- 6/17/2025
S17 E31 >>> https://dai.ly/x9lkg4q
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TVTranscript
00:00Sweet Week continues.
00:17Who's your guest, Ozzy?
00:18What chef are we going to get in?
00:19It's going to be Darren Purchase, it's going to be Zumbo.
00:22I'm still hopeful it's Ian Hewitson.
00:26Somehow I've ended up in an immunity pressure test.
00:28It would feel so good to get immunity today just to beat these three.
00:33A good cake. I'd love to make a cake.
00:35A little wedding cake? Yeah.
00:37If I can beat those three, I can be here at the end.
00:43Oh, my God.
00:51Hello, hello, hello.
00:52Hi.
00:55Is this a Jamface Market stall?
00:57Surprise!
00:58If you didn't guess it already, this pressure test is set by me.
01:07That's the plan!
01:08Oh, shit.
01:13You guys, I have been dreaming of this day forever.
01:19I'm so excited, my heart is beating out of my chest.
01:22This feels comparable to one of my wedding days.
01:26I've never set a pressure test before and Sweet Week is just the most perfect time.
01:34Laura, excited that it's a Po pressure test?
01:38Very much so. I love Jamface. I've had a few milly fillies and pies in my time.
01:43Oh!
01:44So, yeah, this is going to be so good.
01:45Andre, mate, your face says it all. What are you thinking right now?
01:50I've eaten a lot of Po's pastries. I paid for them, full price.
01:55But in terms of cooking those pastries today, how does that make you feel?
02:00Could be a slight problem.
02:03Um, last time pressure test was something that I found excruciatingly difficult.
02:10I don't find pleasure in baking.
02:12So that's my expectation going into this challenge.
02:15Alright, are you guys ready to see what you're making?
02:17Yeah.
02:18Yeah, let's do it.
02:19Because it's about to come through those doors.
02:49That's right, you'll be recreating three of my desserts.
03:05These are among my absolute favourites that I make at Jamface.
03:09Do you want to see what I've brought in?
03:11Yeah.
03:12Let's do it.
03:13The first is my Millie Fillies.
03:18Pro's Millie Fillies are that good a Jamface that I happily will line up on a Saturday morning
03:27before the stall is even opened just so I can get myself a Millie Fillies.
03:32Next up, my rhubarb lily tart.
03:39Ooh.
03:40Nice.
03:41Beautiful.
03:42Beautiful.
03:43Yeah.
03:44And last but not least, my...
03:51Christina cake.
03:52Ooh!
03:53Ooh!
03:54You were asking for a cake.
03:55I did ask for a cake.
03:56I did.
03:57Far out, Poe.
03:58Are you insane?
03:59I think that's every Saturday.
04:00Like, times 30.
04:01A million.
04:02This is what makes Poe such a force.
04:03Like, this stuff is incredible.
04:04It may look simple on the outside, but there is a devil in the detail.
04:09Are you ready for a taste?
04:10Yeah.
04:11Yes, please.
04:12Okay, the first thing I want you to taste is the Christina cake.
04:16So the Christina cake is this cake that I made for my mum.
04:17I forgot that it was her birthday and I had two hours to smash out a cake.
04:19So it's achievable.
04:20So it's achievable.
