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- 4 days ago
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00:18Oh, it's our first camping trip, Tom.
00:21So nice.
00:22Yeah.
00:22You know what?
00:23I think this should be it.
00:24I think you are right.
00:25Yeah, here you go.
00:28All right, I've got everything we need, just the essentials.
00:31So, starting off, we're going to need to iron this mat out nice and flat.
00:37I'm all about travelling light, so we've got this.
00:41Can't go anywhere without Trevor.
00:44Trevor.
00:44And it's Trevor's birthday, so we'll be celebrating that as well.
00:52We're not going to make it.
00:54Welcome to Great Outdoors Week.
00:55I've told you, don't bring Trevor anymore.
00:59Last time...
01:01Hello!
01:01Hello!
01:02We had a shockingly good time...
01:05Yay!
01:07..with Surprise Week.
01:09Boo!
01:09Ah!
01:10And it surprised no-one...
01:13I think you've captured happiness in this cake.
01:15..that Pamela took home Star Baker.
01:18I knew it!
01:19Beep, beep.
01:20But unfortunately, the proportions are slightly off.
01:23It wasn't a pod-y-yum finish for Glenn.
01:28This time...
01:29Out to the great outdoors.
01:31..the bakers take it outside for Great Outdoors Week.
01:35You can tell I've never done this before.
01:37..with a wild signature damper...
01:39Well, I never thought I'd say you need more ants.
01:42..and a swingin' technical...
01:44Just move your hips back.
01:45..while the showstopper...
01:47Hello, little bride.
01:48..turns picnic dreams...
01:49What a gorgeous day.
01:50..into a fancy feast.
01:52That's a banger.
02:15It's outdoors!
02:16Whee!
02:18Do you love picnics?
02:19I love picnics.
02:20Yes, me too.
02:21It's gonna be wonderful.
02:22I love the Great Outdoors.
02:24Just something about Mother Nature
02:26and the zen that you get.
02:27Great Outdoors, let's smash this.
02:29Yay!
02:29I'm hoping that channels through in the bakes,
02:32but we'll see,
02:33because you never know what's gonna happen.
02:34Bake your leg, guys.
02:42Bakers, it's time to boldly go
02:44where Tom and I have never gone before,
02:46the Great Outdoors.
02:48For your first bake,
02:50Rachel and Darren would like you to make
02:51your signature damper.
02:54It's traditionally made outdoors over hot coals,
02:57and today will be no different.
02:58We've arranged for some fire pits outside the shed.
03:01If you want some financial advice from me,
03:03I've been putting my bills into the fire pits,
03:06and it's way cheaper than paying them.
03:09And it's warmer, too.
03:11Your damper can be any flavour and shape you like,
03:14but it should include at least one Indigenous herb or spice
03:17and be served with a spread.
03:19Judges, what advice do you have for our bakers?
03:22Rotate the damper regularly so it cooks evenly.
03:26Ensure the Indigenous flavours are the hero of your bake.
03:30Bakers, you have two hours to make your signature damper.
03:33On your marks...
03:34Get set.
03:35Bake!
03:43Not that much stuff today, which is great.
03:46Damper, it's very similar to a scone,
03:49but the special thing about it is that it's cooked over campfire,
03:52so it's got that nice experience of baking it.
03:55The beauty of damper lies in its simplicity.
03:58A flour, a flavour, a pinch of salt and some liquid,
04:03and you can make the most amazing bread.
04:06Served with a spread, it really is absolutely delightful.
04:11I can never have too much cheese.
04:19G'day, Matt.
04:20Hello.
04:20Damper day.
04:21What are you making?
04:22I'm going Devonshire tea vibes, but making a bit Outback.
04:26Hoping his Outback Devonshire tea will put him in front,
04:30Matt's wattle seed damper will be served
04:33with kakadu plum jam and whipped cream.
04:36But also adding, I spot something...
04:38Well, they're not crawling anymore.
04:41They're not crawling anymore.
04:42I wanted to play around with a few exciting flavours today.
04:45So these are dehydrated tyrant ants,
04:47so that'll add a little bit of a crunch
04:49and a citrusy flavour on top of the damper.
04:52Yeah.
04:52And then on my whipped cream, I've got some bee pollen.
04:55Yeah, you're really chasing it out.
04:56Always excited to try new flavours.
04:59Just want to slowly bring that together
05:01till it becomes a nice dough-like consistency.
05:03I feel I haven't overworked it.
05:06So nice.
05:07So I was not familiar with corn dog.
05:10This has a very tart taste,
05:12kind of like close to raspberries,
05:13but a little bit tarter than that.
05:16And I quite like the taste,
05:17so I thought let's just experiment with it
05:19and see how it turns out.
05:21Served with burnt honey caramel,
05:23Nagin's damper will be made with beer,
05:25cinnamon myrtle and kwandong,
05:27sometimes called native peach.
05:30It's the beer to help with the aeration.
05:32I mean, the aeration is also like
05:33the little bit of bitterness it gives to it.
05:35I think it kind of adds to the complexity of the flavour.
05:38And you go camping,
05:39you for sure have a can of beer on your hands.
05:43I thought that'd be fun to add it into the mix.
05:51This is the hero, the Davidson plum.
05:53Look at the colour of that.
05:55It's just beauty.
05:56Hey, Pamela.
05:56Hello.
05:57I'm excited to hear about your damper.
05:59What are you making?
06:00So I am making a damper
06:01using Davidson plums today.
06:03Oh, wow.
06:04Yeah.
06:05I love the flavour of Davidson plum.
06:06So tangy.
06:08Yes.
06:08And also the colour is beautiful.
06:10That colour is amazing.
06:11Yeah.
