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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.
01:49Ooh.
01:50Nice.
01:52Ooh.
01:53Ice cream, you scream.
01:55We all scream...
01:56Ice cream!
01:57Yay!
01:58Woo!
01:59Woo!
02:01Well, as you can see, you've each got a different flavour.
02:09Alana, 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.
03:08OK.
03:09We want to give you a fighting chance to come up with something incredible.
03:17So, 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 palettes.
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, Callum.
04:24Oh!
04:25Oh!
04:26Oh!
04:27This is crazy!
04:34What flavour you got, Beau?
04:36Honeycomb.
04:37Aussie honey.
04:38Nice.
04:39Yum.
04:43Bibi-bibi-bop.
04:44Ooh!
04:45Ah!
04:55Is it yummy, the pindas?
04:56It's actually really nice.
04:57Today, the flavour combination I have is matcha, green tea and white chocolate.
05:01How are you gonna matcha the flavours in...
05:03Yeah, 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.
05:13I need to come up with a dish that's pressure test worthy, but also it needs to have the wow factor when I lift that cloche in front of the judges.
05:21Hello.
05:22Hello.
05:23Hello.
05:24Just wrapping my head around what's... what those flavour combos are.
05:37Alright.
05:38One, two, five.
05:39Egg yolk.
05:40Okay.
05:41Well played, Connoisseur.
05:42My ice cream flavour today is Café Grande.
05:43Come on, Cal.
05:44Just drawing over here, don't mind me.
05:45Ooh!
05:46What does it taste like, Callum?
05:47The first thing that smacks me in the face is that coffee flavour.
05:51As I'm eating more, you get more of that chocolate, the almond and that citrus liqueur coming through as well.
05:52So it's like four things.
05:53So it's actually quite a few things to wrap my head around.
05:54That's good.
05:55That's good.
05:56Good walking, Callum.
05:57Professional walking.
05:58Good walking, Callum.
05:59Hey.
06:00I don't think you understand yourself.
06:01You're going home, but you're not sure what you're going to deliver.
06:02Very good.
06:03That's perfect.
06:04I'm not sure if you're going down at the top of your head.
06:05You're not sure what you're saying.
06:06You're good.
06:07That's perfect.
06:08I'm good at that.
06:09It's perfect.
06:10I'm just gonna show you what I want to.
06:11Oh!
06:12I don't know.
06:14I'm just gonna show you what I want to show you.
06:16Look, it's a lot of drumming.
06:17What is it?
06:18I don't know.
06:19Here is my turn.
06:21What is it?
06:22Right?
06:23My ice cream flavour today is Cafe Grande.
06:26really strange challenge because you're writing your own pressure test so it's
06:29gonna be as hard or as easy as I choose it to make my page out for you Cal just
06:36my little novel over here don't mind me but I feel like to stand out especially
06:41with seven contestants total cooking today I'm gonna push myself harder than
06:45I have in any of the challenges so far in this competition I basically want to
06:49go either the best dish or the worst issue that's the only two options today
06:54I scream for breakfast oh that's good I love this challenge
07:24sorry gang yeah you should be we're busy we've got very important work to do
07:35hi Lana hello how are we going good so you've got chocolate and hazelnut so what are you gonna do
07:41so I'm kind of going with a bit of a modern style dessert yeah so I'm thinking you know chocolate
07:47hazelnut cremeaux a gold chocolate and hazelnut ice cream these little chocolate hazelnut rocks as
07:53well I'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 yeah I
08:02think with you Lana I like you know that chocolate and hazelnut combo is such a tried and tested old
08:07favorite yeah I guess we'd love to see something like a little bit like left yeah the left you know
08:12yeah which you are so good at yes yeah yeah I'll keep that one another thing into my brain
08:18I think that's great advice and that's sort of what I'm trying to think what can I put a little
08:24spin on something like how's it makes it interesting yeah yeah good luck Alana thank you so this has got
08:31my mind thinking and thinking what can I do in this pressure test to bring a bit of that little Alana sort
08:37of flair to the dish it's been 14 years since the last pressure test that I did I wanted to get into
08:48that grand finale so much but I came third it sent me home coming back onto Masterchef I've got unfinished
09:00business this time I'm back to winner and I feel like today's pressure test is a real redemption for
09:10me and it might win me immunity so my flavors are caramel honey macadamia but today I'm gonna actually
09:21bring a little bit of home in terms of using coconut I love coconut based ice creams so my dish today is
09:29gulon melaka filo fingers I'm making a coconut gulon melaka ice cream with toasted macadamia through
09:43it gulon melaka is essentially a coconut palm sugar I grew up eating a lot of it it's slightly sweet salty
