Original subtitles

We'll see you 6.30

We'll see you 6.30 tomorrow.

NARRATOR: Previously on MasterChef Australia...

That's a lot of fridge action!

..in an epic elimination

over two days...

ROBBIE: It's a long time. I've never done this before.

I love this challenge so much!

..slow and steady was the name of the game.

With slow cooking, there's a lot that can go wrong.

That is bloody scary.

And overnight...

..the flavours worked their magic.

ANDY: Oh! That is next level.

MELISSA: That is lip-smackingly, plate-breakingly

fantastic.

JOCK: It's just bloody delicious.

Thank you, bro.

But it was Amy who said goodbye to the MasterChef kitchen.

(CONTESTANTS WHISTLE AND APPLAUD)

Tonight, they let out their inner child...

I think this is gonna be very fun.

..as we kick off Nostalgia Week.

(ETHEREAL MUSIC)

DECLAN: Everyone's very eager to get in.

Big day, guys! Mystery Box!

Let's go! (CACKLES)

It's a new week and it means today's a Mystery Box.

I like Mystery Box days.

It's a white-apron day,

and it actually gives me the freedom to create outside the boundaries.

I have a good feeling about this week.

I am going to bring that energy.

Ooh. Oooh!

Good morning!

Ooh-la-la!

(LAUGHS) What can it be?

Find a box, find a bench, please.

Whew!

It's a new day and it's a new week here in the MasterChef kitchen.

This week, we are paying homage to something very special.

Some of the best times of our lives

can be associated with something edible.

So in every challenge this week, we are taking you back

by celebrating foods that spark good, old-fashioned...

..nostalgia.

I'm a very nostalgic person.

Most things I cook

always have someone in mind

or a memory in mind,

so this is a perfect week for me.

Well, Nostalgia Week starts right now

with this very nostalgic Mystery Box.

Let's find out what's under there.

Get ready to lift your lids...

..now.

Ohh!

Uh-oh.

OK.

Yeah!

ANDY: Eh? Gotcha!

Cereal?

It's different types of cereal - all stuff that we would have as a kid

or weren't allowed to have as a kid.

Very nostalgic.

I love Weet-Bix. I'm still a Weet-Bix girl.

I do three every morning with honey.

ANDY: It is fun-size cereal boxes.

Brent, you're having a good geeze there.

Bit of nostalgia?

Yeah, definitely smashed a few bowls of these when I was a kid.

Theo, what about you, mate?

Any cereal memories from back in the day?

I remember getting up, the best thing, Saturday morning,

a bowl of cereal, watching cartoons.

You'd fill up a bowl of cereal. You'd leave the milk in there.

You'd go back, you'd fill it up again.

It'd be, like, this really, really sugary syrup at the end. I loved it.

Rhiannon, what about you?

Every now and again, this was our treat.

And honestly, I would eat the whole box.

Really? Yep.

No wonder you weren't allowed it!

(LAUGHS) Cost a fortune!

(LAUGHS)

We're gonna give you 75 minutes

and you can cook us any dish you like, sweet or savoury,

but you must use at least one of the cereals

that are in front of you.

Of course, the pantry and the garden are open.

Unfortunately, the bottom three dishes

will find themselves in tomorrow's nostalgic Pressure Test.

From there, one of you, unfortunately, will be going home.

Good luck, everybody.

Your time starts...now!

Let's go, guys!

Whoo! Come on, Robbie. Let's do it. Let's go.

GRACE: I love this theme,

because when I think 'nostalgia', I do go straight to food.

I was not allowed sugary, sweet cereal

when I was growing up.

My mum is an incredible cook

and we would have fresh fruit salads for breakfast

and the idea of serving

a bowl of Froot Loops or Coco Pops to us

was just completely out of the question.

But whenever I could go to a friend's house

or away on school camp

and there was Froot Loops available,

that was always my favourite -

just so full of sugar!

This was a real, real treat for me.

So today I'm gonna be using the Froot Loops

and I'm gonna be making some pop-tarts.

But I'm gonna convert them into a pop-tart cereal.

Kinda like making the judges cereal with a cereal.

So I'm gonna be making a shortcrust pastry

and then I will fill that with

a Froot Loop and white chocolate filling.

There's also Froot Loop-infused icing on top.

And then I'm gonna serve it in a bowl, with milk.

This will be a real special treat for the judges.

This is gonna be sweet and fun.

I've not been in any Pressure Tests so far

and I'm really hoping this will keep me out of it.

I'm feeling quite confident today.

I'm doing, um...a schnitzel.

