All language subtitles for masterchef_australia_-_s18e35

Walking in today, I'm feeling pretty
great.

I really love Sweet Week.

I felt a little bit like Alice in
Wonderland situation.

And I can see the immunity pin.

I thought we all immunity pinned out at
this season. That's a huge advantage.

And it means game on.

Sweet Week has been fantastic.

Everyone has risen to the occasion.

And this challenge today, c 'est comme
une cerise sur un gâteau.

It's the cherry on the top of the cake.

And the reward today is big.

Et voilà!

This is a big deal. To be able to
guarantee your spot into the next spot

competition is absolute gold.

This is my third time cooking for an
immunity pin.

Maybe third time's the charm.

We've called up a special friend to help
us with this challenge.

She first entered the MasterChef kitchen
dreaming of becoming a pastry chef.

And now she has her own patisserie.

She was one of the youngest home cooks
to walk through those doors.

She is a powerhouse with dessert.

And we think she's as sweet as the
dishes she makes.

Please welcome a new superstar of
dessert, Jess Lemon!

Jess is someone who's made some of the
most refined desserts in the MasterChef

kitchen.

Her work is incredible. She knows
flavour. She has such good technique.

And I've loved seeing what she's done
over the past few years and how she's

finally got her patisserie up and
running.

I just love the way her mind works and
just how hard she's worked to get where

she wants to be.

Thank you so much.

Jess, welcome back to the MasterChef
kitchen.

Is it bringing back memories?

It gives, you know, the nerve.

I'm still shaking, even I've been here
like three times.

So, Chef Jess, if we have the privilege
to come to your pastry shop, what is the

thing we should be ordering?

Definitely my macarons. So I pump out
about 1 ,800 each day.

Just all hand -piped.

There's about 15 flavors, and I
definitely would recommend the earl grey

honey. Poe, you competed alongside Jess
in Season 12 Back to Win. What do you

think about her ability and her drive?

She's one of the hardest working
contestants I've ever witnessed.

Like, she would come back from a
hardcore challenge and then practice

in the morning. No joke.

I feel quite emotional having her here
because she's so young. And, yeah, I've

just seen her go through so much to get
to where she is now.

I'm so tired.

I reckon I can guarantee you're not
going to guess what's about to happen.

Jess, she's not here to help us judge.

She's here to court.

What?

Against you.

This is the classic MasterChef beat the
chef.

Are you kidding me? It's Jess Levin. I
feel like this is an unfair fight.

she only has to use one hand or is
blindfolded, I'm like, what are we

It is pretty simple.

Beat Jess at her own game, cooking
dessert, be the top dish, and you win

beautiful immunity pin.

But if Jess has the top dish, no one
wins the pin.

Jess, you're going to need this, and you
can join your fellow competitor.

Oh, my God.

First things first, we need to

decide what you're cooking.

Oh, God.

Why does it just keep coming to me?
Okay.

One by one.

you'll decide which ingredient you want
to hero in a sweet dish.

There's raspberry, lemon, hazelnut,

ginger, and fennel.

Once an ingredient is chosen, it's off
the table.

No one else can select it.

Jess, we've seen what you can do in this
kitchen, so you will not get to choose.

You'll have to cook with whatever
ingredient is left.

One by one, you'll take a macaron. When
I say, you can all reveal the number

inside.

I'm loving the look of the raspberries
and the hazelnut.

Depending on what the other guys pick,
I've got two flavours there that I

want to cook with, but I definitely
don't like the look of fennel and

They're kind of...

It's the no -go zone for me. Ready to
reveal?

Yeah.

Ooh. Whoa.

OK, Bella, your first choice.

What ingredient would you like to hero
today?

It's a real tough pick. I actually
wouldn't mind working with any of those

ingredients. I know fennel's probably
one that probably not a lot of people

want, but I actually kind of wouldn't
mind it. I'm talking between that and

lemon.

I'll take the fennel. Yeah!

Fennel favela!

Allé, Yona, you got second chose.

I'll take lemon.

Pat, you're number three. What would you
like?

Devastated. I really wanted fennel.

Now I'm dressed as a raspberry today, so
I'll get raspberry.

Hannah? What would you like?

I will go with the hazelnuts, thank you.
You sure you want to leave ginger for

Jess? I did think that, but I think I've
got a better shot with the hazelnuts.

Well, you guys have clearly never tried
Jess's honeycomb and ginger puff, eh?

Ouch.

Your challenge is to hero your chosen
ingredient in a sweet dish.

The pantry and the garden are open.

And because Jess is unstoppable in this
kitchen, you're getting a head start.

