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in the studio

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in the studio at

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in the studio at 6

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in the studio at 6 pm

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in the studio at 6 pm tomorrow.

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ANNOUNCER: Previously on
MasterChef Australia...

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00:00:03,520 --> 00:00:06,440
Hey, babe.
What do you want for breakfast?

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Oh, my God!

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No. You're joking. Andy Cooks!

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Family Favourites Week kicked
off with the breakfast bang

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00:00:15,080 --> 00:00:17,400
from TikTok's Food Creator
of the Year.

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00:00:17,400 --> 00:00:20,800
And that is three ways to cook
amazing eggs.

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(CHEERING)

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Then...

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..the challenges of family-style
cooking came thick and fast.

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This is no easy task.
You're doing a feast.

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They produced dishes to delight

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even the most discerning in-laws

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and MasterChef judges.

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Whoa!
Hooley dooley!

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SOFIA: That is a delicious
family feast.

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JEAN-CHRISTOPHE: It is
unbelievable!

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POH: I will remember this

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and crave it for the rest
of my life.

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Face-stuffingly sensational!

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However, we had to say farewell
to Belinda and Bella.

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Poh made me promise
that this is only the beginning

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and I'm going to find a way
to stick to that promise.

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Tonight, we're about to enter

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the whimsical world
of viral wonders.

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Let's go, guys.

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(CHEERING)

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Good morning!

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(ALL EXCLAIM)

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Find a bench, guys,
pick your favourite colour.

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I'm going to go
with, uh, yellow.

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How cool!

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I love a mystery box.

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And these mystery boxes,
there's a glow factor.

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We've got some lights.

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We've got a kind of '80s style
to them.

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This is going to be a fun day.
You can just tell.

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Hey, everyone.
Hello!

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How incredible do
our mystery boxes look?

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Yeah.
So pretty.

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We'll get to those in a minute.

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Now...

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..I'm sure many of you love
scrolling on social media.

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I constantly find myself
watching reels

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of delicious dishes.

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It's how we discover
the new superstars of food.

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Which is why I'm stoked
that this week

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is a week of viral wonders.

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Whoo-hoo!

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(APPLAUSE)

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Viral Wonders Week. Wow. I mean,
I am always on social media

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and I love creating content,

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so this seems like the week
for me.

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I love a mad scroll!

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I usually fall asleep like this.

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(LAUGHTER)

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ANDY: I can confirm that happens

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because I get the weirdest reels
sent to me by Poh

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at the most ungodly hour.
1:00AM?

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I wake up and I'm like,
"What is going on here?"

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Lucy, you make content.

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LUCY: Yeah, I love sharing, you
know, recipes to inspire people.

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And just connecting with other
foodies as well is awesome.

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Has anything gone, like,
a little bit bonkers?

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Uh, there was one video.

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It was me just making, like,
a sourdough bread

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that you make when camping

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and it got like two million
views.

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Oh, my goodness!
Oh!

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As you can see, these are not
your standard mystery boxes

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because the person who set them
isn't your standard guest.

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(THEY GASP)

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She is an expert pastry chef

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and with over two million
followers on socials...

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Whoa!

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..her viral desserts have gone
gangbusters.

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One of her videos alone has been
viewed

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over 34 million times!

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Wow!

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At just 19 years old,
she won Zumbo's Just Desserts.

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Now she has a dessert bar in LA.

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Please give it up...

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..for Catherine Zhang!

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(CHEERING)

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GRACE: It's so exciting having
Catherine Zhang here.

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I've seen her videos online.

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She does some crazy stuff.

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And she's this amazing young
girl who has achieved so much.

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Like, that is so inspiring.

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Catherine, welcome to
the MasterChef kitchen.

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Thank you.
I'm so excited to be here.

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Catherine,
what do you think is key

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for making something go viral?

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There definitely needs to be,
like, a selling point.

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Like, when you're scrolling,
you've got to, like, stop.

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Right.
So, like, when it's food,

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it's, like, texture
or, like, flavour combinations.

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The old reveal tends to get
a few...

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Yeah, the "oohs" is good,
you know?

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ASMR.
Yes!

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Well, I bet you want to know
what Catherine has

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under those mystery boxes.

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CONTESTANTS: Yes!

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Catherine, would you like to do
the honours?

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Yes, of course.

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You can all lift your lids...

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..now!

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Oh.
Oh!

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Is that a peach?

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That's insane.

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It's a cake.
Oh, you got mango too!

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Oh-ho-ho. Lemon.

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This is absolutely crazy.
I'm looking at it.

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It's really elaborate desserts
that look amazing.

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And everyone's got something
different.

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Mango. Strawberry.

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Do we have to make that?

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CATHERINE: So these are my viral
fruit desserts.

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JEAN-CHRISTOPHE: Wow,
what a display.

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Well, everyone, go for it.
Oh!

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Really?

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Do it.

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Oh, my goodness.
Just straight in?

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CATHERINE:
This is our Berry Cubed.

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JACK: It's so beautiful
and flavoursome.

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Textures are all different.

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They're working together.
It is unbelievable.

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Catherine Zhang is so talented.

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The lemon is a yuzu cheesecake.

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Inside, we've got a passionfruit
filling that oozes.

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EMILY: Oh, my God.
We're not making this, are we?

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It's so delicious.

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And I'm like, "Oh, my God,

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"do I have to make this?"

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This one's our Just Peachy.

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Oh, my God.
ANDY: I'm a sucker for a mango.

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This one's the My Mango...

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SOFIA: Cheesecake!

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Oh, very good.

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JEAN-CHRISTOPHE: This is
unbelievable.

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This one is our Devil Fruit.

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Then all of them have, like,
a really

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crunchy white chocolate shell
on the outside.

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Oh, that's a pistachio.
Yeah!

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Like it's an insert.

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It's like an insert into it.

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How that hazelnut is in that,
oh, my God!

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Ooh la-la-la-la-la-la!

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How delicious was that?

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Unbelievable!
(APPLAUSE)

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I'm all excited. I'm going
to be on TikTok now.

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(LAUGHTER)
Yeah.

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Uh, got some good news, gang.

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You do not need to replicate
these incredible desserts.

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Breathe out, everybody.

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Ohhhh!

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But, like Catherine,

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we want you to create a dessert
that celebrates fruit.

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You have 75 minutes

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and full access to the pantry
and the garden.

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Thank God.

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This is my jam.

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Like, I love hero-ing fruit.

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And I just had this beautiful
lemon.

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So I feel like that's
what I'm gonna be doing today.

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The more eye-catching,
the better,

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because we're only going
to taste

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the ten most appealing dishes.

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And off the back of that,

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the top dish will be safe
from tomorrow's elimination.

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Catherine,
do you want to kick 'em off?

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Of course.
Alright, your time starts now.

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This brings back, like, trauma.
(LIGHT LAUGHTER)

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Oop! Orange.

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Yeah!
Ooh!

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Apricots.

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Cypriots love eating apricots,

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so I've kind of grown up
with them.

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We put it into everything.

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Cream, butter, apricots,
flaked almonds.

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We make apricot jams,
apricot cakes.

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We pair it with haloumi
on toast,

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which is actually amazing.

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Cinnamon.

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So it's a no-brainer that today
I've got to use apricots.

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Alright.

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SOFIA: Go, Petro!

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PETRO: And I'm thinking,
well, it is Viral Week.

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So I need to do something
really, really special.

195
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I'm making a clafoutis, which
is a traditional French dessert.

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I will say I'm a little scared
for Poh and Jean-Christophe

197
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because they both know their
clafoutis

198
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like the back of their hands.

199
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Clafoutis is a French classic.

200
00:09:04,480 --> 00:09:07,320
It kind of is in between,
like, a custard and a pancake.

201
00:09:07,320 --> 00:09:09,360
You should get a really nice
puff,

202
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and the apricots should
kind of turn

203
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a little bit jammy and sweet.

204
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But first thing I do is

205
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I need to make a buffalo ricotta
and cinnamon ice-cream.

206
00:09:20,760 --> 00:09:24,120
It's quite a smooth flavour
profile.

207
00:09:24,120 --> 00:09:28,040
So I think that my ice-cream
is going to round out this dish.

208
00:09:31,160 --> 00:09:33,800
I'm gonna make like
a crostoli dough cracker

209
00:09:33,800 --> 00:09:35,680
and strawberry and tomato
ice-cream,

210
00:09:35,680 --> 00:09:37,240
and then I'm gonna serve it as,

211
00:09:37,240 --> 00:09:39,920
like, kind of like an ice-cream
sandwich type of vibe.

212
00:09:39,920 --> 00:09:41,480
In theory,
I know how to make ice-cream,

213
00:09:41,480 --> 00:09:44,360
but in practice,
it's a bit different, I think.

214
00:09:47,200 --> 00:09:49,880
I'm going to do a chocolate
and orange tart,

215
00:09:49,880 --> 00:09:51,000
whipped creme fraiche,

216
00:09:51,000 --> 00:09:53,520
some strawberries on top
with some vino cotto

217
00:09:53,520 --> 00:09:56,760
and then like a rosemary
orange salt on top.

218
00:09:56,760 --> 00:10:00,360
Oh, I would love to not cook
in another elimination.

219
00:10:00,360 --> 00:10:02,080
The one the other day,
I was pretty rattled.

220
00:10:02,080 --> 00:10:03,240
So, yeah, it would mean heaps.

221
00:10:04,880 --> 00:10:07,440
The fruit that I'm really going
with today is lemon.

222
00:10:07,440 --> 00:10:09,560
I'm going to do
a lemon ice-cream

223
00:10:09,560 --> 00:10:12,120
with a preserved lemon cruller.

224
00:10:12,120 --> 00:10:14,560
A cruller is sort of like
a choux-based doughnut,

225
00:10:14,560 --> 00:10:16,680
like a French doughnut with
a preserved lemon glaze.

226
00:10:16,680 --> 00:10:17,840
I think that's going
to be quite punchy.

227
00:10:17,840 --> 00:10:19,440
You know,
I have a big sweet tooth,

228
00:10:19,440 --> 00:10:20,640
so I feel good about that.

229
00:10:20,640 --> 00:10:23,080
Obviously, though, the standards
have been set really high.

230
00:10:23,080 --> 00:10:25,520
So, you know,
we'll see how we go.

231
00:10:26,560 --> 00:10:28,560
ANDY: Well, Catherine,
what are we hoping to see?

232
00:10:28,560 --> 00:10:30,920
I mean, I want to see
something different.

233
00:10:30,920 --> 00:10:33,360
Fruit, for me, is like the best
ingredient

234
00:10:33,360 --> 00:10:35,680
because it's so versatile,
but so simple.

235
00:10:35,680 --> 00:10:37,400
You can, like, do anything
with it.

236
00:10:37,400 --> 00:10:39,160
And I'm just really excited
to see

237
00:10:39,160 --> 00:10:41,280
what kind of combinations
they bring.

238
00:10:41,280 --> 00:10:44,200
I'm gonna say right now,
I want something to go viral.

239
00:10:45,440 --> 00:10:47,280
Seriously,
that's what we're here for.

240
00:10:47,280 --> 00:10:49,320
Like, you've done it before.
This is Viral Wonders Week.

241
00:10:49,320 --> 00:10:51,760
Like, let's go.
SOFIA: Surely one in 20!

242
00:10:51,760 --> 00:10:53,800
Exactly.

243
00:10:53,800 --> 00:10:56,240
Oh, my God. I've never sweat
so much in here before.

244
00:10:56,240 --> 00:10:58,800
I know, it's so hot.
It's really full-on.

245
00:10:58,800 --> 00:11:01,680
I am gonna make a lemon
and biscotti dessert.

246
00:11:01,680 --> 00:11:03,320
So I'm really gonna try
and use the whole lemon.

247
00:11:03,320 --> 00:11:06,240
Ow! So I'm gonna do a lemon
leaf ice-cream.

248
00:11:06,240 --> 00:11:08,440
I'm gonna do a lemon
granita with the juice.

249
00:11:08,440 --> 00:11:10,280
And then with the rind,

250
00:11:10,280 --> 00:11:13,400
I'm going to make a fennel seed
and sesame biscotti.

251
00:11:13,400 --> 00:11:16,400
I feel like I've got a bit of
a leg-up being Gen Z.

252
00:11:16,400 --> 00:11:18,920
So, yeah, I'm super excited.

