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00:00I'm walking in and I straight away see little cubes. Wow, wow sick little diamonds
00:29looking sparkly looking beautiful and I'm like taste test oh boy here we go
00:36morning all how gorgeous are these beautiful bite-sized gems look they're
00:46all made out of jelly today it's up to you to guess what's what in a taste test
00:59Jamie's like my track record this season for taste tests is MasterChef 2 Jamie 0 the plum plum
01:15incorrect fish sauce Jamie I'm sorry that's no fish sauce in this dish today I'm looking for a bit of
01:26redemption so let's see how this goes each gem is entirely unique there are almost 60 flavors on
01:34this table so prime your palates guess correctly and you'll stay in the game guess incorrectly
01:44and you're out the last five standing are going to be cooking in round two for immunity today is like
01:53high stakes because it's the last chance to win immunity in sweet week but if you get one thing
01:57wrong you're out all righty let's get you into order look oh oh I'm out the end oh it's the last to know
02:10damn it gets harder as you progress into those flavors right we have our tasting order one by one
02:22you're gonna step on up taste the jelly gem and guess the flavor there's no texture to help you out
02:29you really have to concentrate here but first up let's do it Theo we don't have texture to rely on you
02:40gotta rely on your instincts and memory of what you've tasted before so I'm gonna close my eyes I feel
02:47like when I close my eyes and just put myself in the moment of whatever I'm tasting maybe you should
03:03have savored it a little bit just racking my brain as to what this could be this is really important
03:13right now you want that and then it just hits me it's a vivid memory from my childhood growing up
03:22we'd always have this and feta cheese watermelon is correct yes I knew it I knew it I could taste that
03:35watermelon it's now it's your turn let's do it I'm really really excited by this one my tasting skills
03:47are amazing this one here yeah this is you okay oh my god it smells like pineapple
03:58this is so weird it's hard so take your time first the smell like pineapple then I thought it looks
04:10like orange but it tastes like pain gone everywhere now I have three ideas but I need to rely my taste buds
04:22here definitely tastes like beer locking in pear yeah snaz pear is incorrect
04:33oh my god mango
04:38unfortunately you won't be cooking in round two you can step over under the gantry you're done
04:48oh that is bad luck snazzy no one's laughing because we all know it's going to be hard
04:53I love mango how did I miss that I'm really gutted because I really wanted to cook today
04:59Declan you're up next
05:02seeing how difficult this taste test is I'm really nervous
05:08ginger
05:13correct
05:15here we go
05:18Alana
05:19first bite I can definitely taste that it's citrus
05:27could be lemon could be lime I'm oscillating between two things
05:32I'll say lime
05:34lime is incorrect
05:39the correct answer is lemon
05:44I should have just gone with lemon first thing I thought was lemon
05:50damn it
05:52righto we all know how hard this is now and next up a man with a bit of redemption on his mind I reckon
05:59build it up
05:59Jamie let's do it
06:01yeah yeah yeah
06:01my strategy today is just lean in and whatever comes to mind first is probably going to be right
06:08that one there
06:09oh it's yours that could be plum as well couldn't it
06:12I smell and immediately all I can smell is the coffee that I had this morning
06:22and I'm worried I'm like is it still on me
06:26take a bite
06:30no no no no I got it
06:32coffee
06:33coffee
06:35it's correct mate
06:38your turn Andre
06:44it's carrot
06:49carrot's correct
06:51well played mate
06:54Sarah you're next
06:55chilli
07:00that is
07:01currant
07:03strawberry
07:08oh gosh
07:09strawberry
07:11is
07:12correct
07:13well are you ready
07:16yep
07:17let's go
07:18interesting
07:20I just need to take my time
07:22and put everything else out of my mind
07:25it's right up in there isn't it
07:27touch the brain
07:30it is hard
07:37it's tough isn't it
07:39mmm
07:40where's your mind going
07:42pear
07:43oh no
07:44oh gosh
07:47could be a few different things
07:49I'm picking up like pear or apple
07:51really don't know where to go with this one
07:53I'm going to say apple
07:54no
07:56apple
07:58is incorrect
07:59sorry
08:00it's alright
08:01correct answer
08:02pineapple
08:03oh my god
08:05you were so close
08:06yeah apple
08:07I was halfway there
08:07oh no
08:08let's put those taste buds to the test Depinder
08:12that one
