Original subtitles

DECLAN: It's a happy day.

White apron. White! White apron.

Another week in the MasterChef kitchen.

Get me in there. I'm super keen.

We're coming up to the halfway point,

and I'm absolutely loving being back here in this competition,

and I finally think I'm finding my feet here.

Welcome. Thanks, guys.

Welcome, guys.

Welcome. Good morning.

ANDY: Oh!

Head to your benches!

LAURA: Where are we going, Benny?

Let's get the front, Benny, two. Yeah, let's do it. The two at the front, OK!

(LAUGHTER)

Race!

Let's do this.

Whoo!

Hello, everyone.

CONTESTANTS: Hello! I'm so excited!

This week is all about something very near and dear to my heart.

Welcome to Sweet Week!

(CHEERING)

Oh, I love it.

Sweet Week! One whole week of sweets?

Oh, my God!

This will be fun. I know.

CALLUM: I've always had a really big sweet tooth.

I just think there's this amazing creativity you can have with desserts.

So I think it's gonna be a really exciting week.

OK, gang, you ready to see

what today's mystery box is all about?

Yep. Yep.

Oh, no. What is it?

Oh, no.

Go on, then! You can lift your lids...

..now!

(CONTESTANTS EXCLAIM)

Holy shit!

Oh, my God!

No! Oh! Oh, my God!

What is it?

Oh, my God!

What?!

What is this?

It's all that's kind of gooey, gummy, goldeny lava thing.

Oh, my God. Is it edible?

What is it?

It's gooey.

DECLAN: It just reminds me of, you know, a bit of plaster,

making a mess on the job site,

mixing up the setting mix.

I love it.

We've lost Declan, honestly.

He's no longer with us.

CALLUM: I'm looking around at everyone's piles of goo,

and Declan is scooping it up and playing with it.

Theo's trying to make sourdough bread out of it.

He's folding it and working the dough.

And mine is, like, so sticky and wet and it's spilling everywhere.

Oh, what a mess.

I just have the urge to clean it up.

Well, it is a day OOZING with potential.

We want you to create a sweet dish inspired by what's in those boxes.

We're looking for gooey, oozy.

Think texture, mouthfeel, visuals...

..and, most importantly,

make sure it tastes incredible.

And if you cook one of the top four dishes,

you'll be cooking in tomorrow's pressure test,

where someone wins immunity!

(CHEERING)

Let's do it.

We're giving you 75 minutes.

The pantry and the garden are at your fingertips.

And you can make absolutely anything you like,

so long as it's sweet, sticky and sensational.

I can't believe I'm about to say this, but...

..make us go gaga over your goo!

Your time starts now!

JEAN-CHRISTOPHE: Allez! Good luck.

Where do I start? (SQUEALS)

BEN: Come on, Laura, get that door open.

DECLAN: Oh, thanks, Lozzie! (LAURA SQUEALS)

What a lady! (LAUGHTER)

Oh, so much stuff.

Goo is not usually at the top of the ingredient list

when it comes to making a dish for me.

And then, of course, it needs to taste good.

So doing both those things is not going to be easy.

Vanilla, vanilla. Powder. No, paste.

When I think of making desserts at home, they are very simple,

they're light.

Sticky and gooey?

Not so much.

POH: Look at Andre, look at Andre. He's like,

"What do I do? What do I do? What do I do?!"

And, of course, he brings out a potato.

Oh, my God, he really is.

Of course he pulls out a potato.

Desserts are definitely not in my wheelhouse.

But I have a few dishes in my top pocket.

I'm on brand here.

I'm turning a savoury gnocchi dish

into a dessert gnocchi dish.

The sweet gnocchi dish is a foundation of northern Italy

and, growing up, my nonna would make

a beautiful, sweet gnocchi,

where she would fill it with all sorts of jam and prunes

and then fry it in cinnamon sugar.

So we were brought up with eating gnocchi for main,

using the leftover,

and gnocchi for dessert.

It's going to have cinnamony butter as a sauce,

and then, on top of that, an amaro caramel.

And it will just ooze to make the sauce of the gnocchi.

For my amaro caramel,

it needs to be, of course, a beautiful consistency,

so when you scoop the gnocchi,

you're going to get a lot of goo in it.

I've got to sell this dish to the judges.

That might be the hard bit.

Might be another history lesson in northern Italian cookery today.

SNEZ: Already melting! Argh!

That's... That's not ideal.

THEO: # Choccy, choccy, choccy

# I like choccy in my tummy

# And I feel like eating it. #

How fun is this? They can just really go all out today.

I really want to feel that joy. I mean, you saw them. Yeah.