You four will have 75 minutes to cook.

And Jess, you will have just 60 minutes
to produce a dessert.

Okay, Chef Jess, your time will start
when the clock hits 60 minutes.

But the four of you, get ready, because
your 75 minutes are now.

Thank you. Thanks, Pat.

Tick -tock, tick -tock.

I like to eat sweets. I don't cook
sweets a huge amount.

I've had a mixed bag with dessert, but I
have had some wins recently, which has

been awesome.

So it's given me a bit of confidence
that, you know, maybe I can do dessert.

Getting raspberries is exactly what I
wanted.

So today I'm going to be making a
raspberry and rhubarb tart.

Even though our contestants really want
that pin, they have got their work cut

out for them today. We know Jess so well
for being able to produce really highly

technical elements in a very short space
of time.

And I can't wait to see what they
produce. They're going to have to push

Massively. I think it's simple. They
have to cook their best dishes because

that's what it's going to take to beat
Jess Lemon. Andy, I have seen her.

move faster than she can describe the
elements that she's making. I'm not

joking. I used to watch her do it all
the time, and it was alarming as a

competitor. I can't wait to see what she
does with ginger. For me, that just

plays into her hands massively.

Yeah. Look, no matter what happens
today, both cooking are going to learn

much from this experience, doing it
alongside Jeff, and also the contestants

on the gantry just by watching her work.

It'd be funny just to hear that
barricade pour. I think it's Jess.

I think they're like, love you, go Jess!

Tart hand?

Yep.

How was the night in the bay?

Just a tiny bit.

Yeah, love it.

Jess Lemon's in the kitchen and we're
challenging the chef. This is a classic

MasterChef challenge.

But it's also, like, very nerve
-wracking because I know, I mean, I

Jess. She's fantastic.

She comes up with things that my brain
can't even comprehend.

If I'm up against Jess Lemon, the best
shot I have today is to try something

that's going to absolutely blow the
judges away. I really want to bring some

technique. If I have any shot against
her, let's play her game.

Hannah, how are you doing? Tell us, what
are you doing?

I'm doing a hazelnut tart. I've got a
hazelnut cream on the bottom with a

chocolate ganache in the middle and an
orange mousse dome on top with a mirror

glaze, hopefully.

Wow. It's not a black apron.

I'm up against Jeff. Yeah. That's what
I've got to do. You're right. It's good

because I think you're trying to Jeff
Lemon, Jeff Lemon. You know, this is

having like a tart, cake inside, like
mirror glaze, mousse. But what you have

do is make sure that it looks like it's
in a patisserie window.

To get that pin, and I want you to get
that pin. I want someone to get that

Yeah, it would be amazing, wouldn't it?
It has to be legit.

I've executed the best it possibly can
be. Absolutely.

Okay. Get going. I'm going to do my very
best, guys. Good luck.

Thank you.

Now that my pastry's resting, I have to
get on to my orange mousse dome because

that needs time to set so that I can
mirror glaze it at the end.

Come it through. I want to show the
judges how much I've learned already and

that my dishes are worthy of an immunity
pin.

Hannah, you're moving so quick.

Whoa, Hannah. Epic.

Jess, how are you feeling? Do you know
what you're doing?

I feel like I'm about to erupt.

Today I am making an olive oil parfait
and

a fennel sorbet, hopefully a fennel oil
and a fennel seed meringue.

I feel like this dish is playing to my
strengths today. My dream is to have my

own patisserie where I can surprise
people with unique flavour combinations.

So today I'm hoping to surprise the
judges with something they might not

tasted before.

I've watched so many Beat the Chef
episodes on MasterChef.

To get to do one, though, is a little
scary.

To beat Jess Lemon is going to take,
like, a knockout dish.

Flavours and techniques and balance will
all need to be perfect if I have any

chance of beating her.

Watch out, everybody! We're about to
unleash the tornado!

Yeah! Go, Jess!

Jess, your 60 minutes starts now!

Oh, look at the pace on her. She moves
so quick.

Yeah.

Oh, man.

Being back in the kitchen, you can see
my hands are still shaking.

I still feel the adrenaline rush, but
super excited.

I was left with Ginger today, which I'm
actually kind of happy about. I've

worked with Ginger in the past, and I
have an idea of what I want to do.

Five minutes, you've got everything she
needs. Done.

The dish I'm going to make is basically
following the ginger threads. So I'm

going to be making a thread using honey
wafer, and then underneath there will be

a ginger ice cream, a yogurt foam, and
then a verjuice and a little bit of a

ginger gastric.

This ginger dessert is similar to a
dessert I've made in the past, but I've

never made the honey wafer thread.

