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S 17 E 45 >>> https://dai.ly/x9mvn50
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00:00:00Previously on MasterChef Australia...
00:00:03Welcome to Doha!
00:00:06Doha dished up one extraordinary week.
00:00:11I can't believe we're actually here.
00:00:13I'm on top of the world right now.
00:00:14As the competition for immunity heated up...
00:00:17Yes, bring it on!
00:00:19I'm cooking dough in Doha. What more do you want in life?
00:00:22The food was as stunning as the surroundings.
00:00:26Dishes like this, mate, they don't just win immunity.
00:00:28They win the competition.
00:00:30Your dish is epic.
00:00:31I am flabbergasted.
00:00:33This is such an exquisite expression of everything I've tasted in Doha.
00:00:39With winning dishes for Callum, Jamie, Ben and Opinder.
00:00:47Tonight, four incredible competitors face a nail-biting elimination.
00:00:58What's up?
00:00:59Yeah, I'm so proud of you.
00:01:00And I ran into Doha.
00:01:01What's up?
00:01:02Is that something you've got to be able to get here?
00:01:03No.
00:01:04You've got to listen.
00:01:05It's look like a chicken game and a little bit different.
00:01:06It's up.
00:01:07I don't know.
00:01:08It's up.
00:01:09It's up.
00:01:10It's up here.
00:01:11I'll tell you all who are out there.
00:01:12I'm fine.
00:01:13You're pretty much.
00:01:14I mean, you're the one.
00:01:15It's up here.
00:01:16You're the only one.
00:01:17In the other hand, everybody.
00:01:18You're the only two people.
00:01:19I'm fine.
00:01:20I'm fine.
00:01:21Well, you're the only one.
00:01:22I'm fine.
00:01:23I made you.
00:01:24it's nice to be home this home doha was absolutely incredible but feeling so good to be back in the
00:01:37master kitchen oh god not in a black apron though so that's definitely dampening the mood
00:01:42the benches are facing each other that scares me a little bit because definitely looks like we have
00:01:58a battle on our hands we're back back to black well that trip it was an experience of a lifetime
00:02:07eh but now it is back to business back to win I know the bond between you all is super strong
00:02:19but today you are going head to head in a Masterchef duel we are putting you into two pairs the first
00:02:32round you'll be battling it out one v one each pair will be using the exact same ingredients if you
00:02:43win your duel you'll be safe lose you'll be cooking in round two in the final face-off where someone
00:02:52will be going oh gosh so it goes from a 25% chance or a 50% chance of going home yep that's yeah that's
00:02:57real fun there's four of us cooking in an all-in elimination oh it's not where you want to be
00:03:04one small mistake one little slip-up can send you home I learnt this the hard way it's so hard I was
00:03:16on season six and season 12 and I came second twice nougat itself is supposed to be cut up in very small
00:03:24places so the first dish I was eliminated on was Peter Gilmore's chocolate ethereal because I didn't
00:03:31cut my nougat I'll never forget the texture of the ice cream I think it feels a bit icy the second time
00:03:42in back to win was my Jerusalem artichoke ice cream it's unfortunate because the flavors
00:03:48they're so fantastic beautiful it's a little too icy Devo Amelia you are the winner of Masterchef that's
00:03:57win
00:03:58I'm sorry I'm sorry I'm sorry
00:04:09the would have could have's and the should have's I think I'll be thinking about why I came second
00:04:18twice for the rest of my life I know the exact points in both seasons where I went wrong which
00:04:23I think is a great thing to learn from your mistakes so hopefully I've learned enough mistakes to not stuff
00:04:28that up this time at this point in the competition every cook counts so let's see who you're up against
00:04:38grab a token out of this bag and stand next to your opponent good luck thank you thanks
00:04:45oh we got ladies okay all right so Sarah you're going head-to-head with Alana and Snezh you're up against Laura
00:05:01Snezh and Laura you'll be duking it out with hazelnuts
00:05:11oh love yeah okay I love that
00:05:15yeah okay hazelnut is definitely my strength I know what hazelnut works well with but then again hazelnut is a Laura's strength it's such an Italian staple
00:05:26come on every Italian dessert has a hazelnut in it I'm like she's gonna kill this
00:05:30Sarah and Alana
00:05:33you'll be fighting it out with
00:05:37horse radish
00:05:43okay okay mm-hmm two very distinct ingredients really think about how you're going to use them
00:05:51show us what you can come up with we're giving you 75 minutes the pantry and garden are open
00:06:01it doesn't matter who your opponent is you're all in for one hell of a fight
00:06:07your time starts now
00:06:13oh my brain's not working what do I do what do I do oh where did the cocoa butter go
00:06:23let's go Lozzy it's really hard to imagine any of these four leaving today everyone can feel the tension here yeah you can feel how much it means to these
00:06:35four and how fierce they're going to compete to get this done such an interesting one for me because normally in an elimination
00:06:41you're up against like four or five you know and you just need to be better than one of those but today
00:06:47it's like in this first round you look an eye to eye at your opponent and you need to beat them it is one v one
00:06:53i've got a feeling all four of them are going to go all out today
00:06:55yeah i know it's in the line
00:06:57yeah i i think so too
00:06:59go schnezza let's go girl
00:07:01hey guys i got a direct support here
00:07:03yeah yeah
00:07:05hope nobody has chewing gum
00:07:07nice work Loz
00:07:09i'm pretty nervous going up against schnezz
00:07:13i mean
00:07:15whenever you're facing each other in a cook-off
00:07:17terrible things happen i feel
