MasterChef Australia Season 17 Episode 32

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MasterChef Australia Season 17 Episode 32  #MasterChefAustralia #PrimeUSTV   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00:00Previously on MasterChef Australia.

00:00:03Oh my god!

00:00:10The Ooms was their muse.

00:00:13Oh my god, look at this.

00:00:16In a spectacular start to sweet wheat.

00:00:19The goo factor was extraordinary.

00:00:22And a pressure test with Poe's perfect pastries.

00:00:26I have been dreaming of this day forever.

00:00:29Won a spot on the gantry for Laura.

00:00:32And the sparkle of sweet wheat continued for Callum

00:00:37when he wrangled those taste test ingredients.

00:00:40Wow.

00:00:41All the way to immunity.

00:00:43I'm blown away.

00:00:44That is crazy, crazy cooking.

00:00:47Tonight, it's an elimination.

00:00:50Pooh will be coming up short.

00:00:59Ready?

00:01:02Yeah.

00:01:03Let's do this.

00:01:04Kill it.

00:01:05Get you on the zone.

00:01:07Elimination day today and, oh, the black apron.

00:01:11It casts a spell on you.

00:01:13I think at this point in the competition

00:01:15and cooking up against these people that I am,

00:01:18I need to shine in every cook.

00:01:20I need to give it 110%.

00:01:21I'm just keen to see what today's challenge is

00:01:24and I certainly am not ready to go home.

00:01:26Oh, my God!

00:01:27Oh, my God!

00:01:28Oh, this is awesome!

00:01:29Oh, my God!

00:01:30Come down, everyone!

00:01:31The judges are shrunk!

00:01:32Oh, my God!

00:01:33Oh, my God!

00:01:34Oh, my God!

00:01:35Oh, my God!

00:01:36Oh, this is awesome!

00:01:37Oh, my God!

00:01:38Come down, everyone!

00:01:39The judges are shrunk!

00:01:40Oh, my God!

00:01:41Oh, my God!

00:01:42Oh, my God!

00:01:43Oh, my God!

00:01:44Oh, my God!

00:01:45Oh, my God!

00:01:46Oh, my God!

00:01:47Oh, my God!

00:01:48Oh, my God!

00:01:49Oh, my God!

00:01:50We walk in and then there's mini judges.

00:01:52There's John Kristof, Sophia, Poe, and Andy.

00:01:55Oh, my God!

00:01:56Hello!

00:01:57They look exactly like the miniature version of our beautiful judges.

00:02:00Oh, my God!

00:02:01Oh, my God!

00:02:02Oh, my God!

00:02:03Oh, my God!

00:02:04Oh, my God!

00:02:05Oh, my God!

00:02:06That's so funny!

00:02:07Oh, my God!

00:02:08This is crazy!

00:02:09Oh!

00:02:10Morning, girls!

00:02:11Oh!

00:02:12Yay!

00:02:13What's so funny?

00:02:16Good, Andy.

00:02:18Jamie, how do you feel?

00:02:21I'm feeling really good.

00:02:23Yeah, absolutely.

00:02:24Wonderful.

00:02:26Depender, what's on your mind?

00:02:29Um, how amazing you guys look today.

00:02:32I love it.

00:02:34Andres, ça va?

00:02:35Oh!

00:02:36All right!

00:02:37Hello!

00:02:38Alana, how are you?

00:02:39Very well.

00:02:40Thank you, chef.

00:02:41Wow.

00:02:42This is, this is the best.

00:02:46Honestly, it's the best.

00:02:47I don't know about you guys, but I'm feeling so fresh today.

00:02:52I'm feeling fresh too.

00:02:53I'm feeling fresh too.

00:02:54Oh, my God!

00:02:55It must be my new skincare routine.

00:02:57I'm feeling pretty good too.

00:02:58I'm feeling pretty good too.

00:02:59But I do have one problem.

00:03:00I'm hungry, so let's crack on!

00:03:02This may be an elimination, but we have a funtastic day ahead.

00:03:07I'm feeling fresh to oh my god. It must be my new skincare routine

00:03:16I'm feeling pretty good too, but I do have one problem. I'm hungry so let's crack on

00:03:27This may be an elimination, but we have a fantastic day ahead

00:03:31And we're expecting unbelievable food I cannot wait

00:03:39Like that's a pretty big challenge. I think we're gonna need the big judges

00:03:44Please welcome the big judges

00:04:01Shnez what's going through your mind? I I have my own mini, you know mini Mia home

00:04:07And this is so emotional for me. I'm loving this when I see it so so cute

00:04:11Declan what are you thinking? What's going on? I can't wait till I can have a little Declan jr.

00:04:20A little clone of myself. Yeah, but you know, it's all fun and games, but someone's going home today

00:04:26Mmm

00:04:28So why to bring the vibe down bro

00:04:34The pressure's definitely on today seeing these little mini judges

00:04:39I'm trying to figure out what's going on today

00:04:42And nothing is entering this mine. I have no idea what they've got in store for us

00:04:48Those kids you just saw are what today's cook is all about

00:04:51Mm-hmm to end sweet week in a memorable way

00:04:56We want you to create a sweet dish inspired by your childhood

00:05:01Oh my goodness

00:05:09I think we all have fond memories of sweets from when we were young

00:05:13Whether it's a cheeky snack that we looked forward to eating after school

00:05:16Or dessert that we helped my make on the weekends

00:05:20It's that point in our lives where we actually start to experience joy through food

00:05:27So whatever you make today have fun and make us feel like kids again

00:05:34I think for me wow it's a long time ago

00:05:37On the Thursday we will have maybe crème caramel

00:05:40Wow and on Sunday we will have a tart

00:05:44Oh

00:05:45Never forget as long as I leave

00:05:47Ah yeah pretty obvious no crème caramel or tart tart in my joint

00:05:52We know that Andy

00:05:54All right we're giving you 75 minutes

00:05:58You can cook anything you want

00:06:00Just make sure your dish is scrummy and packed with nostalgia

00:06:05The only limit is your imagination

00:06:07Whoever impresses us the least will be going home

00:06:12Now this cook determines who will make it to the halfway mark of the competition

00:06:17And who just misses out

00:06:21Don't let the pressure get to you

00:06:24Your time

00:06:27Starts now

00:06:32All right let's go guys

00:06:33Let's go

00:06:34Woo

00:06:37What do I need I know

00:06:38That's what I want

00:06:41Let's go

00:06:43I didn't really eat a lot of sweets as a kid maybe a you know an icy pole here and there

00:06:48A little bit of this

00:06:48I was more down the hot chips path

00:06:52So for me I'm gonna have to tap into some very distant memories and come up with a dish quick

00:06:58Where's whole clothes?

