. ANNOUNCER: Previously on MasterChef Australia - it was savoury ice-creams all round... There you go. ..at Heston's second pop-up. I'm absolutely hammering. Some hit the mark with impressive flavours. This is a prawn cocktail! But Brett and Chloe didn't quite get there. You will be joining Trent and Heather in the elimination at the end of the week. Tonight - 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. It could be a thing of beauty. One team will hit the jackpot. I liked that. I thought it was delicious. It's a happy dessert. But for another... Just bitter. ..it's a gamble that will see them pay the ultimate price. # 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. # In my heart # like a flame, # like the brightest shooting star. # Captions by Ericsson Access Services www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 (CONTESTANTS CHATTER, LAUGH) We're at the University of Melbourne today for Heston's third pop-up... ..and I have no idea what he's got in store for us. MATT SINCLAIR: Doing the pop-up restaurants with Heston Week has been a whole new experience. You really never know what you're gonna get. MIMI: We have four people who are already in the end of the week's eliminations. I don't want to be in blacks this week and I want to just keep getting through and make sure I'm not the bottom dish. Good morning! ALL: Morning. Welcome to the University of Melbourne. And welcome to the third Heston pop-up. Just the three of us today. George won't be joining us. It's not so much popping up, but it's more popping down to the chambers that are just behind us. And it's those two amazing statues that have inspired today's challenge. Ha! Today's challenge is all about one thing, one wonderful, amazing thing. The Aztecs considered it a gift of the gods and the Ancient Greek botanical name is 'Theo' - 'gods', 'broma' - 'food'. Today is all about the food of the gods - chocolate! (ALL EXCLAIM, LAUGH) You beauty! Chocolate is my favourite food... (LAUGHS) ..like, of all time. I love eating chocolate. I love cooking with chocolate. This could be an interesting day. It's not just the food of the gods. It's also one of Heston's favourites. The last time I was at the Duck in the UK, I walked into his development kitchen and they were making a chocolate teapot. My God! I love Heston. He's just amazing. Heston, what would you like to see from the contestants today? I'd like to see some chocolate dishes... (LAUGHTER) For me, we've had this long history and love affair with chocolate. Britain basically invented the chocolate bar. Seven of the 10 greatest-selling chocolate bars today were created in a seven-year period following the Second World War. It's so entwined in our culture. And the thing with chocolate - you can do an awful lot with it. Be adventurous. Good luck, everybody. I can see all your minds are on overtime now, trying to figure out what you're gonna do. But once again, it's a team challenge - teams of two, and the age-old question is, how are we gonna pick 'em? Inside this little box are some chocolates. So, you pick a chocolate... ..unwrap 'em. There's two white, two dark and two milk. White cooks with white, milk cooks with milk, dark cooks with dark. It's Theresa! Shuffle yourself into your teams, so we've got white chocolate through to dark. Harry's eaten his already. HARRY: Yeah! Chocolate is an addiction. I don't know if it's scientifically classed as an addiction, but I'm telling you, it definitely is. (CHUCKLES) White, you're gonna be red team, milk are gonna be blue, and dark are gonna be yellow. Right. Today, you're gonna be creating a three-course dessert menu for 30 lucky online competition winners. If you got white chocolate, you're gonna be cooking the first course, which is all white chocolate-based. Oh. OK, yeah. Obviously, if you're cooking with milk chocolate, exactly the same applies. Dark chocolate - same applies again. All white, all milk, all dark. MATT PRESTON: But... ..today, we don't want savoury. We want sweet. I know you young cooks think savoury desserts are all great, but today, it is all about sweet desserts. Sadly, our friends in black won't be cooking today, but are you ready to find out where you'll be facing this challenge? ALL: Yes. Let's step inside the belly of the MasterChef chocolate beast. You'll be amazed. Come on. (ALL EXCLAIM EXCITEDLY) HEATHER: See you! HARRY: See you. Have a good day! So, we follow the judges into what we think is, like, a tunnel... ALL: Wow! (GASP) ..and it's this massive, massive underground car park. (ALL LAUGH) THERESA: Honestly, it's like, wow! It's got arches and it's SO medieval. MATT: Is this...is this not the most amazing location for a pop-up? This, I think, is one of the few car parks in the world that's heritage-listed. It was designed by a brilliant guy called J.L. van der Molen. If you remember the first Mad Max film, Mel Gibson shot in here. This was the car park where he picks up the beast. Oh, wow. It's an amazing space. But it's still quite warm down here. Heston, jackets off? Yeah, I think so. We mean business now! I'm keeping mine on. There we go. THERESA: Nice. Each team has two hours to create, prepare and cook their chocolate course. On the two-hour mark, your dishes will start to leave the pass. As usual, we'll be judging creativity, deliciousness, and of course, your performance in the kitchen. The top two teams are safe and the bottom team, unfortunately, will join the others in the elimination at the end of the week. To keep everything fair, it's a staggered start. Elise, Theresa, you've got white chocolate, so you'll be up first. OK. Heston, do you want to do the honours and get 'em going? OK, guys. Red team, your time... ..starts... (LAUGHS) ..now! (APPLAUSE) MATT SINCLAIR: Go, girls. We race into the kitchen and we start throwing off ideas to each other. My first thought was, you know, Forrest Gump. "Life is like a box of chocolates - "you never know what you're gonna get." We want to impress Heston, so we're talking about doing lots of elements and being really ambitious. Maybe three or four or even, like... I don't know. You know, like, a box of Favourites? You know how you've got Bounty? Yeah, you've got, like... Yeah, so, you've got a coconut one or... Our dish today is going to have a caramelised white chocolate crumble base, which will hold a coconut bar with white chocolate drizzled on it. Then another one could be, like, a passionfruit... Yep. Just for acidity. And it could ooze out. So, we could dip that... We're gonna have two types of chocolates, one with raspberry coulis inside and the other one with a passionfruit puree. So, I'll do the coconut bit and you do the raspberry. So we can get that freezing. Yep. Sounds good. Yep. Awesome. Cool. Alright, let's do it. White chocolate. The most crucial thing we need to watch out for today is that white chocolate is so sweet and we really have to balance these flavours. Uh, limes and lemons are always good. But with all the white chocolate we have on the plate, we need another element to help tone down the sweetness. What about, like, a mascarpone sort of ice-cream or...? Yeah. So we'll have the white chocolate caramelised at the bottom. Yep. And we'll have a quenelle of beautiful ice-cream to have with it. What do you think? Mm-hm. Hopefully the coolness from the frozen ice-cream will be enough to balance out the dish. Caramelising some white chocolate now. Whoa. I need to get cracking. The first thing I do is the white chocolate crumb. It's got to have a nice caramelised taste to it. I definitely want to use it in this dish to add that bit of burnt flavour in there. It just helps break through the sweetness. I'm gonna get that into the oven. Yep. So, contestants, what are you doing? Hi, Gary. You got white chocolate. Yeah. "Life is like a box of chocolates - "you never know what you're gonna get." So, in your diagram, what's all the little speckly things? It's the caramelised white chocolate we've got going on in the... Caramelised white chocolate as a base to hold them... Great idea. ..and then liquid nitrogen ice-cream as well, like, a white chocolate liquid nitrogen ice-cream. Something cold would be nice. Yeah, I think so. Don't put too much white chocolate in it. Yeah. 'Cause it'll be very sweet, right? Yeah. Gary and Heston like our dish, but they think we've taken on too much. So far, the things you've got here, to me... Yep? ..sound like a good mix. Yep? But just don't...just... ..don't get too ambitious. OK. It IS a big risk, but we think we can get it all done. We just have to be careful. To be able to make the variety that we want - there's a lot of fillings and a lot of dipping, so we just have to make sure that we time ourselves really, really well. I start making my raspberry coulis. I taste the coulis and I'm really happy with the flavours. It's so tart. It's definitely gonna break through that sweetness. Now we've just got to get the rest of our dessert done. Red team, half an hour down! Blue team, start now! HARRY: Come on, guys! Go! Elena and I are second to kick off and we're cooking with milk chocolate. Alright. What are you thinking? We race over to our bench and Elena's got an idea for a concept that is right out there. ELENA: Down the bottom, I want to do a jelly, like, three pebbles. So, it's like a Japanese garden. So I want this... My idea is to create a little Japanese garden that's got a little green tea jelly pond... ..that we can set in there with agar... ..with some chocolate pebbles, and play on some Japanese flavours. So you want to present it like a Japanese garden? Like a rock pool. The way that she's painting this picture is...pfff! It's next level. It would be more of a crumb. Like, that's sort of like a black sand... Alright, yeah. For texture. Yeah, yeah, yeah. Yeah, OK, yeah, cool. And then a little bit of salt... All of the flavours that she's talking about, they definitely make sense to me. Yep. OK. Now I'm liking this. There's definitely a solid concept here. Yeah, let's get the ingredients. Where's the tea? No, green tea's just here. Yep, 'the vert'. Uh... I'm definitely taking a risk today in terms of this dessert. Chocolate. So, milk chocolate. Yep. Milk chocolate and Japanese isn't necessarily usually paired together, but why not? This is a Heston challenge and I hope that it impresses him. I start making the green tea jelly for our pond. Trying to get the flavour and the texture of this jelly just right is quite a challenge for our Japanese garden dessert. The problem with green tea is if you oversteep it, it could get quite bitter and there may be some background flavours of those tannins being released. More colour? Yeah, a little bit. I reckon that's pretty close. Yeah, it's pretty good. We want maximum colour, but maximum colour could actually affect the flavour of it. So it's kind of gonna be a fine line between getting the perfect flavour and the perfect colour. Happy with that? Yeah. Nice flavour? Yeah. Yeah, it's good. Hey, guys. So, what have you got here? We're working on the theme of the Japanese garden. OK. So, there'll be, like, a green tea jelly set on the base, and then we just sort of build it around there. So, we want to have different-scented pebbles. What's in the pebbles? One's gonna be a raspberry coulis. Yeah. One was gonna be a yuzu curd. Yeah. You're gonna freeze the coulis, then, are you? Yeah. We're gonna do it in the liquid nitro. Freeze it in there, and then dip it in the cocoa butter chocolate. I mean, it could be a thing of beauty. What you've got to be thinking about is what you put in front of those 30 diners is absolutely smashing and keeps you safe. Avoiding eliminations at any cost is on everyone's priority list. The first thing that I get started on is the raspberry coulis. Fresh raspberries in a pot, some caster sugar. Some lemon just