All language subtitles for Masterchef.Au.S16E30.720p.WEB-DL.AAC2.0.H.264-WH

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?

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these delicious MasterChef-approved
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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