1 00:00:00,661 --> 00:00:00,661 in the studio at 6 pm tomorrow. 2 00:00:01,000 --> 00:00:03,480 ANNOUNCER: Previously on MasterChef Australia... 3 00:00:03,480 --> 00:00:06,400 Hey, babe. What do you want for breakfast? 4 00:00:06,400 --> 00:00:07,720 Oh, my God! 5 00:00:07,720 --> 00:00:10,200 No. You're joking. Andy Cooks! 6 00:00:10,200 --> 00:00:15,040 Family Favourites Week kicked off with the breakfast bang 7 00:00:15,040 --> 00:00:17,360 from TikTok's Food Creator of the Year. 8 00:00:17,360 --> 00:00:20,760 And that is three ways to cook amazing eggs. 9 00:00:20,760 --> 00:00:22,480 (CHEERING) 10 00:00:22,480 --> 00:00:24,200 Then... 11 00:00:25,320 --> 00:00:30,240 ..the challenges of family-style cooking came thick and fast. 12 00:00:30,240 --> 00:00:32,960 This is no easy task. You're doing a feast. 13 00:00:32,960 --> 00:00:35,520 They produced dishes to delight 14 00:00:35,520 --> 00:00:38,240 even the most discerning in-laws 15 00:00:38,240 --> 00:00:41,280 and MasterChef judges. 16 00:00:41,280 --> 00:00:43,800 Whoa! Hooley dooley! 17 00:00:43,800 --> 00:00:46,720 SOFIA: That is a delicious family feast. 18 00:00:46,720 --> 00:00:48,840 JEAN-CHRISTOPHE: It is unbelievable! 19 00:00:48,840 --> 00:00:50,480 POH: I will remember this 20 00:00:50,480 --> 00:00:52,800 and crave it for the rest of my life. 21 00:00:52,800 --> 00:00:55,480 Face-stuffingly sensational! 22 00:00:55,480 --> 00:01:00,320 However, we had to say farewell to Belinda and Bella. 23 00:01:00,320 --> 00:01:02,440 Poh made me promise that this is only the beginning 24 00:01:02,440 --> 00:01:06,240 and I'm going to find a way to stick to that promise. 25 00:01:06,240 --> 00:01:09,640 Tonight, we're about to enter 26 00:01:09,640 --> 00:01:14,400 the whimsical world of viral wonders. 27 00:01:27,840 --> 00:01:29,080 Let's go, guys. 28 00:01:29,080 --> 00:01:31,400 (CHEERING) 29 00:01:32,720 --> 00:01:34,800 Good morning! 30 00:01:34,800 --> 00:01:38,080 (ALL EXCLAIM) 31 00:01:38,080 --> 00:01:41,720 Find a bench, guys, pick your favourite colour. 32 00:01:41,720 --> 00:01:44,360 I'm going to go with, uh, yellow. 33 00:01:44,360 --> 00:01:46,240 How cool! 34 00:01:46,240 --> 00:01:48,600 I love a mystery box. 35 00:01:48,600 --> 00:01:51,280 And these mystery boxes, there's a glow factor. 36 00:01:51,280 --> 00:01:52,440 We've got some lights. 37 00:01:52,440 --> 00:01:55,160 We've got a kind of '80s style to them. 38 00:01:55,160 --> 00:01:57,440 This is going to be a fun day. You can just tell. 39 00:02:01,240 --> 00:02:03,640 Hey, everyone. Hello! 40 00:02:03,640 --> 00:02:06,440 How incredible do our mystery boxes look? 41 00:02:06,440 --> 00:02:07,880 Yeah. So pretty. 42 00:02:07,880 --> 00:02:10,320 We'll get to those in a minute. 43 00:02:10,320 --> 00:02:12,000 Now... 44 00:02:12,000 --> 00:02:15,440 ..I'm sure many of you love scrolling on social media. 45 00:02:15,440 --> 00:02:17,920 I constantly find myself watching reels 46 00:02:17,920 --> 00:02:19,200 of delicious dishes. 47 00:02:19,200 --> 00:02:21,560 It's how we discover the new superstars of food. 48 00:02:23,200 --> 00:02:26,600 Which is why I'm stoked that this week 49 00:02:26,600 --> 00:02:28,920 is a week of viral wonders. 50 00:02:28,920 --> 00:02:30,040 Whoo-hoo! 51 00:02:30,040 --> 00:02:33,160 (APPLAUSE) 52 00:02:33,160 --> 00:02:36,960 Viral Wonders Week. Wow. I mean, I am always on social media 53 00:02:36,960 --> 00:02:38,400 and I love creating content, 54 00:02:38,400 --> 00:02:40,600 so this seems like the week for me. 55 00:02:40,600 --> 00:02:41,640 I love a mad scroll! 56 00:02:41,640 --> 00:02:43,840 I usually fall asleep like this. 57 00:02:43,840 --> 00:02:46,200 (LAUGHTER) 58 00:02:46,200 --> 00:02:47,280 ANDY: I can confirm that happens 59 00:02:47,280 --> 00:02:50,200 because I get the weirdest reels sent to me by Poh 60 00:02:50,200 --> 00:02:52,400 at the most ungodly hour. 1:00AM? 61 00:02:52,400 --> 00:02:54,760 I wake up and I'm like, "What is going on here?" 62 00:02:55,920 --> 00:02:58,120 Lucy, you make content. 63 00:02:58,120 --> 00:03:01,440 LUCY: Yeah, I love sharing, you know, recipes to inspire people. 64 00:03:01,440 --> 00:03:05,120 And just connecting with other foodies as well is awesome. 65 00:03:05,120 --> 00:03:07,640 Has anything gone, like, a little bit bonkers? 66 00:03:07,640 --> 00:03:09,400 Uh, there was one video. 67 00:03:09,400 --> 00:03:12,520 It was me just making, like, a sourdough bread 68 00:03:12,520 --> 00:03:13,520 that you make when camping 69 00:03:13,520 --> 00:03:14,840 and it got like two million views. 70 00:03:14,840 --> 00:03:17,800 Oh, my goodness! Oh! 71 00:03:17,800 --> 00:03:22,440 As you can see, these are not your standard mystery boxes 72 00:03:22,440 --> 00:03:26,240 because the person who set them isn't your standard guest. 73 00:03:26,240 --> 00:03:28,760 (THEY GASP) 74 00:03:28,760 --> 00:03:33,040 She is an expert pastry chef 75 00:03:33,040 --> 00:03:36,000 and with over two million followers on socials... 76 00:03:36,000 --> 00:03:37,320 Whoa! 77 00:03:37,320 --> 00:03:40,920 ..her viral desserts have gone gangbusters. 78 00:03:40,920 --> 00:03:44,280 One of her videos alone has been viewed 79 00:03:44,280 --> 00:03:47,920 over 34 million times! 80 00:03:47,920 --> 00:03:49,720 Wow! 81 00:03:49,720 --> 00:03:52,720 At just 19 years old, she won Zumbo's Just Desserts. 82 00:03:54,080 --> 00:03:55,920 Now she has a dessert bar in LA. 83 00:03:57,280 --> 00:03:59,200 Please give it up... 84 00:03:59,200 --> 00:04:02,240 ..for Catherine Zhang! 85 00:04:02,240 --> 00:04:05,360 (CHEERING) 86 00:04:15,120 --> 00:04:16,920 GRACE: It's so exciting having Catherine Zhang here. 87 00:04:16,920 --> 00:04:18,960 I've seen her videos online. 88 00:04:21,400 --> 00:04:22,960 She does some crazy stuff. 89 00:04:22,960 --> 00:04:26,120 And she's this amazing young girl who has achieved so much. 90 00:04:26,120 --> 00:04:28,200 Like, that is so inspiring. 91 00:04:29,280 --> 00:04:32,080 Catherine, welcome to the MasterChef kitchen. 92 00:04:32,080 --> 00:04:35,000 Thank you. I'm so excited to be here. 93 00:04:35,000 --> 00:04:37,240 Catherine, what do you think is key 94 00:04:37,240 --> 00:04:39,240 for making something go viral? 95 00:04:39,240 --> 00:04:41,640 There definitely needs to be, like, a selling point. 96 00:04:41,640 --> 00:04:43,960 Like, when you're scrolling, you've got to, like, stop. 97 00:04:43,960 --> 00:04:45,640 Right. So, like, when it's food, 98 00:04:45,640 --> 00:04:48,440 it's, like, texture or, like, flavour combinations. 99 00:04:48,440 --> 00:04:50,200 The old reveal tends to get a few... 100 00:04:50,200 --> 00:04:52,480 Yeah, the "oohs" is good, you know? 101 00:04:52,480 --> 00:04:54,080 ASMR. Yes! 102 00:04:56,080 --> 00:04:59,280 Well, I bet you want to know what Catherine has 103 00:04:59,280 --> 00:05:01,440 under those mystery boxes. 104 00:05:01,440 --> 00:05:03,480 CONTESTANTS: Yes! 105 00:05:03,480 --> 00:05:06,520 Catherine, would you like to do the honours? 106 00:05:06,520 --> 00:05:07,960 Yes, of course. 107 00:05:09,880 --> 00:05:13,160 You can all lift your lids... 108 00:05:13,160 --> 00:05:15,080 ..now! 109 00:05:15,080 --> 00:05:16,720 Oh. Oh! 110 00:05:18,160 --> 00:05:20,200 Is that a peach? 111 00:05:20,200 --> 00:05:21,920 That's insane. 112 00:05:23,640 --> 00:05:26,480 It's a cake. Oh, you got mango too! 113 00:05:27,480 --> 00:05:30,040 Oh-ho-ho. Lemon. 114 00:05:30,040 --> 00:05:33,920 This is absolutely crazy. I'm looking at it. 115 00:05:33,920 --> 00:05:36,560 It's really elaborate desserts that look amazing. 116 00:05:36,560 --> 00:05:39,640 And everyone's got something different. 117 00:05:39,640 --> 00:05:41,080 Mango. Strawberry. 118 00:05:41,080 --> 00:05:42,640 Do we have to make that? 119 00:05:42,640 --> 00:05:45,800 CATHERINE: So these are my viral fruit desserts. 120 00:05:45,800 --> 00:05:48,520 JEAN-CHRISTOPHE: Wow, what a display. 121 00:05:48,520 --> 00:05:51,080 Well, everyone, go for it. Oh! 122 00:05:51,080 --> 00:05:52,240 Really? 123 00:05:52,240 --> 00:05:54,680 Do it. 124 00:05:54,680 --> 00:05:57,240 Oh, my goodness. Just straight in? 125 00:05:57,240 --> 00:05:58,440 CATHERINE: This is our Berry Cubed. 126 00:05:59,840 --> 00:06:02,160 JACK: It's so beautiful and flavoursome. 127 00:06:02,160 --> 00:06:03,840 Textures are all different. 128 00:06:03,840 --> 00:06:06,640 They're working together. It is unbelievable. 129 00:06:06,640 --> 00:06:08,320 Catherine Zhang is so talented. 130 00:06:08,320 --> 00:06:10,640 The lemon is a yuzu cheesecake. 131 00:06:10,640 --> 00:06:13,680 Inside, we've got a passionfruit filling that oozes. 132 00:06:13,680 --> 00:06:16,480 EMILY: Oh, my God. We're not making this, are we? 133 00:06:16,480 --> 00:06:18,360 It's so delicious. 134 00:06:18,360 --> 00:06:21,160 And I'm like, "Oh, my God, 135 00:06:21,160 --> 00:06:23,800 "do I have to make this?" 136 00:06:23,800 --> 00:06:26,240 This one's our Just Peachy. 137 00:06:26,240 --> 00:06:28,600 Oh, my God. ANDY: I'm a sucker for a mango. 138 00:06:28,600 --> 00:06:30,000 This one's the My Mango... 139 00:06:30,000 --> 00:06:31,120 SOFIA: Cheesecake! 140 00:06:31,120 --> 00:06:32,880 Oh, very good. 141 00:06:32,880 --> 00:06:34,880 JEAN-CHRISTOPHE: This is unbelievable. 142 00:06:34,880 --> 00:06:36,280 This one is our Devil Fruit. 143 00:06:36,280 --> 00:06:38,240 Then all of them have, like, a really 144 00:06:38,240 --> 00:06:40,400 crunchy white chocolate shell on the outside. 145 00:06:40,400 --> 00:06:42,080 Oh, that's a pistachio. Yeah! 146 00:06:42,080 --> 00:06:43,560 Like it's an insert. 147 00:06:43,560 --> 00:06:44,960 It's like an insert into it. 148 00:06:44,960 --> 00:06:47,560 How that hazelnut is in that, oh, my God! 149 00:06:49,680 --> 00:06:51,400 Ooh la-la-la-la-la-la! 150 00:06:51,400 --> 00:06:53,520 How delicious was that? 151 00:06:53,520 --> 00:06:56,000 Unbelievable! (APPLAUSE) 152 00:06:56,000 --> 00:06:58,680 I'm all excited. I'm going to be on TikTok now. 153 00:06:58,680 --> 00:07:00,600 (LAUGHTER) Yeah. 154 00:07:00,600 --> 00:07:02,640 Uh, got some good news, gang. 155 00:07:03,920 --> 00:07:07,800 You do not need to replicate these incredible desserts. 156 00:07:07,800 --> 00:07:09,480 Breathe out, everybody. 157 00:07:09,480 --> 00:07:11,240 Ohhhh! 158 00:07:11,240 --> 00:07:13,520 But, like Catherine, 159 00:07:13,520 --> 00:07:17,640 we want you to create a dessert that celebrates fruit. 