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Masterchef Australia Season 17 Episode 40 - Full
Transcript
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 Curry!
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, the best dishes...
00:47...will take them to far away places.
00:51But for one, 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 my God!
01:13Oh my God!
01:14Oh my God!
01:15Yeah!
01:16Today's all about proving that I can cook alongside these legends and proving that I
01:23can move in further.
01:25We walk into the MasterChef kitchen and there's a whole lot of cargo boxes with different
01:42countries on them.
01:45Ordinarily, they don't send you anywhere on Elimination Day, so I reckon something's brewing.
01:52Katara's there.
01:55Blue-chipped Nigeria.
01:58Heart just started beating a little fast.
02:01Laura and Sarah, just for the occasion?
02:03Yep, we're ready for it.
02:05Do you feel it puts you in a mindset?
02:07It definitely does. Floral was not the day today.
02:10It's like war. You're on.
02:13Half the battle is mindset. The slick look really helps me. Black apron, it is focused and ready to just give it everything.
02:23Jamie, you look great too, mate.
02:30I'm not going to sugarcoat it.
02:33This 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 because of those envelopes over there.
02:49Oh.
02:50Oh.
02:51Inside 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.
03:05Let's do it.
03:06I 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 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.
03:49Whichever 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.
04:05Game on.
04:08We'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.
04:19Okay.
04:20Whoever cooks the least impressive dish will be eliminated.
04:27So guys, are you ready?
04:28Yes.
04:30Your time starts now!
04:35Right away!
04:37Oh, who's took all the prawns?
04:47What do I want to do with this?
04:49I'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?
05:01What do you choose?
05:02Lebanese.
05:03Lebanese?
05:04Oh, well done.
05:05Good food.
05:07Oh God, I've never caught up.
05:09Sarah, what are you going for?
05:11French, of course.
05:13Et voilà!
05:15Vive la France!
05:16Just for you!
05:17I 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.
05:27Come on Lozzy!
05:28Ah, Rabito!
05:29Rabito!
05:30Rabito!
05:31Cornelio!
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.
05:46Laura!
05:47Hey Popo!
05:48Where are you taking us?
05:49Italy, obviously.
05:50Thought about Nigeria for a second, but I had to hold myself back a little bit.
05:54Okay, so what are you making?
05:56A Sicilian rabbit ragout.
05:58Yep.
05:59With macaroni.
06:00Yep.
06:01This dish Max and I had on our honeymoon.
06:03In Mount Enna.
06:04And 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.
06:10And 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 I'm like, it's so close to my heart.
06:21I love that it's sort of this seed of a memory.
06:24Yeah.
06:25Inspiring me today.
06:26It's very, very special.
06:27Yeah, yeah.
06:28And I hope you transport us all back to that place.
06:30Me too, Popo.
06:31Fingers crossed.
06:32Let's get rabbit on then I'll do it with everything else.
06:37Yeah, totally.
06:38Thing is, I've never cooked rabbit in a fresh cooker before.
06:42But we only have 75 minutes to cook today.
06:46Wow, you're very, very, very brave.
06:48I know, chef.
06:49Rabbit 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.
07:06Crack on, mate.
07:07Looks good.
07:08Let's go.
07:09Good 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 at such an even spot.
07:25Like, 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.
07:34This takes us super high because what the contestants don't know is 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.
07:44Yeah, yeah.
07:46Fabulous.
07:47That makes me so excited because we've seen it time and time again.
07:50Something 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.
08:01I always try to all those destinations.
08:03Yeah.
08:04That's fantastic.
08:05Another little layer of the challenge today.
08:07Yeah.
08:09Oh, my God.
08:10Oh, yeah, yeah, yeah, yeah.
08:11Yes.
08:12I travel 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 flavours of paprika and people were so warm friendly and there was so much in the country that as 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, which is sort of eastern Spain.
08:40So I'm going to cook with a kassai pan.
08:42But I still want the dish to have an essence of ordra.
08:48I'm going to put some yuzu kosho in it.
08:53Yuzu 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 flavours.
09:07I'm only using the yuzu kosho in the prawn oil and that's going to be basting the seafood.