253
00:11:18,920 --> 00:11:20,840
I really want to get my dish
tasted today,

254
00:11:20,840 --> 00:11:24,880
so I'm just so keen to do
something that stands out.

255
00:11:24,880 --> 00:11:27,280
And I feel like this challenge
is really in my wheelhouse.

256
00:11:29,160 --> 00:11:31,640
In terms of, like, being across
what's viral,

257
00:11:31,640 --> 00:11:36,360
I really think that lemon leaves
are so beautiful to cook with.

258
00:11:36,360 --> 00:11:39,840
It's not a super common taste,
but I love it.

259
00:11:39,840 --> 00:11:42,360
The lemon leaf is quite a
perfumed,

260
00:11:42,360 --> 00:11:44,240
creamy-almost flavour.

261
00:11:44,240 --> 00:11:46,640
It sort of tastes the way
a lemon smells.

262
00:11:47,840 --> 00:11:51,280
Just wait, wait, wait, wait.

263
00:11:51,280 --> 00:11:53,240
Thank you, thank you, thank you,
thank you.

264
00:11:53,240 --> 00:11:55,800
So I just hope
that the judges can see

265
00:11:55,800 --> 00:11:58,240
where I'm coming from
with the lemon leaf ice-cream.

266
00:12:01,720 --> 00:12:06,080
I am panicking. Because I'm
not really a dessert person.

267
00:12:06,080 --> 00:12:08,640
And then I had a...

268
00:12:08,640 --> 00:12:10,680
You know, like in Chinese
families,

269
00:12:10,680 --> 00:12:13,720
the oven,
that's a dishwashing rack.

270
00:12:13,720 --> 00:12:15,600
You know, like, we, we don't...

271
00:12:15,600 --> 00:12:16,880
That's a storage area.

272
00:12:16,880 --> 00:12:19,600
Uh... One egg down.

273
00:12:19,600 --> 00:12:21,040
What ya makin' there?

274
00:12:21,040 --> 00:12:24,240
I'm trying to make a shortcrust.

275
00:12:24,240 --> 00:12:27,400
But I really want to be safe
from tomorrow's elimination.

276
00:12:27,400 --> 00:12:30,560
So I'm just like,
"OK, you know what? YOLO!"

277
00:12:31,600 --> 00:12:33,880
Hi, guys.
How are we?

278
00:12:33,880 --> 00:12:38,480
So I am trying to do kind of
like a dome-shaped shortcrust.

279
00:12:38,480 --> 00:12:40,160
OK.
And temper a bit of chocolate

280
00:12:40,160 --> 00:12:42,000
to make the outside look
like a coconut.

281
00:12:42,000 --> 00:12:43,720
And then I am making
a coconut...

282
00:12:43,720 --> 00:12:45,200
Whoa!

283
00:12:45,200 --> 00:12:47,160
..Chantilly and then a mango
puree to put on top.

284
00:12:47,160 --> 00:12:49,920
Ooh. Are you going
for a trompe l'oeil, like,

285
00:12:49,920 --> 00:12:51,880
which is trying
to make it look realistic?

286
00:12:51,880 --> 00:12:54,880
Yeah, like a kid version.

287
00:12:54,880 --> 00:12:57,040
So Kindy version.
Yeah, yeah, yeah.

288
00:12:57,040 --> 00:12:59,440
So you're gonna attempt
to temper chocolate.

289
00:12:59,440 --> 00:13:00,920
'Attempt'. I like that word.

290
00:13:00,920 --> 00:13:02,680
Can I just say this
sounds like quite

291
00:13:02,680 --> 00:13:05,280
an ambitious cook for someone
who doesn't make dessert?

292
00:13:05,280 --> 00:13:07,760
So you need a plan B
just in case.

293
00:13:07,760 --> 00:13:09,800
OK?
OK. Yeah.

294
00:13:09,800 --> 00:13:11,480
Chocolate's quite an
overpowering flavour as well.

295
00:13:11,480 --> 00:13:13,120
Be careful to keep the balance
right.

296
00:13:13,120 --> 00:13:15,400
I will listen to the boss.
Boss ladies.

297
00:13:15,400 --> 00:13:17,520
Really good advice.
Good luck.

298
00:13:17,520 --> 00:13:18,920
Alright. Thank you so much.

299
00:13:18,920 --> 00:13:21,520
I forgot my rolling pin.

300
00:13:21,520 --> 00:13:23,240
I don't have a plan B.

301
00:13:23,240 --> 00:13:24,960
# What you got to do?... #

302
00:13:24,960 --> 00:13:28,600
My stubborn self is saying
I've got to commit to this.

303
00:13:28,600 --> 00:13:32,880
I need to get the shortcrust on
as quickly as possible. Ugh!

304
00:13:32,880 --> 00:13:35,040
I want the coconut shortcrust

305
00:13:35,040 --> 00:13:36,920
to look like a coconut shell
cut in half.

306
00:13:40,320 --> 00:13:43,560
So I need to get this right
or it's gonna look really ugly.

307
00:13:43,560 --> 00:13:46,080
Let's try to get tasted today.

308
00:13:49,640 --> 00:13:53,240
Make it peachy!
You've only got one hour to go.

309
00:14:00,480 --> 00:14:01,840
So hot!

310
00:14:06,400 --> 00:14:08,640
PAT: One of my favourite things
to eat

311
00:14:08,640 --> 00:14:11,160
is like a nice big bowl of
ice-cream and jelly.

312
00:14:13,120 --> 00:14:15,440
So I'm trying to make
that kind of humble dessert.

313
00:14:15,440 --> 00:14:17,680
But I want to elevate it to
MasterChef level

314
00:14:17,680 --> 00:14:21,040
and create a viral dish
that the judges go,

315
00:14:21,040 --> 00:14:22,600
"I need to taste that."

316
00:14:22,600 --> 00:14:24,560
Hi, Pat.
G'day. Nice to meet you.

317
00:14:24,560 --> 00:14:25,760
Nice to meet you.

318
00:14:25,760 --> 00:14:27,240
Which fruit of Catherine's
did you get today?

319
00:14:27,240 --> 00:14:29,640
I got the blackberry
and blackcurrant.

320
00:14:29,640 --> 00:14:31,360
OK. Devil's Fruit.

321
00:14:31,360 --> 00:14:33,600
Devil's Fruit. It's amazing.
I see some purple berries here.

322
00:14:33,600 --> 00:14:35,280
Yes, it definitely inspired me
today.

323
00:14:35,280 --> 00:14:37,520
And utilising the blackberries
as well as a lot of other fruit.

324
00:14:37,520 --> 00:14:39,280
A lot of other fruit?
Yeah.

325
00:14:39,280 --> 00:14:40,240
Like what?

326
00:14:40,240 --> 00:14:44,320
So I'm doing a blackberry,
lemongrass and ginger jelly,

327
00:14:44,320 --> 00:14:46,760
a apricot passionfruit
and mango jam

328
00:14:46,760 --> 00:14:49,240
and a fish sauce honey
caramel...

329
00:14:49,240 --> 00:14:50,640
Fish sauce?!
Whoa!

330
00:14:50,640 --> 00:14:52,920
And a crumble
and a pandan ice-cream.

331
00:14:52,920 --> 00:14:54,720
Pat. That's a lot going on.
It is a lot.

332
00:14:56,040 --> 00:14:58,400
So I'm a little bit worried

333
00:14:58,400 --> 00:14:59,800
you've got so much going on

334
00:14:59,800 --> 00:15:02,120
that some flavours are murkying
others.

335
00:15:02,120 --> 00:15:03,640
Yeah.

336
00:15:03,640 --> 00:15:05,280
Like, the one thing
that I noticed

337
00:15:05,280 --> 00:15:07,080
when I bit into Catherine's
little entremets

338
00:15:07,080 --> 00:15:09,920
that I really love is
that it's quite uncomplicated

339
00:15:09,920 --> 00:15:12,720
and the delineation of flavour
is quite clear.

340
00:15:12,720 --> 00:15:14,160
Yes.

341
00:15:14,160 --> 00:15:17,040
So, taste as you go and make
sure it really does work.

342
00:15:17,040 --> 00:15:18,520
Alright. Thank you.
Bye.

343
00:15:20,680 --> 00:15:22,960
It's a lot of flavours.
Yeah.

344
00:15:22,960 --> 00:15:25,440
Berries, apricot, lemongrass,
pandan.

345
00:15:26,840 --> 00:15:29,960
It's a bit all over the place.
Yeah. I'm stressed.

346
00:15:31,320 --> 00:15:32,760
OK.

347
00:15:39,840 --> 00:15:41,160
OK. Butter.

348
00:15:41,160 --> 00:15:43,400
Poh's concerns
are definitely warranted.

349
00:15:43,400 --> 00:15:44,680
Like, there's a lot going on
with my dish,

350
00:15:44,680 --> 00:15:46,080
a lot of different flavours
and everything,

351
00:15:46,080 --> 00:15:47,360
but I'll taste as I go.

352
00:15:47,360 --> 00:15:49,320
And if I think something's
not really working,

353
00:15:49,320 --> 00:15:51,600
I'll take it off
before I plate it.

354
00:15:51,600 --> 00:15:53,800
I have done these types
of dishes before.

355
00:15:53,800 --> 00:15:55,960
Maybe not with all these
elements

356
00:15:55,960 --> 00:15:58,200
and I enjoy the flavour
combination.

357
00:15:58,200 --> 00:16:00,880
So I've got a pandan ice-cream,
a blackberry,

358
00:16:00,880 --> 00:16:02,840
lemongrass and ginger jelly,

359
00:16:02,840 --> 00:16:04,960
fish sauce and honey caramel,

360
00:16:04,960 --> 00:16:07,880
a macadamia and coconut
feuilletine crumble,

361
00:16:07,880 --> 00:16:11,880
and then also a apricot,
mango and passionfruit jam.

362
00:16:14,320 --> 00:16:17,760
So I want to get everything on
the plate today,

363
00:16:17,760 --> 00:16:20,400
but I definitely take
the feedback on board.

364
00:16:20,400 --> 00:16:23,240
If it doesn't balance together
with all these huge flavours,

365
00:16:23,240 --> 00:16:25,120
it could be a bit of a mess
on a plate.

366
00:16:26,240 --> 00:16:28,920
Nothing's gone wrong yet,
but caramel is always tricky.

367
00:16:28,920 --> 00:16:31,640
So, yeah, I just need
to go grab one more ingredient

368
00:16:31,640 --> 00:16:33,480
and then we'll be on the roll.

369
00:16:36,200 --> 00:16:38,760
So, today, I'm making a choux
bun filled with strawberry

370
00:16:38,760 --> 00:16:40,840
and then some matcha cream
in there as well.

371
00:16:40,840 --> 00:16:42,360
So for my dessert today,

372
00:16:42,360 --> 00:16:44,120
I'm taking some inspiration from
the Japanese fruit sandos,

373
00:16:44,120 --> 00:16:46,560
basically just like a Japanese
fruit and cream sandwich.

374
00:16:46,560 --> 00:16:49,120
Kind of simple, but they really
champion the fruit.

375
00:16:49,120 --> 00:16:51,080
Oh, my God,
my hands are so shaky!

376
00:16:51,080 --> 00:16:54,440
And the big appeal of the fruit
sando is the cross-section.

377
00:16:54,440 --> 00:16:56,400
So I'm going to go for
my main fruit as strawberry.

378
00:16:57,760 --> 00:17:00,040
Putting a whole piece
of fruit inside

379
00:17:00,040 --> 00:17:01,120
is not typically

380
00:17:01,120 --> 00:17:03,440
what you would use choux pastry
for...

381
00:17:04,720 --> 00:17:06,840
..but I think it'll have
a wow factor.

382
00:17:06,840 --> 00:17:09,440
I won the first solo immunity
of the season,

383
00:17:09,440 --> 00:17:11,520
so hopefully I can keep
that streak going.

384
00:17:13,680 --> 00:17:17,440
30, 25.

385
00:17:18,880 --> 00:17:20,800
My maths isn't mathing.

386
00:17:20,800 --> 00:17:22,720
I've decided to run
with the cherry today

387
00:17:22,720 --> 00:17:24,640
because they have a special
place in my heart,

388
00:17:24,640 --> 00:17:27,360
so hopefully I can show
the judges what I'm all about.

389
00:17:27,360 --> 00:17:28,640
Hi, Dot!
Hey, Dot!

