All language subtitles for Masterchef.Australia.S14E39.Movie.Food.Immunity

ANNOUNCER: Previously,
on MasterChef Australia,

it was a restaurant rumble.

JOCK: You get the best of both
Italian AND Japanese under one roof.

Two teams and two cuisines

battled it out
in a service challenge.

Don't forget the stakes today.
ANDY AND MONTANA: Yeah.

You gotta be better
than the Italian team.

TOMMY: Frantic right now.

Let's go! Let's go, team!

JULIE: Two minutes?! Aagh!

They all took big risks...

Risotto's been known on MasterChef
as the 'death dish'.

..but in the end,
the red team won the day.

A really strong finish
from the Japanese kitchen.

Tonight, it's a two-round
immunity challenge...

ALVIN: I'm feeling a bit anxious

because it's just getting
harder and harder.

..and the winner goes
straight to the top 10.

# 'Cause you're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

ALVIN: I'm really hungry.
SARAH: I know.

Good morning.
ALDO: Good morning.

The first person that I see
coming out of the car.

It's so good.
(LAUGHS) Of all things.

DANIEL: Our team had
a cracking day yesterday.

We had a win.

So now, the six of us have
a chance at immunity today.

Ah, God.

This immunity gets you first spot
into the top 10 of MasterChef 2022.

And that's a huge deal.

It's a happy day.
ALVIN: Here we go.

That's like catching
your metre barra.

Everyone wants it.

I mean, I haven't even caught
a metre barra before! (LAUGHS)

They're hard to get.
So this is just like that.

I just... I'm gunning for it,
I'm out for the hunt and...

..hopefully, I can pull one in.

Are you ready?
Yes, I am.

Oh!
Oh, I think it's...

They've got popcorn!
Oh.

Oh, my gosh, popcorn flavours.

I see popcorn.

I don't know if it's cooking
with popcorn, tasting popcorn,

but it's one of my
worst nightmare ever.

I hate they get stuck in your teeth!

No, I love popcorn.
The worst thing ever!

(LAUGHS)

Let's go to the movie today.

Welcome to immunity day.

Smells just like a cinema in here
and for good reason.

Today, it's all about movie food.

Ooh!

Alvin. How are you feeling today,
about immunity?

Uh, feel good. Feel really good.
Yep.
Yeah?

Can we watch movies?

Can we just kick back
and just automatically make top 10?

Favourite movie.
Speed.

Ooh, yeah?

Sandra Bullock fan?

Yes.
Nice.

I would turn for that one.

(LAUGHTER)

Sarah, favourite movie snack?

I love popcorn.
Really?

So randomly, but I just invented
a whole bunch of popcorn flavours

for the cinema in India.

No way.

(LAUGHS)
Wow.

I actually do all the Gold Class
cinemas' food in India.

And just recently, I brought out

my own range of
take-home popcorn flavours

so I SHOULD have this in the bag.

Aldo? Are you a...

Do you buy popcorn?
No.

Or do you just sneak snakes
and lollies in the movies?

You got me.
Yeah?

It's snakes and lollies,
that's me.

Like, why you wanna bother
eating popcorn?

Like, you're at the movie

and you're trying to pick the shell
of the corn out of your teeth.

Like, no.
DANIEL: Oh, Aldo.

Like, I can't understand...
Because it's awesome?!

It's not! It's just such
an uncomfortable feeling.

It's gonna be a long day
for you, man.

I will be doing this all the way
through the movie.

Very long day for Aldo.
Very long day for you, mate.

Just give me lollies,
chocolate, M&Ms

or a nice ice-cream cone,
I'm happy at the movies.

So do you still wanna play
or do you just wanna head up there?

Well, I will play, you know.
OK.

Anything can happen.
Right.

Well, we're gonna start with -
you guessed it - popcorn!

Yum.

MONTANA: Ominous popcorn.

Today's challenge is a two-rounder.

Round one is a taste test.

Behind us are 37 different
popcorn flavours.

(CONTESTANTS EXCLAIM)

All you have to do
is correctly identify them.

But be warned, because
they start off pretty easy

and the further you progress,

the more difficult they become.

I didn't realise there was
that many flavours.

Yeah, nor did I.
37. (CHUCKLES)

Alright, so one at a time,
you're gonna come up,

taste one of the popcorns
and make your guess.

Guess correctly
and you'll keep playing

until there's only three of you
left standing.

Those three will go into round two

where one of you will have a chance

at becoming the first cook
in the top 10.

Alright, to decide who goes first,

Andy's got a little...little shiny
velvety bag there.

Little Gold Class bag.
V-Max, Gold Class.

(CHORTLES)

Three.
Three.

This is... Five.

Number one.
One! Nice one.

Nice ONE.
Two.

Taste tests are always difficult

but this one is pretty
in my comfort zone.

I mean, I love popcorn.

I'm pretty good with discerning
flavours and...

..it's for immunity.

Four, yes.
Done.
Yes! (LAUGHS)

So, it's gonna be fun.

Montana, lucky number one.
Mm.

Let's do this.
Let's do it.

