Original subtitles

ANNOUNCER: Previously, on MasterChef Australia...

GILLIAN: What the hell is going on?

(EXCLAIMING)

..with a plant-based pantry...

POH: There's no meat... (CHUCKLES) ..or fish.

..they had to mimic something meaty.

JOSH P: As the butcher boy,

it's got me cooking well out of my comfort zone.

And there were meat-free masterpieces.

DARRSH: My plant-based fried chicken,

it tastes and it looks better than the original.

Chicken-not-chicken looks like chicken.

That is dynamite.

I cannot handle how much I love that dish.

But it was the end of the journey for Josh Clarke.

This experience, I think it's going to make me not only a better cook,

but a better man overall.

(CHEERING)

Tonight,

it's a sweet week for our top 10.

Who will wobble their way to immunity?

(CHEERING AND APPLAUSE)

Lots of smiles today, and rightfully so,

because you are the top 10

of MasterChef 2024!

(ALL CHEER)

Wow! So wild.

I'm a little bit worried, 'cause I've got to get a tattoo now.

Gill and I made a bet that if we both got top 10...

Oh, wow. I've got to get my first tattoo, so...

I'm drawing it, so it's going to be whatever I make.

Awesome. Just our faces is also fine.

(LAUGHTER)

I'll have the left cheek.

OK...

..this week is going to be very different...

..because it's...

..Sweet Week! (LAUGHTER)

They're not happy!

Look who's laughing there, look at that.

OK.

Darrsh. Darrsh is like...

The dessert lord. (CHUCKLES)

I'm so excited to hear it's Sweet Week.

Uh, I couldn't ask for a better time in the competition.

It's top 10, I'm the dessert guy - it's perfect.

I couldn't ask for a better week.

Every challenge this week is going to focus

on wild and wonderful desserts.

Oh, my God.

And what better way to honour Sweet Week...

..than with a super sweet guest?

(THEY GASP) Oh, wow! OK.

What?

This chef is an absolute pioneer of the dessert world.

He flipped the industry on its head with his incredible creations.

He's been part of this competition since the beginning.

(WHISPERS) Oh, my God.

And he's back to inspire you, all week long.

Ooh!

Please welcome

the master of the macaron,

the king of confectionery...

..Adriano Zumbo!

(ALL CHEER)

Insane! Oh, my God!

Zumbo!

(CHEERING AND APPLAUSE)

I'm gobsmacked.

Darrsh, are you fanboying, mate?

Yeah, big time, big time. I remember season one.

I remember the croquembouche.

I remember watching all the burnt fingers on the caramel.

That was me! Yeah.

We were talking about that the other day.

Yes. (LAUGHS)

We are top 10.

Well done, everybody, again.

What are you hoping to see from these guys during the next week?

I just want to see great desserts.

You know, flavour and texture is key.

For me, the visual is the last moment.

It's important. I'm not saying don't make it a visual,

but get the flavour and texture.

You want to eat something that tastes good,

and it stays memorable in your mind, right?

Something that looks good is only good for two seconds.

The minute I walk out that door, I'll forget you.

But if I taste something that's great,

I'll never forget you.

But also, when you attack these challenges,

whatever that is, the challenge, make sure that it has meaning

and a connection point.

So, every time you cook this week...

..you'll be cooking...

..for immunity.

What? Yeah.

Yes!

No, way!

That is right.

You cook the best dish,

and you won't be going home this week...

..starting right now, with this mystery box.

Head on over. Let's get behind a box.

Oh, my God!

Right.

What's under that mystery box? You're just not sure.

First day, come on, Zumbo, ease me into it.

Come on, don't be too hard.

Please, lift your box up now.

(GASPING, LAUGHTER)

It's jelly!

Oh, my God!

Happy Jelly Day!

You can touch it. Happy wobbly.

Touch it.

GILLIAN: That jelly is wobbly.

It's fun. I reckon this is a good start to Sweet Week.

Give it a wobble. DARRSH: Hey?

Give it a wobble. Come on. I'm giving it a slap.

(LAUGHTER)

Darrsh, you bad boy!

(LAUGHTER)

Oh, God.

POH: We've got yellow, which is mango.

Pink is rhubarb.

Blue is blueberry,

Green is lime.

Purple is Davidson plum.

Red - classic raspberry.

And orange is -

you guessed it - orange.

We want you to pick at least one of these jellies and incorporate it

into a dessert.

The pantry and garden are wide open.

You'll have 90 minutes.

Nice.

So, are you ready for this jelly?

(CHUCKLES)

Adriano, take it away.

OK, guys, you ready?

Your time starts now.

(EXCITED CHATTER)

Good luck, Sumeet. Enjoy, enjoy.