00:07:19it's like when you're looking your opponent in the eyes
00:07:22that's stressful
00:07:24oh
00:07:28the bread queen is back
00:07:30this is delightful
00:07:32Nez is so much fit she literally just finished the last season
00:07:36it's delicious
00:07:38it's really really good
00:07:40and she's come straight into this one so she's all guns blazing
00:07:45this is yams dumplings with ure plum
00:07:48she's cooking some of the best fruits she's ever cooked
00:07:50do you want a job
00:07:52yes
00:07:54but also the competition is seen
00:07:56i made kumuraj
00:07:58i made kumuraj
00:08:00it's a pasta veil
00:08:02with bakala and pippies
00:08:04i'm honestly terrified to be cooking against it
00:08:06don't tell me that
00:08:08my ingredient that i need to use today is hazelnuts
00:08:12uh sorry i'm gonna make a dessert
00:08:14i'm gonna do a salted hazelnut gelato
00:08:16some montenegro
00:08:18a brown butter hazelnut cake
00:08:20and i'm just adding like a little riff on that
00:08:22i'm gonna add some kwandongs in there
00:08:24so i just feel like i can't make something without
00:08:26a little native spin sometimes in life
00:08:28the first thing i crack onto is making my salted hazelnut gelato
00:08:32i need to roast these nuts off and then infuse them into the milk blitz that up to flavour the milk before i make the gelato with some hazelnut paste and all the usual suspects
00:08:44okay that that that a little bit of salt
00:08:48i'm now working on my amaro montenegro syrup that the kwandongs will cook in
00:08:54kwandongs are a native australian peach
00:08:56so you get this really nice fresh tartness
00:08:58and bringing that into a dish that's got chocolate hazelnuts orange and the amaro montenegro
00:09:04could be super risky or it's going to work really well
00:09:08hello
00:09:10how's your relationship with hazelnuts first of all
00:09:12love hazelnuts my favourite nut in the nut family
00:09:16what is the dish with your beloved hazelnuts
00:09:18um alright so i'm doing a dessert
00:09:20um i'm kind of like playing on like northern italian flavours
00:09:24um so i've got hazelnuts montenegro orange chocolate
00:09:28but then i'm just adding in something very me
00:09:30right which is
00:09:32kwandongs
00:09:34have you paired hazelnut chocolate and kwandong before
00:09:36never
00:09:38never
00:09:40and that is going to be like
00:09:42um
00:09:44how are they going to work together
00:09:46well that's a great question andy
00:09:48you're going to ask me in about 35 minutes
00:09:50good luck
00:09:52good luck by the way
00:09:54hey loz
00:09:56can i grab some
00:09:58loz can i grab some of those
00:10:00hazelnut
00:10:02go for it
00:10:04because i only had the
00:10:06the other ones
00:10:08yes thank you
00:10:10teamwork
00:10:12my immediate thought is a dessert
00:10:14but then i'm thinking laura is charlie
00:10:16and hazelnut is in her blood
00:10:18she's gonna have dessert 100
00:10:20percent
00:10:22i need to think outside the box
00:10:24oh this is salmon
00:10:26what did i how did i pick up salmon
00:10:28and i'm gonna make a hazelnut crusted cot with beautiful hazelnut burroblom
00:10:34i can feel the pressure in the room
00:10:3658 minutes to go
00:10:38come on let's go
00:10:40it's a weird time for it
00:10:42i think we have 58 minutes
00:10:4415 minutes and everybody's already cooking
00:10:48and i just coming with my ingredients
00:10:50i really need to pick up my pace
00:10:52so first thing i do is
00:10:54i cut the beautiful fillet of my fish
00:10:56i get the bones and put them with aromatics
00:11:00in a boil to make a stock for cook of my vegetables
00:11:04next thing to do is get started with my burroblom
00:11:07i never heard of hazelnut and burroblom together before
00:11:10but i'll make it work
00:11:13huge risk today
00:11:14i'm cooking burroblom for a french man
00:11:17and i'm completely changing it
00:11:25nice sarah
00:11:27thanks going girls
00:11:28i'm coming off the back of a couple of rough cooks in doha
00:11:32and i'm up against alana
00:11:34but i feel like my superpower is staying calm in this kitchen
00:11:37so i'm back in the right frame of mind
00:11:39i love a bit of horseradish
00:11:41for me when i think of horseradish
00:11:43it instantly kind of goes down that beef bar
00:11:46and i am making some savoury donuts
00:11:49so savoury donuts
00:11:51a horseradish cream stuffed inside
00:11:53a little beef glaze on top
00:11:55a little bit of pea puree underneath
00:11:57then some seed wagyu
00:11:58seed beef on top
00:11:59so a few different elements coming together for that one
00:12:01the most important step of this dish
00:12:04is to get these donuts proving
00:12:06it's a 75 minute challenge
00:12:07so i'm under time pressure with that
00:12:09i should say point one
00:12:11i'm sure alana is going to lean into her strengths
00:12:14and go for a dessert
00:12:15but i am going to battle it out for round one
00:12:18and i have to be safe
00:12:21i am not going into round two today
00:12:23my plan is to give the judges a beautifully tasty dish
00:12:27and something that really is so unique that it beats sarah's
00:12:38sarah's been in the masterchef kitchen competing three times
00:12:41let's go sarah
00:12:43and she's had this incredible career here in australia and in india
00:12:48the smokiness
00:12:50i love that she used that traditional method
00:12:52it's so cool
00:12:53sarah knew she had to cook us one of the best butter chickens we've ever had
00:12:57and she did
00:12:58she pairs flavoured
00:13:00veggie mite bourbonk is loaded with all the things we love
00:13:03she comes up with these amazing combinations and textures
00:13:07she always looks so graceful in the kitchen
00:13:10she is one of the best cooks in this kitchen
00:13:16Alana
00:13:17hello
00:13:18you're up against sarah with horseradish
