* ANNOUNCER: Previously on MasterChef Australia, Heston Week began with a bang... It's exciting to eat. ..as the contestants turned the Melbourne Star into the world's biggest revolving restaurant. Some were over the moon... (LAUGHS) ..but the stars didn't align for Trent and Heather. You are in the elimination at the end of the week. No cooking for the rest of the week. No Heston Week. It's going to be absolute hell. Tonight, Heston pop-up number two. Take us back to our childhood. It's ice-cream with a Heston twist. We want you to make savoury ice-creams. I have never eaten or made savoury ice-cream ever. As waves of people descend upon them... ELISE: It's crazy! ..our teams will attempt... Just go, go, go. ..some outrageous flavours. Oh, Vegemite! So salty! Who will hit the mark? That's truly delicious. And who will be joining the others... Pea and ham ice-cream. Mustard, bacon and French fries. ..in elimination? Something's not right. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Burning up # in my heart # like a flame, # like the brightest shooting star. # Able 2016 HARRY: So, we're down on Brighton Beach and today is number two of the Heston pop-ups. I think they're only going to get bigger and bigger and bigger and if it's anything to follow yesterday's one, this is going to be huge. How gorgeous is this? I don't know about you, but I'm going for a swim in a minute. Oh, hang on a minute. You've got a challenge to get through first. Welcome to Brighton Beach and, of course, the iconic Brighton Beach bathing boxes. And also welcome to the second day in a week of Heston pop-ups. And today's pop-up is a little bit different. Today, you're going to be taking over the bathing boxes and using them... ..as ice-cream stands. And that's exactly what you're going to be making - iceblocks, ice-creams, popsicles. And let me tell you, you're going to need a lot of ice-creams, a lot of iceblocks, whatever you want to call them today, because... ..500 people are going to flock down to Brighton Beach and they are dying to taste your ice-creams in just a few hours. BRETT: 500 people? I almost hit the sand. Making a tub of ice-cream's hard enough. Making enough for 500 people? Mission impossible. Heather and Trent, obviously, you're not going to be cooking today because you were on the losing team yesterday. You're already in this week's elimination. And what the rest of you need to know is if you're on the losing team today, you also join them in the elimination at the end of the week. ELISE: This is huge. You want to survive this. At the end of today, a team goes into elimination and they don't get to cook for the rest of Heston Week and I don't want to be on that team. So, think of Australian beaches. I don't know, Bondi - you get that soft-serve with the hundreds and thousands on it. Or, you know, maybe a classic like a Gaytime or a Sunnyboy or a Paddle Pop. But that's not what we want you to make today. Oh, no, no, no! We want your imagination to run riot. This is a Heston pop-up after all. We want you to make... ..savoury ice-cream. (LAUGHS) Oh. Yep. Oh, my God. Savoury ice-creams! I know that savoury ice-creams are a big thing of Heston's, so I'm pretty terrified about coming up with an idea that's going to impress him today. It's pretty daunting. I have never eaten or made savoury ice-cream ever. OK, so, for me, you've got the technical difficulties of making an ice-cream. Remember, when you put sugar in, you're always going to get a smoother ice-cream. However, if you start putting savoury flavours in ice-creams and your sugar level is too high, you're going to confuse the brain to the extent that you might block the pleasure you'll get from eating it. And for me, ice-cream has this amazing ability to take us back to our childhood. So, I want to see savoury ice-creams that still somehow... ..have a trigger for nostalgia. GEORGE: Once again, it's a team challenge and it's teams of two. How are we going to pick them? Guess what's in here. Zooper Doopers! Pull one out and that will determine who you're cooking with. And no looking, huh? No looking! Green. Look up! Look up! Up! Right, get into your...get into your groups. Can we eat these? You can if you want. Yeah, I'm having the same! MIMI: That's so weird! HARRY: So, Matty and I are both on the blue team today and I am stoked. Matty's a super, super good cook and I know he's a really hard worker. I'm on the yellow team and I'm working with Theresa today. Theresa and I got dish of the day for the Curtis challenge, so...it's going to be a good day. Each team has to prepare two different flavours of savoury ice-creams. As well as that, you also have to make savoury iceblocks on sticks. Wow! That's good. You have 4.5 hours to make everything. You then have 60 minutes to serve your guests with your ice-creams. And remember, there's going to be 500 of them. George, Matt, Heston and I are going to be tasting your ice-creams. We'll be judging you on creativity, flavour and, of course, deliciousness. Guys, good luck. Your time starts now. ELENA: Go! Go, Theresa! MATT: Time has started and I race into the pantry to see what sort of ingredients are in there. Wow! Jeez! And Harry's raced off to the benches to start coming up with some ideas for our savoury ice-creams. Definitely going to need a few eggs. We've got 4.5 hours to prep. It might seem like a lot of time, but we've got to make enough ice-cream, plus waffle cones, plus iceblocks, for 500 people. We've never done anything like this before. You got some