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00:00The sweet week continues.
00:17Who's your guest, Ozzy? What chef are we going to get in?
00:19It's going to be Darren Purchase, it's going to be Zumbo.
00:22I'm still hopeful it's Ian Hewitson.
00:25Somehow I've ended up in an immunity pressure test.
00:29It would feel so good to get immunity today just to beat these three.
00:33A good cake. I'd love to make a cake.
00:35A little wedding cake? Yeah.
00:37If I can beat those three, I can be here at the end.
00:48Oh my God.
00:56Is this a Jamface Market stall? Surprise!
00:59If you didn't guess it already, this pressure test is set by me.
01:08That's the plan!
01:13Oh shit.
01:17You guys, I have been dreaming of this day forever.
01:20I'm so excited my heart is beating out of my chest.
01:23This feels comparable to one of my wedding days.
01:30I've never set a pressure test before and sweet week is just the most perfect time.
01:35Laura, excited that it's a Poe pressure test?
01:39Very much so. I love Jamface. I've had a few mealy fillies and pies in my time.
01:44So yeah, this is going to be so good.
01:46Andre, mate, your face says it all. What are you thinking right now?
01:50I've eaten a lot of Poe's pastries. I paid for them, full price.
01:55But in terms of cooking those pastries today, how does that make you feel?
02:01Could be a slight problem.
02:02Last time, pressure test was something that I found excruciatingly difficult.
02:09I don't find pleasure in baking.
02:12So that's my expectation going into this challenge.
02:15Alright, are you guys ready to see what you're making?
02:18Yeah. Yeah, let's do it.
02:20Because it's about to come through those doors.
02:22Those doors!
02:48What have you done?
02:49that's right you'll be recreating three of my desserts these are among my absolute favorites
03:09that I make a jam face do you want to see what I brought in yeah absolutely the first is my
03:16Milly Philly who's Milly Philly and that good a gem face that I happily will line up on a Saturday
03:26morning before the stall is even opened just so I can get myself a Milly Philly next up my rhubarb lily tart
03:46and last but not least my Christina cake
03:52you were asking for a cake I did ask for a cake I did far out Poe are you insane
04:06I think it's every Saturday like times 30 million this is what makes Poe such a force like this stuff
04:18is incredible and may look simple on the outside but there is a devil in the detail are you ready
04:25for a taste yeah yes please okay the first thing I want you to taste is the Christina cake so the
04:31Christina cake is this cake that I made for my mum I forgot that it was her birthday and I had two
04:38hours to smash out a cake so it's achievable it's a really feminine fragrant cake full of the perfume of
04:47strawberries and lychee the pressure point is the height and in total the cake needs to be about 11
04:56centimeters in height if it's not reached that it means that you've probably knocked too much air out
05:03of it the texture of this sponge is super soft and dissolves in your mouth I have never done a
05:10successful cake before so a little bit worried okay next I'd like you to taste the rhubarb lily tart
05:18me and the rhubarb lily tart go back a long way so that pastry shell is actually from my finale a pressure
05:24test that I did that I fell dismally at and the rhubarb is something that I attempted in season one
05:32as well but fell dismally so that's something that I worked on later on and redeveloped that's why I
05:38always tell you guys even if something's failed like always keep it in your pocket so delicious like
05:45it looks like it's gonna be crunchy and then it just melts into your mouth like stewed rhubarb it's pretty
05:50incredible yeah and last but not least let's taste the millefilly so with the millefilly the first time
05:57I went to Paris and I tried a millefoy for the first time was such a life-changing moment because I
06:04understood what really good fundamentals of pastry is about and that is caramelize your pastry so the
06:15millefilly looks really simple but you want to cook that right to the edge so you do get that hint of
06:21bitterness and you want that color even through every single layer there is also a fine line between
06:28caramelized to the edge and burnt so three jaw-dropping desserts you will have just three hours and 45 minutes
06:42the recipes equipment and ingredients you need are at your benches whoever recreates all three of
06:50pose dishes the best in look and taste will win immunity from Sunday's elimination are you ready yes
07:00let's do it your time stop three different dishes I did not expect that I thought one you know would be
07:22enough um yeah it's gonna be tough is that a tiny tiny egg Kellum yeah these eggs are freaking yeah
07:28these are so little are your eggs usually tiny Poe it is the most bizarre feeling like I've been a fan
07:36of Poe since season one like who hasn't right I've competed against Poe back in season 12 and back to
07:41win I cooked alongside her I've watched her make these beautiful pastries but here we are season 17 and
07:47she's finally setting her own press test it's a bit of a cool moment I really admire Poe I have so much