390
00:17:28,640 --> 00:17:31,280
Hi.
What's cookin', good-lookin'?

391
00:17:31,280 --> 00:17:33,320
Well, cherries are in my blood.

392
00:17:33,320 --> 00:17:36,800
My papa was big in the cherry
industry in New Zealand,

393
00:17:36,800 --> 00:17:40,680
and, um, I actually was
the New Zealand National Champ

394
00:17:40,680 --> 00:17:43,560
for the cherry spitting
competition.

395
00:17:43,560 --> 00:17:44,680
Sorry. The what?

396
00:17:44,680 --> 00:17:47,280
The National Women's Champion

397
00:17:47,280 --> 00:17:49,760
in cherry spitting competition.

398
00:17:49,760 --> 00:17:52,320
What? Is that distance?

399
00:17:52,320 --> 00:17:54,040
Yes, it's distance.

400
00:17:54,040 --> 00:17:56,760
So I spat at 8.2m.

401
00:17:56,760 --> 00:17:59,040
You do it between your lips
or your teeth like that?

402
00:17:59,040 --> 00:18:02,760
So you have to eat it.
And then you have to, like...

403
00:18:02,760 --> 00:18:06,680
So we've got the
Cherry Pit Spitting Champion.

404
00:18:06,680 --> 00:18:09,360
So what else are you going to
serve with it?

405
00:18:09,360 --> 00:18:11,680
So I'm doing a cake with
almonds, cherries.

406
00:18:11,680 --> 00:18:13,720
And then I'm gonna do like
a cherry

407
00:18:13,720 --> 00:18:15,320
kind of compote-y situation.

408
00:18:15,320 --> 00:18:17,160
Really make sure I'm getting
that fruit.

409
00:18:17,160 --> 00:18:19,720
And then I'm going to cover
the whole thing

410
00:18:19,720 --> 00:18:21,760
in a marshmallow
and then torch it.

411
00:18:21,760 --> 00:18:23,040
OK.

412
00:18:23,040 --> 00:18:24,840
But sounds good.
OK.

413
00:18:24,840 --> 00:18:27,280
So, remember, make those
cherries shine.

414
00:18:27,280 --> 00:18:29,240
Yes. They're going to go
the distance.

415
00:18:29,240 --> 00:18:30,800
Oh!

416
00:18:30,800 --> 00:18:32,360
That was very good.

417
00:18:32,360 --> 00:18:34,520
If I could give bonus points,
I would.

418
00:18:34,520 --> 00:18:35,840
Good luck.

419
00:18:35,840 --> 00:18:38,160
So, yeah. Cherry spitting.

420
00:18:38,160 --> 00:18:39,240
It's very serious.

421
00:18:39,240 --> 00:18:41,040
Um, there's measuring tapes
involved.

422
00:18:42,200 --> 00:18:45,120
It's kind of like shot put.

423
00:18:45,120 --> 00:18:47,840
And I'm actually
a national champion.

424
00:18:47,840 --> 00:18:50,360
I think it was the proudest
moment of my life, I won't lie.

425
00:18:50,360 --> 00:18:53,560
It was great.

426
00:18:53,560 --> 00:18:54,880
I'm trying to be clean today.

427
00:18:54,880 --> 00:18:56,880
So, yeah, at the moment,

428
00:18:56,880 --> 00:18:59,240
my almond and cherry cake
is in the oven.

429
00:18:59,240 --> 00:19:01,600
And I'm feeling good
about the cherry compote.

430
00:19:02,760 --> 00:19:04,720
Cherries haven't done me
wrong before,

431
00:19:04,720 --> 00:19:07,120
so, hopefully, today,
they pull me through.

432
00:19:11,960 --> 00:19:13,800
Stay very focused.

433
00:19:13,800 --> 00:19:16,120
You have 45 minutes to go.

434
00:19:16,120 --> 00:19:17,720
SOFIA: Come on, team.

435
00:19:22,400 --> 00:19:26,200
It is so hot.
I'm dying, man.

436
00:19:26,200 --> 00:19:28,880
I'll get the ice bath.
You don't need an ice bath.

437
00:19:28,880 --> 00:19:30,040
It's so hot.

438
00:19:33,680 --> 00:19:36,200
I'm doing a honey
and thyme panna cotta

439
00:19:36,200 --> 00:19:38,880
with a blood orange
and Campari granita

440
00:19:38,880 --> 00:19:43,440
with some makrut lime leaf oil
and some Sunrise limes.

441
00:19:43,440 --> 00:19:46,200
So just like some native fruit
that I'm gonna candy.

442
00:19:46,200 --> 00:19:47,840
So it's good for a hot day.

443
00:19:47,840 --> 00:19:50,200
Hopefully it's enough to be
tasted.

444
00:19:51,240 --> 00:19:53,160
I feel like fruit desserts
are my wheelhouse.

445
00:19:53,160 --> 00:19:54,840
Alright.

446
00:19:56,600 --> 00:19:59,120
I'm doing a blood orange
and Campari granita.

447
00:19:59,120 --> 00:20:01,120
I think it's gonna add
a lot of depth.

448
00:20:01,120 --> 00:20:02,320
It's going to be punchy.

449
00:20:02,320 --> 00:20:03,760
So I am feeling
pretty confident

450
00:20:03,760 --> 00:20:05,440
with my flavour combinations.

451
00:20:05,440 --> 00:20:09,640
Oh, it's so hot now.
But it's a really hot day.

452
00:20:09,640 --> 00:20:12,080
So I'm concerned about
the honey and thyme panna cotta

453
00:20:12,080 --> 00:20:13,440
setting in time

454
00:20:13,440 --> 00:20:16,920
because a lot of people are
using the blast chillers today.

455
00:20:16,920 --> 00:20:17,960
How are you going, Jack?

456
00:20:17,960 --> 00:20:20,560
Yeah, I'm kind of like waiting
for the panna cottas to set.

457
00:20:20,560 --> 00:20:21,680
I'm a bit worried, though,

458
00:20:21,680 --> 00:20:23,680
because people keep opening
the blast chiller.

459
00:20:23,680 --> 00:20:25,000
Obviously they need to.
Yeah.

460
00:20:25,000 --> 00:20:28,480
But I reckon they might not
get done in time. We'll see.

461
00:20:28,480 --> 00:20:31,760
So I'm praying to the gods
that it's perfect,

462
00:20:31,760 --> 00:20:33,760
and it should have
a beautiful wobble

463
00:20:33,760 --> 00:20:35,320
when it comes out of the mould.

464
00:20:36,560 --> 00:20:37,560
GRACE: Behind you.

465
00:20:38,800 --> 00:20:40,160
Grace.
Hi.

466
00:20:40,160 --> 00:20:43,120
What are you racing around for?
You're running.

467
00:20:43,120 --> 00:20:45,040
I'm racing around
for some ice-cream scoops.

468
00:20:45,040 --> 00:20:47,960
Because I was inspired
by your beautiful lemon.

469
00:20:47,960 --> 00:20:49,280
Thank you.
So I'm gonna serve

470
00:20:49,280 --> 00:20:51,280
the lemon leaf ice-cream...
Ooh!

471
00:20:51,280 --> 00:20:54,080
..and then a lemon granita.

472
00:20:54,080 --> 00:20:56,480
And in the biscotti,
I've got lemon zest.

473
00:20:56,480 --> 00:21:00,640
I love the idea of lemon leaf.
I'm obsessed with it.

474
00:21:00,640 --> 00:21:03,560
I keep cooking with it and I'm
like, "Why don't we use them?

475
00:21:03,560 --> 00:21:04,600
"They're so fragrant."

476
00:21:04,600 --> 00:21:06,840
When you walk up to
a lemon tree, it smells

477
00:21:06,840 --> 00:21:07,960
like this beautiful...
Divine!

478
00:21:07,960 --> 00:21:09,440
I love this celebration
of lemon.

479
00:21:09,440 --> 00:21:10,960
Yeah.

480
00:21:10,960 --> 00:21:13,400
I like how you've got all
the different elements,

481
00:21:13,400 --> 00:21:16,600
the zest, the leaf, everything.
I think it's a great idea.

482
00:21:16,600 --> 00:21:17,920
Yeah, don't
over complicate things.

483
00:21:17,920 --> 00:21:19,400
Thanks, girls.
Thank you.

484
00:21:19,400 --> 00:21:20,840
I'm excited by that.

485
00:21:20,840 --> 00:21:24,880
Catherine and Poh are really
excited about my ice-cream.

486
00:21:24,880 --> 00:21:26,560
That's a huge boost
of confidence.

487
00:21:27,680 --> 00:21:29,680
And I'm actually
starting to think

488
00:21:29,680 --> 00:21:31,320
maybe I will get chosen.

489
00:21:31,320 --> 00:21:34,320
So I'm really
just tunnel visioning.

490
00:21:35,760 --> 00:21:37,560
Come on.

491
00:21:38,920 --> 00:21:42,440
Oh, we're pushing it.
I'm a little bit worried.

492
00:21:42,440 --> 00:21:46,560
So I have got my ice-cream
in the churner.

493
00:21:46,560 --> 00:21:49,880
I've got just over 30 minutes
to go.

494
00:21:49,880 --> 00:21:51,880
I'm getting on
to my clafoutis batter...

495
00:21:53,440 --> 00:21:55,880
..and I need to get
that in the oven ASAP.

496
00:21:55,880 --> 00:21:57,640
I am rushing.

497
00:21:59,240 --> 00:22:00,920
JEAN-CHRISTOPHE: You seem
a bit stressed, mate.

498
00:22:00,920 --> 00:22:03,160
I am a little bit stressed
to serve you my dish

499
00:22:03,160 --> 00:22:05,600
because you're going to be
the expert on this one.

500
00:22:05,600 --> 00:22:09,320
I made a clafoutis.
My favourite!

501
00:22:09,320 --> 00:22:11,120
Is it?
Yeah, my mum's favourite too.

502
00:22:11,120 --> 00:22:14,120
Oh, my God. So I made
an apricot clafoutis

503
00:22:14,120 --> 00:22:15,600
and I'm serving it

504
00:22:15,600 --> 00:22:18,440
with a cinnamon
and buffalo ricotta ice-cream.

505
00:22:18,440 --> 00:22:20,320
It's going to be tasty, yeah?
Yeah.

506
00:22:20,320 --> 00:22:23,280
Make sure your eyes, your eyes.

507
00:22:23,280 --> 00:22:25,680
Like a lighthouse.
Like a hawk.

508
00:22:25,680 --> 00:22:26,960
Alright, like a hawk.

509
00:22:26,960 --> 00:22:28,160
Thank you.
I like that.

510
00:22:29,560 --> 00:22:31,520
You know, I knew that
Jean Christophe

511
00:22:31,520 --> 00:22:32,960
would know his clafoutis,

512
00:22:32,960 --> 00:22:35,360
but I didn't think it would
be his favourite.

513
00:22:35,360 --> 00:22:37,720
So now I'm feeling
a lot of pressure

514
00:22:37,720 --> 00:22:39,200
to pull this one off.

515
00:22:40,600 --> 00:22:42,200
How much longer have we got?

516
00:22:42,200 --> 00:22:44,200
OK, guys.

517
00:22:44,200 --> 00:22:46,680
30 minutes to go!

518
00:22:46,680 --> 00:22:48,320
SOFIA: Half an hour left!
Come on, guys!

519
00:22:55,320 --> 00:22:56,840
Oh!

520
00:22:58,080 --> 00:23:02,320
I'm making a spiced maple
pudding with a poached pear,

521
00:23:02,320 --> 00:23:05,040
bay leaf cream
and a pear caramel.

522
00:23:05,040 --> 00:23:07,640
So I'm really hoping that
the judges want to taste it.

523
00:23:08,640 --> 00:23:10,720
Alita, so, what are you doing?

524
00:23:10,720 --> 00:23:13,280
I'm doing a yuzu
curd meringue tart

525
00:23:13,280 --> 00:23:15,600
with a strawberry whisky
and toasted rice gel.

526
00:23:15,600 --> 00:23:17,520
I do want to be
one of those tasters.

527
00:23:17,520 --> 00:23:19,360
You can see on the table
look the determination.

528
00:23:19,360 --> 00:23:21,640
Oh, my gosh.
You've been going for it.

529
00:23:21,640 --> 00:23:23,240
You need to chuck
that guy in.

