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daily Vid
  • 6/10/2025
S 17 E 27 >>> https://dai.ly/x9l7ky6
Transcript
00:00.
00:26Yesterday we went up against each other
00:28and seven of us won a place in today's immunity pressure test.
00:33I'm wondering why there's coloshes on every bench.
00:36Mmm. What's going on here?
00:38That's very weird.
00:42Everybody knows that pressure tests
00:45are some of the toughest cooks in this kitchen.
00:48And that's because the chefs that walk through those doors
00:51always bring a dish that tastes phenomenal.
00:55Today you'll be making my
00:59Flounder Kandinsky.
01:01I love it.
01:03And dazzles us when that cloche is lifted.
01:06Thanks, Yipod.
01:07That is mind-blowing.
01:08Cherry Blossom.
01:10Aww.
01:14Nice.
01:15Wow.
01:17That's nice.
01:19But today, how far you're pushed, it's up to you.
01:26Well, as you can see, you each have your own cloche.
01:29And this challenge is about what's under there.
01:34So let's do it.
01:37You can lift your cloches.
01:41Now.
01:43Oh.
01:48Yum.
01:49Oh.
01:50Oh.
01:53Ice cream, you scream, we all scream for ice cream!
01:57Yay!
01:58Woo!
02:03Well, as you can see, you've each got a different flavour.
02:10Alanna, you have roasted hazelnut and chocolate.
02:13Oh, yummy.
02:14Oh, yummy.
02:15Audra, you've got caramel honey macadamia.
02:18Ooh.
02:19Callum, cafe grande.
02:23Ooh.
02:24You beauty.
02:25Theo, you have Derwent Valley raspberry and white chocolate.
02:29Beau, you've got honeycomb and Australian honey.
02:32Depinda, you have matcha green tea and white chalk.
02:36I like it.
02:37And Andre, you've got cookies and cream.
02:40Oh, the best one.
02:43Using that ice cream flavour in front of you as inspiration,
02:48we want you to bring us a pressure-test worthy dessert
02:52of your own invention.
03:00Callum, there's no recipe on the back.
03:06Just double-checking, Andy.
03:08Yes.
03:10OK.
03:11We want to give you a fighting chance
03:13to come up with something incredible.
03:16So, you'll have two hours.
03:19Ooh.
03:20Holy shit.
03:21Wow.
03:22The garden and pantry are all yours.
03:24You can make absolutely anything.
03:26But remember, the flavours in your tub should be at the front of your minds and our palates.
03:34Most of all, we want a dessert to thrill the senses.
03:38So, we'll be leaving the kitchen early to give you a chance to really wow us in that tasting room.
03:43Ooh.
03:44Ooh.
03:46And you have every reason to bring your A game today.
03:49Ooh.
03:50Because...
03:51There won't just be one immunity winner, there'll be two!
03:55Yay!
03:56There we go.
03:57Ooh.
03:58Fabulous.
03:59Cook one of the best two dishes and you'll be safe from Sunday's elimination.
04:08Good luck, everyone!
04:11Your time...
04:14Starts now!
04:15Woo!
04:16Good luck, everybody!
04:18Good luck, everybody!
04:20Let's combo together!
04:22Go, Callum.
04:23Go on, Cal.
04:24Oh!
04:25Oh!
04:26Oh!
04:27Oh!
04:28Oh!
04:29This is crazy!
04:34What flavour you got, Beau?
04:35Honeycomb.
04:36Aussie honey.
04:37Nice.
04:38Yum.
04:43Bibi hip hop!
04:44Ooh!
04:45Ah!
04:46Cheever.
04:47Yummy, the pinda.
04:48It's actually really nice.
04:49Today, the flavour combination I have is matcha, green tea and white chocolate.
05:02How are you gonna matcha the flavours in...
05:04Yeah, yeah.
05:05I'm gonna matcha the flavours really well.
05:07Hey!
05:08I love matcha and I love white chocolate, so now my brain's just running.
05:14I need to come up with a dish that's pressure-test worthy, but also it needs to have the wow factor
05:19when I lift that cloche in front of the judges.
05:30Hello.
05:31Hello.
05:34Just wrapping my head around what those flavour combos are.
05:38One, two, five.
05:39Egg yolk.
05:40Okay.
05:41Well played, Connoisseur.
05:59My ice cream flavour today is Café Grande.
06:01Come on, Cal.
06:02Just drawing over here.
06:03Don't mind me.
06:04Ooh!
06:05What does it taste like, Calum?
06:07The first thing that smacks me in the face is that coffee flavour.
06:10As I'm eating more, you get more of that chocolate, the almond and that citrus liqueur coming through
06:15as well.
06:16So it's like four things.
06:17So it's actually quite a few things to wrap my head around.
06:19That's good.
06:20Good walking, Calum.
06:22Professional walking.
06:23Impressive stuff.
06:24Today is a really strange challenge because you're writing your own pressure test.
06:28So it's going to be as hard or as easy as I choose it to make.
06:33Got a paycheck here, Cal?
06:35Just made a little novel over here, don't mind me.
