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00:00:00Previously on MasterChef Australia...
00:00:03Welcome to Doha!
00:00:07Doha 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, they win the competition.
00:00:30Your dish is epic. I am flabbergasted.
00:00:34This is such an exquisite expression of everything I've tasted in Doha.
00:00:39With winning dishes for Callum, Jamie, Ben and Opinda.
00:00:45Oh my God!
00:00:47Tonight, four incredible competitors face a nail-biting elimination.
00:01:00It's nice to be home.
00:01:02This home? Or are we going home?
00:01:03This home? Or are we going home?
00:01:04This home? Or are we going home?
00:01:05This home? Or are we going home?
00:01:06This home? This home? Yeah.
00:01:07This home? Yeah.
00:01:08Doha was absolutely incredible, but feeling so good to be back in the MasterChef
00:01:13kitchen. Oh God.
00:01:14Not in a black apron though, so that's definitely dampening the mood.
00:01:18Oh!
00:01:19Oh!
00:01:20it's nice to be home this home doha was absolutely incredible but feeling so good to be back in the
00:01:37master chef 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 master chef duel
00:02:25we are putting you into two pairs the first round you'll be battling it out one v one
00:02:37each pair will be using the exact same ingredient if you win your duel you'll be safe you lose you'll
00:02:47be cooking in round two in the final face-off where someone will be going oh gosh so it goes from a
00:02:5325% chance or a 50% chance of going home yep that's yeah that's real fun there's four of us cooking in
00:03:00an all-in elimination oh it's not where you want to be one small mistake one little slip up can send
00:03:07you home I learnt this the hard way so hot I was on season six and season 12 and I came second twice
00:03:21so 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 texture of the ice cream I think it feels a bit icy the second time in
00:03:42back to win was my Jerusalem artichoke ice cream it's unfortunate because the flavors beautiful it's a
00:03:50little too icy Devo Amelia you are the winner of Masterchef
00:03:57the 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
00:04:28stuff it up this time at this point in the competition every cook counts so let's see
00:04:37who you're up against grab a token out of this bag and stand next to your opponent
00:04:44good luck everyone thank you thanks
00:04:46what do we got ladies okay all right so Sarah you're going head-to-head with Alana and Snez you're
00:05:00up against Laura Snez and Laura you'll be duking it out with hazelnuts oh yeah okay I love that
00:05:15hazelnut is definitely my strength I know what hazelnut works well with but then again hazelnuts a
00:05:23Laura strength it's such a Italian staple come on every Italian dessert has a hazelnut in it I'm like
00:05:29she's gonna kill this Sarah and Alana you'll be fighting it out with horseradish
00:05:42okay okay two very distinct ingredients really think about how you're going to use them show us what
00:05:53you can come up with we're giving you 75 minutes the pantry and garden are open it doesn't matter
00:06:03who your opponent is you're all in for one hell of a fight your time starts now
00:06:14it's gonna get my brain's not working what do I do what do I do oh where's the cocoa butter go
00:06:22let's go Lozzy it's really hard to imagine any of these four leaving today everyone can feel the
00:06:32tension here yeah you can feel how much it means to these four and how fierce they're gonna compete to
00:06:37get this done it's such an interesting one for me because normally in an elimination you're up against
00:06:44you just need to be better than one of those but today it's like in this first round you look an eye
00:06:49to eye at your opponent and you need to beat them it is 1v1 I've got a feeling all four of them are
00:06:54gonna go all out today yeah I know it's in the line yeah I think so too go Schnezza let's go girl hey
00:07:00guys I've got a direct support here yeah you do babes hope nobody has chewing gum nice work Loz
00:07:09I'm pretty nervous going up against this I mean whenever you're facing each other in a cook-off
00:07:17terrible things happen I feel it's like when you're looking your opponent in the eyes that's stressful
00:07:24oh the bread queen is back this is delightful Nez is so much fit she literally just finished the
00:07:36last season it's delicious it's really really good but she's come straight into this one so she's all
00:07:45guns blazing this is yams dumplings with ore plum she's cooking some of the best fruit she's ever
00:07:51cooked do you want a job yes but also the competition is seen I made kumuraj it's a pasta veil
00:08:00fregola soup with bacala and pippies I'm honestly terrified to be cooking against it my ingredient that I
00:08:10need you say hazelnuts so I'm gonna make a dessert I'm gonna do a salted hazelnut gelato it's a
00:08:18Montenegro a brown butter hazelnut cake and I'm just adding like a little riff on that I'm gonna add
00:08:23some kwandongs in there so I just feel like I can't make something without a little native spin sometimes
00:08:28in life the first thing I crack onto is making my salted hazelnut gelato I need to roast these nuts
00:08:35off and then infuse them into the milk blitz that up to flavor the milk before I make the
00:08:40gelato with some hazelnut paste and all the usual suspects okay I'm now working on my Amaro
00:08:50Montenegro syrup that the kwandongs will cook in kwandongs are a native Australian peach so you get