530
00:23:23,240 --> 00:23:25,840
You've got it cold enough
so you're good.

531
00:23:25,840 --> 00:23:29,680
Kanika!
So I'm making a mishti doi.

532
00:23:29,680 --> 00:23:32,720
OK. What's that?
It's an Indian dessert.

533
00:23:32,720 --> 00:23:36,440
It's like mango, yoghurt, curd,
condensed milk.

534
00:23:36,440 --> 00:23:39,480
Right.
Crazy viral right now.

535
00:23:39,480 --> 00:23:41,000
Oh!
If you look through internet,

536
00:23:41,000 --> 00:23:44,720
you'll see 17 million views,
18 million views...

537
00:23:44,720 --> 00:23:46,800
We're going viral here!
Yes, yes.

538
00:23:46,800 --> 00:23:48,600
She said it! She's going viral,
brother.

539
00:23:48,600 --> 00:23:49,880
Maybe you shouldn't
have taught her

540
00:23:49,880 --> 00:23:51,600
how to use that ice-cream
machine after all.

541
00:23:56,840 --> 00:23:58,640
CASPER: Half an hour left.

542
00:23:58,640 --> 00:24:00,280
My choux buns are in the oven.

543
00:24:00,280 --> 00:24:02,680
They look like they're
puffing up nicely.

544
00:24:02,680 --> 00:24:04,200
And now I'm making
my matcha cream

545
00:24:04,200 --> 00:24:06,800
to really lean into
that strawberry matcha flavour.

546
00:24:06,800 --> 00:24:09,000
Hello, Casper!
Hey, how are you guys going?

547
00:24:09,000 --> 00:24:10,560
So tell us what you're making.

548
00:24:10,560 --> 00:24:14,320
I'm doing a bit of a play on,
you know, like, fruit sandos?

549
00:24:14,320 --> 00:24:15,480
Japanese fruit sandos.
Oh, yeah.

550
00:24:15,480 --> 00:24:17,120
I'm gonna do them in a choux.

551
00:24:17,120 --> 00:24:18,720
So should cut it open,

552
00:24:18,720 --> 00:24:22,080
have basically a strawberry
encapsulated in the choux.

553
00:24:22,080 --> 00:24:25,160
OK. I mean, it's very simple

554
00:24:25,160 --> 00:24:27,800
compared to some things
that we've seen so far.

555
00:24:30,320 --> 00:24:32,480
So I'm kind of intrigued to see

556
00:24:32,480 --> 00:24:34,520
that you really
bring it together.

557
00:24:35,680 --> 00:24:38,880
We're only going to taste
our top ten favourite dishes.

558
00:24:38,880 --> 00:24:41,640
So show us that
you're elevating everything

559
00:24:41,640 --> 00:24:43,920
that you're doing.
Good luck.

560
00:24:55,600 --> 00:24:57,360
Poh and Catherine
are really worried

561
00:24:57,360 --> 00:24:58,680
that my dish is too simple.

562
00:25:00,320 --> 00:25:02,840
So I'm thinking,
how can I pivot quickly

563
00:25:02,840 --> 00:25:04,320
to really make it stand out.

564
00:25:07,040 --> 00:25:08,320
Are you using your oven?

565
00:25:08,320 --> 00:25:10,360
Um, no.
OK. Can I use it?

566
00:25:10,360 --> 00:25:12,000
Yeah, yeah.
Thank you.

567
00:25:12,000 --> 00:25:14,960
And I've got a little bit
of choux pastry left,

568
00:25:14,960 --> 00:25:16,840
so I'm thinking maybe
I can even add

569
00:25:16,840 --> 00:25:20,320
tiny little choux buns on top
filled with blackberry.

570
00:25:20,320 --> 00:25:22,480
And I'm going to
still keep thinking

571
00:25:22,480 --> 00:25:24,320
what else might make it
a bit more interesting,

572
00:25:24,320 --> 00:25:26,160
because I really want
to get tasted today.

573
00:25:28,000 --> 00:25:30,520
Well, I am turned all fruity.

574
00:25:30,520 --> 00:25:32,720
Turned fruity!
Fruity!

575
00:25:32,720 --> 00:25:34,240
ATTEMPTS AUSSIE ACCENT:
Australia! Fruity!

576
00:25:34,240 --> 00:25:35,760
REGULAR ACCENT: I'm learning,
I'm learning.

577
00:25:35,760 --> 00:25:37,480
(ALL LAUGH)

578
00:25:37,480 --> 00:25:39,200
ANDY: What are we loving?

579
00:25:39,200 --> 00:25:41,200
I am so excited by Grace's
dessert.

580
00:25:41,200 --> 00:25:43,920
She's doing a lemon fest.
(LAUGHS)

581
00:25:43,920 --> 00:25:45,320
A lemon fest?
Yeah.

582
00:25:45,320 --> 00:25:48,840
She's doing lemon granita
with lemon leaf ice-cream.

583
00:25:48,840 --> 00:25:50,840
Oh, yum!
Yum!

584
00:25:50,840 --> 00:25:52,760
CATHERINE: I love that idea.
Also because there was

585
00:25:52,760 --> 00:25:55,720
like an Italian lemon sorbet
that's like viral on TikTok.

586
00:25:55,720 --> 00:25:57,280
And it gives me that vibe.

587
00:25:57,280 --> 00:25:58,800
I want to talk about worries.

588
00:25:59,880 --> 00:26:01,960
Pat is using fish sauce, honey,

589
00:26:01,960 --> 00:26:04,720
apricots, berries,
lemongrass...

590
00:26:04,720 --> 00:26:07,640
Pineapple or something.
BOTH: Pandan.

591
00:26:07,640 --> 00:26:08,720
Mango.

592
00:26:10,400 --> 00:26:13,400
My eyebrows went from there
and then they just kept going,

593
00:26:13,400 --> 00:26:15,240
like down with every...
SOFIA: With fish.

594
00:26:15,240 --> 00:26:18,120
Catherine, can you, like,
express yourself?

595
00:26:18,120 --> 00:26:20,040
I'm not really sure
what's going...

596
00:26:20,040 --> 00:26:22,000
Like, he told me
so many ingredients,

597
00:26:22,000 --> 00:26:23,240
I forgot what he was making.

598
00:26:26,000 --> 00:26:27,920
I'm getting everything done.
I'm hitting my targets.

599
00:26:27,920 --> 00:26:29,480
I'm gonna get
all the elements ready,

600
00:26:29,480 --> 00:26:31,040
and then I'm gonna have a taste

601
00:26:31,040 --> 00:26:33,440
and see how the flavours
are all combining.

602
00:26:33,440 --> 00:26:36,320
But at this point in time,
I'm really happy.

603
00:26:36,320 --> 00:26:37,720
Yeah, there's definitely
some big flavours

604
00:26:37,720 --> 00:26:40,040
and interesting different takes
with the elements I'm doing.

605
00:26:41,440 --> 00:26:42,920
Like, fish sauce in
the dessert,

606
00:26:42,920 --> 00:26:44,000
I know it sounds crazy.

607
00:26:44,000 --> 00:26:45,280
It's like hit-or-miss.

608
00:26:45,280 --> 00:26:49,320
You push it too far, it tastes
literally like a fishy dessert.

609
00:26:49,320 --> 00:26:51,240
But if you put
just the right amount in,

610
00:26:51,240 --> 00:26:53,000
unless someone told you
it was fish sauce,

611
00:26:53,000 --> 00:26:55,520
you would just think
it's this nice saltiness.

612
00:26:55,520 --> 00:26:56,960
Tastes good to me.

613
00:26:56,960 --> 00:26:58,560
The fish-sauce caramel's
really good.

614
00:26:58,560 --> 00:27:00,200
I like it quite salty
and funky,

615
00:27:00,200 --> 00:27:01,680
so I went pretty hard on it.

616
00:27:01,680 --> 00:27:03,360
Hopefully it just
doesn't overpower

617
00:27:03,360 --> 00:27:04,520
all the delicious fruits.

618
00:27:04,520 --> 00:27:06,880
I want to give myself
a good five minutes

619
00:27:06,880 --> 00:27:08,560
to plate up
and make it look pretty,

620
00:27:08,560 --> 00:27:10,400
but as well, make sure it's
bangin'.

621
00:27:13,560 --> 00:27:15,000
Are you OK?
Uh, yeah.

622
00:27:15,000 --> 00:27:16,480
I'm just waiting
on my panna cottas.

623
00:27:16,480 --> 00:27:18,160
There's been a lot
of opening and closing

624
00:27:18,160 --> 00:27:20,400
at the blast chillers, so I
think that might affect it,

625
00:27:20,400 --> 00:27:22,080
but I'm hoping
that it'll be enough.

626
00:27:23,120 --> 00:27:25,000
I've also got a granita
freezing,

627
00:27:25,000 --> 00:27:26,360
so it's a matter
of just waiting

628
00:27:26,360 --> 00:27:27,400
and bringing them together

629
00:27:27,400 --> 00:27:28,680
kind of last five minutes

630
00:27:28,680 --> 00:27:30,760
'cause I want it to be perfect
for you guys.

631
00:27:30,760 --> 00:27:31,760
OK, well done.
Yeah.

632
00:27:34,000 --> 00:27:37,240
I checked my panna cottas
and they're just not set.

633
00:27:37,240 --> 00:27:38,880
Sorry, Jack, I'm just getting
in after you.

634
00:27:40,040 --> 00:27:42,400
I'm really, really worried.

635
00:27:42,400 --> 00:27:44,200
My whole dessert rides on this.

636
00:27:44,200 --> 00:27:46,680
If they don't set in time,
I don't have a dish.

637
00:27:46,680 --> 00:27:49,520
I don't know, I think it's
gonna be touch-and-go, yeah.

638
00:27:51,400 --> 00:27:52,640
Is there a technique?

639
00:27:52,640 --> 00:27:54,400
You've got to, like,
kind of shot-put it.

640
00:27:54,400 --> 00:27:56,080
(SPITS)

641
00:27:56,080 --> 00:27:58,360
OK, it went... Oh, there it is.
Oh, yeah, OK, OK.

642
00:27:58,360 --> 00:27:59,640
OK, see if you can go further.

643
00:27:59,640 --> 00:28:01,240
You have to do it with your
body?

644
00:28:01,240 --> 00:28:03,280
Yeah, like, throw your body.
(SPITS)

645
00:28:03,280 --> 00:28:05,480
Oh, my God!

646
00:28:08,200 --> 00:28:11,360
Oh, no. Oh, that's...

647
00:28:11,360 --> 00:28:13,360
I don't think they grow
cherries in France.

648
00:28:13,360 --> 00:28:15,120
Stick to cooking, mate.

649
00:28:17,440 --> 00:28:19,720
Trying, trying to temper
chocolate.

650
00:28:19,720 --> 00:28:22,200
Don't know whether it will.

651
00:28:22,200 --> 00:28:25,840
I've decided to stick
with my gut instinct.

652
00:28:25,840 --> 00:28:28,920
So I still don't have a plan B
for this tempered chocolate.

653
00:28:28,920 --> 00:28:30,400
I just need to get it perfect.

654
00:28:31,960 --> 00:28:33,320
Ooh.

655
00:28:33,320 --> 00:28:36,280
I am happy
with my mango puree,

656
00:28:36,280 --> 00:28:40,360
the coconut Chantilly
and the shortcrust dome.

657
00:28:40,360 --> 00:28:43,200
They look really cute
and coconutty.

658
00:28:43,200 --> 00:28:44,720
Uh.

659
00:28:44,720 --> 00:28:47,120
But they're just so delicate
and thin,

660
00:28:47,120 --> 00:28:49,440
so I need to be really careful.

661
00:28:51,240 --> 00:28:53,400
I really need to make sure that

662
00:28:53,400 --> 00:28:56,880
the mango puree
will be the star.

663
00:28:56,880 --> 00:29:00,160
And chocolate is really
strong in flavour.

664
00:29:04,360 --> 00:29:07,040
So as I'm painting
the tempered chocolate

665
00:29:07,040 --> 00:29:08,920
onto the outside of my shell,

666
00:29:08,920 --> 00:29:11,480
I want it really, really,
really thin.

667
00:29:13,080 --> 00:29:15,920
And it keeps its shine,
keeps its shape,

668
00:29:15,920 --> 00:29:18,520
and it has that snap effect
when you're cutting it.

