- 4 days ago
S17 E30 >>> https://dai.ly/x9liu9a
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00:00It's a happy day.
00:16Wide apron.
00:17Wide apron.
00:19Another week in the MasterChef kitchen.
00:22Get me in there. I'm super keen.
00:25We're coming up to the halfway point
00:27and I'm absolutely loving being back here
00:31in this competition.
00:33And I finally think I'm finding my feet here.
00:36Welcome.
00:37Thanks, guys.
00:38Welcome.
00:39Good morning.
00:42Whoa!
00:43Happy adventure!
00:45Where are we going?
00:46Can you hear?
00:47That's where the front knee, too.
00:48That's where the front knee, too.
00:49That's where the front knee.
00:50Race!
00:53Let's do this.
00:55Hello, everyone.
00:58Hello.
00:59I'm so excited.
01:03This week is all about something very near and dear to my heart.
01:10Welcome to Sweet Week!
01:17Sweet Week.
01:18One whole week of sweets.
01:20Oh, my God.
01:22This will be fun.
01:23I know.
01:24I've always had a really big sweet tooth.
01:26I just think there's this amazing creativity you can have with desserts.
01:29So I think it's going to be a really exciting week.
01:32Okay, gang.
01:33You ready to see what today's mystery box is all about?
01:36Yep.
01:37Yep.
01:39Oh, no.
01:40What is it?
01:42Oh, no.
01:44Go on, then.
01:45You can lift your lids.
01:46Now.
01:47Yeah.
01:48Oh, my God.
01:49Holy shit.
01:50Oh, my God.
01:51What the hell?
01:52Oh, my God.
01:54Oh, my God.
01:55Oh, my God.
01:57Oh, my God.
01:58Oh.
01:59Holy shit.
02:00Oh, my God.
02:01Oh.
02:02Oh, my.
02:03What is that?
02:04Oh, my God.
02:05What is it?
02:07Oh, my God.
02:09What?
02:11What is this?
02:13It's all this kind of gooey, gummy, golden-y lava thing.
02:19Oh, my God.
02:21Is it edible?
02:23What is it?
02:25It's gooey.
02:27It just reminds me of, you know, a bit of plaster,
02:30making a mess on the job site, mixing up the setting mix.
02:35I love it.
02:37We've lost Declan, honestly.
02:41He's no longer with us.
02:44I'm looking around at everyone's piles of goo
02:46and Declan's, like, scooping it up and playing with it.
02:49Theo's trying to make sourdough bread out of it.
02:51He's folding it and working the dough.
02:56And mine is, like, so sticky and wet
02:58and it's spilling everywhere.
03:00Oh, what a mess.
03:02I just have the urge to clean it up.
03:05Well, it is a day oozing with potential.
03:09We want you to create a sweet dish inspired by what's in those boxes.
03:15We're looking for gooey, oozy.
03:19Think texture, mouthfeel, visuals.
03:23And most importantly, make sure it tastes incredible.
03:28And if you'd cook one of the top four dishes,
03:32you'll be cooking in tomorrow's pressure test
03:34where someone wins immunity.
03:40We're giving you 75 minutes.
03:42The pantry and the garden are at your fingertips.
03:46And you can make absolutely anything you like,
03:50so long as it's sweet, sticky and sensational.
03:54I can't believe I'm about to say this, but...
03:58make us go gaga over your goo.
04:02Your time starts now!
04:04Where do I start?
04:08Come on, get that door open.
04:10Oh, thanks, lousy.
04:12What a lady!
04:14Oh, so much stuff.
04:16Goo is not usually at the top of the ingredient list
04:19when it comes to making a dish for me.
04:20And then, of course, it needs to taste good,
04:22so doing both those things is not going to be easy.
04:24Vanilla, vanilla powder, paste.
04:28When I think of making desserts at home,
04:30they are very simple, they're light, sticky and gooey.
04:34Not so much.
04:36Look out, Andre. Look out, Andre.
04:38He's like, what do I do? What do I do? What do I do?
04:40And, of course, he brings out a potato.
04:47Oh, my God, he really is.
04:51Of course, he brings out a potato.
04:54Desserts are definitely not in my wheelhouse.
04:57But I have a few dishes in my top pocket.
05:01I'm on brand here.
05:02I'm turning a savoury gnocchi dish
05:05into a dessert gnocchi dish.
05:07The sweet gnocchi dish is a foundation of northern Italy.
05:10And growing up, my nonna would make a beautiful sweet gnocchi
05:15where she would fill it with all sorts of jam and prunes
05:18and then fry it in cinnamon sugar.
05:20So we were brought up with eating gnocchi for main,
05:23using the leftover and gnocchi for dessert.