06:12Mixing the tartness of Davidson plum
06:15with the sweetness of prunes,
06:17Pamela's damper will be served
06:18with hibiscus flour and Davidson plum jam.
06:21How do you think you're going to go baking your damper?
06:24I decided to try out my little outdoor trivet
06:28and hopefully avoid burning the bottom of my damper.
06:32It's different temperatures in that fire pit
06:34and it can get very hot on the bottom.
06:36So lifting that up might be a smart move from you.
06:40I've split my damper up into six portions.
06:43Given the smaller size, it will help with the cooking.
06:46Less risk of burning as well.
06:47We love that.
06:49So I'm filling it with heaps of that smoky cheese
06:52formed into scrolls
06:53and each scroll will be put together
06:55and once baked, it will kind of look like a pull-up art.
07:00Flavoured with smoked cheddar and kujura,
07:02otherwise known as bush tomatoes,
07:05and served with a chilli and tomato chutney,
07:08Brandon's hoping his damper scrolls
07:10won't put a dampener on things.
07:13I'm hoping that you'll just feel today
07:14that warmth and smoky feeling you get
07:16being around a fireplace,
07:18but right in the heart of my damper as well.
07:24I'm just scoring a little bit of a crisscross pattern on the top
07:27just to make it look a bit pretty.
07:30Beautiful.
07:32This is the time to show a little bit of extra stuff.
07:37All right, out to the great outdoors.
07:43Which one do I choose?
07:46With their damper dough done,
07:48it's time to get into the great outdoors
07:51and get those dampers into the hot coals.
07:53Very good.
07:55This feels really hot.
07:58Yeah, good and good.
08:01Let's do it.
08:04I'm going to place on my damper bread.
08:07How nerve-wracking.
08:08But anyway, just going to do it.
08:14You can tell I've never done this before.
08:18Anita's pepperberry damper will be flavoured with chorizo,
08:21red lester and cheddar cheese,
08:23and served with her family's favourite onion jam.
08:26Your bread smells delicious.
08:28Can you smell it?
08:28Yes, I can smell it from here.
08:30It's amazing.
08:30As long as you don't smell it burning.
08:32No, no, it's not burning, Anita.
08:34How's this for a spooky story around the campfire bakers?
08:37You have 30 minutes left.
08:4330 minutes.
08:44The bakers have to juggle making sure their damper doesn't burn
08:47whilst making their accompanying spreads.
08:50Perfect.
08:51I need to go check on my jam.
08:53Oh, is it bubbly?
08:54Yep, it's just cooking away in there.
09:00It's very important to balance out the tarnes from the Davidson plunge.
09:04And that's why I decided to add all the fruit, just to bring that balance.
09:10It's so yummy.
09:11Love my onion jam.
09:12My family love my onion jam.
09:14It goes with everything.
09:15Oh, it's divine.
09:17It's just a family favourite with everyone.
09:18So my chutney has some Roman tomatoes, red onion, ginger, apple cider,
09:23along with some chilli flakes to give you that spice and punch.
09:28So good.
09:34Back outside, it's time for the dampers to come off the hot coals.
09:39Shall we have a peek?
09:41Oh, go on.
09:43Yes.
09:44Oh.
09:44Oh.
09:46Super happy.
09:51Hello, beautiful.
09:53Looking great.
09:57Oh, perfect.
09:58It's cooked.
10:01Oh, no, this is actually pretty good.
10:04It's definitely burnt, which isn't ideal.
10:06So I'm a little bit bummed about that.
10:10She's ready.
10:11It's lovely.
10:13Very happy with it.
10:14It's got some character, but it's not like charcoal.
10:19I can hear the top top.
10:21I'm ready with that.
10:23And I've just got a glaze that I'm brushing over my damper.
10:26It's going to add a little bit of a sweetness and a shine.
10:29All right.
10:30Let's bring these in.
10:36Bakers, you have five minutes left.
10:38Five minutes.
10:40Okay.
10:40Yeah, the demonstration here is coming together.
10:42I'm happy with all my elements so far.
10:43I've got my jam, I've got my whipped cream, I've got my ants that I'll sprinkle on top.
10:54Okay.
10:55Happy with the golden collar on the top and just doing the finishing touches and decorations.
11:02There you go.
11:02I might just give it a light blaze.
11:08Let's just do this so it's on.
11:13Right.
11:14I'm scattering bee pollen on top.
11:1610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:28Back off of that damper, bakers.
11:30Well done.
11:33We did it.
11:34We did it.
11:35We did it.
11:36Well done.
11:38Looks fabulous.
11:39You happy with it?
11:40Happy, happy, happy.
11:41Good.
11:42Yeah.
11:51Anita, excellent bread.
11:53It's nice and golden on top, slightly darker around the sides.
11:56I love your presentation.
11:58I can see those pieces of chorizo on top.
12:00The onion jam looks very promising too.
12:04I do love that inviting promise of cheese in there.
12:13Your crust on your bread is really delicious on top.
12:17It's caramelised.
12:18That cheese has gone that delicious kind of nutty brown.
12:22The base is slightly over, but it's very hard with the damper to get it perfect.
12:28It's a lovely flavour inside the bread, and the cheesy pockets are delicious, as well as that chorizo.
12:33The onion jam as well on top is mind-blowing.
12:36I love that stuff.
12:38Beautiful floral painting on your bread.
12:41I think that really brings it alive, and then that jam really pops with the colour.
12:50For me, the Davidson plum was too tart.
12:53I would have toned it down a little bit or added a bit more prunes to balance that out.
12:58It was actually a really nice experience when I tried it with that beautiful jam and the cream.
13:03I think everything tastes better with jam and cream.
13:06Your damper.
13:07It has a wonderful golden colour all the way round.
