All language subtitles for Masterchef Australia S18E46 720p HDTV H264-JFF

There we go.

Top eight. Eight lucky number. So, you
know, I like it. Like, yeah, into the

single digits. And, you know, it feels
pretty crazy to actually be in the

digits of this competition.

Hi, Sophia.

Yeah, hi, Sophia.

I don't know whether she's got control
of his bike. I don't know how much she

rides. She looks like she's having a
blast, but it could end in tears in a

second. Nailed it.

I don't know about you guys, but I can't
think of anything better than kicking

off a day with some ice cream.

of a lucky dip for you here.

Come and grab one.

Ooh. Get in there. Come on.

Connoisseur ice cream is the goat of all
ice creams that you can get in the

supermarket. Nice.

Oh.

Ooh.

Ooh.

Not bad.

My favorite. Not really. Ooh.

Nice. All I can say is, oh.

No.

Let's go dig it.

Make it work for us.

Classic vanilla.

Come on.

Can't go wrong. D -O -G. Classic
vanilla.

Ooh, that looks so beautiful.

Casper, what have you got? I got mint
and cookie.

Petro, what are you running?

I got salted caramel and macadamia.

Pretty good.

Aaron? I've got... Vanilla caramel
brownie. Luke?

Pistachio gelato.

Aliano? Rocky Road.

Pat, what flavour did you get? Mango and
coconut.

Nice tropical number.

Annabelle, what have you got? I got
honeycomb.

And Australian honey. Love it.

Yeah. Yum.

Vinny, what are you holding? I got
almond biscotti.

I reckon everyone kind of

got a flavour that suits her. That's
good.

Oh, Pat loves it.

Beautiful.

Now there's a catch, always.

This is not just a special treat.

We want you to create a dessert inspired
by the flavour of your ice cream.

Yum.

Honey's not a flavour that I played
around with very often. I don't think

cooked with it in this kitchen, so bring
it on.

OK, guys, we are giving you 75 minutes
to create... a sweet dish inspired

by your ice cream.

The pantry and the garden are open, so
take advantage.

We are looking for the top four dishes
to be safe

from tomorrow's pressure test.

Your time starts now.

Flour, eggs, butter, more butter.

I feel like now that it's top eight,
even white apron cooks have pressure on

them. If you wind up in the
eliminations, there's so few of you, the

that you could be going home are super
high.

I am thinking I might go back to my old
friend, the

eclair. All right, let's... Oh, shit,
that's not...

Well, I'd say old friend. It's kind of a
new friend of mine, actually.

I've only made them last week in the
MasterChef kitchen, and they worked out

really well.

Orange team, your pastry work was
exceptional.

The filling was absolutely divine. It
was vibrant with orange and utterly

mouthwatering. The best eclair I've had
in this kitchen.

Whoa.

After I did a pretty good job with them,
it kind of inspired me today to make

them with these flavours.

I've got the salted caramel and
macadamia.

So I'm going to do salted caramel and
macadamia eclair with a wattle seed

pat. Today I just have to make sure that
the eclairs are absolutely perfect, the

choux pastry, and make sure that the
flavours of the salted caramel and

macadamia really shine through.

I need to get on to my choux pastry
first.

I just overheard Metro. I think we're
doing eclairs here on the same bench.

I thought of making ice cream, but I
just thought it probably can't be that

rocky road kind of ice cream. So my
eclair today will have chocolate mousse.

There will be a raspberry jam and
enhanced with a little bit of chambord,

toasted crostinas as well. And on top,
I'll do a little bit of burnt chocolate

for that crunchy sort of white element.

But I think the most important is, of
course, making the choux pastry.

We had such a great master class from
Jean -Christophe the other day. I

hopefully can nail this today. I'm just
going to have to beat this guy, you

know? Yes, you are.

I've actually never had rocky road
before I came to Australia.

But my best friend from Singapore,
whenever she comes to visit, she always

for rocky road and she always loves
eclairs here.

So I'm making eclair for her. Next time
she's going to come visit me, I'm going

to make it for her. I think it's going
to be a really fun cook today.

