All language subtitles for MasterChef Australia - S18E34_eng

Go get 'em, tigers!

(INDISTINCT CHATTER)

(CHEERING AND APPLAUSE)

Right, everybody, let's go!

Welcome back.
Poh looks so different today.

They probably think Poh's going
to come out of the box.

(LAUGHS)

ALYONA: Is that Poh in there?

Hello, cooks.
CONTESTANTS: Hello.

How are we?
Good.

Unfortunately,
Poh can't join us today.

EMILY: Oh, damn.

But Sweet Week is in full swing,

and we've already seen you
push yourselves

to some exciting
and creative places.

And that creativity,

it is what we want you
to harness for today's...

..invention test.

(CONTESTANTS EXCLAIM)

I'm really excited
for invention test.

I don't think I've had
that much luck

with my last couple
of invention tests,

but I'm excited for this one.

Very nice.
It is.

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!

It's an air fryer!
(CHEERING)

(LAUGHTER)

Air fryer!
Love an air fryer.

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...

Ooh.
OK.

..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.

(EXCLAIMING)

ANDY: Hello.
JEAN-CHRISTOPHE: Yes.

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

Oh.

The dish of the day
will win...

..a ¤5,000 voucher to kit up
their dream kitchen,

thanks to Harvey Norman.

ANDY: Let's go!

(CHEERING AND APPLAUSE)

OK. OK.

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 ovens

under your bench are off limits.

PETRO: Ooh.

Ooh.

And your time starts...

..now!

Come on! Allez, allez!

Get out of here.

PETRO: Today's gonna be fun.

GRACE: Yeah, baby. Let's go.

It's a wide-open 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 desserts.

Whereabouts is the rhubarb?

So I'm thinking about
what I can do.

Can't find the pectin.

I know I want to make
something that's big and bold

and looks like it hasn't
been made in an air fryer.

And Poh quite often talks
about chiffon cakes.

And I'm thinking, "Ooh,
a chiffon cake could be good,

"and I can make, like,
a nice big one."

And I think it'd be quite epic.

Oh, my God.

GRACE: Wow, that happened
so quickly, Vinnie.

What?
The nuts.

Yeah, I know, right?

It's the air fryer.
That's awesome.

I'm excited
about this challenge.

I am doing
banana-leaf-roasted peaches

with a rum-ginger spiced crumb

and a banana leaf ice-cream.

AARON: 120 divided by two...

What I'm trying to do is make

a perfect chocolate ganache tart
with whisky.

EMILY: I'm sweating.

I have never used
an air fryer in my life,

apart from making,
uh...potato gems.

Um, 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
Harvey Norman voucher.

GRACE: Oh, that's not going
in the freezer.

The other thing is.

ANDY: This is gonna 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.

SOFIA: There's a lot
they could do,

but if they can control
that heat properly,

they could get anything,
from beautiful golden pastry...

Yep.
..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 hand pie.

Like a...?
Pie in the hand.

Ooh!
I know that's gonna be good.

I know you're going to get
great results

in that small little chamber.

Yeah. 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. Plenty to play for.

Yeah, they'll be pushing.
Plenty to play for.

LUKE: How good is this?
The lads 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 white apron day,

so the strategy is
we're going for it.

We're gonna go all out.

Hey, Luke.
Andy.

How are we?
Good, mate. How are you?

Friends with the air fryer?
Yeah, big time.

Nice. What are you gonna do?
I'm gonna do something

that, like, I've been wanting
to whip out,

but I can't really whip out
in a normal oven

because it just takes
so long to cook.

Right.
Frangipane tart.

OK.

I find that, at home, this guy
blasts heat from the top,

like, middle out,

so I'm hoping
that'll cook it beautifully.

Nice. It makes sense.

Anything else going
with the frangipane?

I'm gonna do, like, a vanilla
kind of spiced ice-cream.

Right. I think you're gonna have
to push really hard

because you've got to make
your tart base,

you've got to chill
your tart base,

you've got to blind-bake
your tart base,

then you've got to make
your frangipane, put it...

There's a bit going on.
Yeah. There is a bit going on.

I'm definitely hoping to push
really hard and get it done.

Yeah, go hard.
Thanks, brother.

Andy's right - this frangipane
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

capitalise on my keenness
and put something good up.

