Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

WOMAN: Oh, boy! (GASPING)

This incredible creation from the Patissier of Pain

inspired them to step up their pastry game.

JEAN-CHRISTOPHE: Your choux are cooked perfectly.

I think you've done a very good job.

ANDY: That is an absolute belter of a croquembouche - well done!

And it was a sweet, sweet victory for Mimi,

who won Immunity.

That's what I came here for, is to see this.

Yeah, like, that is bangin'.

Tonight...

..Zumbo's back with Immunity for whoever conquers...

..the great divide.

MAN: What tricks await us in the kitchen?

(WHOOPING AND CHEERING)

Come on down, everyone!

What?

Ah!

What?

Alright. MAN: Oh, God.

(SPEAKS INDISTINCTLY)

What is this?

This set-up is scary.

Oh, my God!

Ah, everyone's feeling scared, but also excited.

It's crazy. I honestly have no words.

Well, I'm sensing a bit of a divide in the kitchen today.

Hmm!

Which might have something to do with that ginormous wall.

That bad boy is the only thing that stands between you and Immunity.

DARRSH: I think I already know what today's challenge is going to be,

because I've watched a lot of MasterChef

and I'm...crapping myself. (CHUCKLES)

Well, today's challenge is pure chaotic joy.

Oh.

It's something we like to call twins.

(CONTESTANTS GASP)

Oh, no!

What's twins? No!

You'll be cooking in teams of two, side by side.

But of course there's a catch.

Oh.

You won't be able to see each other.

Oh, my God!

Oh, gosh.

Between you and your partner stands that great big wall.

Regardless of the divide,

you'll have to cook the exact same dish.

(LAUGHTER) What?

A twin dish when you can't see what your team-mate's doing?

That's ridiculous.

How are we going to do that? (LAUGHS)

The goal is, of course, to make them both look and taste identical.

OK.

You'll have to let your partner know every single move you make.

Oh, gosh!

You won't know how close or far your twinning dishes are

until we taste them.

Oh, my gosh. (CHUCKLES)

The team that gets their dishes closest to one another's

and produces the best dish, will win Immunity.

I did this challenge in Back To Win and it was incredibly fun,

but also incredibly difficult.

And it gets super chaotic.

It's also a massive exercise in communicating,

and more than ever, I would say pick the right dish.

Really, really starting to think this is...

..this is going to be a hard day.

Now, you've been eyeing up these boxes

and they are going to decide what,

but also who you're cooking with.

(ALL GROAN)

Jesus Christ!

No, you can't cook with him.

(LAUGHTER)

Under each box is something that you must use in today's cook.

And there's also a coloured apron that will decide your pairing.

Gill, first to come off the ring.

What colour box would you like to lift the lid on?

I have to go with my matching pants and go green today.

Sofia is going to do the honours.

Come on, Sofia.

Oh!

(OTHERS GASP)

You got an air fryer, Gill!

I've never used one in my life. (LAUGHS)

That changes today.

You'll have to use an air fryer in your sweet dish in this challenge.

Darrsh, you ready, mate? What colour would you want?

Going with yellow.

Any reason?

Closest to resemble gold and today's about winning gold.

Oh, he's going for the medal!

(LAUGHTER)

ALL: Ooh! (CHEERING)

Mate, you got a stand mixer,

so you have to incorporate that piece of equipment

into your dish in the cook.

Nat, what colour box?

Baby pink.

Ooh!

Ice-cream machine!

Whoo!

Lochy, you're next, mate. What box do you want?

Blue over there. Blue.

It is an air fryer, and that means you're twinned up with Gill.

Oh!

I've never used an air fryer either. (LAUGHS)

I like this. Let's go.

My partner in crime is Lochy. He's my home slice.

I've never used an air fryer and Lochy's never used an air fryer.

That's a recipe for a disaster in itself.

Harry, breathe out, mate. Like, it's all good.

(LAUGHTER)

Uh, I'm going to go the light blue.

Righto, Poh. What have we got?

Hey! I'm sorry, man.

I'm sorry. (LAUGHS)

I'm bloody stoked that I'm on the pink team with Darrsh

'cause he's the dessert guy.

Stand mixer, plus him, it's a pretty tough combo to beat.

We got it. We got it.

Sav, you're staring these boxes down.

Let's go hot pink.

It's a blender!

OK.

Sumeet, comes down to this choice.

We'll know who our twins are after you pick.

Oh, my God, this is tough.

I think I'm going to go orange.

Zumbo.

Ice-cream! Yes!

It's an ice-cream machine.

So you are teamed up with Nat.

Pezza, mate, unfortunately,

there's nothing else to choose but the purple one.

I'll take purple.

(CHEERING)

It's a blender, which means, Pezza, you're teamed up with Sav.

SAV: I'm actually very excited to work with Josh, Pezza.

Pezza has an excellent track record with team challenges,

so I'm really hoping that a little bit of that luck shines on us today.

Righto, listen up. I've got some rules for you.

We're giving you 90 minutes.

That's 90 minutes to plan, shop and cook.

Oh.

And don't forget to utilise your appliance.

Here's something to note.

When your team leaves the pantry, it'll be closed.

(GASPS)

The winning pair will be safe from Sunday's elimination

and sitting pretty on the gantry.

Good luck to all of you.

Remember, use those outside voices.

It is going to get loud in here.

Your 90 minutes starts now!

(ALL SHRIEK)

Alright, dude. Alright.

What I'm thinking is a meringue nest about this big.

Then we're gonna go, like, a lime curd.