06:39But I feel like to stand out, especially with seven contestants total cooking today,
06:43I'm going to push myself harder than I have in any of the challenges so far in this competition.
06:47I basically want to go either the best dish or the worst dish.
06:52That's the only two options today.
06:54Oh!
06:55Oh!
06:56Oh!
06:57Well, well, well.
06:58That's so naughty.
06:59Ice cream for breakfast.
07:00What?
07:01Whoa!
07:02Oh!
07:03Oh, that's good.
07:04Mmm.
07:05I love this challenge.
07:08Oh!
07:09Sorry, gang.
07:10Yeah, you should be.
07:11We're busy.
07:12Mmm.
07:13That's so naughty.
07:14Ice cream for breakfast.
07:15What?
07:16Whoa!
07:17Oh, that's good.
07:18Mmm.
07:19I love this challenge.
07:22Oh!
07:23Sorry, gang.
07:24Yeah, you should be.
07:25We're busy.
07:26Mmm.
07:27That's so naughty.
07:28Ice cream for breakfast.
07:29Oh!
07:30Mmm.
07:31We've got very important work to do.
07:36Hi, Lana.
07:37Hello.
07:38How are we going?
07:39So, you've got chocolate and hazelnut.
07:40Yes.
07:41So, what are you going to do?
07:42So, I'm kind of going with a bit of a modern style dessert.
07:45Yeah.
07:46So, I'm thinking, you know, chocolate hazelnut cremeux, a gold chocolate and hazelnut ice cream,
07:51these little chocolate hazelnut rocks as well.
07:53I'm going to use those beautiful blackberries in there as well just to bring a bit of freshness
07:57to it and then sort of cover it all with these beautiful chocolate shards all around it.
08:01Yeah.
08:02I think with you, Lana, like, you know that chocolate and hazelnut combo is such a tried
08:06and tested old favourite.
08:07Yeah.
08:08I guess we'd love to see something, like, a little bit, like, left to the left, you know what I mean?
08:12Yeah.
08:13Which you are so good at.
08:14Yes.
08:15Yeah.
08:16Oh, no, no, no.
08:17You just added another thing into my brain.
08:19No, no, no.
08:20I don't know.
08:21I think that's great about it.
08:22And that's sort of what I'm trying to think, what can I put a little spin on something?
08:25Yeah.
08:26Like, how's it?
08:27Makes it interesting.
08:28Yeah.
08:29Yeah.
08:30Good luck, Alana.
08:32So, this has got my mind thinking and thinking, what can I do in this pressure test to bring
08:35a bit of that little Alana sort of flair to the dish?
08:39It's been 14 years since the last pressure test that I did.
08:47I wanted to get into that grand finale so much, but I came third.
08:54It sent me home.
08:58Coming back onto MasterChef, I've got unfinished business.
09:02This time, I'm back to winner.
09:05And I feel like today's pressure test is a real redemption for me.
09:11And it might win me immunity.
09:16So, my flavours are caramel, honey, macadamia.
09:19But today, I'm gonna actually bring a little bit of home in terms of using coconut.
09:25I love coconut-based ice creams.
09:28So, my dish today is gula melaka filo fingers.
09:32I'm making a coconut gula melaka ice cream with toasted macadamia through it.
09:45Gula melaka is essentially a coconut palm sugar.
09:49I grew up eating a lot of it.
09:51It's slightly sweet, salty, a little bit smoky.
09:54I'm gonna serve it with some filo fingers with a coconut cran-pat.
09:59And to top this off, there's gonna be a coconut and macadamia caramel
10:03with a whole lot of crispy crunchies on top.
10:05This is going to be a pressure test-worthy dish.
10:07So, I got a motor.
10:09Time is a gift. Make the most of it.
10:13You have 90 minutes to go.
10:15That's good.
10:29My ice cream flavour today is Café Grande.
10:33So, today, I'm gonna be making a dessert I'm calling Café Grande.
10:37Very original, right?
10:39I'm making quite a few elements today, starting off with a caramelised coffee
10:44and lion's mane mushroom ice cream.
10:46If you've never had mushroom in a dessert before, you're gonna think I'm really crazy.
10:50But it actually makes a lot of sense when you taste it.
10:53It's got this kind of, like, malty Milo kind of character
10:57that when you mix it with either caramel or sugar or chocolate,
11:00tastes delicious and it's really kind of interesting and funky.
11:03I think being able to surprise the judges when they eat it,
11:05not just visually but from a taste bud perspective, is a really good idea.
11:10The ice cream's churning and it's time to crack onto this shoe.
11:15Hello.
11:16This feels like your jam.
11:18Tell us what you're doing.
11:19I was hoping...
11:20Well, I was expecting to do, like, a follow a fancy, hard, difficult
11:23Michelin start-up recipe today, right?
11:25Yeah.
11:26And I'm not doing that.
11:27Yeah.
11:28But I was excited for that pressure of, like, seeing how I'd go.
11:30Yeah.
11:31And so, I'm trying to put myself under equal pressure.
11:33So, it's going to be this shoe that I'm making now.
11:36Yep.
11:37Salted mousseline, which is inside the shoe itself.