60 minutes to go. Come on!

Let's fry it!

Behind.

HANNAH: My palate gets so
screwed up with chocolate.

BELLA: Nice big pinch of salt.

My fingers are getting sore.

I really want to put a dish up

that's going to stand out
from all of the others.

I really want to make top ten,
please.

It's, like, two people away.
It's, like, just within reach.

So, any chance to win immunity
at this point in the competition

would be, like, almost
a guarantee to my goal.

Hey, Annabel.
Hi, Sofia.

What are you making
with the air fryer?

I'm going to be trying to do,
like, my take

on, like, hand pies.

I'm gonna do rhubarb
and strawberry,

and then I'm gonna pipe some
pistachio custard in at the end.

So, it's a fruit
and custard pie.

Yeah, basically.
Amazing.

We were actually saying before
that we were hoping

someone would make a pie.

Oh, yeah? Oh.

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.

Sofia has just raised
the stakes of this cook.

Oh, man.

The judges said this is the dish
that they were looking for.

And I was like, "Oh, my God."

Um... Oh, God.

I need to impress them,

so I need to do everything I can
to make sure

that you get this beautiful,

crispy fried pastry outside,

and then, like, yummy, gooey,
fruity 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.

(LAUGHS)

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 the 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 oven.

So, the first thing that comes
to mind for me is 'donut'.

Like, it's a little bit
concerning

that I have to use
an air fryer today,

but, like, everyone raves
about them,

so they've got to be good.

Hopefully, I can just harness
the 'little hotbox' energy

that it contains
and use it for good, not evil.

Let's see how this goes, hey?

Hannah.
Hello, Chef.

Salut. How are you?
Yeah, I'm good, thanks.

So, tell me,
what are you making?

I'm going to make
donuts today.

Donuts?
Donuts.

Ooh, yeah.
Why not?

So, I'm doing a chocolate
and whisky creme pat,

a smoky chocolate ganache

and an Italian meringue.

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

Yeah, it's like an adult
s'mores donut.

So, it's a batter.
Yeah.

So, I've made a dough,
and it's, um...

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.

And 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 will assume
that an air fryer is fantastic

to substitute
a conventional oven.

So, the crispiness, the...
Yes, it's true.

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

All the best, Hannah.
Thank you, Chef.

JC's visit has made me think,

"Oh, have I made
the wrong choice?"

It is 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.

GRACE: Let's go!

Ooh!

VINNIE: It smells yummy.
Oh, wow.

Don't watch.

You weren't meant to see
that little bit. (LAUGHS)

Look away. (LAUGHS)

There's always so much pressure
when the judges

are coming up and going,
"Oh, can you really do that?"

Oh, my goodness.

But it's an invention test
with an air fryer.

And when there's top four dishes
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.

It's fun to play.

PAT: Now, is this locked in?
Yeah.

Air fryer, I use an air fryer,

mainly for Friday-night dinners.

We call it fridge tapas -

whatever we've got
in the fridge,

we 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-creams,

but they're a bit of fun.

I think the air fryer can be
quite a versatile

piece of equipment.

You get this amazing ability
to get something

really crispy and crunchy.

With desserts,
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
tarte Tatin 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 wattleseed in it too.

And then I'm going to serve that

with a wattleseed
and malt ice-cream.

Are you 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 tarte Tatin
expert, yeah?

I love them.
So, I will have my eyes on you.

Jean-Christophe is very excited.

He tells me
he's the king of tarte Tatin,

so, you know,
whilst that's exciting,

it's also a little bit scary

because I haven't cooked
a tarte Tatin

in the air fryer before.

And, you know,
he's very particular

about his French pastries.

So, yeah, a bit scary.

I notice you haven't got
any caramel yet.

Yeah, I'm gonna get it made
soon, yeah.

Don't you think you should
start the caramel already, now?

Yeah, yeah.
Next...next on my list.

ALYONA: I feel like today
is not a big pressure day,

so it allows you to kind of,
like, free flow,

have fun, and just see

where your flavours take you.

Alyona, how are we?
Hi, Andy. 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 whisky and miso in it.

I have vanilla-black pepper
ice-cream.

Wow.

And a little bit of macerated
raspberries

for a little bit of freshness.

There is a lot going on here.