00:06:59Oh it's such a nervous feeling to know that I'm on the cusp of making it halfway through this competition

00:07:06Um, I am an underdog in this 100%

00:07:11Back to win

00:07:12Right like Donkey Kong

00:07:13People have got restaurants, they've got cookbooks, they've got

00:07:17massive careers in this industry and I'm just starting out

00:07:20I need to prove myself here and I want to do it today

00:07:23This is such a good challenge for me

00:07:25So many memories come up when we're talking about sweet treats

00:07:29And you know growing up in a Greek family and I had my fair share of sweets

00:07:34Muscles

00:07:34Oh my god

00:07:36That's all the push-ups

00:07:37Yeah

00:07:38Wrong side of the road

00:07:38It's literally the exact recipe that my nan used to cook

00:07:43Wrecky at grandma's

00:07:45I'm gonna pull it Alana's riff on Nana's golden syrup dumplings

00:07:48Oh

00:07:48Nice

00:07:49Yummy

00:07:49Beautiful

00:07:50What a gorgeous way to start the day

00:07:54How cute were our mini me?

00:07:55I know

00:07:56Extremely cute

00:07:57My heart was exploding

00:07:59I know

00:07:59I'm really looking forward to getting that time walk back into our contestants' lives

00:08:05Like I want to hear about their childhoods, hear their stories

00:08:08Yeah

00:08:08Learn a bit more about where they've come from

00:08:10Yeah

00:08:10Because our childhood definitely makes you who you are today

00:08:13All of those memories shape us, those food memories

00:08:15Yeah definitely and that's what today's all about

00:08:18Like tap into that

00:08:19Yeah

00:08:19Bring us a dish

00:08:20But it's also fun, a little bit childlike

00:08:23But it needs to be elevated

00:08:25Yeah

00:08:25That you run the risk of cooking what you had around that dinner table

00:08:28Yeah

00:08:28We want to see an evolution

00:08:29Yes

00:08:30Of the idea

00:08:31Yeah

00:08:31Bring us the feeling

00:08:32Bring us the memory

00:08:33Bring us the fun

00:08:35But make sure you execute it in a restaurant setting

00:08:38Because at the end of the day

00:08:40Someone's gonna go home with a pack of this challenge

00:08:42Yeah

00:08:43I love this

00:08:44I feel like anything nostalgic just brings so much emotions from when you're a kid

00:08:50Today is the day to just bring something really fun

00:08:55Toddy what are you making?

00:08:56A bowl of cereal

00:08:59Did she say cereal?

00:09:01Cereal

00:09:03Who doesn't love cereal?

00:09:05I know it's a wacky idea

00:09:07Let alone making my own cereal

00:09:09But turning it into a dessert worthy of the MasterChef kitchen on a Black Apron day

00:09:14I'm trying to make a bowl of cereal that will save me from elimination today

00:09:18It is pretty crazy but I just hope that it pulls on some of those nostalgic strings for

00:09:23The judges as well today

00:09:24I've decided to combine two of my childhood memories

00:09:29The cookies I made with my mum and a bowl of cereal

00:09:32Growing up mum would always make these incredible cookie jars for everyone

00:09:37It was literally everyone's favourite Christmas present

00:09:40A cornflake Sarah

00:09:42I love it

00:09:43I've got some chocolate cornflake cookies

00:09:45Banana ice cream

00:09:47A spiced tea milk to pour over the cereal

00:09:50And then lots of little bites

00:09:52I've got some candied walnuts

00:09:53Some charred bananas

00:09:55I just want it to be playful

00:09:56There's lots of little things going on

00:09:59And I don't know

00:09:59I just feel like I'm gonna have to run today

00:10:02There's a lot to get done

00:10:04Probably both

00:10:05So I grew up in the bush

00:10:07And for me as a kid

00:10:08I remember there was this one dish at a local cafe

00:10:11Which I just fell in love with

00:10:14Bowie

00:10:14Hi how are you?

00:10:15I'm good what are you making?

00:10:16I'm making dessert version of a spider

00:10:19Cola with ice cream

00:10:20I love that idea

00:10:23So how are you getting cola flavour?

00:10:25Cola I'm going with like a mixture of brown sugar and raw sugar

00:10:29Nutmeg instead of cola nut

00:10:30Some vanilla

00:10:31Citrus so lemon

00:10:32Lime

00:10:33More of a citrusy cola vibe

00:10:35Yeah wow

00:10:36So you're making your own cola flavour essentially

00:10:38Pretty much

00:10:39I don't want it to be like

00:10:40Brand cola

00:10:42Yeah yeah yeah

00:10:42Because I like that pine lime acid with the ice cream

00:10:45Yeah

00:10:45Trying to bring that but with a cola vibe

00:10:47I guess what we'll be looking for

00:10:49Is whether it evokes those memories

00:10:51Yeah

00:10:52And then just getting the balance right

00:10:53Sure

00:10:54Yeah

00:10:54Alright

00:10:55Good luck Beau

00:10:55Thank you

00:10:56I remember the first time I had a spider

00:11:00I was maybe seven years old at a local cafe in Castlemagne

00:11:04And I just remember that magic of when you put the ice cream in and it all fizzes up

00:11:09Pots

00:11:11Sugar

00:11:12First thing I need to do is to make the cola syrup for the granita

00:11:15Sugar

00:11:16I've made a cola syrup before but it was a long time ago and I can't remember how the ratios works

00:11:22So I'm tasting as I go

00:11:23I have to nail the balance of flavour to make sure it does invoke that nostalgia

00:11:31I'm in um I'm actually quite emotional today

00:11:35Especially seeing kids I miss my kids you know

00:11:37And thinking of my childhood it was actually beautiful you know

00:11:40And there's this one dessert every Serbian celebration would have

00:11:44My snaz hi guys how are you i'm actually feeling so good yeah

00:11:50Growing up there is this dessert that I literally chased around people's houses just to have it

00:11:56So it's a honey cake it's a similar to russian honey cake but my little twist to it layers layers

00:12:03Layers layers

00:12:03Layers

00:12:04Layers

00:12:04I think honey cake is my favourite cake

00:12:06It's my favourite cake in the world

00:12:07Yeah

00:12:07It's the only sweet that I would love eating and doesn't honey cake traditionally take a long time to make

00:12:12Um I'm making a super thin thin thin thin layers so but it's going to be almost like a biscuit biscuit base

00:12:18So when you kind of put it through the filling it's just going to soften up really quickly

00:12:23So I'll see how we go um

00:12:26But yeah

00:12:27Well it's a hell of a day to find out if I can

00:12:30But you know what it's also a day to push yourself and it's kind of really fun

00:12:32Good luck but I will nail it and it's going to be perfect

00:12:35Which are our fans

00:12:36Yes it's going to be perfect

00:12:37Good luck

00:12:39I mean it's a lot of steak today it's a halfway mark I want to really go for it

00:12:44Show them a lot of work and technique to kind of stand out

00:12:46I'm starting with my cake uh biscuit first

00:12:49My dough is ready I'm just about to roll it and cook it

00:12:51Love

00:12:52Sounds delish

00:12:52Beautiful shenanigans

00:12:55Let's finish sweet wig on a high you've got 60 minutes to go

00:12:58Come on

00:12:59Woo

00:13:00Let's go guys

00:13:01Come on guys

00:13:06Nice Benny nice Benny

00:13:08All right

00:13:09Nice to pinda very good

00:13:12So today I'm making a dish that's so personal it means so much to me

00:13:16It has such a deep connection with my childhood in Australia

00:13:22So I was born and raised in Delhi I moved here 23 years ago with my family

00:13:28It was just the four of us and it took us ages to find our feet

00:13:31We did not have a single family member that lived here we've left all of our family behind

00:13:37It was like starting from like base zero

00:13:40So I'm feeling really grateful for where I am today

00:13:43To pinda hi

00:13:45Are you happy about this gorgeous little challenge?

