All language subtitles for Masterchef Australia - S18e28 geen nl subs

Previously on MasterChef Australia.

Please welcome Chef Matt Sinclair and
Chef Dobbin.

We paid tribute to perfect pairings.
From flavour combinations. Classic

flavour pairs.

To dynamic duos.

We are going to smash this. Such a
beautiful colour.

Two by two, they double the
deliciousness.

This is just remarkable.

It's confoundingly delicious.

Seriously good cooking.

But it was double the devastation for
Lalu and Lydia.

I didn't even think I'd get in, little.
I'm this far. I'm super proud of myself.

Tonight, say g'day to Aussie Classics
Week with a cracker of a mystery

box from one of our favourite blokes
with a Michelin star.

Mystery box.

Start of a new week. Making it to the
top 14.

Crazy.

Super excited to see what they've got in
store for us under these mystery boxes.

Look at that.

I'm a little bit nervous.

I've kind of got a 50 -50 with these
boxes. They either go quite well or

absolute disaster.

Why does something smell like pastry?

What's in the box?

Morning.

We are fired up because this week we're
celebrating something that's close to

every Australian heart.

It's something we all love.

But it hits different for everybody.

It's Aussie Classics Week!

Woohoo!

Mum,

a classic Australian bloke. Alright.

And that's kind of the food I love and
the food I know.

But I do feel like today, there's a lot
riding on it for me.

John Christophe, you're an honorary
Aussie.

What's your favourite Aussie classic?

I'm in love with your palma.

Yeah!

Doesn't take long for the Aussie
classics to win your heart, does it?

Your mystery boxes today, they've been
set by a very special guest.

He is a world -class restaurateur.

a Michelin -starred chef, and someone
who knows this kitchen all too well.

He may conquer the world, but he'll
always be an Aussie favourite.

It's Curtis Stone!

Oh my gosh, Curtis Stone.

I love Curtis Stone.

I read him in the Coles magazine every
month.

I'm a fan.

He's got such a great aura and he's such
a calming presence and he's got so much

knowledge as well. So it's great having
him here.

What a nice walk.

Always, always.

It's very, very exciting to meet you
all.

Dot. Oh. Oh, hello.

Hi. Sorry, I feel like I was just in a
danger. Were you just gazing into

Curtis's eyes and floating away into a
mystical place?

I was kind of like, where am I? This is
my reality. But yeah, hi.

Okay.

Under those mystery boxes are two things
that I reckon every Aussie loves.

So, you can lift your lid now.

Is that actual ice cream?

Pies and ice cream!

Yes!

Okay. Okay.

That is a really good day.

I look insane.

Oh, it's warm still.

It's Neapolitan.

Yum.

You'll notice you don't all have the
same mystery box.

Today,

we are looking for the top pie.

and the top ice cream to be safe from
tomorrow's elimination.

So, if you have a pie, you must create a
family -sized pie

with a condiment or size.

If you have an ice cream, you must
create an ice cream as part of a

dessert.

Desserts have never been my strength.

I wish I had the pie in front of me, but
you've got to make do with what you

get. So it's ice cream today.

The winner of the best pie and the best
ice cream will have their product rolled

out throughout the country in all the
cold stores starting tomorrow for a

limited time.

What? Whoa.

That is crazy.

My face is cold.

Annabelle, can you imagine the fan walk
into Coles and they're looking at the

ice cream section and boom, your face is
on the packaging.

How would they feel?

That'd be awesome.

I really want to win today.

Can you imagine?

Petro, you are making ice cream.

Yes. You imagine yourself in Coles.

It'd be pretty unbelievable, given I
haven't plated up a successful dessert

in here.

It'd be pretty unbelievable if this one
gets up, so we'll see.

The secret to every pie is two really
important things. The crust, just that

perfect amount of flakiness and
richness, and a great filling.

Ice cream, you can come up with
something really interesting and unique,

want that lovely silky texture and that
perfect balance of flavour.

Right. You will have 90 minutes.

The pantry and the garden are open.

So go for it. The time starts now.

On the classic wig, it's

such a great thing.

Butter, butter.

I'm excited to cook a pie today.

I would love to be an immunity from
tomorrow's challenge, but also to have

face on a product on the shelf in cold,
that would be what that is.

Blackberries are the blackberries.

All right.

I have confidence making, you know, one
or two types of ice cream for my

partner.

So it would be great if I could win this
challenge because then, like, I don't

have to make this ice cream anymore. I
could just buy it for my partner and be

like, take it.

Oh, my God, I'm so scatterbrained right
now.

There's a lot to play for today.

Obviously, the top pie and the top ice
cream are going to be in Coles tomorrow.

What an amazing opportunity.

It's so fun because, you know, these are
two things that we all know.

So to get it right is really not easy.

19 minutes is not a long time to make a
pie.

I think a few are going to come unstuck
on having to get their braids right, you

know, get it all balanced, and then cool
it down enough so that they can

actually feel their pie.

Well, Curtis, you know your pies. Yep.
Like, you have a pie shop.

Yep. Where do you go with traditional
versus, like, tweaking it a little bit

something a little bit pure?

There's a place for both. You know, you
can go very straight down the line and

do a beef pie, and that's wonderful.
It's one of the best things on the

But we also get quite inventive. You
know, we make pies out of game. We make

pies out of rabbit. We put mustard into
our crust sometimes. We use different

fats in our crust.

If I was having to make a pie, guess
what?

What? I would be making a parma pie.

Man, I'm so hungry now. Same here.

Hey,

what's up?

Just making a pie. What about you?

Making some ice cream. Making some ice
cream?

When I think of Aussie classics, I think
of a good meat pie or a bad meat pie

with a lot of tomato sauce.