Even just
in the chocolate torte,

you've got whisky,
miso and chocolate.

Yeah.
And then you go,

"Well, I'm gonna do black pepper
in the ice-cream."

They're, like, four
very heavy hitting flavours.

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 flavours,

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

And I'm confident.

Chocolate torte is gonna go
in the air fryer...

(CHUCKLES)
..as soon as possible.

And then, while it's baking,

I'm gonna make some
raspberry coulis.

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

layers of flavours again,
like, my favourite thing to do.

I feel like,
when I think about flavours,

and I'm in the flow,
I'm in my creative energy,

all these different flavours

just kind of come up
in front of me.

I'm like, 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.

CASPER: Whoa!

It's alright, Casper,
I won't burn you, mate.

You know I burn easily.

(CHUCKLES)

Things are heating up.
45 minutes to go!

PETRO: All righty.

So far, so good.

Did you need the Chambord?
Um, maybe, I'll let you know.

HANNAH: Ooh!

LUKE: The balls aren't holding
it down very well.

Whatever.

I'm actually going alright.

My vanilla spiced ice-cream
is in the freezer, chilling.

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

I'm gonna cook it
for, like, another ten,

then add the frangipane.

My frangipane 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 frangipane mixture

done straightaway
and get it in that tart.

I feel like I just need
to get all these elements

together really fast,
but if I do,

I could put a seriously
good dish out there.

It'll happen.

Finally, my frangipane
filling is done.

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

Chuck my frangipane filling
in my tart.

I put on my apricots
and my flaked almonds,

and I whack it in the air fryer.

It feels like this cook
is going really well.

Everything is on time,
and I'm looking at the clock

and thinking,
"This could come together."

CASPER: Hannah,
look at this spoon.

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

What are you doing?
So, today, I'm going to be doing

a black sesame Basque cheesecake
in the air fryer.

That's...that's quite something.
I know.

Wow. I'm actually
quite impressed, actually.

Hey, Bella.
Hey.

What are you gonna do?

I am making
an apple meringue tart.

There'll be, like, an apple
compote, an apple caramel,

and then probably
a creme diplomate...

Right.
..or Chantilly,

just to balance it all out.

I think it's interesting.

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

Vinnie?
Sofia, hello.

Gochujang?
(LAUGHS) Yes.

For air fryer dessert?

What is going on?

Um, I'm gonna do, like,
a vol-au-vent.

So, I've got my rough puff,

and then I'm gonna do

gochujang-coffee-chocolate
ganache,

and then yuzu-strawberry gel.

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

You know, we just 'vol-au-vent'
this to be delicious.

(LAUGHS) Yes. Me, too.

Good luck, Vinnie.
Thank you.

Keep your eye
on that huge prize.

30 minutes to go!

(APPLAUSE)

BELLA: Ah!

GRACE: They look so cute!

It's working.

AARON: Come on.

This is amazing.

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

JEAN-CHRISTOPHE: Pat is doing
an apple tarte Tatin.

He's going to use

malt-wattleseed ice-cream
with it.

He's never done it
in an air fryer.

I've never done it an air fryer,

so I'm very excited.
Yeah, yeah. I like the idea.

I feel like, you know,
that puff is just gonna get,

you know, an extreme amount
of puff and caramelisation.

That's what we always want
to see...

Yep.
..with a tarte Tatin.

I cannot wait.

And then, Alyona 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,
whisky and miso in the torte.

Uh-huh?

And then black pepper
in the ice-cream.

So, I'm like, "Wow. OK."

If you can tame
those four beasts together...

Black pepper in the ice-cream?
Black pepper in the ice-cream.

I love that.
Yeah.

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 and get a ¤5,000 voucher.

Absolutely.
We're on.

ANNABEL: Need to get my pies in,
ASAP.

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.

LUKE: How are you going,
brother?

AARON: I think
I'm doing alright.

Me too.

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

My ice-cream is in the churner,
it's looking good,

and my frangipane
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 frangipane'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.

Forgot the flour.

That's what's wrong with it.

I forgot the flour.

Seeing that I've forgotten
the flour, I'm devastated.

That's so...

Without the flour there,
it probably won't rise.

And if anything,
it'll...it'll separate,

which is exactly
what's happening

in the tart right now.

Oh, Luke, you idiot!