This is so great. You know, it's a very
sweet day in the MasterChef kitchen when

you get to start the day with ice cream
and some amazing flavors to inspire the

cook today as well.

Jean -Christophe, any of those flavors
appeal to you more than others?

Yes, by the way, mango and coconut.

Okay. An exotic man. Absolutely.

Mine's the batter.

Yeah, classy. I reckon I've got some
mint and cookie intrigue. Really? Yeah.

I'm either the honey number or the
salted caramel macadamia.

I think now is the time for another
dessert challenge.

We had sweet week a while ago now, but
I've just noticed a few people who say

they're not dessert people have been
making absolute rippers.

It's true. I couldn't agree more. And
they're shooting for the stars here, you

know? We're looking for the top four,
and you want to be there.

You don't want to have to go through a
mega pressure test to secure your place

in the top seven. Can't even believe I'm
saying that. I know.

I'm playing with mango and coconut
today.

So I'm going to be doing a toasted
coconut and white chocolate cremeux, a

passion fruit mango rum veil over the
top, some fresh mango, hopefully a white

chocolate crumb, and then the coconut
fiatine over the top as well.

So today I got the mint and cookies ice
cream, and so I think there's no other

way for me to go really than do an ice
cream sandwich.

So I'm going to do like a dark chocolate
chip cookie on top with a bit of

macadamia in it, and then I'm going to
use some river mint.

as well for my mint ice cream and then
in the center of my ice cream i want to

have like a loose almost like a chalk
mint caramely center water

goes in a short crust yeah yeah water in
a short time yeah you need a little bit

just a little bit yes the biscotti is a
wild pig i feel like out of all the

flavors here this is like the best
suited to me and my heritage which is

Yesterday I cooked an Italian dish and
it didn't go very well.

It was kind of a wake -up call yesterday
when I was like, food is my passion and

being here in the My Step Kitchen is
like a once -in -a -lifetime opportunity

and I don't want to throw that away. I
want to take everything I can from this.

I need a redemption. I know I can do
better than what I did yesterday.

This is an opportunity to make another
Italian dish and today I'm absolutely

going for it.

I'm feeling really excited. You know,
I've got biscotti today. I'm going to

really try and channel those flavours as
much as I can and make a really nice

dessert. When I think of biscotti, I
think of a lot of different things

altogether. So normally, if I go to
Nonna's house and we're having a coffee,

you'll have other different types of
biscuits, maybe some chocolate. So

of that, I'm kind of wanting to lay off
flavours throughout my dessert that are

reminiscent and inspired by almond
biscotti.

I'm going to make an almond and orange
tart.

I'm going to have a chocolate orange
ganache layer.

I'm going to do an almond praline.

And I'm also going to do a creme
diplomat that's going to have flavors of

vanilla in there with an orange, spiced
orange syrup on top and some flaked

almonds.

I'm really just going to give it my
absolute all to get the best I can out

this and be in the top four today.

Done, done, done.

Let's clean this up.

Next job.

Plain and simple, we want delicious
dessert!

Find out how to go!

Run,

Luke.

Lukey. Can you settle down?

Today I got the pistachio ice cream
flavor. It was pretty delicious.

It kind of had like that raw pistachio
kind of earthy flavor, like not too

sweet. Just a beautiful flavour. And I'm
going to just take that and put lots of

pistachios in a dish.

Today, immunity is up for grabs. And at
this pointy end of the competition, it's

more valuable than ever.

Luke. Hey.

Okay, tell us what you're making.

I'm going to go pretty all out today.
Yeah. Which I often like to do. Yes, you

do. I'm going to do a pistachio kind of
subway tart.

Okay. And then a pistachio kind of
frangipane layer.

With some figs, a candied lemon and
pistachio caramel.

and then a white chocolate mousse dome,
and then I'll try to temper some

chocolate and use that as a glaze.

That is an insane amount of work you've
described.

Yeah. I'm excited. I think it's just a
big push, but now that it's top A,

there's no point in trying to stay out
of the bottom. There's only kind of

rewards for trying to go to the top.