Step right up...
Stepping up.

..to around this area.

Because, unlike other
taste test challenges...

Ooh, OK.
..you don't get to pick.

Cool. OK.
Goes from 1...

(CONTESTANTS LAUGH AND EXCLAIM)
..to 37.

Oh, love this.

My strategy for this one
is smell the popcorn

and try and discern it
before I make any decisions.

You can go as hard as you want.

You can hold... Do you wanna hold it?
Yeah, sure.

Like, just act like
you're in the cinema.

I'm so happy with Andy's first pick.

I know exactly what this is.

But I'm gonna taste it,
just to make sure.

What do you reckon?

It smells amazing.

Dark chocolate.

Correct. Well done.

(CHUCKLES) Thank you, sir.

Whoo!

Alvin, you're up.

OK.

I have a moderately refined palate
so I think I should be OK.

But I'm feeling a bit anxious
because it is popcorn

and these things are designed
to trip you up.

Ooh. Every time. I'll pick it up.
Every tim... Oh, thank you.

It's really hard to work out
the flavour of something

when it's disguised
with something else.

So I have to rely on my palate.

The bucket Mel gives me looks like
a toffee-coloured popcorn.

It smells a bit sugary
and it tastes sweet.

I'm absolutely sure
I know what this is.

Shall I have one with you?
Mm.

Do you know what it is?
Mm-hm.

It's caramel.

You are correct. It's caramel!

(APPLAUSE)

JOCK: Dan.

How are you feeling, mate? Lucky?

Er...yeah. (CHUCKLES)

I'll have one with you, mate.

Share a box of popcorn together.

Got this classic-looking bit
of popcorn, sort of whitey-yellow.

And it's, like, fatty and oily

and I'm getting a sort of
hint of dairy

and I'm thinking it's cheese
and I'm like, "Can't be cheese."

And then I got this hint of salt
right at very end and I'm like,

"Oh, yeah."

Is it butter?

Correct answer. Well done.

What was it?
Butter.

Butter?
Mm.

That's my favourite.

Imagine if I'd got that wrong!
(LAUGHS)

Phew. (CHUCKLES)

Sarah.

The old popcorn connoisseur.

Oh. (CHUCKLES)
I feel like I've stitched myself up.

I SHOULD have this in the bag but...

..to have the opportunity
to secure a spot in the top 10...

..the pressure is insane.

Go for it.
OK.

I so badly want to get this right.

Yep.

That's a good one.
Really?

(LAUGHS)
Do you know what it is?

Peanut butter?

Correct. Well done.
OK, good.

Thank God I got that right.
(LAUGHS)

OK, Mindy, you're up.

OK.

I'm sure you'll...pick up
what that is.

One of my favourites. Vinegar.
(LAUGHS)

Is it vinegar? It is vinegar.
I'm gonna take a couple more.

Yeah!

Nice one, Mindy.
(APPLAUSE)

Jesus.
Alright, Aldo.

The popcorn lover. (LAUGHS)
ANDY: We'll get the toothpick ready.

Please.

I wish there could be
a napolitana popcorn

or carbonara or cacio pepe popcorn,

then this challenge will be easy.

Oh.

I can't smell any strong flavour
coming out of it.

Like, it can be anything.

I can see that it's similar
to caramel colour-wise.

And it's sweet.

But caramel has been
already guessed.

I'm not sure what this could be.

Eat as much as you like.
Take your time.

Means I get more.

My second thoughts goes to toffee.

It is similar to caramel

but I'm not confident
with my answer.

Toffee?

Aldo...

..that's incorrect.

The answer was honey.

MEL: Oh.
(APPLAUSE)

BILLIE: Bad luck, Aldo.

Well, that's my shot at immunity

but at least I don't have to eat
any more popcorn.

ANDY: Round two.

Alright, Montana, let's go.
Yep.

I think this challenge
is really fun.

Movie food is a great way to do
an immunity challenge.

Chilli.

Cor-rect. Well done.
(APPLAUSE)

But I'm sure the flavours are gonna
get harder with each round.

ANDY: Let's go, Alvin.

Yeah, you can have it.
You can hold it.

You can caress it.

I wish to caress popcorn.

He's got an incredible palate,
this bloke.

Oh.
Ah, there it is. What have you got?

Pistachio.
There you go. Well done.

(CHORTLES)

OK.

Daniel.
ANDY: What is that?

(LAUGHS)
That looks like it's mouldy! Ha!

(LAUGHTER)

It's this new flavour
we've got going on.

It's a new flavour
we've been working on.

You know what that is.
Oh, yeah.

Rosemary?
It is rosemary.

Ooh, he's good!
And the big man, Daniel!

(LAUGHS)

JOCK: Sarah.

Aldo's out and it's getting
more difficult.

This looks like it's a tough one.

Really?
Yeah.

It's red.

Oh, it's easy. C'mon.

This is so bright red and...

..I just have no idea.

I mean, there's so many things
that it could be.

It's, like, red.
Beetroot?
BOTH: Yeah.

