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S17 E41 >>> https://dai.ly/x9mhi1a

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00:01Previously on MasterChef Australia...
00:04Are you ready?
00:05The top ten set out to prove they're back to win.
00:10It's coming up to the home sprint now, so it's getting real.
00:13Sign me up.
00:14It is absolutely phenomenal.
00:17Everything on the plate is just unbelievable.
00:19But...
00:20Philip Corey!
00:22His pressure test...
00:24Dawn of a tropical new day...
00:27...was the end of the road.
00:30For Andre.
00:36And Callum's immunity-winning Pav...
00:39...had the judges dancing for joy.
00:44Tonight...
00:45The best dishes...
00:47...will take them to far away places.
00:51But for one...
00:53...it'll be their ticket home.
00:55Big day.
00:56Thank goodness.
00:57They did say it's going to be the biggest elimination ever.
00:58Yes.
00:59I wonder why.
01:00I'm facing elimination today and I'm really scared.
01:01Nine of us left and it's getting harder and harder and harder.
01:04So today's all about proving that I can cook alongside these legends...
01:06...and proving that I can move in further.
01:10Oh!
01:11Oh!
01:12Oh!
01:13Oh!
01:14Oh!
01:15Oh!
01:16Oh!
01:17Oh!
01:18Oh!
01:19Oh!
01:20Oh!
01:21Oh!
01:22Oh!
01:23Oh!
01:24Oh!
01:25Oh!
01:26Oh!
01:27Oh!
01:28Can you come for grades?
01:29Oh!
01:32Oh!
01:33Oh, I can rent countries.
01:34Here we go, gang!
01:35Yeah!
01:36Go!
01:37Come on now!
01:38We walk into the master chef kitchen and there's a whole lot of cargo boxes with different countries on them
01:45Ordinarily, they don't send you anywhere on an elimination day, so I reckon something's brewing
01:55Egypt, Nigeria
01:58Heart just started beating a little fast
02:01Laura and Sarah just for the occasion. Yep. We're ready for it. Do you feel it puts you in a mindset?
02:06It definitely does. Floral was not the day today. It's like
02:12You're on. Half the battle is mindset. The slick look really helps me
02:17Black apron it is focused and ready to just give it everything
02:24Jamie you look great too mate
02:26I'm not going to sugarcoat it this elimination is the most crucial of the competition so far
02:37My hands are sweating
02:40No one ever wants to leave this kitchen
02:43But even more so today
02:46Because of those envelopes over there
02:48Inside of them is something you desperately want
02:58Trust me you do not want to miss out on this
03:02To get your hands on one you need to survive this elimination. Let's do it
03:07I have no idea what's in those envelopes, but whatever it is. I want it
03:12As you guys know food is magic
03:17It has the ability to transport us absolutely anywhere in just one bite
03:23Each of these places is home to a beloved cuisine that's eaten all over the world
03:29I've been lucky enough to eat my way across the globe getting stuck into incredible food
03:35From the countries like the ones you see up here
03:37And that's exactly what we want to see from you today
03:40You need to choose one of these countries from up here and create a dish based on its cuisine
03:48Whichever country you choose we want to feel like we're there
03:54Whoever cooks the top four dishes will win a very special prize
04:03So give it everything you've got game on
04:07We're giving you 75 minutes
04:12The pantry and garden they're open
04:15Make sure whatever you cook it takes us to that destination
04:19Whoever cooks the least impressive dish
04:22We'll be eliminated
04:26So guys are you ready?
04:28Yes, Chef
04:30Your time starts now
04:33Oh, please took all the prawns
04:46What do I want to do with this?
04:48I've traveled all around the world presenting on food and travel shows
04:52I love exploring like little nooks and laneways
04:55And I love to draw inspiration from the traditional spices and flavors
05:00What is it?
05:00What did you choose?
05:01Lebanese
05:01Lebanese? Oh, well done
05:04Good food
05:07Oh god, I'm at the corner
05:09Sarah, what are you going for?
05:10French, of course
05:16Just for you
05:16I studied French cuisine at Le Cordon Bleu and fell in love with French food
05:23I'm doing a very classic French dish but with a twist
05:27Go on Lozzie
05:28Ah, Rabito
05:29Rabito
05:30Cornelio
05:32There's lots of countries on offer today but obviously I'm choosing Italy
05:36I'd be silly not to
05:39I'm thinking what is the perfect dish to get me through today
05:43And this is going to be a very special one
05:44Laura
05:46Hey Popo
05:47Where are you taking us?
05:48Italy, obviously
05:50Thought about Nigeria for a second but I had to hold myself back a little bit
05:53I'm so excited
05:54Okay, so what are you making?