At home we do make pies. Sometimes we'll
even have pie nights with our friends

where we just get all the pastry out and
I'll make fillings and you can just

make your own pies. It's really fun. I
think pies should be fun.

I'm going to channel my inner mum today
and go, what would I actually think my

kids would want? Hey, Hannah.

Hello. Hannah.

Enlighten us. What are you making?

I'm making a cheeseburger pie.

Oh. Yeah. Okay.

That's kind of wild.

Yeah, because I figured...

What would my kids like to eat?

Yeah. Cheeseburger pie.

We've all had a beef and cheese pie.

Yep. Yeah. But how do you get the burger
parted? I have played around with

cheese, like I've made cheeseburger
pizzas, cheeseburger sausage rolls.

Every layer you get, so your mince, your
onion, your mustard, your tomato, and

then even pickles are cut up into the
pie.

And so every bite tastes like you're
eating a bite of cheeseburger.

So you're a veteran of cheeseburger
-flavored things. I've definitely played

around with cheeseburger things before.
Cheeseburger pizza is delicious, by the

way. Okay, what are your sides?

What do you think?

I try.

Yeah. Chips. Yeah, chips on the side.
Chips on the side. Okay. All right,

Hannah. Looks like you've got a good
cut. Thanks, Hannah. Yeah, I do. Good

Thank you.

Yeah, I feel like growing up in a pretty
big family, we had a fair few Aussie

classic meals. We had a lot of
barbecues, a lot of one -pot meals, a

tray desserts, which is why I feel like
this week is pretty close to my heart.

Underneath my mystery box was the ice
cream.

We heard about Aussie classic, and I
just thought, like, whenever you go to a

bakery, the one thing I always like to
get is the lemon meringue pie.

So I'm going to try to do some sort of
lemon meringue pie ice cream.

And there's only one dish that's going
to win, so I'm going to try to pump it

with, like, so many elements.

A ginger crumb, a kind of raspberry
frangipani cake.

I'm going to do some meringue, a lemon
curd.

But I'm currently just making my ice
cream, and it's taking a lot longer than

would have liked. I don't know what's
going on.

Hey, Luke.

Hey, hey. What's going on?

Ice cream. Yeah.

I'm going to do today something that,
classically, I would order at a bakery.

Lemon meringue pie.

Same. In an ice cream?

Yeah. Right. So, lemon curd in a lemon
-based ice cream, and then, like, a bit

of a crumb, meringue, and a cake.

How do you keep meringue from not just
being a soggy mess?

I'm doing a Swiss meringue, and I'm also
doing some shards on the side. You've

got a lot to do.

I've got a lot to do. Like, if you've
got a crumb in the ice cream, curd in

ice cream, you have to set your ice
cream, then you have to do your meringue

shards, then you have to do your cake.

Think about a lot to do.

Not my son. You're not wrong.

Good luck. What is going on here?

After the judge's visit, I checked my
own glass for the last time, and, oh,

finally.

Finally it's done. It's taken far much
longer than I wanted to, but it's

actually looking pretty nice, and it's
tasting delicious.

I need to get that guy in the blast
freezer ASAP and cool it down as quickly

possible. I think so.

That's nice.

How are you, Grace? Are you okay? Yeah,
yeah, I'm good.

Lovely smell, yeah?

Yeah. To me, a family -sized pie is all
about comforting food and comforting

flavours, just like the sort of thing
you'd want to scoff while you were

on the couch.

I got a pie today, and I am making a
pork sausage and fennel pie.

These are flavours that I really love,
and it's a pasta I make all the time, so

I figure why not chuck it in the pie?

Let's do it, let's do it. To make my
filling, I'm going to mince my pork

shoulder to make my sausage meat.

And then I'm going to mix it with some
chunks of fennel and some cherry

tomatoes.

With my pie, I'm going to serve a
salmonella sauce.

It's like an Italian salsa verde that is
predominantly fresh oregano.

It's so cool to have Curtis here.

So I'm just going to give it my best
shot today and see what happens.

Use every minute wisely. You have 60
minutes to go.

Let's go, guys.

It's the coffee Kahlua for this.

So today I'm making a tiramisu ice cream
with a biscotti crumb and a coffee and

chocolate granita.

So I'm making the anglaise and the base
for that ice cream now, and then I'll

get on to my biscuits so I can soak them
in the coffee and ripple them through

the ice cream.

I love ice cream, so I'm very excited to
be making one today.

Today I'm making a burnt honey ginger
ice cream and I'm going to make it with

little peach galette.

Probably add some macadamia in, maybe a
little bit of lime or yuzu as well.

Am I being stitched up here?

Everyone around me seems to have ice
cream.

But I'm pretty happy I've got the pie.

Pies in New Zealand are huge.

Chicken pies was always something on the
dinner rotation growing up. But today

I'm making something I discovered at
band camp.

I was probably about 13.

It was lunchtime and there was just
these little individual pies. No idea

inside. There was no label.

And I took a bite in and it was hot
butter chicken. Who doesn't love a

of butter chicken in flaky pastry?

This is my first real attempt at making
the pie.

I've got my chicken marinating at the
moment.

My shortcrust.

Pastry for the bottom is in the fridge.

So I'm just working on my main sauce for
my pie, the butter chicken sauce.

So I'm using onions, ginger and garlic
with some butter, a bit of salt and

pepper before I start toasting off my
pie.

Dot. Hi.

Is it safe to say that you are not upset
about getting a pie?

No, I'm not upset about getting a pie.
Yeah, I think it's a bit of fun, isn't

it? So tell us about your pie.

I am.

reliving a memory for this pie.

I had a butter chicken pie when I was on
band camp when I was a kid. Oh my god,

I love that.