Tasting sweet, quite tart,
so I'm thinking maybe it's a berry

but I can't figure out which one.

What is that?

SARAH: What is that?

Maybe it's a berry.

But I can't figure out which one.

(MUFFLED) Oh, it's easy. Come on.

I so badly want to be in that second
round to cook for that top 10 spot.

Strawberry?

Correct.

(LAUGHS)
Great, Sarah!

What was it?
Strawberry.

Mindy.

Come on up.

Look at this.
This looks almost healthy.

Is there such a thing?

That's a fun face.

(LAUGHS)

Is it broccoli?

Unfortunately, Mindy,
it is not. It's mint.

Is it?!
Yeah.

That's really hard.

Didn't get that one.
ANDY: Unlucky, Mindy.

Yeah, didn't get it.

I think it's funny as well.
Yeah, didn't get it at all.

Righto. I reckon they get
a little bit harder now.

Montana.

Number 16.

The stakes are stepping up.

I mean, I'm up against
some really great palates,

so I need to get
this next guess right.

Mmm. Another red one.

Another red one.

This is an interesting one.

It's bright red and just based
on the looks and smell

I'm thinking maybe,
like, paprika or something.

I can't really figure it out.

I'm really scared with this one.

I mean, the first two, I was pretty
certain on what they were

just by smelling them.

Not so simple, this one, hey?

If I get this one wrong,
I don't have a chance to cook

for that immunity spot.

Is it...?

I'm tasting it
and I'm still not sure.

But this flavour comes through.

Is it tomato?

Yeah. It's tomato.

Oh, man!

Tastes like tomato paste.

Well done, Mon!
Onya, Mon.

ALVIN: Montana gets tomato correctly.

And I'm thinking, oh, God!

It's like, now it's back to me again.

Number 17.

Thank you.

It's just getting harder and harder.

I'm tasting this and it's got
such a bitter note to it,

but yet there's this lingering
sort of citrus feel.

So I know it's a citrus type
of fruit, but I'm not sure.

Critical brain ticking away.

Mad professor glasses,

observing what's in front of him.

JOCK: Alvin, you're going deep.
ANDY: Yeah.

Going deep in the popcorn.
Deep in the popcorn.

Is this a tricky one?

I'm licking each popcorn,
trying to taste it.

I'm thinking, oh,
it tastes very much, like,

very reminiscent of grapefruit.

But then it has an orange tinge.

What is it?

Ooh, I'm not sure about this one.

Describe what's going on.
Break it down.

It's kind of citrusy and bitter
as well.

Mm-hm.
So I'm going to go with grapefruit.

Mmm.

Mm-hm.

So what is it?

Alvin, I'm sorry. It's orange.

Oh, man!

Ugh!
Unlucky, Alvin.

It's orange.

I got it wrong, and I cannot...

Why did I say grapefruit?

It's orange.

The colour's orange, you fool.

It's bitter. But it's very orangey.
Yeah.

Yeah.
But you said grapefruit.

Oh, I'm the third one.

I'm the third one. I was so close.

I wanted to cook today so badly,

but...buh-bow.

Yay! Team.

Well done.
You three are all in round two.

MEL: Yoo!

This round, sticking with the theme,

we want you to bring us
another movie classic.

A choc-top!

Yeah!
Yes!

Who doesn't love a choc-top
at the movies, eh?

So the best choc-top
will not only win you immunity

from tomorrow's elimination,

it will also ensure
that you're the first person

into this year's top 10.

(CHEERING)

And even more than that, Deliveroo
will be recreating a version

of your choc-top, which will be
delivered to thousands of homes

across the country.

How 'bout that?!

So you'll have 90 minutes
to bring us a choc-top

that deserves the silver screen.

To make it more fun,

we've created a movie-themed pantry
for you.

And of course,
no-one wants to share,

so you'll need to make three.

Alright. Good luck.

Your time starts now.

(CHEERING AND APPLAUSE)
ALDO: Come on, guys!

Come on, guys! Come on!

MONTANA: Grabbin' all the bowls.

DANIEL: Get outta the way, Mon!

ALDO: Yes, Sarah, come on.

MONTANA: This is definitely
my kind of challenge today.

KEYMA: Come on, Montana!
You can do this!

She can make ice-cream
with her eyes closed, actually.

Scary.
Oh, yes.

I've dreamt of being in the top 10

ever since I made it to judges'
auditions for season 11.

GEORGE: So, what have you cooked?

I have made a brown butter parfait
with pickled apple and fennel.

I was hoping it was going to be
delicious, but don't give up.

Ohhh, no!

It was probably the most
heartbreaking experience of my life.

It's alright, darling.

But it made me want it even more.

I've applied every single year since.

And now we're here.

MICHAEL: Go, Mon.

I'm doing a fig and brown butter
ice-cream dipped in chocolate

and then maple syrup roasted
macadamias on the outside.

Looks good, Mon.

To make it to the top 10
would be just so insane.

That looks delicious.

Oh, my God, I'm gonna drop it!

I am...

Gosh, I'm freaking out right now.

I can never figure this thing out.

