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00:00:00Previously on MasterChef Australia.
00:00:10The ooze was their muse.
00:00:14Oh my God, look at this.
00:00:16In a spectacular start to sweet week.
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 week 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?
00:01:02Yep.
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
00:01:23and I certainly am not ready to go home.
00:01:26Oh!
00:01:27Oh!
00:01:28Oh!
00:01:29Oh, my God!
00:01:30Oh!
00:01:31Oh, my God!
00:01:32Oh, my God!
00:01:33Oh, my God!
00:01:34Oh, my God!
00:01:35Oh, my God!
00:01:36Oh, my God!
00:01:37Oh, my God!
00:01:38Oh, my God!
00:01:39Come down, everyone!
00:01:40The judges are strong.
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.
00:01:51There's John Kristof, Sofia, Poe and Andy.
00:01:55Oh, my God!
00:01:56Hello!
00:01:57Hello!
00:01:58They look exactly like the miniature version
00:02:00of our beautiful judges.
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!
00:02:06Oh, my God!
00:02:07Oh, my God!
00:02:08Oh, my God!
00:02:09Oh, my God!
00:02:10Oh, my God!
00:02:11Oh, my God!
00:02:12Oh, my God!
00:02:13Oh, my God!
00:02:14Oh, my God!
00:02:15What's so funny?
00:02:16Good, Andy.
00:02:17Jamie, how do you feel?
00:02:20I'm feeling really good.
00:02:22Yeah, absolutely.
00:02:23Wonderful.
00:02:25Depender, what's on your mind?
00:02:30Um, how amazing you guys look today.
00:02:33I love it.
00:02:36Andres, ça va?
00:02:38Oh!
00:02:39Oh!
00:02:40Oh!
00:02:41Oh!
00:02:42Oh!
00:02:43Oh!
00:02:44Oh!
00:02:45Oh!
00:02:46Oh!
00:02:47Oh!
00:02:48Oh!
00:02:49Oh!
00:02:50Oh!
00:02:51Oh!
00:02:52Oh!
00:02:53Oh!
00:02:54Oh!
00:02:55Oh!
00:02:56Oh!
00:02:57Oh!
00:02:58Oh, oh!
00:02:59This is the best, honestly.
00:03:03I don't know about you guys, but I'm feeling so fresh today.
00:03:07I'm feeling fresh too.
00:03:10Oh my God, it must be my new skincare routine.
00:03:16I'm feeling pretty good too, but I do have one problem.
00:03:21I'm hungry, so let's crack on.
00:03:24This may be an elimination, but we have a fantastic day ahead.
00:03:34And we're expecting unbelievable food.
00:03:36I cannot wait.
00:03:39All right, guys, this is a pretty big challenge.
00:03:42I think we're going to need the big judges.
00:03:45Please welcome the big judges.
00:03:48Give it up for these legends!
00:03:54Yes, heroes!
00:03:56That's a six.
00:04:02Shnez, what's going through your mind?
00:04:04I have my own mini Mia home, and this is so emotional for me.
00:04:09I'm loving this, what I see.
00:04:10It's so, so cute.
00:04:12Declan, what are you thinking?
00:04:13What's going on?
00:04:14I can't wait till I can have a little Declan Jr.
00:04:17A little clone of myself, yeah, but, you know, it's all fun and games, but someone's going home today.
00:04:26So, way to bring the vibe down, bruh.
00:04:34The pressure's definitely on today.
00:04:36Seeing these little mini judges, I try to figure out what's going on today, and nothing is entering this mind.
00:04:45I have no idea what they've got in store for us.
00:04:47Those kids you just saw are what today's cook is all about.
00:04:53To end sweet week in a memorable way, we want you to create a sweet dish inspired by your childhood.
00:05:00Oh!
00:05:01Oh, my goodness.
00:05:03That's a cute thing.
00:05:04I don't like it.
00:05:05I don't like it.
00:05:06I don't like it.
00:05:07I don't like it.
00:05:08I think we all have fond memories of sweets from when we were young.
00:05:12Whether it's a cheeky snack that we looked forward to eating after school,
00:05:16or a dessert that we helped mum 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.
00:05:32I think for me, wow, it's a long time ago.
00:05:37On the Thursday, we will have maybe crème caramel.
00:05:40Wow.
00:05:41And on Sunday, we will have a tart.
00:05:44Oh.
00:05:45Never forget, as long as I leave.
00:05:47Uh, yeah, pretty obvious.
00:05:49No crème caramel or tart tart in my joint.
00:05:51We know that, Andy.
00:05:54All right.
00:05:55We'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.
00:06:09Whoever 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!
00:06:29All right, let's go, guys.
00:06:33Let's go!
00:06:34Woo!
00:06:35What do I need?
00:06:37I know.
00:06:38The best I want.
00:06:39Ah.
00:06:40Let's go.
00:06:41I didn't really eat a lot of sweets as a kid.
00:06:46Maybe, you know, an icy pole here and there.
00:06:48A little bit of this.
00:06:49I was more down the hot chips path.
00:06:51Ah.
00:06:52So, for me, I'm going to have to tap into some very distant memories and come up with a dish
00:06:57quick.
00:06:58Where are those whole clothes?
00:06:59Oh, it's such a nervous feeling to know that I'm on the cusp of making it halfway through
00:07:05this competition.
00:07:06Um.
00:07:07I am an underdog in this, 100%.
00:07:10Oh, okay.
00:07:11Back to win.
00:07:12I'm like Donkey Kong.
00:07:13People have got restaurants, they've got cookbooks, they've got massive careers in this industry
00:07:19and 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.
00:07:28And, you know, growing up in a Greek family, I had my fair share of sweets.
00:07:34Muscles.
00:07:35Oh, my God.
00:07:36That's all the push-ups.
00:07:37Yeah.
00:07:38Wrong side of the road.
00:07:40It's literally the exact recipe that my nan used to cook.
00:07:43Rekki at grandma's.