160 00:07:19,280 --> 00:07:22,640 You have 75 minutes 161 00:07:22,640 --> 00:07:25,480 and full access to the pantry and the garden. 162 00:07:25,480 --> 00:07:27,040 Thank God. 163 00:07:28,240 --> 00:07:29,640 This is my jam. 164 00:07:29,640 --> 00:07:33,080 Like, I love hero-ing fruit. 165 00:07:33,080 --> 00:07:35,160 And I just had this beautiful lemon. 166 00:07:35,160 --> 00:07:37,360 So I feel like that's what I'm gonna be doing today. 167 00:07:38,560 --> 00:07:41,440 The more eye-catching, the better, 168 00:07:41,440 --> 00:07:44,080 because we're only going to taste 169 00:07:44,080 --> 00:07:46,960 the ten most appealing dishes. 170 00:07:48,280 --> 00:07:50,080 And off the back of that, 171 00:07:50,080 --> 00:07:54,480 the top dish will be safe from tomorrow's elimination. 172 00:07:55,840 --> 00:07:58,000 Catherine, do you want to kick 'em off? 173 00:07:58,000 --> 00:08:01,360 Of course. Alright, your time starts now. 174 00:08:08,560 --> 00:08:11,120 This brings back, like, trauma. (LIGHT LAUGHTER) 175 00:08:12,880 --> 00:08:14,720 Oop! Orange. 176 00:08:17,880 --> 00:08:20,440 Yeah! Ooh! 177 00:08:20,440 --> 00:08:22,040 Apricots. 178 00:08:22,040 --> 00:08:23,600 Cypriots love eating apricots, 179 00:08:23,600 --> 00:08:26,040 so I've kind of grown up with them. 180 00:08:26,040 --> 00:08:27,400 We put it into everything. 181 00:08:27,400 --> 00:08:31,160 Cream, butter, apricots, flaked almonds. 182 00:08:31,160 --> 00:08:33,000 We make apricot jams, apricot cakes. 183 00:08:33,000 --> 00:08:36,080 We pair it with haloumi on toast, 184 00:08:36,080 --> 00:08:37,760 which is actually amazing. 185 00:08:37,760 --> 00:08:39,720 Cinnamon. 186 00:08:39,720 --> 00:08:43,120 So it's a no-brainer that today I've got to use apricots. 187 00:08:43,120 --> 00:08:44,440 Alright. 188 00:08:44,440 --> 00:08:45,680 SOFIA: Go, Petro! 189 00:08:45,680 --> 00:08:47,880 PETRO: And I'm thinking, well, it is Viral Week. 190 00:08:47,880 --> 00:08:51,880 So I need to do something really, really special. 191 00:08:51,880 --> 00:08:55,400 I'm making a clafoutis, which is a traditional French dessert. 192 00:08:55,400 --> 00:08:58,640 I will say I'm a little scared for Poh and Jean-Christophe 193 00:08:58,640 --> 00:09:00,840 because they both know their clafoutis 194 00:09:00,840 --> 00:09:02,600 like the back of their hands. 195 00:09:02,600 --> 00:09:04,440 Clafoutis is a French classic. 196 00:09:04,440 --> 00:09:07,280 It kind of is in between, like, a custard and a pancake. 197 00:09:07,280 --> 00:09:09,320 You should get a really nice puff, 198 00:09:09,320 --> 00:09:11,520 and the apricots should kind of turn 199 00:09:11,520 --> 00:09:13,320 a little bit jammy and sweet. 200 00:09:14,560 --> 00:09:16,720 But first thing I do is 201 00:09:16,720 --> 00:09:20,720 I need to make a buffalo ricotta and cinnamon ice-cream. 202 00:09:20,720 --> 00:09:24,080 It's quite a smooth flavour profile. 203 00:09:24,080 --> 00:09:28,000 So I think that my ice-cream is going to round out this dish. 204 00:09:31,120 --> 00:09:33,760 I'm gonna make like a crostoli dough cracker 205 00:09:33,760 --> 00:09:35,640 and strawberry and tomato ice-cream, 206 00:09:35,640 --> 00:09:37,200 and then I'm gonna serve it as, 207 00:09:37,200 --> 00:09:39,880 like, kind of like an ice-cream sandwich type of vibe. 208 00:09:39,880 --> 00:09:41,440 In theory, I know how to make ice-cream, 209 00:09:41,440 --> 00:09:44,320 but in practice, it's a bit different, I think. 210 00:09:47,160 --> 00:09:49,840 I'm going to do a chocolate and orange tart, 211 00:09:49,840 --> 00:09:50,960 whipped creme fraiche, 212 00:09:50,960 --> 00:09:53,480 some strawberries on top with some vino cotto 213 00:09:53,480 --> 00:09:56,720 and then like a rosemary orange salt on top. 214 00:09:56,720 --> 00:10:00,320 Oh, I would love to not cook in another elimination. 215 00:10:00,320 --> 00:10:02,040 The one the other day, I was pretty rattled. 216 00:10:02,040 --> 00:10:03,200 So, yeah, it would mean heaps. 217 00:10:04,840 --> 00:10:07,400 The fruit that I'm really going with today is lemon. 218 00:10:07,400 --> 00:10:09,520 I'm going to do a lemon ice-cream 219 00:10:09,520 --> 00:10:12,080 with a preserved lemon cruller. 220 00:10:12,080 --> 00:10:14,520 A cruller is sort of like a choux-based doughnut, 221 00:10:14,520 --> 00:10:16,640 like a French doughnut with a preserved lemon glaze. 222 00:10:16,640 --> 00:10:17,800 I think that's going to be quite punchy. 223 00:10:17,800 --> 00:10:19,400 You know, I have a big sweet tooth, 224 00:10:19,400 --> 00:10:20,600 so I feel good about that. 225 00:10:20,600 --> 00:10:23,040 Obviously, though, the standards have been set really high. 226 00:10:23,040 --> 00:10:25,480 So, you know, we'll see how we go. 227 00:10:26,520 --> 00:10:28,520 ANDY: Well, Catherine, what are we hoping to see? 228 00:10:28,520 --> 00:10:30,880 I mean, I want to see something different. 229 00:10:30,880 --> 00:10:33,320 Fruit, for me, is like the best ingredient 230 00:10:33,320 --> 00:10:35,640 because it's so versatile, but so simple. 231 00:10:35,640 --> 00:10:37,360 You can, like, do anything with it. 232 00:10:37,360 --> 00:10:39,120 And I'm just really excited to see 233 00:10:39,120 --> 00:10:41,240 what kind of combinations they bring. 234 00:10:41,240 --> 00:10:44,160 I'm gonna say right now, I want something to go viral. 235 00:10:45,400 --> 00:10:47,240 Seriously, that's what we're here for. 236 00:10:47,240 --> 00:10:49,280 Like, you've done it before. This is Viral Wonders Week. 237 00:10:49,280 --> 00:10:51,720 Like, let's go. SOFIA: Surely one in 20! 238 00:10:51,720 --> 00:10:53,760 Exactly. 239 00:10:53,760 --> 00:10:56,200 Oh, my God. I've never sweat so much in here before. 240 00:10:56,200 --> 00:10:58,760 I know, it's so hot. It's really full-on. 241 00:10:58,760 --> 00:11:01,640 I am gonna make a lemon and biscotti dessert. 242 00:11:01,640 --> 00:11:03,280 So I'm really gonna try and use the whole lemon. 243 00:11:03,280 --> 00:11:06,200 Ow! So I'm gonna do a lemon leaf ice-cream. 244 00:11:06,200 --> 00:11:08,400 I'm gonna do a lemon granita with the juice. 245 00:11:08,400 --> 00:11:10,240 And then with the rind, 246 00:11:10,240 --> 00:11:13,360 I'm going to make a fennel seed and sesame biscotti. 247 00:11:13,360 --> 00:11:16,360 I feel like I've got a bit of a leg-up being Gen Z. 248 00:11:16,360 --> 00:11:18,880 So, yeah, I'm super excited. 249 00:11:18,880 --> 00:11:20,800 I really want to get my dish tasted today, 250 00:11:20,800 --> 00:11:24,840 so I'm just so keen to do something that stands out. 251 00:11:24,840 --> 00:11:27,240 And I feel like this challenge is really in my wheelhouse. 252 00:11:29,120 --> 00:11:31,600 In terms of, like, being across what's viral, 253 00:11:31,600 --> 00:11:36,320 I really think that lemon leaves are so beautiful to cook with. 254 00:11:36,320 --> 00:11:39,800 It's not a super common taste, but I love it. 255 00:11:39,800 --> 00:11:42,320 The lemon leaf is quite a perfumed, 256 00:11:42,320 --> 00:11:44,200 creamy-almost flavour. 257 00:11:44,200 --> 00:11:46,600 It sort of tastes the way a lemon smells. 258 00:11:47,800 --> 00:11:51,240 Just wait, wait, wait, wait. 259 00:11:51,240 --> 00:11:53,200 Thank you, thank you, thank you, thank you. 260 00:11:53,200 --> 00:11:55,760 So I just hope that the judges can see 261 00:11:55,760 --> 00:11:58,200 where I'm coming from with the lemon leaf ice-cream. 262 00:12:01,680 --> 00:12:06,040 I am panicking. Because I'm not really a dessert person. 263 00:12:06,040 --> 00:12:08,600 And then I had a... 264 00:12:08,600 --> 00:12:10,640 You know, like in Chinese families, 265 00:12:10,640 --> 00:12:13,680 the oven, that's a dishwashing rack. 266 00:12:13,680 --> 00:12:15,560 You know, like, we, we don't... 267 00:12:15,560 --> 00:12:16,840 That's a storage area. 268 00:12:16,840 --> 00:12:19,560 Uh... One egg down. 269 00:12:19,560 --> 00:12:21,000 What ya makin' there? 270 00:12:21,000 --> 00:12:24,200 I'm trying to make a shortcrust. 271 00:12:24,200 --> 00:12:27,360 But I really want to be safe from tomorrow's elimination. 272 00:12:27,360 --> 00:12:30,520 So I'm just like, "OK, you know what? YOLO!" 273 00:12:31,560 --> 00:12:33,840 Hi, guys. How are we? 274 00:12:33,840 --> 00:12:38,440 So I am trying to do kind of like a dome-shaped shortcrust. 275 00:12:38,440 --> 00:12:40,120 OK. And temper a bit of chocolate 276 00:12:40,120 --> 00:12:41,960 to make the outside look like a coconut. 277 00:12:41,960 --> 00:12:43,680 And then I am making a coconut... 278 00:12:43,680 --> 00:12:45,160 Whoa! 279 00:12:45,160 --> 00:12:47,120 ..Chantilly and then a mango puree to put on top. 280 00:12:47,120 --> 00:12:49,880 Ooh. Are you going for a trompe l'oeil, like, 281 00:12:49,880 --> 00:12:51,840 which is trying to make it look realistic? 282 00:12:51,840 --> 00:12:54,840 Yeah, like a kid version. 283 00:12:54,840 --> 00:12:57,000 So Kindy version. Yeah, yeah, yeah. 284 00:12:57,000 --> 00:12:59,400 So you're gonna attempt to temper chocolate. 285 00:12:59,400 --> 00:13:00,880 'Attempt'. I like that word. 286 00:13:00,880 --> 00:13:02,640 Can I just say this sounds like quite 287 00:13:02,640 --> 00:13:05,240 an ambitious cook for someone who doesn't make dessert? 288 00:13:05,240 --> 00:13:07,720 So you need a plan B just in case. 289 00:13:07,720 --> 00:13:09,760 OK? OK. Yeah. 290 00:13:09,760 --> 00:13:11,440 Chocolate's quite an overpowering flavour as well. 291 00:13:11,440 --> 00:13:13,080 Be careful to keep the balance right. 292 00:13:13,080 --> 00:13:15,360 I will listen to the boss. Boss ladies. 293 00:13:15,360 --> 00:13:17,480 Really good advice. Good luck. 294 00:13:17,480 --> 00:13:18,880 Alright. Thank you so much. 295 00:13:18,880 --> 00:13:21,480 I forgot my rolling pin. 296 00:13:21,480 --> 00:13:23,200 I don't have a plan B. 297 00:13:23,200 --> 00:13:24,920 298 00:13:24,920 --> 00:13:28,560 My stubborn self is saying I've got to commit to this. 299 00:13:28,560 --> 00:13:32,840 I need to get the shortcrust on as quickly as possible. Ugh! 300 00:13:32,840 --> 00:13:35,000 I want the coconut shortcrust 301 00:13:35,000 --> 00:13:36,880 to look like a coconut shell cut in half. 302 00:13:40,280 --> 00:13:43,520 So I need to get this right or it's gonna look really ugly. 303 00:13:43,520 --> 00:13:46,040 Let's try to get tasted today. 