ideas? HARRY: Matty and I get straight on to planning. And we're getting really creative. You know, some really weird things. But today's the chance for us to shine. We want to be able to excite Heston, you know, and show him that we have the capabilities to think outside the square. That's what today's all about. It's about pushing the boundary. I LOVE it! I love it. I love it. We're playing around with some radical ideas. We just need to refine them a little bit. BRETT: You got some good ideas? CHLOE: Yeah. This challenge is huge. I can't even describe how big it is. Mascarpone, rosemary and even bacon. Yeah. I really want to think outside the box today, but I still want to stick to something that I know in order to do really well. Yeah, it'll work. I've done mascarpone ice-cream... OK. ..a lot. Today, we've got a smoked beetroot, goat's cheese and dill ice-cream. I think we should smoke the beetroots. OK. It's really easy to smoke them and juice them and use the juice. And the second one is mascarpone, bacon and rosemary. I'm totally sold on that. Awesome. What about for our icy pole? I was just thinking, like, something simple. Carrot, ginger. You know, it's just nice and zingy and fresh. Yeah, I agree. Alright, should we go and get our ingredients? Let's do it, girl. Let's go. This way. Let's go, green! Heston, you've made over 300 savoury ice-creams. What were the disasters? Garlic. Yep. Garlic ice-cream. That was... That took quite a few goes. 'Flogging a dead horse' comes to mind with garlic ice-cream. GARY: Yeah? Really? I gave up on that one. Yeah. Bacon - when you talk about bacon and maple syrup... ..it works because bacon is cured in maple syrup and there's enough of a connection. It takes us somewhere. Yeah. But this garlic ice-cream didn't take me anywhere other than the rubbish bin. (LAUGHS) ELISE: This is crazy. MIMI: Our two savoury ice-creams are pea and prosciutto and sour cream and chives. We're also doing a cucumber and ginger iceblock. So, how many pitchers do I need to make? We need 10 litres, so 20? 20. We want our iceblock to be really nice and light and fresh. It's like an iceblock that, when I was a kid, I used to eat on the beach, but with a savoury twist. I'm doing the ice-creams and Elise is looking after the waffle cones. So, we have to make 130 or 140 cones, yeah? Yeah. Yeah. Man, this is a mammoth task. I'm going to do a mustard and bacon ice-cream with fries on top - really fine sort of potato fry. We're going to do a lemon, pine nut and rosemary ice-cream. And then we're also going to do a chilli, lime and coriander iceblock. Right from the start, we have to multi-task. Theresa's making the waffles... THERESA: Please work. Please work. ..and I'm building the flavours for all three ice-creams. I'm juicing limes. I've got a rosemary-infused milk and a lemon milk, which is going to be the base for our ice-creams. Yours is good while mine's... I just didn't leave it long enough, I reckon. There are hundreds of waffle cones to roll. Yeah, it's breaking apart. The mix is not... So, it's not crisp enough, right? 'Cause it's too blonde? Yeah. The first couple, they're a little blonde and they're...they're cracking and yeah, it's not going smoothly. It's actually a lot harder than I anticipated. We've got a lot of work to do, a lot of things on the go. I love that. MATT: That's what it's all about. Harry and I have worked out our flavour combinations and we're pretty excited about them. So, Matty and I are going really, really Australian classic today. Our first ice-cream is going to be a take on a prawn cocktail. It's going to be, you know, that seafoody sauce and we're going to have little bits of prawn mixed with the ice-cream. Then we're going to finish it with iceberg lettuce. Our second one's going to be Vegemite and butter and then we're going to finish it with these beautiful crusts of panko crumbs, so it's sort of like Vegemite on toast. Then for our third, we're going to do a gazpacho. Matty and I really want to push the boundaries today. This is Heston Week, so we're going to buff it up and we're going to, you know, put our story on it - that Australian classicism - so, hopefully, he likes it. I'm separating the eggs for the anglaise, which is going to be the base for our ice-cream. Have you figured out how many eggs you've got to crack? It's something around 200. 200 eggs, you've got to crack? Maybe more. So, we need at least 10 litres of each flavour of ice-cream, so that means we need at least 120 egg yolks for each batch of ice-cream, so that's 240 egg yolks that I have to separate. How are you going to do those prawns? To build the base flavours for the prawn cocktail ice-cream, I want to make a pretty potent prawn head oil. To me, the connection with the prawn cocktail, you know, on a day like today, it's, like, summer, Nan's prepared a classic prawn cocktail served in a martini glass. You know, that's the sort of memories that are flooding back to me. Hey, Matty? Yo. I think we've got a cracking dish. Perfect. Yeah? Yeah, go for it. We've got so many people to feed today, I'm going to get straight on to making the anglaise for both of our ice-creams. Guys, so... Hi, George. Hi, Heston. ..what are you cooking? Hey, hey. So, we're doing... Um, we're doing smoked beetroot, goat's cheese and dill ice-cream. What my question is, and you'll be able to elaborate, H, but the...the fattiness of the goat's cheese... Yeah. ..how are you going to deal with that? 