11:39On top of that is going to sit a citrus liqueur gel
11:42and I'm going to make a bunch of crunchy, textural kind of things.
11:44So, I've got a honeycomb going.
11:46I'm going to make some little creme fraiche kind of pearls in liquid nitrogen.
11:49Yeah.
11:50And a caramelised coffee and lion's mane mushroom ice cream,
11:54which is churning away.
11:55Ah!
11:56Chocolate almond disc on the top.
11:57Almond praline.
11:58Fridge-dried mandarins.
11:59Fresh mandarins.
12:00And then I'm going to use some mandarin branches
12:01and make your dry ice thing.
12:03Calum, how many elements are going on your plate?
12:05This is hectic.
12:0612 things.
12:0712 elements in two hours.
12:10That's what I'm trying to do, yeah.
12:12So, you're taking the brief of creating yourself a pressure test pretty seriously then.
12:16Like, you've actually given yourself a rough task.
12:18Yes.
12:19Yes.
12:20Yeah, yeah.
12:21Excuse me, Calum.
12:22Your elements don't even fit properly on your page.
12:24Yeah.
12:25It's the...
12:26You have set yourself a huge task with 12 elements.
12:30I'll do my best.
12:37Can we get some ice cream?
12:38Yeah.
12:39I'm interested.
12:40Here's Aunty Poe.
12:41Hello, my little vulture.
12:42Welcome.
12:43Here we are.
12:44Thank you so much.
12:46Spoons.
12:47Spoons.
12:48Spoons.
12:49Spoons.
12:50Spoons.
12:51Spoons.
12:52Spoons.
12:53Wow.
12:54Thank you, Poe.
12:55Mmm.
12:56I love a little bit of...
12:57Oh, it's so good.
12:58Is that honeycomb, Calum?
12:59Yeah, that's the honeycomb.
13:00Calum, what are you making?
13:01Ahem.
13:02This could take a while.
13:04Ah, sugar pastry, a salted almond mousseline,
13:07graham onion citrus gel, dark chocolate almond dish,
13:10honeycomb, creme fresh pearls, liquid nitrogen, mandarins,
13:12freeze-dried mandarins, some toasted almonds,
13:14fresh mandarins, and then I'm going to use some mandarin branches
13:16to make a dry ice thing.
13:17So...
13:1812 elements.
13:20Calum.
13:22Poe and Sophia are right.
13:24I'm putting a lot of pressure on myself making these 12 elements.
13:28I have no idea if two hours is enough time or not,
13:30but I just have to be like Usain Bolt and just smash it out.
13:33Wow-wee, Calum.
13:34This is impressive.
13:35I'm going to give it my all to try and win this immunity.
13:38Bravo, Calum.
13:40How are you going, Alana?
13:42Good, good, good.
13:44Getting there.
13:45Bo, what's bubbling away?
13:46Ah, honeycomb.
13:48Andre smoked the base for his ice cream.
13:50Okay.
13:51How's the tart base going?
13:52Yeah, good.
13:53That's good.
14:00Oh.
14:01Oh, hey.
14:02Hey.
14:03Don't mind me.
14:04No, you're right.
14:06Good work, Debs.
14:08Stepinda.
14:09Hey, guys.
14:10What's our matcha white chocolate girl doing?
14:12Um, so I'm making a laid cake poe.
14:14Yes.
14:15What type of cake?
14:16Like, what batter is that?
14:17So this is a matcha cake.
14:19Yeah.
14:20I'm so excited, personally, because I really wanted someone to do a whole cake.
14:24So what have you set up for yourself that really proves that you've created a pressure test for yourself?
14:29Okay, so I think structurally a cake is a little bit tricky.
14:33Um, so I'm trying to do three to four layers of the cake.
14:36So getting a layers right is going to be the tricky part, which is going to happen in the last 30 minutes.
14:40When you've made cakes like this in the past, how long do you usually spend doing them?
14:44I'm not in a rush ever, really.
14:46Yeah.
14:47So I bake one night, and then the next day I put it together.
14:49Yeah, because you've had overnight for it to cool.
14:51Yeah.
14:52Yeah.
14:53With the timing, I think.
14:54Yes.
14:55Um, it's so much harder than people think.
14:57We really would love to see it look beautiful.
15:00Yes, I'm going to try so hard.
15:01I'm going to be pushing.
15:02You have so much to do, and not my time in your hands.
15:05Good luck.
15:06Thanks, guys.
15:07It's very ambitious for me to try and do a layered cake in two hours.
15:14It's a big risk, and Poe, she's the cake queen in my eyes.
15:19So it's quite intimidating making a cake for Poe.
15:23How's it going, Dipinda?
15:24Yeah, good.
15:25Just want to get this cake in.
15:26But I haven't had the chance to cook for an immunity on this season so far, so this is my chance.
15:32I'm going to go for it.
15:34Looks beautiful, Dipinda.
15:35Allez, allez, guys.
15:3745 minutes to go, please.
15:39Come on.
15:40Let's go.
15:41All right.
15:42Go, Tim.
15:43Nice.
15:45Whiskey, whiskey, whiskey.
15:47Let's go, Poe.