304 00:13:49,600 --> 00:13:53,200 Make it peachy! You've only got one hour to go. 305 00:14:00,440 --> 00:14:01,800 So hot! 306 00:14:06,360 --> 00:14:08,600 PAT: One of my favourite things to eat 307 00:14:08,600 --> 00:14:11,120 is like a nice big bowl of ice-cream and jelly. 308 00:14:13,080 --> 00:14:15,400 So I'm trying to make that kind of humble dessert. 309 00:14:15,400 --> 00:14:17,640 But I want to elevate it to MasterChef level 310 00:14:17,640 --> 00:14:21,000 and create a viral dish that the judges go, 311 00:14:21,000 --> 00:14:22,560 "I need to taste that." 312 00:14:22,560 --> 00:14:24,520 Hi, Pat. G'day. Nice to meet you. 313 00:14:24,520 --> 00:14:25,720 Nice to meet you. 314 00:14:25,720 --> 00:14:27,200 Which fruit of Catherine's did you get today? 315 00:14:27,200 --> 00:14:29,600 I got the blackberry and blackcurrant. 316 00:14:29,600 --> 00:14:31,320 OK. Devil's Fruit. 317 00:14:31,320 --> 00:14:33,560 Devil's Fruit. It's amazing. I see some purple berries here. 318 00:14:33,560 --> 00:14:35,240 Yes, it definitely inspired me today. 319 00:14:35,240 --> 00:14:37,480 And utilising the blackberries as well as a lot of other fruit. 320 00:14:37,480 --> 00:14:39,240 A lot of other fruit? Yeah. 321 00:14:39,240 --> 00:14:40,200 Like what? 322 00:14:40,200 --> 00:14:44,280 So I'm doing a blackberry, lemongrass and ginger jelly, 323 00:14:44,280 --> 00:14:46,720 a apricot passionfruit and mango jam 324 00:14:46,720 --> 00:14:49,200 and a fish sauce honey caramel... 325 00:14:49,200 --> 00:14:50,600 Fish sauce?! Whoa! 326 00:14:50,600 --> 00:14:52,880 And a crumble and a pandan ice-cream. 327 00:14:52,880 --> 00:14:54,680 Pat. That's a lot going on. It is a lot. 328 00:14:56,000 --> 00:14:58,360 So I'm a little bit worried 329 00:14:58,360 --> 00:14:59,760 you've got so much going on 330 00:14:59,760 --> 00:15:02,080 that some flavours are murkying others. 331 00:15:02,080 --> 00:15:03,600 Yeah. 332 00:15:03,600 --> 00:15:05,240 Like, the one thing that I noticed 333 00:15:05,240 --> 00:15:07,040 when I bit into Catherine's little entremets 334 00:15:07,040 --> 00:15:09,880 that I really love is that it's quite uncomplicated 335 00:15:09,880 --> 00:15:12,680 and the delineation of flavour is quite clear. 336 00:15:12,680 --> 00:15:14,120 Yes. 337 00:15:14,120 --> 00:15:17,000 So, taste as you go and make sure it really does work. 338 00:15:17,000 --> 00:15:18,480 Alright. Thank you. Bye. 339 00:15:20,640 --> 00:15:22,920 It's a lot of flavours. Yeah. 340 00:15:22,920 --> 00:15:25,400 Berries, apricot, lemongrass, pandan. 341 00:15:26,800 --> 00:15:29,920 It's a bit all over the place. Yeah. I'm stressed. 342 00:15:31,280 --> 00:15:32,720 OK. 343 00:15:39,800 --> 00:15:41,120 OK. Butter. 344 00:15:41,120 --> 00:15:43,360 Poh's concerns are definitely warranted. 345 00:15:43,360 --> 00:15:44,640 Like, there's a lot going on with my dish, 346 00:15:44,640 --> 00:15:46,040 a lot of different flavours and everything, 347 00:15:46,040 --> 00:15:47,320 but I'll taste as I go. 348 00:15:47,320 --> 00:15:49,280 And if I think something's not really working, 349 00:15:49,280 --> 00:15:51,560 I'll take it off before I plate it. 350 00:15:51,560 --> 00:15:53,760 I have done these types of dishes before. 351 00:15:53,760 --> 00:15:55,920 Maybe not with all these elements 352 00:15:55,920 --> 00:15:58,160 and I enjoy the flavour combination. 353 00:15:58,160 --> 00:16:00,840 So I've got a pandan ice-cream, a blackberry, 354 00:16:00,840 --> 00:16:02,800 lemongrass and ginger jelly, 355 00:16:02,800 --> 00:16:04,920 fish sauce and honey caramel, 356 00:16:04,920 --> 00:16:07,840 a macadamia and coconut feuilletine crumble, 357 00:16:07,840 --> 00:16:11,840 and then also a apricot, mango and passionfruit jam. 358 00:16:14,280 --> 00:16:17,720 So I want to get everything on the plate today, 359 00:16:17,720 --> 00:16:20,360 but I definitely take the feedback on board. 360 00:16:20,360 --> 00:16:23,200 If it doesn't balance together with all these huge flavours, 361 00:16:23,200 --> 00:16:25,080 it could be a bit of a mess on a plate. 362 00:16:26,200 --> 00:16:28,880 Nothing's gone wrong yet, but caramel is always tricky. 363 00:16:28,880 --> 00:16:31,600 So, yeah, I just need to go grab one more ingredient 364 00:16:31,600 --> 00:16:33,440 and then we'll be on the roll. 365 00:16:36,160 --> 00:16:38,720 So, today, I'm making a choux bun filled with strawberry 366 00:16:38,720 --> 00:16:40,800 and then some matcha cream in there as well. 367 00:16:40,800 --> 00:16:42,320 So for my dessert today, 368 00:16:42,320 --> 00:16:44,080 I'm taking some inspiration from the Japanese fruit sandos, 369 00:16:44,080 --> 00:16:46,520 basically just like a Japanese fruit and cream sandwich. 370 00:16:46,520 --> 00:16:49,080 Kind of simple, but they really champion the fruit. 371 00:16:49,080 --> 00:16:51,040 Oh, my God, my hands are so shaky! 372 00:16:51,040 --> 00:16:54,400 And the big appeal of the fruit sando is the cross-section. 373 00:16:54,400 --> 00:16:56,360 So I'm going to go for my main fruit as strawberry. 374 00:16:57,720 --> 00:17:00,000 Putting a whole piece of fruit inside 375 00:17:00,000 --> 00:17:01,080 is not typically 376 00:17:01,080 --> 00:17:03,400 what you would use choux pastry for... 377 00:17:04,680 --> 00:17:06,800 ..but I think it'll have a wow factor. 378 00:17:06,800 --> 00:17:09,400 I won the first solo immunity of the season, 379 00:17:09,400 --> 00:17:11,480 so hopefully I can keep that streak going. 380 00:17:13,640 --> 00:17:17,400 30, 25. 381 00:17:18,840 --> 00:17:20,760 My maths isn't mathing. 382 00:17:20,760 --> 00:17:22,680 I've decided to run with the cherry today 383 00:17:22,680 --> 00:17:24,600 because they have a special place in my heart, 384 00:17:24,600 --> 00:17:27,320 so hopefully I can show the judges what I'm all about. 385 00:17:27,320 --> 00:17:28,600 Hi, Dot! Hey, Dot! 386 00:17:28,600 --> 00:17:31,240 Hi. What's cookin', good-lookin'? 387 00:17:31,240 --> 00:17:33,280 Well, cherries are in my blood. 388 00:17:33,280 --> 00:17:36,760 My papa was big in the cherry industry in New Zealand, 389 00:17:36,760 --> 00:17:40,640 and, um, I actually was the New Zealand National Champ 390 00:17:40,640 --> 00:17:43,520 for the cherry spitting competition. 391 00:17:43,520 --> 00:17:44,640 Sorry. The what? 392 00:17:44,640 --> 00:17:47,240 The National Women's Champion 393 00:17:47,240 --> 00:17:49,720 in cherry spitting competition. 394 00:17:49,720 --> 00:17:52,280 What? Is that distance? 395 00:17:52,280 --> 00:17:54,000 Yes, it's distance. 396 00:17:54,000 --> 00:17:56,720 So I spat at 8.2m. 397 00:17:56,720 --> 00:17:59,000 You do it between your lips or your teeth like that? 398 00:17:59,000 --> 00:18:02,720 So you have to eat it. And then you have to, like... 399 00:18:02,720 --> 00:18:06,640 So we've got the Cherry Pit Spitting Champion. 400 00:18:06,640 --> 00:18:09,320 So what else are you going to serve with it? 401 00:18:09,320 --> 00:18:11,640 So I'm doing a cake with almonds, cherries. 402 00:18:11,640 --> 00:18:13,680 And then I'm gonna do like a cherry 403 00:18:13,680 --> 00:18:15,280 kind of compote-y situation. 404 00:18:15,280 --> 00:18:17,120 Really make sure I'm getting that fruit. 405 00:18:17,120 --> 00:18:19,680 And then I'm going to cover the whole thing 406 00:18:19,680 --> 00:18:21,720 in a marshmallow and then torch it. 407 00:18:21,720 --> 00:18:23,000 OK. 408 00:18:23,000 --> 00:18:24,800 But sounds good. OK. 409 00:18:24,800 --> 00:18:27,240 So, remember, make those cherries shine. 410 00:18:27,240 --> 00:18:29,200 Yes. They're going to go the distance. 411 00:18:29,200 --> 00:18:30,760 Oh! 412 00:18:30,760 --> 00:18:32,320 That was very good. 413 00:18:32,320 --> 00:18:34,480 If I could give bonus points, I would. 414 00:18:34,480 --> 00:18:35,800 Good luck. 415 00:18:35,800 --> 00:18:38,120 So, yeah. Cherry spitting. 416 00:18:38,120 --> 00:18:39,200 It's very serious. 417 00:18:39,200 --> 00:18:41,000 Um, there's measuring tapes involved. 418 00:18:42,160 --> 00:18:45,080 It's kind of like shot put. 419 00:18:45,080 --> 00:18:47,800 And I'm actually a national champion. 420 00:18:47,800 --> 00:18:50,320 I think it was the proudest moment of my life, I won't lie. 421 00:18:50,320 --> 00:18:53,520 It was great. 422 00:18:53,520 --> 00:18:54,840 I'm trying to be clean today. 423 00:18:54,840 --> 00:18:56,840 So, yeah, at the moment, 424 00:18:56,840 --> 00:18:59,200 my almond and cherry cake is in the oven. 425 00:18:59,200 --> 00:19:01,560 And I'm feeling good about the cherry compote. 426 00:19:02,720 --> 00:19:04,680 Cherries haven't done me wrong before, 427 00:19:04,680 --> 00:19:07,080 so, hopefully, today, they pull me through. 428 00:19:11,920 --> 00:19:13,760 Stay very focused. 429 00:19:13,760 --> 00:19:16,080 You have 45 minutes to go. 430 00:19:16,080 --> 00:19:17,680 SOFIA: Come on, team. 431 00:19:22,360 --> 00:19:26,160 It is so hot. I'm dying, man. 432 00:19:26,160 --> 00:19:28,840 I'll get the ice bath. You don't need an ice bath. 433 00:19:28,840 --> 00:19:30,000 It's so hot. 434 00:19:33,640 --> 00:19:36,160 I'm doing a honey and thyme panna cotta 435 00:19:36,160 --> 00:19:38,840 with a blood orange and Campari granita 436 00:19:38,840 --> 00:19:43,400 with some makrut lime leaf oil and some Sunrise limes. 437 00:19:43,400 --> 00:19:46,160 So just like some native fruit that I'm gonna candy. 438 00:19:46,160 --> 00:19:47,800 So it's good for a hot day. 439 00:19:47,800 --> 00:19:50,160 Hopefully it's enough to be tasted. 440 00:19:51,200 --> 00:19:53,120 I feel like fruit desserts are my wheelhouse. 441 00:19:53,120 --> 00:19:54,800 Alright. 442 00:19:56,560 --> 00:19:59,080 I'm doing a blood orange and Campari granita. 443 00:19:59,080 --> 00:20:01,080 I think it's gonna add a lot of depth. 444 00:20:01,080 --> 00:20:02,280 It's going to be punchy. 445 00:20:02,280 --> 00:20:03,720 So I am feeling pretty confident 446 00:20:03,720 --> 00:20:05,400 with my flavour combinations. 447 00:20:05,400 --> 00:20:09,600 Oh, it's so hot now. But it's a really hot day. 448 00:20:09,600 --> 00:20:12,040 So I'm concerned about the honey and thyme panna cotta 449 00:20:12,040 --> 00:20:13,400 setting in time 450 00:20:13,400 --> 00:20:16,880 because a lot of people are using the blast chillers today. 451 00:20:16,880 --> 00:20:17,920 How are you going, Jack? 452 00:20:17,920 --> 00:20:20,520 Yeah, I'm kind of like waiting for the panna cottas to set. 453 00:20:20,520 --> 00:20:21,640 I'm a bit worried, though, 454 00:20:21,640 --> 00:20:23,640 because people keep opening the blast chiller. 