07:53respect for her and what she's done to be able to recreate her dishes is an absolute privilege the
07:58first element I need to crack onto is my chiffon cake a chiffon cake is probably the lightest fluffiest
08:05cake you could ever have in this world it's just like air it's delicious air I need to start whisking
08:12my eggs my sugar my coconut milk some salt and the lychee liqueur to get a really nice little battered
08:18going once you've added your meringue into the batter base of the cake the texture should be like
08:26mousse it should be airy like a beautiful soft pillowy cloud and mine is looking exactly as it should
08:34it's not just perfecting one dish it's perfecting three in classic Poe style there's just you know too much
08:40to do and never enough time
08:43say a little breath for you
08:53today knowing that Poe set the challenge is quite comforting for me it's a celebration and her passion her
08:59success the reason why she's a judge in MasterChef Australia and the reason for all of her success
09:04yeah yeah I feel more comfortable with these dishes not some crazy wacky dessert
09:11but sweets aren't my forte my mentality today is to finish the challenge without dropping on the floor in a mess and try to put up something nice
09:22this is beautiful sophisticated delicious light technical desserts but again it's a long haul so it's gonna consistently keep going
09:29so I make my batter for the chiffon cake it's nice and light and airy and now I flour my tin and just give it a bit of oil so it pops up perfectly at the end of the bait
09:44oh Andre are you reading a recipe no I'm actually making sure it doesn't stick okay it's a triple making sure you do you do you Andre thank you I read about it you don't put oil on this tins I think he's
10:01just followed his stick but you don't do that
10:08Poe you are peak adorable right now because you've got so much empathy for these guys
10:14what's going on in that amazing brand of yours
10:16just like major overwhelm
10:18I don't know I'm having this like little out of body experience
10:22like when you described where these dishes came from
10:24yeah history
10:25history
10:26when you're a contestant season one
10:29yeah
10:30that was a long time ago man
10:31I know
10:32so these recipes have been tried and tested developed
10:35and now to see them end up back in the MasterChef kitchen
10:38that must be so special
10:39it's all that
10:40it's so so special
10:41I do feel so honoured that
10:43that they're doing this
10:47also I don't want to underestimate how hard this is
10:51I think they're going to find it harder than they think
10:54because as much as we've tried to give them a lot of help through the recipe
10:58there is so much deafness of touch
11:00yep
11:01every element has to be absolute perfection
11:04yeah
11:05what are you going to have? Butterfall Aussie?
11:07what am I missing?
11:08there's 107 steps
11:10ugh
11:12but at the end of the day the reward is sweet
11:16because someone is going to gain immunity off the back of this cook
11:19yeah
11:20absolutely
11:21see what I did there with the sweet
11:22I do, I do
11:26Bowie
11:27just keep motoring mate
11:28I will mate
11:29don't get distracted by my good looks up here mate
11:33it's very hard
11:35I know
11:36very hard thing to do
11:37I don't eat desserts
11:38but it's kind of weird that my top dishes have been desserts
11:42yesterday the tiramisu was my best dish this season
11:45and I think I'm doing well with desserts because
11:48I feel like I have something to prove there
11:50and I put a lot of energy into it
11:52so hopefully I can really harness that energy
11:55my chiffon cake
11:58it's in the oven
11:59so I'm doing my rough puff dough for the milly filly
12:03Bowie
12:04on the rough puff
12:05on the rough puff
12:06how's it going?
12:07hopefully it's not too rough
12:08well it's the first for me really
12:10yeah
12:11so I'm just trying to read as I do it
12:13yeah
12:14if you just follow the instructions as to what to look for visually
12:17it should still look slightly marbled
12:19yeah
12:20there you go
12:21there it is
12:22how's the cake sit?
12:23mate the cake's in
12:24yeah?
12:25was that pretty easy?
12:26yeah yeah but I it's um I haven't done that before
12:30oh
12:31is it good?
12:32nice ride
12:33that's the best pop so far I reckon
12:35best chiffon pop so far
12:37Dessert Queen
12:39I just want to say sorry but you've got three hours to go
12:52yeah
12:54three hours to go
13:04Andre
13:05hello
13:06how you going?
13:07good thank you
13:08I'm enjoying this so far
13:09lovely
13:10yeah you look more comfortable
13:11you've got a very different energy about you which I love
13:12yeah
13:13yeah
13:14how are you going with your cake?
13:15cake is in
13:16yeah
13:17should we have a look?
13:18quite nice
13:19done it to everyone else
13:20did you?
13:2121 minutes 170
13:26I can see that you have floured and buttered the sides did you?
13:31yeah
13:32it wasn't in the recipe
13:33yeah exactly
13:36what's wrong with that?
13:37because it's a chiffon cake
13:38I can see that you have floured and buttered the sides did you?
13:55yeah yeah it wasn't in the recipe
13:57yeah exactly
13:58what's wrong with that?
14:00what's wrong with that?