They were like kids playing with the slime.

Yeah, yeah.

ANDY: Would love to feel that memory, you know,

that they're pulling from

because, like, even just torching a marshmallow

over the fire... Yes.

..and seeing it, like, stretch out of your mouth... Yes!

..is like... It's vivid in my memory.

I would do a MasterChef-style s'more happily.

Yeah. Whatever that means. Mm!

That's up to them with their creativity.

Making sweets is probably the most direct way

of being creative and also having fun.

So what I want today,

I want to be able to get not just gooey,

but licking my spoon.

Mm, spoon-licking good.

The talent in this room right now is so, so high,

I feel like everyone's just going to have to raise the bar,

raise the bar, raise the bar... Yeah, yeah, yeah. Absolutely.

..if you want to be talked about at the end of the day.

GOO for gold!

Sorry. I'm not sorry.

I've worked as a pastry chef

in a few restaurants back in Adelaide,

so there's been a lot of training.

I feel like it's my little secret weapon.

I've definitely got a sweet tooth.

I'm the kind of gal that always looks at the dessert menu

before the savoury menu when you go out,

because there's always room for sweets.

I love creating dishes that are all about nostalgia,

so bringing something that the judges are going to know,

they're going to know the flavours,

but then also getting that goo involved in that dish

in some aspect is going to make it really fun.

Um, so I'm gonna make a little take on an affogato.

Um, I'm kind of taking inspiration

from what visually looks like a Ferrero Rocher.

And I'm gonna have, like,

a gooey amaretto, chocolate, caramely centre,

so once you dig into the dish,

you should just theoretically have a nice pull

of that beautiful chocolatey amaretto caramel.

The first thing I need to crack onto is making my semifreddo.

The semifreddo goes into the moulds.

That goes straight into the blast freezer,

and these need to sit in there

until they're completely frozen through.

Probably a good 45 minutes.

Set it on goo,

make goo, make more goo.

This could be the most incredible adult version

of a Ferrero Rocher with a good amaretto kick,

but if it doesn't have that ooze and gooey factor,

I'm not going to get to the top four.

A mixer, bowl... Alright.

Up for grabs today is the chance to cook for immunity,

and we're so close to the top 12.

Things are getting competitive,

so I need to give it everything I've got.

A straight espresso, yeah?

Long black.

I thought you were getting coffees. I was like, "What the hell?"

That'd be alright, wouldn't it? Yeah, that would be great.

Just a little double espresso, you know.

I don't have a sweet tooth,

but I've made tiramisu before.

I like it because, when it's done properly,

it's not overly sweet.

And you get some bitterness from the coffee and the chocolate.

To fulfil the brief, first thing that springs to my mind is caramel.

It's going to be pretty classic, with chocolate and coffee,

but I'm going to have a nice gooey layer

of salted caramel in the middle.

So when the judges lift up a big scoop of that tiramisu,

you'll see that caramel kind of stretch away

and it'll kind of fall apart and be gooey.

Yeah, I'm looking good for time. I'll get it done.

AUDRA: Alright, let's do this.

Here's why desserts suck - it's too many bowls.

Too many dishes.

THEO: WHISKY business.

(SQUEALS) Sweet Week! Yay!

The only thing that comes to my mind

when I'm thinking of goo is caramel,

and, like, caramel, caramel, caramel.

But then I remember this little childhood treat.

It's a marshmallow covered with chocolate,

and there's a biscuit on the bottom.

So when you bite into it, it kind of stretches.

So the first thing I'm getting started on

is my marshmallowy centre.

The way I'm going to make the marshmallow

is I'm going to bake it slow and for a long time,

so it doesn't crisp up,

and the centre is still oozy and gooey.

And I'm also going to make this extra raspberry jelly element

that's going to sit in the centre of the marshmallow,

so when you tear it apart the jelly will come out.

I'm pretty excited.

If I pull this off, this is gonna be boom.

BEAU: I love a bit of goo.

DEPINDER: Oh, I love a bit of goo, too.

(LAUGHS)

We need to shut it. Shut up!

OK, guys, one hour to go!

Come on! Good luck!

Let's go-ey!

Let's gooey! Let's go-ey. Yeah!

What he said.

DECLAN: Alright. Shit's getting serious today.

What are you doing? What? I'm a sweaty man, Loz.

Why do you look like that?

I'm trying to be a bit considerate here.

I love cooking desserts.

That's where my cooking stemmed

was, you know, baking Betty Crocker cakes,

or, you know, licking the back of the spoon.

(NASALLY) I need precisely 265g of it.

Stop it, you're confusing my measurements!