00:13:20what's your strategy
00:13:21uh i'm going dessert
00:13:22going dessert
00:13:23yeah
00:13:24going dessert
00:13:25yeah horseradish dessert
00:13:26i just think that for me to stand out in this jewel
00:13:29i need to go with my best foot forward and that's dessert
00:13:33so that's what i'm doing
00:13:34i'm doing a horseradish ice cream today
00:13:35yeah
00:13:36what else
00:13:37to go with i've got a really beautiful soaked almond biscuit
00:13:39that's going to go on the bottom
00:13:41i've got a little bit of goat's curd cream going on there as well
00:13:43have you ever had a horseradish dessert
00:13:46yeah with wasabi i did a wasabi ice cream
00:13:49how did that go down
00:13:50not great
00:13:51oh no don't do it
00:13:53it's a lot
00:13:54the big kidding flavours in your dessert
00:13:57are you certain they all go together
00:13:59i'm pretty certain they're all going to go together
00:14:01but i know that i've got to try and tame that horseradish
00:14:04and it's about
00:14:05and the goat's curd as well
00:14:06and the goat's curd
00:14:07yeah
00:14:08all right
00:14:09good luck ilana
00:14:10thanks ladies
00:14:11i'm nervous for myself now that the judges have talked about their concerns
00:14:17i know this dish is so out there and these flavours are risky and you will never see it on a menu
00:14:24but for me to win today i need to make them work
00:14:36think you can be the next master chef
00:14:38only one way to find out applications are open now
00:14:41head to the link below and apply
00:14:43and we see you in the kitchen
00:15:03wow you could hear a spoon drop in here
00:15:05a moment
00:15:06oh game on we have two super exciting jewels on our hands
00:15:18we've got Schneze v Laura
00:15:20Laura's going for dessert
00:15:22she's going to be doing a multitude of different elements
00:15:24she's talking about using hazelnut paste to fold through the gelato
00:15:28a lot of fat in the hazelnut paste
00:15:30yeah
00:15:31how will that react
00:15:32it actually does sound like quite a conventional dessert in many ways
00:15:34because she's got the finossier, the ice cream, all that
00:15:36but it's just all those little tiny twists that she puts in there
00:15:40yeah
00:15:41the Laura-isms if you want to say
00:15:43she's giving it her little twist
00:15:45yeah
00:15:46Schneze, she's got the hazelnuts in two spots
00:15:48right
00:15:49the hazelnut beur blanc
00:15:50which i'm interested to see how that comes together
00:15:52a piece of fish
00:15:53she's going to crisp up the skin and do a hazelnut crumb over the top of that
00:15:57she's got vision
00:15:58she has
00:15:59when you think the plan is fantastic
00:16:01if she knocked this one on, it's superb
00:16:03and then on the flip side
00:16:05you've got Alana v Sarah
00:16:07I mean there's a lot of invention in Sarah's dish
00:16:09because she's riffing on a classic thing
00:16:11those flavours make so much sense
00:16:14how she's recreating them
00:16:15then with Alana's dish
00:16:17we can't get our heads around it quite yet
00:16:20I feel like horseradish ice cream
00:16:22could become one of those MasterChef mega wins or mega fails
00:16:25to figure out how it goes
00:16:27how you going girl?
00:16:29good how are you?
00:16:31oh my god
00:16:32you're punching on ice cream?
00:16:33yeah
00:16:34that's the way
00:16:35horseradish ice cream
00:16:37when the judges taste my dish
00:16:39I want them to first taste that sweetness of the ice cream
00:16:42and then all of a sudden that horseradish flavour will take over at the end
00:16:46I know that there's big flavours
00:16:48the judges have reaffirmed that for me
00:16:52but I love big flavours in a dessert
00:16:54I'm not about subtlety
00:16:55so go big or go home is going to be my motto today
00:16:58my biscuit is now cooked
00:17:00I want it to be slightly fluffy
00:17:02almost halfway between a biscuit and a dense cake
00:17:06but then brushing it with this really beautiful syrup
00:17:09is going to give it a lovely flavour
00:17:12oh nice Alana
00:17:13nice Alana
00:17:14nice work girl
00:17:15I've got my ice cream on churning
00:17:17my goat's curd has started
00:17:19there's obviously quite savoury flavours with that goat's curd
00:17:22and the horseradish
00:17:23it's quite punchy
00:17:24but yeah it's just about trying to balance it all out
00:17:31oh the donuts look alright
00:17:32they look good
00:17:33yeah
00:17:34nice work Sarah
00:17:35thanks
00:17:36great
00:17:37come on keep pushing
00:17:3913 minutes to go
00:17:41come on
00:17:43let's go girls
00:17:4830 minutes left and feeling alright at the moment
00:17:51I'm doing a savoury donut
00:17:53with the horseradish cream stuffed inside the donut
00:17:56got a little kiss of horseradish which I like
00:17:58a little glaze on top
00:18:00and then nice slices of seared wagyu
00:18:03my donuts have risen
00:18:05so I'm going to get those in the deep fry very shortly
00:18:07I have no idea
00:18:08I can't see what Alana is doing
00:18:10but I feel like she's looking pretty focused
00:18:14yeah baby
00:18:16Alana's strengths are in experimenting with flavours in desserts
00:18:21I think that she's been pulling together some really weird kind of combinations
00:18:24basil and olive oil ice cream with an anto chili and hibiscus broth
00:18:30burnt butter parfait with a little flaky butter pastry on the bottom
00:18:35gingerbread bundt with an artichoke and mascarpone ice cream
00:18:39and it's really good at bringing different flavours together and pushing the boundaries
00:18:43oh
00:18:45oh look at the colours on that
00:18:47she whips out one of those desserts and we all know it's fantastic
00:18:52so this round is going to be really tough
00:18:55I am throwing everything at it
00:18:57and I have to get my donuts into the fryer
00:19:00these are the doughies
00:19:05yeah they're working
00:19:06working?