14:01because it's a chiffon cake
14:04so what you want right?
14:06yeah
14:07it's always aluminium and it's got those little legs on it
14:09yeah
14:10and you never butter and flour it
14:12because you want it to stick maximally to the sides because it's such a light cake
14:15oh okay
14:16and it's a crust that keeps it together
14:18yeah
14:19so I reckon you're going to be about two centimetres short
14:21two centimetres short on that guy
14:22yeah
14:23because I put the flour in there you reckon
14:24yeah
14:25it's holding it back
14:26yeah
14:27interesting
14:28yeah
14:29the recipe is like
14:30just follow the recipe
14:31stick to the recipe
14:32yeah
14:33yeah
14:34crazy yeah
14:35what a normal idea
14:36today we're doing three of Poe's pastries
14:39Poe says flouring my tin could affect the rise and the crust of my chiffon
14:44that's the first thing I've done wrong today
14:47didn't read the recipe
14:48the recipe didn't tell me to do that
14:50if I want to win immunity
14:53I'm just going to concentrate on reading the recipe and doing what I'm told by it
14:57alright guys
14:59keep pushing please
15:01two and I'll fail to go
15:03woo
15:04thank you
15:05go guys
15:08are you enjoying the cook, Callum?
15:10I am actually
15:11yeah
15:12there's this like
15:13I have this weird desire to not like let you down you know
15:16aww
15:17that's so nice
15:18it's a slightly strange feeling having a pressure test set by Poe
15:22I'm often a customer at Jamface
15:23it's a little bit more relaxing I must say
15:25you know having a lovely coffee and a
15:27and a pastry with my wife and kids on a Saturday morning than what's happening right now
15:31but
15:32still kind of cool challenge
15:34the chiffon cakes cookie the rough puff is in the fridge resting
15:37it's time to get into this rhubarb for the rhubarb lily tart
15:40there is so much care and time and knife work to get that lily kind of flower appearance
15:46that it's going to take a while
15:49how's your rhubarb cut and going Loz?
15:51slow and steady Cal
15:52slow and steady
15:54how's yours going?
15:55probably finding it less fun right now than I imagine Poe finds it
15:59with making this rhubarb lily it's not just a matter of cutting the rhubarb into equal size lengths
16:03and popping it in the rhubarb and away you go
16:05every bit of rhubarb gets used so you kind of cut it into the curved bits and the flat bits
16:10some of the flat bits stay flat some get cut into like the little stamens for the inside of the flower
16:14they've all got to be like individually put into vanilla sugar and then individually put into a ramekin in like a flower kind of pattern
16:21oh I would suck at this
16:24I don't think so
16:25what?
16:26I don't think so
16:27it is like the most hectic rhubarb preparation I've ever seen
16:31how much you got this one on the menu for Lozzy?
16:33how much?
16:34yeah good food costs on it
16:35labour costs through the roof
16:38this cook is so hectic
16:41I'm through more than half my time and I've got less than half my elements done
16:45I still need to do rhubarb lilies
16:47all the elements for the chiffon cake and the orange pastry cream for the Milly Filly
16:51how's it looking Cal?
16:53oh it looks like it's going to hit the top of that tin
16:55we're pretty close
16:56give it a cheeky couple of minutes
17:04beachy Cal
17:10I'm up against Team Adelaide so we've got three people who have
17:14seven restaurants between them
17:17little old me from Country Vic, firefighter
17:21life for me since I left the MasterChef kitchen has been different to a lot of the others here
17:28I went into firefighting, I didn't go into food
17:33what I love about food is the way it connects people
17:36shared pleasure
17:37just growing food and then sharing that with your friends is what it's all about
17:41I'm definitely the underdog
17:44so to come back up against people who do cooking as a career is kind of daunting
17:50but I want to show people that the Country firefighter can make MasterChef worthy food
17:56looking great Bo
17:57thank you
17:58you did so good
18:00how are you?
18:01Chef I'm well, how are you?
18:02so tell me what are you up to now?
18:04I'm up to my puff pastry
18:06now I need to roll these to four millimetres
18:09and then cut them into their rectangles
18:11got the white side here?
18:12yes, and then bake it
18:14my rough puff for the Milly Filly has come out of the fridge
18:16I need to roll it again to get it nice and thin
18:18and then cut this into perfect shapes before baking
18:23I'm so confused
18:24I have grown up in a building family
18:28my father is a builder carpenter
18:30my brother is a builder carpenter
18:32so I am surrounded by men in my life
18:35who measure things twice and cut once
18:3825 centimetres by 45 centimetres
18:41my brain's just not working
18:43I can't use a measuring thing
18:45no that's inches lady
18:49so 25
18:51oh shit
18:52by 45
18:53oh because you bake them whole
18:55and then you cut them
18:56maybe I do
18:57what a dung dung
18:58okay
19:00how can a builder's daughter not use a ruler?