to enhance the flavour of the raspberries. Being Heston Week, I'd like to do something just that little bit more to make it a little bit more interesting, so I decide to grab some fresh basil, put that through the coulis. Tasting the raspberry coulis with the basil, I'm loving it. Yeah, the basil's nice in it. Excellent. I'm really stoked that I've just gone that little bit further and done something a bit different. I just hope it pays off. Far out. I'm so nervous. Yellow team, you're off. Let's go. Let's go. And, red team, you have one hour to go... Arggh! ..before your dishes need to leave the pass. So, hustle, hustle. HARRY: Mimi and I have the third course on the dessert menu, and we're cooking with dark chocolate. Was I running weird again? OK. She's barely got a second to get a word in. I've got this idea of a dish in mind. Black Forest... MIMI: Yep. The idea for this dish is to, like, replicate the look of a forest floor. OK, so, we've got a log... I got the inspiration for this dish, you know, walking through the forest in Tasmania and, you know, there was wild cherry trees, which was really cool, and blackberries. Cherry mousse or chocolate mousse? Uh, chocolate mousse. We'll do a soil around the base... Chocolate? I'm just hoping it works out perfectly and the judges like it. Sweet. As soon as we've finished planning, I get straight onto tempering the chocolate, 'cause that's gonna be the biggest element of this dish. Um, so, right now, I'm just working on tempering my chocolate to make the chocolate logs. Inside the log itself, we're gonna have a cherry and kirsch coulis. We're also gonna have a chocolate mousse in there. Then around the base of the log, a chocolate soil, like earth. And then we're gonna finish the dish with microherbs and have some nice pickled cherries around the outside as well. It's either gonna have to look... ..really realistic... GARY: Yeah. ..or make it more abstract. Loving this, by the way, Harry. Very artistic. I could stick that on my kitchen wall. You can keep it if you want. Yeah, no, I might, actually. I might. I'll frame it. You sign it, I'll frame it. Crack on, and let's see how this comes together. Thank you. Thank you. I have to be SO careful tempering this chocolate. If you don't temper this chocolate log properly, it's just not gonna have the right texture and flavour and it's not gonna suit the dish. ELISE: Ooh, white chocolate. THERESA: Yep. So, we'll pull it out. Here, I'll take it out. You're right. You do yours. One hour already gone, Theresa. I know. Less than one hour to go and we're pushing it. For our dessert, we're making caramelised white chocolate crumb, a coconut bar, two types of hand-dipped chocolates and an ice-cream for 30 diners. So, if we do the ice-cream, we can adjust the sugar based on how much chocolate we melt into it. I'm really worried. The only element that's really done is the caramelised white chocolate. We've just got to knuckle down and just finish these elements. You want to do half? No, you do it. Now we need to freeze these domes with liquid nitrogen before dipping them into white chocolate. I start pouring this liquid nitrogen all over it. I've got to make sure that they're rock-solid when I dip them into the white chocolate. We're feeling under pressure, like, yeah, so whether we've picked the right dish for this time allocation, I'm not sure. There is SO much to do. It's gonna come down to the wire and I'm really freaking out about it. We haven't got many components finished. (GENTLE MUSIC) (SIREN WAILS) (EXCITING MUSIC) (TYRES SCREECH) ASB want to help a little ambulance like this grow up to be a big one for St John. Buy your St John toy ambulance for $15 at ASB. All proceeds go to St John to help buy a real ambulance. . ELISE: We're at the University of Melbourne for Heston's third pop-up challenge. We're making the first dessert and I'm really freaking out that we're not gonna get all our elements up. I'm trying to get the process of this liquid nitrogen right. THERESA: Is it working?! It's setting. It's crazy. Is it good? Yeah, it's cool. Aahhh! You look so clever! I'm having so much fun. I love Heston. I love all his weird and wacky desserts and liquid nitrogen at the same time. MATT: What are you doing? I'm freezing it quickly! You're using the liquid nitrogen to, um... Freeze our domes. All my raspberry coulis spheres are done and the passionfruit are done as well, so I now need to coat them in white chocolate. (GROANS) Arggh! But...I'm not very good at this. Yeah, so, dip it. Just dip it and just hold it for a sec. Like that. We just don't want it to be thick. And then once you see it glaze over, put it upside down and just slide it out with a spoon. Yep. And then at the end, we'll use a hot spatula and just close that off so it doesn't leak. Red team, you've got 45 minutes before those plates are gonna hit the pass. Yes. 30 plates. Takes time to plate up. What can you do in advance? Think about it NOW. Time is just going so fast. You know, there's still a lot to do. I have to get onto this ice-cream. Actually, I'm gonna quadruple the mixture so we don't run out. We're gonna get an ice-cream onto the dish because we need something to cut through the sweetness, and the coldness is such a refreshing thing on your palate the sweetness is dulled down. We're running out of time, so it's crucial that the ice-cream freezes fast. And the ice-cream's still got to set, but we're gonna use liquid nitrogen so it sets straightaway, 'cause otherwise it usually takes 45 minutes to churn. Sorry. Whoa. You're right. Matt and I are making a little Japanese garden with chocolate surprise pebbles. I'm gonna use agar to set my green tea jelly pond. You have to be careful with using too much agar. You don't want it to be inedible. How much do we want in the bottom? Have you got enough agar in there? It's, uh...1.2%. Yep. ..28, 30, 32, 34. I'm getting the plates ready so