1 00:00:14,680 --> 00:00:16,560 DECLAN: It's a happy day. 2 00:00:16,560 --> 00:00:19,160 White apron. White! White apron. 3 00:00:19,160 --> 00:00:22,560 Another week in the MasterChef kitchen. 4 00:00:22,560 --> 00:00:25,360 Get me in there. I'm super keen. 5 00:00:25,360 --> 00:00:27,360 We're coming up to the halfway point, 6 00:00:27,360 --> 00:00:33,440 and I'm absolutely loving being back here in this competition, 7 00:00:33,440 --> 00:00:36,280 and I finally think I'm finding my feet here. 8 00:00:36,280 --> 00:00:37,840 Welcome. Thanks, guys. 9 00:00:37,840 --> 00:00:39,080 Welcome, guys. 10 00:00:39,080 --> 00:00:40,400 Welcome. Good morning. 11 00:00:41,480 --> 00:00:43,040 ANDY: Oh! 12 00:00:43,040 --> 00:00:45,440 Head to your benches! 13 00:00:45,440 --> 00:00:47,040 LAURA: Where are we going, Benny? 14 00:00:47,040 --> 00:00:49,760 Let's get the front, Benny, two. Yeah, let's do it. The two at the front, OK! 15 00:00:49,760 --> 00:00:52,240 (LAUGHTER) 16 00:00:52,240 --> 00:00:53,280 Race! 17 00:00:53,280 --> 00:00:54,600 Let's do this. 18 00:00:55,720 --> 00:00:57,160 Whoo! 19 00:00:57,160 --> 00:00:58,520 Hello, everyone. 20 00:00:58,520 --> 00:01:02,960 CONTESTANTS: Hello! I'm so excited! 21 00:01:02,960 --> 00:01:07,240 This week is all about something very near and dear to my heart. 22 00:01:09,960 --> 00:01:13,000 Welcome to Sweet Week! 23 00:01:13,000 --> 00:01:15,080 (CHEERING) 24 00:01:15,080 --> 00:01:16,840 Oh, I love it. 25 00:01:16,840 --> 00:01:20,080 Sweet Week! One whole week of sweets? 26 00:01:20,080 --> 00:01:22,120 Oh, my God! 27 00:01:22,120 --> 00:01:24,280 This will be fun. I know. 28 00:01:24,280 --> 00:01:26,600 CALLUM: I've always had a really big sweet tooth. 29 00:01:26,600 --> 00:01:29,160 I just think there's this amazing creativity you can have with desserts. 30 00:01:29,160 --> 00:01:30,720 So I think it's gonna be a really exciting week. 31 00:01:32,160 --> 00:01:34,280 OK, gang, you ready to see 32 00:01:34,280 --> 00:01:36,360 what today's mystery box is all about? 33 00:01:36,360 --> 00:01:39,040 Yep. Yep. 34 00:01:39,040 --> 00:01:41,920 Oh, no. What is it? 35 00:01:41,920 --> 00:01:43,200 Oh, no. 36 00:01:44,200 --> 00:01:45,920 Go on, then! You can lift your lids... 37 00:01:48,360 --> 00:01:49,760 ..now! 38 00:01:52,720 --> 00:01:56,000 (CONTESTANTS EXCLAIM) 39 00:01:58,120 --> 00:01:59,880 Holy shit! 40 00:01:59,880 --> 00:02:01,280 Oh, my God! 41 00:02:01,280 --> 00:02:03,720 No! Oh! Oh, my God! 42 00:02:05,360 --> 00:02:06,800 What is it? 43 00:02:06,800 --> 00:02:09,160 Oh, my God! 44 00:02:09,160 --> 00:02:10,520 What?! 45 00:02:12,360 --> 00:02:13,800 What is this? 46 00:02:13,800 --> 00:02:19,760 It's all that's kind of gooey, gummy, goldeny lava thing. 47 00:02:19,760 --> 00:02:22,880 Oh, my God. Is it edible? 48 00:02:22,880 --> 00:02:24,640 What is it? 49 00:02:24,640 --> 00:02:25,680 It's gooey. 50 00:02:27,320 --> 00:02:30,000 DECLAN: It just reminds me of, you know, a bit of plaster, 51 00:02:30,000 --> 00:02:31,840 making a mess on the job site, 52 00:02:31,840 --> 00:02:33,360 mixing up the setting mix. 53 00:02:34,720 --> 00:02:36,680 I love it. 54 00:02:36,680 --> 00:02:38,480 We've lost Declan, honestly. 55 00:02:40,560 --> 00:02:41,840 He's no longer with us. 56 00:02:44,120 --> 00:02:45,960 CALLUM: I'm looking around at everyone's piles of goo, 57 00:02:45,960 --> 00:02:48,920 and Declan is scooping it up and playing with it. 58 00:02:48,920 --> 00:02:51,440 Theo's trying to make sourdough bread out of it. 59 00:02:51,440 --> 00:02:54,560 He's folding it and working the dough. 60 00:02:56,040 --> 00:03:00,160 And mine is, like, so sticky and wet and it's spilling everywhere. 61 00:03:00,160 --> 00:03:02,560 Oh, what a mess. 62 00:03:02,560 --> 00:03:04,000 I just have the urge to clean it up. 63 00:03:05,960 --> 00:03:09,480 Well, it is a day OOZING with potential. 64 00:03:09,480 --> 00:03:16,440 We want you to create a sweet dish inspired by what's in those boxes. 65 00:03:16,440 --> 00:03:18,600 We're looking for gooey, oozy. 66 00:03:18,600 --> 00:03:22,240 Think texture, mouthfeel, visuals... 67 00:03:23,240 --> 00:03:25,440 ..and, most importantly, 68 00:03:25,440 --> 00:03:28,520 make sure it tastes incredible. 69 00:03:28,520 --> 00:03:31,960 And if you cook one of the top four dishes, 70 00:03:31,960 --> 00:03:34,320 you'll be cooking in tomorrow's pressure test, 71 00:03:34,320 --> 00:03:36,800 where someone wins immunity! 72 00:03:36,800 --> 00:03:38,280 (CHEERING) 73 00:03:38,280 --> 00:03:40,440 Let's do it. 74 00:03:40,440 --> 00:03:42,440 We're giving you 75 minutes. 75 00:03:42,440 --> 00:03:46,120 The pantry and the garden are at your fingertips. 76 00:03:47,440 --> 00:03:51,000 And you can make absolutely anything you like, 77 00:03:51,000 --> 00:03:54,640 so long as it's sweet, sticky and sensational. 78 00:03:55,680 --> 00:03:58,280 I can't believe I'm about to say this, but... 79 00:03:58,280 --> 00:04:01,840 ..make us go gaga over your goo! 80 00:04:03,480 --> 00:04:05,120 Your time starts now! 81 00:04:05,120 --> 00:04:06,920 JEAN-CHRISTOPHE: Allez! Good luck. 82 00:04:06,920 --> 00:04:09,520 Where do I start? (SQUEALS) 83 00:04:09,520 --> 00:04:11,080 BEN: Come on, Laura, get that door open. 84 00:04:11,080 --> 00:04:12,640 DECLAN: Oh, thanks, Lozzie! (LAURA SQUEALS) 85 00:04:12,640 --> 00:04:14,640 What a lady! (LAUGHTER) 86 00:04:14,640 --> 00:04:16,840 Oh, so much stuff. 87 00:04:16,840 --> 00:04:19,320 Goo is not usually at the top of the ingredient list 88 00:04:19,320 --> 00:04:21,080 when it comes to making a dish for me. 89 00:04:21,080 --> 00:04:22,600 And then, of course, it needs to taste good. 90 00:04:22,600 --> 00:04:24,400 So doing both those things is not going to be easy. 91 00:04:24,400 --> 00:04:28,280 Vanilla, vanilla. Powder. No, paste. 92 00:04:28,280 --> 00:04:31,480 When I think of making desserts at home, they are very simple, 93 00:04:31,480 --> 00:04:32,880 they're light. 94 00:04:32,880 --> 00:04:34,560 Sticky and gooey? 95 00:04:34,560 --> 00:04:35,600 Not so much. 96 00:04:36,840 --> 00:04:38,640 POH: Look at Andre, look at Andre. He's like, 97 00:04:38,640 --> 00:04:41,160 "What do I do? What do I do? What do I do?!" 98 00:04:41,160 --> 00:04:43,160 And, of course, he brings out a potato. 99 00:04:47,040 --> 00:04:48,720 Oh, my God, he really is. 100 00:04:51,040 --> 00:04:52,920 Of course he pulls out a potato. 101 00:04:54,360 --> 00:04:56,800 Desserts are definitely not in my wheelhouse. 102 00:04:57,800 --> 00:05:01,160 But I have a few dishes in my top pocket. 103 00:05:01,160 --> 00:05:02,400 I'm on brand here. 104 00:05:02,400 --> 00:05:05,440 I'm turning a savoury gnocchi dish 105 00:05:05,440 --> 00:05:07,520 into a dessert gnocchi dish. 106 00:05:07,520 --> 00:05:10,720 The sweet gnocchi dish is a foundation of northern Italy 107 00:05:10,720 --> 00:05:13,200 and, growing up, my nonna would make 108 00:05:13,200 --> 00:05:14,680 a beautiful, sweet gnocchi, 109 00:05:14,680 --> 00:05:18,080 where she would fill it with all sorts of jam and prunes 110 00:05:18,080 --> 00:05:19,760 and then fry it in cinnamon sugar. 111 00:05:19,760 --> 00:05:22,880 So we were brought up with eating gnocchi for main, 112 00:05:22,880 --> 00:05:24,080 using the leftover, 113 00:05:24,080 --> 00:05:26,760 and gnocchi for dessert. 114 00:05:26,760 --> 00:05:29,280 It's going to have cinnamony butter as a sauce, 115 00:05:29,280 --> 00:05:33,640 and then, on top of that, an amaro caramel. 116 00:05:33,640 --> 00:05:37,040 And it will just ooze to make the sauce of the gnocchi. 117 00:05:37,040 --> 00:05:38,440 For my amaro caramel, 118 00:05:38,440 --> 00:05:42,080 it needs to be, of course, a beautiful consistency, 119 00:05:42,080 --> 00:05:43,880 so when you scoop the gnocchi, 120 00:05:43,880 --> 00:05:45,440 you're going to get a lot of goo in it. 121 00:05:45,440 --> 00:05:47,240 I've got to sell this dish to the judges. 122 00:05:47,240 --> 00:05:48,480 That might be the hard bit. 123 00:05:48,480 --> 00:05:51,200 Might be another history lesson in northern Italian cookery today. 124 00:05:54,520 --> 00:05:57,320 SNEZ: Already melting! Argh! 125 00:05:58,320 --> 00:06:00,200 That's... That's not ideal. 126 00:06:02,520 --> 00:06:04,160 THEO: 127 00:06:04,160 --> 00:06:06,760 128 00:06:06,760 --> 00:06:09,080 129 00:06:11,240 --> 00:06:14,960 How fun is this? They can just really go all out today. 130 00:06:14,960 --> 00:06:17,360 I really want to feel that joy. I mean, you saw them. Yeah. 131 00:06:17,360 --> 00:06:18,920 They were like kids playing with the slime. 