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S 17 E 41 >>> https://dai.ly/x9mhifu
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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!
01:28Oh!
01:29Oh!
01:30Oh!
01:31Oh!
01:32Oh!
01:33Oh!
01:34Oh, I can't rent countries.
01:35Here we go gang!
01:36Come on now!
01:37We walk into the MasterChef kitchen and there's a whole lot of cargo boxes with different countries on them.
01:43God, how are you?
01:45Ordinarily they don't send you anywhere on an elimination day, so I reckon something's brewing.
01:51Qatar's there.
01:55Egypt, Nigeria.
01:58Heart just started beating a little fast.
02:00Yeah, nice.
02:01Laura and Sarah, dressed for the occasion?
02:03Yep.
02:04We're ready for it.
02:05Do you feel it puts you in a mindset?
02:07It definitely does.
02:08Floral was not the day today.
02:10It's like war.
02:12You're on.
02:13Half the battle is mindset.
02:15The slick look really helps me.
02:17Black apron, it is focused and ready to just give it everything.
02:25Jamie, you look great too, mate.
02:27I'm not going to sugarcoat it.
02:28This elimination is the most crucial of the competition so far.
02:37My hands are sweating.
02:39No one ever wants to leave this kitchen, but even more so today because 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.
03:01To get your hands on one, you need to survive this elimination.
03:05Let's do it.
03:06I have no idea what's in those envelopes, but whatever it is, I want it.
03:13As 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 from the countries like the ones you see up here.
03:37And that's exactly what we want to see from you today.
03:41You need to choose one of these countries from up here and create a dish based on its cuisine.
03:46Whichever country you choose, we want to feel like we're there.
03:53Whoever cooks the top four dishes will win a very special prize.
04:03So give it everything you've got.
04:05Game on.
04:09We're giving you 75 minutes.
04:12The pantry and garden, they're open.
04:14What?
04:15Make sure whatever you cook, it takes us to that destination.
04:18Okay.
04:19Whoever cooks the least impressive dish will be eliminated.
04:22So guys, are you ready?
04:24Yes.
04:25Your time.
04:26Start.
04:27Now.
04:28Right away.
04:29Oh.
04:30Please stop all the prawns.
04:33What do I want to do with this?
04:35Right away!
04:44Oh, please took all the prawns.
04:46What do I want to do with this?
04:48I've travelled 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 flavours.
05:00What is it?
05:01Lebanese.
05:01Lebanese? Oh, well done.
05:04Good food.
05:05Oh, God, I've never told her.
05:08Sarah, what are you going for?
05:11French, of course.
05:12Et voilà !
05:14Vive la France!
05:16Just for you.
05:16I studied French cuisine at Le Cordon Bleu
05:20and fell in love with French food.
05:22I'm doing a very classic French dish, but with a twist.
05:27Come on, Lassie.
05:28Ah, rabito.
05:29Rabito. Cornelio.
05:32There's lots of countries on offer today.
05:34But 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?
05:42And this is going to be a very special one.
05:44Laura!
05:45Hey, Popo.
05:47Where are you taking us?
05:48Italy, obviously.
05:49I thought 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?
05:55Yep.
05:55A Sicilian rabbit ragout.
05:57Yep.
05:58Um, with macaroni.
05:59Yep.
06:00This dish Max and I had on our honeymoon.
06:01Aww.
06:02In Mount Anna, and like we had to go back to have it again because it was that freaking good.
06:06It's got fennel flavours 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 at that moment,
06:16I want to be able to do that for you guys as well.
06:18I'm getting emotional because I'm like, it's so close to my heart.
06:20I love that it's sort of this seed of a memory that's like inspiring me today.
06:26It's very, very special and I hope you transport us all back to that place.
06:30Me too, Popo.
06:31Fingers crossed.
06:35Let's get this rabbit on then I'll deal with everything else.
06:37The thing is, I've never cooked rabbit in a fresh cooker before, but 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 if 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.
07:05Crack 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
07:21competition at such an even spot.
07:24Like each and every one of them, like anyone could go home today.
07:28But also, anyone could win this competition right now, which makes it so exciting.
07:32This takes us super high because what the contestants don't know is that at the end of this challenge,
07:38we've got a very special announcement.
07:40Those who survived today are going to come with us to Doha.