that our jelly can set in the bottom of them. We don't need to put the agar jelly in the fridge to set, 'cause it sets at room temperature. This green tea jelly pond is the base for the whole dessert. So, we've got three litres. Three litres. OK. This agar, it's gonna give this jelly a slightly more crunchy texture, which is more in line with an Asian-style jelly. Now, remember, this sets a little bit crunchier than regular gelatine, so we don't want it too thick. Yep. So, like... ..that? Yeah. And then we will, um... If there's too much in there, it will have that rubbery texture to it. I won't know if I've got the texture, the flavour and the thickness right until it sets. Do we want more than that? I think that's pretty good. Yep. So, you're working on the cremeux? Yep. Do it. Cremeux is like a cross between a mousse and a cream. Can you do the old, uh...scraperoo? Oh, yep. The way that we want to use this chocolate cremeux is to pipe it on top of the green tea pond... That was totally your fingers, wasn't it? All good. (BOTH LAUGH) ..dress it with the sesame sand and the two flavours of the pebbles. HARRY: The chocolate's tempering already. Just here on the bench. Yeah, I know. I can see it. The idea for this dish is to, like, replicate the look of a forest floor. So, there's gonna be beautiful earth on the bottom, there's gonna be a nice chocolate log. The whole concept of this dish is essentially based around this log, so if I don't get the tempering right, it's not gonna be the right texture and it's just not gonna suit the dish. I have to be so careful rolling these logs. I have to make sure that they're the perfect shape and that they're all the same size. So I roll up my acetate sheets and the first one is perfect, but I've got another nine to go. Mimi, the first log is in. Good job. So this is gonna be a massive challenge for me today. I'm just making the chocolate mousse that's gonna go inside our chocolate log. I really want the diners to crack through the tempered chocolate and for it to sort of fall onto the mousse. The texture of the mousse is so important. It needs to be really nice and light and fluffy, almost like you're eating a cloud. I've melted the chocolate and I'm folding it through... How's your mousse? Oh, that's so yummy. ..and it's absolutely amazing. The texture is just so silky-smooth. Is it good? It's good. I'm pretty happy with that. Red team, I don't want to worry you. 30 minutes to go! 30 minutes left! Come on, guys. Come on, red team. Let's go. Yes, Matt. Time is running out. We probably only have half the chocolates ready at this stage and we really don't have much time left. We still have to freeze up the ice-cream. Do you want it a bit thicker than this? Um...it's got to whip probably a little bit... Oh, whip? Yeah. Whip it so it's a bit thicker. Something that I had not thought about was how many chocolates. We've got 70 to dip in total, so there's a lot of hand-dipped chocolates here. You think about it - after making the centres, freezing them, getting the chocolates and dipping them, holding them, closing them, you're looking at probably a minute per chocolate, which is...in hindsight, not the wisest move. This is gonna take forever. Yep. We've got three spare up our sleeve of these jellies, Matt. MATT: We've got our green tea jelly setting in the bowls and I've got the cremeux in the freezer. Now I need to freeze the yuzu and raspberry pebbles to go around our Japanese garden pond. Look at me. Nitro. Time to work with the nitrogen. Just got our raspberry coulis here, and I'm gonna freeze that in the liquid nitrogen, just to a point so that we can work with it, and then coat it in chocolate. Working with liquid nitrogen is definitely a first for me. This is definitely not my, uh... ..my thing. (LAUGHS) It's probably not a technique that I would use... ..you know, uh, frequently. If we get this wrong and the dish is no good, um, then, you know, we're straight into elimination. So to have to forfeit the rest of the fun and the craziness of Heston Week, it'd be tough. OK, Matt, there's a station here I've set up for you, when you're ready, to do the chocolate dip. Yep. Um, so, I'm just making these raspberry coulis, dipping them in our chocolate and cocoa butter. You can see it - it's setting as I'm moving it over to the tray. But they're looking OK, I think. I'm hoping that the inside has, basically, gone back to its original form. Hopefully the centre is then runny. Are you happy with them? OK, so, this was one of the first ones that I did. So I give one a taste. Oh! It's soft! (LAUGHS) Is it good? It's soft! Yay, Matt. And I taste raspberry and basil. Bingo. It just floods open - raspberry coulis. I's a crazy sensation. Excellent. Ha. Just this beautiful moment that our hard work, it's sort of coming to fruition, it's working. HARRY: We've got the third dessert course, and that means we're cooking with dark chocolate. MIMI: You're cutting them after? Not now? Yeah, cut 'em when they're cold. Today, Mimi and I are gonna replicate being back in Tasmania, walking through the cold forest. So I've got 10 rolls of logs in the blast chiller. The next element I get onto is the soil. For the Black Forest floor, essentially, what we want to do is have a soil on the bottom. Heston is really big on theatre and experiences. When you're walking through the forest, you hear the crunching of the leaves and the popping under your feet, so I'm adding pop rocks to the soil. The sound of, you know, pop rocks popping in your mouth, I think it's a really cool feature. This is our chocolate earth. We've got digestive biscuits, we've got pop rocks, and also some beetroot powder as well to give it a sort of a little bit of earthy flavour. Oh, Mimi, that tastes so good. Yeah? And it's perfect. That's perfect. Time is a-ticking, as usual, extra fast. Red team, you have 15 minutes to go before your dishes need to be served. Come