Yep.

With today's challenge, I'm gonna take the lead in this cook and help

Harry through that process of creating the dessert.

Just a cream, a salted caramel. Yep.

And then, um, some Lotus biscuits, like, crushed over the top.

Yeah, sick. Yeah. Awesome. Yeah, yeah.

Uh, I've made a ginger and lime ice-cream before.

Ginger and lime together? Yeah.

OK. Or, uh, even cardamom ice-cream.

Ooh, yum.

I am loving being paired with Nat.

So I reckon we have to be super strategic

in order to replicate the best flavours possible

and the closest way possible. Correct.

Nat and me are roomies.

We both have exactly the same vibe.

Our strategy going into this cook is to really pick a dish

that is going to be easy to mirror.

I was thinking about doing a mango and sticky rice.

Cardamom would go beautifully so we can do a cardamom ice-cream.

So do a simple no-cook ice-cream. OK, cool.

OK. I think we need to be as clever as possible.

Air fryer we've got.

We both haven't used, but we need to use it to our advantage

in terms of an element.

HARRY: Dehydrate some nuts or roast some nuts.

I've got an idea to make a shortcrust pastry,

but with buttermilk.

I think making a shortcrust pastry that matches the exact same

is going to be difficult. That's a very good idea.

'Cause I was thinking maybe like a tart,

'cause that's easy enough for both of us to do.

My shortcrust recipe is really easy.

I can yell it over to you.

My team-mate for the day is Sav and we're making a choc-cherry tart.

The biggest worry is I'm not that familiar with desserts,

so communication is going to play a big part for us today.

And what are you thinking plate-wise?

And so we'll, like, plate the tart, like, just in the middle,

just around the outer edge.

Just cut cherries in half and put it around.

Straight up from the start we decide Sav's taking the lead.

I'm happy to play second fiddle today and just have my ears open

and follow Sav's directions.

I think you just need to be clear, "Pezz, I'm doing this now,

"I'm doing this." Yep.

My wife would probably say my listening skills are not the best.

I only listen to what I want to listen to.

Alright, let's go. It's, uh.

It's uh... What does she say?

It's selective hearing, I think she calls it. (LAUGHS)

Alright. First things first, cake flour.

We need one of those.

HARRY: Let's get, like, six limes each, I reckon.

Yep. Cool.

Cardamom, milk, eggs we need.

Cherries. I think that's plenty.

OK. Let's do it, dude. Let's do it.

Good luck, mate. Come on, guys! Yeah.

Let's go! I'll see you in 90 minutes.

Probably 70 now.

Oven to 170.

Yeah. Oven at 130.

Are you there, Sav?

I am, Pezza, I can hear you.

That's me. Organise your stuff.

Alright, teams, I hope you got all your ingredients

because Jean-Christophe is shutting the pantry.

That's it.

C'est fini.

Alright, Harry.

Harry? What's that, Darrsh?

Um, I think that's a fantastic challenge once again.

(LAUGHS) I knew you'd love this one.

You and I both know this challenge is chaos!

Like... Yeah, so chaotic.

For me, it comes down to three things -

having a good plan, making sure you got all the ingredients

'cause the pantry is no more.

And then, thirdly, the most important one, communication.

(SHOUTS) You got to talk like this!

(QUIETLY) And not talk like this.

Lochy.

Lochy! Need to talk louder, darl.

But with me, my challenge, I had Reece,

who is a very similar style baker.

So we thought we spoke the same language and we still struggled.

Yeah. It wasn't your greatest work. (LAUGHS)

I think he's got to pick foolproof recipes,

things that you can't stuff up, things that everybody knows.

Use moulds. Yeah.

Like, plate it in a glass. Yeah.

Things like that so it's not hard to really create an identical dish.

If I could have twinned with myself, would be with Andy.

Yeah, baby! I can hear him. Ha!

Would you be able to understand anything I say?

No! I forgot about that! (LAUGHS) I was gonna say that!

You'd be like, "Yeah, just bung it in."

"Bung it in the oven, you legend, for about 10 minutes.

"You'll be sweet, mate." (LAUGHS)

It's a lot of fun, but there is a lot of chaos

because they really care about what they could walk away with,

which is Immunity from Sunday's elimination.

Agh!

You good, Hazz? Alright, mate? Yep.

We're going to be separating four eggs.

We're making a meringue nest with a lime curd, a salted caramel,

some fresh cream and Lotus biscuit crumb.

Stand mixer on four.

OK. On four.

I couldn't be happier to work with Darrsh because he's obviously

really, really strong at desserts.

I'll tell you when to stop.

There's additional pressure for me today

because I'm seen as the dessert guy.

So I hope that we can impress everyone.

Alright, Harry. Yep.

We're going in with the citric acid.

The first thing for our dessert today is the meringue.

It needs a full hour to cook, at least.

Alright. Citric acid is in.

There's a lot of things that can go wrong with meringue.

The eggwhites need to be whipped

to the perfect consistency and texture.

How's it looking? Good?

Like they're still joined in the middle.

Yeah, perfect. That's exactly what I've got, mate.

The meringue needs to be cooked for the perfect amount of time.

Needs to be a shell on the outside, hard, crispy and soft on the inside.

And we're going to take a scoop and put it on this tray.

OK.

On top of that, it needs to look the same.

How are you going, Harry?

And you're aiming for a diameter

that's the same as the little mixer thing.

There's a lot that can go wrong with meringue.

And I'm actually starting to question

whether I've chosen the right dish. (CHUCKLES)

Alright, mate, mine's going in now.

