1 00:00:01,000 --> 00:00:03,040 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,040 --> 00:00:04,720 (CONTESTANTS EXCLAIM) 3 00:00:04,720 --> 00:00:05,920 Oh, my God. 4 00:00:08,680 --> 00:00:09,880 Oh, my God! 5 00:00:09,880 --> 00:00:12,120 ..the ooze was their muse... 6 00:00:12,120 --> 00:00:14,360 ANDY: Oh! 7 00:00:14,360 --> 00:00:16,160 JEAN-CHRISTOPHE: Oh, my God, look at this. 8 00:00:16,160 --> 00:00:19,120 ..in a spectacular start to Sweet Week... 9 00:00:19,120 --> 00:00:21,320 ANDY: The goo factor was extraordinary. 10 00:00:21,320 --> 00:00:25,960 ..and a pressure test with Poh's perfect pastries... 11 00:00:25,960 --> 00:00:29,160 I have been dreaming of this day forever! 12 00:00:29,160 --> 00:00:32,440 ..won a spot on the gantry for Laura. (CHEERING) 13 00:00:32,440 --> 00:00:37,680 And the sparkle of Sweet Week continued for Callum, 14 00:00:37,680 --> 00:00:40,760 when he wrangled those taste test ingredients... 15 00:00:40,760 --> 00:00:42,120 (JUDGES EXCLAIM) Wow! 16 00:00:42,120 --> 00:00:43,640 ..all the way to immunity. 17 00:00:43,640 --> 00:00:46,400 SOFIA: I'm blown away. That is crazy. 18 00:00:46,400 --> 00:00:47,680 Crazy cooking. 19 00:00:47,680 --> 00:00:51,400 Tonight, it's an elimination. 20 00:00:51,400 --> 00:00:54,400 Who will be coming up short? 21 00:01:02,040 --> 00:01:03,640 Ready? Yeah. 22 00:01:03,640 --> 00:01:04,920 Let's do this. We're going to kill it. 23 00:01:04,920 --> 00:01:07,160 Get you in the zone. 24 00:01:07,160 --> 00:01:11,760 Elimination day today and, oh, the black apron! 25 00:01:11,760 --> 00:01:13,320 It casts a spell on you. 26 00:01:13,320 --> 00:01:15,400 I think at this point in the competition, 27 00:01:15,400 --> 00:01:18,280 and cooking up against these people that I am, 28 00:01:18,280 --> 00:01:20,040 I need to shine in every cook. 29 00:01:20,040 --> 00:01:21,520 I need to give it 110%. 30 00:01:21,520 --> 00:01:24,120 I'm just keen to see what today's challenge is, 31 00:01:24,120 --> 00:01:26,720 and I'm certainly not ready to go home. 32 00:01:32,960 --> 00:01:35,840 (CONTESTANTS EXCLAIM) Oh, my God. 33 00:01:35,840 --> 00:01:39,120 Oh, they're so cute! 34 00:01:41,240 --> 00:01:42,440 Come down, everyone! 35 00:01:42,440 --> 00:01:44,360 The judges have shrunk. 36 00:01:44,360 --> 00:01:46,920 (LAUGHTER) 37 00:01:49,000 --> 00:01:52,520 Oh, my gosh. We walk in and then there's mini judges. 38 00:01:52,520 --> 00:01:55,720 There's Jean-Christophe, Sofia, Poh and Andy. 39 00:01:55,720 --> 00:01:57,560 Oh, my God! 40 00:01:57,560 --> 00:01:58,680 They look exactly like 41 00:01:58,680 --> 00:02:01,040 the miniature version of our beautiful judges. 42 00:02:01,040 --> 00:02:02,800 Hello! 43 00:02:05,480 --> 00:02:07,480 Oh, my God, that's so cute. 44 00:02:07,480 --> 00:02:09,800 This is crazy. 45 00:02:09,800 --> 00:02:11,280 Morning, gang! 46 00:02:14,640 --> 00:02:16,040 What's so funny? 47 00:02:17,840 --> 00:02:18,840 Looking good, Andy. 48 00:02:18,840 --> 00:02:21,280 Jamie, how do you feel? 49 00:02:21,280 --> 00:02:23,600 I'm feeling really good. 50 00:02:23,600 --> 00:02:25,200 Yeah, absolutely. 51 00:02:25,200 --> 00:02:27,640 Wonderful. Thank you. 52 00:02:27,640 --> 00:02:29,480 Depinder, what's on your mind? 53 00:02:29,480 --> 00:02:32,480 Um, how amazing you guys look today. 54 00:02:33,640 --> 00:02:35,200 I love it. 55 00:02:36,720 --> 00:02:38,160 Andre, ca va? 56 00:02:44,600 --> 00:02:48,080 Hello. Hello. 57 00:02:48,080 --> 00:02:49,760 Alana, how are you? 58 00:02:51,920 --> 00:02:54,600 Very well, thank you, Chef. 59 00:02:58,000 --> 00:03:00,960 This is... This is the best, honestly. 60 00:03:03,640 --> 00:03:07,520 I don't know about you guys, but I'm feeling so fresh today. 61 00:03:07,520 --> 00:03:08,520 I'm feeling fresh too. 62 00:03:09,920 --> 00:03:12,440 Oh, my God, it must be my new skincare routine. 63 00:03:16,040 --> 00:03:18,120 I'm feeling pretty good too. 64 00:03:18,120 --> 00:03:21,440 But I do have one problem. 65 00:03:21,440 --> 00:03:23,880 I'm hungry, so let's crack on. 66 00:03:23,880 --> 00:03:26,080 Oh! 67 00:03:26,080 --> 00:03:28,080 We can do that, yeah. 68 00:03:28,080 --> 00:03:31,960 This may be an elimination, but we have a fantastic day ahead. 69 00:03:31,960 --> 00:03:34,280 (CONTESTANTS CHEER) 70 00:03:34,280 --> 00:03:37,680 And we're expecting unbelievable food. I cannot wait. 71 00:03:39,360 --> 00:03:41,920 Wait, guys, this is a pretty big challenge. 72 00:03:41,920 --> 00:03:44,040 I think we're going to need the big judges. 73 00:03:45,160 --> 00:03:47,160 Please welcome the big judges! 74 00:03:47,160 --> 00:03:48,680 (CHEERING) 75 00:03:48,680 --> 00:03:51,400 Give it up for these legends! 76 00:03:53,120 --> 00:03:55,840 Yes, yes, yes! 77 00:03:55,840 --> 00:03:56,960 Fantastic. 78 00:04:02,520 --> 00:04:04,600 Snez, what's going through your mind? 79 00:04:04,600 --> 00:04:07,800 I have my own mini, you know, mini-me at home, 80 00:04:07,800 --> 00:04:10,440 and this is so emotional for me, I'm loving this, what I see. 81 00:04:10,440 --> 00:04:11,640 It's so, so cute. 82 00:04:11,640 --> 00:04:13,880 Declan, what are you thinking? What's going on? 83 00:04:13,880 --> 00:04:17,320 I can't wait till I can have a little Declan Jr. 84 00:04:17,320 --> 00:04:19,240 (LAUGHTER) 85 00:04:19,240 --> 00:04:22,240 A little clone of myself. 86 00:04:22,240 --> 00:04:25,080 Yeah, but, you know, it's all fun and games, 87 00:04:25,080 --> 00:04:26,440 but someone's going home today. 88 00:04:28,160 --> 00:04:30,000 Um, so... Way to bring the vibe down, bro! 89 00:04:30,000 --> 00:04:33,000 Her face! She's so sad. 90 00:04:34,360 --> 00:04:36,280 AUDRA: The pressure's definitely on today. 91 00:04:36,280 --> 00:04:37,920 Seeing these little mini judges, 92 00:04:37,920 --> 00:04:40,960 I'm trying to figure out what's going on today... 93 00:04:40,960 --> 00:04:42,760 (CHEERING AND APPLAUSE) 94 00:04:42,760 --> 00:04:45,280 ..and nothing is entering this mind. 95 00:04:45,280 --> 00:04:47,920 I have no idea what they've got in store for us. 96 00:04:47,920 --> 00:04:52,000 Those kids you just saw are what today's cook is all about. 97 00:04:52,000 --> 00:04:53,000 Mm. 98 00:04:53,000 --> 00:04:56,000 To end Sweet Week in a memorable way, 99 00:04:56,000 --> 00:05:00,440 we want you to create a sweet dish inspired by your childhood. 100 00:05:00,440 --> 00:05:03,600 Ooh. Oh, my goodness. 101 00:05:03,600 --> 00:05:05,480 OK. 102 00:05:09,160 --> 00:05:12,960 I think we all have fond memories of sweets from when we were young, 103 00:05:12,960 --> 00:05:14,200 whether it's a cheeky snack 104 00:05:14,200 --> 00:05:16,240 that we looked forward to eating after school, 105 00:05:16,240 --> 00:05:19,240 or a dessert that we helped Mum make on the weekends. 106 00:05:20,760 --> 00:05:22,440 It's that point in our lives 107 00:05:22,440 --> 00:05:25,840 where we actually start to experience joy through food. 108 00:05:27,720 --> 00:05:31,600 So whatever you make today, have fun and make us feel like kids again. 109 00:05:34,200 --> 00:05:36,560 I think for me - wow, it's a long time ago - 110 00:05:36,560 --> 00:05:40,080 um, on the Thursday we will have maybe creme caramel... 111 00:05:40,080 --> 00:05:41,080 Wow. 112 00:05:41,080 --> 00:05:44,320 ..and on Sunday, we will have a tarte. 113 00:05:44,320 --> 00:05:45,400 Oh. 114 00:05:45,400 --> 00:05:46,720 Never forget, as long as I live. 115 00:05:46,720 --> 00:05:49,000 Ah, yeah. Pretty obvious. 116 00:05:49,000 --> 00:05:50,960 No creme caramel or tarte tatin in my joint! 117 00:05:50,960 --> 00:05:54,120 (LAUGHTER) We know that, Andy! 118 00:05:54,120 --> 00:05:56,800 Alright, we're giving you 75 minutes. 119 00:05:58,040 --> 00:06:00,240 You can cook anything you want. 120 00:06:00,240 --> 00:06:04,000 Just make sure your dish is scrummy and packed with nostalgia. 121 00:06:05,560 --> 00:06:07,520 The only limit is your imagination. 122 00:06:08,720 --> 00:06:12,480 Whoever impresses us the least will be going home. 123 00:06:12,480 --> 00:06:15,080 Now, this cook determines who will make it 124 00:06:15,080 --> 00:06:18,120 to the halfway mark of the competition 125 00:06:18,120 --> 00:06:19,800 and who just misses out. 126 00:06:21,080 --> 00:06:22,640 Don't let the pressure get to you. 127 00:06:24,280 --> 00:06:25,480 Your time... 128 00:06:27,520 --> 00:06:29,320 ..starts now! 129 00:06:32,360 --> 00:06:35,320 Alright, let's go, guys. Go! Whoo! 130 00:06:37,360 --> 00:06:40,200 DEPINDER: What do I need? I know, that's what I want. 131 00:06:41,520 --> 00:06:42,680 BEAU: Let's go. 132 00:06:43,720 --> 00:06:45,720 I didn't really eat a lot of sweets as a kid. 133 00:06:45,720 --> 00:06:47,800 Maybe, you know, an icy pole here and there. 134 00:06:47,800 --> 00:06:49,040 A little bit of this. 135 00:06:49,040 --> 00:06:50,720 I was more down the hot chips path. 136 00:06:50,720 --> 00:06:54,040 Uh, so for me, I'm gonna have to tap into 137 00:06:54,040 --> 00:06:57,760 some very distant memories and come up with a dish, quick. 138 00:06:57,760 --> 00:06:59,600 THEO: Where's whole cloves? 139 00:06:59,600 --> 00:07:02,840 Oh, it's such a nervous feeling to know 140 00:07:02,840 --> 00:07:06,960 that I'm on the cusp of making it halfway through this competition. 141 00:07:06,960 --> 00:07:08,400 Um... 142 00:07:08,400 --> 00:07:10,280 I am an underdog in this 100%. 143 00:07:10,280 --> 00:07:11,760 Oof! OK. 144 00:07:11,760 --> 00:07:12,960 Back to win. 145 00:07:12,960 --> 00:07:14,400 Run like Donkey Kong. 146 00:07:14,400 --> 00:07:16,440 People have got restaurants, they've got cookbooks, 147 00:07:16,440 --> 00:07:18,640 they've got massive careers in this industry, 148 00:07:18,640 --> 00:07:19,920 and I'm just starting out. 149 00:07:19,920 --> 00:07:23,640 I need to prove myself here and I want to do it today. 150 00:07:23,640 --> 00:07:25,800 This is such a good challenge for me. 151 00:07:25,800 --> 00:07:27,120 So many memories come up 152 00:07:27,120 --> 00:07:29,000 when we're talking about sweet treats 153 00:07:29,000 --> 00:07:30,640 and, you know, growing up in a Greek family, 154 00:07:30,640 --> 00:07:33,200 I had my fair share of sweets. 155 00:07:33,200 --> 00:07:34,880 DECLAN: Muscles! 156 00:07:34,880 --> 00:07:36,560 Oh, my God. 157 00:07:36,560 --> 00:07:38,120 It's all the push-ups. Yeah. 158 00:07:38,120 --> 00:07:40,400 Wrong side of the road! (LAUGHS) 159 00:07:40,400 --> 00:07:43,800 It's literally the exact recipe that my nan used to cook. 160 00:07:43,800 --> 00:07:44,960 CALLUM: Brekkie at Grandma's. 161 00:07:44,960 --> 00:07:48,120 I'm gonna call it "Alana's riff on Nana's golden syrup dumplings." 162 00:07:48,120 --> 00:07:50,680 Ooh, yummy! Nice. Beautiful. 163 00:07:50,680 --> 00:07:54,040 What a gorgeous way to start the day. 164 00:07:54,040 --> 00:07:55,760 How cute were our mini-me's? 165 00:07:55,760 --> 00:07:57,840 I know. Extremely cute. Extremely cute. 166 00:07:57,840 --> 00:07:59,680 My heart was exploding. I know! 167 00:07:59,680 --> 00:08:01,000 I'm really looking forward 168 00:08:01,000 --> 00:08:05,000 to getting that time warp back into our contestants' lives. 169 00:08:05,000 --> 00:08:07,320 Like, I want to hear about their childhoods, 170 00:08:07,320 --> 00:08:08,560 hear their stories... Yeah. 171 00:08:08,560 --> 00:08:10,440 ..learn a bit more about where they've come from... 172 00:08:10,440 --> 00:08:11,760 Yeah. ..because your childhood 173 00:08:11,760 --> 00:08:13,600 definitely makes you who you are today. 174 00:08:13,600 --> 00:08:15,920 All of those memories shape us, those food memories. 175 00:08:15,920 --> 00:08:16,960 Yeah, definitely. 