'Cause the last thing you want is the ice-cream to turn buttery. Buttery and grainy. So, you'll get this thing where the fat starts to crystallise. You could almost spread it on the roof of your mouth with your tongue. Oh, gosh! Heston has suggested that goat's cheese won't really work in the ice-cream and I don't really know what to do. I've used cheese in an ice-cream before and it was delicious, but do I listen to them or do I go with my gut? * Your reward points can be a passport to travel, but when you try to use them, you may find they don't all go the distance. For example, the same number of membership rewards points from American Express that will get you to a ball game in LA... ..may only gets you part way with other cards. Just part of the altogether more rewarding service we deliver daily. American Express. * My question is, and you'll be able to elaborate, H, but the...the fat content from the goat's cheese... Yeah. ..how are you going to deal with that? You could almost spread it on the roof of your mouth with your tongue. I don't know if you've ever experienced this on the sort of top roof of your mouth. OK, thank you. Good luck, guys. Thank you. Alright, thank you. So, I've... You've done these ratios? I've done these ratios before. I am a little bit concerned about what they've said, but we've got to back ourselves on this challenge. I have worked with cheese in ice-cream before. I just need to make sure I get the quantities right. You don't have a lot of cheese in there, right? No, no, no, but you get...you get enough flavour. If you get the quantities right, it's delicious. It gives this very subtle hit of the cheese and it's really nice and smooth and the texture's great. I mean, we've got the beetroot juice, which is watery as well. I think that the beetroot juice will provide enough water to hopefully counteract the fatty taste. I think I've definitely had more successes than I have failures with ice-cream, and so, today, I'm just going to keep going with my gut. Ah! Waffles! 'Glace' is French for ice-cream. It's also the second syllable in 'hourglass' and an hour is the time you've had so far. That's one hour down. Come on, guys. Let's go! Come on, Bretters. Let's go. Come on, green. Let's go. Whoo! We've got this. THERESA: We have 4.5 hours to prepare our ice-creams and our iceblocks in time to serve the 500 people that will be arriving at the bathing boxes. Just making the waffles cones is a massive task. Yeah, they're cracking at that point. You haven't got enough sugar in the mix. No, it needs some sugar. It just needs more sugar? Is there any in that? Yeah, there was. Definitely. Yeah, but... Yeah. So, OK, I'll do it again. Yeah, 'cause it's not working. Yeah. I've tried a couple times. Yeah, but they're not working. It's fine. I understand why you wouldn't put sugar in it 'cause it's savoury, but sugar will help the texture, make it crisper. Just get the balance right. Go, guys. Push, push, yeah? It's time to make another mix. It's frustrating 'cause I feel like, "Oh, I've wasted so much time." I need to get these waffles out and I should be trying to help Elena. I'm trying to do all...all systems at the same time. I'm still juicing limes for the lime chilli iceblock. I've lost count of how many limes I've juiced, but it's...more than three kilos' worth of juice. I'm making enough iceblocks for 500 lucky people today. I'm going to need a lot of lime juice. This is...this is getting tough. I just got the cucumber, ginger and mint iceblock on the go. I'm going to make a simple sugar syrup... What do you reckon if I put one cup of water, three-quarter cups of sugar? ELISE: Just see how sweet it is. ..and then put through some cucumber juice, some mint and some ginger juice. If we could just get some of these batches on because we can't freeze it all at once. Yeah, I know. Ah! And then I'm going to pour it into the moulds and set it in the blast chiller. They're definitely going to be the thing that's going to take the longest amount of time to set. This is mammoth. MATT: As soon as I thought of a savoury iceblock, gazpacho popped into my head. We're going to need about...12 litres. It's a chilled, Spanish-style soup and I think, to take it that little bit further, freeze it into an iceblock would work really well. Yeah, this is going to give it mad colour. The atmosphere in the kitchen - it is an absolute pressure cooker. Everyone is starting to feel that time collapsing. I'm finally finished with the gazpacho and I'm really happy with the flavours. Yeah, it tastes good. Now I need to get them into those iceblock moulds, into the blast chiller. Right, so, get those 30 in. CHLOE: OK, it's all good. Can you just hold this for me? No, no, this. This, this, this, this, this, this, this, this. I'm straining my anglaise for the beetroot ice-cream and I need to work fast to get it straight into the blast chiller to cool. Thank you. It's really yum. It's really nice and creamy. I'm really feeling the pressure right now. Now we need to start getting the carrot and ginger iceblocks in. I am really concerned about the iceblocks. I don't know how long they're going to take in the blast freezer, plus, we then have to take them all out and put them in individual bags and repeat the process again to be able to have enough for 500 people. So, I'm definitely feeling under the pump. What do you think of this? You think it...? More carrot? Too much ginger? BRETT: Very gingery. What about soda water or something like that? Give it that bubbly... Oh, yeah. Yeah? We've already spent so much time juicing carrots, I don't think we have time to juice any more. Adding soda water will hopefully dilute the taste of the ginger and add a nice fizz to the iceblock. Any bubbles? Is it bubbly? Yeah, it tastes really nice. Yeah? I just want to get these in. The soda water tastes great in the mixture. I just hope that it still works once it's frozen. Guys, do not underestimate the size of this challenge. 