Top shelf? Top shelf. Yeah.

Alright, I've put them in the oven.

Sumeet, is your ice-cream machine on?

Yes, I've got my ice-cream machine on pre-cool.

Today for the twin challenge,

Sumeet and I are making mango sticky rice and cardamom ice-cream.

Pre-cool. Let's go.

I think the best way to win this Immunity challenge

is to be strategic.

I'm going to communicate how to make mango sticky rice,

and Sumeet's going to communicate how to make cardamom ice-cream.

Can you see my hand? Yeah.

Yep, OK. Nat... Yep.

..for the ice-cream it's one egg, 250g of full cream...cream,

100g of sugar, whisked in the stand mixer.

Yeah.

Next, we want to rely on appliances.

Appliances is so crucial to making sure that everything

is going to be consistent.

One teaspoon of cardamom too much? It's perfect.

Once it's added, then the ice-cream

is ready to go in the churner. Perfect.

So the ice-cream will be done in the ice-cream machine,

and the sticky rice is going to be cooked in the pressure cooker.

I believe this is going to make sure our dishes are exactly the same.

OK, Nat, I'm ready for your sticky rice.

(SHOUTS) Andy! Andy!

ANDY: Oui, chef!

In the oven! (LAUGHS)

Sav.

Sav.

For today's Twin Challenge, I'm on the Turquoise Team.

I'm working with Sav, and we're making a choc-cherry tart.

What are we doing, Sav?

Oh, look, I've definitely found some fun in Sweet Week.

Sav, where is she?

So now they call me Pezza the butcher, the baker,

like they said to the candlestick maker.

(LAUGHS)

Yo, Pezz.

We're trying our best to talk across the wall.

Mate, pretty much 250 mil on the dot.

Pezza.

But the kitchen today is very, very loud.

Alright, Darrsh, I'm on the whisking of that.

You there, Sav? Yo, Pezz.

But the biggest problem is I can't hear Sav.

Pezz. Yeah, Sav.

I'm gonna take the seeds

out of the cherries. Yep.

And I'm gonna weigh about 150g without the seeds, alright?

150 or 100?

1-5-0.

Sorry, what did you say?

1-5-0.

Beautiful.

My communication, I'm loud, I'm boisterous.

I say what I feel, but if I can't hear myself think,

let alone hear what Sav's got to say,

how are we going to make identical tarts?

Hey, Pezz.

Go 100g.

What's that, Sav?

Pezza!

Let me know when you're done. What'd you say?

Alright, Harry, we're going to move on to our lime curd now, alright?

Righto.

This is our last chance to win Immunity in Sweet Week.

Although I really want to win Immunity for myself,

I kind of want to win it for Darrsh more.

Like, he's had a massive week,

and I feel like I owe it to him to do well today.

But in order to win Immunity, Darrsh and I literally have to make

the same dessert without seeing each other.

Harry, I'm guessing you're taking the lead on this one.

Ah, no, no. (LAUGHS)

What are you and Darrsh making?

So Darrsh and I, we're making meringue nests

with lime curd and salted caramel.

ADRIANO: It's like a key lime pav, sort of...?

Yeah. Yeah, yeah. I came up with it myself.

Yeah. (LAUGHS)

I think it's a smart choice of textures, honestly. Yeah.

Everyone knows how to make a meringue. Should do.

Yeah, for sure.

Curd is an Aussie staple. It's pretty smart.

Yeah, I think the hard part is just the nest, really, eh?

If the nest is different... Yeah.

You just want to hope that Darrsh's look exactly the same, eh.

Yeah. Sweet as. Thanks, guys.

Communicate and have fun, man. OK, cool.

HARRY: Hold on. Go.

Separate four eggs from whites to yolks.

Got it!

Today we're making a pandan Swiss roll that's going to have

a coconut cream on the inside with some toasted coconut.

And that's going to be done by our trusty air fryer.

I've never used an air fryer. Neither has Lochy.

So in that regard, we need to be clever and strategic.

So we decided to do toasted coconut in there.

And that's a hero flavour of this dish too.

So it kind of heroes the air fryer without even realising it.

Eggs are done, Gill!

But first things first,

we need to get this cake batter made.

And then add two tablespoons of vegetable oil.

Yep.

And a quarter of a cup of caster sugar to the egg yolk.

Yep. And whisk it. Got it.

It's very important to get this cake batter right.

And it's crucial to get these measurements accurate

and to really communicate that with Lochy.

OK, Gill, we've got sugar, oil, two eggs.

So tell me the measurements.

Uh, quarter cup and two tablespoons.

Yep. Perfect. Whisk it for a minute.

This Swiss roll, it's the main element of this dish today.

Sponge Swiss roll is notorious for being very tricky.

So it's really daunting today to be cooking a sponge,

especially when Lochy and I aren't the dessert lords

that we would love to be.

Lochy. Yep.

Make sure you're using an electric beater, yeah, for the eggwhite.

Is that like the, uh...? The hand one.

The hand-held one with the two prongs.

Oh, yeah. Gotcha. Never used one before.

But I know this sponge cake recipe like the back of my hand.

And if we break this down slowly, we can really nail this.

Attention! Attention!

You have less than one hour to go!

(WHOOPS)

Let's go, team! Whoo!

(SHOUTS) I'm still going. Are you still going?

Yeah.

Add a tablespoon of caster.

And put it at a high speed, Lochy. Gotcha.

They're so loud! Why are they so loud?