04:21devil in the detail are you ready for a taste yes please okay the first thing I
04:28want you to taste is the Christina cake so the Christina cake is this cake that
04:34I made for my mom I forgot that it was her birthday and I had two hours to
04:38smash out a cake so it's achievable it's a really feminine fragrant cake full of
04:46the perfume of strawberries and lychee the pressure point is the height and in
04:53total the cake needs to be about 11 centimeters in height if it's not reach
04:59that it means that you've probably not too much air out of it the texture of
05:04this sponge is super soft and dissolves in your mouth I have never done a
05:10successful cake before so a little bit worried okay next I'd like you to
05:16taste the rhubarb lily tart me and the rhubarb lily tart go back a long way so
05:21that pastry shell is actually from my finale a pressure test that I did that I
05:25fell dismally at and the rhubarb is something that I attempted in season one
05:32as well but failed dismally so that's something that I worked on later on and
05:36redeveloped that's why I always tell you guys even if something's failed like
05:41always keep it in your pocket so delicious like it looks like it's gonna be crunchy
05:47and then it just melts into your mouth like stewed rhubarb it's pretty
05:50incredible yeah and last but not least let's taste the milly filly so with the
05:57milly filly the first time I went to Paris and I tried a mille foie for the first
06:01time was such a life-changing moment because I understood what really good
06:07fundamentals of pastry is about and that is caramelize your pastry so the milly
06:15filly looks really simple but you want to cook that right to the edge so you do
06:20get that hint of bitterness and you want that color even through every single
06:25layer there is also a fine line between caramelized to the edge and burnt so three
06:34jaw-dropping desserts you will have just three hours and 45 minutes the recipes
06:46equipment and ingredients you need are at your benches whoever recreates all three
06:50of pose dishes the best in look and taste will win immunity from Sunday's
06:55elimination are you ready yes let's do it your time stop now
07:17three different dishes I did not expect that I thought one you know would be
07:22enough yeah it's gonna be tough is that a tiny tiny egg Callum yeah these eggs are
07:28freaking yeah these are so little are your eggs usually tiny Poe it is the most
07:33bizarre feeling like I've been a fan of Poe since season one like who hasn't right
07:38I've competed against Poe back in season 12 and back to win I cooked alongside her
07:42I've watched her make these beautiful pastries but here we are season 17 and
07:47she's finally setting her impression test it's a bit of a cool moment I really
07:51admire Poe I have so much respect for her and what she's done to be able to
07:55recreate her dishes is an absolute privilege the first element I need to
07:59crack onto is my chiffon cake a chiffon cake is probably the lightest fluffiest cake
08:06you could ever have in this world it's just like air it's delicious air I need to
08:11start whisking my eggs my sugar my coconut milk some salt and the lychee liqueur to
08:17get a really nice little battered going once you've added your meringue into the
08:23batter base of the cake the texture should be like mousse it should be airy
08:27like a beautiful soft pillowy cloud and mine is looking exactly as it should it's
08:34not just perfecting one dish it's perfecting three in classic Poe style
08:38there's just you know too much to do and never enough time
08:43say a little breath for you
08:52today knowing that Poe set the challenge is quite comforting for me it's a
08:57celebration and her passion her success the reason why she's a judge in Master
09:02Chef Australia and the reason for all of his success yeah yeah I feel more
09:05comfortable with these dishes not some crazy wacky dessert but sweets aren't my
09:12forte my mentality today is to finish the challenge without dropping on the floor
09:20in it in a mess and try to put up something nice this is beautiful
09:25sophisticated delicious light technical desserts but again it's a long haul so
09:30it's going to consistently keep going
09:33so I make my batter for this chiffon cake it's nice and light and airy and now I
09:40flour my tin and just give it a bit of oil so it pops up perfectly at the end of the
09:44bait
09:46Andre are you reading a recipe no I'm actually making sure it doesn't stick
09:51okay it's a triple making sure you do you do you Andre thank you I read about it you
09:58don't put oil on this tins I think he's following his instinct but you don't do
10:02that
10:07oh you a peak adorable right now because you've got so much empathy for these