(FRENCH ACCENT) Orange!

Hello.

Oh, where's the agar-agar?

I think everyone would have some sort of memory with jelly

as a child.

Like, it's the most childish piece of dessert out there,

other than ice-cream, I reckon.

In my household, growing up, if there was jelly,

it would just be, like, Aeroplane raspberry jelly.

And I'm guessing that's probably not going to be in the pantry.

Run, run, run, run, run! Sorry, Lochs, go, go.

Go, go!

Alright, everyone, stop touching the jelly for one...

Step away from the jelly. ..second,

because as much fun as jelly is,

there is definitely a sweet spot, right?

What do you want to see? Not see?

Well, yeah, definitely no half-set jelly,

you know, where it's a bit slimy and...and so forth.

And there's also the other end of it where it could be like rubber,

like a bouncy ball where, you know, it's literally...

You give it to a kid and go and play.

Um, so I think there's a... There's a happy medium.

And it also depends on what the other textures are

on the dessert. Yeah.

What are you...? What are you pairing it with

to how it sits beautifully

to connect with those other layers?

It's a fun cook.

Every one of your desserts has an element of fun to it,

and I hope they bring that to it. Yeah.

How can you avoid fun with jelly? Exactly.

I...I want to take a bite out of that.

(LAUGHS) I do want to take a bite.

Which is the least slapped?

JEAN-CHRISTOPHE: You are joking! It's got no...

Have you? (LAUGHS)

Oh, look at the size of my mouth!

Oh, just a little one. Oh, that's so cute.

Jelly is very much like a school-canteen item

or a birthday-party item when you're a small child.

It's not really something I've eaten

for probably over a decade.

Except now I think about it,

I'm thinking jelly shots, and I definitely have had that.

(LAUGHS)

I think I could really take this jelly

to a very nostalgic memory.

My Danish heritage is such a big part of my life and my upbringing.

Um, it's something that I feel really proud about.

And my mormor, she is the sweetest being on this planet.

So, it essentially means...

'Mor', so M-O-R-M-O-R.

It's 'Mum's mum'. Yeah. (CHUCKLES)

She doesn't speak a lick of English. (LAUGHS)

So, we communicate always in Danish.

My mormor, she is the somebody in my life who is as passionate

and as interested in food as me.

I am using rhubarb jelly as inspiration today,

and we're going to do a little spin on my grandmother's, uh,

very typical Danish dessert.

It's quite the mouthful.

It's called Rodgrod med Flode.

And traditionally, it's just a very basic kind of like a soup -

berry and rhubarb soup.

And it's made with just whipped cream on the top.

This is going to be a bit different.

I'm obviously going to be using rhubarb

as the jelly component today.

Come on.

Got plenty to do - I've got to prep my rhubarb,

get some juice happening,

because that's going to be the base of my jelly.

I need to get that in the fridge, kind of ASAP.

I made a creamy element to replicate the creamy part of this dish,

so I'm just going to stick with a basic vanilla ice-cream.

And I thought I could use some rice,

puff it up, sprinkle it on top.

I'm hoping it just adds that extra crunchy texture

this dish really needs.

I've got my little Viking horns, too, so, you know,

ode to family, ode to heritage,

um, an ode to, hopefully, a successful cook today.

Mmm.

Glug, glug, glug, glug, glug, glug, glug.

Blup, blup, blup, blup.

Darrsh, it's Adriano Zumbo! Hello!

Nice to meet you, man. How are you?

Hey, how are you? Lovely to meet you.

Yes. Ooh, I can see a fryer.

There's a fryer out.

Um, I'm doing a take on peanut butter and jelly.

Ha! Nice.

So, um, I'm actually doing a cruller.

Yeah. So, a fried French doughnut.

Yeah. Uh, peanut butter cream.

Um, the jelly component is going to be the jelly

in the middle, raspberry jelly.

This guy's nodding like a maniac next to me.

Yeah, yeah, yeah. Well, to be honest, what you've said...

Yeah. ..is exciting.

Yep. You know, it's, like, got a lot

of different textures, elements. It's fun.

Yeah. I mean, peanut butter and jelly -

it's such a nostalgic connection point.

This is exciting. I hope you can, like, pull all these things off.

Yeah, thanks. You know what I mean?

So, if you can do it and get all the flavours right... Yeah.

..and, uh, I'm pretty excited to taste it.

Awesome. I won't let you down.

Pumped. Pumped! You've got Zumbo excited.

Now it's just about the execution. Cool. Thanks, guys.

Have a good one. Cheers. Cheers.

Zumbo is really excited about my idea.

Adriano was THE guy that got me into cooking and baking.

It's a massive moment for me.

I need to make sure I nail every single element.

We're looking for that one top dish,

and you got one hour to go!