05:26It's going to have cinnamon butter as a sauce.
05:29And then on top of that, an Amaro caramel,
05:33and it will just ooze to make the sauce of the gnocchi.
05:36For my Amaro caramel, it needs to be, of course,
05:39a beautiful consistency.
05:41So when you scoop the gnocchi, you're going to get a lot of goo in it.
05:45I've got to sell this to the judges.
05:47That might be the hard bit.
05:48Might be another history lesson in Northern Italian cookery today.
05:55Already melting.
05:56That's not ideal.
05:59Choccy, choccy, choccy, I like choccy in my tummy.
06:07And I feel like eating it.
06:11How fun is this?
06:12Bacon just really go all out today.
06:15I really want to feel that joy.
06:16Yeah.
06:17I mean, you saw them.
06:18There were like kids playing with the slime out there.
06:19Yeah, yeah.
06:20I would love to feel that memory, you know,
06:22that they're pulling from because, you know,
06:24like even just torching a marshmallow over the fire
06:26and seeing it like stretch out of your mouth is like,
06:29it's vivid in my memory.
06:31I would do a MasterChef style s'more happily.
06:35Yeah.
06:36Whatever that means.
06:37That's up to them with their creativity.
06:39Making sweets is probably the most direct way of being creative
06:43and also having fun.
06:45So what I want today, I want to be able to get not just gooey
06:49but leaking my spoon.
06:52The talent in this room right now is so, so high.
06:56I feel like everyone's just going to have to raise the bar,
06:59raise the bar if you want to be talked about at the end of the day.
07:02Yeah.
07:03Goo for gold.
07:05Sorry.
07:06I'm not sorry.
07:11I've worked as a pastry chef in a few restaurants back in Adelaide.
07:15So there's been a lot of training.
07:18I feel like it's my little secret weapon.
07:20I've definitely got a sweet tooth.
07:22I'm the kind of gal that always looks at the dessert menu
07:24before the savoury menu when you go out.
07:26There's always room for sweets.
07:28I love creating dishes that are all about nostalgia.
07:30So bringing something that the judges are going to know,
07:32they're going to know the flavours,
07:34but then also getting that goo involved in that dish
07:37in some aspect is going to make it really fun.
07:40So I'm going to make like a little take on an affogato.
07:43I'm kind of like taking inspiration from what visually looks like a ferro rocher
07:49and I'm going to have like a gooey amaretto chocolate caramel-y centre.
07:52So once you kind of dig into the dish,
07:56you should just theoretically have a nice pool of that beautiful chocolatey amaretto caramel.
08:01The first thing I need to crack onto is making my semifredo.
08:07The semifredo goes into the mould that goes straight into the blast freezer
08:11and these need to sit in there until they're completely frozen through,
08:14probably a good 45 minutes.
08:16Set it on goo, make goo, make more goo.
08:20This could be the most incredible adult version of a ferro rocher
08:24with a good amaretto kick,
08:26but if it doesn't have that ooze and gooey factor,
08:30I'm not going to get to the top four.
08:35Mixer, bowl, that product.
08:39Up for grabs today is the chance to cook for immunity
08:43and we're so close to top 12.
08:45Things are getting competitive,
08:47so I need to give it everything I've got.
08:50A straight espresso, yeah?
08:52Long black.
08:53I thought you were getting coffees.
08:54I was like, what the hell?
08:55That'd be alright, wouldn't it?
08:56Yeah, that'd be great.
08:57Just a little double espresso, you know?
09:00I don't have a sweet tooth, but I've made tiramisu before.
09:03I like it because when it's done properly, it's not overly sweet
09:07and you get some bitterness from the coffee and the chocolate.
09:10To fulfil the brief,
09:11the first thing that springs to my mind is caramel.
09:14It's going to be pretty classic with chocolate and coffee,
09:17but I'm going to have a nice gooey layer of salted caramel in the middle.
09:21So when the judges lift up a big scoop of that tiramisu,
09:24you'll see that caramel kind of stretch away
09:27and it'll kind of fall apart and be gooey.
09:30Yeah, I'm looking good for time.
09:31I'll get it done.
09:32All right, let's do this.
09:38That's why desserts suck.
09:41It's too many bowls.
09:43Too many dishes.
09:46Whiskey business.
09:48Ah, sweet wick, yay!
09:50The only thing that comes to my mind when you think of gooey is caramel
09:53and, like, caramel, caramel, caramel.
09:55But then I remember this little childhood tree.
09:57It's a marshmallow covered with chocolate
10:00and there's a biscuit on the bottom.
10:02So when you kind of bite into it, it kind of stretches.
10:05So the first thing I'm getting started on
10:07is my marshmallowy centre.
