All language subtitles for MasterChef Australia - S18E33_Eng

Oh!
Oh. What is that?

(CONTESTANTS EXCLAIM)

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 straightaway I'm thinking,

"Yeah, I think
I know what this is."

Oh, my God.

Oh, my God,
this is the best day ever!

JACKIE: 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 found
our ice-cream shop.

This might look like all your
ice-cream dreams come true.

But, today, it could be
a nightmare.

Welcome to your very first
MasterChef taste test.

MasterChef taste tests
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 taste test.

So if you guess a flavour wrong,

you'll be cooking in round two.

(EMILY EXHALES)

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

Thank you.

Bet you're glad you're
missing out on this one.

PETRO: Yeah. I've always 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 gonna 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 test 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 freeze

and guess incorrectly...

..will be out of the game
and cooking in round two.

CASPER: 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 order, shall we?

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

CONTESTANTS: Yeah!
What?

CONTESTANTS: (LOUDER) Yes!

Emily, you first.
Hello!

Don't look. Look in my eyes.

I'm not really sure
how confident I am

with a taste test...

Three.
I got one.

..with all these people
with amazing palates.

Eight.
It's going to be a battle.

OK. 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.

There you go.
Thank you.

My ice-cream is
a really pale yellow colour,

and, to be honest, it doesn't
really smell like anything.

But it has this bright, acidic,
really sweet flavour.

Yum.
Oh, she likes it.

Lemon.
Straight up.

Mm-hm.

That answer...

..is correct. Well done.

JEAN-CHRISTOPHE: Well done.

Good start.
It'd be so embarrassing

to get it wrong first.

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

Casper, 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.
Really?

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

What is it?
Coffee.

He hates it.
He hates coffee.

I hate coffee.

That answer is correct.

Your turn, Emily.

Oh, damn.
I'm not ready for brain freeze.

Mint.

Mint is correct.

OK, Bella, it's your turn.

I look at this
orange ice-cream,

and my first thought
is orange.

But it's actually
a huge surprise

because I'm
tasting a vegetable.

It's definitely carrot.

Correct!

Annabel, are you ready?
Born ready.

One of my favourites.

Raspberry.

Raspberry is...

..correct. Well done.

Vinnie, you're next.

Go, Vinnie!
Go, Vinnie!

This taste test being done
with ice-creams

adds a whole new level
of difficulty.

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.

OK, Vinnie,
what's your answer?

Vanilla.

Vanilla is...

..correct.

Nice.
Thank you.

I don't think I'd be able
to live down

getting vanilla wrong.

It's like the most basic flavour
that everyone knows.

Let's go, Aaron.

AARON: Mm.
Glad you like it.

What do you think it is?
Dark chocolate.

Correct.

JEAN-CHRISTOPHE: Next, Luke!

Yeah.

Banana.

Correct.

You ready, Hannah?

I know what that is. Strawberry.

Not my favourite, but correct.

Jackie, you're next.
(JACKIE CHUCKLES)

You know it?

It's coconut.

Correct.
Yeah!

CALLUM: 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.

Go, Gracie!

Noting how this challenge
has come across historically

with weird flavours...

What's your answer, Grace?

Basil.

Basil is...

..correct!

..I'm definitely expecting
some of those today.

Casper.

Thank you.

And this is really, like,
vibrant yellow colour.

So straightaway I'm thinking
like a tropical fruit

like a mango or something.

Ho!

You look 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 familiar with.

Please, I need an answer.

Jackfruit?

Jackfruit...

..I'm afraid it's incorrect.

The correct answer is...

..saffron.

Oh!
Saffron!

That is so hard.

Unfortunately, Casper,
you are going to round two.

Thank you. Good luck.

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.

ANDY: OK, Emily.

Is it cinnamon?

Correct.
Thank God!

ANNABEL: 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 wacky.

Alright, Annabel, 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 at 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 you're up here.

Mm. Oh, God.
And then you start spiralling.

Annabel,
I'm gonna need an answer.

Mango?

Annabel, mango is...

..incorrect.

The correct answer is orange.

Oh, ho-ho-ho!
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, Annabel,
you're into round two.

Good luck.

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, Vinnie.

So, I'm feeling nervous.
There's a lot of pressure,

especially when all eyes
are 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.

Um...

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

Vinnie, what is your answer?

Vinnie, 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.

Vinnie, onion is...

..correct.

It is such a relief to be safe.

So bad!

But I don't think my breath
is ever going to recover

from that ice-cream,
to be honest.