176 00:08:16,960 --> 00:08:19,400 And that's what today's all about. Like, tap into that. Yeah. 177 00:08:19,400 --> 00:08:23,880 Bring us a dish that is also fun, a little bit childlike, 178 00:08:23,880 --> 00:08:24,960 but it needs to be elevated. 179 00:08:24,960 --> 00:08:26,920 You know, you run the risk of cooking 180 00:08:26,920 --> 00:08:28,280 what you had around that dinner table. 181 00:08:28,280 --> 00:08:31,120 Yeah, we want to see an evolution of the idea. Yes, yeah. 182 00:08:31,120 --> 00:08:33,520 I want to feel... Bring us the feeling, bring us the memory, 183 00:08:33,520 --> 00:08:35,840 bring us the fun, 184 00:08:35,840 --> 00:08:38,600 but make sure you execute it in a restaurant setting... Yeah. 185 00:08:38,600 --> 00:08:40,440 ..because, at the end of the day, 186 00:08:40,440 --> 00:08:43,680 someone's going to go home off the back of this challenge. Yeah. 187 00:08:43,680 --> 00:08:47,200 I love this. I feel like anything nostalgic 188 00:08:47,200 --> 00:08:50,520 just brings so much emotions from when you're a kid. 189 00:08:50,520 --> 00:08:53,320 Today is a day to just bring something really fun. 190 00:08:55,720 --> 00:08:58,320 LAURA: Toddy, what are you making? A bowl of cereal. 191 00:08:59,440 --> 00:09:01,920 Did she say cereal? Cereal. 192 00:09:02,920 --> 00:09:04,680 Who doesn't love cereal? 193 00:09:04,680 --> 00:09:09,120 I know it's a wacky idea, let alone making my own cereal, 194 00:09:09,120 --> 00:09:11,840 but turning it into a dessert 195 00:09:11,840 --> 00:09:14,880 worthy of the MasterChef kitchen on a black apron day. 196 00:09:14,880 --> 00:09:16,520 I'm trying to make a bowl of cereal 197 00:09:16,520 --> 00:09:18,400 that will save me from elimination today. 198 00:09:18,400 --> 00:09:20,600 It is pretty crazy, but I just hope 199 00:09:20,600 --> 00:09:22,600 that it pulls on some of those nostalgic strings 200 00:09:22,600 --> 00:09:25,000 for the judges as well today. 201 00:09:25,000 --> 00:09:29,200 I've decided to combine two of my childhood memories - 202 00:09:29,200 --> 00:09:33,000 the cookies I made with my mum, and a bowl of cereal. 203 00:09:33,000 --> 00:09:34,920 Growing up, Mum would always make 204 00:09:34,920 --> 00:09:37,560 these incredible cookie jars for everyone. 205 00:09:37,560 --> 00:09:38,640 It was literally 206 00:09:38,640 --> 00:09:41,120 everyone's favourite Christmas present. 207 00:09:41,120 --> 00:09:43,280 Oh, cornflakes, Sarah! I love it. 208 00:09:43,280 --> 00:09:45,480 I've got some chocolate cornflake cookies, 209 00:09:45,480 --> 00:09:48,200 banana ice-cream, a spiced tea milk 210 00:09:48,200 --> 00:09:51,520 to pour over the cereal and then lots of little bites. 211 00:09:51,520 --> 00:09:55,600 I've got some candied walnuts, some charred bananas. 212 00:09:55,600 --> 00:09:56,800 I just want it to be playful. 213 00:09:56,800 --> 00:09:58,560 There's lots of little things going on, 214 00:09:58,560 --> 00:10:02,000 and, I don't know, I just feel like I'm going to have to run today. 215 00:10:02,000 --> 00:10:03,240 There's a lot to get done. 216 00:10:04,240 --> 00:10:05,760 LAURA: Come on, guys. CALLUM: Lovely, Beau. 217 00:10:05,760 --> 00:10:08,760 BEAU: So I grew up in the bush and for me, as a kid, 218 00:10:08,760 --> 00:10:10,760 I remember there was this one dish 219 00:10:10,760 --> 00:10:13,600 at a local cafe which I just fell in love with. 220 00:10:13,600 --> 00:10:16,360 Beau-y! Hi. How are you? I'm good. What are you making? 221 00:10:16,360 --> 00:10:18,360 I'm making dessert version of a spider. 222 00:10:18,360 --> 00:10:20,680 So, a cola with ice-cream. 223 00:10:20,680 --> 00:10:23,160 I love that idea! 224 00:10:23,160 --> 00:10:25,720 So how are you getting cola flavour? 225 00:10:25,720 --> 00:10:27,440 Cola, I'm going with, like, 226 00:10:27,440 --> 00:10:28,840 a mixture of brown sugar and raw sugar. 227 00:10:28,840 --> 00:10:31,640 Nutmeg instead of cola nut, some vanilla. 228 00:10:31,640 --> 00:10:33,200 Citrus - lemon, lime. 229 00:10:33,200 --> 00:10:35,320 More of a citrusy cola vibe. 230 00:10:35,320 --> 00:10:36,440 Yeah, wow! 231 00:10:36,440 --> 00:10:39,280 So you're making your own cola flavour, essentially. Pretty much. 232 00:10:39,280 --> 00:10:41,840 Yeah, yeah. I don't want it to be like, uh, brand cola. 233 00:10:41,840 --> 00:10:43,320 Yeah, yeah, yeah. Because I like 234 00:10:43,320 --> 00:10:45,480 that pine lime acid with the ice-cream. 235 00:10:45,480 --> 00:10:47,800 Yep. I want to bring that, but with a cola vibe. 236 00:10:47,800 --> 00:10:51,560 I guess what we'll be looking for is whether it evokes those memories. 237 00:10:51,560 --> 00:10:52,560 Yeah. 238 00:10:52,560 --> 00:10:54,080 And then just getting the balance right. 239 00:10:54,080 --> 00:10:56,680 Sure, yeah. Alright. Good luck, Beau. Thank you. 240 00:10:58,240 --> 00:11:00,440 I remember the first time I had a spider. 241 00:11:00,440 --> 00:11:03,920 I was maybe seven years old at a local cafe in Castlemaine, 242 00:11:03,920 --> 00:11:05,840 and I just remember that magic 243 00:11:05,840 --> 00:11:09,200 of when you put the ice-cream in and it all fizzes up. 244 00:11:09,200 --> 00:11:11,960 Pot, sugar. 245 00:11:11,960 --> 00:11:15,760 First thing I need to do is to make the cola syrup for the granita. 246 00:11:15,760 --> 00:11:16,880 Sugar. 247 00:11:16,880 --> 00:11:18,200 I've made a cola syrup before, 248 00:11:18,200 --> 00:11:19,640 but it was a long time ago 249 00:11:19,640 --> 00:11:22,200 and I can't remember how the ratios work, 250 00:11:22,200 --> 00:11:24,080 so I'm tasting as I go. 251 00:11:24,080 --> 00:11:26,800 I have to nail the balance of flavour 252 00:11:26,800 --> 00:11:29,160 to make sure it does invoke that nostalgia. 253 00:11:31,600 --> 00:11:33,000 I'm in, um... 254 00:11:33,000 --> 00:11:34,920 I'm actually quite emotional today, 255 00:11:34,920 --> 00:11:36,920 especially seeing kids - I miss my kids, 256 00:11:36,920 --> 00:11:38,920 you know, and thinking of my childhood, 257 00:11:38,920 --> 00:11:40,560 it was actually beautiful, you know? 258 00:11:40,560 --> 00:11:41,840 And there's this one dessert 259 00:11:41,840 --> 00:11:45,080 every Serbian celebration would have. 260 00:11:45,080 --> 00:11:47,160 Hi, Snez. Hi, guys. Snez, how are you? 261 00:11:47,160 --> 00:11:49,480 How are you? I'm actually feeling so good. 262 00:11:49,480 --> 00:11:52,200 Yeah? Growing up, there is this dessert 263 00:11:52,200 --> 00:11:54,840 that I literally chased around people's houses 264 00:11:54,840 --> 00:11:56,400 just to have it. 265 00:11:56,400 --> 00:11:57,800 So it's a honey cake. 266 00:11:57,800 --> 00:12:00,280 It's a similar to Russian honey cake, 267 00:12:00,280 --> 00:12:01,960 but my little twist to it. 268 00:12:01,960 --> 00:12:03,760 Layers. Layers, layers, layers. 269 00:12:03,760 --> 00:12:06,400 I think honey cake is my favourite cake. Wow. 270 00:12:06,400 --> 00:12:07,800 It's my favourite cake in the world. 271 00:12:07,800 --> 00:12:09,760 It's the only sweet that I would love eating. 272 00:12:09,760 --> 00:12:11,640 Doesn't honey cake traditionally take 273 00:12:11,640 --> 00:12:12,840 a LONG time to make? 274 00:12:12,840 --> 00:12:15,680 Um, I'm making super-thin-tin-tin layers, 275 00:12:15,680 --> 00:12:18,280 so it's going to be almost like a biscuit-biscuit base, 276 00:12:18,280 --> 00:12:21,080 so when you kind of put it through the filling, 277 00:12:21,080 --> 00:12:23,360 it's just going to soften up really quickly. OK. 278 00:12:23,360 --> 00:12:26,400 So I'll see how I go. Um... 279 00:12:26,400 --> 00:12:27,520 ..but, yeah. 280 00:12:27,520 --> 00:12:29,400 Well, it's a hell of a day to find out if you can. 281 00:12:29,400 --> 00:12:30,920 It's a hell of a day, but you know what? 282 00:12:30,920 --> 00:12:33,160 It's also a day to push yourself, and it's kind of really fun. 283 00:12:33,160 --> 00:12:35,560 Good luck. I will nail it, and it's going to be perfect. 284 00:12:35,560 --> 00:12:38,000 Which is the point. Yes, it's going to be perfect. Good luck. 285 00:12:39,120 --> 00:12:42,040 I mean, it's a lot at stake today. It's a halfway mark. 286 00:12:42,040 --> 00:12:44,040 I want to really go for it, 287 00:12:44,040 --> 00:12:46,680 show them a lot of work and technique to kind of stand out. 288 00:12:46,680 --> 00:12:49,240 I'm starting with my cake biscuit first. 289 00:12:49,240 --> 00:12:51,360 My dough is ready. I'm just about to roll it and cook it. 290 00:12:51,360 --> 00:12:52,840 Love. Sounds delish. 291 00:12:52,840 --> 00:12:54,800 Beautiful, Snez. 292 00:12:54,800 --> 00:12:58,320 Let's finish Sweet Week on a high! You've got 60 minutes to go! 293 00:12:58,320 --> 00:13:00,080 Come on! (WHOOPING) 294 00:13:00,080 --> 00:13:02,440 Let's go, guys. LAURA: Come on, guys! 295 00:13:04,800 --> 00:13:06,040 Right... 296 00:13:06,040 --> 00:13:07,120 Nice, Benny. Nice, Benny. 297 00:13:08,440 --> 00:13:11,160 Alright. Nice, Depinder. Very good. 298 00:13:13,000 --> 00:13:15,080 So today, I'm making a dish that's so personal. 299 00:13:15,080 --> 00:13:16,200 It means so much to me. 300 00:13:17,760 --> 00:13:21,520 It has such a deep connection with my childhood in Australia. 301 00:13:22,560 --> 00:13:24,960 So, I was born and raised in Delhi. 302 00:13:24,960 --> 00:13:28,040 I moved here 23 years ago with my family. 303 00:13:28,040 --> 00:13:29,160 It was just the four of us 304 00:13:29,160 --> 00:13:31,880 and it took us ages to find our feet. 305 00:13:31,880 --> 00:13:34,160 We did not have a single family member 306 00:13:34,160 --> 00:13:35,240 that lived here. 307 00:13:35,240 --> 00:13:37,080 We've left all of our family behind. 308 00:13:37,080 --> 00:13:39,840 It was like starting from, like, base zero. 309 00:13:39,840 --> 00:13:43,760 So I'm feeling really grateful for where I am today. 310 00:13:43,760 --> 00:13:45,640 Depinder. Hello. Hi! 311 00:13:45,640 --> 00:13:48,120 Are you happy about this gorgeous little challenge? Yes, I love it. 312 00:13:48,120 --> 00:13:49,120 I actually really, really, 313 00:13:49,120 --> 00:13:50,800 really, really, really, really, really love it. 314 00:13:50,800 --> 00:13:53,680 What are you making? I'm going to do a lamington. 315 00:13:53,680 --> 00:13:54,760 Ah! 316 00:13:54,760 --> 00:13:57,440 So when I first moved to Australia with my family, 317 00:13:57,440 --> 00:13:59,920 obviously you leave behind, like, your food, 318 00:13:59,920 --> 00:14:01,240 your favourite treats. 319 00:14:01,240 --> 00:14:03,360 And when we came here, the first... 320 00:14:03,360 --> 00:14:05,560 Like, it kills me when I talk about it because... 321 00:14:07,960 --> 00:14:09,880 Does it make you emotional? Yeah. 322 00:14:11,040 --> 00:14:13,760 The first treat that I fell in love with was a lamington. 323 00:14:16,720 --> 00:14:21,680 But it was so special because, like, it just reminds me of, 324 00:14:21,680 --> 00:14:24,600 you know, the first house that I rented. 325 00:14:24,600 --> 00:14:25,880 Um... 326 00:14:26,920 --> 00:14:28,800 How we only had one cup. 327 00:14:29,920 --> 00:14:31,400 I know! This is what food does! 328 00:14:31,400 --> 00:14:33,840 I know, I know, it's crazy. Yeah. 329 00:14:33,840 --> 00:14:38,480 But it's such a special dish for me, like a special little sweet treat. 330 00:14:38,480 --> 00:14:41,160 Um, you know, we would walk to the supermarket with my mum, 331 00:14:41,160 --> 00:14:43,400 and on our way back, we'd have lamingtons. 332 00:14:43,400 --> 00:14:45,280 It's a little ritual. Like your little special treat. 