I haven't had the best luck
with a choc-top

in the MasterChef kitchen.

It's actually what ended up
sending me home in my season.

This was such a close call,
and it came down to this -

which one would we go back for?

Sarah, I'm sorry.

You're going home.

Once you've had a negative
experience cooking something,

it takes a lot of confidence
to put that aside.

I've had a lot more experience
since then,

so I want to redeem myself
with this choc-top today.

ALDO: Go, Sarah.

My ice-cream today
is inspired by a kulfi.

It's a insanely creamy,
beautiful Indian dessert.

So, mango, pistachio, cardamom,
saffron, and, you know,

those kind of kulfi flavours,
I suppose.

Go, Sarah Todd.

I want to pack my choc-top
with a lot of flavour.

Judges won't know what hit them.

ALVIN: Don't they have to do
the waffle cone

or is that all done for them?

Maybe that's done for them.

ANDY: Come on, pantry.

(ALL LAUGH)

JOCK: That was great,
apart from the bit where you said,

"Alright, pantry, let's do it."

I said gantry.
Pantry.

Did I?
Yeah, fully.

Eh, they got it.

MICHAEL: Go, Montana!

Are you gonna caramelise those?

MONTANA: Yeah.

ALDO: Yes. Come on, Sarah Todd!

Let's go!

What have we got?

What's in front of the butter, Dan?

What's in front of the butter, Dan?

Sarah and Montana, they're both
quite strong dessert cooks.

Normally, I'm savoury.

I'm not much of a sweet cook,
so I'm stressing

because I don't know what to do.

Come on, mate.

ALDO: Trust yourself, Dan.

Now, the girls, they've already
figured out their ingredients,

while I'm standing here
like a stunned mullet in the pantry.

I want to nail this.

Can't work it out.

But if I can't come up with an idea,
I'm going to be in a bit of trouble.

Go, Dan!

ALDO: Come on, Dan.

DAN: I am just struggling.

I want to earn my way
into the top 10.

But if I can't come up with an idea,
I'm going to be in a bit of trouble.

MICHAEL: Come on, mate.

I'm not much of a dessert cook.

But I'm thinking, OK, what's
something that I would like to eat?

I actually really love peanut butter.

And I see the Peanut Butter Cups.

Make a peanut butter ice-cream.

JULIE: Oh, nice.

Dan's got the Peanut Butter Cups!
Yeah, boy!

Love a Peanut Butter Cup.

That's something gluttonous
that I can whip into an ice-cream,

get that into some caramel.

Come on, Dan. Come on.

Odds are probably against me.

I just have to make it taste good,
I suppose.

Peanut butter...
Trust yourself.

..sugar, cream, eggs.
This is top 10, Dan, man.

You gotta trust yourself.

I'm making this up as I go.
I've got to think it through.

Ice-cream! Ice-cream!

We all love ice-cream!

15 down.

75 to go!

JOCK: It's "I scream, you scream,
we all scream for ice-cream."

MICHAEL: Come on, Sarah.

Whoop!
Oh, careful.

Sorry.

Could not think of
a better challenge

to introduce the first player
into our top 10, eh?

I've got an admission to make -

I've never had a choc-top.

It's not a thing where
I come from, in my lands.
Say what?

Wow!

So can you explain,
what is a choc-top?

It's a...normally a waffle cone.
Yeah.

And then you have a scoop
of ice-cream

and then, like,
a hardened chocolate coating.

Sometimes, if it's fancy, there's
something delicious pressed into....

What, do they dip the ice-cream
into chocolate?

MEL AND ANDY: Yes.
To cover it.

Yeah. And you might have, like,
nuts or something

that's in the chocolate.
Yeah.

So when it comes out, it's got...
Embedded.

Can't believe we're coaching you...
Is it ice-cream the whole way
inside the cone?

..on what a choc-top is!
What's in the cone?

Air.
Nothing?

Nothing.
That seems a waste of space.

It's like a biscuit
and an ice-cream in one.

I can get around it.
Yeah, we're all getting around it.

It's delicious.
What are you hoping to see?

Um...
Ice-cream on a cone?

It's an interesting one for me
because I'm like,

I love kind of the classic flavours.
Yeah.

But then on the other hand,
I'm like, push the boat out.

So I'm torn with this one.

The good thing is, like, with
all of this stuff in front of us,

we are going to get
some doozy choc-tops today.

I cannot wait.

Also, I've got the best snack table
to eat from today.

Yeah, it's gonna be tough.

Well, lucky it's a 90-minute cook
because you can snack all day long.
I'm gonna smash this table

all day.

Ooh! Oh, God.

I think I'm going to chuck
the little...

..you know, the little cakes
that are in here?

And cut them up,
dice them into the ice-cream.

MICHAEL: Is that the brown butter?
That looks delicious.

Everything's looking
really good at the moment.

The brown butter anglaise
is super rich and indulgent.

Tastes good!

I'm happy with it. It's good.

I'm making a fig jam,
cooking them down

with a little bit of maple syrup
and sugar.

Montana!
Mel!

How's it all going?
Um, pretty good.

