1 00:00:13,280 --> 00:00:15,400 (CLAPPING) 2 00:00:15,400 --> 00:00:17,480 (GASPING) 3 00:00:17,480 --> 00:00:19,560 Good morning, everyone. 4 00:00:19,560 --> 00:00:21,360 (GASPING) MAN: What is that? 5 00:00:21,360 --> 00:00:23,040 SNEZ: What are the tiny things? 6 00:00:23,040 --> 00:00:26,600 I'm walking in and I straightaway see little cubes. 7 00:00:26,600 --> 00:00:29,240 Wow. WOMAN: Wow. Sick. 8 00:00:29,240 --> 00:00:33,200 Little diamonds, looking sparkly, looking beautiful. 9 00:00:33,200 --> 00:00:34,720 And I'm like, taste test! 10 00:00:34,720 --> 00:00:36,400 Oh, boy. Here we go. 11 00:00:36,400 --> 00:00:37,720 Morning, all. 12 00:00:37,720 --> 00:00:39,200 ALL: Morning! 13 00:00:39,200 --> 00:00:42,040 How gorgeous do these beautiful bite-sized gems look? 14 00:00:42,040 --> 00:00:44,040 MAN: Oh, beautiful. WOMAN: Very gorgeous. 15 00:00:44,040 --> 00:00:45,880 WOMAN 2: Cute is a button. 16 00:00:45,880 --> 00:00:48,520 They're all made out of jelly. 17 00:00:49,680 --> 00:00:53,240 Today it's up to you to guess what's what in... 18 00:00:53,240 --> 00:00:55,160 ..a taste test! 19 00:00:55,160 --> 00:00:56,800 ALL: Ooh! 20 00:00:56,800 --> 00:00:57,960 I like these tests. 21 00:01:01,400 --> 00:01:04,240 Jamie's like... (LAUGHS BUT QUICKLY FADES) 22 00:01:04,240 --> 00:01:06,200 Yeah, yeah. 23 00:01:06,200 --> 00:01:09,400 My track record this season for taste tests 24 00:01:09,400 --> 00:01:12,240 is MasterChef - 2, Jamie - 0. 25 00:01:13,640 --> 00:01:15,720 Is it plum? ANDY: Plum. 26 00:01:15,720 --> 00:01:17,240 Incorrect. 27 00:01:17,240 --> 00:01:18,960 (OTHERS GROAN) 28 00:01:18,960 --> 00:01:20,560 I'm gonna go fish sauce. 29 00:01:20,560 --> 00:01:24,120 Jamie, I'm sorry. There's no fish sauce in this dish. 30 00:01:24,120 --> 00:01:26,640 Today I'm looking for a bit of redemption 31 00:01:26,640 --> 00:01:28,240 so let's see how this goes. 32 00:01:28,240 --> 00:01:31,440 Each gem is entirely unique. 33 00:01:31,440 --> 00:01:34,760 There are almost 60 flavours on this table. 34 00:01:34,760 --> 00:01:36,080 (CONTESTANTS GASP) 35 00:01:36,080 --> 00:01:38,360 I don't know 60 flavours. 36 00:01:38,360 --> 00:01:41,160 So prime your palates. 37 00:01:41,160 --> 00:01:43,280 Guess correctly and you'll stay in the game. 38 00:01:43,280 --> 00:01:45,800 Guess incorrectly and you're out. 39 00:01:45,800 --> 00:01:48,200 The last five standing are going to be cooking 40 00:01:48,200 --> 00:01:50,400 in round two for immunity. 41 00:01:50,400 --> 00:01:52,360 Ooh! 42 00:01:52,360 --> 00:01:53,520 Today is, like, high stakes 43 00:01:53,520 --> 00:01:56,360 because it's the last chance to win immunity in Sweet Week. 44 00:01:56,360 --> 00:01:58,720 But if you get one thing wrong, you're out. 45 00:01:58,720 --> 00:02:00,640 Alrighty, let's get you into order. 46 00:02:00,640 --> 00:02:02,640 WOMAN: Go, Beausy. Thank you. 47 00:02:04,080 --> 00:02:05,520 Good luck. 48 00:02:05,520 --> 00:02:09,280 Ooh. I'm out at the end. 49 00:02:09,280 --> 00:02:10,480 Always the last to know. 50 00:02:11,640 --> 00:02:16,120 Damn. It gets harder as you progress into those flavours. 51 00:02:18,800 --> 00:02:20,320 Right. We have our tasting order. 52 00:02:21,920 --> 00:02:23,920 One by one, you're going to step on up, 53 00:02:23,920 --> 00:02:27,360 taste a jelly gem and guess the flavour. 54 00:02:27,360 --> 00:02:29,760 ANDY: There's no texture to help you out. 55 00:02:29,760 --> 00:02:32,360 You really have to concentrate here. 56 00:02:34,320 --> 00:02:36,520 Righto, first up. Let's do it, Theo. 57 00:02:38,480 --> 00:02:40,600 THEO: We don't have texture to rely on. 58 00:02:40,600 --> 00:02:42,040 You've got to rely on your instincts 59 00:02:42,040 --> 00:02:44,840 and memory of what you've tasted before. 60 00:02:44,840 --> 00:02:46,920 So I'm going to close my eyes. 61 00:02:46,920 --> 00:02:48,720 I feel like when I close my eyes 62 00:02:48,720 --> 00:02:51,480 I can just put myself in the moment of whatever I'm tasting. 63 00:02:53,840 --> 00:02:55,280 WOMAN: Oh, no. 64 00:02:57,240 --> 00:02:59,120 Are you serious? That is hard! 65 00:02:59,120 --> 00:03:00,320 Oh, no. What the hell? 66 00:03:00,320 --> 00:03:02,400 Oh, God. I thought I'd get more of something. 67 00:03:02,400 --> 00:03:04,840 Maybe you should have savoured it a little bit. 68 00:03:04,840 --> 00:03:06,320 Yeah. I couldn't help it! 69 00:03:06,320 --> 00:03:09,040 It just disappeared in my mouth. 70 00:03:09,040 --> 00:03:11,840 Just racking my brain as to what this could be. 71 00:03:11,840 --> 00:03:14,880 This is really important. Immunity right now. You want that? 72 00:03:16,760 --> 00:03:19,800 And then it just hits me. 73 00:03:19,800 --> 00:03:21,880 It's a vivid memory from my childhood. 74 00:03:21,880 --> 00:03:24,520 Growing up, we'd always have this and fetta cheese. 75 00:03:24,520 --> 00:03:25,640 Watermelon. 76 00:03:27,600 --> 00:03:28,800 Is correct! 77 00:03:28,800 --> 00:03:31,040 (OTHERS WHOOP) 78 00:03:32,840 --> 00:03:36,440 Yes. I knew it, I knew it. I could taste that watermelon. 79 00:03:38,840 --> 00:03:41,320 Snez, it's your turn. Let's do it. 80 00:03:43,320 --> 00:03:45,280 I'm really, really excited about this one. 81 00:03:46,720 --> 00:03:48,000 My tasting skills are amazing. 82 00:03:49,040 --> 00:03:50,520 This one here... Yeah. 83 00:03:50,520 --> 00:03:51,760 ..this is you. OK. 84 00:03:55,600 --> 00:03:58,280 Oh, my God. It smells like pineapple. 85 00:04:05,000 --> 00:04:07,360 This is so weird. It's hard, so take your time. 86 00:04:08,600 --> 00:04:11,400 First the smell like pineapple, then I thought it looked like orange. 87 00:04:13,480 --> 00:04:14,560 But it tastes like pear. 88 00:04:14,560 --> 00:04:16,400 (SOFIA CHUCKLES) 89 00:04:16,400 --> 00:04:17,640 We've gone everywhere. 90 00:04:19,280 --> 00:04:23,840 Now I have three ideas, but I need to rely on my tastebuds here. 91 00:04:23,840 --> 00:04:25,240 Definitely tastes like pear. 92 00:04:26,320 --> 00:04:28,160 You're locking in pear? Yep. 93 00:04:29,440 --> 00:04:30,720 Snez, pear... 94 00:04:32,880 --> 00:04:34,880 ..is incorrect. I'm sorry. 95 00:04:36,000 --> 00:04:38,320 WOMAN: Wow. Oh, my God. The answer is mango. 96 00:04:38,320 --> 00:04:40,480 Mango?! 97 00:04:40,480 --> 00:04:42,720 There is now way! Oh, my God. 98 00:04:42,720 --> 00:04:46,320 Snez, unfortunately, you won't be cooking in round two. 99 00:04:46,320 --> 00:04:48,200 You can step over under the gantry. You're done. 100 00:04:48,200 --> 00:04:49,800 Oh, sorry, Snez. 101 00:04:49,800 --> 00:04:51,840 Bad luck, Snezzy. 102 00:04:51,840 --> 00:04:54,360 No-one's laughing because we all know it's gonna be hard. 103 00:04:54,360 --> 00:04:56,560 I love mango. How did I miss that? 104 00:04:56,560 --> 00:04:59,280 I'm really gutted because I really wanted to cook today. 105 00:05:01,400 --> 00:05:02,960 Declan, you're up next. 106 00:05:04,560 --> 00:05:06,840 Seeing how difficult this taste test is, 107 00:05:06,840 --> 00:05:08,840 I'm really nervous. 108 00:05:12,320 --> 00:05:13,760 Ginger. 109 00:05:13,760 --> 00:05:16,040 Correct. ANDY: Here we go. 110 00:05:18,680 --> 00:05:20,160 JEAN-CHRISTOPHE: Alana. 111 00:05:24,000 --> 00:05:27,960 ALANA: First bite, I can definitely taste that it's citrus. 112 00:05:27,960 --> 00:05:30,520 Could be lemon, could be lime. 113 00:05:30,520 --> 00:05:32,560 I'm oscillating between two things. 114 00:05:33,600 --> 00:05:34,760 I'll say lime. 115 00:05:36,200 --> 00:05:37,240 Lime... 116 00:05:38,640 --> 00:05:39,640 ..is incorrect. 117 00:05:39,640 --> 00:05:41,840 (OTHERS GASP) 118 00:05:41,840 --> 00:05:44,880 The correct answer is lemon. 119 00:05:44,880 --> 00:05:47,280 Oh, God! 120 00:05:47,280 --> 00:05:49,000 I should have just gone with lemon. 121 00:05:49,000 --> 00:05:51,760 The first thing I thought was lemon. 122 00:05:51,760 --> 00:05:53,320 Dammit! 123 00:05:53,320 --> 00:05:55,320 Righto. We all know how hard this is now. 124 00:05:55,320 --> 00:05:59,280 And next up, a man with a bit of redemption on his mind, I reckon. 125 00:05:59,280 --> 00:06:01,240 Build it up, build it up. Jamie, let's do it! 126 00:06:01,240 --> 00:06:02,520 Yeah, yeah, yeah. 127 00:06:02,520 --> 00:06:05,000 My strategy today is just lean in, 128 00:06:05,000 --> 00:06:08,920 and whatever comes to mind first is probably going to be right. 129 00:06:08,920 --> 00:06:10,800 That one there, that's yours. 130 00:06:10,800 --> 00:06:12,560 Oh, that could be plum as well, couldn't it? 131 00:06:12,560 --> 00:06:14,480 (LAUGHTER) 132 00:06:15,840 --> 00:06:16,920 Mm. 133 00:06:16,920 --> 00:06:21,200 I smell and immediately all I can smell is the coffee 134 00:06:21,200 --> 00:06:24,120 that I had this morning and I'm worried. 