132 00:06:18,920 --> 00:06:20,120 Yeah, yeah. 133 00:06:20,120 --> 00:06:22,200 ANDY: Would love to feel that memory, you know, 134 00:06:22,200 --> 00:06:23,720 that they're pulling from 135 00:06:23,720 --> 00:06:25,720 because, like, even just torching a marshmallow 136 00:06:25,720 --> 00:06:27,080 over the fire... Yes. 137 00:06:27,080 --> 00:06:29,080 ..and seeing it, like, stretch out of your mouth... Yes! 138 00:06:29,080 --> 00:06:31,600 ..is like... It's vivid in my memory. 139 00:06:31,600 --> 00:06:35,120 I would do a MasterChef-style s'more happily. 140 00:06:35,120 --> 00:06:36,400 Yeah. Whatever that means. Mm! 141 00:06:36,400 --> 00:06:38,920 That's up to them with their creativity. 142 00:06:38,920 --> 00:06:41,600 Making sweets is probably the most direct way 143 00:06:41,600 --> 00:06:44,480 of being creative and also having fun. 144 00:06:44,480 --> 00:06:46,640 So what I want today, 145 00:06:46,640 --> 00:06:49,400 I want to be able to get not just gooey, 146 00:06:49,400 --> 00:06:50,600 but licking my spoon. 147 00:06:50,600 --> 00:06:52,480 Mm, spoon-licking good. 148 00:06:52,480 --> 00:06:56,280 The talent in this room right now is so, so high, 149 00:06:56,280 --> 00:06:58,480 I feel like everyone's just going to have to raise the bar, 150 00:06:58,480 --> 00:07:00,840 raise the bar, raise the bar... Yeah, yeah, yeah. Absolutely. 151 00:07:00,840 --> 00:07:02,840 ..if you want to be talked about at the end of the day. 152 00:07:02,840 --> 00:07:03,880 GOO for gold! 153 00:07:05,160 --> 00:07:07,160 Sorry. I'm not sorry. 154 00:07:10,880 --> 00:07:12,360 I've worked as a pastry chef 155 00:07:12,360 --> 00:07:15,040 in a few restaurants back in Adelaide, 156 00:07:15,040 --> 00:07:17,720 so there's been a lot of training. 157 00:07:17,720 --> 00:07:19,920 I feel like it's my little secret weapon. 158 00:07:19,920 --> 00:07:21,240 I've definitely got a sweet tooth. 159 00:07:21,240 --> 00:07:23,600 I'm the kind of gal that always looks at the dessert menu 160 00:07:23,600 --> 00:07:25,480 before the savoury menu when you go out, 161 00:07:25,480 --> 00:07:27,800 because there's always room for sweets. 162 00:07:27,800 --> 00:07:29,960 I love creating dishes that are all about nostalgia, 163 00:07:29,960 --> 00:07:32,240 so bringing something that the judges are going to know, 164 00:07:32,240 --> 00:07:33,720 they're going to know the flavours, 165 00:07:33,720 --> 00:07:36,720 but then also getting that goo involved in that dish 166 00:07:36,720 --> 00:07:39,280 in some aspect is going to make it really fun. 167 00:07:39,280 --> 00:07:43,560 Um, so I'm gonna make a little take on an affogato. 168 00:07:43,560 --> 00:07:46,080 Um, I'm kind of taking inspiration 169 00:07:46,080 --> 00:07:48,880 from what visually looks like a Ferrero Rocher. 170 00:07:48,880 --> 00:07:50,280 And I'm gonna have, like, 171 00:07:50,280 --> 00:07:53,000 a gooey amaretto, chocolate, caramely centre, 172 00:07:53,000 --> 00:07:56,840 so once you dig into the dish, 173 00:07:56,840 --> 00:07:59,120 you should just theoretically have a nice pull 174 00:07:59,120 --> 00:08:02,200 of that beautiful chocolatey amaretto caramel. 175 00:08:02,200 --> 00:08:05,440 The first thing I need to crack onto is making my semifreddo. 176 00:08:07,680 --> 00:08:09,400 The semifreddo goes into the moulds. 177 00:08:09,400 --> 00:08:11,280 That goes straight into the blast freezer, 178 00:08:11,280 --> 00:08:12,440 and these need to sit in there 179 00:08:12,440 --> 00:08:14,160 until they're completely frozen through. 180 00:08:14,160 --> 00:08:16,160 Probably a good 45 minutes. 181 00:08:16,160 --> 00:08:17,800 Set it on goo, 182 00:08:17,800 --> 00:08:20,200 make goo, make more goo. 183 00:08:20,200 --> 00:08:23,360 This could be the most incredible adult version 184 00:08:23,360 --> 00:08:26,400 of a Ferrero Rocher with a good amaretto kick, 185 00:08:26,400 --> 00:08:30,520 but if it doesn't have that ooze and gooey factor, 186 00:08:30,520 --> 00:08:32,320 I'm not going to get to the top four. 187 00:08:35,480 --> 00:08:38,160 A mixer, bowl... Alright. 188 00:08:39,160 --> 00:08:42,520 Up for grabs today is the chance to cook for immunity, 189 00:08:42,520 --> 00:08:45,360 and we're so close to the top 12. 190 00:08:45,360 --> 00:08:47,360 Things are getting competitive, 191 00:08:47,360 --> 00:08:49,480 so I need to give it everything I've got. 192 00:08:49,480 --> 00:08:51,360 A straight espresso, yeah? 193 00:08:51,360 --> 00:08:52,720 Long black. 194 00:08:52,720 --> 00:08:54,920 I thought you were getting coffees. I was like, "What the hell?" 195 00:08:54,920 --> 00:08:57,040 That'd be alright, wouldn't it? Yeah, that would be great. 196 00:08:57,040 --> 00:08:59,680 Just a little double espresso, you know. 197 00:08:59,680 --> 00:09:01,400 I don't have a sweet tooth, 198 00:09:01,400 --> 00:09:03,800 but I've made tiramisu before. 199 00:09:03,800 --> 00:09:05,640 I like it because, when it's done properly, 200 00:09:05,640 --> 00:09:07,480 it's not overly sweet. 201 00:09:07,480 --> 00:09:10,160 And you get some bitterness from the coffee and the chocolate. 202 00:09:10,160 --> 00:09:14,560 To fulfil the brief, first thing that springs to my mind is caramel. 203 00:09:14,560 --> 00:09:17,640 It's going to be pretty classic, with chocolate and coffee, 204 00:09:17,640 --> 00:09:19,480 but I'm going to have a nice gooey layer 205 00:09:19,480 --> 00:09:21,120 of salted caramel in the middle. 206 00:09:21,120 --> 00:09:24,880 So when the judges lift up a big scoop of that tiramisu, 207 00:09:24,880 --> 00:09:27,280 you'll see that caramel kind of stretch away 208 00:09:27,280 --> 00:09:28,880 and it'll kind of fall apart and be gooey. 209 00:09:30,400 --> 00:09:32,200 Yeah, I'm looking good for time. I'll get it done. 210 00:09:36,920 --> 00:09:38,520 AUDRA: Alright, let's do this. 211 00:09:40,280 --> 00:09:42,840 Here's why desserts suck - it's too many bowls. 212 00:09:42,840 --> 00:09:44,480 Too many dishes. 213 00:09:46,560 --> 00:09:47,840 THEO: WHISKY business. 214 00:09:49,040 --> 00:09:50,360 (SQUEALS) Sweet Week! Yay! 215 00:09:50,360 --> 00:09:51,920 The only thing that comes to my mind 216 00:09:51,920 --> 00:09:53,560 when I'm thinking of goo is caramel, 217 00:09:53,560 --> 00:09:55,320 and, like, caramel, caramel, caramel. 218 00:09:55,320 --> 00:09:57,760 But then I remember this little childhood treat. 219 00:09:57,760 --> 00:10:00,440 It's a marshmallow covered with chocolate, 220 00:10:00,440 --> 00:10:01,720 and there's a biscuit on the bottom. 221 00:10:01,720 --> 00:10:04,920 So when you bite into it, it kind of stretches. 222 00:10:04,920 --> 00:10:07,640 So the first thing I'm getting started on 223 00:10:07,640 --> 00:10:09,920 is my marshmallowy centre. 224 00:10:09,920 --> 00:10:12,600 The way I'm going to make the marshmallow 225 00:10:12,600 --> 00:10:15,600 is I'm going to bake it slow and for a long time, 226 00:10:15,600 --> 00:10:17,440 so it doesn't crisp up, 227 00:10:17,440 --> 00:10:20,200 and the centre is still oozy and gooey. 228 00:10:21,600 --> 00:10:26,000 And I'm also going to make this extra raspberry jelly element 229 00:10:26,000 --> 00:10:28,160 that's going to sit in the centre of the marshmallow, 230 00:10:28,160 --> 00:10:31,480 so when you tear it apart the jelly will come out. 231 00:10:31,480 --> 00:10:32,480 I'm pretty excited. 232 00:10:32,480 --> 00:10:35,240 If I pull this off, this is gonna be boom. 233 00:10:35,240 --> 00:10:36,480 BEAU: I love a bit of goo. 234 00:10:36,480 --> 00:10:38,120 DEPINDER: Oh, I love a bit of goo, too. 235 00:10:38,120 --> 00:10:39,800 (LAUGHS) 236 00:10:39,800 --> 00:10:42,080 We need to shut it. Shut up! 237 00:10:43,440 --> 00:10:46,200 OK, guys, one hour to go! 238 00:10:46,200 --> 00:10:47,440 Come on! Good luck! 239 00:10:48,680 --> 00:10:50,160 Let's go-ey! 240 00:10:50,160 --> 00:10:52,160 Let's gooey! Let's go-ey. Yeah! 241 00:10:52,160 --> 00:10:53,440 What he said. 242 00:10:54,840 --> 00:10:56,920 DECLAN: Alright. Shit's getting serious today. 243 00:10:58,520 --> 00:11:01,280 What are you doing? What? I'm a sweaty man, Loz. 244 00:11:01,280 --> 00:11:03,080 Why do you look like that? 245 00:11:03,080 --> 00:11:04,800 I'm trying to be a bit considerate here. 246 00:11:06,840 --> 00:11:09,120 I love cooking desserts. 247 00:11:09,120 --> 00:11:10,800 That's where my cooking stemmed 248 00:11:10,800 --> 00:11:13,240 was, you know, baking Betty Crocker cakes, 249 00:11:13,240 --> 00:11:14,880 or, you know, licking the back of the spoon. 250 00:11:14,880 --> 00:11:17,640 (NASALLY) I need precisely 265g of it. 251 00:11:17,640 --> 00:11:19,400 Stop it, you're confusing my measurements! 252 00:11:22,320 --> 00:11:26,600 But so far in this competition, I feel like I'm pigeonholed a bit. 253 00:11:26,600 --> 00:11:29,000 Alright, so that's going in there. 254 00:11:30,560 --> 00:11:33,880 You know, I'm the fish guy, I'm the seafood guy. 255 00:11:33,880 --> 00:11:36,800 So after I did the desserts last week 256 00:11:36,800 --> 00:11:39,880 in the team challenges that saw success, 257 00:11:39,880 --> 00:11:42,840 it was certainly a little boost in confidence. 