500 people are going to descend on those beach huts in less than two hours. So, two hours to go. Let's get a result. Come on. The new batter is much better. ELENA: That looks good. But just to get to my first perfect cone, two hours has passed, and time is everything in this kitchen. That looks great. Perfect colour. Everything. Yeah. Go, team! I'm going to go a bit smaller. It's such a relief to finally nail it and you think, "OK, I can actually make these cones," but then when you look at the batter in your bowl and you realise, "I'm going to have to make a couple of batches of batter "and I'm going to make hundreds of cones," you realise the task at hand. It's huge. Ah, hot. Things are starting to get quite rocky. Freaking out now. I'm not even close to being ready with the waffle cones. Our iceblocks aren't even in the blast freezer. That's the huge thing. That's something that needed to freeze in the blast freezer. I am really starting to get worried. Red team, blue team, green and yellow, this is really important. If you don't get your first ice-cream in the churner in the next half an hour, you will not be ready. Far out. There's part of me that doesn't want to even face the fact, but we may not even get our dishes up. * Red team, blue team, green and yellow, this is really important. If you don't get your first ice-cream in the churner in the next half an hour, you will not be ready. Far out. I have to multi-task while you... Keep going, keep going. I have to stop every one minute. We are more than halfway through the cook, our iceblocks aren't even in the blast freezer, I'm taking so much time with the waffle cones and I've still got to get my mustard ice-cream up. There's part of me that doesn't want to even face the fact, but we may not even get our dishes up. I would be frustrated beyond belief if I find myself in the bottom. But there's got to be a way. We need to do our anglaise. I was standing there ready to make the mustard ice-cream with bacon and hot chips. I've got to crack like, what, 40, 50 eggs, boil up 13 litres or so of milk and cream and get that hot, temper it into the eggs. How in the world am I going to get my ice-cream up and finish the waffle cones and all my toppings? So, mustard... And I make a decision. One, two, three, salt. Hang on. I am going to try an eggless ice-cream. Just to save time. It's a recipe that I've seen on TV. I can sort of remember watching, as it was made, the quantities that were thrown into a blender. Salt, mustard, sugar, milk powder, cream. And I'm thinking, "Maybe I can guess it." It'll be alright. It'll be alright. It's a huge risk, but I have to have an ice-cream. I'm going to trust myself and pray that it works. I'm just hopeful it'll churn. One team is going to end up in that elimination at the end of the week, and you do not want it to be you. 90 minutes to go. Come on! Yes, Gary. Yes, Gary. Stop. Go in. HARRY: This is whisky business. It's looking good, Bretters. MIMI: At least we can churn this soon. In 90 minutes, 500 people are showing up to the bathing boxes and we need to be ready with enough ice-cream and iceblocks to feed them. So, I'm just working on this sour cream and chive ice-cream. Um, I've done about two or three batches. We're absolutely flying in the kitchen. Everything seems to be coming together. Yeah, I really like it. It's not too sweet and the chives really come out in it, so that's a good, savoury note. We've got our cucumber iceblocks in the freezer and Elise is powering through these waffle cones. ELISE: Whoo-hoo! Have you got an iceblock to taste? Yes. Come on, then. It's just there. Let's have a look. Let's have a look. Oh! Ooh, ooh, ooh, ooh! No, go on. You. You go. Just the sweetness. Yeah. So, what, do you find that...? So, the savoury challenge - does that hit the savoury challenge theme? I think you've got the basis of something really nice there, but be very careful because at the moment, it's... I'm not sure if that actually fits into a savoury... Thank you! Our cucumber iceblocks are just too sweet, so I'm going to add some vinegar... Right, about a cup. ..and I just hope that it's enough to make it less sweet. HARRY: Matty, this waffle mix is ready. I had to do 240 eggs and now I have to make probably, like, 150 waffle cones. I've never made waffle cones before, so this is going to be interesting. There is still so much to do. I look around me, everybody's got half of their waffles done. How many cones have you made? Um, 122. They take forever. Getting my batter onto the waffle iron. At first, I made a couple of cones. The cones are taking way too long. But then I'm thinking, "Let's do something different." I don't want to do what everybody else is doing. This is Heston Week, so I'm going to do something interesting - make little cups out of them. I'm totally going to roll with this idea. Just another different sort of element we can add to our menu. Get the goat's cheese, get a whisk and whip it. This? Yes. That's it. Now that my anglaise base has chilled for the beetroot ice-cream... Yeah, go, go, go. ..I just have to add my smoked beetroot juice... A cup of this into these