10:13guys what's going on in that amazing brand of yours just like a major
10:17overwhelm I don't know I'm having this like little out-of-body experience yeah
10:22when you described where these dishes came from yeah history history when you're a
10:27contestant season one yeah that was a long time ago man so these recipes have
10:33been tried and tested developed and now to see them end up back in the MasterChef
10:38kitchen it must be so special it's all that it's so so special I do feel so
10:43honored that at bed that they're doing this also I don't underestimate how hard
10:51this is I think they're gonna find it harder than they think because there's
10:55much as we've tried to give them a lot of help through the recipe there is so
10:59much deafness of touch every element has to be absolute perfection yeah what are
11:06you gonna find a wonderful Aussie I'm missing there's 107 step oh but the end
11:14of the day the reward is sweet because someone is gonna gain immunity off the
11:18back of this cool yeah absolutely see what I did there with the sweet
11:21all they doesn't bowie just keep motoring mate I will Matt don't just don't get
11:31distracted by my good looks up here man I don't eat desserts but it's kind of
11:39weird that my top dishes have been desserts yesterday tiramisu was my best
11:44dish this season and I think I'm doing well with desserts because I feel like I
11:49have something to prove there and I put a lot of energy into it so hopefully I can
11:53really harness that energy my chiffon cake it's in the oven so I'm doing my rough
12:00puff dough for the milly-filly how's it going hopefully it's not too rough well
12:09it's it's the first for me really yeah so I'm just trying to read as I do it yeah
12:14if you just follow the instructions as to what to look for visually it should
12:17still look slightly barbled yeah there you go there it is how's the cake sit
12:22mate the cake's in yeah was that was that pretty easy yeah yeah but I it's um I
12:28haven't done that before oh is it good nice ride that's the best pop so far I
12:35reckon best chiffon pop so far dessert queen
12:38oh I just want to say sorry but you've got three hours to go
12:51hello hey God good thank you yeah I'm enjoying this so far lovely yeah very
13:10different energy value which I love yeah yeah yeah with your cake cake is in yeah
13:15should we have a look nice 21 minutes 170 I can see that you have
13:27flowered and buttered the sides did you yeah it wasn't in the recipe yeah exactly
13:33what's wrong with that because it's a chiffon cake
13:45so what you want right yeah it's always aluminium and it's got those little legs on it yeah and you
13:57never butter and flower it because you want to stick maximally to the sides because it's such a light
14:02cake yeah it's always aluminium and it's got those little legs on it yeah and you never butter and flower it
14:09yeah and you never butter and flower it because you want it to stick maximally to the sides because
14:14it's such a light cake and it's a crust that keeps it together yeah so I reckon you're going to be
14:19about two centimeters short two centimeters short on that guy because I put the flour in there you
14:24reckon yeah it's holding it back yeah interesting yeah good little lesson for you early is like
14:29just follow the recipe stick to the recipe yeah yeah crazy yeah
14:33what a novel idea today we're doing three of Poe's pastries Poe says flowering my tin could affect the
14:41rise and the crust of my chiffon that's the first thing I've done wrong today didn't read the recipe
14:48the recipe didn't tell me to do that if I want to win immunity I'm just going to concentrate on reading
14:54the recipe and doing what I'm told by it all right guys keep pushing please to and our fellow to go
15:02are you enjoying the cook Calum I am actually yeah there's this like I have this weird desire to not
15:15like lay you down you know it's a slightly strange feeling having a pressure test set by Pope I'm often
15:23a customer at Jamface it's a little bit more relaxing I must say you know having a lovely
15:26coffee and a and a pastry with my wife and kids on a Saturday morning then what's happening right
15:31now but still kind of cool challenge the chiffon cakes cooking the rough puff is in the fridge resting
15:38it's time to get into this rhubarb for the rhubarb lily tart there is so much care and time and knife
15:44work to get that lily kind of flower appearance that it's gonna take a while has your rhubarb got cut and
15:50going Loz slow and steady Cal slow and steady how's yours going I'm probably finding it less fun right
15:56now than I imagine Poe finds it with making this rhubarb lily it's not just a matter of cutting the
16:02rhubarb into equal size lengths and popping it in the ramekin the way you go every bit of rhubarb gets used