00:08:56this really nice fresh tartness and bringing in that into a dish that's got chocolate hazelnuts
00:09:01orange and the Amaro Montenegro could be super risky or it's gonna work really well
00:09:06Laura Laura hello how's your relationship with hazelnuts first of all love hazelnuts that's good
00:09:13favorite nut in the nut family what is the dish with your beloved hazelnuts all right so I'm doing a
00:09:19dessert I'm kind of like playing on like Northern Italian flavors so I've got hazelnuts
00:09:25Montenegro orange chocolate but then I'm just adding in something very me right which is
00:09:32kwandongs have you paired hazelnut chocolate and kwandong before never never what do you think that
00:09:40is gonna be like how are they gonna work together well that's a that's a great question Andy can you ask me in about 35 minutes good luck good luck by the way hey Lowe's can I grab some Lowe's can I grab some of those yeah yeah I'll come and get yeah come get some
00:10:00go for it because I only had the other ones from this brand yeah thank you teamwork my immediate
00:10:11thought is a dessert but then I'm thinking Laura is Italian hazelnut is in her blood she's gonna have
00:10:19dessert 100% I need to think outside the box oh this is salmon what did I how did I pick up salmon
00:10:27and I'm gonna make a hazelnut crusted cod with beautiful hazelnut burroblanc I can feel the pressure in the room 58 minutes to go
00:10:37come on let's go
00:10:38it's a weird time for it I think we have 58 minutes time for it
00:10:4415 minutes and everybody's already cooking and I just coming with my ingredients I really need to pick up my pace so
00:10:53the first thing I do is I cut the beautiful fillet of my fish I get the bones and put them with aromatics in a boil to make a stock for cook of my
00:11:02vegetables next thing to do is get started with my burroblanc I never heard of hazelnut burroblanc
00:11:09together before I'll make it work huge risk today I'm cooking burroblanc for a French man and I'm completely changing it
00:11:23nice Sarah going girls I'm coming off the back of a couple of rough cooks in Doha and I'm up against
00:11:33Alana but I feel like my superpower is staying calm in this kitchen so I'm back in the right frame of
00:11:39mind I love a bit of horseradish for me when I think of horseradish it instantly kind of goes down that beef
00:11:45puff and I am making some savory doughnuts so savory doughnuts a horseradish cream stuffed inside a little
00:11:54beef glaze on top a little bit of pea puree underneath then some seed wagyu seed beef on top so a few
00:12:00different elements coming together for that one the most important step of this dish is to get these
00:12:05doughnuts proving it's a 75 minute challenge so I'm under time pressure with that I said say 0.1 I'm sure Alana
00:12:12is going to lean into her strengths and go for a dessert but I am going to battle it out for round
00:12:18one and I have to be safe I am not going into round two today my plan is to give the judges a beautifully
00:12:26tasty dish and something that really is so unique that it beats Sarah's Sarah's been in the Masterchef
00:12:39kitchen competing three times let's go Sarah and she's had this incredible career here in Australia
00:12:46and in India the smokiness I love that she used that traditional method it's so cool Sarah knew she had
00:12:54to cook us one of the best butter chickens we've ever had and she did she pairs flavors veggie might
00:13:01verblanc is loaded with all the things we love she comes up with these amazing combinations and textures
00:13:07she always looks so graceful in the kitchen she is one of the best cooks in this kitchen
00:13:14Alana hello you're up against Sarah with horseradish what's your strategy uh I'm going dessert going to
00:13:23going dessert with um oh yeah horseradish dessert I just think that um for me to stand out in this jewel
00:13:29I need to go with my best foot forward and that's dessert so that's what I'm doing I'm doing a
00:13:34horseradish ice cream today yeah um what else to go with I've got a really beautiful soaked almond
00:13:39biscuit that's going to go on the bottom I've got a little bit of goat's curd cream going on there as
00:13:43well have you ever had a horseradish dessert yeah with wasabi I did a wasabi ice cream how did that go
00:13:50down not great big hitting flavors in your dessert are you certain they all go together I'm pretty
00:14:00certain they're all going to go together but I've know that I've got to try and tame that horseradish
00:14:04and it's about the goat's curd as well all right good luck Alana thanks ladies I'm nervous for myself
00:14:13now that the judges have talked about their concerns I know this dish is so out there and
00:14:20these flavors are risky and you will never see it on a menu but for me to win today I need to make them
00:14:28work
00:14:43wow you could hear a snooze drop in here a moment
00:14:55oh game on we have two super exciting jewels on our hands we've got Schneze v Laura Laura's going for a
00:15:11dessert she's going to be doing a multitude of different elements she's talking about using
00:15:16hazelnut paste to fold through the gelato a lot of fat in the hazelnut paste so how will that react
00:15:21it actually does sound like quite a conventional dessert in many ways because she's got the
00:15:25financier the ice cream all that but it's just all those little tiny twists that she puts in there