333 00:14:45,280 --> 00:14:46,440 That's what it was, yeah. Yeah. 334 00:14:46,440 --> 00:14:48,680 I just want to say, harness this... Yeah, yeah. 335 00:14:48,680 --> 00:14:50,440 ..and... Put it into my food! 336 00:14:50,440 --> 00:14:51,760 ..inject it into your food, yeah, yeah. 337 00:14:51,760 --> 00:14:53,320 Yeah, I really hope so, yeah. Yeah. 338 00:14:54,720 --> 00:14:57,280 Today is literally a full life circle for me. 339 00:14:57,280 --> 00:14:59,320 I actually can't believe 340 00:14:59,320 --> 00:15:02,640 I'm making lamingtons for these judges of MasterChef. 341 00:15:02,640 --> 00:15:07,240 I mean, I couldn't be more grateful for how far we've come in our lives. 342 00:15:15,000 --> 00:15:16,440 Think you can be the next MasterChef? 343 00:15:16,440 --> 00:15:18,920 Only one way to find out. Applications are open now. 344 00:15:18,920 --> 00:15:23,000 Head to the link below and apply. We'll see you in the kitchen. 345 00:15:31,000 --> 00:15:34,160 (LAUGHTER) 346 00:15:34,160 --> 00:15:35,600 Oh, man! 347 00:15:36,680 --> 00:15:40,080 LAURA: Amazing, Andre! Amazing! 348 00:15:41,120 --> 00:15:42,880 Oh, no, he's losing it already. 349 00:15:43,880 --> 00:15:46,400 I am having fun today because it's a fun dish. 350 00:15:46,400 --> 00:15:47,840 it reminds me of my childhood, 351 00:15:47,840 --> 00:15:49,920 as I'm having fun just getting messy with it. 352 00:15:49,920 --> 00:15:52,280 Hi, Andre! Hi. 353 00:15:52,280 --> 00:15:53,640 What are you making today? 354 00:15:53,640 --> 00:15:55,480 It's called the Italian mess. 355 00:15:55,480 --> 00:15:59,160 And so it's basically an Italian version of Eton mess. 356 00:15:59,160 --> 00:16:01,800 So you've got a meringue? Yes. So is it going to be crispy? 357 00:16:01,800 --> 00:16:03,760 Crispy shards, yeah. Crispy shards. 358 00:16:03,760 --> 00:16:06,240 And then fresh strawberries? 359 00:16:06,240 --> 00:16:07,480 Fresh strawberries. 360 00:16:07,480 --> 00:16:09,720 I'm making a basil ice-cream with it. 361 00:16:09,720 --> 00:16:11,440 Ah! Nice. Yeah. 362 00:16:11,440 --> 00:16:12,680 Aged balsamic caramel. Yep. 363 00:16:12,680 --> 00:16:15,480 Such a classic Italian combination. 364 00:16:15,480 --> 00:16:17,600 Yeah. And I love, love, love 365 00:16:17,600 --> 00:16:20,440 the savoury elements, like bringing in the herbs. 366 00:16:20,440 --> 00:16:22,520 So, yeah, looking forward to seeing your version. 367 00:16:22,520 --> 00:16:23,600 Thank you. And, honestly, 368 00:16:23,600 --> 00:16:25,480 I thought, black apron, if I'm going to go out... 369 00:16:25,480 --> 00:16:27,280 Yeah. ..I'm going to go out in an Italian mess. 370 00:16:27,280 --> 00:16:30,280 You're kind of already an Italian mess. I know! 371 00:16:30,280 --> 00:16:32,480 That's what I'm saying, man! Good luck, Andre. 372 00:16:32,480 --> 00:16:33,520 Thank you. Thanks, Poh. 373 00:16:35,520 --> 00:16:36,880 All the cooking that I do 374 00:16:36,880 --> 00:16:40,120 is really built on the foundations of my Italian heritage 375 00:16:40,120 --> 00:16:43,000 and those early childhood memories of togetherness 376 00:16:43,000 --> 00:16:44,600 and eating with our big family. 377 00:16:44,600 --> 00:16:48,400 So we were brought up around the big table. Italian family. 378 00:16:48,400 --> 00:16:51,280 Um, this one's a little bit sexier than I remember. 379 00:16:51,280 --> 00:16:53,720 My meringue's in the oven, my ice-cream is churning, 380 00:16:53,720 --> 00:16:56,360 and now it's time for my balsamic caramel. 381 00:16:56,360 --> 00:16:58,200 Let's go. 382 00:16:58,200 --> 00:16:59,360 Mm! 383 00:17:03,000 --> 00:17:05,600 DECLAN: Come on, Deccy. Don't get messy, Deccy. 384 00:17:05,600 --> 00:17:07,200 LAURA: Go on, Declan. 385 00:17:07,200 --> 00:17:09,560 Jamie! 386 00:17:09,560 --> 00:17:12,000 JAMIE: A shot of coffee. Fair. 387 00:17:12,000 --> 00:17:13,160 Papou! 388 00:17:13,160 --> 00:17:14,720 THEO: Yo! What are you making? 389 00:17:14,720 --> 00:17:16,680 Baklava. Baklava! 390 00:17:16,680 --> 00:17:19,080 Yeah. Yum. 391 00:17:19,080 --> 00:17:21,360 This is such a great challenge for me. 392 00:17:21,360 --> 00:17:24,400 My food memories are huge as a kid. 393 00:17:24,400 --> 00:17:26,480 Like, growing up in an ethnic household, 394 00:17:26,480 --> 00:17:28,360 everything revolved around food, 395 00:17:28,360 --> 00:17:30,840 everything revolved around family, 396 00:17:30,840 --> 00:17:33,880 eating together, happy times. 397 00:17:33,880 --> 00:17:36,480 Like, that's what food is all about, and I feel it today. 398 00:17:36,480 --> 00:17:37,880 Theo! Hello. 399 00:17:37,880 --> 00:17:40,280 SOFIA: Kalimera. Kalimera. How did you know? 400 00:17:40,280 --> 00:17:42,320 I've been to Greece. What have you got for us, mate? 401 00:17:42,320 --> 00:17:46,400 Ah, so very, very traditional in our family - baklava. 402 00:17:46,400 --> 00:17:49,160 Right. So, little cigars, like this, 403 00:17:49,160 --> 00:17:50,680 beautiful filling of all those nuts 404 00:17:50,680 --> 00:17:53,600 and the syrup that goes on top of it is, 405 00:17:53,600 --> 00:17:57,760 you know, perfumed with the cloves, aniseed and all these things. Yeah. 406 00:17:57,760 --> 00:18:00,280 Then I've got a thyme ice-cream as well to go with it. 407 00:18:00,280 --> 00:18:03,160 And I'm just so bursting with excitement today. 408 00:18:03,160 --> 00:18:05,080 I can see it! Ooh! I can feel it! 409 00:18:05,080 --> 00:18:06,520 It's so nostalgic to me. 410 00:18:06,520 --> 00:18:10,960 Like, I would always steal some baklava from my yaya or my mum. 411 00:18:10,960 --> 00:18:12,800 My mouth's watering, like, thinking about it. 412 00:18:12,800 --> 00:18:16,080 It's just like such a cool memory. Nice. Like, it's full-on. 413 00:18:16,080 --> 00:18:18,040 Is it a core recipe in your repertoire as well? 414 00:18:18,040 --> 00:18:19,120 Or is it just... Yeah, it is. 415 00:18:19,120 --> 00:18:21,800 So this is something you're so familiar with. Yeah, it really is. 416 00:18:21,800 --> 00:18:23,240 Um, making your own filo? 417 00:18:23,240 --> 00:18:25,440 Yeah, making my own filo. Nice, nice. 418 00:18:25,440 --> 00:18:27,960 Mate, you've got to... I feel like... It's technical. 419 00:18:27,960 --> 00:18:29,080 ..dish is there. Yeah. 420 00:18:29,080 --> 00:18:31,440 Technique is there. Memory is there. Yeah. 421 00:18:31,440 --> 00:18:33,880 Mate, I'm gonna hound you on the time. 422 00:18:33,880 --> 00:18:36,320 Yeah. Because I've seen when you get into these, 423 00:18:36,320 --> 00:18:39,320 like, happy places, you feel like you're cooking at home. 424 00:18:39,320 --> 00:18:40,920 Yeah, it's true. This ain't home. 425 00:18:40,920 --> 00:18:42,040 Yeah, yeah. You know? 426 00:18:42,040 --> 00:18:43,600 So you've still got to push on. Thanks, mate. 427 00:18:43,600 --> 00:18:45,280 Yeah, I appreciate it. Good luck. Thank you. 428 00:18:47,240 --> 00:18:49,400 My dough is resting. My ice-cream is made. 429 00:18:49,400 --> 00:18:52,760 I'm just making the filling for my baklava now. 430 00:18:52,760 --> 00:18:54,280 I want this to be traditional. 431 00:18:54,280 --> 00:18:57,480 So the filling is comprised of three different nuts. 432 00:18:57,480 --> 00:19:00,120 You've got almonds, you've got walnuts, pistachios. 433 00:19:00,120 --> 00:19:02,640 OK, so we're gonna roast them in the oven 434 00:19:02,640 --> 00:19:06,160 and then start rolling out this beautiful filo pastry. 435 00:19:06,160 --> 00:19:08,560 There's been a lot of baklava in my time, that's for sure. 436 00:19:08,560 --> 00:19:09,960 I'm hoping that today... 437 00:19:09,960 --> 00:19:12,680 Well, I KNOW that today I'm going to do a great job. 438 00:19:12,680 --> 00:19:15,840 OK, guys, 45 minutes to go! 439 00:19:15,840 --> 00:19:17,960 Please, come on, keep going! LAURA: Whoo! Come on, guys! 440 00:19:17,960 --> 00:19:21,000 45 minutes, guys. Let's go. Hustle, hustle, hustle! 441 00:19:22,560 --> 00:19:25,760 Come on, guys! CALLUM: Go on, guys! Come on! Beautiful. 442 00:19:25,760 --> 00:19:27,840 Oh, Andre. Looks awesome, Andre. Nice, mate. 443 00:19:33,200 --> 00:19:35,080 Malty, malty goodness. 444 00:19:35,080 --> 00:19:36,800 Bit more malty. 445 00:19:36,800 --> 00:19:39,360 I'm doing my take on going to the movie cinema 446 00:19:39,360 --> 00:19:42,800 with Mum and Dad, and getting a choc top and popcorn. 447 00:19:42,800 --> 00:19:44,520 Working hard every day, 448 00:19:44,520 --> 00:19:46,880 but especially today in the black apron. 449 00:19:46,880 --> 00:19:49,640 I can smell the pandan. Ooh. Oh, I know. 450 00:19:49,640 --> 00:19:51,200 So today I'm going to be making 451 00:19:51,200 --> 00:19:54,640 a pandan crepe, inti and mango sorbet. 452 00:19:54,640 --> 00:19:58,960 So the whole recipe is around everything I ate as a child. 453 00:19:58,960 --> 00:20:00,880 Ah! 454 00:20:00,880 --> 00:20:04,320 I'm doing a little riff on my nana's golden syrup dumpling. 455 00:20:04,320 --> 00:20:05,880 You know, golden syrup dumplings 456 00:20:05,880 --> 00:20:08,040 are typically really, like, sweet and stodgy. 457 00:20:08,040 --> 00:20:10,280 I'm going to make them light, a little bit savoury. 458 00:20:10,280 --> 00:20:12,560 I'm going to do a tarragon ice-cream. 459 00:20:12,560 --> 00:20:13,840 Going to have a bit of fun with it. 460 00:20:13,840 --> 00:20:15,720 LAURA: Yeah, nice, Snez! CALLUM: Nice, Snezza! 461 00:20:15,720 --> 00:20:17,560 Beautiful. Yes! 462 00:20:17,560 --> 00:20:18,880 SNEZANA: You're crazy. 463 00:20:18,880 --> 00:20:22,400 Come on, Snez. Gorgeous. Gorgeous. 464 00:20:22,400 --> 00:20:24,200 JEAN-CHRISTOPHE: That smells lovely, by the way. 465 00:20:24,200 --> 00:20:25,280 Yeah. It's good. 466 00:20:25,280 --> 00:20:27,440 I'm really loving the way my cake biscuit turned out. 467 00:20:27,440 --> 00:20:29,800 It's beautiful - super thin, smells like honey - 468 00:20:29,800 --> 00:20:31,080 it's all you want. 469 00:20:31,080 --> 00:20:32,360 So I'm really happy with that. 470 00:20:32,360 --> 00:20:34,040 But now, I really need to finish the filling. 471 00:20:35,160 --> 00:20:37,400 My cake is different to the traditional honey cake. 472 00:20:37,400 --> 00:20:40,080 It's because instead of the heavy buttercream mixture in between, 473 00:20:40,080 --> 00:20:42,280 I'm using this creme fraiche. 474 00:20:42,280 --> 00:20:44,840 That's going to offset the sweetness and kind of give it 475 00:20:44,840 --> 00:20:46,720 a little bit of zestiness and sourness. 476 00:20:48,960 --> 00:20:50,600 OK, let's get this layering now. 477 00:20:50,600 --> 00:20:52,240 For this cake, 478 00:20:52,240 --> 00:20:53,440 syrup is usually used 479 00:20:53,440 --> 00:20:56,200 to make the biscuit nice and moist overnight. 480 00:20:56,200 --> 00:20:58,560 But what I'm doing today, I'm going to soak it with warm milk. 481 00:20:58,560 --> 00:21:00,480 It's going to make it softer, quicker. 482 00:21:00,480 --> 00:21:02,320 So it can get as soft as possible. 483 00:21:02,320 --> 00:21:04,400 Beautiful, Snez. Thank you. 484 00:21:04,400 --> 00:21:05,760 Make it perfect. 485 00:21:05,760 --> 00:21:09,560 This really needs time to soak in, to absorb all the flavours. 486 00:21:09,560 --> 00:21:11,080 So, I need to put it in the fridge 487 00:21:11,080 --> 00:21:13,680 as soon as possible before I get onto my tuile. 488 00:21:13,680 --> 00:21:15,120 So much to do. 489 00:21:17,320 --> 00:21:19,240 Oh, who's using passionfruit right now? 490 00:21:19,240 --> 00:21:20,640 That smells delightful. 491 00:21:20,640 --> 00:21:23,160 DEPINDER: Yeah, so much passionfruit. 492 00:21:23,160 --> 00:21:25,760 I'm literally putting my heart and soul into this lamington, 493 00:21:25,760 --> 00:21:28,400 and I'm using some of my favourite flavour combos. 494 00:21:28,400 --> 00:21:30,920 I've got passionfruit, I've got mango, I've got coconut. 495 00:21:30,920 --> 00:21:32,920 It's also got a white-chocolate sponge, 496 00:21:32,920 --> 00:21:34,480 instead of doing a plain sponge. 