All language subtitles for MasterChef Australia - S18E32

Previously on Mercy Chef Australia...
It's time to start!

Aussie Classics Week brought a Cavalad
top blow.

I thought crocodiles were an adrenaline
rush.

Being in the kitchen, mate, that is ten
times harder.

And a legendary prize.

The winner will have their product in
all the coal stores throughout the

country. What?

With massive wins for Pat.

Your ice cream is just velvet. It is
fabulous.

And Hannah.

It's a revelation.

Congratulations. Thank you. And.

You lots won't be cooking.

These guys win.

The eliminated contestants battled it
out. What?

Girl. And Bella won her spot back in the
competition.

But. We had to say ooroo to Jack and
Dot.

It's just been a dream come true to be
here and to celebrate food every day.

Tonight, it's time to get psyched for
Sweet Week.

Ooh la la!

Walking into the kitchen today and it
looks so cool.

It's like Willy Wonka's Wonderland.

Ooh la la.

Ooh la la.

Isn't this incredible?

It's a brand new wig.

And guess what?

Sweet, sweet!

Bella,

you could not have come back at a better
time, hey? It feels like meant to be.

How do you feel about an entire week
cooking sweet?

I am thrilled.

Aaron,

last dish you cooked was an amazing
dessert.

I peaked too hard too early.

When it comes to desserts in my brain,
it's literally like four or four, page

not found, blank, error.

It's not there.

Before we get going, there's someone
we'd like you to meet.

The chef about to walk through those
doors is known for intricate creations

whimsical desserts.

He's the king of sweets and a dear
friend of the show.

Can anyone say crock -a -bush?

Please welcome the macaron magician
himself. Oh, no way.

Adriano Zumbo!

Zumbo in the market shop kitchen.

He is an absolute great legend.

Just so excited.

Hey, mate.

Zumbo, mate.

It wouldn't be a MasterChef season if
you weren't involved. But what do you

about coming back here and meeting the
latest bunch of home cooks?

Oh, look, we all started somewhere.

You know, and I think, like,
MasterChef's such a great starting

for your culinary journeys, your
careers, to see people with that

drive, that desire.

It's always great to be here.

Today's immunity challenge is a lucky
dip.

of these cloches is a different hero
ingredient that you must turn into a

dish.

Alright. This is how it's going to work.
One by one.

You'll select a cloche and reveal the
ingredient underneath.

If you don't like the first ingredient
that you reveal, you can choose again.

But it's a gamble.

Whatever you uncover on your second
pick, That's the ingredient you must

with. Shall we get this party started?

Okay.

I'm actually really excited about this
challenge.

I feel like it's my superpower in a way.
When I see ingredients, I have this map

in front of me going like this
ingredient and this ingredient and this

paired with this, this, this, this,
this.

Aliona, do we choose?

Yes. So it's me, you, and a sea of
cloches. Let's go.

Okay.

I need to feel the side first, I think.
You need to feel the energy, feel the

vibe, feel the spiritual. I'm excited to
see what's underneath the cloche, but

I'm also a little bit scared. It could
be something that you don't really find

in a dessert, or it can be something
really basic. Okay, this one.

That one?

Yes. Here we go.

Aliana, you've picked...

Fish sauce.

Oh, my

gosh, it's the fish sauce.

It's such a bold ingredient that I don't
know if I can really hero that.

But on the other hand, it could be
really fun.

I'm going to give you three seconds to
think about it, and then we need an

answer.

Yeah, do you know what? I'll just do
fish sauce. Fish sauce!

She's in with the fish sauce!

That means you're making a dessert which
has to hero fish sauce.

You can take it to the top of the room.
Enjoy.

I know it's crazy and it's not going to
be easy, but I'm going to try.

All right, Petra, your neck. Let's do
it.

Hey, nice to meet you.

And...

Alrighty.

Let's try this one first.

Let's do it. Let's see if your vibe's on
today.

You ready?

Yeah.

You have chosen Tonka Bean.

Okay. Yeah.

What is Tonka Bean?

What can you smell?

Reminds me of something. It's kind of
molasses -y. I don't mind it.

I don't know how to use it, but I
actually don't mind the aromas that are

from it. I like a punt every now and
again, and my gut's telling me stick

Tonka Bean.

Lock it in.

Let's lock it in.

Oh, yeah.

Let's do it. Lock it in.

OK, Bella, let's go.

Go, Bella.

I'm actually hoping for some unusual
ingredients under there. I think

the best desserts come from that
surprise of, ooh, this isn't usually in

dessert.

Yeah, we'll choose this one.

This one? Yeah.

Really? Yeah, I have faith. Okay. Well,
Bella, you have chosen...

Kombu.

It's out there.

Tough one, but it could challenge me.

Um... Alright, let's do it.

Adriano Zimbo is in the house. It's
sweet week. I want to show the judges

far I can push myself with desserts.

Shall we? You shall.

Where are we going today?

I'm going to go with this fella right
here.

Oh, wow. Number eight.

Avocado!

What are you thinking?

We'll go somewhere else. All right,
somewhere else.