What's your perfect butter chicken, Doc?
I feel like the sauce needs to be

spiced but not spicy.

I like a little bit of coriander in
there just to bring the freshness and

too rich.

And I like chicken breast.

Into the pie.

Okay.

So I'm doing it my way today.

Chicken pies are much harder to make
than beef pies.

Beef pies, you can't overcook the beef.
The more tender it gets, the more it

falls apart, and that's fine. With
chicken, if you overcook it, it's going

get dry.

Yeah. Especially with chicken breasts.

I know.

I'm doing a Dance of the Devil play with
these chicken breasts.

I love making pies so much. It's so fun.

Every part of it, making the dough. Yep.

And then filling the pie.

Yeah, I love crimping and decorating.

Yeah. It's therapeutic.

It's so therapeutic.

I feel like 90 minutes for a pie isn't
actually a lot of time. Usually it takes

half a day to make a pie.

You got to make the pastry, cool the
pastry, rest the pastry, make the

cool the filling.

On top of that, I'm actually doing this
for the first time.

I'm going to be real, I've never made a
pie before, so... Yeah, got to make sure

I deliver and don't screw it up.

Hi, Aaron.

Hey, what's going on? Oh, we're happy.
It's pie and ice cream day. We're in a

good mood here. Love that.

You're on pies? I'm on pies. I'm making
a spicy miso eggplant and coconut cream

pie. So a veggie pie.

Yeah, a veggie pie. Good for you.

Yeah, I thought it would be a good
version.

Yeah, I mean, how do you make an
eggplant pie as satisfying as a meaty

You've got to make it real jammy. It has
to have that real meaty quality as

well. You know, it has to, like, pack a
punch in terms of the spices and

flavours that go into it.

Well, he had an answer, so that's a good
sign. That's a really good sign. I

never thought I'd say this, but eggplant
pie for the week. Thank you.

Yeah, I definitely took a risk.

I'm going to send it full tilt.

Have my face in cold, I'd be pretty lit.

I'm hoping it doesn't look cheesy, my
face on a cold jacket. Hopefully it's

a smile. I don't know. We'll see what
happens.

Yes, Aussie classic sweet.

Growing up, we would often go for ice
cream on our family holidays.

After dinner, we'd always walk to the
ice creamery and get a big scoop of ice

cream. Being a little kid, you know,
it's running down the sides and my mum

to always say she was pretending to help
us clean it and she'd quickly eat half

of it. So my dish today is definitely
nostalgic.

Hello, Pat.

Hello, how are you going? How are you?
I'm great.

So tell us what you're making. I've got
a salted caramel Anzac biscuit inspired

ice cream. So it's got a golden oat
coconut biscuit crumb and a salted

sauce through it as well.

That's my favourite wicket in the world.
And one that everyone loves and has so

much nostalgia attached to it. Yeah,
definitely. Some people like them

some people like them nice and soft like
me.

Yeah, hoping for like a chewy, crunchy
crumb going through the ice cream. Yeah,

yeah. Get a bit of texture. That sounds
delicious.

So what are you making with your ice
cream? Some apple pies.

Oh, you're making a pie to go with...

Yeah. Your ice cream.

That's hilarious.

Even though we only need you to do one
of those, you've just taken it upon

yourself to take on two challenges.

Well, we've got to make a dessert for
the ice cream anyway, and I love my

family's apple pie recipe, so, yeah,
I've gone for it. Sounds good, mate. All

right. Good luck, Pat. Thank you. Nice
to meet you again. Good luck, Pat.

Pies are in the oven. Next step is to
get onto my golden Vicky crumb. The

is actually very much the same as the
biscuits.

coconut, flour, brown sugar, white
sugar, honey, and a little bit of bicarb

to give it a little bit of cup.

But rather than forming them into a
biscuit dough, I keep it nice and

because, you know, ice cream's kind of
nearly a wet consistency.

It'll absorb a little bit, so it'll be
crunchy and a bit chewy in your mouth,

similar to what you get with an Anzac
biscuit.

Done.

It's in the fridge.

Yes, I'm actually pretty excited to cook
today. I'm going to make a beef pie

with a little touch of cinnamon and
balsamic vinegar and onion jam to go

throughout the pie.

It kind of like gives that really nice
familiar feeling like, you know, you're

at home, you're just getting that bite
and you're feeling really cozy and nice.

Have a spoon.

Thank you. I've got my ice cream base in
the churner.

I'm not using an anglaise base.

I'm doing a coconut cream base.

Today I am making a ube coconut ice
cream, similar to halo -halo, which is a

Filipino dessert.

It's just a mixture of different dessert
components.

Electroflan, sago, condensed milk,
coconut cream.

So there's a lot going on.

Flustered!

Flustered! I'm feeling a little bit
flustered.

Jesus, I am way more blistered than I
thought I was.

I'm going to keep it really classic.
It's Australian classics week after all,

I'm just going to do a chuck beef pie
with some beautiful Shiraz and, of

the most silky, beautiful home puree you
can think of.

Matt, thank you. That smells good.

Thanks, Matt.

It's a crazy prize today.

So we're going to come down to this
pastry and letting things cool down so I

get that pie cooked and it not fall
apart.

A little bit more like that.

Do you have the scale?

Yeah. Oh, sorry.

Sorry. No, no, no. All good. That was
yours.

All good, babe.

I got ice cream, which I'm happy about.
I love ice cream.

My ice cream's going to be toasted
coconut, sour cherry and chocolate.

It's a play on, like, a Lamington vibe.

I'm doing just a classic creme anglaise,
but I'm going to put a bit of coconut

cream in it and some toasted coconut
flakes.