455 00:20:23,640 --> 00:20:24,960 Obviously they need to. Yeah. 456 00:20:24,960 --> 00:20:28,440 But I reckon they might not get done in time. We'll see. 457 00:20:28,440 --> 00:20:31,720 So I'm praying to the gods that it's perfect, 458 00:20:31,720 --> 00:20:33,720 and it should have a beautiful wobble 459 00:20:33,720 --> 00:20:35,280 when it comes out of the mould. 460 00:20:36,520 --> 00:20:37,520 GRACE: Behind you. 461 00:20:38,760 --> 00:20:40,120 Grace. Hi. 462 00:20:40,120 --> 00:20:43,080 What are you racing around for? You're running. 463 00:20:43,080 --> 00:20:45,000 I'm racing around for some ice-cream scoops. 464 00:20:45,000 --> 00:20:47,920 Because I was inspired by your beautiful lemon. 465 00:20:47,920 --> 00:20:49,240 Thank you. So I'm gonna serve 466 00:20:49,240 --> 00:20:51,240 the lemon leaf ice-cream... Ooh! 467 00:20:51,240 --> 00:20:54,040 ..and then a lemon granita. 468 00:20:54,040 --> 00:20:56,440 And in the biscotti, I've got lemon zest. 469 00:20:56,440 --> 00:21:00,600 I love the idea of lemon leaf. I'm obsessed with it. 470 00:21:00,600 --> 00:21:03,520 I keep cooking with it and I'm like, "Why don't we use them? 471 00:21:03,520 --> 00:21:04,560 "They're so fragrant." 472 00:21:04,560 --> 00:21:06,800 When you walk up to a lemon tree, it smells 473 00:21:06,800 --> 00:21:07,920 like this beautiful... Divine! 474 00:21:07,920 --> 00:21:09,400 I love this celebration of lemon. 475 00:21:09,400 --> 00:21:10,920 Yeah. 476 00:21:10,920 --> 00:21:13,360 I like how you've got all the different elements, 477 00:21:13,360 --> 00:21:16,560 the zest, the leaf, everything. I think it's a great idea. 478 00:21:16,560 --> 00:21:17,880 Yeah, don't over complicate things. 479 00:21:17,880 --> 00:21:19,360 Thanks, girls. Thank you. 480 00:21:19,360 --> 00:21:20,800 I'm excited by that. 481 00:21:20,800 --> 00:21:24,840 Catherine and Poh are really excited about my ice-cream. 482 00:21:24,840 --> 00:21:26,520 That's a huge boost of confidence. 483 00:21:27,640 --> 00:21:29,640 And I'm actually starting to think 484 00:21:29,640 --> 00:21:31,280 maybe I will get chosen. 485 00:21:31,280 --> 00:21:34,280 So I'm really just tunnel visioning. 486 00:21:35,720 --> 00:21:37,520 Come on. 487 00:21:38,880 --> 00:21:42,400 Oh, we're pushing it. I'm a little bit worried. 488 00:21:42,400 --> 00:21:46,520 So I have got my ice-cream in the churner. 489 00:21:46,520 --> 00:21:49,840 I've got just over 30 minutes to go. 490 00:21:49,840 --> 00:21:51,840 I'm getting on to my clafoutis batter... 491 00:21:53,400 --> 00:21:55,840 ..and I need to get that in the oven ASAP. 492 00:21:55,840 --> 00:21:57,600 I am rushing. 493 00:21:59,200 --> 00:22:00,880 JEAN-CHRISTOPHE: You seem a bit stressed, mate. 494 00:22:00,880 --> 00:22:03,120 I am a little bit stressed to serve you my dish 495 00:22:03,120 --> 00:22:05,560 because you're going to be the expert on this one. 496 00:22:05,560 --> 00:22:09,280 I made a clafoutis. My favourite! 497 00:22:09,280 --> 00:22:11,080 Is it? Yeah, my mum's favourite too. 498 00:22:11,080 --> 00:22:14,080 Oh, my God. So I made an apricot clafoutis 499 00:22:14,080 --> 00:22:15,560 and I'm serving it 500 00:22:15,560 --> 00:22:18,400 with a cinnamon and buffalo ricotta ice-cream. 501 00:22:18,400 --> 00:22:20,280 It's going to be tasty, yeah? Yeah. 502 00:22:20,280 --> 00:22:23,240 Make sure your eyes, your eyes. 503 00:22:23,240 --> 00:22:25,640 Like a lighthouse. Like a hawk. 504 00:22:25,640 --> 00:22:26,920 Alright, like a hawk. 505 00:22:26,920 --> 00:22:28,120 Thank you. I like that. 506 00:22:29,520 --> 00:22:31,480 You know, I knew that Jean Christophe 507 00:22:31,480 --> 00:22:32,920 would know his clafoutis, 508 00:22:32,920 --> 00:22:35,320 but I didn't think it would be his favourite. 509 00:22:35,320 --> 00:22:37,680 So now I'm feeling a lot of pressure 510 00:22:37,680 --> 00:22:39,160 to pull this one off. 511 00:22:40,560 --> 00:22:42,160 How much longer have we got? 512 00:22:42,160 --> 00:22:44,160 OK, guys. 513 00:22:44,160 --> 00:22:46,640 30 minutes to go! 514 00:22:46,640 --> 00:22:48,280 SOFIA: Half an hour left! Come on, guys! 515 00:22:55,280 --> 00:22:56,800 Oh! 516 00:22:58,040 --> 00:23:02,280 I'm making a spiced maple pudding with a poached pear, 517 00:23:02,280 --> 00:23:05,000 bay leaf cream and a pear caramel. 518 00:23:05,000 --> 00:23:07,600 So I'm really hoping that the judges want to taste it. 519 00:23:08,600 --> 00:23:10,680 Alita, so, what are you doing? 520 00:23:10,680 --> 00:23:13,240 I'm doing a yuzu curd meringue tart 521 00:23:13,240 --> 00:23:15,560 with a strawberry whisky and toasted rice gel. 522 00:23:15,560 --> 00:23:17,480 I do want to be one of those tasters. 523 00:23:17,480 --> 00:23:19,320 You can see on the table look the determination. 524 00:23:19,320 --> 00:23:21,600 Oh, my gosh. You've been going for it. 525 00:23:21,600 --> 00:23:23,200 You need to chuck that guy in. 526 00:23:23,200 --> 00:23:25,800 You've got it cold enough so you're good. 527 00:23:25,800 --> 00:23:29,640 Kanika! So I'm making a mishti doi. 528 00:23:29,640 --> 00:23:32,680 OK. What's that? It's an Indian dessert. 529 00:23:32,680 --> 00:23:36,400 It's like mango, yoghurt, curd, condensed milk. 530 00:23:36,400 --> 00:23:39,440 Right. Crazy viral right now. 531 00:23:39,440 --> 00:23:40,960 Oh! If you look through internet, 532 00:23:40,960 --> 00:23:44,680 you'll see 17 million views, 18 million views... 533 00:23:44,680 --> 00:23:46,760 We're going viral here! Yes, yes. 534 00:23:46,760 --> 00:23:48,560 She said it! She's going viral, brother. 535 00:23:48,560 --> 00:23:49,840 Maybe you shouldn't have taught her 536 00:23:49,840 --> 00:23:51,560 how to use that ice-cream machine after all. 537 00:23:56,800 --> 00:23:58,600 CASPER: Half an hour left. 538 00:23:58,600 --> 00:24:00,240 My choux buns are in the oven. 539 00:24:00,240 --> 00:24:02,640 They look like they're puffing up nicely. 540 00:24:02,640 --> 00:24:04,160 And now I'm making my matcha cream 541 00:24:04,160 --> 00:24:06,760 to really lean into that strawberry matcha flavour. 542 00:24:06,760 --> 00:24:08,960 Hello, Casper! Hey, how are you guys going? 543 00:24:08,960 --> 00:24:10,520 So tell us what you're making. 544 00:24:10,520 --> 00:24:14,280 I'm doing a bit of a play on, you know, like, fruit sandos? 545 00:24:14,280 --> 00:24:15,440 Japanese fruit sandos. Oh, yeah. 546 00:24:15,440 --> 00:24:17,080 I'm gonna do them in a choux. 547 00:24:17,080 --> 00:24:18,680 So should cut it open, 548 00:24:18,680 --> 00:24:22,040 have basically a strawberry encapsulated in the choux. 549 00:24:22,040 --> 00:24:25,120 OK. I mean, it's very simple 550 00:24:25,120 --> 00:24:27,760 compared to some things that we've seen so far. 551 00:24:30,280 --> 00:24:32,440 So I'm kind of intrigued to see 552 00:24:32,440 --> 00:24:34,480 that you really bring it together. 553 00:24:35,640 --> 00:24:38,840 We're only going to taste our top ten favourite dishes. 554 00:24:38,840 --> 00:24:41,600 So show us that you're elevating everything 555 00:24:41,600 --> 00:24:43,880 that you're doing. Good luck. 556 00:24:55,560 --> 00:24:57,320 Poh and Catherine are really worried 557 00:24:57,320 --> 00:24:58,640 that my dish is too simple. 558 00:25:00,280 --> 00:25:02,800 So I'm thinking, how can I pivot quickly 559 00:25:02,800 --> 00:25:04,280 to really make it stand out. 560 00:25:07,000 --> 00:25:08,280 Are you using your oven? 561 00:25:08,280 --> 00:25:10,320 Um, no. OK. Can I use it? 562 00:25:10,320 --> 00:25:11,960 Yeah, yeah. Thank you. 563 00:25:11,960 --> 00:25:14,920 And I've got a little bit of choux pastry left, 564 00:25:14,920 --> 00:25:16,800 so I'm thinking maybe I can even add 565 00:25:16,800 --> 00:25:20,280 tiny little choux buns on top filled with blackberry. 566 00:25:20,280 --> 00:25:22,440 And I'm going to still keep thinking 567 00:25:22,440 --> 00:25:24,280 what else might make it a bit more interesting, 568 00:25:24,280 --> 00:25:26,120 because I really want to get tasted today. 569 00:25:27,960 --> 00:25:30,480 Well, I am turned all fruity. 570 00:25:30,480 --> 00:25:32,680 Turned fruity! Fruity! 571 00:25:32,680 --> 00:25:34,200 ATTEMPTS AUSSIE ACCENT: Australia! Fruity! 572 00:25:34,200 --> 00:25:35,720 REGULAR ACCENT: I'm learning, I'm learning. 573 00:25:35,720 --> 00:25:37,440 (ALL LAUGH) 574 00:25:37,440 --> 00:25:39,160 ANDY: What are we loving? 575 00:25:39,160 --> 00:25:41,160 I am so excited by Grace's dessert. 576 00:25:41,160 --> 00:25:43,880 She's doing a lemon fest. (LAUGHS) 577 00:25:43,880 --> 00:25:45,280 A lemon fest? Yeah. 578 00:25:45,280 --> 00:25:48,800 She's doing lemon granita with lemon leaf ice-cream. 579 00:25:48,800 --> 00:25:50,800 Oh, yum! Yum! 580 00:25:50,800 --> 00:25:52,720 CATHERINE: I love that idea. Also because there was 581 00:25:52,720 --> 00:25:55,680 like an Italian lemon sorbet that's like viral on TikTok. 582 00:25:55,680 --> 00:25:57,240 And it gives me that vibe. 583 00:25:57,240 --> 00:25:58,760 I want to talk about worries. 584 00:25:59,840 --> 00:26:01,920 Pat is using fish sauce, honey, 585 00:26:01,920 --> 00:26:04,680 apricots, berries, lemongrass... 586 00:26:04,680 --> 00:26:07,600 Pineapple or something. BOTH: Pandan. 587 00:26:07,600 --> 00:26:08,680 Mango. 588 00:26:10,360 --> 00:26:13,360 My eyebrows went from there and then they just kept going, 589 00:26:13,360 --> 00:26:15,200 like down with every... SOFIA: With fish. 590 00:26:15,200 --> 00:26:18,080 Catherine, can you, like, express yourself? 591 00:26:18,080 --> 00:26:20,000 I'm not really sure what's going... 592 00:26:20,000 --> 00:26:21,960 Like, he told me so many ingredients, 593 00:26:21,960 --> 00:26:23,200 I forgot what he was making. 594 00:26:25,960 --> 00:26:27,880 I'm getting everything done. I'm hitting my targets. 595 00:26:27,880 --> 00:26:29,440 I'm gonna get all the elements ready, 596 00:26:29,440 --> 00:26:31,000 and then I'm gonna have a taste 597 00:26:31,000 --> 00:26:33,400 and see how the flavours are all combining. 598 00:26:33,400 --> 00:26:36,280 But at this point in time, I'm really happy. 599 00:26:36,280 --> 00:26:37,680 Yeah, there's definitely some big flavours 600 00:26:37,680 --> 00:26:40,000 and interesting different takes with the elements I'm doing. 601 00:26:41,400 --> 00:26:42,880 Like, fish sauce in the dessert, 602 00:26:42,880 --> 00:26:43,960 I know it sounds crazy. 