13:11It looks like it's got a really good crust on it.
13:14I can see all those ants.
13:15Can't wait to try it.
13:22Well, I never thought I'd say you need more ants on your bake.
13:27But you've got a lot of wattle seed, and you could have done with a bit more, because the
13:31ants add a little bit of tartness, which I really enjoyed.
13:34You definitely needed that jam-cream combo, because it really did lift it up.
13:40It's delicious.
13:41Well done.
13:42I love the shape of your damper.
13:44It's really well-rounded.
13:46It has a nice golden colour to it.
13:49Beautifully aerated bread.
13:50That ale gave it a nice lift.
14:00I love those pieces of quondong coming through, and that myrtle was perfumed.
14:05It wasn't overpowering.
14:07When I added the butter and caramelised honey, oh, that was just delicious.
14:12I had these nice toffee notes.
14:15I love how you've created these scroll shapes.
14:18I can see you've been really generous with the filling.
14:20The cheese kind of oozing out.
14:23It's hard to cook damper.
14:25You can easily take it too far, and it has gone quite dark on the side.
14:35I do love the combination of bush tomato with the smoked cheese.
14:39I think that marries really well, and the tomato had a wonderful kick to it.
14:44Despite the fact that it's overcooked on the outside, it's almost a little bit doughy in the middle.
14:48I think your bread is just a little bit overhandled.
14:51It's gone quite heavy.
14:51So you want to be incorporating your ingredients with a lighter touch and regulating that heat a little bit better.
14:58However, flavour was excellent.
15:01It was quite the challenge working with the five hit.
15:04Different points had different temperatures.
15:06So making sure you got that even cooking and cooking all the way through was quite the challenge.
15:11I loved cooking outside over the hot coals.
15:14It was something so different.
15:16And, hey, I think I've unlocked a new skill.
15:29I think I've unlocked a new skill because it's time for your technical challenge, where the judges give you a
15:33recipe and expect you to bake it.
15:35Some of these steps have been removed through natural selection.
15:38A dog got the recipe and ate the recipe.
15:41Today's technical bake is brought to you by the person who trained Bear Grylls, Rachel Koo.
15:49Rachel, any tips for our bakers?
15:52Neat cleats and go for gold.
15:56Thanks, Rachel.
15:57The technical bake is private, so in the spirit of the great outdoors, I will invite you both to take
16:02a hike.
16:04Good luck.
16:07Now they've gone, I can share that Rachel would like you to make her Spiral Curry Puffs.
16:13Curry puffs are a popular food across Southeast Asia and are often cooked by street vendors outdoors.
16:20Rachel's Spiral Curry Puffs are made by laminating two types of pastry to create a spiral look.
16:26And are filled with spiced potato, paneer and spinach mix.
16:30In tradition with the street vendors, they'll be fried and served with a coconut salsa.
16:35Bakers, you have two hours to make Rachel's Spiral Curry Puffs.
16:39On your marks.
16:40Get set.
16:41Bake.
16:43Okay.
16:45Let's have a look.
16:48Let's do this.
16:50Ooh.
16:52What are you doing?
16:53Plain flour, I want egg, four teaspoon of sauce.
16:55All right.
16:56So, curry puffs are normally a family ritual.
16:58So, this is playing on my Asian heritage.
17:01The greatest thing about a curry puff is the size and the versatility on where you can take it.
17:07They're just so delicious and tasty.
17:08I've eaten curry puffs, the frozen ones you stick in the air fryer, but I don't understand this spiral pastry
17:13business.
17:14So, um, we'll see.
17:24These are my spiral curry puffs.
17:27Rachel, they look so beautiful.
17:30So much work in there as well.
17:31I have lots of fond memories of eating these.
17:33My mum used to make them for packed lunch and picnics.
17:36That's perfect for picking up and just having a bit of a nibble while you're outside.
17:40I don't have a nibble.
17:41I just stuff one in my mouth.
17:43They're just absolutely moorish.
17:45Can we try one, please?
17:47Oh, you don't have to ask twice.
17:57Rachel, what a crunch.
17:59Yeah, so, it's filled with the most delicious filling.
18:03Paneer and the potatoes served with a coconut salsa.
18:07That pastry was absolutely sensational.
18:10The texture was perfect.
18:12It looks really simple, but there's quite a lot of technique involved.
18:16The crunch is from the way you make the dough.
18:19You make a water dough and you make a butter dough,
18:21and you envelope the butter dough within the water dough,
18:24and then you create the layers by rolling and folding.
18:27When the butter cooks, the steam will rise,
18:30and then you get that crispy effect.
18:32Well, you've put my soggy sandwiches to shame, Rachel.
18:39Got to make a water dough and a butter dough.
18:42For the water dough, combine sifted flour, egg, water, and salt in a bowl.
18:47Knead by hand for five minutes until soft and smooth.
18:51Rachel's very clever.
18:52We've got plain flour dough with no fat in it,
18:56and then we've got one that's got a lot of fat in it,
18:59and we're going to interlace them so we get lots of layers.
19:04For the butter dough, melt butter and add sifted flour.
19:07Knead by hand for a soft dough and the rest for 10 minutes,
19:10so it's a similar process.
19:15A lot of butter.
19:17I think that's done.
19:18I don't think you can need that much more.
19:23They're your doughs?
19:24They are.
19:25They're having a little quiet moment.
19:27Yeah, they just need a little...
19:28Yeah, a little me time.
19:29I understand.
19:30We all need a little me time.
19:33With both doughs made and rested,
19:36it's time to combine water dough with butter dough.
19:39Place butter dough in the centre and enclose.
19:44Form a sealed ball.
19:46I think that's what they want.
19:49Oh, that's cute.