I like normal coconut, but, like, that
toasted flavour just gives it, like...

Oh. Oh.

which I like.

I'm going to do this sour cherry ripple
through it and then like chocolate

chips. Hoping to serve it like in a
coconut and then some chocolate mousse

then some toast sourdough breadcrumbs.

Oh, yummy.

My ice cream is just in the turn off and
I'm really thinking about how this dish

is going to eat as a whole.

I think the chocolate mousse will add a
real nice richness.

Yummy. I just have to make a simple
creme anglaise, pour it over the

emulsify that beautifully, and then fold
through some whipped cream.

It will really complement the beautiful
ice cream.

I want this to be like a fun dessert,
but I'm a little bit worried.

I've never opened a coconut before, so
that'll be the first time. But I've got

Aaron next to me, though, so he's got
guns if I need.

What's poppin'? I hope it works.

Ooh.

Ooh.

Oh, cool.

I'm joking.

Awesome. All of my elements are coming
together so far really well.

After last week's elimination, when I
nearly went home, I was pretty rattled.

But I think my job and my life back home
has prepared me really well.

As a nerd, you know, night shift, double
shift, I am someone who can dig deep.

And of course, being a Bondi girl, I
love an ice cream.

Oh, there's some good pies out there.
And there's some good ice cream.

We're in for a good day.

Annabelle, she's doing a roasted coconut
ice cream with a sour cherry jam to

ripple through and also a chocolate
mousse as well. A little bit of coconut.

I'm really excited about Dolphin Pie. So
she's doing a butter chicken.

Crowd winner.

Yeah. There's so many good things.
Hannah's making a cheeseburger pie,

sounds so different to anything I've
ever had before, so I'm super excited to

see that. I find myself, like, to -ing
and fro -ing between gravitating towards

the classic pies, just because I know
that they, you know, they're legit and

they work, but then also going, bloody
hell, I want to order a cheeseburger

I want a cheeseburger pie. Yeah, yeah,
totally.

I just hands down want a cheeseburger
pie. I'm so happy all these pies are

family size. Yeah. I am hungry for this
same thing.

Cool. Something smells good.

Like a cheeseburger? Yeah.

I think I've nailed the fact that this
pie tastes like a cheeseburger.

My beef is browned off with a beautiful
caramelized color.

And then I flavor it with all the
flavors of cheeseburger.

Burger pickle, American mustard, tomato
sauce, and a whole heap of cheese on top

to make it more luxurious.

Oh, cheese is run off. I don't want a
stingy pie. I want a generous pie.

It looks pretty cute.

It looks like a giant cheeseburger, but
I'm really happy with how I've assembled

it. It looks really nice.

Come on, Aria, 45 minutes to go.

Jack, do you have any spare butter,
brother?

Anywhere? Spare butter?

How are you going, all right?

I'm slow, but far behind.

I may have bitten off more than I can
chew.

I've got a lot of elements on the go,
but I don't have anything finished. And

the Swiss meringue I've started on, but
it's taking a long time.

My crumb only needs 10 minutes, and my
cake needs a bit more time, so I'm just

really pushed to that.

Even though I don't have the sponge
started, I've got about four different

elements on the go, and at one point I
realised I haven't even checked my ice

cream. It hasn't started churning, it's
in the freezer.

So I go to check and... Oh, you've got
to be joking.

My ice cream is completely frozen to the
pin I Did this ice cream cold but not

frozen before I put it into the ice
cream machine.

This is absolute chaos, okay crap

The

water has disappeared. Oh my god,

okay

I've accidentally let my ice cream
freeze.

So now it's all kind of falling apart.

My ice cream needs to cool down before I
can go back in the ice cream machine.

So now I'm just blitzing it over a water
bottle.

Oh, this is chaos.

I've got 35 minutes.

I think I can get something on the
plate. I think the sponge is probably no

longer on the cards.

And I just need to make sure that this
ice cream is all right. Otherwise, the

whole dish is kind of a disaster.

But I think it's good.

Finally, it's good news. My ice cream
has melted.

That's right.

And I can put it into the ice cream
machine.

I'm pretty happy with the lemon flavour.
It tastes really good.

But I'm running out of time, so I'm not
going to do the sponge.

I almost forgot the cake, Chef. What are
you doing now?

A crumb.

I've got this crumb with beautiful
chunks of crystallised ginger in it, and

hoping that'll give the dish texture.

It has a nice kind of bite to it and
crunch, but it also brings a little bit

relief to the dish.

But you've got an ice cream.

Yeah, you've got an ice cream. Ice
cream, meringue, curd, crumb.

And you're pleased with that Swiss
meringue?

I think so.

I'm really hoping this ice cream works.

And then all my elements come together
in a good way.

Otherwise, I mean, it'll be a bit of an
embarrassment.

I love, like, a pie with cheese in it,
so it's like a sort of Korean -Japanese

-y dish.

It's almost like a stir -fry of chicken,
cabbage, carrot, a bit of sweet potato,

and then in the centre there's like a
big pile of cheese, melted cheese, like

cheese fondue almost.

I'm thinking of doing like a kimchi
tomato chutney on the side with it too.

We'll be pushing hard today to get it on
the shelf.

It'd be great to see it on there.

We'll find out, won't we?

Yeah, my ice cream's in the churner. So
far it looks good.

I really like burnt bar cheesecake, and
I think it would be really cool to

incorporate it into an ice cream which
is cold, which is generally not how you

eat it.

Now, I'm just making a sour cherry gel,
and I'm also making card blackberries

and an almond rum.

I've got my chicken cooling down. I've
got my sauce in here that I'm just

blitzing. The chicken breast, obviously
that's a pressure point today because I

haven't used thigh, but I really prefer
the chicken breast in the curry.