It's going to be another screwed up one,
isn't it?

waiting my turn, watching everyone pick,
like, some absolute banger ingredient.

Blueberries.

Yes.

Chestnuts.

Yes, that's so good.

And then other people are getting the
most random ingredients ever.

Come on, Mari.

We'll pick again.

Pick again? Yeah, yeah, I'll pick again.

Drama.

Barbary.

Tamarind. I'll take it.

Lungen. Ooh.

Let's do another cloth.

Cardamom. Ooh, that's good.

I'm happy with that.

I'm, like, praying to God that I get
something that I love and want to cook

with.

Hibiscus!

Yay!

Yeah, yeah.

There it is. I have no idea what's going
on. You look very confused.

Like, just never cooked with it.

Okay. I don't even know if I've eaten
it. Okay.

John, you've got to think about whether
you can hero hibiscus.

Nah, let's do it.

You want to go for it? Yeah. You're
choosing it? Yeah. Staying with it?

Last call? Yeah.

Hibiscus is yours.

Everyone has their ingredients.

You have 75 minutes to make your
ingredients.

the hero of your dessert.

The pantry and the garden are open.

We're choosing the country to be saved
from tomorrow's elimination.

All these ingredients are so different,
right? But they all share one thing.

It's got to be the hero.

So when you're creating, you remember,
soft and comforting flavors are going to

be your best friend.

Okay, everyone, have fun. Good luck.
Your time starts now.

Now. Come on.

What do we need?

What do we need? What do we need? What
are we getting? I don't know.

It's chaos.

Oh, my gosh.

Party in there.

Oh, my God.

One of you, one of you, one of you.

I think there's some pretty wacky
ingredients today. I feel like I'm

lucky getting the cherries, but I can't
do something too simple. There's people

out there like Bella using kombu and
Eliana using fish sauce.

So I think if I want to have a chance of
getting that top plate today, I'm going

to have to blow the judges out of the
water with waiver and segment.

I could take the whole plate.

I'll just take the thing on top.

I'm feeling really inspired.

I really love this sauce.

I think it's quite versatile.

So, yeah, I'm actually pretty excited. I
think it's going to be a fun cook.

It's a white apron day, so I want to
create something fun, something maybe

were not expecting at all.

But it also has to be intentional. It
has to eat well. I mean, in the dessert.

Aliona, hi. A little bit fishy over
here.

Hopefully not sufficient.

Oh, jeez.

Yeah, yeah, yeah. God, God. That's where
I don't want to go. What are you

making? I'm making fish sauce ice cream.

And then I'm going to make fish sauce
caramel.

Then I'm thinking some crumbs, but very
mild. Maybe just a little touch of

orange and hazelnuts.

And I'm thinking orange gel with black
pepper and fish sauce in it as well. So

you're putting fish sauce in three out
of four elements. I love fish sauce.

If you pull it off.

I can see where you're going with the
thought process, but you've got to make

sure you're tasting.

Yeah, yeah. Everything, you know,
because you're balancing through the

dish, the flavor.

Yeah, thank you. Let's hope you pull it
off. Yeah.

Zumba seems to be excited about my idea,
but he says, like, just practice

restraint.

I want to impress him, so I'm going to
taste, taste, taste everything.

So hopefully I will.

my, you know, flavours and how I can
balance things properly.

Why did it turn off?

I got tamarind. I'm thinking of doing a
tamarind ice cream.

And then I'm thinking of doing possibly
a cum villis and tamarind praline.

And we don't know how... It's a day of
experimentation.

Really wary of this one.

Do this.

I've got cardamom. So I'm going to try
and make a cardamom and white chocolate

blondie with a carrot and cardamom ice
cream and a walnut crumb.

Yeah, we'll see how we go.

I've got barberries and I'm still
processing it. So I'm happier about it

chamomile, but still not stoked.

But having a taste of it, it kind of
tastes a bit like almost like dried

like goji berry. So where my mind's sort
of taking me now is almost like I want

to go with something dark chocolate,
maybe like Rocky Road -esque as well.

So we'll see. I'll have to push that.

I'm feeling excited to experiment with
kombu today.

Usually in a dessert, I'm pretty
confident in my technique and how to

incorporate different flavours.

I've never worked with kombu before.

I'm going to play around with a few
different ideas once I try this kombu.

Well, that's salty.

That's very salty.

And it's like salt with extra umami.

Bella, you are... Our hero for sticking
with the kombu.

Are you regretting it? What's your smile
doing? Is that a happy smile? It's not

a happy smile.

I am stressing out.

I haven't really tasted kombu before,
and it kind of just tastes like salt.

A bit of funky salt. Yeah, like a bit of
funky salt.

Okay, so what are you making?

I'm not sure.

I'm thinking an ice cream, but I don't
know.

Right now, you need to make a decision.

And kombu is the hardest ingredient that
was amongst those 40 ingredients.

Really? It is the trickiest one. Take
that on board. Choose that palette.

I have no idea what this dish is going
to be.

I don't know.

I'm having big regrets right now.