I'm ready for your sticky rice.

What was that, Sumeet?

Me and Sumeet are so quiet.

SUMEET: I definitely am not one of the loud voices in this group,

that's for sure.

Put two cups of sticky rice into the pressure cooker.

People generally describe my voice as, you know, soft.

So I am known to be a soft-spoken person.

Nat, if you need me, just say, "Sumeet," and then say, yeah?

Pardon?

So it is a disadvantage having a soft voice

in a challenge that requires you to be shouting over a wall.

However, that doesn't necessarily mean we won't have identical dishes.

Sumeet!

Sumeet.

Sorry, Nat.

300 coconut cream. Yep.

And then half a teaspoon of salt.

Half a pinch of salt.

Call my name when you want to double-check.

Oh, my God! I'll be back with you.

What are you cooking?

So what we're cooking today is sticky rice with mango.

And we're doing, um, a cardamom ice-cream with that.

What about plating? Thought about that? We've thought about plating as well.

That's how we actually started.

So that we could have a clear vision of what it would look like.

I'm assuming this comes into it. That's exactly right.

Very smart. Yes, yes.

So we're just, you know, just so that we can be more consistent.

What's your strategy? I mean, do you have a plan?

In terms of a strategy, we're just going with be calm, cook well.

Love you so much. Great communicator...

(QUIETLY) ..but it's just a little bit soft.

I'm trying to be as loud as I can.

Luckily, we both can hear each other, but, yeah, it's loud.

Andy! Hello.

It's Poh. Yeah. What's up?

What do you think of their plan?

Um, plan's pretty solid. Great plating.

I'm just a little bit worried about the...

..there was an element of be calm.

Mate, there's nothing calm about this!

An element of what?

This is why you weren't good at this challenge, Poh.

All I could hear was 'deep harm'.

Good luck. Thank you.

All the best. Have fun. Thank you. I need it.

Nat, you here?

How much time do we have?

We've cut the kitchen in half

and you're exactly halfway through the cook.

45 minutes to go.

(WHOOPING AND CLAPPING)

WOMAN: Hustle! Hustle!

How much cherry juice do you have?

Cherry liquid, I've got 143g.

OK, I need you to get 100g into a saucepan.

For our chocolate and cherry tart,

we've made the cherry gel that goes on the bottom of the tart.

And we have the pastry for our tarts

rolled out and chilling in the fridge.

Alright, Pezza, pastry out of the fridge.

Yep.

Got it out of the fridge.

So line one of your pastry tins, please.

Line one of my pastry things?

Yeah. So get two of the tart tins. Yep.

And just line one for now.

And just line one with, um...

Yeah. Line one, but let there be overhang on the sides.

The paper right around the outside and everything?

Yeah. Let it hanging out.

Leave it hanging on the outside.

Righto.

I've never made a shortcrust tart before,

so I'm relying on Sav to tell me what to do.

Yeah. Done, Sav.

Can you put one tart tin on top of the line case?

So that it closes, so it doesn't puff up.

So that way we're just doing a blind bake now.

Yep. Done it.

Yup, I'm almost there as well.

I'm just lining mine properly.

I'm not ahead of you, am I? What's wrong with me?

Pezza, just take your tart tin.

Yeah. The lined tart case. Just that one.

What's that? I can't hear you.

And put it into the blast chiller.

The tart tin that's covered?

I'm really struggling with what Sav's trying to communicate to me.

She's telling me to line the tart case.

That's something that I've never done.

And I do, you know, with baking paper.

But I've got two little tart cases into the blast freezer to get cold,

and I don't know why.

GILL: Now fold through the third of the eggwhites.

Yep.

Make sure it's all incorporated and there's no white.

How vibrant green is yours?

Does it look like the Hulk?

Yeah. Great.

(LAUGHS) Hulk smash!

I'm sweating through my eyebrows right now!

Ooh, hello! Great colour.

What are you making?

We're making a pandan Swiss roll with a coconut cream.

Wowzers! I wonder if Lochy's looks anything like that.

Yeah, that's the danger here today.

So Swiss roll is actually quite, uh,

may I say, a high risk dish.

Yeah.

I mean, what are you doing right now is the critical point.

How you fold it, how light or heavy handed you are

is going to determine how much it rises...

Yep. ..how much it dries out.

Yep. So many factors.

Yep. Stop!

Don't freak me out.

I'm just gonna call it.

I think a Swiss roll is hard at the best of times.

So you've really set yourself up for a challenge.

Don't tell Lochy that. But good luck.

Thank you. Thanks, Poh.

Poh tells me that there's

so many things that can go wrong with a Swiss roll, and she's right.

This dish isn't easy. It's quite complex, naturally, but...

Remember, gently folding, Lochy.

..I trust myself to be able to really communicate with Lochy

and instruct him in the best way possible.

But I also trust Lochy and his ability.

I'm about to pour into the tray. Correct.

Let's hope that great minds think alike.

You have 30 minutes left.

ANDY: Here we go!

Go, guys!

We got time to get these cooked, Sav?

30 minutes to go, um, the tart shells

are still not in the oven yet.

I'm starting to worry.

Pezz, take your tart out and put your other tart tin

on top so it holds the shape. Alright.

Was I supposed to have had the pastry in there?

What?

Was I supposed to have the pastry in there?

Yeah.

Sorry, I haven't got my pastry in there yet.

I just had it in there. I wondered why you were cooling it.

Give me two secs.

The tart needs at least 18 minutes for that first bake.