00:19:07yeah
00:19:08puffing up nicely
00:19:09they look like eggs
00:19:10little mini ones
00:19:12Sarah are they a little Indian thing or
00:19:14oh is it a Sarah thing?
00:19:15yeah it's a Sarah thing
00:19:17watch out it's hot
00:19:19I'm like no fear of any oils
00:19:22my skin doesn't even feel it anymore which is like crazy
00:19:25my donuts are puffing up beautifully thank goodness
00:19:29I'm definitely not frazzled I'm feeling really really good actually
00:19:32game on that's for sure
00:19:34time is ticking away you have 20 minutes to go
00:19:37come on let's go
00:19:38come on guys
00:19:45there's so much to do
00:19:47and not enough time
00:19:49the most challenging element for me today is that border block
00:19:53this is a make or break
00:19:57as soon as I add my hazelnut I taste it to see if I need more
00:20:00it can't be overpowering or too sweet
00:20:03how does that taste Nesh?
00:20:05it's actually yum
00:20:08it's unexpected
00:20:09but it's like savoury
00:20:11sour and like um
00:20:13earthy
00:20:14and my second challenging point here is cook on that fish
00:20:17and making sure that crust is perfect crunchy and not burnt
00:20:21my plan is to separate skin
00:20:24and then finish off this hazelnut crumb
00:20:28there is a one in four chance of going home
00:20:32you have 15 minutes to go
00:20:34let's go
00:20:38cooking a fish skin in a sandwich press is a next level crispiness
00:20:43it's a revolution
00:20:44if I'm gonna win this today
00:20:46if I'm gonna win against Laura
00:20:48I need to elevate everything I do
00:20:52how you going Snez?
00:20:53yep bumping
00:20:54how are you?
00:20:55yeah good
00:20:59what was I doing?
00:21:01let's go Lossie
00:21:03so I'm looking at my gelato and it's definitely doing its thing
00:21:06it's thickening
00:21:07it's wrapping itself around that paddle
00:21:09and it's looking really good
00:21:10so I decide to give it a taste
00:21:30instantly my heart sinks
00:21:32because this is icy
00:21:35the texture is not right
00:21:39I don't know what's happened
00:21:41it's not right
00:21:46it's not right
00:22:01Loss it's a fat content
00:22:02yeah it's wrong
00:22:04you got 11 minutes Laura
00:22:06yeah I know
00:22:07I can't think I can't think I can't think I can't think
00:22:14so this is really icy
00:22:16it's unusual
00:22:18you're not gonna use it?
00:22:19nah I can't
00:22:21cause that's a big hazelnut component in your dish eh?
00:22:24yeah
00:22:25what's the plan?
00:22:29um
00:22:30all I want to do right now is put on my stomach
00:22:33my stomach is in a knot
00:22:35and I don't know what to do
00:22:49so this is really icy
00:22:52what's the plan?
00:22:53what's the plan?
00:22:57um
00:22:58all I want to do right now is curl up into a ball
00:23:01and like cry my heart out and run away
00:23:04but I can't do that
00:23:06I'm just gonna
00:23:08almost make like a
00:23:10like a
00:23:12mascarpone hazelnut paste whip
00:23:15right
00:23:16make it super salty
00:23:17I don't have any other options right now
00:23:19no you only got 10 minutes
00:23:21yeah
00:23:22can I pull something together in these last 10 minutes
00:23:24that's gonna
00:23:25replicate that gelato
00:23:27bring a hazelnut element
00:23:28and hopefully save this dish
00:23:32I don't know
00:23:33Laura
00:23:34I can tell you rattle
00:23:35pull it together
00:23:36take a breath
00:23:37focus
00:23:38cause you can do this
00:23:44how does that taste snazzy?
00:23:47you happy girl?
00:23:49yum
00:23:51I'm looking at this crumb
00:23:53and I'm looking at the cook on that fish
00:23:55and it looks bloody perfect
00:23:57I'm so proud
00:23:58oh my god
00:23:59let's go
00:24:08this is getting serious
00:24:10five minutes to go
00:24:11let's go
00:24:21let's go Lozzy
00:24:22come on mate
00:24:23just keep going Loz
00:24:24keep going
00:24:25let's go Laura
00:24:26just make it the best you can Loz
00:24:28you can do it Laura
00:24:29come on mate
00:24:30let's go Laura
00:24:31come on girl
00:24:32how does that ice cream taste Lana?