603 00:26:43,960 --> 00:26:45,240 It's like hit-or-miss. 604 00:26:45,240 --> 00:26:49,280 You push it too far, it tastes literally like a fishy dessert. 605 00:26:49,280 --> 00:26:51,200 But if you put just the right amount in, 606 00:26:51,200 --> 00:26:52,960 unless someone told you it was fish sauce, 607 00:26:52,960 --> 00:26:55,480 you would just think it's this nice saltiness. 608 00:26:55,480 --> 00:26:56,920 Tastes good to me. 609 00:26:56,920 --> 00:26:58,520 The fish-sauce caramel's really good. 610 00:26:58,520 --> 00:27:00,160 I like it quite salty and funky, 611 00:27:00,160 --> 00:27:01,640 so I went pretty hard on it. 612 00:27:01,640 --> 00:27:03,320 Hopefully it just doesn't overpower 613 00:27:03,320 --> 00:27:04,480 all the delicious fruits. 614 00:27:04,480 --> 00:27:06,840 I want to give myself a good five minutes 615 00:27:06,840 --> 00:27:08,520 to plate up and make it look pretty, 616 00:27:08,520 --> 00:27:10,360 but as well, make sure it's bangin'. 617 00:27:13,520 --> 00:27:14,960 Are you OK? Uh, yeah. 618 00:27:14,960 --> 00:27:16,440 I'm just waiting on my panna cottas. 619 00:27:16,440 --> 00:27:18,120 There's been a lot of opening and closing 620 00:27:18,120 --> 00:27:20,360 at the blast chillers, so I think that might affect it, 621 00:27:20,360 --> 00:27:22,040 but I'm hoping that it'll be enough. 622 00:27:23,080 --> 00:27:24,960 I've also got a granita freezing, 623 00:27:24,960 --> 00:27:26,320 so it's a matter of just waiting 624 00:27:26,320 --> 00:27:27,360 and bringing them together 625 00:27:27,360 --> 00:27:28,640 kind of last five minutes 626 00:27:28,640 --> 00:27:30,720 'cause I want it to be perfect for you guys. 627 00:27:30,720 --> 00:27:31,720 OK, well done. Yeah. 628 00:27:33,960 --> 00:27:37,200 I checked my panna cottas and they're just not set. 629 00:27:37,200 --> 00:27:38,840 Sorry, Jack, I'm just getting in after you. 630 00:27:40,000 --> 00:27:42,360 I'm really, really worried. 631 00:27:42,360 --> 00:27:44,160 My whole dessert rides on this. 632 00:27:44,160 --> 00:27:46,640 If they don't set in time, I don't have a dish. 633 00:27:46,640 --> 00:27:49,480 I don't know, I think it's gonna be touch-and-go, yeah. 634 00:27:51,360 --> 00:27:52,600 Is there a technique? 635 00:27:52,600 --> 00:27:54,360 You've got to, like, kind of shot-put it. 636 00:27:54,360 --> 00:27:56,040 (SPITS) 637 00:27:56,040 --> 00:27:58,320 OK, it went... Oh, there it is. Oh, yeah, OK, OK. 638 00:27:58,320 --> 00:27:59,600 OK, see if you can go further. 639 00:27:59,600 --> 00:28:01,200 You have to do it with your body? 640 00:28:01,200 --> 00:28:03,240 Yeah, like, throw your body. (SPITS) 641 00:28:03,240 --> 00:28:05,440 Oh, my God! 642 00:28:08,160 --> 00:28:11,320 Oh, no. Oh, that's... 643 00:28:11,320 --> 00:28:13,320 I don't think they grow cherries in France. 644 00:28:13,320 --> 00:28:15,080 Stick to cooking, mate. 645 00:28:17,400 --> 00:28:19,680 Trying, trying to temper chocolate. 646 00:28:19,680 --> 00:28:22,160 Don't know whether it will. 647 00:28:22,160 --> 00:28:25,800 I've decided to stick with my gut instinct. 648 00:28:25,800 --> 00:28:28,880 So I still don't have a plan B for this tempered chocolate. 649 00:28:28,880 --> 00:28:30,360 I just need to get it perfect. 650 00:28:31,920 --> 00:28:33,280 Ooh. 651 00:28:33,280 --> 00:28:36,240 I am happy with my mango puree, 652 00:28:36,240 --> 00:28:40,320 the coconut Chantilly and the shortcrust dome. 653 00:28:40,320 --> 00:28:43,160 They look really cute and coconutty. 654 00:28:43,160 --> 00:28:44,680 Uh. 655 00:28:44,680 --> 00:28:47,080 But they're just so delicate and thin, 656 00:28:47,080 --> 00:28:49,400 so I need to be really careful. 657 00:28:51,200 --> 00:28:53,360 I really need to make sure that 658 00:28:53,360 --> 00:28:56,840 the mango puree will be the star. 659 00:28:56,840 --> 00:29:00,120 And chocolate is really strong in flavour. 660 00:29:04,320 --> 00:29:07,000 So as I'm painting the tempered chocolate 661 00:29:07,000 --> 00:29:08,880 onto the outside of my shell, 662 00:29:08,880 --> 00:29:11,440 I want it really, really, really thin. 663 00:29:13,040 --> 00:29:15,880 And it keeps its shine, keeps its shape, 664 00:29:15,880 --> 00:29:18,480 and it has that snap effect when you're cutting it. 665 00:29:21,240 --> 00:29:24,240 Time to hustle, everybody. 15 minutes to go. 666 00:29:34,520 --> 00:29:35,920 It's not a good one. 667 00:29:39,160 --> 00:29:40,680 Yup, coming together. 668 00:29:46,080 --> 00:29:49,240 How you going, Petro? Not good. It's taking forever. 669 00:29:50,400 --> 00:29:53,160 Yeah, look, uh, nothing seems to be happening in the oven. 670 00:29:54,400 --> 00:29:55,960 Yeah, should be starting to cook, 671 00:29:55,960 --> 00:29:57,240 and with 15 minutes to go, 672 00:29:57,240 --> 00:29:58,760 I'm not liking the look of it. 673 00:30:02,760 --> 00:30:04,920 I'm starting to panic. 674 00:30:04,920 --> 00:30:07,760 This clafoutis is not right at all. 675 00:30:07,760 --> 00:30:09,440 Nothing has happened. 676 00:30:09,440 --> 00:30:11,960 I should have seen a nice puff by now, 677 00:30:11,960 --> 00:30:15,080 and I haven't seen any browning on the top either, 678 00:30:15,080 --> 00:30:17,600 so I'm not sure what's going on. 679 00:30:17,600 --> 00:30:19,320 This is not cooking. 680 00:30:20,800 --> 00:30:22,360 I'm really confused. 681 00:30:37,920 --> 00:30:39,920 PETRO: This is not cooking. 682 00:30:43,680 --> 00:30:44,960 It's taking forever. 683 00:30:47,120 --> 00:30:48,240 Oh, what? 684 00:30:49,560 --> 00:30:51,400 The oven wasn't on. 685 00:30:51,400 --> 00:30:52,560 I've just realised 686 00:30:52,560 --> 00:30:55,160 that I haven't set the oven correctly. 687 00:30:55,160 --> 00:30:59,280 And this clafoutis has been sitting in a lukewarm oven. 688 00:31:00,280 --> 00:31:02,360 I think I can still get this cooked in time, 689 00:31:02,360 --> 00:31:04,600 but I've got to make sure this temp is set high. 690 00:31:04,600 --> 00:31:06,320 POH: Petro. CATHERINE: What's happening? 691 00:31:06,320 --> 00:31:07,440 You look a bit stressed. 692 00:31:07,440 --> 00:31:09,400 Yeah, well, I've had to crank it. 693 00:31:09,400 --> 00:31:12,320 I'm just praying that I can get something up, 694 00:31:12,320 --> 00:31:14,200 but it's looking like a slim chance now. 695 00:31:14,200 --> 00:31:15,960 I think you should think faster. 696 00:31:15,960 --> 00:31:18,200 I don't know what else I can do, to be honest. 697 00:31:18,200 --> 00:31:20,560 I'm praying that a miracle happens today. 698 00:31:20,560 --> 00:31:23,520 I am praying that a miracle clafoutis will appear. 699 00:31:24,800 --> 00:31:28,920 We're all feeling pretty fruity. Ten minutes to go! 700 00:31:28,920 --> 00:31:30,640 (CHEERING AND APPLAUSE) 701 00:31:37,560 --> 00:31:40,400 Look at the colour on this. Oh! That's sick. 702 00:31:40,400 --> 00:31:41,560 Yeah, that's perfect. 703 00:31:41,560 --> 00:31:43,120 Colour equals? Flavour. 704 00:31:43,120 --> 00:31:44,520 You know it! (LAUGHS) 705 00:31:45,720 --> 00:31:48,560 I've got the lemon zest in the biscotti, 706 00:31:48,560 --> 00:31:51,520 and it's got this really crispy, crunchy, 707 00:31:51,520 --> 00:31:53,880 like hard-to-bite-into texture. 708 00:31:53,880 --> 00:31:55,800 Oh, it's done. 709 00:31:55,800 --> 00:31:57,560 I've got my lemon juice granita. 710 00:31:57,560 --> 00:32:00,520 It's a really nice, like, slushy texture, which I like. 711 00:32:00,520 --> 00:32:02,120 Oh, my God. 712 00:32:02,120 --> 00:32:04,120 My lemon leaf ice-cream's done. 713 00:32:04,120 --> 00:32:05,760 And it does taste like lemon leaf, 714 00:32:05,760 --> 00:32:07,280 which is awesome. 715 00:32:07,280 --> 00:32:10,320 I'm actually gonna serve my dessert in the lemon. 716 00:32:10,320 --> 00:32:12,480 I'm hoping it looks like something that would sort of 717 00:32:12,480 --> 00:32:13,960 be quite eye-catching on social media. 718 00:32:13,960 --> 00:32:16,960 I feel like I got a bit of a leg-up being Gen Z 719 00:32:16,960 --> 00:32:19,240 and being, like, spending a lot of my time on Instagram, 720 00:32:19,240 --> 00:32:23,160 so I'm desperate to get tasted today. 721 00:32:23,160 --> 00:32:24,960 Ooh. 722 00:32:26,800 --> 00:32:29,360 I'm feeling good. I'm working on my marshmallow. 723 00:32:29,360 --> 00:32:31,560 The dish is coming together 724 00:32:31,560 --> 00:32:34,560 and the judges seem excited about it, 725 00:32:34,560 --> 00:32:37,440 which makes me excited about it. 726 00:32:37,440 --> 00:32:41,200 I've got my layer of almond and cherry cake 727 00:32:41,200 --> 00:32:43,760 and my lemon, brown sugar curd. 728 00:32:43,760 --> 00:32:47,000 And then finishing that off with my cherry compote. 729 00:32:47,000 --> 00:32:48,560 That looks gorgeous. 730 00:32:48,560 --> 00:32:50,320 Now it's time to cover it in marshmallow. 731 00:32:50,320 --> 00:32:51,400 I feel like I need 732 00:32:51,400 --> 00:32:53,760 an adult supervisor for this one. 733 00:32:53,760 --> 00:32:56,520 ALL: Oh. Oh, God. 734 00:32:56,520 --> 00:32:57,760 It's a little stiff. 735 00:32:57,760 --> 00:32:59,360 So sticky. 736 00:32:59,360 --> 00:33:03,320 This isn't quite the consistency I was hoping for. 737 00:33:03,320 --> 00:33:04,400 Oh, my God, it's everywhere. 738 00:33:04,400 --> 00:33:05,840 This is sticking to the knife. 739 00:33:05,840 --> 00:33:07,120 It's sticking to me. 740 00:33:07,120 --> 00:33:09,240 It's literally everywhere. 741 00:33:09,240 --> 00:33:10,600 I am a marshmallow. 742 00:33:10,600 --> 00:33:14,160 But it's tasty. So let's torch it up. 743 00:33:18,400 --> 00:33:20,880 That's so funny. We don't want any sour grapes. 744 00:33:20,880 --> 00:33:22,480 Five minutes to go! 745 00:33:22,480 --> 00:33:24,560 (CHEERING AND APPLAUSE) 746 00:33:33,320 --> 00:33:35,640 Whose are these bad boys? 747 00:33:35,640 --> 00:33:37,080 Whoa! Big boys. 748 00:33:37,080 --> 00:33:39,160 They're huge. They're like hamburger buns. 749 00:33:41,480 --> 00:33:43,440 They've definitely puffed up a little bit more 750 00:33:43,440 --> 00:33:44,600 than I thought they would. 751 00:33:48,600 --> 00:33:51,000 I've got my strawberry matcha Chantilly. 752 00:33:53,280 --> 00:33:55,480 I reckon I can actually put an entire mandarin 753 00:33:55,480 --> 00:33:56,760 or kiwi fruit into each 754 00:33:56,760 --> 00:33:59,120 of the giant choux buns just to elevate it. 755 00:34:00,360 --> 00:34:03,080 And then also a blackberry in the tiny little choux buns. 756 00:34:04,520 --> 00:34:05,880 I won't know how it'll look 757 00:34:05,880 --> 00:34:07,600 until the dish is getting cut in half, 758 00:34:07,600 --> 00:34:08,760 and you get the cross-section, 759 00:34:08,760 --> 00:34:10,600 that's when it's really gonna have its viral moment. 