16:07so you kind of cut it into the curved bits and the flat bits some of the flat bits stay flat some get cut
16:12into like the little stamens for the inside of the flower they've all got to be like individually put into
16:17vanilla sugar and then individually put into ramekin in like a flower kind of pattern I would suck at
16:23this I don't think so I don't think so it is like the most hectic rhubarb preparation I've ever seen
16:30how much you got this one on the menu for Lozzy how much yeah good food cost on it labor costs through
16:37the roof this cook is so hectic I'm through more than half my time and I've got less than half my
16:44elements done I still need to do rhubarb lilies all the elements for the chiffon cake and the orange
16:50pastry cream for the mealy-feely how's it looking cow oh looks like it's gonna hit the top of that tin
16:54but pretty close give it a cheeky couple of minutes
16:57I'm up against team Adelaide so we've got three people who have seven restaurants between them
17:15little old me from country Vic firefighter life for me since I left the Masterchef kitchen has been
17:25different to a lot of the others here I went into firefighting I didn't go into food what I love
17:33about food is the way it connects people shared pleasure just growing food and then sharing that
17:39with your friends is what it's all about I'm definitely the underdog so to come back up against
17:46people who do cooking as a career is kind of daunting but I want to show people that the country in firefighter
17:53you can make Masterchef worthy food looking great Bob thank you you did so good how are you chef I'm
18:01well how are you so tell me what are you up to now I'm up to my puff pastry now I need to roll these to
18:07four millimeters and then cut them into their rectangles go to the right side yes and then bake it my rough
18:14pop for the mealy-feely has come out of the fridge I need to roll it again to get nice and thin and then
18:18cut this into perfect shapes before baking I'm so confused I have grown up in a building family my
18:28father is a builder carpenter my brother is a builder carpenter so I am surrounded by men in my life who
18:35measure things twice and cut once 25 centimeters by 45 centimeters my brains is not working I can't
18:43use a measuring thing for no that's inches lady so 25 oh shit by 45 you bake them whole and then you cut them
18:55maybe I do what I don't know okay how can a builder's daughter not use a ruler we've measured we have one
19:06perfect rectangle which we're gonna cut post baking there is enough rough puff to go around I'm just
19:13glad that it's not the block there you go have some dough my rough puff is in the oven the next step is
19:31like a stable potato or something a potato I don't know it's a tart shell for the rhubarb lily tart so I
19:40need to pulse this dough until it's sandy and then you put the egg in you pulse it again it should come
19:47into like a rough ball you need to work fast and you need to not overwork the dough the hard thing
19:57with cooking these tart shells is getting the right thickness if it's too thin it will be really hard to
20:02feel without it breaking if it's too thick it just won't have the right texture
20:05I'm watching these guys and Calum and Bo are neck to neck at this stage Bo he is cool carbon collected
20:17but I'm a little bit worried from what I can see Calum's tart shells are a little bit thick
20:23and I feel like he's rushing this whole process to be honest I've sort of lost all track of time so I
20:30don't really I don't really know how I'm going for time but I'm just pushing on as methodically and as
20:35quickly as I can I seem to be keeping pace I think like Andre's way by
20:42you look like you're a little bit beyond yeah okay so I think you need to speed up a little bit I feel
20:56like I've been cutting rhubarb for a good 10 minutes now look up at the clock and it's been 40 minutes
21:02cutting rhubarb like an apprentice fire me I was just trying to read the instructions too much to be
21:12honest with you I don't have intuition on this I have to stick to the recipe I started deviating a
21:16little bit back to the recipe word by word I now need to hustle get the time back and get onto the
21:23rough up let's go so I've got the pastries the oven rhubarb chilling the
21:53chocolate pastry tart shells are in there baking at the moment as well I'm now working my orange
21:57at pastry cream my tart shell timer from my table of timers goes off and it's time to get this tart
22:03shell out now they've puffed up a bit they look pretty thick yeah I feel like they weren't that
22:13thick when they went in I feel like they puffed maybe so what happens if they're too thick though