07:46That 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 I always fly to all those destinations.
08:03Yeah.
08:04Yes.
08:04Fantastic.
08:05Another little layer of the challenge today.
08:07Yeah.
08:09Oh, my God.
08:09Oh, yeah, yeah, yeah, yeah.
08:10Yes.
08:11I've traveled quite widely and I've had a real love affair with Spain.
08:16I spent about a month in Spain and I absolutely love it.
08:20It's just got all those beautiful flavors of paprika and people were so warm friendly.
08:26And there was so much in the country that as you move from north to south, the flavors change.
08:31So today I'm actually going to be making faella.
08:35I'm keeping it pretty true to Valencia, which 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 Odra.
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, chili peppers, salt, and it's left to ferment.
09:02The heat that comes through it will really enhance the Spanish flavors.
09:07I'm only using the yuzu kosho in the prawn oil and 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 because 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, but I have an inkling.
09:32There are eight envelopes up there and I want one of those.
09:36We're looking for a sweet escape. You've got 58 minutes to go.
09:42Come on guys.
09:45Smells good Lossi.
09:46Thank you Nana. How are you going? You're all good?
09:48Good, good. Yep.
09:49We're going to Lebanon today. We're going to cook a beautiful milk pudding.
09:57France resonates with my style of cooking the most.
10:00I'll be doing sape le breton, which 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.
10:18We're doing some katifi red prawns.
10:20Skordalia, smoked yoghurt tzatziki.
10:24Greece, Greece, Greece.
10:27Okay, snazzy, think.
10:28At 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?
10:38It'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,
10:47need to do a punch on dish that's better than everyone else.
10:49So I can make any pasta you can imagine.
10:53But then there's Laura, who's like kind of pasta.
10:57I'm going to stay away from Italy today.
10:59Jamie knows Spanish flavours really, really well.
11:02And I don't want to compete with that.
11:06Come on, I really like it.
11:07I have this beautiful Greek dish in my mind.
11:09They're ginormous.
11:11Oh my God, oh my God, oh my God.
11:37Okay, snazzy, think.
11:40What do I do?
11:42I'm in a pantry and I don't know what to do.
11:43Oh my God, look at yourself.
11:46I'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, snazzy.
12:01Doing stuffed Turkish apples with walnuts.
12:04Oh, yum.
12:05It's really close to my heart,
12:07because this Turkish tradition has been passed on to 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.
12:47I don'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.
12:52I'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 to Lebanon today?
13:07So 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,
13:16rose water flavours and pistachios.
13:18So I'm going to do pistachio ganache.
13:20I'm going to do pomegranate granita.
13:22That's going to go with it.
13:23I'm going to do some fresh compressed strawberries as well.
13:26All right.
13:27Just watch out the balance because it's one of those flavour profiles
13:31that 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.
13:41Thanks, Po.
13:41Thanks, Alana.
13:44To Pina, what country?
13:47France.
13:47Yes.
13:48Foto.
13:49I'm doing Sable Routon today.
13:51Routon.
13:52Oh, that's really hard to do.
13:54I'm going to pair it with creme diplomat, a plum and a raspberry sorbet,
13:58and a raspberry and a rose jam.
13:59And it's going to be like a French patisserie vibe.
14:02There's Sable and then there's Sable.
14:05Sable, yeah.
14:06Does it need to be crunchy?
14:07Yes.
14:07Yes.
14:08Good luck.
14:09Thank you, guys.
14:09Thank you so much.
14:11For choosing French.
14:14Man, 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.
14:23I've probably been there six or seven times.
14:24Yeah, amazing.
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 rep prawns, but I'm going to do with the scordalia
14:30and like the elements of tzatziki, a bit of olive.
14:33It's going to be Greek 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 prawn in this stuff.
14:40No, I know what you mean.
14:41I know what you mean, but this is MasterChef.
14:42I'm trying to be true to the flavours, you know, and 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, fair enough.
14:49That sounds great.
14:50Me too.
14:50That sounds great.
14:50Take a sec.
14:51Yeah, I'm going to.
14:51I'm going to.
14:52Don't you worry.
14:52Come on, Jamie.
15:03Crack on, mate.
15:04Looks good.
15:04Let's go.
15:05Good pace.
