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daily Vid
  • 6/18/2025
S 17 E 32 >>> https://dai.ly/x9lqba0
Transcript
00:00I'm looking in and I straight away see little cubes. Wow, sick little diamonds
00:29looking sparkly looking beautiful and I'm like taste test oh boy here we go
00:36morning all how gorgeous are these beautiful bite-sized gems look they're
00:46all made out of jelly today it's up to you to guess what's what in a taste test
00:59Jamie's like my track record this season for taste tests is Masterchef 2 Jamie 0 the plum plum
01:15incorrect fish sauce Jamie I'm sorry there's no fish sauce in this dish today I'm looking for a bit of
01:26redemption so let's see how this goes each gem is entirely unique there are almost 60 flavors on
01:34this table so prime your palates guess correctly and you'll stay in the game guess incorrectly
01:44and you're out the last five standing are going to be cooking in round two for immunity today is like
01:53high stakes because it's the last chance to win immunity in sweet week but if you get one thing
01:57wrong you're out all righty let's get you into order oh I'm out the end oh it's the last to know damn it
02:12it gets harder as you progress into those flavors right we have our tasting order one by one you're
02:22gonna step on up taste a jelly gem and guess the flavor there's no texture to help you out you really
02:30have to concentrate here but first up let's do it we don't have texture to rely on you gotta rely on your
02:41instincts and memory of what you've tasted before so I'm gonna close my eyes I feel like when I close my
02:48eyes and just put myself in the moment of whatever I'm tasting maybe you should have savored it a
03:04little bit just racking my brain as to what this could be this is really important immunity right
03:13now you want that and then it just hits me to vivid memory from my childhood growing up we'd always have
03:23this and feta cheese watermelon is correct yes I knew it I knew it I would taste that watermelon
03:36snaz it's your turn what's the way I'm really really excited by this one my tasting skills are amazing
03:48okay this one here yeah this is you okay oh my god it smells like pineapple
04:04this is so weird it's hard so take your time first it smelled like pineapple then I thought it
04:10looks like orange but it tastes like pear gone everywhere now I have three ideas but I need to rely
04:21on my taste buds here definitely tastes like pear you're locking in pear yep snaz pear is incorrect
04:33sorry oh wow the answer oh my god is mango oh my god oh my god unfortunately you won't be cooking in round two you can step over under the gantry you're done oh that is bad luck snazzy that one's laughing because we all know it's gonna be hard I love mango how did I miss that I'm really gutted because I really wanted to cook
04:58it's gonna be hard to cook today Declan you're up next seeing how difficult this taste test is I'm really nervous
05:08ginger correct here we go
05:15hello though
05:19first bite I can definitely taste that it's citrus
05:27could be lemon could be lime I'm oscillating between two things I'll say lime lime is incorrect
05:39the correct answer is lemon
05:44I should have just gone with lemon first thing I thought was lemon
05:50damn it
05:52righto we all know how hard this is now and next up a man with a bit of redemption on his mind I reckon
05:59build it up
05:59Jamie let's do it
06:01my strategy today is just lean in and whatever comes to mind first is probably going to be right
06:08that one there
06:09oh that's yours
06:11that could be plum as well couldn't it
06:12I smell and immediately all I can smell is the coffee that I had this morning and I'm worried
06:24I'm like is it still on me
06:26take a bite no no no no I got it coffee coffee it's correct mate
06:38your turn Andre
06:44it's carrot carrot's correct
06:51there are your next
06:55chili that is
07:01strawberry
07:08strawberry is correct
07:13oh are you ready
07:16yep let's go
07:18interesting
07:20I just need to take my time
07:22and put everything else out of my mind
07:25it's right up in there isn't it
07:27touch the brain
07:30it is hard
07:38it's tough isn't it
07:39where's your mind going
07:42pear
07:43oh no
07:44oh gosh
07:47could be a few different things I'm picking up like pear or apple
07:51really don't know where to go with this one
07:53I'm going to say apple
07:54no
07:56apple
07:58is incorrect
07:59sorry