09:13So it's not going to overwhelm the entire dish.
09:15Just making sure I stick to the breeze because I've been known to not fall a breeze in the past.
09:23So 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.
09:37We're looking for a sweet escape.
09:40You've got 58 minutes to go.
09:43Come on guys.
09:45Smells good, Lossie.
09:46Thank you, Nana. How are you going? You're all good?
09:48Good, good, yep.
09:50We'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.
10:01I'll be doing sable breton, which is like a traditional French pastry.
10:05I'm doing a French dish for a French man and there's definitely a lot of pressure there.
10:10This is a very special cook.
10:13There is a surprise at the end.
10:15So I don't want to go home.
10:17I'm going to go to Greece today.
10:19We're in some katifi red prawns.
10:21Skordalia.
10:22Smoked yoghurt tzatziki.
10:24Grease, grease, grease.
10:27Okay, snazzy, think.
10:29At this moment, I'm a little bit panicky.
10:33Everybody 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, it's also there's a prize for top four dishes.
10:43And at this point of competition, when everyone is so good, need to do a panchon dish that's better than everyone else.
10:50So I can make any pasta you can imagine.
10:52But then there's Laura, who's like, got a 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.
11:05Come on, I really like.
11:08I have this beautiful Greek dish in my mind.
11:11Genormous.
11:13Oh!
11:17Shit, what do I do?
11:25Think you can be the next MasterChef?
11:27Only one way to find out.
11:29Applications are open now.
11:30Head to the link below and apply.
11:32We see you in the kitchen.
11:35Oh my God, oh my God, oh my God.
11:38Hey Snez, I think...
11:40Shit, what do I do?
11:42I'm in a pantry and I don't know what to do.
11:44Oh my God, yes.
11:46I'm looking around.
11:48Then I see...
11:50Apples.
11:52And it reminds me of a dish from Turkey.
11:55Am I really doing dessert?
11:57Who am I?
11:59Last one, Snez.
12:01I'm doing stuffed Turkish apples with walnuts.
12:04Oh, yum.
12:06It's really close to my heart because this Turkish solution has been passed on to my hometown as well.
12:12Because Turkey's empire was in Serbia for more than 500 years.
12:15500 years.
12:17But I want to show them something a little bit different.
12:20At this point of competition, when everyone is so good, having a good dish is not enough.
12:25You need to show that you improved.
12:27So I'm really thinking as I'm cooking, I'm going to elevate this.
12:29Oh my God, so much to do.
12:31Where do I go first?
12:33What country would you teach?
12:35Oh, there's some goodies up there.
12:37Actually, a dish came to my mind that was a Greek dish, actually.
12:40Like a take on quail dolmades.
12:42Oh, cool.
12:44Yeah, like vine leaves and quail and rice and lemon and all the goodies.
12:47Yeah, yeah, yeah.
12:48I don't know why they came first.
12:49Maybe because it's in like the middle of all the boxes.
12:50It's sort of like a shrine around the Greek box.
12:53Yeah.
12:54Oh, go into the middle one.
12:59The sprint.
13:03Hi Lana.
13:04Hello, how are you?
13:05Where 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, rose 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 that can err on the side of being really syrupy and overly sweet.
13:34Yes.
13:35So make sure you've got enough time at the end to eat it together.
13:38Yes.
13:39So you can edit.
13:40Yeah.
13:41Okay.
13:42Great. Thanks, Lana.
13:44Depina.
13:45What country?
13:47France.
13:48Yes.
13:49Foto.
13:50I'm doing Sable Routon today.
13:52Routon.
13:53Oh, that's very 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 Sable and then there's Sable.
14:05Sable, yeah.
14:06They need to be crunchy.
14:07Yes.
14:08Yes.
14:09Good luck.
14:10Thank you guys.
14:11Thank you so much.
14:12Man, I hear we're going to Greece.
14:15We are going to Greece indeed.
14:16Yes.
14:17Yes.
14:18Yes.
14:19I love it.
14:20I love it.
14:21Where have you been to in Greece?
14:22The islands near Athens and about as far as Santorini.
14:23Yeah.
14:24I've probably been there six or seven times.