15:48Woo.
15:49I got the honeycomb and Australian honey ice cream flavour.
15:52Come on, Poe.
15:53So I'm going to make a chocolate cannoli ice cream cone, and then I'll have some honey and eucalyptus ice cream in there.
16:00Some honeycomb on top.
16:02Nice, Poe.
16:03Go, go, go, go, go.
16:05Yes.
16:06That looks beautiful, Theo.
16:09I scored white chocolate and raspberry, so making a white chocolate custard and raspberry tart.
16:16I'm expecting perfection from this tart.
16:19Theo, do you mind?
16:21Yeah, sure, mate.
16:22Go for it.
16:23The colour, the combination, the smell.
16:28Oh.
16:29I would love to be in your position.
16:32Just because of those two flavours.
16:34Yeah.
16:44Whiskey.
16:47That laugh has many meanings, I've come to understand.
16:51Yeah.
16:52I've just taken a painted whiskey and put it into a caramel.
16:55Yup.
16:56And it's really whiskey-forward, and that's how I want the dessert.
16:59Right.
17:00No weird nuance.
17:01No, no.
17:02You've gone for flavour.
17:03Yes.
17:04Cookies and cream.
17:05What's cracking?
17:06You've got a smoked ice cream in here, vanilla and amoresi biscuit.
17:10It's going to be slammed in between a zeppelet, and it's going to be boozy as, and boozing
17:14with flavour.
17:15Oh, yes.
17:16OK.
17:17OK.
17:18You have a real knack of making dishes look beautiful and precise.
17:23This needs to be that.
17:24100%.
17:25100%.
17:26And I agree with you.
17:27Good day.
17:28Come on.
17:29We're expecting big things from you today, Alana.
17:34Yum.
17:35Big things.
17:36We'll see.
17:37My Promoan ice cream is all set, so I'm happy with that.
17:42I'm making my little pulled chocolate shards here.
17:46I need to caramelise a little bit of this sugar, and then pop a little bit of melted chocolate
17:51into it.
17:52Beautiful, Alana.
17:54I love plating up desserts that are a little bit more abstract.
17:59The chocolate shards are really there to be, one, this really lovely chocolate, sort
18:04of sugary crunch, but they're also going to be aesthetically creating this, almost like
18:09this, like, hidey hole for all the other elements to sit under.
18:13So, basically, you'll have all of the beautiful different elements sort of hidden underneath
18:18these shards.
18:19And so, as you kind of open them up, you'll see that there's these chocolate rocks, and
18:23there's the cremeux, and there's the ice cream and everything in there as well.
18:26I love a bit of chocolate.
18:27Alana's doing well.
18:30My mind is still ticking over, thinking what Poe said, you know, what's the little bit
18:34of Alana that I can bring to this?
18:37Nothing springs to mind, but I know for me to get over the line in this immunity challenge,
18:42I need to think something very soon.
18:44Let's go, Alana.
18:45Alana.
18:47Oh!
18:48There we go, that's one way to cut it up.
18:49Oh, that is beautiful.
18:50Ice cream's almost churned, shoes about to come out.
18:53I've got my honeycomb here.
18:54Oh, look at that.
18:56I've got my almonds toasted off in the praline.
18:59Crempat's done, whipped butter's working.
19:01I've charred some mandarins, I'm going to go start liquid nitrogen-ing them.
19:05I'm using the liquid nitrogen here to make a couple of different elements.
19:08I've charred some mandarin segments, I'm going to smash them up, so you get these tiny
19:12little bits of bit of sweetness.
19:14I'm going to make some creme fraiche pebbles as well, so I've just whisked creme fraiche
19:17in with that citrus liqueur.
19:19For my cafe grande dessert, every single element going on the plate today is going to add little
19:24complexities to the overall mouthfeel and flavour profile, and it also means that when
19:27you go back from one spoon to the next, you get quite a different experience as well.
19:31Callum!
19:32Hello, mate.
19:33How are you?
19:34Yeah, good, how are you?
19:35How many of the 65 elements have you got done on this dish?
19:38Uh, about seven, I think.
19:41Seven?
19:42Because you're doing 12 elements.
19:43Yeah, I guess it was, um, because I've got four different flavours that make up my
19:46ice cream, I feel like I, you know, inevitably have to do at least one thing with each flavour,
19:51right, because it has to be more interesting than just the ice cream by itself.
19:55So, what you're saying is, if you don't get these 12 elements done, then the dish won't
20:00work.
20:01Won't be as good.
20:02Won't be as good.
20:03Mate, we need it to be as good as it can get.
20:06Seems like nothing is more valuable than immunity, right?
20:09Oh, mate, I definitely want to win.
20:11Well, bring us 12 elements.
20:13Thanks, bud.
20:14I am starting to feel pretty nervous.
20:16I've got elements that haven't started yet.
20:17I need a really moderate this time.
20:19Wow, wow, wow is what we want 30 minutes ago!
20:23Come on, guys!
20:24Come on!
20:25Woo!
20:26Set up!
20:27Woo!
20:28Hey, Audra!
20:29Hey, Audra!