If you cook it right and you marinate it
and you let it finish cooking in the

oven, it still is tender and juicy and
gorgeous. So hopefully I achieved that

today. It is a big reward, so don't hold
back. You've got 30 minutes.

Far out. Talk about pressure.

Whoa, that's tasty.

My toasted coconut ice cream's done and
my cherry gel is ready to start

assembling. Okay. The best part about a
jam -packed ice cream is just you, like,

do a scoop and you can see all of the
different elements you've put into it.

I want that, like, really pop of red
rippled through it and then all the

flecks of the chocolate chip.

Annabelle. Hello.

Curtis is in the house.

How wonderful is that? Nice to meet you.
You too.

I watched you on Surfing the Menu a few
years ago.

I reckon that's why my dad cooks now,
because you watch that.

So you're doing a sour cherry, coconut,
chocolate.

Yeah, toasted coconut ice cream, sour
cherry swirl.

Yeah, go for it.

I like how you're rippling that through.

Do you? Yeah, chunky. Yeah.

Don't mix it too much because you're not
going to get the rippling. Now, these

flavours remind me of something.

I heard Aussie classic sounds like a
Lamington vibe.

It is a Lamington vibe. It sounds like a
classic Australian flavour, which is

smart. I like that. I'm excited.

Oh, great.

Good luck, Annabelle.

Get that in the oven, girl.

Thank you, Chuck.

Hi,

Grace. Hello.

How are you?

How's the pork and fennel pie going?

Yeah, it's going well.

It's in the oven.

She's a rustic little number, isn't she?
Very rustic.

How long, cook time? What are you
running?

I've got, like, it's going to come out
on the two -minute mark. Yeah.

So I'm a little worried about, the thing
I'm mainly worried about is getting it

out on tip. Yeah.

And what are the little sidekicks going
on?

Yeah, it's a summer aglio, of course.
Okay.

And then I'm just doing a fresh little
side salad because the pie's a little

spicy. Okay. So it's in relief.

Cool. Love that. Thank you.

Yeah,

so time is sort of running away from me
a bit. I'm focusing on the summer aglio,

but I will need two minutes at the end
to get the pie out of the tin. I'm

worried because I have no idea how to do
it.

If you're making a pie, it needs to be
in the oven now. You've got 22 minutes

go.

Oh, my God.

Hey,

guys. Yeah,

I'm right into the thick of it, and I've
underestimated how much time I needed

to develop the flavor.

I don't want the miso to overpower all
the aromats or the eggplant, and

everything's just guesswork.

I need my pie to cook.

for at least 20 minutes, and there's 25
minutes to go.

I'm not experienced with pastry, I'm not
experienced with pies, so I'm trying to

just motor right now.

Hi, Aaron.

Hey, how you going? Oh, my gosh, we're
visiting you right in the moment.

Yeah, but the egg wash it and put the
lid on and get it in.

Mate,

it needs to be cooking now.

Yep. The pie takes at least 20 minutes
to bake. Yep.

Like now. Now, now, now, now, now. Yeah.

Because otherwise you're not going to be
serving us anything but wrong pie. I

know. I'm trying. I'm really trying.

Crimp like the wind, all right? Good.
Good luck, mate. Thank you.

But I've got to egg wash, got to bind it
all together, got to crimp it, and then

got to egg wash the top. There's still a
lot to do.

I just have to get this pie in that
oven.

What are you doing? Yeah, I'm doing
nothing.

Kind of fun.

Just over 20 minutes ago, I've got my
egg wash on and my spicy miso eggplant

is finally in the oven.

What felt like an eternity, it's finally
there and I just, I really don't know

if it's going to cook.

I'm not sure about that. I've cranked it
to 210 because I think with the time

left, I don't think it'll cook in time
at 200.

All I've got to do now is focus on my
pickle and hope to God that that thing

cooks.

With my caramel ice cream, it's going to
look really decadent and delicious with

crumble inspired by an Anzac biscuit.

I get the bicky crumb out of the oven.
It looks beautiful. It's golden brown,

I'm super happy with that.

My ice cream's made in the freezer. I
just need to do my fold -through.

I've got my apple pies in the oven. I
just want to give them as long as

so they're easy to get out.

Okay.

I get on to making the caramel sauce as
well, which is what will go through the

ice cream and cut through the sweetness.

And I just keep adjusting that salt
level until it's really flavoursome,

I've got that really nice and deep
caramel colour.

If I saw this ice cream flavouring
Coles, I'd definitely go and grab a tub.

you never know what could happen.

I'm the caramel man, the caramel man.

Can you hear your chip singing? Do you
know why?

Oh, that's good. We want that. Yeah.

So, singing chip.

Singing chip.

Yeah? I love singing chip.

Some of you are pushing it! You've only
got 10 minutes to go!

You all right?

Yeah, 10 minutes to go. I pulled the pie
out of the oven, but I need enough time

to flip this.

It's a pie inspired by Van Camp, and it
looks perfect, but it needs a little bit

of time to rest before I can get it
ready for serving. We have a pie.

We have a pie, guys.

And now I have an audience.

Faster. It's looking all right.

You're looking all right. Don't be
surprised.

Wow, you just never know, do you? Yeah.

I hope this thing comes out.

Me too.

I might just stick around and see how it
goes.

Oh, no. Okay.

Let's hope it's... Okay, she's lifting.
Yeah.

I reckon you got this.

Okay. She's looking good. She's looking
good.

I think you've just got to do it
quickly.

Oh, right out. She's out.

She's out.

It looks pretty good.

Oh, my God. I made that pastry.

You did. You did that. I did that, guys.

Thank you.

a pie, Jackie?

Good work, Dot.