Is that honey?

Yeah, munuka.

With ginger, you can see all these
really fibrous textures inside the

and I want to be able to replicate that.

I finished my honey wafer mixture. I've
just placed that in the fridge, and now

I'm on to my ginger ice cream.

Beautiful lemon.

Very happy with the lemons.

So I'm going to make a lemon and thyme
cake today with some lemon curd and some

Italian meringue around us.

Well, it's my birthday today. I feel
like cake is, like, such an obvious

Jess is really good on...

big technical things when it comes to
desserts.

But I think I'm pretty good with
flavors.

So I'm trying to keep it simple, but
execute it very well. Pack the most

and not overcomplicate it.

Oh, here we go. To make my lemon olive
oil sponge cake, I'm adding some olive

oil, thyme, a little bit of yogurt.

Normally it takes about 25, 30 minutes,
so I need to get it in the oven as soon

as possible.

If it all works together, this beautiful
lemony flavor, all the elements, and if

it's decorated beautifully, I actually
think I would have a chance at immunity

today.

Jess, you know, it's the time when we
come and harass you.

You know the deal.

Yep. So tell us what you're making.

So I'm going to be making the honey
thread. So I'm trying to get that done

because that one has to be set. And then
after I go to...

Scrape it, bake it, then scrunch it up
into the noodle threads. And then I'm

doing a ginger ice cream.

And then it's also going to be topped up
with a yoghurt foam so that it kind of

breaks apart the spice. Oh, my gosh. Let
her stand a chance.

She just has not stopped.

Yeah. At all.

Oh, my gosh. She's doing 50 million
things at once.

Jessie is working like a professional
chef. She is super clean. She's super

precise. She hasn't even been cooking
for time yet. I know.

How crazy is that?

Why are you so concerned there?

It's like really changed the stakes.

The others are going to have to take it
up a notch if they want that immunity

pin.

I feel like they could be in trouble
today.

I've got to work out how to turn this
on.

I'm feeling good.

It's good to have the opportunity to
cook for an immunity pin.

I've got my pastry -made raspberry and
rhubarb pie.

So it'll be an almond shortcrust base,
French, Japanese almond layer, and then

raspberry creme pat layer, and then
rhubarb set in a shamboard and raspberry

layer. I think it shows a bit of
technique if I pull it off the way I

So, yeah, that's the plan.

Oh, timer.

The timing for my cook is absolutely
critical.

I've got to blind bake my pastry. I need
to add the frangipane layer in, bake it

further, pipe the creme patissiere into
the tart, sous vide my rhubarb, get them

set into the tart, put the gel on top of
the tart, and then in between each of

those layers, the tart needs to cool and
set. So, you know, there's a little bit

to get done today in 75 minutes.

Hey, Pat.

Hello, Steph, how are you? Yeah, good.

Word on the street is that you're going
to push the boat out today.

Oh, I'm trying.

Raspberry and rhubarb tart.

So it's an almond shortcrust pastry,
then a frangipane and almond layer, and

then a raspberry creme patte layer, and
then a rhubarb and raspberry gel layer.

So it's like three layers within a tart.

So you've got rhubarb. Yeah. You've got
a creme patte, a frangipane, a

shortcrust.

Yeah. It's a lot to do. It's a lot to
do, yeah. I think unless I do throw

everything at it, I'm not going to get
any of the shots. I've just got to go

it. That's the plan. If you get all
those layers perfect, you're in with a

Yeah, that's the plan.

Good luck. Thanks, mate.

On a day like today with so many
elements to do, with setting time in

each element, I'm really just making the
most of every minute.

Crème pâte's made, pastry's made.

The Fran Japan mix is all but done, but
I've just got to get the pastry in the

oven to blind bake. I think I can get it
done, but I will have to motor.

That was fun. That's always like...
Yeah, that's like... Like if you imagine

song that's playing in your head.

It's the last cook of Sweet Week. Make
it a good one.

45 minutes to go.

Let's go, 45!

Like riding a bike?

A little bit.

The Master Kitchen's timing definitely
goes ten times faster than the normal

timing. After just making the ice cream
base, I could already feel I'm out of

breath.

But this ginger dessert is going to
plan.

I've placed my ongles in the blast
chiller because I know I'm going to be

the liquid nitrogen, so I won't be
needing an ice cream machine today.

I like to work with different textures.
So you've got the icing, which is quite

dense. Then you've got the crunchy layer
from the wafer. And then I want

something kind of moussey to be able to
kind of cut through it nicely, and that

would be the yogurt foam.