00:07:44I'm going to pull it Alana's riff on Nana's golden syrup dumplings.
00:07:47Ooh.
00:07:48Nice.
00:07:49Yummy.
00:07:50What a gorgeous way to start the day.
00:07:54How cute were our mini-me?
00:07:56I know.
00:07:57Extremely cute.
00:07:58Extremely cute.
00:07:59My heart was exploding.
00:08:00I know.
00:08:01I'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.
00:08:09Learn a bit more about where they've come from.
00:08:11Yeah.
00:08:12Because our childhood definitely makes you who you are today.
00:08:14All of those memories shape us, those food memories.
00:08:16Yeah, definitely.
00:08:17And that's what today's all about.
00:08:18Like, tap into that.
00:08:19Yeah.
00:08:20It's a dish that is also fun, a little bit childlike.
00:08:23But it needs to be elevated.
00:08:24Yeah.
00:08:25That you run the risk of cooking what you had around that dinner table.
00:08:28Yeah.
00:08:29We want to see an evolution of the idea.
00:08:30Yes.
00:08:31Yeah.
00:08:32Bring us the feeling, bring us the memory, bring us the fun.
00:08:34But make sure you execute it in a restaurant setting.
00:08:38Because at the end of the day, someone's going to go home off the pack of this challenge.
00:08:43Yeah.
00:08:44I love this.
00:08:45I feel like anything nostalgic just brings so much emotions from when you're a kid.
00:08:51And today is the day to just bring something really fun.
00:08:55Toadie, what are you making?
00:08:57A bowl of cereal.
00:08:58Did she say cereal?
00:09:00Cereal.
00:09:01Who doesn't love cereal?
00:09:04I 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.
00:09:19But I just hope that it pulls on some of those nostalgic strings for the judges as well today.
00:09:24I've decided to combine two of my childhood memories.
00:09:28The 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 cornflakes, Sarah.
00:09:42I love it.
00:09:43I've got some chocolate cornflakes cookies, banana ice cream, a spice tea milk to pour
00:09:49over the cereal and then lots of little bites.
00:09:52I've got some candied walnuts, some charred bananas.
00:09:55I just want it to be playful.
00:09:57There's lots of little things going on and I don't know, I just feel like I'm going to
00:10:01have to run today.
00:10:02There's a lot to get done.
00:10:03Come on guys.
00:10:04Probably both.
00:10:05So I grew up in the bush and for me as a kid, I remember there was this one dish at
00:10:11local cafe which I just fell in love with.
00:10:13Bowie!
00:10:14Hi, how are you?
00:10:15I'm good.
00:10:16What are you making?
00:10:17I'm making dessert version of a spider.
00:10:18So a cola 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.
00:10:31Vanilla, citrus, so lemon, lime.
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 brand cola.
00:10:41Yeah, yeah, yeah.
00:10:42Because I like that fine lime acid with the ice cream.
00:10:45Yeah, yeah.
00:10:46Trying to bring that but with a cola vibe.
00:10:47I guess what we'll be looking for is whether it evokes those memories.
00:10:51Yeah.
00:10:52And then just getting the balance right.
00:10:53Sure.
00:10:54Yeah.
00:10:55Alright.
00:10:56Good luck, folks.
00:10:58I remember the first time I had a spider, I was maybe seven years old at a local cafe in
00:11:03Castle Man.
00:11:04And I just remember that magic of when you put the ice cream in and it all fizzes up.
00:11:09Pot.
00:11:10Sugar.
00:11:11First 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
00:11:21works.
00:11:22So I'm tasting as I go.
00:11:24I have to nail the balance of flavour to make sure it does invoke that nostalgia.
00:11:30I mean, I'm actually quite emotional today.
00:11:35Especially seeing kids.
00:11:36I miss my kids.
00:11:37You know, and thinking of my childhood, it was actually beautiful.
00:11:40You know, and there's this one dessert.
00:11:42Every Serbian celebration would have.
00:11:45Nice Nez.
00:11:46Hi guys.
00:11:47How are you?
00:11:48I'm actually feeling so good.
00:11:50Growing up, there is this dessert that I literally chased around people's houses just
00:11:55to have it.
00:11:56So it's a honey cake.
00:11:57It's a similar to Russian honey cake, but my little twist to it.
00:12:02Layers.
00:12:03Layers.
00:12:04Layers.
00:12:05I think honey cake is my favourite cake.
00:12:06It's my favourite cake in the world.
00:12:07That's the only sweet that I would love eating.
00:12:10Doesn't honey cake traditionally take a long time to make?
00:12:13I'm making a super thin, thin, thin, thin layers.
00:12:16So 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.
00:12:26But yeah.
00:12:27Well, it's a hell of a day to find out if I can.
00:12:29A hell of a day.
00:12:30But you know what?
00:12:31It's also a day to push yourself and it's kind of really fun.
00:12:33Good luck.
00:12:34But I will nail it and it's going to be perfect.
00:12:35Good luck for you.
00:12:36Yes.
00:12:37It's going to be perfect.
00:12:38Good luck.
00:12:39I mean, it's a lot of steak today.
00:12:41It's a halfway mark.
00:12:42I want to really go for it.
00:12:44Show them a lot of work and technique to kind of stand out.
00:12:47I'm starting with my cake biscuit first.
00:12:49My dough is ready.
00:12:50I'm just about to roll it and cook it.
00:12:52Love.
00:12:53Sounds delish.
00:12:54Beautiful shenanigans.
00:12:55Let's finish sweet.
00:12:56We've got a high.
00:12:57You've got 60 minutes to go.
00:12:59Come on.
00:13:00Woo!
00:13:01Come on, guys.
00:13:02Come on, guys.
00:13:06Nice, Benny.
00:13:07Nice, Benny.
00:13:08All right.
00:13:09Nice to pinda.
00:13:10Very good.
00:13:13So today I'm making a dish that's so personal.
00:13:15It means so much to me.
00:13:16It has such a deep connection with my childhood in Australia.