05:55A Sicilian rabbit ragu
05:57Yeah
05:58With macaroni
05:59Yep
06:00This dish Max and I had on our honeymoon
06:02In Mount Anna and like we had to go back to have it again because it was that freaking good
06:07Fennel flavors and that like beautifully braised rabbit and then for me like the hand roll pasta
06:12It's just like so quintessentially Italy and like if I can transport myself that moment
06:16I want to be able to do that for you guys as well
06:18I'm getting emotional because like it's so close to my heart
06:20I love that it's sort of this seed of a memory
06:23Yeah
06:24That's like inspiring me today
06:26It's very, very special
06:27Yeah
06:27And I hope you transport us all back to that place
06:30Me too, Popo
06:30Fingers crossed
06:35Let's get this rabbit on then I'll do it with everything else
06:37The thing is I've never cooked rabbit in a fresh cooker before
06:41But we only have 75 minutes to cook today
06:45Wow, you're very, very, very brave
06:47I know, Chef
06:48Rabbit can be a really tough ingredient to cook with
06:52If it's not falling off the bone
06:54And I've got this terribly chewy ragu that goes with that pasta
06:59It's going to be a horrible dish to enjoy
07:02Give it a good hour
07:05Come on Janie, crack on mate
07:06Looks good
07:06Let's go
07:07Good pace
07:12What a challenge we've got today
07:13This is so exciting
07:15And I've got to say it that I've never seen the standard of cooking and the fierceness of the competition
07:22At such an even spot
07:24Like each and every one of them
07:26Like anyone could go home today
07:28But also anyone could win this competition right now
07:31Which makes it so exciting
07:33This takes us super hype
07:35Because what the contestants don't know
07:37Is that at the end of this challenge we've got a very special announcement
07:40Those who survived today are going to come with us to Doha
07:43That makes me so excited because we've seen it time and time again
07:49Something happens when you go overseas with this competition
07:52Something clicks
07:53You find inspiration
07:54You find out so much about yourself as a cook
07:57And I feel like these guys are going to lap it up
08:00And cut our airways
08:01Fry to all those destinations
08:03Yeah
08:04That's fantastic
08:05Another little layer of the challenge today
08:07Yeah
08:09Oh my god
08:09Oh yeah yeah yeah yeah
08:10Yes
08:11I travel quite widely
08:13And I've had a real love affair with Spain
08:16I spent about a month in Spain
08:18And I absolutely love it
08:20It's just got all those beautiful flavours of paprika
08:24And people were so warm friendly
08:26And there was so much in the country that
08:28As you move from north to south the flavours change
08:31So today I'm actually going to be making faella
08:35I'm keeping it pretty true to Valencia
08:38Which is sort of eastern Spain
08:40So I'm going to cook with a cast iron pan
08:42But I still want the dish to have an essence of ordra
08:47I'm going to put some yuzu kosho in it
08:49Yuzu kosho is a paste that's made from the Japanese citrus fruit yuzu
08:57We take the peel, chilli peppers, salt
09:00And it's left to ferment
09:02The heat that comes through it will really enhance the Spanish flavours
09:07I'm only using the yuzu kosho in the prawn oil
09:10And that's going to be basting the seafood
09:12So it's not going to overwhelm the entire dish
09:15Just making sure I stick to the brief
09:19Because I've been known to not follow briefs in the past
09:22So not a good thing, not a good thing on a day like today
09:26Because there's this big massive thing happening at the end of today
09:29I don't know what it is yet
09:30But I have an inkling
09:32There are eight envelopes up there
09:34And I want one of those
09:37We're looking for a sweet escape
09:40You've got 58 minutes to go
09:43Come on guys
09:45Smells good Lossi
09:46Thank you Nana
09:47How are you going? You're all good?
09:48Good, good, yep
09:49We're going to Lebanon today
09:51We're going to cook a beautiful milk pudding
09:57France resonates with my style of cooking the most
10:00I'll be doing sape les Breton
10:02Which is like a traditional French pastry
10:04I'm doing a French dish for a French man
10:07And there's definitely a lot of pressure there
10:10This is a very special cook
10:12There is a surprise at the end
10:15So I don't want to go home
10:16I'm going to go to Greece today
10:18I'm wearing some katifi red prawns
10:20Skordalia smoked yoghurt tzatziki
10:24Greece, Greece, Greece
10:25At this moment I'm a little bit panicky
10:32Everybody else is cooking and I'm still struggling to pick a country
10:36Oh my god, what am I doing?
10:37It's because it's not only about elimination today
10:40It's also there's a prize for top four dishes
10:43And at this point of a competition when everyone is so good
10:46Need to do a panchon dish that's better than everyone else
10:49So I can make any pasta you can imagine
10:53But then there's Laura
10:55Who's like kind of pasta
10:57I'm going to stay away from Italy today
11:00Jamie knows Spanish flavours really really well
11:03And I don't want to compete with that
11:04What am I really like?
11:07I have this beautiful Greek dish in my mind
11:10They're ginormous
11:11Oh
11:25Think you can be the next master chef?
11:27Only one way to find out applications are open now
11:29Head to the link below and apply
11:31We see you in the kitchen
11:35Oh my god, oh my god
11:37I'm looking around
11:47Then I see the apples
11:52And it reminds me of a dish from Turkey
11:55Am I really doing dessert?
11:57Who am I?
11:59Last one Snesh
12:01Doing stuffed Turkish apples with walnuts
12:04Oh yum
12:05It's really close to my heart
12:06Because this Turkish tradition has been passed on
12:09To my hometown as well
12:11Because Turkey's empire was in Serbia for more than 500 years
12:16But I want to show them something a little bit different
12:19At this point of competition when everyone is so good
12:22Having a good dish is not enough
12:24You need to show that you improve
12:26So I'm really thinking as I'm cooking I'm going to elevate this
12:30Oh my god so much to do where do I go first
12:33What country would you teach?