19:50OK.
19:51And then...
19:52Then what?
19:53Cover with a damp cloth and rest for 10 minutes.
19:56All right.
19:57While the dough has another little rest,
20:00it's time for the bakers to get spicy.
20:03For the filling, peel and dice potato into one centimetre cube.
20:10Tablespoon.
20:11Put it over here so I know I've done it.
20:13How are your curry puffs going?
20:14I think they're going good.
20:15I'm just thinking the potato filling.
20:17It smells so good.
20:20These spices are not alien to me.
20:23However, I would cook them in a different order.
20:25But I have followed how Rachel wants it.
20:29So we end up with Rachel's product and not Anita's product.
20:32OK.
20:33Now the coconut salsa.
20:35Oh, you're making the salsa already.
20:36I am making the salsa.
20:38I actually don't know how to salsa.
20:40So just move your heads back.
20:43Correct.
20:43You got the rhythm, lady.
20:44You're a natural.
20:45No one's ever told me either of those things before.
20:48And just say, mi amor.
20:49Oh, mi amor.
20:50Mi amor.
20:51Mi amor, that's it.
20:52You're ready.
20:52You'll find a peanut to that plate.
20:53Oh, my goodness.
21:00Carry up, bakers.
21:01You have one hour left.
21:03OK, one hour.
21:04All right.
21:05The coconut salsa is done.
21:06What am I doing next?
21:08Continue the dough.
21:09I'm just rolling it into a rough rectangle.
21:12And then we have to roll them up and then keep spreading them again.
21:18So that gives it that lamination.
21:20Just have to keep rolling.
21:26There's a lot of folding and rolling and flipping.
21:29And so there's a lot going on.
21:33It looks beautiful.
21:37Place a heap spoon of the filling in the center of the dough.
21:41Yep.
21:42There we go.
21:43Fold in half and press the edges together to seal.
21:48Press, press, press, press, press.
21:50All right.
21:51Now, pleat.
21:54Pleat, pleat.
21:56Is that pleating?
21:57I don't know.
21:58Well, it has to seal it up tight so all your innards don't spill all over the place.
22:01And so it looks like all neat and stuff.
22:05Rachel said neat pleat and that is definitely referring to this step right here.
22:11I think I've figured it out.
22:13Yeah, and my oil is already heating up.
22:15So as soon as I'm ready, I'll just start putting them inside.
22:18So we're going to start frying.
22:22Rachel's recipe didn't specify how hot the oil should be or how many curry puffs to cook
22:29in one go, leaving the bakers to figure it out for themselves.
22:33This is my test and I'm hoping for the best.
22:37If I was a religious man, I'd be praying right now.
22:39So the clue was golden, neat pleats.
22:43Well, we didn't get that, but maybe we can get something golden.
22:47So having done lots of frying in the past, a trick that my mother taught me with the
22:52oil, without using any thermometer, you just grab a little bit of pastry and then if you
22:58dip it into the oil, you should start to see it bubbling immediately around the edges.
23:03And as you lift it up, you want to see it slowly starting to have cooked.
23:06And that's kind of the perfect temperature you want to be popping that in.
23:10Is this considered gold?
23:11Just don't want to dump them all in because the temperature of the oil drops.
23:15I'm going for gold, not rushing it.
23:23Bakers, you have three minutes left.
23:25Ah!
23:28Hi!
23:29You have to be fried.
23:32Come on, get frying.
23:33All right, well, these are going to be the ugliest pleats.
23:36They're going to be brown, goddammit.
23:41Getting them drained so then I can have them plated up.
23:46My little monsters, tiny little monsters.
23:5130 seconds, bakers!
23:56All right, let's sort out the good ones.
23:58One, two, three, four, five, six.
24:03These are definitely rustic looking.
24:06But, you know, it's great outdoors week.
24:09We love rustic.
24:10Ten, nine, eight, seven, six, five, four, three, two, one.
24:22Step away from your puffs.
24:23Well done, bakers.
24:26Come on, again.
24:27They look great.
24:30Bakers, please bring your curry puffs to the front and place them behind your photo.
24:53I'm absolutely delighted you recreated one of my childhood favourites for picnics, curry puffs,
25:00and I can't wait to try them all.
25:02Let's try number one.
25:05I can definitely see the pastry is golden and there's lots of spirals visible.
25:10But the pleats aren't quite as neat as yours, Rachel.
25:13Let's try it.
25:15Wow.
25:16That sounds such a good crunch.
25:19As soon as I bit into the curry puff, you could hear that crispiness.
25:22It was very crunchy and the pastry kind of flaked slightly off my fingers.
25:27The filling is really delicious.
25:30It's nicely balanced in the spice.
25:32If we had a neater pleat, these would be almost as good as yours, Rachel.
25:37On to number two.
25:39Some of the curry puffs have spirals and some of them don't have any.
25:43Might be what part of the dough they've used.
25:45Maybe they used a part which wasn't laminated so well.
25:48I am worried that this might have been cooked a little bit too far because the colour is darker than
25:54yours, Rachel.
25:54We'll have to see if that has affected the interior.
26:01Wow.
26:02These curry puffs were super crunchy, but I think they were slightly over-fried.
26:07The filling was well-seasoned.
26:09I got a lovely, warm, spicy flavour.
26:11A little bit on the chunky side.
26:13I think a smaller cut filling would have made it easier to fold over and pleat the curry puff.
26:19On to number three.
26:22That's some insane spiral pastry there.
26:25I mean, the layers on that, it's nuts.
26:28It does look very crisp, but unfortunately it's split in areas.
26:35The pastry was so flaky, so thin, and the filling for me was really delicious.
