.

Oh, crazy. No. I'll try again.

Oh, yeah. All my elements are pretty
much done.

Ice cream in the freezer.

The raspberry fully is ready. I'm going
to put some fresh raspberries as well.

Chocolate sauce almost ready.

So, yeah.

I'm taking cake out of the air fryer. It
looks perfect.

It has this beautiful crackle on top.

It's like I can feel it that it's like
cooked just exactly where it needs to

I'm very happy with my element.

I really like the flavors.

My ice cream looks great. I tried it,
and it has this beautiful vanilla

and I'm like, this is going to be so
perfect with chocolate and some whiskey.

I just went crazy with both flavors, but
I think that I've managed to balance it

all. It would be really lovely to get a
cup today and try to cook for immunity

tomorrow. Tomorrow's my birthday, so
that would be great.

All right, that'll do it.

Four minutes on the clock and I can't
wait any longer. I have to get this part

of the tent out and I'm feeling very
nervous because if this part of the tent

doesn't turn out, it could be game over.

So I get it out of the air fryer, I get
the plate on top, I turn it over, give

it a tap.

I can feel John Christoph watching me to
see if it worked.

Stay a little press and I lift it up.

All right, it looks good.

Not bad. I'm super happy with the edges
of the tarts I've turned.

Where the caramel makes the pastry, it's
like all toffee -like.

Looking at it, I'm thinking, I might
have done it.

Okay, guys, getting done.

Three minutes to go.

Oh,

wow.

Nice.

Oh, this is beautiful.

Done. I need to assemble my apple
meringue tart with spiced apple compote

apple caramel.

Look at that.

I'm really happy with the bullet on.

That's probably like the best rough puff
I've made.

Air fryer made it like puff really,
really well because it's such like hot

intense heat straight away.

I feel like I've really managed to make
the goji jang and the yuzu work really,

really well together.

That is perfect.

I'm super happy with the flavor of the
banana leaf roasted peaches.

Wow. I'm super happy with that banana
leaf ice cream.

And the spice from syrup. It's not all
good.

So, yeah, fingers crossed.

I'm pretty happy with them.

Like, if I say donut, you'd say, oh,
yeah.

They're looking like a donut from the
top. They've got this, like, donut -y

shell on them, and they're huge. Like,
they grew from this to, like, that,

is good for a donut.

Okay, I've made my...

Whiskey chocolate creme pat.

I've got my glaze. I'm just going to get
my Italian meringue ready.

So hopefully the flavours will go well.

It's a bit of an adult flavoured donut.
So I've got a little bit of the smoky

whiskey in there.

Kind of like an adult s'more. Think
about being around the campfire. We've

smoky whiskey.

Yeah, just meant to be a bit of fun.

Dessert should be fun.

How many minutes?

One minute to go!

Stupid vessel stirring.

Why am I doing this? One minute to go
and this is the fastest minute of my

entire life. Ow, very hot.

My pies are coming out of the air fryer
and if you get them onto the plate, I'm

piping the custard in. Yeah, boy. And
I'm really happy with how my pies have

turned out.

Hopefully we could be okay.

In this strong, 30 seconds to go.

Let's go.

Cannot wait any longer.

I take the french patty out of the air
fryer.

It's looking good, but I have absolutely
no idea if it's cooked or not.

I'm hoping that today is the day I've
pulled off a miracle and it's actually

cooked in the inside.

Oh my God, they look sick.

They look gorgeous.

Yeah, today went very well. Got
everything on the plate that I wanted

Really happy with the flavours and the
ice cream. It's really nice.

But John Chris is the king of cup of
pens.

So he was keeping a pretty close eye on
me.

So hopefully it delivers.

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

I just went crazy with bold flavours
that I've packed into this dessert.

Ooh. And it looks so beautiful.

Whoa. Hello.

I just really, really hope the judges
love it.

Alena, what have you made?

I've made...

A whiskey and miso chocolate torte with
black pepper ice cream and raspberry

coulis and some macerated raspberries.

Okay. Let's do it.

I've been waiting for this.

She is fudgy.

Now, the next question is, can she get
chocolate, miso, whiskey and black

to work?

I think you've smashed it.

I think you've smashed it.

I was, like, petrified because when I
came around to see what you were

you just kept adding another flavour
bomb after flavour bomb. But you've used

lovely light ham. You can definitely get
the miso richness in there along with

the chocolate. You really know your
stuff because it's delicious.

Thank you.

For me, it's the use of your pepper in
this dish that just ties everything

together and makes it really magical. It
really contrasts against the chocolate

in that cake, so it makes it feel extra
rich, extra sweet, and it's just a

perfect match.