12:34Oh there's some goodies up there
12:37Actually a dish came to my mind that was a Greek dish actually
12:39Like a take on quail dolmades
12:42Oh cool
12:43Yeah like vine leaves and quail and rice and lemon and all the good gear
12:46Yeah yeah yeah
12:47Don't know why they came first
12:48Maybe because it's in like the middle of all the boxes
12:49It's sort of like a shrine around the Greek box
12:52Yeah yeah yeah
12:53I'm like oh going into the middle one
12:59The sprint
13:02Hi Lana
13:03Hello how are you?
13:04Where are you taking us?
13:05To Lebanon today
13:06So I'm going to do a beautiful version of milk pudding
13:11Usually it would be set in a ramekin dressed with sort of you know rose water flavors and pistachios
13:18So I'm going to do pistachio ganache I'm going to do pomegranate granita that's going to go with it
13:23I'm going to do some fresh compressed strawberries as well
13:26All right, just watch out the balance because it's one of those flavor profiles that can err on the side of being really syrupy and overly sweet
13:34Yes
13:34To make sure you've got enough time at the end to eat it together
13:38Yes
13:38So you can edit
13:39Yeah
13:40Okay
13:40Great thanks
13:41Thanks
13:41Alana
13:44To Pina
13:45What country?
13:47Um
13:47France
13:47Yes
13:48Foto
13:49I'm doing Sablé Routon today
13:51Routon
13:52Oh that's really hard to do
13:54I'm going to pair it with crème diplomat a plum and a raspberry sorbet and a raspberry and a rose jam
13:59And it's going to be like a french patisserie vibe
14:02The Sablé and then there's
14:05Sablé yeah
14:06They need to be crunchy
14:07Yes
14:08Yes
14:08Good luck
14:09Thank you guys
14:09Thank you so much
14:10Thank you
14:11For choosing french
14:14Ben I hear we're going to greece
14:15We are going to greece indeed
14:16Yes
14:17Yes
14:17Yes
14:17I love it
14:18I love it
14:18Where have you been to in greece
14:20The islands near athens and about as far as santorini
14:22Yeah
14:22I've probably been there six or seven times
14:24Yeah
14:24Amazing
14:24I think it's one of my favourite places
14:26Perfect
14:26And you're making
14:27So I'm doing like a katefi wrapped prawns
14:29But I'm going to do with the skordalia and like the elements of tzatziki
14:32A bit of olive
14:33It's going to be great full on
14:34So quite modern
14:35Yeah
14:35I feel like the kind of places that I've eaten at in greece
14:38No one would ever wrap a prawn in this stuff
14:40No I know what you mean
14:41I know what you mean
14:42But this is master chef
14:42I'm trying to be true to the flavours
14:44You know
14:44And then when I think of greece
14:45I just think fresh lemon herbs
14:47So I'm going to do my best to get you there
14:48Oh no I wish I was there
14:49Yeah
14:49That sounds great
14:50That sounds great
14:52Come on Jamie
15:03Crack on mate
15:04Looks good
15:04Let's go
15:05Good pace
15:07Jamie
15:08Oui chef
15:09I see this
15:10And I think one country
15:12Exactly
15:13Spain
15:14I love Spanish cuisine
15:15At a Spanish inspired venue for five years
15:18We're going south to Spain
15:19We're doing arroz cardolso
15:20So beautiful seafood wet rice
15:23This is not paella
15:24I think everybody gets caught in Spain only making one type of rice
15:27I wanted to do something a little bit different
15:29So this is beautiful and rich and generous and packed full of flavour
15:33With some beautifully cooked seafood
15:35I want you to feel like you're sitting on a beach with one pot that we're all sharing
15:39Cold glass of sherry cold beer
15:41Sit there
15:41It's the taste of Spain
15:42You know I still live there
15:44Did you?
15:45So I know your dish very very well
15:47I cannot wet
15:48Yeah
15:49So make sure you crack it
15:51Thank you guys
15:51All right mate
15:52When you make a dish for someone that knows something so well
15:56There's a lot of pressure
15:57I need to make sure this is spot on
16:00My place in the competition and whatever that special prize is at the front is at stake
16:05The key to this beautiful rice dish is actually all about the broth
16:09Big flavours that have to come through in this broth are smoked paprika, sweet paprika, saffron
16:14And then a heap of shellfish
16:17It doesn't matter where you're taking us
16:18You've got 45 minutes to get us there
16:21Let's go guys
16:2245 minutes to get us
16:23Oh my god, so much for doing
16:25All righty
16:26Let's do it
16:27Smelling winter, Jamie
16:35Yeah, that's tasty, man
16:39It's a real muscle workout
16:42My rabbit's got 20 minutes to go in the pressure cooker
16:44I'm just making my little wild fennel and aniseed crumb
16:46The motelika
16:47I'm going to start making my pasta now
16:49This is something that my husband and I actually had on our honeymoon
16:53I feel like I haven't been this emotional in the kitchen maybe all season
16:56I think when you cook something that's so close to your heart it just feels so right
17:02Loz, what are these called again?