258 00:11:42,840 --> 00:11:45,400 So I just really want to push the boat out today 259 00:11:45,400 --> 00:11:47,640 and showcase my skills in dessert. 260 00:11:47,640 --> 00:11:49,200 Whoo! 261 00:11:49,200 --> 00:11:51,360 I want to do something spectacular. 262 00:11:52,960 --> 00:11:54,800 Declan. Sweet Week - you digging it? 263 00:11:54,800 --> 00:11:56,320 Yeah, I am. Nice. 264 00:11:56,320 --> 00:11:57,440 What are you gonna do? 265 00:11:57,440 --> 00:11:58,840 Um, so I'm doing a croquembouche. 266 00:12:00,000 --> 00:12:01,680 Um... (GIGGLES) 267 00:12:01,680 --> 00:12:02,800 Yeah! 268 00:12:02,800 --> 00:12:05,640 Um, so I've got... I'm putting my spin on it. 269 00:12:05,640 --> 00:12:09,280 I'm going to pipe, um, like, a thick marshmallow caramel sauce, 270 00:12:09,280 --> 00:12:11,120 so they're gooey, stringy, 271 00:12:11,120 --> 00:12:13,240 and then I'm going to stick a couple of sticks out 272 00:12:13,240 --> 00:12:15,200 and spin some sugar 273 00:12:15,200 --> 00:12:16,760 and, like, put that around it. 274 00:12:16,760 --> 00:12:19,040 So how many choux are you going to make? 275 00:12:19,040 --> 00:12:21,160 Um, I think I've got maybe 30 or something. 276 00:12:21,160 --> 00:12:23,240 30?! Yeah, three-zero. 277 00:12:23,240 --> 00:12:25,440 Are you crazy, Declan! 278 00:12:25,440 --> 00:12:28,240 Would you ever try to make a croquembouche in 75 minutes? 279 00:12:28,240 --> 00:12:32,120 Yes, but not in 75 minutes, and no with a marshmallow inside. 280 00:12:32,120 --> 00:12:33,960 No way. But you are very brave. 281 00:12:33,960 --> 00:12:36,520 A croquembouche in 75 minutes, no matter what it's filled with... 282 00:12:36,520 --> 00:12:38,880 Yeah. ..it's a steep mountain to climb. 283 00:12:38,880 --> 00:12:41,320 (GIGGLES) 284 00:12:41,320 --> 00:12:43,360 Far out. 285 00:12:43,360 --> 00:12:47,520 I've never made a croquembouche and never done it in 75 minutes, 286 00:12:47,520 --> 00:12:50,240 but, um, I really want a shot at immunity. 287 00:12:50,240 --> 00:12:51,560 Hopefully, it comes together. 288 00:13:09,400 --> 00:13:10,720 A lot of equipment on the bench today. 289 00:13:10,720 --> 00:13:11,840 It's tricky to find anything. 290 00:13:13,600 --> 00:13:15,120 I swear I had butter here. 291 00:13:15,120 --> 00:13:16,240 When I think of goo, 292 00:13:16,240 --> 00:13:18,720 certainly, caramel is something that comes to mind, 293 00:13:18,720 --> 00:13:21,720 but it's so easy to make caramel too sweet, 294 00:13:21,720 --> 00:13:24,240 and so I'm going to use parsnips in three different ways 295 00:13:24,240 --> 00:13:25,400 to offset that sweetness 296 00:13:25,400 --> 00:13:27,400 and make sure it's still a well-balanced dessert. 297 00:13:27,400 --> 00:13:30,000 So I'm going to do a chocolate cremeux, 298 00:13:30,000 --> 00:13:31,560 wattleseed and parsnip ice-cream, 299 00:13:31,560 --> 00:13:33,480 with a big old parsnip caramel in the middle, 300 00:13:33,480 --> 00:13:35,200 to sort of have that same gooey moment 301 00:13:35,200 --> 00:13:37,000 as what the judges just gave us with the mystery box. 302 00:13:38,480 --> 00:13:40,360 So there's going to be parsnips in the caramel, 303 00:13:40,360 --> 00:13:41,640 parsnips in the ice-cream, 304 00:13:41,640 --> 00:13:44,280 and then some parsnip chips on the dish as well. 305 00:13:44,280 --> 00:13:45,760 Just doing a, you know, a classic today, 306 00:13:45,760 --> 00:13:47,160 I don't know if it's going to be enough 307 00:13:47,160 --> 00:13:48,360 to kind of get in that top four, 308 00:13:48,360 --> 00:13:50,080 so I wanted to do something a bit weird and quirky, 309 00:13:50,080 --> 00:13:53,480 see if I can really push the envelope today, 310 00:13:53,480 --> 00:13:55,000 I guess the risk you take 311 00:13:55,000 --> 00:13:56,640 when you cook a quirky flavour combination 312 00:13:56,640 --> 00:13:58,880 is there's no guarantee the judges are going to like it. 313 00:13:58,880 --> 00:14:01,240 So I need to be really careful with making sure that 314 00:14:01,240 --> 00:14:03,960 this unusual flavour combination actually works 315 00:14:03,960 --> 00:14:05,840 in terms of the different flavour profiles 316 00:14:05,840 --> 00:14:06,840 that bring it together. 317 00:14:06,840 --> 00:14:08,720 Just need to give myself enough time at the end 318 00:14:08,720 --> 00:14:11,040 to be able to taste it all and make sure I can balance it. 319 00:14:15,240 --> 00:14:17,840 BEAU: Just under an hour to go for my tiramisu. 320 00:14:17,840 --> 00:14:19,800 Just a bit of dust and we're done. 321 00:14:19,800 --> 00:14:22,480 I've got my finger biscuits piped out, 322 00:14:22,480 --> 00:14:24,520 and I'm putting them into the oven. 323 00:14:24,520 --> 00:14:26,560 I'll risk it for the biscuit. 324 00:14:26,560 --> 00:14:27,680 The next thing I need to do 325 00:14:27,680 --> 00:14:30,000 is to get on to making the mascarpone cream. 326 00:14:30,000 --> 00:14:32,560 Hey, Beau. Hello. How are we? 327 00:14:32,560 --> 00:14:35,000 Good. What are you making for day one of Sweet Week? 328 00:14:35,000 --> 00:14:37,200 I'm making a tiramisu, 329 00:14:37,200 --> 00:14:39,880 but I'm going to have a nice, thick, gooey layer 330 00:14:39,880 --> 00:14:42,040 of salted caramel in the middle. 331 00:14:42,040 --> 00:14:43,800 Your challenge is going to be all about that texture. 332 00:14:43,800 --> 00:14:48,120 So we don't want a soggy tiramisu, but we do want that gooey layer. 333 00:14:48,120 --> 00:14:50,240 Give us gooey and not soggy, Beau. Alright, will do. 334 00:14:50,240 --> 00:14:51,800 Thank you. Thank you. 335 00:14:51,800 --> 00:14:56,520 AUDRA: I'm going to make a chocolate yoghurt lolly cake. 336 00:14:56,520 --> 00:14:58,960 There's Maltesers and caramel in the middle. Right. 337 00:14:58,960 --> 00:15:00,800 So when you cut the whole thing out, 338 00:15:00,800 --> 00:15:04,080 the Maltesers and the caramel kind of ooze out like a lava. 339 00:15:04,080 --> 00:15:05,480 So when did you make this last? 340 00:15:05,480 --> 00:15:07,920 Well, my kids... My kids are 21... 341 00:15:07,920 --> 00:15:09,560 How old were they? Four. 342 00:15:09,560 --> 00:15:12,000 (LAUGHTER) Wow. 343 00:15:12,000 --> 00:15:13,640 Oh, my God, that's a long time ago. 344 00:15:13,640 --> 00:15:16,840 I'm going to make an almond and dark chocolate parfait. 345 00:15:16,840 --> 00:15:17,920 Get a caramel inside. 346 00:15:17,920 --> 00:15:19,760 It's going to be oozy and a little bit mandariny, 347 00:15:19,760 --> 00:15:21,400 and a mandarin sorbet on top. 348 00:15:21,400 --> 00:15:24,360 JAMIE: So we're gonna have a white chocolate cremeux - 349 00:15:24,360 --> 00:15:25,560 I'm going to freeze into a mould - 350 00:15:25,560 --> 00:15:28,360 and then the centre will be a Pedro Ximenez butterscotch. 351 00:15:28,360 --> 00:15:30,280 So when you cut it open, you should get gooey cremeux, 352 00:15:30,280 --> 00:15:33,120 but also really super-gooey soft caramel. 353 00:15:33,120 --> 00:15:35,760 Sounds like a very adult dessert, actually. It does. 354 00:15:35,760 --> 00:15:37,000 Yeah, yeah, yeah. 355 00:15:37,000 --> 00:15:39,120 Alana. ALANA: Hello! Alana. 356 00:15:39,120 --> 00:15:41,880 Sweet Week. You'll be loving life. Yes, I'm enjoying it. 357 00:15:41,880 --> 00:15:43,680 We've got whole orange cake 358 00:15:43,680 --> 00:15:46,240 with some yuzu caramel in the middle 359 00:15:46,240 --> 00:15:48,720 that, after it cooks, it's still going to ooze all the way out. 360 00:15:48,720 --> 00:15:51,280 Flavours are very good already, so, yeah, good luck. 361 00:15:51,280 --> 00:15:52,360 Thank you. 362 00:15:52,360 --> 00:15:54,040 I didn't get oranges! 363 00:15:54,040 --> 00:15:56,400 Why didn't I get oranges? Argh! 364 00:15:57,800 --> 00:16:00,360 DECLAN: Alright, that's buzzing. 365 00:16:00,360 --> 00:16:03,480 A little over 45 minutes to go. 366 00:16:03,480 --> 00:16:05,880 Judges think I'm sabotaging myself a little bit, 367 00:16:05,880 --> 00:16:07,680 trying to do a croquembouche in 75 minutes. 368 00:16:07,680 --> 00:16:08,680 Oh! 369 00:16:08,680 --> 00:16:10,280 But it's the white apron 370 00:16:10,280 --> 00:16:12,440 and it's the beginning of Sweet Week. 371 00:16:12,440 --> 00:16:14,320 Like, I'm just going for it. 372 00:16:14,320 --> 00:16:16,360 I'm just getting creative as we go. 373 00:16:16,360 --> 00:16:18,360 My choux buns are cooking away in the oven. 374 00:16:18,360 --> 00:16:20,280 I'm working on my marshmallow, 375 00:16:20,280 --> 00:16:23,080 but I need to get started on spinning this sugar. 376 00:16:23,080 --> 00:16:25,320 I'm going to get a bit weird over here. 377 00:16:25,320 --> 00:16:27,320 You can get as weird as you want. And like... Yeah. 378 00:16:27,320 --> 00:16:29,880 That's pretty standard. Alright. 