00:13:47Yes, I love it

00:13:48I actually really really really really really really really love it

00:13:51What are you making?

00:13:52I'm gonna do a leamington

00:13:54So when I first moved to Australia with my family

00:13:57Obviously you leave behind like your food your favorite treats

00:14:01And when we came here the first like it kills me when I talk about it because

00:14:08Doesn't make you emotional yeah

00:14:09The first treat that I fell in love with was a leamington

00:14:17But it was so special because like it just reminds me of you know the first house that I rented

00:14:24How we only had one cup

00:14:29I know I know I know I know it's crazy yeah

00:14:33But it's such a special dish for me like a subtle special little sweet treat

00:14:39You know we would walk to the supermarket with my mum and on our way back we'd have leamington's

00:14:43It's a little ritual like your little special treat

00:14:45That's what it was yeah

00:14:46I just want to say harness this

00:14:48Yeah yeah

00:14:48And

00:14:50Put it into my food

00:14:51Yeah yeah yeah

00:14:52Yeah I really hope so yeah yeah

00:14:54Today is literally a full life circle for me

00:14:58I actually can't believe I'm making numbingtons for these judges on masterchef

00:15:02I mean I couldn't be more grateful for how far we've come in our lives

00:15:12I think you can be the next masterchef only one way to find out applications are open now

00:15:18Head to the link below and apply we see you in the kitchen

00:15:22I am having fun today because it's a fun dish reminds me of my childhood as I'm having fun just getting messy with it

00:15:49It's called the italian mess and so it's basically an italian version of the eaten mess

00:15:59So so you've got a meringue yes

00:16:00So is it going to be crispy crispy shards crispy shards and then fresh strawberries fresh strawberries

00:16:07I'm making a basil ice cream with it

00:16:09Ah nice

00:16:11Yep aged balsamic caramel

00:16:12Yep such a classic italian combination

00:16:15Yeah

00:16:16And I love love love the savory elements like bringing in the herbs

00:16:20So yeah looking forward to seeing your version

00:16:22Thank you and honestly I thought black apron if I'm going to go out

00:16:25Yeah

00:16:25I'm going to go out in an italian mess

00:16:27You can't have already an italian mess

00:16:29This is what I'm saying man

00:16:31Good luck Andre

00:16:32Thank you thanks both

00:16:35All the cooking that I do is really built on the foundations of my italian heritage

00:16:40And those early childhood memories of togetherness and and eating with our big family

00:16:44So we're brought up around the big table italian family

00:16:49This one's a little bit sexier than I remember

00:16:51My meringue's in the oven my ice cream is churning and now it's time for my balsamic caramel

00:16:57Let's go

00:16:57Come on decky

00:17:04Don't get messy decky

00:17:05Come on Declan

00:17:07Jamie

00:17:09Shot of coffee

00:17:10Beth

00:17:11Papu

00:17:12Yo

00:17:13What are you making?

00:17:14Baklava

00:17:15Baklava

00:17:16Yeah

00:17:17Yum

00:17:18This is such a great challenge for me

00:17:21My food memories are as huge as a kid

00:17:24Like growing up in an ethnic household everything revolves around food

00:17:28Everything revolves around family

00:17:30Eating together

00:17:32Happy times like that's what food's all about and I feel it today

00:17:36Heyo

00:17:37Hello

00:17:37Kalimata

00:17:38Kalimata

00:17:39How did you know?

00:17:41What are you doing for us mate?

00:17:42So very very traditional in our family baklava

00:17:47So little cigars like this

00:17:49Beautiful filling of all those nuts and the syrup that goes on top of it is

00:17:53You know perfumed with the cloves and aniseed and all these things

00:17:57Then I've got a thyme ice cream as well to go with it

00:18:00And I'm just so bursting with excitement today

00:18:03I can see it

00:18:04I can feel it

00:18:04It's so like nostalgic to me like I would always steal some baklava from my ya ya

00:18:10Or my mum

00:18:10My mouse ordering like thinking about it

00:18:12It's just like such a a core memory

00:18:15Like it's full on

00:18:16Is it a core recipe in your repertoire as well or is it just core

00:18:19So this is something you're so familiar with

00:18:20Yeah it really is

00:18:21Um making your own fillo?

00:18:22Yeah making my own fillo

00:18:23Nice

00:18:24Nice

00:18:25Mate you gotta

00:18:26You

00:18:26I feel like

00:18:27It's technical

00:18:27Dish is there

00:18:29Technique is there

00:18:30Yeah

00:18:30Memory is there

00:18:31Yeah

00:18:31Mate I'm gonna hound you on the thyme

00:18:34Yeah

00:18:34Because I've seen when you get into these like hacking places

00:18:37Yeah yeah

00:18:38You feel like you're cooking at home

00:18:39Yeah yeah

00:18:40This ain't home

00:18:41Yeah yeah

00:18:41You know so you still gotta push on

00:18:43Thanks mate yeah I appreciate it

00:18:44Good luck

00:18:44Thank you

00:18:45My dough is resting my ice cream is made

00:18:49I'm just making the filling for my baklava now

00:18:52I want this to be traditional

00:18:54So the filling is comprised of three different nuts

00:18:57You've got almonds you've got walnuts pistachios

00:19:00Okay

00:19:00I'm gonna roast them in the oven and then start rolling out this beautiful fillo pastry

00:19:06There's been a lot of baklava in my time that's for sure

00:19:08I'm hoping that today well I know that today I'm gonna do a do a great job

00:19:12Okay guys 45 minutes to go please come on

00:19:16Bye guys

00:19:17Keep going

00:19:17Hustle

00:19:19Hustle

00:19:20Come on guys

00:19:23Come on guys

00:19:23Come on

00:19:24Beautiful

00:19:25Oh Andre

00:19:26Looks awesome Andre

00:19:27Nice mate

00:19:28Multi multi goodness

00:19:34A bit more multi

00:19:36I'm doing my take on going to the movie cinema

00:19:39With mum and dad and um

00:19:41Getting a choc top and popcorn

00:19:43Working hard every day but especially today in the black apron

00:19:46I can smell the pandan

00:19:48Oh my god

00:19:49So today I'm going to be making a pandan creek with indip and mango sorbet

00:19:55So the whole recipe is around everything I eat as a child

00:20:01I'm doing a little riff on my nana's golden syrup dumpling

00:20:04You know golden syrup dumplings are typically really like sweet and stodgy