00:15:30the Laura isms if you want to say she's giving it her little twist yeah Schneze she's got the
00:15:36hazelnuts in two spots right the hazelnut beurre blanc which I'm interested to see how that comes
00:15:41together a piece of fish she's going to crisp up the skin and do a hazelnut crumb over the top of
00:15:45that she's got vision she has when you think the plan is fantastic if she knock this one on it's
00:15:52superb and then on the flip side you've got Alana the Sarah I mean there's a lot of invention in
00:15:59Sarah's dish because she's riffing on a classic thing those flavors make so much sense how she's
00:16:04recreating them then with Alana's dish we can't get our heads around it quite yet I feel like
00:16:12horseradish ice cream could become one of those master chef mega wins or mega fails yeah how it
00:16:17goes how you going girl good how are you oh my god you're punching on ice cream yeah that's the way
00:16:24horseradish ice cream when the judges taste my dish I want them to first taste that sweetness of
00:16:31the ice cream and then all of a sudden that horseradish flavor will take over at the end I know that
00:16:37there's big flavors the judges have reaffirmed that for me but I love big flavors in a dessert
00:16:43I'm not about subtlety so go big or go home it's gonna be my motto today my biscuit is now cooked I want
00:16:51it to be slightly fluffy almost halfway between a biscuit and a dense cake but then brushing it
00:16:57with this really beautiful syrup is going to give it a lovely flavor oh nice Alana nice work girl I've
00:17:05got my ice cream on churning my goat's curd has started there's obviously quite savory flavors with
00:17:11that goat's curd and the horseradish it's quite punchy but yeah it's just about trying to balance it
00:17:16all out oh the dance look all right look good yeah nice work Sarah thanks great come on keep pushing
00:17:2830 minutes to go
00:17:3030 minutes left and feeling all right at the moment I'm doing a savory donut with the horseradish cream
00:17:44stuffed inside the donor got a little kiss of horseradish which I liked a little glaze on top and
00:17:50then nice slices of seared wagyu my doughnuts have risen so I'm gonna get those in the deep
00:17:56fry very shortly I have no idea I can't see what Alana is doing but I feel like she's looking pretty
00:18:03focused yeah baby Alana strengths are in experimenting with flavors and desserts I think that she's been
00:18:12pulling together some really weird kind of combinations basil and olive oil ice cream with an
00:18:17anto chili and hibiscus broth burnt butter parfait with a little flaky butter pastry on the bottom gingerbread
00:18:25bundt with an artichoke and mascarpone ice cream and it's really good at bringing different flavors together and
00:18:32pushing the boundaries oh look at the colors on that she whips out one of those desserts and we all know it's fantastic so this round is going to be really tough I am throwing everything at it and I have to get my donuts into the fryer
00:18:51so this is the dough is yeah they're working working yeah popping up nicely look like eggs
00:18:59little mini ones there are they a little Indian thing or oh is it a Sarah thing yeah it's a Sarah thing
00:19:06watch out it's hot I'm like no fear of any oils my skin doesn't even feel it anymore which is like crazy
00:19:15my donuts are puffing up beautifully thank goodness I'm definitely not frazzled I'm feeling really
00:19:21really good actually game on that's for sure time is ticking away you have 20 minutes to go
00:19:27come on let's go
00:19:29come on guys
00:19:35so much to do
00:19:37not enough time
00:19:39the most challenging element for me today is that border block
00:19:43this is a make or break
00:19:47as soon as I add my hazelnut I taste it to see if I need more
00:19:50it can't be overpowering or too sweet
00:19:53how does that taste Nesh
00:19:55it's actually yum
00:19:56it's unexpected but it's like savoury
00:20:01sour and like um
00:20:03earthy
00:20:04and my second challenging point here is cook on that fish
00:20:07and making sure that crust is perfect crunchy
00:20:10and not burnt
00:20:11my plan is to separate skin
00:20:13and then finish it off with this hazelnut crumb
00:20:16there is a one in four chance of going home
00:20:21you have 15 minutes to go
00:20:23cooking a fish skin in a sandwich press is a next level crispiness it's a revolution
00:20:34if I'm gonna win this today if I'm gonna win against Laura
00:20:37I need to elevate everything I do
00:20:41how you going snaz
00:20:43yep bumping
00:20:44how are you?
00:20:45yeah good
00:20:48what was I doing?
00:20:50let's go lozzy
00:20:52so I'm looking at my gelato and it's definitely doing its thing
00:20:56it's thickening
00:20:57it's wrapping itself around that paddle
00:20:59and it's looking really good
00:21:00so I decide to give it a taste
00:21:02instantly my heart sinks
00:21:22because this is icy
00:21:26the texture is not right
00:21:29I don't know what's happened
00:21:31it's not right
00:21:35it's not right
00:21:50loz it's a fat content
00:21:52yeah it's wrong
00:21:54you got 11 minutes Laura
00:21:56yeah I know
00:21:57so this is really icy
00:22:06it's unusual
00:22:08you're not gonna use it?
00:22:09no I can't
00:22:11that's a big hazelnut component in your dish eh?
00:22:14yeah
00:22:15what's the plan?
00:22:16um
00:22:23my stomach is in a knot
00:22:25and I don't know what to do
00:22:38so this is really icy
00:22:41what's the plan?