20:30So, you've got caramel honey and macadamia.
20:31Yeah.
20:32Things sort of tropical flavours here, very Malaysian.
20:47Yeah.
20:48Tell us what you're making.
20:49These little filo pastry fingers.
20:50Oh, beautiful.
20:51And I'm going to pipe them with a coconut crampette with toasted macadamia on the inside.
20:56And then I've got a coconut gula melaka ice cream as well.
20:59Oh, okay.
21:00Yep.
21:01Wait, there's no honey.
21:02The honey will be in the drizzle.
21:04I'm worried about that because the honey seems like it's going to be overpowered by the gula melaka.
21:10Okay.
21:11Because gula melaka is so strong.
21:14Yeah.
21:15So, am I missing the brief?
21:17It's...
21:18It could be.
21:19Yeah.
21:20Yeah.
21:21Yeah.
21:22Yeah.
21:23Yeah.
21:24Yeah.
21:25Maudra.
21:26Hey.
21:27A plain and simple question for you.
21:28Yes.
21:29Where's the honey?
21:30Ah!
21:31Think about caramel honey macadamia.
21:32Yes.
21:33And try to bring your dish together with those three flavours in mind.
21:34Yep.
21:35It's still cogs turner.
21:36I know.
21:37Always.
21:38You'll be right.
21:39Thanks, mate.
21:40What the judges have said is really weighing on my mind.
21:42So, I've got a pivot.
21:43Oh, I'm so honey.
21:44I'm so honey.
21:45I'm so honey.
21:46Davinda, love your cake.
21:47My cake's out of the oven.
21:48They are looking beautiful.
21:49I've got that beautiful green matcha colour coming through the cake and I just need to get this cooling ASAP.
22:04Normally, I would cool my sponge overnight.
22:07So, I'm just praying to all the MasterChef lords right now that I have enough time for the sponge to actually cool down because it can't be warm when I'm constructing it.
22:19Because I don't want to lose the integrity of my sponge cake.
22:22Oh, that looks so nice, Davinda.
22:23Gorgeous.
22:24Well, would you look at this.
22:26Seven different cooks and seven completely different dishes that we are going to get in the tasting room.
22:34I am looking at Alana and I'm wondering how she's going to balance the hazelnut and the chocolate.
22:42Two very dominant flavours.
22:43They definitely go hand in hand, but they're strong.
22:46Lots of chalky work, eh?
22:48Chocolate, chocolate, chocolate.
22:50How is she going to add some things to be able to give us a bit of relief in those two very strong flavours?
22:56Audra.
22:57She's got caramel honey macadamia as her ice cream flavour inspiration.
23:01And after visiting her, I was still thinking, where's the honey in this?
23:06I like my Gula Malaka ice cream.
23:08It's so good.
23:09I need to honey it up a bit though.
23:11So, she is editing.
23:13Okay.
23:14Yeah, she's now going, I need to reinforce the honey.
23:16Yep.
23:17Lovely, Callum.
23:18Beautiful, beautiful, beautiful.
23:19So, Callum has really taken this pressure test concept and running with it.
23:23He has got 12 elements.
23:25Yep.
23:26So, nitro to lion's mane.
23:28Yeah.
23:29It's like wild.
23:30I love that he's setting himself that standard.
23:32Like, what is what this is about?
23:33We love it.
23:34But, I guess the question is, is he going to manage?
23:37And even though we've given him two hours, it still seems like it's going to come down to the wire with this one.
23:42Yeah.
23:44I'm double dipping.
23:45Yeah, that's fine.
23:46Oh my God, that's so creamy.
23:47It is.
23:48This is your recipe.
23:50Make it your best.
23:5115 minutes to go.
23:52How did the sponges end up?
23:57Good, good.
23:58Oh, nice.
24:03You got this, Theo.
24:05So, I have my tart in the oven.
24:07I'm making my raspberry gel that's going to go on top and inside the raspberry.
24:12It's going to be all over the whole tart, so it's going to be quite a lot of work in the end.
24:17I'm filling it a little bit, and I really want immunity, so, yeah, there's a little bit of pressure here, but fingers crossed.
24:26You're flying, Bo.
24:27To make the cone-shaped cannoli, I've got these little steel cannoli molds.
24:31Oh, yeah, baby.
24:32It does smell lovely, I'm going to say that.
24:33It does, does it?
24:34Yeah.
24:35The chocolate?
24:36Well, for me, yeah, for sure.
24:37Yeah.
24:38Come on, Andre.
24:39The zeppole are coming along nicely.
24:40I need to cool them down.
24:41I'm actually pretty proud of my ice cream.
24:42Smoky.
24:43The amoretti biscuits are crossed all through there, so that's the cookies.
24:44Nice.
24:45I've got my ice cream ready to go in my piping bag, and now it's time to pipe it into the zeppole.
24:50I hope that holds together.
24:51Caramel.
24:52Caramel.
24:53Caramel.
24:54And then I need to concentrate on placing it really nicely, because it is a pressure-test dessert.
24:57Depinda, how's the cake section?
24:58I just need to start assembling.
24:59We're all ready to go.
25:00I'm pretty proud of my ice cream.