19:05we've measured
19:06we have one perfect rectangle
19:08which we're going to cut post baking
19:10there is enough rough puff to go around
19:13I'm just glad that it's not the block
19:22there you go have some dough
19:23oh
19:25good catch
19:27oh my god
19:29my rough puff is in the oven
19:31the next step is like a stable potato or something
19:34a potato
19:35I don't know
19:36it's a tart shell
19:37for the rhubarb lily tart
19:39so I need to pulse this dough until it's sandy
19:42and then you put the egg in
19:46you pulse it again
19:47it would come into like a rough ball
19:52you need to work fast
19:53and you need to not overwork the dough
19:56the hard thing with cooking these tart shells is getting the right thickness
20:00if it's too thin it will be really hard to fill without it breaking
20:03if it's too thick it just won't have the right texture
20:05I'm watching these guys and Callum and Bo are neck to neck at this stage
20:14Bo, he is cool carbon collected
20:18but I'm a little bit worried
20:21from what I can see Callum's tart shells are a little bit thick
20:24and I feel like he's rushing this whole process
20:27to be honest I've sort of lost all track of time
20:30so I don't really know how I'm going for time
20:32but I'm just pushing on as methodically and as quickly as I can
20:39I seem to be keeping pace I think
20:41like Andre's way behind
20:43there's no book
20:45do I do this?
20:49Monsieur Andre
20:51you look like you're a little bit behind
20:53am I? ok
20:54so I think you need to speed up a little bit
20:56I feel like I've been cutting rhubarb for a good 10 minutes
20:59now look up at the clock and it's been 40 minutes
21:03cutting rhubarb like an apprentice
21:07fire me
21:09I was just trying to read the instructions too much to be honest with you
21:13I don't have intuition on this I have to stick to the recipe
21:15I started deviating a little bit
21:17back to the recipe word by word
21:19I now need to hustle
21:21get the time back and get onto the rougher
21:24let's go
21:25don't be silly with your Milly Filly
21:30you've got one and a half hours to go
21:35come on guys you've got to start powering on
21:39come on guys you've got to start powering on
21:44whole egg
21:46so I've got the pastries in the oven
21:50rhubarb's chilling
21:52the chocolate pastry tart shells are in there
21:55baking at the moment as well
21:56I'm now working my orange pastry cream
21:58my tart shell timer from my table of timers goes off
22:02and it's time to get this tart shell out
22:04and they've puffed up a bit
22:07they look pretty thick
22:12yeah I feel like they weren't that thick when they went in
22:14I feel like they puffed maybe
22:16so what happens if they're too thick probably?
22:19if they're too thick they'll be gummy rather than crispy
22:22and it won't be pleasant eating
22:24nah
22:26did you only do two?
22:27I just did the two, yeah
22:28looking at this tart for the rhubarb lily tart
22:42which is one of the three dishes for today's pressure test
22:44and the recipe called for it to be three mil thick
22:46and it's definitely thicker than what Poe's would
22:49so I know that if my pastry was thicker than Poe's
22:52it's also going to take longer to cook
22:53so I get it back into the oven because
22:55even if it's too thick if I can still cook it perfectly
22:58then it still could be like 90% there
23:03she is looking very good
23:05oh thank you chef, thank you
23:07did you have a little squeeze?
23:09coming along?
23:10very nicely, light golden
23:12light golden
23:14light golden, not a Poe golden
23:16I've been checking my rough puff pastry
23:17it's almost there, I feel like it needs a little bit more
23:20stunning
23:21Poe loves caramelised pastry
23:23and I want to take this as far as possible
23:28pastry cream's done
23:29I think I've got the consistency right
23:32a taste that doesn't taste like undercooked flour
23:36I'm happy with that
23:38so I check my rough puff pastry
23:40I have never done a successful puff pastry
23:41I've never done a successful puff pastry before
23:46what do you reckon?
23:48what do you reckon?
23:49what do you reckon?
23:51I reckon that's nice
23:53maybe
23:55it's getting there, I think it needs another 3 minutes
23:58so I put it back in
24:00and set the timer
24:02today's challenge
24:03it's obviously 3 dishes not 1
24:04and you've got so many elements that have a time factor associated with them
24:15so I've got timers everywhere
24:2015 seconds
24:22this looks like some kind of weird mad hatter's tea party thing with clocks like all over the wall
24:27is that you or me?