08:00it's alright
08:01correct answer
08:02pineapple
08:03oh my god
08:05you were so close
08:06I was halfway there
08:07let's put those taste buds to the test Depinder
08:12that one
08:16I think it's chocolate
08:22correct
08:23correct
08:25Benjamin you're next
08:29passion fruit
08:36passion fruit is correct
08:37yeah
08:37next one
08:40please
08:42oh
08:48what is it
08:51I think
08:52it's lychee
08:53lychee
08:56is
08:57koi
08:59should we start the second round
09:07let's do it
09:07yeah
09:08let's do it
09:08yeah
09:09let's do it
09:09yeah
09:10yeah
09:10oh
09:10I've changed my technique a little bit here
09:13save this one this time
09:14last time
09:17it just went straight down the goblet
09:18and I don't want to make that mistake again
09:20I put it in my mouth
09:22I close my eyes again
09:23and straight away
09:24beetroot
09:25oh
09:26ooh
09:27beetroot's correct mate
09:30deckers you're up
09:34oh
09:38yes
09:40it's very nostalgic smell
09:42cinnamon
09:43cinnamon
09:44is correct
09:46thanks
09:46Jamie you're next
09:49that's you
09:53there you go
09:53still in this first spectrum of nearly 60 gems
09:58it's got to be another simple flavour right
10:00it is
10:02caramelised sugar of some description
10:05okay Jamie what's your answer
10:06uh caramel
10:08ooh
10:10Jamie caramel
10:12is incorrect
10:18ooh
10:19that's right
10:20you're very close
10:22maple syrup
10:23oh
10:24another taste test
10:28MasterChef 3
10:29Jamie 0
10:29sweet
10:30that's so hard
10:32woo
10:33take note
10:34next up
10:35Andre
10:36first round I got through easy
10:42this time much much harder
10:45what do you think
10:46honeydew melon
10:49isn't quite
10:51yeah
10:51what was that
10:53the answer was
10:55apple
10:56alright
10:56okay you ready Sarah
10:58yeah
10:59let's go
10:59lime
11:02lime
11:04is correct
11:05okay I was like your first
11:07thank you
11:08oh my gosh
11:09Callum
11:10your turn to sparkle
11:11oh
11:12there we go
11:19got him
11:20wow
11:20I think
11:21it's vanilla
11:22oh
11:23what
11:24Callum
11:25correct
11:27thank you
11:29thank you
11:30Dom Pinder
11:34you're up next
11:35oh
11:35Dippy
11:36is it bay leaf
11:44bay leaf
11:46is incorrect
11:49the answer is
11:53rose water
11:55oh
11:56please join the others
11:58thank you
11:58okay next one
11:59Monsieur Ben
12:01go Benny
12:02all that tries today
12:04one more
12:06six people have gone
12:09and if Ben falters
12:12I'm through to the next round
12:13oh
12:16I think it's definitely a red fruit
12:18of some sort
12:19I don't know
12:22is it a plum
12:22is it a berry
12:23this is really really hard to figure out
12:26I want to say plum
12:28but I don't want to say plum
12:29it's a thing
12:35so you're confused
12:36yeah
12:37it's so hard to watch
12:39yeah
12:40I know
12:41seriously
12:42Ben
12:43what is your final answer
12:46I'm going to say Blackberry
12:50Blackberry
12:55is
12:56I'm going to say Blackberry
13:18Blackberry
13:22is
13:24incorrect
13:27the correct answer
13:33is
13:34raspberry
13:36so close yet so far
13:46there goes my shot at immunity
13:47unfortunately
13:48good day to be number 12
13:50eh
13:50I know
13:51okay
13:54Theo
13:55Declan
13:56Sarah
13:56Callum
13:57and Audra
13:58you
13:58will be cooking in round two
14:00for immunity
14:01everyone else
14:04better luck next time
14:04you can hand it up to the game
14:06for you to cheer these guys on
14:07thanks
14:07I love that guy
14:09all righty
14:14to bring home the win
14:15you will need to whip up
14:17an immunity worthy sweet dish
14:19using the ingredients
14:21from round one
14:22just take a look
14:25from blueberry
14:27to basil
14:28cinnamon
14:29turmeric
14:30you can use
14:31anything that's up here
14:33we are giving you
14:34a total of
14:3690 minutes
14:38to get this done
14:39it is time
14:41to give it your absolute all
14:42we want
14:44your best
14:45dessert
14:45yet
14:46your time starts now
14:51yuzu syrup
15:07is that yuzu syrup
15:08yeah
15:08maichi
15:10tamarind
15:1157 different flavours
15:14what are we going to make
15:15the matcha catches my eye
15:19and the yuzu catches my eye
15:22yuzu
15:23you know
15:24there's this sort of
15:24bitter sourness
15:25carrying it up
15:26with earthy flavours
15:27of matcha
15:28match made in heaven
15:29you can make two trips
15:31Audra you got 90 minutes
15:31you got time Audra
15:34I know
15:35yeah
15:35impressive though
15:36nonetheless
15:37so I'm going to be making
15:39a matcha chiffon
15:40and I'm going to