00:24:37yeah it's good
00:24:38a little bit of white chocolate
00:24:39just a little bit of that
00:24:40amazing
00:24:42yeah perfect
00:24:43really nice
00:24:44the end of the cook is so close
00:24:47but I've only just got enough time to plate it up beautifully
00:24:51the soaked almond biscuit goes first into the bowl
00:24:53then plums on top of that
00:24:55and then I pipe the goat's curd cream all around the edge
00:24:59I am super happy with my dish
00:25:01but I'm going up against the absolute best
00:25:04and for me to beat Sarah
00:25:07I need to really elevate this dish
00:25:12so I'm adding some celery oil
00:25:14because I want to bring that really beautiful fresh cooling flavour
00:25:19to that horseradish cream
00:25:22three minutes to go
00:25:24come on guys
00:25:26come on guys
00:25:28nice work Laura
00:25:29come on Sarah
00:25:31last few minutes
00:25:32and I'm really happy with all my elements
00:25:35I've got my doughnuts that I've tossed in
00:25:37harroway salt
00:25:38I've got to pipe just the right amount of horseradish cream in the centre
00:25:42a pipe of the pea puree
00:25:44that sticky blaze on top of my doughnuts
00:25:47and then layer it with the beef as well
00:25:50nice work Lozzy
00:25:54it's alright girl
00:25:56it's so not
00:25:58the first thing that goes onto the plate is my hazelnut financier
00:26:02on top of that I'm going to pipe the whipped chocolate ganache
00:26:06and sitting on top of that is all those beautiful halves of that guandong
00:26:10I think it is actually really delicious
00:26:16but because that hazelnut gelato is not on there
00:26:19and what happened in those last 15 minutes I'm truly gutted with this dish
00:26:23time is running out
00:26:30one minute to go
00:26:32it's so well cooked
00:26:37I'm starting with my fish on the bottom with my beautiful beurre blanc sauce
00:26:41and I finish it off with my gorgeous little mushrooms and a half of the carrot just sitting there
00:26:47what else do I have
00:26:49I still had this beautiful fish skin
00:26:52so I cut the nice fine strip
00:26:55my god so good
00:26:56and I put it on my plate
00:26:58so shaky
00:27:00and I'm so happy with what I see
00:27:02just hope I've done enough to survive this round one
00:27:05oh my god how much time
00:27:06the battle is over in 10
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00:28:45I feel like coming back here I've given up spending the first six months my
00:28:52daughter's life with her and it's just all the emotions of everything coming
00:29:00back for the third time not being around Florence just like you got this you got
00:29:07this honestly it's great you're incredible well four incredible cooks two
00:29:16intense battles let's see who's come out on top
00:29:20Schneze and Laura in your duel you were cooking with hazelnuts we'd like to taste
00:29:25your dish Schneze
00:29:28so today I made hazelnut crusted fish hazelnut bourre blanc crispy fish skin
00:29:40and sorted carrots and mushrooms I think it looks really refined thank you it's
00:29:47very considered and I think it looks beautiful oh should we test the dish yeah
00:29:54let's go
00:29:58are you nervous very nervous are you
00:30:12your beurre blanc because it's a bit of my little specialty that was probably the very best one we had for a very very long time
00:30:38thanks I love the introduction of the nutty pest into your sauce that was very
00:30:44clever and just perfect
00:30:48the cook on the fish is money money money money you've kept those hazelnuts just
00:30:55caramelized not burnt and then the flesh of the fish is just melting in your mouth
00:31:00I also love that you put those little veggies on yeah they're done in such a
00:31:04refined petite way and I think this dish hazelnuts aside just shows such a wonderful
00:31:11evolution of you they should be really proud thanks Sophia
00:31:17I've made a hazelnut and brown butter financier a whipped duck chocolate ganache bondong's cooked down in some Montenegro and a salted hazelnut mascarpone whip
00:31:29it's a bit emotional after the cook yeah because mascarpone wasn't plan a was it no yeah it's just frustrating I think I know why
00:31:49because I was in the room when it happened last time in this kitchen
00:32:07probably cost you lifting that trophy yeah
00:32:11how brave you are
00:32:17so
00:32:33Laura this combination is just so you I love the sharpness of the guangdong
00:32:38with the bitterness of the Montenegro the way you incorporated those guangdongs is just
00:32:44so delicious they've got this wonderful astringency to them and they kind of serve as these little
00:32:49boats for the caramel I didn't miss your ice cream I thought the texture of the replacement
00:32:56was really luscious and smooth
00:33:01but I think you needed to punch harder with the hazelnut okay when you've got a dark chocolate yeah and when you've got
00:33:08Montenegro and when you've got an intense native Australian ingredient you need the hazelnut component to match up in its intensity
00:33:15and for me that was just too subtle
00:33:18it is
00:33:20friggin delicious
00:33:22the use of the guangdong chocolate and hazelnut
00:33:24is off the charts I love it it's so interesting
00:33:29it's so uniquely you as well my I just I don't know whether it's because
00:33:34we knew that there was a salted hazelnut gelato coming our way or not yeah
00:33:44but I think I miss it
00:33:48I wanted the luxury of that element
00:33:53well done thank you for the best
00:34:00in the battle of Sarah versus Alana you were cooking with horseradish we'd love to taste your dish Sarah
00:34:13what have you made Sarah I've made savory doughnut stuffed with horseradish cream seared wagyu with a pea puree and a red wine glaze
00:34:26that's pretty much exactly what I wanted to see from the brief that doesn't happen very often
00:34:43the doughnuts were perfection so fluffy and just gorgeous mouth feel and I love the play on beef and horseradish
00:34:58I really loved how much horseradish was in my little doughnut
00:35:01I loved all the elements the little garnish of watercress to add to the spice hit
00:35:05you've got this beautiful rich glaze over the top that kind of looks like chocolate so I get the reference back to the doughnut
00:35:12your meat is so beautifully sliced and it's thin and you can you know work your way through the flavor