But so far in this competition, I feel like I'm pigeonholed a bit.

Alright, so that's going in there.

You know, I'm the fish guy, I'm the seafood guy.

So after I did the desserts last week

in the team challenges that saw success,

it was certainly a little boost in confidence.

So I just really want to push the boat out today

and showcase my skills in dessert.

Whoo!

I want to do something spectacular.

Declan. Sweet Week - you digging it?

Yeah, I am. Nice.

What are you gonna do?

Um, so I'm doing a croquembouche.

Um... (GIGGLES)

Yeah!

Um, so I've got... I'm putting my spin on it.

I'm going to pipe, um, like, a thick marshmallow caramel sauce,

so they're gooey, stringy,

and then I'm going to stick a couple of sticks out

and spin some sugar

and, like, put that around it.

So how many choux are you going to make?

Um, I think I've got maybe 30 or something.

30?! Yeah, three-zero.

Are you crazy, Declan!

Would you ever try to make a croquembouche in 75 minutes?

Yes, but not in 75 minutes, and no with a marshmallow inside.

No way. But you are very brave.

A croquembouche in 75 minutes, no matter what it's filled with...

Yeah. ..it's a steep mountain to climb.

(GIGGLES)

Far out.

I've never made a croquembouche and never done it in 75 minutes,

but, um, I really want a shot at immunity.

Hopefully, it comes together.

A lot of equipment on the bench today.

It's tricky to find anything.

I swear I had butter here.

When I think of goo,

certainly, caramel is something that comes to mind,

but it's so easy to make caramel too sweet,

and so I'm going to use parsnips in three different ways

to offset that sweetness

and make sure it's still a well-balanced dessert.

So I'm going to do a chocolate cremeux,

wattleseed and parsnip ice-cream,

with a big old parsnip caramel in the middle,

to sort of have that same gooey moment

as what the judges just gave us with the mystery box.

So there's going to be parsnips in the caramel,

parsnips in the ice-cream,

and then some parsnip chips on the dish as well.

Just doing a, you know, a classic today,

I don't know if it's going to be enough

to kind of get in that top four,

so I wanted to do something a bit weird and quirky,

see if I can really push the envelope today,

I guess the risk you take

when you cook a quirky flavour combination

is there's no guarantee the judges are going to like it.

So I need to be really careful with making sure that

this unusual flavour combination actually works

in terms of the different flavour profiles

that bring it together.

Just need to give myself enough time at the end

to be able to taste it all and make sure I can balance it.

BEAU: Just under an hour to go for my tiramisu.

Just a bit of dust and we're done.

I've got my finger biscuits piped out,

and I'm putting them into the oven.

I'll risk it for the biscuit.

The next thing I need to do

is to get on to making the mascarpone cream.

Hey, Beau. Hello. How are we?

Good. What are you making for day one of Sweet Week?

I'm making a tiramisu,

but I'm going to have a nice, thick, gooey layer

of salted caramel in the middle.

Your challenge is going to be all about that texture.

So we don't want a soggy tiramisu, but we do want that gooey layer.

Give us gooey and not soggy, Beau. Alright, will do.

Thank you. Thank you.

AUDRA: I'm going to make a chocolate yoghurt lolly cake.

There's Maltesers and caramel in the middle. Right.

So when you cut the whole thing out,

the Maltesers and the caramel kind of ooze out like a lava.

So when did you make this last?

Well, my kids... My kids are 21...

How old were they? Four.

(LAUGHTER) Wow.

Oh, my God, that's a long time ago.

I'm going to make an almond and dark chocolate parfait.

Get a caramel inside.

It's going to be oozy and a little bit mandariny,

and a mandarin sorbet on top.

JAMIE: So we're gonna have a white chocolate cremeux -

I'm going to freeze into a mould -

and then the centre will be a Pedro Ximenez butterscotch.

So when you cut it open, you should get gooey cremeux,

but also really super-gooey soft caramel.

Sounds like a very adult dessert, actually. It does.

Yeah, yeah, yeah.

Alana. ALANA: Hello! Alana.

Sweet Week. You'll be loving life. Yes, I'm enjoying it.

We've got whole orange cake

with some yuzu caramel in the middle

that, after it cooks, it's still going to ooze all the way out.

Flavours are very good already, so, yeah, good luck.

Thank you.

I didn't get oranges!

Why didn't I get oranges? Argh!

DECLAN: Alright, that's buzzing.

A little over 45 minutes to go.

Judges think I'm sabotaging myself a little bit,

trying to do a croquembouche in 75 minutes.

Oh!

But it's the white apron

and it's the beginning of Sweet Week.

Like, I'm just going for it.