00:20:08I'm going to make them light a little bit savoury

00:20:10I'm going to do a tarragon ice cream

00:20:12You're going to have a bit of fun with it

00:20:14Yeah nice snares

00:20:15Nice snares

00:20:16Beautiful

00:20:16Yes

00:20:17You're crazy

00:20:18Come on snares

00:20:20Gorgeous gorgeous

00:20:22That smell lovely guys

00:20:23Yeah it's good

00:20:24I'm really loving the way my cake biscuit turned out

00:20:27It's beautiful super thin

00:20:29Smells like honey it's all you want

00:20:31So I'm really happy with that but now I really need to finish the filling

00:20:33My cake is different to traditional honey cake

00:20:37It's because instead of that heavy buttercream mixture in between I'm using this cream fresh

00:20:42It's going to offset the sweetness and kind of give it a little bit of zestiness and sourness

00:20:46Okay let's get this layering now

00:20:51For this cake syrup is usually used to make the biscuit nice and moist overnight

00:20:56But what I'm doing today I'm going to soak them with warm milk

00:20:58It's going to make it softer quicker

00:21:00So it can get as softer as possible

00:21:02Beautiful snares

00:21:03Thank you

00:21:04Make it perfect

00:21:05This really need time to soak in to absorb all the flavours

00:21:10So I need to put it in the fridge as soon as possible before I get onto my twill

00:21:13So much to do

00:21:17Oh who's using passion fruit right now that smells so delightful

00:21:20Yeah so much passion fruit

00:21:23I'm literally putting my heart and soul into this lamington and I'm using some of my favourite

00:21:27Flavour combos I've got passion fruit I've got mango I've got coconut

00:21:31I've also got a white chocolate sponge instead of doing a plain sponge

00:21:34Okay for me a perfect lamington relies completely on that cake base and that sponge

00:21:42It's just something that you really want to execute well that texture has to be so seductive

00:21:49I 100% agree with you so hopefully I can deliver

00:21:53Thank you I really appreciate it

00:21:54I just need to make sure that my dish is well balanced

00:21:57Each element is really well executed I don't want to disappoint her

00:22:03Time's going so quickly

00:22:05You would think this bowl of cereal would take two minutes to put together but not this kind of bowl of cereal

00:22:11There's 30 minutes to go and I grab my chocolate cornflake cookies out of the oven

00:22:16They are perfect

00:22:17I'm really happy

00:22:19My banana ice cream is in the freezer now I need to make the chai milk anglaise

00:22:24It's sweeter

00:22:25When I eat a bowl of cereal my favourite part is when I get to the end and the milk has soaked up all the flavours

00:22:32From the cereal and it's kind of like this infused milk so I want to do a bitter spiced milk

00:22:37To kind of tie it all together and bring some balance to the dish

00:22:41Best bowl of cereal the judges will ever have hopefully

00:22:44It's a totally wacky idea and I get that but I'm just hoping the judges understand it

00:22:51Sarah hello

00:22:52How you going?

00:22:53Good how are you?

00:22:54Fantastic

00:22:54Today's a good day

00:22:55Yeah

00:22:56Bring back memories

00:22:57100%

00:22:58And this dish?

00:22:59So I'm having a bit of fun with it actually

00:23:01It's inspired by my mum and the cookies we used to make together but I'm turning it into a bowl of cereal

00:23:07So when you say you're turning it into a bowl of cereal

00:23:16Yes

00:23:16What's that?

00:23:17It's not just going to be cereal with milk poured in

00:23:20No

00:23:21Who's doing that?

00:23:22Cereal

00:23:23Okay

00:23:23Yeah

00:23:24Cereal

00:23:24Yeah

00:23:25A version

00:23:26Can't wait to try it

00:23:27Thank you

00:23:27Come on Sarah

00:23:27Thanks

00:23:30Freaking out

00:23:32Andy and Sophia don't quite get it

00:23:34Okay

00:23:35This could go totally wrong

00:23:38If this cereal doesn't hit the mark I will be going home

00:23:51How are you?

00:23:52I'm good Sarah

00:23:53You're going to be knocking on dessert or a lovely sweet dessert?

00:23:57Yes

00:23:58Yeah

00:23:59I'm worried

00:24:00This could be sending me home

00:24:02Like I'm making a bowl of cereal in MasterChef

00:24:06I really want to take the judges on this experience with me and take them back to being children

00:24:11I don't know if it gets better that age is perfect

00:24:14Oh my god

00:24:17So I have to just power through with this idea and execute it well

00:24:24I bloody love these challenges where we just tug on the old nostalgia strings a little bit

00:24:28Because I can tell that everyone is cooking from the heart

00:24:31There's so much emotion attached to these dishes

00:24:34Yeah

00:24:34Depinda she got really emotional

00:24:37Talking about her dish

00:24:38Yeah hers is a lamington because they'd have to walk to the shops to do their shopping after school

00:24:44And they always got a lamington treat to walk home with

00:24:47Very good

00:24:47Right and she's got all her beautiful tropical flavours going through

00:24:51Yeah

00:24:52But I want that really beautiful soft yielding sponge because that's what that whole lamington experience is about don't you think?

00:24:58Yes and speaking of cake experience I'm a little worried about Shnesh

00:25:02She's going to do a honey cake right?

00:25:05Okay this will work

00:25:06But the thing that that cake needs is time to kind of like make it that beautiful texture right?

00:25:1475 minutes

00:25:16Are we going to get that texture?

00:25:18Are we going to get crunchy cake?

00:25:19Yeah

00:25:19Pushing yourself yeah

00:25:21Theo's going full classic Greek

00:25:23Yeah

00:25:24As you might expect

00:25:25He's making baklava

00:25:26And it's something that he makes with his family

00:25:28I think it's something that's very familiar to him

00:25:31He just has to make the most perfect version of it that he's ever made for MasterChef

00:25:35Yeah

00:25:35For me I'm really excited about Bowie okay

00:25:38He's doing the cola spider

00:25:41How awesome is that?

00:25:42That's so good

00:25:43The only thing though is he has to construct the cola flavour

00:25:48So he's using spices and vanilla and a few things

00:25:52It's very interesting

00:25:53Making his own cola from scratch

00:25:55Yeah

00:25:55So I'm intrigued

00:25:57Yeah

00:25:57Could be something which is very very terrific

00:25:59Yeah so I think it's going to be interesting

00:26:01I'm really really excited

00:26:02Absolutely

00:26:03Yeah

00:26:03Big time

00:26:05Let's go

00:26:06Pulling the meringue out

00:26:07I'm feeling great

00:26:08It's nice and set and nice and crispy

00:26:10Now I need to just give it a little bit of a blow torch to get some nice toasty charriness into it

00:26:14Nice andre

00:26:15My balsamic caramel is coming up a treat and my basil ice cream is in the churner

00:26:20It's tasting great

00:26:22Bags of basil flavour

00:26:23It has churned

00:26:24Hallelujah

00:26:24Now I need to make the garnishes

00:26:26I've got a lot of strawberries and some crushed almonds

00:26:30It's a funky mess

00:26:31Looks delish Jamie

00:26:32Yeah

00:26:33I'm making a little ode to my grandmother

00:26:36She's passed away like literally two weeks ago

00:26:39So this is definitely for her

00:26:41We've got cookies and cornflakes

00:26:43We've got a really dark chocolate cremeux

00:26:44Which is essentially going to be scraped on the side of the bowl

00:26:46So it's all going to be about like fighting for that last scrape

00:26:49Which is what we did as a kid

00:26:52Nice Benny

00:26:53Today I am making a baked apple

00:26:55My grandmother used to make baked apple with vanilla ice cream

00:26:57I'm pushing it a bit further

00:26:58It's going to have a nice calvados sauce and a shortbread

00:27:01I'm going to make a crumble out of that with some lovely nuts as well

00:27:03You know believe it or not

00:27:04My mom used to do something very similar

00:27:06Oh really?