135 00:06:24,120 --> 00:06:26,800 I'm like, is it still on me. 136 00:06:26,800 --> 00:06:27,880 Hmm. 137 00:06:29,480 --> 00:06:32,800 Take a bite. No, no, no, I got it. 138 00:06:32,800 --> 00:06:33,960 Coffee? 139 00:06:35,160 --> 00:06:36,160 Coffee? 140 00:06:37,360 --> 00:06:38,880 It's correct, mate. He's back! 141 00:06:38,880 --> 00:06:40,120 (CHEERING) 142 00:06:40,120 --> 00:06:41,840 MAN: He's back, baby! 143 00:06:43,720 --> 00:06:44,960 Your turn, Andre. 144 00:06:48,720 --> 00:06:50,400 It's carrot. 145 00:06:50,400 --> 00:06:52,000 Carrot's correct! 146 00:06:53,200 --> 00:06:54,280 Well played, mate. 147 00:06:54,280 --> 00:06:56,040 POH: Sarah, you're next. 148 00:06:59,960 --> 00:07:01,000 Chilli. 149 00:07:01,000 --> 00:07:02,360 That is... 150 00:07:02,360 --> 00:07:03,960 ..correct. 151 00:07:03,960 --> 00:07:05,640 JEAN-CHRISTOPHE: Callum. Hey. 152 00:07:07,840 --> 00:07:09,800 Strawberry. Oh, gosh. 153 00:07:11,080 --> 00:07:13,800 Strawberry is correct. 154 00:07:16,200 --> 00:07:17,480 Beau, are you ready? Yep. 155 00:07:17,480 --> 00:07:18,640 Let's go. 156 00:07:19,680 --> 00:07:21,160 Interesting. 157 00:07:21,160 --> 00:07:25,600 I just need to take my time and put everything else out of my mind. 158 00:07:26,600 --> 00:07:29,160 It's right up in there, isn't it? (LAUGHTER) 159 00:07:29,160 --> 00:07:30,600 You touched the brain. 160 00:07:30,600 --> 00:07:32,200 (LAUGHS) 161 00:07:37,120 --> 00:07:39,160 It is hard. 162 00:07:39,160 --> 00:07:40,560 It's tough, isn't it? Mm. 163 00:07:41,600 --> 00:07:43,000 Where's your mind going? 164 00:07:43,000 --> 00:07:45,200 Pear. WOMAN: Oh, no, Beau! 165 00:07:45,200 --> 00:07:47,280 Oh, gosh. 166 00:07:47,280 --> 00:07:50,760 Could be a few different things. I'm picking up, like, pear or apple. 167 00:07:50,760 --> 00:07:53,520 I really don't know where to go with this one. 168 00:07:53,520 --> 00:07:54,640 I'm going to say apple. 169 00:07:55,880 --> 00:07:57,960 Beau... Yeah. 170 00:07:57,960 --> 00:07:59,920 ..apple is incorrect. 171 00:07:59,920 --> 00:08:01,760 Sorry. That's alright. 172 00:08:01,760 --> 00:08:04,080 Correct answer is pineapple. 173 00:08:04,080 --> 00:08:05,240 (OTHERS GASP) 174 00:08:05,240 --> 00:08:08,080 You were so close. Halfway there. 175 00:08:10,720 --> 00:08:12,920 Let's put those tastebuds to the test, Depinder. 176 00:08:15,560 --> 00:08:16,800 That one. 177 00:08:21,520 --> 00:08:22,960 I think it's chocolate. 178 00:08:24,360 --> 00:08:25,400 Correct! 179 00:08:28,200 --> 00:08:29,880 POH: Benjamin, you're next. 180 00:08:35,880 --> 00:08:38,080 Passionfruit. Passionfruit is correct. 181 00:08:38,080 --> 00:08:40,080 (ALL CHEER) 182 00:08:40,080 --> 00:08:41,680 Next one, Audra, please. 183 00:08:41,680 --> 00:08:42,800 (EXHALES SHARPLY) 184 00:08:47,480 --> 00:08:48,520 Oh. 185 00:08:50,360 --> 00:08:51,640 What is it? 186 00:08:51,640 --> 00:08:53,680 I think it's lychee. 187 00:08:53,680 --> 00:08:55,040 Ooh! 188 00:08:56,360 --> 00:08:58,960 Lychee is... 189 00:08:58,960 --> 00:09:01,200 ..correct. Yes! 190 00:09:02,640 --> 00:09:04,280 Yes! Yes! 191 00:09:05,720 --> 00:09:08,400 Shall we start the second round? Let's do it, Theo. 192 00:09:10,840 --> 00:09:13,720 THEO: Oh. I've changed my technique a little bit here. 193 00:09:13,720 --> 00:09:14,880 Savour this one this time. 194 00:09:16,280 --> 00:09:18,680 Last time it just went straight down the goblet. 195 00:09:18,680 --> 00:09:20,880 And I don't want to make that mistake again. 196 00:09:20,880 --> 00:09:21,960 I put it in my mouth. 197 00:09:21,960 --> 00:09:24,880 I close my eyes again and straightaway. 198 00:09:24,880 --> 00:09:26,760 Beetroot. WOMAN: Ah. 199 00:09:26,760 --> 00:09:29,440 Ooh! 200 00:09:29,440 --> 00:09:30,560 Beetroot's correct, mate. 201 00:09:33,360 --> 00:09:34,440 SOFIA: Deckers, you're up. 202 00:09:37,440 --> 00:09:39,600 Oh. 203 00:09:39,600 --> 00:09:40,920 Yes! 204 00:09:40,920 --> 00:09:42,440 It's a very nostalgic smell. 205 00:09:42,440 --> 00:09:44,040 Cinnamon. 206 00:09:44,040 --> 00:09:47,040 Cinnamon is correct. Thanks, Dec! 207 00:09:48,800 --> 00:09:51,000 Jamie, you're next. Jamie. 208 00:09:52,640 --> 00:09:54,320 ANDY: That's you. There you go. 209 00:09:55,600 --> 00:09:58,360 Still in this first spectrum of nearly 60 gems, 210 00:09:58,360 --> 00:10:00,400 it's got to be another simple flavour, right? 211 00:10:01,680 --> 00:10:05,560 It is caramelised sugar of some description. 212 00:10:05,560 --> 00:10:07,400 OK, Jamie, what's your answer? 213 00:10:07,400 --> 00:10:08,720 Uh, caramel? 214 00:10:10,160 --> 00:10:11,640 Ooh! 215 00:10:11,640 --> 00:10:13,000 Jamie, caramel... 216 00:10:17,800 --> 00:10:19,200 ..is incorrect. 217 00:10:19,200 --> 00:10:21,480 (OTHERS GROAN) That's alright. 218 00:10:21,480 --> 00:10:23,840 You're very close. Maple syrup. 219 00:10:23,840 --> 00:10:26,720 (OTHERS GASP AND GROAN) 220 00:10:26,720 --> 00:10:28,480 Another taste test. 221 00:10:28,480 --> 00:10:31,320 MasterChef - 3, Jamie - 0. Sweet. 222 00:10:31,320 --> 00:10:33,080 That's so hard. 223 00:10:33,080 --> 00:10:34,800 Ooh! It's heating up. 224 00:10:34,800 --> 00:10:37,040 JEAN-CHRISTOPHE: Next up, Andre. 225 00:10:40,600 --> 00:10:43,320 ANDRE: First round I got through easy. 226 00:10:43,320 --> 00:10:45,240 This time, much, much harder. 227 00:10:45,240 --> 00:10:46,520 What do you think? 228 00:10:48,280 --> 00:10:49,400 Honeydew melon. 229 00:10:50,880 --> 00:10:52,240 Is incorrect. 230 00:10:52,240 --> 00:10:54,240 (WHISPERS) What was it? 231 00:10:54,240 --> 00:10:56,360 The answer was apple. 232 00:10:56,360 --> 00:10:57,440 Alright. 233 00:10:57,440 --> 00:10:58,960 OK. Are you ready, Sarah? 234 00:10:58,960 --> 00:11:00,280 Yeah. Let's go. 235 00:11:00,280 --> 00:11:02,200 OK. 236 00:11:02,200 --> 00:11:03,560 Lime? 237 00:11:03,560 --> 00:11:05,400 Lime... 238 00:11:05,400 --> 00:11:07,480 ..is correct. OK. I was like, your face... 239 00:11:07,480 --> 00:11:09,600 Thank you. Oh, my gosh. 240 00:11:09,600 --> 00:11:11,920 Callum, your turn to sparkle. 241 00:11:17,520 --> 00:11:18,880 Oh! Oh! 242 00:11:18,880 --> 00:11:20,200 There we go. Got him. 243 00:11:20,200 --> 00:11:21,640 Wow. 244 00:11:21,640 --> 00:11:23,720 I think it's vanilla. 245 00:11:23,720 --> 00:11:25,080 Ooh! 246 00:11:25,080 --> 00:11:26,680 Callum... 247 00:11:26,680 --> 00:11:29,280 ..correct! (WHOOPING) 248 00:11:29,280 --> 00:11:31,680 Thank you. Nice one, Cal. 249 00:11:33,840 --> 00:11:35,760 Depinder, you're up next. 250 00:11:35,760 --> 00:11:37,280 WOMAN: Go, Dippy. 251 00:11:43,760 --> 00:11:45,840 Is it bay leaf? 252 00:11:45,840 --> 00:11:47,200 Bay leaf... 253 00:11:48,800 --> 00:11:49,840 ..is incorrect. 254 00:11:52,640 --> 00:11:55,440 The answer is rosewater. 255 00:11:55,440 --> 00:11:57,120 (OTHERS GROAN) 256 00:11:57,120 --> 00:11:58,800 Please join the others. Thank you. 257 00:11:58,800 --> 00:12:01,440 OK. Next one, Monsieur Ben. 258 00:12:01,440 --> 00:12:03,000 Go, Benny. 259 00:12:03,000 --> 00:12:04,760 (SPEAKS INDISTINCTLY) 260 00:12:04,760 --> 00:12:06,480 One more. 261 00:12:08,240 --> 00:12:12,160 Six people have gone and there've been falters. 262 00:12:12,160 --> 00:12:13,520 I'm through to the next round. 263 00:12:16,400 --> 00:12:19,880 Oh. I think it's definitely a red fruit of some sort. 264 00:12:21,760 --> 00:12:24,680 I don't know. Is it a plum? Is it a berry? 265 00:12:24,680 --> 00:12:27,480 This is really, really hard to figure out. 266 00:12:27,480 --> 00:12:29,760 I want to say plum, but I don't want to say plum. 267 00:12:29,760 --> 00:12:31,440 (CHUCKLING) 268 00:12:34,200 --> 00:12:35,920 It's a thing. 269 00:12:35,920 --> 00:12:37,240 ANDY: So you're confused? Yeah. 270 00:12:39,080 --> 00:12:40,560 (WHISPERS) It's so hard to watch. Yeah. 271 00:12:40,560 --> 00:12:42,760 (WHISPERS INDISTINCTLY) I know. Seriously. 272 00:12:42,760 --> 00:12:46,360 Ben, what is your final answer? 273 00:12:49,360 --> 00:12:50,960 I'm going to say blackberry. 274 00:12:54,240 --> 00:12:56,440 Blackberry is... 275 00:13:04,000 --> 00:13:05,640 Think you can be on the next MasterChef? 276 00:13:05,640 --> 00:13:07,920 Only one way to find out. Applications are open now. 277 00:13:07,920 --> 00:13:09,720 Head to the link below and apply. 278 00:13:09,720 --> 00:13:11,320 We'll see YOU in the kitchen. 279 00:13:14,760 --> 00:13:17,720 ANDY: If you get this incorrect, we're done. 280 00:13:20,160 --> 00:13:24,720 Ben, what is your final answer? 