I am so stressed looking up at the clock,

because there's barely any time left to bake the tart

and to actually fill the tart.

I wondered why that went in there.

Pezza, it needs to go into the oven in the next minute.

Have you got yours in yet, Sav?

Yeah, mine's in now.

Sorry, Sav.

Lochy.

Look, look, look, look.

How are we looking, Lochy?

Yeah. I'm in even as I can be right now.

Are we going to put in? Yeah.

ALEX: So loud.

Who's got the biggest gob as voice?

Lochy.

Got it. Not Pezza?

No. Definitely not.

Pezza, no, as a butcher.

Pezza is really quiet today.

Oi! Oi! Oi! (LAUGHS)

So, I think Gill and I are commuting...communicating better

than anybody else right now 'cause we are...

Lochy! ..yelling hard.

My strategy is go loud to get Gill's attention

and make sure that everything that I'm saying back to Gill,

that she can easily hear and pick up.

Are you ready, Lochy?

Yeah. Going into oven now. It's in.

Lochy, shut up! You're so loud!

Atmosphere in this kitchen right now

is the loudest it's ever been and the most chaotic.

It's in, Sav.

OK, that.

And then 15 regular cream. Yep.

So now we're doing the salted caramel, brother.

It's going in high heat. Yep, nice.

Small saucepan, Pezza. 100 mils of cream and 100 mils of milk.

What was that, Sav?

(SPEAKS INDISTINCTLY) Nat?

Just keep moving it around the pan.

Yep.

Get...get a ruler.

There's a ruler next to you.

My God.

Oh!

OK. Can I clean bench right now?

Clean bench. Go.

LACHLAN: So you have to be the loudest in the room

to make sure that your dish is going to be identical.

Gilly. Gilly.

Sorry, what did you say, Lochs? Because I'm deaf.

Poh and I have been down one side of the wall.

Adriano, you and Andy have been down the other.

Shall we compare notes?

ANDY: Yeah, let's do it. Let's start at Purple.

I think they've got a great strategy.

Sumeet, take your pistachios

out of the oven. SUMEET: Yep.

For me, the smartest thing they did was collaborate on the dish.

And they're setting it in a ring mould as well,

which I think is also very smart for presentation.

So I think, basically, all of the things that we said

would make a good dish, they're actually doing it.

Yeah! Hoo-hoo!

Gill and Lochy, so loud!

What we're going to do is get a small bowl for our coconut.

You know what I reckon Lochy's strategy is?

Which coconut?

Just drown everyone else out.

Make it harder for them to communicate.

POH: In terms of a Swiss roll...

OK. Yes. Right here.

..I'm worried about that because there's so much propensity

for a different result.

One might have a really good rise, one might have a really flat rise.

And then rolling that is so tricky. Yeah.

Even the best home bakers will, you know, cop a crack.

Mix that really well, Pezza.

You should have, like, a chocolate paste.

Turquoise Team - Sav and Pezza.

Pezza's just playing the apprentice today.

They're doing, like, a chocolate and cherry tart.

My thing with a tart,

which is a problem that me and Reece had,

is that there is nowhere to hide.

So, 50, butter, 100, cream.

And then further down, the boys in pink.

So they're going to do like a meringue nest,

which they've both got in the oven, and they look pretty similar.

Pretty similar. Yeah.

You were up on the gantry, Jean-Christophe.

What did you see with your bird's eye view?

Alors, two things. Lochy is the best transmitter. Yeah.

And I think Pezza is probably the one

who has the most difficulty to receive messages.

Where are you, Sav? Pezza, check on the tart, please!

We're cutting it close with the timing of the tart.

The tart's in the oven.

I'm working on my chocolate creme pat.

So we have all of the tart components ready to play.

Sav, my tart doesn't look good!

What's wrong with it? Oh, the tart shell.

She wanted me to put the, this thing in on top of it,

and when I've gone to pull it out,

it's just cracked the side wall of the tart shell. So...

My tart shell is crumbled on the outside.

And, for me, that means we're in real trouble

for getting identical dishes.

POH: Twins Challenge means double trouble!

You have 20 minutes to go.

(CHEERING)

Oh! Hello.

Pezza, you need to put the chocolate mixture

into a small baking pan! With you, Sav!

Now we're going to add in some salt.

Yeah, it looks awesome.

Half teaspoon. Got you.

(LOUD SHOUTING IN BACKGROUND) (SIGHS) This guy!

Sumeet, how's yours tasting?

It's tasting really nice.

Oh, yeah.

Tastes so good!

We've got the pistachios already roasted

and we've got the sticky rice cooked.

My ice-cream is looking beautiful,

but it's also tasting pretty incredible.

Just putting it in the dome.

And then I'm going to put it in the freezer to set it.

So good.

Part of our strategy today is to put the ice-cream into a dome mould

before we put it into the blast freezer,

to ensure that the amount of ice-cream

that she puts on the plate is exactly the same as

what I'm going to put on the plate.

Sumeet! My ice-cream's in the blast chiller.

Yep. Got it.

Clean bench. What's next?

Get your air fryer out. Yep.

So it's close to the power point.

Oh, well, yeah, that's obvious. (LAUGHS)

The cake is currently cooking in the oven.

The coconut cream is done.

Time for the air fryer component.

What setting are you going to use?

Um, honestly, I don't know.

So I'm going to roll with 180 air fry.

Don't we want bake?

I don't know. I haven't used it before. What do you reckon?

Well, essentially just use it like an oven, yeah?

Yeah, but isn't an air fry better?