I mean, I've got my anglaise done.

My fig is almost done.

Your flavours sound fantastic.
Yep.

You could be on the home stretch
into the top 10.

And I know how much
you love this show.
Yep.

How much of a dream would it be
come true if you make top 10?

Oh, honestly,
like the best thing ever.

Like, I didn't think I'd get here
at all.

And to be, like, one of three

and the next position in top 10
is like...yeah.

Well, look, you're already exceeding
your own expectations,

which is wonderful.
Yes.

So just now the sky's the limit,
right?

Yeah. Thanks, Mel.

This challenge is probably
the most 'me' challenge

we've had in the competition so far.

Go, Mon.

And I'm definitely
going to fight for it today.

Great hustle, Mon.

ALDO: Go, mate.

ALVIN: What? Did you say mate?
Go, mate. Mate.

OK. OK.
It's mate.

I'm getting into the very Aussie
slang. Go, mate.

I've got my anglaise
sort of mixed together.

JULIE: Don't get all churned up
over it, Dan.

Ha! Yes, Julie.

(LAUGHS)

I didn't know what a anglaise was
six months ago.

And here I am, whipping up peanut
butter, ice-cream and caramel.

But I'm kind of worried
because Sarah and Montana,

they are pretty awesome at desserts

and I'm not.

Did it just get real hectic
for you too, Mon, or what?

Um...
(LAUGHS)

I'm alright.

It was just like, "La-di-da-dee-dah."

Next thing I'm like, "Aagh!"

MICHAEL: Go, Dan.

Yum?

Oh, I don't know.

It's very sweet.

I feel like it needs something salty
in the ice-cream.

Now I've got to try and think.

Bloody hell!

You reckon there's potato chips
up there?

Go have a look.
Yeah, yeah, yeah.

KEYMA: Go, Dan.

I've got to have a look.

I've got to take in the whole pantry
and really think about this.

I'm thinking bacon.

Oh...

Pretty wack, eh? Bacon.

But I've seen it with other desserts.

Do it, Dan.

That's wack.

Trust yourself!
Trust yourself, Dan.

That's something I would eat

and a lot of people probably think
I'm crazy for it,

but I reckon the boys in the station
are going to love it.

They're going to be like, "Oh, yeah,
bloody peanut, ice-cream and bacon.

"Sounds good."

I have no idea if this
is going to work.

JULIE: You got this, Dan.

Here's the scoop.

You only got 45 minutes to go.

(CHEERING FROM THE GANTRY)

What's that?

That's a Reese's...Butter Cup.
I've never had one of these.

They're great, man.

Oh, yeah.
You like 'em?
Yeah.

ALDO: Come on, Sarah!

SARAH: Time flies by so quickly.

I've got my anglaise done.

And I am making my mango sorbet
as well now.

Oh, no! (LAUGHS)

Sarah! Come on!

Oh, my God.

Oh, it looks like a...
I don't know what.

Sarah Todd.
Hello.

Now, you've got a little bit
of a love-hate relationship

with the old choc-top, haven't you?

Oh, gosh, you bring that up.
Why?

I got eliminated on that.

Did you?
Yeah, that's why I was like,

"Oh, jeez. Do I have to make the cone
and everything today?"

Hopefully I've come a little bit
further than that.

What are you gonna do
with the ice-cream component?

So I'm actually taking inspiration
from a kulfi.

So, flavours of what a kulfi
would be.

So, in here, this is cardamom,
vanilla and pistachio as well

for the ice-cream, and then a sorbet
as well.

Or, you know, so I can kind of
swirl it through.

Wow.

So it's going to be a combo
of ice-cream and sorbet.

Yeah. Like, little kind of...

Yes. Try. Swirl through.

Have you done this combo of, like,
ice-cream and sorbet

in the same thing together before?

No, I have not.

Right.

I've never had an ice-cream
and a sorbet in the same thing.

Confident in the texture?

Oh! (LAUGHS)

All that stands between you
and that top 10 spot is a choc-top.

Yeah.

That could ruin your day.

It could ruin my day.
Couldn't it?

Good luck.
Thank you.

Jock and Andy are not quite sold
on my combination

of ice-cream and sorbet.

I came into this challenge
looking for redemption,

but now I don't know
if it's going to work.

Come on, Sarah Todd.

SARAH: The judges are concerned

with my combination
of ice-cream and sorbet.

(SIGHS)
Come on, Sarah, you're fine.

Come on.

I feel that I think the flavours
are definitely gonna work

but it's just whether the textures

of the sorbet and the ice-cream
is gonna come together.

Come on, Sarah.

How about the sorbet? It's ready?

Um, yep.

With the mango sorbet, if you get it
right, it almost tastes creamy

so I'm gonna back my idea.

It's just about executing it well.

Now is not the time to waffle on -
you have 30 minutes to go!

Come on!
(ALL CALL ENCOURAGEMENT)

MICHAEL: Final stretch! C'mon!

You got this! C'mon!
ALDO: Go, Sarah!

Hey, I'm doing peanuts and bacon.