The yogurt foam is very simple. It's
just cream, sugar, some gelatin, a

bit of lemon juice, and then finished
off with some yogurt, and then

and we've charged it in a sizing gun.

Now I can get my honey wafer threads in
the oven. I take out my honey wafer

mixture out of the blast chiller.

It's nice and flat and it's solidified
just enough for me to pull the comb and

place it into the oven.

How you going, Jess?

Oh, you know, going.

Getting there?

Getting there.

No pressure, no pressure.

Bella, it smells like fennel. Does it?
Yeah.

I want to produce a really fennel
-forward dish today, so I'm packing in

fennel. I've got, like... I don't know,
six bulbs of fennel on my bench.

At the moment, I'm working on my yuzu
olive oil parfait.

This is a bit new for me. It's
definitely a bit of a risk to use yuzu

fennel, but I think the yuzu might
actually be perfect because a bit of

think could help balance out that anise
flavour.

My sorbet and my parfait are actually
going really well, but I need to keep

moving because both need a lot of time,
and time is ticking.

I am really just wanting to like motor
because I want that here.

I'm really glad I managed to get my
lemon olive oil sponge cake in the oven

straight away. I'm going to get onto my
curd now.

Oh, that was gorgeous, Eliona. Yeah,
very nice.

Eliona, hi.

So it's your birthday and you're making
a?

Birthday cake.

Someone's going to make you one. So
what's the idea? How are you going to

that pin?

I'm just going to make a lemon dip, a
little bit of lemon curd and lemon

meringue on top. Beautiful, fresh, you
know.

Yeah, that's what I'm kind of going for.
It's a fairly simple idea.

How are you going to make this stand out
against something that Jess will make?

Oh, my God. This is a lot of pressure.
Yeah, I'll do my best. Make it

spectacular. Yeah, yeah.

I'm feeling... a lot of pressure at the
moment, especially after Jai just told

me that my dessert seems to be a little
bit simple.

Oh, maybe I should do something else,
and maybe I should add some elements.

I feel like I might need some raspberry
elements or something, but I'm, ooh, I

might do the blackberries. Ooh, my
blackberries, yes.

I decided I'm going to add some
blackberry coulis into my cake.

I think it's going to add this beautiful
extra layer of flavor. And when they

cut through the cake, they'll see this
beautiful bright purple color also

out of it. I think it's going to give
this a little bit of showstopper effect.

Yeah, good. You good? Yeah.

At this point, I'm feeling pretty in
control.

My mousse is finished for my hazelnut
and orange tart.

I need to put it into the little silicon
moulds and flatten them out beautifully

so that they become these perfect little
domes.

Take your time to get the right shape.
That's very important at that moment,

yeah.

That's it, you see?

Precision. To win the immunity pin.
Every element on this dish has to be

absolutely flawless.

Look at that.

Well,

well done.

My tarts are in the oven and our
hazelnut cream is ready to go in.

I think I say this every time and it's
like definitely not my strong suit, but

think I might actually be on track today
to have a 10 minute time to play it up.

What's wrong?

A couple of the sides have actually come
down.

Andy's told me it needs to look good
enough to be in a pastry shop.

This could completely lose me the chance
of getting that immunity pin.

I've just looked in my oven and... And
the sides of my tart shells where my

hazelnut and orange tart have collapsed
in.

I need to fix this straight away.

I've managed to scrape the sides back
up, but two of them don't look as

as I need them to be.

She's shaking, hands are shaking.

My hands are shaking too.

Every single element has to be perfect.

There's absolutely no room for error
anymore. I only have one shot at getting

this immunity pin.

I'm feeling good, but definitely feeling
under the palm.

I've got so much on. For my raspberry
and rhubarb tart, I'm slowly starting to

think, have I bitten off more than I can
chew?

Oh, dear.

I've got my prem pat in the fridge
setting, rhubarb in the sous vide

doing its thing, pastry in the oven
blind baking.

It's not as brown as I'd like, but I
just need to get that Fran Japan filling

in.

Uh -oh.

We've got a problem.

What's wrong, Paddy?

It's not set.

It, like, came off with the parchment.

Oh.

I'm a bit worried I underestimated how
long this tart would take in the

MasterChef kitchen, but I don't have any
time to waste, so I pipe the frangipane

layer in, give it a quick smooth out and
get it back in the oven and do a prayer

to hopefully get that cooked in time.

Pat, how are you going?

Good? Mate, I'm deep into the shit, but
we're getting there. Yeah? Pushing.

You got this.

Okay, guys, we're getting to the crunch.

15 minutes to go.

It's safe to say they've given it a red
-hot crack, our contestants, even with

Jess Lemon going like the clappers in
front of them.