760 00:34:10,600 --> 00:34:13,320 So I'm just crossing my fingers that I get called up the front. 761 00:34:14,640 --> 00:34:16,200 Let's try to get this off. 762 00:34:18,840 --> 00:34:22,440 So, my tempered chocolate, I think it looks bloody good. 763 00:34:25,160 --> 00:34:27,760 So actually it looks like a coconut shell right now. 764 00:34:29,720 --> 00:34:33,200 I think the coconut Chantilly has a sweetness to it 765 00:34:33,200 --> 00:34:35,400 that will cut the chocolate and balance it. 766 00:34:37,040 --> 00:34:39,000 And then a mango puree on top 767 00:34:39,000 --> 00:34:41,600 and on the bottom to make sure it doesn't rock around. 768 00:34:41,600 --> 00:34:42,960 I've made pandan sand. 769 00:34:46,280 --> 00:34:47,640 I think I have a chance 770 00:34:47,640 --> 00:34:49,520 to get my little coconut do tasted. 771 00:34:49,520 --> 00:34:51,200 Excuse me, guys. Cool, cool, cool. 772 00:34:52,240 --> 00:34:54,560 Oh, man, they look good! Yeah, thanks, man. 773 00:34:57,680 --> 00:34:59,520 I'm really happy with how everything's going. 774 00:35:00,840 --> 00:35:03,600 I really enjoy that funky saltiness 775 00:35:03,600 --> 00:35:05,720 in the fish sauce and honey caramel, 776 00:35:05,720 --> 00:35:07,120 as well as the crunch 777 00:35:07,120 --> 00:35:09,440 from the macadamia and feuilletine crumble. 778 00:35:09,440 --> 00:35:12,680 And then the apricot and mango passionfruit jam 779 00:35:12,680 --> 00:35:14,760 is super bright and tangy. 780 00:35:14,760 --> 00:35:16,640 And then I've got the blackberry, 781 00:35:16,640 --> 00:35:18,400 lemongrass and ginger jelly. 782 00:35:18,400 --> 00:35:21,000 And I really like the pandan ice-cream, 783 00:35:21,000 --> 00:35:22,160 which I find quite grassy. 784 00:35:22,160 --> 00:35:25,320 And I get, like, popcorny notes from it as well. 785 00:35:25,320 --> 00:35:27,440 So it'll be interesting to see if I get tasted. 786 00:35:29,200 --> 00:35:30,760 Two minutes to go, everybody. 787 00:35:33,240 --> 00:35:34,400 Two... 788 00:35:40,760 --> 00:35:42,440 Balls, it is! 789 00:35:42,440 --> 00:35:43,880 Oh, wow. Pungent! 790 00:35:45,240 --> 00:35:47,760 I've got my makrut lime leaf oil, 791 00:35:47,760 --> 00:35:50,760 and I'm really happy with this granita. 792 00:35:50,760 --> 00:35:51,800 Alright. 793 00:35:51,800 --> 00:35:55,080 You can taste the blood orange that I want to shine through. 794 00:35:55,080 --> 00:35:56,320 So it all comes down 795 00:35:56,320 --> 00:36:00,000 to this last honey and thyme panna cotta. 796 00:36:00,000 --> 00:36:02,560 I'm really stressed... 797 00:36:02,560 --> 00:36:03,840 So... 798 00:36:15,720 --> 00:36:18,160 Oh! 799 00:36:18,160 --> 00:36:21,080 It's got the wobble and I hope it's enough to get tasted. 800 00:36:24,280 --> 00:36:27,320 It's almost crunch time. One minute to go. 801 00:36:27,320 --> 00:36:29,040 ANDY: Come on, everybody! 802 00:36:30,440 --> 00:36:32,400 Moving. I'm moving, I'm moving. 803 00:36:35,640 --> 00:36:38,080 I take this clafoutis out. 804 00:36:44,600 --> 00:36:47,360 And I'm surprised that it's actually browned on top. 805 00:36:48,560 --> 00:36:50,880 So am I gonna be able to serve it? 806 00:36:50,880 --> 00:36:53,280 And even though it's not perfect, 807 00:36:53,280 --> 00:36:55,080 I think I might get away with it here. 808 00:36:56,520 --> 00:36:59,560 All done in ten... 809 00:36:59,560 --> 00:37:04,080 JUDGES: Nine, eight, seven, six 810 00:37:04,080 --> 00:37:08,800 five, four, three, two, one! 811 00:37:08,800 --> 00:37:11,200 That's it, everybody. 812 00:37:14,680 --> 00:37:16,880 You made doughnuts! Yay! 813 00:37:16,880 --> 00:37:18,320 Wow! 814 00:37:22,640 --> 00:37:24,640 I think it's a pretty bold flavour combination, 815 00:37:24,640 --> 00:37:26,360 so they might be interested to try it. 816 00:37:26,360 --> 00:37:28,200 And if I get through, you never know your luck. 817 00:37:28,200 --> 00:37:29,400 I'd love a day off up on the gantry. 818 00:37:29,400 --> 00:37:32,760 But, hey, I just wanted to kind of push the boat out 819 00:37:32,760 --> 00:37:33,880 and give it a crack. 820 00:37:39,680 --> 00:37:41,960 We have Catherine Zhang in the MasterChef kitchen, 821 00:37:41,960 --> 00:37:45,400 and we asked you to bring us your best fruity dessert. 822 00:37:47,160 --> 00:37:49,520 We're looking for one top dish, 823 00:37:49,520 --> 00:37:52,880 but we're tasting the ten most intriguing ones. 824 00:37:54,480 --> 00:37:56,920 First dish we'd like to taste is... 825 00:38:00,880 --> 00:38:02,720 ..Emily. 826 00:38:02,720 --> 00:38:03,840 Oh, really? 827 00:38:03,840 --> 00:38:06,120 (CHEERING) 828 00:38:06,120 --> 00:38:08,240 I'm gobsmacked. Me? 829 00:38:08,240 --> 00:38:10,160 My coconut's gonna get tasted. 830 00:38:10,160 --> 00:38:11,440 He's my little dude. 831 00:38:11,440 --> 00:38:13,240 SOFIA: Hey, little dude. 832 00:38:13,240 --> 00:38:16,240 I'm really happy with the look of my dish, 833 00:38:16,240 --> 00:38:19,400 but Catherine Zhang is like this dessert queen. 834 00:38:21,880 --> 00:38:24,080 So I'm absolutely stressed. 835 00:38:31,440 --> 00:38:32,840 POH: Emily... 836 00:38:34,040 --> 00:38:35,840 ..that is very adorable. 837 00:38:35,840 --> 00:38:39,640 Thank you. It's my Little Coconut Dude. 838 00:38:39,640 --> 00:38:42,160 So I did a cocoa shortcrust 839 00:38:42,160 --> 00:38:44,680 and then chocolate on the outside 840 00:38:44,680 --> 00:38:46,480 to make it look like a coconut shell. 841 00:38:47,600 --> 00:38:50,040 And then a coconut Chantilly, 842 00:38:50,040 --> 00:38:52,720 a mango and passionfruit puree. 843 00:38:52,720 --> 00:38:55,240 And on the bottom, a pandan sand. 844 00:38:55,240 --> 00:38:57,120 Let's cut into it. 845 00:39:01,640 --> 00:39:03,640 (CRUNCHES) Nice! 846 00:39:03,640 --> 00:39:05,080 Ah! 847 00:39:06,680 --> 00:39:07,720 Oh. 848 00:39:07,720 --> 00:39:08,840 SOFIA: She oozy. 849 00:39:10,320 --> 00:39:12,480 They're oozy. Whoo-hoo! 850 00:39:30,960 --> 00:39:33,920 Presentation-wise, definitely very stunning. 851 00:39:33,920 --> 00:39:35,400 Flavour-wise, I think, you know, 852 00:39:35,400 --> 00:39:37,280 it's really light and refreshing. 853 00:39:37,280 --> 00:39:39,360 The cocoa, I didn't think it was overpowering 854 00:39:39,360 --> 00:39:40,880 like, you know, I mentioned earlier. 855 00:39:40,880 --> 00:39:43,560 So I'm happy with it. It's good. 856 00:39:43,560 --> 00:39:45,320 Thank you very much. 857 00:39:45,320 --> 00:39:48,920 Emily. I think it's very, very inviting 858 00:39:48,920 --> 00:39:51,680 and very adorable. 859 00:39:51,680 --> 00:39:53,480 You did a brilliant job of the pastry. 860 00:39:53,480 --> 00:39:56,120 It's so nice and thin and short. 861 00:39:56,120 --> 00:39:57,600 I think you've done a really good job. 862 00:39:58,960 --> 00:40:02,560 I adore that gentleness of that Chantilly, 863 00:40:02,560 --> 00:40:04,280 taking all the tropical fruits. 864 00:40:04,280 --> 00:40:06,080 It's brilliant. It's very well perfumed. 865 00:40:06,080 --> 00:40:08,160 Thank you very much. Good luck to you. 866 00:40:08,160 --> 00:40:10,560 Emily, for your little coconut dude or dudette, uh... 867 00:40:10,560 --> 00:40:13,920 Yeah. ..the viral factor was ticked, 868 00:40:13,920 --> 00:40:16,200 and especially when we did the cross-section 869 00:40:16,200 --> 00:40:18,120 and everything just started to spill out. 870 00:40:18,120 --> 00:40:20,320 That's what really got me. 871 00:40:20,320 --> 00:40:23,840 I think it also celebrated mango and passionfruit, 872 00:40:23,840 --> 00:40:25,560 which was the brief. Well done, Emily. 873 00:40:25,560 --> 00:40:27,320 Thank you so much. Thank you. 874 00:40:27,320 --> 00:40:28,840 (APPLAUSE) 875 00:40:33,160 --> 00:40:36,520 Yeah. Brilliant. Just unexpected for me. 876 00:40:36,520 --> 00:40:37,840 Well done! 877 00:40:37,840 --> 00:40:38,960 Dessert Master over here. 878 00:40:38,960 --> 00:40:41,160 Please bring us your fruity dessert... 879 00:40:45,720 --> 00:40:47,280 ..Casper! 880 00:40:47,280 --> 00:40:48,640 (APPLAUSE) 881 00:40:48,640 --> 00:40:50,360 Go, Casper! 882 00:40:50,360 --> 00:40:51,560 Whoo-hoo! 883 00:40:55,440 --> 00:40:56,960 SOFIA: Woo! Oh, my...! 884 00:40:56,960 --> 00:40:59,600 Oh, my God! Whoa! 885 00:40:59,600 --> 00:41:01,480 ANDY: Hooley dooley. Wow! 886 00:41:01,480 --> 00:41:03,960 SOFIA: My goodness! They look like olives. 887 00:41:06,080 --> 00:41:08,160 Casper, what have you made? 888 00:41:08,160 --> 00:41:10,600 I've made fruit sando choux buns. 889 00:41:10,600 --> 00:41:12,640 We've got a whole strawberry in one. 890 00:41:12,640 --> 00:41:14,600 I've got a whole mandarin in the other. 891 00:41:14,600 --> 00:41:16,960 And a whole kiwi fruit in another one. 892 00:41:16,960 --> 00:41:19,360 And then strawberry matcha cream. 893 00:41:19,360 --> 00:41:21,840 Freeze-dried strawberry powder on top. 894 00:41:21,840 --> 00:41:23,800 Wow. 895 00:41:23,800 --> 00:41:25,880 I think the other thing with the sandos 896 00:41:25,880 --> 00:41:27,520 that have inspired your dessert 897 00:41:27,520 --> 00:41:28,960 is it's all about that cross-section. 898 00:41:28,960 --> 00:41:31,360 So I'm interested to see if these cut as well as they do. 899 00:41:31,360 --> 00:41:33,440 Yeah. Me too. (LAUGHS) 900 00:41:37,240 --> 00:41:39,920 OK, I think this is the mandarin. 901 00:41:43,440 --> 00:41:45,440 Oh. 902 00:41:45,440 --> 00:41:47,800 SOFIA: Oh, there's a little berry in the top! 903 00:41:47,800 --> 00:41:49,120 CATHERINE: Oh, cute. Very cute. 904 00:41:49,120 --> 00:41:50,160 OK. 905 00:41:51,160 --> 00:41:53,760 Yes! Kiwi. 906 00:41:53,760 --> 00:41:54,920 Ooph! 907 00:41:54,920 --> 00:41:57,400 Oh! That worked. That's cute. 908 00:41:57,400 --> 00:42:00,240 They're holding together really well. 909 00:42:00,240 --> 00:42:03,000 Strawberry. She's in there. 910 00:42:03,000 --> 00:42:04,000 Yeah. Cute. 911 00:42:04,000 --> 00:42:06,200 Happy with that? Yeah, very happy. 912 00:42:18,440 --> 00:42:19,440 Casper... 913 00:42:20,800 --> 00:42:23,080 ..I think you nailed this. 914 00:42:24,520 --> 00:42:27,000 I much prefer this to a fruit sando. 915 00:42:28,760 --> 00:42:32,120 Those choux buns are so amazing. 916 00:42:32,120 --> 00:42:35,280 The matcha cream in there is really light, fluffy. 