26:42The pleating at the top of mine was quite thick because it was rolled too thin and too elongated, which
26:48meant that when you started doing the pleating, there's too much pastry at the top.
26:52This just goes to show how hard this recipe is to get bang on all of those small details.
26:58On to the next one.
27:00I think these look pretty awesome.
27:02Very consistent in terms of the size and the shape and also the colour.
27:09The pastry was so wonderfully crisp.
27:13It literally shattered in my mouth in terms of flakiness and butteriness.
27:18Delicious filling.
27:19Really great balance of spice.
27:20The cooking of each vegetable has been done really well.
27:23And I also enjoyed the salsa as well.
27:26It's been cut nice and fine, so I got a good mouthful of everything.
27:29These are the closest ones to yours, Rachel.
27:32Let's try the last one.
27:36I do notice that these are slightly paler than some of the others.
27:40There is a nice spiral effect in the dough.
27:47The pleating was a little bit too thick, so I had to bite through quite a lot of pastry to
27:52get to that delicious filling.
27:53The pastry, it wasn't as crisp as some of the other curry puffs, and that might be because the oil
27:59wasn't hot enough and it kind of sat in the oil a bit too long.
28:03However, the filling has been nicely cooked, it's well seasoned, and I really enjoyed the salsa.
28:11The judges will now rank the curry puffs from last to first.
28:18In fifth place...
28:22Who's this?
28:24Pamela.
28:26The pastry wasn't as crisp as mine, but the filling was well seasoned.
28:30In fourth position...
28:35Who's this?
28:36Matt.
28:38You've got some good lamination there, mate, but it's a little bit overcooked.
28:41In third place...
28:44Who's this?
28:46Anita.
28:47Amazing spiral layers, but they did split in a few places.
28:51In second place...
28:55Who's for this?
28:57Magin.
28:58Lovely crunch in your pastry.
29:00Nice flavour in the filling, just needed neater pleats.
29:03Which means, in first place...
29:07Brandon!
29:08Yeah!
29:09What a surprise!
29:11What a surprise!
29:15Lovely spiral dough, really crisp pastry.
29:19Coming number one is such a great feeling to know that something that is so meaningful
29:24that we do amongst my family, I'm able to bring out and produce something amazing for the judges.
29:31Disappointed to come last, of course it is, but I'm learning is something I've never done before,
29:35so I can't wait for the Showstopper.
29:37It should be fun and I'm going to show different skills, so I'm looking forward to it.
29:53Good morning, bakers.
29:54It's time for the Great Outdoors Showstopper.
29:57For this bake, the judges would like you to make a gourmet picnic basket.
30:01Something so fancy that I'd take it to the beach and take a photo, post that photo on Instagram
30:07and then delete the comments that say, we can tell you're holding your own hand.
30:14Your gourmet picnic basket must include one type of sandwich and two types of sweet baked treats.
30:20By the end of the picnic, it should also include three million ants.
30:25You may use any flavours you like, but the judges would like five of each item you make.
30:30Judges, how do you like your picnic baskets?
30:33Picnic food should be easy to pick up and share.
30:37I'd like a cohesive picnic, so choose flavours and textures that complement each other.
30:43Bakers, you have four hours to create your gourmet picnic basket.
30:47On your marks...
30:48Get set...
30:49Bake!
30:52Let's go.
30:56I love picnics, I love hosting them and I love planning them.
31:00But this is gonna be hectic today.
31:05The first element that I'm working on is my milk buns, which will be the bread side for my sandwiches.
31:1120 litres of oil.
31:16Hey, Negin.
31:17Hi!
31:18Hello!
31:18Tell us, what are you making today?
31:20Today I'm making an Italian flavours-inspired picnic.
31:23I've got a focaccia sandwich.
31:25Wow, excellent.
31:26Homemade focaccia, I love it.
31:28Featuring the flavours of Italy, Negin's hoping her olive focaccia, filled with mortadella, mozzarella and pistachio pesto, followed by sweet
31:39strawberry and balsamic caramel poffita rolls and ricotta and candied melon tartlets will be picnic perfecto.
31:49So, hopefully everything else is planned today and I can give you a beautiful picnic.
31:53We're looking for cohesion today.
31:55Yeah.
31:55And we want this to be a delicately prepared feast.
31:59Good luck, Negin.
32:02I'm just kneading my bread dough for my savoury sandwich.
32:05Working out my arms, that's what I'm doing.
32:08I'm going for mini buns that will be able to be consumed in two to three bites.
32:13There we are.
32:15Rising time.
32:19Bake away my lovelies.
32:25With their sandwich buns in the oven, it's time to get cracking with savoury sandwich fillings.
32:31Hello little bride.
32:32Get in my sandwich.
32:34The vein has just popped out at the top here as I remove the head.
32:38Just going to give it a little twirl around the skewer, grabbing onto it and giving it a yank and
32:43that comes right out.
32:44Ta-da.
32:47That should be very tasty.
32:50I'm making you three of my favourite things.
32:53Beef sandwich.
32:55That was the first recipe my husband made for me when he invited me over for the first time.
33:00And the only thing he knows how to cook.
33:02I just want to say kudos to your partner because usually cooking your partner a sandwich on a first date
33:08doesn't go down so well.
33:09He did really well though.
33:09He did very well.
33:11Good sandwich to make.
33:13Sharing a few of her favourite things, Pamela's hoping the judges will savour her rib-eye beef sandwiches.
33:19And that her strawberry and pistachio danish, along with her coffee-infused tiramisu choux buns, will hit the judges' sweet
33:29spot.
33:30There will be choux buns filled with tiramisu flavours, because it's my ultimate dessert.
33:34And then a little Danish that I used to grab on the go when I lived in Belgium. That's my
33:39favourite.