14:25Yeah.
14:26Amazing.
14:27I think it's one of my favourite places.
14:28Perfect.
14:29And you're making...
14:30both scordalia and like the elements of tzatziki, a bit of olive.
14:33It's going to be Greek full on.
14:34So quite modern.
14:35Yeah.
14:36I feel like the kind of places that I've eaten at in Greece, no one would ever wrap prawn
14:39in this stuff.
14:40No, I know what you mean.
14:41I know what you mean.
14:42But this is MasterChef.
14:43I'm trying to be true to the flavours, you know.
14:45And when I think of Greece, I just think fresh lemon herbs.
14:47So I'm going to do my best to get you there.
14:48Oh, no.
14:49I wish I was there.
14:50Yeah, fair enough.
14:51Me too.
14:52That sounds great.
14:53Take a sec.
14:55Yeah, I'm going to.
14:56I'm going to.
14:57Don't you worry.
14:58I don't know about that.
15:03Come on, Jamie.
15:04Back on, mate.
15:05Looks good.
15:06Let's go.
15:07Good pace.
15:08Jamie.
15:09We should have.
15:10I see this.
15:11And I think one country.
15:13Exactly.
15:14Spain.
15:15I love Spanish cuisine.
15:16I had a Spanish-inspired venue for five years.
15:18We're going south of Spain.
15:19We're doing arroz caldozo.
15:21So 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.
15:42It's the taste of Spain.
15:43You know I still live there.
15:44Did you?
15:45Did you?
15:46So I know your dish very, very well.
15:48I cannot.
15:49Wet.
15:50Yeah.
15:51So make sure you crack it.
15:52Thank you guys.
15:53When you make a dish for someone that knows something so well, there's a lot of pressure.
15:58I need to make sure this is spot on.
15:59My 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.
16:16You've got 45 minutes to get us there.
16:17Let's go guys.
16:1845 minutes to get us there.
16:19Let's go guys.
16:2045 minutes to get us there.
16:21Oh my god, so much of it.
16:22Alrighty.
16:23Let's do it.
16:24Smelly winter, Jamie.
16:25Yeah, that's tasty man.
16:26It's a real muscle workout.
16:41My 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.
16:53I 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.
17:01Loz, what are these called again?
17:03Macarona.
17:04That's just the dialect of Sicily.
17:06Very cool, Lozzy.
17:07Thanks, Cal.
17:08Looks great, mate.
17:09This 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.
17:35As soon as I saw the countries there, I was drawn towards France.
17:41I love French food.
17:42I 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, where the seafood comes in from the port.
17:58Everything 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.
18:10Oh, hands are cold.
18:12Hey, Sarah.
18:13Hello.
18:14Where are we going?
18:15We are going to France today.
18:16Love that.
18:17Are you happy about that?
18:18Absolutely.
18:19I love it.
18:20What dish are you going to do?
18:21So bouillabaisse, but I'm changing it, turning it into a cold bouillabaisse.
18:25Oh.
18:30I'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.
18:38That's going to be my bouillabaisse over the top of this really beautiful seafood salad.
18:43Oh, my gosh.
18:44Your eyes.
18:45A chilled bouillabaisse salad.
18:49Being a Frenchman, have you ever had that in your life?
18:52No.
18:53No.
18:54Just make sure it takes us to France and everything is perfect.
18:57Yeah.
18:59Do not miss the mark with this one.
19:00You've got high expectations.
19:02Oh, gosh.
19:03She's taking a risk on a day like today.
19:06Yeah.
19:07Wow.
19:08Very dangerous though.
19:09I'd love to go wrong.
19:11Ooh.
19:19Bouillabaisse salad.
19:20Oh, my God.
19:21I mean, telling a Frenchman that I'm doing a chilled bouillabaisse salad, like, that could
19:29definitely be head on the guillotine.
19:31Oh, gosh.
19:32Spoon.
19:33But it's an elimination day and I came back to prove myself this time round.
19:40I'm not going to be playing it safe.
19:42Safe Sarah is gone.
19:43Go, Sarah.
19:44Good pace.