08:16I think it's chocolate
08:22correct
08:25Benjamin
08:28you're next
08:29passion fruit
08:36passion fruit is correct
08:37yeah
08:38next one
08:40please
08:42oh
08:44oh
08:48what is it
08:51I think
08:52it's lychee
08:53oh
08:54oh
08:55oh
08:55lychee
08:56is
08:57koi
08:59what
08:59yes
09:00yes
09:01yes
09:01yes
09:02yes
09:03yes
09:03yes
09:03yes
09:04yes
09:04yes
09:05yes
09:05should we start the second round
09:07let's do it Leo
09:08yeah
09:08I've changed my technique a little bit here
09:13save this one this time
09:14last time it just went straight down the goblet and I don't want to make that mistake again
09:20I put it in my mouth I close my eyes again and straight away
09:24beetroot
09:25oh
09:26ooh
09:27beetroot's correct mate
09:30decas you're up
09:34oh
09:38yes
09:40it's very nostalgic smell
09:42cinnamon
09:43cinnamon
09:44is correct
09:46nice
09:46Jamie you're next
09:49that's it Jamie
09:50that's you
09:53there you go
09:53still in this first spectrum of nearly 60 gems
09:58it's got to be another simple flavour right
10:00it is caramelised sugar of some description
10:05okay Jamie what's your answer
10:06uh caramel
10:08ooh
10:10Jamie caramel
10:12it's incorrect
10:18ooh
10:19that's right
10:20you're very close
10:22maple syrup
10:23oh
10:24another taste test
10:28MasterChef 3
10:29Jamie 0
10:29sweet
10:31that's so hard
10:32woo
10:33teat not
10:34next stop
10:35Andre
10:36first round
10:41first round I got through easy
10:42this time
10:43much much harder
10:45what do you think
10:46honeydew melon
10:49isn't going to go
10:51the answer was
10:55apple
10:56okay you ready Sarah
10:58let's go
10:59lime
11:02lime
11:04is correct
11:05okay I was like your first
11:07thank you
11:08oh my gosh
11:09Callum
11:10your turn to sparkle
11:11oh
11:13there we go
11:19got him
11:20wow
11:20I think
11:21it's vanilla
11:22oh
11:23what
11:24Callum
11:25correct
11:27thank you
11:29thank you
11:30thank you
11:31thank you
11:32thank you
11:33Dupinder
11:34you're up next
11:35oh Dippy
11:36is it bay leaf
11:44bay leaf
11:46is incorrect
11:49the answer is
11:53rose water
11:55please join the others
11:58thank you
11:58okay next one
11:59monsieur
12:00ben
12:01go benny
12:02all that tries today
12:04one more
12:06six people have gone
12:09and if
12:10ben
12:11falters
12:11I'm through to the next round
12:13oh
12:16I think it's definitely a red fruit
12:18of some sort
12:19I don't know
12:22is it a plum
12:22is it a berry
12:23this is really
12:25really hard to figure out
12:26I want to say plum
12:28but I don't want to say plum
12:29it's a thing
12:35so you're confused
12:36yeah
12:37it's so hard to watch
12:39yeah
12:40I know
12:41seriously
12:42ben
12:43what is your
12:44final answer
12:46I'm going to say
12:50blackberry
12:50blackberry
12:55is
12:56I'm going to say
13:18blackberry
13:18blackberry
13:22is
13:24incorrect
13:27the correct answer
13:33is
13:34raspberry
13:36oh
13:36yeah
13:37so close
13:44yet so far
13:46there goes my shot
13:47at immunity
13:47unfortunately
13:48good day to be number
13:4912 eh
13:50I know
13:51okay
13:55Theo
13:55Declan
13:56Sarah
13:56Callum
13:57and Audra
13:58you
13:59will be cooking
13:59in round 2
14:00for immunity
14:01everyone else
14:04better luck next time
14:05you can hand it up
14:05to the game
14:06to cheer these guys on
14:07all righty
14:14to bring home the win
14:15you will need to whip up
14:17an immunity worthy sweet
14:19dish
14:19using the ingredients
14:21from round one
14:22just take a look
14:25from blueberry
14:27to basil
14:28cinnamon
14:29turmeric
14:30you can use anything
14:32that's up here
14:33we are giving you
14:34a total of
14:3690 minutes
14:38to get this done
14:39it is time
14:41to give it your
14:42absolute all
14:42we want
14:44your best
14:45dessert
14:45yet
14:46your time starts now
14:51yuzu syrup
15:07is that yuzu syrup?
15:08yeah
15:08lychee
15:10tamarind
15:1157 different flavors
15:14what are we going to make?
15:16the matcha catches my eye
15:19and the yuzu catches my eye
15:22yuzu
15:23you know
15:24there's this sort of
15:24bitter sourness
15:25carrying it up
15:26with earthy flavors
15:27of matcha
15:28match made in heaven
15:29you can make two chips
15:31Audra you got 90 minutes
15:32you got time Audra
15:34I know
15:35yeah
15:35impressive though
15:36nonetheless
15:37so I'm going to be making
15:39a matcha chiffon
15:40and I'm going to
15:43layer it with
15:45a yuzu curd
15:46so I'm trying to
15:48kind of put together
15:48a plan at the moment
15:49so I've got cake
15:50I've got
15:51after cake will be
15:53curd
15:54and after curd
15:55will be tuile
15:56and after tuile
15:57will be cream
15:58Audra what's green?