00:13:21So I was born and raised in Delhi.
00:13:24I moved here 23 years ago with my family.
00:13:27It 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.
00:13:34We've left all of our family behind.
00:13:36It was like starting from like base zero.
00:13:39So I'm feeling really grateful for where I am today.
00:13:43Depinda.
00:13:44Hi.
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 going to do a leamington.
00:13:53Ah.
00:13:54So when I first moved to Australia with my family, obviously you leave behind like your
00:13:59food, your favourite treats.
00:14:01And when we came here, the first, like it kills me when I talk about it because it doesn't
00:14:08make you emotional.
00:14:09Yeah.
00:14:10The first treat that I fell in love with was a leamington.
00:14:16But it was so special because like, it just reminds me of, you know, the first house that
00:14:24I rented.
00:14:27How we only had one cup.
00:14:29I know.
00:14:30I know.
00:14:31I know.
00:14:32I know.
00:14:33It's crazy.
00:14:34Yeah.
00:14:35But it's such a special dish for me, like such a special little sweet treat.
00:14:38Um, you know, we would walk to the supermarket with my mum and on our way back we'd have
00:14:42leamingtons.
00:14:43It's a little ritual, like your little special treat.
00:14:45That's what it was.
00:14:46Yeah.
00:14:47I just want to say harness this.
00:14:48Yeah.
00:14:49Yeah.
00:14:50And inject it into your food.
00:14:51Yeah, yeah, yeah.
00:14:52I really hope so.
00:14:53Yeah.
00:14:54Yeah.
00:14:55Today is literally a full life circle for me.
00:14:58I actually can't believe I'm making leamingtons for these judges on Masterchef.
00:15:03I mean, I couldn't be more grateful for how far we've come in our lives.
00:15:08I think you can be the next Masterchef.
00:15:09Only one way to find out.
00:15:10Applications are open now.
00:15:11Head to the link below and apply.
00:15:12We'll see you in a kitchen.
00:15:13Amazing Andre!
00:15:14Amazing!
00:15:15Amazing Andre!
00:15:16Amazing!
00:15:17Oh no, he's losing it already.
00:15:18I am having fun today because it's a fun dish.
00:15:19reminds me of my childhood.
00:15:20And so I'm having fun just getting messy with it.
00:15:21Oh no, he's losing it already.
00:15:22Hi Andre!
00:15:23Hi Andre!
00:15:24Hi!
00:15:25Hi!
00:15:26What are you making today?
00:15:27It's called the Italian mess.
00:15:28And so it's basically an Italian mess.
00:15:29So it's basically an Italian version of Eton.
00:15:30mess.
00:15:31So you've got a meringue.
00:15:32Yes.
00:15:33So is it going to be crispy?
00:15:34Yes.
00:15:35So is it going to be crispy?
00:15:36Oh no.
00:15:37Oh no, he's losing it already.
00:15:39I am having fun today because it's a fun dish.
00:15:42It reminds me of my childhood.
00:15:43And so I'm having fun just getting messy with it.
00:15:48Hi Andre!
00:15:49Hi!
00:15:50What are you making today?
00:15:51It's called the Italian mess.
00:15:52And so it's basically an Italian version of the Eton mess.
00:15:53So you've got a meringue.
00:15:54Yes.
00:15:55So is it going to be crispy?
00:15:56Crispy shards.
00:15:57Crispy shards.
00:15:58And then fresh strawberries.
00:15:59Fresh strawberries.
00:16:00I'm making a basil ice cream with it.
00:16:01Ah, nice.
00:16:02Yeah.
00:16:03Aged balsamic caramel.
00:16:04Such a classic Italian combination.
00:16:05Yeah.
00:16:06And I love, love, love the savoury elements, like bringing in the herbs.
00:16:08So yeah, look at that.
00:16:09It's a little bit more.
00:16:10It's a little bit more.
00:16:11It's a little bit more.
00:16:12It's a little bit more.
00:16:13It's a little bit more.
00:16:14It's a little bit more.
00:16:15It's a little bit more.
00:16:16It's a little bit more.
00:16:17I love, love, love the savoury elements, like bringing in the herbs.
00:16:20So yeah, looking forward to seeing your version.
00:16:23And honestly, I thought Black Apron, if I'm going to go out, I'm going to go out in an Italian
00:16:27mess.
00:16:28You can't have already an Italian mess.
00:16:29That's what I'm saying, man.
00:16:31Good luck, Andre.
00:16:33Thanks, Poe.
00:16:34All the cooking that I do is really built on the foundations of my Italian heritage and
00:16:40those early childhood memories of togetherness and eating with our big family.
00:16:45So we're brought up around the big table, Italian family.
00:16:48This one's a little bit sexier than I remember.
00:16:51My meringue's in the oven.
00:16:52My ice cream is churning.
00:16:54And now it's time for my balsamic caramel.
00:16:56Let's go.
00:17:03Come on, Decky.
00:17:04Don't get messy, Decky.
00:17:06Come on, Declan.
00:17:07Jamie.
00:17:08Shot of coffee.
00:17:10Fair.
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, everything revolves around
00:17:29family, eating together, happy times.
00:17:33Like, that's what food's all about and I feel it today.
00:17:36Hello.
00:17:37Hello.
00:17:38Kalimata.
00:17:39Kalimata.
00:17:40How did you know?
00:17:41What are you doing for us, mate?
00:17:43So very, very traditional in our family, baklava.
00:17:46Right.
00:17:47Um, so little cigars like this.
00:17:49Beautiful filling of all those nuts and the syrup that goes on top of it is, you know,
00:17:54perfumed with the cloves, the aniseed and all these things.
00:17:57Yep.
00:17:58Then I've got a thyme ice cream as well to go with it.
00:18:00And I'm just so bursting with excitement today.
00:18:01I can see it.
00:18:02Feel it.
00:18:03It's so, like, nostalgic to me.
00:18:06Like, I would always steal some baklava from my ya-ya or my mum, my mouse ordering,
00:18:11like, thinking about it.