It's a schnitzel done with, um, Corn Flakes.

It's something that back in the old days,

me and my mates, we'd go to the pub on a Friday

and have that 3-hour lunch break.

So, yeah, it's just taking me back home again.

I've gone with the Coco Pops today. One of my all-time favourites.

And I'm gonna make a little play on

what we called Rice Krispie buns back in Ireland

but I think you call them chocolate crackles here.

So I really love rice puffs

because I actually grew up eating those in Zimbabwe.

And I just thought, what a better way

to bring something that I actually ate

and make it into a phenomenal dish - or that's my hope.

Today I am actually making

a salted caramel mousse

with a peanut praline centre

and I'm doing a Rice Krispie base on the bottom for texture.

(GIGGLES)

MELISSA: Fun day. Nostalgia.

What a wonderful inspiration point to create some fun dishes,

some dishes with meaning.

Fun! Fun!

If I was in this challenge today,

I think, you know, Weet-Bix is big with my son Alfie.

He's not five yet and he's already having four.

What?! Four Weet-Bix.

As a little tribute to my son, I would make

an onion tarte tatin

but I would use the Weet-Bix

to make a flour to make a rough puff.

Ohh! What about you?

I'd do, like, a corn custard dessert.

With the Corn Flakes. Yeah. Yeah.

I would go savoury. I'd use the Rice Bubbles

and I would make honey king prawns,

but I'd use the Rice Bubbles as the coating

because they'd be super crunchy and puffy

and take up the glaze.

When nostalgia is done right in this kitchen,

it can produce some of the best food we've ever seen.

Should we go see what they're cooking?

Fun! Fun!

So I just picked the Coco Pops.

We have the same... the same Coco Pops back home.

I just love it. Like, that's my childhood in a bowl.

I think food has the ability to

transport you to a different time of your life.

The Coco Pops really reminds me of Sunday mornings,

getting Coco Pops and just watching cartoons when I was a kid

with my sister.

I'm originally from Venezuela.

I grew up, you know, in the kitchen with my mom and my grandma

always, you know, baking pastries

like eclairs or cream puffs.

The dish I have in mind is actually gonna be hitting

nostalgia, for me, in two senses.

Antonio. Hey, guys.

I reckon this challenge is kinda made for you.

I'm really excited about this one.

I'm gonna be making a creme pat Coco Pops eclair.

Wow! Um...

Can I just taste it? I've never had Coco Pops before.

Yeah? I just thought I'd try them.

He is such a liar.

But anyway. You can have a bit there.

He can do... I'll get you a spoon.

He can do what he needs to.

Do you go crunchy on your cereal or soggy?

Crunchy, man. Yeah.

So dig in. All about texture.

Oh, thanks.

And so we've got choux pastry

in the shape of an eclair.

Coco Pop creme pat. Yep.

I might do...

Instead of piping it, I'm gonna cut a rectangle

and then push the crunchy layer inside the eclair.

Solid concept. Good luck.

Thank you, guys. Good luck, mate!

Thanks for the Coco Pops. No worries!

I'm hoping when the judges bite into the eclair,

that they really get a hit of the Coco Pops,

so it needs to be really prominent.

So far, so good!

Ah! Whoa there, cowboy!

Ooh!

Really excited for this challenge.

I'm using Corn Flakes.

This reminds me of when I was little.

We used to always have Corn Flakes and Weet-Bix in our house

and I was the Corn Flake kid.

Nostalgia is a big part of my cooking.

It is about people and it's about memories.

That's actually what I'm gonna bring into my dish today.

I'm just channelling that joy.

Cath, you've been infusing Corn Flakes...

I have!

..into an anglaise for your ice cream.

Yeah. What's the dish, though?

So it's, um...

I remember growing up, in the winter,

I used to warm up milk to put on my Corn Flakes,

and it was a completely different flavour.

Yes, it is!

So that's where it's coming from today.

So I've warmed the milk, steeped the Corn Flakes to get that flavour.

So I'm doing an ice cream.

I'm going to do...maybe a crumb for underneath.

A salted caramel. OK.

I love the idea of a cereal-infused milk ice cream.

Do you? Yeah. It's a great basis for something.

Put all of your love and all of your memories into it.

Love it. Thank you.

I want just a lovely, creamy ice cream

with a hint of that warm feeling

of that warm milk in that Corn Flakes.

How you going, bro? Alright? Good, bro.

I'm only 24, so I'm still a spring chicken.

I don't have to think back too far

for nostalgia.

Let's get this show on the road.

Compared to Robbie who, you know,

he probably has to think back, like,

a good 70 or 80 years.