24:32that's me mate
24:34this is the land of timers
24:36so 5 minutes my timer goes off
24:40check the pastry again
24:42a little look
24:44oh lovely
24:46I'm really happy with my rough puff
24:48so I'm going to leave it at that
24:51and let it cool down
24:54I've done my chocolate sable
24:56that is into the oven
24:58puff paper is in the oven
25:00I've got no idea if I'm making up time
25:02hopefully yeah
25:03I'm numb
25:04there's so many pages to go
25:05I just need to keep going
25:10I'm feeling really good about the colour of my rough puff
25:13it is quite dark
25:14I take it out of the oven
25:15and now I've got enough to work with to get my six perfect little rectangles to create two milly fillies
25:22I know it's meant to be dark and caramelised
25:25you're happy with that?
25:27yep
25:29now I'm starting to second guess whether my pastry has been taken too far
25:35you do you boo
25:37keep going girl
25:39everyone's as dark as mine
25:40at this point in the competition
25:41it's almost top 12
25:43every single day
25:44it is getting harder and harder
25:46so to avoid those eliminations
25:48immunity is an absolute win
25:50it's pretty dark
25:52oh Callum's is way dark
25:53way darker?
25:55did you say way darker?
25:56no I just said way dark
25:58and then like I feel fine now
26:03I've popped the tart shells back in for a second time
26:05I think it's looking better than what it was
26:07I've taken my tart shells out fingers crossed by the time they cool down
26:10they're not like gummy texture pie was worried about
26:12and they get nice and crisp
26:17well I just come back
26:18yeah
26:19I got my first jam fest
26:22which I love by the way
26:24so
26:26in a race
26:27so far
26:28believe it or not
26:30boom
26:31is the one who's doing the best
26:32get out
26:34what a speech
26:35I swear
26:36and everything he does so far is impeccable
26:39and he's on time
26:40so that's the surprise
26:41thank you
26:42that's good
26:43and then you have Andre
26:44he's really focusing
26:45yeah great
26:46like he's concentrating
26:47he's leaning into it
26:48chalk and cheese to the last question
26:49yeah
26:50even though he's not keeping up
26:51I can tell he's into it
26:53yes
26:54I wonder if he's trying to do it to please you
26:56Poe they all want to do well because they
26:59want immunity
27:00yeah but they want to make you so proud
27:02they respect you so much
27:03they're so connected to you
27:04it's really lovely
27:05big time
27:06yeah
27:11Poe Poe
27:12you're getting a bit
27:13getting a bit moshi
27:14I'm getting a bit moshi
27:15you've got the glazy eyes
27:16yeah
27:17yeah
27:18it's really beautiful
27:19yeah
27:20so much it's a very overwhelming day
27:21for me
27:22just to see
27:23four people that I respect so much
27:25like cooking my recipes and treating them with such love
27:29is
27:30it is such an honour
27:34lots of work
27:39come on Dre
27:47okay guys
27:48I want cakes
27:49in
27:50it smells good
27:51it does
27:52prime stretch
27:53prime stretch
27:54get it on the plate
27:55500 cream
27:56I am motoring through this
27:57I'm making the pink chantilly cream for the outside of the cake and that can start to assemble
28:01I just need 30 minutes at least for the cake plus the tart is next 10 minutes which I don't have all that time so it's just all systems go to assemble my tart I type on a really good amount of that pastry cream I've got one rhubarb lily flower today so this needs to be good for the
28:18I don't think it's to be perfect I don't think it's to be perfect I don't think it's as perfect as pose though I need to kind of fold all the layers out it's a little lopsided maybe but it's looking pretty good and with that gold leaf on top she is shimmering moving on okay
28:25cake
28:27right around the inner and outer sides of the tin
28:29okay
28:30perfect
28:32okay
28:34okay
28:35let me see I've got that pastry cream
28:37I've got one rhubarb lily flower today so this needs to be perfect
28:39I don't think it's as perfect as pose though
28:42I need to kind of fold all the layers out
28:43it's a little lopsided maybe but it's looking pretty good and with that gold leaf on top she is shimmering
28:47Moving on cake
28:50Run a knife around the inner and outer sides of the tent. I need to cut the chiffon cake out of the actual mold
29:04Oh my god, I don't know how to do that
29:11Nice one ball. It's like textbook me. Cheers biggies
29:17Yeah, boy looking good
29:21Who is the new pastry chef?
29:23It's a new bakery coming your way. Hello, baby
29:34Now I need to assemble my milly-filly the pastry looks awesome to my eye
29:39It looks like it's perfectly brown. It's nice and flaky and delicate
29:43So I think I've hit the marquee. Hopefully it's time to move on to decorate the cake
29:50Holy mackerel
29:52Chloe you look at the clock. You've got 17 minutes
29:56You need to go into first responder mode
30:00So you have to cut your cake fill the layers and then
30:03Cover it with cream and then decorate it with the strawberries and the flowers. Okay. Yeah. Yeah in 15 minutes. Yeah
30:09You ever done that before I
30:12Have actually
30:15That's just nice to know it's a it's possible
30:19Running with a knife always good. I know I need to switch gears here and get cracking on this Christina cake because I've got to decorate this cake
30:26I've got to make my lily tart. I've got to decorate my milly fillies. I just need to get it done whatever means necessary
30:31Callum, how are you going getting a job done?