POH: One hour! Yeah!

(APPLAUSE)

Ooh!

JOSH P: How cool is it making my own jelly?

Today I'll be using raspberry jelly,

and I'm going to make my Nana Marg's -

rest in peace, Nan -

famous, um, raspberry sponge cake.

Going to have a layer of raspberry jelly

so I can cut a nice ring.

Going to have a couple of nice, fluffy sponges,

some whipped cream through the middle,

icing sugar over the top.

Simple but flavourful, and everyone loves it.

Every birthday, or any time there was anything,

Nan made the sponge.

The recipe, I brought it to the competition,

and I thought, "Maybe one day I'll pull it out."

SUMEET: I've got flour.

She didn't say flour, so I'm not going to flour.

Just give it a bit of a spray. Oh, OK.

OK, just spray it, yeah.

Just make... 'Cause it'll come out easily then.

She said just do it with a knife around the outside.

I'm sticking with Nana Marg's recipe,

word for word and gram to gram.

I honestly don't think anybody would have tasted a sponge

as good as Nan's.

It's a different recipe, and, um, everybody wants it,

which we don't give out.

I'm not bullcrapping now.

There's so many people that would love that recipe.

Mmm!

I don't know what goes in a normal sponge,

but I know what goes in this one.

Nana Marg's secret trick.

I hope yous haven't filmed it all!

Cop that one, did you? (LAUGHS)

Mum will kill me, you realise?

I'll be out of the family and out of the will.

Look, I'm excited today, I really am. If I pull this off,

you know, some of the best dishes in here have come from the heart.

So, this one's probably really closer to me than any of it.

Making me feel a bit choked now.

So, um, hopefully Nan's looking over me

and really proud of what I can do.

Jelly's fun. I'm a textural eater,

so I've always loved jelly as a kid

and as an adult.

I think of these beautiful Asian sweet treats that you get

from the front of a checkout of an Asian grocer.

They're, like, these beautifully clean, layered jelly treats.

So, today, I'm really inspired by those clean, pristine layers.

Gilly! Hi. How are you?

How's it going? G'day, Gill. Good.

Oh, there's a bit going on here. So, tell us...

Yeah, there's a lot going on here. ..tell us what flavour jelly

you're making. I picked the mango jelly.

It's reminiscent of my childhood.

I'm doing a mango-jelly top, but it's a cheesecake.

It's going to be mango jelly with a cheesecake filling,

and then a coconut-ginger base.

I like it. Right.

And so, this is obviously to serve it in.

It's going to be like a slice. Yeah, like a bar.

So I want it to look... And so, you'll go biscuit base.

Yep. Then, you'll go cheesecake base.

Cheesecake. Then, you go mango jelly.

Jelly, and then hopefully some tempered chocolate garnishes.

OK. Yeah.

OK, Gill, make sure you have time for that jelly to set.

Yeah. Yeah.

You can't pour the jelly in until everything is set underneath.

No. Yeah, so... So you need to...

But the jelly has to be money, doesn't it?

Yeah. Jelly has to be money. Yes.

Thanks, guys. Thank you.

Andy's telling me that that jelly needs to be set.

Mm-hm, mm-hm, mm-hm.

But the cheesecake is the middle layer.

It needs to be set as well.

This cheesecake filling is going to be the thing

that holds it together.

I know I need to get these timings perfect.

I don't want to be going home on Sweet Week.

That won't be sweet.

How long have you been in the trade now?

How long have I been...? Uh...26 years.

26 years. Yeah.

Because when you think what they can do now...

Oh, yeah. ..and what they could not do before.

(CHUCKLES) Oh, yeah. How clever and demanding,

and pushing yourself.

Now, they are stepping in like they've done it before.

POH: Yeah, yeah, yeah. This is not going to work.

Is this going to work?

No.

I have chosen...

..orange flavoured jelly.

I want to pair it with coffee.

Coffee goes so well with orange, especially orange zest.

So, I'm making a Mont Blanc coffee dessert.

Oh, yeah.

That is some good coffee.

SAV: So, the dessert is something that I'm calling Tea And Biscuits.

I'm actually doing a masala chai panna cotta,

rhubarb fluid gel,

and poached rhubarb to really sort of have that jammy fruitiness

that you get from biscuits.

So, what I'm going to be doing today is a beautiful mango and lime jelly

with a beautiful mango cheesecake.

LACHLAN: I'm going to try and make a jelly cocktail

with the orange jelly.

So, I'm going to be making an orange and thyme sorbet

and also going to be making an orange and tequila jelly.

It's an orange-off. Let's do it.

It's an orange-off!

(LAUGHS)

Let's go.

Harry, it's smelling like a ski resort over here. Hi, guys.