00:27:07Across the country you see?

00:27:08Coincidence

00:27:10Oh, oh sorry

00:27:11Behind you Benny

00:27:12Far out

00:27:13There's a lot of running around, eh?

00:27:17Runs into tizz

00:27:19Flipping out

00:27:19Elimination

00:27:22From my spider

00:27:23My vanilla ice cream is in the churner

00:27:26My cola granita is chilling in the blast freezer

00:27:28I think I'm hitting the brief today by having two really solid nostalgia elements

00:27:33Boom, so that

00:27:34Let's go

00:27:36But now I need to make this more restaurant worthy

00:27:39To elevate my spider today

00:27:41It's not going to be a glass of cola with a scoop of ice cream in it

00:27:44It's going to be a more sophisticated dessert

00:27:46So it'll look pretty

00:27:47It'll have some more add-off flavours like some rum

00:27:49A couple of roasted macadamias

00:27:51Some sour cherries

00:27:53Got four out of it

00:27:55I'm going to stew some cherries to go with that kind of cherry cola vibe

00:27:59And because there's a lot of soft kind of stuff

00:28:01I'm going to roast some macadamia nuts and crush those up for some texture

00:28:05But also bring that sundae vibe

00:28:08What's Mo doing?

00:28:10Very confused

00:28:11I just don't know if it's going to taste like a spider

00:28:15I love Bo's idea

00:28:16I think recreating a spider is so cool because it's something that's so nostalgic to many of us

00:28:20But I just hope that he doesn't kind of lose the fun aspect of it

00:28:23And if he makes it too modern and too like sophisticated as a dessert

00:28:27He might sort of lose the very essence of what makes a spider cool

00:28:31It's a cool thing it's cool about a spider

00:28:32Exactly

00:28:33It does something

00:28:33It's like a volcano

00:28:34Exactly

00:28:34It erupts everywhere

00:28:37It could have been an interactive thing

00:28:39But I feel like it misses the nostalgia a little bit

00:28:42Oh, I can smell that coconut depender

00:28:44And the passion fruit

00:28:47I'm really happy with how all my elements are coming together

00:28:50I've got my passion fruit curd made

00:28:52My mango passion fruit compote is done

00:28:54And I'm about to take my white chocolate sponge cake out

00:28:57It's looking really good

00:28:59There's a lot at stake and I need to make sure this lamington is perfect

00:29:04It needs to have this beautiful airy sponge

00:29:07But white chocolate can sometimes make the sponge super dense and flat

00:29:10I'm trusting my instincts on this one

00:29:12I don't have a plan B

00:29:17Oh my god

00:29:18It's so spongy like look at it

00:29:20I'm really happy

00:29:21I don't think I can get it more spongy than that

00:29:24I'm so relieved

00:29:25Good work deeps

00:29:27I quickly cut this into uniform squares

00:29:30I'm going to put it in the fridge to chill

00:29:32And move on to my cream cheese filling

00:29:34I don't want to be in the bottom at all today

00:29:38Like I think top 12

00:29:40Like I need to be there

00:29:44Give us a dish

00:29:45It's too cool for school

00:29:4715 minutes to go

00:29:49Let's go guys

00:29:49Come on

00:29:52Wearing black apron

00:29:53That means someone is going home

00:29:55I have to be perfect in every single step I make

00:29:59So I've just finished my spice syrup

00:30:01My ice cream's churning

00:30:02I need to check the baklava

00:30:06Oh it's kind of just not caramelling

00:30:09I don't like the way they look

00:30:11It needs to be golden brown on top

00:30:13It won't cook in time

00:30:24You've only got two elements right?

00:30:27Like luff and ice cream

00:30:28And the syrup

00:30:29Yeah

00:30:33Everything needs to be perfect

00:30:34This is the thing with those plastic dishes

00:30:36Yeah

00:30:37Like they need to be perfect

00:30:39Yeah

00:30:40Come on man

00:30:41Yeah I don't know

00:30:41I'm going to have to go to plan B

00:30:43What can I do?

00:30:45I need to get these crispy really fast

00:30:47I can make a new fresh batch

00:30:49And I'm going to do them in the fryer

00:30:51You know it's not a traditional way

00:30:54I just hope the flavours are there

00:30:55I'm going to do them in the fryer

00:30:56Oh yeah

00:31:01Um

00:31:03Is your ice cream like done there?

00:31:04Mine is

00:31:05Yeah I popped mine

00:31:07I'm looking at my ice cream churn

00:31:09Oh no

00:31:10And it's like a soupy mess

00:31:12What is going on?

00:31:15You alright?

00:31:15Nah

00:31:16All the wheels are falling off now

00:31:18Everything's going wrong

00:31:21Oh man

00:31:22I don't know how to come back from this

00:31:25This is not where I want to be

00:31:28Theo what's wrong?

00:31:29Come on Theo

00:31:40Theo you good?

00:31:41Uh

00:31:42Dunno

00:31:43What's wrong?

00:31:44My ice cream's not setting

00:31:47Less than 10 minutes to go

00:31:49I'm freaking out now

00:31:50This is an elimination

00:31:52My baklava is not finished yet

00:31:55My ice cream is a pool of mess here

00:31:58I don't know what to do

00:31:59I'm a bit worried

00:32:00To be honest

00:32:02Nah

00:32:03How do I?

00:32:05It's not working

00:32:06The ice cream's not

00:32:08I don't know

00:32:12I might have to go over there

00:32:15My only option now is to remove this ice cream

00:32:18and try to get it together with the liquid nitrogen

00:32:21Nice puffball

00:32:23Puffball

00:32:24I don't know

00:32:25I don't know

00:32:25It's all right

00:32:27He's got to make a nice cream

00:32:29At the last minute

00:32:32Yeah

00:32:33Is it good?