I heard.
(CHUCKLES)

I can smell it.

Go, Montana!

The brown butter ice-cream
is ticking away in the churner.

(CRUNCHES)

How good do those
candied macadamias look?

KEYMA: Yeah, yeah, they're good.

Oh. They look great.
Delicious.

Everything else is done.

That's a fig jam. Awesome.

It's time to get started
on those waffle cones.

I've made quite a few waffle cones
at home before and...

..they're definitely a tricky thing
to get perfect.

I actually have this
exact waffle cone maker at home.

So, yeah, little bit
of an advantage up my sleeve

that I've had practice
with this before.

ALDO: Come on, guys.
MICHAEL: Let's go, guys, c'mon!

Looking good, Mon.

Oh, yes, Mon!
Not too shabby.

Well done.

C'mon, Dan.

Good caramel, brother?

DANIEL: Yeah, looks good.

Hot as... Burnt myself, but...

Mate, you get paid to burn yourself
for a living. You'll be right.

I'm a firefighter.

You would have had worse burns
than that.

Just, um, insult burns. (LAUGHS)
Yeah.

The peanut anglaise is chilling
and I've got the caramel finished.

Time for bacon!

Bacon's gonna go
one of two ways here.

Like, it's going to either...

..ruin this whole thing

and be just this weird, wacky idea
that never worked.

Or, it's going to be
this naughty, sinful dessert

where you feel terrible and
gluttonous for eating it

but you don't blame yourself
'cause it's a bloody good choc-top.

Let's get those cones going, Dan.

There's still a bit of work to do.
(LAUGHS) So...I'd better hurry up.

You've got a lot to do,
you've only got 15 minutes to do it.

C'mon.
(SPECTATORS SHOUT ENCOURAGEMENT)

ALDO: Push! Keep pushing!

Push!
Bring it home!

Come on!
Let's go, Sarah Todd.

Let's go!

This is so hectic.

That's it. Stop. Go. Close.

I don't have much time
left in the cook.

(EXHALES) Gosh.

You just wanna make sure
that the ice-cream is set enough

and the sorbet's also set enough

that I can kind of get that swirl
happening

between the cardamom, kulfi and mango
but there's still a lot to get done.

I haven't warmed up my chocolate
so I am down to the wire.

DANIEL: You ever cooked waffles
before, Michael?

Yep.

I've never made waffle cones before

so I have no idea
how this is gonna go.

It's not far off, man.
Yep.

You're gonna burn your fingers
but it's worth it.

ALDO: Come on, Dan.
Go, mate.

Straight into the mould.

Yeah, boy!

Thank God. What a fluke.
(CHUCKLES)

Next one up straightaway, man,
don't even look! Next one on!

Come on.

I still need to assemble the choc-top
and then dip it into the chocolate.

That's cutting it fine, eh?

Dan, keep pushing, brother.

Pull it together, guys,
five minutes to go!

(CHEERING AND APPLAUSE)
ALDO: Let's go, guys! Come on!

Concentrate! Bring it home!

Come on.

Keep going guys, come on!

DANIEL: My ice-cream is all mixed.

I've got my peanut butter cup cubes
in there, I've got the bacon in there

and the caramel.

Now it's time to just scoop it.

You balling?
I'm always balling, mate.

Let's see how this goes.

How do I...?

I think it's the caramel that's
frozen that's not helping ya.

Gone a lot harder than
I thought it was gonna go.
That's what's happening.

She's gone too hard, eh?
Yeah.

That's just like cracking and
making... It's really hard to ball.

With my caramel, it's gone rock hard,
obviously, 'cause it's cold,

and this is now more of a toffee.

I might have ruined
all this ice-cream.

Oh, my God...
I'm wigging out for you, eh.

(LAUGHS)

I'm not happy about it
but I've just gotta get this done

so I can dip them into the chocolate.

(EXHALES)

MICHAEL: Looking great, Mon!

Mon's got it.

So good, Mon. Well done.

The dipping of it is gonna be
the real challenge.

I've done things where I've dipped,
like, cake pops and things like that
in chocolate before

and they've just fallen
off the stick.

So I don't want that today, I don't
have heaps of ice-cream to work with

so I need to get it right.

Go, Mon.
KEYMA: Come on, Mon.

ALDO: First one in.

Oh, there's the first dip.

This chocolate sets so quickly
so I need to work as fast as I can.

Oh.

Ohhh.

ALDO: Oh, no, Montana!
Aaagh!

It's not fully solid to that cone and
it's fallen off into the chocolate.

(ALL SHOUT)
Oh, no!

Come on, Sarah.

MICHAEL: Dip it, Dan!
ALVIN: Dip away!

Come on, guys!

Anything you've got to finish,
you got one minute to do it!

Let's go, Montana! Keep pushing!

(LAUGHS) I'm basically
up to my wrist in chocolate.

Perfect.

This has happened to me
before, at home,

but I can't believe I've done it
in MasterChef kitchen. (CHUCKLES)

MEL: Ohhhhhh!

Bit dirty.

Righto, gantry, let's count it down!