00:22:46um
00:22:47all I wanna do right now
00:22:48is curl up into a ball
00:22:50and like cry my heart out and run away
00:22:53but I can't do that
00:22:55I'm just gonna
00:22:57almost make like a
00:22:59uh like a
00:23:01mascarpone hazelnut paste whip
00:23:04right
00:23:05make it super salty
00:23:06I don't have any other options right now
00:23:08no you only got 10 minutes
00:23:09yeah
00:23:10can I pull something together in these last 10 minutes
00:23:13that's gonna replicate that gelato
00:23:15bring a hazelnut element
00:23:17and hopefully save this dish
00:23:21I don't know
00:23:22Laura
00:23:23I can tell you rattle
00:23:24pull it together
00:23:25take a breath
00:23:26focus
00:23:27cause you can do this
00:23:33how does that taste snazzy?
00:23:36you happy girl?
00:23:38yum
00:23:40I'm looking at this crumb
00:23:41and I'm looking at the cook on that fish
00:23:44and it looks bloody perfect
00:23:46I'm so proud
00:23:47oh my god
00:23:48let's go
00:23:57this is getting serious
00:23:58five minutes to go
00:23:59five minutes to go
00:24:09let's go Lozzy, come on mate
00:24:11keep going Loz, keep going
00:24:12let's go Laura
00:24:13just make it the best you can Loz
00:24:17you can do it Laura, come on mate
00:24:18let's go Laura, come on girl
00:24:20how does that ice cream taste Lana?
00:24:22yeah it's good
00:24:23a little bit of white chocolate
00:24:24just a little bit of that horseradish
00:24:26amazing
00:24:27yeah perfect
00:24:28really nice
00:24:29the end of the cook is so close
00:24:30but I've only just got enough time to plate it up beautifully
00:24:35the soaked almond biscuit goes first into the bowl
00:24:37then plums on top of that
00:24:38and then I pipe the goat's curd cream all around the edge
00:24:43I am super happy with my dish
00:24:45but I'm going up against the absolute best
00:24:47and for me to beat Sarah
00:24:50I need to really elevate this dish
00:24:53so I'm adding some celery oil
00:24:55because I want to bring that really beautiful
00:24:57fresh cooling flavour to the dish
00:25:00so I'm adding some celery oil
00:25:03because I want to bring that really beautiful
00:25:05fresh cooling flavour to that horseradish cream
00:25:10three minutes to go
00:25:12come on guys
00:25:14come on guys
00:25:16nice work Laura
00:25:18come on Sarah
00:25:20last few minutes and I'm really happy with all my elements
00:25:24I've got my doughnuts that I've tossed in
00:25:26Haraway salt
00:25:27I've got to pipe just the right amount of horseradish cream in the centre
00:25:31a pipe of the pea puree
00:25:32that sticky glaze on top of my doughnuts
00:25:36and then layer it with the beef as well
00:25:39nice work Lozzy
00:25:43it's alright girl
00:25:46it's so not
00:25:48the first thing that goes onto the plate is my hazelnut financier
00:25:51on top of that I'm going to pipe the whipped chocolate ganache
00:25:55and sitting on top of that is all those beautiful halves of that quondong
00:25:59I think it is actually really delicious
00:26:05but because that hazelnut gelato is not on there
00:26:08and what happened in those last 15 minutes I'm truly gutted with this dish
00:26:12time is running out
00:26:19one minute to go
00:26:23it's so well cooked
00:26:26I'm starting with my fish on the bottom with my beautiful beurre blanc sauce
00:26:30I finish it off with my gorgeous little mushrooms and a half of the carrot just sitting there
00:26:36what else do I have
00:26:38I still had this beautiful fish skin
00:26:40so I cut the nice fine strip
00:26:43oh my god it's so good
00:26:45and I put it on my plate
00:26:47so shaky
00:26:49and I'm so happy with what I see
00:26:51just hope I've done enough to survive this round one
00:26:53oh my god how much time
00:26:56the battle is over in 10
00:26:599
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00:28:55you got this honestly it's great you're incredible
00:29:01well four incredible cooks two intense battles let's see who's come out on top
00:29:08Schnezz and Laura in your duel you were cooking with hazelnuts we'd like to
00:29:12taste your dish Schnezz so today I made hazelnut crusted fish hazelnut
00:29:26bourre blanc crispy fish skin and salted carrots and mushrooms I think it looks
00:29:32really refined thank you it's very considered and I think it looks
00:29:38beautiful oh should we taste the dish yeah let's go
00:29:54are you nervous very nervous are you
00:30:08Schnezz your bourbon because it's a bit of my little specialty that was probably the very best one we
00:30:24have for a very very long time thank you I love the introduction of the nutty pest into your sauce
00:30:31that was very clever and just perfect the cook on the fish is money money money money you've kept those
00:30:42hazelnuts just caramelized not burnt and then the flesh of the fish is just melting in your mouth I
00:30:48also love that you put those little veggies on yeah they're done in such a refined petite way
00:30:53and I think this dish hazelnuts aside just shows such a wonderful evolution of you
00:30:59they should be really proud thanks
00:31:09next up Laura
00:31:18I've made a hazelnut and brown butter financier a whipped duck chocolate ganache
00:31:26bondongs cooked down in some Montenegro and a salted hazelnut and mascarpone whip
00:31:31this is a bit emotional after the cook yeah because mascarpone wasn't plan A was it no
00:31:39yeah it's just frustrating I think I know why
00:31:47because I was in the room when it happened last time in this kitchen
00:31:53yeah probably cost you lifting that trophy yeah how brave you are