379 00:16:29,880 --> 00:16:32,040 I have never spun sugar before... 380 00:16:32,040 --> 00:16:33,640 Alright! 381 00:16:33,640 --> 00:16:35,760 ..but I understand the process of it. 382 00:16:40,080 --> 00:16:42,440 Come on. I really want this to work. 383 00:16:47,120 --> 00:16:48,360 Oh, yes. 384 00:16:50,360 --> 00:16:52,000 Wax on, wax off, baby. 385 00:16:53,840 --> 00:16:55,960 That is such a genius technique! 386 00:16:55,960 --> 00:16:57,240 I love that! 387 00:16:57,240 --> 00:16:59,480 You're gonna catch flies in that thing. 388 00:16:59,480 --> 00:17:00,640 I am! A proper caramel web. 389 00:17:00,640 --> 00:17:02,280 I'm catching flies, not feelings. 390 00:17:03,560 --> 00:17:05,640 I'm absolutely powering through this challenge, 391 00:17:05,640 --> 00:17:06,960 but there's a lot to do. 392 00:17:06,960 --> 00:17:08,640 Oh! That... 393 00:17:08,640 --> 00:17:10,800 Watch my spider's web! 394 00:17:13,280 --> 00:17:15,440 I'm gonna keep this one short and sweet. 395 00:17:15,440 --> 00:17:17,520 45 minutes to go. 396 00:17:19,240 --> 00:17:21,760 Where is the time going, man? I do not know, hey. 397 00:17:26,240 --> 00:17:29,560 ANDRE: 45 minutes to go for my sweet gnocchi dish. 398 00:17:29,560 --> 00:17:31,080 My ice-cream is frozen. 399 00:17:31,080 --> 00:17:34,360 My amaro caramel is glossy and delicious. 400 00:17:34,360 --> 00:17:36,400 And now I need to put everything into the gnocchi. 401 00:17:36,400 --> 00:17:39,000 Alright. Let's do it. 402 00:17:39,000 --> 00:17:40,840 This part of the cook is very important 403 00:17:40,840 --> 00:17:43,000 because I don't want to over fry the gnocchi, 404 00:17:43,000 --> 00:17:44,440 otherwise it goes too chewy. 405 00:17:44,440 --> 00:17:46,320 I need to keep some lightness in the middle 406 00:17:46,320 --> 00:17:49,600 and just enough caramelisation on the outside. 407 00:17:49,600 --> 00:17:51,000 I'm enjoying this cook. 408 00:17:51,000 --> 00:17:52,960 The sweet smells from the gnocchi, 409 00:17:52,960 --> 00:17:54,280 the cinnamon butter and sugar, 410 00:17:54,280 --> 00:17:56,400 and I hear Pavarotti singing. 411 00:17:56,400 --> 00:17:57,560 (LAUGHS) 412 00:17:57,560 --> 00:17:59,160 Sorry. 413 00:18:05,040 --> 00:18:08,440 LAURA: Where does the time go in this kitchen? 414 00:18:08,440 --> 00:18:11,240 Pretty much got everything on the go. 415 00:18:11,240 --> 00:18:14,440 My Ferrero Rocher crossed with an affogato. 416 00:18:14,440 --> 00:18:16,400 The caramel's on the stove, 417 00:18:16,400 --> 00:18:18,680 the crunchy crumbs are happening. 418 00:18:18,680 --> 00:18:20,240 The trickiest part for me right now 419 00:18:20,240 --> 00:18:22,920 is I've got my semifreddo in the blast freezer 420 00:18:22,920 --> 00:18:24,480 and my chocolate caramel centre. 421 00:18:24,480 --> 00:18:26,480 I need to put that into the semifreddo 422 00:18:26,480 --> 00:18:28,440 and then reset those together. 423 00:18:28,440 --> 00:18:31,280 It's kind of an impossible mission. 424 00:18:33,520 --> 00:18:37,440 They're not completely frozen, but I need them to work. 425 00:18:37,440 --> 00:18:40,640 As I start to dip them inside of the semifreddo mould, 426 00:18:40,640 --> 00:18:44,000 I've noticed that my semifreddo are soft as, 427 00:18:44,000 --> 00:18:46,640 like, they are literally mousse texture still. 428 00:18:46,640 --> 00:18:49,800 It's melting everywhere. 429 00:18:49,800 --> 00:18:51,600 So now my biggest concern 430 00:18:51,600 --> 00:18:54,120 is my semifreddoes need to be rock solid 431 00:18:54,120 --> 00:18:55,920 before I can even think about dipping them 432 00:18:55,920 --> 00:18:57,800 and making it look like a Ferrero Rocher. 433 00:18:57,800 --> 00:18:59,560 Plan B? Nah! 434 00:18:59,560 --> 00:19:02,120 There's no Plan B in my kitchen ever. 435 00:19:02,120 --> 00:19:03,640 There's definitely no Plan B today. 436 00:19:03,640 --> 00:19:04,880 (LAUGHS) 437 00:19:04,880 --> 00:19:08,320 If my semifreddo is not set, I literally do not have a dish. 438 00:19:08,320 --> 00:19:11,000 Oh, my Lord. Pray for us all. 439 00:19:21,960 --> 00:19:24,240 You're gonna have to GOO for glory. 440 00:19:24,240 --> 00:19:26,360 30 minutes to go. 441 00:19:26,360 --> 00:19:28,080 LAURA: Oh, my Lord. 442 00:19:28,080 --> 00:19:30,080 Half an hour to go?! 443 00:19:34,920 --> 00:19:37,760 Nice, healthy chocolate deep-fried ice-cream. 444 00:19:37,760 --> 00:19:40,720 So far, I'm pretty happy with my parsnip dish concept. 445 00:19:40,720 --> 00:19:43,320 Yeah, ice-cream's looking good. Tastes good. 446 00:19:43,320 --> 00:19:45,120 I've got my macadamia chocolate cremeaux 447 00:19:45,120 --> 00:19:46,240 in the freezer. 448 00:19:46,240 --> 00:19:48,600 I've got my parsnip caramel cooling down as well. 449 00:19:48,600 --> 00:19:51,080 Everything is going along swimmingly. 450 00:19:51,080 --> 00:19:52,920 It's time to make some of my crispy, crunchy elements. 451 00:19:52,920 --> 00:19:54,360 So playing with the deep fryer is... 452 00:19:54,360 --> 00:19:56,600 I'm going to get some of this parsnip I've got here left 453 00:19:56,600 --> 00:19:58,000 and deep-fry a few little bits. 454 00:19:58,000 --> 00:20:01,400 I want to have a very clear ooey gooey moment for the judges 455 00:20:01,400 --> 00:20:03,120 with plenty of that parsnip caramel. 456 00:20:03,120 --> 00:20:05,760 But I'm going to top that with parsnip chips 457 00:20:05,760 --> 00:20:07,640 with a little kind of vinegared saltbush, 458 00:20:07,640 --> 00:20:09,520 so it's really texturally interesting to eat. 459 00:20:09,520 --> 00:20:11,480 I wouldn't recommend putting a deep fryer 460 00:20:11,480 --> 00:20:13,760 right next to an ice-cream machine, but that's where I'm at today. 461 00:20:14,880 --> 00:20:17,000 I'm really happy with how this is coming up, 462 00:20:17,000 --> 00:20:18,440 but I don't like working messy 463 00:20:18,440 --> 00:20:20,200 and with the five different appliances 464 00:20:20,200 --> 00:20:21,520 going at once, 465 00:20:21,520 --> 00:20:23,480 it's not doing any good for my OCD. 466 00:20:24,760 --> 00:20:26,280 Can I say something? Of course. 467 00:20:26,280 --> 00:20:27,960 I think you are mad, but I love you. 468 00:20:27,960 --> 00:20:30,720 OK. Thanks, JC. No, I appreciate it, mate. 469 00:20:30,720 --> 00:20:32,320 Thank you. 470 00:20:35,120 --> 00:20:38,240 I'm making an oozy, oozy peanut butter parfait 471 00:20:38,240 --> 00:20:40,960 with a butterscotch sauce and a chocolate mousse on top. 472 00:20:40,960 --> 00:20:42,920 Today, I'm making eclairs. 473 00:20:42,920 --> 00:20:45,000 So I'm going to have, like, a chocolate creme pat. 474 00:20:45,000 --> 00:20:46,920 I'm going to have lots of caramel in the middle, 475 00:20:46,920 --> 00:20:49,960 so when they do take a bite, they will definitely get goo. 476 00:20:49,960 --> 00:20:52,680 So I'm just making a chocolate fondant 477 00:20:52,680 --> 00:20:54,880 with a little caramel centre. 478 00:20:54,880 --> 00:20:56,600 I'm also making a marshmallow 479 00:20:56,600 --> 00:20:59,480 with a bit of kind of whisky flavours 480 00:20:59,480 --> 00:21:03,480 and an orange white chocolate Chantilly. 481 00:21:03,480 --> 00:21:04,840 If I can get it done in time. 482 00:21:06,080 --> 00:21:07,920 SNEZ: Nice one, Deckie. Cheers. 483 00:21:07,920 --> 00:21:09,560 Good work, champ. 484 00:21:09,560 --> 00:21:12,320 You're a champ. You're a champ. Look at that. 485 00:21:12,320 --> 00:21:13,680 Less than 20 minutes to go, 486 00:21:13,680 --> 00:21:15,480 it's time to check on my marshmallows 487 00:21:15,480 --> 00:21:17,640 for my little childhood treat. 488 00:21:17,640 --> 00:21:20,000 I really am hoping for this perfect texture - 489 00:21:20,000 --> 00:21:21,760 when you touch it, it kind of springs back 490 00:21:21,760 --> 00:21:23,760 and you know it's going to be soft and gooey inside. 491 00:21:23,760 --> 00:21:25,280 (MUTTERS) 492 00:21:29,280 --> 00:21:31,680 Oh, my God, I did not press that thing. 493 00:21:35,120 --> 00:21:37,600 I changed the temperature, but I didn't press the number, 494 00:21:37,600 --> 00:21:39,040 so it was off completely. 495 00:21:39,040 --> 00:21:40,840 (SIGHS) 496 00:21:40,840 --> 00:21:42,320 Meringue is not good. 497 00:21:42,320 --> 00:21:43,920 It's an absolute disaster. 498 00:21:43,920 --> 00:21:45,440 There's no way it's going to be done. 499 00:21:46,880 --> 00:21:48,600 I can't believe what I've just done. 500 00:21:48,600 --> 00:21:51,080 I haven't even turned the oven on. 501 00:21:51,080 --> 00:21:54,440 I'm absolutely panicking now. 502 00:21:55,920 --> 00:21:57,240 I don't know what I'm gonna do. 503 00:21:57,240 --> 00:21:59,400 I stuffed it up big time. 504 00:21:59,400 --> 00:22:01,040 Yeah? That's no good. Yeah. 505 00:22:01,040 --> 00:22:03,520 I need to change the dish completely. 