00:32:35Good

00:32:35Nice on Theo

00:32:36It works

00:32:37It's come together

00:32:38Amazing

00:32:39Oh wow

00:32:40Wow

00:32:41I need to get back to everything else though

00:32:42Good hustling

00:32:45Make your inner child proud

00:32:46Five minutes to go

00:32:48Woo

00:32:48Guys

00:32:48Shoot cracklings cooked perfectly

00:32:53The top dipped in tempered chocolate

00:32:55So you get that crack

00:32:57That'll recreate like a choc top

00:32:59I've got some really delicious salty popcorn

00:33:01And I'm putting my adult spin on it

00:33:03With a whiskey cream on top

00:33:09So right now I'm actually finishing off the indy

00:33:11Which is the coconut and gula malaka mix

00:33:14That's going to go half for the inside

00:33:16And half for the crumble

00:33:18I've made my little dumplings here

00:33:20I've got my golden syrup sauce on the stove here at the moment

00:33:23I've got the little crumb in the oven

00:33:26It's a fun cook today but you know

00:33:28At the end of the day someone is going home

00:33:30I'm just going to make sure it's not mean

00:33:33Snaz you all good?

00:33:34Yeah I'm good I just need to cut it

00:33:35Come on let's go

00:33:36Three minutes to go and everything is coming together

00:33:40Finishing this beautiful crispy twill to go on top

00:33:44Nice snazza

00:33:44Beautiful yes

00:33:47Now I need to make sure the layer's nice and soft

00:33:49If it's not soft enough it might break when I cut it

00:33:56Wow

00:33:56Oh yeah

00:33:58Nice snazza

00:33:59Beautiful

00:33:59It's soft and luscious and very fragrant

00:34:02I'm happy I'm happy

00:34:04I'm feeling really confident with my dish

00:34:07I might survive sweet week thanks to this bad guy

00:34:09Come on guys

00:34:11Dipinda get it on the plate

00:34:14So time's joining out and I'm assembling the lamington

00:34:17Go on Debs

00:34:19Ice that cake

00:34:22So sticky oh my gosh

00:34:25I'm being really gentle because I don't want to lose the integrity of this beautiful shape that I've achieved

00:34:29Okay

00:34:30Not bad not bad

00:34:32My chocolate is definitely inside that lamington I've got lots of flavours so it's very nostalgic

00:34:40Hopefully the judges like it

00:34:41Nice dipinda very good

00:34:46I've really lent into that wacky idea of a bowl of cereal

00:34:52I've added my bananas my caramelised walnuts into the bowl

00:34:56I've popped the cookie and cornflake biscuits into a bag

00:35:01I've got my chai milk into my milk jug to pour over the cereal

00:35:06And I've got my spoon dunked in the dolce de lice to give that kid-like energy to the dish

00:35:12I'm hoping that I just haven't taken it too far

00:35:17One minute to go

00:35:18Come on final touches final touches

00:35:28Happy with how my dish is coming together

00:35:30I want it to kind of look a little bit like a sundae

00:35:33So I want to have those nice bright red cherries in the bottom

00:35:36The roasted macadamia crumb

00:35:39Then I'm going to have a couple of balls of ice cream

00:35:42And then a heap of the granita over the top

00:35:44I really want to make sure I can invoke that nostalgia of a spider

00:35:48Hopefully this works

00:35:49So I'm thinking to kind of go down the path of it looking like a drink

00:35:53Maybe is to have a little twill straw on top

00:35:55Come on Bo, let's go

00:35:58How's it going Pupple?

00:35:59Yep, she good

00:36:00Don't know what happened today

00:36:02Yeah, I did two types of baklava

00:36:04I was trying to bake it in the end

00:36:06The fried one

00:36:07So much better

00:36:08So much crispier

00:36:09So that's the way I'm going to present it

00:36:11But I only did one for the judges

00:36:13It's pretty chunky to be honest

00:36:14So yeah, I'm hoping that it's enough

00:36:17We won a blast from your path in 10

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00:37:38Sarah what's your dessert my dessert is Sarah's cereal so crunchy biscuits you can kind of eat

00:37:49straight out of the packet or into your bowl and then of that milk it's kind of just been

00:37:58soaking up in all those flavors so when you get to the end of your cereal you can just

00:38:02look down the milk and then a little dunk of your spoon in caramel jar and just resonates with all

00:38:14those things of being a kid okay I get the story now what you were trying to communicate it looks

00:38:25great thanks Sarah we are so excited by the memory and we can't wait to taste it thank you enjoy

00:38:32thanks Sarah thank you thank you so much wow look at that I'm shoddy licking the spoon

00:38:39you're on thank you so smell it a little bit oh

00:38:52totally feel like a little kiddo

00:39:03I couldn't have felt more childlike it brought back so many memories

00:39:12like banana such a childhood like fruit it would be the thing that would like never leave my lunchbox

00:39:23so so brown and if that wasn't enough that little kind of spice tea number that she poured over

00:39:32just tempered the the sweetness on it ever so slightly I think she's done such a good job

00:39:41to me it's it's how the cookie crumples hey so these little nuggets when you bite into them

00:39:51they're really loose like a cereal should behave in your mouth so much nostalgia there I love this cook

00:40:00what is interesting is I would have expected so much condensed sugar into this dish and it's not

00:40:06it's light it's onctuous it's footless yeah

00:40:13I'm looking at my dessert and I'm so proud I pushed it really hard I made a big risk making a honey

00:40:30cake in 75 minutes hello hi I'm just hoping the layers are soft and luscious enough to keep me safe

00:40:37today she's cute what is this cute one so this is my honey cake how come this dish on a day like today

00:40:47when it comes to sweets when I think of sweets in a childhood this is the only one I would chase yeah

00:40:51and go to other people houses to eat it so my auntie Dushka she's like the best at it and she's

00:40:57professional and she makes the best one well Schneze these layers look so low and we can't wait to dive

00:41:03in thank you enjoy thank you thank you thank you wow I feel like I want to fly over there like a bee

00:41:15oh my god

00:41:28oh wow

00:41:32this cake was such a brave move in 75 minutes I thought she was mad when I saw her start and to

00:41:53get eight layers she's done a fantastic job there is so much work in 75 minutes obviously the layers

00:42:02are perfect and it's fantastic mix of sourness to balance again with this lovely honey flavors and

00:42:11I love up to the details this little twill which is very well done by the way cooked and all kept

00:42:17together she is fantastic yeah it's a good honey cake I've had my fair share of them and I really

00:42:24really do love them she's nailed the actual cake layer it's got those beautiful warming fragrant honey

00:42:31flavors in it it's got the right texture that little bit of chew without being soggy and then there's

00:42:37her genius at home move of creme fraiche instead of going hard on the buttercream creme fraiche on the

00:42:43inside that is a game changer for me because you're just tick-tacking between a little touch of sourness

00:42:50sweetness sweetness then I reckon she's she's absolutely crushed it

00:42:56deckers hello hi Declan today I've done Declan's choc-top shoe buns

00:43:04it's given chop-top vibes definitely it does have nostalgic flavors I mean with the salty popcorn and

00:43:16the malt ice cream and that tempered chocolate on top it does give you all the flavors of the cinema

00:43:21hello hello hey Audra so today I've made pundit and creams yeah this is exactly the type of street snack

00:43:29that I grew up with the queer dada and I love that Audra has translated into a plated dessert it's given