00:35:18and I've just got a little like tickling sensation in my schnoz right now
00:35:22from the horseradish which I really love it was exactly how it was meant to be so props to you thank you
00:35:27we'd like to taste your dish Alana
00:35:39I'm looking at my dish as I'm walking up to the judges and I'm really proud because that's me on a plate
00:35:45that's my ideas
00:35:48oh wow
00:35:49okay
00:35:50but I know that I'm kind of walking that fine tightrope of is this flavor combination going to work
00:35:57doesn't look like horseradish anything does it
00:36:00there's a lot riding on this
00:36:02that is very pretty very modern love that little splash on top
00:36:16Alana horseradish two what'd you cook I've made a horseradish ice cream
00:36:24with goat's cheese cream soaked almond biscuit celery oil and fresh plums
00:36:30big flavors let's see if they work together
00:36:44I don't know we're supposed to have a bit of suspense because it's a duel
00:37:00you know what I love it didn't make that much noise but you know what
00:37:06it's a napkin
00:37:13ah yes he has to express himself you know what first I was intrigued
00:37:17then I become mesmerized and now I'm super impressed
00:37:22and what I love the horseradish is raw in your ice cream and you can get that kick you can get the
00:37:29the vivacity of what horseradish does very well and also it's a beautiful colors too
00:37:35the celery oil is perfect he brings not just the aspect visual but also this well welcome with the
00:37:42horseradish Alana you smash the balance of the flavor in that ice cream if chili has a hot heat
00:37:49horseradish to me it has a cool heat and when you get that with ice cream which I haven't had before
00:37:54it's something that's quite exciting it just it wakes you up a little bit
00:37:58I was craving a tiny bit more sweetness
00:38:04a few of those savory elements particularly the goat's curd cream were competing a little bit
00:38:09I think on this occasion you probably just pushed the savory a little bit too hard
00:38:17I didn't love the goat's cheese
00:38:20because I really loved what the white chocolate and the horseradish was doing
00:38:23I get what you were trying to do but for me it was just too tart okay you've definitely done
00:38:29an unbelievable job in areas but I feel like there was just too many things you know
00:38:34if you just pulled it back a little bit it could have been an absolute knockout
00:38:37yeah thanks Alana thanks Alana thanks Alana thank you you had a one in four chance of going home
00:38:57when you walked in here today for two of you those odds are about to get tighter
00:39:05first hazelnut jewel
00:39:08snedge silky fish gorgeous crust and rich nutty beurre blanc that was an absolute winner
00:39:18Laura your flavors technique and textures they were all on point but we were missing the indulgence
00:39:25that we would have got from that gelato and because of that Laura you'll be cooking in round two oh good
00:39:33snares you're safe what now the horseradish showdown this was a really tough one and the decision was not
00:39:40unanimous both of your dishes had positives but one of them had a few too many flavors going on
00:39:49the goat's curd was distracting Alana you're headed into round two
00:39:57Shania Sarah you're safe congratulations you can join the others up in the gantry thank you
00:40:04oh my god Sarah that was so stressful oh dear
00:40:09Laura Alana it comes down to you and whatever ingredient is under this cloche
00:40:16you now have a 50 50 chance of going home I'm thinking that's a 50 chance of staying in this
00:40:23competition that's my mindset no matter who wins this duel we're going to be losing a champion
00:40:30i feel like this is like a huge wake-up call like huge in this round you're going head-to-head using
00:40:43fennel seeds oh that's such a wow oh they smell amazing wow wow i love them
00:40:52so go head away good you'll have 75 minutes the garden and the pantry are open cook whatever dish
00:41:05you think will keep you in this competition just make sure fennel seeds features in it okay yeah
00:41:11good bye your time starts now come on
00:41:20oh it's so heavy
00:41:26coming into round two i've still got that like deflation that broken feeling from round one
00:41:34like all that trauma and all the build-up of emotion i'm just
00:41:37i'm just still trying to accept the fact of what's about to happen like if that was a one-round cook
00:41:43i'd be eliminated that's terrifying the smart decision here is to use fennel seeds and an italian
00:41:53dish and make a knockout pasta dish good luck yeah let's go here she comes seafood surely she's
00:42:02gonna make after but alana could just completely wipe the floor with this so i'm not going down that
00:42:09track i'm making a dish that is like for me something that i could cook at the end of this
00:42:17competition and maybe win off and that's what i'm doing but it's something that's so intricate and
00:42:24delicate like there's so much that could go wrong like there's almost more can go wrong in this dish
00:42:29than can go right so i'm going to do a chilled squid noodle dish do a little roasted fennel oil also
00:42:35do a little smoked fennel dashi to go with it the charred fennel dashi is going to comprise of an
00:42:41actual dashi broth as well as a charred and fresh fennel juice i'm going to combine both to balance out
00:42:48a broth that's really deep in flavor with umami rich japanese flavors lots of seaweed charred pipis
00:42:54to add flavor and depth as well as the depth of flavor you get from charring that fennel
00:43:08this is uh the worst odds i've had in the competition so far about going home so yeah i am
00:43:31going to try and get as much of me on a plate as possible hero those fennel seeds this is a be
00:43:39all and end all cook and i want it to be a dessert it's what i do really well go lana i'm going to be
00:43:45making a burnt fennel seed pavlova with some other beautiful elements on top so a sour cherry
00:43:51sorbet a little bit of a diplomat cream to beat laura i basically have to make the best dish i've done
00:43:58in this competition oh the pressure is on i mean i've done it before i've had plenty of top dishes
00:44:07but this has got to be like the top top dish that's the only way i can win this challenge
00:44:19in the mood to cook grab your aprons and try these delicious masterchef approved recipes on 10.