15:43layer it with
15:45yuzu curd
15:46so I'm trying to
15:48kind of put together
15:48a plan at the moment
15:49so I've got cake
15:50I've got
15:51after cake
15:53will be curd
15:54and after curd
15:55will be tuile
15:56and after tuile
15:57will be cream
15:58Audra what's green
16:05uh matcha
16:07chiffon
16:07matcha
16:09yum
16:10what you're making Sarah
16:16what's that
16:17financier
16:18yum
16:19I love to
16:23experiment with flavours
16:25that remind me of my travels
16:27and one of my all time
16:31favourite desserts
16:32is made around
16:33apricot
16:34in Hyderabad
16:35in India
16:36I had this bowl
16:38of apricot
16:39sponge
16:40and just pouring
16:41cream
16:42it's so simple
16:43but I literally
16:44polish off
16:45three portions
16:46of this
16:47in one go
16:47I'm so obsessed
16:48with the flavours
16:49so I think
16:51there's something
16:51in that
16:52and that's what
16:53I want to play
16:53on today
16:53this is going
16:56to be a very
16:57very interesting one
16:58because firstly
16:59we've got some
17:00serious contenders
17:00from India
17:01right
17:01we've got
17:02a beautiful
17:04pantry here
17:05which people can take
17:06in so many
17:06different directions
17:07and also
17:0890 minutes
17:09so I am
17:10looking forward
17:11to this
17:11you know what
17:13it's at the point
17:14now where
17:14it's not enough
17:15to just be a
17:16wonderful cook
17:16they really need
17:18to start to get
17:19creative
17:19and start to think
17:20of different flavour
17:21combinations
17:21that are really
17:22unique
17:23I want to see
17:23people invent
17:24things
17:24that's the thing
17:27right
17:27because they can
17:27all make an ice cream
17:28they can all make a cake
17:29they can all do
17:29all of these techniques
17:30what's the next step
17:32that they need to take
17:33to go
17:34I'm going to win
17:35this challenge
17:35and I'm also here
17:36to win this competition
17:37it's going to be tough
17:39yeah
17:39so much to pick on
17:41your favourite ingredient
17:43what is that
17:44you don't know
17:44I can't stand that
17:46really
17:46I cannot stand that flavour
17:48why not
17:49that's going to take me
17:50the whole day
17:51to remove
17:51if I do it
17:52you do it
17:52no I am not
17:53no no
17:54sorry I can smell it
17:55oh no no no
17:56there you go
17:57that's how you do it
17:57just a little
17:59a well first
18:00right here
18:01I don't want it
18:05the nose is telling me
18:07don't
18:08I feel really disappointed
18:12after just cooking
18:13the post pressure test
18:14yesterday
18:15I did not nail that rhubarb tart
18:19at all
18:19the rhubarb
18:21it is a little bit overcooked
18:22the tart shell itself
18:24is very very thick
18:25I let myself down
18:29I let Po down as well
18:30and the competitive side of me
18:32wants to redeem myself today
18:33by doing a perfect rhubarb dish
18:35I've had rhubarb infused gin before
18:37and it's absolutely delicious
18:38then I think
18:40what are my other favourite flavours to have
18:43with gin and tonic
18:44there's basil on the table
18:46there's a whole bunch of citrus
18:47I feel like I can kind of make something work
18:49with these flavour profiles
18:50so right now I'm going to start
18:52by making a
18:53gin and grapefruit mousse
18:55this bitter grapefruit
18:58and gin mousse
18:59is going to be
19:00really intense
19:01and that's going to bring
19:01that kind of ginniness
19:02to the gin and tonic
19:03I'm also going to make
19:05a rhubarb
19:06and basil granita
19:07the rhubarb curd as well
19:09and finally
19:10roasted and pickled rhubarb
19:12yeah it's going to be
19:12hopefully that
19:13gin and tonic
19:14but in dessert form
19:15that's the goal
19:15because it's going to be
19:17kind of the foundation
19:18the middle part of the dish
19:19it's really important
19:21I get my mousse done first
19:22yeah it's subtle
19:25but it's got to be subtle
19:26just think it's a chance today
19:28to really try
19:29and get some redemption
19:30and maybe I can impress Poe
19:31okay guys
19:35get moving
19:36you only have
19:3775 minutes to go
19:40more butter
19:48more passion
19:49more passion
19:50going up against
19:53Theo, Callum, Sarah and Orja
19:54they're tough contenders
19:56but I've really enjoyed
19:58this week
19:58that I can sort of
19:59push myself with my desserts
20:00and I'm going to be
20:01pushing myself
20:02in round two today
20:03is that the frangie?
20:05frangie
20:05for the frangie?