17:03Macarona
17:04That's just the dialect of Sicily
17:07Very cool, Lozzie
17:08Thanks, Cal
17:08Looks great, mate
17:10This is such a traditional old-school way to make pasta
17:12There we go
17:13I need to roll out little bits of this dough with a steel rod
17:18That's going to create that beautiful tube
17:20So all that sauce captures inside that macaroni
17:23On down
17:24We'll be here for a while
17:26I can smell sour from here
17:31That's not very nice
17:32No, I mean, I recognise that smell
17:37As soon as I saw the countries there, I was drawn towards France
17:41I love French food
17:43I love cooking it
17:43So I'm basically going to recreate the bouillabaisse
17:48I really want to take everyone to the south of France, to Marseille where bouillabaisse originated
17:55Where the seafood comes in from the port, everything is fresh, it's really fragrant
18:00A traditional bouillabaisse is served hot, it's a big warm seafood soup and really hearty
18:06But I'm going to put my own spin on it
18:10Oh, hands are cold
18:12Hey Sarah
18:12Hello
18:13So far
18:13Uh, where are we going?
18:15We are going to France
18:16I love that
18:17Are you happy about that?
18:18Absolutely
18:19I love it
18:19What dish are you going to do?
18:21So bouillabaisse, but I'm changing it, turning it into a cold bouillabaisse
18:25Oh
18:29I'm making the bouillabaisse here, cooking all of the seafood in this
18:33And then I'm going to pop that into a siphon gun and foam it on top
18:37That's going to be my bouillabaisse over the top
18:40Of this really beautiful seafood salad
18:43Oh my gosh, your eyes
18:46A chilled bouillabaisse salad
18:49Being a Frenchman, have you ever had that in your life?
18:52No, no, they're pearl
18:53Just make sure it takes us to France and everything is perfect
18:57Yeah
18:57Thank you
18:58Do it on Mr Mark with this one
18:59You've got high expectations
19:00Thank you
19:01Oh gosh
19:03She's taking a risk on a day like today
19:06Yeah
19:07Wow, very dangerous though
19:08A lot to go wrong
19:19Bouillabaisse salad
19:20Oh my god
19:23I mean, telling a Frenchman that I'm doing a chilled bouillabaisse salad
19:28Like that could definitely be head on the guillotine
19:31Oh gosh, spoon
19:33But it's an elimination day and I came back to prove myself this time round
19:39I'm not going to be playing it safe
19:41Safe Sarah is gone
19:43Go Sarah, good pace
19:44So I really need to make sure that I finesse this broth
19:49Nice Sarah
19:50This needs to taste like a bouillabaisse because I need to reduce it into a dressing and mix it into the potatoes
19:56To turn it into a foam using the siphon gun
19:59This is sending us to France
20:01Not home
20:03Panic at the disco
20:05I am doing this Turkish stuffed apples with walnuts
20:08Took forever struggling to decide which country to be
20:12But today I need to show judges that I can push myself
20:15If I did this like in one of the first weeks of competition
20:18I'll probably just make a stuffed apple with walnuts
20:20But I'm kind of doing my twist on it to show how much I learned here
20:23I'm going to make this little walnut entremé inside
20:26But there's still a lot to do
20:28So I'm rushing everything
20:30My syrup
20:31In my apple entremé will be apple caramel, walnut praline and walnut sponge
20:39Okay
20:40I'm also making a black coffee and that lemon babina ice cream
20:45I have so many elements to finish and not enough time
20:48And now I need to push to have all elements on the planet
20:51I still want to be around to open those envelopes
20:54I don't want to miss out
20:55Don't forget your passport
20:5730 minutes left to go
21:02My Lebanese milk pudding is all ready to go
21:04I've got some granita that I'm about to pop into the blast chiller
21:08And then start moving on to some of those other elements
21:11That looks pretty Yolana
21:12Thanks Cal
21:14It's nice coming from you
21:16I'll be doing saplé breton
21:18Which is like a traditional French pastry
21:20Working on my jam and my crème patissière's chilling in the fridge
21:24The saplé is looking good
21:25It's a really good um light
21:27I just want it to be just starting to get kind of brown
21:30I don't want it to get brown
21:31I just want it to just kind of just start to get brown
21:33So hopefully 10 minutes in the next 10 minutes it should be good
21:36Hopefully John Christophe likes it
21:40I'm going to go to Greece today
21:42So I'm doing a katefi red prawns
21:44Nice Benny
21:44Gordalia is pretty much done
21:46I've smoked the yogurt and get that into a packing bag
21:48The key thing to this dish is to make sure the prawns are cooked perfectly
21:51So I'm going to take my time doing that
21:53It's time to like just go for gold and I'm not going home
21:55I'd love even more to win a prize but I'll take either today
21:59Nice one Audra
22:00Let's go mate
22:01My rice is cooking on the stove
22:03I've got all my seafood prepped
22:05Now it's really cooking my seafood over flame
22:08Today I'm going full seafood galore in my bayou
22:13I've got prawns, scallops, hippies and I've got squid
22:16Come on Audra
22:18The worst thing to do is overcook your seafood
22:20So today I'm going to cook the seafood separately to make sure that it's perfect
22:24Everything's going to go on the hbachi
22:26Because I really want that smoky charred flavour to come through
22:30I've made this hung shu's delicious prawn head oil full of yuzu kosho
22:34And that will be used to toss the seafood before and after it goes on the grill
22:39I love yuzu kosho and I think it goes so well with seafood
22:43The paprika and the prawn oil and all those flavours
22:46It's absolutely risky adding some Japanese flavours
22:49But I'm going to back myself up
22:51Because I know it's all going to gel well
22:53Beautiful
22:54It's so delicious
22:55This dish will take anybody to Spain
22:58I think your last pippi's open
23:00Hey
23:01Your last pippi's open
23:02I know
23:04This is epic
23:05Well we've got the best of the best out there and they are going hard
23:10The smells in the room are amazing
23:12I want to point out Jamie he's got aros caldozo
23:15He just talked all the talk
23:17I'm hoping he can walk the walk because the idea is a smash up
23:19Laura is making this braised rabbit and pasta dish
23:23She's just got this feel
23:24Got another touch
23:25And that just excites me so much
23:27There we go
23:28I'm a little bit worried about Audra
23:30She's doing paella
23:32But she's adding this other flavour profile which is yuzu
23:35Whoa
23:36I'm just worried that that's just going to snatch us out of the moment
23:38Yeah
23:39Yay
23:39Booyah
23:41Bez
23:43Sarah
23:43Sarah
23:44So she's got the flavours of booyah bez
23:46Then she's got some potato
23:48Which she's put through the rice and so it's really really smooth
23:51She's going to mix those two together and make a cold salad and that is going to be siphoned
23:57At the table to create this light airy booyah bez sauce
24:02One of the most courageous cooks in here
24:05I agree
24:06The thing with that though is that if she misses a mark today she could be in trouble
24:12Smelling good?