I'm concerned.

I don't have any idea what I'm cooking.

Yeah.

My mind is all over the place.

Yeah, I'm really not sure what I'm doing
today, and I think that's sewing.

Tasting the kombu, it's got a lot of
umami and saltiness, almost in the way

miso does. So I'm thinking I can infuse
some cream with the kombu and turn that

into my ice cream base.

It's going to be fun.

I also think about other Japanese
flavours, like black sesame.

A quick little sponge might work as a
flavour to complement the kombu.

I feel like I just need to cook
something.

So hopefully I can pull it up.

Okay, that's fine.

I've never played with vegetables in an
ice cream.

Can I have some of your flour?

No, come on.

Yeah, go, go.

I'm making a tart today with tonka
beans.

Actually, I'm feeling excited.

An ingredient I've never heard of, never
eaten, never used before.

I'm just going to keep it really simple
and see how I can build.

So I'm going to make a tonka bean creme
diplomat. I'm going to do a tonka bean

and dates caramel.

And I'm also going to do some shaved
chocolate on top.

So right now I'm going off what I think
tonka bean is. I smelt it and it smelled

very molasses -y, like a lot of warm
spices, kind of hints of vanilla.

So I'm thinking this actually might
carry a lot of flavour.

Need to get a big, big move on.

If I can manage to pull this off, I
think I've got a real good chance to win

of those three immunity spots.

I'm a diplomat.

She's gone. She's gone.

That's okay.

Vinny, how are you? Good, how are you?
Tell me, blueberry.

What are you doing? I want to fill the
mold with chocolate, then I want to make

a blueberry syrup, pipe it in, and make
a skill.

and then like a chocolate soil, and I
put blueberries on there to make it look

like blueberries in the forest.

So what's the name of your dish?

Blueberries in the forest, I think.

Blueberries in the forest? Yes. Are you
having a laugh? They don't even grow in

the forest.

Well, I'll come back and check on you,
Vinny. Thank you, yes. Don't disappoint

me, please. No.

I think this bowl is enough.

You've got chestnut?

Yes. What are you making?

I'm going to heat chestnut in chocolate
cake.

Oh, yeah?

And then I'm going to do a chestnut
quill. I'm going to do some sort of

Compote, I'm getting maybe pear, some
creme fraiche.

I'm just like, it's definitely going to
develop along the way. Go for it.

Thanks.

Luke. Chef. How are you? Good, how are
you? Well, tell me.

I've got the cherry.

So, yeah. And I want to do a cherry and
chocolate coconut mousse cake.

And I'll do a chocolate glaze, like a
mirror glaze.

It's a lot of work in 75 minutes. It is
a lot of work in 75 minutes.

Hey, Annabelle.

How are you going with your hibiscus? I
am experimenting.

What's that for?

That's a dumpling dough. I'm going to do
coconut and hibiscus dumplings in like

a hibiscus tea.

What? Is that good? I did not expect
that, but let's roll.

Good luck.

Hey, Pat, what do the buns look like?

Yeah, yeah, yeah, that's not bad.

I've got a nectarine as my ingredient,
and I was pretty happy because I had

avocado at Trez, and I had no idea what
to do with avocado.

So pretty happy that my gamble paid off,
but the tweets aren't my strength.

So I don't know if what I'm doing is
correct. I'm just whisking things at the

moment and hoping they come together.

Very confused and very, I guess,
jittery, a bit nervous, because I don't

clear idea of what I want to do. I have
a rough idea.

Oh, Jesus. Here we go.

I want to do a sponge soaked in
nectarine syrup with a creme diplomat.

And I'm hoping that I get ideas as I go
along.

Hi, Aaron.

Hey, Aaron. How's it going?

Let's get that off the heat.

I'm freaking out a little bit with the
nectarine.

What are you making, Aaron?

I'm trying to make a sponge that's going
to be soaked in a brandy and nectarine

syrup. I'm going to have a nectarine
-flavoured creme pat or diplomat. I

decided yet. The pie's on top.

And the other elements are kind of
coming to me as I go.

Careful with that because time will go
and then you'll be still figuring it

Yeah. And we'll have nothing left.

I think with your last dessert, because
you had that soy sauce caramel in there,

it had such a wonderful Aaron touch to
it. I'm not saying put soy sauce in

but I'm wondering if there is something
that you can do in another element while

still making sure that your stone fruit
is the hero.

Aaron it up, in my mind, means to amp
something up with flavor.

and to think of an interesting pairing
that comes naturally to me.

I run to the pantry and I grab some
chilies and I throw it into the syrup to

infuse that chili to bring it all out.
To add another element of complexity

what is a very simple syrup.

Hopefully that will all come together.

Where's the rice? The boys are empty.

Is that it? What's in that container?
What's in that?

Make it short and swift.

45 minutes to go.

Come on.

Laminate it once.

Got my crumb in the oven, but kind of
looking like a big cookie, but I think

that's how it's supposed to look.

Today I got the oranges, so a very
versatile ingredient compared to some of

others. So whilst that's great, I think
it does put a bit of pressure on as well

because you've got one of the easier
ingredients.