20:06yeah
20:06I want this to be
20:08my last cook in sweet week
20:09because I want to get up there
20:10on immunity
20:11I'm just excited
20:12I love like these ingredients
20:14that are up the front here
20:15but the thing with desserts
20:17is everything has to just be so precise
20:19I'm always taking on too much
20:22but you know
20:23it's what you've got to do
20:24in the MasterChef kitchen
20:25you've got to go hard
20:26or go home
20:26and I want to be standing up there
20:28with immunity
20:29Declan, breathe
20:32I know, sorry
20:33Declan!
20:34G'day, how are we?
20:35very good mate
20:36how are you?
20:37yeah, very good
20:37which bag you have?
20:39how are you?
20:40yeah, really good
20:41did you tell your mum
20:41you loved it today?
20:42I did, I did
20:43yeah, every day
20:44you've got to tell mum and dad
20:45that's what's up
20:46so yeah
20:47what are you cooking?
20:48I'm doing an almond
20:49and mango tart
20:50ooh
20:51yeah, so
20:52I'm really going to try
20:53focus on those layers
20:54whole tart
20:55a whole tart
20:56and
20:58then like a little
21:00quenelle
21:00of like a
21:02pandan ice cream
21:03okay
21:04mate, you've got some work
21:05to do
21:05I know, I know
21:06if you're talking
21:07pastry's still chilling
21:09roll it out
21:10blind bake it
21:11make your frangipan
21:12put that in
21:13bake it again
21:14then get it out
21:15cool it
21:15put your mango layer
21:16in there
21:17and then get that
21:18to chill so it sets
21:19plus make an ice cream
21:20yeah
21:21if your focus
21:23is on execution
21:24you've got to get on this
21:25yeah
21:41just over an hour
21:42thank you
21:43after just cooking
21:45the pressure test
21:46with Poe's
21:47rouxabob dessert
21:47I don't feel like
21:48I nailed that one
21:49so I really want to
21:51redeem myself
21:51but also
21:52immunity's on the line
21:53today
21:54and as the numbers
21:54start to dwindle
21:55in this competition
21:56it's getting more
21:57and more important
21:57so I'm going to give
21:58my everything
21:58just cut the rhubarb
22:15smaller
22:15I think it's just the
22:16rhubarb
22:16you can't just shove a
22:18whole tree
22:18I tried
22:20with just over an hour
22:23to go
22:23I've got that
22:24bit of grapefruit
22:24and gin mousse
22:25in the freezer
22:26and now it's on
22:27to my rhubarb elements
22:28I'm using the rhubarb
22:29in four different ways
22:30I've got a
22:31roasted rhubarb
22:32and pickled rhubarb
22:33a rhubarb curd
22:35okay
22:36more rhubarby
22:37and finally
22:37a rhubarb
22:38and basil granita
22:39so this is the
22:40rhubarb and basil granita
22:41I'm playing with really
22:42like pretty kind of
22:43flavours here
22:44so it's all about balance
22:45just trying to get that
22:49right kind of
22:49mix of sweet
22:50and sour
22:51I think the key
22:53with nailing this dessert
22:53today is giving myself
22:54enough time at the end
22:56to not only taste
22:57everything individually
22:57but actually taste it
22:58together
22:58so when you get that
23:00one spoon of everything
23:01it is that gin and tonic
23:03and it's not too bitter
23:04or too sour
23:05take two
23:06rhubarb
23:07is a really beautiful
23:08ingredient
23:08and if I can showcase it
23:10right then
23:11hopefully it'll be a good
23:12dish
23:12Sean Christophe
23:14we
23:15I've got a little
23:17surprise for you
23:18I want to put that
23:18Michelin chef palette
23:20to the test
23:21okay
23:21guinea pig
23:22okay
23:22they're slippery
23:24oh my god
23:24this is quite
23:25lime
23:28you're correct
23:30that's lime
23:31how the hell
23:31they managed to do that
23:32well you got it
23:33without even biting it
23:34next
23:36oh
23:42chili
23:44yes
23:45chili is correct
23:47oh god
23:47okay
23:49last one
23:49last one
23:50two out of three
23:50right
23:51right okay
23:53here we go
23:54licking
23:55look look you have to watch
23:56what is it
23:57what is that blood
23:58it's not
23:59whatever
24:00marmite
24:01whatever it's called
24:02veg mite
24:05welcome to Australia
24:07veg mite would be a good one
24:12should we pop today
24:13very gentle there Theo
24:17haven't seen this side of you
24:1950 minutes in
24:22I'm making an orange parfait
24:24with a citrus butter sauce
24:26and a lemon granita
24:27nice Theo
24:28I'm also making a mashup
24:31of two Greek biscuits
24:32so Paximaria
24:34breaks apart
24:35it's like a biscotti almost
24:37it's a big rock
24:41good up yeah
24:43there's an almond biscuit