30:38Yeah, we worried because I haven't done my
30:41Rhubarb tart yet. Oh you haven't
30:44And you still have to get all your strawberries and your flowers and your cake. Yes, that's great
30:49How am I traveling not good?
30:51Well
31:01You don't want to end up with jam on your face five minutes to go
31:15Now it's time to make my lily tart before I run out Tom
31:19I'm really chuffed with how that rhubarb was cooked itself. I think it tastes beautiful
31:23It's like that kind of al dente type texture that Poe was going for the start of the cook
31:27So hopefully it's enough to get over my slightly thick pastry
31:31And I'm doing my milly filly now
31:33I'm getting that orange pastry custard onto the milly filly getting the chantilly on top
31:40This is much more of a rush job that I would have liked
31:45This is close to the finish line. I'm feeling good that I got there relatively composed
31:51My brain read the instructions. I'm getting there
31:55Tart is
31:56Looks okay, but the rhubarb's a little bit overcooked a little bit of gold leaf to hide the mistake
32:01And the milly filly pastry looks okay
32:07My orange pastry cream simple elegant delicious
32:12Onto the finishing my chiffon cake
32:16Oh my god, my hands are so slippery
32:18The final touches of this cake is to strawberries and the beautiful colourful edible flowers
32:24I don't think my heart has raced so hard before in my life
32:27They are the first thing you see when you see this cake
32:31So these need to be arranged perfectly around the outside and on top to give it that perfect Poe cake
32:36To give it that perfect Poe cake
32:42It's starting to look like a proper cake
32:44Oh Bo, check that out man
32:46You're lucky
32:47This is wild I've never made a cake that has icing so for me this is a massive win already
32:53It looks amazing Bo
32:54I think I'm in for a chance today
32:56You're running out of time
32:58You have one minute to go
33:00Go
33:01Go
33:02Go
33:03Go
33:04Go
33:05Go
33:06Go
33:07Go
33:08At this point I'm going to have three dishes up
33:10Maybe they're not perfect
33:11There's some mistakes in it
33:12I can't hide them
33:13My cake is a little bit smaller than the others
33:16Didn't have the same height
33:18Just throwing a bunch of flowers on and making it look pretty
33:22I still need to decorate this cake
33:24Picking up these little slices of strawberries with shaking hands
33:28Are so slippery
33:30Like surprisingly tricky to do this at pace
33:34There's no way in hell I'm not going to finish these dishes
33:37They might not look as beautiful as Poe's but I'm going to get them done
33:40We need cakes on plates in ten
33:45Five
33:46Eight
33:47Seven
33:48Six
33:49Five
33:50Four
33:51Three
33:52Two
33:53One
33:54That is it
33:56Well done
33:57Great work guys
34:02It's like I just did it
34:06My dish is looking so close to Poe's right now
34:21I am just in like absolute disbelief but also so proud
34:25Hello Choo Choo Train
34:26Hello
34:27Like it's a proud South Aussie moment
34:31Wow look at that
34:32Hello
34:34Hello
34:35Hello
34:36But I still feel just as nervous as though this was a pressure test in a black apron
34:40Like I just want to make her super proud
34:43Wow look at that
34:45Wow it is
34:50Wow
34:53Wow Laura
34:54How was that for you?
34:55I loved it
34:56You loved it?
34:57I absolutely loved it
34:58I did
34:59I think this is going to be Florence's first birthday cake
35:00Oh
35:01Yeah
35:02Yeah
35:03I'm obsessed
35:04I'm so obsessed with it
35:05Lovely
35:06That's gorgeous
35:07Well we're very excited to taste these dishes Laura so thank you
35:09Thank you
35:10Enjoy
35:11Thanks Laura
35:12Wowzers
35:13That cake is really impressive
35:17That is elite
35:18Like the height is amazing and she got all the strawberry work done which I don't think anyone
35:24else did
35:25And then like not to be out done like the tart the Milly Filly look pretty bloody good as
35:30well
35:31Yeah they do
35:32They do
35:33Yeah they're very distinctive the colours are just superb
35:35Oh
35:40Oh
35:41Oh
35:42Oh
35:43Oh
35:44Oh
35:45Oh
35:46Oh
35:47Oh
35:48Oh
35:49Oh
35:50Thank you
35:51Look at that tart shell
35:52Wow
35:53Just like your little kid
35:55Just one way portion
35:56You'll get yours soon
35:59Oh
36:00Oh
36:01Interesting
36:02I am so thrilled with this result
36:32I think that everything tastes spot on
36:36Yeah
36:37Like identical to how I've made them
36:43That lychee chiffon cake is so light and fluffy and she's got that fantastic height
36:49that a chiffon cake should have
36:51The cream is full of the perfume of that lychee liqueur, the strawberries, the tart shell
36:59I reckon she's done it better than I did
37:02So thin
37:03It's so thin
37:05And so short
37:07Now that pastry is a little bit of a bum's ear
37:10It is very difficult to work with
37:12I think she is going to be up there for me
37:16For me this was a trilogy of excellence
37:20In fact I'm trying to work out what if there's anything it must be something which is not right
37:27And you know what I came up with nothing nothing at all
37:31The christina cake is a substance but so light
37:36The millie millie millie fillie millie fillie the millie fillie the millie fillie the millie fillie
37:42I am
37:44I didn't think of it
37:45It's an Aussie version
37:46Did you just get it?