25:01I'm pretty proud of my ice cream.
25:02I'm pretty proud of my ice cream.
25:03Smoky.
25:04The amoretti biscuits are crossed all through there, so that's the cookies.
25:05Nice.
25:06I've got my ice cream ready to go in my piping bag, and now it's time to pipe it into the zeppole.
25:08I hope that holds together.
25:09Caramel.
25:10Caramel.
25:11And then I need to concentrate on placing it really nicely, because it is a pressure-test dessert.
25:13Depinda, how's the cake section?
25:18I just need to start assembling.
25:19We all want to, like, lift the lid and we see this beautifully presented cake with multiple layers.
25:25That's your moment.
25:26OK.
25:27That's how you win immunity when we get wowed.
25:30Oh, no pressure.
25:32It's time to assemble my cake, and I think that's my pressure point for today.
25:36It honestly comes down to this moment.
25:38I just hope that I've cooled the sponges down enough for them to...
25:42for them to hold the structure of the cake I started by placing one match art
25:46sponge on the base I go on top with the berry jam it's good colors thanks I can
25:54see you want to smash it I really do the next thing is the white chocolate with
25:59ganache and then the match art is Swiss meringue buttercream it's so important
26:04to make sure each of those layers are uniform layers have to be evenly filled
26:09evenly placed because when you cut through that you want to see those
26:13beautiful uniform layers with the fillings I've just done my fourth layer of
26:19the cake and I feel like I've exceeded my own expectations so to encase my cake
26:24I'm piping the match art in the Swiss meringue buttercream on the outside which
26:27is really crucial to hold the shape of the cake together beautiful depender I've
26:33never decorated a cake so frantically in my life before and I just want to make
26:37sure it's got that beautiful smooth exterior so when the judges see it I
26:41want them to be wild give yourself the best chance of this yes yeah you got it
26:46girl right there's ten minutes to go everybody
26:52I need to physically inject honey into this dish so now I'm going to be making a honey cramp pat so it'll be honey with toasted macadamia fold it through it
27:08you back on track I think so so honey now is a big tick totally hit the
27:27richardy let's go guys five minutes to go
27:36I've got this huge adrenaline rush happening I need to start plating up the
27:44first thing on my plate is my chocolate from our ring that's going to sort of
27:48house the blackberries and the ice cream on top of that go Lana my mind is still
27:54ticking over thinking what Poe said you know what's the little bit of Alana that
27:57I can bring to this a last minute idea pops into my head and I think tarragon is
28:05going to be amazing on this dish I'm making a little tarragon oil to go with
28:09the blackberries just to add a really nice little freshness to the hazelnut and
28:13chocolate Poe asked for it so I'm gonna go out on a limb and hope that this tarragon
28:19flavor is what she's looking for so I got all my elements done which I'm pretty
28:39proud of myself to be honest I've been pretty much multitasking the entirety of
28:42that two hours it's time to plate up and the first thing I'm doing is getting that
28:46choux bun onto the plate and stuffing it with that salted almond mousseline this
28:50dessert needs to obviously be delicious today really interesting to eat but I
28:53think visually it does have to have a real wow appeal as well because every
28:58pressure test has been set so far in the competition when we revealed from that
29:02cloche there's that like whoa what the heck is that moment that's really what I'm
29:06trying to create today on top of that it's gonna go that coffee and
29:09linesman mushroom ice cream and then around the outside of the plates all those
29:14crispy crunchy kind of textural elements and finally I'm gonna use some
29:18mandarin leaves and dry ice pour like a coffee and liqueur syrup over the top so
29:22you kind of get that center for the cafe grande ice cream as you're eating the dessert
29:25so visually this dessert looks pressure test worthy but I didn't have enough time to balance everything taste it all together
29:32just hope I've got that balance right because when you have a bunch of different components on the plate it doesn't matter if they all taste good individually
29:39it's about how it all comes together in the end-ish
29:46you
29:48you
29:50you
29:52you
29:53you
29:54you
29:56you
29:58you
29:59you
30:00you
30:02you
30:04you
30:27you
30:29you
30:31you
30:56you
30:58you
30:59you
31:01you
31:25unbelievable I can't wait to see the middle of it we've definitely wowed us
31:33with the looks to Pinda we're gonna see if you wow us with the taste
31:36thanks to Pinda thank you guys thank you thanks to Pinda thank you
31:42what do you think guys it is pretty snazzy mmm I'd be thrilled if somebody
31:48ordered me that for my birthday it's like a chef heart yeah should I cut into
31:54it please I can't wait to see the layers
32:00it feels good if you test the way you look it's gonna be super
32:06good structure
32:12that's got much of written all over it all right you can have that's a few
32:34yeah
32:40yeah
32:42Oh, my God.
33:12I'm so impressed.
33:14It's everything she said she'd deliver.
33:17The sponge is so light and fluffy, and it's got just enough matcha,
33:21because matcha can definitely tip into bitterness.
33:24She's really skirted on that edge really well.
33:28The berry was a great choice as a foil.
33:31I love that there's that little hit of acidity.
33:33The jam was a great idea.