281 00:13:26,680 --> 00:13:27,960 I'm going to say blackberry. 282 00:13:30,480 --> 00:13:33,520 Blackberry is... 283 00:13:36,080 --> 00:13:37,800 ..incorrect. Bummer. 284 00:13:41,120 --> 00:13:45,240 The correct answer is raspberry. 285 00:13:45,240 --> 00:13:46,760 (OTHERS GROAN) 286 00:13:48,000 --> 00:13:49,880 I'm afraid, so if you can go this way. 287 00:13:49,880 --> 00:13:53,040 Unlucky, mate. Unlucky, Benny. 288 00:13:53,040 --> 00:13:55,480 So close, yet so far. 289 00:13:55,480 --> 00:13:57,240 There goes my shot at immunity, unfortunately. 290 00:13:57,240 --> 00:13:59,560 (EXHALES SHARPLY) Good day to be number 12, eh? 291 00:13:59,560 --> 00:14:00,880 I know. 292 00:14:03,440 --> 00:14:07,560 OK. Theo, Declan, Sarah, Callum and Audra, 293 00:14:07,560 --> 00:14:11,160 you will be cooking in round two for immunity. 294 00:14:12,240 --> 00:14:14,120 Everyone else, better luck next time. 295 00:14:14,120 --> 00:14:17,440 You can head on up to the gantry to cheer these guys on. 296 00:14:17,440 --> 00:14:18,880 Alright, guys. 297 00:14:22,520 --> 00:14:23,640 Alrighty. 298 00:14:23,640 --> 00:14:25,160 To bring home the win, 299 00:14:25,160 --> 00:14:28,800 you will need to whip up an immunity-worthy sweet dish 300 00:14:28,800 --> 00:14:31,800 using the ingredients from round one. 301 00:14:33,520 --> 00:14:35,000 Just take a look. 302 00:14:35,000 --> 00:14:37,200 From blueberry to basil... 303 00:14:38,400 --> 00:14:39,680 ..cinnamon, turmeric, 304 00:14:39,680 --> 00:14:42,640 you can use anything that's up here. 305 00:14:42,640 --> 00:14:47,160 We are giving you a total of 90 minutes 306 00:14:47,160 --> 00:14:49,480 to get this done. 307 00:14:49,480 --> 00:14:52,200 It is time to give it your absolute all. 308 00:14:52,200 --> 00:14:55,560 We want your best dessert yet. 309 00:14:59,520 --> 00:15:00,920 Your time starts now! 310 00:15:00,920 --> 00:15:04,040 (APPLAUSE) 311 00:15:05,040 --> 00:15:06,640 (GROANS) DECLAN: Mm? 312 00:15:14,600 --> 00:15:17,880 Yuzu syrup. Is that Yuzu syrup? 313 00:15:17,880 --> 00:15:20,680 AUDRA: Lychee. Tamarind. 314 00:15:20,680 --> 00:15:23,800 57 different flavours. 315 00:15:23,800 --> 00:15:25,800 What are we going to make? 316 00:15:25,800 --> 00:15:28,680 The matcha catches my eye 317 00:15:28,680 --> 00:15:31,640 and the yuzu catches my eye. 318 00:15:31,640 --> 00:15:34,760 Yuzu, you know, there's a sort of bitter sourness 319 00:15:34,760 --> 00:15:37,400 pairing it up with earthy flavours of matcha. 320 00:15:37,400 --> 00:15:38,880 Match made in heaven. 321 00:15:38,880 --> 00:15:41,760 You can make two trips, Audra, you've got 90 minutes. 322 00:15:41,760 --> 00:15:43,280 (LAUGHS) You've got time, Audra! 323 00:15:43,280 --> 00:15:44,280 I know. 324 00:15:44,280 --> 00:15:46,560 BEN: Yeah, it's impressive, though, nonetheless. 325 00:15:47,920 --> 00:15:51,080 So I'm going to be making a matcha chiffon, 326 00:15:51,080 --> 00:15:56,320 and I'm going to layer it with yuzu curd. 327 00:15:56,320 --> 00:15:58,840 So I'm trying to kind of put together a plan at the moment. 328 00:15:58,840 --> 00:16:00,720 So I've got cake. 329 00:16:00,720 --> 00:16:03,520 I've got, uh, after cake will be curd 330 00:16:03,520 --> 00:16:05,800 and after curd will be tuile, 331 00:16:05,800 --> 00:16:08,040 and after tuile will be cream. 332 00:16:12,880 --> 00:16:17,560 SNEZ: Audra, what's green? Matcha chiffon. 333 00:16:17,560 --> 00:16:18,800 Matcha? Yeah. 334 00:16:18,800 --> 00:16:20,240 Yum. 335 00:16:23,960 --> 00:16:26,800 ALANA: What are you making, Sarah? What's that? 336 00:16:26,800 --> 00:16:28,960 Financier. Yum. 337 00:16:31,120 --> 00:16:34,480 SARAH: I love to experiment with flavours 338 00:16:34,480 --> 00:16:36,880 that remind me of my travels. 339 00:16:39,040 --> 00:16:41,760 And one of my all-time favourite desserts 340 00:16:41,760 --> 00:16:45,680 is made around apricot in Hyderabad in India. 341 00:16:45,680 --> 00:16:48,720 I had this bowl of apricot sponge 342 00:16:48,720 --> 00:16:51,080 and just pouring cream. 343 00:16:51,080 --> 00:16:55,520 It's so simple, but I literally polish off three portions 344 00:16:55,520 --> 00:16:56,880 of this in one go. 345 00:16:56,880 --> 00:16:59,600 I'm so obsessed with the flavours. 346 00:16:59,600 --> 00:17:01,000 so I think there's something in that 347 00:17:01,000 --> 00:17:02,880 and that's what I want to play on today. 348 00:17:04,280 --> 00:17:06,080 This is going to be a very, 349 00:17:06,080 --> 00:17:07,320 very interesting one 350 00:17:07,320 --> 00:17:10,680 because, firstly, we've got some serious contenders from India, right? 351 00:17:10,680 --> 00:17:13,480 We've got a beautiful pantry here 352 00:17:13,480 --> 00:17:17,280 which people can take in so many different directions 353 00:17:17,280 --> 00:17:21,280 and also 90 minutes. So I am looking forward to this one. 354 00:17:21,280 --> 00:17:23,440 SOFIA: Do you know what? It's at the point now 355 00:17:23,440 --> 00:17:25,760 where it's not enough to just be a wonderful cook. 356 00:17:26,920 --> 00:17:28,560 They really need to start to get creative 357 00:17:28,560 --> 00:17:30,880 and start to think of different flavour combinations 358 00:17:30,880 --> 00:17:32,160 that are really unique. POH: Yeah. 359 00:17:32,160 --> 00:17:33,800 I want to see people invent things. 360 00:17:35,240 --> 00:17:37,600 That's the thing, right? 'Cause they can all make an ice-cream, 361 00:17:37,600 --> 00:17:38,640 they can all make a cake. 362 00:17:38,640 --> 00:17:40,680 They can all do all of these techniques. 363 00:17:40,680 --> 00:17:43,640 What's the next step that they need to take to go, 364 00:17:43,640 --> 00:17:44,960 "I'm going to win this challenge. 365 00:17:44,960 --> 00:17:47,560 "And I'm also here to win this competition"? 366 00:17:47,560 --> 00:17:49,440 JEAN-CHRISTOPHE: It's going to be tough. 367 00:17:49,440 --> 00:17:51,240 Yeah. So much to pick up on. 368 00:17:51,240 --> 00:17:53,080 Your favourite ingredient. What is that? 369 00:17:53,080 --> 00:17:55,120 Vegemite. Ugh. Can't stand that. 370 00:17:55,120 --> 00:17:57,240 Really?! I cannot stand that flavour. 371 00:17:57,240 --> 00:17:58,720 Why not? 372 00:17:58,720 --> 00:18:01,560 That's going to take me the whole day to remove from my delicate... 373 00:18:01,560 --> 00:18:03,240 If I do it, you do it. No, I am not. No, no. 374 00:18:03,240 --> 00:18:05,560 Sorry, I can smell it. Ah, la, la-la-la! 375 00:18:05,560 --> 00:18:06,800 That's how you do it. Come on. 376 00:18:06,800 --> 00:18:09,040 Just a little... 377 00:18:09,040 --> 00:18:10,400 A world first right here. 378 00:18:13,480 --> 00:18:16,200 I don't want it. The nose is telling me, "Don't!" 379 00:18:16,200 --> 00:18:17,400 No, you have to... 380 00:18:17,400 --> 00:18:18,680 (LAUGHTER) 381 00:18:20,480 --> 00:18:23,000 CALLUM: I feel really disappointed after just cooking 382 00:18:23,000 --> 00:18:24,280 Poh's pressure test yesterday... 383 00:18:26,560 --> 00:18:28,560 ..I did not nail that rhubarb tart at all. 384 00:18:29,760 --> 00:18:32,320 ANDY: The rhubarb. It is a little bit overcooked. 385 00:18:32,320 --> 00:18:34,760 The tart shell itself is very, very thick. 386 00:18:37,560 --> 00:18:39,680 I let myself down. I let Poh down as well, 387 00:18:39,680 --> 00:18:42,880 and the competitive side of me wants to redeem myself today 388 00:18:42,880 --> 00:18:44,840 by doing a perfect rhubarb dish. 389 00:18:44,840 --> 00:18:47,040 I've had rhubarb-infused gin before 390 00:18:47,040 --> 00:18:48,840 and it's absolutely delicious. 391 00:18:48,840 --> 00:18:51,640 Then I think, what are my other favourite flavours 392 00:18:51,640 --> 00:18:53,400 to have with gin and tonic? 393 00:18:53,400 --> 00:18:56,640 There's basil on the table. There's a whole bunch of citrus. 394 00:18:56,640 --> 00:18:58,680 I feel like I can kind of make something work 395 00:18:58,680 --> 00:19:00,120 with these flavour profiles. 396 00:19:00,120 --> 00:19:01,880 So, right now, I'm going to start 397 00:19:01,880 --> 00:19:04,160 by making a gin and grapefruit mousse. 398 00:19:06,120 --> 00:19:08,240 This bitter grapefruit and gin mousse 399 00:19:08,240 --> 00:19:10,040 is going to be really intense, 400 00:19:10,040 --> 00:19:13,280 so that's going to bring that kind of 'gininess' to the gin and tonic. 401 00:19:13,280 --> 00:19:16,360 I'm also going to make a rhubarb and basil granita... 402 00:19:17,560 --> 00:19:19,120 ..the rhubarb curd as well. 403 00:19:19,120 --> 00:19:21,000 And, finally, roasted and pickled rhubarb. 