15:07Jamie.
15:08We should have.
15:09I see this and I think one country.
15:12Exactly.
15:13Spain.
15:14I love Spanish cuisine.
15:15I had a Spanish-inspired venue for five years.
15:18We're going south to Spain.
15:19We're doing arroz cardolso, so 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 with some beautifully
15:34cooked 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.
15:43You know I used to live there.
15:44Did you?
15:45So I know your dish very, very well.
15:47I cannot do it.
15:49So make sure it's quite fit, yeah?
15:51Thank you, guys.
15:51All right, mate.
15:52When you make a dish for someone that knows something so well, there'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,
16:13saffron, and then a heap of shellfish.
16:15It doesn't matter where you're taking us, you'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.
16:34Smelly winter, Jamie.
16:35Yeah, that's tasty, man.
16:36It'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, the mollica.
16:47I'm going to start making my pasta now.
16:49This is something that my husband and I actually had on our honeymoon.
16:52I 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?
17:03Macaroni.
17:04That's just the dialect of Sicily.
17:07Very cool, Lozzy.
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.
17:28I 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.
17:44So I'm basically going to recreate the bouillabaisse.
17:49I really want to take everyone to the south of France, to Marseille, where bouillabaisse originated,
17:56where the seafood comes in from the port.
17:57Everything is fresh.
17:59It's really fragrant.
18:00A traditional bouillabaisse is served hot.
18:03It's a big, warm seafood soup and really hearty.
18:07But I'm going to put my own spin on it.
18:10Hands are cold.
18:12Hey, Sarah.
18:12Hello.
18:13So are you?
18:14Where are we going?
18:15We are going to France.
18:16I love that, Lee.
18:17You happy about that?
18:18Oh, absolutely.
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.
18:26I'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 of this really beautiful seafood salad.
18:42Oh my gosh, your eyes.
18:46A chilled bouillabaisse salad.
18:49Being a Frenchman, have you ever had that in your life?
18:52No, no, never.
18:53Just make sure it takes us to France and everything is perfect.
18:57Yeah, thank you.
18:58Do it on Mr Mark with this one.
18:59You've got high expectations.
19:02Gosh.
19:03She's taking a risk on a day like today.
19:06Yeah.
19:07Wow.
19:07Very dangerous though.
19:08A lot to go around.
19:19Bouillabaisse salad.
19:20Oh my God.
19:23I mean, telling a Frenchman that I'm doing a chilled bouillabaisse salad, like,
19:29that could definitely be head on the guillotine.
19:31Oh gosh, spoon.
19:33But it's an elimination day and I came back to
19:37prove myself this time round.
19:40I'm not going to be playing it safe.
19:41Safe Sarah is gone.
19:43Go Sarah.
19:43Good 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
19:54and mix it into the potatoes to turn it into a foam using the siphon gun.
20:00This is sending us to France, not home.
20:01Panika the Disco.
20:05I am doing this Turkish stuffed apples with walnuts.
20:08Took forever, struggling to decide which country to pick.
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 entremaine inside.
20:25But there's still a lot to do, so I'm rushing everything.
20:29Woo! My syrup.
20:32In my apple entremaine will be apple caramel, walnut praline and walnut sponge.
20:39Okay.
20:40I'm also making a black coffee and a 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 plate.
20:51Still want to be around to open those envelopes.
20:53I don't want to miss out.
20:55Don't forget your passport.
20:5730 minutes left to go!
20:59Yeah!
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, which 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 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 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.
21:38I'm going to go to Greece today.
21:42So I'm doing a katefi-wrapped prawns.
21:44Nice, Benny.
21:45Gordalia's pretty much done.
21:46I've smoked the yoghurt.
21:47I didn't 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.
21:57Nice one, Audra. Let'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.
22:09Today, I'm going full seafood galore in my bahia.
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 hapachi,
22:26because I really want that smoky charred flavour to come through.
22:30I've made this punctuous, 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 because 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.
23:09The smells in the room are amazing.
23:12What are we?
23:12I want to point out, Jamie.
23:13He's got aros caldoso.
23:15He just talked all the talk.
23:17I'm hoping he can walk the walk, because the idea is a smasher.
23:20Laura is making this braised rabbit and pasta dish.
23:23She's just got this feel, and that just excites me so much.