Before MasterChef, I definitely would
have been a bit fearful of cooking a

week of sweets. It's not really my
thing, but I was lucky enough last week

win the ice cream challenge and get my
ice cream in all of Cole's stores.

It's definitely given me a bit of a
confidence boost that, you know, maybe I

do dessert.

So I really want to make something
special to have a chance for that

And an added bonus would be to impress
my fiancée.

That's my fiancée's baker, and I want to
impress her.

I'm going to make a Milfoy, so some
laser rough pass with some really nice

fillings highlighting the oranges, so
both the juice and the zest and

like that, so that's the aim.

I'll be injecting orange into the Milfoy
today by making a cream diplomat with

orange zest and some Cointreau, as well
as an orange gel, and it's going to be

really bright.

But I will be incorporating some roasted
almonds and a date puree to my milfoy

because although it is a challenge in
heroing orange, I think if you just go

orange and orange and orange, it can get
a bit overwhelming.

So I just want to make sure that I get
the right amount of all of those

so that the dish is still cohesive.

All right, we're close there.

OK, what's happening, what's happening?

This has always been a dream of mine, to
be on MasterChef and to make it to

Sweet Week.

Stay clean, stay clean, and let's do the
eggs. So eggs, please.

I love making sweets. I love making
cakes, desserts, being really creative.

What else do I need?

Today I got plums. And when I think of
plums, I think of very rustic, cosy

desserts. They're always baked, they're
always warm.

I don't want to go down that track today
because I don't want to make it boring.

Why am I scared?

Jackie! Hello. How are you? Are you
happy with the plum or what? Yeah, I

the plum. Nice.

Have you used plums before?

Yeah, I've used plums, but in very
traditional, homely desserts. They're

comfy and warm. That's what I was
saying.

It's like grandma cooking, you know,
plums. Yeah, pretty much.

So how are you going to elevate it?

I'm actually going to do a bit of a hot
and cold plum dessert. So I'm going to

do a chocolate chili ice cream with a
plum granita and a plum jam on top and

maybe a little crumble if I've got
enough time as well.

I think that's smart.

Yeah. I'd order that on a menu. Good
luck. Good luck.

This flavour combination comes from
where kind of plums traditionally are

in, which is a lot of more warm flavours
and earthy flavours.

It is a bit of a unique flavour
combination, using chilli with the

cream. Yeah, definitely taking a bit of
a risk today. Immunity is up for grabs,

so I want to make sure that I'm in with
the shot.

Oh my god, these are so cute.

Tap and go.

So there's 30 minutes to go and
everything seems to be going really well

tonka beans, huh?

This is unbelievable.

I've got my home diplomat and caramel on
the go and now I need to incorporate

the tonka bean into my creme pat.

As soon as I start grating these tonka
beans.

Oh, this is bitter.

The tonka bean? Yeah.

This aroma just hits me and I'm thinking
this is not what I thought it was. It

is completely different.

I am in trouble.

Petro? Hello, how's it going? Close
call, nearly forgot your tonka beans.

yes. That would have been not good for a
curio challenge.

Cracked into one.

So the smell, I was getting like a lot
of like molasses, kind of some sort of

floral notes and vanilla. And then when
I taste it, very marzipan -y, very arm

and essence, cherry.

Polarising.

Tonka beans are dangerous, aren't they?

Oh yeah, they're very overpowering.
Yeah. If you go too far, make sure you

it. Everything. And then when you're
having to do each element, taste them

together. Yeah.

Yeah.

I'm feeling like the dessert curse is
back for me. I am panicking. The flavour

profile in this tonka bean is not what I
thought it would be.

I need to reassess my entire dish.

I think I'm going to add a couple of
things just to harmonise with the tonka

beans because they are quite intense.

They are quite overpowering. So that can
actually take a...

bit in terms of other flavors so i still
want to make it hard but i think i'm

going to add some orange zest dates uh
to my creme diplomat so i'm going to

grate a little bit of fresh orange zest
my creme diplomat just to lighten it a

little bit ease the hit of that tonka
bean okay

yeah i'm really struggling with this one
can i give you a quick kombu update Oh,

yes. Because it seems important.

Yeah. So Bella, she tried converse the
first time and went, oh, my gosh, this

is salty.

So she is in a world of pain. Far out.

I don't know.

I'm really excited for Pat.

Okay, we've seen a couple of milfos with
various success.

But I'm really excited about this
because he's not just heroing the

He's adding a couple of other flavours.
I think are very, very supportive.

Going to make like a date sort of
compote thing. Sounds good. I think it's

really solid idea.

And do we have a little fish sauce
update?

Oh, my God.

Aliana? Fish sauce ice cream. Fish sauce
ice cream. Whoa.

Fish sauce caramel.

Orange gel.

with a little bit of fish sauce. Also
fish sauce.

Hazelnut crumble. Hazelnut and orange
crumb. Hazelnut and orange crumb. Three

elements with fish sauce in them. I get
that style of creativity, but you don't

understand because you're using so much
through a thing that this one has to

have 5 grams, that one has 10 grams,
that one has 30 grams. It's a skill.

very big skill.