(CHUCKLES) Yeah. ADRIANO: Wow.

Channelling a little bit of that today.

Bringing back Christmas. A bit...a bit of, um, ski resort,

a little bit of my grandad, as well.

His favourite dessert is, um, vanilla ice-cream

with red wine poured on top, straight out of the bottle.

And if you've never tried it, it's actually bloody good.

There you go. So, what are you making?

I've got a mulled wine...

..uh, mulled wine jelly.

So, that's got oranges infused into it,

some cinnamon, some cloves,

star-anise.

And then I'm going to do a vanilla panna cotta,

set it all in the wineglass.

I'm going to garnish it with some orange gel.

I mean, I love that you've channelled that story

that, you know, it's something that means something to you.

Yeah, my only thing is make sure those textures...

Yeah. ..work, yeah?

100%, yeah.

'Cause there's nothing worse than... You know, we're not in hospital.

Yeah. (LAUGHS) You know what I mean?

I don't want a bunch of soft textures.

Thanks, guys. Alright, good luck, Harry.

I want this to work for you because it sounds amazing.

I want it to work, too. Go, Harry.

Alright, no-one touch this blast chiller.

You know, I'm going jelly on jelly.

There's going to be...

There's got to be some sort of other texture in there.

And I'm going to have to think of something fast.

I'm looking at the mulled wine, and I think having, like, something

that looks like a cork in there could be kind of cool

'cause it's, like, the wine and the cork, you know?

My, sort of, initial idea is to do, like, a hazelnut dacquoise.

So, I'm just combining hazelnut meal, eggwhites,

icing sugar.

And then I'm going to bake that, turn it into, like, a nice,

like, halfway between a meringue and a cookie.

So, hopefully, it was going to give it that...you know,

like a crunchy sort of texture.

And then I've just got to figure out how to actually turn it into a cork.

My first meringue.

It's like... It's like my first child.

It's beautiful. Look at it.

Just all falls out.

It's crazy.

JEAN-CHRISTOPHE: If you mix the gelatine with your food...

It's so strong!

It's so strong! Oh, my God!

It's ridiculous.

The whole thing is just suddenly just going to go...bloop!

GILLIAN: How are you going there, Crispy?

I'm having fun, man. Yeah?

Yeah, are you? Yeah. It's fun.

Hey, Alex. Hi.

How are you going? ANDY: Hi, Alex.

Hi. Tell us what you're making.

Oh, my goodness. OK, I'm doing a spin

on a very Danish classic dessert.

It's called Rodgrod med Flode.

Um, it's a mouthful in itself.

Say that again.

'Row-grow' med...

'Row-grow'... 'Row-row'...

'Grow'. Yeah.

'Meh flow'. 'Mull-full'.

Yeah. (LAUGHS)

It's, uh, like a berry-rhubarb soup.

Are you doing a strawberry jelly? No, this is rhubarb jelly.

Yum. Oh, yeah, nice.

Yeah, rhubarb. I love rhubarb.

Make this a dish where you can stand up there

for the rest of the week. Yeah.

I'm so excited about eating something from your heritage.

Yeah. It's so cool.

Thank you. Good luck.

Thanks, guys.

My jelly is busy setting.

It's going to take some time in the fridge.

My ice-cream is in the churner,

mixing until it's stiff enough to whack in the freezer.

I want the dish of the day so bad.

And to do it, I know I need to add an element of texture.

I thought I could use rice -

puff it up, sprinkle it on top.

I'm really hoping that this rice brings

a real earthy but crunchy texture to this dessert

and make it a really cool thing for the judges.

Mmm.

I'm here, and I'm ready for my time to shine.

And it would be really cool to do it off the back of my heritage.

Oh, pretty!

Thanks, babe.

JOSH P: Just having a look at Nana Marg's cakes.

They look pretty good.

Pezza, how's the sponge going?

Nana Marg said 23 minutes,

and it's been 22.13.

I'm going to tell you, that doesn't look cooked to me.

It's very blonde. Yep.

Have you...? Do you know what I usually do?

She said don't open it, though, either.

I know. I usually just go shake the oven a bit,

and just see if it's wobbling.

She said it should spring back when I touch it.

Yeah, yeah, that is definitely the test.

Give it a crack and have a look, or what?

Uh...

Maybe... It's up to you.

Um, I don't want to not agree with Poh,

but little Nan, she was only little,

and Nan would be looking down on me, going through the steps to make sure

I do it word for word.

I'm bringing them out.

I hope that it's the right decision.

I've taken my sponges out

for my Nana Marg's raspberry jelly sponge.

But Poh thinks that the sponges, they're pretty pale,

and they might need a little bit longer.