00:32:17Laura this combination is just so you I love the sharpness of the guangdong with the bitterness of the Montenegro the way you incorporated those
00:32:31guangdongs is just so delicious they've got this wonderful astringency to them and they kind of serve as these little boats for the caramel I didn't miss your ice cream I thought the texture of the replacement
00:32:44was really luscious and smooth but I think you needed to punch harder with the hazelnut
00:32:53okay when you've got a dark chocolate yeah and when you've got Montenegro and when
00:32:57you've got an intense native Australian ingredient you need the hazelnut component to match up in its intensity and for me that was just too subtle
00:33:06it is friggin delicious the use of the guangdong chocolate and hazelnut is off the charts I love it
00:33:15it's so interesting it's so uniquely you as well my I just I don't know whether it's because we knew that there was a salted hazelnut gelato coming our way or not
00:33:29yeah but I think I miss it I wanted the luxury of that element well done thank you for the best
00:33:47in the battle of Sarah versus Alana you were cooking with horseradish we'd love to taste your dish Sarah
00:33:59what have you made Sarah I've made savory doughnut stuffed with horseradish cream seared wagyu with a pea puree and a red wine glaze
00:34:12that's pretty much exactly what I wanted to see from the brief that doesn't happen very often
00:34:19Sarah the doughnuts were perfection so fluffy and just gorgeous mouthfeel and I love the play on beef and horseradish I
00:34:45really loved how much horseradish was in my little doughnut I loved all the elements the little garnish
00:34:51of watercress to add to the spice hit you've got this beautiful rich glaze over the top that kind of
00:34:56looks like chocolate so I get the reference back to the doughnut your meat is so beautifully sliced and
00:35:02it's thin and you can you know work your way through the flavor and I've just got a little like tickling
00:35:08sensation in my schnoz right now from the horseradish which I really love it was exactly how it was meant to
00:35:14be so props to you thank you we'd like to dicey dish Alana I'm looking at my dish as I'm walking up to
00:35:29the judges and I'm really proud because that's me on a plate that's my ideas but I know that I'm kind
00:35:40of walking that fine tightrope of is this flavor combination going to work doesn't look like
00:35:46horseradish anything does it there's a lot riding on this that is very pretty very modern love that
00:36:02little splash on top Alana horseradish two what'd you cook I've made a horseradish ice cream with goats
00:36:12cheese cream soaked almond biscuit celery oil and fresh plums big flavors let's see if they work together
00:36:32Alana we suppose to have a bit of suspense because it's a duel but you know what I love it didn't make
00:36:51that much noise but you know what it's a napkin yes he has to express himself you know what first I was
00:37:03intrigued then I become mesmerized and now I'm super impressed and what I love the horseradish is raw in
00:37:12your ice cream and you can get that kick you can get the the vivacity of what horseradish does very well
00:37:19and also it's a beautiful colors too the celery oil is perfect he bring not just the aspect visual
00:37:27but also this well welcome with the horseradish Alana you smash the balance of the flavor in that
00:37:34ice cream if chili has a hot heat horseradish to me has a cool heat and when you get that with ice
00:37:40cream which I haven't had before it's something that's quite exciting it just it wakes you up a
00:37:45little bit I was craving a tiny bit more sweetness a few of those savoury elements particularly the
00:37:54goat's curd cream were competing a little bit I think on this occasion you probably just push the
00:38:01savoury a little bit too hard I didn't love the goat's cheese okay because I really loved what the
00:38:08white chocolate and the horseradish was doing I get what you were trying to do but for me it was
00:38:12just too tart okay you've definitely done an unbelievable job in areas but I feel like there
00:38:19was just too many things you know if you just pulled it back a little bit it could have been an
00:38:24absolute knockout yeah thanks Alana thanks Alana thank you you had a one in four chance of going home
00:38:44when you walked in here today the two of you those odds are about to get tighter
00:38:49first hazelnut jewel snage silky fish gorgeous crust and rich nutty beurre blanc that was an absolute
00:39:03winner Laura your flavors technique and textures they were all on point but we were missing the
00:39:11indulgence that we would have got from that gelato and because of that Laura you'll be cooking in round
00:39:18two oh good snares you're safe what now the horseradish showdown this was a really tough one and the
00:39:27decision was not unanimous both of your dishes had positives but one of them had a few too many
00:39:35flavors going on the goat's curd was distracting Alana you're headed into round two snares Sarah you're
00:39:45safe congratulations you can join the others up in the gantry oh dear Laura Alana it comes down to
00:39:59you and whatever ingredient is under this cloche you now have a 50 50 chance of going home I'm thinking
00:40:07that's a 50% chance of staying in this competition that's my mindset no matter who wins this jewel we're
00:40:15going to be losing a champion I feel like this is like a huge wake-up call like huge in this round