Max, crisp, air fry, roast! Oh, my God.

We're looking at this air fryer.

It's kind of like a spaceship right now.

Do we just bake it instead of trying to fry it?

It is the most simple appliance that is on our bench right now,

but it's really not the most simple task.

I reckon we go bake, 180, though.

Change the temp. Bake 180? Yep.

One shredded coconut and one teaspoon of the salt.

How long do you want to put it in for, Gill?

Um, I've never used it before. So let's say five minutes.

Bake at 180.

Yep. Got it on bake, 180, five minutes. Done.

Whether you like it or not, you've only got 15 minutes to go!

Let's go, guys!

We're making a key lime pie pavlova.

Uh, the salted caramel is done.

The crumb is done. The curd is done.

Meringues are coming out of the oven.

Uh, just be careful not to, like, break it, dude.

But they should be hard on the outside, which mine are.

Aren't? Are.

Time to get the meringues off the baking tray.

And we have to be super careful 'cause they're really delicate.

It's really tricky.

It just hasn't had enough time to cool down in the oven.

But we just have to get something on the plate.

I'm using an offset spatula

to just bring it away from the bottom.

Just make sure you're really careful with this meringue, yeah?

This meringue, it's the most important element of this dish.

Yeah, she's pretty stuck to the paper.

Just be really careful with it, mate.

If we're going to have any chance of winning immunity today,

our meringues need to look identical.

And that means a crispy meringue.

I know that my meringue is super crispy on the outside,

and I'm really hoping that Harry's is the same.

Darrsh?

Mine's cracking in the centre.

Just try and get it onto the plate. Yeah?

Right now, I'm stressed, as my meringue is cracking,

seems super delicate. It's crumbling.

It's sticking to the spatula.

My first one's dead, mate.

My pretty meringue, the one that I was really wanting to use,

it's just fallen to pieces.

I can't use it.

Just try and keep it together. Yeah?

If I can't get this last meringue off

and onto my plate without breaking it,

there's a good chance that Darrsh and I are in Sunday's elimination.

How are you going, Harry? Oh, man!

Oh, man.

How's it going, Harry?

I don't even know if I'm breathing right now.

I'm just completely focused on getting this meringue off

and onto the plate.

Darrsh, the middle's fallen out of it.

We just need it on the plate.

There's a little hole in the middle,

but as long as the filling stays in the nest, it should be fine.

How are you going, mate? Yeah. Good, mate.

I'm just patching it up with the other one that fell apart.

Nice, nice.

OK. Coconut is done. Check your coconut.

Just taste yours first.

Oh, Lochy! It's salty. It's way too salty!

For the coconut cream filling,

we've toasted coconut in the air fryer,

but we need to pivot right now

because that salted coconut is not going in that cream.

But benefit of the air fryer today is that it works quick.

Do you want to just put another batch in, no salt?

Batch in. No salt.

180 for four minutes, though.

Temp, four minutes.

Coconut in four minutes.

Can you get the green plate with limes?

Yeah. Perfect.

And then get the turquoise bowl.

Minutes left to go, and we're ready to plate up.

Did you ever watch Teletubbies?

No.

Did you just say Teletubby?

Basically, picture the sun with the white centre.

It's very important to get the plating done perfectly,

but I'm trying to listen to every detail that she's telling me.

And she talks about this Teletubby sun.

I don't know what a Teletubby sun looks like.

'Cause my kids are 18.

White is the rice in the middle, the mangoes around it?

Yeah, yeah.

The thing that I'm worried most about this cook

is that plating is like an art form.

It is so subjective.

Sumeet! Let's fan the mango out.

I'm really worried about the plating,

because even if I tell Sumeet to do one thing,

she could be doing something else completely different.

I've never made this before.

I think that's way too many mangoes.

Hello, whoever, behind the wall, five minutes to go!

Whoo-hoo! (APPLAUSE)

Time is running out.

We need to assemble this Swiss roll.

We need to work quickly here

because we don't want that cake to get too cool.

We want it warm enough so it's workable.

OK, now, how do we start rolling? What way do you want to go?

Do you want to go short ways or long ways? Short ways?

We're rolling the short end. OK.

So I'm just going to start lifting it up,

separating it and then start rolling. Yep.

Start rolling, and I think I'm rolling

how this pandan sponge is meant to be rolling.

But I've never made a Swiss roll before.

I have no idea what it's meant to look like.

I just hope Gill's looks like mine or mine looks like Gill's.

Come on, Lochy, we need to work quick!

Because there's two spots for immunity

riding on this dish right now.

My sponge is rolled!

OK.

Want a taste, mate?

I think it's pretty good.

Sav's recipe if it's no good.

Blame her! (LAUGHS)

Hey, Sav!

When you put this chocolate on top,

are you going to put it level all over the top?

Is that the plan? Correct, yeah.

So, cherry first, then chocolate. Yeah?

My tart shell is crumbled on the outside.

So we've just got to make sure

that we're putting everything on the plate exactly the same,

or we won't have a shot at immunity.

Pez, make sure you've got

the cherries on the edge of the tart.

This is why Pezza doesn't do desserts.

Let me know once you're done.

DARRSH: Harry. Yes?

One tablespoon of lime curd is going in the middle.

This is the moment of the cook.

Because we could have cooked all our elements exactly the same.

But if we stuff up our ratios and how we plate them

and present them, our dishes won't look and taste the same.

Cream's out of the fridge? Yep.

One heaped, two spoons, so it's covering the curd.

Yep.

Tablespoon of the crumb.