Oh, it's toasty.

I'm taking my pie out.

Time is ticking.

I need to get this pie out of the oven
because I have to get it on this plate.

I grab my pie on my bed.

Okay.

Now what?

Be very rustic.

Mmm.

Mmm.

I don't know how to get it out.

I've got two bachelors. It's really hot,
so I can't... I'm too nervous about

flipping it, like... I just don't know
what to do.

There's literally no way this is going
to come out.

How the hell did you get it out?

It's time to platter my burnt barf
cheesecake ice cream.

So I've got my sour cherry gel on the
bottom and I add some charred

blackberries. because they have a kind
of jammy, smoky flavour which

that smoky, fast cheesecake ice cream.

And yeah, I'm really happy.

I don't know, I think if this works out,
I might get hooked and I might only

want to cook desserts.

Somehow, I've saved my lemon meringue
ice cream, and even though I don't have

the sponge today, I've got this
beautiful crumb, and I'm hoping that'll

lemon meringue pie element with the
buttery and crunchy texture.

I'm really just hoping that it'll all
work together and that the ice cream's

start of the dish.

I have had a super clear idea this whole
cork about all the elements I wanted.

There's so much sour cherry ripple and
chocolate packed into this ice cream.

I've got this little coconut that I
opened myself for the first time.

I'm going to do some crumbs at the
bottom. It's like a little treat that

find when you kind of go digging through
the dessert.

I like the taste. Oops.

Oh, my God.

Um, Swaggs, we're a minute to go.

Let's go.

Oh, my God.

Aaron is waiting for like one minute.
Wait, he still hasn't got it out?

Looking around me, there are some
structurally incredible pies.

So I'm looking at them.

It's got to come out one way or the
other.

Grace, I think you're just going to send
it.

I think I just have to tip it and just
push it out.

Yes, Grace.

Oh, it's a disaster.

Damn it.

It looks a bit like it's fallen out of
the freezer or something.

That is so annoying.

No.

This is for the... Surprise of a
lifetime.

You've got one minute to go. Let's go,
guys. Come on.

Go.

One minute call happens and I'm now
pumping.

Oven door open. I'm getting this thing
out. It's hot as hell.

And I need to get this thing on a plate
as soon as possible.

It lands on the plate.

She's not pretty, but there's a pie on
the plate.

So, that's a win.

That was stressful.

Very stressful, but I got a pie up. It's
still standing, just barely.

Yeah, so I'm pretty happy.

What a classic Aussie challenge.

Never thought I'd say these words, but
first up, for the cheeseburger pie,

Hannah.

I've never in my whole life heard of a
cheeseburger pie.

Anna? Hi.

So how have you made sure that every
bite of this pie, it just gives flat

cheeseburger? It's got the flavours of
cheeseburger, which is tomato sauce,

pickles, cheese and mustard.

It was just like tasting and adding and
tasting and adding until I was like,

that tastes like a cheeseburger.

Don't hold me back any longer. Let's cut
this thing up. Let's do it.

Oh, bloody hell.

I'm intimidated.

That is a slab.

Run it, me pie.

This is chockers. Oh, my God.

This would come with a toy.

Yeah.

And a juice box.

Hannah, that smell.

You know what? I love it.

This is my best cheeseburger test that I
have ever.

I have nothing else to say that I love
it. That's it. Thank you.

Hannah, this is a beautifully
constructed pie.

It just is. You know, like technically
speaking, the short crust on the bottom

is really beautiful. It connects really
nicely with the puff on the top. It's

not easy to make a pie that well built.
And the flavor is incredible.

And I noticed when you were browning
your beef, you were really cooking it

nicely and you were getting lots of
color on it. And you can taste it. You

it tastes like a really wonderful
cheeseburger with the pie. It's a

Hannah, you know you've nailed it when
John Christophe eats it with his hands

because the man does not like... sticky
fingers.

It's that balance of the sweetness from
tomato sauce. It's that tang from the

mustard and, you know, that delicious,
pickly, briny flavor. And then to just

signal, in case there was any scaring of
doubt that it was a cheeseburger, she

goes and puts sesame seeds all over the
top of her perfectly burnished pastry.

No, no, it is a pie burger.

Hannah, your totally feral idea is
brilliant and a joy maker.

Like, look at all of us. We're just like
smiling like crazy.

You've really nailed the flavour profile
of a cheeseburger.

And I love that you've used your mum's
superpowers because you've been really

strategic. You've thought about what
might fly off the shelves and will

with a big crowd.

And just bloody well done.

Congratulations. Good job.

I could definitely see a cheeseburger
pie in Colton. I feel like if I was

for the packer, I'd nearly want to do
this.

Like something weird and fun.

It's so good.

We'd love to taste your dish. Great.

From the top, looks really good.

From the side, looks terrible.

I feel like this is going to be pretty
embarrassing.

Hey, what have you made us? I've made a
pork and fennel pie.

And how'd you go?

I went really well until I had to get it
out of the tin and then I went really

bad.

You went really well until you did it?

Yeah. It doesn't have enough structure
in the pastry, I think, to sort of get

out.

Whoa.

Not bad.

Grace,

one of the most famous three Michelin
star chefs in the world, Massimo

has a pie.

that he describes as, oops, I dropped
the pie.

So we've all had a pie blowout, don't
worry. If I took a straight top down of

that platter, you'd be running for it on
social media to buy it because

beautiful caramelisation on the top.

The vinaigrette was nicely emulsified
and the green sauce was spot on. I

actually love the filling. Great. I
think you've definitely got that classic

pork fennel flavour. I love how tomatoey
it is. And, you know...

Your fennel is a bit crunchy, but I kind
of like it.

I love the combination of the fennel and
the pork.