09:52little bit smoky I'm gonna serve it with some filo fingers with a coconut crampette and to top this
10:00off there's gonna be a coconut and macadamia caramel with a whole lot of crispy crunchies on top this is
10:05going to be a pressure test worthy dish so I've got a motor time is a gift make the most of it you have
10:1490 minutes to go
10:16my ice cream flavor today is cafe grande so today I'm going to be making a dessert I'm calling cafe
10:36grande very original right I'm making quite a few elements today starting off with a caramelized coffee
10:44lion's mane mushroom ice cream if you've never had mushroom in a dessert before you're gonna think
10:48I'm really crazy but it actually makes a lot of sense when you taste it it's got this kind of like
10:54multi Milo kind of character that when you mix it with either caramel or sugar or chocolate tastes
11:00delicious and it's really kind of interesting and funky I think being able to surprise the judges when
11:05they eat it not just visually but from a taste bud perspective is a really good idea the ice cream's
11:11churning and it's time to crack onto this shoe hello this feels like your jam tell us what you're
11:18doing I was hoping well I was expecting to do like a follow a fancy hard difficult Michelin starts up
11:24recipe today right yeah and I'm not doing that yeah but I was excited for that pressure of like seeing
11:29how I'd go yeah and so I'm trying to put myself under equal pressure so it's gonna be this shoe that I'm
11:36making now yeah salted mousseline which is inside the shoe itself on top of that is gonna sit a citrus
11:41liqueur gel and I'm gonna make a bunch of crunchy textural kind of things so I've got a honeycomb going
11:46I'm gonna make some little creme fresh kind of pearls in liquid nitrogen yeah and a caramelized coffee
11:52and lion's mane mushroom ice cream chocolate almond disc on the top almond praline fruit dry mandarins
11:59fresh mandarins and then I'm gonna use some mandarin branches to make a dry ice thing this is hectic 12
12:06things 12 elements in two hours that's what I'm trying to do yeah so you're taking the brief of
12:13creating yourself a pressure test pretty seriously then like you've actually given yourself a rough
12:18tough task yes excuse me Callum your elements don't even fit properly on your page you have set yourself
12:27a huge task with 12 elements I'll do my best can we get some ice cream yeah
12:38um this could take a while uh shoe pastry a salted almond mousseline grandma and you're
13:08red citrus gel dark chocolate almond disc honeycomb creme fresh pearls liquid nitrogen mandarin
13:12freeze-dried mandarins some toasted almonds fresh mandarins and then I'm gonna use some
13:16mandarin branches to make a dry ice thing so 12 elements Callum and Sophia are right I'm putting
13:25a lot of pressure on myself making these 12 elements I have no idea if two hours is enough
13:30time or not but I just have to be like Usain Bolt and just smash it out wowee Callum this is
13:35impressive I'm gonna give it my all to try to win this immunity Bravo Callum how you going Alana good
13:42good good getting there but what's bubbling away honeycomb Andre smokes the base for his ice cream okay
13:51how's the top base going yeah good that's good oh hey hey don't mind me no you're right it's good work Dave's the pinda hey guys what's our matcha white chocolate girl doing I'm so I'm making a laid cake pose and I'm so what type of cake like what I'm what batter is that so this is a matcha cake yeah I'm so excited
14:21because I really wanted someone to do a whole cake so what have you set up for yourself that
14:26really proves that you've created a pressure test for yourself okay so I think structurally a cake is a
14:32little bit tricky um so I'm trying to do three to four layers of the cake so getting a layers right is
14:38going to be the tricky part which is going to happen in the last 30 minutes when you play cakes like this
14:41in the past how long do you usually spend doing them I'm not in a rush ever really yeah I bake
14:47one night and then the next day I put it together yeah because you've had overnight for it to cool
14:51yeah yeah with the timing I think yes um it's so much harder than people think we really would
14:58love to see it look a beautiful yes I'm gonna try so hard I'm gonna be pushing you have so much to
15:03do yeah my time thank you good luck thanks guys it's very ambitious for me to try and do a
15:09layered cake in two hours it's a big risk and Po she's the cake queen in my eyes so it's quite
15:20intimidating making a cake for Po how's it going Depinda yeah good just want to get this cake in but
15:26I haven't had the chance to cook for an immunity on the season so far so this is my chance I'm gonna go
15:32for it looks beautiful Depinda I got the honeycomb and Australian honey ice cream flavor come on Bo so