506 00:22:03,520 --> 00:22:07,520 I need to think quick. I need to think fast. 507 00:22:07,520 --> 00:22:09,600 I need to have a dish for judges. 508 00:22:09,600 --> 00:22:11,000 ANDY: Are you good, Snez? 509 00:22:11,000 --> 00:22:13,480 Andy! When I change the temperature, I never pressed the button. 510 00:22:13,480 --> 00:22:16,160 The oven was off, so the meringue is no way going to be cooked. 511 00:22:16,160 --> 00:22:18,160 So what are you gonna do in 15 minutes...14 minutes? 512 00:22:18,160 --> 00:22:20,880 14 minutes, I'm going to make up this quick little doughnut 513 00:22:20,880 --> 00:22:23,240 that I'm going to stuff with caramel. 514 00:22:23,240 --> 00:22:27,400 So doughnuts, caramel, pull apart, oozes out, happy days. 515 00:22:27,400 --> 00:22:30,600 You are making doughnuts with caramel? 516 00:22:30,600 --> 00:22:31,880 Yeah. In 14 minutes? 517 00:22:31,880 --> 00:22:32,880 I can do it. 518 00:22:32,880 --> 00:22:35,320 OK. Your time starts now. Thank you. 519 00:22:35,320 --> 00:22:37,440 Where's my scale? 520 00:22:37,440 --> 00:22:39,360 Scale? Scale. 521 00:22:39,360 --> 00:22:42,600 I quickly put on the oil on the stove to heat up 522 00:22:42,600 --> 00:22:45,680 'cause it needs to be super hot before I can fry it. 523 00:22:45,680 --> 00:22:50,400 I add the egg, flour, yoghurt, sugar and start mixing. 524 00:22:50,400 --> 00:22:54,200 I'm a mum. This is what mums do - survive. 525 00:22:54,200 --> 00:22:56,640 OK, I need some alcohol as well. 526 00:22:56,640 --> 00:22:57,960 For my dish, not for me. 527 00:23:01,440 --> 00:23:03,320 God. 528 00:23:03,320 --> 00:23:04,880 ANDY: 13 minutes, Deckers. 529 00:23:04,880 --> 00:23:06,560 Mate, I'm good. Start filling, brother. 530 00:23:06,560 --> 00:23:09,200 It's gonna happen. It's gonna happen. 531 00:23:09,200 --> 00:23:10,960 We're coming up to the end of the cook, 532 00:23:10,960 --> 00:23:13,600 and there's at least 40 choux buns ready to be filled. 533 00:23:13,600 --> 00:23:15,800 My marshmallow's looking shiny and delicious, 534 00:23:15,800 --> 00:23:17,520 ready to go in my piping bag. 535 00:23:17,520 --> 00:23:19,840 Far out. 536 00:23:20,840 --> 00:23:23,200 Come on. Get in there, you dog. 537 00:23:23,200 --> 00:23:25,760 These need to be executed perfectly, 538 00:23:25,760 --> 00:23:27,680 because this is what's getting 539 00:23:27,680 --> 00:23:29,600 that gooey, ooey element inside of it. 540 00:23:29,600 --> 00:23:31,560 That looks like hard work. 541 00:23:31,560 --> 00:23:32,960 Oh, explosion. 542 00:23:32,960 --> 00:23:36,160 I thought this would be a lot easier than what it is. 543 00:23:36,160 --> 00:23:38,400 I've got marshmallow coming out the top. 544 00:23:38,400 --> 00:23:40,520 I'm trying to jam it in there. 545 00:23:40,520 --> 00:23:41,840 Go, go, go. 546 00:23:41,840 --> 00:23:43,560 And it's just hit me. 547 00:23:43,560 --> 00:23:46,320 I might not have enough time to construct this tower. 548 00:23:47,720 --> 00:23:49,440 Oh, God! (LAUGHS) 549 00:23:49,440 --> 00:23:51,920 I've got a hell of a lot to do. 550 00:23:51,920 --> 00:23:54,040 I'm going to start using some of this marshmallow 551 00:23:54,040 --> 00:23:56,040 to stick these profiteroles together. 552 00:23:56,040 --> 00:23:57,400 Come on! (GRUNTS) 553 00:23:57,400 --> 00:23:59,560 It's a mess, but I've promised a croquembouche, 554 00:23:59,560 --> 00:24:01,680 and I'm going to deliver a croquembouche today. 555 00:24:05,960 --> 00:24:07,520 (LAURA GRUNTS) 556 00:24:08,680 --> 00:24:11,640 BEN: How'd that go? Wow, that was hard work. 557 00:24:11,640 --> 00:24:15,400 All the elements for my amaretto affogato dome - 558 00:24:15,400 --> 00:24:17,040 pretty much coming together. 559 00:24:17,040 --> 00:24:19,720 The coffee caramel sauce is ready to go in its jug. 560 00:24:19,720 --> 00:24:21,960 I've got my crumb mixture made. 561 00:24:21,960 --> 00:24:26,000 The only thing I need to do now is wait for my semifreddo to be set 562 00:24:26,000 --> 00:24:28,200 before I can actually start plating my dessert. 563 00:24:29,920 --> 00:24:33,000 I have no control over what's going to happen, 564 00:24:33,000 --> 00:24:36,120 and it's just like, please work, please work. 565 00:24:37,400 --> 00:24:40,240 As I pop out that semifreddo, 566 00:24:40,240 --> 00:24:42,040 I am just like... 567 00:24:42,040 --> 00:24:43,280 She set. Yeah? 568 00:24:43,280 --> 00:24:45,040 Yeah. It's set, it's set, it's set. 569 00:24:45,040 --> 00:24:47,080 Oh, thank gosh this has worked! 570 00:24:47,080 --> 00:24:48,960 But I'm still not out of the weeds. 571 00:24:48,960 --> 00:24:51,200 I just need to use my brain now. 572 00:24:51,200 --> 00:24:54,720 I know I'm going to cut this down to the last few seconds. 573 00:24:54,720 --> 00:24:57,440 We love the pain. We love the pain. 574 00:24:58,600 --> 00:25:00,560 BEAU: I'm just gonna eat a little bit 575 00:25:00,560 --> 00:25:02,160 'cause I'll get a sugar rush. 576 00:25:02,160 --> 00:25:04,720 I'm going really good with my tiramisu. 577 00:25:04,720 --> 00:25:06,560 I've got my mascarpone cream done. 578 00:25:06,560 --> 00:25:08,320 Caramel's ticking away. 579 00:25:08,320 --> 00:25:10,640 Finger biscuits are out. 580 00:25:10,640 --> 00:25:14,000 It's time to plate this up and get it exactly right. 581 00:25:14,000 --> 00:25:15,400 So the first layer of biscuits 582 00:25:15,400 --> 00:25:18,720 needs to fit the entirety of that bowl. 583 00:25:18,720 --> 00:25:20,760 You don't want any big holes in there. 584 00:25:20,760 --> 00:25:22,520 Here comes the goo. 585 00:25:22,520 --> 00:25:24,880 I'm going to put down the salted caramel next. 586 00:25:24,880 --> 00:25:26,720 I want that to go on top of the biscuit. 587 00:25:26,720 --> 00:25:28,760 And I'm doing it on top of the biscuits 588 00:25:28,760 --> 00:25:31,240 because if I put the cream down first, 589 00:25:31,240 --> 00:25:34,320 the caramel might seep down in through the cream. 590 00:25:34,320 --> 00:25:36,800 The judges do not want a soggy tiramisu, 591 00:25:36,800 --> 00:25:39,080 and I don't like a soggy tiramisu either. 592 00:25:39,080 --> 00:25:40,360 Hey, baby! 593 00:25:43,360 --> 00:25:45,160 JAMIE: Chaos for the start of dessert week. 594 00:25:46,200 --> 00:25:49,000 Listen up, you have five minutes left. 595 00:25:51,320 --> 00:25:52,560 Oh. 596 00:25:54,520 --> 00:25:55,920 It is absolute chaos. 597 00:25:55,920 --> 00:25:58,360 I'm making my last-minute doughnuts. 598 00:25:58,360 --> 00:25:59,800 Let's try it. 599 00:26:01,720 --> 00:26:04,480 I'm starting to pipe the doughnut mixture into a hot oil. 600 00:26:04,480 --> 00:26:06,400 I just need to fry it now. 601 00:26:06,400 --> 00:26:07,800 Come on, Snezzi. 602 00:26:07,800 --> 00:26:10,000 So I decided to do it in this little ladle 603 00:26:10,000 --> 00:26:12,680 so I can add hot caramel inside. 604 00:26:12,680 --> 00:26:13,880 So when you open the doughnut, 605 00:26:13,880 --> 00:26:15,000 the caramel oozes out. 606 00:26:15,000 --> 00:26:16,920 Make them smaller. 607 00:26:18,480 --> 00:26:21,040 My whole dish relies on this gooey element. 608 00:26:21,040 --> 00:26:23,480 Is it going to work? I don't know. 609 00:26:23,480 --> 00:26:25,240 (SIGHS) 610 00:26:31,960 --> 00:26:33,520 Can't wait for my sugar rush. 611 00:26:33,520 --> 00:26:35,480 Two minutes to go. 612 00:26:37,160 --> 00:26:39,040 Goodness me. Look at that. 613 00:26:39,040 --> 00:26:41,480 I'm pretty much at the point where I can start plating. 614 00:26:41,480 --> 00:26:43,720 I start with that chocolate macadamia cremeux 615 00:26:43,720 --> 00:26:44,880 on the plate. 616 00:26:44,880 --> 00:26:46,360 It's quite rich and earthy. 617 00:26:46,360 --> 00:26:48,120 And fill the moat, so to speak, 618 00:26:48,120 --> 00:26:50,120 with plenty of that gooey parsnip caramel. 619 00:26:50,120 --> 00:26:51,840 OK, cool. 620 00:26:51,840 --> 00:26:53,640 I've then got lots of little crispy, crunchy bits, 621 00:26:53,640 --> 00:26:56,760 so vinegared saltbush, crispy parsnip chips 622 00:26:56,760 --> 00:26:59,120 to really kind of offset that sweetness again. 623 00:26:59,120 --> 00:27:00,760 Yeah. So far, so good. 624 00:27:00,760 --> 00:27:01,960 Mm! 625 00:27:01,960 --> 00:27:04,600 Kind of tasting everything and making sure that 626 00:27:04,600 --> 00:27:07,360 this unusual flavour combination actually works. 627 00:27:07,360 --> 00:27:09,520 Ice-cream's looking good. Tastes good. 628 00:27:09,520 --> 00:27:11,320 I think it's come together really, really well. 629 00:27:11,320 --> 00:27:12,880 I've pushed everything to the extreme. 630 00:27:12,880 --> 00:27:15,760 There's a lot of savoury flavours, a lot of salt in this dessert. 