669
00:29:21,280 --> 00:29:24,280
Time to hustle, everybody.
15 minutes to go.

670
00:29:34,560 --> 00:29:35,960
It's not a good one.

671
00:29:39,200 --> 00:29:40,720
Yup, coming together.

672
00:29:46,120 --> 00:29:49,280
How you going, Petro?
Not good. It's taking forever.

673
00:29:50,440 --> 00:29:53,200
Yeah, look, uh, nothing seems
to be happening in the oven.

674
00:29:54,440 --> 00:29:56,000
Yeah, should be starting
to cook,

675
00:29:56,000 --> 00:29:57,280
and with 15 minutes to go,

676
00:29:57,280 --> 00:29:58,800
I'm not liking the look of it.

677
00:30:02,800 --> 00:30:04,960
I'm starting to panic.

678
00:30:04,960 --> 00:30:07,800
This clafoutis is not right
at all.

679
00:30:07,800 --> 00:30:09,480
Nothing has happened.

680
00:30:09,480 --> 00:30:12,000
I should have seen
a nice puff by now,

681
00:30:12,000 --> 00:30:15,120
and I haven't seen any browning
on the top either,

682
00:30:15,120 --> 00:30:17,640
so I'm not sure what's going on.

683
00:30:17,640 --> 00:30:19,360
This is not cooking.

684
00:30:20,840 --> 00:30:22,400
I'm really confused.

685
00:30:37,960 --> 00:30:39,960
PETRO: This is not cooking.

686
00:30:43,720 --> 00:30:45,000
It's taking forever.

687
00:30:47,160 --> 00:30:48,280
Oh, what?

688
00:30:49,600 --> 00:30:51,440
The oven wasn't on.

689
00:30:51,440 --> 00:30:52,600
I've just realised

690
00:30:52,600 --> 00:30:55,200
that I haven't set
the oven correctly.

691
00:30:55,200 --> 00:30:59,320
And this clafoutis has been
sitting in a lukewarm oven.

692
00:31:00,320 --> 00:31:02,400
I think I can still get this
cooked in time,

693
00:31:02,400 --> 00:31:04,640
but I've got to make sure
this temp is set high.

694
00:31:04,640 --> 00:31:06,360
POH: Petro.
CATHERINE: What's happening?

695
00:31:06,360 --> 00:31:07,480
You look a bit stressed.

696
00:31:07,480 --> 00:31:09,440
Yeah, well,
I've had to crank it.

697
00:31:09,440 --> 00:31:12,360
I'm just praying
that I can get something up,

698
00:31:12,360 --> 00:31:14,240
but it's looking
like a slim chance now.

699
00:31:14,240 --> 00:31:16,000
I think you should think
faster.

700
00:31:16,000 --> 00:31:18,240
I don't know what else
I can do, to be honest.

701
00:31:18,240 --> 00:31:20,600
I'm praying
that a miracle happens today.

702
00:31:20,600 --> 00:31:23,560
I am praying that a miracle
clafoutis will appear.

703
00:31:24,840 --> 00:31:28,960
We're all feeling pretty
fruity. Ten minutes to go!

704
00:31:28,960 --> 00:31:30,680
(CHEERING AND APPLAUSE)

705
00:31:37,600 --> 00:31:40,440
Look at the colour on this.
Oh! That's sick.

706
00:31:40,440 --> 00:31:41,600
Yeah, that's perfect.

707
00:31:41,600 --> 00:31:43,160
Colour equals?
Flavour.

708
00:31:43,160 --> 00:31:44,560
You know it!
(LAUGHS)

709
00:31:45,760 --> 00:31:48,600
I've got the lemon zest
in the biscotti,

710
00:31:48,600 --> 00:31:51,560
and it's got this really
crispy, crunchy,

711
00:31:51,560 --> 00:31:53,920
like hard-to-bite-into texture.

712
00:31:53,920 --> 00:31:55,840
Oh, it's done.

713
00:31:55,840 --> 00:31:57,600
I've got my lemon juice
granita.

714
00:31:57,600 --> 00:32:00,560
It's a really nice, like,
slushy texture, which I like.

715
00:32:00,560 --> 00:32:02,160
Oh, my God.

716
00:32:02,160 --> 00:32:04,160
My lemon leaf ice-cream's done.

717
00:32:04,160 --> 00:32:05,800
And it does taste
like lemon leaf,

718
00:32:05,800 --> 00:32:07,320
which is awesome.

719
00:32:07,320 --> 00:32:10,360
I'm actually gonna serve
my dessert in the lemon.

720
00:32:10,360 --> 00:32:12,520
I'm hoping it looks like
something that would sort of

721
00:32:12,520 --> 00:32:14,000
be quite eye-catching
on social media.

722
00:32:14,000 --> 00:32:17,000
I feel like I got a bit
of a leg-up being Gen Z

723
00:32:17,000 --> 00:32:19,280
and being, like, spending a lot
of my time on Instagram,

724
00:32:19,280 --> 00:32:23,200
so I'm desperate
to get tasted today.

725
00:32:23,200 --> 00:32:25,000
Ooh.

726
00:32:26,840 --> 00:32:29,400
I'm feeling good.
I'm working on my marshmallow.

727
00:32:29,400 --> 00:32:31,600
The dish is coming together

728
00:32:31,600 --> 00:32:34,600
and the judges seem
excited about it,

729
00:32:34,600 --> 00:32:37,480
which makes me
excited about it.

730
00:32:37,480 --> 00:32:41,240
I've got my layer of almond
and cherry cake

731
00:32:41,240 --> 00:32:43,800
and my lemon, brown sugar curd.

732
00:32:43,800 --> 00:32:47,040
And then finishing that off
with my cherry compote.

733
00:32:47,040 --> 00:32:48,600
That looks gorgeous.

734
00:32:48,600 --> 00:32:50,360
Now it's time to cover it
in marshmallow.

735
00:32:50,360 --> 00:32:51,440
I feel like I need

736
00:32:51,440 --> 00:32:53,800
an adult supervisor
for this one.

737
00:32:53,800 --> 00:32:56,560
ALL: Oh.
Oh, God.

738
00:32:56,560 --> 00:32:57,800
It's a little stiff.

739
00:32:57,800 --> 00:32:59,400
So sticky.

740
00:32:59,400 --> 00:33:03,360
This isn't quite the
consistency I was hoping for.

741
00:33:03,360 --> 00:33:04,440
Oh, my God, it's everywhere.

742
00:33:04,440 --> 00:33:05,880
This is sticking to the knife.

743
00:33:05,880 --> 00:33:07,160
It's sticking to me.

744
00:33:07,160 --> 00:33:09,280
It's literally everywhere.

745
00:33:09,280 --> 00:33:10,640
I am a marshmallow.

746
00:33:10,640 --> 00:33:14,200
But it's tasty.
So let's torch it up.

747
00:33:18,440 --> 00:33:20,920
That's so funny.
We don't want any sour grapes.

748
00:33:20,920 --> 00:33:22,520
Five minutes to go!

749
00:33:22,520 --> 00:33:24,600
(CHEERING AND APPLAUSE)

750
00:33:33,360 --> 00:33:35,680
Whose are these bad boys?

751
00:33:35,680 --> 00:33:37,120
Whoa!
Big boys.

752
00:33:37,120 --> 00:33:39,200
They're huge.
They're like hamburger buns.

753
00:33:41,520 --> 00:33:43,480
They've definitely puffed up
a little bit more

754
00:33:43,480 --> 00:33:44,640
than I thought they would.

755
00:33:48,640 --> 00:33:51,040
I've got my strawberry
matcha Chantilly.

756
00:33:53,320 --> 00:33:55,520
I reckon I can actually put
an entire mandarin

757
00:33:55,520 --> 00:33:56,800
or kiwi fruit into each

758
00:33:56,800 --> 00:33:59,160
of the giant choux buns
just to elevate it.

759
00:34:00,400 --> 00:34:03,120
And then also a blackberry
in the tiny little choux buns.

760
00:34:04,560 --> 00:34:05,920
I won't know how it'll look

761
00:34:05,920 --> 00:34:07,640
until the dish
is getting cut in half,

762
00:34:07,640 --> 00:34:08,800
and you get the cross-section,

763
00:34:08,800 --> 00:34:10,640
that's when it's really gonna
have its viral moment.

764
00:34:10,640 --> 00:34:13,360
So I'm just crossing my fingers
that I get called up the front.

765
00:34:14,680 --> 00:34:16,240
Let's try to get this off.

766
00:34:18,880 --> 00:34:22,480
So, my tempered chocolate,
I think it looks bloody good.

767
00:34:25,200 --> 00:34:27,800
So actually it looks like
a coconut shell right now.

768
00:34:29,760 --> 00:34:33,240
I think the coconut Chantilly
has a sweetness to it

769
00:34:33,240 --> 00:34:35,440
that will cut the chocolate
and balance it.

770
00:34:37,080 --> 00:34:39,040
And then a mango puree on top

771
00:34:39,040 --> 00:34:41,640
and on the bottom to make sure
it doesn't rock around.

772
00:34:41,640 --> 00:34:43,000
I've made pandan sand.

773
00:34:46,320 --> 00:34:47,680
I think I have a chance

774
00:34:47,680 --> 00:34:49,560
to get my little coconut
do tasted.

775
00:34:49,560 --> 00:34:51,240
Excuse me, guys.
Cool, cool, cool.

776
00:34:52,280 --> 00:34:54,600
Oh, man, they look good!
Yeah, thanks, man.

777
00:34:57,720 --> 00:34:59,560
I'm really happy
with how everything's going.

778
00:35:00,880 --> 00:35:03,640
I really enjoy that funky
saltiness

779
00:35:03,640 --> 00:35:05,760
in the fish sauce
and honey caramel,

780
00:35:05,760 --> 00:35:07,160
as well as the crunch

781
00:35:07,160 --> 00:35:09,480
from the macadamia
and feuilletine crumble.

782
00:35:09,480 --> 00:35:12,720
And then the apricot
and mango passionfruit jam

783
00:35:12,720 --> 00:35:14,800
is super bright and tangy.

784
00:35:14,800 --> 00:35:16,680
And then I've got the
blackberry,

785
00:35:16,680 --> 00:35:18,440
lemongrass and ginger jelly.

786
00:35:18,440 --> 00:35:21,040
And I really like the pandan
ice-cream,

787
00:35:21,040 --> 00:35:22,200
which I find quite grassy.

788
00:35:22,200 --> 00:35:25,360
And I get, like, popcorny notes
from it as well.

789
00:35:25,360 --> 00:35:27,480
So it'll be interesting to see
if I get tasted.

790
00:35:29,240 --> 00:35:30,800
Two minutes to go, everybody.

791
00:35:33,280 --> 00:35:34,440
Two...

792
00:35:40,800 --> 00:35:42,480
Balls, it is!

793
00:35:42,480 --> 00:35:43,920
Oh, wow. Pungent!

794
00:35:45,280 --> 00:35:47,800
I've got my makrut lime leaf
oil,

795
00:35:47,800 --> 00:35:50,800
and I'm really happy with this
granita.

796
00:35:50,800 --> 00:35:51,840
Alright.

797
00:35:51,840 --> 00:35:55,120
You can taste the blood orange
that I want to shine through.

798
00:35:55,120 --> 00:35:56,360
So it all comes down

799
00:35:56,360 --> 00:36:00,040
to this last honey and thyme
panna cotta.

800
00:36:00,040 --> 00:36:02,600
I'm really stressed...

801
00:36:02,600 --> 00:36:03,880
So...

802
00:36:15,760 --> 00:36:18,200
Oh!

803
00:36:18,200 --> 00:36:21,120
It's got the wobble and I hope
it's enough to get tasted.

804
00:36:24,320 --> 00:36:27,360
It's almost crunch time.
One minute to go.

805
00:36:27,360 --> 00:36:29,080
ANDY: Come on, everybody!

806
00:36:30,480 --> 00:36:32,440
Moving. I'm moving, I'm moving.

807
00:36:35,680 --> 00:36:38,120
I take this clafoutis out.

808
00:36:44,640 --> 00:36:47,400
And I'm surprised that
it's actually browned on top.

809
00:36:48,600 --> 00:36:50,920
So am I gonna be able
to serve it?

810
00:36:50,920 --> 00:36:53,320
And even though it's not
perfect,

811
00:36:53,320 --> 00:36:55,120
I think I might get away
with it here.