So I'm excited about this Mystery Box.

I've always loved Weet-Bix with honey

and still to this day, I smash, like, a good 8-10 Weet-Bix.

And sometimes I have Weet-Bix for dinner.

(LAUGHS) I love Weet-Bix.

(LAUGHS)

Growing up as a kid, I'd get a bowl of cereal in the morning.

On the way to school, I'd grab a muffin or something.

I'd do a double breakfast!

So today I'm gonna combine my two breakfast favourites.

Declan. Declan.

Gents, how are we? Are you making muffins?

Yeah, so, um, breakfast cereal. Yep?

And then breakfast muffins.

I love muffins.

So I'm gonna do three different breakfast muffins for you today.

I'm gonna do banoffee Corn Flake muffin.

A chocolate Coco Pops muffin with a berry compote.

And a Weet-Bix raisin muffin.

So, what stops your muffins from going dry?

Um...

Um...

I've never put cereals into a muffin batter before.

And I didn't think about what it would do to my muffin mix.

Um...

Yeah, I'm ner...nervous.

Um...

I've never put cereals into a muffin batter before

and I didn't think about what it would do to my muffin mix.

Um, yeah, I'm ner...nervous.

Um...

Declan's making it, so it's gonna be...

Declan's making it. Yeah, it's gonna be special.

Declan's the name and muffins are my game.

(LAUGHS) Sounds like it.

Yeah, that's it. Thanks, guys. Alright, mate. Good luck.

A lot's riding on my muffins today.

I don't wanna be in the Pressure Test tomorrow.

So I'm gonna add more milk and butter to the batter

and I hope that makes the muffins nice and moist.

So fingers crossed that this works out for me.

Just wanna make a good dish today.

Oh!

Froot Loop in my eye!

I really like the theme of nostalgia.

This challenge really feels like it's meant to be full of

that sort of childlike wonderment and fun.

And the most fun cereal is Froot Loops.

Like, in terms of colour and flavour and nostalgia - Froot Loops.

JOCK: Adi. Hi, gents.

How are ya? I'm good. How are you?

What have you got there? I'm doing a cake.

I wanna kinda play on that fun of, like,

the milk at the bottom of the bowl

So just the idea of steeping a cake in milk

so that you get that flavour.

I've got, obviously, Froot Loops in my sponge.

I've got Froot Loops in my milk. I've got Froot Loops in my custard.

Got Froot Loops comin' out my ears.

Great! I think it sounds like a really fun idea

and that was the idea of today.

Yeah. We wanted you all to have fun.

I'm hoping we can nail it.

Obviously I'm not really a dessert queen,

but I have been really practising.

I'm excited about this. Thank you!

Thanks, guys. Good luck.

See ya. No worries! 'Bye.

Pretty nervous. I tasted my batter for the sponge.

It's lovely, it's Froot Loopy, it's gonna be light.

I'll soak it in the Froot Loop milk so it'll just be like, you know,

all the good bits of the cereal and in cake form.

I really wanna do well today. I don't wanna be in the bottom.

If this dish doesn't save me,

I will never eat a Froot Loop again. (LAUGHS)

Oop!

So, Nostalgia Week - this is great.

Food has the power to take you back to times and places.

And I'm thinking about things that remind me,

I guess, of my childhood.

The first thing that came to mind is

we used to eat a lot of sadza growing up.

Like, that's the one thing that was staple in our house.

So sadza is a maize-meal-based dish.

Mum would dish it up on a plate

and then she'd dish up, like, our vegetables, our greens

and then a separate plate with our meat on it.

And we'd all sit down on the floor

and we'd all share out of the same plate.

So it just reminds me of when I was a kid

and having my siblings next to me when we're eating.

So we're gonna go savoury and put up a dish

with elements from my childhood

and then just re-create it in a new way featuring cereal.

G'day, Ralph. What's going on? G'day.

Savoury! Yeah, yeah. We've gone savoury.

Yeah, I'm going mashed potatoes as well

purely because, like, comfort food and memories of sadza,

sometimes I used to think it WAS mashed potatoes,

so I thought what better way than to actually get mashed potatoes?

Awesome. OK.

Pork. I see you've got these. What are these, Corn Flakes?

These are Corn Flakes. I've got a bit of parmesan in there as well.

And then we're gonna get that kinda going like a schnitzel.

Have you done this before?

There's probably a bit of fair warning required in

making sure that the pork is cooked, particularly around the bone,

without burning...

The Corn Flakes. ..the Corn Flakes.

Particularly now that you've got parmesan in it.

You're gonna have to stand and watch it.