19:45So 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
19:55it into the potatoes to turn it into a foam using the siphon gun.
20:00This is sending us to France, not home.
20:03Panik at the disco.
20:05I am doing this Turkish stuffed apples with walnuts.
20:08Took forever.
20:09Struggling 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, I'll probably just make a stuffed
20:19apple with walnuts.
20:20But I'm kind of doing my twist on it to show how much I learned here.
20:24I'm going to make this little walnut entremé inside.
20:26But there's still a lot to do.
20:28So I'm rushing everything.
20:30Woo!
20:31My syrup.
20:32In my apple entremé will be apple caramel, walnut praline and walnut sponge.
20:38Okay.
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.
20:51I still 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 tiller
21:08and then start moving on to some of those other elements.
21:11That looks pretty, Yolana.
21:12Thanks, Kel.
21:13It'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 quen patissiere's chilling in the fridge.
21:24The saplé is looking good.
21:26It'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.
21:37Hopefully John Christophe likes it.
21:40I'm going to go to Greece today.
21:42So I'm doing a katefi-wrapped prawns.
21:44Nice, Benny.
21:45Cordelia's pretty much done.
21:46I've smoked the yoghurt.
21:47I didn't get that into a piping 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.
21:58Nice 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.
22:09Today 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
22:22to 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 hung shu's delicious prawn head oil
22:33full of yuzu kosho,
22:35and that will be used to toss the seafood
22:37before and after it goes on the grill.
22:39I love yuzu kosho,
22:41and 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.
22:56This 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.
23:03This is epic.
23:05We've got the best of the best out there,
23:07and they are going hard.
23:09The smells in the room are amazing.
23:12I want to point out, Jamie,
23:14he's got aros caldozo.
23:15He just talked all the talk.
23:17I'm hoping he can walk the walk
23:18because the idea is a smasher.
23:20Laura is making this braised rabbit and pasta dish.
23:22She'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,
23:34which is yuzu.
23:35Whoa.
23:36Just worried that that's just going to snatch us out of the moment.
23:38Yeah.
23:39100%.
23:40Booyah Bays.
23:41Sarah.
23:42Sarah.
23:43Sarah.
23:44So she's got the flavours of Booyah Bays,
23:46then she's got some potato,
23:48which she's put through the rice,
23:50and so it's really, really smooth.
23:51She's going to mix those two together
23:53and make a cold salad,
23:55and that is going to be siphoned at the table
23:59to create this light, airy Booyah Bays sauce.
24:03She's one of the most courageous cooks in here.
24:05I agree.
24:06The thing with that, though,
24:07is that if she misses a mark today,
24:09she could be in trouble.
24:13Is that one good?
24:14Yeah, it smells sick.
24:16I've packed as much flavour into that broth as possible
24:19for this arroz caldozo.
24:21Oof.
24:22That's hot.
24:23Which I'll then use to cook the rice
24:25to make it nice and soupy and homely.
24:27Yeah, it looks sick.
24:29It looks so cool.
24:30It's actually the colour of Spain's flag.
24:32The seafood just needs to be cooked really beautifully.
24:35The seafood I'll be using are pippies, prawns and squid.
24:40I'm charring my prawns and the squid on the hibachi.
24:42I'm trying to get a little bit of colour,
24:43but I want it just cooked
24:45and then allow them to finish cooking
24:47in 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.
24:53We've got one pot
24:54and 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
25:00and chucked it straight in there
25:02and encapsulated all of that smoke
25:05so that we can actually stir some of that essence
25:07of being on the beachside in Spain
25:09into the dish.
25:10Looks beautiful, mate.
25:12Don't let this be your final destination.
25:15Fifteen minutes to go.
25:18Ah, parsley, parsley, parsley, parsley.
25:21Let's go, Lozzy. You need to push, mate.
25:26Yep.
25:27There's fifteen 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.
25:36We're going.
25:39We are going.
25:41I have never cooked rabbit in a pressure cooker before.
25:45I don't know if that rabbit's going to be cooked or not,
25:49if it's overdone, underdone.
25:51There is so much riding on what's inside this pot right now.
26:06Let's see if it works.
26:08I take the lid off the pressure cooker.