22:18if they're too thick they'll be gummy rather than crispy and it won't be pleasant eating
22:24no did you only do two I just did the two right
22:28looking at this tart for the rhubarb lily tart which is one of the three dishes for today's pressure test
22:44the recipe called for it to be three mil thick and it's definitely thicker than what pose woods
22:49so I know if my pastry was thicker than pose it's also going to take longer to cook so I get it back
22:54into the oven because even if it's too thick if I can still cook it perfectly then it still could be
22:58like 90 percent there she is looking very good oh thank you chef thank you did you have a little
23:07squeeze yeah coming along very nicely light golden light golden light golden not a pro golden I've been
23:15checking my rough puff pastry it's almost there I feel like it needs a little bit more stunning
23:20Po loves caramelized pastry and I want to take this as far as possible
23:25pastry cream's done I think I've got the consistency right I taste it doesn't taste like
23:33undercooked flour I'm happy with that so I check my rough puff pastry
23:40I've never done a successful puff pastry before what do you reckon what do you reckon I reckon that's
23:54nice maybe it's getting me I think it needs another three minutes so I put it back in and set the timer
24:05today's challenge it's obviously three dishes not one and you've got so many elements that have a time
24:13factor associated with them so I've got timers everywhere
24:1715 seconds this looks like some kind of weird mad hatter's tea party thing with clocks like all over the wall
24:27so five minutes my timer goes off check the pastry again
24:41oh lovely I'm really happy with my rough puff so I'm gonna leave it at that and let it cool down
24:52I've done my chocolate sable that is into the oven puff pastry's in the oven I've got no idea if I'm
25:01making up time I'm hopefully yeah I'm numb there's so many pages to go I just need to keep going
25:05I'm feeling really good about the color of my rough puff it is quite dark I take it out of the oven and now
25:15I've got enough to work with to get my six perfect little rectangles to create true milly fillies I know
25:21it's meant to be dark and caramelized you're happy with that yeah now I'm starting to second guess
25:31whether my pastry has been taken too far you do you boo keep going girl everyone's as dark as mine at this
25:40point in the competition it's almost top 12 every single day it is getting harder and harder so to
25:46avoid those eliminations immunity is an absolute win it's pretty dark oh Callum's is way dark way
25:53darker say way darker no I just said way dark and then like I feel fine now I've popped the tart shells
26:04back in for a second time I think it's looking better than what it was I've taken my tart shells out
26:09fingers crossed by the time they cool down they're not like gummy tech chapeau was worried about
26:12and they get a nice and crisp
26:17well I just come back yeah I've got my first jam fest
26:21which I love by the way so in a race so far believe it or not
26:30boo is the one who's doing the best get out
26:33what a mention I swear and everything he does so far is impeccable
26:39and he's on time so that that's the surprise
26:42good and then you have Andre he's really focusing yeah great like he's concentrating
26:47he's leaning into it yeah even though he's not keeping up I can tell he's into it yes I wonder
26:54if he's trying to do it to please you oh they all want to do well because they want immunity yeah but
27:00they want to make you so proud they're so connected to you it's really lovely big time yeah
27:06hi po you're getting a bit getting a bit moshi I'm getting a bit you've got the glazy
27:15eyes happening yeah it's really beautiful yeah so much is a very overwhelming day
27:20for me just to see four people that I respect so much like cooking my recipes and treating them
27:28with such love is it is such an honor
27:31lots of work
27:34come on Dre
27:39okay guys I want cakes in
27:49I'm straight on straight get it on the flight 500 cream I am motoring through this I'm making the
28:10pink chantilly cream for the outside of the cake and that can start to assemble I just need 30 minutes
28:15at least for the cake plus the tar is next 10 minutes which I don't have all that time so it's
28:20just all systems go to assemble my tart I type on a really good amount of that pastry cream I've got
28:27one rhubarb lily flower today so this needs to be perfect I don't think it's as perfect as pose though
28:34I need to kind of fold all the layers out it's a little lopsided maybe but it's looking pretty good
28:43and with that gold leaf on top she is shimmering moving on cake