16:06uh matcha chiffon
16:07matcha?
16:09yeah
16:09yeah
16:10what you're making Sarah?
16:16what's that?
16:17financier
16:18yum
16:19I love to
16:23experiment with flavors
16:25that remind me of my travels
16:27and one of my all-time favorite desserts
16:32is made around apricot
16:34in Hyderabad in India
16:36I had this bowl
16:38of apricot sponge
16:40and just pouring cream
16:42it's so simple
16:43but I literally
16:44polish off
16:45three portions of this
16:47in one go
16:47I'm so obsessed
16:48with the flavors
16:49so I think there's something in that
16:52and that's what I want to play on today
16:53this is going to be a very
16:57very interesting one
16:58because firstly
16:59we've got some serious contenders
17:00for an Indy ride
17:01we've got
17:02a beautiful pantry here
17:05which people can take
17:06in so many different directions
17:07and also
17:0890 minutes
17:09so I am looking forward to this
17:11do you know what
17:13it's at the point now
17:14where it's not enough
17:15to just be a wonderful cook
17:16they really need to start
17:18to get creative
17:19and start to think of
17:20different flavor combinations
17:21that are really unique
17:23I want to see people invent things
17:24that's the thing right
17:27because they can all make an ice cream
17:28they can all make a cake
17:29they can all do
17:29all of these techniques
17:30what's the next step
17:32that they need to take
17:33to go
17:34I'm going to win this challenge
17:35and I'm also here
17:36to win this competition
17:37it's going to be tough
17:39yeah
17:39so much to pick on
17:41your favorite ingredient
17:43what is that
17:44you can't stand that
17:46really
17:46I cannot stand that flavor
17:48why not
17:49that's going to take me
17:50the whole day to remove
17:51if I do it you do it
17:52no I am not
17:53no no sorry
17:54I can smell it
17:55oh no no no
17:56there you go
17:57that's how you do it
17:57just a little
17:59a well first right here
18:01come on come on
18:06the nose is telling me
18:07dog
18:07I feel really disappointed
18:12after just cooking
18:13Poe's pressure test yesterday
18:15I did not nail that
18:18rhubarb tart at all
18:19the rhubarb
18:21it is a little bit overcooked
18:22the tart shell itself
18:24is very very thick
18:25I let myself down
18:29I let Poe down as well
18:30and the competitive side of me
18:32wants to redeem myself today
18:33by doing a perfect rhubarb dish
18:35I've had rhubarb infused gin before
18:37and it's absolutely delicious
18:38then I think
18:40what are my other favorite flavors to have
18:43with gin and tonic
18:44there's basil on the table
18:46there's a whole bunch of citrus
18:47I feel like I can kind of make something work
18:49with these flavor profiles
18:50so right now I'm going to start
18:52by making a gin and grapefruit mousse
18:55this bitter grapefruit and gin mousse
18:59is going to be really intense
19:01and that's going to bring that kind of ginnyness
19:02to the gin and tonic
19:03I'm also going to make a rhubarb and basil granita
19:07the rhubarb curd as well
19:09and finally roasted and pickled rhubarb
19:12yeah it's going to be hopefully that
19:13gin and tonic but in dessert form
19:15that's the goal
19:15because it's going to be kind of the foundation
19:18the middle part of the dish
19:19it's really important I get my mousse done first
19:22yeah it's subtle but it's got to be subtle
19:26just think it's a chance today
19:28to really try and get some redemption
19:30and maybe impress Poe
19:31okay guys get moving
19:36you only have 75 minutes to go
19:40more butter
19:48more passion
19:49more passion
19:50going up against Theo, Callum, Sarah and Audra
19:55they're tough contenders
19:56but I've really enjoyed this week
19:58that I can sort of push myself with my dessert
20:00and I'm going to be pushing myself in round two today
20:03is that the frangie?
20:05frangie pain
20:05a bit of frangie?
20:06yeah
20:06I want this to be my last cook in sweet week
20:09because I want to get up there on immunity
20:11I'm just excited
20:12I love like these ingredients that are up the front here
20:15but the thing with desserts is
20:17everything has to just be so precise
20:19I'm always taking on too much
20:22but you know
20:23it's what you've got to do in the MasterChef kitchen
20:25you've got to go hard or go home
20:26and I want to be standing up there with immunity
20:29Declan, breathe
20:32I know, sorry, sorry
20:33Declan
20:34G'day, how are we?