00:44:28so tell us what you're making so i'm doing a burnt fennel um pavlova uh with a sour cherry
00:44:53sorbet um some candy fennel stalks yeah and lots of really pretty garnishes on it as well that are
00:44:59just going to give you know lots of different flavors and textures right remember not too many
00:45:04exactly i think that fennel seed was your ticket to a win here yeah because it is so you it's what we've
00:45:12seen you be so successful at putting really unique savory or spices into a dessert and just creating
00:45:20something that just wows us yeah like you've got a chance here just taste taste taste edit edit edit
00:45:26just bring us that perfect dish now you've just given me an idea i need to go to the pantry in on
00:45:30that little flavor whisperer thank you what did i say i don't know just flavor combinations now i need
00:45:35to go get something laura is an absolute force to reckon with i feel like it's a bit david and goliath at
00:45:46the moment and i've been trying to think what i needed to add to this sour cherry sorbet just so it
00:45:54had another layer of flavor i'm thinking a little bit of cracked pink peppercorns and some dried rose
00:46:01petals will be just enough to get that sour cherry sorbet across the line because the pressure is on
00:46:08to cook the best i've ever ever ever cooked in this kitchen
00:46:12you okay yep that's hot after what happened in that first round cook i've got all those emotions
00:46:24and they're like still right there so it's just trying to like combat those keep them a bake and
00:46:30focus in round two i'm making a cold squid and fennel noodle salad i'm going to have charred fennel
00:46:38noodles as well as a fennel dashi broth and my dashi's on the toasted fennel salts ready for later
00:46:44to season the noodles with i'm just cutting my noodles now here you have to be delicate like
00:46:53literally 30 seconds cooked too much a millimeter that the noodles aren't cut perfectly is going to
00:47:00ruin this whole dish let's go laura i cannot stuff this up if i stuff this up
00:47:08i'm out so i took my absolute time to make sure that all of these squid noodles are the same size
00:47:13and texture oh let's go lizzie come on come on let's go lizzie plate and simple make this your best dish
00:47:23yet
00:47:35my sour cherry sorbet is ready to go nice alana is it nice tasting good alana yeah it's really yummy
00:47:43and i have my burnt fennel seed pavlovas in the oven the pavs i am wanting them really crispy on the
00:47:50outside fluffy on the inside they've been in for about 20 minutes or so now they're not far of coming
00:47:55out and then i'll torch them for the burnt side of it every pavlova has some sort of cream element on it
00:48:04for me i want to do a cream diplomat today and i'm thinking what flavors can i put in there
00:48:11and a little bit of honey and a really strong vanilla bean i think is going to be a great flavor
00:48:18profile to go with the sour cherry and the fennel
00:48:21the end of the cook is so close but i want to add some sort of fresh fruit and to win this challenge
00:48:33it can't be just fresh fruit on a plate what's that alana masala last time i made a masala syrup
00:48:41sophia couldn't stop raving about it and strawberries masala fennel seed pavlova
00:48:47sour cherries and the crunch from kataifi pastry i have so many things going on right now but i feel
00:48:54like at this point in the competition you're not going to get anywhere without taking some risks
00:49:01andy remember your parting words to alana when we left her bench was edit edit edit
00:49:07she is now adding things so she's got on her bench pink peppercorns rose petals masala fresh strawberries
00:49:16she's got a lot of decisions to make yeah what to put on what to leave off how much are things to put on
00:49:21i'm stressing because i think while this is alana's talent for
00:49:26feeling her way through things this is not the moment to do it
00:49:29oh my heart stopped are you cooking the noodles aussie uh yep i'm gonna cook it in some of the dashi and
00:49:56then serve it with the broth so i'll just feel like just poached lovely
00:50:02it's time to start cooking these noodles for about five ten seconds if that they don't have long at
00:50:09all this dashi broth has been bubbling away for pretty much this whole cooking i've been tasting
00:50:14it throughout building that depth of flavor making sure you can taste every single ingredient that went
00:50:19into that broth but there's definitely a fine line of i may have used too much fennel and maybe that
00:50:27fennel seed flavor isn't coming through just i just want it to be fennel seedy okay one minute 30 seconds
00:50:35it looks great aussie thank you it all comes down to this i've got those squid noodles with that
00:50:47fennel noodles as well it's been dressed with fennel salt fennel oil some lemon juice the fennel fronds
00:50:53are sitting really nicely on the squid fennel fennel fennel fennel fennel she's shaking
00:51:06i'm feeling extreme pressure i put down the burnt fennel seed pavlova
00:51:13honey and vanilla bean creme diplomat the fresh strawberries the candied fennel stalks
00:51:18kataifi pastry so many different elements going on this plate this is the final countdown
00:51:24but i don't think i need to take something off i just think this is going to be a beautiful
00:51:29flavor combination 10 9 8 7 6 5 4 3 2 1
00:51:41i'm glad i got through the cook i felt fine throughout the whole cook but it's just
00:52:01the idea that you know you could go home on the back of this
00:52:11good luck laws thank you
00:52:18here she is
00:52:28laura what's your dish
00:52:31so it's a squid and fennel noodles with a fennel dashi and a fennel seed oil
00:52:36and so where exactly is the fennel seed wait isn't it i think is the real question right
00:52:45this is the closest you've come to leaving the competition so far yeah how does that make you feel
00:52:51um slightly terrifying to be honest um
00:52:56oh god i just feel like i've given up so much of my life for this competition and i don't regret
00:53:07that decision in all three times at all i just like i know i'm good enough to win it and i think both
00:53:15times i've made silly decisions and it's come down to something that i know i could have fixed and i
00:53:24would like to end a large chapter of my life on a high
00:53:30yeah no matter what happens laura we all think you're a phenomenal cook thank you can you please
00:53:35finish your dish for us love to there's so much writing on this dish you just start questioning