497 00:21:34,480 --> 00:21:35,920 OK. 498 00:21:35,920 --> 00:21:39,800 For me, the perfect lamington relies completely 499 00:21:39,800 --> 00:21:41,200 on that cake base and that sponge. 500 00:21:42,240 --> 00:21:45,680 It's just something that you really want to execute well. 501 00:21:45,680 --> 00:21:48,720 That texture has to be so seductive and fluffy. 502 00:21:48,720 --> 00:21:49,720 100%. 503 00:21:49,720 --> 00:21:52,760 I 100% agree with you. So, hopefully, I can deliver. 504 00:21:52,760 --> 00:21:54,280 Good luck. I really appreciate it. 505 00:21:54,280 --> 00:21:57,360 I just need to make sure that my dish is well balanced, 506 00:21:57,360 --> 00:21:59,400 each element is really well executed. 507 00:21:59,400 --> 00:22:00,640 I don't want to disappoint Poh. 508 00:22:02,960 --> 00:22:05,360 SARAH: Time's going so quickly! 509 00:22:05,360 --> 00:22:06,840 You would think a bowl of cereal 510 00:22:06,840 --> 00:22:08,680 would take two minutes to put together, 511 00:22:08,680 --> 00:22:11,480 but not this kind of bowl of cereal. (CHUCKLES) 512 00:22:11,480 --> 00:22:12,920 There's 30 minutes to go, 513 00:22:12,920 --> 00:22:16,440 and I grab my chocolate cornflake cookies out of the oven. 514 00:22:16,440 --> 00:22:17,680 They are perfect. 515 00:22:17,680 --> 00:22:19,000 I'm really happy. 516 00:22:19,000 --> 00:22:22,240 My banana ice-cream is in the freezer. 517 00:22:22,240 --> 00:22:24,400 Now I need to make the chai milk anglaise. 518 00:22:24,400 --> 00:22:25,640 Bit sweeter. 519 00:22:25,640 --> 00:22:27,480 When I eat a bowl of cereal, 520 00:22:27,480 --> 00:22:30,000 my favourite part is when I get to the end, 521 00:22:30,000 --> 00:22:32,720 and the milk has soaked up all the flavours from the cereal, 522 00:22:32,720 --> 00:22:34,800 and it's kind of like this infused milk. 523 00:22:34,800 --> 00:22:37,760 So, I want to do a bitter spiced milk 524 00:22:37,760 --> 00:22:40,920 to kind of tie it all together and bring some balance to the dish. 525 00:22:40,920 --> 00:22:44,200 Best bowl of cereal the judges will ever have, hopefully. 526 00:22:44,200 --> 00:22:46,120 It's a totally wacky idea, 527 00:22:46,120 --> 00:22:51,280 and I get that, but I'm just hoping the judges understand it. 528 00:22:51,280 --> 00:22:52,920 Sarah. Hello. 529 00:22:52,920 --> 00:22:54,160 How are you going? Good. How are you? 530 00:22:54,160 --> 00:22:56,160 Fantastic. Today's a good day. Yeah. 531 00:22:56,160 --> 00:22:58,160 Bring back memories? 100%. 532 00:22:58,160 --> 00:22:59,600 And this? This dish? 533 00:22:59,600 --> 00:23:01,680 So I'm having a bit of fun with it, actually. 534 00:23:01,680 --> 00:23:03,920 It's inspired by my mum and the cookies 535 00:23:03,920 --> 00:23:05,200 we used to make together, 536 00:23:05,200 --> 00:23:07,360 but I'm turning it into a bowl of cereal. 537 00:23:09,360 --> 00:23:12,520 Like... Don't look at me like that! Well... 538 00:23:12,520 --> 00:23:16,120 So when you say you're turning it into a bowl of cereal... 539 00:23:16,120 --> 00:23:18,280 Yes. ..what the...? 540 00:23:18,280 --> 00:23:20,640 There's not just going to be cereal with milk poured in? 541 00:23:20,640 --> 00:23:23,560 No. She's doing cereal. OK? 542 00:23:23,560 --> 00:23:25,120 Yeah, cereal. OK. 543 00:23:25,120 --> 00:23:27,120 Yeah, a version. Can't wait to try it. 544 00:23:27,120 --> 00:23:28,880 Thank you. Thanks. Come on, Sarah. 545 00:23:29,960 --> 00:23:32,000 Freaking out. 546 00:23:32,000 --> 00:23:33,640 Andy and Sophia don't quite get it. 547 00:23:33,640 --> 00:23:35,200 OK. 548 00:23:35,200 --> 00:23:37,400 This could go totally wrong. 549 00:23:38,600 --> 00:23:41,000 If this cereal doesn't hit the mark, 550 00:23:41,000 --> 00:23:42,640 I will be going home. 551 00:23:51,360 --> 00:23:53,680 How are you? I'm good, Sarah. 552 00:23:53,680 --> 00:23:54,840 Ah! 553 00:23:54,840 --> 00:23:57,800 You're going to be making us a lovely sweet, yeah? Dessert? 554 00:23:57,800 --> 00:23:59,480 Yes. Yeah. 555 00:23:59,480 --> 00:24:01,800 I'm worried. This could be sending me home. 556 00:24:01,800 --> 00:24:02,840 (LAUGHS) 557 00:24:02,840 --> 00:24:06,440 Like, I'm making a bowl of cereal in MasterChef. 558 00:24:06,440 --> 00:24:09,160 I really want to take the judges on this experience with me 559 00:24:09,160 --> 00:24:11,320 and take them back to being children. 560 00:24:11,320 --> 00:24:14,760 I don't know if it gets better. That age is perfect. 561 00:24:14,760 --> 00:24:17,160 Oh, my God. 10 years old! 562 00:24:17,160 --> 00:24:22,160 So, I have to just power through with this idea and execute it well. 563 00:24:24,160 --> 00:24:25,840 I bloody love these challenges, 564 00:24:25,840 --> 00:24:28,360 where we just tug on the old nostalgia strings a little bit... 565 00:24:28,360 --> 00:24:29,360 Yeah. 566 00:24:29,360 --> 00:24:31,600 ..because I can tell that everyone is cooking from the heart. 567 00:24:31,600 --> 00:24:32,880 Yeah. Yeah, yeah. Yeah. 568 00:24:32,880 --> 00:24:35,400 There's so much emotion attached to these dishes. 569 00:24:35,400 --> 00:24:37,680 Depinder, she got really emotional, talking about her dish. 570 00:24:37,680 --> 00:24:38,680 Did she? 571 00:24:38,680 --> 00:24:42,240 Yeah, hers is a lamington because they'd have to walk 572 00:24:42,240 --> 00:24:44,600 to the shops to do their shopping after school, 573 00:24:44,600 --> 00:24:46,760 and they always got a lamington treat to walk home with. 574 00:24:46,760 --> 00:24:48,280 How good! 575 00:24:48,280 --> 00:24:50,160 Right. And she's got all her beautiful 576 00:24:50,160 --> 00:24:51,920 tropical flavours going through. Yeah. 577 00:24:51,920 --> 00:24:55,320 But I want that really beautiful, soft, yielding sponge 578 00:24:55,320 --> 00:24:57,640 because that's what that whole lamington experience 579 00:24:57,640 --> 00:24:59,040 is about, don't you think? Yes. 580 00:24:59,040 --> 00:25:02,360 And speaking of cake experience, I'm a little worried about Snez. 581 00:25:02,360 --> 00:25:05,520 She's going to do a honey cake, right? 582 00:25:05,520 --> 00:25:06,840 SNEZ: OK, this will work. 583 00:25:06,840 --> 00:25:11,960 But the thing that that cake needs is time to kind of, like, make it 584 00:25:11,960 --> 00:25:14,520 that beautiful texture, right? 585 00:25:14,520 --> 00:25:18,040 75 minutes - are we going to get that texture? Unbelievable. 586 00:25:18,040 --> 00:25:19,720 Are we going to get crunchy cake? Yeah. 587 00:25:19,720 --> 00:25:21,560 Pushing herself. Yeah. Yeah. 588 00:25:21,560 --> 00:25:24,720 Theo's going full classic Greek. Yeah. 589 00:25:24,720 --> 00:25:26,760 As you might expect. He's making baklava. 590 00:25:26,760 --> 00:25:28,840 And it's something that he makes with his family. 591 00:25:28,840 --> 00:25:30,920 I think it's something that's very familiar to him. 592 00:25:30,920 --> 00:25:32,840 He just has to make the most perfect version of it 593 00:25:32,840 --> 00:25:35,280 that he's ever made for MasterChef. Yeah. 594 00:25:35,280 --> 00:25:37,760 For me, I'm really excited about Beau-y, OK? 595 00:25:37,760 --> 00:25:40,440 He's doing the cola spider. 596 00:25:40,440 --> 00:25:42,960 (LAUGHS) Course he is! How awesome is that? 597 00:25:42,960 --> 00:25:44,040 That's so good. 598 00:25:44,040 --> 00:25:47,040 The only thing, though, is he has to construct 599 00:25:47,040 --> 00:25:48,800 the cola flavour. Yeah. Oh! 600 00:25:48,800 --> 00:25:52,520 So he's using spices and vanilla and a few things. 601 00:25:52,520 --> 00:25:55,200 It's very interesting. Making his own cola from scratch. 602 00:25:55,200 --> 00:25:56,520 Yeah. Whew! 603 00:25:56,520 --> 00:25:57,720 Yes, yes, yes. I'm intrigued. 604 00:25:57,720 --> 00:26:00,240 It could be something which is very, very terrific. Yeah. 605 00:26:00,240 --> 00:26:01,800 Yeah, so I think it's going to be interesting. 606 00:26:01,800 --> 00:26:02,920 I'm really, really excited. 607 00:26:02,920 --> 00:26:04,560 Absolutely. Big time. Yeah. 608 00:26:05,520 --> 00:26:06,560 Let's go. 609 00:26:06,560 --> 00:26:08,320 Pulling the meringue out, I'm feeling great. 610 00:26:08,320 --> 00:26:10,160 It's nice and set and nice and crispy. 611 00:26:10,160 --> 00:26:12,880 Now I need to just give it a little bit of a blowtorch 612 00:26:12,880 --> 00:26:14,520 to get some nice toasty charry-ness into it. 613 00:26:14,520 --> 00:26:15,640 LAURA: Nice, Andre. 614 00:26:15,640 --> 00:26:18,240 My balsamic caramel is coming up a treat, 615 00:26:18,240 --> 00:26:20,520 and my basil ice-cream is in the churner. 616 00:26:20,520 --> 00:26:23,200 It's tasting great - bags of basil flavour. 617 00:26:23,200 --> 00:26:24,680 It has churned. Hallelujah! 618 00:26:24,680 --> 00:26:26,480 Now I need to make the garnishes. 619 00:26:26,480 --> 00:26:30,520 I've got a lot of strawberries and some crushed almonds. 620 00:26:30,520 --> 00:26:31,520 It's a funky mess. 621 00:26:31,520 --> 00:26:33,920 Looks delish, Jamie. Yeah. 622 00:26:33,920 --> 00:26:36,800 I'm making a little ode to my grandmother. 623 00:26:36,800 --> 00:26:39,360 She's passed away, like, literally two weeks ago, 624 00:26:39,360 --> 00:26:41,440 so this is definitely for her. 625 00:26:41,440 --> 00:26:43,160 We've got cookies and corn flakes. 626 00:26:43,160 --> 00:26:45,680 We've got a really dark chocolate cremeux, which is essentially 627 00:26:45,680 --> 00:26:47,360 going to be scraped on the side of the bowl. 628 00:26:47,360 --> 00:26:49,160 So, it's all going to be about, like, fighting 629 00:26:49,160 --> 00:26:51,320 for that last scrape, which is what we did as a kid. 630 00:26:51,320 --> 00:26:52,480 (APPLAUSE) 631 00:26:52,480 --> 00:26:53,840 Nice, Benny. 632 00:26:53,840 --> 00:26:55,640 BEN: Today, I am making a baked apple. 633 00:26:55,640 --> 00:26:58,240 My grandmother used to make baked apple with vanilla ice-cream. 634 00:26:58,240 --> 00:26:59,520 I'm pushing it a bit further. 635 00:26:59,520 --> 00:27:01,760 It's going to have a nice Calvados sauce and a nice shortbread. 636 00:27:01,760 --> 00:27:03,920 I'm gonna make crumble out of that with some lovely nuts as well. 637 00:27:03,920 --> 00:27:06,800 You know, believe or not, my mum used to do something very similar. 638 00:27:06,800 --> 00:27:09,280 Oh, really? Cross country, you see? Coincidence. 639 00:27:10,840 --> 00:27:12,760 Oh! Oh, sorry. Behind you, Benny. 640 00:27:12,760 --> 00:27:13,800 Far out. 641 00:27:15,000 --> 00:27:17,120 There's a lot of running around, eh? 642 00:27:17,120 --> 00:27:20,480 Everyone's in a tizz, flipping out. Elimination. 643 00:27:22,200 --> 00:27:23,840 For my spider, 644 00:27:23,840 --> 00:27:26,280 my vanilla ice-cream is in the churner. 645 00:27:26,280 --> 00:27:28,840 My cola granita is chilling in the blast freezer. 646 00:27:28,840 --> 00:27:31,200 I think I'm hitting the brief today 647 00:27:31,200 --> 00:27:33,600 by having two really solid nostalgia elements. 648 00:27:33,600 --> 00:27:35,640 Boom. So that... Let's go. 649 00:27:35,640 --> 00:27:38,400 But now I need to make this more restaurant-worthy. 650 00:27:39,520 --> 00:27:42,160 To elevate my spider today, it's not going to be a glass of cola 651 00:27:42,160 --> 00:27:44,200 with a scoop of ice-cream in it. 652 00:27:44,200 --> 00:27:46,240 It's going to be a more sophisticated dessert, 653 00:27:46,240 --> 00:27:47,520 so it'll look pretty. 654 00:27:47,520 --> 00:27:49,920 It will have some more adult flavours, like some rum, 655 00:27:49,920 --> 00:27:53,280 a couple of roasted macadamias, some sour cherries. 