Good match.

It's a little bit wet inside.

So nothing wrong with that, but you
should have reinforced it with a solid

dough. Otherwise, it's a good effort.

Well done. Thank you.

Grace, even though your pie had a bit of
deflated whoopie cushion about it, the

flavours were gorgeous.

I think it's a really good decision. It
just takes something really traditional,

puts it in a different casing, and then
just elevates a pie while still keeping

that comfort in there. I'm a fan, even
though it was a little bit flat.

Thank you.

First ice cream we'd like to taste
belongs to Annabelle.

I have made a toasted coconut, sour
cherry and chocolate ice cream, cherry

granita with a chocolate mousse.

I love how this looks.

So do I. I really do.

I

want

one more.

It's fantastic.

It's simple as that.

It's top dish.

And you know what?

I'm going to cry.

It's just brilliant. The effect in your
mouth, everything is working so well.

That dark chocolate is really like a
lift. And you look beautiful.

It really is beautiful. The way the
mousse works with the ice cream and then

crunch, the brightness and the freezing
cold of the granita.

The ice cream texture is flawless, like
elite work, both on the technique and

how balanced it is as well, and
obviously the appearance.

It is so amazing to see you work when
you have a clear idea.

Like, it is unbelievable. It is night
and day. You're a different person. Just

remember that, because when you do love
it, you produce dishes like this.

Thanks, guys.

I am really happy that judges loved it.
If I don't win today...

Coles, give me a call. I'll let you have
my ice cream on the shelf anyway, for

free.

Next stop, please.

Looking at my pie, I can see that it's
got a very nice

golden crust.

All I can hope is that the inside is as
good as the outside.

I don't know if the inside is actually
going to be cooked or not.

I've made a spicy miso eggplant and
coconut cream pie with Malaysian pickle

achar.

How long was this in the oven for?

Borderline 20, I'm not quite sure. I was
there with like a minute left, just

waiting and just like twiddling my
thumbs. I reckon slightly under, under

minutes, I reckon. It could be under 20
minutes.

Did you feel excited to get two layers
together and put it in the oven?

I think I was too stressed to be
excited. I'll just get it in as soon as

possible, try and crimp as fast as I can
and just straight in the oven.

I really admire you coming up here,
having tried something that you've never

tried before and giving it a crack.

You know, building a pie is like
building a house. You need the structure

right, otherwise the walls can fall
down. And sadly, that's kind of what's

happened, right? Your pastry's being
cooked a little too high at temperature.

And when you see it, the outside is nice
and crunchy, but the inside is still a

little bit raw.

The thing that I want you to understand
is the flavour of this filling is

delicious. And if it was served over
rice as a normal aubergine curry,

curry, I think it's wonderful. And then
that slaw, aggressively crunchy and also

full of flavour.

Aaron, do you know what I think your
vegetarian pie needs?

Big chunks.

Of chicken.

Just something meaty with a bit of body
in there to, you know, hold up that

really saucy feeling that you had there,
which has great flavour. Yeah.

Thanks, Aaron.

Thank you.

Today, time and stress have gotten the
better of me, but I'm very happy with

flavours, and my relationship with
pastry is actually improving.

Next up, Vinnie!

I made a tiramisu ice cream with a
biscotti crumb and a chalk orange coffee

granita.

A ton of tiramisu.

It was really, really beautiful.

You got that mascarpone, you got the
coffee element, and it was a lovely

that you had. The downside for me was
the biscotti.

It's really abrasive. I probably would
have left off the plate.

Aliona!

I made a... Beef and caramelized onion
pie, apple and dive and walnut salad on

the side.

That's a very good pie.

It's also really creative. You know,
it's a simple, comforting beef pie, but

you've used cinnamon with balsamic,
which has brought a bit too much

But I think you could have adjusted
that, and I think you were this close to

serving us a knockout pie.

Jack!

I made a beef Shiraz pie today with some
pon puree.

Then he's uncooked.

Okay, Jack, I'll start with the
positives. I love your pon puree.

It ends there.

The meat is tough as old boots.

Pie time!

What did you make? I did a butter
chicken pie. It was something I loved as

kid. I had a music camp.

I played the triangle.

I'm not laughing at that.

Oh, well, I only played for a year
because it was pretty hard,

So I've gone with larger chunks of
chicken today. I did use breast, which

preferred cut.

All right, I want to dig in, shall we?
Yeah, let's do it.

I love chicken breast in a pie. You want
enough sauce to keep it moist, but you

don't want a soggy bottom. And I'm not
going to know if it's top dish worthy

until the judges cut into the pie.

A little concerning.

This is cutting like a dream.

Whoa.

We're happy with that.

Wow.

I loved it.

I'm not going to lie, when you said
chicken breast, my whole body just had

a bit of a sad feeling because I
thought, you know, all that moisture, it

just not be there. But the way you've
left those chunks big, it's kept the

moisture there and you get these big,
generous, meaty bits surrounded by this

lovely, tomatoey, rich gravy.

Dot, when we came to your bench and you
said butter chicken pie, I was like,

jackpot of an idea.

It's really yum, and I like that you
haven't made it too sweet, which a lot

you know, commercial butter chickens
tend to be.

The filling of this pie is absolutely
fabulous. It's delicious. I have two

one that loves being adventurous and a
little spicy, and the other one that

doesn't. Both of them would really like
this. That looks absolutely fabulous.

That would look beautiful in a pie shop.
I can't fault the raita and that

delicious sauce. Absolutely the perfect
accompaniment.

Hey, Dot, hypervertically, if you got
your face... Smack bang on the pie in

store. What pose would you do?

I feel like a... Like a little side
action.

There's a very real possibility that
that might happen. Thank you.