I'm just getting creative as we go.

My choux buns are cooking away in the oven.

I'm working on my marshmallow,

but I need to get started on spinning this sugar.

I'm going to get a bit weird over here.

You can get as weird as you want. And like... Yeah.

That's pretty standard. Alright.

I have never spun sugar before...

Alright!

..but I understand the process of it.

Come on. I really want this to work.

Oh, yes.

Wax on, wax off, baby.

That is such a genius technique!

I love that!

You're gonna catch flies in that thing.

I am! A proper caramel web.

I'm catching flies, not feelings.

I'm absolutely powering through this challenge,

but there's a lot to do.

Oh! That...

Watch my spider's web!

I'm gonna keep this one short and sweet.

45 minutes to go.

Where is the time going, man? I do not know, hey.

ANDRE: 45 minutes to go for my sweet gnocchi dish.

My ice-cream is frozen.

My amaro caramel is glossy and delicious.

And now I need to put everything into the gnocchi.

Alright. Let's do it.

This part of the cook is very important

because I don't want to over fry the gnocchi,

otherwise it goes too chewy.

I need to keep some lightness in the middle

and just enough caramelisation on the outside.

I'm enjoying this cook.

The sweet smells from the gnocchi,

the cinnamon butter and sugar,

and I hear Pavarotti singing.

(LAUGHS)

Sorry.

LAURA: Where does the time go in this kitchen?

Pretty much got everything on the go.

My Ferrero Rocher crossed with an affogato.

The caramel's on the stove,

the crunchy crumbs are happening.

The trickiest part for me right now

is I've got my semifreddo in the blast freezer

and my chocolate caramel centre.

I need to put that into the semifreddo

and then reset those together.

It's kind of an impossible mission.

They're not completely frozen, but I need them to work.

As I start to dip them inside of the semifreddo mould,

I've noticed that my semifreddo are soft as,

like, they are literally mousse texture still.

It's melting everywhere.

So now my biggest concern

is my semifreddoes need to be rock solid

before I can even think about dipping them

and making it look like a Ferrero Rocher.

Plan B? Nah!

There's no Plan B in my kitchen ever.

There's definitely no Plan B today.

(LAUGHS)

If my semifreddo is not set, I literally do not have a dish.

Oh, my Lord. Pray for us all.

You're gonna have to GOO for glory.

30 minutes to go.

LAURA: Oh, my Lord.

Half an hour to go?!

Nice, healthy chocolate deep-fried ice-cream.

So far, I'm pretty happy with my parsnip dish concept.

Yeah, ice-cream's looking good. Tastes good.

I've got my macadamia chocolate cremeaux

in the freezer.

I've got my parsnip caramel cooling down as well.

Everything is going along swimmingly.

It's time to make some of my crispy, crunchy elements.

So playing with the deep fryer is...

I'm going to get some of this parsnip I've got here left

and deep-fry a few little bits.

I want to have a very clear ooey gooey moment for the judges

with plenty of that parsnip caramel.

But I'm going to top that with parsnip chips

with a little kind of vinegared saltbush,

so it's really texturally interesting to eat.

I wouldn't recommend putting a deep fryer

right next to an ice-cream machine, but that's where I'm at today.

I'm really happy with how this is coming up,

but I don't like working messy

and with the five different appliances

going at once,

it's not doing any good for my OCD.

Can I say something? Of course.

I think you are mad, but I love you.

OK. Thanks, JC. No, I appreciate it, mate.

Thank you.

I'm making an oozy, oozy peanut butter parfait

with a butterscotch sauce and a chocolate mousse on top.

Today, I'm making eclairs.

So I'm going to have, like, a chocolate creme pat.

I'm going to have lots of caramel in the middle,

so when they do take a bite, they will definitely get goo.

So I'm just making a chocolate fondant

with a little caramel centre.

I'm also making a marshmallow

with a bit of kind of whisky flavours

and an orange white chocolate Chantilly.

If I can get it done in time.

SNEZ: Nice one, Deckie. Cheers.

Good work, champ.

You're a champ. You're a champ. Look at that.

Less than 20 minutes to go,

it's time to check on my marshmallows

for my little childhood treat.

I really am hoping for this perfect texture -

when you touch it, it kind of springs back

and you know it's going to be soft and gooey inside.

(MUTTERS)

Oh, my God, I did not press that thing.

I changed the temperature, but I didn't press the number,

so it was off completely.

(SIGHS)

Meringue is not good.

It's an absolute disaster.

There's no way it's going to be done.

I can't believe what I've just done.

I haven't even turned the oven on.

I'm absolutely panicking now.