10:09The way I'm going to make it marshmallowy
10:11is I'm going to bake it slow and for a long time
10:15so it doesn't crisp up
10:17and the centre is still oozy and gooey.
10:21And I'm also going to make this extra raspberry jelly element
10:25that's going to sit in the centre of the marshmallows.
10:27So when you tear it apart, the jelly will come out.
10:31I'm pretty excited.
10:32If I pull this off, this is going to be boom.
10:34I love a bit of goo.
10:36Oh, I love a bit of goo, too.
10:39We need to shut it.
10:41Shut up.
10:43OK, guys.
10:44One hour to go.
10:46Come on.
10:47Good luck.
10:48Let's gooey.
10:49Let's gooey.
10:50Let's gooey.
10:51Let's gooey.
10:52Well, he's in.
10:55Oh, shit's getting serious today.
10:58What are you doing?
10:59What?
11:00I'm a sweaty man.
11:01Why do you look like that?
11:03I'm trying to be a bit considerate here.
11:07I love cooking desserts.
11:09That's where my cooking stemmed,
11:11was, you know, baking Betty Crocker cakes
11:13or, you know, licking the back of the spoon.
11:15I need precisely 265 grams of bread.
11:17Stop being confusing my measurements.
11:22But so far in this competition,
11:25I feel like I'm pigeonholed a bit.
11:27So that's going in there.
11:30You know, I'm the fish guy.
11:32I'm the seafood guy.
11:34So after I did the desserts last week
11:36in the team challenges that saw success,
11:39it was certainly a little boost in confidence.
11:42So I just really want to push the boat out today
11:44and showcase my skills in dessert.
11:47Whoo!
11:48I want to do something spectacular.
11:52Don't you learn?
11:53Sweet wheat.
11:54You digging it?
11:55Yeah, I am.
11:56What are you going to do?
11:57So I'm doing a croquembouche.
11:58Yeah.
11:59So I've got, I'm putting my spin on it.
12:05I'm going to pipe like a thick marshmallow caramel sauce.
12:09So they're gooey, stringy.
12:11And then I'm going to stick a couple of sticks out
12:13and spin some sugar and like put that around it.
12:16So how many shoes are you going to make?
12:18Um, I think I've got maybe 30 or something.
12:2130?
12:22Yeah, 3-0.
12:23How are you crazy?
12:25Did you ever try and make a croquembouche in 75 minutes?
12:28Yes, but not in 75 minutes.
12:30And no with a marshmallow inside.
12:32No way.
12:33But you are very brave.
12:34There's a croquembouche in 75 minutes,
12:36no matter what it's filled with.
12:37Yeah, it is.
12:38It's a steep mountain climb.
12:39Far out.
12:42Never made a croquembouche.
12:45Never done it in 75 minutes.
12:47But I really want a shot at immunity.
12:50Hopefully it comes together.
13:09A lot of equipment on the bench today is tricky to find anything.
13:12I swear I had butter here.
13:15When I think of goo, certainly caramel is something that comes to mind.
13:18But it's so easy to make caramel too sweet.
13:22And so I'm going to use parsnips in three different ways
13:24to offset that sweetness and make sure it's still a well-balanced dessert.
13:27So I'm going to do a chocolate Cremone.
13:30What I've seen parsnip ice cream with a big old parsnip caramel in the middle
13:33to sort of have that same gooey moment as what the judges just gave us
13:36with the mystery box.
13:38So there's going to be parsnips in the caramel, parsnips in the ice cream
13:41and then some parsnip chips on the dish as well.
13:44Just doing a, you know, a classic today.
13:46I don't know if it's going to be enough to kind of get in that top four.
13:48So I wanted to do something a bit weird and quirky,
13:50see if I can really push the envelope today.
13:53I guess the risk you take when you cook a quirky flavour combination
13:56is there's no guarantee that judges are going to like it.
13:58So I need to be really careful with making sure
14:01that this unusual flavour combination actually works
14:04in terms of the different flavour profiles that bring it together.
14:06I just need to give myself enough time at the end
14:08to be able to taste it all and make sure I can balance it.
14:11Just under an hour to go for my tiramisu.
14:18Just a bit of dust and we're done.
14:20I've got my finger biscuits piped out and I'm putting them into the oven.
14:24Oh, risk it for the biscuit.
14:26The next thing I need to do is to get on to making the mascarpone cream.
14:30Hey, Beau.
14:31Hello. How are we?
14:32Good. What are you making for day one of Sweet Week?
14:35I'm making a tiramisu.
14:37We're going to have a nice thick gooey layer of salted caramel in the middle.
14:41Your challenge is going to be all about that texture.
14:43So we don't want a soggy tiramisu, but we do want that gooey layer.
