ANNOUNCER: Previously, on MasterChef Australia,
JOCK: You get the best of both Italian AND Japanese under one roof.
Two teams and two cuisines
battled it out in a service challenge.
Don't forget the stakes today. ANDY AND MONTANA: Yeah.
You gotta be better than the Italian team.
TOMMY: Frantic right now.
Let's go! Let's go, team!
JULIE: Two minutes?! Aagh!
They all took big risks...
Risotto's been known on MasterChef as the 'death dish'.
..but in the end, the red team won the day.
A really strong finish from the Japanese kitchen.
Tonight, it's a two-round immunity challenge...
ALVIN: I'm feeling a bit anxious
because it's just getting harder and harder.
..and the winner goes straight to the top 10.
# 'Cause you're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss, we make up
# You're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down. #
ALVIN: I'm really hungry. SARAH: I know.
Good morning. ALDO: Good morning.
The first person that I see coming out of the car.
It's so good. (LAUGHS) Of all things.
DANIEL: Our team had a cracking day yesterday.
We had a win.
So now, the six of us have a chance at immunity today.
Ah, God.
This immunity gets you first spot into the top 10 of MasterChef 2022.
And that's a huge deal.
It's a happy day. ALVIN: Here we go.
That's like catching your metre barra.
Everyone wants it.
I mean, I haven't even caught a metre barra before! (LAUGHS)
They're hard to get. So this is just like that.
I just... I'm gunning for it, I'm out for the hunt and...
..hopefully, I can pull one in.
Are you ready? Yes, I am.
Oh! Oh, I think it's...
They've got popcorn! Oh.
Oh, my gosh, popcorn flavours.
I see popcorn.
I don't know if it's cooking with popcorn, tasting popcorn,
but it's one of my worst nightmare ever.
I hate they get stuck in your teeth!
No, I love popcorn. The worst thing ever!
(LAUGHS)
Let's go to the movie today.
Welcome to immunity day.
Smells just like a cinema in here and for good reason.
Today, it's all about movie food.
Ooh!
Alvin. How are you feeling today, about immunity?
Uh, feel good. Feel really good. Yep. Yeah?
Can we watch movies?
Can we just kick back and just automatically make top 10?
Favourite movie. Speed.
Ooh, yeah?
Sandra Bullock fan?
Yes. Nice.
I would turn for that one.
(LAUGHTER)
Sarah, favourite movie snack?
I love popcorn. Really?
So randomly, but I just invented a whole bunch of popcorn flavours
for the cinema in India.
No way.
(LAUGHS) Wow.
I actually do all the Gold Class cinemas' food in India.
And just recently, I brought out
my own range of take-home popcorn flavours
so I SHOULD have this in the bag.
Aldo? Are you a...
Do you buy popcorn? No.
Or do you just sneak snakes and lollies in the movies?
You got me. Yeah?
It's snakes and lollies, that's me.
Like, why you wanna bother eating popcorn?
Like, you're at the movie
and you're trying to pick the shell of the corn out of your teeth.
Like, no. DANIEL: Oh, Aldo.
Like, I can't understand... Because it's awesome?!
It's not! It's just such an uncomfortable feeling.
It's gonna be a long day for you, man.
I will be doing this all the way through the movie.
Very long day for Aldo. Very long day for you, mate.
Just give me lollies, chocolate, M&Ms
or a nice ice-cream cone, I'm happy at the movies.
So do you still wanna play or do you just wanna head up there?
Well, I will play, you know. OK.
Anything can happen. Right.
Well, we're gonna start with - you guessed it - popcorn!
Yum.
MONTANA: Ominous popcorn.
Today's challenge is a two-rounder.
Round one is a taste test.
Behind us are 37 different popcorn flavours.
(CONTESTANTS EXCLAIM)
All you have to do is correctly identify them.
But be warned, because they start off pretty easy
and the further you progress,
the more difficult they become.
I didn't realise there was that many flavours.
Yeah, nor did I. 37. (CHUCKLES)
Alright, so one at a time, you're gonna come up,
taste one of the popcorns and make your guess.
Guess correctly and you'll keep playing
until there's only three of you left standing.
Those three will go into round two
where one of you will have a chance
at becoming the first cook in the top 10.
Alright, to decide who goes first,
Andy's got a little...little shiny velvety bag there.
Little Gold Class bag. V-Max, Gold Class.
(CHORTLES)
Three. Three.
This is... Five.
Number one. One! Nice one.
Nice ONE. Two.
Taste tests are always difficult
but this one is pretty in my comfort zone.
I mean, I love popcorn.
I'm pretty good with discerning flavours and...
..it's for immunity.
Four, yes. Done. Yes! (LAUGHS)
So, it's gonna be fun.
Montana, lucky number one. Mm.
Let's do this. Let's do it.
Step right up... Stepping up.
..to around this area.