Thank you.

And there's someone who hasn't stopped
eating it right beside me.

I don't like it, but I absolutely love
it. Yeah!

I was like, how can he not?

Honestly, this is bursting of not just
colours, but also...

the flavors and i tell you what you've
got a lot of skill to manage to turn up

something like that well done thank you
oh my god

the next dish we'd love to taste is
yours

annabelle i hope my pie lives up to the
judge's expectation because

i really want the chance to win immunity

What do we have here, Annabelle? We have
rhubarb, strawberry and pistachio hand

pies. Okay.

How'd you go?

Good. The air fryer is like perfect for
puff pastry. I'm really happy.

Yeah, your layers look amazing. It looks
like you definitely got the puff of the

rough puff.

Yep. All right. Chop, chop. Let's see
what it's like on the inside.

Look.

Did it bust?

No, it had a little eruption. It
exploded out the top.

Perfect.

Annabelle, this, this is the sign of a
good time.

It's really fun and the flavours are
great.

The rhubarb, you know, it's not too
sweet because the pistachio definitely

And just together, it's a perfect little
marriage. I think you've done a great

job. Thank you.

It's delicious.

It's very layered.

The content inside is perfect.

So you want to dig inside the middle of
the pie. This is the whole idea.

So it's a very well done job, Annabelle.
Thank you. Thank you.

I think you've created something unique.
I think you've created something that

has been executed pretty bloody well.
And something that, like, is kind of,

like, just mindlessly delicious.

Nice work. Thank you. Thanks, guys.

Thank you.

Next up, Bella.

Yeah, Bella.

Today I have made you an apple meringue
tart.

So you've got an apple compote brandy
cream diplomat.

and a cinnamon meringue.

Wow.

Bella, this is phenomenal.

You see it, and you think lemon meringue
pie, and then you eat it, and there is

no one in the world who wouldn't say
that it tastes exactly like a hot apple

pie. It's also really inventive.

So I've done gochujang chocolate au
lavant. I've done a strawberry and yuzu

in there, and then roasted peanut
brittle.

I really like the bitterness of that
chocolate with the gochujang. And then

strawberry jam, it just gives freshness.

Yeah, I actually think you've done a
really good job here. Thank you, thank

I've made a black sesame bath cheesecake
with some roasted blueberries on the

side. Your sesame seed cheesecake is
actually quite delicious.

The right nuttiness is quite earthy. I
get the tartness of the blackberry, and

I've got that caramelization on the top.
So this is wonderful.

Thank you. Thank you.

We would like to test your dish. Hot!

I'm just praying that this thing is
cooked right.

because it's an opportunity to show that
I've got a few pastry techniques up my

sleeve.

So, Pat.

Yes. What have you made?

I have made an apple tartartin and a
wattle seed and malt ice cream.

Are you confident, Pat?

I'm confident that it'll taste nice.
Yeah, I'm pretty happy with it. I had

today.

All right.

Actually, I'm going to chop this.

Okay. Because I am the tartartin expert.

Patrick, cross your fingers.

Patrick,

cross

your fingers.

Nice and crispy.

So far, before I cut it, this is what I
expect, this little dancing curve.

See that? You can't plan it.

This is natural, au naturel.

Harmonies. I'd love to eat it.

Ooh.

Whatever you're doing, Jean -Christophe,
it's making me want it more.

Look at this lovely portion.

So, Pat.

Please, mon ami.

Vas -y.

Vas -y.

Eat slowly, eat slowly.

Carry on.

Up.

Carry on.

Slowly.

Satisfied? Me or him?

Okay, you can go back there. Okay.

In fact, you can come back there.

Pat. Crème pâte, you are doing wonders.

You are absolutely right.

Fantasticly executed.

The crunch, the color, the apples are
dissolved, are cooked.

It's just amazing.

The mac and onion are just perfect. That
ice cream.

Once again, crème pâte, well done. Thank
you.

Utter perfection.

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

I love that you used the wattle seed in
your ice cream. It's a ta -ta -ta, but

it's got that beautiful Australian touch
to it as well. This is a phenomenal

dessert.

Thank you.

Ha! I freaking love this. Like, I love
it.

I'm still trying to work out whether
it's better than the version that you

put in the oven, and I'm thinking yes. I
think yes. I think yes because of the

edges. You've been able to get this,
like... burnish toffee around the edges

the pastry.

I don't know if you've started a trend,
but I hope you have, because everyone

needs to experience this.

Thank you, guys.

Yeah, buddy!