23:27There we go.
23:28I'm a little bit worried about Audra.
23:30She's doing paella, but she's adding this other flavour profile, which is yuzu.
23:35I'm just worried that that's just going to snatch us out of the moment.
23:38Yeah, 100%.
23:40Boo-ya-baise.
23:43Sarah?
23:43Sarah.
23:44So, she's got the flavours of booyah-baise, then she's got some potato, which she's put
23:49through the rice, 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-baise sauce.
24:03One 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.
24:22That's hot, which I'll then use to cook the rice to make it nice and soupy and homely.
24:28Yeah, it looks sick.
24:29It looks so cool.
24:30It's actually the colour of Spain's flag.
24:31And the seafood just needs to be cooked really beautifully.
24:35And the seafood I'll be using are pippies, prawns, and squid.
24:40I'm charring my prawns and the squid on the hibachi, trying to get a little bit of colour,
24:43but 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 beachside.
24:52We've started a fire, we've got one pot, and we're cooking this dish together.
24:55So 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 so that we can actually stir some of that essence of being
25:07on the beachside in Spain into the dish.
25:10Looks beautiful, mate.
25:11Don'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.
25:26You didn't push, mate.
25:26Yep.
25:29There's 15 minutes to go.
25:30It's time to release the pressure on my pressure cooker.
25:33This is literally the biggest moment of my cook.
25:38We're going.
25:38We 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, if it's overdone, underdone.
25:52There is so much riding on what's inside this pot right now.
26:06All right, let's see if it works.
26:07I take the lid off the pressure cooker.
26:11Wowee.
26:12Yeah, 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.
26:28Oh, wow.
26:28Good colour.
26:29Oh, the rabbit is absolutely perfect.
26:33Literally falling off the bone.
26:36Oh my god.
26:37It's juicy.
26:39It's tender.
26:39Oh my god, that's so good.
26:41This is literally transporting me back to Sicily.
26:45Like, I'm going to 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.
26:56Five minutes to go.
26:56Hey!
26:59Oh, it's pretty good.
27:00Mmm, it's yum.
27:02It always comes down to the wire.
27:04Five minutes to go, and I have made a potato and bouillabaisse foam.
27:08I 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.
27:16I want this to feel like the south of France.
27:20You know, all the flavours that would go on in a bouillabaisse, but 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, but 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 scallop sitting on its shell, prawns, kind of butterflied and charred barbecue bits.
27:46But that's a hint of yuzu kosho, and it looks beautiful.
27:49Okay, guys. Three minutes to go.
27:51Come on. Go push.
27:53Come on, guys. Push.
27:54Get on the plate. Come on.
27:58Okay, perfect.
28:06That broth is vibrant and rich with all 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, making sure they're dressed with all of that beautiful broth butter.
28:20The seafood's cooked really well.
28:21The rice is cooked well, and the broth packs a punch.
28:23Couldn't be happier.
28:24I just hope I've done enough to impress Jean-Christophe.
28:28Time 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, add my entremé, finish 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.
28:49I don't have a plate for my apple.
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.
29:01I don't have time to make it perfect.
29:04Touching down in 10.
29:069, 8, 7, 6, 5, 4, 3, 2, 1.
29:17This 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, but really devastated that they didn't have that time to really do it justice
29:38and make it spectacular.
29:39I'm usually really happy at the end of my cook today.
29:42I'm just so devastated.
29:43Yeah, I'm not sure today.
29:45Actually, I'm not sure.
29:47Good luck, Jamie.
29:53Good luck, mate.
29:54Good luck.
30:00Jamie.
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 on the beach.
30:30Andalusia.
30:32You've got amazing seafood from the med.
30:36Start a fire, one pot, make this.
30:38Have 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.
30:46I'm dying to dig into this one.
30:47Do you want to finish it off?
30:48Yep, for sure.
30:52Oh.
30:53Oh, hello, Spain.
30:55What's the colour?
31:01Cheers, mate.
31:02Thanks, guys.
31:02Thanks, Jerry.
31:02You can smell that from a mile away.
31:09God, the smell of the saffron and the paprika is literally making me want to do a little jig.
31:14Oh, hello.
31:14Do a little jig.
31:15Saffron jig.
31:32I'm so happy with that.