26:11Wowie.
26:12Yeah, she smelled good.
26:14And 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.
26:29Good colour.
26:30Oh, the rabbit is absolutely perfect.
26:33Literally falling off the bone.
26:37Oh, my God.
26:38It's juicy.
26:39It's tender.
26:40Oh, my God.
26:41That's so good.
26:43This is literally transporting me back to Sicily.
26:46Like, I'm going to get really emotional about this.
26:48And it's so freaking cool.
26:50So cool.
26:51Don't let today's cook be your ticket home.
26:54Only five minutes to go.
26:55Come on, guys.
26:56Five minutes to go.
26:57Oh, it's pretty good.
27:00Yum.
27:01Mmm, yum.
27:02It always comes down to the wire.
27:04Five minutes to go.
27:06And I have made a potato and bouillabaisse foam.
27:09I need to start plating my seafood salad.
27:12I've got my tartare in a ring mole.
27:14I'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, but I just don't want to burn it.
27:32My rice is cooked.
27:34I'm hoping that I've got the perfect socrata at the bottom.
27:37Now I've got to dress the entire pan with the seafood.
27:39I've got my scallops sitting on its shell, prawns,
27:43kind of butterflied and charred barbecue bits.
27:46But that's a hint of yuzu kosho, and it looks beautiful.
27:49OK, guys, three minutes to go.
27:51Come on, go push!
27:53Go on, guys.
27:54Push.
27:55Get on the plate.
27:56Come on.
27:59OK, perfect.
28:00That broth is vibrant and rich
28:11with 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,
28:17making sure they're dressed with all of that beautiful broth butter.
28:20The seafood's cooked really well, the rice is cooked well,
28:22and the broth packs a punch.
28:24Couldn't be happier.
28:25I just hope I've done enough to impress Jean-Christophe.
28:27Time 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 entremé, finish it off with a sponge.
28:40I 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.
28:52OK, I do have it.
28:54I will.
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 ten!
29:07Nine, eight, seven, six, five, four, three, two, one!
29:18Well done, everyone.
29:19Well done.
29:20Well done.
29:21Well done, guys.
29:22Well done.
29:23Well done.
29:24Well done.
29:25I'm proud of you.
29:26This was the most hectic finish I ever had,
29:28and I'm really spewing that I didn't go with some safe option
29:31like I wanted at the start.
29:33I did push myself, but really devastated that they didn't have
29:36that time to really do it justice and make it spectacular.
29:39I'm usually really happy at the end of my cook today.
29:42I'm just so devastated.
29:43Um, yeah.
29:44I'm not sure today.
29:45Actually, I'm not sure.
29:52Good luck, Jamie.
29:53Good luck, Jamie.
29:54Good luck, mate.
29:55Good luck.
29:56Jamie.
29:57Hello.
29:58Hi, Jamie.
29:59Good smell of that.
30:00Saffron.
30:01Jamie, you have chosen to take us to Spain.
30:17What's your dish?
30:18Ah, so I made arroz caldozo.
30:20It's a soupy, wet, delicious seafood rice.
30:24Nice.
30:25So these are flavours that I absolutely adore.
30:28For me, this is on the beach.
30:31Andalusia.
30:32You've got amazing seafood from the Med.
30:35Start a fire.
30:37One pot.
30:38Make this.
30:39Have a cold beer.
30:40I'm into it.
30:41Or a sherry.
30:42I'm there.
30:43Or a sherry.
30:44Exactly right.
30:45Mate, I've heard enough.
30:46I'm dying to dig into this one.
30:48Do you want to finish it off?
30:49Yep, for sure.
30:50Oh.
30:51Hello, Spain.
30:52It's a colour.
30:53Cheers, mate.
30:55Thanks, guys.
30:56Thanks, Gerry.
30:57You can smell that from a mile away.
31:10The smell of the saffron and the paprika is literally making me want to do a little jig.
31:14Oh, hello.
31:15Let's do a little jig.
31:16Let's do a little jig.
31:17What's that on jig?
31:18Oh, man.
31:21Oh, man.
31:47I am so happy with that, but that is just the perfect dish and put together flawlessly
32:09from Jamie.