It's interesting because when you go all
in, it's a very hit and miss situation

with you.

You do know that. Yeah, yeah, I know
that. But, yeah, just think of some

critical points where you might need to
pivot.

Just have them ready in your head so
they're not, like, left at the end,

stressed in with something that's just a
part.

Yeah, yeah, yeah.

I know Poe's right, and I know this dish
is pretty crazy. It's not just cooking

the things. It's actually having time to
cool them down and then assemble them.

I need to make the pastry, chill it in
the fridge.

cook it. I need to make the filling,
chill it, put it in. Once the pastry's

cooking, cook it again without burning
the pastry, but without undercooking the

inside. I then need to make the caramel,
make the mousse, set both of those, do

the chocolate temper.

This could be the dish that sends me
into a pressure test and puts me at risk

going home.

But I still just want to give it a
crack.

Bruh. Yeah, a bit of rum can't go wrong,
right?

Today we have to create a dessert that
is inspired by the flavours of our

connoisseur ice cream.

So I got vanilla, caramel and brownie.

Vanilla, caramel and brownie. Very
classic flavours and I'm trying to

them and bring them in a more adult
realm.

I'm trying to make a vanilla white soy
black pepper ice cream.

with a flowers chocolate sponge with
whipped cream.

And I'll have a peanut chili praline or
some sort to add a bit of height and

crunch.

For my vanilla white soy black pepper
ice cream, I'm starting off with a basic

anglaise and then imparting the black
pepper flavor slowly and the white soy

flavor with some precaution because I
don't want that to take over the vanilla

flavor.

Definitely a risk with there being too
much where it then becomes an overly

salted, overly peppered ice cream to the
point where you miss out on the vanilla

aspect of the dessert.

Like I'm saying, it's just balance.

Whether the concept will work out,
that's the main thing that I'm worried

Hey, how are you?

Long time no see.

What are you doing there?

You're making some ice cream, mate.

I got the honeycomb and Australian honey
ice cream.

Which I was really stoked about. I feel
like honey's a fun flavour to play

around with.

Let's see what this tastes like.

I definitely feel like I have in the
past put up quite simple dishes.

A bit more.

So today I am not going to give them a
simple dish. I'm going to go ham.

You've got the honey and the honeycomb?

Yeah. Are we going down that vibe? I'm
actually going to do two ice creams in

like a bomb form.

Like a bomb Alaska?

But, like, I don't want to light it up
the front, because me and up the front

theatrics is, like, not a thing. Okay.

I'd rather just torch it and just have
it as, like, an ice cream bomb. Right.

Yeah. Okay.

I'm going to do a burnt honey ice cream,
and then I'm going to do a vanilla ice

cream and swirl through a big jam.

Ooh.

Okay. And then do a rosemary sponge on
the bottom.

Ooh. And then just...

Italian meringue on the top. Nice. I
love this. Oh, really? Okay, good. I

this. What is there not to love? Yeah,
okay, cool.

That's not going to be your mate.

Tommy's not my friend.

But all in all, I'm pumped.

Thanks, Andy.

I know that today is going to be a
challenge to try and get every single

done. There is not enough time to make
two ice creams and set them in an ice

cream turner in 75 minutes, so the only
way that I'm going to be able to make

this happen is to use liquid nitrogen.

Oh,

this is so intimidating.

I feel like a full -on scientist, not a
chef right now.

Oh, my God, it's mankind.

My burnt honey ice cream is done. Get it
in the freezer, onto my vanilla.

And my vanilla ice cream is spinning
around in the bowl and it's coming

and it's beautiful.

Damn, I don't have my jam.

Oh, I forgot.

My big jam is still on the stove.

I need to get my ice cream into the
freezer. Hopefully it doesn't set too

and then get my big jam cooled down
before I can ripple it through that

ice cream.

The key to perfect eclairs is choux
pastry, making it really crisp and

making these flavours of the macadamia
and salted caramel pop.

Choux pastry is all about the technique.