20:35very good mate, how are you?
20:37very good
20:37which second half?
20:39how are you?
20:40yeah, really good
20:41did you tell your mum you loved it today?
20:42I did, I did
20:43yeah, every day
20:44you've got to tell mum and dad
20:45good stuff
20:46what are you cooking?
20:48I'm doing an almond and mango tart
20:50yeah, so I'm really going to try to focus on those layers
20:54whole tart?
20:55a whole tart
20:56and then like a little quenelle
21:00of like a pandan ice cream
21:03okay
21:04mate, you've got some work to do
21:05I know, I know
21:06if you're talking pastry's still chilling
21:09yeah
21:09roll it out
21:10blind bake it
21:11make your french pan
21:12put that in
21:13bake it again
21:14yeah
21:14then get it out
21:15cool it
21:15put your mango layer in there
21:17and then get that to chill so it sets
21:19yeah
21:19plus make an ice cream
21:20yeah
21:21if your focus is on execution
21:24is
21:24you've got to get on this
21:25yeah
21:25just over an hour, Cal
21:43thank you
21:43after just cooking the pressure test with Poe's rube of dessert
21:47I don't feel like I nailed that one
21:49so I really want to redeem myself
21:51but also immunity is on the line today
21:54and as the numbers start to dwindle in this competition
21:56it's getting more and more important
21:57so I'm going to give my everything
21:59oh, Cal
22:03nasty
22:04oh
22:06come there, shall I?
22:14just cut the rhubarb smaller
22:15I think it's just the rhubarb, Cal
22:16you can't just shove a whole tree in there
22:18cut them like a third of slime
22:20I tried
22:20yeah, yeah, yeah
22:22with just over an hour to go
22:23I've got that bit of grapefruit and gin mousse
22:25in the freezer
22:26and now it's on to my rhubarb elements
22:28I'm using the rhubarb in four different ways
22:30I've got a roasted rhubarb and pickled rhubarb
22:33a rhubarb curd
22:35okay
22:36more rhubarby
22:37and finally a rhubarb and basil granita
22:39so this is the rhubarb and basil granita
22:41I'm playing with really like pretty kind of flavours here
22:44so it's all about balance
22:45just trying to get that right kind of mix of sweet and sour
22:51I think the key with nailing this dessert today is giving myself enough time at the end to not only taste everything individually but actually taste it together
22:58so when you get that one spoon of everything it is that gin and tonic and it's not too bitter or too sour
23:05take two
23:07rhubarb is a really beautiful ingredient and if I can showcase it right then hopefully to be a good dish
23:13Jean-Christophe
23:14oui
23:15I've got a little surprise for you
23:18I want to put that Michelin chef palette to the test
23:21okay
23:21guinea pig
23:22okay
23:22that's slippery
23:24oh my god this is quite
23:25lime
23:28you're correct
23:30that's lime
23:31how the hell did they manage to do that
23:32well you got it without even biting it
23:34next
23:36oh
23:42that's good
23:43chili
23:44yes
23:45chili is correct
23:47oh god
23:48okay
23:49two out of three
23:49last one
23:50two out of three
23:51all right
23:51all right okay
23:53here you go
23:54licking
23:55look look you have to watch
23:56what is it
23:57well it's not blood
23:58it's not
23:59whatever
24:00marmite
24:01whatever it's called
24:02veg might
24:05welcome to Australia
24:07Rachel might be a good one to rip up today
24:13very gentle there Theo
24:17haven't seen this side of you
24:1950 minutes in I'm making an orange parfait with a citrus butter sauce and a lemon granita
24:27nice Theo
24:28I'm also making a mashup of two Greek biscuits
24:32so Paximavia breaks apart
24:35it's like a biscotti almost
24:37it's a big rock
24:41good up yeah
24:43there's an almond biscuit that is covered with icing sugar
24:46I know that cookie is here
24:48like a classic traditional Greek one
24:50yep
24:50I'm feeling really good about this challenge
24:52I do well in the sweets department
24:54so today is my best chance at immunity
24:57everyone is really at the top of their game
24:59so I need to be pushing it today
25:0145 minutes to go
25:07the chiffon cake looks amazing
25:10now I need to make sure that it cools down really quickly
25:13so I put it in the chiller
25:14next thing I need to work on is my yuzu curd
25:18a yuzu curd is essentially making a custard with the flavours of yuzu and lemon
25:26to avoid scrambling my curd
25:28I need to make sure that the heat is managed well and I don't overcook this curd
25:33I'll be a mess
25:35okay guys 45 minutes left to go
25:39you've got this Jackie
25:46you've got this
25:47I really want to nail what I'm plating up to the judges
25:51I want it to be uniform
25:52I want it to be pretty
25:53so I've got to stay focused
25:55and deliver the best dessert
25:57I've done in the MasterChef kitchen
25:5940 minutes to go and I pull my tart shell out of the oven
26:03I get those baking beads out of it
26:05goodness gracious
26:06how do I do this
26:07and start lumping in that beautiful almond frangipane
26:12is it going to have enough time?