33:39Oh, you're such a romantic. Always seasoning your bakes with a bit of love.
33:44Yeah, for sure.
33:52They're looking amazing.
33:54Alright, perfect.
33:56Alright.
33:58Okay, I'll just put this in the fridge for a bit so it's cool.
34:02What's next?
34:04Two different sweet pastries?
34:05The bakers are on a roll.
34:07Moving on from sandwiches to the first of two sweet baked treats for their picnic.
34:14I don't know why I thought it would be a good idea to hand make sprinkles, but here we are.
34:21Still so many things to do.
34:23That has to mix for a while.
34:26Let's just keep going.
34:27Let's do my rough bath pastry.
34:30Who needs a gym membership when I'm whisking and rolling?
34:34And look at that.
34:36The most silkiest pastry cream you can get.
34:40Beautiful.
34:42When I was a little kid, I remember my first trip going to France and just being so mesmerised by
34:48all the patisseries.
34:49So I'm using the techniques of what I've seen in France.
34:53However, I'm infusing it with the flavours of Southeast Asia.
34:59Mixing Asian spice with French chic, Brandon's hoping his sweet lemongrass and ginger mille foie, along with mango friands and
35:08lychee buttercream, and savoury prawn filled brioche buns will leave the judges saying ooh la la.
35:15French patisserie is something that I hold dear to my heart.
35:20You know, I spent eight years in Paris.
35:22I love the stylish chicness the bakes have.
35:24It's very elegant, simple, but beautifully presented.
35:28So I will be expecting a little bit of that today.
35:33Good luck mate.
35:35For my showstopper gourmet picnic basket, I'm making some gajurela.
35:42Gajurela is an Indian carrot pudding and it's sweet.
35:44Sticking to the flavours she knows best, Anita's making gajurela pastry filled with creme patissiere and sweet carrot pudding.
35:54Along with Mitya Matia, a sugar syrup soaked cracker topped with pistachios and vegetable curry buns with creamy cashew baked
36:03inside.
36:03All of which are a tribute to her Indian heritage.
36:07So the theme of your picnic today is flavours of Punjab.
36:10Yeah, it's Indian flavours, but my heritage is Africa, so with my parents remaining there.
36:16And they would always travel between Uganda and Kenya, Kenya and Tanzania, Mombasa to Nairobi.
36:21And they didn't have service stations then.
36:24So this was the kind of picnic they would actually have en route, apart from the rough puff pastry, but
36:30everything else.
36:31Just bake them and they're done.
36:35That's one sweet treat down.
36:37In you go.
36:39One more to go.
36:41I'll finish off my balsamic caramel.
36:44Oh my god, there's so much to do.
36:46Multitasking today.
36:48This is dark chocolate.
36:50And I'll be using it to decorate the top of my tiramisu shoe buns.
36:56Bakers, you are halfway.
36:58Two hours left, bakers.
36:59Awesome.
37:00Heaps of time.
37:01Yeah.
37:04Is that marshmallow?
37:05This is marshmallow.
37:06This is marshmallow.
37:06For my second suite, I'm going to do all the fun things you want to have at a kid's birthday
37:10party, but elevating it enough to hopefully you guys can appreciate it as well.
37:14Serving up chocolate and marshmallow shortbread biscuits, mandarin glazed fairy bread with homemade sprinkles, and ham and aged cheddar sandwiches,
37:25Matt's hoping to be the life of the party.
37:28Your fairy bread's going to have sprinkles on top?
37:30Yes.
37:30Hand-piked sprinkles on top.
37:32That's fancy fairy bread, isn't it?
37:34Yeah, fancy.
37:34Yeah, yeah, yeah.
37:37I'm just placing the cracklin on the top of my profiterals.
37:41So cracklin is a very simple dough made of usually almond flour and flour, and it melts on top of
37:47the shoe bun as they're puffing up.
37:49It actually acts like an umbrella holding them together.
37:51And it gives a beautiful, beautiful look.
37:54These are my freons with the mango senses.
37:56You don't normally see cakes poured this way, but I like to use a piping bag, because it will precisely
38:01help me get it into all the nooks and crannies.
38:03Dodgers love layers.
38:04And with this, there will definitely be a hidden surprise, which is the mango in the center.
38:10Bakers, you have the time it takes me to complete a 15-minute hike.
38:13You have one hour.
38:15One hour to go.
38:16Pressure's on to get that cooked.
38:18Perfect.
38:27There we go.
38:28Oh no.
38:33Do you picnic much?
38:36I like picnics.
38:36I like going to the park with, you know, some food.
38:40I find as long as I'm taking a sandwich somewhere, I'm very happy to end up there.
38:46Don't panic.
38:53Oh.
38:54Nicely done.
38:56Beautiful colour.
38:59Okay.
39:00Cute.
39:00Looking beautiful.
39:03See, they're very hollow and dry, which is what you want in shoe bumps.
39:06So I'm happy with that.
39:08This recipe for Mitya Mitya is actually my mother-in-law's.
39:12So they're little deep-fried crackers and then you put them in some sugar syrup and decorate
39:17them with pistachios.
39:18I'm really pleased how they've come out and I hope I've done her justice.
39:23Oh, marshmallows have turned out great.
39:25They're set.
39:26Looking good.
39:28Jam.
39:30All right.
39:31Take my last thing from the oven.
39:33Beautiful.
39:34These are my puff pastry chocolates.
39:36I'll just have to let them cool a little bit and then I pipe my melon chitlet cream.
39:42It's time for the bakers to assemble all the elements of their trio of bakes before serving
39:47them up at their outdoor picnic.
39:50Presentation is so important today.
39:52So I want the size to be all identical as well as clean and neat.