Once it's off heat, before the eggs can
be incorporated, you've got to stir,

stir, stir, stir.

Slowly, the steam will evaporate.

Otherwise, I'll be left with soggy and
soft choux pastry, which you don't want

for your eclairs.

So to save time, I grab the KitchenAid
and I get that going.

And while that's on the go, I've got
time to work on my other elements.

I need to get my creme pat done.

I need to get my caramel done.

I need to get my chocolate glaze done.

There's a lot to do.

So, yeah, I really need to move along
now.

Petra, how are the eclairs going?

Yeah, good.

Yours? Yeah, I feel like I'm doing it
old -fashioned way.

Yes, you are.

Is everyone absolutely going for it?

Yeah. Yeah.

So in the front row, we've got Aaron.

He's doing a flowers chocolate sponge.

Yeah. And then he's doing a very cool
ice cream. It's vanilla, white soy, and

black pepper.

Whoa! Yeah. Okay.

What do you think? I like it. I think
it's very Aaron. Very Aaron.

If he can manage that.

Okay, Luke, I'm worried about.

He's doing a tart. He's doing a
pistachio passable, pistachio from

white chocolate mousse, a caramel, and
then he wants to do a pamphlet white

chocolate dome.

I said, Luke, you need to start editing
now.

Yeah.

Annabelle is going for it. She's doing a
version of a bomb Alaska.

Inside this version is two types of ice
cream, and then Vinnie is doing an

almond tart.

He's got a chocolate ganache on the
bottom, almond praline, and then he's

orange diplomat on top of that.

That's a lot of layers, but I can't wait
to see them. Yeah. Guess what?

Alayona and Petro, what do they have in
common?

An eclair.

Well, they're both doing eclairs.

They're doing different eclairs. The
bottom of the eclair is over there.

And clearly... Eclairly?

And clearly... Petro has all the
experience making the eclair.

This éclair has to be even better.

Yes, please.

Okay.

Hey, uh, let's pose. Do like this.

Come a bit closer.

You're both doing the same job.

But it looks like it's two different
choupettes. Yes.

Two different colors, two different
thickness.

Which one is the best one?

May the best woman win, I say.

It's a battle royale of the eclair.

So good luck. I'm super excited.

Thank you.

My

plan

for this pistachio tart is the kind of
tart that you'd have out of patisserie.

It's meant to look kind of... Cute and
innocent, but when you cut into it, it

shows the layers and the technique
involved.

Can I just bring my own glaze for my
mousse?

My tart is out and that's the filling in
it. My cream's whipping for the mousse.

There's a lot going on, and I'm going to
need until up to that last minute to

get it done.

I'm working like a madman. Now, my
elements, I'm cooking as hard as

Even though this is a wide -open cook,
this is one of the most stressful cooks

I've done in a long time.

I'm really worried that this moose isn't
going to set in time. It needs a lot of

time to set.

I've got Paul in my mind saying to me,
you need to pivot, but at this point in

the cook, there's no way to pivot with
this dish.

It's in.

I don't have a choice.

If it doesn't go in the freezer right
now, that thing won't set at all.

I know for a fact that I've bit off a
lot.

I'm just hoping it's not more than I can
chew.

20 minutes to go. Come on, everybody!

Bing bang bong.

I'm feeling really in my element with my
cook today. There is a lot that I need

to get done for my tart inspired by
almond biscotti.

But my tart shells are in the oven
baking and I'm just finishing off all my

layered elements.

They're very blonde.

They've been in there for 10 minutes.

How long do you normally cook them for?

Tartlets that big, probably about 15.

They're pretty, they're not small.

No, these tart shells are really, really
blunt.

I need to make sure I get onto that as
quick as possible because it needs to

chill before I can start piping
everything and filling.

I put so much effort and focus onto each
of these layers of my tart, but all

that will be for nothing if I have
nothing to put them in.

These tart shells are really, really
blunt.

They are not cooking as fast as I
thought they would.

I've also got to get that heat out of
them so I can pipe them.

Let's pump in a bit more.