three. ..and the goat's cheese. Straight in? Yes, straight in. Straight in. Straight in. Straight in. Go, go, go, go, go. Yeah, awesome. All done. Next. Really important that I get this ratio right. One, I need to have enough of that beetroot juice to counteract the fattiness of the goat's cheese, and two, if I add too much goat's cheese, the proteins will separate and it'll be fatty on the mouth. OK, you just keep whisking. Did you put the goat's cheese in this last one? Yeah, yeah, they've all got them in it. I don't think they do. Brett's a bit concerned that I haven't added the goat's cheese to the last tray of ice-cream. This one feels real thin. OK. So, you didn't put goat's cheese in that? And it does look a little bit runny, so we add quite a bit more, just in case. OK. That's locked. That's locked. Yeah. OK, let's just pour it in, then. OK. Can you help me? Understood, yeah. I'll get the next one. Where are we? Is it good? OK. Yeah, we're good. You happy? OK, so, that one's in. Now I want to get the second one ready. Listen up, guys. Now is not the time to have a meltdown. 60 minutes to go. Come on! Can you just hold that open? Please, please, please? You better push! Yeah, come on! HARRY: Matty, it's done. MATT: And it tastes amazing. Harry's been working on the Vegemite ice-cream and gotten it to the point where, you know, we're really happy with the flavour. Now it's time to get it into the churner. We've only got one churner today, so we need to get as much of this Vegemite ice-cream done before we can churn our prawn ice-cream. So, just finishing up the buttery, burnt toast topping... ..for the Vegemite. And, um, yeah, then we'll...we'll get the, um... (LAUGHS) ..the prawn cocktail one in there and see what happens. Hopefully, we don't have any massive dramas. Um, 100% now. This is just all about head down, bum up and just drive for the finish line, just get it done. We're really pushing it for our second ice-cream. It's a mammoth task. We have so much to do. MIMI: We're doing our second batch of ice-cream which is pea and prosciutto. Kind of based around, like, pea and ham soup and hopefully, it'll have a bit of crunch around with the panko breadcrumbs. To make this pea and prosciutto ice-cream, I need to cook out the peas and then chuck them into the anglaise. Come on! (GROANS IN FRUSTRATION) But I don't even have time to cook the peas out, so I'm just going to puree them and chuck them straight in. My first ice-cream, I had time to balance the flavours out and make sure that there was enough flavour there, but with this pea and ham, I just don't have time. We're going to put the ham in the ice-cream. We want a textural element to our pea and ham ice-cream. Yeah, we're going to fry off some bacon and put that through it. In a perfect world, I would really want this not to be fatty. I'd like to lay it out on some paper towels so it stays nice and crisp throughout the ice-cream. I don't have time to do that, so I just place the whole prosciutto into a bowl and get that into the freezer. You can do it, Mimi! We can do it. Everybody, half an hour to go! Half an hour. Come on, guys. Half an hour to go and we are absolutely crazy. So, I'm frying up the chips now, we have the bacon ready to mix in with the ice-cream. Mustard ice-cream, salty bacon, crunchy chips. Chippie chippies. It's got to be a winner, right? We are absolutely crazy, but you know what? The elements are done. We just... Now it's a time thing. It's time to get my eggless ice-cream out of the churner. I'm so nervous. I turn on the machine to release the ice-cream... ..and it comes out and it looks like beautiful ice-cream. Cool, isn't it? It looks beautiful and smooth. It looks fantastic, so I'm super-duper happy. I am so relieved. HARRY: Oh, my God. The texture is actually incredible. It worked. It looks absolutely spot-on. It's just spilling out this velvety ice-cream. How does she taste? Oh. So good? Yeah! I've definitely made this to suit my palate. I just hope that doesn't backfire when it goes to the public. CHLOE: Our beetroot ice-cream is now churned and it's ready to be taken out and put into the freezer. As it's coming out... OK, stop, stop, stop, stop. ..my heart drops. I know straightaway it is not right. It's not coming out consistently. It looks powdery. Definitely added too much goat's cheese. We literally do not have time to start from scratch and make a brand-new batch of this ice-cream. BRETT: What would fix...? I don't know. I don't even know how to fix this. We're just going to have to serve this ice-cream up. * GARY: Right, this is it. This is what all the hard work was about. 10 minutes to go before those doors open. So, come on. Last little push for the line. MIMI: How many cones do we have? ELISE: Um, 150 really good cones, Mimi. Whoo! BRETT: Come on, Chloe! Let's go! Push hard! CHLOE: Let's go, Bretters! Oh! Oh! We've got an iceblock. HARRY: Whoo! We've got iceblocks. We've got an ice-cream. Now we just need to get this prawn cocktail ice-cream finished up. This prawn cocktail ice-cream is an insane idea. It's...it's pretty out there, but Harry and I are going all-out to push the boundaries. Can you hold that whilst I'm going to pour it through? With only a matter of minutes to go before service, we put the prawn cocktail ice-cream into the churner. Oh, my God. It has to work. We don't have any other options here. We don't have time to fix a failure. Ready to go? Yeah. We're pouring our mascarpone-rosemary ice-cream into the churner. I'm really feeling the