00:18:12Yeah.
00:18:13It's just, like, such a core memory.
00:18:14Nice.
00:18:15Like, it's full on, yeah.
00:18:16Is it a core recipe in your repertoire as well?
00:18:18Yeah, it is.
00:18:19Or is it just core?
00:18:20So this is something you're so familiar with.
00:18:21Yeah, it really is.
00:18:22Um, making your own filo?
00:18:23Yeah, making my own filo.
00:18:24Nice.
00:18:25Absolutely, mate.
00:18:26I feel like dish is there, technique is there, memory is there.
00:18:31Yeah.
00:18:32Mate, I'm going to hound you on the thyme.
00:18:34Yeah.
00:18:35Because I've seen when you get into these, like, packing places, you feel like you're
00:18:39cooking at home.
00:18:40Yeah, yeah.
00:18:41This ain't home.
00:18:42Yeah, yeah, very true.
00:18:43You know, so you've still got to push on.
00:18:44Thanks, mate.
00:18:45Yeah, I appreciate it.
00:18:46Good luck.
00:18:48My dough is resting, my ice cream is made.
00:18:50I'm just making the filling for my baklava now.
00:18:53I 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.
00:19:01I'm going to roast them in the oven and then start rolling out this beautiful filo pastry.
00:19:06Been 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 going to do a great job.
00:19:13Okay, guys, 45 minutes to go.
00:19:16Please, come on.
00:19:17Bye, guys.
00:19:18Keep going.
00:19:19Hustle, hustle, hustle.
00:19:20Woo!
00:19:21Come on, guys.
00:19:22Come on, guys.
00:19:23Come on, guys.
00:19:24Come on.
00:19:25Beautiful.
00:19:26Oh, Andre.
00:19:27Looks awesome, Andre.
00:19:28Nice, mate.
00:19:33Malty, malty goodness.
00:19:35A bit more malty.
00:19:37I'm doing my take on going to the movie cinema with mum and dad and getting a chalk top and
00:19:42popcorn.
00:19:43Working hard every day, but especially today in the black apron.
00:19:46I can smell the pandan.
00:19:48Oh, no.
00:19:49So today I'm going to be making a pandan crepe with indy and mango sorbet.
00:19:54So the whole recipe is around everything I eat as a child.
00:19:59Ah!
00:20:00Yeah.
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, Naz.
00:20:15Nice, Naz.
00:20:16Beautiful.
00:20:17Yes.
00:20:18You're crazy.
00:20:19Come on, Naz.
00:20:20Gorgeous.
00:20:21Gorgeous.
00:20:22That smell lovely, guys.
00:20:23Yeah.
00:20:24It's good.
00:20:25I'm really loving the way my cake biscuit turned out.
00:20:27It's beautiful, super thin.
00:20:29It smells like honey.
00:20:30It's all you want.
00:20:31So I'm really happy with that.
00:20:32But now I really need to finish the filling.
00:20:34My cake is different to traditional honey cake.
00:20:37It's because instead of the 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.
00:20:49Okay, 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 more milk.
00:20:58It's going to make it softer, quicker.
00:21:00So you can get as softer as possible.
00:21:02Beautiful, Schneze.
00:21:04Make it perfect.
00:21:05This really needs 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?
00:21:19That 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 flavour combos.
00:21:28I'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.
00:21:35For me, a perfect lamington relies completely on that cake base and that sponge.
00:21:41It's just something that you really want to execute well.
00:21:45That texture has to be so seductive and fluffy.
00:21:48100%.
00:21:49Okay.
00:21:50I 100% agree with you.
00:21:51So hopefully I can deliver.
00:21:53I really appreciate it.
00:21:54I just need to make sure that my dish is well balanced, each element is really well executed.
00:21:59I don't want to disappoint her.
00:22:03Time's going so quickly.
00:22:05You would think a 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.
00:22:18I'm really happy.
00:22:19My banana ice cream is in the freezer.
00:22:22Now I need to make the chai milk anglaise.
00:22:24It's sweeter.
00:22:26When 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 from the cereal.
00:22:33It's kind of like this infused milk.
00:22:35So I want to do a bitter spiced milk to 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.
00:22:52Hello.
00:22:53How you going?
00:22:54Good.
00:22:55How are you?
00:22:56Fantastic.
00:22:57Today's a good day.
00:22:58Yeah.
00:22:59Bring back memories?
00:23:00100%.
00:23:01And this dish?
00:23:02So I'm having a bit of fun with it actually.
00:23:03It's inspired by my mum and the cookies we used to make together, but I'm turning it into a bowl of cereal.
00:23:10Like, don't look at me like that.
00:23:12What?
00:23:13When you say you're turning it into a bowl of cereal.
00:23:16Yes.
00:23:17What's that?
00:23:18It's not just going to be cereal with milk poured in.
00:23:21No.
00:23:22Who's doing it?
00:23:23Cereal.
00:23:24Okay.
00:23:25Yeah.
00:23:26Cereal.
00:23:27Yeah.
00:23:28A version.
00:23:29Can't wait to try it.
00:23:30Thanks.
00:23:31It's freaking out.
00:23:32Endy and Sophia don't quite get it.
00:23:35Okay.
00:23:36This could go totally wrong.
00:23:39If 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 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.
00:24:13That age is perfect.
00:24:14Oh my God.
00:24:15Ten years old.
00:24:16So I have to just power through with this idea and execute it well.
00:24:23I bloody love these challenges where we just tug on the old nostalgia strings a little bit.
00:24:28Yeah.
00:24:29Because I can tell that everyone is cooking from the heart.
00:24:31Yeah.
00:24:32There's so much emotion attached to these dishes.
00:24:34Yeah, yeah, yeah.
00:24:35Depinda, she got really emotional.
00:24:37Is she?
00:24:38Yeah.
00:24:39Hers 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.
00:24:47They're good.
00:24:48Right?
00:24:49And she's got all her beautiful tropical flavours going through.