14:48Give us gooey and not soggy, Beau.
14:50All right, we'll do. Thank you.
14:52I'm going to make a chocolate yoghurt lolly cake.
14:56There's Maltesers and caramel in the middle.
14:58Right.
14:59So when you cut the whole thing out, the Maltesers
15:01and the caramel kind of ooze out like a lava.
15:04So when did you make this last?
15:05Oh, my kids? My kids are 21.
15:08How old were they?
15:09Four.
15:12Oh, my God. That's a long time ago.
15:14Going to make an almond and dark chocolate parfait.
15:17Get a caramel inside that's going to be oozy and a little bit mandarin-y.
15:20And a mandarin sorbet on top.
15:21So we're going to have a white chocolate cremeux.
15:24I'm going to freeze into a mould.
15:25And in the centre will be a Pedro Jimenez butterscotch.
15:28So when you cut it open, you should get gooey cremeux,
15:30but also really super gooey soft caramel.
15:33Sounds like a very adult bird actually.
15:35It does.
15:36Yeah, yeah, yeah.
15:37Alana.
15:38Hello.
15:39Sweet mate, you be loving life.
15:40Yes, I'm enjoying it.
15:42We've got whole orange cake with some yuzu caramel in the middle
15:46that after it cooks it's still going to ooze all the way out.
15:48Flavors are very good already.
15:50So, yeah, good luck.
15:52I didn't get oranges.
15:54Why didn't I get oranges?
15:55Ah!
15:56All right, that was buzzing.
15:57A little over 45 minutes to go.
16:02Judges think I'm sabotaging myself a little bit,
16:05trying to do a croquembouche in 75 minutes.
16:08Oh!
16:09But it's the white apron and it's the beginning of sweet week.
16:12Like, I'm just going for it.
16:14I'm just getting creative as we go.
16:16My shoe buns are cooking away in the oven.
16:18I'm working on my marshmallow,
16:20but I need to get started on spinning this sugar.
16:23I'm going to get a bit weird over here.
16:25You can get as weird as you want.
16:26Yeah, that's pretty standard.
16:28All right.
16:29I have never spun sugar before.
16:32All right.
16:33But I understand the process of it.
16:40Come on, I really want this to work.
16:46Oh, yes!
16:50Wax on, wax off, baby!
16:53That is such a genius technique.
16:56I love that.
16:57You're going to catch flies in that thing.
16:59Yeah, I am.
17:00That's a proper caramel web.
17:01I'm catching flies, not feelings.
17:03I'm absolutely powering through this challenge,
17:06but there's a lot to do.
17:08Oh, that's...
17:09Oh, a spider's web!
17:13I'm going to keep this one short and sweet.
17:1545 minutes to go!
17:17Yes!
17:18Where is the time going, man?
17:20I do not know, hey.
17:2645 minutes to go for my sweet gnocchi dish.
17:29My ice cream is frozen.
17:31My Amaro caramel is glossy and delicious.
17:34And now I need to put everything into the gnocchi.
17:36All right, let's do it.
17:38This part of the cook is very important
17:41because I don't want to over-fry the gnocchi,
17:43otherwise it goes too chewy.
17:44I need to keep some lightness in the middle
17:46and just enough caramelisation on the outside.
17:49I'm enjoying this cook.
17:51The sweet smells from the gnocchi,
17:52the cinnamon butter and sugar,
17:54and I hear Pavarotti singing.
17:56Sorry.
17:57Where does the time go in this kitchen?
18:09Pretty much got everything on the go.
18:11My Ferrero Rocher crossed with an affogato,
18:14the caramels on the stove,
18:16the crunchy crumbs are happening.
18:18The trickiest part for me right now
18:20is I've got my semifredo in the blast freezer
18:22and my chocolate caramel centre.
18:24I need to put that into the semifredo
18:26and then reset those together.
18:28It's kind of an impossible mission.
18:33They're not completely frozen,
18:35but I need them to work.
18:37As I start to dip them inside of the semifredo mould,
18:40I've noticed that my semifredos are soft as,
18:44like they are literally mousse texture still.
18:47It's melting everywhere.
18:50So now my biggest concern is my semifredos
18:53need to be rock solid
18:54before I can even think about dipping them
18:56and making it look like a Ferrero Rocher.
18:58Plan B? No.
18:59There's no plan Bs in my kitchen ever.
19:02There's definitely no plan B today.
19:05My semifredo's not set.
19:06I literally do not have a dish.
19:08Oh my lord, pray for us all.
19:22You're gonna have to goo for glory!
19:2430 minutes to go!
19:26Oh my lord.
19:28Half an hour to go?
19:35Nice, healthy chocolate deep-fried ice cream.