28:48okay run a knife around the inner and outer sides of the tent I need to cut the chiffon cake out of the actual mold
28:57beautiful beautiful beautiful that's epic three slices oh my god I don't know how to do that
29:08nice one Bo it's like textbook me cheese biggies
29:14yeah Bo looking good oh who is the new pastry chef oh my god I can see new bakery coming your way
29:25hello baby
29:27now I need to assemble my milly filly the pastry looks awesome to my eye it looks like it's perfectly brown
29:41and it's nice and flaky and delicate so I think I've hit the marquee hopefully it's time to move
29:46on to decorate the cake holy mackerel Chloe look at the clock you've got 17 minutes you need to go
29:57into first responder mode so you have to cut your cake fill the layers and then cover it with cream and
30:04decorate it with the strawberries and the flowers okay yeah yeah in 15 minutes yeah you haven't done
30:11that before I have actually okay I bet you have it's just nice to know it's a it's possible running
30:20with a knife always good I know I need to switch gears here and get cracking on this Christina cake
30:24because I've got to decorate this cake I've got to make my lily tart I've got to decorate my
30:28milly fillies I just need to get it done whatever means necessary
30:35Callum how you going getting a job done um yeah I'm a bit worried because I haven't done my um
30:42rhubarb tart yet oh you haven't and you still have to get all your strawberries and your flowers
30:46on your cake yes that's great how am I traveling not good well you don't want to end up with jam on your face five minutes to go
31:07now it's time to make my lily tart before I run out Tom I'm really chuffed with how that rhubarb was
31:21cooked itself I think it tastes beautiful it's like that kind of al dente type texture that Poe was going
31:26for at the start of the cook so hopefully that's enough to get over my slightly thick pastry and I'm
31:32doing my milly filly now I'm getting that orange pastry custard onto the milly filly getting the chantilly on top
31:40this is much more of a rush job than I would have liked
31:45this is close to the finish line I'm feeling good that I got there relatively composed my brain read
31:52the instructions I'm getting there tart is looks okay but the rhubarb's a little bit overcooked a little bit of
32:00gold leaf to hide the mistakes and the milly filly pastry looks okay my orange pastry cream simple elegant
32:10delicious onto the finishing mushroom cake oh my god my hands are so slippery the final touches of this
32:21cake is to strawberries and the beautiful colorful edible flowers I think my heart has raced so hard
32:27before in my life they are the first thing you see when you see this cake so these need to be arranged
32:34perfectly around the outside and on top to give it that perfect poe cake
32:41it's starting to look like a proper cake oh well check that out man you lucky this is wild I've never made
32:50a cake that has icing so for me this is a massive win already looks amazing Bo I think I'm in for a
32:56chance today you're running out of time you have one minute to go
33:09at this point I'm gonna have three dishes up maybe they're not perfect there's some mistakes in it I can't
33:13hide them my cake is a little bit smaller than the others didn't have the same height just throwing a
33:19bunch of flowers on and making it look pretty I still need to decorate this cake picking up these
33:26little slice of strawberries with shaking hands are so slippery like surprisingly tricky to do this at
33:32pace there's no way in hell I'm not going to finish these dishes they might not look as beautiful as
33:39this pose but I'm going to get them done we need cakes on plates in 10!
33:459! 8! 7! 6! 5! 4! 3! 2! 1!
33:55That is it! Well done!
34:02Great work guys!
34:05It's like I just did it!
34:09My dish is looking so close to pose right now I am just in like absolute disbelief but also
34:24so proud hello choo choo train
34:29like it's a proud south Aussie moment
34:34hello hello
34:36but I still feel just as nervous as though this was a pressure test in a black apron like I just
34:41want to make her super proud wow
34:50wow Laura how was that for you I loved it I absolutely loved it I did I think this is going
34:59to be Florence's first birthday cake oh yeah yeah yeah I'm obsessed I'm so obsessed with it yeah
35:04lovely that's gorgeous well we're very excited to taste these dishes Laura so thank you thank you enjoy
35:10thanks Laura
35:14wowzers that cake is really impressive that is elite like the height is amazing and she got all the
35:22strawberry work done which I don't think anyone else did and then like
35:25like not to be out done like the tart the milly filly look pretty bloody good as well yeah they do
35:31they do yeah it's a very distinctive the colors are just super