00:24:52Yeah.
00:24:53But I want that really beautiful soft yielding sponge because that's what that whole lamington
00:24:57experience is about, don't you think?
00:24:59Yes.
00:25:00And speaking of cake experience, I'm a little worried about Schnesh.
00:25:02She's going to do a honey cake, right?
00:25:05Okay.
00:25:06This will work.
00:25:07But the thing that that cake needs is time to kind of like make it that beautiful texture,
00:25:13right?
00:25:14Mmm.
00:25:1575 minutes.
00:25:16Are we going to get that texture?
00:25:18Are we going to get crunchy cake?
00:25:19Yeah.
00:25:20Pushing yourself, yeah.
00:25:21Theo's going full classic Greek.
00:25:24Yeah.
00:25:25As you might expect.
00:25:26He's making baklava.
00:25:27And it's something that he makes with his family.
00:25:29I think it's something that's very familiar to him.
00:25:32He just has to make the most perfect version of it that he's ever made for MasterChef.
00:25:35Yeah.
00:25:36For me, I'm really excited about Bowie, okay?
00:25:38He's doing the cola spider.
00:25:39Of course.
00:25:40How awesome is that?
00:25:41That's so good.
00:25:42The only thing, though, is he has to construct the cola flavour.
00:25:47Yeah.
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.
00:25:56Yes, yes, yes.
00:25:57I'm intrigued.
00:25:58Could be something which is very, very terrific.
00:26:00Yeah.
00:26:01So I think it's going to be interesting.
00:26:02I'm really, really excited.
00:26:03Absolutely.
00:26:04Big 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
00:26:14into it.
00:26:15Nice on grey.
00:26:16My balsamic caramel is coming up a treat and my basil ice cream is in the churner.
00:26:21It's tasting great.
00:26:22Bags of basil flavour.
00:26:23It has churned.
00:26:24Hallelujah.
00:26:25Now 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.
00:26:32Looks delish, Jamie.
00:26:33Yeah.
00:26:34I'm making a little ode to my grandmother.
00:26:37She's passed away like literally two weeks ago.
00:26:40So this is definitely for her.
00:26:41We've got cookies and cornflakes.
00:26:43We've got a really dark chocolate cremeux, which is essentially going to be scraped on
00:26:46the side of the bowl.
00:26:47So it's all going to be about like fighting for that last scrape, which is what we did
00:26:50as a kid.
00:26:51Nice, Benny.
00:26:53Today I am making a baked apple.
00:26:55My grandmother used to make baked apple with vanilla ice cream.
00:26:58I'm pushing it a bit further.
00:26:59It's going to have a nice calvados sauce and a shortbread.
00:27:02I'm going to make a crumble out of that with some lovely nuts as well.
00:27:04You know, believe it or not, my mom used to do something very similar.
00:27:07Oh, really?
00:27:08Across the country, you see?
00:27:09Coincidence.
00:27:10Oh, sorry.
00:27:11Behind you, Benny.
00:27:12Far out.
00:27:13There's a lot of running around, eh?
00:27:17Runs into Tiz.
00:27:19Flipping out.
00:27:20Elimination.
00:27:21For my spider, my vanilla ice cream is in the churner.
00:27:26My cola granita's 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.
00:27:35But now I need to make this more restaurant-worthy.
00:27:38To elevate my spider today, it's not going to be a glass of cola with a scoop of ice cream
00:27:43in 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 adult flavours, like some rum.
00:27:50A couple of roasted macadamias.
00:27:51Some sour cherries.
00:27:52I'll thaw her out a bit.
00:27:54I'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, I'm going to roast some macadamia nuts
00:28:03and crush those up for some texture, but also bring that sundae vibe.
00:28:08What's Mo doing?
00:28:09Mmm.
00:28:10Very confused.
00:28:11I just don't know if it's going to taste like a spider.
00:28:14I love Bo's idea.
00:28:16I think recreating a spider is so cool because it's something that's so nostalgic to many
00:28:20of us.
00:28:21But 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, he might sort
00:28:28of 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.
00:28:34It's like a volcano.
00:28:35Exactly.
00:28:36It erupts everywhere.
00:28:37It could have been an interactive thing.
00:28:39But just, 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.
00:28:45Mmm.
00:28:46I'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.
00:29:11I'm trusting my instincts on this one.
00:29:13I don't have a plan B.
00:29:17Oh, my God.
00:29:18It's so spongy.
00:29:19Like, 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.
00:29:26I quickly cut this into uniform squares.
00:29:30I'm going to put it in the fridge to chill and move on to my cream cheese filling.
00:29:35I don't want to be in the bottom at all today.
00:29:39Like, I think top 12.
00:29:40Like, I need to be there.
00:29:45Give us a dish.
00:29:46It's too cool for school.
00:29:4715 minutes to go.
00:29:49Let's go, guys.
00:29:50Come on.
00:29:52Wearing black apron, that 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.
00:30:29And the syrup, yeah.
00:30:33Everything needs to be perfect.
00:30:35This is the thing with those classic 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.
00:30:42I'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 and I'm going to do them in the fryer.
00:30:52You know, it's not a traditional way.
00:30:54I just hope the flavours are there.
00:30:56Oh, okay.
00:30:57Um, is your ice cream like done there?
00:31:05Mine is here.
00:31:06I popped mine.
00:31:07I'm looking at my ice cream chair and I am...
00:31:09Oh no.