32:10Look at my body.
32:11Look at my body.
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
32:20broth.
32:21Playing a game with the paprika and 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 and he's getting it, cooking the right dish for
32:38the right challenge.
32:39Yeah.
32:40This is it.
32:42Yeah, arroz caldozo were a dish, a tricky dish to represent.
32:50He's probably one of the very, very best of Spain.
32:54The dish himself is a great representation.
33:00The way the seafood is cooked is perfect, tasty, colourful, generous, very well combined.
33:06Oh, it's fantastic.
33:07It reminds me of good memories.
33:09Perfect.
33:10Yeah.
33:11You know when something hits you flavour-wise so hard that you feel like every dish you've
33:17eaten in your life is dead to you.
33:19That's kind of what that did to me.
33:24I loved it so much.
33:26And that flavour is just so spectacular.
33:30Jamie so definitely took us to Spain.
33:34We're going to see you on the plane.
33:35We're going to see you on the plane.
33:36Yeah.
33:37We're dancing.
33:38Good luck.
33:39Good luck.
33:40Gracias muchachos.
33:41Walking my dish up.
33:42I'm actually really excited.
33:43It's a little bit creative.
33:44With flavours that I absolutely love.
33:45It's time to take the judges to Spain.
33:46Hello.
33:47Hi Odra.
33:48Ooh.
33:49I've made a paella with a yuzu kosher prawn oil.
33:51Yuzu kosher.
33:52That sounds very Spanish.
33:53babe. Hello. Hi Odra. I've made a baella with a yuzu kosher prawn oil. Yuzu kosher? Doesn't
34:12sound very Spanish. Every time I cook a dish, I always feel like to make it, to cook something
34:20for someone, it's got to have a little bit of me in it. You want to leave a little mark.
34:24I do. Yeah. Yeah. So when we eat your dish, is it going to shoot us to Spain or take us
34:31to Japan?
34:43Odra. So when we eat your dish, is it going to shoot us to Spain or take us to Japan?
34:49Absolutely shoot you to Spain. Okay. Yeah. I think I did it and I hope I did it. Thank
34:55you, Odra.
34:56Thank you, Odra.
34:57So we're looking for that beautiful sakura on the bottom. Some of it is a bit, I was a bit
35:17worried about this. What do you think? Some like solid, burnt bits. For me, the beauty
35:24and joy of a paella, it is a one pan dish. So cooking all the seafood separate meant that
35:31none of those juices flowed into the rice. What I'm getting is rice that's mainly tasting of the yuzu
35:38kosher.
35:39If we're tasting mainly yuzu kosher, we're also not tasting Spain.
35:46The thing is with the cast iron pan, I've got inconsistent rice. Some rice is cooked really well, some rice is raw, some is overcooked.
35:53Absolutely. That pan has dissolved that liquid very quickly. And for me, the seafood is raw.
36:02mainly yuzu kosher we're also not tasting Spain the thing is with the cast iron pan I've got
36:10inconsistent rice some rice is cooked really well some rice is raw some is overcooked absolutely
36:16that pan has dissolved that liquid very fast very quick and for me the seafood is really
36:24inconsistently cooked as well the scallop is under the the squid is borderline then you add the yuzu
36:32kosher the flavor was distracting me from what this dish is all about and it's the stock the
36:38smoked paprika the onions the capsicum the seafood but then I get this really like whoa what's that
36:44I understand order wanting to put her own spin on the dish but today just wasn't the day for future
36:49thank you I'm feeling so good about my dish it looks exactly how I wanted it to it tastes incredible for
37:00me it's transported me back to that moment in Sicily and I hope it does the same for the judges
37:05nice nice touch so it's macarona with a rabbit and a wild fennel mollica I actually have had this a few
37:22times um on my honeymoon on Mount Etna and it's very one of my favorite places in the world like just the
37:27the food and the produce that comes off Mount Etna it's just like it's in a different ballgame I
37:32think well we can't wait to try it Laura thank you so much thank you enjoy thanks thanks what excites
37:41me is Laura probably would have had to sift through a hundred different dishes that you know she could
37:46cook for us today to take us to Italy and she chose this one yeah it must be pretty special
37:52smell it smell that the fennel oh my gosh
38:02that would have been the most ugly eating ever I just felt like I wasn't here
38:30the dish is perfect like I just don't know what else to say it was just on another level
38:37um it is obviously super succulent the pasta is made perfectly it's got the slightest bit of chew to