24:44that is covered with icing sugar
24:46I know that cookie is the
24:47like a classic
24:49traditional Greek one
24:50yep
24:50I'm feeling really good about this challenge
24:52I do well in the sweets department
24:54so today is my best chance at immunity
24:57everyone is really at the top of their game
24:59so I need to be pushing it today
25:0145 minutes to go
25:07the chiffon cake looks amazing
25:10now I need to make sure
25:12that it cools down really quickly
25:13so I put it in the chiller
25:14next thing I need to work on
25:16is my yuzu curd
25:18a yuzu curd is essentially making a custard
25:24with the flavours of yuzu and lemon
25:26to avoid scrambling my curd
25:28I need to make sure
25:30that the heat is managed well
25:31and I don't overcook this curd
25:33you're making a mess
25:35okay guys
25:3645 minutes left to go
25:39you've got this tacky
25:46you've got this
25:47I really want to nail what I'm plating up to the judges
25:51I want it to be uniform
25:52I want it to be pretty
25:53so I've got to stay focused
25:55and deliver the best dessert
25:57I've done in the MasterChef kitchen
25:5940 minutes to go
26:01and I pull my tart shell out of the oven
26:03I get those baking beads out of it
26:05goodness gracious
26:06how do I do this
26:07and start lumping in
26:10that beautiful almond frangipane
26:12is it going to have enough time
26:13I've got to bake this
26:17I've got to get it out
26:18I've got to cool it
26:19I've then got to pour my custard on top of it
26:22cool it again
26:23and then you know
26:24serve this tart
26:25it's all happening
26:26alright
26:26Deckers
26:28yeah
26:28clean
26:29clean your bench down
26:30come on
26:31everything smells amazing darling
26:33oh golly
26:34you'll feel better
26:36alright
26:36you'll feel better
26:37god
26:38I just push everything to one side
26:40I'm like out of sight
26:41out of mind
26:42yep
26:42I can picture your wardrobe right now
26:45this can go in here
26:46as I do that
26:48I look at Sarah
26:49she's so calm
26:52she's so zen
26:53it's um
26:54yeah complete yin and yang here
26:56so calm Sarah
26:58maybe just bring some of that to deck
27:00yeah
27:03seriously
27:04you've got to balance their bench out
27:05all right
27:08regardless of what's going on next to me
27:11I feel like I'm moving pretty quickly today
27:13my almond cake is in the oven baking
27:16my chantilly is in the fridge setting
27:19now I'm making my mandarin and apricot sorbet
27:22so I've got my mandarin juice
27:24apricots
27:25and a little glug of bourbon
27:27and a little glug of bourbon
27:27hi Sarah
27:29hi Sarah
27:30how are you
27:31what are you making
27:32so today I'm making an apricot delight
27:34but I'm doing my version basically
27:36so
27:37what's the
27:37what's your version
27:38so I'm doing um
27:40an almond financier
27:42a mandarin and apricot sorbet
27:43and yeah just kind of layering it up basically
27:46what I'm hearing is
27:48a sort of a very homely
27:50style dessert
27:51yeah
27:52and I guess what we're going to be looking for
27:55is for you to bring some pizzazz
27:57somewhere else
27:58to make it feel like it's a dessert
28:03that's ready of a 90 minute cook
28:05I feel like you need to take one more step
28:09yeah
28:09to be able to put yourself in the running
28:11just off what we've heard
28:12yeah
28:12if you want to win immunity
28:13yeah okay
28:13go hard
28:14got it okay
28:15awesome thank you
28:16good luck Sarah
28:16thanks
28:17we're already more than 45 minutes into this cook
28:21I need to think of a quick way to elevate my traditional dish
28:25if I'm going to have any chance of winning immunity
28:29bring us a jam of a dish 20 minutes to go
28:42go guys
28:45go guys
28:47nice callum
28:48after the judges visit
28:56I feel like my dish definitely needs to be
28:59amped up
28:59you know I think it really hit home
29:01when the judges said make sure it has that little touch
29:03I feel like I was probably being a little bit safe with my flavours
29:06as soon as I finished MasterChef Season 6
29:11my whole world changed
29:13I opened a restaurant
29:16I launched my own sauce range
29:21I was acknowledged by the Prime Minister of India
29:25which was a total pinch me moment
29:28so I've already reached huge milestones
29:31and coming back into this kitchen
29:33I feel like I'm in a very vulnerable position
29:36there's a lot of pressure to be critiqued
29:43and I just need to remember that when I allow myself to be creative