917 00:42:35,280 --> 00:42:37,600 And then the whole fruit in there 918 00:42:37,600 --> 00:42:40,520 absolutely makes fruit the superstar. 919 00:42:40,520 --> 00:42:42,880 Well done. Thank you. 920 00:42:42,880 --> 00:42:45,000 I like it. Presentation - amazing. 921 00:42:45,000 --> 00:42:46,440 It's a beautiful dish. 922 00:42:46,440 --> 00:42:47,920 I think you've done a wonderful job 923 00:42:47,920 --> 00:42:49,080 on that choux pastry. 924 00:42:49,080 --> 00:42:51,600 It's baked perfectly. I love the flavours, 925 00:42:51,600 --> 00:42:54,040 the matcha, the bitterness, and it goes well with the fruit. 926 00:42:54,040 --> 00:42:56,800 It's a great combination. Thank you. 927 00:42:56,800 --> 00:42:58,520 Casper - fantastic. 928 00:42:59,720 --> 00:43:02,280 Definitely viral-worthy. Loved all the fruit. 929 00:43:02,280 --> 00:43:03,520 It was really attractive. 930 00:43:03,520 --> 00:43:05,840 And to contrast against the green of the matcha 931 00:43:05,840 --> 00:43:06,920 was visually very pleasing. 932 00:43:06,920 --> 00:43:09,360 Well done. Thank you. 933 00:43:13,600 --> 00:43:15,800 Grace, you're next. 934 00:43:23,640 --> 00:43:25,880 Ooh. Ooh, an edible lemon. 935 00:43:25,880 --> 00:43:29,280 Grace, what have you made us? 936 00:43:29,280 --> 00:43:32,880 I've made my Whole Lemon with biscotti. 937 00:43:32,880 --> 00:43:37,440 I have made a lemon granita with the juice of the lemon. 938 00:43:37,440 --> 00:43:38,920 A lemon leaf ice-cream 939 00:43:38,920 --> 00:43:41,120 that's sitting in the shell of the lemon. 940 00:43:41,120 --> 00:43:42,440 And I added the zest 941 00:43:42,440 --> 00:43:43,720 into my biscotti mixture 942 00:43:43,720 --> 00:43:45,840 with fennel seeds and sesame seeds. 943 00:43:45,840 --> 00:43:47,240 Let's taste. 944 00:44:07,440 --> 00:44:09,400 Grace... 945 00:44:09,400 --> 00:44:12,480 ..I flippin' love this dish so much. 946 00:44:16,680 --> 00:44:19,760 It just has such a clear direction. 947 00:44:19,760 --> 00:44:21,800 And the lemon leaf in that ice-cream 948 00:44:21,800 --> 00:44:23,680 has just got this gorgeous, subtle 949 00:44:23,680 --> 00:44:26,720 kind of grassiness about it, but with the lemon flavour. 950 00:44:26,720 --> 00:44:29,240 And then you eat it with the biscotti 951 00:44:29,240 --> 00:44:31,080 and it is such a genius combination. 952 00:44:31,080 --> 00:44:34,000 This dish has really put you on the map for me. 953 00:44:34,000 --> 00:44:35,480 Thank you. 954 00:44:37,000 --> 00:44:40,200 That ice-cream is incredible. Thank you. 955 00:44:40,200 --> 00:44:42,640 That is delicious. It's perfectly balanced. 956 00:44:42,640 --> 00:44:45,360 It's so refreshing. Like, I took a bite of it, 957 00:44:45,360 --> 00:44:48,080 all of it all together, and I was, like, transported. 958 00:44:48,080 --> 00:44:49,480 It was like fresh breeze. 959 00:44:51,040 --> 00:44:53,560 I loved it. Amazing dish. Thank you. 960 00:44:53,560 --> 00:44:56,600 It was so refreshing and creamy and zesty 961 00:44:56,600 --> 00:44:59,080 and bright from the granita. 962 00:44:59,080 --> 00:45:00,960 But that lemon leaf ice-cream, 963 00:45:00,960 --> 00:45:03,120 because it's so creamy and smooth 964 00:45:03,120 --> 00:45:06,800 and has that verdant green taste going through it, 965 00:45:06,800 --> 00:45:08,920 everything pairs together so beautifully. 966 00:45:10,840 --> 00:45:14,760 Grace. One word. Fantastique! 967 00:45:19,200 --> 00:45:21,040 Fantas-TikTok. Oh. 968 00:45:21,040 --> 00:45:24,120 (ALL EXCLAIM) 969 00:45:24,120 --> 00:45:27,240 Hey. Oh, I love that. That was very smart, by the way. 970 00:45:27,240 --> 00:45:29,560 This is so creative. 971 00:45:29,560 --> 00:45:32,520 It looks fun. But then you eat it and you're like, 972 00:45:32,520 --> 00:45:34,560 "Ho, this person's the real deal." 973 00:45:35,840 --> 00:45:36,920 This is like 974 00:45:36,920 --> 00:45:38,800 competition-winning-worthy stuff. 975 00:45:38,800 --> 00:45:41,080 Like, you cook like this, you go deep, my friend. 976 00:45:41,080 --> 00:45:44,040 Well done. Thank you. 977 00:45:47,520 --> 00:45:49,560 Good job. 978 00:45:49,560 --> 00:45:51,800 Bloody hell, that was so crazy. 979 00:45:51,800 --> 00:45:53,600 OK. Next dish. 980 00:45:54,840 --> 00:45:56,760 Olaolu! 981 00:45:59,880 --> 00:46:01,280 OLAOLU: I've got a lemon ice-cream 982 00:46:01,280 --> 00:46:04,120 with a preserved lemon-glazed cruller. 983 00:46:05,520 --> 00:46:07,720 Not a bad effort, mate. I really enjoyed it 984 00:46:07,720 --> 00:46:10,000 and it feels like something that needs a little bit more. 985 00:46:10,000 --> 00:46:12,320 Yeah. Hey, Lucy. You're next. 986 00:46:13,480 --> 00:46:15,960 Oh, yeah. 987 00:46:15,960 --> 00:46:19,600 LUCY: I've made a spiced pudding with a poached pear, 988 00:46:19,600 --> 00:46:23,040 pear caramel and a bay leaf cream. 989 00:46:23,040 --> 00:46:26,240 I found the cake really nice and moist 990 00:46:26,240 --> 00:46:28,280 and I like the spices in it. 991 00:46:28,280 --> 00:46:30,400 What I'm kind of just thinking 992 00:46:30,400 --> 00:46:33,120 is the caramel is very, very sweet. 993 00:46:33,120 --> 00:46:34,600 Vinnie! 994 00:46:34,600 --> 00:46:36,720 So I've made a kind of DIY ice-cream sandwich. 995 00:46:36,720 --> 00:46:38,360 Fior di latte ice-cream 996 00:46:38,360 --> 00:46:41,360 rippled with strawberry and tomato syrup 997 00:46:41,360 --> 00:46:44,920 and crostoli with a basil sugar. 998 00:46:44,920 --> 00:46:47,520 Great concept. Love the concept. The crostoli are great. 999 00:46:47,520 --> 00:46:50,760 The ice-cream - there's a nice flavour going on there, 1000 00:46:50,760 --> 00:46:55,600 but I think for me it's really icy. Really icy. 1001 00:46:55,600 --> 00:46:57,160 Right. Next one. 1002 00:46:57,160 --> 00:46:58,640 (HONKS NASALLY) 1003 00:47:00,080 --> 00:47:02,800 Fruity clafoutis - Petro! 1004 00:47:06,200 --> 00:47:09,160 My dish gets called up and I'm in a bit of shock. 1005 00:47:09,160 --> 00:47:13,000 There's a chance I might still get over the line with this. 1006 00:47:13,000 --> 00:47:14,440 Here we go. (LAUGHS) 1007 00:47:17,280 --> 00:47:18,720 Ooh! 1008 00:47:30,520 --> 00:47:33,000 Tell us, Petro, what have you made? 1009 00:47:33,000 --> 00:47:36,080 I have made an apricot clafoutis 1010 00:47:36,080 --> 00:47:40,720 with a buffalo ricotta and cinnamon ice-cream. 1011 00:47:42,680 --> 00:47:46,000 You look stressed. Everything was going to plan. 1012 00:47:46,000 --> 00:47:48,080 I put it in the oven with half an hour to go, 1013 00:47:48,080 --> 00:47:50,400 but I just realised that it wasn't cooking. 1014 00:47:50,400 --> 00:47:53,680 So, um, a bit of user error on my behalf. 1015 00:47:53,680 --> 00:47:55,880 OK, we're gonna try it. 1016 00:48:15,880 --> 00:48:20,120 Petro, I love that you used apricots. 1017 00:48:20,120 --> 00:48:22,400 And the ice-cream tastes lovely. 1018 00:48:23,480 --> 00:48:26,000 Your clafoutis just wasn't cooked on the bottom. 1019 00:48:27,400 --> 00:48:28,720 Petro... 1020 00:48:30,280 --> 00:48:32,040 ..when you make a clafoutis, 1021 00:48:32,040 --> 00:48:34,080 you should get that lovely caramelisation 1022 00:48:34,080 --> 00:48:37,000 and get under something nice 1023 00:48:37,000 --> 00:48:39,400 and coloured and lovely. 1024 00:48:39,400 --> 00:48:43,480 Yeah. But you were unfortunate. 1025 00:48:43,480 --> 00:48:46,480 Otherwise, your ice-cream is lovely. 1026 00:48:46,480 --> 00:48:48,240 Thank you. 1027 00:48:48,240 --> 00:48:49,640 Petro, I think you know where you went wrong. 1028 00:48:49,640 --> 00:48:51,000 Yeah. 1029 00:48:51,000 --> 00:48:53,520 All of this is just about that mixture not getting enough heat 1030 00:48:53,520 --> 00:48:54,880 and getting no puff. 1031 00:48:54,880 --> 00:48:57,160 But I really love that you used apricots. 1032 00:48:57,160 --> 00:48:59,240 I think people don't cook enough with apricots. 1033 00:48:59,240 --> 00:49:00,720 I feel like they're better for cooking than eating, 1034 00:49:00,720 --> 00:49:02,320 to be honest. 1035 00:49:02,320 --> 00:49:03,960 And for 75 minutes, well done. 1036 00:49:03,960 --> 00:49:05,600 Thanks, mate. Thanks. Thank you, guys. 1037 00:49:05,600 --> 00:49:07,280 Thank you. 1038 00:49:07,280 --> 00:49:09,120 Shame, huh? Yeah. 1039 00:49:09,120 --> 00:49:11,880 That's alright. 1040 00:49:11,880 --> 00:49:14,200 You live... You live and you learn. 1041 00:49:14,200 --> 00:49:16,640 OK. Next one is... 1042 00:49:21,360 --> 00:49:22,600 ..Dot. 1043 00:49:22,600 --> 00:49:24,600 (CHEERING AND APPLAUSE) CONTESTANT: Go, Dot! 1044 00:49:24,600 --> 00:49:26,320 Did you see that? 1045 00:49:27,440 --> 00:49:30,680 Let's see what Dot has to give us. 1046 00:49:32,080 --> 00:49:33,360 Oh, cute. Wow. 1047 00:49:33,360 --> 00:49:35,400 It's so shiny. 1048 00:49:35,400 --> 00:49:38,480 DOT: I have done my cherry-almond cake. 1049 00:49:40,480 --> 00:49:42,240 A little bit of lemon curd in there... 1050 00:49:43,840 --> 00:49:46,280 ..a cherry compote, and covered 1051 00:49:46,280 --> 00:49:48,760 in marshmallow to really bring the sweetness. 1052 00:49:50,120 --> 00:49:52,320 Well, I am very much intrigued. 1053 00:49:54,200 --> 00:49:56,720 Oh, it's very bouncy. Ooh! 1054 00:49:56,720 --> 00:49:58,960 It's bouncing back, look. (CHUCKLES) 1055 00:49:58,960 --> 00:50:01,240 It's resisting. Yeah. 1056 00:50:03,720 --> 00:50:04,760 ANDY: Very sticky. 1057 00:50:06,360 --> 00:50:07,400 Might need a knife. 1058 00:50:21,920 --> 00:50:23,760 Um, Dot... 1059 00:50:25,680 --> 00:50:29,080 ..the cake himself is lovely... 1060 00:50:29,080 --> 00:50:30,840 ..having cherry, 1061 00:50:30,840 --> 00:50:32,120 lemon, 1062 00:50:32,120 --> 00:50:34,600 sour, acidity, 1063 00:50:34,600 --> 00:50:36,840 the sweetness from your marshmallow. 1064 00:50:36,840 --> 00:50:38,840 Well done. 1065 00:50:38,840 --> 00:50:40,920 But it's not whipped enough. 1066 00:50:43,040 --> 00:50:44,320 It is too solid. 1067 00:50:47,960 --> 00:50:49,320 I would have gone for something 1068 00:50:49,320 --> 00:50:51,480 probably more like an Italian meringue 1069 00:50:51,480 --> 00:50:52,840 so you could cut it more easily. 1070 00:50:52,840 --> 00:50:55,240 But otherwise, a really good effort still. 1071 00:50:55,240 --> 00:50:56,240 DOT: Thank you. 1072 00:50:57,400 --> 00:51:00,440 Dot, look, I just think you had a marshmallow malfunction today. 