Wow.

At this point, fish sauce is in every
single element.

It's in my ice cream, and it's in my
caramel, it's in my orange sauce, and

there's fish sauce in my crumbs because
I needed a little bit of saltiness

there, so I have fish sauce.

That's why I use the salt, right?

Aliona! Oh, hi. How's the science
experiment going?

Getting that umami or what?

I'm getting a lot of umami.

Oi!

Never thought I'd see the day where
there'd be a fish sauce ice cream in it.

Really? Yeah, well, would you ever do it
if you didn't have to? I would. I

actually would.

This is a fish sauce caramel.

This dish is all about balance.

Yeah. If there is a gram either way, it
just throws it out of whack. Yeah, yeah.

Good luck. Thank you.

So Andy and Zumba actually look a little
bit concerned.

But I feel that every single element has
intention behind it. And the quantity

of the fish sauce is, like, very
different. So I think it's going to

Oh, the clock's right above us. Yeah, I
know.

Gaspar, how's the barberry experiment
going?

Oh, yeah, it's going.

I've got some pickled barberries going
on there. I just did my barberry gel.

I'm interested with these pickled
barberries. Pickled, sure.

I've done like a sweeter sort of
pickled. I think it's really pumped them

lot.

Good luck. Thanks.

I got... Cameron. So I have just got
Cameron's ice cream turning at the

I've created my caramel for the record.
So now basically going straight to Vicky

Cumbulis Praline, which is a type of
dried anchovy, just so it has a bit of

Asian finesse with it.

Is there my black sesame in there? Or am
I blind?

I'm blind.

Part of me is my focus today.

And at this point, I've only got three
elements on right now. So my cardamom

white chocolate blondie with a carrot
and cardamom ice cream.

So my ice cream's in the tanner, my
blondie's in the oven. Now I've got to

on to my crumb.

No time to sugarcoat it! Ten minutes to
go!

I believe I made it fun.

Yeah, mate, great effort.

Today, I'm stuck with kombu as my hero
ingredient.

It's really, really salty. So I'm just
really struggling to balance the kombu

flavour into my dish.

Hey, Bella.

Kombu dessert. Are we in love?

It's going to have to do.

We're not in love, but there's something
there.

Yeah,

if you're lucky, you'll get to eat
something today.

What are the elements?

There's this crumb, there's this
caramel.

And a tiny bit of ice cream with sliced
sesame sponge.

Where's the convo again?

It's in technically everything because
I, like, soaked some in water and so

there's a bit of that water in there.

I'm not even happy with the flavours of
my dish.

I try all of my different elements.

It's a hard flavour.

It's light, yeah.

I've got a few elements done, I'm just
not happy with any of them and I can't

see how they've become a dish.

But the ice cream in the turner, I...

Don't think I'll serve it.

I don't think I'm going to get something
on the plate at this point.

Yeah, I'm really worried.

Sorry.

I'm trying to get it to wheel, but I
don't know if it's going to hook in

We're getting somewhere.

I'm scrambling to get this dish done.

I'm not happy with the ice cream and
black sesame sponge.

But there's no time to fix it.

There's no going back.

Hopefully the judges will taste the
kombu that I've tried to infuse through,

I am really worried that I might not
have cleared it today.

It's not my best work. I'm really not
proud of this.

My entremet is in the freezer.

Now I'm just working on my glaze and I'm
hoping to get it done.

I hope I can get the tartness of the
sour cherry and the freshness of the

cherry.

The hibiscus is in the dumpling filling
and then it is also in the tea that it's

going to sit in.

I think it tastes like hibiscus.

I can get hibiscus.

So hopefully I've got a couple of things
working towards hibiscus on my plate.

For someone that doesn't really like
desserts, it's pretty good.

I am banking on this one being so good
that I don't even have to cook tomorrow.

Hi, so I'm just snacking on some plums.
I'm going well.

The challenge today is to feature plums,
so I need to make sure that this

dessert isn't overshadowed by the
chocolate and the chilli.

As I'm plating up, I'm really excited.
The colour of the plum granita is

beautiful and you can definitely tell
it's plum.

The flavors of chili chocolate ice cream
are so silky and not overpowering, and

I'm really happy with the plum jam and
the crumb.

I've definitely pushed myself outside of
my comfort zone and played with flavor,

not played with before, like chili and
chocolate. So I'm excited, and I hope

I've done the plum jam.

Wow. That's my first cup of ice cream.

Prove you are the Grand Ole Clam. Five
minutes to go.

Hope to God that it is.

what I'm supposed to do.

I'm pretty happy.

Everything's coming along well.

Picking orange was super lucky for me.
It's something I'm comfortable with.

Tasting my creme patte for my orange
millefeuille.

I'm really happy with the orange
flavour. It is gentle and that's why

with the gel, it's super strong orange,
really zesty flavour.

I grab the pastry out of the oven and it
looks perfect.