404 00:19:21,000 --> 00:19:23,160 Yeah. It's going to be hopefully that gin and tonic, 405 00:19:23,160 --> 00:19:25,440 but in dessert form. That's the goal. 406 00:19:25,440 --> 00:19:27,320 Because it's going to be kind of the foundation, 407 00:19:27,320 --> 00:19:29,400 the middle part of the dish, 408 00:19:29,400 --> 00:19:31,160 it's really important I get my mousse done first. 409 00:19:33,720 --> 00:19:35,600 Yeah, it's subtle, but it's got to be subtle. 410 00:19:35,600 --> 00:19:38,000 I just think it's a chance today to really try 411 00:19:38,000 --> 00:19:40,560 and get some redemption - and maybe I can impress Poh. 412 00:19:43,480 --> 00:19:49,360 OK, guys, get moving. You only have 75 minutes to go. 413 00:19:49,360 --> 00:19:51,600 (CHEERING AND APPLAUSE) Go, guys! 414 00:19:57,400 --> 00:19:59,680 More butter, more passion. More passion. 415 00:20:01,160 --> 00:20:04,080 Going up against Theo, Callum, Sarah and Audra, 416 00:20:04,080 --> 00:20:05,920 they're tough contenders, 417 00:20:05,920 --> 00:20:07,240 but I've really enjoyed this week 418 00:20:07,240 --> 00:20:09,640 that I can sort of push myself with my desserts, 419 00:20:09,640 --> 00:20:12,880 and I'm going to be pushing myself in round 2 today. 420 00:20:12,880 --> 00:20:14,600 Is that the frangi? Frangipane. 421 00:20:14,600 --> 00:20:16,120 Is that the frangi? Yeah. 422 00:20:16,120 --> 00:20:18,720 I want this to be my last cook in Sweet Week 423 00:20:18,720 --> 00:20:20,400 because I want to get up there on immunity. 424 00:20:20,400 --> 00:20:21,640 I'm just excited. 425 00:20:21,640 --> 00:20:24,640 I love, like, these ingredients that are up the front here. 426 00:20:24,640 --> 00:20:26,120 But the thing with desserts 427 00:20:26,120 --> 00:20:29,400 is everything has to just be so precise. 428 00:20:29,400 --> 00:20:31,080 I'm always taking on too much. 429 00:20:31,080 --> 00:20:32,800 Um, but, you know, it's what you've got to do 430 00:20:32,800 --> 00:20:34,000 in the MasterChef kitchen. 431 00:20:34,000 --> 00:20:36,120 You've got to... You've got to go hard or go home. 432 00:20:36,120 --> 00:20:38,120 And I want to be standing up there with immunity. 433 00:20:40,240 --> 00:20:43,120 Deckers, breathe. I know! Sorry. Sorry. 434 00:20:43,120 --> 00:20:44,480 Declan. G'day. How are we? 435 00:20:44,480 --> 00:20:46,800 Oh, very good, mate. How are you? Yeah. Very good. 436 00:20:46,800 --> 00:20:48,600 We're shaking hands. 437 00:20:48,600 --> 00:20:50,200 How are you? Yeah. Really good. 438 00:20:50,200 --> 00:20:51,720 Did you tell your mum you loved her today? 439 00:20:51,720 --> 00:20:54,720 I did, I did, yeah, every day, you've got to tell Mum and Dad. 440 00:20:54,720 --> 00:20:55,760 Good stuff. So... 441 00:20:55,760 --> 00:20:57,160 What are you cooking? 442 00:20:57,160 --> 00:21:00,200 I'm doing an almond and mango tart. 443 00:21:00,200 --> 00:21:01,680 Oh! 444 00:21:01,680 --> 00:21:04,080 So I'm really going to try and focus on those layers. 445 00:21:04,080 --> 00:21:05,480 A whole tart? A whole tart. 446 00:21:06,920 --> 00:21:10,280 And, um, then like, a little quenelle, 447 00:21:10,280 --> 00:21:13,760 um, of, like a pandan ice-cream. OK! 448 00:21:13,760 --> 00:21:15,840 Mate, you've got some work to do. I know. I know. 449 00:21:15,840 --> 00:21:18,440 If you're talking pastry still chilling. Yep. 450 00:21:18,440 --> 00:21:20,000 Roll it out. Blind bake it. 451 00:21:20,000 --> 00:21:21,480 Yep. Make your frangipane. 452 00:21:21,480 --> 00:21:23,240 Yep. Put that in. Bake it again. 453 00:21:23,240 --> 00:21:24,800 Yep. Then get it out. Cool it. 454 00:21:24,800 --> 00:21:26,400 Put your mango layer in there. 455 00:21:26,400 --> 00:21:28,560 And then get that to chill so it sets. 456 00:21:28,560 --> 00:21:29,800 Yeah. Plus making ice-cream. 457 00:21:29,800 --> 00:21:31,360 Yeah. 458 00:21:31,360 --> 00:21:33,320 If your focus is on execution, you've got to get on this. 459 00:21:33,320 --> 00:21:34,720 Yeah. 460 00:21:51,120 --> 00:21:52,720 Just over an hour, Cal. Thank you. 461 00:21:54,120 --> 00:21:57,160 After just cooking in the pressure test with Poh's rhubarb dessert, 462 00:21:57,160 --> 00:21:59,200 I don't feel like I nailed that one. 463 00:21:59,200 --> 00:22:00,800 So I really want to redeem myself. 464 00:22:00,800 --> 00:22:03,160 But also, immunity is on the line today. 465 00:22:03,160 --> 00:22:05,160 And as the numbers start to dwindle in this competition, 466 00:22:05,160 --> 00:22:06,600 it's getting more and more important. 467 00:22:06,600 --> 00:22:08,720 So I'm going to give it my everything. 468 00:22:08,720 --> 00:22:11,720 (MACHINE MAKES GRINDING NOISE) 469 00:22:11,720 --> 00:22:14,560 Oh, Callum! Nasty. 470 00:22:14,560 --> 00:22:15,600 Ooh. (LAUGHS) 471 00:22:19,320 --> 00:22:21,520 Makes you laugh. 472 00:22:22,960 --> 00:22:24,600 Just cut the rhubarb smaller. 473 00:22:24,600 --> 00:22:26,240 I think it's just the rhubarb, Cal. 474 00:22:26,240 --> 00:22:27,960 You can't just shove a whole tree in there. 475 00:22:27,960 --> 00:22:29,960 Cut them like a third, as well. I tried. 476 00:22:29,960 --> 00:22:31,280 Yeah, yeah, yeah. 477 00:22:31,280 --> 00:22:32,520 With just over an hour to go, 478 00:22:32,520 --> 00:22:35,480 I've got that bitter grapefruit and gin mousse in the freezer. 479 00:22:35,480 --> 00:22:37,400 And now it's on to my rhubarb elements. 480 00:22:37,400 --> 00:22:39,960 I'm using the rhubarb in four different ways. 481 00:22:39,960 --> 00:22:45,280 I've got a roasted rhubarb and pickled rhubarb, a rhubarb curd. 482 00:22:45,280 --> 00:22:46,280 OK. More rhubarb-y. 483 00:22:46,280 --> 00:22:49,080 And, finally, rhubarb and basil granita. 484 00:22:49,080 --> 00:22:50,720 So this is the rhubarb and basil granita. 485 00:22:50,720 --> 00:22:52,840 I'm playing with really pretty kind of flavours here. 486 00:22:52,840 --> 00:22:54,120 So it's all about balance. 487 00:22:57,480 --> 00:23:00,160 Just trying to get that right kind of mix of sweet-and-sour. 488 00:23:01,280 --> 00:23:02,920 I think the key with nailing this dessert today 489 00:23:02,920 --> 00:23:04,560 is giving myself enough time at the end 490 00:23:04,560 --> 00:23:06,480 to not only taste everything individually, 491 00:23:06,480 --> 00:23:07,880 but actually taste it together. 492 00:23:09,000 --> 00:23:10,960 So when you get that one spoon of everything, 493 00:23:10,960 --> 00:23:12,360 it is that gin and tonic 494 00:23:12,360 --> 00:23:14,240 and it's not too bitter or too sour. 495 00:23:14,240 --> 00:23:17,760 Take two. Rhubarb is a really beautiful ingredient, 496 00:23:17,760 --> 00:23:19,960 and if I can showcase it right, 497 00:23:19,960 --> 00:23:22,480 then, uh, hopefully it'll be a good dish. 498 00:23:22,480 --> 00:23:24,280 SOFIA: Jean-Christophe! Oui! 499 00:23:25,440 --> 00:23:26,760 I've got a little surprise for you. 500 00:23:26,760 --> 00:23:29,960 I want to put that Michelin chef palate to the test. 501 00:23:29,960 --> 00:23:33,120 OK. Guinea pig, Jean-Christophe. OK, they're slippery. 502 00:23:33,120 --> 00:23:34,600 Oh, my God, this is quite the... 503 00:23:35,960 --> 00:23:37,400 Lime. 504 00:23:38,680 --> 00:23:40,200 You're correct. That's lime. 505 00:23:40,200 --> 00:23:41,480 How did they not manage to do that? 506 00:23:41,480 --> 00:23:43,360 Well, you got it without even biting it. 507 00:23:44,760 --> 00:23:46,160 Next. 508 00:23:51,160 --> 00:23:53,720 Oh, bloody hell! Chilli. 509 00:23:53,720 --> 00:23:56,080 Yes! Chilli is correct. 510 00:23:56,080 --> 00:23:57,800 Oh, God. 511 00:23:57,800 --> 00:24:00,360 OK. Last one. Last one. Two out of three. 512 00:24:00,360 --> 00:24:02,680 Two out of three. Right, right. OK. 513 00:24:02,680 --> 00:24:03,880 Was he good? 514 00:24:03,880 --> 00:24:06,200 Licking. Look, look, you have to watch. 515 00:24:06,200 --> 00:24:08,200 What is it? What is that...? 516 00:24:08,200 --> 00:24:09,640 Is that Vege...whatever? 517 00:24:09,640 --> 00:24:12,880 Marmite. Whatever it's called. 518 00:24:12,880 --> 00:24:14,920 Vegemite. 519 00:24:14,920 --> 00:24:16,640 Welcome to Australia! 520 00:24:19,800 --> 00:24:23,040 Vegemite would be a good one to whip up today. Mm? 521 00:24:25,120 --> 00:24:28,120 DEPINDER: Very gentle there, Theo. Haven't seen this side of you. 522 00:24:30,640 --> 00:24:33,520 THEO: 50 minutes in, I'm making an orange parfait 523 00:24:33,520 --> 00:24:36,160 with a citrus butter sauce and a lemon granita. 524 00:24:36,160 --> 00:24:38,280 Nice, Theo. 525 00:24:38,280 --> 00:24:41,200 I'm also making a mash-up of two Greek biscuits. 526 00:24:42,440 --> 00:24:43,840 So paximadia breaks apart. 