It is bad.

Good to go, Aaron?

Annabel and Casper are
in round two now

and that's already
a strong line-up.

There you go, sir.
Thank you, sir.

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 finger on it.

I'm really trying to, like,
get it through every tastebud,

trying to spread it through
my mouth and really taste it.

You got an answer?

Parsnip.

Aaron, parsnip is...

..incorrect.
No!

Correct answer...

..cauliflower.
CONTESTANTS: Oh!

Oh, that's tough.

These are getting harder.

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

Thanks, mate.
No worries.

I'm not great at desserts.

And to find myself in a position

where I'm one of four
in a dessert elimination,

not a nice feeling right now.

Luke, you're up again.

It's very spicy.

Chilli.
Chilli is...

..correct.
Yes!

I'm really feeling the pressure.

Hannah, you're up.

There's one place left.

I'm gonna go with tomato.

Tomato is...

..correct.

And I definitely don't want to
be in that boat

at fourth position.

Ooh! 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 rockmelon.

It could just so subtly be
either.

I don't know if I'm just
overcomplicating it,

and now I'm just overthinking
all of it.

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

Is it rockmelon?

Jackie, rockmelon is...

..incorrect.

I'm so sorry.

Oh, my God!

Correct answer is...

..watermelon.

That's what I thought.

I think my instinct
and my gut was telling me

it would be watermelon,

and I'm 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 Sweet Week,

so hopefully I can save myself
from elimination today.

Unfortunately, Jackie,
Aaron, Annabel, 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

under-bench 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.

(ALL SHOUT ENCOURAGEMENT)

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 well,
it just tastes beautiful.

Go, Jackie!

Wah! Four fantastic contestants.

ANDY: I think it's safe to say
that on their day,

any one of these four

could 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 four today.

POH: Yeah.

It's going to be
very interesting to see

where they go with this.

SOFIA: There'll be a couple
out there, I think,

who will try and do

some interesting flavour
combinations.

There are 48 different
flavours

which is a mix
between vegetables...

..spices, fruits.

It'll be interesting to see
which one

is 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 lean more into
the savoury side.

So, today, I'm gonna make
a savoury dessert.

How are you, Aaron?
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'll 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
Sweet Week!

I know, I know, but I want to
bring in flavours

that 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 through this tasting,

did it give you
some inspiration?

Yeah. Flicked the switch
in my brain

that you can turn
any of those ingredients

into something sweet.

And I'm playing to my strengths

where I'm using savoury
ingredients.

Hopefully, I can just bring it
all together

with a dessert style.
Wow. It's very exciting.

Thank you, Chef,
I appreciate it.

Also a big risk.
Yes. 100%.

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 cooks 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 you bring something
that you're proud of.

GRACE: Are you having fun,
Annabel?

Uh, I feel a little bit shaky
inside, to be honest.

Yeah, try and just push it out.

I'm trying really hard
just 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 save 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 mistakes.

Ultimately, the outcome
can affect someone's life.

I think my career and
the high-stress nature of it

has definitely given me
a bit 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 chocolate 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.

You've 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.

It's all really warm
and autumnal.

Typically, I want
a very warming flavour

to go with
this brown butter financier.

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

I'm really confident
with the flavours

that I'm putting together

so I just need to nail it.

Keep the momentum going.
45 minutes to go!

(CHEERING AND APPLAUSE)

In my taste test,

I got the saffron ice-cream
and got it wrong.

The saffron,
I had no idea, yeah.

It just tasted a bit bitter
and I didn't really love it.

Kicking myself
that I didn't recognise 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 undid with saffron.
I did!

Am I the saffron snake?
Yeah, it was a...

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 going there?

I'm going for it, yeah.

I thought you would never look
at saffron...

Yeah.
..for the next 12 months.

And here we are in round two

and you are going there
with saffron.

I was wondering if someone
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?

OK, I think I don't like,
like, the...

But I like what it does
to a dish.

So, like, I can appreciate
that sort of bitter,

like, little note that it's got.
Hum? Yeah.

So, I think
that'll go really nicely

with my carrot
and my orange today.

It's... It's probably risky.

Yeah.

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

It's stressing me out
a little bit.

Poh and Andy are
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.

GRACE: Are you doing
little mini ones, Casper?

Yeah.
Cute!

Fresh orange segments

and a orange
and vanilla bean oil.

Looking good, Casp!

I've done, historically,
pretty good ice-creams here

but dialling in
that saffron 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 eggwhites in it,
it's just gelatine.