I don't know what I'm gonna do.

I stuffed it up big time.

Yeah? That's no good. Yeah.

I need to change the dish completely.

I need to think quick. I need to think fast.

I need to have a dish for judges.

ANDY: Are you good, Snez?

Andy! When I change the temperature, I never pressed the button.

The oven was off, so the meringue is no way going to be cooked.

So what are you gonna do in 15 minutes...14 minutes?

14 minutes, I'm going to make up this quick little doughnut

that I'm going to stuff with caramel.

So doughnuts, caramel, pull apart, oozes out, happy days.

You are making doughnuts with caramel?

Yeah. In 14 minutes?

I can do it.

OK. Your time starts now. Thank you.

Where's my scale?

Scale? Scale.

I quickly put on the oil on the stove to heat up

'cause it needs to be super hot before I can fry it.

I add the egg, flour, yoghurt, sugar and start mixing.

I'm a mum. This is what mums do - survive.

OK, I need some alcohol as well.

For my dish, not for me.

God.

ANDY: 13 minutes, Deckers.

Mate, I'm good. Start filling, brother.

It's gonna happen. It's gonna happen.

We're coming up to the end of the cook,

and there's at least 40 choux buns ready to be filled.

My marshmallow's looking shiny and delicious,

ready to go in my piping bag.

Far out.

Come on. Get in there, you dog.

These need to be executed perfectly,

because this is what's getting

that gooey, ooey element inside of it.

That looks like hard work.

Oh, explosion.

I thought this would be a lot easier than what it is.

I've got marshmallow coming out the top.

I'm trying to jam it in there.

Go, go, go.

And it's just hit me.

I might not have enough time to construct this tower.

Oh, God! (LAUGHS)

I've got a hell of a lot to do.

I'm going to start using some of this marshmallow

to stick these profiteroles together.

Come on! (GRUNTS)

It's a mess, but I've promised a croquembouche,

and I'm going to deliver a croquembouche today.

(LAURA GRUNTS)

BEN: How'd that go? Wow, that was hard work.

All the elements for my amaretto affogato dome -

pretty much coming together.

The coffee caramel sauce is ready to go in its jug.

I've got my crumb mixture made.

The only thing I need to do now is wait for my semifreddo to be set

before I can actually start plating my dessert.

I have no control over what's going to happen,

and it's just like, please work, please work.

As I pop out that semifreddo,

I am just like...

She set. Yeah?

Yeah. It's set, it's set, it's set.

Oh, thank gosh this has worked!

But I'm still not out of the weeds.

I just need to use my brain now.

I know I'm going to cut this down to the last few seconds.

We love the pain. We love the pain.

BEAU: I'm just gonna eat a little bit

'cause I'll get a sugar rush.

I'm going really good with my tiramisu.

I've got my mascarpone cream done.

Caramel's ticking away.

Finger biscuits are out.

It's time to plate this up and get it exactly right.

So the first layer of biscuits

needs to fit the entirety of that bowl.

You don't want any big holes in there.

Here comes the goo.

I'm going to put down the salted caramel next.

I want that to go on top of the biscuit.

And I'm doing it on top of the biscuits

because if I put the cream down first,

the caramel might seep down in through the cream.

The judges do not want a soggy tiramisu,

and I don't like a soggy tiramisu either.

Hey, baby!

JAMIE: Chaos for the start of dessert week.

Listen up, you have five minutes left.

Oh.

It is absolute chaos.

I'm making my last-minute doughnuts.

Let's try it.

I'm starting to pipe the doughnut mixture into a hot oil.

I just need to fry it now.

Come on, Snezzi.

So I decided to do it in this little ladle

so I can add hot caramel inside.

So when you open the doughnut,

the caramel oozes out.

Make them smaller.

My whole dish relies on this gooey element.

Is it going to work? I don't know.

(SIGHS)

Can't wait for my sugar rush.

Two minutes to go.

Goodness me. Look at that.

I'm pretty much at the point where I can start plating.

I start with that chocolate macadamia cremeux

on the plate.

It's quite rich and earthy.

And fill the moat, so to speak,

with plenty of that gooey parsnip caramel.

OK, cool.

I've then got lots of little crispy, crunchy bits,

so vinegared saltbush, crispy parsnip chips

to really kind of offset that sweetness again.

Yeah. So far, so good.

Mm!

Kind of tasting everything and making sure that

this unusual flavour combination actually works.

Ice-cream's looking good. Tastes good.

I think it's come together really, really well.

I've pushed everything to the extreme.

There's a lot of savoury flavours, a lot of salt in this dessert.

So it's the kind of dessert

that the judges are going to either love or hate.