812
00:36:56,560 --> 00:36:59,600
All done in ten...

813
00:36:59,600 --> 00:37:04,120
JUDGES: Nine, eight, seven, six

814
00:37:04,120 --> 00:37:08,840
five, four, three, two, one!

815
00:37:08,840 --> 00:37:11,240
That's it, everybody.

816
00:37:14,720 --> 00:37:16,920
You made doughnuts! Yay!

817
00:37:16,920 --> 00:37:18,360
Wow!

818
00:37:22,680 --> 00:37:24,680
I think it's a pretty
bold flavour combination,

819
00:37:24,680 --> 00:37:26,400
so they might be interested
to try it.

820
00:37:26,400 --> 00:37:28,240
And if I get through,
you never know your luck.

821
00:37:28,240 --> 00:37:29,440
I'd love a day off
up on the gantry.

822
00:37:29,440 --> 00:37:32,800
But, hey, I just wanted to kind
of push the boat out

823
00:37:32,800 --> 00:37:33,920
and give it a crack.

824
00:37:39,720 --> 00:37:42,000
We have Catherine Zhang
in the MasterChef kitchen,

825
00:37:42,000 --> 00:37:45,440
and we asked you to bring us
your best fruity dessert.

826
00:37:47,200 --> 00:37:49,560
We're looking for one top dish,

827
00:37:49,560 --> 00:37:52,920
but we're tasting the ten
most intriguing ones.

828
00:37:54,520 --> 00:37:56,960
First dish we'd like to taste
is...

829
00:38:00,920 --> 00:38:02,760
..Emily.

830
00:38:02,760 --> 00:38:03,880
Oh, really?

831
00:38:03,880 --> 00:38:06,160
(CHEERING)

832
00:38:06,160 --> 00:38:08,280
I'm gobsmacked. Me?

833
00:38:08,280 --> 00:38:10,200
My coconut's gonna get tasted.

834
00:38:10,200 --> 00:38:11,480
He's my little dude.

835
00:38:11,480 --> 00:38:13,280
SOFIA: Hey, little dude.

836
00:38:13,280 --> 00:38:16,280
I'm really happy
with the look of my dish,

837
00:38:16,280 --> 00:38:19,440
but Catherine Zhang
is like this dessert queen.

838
00:38:21,920 --> 00:38:24,120
So I'm absolutely stressed.

839
00:38:31,360 --> 00:38:32,760
POH: Emily...

840
00:38:33,960 --> 00:38:35,760
..that is very adorable.

841
00:38:35,760 --> 00:38:39,560
Thank you.
It's my Little Coconut Dude.

842
00:38:39,560 --> 00:38:42,080
So I did a cocoa shortcrust

843
00:38:42,080 --> 00:38:44,600
and then chocolate
on the outside

844
00:38:44,600 --> 00:38:46,400
to make it look like
a coconut shell.

845
00:38:47,520 --> 00:38:49,960
And then a coconut Chantilly,

846
00:38:49,960 --> 00:38:52,640
a mango and passionfruit puree.

847
00:38:52,640 --> 00:38:55,160
And on the bottom,
a pandan sand.

848
00:38:55,160 --> 00:38:57,040
Let's cut into it.

849
00:39:01,560 --> 00:39:03,560
(CRUNCHES)
Nice!

850
00:39:03,560 --> 00:39:05,000
Ah!

851
00:39:06,600 --> 00:39:07,640
Oh.

852
00:39:07,640 --> 00:39:08,760
SOFIA: She oozy.

853
00:39:10,240 --> 00:39:12,400
They're oozy.
Whoo-hoo!

854
00:39:30,880 --> 00:39:33,840
Presentation-wise,
definitely very stunning.

855
00:39:33,840 --> 00:39:35,320
Flavour-wise, I think, you know,

856
00:39:35,320 --> 00:39:37,200
it's really light
and refreshing.

857
00:39:37,200 --> 00:39:39,280
The cocoa, I didn't think
it was overpowering

858
00:39:39,280 --> 00:39:40,800
like, you know, I mentioned
earlier.

859
00:39:40,800 --> 00:39:43,480
So I'm happy with it.
It's good.

860
00:39:43,480 --> 00:39:45,240
Thank you very much.

861
00:39:45,240 --> 00:39:48,840
Emily. I think it's very,
very inviting

862
00:39:48,840 --> 00:39:51,600
and very adorable.

863
00:39:51,600 --> 00:39:53,400
You did a brilliant job
of the pastry.

864
00:39:53,400 --> 00:39:56,040
It's so nice and thin and short.

865
00:39:56,040 --> 00:39:57,520
I think you've done
a really good job.

866
00:39:58,880 --> 00:40:02,480
I adore that gentleness of
that Chantilly,

867
00:40:02,480 --> 00:40:04,200
taking all the tropical fruits.

868
00:40:04,200 --> 00:40:06,000
It's brilliant.
It's very well perfumed.

869
00:40:06,000 --> 00:40:08,080
Thank you very much.
Good luck to you.

870
00:40:08,080 --> 00:40:10,480
Emily, for your little coconut
dude or dudette, uh...

871
00:40:10,480 --> 00:40:13,840
Yeah.
..the viral factor was ticked,

872
00:40:13,840 --> 00:40:16,120
and especially
when we did the cross-section

873
00:40:16,120 --> 00:40:18,040
and everything just started
to spill out.

874
00:40:18,040 --> 00:40:20,240
That's what really got me.

875
00:40:20,240 --> 00:40:23,760
I think it also celebrated mango
and passionfruit,

876
00:40:23,760 --> 00:40:25,480
which was the brief.
Well done, Emily.

877
00:40:25,480 --> 00:40:27,240
Thank you so much. Thank you.

878
00:40:27,240 --> 00:40:28,760
(APPLAUSE)

879
00:40:33,080 --> 00:40:36,440
Yeah. Brilliant.
Just unexpected for me.

880
00:40:36,440 --> 00:40:37,760
Well done!

881
00:40:37,760 --> 00:40:38,880
Dessert Master over here.

882
00:40:38,880 --> 00:40:41,080
Please bring us your fruity
dessert...

883
00:40:45,640 --> 00:40:47,200
..Casper!

884
00:40:47,200 --> 00:40:48,560
(APPLAUSE)

885
00:40:48,560 --> 00:40:50,280
Go, Casper!

886
00:40:50,280 --> 00:40:51,480
Whoo-hoo!

887
00:40:55,360 --> 00:40:56,880
SOFIA: Woo!
Oh, my...!

888
00:40:56,880 --> 00:40:59,520
Oh, my God!
Whoa!

889
00:40:59,520 --> 00:41:01,400
ANDY: Hooley dooley.
Wow!

890
00:41:01,400 --> 00:41:03,880
SOFIA: My goodness!
They look like olives.

891
00:41:06,000 --> 00:41:08,080
Casper, what have you made?

892
00:41:08,080 --> 00:41:10,520
I've made fruit sando choux
buns.

893
00:41:10,520 --> 00:41:12,560
We've got a whole strawberry
in one.

894
00:41:12,560 --> 00:41:14,520
I've got a whole mandarin
in the other.

895
00:41:14,520 --> 00:41:16,880
And a whole kiwi fruit
in another one.

896
00:41:16,880 --> 00:41:19,280
And then strawberry matcha
cream.

897
00:41:19,280 --> 00:41:21,760
Freeze-dried strawberry powder
on top.

898
00:41:21,760 --> 00:41:23,720
Wow.

899
00:41:23,720 --> 00:41:25,800
I think the other thing with
the sandos

900
00:41:25,800 --> 00:41:27,440
that have inspired your dessert

901
00:41:27,440 --> 00:41:28,880
is it's all about
that cross-section.

902
00:41:28,880 --> 00:41:31,280
So I'm interested to see
if these cut as well as they do.

903
00:41:31,280 --> 00:41:33,360
Yeah. Me too. (LAUGHS)

904
00:41:37,160 --> 00:41:39,840
OK, I think this is
the mandarin.

905
00:41:43,360 --> 00:41:45,360
Oh.

906
00:41:45,360 --> 00:41:47,720
SOFIA: Oh, there's a little
berry in the top!

907
00:41:47,720 --> 00:41:49,040
CATHERINE: Oh, cute. Very cute.

908
00:41:49,040 --> 00:41:50,080
OK.

909
00:41:51,080 --> 00:41:53,680
Yes!
Kiwi.

910
00:41:53,680 --> 00:41:54,840
Ooph!

911
00:41:54,840 --> 00:41:57,320
Oh! That worked.
That's cute.

912
00:41:57,320 --> 00:42:00,160
They're holding together
really well.

913
00:42:00,160 --> 00:42:02,920
Strawberry.
She's in there.

914
00:42:02,920 --> 00:42:03,920
Yeah.
Cute.

915
00:42:03,920 --> 00:42:06,120
Happy with that?
Yeah, very happy.

916
00:42:18,360 --> 00:42:19,360
Casper...

917
00:42:20,720 --> 00:42:23,000
..I think you nailed this.

918
00:42:24,440 --> 00:42:26,920
I much prefer this
to a fruit sando.

919
00:42:28,680 --> 00:42:32,040
Those choux buns are so amazing.

920
00:42:32,040 --> 00:42:35,200
The matcha cream in there
is really light, fluffy.

921
00:42:35,200 --> 00:42:37,520
And then the whole fruit
in there

922
00:42:37,520 --> 00:42:40,440
absolutely makes fruit
the superstar.

923
00:42:40,440 --> 00:42:42,800
Well done.
Thank you.

924
00:42:42,800 --> 00:42:44,920
I like it.
Presentation - amazing.

925
00:42:44,920 --> 00:42:46,360
It's a beautiful dish.

926
00:42:46,360 --> 00:42:47,840
I think you've done
a wonderful job

927
00:42:47,840 --> 00:42:49,000
on that choux pastry.

928
00:42:49,000 --> 00:42:51,520
It's baked perfectly.
I love the flavours,

929
00:42:51,520 --> 00:42:53,960
the matcha, the bitterness,
and it goes well with the fruit.

930
00:42:53,960 --> 00:42:56,720
It's a great combination.
Thank you.

931
00:42:56,720 --> 00:42:58,440
Casper - fantastic.

932
00:42:59,640 --> 00:43:02,200
Definitely viral-worthy.
Loved all the fruit.

933
00:43:02,200 --> 00:43:03,440
It was really attractive.

934
00:43:03,440 --> 00:43:05,760
And to contrast against
the green of the matcha

935
00:43:05,760 --> 00:43:06,840
was visually very pleasing.

936
00:43:06,840 --> 00:43:09,280
Well done.
Thank you.

937
00:43:13,520 --> 00:43:15,720
Grace, you're next.

938
00:43:23,560 --> 00:43:25,800
Ooh. Ooh, an edible lemon.

939
00:43:25,800 --> 00:43:29,200
Grace, what have you made us?

940
00:43:29,200 --> 00:43:32,800
I've made my Whole Lemon
with biscotti.

941
00:43:32,800 --> 00:43:37,360
I have made a lemon granita
with the juice of the lemon.

942
00:43:37,360 --> 00:43:38,840
A lemon leaf ice-cream

943
00:43:38,840 --> 00:43:41,040
that's sitting in the shell
of the lemon.

944
00:43:41,040 --> 00:43:42,360
And I added the zest

945
00:43:42,360 --> 00:43:43,640
into my biscotti mixture

946
00:43:43,640 --> 00:43:45,760
with fennel seeds
and sesame seeds.

947
00:43:45,760 --> 00:43:47,160
Let's taste.

948
00:44:07,360 --> 00:44:09,320
Grace...

949
00:44:09,320 --> 00:44:12,400
..I flippin' love this dish
so much.

950
00:44:16,600 --> 00:44:19,680
It just has such a clear
direction.

951
00:44:19,680 --> 00:44:21,720
And the lemon leaf in that
ice-cream

952
00:44:21,720 --> 00:44:23,600
has just got this gorgeous,
subtle

953
00:44:23,600 --> 00:44:26,640
kind of grassiness about it,
but with the lemon flavour.

954
00:44:26,640 --> 00:44:29,160
And then you eat it with
the biscotti

955
00:44:29,160 --> 00:44:31,000
and it is such a genius
combination.

956
00:44:31,000 --> 00:44:33,920
This dish has really put you
on the map for me.