But I'm sticking with Nan's recipe, word for word and gram to gram.

Is it done? Not done? I don't know.

Poh, she's probably eaten the most sponges

out of any of the judges up there and knows what's good.

So, I'm definitely taking a risk with this.

I don't cook sponges. What am I doing?

The whole cook is resting on how that cake is cooked.

We're just going to have to wait and see how it comes up.

I just hope that I don't disappoint Nan.

I think Nan would be looking over me and just cackling to herself.

She'd be really stoked.

Stay excited, stay excited.

Stick with it.

Make sure your jellies are set.

You've got 20 minutes to go.

Never seen a fuller blast freezer than that.

Ooh, that is sour!

I'm not going to use that.

POH: Alright, I just need to do something.

Nothing to see here. Yeah, nothing.

GILL: Today, I'm choosing the mango-flavoured jelly.

I'm going to be making a mango-agar cheesecake,

inspired by the layers of Asian sweet treat that you get

from the front of a checkout of an Asian grocer.

The clear pressure points is obviously the consistency in the layering,

because there are clear layers of this.

There's three clear layers - the biscuit base, the cheesecake,

and the jelly,

um, to have that looking pristine.

Right now, I'm working on the last main element,

which is the key element - it's the jelly.

Andy was telling me that that jelly needs to be set.

I know this is a jelly challenge,

but that jelly component is the last element

that goes on top of my layered cake.

So, right now, I've got that biscuit and cheesecake

already in the blast chiller.

Even though I know that it's not completely set,

I need to pull out that cheesecake and biscuit base,

and then I need to pour my jelly in so that can set

with the other layers on time.

It's risky, but I'm hoping that it's set enough

that the layers don't merge together.

Slippery sucker.

Today, I'm cooking a peanut butter and jelly cruller

using the raspberry jelly from the mystery box.

Zumbo is really excited about my idea,

so the pressure's on for me to deliver.

But I'm really happy that I've chosen the right thing

to cook today.

While my jelly is setting, I move on to piping my cruller.

I need to make sure that they're piped perfectly,

the texture is great on the outside, and they're fluffy in the middle.

Oi!

Yeah.

It's really, really tricky to get the perfect cook

on a cruller, but Zumbo's in the house,

so I have to nail this dish.

Who said jelly was fun?

15 minutes to go! Woo!

15 minutes.

HARRY: My dish is mulled wine jelly,

with a vanilla panna cotta.

LACHLAN: Friend, absolutely beautiful. Not bad.

So, Adriano and Sofia,

their main concern with my dish today is just texture.

There's got to be some sort of other texture in there.

Otherwise, it's just a whole mouthful of squishy, jiggly stuff.

While the panna cotta and the jelly have been setting

in the blast chiller,

I made hazelnut dacquoise, like a meringue

with some hazelnut meal, and baked that.

Uh, and then I'm going to shape that into a cork, hopefully,

and that's going to be one of my garnishes.

I've found, like, a metal cylinder,

that's about the diameter of a cork.

So I fill up the tube with dacquoise.

And I think the best option is just going to be

to stab this dacquoise as many times as I can,

and then squish everything down and hopefully push it out

like a little cork poo.

(LAUGHS)

Oh.

Oh, yeah.

So, yeah.

It comes out the end and it looks like a cork.

Let's go.

This is super stressful.

GILLIAN: Desserts are so damn fiddly.

My tempered chocolate garnishes are done,

and the whole mango jelly cheesecake is now in the blast chiller.

Five minutes to go.

Let's go!

I know it needs more time in that blast chiller,

but time is not my friend today.

Shitters!

So I can't wait. I need to take it out right now.

I get that cake out and I hope it's set.

If that centre isn't set,

then everything's going to fall apart.

I need to see clean, pristine layers.

Please set. Please set. Please set.

I get that cake out, and I lift that mould up

on my mango jelly cheesecake.

I'm praying it's set. Please set. Please set. Please set.

I need to see clean, pristine layers.

The jelly has set.

Yay!

But time will tell when I take it out.

Goddamn.

I'm looking at it.

There's the three defined layers,

but it's looking a little bit too soft.

So I'm really hoping that, when the judges taste this,

it's set enough so it doesn't blend in together.

That's the ultimate goal here, right now -

is that the layers don't merge together.

Oh, God.

It's time to get your jelly on the telly!

Three minutes to go!

DARRSH: My cruller's done.

I'm really happy with the colour of them

from the fryer.

I cut through my tester, and it's so perfect.

It's fluffy on the inside, crispy on the outside.

It's exactly what I want.

Oh...

That looks sick!

The jelly is looking really good.

I take my cruller and I dip it into my crunchy peanut butter glaze.