on. Let's go. (JUDGES APPLAUD) THERESA: We're running out of time. The ice-cream is not finished. Poor Elise, she's dipping, I'm dipping - there's just too much work for the time that we have. Yeah, we're up against the clock at the moment, because we still have to plate up beautifully. It is such a time-consuming process and I am regretting suggesting hand-dipped chocolates. It's just way too much work. Are we panicking yet, or are we good? BOTH: Yes. Oh, we are? Gary comes over and he asks if we're panicking, and, yep, I'm freaking out inside. So, if there's any changes to be made, make 'em now! We've got to stop dipping these chocolates. We've got to get the ice-cream frozen with the liquid nitrogen NOW. Is this thick enough, Theresa? Yeah, it doesn't matter. Let's just go. Do you want to bring it over and I'll pour it over? We run over to the liquid nitrogen station with the mixer bowl. Elise starts to mix it. I'm pouring it in. It's not getting thicker. That's alright. It'll take a while. Maybe just check it? Well, you should be able to feel it. Just hold it... We've just got to hurry up and get it done, because otherwise we're not gonna have an ice-cream to serve on our plate. OK. Keep going. Keep going. It's just getting lumpy and it's not mixing nicely. You alright? You want me to have a mix, or are you alright? Yeah, do you want to? My arm! Yeah. So I have a turn... Keep going. ..and it's just not working. Like, pour it more. Like, just pour more. Pour more. Pour more. We're not mixing it fast enough. Only the top is freezing and it's making chunks. We're in so much trouble. I thought we were about here, but now we're about here. Let's just have a look. It's not looking good. . Time is running out. Like, pour it more. Like, just pour more. We're really struggling to freeze the ice-cream with the liquid nitrogen. Getting thicker? Uh, no. Keep going. Our hearts are starting to sink. Pour more. Pour more. Now, let's just have a look. It's more lumpy than creamy. And it's just not working. We can't afford to spend any more time on this ice-cream. Alright, let's go. We need to scrap using the liquid nitrogen. It's not working. It has set a little bit, but not as much as we want. But it's still a really nice, tasty cream, so we're still gonna serve it off to the side. Going from an ice-cream to a cream is disappointing, because you've lost the temperature. There's no longer a cold, cooling effect to this dish, and that's where the sweetness could be a problem. Red team. Blue team. Yellow team. Look up! Here come your guests. That's who you're feeding. They're here now. Whoa. There's so many people coming in. You have 10 minutes, red team. 10 minutes till you need to serve. Come on, guys! Come on. Let's go. We've got less than 10 minutes to service and we're in big trouble. ELENA: We're making the second course. I'm just finishing the black sesame crumb for our Japanese garden. I'm gonna sprinkle it over the top of the green jelly pond. I take my crumb out of the oven to add a crunchy consistency, and I'm happy with that. It smells nice and toasty. So, it should be salt and sesame at the moment, and I'll add the green... the matcha after. I really like the texture. It's nice, isn't it? Yeah. HARRY: So I've got 10 rolls of logs in the blast chiller. I take them out, I sit them on the bench. (CHUCKLES) I'm so nervous. I'm trying to unroll these chocolate logs out of the acetate. Time is ticking, but I have to be so careful and take my time and be delicate with these chocolate logs. They could shatter, and then, if they shatter, we've got no dish. I am so happy with how these are turning out. They look really glossy, they're shiny. They're looking absolutely perfect, so I heat up a knife and I carefully start cutting out some little log shapes. Red team. Five minutes to go. That's five minutes. Now, come on! Come on, let's go! Come on, red team, let's go! ELISE: We're SO not ready to serve. It's manic. THERESA: So I go get the caramelised white chocolate crumb onto the base of the plate. I'm just doing these coconut things quickly with white... Yeah, just drizzle some chocolate on them and get them on this plate. And we've still got to dip some of those balls. Let's just get everything we've got on there first. Yep. Because the time's gonna be over. I'm putting the coconut bar on top of the white chocolate crumb. Are we gonna put the quenelle in the middle, do you think, or on the end? Do you want the quenelle on the end? No, no. Whatever. On the end? I reckon. Alright, beautiful. Yep, sure. It is so close to service and I am still dipping these darn chocolates. Oh, my God. Theresa, they're sitting down. Sorry? They're sitting down! Take your time, people. You want to put some fresh raspberries...? Yes, please. And I'll keep dipping. And then I'm putting the raspberries and the passionfruit chocolates, then I'm gonna decorate it with microherbs and a fresh raspberry. Elise, make sure there's room for the quenelle. This is it, red team. Three minutes to go! Arggh! Come on, Elise. Come on, Theresa. We've got this. Are you still making stuff, Theresa? I am. Do you have time to do that? No. Oh, my goodness. Oh, my God! Oh, the pressure. (LAUGHS) The pressure is crazy. We've got to start serving and we haven't got any with a quenelle. There's still chocolates to dip. Just bring it out here and we'll just dip them as we go. But I need to quenelle the cream, so I swap with Elise and she starts dipping. We've got a lot of plates started. Only some of them are complete. And it's really hard, because we don't want to miss anything off these plates. MATT: Red team, one minute to go! We'll see your desserts on the table! Come on! Come on, Elise! Come on, Theresa. We've got this. Come on. Just keep pushing. Oh, far out. With less than a minute to go, the waiters are hovering. We've just got to get all the elements on the plate. We're just chucking stuff