39:59A lot's riding on these bakes for this week.
40:02So I do need to step it up a bit.
40:05So just take a bit more time and effort with the presentation.
40:08So I'm trying my utmost.
40:11I think that looks nice.
40:13So I'm just piping my strawberry cream into my choux buns.
40:21Got my biscuits at an acceptable level.
40:24My rolls done.
40:25My puffs done.
40:26I need to do a lot of assembly now.
40:29I need another pinch.
40:31Why don't we finish these burgers?
40:34We are going to eat meat on my corner.
40:37Wow.
40:37That looks pretty good.
40:41Amazing.
40:43Yeah, this is a picnic I want to attend and I want to host this one.
40:46Bakers, you have five minutes to go.
40:49Got to move those fingers.
40:51And then the teddy bears will go to their picnic.
40:57Right, there done, there done.
40:58I just need some of these.
41:00Indian food certainly is a workout.
41:02Makes you less guilty about eating it.
41:07Pam, you alright?
41:08Ah, you know.
41:09I feel like a headless chook.
41:11I will never forget this day.
41:12The day I cooked so much in four hours.
41:18Very bright things.
41:20It's so cute when they're all on little trays.
41:23Mmm.
41:24So I'm just finishing the final decorations of my choux buns.
41:26Looking so good.
41:27Yeah, everything's gone too planned so far.
41:31It's so pretty.
41:34Nice.
41:36Wow.
41:38I'm so happy.
41:40Alright, I'm gonna go set up my picnic.
41:43Let's go.
41:44Picnic time.
41:46I'm off to my party.
41:47See you out there.
41:53Alright.
41:57What a gorgeous day.
41:59This is fun.
42:02Oh.
42:03I forgot something.
42:05Go man, go you good thing.
42:09So proud of this one.
42:11Bakers, you have one minute left.
42:13The guard.
42:16Okay.
42:17Run.
42:18Go man.
42:20Your legs are steel springs.
42:23Oh, that balloon's got in the way.
42:25Catch my balloon.
42:26Okay.
42:29There you go.
42:32So cute.
42:33Finishing touches, bakers.
42:35Make your picnic tables look even more beautiful.
42:38Alright.
42:39Final bits.
42:40Little details.
42:41Ten.
42:42Nine.
42:43Eight.
42:45Seven.
42:46Six.
42:47Five.
42:49Four.
42:50Three.
42:51Two.
42:52One.
42:53Step away from your picnic baskets, bakers.
42:56Well done.
42:59Can't wait to have a picnic.
43:01Happy birthday.
43:04Yay.
43:05Well done, guys.
43:06Yay.
43:08Amazing.
43:16Bakers, well done and congratulations on finishing your gourmet picnic basket.
43:22Please, judges, go and have a wonderful picnic.
43:26We get our own picnic.
43:27Great.
43:28I just bought everything though.
43:29I didn't make it.
43:30Good.
43:32Hi, Pamela.
43:33Welcome to my picnic.
43:35It looks absolutely amazing.
43:37I love it.
43:38We have your fall in love with me buns.
43:41So I hope I will fall in love with those.
43:47Pamela, that milk bun is absolute perfection.
43:52It's soft and spongy.
43:54It's got a lovely crust on the outside.
43:57It was full of flavour with the tomato, the mustard, really well balanced.
44:02No wonder you wanted to marry your husband.
44:04Yes.
44:05This is your strawberry pastry.
44:10Really love the combination of the cream cheese and the fact that you baked it inside that tartlet.
44:15I can see all the layers in your puff pastry, but I think it could have done with more heat.
44:19It's a little bit on the blonder side, but I did really enjoy that flakiness in the pastry.
44:25Thanks.
44:26This is your tiramisu shu bun.
44:32Pamela, shu pastry, excellently done.
44:35You've got the crackling on top.
44:36Your tiramisu filling, it is perfectly balanced.
44:39It tastes like a tiramisu, but in a shu pastry.
44:42What a spread.
44:44This all looks spectacular.
44:46All right, sandwich.
44:46All right.
44:51Well, your focaccia has that signature airiness, that bounciness you expect, which is exactly what you want.
44:58Delicious sandwich filling, very generous with the mortadella and the mozzarella.
45:03It's a classic combination.
45:05The pesto was really well seasoned, nice vibrancy, and it gave it a lift.
45:09These are your strawberry profiteroles with balsamic caramel.
45:15The shu pastry on the profiteroles, for me, was perfect.
45:18Really thin and the crackling, it's just spot on.
45:22That filling was beautiful.
45:25So soft.
45:26And then you've got that little hit of the balsamic caramel, which I thought was genius.
45:30These are your puff pastry tartlets with ricotta mascarpone cream.
45:36That filling was absolutely delicious.
45:39You've got the nice sweetness of the candied melon.
45:41You've demonstrated lots of different techniques, but you brought them all together with that Italian theme.
45:46So it's a cohesive picnic.
45:49Well done.
45:51Bonjour, Vernon.
45:52Welcome to my Paris spread.
45:54Thanks, mate.
45:55Looks delightful.
45:56This is your spicy prawn brioche roll.
46:00The brioche, I think you have a lovely texture, but it's, for me, is slightly overcooked because it's quite dry.
46:08And you've got a generous amount of prawn in there.
46:11Very well seasoned.
46:12Absolutely delicious.
46:13This is your mango almond frion with lychee buttercream.
46:21Brandon, your frion's just a little bit on the dry side.
46:24Your lychee buttercream was so light and fluffy.
46:28I think it was very well balanced with the mango.
46:30This is your lemongrass and ginger milfoy.
46:35That milfoy was so flaky and golden and the layers in the pastry was excellent.