pressure right now, but these ice-cream churners churn ice-cream within six minutes, so I'm hoping that we'll get there. Time for me to get my iceblocks out of their moulds... ..but as I'm taking them out of the moulds and into the bags, I'm realising that quite a lot of them have separated. We have the juice of the carrot and ginger sitting on the top and the bottom and the soda water is just sitting in the middle and it's just going to be like a watery, icy block. MATT PRESTON: Surf's up, sun's up. Three minutes to go. Come on! They're not even frozen, Mimi. This is hectic. It's just...it's manic. I'm doing, like, 10 things at once. (SCREAMS) Two minutes to go. You need to decide who's going to go down and staff your stall. The queues are forming. They are huge! I'm looking outside and there are so many people there. I didn't realise how many people 500 were and the reality's set in and we're freaking out. Like, there's so many people and we've still got to get all our stuff down there. It's crazy. Look at them all! You scream. I scream. They're all screaming for ice-cream. One minute! Come on! Holy shite. I'm coming. BRETT: Right, I'm going. Go, Bretters. Go, go, go, go, go! Behind, behind, behind. I've got to get these cones up to our bathing box. Go, go, go, Brett. The beach is amass with people and I've got to fight my way through there... You guys hungry? CROWD: Yeah! ..into my green box and get set up. Oh, sorry. HARRY: Take as much as you can down and I'll meet you down there. It's OK. Oh. Whoa-ho-ho-ho! There is just a sea of people... Sorry, guys. ..and they are lined up at these bathing boxes ready to go. I've got to start serving. Yellow's open for service, guys. Thank you so much for coming down today. Whoo! Service has started... Hi, guys. What can we get you? ..and there is an incredible amount of people. Bacon? MAN: Yeah. Awesome. THERESA: Bacon and chips on ice-cream. I can't see the end of the line... There you go. Thank you. ..of the people that are in front of our bathing box, but it looks like they're in the water. Like, they're going all the way there. This is pine nut and lemon. It's an incredible sight... Go for it. ..and I'm just hoping I can work fast enough to get all of these hungry mouths fed. WOMAN: Sour cream. Sour cream and chive? Our line seems to be getting longer and longer. ELISE: Thank you. Sour cream? Yeah. It's definitely not getting shorter as we move on. Sour cream and chives? BRETT: Beetroot and dill. WOMAN: Thank you. CHLOE: As soon as you think the line's dying down... You want an iceblock? There you go. ..people just keep joining and joining... Enjoy. Thank you. ..and I can see our ice-cream running out pretty quickly. There are so many people here. WOMAN: Thank you. MATT: What are you going for? WOMAN: Um, prawn cocktail. Prawn cocktail? There we are. Thank you. It's a crazy task... I'm absolutely hammering here. ..'cause every time you look up, that line just keeps getting bigger... Vegemite. Alright, let's do it. ..and bigger and bigger. Prawn cocktail. These people want ice-creams asap. Does it taste like Vegemite on toast? Yeah. I think this Vegemite ice-cream is going to polarise our customers and some might like it, some might hate it. It tastes like Vegemite on toast! Definitely not something I would've put in an ice-cream, but it's worked out really well. I like the touch of the toast on the top. I think it really completes it. Like Vegemite on toast. It's very innovative. Oh, Vegemite! Oh, it's so salty! So, this is the blue team's Vegemite and panko crumb ice-cream. Harry and Matt. (CHUCKLES) Certainly savoury. I think the real success is that panko crumb. When you've tasted the Vegemite ice-cream, it does recall all those textures and flavours of Vegemite on toast. I like that. The ice-cream's creamy. Certainly the crumbs, they certainly remind you of Vegemite on toast. The texture's good. It's clean. I just think there's too much Vegemite in. Right, let's get the next ice-cream in. I got spicy gazpacho. It's pretty good. It's got a bit of kick to it. I'm a chef. I really like the gazpacho one. The gazpacho definitely was my favourite. Well, here's the blue team's gazpacho icy pole. I think gazpacho's a brilliant idea 'cause it's something you're used to trying cold, so there's not a big leap in temperature. Yum. That's great. I love it. Yeah, I love it too. I love it. It's refreshing. It's clean. It's a hot-cold thing. It's cold 'cause it's icy, but it's got chilli in it. Yeah, that's an absolutely cracking icy pole 'cause it's exactly what we wanted to see from a savoury ice-cream in an icy pole challenge. Blue team have got an absolute winner on their hands there. They have. I think that's a cracker. Let's get the next ice-cream in. This is the prawn cocktail from the blue team. It was delicious. Yeah. It's definitely unique. (LAUGHTER) WOMAN: It's actually really good. It tastes just like a prawn cocktail, which is...it's surprising 'cause it looks like ice-cream. It's really good. Tastes like Australia. All I'm going to say is this looks awesome. GARY: Yeah. This is a prawn cocktail. It does look awesome. If it tastes half as good as it looks, then they have got a smashing dish on their hands. Look at the colour of that waffle cone. Amazing. Yeah. Great concept. If you actually were given this and said, "This is a prawn cocktail ice-cream" you would go, "Yes." If you were given it and not told what it was, you'd know exactly what it was. I think that's the big challenge. Yeah. Make it work. Make it work as an ice-cream. I reckon that's as good as an awful lot of savoury ice-creams I've seen in lesser restaurants. Yeah. I do love the cone, how they've turned it into a little bowl. I think the idea was brilliant because prawn cocktail, if you think about it, Marie Rose sauce - tomato ketchup is sweet anyway... Yeah. ..so you can get away with it. You can get away with it, yeah. It definitely gives you that sort of nostalgic memory of a prawn cocktail. And, also, Matt Preston, you've spilt it on your jacket. Yeah, well done, Matthew. Do you know why? 