19:38So far, I'm pretty happy with my parsnip dish concept.
19:40Yeah, ice cream's looking good.
19:42Tastes good.
19:43I've got my Macazamia chocolate cremeau in the freezer.
19:46I've got my parsnip caramel cooling down as well.
19:48Everything is going along swimmingly.
19:50It's time to make some of my crispy, crunchy elements.
19:53So the point with the deep-fry is
19:54I'm gonna get some of this parsnip I've got here left
19:56and deep-fry a few little bits.
19:58Because I want to have a very clear, ooey-gooey moment
20:00for the judges with plenty of that parsnip caramel.
20:02But I'm gonna top that with parsnip chips,
20:04the little kind of vinegared salt bush,
20:06so it's really texturally interesting to eat.
20:09I wouldn't recommend putting a deep-fry
20:11right next to an ice cream machine,
20:12but that's where I'm at today.
20:14I'm really happy to have this coming up.
20:16But I don't like working messy,
20:18and with the five different appliances going at once,
20:21it's not doing any good for my OCD.
20:23Can I say something?
20:25Of course.
20:26I think you are mad, but I love you.
20:28OK.
20:29Thanks, JC.
20:30No, I appreciate it, mate.
20:35I'm making an oozy, oozy peanut butter parfait
20:38with a butterscotch sauce and a chocolate mousse on top.
20:41Today I'm making eclairs,
20:42so I'm gonna have, like, a chocolate creme pat.
20:45I'm gonna have lots of caramel in the middle,
20:47so when they do take a bite,
20:48they will definitely get goo.
20:50So I'm just making a chocolate fondant
20:53with a little caramel centre.
20:55I'm also making a marshmallow
20:57with a bit of kind of whisky flavours
20:59and a orange white chocolate chantilly,
21:03if I can get it done in time.
21:06Nice work, Deky.
21:07Cheers.
21:08Good work, champ.
21:09You're a champ.
21:10You're a champ.
21:11Look at that.
21:12Less than 20 minutes ago,
21:14it's time to check on my marshmallows
21:15from my little childhood tree.
21:17Really, I'm hoping for this perfect texture.
21:20When you touch it, it kind of springs back
21:21and you know it's gonna be soft and gooey inside.
21:24Shit.
21:29Oh, my God, I did not press the thing.
21:35I changed the temperature,
21:36but I didn't press the number.
21:37So it was off completely.
21:39Oh!
21:40The meringue is not good.
21:42It's an absolute disaster.
21:43There's no way it's gonna be done.
21:47I can't believe what I've just done.
21:49I haven't even turned the oven on.
21:52I'm absolutely panicking now.
21:56I don't know what I'm gonna do.
21:58Stuff that up big time.
21:59Yeah?
22:00Yeah.
22:01I need to change this completely.
22:04I need to think quick.
22:05I need to think fast.
22:06I need to have a dish for judges.
22:10What are you gonna share?
22:11Andy, when I changed the temperature,
22:12I never pressed the button.
22:13This oven was off.
22:14So meringue is no way gonna be cooked.
22:16So what are you gonna do in 15 minutes?
22:1714 minutes?
22:1814 minutes, I'm gonna make up this quick little donut
22:21that I'm gonna start with caramel.
22:22So, donuts, caramel, pull apart, bruises out.
22:26Happy days.
22:27You are making donuts with caramel in 14 minutes.
22:31I can do it, Andy.
22:32Okay, your time starts now.
22:35Where's my scale?
22:36Scale.
22:37Scale.
22:38Scale.
22:39I quickly put on the oil on the stove to heat up
22:42because it needs to be super hot before I can fry it.
22:45I add the egg, flour, yoghurt, sugar, and start mixing.
22:50I'm a mum.
22:51This is what mums do.
22:52Survive.
22:53Okay, I need some alcohol as well.
22:56For my dish, not for me.
23:02God.
23:0313 minutes, Jaggers.
23:04Mate, I'm good.
23:05I'm gonna start filling, bruh.
23:06It's gonna happen.
23:07It's gonna happen.
23:08We're coming up to the end of the cook
23:10and there's at least 40 shoe buns ready to be filled.
23:13My marshmallow's looking shiny and delicious,
23:15ready to go in my piping bag.
23:17Far out.
23:19Come on.
23:20Get in there, you dog.
23:22These need to be executed perfectly
23:25because this is what's getting that gooey-ooey element inside of it.
23:29Looks like hard work.
23:31Oh, explosion!
23:32I thought this would be a lot easier than what it is.
23:35I've got marshmallow coming out the top.
23:38I'm trying to jam it in there.
23:40Go, go, go, go, go.
23:42And it's just hit me.