Yeah, stoked.

I'm really happy with the pastry. It's
cooked through beautifully. It's nice

brown. I've just got to try and plate it
up beautifully now.

I start to pipe my creme diplomat into
the different layers, and then on top

dressing it with my date puree and my
orange gel.

I top it with my almonds and my torched
orange segments, and I'm really happy

with what I've delivered. I've hit
orange in a lot of different elements,

also introduced other flavours to cut
through that.

Oh! Needs to get a big, big move on.

Ah, pretty stressed. Yeah, pretty,
pretty stressed and a lot to do. And I'm

losing my bearings at the moment.

I've got to be really careful that the
Tonka Bean doesn't actually overpower my

cast. But it still has to be there
because I have to hero the Tonka Bean.

I've got to find a balance.

I put my caramel into a piping bag and
my tonka bean creme diplomat into a

piping bag.

I'm actually pretty happy with my creme
diplomat. It's actually quite nice.

I'm kind of in a bit of shock, to be
honest.

I've used an ingredient I've never used
before, never tasted before.

You all right, brother? Yeah, I was just
waiting. I'm just going to wait for

these tart shells to cool.

I get one tart shell out and I start
piping.

It looks cute. It's on, you know, a
little stand.

It's a little tart.

I think a bit of dark chocolate would go
really well with this. Sprinkle it over

the top.

I just hope that all my flavours work
really well together.

I would love to be in the top three
today.

No hot fakes ideas today.

Three minutes to go.

Come on.

That was great, man. Thank you.

I'm feeling like I'm in a good spot
right now with my nectarines and cream

dessert.

My sponge is out. It's cooling.

Boom. There we go.

So it's been pretty good, actually. This
is my first time making a sponge, so

I'm pretty happy with how it turned out,
actually. Like, as you can see, like,

squishy, airy.

Everything a sponge should be.

I've got to soak my sponge in a chili
and nectarine syrup.

Ooh, that's got dick.

And I put creme diplomat cream just on
top with the nectarine flavoring through

it. All in all, I'm pretty proud of,
yeah, making a cake today. You know, I

don't make cake.

So hopefully heroing the nectarines and
heroing the fruit and having them in

multiple elements in different ways will
get me in the conversation.

Like, you know, getting fast -tracked
into immunity, and that's where I want

be.

i think it looks okay but the praline
should be okay i just need to cut off

everything 30 seconds to go and i'm like
literally

immersed in the fish sauce caramel i'm
like oh is it too salty is it like what

what so i'm trying to really balance it
before it goes on a plate fish

sauce is everywhere it's my ice cream
it's in my crumb it's my car

I'm starting to doubt myself if it's
really just way out there.

Oh, my God.

We'd love to taste your dish.

Pat!

I'm really proud of what I've created.

I think I've nailed really good
technique.

The pastry looks really great, the creme
diplomat's holding perfectly, as well

as just combining all those different
flavours together whilst remaining

as that hero.

Hope it tastes as good as it looks and
the judges love it as well.

In honour of Sweet Week, do you mind if
we call you creme pop?

That's all good with me.

You like that? Yeah, it's a good one.
Creamy Pat.

All right, Creme Pat, what did you make?

I made my orange mille -feuille.

And your ingredient was?

Orange.

So in between the layers of the rough
puff, there's orange creme diplomat and

the orange gel, torched orange on top, a
little bit of mascarpone cream, a date

puree, and some toasted almonds in there
too.

Okay, Pat, we're going to taste this.

Creme Pat.

I think with this one it might be
Diplopat because that was really, really

heavy.

It was the thing that was carrying the
orange the most for me. Because it had

that texture where it clings to your
palate, that was the one that was always

there. And just when you thought that
the skin on the armour was going to be a

bit too much, bang, that death hit you.
So that was super smart.

Pastry on point, mate.

That is a ripper.

That is a ripper. Well done.

Pat, I love that you built everything
around that orange.

Almonds and the dates were just like the
perfect things to support that. Even

though there's quite a few rich elements
in there, my palate still felt very

fresh. So that is a major thumbs up from
me. Thank you.

I loved it.

The pastry was crispy and orange was
singing.

It was beautifully balanced and I love
those crunchy almonds.

That is fantastic.

It's nice.

Next dish we'd like to taste is Eliana.

Fish sauce is such a strong flavour.

And I have fish sauce in every element.

Am I crazy?

Is this the most insane dessert ever?

That's a bit of orange sauce, which has
fish sauce in it.

Could someone actually even hero fish
sauce in a dessert?

Oh, I can smell it.

I don't know.

Aliana, you brave, brave woman.

Oh, yeah, I'm scared.

Tell us what you made with the fish
sauce.

I made a vanilla black pepper and fish
sauce ice cream with fish sauce caramel,

orange sauce, and crumb with a touch of
hazelnut.

Oh, wow.

You could have chosen another
ingredient. Why didn't you?

Oh, I actually really like fish sauce.

And I think if you use it right, which I
hope I did today, you can get a lot of

umami and almost this creaminess and
flavor boost from it.