38:43it which I wasn't expecting um and then that kind of fennel pangratato at the top yeah that's that's a
38:50special one that is a real special one it is so full of flavor so full of techniques so full
38:59of salt I don't think she could have done this better I don't think anyone could have done this
39:03better oh yeah I agree with you and I've never been to Sicily and I can't wait possibly yeah any
39:10longer and go to Sicily because this is what destination is about is food suck you in and I
39:16like you like a passport mate I'm at Mount Edna on my honeymoon Laura definitely took us to Mount Edna
39:26and now we're taking her to Doha this is me walking the plank with my piece of art like it does look
39:39beautiful but this has to have the essence of bully base and transport all of the judges to France yeah
39:46this is a bit crazy hey there's a good hi sir how are you all right here we go
40:05oh yeah this is what
40:16so you picked France yes what is your dish so I've made a chill bully base and then a potato
40:40and boy your base fine as well I want to ask you John Christophe as resident Frenchie what do you
40:49think of this iteration of a weird is nervous lip biting what do you want to say because I'm a
40:58boo your best salad it's not exactly like a big hot steaming bowl with crusty bread is it well it
41:10could be a smart idea I think it goes back to the test good luck
41:19good luck it doesn't look like a booyah best but it does smell like a booyah best yeah that's for
41:39sure but does it taste like a booyah best that's what we're going to find
42:09as a French man I was expected a booyah best 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 it's absolutely spot on and I can hear the French from Marseille seagulls so it is
42:41just perfect well I like is this potato foam yeah as you call it I think that was a nice little touch
42:48so 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 roared pickled every part is in there
43:08this doesn't have like the the comfort that a normal booyah best has but it definitely has the luxury
43:15that a booyah base 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
43:32think she's a threat in this competition
43:33I've made a sablé Breton a raspberry and a rose jam vanilla creme diplomat and a plum and a raspberry
43:45sorbet is this going to take me back to France I hope so that was a crunch
43:54oh far out unbelievable she's nailed the sablé perfectly so the perfect sablé should be rich you
44:13can feel the butter it should be melting so this little crumb is going through in your mouth
44:18um I felt pretty posh eating that that means you're in promise hey Ben hello so you two are
44:28Sir Grace what did you make I've made katafi fried prawns with scordalia smoked yogurt and cucumber
44:36olive salad loved the way he cooked the prawns they were beautifully cooked but more impressively he
44:42managed that pastry wrap and it's golden and crunchy and textual this dish would absolutely belong
44:49in a restaurant in Greece and that's what I love about it Alana you're taking us to Lebanon what's
44:57your dish I've done my little twist on milk pudding or mulabia a spin with pomegranate and barberry granita
45:05and strawberry rose and pomegranate sauce delicious couldn't be more Lebanese if I tried this
45:12dessert so she smashed the brief my only complaint about this is I feel like Alana she just needs to
45:19take a few off yeah you know and and just focus on what she wants the dish to achieve instead of
45:24trying to add things to balance that's when it can get confusing the cook was really stressful I wanted
45:37to kind of push myself but I took too long to decide on my dish and I'm really shattered because I feel
45:44my execution wasn't there
45:45nice you're taking us to turkey yes what's your dish so this is a turkey stuffed apple and how come you went
46:07down this route I don't know I've been thinking about it since I started the cook so what happened when you first saw all those
46:16countries lined up and heard what the challenge was I was so excited I had like so many dishes for Italy but I was
46:22worried oh my god there's Laura here and she's probably gonna go Italy and then I'm thinking Spanish oh my god Jamie's gonna cook I just wish I didn't think that way
46:28and if this is the dish that sends you home today how we feel I hope it's not I really love this dish I love the flavor be really upset about
46:40myself because today was literally open pantry but I think decision that I made today that couldn't cost me
46:58shall we yeah we shall there's something in the middle of that isn't there