00:40:23you're going head-to-head using fennel seeds you'll have 75 minutes the garden and the pantry are open cook
00:40:51whatever dish you think will keep you in this competition just make sure fennel seeds features in it
00:40:58okay yeah yeah good luck your time starts now come on
00:41:04coming into round two I've still got that like deflation that broken feeling from round one like
00:41:21all that trauma and all the build-up of emotion I'm just I'm just still trying to accept the fact of
00:41:27what's about to happen like if that was a one-round cook I'd be eliminated that's terrifying the smart
00:41:36decision here is to use fennel seeds and an Italian dish and make a knockout pasta dish good luck yeah
00:41:45but Alana could just completely wipe the floor with this so I'm not going down that track
00:41:56I'm making a dish that is like for me something that I could cook at the end of this competition
00:42:04and maybe win off and that's what I'm doing but it's something that's so intricate and delicate like
00:42:12there's so much that could go wrong like there's almost more can go wrong in this dish than can go
00:42:16right so I'm going to do a chilled squid noodle dish do a little roasted fennel oil also do a little
00:42:22smoked fennel dashi to go with it the charred fennel dashi is going to comprise of an actual dashi
00:42:29broth as well as a charred and fresh fennel juice I'm going to combine both to balance out a broth that's
00:42:36really deep in flavor with umami rich Japanese flavors lots of seaweed charred pipis to add flavor
00:42:43and depth as well as the depth of flavor you get from charring that fennel
00:42:47okay ladies 60 minutes to go
00:43:00this is uh the worst odds I've had in the competition so far about going home
00:43:17so yeah I am going to try and get as much of me on a plate as possible hero those fennel seeds
00:43:24this is a be all and end all cook and I want it to be a dessert it's what I do really well
00:43:31go Lana I'm going to be making a burnt fennel seed pavlova with some other beautiful elements on top so
00:43:37a sour cherry sorbet a little bit of a diplomat cream to beat Laura I basically have to make the
00:43:44best dish I've done in this competition oh the pressure is on I mean I've done it before I've had
00:43:51plenty of top dishes but this has got to be like the top top dish that's the only way I can win this
00:44:00challenge
00:44:00this is anyone's game you have 45 minutes to go
00:44:15hi Lana hello how are you so tell us what you're making so I'm doing a burnt fennel pavlova
00:44:29with a sour cherry sorbet some candy fennel stalks yeah lots of really pretty garnishes on it as well
00:44:36that are just going to give you know lots of different flavors and textures but remember not
00:44:40too many exactly I think that fennel seed was your ticket to a win here yeah because it is so you it's
00:44:49what we've seen you'd be so successful at putting really unique savory or spices into a dessert and
00:44:56just creating something that just wows us yeah like you've got a chance here just taste taste taste edit
00:45:02edit edit just bring us that perfect dish now you've just given me an idea here we go tune in on that
00:45:08flavor whisperer thank you what did I say I don't know just flavor combinations now I need to go get
00:45:13something Laura is an absolute force to reckon with I feel like it's a bit David and Goliath at the
00:45:23moment and I've been trying to think what I needed to add to this sour cherry sorbet just so it had
00:45:31another layer of flavor I'm thinking a little bit of cracked pink peppercorns and some dried rose petals
00:45:38will be just enough to get that sour cherry sorbet across the line because the pressure is on to cook
00:45:46the best I've ever ever ever cooked in this kitchen
00:45:49you okay yep that's hot after what happened in that first round cook I've got all those emotions and
00:46:01they're like still right there so it's just trying to like combat those keep them a bake and focus
00:46:08in round two I'm making a cold squid and fennel noodle salad I'm gonna have charred fennel noodles
00:46:15as well as a fennel dashi broth and my dashi's on the toasted fennel salts ready for later to season
00:46:21the noodles with I'm just cutting my noodles now you have to be delicate like literally 30 seconds
00:46:32cook too much a millimeter that the noodles aren't cut perfectly is gonna ruin this whole dish let's go
00:46:39Laura I cannot stuff this up if I stuff this up I'm out so I took my absolute time to make sure that
00:46:48all of these squid noodles are the same size and texture oh let's go Lossie come on come on let's go
00:46:55my sour cherry sorbet is ready to go nice Alana is it nice tasting good Alana yeah it's really yummy
00:47:19yummy and I have my burnt fennel seed pavlovas in the oven the pavs I am wanting them really crispy on
00:47:27the outside fluffy on the inside they've been in for about 20 minutes or so now they're not far
00:47:32coming out and then I'll torch them for the burnt side of it every pavlova has some sort of cream element
00:47:40on it for me I want to do a cream diplomat today and I'm thinking what flavors can I put in there
00:47:48and a little bit of honey and a really strong vanilla bean I think is going to be a great
00:47:55flavor profile to go with the sour cherry and the fennel
00:47:58the end of the cook is so close but I want to add some sort of fresh fruit and to win this challenge