24:13Yeah it smells sick
24:16I've packed as much flavour into that broth as possible for this arroz caldozo
24:22Oof that's hot
24:23Which I'll then use to cook the rice to make it nice and soupy and homely
24:28Yeah it looks sick looks so cool
24:30It's actually the colour of Spain's flag
24:32The seafood just needs to be cooked really beautifully
24:35And the seafood I'll be using are pippies, prawns and squid
24:38I'm charring my prawns and the squid on the hibachi
24:42Trying to get a little bit of colour but I want it just cooked
24:45And then allow them to finish cooking in my broth butter that I've got on the side
24:49I really want to transport the judges to the beach side
24:52We've started a fire we've got one pot and we're cooking this dish together
24:56So what I've got in here is some clarified butter
24:58I've then just taken one of my pieces of charcoal and chucked it straight in there
25:02And encapsulated all of that smoke
25:05So that we can actually stir some of that essence of being on the beach side in Spain into the dish
25:10Looks beautiful mate
25:12Don't let this be your final destination
25:15It's 15 minutes to go
25:18Ah parsley parsley parsley parsley
25:25Let's go Lozzy you didn't push mate
25:26Yep
25:28There's 15 minutes to go it's time to release the pressure on my pressure cooker
25:33This is literally the biggest moment of my cook
25:38We're going
25:39We are going
25:41I have never cooked rabbit in a pressure cooker before
25:47I don't know if that rabbit's going to be cooked or not
25:49If it's overdone underdone
25:52There is so much riding on what's inside this pot right now
25:56All right let's see if it works
26:08I take the lid off the pressure cooker
26:11Wowie yeah she smelled good
26:13And the smell is so nostalgic
26:17But it's all going to come down to if that rabbit is perfectly cooked
26:20This rabbit needs to be falling off the bone
26:23I should be able to pull out one clean bone of rabbit
26:26Oh wow good colour
26:29Oh the rabbit is absolutely perfect literally falling off the bone
26:36Oh my god
26:38It's juicy it's tender
26:40Oh my god that's so good
26:41This is literally transporting me back to sicily like I'm gonna get really emotional about this
26:47And it's so freaking cool
26:49So cool
26:51Don't let today's cook be on ticket home
26:54Only five minutes to go
26:55Come on guys five minutes to go
26:59Oh it's pretty good
27:00Mmm it's yum
27:02It always comes down to the wire
27:04Five minutes to go
27:05And I have made a potato and bouillabaisse foam
27:09I need to start plating my seafood salad
27:11I've got my tartare in a ring mole
27:13I'm layering on that sliced poached chilled prawn
27:17I want this to feel like the south of France
27:20You know all the flavours that would go on in a bouillabaisse
27:22But totally reimagined
27:24There's a lot of risk in this dish
27:26I'm trying to get a crust at the bottom
27:28Not a paella without a crust is it?