33:35And then the texture of the sponge and the ganache just goes so seamlessly together.
33:41I love every element.
33:43It's very inhalable.
33:45The jam is not too sweet, and I like the sharpness of the grated berries on the top.
33:53It's beautifully done.
33:54I loved the differences between that Swiss meringue and buttercream matcha number on the outside
34:02that she's kind of used as grout to kind of fill in the bricks and give it a bit more structure.
34:08And then the contrast with that light white chocolate whipped ganache is so lovely.
34:17Everyone cannot underestimate how hard this is to do in two hours.
34:21No.
34:22Two hours?
34:23Yeah.
34:23Like, it's insane.
34:25I'm so happy for her.
34:26I think she's really starting to just be comfortable in her own skin in this kitchen.
34:33And with dishes like this, she's a force.
34:35Absolute force.
34:38Andy, you don't even usually like matcha.
34:40Nah, or cake.
34:41Not matcha left.
34:44Nah, hardly any.
34:46Good luck, Lana.
34:48Good luck.
34:48Good luck, Lana.
34:50I've definitely been bringing unusual and interesting flavour combinations, and Poe's expecting that
34:57of me today.
34:58The judges are going to taste chocolate and roasted hazelnut first and foremost, but then
35:03these little pops of tarragon that unexpected, I really hope it just lifts it to a pressure
35:11test-worthy dish.
35:13Hello.
35:18Alana, roasted hazelnut and chocolate ice cream.
35:21Mm-hmm.
35:22Are you excited to show us how it looks?
35:23I am.
35:24Yep.
35:25Do you want to show us what's up in the cloche?
35:32This is my chocolate hazelnut and blackberries.
35:43It's very mysterious.
35:45We can't wait to dive in, Alana.
35:47We'll taste now.
35:48Thanks, Alana.
35:48Thanks, Alana.
35:51It's like the autumn.
35:53Autumn?
35:54The leaves are coming down from the trees.
35:57I love the look of this.
36:01Wow.
36:01These are so thin.
36:02Oh, no, no, no, no, no.
36:03Oh, no, no, no, no.
36:03I love the flavour of her hazelnut ice cream.
36:14I can taste the nuttiness and that caramel, particularly with that tarragon oil.
36:16Just that tarragon chocolate combination, that's the bit for me that is a pinch of Alana that takes the hazelnut chocolate combination into something that is her.
36:29I love that head of my knees from the tarragon oil and then just the sharpness of the raspberries really gives the whole dish respite.
36:44Those flavours are incredible.
36:45It's like a pressure test dish.
36:46While the look could be refined, she's done those shards perfectly.
36:59They just shatter in your mouth so beautifully.
37:04I love those.
37:06What she's delivered is a lot of different flavours and textures and you've got obviously the sweetness, you've got the bitterness, the real bitterness of the cocoa, the chocolate.
37:17The chocolate, you've got the little bits of the hazelnut which has been roasted properly and then we end up with the blackberries just in the middle.
37:26C'est perfect.
37:28Brilliant.
37:29Merci beaucoup.
37:30I want more dishes like this.
37:37Grazie.
37:38I love the look of the dish.
37:39I think I've also nailed the honey elements, at least I hope I have.
37:43And now I really hope that it's pressure test worthy and the judges love it.
37:56In the mood to cook?
37:57Grab your aprons and try these delicious MasterChef approved recipes on TenPlay.
38:06Hi, Audra.
38:07Hello.
38:08Audra.
38:09Judges.
38:10How are we?
38:11Audra.
38:12How did you go?
38:13Yeah, I think I'm pretty glad with what I did.
38:15How did you go with the honey?
38:17Did you get it in there?
38:18I did.
38:19I did.
38:20I have this problem of missing the briefs a lot.
38:24Maybe I just, I just kind of rocked my own tune half the time.
38:29I've got a different music in here than everybody else.
38:32But we can't wait to try it.
38:34This is my...
38:35Oh!
38:36Gula Malaka filo fingers.
38:37Okay.
38:38So we've got Gula Malaka coconut ice cream with toasted macadamia through it.
38:51We've got a honey crempette on the inside of filo, some crispy macadamia and coconut.
38:58And this is a salted honey coconut caramel.
39:02Oh.
39:03Does that get poured on?
39:04Shall I get it on?
39:05Yeah.
39:06Please.
39:07All right.
39:08All right.
39:09Ready?
39:10Oh, look at that presentation.
39:16Wow, wow, wow, wow, wow.
39:18Thanks so much, Audra.
39:19All right.
39:20Thanks, Audra.
39:22Thank you so much, Audra.
39:23What a presentation.
39:24I mean, it should taste good, right?
39:28Yeah.
39:29Show me the honey.