Because, unlike other taste test challenges...
Ooh, OK. ..you don't get to pick.
Cool. OK. Goes from 1...
(CONTESTANTS LAUGH AND EXCLAIM) ..to 37.
Oh, love this.
My strategy for this one is smell the popcorn
and try and discern it before I make any decisions.
You can go as hard as you want.
You can hold... Do you wanna hold it? Yeah, sure.
Like, just act like you're in the cinema.
I'm so happy with Andy's first pick.
I know exactly what this is.
But I'm gonna taste it, just to make sure.
What do you reckon?
It smells amazing.
Dark chocolate.
Correct. Well done.
(CHUCKLES) Thank you, sir.
Whoo!
Alvin, you're up.
OK.
I have a moderately refined palate so I think I should be OK.
But I'm feeling a bit anxious because it is popcorn
and these things are designed to trip you up.
Ooh. Every time. I'll pick it up. Every tim... Oh, thank you.
It's really hard to work out the flavour of something
when it's disguised with something else.
So I have to rely on my palate.
The bucket Mel gives me looks like a toffee-coloured popcorn.
It smells a bit sugary and it tastes sweet.
I'm absolutely sure I know what this is.
Shall I have one with you? Mm.
Do you know what it is? Mm-hm.
It's caramel.
You are correct. It's caramel!
(APPLAUSE)
JOCK: Dan.
How are you feeling, mate? Lucky?
Er...yeah. (CHUCKLES)
I'll have one with you, mate.
Share a box of popcorn together.
Got this classic-looking bit of popcorn, sort of whitey-yellow.
And it's, like, fatty and oily
and I'm getting a sort of hint of dairy
and I'm thinking it's cheese and I'm like, "Can't be cheese."
And then I got this hint of salt right at very end and I'm like,
"Oh, yeah."
Is it butter?
Correct answer. Well done.
What was it? Butter.
Butter? Mm.
That's my favourite.
Imagine if I'd got that wrong! (LAUGHS)
Phew. (CHUCKLES)
Sarah.
The old popcorn connoisseur.
Oh. (CHUCKLES) I feel like I've stitched myself up.
I SHOULD have this in the bag but...
..to have the opportunity to secure a spot in the top 10...
..the pressure is insane.
Go for it. OK.
I so badly want to get this right.
Yep.
That's a good one. Really?
(LAUGHS) Do you know what it is?
Peanut butter?
Correct. Well done. OK, good.
Thank God I got that right. (LAUGHS)
OK, Mindy, you're up.
OK.
I'm sure you'll...pick up what that is.
One of my favourites. Vinegar. (LAUGHS)
Is it vinegar? It is vinegar. I'm gonna take a couple more.
Yeah!
Nice one, Mindy. (APPLAUSE)
Jesus. Alright, Aldo.
The popcorn lover. (LAUGHS) ANDY: We'll get the toothpick ready.
Please.
I wish there could be a napolitana popcorn
or carbonara or cacio pepe popcorn,
then this challenge will be easy.
Oh.
I can't smell any strong flavour coming out of it.
Like, it can be anything.
I can see that it's similar to caramel colour-wise.
And it's sweet.
But caramel has been already guessed.
I'm not sure what this could be.
Eat as much as you like. Take your time.
Means I get more.
My second thoughts goes to toffee.
It is similar to caramel
but I'm not confident with my answer.
Toffee?
Aldo...
..that's incorrect.
The answer was honey.
MEL: Oh. (APPLAUSE)
BILLIE: Bad luck, Aldo.
Well, that's my shot at immunity
but at least I don't have to eat any more popcorn.
ANDY: Round two.
Alright, Montana, let's go. Yep.
I think this challenge is really fun.
Movie food is a great way to do an immunity challenge.
Chilli.
Cor-rect. Well done. (APPLAUSE)
But I'm sure the flavours are gonna get harder with each round.
ANDY: Let's go, Alvin.
Yeah, you can have it. You can hold it.
You can caress it.
I wish to caress popcorn.
He's got an incredible palate, this bloke.
Oh. Ah, there it is. What have you got?
Pistachio. There you go. Well done.
(CHORTLES)
OK.
Daniel. ANDY: What is that?
(LAUGHS) That looks like it's mouldy! Ha!
(LAUGHTER)
It's this new flavour we've got going on.
It's a new flavour we've been working on.
You know what that is. Oh, yeah.
Rosemary? It is rosemary.
Ooh, he's good! And the big man, Daniel!
(LAUGHS)
JOCK: Sarah.
Aldo's out and it's getting more difficult.
This looks like it's a tough one.
Really? Yeah.
It's red.
Oh, it's easy. C'mon.
This is so bright red and...
..I just have no idea.
I mean, there's so many things that it could be.
It's, like, red. Beetroot? BOTH: Yeah.
Tasting sweet, quite tart, so I'm thinking maybe it's a berry
but I can't figure out which one.