29:48I think that's where my true talent comes out
29:50French techniques, Indian flavours
29:54they're the things that I love
29:55I think I need to kind of push it a little bit more
29:58and start to show who I am in this kitchen
30:02I've changed the dish slightly
30:07I think it's really important to use fresh wherever possible
30:11I'm adding in really light and fresh nectarines
30:17into my apricot syrup
30:19for a little element of smokiness
30:21I'm also adding in some rosemary
30:24I've got cinnamon
30:25and making a cinnamon sugar
30:27and a ginger syrup
30:29a little bite to go to the dish
30:31I'm taking a risk today
30:35adding bold flavours
30:36and I'm hoping that I can tie it all together
30:38and bring some balance to the dish
30:40Oh, looking good
30:45Ready
30:46Ready
30:47Give it a couple more minutes
30:50Have a little dance
30:51Yeah, that's it
30:5315 minutes to go
30:57My tart with French beans is still in the oven
31:00I check on my ice cream
31:02and it's churning really well
31:03It looks nice and smooth
31:04Okay
31:05I need a toasted coconut
31:07because panda and coconut go so perfectly together
31:10Jeez Louise
31:16Oh my God
31:17Get a raincoat made
31:18I think it's really important to have fun in this kitchen
31:22so, you know, the stress doesn't, you know, get the better of you
31:24Declan
31:25Are you going to have coconut dandruff in your hair?
31:28I am a bit of a happy-go-lucky larrikin
31:30Sarah, do you want a hug?
31:32No, thank you
31:32No
31:34But I'm having fun
31:35Deckard
31:36Dust your hair, mate
31:37Dust your head off
31:37Oh my God, I can't
31:39This dish is for immunity
31:4710 minutes to go
31:49I've made chiffon cakes my whole entire life
32:02But making this chiffon for Poe
32:05Who knows her chiffon cakes really well
32:07I'm really nervous
32:09God, this is killing me
32:1010 minutes to go
32:12The curd is looking great
32:13The chantilly cream is done
32:15Now I really need to focus on constructing this cake well
32:18I'm thinking I could probably get at least six layers
32:22So I start slicing it into equal portions
32:25I've got to make this cake look beautiful
32:28It's as simple as that
32:29Nice work, Audra
32:32That, that, that
32:37I'm doing it
32:40Andre
32:40This cook has gone so well
32:42The orange parfait is set perfectly
32:45Yep
32:46The lemon granita is punchy
32:49Good, Theo?
32:51Oh, bloody good
32:52Win, win, win
32:54Now it's come to plate up
32:55I need to think about how I'm going to garnish
32:57Beautiful, Theo
32:58I've never seen anything like it
33:00Look at that
33:00Beautiful
33:01A gin and tonic has bitterness
33:07It's got sweetness
33:08It's got a little bit of sourness in there as well
33:10And that's what I'm trying to replicate in this dessert today
33:12Try everything individually
33:13I can start using my last couple of minutes to try it together now
33:15And I taste that grapefruit and gin mousse
33:18And it is like punch you in the face with bitter and kind of gin flavour
33:23But I think I need to get enough of those sweet elements on
33:25That curd and the rhubarb granita
33:28To make sure you get kind of more sweet than bitter
33:30Tastes good
33:35I reckon I've got the flavours down pat of a gin and tonic here
33:38But what I'm missing is that kind of carbonation factor
33:40The fizziness that goes with it
33:41And then it hits me
33:44I'm going to make a basil oil
33:46And use the maltodextrin to try and make a really fun
33:48Sort of basil snowy type scenario
33:50And so this basil element not only has that kind of like
33:54Whimsical, fun, sherbity kind of vibe going on
33:57But I've chucked a bunch of citric acid in there as well
33:59Which is going to give you that real fizzy vibe
34:01So I think it's going to complete the dessert nicely
34:03Very green, Callum
34:04That's the idea, Lussie
34:05Embrace the chaos gang!
34:07Three minutes to go!
34:14Freaking out now
34:15I want it to be good
34:17I've got a lot of elements on the go
34:20Apricot syrup, my grilled nectarine
34:24My mandarin white chocolate
34:25Chantilly, a cinnamon sugar
34:28I'm hoping the almond cake is going to sit there
34:32Tucked away under all of these big bold flavours
34:35And it will all sing beautifully
34:38Just really trying to get these really strong punches of flavour
34:41Going through
34:42So with each bite
34:43You get these little spikes of flavours
34:45Like, hi, I'm here
34:46One minute to go!