Yep. OK. Yep, yep, yep. Know what I mean?

Biggest concern is the actual cook of the pork

given that I've never cooked with Corn Flakes and parmesan

and I don't know how it's gonna actually fry.

Alright, so, watch this.

I don't wanna burn the outside and not cook the inside of it.

So...little bit nervous about that.

Believe me, I'm cereal - you have 40 minutes to go!

(JOCK AND ANDY CHEER AND APPLAUD)

That's an Antonio joke.

(LAUGHS)

Rhiannon! What are you cooking?

I've got a vanilla-bean ice cream,

I've got a Coco Pop-topped brownie,

a chilli raspberry coulis.

And is it, like, loaded with Coco Pops?

So, like, the whole top is Coco Pops.

Today I'm gonna do, like, a Corn Flake ice cream.

My favourite part of the cereal is when you've finished

and you've still got, like, you know, a cup of milk left

and it's just absorbed all the flavour.

So that's what I really wanted to get with the ice cream.

Malissa!

Hello! Hi! What's the dish?

So I'm gonna do a spicy fried chicken crumbed in rice puffs.

Let's have fun today! Let's do something different.

Love it. I'm just making ice cream.

Gonna use the cereal milk from the Coco Pops, so it'll be chocolatey.

This is the first ice cream I've made in the competition,

so gonna be a bit of a test.

Hopefully it works really well and the judges love it.

Alice. Hi!

Word on the street is that you're doing some giant Froot Loop thing.

Yeah. Froot Loop parfait. Yum!

With a hole in the middle so it looks like a Froot Loop.

Yes. I never had cereal as a kid.

And I kind of envied all the kids that did.

Right! It was congee all the way.

Mine was, like, Weet-Bix every day of the week.

Yeah. Trust me, it gets old.

Not as old as porridge, I can tell you.

I'm digging this. Good luck.

Thanks.

Right, this is done.

Corn Flake ice cream is in the freezer.

And I've just made some toffee.

It's good. OK.

I'm feeling good in this cook. My ice cream's beautiful.

I love it - it's just that warm and fuzzy feeling of me

having my Corn Flakes as a youngster.

But now I'm thinking the ice cream's gonna be quite sweet.

The toffee's quite sweet.

So I think that I need a fresh element to go with the dish.

Quick, quick, quick!

I quickly run back into the pantry

and I see some beautiful fresh strawberries.

Ooh!

In winter, I would have warm milk on my Corn Flakes.

Then in summer, I'd have Corn Flakes with strawberry.

I think I might just do a little pickle.

My initial thought was based on my winter experience with Corn Flakes

but having that strawberry element,

it's now summer and winter Corn Flakes.

I'm having a good time!

ROBBIE: Dec, where'd you find that...

You know, the thing that pushes...potato thing.

What's that called? Yeah, I'll come with you.

Come with me, bro.

That thing? Oh, yeah. That's it.

Yeah? Thank you. Thank you, brother.

Oh, come on!

RUE: Oh, my God!

I'm making Froot Loop pop-tart cereal.

The concept is I'm gonna take a pop-tart,

shrink it down to cereal size

and fill it with Froot Loop filling.

I want them to look just like a bowl of fun.

Grace. Hi!

G'day, Grace. How are you doing?

I'm so good! Are you high on cereal as well?

Apparently! (GIGGLES)

Froot Loop... You've gone loopy?

I've gone loopy! What are you doing?

I'm making a pop-tart Froot-filled Froot...

Let's start that again.

You ARE high on Froot Loops, aren't you?

I was never allowed this when I was a kid -

and this is probably why.

So I... (LAUGHS)

I, um... (LAUGHS)

My God! Yeah, you are...

We're getting no sense out of you at all.

I'd like to get some sort of sense, 'cause I don't know how this is...

I don't really know what it is.

I'm a little bit thrown that they don't get it.

It's a bowl of cereal, but...

So you know, like, pop-tarts. Yes.

Mini.

I feel like in my head,

that this was pretty simple.

I have absolutely no idea what this is gonna look like.

It's a bowl of cereal. Like, just a bowl of cereal.

But you said 'pop-tarts'. You just said 'pop-tart'.

Yeah! It's gonna be in a bowl with milk.

But I think at this stage I've had, like,

four bowls of cereal

so I'm just, like, struggling to tell them what I'm making.

So honey gets drizzled over the top, milk on the side.

And then...that's how we do it?

Yeah. (GIGGLES) Wow.

I'll just see you at the tasting table.

Yeah, see you up the front! See you at the tasting table.