What is that?
SARAH: What is that?
Maybe it's a berry.
But I can't figure out which one.
(MUFFLED) Oh, it's easy. Come on.
I so badly want to be in that second round to cook for that top 10 spot.
Strawberry?
Correct.
(LAUGHS) Great, Sarah!
What was it? Strawberry.
Mindy.
Come on up.
Look at this. This looks almost healthy.
Is there such a thing?
That's a fun face.
(LAUGHS)
Is it broccoli?
Unfortunately, Mindy, it is not. It's mint.
Is it?! Yeah.
That's really hard.
Didn't get that one. ANDY: Unlucky, Mindy.
Yeah, didn't get it.
I think it's funny as well. Yeah, didn't get it at all.
Righto. I reckon they get a little bit harder now.
Montana.
Number 16.
The stakes are stepping up.
I mean, I'm up against some really great palates,
so I need to get this next guess right.
Mmm. Another red one.
Another red one.
This is an interesting one.
It's bright red and just based on the looks and smell
I'm thinking maybe, like, paprika or something.
I can't really figure it out.
I'm really scared with this one.
I mean, the first two, I was pretty certain on what they were
just by smelling them.
Not so simple, this one, hey?
If I get this one wrong, I don't have a chance to cook
for that immunity spot.
Is it...?
I'm tasting it and I'm still not sure.
But this flavour comes through.
Is it tomato?
Yeah. It's tomato.
Oh, man!
Tastes like tomato paste.
Well done, Mon! Onya, Mon.
ALVIN: Montana gets tomato correctly.
And I'm thinking, oh, God!
It's like, now it's back to me again.
Number 17.
Thank you.
It's just getting harder and harder.
I'm tasting this and it's got such a bitter note to it,
but yet there's this lingering sort of citrus feel.
So I know it's a citrus type of fruit, but I'm not sure.
Critical brain ticking away.
Mad professor glasses,
observing what's in front of him.
JOCK: Alvin, you're going deep. ANDY: Yeah.
Going deep in the popcorn. Deep in the popcorn.
Is this a tricky one?
I'm licking each popcorn, trying to taste it.
I'm thinking, oh, it tastes very much, like,
very reminiscent of grapefruit.
But then it has an orange tinge.
What is it?
Ooh, I'm not sure about this one.
Describe what's going on. Break it down.
It's kind of citrusy and bitter as well.
Mm-hm. So I'm going to go with grapefruit.
Mmm.
Mm-hm.
So what is it?
Alvin, I'm sorry. It's orange.
Oh, man!
Ugh! Unlucky, Alvin.
It's orange.
I got it wrong, and I cannot...
Why did I say grapefruit?
It's orange.
The colour's orange, you fool.
It's bitter. But it's very orangey. Yeah.
But you said grapefruit.
Oh, I'm the third one.
I'm the third one. I was so close.
I wanted to cook today so badly,
but...buh-bow.
Yay! Team.
Well done. You three are all in round two.
MEL: Yoo!
This round, sticking with the theme,
we want you to bring us another movie classic.
A choc-top!
Yeah! Yes!
Who doesn't love a choc-top at the movies, eh?
So the best choc-top will not only win you immunity
from tomorrow's elimination,
it will also ensure that you're the first person
into this year's top 10.
(CHEERING)
And even more than that, Deliveroo will be recreating a version
of your choc-top, which will be delivered to thousands of homes
across the country.
How 'bout that?!
So you'll have 90 minutes to bring us a choc-top
that deserves the silver screen.
To make it more fun,
we've created a movie-themed pantry for you.
And of course, no-one wants to share,
so you'll need to make three.
Alright. Good luck.
Your time starts now.
(CHEERING AND APPLAUSE) ALDO: Come on, guys!
Come on, guys! Come on!
MONTANA: Grabbin' all the bowls.
DANIEL: Get outta the way, Mon!
ALDO: Yes, Sarah, come on.
MONTANA: This is definitely my kind of challenge today.
KEYMA: Come on, Montana! You can do this!
She can make ice-cream with her eyes closed, actually.
Scary. Oh, yes.
I've dreamt of being in the top 10
ever since I made it to judges' auditions for season 11.
GEORGE: So, what have you cooked?
I have made a brown butter parfait with pickled apple and fennel.
I was hoping it was going to be delicious, but don't give up.
Ohhh, no!
It was probably the most heartbreaking experience of my life.
It's alright, darling.
But it made me want it even more.
I've applied every single year since.
And now we're here.
MICHAEL: Go, Mon.
I'm doing a fig and brown butter ice-cream dipped in chocolate
and then maple syrup roasted macadamias on the outside.
Looks good, Mon.
To make it to the top 10 would be just so insane.
That looks delicious.
Oh, my God, I'm gonna drop it!
I am...
Gosh, I'm freaking out right now.
I can never figure this thing out.