23:43I might not have enough time to construct this tower.
23:46Oh, God.
23:49I've got a hell of a lot to do.
23:51I'm gonna start using some of this marshmallow
23:53to stick these profiteroles together.
23:55Come on.
23:56It's a mess, but I've promised a croquembouche
23:59and I'm gonna deliver a croquembouche today.
24:02How'd that go?
24:03Wow, that was hard work.
24:05All the elements of all my amaretto affogato dome
24:07pretty much come in together.
24:08The coffee caramel sauce is ready to go in its jug.
24:11I've got my crumb mixture made.
24:13The only thing I need to do now
24:15is wait for my semifredo to be set
24:17before I can actually start plating my dessert.
24:19Ah!
24:30I have no control over what's gonna happen.
24:33And it's just like, please work.
24:35Please work.
24:37And as I pop out that semifredo,
24:40I am just like...
24:42Is she set?
24:43Yeah?
24:44Yeah, it's set.
24:45Oh, thank gosh.
24:46This has worked.
24:47But I'm still not out of the weeds.
24:48not out of the weeds i just need to use my brain now and i know i'm going to cut this down to the
24:53last few seconds we love the pain we love the pain i'm just going to eat a little bit because
25:00i'll get a sugar rush i'm going really good with my tiramisu i've got my mascarpone cream done
25:06caramel's ticking away finger biscuits out it's time to plate this up and get it exactly right
25:12so the first layer of biscuits needs to fit the entirety of that bowl you don't want any big
25:20holes in there here comes the goof i'm going to put down the salted caramel next i want that to go on
25:25top of the biscuit and i'm doing it on top of the biscuits because if i put the cream down first
25:31the caramel might seep down in through the cream the judges do not want a soggy tiramisu and i
25:37don't like it's soggy tiramisu either hey baby
25:43chaos for the start of dessert week listen up you have five minutes left
25:54it is absolute chaos i'm making my last minute donuts let's try it
26:01i'm starting to pipe the donut mixture into a hot oil i just need to fry it now
26:07so i decided to do it in this little ladle so i can add hot caramel inside
26:12so when you open the donut the caramel oozes out
26:18my whole dish relies on this gooey element is it going to work i don't know
26:22can't wait for my sugar rush two minutes to go
26:37goodness me look at that i'm pretty much at the point where i can start plating i start with that
26:42chocolate macadamia cromo on the plate it's quite rich and earthy and fill the moat so to speak with
26:48plenty of that gooey parsnip caramel okay cool i've then got lots of little crispy crunchy bits so
26:54vinegar salt bush crispy parsnip chips to really kind of offset that sweetness again yeah so far so
27:00good kind of tasting everything and making sure that this unusual flavor combination actually works
27:07ice cream's looking good tastes good i think it's come together really really well i pushed everything
27:12to the extreme there's a lot of savory flavor there's a lot of salt in this dessert so it's
27:16the kind of dessert the judges are going to either love or hate let's go i'm feeling really good about
27:25my dish my mara caramel looks beautiful tastes right it's gooey i think it's hit the brief and the sweet
27:33smells from the gnocchi the cinnamon butter and sugar it takes me back to my childhood done
27:40dipy dip less than a minute to go i grab a skewer i stick that into my semifredo i dunk that
27:47as quickly as possible into that chocolate mix oh my god i feel like usain bolt but in chocolate dipping
27:54world i ain't loving my life right now countdown's on and it's coming to life i've constructed this
28:07tower i've torched some of the marshmallow and i think i've hit that goo brief yes i can't believe
28:14i've done it yes it is absolute chaos i'm still kind of getting
28:23the donut out of the oil i'm actually so flustered right now this is the most embarrassing thing
28:29i ever plated it's definitely not what i wanted to plate but i'm going to have a dish that's edible
28:43one two five four three two one oh my goodness
29:07well we kicked off sweet week with a really really fun challenge let's see how gooey you got
29:17declan you're up first i'm walking this up to the judges and the last thing i want is it to fall over
29:24i might not be a structural engineer with this croquembouche but this is the dish that i wanted to
29:30present to the judges today and they can absolutely see that i've pushed myself out of my comfort zone
29:36declan what have you made um this is my crooked croquembouche
29:43yeah it's a little bit skewy
29:47that is actually wild that you did that in 75 minutes that's just over an hour
29:51yeah but the question is is it gooey
30:05declan your italian meringue is actually beautiful and silken so well done on that and i loved all
30:24those little burnished bits where you torched it i thought it was actually a super smart move to stick
30:31that together with the italian meringue because that's where people usually get their fingers burnt
30:37and for you to stick that together and give us a little bit of that goo was really really smart
30:41declan this is such an incredible achievement for 75 minutes i love that you took inspiration from
30:49that golden slime first thing today and had that amazing kind of web and watching you just do the