ANDRE: Let's go.

I'm feeling really good about my dish.

My amaro caramel looks beautiful. Tastes right.

It's gooey. I think it's hit the brief.

And the sweet smells from the gnocchi,

the cinnamon, butter and sugar,

it takes me back to my childhood.

I'm done.

Dippy dip.

Less than a minute to go, I grab a skewer.

I stick that into my semifreddo.

I dunk that as quickly as possible into that chocolate mix.

Oh, my God. (SHRIEKS)

I feel like Usain Bolt, but in chocolate-dipping world.

I'm loving my life right now.

DECLAN: Countdown's on and it's coming to life.

I've constructed this tower.

I've torched some of the marshmallow.

And I think I've hit that goo brief.

Yes!

I can't believe I've done it.

Yes!

30 seconds. ANDY: Come on.

(SNEZ GROANS)

It is absolute chaos.

I'm still kind of getting the doughnuts out of the oil.

I'm actually so flustered right now.

This is the most embarrassing thing I've ever plated.

It's definitely not what I wanted to plate,

but I'm gonna have a dish that's edible.

(SIGHS)

Time's up in 10...

JUDGES: ..nine, eight,

seven, six, five,

four, three,

two, one.

(APPLAUSE)

SNEZ: Let's GOO! DECLAN: Go!

Oh. Ah!

Cuddles!

Oh, my God!

Oh, my goodness!

Well, we kicked off Sweet Week with a really, really fun challenge.

Let's see how gooey you got.

Declan, you're up first.

I'm walking this up to the judges,

and the last thing I want is it to fall over.

I might not be a structural engineer with this croquembouche,

but this is the dish that I wanted to present to the judges today.

And they can absolutely see

that I've pushed myself out of my comfort zone.

Declan, what have you made?

Um, this my crooked croquembouche.

Yeah, it's a little bit skew-whiff.

That is actually wild that you did that in 75 minutes.

That's just over an hour.

(BOTH LAUGH)

Yeah. But the question is - is it gooey?

Declan, your Italian meringue is actually beautiful and silken,

so well done on that.

And I loved all those little burnished bits

where you torched it.

I thought it was actually a super smart move

to stick that together with the Italian meringue,

because that's where people usually get their fingers burnt.

And for you to stick that together

and give us a little bit of that goo was really, really smart.

Declan, this is such an incredible achievement

for 75 minutes.

I love that you took inspiration from that golden slime

first thing today,

and had that amazing kind of web,

and watching you just do the whole thing was...

Yeah. It was a lot of fun.

Declan, your choux are crispy.

They're lovely.

And introducing a marshmallow-type meringue

I think that was pretty smart of you.

It was fun. You're funny.

You've been sweating like a little petit cochon.

But how you are, I love you. Thank you.

ANDY: Thank you! Thank you.

Thank you.

Thank you. Thank you.

Thank you. Thank you. (EXHALES)

Next dish, Laura.

Walking my dish up, I'm so, so happy

because it looks absolutely incredible.

Ooh.

Oh, here we go Oh, my gosh. It shimmers.

It's got that little coffee caramel sauce.

It's got the gooey caramel on the bottom.

I'm hoping I have given myself the best possible chance

to be in that top four.

Laura, what do you make?

I've made an amaretto affogato.

So you've got a almond praline semifreddo.

Inside, there's a coffee caramel amaretto centre.

It's been dipped in chocolate.

There's a roasted wattleseed salted chocolate,

feuilletine roasted almonds,

and then a coffee caramel sauce.

It's very inviting.

Laura, affogato is one of my all-time faves.

Um, and this did not let me down.

Oh, yes! (LAUGHS)

The flavours are spectacular.

I love that bitter almond flavour of the amaretto

with the really intense chocolate.

It was so gooey.

I absolutely loved it.

Uh, Laura, it's just layers and layers of indulgence.

You would expect this affogato to be quite rich, super condensed.

Actually, it's not.

It's precise,

you can detail the almonds,

the saltiness is just enough.

It's a well-accomplished dish. Well done.

Laura, I'm a bit angry because, coming into Sweet Week,

I was like, "Just hold back a little bit.

"It's a long week, lot of sugar, lot of kilos."

(CHUCKLING) Like, "You don't want to blow out."

And I said, "Just don't...

"You don't need to eat all of it.

"You don't need to!" (CHUCKLING)

And I just did it! And it's the first day.

And that makes me angry.

Texturally, I loved it.

You got the goo factor. It made me angry, but well done.

Yay! Thank you! (CHEERING AND APPLAUSE)

Honestly, after the marathon that was to make that bloody dome,

I am just like... (SIGHS)

I'm on cloud nine right now.