34:54One minute to go
34:56I'm really happy with my ice cream
34:58But my tart's still in the fridge cooling
35:01Chopped up, yeah?
35:04I didn't want this much pressure and stress on myself
35:06At this point of the cook
35:08But here we are
35:09I have to get this on the plate now
35:11Good, not bad
35:15This tart is what's standing between me and immunity
35:19I start cutting through the tart
35:21My tart shell's holding
35:23Yeah, good work, mate
35:24Right on
35:24It's alright
35:25But as soon as I sort of pull that slice out
35:31I just see my custard spill over the edge
35:33It hasn't had enough time to set
35:35Give it a clean
35:40We want to see you two side of plate in ten
35:45Five
35:46Eight
35:46Seven
35:47Six
35:48Five
35:49Four
35:50Three
35:51Two
35:52One
35:53Two
35:54One
35:55One
35:57One
35:58Two
35:59Three
36:00One
36:01One
36:02One
36:03One
36:04One
36:05One
36:06One
36:07One
36:08Two
36:10One
36:11incredible dessert from nearly 60 ingredients and the top dish is going to
36:16be immune from Sunday's elimination. So the first dish we'd like to taste belongs to Sarah.
36:27Today I've been inspired by a traditional dish I had in India.
36:33I was just playing it safe until the judges advised me to add a piece of meat into this dish
36:40and I feel like I really did that I've really amped it up it's an exciting dish so I hope I've done
36:46enough I hope the judges love it. Sarah what do we got? This is my apricot delight it is a
36:55mandarin and apricot sorbet a little bit of bourbon mandarin and white chocolate chantilly cinnamon
37:01sugar we've got some charred nectarines on the hibachi an apricot rosemary sauce and an almond cake.
37:10Talk me through the dish it's based on again a apricot delight. Yeah you get it on the streets
37:14in India and it's just apricot mandarin cream and almonds yeah and it's turned into this. Honestly
37:22I've always wanted to play around with these flavors but I'm hoping that I've kept the essence
37:27of that dish just turned into something else.
37:35I'm super interested to see how you have made this dish more of your own.
37:44You have to dig into the bottom get all the stuff all the stuff.
38:01Sarah the combination of all the different ingredients is just perfect. Your mix of spice
38:24cinnamon, your nectarines, white chocolate, apricots. What is amazing is how balanced everything is
38:34and when you go through it it's just delicious so I love it. Thank you.
38:39It looked a million bucks. Presentation of the cream and just how simple that was was epic. Then we start
38:47to go through all the layers. It's such a prolific flavor combination that you've got going on there.
38:52Thanks. Sarah it was actually really boozy and I loved it. It just took it to this sort of more sort of adult kind of flavor profile.
39:02Love the charred nectarines and I love the white chocolate chantilly. Yeah it was just a really nice
39:08little scoopy dessert and beautifully presented. We want some more. What next?
39:13Thanks Sarah. I'm so proud of this dish and I think that I've really hit my stride in the kitchen.
39:24I'm here to push myself and to push the boundaries and I did that today. Next up Declan.
39:33I'm taking my dish up to the judges. Proud of what I've created definitely but not so much proud of my
39:41execution on some of the elements. Hello Declan. Hey. What did you make? I've done a almond and
39:47mango tart with a pandan coconut ice cream. Nice how'd you go because you were looking for just perfect
39:57execution. Yeah yeah yeah and I think that's why I'm just like a bit hard on myself. I knew it could have
40:03been better. Yeah.
40:27Declan.
40:28Declan. I'm excited that you tried to make something which is very close to me. A frangipane tart
40:37and trying to twist it your way. The combination of your flavors is immaculate. It's perfect.
40:45What is extraordinary is your ice cream. So the panda, the coconut grated freshly which you did. Perfect.
40:54The condense of your ice cream. The amount of sugar is just super. It's a top top ice cream.
41:04I think you got yourself let down with the tart. Which is definitely uncooked which is a sham.
41:12Declan. Declan. I really love the flavors that you've used. I think the flavor profile is perfect.
41:20Love the mango custard. Love the pandan coconut ice cream. Where I think there were some problems
41:26is the tart shell. It is really blonde. Otherwise I think it's such a solid dessert. Yeah. Well done mate.
41:36All right. Thank you.
41:37I know I'm a good cook but I get distracted. I really need to finesse my dishes at this
41:45point in the competition. So moving forward, cleaner bench and I'm going to be laser focused.
41:51Okay Feo, you're next. What have you made? It's an orange citrus parfait, lemon granita,
42:03currabia des and baxima dia cookie with candied fennel frongs and then there's a citrus butter sauce as well.