37:47Just now
37:48He just learned it then
37:49Millie fillie bloody hell
37:51Can you advise me next time please?
37:53Lovely name by the way
37:54So millie fillie
37:55You know what is amazing?
37:57It's what the puffer tree should taste that way
38:00When it's cooked
38:01It is the right colour, the right texture, the right flavours
38:05And also on there you got that little crème madame with this orange flavour
38:10She is a star and she is a threat to the competition
38:14A pressure test
38:16The end goal is to look and taste as close to the guest chef
38:21In this case our very own
38:23Pulling out
38:24Look and taste
38:26I think Laura has absolutely punished this
38:30She's done your dessert so proud
38:33She's done her self proud
38:35And
38:36And South Australia proud
38:37Oh settle down
38:38You had to get it in there
38:40Get it out of here
38:49Callum
38:50Hello everyone
38:51Callum
38:52After 3 hours and 45 minutes of cooking
38:54I still hope I have some shot at immunity
38:56I think everything tasted really good
38:58Visually I would have loved a few more minutes to make it look perfect
39:00But I'm still proud of what I did
39:02Look at her
39:03Mmm
39:04I know how high post standards are
39:05And I just hope for her sake that I've done a reasonable job of representing the dishes
39:09Okay
39:10Yeah
39:11Okay thank you Callum
39:12And we're gonna test your dishes now
39:13Thank you so much
39:14Cheers
39:15Well done
39:16Cheers
39:17Thank you
39:18Well done
39:19Cheers
39:20Thank you
39:21Well done
39:22Cheers
39:23Cheers
39:24Well done
39:25Cheers
39:26Thank you
39:27Thank you
39:28Thank you
39:29Thank you
39:30Thank you
39:31Thank you
39:36Thank you
39:38I think Callum is human, after all.
40:08And I say that in the nicest possible way, because he is, he's just so good at bloody
40:13everything.
40:14Look, it's a good effort, but there are some flaws here.
40:19I think flavour-wise, the cake is great.
40:22He definitely didn't get the rise on it that we saw on yours, Poe.
40:26And it's kind of resulted in there being a few uneven layers.
40:29I don't even know if he just didn't cut it great, which is unlike Callum.
40:35Then the tart.
40:36The rhubarb, it's not amazing, you know, it is a little bit overcooked.
40:41The tart shell itself is very, very thick.
40:44It's very fudgy.
40:46And then the milly-filly.
40:50The rough puff itself, it's nearly like he's gone a little bit too rough.
40:53Like there's, there's amazing separation, but it's extremely brittle.
40:58I am so glad for Callum that this pressure test isn't an actual elimination, because I
41:03think he might have been in trouble.
41:08After I step back and look at mine compared to Poe's, I go, hmm, that's definitely Andre's
41:18desserts.
41:19And, uh, yeah, got a long way to go.
41:22But I set out to just learn a bunch of new baking skills.
41:29And just the pressure of the pressure tests, I'm starting to get a little bit more comfortable
41:34with.
41:35I didn't think I'd see the day when Andre would make a spread of desserts.
41:42Today's the day.
41:44Very different Andre in the kitchen today.
41:47Like what changed?
41:48Because I learned from last time.
41:50A few mistakes.
41:51Yeah.
41:52A few hiccups, but I'm improving.
41:53That's good.
41:54So even if you don't win immunity today, you still feel like you've won?
41:58Uh, yes.
41:59A hundred percent.
42:01Well done.
42:02It was a big step forward for you today.
42:04And now we're going to taste it.
42:05Cool.
42:06Cheers.
42:07Thanks Andre.
42:09Thanks mate.
42:11Okay.
42:12So this is the Christina cake.
42:14It resembles yours.
42:15I mean you can tell it's the Christina cake.
42:17It's a little worse for wear, but all the elements are essentially on there, but just in a
42:21slightly different form.