26:16I've got to bake this
26:17I've got to get it out
26:18I've got to cool it
26:19I've then got to pour my custard on top of it
26:22cool it again
26:23and then you know serve this tart
26:25it's all happening
26:26alright
26:26Deckers
26:28yeah
26:29clean
26:29clean your bench down
26:30come on
26:31everything smells amazing darling
26:33oh golly
26:34you'll feel better
26:36alright
26:36you'll feel better
26:37god
26:38I just push everything to one side
26:40I'm like out of sight
26:41out of mind
26:42yep
26:42I can picture your wardrobe right now
26:45this can go in here
26:46as I do that
26:48I look at Sarah
26:49she's so calm
26:52she's so zen
26:53it's um
26:54yeah complete yin and yang here
26:56so calm Sarah
26:58maybe just bring some of that to deck
27:00yeah
27:03seriously
27:04gotta balance their bench
27:05yeah literally
27:06yin and yang
27:07alright um
27:09regardless of what's going on next to me
27:11I feel like I'm moving pretty quickly today
27:13my almond cake is in the oven baking
27:16my chantilly is in the fridge setting
27:19now I'm making my mandarin and apricot sorbet
27:22so I've got my mandarin juice
27:24apricots
27:25and a little glug of bourbon
27:28hey Sarah
27:29hi Sarah
27:30how are you
27:31what are you making
27:32so today I'm making an apricot delight
27:34but I'm doing my version basically
27:36what's the
27:37what's your version
27:38so I'm doing um
27:40an almond financier
27:42a mandarin and apricot sorbet
27:44and yeah just kind of layering it up basically
27:46what I'm hearing is
27:48a sort of a very homely
27:50style dessert
27:51yeah
27:52and I guess what we're going to be looking for
27:55is for you to bring some pizzazz
27:57somewhere else
27:58to make it feel like it's a dessert
28:03that's ready of a 90 minute cook
28:05I feel like you need to take one more step
28:09yeah
28:09to be able to put yourself in the running
28:11just off what we've heard
28:12yeah
28:12if you want to win a meal
28:13yeah okay
28:13go hard
28:14got it okay awesome
28:15thank you
28:16good luck Sarah
28:16thanks
28:17we're already more than 45 minutes into this cook
28:21I need to think of a quick way
28:24to elevate my traditional dish
28:25if I'm going to have any chance
28:28of winning immunity
28:29bring us a gem of a dish
28:4120 minutes to go
28:43go guys
28:45go guys
28:47nice callum
28:51after the judges visit
28:56I feel like my dish definitely needs to be amped up
28:59you know I think it really hit home when the judges said make sure it has that little touch
29:03I feel like I was probably being a little bit safe with my flavors
29:06as soon as I finished Master Share Season 6 my whole world changed
29:13I opened a restaurant
29:17I launched my own sauce range
29:21I was acknowledged by the Prime Minister of India
29:25which was a total pinch me moment
29:28so I've already reached huge milestones
29:31and coming back into this kitchen
29:33I feel like I'm in a very vulnerable position
29:35there's a lot of pressure to be critiqued
29:43and I just need to remember
29:44that when I allow myself to be creative
29:48I think that's where my true talent comes out
29:50French techniques
29:53Indian flavors
29:54they're the things that I love
29:55I think I need to kind of push it a little bit more
29:58and start to show who I am in this kitchen
30:02I've changed the dish slightly
30:08I think it's really important to use fresh wherever possible
30:11I'm adding in really light and fresh nectarines
30:17into my apricot syrup
30:19for a little element of smokiness
30:21I'm also adding in some rosemary
30:24I've got cinnamon and making a cinnamon sugar
30:27and a ginger syrup
30:29a little bite to go to the dish
30:31I'm taking a risk today
30:35adding bold flavors
30:36and I'm hoping that I can tie it all together
30:38and bring some balance to the dish
30:40Oh, looking good
30:45It's ready
30:46It's ready
30:47I'm going to give it a couple more minutes
30:50Have a little dance
30:51Yeah, that's it
30:5315 minutes to go
30:58my tart with the French beans is still in the oven
31:00I check on my ice cream
31:02and it's churning really well
31:03it looks nice and smooth
31:05I need a toasted coconut
31:07because panned and coconut go so perfectly together
31:10Jeez Louise
31:16Don't raincoat me
31:18I think it's really important
31:20to have fun in this kitchen
31:22so, you know, the stress doesn't, you know, get the better of you
31:24Declan, are you going to have coconut dandruff in your hair?