And let's just scatter it over the entire thing.

Yeah? Yep. OK. Done.

Time to listen up.

One minute to go.

(ALL SHOUT ENCOURAGEMENT)

Keep going, Pezza!

Let's put the same number of flowers on the coconut rice

and the mangoes on the plate.

Let's do five. Done.

Lochy, you use your ruler... Yep?

..to go down the centre of the cake.

Because we're going to dust on some icing sugar.

Are you going over the whole plate? Yep.

Righto, twins. Get those cloches ready.

10... JUDGES: Nine, eight, seven

six, five, four, three, two, one.

Cloches on.

(CHEERING)

Well done, brother. Well done, mate!

Well done, well done.

If nothing, I think this team wins 'loudest of the day' -

Gill and Lochy. Yellow team.

Hey!

I'm nervous for you.

I'm nervous, too.

Should we hold hands?

I'm scared. Oh.

Gill, I think it's fair to say

that you were the leader on this dish. Yeah.

Would you like to describe what it is?

Uh, today we've made a pandan

and toasted coconut cream Swiss roll.

Are you guys ready to see what's under there?

Yeah. Yeah, yeah.

My God, Lochy!

(ALL EXCLAIM)

Hello!

You even put them the same...

Where the decoration fell a little bit short

was with the extreme generosity of that icing sugar from Lochy.

Gill, as a person who was giving the direction, what do you think?

The shape, the colour.

It looks great.

I'm proud of us.

Let's taste. Let's start with Gill.

So this is Lochy's dish.

Lochy and Gill.

Your cream, your coconut cream was fantastic.

Nice and light with a bit of richness.

And you can enjoy the roasted coconut.

So that was superb.

Really balanced with the sponge,

the cream and the coconut.

You've actually both really worked together

to the point where you managed to execute a fantastic job

and also annoyed your neighbours, I believe.

Sorry, guys.

I think you guys have done a really fabulous job.

The flavours are pretty much identical

and the colour is almost identical as well.

So you guys make a really good team and it shows in this dish.

Gill and Lochy, I think you've done an epic, epic job here.

I think it's smart as well, going with a bright colour.

There is a slight difference, but, you know,

if you're standing back there or something,

you wouldn't tell really.

Using those South-East Asian flavours together,

Pandan and coconut,

you know, it's a match made in heaven.

Uh, Lochy, like, you had no idea.

And to make a roll cake like that,

the texture of the sponge is fantastic.

I think you both did a great job,

'cause the end result is amazing.

POH: I love that little bit of texture of the toasted coconut.

So good use of the air fryer,

which I know was wigging both of you out.

GILLIAN: (LAUGHS) Yeah. Beautiful job.

I think you guys are in for a bit of a shot today.

We'll see what else is to come,

but well done on both communication and on both receiving.

Well done.

(CHEERING AND APPLAUSE)

Come on down, Turquoise team - Sav and Pezza.

Good luck.

Sorry, Sav.

I thought I was gonna drop it.

And biggest problem today is that I couldn't hear Sav.

So I'm just thinking, "I hope this looks just like hers."

Pezza, Sav, what's the name of your dish?

Well, it's a chopped cherry tart.

Uh, just chocolate, cherries in a tart.

How confident are we that the dishes look and taste identical?

You can answer that one.

I got no confidence, Sav.

(ALL LAUGH)

Wow.

I could never make anything look like Sav.

Are you guys ready to see what's under there?

That's nerve-racking, isn't it?

ANNOUNCER: In the mood to cook?

Grab your aprons

and try these delicious MasterChef-approved recipes

on 10Play.

(ALL LAUGH)

I asked you, was it supposed to be on the tart

and you said around the outside.

Yeah, on the outside of the tart.

ANDY: What do you think looks better, Pezza?

Oh, mine looks heaps better. (LAUGHTER)

At least you know next time, Sav. Well, that's true.

It's been a learning experience for me.

Let's try Pezza's.

So obviously it's a little bit

of a Tweedledee-Tweedledum situation. (LAUGHS)

The pastry is incredibly short.

It's almost like a shortbread.

Sav, yours has more of a cook on it, so it's crunchier,

whereas, Pezza, yours,

the base in particular is a little bit on the raw side.

So you're getting a little bit of that floury texture.

JEAN-CHRISTOPHE: Your lining is definitely not right.

So you should see the edges ondule-ing on the side

which appear on Sav's dish and not on yours.

So technically you didn't even follow the same steps

to make your crust.

Sav, I think your creme pat

is a lot smoother and silkier than yours, Pezza,

but yours does taste more chocolatey,

so the perfect combination would have been

somewhere in the middle of the two.

Overall, look, I think it's a classic flavour.

You just missed some points.

I would love more cherry.

Um, but I think, you know, great...great to get something up.

You know, it's difficult talking through the walls.

Yeah.

The concept of the dish is like the hardest

you could possibly think of to do. Sorry.

Poh and Reece, who are like bake buddies,

they couldn't get a tart identical in this very challenge.

And you asked a guy

who not only sells sausages for a living,

but he has them connected as fingers

to try and be beautiful and dainty

and push pastry into a mould.

It was an uphill battle from the beginning,

and I'm...I'm actually amazed

that you got that close, both of you.

Thanks, guys.

Good job.

Sorry, Pez. On ya, Savvy.

That's what I get for trying to make a tart.

The boys in Pink. Let's go.

HARRY: Darrsh is a great dessert cook

and he deserves to have immunity from the next elimination.

Hey! Hey!