42:10Feo, at first I did not know what to make from your dish and the more I'm digging in the more I love it.
42:25It's not too sweet. The sauce with butter it does work very well because the sharpness of your orange juice
42:31and that biscuit. Put everything together, what a pleasure.
42:37The matcha cake with yuzu curd and lemon chantilly.
42:49The cake. It was really good. I loved it. I love the matcha and yuzu combination. I love the lemon
42:58cream. I love the yuzu curd. Really nice and sharp. Well done.
43:03Callum, it's your turn next.
43:12I'm really proud of this dish. I'm really happy with how it's coming together. I think it looks
43:15beautiful. I know it tastes great but I just really hope that Poe loves it and this is in fact my rhubarb
43:21redemption. Callum, can you tell us what you've made? Some of my favourite things to go with gin.
43:30So it's a bit of gin and grapefruit mousse, rhubarb granita, roasted and pickled rhubarb and then a basil
43:37snow on top. Callum, what would winning immunity and sweet wheat mean to you? One of the things about
43:43coming back into this competition when you've been out for a while and sort of have a career in the space
43:47is that it's part of you wanting to do well and part of you not wanting to like look silly or damage
43:55your reputation and that kind of thing. I felt pretty humbled from your precious Espo and I feel
44:00like I didn't do that well. So I wanted to kind of rebound and put up a good dish.
44:14What the hell?
44:37Callum, are you happy with that?
44:41It seems like a loaded question Poe.
44:47Because it tastes bloody good.
44:52It's so good. What I love about your desserts Callum is that they look and taste so effortless.
45:01There is so much thought and skill behind how you knit and bring flavours together. It's the sort of
45:07food that like really moves me because it means that you're listening to your ingredients.
45:13The gin and grapefruit mousse is so lovely and silken. I love those punchy bits of pickled rhubarb.
45:21And thank you, thanks for the little ode to my roasted rhubarb. No, thank you. It is, I feel like you can
45:28never be too confident in this kitchen. Like you do go on the on the swings and roundabouts. But I think
45:35every time you have a bad cook is actually when you grow and learn the most. Yeah. That's kind of
45:38part of the reason I wanted to come back as well. Yeah, yeah, yeah, yeah. Yeah, that's a really,
45:42that's a great attitude to have. I'm blown away. I'm so impressed. Have you done that before? No.
45:49Don't lie to me. You have to have done that before. Nope.
45:59Like man, that is, that is crazy, crazy cooking. Like elite cooking. Like chefs train and train and test
46:10and test and you do that in 90 minutes, man. It is like so baffling. You just have the perfect ratio
46:17of every component. Like this, the basil snow saying, we're just going to calm you down because
46:24you're a bit crazy, right? Then the pickled rhubarb. Also, you're going to be wild over here,
46:29but I'm going to calm you down. They play this beautiful role of being able to just like make
46:34everything work and be really succinct and harmonious. That is why you're a force, mate. Well done,
46:40mate. That is an incredible, incredible. Thanks, man. Appreciate it, mate.
46:45Callum, it was honestly such a pleasure to eat. If you keep cooking dishes of this standard,
46:52you're going to be one of the few people, if not the final person standing. Thank you.
46:57Callum, your dish is stunning.
47:03I am insisting I wish Michelin was in Australia now because you will be one of the many people
47:09who deserve a Michelin star. Well done. Well done to you. Well done.
47:18Around the side. Oh, what a relief. That's such a good feeling. I think it's one of the best dishes
47:27I've actually made in the competition so far. And especially to have Poe giving me such good
47:32feedback for my dish today. Yeah, but I couldn't be happier. Oh, look at you. That's good feedback.
47:37Well done. Well done. Thanks, mate.
47:44Challenges like that just go to show. Sweet Week is bloody tough, right?
47:50We're at the stage of the competition where we need to see you step it up. And today,
47:56there was one dish that absolutely stole the shirt. A concept that would fit right in at an elite
48:04restaurant. And execution well worthy of winning this competition. Callum, congratulations.
48:13Well, congrats, Callum. You're safe on Sunday alongside Laura. Good night.
48:26Good night, everybody. Good night, Callum.
48:32Sunday night on MasterChef Australia.
48:34A blast from their past. Good morning, guys. What's so funny?
48:49Is the key to surviving this elimination. We want you to create a sweet dish inspired by your
48:56childhood. It's very nostalgic. This is what food does. I know, I know. It's crazy.
49:02But Sweet Week will come to a bittersweet end. I'm definitely not ready to go. I'm back to win.