30:55whole thing was it was a lot of fun declan your shoe are crispy so lovely and introducing a marshmallow
31:05type meringue i think that was pretty smart of you it was fun you're funny you've been sweating like
31:10little petit cochon but you are i love you thank you thank you thank you thank you thank you thank you
31:29next dish laura
31:33walking my dish up i'm so so happy because it looks absolutely incredible
31:40it's got that little coffee caramel sauce it's got the gooey caramel on the bottom
31:47i'm hoping i have given myself the best possible chance to be in that top form
31:52laura what'd you make i've made an amaretto affogato
31:59so you've got a almond praline semi-fredo inside there's a coffee caramel amaretto center
32:06it's been dipped in chocolate there's a roasted wattle seed salted chocolate
32:11fuertine roasted almonds and then a coffee caramel sauce
32:14it's very inviting
32:27so
32:41laura affogato is one of my all-time faves
32:46and this did not let me down oh yes
32:53the flavors are spectacular i love that bitter almond flavor of the amaretto with the really
33:04intense chocolate it was so gooey i absolutely loved it
33:08uh laura it's just layers and layers of indulgence you would expect this affogato to be quite rich
33:19super condensed actually it's not it's precise you can detail your almonds the saltiness is just enough
33:27it's a well accomplished dish well done
33:29laura i'm a bit angry because coming into sweet week i was like just hold back a little bit just
33:38long week a lot of sugar a lot of kilos like you don't want to blow out and i said just don't you
33:44don't need to eat all of it you don't need to and i just did it and it's the first day and that makes
33:52me angry textually i loved it you got the goo factor it made me angry but well done thank you
34:01honestly after the marathon that was to make that bloody dome i am just like i'm on cloud nine right
34:08now okay next sarah chocolate and caramel fondant sarah the flavors and the taste is lovely but we know
34:17you can do better and we know it's just a bad day in office and that's it next up is audra
34:24it's a chocolate lolly monster i think that you made the right decision to go back to that childhood
34:31memory yeah i would say you kind of went a little bit too far i know but i see the potential in this
34:38okay pho you next a peanut butter parfait and chocolate mousse i think you did a good job
34:44yeah the gooeyness is in the dish but your butterscotch parfait i think it's too rich
34:53you're up next calab
34:57walking my dish up to the judges and it's something that i'm really proud of and i just
35:01hope that they like this quirky flavor combination as much as i do
35:04so chocolate macadamia cremeau and parsnip caramel crispy parsnips and saltbush and a wattle seed
35:17parsnip ice cream so there's a lot of caramel in the room today so the question is just whether the
35:23parsnip makes yours better or not see which fan favorite will lift the masterchef trophy watch
35:39every mouth-watering episode on 10 play
35:50for me it looks like a little lagoon of caramel oh i like that
35:54it's kind of like chip and dip
36:07yeah well that that's the gooeyest caramel we've got yet
36:24so
36:39callum you are the mayor of goo town mate that hit everything on another level
36:48immediately your cheeks start to like pull in from the salt and vinegar on the salt bush
36:54and then all of the the fat and the sugar starts to take over so you're getting
37:00the caramel and the cremo just taking over
37:05and then from there it goes back into the parsnip just like the savouriness of that just pulls
37:11everything back the degree of difficulty to wrangle all of these flavors on the plate is
37:19like 15 out of 10 and you knock the absolute hell out of the brief mate well done
37:28that caramel is packed full of that parsnip flavor which i love that does exactly what you
37:34set out to do with it which is balance all that sweetness i think you've done a really amazing job
37:41oh thank you pope look if michelin guy was in australia you'd be one of those many people who deserve a michelin star
37:51wow
37:54callum you are back to win and it's dishes like this that are going to do it for you mate
37:58water thanks everyone thank you
38:04thanks man that is the best feedback i could have asked for i reckon i'm just so thrilled that this
38:10kind of strange peculiar flavor combination i've come up with uh was like so much fun for the judges to
38:17eat that's best feedback i've had in the comp i reckon so that's very nice indeed yeah yeah stoked for that
38:22it next up bow it's a hard one to grab the standard of cooking today is really high there's a lot of
38:32like really creative dishes and i've gone with a classic so i'm just hoping that the judges like
38:38the flavors and i'm hoping that you'll see that caramel kind of stretch away and be gooey
38:43oh it's so even what do you got uh it's tiramagoo and there's a salted caramel layer in there
38:57tiramagoo okay i'm doing it oh that is so satisfying i can't wait to see the colors i want
39:07go where's it go where's it go come on go up oh my god look at this all righty
39:29boo your dish is on fire the greenness is just succulent it's just perfect but the layers is