I haven't had the best luck with a choc-top
in the MasterChef kitchen.
It's actually what ended up sending me home in my season.
This was such a close call, and it came down to this -
which one would we go back for?
Sarah, I'm sorry.
You're going home.
Once you've had a negative experience cooking something,
it takes a lot of confidence to put that aside.
I've had a lot more experience since then,
so I want to redeem myself with this choc-top today.
ALDO: Go, Sarah.
My ice-cream today is inspired by a kulfi.
It's a insanely creamy, beautiful Indian dessert.
So, mango, pistachio, cardamom, saffron, and, you know,
those kind of kulfi flavours, I suppose.
Go, Sarah Todd.
I want to pack my choc-top with a lot of flavour.
Judges won't know what hit them.
ALVIN: Don't they have to do the waffle cone
or is that all done for them?
Maybe that's done for them.
ANDY: Come on, pantry.
(ALL LAUGH)
JOCK: That was great, apart from the bit where you said,
"Alright, pantry, let's do it."
I said gantry. Pantry.
Did I? Yeah, fully.
Eh, they got it.
MICHAEL: Go, Montana!
Are you gonna caramelise those?
MONTANA: Yeah.
ALDO: Yes. Come on, Sarah Todd!
Let's go!
What have we got?
What's in front of the butter, Dan?
Sarah and Montana, they're both quite strong dessert cooks.
Normally, I'm savoury.
I'm not much of a sweet cook, so I'm stressing
because I don't know what to do.
Come on, mate.
ALDO: Trust yourself, Dan.
Now, the girls, they've already figured out their ingredients,
while I'm standing here like a stunned mullet in the pantry.
I want to nail this.
Can't work it out.
But if I can't come up with an idea, I'm going to be in a bit of trouble.
Go, Dan!
DAN: I am just struggling.
I want to earn my way into the top 10.
But if I can't come up with an idea, I'm going to be in a bit of trouble.
MICHAEL: Come on, mate.
I'm not much of a dessert cook.
But I'm thinking, OK, what's something that I would like to eat?
I actually really love peanut butter.
And I see the Peanut Butter Cups.
Make a peanut butter ice-cream.
JULIE: Oh, nice.
Dan's got the Peanut Butter Cups! Yeah, boy!
Love a Peanut Butter Cup.
That's something gluttonous that I can whip into an ice-cream,
get that into some caramel.
Come on, Dan. Come on.
Odds are probably against me.
I just have to make it taste good, I suppose.
Peanut butter... Trust yourself.
..sugar, cream, eggs. This is top 10, Dan, man.
You gotta trust yourself.
I'm making this up as I go. I've got to think it through.
Ice-cream! Ice-cream!
We all love ice-cream!
15 down.
75 to go!
JOCK: It's "I scream, you scream, we all scream for ice-cream."
MICHAEL: Come on, Sarah.
Whoop! Oh, careful.
Sorry.
Could not think of a better challenge
to introduce the first player into our top 10, eh?
I've got an admission to make -
I've never had a choc-top.
It's not a thing where I come from, in my lands. Say what?
Wow!
So can you explain, what is a choc-top?
It's a...normally a waffle cone. Yeah.
And then you have a scoop of ice-cream
and then, like, a hardened chocolate coating.
Sometimes, if it's fancy, there's something delicious pressed into....
What, do they dip the ice-cream into chocolate?
MEL AND ANDY: Yes. To cover it.
Yeah. And you might have, like, nuts or something
that's in the chocolate. Yeah.
So when it comes out, it's got... Embedded.
Can't believe we're coaching you... Is it ice-cream the whole way inside the cone?
..on what a choc-top is! What's in the cone?
Air. Nothing?
Nothing. That seems a waste of space.
It's like a biscuit and an ice-cream in one.
I can get around it. Yeah, we're all getting around it.
It's delicious. What are you hoping to see?
Um... Ice-cream on a cone?
It's an interesting one for me because I'm like,
I love kind of the classic flavours. Yeah.
But then on the other hand, I'm like, push the boat out.
So I'm torn with this one.
The good thing is, like, with all of this stuff in front of us,
we are going to get some doozy choc-tops today.
I cannot wait.
Also, I've got the best snack table to eat from today.
Yeah, it's gonna be tough.
Well, lucky it's a 90-minute cook because you can snack all day long. I'm gonna smash this table all day.
Ooh! Oh, God.
I think I'm going to chuck the little...
..you know, the little cakes that are in here?
And cut them up, dice them into the ice-cream.
MICHAEL: Is that the brown butter? That looks delicious.
Everything's looking really good at the moment.
The brown butter anglaise is super rich and indulgent.
Tastes good!
I'm happy with it. It's good.
I'm making a fig jam, cooking them down
with a little bit of maple syrup and sugar.
Montana! Mel!
How's it all going? Um, pretty good.
I mean, I've got my anglaise done.