Pat especially, like, he's trying a lot
more elements than he normally would.

He's doing a frangipane tart, seeing it
as multiple layers.

He's really going for it. I've never
seen him move his phone. Yeah, it's

amazing. I don't know. It's beautiful.
Is he going to get that all done? Hey,

I've got hope.

Anna, I mean, you can see clearly, Anna
is stepping to something very new. She's

got a lot to do, but you can see clearly
she wants to beat Jesse.

I think Bella's another contender for
that pin. She chose fennel, obviously.

She's doing a fennel oil, a fennel
sorbet.

and a fennel meringue chard on an olive
oil parfait.

So interesting flavors, interesting
textures.

She just needs to nail all of them, and
then she could be in with the chard.

Yeah, I agree.

Okay, Eliana, she's doing a sponge
layered with lemon curd, and then she's

to cover it in meringue.

I think my biggest worry for that is
it's a very sort of known combo, so

going to have to really nail that
sponge.

But, you know, you never know. Sometimes
simple things can really resonate.

Jess's dessert, no surprises. It sounds
restaurant.

A ginger ice cream, a yogurt foam, honey
threads, verjuice gel, and a ginger

gastric. So, like, I know. She is clear.

You always want to see an ex -contestant
come back and just smash it out of the

park. But on the flip side of that, I'd
love one of our contestants to take home

the pin today. I still love Jess,
though.

I'm so sorry.

I'm going to steal your lemons.

Thank you.

Yeah, sabotage.

Okay, I'm making Italian meringue now to
cover the cake. I have the cream ready.

I have the curd also ready.

I'm feeling okay, but still under the
pressure.

And now I need to take that cake out of
the oven.

it's really important that i have time
to cool down the cake because if i'm

gonna start piping all my elements on
the cake that's still warm they're not

gonna set well i'm taking up on

my cake and it's nowhere near cooked i
am freaking out right now is

it wet in the bottom leave it you need
it there it's not over coloring I crank

up the temperature of my oven. I'm just
going to have to wait and see, and I'm

really hoping it's going to get baked.

10 minutes to go!

10 minutes, come on!

Tasted everything.

Yum. I think everything's okay right
now. My domes are in there. I need to

them in a minute. My tarts are in here
baking away.

I'm feeling like I've found my feet
again.

It's time to get the orange domes out so
that I can pop this mirror glaze on.

Oh, Han, that looks awesome.

Whoa. Oh, Hannah. Oh, wow.

Hello. Gee, that looks so good.

We haven't seen many mirror glazes in
this kitchen, but it is something that I

do think you find in pastry shops. And
if I'm going for a pastry shop dessert

today, this is what I've got to do to
elevate my dish.

I'm doing the position.

Squat and wait.

Fennel smells good, Bella. Yeah, it
smells so good.

I'm really happy with the flavor of the
fennel sorbet.

Blending the fennel fronds in there has
really brought through a bright green

color, and I'm super happy with how it
tastes.

I can smell it. Yeah? Yeah.

That's great.

That's what I want.

I'm plating my sorbet with my parfait.

I'm quite happy with how this looks on
the plate. Like, the colors are really

pretty, and I can imagine when I pour
the oil on.

Whoa, Bella looks amazing.

My fennel oil has a beautiful, bright,
green, vibrant colour.

The meringue is going to sit perfectly
on top of the parfait.

I think this dish is pretty inventive.

I've not used the Yuzu and fennel
before, so it's definitely a bit of a

just hope the judges think it's
delicious too.

It's time to put the squeeze on, Jess.
Five minutes to go.

Five minutes, five minutes.

I think it's waiting. Come on.

So clean.

Do you think this is mess?

My ginger dessert is coming together
real nicely.

I've just finished up my raw juice gel
along with the ginger gas drink.

I take out my honey wafers, place it
onto the table and peel off the silk

I can see that it's solidifying really
quickly. I'm hoping that the heat gun

will help reheat it so that I can remold
it.

Oh, no!

Don't fall away!

Jess, that's so cool. And I'm really,
really happy. It's actually bunched up

beautifully, and it's got a really nice
texture, so I'm really happy.

Looking around me, I can see everyone's
nearly finishing their dishes, and I'm

thinking in my head, no, I don't want to
be the first chef to be going down in

this immunity challenge, so I really
need to push hard.

Coming, coming, coming.

Now the last thing to do is my ginger
ice cream.

Oh, it's so cool.

Come on, Jess.

Go, Jess.

I can't believe I got all my lemons
done.

And I'm just trying to put it all
together so I can plate in the end.