32:02Like, that is just the perfect dish and put together flawlessly from Jamie.
32:10Look at my body.
32:11Look at my body language.
32:12It just relaxes you, doesn't it?
32:14Can't deal.
32:15That beautiful trinity of the sherry in that broth and that really beautiful seafood broth.
32:20Playing a game with the paprika and the saffron in that.
32:25Those three are just doing a dance.
32:28On top of that, the seafood is all cooked beautifully.
32:30He's on a hot streak.
32:32He is on a hot streak.
32:33He's on a hot streak at the right time and he's getting it.
32:36Cooking the right dish for the right challenge.
32:39Yeah.
32:40This is it.
32:42Yeah, our galdozo dish, a tricky dish to represent.
32:50It's probably one of the very, very best of Spain.
32:52The dish itself is a great representation.
32:59The way the seafood is cooked is perfect.
33:02Tasty, colourful, generous, very well combined.
33:06You know when something hits you flavour-wise so hard that you feel like every dish you've ever eaten in your life is dead to you?
33:18That's kind of what that did to me.
33:21That's kind of what that did to me.
33:24I loved it so much and that flavour is just so spectacular.
33:31Jamie so definitely took us to Spain.
33:34We're going to see you on the plane.
33:39We're dancing.
33:40Good luck.
33:45Walking my dish up, I'm actually really excited.
33:47It's a little bit creative with flavours that I actually love.
33:51It's time to take the judges to Spain.
33:53I've made a paella with a yuzu kosher prawn oil.
34:10Yuzu kosher?
34:12Don't sound very Spanish.
34:15Every time I cook a dish, I 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.
34:27So when we eat your dish, is it going to shoot us to Spain or take us to Japan?
34:45So when we eat your dish, is it going to shoot us to Spain or take us to Japan?
34:49Absolutely shoot you to Spain.
34:52Okay.
34:53I think I did it, and I hope I did it.
34:54Thank you, Audra.
34:55Thank you, Audra.
35:10So we're looking for that beautiful sakura on the bottom.
35:13Or some of it is a bit, I was a bit worried about this.
35:19What do you think?
35:20Some like solid burnt bits.
35:33Some like solid burnt bits.
35:45For me, the beauty and joy of a paella, it is a one pan dish.
35:49So cooking all the seafood separate meant that none of those juices flowed into the rice.
35:56What I'm getting is rice that's mainly tasting of the yuzu kosher.
36:01If we're tasting mainly yuzu kosher, we're also not tasting Spain.
36:06The thing is with the cast iron pan, I'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 quick.
36:21And for me, the seafood is really inconsistently cooked as well.
36:26The scallop is under, the squid is borderline.
36:30Then you add the yuzu kosher.
36:33The flavour was distracting me from what this dish is all about.
36:36And it's the stock, the smoked paprika, the onions, the capsicum, the seafood.
36:42But then I get this really like, whoa, what's that?
36:44I understand Audra wanting to put her own spin on the dish,
36:47but today just wasn't the day for future.
36:54I'm feeling so good about my dish.
36:56It looks exactly how I wanted it to.
36:58It tastes incredible for me.
37:00It's transported me back to that moment in Sicily,
37:03and I hope it does the same for the judges.
37:06Hello.
37:07Hi.
37:07Hello, Laura.
37:08Hi, Laura.
37:11Love the normal plate.
37:13Nice, nice touch.
37:15So it's macarona with a rabbit and a wild fennel mollica.
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.
37:27Like, just the food and the produce that comes off Mount Etna is just,
37:31like, it's in a different ballgame, I think.
37:33Well, we can't wait to try it, Laura.
37:35Thank you so much.
37:37Enjoy.
37:37Thanks, Laura.
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 and take us to Italy,
37:48and she chose this one.
37:50Yeah.
37:50It must be pretty special.
37:56Smell it.
37:57Smell that.
37:58The fennel.
38:01Oh my gosh.
38:11That 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.
38:37It is obviously super succulent.
38:40The pasta is made perfectly.
38:41It's got the slightest bit of chew to it, which I wasn't expecting.
38:45And then that kind of fennel pangratata at the top.
38:49Yeah, 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.
39:04Daria, I agree with you.
39:06And I've never been to Sicily.