31:28I am a bit of a happy-go-lucky larrikin
31:31Sarah, do you want a hug?
31:32No, thank you
31:33No
31:34But I'm having fun
31:35Dick it
31:36Dust your hair, mate
31:37Dust your head off
31:38Oh my god, I can't
31:39This dish is for immunity
31:4710 minutes to go
31:49I've made chiffon cakes my whole entire life
32:02But making this chiffon for Poe
32:05Who knows her chiffon cakes really well
32:07I'm really nervous
32:09God, this is killing me
32:1010 minutes to go
32:12The curd is looking great
32:13The chantilly cream is done
32:15Now I really need to focus on constructing this cake well
32:18I'm thinking I could probably get at least six layers
32:22So I start slicing it into equal portions
32:25I've got to make this cake look beautiful
32:28It's as simple as that
32:29Nice work, Audra
32:32That, that, that
32:38I'm doing it, Audra
32:40This cook has gone so well
32:43The orange parfait is set perfectly
32:45The lemon granita is punchy
32:49Good, Theo
32:51Oh, bloody good
32:52Win, win, win
32:54Now it's come to plate up
32:55I need to think about how I'm going to garnish
32:57Beautiful, Theo
32:58I've never seen anything like it
33:00Look at that
33:00Beautiful
33:01A gin and tonic has bitterness
33:07It's got sweetness
33:08It's got a little bit of sourness in there as well
33:10And that's what I'm trying to replicate in this dessert today
33:12Try everything individually
33:13I can start using my last couple of minutes to try it together now
33:15And I taste that grapefruit and gin mousse
33:18And it is like punch you in the face with bitter and kind of gin flavour
33:23But I think I need to get enough of those sweet elements on that curd and the rhubarb granita
33:28To make sure you get kind of more sweet than bitter
33:30Tastes good
33:35I reckon I've got the flavours down pat of a gin and tonic here
33:38But what I'm missing is that kind of carbonation factor, the fizziness that goes with it
33:42And then it hits me
33:44I'm going to make a basil oil and use the maltodextrin to try and make a really fun sort of basil snowy type scenario
33:50And so this basil element not only has that kind of like whimsical, fun, sherbity kind of vibe going on
33:57But I've chucked a bunch of citric acid in there as well
33:59Which is going to give you that real fizzy vibe
34:01So I think it's going to complete the dessert nicely
34:03Very green, Calum
34:04That's the idea, Lozzy
34:05Embrace the chaos gang!
34:07Three minutes to go!
34:09I'm freaking out now
34:15I want it to be good
34:17I've got a lot of elements on the go
34:20Apricot syrup, my grilled nectarine, my mandarin white chocolate, chantilly, a cinnamon sugar
34:28I'm hoping the almond cake is going to sit there tucked away under all of these big bold flavours
34:35And it will all sing beautifully
34:38Just really trying to get these really strong punches of flavour going through
34:42So with each bite you get these little spikes of flavours
34:45Like, hi, I'm here
34:46One minute to go!
34:52One minute to go
34:56I'm really happy with my ice cream
34:58But my tart's still in the fridge cooling
35:01Top, top, yeah?
35:03I didn't want this much pressure and stress on myself
35:06At this point of the cook
35:08But here we are
35:09I have to get this on the plate now
35:11Good, not bad
35:15This tart is what's standing between me and immunity
35:19I start cutting through the tart
35:22My tart shell's holding
35:23Yeah, good work mate, well done
35:24It's alright
35:25But as soon as I sort of pull that slice out
35:31I just see my custards fill over the edge
35:33It hasn't had enough time to set
35:35Give it a clean
35:40You want to see you decide a plate in ten
35:45Nine, eight, seven, six, five, four, three, two, one
35:54Oh, sheesh, it's still just runny on the middle
36:03You've just had 90 minutes to cook an incredible dessert
36:13From nearly 60 ingredients
36:14And the top dish is going to be immune from Sunday's elimination
36:18So the first dish we'd like to taste belongs to Sarah
36:24Today I've been inspired by a traditional dish
36:30I had in India
36:31I was just playing it safe
36:35Until the judges advised me to add a piece of meat into this dish
36:40And I feel like I really did that
36:42I've really amped it up
36:43It's an exciting dish
36:44So I hope I've done enough
36:47I hope the judges love it
36:48Sarah, what have we got?