I crank up that oven. I let my tart do
their thing. I'm going to finish up the

rest of my elements so that when those
tart shells come out, I can pipe and

plate up my dish.

My ganache is in there. My praline's in
there.

My syrup's just reducing now, and I'm
just going to do some quick toasted

almonds right on top. Let's see.

Yep. Yep.

Yep. Come on, mate.

I'm definitely feeling under the pump
right now. There is a lot that I need to

get done, but, you know, you really have
to risk it for the armoured biscuit.

It's all hustle from here. Just 15
minutes to go.

Oh, that looks amazing.

Is that your ice cream? Yeah.

Fig jam's cooled. I am rippling it
through that vanilla ice cream. So now

cream bases are both ready to start
assembling.

I've got my mould. I take my burnt honey
ice cream. That's going to be the

outside layer. And then I'm going to
have my vanilla and fig ice cream as

centre layer.

I get that dome into the blast chiller.

I've got my ice cream done.

My sponge has just come out of the oven.

My meringue is yet to be made.

Do I have time for a...

Meringue's

out. We're not going to use that
anymore. I don't have time.

I'm going to do some toasted nuts. Chop
them down really fine and pat it all

over the bomb.

Quick!

The time is go time.

I have my set element done. I'm toasting
some macadamias at the moment.

and then I will just try to get
everything kind of looking good and on

plate.

I'm actually feeling pretty good
constructing my ice cream now, and the

that when you, like, bite into it,
you'll have that, like, easy caramel

Making my raspberry sort of jammy
situation.

My shoes are rising, which is great.

um and hopefully i just really managed
to replicate the flavors of the rocky

road eliana how do your shoes look oh
mine are rising are

yours yeah do you want to have a look
holy moly they're

big shoes man i'm looking at petra's
oven and his eclairs are

so much bigger and i'm thinking

Mmm, I think I like mine better. Mine
are petite and delicate.

Ooh, they look pretty puffy as well.

I think we might have some stiff
competition today.

Some very stiff competition, Pedro.

Okay.

Oh, so hot.

Ooh.

I'm happy.

They've risen and they are, yeah,
looking really nice and plump.

I mean, come on.

Have you managed to sleep next door?

Yeah, I'm looking at his shoes, and I
mean, yes, this competition.

Petrol, how's your eclair? Nice and hot.

But now I just need to make sure that
they taste good as well. Sure,

Is it because you've been on top of your
garden fence looking next door? Yeah,

well, that's the added pressure today,
because she's a bit of a wizard

sometimes. Sometimes.

Excuse me.

Most times.

And you both use a different technique.

Yes. All right. Good luck. Thanks. Carry
on, mate. I'm very competitive. I'm

very happy with my shoe pastry, but
Aljona is very competitive as well.

What were the tips that you got from
Jean -Christophe? Tell me now, Petra.

Each eclair needs to be on there and
needs to be perfect because she wants to

beat me.

I've got to finish my caramel, which
I've got on the go here.

I've got my macadamia in the air fryer,
which is pretty much...

Done, actually.

This is the point in the cool play where
you've just got to put your head down

and motor, and hopefully everything
comes up.

Okay, Aaron, where are we at?

I think I'm in an okay position right
now. I've got my ice cream churning.

almost done.

The sponge has a nice airiness to it.
It's really light, and the praline's got

good snap.

How do you think the infusion on this
has gone?

I think it's gone quite nicely. I can
taste the white soy and get a hint of

heat of the black pepper. Have you tried
it churned? I haven't tried it churned.

Because it's gone colder, you know how
flavours always mellow out?

Yeah.

Can you taste the black pepper?

I can get like a hint of it, but it's
not what I'm after.

Okay. I would balance that because it's
all about that.

Yeah. All right, good luck.

I get a very slight hum of that
pepperiness come through, but I don't

be so subtle you can't taste it.

So I'm slowly putting in about half a
teaspoon at a time and letting it turn

until I can just get that black pepper
and the fruitiness that I'm looking for.