So I hope the judges like it.

(LAUGHS) She's high as a kite!

(LAUGHS)

Straight up here, 15 minutes to go!

JOCK: Come on! MELISSA: Come on!

THEO: My ice cream's taking forever.

DECLAN: Good, though.

Ohh, that looks good.

This is my praline.

Um, I've done my glaze.

This is actually what goes on top of my little mousse.

I have done my salted caramel.

I have done my chocolate for the mousse. It's in the fridge.

Chocolate needs to chill, then I can fold it into the cream,

pop it in the mould.

I still have so much to do!

Hey, Phil. Hey, Melissa.

How are you travelling? I'm good.

I've got my Coco Pop biscuit, which is gonna be the base.

And I've made a Coco Pop parfait

which is gonna look like the chocolate crackles.

Lovely!

Then on top I've got some green Chantilly cream.

OK, yep.

And I've got some Davidson plum raspberry gel as well.

OK, so some sharp elements there to contrast all of that sweetness.

Bit of acidity.

What would baby Phil think about this dish?

He probably wouldn't be too keen on the fruit side of things.

Be like, "Just give me that chocolate, give me that sugar."

I've got my parfait done and I've got one last element to do,

which is the passionfruit caramel.

I'm hoping the fact that it looks like a Froot Loop

is gonna be enough, but we'll see - the proof is in the tasting.

I'm gonna fry a schnitzel.

The potatoes, I'm gonna make mashed potato

rolled in Corn Flakes, just fry 'em.

Little balls on the side with a salad.

Hopefully that does the trick.

I'm making Froot Loop cake.

The style of a tres leches cake where they soak it in milk

and then they assemble it.

I've not really done desserts in this kitchen before,

so I'm nervous, but my sponge looks good.

I've got this really soft, creamy, tasty creme legere,

and I'm starting to assemble this beautiful cake.

I'm gonna do, like, three layers

and then I'll top it with creme legere.

Oh, man. Milk.

I was stacking my cake up and I realised

I'd forgotten to steep it in the milk,

which was the whole point of this bloody cake, so...

This is a stupid mistake.

I had such a clear idea of, like,

this beautiful tres leches-style cake

Now I'm scraping the creme legere off the cake that I've already used

and then I get my spoon and the milk and I start pouring it on.

(WHISPERS) It's such a mess.

I don't think I've added too much milk,

but enough that you can taste it,

and then I start reassembling it.

I just hope that the flavour of the Froot Loop milk is strong enough.

Looking very good.

The mashed potatoes, it's looking great.

The mint sauce, it tastes delicious. And it's time to cook the pork.

'Cause before - I've never made a crusted pork before.

And I've never made it with Corn Flakes.

So the risk is that I'm gonna cook it

and burn the Corn Flakes while I'm cooking the pork.

I need to get the perfect cook on this.

You have to be careful, 'cause obviously there's a bone in it

and that affects the cooking time.

Playing with a bit of fire,

because you can't cut the pork chop open to see how well it is.

The risk is that I'm gonna cook it

and burn the Corn Flakes while I'm cooking the pork.

So I've just gotta find the balance of heat

and I guess just watch it and make sure

I can get that perfectly cooked pork.

There is no time to hit the snooze button.

You have nine minutes to go!

JOCK: Nine minutes! Let's go!

CATH: Crazy!

MALISSA: So I feel like I'm in the zone today.

I'm moving very quickly, which is good,

and I'm leaving myself enough time to really make sure

my chicken is fried off perfectly.

I'm gonna do a banana roti.

Corn Flake ice cream in the freezer.

And then I've just gotta fill out these rotis.

Yeah, I'm feeling pretty good. I've just gotta hustle.

Actually in control.

And I'm bloody shocked! (LAUGHS)

Coulis's done.

Little sugared chillies are done for the top.

The brownie's super fudgey.

The ice cream's nice and vanilla-y.

So the flavours are there.

Alright. The Muffin Man.

The muffins are ready and it's time to put these garnishes on top.

I've just gotta work out how to pipe. I'm not really used to this.

My Weet-Bix raisin muffin

has a cinnamon cream cheese on top.

My Coco Pops berry muffin

has a mixed-berry compote and chocolate ganache on top.

And my Corn Flake banoffee muffin

has caramelised bananas, butterscotch sauce

and cream on top.

I've been able to produce, you know, three good-lookin' muffins.

So I just hope they're nice and moist

and they taste just as good as they look.

You better hurry up - you've only got five minutes to go! Come on!

Nice.

They are some hefty eclairs. (LAUGHS)

I'm really happy with the eclairs.