631 00:27:15,760 --> 00:27:16,880 So it's the kind of dessert 632 00:27:16,880 --> 00:27:19,040 that the judges are going to either love or hate. 633 00:27:21,080 --> 00:27:22,400 ANDRE: Let's go. 634 00:27:23,560 --> 00:27:25,800 I'm feeling really good about my dish. 635 00:27:25,800 --> 00:27:29,800 My amaro caramel looks beautiful. Tastes right. 636 00:27:29,800 --> 00:27:32,560 It's gooey. I think it's hit the brief. 637 00:27:32,560 --> 00:27:34,640 And the sweet smells from the gnocchi, 638 00:27:34,640 --> 00:27:36,120 the cinnamon, butter and sugar, 639 00:27:36,120 --> 00:27:37,680 it takes me back to my childhood. 640 00:27:37,680 --> 00:27:39,160 I'm done. 641 00:27:40,320 --> 00:27:41,960 Dippy dip. 642 00:27:41,960 --> 00:27:45,040 Less than a minute to go, I grab a skewer. 643 00:27:45,040 --> 00:27:46,880 I stick that into my semifreddo. 644 00:27:46,880 --> 00:27:50,160 I dunk that as quickly as possible into that chocolate mix. 645 00:27:50,160 --> 00:27:51,560 Oh, my God. (SHRIEKS) 646 00:27:51,560 --> 00:27:55,080 I feel like Usain Bolt, but in chocolate-dipping world. 647 00:27:56,400 --> 00:27:58,360 I'm loving my life right now. 648 00:28:02,920 --> 00:28:05,840 DECLAN: Countdown's on and it's coming to life. 649 00:28:05,840 --> 00:28:07,880 I've constructed this tower. 650 00:28:07,880 --> 00:28:10,120 I've torched some of the marshmallow. 651 00:28:10,120 --> 00:28:12,160 And I think I've hit that goo brief. 652 00:28:12,160 --> 00:28:13,320 Yes! 653 00:28:13,320 --> 00:28:14,600 I can't believe I've done it. 654 00:28:14,600 --> 00:28:16,760 Yes! 655 00:28:16,760 --> 00:28:19,240 30 seconds. ANDY: Come on. 656 00:28:20,240 --> 00:28:21,480 (SNEZ GROANS) 657 00:28:21,480 --> 00:28:22,600 It is absolute chaos. 658 00:28:22,600 --> 00:28:25,640 I'm still kind of getting the doughnuts out of the oil. 659 00:28:25,640 --> 00:28:27,440 I'm actually so flustered right now. 660 00:28:27,440 --> 00:28:30,240 This is the most embarrassing thing I've ever plated. 661 00:28:30,240 --> 00:28:32,000 It's definitely not what I wanted to plate, 662 00:28:32,000 --> 00:28:33,760 but I'm gonna have a dish that's edible. 663 00:28:33,760 --> 00:28:34,920 (SIGHS) 664 00:28:36,080 --> 00:28:37,760 Time's up in 10... 665 00:28:37,760 --> 00:28:40,480 JUDGES: ..nine, eight, 666 00:28:40,480 --> 00:28:43,960 seven, six, five, 667 00:28:43,960 --> 00:28:46,600 four, three, 668 00:28:46,600 --> 00:28:49,080 two, one. 669 00:28:49,080 --> 00:28:50,960 (APPLAUSE) 670 00:28:50,960 --> 00:28:53,160 SNEZ: Let's GOO! DECLAN: Go! 671 00:28:53,160 --> 00:28:54,320 Oh. Ah! 672 00:28:55,360 --> 00:28:56,440 Cuddles! 673 00:28:56,440 --> 00:28:57,480 Oh, my God! 674 00:28:57,480 --> 00:28:58,880 Oh, my goodness! 675 00:29:10,840 --> 00:29:15,680 Well, we kicked off Sweet Week with a really, really fun challenge. 676 00:29:15,680 --> 00:29:17,360 Let's see how gooey you got. 677 00:29:17,360 --> 00:29:18,960 Declan, you're up first. 678 00:29:20,160 --> 00:29:21,880 I'm walking this up to the judges, 679 00:29:21,880 --> 00:29:24,920 and the last thing I want is it to fall over. 680 00:29:24,920 --> 00:29:28,400 I might not be a structural engineer with this croquembouche, 681 00:29:28,400 --> 00:29:31,760 but this is the dish that I wanted to present to the judges today. 682 00:29:31,760 --> 00:29:33,120 And they can absolutely see 683 00:29:33,120 --> 00:29:36,440 that I've pushed myself out of my comfort zone. 684 00:29:36,440 --> 00:29:37,720 Declan, what have you made? 685 00:29:37,720 --> 00:29:40,080 Um, this my crooked croquembouche. 686 00:29:43,840 --> 00:29:45,840 Yeah, it's a little bit skew-whiff. 687 00:29:47,240 --> 00:29:50,080 That is actually wild that you did that in 75 minutes. 688 00:29:50,080 --> 00:29:51,760 That's just over an hour. 689 00:29:51,760 --> 00:29:54,040 (BOTH LAUGH) 690 00:29:54,040 --> 00:29:57,120 Yeah. But the question is - is it gooey? 691 00:30:19,320 --> 00:30:23,160 Declan, your Italian meringue is actually beautiful and silken, 692 00:30:23,160 --> 00:30:24,400 so well done on that. 693 00:30:24,400 --> 00:30:26,360 And I loved all those little burnished bits 694 00:30:26,360 --> 00:30:27,840 where you torched it. 695 00:30:27,840 --> 00:30:31,200 I thought it was actually a super smart move 696 00:30:31,200 --> 00:30:34,240 to stick that together with the Italian meringue, 697 00:30:34,240 --> 00:30:37,400 because that's where people usually get their fingers burnt. 698 00:30:37,400 --> 00:30:38,800 And for you to stick that together 699 00:30:38,800 --> 00:30:42,160 and give us a little bit of that goo was really, really smart. 700 00:30:42,160 --> 00:30:44,760 Declan, this is such an incredible achievement 701 00:30:44,760 --> 00:30:46,800 for 75 minutes. 702 00:30:46,800 --> 00:30:50,280 I love that you took inspiration from that golden slime 703 00:30:50,280 --> 00:30:51,920 first thing today, 704 00:30:51,920 --> 00:30:54,480 and had that amazing kind of web, 705 00:30:54,480 --> 00:30:56,120 and watching you just do the whole thing was... 706 00:30:56,120 --> 00:30:58,320 Yeah. It was a lot of fun. 707 00:30:58,320 --> 00:31:00,640 Declan, your choux are crispy. 708 00:31:00,640 --> 00:31:02,440 They're lovely. 709 00:31:02,440 --> 00:31:06,440 And introducing a marshmallow-type meringue 710 00:31:06,440 --> 00:31:08,400 I think that was pretty smart of you. 711 00:31:08,400 --> 00:31:10,080 It was fun. You're funny. 712 00:31:10,080 --> 00:31:12,280 You've been sweating like a little petit cochon. 713 00:31:12,280 --> 00:31:14,520 But how you are, I love you. Thank you. 714 00:31:14,520 --> 00:31:16,760 ANDY: Thank you! Thank you. 715 00:31:20,560 --> 00:31:21,680 Thank you. 716 00:31:22,920 --> 00:31:25,040 Thank you. Thank you. 717 00:31:25,040 --> 00:31:28,760 Thank you. Thank you. (EXHALES) 718 00:31:28,760 --> 00:31:30,760 Next dish, Laura. 719 00:31:33,440 --> 00:31:36,080 Walking my dish up, I'm so, so happy 720 00:31:36,080 --> 00:31:38,080 because it looks absolutely incredible. 721 00:31:38,080 --> 00:31:39,600 Ooh. 722 00:31:39,600 --> 00:31:42,920 Oh, here we go Oh, my gosh. It shimmers. 723 00:31:42,920 --> 00:31:45,440 It's got that little coffee caramel sauce. 724 00:31:45,440 --> 00:31:47,880 It's got the gooey caramel on the bottom. 725 00:31:47,880 --> 00:31:50,800 I'm hoping I have given myself the best possible chance 726 00:31:50,800 --> 00:31:52,480 to be in that top four. 727 00:31:52,480 --> 00:31:53,760 Laura, what do you make? 728 00:31:53,760 --> 00:31:56,320 I've made an amaretto affogato. 729 00:31:59,640 --> 00:32:02,400 So you've got a almond praline semifreddo. 730 00:32:02,400 --> 00:32:06,360 Inside, there's a coffee caramel amaretto centre. 731 00:32:06,360 --> 00:32:08,000 It's been dipped in chocolate. 732 00:32:08,000 --> 00:32:10,920 There's a roasted wattleseed salted chocolate, 733 00:32:10,920 --> 00:32:12,760 feuilletine roasted almonds, 734 00:32:12,760 --> 00:32:14,760 and then a coffee caramel sauce. 735 00:32:19,160 --> 00:32:20,760 It's very inviting. 736 00:32:41,480 --> 00:32:47,200 Laura, affogato is one of my all-time faves. 737 00:32:47,200 --> 00:32:50,720 Um, and this did not let me down. 738 00:32:50,720 --> 00:32:52,240 Oh, yes! (LAUGHS) 739 00:32:53,520 --> 00:32:57,160 The flavours are spectacular. 740 00:32:57,160 --> 00:33:01,440 I love that bitter almond flavour of the amaretto 741 00:33:01,440 --> 00:33:05,280 with the really intense chocolate. 742 00:33:05,280 --> 00:33:07,520 It was so gooey. 743 00:33:07,520 --> 00:33:08,720 I absolutely loved it. 744 00:33:09,920 --> 00:33:14,800 Uh, Laura, it's just layers and layers of indulgence. 745 00:33:14,800 --> 00:33:20,120 You would expect this affogato to be quite rich, super condensed. 746 00:33:20,120 --> 00:33:21,320 Actually, it's not. 747 00:33:21,320 --> 00:33:22,760 It's precise, 748 00:33:22,760 --> 00:33:24,640 you can detail the almonds, 749 00:33:24,640 --> 00:33:27,760 the saltiness is just enough. 750 00:33:27,760 --> 00:33:29,640 It's a well-accomplished dish. Well done. 751 00:33:31,960 --> 00:33:36,040 Laura, I'm a bit angry because, coming into Sweet Week, 752 00:33:36,040 --> 00:33:38,240 I was like, "Just hold back a little bit. 753 00:33:38,240 --> 00:33:40,920 "It's a long week, lot of sugar, lot of kilos." 754 00:33:40,920 --> 00:33:43,360 (CHUCKLING) Like, "You don't want to blow out." 755 00:33:43,360 --> 00:33:44,560 And I said, "Just don't... 756 00:33:44,560 --> 00:33:46,280 "You don't need to eat all of it. 757 00:33:46,280 --> 00:33:48,200 "You don't need to!" (CHUCKLING) 758 00:33:48,200 --> 00:33:51,760 And I just did it! And it's the first day. 759 00:33:51,760 --> 00:33:53,600 And that makes me angry. 760 00:33:53,600 --> 00:33:54,960 Texturally, I loved it. 761 00:33:54,960 --> 00:33:58,240 You got the goo factor. It made me angry, but well done. 762 00:33:58,240 --> 00:34:01,080 Yay! Thank you! (CHEERING AND APPLAUSE) 763 00:34:01,080 --> 00:34:04,920 Honestly, after the marathon that was to make that bloody dome, 764 00:34:04,920 --> 00:34:06,960 I am just like... (SIGHS) 765 00:34:06,960 --> 00:34:09,320 I'm on cloud nine right now. 766 00:34:09,320 --> 00:34:11,720 OK. Next, Sarah. 