00:31:10and it's like a soupy mess what is going on not all the wheels are falling off
00:31:18now everything's going wrong I don't know how to come back from this this is
00:31:26not where I want to be
00:31:29no no no what's wrong last rooms upsetting less than ten minutes to go I'm freaking out now this
00:31:50is an elimination my baklava is not finished yet my ice cream is a pool of mess here I don't know
00:31:59what to do I might have to go over there my only option now is to remove this ice cream and try to
00:32:19get it together with the liquid nitrogen nice purple
00:32:22he's got to make an ice cream
00:32:29it's good it's come together
00:32:38I need to get back to everything else though
00:32:42good hustling
00:32:43make your inner child proud five minutes to go
00:32:48shoot cracklings cooked perfectly the top dipped in tempered chocolate so you get that crack
00:32:57that'll recreate like a choc top I've got some really delicious salty popcorn and I'm putting
00:33:02my adult spin on it with a whiskey cream on top
00:33:05so right now I'm actually finishing off the indy which is the coconut and gula melaka
00:33:13mix that's going to go half for the inside and half for the crumble
00:33:17I've made my little dumplings here I've got my golden syrup sauce on the stove here at the moment
00:33:23I've got the little crumb in the oven it's a fun cook today but you know at the end of the day
00:33:28someone is going home I'm just gonna make sure it's not me stairs you're all good yeah I'm good
00:33:34I just need to cut it come on let's go three minutes to go and everything is coming together
00:33:38finishing this beautiful crispy twill to go on top now I need to make sure the layers nice and soft if
00:33:50it's not soft enough in my break when I cut it it's soft and luscious and very fragrant I'm happy I'm
00:34:03happy I'm feeling really confident with my dish I might survive sweet week thanks for this bad guy
00:34:09come on guys dipinder get it on the plate so time's joining out and I'm assembling a lamington
00:34:17come on Debs ice that cake so sticky oh my gosh I'm being really gentle because I don't want to lose
00:34:27the integrity of this beautiful shape that I've achieved okay not bad not bad my chocolate is
00:34:35definitely inside that lamington I've got lots of flavors so it's very nostalgic hopefully the judges
00:34:41like it nice dipinder very good I've really lent into that wacky idea of a bowl of cereal I've added
00:34:52my bananas my caramelized walnuts into the bowl I'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 and I've got my spoon dunked in the
00:35:08dolce de liche to give that kid-like energy to the dish I'm hoping that I just haven't taken it too far
00:35:15One minute to go!
00:35:19Let's go guys!
00:35:21Come on!
00:35:23Final touches! Final touches!
00:35:27Happy with how my dish is coming together I want it to kind of look a little bit like a sundae so I want to have those
00:35:33nice bright red cherries in the bottom the roasted macadamia crumb then I'm going to have a couple of balls of ice cream
00:35:39and then a heap of the granita over the top I really want to make sure I can invoke that nostalgia of a spider
00:35:47Hopefully this works!
00:35:48So I'm thinking to kind of go down the path of it looking like a drink maybe is to have a little twill straw on top
00:35:54Come on Bo, let's go!
00:35:56How's it going Papal?
00:35:58Yep, she good! Don't know what happened today
00:36:00Yeah I did two types of baklava
00:36:03I was trying to bake it in the end in the fried one so much better so much crispier so that's the way I'm going to present it
00:36:10but I only did one for the judges it's pretty chunky to be honest so yeah I'm hoping that it's enough
00:36:16We want a blast from your path in 10
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00:37:59So when you get to the end of your cereal, you can just slurp down the milk
00:38:09And then a little dunk of your spoon in caramel jar and just resonates with all those things of being a kid
00:38:18Okay, I get the story now
00:38:23We're now what you were trying to communicate looks great
00:38:26Thanks, Sarah, we are so excited by the memory and we can't wait to taste it. Thank you enjoy
00:38:38I'm shoddy licking the spoon
00:38:48Thank you
00:38:56Mmm totally feel like a little kiddo. Mm-hmm
00:39:06Mmm, I couldn't have felt more childlike it brought back so many memories
00:39:15Like banana such a childhood like fruit
00:39:19It would be the thing that would like never leave my lunchbox. Oh, so brown
00:39:26And 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
00:39:38Think she's done such a good job
00:39:41For me, it's it's how the cookie crumbles
00:39:48So these are those nuggets when you buy into them. They're really loose
00:39:53Like a cereal should behave in your mouth
00:39:55so much nostalgia there I
00:39:59Love this cook hmm. What is interesting is I would have expect so much condensed sugar
00:40:04Into this dish and it's not it's like it's onctuous. It's footless. Yeah
00:40:18Good luck snazzy. Good luck snazzy. Good luck
00:40:22Precious cargo
00:40:24I'm looking at my dessert and I'm so proud. I pushed it really hard. I made a big risk making a honey cake in 75 minutes
00:40:31Hello, hi, I'm just hoping the layers are soft and luscious enough to keep me safe today
00:40:40What is this cute one, so this is my honey cake
00:40:44How come this dish on a day like today when it comes to sweets when I think of sweets in a childhood?
00:40:49This is the only one I would chase yeah and go to other people houses to eat it
00:40:53So my auntie Dushka, she's like the best at it and she's professional and she makes the best one
00:40:59Well snaz these layers look so low and we can't wait to dive in. Thank you. Enjoy. Thank you. Thank you
00:41:11Wow, I feel like I want to fly over there
00:41:14Oh my god
00:41:44This cake was such a brave move in 75 minutes
00:41:49I thought she was mad when I saw her start and to get eight layers. She's done a fantastic job
00:41:57There is so much work in 75 minutes
00:42:01Obviously the layers are perfect and it's fantastic mix of
00:42:06sourness to balance again with this lovely honey flavors and I love up to the details this little twill which is very well done by by the way cooked and all
00:42:17Kept together. She is fantastic. Yeah, it's a good honey cake
00:42:22I've had my fair share of them and I really really do love them. She's nailed the actual cake layer
00:42:28It's got those beautiful warming fragrant honey flavors in it
00:42:32It's got the right texture that little bit of chew without being soggy
00:42:36And then there's her genius at home move of crème fraîche instead of going hard on the buttercream crème fraîche on the inside
00:42:44That is a game-changer for me because you're just tick tacking between a little touch of sourness
00:42:51sweetness
00:42:52Then I reckon she's she's absolutely crushed it
00:42:54Decca's hello hi Declan today. I've done Declan's choc-top shoe bums
00:43:07It's given choc-top vibes definitely
00:43:11It does have nostalgic flavors I mean with the salty popcorn and the malt ice cream and that tempered chocolate on top
00:43:18It does give you all the flavors of the cinema
00:43:21Hello. Hello. Hey Audra. So today I've made pandan creams
00:43:26Yeah, this is exactly the type of street snack that I grew up with the Queer Dada and I love that Audra has translated it into a plated dessert
00:43:35It's given that pandan perfume with a really sort of proper authentic flavor
00:43:40Alana, I've made my riff on Nana's golden syrup dumplings
00:43:44I
00:43:50Freakin loved this version of golden syrup dumplings the use of tarragon has just changed the whole dimension of what this dish normally is
00:43:59She's not only hit the brief. She has upgraded the golden syrup dumplings to a place where I didn't even think it could go
00:44:06Good luck
00:44:12Taking my dish up to the judges
00:44:15Here is I can see I've ended up with like a spider at Sunday
00:44:23Wow, I don't know how that's gonna play together
00:44:26So I'm a little bit worried that I haven't hit that nostalgic brief
00:44:42In the mood to cook grab your aprons and try these delicious MasterChef approved recipes on 10 play
00:44:56Oh, what did you make I made a spider splice?