00:43:35that pandan perfume with a really sort of proper authentic flavor Alana I've made my riff on Nana's golden syrup

00:43:44dumplings I freaking loved this version of golden syrup dumplings the use of tarragon has just changed

00:43:57the whole dimension of what this dish normally is she's not only hit the brief she has upgraded the

00:44:03golden syrup dumplings to a place where I didn't even think it could go good luck taking my dish up to

00:44:13the judges here he is I can see I've ended up with like a spider at Sunday whoa I don't know how

00:44:24that's gonna play together so I'm a little bit worried that I haven't hit that nostalgic brief

00:44:30in the mood to cook grab your aprons and try these delicious MasterChef approved recipes on 10 play

00:44:50Bo what did you make I made a spider splice

00:45:00so when did you used to have spiders uh like cafe I can remember my first one I was like

00:45:10mind-blown by the relationship between cola and ice cream

00:45:13the alchemy it just works yeah yeah what's driving you to stay here now that today will be at the

00:45:21halfway mark uh it's the fun like for me the cooking part trying to push myself is that challenge is fun

00:45:28serving you guys food that you like is fun so all of those things are keeping me here thanks so much

00:45:34but we're gonna taste it nice thank you thank you thank you thank you

00:45:44I'm a little bit confused with the dish when you get that wonderful ice cream vanilla ice cream and you

00:46:11start mixing it with everything else I wonder if it's a good match

00:46:17to be honest that the joy of the spider it does come out of those bubbles and it didn't have to

00:46:25like be some chemical reaction for me but even a sherbet or something physical but yeah that sensation

00:46:32that's what I love about spiders and I just didn't get really anywhere close to that in Bo's dessert the

00:46:41absolute clangor for me though are those roasted macadamias it just interrupted that daydream of

00:46:48being pulled back into childhood yeah what that memory is about it definitely is not about anything

00:46:55nutty it's all about icy against cream and he had that had he made that edit I think it would have been

00:47:02a great dish for me this plate of flavor combinations it leaves Bo vulnerable a little bit

00:47:08thanks guys good luck

00:47:14lamingtons are very special to me I think my version of a lamington would make 11 year old myself really

00:47:23proud hi to Fender huh tell us what you made I've made a tropical lamington when I moved from India to

00:47:37Australia like it was the first kind of like a sweet cake kind of thing that I really got into and it

00:47:44became a really like almost like a ritual we'd had to walk if we had to get groceries during the day because

00:47:50my dad worked crazy hours um and on the way back we'd be like eating levingtons

00:47:56yeah

00:48:01oh my gosh I'm getting really emotional

00:48:06it's really hard like we had no family in Australia like not a single person so like we used to walk to

00:48:15our swimming classes we still walked to Coles we did everything like when I'm talking to you about

00:48:20having lamingtons on our way back from Coles I'm like literally visualizing myself walking there with

00:48:25my yeah it's really like vivid memory yeah because we still live in the same area oh wow yeah yeah yeah

00:48:31it's just crazy thanks if you know we're gonna taste thank you guys thanks Sabina thanks guys

00:48:41I need to know what it looks like inside me too

00:48:44oh

00:48:50you've seen mango bits

00:48:55Mm, mm-hmm, mm-hmm.

00:49:04Mm-hmm.

00:49:08That's really ugly.

00:49:11Wow.

00:49:15You know what I loved about it so much

00:49:19but now I'm kind of regretting

00:49:20is the fact that, like, I ate it

00:49:24and I wasn't even kind of comprehending what was happening

00:49:26in terms of, like, trying to break it down and critique it.

00:49:32I was just enjoying it.

00:49:34The joy shovel.

00:49:34Yeah, it was literally like I was a kid

00:49:37and I found something for the first time that I really loved

00:49:40and it just disappeared.

00:49:42That sponge is phenomenal.

00:49:46I had so many doubts about the white chocolate.

00:49:48Every time someone talks about balding chocolate through a sponge,

00:49:51it makes me so nervous

00:49:52because it feels counterintuitive.

00:49:54Yeah.

00:49:55But she's managed to just make it super light, springy.

00:50:00To me, that is a perfect lamington.

00:50:02I love the mango, that jammy mango in the middle.

00:50:06It's like a bit of a tease, a bit of a flirt.

00:50:08I find myself trying to go in

00:50:10and kind of scoop the middle out of it,

00:50:11which is exactly what I did with lamingtons growing up.

00:50:14But the whole thing together is just divine.

00:50:16It is an amazing assemblage of goodies.

00:50:22And it's amazing how food gets you away from sadness.

00:50:29It's definitely delivered the story

00:50:32and also a beautiful result.

00:50:36G'day, Andre.

00:50:37Wow, look at that.

00:50:41Today I've made have smash-eaten mess Italian style.

00:50:52What I like the most is, in fact, it's everything.

00:50:56What was excellent

00:50:58is how subtle the basil and the balsamic

00:51:03was introduced to such a traditional dish.

00:51:07That basil ice cream needs to be in a tub.

00:51:10Stat.

00:51:11Hello, mate.

00:51:12I've made cookies and cornflakes.

00:51:15You got wooden spoons

00:51:16because that was what you fought for

00:51:18when Nan was baking.

00:51:21Jamie's absolutely been able to elevate

00:51:23different memories from his childhood

00:51:25and from his grandmother

00:51:26into something that's actually quite sophisticated.

00:51:30But it's still got a lot of fun to it.

00:51:34Hello, Ben.

00:51:34Hi, Ben.

00:51:35I have made a baked apple with vanilla ice cream.

00:51:39Wow, look at that.

00:51:48I think he just got caught up in that memory so much.

00:51:51Yeah.

00:51:52You know, he could have done a million other things

00:51:54to make a baked apple be on this plate.

00:51:59But when that thing comes to the table,

00:52:01it's a bit of an ice cream.

00:52:02Yeah.

00:52:06Good luck.

00:52:08Good luck, mate.

00:52:09You're beautiful.

00:52:10Today, the wheels fell off big time.

00:52:14I am super worried.

00:52:16I will be devastated if I'm sent home

00:52:19on something that I love so dearly,

00:52:21something that's part of my family.

00:52:22Theo.

00:52:23Hello.

00:52:24Theo.

00:52:25Hi, Theo.

00:52:26I just hope that there's enough flavours

00:52:29in that one baklava to save me.

00:52:31OK, mate.

00:52:43What's the dish?

00:52:44This is my baklava with thyme and honey ice cream.

00:52:49This is like going back to memories of my ya-ya,

00:52:53my mum, everyone making baklava.

00:52:57And the way I used to eat it was with a bowl of ice cream

00:53:00and I would break it all on top

00:53:03and I would eat it all together with the syrup as well.

00:53:05So I want you to be transformed back to that.

00:53:08A lot of good cooking today.

00:53:09Yeah.

00:53:10Like, your cook didn't go to plan.

00:53:12Troubles with your ice cream.

00:53:13And we've only got one.

00:53:15What happens if they're like the minor flaws

00:53:17that could send you home?