00:48:10it can't be just fresh fruit on a plate what's that Alana masala last time I made a masala
00:48:17syrup Sophia couldn't stop raving about it and strawberries masala fennel seed pavlova sour cherries
00:48:24and the crunch from kataifi pastry I have so many things going on right now but I feel like at
00:48:31this point in the competition you're not going to get anywhere without taking some risks Andy
00:48:38remember your parting words to Alana when you left her bench was edit edit edit she is now adding
00:48:45things so she's got on her bench pink peppercorns rose petals masala fresh strawberries she's got a lot
00:48:53of decisions to make yeah what to put on what to leave off how much are things to put on I'm stressing
00:48:59because I think while this is Alana's talent feeling her way through things this is not the
00:49:06moment to do it
00:49:10oh my heart stopped are you cooking the noodles Aussie yep I'm gonna cook it in some of the dashi and then
00:49:33serve it with the broth so I'll just feel like just poached lovely it's time to start cooking these
00:49:40noodles for about five ten seconds if that they don't have long at all this dashi broth has been bubbling
00:49:49away for pretty much this whole cooking I've been tasting it throughout building that depth of flavor
00:49:53making sure you can taste every single ingredient that went into that broth but there's definitely a fine
00:50:00line of I may have used too much fennel and maybe that fennel seed flavor isn't coming through just I
00:50:07just want it to be fennel seedy thank you it all comes down to this I've got those squid noodles with
00:50:24that fennel noodles as well it's been dressed with fennel salt fennel oil some lemon juice the fennel fronds
00:50:30are sitting really nicely on the squid fennel fennel fennel fennel fennel fennel
00:50:34I'm feeling extreme pressure I put down the burnt fennel seed pavlova honey and vanilla bean creme diplomat
00:50:52the fresh strawberries the candied fennel stalks katafi pastry so many different elements going on this
00:50:59plate this is the final countdown but I don't think I need to take something off I just think this is
00:51:05going to be a beautiful flavor combination 10 9 8 7 6 5 4 3 2 1
00:51:17I'm glad I got through the cook I felt fine throughout the whole cook but it's just
00:51:38the idea that you know you could go home on the back of this
00:51:42good luck laws thank you
00:51:55here she is
00:51:56Laura
00:51:56Laura what's your dish
00:52:07uh so it's a squid and fennel noodles with a fennel dashi and a fennel seed oil
00:52:13and so where exactly is the fennel seed
00:52:16wait isn't it I think is the real question
00:52:20right
00:52:20this is the closest you've come to leaving the competition so far
00:52:26yeah
00:52:26how does that make you feel
00:52:27um slightly terrifying to be honest
00:52:32um oh god
00:52:35I just feel like I've given up so much of my life for this competition and I don't regret
00:52:43that decision in all three times at all
00:52:46I just like I know I'm good enough to win it and I think both times I've made silly decisions
00:52:55and it's come down to something that I know I could have fixed and I would like to end a large
00:53:03chapter of my life on a high
00:53:05yeah
00:53:07no matter what happens Laura we all think you're a phenomenal cook
00:53:11thank you
00:53:12can you please finish a dish for us
00:53:13love to
00:53:14there's so much writing on this dish
00:53:18you just start questioning is there enough fennel seed is it too much fennel was that squid cooked right
00:53:23I've got the angel in me going like this is an absolute banger of a dish and I know it's going to be elite
00:53:29thanks Laura
00:53:32thank you enjoy
00:53:33but then I've got the devil sitting on my shoulder going this could be the last experience you ever have in this kitchen
00:53:38I bloody love that
00:54:06I bloody love that
00:54:08the initial flavour that you get is deep roasted fennel seed
00:54:13and that was the question mark for me
00:54:14how is this going to play out because there's all sorts of fennel going on
00:54:18and I was worried that the fresh fennel elements would take over that fennel seed
00:54:22but nah
00:54:22that fennel seed salt that she made with the anise seed and the roasted fennel seeds
00:54:28is just everywhere littered throughout that dish
00:54:31I feel a bit differently to you Andy
00:54:35I bloody bloody love it
00:54:37the fact that she could get the seeds to
00:54:42really shine through shows that she was really thinking about how she could hero this
00:54:47what I like the most is the smell and the flavour and the colour of the oil
00:54:55what amaze me too is the squid
00:54:58it is so perfectly cooked
00:55:01and to turn a dashi so quickly with so much depth
00:55:05so concentrated of flavours
00:55:07this is a phenomenal dish
00:55:12just walking up to the judges right now
00:55:17Ilona
00:55:19looking down at my dish and I'm just thinking this could be it
00:55:26do you want to finish your dish?
00:55:27yes
00:55:28you have so much joy coming into this kitchen and to think that you've put it all on the line in one challenge
00:55:38Alona, what did you make?
00:55:45so I've made a burnt fennel seed meringue with a sour cherry sorbet, some little candied fennel and a little bit of crispy katafi
00:55:53a honey and vanilla creme diplomat
00:55:56and some masala strawberries
00:55:58wow
00:56:00has this competition
00:56:02has it been different this time?