39:52i think where audra's really succeeded here is in terms of textures she's got that light crispy
40:04phyllo her creme patte is really luscious love the texture of her ice cream and also the
40:09consistency of her caramel however i'm not getting honey no that could be because the
40:16gula malaka ice cream is so intense anything it touches just tastes instantly like the ice cream
40:22itself it's interesting because i liked the elements separately i just thought like everything
40:30together was so sweet it's just too much i just i'm just finding it really a very overwhelming dish
40:38to eat this is my white chocolate and raspberry tart very pretty i set my own pressure test and
40:50i really set the pressure in the end um which is quite funny
40:58you get the raspberries 10 out of 10. you got a lovely vibrant raspberry gel who is absolutely
41:06perfect the edges are done well but is the dish worthy of a pressure test i'm just not sure
41:12yeah couldn't agree more here he is hey andre hello this is my smoked ice cream zeppelin sandwich
41:22you said you weren't going to really wow us on these crazy techniques
41:26you were going to wow us with flavor yeah do you reckon you've done that yeah i think so
41:36the ice cream appears to be a emblaze yeah yeah it's too much whiskey in the ice cream
41:48i think this is such a clever riff on cookies and cream it's wildly different from the ice cream
41:52itself but i love that he's made his own amaretti in place of the cookies and then the cream element
41:57is in the smoked ice cream the execution has just been a little um clumsy hey bro good day
42:09chocolate cannoli ice cream cones
42:16what i've enjoyed the most is the combination of the flavors with the chocolate and the eucalyptus you
42:22bring that bitterness to the the sweetness of the honey and really that ice cream is fantastic but is this
42:30pressure test worthy visually i am not impressed
42:38i feel really proud to be honest because i've pushed myself harder today than any challenge so far
42:44in this competition
42:45i set myself a pretty high bar today i think it's pressure test worthy there's a lot of technique and
42:52interesting things going on here like lion's mane mushroom ice cream and i managed to get it all
42:57done i'm really happy with the dessert but because it was such a push to get all these elements onto
43:01the plate today i haven't had that time to taste every single element with every single other element
43:07so yeah just hope i've got that balance right
43:09all right
43:17callum you really set yourself a monster pressure test how do you feel i didn't want to set myself a low
43:26bar yeah so that yeah ideally in the top two today did you tick off all 12 elements yes everything
43:34oh wow when you lift a cloth how do you want us to feel uh well hopefully you feel intrigued by
43:44you know discovering all the little bits and bobs of little textural elements in there yeah um
43:47but also just from the waft of that coffee and kind of mandarin leaf that's going to come out hopefully
43:52it's a feast for the senses you might say all right all right this is my oh get out
44:04cafe grande you are kidding i don't even know what to say i'm speechless
44:32it looks like a dish that you would normally have to cook from a recipe in this kitchen
44:41yeah it really looks like a pressure test dish yeah callum so impressive
44:47i think you ticked the box massively on it looking spectacular we're going to taste now thank you
44:55thank you
45:04thank you
45:06I really applaud Callum for his tenacity.
45:31He set out to do 12 elements.
45:33He completed all of them, which I think is incredible.
45:37And he set out with quite an ambitious flavour profile.
45:41He'd hit all those notes that were on the packaging.
45:45The citrus, the coffee, the almond and the chocolate.
45:50And he's really put his own spin on it.
45:54And all these really interesting nuances,
45:57like the lion's mane and the ice cream
45:59and just the layers of flavour that he's been able to achieve,
46:02there are so many details
46:05and every mouthful is a little bit different in a good way.
46:08You're discovering something different.
46:10I love that combination
46:12between that really kind of shroomy ice cream,
46:18dark chocolate, almond and mandarin.
46:21That for me, like those four working together, is heaven.
46:26Technically, he's remarkable.
46:28He is fabulous.
46:29There is no doubt.
46:30Each element, in terms of textures, is done impeccably.
46:37The freeze cream is just superb.
46:40And I have to say, incorporating mushroom,
46:44which is very earthy, with the ice cream,
46:46and very happy with it.
46:48And I'm happy to discovering something very new.
46:52Mixing the whole lot together,
46:53I think this is an amazing, stunning dish.
46:56Dish.
47:05Two of you really nailed that cook.
47:09The first bought us a masterpiece.
47:12Or should I say,
47:14match-a-piece to piña.
47:17The pindar and that cake, it was flawless.
47:34Structure, flavours, execution.
47:3710 out of 10 out of 10 out of 10.
47:40The second,
47:42they served up something unexpected,
47:45but unbelievably delicious.
47:49So much work went into it.
47:52It's flavour on flavour
47:54across all 12 elements.
47:58Thanks, Callum.
47:59Thanks, Callum.
48:09To pindar, Callum, congratulations.
48:13Come Sunday, you'll be safe on the gantry.
48:15Everyone else, not to worry.
48:17There's another chance to secure immunity tomorrow.
48:19See ya!
48:21Thank you!
48:22Thank you!
48:25Thank you!
48:26Tomorrow night...
48:28...is our very first...
48:30...Doughfest!
48:31Yeah!
48:32...Doughfest!
48:33A brand-new challenge...
48:36It's chaos!
48:37...puts the dough on show.
48:39There is so much you can do with dough.
48:41Oh, wow!
48:43That looks amazing!
48:44Oh, my God, Doughfest, how good!
48:46And it's a massive dose of deliciousness.
48:51This bread is just perfect.
48:54It is so soft and pillowy.
48:56That is so good!
49:00So good!