It's just a matter of put them all together.

The Coco Pops custard is really tasty

and I can really see the Coco Pops flavour in there,

so I'm filling up my eclairs

then putting the crunch layer on top.

I'm doing the piping

and some, maybe, extra Coco Pops

for an added punch.

Basically gonna be an explosion of flavour

and different textures.

60 seconds!

JOCK: Come on! Get it on the plate!

(DRAMATIC MUSIC)

RALPH: Looking very good.

There's about a minute to go

and I'm quickly getting the icing on top of my pop-tarts.

I'm coating them in the Froot Loops,

I'm trying to put them in the bowl nicely.

The judges came to my bench and were a bit confused

but I'm hoping that they get it.

Alright, my little Rice Krispies. Here it is.

JUDGES: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

That's it!

Good job, brother! Far out!

Yeah, man. Oh, man, it's hot in here!

You OK? Yeah.

They look beautiful! Yeah, they're good, aren't they?

Um, it was a lot.

That was my, like, first proper dessert in the kitchen.

Um, a bit frantic.

And I'm plating up and I realise I haven't steeped it in the milk,

which was the whole bloody point of the dish.

But I got the milk in there.

But look, I really like it. Child me would have loved it.

So hopefully it's enough. I do think it plays on that nostalgia factor.

I've never actually made a crumbed pork cutlet,

especially not with Corn Flakes and parmesan.

We're gonna have to wait and see when they cut it open

and see what it looks like - fingers crossed it's done well.

JOCK: Wow, what a start to Nostalgia Week.

First dish we'd like to taste belongs to Antonio.

Antonio, what was your cereal and what did you make us?

I picked Coco Pops

and I made you a Coco Pops Eclair.

I went in for a creme pat with the Coco Pops

then a crunchy layer in the middle

and, um, crackling on top

for the eclair with a little bit of the Coco Pops.

They turned a bit chunky, like me, so...

(LAUGHS)

Very, very good, mate.

Choux pastry is light, delicate, beautiful.

And in the inside, I've gotta say,

it's great - great structure.

Got that crunchy Coco Pop

which just drives home it's Coco Pops.

But I think the best part about this

is the oozy, gooey creme pat,

which reeks of Coco Pops.

Mate, that's what we're looking for today -

a fun, enjoyable thing to eat - and you did exactly that.

Well done, mate. Thank you.

All of the flavours and textures

just grabbed you beautifully.

It's a fun experience.

It's nostalgia done beautifully. Well done.

That's flawless, mate. It's really good.

Thank you.

The dusting of Coco Pops over the top -

you ticked every box in there.

I'm really happy for you, brother. Thank you, guys.

Well done, mate. Thank you!

Very good.

RALPH: Hey, hey, hey!

Yeah!

(MELISSA HOOTS) Ooh! Antonio nearly went then.

Next up, Cath!

Wow! Oh!

Cath, what is the dish?

This is summer and winter memories of Corn Flakes.

In the winter, I would warm my milk

and pour it over the Corn Flakes

and in summer, I would have cold milk

with my Corn Flakes with strawberries on top.

So I started to have a think about

how I would incorporate a fresh element.

I thought 'strawberry pickle'.

(EXHALES DEEPLY)

Summer and winter memories of Corn Flakes.

I'm digging it! (LAUGHS)

The nostalgia in the dish

was evident when you tasted it.

Loved the ice cream. The ice cream was absolutely on point.

I think the strawberry also -

in this dish, it was perfect to go down the pickle lane.

Great job there.

Cath, real solid effort.

I loved the presentation.

I love that you're constantly working on that as well.

I think it's great. I loved the extra fruit you put in there.

I can see your progression.

You're getting better and better every cook.

So well done. Oh, thanks, Jock. Thanks.

Cath, the ice cream texture is wonderful.

Really wonderful.

All in all, nice dish.

(LAUGHS) Thanks, guys.

Ahh! Love the ice cream.

ANTONIO: Good job! Thanks, mate.

Oh, that was fun. Yeah.

(CHUCKLES)

Next up, it's Robbie!

ROBBIE: A chicken schnitzel with Corn Flake crumbs,

smashed potato with crumbs on it on a salad.

JOCK: Perfectly cooked chicken.

The texture was beautiful.

There is nothing better than a great schnitty.

ANDY: Brent, you're up, mate.

BRENT: Today I got a banana roti with Corn Flake ice cream.

Ice cream - 10 out of 10.

Oh, sweet.

That's like eating a bowl of Corn Flakes. Brilliant.

Texture was amazing, but the flavour was even better.