15:54I'm gonna make a chocolate cannoli ice cream cone and then I'll have some honey and eucalyptus ice
15:59cream in there some honeycomb on top nice yes that looks beautiful Theo I scored white chocolate
16:11custard and raspberry so making a white chocolate custard and raspberry tart I would love to be in
16:31your position just because of those two flavors yeah whiskey that laugh has many meanings oh yeah
16:49come to understand yeah I've just taken a painted whiskey and put it into a caramel yeah and it's
16:56really whiskey forward and that's how I want the dessert no weird nuance yes cookies and cream what's
17:05cracking you got a smoked ice cream in here vanilla and amoresi biscuit it's gonna be slammed in between
17:11a Zeppelet and it's gonna be boozy as and oozing with flavor yes okay okay you have a real knack of
17:19making dishes look beautiful and precise this needs to be that hundred percent and I agree with you we're
17:32expecting big things from you today Alana yeah big things we'll say my promo and ice cream is all set so
17:40I'm happy with that I'm making my little pulled chocolate shards here need to caramelize a little
17:47bit of this sugar and then pop a little bit of melted chocolate into it beautiful Carolina I love plating
17:55up desserts that are a little bit more abstract the chocolate shards are really there to be one this
18:02really lovely chocolate sort of sugary crunch but they're also going to be aesthetically creating this
18:09almost like this like hidey hole for all the other elements to sit under so basically you'll have
18:14all of the beautiful different elements sort of hidden underneath these shards and so as you kind
18:20of open them up you'll see that there's these chocolate rocks and there's the cremeux and there's
18:24the ice cream and everything in there as well a bit of chocolate Alana's doing well my mind is still
18:30ticking over thinking what Poe said you know what's the little bit of Alana that I can bring to to this
18:36sauce nothing springs to mind but I know for me to get over the line in this immunity challenge I
18:42need to think something very soon let's go Alana oh there we go that's one way to cut it up oh that is
18:49beautiful ice cream's almost churned shoes about to come out I've got my honeycomb here oh look at
18:55that got my almonds toasted off in the praline creme pat's done whipped butter's working I've charred some
19:02mandarins I'm going to go start liquid nitrogen-ing them I'm using the liquid nitrogen here to make a
19:06couple of different elements I've charred some mandarin segments I'm going to smash them up so
19:11you get these tiny little bits of bit of sweetness I'm going to make some creme fraiche pebbles as
19:16well so I've just whisked creme fraiche in with that citrus liqueur for my cafe grande dessert every
19:22single element going on the plate today is going to add little complexities to the overall mouth
19:25fill and flavor profile and it also means that when you go back from one spoon to the next you get
19:29quite a different experience as well Callum hello mate how are you how many of the 65 elements have
19:36you got done on this dish uh about seven I think seven because you're doing 12 elements yeah I guess
19:43it was um because I've got four different flavors that make up my ice cream yeah I feel like I you
19:47know inevitably have to do at least one thing with each flavor right because it has to be more
19:51interesting than just the ice cream by itself so what you're saying is if you don't get these 12
19:57elements done then the dish won't work it won't be as good it's good mate we need it to be as good
20:04as it can get it's like nothing is more valuable than immunity right well bring us 12 elements thanks
20:13bud I am starting to feel pretty nervous I've got elements that haven't started yet I need a really
20:18motor at this time wow wow wow is what we want 30 minutes to go
20:25baby so you've got caramel honey and macadamia yeah things sort of tropical flavors here very
20:46Malaysian tell us what you're making these little phyllo pastry fingers oh beautiful and I gotta pipe them
20:52with a coconut crampette with toasted macadamia on the inside and then I've got a coconut gula malaka
20:58ice cream okay yep wait there's no honey the honey will be in the drizzle I'm worried about that because
21:05the honey yeah seems it like it's gonna be overpowered by the gula malaka okay because gula malaka is so
21:13strong so am i missing the brief it's our would be yeah
21:19mordra hey plain and simple question for you yes where's the honey ah think about caramel honey
21:35macadamia and and try to bring your dish together with those three flavors in mind
21:41yeah it's still cogs turner I know always you'll be right thanks mate what the judges have said is
21:48really weighing on my mind so I've got a pivot