39:08And I cannot wait possibly any longer and go to Sicily,
39:11because this is what destination is about.
39:14This food sucks you in, and I treat 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.
39:31That'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 Bully Bay
39:42and transport all of the judges to France.
39:46Yeah, this was a bit crazy.
39:50How are you going?
39:51Good.
39:51Hi, Sarah.
39:52How are you?
39:52All right.
40:01Here you go.
40:02Here's what?
40:12Oh.
40:24Okay.
40:26so you picked france yes what is your dish so i've made a chill bouillabaisse and then a potato
40:40and a 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 idea
41:11i think it goes back to the test
41:14it doesn't look like a bouillabaisse but it does smell like a bouillabaisse yeah that's for sure but does it taste like a bouillabaisse
41:28it doesn't look like a bouillabaisse but it does smell like a bouillabaisse yeah that's for sure
41:39but does it taste like a bouillabaisse that's what i'm gonna find
41:43as a frenchman
42:13i 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
42:38so it is just perfect what i like is this potato foam yeah as you call it
42:46i think that was a nice little touch so in all i think sarah dessert a ticket
42:52the flavours of this dish are just undeniably french the aromas everything it puts you straight into france
42:59and specifically at a fine dining restaurant she's got the seafood in there and she's served it cooked
43:06roared pickled every part is in there
43:09this doesn't have like the the comfort that a normal bouillabaisse has but it definitely has the luxury that a bouillabaisse has
43:17you know even when it came to the table it looked a million bucks and the fact that she's taking these risks
43:22you know in this competition where she could have chucked up the original and the greatest and been
43:28on that plane she still went down that road and that's why i think she's a threat in this competition
43:33hey guys i've made a savoy breton a raspberry and a rose jam vanilla cream diplomat and a plum and a raspberry
43:45sorbet is this going to take me back to france i hope so
43:50oh that was a crunch
44:04oh far out unbelievable she's nailed the sablé perfectly so the perfect sablé should be rich
44:13you can feel the butter it should be melting so this little crumb is going through in your mouth
44:18um i felt pretty posh in that
44:21that means you're in promise
44:25hi ben hello so you two are sir grace what did you make i've made uh katafi fried prawns with
44:34scordalia smoked yogurt and cucumber olive salad loved the way he cooked the prawns they were beautifully
44:41cooked but more impressively he managed that pastry wrap and it's golden and crunchy and textural
44:47this dish would absolutely belong in a restaurant in greece and that's what i love about it
44:54alana you're taking us to lebanon what's your dish i've done my little twist on milk pudding or
45:01mulabia spin with pomegranate and um barberry granita and strawberry rose and pomegranate sauce
45:07delicious couldn't be more lemonades if i tried this dessert so she smashed the brief my only complaint
45:15about this is i feel like alana she just needs to take a few off yeah you know and and just focus
45:21on what she wants the dish to achieve instead of trying to add things to balance that's when it can get
45:26confusing 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 how's this how are you
45:57it's nej you're taking us to turkey yes what's your dish so this is a um turkey stuffed apple
46:06and how come you went down this route i don't know i've been thinking about it since i started the cook
46:13so what what happened when you first saw all those countries lined up and heard what the challenge was
46:17oh i was so excited i had like so many dishes for for it to leave but i was worried oh my god there's
46:23laura here and she's probably gonna go italy and then i'm thinking spanish oh my god jamie's gonna
46:26cook i just wish i didn't think that way and if this is the dish that sends you home today
46:33how will you feel oh i hope it's not i really love this dish i love the flavor
46:39be really upset about myself because today was literally open pantry but i think the decision that
46:46i made today that couldn't cost me and i feel like i will never forgive myself
47:07shall we yeah we shall
47:11there's something in the middle of that isn't there
47:16just getting through the nuts
47:22that's that's like the crumbly center what's in there so there is some kind of like to fear
47:29no it's like a paste biscuity paste yeah i saw her whizzing that's maybe and then there is brown sugar
47:35a walnut oh that's a whole walnut yeah this is intriguing i cannot find any sponge but there is a
47:42big chunk of praline that was the thing that i was having trouble cutting through
47:56coffee