00:45:04So when did you used to have spiders
00:45:07Like cafe I can remember my first one. I was like mind-blown by the relationship between cola and ice cream
00:45:16It just works. Yeah, yeah, what's driving you to stay here now that today will be at the halfway mark?
00:45:21Uh, it's the fun like for me the cooking part trying to push myself is that challenge is fun
00:45:29Serving you guys food that you like is fun. It's all of those things are keeping me here
00:45:34Thanks so much, but we're gonna taste it. No, it's thank you. Thanks, Joey. Thanks, buddy
00:45:44Thank you
00:45:51I'm a little bit confused with the dish
00:46:08When you get that wonderful ice cream vanilla ice cream and you start mixing it with everything else
00:46:14I wonder if it's a good match
00:46:17To be honest that the the joy of the spider does come out of those bubbles and
00:46:24It didn't have to like be some chemical reaction for me, but even a sherbet or something fizzy
00:46:31That sensation that's what I love about spiders and I just didn't get
00:46:37Really anywhere close to that in bows dessert
00:46:40The absolute clangor for me though are those roasted macadamias
00:46:46It just interrupted that daydream of being pulled back into childhood. Yeah, what that memory is about
00:46:52It definitely is not about anything nutty. It's all about
00:46:57I see against cream and he had that had he made that edit. I think it would have been a great dish
00:47:04For me this plate of flavor combinations at least bow vulnerable a little bit
00:47:08I think my version of a lamington would make 11 year old myself really proud
00:47:23Oh wow
00:47:24Oh wow
00:47:24Oh wow
00:47:25Yeah
00:47:27Hi javinda
00:47:28Huh tell us what you made i've made a tropical lamington
00:47:35When i moved from india to australia like it was the first
00:47:39um kind of like a sweet cake kind of thing that i really got into
00:47:44And it became a really like almost like a ritual
00:47:47We'd had to walk if we had to get groceries during the day because my dad worked crazy hours
00:47:51Um and on the way back we'd be like eating leamingtons
00:47:54Yeah
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
00:48:12So like we used to walk to our swimming classes we used to walk to coles we did everything like
00:48:20When i'm talking to you about having leamingtons on our way back from coles i'm like literally visualizing myself walking there with my brother
00:48:26It's really like vivid the memory yeah because we still live in the same area
00:48:30Wow yeah yeah yeah it's just crazy
00:48:34Thanks if you know we're gonna taste thank you guys thanks guys
00:48:37Thank you
00:48:41I need to know what it looks like inside me too
00:48:49Oh using mango beers
00:49:07You know what i loved about it so much but now i'm kind of regretting
00:49:22Is the fact that like i ate it and i wasn't even kind of comprehending what was happening
00:49:27In terms of like trying to break it down and critique it
00:49:31I was just enjoying it the joy shovel yeah it was literally like i was a kid
00:49:37And i found something for the first time that i really loved and it just disappeared
00:49:42That sponge is phenomenal
00:49:46I had so many doubts about the white chocolate every time someone talks about balding chocolate through a sponge
00:49:51It makes me so nervous because it feels counterintuitive
00:49:55But she's managed to just
00:49:57Make it super light springy to 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 i find myself trying to
00:50:09Go in and kind of scoop the middle out of it which is exactly what i did with lamingtons growing up
00:50:14But the whole thing together is just divine it is an amazing assemblage of goodies
00:50:19And it's amazing how um food gets you away from sadness
00:50:30It's definitely delivered the story and also a beautiful result
00:50:36G'day andre
00:50:37Wow look at that today i've made have smash eaten mess italian style
00:50:52What i like the most is in fact there's everything
00:50:55What was excellent is how subtle the basil and the balsamic was introduced to such a traditional dish
00:51:07That basil ice cream needs to be in a tub stat
00:51:11Hello mate
00:51:12I've made cookies and cornflakes
00:51:15You got wooden spoons because that was what you fought for when nan was baking
00:51:21Jamie's absolutely been able to elevate different memories from his childhood and from his grandmother into something that's actually quite sophisticated
00:51:29But it's still got a lot of fun to it
00:51:34Hello ben hi ben
00:51:36I have made a baked apple with vanilla ice cream
00:51:39Wow look at her
00:51:48Um i think he just got caught up in that memory so much
00:51:52Like you know he could have done a million other things to make
00:51:55A baked apple be on this plate
00:51:59But when that thing comes to the table it's a bit of an eye source
00:52:03Yeah
00:52:08Thank you
00:52:11Today the wheels fell off big time
00:52:14I am super worried
00:52:16I'll be devastated if i'm sent home on something that i love so dearly something that's part of my family
00:52:22Theo hello
00:52:25Hi theo
00:52:27I just hope that there's enough flavours in that one baklava to save me
00:52:42Okay mate what's the dish this is my baklava with thyme and honey ice cream
00:52:49This is like going back to memories of my yaya my mum everyone making baklava and the way i used to eat it
00:52:59Was with a bowl of ice cream and i would break it all on top and i would eat it all together with the syrup as well
00:53:05So i want you to be transformed back to that a lot of good cooking today
00:53:09Yeah
00:53:10Like your cook didn't go to plan the troubles with your ice cream and we've only got one
00:53:15What happens if they're like the minor flaws that could send you home?