anywhere and just trying to finish as many as we possibly can. Otherwise we're gonna be serving Heston next to nothing. Theresa, we need some balls still. MATT: Thank you all very much indeed for coming to I think probably the most unique pop-up in Australia, in this amazing heritage-listed car park at the University of Melbourne. Heston, excited? I'm excited. Uh, we've got some quite ambitious things. They've got some good, creative ideas. WOMAN: Oh, good. But this proof is gonna be in the chocolate pudding. (ALL LAUGH) ELISE: Service has started. THERESA: The waiters are starting to walk towards us. I'm like, "Oh, hang on a minute!" (LAUGHS) So we're just frantically getting things on the plate. And the waiters start taking these plates. They're taking the ones that aren't even finished yet! Chase them, Elise. Chase them, Elise. I'm racing after them with these half-domes... Run, Forrest. Go get 'em. . ELISE: So, service has started, and... The waiters are starting to walk towards us. I'm like, "Oh, hang on a minute!" (LAUGHS) The waiters start taking these plates. They're taking the ones that aren't even finished yet! Chase them, Elise. Chase them, Elise. Run, Forrest. Go get 'em. I'm racing after them with these half-domes, placing them on the plates. If we've missed any elements, this could send us straight into elimination. I just hope I've got them all. Here, Elise. I've got more chockies. This is just hectic. This is intense. This is one of the craziest services I've ever done. Yeah, they're all good. Oh! You did good. No, we... You did really well, Theresa. Oh, my God, the final plates have gone and I'm just freaking out that I'm gonna be in black, and I don't want to be in black. Hi, everybody. Thank you so much for coming today. On the plate, we have caramelised white chocolate crumb with a lemon and white chocolate cream, coconut with white chocolate, and a few chocolate surprises. And Heston's is missing a raspberry. Really?! Oh! Yeah. Are you kidding me?! Oh, no! I'm so sorry. He's the only one at the table that's missing his raspberry. Heston, can you tell them that you ate it? (ALL LAUGH) Sorry. It's always the critic that gets the bad one, isn't it? Sorry. Off you go. Thank you, everyone. We're sorry. Thank you. We apologise for the missing bits. Arggh! Heston has the only plate with no fruit. So embarrassing! OK, guys. Bon appetit. (ALL LAUGH) There were a couple of elements to this dish that I thought were delicious. I thought the crystallised chocolate soil worked really well. It IS quite dark, but I think that bitterness... Yeah. ..does help. And the addition of the cream was good. I liked that. There's elements that I love, like that caramelised white chocolate, which they've really pushed right to the brink. It adds a savoury note to the dish, which I like. I love the soft cream. One thing that the red team have done is you look at that dish, you taste that dish and you do taste white chocolate in a number of different forms. That little explosive raspberry ball is delicious. But for me, we wanted sweet desserts - I'm not sure we wanted them to be THIS sweet. If that cream was two, three, four degrees colder... Colder. Yeah. ..then that would make a difference. It would tone the sweetness down. I really liked the crumb, and, like, oh, my gosh, the ball with the raspberry coulis in it. Yeah. It's like a burst of flavour in your mouth. Well, look, the red team have set the bar, because they're the first dessert to sit on the table, and I suppose we'll get the blue team in next and see how they went. The question is, Gary, whether they've set the bar high enough. Blue team, the home stretch! Five minutes to go! Five minutes! We've really got to motor. We've only got a few minutes to get our Japanese garden on the plates and I have to finish off the last of these pebbles. MATT: Hey, Ellie, where's piping bags? Oh, yep. Got 'em? All good. The green tea jelly has set, but we've taken a risk by using agar. I just hope we've used the right amount, otherwise the texture and the flavour of the pond won't go with the rest of the dessert. Happy with that? Yeah, try... Off centre? Yeah. I start piping our milk chocolate cremeux on top of our green tea jelly pond. Well, I'll chase you with the soil, Matt. Yep. The sesame crumb is gonna give our dish that authentic Japanese look that we're going for. Like that? So it's a little bit on the...? Yeah, yeah. Yeah, I like it. I'm just gonna sprinkle a little bit of sesame over the top. I hope that it's enough and I hope that the judges like it. What are you after? These. Where do you want it? That most of the jelly is visible. So, almost... So, almost like a Yin-Yang. Blue team, you know you've got two minutes? Yep. In two minutes, these dishes are gonna have to leave the pass and go to the guests. Yes, Heston. I'm gonna start at this end and go back. We're gonna need to power, really motor, to get these plates out. OK, so, any one that's already got one on it... Yep, is mine. (LAUGHS) ..is raspberry. She's got the pebbles with the yuzu curd, I've got the ones with raspberry. We're running out of time. So, got to change the plan. I'll stop there, where we've stopped with the black sesame, alright? Yes, please. Get all of those done with two. Because we have to get the first few out. With less than a minute from service, we decide to complete the first lot of plates. So we sprinkle on some dehydrated raspberry and finish it off with herbs and matcha. The waiters are moving over there, they're closing in, and the pressure definitely starts to build. OK. These two are gonna go out first. Service starts. We've got our first four plates ready to go. Alright, those two can go. These two can go. Elena and I have definitely got a bit of a production line happening here. So now we just need to keep up this momentum, make sure they're all consistent. You go. I'll follow you. They're flying out. Chocolate