957
00:44:33,920 --> 00:44:35,400
Thank you.

958
00:44:36,920 --> 00:44:40,120
That ice-cream is incredible.
Thank you.

959
00:44:40,120 --> 00:44:42,560
That is delicious.
It's perfectly balanced.

960
00:44:42,560 --> 00:44:45,280
It's so refreshing.
Like, I took a bite of it,

961
00:44:45,280 --> 00:44:48,000
all of it all together,
and I was, like, transported.

962
00:44:48,000 --> 00:44:49,400
It was like fresh breeze.

963
00:44:50,960 --> 00:44:53,480
I loved it. Amazing dish.
Thank you.

964
00:44:53,480 --> 00:44:56,520
It was so refreshing and creamy
and zesty

965
00:44:56,520 --> 00:44:59,000
and bright from the granita.

966
00:44:59,000 --> 00:45:00,880
But that lemon leaf ice-cream,

967
00:45:00,880 --> 00:45:03,040
because it's so creamy
and smooth

968
00:45:03,040 --> 00:45:06,720
and has that verdant green taste
going through it,

969
00:45:06,720 --> 00:45:08,840
everything pairs together
so beautifully.

970
00:45:10,760 --> 00:45:14,680
Grace.
One word. Fantastique!

971
00:45:19,120 --> 00:45:20,960
Fantas-TikTok.
Oh.

972
00:45:20,960 --> 00:45:24,040
(ALL EXCLAIM)

973
00:45:24,040 --> 00:45:27,160
Hey. Oh, I love that.
That was very smart, by the way.

974
00:45:27,160 --> 00:45:29,480
This is so creative.

975
00:45:29,480 --> 00:45:32,440
It looks fun. But then you eat
it and you're like,

976
00:45:32,440 --> 00:45:34,480
"Ho, this person's
the real deal."

977
00:45:35,760 --> 00:45:36,840
This is like

978
00:45:36,840 --> 00:45:38,720
competition-winning-worthy
stuff.

979
00:45:38,720 --> 00:45:41,000
Like, you cook like this,
you go deep, my friend.

980
00:45:41,000 --> 00:45:43,960
Well done.
Thank you.

981
00:45:47,440 --> 00:45:49,480
Good job.

982
00:45:49,480 --> 00:45:51,720
Bloody hell, that was so crazy.

983
00:45:51,720 --> 00:45:53,520
OK. Next dish.

984
00:45:54,760 --> 00:45:56,680
Olaolu!

985
00:45:59,800 --> 00:46:01,200
OLAOLU: I've got a lemon
ice-cream

986
00:46:01,200 --> 00:46:04,040
with a preserved lemon-glazed
cruller.

987
00:46:05,440 --> 00:46:07,640
Not a bad effort, mate.
I really enjoyed it

988
00:46:07,640 --> 00:46:09,920
and it feels like something
that needs a little bit more.

989
00:46:09,920 --> 00:46:12,240
Yeah.
Hey, Lucy. You're next.

990
00:46:13,400 --> 00:46:15,880
Oh, yeah.

991
00:46:15,880 --> 00:46:19,520
LUCY: I've made a spiced pudding
with a poached pear,

992
00:46:19,520 --> 00:46:22,960
pear caramel and a bay leaf
cream.

993
00:46:22,960 --> 00:46:26,160
I found the cake really nice
and moist

994
00:46:26,160 --> 00:46:28,200
and I like the spices in it.

995
00:46:28,200 --> 00:46:30,320
What I'm kind of just thinking

996
00:46:30,320 --> 00:46:33,040
is the caramel is very, very
sweet.

997
00:46:33,040 --> 00:46:34,520
Vinnie!

998
00:46:34,520 --> 00:46:36,640
So I've made a kind
of DIY ice-cream sandwich.

999
00:46:36,640 --> 00:46:38,280
Fior di latte ice-cream

1000
00:46:38,280 --> 00:46:41,280
rippled with strawberry
and tomato syrup

1001
00:46:41,280 --> 00:46:44,840
and crostoli with
a basil sugar.

1002
00:46:44,840 --> 00:46:47,440
Great concept. Love the concept.
The crostoli are great.

1003
00:46:47,440 --> 00:46:50,680
The ice-cream - there's a nice
flavour going on there,

1004
00:46:50,680 --> 00:46:55,520
but I think for me it's really
icy. Really icy.

1005
00:46:55,520 --> 00:46:57,080
Right. Next one.

1006
00:46:57,080 --> 00:46:58,560
(HONKS NASALLY)

1007
00:47:00,000 --> 00:47:02,720
Fruity clafoutis - Petro!

1008
00:47:06,120 --> 00:47:09,080
My dish gets called up
and I'm in a bit of shock.

1009
00:47:09,080 --> 00:47:12,920
There's a chance I might still
get over the line with this.

1010
00:47:12,920 --> 00:47:14,360
Here we go. (LAUGHS)

1011
00:47:17,200 --> 00:47:18,640
Ooh!

1012
00:47:30,440 --> 00:47:32,920
Tell us, Petro,
what have you made?

1013
00:47:32,920 --> 00:47:36,000
I have made an apricot
clafoutis

1014
00:47:36,000 --> 00:47:40,640
with a buffalo ricotta
and cinnamon ice-cream.

1015
00:47:42,600 --> 00:47:45,920
You look stressed.
Everything was going to plan.

1016
00:47:45,920 --> 00:47:48,000
I put it in the oven with half
an hour to go,

1017
00:47:48,000 --> 00:47:50,320
but I just realised
that it wasn't cooking.

1018
00:47:50,320 --> 00:47:53,600
So, um, a bit of user error
on my behalf.

1019
00:47:53,600 --> 00:47:55,800
OK, we're gonna try it.

1020
00:48:15,800 --> 00:48:20,040
Petro, I love
that you used apricots.

1021
00:48:20,040 --> 00:48:22,320
And the ice-cream tastes lovely.

1022
00:48:23,400 --> 00:48:25,920
Your clafoutis just wasn't
cooked on the bottom.

1023
00:48:27,320 --> 00:48:28,640
Petro...

1024
00:48:30,200 --> 00:48:31,960
..when you make a clafoutis,

1025
00:48:31,960 --> 00:48:34,000
you should get
that lovely caramelisation

1026
00:48:34,000 --> 00:48:36,920
and get under something nice

1027
00:48:36,920 --> 00:48:39,320
and coloured and lovely.

1028
00:48:39,320 --> 00:48:43,400
Yeah.
But you were unfortunate.

1029
00:48:43,400 --> 00:48:46,400
Otherwise, your ice-cream is
lovely.

1030
00:48:46,400 --> 00:48:48,160
Thank you.

1031
00:48:48,160 --> 00:48:49,560
Petro, I think you know
where you went wrong.

1032
00:48:49,560 --> 00:48:50,920
Yeah.

1033
00:48:50,920 --> 00:48:53,440
All of this is just about that
mixture not getting enough heat

1034
00:48:53,440 --> 00:48:54,800
and getting no puff.

1035
00:48:54,800 --> 00:48:57,080
But I really love
that you used apricots.

1036
00:48:57,080 --> 00:48:59,160
I think people don't cook enough
with apricots.

1037
00:48:59,160 --> 00:49:00,640
I feel like they're better
for cooking than eating,

1038
00:49:00,640 --> 00:49:02,240
to be honest.

1039
00:49:02,240 --> 00:49:03,880
And for 75 minutes, well done.

1040
00:49:03,880 --> 00:49:05,520
Thanks, mate.
Thanks. Thank you, guys.

1041
00:49:05,520 --> 00:49:07,200
Thank you.

1042
00:49:07,200 --> 00:49:09,040
Shame, huh?
Yeah.

1043
00:49:09,040 --> 00:49:11,800
That's alright.

1044
00:49:11,800 --> 00:49:14,120
You live...
You live and you learn.

1045
00:49:14,120 --> 00:49:16,560
OK. Next one is...

1046
00:49:21,280 --> 00:49:22,520
..Dot.

1047
00:49:22,520 --> 00:49:24,520
(CHEERING AND APPLAUSE)
CONTESTANT: Go, Dot!

1048
00:49:24,520 --> 00:49:26,240
Did you see that?

1049
00:49:27,360 --> 00:49:30,600
Let's see what Dot
has to give us.

1050
00:49:32,000 --> 00:49:33,280
Oh, cute.
Wow.

1051
00:49:33,280 --> 00:49:35,320
It's so shiny.

1052
00:49:35,320 --> 00:49:38,400
DOT: I have done
my cherry-almond cake.

1053
00:49:40,400 --> 00:49:42,160
A little bit of lemon curd
in there...

1054
00:49:43,760 --> 00:49:46,200
..a cherry compote, and covered

1055
00:49:46,200 --> 00:49:48,680
in marshmallow to really
bring the sweetness.

1056
00:49:50,040 --> 00:49:52,240
Well, I am very much intrigued.

1057
00:49:54,120 --> 00:49:56,640
Oh, it's very bouncy.
Ooh!

1058
00:49:56,640 --> 00:49:58,880
It's bouncing back, look.
(CHUCKLES)

1059
00:49:58,880 --> 00:50:01,160
It's resisting.
Yeah.

1060
00:50:03,640 --> 00:50:04,680
ANDY: Very sticky.

1061
00:50:06,280 --> 00:50:07,320
Might need a knife.

1062
00:50:21,840 --> 00:50:23,680
Um, Dot...

1063
00:50:25,600 --> 00:50:29,000
..the cake himself is lovely...

1064
00:50:29,000 --> 00:50:30,760
..having cherry,

1065
00:50:30,760 --> 00:50:32,040
lemon,

1066
00:50:32,040 --> 00:50:34,520
sour, acidity,

1067
00:50:34,520 --> 00:50:36,760
the sweetness
from your marshmallow.

1068
00:50:36,760 --> 00:50:38,760
Well done.

1069
00:50:38,760 --> 00:50:40,840
But it's not whipped enough.

1070
00:50:42,960 --> 00:50:44,240
It is too solid.

1071
00:50:47,880 --> 00:50:49,240
I would have gone for something

1072
00:50:49,240 --> 00:50:51,400
probably more like
an Italian meringue

1073
00:50:51,400 --> 00:50:52,760
so you could cut it more easily.

1074
00:50:52,760 --> 00:50:55,160
But otherwise, a really
good effort still.

1075
00:50:55,160 --> 00:50:56,160
DOT: Thank you.

1076
00:50:57,320 --> 00:51:00,360
Dot, look, I just think you had
a marshmallow malfunction today.

1077
00:51:00,360 --> 00:51:01,760
Yeah.

1078
00:51:03,440 --> 00:51:05,440
(LAUGHS)
Oh, Andy!

1079
00:51:05,440 --> 00:51:07,120
Catch.
(LAUGHTER)

1080
00:51:07,120 --> 00:51:08,440
It won't do it!

1081
00:51:08,440 --> 00:51:09,680
It won't come off!

1082
00:51:09,680 --> 00:51:12,520
Look, if you need to hang
a painting, you're fine. Yeah.

1083
00:51:14,000 --> 00:51:15,840
It's just too sticky.

1084
00:51:15,840 --> 00:51:17,480
I'm going viral
for all the wrong reasons.

1085
00:51:17,480 --> 00:51:18,800
Yes, exactly.

1086
00:51:20,000 --> 00:51:21,400
Thank you, everyone.

1087
00:51:21,400 --> 00:51:23,000
JEAN-CHRISTOPHE: Well done,
Dot...

1088
00:51:23,000 --> 00:51:24,760
..for trying.

1089
00:51:25,920 --> 00:51:29,000
Next fruity dessert we want
to taste belongs to...

1090
00:51:30,840 --> 00:51:32,000
..Jack.

1091
00:51:32,000 --> 00:51:34,560
(CHEERING AND APPLAUSE)

1092
00:51:34,560 --> 00:51:36,600
That was smooth!

1093
00:51:36,600 --> 00:51:38,000
What?

1094
00:51:46,680 --> 00:51:47,920
Jack, what have you made?

1095
00:51:49,040 --> 00:51:51,720
JACK: I've done a honey
and thyme panna cotta

1096
00:51:51,720 --> 00:51:55,280
with a blood orange
and Campari granita

1097
00:51:55,280 --> 00:51:58,760
with a makrut lime leaf oil

1098
00:51:58,760 --> 00:52:02,800
and some blood and
Sunrise limes there, as well.