656 00:27:53,280 --> 00:27:55,280 Gonna thaw out a bit. 657 00:27:55,280 --> 00:27:59,920 I'm gonna stew some cherries to go with that kind of cherry cola vibe. 658 00:27:59,920 --> 00:28:01,800 And because there's a lot of soft kind of stuff, 659 00:28:01,800 --> 00:28:03,680 I'm gonna roast some macadamia nuts 660 00:28:03,680 --> 00:28:05,680 and crush those up for some texture, 661 00:28:05,680 --> 00:28:08,120 but also bring that sundae vibe. 662 00:28:08,120 --> 00:28:11,720 CALLUM: What's Beau doing? LAURA: I'm very confused. 663 00:28:11,720 --> 00:28:13,840 I just don't know if it's gonna taste like a spider. 664 00:28:15,000 --> 00:28:16,480 I love Beau's idea. 665 00:28:16,480 --> 00:28:18,840 I think recreating a spider is so cool because it's something 666 00:28:18,840 --> 00:28:20,160 that's so nostalgic to many of us. 667 00:28:20,160 --> 00:28:23,480 But I just hope that he doesn't kind of lose the fun aspect of it. 668 00:28:23,480 --> 00:28:25,040 And if he makes it too modern 669 00:28:25,040 --> 00:28:28,760 and too, like, sophisticated as a dessert, he might sort of lose 670 00:28:28,760 --> 00:28:30,720 the very essence of what makes a spider cool. 671 00:28:30,720 --> 00:28:33,040 It's a cool thing, it's called a spider is that it does something. 672 00:28:33,040 --> 00:28:34,400 Exactly. 673 00:28:34,400 --> 00:28:37,120 It's like a volcano. Exactly. It erupts everywhere. 674 00:28:37,120 --> 00:28:39,920 It could have been an interactive thing, but it just... 675 00:28:39,920 --> 00:28:42,360 I feel like it misses the nostalgia a little bit. 676 00:28:42,360 --> 00:28:45,320 Oh, I can smell that coconut, Depinder, and the passionfruit. 677 00:28:45,320 --> 00:28:46,640 Mmm! 678 00:28:47,800 --> 00:28:50,480 DEPINDER: I'm really happy with how all my elements are coming together. 679 00:28:50,480 --> 00:28:52,480 I've got my passionfruit curd made. 680 00:28:52,480 --> 00:28:54,480 My mango-passionfruit compote is done. 681 00:28:54,480 --> 00:28:57,840 And I'm about to take my white-chocolate sponge cake out. 682 00:28:57,840 --> 00:28:59,440 It's looking really good. 683 00:28:59,440 --> 00:29:01,480 There's a lot at stake, and I need 684 00:29:01,480 --> 00:29:04,440 to make sure this lamington is perfect. 685 00:29:04,440 --> 00:29:06,520 It needs to have this beautiful, airy sponge. 686 00:29:06,520 --> 00:29:08,560 But white chocolate can sometimes 687 00:29:08,560 --> 00:29:10,760 make the sponge super dense and flat. 688 00:29:10,760 --> 00:29:12,640 I'm trusting my instincts on this one. 689 00:29:12,640 --> 00:29:13,960 I don't have a plan B. 690 00:29:16,840 --> 00:29:18,720 Oh, my God! 691 00:29:18,720 --> 00:29:20,880 It's so spongy. Like, look at it. 692 00:29:20,880 --> 00:29:22,160 I'm really happy. 693 00:29:22,160 --> 00:29:23,960 I don't think I can get it more spongy than that. 694 00:29:23,960 --> 00:29:25,680 I'm so relieved. 695 00:29:25,680 --> 00:29:27,040 Good work, Deps. 696 00:29:27,040 --> 00:29:30,520 I quickly cut this into uniform squares. 697 00:29:30,520 --> 00:29:32,600 I'm going to put it in the fridge to chill, 698 00:29:32,600 --> 00:29:34,480 and move on to my cream-cheese filling. 699 00:29:36,520 --> 00:29:38,320 I don't want to be in the bottom at all today. 700 00:29:38,320 --> 00:29:41,840 Like, I think, top 12, like, I need to be there. 701 00:29:44,840 --> 00:29:47,720 Give us a dish that's too cool for school! 702 00:29:47,720 --> 00:29:49,360 15 minutes to go! 703 00:29:49,360 --> 00:29:50,480 CALLUM: Let's go, guys. Come on. 704 00:29:51,800 --> 00:29:53,200 I'm wearing a black apron, 705 00:29:53,200 --> 00:29:54,880 and that means someone is going home. 706 00:29:54,880 --> 00:29:58,960 I have to be perfect in every single step I make. 707 00:29:58,960 --> 00:30:01,120 So, I've just finished my spiced syrup, 708 00:30:01,120 --> 00:30:02,720 my ice-cream's churning. 709 00:30:02,720 --> 00:30:03,800 I need to check the baklava. 710 00:30:06,480 --> 00:30:09,720 Oh, it's kind of just not caramelling. 711 00:30:09,720 --> 00:30:11,200 I don't like the way they look. 712 00:30:11,200 --> 00:30:13,320 It needs to be golden brown on top. 713 00:30:13,320 --> 00:30:14,640 It won't cook in time. 714 00:30:24,240 --> 00:30:25,840 You've only got two elements, right? 715 00:30:27,240 --> 00:30:30,480 Baklava and ice-cream. And the...and the syrup, yeah. 716 00:30:32,120 --> 00:30:34,800 Yeah. Everything needs to be perfect. 717 00:30:34,800 --> 00:30:36,680 This is the thing with those classic dishes. 718 00:30:36,680 --> 00:30:38,160 Yeah. 719 00:30:38,160 --> 00:30:39,880 Like, they need to be perfect. Yeah. Thanks, mate. 720 00:30:39,880 --> 00:30:40,960 Come on, mate. 721 00:30:40,960 --> 00:30:43,320 Yeah, I don't know. I'm gonna have to go to plan B. 722 00:30:43,320 --> 00:30:44,680 What can I do? 723 00:30:44,680 --> 00:30:47,480 I need to get these crispy, really fast. 724 00:30:47,480 --> 00:30:49,280 I can make a new, fresh batch, 725 00:30:49,280 --> 00:30:51,760 and I'm going to do them in the fryer. 726 00:30:51,760 --> 00:30:54,160 You know, it's not the traditional way. 727 00:30:54,160 --> 00:30:55,880 I just hope the flavours are there. 728 00:30:55,880 --> 00:30:58,000 (SIGHS) OK. 729 00:31:01,560 --> 00:31:05,520 Um, is your ice-cream done, yeah? Mine is. 730 00:31:05,520 --> 00:31:06,640 Yeah, I popped mine. 731 00:31:06,640 --> 00:31:09,520 I'm looking at my ice-cream churner... 732 00:31:09,520 --> 00:31:10,840 Oh, no! 733 00:31:10,840 --> 00:31:12,920 And it's, like, a soupy mess. 734 00:31:12,920 --> 00:31:14,000 What is going on? 735 00:31:15,320 --> 00:31:16,680 You alright? No. 736 00:31:16,680 --> 00:31:19,440 All the wheels are falling off now. Everything's going wrong. 737 00:31:20,760 --> 00:31:22,720 Oh, man. 738 00:31:22,720 --> 00:31:25,800 I don't know how to come back from this. 739 00:31:25,800 --> 00:31:28,120 This is not where I want to be. 740 00:31:28,120 --> 00:31:29,640 LAURA: Theo? What's wrong? 741 00:31:37,000 --> 00:31:38,000 LAURA: Come on, Theo. 742 00:31:40,240 --> 00:31:43,080 Theo, you good? Uh, don't know. 743 00:31:43,080 --> 00:31:44,560 What's wrong? 744 00:31:44,560 --> 00:31:45,800 My ice-cream's not setting. 745 00:31:47,760 --> 00:31:49,720 Less than 10 minutes to go. 746 00:31:49,720 --> 00:31:51,800 I'm freaking out now. This is elimination. 747 00:31:51,800 --> 00:31:55,000 My baklava is not finished yet. 748 00:31:55,000 --> 00:31:58,560 My ice-cream is a pool of mess here. 749 00:31:58,560 --> 00:31:59,800 I don't know what to do. 750 00:31:59,800 --> 00:32:01,280 Bit worried, to be honest. 751 00:32:02,640 --> 00:32:04,640 No. How do I...? 752 00:32:06,160 --> 00:32:08,200 It's not working. The ice-cream's not... 753 00:32:08,200 --> 00:32:10,000 I don't know. 754 00:32:12,360 --> 00:32:14,000 I might have to go over there. 755 00:32:15,200 --> 00:32:18,640 My only option now is to remove this ice-cream 756 00:32:18,640 --> 00:32:21,960 and try to get it together with the liquid nitrogen. 757 00:32:21,960 --> 00:32:24,840 Nice, Papou. Papou! 758 00:32:24,840 --> 00:32:26,560 Nice. Alright. 759 00:32:27,800 --> 00:32:30,520 JEAN-CHRISTOPHE: Theo's got to make an ice-cream at the last minute. 760 00:32:32,960 --> 00:32:34,520 CALLUM: Is it good? 761 00:32:35,560 --> 00:32:37,400 Good. Nice one, Theo. 762 00:32:37,400 --> 00:32:38,440 It works! It's come together! 763 00:32:38,440 --> 00:32:41,360 Amazing! Oh, wow. Wow. 764 00:32:41,360 --> 00:32:43,160 I need to get back to everything else, though. 765 00:32:43,160 --> 00:32:45,000 Good hustling. 766 00:32:45,000 --> 00:32:47,000 Make your inner child proud. 767 00:32:47,000 --> 00:32:49,080 Five minutes to go! 768 00:32:51,960 --> 00:32:53,520 Choux craquelin's cooked perfectly. 769 00:32:53,520 --> 00:32:55,440 The top dipped in tempered chocolate 770 00:32:55,440 --> 00:32:58,640 so you get that crack that'll recreate, like, a choc-top. 771 00:32:58,640 --> 00:33:01,960 I've got some really delicious salty popcorn, 772 00:33:01,960 --> 00:33:04,960 and I'm putting my adult spin on it with a whisky cream on top. 773 00:33:09,160 --> 00:33:11,240 AUDRA: So, right now, I'm actually finishing off the inti, 774 00:33:11,240 --> 00:33:13,640 which is the coconut and gula melaka mix, 775 00:33:13,640 --> 00:33:16,200 that's going to go half for the inside 776 00:33:16,200 --> 00:33:17,960 and half for the crumble. 777 00:33:17,960 --> 00:33:19,720 I've made my little dumplings here. 778 00:33:19,720 --> 00:33:23,480 I've got my golden syrup sauce on the stove here, at the moment. 779 00:33:23,480 --> 00:33:26,080 So, I've got the little crumb in the oven. 780 00:33:26,080 --> 00:33:27,400 It's a fun cook today, 781 00:33:27,400 --> 00:33:30,360 but, you know, at the end of the day, someone is going home. 782 00:33:30,360 --> 00:33:32,800 I'm just going to make sure it's not me. 783 00:33:32,800 --> 00:33:34,800 LAURA: Snez, you're all good? Yeah. I'm good. 784 00:33:34,800 --> 00:33:36,760 I just need to cut it. Come on, let's go. 785 00:33:36,760 --> 00:33:39,200 Three minutes to go. Everything is coming together. 786 00:33:39,200 --> 00:33:40,840 Whew! 787 00:33:40,840 --> 00:33:44,720 I'm finishing this beautiful, crispy tuile to go on top. 788 00:33:44,720 --> 00:33:46,240 CALLUM: Nice, Snezza! Beautiful. Yes! 789 00:33:46,240 --> 00:33:49,880 Now I need to make sure the layers are nice and soft. 790 00:33:49,880 --> 00:33:52,720 If it's not soft enough, it might break when I cut it. 791 00:33:56,520 --> 00:33:58,120 Wow. Oh, Snez! 792 00:33:58,120 --> 00:33:59,440 Nicely done. Beautiful. 793 00:33:59,440 --> 00:34:02,600 It's soft and luscious and very fragrant. 794 00:34:02,600 --> 00:34:04,240 I'm happy, I'm happy. 795 00:34:04,240 --> 00:34:06,960 I'm feeling really confident with my dish. 796 00:34:06,960 --> 00:34:08,920 I might survive Sweet Week, 797 00:34:08,920 --> 00:34:10,560 thanks to this bad guy. 798 00:34:10,560 --> 00:34:12,240 Come on, guys. 799 00:34:12,240 --> 00:34:14,320 Depinder, get it on the plate! 800 00:34:14,320 --> 00:34:16,720 DEPINDER: So time's running out, and I'm assembling the lamington. 801 00:34:16,720 --> 00:34:17,760 Come on, Deps. 802 00:34:19,120 --> 00:34:20,480 Ice that cake. (LAUGHS) 803 00:34:22,280 --> 00:34:24,760 So sticky. Oh, my gosh. 804 00:34:24,760 --> 00:34:27,080 I'm being really gentle because I don't want 805 00:34:27,080 --> 00:34:30,040 to lose the integrity of this beautiful shape that I've achieved. 806 00:34:30,040 --> 00:34:31,760 OK. 807 00:34:31,760 --> 00:34:32,880 Not bad, not bad. 808 00:34:34,320 --> 00:34:37,160 My childhood is definitely inside that lamington. 809 00:34:37,160 --> 00:34:41,040 I've got lots of flavours, so it's very nostalgic. 810 00:34:41,040 --> 00:34:42,400 Hopefully, the judges like it. 811 00:34:42,400 --> 00:34:44,120 Nice, Depinder. Very good. 812 00:34:46,360 --> 00:34:49,320 SARAH: I've really leant into that wacky idea 813 00:34:49,320 --> 00:34:51,000 of a bowl of cereal. 814 00:34:51,960 --> 00:34:53,520 I've added my bananas, 815 00:34:53,520 --> 00:34:56,400 and my caramelised walnuts into the bowl. 816 00:34:56,400 --> 00:35:01,640 I've popped the cookie and cornflake biscuits into a bag. 817 00:35:01,640 --> 00:35:04,640 I've got my chai milk into my milk jug 818 00:35:04,640 --> 00:35:06,000 to pour over the cereal, 819 00:35:06,000 --> 00:35:09,520 and I've got my spoon dunked in the dulce de leche 820 00:35:09,520 --> 00:35:12,520 to give that kid-like energy to the dish. 821 00:35:12,520 --> 00:35:15,920 So I'm hoping that I just haven't taken it too far. 822 00:35:17,120 --> 00:35:19,720 One minute to go! (CHEERING AND APPLAUSE) 823 00:35:19,720 --> 00:35:21,640 CALLUM: Go, guys! 824 00:35:21,640 --> 00:35:23,560 LAURA: Come on! 825 00:35:23,560 --> 00:35:26,400 Final touches. Final touches. 