21:51I've got that beautiful green matcha color coming through the cake and I just need to get this cooling ASAP normally I would cool my sponge overnight so I'm just praying to all the master chef 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 because I don't want to lose the integrity of my sponge cake
21:57my cakes out of the oven they are looking beautiful I've got that beautiful green matcha color coming through the cake and I just need to get this cooling ASAP normally I would cool my sponge overnight so I'm just praying to all the master chef 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 because I don't want to lose the integrity of my sponge cake
22:21oh that looks so nice the binder gorgeous well would you look at this seven different cooks and seven completely different dishes that we are going to get in the tasting room
22:33I am looking at Alana and I'm wondering how she's going to balance the hazelnut and the chocolate two very dominant flavors they definitely go hand in hand but they're strong
22:45lots of chalky work eh chocolate chocolate chocolate how is she going to add some things to be able to give us a bit of relief in those two very strong flavors
22:55Audra she's got caramel honey macadamia as her ice cream flavor inspiration and after visiting her I was still thinking where's the honey in this
23:06I like my gula malaka ice cream it's so good I need to honey it up a bit though
23:10so she is editing okay yeah she's now gone I need to reinforce the honey yeah lovely Callum beautiful
23:17beautiful beautiful so Callum has really taken this pressure test concept and running with it he has got 12 elements
23:24so nitro to lion's mane yeah it's like wild I love that he's setting himself that standard like what is what this is about
23:33but I guess the question is is he going to manage and even though we've given him two hours it still seems like
23:40it's going to come down a lot with this one yeah I'm double dipping yeah that's fine oh my god that's so creamy
23:47it is this is your recipe make it your best 15 minutes to go
23:54guys let's go
23:55how did the sponges end up good good oh nice
23:59you got this Theo
24:05so I have my tart in the oven I'm making my raspberry gel that's going to go on top and inside the raspberry
24:11it's going to be all over the whole tart so it's going to be quite a lot of work in the end I'm feeling it a
24:18little bit and I really want immunity so yeah there's a little bit of pressure here but fingers crossed
24:23you're flying bow make the cone-shaped cannoli I've got these little steel cannoli moulds oh yeah baby
24:35it does smell lovely I've got to say that it does does it yeah the chocolate well for me oh yeah for sure yeah
24:40come on Andre the Zeppelin are coming along nicely I need to cool them down I'm actually pretty proud of my ice cream
24:51smoky the Amoretti biscuits are crust all through there so that's the cookies
24:57nice
24:58I've got my ice cream ready to go in my piping bag and now it's time to pipe it into the Zeppelin I hope that holds together
25:05caramel caramel and then I didn't concentrate on placing it really nicely because it is a pressure test dessert
25:16Depinda how's the cake section I just need to start assembling we all want to like lift the lid and we see this
25:22beautifully presented cake with multiple layers that's your moment okay that's how you win immunity when we get
25:29well oh no pressure it's time to assemble my cake and I think that's my pressure point for today it honestly
25:36comes down to this moment I just hope that I've called the sponges down enough for them to hold the structure
25:43of the cake I started by placing one matcha sponge on the base I go on top with the berry jam
25:50it's good colors thanks chef I can see you want to smash it I really do
25:57the next thing is the white chocolate whipped ganache and then the matcha is Swiss meringue buttercream
26:03it's so important to make sure each of those layers are uniform layers have to be evenly filled evenly
26:10placed because when you cut through that you want to see those beautiful uniform layers with the fillings
26:15I've just done my fourth layer of the cake and I feel like I've exceeded my own expectations so to encase
26:24my cake I'm piping the matcha in the Swiss meringue buttercream on the outside which is really crucial
26:29to hold the shape of the cake together beautiful Depinda I've never decorated a cake so frantically in my
26:36life before and I just want to make sure it's got that beautiful smooth exterior so when the judges see
26:41it I want them to be wild give yourself the best chance of this yes yes you got it girl right
26:48there's ten minutes to go everybody
26:50we are going to leave you to finish the cook the kitchen is yours remember we want to be wild good luck
27:02good luck
27:09I need to physically inject honey into this dish
27:13so now I'm going to be making a honey cramp pat
27:16so it'll be honey with toasted macadamia fold it through it
27:20you back on track?