35:35oh
35:41oh
35:43oh
35:45thank you
35:49get that touch hell
35:52wow
35:53just like a little kid just one by portion
35:58you'll get yours soon
36:05I am so thrilled with this result
36:31I think that everything tastes spot on
36:37like identical to how I I've made them
36:43that lychee chiffon cake is so light and fluffy and she's got that fantastic height
36:49that a chiffon cake should have
36:52the cream is full of the perfume of that lychee liqueur the strawberries the tart shell
36:59I reckon she's done it better than I did
37:02so thin
37:03it's so thin
37:06and so short
37:07now that pastry is a little bit of a bum
37:10to you it is very difficult to work with
37:13I think she is going to be up there for me
37:16for me this was a trilogy of excellence
37:21in fact I'm trying to work out what if there's anything it must be something which is not right
37:27and you know what I came up with nothing nothing at all
37:31the christina cake is a substance but so light the millie millie millie filie
37:38millie millie filie the millie of the millie filie the milie
37:42just know
37:48Milly Philly bloody hell can you advise me next time this lovely name by the way so
37:54Milly Philly you know what is amazing is what the puffer tree should test that way when it's cooked
38:01it is the right color the right texture the right flavors and also under you go that little kind
38:07of madame with this orange flavor she is a star and she's a threat to the competition a pressure
38:15test the end goal is to look and taste as close to the guest chef in this case a very own pulling
38:24out look and taste I think Laura has absolutely punished this she's done your dessert so proud
38:33um she's done herself proud and I'm South Australia proud oh settle down you had to get it in there get
38:40out of here Callum hello everyone of the 345 minutes of cooking I still hope I have some shot at immunity
38:56I think everything tasted really good visually I would have loved a few more minutes to make it
39:00look perfect but I'm still proud of what I did I know how high post standards are and I just hope
39:06for her sake that I've done a reasonable job of representing the dishes okay okay thank you
39:21come on and we're going to test your dishes now thank you so much well done cheers
39:25thank you
39:31oh
39:36that was it
39:39I
39:59I
40:03think Callum is human after all
40:07and I say that in the nicest possible way because he is he's just so good at bloody everything
40:14look it's a good effort but there are some flaws here I think flavor wise the cake is great
40:21um he definitely didn't get the rise on it that we saw on yours po
40:25um and it's kind of resulted in there being a few uneven layers I don't even know if he just didn't
40:30cut it great um which is unlike unlike Callum then the tart rhubarb it's not amazing you know it is a
40:39little bit overcooked the tart shell itself is very very thick it's very fudgy and then the
40:46uh milly filly the rough puff itself it's nearly like he's gone a little bit too rough like there's
40:54there's amazing separation but it's extremely brittle I am so glad for Callum that this pressure
41:01test isn't an actual elimination because I think he might have been in trouble oh yeah
41:05after I step back and look at mine compared to pose I go hmm that's definitely Andre's desserts
41:19and uh yeah got a long way to go but I set out to just learn a bunch of new baking skills and
41:30just the pressure of the pressure tests I'm starting to get a little bit more comfortable with
41:35didn't think I'd see the day when Andre would make a spread of dessert today's the day
41:43very different Andre in the kitchen today like what changed because I learned from last time a few
41:50mistakes yeah a few hiccups but I'm improving that's good so even if you don't win immunity today
41:56you still feel like you've won uh yes a hundred percent well done it was a big step forward for
42:04you today and now we're gonna taste it cool thank you thanks okay so this is the Christina cake it
42:14resembles yours I mean you can tell us the Christina cake it's a little worse for wear but all the elements
42:20are essentially on there but just in a slightly different form so the strawberries have a fuller form
42:25yeah fuller form John Christoph you know what the layers are still lovely
42:55so for the Christina cake look the sponge wasn't too bad it's kind of like the sponge that you
43:06would get if you gave someone who was a reasonably talented cook and cook this for the first time
43:11the chiffon was okay and then every I think everything else is kind of the same the thing
43:17where I wish that he had a little bit more time was just to finesse the actual filling and icing and