826 00:35:28,400 --> 00:35:30,480 BEAU: I'm happy with how my dish is coming together. 827 00:35:30,480 --> 00:35:33,040 I want it to kind of look a little bit like a sundae. 828 00:35:33,040 --> 00:35:36,480 So I want to have those nice bright-red cherries in the bottom 829 00:35:36,480 --> 00:35:39,040 with the roasted macadamia crumb. 830 00:35:39,040 --> 00:35:41,920 Then I'm going to have a couple of balls of ice-cream, 831 00:35:41,920 --> 00:35:44,680 and then a heap of the granita over the top. 832 00:35:44,680 --> 00:35:47,920 I really want to make sure I can invoke that nostalgia of a spider. 833 00:35:47,920 --> 00:35:49,760 Hopefully, this works. 834 00:35:49,760 --> 00:35:52,680 So I'm thinking to kind of go down the path of it looking 835 00:35:52,680 --> 00:35:54,000 like a drink, maybe, 836 00:35:54,000 --> 00:35:55,560 just to have a little tuile straw on top. 837 00:35:55,560 --> 00:35:56,800 Come on, Beau, let's go. 838 00:35:58,360 --> 00:36:00,680 How's it going, Papou? THEO: Yep. She good. 839 00:36:00,680 --> 00:36:04,400 Don't know what happened today. Yeah, I did two types of baklava. 840 00:36:04,400 --> 00:36:06,160 I was trying to bake it in the end. 841 00:36:06,160 --> 00:36:09,400 And the fried one is so much better, so much crispier. 842 00:36:09,400 --> 00:36:11,040 So that's the way I'm going to present it. 843 00:36:11,040 --> 00:36:13,200 But I only did one for the judges. 844 00:36:13,200 --> 00:36:15,400 It's pretty chunky, to be honest. so, yeah, 845 00:36:15,400 --> 00:36:17,120 I'm hoping that it's enough. 846 00:36:17,120 --> 00:36:20,440 We want a blast from your past in 10... 847 00:36:20,440 --> 00:36:21,720 JUDGES: Nine, 848 00:36:21,720 --> 00:36:23,320 eight, 849 00:36:23,320 --> 00:36:25,160 seven, 850 00:36:25,160 --> 00:36:26,640 six, 851 00:36:26,640 --> 00:36:29,240 five, four, 852 00:36:29,240 --> 00:36:32,080 three, two, one! 853 00:36:32,080 --> 00:36:33,160 (CHEERING AND APPLAUSE) 854 00:36:33,160 --> 00:36:34,840 ANDY: Well done! CALLUM: Well done, everyone. 855 00:36:34,840 --> 00:36:36,720 SOFIA: Wow. 856 00:36:36,720 --> 00:36:38,640 Well done. You got your ice-cream, right? 857 00:36:38,640 --> 00:36:40,600 (THEO SPEAKS INDISTINCTLY) 858 00:36:40,600 --> 00:36:42,880 Yeah. But it's OK. 859 00:36:50,360 --> 00:36:53,760 You could definitely feel the fight in that cook. 860 00:36:53,760 --> 00:36:56,960 I reckon everyone is gunning to stay in this competition. 861 00:36:56,960 --> 00:36:58,880 And when there's challenges like that, 862 00:36:58,880 --> 00:37:00,960 I don't know about you guys, but I just felt like 863 00:37:00,960 --> 00:37:03,920 that was an amazing cook from each and every one of them. 864 00:37:03,920 --> 00:37:05,440 It was huge emotion. SOFIA AND POH: Yeah. 865 00:37:05,440 --> 00:37:07,880 And it leads to incredible dishes, 866 00:37:07,880 --> 00:37:09,760 which makes this tasting very exciting. 867 00:37:09,760 --> 00:37:10,800 SOFIA: Mm. 868 00:37:10,800 --> 00:37:12,920 AUDRA: Good luck, Sarah. Thank you. 869 00:37:15,600 --> 00:37:18,720 I've brought so much nostalgia to this dish, 870 00:37:18,720 --> 00:37:21,160 but my biggest concern is the concept. 871 00:37:21,160 --> 00:37:22,640 Hi. Hi, Sarah. 872 00:37:22,640 --> 00:37:24,560 I just hope that really connects with the judges... 873 00:37:26,800 --> 00:37:28,720 ..otherwise, I could be going home. 874 00:37:40,960 --> 00:37:42,720 Sarah, what's your dessert? 875 00:37:42,720 --> 00:37:45,080 My dessert is Sarah's Cereal. 876 00:37:45,080 --> 00:37:47,080 So, crunchy biscuits... 877 00:37:48,240 --> 00:37:51,320 ..you can kind of eat straight out of the packet or into your bowl. 878 00:37:51,320 --> 00:37:53,720 (LAUGHS) Ah, that's so good! 879 00:37:53,720 --> 00:37:55,960 POH: So fun! 880 00:37:55,960 --> 00:37:58,120 And then, with that milk that's kind of just 881 00:37:58,120 --> 00:37:59,880 been soaking up in all those flavours. 882 00:37:59,880 --> 00:38:01,600 So, when you get to the end of your cereal, 883 00:38:01,600 --> 00:38:03,520 you can just slurp down the milk and... 884 00:38:03,520 --> 00:38:05,520 (CHUCKLES) 885 00:38:07,280 --> 00:38:08,880 Cool. 886 00:38:08,880 --> 00:38:13,000 And then, a little dunk of your spoon in the caramel jar, 887 00:38:13,000 --> 00:38:16,080 and just resonates with all those things of being a kid. 888 00:38:16,080 --> 00:38:18,440 Oh, how fun! JEAN-CHRISTOPHE: Fabulous. 889 00:38:18,440 --> 00:38:20,200 OK, I get the story now. 890 00:38:20,200 --> 00:38:22,560 I get it. (LAUGHTER) 891 00:38:22,560 --> 00:38:25,440 It's very clear now what you were trying to communicate. 892 00:38:25,440 --> 00:38:27,000 It looks great. SARAH: Thanks. 893 00:38:27,000 --> 00:38:30,360 Sarah, we are so excited by the memory, 894 00:38:30,360 --> 00:38:31,960 and we can't wait to taste it. 895 00:38:31,960 --> 00:38:33,600 Thank you. Enjoy. Thanks, Sarah. 896 00:38:33,600 --> 00:38:35,440 JEAN-CHRISTOPHE: Thank you so much. Thank you. 897 00:38:35,440 --> 00:38:36,440 Wow, look at that. 898 00:38:38,280 --> 00:38:40,120 Um, shotty, licking the spoon. 899 00:38:42,680 --> 00:38:44,080 Ooh. 900 00:38:45,520 --> 00:38:46,520 Do you want one? 901 00:38:47,720 --> 00:38:49,320 Thank you. 902 00:38:49,320 --> 00:38:51,120 They smell lovely. 903 00:38:52,360 --> 00:38:53,800 Oh! 904 00:39:01,520 --> 00:39:03,360 Mmm. Totally feel like a little kiddo. 905 00:39:03,360 --> 00:39:04,400 Mm-hm. 906 00:39:06,840 --> 00:39:08,560 Mmm. 907 00:39:08,560 --> 00:39:10,600 I couldn't have felt more childlike. 908 00:39:10,600 --> 00:39:12,640 Mm. It brought back so many memories. 909 00:39:15,680 --> 00:39:19,040 Like, banana - such a childhood, like, fruit. 910 00:39:19,040 --> 00:39:20,040 I know! 911 00:39:20,040 --> 00:39:23,280 It would be the thing that would, like, never leave my lunch box 912 00:39:23,280 --> 00:39:26,440 and just go so brown. (OTHERS LAUGH) 913 00:39:26,440 --> 00:39:28,000 And if that wasn't enough, 914 00:39:28,000 --> 00:39:32,520 that little kind of spiced-tea number that she poured over 915 00:39:32,520 --> 00:39:36,480 just tempered the sweetness on it ever so slightly. 916 00:39:38,160 --> 00:39:41,240 I think she's done such a good job. 917 00:39:43,360 --> 00:39:46,920 To me, it's how the cookie crumbles. 918 00:39:46,920 --> 00:39:48,240 Hey! 919 00:39:48,240 --> 00:39:51,360 So, these little nuggets, when you bite into them, 920 00:39:51,360 --> 00:39:53,040 they're really loose. 921 00:39:53,040 --> 00:39:55,920 Like a cereal should behave in your mouth. 922 00:39:55,920 --> 00:39:58,200 So much nostalgia there. 923 00:39:58,200 --> 00:40:01,000 I love this cook. Hmm. 924 00:40:01,000 --> 00:40:03,600 What is interesting is I would have expected 925 00:40:03,600 --> 00:40:06,080 so much condensed sugar into this dish. 926 00:40:06,080 --> 00:40:08,080 And it's not. 927 00:40:08,080 --> 00:40:12,360 It's light, it's unctuous, it's faultless. 928 00:40:12,360 --> 00:40:13,480 Yeah. 929 00:40:18,040 --> 00:40:19,600 Good luck, Snezzie. Good luck, Snez. 930 00:40:19,600 --> 00:40:20,600 Good luck. 931 00:40:22,040 --> 00:40:23,080 Precious cargo. 932 00:40:24,480 --> 00:40:26,960 I'm looking at my dessert and I'm so proud. 933 00:40:26,960 --> 00:40:28,840 I pushed it really hard. 934 00:40:28,840 --> 00:40:31,640 I made a big risk making a honey cake in 75 minutes. 935 00:40:31,640 --> 00:40:33,320 Hello. Hi. 936 00:40:33,320 --> 00:40:35,640 I'm just hoping the layers are soft 937 00:40:35,640 --> 00:40:38,640 and luscious enough to keep me safe today. 938 00:40:38,640 --> 00:40:42,040 She's cute! (CHUCKLES) What is this cute one? 939 00:40:42,040 --> 00:40:44,080 So, this is my honey cake. 940 00:40:45,120 --> 00:40:47,400 How come this dish, on a day like today? 941 00:40:47,400 --> 00:40:48,440 When it comes to sweets, 942 00:40:48,440 --> 00:40:49,720 when I think of sweets in my childhood, 943 00:40:49,720 --> 00:40:51,400 this is the only one I would chase 944 00:40:51,400 --> 00:40:53,880 and go to other people's houses to eat it. 945 00:40:53,880 --> 00:40:57,040 So, my Auntie Dushka, she's, like, the best at it. 946 00:40:57,040 --> 00:40:59,600 And she's professional and she makes the best one. 947 00:40:59,600 --> 00:41:02,160 Well, Snez, these layers look so alluring. 948 00:41:02,160 --> 00:41:04,680 We can't wait to dive in. Thank you. Enjoy. 949 00:41:04,680 --> 00:41:06,400 Thank you. Thank you. 950 00:41:10,840 --> 00:41:12,680 Wow. 951 00:41:12,680 --> 00:41:14,920 I feel like I want to fly over there. 952 00:41:14,920 --> 00:41:16,920 Like a bee? Bzz! Yeah. 953 00:41:27,760 --> 00:41:29,040 Oh, my God. 954 00:41:31,800 --> 00:41:33,160 Oh, wow. 955 00:41:46,240 --> 00:41:49,400 This cake was such a brave move in 75 minutes. 956 00:41:49,400 --> 00:41:52,360 I thought she was mad when I saw her start. 957 00:41:52,360 --> 00:41:55,600 And to get eight layers, she's done a fantastic job. 958 00:41:57,320 --> 00:42:00,120 There's so much work in 75 minutes. 959 00:42:01,440 --> 00:42:03,200 Obviously the layers are perfect, 960 00:42:03,200 --> 00:42:07,160 and this fantastic mix of sourness 961 00:42:07,160 --> 00:42:11,400 to balance, again, with these lovely honey flavours. 962 00:42:11,400 --> 00:42:13,520 And I loved up to the details - 963 00:42:13,520 --> 00:42:16,960 this little tuile, which is very well done, by the way. 964 00:42:16,960 --> 00:42:18,520 Cooked and all kept together. 965 00:42:18,520 --> 00:42:20,760 She is fantastic. Yeah. 966 00:42:20,760 --> 00:42:22,000 It's a good honey cake. 967 00:42:22,000 --> 00:42:25,680 I've had my fair share of them, and I really, really do love them. 968 00:42:25,680 --> 00:42:28,360 She's nailed the actual cake layer. 969 00:42:28,360 --> 00:42:32,440 It's got those beautiful, warming, fragrant honey flavours in it. 970 00:42:32,440 --> 00:42:33,640 It's got the right texture - 971 00:42:33,640 --> 00:42:36,680 that little bit of chew without being soggy. 972 00:42:36,680 --> 00:42:39,480 And then there's her genius-at-home move 973 00:42:39,480 --> 00:42:41,680 of creme fraiche instead of going hard on the buttercream. 974 00:42:41,680 --> 00:42:46,440 Creme fraiche on the inside, that is a game-changer for me, 975 00:42:46,440 --> 00:42:48,400 because you're just tick-tacking 976 00:42:48,400 --> 00:42:52,480 between a little touch of sourness, sweetness. 977 00:42:52,480 --> 00:42:54,960 And I reckon she's absolutely crushed it. 978 00:42:57,720 --> 00:42:59,520 Deckers. Hello. 979 00:42:59,520 --> 00:43:00,800 Hi, Declan. 980 00:43:00,800 --> 00:43:04,320 Today I've done Declan's choc top choux buns. 981 00:43:06,440 --> 00:43:07,880 (TAPPING) 982 00:43:07,880 --> 00:43:09,880 It's giving choc top vibes. Definitely. 983 00:43:11,840 --> 00:43:14,600 SOFIA: It does have nostalgic flavours. 984 00:43:14,600 --> 00:43:16,920 I mean, with the salty popcorn and the malt ice-cream 985 00:43:16,920 --> 00:43:19,280 and that tempered chocolate on top, 986 00:43:19,280 --> 00:43:21,880 it does give you all the flavours of the cinema. 987 00:43:21,880 --> 00:43:23,200 Hello! Hello. 988 00:43:23,200 --> 00:43:25,800 Hey, Audra. So, today I've made pandan crepes. 989 00:43:27,080 --> 00:43:29,840 Yeah, this is exactly the type of street snack 990 00:43:29,840 --> 00:43:31,400 that I grew up with - the kuih dadar. 991 00:43:31,400 --> 00:43:35,080 And I love that Audra has translated it into a plated dessert. 992 00:43:35,080 --> 00:43:36,960 It's given that pandan perfume 993 00:43:36,960 --> 00:43:40,000 with a really sort of proper, authentic flavour. 994 00:43:40,000 --> 00:43:41,000 Alana! 995 00:43:41,000 --> 00:43:44,800 ALANA: I've made my riff on Nana's golden syrup dumplings. 