27:29Yeah no paella without a crust
27:31But I just don't want to burn it
27:32My rice is cooked
27:33I'm hoping that I've got the perfect socrata at the bottom
27:36Now I've got to dress the entire pan with the seafood
27:39I've got my scallops sitting on its shell
27:42Prawns kind of butterflied and charred barbecue bits
27:46But that's a hint of yuzu kosho
27:48And it looks beautiful
27:49Okay guys three minutes to go
27:51Come on guys go push
27:53Come on guys push
27:54Get on the plate
27:55That broth is vibrant and rich with
28:11All of the flavours that I wanted to get in there
28:13It's the colour
28:14Yeah it looks sick
28:15I pile my seafood high
28:17Making sure they're dressed with all of that beautiful broth butter
28:20The seafood's cooked really well
28:21The rice is cooked well
28:22And the broth packs a punch
28:23Couldn't be happier
28:24I just hope I've done enough to impress Jean-Christophe
28:27Time to put it today
28:29Time to put it today
28:30It's absolute chaos
28:32I literally have nothing on plate
28:34I still need to fill the apples with cream
28:37Add my entremate
28:38Finish it off with a sponge
28:39I literally need to do the whole dish
28:42Ladies and gentlemen this is your captain speaking
28:44We are landing in 30 seconds
28:47I don't even have a plate
28:48I don't have a plate for my uncle
28:52Okay I do have it
28:53I will have it
28:55I've run out of time to do my black coffee
28:57And I don't even have a plate
28:58So I use my coffee sauces
29:00I don't have time to make it perfect
29:04Touching down in 10
29:069
29:088
29:097
29:106
29:115
29:124
29:133
29:152
29:161
29:17Well done everyone
29:20Well done
29:21Well done guys
29:22Well done
29:23Well done
29:24How proud of you
29:26This was the most hectic finish I ever had
29:29And I'm really spewing that I didn't go with some safe option like I wanted at the start
29:33I did push myself
29:35But really devastated they didn't have that time to really do it justice and make it spectacular
29:39I'm usually really happy at the end of my cook today I'm just so devastated
29:43Yeah
29:44I'm not sure today actually I'm not sure
29:52Good luck Jamie
29:53Good luck mate
29:54Good luck
29:59Jamie
30:02Hello
30:03Hi Jamie
30:09I smell that
30:10Saffron
30:14Jamie you have chosen to take us to Spain
30:17What's your dish
30:17Ah so I made arroz caldozo
30:20So soupy wet delicious seafood rice
30:24Nice
30:25So these are flavours that I absolutely adore
30:27For me this is
30:30On the beach
30:31Andalusia
30:32You've got amazing seafood from the med
30:36Start a fire
30:37One pot make this have a cold beer
30:40I'm into it
30:41Or a sherry
30:42I'm there
30:42Or a sherry
30:43Exactly right
30:43Exactly right
30:45Mate I've heard enough I'm dying to dig into this one
30:47Yeah
30:47Do you want to finish it up
30:48Yep for sure
30:52Oh
30:53Oh
30:53Oh
30:55Hello Spain
30:56It's the colour
31:01Cheers mate thank you
31:02You can smell that from a mile away
31:09The smell of the saffron and the paprika
31:12Is literally making me want to do a little jig
31:14Oh hello
31:14Do a little jig
31:16Saffron jig
31:17Ha ha ha ha
31:47I am so happy with that
32:02Like that is just the perfect dish and put together flawlessly from Jamie
32:10Look at my body look at my body
32:11Yeah it's like it just relaxes you doesn't it
32:14Can't deal
32:15That beautiful trinity of the sherry in that broth
32:18And that really beautiful seafood broth
32:20Playing a game with the paprika
32:23And the saffron in that those three are just doing a dance
32:28On top of that the seafood is all cooked beautifully
32:31He's on a hot streak
32:32He is on a hot streak
32:33He's on a hot streak at the right time
32:35And he's getting it
32:36Cooking the right dish for the right challenge
32:39Yeah
32:40This is it
32:40Yeah
32:42Yeah
32:42Arroz galdozo
32:44World dish
32:45A tricky dish to represent
32:50He's probably one of the very very best of Spain
32:56The dish himself is a great representation
32:59The way the seafood is cooked
33:02It's perfect
33:02Tasty
33:03Colourful
33:03Generous
33:04Very well combined
33:06Oh it's fantastic
33:08It reminds me of good memories
33:10Perfect
33:11Yeah
33:12You know when something hits you flavour wise so hard
33:15That you feel like every dish you've ever eaten in your life is dead to you
33:21That's kind of what that did to me
33:22I loved it so much
33:26And that flavour is just so spectacular
33:31Jamie so definitely took us to Spain
33:34We're gonna see him on the plane
33:39We're dancing
33:40Good luck
33:45Walking my dish up
33:46I'm actually really excited
33:47It's a little bit creative
33:49With flavours that I actually love
33:51It's time to take the judges to Spain
33:54Hello
33:54Hi Odra
33:57Oof
34:04I've made a baella with a yuzu kosher prawn oil
34:10Yuzu kosher
34:12Don't sound very Spanish
34:15Every time I cook a dish
34:17I always feel like to make it to cook something for someone
34:21It's got to have a little bit of me in it
34:23You want to leave a little mark
34:24I do
34:25Yeah
34:25Yeah
34:27So when we eat your dish
34:28Yes
34:28Is it going to shoot us to Spain
34:30Or take us to Japan
34:44Odra
34:45So when we eat your dish
34:46Yes
34:46Is it going to shoot us to Spain
34:48Or take us to Japan
34:50Absolutely shoot you to Spain
34:52Okay
34:52Yeah
34:53I think I did it
34:54And I hope I did it
34:55Thank you
34:55Thank you
34:56See you Zordra
34:56Zordra
34:57So we're looking for that beautiful sakura on the bottom
35:16Some of it is a bit
35:17I was a bit worried about this
35:19What do you think?
35:20Some like solid burnt bits
35:34For me the beauty and joy of a paella
35:47It is a one pan dish
35:49So cooking all the seafood separate
35:51Meant that none of those juices flowed into the rice
35:56What I'm getting is rice that's mainly tasting of the yuzu kosher
36:02If we're tasting mainly yuzu kosher
36:04We're also not tasting Spain
36:07The thing is with the cast iron pan
36:10I've got inconsistent rice
36:12Some rice is cooked really well
36:13Some rice is raw
36:15Some is overcooked
36:16Absolutely
36:17That pan has dissolved that liquid very fast very quickly
36:22And for me the seafood is really inconsistently cooked as well
36:26The scallop is under
36:28The squid is borderline
36:31Then you add the yuzu kosher
36:33The flavour was distracting me from what this dish is all about
36:36And it's the stock
36:38The smoked paprika
36:39The onions
36:40The capsicum
36:41The seafood
36:42But then I get this really like
36:43Whoa what's that?