I'm really happy with the ice cream
itself. The texture is really nice. I'm

getting that vanilla with the white soy
and the black pepper as well.

All I've got to do now is try to make
sure that everything eats well as a

complete dish.

The plan for this plating is to have a
few pieces of the sponge ripped up and

act as like a dark chocolate moth that
will sit on the plate. I want to

the vanilla ice cream and put it in the
middle and just have this praline shard

sitting atop that as well.

We're looking for the top four and
there's five minutes to go!

Hey, where'd you go? Here.

I've got all my elements ready to be
piped into my pastry.

My tart shells are out of the oven. That
extra crank of heat has gotten some

really nice caramelization into those
shells, and they're looking beautiful

golden brown.

So I start with a really nice layer of
that chocolate orange ganache. I top

with some almond praline, vanilla creme
diplomat, and then I just top my pastry

with some toasted almonds, and I get my
orange syrup into my jug ready for

service.

I definitely feel like this is the
essence of an almond biscotti.

As I'm trying to assemble this dish, I'm
realising nothing is the right

temperature. The tart is still too warm.
The caramel is still warm in the

freezer as well.

And given the time, I don't know if this
moose dome is going to be set, but I

can't wait any longer. I just have to
get them out and get them on the plate.

Don't play.

I've got my white chocolate mousse,
tempered white chocolate on top.

I've got my part,

caramel.

And for a second, it actually looks all
right.

But as soon as I start to see the mousse
drip, I know it's just going to melt.

I am just watching the clock being like,
okay, so how much time do I need to get

this out of the mold and get it onto the
plate and then cover it in nuts? And

I'm like, okay, I think I need to go
now.

My sponge cake is cooled.

I get that on top of the mold.

I flipped it out onto the plate and I'm
trying to get this bomb out.

Uh -oh. And it's just like not releasing
from the mold.

I need to get this out of the mould,
otherwise I don't have a dish to put up.

Oh, yeah.

Hurry up.

Get it done! One minute left!

Come on!

Oh, Clarice, man, she's torturing. The
outside of the mould.

Is that what she's torturing? Yeah.

I blowtorched the exterior of that bomb,
which just goes against everything.

Like, you don't blowtorch ice cream.

But here we are, and I'm blowtorching
ice cream.

Come on,

Annabelle.

I am trying to demold this bomb, and
it's sticking to the inside of the

I need to get this bomb out onto this
plate, otherwise I don't have a dish.

Oh.

Oh.

It comes out, but it's so soft.

I just need to get it decorated.

Otherwise, I will not get a dish off
today.

Yeah, I just didn't get it done in time.

My dish... I tried all the elements
together and it's, like, really

but the mousse just didn't set in time.
Like, it just turned into a bit of a

soggy mess.

Looks good, Petra.

Well, thanks.

Very good.

Well, let's see which shoe bun takes it
out today.

This is the winning bench.

Yeah. Re -winning then.

Yeah.

We are looking for our top four dishes,
but the downside of that

is that the bottom four dishes will go
into tomorrow's elimination.

The first dish we'd like to taste
belongs to Vinnie.

Hey Vinny. Hello Jim.

Vinny, what gelato did you get? I got
the almond biscotti gelato today. So I

pretty much made like an almond biscotti
tart.

It's got a chalk orange ganache layer.
There's an almond praline and then I've

done a vanilla creme diplomat with some
toasted almonds and an orange syrup.

Right.

Alright, let's see these layers.

Vinnie, it is absolutely impeccable.

You got the almonds, enough.

And you got the orange juice together,
well balanced together. It's fantastic.

The layers, the cream.

If you're not on top four, I'm afraid
I'll have to do the washing up.

I've actually never seen him out there.

As soon as that landed, I was like,
very, very happy.

The edges are really beautiful and brown
and really well constructed.

I think you've done a great job. And so
Italian.

That's the other thing. I feel like you
had an Italian ingredient that you

didn't cook with so well yesterday, the
bataga, and that was really getting to

you. But as far as this goes, almond,
orange, chocolate.

Nailed it.