My fig is almost done.
Your flavours sound fantastic. Yep.
You could be on the home stretch into the top 10.
And I know how much you love this show. Yep.
How much of a dream would it be come true if you make top 10?
Oh, honestly, like the best thing ever.
Like, I didn't think I'd get here at all.
And to be, like, one of three
and the next position in top 10 is like...yeah.
Well, look, you're already exceeding your own expectations,
which is wonderful. Yes.
So just now the sky's the limit, right?
Yeah. Thanks, Mel.
This challenge is probably the most 'me' challenge
we've had in the competition so far.
Go, Mon.
And I'm definitely going to fight for it today.
Great hustle, Mon.
ALDO: Go, mate.
ALVIN: What? Did you say mate? Go, mate. Mate.
OK. OK. It's mate.
I'm getting into the very Aussie slang. Go, mate.
I've got my anglaise sort of mixed together.
JULIE: Don't get all churned up over it, Dan.
Ha! Yes, Julie.
(LAUGHS)
I didn't know what a anglaise was six months ago.
And here I am, whipping up peanut butter, ice-cream and caramel.
But I'm kind of worried because Sarah and Montana,
they are pretty awesome at desserts
and I'm not.
Did it just get real hectic for you too, Mon, or what?
Um... (LAUGHS)
I'm alright.
It was just like, "La-di-da-dee-dah."
Next thing I'm like, "Aagh!"
MICHAEL: Go, Dan.
Yum?
Oh, I don't know.
It's very sweet.
I feel like it needs something salty in the ice-cream.
Now I've got to try and think.
Bloody hell!
You reckon there's potato chips up there?
Go have a look. Yeah, yeah, yeah.
KEYMA: Go, Dan.
I've got to have a look.
I've got to take in the whole pantry and really think about this.
I'm thinking bacon.
Oh...
Pretty wack, eh? Bacon.
But I've seen it with other desserts.
Do it, Dan.
That's wack.
Trust yourself! Trust yourself, Dan.
That's something I would eat
and a lot of people probably think I'm crazy for it,
but I reckon the boys in the station are going to love it.
They're going to be like, "Oh, yeah, bloody peanut, ice-cream and bacon.
"Sounds good."
I have no idea if this is going to work.
JULIE: You got this, Dan.
Here's the scoop.
You only got 45 minutes to go.
(CHEERING FROM THE GANTRY)
What's that?
That's a Reese's...Butter Cup. I've never had one of these.
They're great, man.
Oh, yeah. You like 'em? Yeah.
ALDO: Come on, Sarah!
SARAH: Time flies by so quickly.
I've got my anglaise done.
And I am making my mango sorbet as well now.
Oh, no! (LAUGHS)
Sarah! Come on!
Oh, my God.
Oh, it looks like a... I don't know what.
Sarah Todd. Hello.
Now, you've got a little bit of a love-hate relationship
with the old choc-top, haven't you?
Oh, gosh, you bring that up. Why?
I got eliminated on that.
Did you? Yeah, that's why I was like,
"Oh, jeez. Do I have to make the cone and everything today?"
Hopefully I've come a little bit further than that.
What are you gonna do with the ice-cream component?
So I'm actually taking inspiration from a kulfi.
So, flavours of what a kulfi would be.
So, in here, this is cardamom, vanilla and pistachio as well
for the ice-cream, and then a sorbet as well.
Or, you know, so I can kind of swirl it through.
Wow.
So it's going to be a combo of ice-cream and sorbet.
Yeah. Like, little kind of...
Yes. Try. Swirl through.
Have you done this combo of, like, ice-cream and sorbet
in the same thing together before?
No, I have not.
Right.
I've never had an ice-cream and a sorbet in the same thing.
Confident in the texture?
Oh! (LAUGHS)
All that stands between you and that top 10 spot is a choc-top.
Yeah.
That could ruin your day.
It could ruin my day. Couldn't it?
Good luck. Thank you.
Jock and Andy are not quite sold on my combination
of ice-cream and sorbet.
I came into this challenge looking for redemption,
but now I don't know if it's going to work.
Come on, Sarah Todd.
SARAH: The judges are concerned
with my combination of ice-cream and sorbet.
(SIGHS) Come on, Sarah, you're fine.
Come on.
I feel that I think the flavours are definitely gonna work
but it's just whether the textures
of the sorbet and the ice-cream is gonna come together.
Come on, Sarah.
How about the sorbet? It's ready?
Um, yep.
With the mango sorbet, if you get it right, it almost tastes creamy
so I'm gonna back my idea.
It's just about executing it well.
Now is not the time to waffle on - you have 30 minutes to go!
Come on! (ALL CALL ENCOURAGEMENT)
MICHAEL: Final stretch! C'mon!
You got this! C'mon! ALDO: Go, Sarah!
Hey, I'm doing peanuts and bacon.