ALL: 10! 9! 8! 7!

6! 5! 4!

3! 2! 1!

(CHEERING AND APPLAUSE)

Well done, guys!
Great work.

That was so much fun.
Ohhh!

(LAUGHS)

What a mess.

Never thought I'd be on MasterChef
making choc-tops.

Hopefully, the three judges have
that same sort of kiddish thing

that I like where...

..it's funky but, um, you know,
it's yummy as well.

Deadset, that bacon -
just, like, wow.

I love it. (CHUCKLES)

ANNOUNCER: Enjoy another taste
of MasterChef

with full MasterClasses, best bits
and delicious exclusives at:

Well, I speak on behalf of these two

when I say we couldn't think
of a better challenge

to put one of you three into the
top 10 of this year's MasterChef.

And the first choc-top that we'd
like to taste belongs to Montana.

(APPLAUSE)

Oh, my gosh! (CHUCKLES)

Montana, you're so close to top 10.

How badly do you want this?

Um, more than anything.

Yeah, the arms are back.
(LAUGHS)

It'd just be the best thing.

So I hope I've done enough
today to...

..hopefully do that.

Please introduce your choc-top.

So it's a brown butter
and fig ice-cream with chocolate dip

and...maple-roasted macadamias.

And you...

..poured a little bit of chocolate
into the base as well.
Yes.

Yep.

Is that so we could do this?
Sure. (LAUGHS)

It's a security measure.

All we need's a movie.

Montana, that was so great.

It's fully loaded.

Every single element of it
is dialled up to a 10.

I love the fact that the chocolate's
really, really thick.

Because it had that great crunch
that you have

and for me,
that's the joy of a choc-top.

Yeah.

The actual ice-cream itself
is beautifully executed.

I love the chewy little stubs of figs
going on in there.

It felt indulgent.

So, well done.

Thanks. (GIGGLES)
Montana, it was so luxury.

Start with the top.

The macadamias,
they are so addictive.

Technically, the ice-cream is really
great, the texture is unbelievable.

You've got those sweet, gnarly figs
in there.

The cones were really well done.

I dug it.

Thanks.

This stuff suits you down to T
and you've done a really great job.

Montana...

..the brown butter ice-cream
is where it was at.

It is so luxurious.

And the salty thick chocolate
on the outside

with those maple-candied
macadamia nuts is genius.

Because, I mean, I literally got
a bite of everything together

and it was just beautiful.

Thanks.

If that's what choc-tops are,
I'm all in.

Well done.
Thank you.

(APPLAUSE)

That's gonna be hard to beat.

It's just nice. (CHUCKLES)

Next up, it's Sarah!

(APPLAUSE AND CHEERING)

I came into this challenge
really wanting redemption

from that damn choc-top that got me
eliminated in season six.

I've thrown everything at it today
that I could

and I'm happy with
what I've created.

Did you do the according... (LAUGHS)
I did!

There's like a baby size
and a mama size and a papa size.

(CHUCKLES)

I'm just crossing everything,
hoping the judges like it.

Righto, Sarah, run us through it.
What's the name of your choc-top?

So I've made a mango swirl
choc-top, inspired by kulfi.

So it has cardamom ice-cream,
mango swirled through,

white chocolate on the outside
and pistachios.

Um, am I right in saying that was a
little harder than you anticipated?

Yeah. It was manic, for sure.

(LAUGHS) Oh, my gosh.

Like, I think this explains it.

I don't think I've ever looked
this dirty in this kitchen.

It's, um, not quite as finessed

as I would have liked
to present it, but...

..hopefully, you enjoy the flavour.

Well...let's see.

What?
Hurry up. (CHUCKLES)

Mate, I'm just eating my choc-top.

"I'm eating my choc-top."

Sarah, what a riot of flavour.

There are so many sophisticated
sensations going on here.

And then you have this really lovely,
fruity, slightly icy mango.

But I really like that contrast
of creamy and refreshing

because you sort of get
the best of both worlds.

The waffle cone being taken
right to the edge,

it has a lovely biscuity quality
to it

that really just only seeks
to enhance the flavours

of your choc-top.

I think it was very you

and I think it was a really lovely
choice for this challenge today.

Wow.

Can't stop eating it.

Sarah.

I really, really, really
enjoyed that.

Thanks.

It's like a fresh version of kulfi.

Having the mango through it,
the pistachios on top,

white chocolate...

..it's such a nice flavour
along with your mix of ice-cream.

Well done.
Sarah.

Flavour-wise, cannot knock you.

I think you've got it spot-on
with the amount of spice.

Texture of the ice-cream, faultless.

Like, it's silky, it's smooth,
truly expertly done.

That mango swirl sorbet mixed
through it, it's absolutely spot-on.

It works perfectly with it.

So, great stuff.
Amazing. Thank you.

(APPLAUSE)

That's brilliant.
Yeah.

Really, really, really, really good.

I am so happy the judges love
this ice-cream.

I feel like I've definitely
redeemed myself this time around.

And finally, Daniel!