36:44I understand Zordra wanting to put her own spin on the dish
36:47But today just wasn't the day for future
36:52Thank you
36:54I'm feeling so good about my dish
36:56It looks exactly how I wanted it to
36:58It tastes incredible
36:59For me it's transported me back to that moment in Sicily
37:03And I hope it does the same for the judges
37:06Hello
37:07Hello
37:07Hi
37:07Hi Laura
37:08Hi Laura
37:11Love the normal plate
37:13Nice nice touch
37:14So it's Macarona with a rabbit and a wild fennel molika
37:20I actually have had this a few times on my honeymoon on Mount Etna
37:25And it's probably one of my favourite places in the world
37:26Like just the the food and the produce that comes off Mount Etna
37:30It's just like it's in a different ballgame I think
37:34Well we can't wait to try it Laura
37:36Thank you so much
37:36Thank you enjoy
37:37Thanks Laura
37:38Thank you
37:38Thanks
37:41What excites me is Laura probably would have had to sift through a hundred different dishes
37:45That you know she could have cooked for us today to take us to Italy
37:48She chose this one
37:50Yeah
37:51It must be pretty special
37:52Smell it
37:57Smell that
37:58The fennel
38:01Oh my gosh
38:22That would have been the most ugly eating ever
38:28I just felt like I wasn't here
38:31The dish is perfect
38:33Like I just don't know what else to say
38:35It was just on another level
38:38It is obviously super succulent
38:40The pasta is made perfectly
38:41It's got the slightest bit of chew to it
38:43Which I wasn't expecting
38:45And then that kind of fennel pangratato at the top
38:49Yeah that's that's a special one
38:50That is a real special one
38:53It is so full of flavour
38:57So full of techniques
38:58So full of salt
39:00I don't think she could have done this better
39:02I don't think anyone could have done this better
39:04Oh yeah I agree with you
39:06And I've never been to Sicily
39:08And I can't wait possibly any longer and go to Sicily
39:11Because this is what destination is about
39:14Is food suck you in and like
39:16Like you like a passport
39:19Mate I'm at Mount Edna on my honeymoon
39:24Laura definitely took us to Mount Edna
39:26And now we're taking her to Doha
39:30Good luck
39:30Good luck
39:31Thank you
39:31That's beautiful
39:32Good luck
39:34This is me walking the plank with my piece of art
39:38Like it does look beautiful
39:39But this has to have the essence of bouillabaisse
39:42And transport all of the judges to France
39:45Yeah this was a bit crazy
39:50How are you going?
39:51Good
39:51Hi sir
39:52How are you?
39:52Right
40:01Here we go
40:02Here we go
40:07Here's what?
40:24Okay
40:26Thank you
40:26so you picked France yes what is your dish so I've made a chile bouillabaisse and then a potato
40:40and bouillabaisse foam as well I want to ask you John Christophe as resident of Frenchie
40:48what do you think of this iteration of a bouillabaisse
40:51nervous nervous lip biting what do you want to say because I'm a bouillabaisse salad
40:59it's not exactly like a big hot steaming bowl with crusty bread is it well it could be a smart
41:11idea I think it goes back to the test yeah good luck
41:21it doesn't look like a bouillabaisse but it does smell like a bouillabaisse yeah that's for sure but
41:40does it taste like a bouillabaisse that's what beautiful
41:51as a French man I was expected a bouillabaisse soup and we didn't get it we got salad instead
42:21so now I need to think is it a good idea
42:25it's ingenious yeah it's absolutely spot on and I can hear the French from Marseille seagulls so
42:40it is just perfect what I like is this potato foam yeah as you call it I think that was a nice little
42:48touch so in all I think Sarah deserve a ticket the flavors of this dish are just undeniably French
42:55the aromas everything it puts you straight into France and specifically at a fine dining restaurant
43:02she's got the seafood in there and she's served it cooked raw pickled every part is in there this
43:10doesn't have like the the comfort that a normal bouillabaisse has but it definitely has the luxury
43:15that a bouillabaisse has you know even when it came to the table it looked a million bucks and the fact
43:21that she's taking these risks you know in this competition where she could have chucked up the
43:25original and the greatest and been on that plane she still went down that road and that's why I think
43:32she's a threat in this competition is this going to take me back to France I hope so that was a crunch
44:02oh unbelievable she's nailed the subway perfectly so the perfect subway should be rich you can feel
44:13the butter it should be melting so this little crumb is going through in your mouth um I felt pretty
44:20posher than that that means you're in promise hey Ben hello so you two is Sir Grace what did you
44:30mate I've made uh catafi fried prawns with scordalia smoked yogurt and cucumber olive salad loved the way
44:39he cooked the prawns they were beautifully cooked but more impressively he managed that pastry wrap and
44:44it's golden and crunchy and textural this dish would absolutely belong in a restaurant in Greece and
44:52that's what I love about it Alana you're taking us to Lebanon what's your dish I've done my little
44:59twist on milk pudding or mulabia spin with pomegranate and barberry granita and strawberry rose and
45:07pomegranate sauce delicious couldn't be more Lebanese if I tried this dessert so she smashed the brief
45:14my only complaint about this is I feel like Alana she just needs to take a few off yeah you know and
45:20and just focus on what she wants the dish to achieve instead of trying to add things to balance that's
45:25when it can get confusing the cook was really stressful I wanted to kind of push myself but I took too long to
45:40decide on my dish and I'm really shattered because I feel my execution wasn't there