42:22So the strawberries have a...
42:23Full of form.
42:24Yeah.
42:25Full of form.
42:26John Kristoff.
42:27Hi.
42:28You know what?
42:29The layers are still lovely.
42:30Look.
42:31Oh.
42:32Oh.
42:33Oh.
42:34Oh.
42:35Oh.
42:36Oh.
42:37Oh.
42:38Oh.
42:39Oh.
42:40Oh.
42:41Oh.
42:42Oh.
42:43Oh.
42:44Oh.
42:45Oh.
42:46Oh.
42:47Oh.
42:48Oh.
42:49Oh.
42:50Oh.
42:51Oh.
42:52Oh.
42:53Oh.
42:54Oh.
42:55Oh.
42:56Oh.
42:57Oh.
42:58Oh.
42:59Oh.
43:00Oh.
43:01Oh.
43:02Oh.
43:03Oh.
43:04Oh.
43:05Oh.
43:06Oh.
43:07Oh.
43:08Oh.
43:09Oh.
43:10Oh.
43:11Oh.
43:12Oh.
43:13Oh.
43:14think everything else is kind of the same the thing where I wish that he had a little bit more
43:20time was just to finesse the actual filling and icing and decoration of the cake because it would
43:27have made so much of a difference yeah um but there's kind of like pockets with fruit other
43:32pockets without out of your three desserts that Andre made I think I enjoyed his Christina cake
43:39the most look the chiffon wasn't completely perfect but it's still got that light fluffy
43:45airy bounce to it I also really liked his lychee cream it had that beautiful sweet fruity perfume
43:52coming through the rhubarb lily tart out of the three probably where he missed the mark the most
43:57the rhubarb unfortunately was a bit on the smoosh side
44:01I'm really pleased for Andre that he persisted and he still got every element on the plate
44:09oh hello hello hi boy lunch lady I think I've measured up really well against these three
44:24professional cooks they have a lot of experience so for me to get those out and be happy with all
44:30the elements I'm really proud of myself wow firefighter to baker what can't you do well I can't make that
44:46look as good as pose well on the way though yeah I've definitely come across as the underdog
44:54but maybe I'm the dark horse
44:57hello we can't wait to taste your dishes thank you all right thank you
45:12I think Bowie's done so so well yeah same for his first time doing anything like this he's killed
45:23it he's killed it
45:24wow those layers I have a beautiful are they are gorgeous
45:47well he knows how to whip
45:57I think he's done a superb job oh yeah having so much concentration and to understand to read recipes
46:09and most importantly to have control of himself the Milly Philly not the layers are fantastic they really are
46:19how he's managed to know that is just incredible and this is what it's about Milly meal Philly
46:25first and they are they all separated they're all crispy testy and this cream he has not missed one
46:35little corner so boo I wish that Bo could taste this plate of food yeah I think he's just done such a
46:44magnificent job a lovely lychee chiffon beautiful lychee cream and even though he didn't quite get all the
46:54strawberries on he really took a lot of care the way he sliced them they're really precise and he
46:59actually got a really lovely amount of height as well and then on the rhubarb lily tart I love his
47:06cocoa almond tart shell oh it's lovely and thin and so crisp and I think he's one of the only ones
47:13that has definitely aced not taking it too much to the edge like I think it's just right really really
47:20delicious okay after this trio of goodies this is him putting a flag in the ground again I'm here guys
47:32and I can cook it's really impressive he's in this competition to cook and he could be in this challenge
47:39to win immunity honestly guys that was one of like the happiest days for well and I just felt so much
47:58love from everyone it was really really lovely it meant a lot to me while you all truly impressed us
48:12today two of you absolutely obliterated this challenge Laura there was literally a fraction of an inch
48:33between you two flavor wise your dishes were like for like lavish chiffons precise millifilies and delicate
48:41nutty tarts all worthy of sitting in the jam face cakewarium but the cook to take the cake made a trio
48:51that not only tasted delightful but looked the most like mine so congratulations Laura
49:09Laura how does that feel oh my gosh I am so so happy I was like please don't lose this shit again I just I
49:19love today so it just feels like the best reward I just felt so good in that cook and I actually meant
49:24to put a pot like that is going to be Flossie's first birthday cake oh my god that's so lovely thank you
49:29yeah Beau so close essentially one row of strawberries away from victory
49:35your dishes were really outstanding so keep up the good work thank you along with everyone else
49:42we'll have another opportunity to win immunity in an extra sweet challenge tomorrow
49:46tomorrow night it's their time to shine with a pearler of a taste test
50:06my track record this season for taste test is Masterchef 2 Jamie zero the last five standing get to cook for
50:15immunity oh this is so weird and someone's hoping for sweet redemption carol carol
50:26you
50:27you
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