767 00:34:11,720 --> 00:34:14,040 SARAH: Chocolate and caramel fondant. 768 00:34:14,040 --> 00:34:17,040 Sarah, the flavours and the taste is lovely. 769 00:34:17,040 --> 00:34:18,480 But we know you can do better. 770 00:34:18,480 --> 00:34:20,960 And we know it's just a bad day in the office. And that's it. 771 00:34:22,280 --> 00:34:24,400 POH: Next up is Audra. 772 00:34:24,400 --> 00:34:28,120 AUDRA: It's a chocolate lolly monster. (CHUCKLES) 773 00:34:28,120 --> 00:34:29,640 ANDY: I think that you made the right decision 774 00:34:29,640 --> 00:34:32,040 to go back to that childhood memory. Yeah. 775 00:34:32,040 --> 00:34:34,360 I would say you kind of went a little bit too far. 776 00:34:34,360 --> 00:34:38,120 I know. But I see the potential in this. 777 00:34:38,120 --> 00:34:39,960 JEAN-CHRISTOPHE: OK, Theo, you're next. 778 00:34:39,960 --> 00:34:42,720 THEO: A peanut butter parfait and chocolate mousse. 779 00:34:42,720 --> 00:34:44,600 I think you did a good job. 780 00:34:44,600 --> 00:34:48,360 Yeah, the gooeyness is in the dish, 781 00:34:48,360 --> 00:34:51,200 but your butterscotch parfait, I think, is too rich. 782 00:34:52,800 --> 00:34:54,480 You're up next, Callum. Whoo-hoo! 783 00:34:56,800 --> 00:34:59,120 CALLUM: I'm walking my dish up to the judges, 784 00:34:59,120 --> 00:35:00,720 and it's something that I'm really proud of. 785 00:35:00,720 --> 00:35:03,760 And I just hope that they like this quirky flavour combination 786 00:35:03,760 --> 00:35:05,400 as much as I do. 787 00:35:05,400 --> 00:35:08,200 (JUDGES EXCLAIM WITH SURPRISE) 788 00:35:08,200 --> 00:35:09,800 POH: Whoa! 789 00:35:11,640 --> 00:35:14,040 It's a chocolate and macadamia cremeux, 790 00:35:14,040 --> 00:35:17,080 parsnip caramel, crispy parsnips and saltbush, 791 00:35:17,080 --> 00:35:18,720 and a wattleseed parsnip ice-cream. 792 00:35:20,000 --> 00:35:21,760 So, there's a lot of caramel in the room today, 793 00:35:21,760 --> 00:35:22,840 so the question is 794 00:35:22,840 --> 00:35:26,520 just whether the parsnip makes yours better...or not. 795 00:35:26,520 --> 00:35:27,920 (CHUCKLES) We'll see. 796 00:35:40,320 --> 00:35:43,240 For me, it looks like a little lagoon of caramel. 797 00:35:43,240 --> 00:35:44,800 Oh, I like that! 798 00:35:49,080 --> 00:35:51,200 It's kind of like chip and dip. 799 00:36:03,880 --> 00:36:05,600 Yeah. 800 00:36:05,600 --> 00:36:08,440 Well, that's the gooiest caramel we've got yet. 801 00:36:28,880 --> 00:36:32,120 Callum, you are the Mayor of Goo Town, mate. 802 00:36:32,120 --> 00:36:35,680 That hit everything on another level. 803 00:36:38,320 --> 00:36:41,480 Immediately, your cheeks start to, like, pull in 804 00:36:41,480 --> 00:36:43,440 from the salt and vinegar on the saltbush. 805 00:36:45,600 --> 00:36:49,520 And then all of the fat and the sugar starts to take over. 806 00:36:49,520 --> 00:36:53,080 So you're getting the caramel and the cremeux just taking over. 807 00:36:55,120 --> 00:36:58,840 And then, from there, it goes back into the parsnip, 808 00:36:58,840 --> 00:37:03,000 just, like, the savouriness of that just pulls everything back. 809 00:37:03,000 --> 00:37:08,560 The degree of difficulty to wrangle all of these flavours on the plate 810 00:37:08,560 --> 00:37:11,360 is, like, 15 out of 10, 811 00:37:11,360 --> 00:37:15,160 and you knock the absolute hell out of the brief. 812 00:37:15,160 --> 00:37:16,360 Mate, well done. 813 00:37:18,800 --> 00:37:22,200 POH: That caramel is packed full of that parsnip flavour, 814 00:37:22,200 --> 00:37:23,240 which I love. 815 00:37:23,240 --> 00:37:25,120 That does exactly what you set out to do with it, 816 00:37:25,120 --> 00:37:27,720 which is balance all that sweetness. 817 00:37:27,720 --> 00:37:30,960 I think you've done a really amazing job. 818 00:37:30,960 --> 00:37:32,840 Oh, thank you, Poh. 819 00:37:32,840 --> 00:37:37,560 Look, if Michelin Guide was in Australia, 820 00:37:37,560 --> 00:37:41,280 you'd be one of those many people who deserve a Michelin star. 821 00:37:41,280 --> 00:37:42,520 Wow. 822 00:37:44,440 --> 00:37:45,840 Callum, you are back to win. 823 00:37:45,840 --> 00:37:49,200 And it's dishes like this that are going to do it for you, mate. 824 00:37:49,200 --> 00:37:51,600 Well done. Thank you very much. Thank you. 825 00:37:51,600 --> 00:37:53,240 The Mayor of Goo Town! 826 00:37:55,120 --> 00:37:56,360 Thanks, mate. 827 00:37:56,360 --> 00:37:59,320 That is the best feedback I could have asked for, I reckon. 828 00:37:59,320 --> 00:38:02,240 I'm just so thrilled that this kind of strange, 829 00:38:02,240 --> 00:38:05,440 peculiar flavour combination I've come up with 830 00:38:05,440 --> 00:38:07,600 was, like, so much fun for the judges to eat. 831 00:38:07,600 --> 00:38:09,520 That's the best feedback I've had in the comp, I reckon. 832 00:38:09,520 --> 00:38:11,400 JAMIE: Hmm. So that's very nice indeed. 833 00:38:11,400 --> 00:38:13,880 Yeah. Yeah. Stoked with that. 834 00:38:13,880 --> 00:38:15,720 Next up, Beau! 835 00:38:17,800 --> 00:38:19,560 It's a hard one to grab. 836 00:38:19,560 --> 00:38:22,480 The standard of cooking today is really high. 837 00:38:22,480 --> 00:38:24,920 There's a lot of, like, really creative dishes, 838 00:38:24,920 --> 00:38:26,480 and I've gone with a classic, 839 00:38:26,480 --> 00:38:29,760 so I'm just hoping that the judges like the flavours. 840 00:38:29,760 --> 00:38:31,160 And I'm hoping that you'll see 841 00:38:31,160 --> 00:38:34,040 that caramel kind of stretch away and be gooey. 842 00:38:34,040 --> 00:38:38,360 (JUDGES EXCLAIM) 843 00:38:38,360 --> 00:38:39,720 It's so even! 844 00:38:39,720 --> 00:38:41,400 ANDY: What have you got? 845 00:38:42,440 --> 00:38:44,080 Uh, it's tiramigoo, 846 00:38:44,080 --> 00:38:46,480 and there's a salted caramel layer in there. 847 00:38:48,040 --> 00:38:49,160 Tiramigoo. 848 00:38:49,160 --> 00:38:51,000 POH: OK, I'm doing it. 849 00:38:51,000 --> 00:38:55,360 Oh, that is so satisfying! 850 00:38:55,360 --> 00:38:57,040 JEAN-CHRISTOPHE: I can't wait to see the colours. 851 00:38:57,040 --> 00:38:58,600 I want goo. 852 00:38:58,600 --> 00:39:01,120 Where's the goo? Where's the goo? Come on. 853 00:39:01,120 --> 00:39:03,400 Goo up. Oh! 854 00:39:03,400 --> 00:39:05,200 Yeah, yeah, yeah! 855 00:39:05,200 --> 00:39:06,800 Yes! Yeah! 856 00:39:06,800 --> 00:39:08,840 Yes! Oh, my God, look at this. 857 00:39:08,840 --> 00:39:10,040 Alrighty. 858 00:39:26,200 --> 00:39:28,960 Beau, your dish is on fire. 859 00:39:30,640 --> 00:39:34,400 The gooeyness is just succulent. It's just perfect. 860 00:39:34,400 --> 00:39:35,720 But the layers is perfect. 861 00:39:35,720 --> 00:39:38,360 The mascarpone is whipped properly. 862 00:39:38,360 --> 00:39:41,200 Back in the station, do they know how good you are? 863 00:39:41,200 --> 00:39:42,720 Uh, yeah. 864 00:39:42,720 --> 00:39:44,240 They do? (LAUGHTER) 865 00:39:44,240 --> 00:39:46,720 That's my main job. (CHUCKLES) 866 00:39:46,720 --> 00:39:49,640 You are amazing, Beau. Thank you. Thanks. 867 00:39:49,640 --> 00:39:52,560 I love the way you thought about this. 868 00:39:52,560 --> 00:39:55,720 Knowing that it's a dish that we all know and love well, 869 00:39:55,720 --> 00:39:57,800 the fact that you were really generous 870 00:39:57,800 --> 00:40:00,480 but still restrained in the way that you served it - 871 00:40:00,480 --> 00:40:02,680 so on point. 872 00:40:02,680 --> 00:40:06,400 Beau, I love what you did here. 873 00:40:06,400 --> 00:40:09,960 The texture and the flavour of that caramel couldn't be 874 00:40:09,960 --> 00:40:11,360 any more perfect. 875 00:40:11,360 --> 00:40:14,480 You're just cooking really solid food that you know 876 00:40:14,480 --> 00:40:16,760 that you can execute well, with a twist. 877 00:40:16,760 --> 00:40:18,720 And it's working for you, mate. Well done. 878 00:40:18,720 --> 00:40:19,960 Thank you. Cheers. 879 00:40:22,320 --> 00:40:24,280 Thanks. 880 00:40:24,280 --> 00:40:26,160 If you had asked me this morning 881 00:40:26,160 --> 00:40:28,400 if I'd have a chance at winning immunity, 882 00:40:28,400 --> 00:40:30,560 I'd say definitely not in Sweet Week. 883 00:40:30,560 --> 00:40:34,720 But, given my performance today, maybe I can have a crack. 884 00:40:34,720 --> 00:40:35,880 Smashed it. 885 00:40:37,280 --> 00:40:39,120 Depinder, you're next. 886 00:40:40,520 --> 00:40:42,000 I made eclairs 887 00:40:42,000 --> 00:40:44,920 with a dark chocolate creme patissiere inside, 888 00:40:44,920 --> 00:40:46,880 a whipped chocolate ganache on top. 889 00:40:46,880 --> 00:40:49,760 I've got a spiced caramel as well, which is the gooey bit. 890 00:40:49,760 --> 00:40:52,160 SOFIA: I love the texture, I love the flavour, 891 00:40:52,160 --> 00:40:54,680 and then just loaded full of ooze. 892 00:40:54,680 --> 00:40:56,200 So that was a win for me. 893 00:40:56,200 --> 00:40:58,760 Thank you. ANDY: Next up, Alana! 