00:56:04having kids you know
00:56:06what do you think they're going to think?
00:56:08because like I feel like
00:56:10you've kind of surprised yourself at the things that you've been able to create
00:56:13they're going to be expecting a lot more high-end desserts at home I can say
00:56:17I think for them they're just so proud
00:56:24like you said I've totally surprised myself
00:56:27I've felt like I've had impostor syndrome since the moment I walked through those doors
00:56:31I can tell you now you are not an impostor in this kitchen
00:56:35I think that you've cooked some of the most unique interesting
00:56:38bloody delicious desserts that we've seen in the competition ever
00:56:42unique flavour combinations is what you've come to be known for
00:56:46and I think there's going to be a couple of them
00:56:48we can't wait to taste
00:56:49thank you
00:56:50thanks
00:56:51thanks Alana
00:56:56what do you guys think?
00:56:57love it
00:56:58I love the look of this
00:56:59I love the tones
00:57:00and I just know it's going to be interesting because it's from her
00:57:03mmm
00:57:04my question is have all these different flavours taken away from the fennel seed?
00:57:09let's find out
00:57:16I really enjoyed a lot of the elements on Alana's dish
00:57:30I really loved the sour cherry sorbet and how sharp it was
00:57:34I love those little crispy bits of kataifi that she'd cooked in ghee
00:57:38I love those little bits of candied fennel stalker as well adding crunch like fresh crunch to the dish
00:57:43yeah look it looked a million bucks but I don't think it's come together
00:57:47especially the fennel seed
00:57:49yes it's there
00:57:51it's just fighting so hard with so many other flavours on this dish
00:57:55with all of those flavours around the plate
00:57:58it's drowned out the fennel
00:58:00yeah
00:58:01Laura
00:58:08Alana
00:58:10sadly
00:58:12someone needs to go home
00:58:14one of you presented us with a bowl of food that was so good it made us emotional
00:58:21on the other hand
00:58:24the cook being eliminated
00:58:26brought us a dish that looked exquisite
00:58:29but unfortunately as good as the other flavours were
00:58:34they competed with the fennel seed
00:58:36it's for those reasons
00:58:39I'm sorry to say
00:58:44Alana
00:58:46you're going home
00:58:47so sorry
00:58:50Alana
00:58:54I know you came back to win
00:58:57and even though you've fallen short
00:58:59the cook you've become
00:59:01the growth we've seen from you
00:59:03some of the flavour combinations that you've put up
00:59:06have just blown our minds
00:59:08yeah
00:59:09they shouldn't work they defy logic
00:59:11it's been such a joy to watch your talent unfold and get to know you
00:59:15I just want you to know it's really hard to see you go
00:59:18and it's so lovely to see how much grace you have always
00:59:22you're just going to be really missed
00:59:24thank you
00:59:25I really enjoyed meeting and you know getting to know you all and all these guys as well
00:59:30yeah it's just been incredible just to create some really nice friendships
00:59:34Shnez what are you going to miss from Alana
00:59:37oh everything
00:59:38she's been my girl from day one
00:59:40she's always that yes girl
00:59:42okay last minute walk
00:59:43last minute drink
00:59:44last minute dinner
00:59:45I have hundreds photos of her napkin in every possible spot
00:59:50and that's a proof of solid friendship honestly
00:59:53and she's such a joy to be around
00:59:55I'm definitely going to miss her
00:59:56thank you
00:59:57thank you
00:59:58Alana
00:59:59have you had a good holiday from the kids
01:00:01oh my gosh
01:00:03my brother literally said to me
01:00:05you are not going to know yourself when you go back
01:00:07it's going to be so loud
01:00:09at the moment I can actually just hang the phone up
01:00:12and they're screaming at my mum
01:00:14you don't necessarily have to tell them you got eliminated
01:00:20I have thought of that don't I
01:00:24Alana
01:00:25I'm sorry to say but for now
01:00:26it's time to say goodbye
01:00:27thank you
01:00:29well done
01:00:30seriously well done
01:00:31I might not have come out on top this time
01:00:34but I'm so grateful for all of these skills that I've learned
01:00:38thank you
01:00:39oh thank you very much
01:00:40Alana 14 years ago would never have had the courage to do the dishes that Alana present day is currently doing
01:00:49oh well done
01:00:50oh well done
01:00:51oh well done
01:00:52oh well done
01:00:53oh I can't wait to see what you guys cook
01:00:55I'm just so excited to take all of that that I've learnt of myself of my cooking ability
01:01:02and just keep building on that as soon as I get out of this kitchen
01:01:09this week on MasterChef Australia
01:01:12here we go
01:01:13O-M-G
01:01:15O-M-G
01:01:16A-B-C-T-E-U-M-G
01:01:19it's a week of immunity
01:01:21woo
01:01:22love the sound of that
01:01:23this is going to be good
01:01:24I'm so excited
01:01:25this is going to be good
01:01:26I'm so excited
01:01:27it's more important than ever
01:01:29immunity at this point in the competition is everything
01:01:32because without it a favourite could be going home
01:01:38the only person who can shield you from elimination is you
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