OK, guys,

it's a big prize up for grabs.

Come on, 15 minutes to go!
(APPLAUSE)

ANDY: Let's go, everybody!
Allez!

LUKE: That's not gonna cook
in time.

Oh, shucks.

Out of the whole dish,
I forgot a tablespoon of flour,

and it's pretty rough to think

that a tablespoon of flour
might be the thing that stops me

from getting in that top four.

Even if it might not cook fully,

I'm gonna make
a new frangipane filling,

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

That's hilarious.
What's going on here?

Forgot the flour,
like an idiot.

You forgot the flour?

Yeah.
In the frangipane.

Yeah, what an idiot.
Oh, dude!

So, what are you gonna do?

I've remade the frangipane
with flour.

Oh-ho, Luke.

You are in frangi-pain.

I am indeed, mate.
Really hurts, mate.

Can we salvage it? Let's see.

PAT: Come on, ice-cream.

The ice-cream
is slowly churning.

I have my tarte Tatin
in the air fryer.

I'm hoping it'll just get
a wriggle on.

I can bump the heat up
if I think it needs

a bit of extra help.

Tarte Tatin is a classic
French upside-down tart.

So, there is a risk

because it 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.

Hello, Chef.

Oh, when you smile like this...
Yes.

..it's because
you are in control.

It's getting there.
Oh, wow. Look at that.

Are you not worried the caramel
might go a bit too dark?

I think it's a bit deceiving.

When it comes up the edges
like that - it can look dark,

but underneath, because there's
so much moisture

with the apples, it's...
Yeah?

..it's actually not
actually as dark as you think.

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

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

where you think the pastry
is done, and it's not.

My discussion with
Jean-Christophe does start

to give me a couple of doubts
when he's questioning me,

being the king of tartes Tatin.

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.

EMILY: I got the matcha
ice-cream into the churner.

I've got the chocolate
mochi cake in the air fryer,

and then I've melted
some chocolate

and hoping to make
the maltodextrin sand.

Hopefully.

AARON: I'm feeling OK.

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,

the ganache I'll make in a sec,

and the tart shell
is in the air fryer.

Ooh! Hot.

Once I'm happy with it,

I'll get it chilled
so I can get it filled up.

That's the plan.

PETRO: I've got to make sure
that thing cools in time.

My chiffon has come out
of the air fryer.

I've 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.

Alright.

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 the chaos.

HANNAH: OK, let's get
this party started.

Yep. 30 seconds,
and we're going in.

So, you're gonna put
the first one in, yeah?

I'm gonna put two in here
and one in here,

and then we're gonna
cross our fingers and pray.

Are you happy with how much
they have proven?

Yes. They've doubled in size
up there.

Do you think
they've proven enough?

Yeah, they're...
Do you think so?

They should puff up in there,
hopefully.

I can't wait.
Thank you, Chef.

One, two.

Worst-case scenario today
would be that the donuts

come out like little
hockey pucks... (CHUCKLES)

..and they're horrible to eat.

One.
(TIMER BEEPS)

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 look.

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,

because 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-mamma 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 on them,

so I'm just going to keep
adding oil

until I get this perfect
outer shell

and show Jean-Christophe

that I can do donuts
in an air fryer.

First round done.
Three minutes to go.

Fake it till you make it.
Five minutes to go!

CASPER: Oh, my God.

GRACE: Vinnie,
that looks awesome!

Very cool. OK.

BELLA: Awesome.

GRACE: Sorry.
ANNABEL: Oh, god.

(GASPS) Oh!

Gracie, no!

I'll try again.

Oh, yeah.

All my elements
are pretty much done -

ice-cream in the freezer,

the raspberry coulis is ready.

I'm gonna put some
fresh raspberries as well.

Chocolate sauce is almost ready.

So, yeah.

OK.

I'm taking the 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 be.

I'm very happy with my elements.

I really like the flavours.

My ice-cream looks great.

I try it,
and it has this beautiful

vanilla flavour,

and I'm like, "This is gonna
be so perfect

"with chocolate
and some whisky."

Woo!

I just went crazy
with bold flavours,

but I think that I've managed
to balance it all.

It would be really lovely
to get on top today

and try to cook
for immunity tomorrow.

Tomorrow is my birthday,
so it'd be great.