894 00:40:58,760 --> 00:41:01,320 ALANA: So, I've made a whole orange cake 895 00:41:01,320 --> 00:41:03,680 with oozy, gooey yuzu caramel. 896 00:41:03,680 --> 00:41:05,560 Tongue twister! 897 00:41:05,560 --> 00:41:07,080 I think you got the goo. 898 00:41:07,080 --> 00:41:09,960 And it was all around the texture of that caramel inside. 899 00:41:09,960 --> 00:41:13,160 It was nearly, like, dulce de leche-esque. 900 00:41:14,440 --> 00:41:16,000 Jamie. 901 00:41:16,000 --> 00:41:17,960 JAMIE: A white chocolate and coffee mousse, 902 00:41:17,960 --> 00:41:19,600 some roasted pineapple and almond crumb, 903 00:41:19,600 --> 00:41:22,400 and then there's a Pedro Jimenez butterscotch caramel. 904 00:41:22,400 --> 00:41:24,360 JEAN-CHRISTOPHE: You managed to create something 905 00:41:24,360 --> 00:41:27,080 which is very tasty and very, very well layered. 906 00:41:27,080 --> 00:41:28,960 I really love your mix of flavours. Well done, mate. 907 00:41:30,280 --> 00:41:33,240 Next one please, Ben. 908 00:41:33,240 --> 00:41:36,960 BEN: This is a dark chocolate and almond parfait 909 00:41:36,960 --> 00:41:40,320 with a burnt honey and mandarin caramel 910 00:41:40,320 --> 00:41:42,680 and a mandarin sorbet. 911 00:41:42,680 --> 00:41:45,000 ANDY: Oh! 912 00:41:45,000 --> 00:41:46,920 SOFIA: Gooey! 913 00:41:46,920 --> 00:41:50,960 The parfait texture and flavour is spot-on. 914 00:41:50,960 --> 00:41:55,080 I think the goo factor was, like, extraordinary. 915 00:41:55,080 --> 00:41:57,080 You're in with a good shot. Thank you. 916 00:41:57,080 --> 00:41:59,280 Next person, please. Snez. 917 00:42:01,480 --> 00:42:03,080 SNEZ: I'm walking my dish to the judges, 918 00:42:03,080 --> 00:42:05,080 and I'm just hoping that the ground will open up 919 00:42:05,080 --> 00:42:07,320 and swallow me and my dish! 920 00:42:07,320 --> 00:42:09,040 Or just my dish! 921 00:42:12,760 --> 00:42:15,400 So, Snez, please tell us - what did you make? 922 00:42:15,400 --> 00:42:19,120 These are, kind of, last-minute tiny doughnuts 923 00:42:19,120 --> 00:42:20,960 with a little bit of oozy caramel. 924 00:42:26,040 --> 00:42:28,600 How much time did you have left when you whipped these up? 925 00:42:28,600 --> 00:42:30,160 14 minutes. 14 minutes! 926 00:42:30,160 --> 00:42:32,080 14 minutes? When I went to pantry, so... 927 00:42:32,080 --> 00:42:33,080 Yeah. 928 00:42:38,760 --> 00:42:44,160 I'm going to say - your willpower and tenacity to run to the pantry 929 00:42:44,160 --> 00:42:47,880 and start a fresh dish with 14 minutes to go, 930 00:42:47,880 --> 00:42:50,120 that's the stuff that can keep you safe. 931 00:42:50,120 --> 00:42:51,200 Do you know what I mean? Yep. 932 00:42:51,200 --> 00:42:53,440 So I would take a little bit of confidence 933 00:42:53,440 --> 00:42:55,600 that you can do that in 14 minutes. 934 00:42:55,600 --> 00:42:57,560 It's about gooeyness. 935 00:42:57,560 --> 00:42:59,680 And sadly, there's no... 936 00:42:59,680 --> 00:43:02,200 ..nothing gooey into your dish. 937 00:43:02,200 --> 00:43:06,240 But what there is there, there is someone who doesn't give up. 938 00:43:06,240 --> 00:43:07,400 Thanks, Snez. 939 00:43:07,400 --> 00:43:09,840 In this kitchen, and any other moments in life, 940 00:43:09,840 --> 00:43:11,360 something always goes wrong. 941 00:43:11,360 --> 00:43:12,960 But it's really important to never give up. 942 00:43:14,480 --> 00:43:16,120 Let's get gooey, Andre. 943 00:43:17,560 --> 00:43:19,080 ANDRE: I'm pretty sure I've hit the brief 944 00:43:19,080 --> 00:43:22,600 because I've lashed my gnocchi with a lot of caramel goo. 945 00:43:22,600 --> 00:43:24,280 But this is not really conservative. 946 00:43:24,280 --> 00:43:26,600 It's kind of an unusual combination. 947 00:43:26,600 --> 00:43:29,600 And I just really, really hope the judges all love it today 948 00:43:29,600 --> 00:43:32,280 as much as I enjoyed making it. 949 00:43:32,280 --> 00:43:33,600 Wow. What's your dish, Andre? 950 00:43:34,600 --> 00:43:38,840 Today, I've made an amaro goo with sweet gnocchi, 951 00:43:38,840 --> 00:43:41,480 cinnamon sugar, and an almond ice-cream. 952 00:44:05,320 --> 00:44:07,160 Andre, like... 953 00:44:07,160 --> 00:44:09,240 ..very, very out-there idea. 954 00:44:11,280 --> 00:44:13,680 The question with this type of cooking is just... 955 00:44:13,680 --> 00:44:15,160 ..did you pull it off? 956 00:44:33,400 --> 00:44:34,960 Did you pull it off? 957 00:44:39,880 --> 00:44:42,720 I loved it. I absolutely loved it. 958 00:44:42,720 --> 00:44:46,960 (APPLAUSE) 959 00:44:46,960 --> 00:44:48,160 Oh, man. 960 00:44:48,160 --> 00:44:50,800 I could finish that whole bowl purely off textures. 961 00:44:50,800 --> 00:44:52,440 Chew from the gnocchi - 962 00:44:52,440 --> 00:44:55,760 they've got just the slightest bit more bite about them. 963 00:44:55,760 --> 00:44:58,640 And then the goo - the goo for me happens 964 00:44:58,640 --> 00:45:03,000 when you get that reaction between ice-cream and caramel. 965 00:45:03,000 --> 00:45:04,920 But when it hits that cold ice-cream, 966 00:45:04,920 --> 00:45:07,080 it just tightens up ever so slightly 967 00:45:07,080 --> 00:45:08,880 and gives a little chew about it as well. 968 00:45:08,880 --> 00:45:11,200 So you've outdone yourself. 969 00:45:11,200 --> 00:45:13,320 Andre, I love the gnocchi - 970 00:45:13,320 --> 00:45:15,960 that little bit of crust and caramelisation from the butter 971 00:45:15,960 --> 00:45:18,080 and the cinnamon sugar. 972 00:45:18,080 --> 00:45:19,440 Love the amaro caramel - 973 00:45:19,440 --> 00:45:22,280 it's just got that really lovely hint of bitterness. 974 00:45:22,280 --> 00:45:23,560 Delicious. 975 00:45:23,560 --> 00:45:25,880 And just so unique, so uniquely you. 976 00:45:27,040 --> 00:45:29,080 ANDY: Well done, Andre! (CHEERING AND APPLAUSE) 977 00:45:31,080 --> 00:45:32,280 I'm feeling really good. 978 00:45:32,280 --> 00:45:35,520 My nonna was a huge inspiration for my cooking, 979 00:45:35,520 --> 00:45:39,080 and all I really want to do is put up good food and make her proud. 980 00:45:45,840 --> 00:45:49,000 Talk about a sweet start to the week. 981 00:45:49,000 --> 00:45:51,760 Not only did we get the gooey desserts that we asked for, 982 00:45:51,760 --> 00:45:54,360 but they were ridiculously fun to eat. 983 00:45:55,840 --> 00:45:58,360 Let's see which four of you did enough 984 00:45:58,360 --> 00:46:00,120 to win a shot at immunity. 985 00:46:00,120 --> 00:46:01,920 If I call your name, please step forward. 986 00:46:01,920 --> 00:46:04,080 You're cooking in tomorrow's pressure test. 987 00:46:06,160 --> 00:46:07,680 Callum. 988 00:46:10,800 --> 00:46:13,240 It's no wonder you've achieved the level of success you have. 989 00:46:13,240 --> 00:46:15,880 It's dishes like that that are career-making. 990 00:46:18,760 --> 00:46:19,960 Laura. 991 00:46:24,320 --> 00:46:27,080 So much technique went into that dessert. 992 00:46:27,080 --> 00:46:29,520 Not only did it look incredibly impressive, 993 00:46:29,520 --> 00:46:32,560 we couldn't help polishing off the entire bowl. 994 00:46:32,560 --> 00:46:34,040 Mistake. 995 00:46:34,040 --> 00:46:36,280 (ALL LAUGH) 996 00:46:36,280 --> 00:46:37,480 Andre! 997 00:46:42,800 --> 00:46:46,960 That was ingenious thinking and Andre through and through. 998 00:46:46,960 --> 00:46:48,440 Lastly... 999 00:46:51,600 --> 00:46:53,280 ..Beau! 1000 00:46:55,800 --> 00:46:59,880 That tiramigoo was oozy, boozy and absolutely delicious. 1001 00:47:02,320 --> 00:47:06,480 Callum, Laura, Andre, Beau, tomorrow's pressure test is 1002 00:47:06,480 --> 00:47:09,000 the only thing that stands between you and immunity. 1003 00:47:10,960 --> 00:47:17,640 And trust me when I say it is set by an absolute legend. 1004 00:47:17,640 --> 00:47:19,080 ANNOUNCER: Tomorrow night... 1005 00:47:19,080 --> 00:47:20,160 Are you ready? 1006 00:47:20,160 --> 00:47:23,600 ..Sweet Week's pressure test is set 1007 00:47:23,600 --> 00:47:27,880 by our very own queen of pastry. 1008 00:47:27,880 --> 00:47:31,120 (ALL EXCLAIM) 1009 00:47:31,120 --> 00:47:33,520 But who will achieve 1010 00:47:33,520 --> 00:47:36,720 the sweet smell of success? 1011 00:47:36,720 --> 00:47:38,880 BEAU: I'm up against three people who have 1012 00:47:38,880 --> 00:47:40,520 seven restaurants between them. 1013 00:47:40,520 --> 00:47:42,800 I'm definitely the underdog. 1014 00:47:42,800 --> 00:47:44,560 But maybe I'm the dark horse. 1015 00:47:44,560 --> 00:47:46,560 Captions by Red Bee Media