There's more to you.

I can smell it from here.

Funky.

Doesn't smell like dessert, does it?

It's really funky, like, you can smell
it from down here.

But you've done it!

You've balanced it.

I can't believe it.

This was all about whether you could
tame that yuck into yum, and you did.

Thank you.

What you're trying to do is make a
distraction from the fish sauce, really.

And you've done that with the tartness
of the orange. Genius.

You've done that with the sweetness and
toastiness of that crumb.

You've done it with the richness of that
caramel.

And then you've done it with the fat of
the ice cream.

And I'm not sure that if I throw it on
the menu again, I go, got to get the

sauce dessert.

I totally would.

But I think for how challenging that was
going to be, I think you've done an

incredible job.

I think it's a great dish.

Flavor -wise, I think the balance was
good because any more is too much, any

less, probably wouldn't have tasted it.

So the flavor sort of just kind of
rumbles softly in the background. Loved

For me, it's an umami bomb.

I will never use fish sauce. It is
absolutely, every detail on that plate,

absolutely love it.

Our next sweetie is Luke.

I've made a cherry and chocolate
entremet.

Luke, I actually really love the
flavours and the textures in this. I can

taste the cherries. You've done it
really well. I'm really impressed.

Annabelle.

I made coconut and hibiscus dumplings.

I liked it. The syrup's nice. I taste
the hibiscus. So I think you got a great

dish there.

Thank you.

Hannah.

I made you a cardamom and white
chocolate blondie with a carrot

and cardamom ice cream and a walnut
crumb.

Hannah, I really liked it.

I think this is one of your best
desserts because it's really cohesive

really loved how restraint you were in
the cardamom. Well done. Thank you.

Picked up Jackie.

Oh, hello.

Jackie, what was your ingredient?

I got plums today.

you got plums what'd you make i've got a
plum granita a

silly chocolate ice cream and a little
plum jam and a little crumble

oh okay let's see how it tastes

Jackie, you should be really proud of
yourself today.

I thought you had very succinct ideas. I
love the chilli and the way you've used

the plum definitely celebrates it.

Definitely. The plum's a hero.

And I think you've done a really good
job keeping it just simple, you know,

taking it too far and you kind of knew
what you were doing and how you wanted

put it. So I think it's a really
important part. Well done. Thank you.

There's a decent whack of the old
Szechuan pepper in there, which I didn't

Kind of, like, surprising, but I really
liked it. It went really well with the

plums. And now I can see what you were
doing.

Honestly, I think you've done such a
good job today. Well done.

Thanks.

Hooray!

I love it.

That's it.

Done.

Salut.

Bella, you're next.

The first tasting, guys.

But mine textures with the ice cream and
the caramel and the crumb are all good

enough that it eats nicely, so I'm
hoping I can get some redemption.

Bella, you got convo.

Yeah.

Adriano, do you think that this is
possibly the most difficult ingredient?

Oh, totally.

It's an ingredient you need to know
about.

I didn't think anyone would take it.

I feel a bit silly not taking that
second choice.

What have I done?

Bella. Kombu.

Yeah.

Why didn't you choose another
ingredient?

So I thought maybe I just need to
challenge myself a bit.

But yeah, I'm definitely having regrets
given it's something I wasn't familiar

with. Well, we love that you dug deep
and faced the challenge head on. What

you make?

I made kombu kale, which is a kombu ice
cream.

We have kombu caramel, a little crumb
and a black sesame sponge.

All right, should we dig in?

Yep.

Was this meant to be a little sponge?

Yeah. Yeah, okay. Things just dried out.

There was kombu in there, wasn't there?
A little bit. A little bit, yeah.

At the very end, there is this slight
flavour of the sea.

But apart from that, I can't taste the
kombu anywhere else.

The thing is, today's challenge was to
hero the ingredient.

I think you might have missed the mark.
Yeah.

Look, when you get an ingredient that...

Not working to get flavour. You've got
to look at different ways to extract it.

Roasting, infusing, you know, pan
-frying. There's all different ways.

But I think you can put a dish up, which
is great. So well done.

Well done.

Well done, fellas.

The next dish we'd love to taste was
cooked by... Aaron!

I can't wait to see how spicy this

is.

Hello. Aaron, this looks interesting.

Yeah.

Not so convinced?

I don't know. I think it's really
simple, but I just... That's why I'm so

interested. Ah, okay. Cool. So where'd
you end up with the nectarine?

I've made a sponge that's soaked in some
nectarine, chilli and brandy syrup.

I've got a nectarine gel and I've also
got a creme diplomat on top.

Okay, not much else to talk about. We're
going to taste it. No worries.

Are you scared?

I do.

Aaron, I was a little bit worried
that...

The chili and the brandy would have
overtaken that nectarine.

But I reckon they amp it up.

I reckon it makes your cake go from
something that's potentially very safe

even a little bit dull to something that
just has that little touch of Aaron,

that little touch of MasterChef.

The soak was a really good move. I think
it added a lot of moisture to your

cake, which might have been just a touch
on the dry side, but you totally got

away with it. Nice job.