OK. Next, Sarah.

SARAH: Chocolate and caramel fondant.

Sarah, the flavours and the taste is lovely.

But we know you can do better.

And we know it's just a bad day in the office. And that's it.

POH: Next up is Audra.

AUDRA: It's a chocolate lolly monster. (CHUCKLES)

ANDY: I think that you made the right decision

to go back to that childhood memory. Yeah.

I would say you kind of went a little bit too far.

I know. But I see the potential in this.

JEAN-CHRISTOPHE: OK, Theo, you're next.

THEO: A peanut butter parfait and chocolate mousse.

I think you did a good job.

Yeah, the gooeyness is in the dish,

but your butterscotch parfait, I think, is too rich.

You're up next, Callum. Whoo-hoo!

CALLUM: I'm walking my dish up to the judges,

and it's something that I'm really proud of.

And I just hope that they like this quirky flavour combination

as much as I do.

(JUDGES EXCLAIM WITH SURPRISE)

POH: Whoa!

It's a chocolate and macadamia cremeux,

parsnip caramel, crispy parsnips and saltbush,

and a wattleseed parsnip ice-cream.

So, there's a lot of caramel in the room today,

so the question is

just whether the parsnip makes yours better...or not.

(CHUCKLES) We'll see.

For me, it looks like a little lagoon of caramel.

Oh, I like that!

It's kind of like chip and dip.

Yeah.

Well, that's the gooiest caramel we've got yet.

Callum, you are the Mayor of Goo Town, mate.

That hit everything on another level.

Immediately, your cheeks start to, like, pull in

from the salt and vinegar on the saltbush.

And then all of the fat and the sugar starts to take over.

So you're getting the caramel and the cremeux just taking over.

And then, from there, it goes back into the parsnip,

just, like, the savouriness of that just pulls everything back.

The degree of difficulty to wrangle all of these flavours on the plate

is, like, 15 out of 10,

and you knock the absolute hell out of the brief.

Mate, well done.

POH: That caramel is packed full of that parsnip flavour,

which I love.

That does exactly what you set out to do with it,

which is balance all that sweetness.

I think you've done a really amazing job.

Oh, thank you, Poh.

Look, if Michelin Guide was in Australia,

you'd be one of those many people who deserve a Michelin star.

Wow.

Callum, you are back to win.

And it's dishes like this that are going to do it for you, mate.

Well done. Thank you very much. Thank you.

The Mayor of Goo Town!

Thanks, mate.

That is the best feedback I could have asked for, I reckon.

I'm just so thrilled that this kind of strange,

peculiar flavour combination I've come up with

was, like, so much fun for the judges to eat.

That's the best feedback I've had in the comp, I reckon.

JAMIE: Hmm. So that's very nice indeed.

Yeah. Yeah. Stoked with that.

Next up, Beau!

It's a hard one to grab.

The standard of cooking today is really high.

There's a lot of, like, really creative dishes,

and I've gone with a classic,

so I'm just hoping that the judges like the flavours.

And I'm hoping that you'll see

that caramel kind of stretch away and be gooey.

(JUDGES EXCLAIM)

It's so even!

ANDY: What have you got?

Uh, it's tiramigoo,

and there's a salted caramel layer in there.

Tiramigoo.

POH: OK, I'm doing it.

Oh, that is so satisfying!

JEAN-CHRISTOPHE: I can't wait to see the colours.

I want goo.

Where's the goo? Where's the goo? Come on.

Goo up. Oh!

Yeah, yeah, yeah!

Yes! Yeah!

Yes! Oh, my God, look at this.

Alrighty.

Beau, your dish is on fire.

The gooeyness is just succulent. It's just perfect.

But the layers is perfect.

The mascarpone is whipped properly.

Back in the station, do they know how good you are?

Uh, yeah.

They do? (LAUGHTER)

That's my main job. (CHUCKLES)

You are amazing, Beau. Thank you. Thanks.

I love the way you thought about this.

Knowing that it's a dish that we all know and love well,

the fact that you were really generous

but still restrained in the way that you served it -

so on point.

Beau, I love what you did here.

The texture and the flavour of that caramel couldn't be

any more perfect.

You're just cooking really solid food that you know

that you can execute well, with a twist.

And it's working for you, mate. Well done.

Thank you. Cheers.

Thanks.

If you had asked me this morning

if I'd have a chance at winning immunity,

I'd say definitely not in Sweet Week.

But, given my performance today, maybe I can have a crack.

Smashed it.

Depinder, you're next.

I made eclairs

with a dark chocolate creme patissiere inside,

a whipped chocolate ganache on top.