Concept-wise, absolute belter.

Malissa!

I've made Rice Bubble fried chicken

with pickled cucumber and a spicy mayo.

It's simple and it's fun and it's nostalgic.

The spice rub has some nice flavour to it.

The cook on the chicken is nice but it is really oily.

I'd still take this as a win and build on it.

Alice!

It's a tropical Froot Loop parfait with passionfruit caramel.

Your parfait's split -

might have been, yeah, too much powdered Froot Loop in there -

which is a real shame, 'cause I love the idea, I love the presentation.

Like, it was all there.

But there's just a couple of technique issues

that may have you in trouble, unfortunately.

Next up, it's Grace.

Is that a 2-litre bottle of milk?

GRACE: The judges were a bit confused about my dish.

It's come together exactly how I wanted it to.

I hope the judges like it!

NARRATOR: Get inspired by our fabulous home cooks.

now on 10 play.

(TENSE MUSIC)

(JOCK SNIGGERS) (GIGGLES)

Grace! (GRACE LAUGHS)

She's still high. Grace...

Sugar high, Grace.

Yep. (LAUGHS) What have you made?

So I've made Froot Loop pop-tart cereal.

So there's a white chocolate and Froot Loop filling.

It's super nostalgic because, like,

pop-tarts and Froot Loops.

I would never be allowed that,

but it was the best day when I could have it.

(LAUGHS)

I get the idea and I love you were so excited about it.

Honestly, like, I just wanted to hold you

and stop you from shaking with the sugar high you were on.

I think this is what happens when you have too much sugar.

OK.

Seriously. (LAUGHS)

It's like you've just... Your brain's went... (MIMICS EXPLOSION)

100 miles an hour and you've decided to do something absolutely crazy.

It just tastes like shortbread that's been...

..soaked in milk.

OK.

With Froot Loops on it.

Like, I like that you're thinking outside the box.

I think it's a weird one, though.

OK.

I loved that there was a lot of fun going on here.

In terms of the execution...

You wanted them to be sort of bite-sized pieces.

Because they're so petite,

you don't get the joy of what a pop-tart is,

which is when you pop it out of the toaster,

you break it in half, you see that little bit of steam

and you get the right amount of filling-to-pastry ratio.

But, um, keep thinking like this. Yep.

Just find new ways of executing that fun.

(STAMMERS) It's so hard to say this,

because you were so rapt about that whole cook.

But sometimes it just doesn't work out.

You get the Most Enthusiastic Cook award today.

Well done. Yes.

Thank you! Thanks, Grace.

(ALL APPLAUD) Ohh...

Rhiannon, let's go! Yes!

What have you made us?

I have made you a Coco Pop brownie

with a chilli coulis

and a vanilla ice cream.

I love the flavour of all of it. The brownie's just undercooked.

Thanks, Rhiannon. Thanks, guys.

Next up, Rue.

It's a salted caramel cream

with a peanut butter centre

and a Rice Krispie crunch.

There are some wonderful textures and flavours going on,

the way that you've brought together

caramel, peanut butter, the Rice Krispies.

It's just a textural issue with that gelatine mousse.

OK, thanks, Andy. Thank you. Thanks, Rue.

Theo!

I've made a 'Mum, I dropped my ice-cream sandwich'.

The flavour of the ice cream screams 'Coco Pops'.

It just didn't set in time. Thanks, Theo.

Next up, Phil.

A Coco Pop parfait and a Coco Pop biscuit

with a raspberry and Davidson plum gel

and some green Chantilly Smartie cream.

I love the idea. I love the flavours.

But you haven't thought through the whole dish.

It's like you just got a mouthful

of soggy Coco Pops, which is not that great in terms of texture.

Thanks, guys.

(LAUGHS)

The next dish we'd like to taste belongs to Adi.

My cook was a little bit hectic and a bit stressful,

but I'm really proud that I managed to get a cake up today

and it looks really cute.

I just hope I've added enough Froot Loop milk that you can taste it.

Hi, guys! Hi!

Cake time. Cake time.

Adi, what did you make for us today?

Froot Loop cake.

JOCK: Shall we?

Let's eat it.

ANDY: Thank you.

I think it was genius.

Oh! Shucks. I really do.

The genius part of it for me was the idea behind tres leches

and soaking the sponge then in the cereal-infused milk.

That's what makes this. Mmm.

But most importantly of all, the flavour is fantastic.

The nostalgic element is there.

It tastes exactly like Froot Loops except a cake.

Adi, I thought it looks really cute.

It's tiny, it's on a pink plate.