The nonnas are back on your good side,
mate.

The layers, I feel like the chocolate
ganache is a beautiful texture. The

praline is delicious, nice bit of salt
in there. And then the cream, that's

where you get a real, like, punch of
that almond essence.

I think the tart, well done, because
that thing was blonde as... No -one's

blonde. Great.

That's far.

You really had to, like... You know,
back yourself, keep it in the oven, and

some sort of caramelisation on the edge,
which I appreciate.

Well done. Thank you.

We definitely had a little bit of a
scare yesterday, a bit of the wobbles,

Vinny is back today, and it is full
steam ahead to the end of this

Aaron, come on down.

Aaron, you got vanilla caramel brownie
as your ice cream flavor. What have you

made up?

I've made a chocolate sponge that's got
some whiskey through it, a white soy

black pepper vanilla ice cream and a
peanut and chili praline chard.

Aaron, I think the ice cream is
beautiful.

Really, really lovely and silky and kind
of very light.

Love the bristle.

I think you've done a great job.

The ice cream is impeccable. I don't
think I've ever consumed pepper in that

because what the ice cream has done and
how the soy has balanced it, I can get

all the flavour of the pepper without
any of the sensation and a lot of

fruitiness, actually. You've given me a
new experience, so...

That could be a gantry winner for me.

Thank you.

Your ice cream turned out very well.
Very smart using those ingredients which

are very unusual.

Yeah, I agree. It's my first time.

And all is a great effort.

It makes me happy to see you trying new
things.

Thank you. Thank you so much.

Okay, next one we want to try is Petro.

I think it is a risk to make it clear
again, and I am concerned about the

comparison between me and Aliona today.

I would love if both of us smashed it
out of the park and we both get through,

but I think it is going to be a
competition today between us.

Petrol. What was your ice cream flavour?

My ice cream flavour was salted caramel
and macadamia. So I made salted caramel

and macadamia eclairs. It's got a wattle
seed and vanilla creme pâte, a

chocolate ganache and toasted macadamia.

Oh, do you remember the last eclair?

What if you said it was the best eclair
she'd had in this kitchen ever?

Yeah, Russia.

They don't have to be better. I'd settle
for as good.

I would as well.

Okay, we're going to turn it out.

We're done.

Thank you, sir.

Well done.

So much crunching.

So colourful.

And also quite decent inside.

I like the salted caramel and the
macadamia. They're very well done too.

Petro, I think the choux pastry work is
really lovely.

I think everything you set out to do, I
can taste really, really nice. In terms

of heroing salted caramel and macadamia,
big tick.

The texture in that caramel, the
seasoning in it, the chocolate, the

eclair, there's a lot of good technique
going on here, but I probably couldn't

eat the whole thing.

Is that a bad thing? I don't know.

Thanks, Patrick.

Okay,

next one, please.

Aliona.

Looking down at my rocky road eclair,
I'm actually really happy. It is a risk

beat Petro at eclair game here, but I
think I made it look really fun, and I

think the flavors are there.

My ice cream was rocky road.

So I made a rocky road eclair with
crispy toasted peanuts and some

jammy raspberries.

Where do you think you stand out of the
battle of the eclairs today?

It's definitely a bit of a battle, and
pesto is really good with the desserts.

Ideal case scenario, we both kind of get
the, you know, immunity.

Anyway, we're going to try your eclair,
the, and good luck.

Thank you. Let's see.

Aliona, flavour -wise, it's very heavy
on the dark chocolate and then quite,

like, intense raspberry.

In an eclair, you kind of just want it
to be a little bit more easy.

This is like a little bit of, like,
whoa, chocolate.

Whoa, the raspberry.

For me, I think this one could have been
a little bit better.

Thanks. It goes down to one thing.

It's the chewy soft.

Look at that.

And that's the problem I have.

Just keep driving, right?

Thank you.

I'm sorry.

No, that's okay.

Don't be.

The next dessert we'd love to taste is
yours, Pat.

Today I've made a toasted coconut and
white chocolate cremeux. It has a mango,

passion fruit and rum fail.

and a coconut fiatine to go on top.