527 00:24:43,840 --> 00:24:46,160 It's like a biscotti, almost. 528 00:24:48,600 --> 00:24:50,440 It's a big rock. 529 00:24:52,000 --> 00:24:55,080 Kourabiedes are an almond biscuit that is covered with icing sugar. 530 00:24:55,080 --> 00:24:57,440 I know they're cookies, Theo! 531 00:24:57,440 --> 00:24:59,960 Like a classic, traditional Greek one. 532 00:24:59,960 --> 00:25:01,680 I'm feeling really good about this challenge. 533 00:25:01,680 --> 00:25:03,760 I do well in the sweets department, 534 00:25:03,760 --> 00:25:06,440 so today is my best chance at immunity. 535 00:25:06,440 --> 00:25:08,920 Everyone is really at the top of their game, 536 00:25:08,920 --> 00:25:10,840 so I need to be pushing it today. 537 00:25:15,240 --> 00:25:16,440 AUDRA: 45 minutes to go... 538 00:25:17,800 --> 00:25:19,640 ..the chiffon cake looks amazing. 539 00:25:19,640 --> 00:25:22,600 Now I need to make sure that it cools down really quickly. 540 00:25:22,600 --> 00:25:24,600 So I put it in the chiller. 541 00:25:24,600 --> 00:25:27,080 Next thing I need to work on is my yuzu curd. 542 00:25:28,520 --> 00:25:30,480 Mm. 543 00:25:30,480 --> 00:25:33,960 A yuzu curd is essentially making a custard 544 00:25:33,960 --> 00:25:35,720 with the flavours of yuzu and lemon. 545 00:25:35,720 --> 00:25:37,800 To avoid scrambling my curd, 546 00:25:37,800 --> 00:25:40,680 I need to make sure that the heat is managed well 547 00:25:40,680 --> 00:25:42,080 and I don't overcook this curd. 548 00:25:42,080 --> 00:25:44,080 Ah! Making a mess! 549 00:25:45,200 --> 00:25:49,000 OK, guys, 45 minutes left to go. Allez, allez! 550 00:25:54,400 --> 00:25:57,560 DECLAN: You've got this, Deckie! You've got this. 551 00:25:57,560 --> 00:26:00,120 Really want to nail what I'm plating up to the judges. 552 00:26:00,120 --> 00:26:02,280 I want it to be uniform. I want it to be pretty. 553 00:26:03,400 --> 00:26:05,680 So I've got to stay focused and deliver 554 00:26:05,680 --> 00:26:08,280 the best dessert I've done in the MasterChef kitchen. 555 00:26:09,520 --> 00:26:12,120 40 minutes to go and I pull my tart shell out of the oven, 556 00:26:12,120 --> 00:26:13,880 I get those baking beads out of it. 557 00:26:13,880 --> 00:26:16,080 Goodness gracious. How do I do this? 558 00:26:18,360 --> 00:26:21,400 And start lumping in that beautiful almond frangipane. 559 00:26:21,400 --> 00:26:22,560 Is he going to have enough time? 560 00:26:25,200 --> 00:26:26,400 I've got to bake this. 561 00:26:26,400 --> 00:26:28,680 I've got to get it out. I've got to cool it. 562 00:26:28,680 --> 00:26:30,880 I've then got to pour my custard on top of it, 563 00:26:30,880 --> 00:26:34,480 cool it again, and then, you know, serve this tart. 564 00:26:34,480 --> 00:26:35,800 It's all happening. 565 00:26:35,800 --> 00:26:37,200 Alright. Deckers! 566 00:26:37,200 --> 00:26:38,920 Yeah. Clean? Clean your bench down. 567 00:26:38,920 --> 00:26:42,720 Come on. Everything smells amazing, darling. 568 00:26:42,720 --> 00:26:44,960 Oh, golly. You'll feel better. 569 00:26:44,960 --> 00:26:46,640 Alright. You'll feel better. 570 00:26:46,640 --> 00:26:48,040 God. 571 00:26:48,040 --> 00:26:49,480 I just push everything to one side. 572 00:26:49,480 --> 00:26:51,760 I'm like, out of sight, out of mind. Yeah. 573 00:26:51,760 --> 00:26:54,520 I can picture your wardrobe right now. 574 00:26:54,520 --> 00:26:56,160 This can go in here. 575 00:26:56,160 --> 00:26:58,360 As I do that, I look at Sarah. 576 00:27:00,720 --> 00:27:02,760 She's so calm. She's so zen. 577 00:27:02,760 --> 00:27:06,240 It's, um... Yeah, complete ying and yang here. 578 00:27:06,240 --> 00:27:07,680 So calm, Sarah. 579 00:27:07,680 --> 00:27:09,200 Maybe just bring some of that to Declan. 580 00:27:11,640 --> 00:27:13,360 Yeah! Seriously. 581 00:27:13,360 --> 00:27:15,720 Got to balance the bench out somehow. 582 00:27:15,720 --> 00:27:18,240 Literally ying and yang. Alright, um... 583 00:27:18,240 --> 00:27:20,360 Regardless of what's going on next to me, 584 00:27:20,360 --> 00:27:23,160 I feel like I'm moving pretty quickly today. 585 00:27:23,160 --> 00:27:25,800 My almond cake is in the oven baking. 586 00:27:25,800 --> 00:27:28,400 My Chantilly is in the fridge setting. 587 00:27:28,400 --> 00:27:31,360 Now I'm making my mandarin and apricot sorbet. 588 00:27:31,360 --> 00:27:33,760 So I've got my mandarin juice, 589 00:27:33,760 --> 00:27:38,240 apricots, and a little glug of bourbon. 590 00:27:38,240 --> 00:27:40,200 Hey, Sarah. Hi, Sarah. 591 00:27:40,200 --> 00:27:42,400 Hi, how are you? What are you making? 592 00:27:42,400 --> 00:27:44,080 So, today, I'm making Apricot Delight. 593 00:27:44,080 --> 00:27:45,880 But I'm doing my version, basically. 594 00:27:45,880 --> 00:27:47,760 So what's the...? What's your version? 595 00:27:47,760 --> 00:27:51,160 So I'm doing, um, an almond financier, 596 00:27:51,160 --> 00:27:53,560 a mandarin and apricot sorbet and, yeah, 597 00:27:53,560 --> 00:27:56,040 just kind of layering it up, basically. 598 00:27:56,040 --> 00:27:59,960 What I'm hearing is a sort of a very homely-style dessert. 599 00:27:59,960 --> 00:28:01,120 Yeah. 600 00:28:02,120 --> 00:28:04,400 And I guess what we're going to be looking for 601 00:28:04,400 --> 00:28:06,960 is for you to bring some pizzazz somewhere else... 602 00:28:09,840 --> 00:28:11,960 ..to make it feel like it's a dessert 603 00:28:11,960 --> 00:28:14,120 that's worthy of a 90-minute cook. 604 00:28:16,080 --> 00:28:18,000 I feel like you need to take one more step 605 00:28:18,000 --> 00:28:19,440 to be able to put yourself in the running, 606 00:28:19,440 --> 00:28:20,920 just off what we've heard... Yeah. 607 00:28:20,920 --> 00:28:22,520 ..if you want to win immunity. Yeah. 608 00:28:22,520 --> 00:28:24,200 OK. Go hard. 609 00:28:24,200 --> 00:28:26,640 Got it. OK. Awesome. Thank you. Good luck, Sarah. 610 00:28:26,640 --> 00:28:27,880 Thanks. 611 00:28:27,880 --> 00:28:31,040 We're already more than 45 minutes into this cook. 612 00:28:31,040 --> 00:28:34,840 I need to think of a quick way to elevate my traditional dish... 613 00:28:35,920 --> 00:28:38,560 ..if I'm going to have any chance of winning immunity. 614 00:28:40,840 --> 00:28:42,000 Oh! 615 00:28:48,160 --> 00:28:51,760 ANDY: Bring us a gem of a dish! 20 minutes to go. 616 00:28:53,840 --> 00:28:55,320 Go guys! 617 00:28:55,320 --> 00:28:57,200 Go, guys! Nice, Callum. 618 00:29:03,680 --> 00:29:05,520 SARAH: After the judges' visit, 619 00:29:05,520 --> 00:29:08,520 I feel like my dish definitely needs to be amped up. 620 00:29:08,520 --> 00:29:09,880 You know, I think it really hit home 621 00:29:09,880 --> 00:29:12,520 when the judges said make sure it has that little touch. 622 00:29:12,520 --> 00:29:15,480 I feel like I was probably being a little bit safe with my flavours. 623 00:29:17,680 --> 00:29:20,360 As soon as I finished MasterChef season six, 624 00:29:20,360 --> 00:29:22,440 my whole world changed. 625 00:29:24,000 --> 00:29:26,280 I opened a restaurant. 626 00:29:27,480 --> 00:29:31,320 I launched my own sauce range. 627 00:29:31,320 --> 00:29:35,320 I was acknowledged by the Prime Minister of India, 628 00:29:35,320 --> 00:29:37,440 which was a total pinch-me moment. 629 00:29:37,440 --> 00:29:40,120 So I've already reached huge milestones 630 00:29:40,120 --> 00:29:42,680 and coming back into this kitchen, 631 00:29:42,680 --> 00:29:45,040 I feel like I'm in a very vulnerable position. 632 00:29:50,200 --> 00:29:52,120 There's a lot of pressure to be critiqued, 633 00:29:52,120 --> 00:29:53,920 and I just need to remember 634 00:29:53,920 --> 00:29:56,800 that when I allow myself to be creative, 635 00:29:56,800 --> 00:29:59,520 I think that's where my true talent comes out. 636 00:30:01,160 --> 00:30:03,200 French techniques, Indian flavours, 637 00:30:03,200 --> 00:30:04,960 they're the things that I love. 638 00:30:04,960 --> 00:30:08,400 I think I need to kind of push it a little bit more 639 00:30:08,400 --> 00:30:11,600 and start to show who I am in this kitchen. 640 00:30:15,600 --> 00:30:17,840 I've changed the dish slightly. 641 00:30:17,840 --> 00:30:20,600 I think it's really important to use fresh wherever possible. 642 00:30:22,720 --> 00:30:26,680 I'm adding in really light and fresh nectarines 643 00:30:26,680 --> 00:30:31,640 into my apricot syrup for a little element of smokiness. 644 00:30:31,640 --> 00:30:33,800 I'm also adding in some rosemary. 645 00:30:33,800 --> 00:30:38,480 I've got cinnamon and making a cinnamon sugar and a ginger syrup. 646 00:30:38,480 --> 00:30:40,560 A little bite to go to the dish. 647 00:30:40,560 --> 00:30:43,040 Ooh! Spicy. 