27:22I think so
27:23so honey now is a big tick
27:25totally hit the reef today
27:27let's go guys five minutes to go
27:29let's go guys five minutes to go
27:30let's go guys
27:34come on
27:35come on
27:36come on
27:37come on
27:38come on
27:39I've got this huge adrenaline rush happening
27:42I need to start plating up
27:44the first thing on my plate is my chocolate cremeux ring
27:47that's going to sort of house the blackberries and the ice cream on top of it
27:51go Lana
27:52my mind is still ticking over thinking what Poe said you know
27:56what's the little bit of Alana that I can bring to this
27:59a last minute idea pops into my head and I think tarragon is going to be amazing on this dish
28:07I'm making a little tarragon oil to go with the blackberries just to add a really nice little freshness to the hazelnut and chocolate
28:13Poe asked for it so I'm going to go out on a limb and hope that this tarragon flavour is what she's looking for
28:21you got this cow
28:25thanks Lossie
28:26you got this cow
28:27all my elements are done
28:29you're joking Callum
28:31yeah
28:32good job Callum
28:33good job
28:34yay
28:35so I got all my elements done
28:37um
28:38which I'm pretty proud of myself to be honest
28:40I've been pretty much multitasking the entirety of that two hours
28:43it's time to plate up
28:44and the first thing I'm doing is getting that shoe bun onto the plate and stuffing it with that salted almond mousseline
28:50this dessert needs to obviously be delicious today and really interesting to eat
28:53but I think visually it does have to have a real wow appeal as well
28:57because every pressure test has been set so far in the competition
29:00when we revealed from that cloche there's that like whoa what the heck is that moment
29:05and that's really what I'm trying to create today
29:07on top of that's going to go that coffee and lion's mane mushroom ice cream
29:11and then around the outside of the plate it's all those crispy crunchy kind of textural elements
29:16oh wow
29:17and finally I'm going to use some mandarin leaves and dry ice pour like a coffee and liqueur syrup over the top
29:22so you kind of get that center for the cafe grande ice cream as you're eating the dessert
29:27come on guys
29:29ten
29:30nine
29:31eight
29:32seven
29:33six
29:34five
29:36four
29:37three
29:38two
29:39one
29:40oh my god
29:46good job mate
29:47so visually this dessert looks pressure test worthy
29:51but
29:52I didn't have enough time to balance everything and taste it all together
29:55just hope I've got that balance right
29:57because when you have a bunch of different components on the plate
30:00it doesn't matter if they all taste good individually it's about how it all comes together in the end-ish
30:04each
30:14i gaze
30:15walking up by matcha cake to the judges, I'm so nervous
30:18i think it's a pressure test worthy cake
30:21But presenting it to someone like Poe, it's definitely intimidating. Poe has set
30:26that bar so high in this kitchen. I just hope I've matched that today.
30:34That's a very high clotch. You look happy. That's a good sign. Yeah. Your ice cream
30:43flavour was matcha green tea and white chocolate. Yeah. Is what's under there
30:47going to wow us like a pressure test dish? I hope so. I really do. Yeah. Do you want to unveil?
30:58Okay. So today I've made mine. Oh! Matcha white chocolate cake with berries.
31:10Wowzers. Oh, that is gorgeous. I'm so impressed. That looks stunning.
31:17Like. Thank you. French patisserie window worthy. Totally. In two hours. What do you think,
31:25John Castor? Unbelievable. I can't wait to see the middle of it.
31:30Mmm. Well, you've definitely wowed us with the looks, Dipinda. We're going to see if you wow us
31:35with the taste. Thanks, Dipinda. Thank you, guys. Thank you. Thanks, Dipinda. Thanks, guys.
31:40Thank you. What do you think, guys? It is pretty snazzy. Mmm. I'd be thrilled if
31:48somebody ordered me that for my birthday. Yeah. A hundred percent. It's like a chef art.
31:52Yeah. Should I cut into it? Please. Please. I can't wait to see the layers.
31:56It feels good. It feels good. If he tests the way he looks, it's going to be surreal in it.