45:45it's nice you're taking us to turkey yes what's your dish so this is a um turkey stuffed apple and how
46:06and how come you went down this route I don't know I've been thinking about it since I started
46:12the cook so what happened when you first saw all those countries lined up and heard what the challenge
46:17was oh I was so excited I had like so many dishes for for Italy but I was worried oh my god there's Laura
46:23here and she's probably gonna go Italy and then I'm thinking Spanish oh my god Jamie's gonna cook
46:26I just wish I didn't think that way and if this is the dish that sends you home today how we feel I hope
46:34it's not I really love this dish I love the flavor we really upset about myself because today was
46:42literally open pantry but I think decision that I made today that couldn't cost me and I feel like I
46:51never forgive myself shall we yeah we shall there's something in the middle of that isn't there
47:13just getting through the nuts
47:20yeah that's that's like the crumbly center what's in there so there is some kind of like
47:28tofu no it's like a paste biscuity paste yeah I saw her whizzing nuts maybe and then there is
47:35a walnut oh that's a whole walnut yeah this is intriguing I cannot find any sponge but there
47:42is a big chunk of praline that was the thing that I was having trouble cutting through
47:47interesting texture
48:12what I like very much and I'm gonna say I really adore it is that syrup the apple spices obviously
48:21with the cinnamon and the stars the cloves I think that was magical where I think she goes a bit wrong
48:30is with the stuffing in the apple there was like a really big chunk of praline in that stuffing that
48:38was like a jawbreaker yeah there was supposedly a sponge in the middle that I think just dissolved
48:43with all the moisture from the apple so I'm worried about the ice creams good but I'm not sure that I
48:53associate lemon for being her with turkey that's not something I've come across during my travels there
48:57I reckon Shnez because she hasn't executed all of her elements perfectly it's really hindering this trip to
49:05turkey for me and I'm worried where she's gonna end up with this one you cook like your lives depended
49:20on it and four of you didn't just survive you thrived the cooks that brought us the top four dishes of the day
49:30all of your dishes took us far away with
50:00their appearance and flavor and aroma you smashed it for now we have to talk about the not so good news
50:11sadly for one of you this is it if I call your name please step forward you're in danger of going home
50:20and order
50:29neither of you really took us to the heart of Turkey or Spain so it came down to the technical flaws in both
50:45your dishes
50:46the textures inside your poached apple were off the praline was too hard and the stuffing was gritty
50:58order unfortunately the cook on your rice and your seafood were inconsistent
51:11and because the two most crucial elements in your paella were the seafood and the rice
51:19I'm sorry Audra that's why you're going home
51:23Audra how are you feeling I actually feel really good I mean look I came in to express and show the
51:42simplicity of cultural cuisine and that food doesn't always have to be complicated
51:47from contestant to master chef judge to back to win you have not stopped and we know you never will
51:55yeah yeah yeah
51:58this kitchen is addictive I won't deny coming back and standing this side of the bench versus the judging side it was a bit daunting it really put me out of my comfort zone which I love
52:22I love
52:32and I I've got to say I'm really proud that I've managed you to stay true to who I know
52:36and then there were eight
52:48are we ready for some big news here we go you have been staring at those envelopes all day
52:58long and it is time to see what's inside oh yes take one and don't don't open them up yet
53:06blank and you're going oh okay
53:09it took me so long to write yeah yeah yeah yeah yeah yeah yeah yeah all night
53:15me love you guys thank you
53:18oh
53:20oh
53:21my god
53:22oh my god oh
53:23oh my god
53:24my god oh my god
53:26Oh
53:27oh my god
53:28oh my god
53:30Oh
54:00You will be flying direct from Melbourne to Doha with Kata Airways to go on the adventure of a lifetime
54:11I was excited when I won an immunity pin, but this is so much better. Like this is this is genuinely so exciting
54:18We're all gonna experience Kata's rich culture vibrant markets and world-class cuisine first hand
54:24Just in case you missed it all the countries involved in today's challenge our destinations the Kata Airways applies to
54:34and
54:35four of you
54:39Are gonna be traveling with them in style
54:45Jamie you'll be flying business
54:54Oh
55:00We never have to go overseas
55:02We've never been anywhere
55:04It's taken me 12 years
55:0812 years and this is the greatest moment in vast depth history
55:13I've dreamt about this moment the judge has been like we're going to
55:16It's honestly just like the most exciting moment by far in this kitchen for me
55:22She's made it!
55:24Yes!
55:25Oh my god
55:26Give me the champagne
55:28I am ready to get on that plane feet up and explore Doha
55:33Far out
55:35Far out
55:36So good
55:37The jammies
55:38Oh
55:39I like jammies
55:40All right head on out everyone we'll see you in the airport
55:45Don't forget your first sport
55:47Good luck
55:48Au revoir
55:49Oh my gosh
55:56This week on Masterchef Australia
55:59Welcome to Doha
56:02It's an epic epicurean adventure
56:08Oh my god guys look at this
56:09We want to be as in awe of your dishes as we are this city
56:13Woah
56:14When Doha dazzles everyone
56:19Woo
56:20Dishes like this they don't just win immunity, they win the competition
56:23Wow
56:24I loved it
56:25Absolutely suited to this gorgeous setting
56:28It is sensational