So I really hope I've done Darrsh proud and done his dish justice.

Righto, lads. Let's be real.

How confident are you both

that what is under there is similar in both look and taste?

Pretty confident. Yeah, I'm pretty confident, too.

Darrsh did an epic job of driving the team

and hopefully I did everything that he said.

What is under here?

It's a key lime meringue pie.

Perfect. Yeah.

(ALL LAUGH)

Righto, well, we're all keen to see what's under here.

What about you boys?

Yep. Let's do it.

(CHEERING)

Yes, mate!

Good on ya.

Not bad.

Pretty close.

POH: You guys have nearly got them identical.

I would just say that one of you is a bit more innie than outie.

(ALL LAUGH)

ANDY: We've tasted Darrsh's, let's hoe into Harry's.

Cool.

Looks - I think it was a decent effort.

Darrsh, your meringue is crispy on the outside

and fluffy on the inside.

However, Harry, yours is sticky as

and it hasn't got crispy at all.

And I could understand where your brains were going.

Let's do a meringue. We should be able to execute that.

Let's do a curd.

They're all pretty simple baking elements,

but they all require instincts.

And your instincts are obviously, like, on-point,

whereas Harry, especially the meringue part,

You've left a bit of a hole there, mate.

I think you guys did a pretty good job.

I mean, you can definitely tell that these are the same dish.

It just comes down to the meringue.

If I was going to say my perfect dish

out of the two of you,

I think Darrsh's meringue with Harry's fillings

for me would be a perfect finish.

Harry, your curd is so creamy, it's on-point.

No worries. Thanks.

Good luck, mate. (CHEERING AND APPLAUSE)

OK, next up, the ladies in Purple. Let's go.

(CHEERING AND APPLAUSE)

Hello. Hey!

What was the strategy between you two?

My strategy was to just leave no variables about.

So I didn't want, like, any creme pat,

like, any whisking, anything on the stove.

I didn't want anything in the oven. I wanted everything timed.

Everything measured.

POH: Tell us what you've done.

Mango sticky rice, cardamom ice-cream

and some pistachio crumb.

What should it look like?

It should look like... Teletubbies' sun.

That was one of the worst descriptions

I've ever heard.

Shall we do this?

Oh, my gosh. OK.

I'm so nervous. This is nervous.

Duh-duh-duh!

Hands on cloches, please.

Oh, my gosh. OK.

I'm so nervous. This is nervous.

ALL: Oh!

Oh, wow!

(SHRIEKS AND CHEERING)

Oh, my gosh!

ANDY: Well, that's pretty good.

Ooh la la.

SOFIA: You should be thrilled

because these look pretty much identical.

Clever. Clever with your moulds.

Even...

You didn't even leave the scoop of the ice-cream to chance.

It's so cool.

ANDY: Can't wait to try it.

Let's go the other way. Sure.

For me, the success about this challenge was collaboration.

Apart from the shape of the mango, if we're nit-picking,

and a little bit more coconut cream on yours, Sumeet,

like, they're pretty much identical.

I think you girls did such a good job.

JEAN-CHRISTOPHE: Nat and Sumeet.

This is what I call parallel.

You've managed to demonstrate

that you don't have to shout in a kitchen

to achieve something in common together.

So, well done.

Very, very similar visually,

texture and taste.

Ladies, I think absolutely cracking dish.

I think it's a great choice.

I like the way you've used the moulds.

I think that's super smart. Amazing dish.

(WHISPERS INDISTINCTLY)

As a whole dish,

I thought it ate beautifully. I thought that

the cardamon ice-cream was just such a beautiful companion

to a dish we all know and love,

and it did take it up a notch.

The flavour and the texture of the rice were identical.

Uh, the ice-cream was identical and incredibly delicious.

So that's a lovely fusion of your friendship.

I love that. Brilliant effort.

Well, just goes to show

you don't have to be the loudest to communicate the best.

Big round of applause. Well done.

(CHEERING AND APPLAUSE)

SUMEET: Thanks.

The Twins Challenge delivers again.

Zumbo, how do you think they went?

Look, I think everyone did amazing.

You know, it's one of the hardest things to do

is cooking without the person next to you, right,

try and talk through a wall.

I mean, that just teaches you another skill level in life as well.

You know, I think not even just in cooking.

How to communicate.

Well done.

And keep...keep up the great cooking.

Well, last immunity for the week.

Let's see whose twinning pair was a winning pair.

Two teams were able to divide and conquer today.

Lochy and Gill.

(CHEERING AND APPLAUSE)

And Nat and Sumeet.

(CHEERING AND APPLAUSE)

But one pair brought us two dishes that we couldn't tell apart.

From the appearance to the flavours, they were identical twins.

And that pair...

..was Nat and Sumeet!

(CHEERING AND APPLAUSE)

Thanks, guys. Thank you, thank you.

Right. Lochy, Gill, Sav, Pezza, Darrsh and Harry.

Sunday, one of you

will be unfortunately leaving the competition.

Sweet Week, it can only mean a bitter elimination.

So you've got to be ready for this one.

Goodnight and see you on Sunday.

Ciao, everybody!

WOMAN: Well done, you!

Good job.

ANNOUNCER: Sunday night on MasterChef Australia...

It's an elimination fitting for Sweet Week.

I can feel the pressure building inside me.

A taste test

with the macaron maestro himself.

I really can't tell what it is.

But for someone...

..it will be...

..an unsavoury finish.

Drumroll, please.

(DRUMROLL)

Captions by Red Bee Media