PAT: Alright, that'll do.

Four minutes on the clock,
and I can't wait any longer.

I have to get
this tarte Tatin out,

and I'm feeling very nervous

because if this tarte Tatin
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 Jean-Christophe
watching me

to see if it's worked.

Say a little prayer.

And I lift it up.

Alright.

It looks good.

Not bad.

I'm super happy with the edges
of the tarte Tatin,

where the caramel meets
the pastry.

It's, like, all toffee-like.

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

OK, guys, get it done.

Three minutes to go!

SOFIA: Come on!
ANDY: Come on, everybody!

LUKE: Oh, wow! Nice.

Oh, this is beautiful.

BELLA: I've got
all my elements done.

I need to assemble
my apple meringue tart

with the spiced apple compote
and apple caramel.

It looks stunning.

Look at that.

I'm really happy
with the vol-au-vent.

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 straightaway.

I feel like I've really managed
to make the gochujang

and the yuzu work really,
really well together.

GRACE: That is perfect.

I'm super happy with the flavour

of the banana-leaf-roasted
peaches.

Wow! I'm super happy with
the banana leaf ice-cream,

and the spiced rum syrup

smells so good.

So, yeah, fingers crossed.

HANNAH: 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,
which is good for a donut.

OK, I've made
my whisky-chocolate creme pat.

I've done my glaze.

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

So, hopefully, the flavours
all go well.

It's a bit of an adult-flavoured
donut,

so got a little bit
of the smoky whisky in there.

Kind of like an adult s'more.

Think about being
around the camp fire.

We've got a smoky whisky.

Yeah, it's just meant
to be a bit of fun.

Dessert should be fun.

How many minutes?
Uh...

One minute to go!

ANNABEL: This is the stupidest
vessel to stir in.

Why am I doing this?

One minute to go, and this

is the fastest minute
of my entire life.

Ow! It's very hot.

My pies are coming out
of the air fryer.

I need to 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 should be OK.

Finish strong.

30 seconds to go.

SOFIA: Let's go.
(APPLAUSE)

LUKE: I cannot wait any longer.

I take the frangipani 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.

Time's up in ten...

JUDGES: Nine,

eight,

seven,

six,

five,

four, three,

two, one.

That's it, everybody!

AARON: Woo!
Well done, brother. Looks good.

Oh, my God.
(BOTH SIGH)

EMILY: How are you?
Oh, good. I did it.

Oh, my God. They look sick!

They look gorgeous.
ANNABEL: Thank you.

(PAT CHUCKLES)

Yeah, today went very well.

Got everything on the plate
that I wanted to.

Really happy with the flavours,

and the ice-cream
is really nice.

But Jean-Christophe is the king
of tartes Tatin,

so he was keeping a pretty
close eye on me.

So, hopefully, it delivers.

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

..Alyona.
(APPLAUSE)

I just went crazy
with bold flavours

that I packed into this dessert.

Ooh.

And it looks so beautiful.

Whoa. Hello.

I just really, really hope
the judges love it.

Alyona, what have you made?

I've made a whisky
and miso chocolate torte

with black pepper ice-cream

and raspberry coulis
and some macerated raspberries.

OK, let's do it.

I've been waiting for this.

She is fudgy.

Yes!

The next question is

can she get chocolate,
miso, whisky

and black pepper to work?

Alyona...

..I think you've smashed it.

I think you've smashed it.
(APPLAUSE)

I was, like, petrified

because when I came around
to see what you were cooking,

you just kept adding another
flavour bomb after flavour bomb.

But you've used
a lovely light hand.

You can definitely get
the miso richness in there,

along with the chocolate.

You really know your stuff
because it's delicious.

Thank you.

SOFIA: 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.
Yeah.

I don't like it.

But I absolutely love it.

Yes!

I was like, "How can he not?!"
Yeah.

Honestly, this is bursting
of not just colours

but also the flavours.

And I'll tell you what,

you've got a lot of skill

to manage to turn up
something like that.

Well done.
Thank you.

(APPLAUSE)

Oh, my God.
(CHUCKLES)

Ah.

The next dish we'd love to taste
is yours, Annabel.

(CHEERING AND APPLAUSE)

ANNABEL: I hope my pie lives
up to the judges' expectations

because I really want
the chance to win immunity.