648 00:30:43,040 --> 00:30:45,760 I'm taking a risk today, adding bold flavours, 649 00:30:45,760 --> 00:30:47,640 and I'm hoping that I can tie it all together 650 00:30:47,640 --> 00:30:49,520 and bring some balance to the dish. 651 00:30:52,840 --> 00:30:56,680 Oh. Looking good. Ready. It's ready. 652 00:30:58,040 --> 00:31:01,160 Give it a couple more minutes. ANDRE: Have a little dance. 653 00:31:01,160 --> 00:31:02,400 Yeah. That's it. 654 00:31:05,520 --> 00:31:06,920 15 minutes to go. 655 00:31:06,920 --> 00:31:09,920 My tart with the frangipane is still in the oven. 656 00:31:09,920 --> 00:31:12,760 I check on my ice-cream and it's churning really well. 657 00:31:12,760 --> 00:31:14,680 It looks nice and smooth. 658 00:31:14,680 --> 00:31:16,880 OK, I need a toasted coconut 659 00:31:16,880 --> 00:31:19,600 because pandan and coconut goes so perfectly together. 660 00:31:24,520 --> 00:31:26,080 Jeez, Louise. Oh, my God. 661 00:31:26,080 --> 00:31:27,240 Do you want a raincoat, mate? 662 00:31:28,360 --> 00:31:30,960 I think it's really important to have fun in this kitchen 663 00:31:30,960 --> 00:31:32,920 so, you know, the stress doesn't, you know, 664 00:31:32,920 --> 00:31:34,400 get the better of you. 665 00:31:34,400 --> 00:31:37,440 Declan, are you gonna have coconut dandruff in your hair? 666 00:31:37,440 --> 00:31:39,800 I am a bit of a happy-go-lucky larrikin. 667 00:31:39,800 --> 00:31:43,120 Sarah, do you want a hat? No, thank you. (LAUGHS) 668 00:31:43,120 --> 00:31:44,400 But I'm having fun. 669 00:31:44,400 --> 00:31:46,400 LAURA: Deckers! BEN: Dust your head off, mate! 670 00:31:46,400 --> 00:31:48,400 Dust your head off. Oh, my God, I can't. 671 00:31:54,960 --> 00:31:58,560 This dish is for immunity. 10 minutes to go! 672 00:31:58,560 --> 00:32:01,680 (CHEERING AND APPLAUSE) 673 00:32:09,120 --> 00:32:12,000 I've made chiffon cakes my whole entire life. 674 00:32:12,000 --> 00:32:14,440 But making this chiffon for Poh, 675 00:32:14,440 --> 00:32:16,840 who knows her chiffon cakes really well, 676 00:32:16,840 --> 00:32:18,240 I'm really nervous. 677 00:32:18,240 --> 00:32:20,080 God, this is killing me. 678 00:32:20,080 --> 00:32:22,880 10 minutes to go, the curd is looking great, 679 00:32:22,880 --> 00:32:24,320 the Chantilly cream is done. 680 00:32:24,320 --> 00:32:27,360 Now I really need to focus on constructing this cake well. 681 00:32:27,360 --> 00:32:31,600 I'm thinking I could probably get at least six layers. 682 00:32:31,600 --> 00:32:34,280 So I start slicing it into equal portions. 683 00:32:35,320 --> 00:32:37,360 I've got to make this cake look beautiful. 684 00:32:37,360 --> 00:32:38,760 It's as simple as that. 685 00:32:40,520 --> 00:32:42,120 BEAU: Nice work, Audra. 686 00:32:45,440 --> 00:32:47,320 That, that, that...that. 687 00:32:48,440 --> 00:32:50,320 I'm doing a...Andre. 688 00:32:50,320 --> 00:32:52,600 This cook has gone so well. 689 00:32:52,600 --> 00:32:55,400 The orange parfait set perfectly. 690 00:32:55,400 --> 00:32:57,680 The lemon granita is punchy. 691 00:32:59,240 --> 00:33:00,280 ALANA: Good, Theo? 692 00:33:00,280 --> 00:33:03,040 Ooh! Bloody good. Win, win, win. 693 00:33:03,040 --> 00:33:04,520 Now it's come to plate up, 694 00:33:04,520 --> 00:33:06,520 I need to think about how I'm going to garnish. 695 00:33:06,520 --> 00:33:08,840 Beautiful, Theo. I've never seen anything like it. 696 00:33:08,840 --> 00:33:10,880 Look at that. Beautiful. 697 00:33:14,280 --> 00:33:16,960 A gin and tonic has bitterness, it's got sweetness, 698 00:33:16,960 --> 00:33:18,800 it's got a little bit of sourness in there as well - 699 00:33:18,800 --> 00:33:21,160 that's what I'm trying to replicate in this dessert today. 700 00:33:21,160 --> 00:33:22,400 Tried everything individually, 701 00:33:22,400 --> 00:33:25,120 I can start using my last couple of minutes to try it together now. 702 00:33:25,120 --> 00:33:28,040 And I taste that grapefruit and gin mousse, 703 00:33:28,040 --> 00:33:29,440 and it is, like, 704 00:33:29,440 --> 00:33:32,000 punch-you-in-the-face with bitter and, kind of, gin flavour. 705 00:33:32,000 --> 00:33:35,080 But I think I need to get enough of those sweet elements on, 706 00:33:35,080 --> 00:33:37,000 that curd and the rhubarb granita, 707 00:33:37,000 --> 00:33:39,560 to make sure you get kind of more sweet than bitter. 708 00:33:43,360 --> 00:33:44,560 Tastes good. 709 00:33:44,560 --> 00:33:47,160 I reckon I've got the flavours down pat of a gin and tonic here, 710 00:33:47,160 --> 00:33:49,360 but what I'm missing is that kind of carbonation factor - 711 00:33:49,360 --> 00:33:50,880 the fizziness that goes with it. 712 00:33:52,680 --> 00:33:54,120 And then it hits me. 713 00:33:54,120 --> 00:33:55,920 I'm going to make a basil oil and use the maltodextrin 714 00:33:55,920 --> 00:33:59,520 to try and make a really fun sort of basil snowy-type scenario. 715 00:34:00,840 --> 00:34:04,040 And so this basil element not only has that kind of like whimsical, 716 00:34:04,040 --> 00:34:06,520 fun, sherbet-y kind of vibe going on, 717 00:34:06,520 --> 00:34:08,440 but I've chucked a bunch of citric acid in there as well, 718 00:34:08,440 --> 00:34:10,560 which is going to give you that real fizzy vibe. 719 00:34:10,560 --> 00:34:12,440 So I think it's going to complete the dessert nicely. 720 00:34:12,440 --> 00:34:14,520 LAURA: Very green, Callum. That's the idea, Lozzie. 721 00:34:14,520 --> 00:34:17,760 Embrace the chaos, gang! Three minutes to go! 722 00:34:17,760 --> 00:34:20,000 (CHEERING AND APPLAUSE) 723 00:34:23,560 --> 00:34:24,680 SARAH: Freaking out now. 724 00:34:25,760 --> 00:34:27,320 I want it to be good! 725 00:34:27,320 --> 00:34:29,320 I've got a lot of elements on the go. 726 00:34:31,160 --> 00:34:33,320 Apricot syrup, my grilled nectarine, 727 00:34:33,320 --> 00:34:35,960 my mandarin white chocolate Chantilly, 728 00:34:35,960 --> 00:34:37,320 a cinnamon sugar. 729 00:34:38,800 --> 00:34:42,320 I'm hoping the almond cake is going to sit there, 730 00:34:42,320 --> 00:34:45,000 tucked away under all of these big, bold flavours 731 00:34:45,000 --> 00:34:47,160 and it will all sing beautifully. 732 00:34:47,160 --> 00:34:49,000 Just really trying to get 733 00:34:49,000 --> 00:34:51,360 these really strong punches of flavour going through 734 00:34:51,360 --> 00:34:52,720 so, with each bite, you get 735 00:34:52,720 --> 00:34:55,640 these little spikes of flavours like, "Hi, I'm here!" 736 00:34:59,960 --> 00:35:01,480 One minute to go! 737 00:35:01,480 --> 00:35:03,920 (CHEERING AND APPLAUSE) 738 00:35:03,920 --> 00:35:07,040 DECLAN: One minute to go. I'm really happy with my ice-cream. 739 00:35:08,520 --> 00:35:11,360 But my tart is still in the fridge cooling. 740 00:35:11,360 --> 00:35:13,480 Chop, chop, yeah? Ah! 741 00:35:13,480 --> 00:35:16,360 I didn't want this much pressure and stress on myself 742 00:35:16,360 --> 00:35:18,320 at this point of the cook, but here we are. 743 00:35:18,320 --> 00:35:20,320 I have to get this on the plate now. 744 00:35:23,040 --> 00:35:24,480 Good. Not bad. 745 00:35:24,480 --> 00:35:29,240 This tart is what's standing between me and immunity. 746 00:35:29,240 --> 00:35:32,560 I start cutting through the tart, my tart shell's holding. 747 00:35:32,560 --> 00:35:33,760 BEAU: Yeah. Good work, mate. 748 00:35:33,760 --> 00:35:35,080 Well done. It's alright. 749 00:35:38,760 --> 00:35:40,600 But as soon as I sort of pull that slice out, 750 00:35:40,600 --> 00:35:43,040 I just see my custard spill over the edge. 751 00:35:43,040 --> 00:35:45,400 It hasn't had enough time to set. 752 00:35:45,400 --> 00:35:46,560 Ah... 753 00:35:48,920 --> 00:35:49,960 Give it a clean. 754 00:35:51,440 --> 00:35:54,480 We want to see your dish on a plate in 10... 755 00:35:54,480 --> 00:35:56,400 JUDGES: Nine, eight, 756 00:35:56,400 --> 00:35:58,480 seven, six, 757 00:35:58,480 --> 00:36:00,760 five, four, 758 00:36:00,760 --> 00:36:02,440 three, two, 759 00:36:02,440 --> 00:36:03,760 one! 760 00:36:06,000 --> 00:36:07,160 Bravo! 761 00:36:08,720 --> 00:36:09,880 What happened, Deckie? 762 00:36:09,880 --> 00:36:12,840 Ah, sheesh! It's still just runny on the middle. 763 00:36:12,840 --> 00:36:14,040 Ah! 764 00:36:18,400 --> 00:36:21,960 You've just had 90 minutes to cook an incredible dessert 765 00:36:21,960 --> 00:36:23,920 from nearly 60 ingredients, 766 00:36:23,920 --> 00:36:27,560 and the top dish is going to be immune from Sunday's elimination. 767 00:36:29,440 --> 00:36:33,160 So, the first dish we'd like to taste belongs to... 768 00:36:33,160 --> 00:36:34,560 ..Sarah. 