'Cause it colour-coordinates so beautifully. Well, overall, I've got to say, I think, conceptually, it's worked really well. They've got a couple of cracking ice-creams and one real standout. WOMAN: Thank you. ELISE: Sour cream and chive. Pea and bacon. MAN: Thank you very much. Thank you. Thank you. Sour cream and chive. This line is not getting any shorter. Pea and bacon. I am serving so many people. Cucumber! More people just keep coming and... There you go. ..I'm just pumping out all this ice-cream. There we go. Thank you. It's insane. MIMI: There you go. Sour cream? Thanks! We're starting to get our ice-creams out. The one that's worrying me is the pea and ham. I've had to cut corners with it and if it sends us into elimination, I'll be devastated. GARY: So, this is the red team's pea and ham ice-cream. Those waffle cones look golden brown, that's for sure. GEORGE: Beautiful golden brown. How does it taste? Oh. * Alright, that's the pea and bacon. Thanks, darling. MIMI: I'm so concerned about the pea and ham ice-cream. I've had to cut corners with it... There we go. Thank you. ..and if it sends us into elimination, I'll be devastated. So, this is the red team's pea and ham ice-cream. Those waffle cones look golden brown, that's for sure. GEORGE: Beautiful golden brown. How does it taste? Mm. It's certainly savoury. I'm just searching for pea. Oh. Yeah, you're right. It's lost a bit of its freshness. Ooh, I don't like that at all. Not the reason I can't taste the pea and the ham, but there's... This is one of those places where the savoury flavours in an ice-cream make me feel a bit queasy. I don't...don't like it. Don't like it. When you put crispy bacon in an ice-cream, it goes soggy. The positive, I would say - they've made good cones. Yeah, the cone's good. Yeah. So, that's a positive. But, yeah, the ice-cream itself - no good. The red team's iceblock - ginger, cucumber and mint from Mimi and Elise. Structurally, it looks really good and I can smell the cucumber, which is a great sign. For me, unfortunately, that's gone over to the dark side, to the sweet side. It's too sweet. I think it becomes a little bit too sugary and that's a problem. It's not hitting the brief. Thank you! Sour cream and chive this time. The texture of it, the shine on that ice-cream looks absolutely smashing, without tasting it, of course. Oh! Yum! That is delicious. When you get a bit of... Ooh! ..the sour cream with it as well - the sour cream and the chive with the ice-cream together... That's really good. Yeah. I tell you what, the texture of the ice-cream, the smoothness... Yeah. ..the consistency is absolutely bang-on, isn't it? It really is. Really lovely. Great colour. It tells me straightaway when I'm looking at it - sour cream and chives. Yeah. So, at least there's one REALLY good one from the red team. Yeah. Thank goodness. ELENA: The pine nut? WOMAN: Yeah, one more. One more? Crazy hectic. I'm getting towards the end of my containers of ice-cream. And that's the mustard. My diners are really enjoying what they're tasting. I can hear positive feedback... They said that they're coming back for a third, so that's pretty good. ..and, um, there's obviously an element of surprise that I think they're pleased with. Here's the iceblock. WOMAN: Thank you. Thank you. I am so relieved that my eggless ice-cream worked out. I'm just crossing my fingers that the judges will like it. Thank you so much! Mustard, bacon and French fries. GARY: Doesn't it look brilliant? I like this. There's something about chips on the beach. It's the ice-cream that needs to be key. Oh, my! That's delicious. That...that works for me. Really, really does. I reckon this one's the best one so far. Yeah. Yum. I love the consistency of that ice-cream. It's smooth, it's silky and...and yummy. That's truly delicious. You'd have... ..easily eat a tub of that. Yeah. It looks so cool, so on trend. I think the little addition of those little straw potatoes are inspired. It's just delicious. You know why I like the ice-cream? 'Cause it's not eggy. Really light, which really sets the tone for the mustard, the bacon and the chips. Well, she's got no eggs in that. Tastes great. That, for me, is the best. That's the best so far. Thank you. Hope you win. Thank you so much. Aw, thank you so much. That's so lovely. Thank you. Enjoy your afternoon. Hi, guys. Hi. What would you like? So, the yellow team's lemon, pine nut and rosemary cone. Super drippy and my cone's got a hole in the bottom, so I'm worried I'm going to wear half of this ice-cream. Yeah, look, I was looking forward to this, so...let's see. There's something not... Something's not right. It doesn't taste very nice. No, it's not...not good. The pine nut makes it waxy. The rosemary's kind of medicinal. It's not very strong and all in all, it's a bit... It's all a bit bland, really. So, this is Elena and Theresa's icy pole and it looks great. Oh! Great. I like it. It's lovely, spicy with a little