Mmm.

What do we have here, Annabel?

We have rhubarb, strawberry
and pistachio hand pies.

OK.

How did 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.

Alright, chop, chop.
ANDY: Let's chop.

See what it's like
on the inside.

Ooh! (LAUGHS)
Oh!

Did it bust?
No, it had a little eruption.

It just exploded out the top.
Perfect.

Annabel,

this,

this is the sign of a good time.

(LAUGHS)

It's really fun,
and the flavours are great.

The rhubarb, you know,
it's not too sweet

because the pistachio
definitely is.

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

Annabel, 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.

(APPLAUSE)
Thanks, guys.

PETRO: Well done, Annabel.

Thank you.

Next up, Bella.
(APPLAUSE)

PAT: Yeah, Bella!

BELLA: Today I have made you
an apple meringue tart.

So, you've got an apple compote,

brandy creme diplomate
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.
Mmm.

It's also really inventive.

(APPLAUSE)

Vinnie!

VINNIE: So, I've done
gochujang-chocolate vol-au-vent.

I've done a strawberry
and yuzu jam in there,

and then roasted peanut brittle.

I really like the bitterness

of that chocolate
with the gochujang.

And then the strawberry jam,
it just gives freshness.

Yeah, I actually think
you've done a really

good job here. Good stuff.
Thank you. Thank you.

Casper.

CASPER: I've made
a black sesame Basque cheesecake

with some roasted blueberries
on the side.

Your sesame seeds cheesecake

is actually quite delicious.

The right nuttiness,
it's quite earthy.

I get the tartness
of the blackberry,

and I get that caramelisation
on the top.

So, this is wonderful.

Thank you.
Thank you.

(APPLAUSE)

We would like
to taste your dish, Pat.

(APPLAUSE)

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 tarte Tatin

and a wattleseed
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 fun today.

Alright.

Actually, I'm going
to chop this.

OK.

Because I am
THE tarte Tatin expert.

Patrick, cross your fingers.

Oof!

Patrick, cross your fingers.

Oof!

Nice and crispy.
Mmm.

(PASTRY TAPS)

(CHUCKLES) So far...

..before I cut it,
this is what I expect.

Yeah.
This little dancing skirt.

See that? You can't plan it.
This is natural.

Au naturel.

Harmonies.
I'd love to eat it.

(JUDGES LAUGH)

(PASTRY CRUNCHES)
Oooh!

SOFIA: Whatever you're doing,
Jean-Christophe,

it's making me want it more.

(SIGHS)
(CHUCKLES)

Look at this lovely portion.

So, Pat...

..please, mon ami.

That's it, that's it.

Eat slowly, eat slowly.

Carry on.

Uh...

Carry on.

Slowly.

Satisfied?

Me or him?
(LAUGHS)

OK, you can go back there.
OK.

In fact, you can come back here.

(OTHERS LAUGH)

Pat, Creme Pat,

you are doing wonders!

(CHEERING AND APPLAUSE)

You are unbelievable.

Thanks, mate.

Fantastically executed -

the crunch, the colours,

the apples are dissolved,
they are cooked.

It's just amazing.

The macadamias are just perfect.

That ice-cream...

Once again, Creme Pat,
well done.

Thank you.

SOFIA: Utter perfection.

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

I love that you used the
wattleseed in your ice-cream.

It's a tarte Tatin,
but it's got

that beautiful Australian
touch to it as well.

This is a phenomenal dessert.

Thank you.

Pat, I freaking love this.

Like, I love it.

I'm still trying to work out
whether it's better

than the version
that you would 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, burnished toffee

around the edges of the pastry.

I don't know
if you've started a trend,

but I hope you have
because everyone needs

to experience this.

Good luck.
Thank you, guys.

AARON: Yeah, Patty!

Very good. Very, very good.

PETRO: Smashed it.
Good stuff, mate.

OK, next one, Hannah.

(CHEERING AND APPLAUSE)

Oh, don't drop the donuts!

Walking up to the judges

with my three
gigantic donuts,

I'm feeling pretty happy with
what I'm putting forward today.

Whoa!

(CHUCKLES)

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 Donuts

with a whisky
and chocolate creme pat,

a dark chocolate glaze

and Italian meringue.

OK, I'm going
to slice through it.