36:51This is my apricot delight
36:53It is a mandarin and apricot sorbet
36:57A little bit of bourbon
36:58Mandarin and white chocolate chantilly
37:00Cinnamon sugar
37:01We've got some charred nectarines on the hibachi
37:04An apricot rosemary sauce
37:07And an almond cake
37:09Talk me through the dish it's based on again
37:12An apricot delight
37:13You get it on the streets in India
37:15And it's just apricot, mandarin, cream and almonds
37:18Yeah
37:19And it's turned into this
37:20Honestly, I've always wanted to play around with these flavours
37:24But I'm hoping that I've kept the essence of that dish
37:28Just turned into something else
37:29I'm super interested to see how you have made this dish
37:39More of your own
37:40You have to dig into the bottom
38:00Get all the stuff
38:01All the stuff
38:02Sarah
38:16The combination of all the different ingredients is just perfect
38:22Your mix of spice, cinnamon, your nectarines, white chocolate, apricots
38:29What is amazing is how balanced everything is
38:34And when you go through it, it's just delicious
38:37So I love it
38:38Thank you
38:39It looked a million bucks
38:41Presentation of the cream
38:43And just how simple that was, was epic
38:45Then we start to go through all the layers
38:48It's such a prolific flavour combination that you've got going on there
38:53Thanks
38:53Sarah, it was actually really boozy and I loved it
38:57It just took it to this sort of more sort of adult kind of flavour profile
39:02Love the charred nectarines and I love the white chocolate chantilly
39:06Yeah, it was just a really nice little scoopy dessert and beautifully presented
39:10We want some more
39:11What next?
39:14Thank you
39:15Thanks Sarah
39:16Thanks Sarah
39:16I'm so proud of this dish and I think that I've really hit my stride in the kitchen
39:23I'm here to push myself and to push the boundaries and I did that today
39:28Next up, Declan
39:30I'm taking my dish up to the judges
39:35Proud of what I've created, definitely
39:39But not so much proud of my execution on some of the elements
39:43Hello Declan
39:44Hey
39:45What did you make?
39:46I've done an almond and mango tart
39:48With a pandan coconut ice cream
39:50Nice, how'd you go?
39:54Because you were looking for just perfect execution
39:58Yeah, yeah, yeah
39:59And I think that's why I'm just like a bit hard on myself
40:02I knew it could have been better
40:03Yeah
40:04Declan
40:28I'm excited that you tried to make something which is very close to me
40:34A frangipane tart
40:36And try to twist it your way
40:39The combination of your flavors is immaculate, it's perfect
40:43What is extraordinary is your ice cream
40:48So the pandan, the coconut grated freshly, which you did, perfect
40:54The condense of your ice cream, the amount of sugar is just super
41:00It's a top, top ice cream
41:03I think you got yourself let down with a tart
41:09Which is definitely uncooked, which is a shun
41:13Declan, I really love the flavors that you've used
41:18I think the flavor profile is perfect
41:20Love the mango custard
41:22Love the pandan coconut ice cream
41:24Where I think there were some problems is the tart shell
41:27It is really blonde
41:31Otherwise, I think it's such a solid dessert
41:35I know I'm a good cook
41:41But I get distracted
41:43I really need to finesse my dishes at this point in the competition
41:46So moving forward, cleaner bench
41:49And I'm going to be laser focused
41:51Okay, Feo, you're next
41:54What have you made?
41:58It's an orange citrus parfait
42:01Lemon granita, gouda biedes
42:04And baximadia cookie
42:06With candied fennel frongs
42:08And then there's a citrus butter sauce as well
42:10Feo
42:14At first
42:17I did not know what to make from your dish
42:20And the more I'm digging in
42:22The more I love it
42:24It's not too sweet
42:26The sauce with butter
42:28It does work very well
42:29Because the sharpness of your orange juice
42:31And that biscuit
42:32Put everything together
42:36What a pleasure
42:37Order
42:38It's a matcha cake
42:42With yuzu curd
42:44And lemon chantilly
42:45The cake
42:50It was really good
42:54I loved it
42:55I love the matcha and yuzu combination
42:57I love the lemon cream
42:58I love the yuzu curd
43:00Really nice and sharp
43:02Well done, Isabel
43:03Callum, it's your turn next
43:09I'm really proud of this dish
43:14I'm really happy with how it's coming together
43:15I think it looks beautiful
43:16I know it tastes great
43:17But I just really hope that Poe loves it
43:20And this is in fact my rhubarb redemption
43:22Callum, can you tell us what you've made?
43:27Some of my favourite things to go with gin
43:29So it's a bit of gin and grapefruit mousse
43:32Rhubarb granita
43:34Roasted and pickled rhubarb
43:35And then a basil snow on top
43:37Callum, what would winning immunity in sweet wheat mean to you?