32:12Oh, yeah. Oh, yeah. Oh, my gosh. Beautiful place. That's got matcha written all over it.
32:31All right. You can have that, Sophia.
32:34Ha, ha, ha, ha, ha.
33:04I'm so impressed it's everything she said she'd deliver the sponge is so light and fluffy and it's
33:20got just enough matcha because matcha can definitely tip into bitterness she's really
33:25skirted on that edge really well the berry was a great choice as a foil I love that there's that
33:31little hit of acidity the jam was a great idea and then the texture of the sponge and the ganache
33:38just goes so seamlessly together I love every element it's very inhalable the jam is not too
33:46sweet and I like the sharpness of the grated berries on the top is beautifully done I loved
33:56the differences between that Swiss meringue and buttercream matcha number on the outside that
34:02she's kind of used as grout to kind of fill in the bricks and give it a bit more structure and
34:09then the contrast with that light white chocolate whipped ganache is so lovely everyone cannot
34:18underestimate how hard this is to do in two hours no two hours yeah like it's insane I'm so happy for
34:26her I think she's really starting to just be comfortable in her own skin in this kitchen and
34:33with dishes like this she's a force absolutely Andy you don't even usually like matcha no okay
34:41I've definitely been bringing unusual and interesting flavor combinations and pose expecting that of me
34:57today the judges are going to taste chocolate and roasted hazelnut first and foremost but then these
35:04little pops of tarragon that unexpected I really hope it just lifts it to a pressure test worthy dish
35:12Alana roasted hazelnut and chocolate ice cream mm-hmm are you excited to show us how it looks I am yep
35:24do you want to show us what's up in the cloche this is my chocolate hazelnut and blackberries
35:37it's very mysterious we can't wait to dive in Alana we'll taste now thank you thanks Alana
35:49oh it's like the autumn when the leaves are coming down on the trees I love the look of this wow these are so thin oh la la la la
36:19I love the flavor of her hazelnut ice cream I can taste the nuttiness and that caramel particularly
36:31with that tarragon oil just that tarragon chocolate combination that's the bit for me there is a pinch
36:37of Alana that takes the hazelnut chocolate combination into something that is her I love
36:42that hit them in these from the tarragon oil and then just the sharpness of the raspberries really
36:49gives the whole dish respite those flavors are incredible like a pressure test dish while the look
36:56could be refined she's done those shards perfectly they just shatter in your mouth so beautifully I love
37:05those what she's delivered is a lot of different flavors and textures and and you've got obviously the
37:12sweetness you've got the the bitterness the real bitterness of the cocoa the chocolate you got
37:18the little bits of the hazelnut which has been roasted properly and then we end up with the black
37:24berries just in the middle say perfect brilliant merci beaucoup I want more dishes like this
37:31I love the look of the dish I think I've also nailed the honey elements at least I hope I have and now I really hope
37:46that it's pressure test worthy and the judges love it
37:49in the mood to cook grab your aprons and try these delicious MasterChef approved recipes on 10 play
38:03Hi Audra hello Audra judges how are we Audra yes how did you go yeah I think I I'm pretty glad with what I did how'd you go with the honey did you get it in there I did I have this problem of missing the briefs a lot maybe I just I just kind of rocked my own tune half the time I've got a different music in here than everybody else
38:31but we can't wait to try it this is my oh gula melaka phyllo fingers okay
38:45so we've got gula melaka coconut ice cream with toasted macadamia through it we've got a honey
38:52crempette on the inside of phyllo some crispy macadamia and coconut and this is a salted
39:01honey coconut caramel two two second poured on should I get it on please all right all right ready
39:08thank you thank you thank you so much for that well presentation I mean it should taste good right yeah
39:38show me the honey
39:52I think where Audra's really succeeded here is in terms of textures she's got that light crispy phyllo
40:04her crempette is really luscious love the texture of her ice cream and also the consistency of her
40:10caramel however I'm not getting honey no that could be because the gula melaka ice cream is so
40:18intense anything it touches just tastes instantly like the ice cream itself it's interesting because I
40:25liked the elements separately I just thought like everything together was so sweet
40:32it's just too much I just I'm just finding it really a very overwhelming dish to eat this is my