It feels childlike, nostalgic, fun

and like it has a sense of humour about it

and it does.

Adi, you saved it.

(LAUGHS) You saved it.

It was looking like a bit of a mess there for a minute, wasn't it?

(LAUGHS) Yeah.

But honestly, it came up

and the sponge was light, it's full of flavour.

Nice work. Thank you.

Well done. Cool. Thanks, guys. Thank you!

Nice one! Cheers.

Yay! Yay!

ANTONIO: Good job!

I did it! I did a dessert, Ralphie.

(RALPH LAUGHS)

Next up, the Muffin Man.

Declan! (MELISSA LAUGHS)

I'm definitely a bit nervous.

I've never cooked muffins with breakfast cereals before.

My biggest concern is to hope that I've been able to keep them moist.

You cooked muffins! I did.

What are they?

I've got a Corn Flake banoffee muffin,

the choc Coco Pop muffin

and then a Weet-Bix and raisin breakfast muffin.

JOCK: Shall we?

I like the idea, OK?

Breakfast. Muffins.

Do you know what I mean? Cereal. Change over.

Like, I totally get it.

Moist they are not, my friend.

Um...

They're all very, very dry.

Not excited about your muffin mix.

Um, I was excited, yeah.

It's your mix, brother.

You gotta think about what you're putting in there.

Dried products like Corn Flakes and...

Weet-Bix.

..Weet-Bix, like, that's just gonna suck any moisture

out of your mix.

They were gonna have to be faultless.

There's a few faults.

Alright.

Thank you. MELISSA: Thanks, Declan.

Declan is my name and muffins are NOT my game.

Next up, Ralph.

RALPH: My biggest concern is that cook of the pork.

It actually looks like it's cooked really well.

But obviously I can't tell until they cut into it.

Ralph, what did you make us, mate?

So I made a Corn Flake and parmesan crusted pork

and I made mashed potatoes and a mint sauce.

and I made mashed potatoes and a mint sauce.

I tell you, you've got beautiful colour on the pork.

It's cooked beautifully, mate.

Ralph...

Yep.

Mate, the pork cooking is fantastic.

The crumb is beautiful.

Obviously, you know, Corn Flake being the thing,

but getting the parmesan in there, that is brilliant.

Mashed potato work is excellent.

Rich and buttery. Thank you. Thank you so much.

I'm loving you. Oh, good.

I'm absolutely loving you.

Perfect fry on the pork.

And then that real, like, punchy acidic mint sauce number.

Really bloody stoked for you. Well done.

The simplicity of a beautiful piece of meat,

a little bit of perfect potato

and a little punchy dressing to go with it...

I feel like this might be the direction you need to go in,

because you nailed it, you absolutely nailed it.

You are heading in the right direction. Celebrate that.

Thank you so much, guys. Well done, big man.

Are you gonna do another little...

Yeah! Do it, do it, do it! Ready?

Do it, guys! Yeah!

Ohh!

Antonio always comes off second best. (LAUGHS)

We wanted all you guys to have fun today.

Based on what we tasted, it was clear some of you had a ball.

Two of you especially really nailed it.

Antonio,

that was nostalgia done right.

We loved it! Well done.

(CONTESTANTS APPLAUD)

Ralph.

Oh! Corn Flake crusted pork.

Who could have known it was gonna be that good?

It was excellent, mate. Well done. Thank you.

ANDY: As for the rest of you guys,

we were on the lookout for the bottom three dishes.

If I call your name, you're cooking in tomorrow's Pressure Test.

Grace.

Still smiling, though.

I had fun.

Declan.

The last person cooking tomorrow in the Pressure Test is...

..Alice.

Grace, Declan and Alice,

you are all cooking in tomorrow's nostalgic Pressure Test,

after which one of you will be eliminated.

But don't let today's stumble lead to a fall tomorrow.

It's another day in the kitchen,

another chance to show us what you've got.

So go home, get a good night's sleep.

See you bright and early tomorrow.

See you, all. Well done, guys.

DECLAN: Oh, another Pressure Test!

ADI: Deccy, you've had the biggest roller-coaster.

(LAUGHS) I know!

NARRATOR: Tomorrow night on MasterChef Australia...

From Gelato Messina,

Donato Toce!

(CONTESTANTS CHEER)

..Nostalgia Week continues

with an incredible Pressure Test.

(GASPS)

Oh, my God. Good luck, guys.

It's the crowd-pleaser

no-one saw coming.

JOCK: Alright, let's see it inside.

Oh... Are you s...

Oh, my God! No!

(GUFFAWS)

Captions by Red Bee Media