Cool. Thank you.

Aaron, look, I think it's a delicious
dish.

Loved what you did. I love the flavor
combo with the chili in that. When I had

the taste, I went off your bench.

Like the chili was like a long. He came
back and he was like, did you get the

chili?

When I ate that though, like it was well
balanced. It really goes well together.

You just needed a little bit more nectar
for me because that's the hero. But

like amazing. So yeah, well done. Thank
you. You know what? I think you've done

a fantastic job.

Your diplomat cream.

Not too much gelatin.

And that moisture on your sponge was
very well done. Yeah.

Yeah, yeah.

Thank you.

Next up, please, Vinny.

Are you supposed to be in a white apron?

Vinny, what is it?

Blueberries in the forest.

It's not what I imagined.

We get where you were going, you just
didn't quite make it there.

Unfortunately, the way it worked out,
you've just ended up with these, like,

chocolate blueberry boobies on a plane.

And they're difficult to eat.

Better luck next time, babe.

Pass bar.

What did you make?

I had the barberry.

I've done a chocolate cremeux, a
barberry gel, pickled barberries and

Heave them up.

This is well out of balance.

The only thing that I can taste is
chocolate and hazelnut, and I could not

barberry at all.

Thank you.

Okay, next.

It's a chestnut and chocolate cake with
pears and some creme fraiche and a

chestnut twill.

Even if you had executed that cake
perfectly, I'm not confident whether we

have tasted that chestnut as the hero
ingredient.

So next time you have something like
this, always just think about the hero

ingredient first and what you build
around it.

Yeah. Thanks, guys.

Emily!

This is tamarind, isn't it? Is it? Yeah.

It is called tamarind trouble.

My tamarind coconut ice cream.

Tamarind caramel.

I just feel like you dispersed the
tamarind kind of everywhere

and you had so much texture going on. It
was very hard to kind of get where you

were going with this one. No worries.
Thank you for the feedback, guys. Thank

you.

Okay, next one, please.

Let's go.

I have never used tonka bean before.

I've never heard of tonka bean before
today.

I'm most concerned just about how all
the flavors go together.

So tell us, what did you make?

The tonka bean tart.

All right.

We're going to see how you've turned the
tonka bean.

We're going to see how you turn the
donkabin.

A suspense.

Petra, you don't know how good you are.

The fact that you put most of the tonka
in the cream, the fattiness of that is

what kind of disburses the intensity of
it. And then you've got that intense

caramel on the bottom, which is a bit
thicker because you've taken it really

far, but it's a really thin layer.

You're a real natural talent.

Have you or have you not used tonka bean
before?

Never. Never used it, never eaten it.

Come clean. Never eaten it.

Come clean.

No.

I find that so bloody hard to believe.

Forget about the tart, beautiful pastry,
all the textures are spot on. Your real

talent is being able to get the mates
together.

The date, the chocolate and the orange,
like, far out, man.

I don't think I've ever come across
someone so naturally gifted with

And this tart is a...

Perfect example of it.

That cream, it's like wrapping your
mouth around a cloud.

And because it's so light and airy, you
don't get the full heft of the tonka.

You just get it kind of everywhere, all
over your palate.

Thank you. Thank you so much.

Amazing tart. When you say what you're
doing, I was like, if he balances this,

this is on the money.

So well done. It's absolutely delicious.

Thank you. Thank you.

Petro. There we go.

It's fabulous.

From the bottom to the top, there's your
special touch. It's well balanced.

You've got the textures.

You really get the Tonga.

I love it. Anyway, thank you so much.

I'm in absolute shock with the feedback
and all their amazing words.

I'm kind of a bit numb, to be honest,
but it feels amazing.

Everyone should really be proud of what
they've done. Whether things didn't work

out for you or not, you got to remember
it's an ingredient you don't usually

work with.

It's something out of the box. That's
the whole purpose of the challenge. Try

and gain and improve on some skills that
maybe you didn't think you even had.

Let's hear it for Chef Adriano Zombo.

All right, should we get to it? Yeah.

We're looking for the top three dishes
to win immunity.

If I call your name, please tap forward.

You took orange and gave us mille
-feuille perfection.

All the elements were on point.

Definitely worthy of your new dessert
nickname, creme pat.

Next up, Petro.

You embraced tonka bean.

Something you knew... nothing about
until today and used your instinct to

the best tart we've eaten this season.

The final top dish, it was difficult to
choose because there are a couple that

we love.

And it just so happens they're standing
right next to each other.

So, we decided to give immunity, so they
cook, we did the best job heroing

their ingredient.

Which was you?

Aliotta!

We're after you.

Bring your A game tomorrow.

You'll be cooking for your spot in the
competition.

Good night, everyone.

Tomorrow night.

Welcome to your very first MasterChef.

Taste test.

Sweet Week brings a chilling
elimination.

No scent, so I have to really rely on my
colour. Who will be cooking to keep

their place in the competition?

This is so much harder than what I ever
imagined.

Oh, I have, like, no idea.

Um, what the hell is this?