769 00:36:36,400 --> 00:36:40,280 SARAH: Today, I've been inspired by a traditional dish I had in India. 770 00:36:42,840 --> 00:36:44,280 I was just playing it safe 771 00:36:44,280 --> 00:36:49,720 until the judges advised me to add a piece of me into this dish, 772 00:36:49,720 --> 00:36:51,280 and I feel like I really did that. 773 00:36:51,280 --> 00:36:52,560 I've really amped it up. 774 00:36:52,560 --> 00:36:55,880 It's an exciting dish, so I hope I've done enough. 775 00:36:55,880 --> 00:36:57,560 I hope the judges love it. 776 00:36:58,640 --> 00:37:03,200 Sarah, what have we got? This is my Apricot Delight. 777 00:37:03,200 --> 00:37:07,280 It is a mandarin and apricot sorbet, a little bit of bourbon, 778 00:37:07,280 --> 00:37:10,960 mandarin and white chocolate Chantilly, cinnamon sugar. 779 00:37:10,960 --> 00:37:13,800 We've got some charred nectarines on the hibachi, 780 00:37:13,800 --> 00:37:16,040 an apricot rosemary sauce 781 00:37:16,040 --> 00:37:18,960 and an almond cake. 782 00:37:18,960 --> 00:37:21,040 Talk me through the dish it's based on again. 783 00:37:21,040 --> 00:37:22,720 A apricot delight? 784 00:37:22,720 --> 00:37:24,360 Yeah, you get it on the streets in India, 785 00:37:24,360 --> 00:37:27,720 and it's just apricot, mandarin, cream and almonds, 786 00:37:27,720 --> 00:37:30,520 and it's turned into this. 787 00:37:30,520 --> 00:37:33,720 Honestly, I've always wanted to play around with these flavours, 788 00:37:33,720 --> 00:37:36,680 but I'm hoping that I've kept the essence 789 00:37:36,680 --> 00:37:38,680 of that dish - just turned into something else. 790 00:37:44,720 --> 00:37:46,280 I'm super interested to see 791 00:37:46,280 --> 00:37:49,480 how you have made this dish more of your own. 792 00:38:07,760 --> 00:38:10,720 You have to dig into the bottom, get all the stuff. 793 00:38:10,720 --> 00:38:12,040 SOFIA: All the stuff? 794 00:38:25,120 --> 00:38:26,240 Sarah... 795 00:38:27,480 --> 00:38:29,600 ..the combination of all the different ingredients 796 00:38:29,600 --> 00:38:31,040 is just perfect. 797 00:38:32,280 --> 00:38:37,400 Your mix of spice, cinnamon, your nectarines, white chocolate, 798 00:38:37,400 --> 00:38:39,000 apricots... 799 00:38:39,000 --> 00:38:41,960 What is amazing is how balanced everything is. 800 00:38:43,520 --> 00:38:46,400 And when you go through it, it's just delicious. 801 00:38:46,400 --> 00:38:47,880 So I love it. 802 00:38:47,880 --> 00:38:50,320 Thank you. It looked a million bucks. 803 00:38:51,280 --> 00:38:52,800 Presentation of the cream 804 00:38:52,800 --> 00:38:55,480 and just how simple that was was epic. 805 00:38:55,480 --> 00:38:57,360 Then we start to go through all the layers. 806 00:38:57,360 --> 00:39:00,760 It's such a prolific flavour combination 807 00:39:00,760 --> 00:39:02,480 that you've got going on there. 808 00:39:02,480 --> 00:39:05,400 Thanks. Sarah, it was actually really boozy 809 00:39:05,400 --> 00:39:06,840 and I loved it. 810 00:39:06,840 --> 00:39:08,360 It just took it to this, sort of, 811 00:39:08,360 --> 00:39:11,800 more sort of adult kind of flavour profile. 812 00:39:11,800 --> 00:39:13,680 Love the charred nectarines 813 00:39:13,680 --> 00:39:15,680 and I love the white chocolate Chantilly. 814 00:39:15,680 --> 00:39:18,600 Yeah, it was just a really nice little scoopy dessert 815 00:39:18,600 --> 00:39:19,800 and beautifully presented. 816 00:39:19,800 --> 00:39:22,360 We want some more! (THEY CHUCKLE) 817 00:39:22,360 --> 00:39:24,920 What next?! (CHUCKLES) Thank you. 818 00:39:24,920 --> 00:39:26,480 Thanks, Sarah. SOFIA: Thanks, Sarah. 819 00:39:26,480 --> 00:39:28,200 (APPLAUSE) 820 00:39:28,200 --> 00:39:29,600 I'm so proud of this dish. 821 00:39:29,600 --> 00:39:33,120 And I think that I've really hit my stride in the kitchen. 822 00:39:33,120 --> 00:39:36,360 I'm here to push myself and to push the boundaries. 823 00:39:36,360 --> 00:39:37,560 And I did that today. 824 00:39:37,560 --> 00:39:39,960 Next up, Declan. 825 00:39:39,960 --> 00:39:41,600 (APPLAUSE) 826 00:39:42,960 --> 00:39:45,840 DECLAN: I'm taking my dish up to the judges. 827 00:39:45,840 --> 00:39:49,240 Proud of what I've created, definitely, 828 00:39:49,240 --> 00:39:51,200 but not so much proud of my execution 829 00:39:51,200 --> 00:39:52,840 on some of the elements. 830 00:39:52,840 --> 00:39:54,040 Hello, Declan. Hey. 831 00:39:54,040 --> 00:39:55,120 What did you make? 832 00:39:55,120 --> 00:39:58,040 Um, I've done an almond and mango tart 833 00:39:58,040 --> 00:40:00,080 with a pandan coconut ice-cream. 834 00:40:03,120 --> 00:40:04,280 Nice. How'd you go? 835 00:40:04,280 --> 00:40:07,680 'Cause you were looking for just perfect execution today. 836 00:40:07,680 --> 00:40:09,960 Yeah, yeah. And I think that's why I'm just, 837 00:40:09,960 --> 00:40:11,360 like, a bit hard on myself. 838 00:40:11,360 --> 00:40:13,600 I knew it could have been better. Yeah. 839 00:40:36,360 --> 00:40:38,560 Declan... (EXHALES LOUDLY) 840 00:40:39,680 --> 00:40:42,280 ..I'm excited that you tried to make something 841 00:40:42,280 --> 00:40:43,880 which is very close to me - 842 00:40:43,880 --> 00:40:46,760 a frangipane tart - 843 00:40:46,760 --> 00:40:48,640 and trying to twist it your way. 844 00:40:49,600 --> 00:40:52,040 The combination of your flavours is immaculate. 845 00:40:52,040 --> 00:40:53,040 It's perfect. 846 00:40:54,840 --> 00:40:57,200 What is extraordinary is your ice-cream. 847 00:40:58,600 --> 00:41:02,000 So, the pandan, the coconut grated freshly, 848 00:41:02,000 --> 00:41:04,360 which you did - perfect. 849 00:41:04,360 --> 00:41:09,600 The contents of your ice-cream - the amount of sugar is just sublime. 850 00:41:09,600 --> 00:41:12,560 Mm-hm. It's a top, top ice-cream. 851 00:41:13,520 --> 00:41:18,320 I think you got yourself a let-down with the tart... 852 00:41:20,080 --> 00:41:22,640 ..which is definitely uncooked, which is a shame. 853 00:41:24,120 --> 00:41:27,520 Declan, I really love the flavours that you've used. 854 00:41:27,520 --> 00:41:29,960 I think the flavour profile is perfect. 855 00:41:29,960 --> 00:41:33,640 Love the mango custard, love the pandan coconut ice-cream. 856 00:41:33,640 --> 00:41:36,600 Where I think there were some problems is the tart shell. 857 00:41:38,880 --> 00:41:40,480 It is really blonde. 858 00:41:42,680 --> 00:41:44,760 Otherwise, I think it's such a solid dessert. 859 00:41:44,760 --> 00:41:45,760 Yeah. Well done, mate. 860 00:41:45,760 --> 00:41:47,280 Alright. Thank you. 861 00:41:50,240 --> 00:41:52,880 I know I'm a good cook, but I get distracted. 862 00:41:52,880 --> 00:41:56,280 I really need to finesse my dishes at this point in the competition. 863 00:41:56,280 --> 00:42:00,240 So, moving forward, cleaner bench, and I'm going to be laser-focused. 864 00:42:02,000 --> 00:42:04,000 OK, Theo, you're next. 865 00:42:05,960 --> 00:42:07,520 What have you made? 866 00:42:07,520 --> 00:42:10,800 THEO: It's an orange citrus parfait, 867 00:42:10,800 --> 00:42:15,120 lemon granita, kourabiedes and paximadia cookie 868 00:42:15,120 --> 00:42:17,880 with candied fennel fronds. 869 00:42:17,880 --> 00:42:19,720 And then there's a citrus butter sauce as well. 870 00:42:22,560 --> 00:42:23,560 Theo... 871 00:42:25,320 --> 00:42:27,760 ..at first... (EXHALES LOUDLY) 872 00:42:27,760 --> 00:42:30,480 ..I did not know what to make from your dish. 873 00:42:30,480 --> 00:42:33,520 And the more I'm digging in, the more I love it. 874 00:42:34,880 --> 00:42:36,160 It's not too sweet. 875 00:42:36,160 --> 00:42:38,480 The sauce with butter - it does work very well, 876 00:42:38,480 --> 00:42:41,000 because the sharpness of your orange juice 877 00:42:41,000 --> 00:42:42,280 and that biscuit... 878 00:42:43,840 --> 00:42:47,280 Put everything together - what a pleasure. 879 00:42:47,280 --> 00:42:49,800 Audra! (APPLAUSE) 880 00:42:51,000 --> 00:42:55,040 AUDRA: It's a matcha cake with yuzu curd and lemon Chantilly. 881 00:42:58,000 --> 00:42:59,320 The cake... 882 00:43:00,320 --> 00:43:01,520 Ah! 883 00:43:01,520 --> 00:43:04,360 ..it was really good, I loved it. 884 00:43:04,360 --> 00:43:06,400 I love the matcha and yuzu combination. 885 00:43:06,400 --> 00:43:10,440 I love the lemon cream, I love the yuzu curd. 886 00:43:10,440 --> 00:43:12,000 Really nice and sharp. 887 00:43:12,000 --> 00:43:13,320 Well done, Audra. 888 00:43:16,800 --> 00:43:19,000 Callum, it's your turn next. 889 00:43:21,280 --> 00:43:22,920 CALLUM: I'm really proud of this dish. 890 00:43:22,920 --> 00:43:24,680 I'm really happy with how it's come together. 