47:13just getting through the nuts
47:20that's that's like the crumbly center what's in there so there is some kind of like to fear no
47:29it's like a paste biscuity paste yeah I saw her whizzing nuts maybe and then there is brown sugar a
47:36walnut oh that's a whole walnut yep this is intriguing I cannot find any sponge but there is a big chunk of
47:43praline that was the thing that I was having trouble cutting through
47:47interesting texture
48:05well I like very much and I've got to say I really have
48:16adore it is that zero the apple spices obviously with the cinnamon and the stars the cloves I think
48:24that was magic cool where I think she goes a bit wrong is with the stuffing in the apple there was
48:34like a really big chunk of praline in that stuffing that was like a jawbreaker yeah there was supposedly a
48:41sponge in the middle that I think just dissolved with all the moisture from the apple so I'm worried
48:48about the ice creams good but I'm not sure that I associate lemon verbena with turkey that's not
48:56something I've come across during my travels there I reckon Shnez 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 gonna
49:07end up with this one you cook like your lives depended on it and four of you didn't just survive you thrived
49:25the cooks that brought us the top four dishes of the day are Sarah Laura
49:39Ben and Jamie
49:46all of your dishes took us far away with their appearance of 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 if I call your name
50:17please step forward you're in danger of going home
50:27and order
50:36neither of you really took us to the heart of Turkey or Spain so it came down to the technical
50:44flaws in both your dishes
50:45Snez the textures inside your poached apple were off
50:51the 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
51:19rice I'm sorry order that's why you're going home
51:23order 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 Masterchef judge to back to win you have not stopped and we know you never will
51:55yeah yeah Audra we're gonna miss you so much but for now it's time to say goodbye
52:01thank you all right this kitchen is addictive I won't deny coming back and standing this side of
52:14the bench versus the judging side was a bit daunting it really put me out of my comfort zone which I love
52:31and 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 Audra everybody
52:39peace out
52:44and then there were eight
52:48are we ready for some big news
52:52here we go
52:53you have been staring at those envelopes all day long and it is time to see what's inside
53:00oh yes
53:03safe one and don't don't open them up yet
53:06took me so long to write on
53:16you ready to see what's inside
53:24yeah yeah yeah yeah yeah yeah go on over the month oh my god oh my god
53:33Oh
53:35Thank you guys
53:37You'll all be flying direct from Melbourne to Doha with Qatar Airways
54:05to go on the adventure of a lifetime
54:08I was excited when I won an immunity pin but this is so much better like this is this is
54:16genuinely so exciting we're all going to experience Kata's rich culture vibrant
54:21markets and world-class cuisine first hand just in case you missed it all the
54:28countries involved in today's challenge are destinations that Qatar Airways applies to
54:33and four of you are gonna be traveling with them in style
54:42Sarah, Laura, Ben and Jamie you'll be flying business first
54:51I've dreamt about this moment the judges be like we're going to
54:58it's honestly just like the most exciting moment by far in this kitchen for me
55:05she's made it
55:14oh my god give me the champagne I am ready to get on that plane feet up and explore Doha
55:17far out
55:18far out
55:19so good
55:20the jammies
55:21all right head on out everyone we'll see you there
55:24don't forget your passport goodnight bon voyage
55:31goodnight bon voyage
55:33oh my god
55:35oh my god give me the champagne
55:37I am ready to get on that plane feet up and explore Doha
55:39oh my god
55:40let's go
55:41oh my god
55:42oh my god
55:43jammies
55:44all right head on out everyone we'll see you in the airport
55:46don't forget your passport goodnight bon voyage
55:49This week on MasterChef Australia.
55:59Welcome to Doha!
56:02It's an epic, epicurean adventure.
56:08Oh my God, guys, look at this.
56:10We want to be as in awe of your dishes as we are this city.
56:14Whoa!
56:15When Doha dazzles everyone.
56:19Dishes like this, they don't just win immunity, they win the competition.
56:24Wow, I loved it.
56:26Absolutely suited to this gorgeous setting.
56:29It is sensational.