I heard. (CHUCKLES)
I can smell it.
Go, Montana!
The brown butter ice-cream is ticking away in the churner.
(CRUNCHES)
How good do those candied macadamias look?
KEYMA: Yeah, yeah, they're good.
Oh. They look great. Delicious.
Everything else is done.
That's a fig jam. Awesome.
It's time to get started on those waffle cones.
I've made quite a few waffle cones at home before and...
..they're definitely a tricky thing to get perfect.
I actually have this exact waffle cone maker at home.
So, yeah, little bit of an advantage up my sleeve
that I've had practice with this before.
ALDO: Come on, guys. MICHAEL: Let's go, guys, c'mon!
Looking good, Mon.
Oh, yes, Mon! Not too shabby.
Well done.
C'mon, Dan.
Good caramel, brother?
DANIEL: Yeah, looks good.
Hot as... Burnt myself, but...
Mate, you get paid to burn yourself for a living. You'll be right.
I'm a firefighter.
You would have had worse burns than that.
Just, um, insult burns. (LAUGHS) Yeah.
The peanut anglaise is chilling and I've got the caramel finished.
Time for bacon!
Bacon's gonna go one of two ways here.
Like, it's going to either...
..ruin this whole thing
and be just this weird, wacky idea that never worked.
Or, it's going to be this naughty, sinful dessert
where you feel terrible and gluttonous for eating it
but you don't blame yourself 'cause it's a bloody good choc-top.
Let's get those cones going, Dan.
There's still a bit of work to do. (LAUGHS) So...I'd better hurry up.
You've got a lot to do, you've only got 15 minutes to do it.
C'mon. (SPECTATORS SHOUT ENCOURAGEMENT)
ALDO: Push! Keep pushing!
Push! Bring it home!
Come on! Let's go, Sarah Todd.
Let's go!
This is so hectic.
That's it. Stop. Go. Close.
I don't have much time left in the cook.
(EXHALES) Gosh.
You just wanna make sure that the ice-cream is set enough
and the sorbet's also set enough
that I can kind of get that swirl happening
between the cardamom, kulfi and mango but there's still a lot to get done.
I haven't warmed up my chocolate so I am down to the wire.
DANIEL: You ever cooked waffles before, Michael?
Yep.
I've never made waffle cones before
so I have no idea how this is gonna go.
It's not far off, man. Yep.
You're gonna burn your fingers but it's worth it.
ALDO: Come on, Dan. Go, mate.
Straight into the mould.
Yeah, boy!
Thank God. What a fluke. (CHUCKLES)
Next one up straightaway, man, don't even look! Next one on!
Come on.
I still need to assemble the choc-top and then dip it into the chocolate.
That's cutting it fine, eh?
Dan, keep pushing, brother.
Pull it together, guys, five minutes to go!
(CHEERING AND APPLAUSE) ALDO: Let's go, guys! Come on!
Concentrate! Bring it home!
Come on.
Keep going guys, come on!
DANIEL: My ice-cream is all mixed.
I've got my peanut butter cup cubes in there, I've got the bacon in there
and the caramel.
Now it's time to just scoop it.
You balling? I'm always balling, mate.
Let's see how this goes.
How do I...?
I think it's the caramel that's frozen that's not helping ya.
Gone a lot harder than I thought it was gonna go. That's what's happening.
She's gone too hard, eh? Yeah.
That's just like cracking and making... It's really hard to ball.
With my caramel, it's gone rock hard, obviously, 'cause it's cold,
and this is now more of a toffee.
I might have ruined all this ice-cream.
Oh, my God... I'm wigging out for you, eh.
(LAUGHS)
I'm not happy about it but I've just gotta get this done
so I can dip them into the chocolate.
(EXHALES)
MICHAEL: Looking great, Mon!
Mon's got it.
So good, Mon. Well done.
The dipping of it is gonna be the real challenge.
I've done things where I've dipped, like, cake pops and things like that in chocolate before
and they've just fallen off the stick.
So I don't want that today, I don't have heaps of ice-cream to work with
so I need to get it right.
Go, Mon. KEYMA: Come on, Mon.
ALDO: First one in.
Oh, there's the first dip.
This chocolate sets so quickly so I need to work as fast as I can.
Oh.
Ohhh.
ALDO: Oh, no, Montana! Aaagh!
It's not fully solid to that cone and it's fallen off into the chocolate.
(ALL SHOUT) Oh, no!
Come on, Sarah.
MICHAEL: Dip it, Dan! ALVIN: Dip away!
Come on, guys!
Anything you've got to finish, you got one minute to do it!
Let's go, Montana! Keep pushing!
(LAUGHS) I'm basically up to my wrist in chocolate.
Perfect.
This has happened to me before, at home,
but I can't believe I've done it in MasterChef kitchen. (CHUCKLES)
MEL: Ohhhhhh!
Bit dirty.