891 00:43:24,680 --> 00:43:26,720 I think it looks beautiful, I know it tastes great, 892 00:43:26,720 --> 00:43:29,160 but I just really hope that Poh loves it. 893 00:43:29,160 --> 00:43:31,600 And this is, in fact, my rhubarb redemption. 894 00:43:34,440 --> 00:43:36,800 Callum, can you tell us what you've made? 895 00:43:36,800 --> 00:43:38,400 Some of my favourite things to go with gin. 896 00:43:39,760 --> 00:43:42,280 So, it's a bitter gin and grapefruit mousse. 897 00:43:42,280 --> 00:43:43,360 rhubarb granita, 898 00:43:43,360 --> 00:43:45,240 roasted and pickled rhubarb, 899 00:43:45,240 --> 00:43:46,880 and then a basil snow on top. 900 00:43:48,400 --> 00:43:52,040 Callum, what would winning immunity in Sweet Week mean to you? 901 00:43:52,040 --> 00:43:54,040 One of the things about coming back into this competition 902 00:43:54,040 --> 00:43:55,200 when you've been out for a while 903 00:43:55,200 --> 00:43:56,760 and sort of have a career in the space, 904 00:43:56,760 --> 00:43:59,360 is that it's part of you wanting to do well... 905 00:44:00,760 --> 00:44:02,880 ..and part of you not wanting to, like, look silly... 906 00:44:04,440 --> 00:44:07,040 ..or damage your reputation, and that kind of thing. 907 00:44:07,040 --> 00:44:09,040 I felt pretty humbled from your pressure test, Poh, 908 00:44:09,040 --> 00:44:11,040 and I feel like I didn't do that well. 909 00:44:11,040 --> 00:44:13,440 So I wanted to kind of rebound and put up a good dish. 910 00:44:37,120 --> 00:44:38,320 (WHISPERS) Bloody hell! 911 00:44:46,880 --> 00:44:47,960 Callum... 912 00:44:49,200 --> 00:44:50,680 ..are you happy with that? 913 00:44:51,880 --> 00:44:53,320 Seems like a loaded question, Poh. 914 00:44:53,320 --> 00:44:55,600 (LAUGHTER) 915 00:44:57,000 --> 00:44:58,840 Because it tastes bloody good! 916 00:44:58,840 --> 00:45:01,720 (LAUGHTER AND APPLAUSE) 917 00:45:01,720 --> 00:45:04,320 Thank you. It's so good! 918 00:45:04,320 --> 00:45:06,200 What I love about your desserts, 919 00:45:06,200 --> 00:45:10,280 Callum, is that they look and taste so effortless. 920 00:45:10,280 --> 00:45:12,240 There is so much thought and skill 921 00:45:12,240 --> 00:45:16,040 behind how you knit and bring flavours together. 922 00:45:16,040 --> 00:45:18,520 It's a sort of food that, like, really moves me, 923 00:45:18,520 --> 00:45:22,640 because it means that you're listening to your ingredients. 924 00:45:22,640 --> 00:45:26,240 The gin and grapefruit mousse is so lovely and silken. 925 00:45:26,240 --> 00:45:29,680 I love those crunchy bits of pickled rhubarb. 926 00:45:30,800 --> 00:45:31,800 And thank you. 927 00:45:31,800 --> 00:45:34,960 Thanks for the little ode to my roasted rhubarb. (GIGGLES) 928 00:45:34,960 --> 00:45:36,880 No, thank you. It is, um... 929 00:45:36,880 --> 00:45:40,280 I feel like you can never be too confident in this kitchen. 930 00:45:40,280 --> 00:45:43,280 Like, you do go on the swings and roundabouts. 931 00:45:43,280 --> 00:45:45,880 Um, but I think every time you have a bad cook is actually 932 00:45:45,880 --> 00:45:47,320 when you grow and learn the most. Yeah. 933 00:45:47,320 --> 00:45:49,200 That's part of the reason I wanted to come back as well. 934 00:45:49,200 --> 00:45:50,800 Keep learning. Yeah, yeah. 935 00:45:50,800 --> 00:45:52,960 That's a really... That's a great attitude to have. 936 00:45:52,960 --> 00:45:55,160 I'm blown away. I'm so impressed. 937 00:45:56,480 --> 00:45:58,200 Have you done that before? No. 938 00:45:58,200 --> 00:45:59,440 Don't lie to me. 939 00:45:59,440 --> 00:46:01,920 (ALL LAUGH) 940 00:46:01,920 --> 00:46:03,480 You have to have done that before. 941 00:46:04,600 --> 00:46:06,280 Nope. JEAN-CHRISTOPHE: Unbelievable. 942 00:46:06,280 --> 00:46:08,640 (LAUGHS WITH DISBELIEF) 943 00:46:08,640 --> 00:46:10,640 Like, man, that is... 944 00:46:10,640 --> 00:46:13,960 That is crazy, crazy cooking. 945 00:46:13,960 --> 00:46:15,800 Like, elite cooking. 946 00:46:15,800 --> 00:46:19,840 Like, chefs train and train and test and test, 947 00:46:19,840 --> 00:46:21,560 and you do that in 90 minutes, mate. 948 00:46:21,560 --> 00:46:23,640 It is, like, so baffling. 949 00:46:23,640 --> 00:46:28,520 You just have the perfect ratio of every component. 950 00:46:28,520 --> 00:46:32,200 Like this, the basil snow, saying, 951 00:46:32,200 --> 00:46:35,080 "We're just going to calm you down because you're a bit crazy," right? 952 00:46:35,080 --> 00:46:36,520 Then the pickled rhubarb. 953 00:46:36,520 --> 00:46:38,720 "Also, you're going a bit wild over here, 954 00:46:38,720 --> 00:46:40,240 "but I'm going to calm you down." 955 00:46:40,240 --> 00:46:43,080 They play this beautiful role of being able to just, like, 956 00:46:43,080 --> 00:46:44,760 make everything work 957 00:46:44,760 --> 00:46:47,760 and be really succinct and harmonious. 958 00:46:47,760 --> 00:46:50,240 That is why you're a force, mate. Well done, mate. 959 00:46:50,240 --> 00:46:52,160 That is an incredible, 960 00:46:52,160 --> 00:46:54,840 incredible dessert. Thank you. Appreciate it, mate. 961 00:46:54,840 --> 00:46:58,520 Callum, it was honestly such a pleasure to eat. 962 00:46:59,560 --> 00:47:01,640 If you keep cooking dishes of this standard, 963 00:47:01,640 --> 00:47:03,520 you're going to be one of the few people, 964 00:47:03,520 --> 00:47:06,440 if not the final person, standing. Thank you. 965 00:47:06,440 --> 00:47:08,800 Callum, your dish is stunning. 966 00:47:12,440 --> 00:47:16,760 I am insisting, I wish Michelin was in Australia now, 967 00:47:16,760 --> 00:47:18,840 because you will be one of the many people 968 00:47:18,840 --> 00:47:20,160 who deserve a Michelin star. 969 00:47:21,560 --> 00:47:23,240 Well done. Well done to you. 970 00:47:23,240 --> 00:47:24,520 Well done. 971 00:47:28,160 --> 00:47:29,560 Around the side. 972 00:47:29,560 --> 00:47:31,200 (THEY TALK INDISTINCTLY) 973 00:47:31,200 --> 00:47:33,240 Oh, what a relief. 974 00:47:33,240 --> 00:47:35,160 That is such a good feeling. 975 00:47:35,160 --> 00:47:36,920 I think it's one of the best dishes I've actually made 976 00:47:36,920 --> 00:47:39,120 in the competition so far, 977 00:47:39,120 --> 00:47:41,520 and especially to have Poh give me 978 00:47:41,520 --> 00:47:43,120 such good feedback for my dish today - 979 00:47:43,120 --> 00:47:44,760 yeah, I couldn't be happier. 980 00:47:44,760 --> 00:47:45,840 Oh, look at you! 981 00:47:45,840 --> 00:47:47,440 Good feedback. Well done, well done. 982 00:47:47,440 --> 00:47:48,600 Thanks, mate. 983 00:47:53,400 --> 00:47:57,760 Challenges like that just go to show Sweet Week is bloody tough, right? 984 00:47:59,200 --> 00:48:01,680 We're at the stage of the competition 985 00:48:01,680 --> 00:48:04,720 where we need to see you step it up. 986 00:48:04,720 --> 00:48:10,400 And today, there was one dish that absolutely stole the show, 987 00:48:10,400 --> 00:48:14,640 a concept that would fit right in at an elite restaurant, 988 00:48:14,640 --> 00:48:19,400 and execution well worthy of winning this competition. 989 00:48:20,520 --> 00:48:25,040 Callum, congratulations! (APPLAUSE) 990 00:48:25,040 --> 00:48:26,080 Nice work, Cal. 991 00:48:30,240 --> 00:48:31,320 Well, congrats, Callum, 992 00:48:31,320 --> 00:48:33,600 you're safe on Sunday, alongside Laura. 993 00:48:33,600 --> 00:48:35,800 Whoo! Good night! 994 00:48:35,800 --> 00:48:37,320 Everybody. Well done, Callum. 995 00:48:41,160 --> 00:48:43,840 ANNOUNCER: Sunday night on MasterChef Australia... 996 00:48:43,840 --> 00:48:47,000 (ALL EXCLAIM) 997 00:48:47,000 --> 00:48:49,520 LAURA: Oh, they're so cute! 998 00:48:49,520 --> 00:48:50,800 AUDRA: The judges have shrunk! 999 00:48:50,800 --> 00:48:52,920 ..a blast from their past... 1000 00:48:52,920 --> 00:48:53,960 Good morning, gang. 1001 00:48:55,360 --> 00:48:56,960 What's so funny? 1002 00:48:58,520 --> 00:49:02,240 ..is the key to surviving this elimination. 1003 00:49:02,240 --> 00:49:04,400 POH: We want you to create a sweet dish 1004 00:49:04,400 --> 00:49:06,760 inspired by your childhood. 1005 00:49:06,760 --> 00:49:08,200 It's very nostalgic. 1006 00:49:08,200 --> 00:49:09,600 This is what food does. 1007 00:49:09,600 --> 00:49:12,040 I know, I know. It's crazy. 1008 00:49:12,040 --> 00:49:14,840 But Sweet Week will come 1009 00:49:14,840 --> 00:49:17,360 to a bittersweet end. 1010 00:49:17,360 --> 00:49:19,120 SNEZ: I'm definitely not ready to go. 1011 00:49:19,120 --> 00:49:20,400 I'm back to win. 1012 00:49:21,600 --> 00:49:23,600 Captions by Red Bee Media