00:53:43is there enough fennel seed is it too much fennel was that squid cooked right i've got the angel in
00:53:48me going like this is an absolute banger of a dish and i know it's going to be elite
00:53:54thanks laura thank you enjoy but then i've got the devil sitting on my shoulder going this could
00:53:59be the last experience you ever have in this kitchen
00:54:13i bloody love that i bloody love that the initial flavor that you get is deep roasted fennel seed
00:54:37and that was the question mark for me how is this going to play out because there's all sorts of fennel
00:54:41going on and i was worried that the fresh fennel elements would take over that fennel seed but nah
00:54:47that fennel seed salt that she made with the anise seed and the roasted fennel seeds is just everywhere
00:54:54littered throughout that dish i feel a bit differently to you andy i bloody bloody love it
00:55:03the fact that she could get the seeds to really shine through shows that she was really thinking about
00:55:09how she could hero this what i like the most is the the smell and the flavor and the color of the oil
00:55:20well it makes me too is the squid it is so perfectly cooked and to turn a dashi so quickly with so much
00:55:30depth so concentrated of flavors this is a phenomenal dish
00:55:40just walking up to the judges right now ilana looking down at my dish and i'm just thinking
00:55:47this could be it do you want to finish your dish yes you do that for you you have so much joy coming
00:55:55into this kitchen and to think that you've put it all on the line in one challenge
00:56:07alana what did you make so i've made a burnt fennel seed meringue with a sour cherry sorbet some
00:56:15little candied fennel a little bit of crispy katafi a honey and vanilla creme diplomat
00:56:21and some masala strawberries wow has this competition has it been different this time
00:56:30having kids you know what do you think they're gonna pick because like i feel like you've kind
00:56:35of surprised yourself at the things that you've been able to create they're going to be expecting
00:56:40a lot more high-end desserts at home i can tell you
00:56:42i think for them they're just so proud like you said i've totally surprised myself i've felt like
00:56:52i've had imposter syndrome since the moment i walked through those doors i can tell you now you are not
00:56:58an imposter in this kitchen i think that you've cooked some of the most unique interesting bloody
00:57:04delicious desserts that we've seen in the competition ever unique flavor combinations is what you've come to
00:57:10be known for and i think there's going to be a couple in there we can't wait to taste thank you
00:57:14thanks thanks thanks thank you thank you
00:57:21what do you guys think love it i love the look of this i love the tones and i just know it's going
00:57:26to be interesting because it's from her my question is have all these different flavors
00:57:31taken away from the fernal seed let's find out
00:57:51i really enjoyed a lot of the elements on alana's dish i really loved the sour cherry sorbet and how
00:57:58sharp it was i love those little crispy bits of kata ifi that she'd cooked in ghee i love those little
00:58:03bits of candied fennel stalk as well adding crunch like fresh crunch to the dish yeah look
00:58:08it looked a million bucks but i don't think it's come together especially the fennel seed i yes it's
00:58:15there it's just fighting so hard with so many other flavors on this dish with all of those flavors around
00:58:22the plate it's drowned out the fennel yeah laura alana sadly someone needs to go home
00:58:40one of you presented us with a bowl of food that was so good it made us emotional
00:58:45on the other hand the cook being eliminated brought us a dish that looked exquisite
00:58:55but unfortunately as good as the other flavors were they competed with the fennel seed
00:59:02it's for those reasons
00:59:07i'm sorry to say alana you're going home
00:59:12allana i know you came back to win and even though you've fallen short the cook you've become
00:59:26the growth we've seen from you some of the flavor combinations that you've put up
00:59:31have just blown our minds yeah they shouldn't work they defy logic
00:59:36it's been such a joy to watch your talent unfold and get to know you
00:59:40i just want you to know it's it's really hard to see you go and it's so lovely to see how much
00:59:46grace you have always you're just going to be really missed thank you i really enjoyed meeting
00:59:51and you know getting to know you all and all these guys as well um yeah it's just been incredible just
00:59:57to create some really nice friendships
01:00:01snaz what are you going to miss from alana oh everything she's been my girl from day one
01:00:06she's always that yes girl okay last minute walk last minute drink last minute dinner
01:00:11i have hundreds photos of her napping in every possible spot and that's a proof of solid
01:00:17friendship honestly and she's such a joy to be around i'm definitely going to miss her thank you
01:00:22thank you thank you alana have you had a good holiday from the kids oh my gosh
01:00:27my brother literally said to me you are not going to know yourself when you go back it's going to be
01:00:32so loud at the moment i can actually just hang the phone up and they're screaming at my mom you don't
01:00:39necessarily have to tell them you got eliminated
01:00:41i have thought of that don't worry
01:00:49alana i'm sorry to say but for now it's time to say goodbye
01:00:56i might not have come out on top this time but i'm so grateful for all of these skills that i've
01:01:03learned thank you oh thank you very much alana 14 years ago would never have had the courage to do the
01:01:10dishes that alana present day is currently doing oh well done oh i can't wait to see what you guys
01:01:19i'm just so excited to take all of that that i've learned of myself of my cooking ability
01:01:27and just keep building on that as soon as i get out of this kitchen
01:01:31this week on masterchef australia here we go
01:01:38o-m-g
01:01:41a-b-c-d-o-m-g
01:01:43it's a week of immunity
01:01:47love the sound of that this is going to be good i'm so excited this is going to be good and it's
01:01:52more important than ever immunity at this point in the competition is everything because without it
01:01:59a favorite could be going home the only person who can shield you from elimination is you
01:02:08so
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