really isn't either of our comfort zones. We tried things that neither of us have done before. I'm hoping Heston appreciates it. Is that it? (LAUGHS) Service is up! Ohhh! Oh, my God! You just used liquid nitrogen. I know. (LAUGHS) Yeah, I'm pretty stoked. We really pushed this whole Japanese garden concept. Other end? But if the judges don't like what we're putting forward today, it's gonna see us in the bottom and we're both gonna be in elimination. Cool. How are we all? Um, so, today, we were working with milk chocolate, and our dish was inspired by a little Japanese garden. So, we've built it on a little green tea pond. We've got a little chocolate cream and some chocolate rocks that have got a couple of surprises in there, with a black sesame sand. Enjoy. We hope you enjoy your...experience. Can I ask a question? Yes. It's not quite what I thought you were gonna put together on the plate, given the description. Is that how you set out to... plate it up? Oh. No? Gary seems to have a different visualisation of what our dish was going to be. I thought you were gonna have a lot more of the sesame crunch on there. I hope that doesn't set against us. I hope that we've delivered the flavours that we said we would. If not, we'll end up in elimination. MATT PRESTON: Oh, dear. . What do you reckon presentation-wise? Just before you dig in. What do you reckon? MATT PRESTON: Oh, dear. When they talked about it, like, almost all the jelly covered in sesame and just a little bit showing, I was expecting it to really have that sense of a manicured, you know, garden with, like, you know, rake marks through the sesame sand and then the pebbles embedded in it. If I didn't know this was a Japanese garden I wouldn't say it was a Japanese garden. You know, I do like the fact that they've got... ..these rocks are organically shaped. Which I think is clever 'cause you're not tied to having a perfect sphere. But I'm really concerned that with this amount of green tea it's gonna be too tannic and too dry. So you're hoping the chocolate and sweetness balances it. Yeah. Oh, that raspberry's great. I think with the blue team we're in the same place as with the red team. There are some great elements there. That sesame crunch I think is absolutely delicious. I like the yuzu cream rock and I like the raspberry-filled rock as well. I think they're both really delicious, and I love the fact they're very oozy and very fresh. It's just the jelly on the bottom, the texture's weird. Yeah. I don't see why they needed to use a heat-resistant jelly agent, because the best-textured jelly agent you can really use is gelatine because it melts in the heat of the mouth. The jelly's also got a kind of weird, neutral, slightly bitter taste as well, as if they've used, like, boiling water to infuse the tea rather than cold water - which we all know is one of Heston's great tricks, is infuse tea in cold water. You leave the tannins behind, you get all the flavours, and it softens everything. Yeah, it's bitter. Which is a shame. Look, some success and some failure. It's much like the red team. The second course was a milk chocolate tea garden. The rocks on top with the gel inside were so good, so nice. It will be interesting to see how we go with the third and last team. Mimi and I are cooking the third dessert course, and that means we're cooking with dark chocolate. Mimi, I'm coming. These diners today are eating three courses of chocolate, and our job at the end is to make sure that our dish finishes off the course well. Guys... Yes? ..you have two minutes to get these dishes to the table. Yep. We are so under the pump. The plating in this dish is so delicate and we really have to make sure that we get all the elements onto the plate. I want the diners to get that full forest experience when they eat our dish. Do you want to start piping, Mimi? Yeah. Do I lift it up or just go straight in? Yeah, go straight in. I'm getting the logs onto the plate, Mimi's getting the mousse in there. Time is really running out and it's so hard to pipe this chocolate mousse into the chocolate logs. It's such a delicate job, but I need to make sure that I get enough mousse in there. Then the coulis and then we've got to get sponge and fresh fruit, the cherries, the syrup, and then the microherbs and the flowers. There's just so much to do. GARY: Guys, you have 30 seconds to go. Mimi's doing her thing, I'm doing my thing. We're just working so well together. Presentation is a massive factor in our dish and we have to make them all look perfect. MIMI: I'm putting cherries on top. I'm trying not to get syrup on everything. It's frantic in here, but we need to get these plates out now. We're gonna be fine. Trust me. Service has started and the waiters come to take our plates. That one's good to go. Is that done? Good to go? No. Get a bit of syrup on there from the cherries. But there is no way any of these plates are going until I'm happy with them. These three can go out. Ah, these ones need berries, Mimi. Hm? These ones need berries before they can go out. That one's good to go. We're getting these plates out and they look so, so cool. It looks just like a forest floor. To look down at these dishes and see exactly what I envisaged on the plate is just such a good feeling. It's really, really cool. I'm so stoked. Done. That's it. Good job, Harry. (LAUGHS) Oh, my God, we did it. I'm so nervous. I've put my whole heart and soul into this and I'm really, really hoping it's gonna be enough to get us into the next Heston pop-up. G'day, guys. How are we going? Alright, so, our job today was to feed you dark chocolate. So, what we've made for you is a tempered dark chocolate log. We've got a dark chocolate mousse, a cherry and kirsch coulis to go inside. We have a nice crumb around the outside, some fresh berries and a little microwave sponge cake. So I hope you guys enjoy. Thank you. Thank you guys so much. What