I would love to be immune from
elimination.

So, you know, we never know.

You're up, Emily.

I have made an ube ice cream and then I
made basically halo halo.

I've never had an ice cream like this
before in my life.

And it was really fun because it has
that wonderful fudgy kind of texture.

I'd just be a little bit worried that my
kids would get it all over the couch.

But apart from that, it is a win.

Jackie.

I've made a peach and yuzu galette in a
burnt honey and ginger ice cream.

Jackie, there's a lot of really good
stuff with the flavour work here. You

a nod to those Asian flavours, but still
being quite a technically French

dessert.

Casper, you're next.

I made a cheese duck galbi pie with a
tomato chutney.

Casper, very creative.

None of us have had anything quite like
this before.

The flavour is really rich. There's lots
of umami in there.

It's a really delicious filling.

Next, we'd like to taste your dish,
Petra.

That's beautiful.

Who is this?

Presentation. I've made a bath
cheesecake ice cream with a brown butter

Mate, I'm going to give you a mad prop.

Like, I would have never thought to try
and impart bath cheesecake into an ice

cream. Technique -wise, you've done an
awesome job.

Thank you, guys.

Thank you for that. Thank you.

Thank you. Okay, next stop, please.

Look.

it's not exactly what I was after. But
I'm hoping that it's a real knockout

to the judges.

This is a challenge today that I really
want to win.

Luke, what have you made?

I've made a lemon meringue ice cream.

Not quite everything went to plan. I was
hoping to have a sponge on there as

well. And I think at just some point
during the cook, I decided that that

going to happen. So I just pivoted and I
tried to focus on my other elements.

Luke,

the ice cream is phenomenal.

It has such a beautiful texture and
balanced lemon flavour.

It's not acidic, but then you definitely
know it's there. It's really smooth and

luxury. Who says that about lemon ice
cream? No one.

I was probably looking for a little bit
more curd in the ice cream.

I'm kind of glad the cake didn't make
the plate.

You know, you were trying to hero lemon
meringue pie and you've got the elements

on here that represent that. The ice
cream itself is absolutely gorgeous.

I think there's such a danger with
lemony flavours to taste a little bit

dishwashing liquid.

It has such a lovely, rich lemon flavour
in it. So, well done.

The next one is Bart.

Yeah, Paddy.

Being safe today and up on the gantry
would just be amazing.

Even more incredible would be to have my
mug on an ice cream tub in cold.

But this dish today is exactly how I
pictured it at the start of the cook in

mind. And, you know, it starts to creep
in like you never know what can happen.

Hi, anyone?

Oh, wow.

This is what I feel like.

He just made himself a hybrid challenge.

Oh, my goodness. Oh, whoa.

Oh, my God, my eyes are sweating.

That'll do. Oh, wow. Thank you so much.

I feel violated.

What is it?

So it's a salted caramel ice cream with
a golden bicky crumb and an apple pie.

Wow. I've never been so scared to eat
it. I know.

I know. It's very naughty.

Are you trying to kill her?

Pat, that ice cream, it is lovely, it's
gentle, it's rich.

And on top of that, you have the
audacity of doing a pie on the top of

I mean, that pie is lovely.

It is fabulous. I mean, the texture of
your ice cream is just velvet.

And there's that perfect amount of salt
and caramel in there.

I don't even care about the pie, the ice
cream's so good. But the pie's really

good too, and the apple's spiced really
nicely. It's a really wonderful effort,

Pat. Good job.

Thank you. It's just perfect. All these
really Australian tastes, and they're

there in the ice cream. Just does that
sea sauce so perfectly between the salt

and the sweetness, but still punches
with that caramel flavour.

And I think if I had a tub of this with
like that much left in it, I'd actually

hide it from my partner in the fridge so
that I got to finish it.

I love watching you at the moment. Like
you are just happy as Larry in this

kitchen. It's showing on the plate.

The pie is funny because it could be the
best shortcrust I've seen in a day.

Yeah, podcast.

Today was a classic Aussie challenge,
and what a ripper.

Half of you cooked pies and half of you
made ice cream.

The best part is the top dish from each
not only wins immunity, but will also

have their product on freezer shelves in
cold stores around the whole country

tomorrow.

You guys really impressed us.

We saw everything from the inventive to
the classic. But there was one pie that

we just wanted to stick our faces in.

It was so delicious.

Hannah!

Ice cream makers,

you guys smashed it.

But... There was one cook whose ice
cream was so good, it not only made us

nostalgic, but left us in no doubt that
we would devour an entire tub.

Pat!

Pat, how do you feel? Your ice cream
being sold at Coles. It'd be really cool

for especially my family to see. Yeah,
really good.

You can sign some child's pie. That's
right.

Anna, how do you feel?

Your pie is installed around the
country.

My kids are going to be so excited about
this.

And I won't have to cook dinner. I can
just, like, reheat a pie.

Great work, guys.

Well deserved.

Chef Curtis, it was so lovely having you
back in the kitchen.

In fact, we want some more for tomorrow.

Oh, yeah, listen.

I love being here. I love being around
you guys. You're all so talented. So I

would love to come back tomorrow.

You guys are going to need to get some
rest because tomorrow you're going to

need all your energy.

You can get Pat's salt and caramel ice
cream and Hannah's cheeseburger

pie available at Coles tomorrow.

Tomorrow night.

Curtis is back. Here we go.

With another surprise.

I've brought you... Oh, my God. Let's
go, guys.

But this time, his surprise leads to
someone's goodbye.

Oh, my God.

Uh -oh.

I just hope I've done enough to stay
alive.

You all right, Aliona?

I'm really hoping it's not going to send
me home today.

I'm not ready to go.