40:43white chocolate and raspberry tart very pretty I set my own pressure test and I really set the
40:51pressure in the end um which is quite funny you get the raspberries 10 out of 10 you got a lovely vibrant
41:04raspberry gel who is absolutely perfect the edges are done well but is the dish worthy of a pressure test
41:10I'm just just not sure yeah couldn't agree more here he is hey Andre hello this is my smoked ice cream zeppole sandwich you said you weren't going to really wow us on these crazy techniques you were going to wow us with flavor yeah do you reckon you've done that yeah I think so
41:31the ice cream the ice cream appears to be a on blaze yeah yeah so much whiskey in the ice cream I think this
41:48is such a clever riff on cookies and cream it's wildly different from the ice cream itself but I love that
41:54he's made his own amaretti in place of the cookies and then the cream element is in the smoked ice cream
41:59the execution has just been a little clumsy
42:03hey babe
42:05g'day
42:06chocolate cannoli ice cream cones
42:11what I've enjoyed the most is the combination of the flavors with the chocolate and the eucalyptus you
42:23bring that bitterness to the sweetness of the honey and really that ice cream is fantastic
42:28but is this pressure test worthy visually I am NOT impressed I feel really proud to be honest because I've pushed myself harder today than any challenge so far in this competition
42:44I 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 a lion's man mushroom ice cream and I managed to get it all done I'm
42:57really happy with the dessert but because it was such a push to get all these elements onto the plate today I
43:02I haven't had that time to taste every single element with every single other element so yeah just hope I've got that balance right
43:09it's fine
43:10callum
43:11callum
43:11callum
43:12callum you really set yourself a monster pressure test
43:21how do you feel
43:23I didn't want to set myself a low bar
43:26yeah
43:27so that yeah
43:28ideally in the top two today
43:30did you tick off all 12 elements
43:33yes everything got
43:34Oh, wow.
43:38When you lift a cloche, how do you want us to feel?
43:41Well, hopefully you feel intrigued by, you know,
43:44discovering all the little bits and bobs
43:45of the little textural elements in there.
43:47Yeah.
43:47But also, just from the waft of that coffee
43:50and kind of mandarin leaf that's going to come out,
43:52hopefully it's a feast for the senses, you might say.
43:55Mmm.
43:57All right.
43:59All right.
44:00This is my...
44:01Oh, get out.
44:03Oh!
44:04Oh, ho, ho, ho, ho!
44:14This is mine.
44:21Oh, get out.
44:24Cafe Grande.
44:27You are kidding.
44:29I don't even know what to say.
44:31I'm speechless.
44:32It looks like a dish
44:35that you would normally have to cook
44:38from a recipe in this kitchen.
44:41Yeah.
44:42It really looks like a pressure test dish.
44:44Yeah.
44:44Callum, so impressive.
44:47I think you ticked the box massively
44:50on it looking spectacular.
44:52We're going to taste now.
44:55Thanks, Noah.
44:55Thanks, guys.
44:55Appreciate it.
44:56Thanks, Noah.
45:27I 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.
45:42He'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.
45:53And all these really interesting nuances like the lion's mane and the ice cream and just the layers of flavour that he's been able to achieve.
46:03There are so many details and every mouthful is a little bit different in a good way.
46:08You're discovering something different.
46:09I love that combination between that really kind of shroomy ice cream, dark chocolate, almond and mandarin.
46:20That for me, like those four working together, is heaven.
46:26Technically he's remarkable, he's 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, which is very earthy, with the ice cream.
46:46I'm very happy with it.
46:47And I'm happy to discovering something very new.
46:52Mixing the whole lot together, I think this is an amazing, stunning dish.
47:05Two of you really nailed that cook.
47:09The first bought us a masterpiece.
47:11Or should I say, match-a-piece, the pindar.
47:17CHEERING AND APPLAUSE
47:19Wow.
47:25Wow.
47:27Wow.
47:32The pindar and that cake, it was flawless, structure, flavours, execution.
47:37Ten out of ten out of ten.
47:39And the second, they served up something unexpected, but unbelievably delicious.
47:49So much work went into it.
47:52It was flavour on flavour across all 12 elements, Callum!
47:59CHEERING AND APPLAUSE
48:01To 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.
48:20See ya!
48:21CHEERING AND APPLAUSE
48:22Tomorrow night is our very first DoughFest!
48:31CHEERING AND APPLAUSE
48:33A brand-new challenge...
48:36It's chaos.
48:36..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!
48:47And 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!