39:45perfect the mascarpone is whipped properly back in the station do they know how good you are uh yeah
39:52that's my main job you are amazing boo thank you thanks i love the way you thought about this
40:02knowing that it's a dish that we all know and love well the fact that you were really generous but
40:08still restrained in the way that you served it so on point bo i love what you did here the texture
40:17and the flavor of that caramel couldn't be any more perfect you're just cooking really solid food
40:23that you know that you can execute well with a twist and it's working for you mate well done thank you
40:32thanks if you had asked me this morning if i'd have a chance at winning immunity i'd say
40:38definitely not in sweet week but given my performance today maybe i can have a crack smashed it
40:47depender you're next i made eclairs with a dark chocolate crème patissia inside uh with chocolate
40:55ganache on top i've got a spiced caramel as well which is the gooey bit i love the texture i love the
41:01flavor and then just loaded full of ooze so that was a win for me thank you next up alana so i've made a
41:09whole orange cake with oozy gooey yuzu caramel tongue twister i think you got the goo and it was all
41:17around the texture of that caramel inside it was nearly like dolce de leche-esque janey a white
41:26chocolate and coffee mousse some roasted pineapple and almond crumb and then there's a pedro him in
41:31there's butterscotch caramel you managed to create something which is very tasty and very very well
41:35layered really love your your mix of flavors well done man next one please ben this is a dark chocolate and
41:45almond parfait with a burnt honey and mandarin caramel and a mandarin sorbet oh gooey the parfait
41:57texture and flavor is spot on um i think the the goo factor was like extraordinary you're in with a good
42:05shot thank you next person please schnez
42:11i'm walking my dish to the judges and i'm just hoping that the ground will open up and swallow me
42:15and my dish or just my dish
42:22so schnez please tell us what what did you make these are kind of last minute
42:27tiny donuts with a little bit of oozy caramel
42:35how much time did you have left when you whipped these up 14 minutes 14 minutes when i went to pantry
42:41so yeah
42:44i'm going to say your willpower and tenacity to run to the pantry and start a fresh dish with 14 minutes
42:57to go that's the stuff that can keep you safe do you know what i mean so i would take a little bit of
43:02confidence that you do that in 14 minutes it's about gooeyness and sadly there's no nothing goo gooey
43:10into your dish but what there is there there's someone who doesn't give up
43:16thanks in this kitchen and any other moments in life something always goes wrong but it's really
43:21important to never give up let's get gooey andre
43:25i'm pretty sure i've hit the brief because i've lashed my gnocchi with a lot of caramel goo
43:32but this is not really conservative it's a kind of an unusual combination and i just really really
43:37hope the judges all love it today as much as i enjoyed making it what's your dish andre uh today
43:45i've made an amaro goo with sweet gnocchi cinnamon sugar and an almond ice cream
43:55andre like very very out there idea
44:21the question with this type of cooking is just did you pull it off
44:25did you pull it off
44:49i love it i absolutely love it
44:56oh man i could finish that whole bowl purely off textures chew from the gnocchi they've got
45:03just the slightest bit more bite about them and then the goo the goo for me happens when you get
45:08that reaction between ice cream and caramel but when it hits that cold ice cream it just tightens up
45:16ever so slightly and gives a little chew about it as well so you've outdone yourself andre i love the
45:22gnocchi that little bit of crust and caramelization from the butter and the cinnamon sugar love the amara
45:28caramel it's just got that really lovely hint of bitterness delicious and just so unique so uniquely you
45:35i'm feeling really good my nonna was a huge inspiration for my cooking and all i really want to do is put up good food and make her proud
45:48talk about a sweet start to the week not only did we get the gooey desserts that we asked for but they were ridiculously fun to eat
46:03let's see which four of you did enough to win a shot immunity if i call your name please step forward
46:11you're cooking in tomorrow's pressure test
46:13callum no wonder you've achieved the level of success you have it's dishes like that that are career making
46:28laura
46:29so much technique went into that dessert not only did it look incredibly impressive we couldn't help
46:40polishing off the entire bowl mistake
46:46andre
46:47that was ingenious thinking and andre through and through lastly
47:01bowie
47:05that tiramagu was oozy boozy and absolutely delicious
47:09calum laura andre bow tomorrow's pressure test is the only thing that stands between you and immunity
47:20and trust me when i say it is set by an absolute legend tomorrow night are you ready sweet week's
47:31pressure test is set by our very own queen of pastry
47:39the sweet smell of success
47:46i'm up against three people who have seven restaurants between them
47:50i'm definitely the underdog but maybe i'm the dark horse
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