I then sprinkle some freeze-dried raspberries

over the top, let it set for a moment,

cut it in half horizontally,

and now I pipe on

my smooth peanut butter cream onto the bottom.

My raspberry jelly goes on top.

I'm feeling pretty good.

I don't want to count my chickens before they hatch,

but Zumbo's in the house,

so I've really, really pushed myself today.

I'm going to be jelly if I don't end up with the immunity.

Oh, my God, so pretty, Darrsh!

This whole challenge leans

on this rhubarb jelly being perfect,

so I'm really nervous.

But I open the fridge and I pull it out,

and it is perfect.

I'm in all sorts. I'm having kittens right now.

This is great.

Now I need to figure out how to plate this Rodgrod med Flode.

I have this idea,

'cause it's all about fun and nostalgia,

about incorporating one of our Danish Christmas games,

based on this rice pudding that we eat every Christmas.

And there's a single almond in it,

and if you happen to be the person

who gets the almond on your plate,

you win a prize.

On goes the ice-cream.

I've made, you know, a really pretty arrangement

of flowers and crunchy puffed rice along the side.

And just in the well of the ice-cream mould,

I've poured in some hibiscus syrup.

I'm having a good time.

Really good time.

HARRY: I'm really stoked with how my dish looks.

My wine jelly and the panna cotta is set.

They're exactly how I want them,

and I'm stoked with the texture in the cork.

Yeah, I've made, like, a cork that looks like a cork.

I need a crunchy sort of outer layer of chocolate

around the cork.

I came up with that on the fly.

I'm really, really stoked with my creativity today

and that I managed to get something up

that looks half decent.

Is it two minutes or three?

I think we're almost ready for this jelly.

One minute left!

One minute!

Oh, my God.

We're going to run out of time.

The jelly. The jelly is so perfectly...

It's... It's nearly too good, it's that hard to get off the paper.

Oh, don't do it to me.

Put the layer of cream on,

then I just put the jelly on top as quick as I can.

Time's just disappearing.

My hands are shaking.

This delicate little job,

these little hands aren't made for that.

We've worked so hard to put Nan's sponge on the table,

but I'm just worried whether they're cooked right through.

I'm sorry for a few of you.

10...

JUDGES: Nine,

eight, seven,

six, five,

four, three,

two, one.

Bravo!

Good job.

Happy days.

Oh, so bad.

Oh, it's so good.

Those corks look cool, man. Thanks, dude.

We have kicked Sweet Week off with a bang.

Today was all about the jelly,

and now we're looking for our top dish.

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

..Alex.

We're sliding.

Oh! Oh!

Alex, what have you made?

This is Picnic at Mormor's.

Picnic? Picnic at...?

Picnic at Mormor's. My grandma's.

Ah! Mormor's.

My Danish grandmother.

It's essentially a take on a very traditional Danish dessert

called Rodgrod med Flode.

Rog-rog r-gah?

(ALL LAUGH)

Almost.

As part of the tradition,

hidden in this bowl is a single almond.

And whoever gets the almond is the winner.

Is...? It's like in France.

There is an almond in there. Let's have a taste.

One spoonful each. No cheating.

Who's going to get the lucky almond?

Ah, yes.

You're the queen. (APPLAUSE)

Well done.

Thanks, everyone.

She's a winner.

Alex...

(CHUCKLES)

..I love it so much!

Oh, yes!

Poh's melted.

Oh, you've done the Danes and Queen Mary...?

Yeah. She's the queen. Yes. Yes.

..so proud.

I love it so much because, to me,

it just tastes like nature.

You've got so many layers in there.

'Cause it looks so simple.

It's just, like, a layer of jelly with some berries on top.

But I love the little crispy bits of puffed rice,

that vanilla ice-cream.

It's kind of... I don't know.

There's something very precious about the flavours.

I think it's delicious.

I like the jelly, the ice-cream. Some good textures in there.

Thank you.

The reason why I say that is 'cause you can't see any texture.

Mm-hm. And when you eat it,

the puff of rice has got that crunch.

I think it's really well done. Thank you.

Everything you've put on there is so refined and considered

and pared back.

And I'm not just saying that because I'm the lucky almond winner.

In fact, I'm on this side of the table.

So I've given this a little polish

and I think you should take it with you.

Oh, wow! It's, like, my lucky almond!

(LAUGHS)

It's very cool.

Thank you.

Tak! Thank you.

(CONTESTANTS CHEER AND APPLAUD)

Oh, well done.

Come on down, Darrsh.

Yeah, Darsshy! Wooo!

There's a lot of pressure on me today.

Zumbo's in the kitchen. It's dessert week.

I can't wait for him to taste it,

because I'm really proud of what I've put up.

But I really just hope he likes it.

ANNOUNCER: In the mood to cook?