I've got a spiced caramel as well, which is the gooey bit.

SOFIA: I love the texture, I love the flavour,

and then just loaded full of ooze.

So that was a win for me.

Thank you. ANDY: Next up, Alana!

ALANA: So, I've made a whole orange cake

with oozy, gooey yuzu caramel.

Tongue twister!

I think you got the goo.

And it was all around the texture of that caramel inside.

It was nearly, like, dulce de leche-esque.

Jamie.

JAMIE: A white chocolate and coffee mousse,

some roasted pineapple and almond crumb,

and then there's a Pedro Jimenez butterscotch caramel.

JEAN-CHRISTOPHE: You managed to create something

which is very tasty and very, very well layered.

I really love your mix of flavours. Well done, mate.

Next one please, Ben.

BEN: This is a dark chocolate and almond parfait

with a burnt honey and mandarin caramel

and a mandarin sorbet.

ANDY: Oh!

SOFIA: Gooey!

The parfait texture and flavour is spot-on.

I think the goo factor was, like, extraordinary.

You're in with a good shot. Thank you.

Next person, please. Snez.

SNEZ: I'm walking my dish to the judges,

and I'm just hoping that the ground will open up

and swallow me and my dish!

Or just my dish!

So, Snez, please tell us - what did you make?

These are, kind of, last-minute tiny doughnuts

with a little bit of oozy caramel.

How much time did you have left when you whipped these up?

14 minutes. 14 minutes!

14 minutes? When I went to pantry, so...

Yeah.

I'm going to say - your willpower and tenacity to run to the pantry

and start a fresh dish with 14 minutes to go,

that's the stuff that can keep you safe.

Do you know what I mean? Yep.

So I would take a little bit of confidence

that you can do that in 14 minutes.

It's about gooeyness.

And sadly, there's no...

..nothing gooey into your dish.

But what there is there, there is someone who doesn't give up.

Thanks, Snez.

In this kitchen, and any other moments in life,

something always goes wrong.

But it's really important to never give up.

Let's get gooey, Andre.

ANDRE: I'm pretty sure I've hit the brief

because I've lashed my gnocchi with a lot of caramel goo.

But this is not really conservative.

It's kind of an unusual combination.

And I just really, really hope the judges all love it today

as much as I enjoyed making it.

Wow. What's your dish, Andre?

Today, I've made an amaro goo with sweet gnocchi,

cinnamon sugar, and an almond ice-cream.

Andre, like...

..very, very out-there idea.

The question with this type of cooking is just...

..did you pull it off?

Did you pull it off?

I loved it. I absolutely loved it.

(APPLAUSE)

Oh, man.

I could finish that whole bowl purely off textures.

Chew from the gnocchi -

they've got just the slightest bit more bite about them.

And then the goo - the goo for me happens

when you get that reaction between ice-cream and caramel.

But when it hits that cold ice-cream,

it just tightens up ever so slightly

and gives a little chew about it as well.

So you've outdone yourself.

Andre, I love the gnocchi -

that little bit of crust and caramelisation from the butter

and the cinnamon sugar.

Love the amaro caramel -

it's just got that really lovely hint of bitterness.

Delicious.

And just so unique, so uniquely you.

ANDY: Well done, Andre! (CHEERING AND APPLAUSE)

I'm feeling really good.

My nonna was a huge inspiration for my cooking,

and all I really want to do is put up good food and make her proud.

Talk about a sweet start to the week.

Not only did we get the gooey desserts that we asked for,

but they were ridiculously fun to eat.

Let's see which four of you did enough

to win a shot at immunity.

If I call your name, please step forward.

You're cooking in tomorrow's pressure test.

Callum.

It's no wonder you've achieved the level of success you have.

It's dishes like that that are career-making.

Laura.

So much technique went into that dessert.

Not only did it look incredibly impressive,

we couldn't help polishing off the entire bowl.

Mistake.

(ALL LAUGH)

Andre!

That was ingenious thinking and Andre through and through.

Lastly...

..Beau!

That tiramigoo was oozy, boozy and absolutely delicious.

Callum, Laura, Andre, Beau, tomorrow's pressure test is

the only thing that stands between you and immunity.

And trust me when I say it is set by an absolute legend.

ANNOUNCER: Tomorrow night...

Are you ready?

..Sweet Week's pressure test is set

by our very own queen of pastry.

(ALL EXCLAIM)

But who will achieve

the sweet smell of success?

BEAU: I'm up against three people who have

seven restaurants between them.

I'm definitely the underdog.

But maybe I'm the dark horse.

Captions by Red Bee Media