46:42I love the very subtle ginger and lemongrass that you've got going on in there.
46:48I think you've created a very beautiful, chic Parisian picnic.
46:54Hi, Anita.
46:55Welcome.
46:55This looks absolutely lovely.
46:58Your buns look very inviting there.
47:00The egg wash would have been nice had you gone all the way around.
47:04But we're going to give them a go.
47:05Yeah.
47:08Anita, showing great technique cooking something inside a bread roll.
47:12The dough is a little bit tight in terms of maybe it's been overworked a bit.
47:17I would have liked a little bit more filling to bread roll.
47:21OK.
47:22We have your crackers with pistachio.
47:27I love the crunch.
47:30They look a little bit split in some areas.
47:33So just think about how you finish off your pastry.
47:37The combination of the pistachios works well with that sugar syrup.
47:41I think it ate really well.
47:42I think I would have just liked a little bit more refinement.
47:45Yes.
47:46This is your gajarela pastry.
47:51I thought the rough puff was really well executed.
47:54It was flaky.
47:55I thought it was delicious.
47:56Very unique.
47:57I haven't had anything quite like that before.
47:59You've melded two cultures.
48:02You've got where you're from, but also you've got kind of a European pastry style there,
48:07especially with the pastry cream.
48:08And I think that works really well.
48:10I think out of everything you've presented today, this is your most successful one.
48:15We get the theme.
48:17It's child's birthday party.
48:18So much fun.
48:19I wish I had a birthday party like this.
48:22Happy birthday!
48:24These are your milk buns with ham and cheddar.
48:30Your milk buns have a really good aeration to them.
48:34It's light.
48:35It's fluffy.
48:35I think you needed more of that filling in proportion to the bread.
48:39This is your chocolate shortbread marshmallow biscuit.
48:49Matt, that's a banger.
48:50That is a party favourite.
48:51It's excellent.
48:52That raspy was really tart.
48:54You kind of balanced out the sweetness of the chocolate.
48:57So it wasn't overly sweet and I think that was a really smart move.
49:00This is your fairy bread.
49:04The pastry was so golden and flaky.
49:06The glaze with the mandarin really brought it alive because it balanced out that sweetness.
49:12Really delicious.
49:13For me, I would have done it a little bit bigger.
49:15I'm thinking this is a kids party and I want you to be a bit more generous.
49:18You can have another one if you like.
49:20Yeah, I will.
49:29How good has Great Outdoors Week been?
49:30I think the bakers did really well considering this was, for some of them, completely new.
49:36You know, cooking on fire.
49:38Yeah, I mean, I cook on fire all the time.
49:40Never on purpose, but all the time.
49:45I think this week, you know, we've got to talk about the five bakers as a whole that are left.
49:50I think what's really interesting is seeing how the bakers have developed different skill sets.
49:56Some of them have really taken on what they've learned in previous bakes,
50:00but some of them are still very much baking in their comfort zone.
50:04We need to think about, you know, who's going to be able to kick on and really show us some
50:09new things.
50:10I was really impressed with Pamela's picnic.
50:13It was quite sophisticated, a real contrast in textures and technique shown.
50:19Nagin's picnic with that Italian theme.
50:21I think she really put together a very cohesive picnic.
50:25Yeah, I thought it was a fantastic spread.
50:28She showed real great technique in all of her items.
50:32Brandon, he had this beautiful Parisian-inspired picnic, was beautifully decorated.
50:37Anita, her flavours are always bang on.
50:40I really do enjoy them, but I feel like I'm getting quite a lot of the same thing every week,
50:46and I'm thinking now maybe she could push it a little bit further in terms of skill.
50:50Anita is playing it safe.
50:52She needs to push the boat out and start baking a little bit out of her comfort zone.
50:57Now, Matt's picnic.
50:58Kid's birthday party.
51:00It was interesting.
51:01I mean, he had lots of fun ideas, but I was expecting something more.
51:06It was a little bit on the simple side.
51:08He could have zhuzhed it up a little bit more, I think.
51:11Yeah, I agree.
51:12I think he just needs to have been a bit more generous.
51:21Bakers, congratulations on a wonderful great outdoors week.
51:24Tonight, it's my turn to announce who will be the star baker.
51:28This person's bakes are inventive and bright,
51:30and we've loved watching their confidence grow along with their skills.
51:33This week's star baker is...
51:37Nagin.
51:50It's now time to find out who will be leaving us.
51:54The further we get, the harder this becomes.
51:57This person has delighted us with flavours from home and around the world.
52:02They've become the heart of the shed, and we're so sad to say goodbye to...
52:10Anita.
52:11Aw.
52:12That's okay.
52:14No, that's all good.
52:15I've had the best time.
52:19You're good.
52:20I'm gonna miss everyone and miss that buzz of being in the shed and that magical place,
52:26but I really appreciate the fact that I've got this far.
52:29I'm really proud of myself.
52:30I'm going out with a bang, and I'm going out with my head held high.
52:36Anita's brought so much good energy and positive vibes.
52:39She's everyone's friend, cheering everyone on,
52:42and she'll be truly missed in the shed.
52:45This week's star baker is Nagin.
52:50I don't know what just happened, but I'm very happy,
52:53because it means that I'm actually maybe good at it.
52:56Oh, no, Nagin.
52:58I'm so pleased for her.
52:59I love her cooking.
53:01I love her flavours.
53:02Her baking's always on point.
53:04And her spread today in that picnic was absolutely sensational.
53:08Ben! Ben! Ben! Ben! Ben! Ben! Ben!
53:11Ben! Ben! Ben! Ben! Rebel!
53:22Ben! Ben! Ben!
53:26Come on!
53:26Come on!
53:28Come on!
53:28Quem?