1099
00:52:02,800 --> 00:52:04,920
Wow-wee! OK.

1100
00:52:04,920 --> 00:52:06,280
Inspo for this?

1101
00:52:06,280 --> 00:52:07,400
Definitely Callum.

1102
00:52:07,400 --> 00:52:09,560
I went to Sprout,
the cooking school,

1103
00:52:09,560 --> 00:52:11,320
so hopefully I do him proud.
Yeah.

1104
00:52:11,320 --> 00:52:12,480
I reckon we finish it up.

1105
00:52:16,960 --> 00:52:18,080
Callum wouldn't have done that.

1106
00:52:18,080 --> 00:52:20,040
(JUDGES LAUGH)

1107
00:52:24,480 --> 00:52:26,440
Enjoy, guys.
Thank you.

1108
00:52:26,440 --> 00:52:27,840
CATHERINE: Thank you.

1109
00:52:41,000 --> 00:52:42,240
Jack...

1110
00:52:44,920 --> 00:52:46,120
..it's bloody delicious.

1111
00:52:47,600 --> 00:52:50,000
The granita is special.

1112
00:52:51,760 --> 00:52:54,080
Blood orange, and then using
the Campari

1113
00:52:54,080 --> 00:52:56,040
to give some
beautiful bitterness.

1114
00:52:56,040 --> 00:52:59,440
I have no other words
because that's so well executed.

1115
00:52:59,440 --> 00:53:00,520
Beautiful.

1116
00:53:00,520 --> 00:53:02,080
This is my kind of dessert.

1117
00:53:03,800 --> 00:53:06,000
I like strong flavours

1118
00:53:06,000 --> 00:53:07,720
that really hero an ingredient,

1119
00:53:07,720 --> 00:53:10,600
and the fruit was just
really hero-ed in this.

1120
00:53:10,600 --> 00:53:12,480
It just tied well
with the bitterness

1121
00:53:12,480 --> 00:53:14,680
from the lime leaf,
the thyme came through,

1122
00:53:14,680 --> 00:53:16,600
very floral in the background.

1123
00:53:16,600 --> 00:53:19,320
Very well balanced.
Thank you. That's awesome.

1124
00:53:21,200 --> 00:53:22,960
Jack, your panna cotta
is so well set

1125
00:53:22,960 --> 00:53:26,760
that even if you just touch
the table, it quivers.

1126
00:53:26,760 --> 00:53:28,840
(CHUCKLES)

1127
00:53:28,840 --> 00:53:30,360
I loved all the elements,

1128
00:53:30,360 --> 00:53:32,480
and it had a very
clear direction.

1129
00:53:32,480 --> 00:53:33,800
Beautiful.

1130
00:53:33,800 --> 00:53:36,480
Jack, it's just perfect.

1131
00:53:36,480 --> 00:53:38,320
Wow. Thank you.

1132
00:53:38,320 --> 00:53:39,880
Bravo. Honestly, bravo.

1133
00:53:42,320 --> 00:53:45,160
Well done, Jack. Well done.
(CHEERING AND APPLAUSE)

1134
00:53:46,400 --> 00:53:48,320
So parfum.

1135
00:53:48,320 --> 00:53:50,600
Yes!
Oh, God.

1136
00:53:50,600 --> 00:53:52,720
Callum would be proud.
Oh, yeah!

1137
00:53:52,720 --> 00:53:54,920
Oh, my heart's going
a million miles an hour.

1138
00:53:54,920 --> 00:53:56,040
Jeez.

1139
00:53:57,560 --> 00:54:00,120
SOFIA: The last dish we'd like
to taste belongs to...

1140
00:54:05,960 --> 00:54:07,320
..Pat.

1141
00:54:07,320 --> 00:54:10,240
(CHEERING AND APPLAUSE)

1142
00:54:10,240 --> 00:54:12,200
PAT: Super happy getting tasted.

1143
00:54:12,200 --> 00:54:14,160
Yeah,
I've pushed the boat out today,

1144
00:54:14,160 --> 00:54:16,360
but I am super confident
with my dessert.

1145
00:54:16,360 --> 00:54:17,920
I love to eat it.

1146
00:54:17,920 --> 00:54:19,760
So, yeah, I'm excited
to see what the judges think

1147
00:54:19,760 --> 00:54:21,480
of my crazy
flavour combinations.

1148
00:54:37,960 --> 00:54:40,240
Righto, Pat, what have you made?

1149
00:54:40,240 --> 00:54:42,520
I've made my take
on ice-cream and jelly.

1150
00:54:43,640 --> 00:54:44,760
The base of the bowl

1151
00:54:44,760 --> 00:54:47,400
has some fish sauce
and honey caramel.

1152
00:54:47,400 --> 00:54:51,040
Then, there's a feuilletine,
macadamia and coconut crumble...

1153
00:54:52,280 --> 00:54:55,160
..a blackberry, ginger,
lemongrass jelly...

1154
00:54:57,120 --> 00:54:59,560
..an apricot, passionfruit
and mango jam,

1155
00:54:59,560 --> 00:55:01,840
and a pandan ice-cream.

1156
00:55:04,240 --> 00:55:05,520
I can't wait.

1157
00:55:21,720 --> 00:55:22,840
Pat...

1158
00:55:24,600 --> 00:55:27,400
..when you bought your dish
on the table,

1159
00:55:27,400 --> 00:55:29,080
I thought it was weird.

1160
00:55:31,160 --> 00:55:34,000
And in fact, I don't mind.

1161
00:55:34,000 --> 00:55:35,280
I admire your bottle

1162
00:55:35,280 --> 00:55:38,600
because you tried to combine
something and been creative.

1163
00:55:38,600 --> 00:55:42,840
And you should never stop
trying to be creative in cooking

1164
00:55:42,840 --> 00:55:44,400
or anything you do in life.

1165
00:55:44,400 --> 00:55:46,960
So, by digging in...

1166
00:55:48,040 --> 00:55:49,560
..your fish sauce worked.

1167
00:55:50,800 --> 00:55:52,880
I have learned a lesson today.

1168
00:55:52,880 --> 00:55:55,200
I'm going to try
to do fish sauce caramel.

1169
00:55:56,400 --> 00:55:57,720
Thank you, Pat, by the way.

1170
00:55:57,720 --> 00:55:59,320
(LAUGHTER)

1171
00:55:59,320 --> 00:56:00,320
Pat...

1172
00:56:01,640 --> 00:56:03,640
..there is some balance there.

1173
00:56:04,760 --> 00:56:06,720
The pandan really
provides an anchor.

1174
00:56:06,720 --> 00:56:09,840
The ice-cream is made so well,
mate.

1175
00:56:09,840 --> 00:56:11,480
But then, there's just too much.
Yeah.

1176
00:56:11,480 --> 00:56:13,680
You know? So, you're a lot
closer than I thought you'd be,

1177
00:56:13,680 --> 00:56:14,840
but you're still
a little bit away.

1178
00:56:14,840 --> 00:56:15,920
No worries.

1179
00:56:15,920 --> 00:56:18,080
This is a very texturally
balanced dish.

1180
00:56:18,080 --> 00:56:22,040
We've got creamy, crunchy,
bouncy, fruity.

1181
00:56:22,040 --> 00:56:24,680
It's something
that I like to do a lot.

1182
00:56:24,680 --> 00:56:26,440
I think that, flavour-wise,

1183
00:56:26,440 --> 00:56:28,480
it was just a little bit
of a miss.

1184
00:56:28,480 --> 00:56:30,080
I was enjoying the mango,
and, suddenly,

1185
00:56:30,080 --> 00:56:33,200
like, I was hit with, like,
lemongrass and then fish sauce.

1186
00:56:33,200 --> 00:56:37,240
So, um, texturally, I love it,
but flavour-wise, not for me.

1187
00:56:37,240 --> 00:56:38,400
JEAN-CHRISTOPHE: Respect to you.

1188
00:56:38,400 --> 00:56:40,120
Thank you.

1189
00:56:45,120 --> 00:56:47,400
Good stuff.
Hey, you got to have a go.

1190
00:56:47,400 --> 00:56:49,440
You always have to try
to go for that sixer.

1191
00:56:52,480 --> 00:56:54,520
There were some incredible
dishes today.

1192
00:56:56,200 --> 00:56:58,200
There were a lot
of unexpected flavours...

1193
00:56:59,840 --> 00:57:02,040
..some a little more crazy
than others.

1194
00:57:02,040 --> 00:57:05,080
Um, but, yeah, you guys
did amazing.

1195
00:57:05,080 --> 00:57:06,240
Don't look at me.

1196
00:57:06,240 --> 00:57:08,040
(LAUGHTER)

1197
00:57:09,080 --> 00:57:10,880
Let's say a big thank you
to Catherine Zhang.

1198
00:57:10,880 --> 00:57:13,000
(CHEERING AND APPLAUSE)

1199
00:57:16,560 --> 00:57:21,560
Right. There were some dishes
that made us go bananas.

1200
00:57:23,240 --> 00:57:26,120
If I call your name,
please step forward.

1201
00:57:29,400 --> 00:57:30,680
Jack.

1202
00:57:30,680 --> 00:57:32,080
(CHEERING AND APPLAUSE)

1203
00:57:41,560 --> 00:57:42,640
Grace.

1204
00:57:42,640 --> 00:57:44,320
(CHEERING AND APPLAUSE)

1205
00:57:51,880 --> 00:57:53,880
It was close,

1206
00:57:53,880 --> 00:57:58,200
but the dish of the day
goes to...

1207
00:58:00,080 --> 00:58:01,840
..Grace!

1208
00:58:01,840 --> 00:58:04,160
(CHEERING AND APPLAUSE)

1209
00:58:04,160 --> 00:58:05,920
JACK: Well done.
So well deserved.

1210
00:58:07,040 --> 00:58:09,320
So crazy! So crazy.

1211
00:58:09,320 --> 00:58:11,000
Thank you.
So good.

1212
00:58:11,000 --> 00:58:13,800
Just real MasterChef
bucket-list moment.

1213
00:58:13,800 --> 00:58:16,840
Grace, you made lemon
the star of the show

1214
00:58:16,840 --> 00:58:19,600
and totally squeezed out
the competition.

1215
00:58:19,600 --> 00:58:21,400
(CHUCKLES)
Well done.

1216
00:58:21,400 --> 00:58:24,120
Well done to you. That was good.
That was a good one.

1217
00:58:24,120 --> 00:58:26,480
You'll be safe up on the gantry
tomorrow, while the others

1218
00:58:26,480 --> 00:58:29,080
cook for their spot
in the competition.

1219
00:58:29,080 --> 00:58:31,800
To everyone else,
take tonight to recharge

1220
00:58:31,800 --> 00:58:35,160
because tomorrow
the pressure is on.

1221
00:58:35,160 --> 00:58:36,320
Good night.

1222
00:58:36,320 --> 00:58:37,960
Everybody!

1223
00:58:37,960 --> 00:58:39,400
Time to rest.

1224
00:58:40,880 --> 00:58:42,480
ANNOUNCER: Tomorrow night...

1225
00:58:42,480 --> 00:58:46,160
Put your hands together
for Victoria Minell!

1226
00:58:46,160 --> 00:58:47,680
(CHEERING AND APPLAUSE)

1227
00:58:47,680 --> 00:58:50,720
She's an Instagram superstar.

1228
00:58:50,720 --> 00:58:53,440
ALITA: Her food
is absolutely awesome.

1229
00:58:53,440 --> 00:58:55,280
You can see why
she's the Queen of Viral Week.

1230
00:58:55,280 --> 00:58:56,960
My first ingredient is...

1231
00:58:56,960 --> 00:59:00,440
Can they turn
her trending ingredients

1232
00:59:00,440 --> 00:59:03,360
into a viral-worthy dish...

1233
00:59:03,360 --> 00:59:06,480
This is crazy.
That is so hashtag viral, Dot.

1234
00:59:06,480 --> 00:59:09,800
..to save them from elimination?

1235
00:59:09,800 --> 00:59:12,080
PETRO: I'm taking a huge risk

1236
00:59:12,080 --> 00:59:13,520
on black-apron day.

1237
00:59:13,520 --> 00:59:14,680
Could be great.

1238
00:59:14,680 --> 00:59:15,920
Could be a disaster.

1239
00:59:20,040 --> 00:59:22,040
Captions by Red Bee Media