Oh, perfect.

Pat, really solid effort. Love all the
textures. And I really loved how silky

the cremeux was.

Cool, thank you.

Katha, you got the minted cookie.

Yeah, attempted to make some ice cream
sandwiches. So there's a river mint ice

cream. chocolate sort of caramels. And
then on top, I've got a chocolate

macadamia cookie.

I love the ice cream. I think the way
you've used the river mint flavour is

perfect. The cookies are really lovely.
Obviously, the glaring problem is the

construction. Thank you.

Next up, Annabelle.

Go, Annabelle.

Annabelle.

Annabelle, what was your ice cream
flavour?

Australian honey and honeycomb.

Nice. And you turned that into... A
puddle.

Sorry. I tried to make an ice cream bomb
with a burnt honey ice cream, a

vanilla with a fig jam through it, and
then a rosemary sponge underneath.

You need to take your liquid nitrogen
ice cream a little bit further.

Yeah. If you don't get it to that
temperature, it just melts really,

quickly. I feel like you found that out
the hard way.

The flavour of the honey ice cream is
actually really beautiful, but sometimes

you've got to bomb to pick yourself back
up.

Next dish we'd like to taste is Luke.

This week started off really well. Top
nine and I was fired up. I think I got a

little bit too confident. I got a little
bit too excited about doing well and

it's now just kind of blown up in my
face.

I'm really disappointed in myself, but
it should still have the flavour, and if

the flavour of the dish can work, then
there's a chance.

So, Luke, your ice cream was pistachio
gelato.

What did it inspire?

So I did a pistachio tart, a pistachio
kind of frangipane layer with a fig in

it, and I did a pistachio...

burnt fig and caramelised lemon caramel,
a white chocolate mousse, and then

tempered white chocolate.

Okay.

So something didn't go to plan on that
dish. What is it? Yeah, the mousse, when

I put them on top of each other, it just
went... Okay, melted.

Probably the most devastating thing at
the end of this cook, because I feel

I just put, like, everything I had into
the dish, and I hope that you guys know

that. Yeah, but it just didn't work.

All right, should we chop into it? Yeah.

Hold a big blank.

I really feel for you because the
flavours are actually solid.

I love the Fran Japan, the balance of
the white chocolate and then that

with the candied lemon and the burnt
fig.

It's a really beautiful combination.

However, I think you just set up too
much for yourself to do. You were just

too ambitious.

And I know that's kind of your signature
style to just go all in and fly by the

seat of your pants.

But I think you're going to just have to
start to be a bit more sensible from

here on. It's just not worth it.

Yeah, Luke, I'll back it up. Flavors are
delicious.

But I saw you pour that mousse into the
mold, and you knew.

Like, you knew it was too thin.

You knew that it wasn't going to set. So
I love your ambition, mate. You

wouldn't be here if you didn't have the
ambition.

But you've got to start to back it up by
executing.

If you don't start to back up this
ambition, then the days could be

Today, we are looking for the top four
dishes.

The bottom four will be going into
tomorrow's pressure test.

There were four of you who got it so, so
right.

Vinny, even though I'd love to see Jean
-Christophe doing the dishes,

You nailed the flavours in your tart,
and the pastry was really impressive.

You're in Italy's good books again.

Aaron, we all agree that your ice cream
was so good, it's gantry -worthy. Well

done. Pass.

You did your favourite flavour
combination absolute justice.

Good job.

Petra. Your pastry work was exceptional.

You'll be safe on the gantry tomorrow.

Unfortunately, that means Aliona, Luke,
Annabelle and Casper, the four of you

will be battling it out in a pressure
test tomorrow.

You're all worthy of a spot in this
competition.

So, come back ready to earn it.

See you then. Good night.

Tomorrow night.

Please welcome Dan Aitman!

Trained by Peter Gilmore.

Oh my God!

With his own Michelin star.

He is like amazing, crazy genius.

And his pressure test.

You will be making my... Leave.

Everyone speak.

Good luck.