(APPLAUSE)

I'm genuinely going
for ugly-delicious

and it looks deadset like a child
has made these choc-tops.

(CHUCKLES)

I think this is as tasty as...

Wow. Have a look at that.

It's almost as messy as your apron.

..but I don't know how this
is gonna go.

Oh, God.

(APPLAUSE)

Wow. Have a look at that.

(ANDY CHUCKLES) Oh, God.

How good is it, eh?
So good.

(LAUGHS) Oh, God.

You're the Jackson Pollack
of choc-tops.

Artistic point of view on 'em,
you know?

Alright, Daniel,
what did you bring us, mate?

I'm calling it
You're Bacon Me Go Nuts.

You're Bacon Me Go Nuts?

Yeah.

I like it.

So it's peanut butter ice-cream

with Peanut Butter Cup cubes.
Yep.

Bacon in the ice-cream
folded through,

and uh, shards of toffee.

Shards of toffee?
As in you made toffee?

Well, it was caramel and then
when I put it in the ice-cream,

it hardened...
(LAUGHS)

..and then I crushed it up and it
kind of worked out alright,

'cause you eat it
and it's like a crack

and then it sort of goes gooey,
so...

Yeah, right.
Um...

What was...
I wonder what it'll be like now.

It might have that crack and then
hopefully, it goes gooey again.

(ALL LAUGH)

Thank you for the chocolate skirt
on mine, by the way.

Yeah. It was intentional, that.
I like it.

It shows pizazz.

I just landed a big hunk
of that toffee.

Mm.

It's like...

..crispy then chewy.
Mm.

Just like you said it.

Yeah, my plan worked. (CHUCKLES)

It's a textural...journey,

that ice-cream.
(LAUGHTER)

Dan is on fire.

I'm loving this, man.
This has been a great day.

Oh, yeah!

Yes! Got a clap! Yes!

(CHEERING AND APPLAUSE)
Whoo-hoo-hoo-hoo!

Yes!

I finally got a clap!

That is a very, very good choc-top.

(CHUCKLES) Thank you.

Um...that is mental.

I don't know
if you Steven Bradburyed it...

(LAUGHS)

..or every single element
was with intent,

but the final product
is quite amazing.

Well done, mate.
Thank you very much. (LAUGHS)

Cheers.

Very... Very happy for ya, you know?

The ice-cream is so well done.

The bacon at the end.
The bacon!

Hoo! What did you do? Hoo!

(WHISTLES)
(LAUGHS)

Mate, honestly...

..it's...it's really good. You
should be super proud of yourself.

I know we're having a laugh

but there's some really good
techniques in there.

And flavour-wise, it is spot-on.
Like you said, hoo!

(WHISTLES)

Daniel...

..it's absolutely fantastic.
(CHUCKLES)

It's...stupidly generous

when it comes to flavour,
texture, sugar.

The bacon is salty and fatty
and it's so fun as an addition.

I'm so glad you made that choice

and it really shouldn't work
on so many levels, but it just does.

Yep.

The cone itself
is beautifully executed.

Lovely biscuity texture.

Then you go and throw in the Peanut
Butter Cups and those - what is it -

crunchy-then-gooey shards
of caramel.

You smashed it today.

Thank God for that.
Well done, Daniel.
(APPLAUSE)

(CHUCKLES)

Who saw that coming?

Gotta say, three exceptional versions
of the famous choc-top.

But there can only be one winner.

The first person into our top 10
for 2022 is you...

..Daniel!
(CHEERING AND APPLAUSE)
Yes!

Yes! Yes!

Yes!

Daniel, mate, that was
an absolute cracker.

It was a belter.

How's it feel? You're the first
person through to the top 10!

Oh, man. I can't believe it.
Like, I honestly...

I didn't think... Yeah, I didn't
expect to make it past the top 24.

But I made it here.

What an immunity to win

because not only are you
the first person into our top 10,

a version of your choc-top...
Oh, yeah! (LAUGHS)

..gets distributed
Australia-wide, mate.

How good's that?

Honestly, I'm proud as punch, eh?

Oh, what an immunity to win.
That's a good one.

(LAUGHS)

Alright, everybody, great job today.

Go home, make yourselves
a cup of tea, put your feet up,
be kind to each other

and we'll see you all back
in the MasterChef kitchen soon.

See ya.
Thanks, guys. Cheers.

Bye.
(ALL CONGRATULATE)

Well done.

Well done, mate.

Good job.

Who saw that coming? A Fan.
That's so great.

From Territory tacos to the top 10.

MICHAEL: Really proud of you, pal.
It was good to watch.

ANNOUNCER: Sunday night
on MasterChef Australia...

Please welcome Rick Stein!

No way!

..one of the biggest names
in global gastronomy...

Oh, that's the best sauce
I've ever tasted.

..brings a
challenge

that takes them to the
ends of the Earth...

TOMMY: I have to
bring it today.

Top 10, elimination,
Rick Stein.

It's a new one
to me.

There is no
holding back today.

(EXHALES)
(SIGHS)

..and it will
send someone...

(SIGHS)

..home.

Captions by Red Bee Media