Ooh!
Ooh! (LAUGHS)

Oh, they smell lovely.

Oh, good.
(CHUCKLES)

They smell donuts, huh?
Yeah.

They smell donuts.
That's a good thing.

After dark?

(LAUGHS)

I think I'm tipsy.

(LAUGHS)

My wife is going to go bonkers,
you know?

That creme pat is delicious with
that chocolate and the whisky.

You've done an amazing job.

Hannah, this is X-rated stuff.

Yeah.
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
function on the air fryer,

because it does have
that crisp edge

and that moisture
in that very outer layer.

And then, the inside,
it's spongy.

Hannah, I gave you Buckley's,
to be honest.

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

going to be really dense
or flat as a pancake.

And you have actually nailed

the consistency
of that donut.

You might just see the rewards
later on.

We'll have to find out.
Well done.

Thank you.
Thanks, Hannah.

(SLURS) Ah, bravo. (HICCUPS)

Next up, Petro.

(CHEERING AND APPLAUSE)

PETRO: I made
a mastika chiffon sponge.

OK, Petro, 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.
(APPLAUSE)

GRACE: I've done
banana-leaf-roasted peaches

with a banana leaf ice-cream,

a ginger 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 ginger crumb

and your rum syrup,
it kind of all disappears.

So, just need
to work on, you know,

that seesaw of flavour
a little bit.

Emily.

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.
OK. Thank you so much, guys.

Aaron.
(CHEERING AND APPLAUSE)

AARON: I made a whisky
and chocolate ganache tart

with raspberry and chilli gel
and just some whipped cream.

Aaron, the ganache, I don't
mind how whisky forward it is,

but it's far too stiff.

OK.

Too much chocolate
and not enough cream.

Yeah. No worries. Thank you.

OK, next, Luke.

(APPLAUSE)

LUKE: This dish has some
really nice flavour,

but I just made such
a simple mistake.

So, I'm just hoping
that my frangipane tart

is cooked all the way through.

Mmm, Luke, Luke, Luke!

What do we have here?

It's a frangipane tart.

Frangipane. Luke, look.
Ooh-la-la!

(LAUGHTER)

When I used to work
in a pastry, many years ago,

in my lovely time,

they used to look very similar
in the window of the pastry.

The question is -
is it cooked inside?

Oh, it hasn't got there, mate.

It's still a bit under.

Yeah.

See that, through there?
Yeah.

It just hasn't set.
Yeah, well under.

Well, what a shame.

Oh!

It upsets me
because the flavours are boss.

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 never do again.

Like... Right?

You will never do that
ever again,

with any cake that you make
in history.

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

What is interesting
is your pastry

is very tasty, with the right
amount of flakes, almonds,

which is very important too.

And your apricots
are just perfect.

You could have been one
of the top dishes.

Anyway, thank you.

Thanks, guys.
(APPLAUSE)

PETRO: So bloody close.

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.

There was some serious cooking
out there today...

..but top four dishes

really smashed it
out of the park.

Alyona...

..Pat...

..Hannah...

..Bella...

..you're in the top four.

Ah!
(APPLAUSE)

You're 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...

..Pat!

(CHEERING AND APPLAUSE)

There you go, sir. All yours.
Thank you, mate.

(CHEERING AND APPLAUSE
CONTINUES)

Hell, yeah!

My mind's racing.
What can I get?

I want outdoor cooking.
I want indoor cooking.

I want all
the cooking appliances

you can get your hands on.

Congratulations
to the four of you

who are cooking tomorrow
to the immunity challenge.

And everyone else will

be cheering you on
from the gantry.

Good night, everyone.
See you, everyone.

Well done, Pat.
(APPLAUSE)

LUKE: Yeah, Creme Pat!
Creme Pat!

ANNOUNCER: Tomorrow night,
to win this immunity pin,

there's one person
who stands in their way.

Jess Lemon!

(CHEERING AND APPLAUSE)

ANDY: She's not here
to help us judge.

She's here to cook...

..against you.

(EXCLAIMING, LAUGHTER)

Can they beat the chef...

Jess Lemon going

like the clappers.

She's doing 50 million
things at once.

..to win the pin?

I am going for gold today.

If I'm gonna beat Jess,

I need to have some sort

of wow factor today,

and this could be it.