do you reckon, gents? The energy on the table lifted as the dessert was dropped, and that's a sign that people are excited. And if that's tempered the way it looks, then I think that's really clever work. But listen to that. (ALL TAP ON CHOCOLATE) If you love chocolate, then you'd be happy if you got that. I love that. I love the sound. That's great. How good's that? Ooh, wow. Great. If you're gonna make something a log you've either got to make it look so realistic people go, "Wow," or you just do something like this. Yeah. Yeah, absolutely. The mousse super light, the fresh blackberries I think really add something. The popping candy in the crumb, that's a nice little simple trick, but I think it's one of those things that brings a smile to people's faces and just gives you another dimension to a trio of flavours from a Black Forest cake. I think this is the first team that's thought about it as a dessert that you'd love to eat and stick your spoon back into and go for. You know what I mean? I agree. It's a proper chocolate dessert. I think if you love chocolate you'll love this dessert. And for some people maybe too much chocolate mousse, but come on, Mr Preston, never too much chocolate mousse. Well, you know what I always say - no-one has ever complained about too much chocolate. I think it's a cracking dessert. It's a happy dessert. Yeah, it is. Puts a smile on your face. And all the table have gone deadly quiet while they tuck in. Yeah, there's a great sign. It was awesome. I loved it. It was my favourite dish of the evening. The popping candy added that extra sort of texture and dimension to it. It was great. You know what I'm pleased about, is that we've got one dish that I think we can all unanimously, you know, smile about and love - that's the yellow team, Harry and Mimi. I think they've just done an absolutely fabulous job, so I think they're safe. Oh. Well done. Really good working with you. That was a good day. I loved it. It's between the other two teams. What do you think? I think yes. I absolute... Well, I think the thing we've got is with both the red and the blue team there were some really great elements on both their desserts and then there were some things that I think we didn't think deserved to be there or needed to be there. The question is ` which team's done the best job with the good elements and which team has done the slightly least worst job with the bad elements? I think we know who it is. Yeah. Let's go and tell them. 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. . MATT: I don't think we could have found a more unique location for this third pop-up than the historic underground car park at the University of Melbourne. Overall, what a wonderful day. Heston in the house again, cooking in this amazing space. Now, that was a really, really tough challenge, so well done. Heston, what do you think? You're working with chocolate, you know, there's a lot of things you have to be careful of. There's a lot of technical elements to it. And you guys rose to the challenge brilliantly. The range of techniques and level of cooking was pretty impressive. You know when a great dessert hits the table, the excitement levels lift and it goes really quiet. And you hear the crack of well-tempered chocolate. Yellow team, what a great chocolate dessert. Well done. Well, yellow team, well done, you're safe. You're on to the fourth of our Heston pop-ups. Great work. HARRY: I'm just blown away. We get to cook tomorrow at the fourth Heston pop-up. I just couldn't be happier. So, red team, blue team, it comes down to the two of you and the desserts that you cooked today. The bottom team, unfortunately, will join the others in the elimination at the end of the week. Red team, we loved that caramelised white chocolate. You really pushed it right to the edge in terms of that bitterness. And paired with that pillowy cream, it was absolutely delicious. Blue team, the idea of that Japanese garden really excited us. We did love the pop of that raspberry pebble and the relief of the sesame crunch, which Heston loved. You know what? Chocolate desserts can be full of complexity. They are difficult. And there are flawed elements that we can overlook and there are flawed elements that we just can't. And for one of you that's the case today. Red team, there's that all-important balance. We are left with this overriding flavour of sweetness and there's not a lot of relief. Blue team, we didn't like the texture of that agar jelly... ..and it was bland and it was tannic. And the way you plated it up, we thought it was a miss. That's why you'll be joining the others in the elimination at the end of the week. I'm sorry. No worries. ELENA: I really feel like I have let Matt down today. I kind of pushed for this whole Japanese garden concept. The judges didn't like the pond, they didn't like the jelly. It's not a good place to be. You need to go home and get some rest, 'cause you know what? Tomorrow we're gonna make history once again with another pop-up. Yeah. Off you go. Well done. Great work. CONTESTANTS: Thank you. Sometimes you take a big swing at things and it pulls off and sometimes it doesn't. I'll definitely have to bring my A-game in the elimination. I won't be going out without a fight. ANNOUNCER: Next time in Heston's final pop-up... We're throwing you back in time. ..it's all about making history. This recipe is from 1490. I can't even read proper English. These contestants will take inspiration from the past... Wow. Have you ever done it before? ..as they fight for their future... Oh, my God. ..with one spot left in elimination. Come on. When you read that recipe, did it make any sense? This is fabulous. Who will cook their way to safety? I think that looks smashing. And who will be one step closer... It's not really ready. ..to going home? I don't know what to do. No... Captions were made possible with funding from NZ On Air. Able 2016