bit of saltiness there, which is great. Oh, I like it. The bits inside... It's like a frozen bowl of Thai dipping sauce. Delicious. I love it. Also, you know those...those sweets? The sherbety sweets that kids love? You always love them as a kid that makes you... You eat them and they kind of make you shiver... Yeah. Yeah. ..'cause they're really sour. This has got that. It's got the freshness. But that sourness - sherbet and sourness - somehow takes you back to being a kid again. Yeah, brilliant. BRETT: Carrot and ginger fizz. Carrot and ginger. That's it. Lucky last. Thank you. CHLOE: Beetroot? Brett is at our chalkboard crossing everything out because we've literally sold out of everything. I definitely think we've served over 500 people today and that is mammoth. I know that the texture of our beetroot ice-cream wasn't right. I'm worried about what the judges will say. I'm really worried that we're going to be in elimination. OK, green team's beetroot, goat's cheese ice-cream. How does it taste, George? Oh, God. * * Green team's beetroot, goat's cheese ice-cream. How does it taste, George? Oh, God. It's buttery, it's... It's got that curdled consistency in your mouth. It's gone fatty. When you put it in your mouth, all you get is little solidified lumps... Grains on the roof of your mouth. ..of fat and then this milky liquid. That's why it's melting so fast. Yeah. I don't enjoy it. Obviously going into elimination is definitely at stake today and we really pushed ourselves 'cause we don't want to be there. We want to keep having highs like we have been. So, this is Chloe and Brett's mascarpone, rosemary and bacon ice-cream. Looks good. Great-looking cone as well. Yeah. Really elegant, skinny cones. And I love the fact that it's dusted with the crumb rather than folded in. I love the mascarpone, I love the rosemary and I love the little bacon crumb. I reckon that's...that's pretty tasty. So, one complete disaster and then it comes up for the rosemary and mascarpone ice-cream, yeah? I had the mascarpone and bacon crumb and I think it's delicious. WOMAN: It's amazing. You've got the sweet plus the salty and together, they're really, really good. It's delicious. GEORGE: Chloe and Brett, carrot and ginger icy pole. There's a few inconsistency problems. Yeah, but you know what's happened here? I mean, she juiced the carrot, infused it with thyme and ginger and then obviously, during the freezing process, it just separated, so you've got solids and water. Oh, dear. Oh, God. But there's no flavour of carrot. It's kind of watery and...and nothing. Carrot should be orange. This challenge was pretty hard, so I thought you all rose to it fantastically. I'd be pretty pleased. Two teams absolutely stood out for us. Innovative, brilliant, creative flavour combinations. Yellow team. Oh, my God! That mustard and bacon ice-cream with the French fries was absolutely brilliant. It was dish of the day. Are you serious?! I can't believe it. It's incredible. It's Heston Week! That is the best thing you could ever wish for. And that lime, chilli and coriander icy pole was absolutely wonderful. You nailed it. It was just gorgeous. You are quite obviously safe. Fantastic. Thank you. Thank you very much. The other team that really impressed us... ..was the blue team. (LAUGHS) Good job. Thank you. Your gazpacho icy pole was a knockout. Absolutely nailed that gazpacho icy pole. Wonderful. And the prawn cocktail ice-cream - the fact that it was in a little cup, lettuce, little poached prawns. May not have been perfect, but that is a signature dish in development, so, well done. Thank you. Well done, guys. Well done, blue team. You are safe. So, red team, green team, it comes down to you. It comes down to the ice-creams and icy blocks that you made. You know, it didn't matter whether you were talking about ice-creams or iceblocks, one team did a better job than the other. And that's why, red team, you're safe. Good job. ELISE: Well done. I'm sorry, but unfortunately, that means, Brett and Chloe, that you'll be joining Trent and Heather in the elimination at the end of the week. CHLOE: It's really hard to hear the verdict because I'm in elimination and that also means that I miss out on the next two pop-up restaurants and...that's really hard. I really didn't want to be in this situation. Another fantastic day. Heston Week is shaping up to be unbelievably awesome, really. Now I think it's time you guys go and maybe have a swim. (LAUGHTER) Have a little scrub in the beach, yeah? 'Cause tomorrow, it's going to be another pop-up, I can guarantee you. Where it will be, I cannot, but I can guarantee one thing - it will blow your mind. See you, guys. Thank you. ELENA: Today was tough. If tomorrow's challenge is tougher, then I don't know what Heston has got in store for us. It could be anything. The sky's the limit. ANNOUNCER: Next time, another day, another pop-up. Welcome. It's all about chocolate as Heston transforms this underground car park into a den of decadence. Time starts now. With six contestants fighting to stay out of elimination... This is definitely not my thing. ..they'll work fast and furiously... THERESA: Chase them, Elise! Just don't get too ambitious. ..to create a dish... Hustle, hustle. ..that will stand out. Could be a thing of beauty. One team will hit the jackpot. I liked that. I thought, "Delicious." It's a happy dessert. But for another... It's bitter. ..it's a gamble that will see them pay the ultimate price. Able 2016 GRAND MUSIC MUSIC: Rule Britannia (Remixed)