But I'm like out of breath.

It's looking like it's going to be an
absolute miracle if I get this tart up.

just have not a single minute to spare.

So I get my creme pat piped into the
tart. It looks beautiful. I'm happy with

the layer. And I grab my rhubarb to lay
on top.

Where's your gel going to go?

Oh, mate.

We'll get in there. Figure out that
later? Yeah, that's huge to me to worry

about.

I'm very quickly realising the rhubarb
is way too big.

You're going to have to go faster than
this, don't you?

I just don't really have too much time
to worry about it. I want as much of the

raspberry gel on there as I can before
it starts running over the edges.

Are you going to get this done, Pat?

Touch and go. Yeah, I'd be jumping not
on me at the moment.

Oh, I'd better get a plate.

Moment of truth has come. It's time to
get this thing out of the tart pit.

Nice, Paddy!

I can't believe I got all of the
elements there.

Whether they're perfect or not is
another question.

I wanted to push myself, but I think I
might have been tempted into doing a bit

too much.

I'm finally starting to decorate my
lemon punch cake.

Oh, my gosh. Thank God it's cooked.

Oh, that was intense.

I'm piping some sour cream cream. I'm
putting some curds, a few drops of this

blackberry coulis, some meringue around.

I know they're going to be really
lemony, so I'm still hoping I would have

chance at immunity today.

Aliona, that looks like a furry animal.
I love it. Yeah, it's so cute.

My paisonat and orange tart comes out of
the oven.

Pastry's looking golden.

I'm really happy. I managed to show you
some new techniques that I've been

practicing. Oh, Hannah, that was
amazing.

My hands are, like, shaking because I'm
like, I've got to finesse this.

I've got to get this right.

I want to put some gold leaf on there to
make it look really elevated because I

am going for gold today.

Man, the time just went so quick. I have
to say,

today was probably the hardest.

I think there was much more pressure
having to kind of prove myself, I guess.

But I had a fun cook.

What is that? This is a honey wafer.
Looking around, I think everyone has

interesting dishes.

And I think everyone's done really well.
They've presented really well.

I think it's going to be a tough
competition.

This is a huge tasting because if one of
our contestants gets the top dish, they

get the immunity pin, and they pretty
much guarantee themselves of being the

first contestant into the top ten. Wow.
There is a big but.

What stands between them and the top ten
is a MasterChef superstar, Jess

Lambert.

Good luck.

Wow. Is she you?

Wow. Yes.

Going off name ginger thread.

I've got the honey wafer thread and then
I use the ginger in the ice cream and

then mixed it with also the yogurt foam.

Remember this?

I know.

I'm sitting a bit too comfortably there.

Jess, how does it feel returning and
that you're the person to beat now?

I still remember when I came on and did
my first immunity challenge and when I

got given my chef whites. And I thought
I was the coolest person in the room.

And then now all the chef things wearing
chef whites are not so cool. But I

still wear my chef whites thinking, wow.

I'm a pastry chef now.

That's really cool.

Yeah. I'm hoping that I still got it.

Yeah, I think you still got it.

Well, Jess, win or lose, we think you
are absolutely incredible.

We love you in here, and we think you
are an absolute superstar and honestly

of the best ambassadors for MasterChef
Australia there is out there. I think

you're absolutely cracking. Oh, yeah.
Oh, yeah.

Thanks, Jess. Thanks, Jess. Thank you.

Well, what do we think, guys?

Oh. So sculptural. Yeah.

I knew you'd love it.

The ginger ice cream is the start for
me.

It has that beautiful heat, like at the
back of the palate, which is stunning.

These little honey wafers are insane.

They just disappear in your mouth. It is
unbelievable.

They are something else. That's a solid
technique there.

Yeah. Yeah.

Yeah.

Yeah. This is absolutely just perfect.

There's three elements which really
deliver.

I love how she's played with ginger in
this dish so that the aggressive bite of

the ginger has been removed, but the
warmth still stays there as this lovely

echo. I've been really excited to watch
her cook for weeks because the last time

I saw her was as a fellow competitor.

And I just have so much admiration for
her. I love how restrained the dish is.

She's really just honed in on that
ginger flavor.

Obviously, the ice cream is the hero for
me. I love that play of the warmth of

the ginger with the cool of the ice
cream.

And the honey wafers, the texture of
those, the way they just...

evaporated in your mouth.

I've never had anything like that
before. They are spectacular.

And I loved all those other more subtle
but really vital elements like the

yogurt foam.

It's just really, really clever, mature
cooking on her part.

It's the most grown -up flavors that
I've ever seen Jess put together.