00:53:19Yeah, I don't know what happened.

00:53:20I pressed the wrong button or something.

00:53:22Like, 15 minutes ago and I was freaking out.

00:53:24I was like, oh, no.

00:53:25This is elimination.

00:53:26Like, I want...

00:53:28You know, and this is like so emotional for me, this cook.

00:53:30Like, I don't want this to be the one where I leave the competition on.

00:53:35So, luckily, I didn't give up

00:53:37and the ice cream, I think, is saved

00:53:40and this is super crispy and that's the way I liked it.

00:53:44Yeah.

00:53:44We can't wait to taste.

00:53:46Thanks, Theo.

00:53:47Thank you, Phil.

00:53:52Ah, that's the crunch I was waiting for.

00:53:54Definitely crunchy.

00:54:00The texture is remarkable.

00:54:22What is inside the cigar,

00:54:24which is that element of nuts which are roasted

00:54:26and also there's a bit of seasoning to the nuts,

00:54:29it's perfect.

00:54:30And it's just enough.

00:54:32And what is amazing is that ice cream.

00:54:36When you think as a balance,

00:54:39as an addition to what he has,

00:54:42I think the conception of that dish is immaculate.

00:54:48Theo has succeeded in what he set out to do.

00:54:52You know, when I started to eat this,

00:54:53I was like, I could definitely be sitting in front of the TV

00:54:56aimlessly smashing this, you know.

00:54:59But the pastry's lovely.

00:55:01It's beautiful golden brown.

00:55:03I actually liked how it was all a bit gnarly

00:55:05and, like, splayed out on the plate.

00:55:08But when that's what you want to achieve on a day like today

00:55:12when the cooking is so high,

00:55:13you leave yourself exposed to being outcooked.

00:55:17And that's what I'm worried about with Theo today.

00:55:19It is not what I expected from a regular baklava.

00:55:22I do love those phyllo layers.

00:55:25So it's sort of more like a cannoli sort of a shell.

00:55:28I think I did miss that syrup soak through the layers

00:55:32and I know that that's the very reason why he used this method

00:55:35because he doesn't enjoy that.

00:55:38I still did enjoy it, I have to say.

00:55:40I did enjoy it on the level that he envisaged,

00:55:44which is sitting on the couch.

00:55:46But what worries me is that today there are people

00:55:49that have taken an idea like that

00:55:51but taken it to a level where it can be served in a restaurant.

00:55:55So that's what he's competing against.

00:55:57And for that reason, I'm not sure if Theo's done enough.

00:56:10There's no better way to wrap up Sweet Week

00:56:12than with the sweetest challenge.

00:56:16I'm still not over the cuteness of those mini judges.

00:56:20They were cute.

00:56:21Yeah.

00:56:22All your childhood treats had us grinning from ear to ear.

00:56:25Yeah, three of you delighted both our hearts and our taste buds.

00:56:33Sarah, you gave us a bowl of pure joy.

00:56:36So, so nostalgic and straight up yum.

00:56:39Congratulations.

00:56:41Depender, that was the ultimate sponge,

00:56:45the perfect lamington.

00:56:49Schneez, an eight-layer cake that good

00:56:53in 75 minutes.

00:56:56You are unstoppable.

00:56:59Well done, all of you.

00:57:01You're safe.

00:57:07Right.

00:57:08Deep breath, everyone.

00:57:11I'll call you your name.

00:57:13Step forward.

00:57:14You're in danger of going home.

00:57:15And Theo.

00:57:26Oh, my goodness.

00:57:33Both of your dishes, they're enjoyable to eat.

00:57:36But one just really missed the mark

00:57:40on recreating that childhood joy that we were after.

00:57:48So, sorry to say...

00:57:53Bo.

00:57:54Mate.

00:57:56Younger.

00:57:56Thanks, man.

00:57:57Sorry.

00:57:57Oh, Bo.

00:58:05Bo, you really have come leaps and bounds since day one.

00:58:09And we hope that confidence continues to grow back home.

00:58:13How have you surprised yourself in this competition?

00:58:15Probably, like, not getting booted off first.

00:58:20To be...

00:58:21Yeah, like, I'm actually shocked I made it this far, so...

00:58:24It's been really good.

00:58:26The best bit's just hanging out with these guys.

00:58:29Yep.

00:58:30Declan?

00:58:31Going to miss your mate?

00:58:33Yeah, going to miss my mate, Bo, for sure.

00:58:35I think we really clicked from day one,

00:58:38and he's been an awesome mate to hang out,

00:58:41but I know he'll be going home

00:58:42and working on Cookbook Vol. 2.

00:58:46As long as I get a feature in the next one.

00:58:48Oh, my God!

00:58:53Oh, my God!

00:58:57Well, for now, Bo, it's time to say goodbye.

00:59:01Well done, mate.

00:59:02Thanks, mate.

00:59:04I'm absolutely proud of myself.

00:59:06It was wild competing on MasterChef again.

00:59:08I didn't think that would ever happen.

00:59:10I didn't think that would ever happen.

00:59:11Thank you, big boy.

00:59:12Thank you, big boy.

00:59:14See you later.

00:59:14Oh, you're amazing.

00:59:15To have this opportunity,

00:59:17it was really special,

00:59:18to learn again and to grow,

00:59:20and to just get passionate about food again.

00:59:23Give it up for Bo, everybody!

00:59:25Still to come this season.

00:59:34Welcome to Doha!

00:59:35Welcome to Doha!

00:59:35It's a blockbuster

00:59:38of a culinary adventure.

00:59:41We want to be as in awe of your dishes

00:59:44as we are the city.

00:59:46Plus...

00:59:47Maggie's here!

00:59:48Oh, my God!

00:59:49Hugh Holland!

00:59:50Little Corey!

00:59:52Marty Barrow!

00:59:54Julie Goodwin!

00:59:55And Natta Poe!

00:59:56The passionate home...

00:59:58He's back!

01:00:01Let's go!

01:00:02...is inspirational.

01:00:04It's an awesome idea.

01:00:06I love this!

01:00:06It's something magical.

01:00:07This is a dream come true.

01:00:09...as they celebrate...

01:00:11Yay!

01:00:11Oh, my God!

01:00:12...the pure joy...

01:00:14Look at that!

01:00:16Ah!

01:00:17Woo!

01:00:17Good job!

01:00:18...that comes from incredible food.

01:00:21Yeah!

01:00:21Good food!

01:00:23That is delicious.

01:00:26An absolute ripper.

01:00:27Your dish is epic.

01:00:29I am flat-burt-gusted.

01:00:31Dishes like this,

01:00:32they don't just win immunity,

01:00:34they win the competition.

01:00:36But...

01:00:36Ah!

01:00:38Keep going, Phil.

01:00:39...it will also challenge them...

01:00:41Oh, God.

01:00:42Come on, mate, don't give up.

01:00:43...to the left...

01:00:44...limits.

01:00:45One small fish...

01:00:46...can send you home.

01:00:47Oh, my God.

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