00:53:19Yeah
00:53:19I don't know what happened i pressed the wrong button or something like 15 minutes ago and i was freaking out
00:53:24I was like oh no this is elimination like i want you know and this is like so emotional for me this cook
00:53:30Like i don't want this to be the one where
00:53:34I leave the competition on so luckily i didn't give up and
00:53:38The ice cream i think is saved and this is super crispy and that's the way i liked it
00:53:44Yeah
00:53:44We can't wait to taste thank you thanks to you thank you
00:53:52Ah that's the crunch i was waiting for it's definitely crunchy
00:54:06The texture is remarkable what is inside the cigar which is that element of nuts which are roasted and also
00:54:27There's a bit of seasoning to the nuts is perfect and it's just enough
00:54:31And what is amazing is that ice cream
00:54:36When you think
00:54:37As a balance as an addition to what he has i think the conception of that dish is immaculate
00:54:48Theo has succeeded in what he set out to do you know when i started to eat this i was like
00:54:54I could definitely be sitting in front of the tv aimlessly smashing this you know the pastry's lovely it's beautiful golden brown
00:55:03I actually liked how it was all a bit gnarly and like splayed out on the plate
00:55:08But when that's what you want to achieve on a day like today when the cooking is so high
00:55:13You leave yourself exposed to being out cooked and that's what i'm worried about with theo today
00:55:20It is not what i expected from a regular bakova i do love those phyllo layers um so it's it's sort
00:55:25of more like a cannoli sort of a shell
00:55:28i think i did miss that syrup soak through the layers and i know that that's the very reason why
00:55:34He used this method because he doesn't enjoy that i still i still did enjoy it i have to say i did enjoy it
00:55:42On the level that he envisaged which is sitting on the couch
00:55:46But what worries me is that today there are people that have taken an idea like that but
00:55:52Taken it to a level where it can be served in a restaurant so that's what he's competing against and for that reason
00:55:58I'm not sure if theo's done enough
00:56:10There's no better way to wrap up sweet week than with the sweetest challenge
00:56:16I'm still not over the cuteness of those mini judges
00:56:20They were cute
00:56:22All your childhood treats had us grinning from ear to ear
00:56:25The three of you delighted both our hearts and our taste buds
00:56:33Sarah you gave us a bowl of pure joy so so nostalgic and straight up yum
00:56:39Congratulations
00:56:40Thank you
00:56:41Dipinda
00:56:43That was the ultimate sponge the perfect lamington
00:56:48Thank you
00:56:49Schneez
00:56:49An eight layer cake that good in 75 minutes
00:56:56You are unstoppable
00:56:59Well done all of you you're safe
00:57:07Right deep breath everyone
00:57:10I'll call your name step forward you're in danger of going home
00:57:19Bo
00:57:25And Theo
00:57:26Both of your dishes they're enjoyable to eat
00:57:37But one just really missed the mark on recreating that childhood joy that we were after
00:57:44So sorry to say
00:57:53Bo
00:57:54My
00:57:56Young
00:57:56Thanks, man
00:57:57Sorry
00:57:58Bo
00:57:58Bo
00:58:05Bo
00:58:06You 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
00:58:18To be like yeah like i'm actually shocked i made it this far so
00:58:24It's it's been really good the best bits just hanging out with these guys
00:58:29Yep
00:58:30Declan gonna miss your mate
00:58:33Yeah gonna miss my mate Bo for sure i think um we really clicked from day one and um
00:58:39He's been an awesome mate to hang out but i know he'll be going home and working on cookbook volume two
00:58:44Yeah
00:58:46As long as i get a feature in the next one
00:58:57Well for now Bo it's time to say goodbye
00:59:01Well done mate thanks for asking
00:59:04I'm absolutely proud of myself it was wild competing on masterchef again i didn't think that would ever happen
00:59:14See you later
00:59:14Oh you're amazing
00:59:15To have this opportunity it was really special to learn again and to grow and to just get
00:59:22passionate about food again
00:59:24Give it up for Bo everybody
00:59:31Still to come this season
00:59:34Welcome to Doha
00:59:36It's a blockbuster
00:59:38Of a culinary adventure we want to be as in awe of your dishes as we are this city
00:59:46Plus
00:59:46Maggie's here
00:59:48Hugh Holland
00:59:50Willough Curry
00:59:52Morning Barrow
00:59:53Julie Goodwin
00:59:55And Natta Poi
00:59:56The action at home
00:59:58He's back
01:00:00Let's go
01:00:02Is inspirational
01:00:04It's an awesome idea
01:00:06It's something magical
01:00:07This is a dream come true
01:00:09As they celebrate
01:00:12The pure joy
01:00:15Look at that
01:00:18That comes from incredible food
01:00:24That is delicious
01:00:25It's an absolute ripper
01:00:27Your dish is epic
01:00:29I am flat but gusted
01:00:31Dishes like this they don't just win immunity
01:00:34They win the competition
01:00:35But
01:00:38Keep going feel
01:00:39It will also challenge them
01:00:42Come on mate don't give up
01:00:43To the limit
01:00:45One small dish can send you home
01:00:47Oh my god
01:00:48What's happened
01:00:50It's okay it's okay shake it off
01:00:52You're incredible
01:00:53Doesn't matter
01:00:53Doesn't matter
01:00:54You've got this
01:00:55You've got this
01:00:56Thank you
01:00:56You've got this
01:00:57And with every cook
01:01:00They get one step closer
01:01:03To the trophy
01:01:05They're all
01:01:07Back to win
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