Grab your aprons and try

these delicious MasterChef-approved recipes on 10play.

Darrsh, what is that?

That is a peanut butter and jelly cruller.

So, you've got raspberry jelly veil,

peanut butter cream,

on top is a crunchy peanut butter glaze

and freeze-dried raspberries.

JEAN-CHRISTOPHE: OK, let's have a look.

Um, honestly, Darrsh,

like, that is...

..unbelievably good.

(CHEERS)

I don't like crullers, and I loved that.

Beautiful crisp on the outside,

and then inside was so moist

and just the right amount of sweetness and saltiness.

The jelly is so intense with that raspberry.

It was just so delicious.

Awesome.

The concept is actually impeccable.

It's very well executed.

The cream is...

Look, you think Nigella is the only one to lick...

..her finger? Me too.

Darssh, the look is like out of a...out of a book.

I love the flavour combo.

I think that peanut butter cream is light and airy,

balanced out well with the tartness from the raspberry.

It's a perfect dish. I'd love to call you Darrsh Vader.

(ALL LAUGH)

JEAN-CHRISTOPHE: Well done.

It's time for Gilly's jelly.

Yay!

It's everything that I wanted it to be flavour-wise.

It tastes like a mango Wispa,

but it's not everything I want it to be set-wise.

It's a jelly challenge.

It needed to be set.

Hopefully the flavours will send me up on the gantry,

because I know the way it looks isn't going to.

Gilly's jelly. Gilly's jelly.

I never heard that before.

What have you made us, Gill?

Today I've made mango jelly cheesecake.

The layers are the mango jelly on top,

which has a little bit of lemon juice in it.

The centre is the cheesecake,

which has now covered the biscuit base,

which has coconut and ginger as well.

So, how did you go getting all the layers set, Gill?

I really wanted clean, pristine layers.

Uh, I didn't quite get there today.

I think something happened with my cheesecake

that made the top layer sort of collapse with it.

OK.

Gill, I thought there was definitely something in this,

but I feel like each layer's let you down, unfortunately.

You haven't set the cream cheese base,

then the mango.

You've got some work to do, right? 'Cause this is a whole week.

It's a dessert week. It's called Sweet Week for a reason.

So I would be reading.

I would be up late at night.

Make the most of your time throughout this week

and learn from your mistakes.

Thank you. Thanks, Andy.

ADRIANO: A great idea.

If you had've nailed that, the simplicity of it,

the...the flavour combo would have been out of this world,

but obviously it's had a few architectural issues.

You know, I think a little bit more work

and you'll get it right. Thank you.

Thanks, Gill. Thank you, you guys.

Sumeet, we'd love to taste your dish now.

SUMEET: I'm going to call this an Indian Summer.

POH: I love that combination of the mango cream on the bottom,

and then that lime jelly,

and the set on that jelly is perfection.

So, really good job.

Thank you. JEAN-CHRISTOPHE: Well done.

Let's have it, Lochy.

The double jelly cocktail.

Blood orange jelly and tequila and lime jelly.

ADRIANO: I really like the combination of blood orange.

The little bit of thyme added a nice little fragrance

in the background. Very summery.

And reminds me of sitting in a piazza in Italy or something.

You know, just on a hot day, kicking back.

So, well done. Alright. Thank you.

Next up, we've got Sav.

That's gorgeous.

Calling this one Tea In The Garden.

JEAN-CHRISTOPHE: This was superbly well presented.

In fact, that would definitely go in my restaurant

for lunch in the summer

Ca marche!

Whew! Thank you.

Next up, it's Nat.

NAT: Full Mont Blanc coffee with orange jelly.

Flavours are on point. Just think the coffees are too set.

It's a little bit bitey for me.

Next dish we'd like to taste belongs to Harry.

I'm really proud of what I've come up with today.

Like, I'm not a dessert guy,

but I'm happy with the flavours.

I think it's creative. I'm stoked with the cork.

It genuinely looks like a cork.

Yeah. Can't wait for their feedback.

Hmm.

I've made a mulled wine panna cotta with cork, uh,

orange gel and hazelnut.

I assume that doesn't mean you infused the flavour of cork

into your dessert?

No, no, I've made a cork.

Uh, so it's made out of hazelnut meal,

meringue and icing sugar

that I compressed down with layers of dark chocolate.

Alright. Shall we dig in? Yeah.

I'm just going to take this out and play with it a bit so we can...

Is that alright?

Yeah. Yeah, go for it.

JEAN-CHRISTOPHE: It really looks like a cork.

It really looks like a cork.

ADRIANO: Really good touch. SOFIA: Pops like a cork.

Harry, the panna cotta is textbook in terms of the set on it.

It just, you know, really disappears.