48:00interesting texture
48:02interesting texture
48:09well i like very much i've got to say i really adore it is that syrup the apple spices obviously with the
48:22cinnamon and the stars the cloves i think that was magical where i think she goes a bit wrong
48:31is with the stuffing in the apple there was like a really big chunk of praline in that stuffing
48:38that was like a jawbreaker yeah there was supposedly a sponge in the middle that i
48:42think just dissolved with all the moisture from the apple so i'm worried for her the ice cream's
48:50good but i'm not sure that i associate lemon verbena with turkey that's not something i've
48:56come across during my travels there i reckon schnezz because she hasn't executed all of her
49:01elements perfectly it's really hindering this trip to turkey for me and i'm worried where she's going
49:07to end up with this one you cook like your lives depended on it
49:20and four of you didn't just survive you thrived
49:28the cooks that brought us the top four dishes of the day are
49:35sarah
49:39laura
49:43ben
49:43all of your dishes took us far away with their appearance flavor and aroma you smashed it
50:06for now we have to talk about the not so good news sadly for one of you this is it
50:16if i call your name please step forward you're in danger of going home
50:20and order
50:37neither of you really took us to the heart of turkey or spain
50:41so it came down to the technical flaws in both your dishes
50:47snez
50:49the textures inside your poached apple were off
50:54the praline was too hard and the stuffing was gritty
51:03bordra
51:03unfortunately the cook on your rice and your seafood were inconsistent
51:14and because the two most crucial elements in your paella were the seafood and the rice
51:19i'm sorry order that's why you're going home
51:32audra how are you feeling i actually feel
51:36really good i mean look i came in to express and show the simplicity of cultural cuisine
51:44um and that food doesn't always have to be complicated from contestant to masterchef judge
51:51to back to win you have not stopped and we know you never will yeah yeah yeah audra we're going
51:58to miss you so much but for now it's time to say goodbye thank you all right
52:02i love you this kitchen is addictive i won't deny coming back and standing this side of the bench
52:15versus the judging side it was a bit daunting it really put me out of my comfort zone which i love
52:30and i i've got to say i'm really proud that i've managed you to stay true to who i am
52:36give it up for audrey everybody
52:43peace out
52:46and then there were eight
52:50are we ready for some big news here we go
52:54you have been staring at those envelopes all day long and it is time to see what's
53:00inside oh yes date one and don't don't open them up yet
53:09oh kelly amazing
53:14took me so long to write all of my life
53:18oh i like the um thank you i like the stamp oh oh my god you ready to see what's inside yeah
53:24yeah yeah yeah yeah yeah yeah go on open them up oh my god you're gonna ride the stairs
53:29oh my god
53:32oh my god
53:33oh my god
53:43oh my god
53:47oh my god
53:49oh my god
54:01you'll all be flying direct from melbourne to doha with kata airways to go on the adventure of a lifetime
54:08i was excited when i won an amenity pin but this is so much better like this is this is genuinely so exciting
54:18we're all going to experience kata's rich culture vibrant markets and world-class cuisine firsthand
54:25just in case you missed it all the countries involved in today's challenge are destinations that kata airways applies to
54:34and four of you
54:39are going to be traveling with them in style
54:42you'll be flying
54:57oh my god
54:59oh my god
55:00oh my god
55:00oh my god
55:01we never have to go on a season or one of our season
55:02we've never been anywhere
55:03we've never been anywhere
55:04it's taken me 12 years
55:0812 years and this is the greatest moment in past ever history
55:12I have dreamt about this moment, the judge has been like, we're going too long.
55:17It's honestly just like the most exciting moment by far in this kitchen for me.
55:23She's made it!
55:25Yes!
55:26Oh my God.
55:27Give me the champagne.
55:29I am ready to get on that plane, feet up and explore Doha.
55:34Far out.
55:35So good.
55:37The jammies.
55:38Oh, I like jammies.
55:40Alright, head on out everyone.
55:42We'll see you at the airport.
55:46Don't forget your passport.
55:48Good night, bon voyage!
55:56This week on MasterChef Australia.
55:59Welcome to Doha!
56:02It's an epic, epicurean adventure.
56:07Oh my God guys, look at this.
56:09We want to be as in awe of your dishes as we are this city.
56:13Whoa!
56:15When Doha dazzles everyone.
56:19Dishes 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.
56:29It is sensational.
56:30Transcription by CastingWords
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