Very, very good.

Okay.

Next one, Hannah.

Walking up to the judges with my three
gigantic donuts, I'm feeling pretty

with what I'm putting forward today.

Whoa.

They did doubt me, thinking that donuts
don't cook in an air fryer, so let them

taste one and tell me what they think.

Well, they look very good.

What have you made?

I have made after dark donut with a
whiskey and chocolate creme pat, a dark

chocolate glaze and Italian meringue.

Okay, I'm going to slice through it.

Ooh. Oh.

Oh, they smell lovely.

Oh, good.

They smell doughnut.

Yeah. They smell doughnut.

That's a good thing.

I feel dark.

I think I'm tipsy.

My wife is going to go bonkers.

That creme patty is delicious with that
chocolate and the whiskey.

You've done an amazing job.

Hannah, this is X -rated stuff.

Particularly for a dessert. It's really
tasty.

Booziness aside, the donut itself is
amazing.

Brushing it in oil was a really clever
move, particularly using the fry

on the air fryer because it does have
that crisp edge and that moisture in

very outer layer. And then the inside,
it's fun.

Hannah, I gave you Buckley, to be
honest.

I thought there was going to be a
version that was either going to be

dense or flat as a pancake.

And you have actually nailed the
consistency of that donut.

It might just be the rewards later on.
We'll have to find out. Hold on.

I don't know.

I made him a thick -ass chiffon sponge.

Okay, Petra, it's got beautiful flavour,
the rhubarb, but just left a bit

wanting for me with the texture of the
cake.

Thank you so much, guys.

Grace!

I've done banana leaf roasted peaches
with a banana leaf ice cream, a

And rum crumb and a spiced rum syrup. I
love that you've thought about wrapping

it in banana leaves and air frying it.
But then when you have it with the

crumb and your rum syrup, it kind of all
disappears. So just need to work on,

you know, that seesaw and flavour a
little bit.

Emily! I have made a chocolate mochi
cake with a matcha ice cream and

some white chocolate sand.

Emily, this mochi pudding, I don't think
it was the right exercise to use an air

fryer for that. But I absolutely love
the matcha ice cream, so thank you.

you so much, guys.

Aaron!

I made a whiskey and chocolate ganache
tart with raspberry and chili gel and

just some whipped cream.

Aaron, look at that.

I don't mind how whippy forward it is,
but it's far too stiff.

Okay. Too much chocolate, not enough
cream.

Yeah, no worries. Thank you.

Okay, next.

Luc.

This dish has some really nice flavor,
but I just made such a simple mistake.

So I'm just hoping that my French panini
tart is cooked all the way through.

Luc, Luc, Luc.

What do we have here?

It's a French panini tart.

French pan, Luc, Luc.

Oh, la, la.

When I used to work in a pastry many
years ago, in my lovely time, they used

look very similar on the window of the
pastry.

The question is, is it cooked inside?

It hasn't got there, mate.

Still a bit under.

Yeah.

See that through there? Yeah. It just
hasn't set.

Yeah, well under.

Oh, worship.

It upsets me because the flavours are
both.

Pairing the apricots with those warm
spices in the ice cream and then the

perfect pastry, this has got top dish
written all over it.

Just that fundamental error of not
putting the flour in, which you will

again. Like, right?

You will never do that ever again with
any cake that you make in history.

I don't think there's anything to say,
sadly.

What is interesting is your pastry is
very tasty.

With the right amount of flax almonds.

which is very important too.

And your apricots are just perfect.

And you could have been one of the top
dishes.

Anyway, thank you.

Now, we're on the

hunt for four standout dishes to earn a
spot in tomorrow's Immunity Showdown.

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

That was some serious cooking out there
today.

But top four dishes really smashed it
out of the park.

Aljona.

Pat.

You're in the top four.

All cooking for immunity tomorrow.

Now, the person who's about to hit up
their local Harvey Norman for

$5 ,000 worth of appliances is you.

My mind's racing. What can I get?

I want outdoor cooking. I want indoor
cooking. I want all the cooking

you can get answered.

Congratulations to the four of you who
are cooking tomorrow to the immunity

challenge. And everyone else will be
cheering on from the country.

Good night, everyone.

Tomorrow night,

to win this immunity pin.

There's one person who stands in their
way.

Jess Lemon!

She's not here to help us judge.

She's here to cook.

Against you!

Can they beat the chef?

Jess Lemon going like the clappers.
She's doing 50 million things at once.

To win the pen.

I am going for gold today.

If I'm going to beat Jeff, I need to
have some sort of wow factor today, and

this could be it.