It's epic, and the flavour is on point, too.

I really like the flavour of that mulled wine.

I loved the cork. I think it's a great idea.

You know, it's really, uh, kind of clever

with the hazelnut dacquoise.

It actually really looks like a cork.

I think it's quite smart and it added...

It added a little bit of difference to the dish.

Do you realise what you've just done?

Harry, this is fantastic.

It's spicy.

It's not too sweet.

Look, I'm not making a fuss, but I love it.

It's real. What is it?

Your panna cotta,

you really, really did it to the level

where you've got that little wobble.

It's just phenomenal.

That cork of hazelnut meringue looked exactly like a proper cork,

and it was delicious enough.

Come here, come here.

I didn't expect to give so many kisses.

That was nearly on the mouth. He nearly went the same way!

I love you!

That's brilliant.

It's been a few weeks since I've had the "fantastique"!

So it feels great. I'm stoked.

Pezza.

We'd love to taste your dish next.

Go, Pez. Good luck.

JOSH P: I know Poh thinks these sponges are underdone,

but that's how Nan's sponges look. They're always pale.

So, just, fingers crossed

and praying this is not undercooked.

Oh, look at that! Oh.

Pezza, what do you call this?

Ah, this one's dedicated to my nan.

So, this is Nana Marg's Raspberry Sponge Cake.

Hope it's half as good as Nan's and youse'll like it, I reckon.

I saw it and it looked really blonde when you said it was ready,

and I was really worried.

Sponges are actually not easy to master.

Alright, we're going to taste.

Josh,

Nana Marg would be...

..super proud of your sponge.

Thanks.

It's textbook.

You've done such a great job.

It's really, really good.

It is everything I wanted this to be,

so, well done.

Josh, hats off, man. That's bangin'.

You know, it's light, fluffy, great sponge,

you know, great jelly, great cream.

You know, hit it out of the park. Thanks, mate.

The sponge is faultless, really. Yeah, faultless.

It's faultless.

The jelly component, it is sharp and intense

and the perfect set for the texture of the cake,

but also the cream.

The crumb on this sponge, like, that fluffiness, it's...

I mean, I...I could honestly lie on one

and have a beautiful night's sleep.

Look, it's like a souffle. It's perfect.

It's light, it's colourful.

And I think the jelly, which is the brief of today -

how to make the perfect jelly into your dish.

Bingo.

Come here again. Come here.

'Cause I want to do more.

Yeah, you're going to open your shop.

Meat plant-based burger, cakes...

Well done, honestly.

Nice work, mate.

(CHEERING)

I'm really pumped.

It would be nice to be the best dish of the day,

but even if not,

I'm really proud of you, Nan. Thanks for that one.

Day one of Sweet Week

and we are already riding the sugar high.

Adriano, how do you think they did?

Most of you jellified this place really well...

(CHUCKLING)

..and really excited to see the rest of the week.

Hats off for today. Really proud of you guys.

Let's see who's got the win and who's safe

for the rest of Sweet Week.

If I call your name, please step forward.

Ooh!

Alex.

Yes.

Well done.

(CHEERING AND APPLAUSE)

JOSH P: Good work, Alex.

Darrsh.

(CHEERING AND APPLAUSE)

Team WA.

Pezza.

(CHEERING AND APPLAUSE)

All three of you smashed it, no question.

But one dish

used their jelly in a more creative way.

So, congratulations...

..Alex.

(CHEERING AND APPLAUSE)

(INDISTINCT SHOUTS AND CHEERS)

Well done!

How you feeling, Alex? I think I know 'cause I saw it.

Ah! There's no words.

But this little lucky almond is going to follow me

throughout this trip, I reckon.

Bring it on. Thank you very much.

I'm really, really proud of myself.

And... (SPEAKS DANISH)

And, um...

Yeah, I'm just really happy.

Alex, what did you just say?

I said to my mormor, "I miss you and I love you."

Aw! It's been a while.

Alex, well done again. Thank you.

For the rest of the week,

you'll be up in the gantry safe and sound.

How good is that? It's so cool. It's really cool.

Everyone else, don't be too disappointed,

'cause you'll have another chance to win immunity tomorrow.

Go home.

Good night and sweet dreams!

(CHEERING AND APPLAUSE)

ANNOUNCER: Tomorrow night on MasterChef Australia...

Sweet Week scales new heights.

Oh, my...

(ALL LAUGH AND EXCLAIM)

Can they conquer the croquembouche...

Ditch them and start again?

No, no, no, you don't have time.

..and give it their own spin to win immunity?

SOFIA: Harry's putting fish in his dessert,

so that's not the weirdest thing I've seen today.

I am worried and massively excited.

Captions by Red Bee Media