996 00:43:46,280 --> 00:43:47,280 Mmm. 997 00:43:48,360 --> 00:43:53,880 I frickin' loved this version of golden syrup dumplings. 998 00:43:53,880 --> 00:43:56,840 The use of tarragon has just changed 999 00:43:56,840 --> 00:43:59,840 the whole dimension of what this dish normally is. 1000 00:43:59,840 --> 00:44:02,080 She's not only hit the brief, 1001 00:44:02,080 --> 00:44:04,680 she has upgraded the golden syrup dumplings 1002 00:44:04,680 --> 00:44:06,720 to a place where I didn't even think it could go. 1003 00:44:08,040 --> 00:44:10,000 Good luck, Beau. Good luck, Beau-Beau. 1004 00:44:11,920 --> 00:44:15,280 Taking my dish up to the judges, uh... 1005 00:44:15,280 --> 00:44:16,960 Here he is. 1006 00:44:16,960 --> 00:44:19,000 ..I can see I've ended up 1007 00:44:19,000 --> 00:44:20,760 with, like, a spider sundae. 1008 00:44:22,760 --> 00:44:24,120 JEAN-CHRISTOPHE: Wow. 1009 00:44:24,120 --> 00:44:26,920 I don't know how that's going to play together. 1010 00:44:26,920 --> 00:44:28,760 So, I'm a little bit worried 1011 00:44:28,760 --> 00:44:31,040 that I haven't hit that nostalgic brief. 1012 00:44:46,080 --> 00:44:47,320 Beau, what did you make? 1013 00:44:48,320 --> 00:44:50,560 I made a spider splice. 1014 00:44:55,000 --> 00:44:57,240 So, when did you used to have spiders? 1015 00:44:57,240 --> 00:44:58,480 Uh, like, cafe... 1016 00:44:58,480 --> 00:44:59,920 I can remember my first one. 1017 00:44:59,920 --> 00:45:02,440 I was, like, mind-blown by the relationship 1018 00:45:02,440 --> 00:45:03,880 between cola and ice-cream. 1019 00:45:05,680 --> 00:45:07,440 The alchemy. It just works. 1020 00:45:07,440 --> 00:45:08,800 Yeah. Yeah. 1021 00:45:08,800 --> 00:45:10,280 What's driving you to stay here, 1022 00:45:10,280 --> 00:45:12,600 now that today we'll be at the halfway mark? 1023 00:45:12,600 --> 00:45:14,240 Uh, it's the fun. 1024 00:45:14,240 --> 00:45:17,840 Like, for me, the cooking part and trying to push myself is... 1025 00:45:17,840 --> 00:45:19,280 That challenge is fun. 1026 00:45:19,280 --> 00:45:21,960 Serving you guys food that you like is fun. 1027 00:45:21,960 --> 00:45:24,520 So, all of those things are keeping me here. 1028 00:45:24,520 --> 00:45:26,080 Thanks so much, Beau. We're going to taste it. 1029 00:45:26,080 --> 00:45:28,120 Thank you. JUDGES: Thank you. 1030 00:45:34,160 --> 00:45:35,520 Thank you. 1031 00:45:51,080 --> 00:45:52,080 POH: Hmm... 1032 00:45:53,440 --> 00:45:54,960 I'm a little bit... 1033 00:45:56,240 --> 00:45:58,320 ..confused with the dish. 1034 00:45:58,320 --> 00:46:00,720 When you get that wonderful ice-cream, 1035 00:46:00,720 --> 00:46:01,840 vanilla ice-cream, 1036 00:46:01,840 --> 00:46:03,720 and you start mixing it with everything else... 1037 00:46:04,960 --> 00:46:07,440 ..I wonder if it's a good match. 1038 00:46:09,960 --> 00:46:13,720 To be honest, the joy of the spider does come out of those bubbles. 1039 00:46:13,720 --> 00:46:17,360 And it didn't have to, like, be some chemical reaction for me, 1040 00:46:17,360 --> 00:46:19,640 but even a sherbet 1041 00:46:19,640 --> 00:46:21,160 or something fizzy... Sherbet, yeah. 1042 00:46:21,160 --> 00:46:23,520 I was wondering that. ..would have gave that sensation. 1043 00:46:23,520 --> 00:46:25,240 That's what I love about spiders, 1044 00:46:25,240 --> 00:46:28,840 and I just didn't get really anywhere close to that 1045 00:46:28,840 --> 00:46:30,960 in Beau's dessert. 1046 00:46:30,960 --> 00:46:36,080 The absolute clanger for me, though, are those roasted macadamias. 1047 00:46:36,080 --> 00:46:40,280 It just interrupted that daydream of being pulled back into childhood. 1048 00:46:40,280 --> 00:46:42,920 Yeah. What that memory was about, 1049 00:46:42,920 --> 00:46:46,280 it definitely is not about anything nutty. 1050 00:46:46,280 --> 00:46:49,920 It's all about icy against cream. And he had that. 1051 00:46:49,920 --> 00:46:51,800 Had he made that edit, 1052 00:46:51,800 --> 00:46:54,160 I think it would have been a great dish. 1053 00:46:54,160 --> 00:46:56,560 For me, this plate of flavour combinations, 1054 00:46:56,560 --> 00:46:58,240 it leaves Beau vulnerable a little bit. 1055 00:46:58,240 --> 00:46:59,240 Mm-hm. 1056 00:47:01,560 --> 00:47:04,600 (CONTESTANTS MURMUR ENCOURAGEMENT) Thanks, guys. 1057 00:47:07,160 --> 00:47:09,600 Lamingtons are very special to me. 1058 00:47:09,600 --> 00:47:11,880 I think my version of a lamington would make 1059 00:47:11,880 --> 00:47:13,800 11-year-old myself really proud. 1060 00:47:13,800 --> 00:47:16,560 Wow. Yeah! 1061 00:47:17,760 --> 00:47:19,760 Hi, Depinder. Tell us what you've made. 1062 00:47:19,760 --> 00:47:21,440 I've made a tropical lamington. 1063 00:47:25,760 --> 00:47:27,960 When I moved from India to Australia, 1064 00:47:27,960 --> 00:47:28,960 like, it was the first... 1065 00:47:30,000 --> 00:47:32,080 ..kind of like a sweet cake kind of thing 1066 00:47:32,080 --> 00:47:34,080 that I really got into. 1067 00:47:34,080 --> 00:47:37,040 And it became a really, like, almost like a ritual. 1068 00:47:37,040 --> 00:47:39,680 We'd... Had to walk if we had to get groceries 1069 00:47:39,680 --> 00:47:41,920 during the day 'cause my dad worked crazy hours, 1070 00:47:41,920 --> 00:47:45,160 and on the way back, we'd be, like, eating lamingtons. 1071 00:47:46,360 --> 00:47:47,360 Yeah. 1072 00:47:51,600 --> 00:47:54,280 Oh, my gosh. I'm getting really emotional. 1073 00:47:56,600 --> 00:47:58,000 It was really hard. 1074 00:47:58,000 --> 00:48:02,800 Like, we had no family in Australia. Like, not a single person. 1075 00:48:03,920 --> 00:48:07,000 So, like, we used to walk to our swimming classes, 1076 00:48:07,000 --> 00:48:09,040 we used to walk to Coles, we did everything. 1077 00:48:09,040 --> 00:48:10,760 Like, when I'm talking to you 1078 00:48:10,760 --> 00:48:13,080 about having lamingtons on our way back from Coles, 1079 00:48:13,080 --> 00:48:14,560 I'm like, literally visualising myself 1080 00:48:14,560 --> 00:48:15,800 walking there with my brother. 1081 00:48:15,800 --> 00:48:18,000 It's really, like, vivid, the memory. 1082 00:48:18,000 --> 00:48:20,160 Yeah, 'cause we still live in the same area. 1083 00:48:20,160 --> 00:48:21,440 Wow! 1084 00:48:21,440 --> 00:48:24,000 Yeah, yeah, yeah. It's just crazy. 1085 00:48:24,000 --> 00:48:25,880 Thanks, Depinder, we're going to taste it. 1086 00:48:25,880 --> 00:48:27,880 JUDGES: Thank you. Thanks, guys. 1087 00:48:31,440 --> 00:48:33,800 SOFIA: I need to know what it looks like inside. 1088 00:48:33,800 --> 00:48:35,280 Me too. 1089 00:48:39,680 --> 00:48:42,120 Ooh, oozy mango bits. 1090 00:48:51,680 --> 00:48:53,320 Mmm. Mmm. Mmm. Mm-hm. 1091 00:48:53,320 --> 00:48:54,320 Mm-hm. 1092 00:48:54,320 --> 00:48:55,440 (JEAN-CHRISTOPHE CHUCKLES) 1093 00:48:55,440 --> 00:48:56,920 Mm-hm! Mmm-mmm-mmm. 1094 00:48:58,640 --> 00:49:00,280 Totally agree. 1095 00:49:01,480 --> 00:49:02,520 Wow. 1096 00:49:04,960 --> 00:49:09,320 Um, you know what I loved about it so much 1097 00:49:09,320 --> 00:49:12,040 but now I'm kind of regretting 1098 00:49:12,040 --> 00:49:15,080 is the fact that, like, I ate it and I wasn't even 1099 00:49:15,080 --> 00:49:17,640 kind of comprehending what was happening 1100 00:49:17,640 --> 00:49:21,320 in terms of trying to break it down and critique it. 1101 00:49:22,960 --> 00:49:24,320 I was just enjoying it. 1102 00:49:24,320 --> 00:49:25,520 The joy shovel. Yeah! 1103 00:49:25,520 --> 00:49:27,200 It was literally like I was a kid 1104 00:49:27,200 --> 00:49:29,080 and I found something for the first time 1105 00:49:29,080 --> 00:49:32,360 that I really loved, and it just disappeared. 1106 00:49:32,360 --> 00:49:35,160 That sponge is phenomenal. 1107 00:49:36,640 --> 00:49:38,640 I had so many doubts about the white chocolate. 1108 00:49:38,640 --> 00:49:41,480 Every time someone talks about folding chocolate through a sponge, 1109 00:49:41,480 --> 00:49:42,960 it makes me so nervous 1110 00:49:42,960 --> 00:49:45,320 'cause it feels counterintuitive. Yeah. 1111 00:49:45,320 --> 00:49:50,400 But she's managed to just make it super light, springy. 1112 00:49:50,400 --> 00:49:52,880 To me, that is a perfect lamington. 1113 00:49:52,880 --> 00:49:56,560 I love the mango - that jammy mango in the middle. 1114 00:49:56,560 --> 00:49:58,200 It's like a bit of a tease, a bit of a flirt. 1115 00:49:58,200 --> 00:50:00,080 I find myself trying to go in 1116 00:50:00,080 --> 00:50:01,480 and kind of scoop the middle out of it, 1117 00:50:01,480 --> 00:50:03,880 which is exactly what I did with lamingtons growing up. 1118 00:50:03,880 --> 00:50:07,160 But the whole thing together is just divine. 1119 00:50:07,160 --> 00:50:10,120 It is an amazing assemblage of goodies. 1120 00:50:12,680 --> 00:50:18,920 And it's amazing how food gets you away from sadness. 1121 00:50:20,560 --> 00:50:25,200 This definitely delivered a story and also a beautiful result. 1122 00:50:26,680 --> 00:50:27,880 G'day, Andre. 1123 00:50:30,240 --> 00:50:31,680 Wow, look at that. 1124 00:50:31,680 --> 00:50:33,240 ANDRE: Today, I've made 1125 00:50:33,240 --> 00:50:36,480 Pav-Smashed Eton Mess, Italian-style. 1126 00:50:42,720 --> 00:50:46,160 What I like the most is, in fact, it's everything. 1127 00:50:47,400 --> 00:50:51,360 What was excellent is how subtle 1128 00:50:51,360 --> 00:50:54,600 the basil and the balsamic was introduced 1129 00:50:54,600 --> 00:50:57,560 to such a traditional dish. 1130 00:50:57,560 --> 00:51:01,200 That basil ice-cream needs to be in a tub, stat! 1131 00:51:01,200 --> 00:51:02,760 Hello, mate. 1132 00:51:02,760 --> 00:51:04,960 JAMIE: I've made cookies and corn flakes. 1133 00:51:06,160 --> 00:51:08,600 You've got wooden spoons, because that was what you fought for 1134 00:51:08,600 --> 00:51:11,160 when Nan was baking. 1135 00:51:11,160 --> 00:51:12,200 Mmm. 1136 00:51:12,200 --> 00:51:15,040 Jamie's absolutely been able to elevate different memories 1137 00:51:15,040 --> 00:51:17,040 from his childhood and from his grandmother 1138 00:51:17,040 --> 00:51:20,400 into something that's actually quite sophisticated. 1139 00:51:20,400 --> 00:51:22,200 But it's still got a lot of fun to it. 1140 00:51:24,160 --> 00:51:26,240 Hello, Ben. Hi, Ben. 1141 00:51:26,240 --> 00:51:29,560 BEN: I have made a baked apple with vanilla ice-cream. 1142 00:51:29,560 --> 00:51:30,840 JEAN-CHRISTOPHE: Wow, look at that. 1143 00:51:38,120 --> 00:51:41,640 Um, I think he just got caught up in that memory so much, 1144 00:51:41,640 --> 00:51:44,920 like, you know, he could have done a million other things 1145 00:51:44,920 --> 00:51:49,880 to make a baked apple be on this plate. 1146 00:51:49,880 --> 00:51:51,640 But when that thing comes to the table, 1147 00:51:51,640 --> 00:51:52,920 it's a bit of an eyesore. 1148 00:51:52,920 --> 00:51:54,000 Yeah. 1149 00:51:56,800 --> 00:52:01,120 (CONTESTANTS MURMUR ENCOURAGEMENT) Thank you. 1150 00:52:01,120 --> 00:52:04,520 Today, the wheels fell off big time. 1151 00:52:04,520 --> 00:52:06,720 I am super worried. 1152 00:52:06,720 --> 00:52:08,160 I will be devastated 1153 00:52:08,160 --> 00:52:10,960 if I'm sent home on something that I love so dearly, 1154 00:52:10,960 --> 00:52:13,080 something that's part of my family. 1155 00:52:13,080 --> 00:52:14,280 Theo. Hello. 1156 00:52:14,280 --> 00:52:16,560 JEAN-CHRISTOPHE: Theo. Hi, Theo. 1157 00:52:17,560 --> 00:52:19,440 I just hope that there's enough flavours 1158 00:52:19,440 --> 00:52:22,080 in that one baklava to save me. 1159 00:52:32,080 --> 00:52:35,200 OK, mate, what's the dish? 1160 00:52:35,200 --> 00:52:36,880 This is my baklava 1161 00:52:36,880 --> 00:52:39,480 with thyme and honey ice-cream. 