1073 00:51:00,440 --> 00:51:01,840 Yeah. 1074 00:51:03,520 --> 00:51:05,520 (LAUGHS) Oh, Andy! 1075 00:51:05,520 --> 00:51:07,200 Catch. (LAUGHTER) 1076 00:51:07,200 --> 00:51:08,520 It won't do it! 1077 00:51:08,520 --> 00:51:09,760 It won't come off! 1078 00:51:09,760 --> 00:51:12,600 Look, if you need to hang a painting, you're fine. Yeah. 1079 00:51:14,080 --> 00:51:15,920 It's just too sticky. 1080 00:51:15,920 --> 00:51:17,560 I'm going viral for all the wrong reasons. 1081 00:51:17,560 --> 00:51:18,880 Yes, exactly. 1082 00:51:20,080 --> 00:51:21,480 Thank you, everyone. 1083 00:51:21,480 --> 00:51:23,080 JEAN-CHRISTOPHE: Well done, Dot... 1084 00:51:23,080 --> 00:51:24,840 ..for trying. 1085 00:51:26,000 --> 00:51:29,080 Next fruity dessert we want to taste belongs to... 1086 00:51:30,920 --> 00:51:32,080 ..Jack. 1087 00:51:32,080 --> 00:51:34,640 (CHEERING AND APPLAUSE) 1088 00:51:34,640 --> 00:51:36,680 That was smooth! 1089 00:51:36,680 --> 00:51:38,080 What? 1090 00:51:46,760 --> 00:51:48,000 Jack, what have you made? 1091 00:51:49,120 --> 00:51:51,800 JACK: I've done a honey and thyme panna cotta 1092 00:51:51,800 --> 00:51:55,360 with a blood orange and Campari granita 1093 00:51:55,360 --> 00:51:58,840 with a makrut lime leaf oil 1094 00:51:58,840 --> 00:52:02,880 and some blood and Sunrise limes there, as well. 1095 00:52:02,880 --> 00:52:05,000 Wow-wee! OK. 1096 00:52:05,000 --> 00:52:06,360 Inspo for this? 1097 00:52:06,360 --> 00:52:07,480 Definitely Callum. 1098 00:52:07,480 --> 00:52:09,640 I went to Sprout, the cooking school, 1099 00:52:09,640 --> 00:52:11,400 so hopefully I do him proud. Yeah. 1100 00:52:11,400 --> 00:52:12,560 I reckon we finish it up. 1101 00:52:17,040 --> 00:52:18,160 Callum wouldn't have done that. 1102 00:52:18,160 --> 00:52:20,120 (JUDGES LAUGH) 1103 00:52:24,560 --> 00:52:26,520 Enjoy, guys. Thank you. 1104 00:52:26,520 --> 00:52:27,920 CATHERINE: Thank you. 1105 00:52:41,080 --> 00:52:42,320 Jack... 1106 00:52:45,000 --> 00:52:46,200 ..it's bloody delicious. 1107 00:52:47,680 --> 00:52:50,080 The granita is special. 1108 00:52:51,840 --> 00:52:54,160 Blood orange, and then using the Campari 1109 00:52:54,160 --> 00:52:56,120 to give some beautiful bitterness. 1110 00:52:56,120 --> 00:52:59,520 I have no other words because that's so well executed. 1111 00:52:59,520 --> 00:53:00,600 Beautiful. 1112 00:53:00,600 --> 00:53:02,160 This is my kind of dessert. 1113 00:53:03,880 --> 00:53:06,080 I like strong flavours 1114 00:53:06,080 --> 00:53:07,800 that really hero an ingredient, 1115 00:53:07,800 --> 00:53:10,680 and the fruit was just really hero-ed in this. 1116 00:53:10,680 --> 00:53:12,560 It just tied well with the bitterness 1117 00:53:12,560 --> 00:53:14,760 from the lime leaf, the thyme came through, 1118 00:53:14,760 --> 00:53:16,680 very floral in the background. 1119 00:53:16,680 --> 00:53:19,400 Very well balanced. Thank you. That's awesome. 1120 00:53:21,280 --> 00:53:23,040 Jack, your panna cotta is so well set 1121 00:53:23,040 --> 00:53:26,840 that even if you just touch the table, it quivers. 1122 00:53:26,840 --> 00:53:28,920 (CHUCKLES) 1123 00:53:28,920 --> 00:53:30,440 I loved all the elements, 1124 00:53:30,440 --> 00:53:32,560 and it had a very clear direction. 1125 00:53:32,560 --> 00:53:33,880 Beautiful. 1126 00:53:33,880 --> 00:53:36,560 Jack, it's just perfect. 1127 00:53:36,560 --> 00:53:38,400 Wow. Thank you. 1128 00:53:38,400 --> 00:53:39,960 Bravo. Honestly, bravo. 1129 00:53:42,400 --> 00:53:45,240 Well done, Jack. Well done. (CHEERING AND APPLAUSE) 1130 00:53:46,480 --> 00:53:48,400 So parfum. 1131 00:53:48,400 --> 00:53:50,680 Yes! Oh, God. 1132 00:53:50,680 --> 00:53:52,800 Callum would be proud. Oh, yeah! 1133 00:53:52,800 --> 00:53:55,000 Oh, my heart's going a million miles an hour. 1134 00:53:55,000 --> 00:53:56,120 Jeez. 1135 00:53:57,640 --> 00:54:00,200 SOFIA: The last dish we'd like to taste belongs to... 1136 00:54:06,040 --> 00:54:07,400 ..Pat. 1137 00:54:07,400 --> 00:54:10,320 (CHEERING AND APPLAUSE) 1138 00:54:10,320 --> 00:54:12,280 PAT: Super happy getting tasted. 1139 00:54:12,280 --> 00:54:14,240 Yeah, I've pushed the boat out today, 1140 00:54:14,240 --> 00:54:16,440 but I am super confident with my dessert. 1141 00:54:16,440 --> 00:54:18,000 I love to eat it. 1142 00:54:18,000 --> 00:54:19,840 So, yeah, I'm excited to see what the judges think 1143 00:54:19,840 --> 00:54:21,560 of my crazy flavour combinations. 1144 00:54:38,120 --> 00:54:40,400 Righto, Pat, what have you made? 1145 00:54:40,400 --> 00:54:42,680 I've made my take on ice-cream and jelly. 1146 00:54:43,800 --> 00:54:44,920 The base of the bowl 1147 00:54:44,920 --> 00:54:47,560 has some fish sauce and honey caramel. 1148 00:54:47,560 --> 00:54:51,200 Then, there's a feuilletine, macadamia and coconut crumble... 1149 00:54:52,440 --> 00:54:55,320 ..a blackberry, ginger, lemongrass jelly... 1150 00:54:57,280 --> 00:54:59,720 ..an apricot, passionfruit and mango jam, 1151 00:54:59,720 --> 00:55:02,000 and a pandan ice-cream. 1152 00:55:04,400 --> 00:55:05,680 I can't wait. 1153 00:55:21,880 --> 00:55:23,000 Pat... 1154 00:55:24,760 --> 00:55:27,560 ..when you bought your dish on the table, 1155 00:55:27,560 --> 00:55:29,240 I thought it was weird. 1156 00:55:31,320 --> 00:55:34,160 And in fact, I don't mind. 1157 00:55:34,160 --> 00:55:35,440 I admire your bottle 1158 00:55:35,440 --> 00:55:38,760 because you tried to combine something and been creative. 1159 00:55:38,760 --> 00:55:43,000 And you should never stop trying to be creative in cooking 1160 00:55:43,000 --> 00:55:44,560 or anything you do in life. 1161 00:55:44,560 --> 00:55:47,120 So, by digging in... 1162 00:55:48,200 --> 00:55:49,720 ..your fish sauce worked. 1163 00:55:50,960 --> 00:55:53,040 I have learned a lesson today. 1164 00:55:53,040 --> 00:55:55,360 I'm going to try to do fish sauce caramel. 1165 00:55:56,560 --> 00:55:57,880 Thank you, Pat, by the way. 1166 00:55:57,880 --> 00:55:59,480 (LAUGHTER) 1167 00:55:59,480 --> 00:56:00,480 Pat... 1168 00:56:01,800 --> 00:56:03,800 ..there is some balance there. 1169 00:56:04,920 --> 00:56:06,880 The pandan really provides an anchor. 1170 00:56:06,880 --> 00:56:10,000 The ice-cream is made so well, mate. 1171 00:56:10,000 --> 00:56:11,640 But then, there's just too much. Yeah. 1172 00:56:11,640 --> 00:56:13,840 You know? So, you're a lot closer than I thought you'd be, 1173 00:56:13,840 --> 00:56:15,000 but you're still a little bit away. 1174 00:56:15,000 --> 00:56:16,080 No worries. 1175 00:56:16,080 --> 00:56:18,240 This is a very texturally balanced dish. 1176 00:56:18,240 --> 00:56:22,200 We've got creamy, crunchy, bouncy, fruity. 1177 00:56:22,200 --> 00:56:24,840 It's something that I like to do a lot. 1178 00:56:24,840 --> 00:56:26,600 I think that, flavour-wise, 1179 00:56:26,600 --> 00:56:28,640 it was just a little bit of a miss. 1180 00:56:28,640 --> 00:56:30,240 I was enjoying the mango, and, suddenly, 1181 00:56:30,240 --> 00:56:33,360 like, I was hit with, like, lemongrass and then fish sauce. 1182 00:56:33,360 --> 00:56:37,400 So, um, texturally, I love it, but flavour-wise, not for me. 1183 00:56:37,400 --> 00:56:38,560 JEAN-CHRISTOPHE: Respect to you. 1184 00:56:38,560 --> 00:56:40,280 Thank you. 1185 00:56:45,280 --> 00:56:47,560 Good stuff. Hey, you got to have a go. 1186 00:56:47,560 --> 00:56:49,600 You always have to try to go for that sixer. 1187 00:56:52,640 --> 00:56:54,680 There were some incredible dishes today. 1188 00:56:56,360 --> 00:56:58,360 There were a lot of unexpected flavours... 1189 00:57:00,000 --> 00:57:02,200 ..some a little more crazy than others. 1190 00:57:02,200 --> 00:57:05,240 Um, but, yeah, you guys did amazing. 1191 00:57:05,240 --> 00:57:06,400 Don't look at me. 1192 00:57:06,400 --> 00:57:08,200 (LAUGHTER) 1193 00:57:09,240 --> 00:57:11,040 Let's say a big thank you to Catherine Zhang. 1194 00:57:11,040 --> 00:57:13,160 (CHEERING AND APPLAUSE) 1195 00:57:16,720 --> 00:57:21,720 Right. There were some dishes that made us go bananas. 1196 00:57:23,400 --> 00:57:26,280 If I call your name, please step forward. 1197 00:57:29,560 --> 00:57:30,840 Jack. 1198 00:57:30,840 --> 00:57:32,240 (CHEERING AND APPLAUSE) 1199 00:57:41,720 --> 00:57:42,800 Grace. 1200 00:57:42,800 --> 00:57:44,480 (CHEERING AND APPLAUSE) 1201 00:57:52,040 --> 00:57:54,040 It was close, 1202 00:57:54,040 --> 00:57:58,360 but the dish of the day goes to... 1203 00:58:00,240 --> 00:58:02,000 ..Grace! 1204 00:58:02,000 --> 00:58:04,320 (CHEERING AND APPLAUSE) 1205 00:58:04,320 --> 00:58:06,080 JACK: Well done. So well deserved. 1206 00:58:07,200 --> 00:58:09,480 So crazy! So crazy. 1207 00:58:09,480 --> 00:58:11,160 Thank you. So good. 1208 00:58:11,160 --> 00:58:13,960 Just real MasterChef bucket-list moment. 1209 00:58:13,960 --> 00:58:17,000 Grace, you made lemon the star of the show 1210 00:58:17,000 --> 00:58:19,760 and totally squeezed out the competition. 1211 00:58:19,760 --> 00:58:21,560 (CHUCKLES) Well done. 1212 00:58:21,560 --> 00:58:24,280 Well done to you. That was good. That was a good one. 1213 00:58:24,280 --> 00:58:26,640 You'll be safe up on the gantry tomorrow, while the others 1214 00:58:26,640 --> 00:58:29,240 cook for their spot in the competition. 1215 00:58:29,240 --> 00:58:31,960 To everyone else, take tonight to recharge 1216 00:58:31,960 --> 00:58:35,320 because tomorrow the pressure is on. 1217 00:58:35,320 --> 00:58:36,480 Good night. 1218 00:58:36,480 --> 00:58:38,120 Everybody! 1219 00:58:38,120 --> 00:58:39,560 Time to rest. 1220 00:58:41,040 --> 00:58:42,640 ANNOUNCER: Tomorrow night... 1221 00:58:42,640 --> 00:58:46,320 Put your hands together for Victoria Minell! 1222 00:58:46,320 --> 00:58:47,840 (CHEERING AND APPLAUSE) 1223 00:58:47,840 --> 00:58:50,880 She's an Instagram superstar. 1224 00:58:50,880 --> 00:58:53,600 ALITA: Her food is absolutely awesome. 1225 00:58:53,600 --> 00:58:55,440 You can see why she's the Queen of Viral Week. 1226 00:58:55,440 --> 00:58:57,120 My first ingredient is... 1227 00:58:57,120 --> 00:59:00,600 Can they turn her trending ingredients 1228 00:59:00,600 --> 00:59:03,520 into a viral-worthy dish... 1229 00:59:03,520 --> 00:59:06,640 This is crazy. That is so hashtag viral, Dot. 1230 00:59:06,640 --> 00:59:09,960 ..to save them from elimination? 1231 00:59:09,960 --> 00:59:12,240 PETRO: I'm taking a huge risk 1232 00:59:12,240 --> 00:59:13,680 on black-apron day. 1233 00:59:13,680 --> 00:59:14,840 Could be great. 1234 00:59:14,840 --> 00:59:16,080 Could be a disaster. 1235 00:59:20,200 --> 00:59:22,200 Captions by Red Bee Media