Righto, gantry, let's count it down!
ALL: 10! 9! 8! 7!
6! 5! 4!
3! 2! 1!
(CHEERING AND APPLAUSE)
Well done, guys! Great work.
That was so much fun. Ohhh!
(LAUGHS)
What a mess.
Never thought I'd be on MasterChef making choc-tops.
Hopefully, the three judges have that same sort of kiddish thing
that I like where...
..it's funky but, um, you know, it's yummy as well.
Deadset, that bacon - just, like, wow.
I love it. (CHUCKLES)
ANNOUNCER: Enjoy another taste
Well, I speak on behalf of these two
when I say we couldn't think of a better challenge
to put one of you three into the top 10 of this year's MasterChef.
And the first choc-top that we'd like to taste belongs to Montana.
(APPLAUSE)
Oh, my gosh! (CHUCKLES)
Montana, you're so close to top 10.
How badly do you want this?
Um, more than anything.
Yeah, the arms are back. (LAUGHS)
It'd just be the best thing.
So I hope I've done enough today to...
..hopefully do that.
Please introduce your choc-top.
So it's a brown butter and fig ice-cream with chocolate dip
and...maple-roasted macadamias.
And you...
..poured a little bit of chocolate into the base as well. Yes.
Yep.
Is that so we could do this? Sure. (LAUGHS)
It's a security measure.
All we need's a movie.
Montana, that was so great.
It's fully loaded.
Every single element of it is dialled up to a 10.
I love the fact that the chocolate's really, really thick.
Because it had that great crunch that you have
and for me, that's the joy of a choc-top.
Yeah.
The actual ice-cream itself is beautifully executed.
I love the chewy little stubs of figs going on in there.
It felt indulgent.
So, well done.
Thanks. (GIGGLES) Montana, it was so luxury.
Start with the top.
The macadamias, they are so addictive.
Technically, the ice-cream is really great, the texture is unbelievable.
You've got those sweet, gnarly figs in there.
The cones were really well done.
I dug it.
Thanks.
This stuff suits you down to T and you've done a really great job.
Montana...
..the brown butter ice-cream is where it was at.
It is so luxurious.
And the salty thick chocolate on the outside
with those maple-candied macadamia nuts is genius.
Because, I mean, I literally got a bite of everything together
and it was just beautiful.
Thanks.
If that's what choc-tops are, I'm all in.
Well done. Thank you.
(APPLAUSE)
That's gonna be hard to beat.
It's just nice. (CHUCKLES)
Next up, it's Sarah!
(APPLAUSE AND CHEERING)
I came into this challenge really wanting redemption
from that damn choc-top that got me eliminated in season six.
I've thrown everything at it today that I could
and I'm happy with what I've created.
Did you do the according... (LAUGHS) I did!
There's like a baby size and a mama size and a papa size.
(CHUCKLES)
I'm just crossing everything, hoping the judges like it.
Righto, Sarah, run us through it. What's the name of your choc-top?
So I've made a mango swirl choc-top, inspired by kulfi.
So it has cardamom ice-cream, mango swirled through,
white chocolate on the outside and pistachios.
Um, am I right in saying that was a little harder than you anticipated?
Yeah. It was manic, for sure.
(LAUGHS) Oh, my gosh.
Like, I think this explains it.
I don't think I've ever looked this dirty in this kitchen.
It's, um, not quite as finessed
as I would have liked to present it, but...
..hopefully, you enjoy the flavour.
Well...let's see.
What? Hurry up. (CHUCKLES)
Mate, I'm just eating my choc-top.
"I'm eating my choc-top."
Sarah, what a riot of flavour.
There are so many sophisticated sensations going on here.
And then you have this really lovely, fruity, slightly icy mango.
But I really like that contrast of creamy and refreshing
because you sort of get the best of both worlds.
The waffle cone being taken right to the edge,
it has a lovely biscuity quality to it
that really just only seeks to enhance the flavours
of your choc-top.
I think it was very you
and I think it was a really lovely choice for this challenge today.
Wow.
Can't stop eating it.
Sarah.
I really, really, really enjoyed that.
Thanks.
It's like a fresh version of kulfi.
Having the mango through it, the pistachios on top,
white chocolate...
..it's such a nice flavour along with your mix of ice-cream.
Well done. Sarah.
Flavour-wise, cannot knock you.
I think you've got it spot-on with the amount of spice.
Texture of the ice-cream, faultless.
Like, it's silky, it's smooth, truly expertly done.
That mango swirl sorbet mixed through it, it's absolutely spot-on.
It works perfectly with it.
So, great stuff. Amazing. Thank you.
(APPLAUSE)
That's brilliant. Yeah.
Really, really, really, really good.
I am so happy the judges love this ice-cream.
I feel like I've definitely redeemed myself this time around.
And finally, Daniel!