1162 00:52:40,560 --> 00:52:42,520 This is, like, going back 1163 00:52:42,520 --> 00:52:47,120 to memories of my yaya, my mum, everyone making baklava. 1164 00:52:47,120 --> 00:52:51,280 And the way I used to eat it was with a bowl of ice-cream, 1165 00:52:51,280 --> 00:52:53,080 and I would break it all on top, 1166 00:52:53,080 --> 00:52:55,360 and I would eat it all together with the syrup as well. 1167 00:52:55,360 --> 00:52:58,320 So I want you to be transported back to that. 1168 00:52:58,320 --> 00:53:00,080 A lot of good cooking today. Yeah. 1169 00:53:00,080 --> 00:53:02,120 Like, your cook didn't go to plan. 1170 00:53:02,120 --> 00:53:05,120 You had troubles with your ice-cream, and we've only got one. 1171 00:53:05,120 --> 00:53:07,840 What happens if they're, like, the minor flaws 1172 00:53:07,840 --> 00:53:09,320 that could send you home? 1173 00:53:09,320 --> 00:53:10,680 Yeah. I don't know what happened. 1174 00:53:10,680 --> 00:53:12,320 I pressed the wrong button or something. 1175 00:53:12,320 --> 00:53:14,440 Like, 15 minutes to go and I was freaking out. 1176 00:53:14,440 --> 00:53:16,680 I was like, "Oh, no, this is elimination." 1177 00:53:16,680 --> 00:53:18,160 Like, "I want..." 1178 00:53:18,160 --> 00:53:20,840 You know, and this is so emotional for me, this cook. 1179 00:53:20,840 --> 00:53:23,760 Like, I don't want this to be the one where... 1180 00:53:23,760 --> 00:53:25,360 ..I leave the competition on. 1181 00:53:25,360 --> 00:53:27,720 So, luckily I didn't give up. 1182 00:53:27,720 --> 00:53:30,960 And the ice-cream, I think, is saved. 1183 00:53:30,960 --> 00:53:33,920 And this is super crispy. And that's the way I liked it. 1184 00:53:33,920 --> 00:53:35,720 Yeah. We can't wait to taste. 1185 00:53:35,720 --> 00:53:36,760 Thank you. 1186 00:53:36,760 --> 00:53:38,520 Thanks, Theo. JEAN-CHRISTOPHE: Thank you, Theo. 1187 00:53:42,120 --> 00:53:43,600 (CRUNCHING) Huh. 1188 00:53:43,600 --> 00:53:46,840 That's the crunch I was waiting for. It's definitely crunchy. 1189 00:53:46,840 --> 00:53:48,400 (POH LAUGHS) 1190 00:54:10,360 --> 00:54:12,320 The texture is remarkable. 1191 00:54:12,320 --> 00:54:14,000 What is inside the cigar, 1192 00:54:14,000 --> 00:54:16,680 which is that element of nuts which are roasted. 1193 00:54:16,680 --> 00:54:19,720 And also there is a bit of seasoning to the nuts. 1194 00:54:19,720 --> 00:54:22,760 It's perfect and it's just enough. 1195 00:54:22,760 --> 00:54:26,240 And what is amazing is that ice-cream. 1196 00:54:26,240 --> 00:54:29,440 When you think, as a balance, 1197 00:54:29,440 --> 00:54:32,040 as an addition to what he has, 1198 00:54:32,040 --> 00:54:34,920 I think the conception of that dish is immaculate. 1199 00:54:38,560 --> 00:54:42,000 Theo has succeeded in what he set out to do. 1200 00:54:42,000 --> 00:54:43,400 You know, when I started to eat this, 1201 00:54:43,400 --> 00:54:47,360 I was like, "I could definitely be sitting in front of the TV 1202 00:54:47,360 --> 00:54:49,520 "aimlessly smashing this." 1203 00:54:49,520 --> 00:54:53,320 You know, the pastry is lovely. It's beautiful golden brown. 1204 00:54:53,320 --> 00:54:55,680 I actually liked how it was all a bit gnarly 1205 00:54:55,680 --> 00:54:57,640 and, like, splayed out on the plate. 1206 00:54:58,800 --> 00:55:02,160 But when that's what you want to achieve on a day like today 1207 00:55:02,160 --> 00:55:03,880 when the cooking is so high, 1208 00:55:03,880 --> 00:55:06,880 you leave yourself exposed to being out-cooked. 1209 00:55:06,880 --> 00:55:09,920 And that's what I'm worried about with Theo today. 1210 00:55:09,920 --> 00:55:13,040 It is not what I expected from a regular baklava. 1211 00:55:13,040 --> 00:55:14,800 I do love those filo layers. 1212 00:55:14,800 --> 00:55:18,560 Um, so it's sort of more like a cannoli sort of a shell. 1213 00:55:18,560 --> 00:55:22,280 I think I did miss that syrup soak through the layers, 1214 00:55:22,280 --> 00:55:24,120 and I know that that's the very reason 1215 00:55:24,120 --> 00:55:28,320 why he used this method - because he doesn't enjoy that. 1216 00:55:28,320 --> 00:55:30,520 I still... I still did enjoy it, I have to say. 1217 00:55:30,520 --> 00:55:32,040 I did enjoy it, 1218 00:55:32,040 --> 00:55:36,560 on the level that he envisaged, which is sitting on the couch. 1219 00:55:36,560 --> 00:55:39,960 But what worries me is that, today, there are people 1220 00:55:39,960 --> 00:55:43,880 that have taken an idea like that but taken it to a level 1221 00:55:43,880 --> 00:55:45,720 where it can be served in a restaurant, 1222 00:55:45,720 --> 00:55:47,320 so that's what he's competing against. 1223 00:55:47,320 --> 00:55:50,680 And, for that reason, I'm not sure if Theo has done enough. 1224 00:56:00,880 --> 00:56:03,040 There's no better way to wrap up Sweet Week 1225 00:56:03,040 --> 00:56:04,840 than with the sweetest challenge. 1226 00:56:06,600 --> 00:56:10,200 I'm still not over the cuteness of those mini judges. 1227 00:56:10,200 --> 00:56:11,200 (ALL CHUCKLE) 1228 00:56:11,200 --> 00:56:12,520 They were cute. Yeah. 1229 00:56:12,520 --> 00:56:16,440 All your childhood treats had us grinning from ear to ear. 1230 00:56:16,440 --> 00:56:21,280 Three of you delighted both our hearts and our tastebuds. 1231 00:56:23,360 --> 00:56:26,720 Sarah, you gave us a bowl of pure joy. 1232 00:56:26,720 --> 00:56:29,400 So, so nostalgic and straight up yum! 1233 00:56:29,400 --> 00:56:30,880 Congratulations. Thank you. 1234 00:56:30,880 --> 00:56:32,160 Depinder... 1235 00:56:33,520 --> 00:56:37,960 ..that was the ultimate sponge, the perfect lamington. 1236 00:56:37,960 --> 00:56:38,960 Thank you. 1237 00:56:38,960 --> 00:56:40,320 Snez... 1238 00:56:41,320 --> 00:56:46,720 ..an eight-layer cake that good in 75 minutes?! 1239 00:56:46,720 --> 00:56:48,440 You are unstoppable. 1240 00:56:49,720 --> 00:56:51,880 Well done, all of you. You're safe. 1241 00:56:57,440 --> 00:57:00,320 Right. Deep breath, everyone. 1242 00:57:01,840 --> 00:57:04,160 If I call your name, step forward. 1243 00:57:04,160 --> 00:57:05,800 You're in danger of going home. 1244 00:57:09,040 --> 00:57:10,480 Beau. 1245 00:57:15,120 --> 00:57:17,240 And Theo. 1246 00:57:17,240 --> 00:57:18,480 Oh, my goodness. 1247 00:57:23,680 --> 00:57:26,200 Both of your dishes, they were enjoyable to eat... 1248 00:57:27,680 --> 00:57:33,600 ..but one just really missed the mark on recreating that childhood joy 1249 00:57:33,600 --> 00:57:34,800 that we were after. 1250 00:57:39,120 --> 00:57:41,120 So, I'm sorry to say... 1251 00:57:43,320 --> 00:57:46,960 ..Beau, mate, you're going home. 1252 00:57:46,960 --> 00:57:48,760 Thanks, mate. I'm sorry. 1253 00:57:51,280 --> 00:57:52,560 Damn. 1254 00:57:54,120 --> 00:57:55,600 Oh, Beau. 1255 00:57:55,600 --> 00:57:59,640 Beau, you really have come leaps and bounds since day one. 1256 00:57:59,640 --> 00:58:02,280 And we hope that confidence continues to grow back home. 1257 00:58:03,320 --> 00:58:05,800 How have you surprised yourself in this competition? 1258 00:58:05,800 --> 00:58:08,200 Probably, like, not getting booted off first. 1259 00:58:08,200 --> 00:58:09,640 (ALL LAUGH) 1260 00:58:11,160 --> 00:58:14,840 Yeah, like I'm actually shocked I made it this far, so... 1261 00:58:14,840 --> 00:58:16,160 It's been really good. 1262 00:58:16,160 --> 00:58:18,800 The best bit's just hanging out with these guys. 1263 00:58:18,800 --> 00:58:20,280 Yeah. 1264 00:58:20,280 --> 00:58:23,560 Declan, going to miss your mate? 1265 00:58:23,560 --> 00:58:25,560 Yeah, gonna miss my mate Beau, for sure. 1266 00:58:25,560 --> 00:58:28,400 I think we really clicked from day one, 1267 00:58:28,400 --> 00:58:31,040 and, um, he's been an awesome mate to hang out. 1268 00:58:31,040 --> 00:58:34,400 But I know he'll be going home and working on cookbook volume two. 1269 00:58:34,400 --> 00:58:36,520 (ALL LAUGH) 1270 00:58:36,520 --> 00:58:39,280 As long as I get a feature in the next one. 1271 00:58:42,680 --> 00:58:44,160 Oh, my God! 1272 00:58:47,160 --> 00:58:49,280 Well, for now, Beau, it's time to say goodbye. 1273 00:58:51,480 --> 00:58:52,560 Well done, mate. Thanks, mate. 1274 00:58:52,560 --> 00:58:54,040 See you later. 1275 00:58:54,040 --> 00:58:56,520 I'm absolutely proud of myself. 1276 00:58:56,520 --> 00:58:58,520 It was wild competing on MasterChef again. 1277 00:58:58,520 --> 00:59:01,040 I didn't think that would ever happen. 1278 00:59:01,040 --> 00:59:02,960 Hey! Thanks, mate. 1279 00:59:02,960 --> 00:59:04,920 See you. I'll see you later. 1280 00:59:04,920 --> 00:59:05,920 You were amazing. 1281 00:59:05,920 --> 00:59:08,880 To have this opportunity was really special, 1282 00:59:08,880 --> 00:59:10,920 to learn again and to grow 1283 00:59:10,920 --> 00:59:13,680 and to just get passionate about food again. 1284 00:59:13,680 --> 00:59:16,160 Give it up for Beau, everybody! 1285 00:59:16,160 --> 00:59:18,760 (CHEERING AND APPLAUSE) 1286 00:59:21,080 --> 00:59:23,520 ANNOUNCER: Still to come this season... 1287 00:59:23,520 --> 00:59:25,280 Welcome to Doha! 1288 00:59:25,280 --> 00:59:26,720 (JOYFUL SCREAMS) 1289 00:59:26,720 --> 00:59:32,080 ..it's a blockbuster of a culinary adventure. 1290 00:59:32,080 --> 00:59:34,240 We want to be as in awe of your dishes 1291 00:59:34,240 --> 00:59:35,960 as we are of this city. 1292 00:59:35,960 --> 00:59:37,240 Plus... 1293 00:59:37,240 --> 00:59:39,440 Maggie Beer! 1294 00:59:39,440 --> 00:59:40,640 Hugh Allen! 1295 00:59:40,640 --> 00:59:42,040 Philip Khoury! 1296 00:59:42,040 --> 00:59:44,120 Nornie Bero! 1297 00:59:44,120 --> 00:59:47,280 Julie Goodwin and Nat Thaipun! 1298 00:59:47,280 --> 00:59:48,760 The action at home... 1299 00:59:48,760 --> 00:59:51,240 He's back! (CHEERING) 1300 00:59:51,240 --> 00:59:53,120 Let's go! 1301 00:59:53,120 --> 00:59:54,880 ..is inspirational... 1302 00:59:54,880 --> 00:59:56,640 It's an awesome idea. 1303 00:59:56,640 --> 00:59:57,840 LAURA: It's something magical. 1304 00:59:57,840 --> 00:59:59,560 This is a dream come true. 1305 00:59:59,560 --> 01:00:01,880 ..as they celebrate... 1306 01:00:01,880 --> 01:00:03,000 Oh, my God! 1307 01:00:03,000 --> 01:00:05,240 ..the pure joy... 1308 01:00:05,240 --> 01:00:07,040 Look at that. Ah! 1309 01:00:07,040 --> 01:00:08,680 Whoo! Good job! 1310 01:00:08,680 --> 01:00:11,480 ..that comes from incredible food. 1311 01:00:11,480 --> 01:00:12,840 Yeah! 1312 01:00:14,480 --> 01:00:17,760 POH: That is delicious. An absolute ripper. 1313 01:00:17,760 --> 01:00:21,640 Your dish is epic. I am flabbergasted. 1314 01:00:21,640 --> 01:00:23,840 ANDY: Dishes like this don't just win immunity, 1315 01:00:23,840 --> 01:00:25,480 they win the competition. 1316 01:00:25,480 --> 01:00:27,520 But... Argh! 1317 01:00:28,640 --> 01:00:29,960 Keep going, Theo. 1318 01:00:29,960 --> 01:00:31,880 ..it will also challenge them... 1319 01:00:31,880 --> 01:00:33,600 Oh, God. Come on, mate, don't give up. 1320 01:00:33,600 --> 01:00:35,080 ..to the limit. 1321 01:00:35,080 --> 01:00:37,720 One small thing can send you home. 1322 01:00:37,720 --> 01:00:40,240 Oh, my God. What's happened? 1323 01:00:40,240 --> 01:00:42,160 It's OK. It's OK. Shake it off. 1324 01:00:42,160 --> 01:00:43,960 You're incredible. Doesn't matter. 1325 01:00:43,960 --> 01:00:45,000 Doesn't matter. 1326 01:00:45,000 --> 01:00:46,520 You've got this, you've got this. 1327 01:00:46,520 --> 01:00:48,000 Thank you. You've got this. 1328 01:00:48,000 --> 01:00:50,560 And with every cook, 1329 01:00:50,560 --> 01:00:53,560 they get one step closer 1330 01:00:53,560 --> 01:00:55,800 to the trophy 1331 01:00:55,800 --> 01:00:59,440 they're all back to win. 1332 01:00:59,440 --> 01:01:01,440 Captions by Red Bee Media