It's just so fresh and rich and
everything at once. Just such a

Hello, birthday girl.

Hi. A little fur animal. Stay.

It's very adorable.

I feel like it needs to have some googly
eyes.

Absolutely. Right?

Aliana, what have you made?

So I made a lemon and thyme olive oil
cake with lemon curd, sour cream, cream,

and a little bit of blackberry coulis
inside.

Okay, we're going to taste your cake
now, Aliana, and we're going to see if

can beat Jeff Lemon with lemon.

Thanks.

I think this definitely is a lemon
forward cake.

I really enjoyed the flavors. I did
enjoy the combination of the sour cream,

blackberry compote, and the lemon curd.

That curd is just electric in its lemon
intensity. Like, there is no question in

your mind when you have a single bite of
this cake that her ingredient that she

had to showcase was lemon. And also the
berries, the compote berries, are really

suited very well with the lemon.

All I'll say is if this be just lemon,
I'll be embarrassed.

Yeah.

It's like a nice tea cake.

Yeah.

Walking the dish up to the judges, I'm
really proud, but also a little bit

nervous because it's an unusual flavour
combination and I don't know how they're

going to react.

I definitely haven't used to using
fennel before.

I'm worried I might have taken a little
too much of a risk today.

Beautiful. Bella, what have you made up?

Today I've made you a fennel and yuzu
parfait.

All right. And how was that, cooking
with just lemon in your periphery the

entire time?

It still feels like a dream. Like this
shouldn't be something that happens in

real life. Like I just can't believe it.

How much do you want that pin?

I want that pin so much.

Sweet Leek has been a blast and has been
a brilliant way to sort of like ease my

way back into the competition.

Yeah. But I'm aware that Sweet Leek is
over tomorrow.

Yeah, that's how I feel.

Give me that beer, guys.

Yeah, that would be really, really
helpful.

We're going to taste the dish now. Thank
you. Thank you so much. Thank you.

Guys.

Wow. It looks beautiful.

Yeah. I love the choice of dishes.

and all those shades of green so
gorgeous she's definitely like gone

right like i'm gonna give jess a run for
her money i

can't

believe how much excites me about bella
like she picked fennel out of all the

ingredients that she could have picked
today. She was the first one and she

went, I'm going for fennel because I
want to stand out.

The next thing that excites me is what
she paired with fennel, olive oil and

yuzu. Like, who does that? Who does
that? But then who does that in such a

seamless way? I can't imagine this dish
without the olive oil and the yuzu and

the parfait now that kind of like plays
this like really funky acidity and

really anchors the dish as well.

I thought it was a genius move.

Flavour -wise, I am in love with what's
going on here with this dish.

You made the right decision picking the
fennel because it really is standout. Do

you know what? I think if people saw
fennel dessert on a menu, they might not

order it because they wouldn't know what
to expect, and that would be a

devastating shame because I love this
dessert. I think Bella has done...

Such an amazing job harnessing the
fennel flavor.

The sorbet is the hero for me.

It's got this lovely sweetness to it,
but also just that tiny bit of tartness

and still those grassy notes at the
finish.

The oil is beautiful, so green. It's
like the chlorophyll in there is off the

charts. She's definitely gone, here's my
dessert.

It's full of fennel. Take it or leave
it. I challenge you, Jess Lemon.

Look at this. There it is.

Pat's eating giant tart.

What have you made?

Raspberry and rhubarb tart.

So there's a shortcrust pastry,
frangipane -based raspberry creme pat,

which I've sous -vide, and then I've
just put some more creme pat and whipped

cream on top.

Why did you go so big?

I was like, had a picture of what I
wanted to do in my mind, and then

do it without then thinking the
mechanics of it. Yeah, exactly right. So

actually really happy that I got
something up. At one stage, I was like,

ain't going to happen. In saying all
that, though, how much do you want to

on that apron?

I didn't think Sweet Week would go like
this for me, so it's been an awesome

week. So, you know, finish it off with a
pin would be unbelievable.

I'm just going to get you that pin?

Look, I think it could be a little
bit...

style of a substance in a way that,
like, it looks pretty cool, but I think

there might be some issues.

We'll have a crack now. Thanks, mate.
Thanks, guys.

Thanks, Matt.

Thank you.

There are so many elements on there. I
don't even know if Jeff would have

attempted this many elements.

He's really arranged it in quite a
spectacular way, considering he had no

left. Yeah.

I am a little bit suspect about the
inside.

That friend didn't get...

Very long tobacco. Okay. Let's check it
out.

All right.

There's a lot of elements there that
hasn't quite got there for him. He

needed another 20 minutes to half an
hour to get everything cooked properly.