(APPLAUSE)
I'm genuinely going for ugly-delicious
and it looks deadset like a child has made these choc-tops.
(CHUCKLES)
I think this is as tasty as...
Wow. Have a look at that.
It's almost as messy as your apron.
..but I don't know how this is gonna go.
Oh, God.
Wow. Have a look at that.
(ANDY CHUCKLES) Oh, God.
How good is it, eh? So good.
(LAUGHS) Oh, God.
You're the Jackson Pollack of choc-tops.
Artistic point of view on 'em, you know?
Alright, Daniel, what did you bring us, mate?
I'm calling it You're Bacon Me Go Nuts.
You're Bacon Me Go Nuts?
Yeah.
I like it.
So it's peanut butter ice-cream
with Peanut Butter Cup cubes. Yep.
Bacon in the ice-cream folded through,
and uh, shards of toffee.
Shards of toffee? As in you made toffee?
Well, it was caramel and then when I put it in the ice-cream,
it hardened... (LAUGHS)
..and then I crushed it up and it kind of worked out alright,
'cause you eat it and it's like a crack
and then it sort of goes gooey, so...
Yeah, right. Um...
What was... I wonder what it'll be like now.
It might have that crack and then hopefully, it goes gooey again.
(ALL LAUGH)
Thank you for the chocolate skirt on mine, by the way.
Yeah. It was intentional, that. I like it.
It shows pizazz.
I just landed a big hunk of that toffee.
Mm.
It's like...
..crispy then chewy. Mm.
Just like you said it.
Yeah, my plan worked. (CHUCKLES)
It's a textural...journey,
that ice-cream. (LAUGHTER)
Dan is on fire.
I'm loving this, man. This has been a great day.
Oh, yeah!
Yes! Got a clap! Yes!
(CHEERING AND APPLAUSE) Whoo-hoo-hoo-hoo!
Yes!
I finally got a clap!
That is a very, very good choc-top.
(CHUCKLES) Thank you.
Um...that is mental.
I don't know if you Steven Bradburyed it...
(LAUGHS)
..or every single element was with intent,
but the final product is quite amazing.
Well done, mate. Thank you very much. (LAUGHS)
Cheers.
Very... Very happy for ya, you know?
The ice-cream is so well done.
The bacon at the end. The bacon!
Hoo! What did you do? Hoo!
(WHISTLES) (LAUGHS)
Mate, honestly...
..it's...it's really good. You should be super proud of yourself.
I know we're having a laugh
but there's some really good techniques in there.
And flavour-wise, it is spot-on. Like you said, hoo!
(WHISTLES)
Daniel...
..it's absolutely fantastic. (CHUCKLES)
It's...stupidly generous
when it comes to flavour, texture, sugar.
The bacon is salty and fatty and it's so fun as an addition.
I'm so glad you made that choice
and it really shouldn't work on so many levels, but it just does.
Yep.
The cone itself is beautifully executed.
Lovely biscuity texture.
Then you go and throw in the Peanut Butter Cups and those - what is it -
crunchy-then-gooey shards of caramel.
You smashed it today.
Thank God for that. Well done, Daniel. (APPLAUSE)
(CHUCKLES)
Who saw that coming?
Gotta say, three exceptional versions of the famous choc-top.
But there can only be one winner.
The first person into our top 10 for 2022 is you...
..Daniel! (CHEERING AND APPLAUSE) Yes!
Yes! Yes!
Yes!
Daniel, mate, that was an absolute cracker.
It was a belter.
How's it feel? You're the first person through to the top 10!
Oh, man. I can't believe it. Like, I honestly...
I didn't think... Yeah, I didn't expect to make it past the top 24.
But I made it here.
What an immunity to win
because not only are you the first person into our top 10,
a version of your choc-top... Oh, yeah! (LAUGHS)
..gets distributed Australia-wide, mate.
How good's that?
Honestly, I'm proud as punch, eh?
Oh, what an immunity to win. That's a good one.
(LAUGHS)
Alright, everybody, great job today.
Go home, make yourselves a cup of tea, put your feet up, be kind to each other
and we'll see you all back in the MasterChef kitchen soon.
See ya. Thanks, guys. Cheers.
Bye. (ALL CONGRATULATE)
Well done.
Well done, mate.
Good job.
Who saw that coming? A Fan. That's so great.
From Territory tacos to the top 10.
MICHAEL: Really proud of you, pal. It was good to watch.
ANNOUNCER: Sunday night on MasterChef Australia...
Please welcome Rick Stein!
No way!
..one of the biggest names in global gastronomy...
Oh, that's the best sauce I've ever tasted.
..brings a challenge
that takes them to the ends of the Earth...
TOMMY: I have to bring it today.
Top 10, elimination, Rick Stein.
It's a new one to me.
There is no holding back today.
(EXHALES) (SIGHS)
..and it will send someone...
(SIGHS)
..home.
Captions by Red Bee Media