The idea for this is
throwing it in the canister.

I'll pipe it in front
of the judges at the front

and it should come out

as almost like a really loose,
unset marshmallow.

Alright!
Yeah, Jackie!

For my brown butter financier

with an orange
and cinnamon ice-cream...

My ice-cream is 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 flavour

with this cake so I want
to add some 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've got to get these cakes
in right now.

I'm definitely cutting it fine

so, to hedge my bets,
I'm going to put these cakes

in three different size
cake moulds...

Not too much batter, Jackie.

..and see which ones cook
in time.

Oh, my God!

Use your time wisely.
30 minutes to go!

(CHEERING AND APPLAUSE)
ANDY: Come on, everybody!

Let's go!

There's a lot of excitement
in the room, a lot of focus.

What have we got?
OK, 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 you
a carrot and saffron ice-cream."

Yeah.
So, you think it's...?

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 Annabel?
How's she going?

She's playing to her strengths.

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.

Yeah.

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 granita.

I'm so not sure about
the mint granita

with a buttery...

It's all these roasty, warm,
wintry flavours,

and then, like, a mint granita?

It worries me.
Aaron is making...

..a salad.

A salad?

Basil ice-cream,
tomato granita,

olive oil, hazelnut crumb
and basil oil.

Oh!

He's got to get that so right.

Playing with the sweetness
of that is

going to be so difficult...
Yeah.

..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, there's just 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 flavour
in the crumb

to bring a bit of fragrance,

a bit of pepperiness
and earthiness.

I've got crumb in the oven

and now I've got to work on
my basil oil.

It will be poured over
the ice-cream.

So, basil oil
for the perfume...

..just to reinforce
the basil flavour,

but also the olive oil
in the dish.

Always a risk
doing a savoury sweet

because it could just taste
like a savoury, 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 anglaise is chilling.
Go, Annabel!

My granita is in
the blast freezer freezing.

And now I need to get on
to my chocolate mousse.

The secret to
a perfect mousse -

you want enough chocolate
in it

so it's super 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 channelling 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!
(CHEERING AND APPLAUSE)

ANDY: 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 is done.

GRACE: 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!

(CHEERING AND APPLAUSE)

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 it's the basil flavour
that comes through.

There's a little bit
of saltiness

and a hint of pepperiness
in there.

HANNAH: Oh, that looks
beautiful, Aaron.

Get it in the freezer!

The texture is beautiful.
It's looking good.

Oh, yes!

My tomato granita is nice
and fresh and zingy and bright.

You know, the tuile, that's got
that deep caramelisation

that I wanted.

GRACE: 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
that the judges like the dish

as much as me.

PAT: 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 odds -
one in four -

I really don't like.

Maybe there was a little bit
of stubbornness there

in me using it,

but it might actually cost me
my place

in the competition now.

Fight hard, guys!
Two minutes to go!

(CHEERING AND APPLAUSE)

Come on!

I can't wait any longer.

I get the cakes out.

Oh, OK.

I don't know
if the cake is cooked through,

but I just need to get
this cake on the plate.

Come on, Jackie!
Come on, Jackie!

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

ANNABEL: I'm so happy

with the flavours
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!

Wow! Yes!

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 cleanser, 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!

30 seconds 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

out of the mould

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

Deep breath, Jackie.
Come on, Jackie, come on!

Great job, Jackie.
Don't drop it!

Slide it on.

Yes!
Yes, Jackie, yes!

ANDY: Let's go, Gantry!
Sing it with me...

Ten!
ALL: Nine!

Eight!

Seven! Six!

Five!
Dish! Dish!

Four! Three! Two!

One!
That's it, everybody!

(CHEERING AND APPLAUSE)

That was so crazy!

Oh!
(CHUCKLES)

ANNABEL: 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 worried about the fact

that maybe my dish is
too simple,

and it's made me really nervous
and worried

that I might go home.

Annabel, what's the dish?

A miso and brown butter
ice-cream,

a chocolate mousse

and then a passionfruit
and chilli granita

and a brown butter crumb.

(CHUCKLES)

Thanks, Annabel. We'll taste.
Thank you. Thanks, guys.

Thank you, Annabel. 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 passionfruit
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 notes.

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

I think
what Annabel has done here

is just executed technique
and flavour

with such precision.

So, you've got that beautiful,
rich chocolatey mousse

at the bottom,

but then, because of the
passionfruit and chilli 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 perfect quad
in a glass.

Jean-Christophe is still
eating.