I've got to give him that he really went
for it. I think the problem he had is I

think he had too much to choose and I
don't think he realised how much he

have to swallow.

I feel like there's definitely a dish
here.

Pastry is a little underdone, a lot
underdone. The frangipane is underdone

well. But I think if he plays with it...

A little bit more. I think she's got a
really good dish in the mix.

I'm really happy that I've pushed myself
today.

Yeah, I could see this in a pastry shop.

The shine the mirror glaze gives is
really beautiful, and I think today I've

definitely heroed the hazelnut.

Hi, Hannah. Hi, Hannah.

Hello. Oh, look at this. Here we go.

Wow.

Hannah, what did you make?

I made a hazelnut and orange tart. From
the bottom up, it's a shortcrust pastry

with a baked hazelnut cream in it, a
little layer of chocolate ganache, an

orange mousse, an orange glaze, and a
little bit of roasted hazelnuts on the

side.

Are you sure on your way to MasterChef
you didn't buy this from the local

shop?

I'm learning.

We're going to be testing your dish.
Okay. Thank you. Thank you. Thank you.

Wow.

I am so impressed with this. Yeah. I
think she's been on the verge of plating

something like this for a couple of
weeks now and something just hasn't gone

right. And today it looks like, you
know, all the chips have fell in her

Yeah. If this tastes the way it looks.

She might be in with a shot. We are.

Wow. Oh, yeah, yeah, yeah.

Looking good.

Double.

Bing, bam, boom.

This is probably the best tart that we
had so far in terms of texture, balance,

colors. And also the hero is the
hazelnut, which you can get it

The dome is so light. It's voluminous.
It's the right shape. The tart is cooked

impeccably. The color is remarkable.

Do you think she knows how good it is?

Do you think she knows? I don't think
she does.

Technically, technique aside, because
that thing looks perfect, it tastes

perfect as well. She so cleverly used
her ingredients, you know, just a little

bit of chocolate to really bring out
those roasty caramel notes in the

hazelnuts. And then the orange, it's
just like a little backup dancer, you

It's got that beautiful fragrance and
perfume.

I think Hannah's tart wouldn't be out of
place in the window at Jeff's

patisserie. I'm thinking Hannah might be
like, The tortoise in the race?

Because she's very slow and steady and
very, like, unassuming, but I can see

she's quietly working away in the
background and practising, and it really

shows. That is as close to perfection as
you can possibly get for that dish.

I went into this tasting wanting it to
be close, but I didn't think they'd get

anywhere near Jess Lennon and her
dessert.

We have a game on our hands, right?

Jeff, it's been a minute, but it didn't
take you long to find your feet.

We'll never know how you came up with a
dessert of that calibre in 60 minutes.

Celebrate a ginger in a refined,
sophisticated and complex way.

It was restaurant ready.

Unbelievable.

Aliona, Hannah, in order to win the
immunity pin, your dish had to be

the dish of the day.

And there were two that were right up
there.

Hannah, your hazelnut tart, a golden
pastry, perfectly set cream,

and a delicate silky mousse.

It was your best dish yet.

That was a risky move, Tahir O 'Fennel.

But the way that you layered those nice
flavours in your dessert, that was

genius. We loved it. Great job.

The question is, who cooked the dish of
the day?

Just Flavor!

Jess, well done.

You really are an example of how dreams
can come true.

This show has really shaped me, matured
me. I believe all of you guys can do it

if you really put your heart to it.
Doesn't matter if you don't win. I lost

three times and still opened up my shop.
So I think, you know, it's been a

blessing. Put your hands together for
Jess, everyone.

Well done to everyone.

You gave it everything.

And we are very proud of you.

Good night, everyone.

Love you all.

I may not have won the pin, but I do
feel like I had a win today.

Hearing that this was my best dish that
I've put up, it's given me so much of a

confidence boost.

I've put this dish up once.

Now I need to keep putting dishes like
this up again.

See you next week.

Next week on MasterChef Australia.

Please welcome Josh Snyler.

Ken Stone.

Tom Carabia.

Justin Dibble.

It's Master's Week.

This is unbelievable.

He is like such a big deal. Ready to get
to work?

Each day, they'll be blown away by a
different master of their craft.

That is crazy.

This is insane.

You couldn't even buy tickets to a show
like this.

Then we'll see who's been paying
attention.

When Josh Nyland says it's hard, you
know it's bloody hard.

I don't know if it'll work. I've got
absolutely no idea. What's the point of

doing that?

Really scared, to be honest.

Oh, my God. Everything could just go up
in flames.