43:43One of the things about coming back into this competition
43:44When you've been out for a while
43:45And sort of have a career in the space
43:47Is that it's part of you wanting to do well
43:50And part of you not wanting to like
43:53Look silly
43:53Or damage your reputation and that kind of thing
43:56I felt pretty humbled from your precious Espo
44:00And I feel like I didn't do that well
44:01So I wanted to kind of rebound
44:03And put up a good dish
44:15What the hell
44:29Callum
44:38Are you happy with that?
44:42Seems like a loaded question Poe
44:44Because it tastes bloody good
44:49It is so good
44:54What I love about your desserts Callum
44:57Is that they look and taste so effortless
45:00There is so much thought and skill behind
45:03How you knit and bring flavours together
45:06It's a sort of food that like really moves me
45:09Because it means that you're listening to your ingredients
45:12The gin and grapefruit mousse is so lovely and silken
45:16I love those crunchy bits of pickled rhubarb
45:20And thank you
45:22Thanks for the little ode to my roasted rhubarb
45:25No thank you
45:26It is
45:27I feel like you can never be too confident in this kitchen
45:31Like you do go on the swings and roundabouts
45:34But I think every time you have a bad cook
45:36Is actually when you grow and learn the most
45:38So that's kind of part of the reason I want to come back as well
45:40Yeah, yeah, yeah
45:41Yeah, that's a really
45:42That's a great attitude to have
45:43I'm blown away
45:44I'm so impressed
45:45Have you done that before?
45:48No
45:48Don't lie to me
45:50You have to have done that before
45:54Nope
45:55Probably no
45:57Like man that is
46:01That is crazy, crazy cooking
46:04Like elite cooking
46:06Like chefs train and train and test and test
46:10And you do that in 90 minutes man
46:12It is like so baffling
46:14You just have the perfect ratio of every component
46:19Like this, the Basil Snow saying
46:22We're just going to calm you down because you're a bit crazy
46:25Then the pickled rhubarb
46:27Also, you're going a bit wild over here but I'm going to calm you down
46:30They play this beautiful role of being able to just like make everything work
46:35And be really succinct and harmonious
46:38That is why you're a force mate
46:40Well done mate, that is an incredible
46:42Incredible
46:43Thanks Andy, appreciate it mate
46:45Callum, it was honestly such a pleasure to eat
46:49If you keep cooking dishes of this standard
46:52You're going to be one of the few people
46:54If not the final person standing
46:56Thank you
46:56Callum, your dish is stunning
46:59I am insisting
47:05I wish Michelin was in Australia now
47:08Because you will be one of the many people who deserve a Michelin star
47:11Well done
47:13Well done to you
47:14Well done
47:15Round the side
47:19Oh, what a relief
47:23That is such a good feeling
47:25I think it's one of the best dishes I've actually made in the competition so far
47:29And especially to have Poe give me such good feedback for my dish today
47:34Yeah, I couldn't be happier
47:35Oh, look at you
47:36That's good feedback
47:37Well done, well done
47:38Thanks mate
47:39Challenges like that just go to show
47:46Sweet week is bloody tough, right?
47:49We're at the stage of the competition
47:52Where we need to see you step it up
47:55And today
47:56There's one dish
47:58That absolutely stole the shirt
48:00A concept that would fit right in
48:03At an elite restaurant
48:05And execution well worthy
48:08Of winning this competition
48:10Callum, congratulations
48:13Well, congrats Callum
48:22You're safe on Sunday
48:23Alongside Laura
48:24Good night
48:26Hey everybody
48:27Well done Callum
48:28Sunday night on MasterChef Australia
48:34Oh my god
48:36The judges are shrunk
48:41A blast from their past
48:44Good morning gang
48:44What's so funny?
48:49Is the key to surviving this elimination
48:53We want you to create a sweet dish
48:55Inspired by your childhood
48:57It's very nostalgic
48:59This is what food does
49:00I know, I know
49:01It's crazy
49:02But sweet week will come
49:05To a bittersweet end
49:08I'm definitely not ready to go
49:09I'm back to win
49:11I'm back to win
49:12I'm back to win
49:13I'm back to win
49:14I'm back to win
49:15I'm back to win
49:16I'm back to win
49:17I'm back to win
49:18I'm back to win
49:19I'm back to win
49:20I'm back to win
49:21I'm back to win
49:22I'm back to win
49:23I'm back to win
49:24I'm back to win
49:25I'm back to win
49:26I'm back to win
49:27I'm back to win
49:28I'm back to win
49:29I'm back to win
49:30I'm back to win
49:31I'm back to win
49:32I'm back to win
49:33I'm back to win
49:34I'm back to win
49:35I'm back to win
49:36I'm back to win
49:37I'm back to win
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