Ah, it's delicious!
(LAUGHS)

It's a cracking little dish.

It's just lovely.
I love everything.

I loved the crumb,
the ice-cream,

the salt was perfect
with the miso.

The crumb is actually superb.

I absolutely love that girl.

I think she's great

and I would love
to employ her...

(LAUGHTER)
..that's for sure.

JACKIE: I'm really happy
with what I've put up,

but it's a black-apron day
and...

Hello.
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.
Thank you.

SOFIA: Thanks.

Should we carve it up?
Yeah.

Ohh.

Oh-lo-lo.

Ohh.

Oh-lo-lo-lo-lo.

It's not cooked.
It's not cooked.

That's raw batter.

That's raw batter. Yeah.

(DRAWS BREATH)

Well, that's
definitely not cooked.

Mmm.

It's not cooked.

The financier is not cooked
and that is very sad.

Financiers 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.
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 financier is raw.

So, big problem there.

Ice-cream is nice, you know,

there's some nice orange notes
in there.

But the mint granita is
such a 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.

They were sitting proud
on top of that financier.

The ice-cream had great texture,

that cinnamon warming flavour
was delicious.

But the two flaws being
the undercooked cake

and the addition
of that mint granita

it could possibly send
Jackie home.

Casper!
Judges.

Casper.
Hi, Casper.

So, I've made
a saffron and carrot ice-cream,

a orange meringue marshmallow
and 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, Casper.
Thanks.

Thank you so much.
Thanks, Casper.

Thank you.

I've got a feeling tonight,
whatever happens,

he's going to have saffron
in his dreams.

(CHUCKLES)

Um, 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.

Mm.

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 that he 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 to 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...
You're gonna...

..I love it.
Oh, OK.

I think it's great.

It might not
be strong flavours,

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 colour,

that beautiful yellow.

I mean, saffron.

I think he's a very smart chap.

I really hope
that will save him.

It's nerve-racking

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 home today.

Hey, 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 taste your dish now.

Thank you.

Tomato salad flavours
in a dessert by Aaron

is about as risky as it gets.

Yeah.

He has crushed it.

I think that's his best
plate of food yet, you know?

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.

Yeah.
It tastes like tomato juice.

And, like, dare I say it,

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

Mmm.

And really surprisingly for me,

the thing that kind
of grounds it and reminds 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... 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. It's elegant,
it's sophisticated,

it's delicious, it's simple,

but every single element

is incredibly harmonious
as well.

A savoury dish as a dessert.

It takes a lot of guts,

and especially on a day
like today.

And he's nailed it.

I mean, I just... (LAUGHS)

It's quite incredible actually.

I'm so happy for him
because I feel

like something's just clicked
in his head about dessert.

You don't have
to be afraid of it.

I love that basil ice-cream.

And the way he's been really
restrained with the sugar

is so refreshing.

We kicked today off
with the infamous taste test,

which resulted
in the four of 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.

Annabel...

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 dish yet.

Well done. You're also safe.

(CHEERING AND APPLAUSE)

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 flavour
and in texture.

There was one dish
who had mistakes

that we could not look past.

And it was your dish...

..Jackie.

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

Yeah.

Jackie, have you enjoyed
your time here?

Oh, I've absolutely loved it.

I...

Yeah, I think Petro said it
the other day.

This is literally, like,
the best thing I've ever done.

And being around these people
is just so inspiring.

And when I saw the line-up,

I was like,
"I don't have a chance."

These guys are...
(LAUGHS, SNIFFS) ..amazing.

And I just feel very lucky,
very grateful.

So...

..yeah, thank you all
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.

(APPLAUSE)

(WHOOPING)

Yeah, I'm 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 highlights reel
is definitely playing

in my head,
and it's been such a good time.

Give it up for Jackie,
everybody!

(CHEERING AND APPLAUSE)

I'll miss you guys so much.

I really want to dive head first

into food and into baking,

and I want to make sure

that I don't waste
this opportunity.

ANNOUNCER: Tomorrow night...

Voila!

(CHEERING AND APPLAUSE)

..an air fryer challenge

puts the icing on the cake
for Sweet Week.

The top dish is scoring
a $5,000 voucher

from Harvey Norman.

ANDY: Let's go! We're on now.

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.

Whoa!

..the competition is red-hot.

We're going for it.

We're gonna go all out.

JEAN-CHRISTOPHE: I absolutely
love it.

ANDY: Yes!

I freaking love this.

SOFIA: This is phenomenal.

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