43:25decoration of the cake because it would have made so much of a difference yeah but there's kind of like
43:30pockets with fruit other pockets without out of your three desserts that Andre made I think I enjoyed his
43:39Christina cake the most look the chiffon wasn't completely perfect but it's still got that light
43:45fluffy airy bounce to it I also really liked his lychee cream it had that beautiful sweet fruity perfume
43:52coming through the rhubarb lily tart out of the three probably where he missed the mark the most the
43:58rhubarb unfortunately was a bit on the the smoosh side I'm really pleased for Andre that he persisted and
44:07he's still got every element on the plate oh hello hi boy lunch lady I think I've measured up really
44:23well against these three professional cooks they have a lot of experience so for me to get those
44:28out and be happy with all the elements I'm really proud of myself oh wow firefighter to Baker what
44:44can't you do well I can't make that look as good as post well on the way though yeah I have definitely
44:51come across as the underdog but maybe I'm the dark horse we can't wait to taste your dishes thank
45:11you all right thank you I think Bowie's done so so well yeah for his first time doing anything like
45:22this he's killed it he's killed it
45:41wow those layers wow they're beautiful aren't they are gorgeous
45:55what he knows how to whip
46:02I think he's done a superb job oh yeah I think so much concentration and to understand to read recipes and
46:10most importantly to have control of himself the mealy Philly not the layers are fantastic how he's managed
46:20to know that it's just incredible and this is what it's about mealy mill Philly first and they are
46:27they're all separated they're all crispy tasty and this cream he has not missed one little corner so
46:36I wish that Bo could taste this plate of food yeah I think he's just done such a magnificent job a lovely
46:47lychee chiffon beautiful lychee cream and even though he didn't quite get all the strawberries on he really
46:56took a lot of care the way he sliced them they're really precise and he actually got really lovely amount
47:00of height as well and then on the rhubarb lily tart I love his cocoa almond tart shell it's lovely and thin
47:10and so crisp and I think he's one of the only ones that has definitely aced not taking it too much to the edge
47:17like I think it's just right really really delicious okay after this trio of goodies this is him putting a
47:29flag in the ground and going I'm here guys and I can cook it's really impressive he's in these
47:36competitions cook and he could be in this challenge to win immunity honestly guys that was one of like the
47:49happiest days for blah blah and I just felt so much love from everyone it was really really lovely it meant a lot to me
48:10While you all truly impressed us today two of you absolutely obliterated this challenge
48:15Laura
48:17Laura
48:19There was literally a fraction of an inch between you two
48:33Flavour wise your dishes were like for like
48:36Lavish chiffons precise milly fillies and delicate nutty tarts
48:41All worthy of sitting in the jam face cakewarium
48:45But the cook to take the cake made a trio that not only tasted delightful
48:51But looked the most like mine
48:55So congratulations
48:57Laura
48:59Laura
49:09Laura how does that feel?
49:11Oh my gosh I am so so happy I was like please don't lose this shit again
49:15I just I love today so it just feels like the best reward I just felt so good in that cook and I actually meant to poke like that is going to be Flossie's first birthday cake
49:21For sure
49:23Oh my god that's so lovely thank you
49:25Yeah
49:27Beau
49:29So close
49:31Essentially one row of strawberries away from victory
49:33Oh
49:35Your dishes were really outstanding so keep up the good work
49:37Thank you
49:39Along with everyone else
49:41We'll have another opportunity to win immunity in an extra sweet challenge tomorrow
49:45March
49:55Tomorrow night
49:58its their time
50:01to shine
50:03With a perler of a taste test
50:05My track record this season for a taste test
50:07This season for a taste test is MasterChef 2, Jamie, zero.
50:12The last five standing get to cook for immunity.
50:16Oh.
50:17This is so weird.
50:19And someone's hoping for sweet redemption.
50:24Caramel?
50:25Caramel.
50:37Caramel.
50:38Caramel.
50:39Caramel.
50:40Caramel.
50:41Caramel.
50:42Caramel.
50:43Caramel.
50:44Caramel.
50:45Caramel.
50:46Caramel.
50:47Caramel.
50:48Caramel.
50:49Caramel.
50:50Caramel.
50:51Caramel.
50:52Caramel.
50:53Caramel.
50:54Caramel.
50:55Caramel.
50:56Caramel.
50:57Caramel.
50:58Caramel.
50:59Caramel.
51:00Caramel.
51:01Caramel.
51:02Caramel.
51:03Caramel.
51:04Caramel.
51:05Caramel.
51:06Caramel.
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