- 19 hours ago
MasterChef Australia S18E05 Elimination Challenge: Favourite Home Dish
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TVTranscript
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00:28.
00:29Let's go again.
00:30.
00:32Oh, okay.
00:34Oh my God.
00:38I see these four monitors.
00:41There's like four different kitchens.
00:44.
00:44Okay, this is interesting.
00:46Good luck boys.
00:49Is this anybody's kitchen?
00:51What's going on?
00:52What is today's challenge?
00:54Oh, look at the little dog.
00:57I want that kitchen.
00:59Yeah, that one's good.
01:00I want that one on the end.
01:02Doesn't really give too many clues.
01:05No, not at all.
01:06It's quite daunting, the first elimination.
01:08Yo.
01:09I feel like I've made so many strides already in the short amount of time I've been here,
01:13so I want to stay as long as possible.
01:14Yeah, where's the fireplace?
01:15I don't know what the heat is for the challenge, you know?
01:19Got the flowers.
01:20Dumplings.
01:20Oh my God!
01:22Dumplings!
01:24Morning.
01:25The frames start to play and it's Sophia's first.
01:30Pretty.
01:31It's like a window into her home, which is really sweet.
01:35Oh!
01:36Oh!
01:37Oh!
01:38Oh!
01:39He's so tall.
01:40Yeah.
01:41I'm kind of expecting like a dog to walk into the theater.
01:45Oh!
01:47Oh!
01:48Oh!
01:48Oh!
01:48There we go!
01:50Oh my God, this is a dog contest.
01:51Yay!
01:54It's Sophia cooking with her partner.
01:56It seems super sweet and she seems so relaxed in the kitchen.
02:00Avocado.
02:01Smoked salmon.
02:03Breach steaks?
02:04Yes, please.
02:05Yeah.
02:05Wait, breakfast maybe?
02:07Yeah.
02:07Oh no, I hate breakfast.
02:09I love breakfast.
02:11Two snacks.
02:14Oh!
02:16Flat brands, darling.
02:17I've got some raw beans.
02:19A little rocket, Connor and ricotta.
02:21It'll go on the base.
02:23Made like a chewy oil.
02:27Then I see Andy.
02:28He's cooking for his wife.
02:31Cucchini flowers.
02:32That's not breakfast.
02:34Do you stretch it when it's on the paddle?
02:36No.
02:37Oh, so that's the size of it.
02:38Yeah, I made little ones.
02:39Oh, cute.
02:40Oh, that kitchen's mad.
02:43Is the dog gonna move?
02:47Oh!
02:51Moon cakes or something.
02:54They look like little sweets.
02:55Motties?
02:56It's anko kwe.
03:01It's filled with mung beans and steamed.
03:03Oh!
03:04It's a sweet treat.
03:05Oh!
03:06Oh!
03:07Oh!
03:07Oh!
03:08Oh!
03:08Oh!
03:08Oh!
03:09Oh!
03:09Oh!
03:11I miss my dog.
03:12I miss my dog.
03:12I miss my dog.
03:13Yeah, I just thought the same thing.
03:15Imagine if JC has a dog as well.
03:16Oh, my God.
03:17I'm ready.
03:19Bye.
03:19Oh!
03:21Bye!
03:21Bye!
03:24Thank you!
03:24Are you okay for soup, yeah?
03:26Yes, please.
03:27Okay, excellent.
03:28Thanks a lot.
03:29What?
03:29What do you want?
03:31Yeah.
03:32Lovely tomato soup.
03:35Just a little bit.
03:37Yum.
03:38Tomato soup.
03:40Hello, Bobby.
03:40No, you alright?
03:41Oh, I miss him.
03:43It looks like such a nice family.
03:45Oh!
03:47Oh!
03:47Oh!
03:53Absolutely love seeing them in the element,
03:55because it's a very different side of the judges we don't get to see.
03:57Now I'm wondering, what is today's task, and what do you want from us?
04:10Do you enjoy a little sneaky peek into our homes?
04:13Yes!
04:14It does!
04:16You've just seen a window into our homes.
04:18So today's challenge, we want to see a window into yours.
04:24We want to get to know you.
04:27So, what better way to do that than create a dish that represents who you are at home.
04:33Your dish needs to be full of personality, and most importantly, heart.
04:39Because home is where the heart is.
04:42Today of all days, everything is on the line.
04:45You are literally coming to my house and I'm going to feed you some food.
04:48So, it's super personal.
04:49You've got 75 minutes.
04:52The pantry and garden, they're both in play.
04:55Yes!
04:57Make us whatever you want.
05:00Just make us feel like we're eating at your place.
05:04Whoever cooks the bottom dish will be the first person going home.
05:12Your 75 minutes start now!
05:16Hello, everybody!
05:22I don't know where the scales are.
05:25Oh, sorry.
05:26Come on, guys.
05:27Your first 75-minute cook.
05:28It will go in the blink of an eye.
05:32We want to know who you are at your home.
05:36We can do this.
05:39Good.
05:39Pass it, Vinny.
05:41Gnocchi.
05:42Nice.
05:44We only just got here and it's already our first elimination.
05:49Whoa!
05:49The game is real.
05:51It's a make or break and one person is definitely going to break.
05:54Walk on.
05:56Hopefully it's not me.
05:58I am making a beef noodle soup with homemade rice noodles.
06:02This is a dish that I actually made for my family.
06:06Then I went to Taiwan with my partner for the first time and she fell in love with this dish.
06:10So I kind of made my own rendition of it.
06:13I cook this at least once a month.
06:15And that's because my partner keeps on asking for it.
06:17When you love someone, you give them a giant piece of meat.
06:22Is that PG?
06:24Can I say that?
06:25I'm having issues.
06:28Thank you so much.
06:29Here we are.
06:32Before I get the pressure cooker close, I need to make sure I have enough aromatics to penetrate the meat
06:37and tenderise it.
06:38That beef better be tender.
06:41And that soup better be freaking delicious.
06:44If not, my partner is going to be pretty angry at me.
06:48Some good flavours over here.
06:49When I think of food from home, I immediately go to comfort food.
06:54As much as I love serving sweets to my parents, what they served me the most was the savoury dishes.
07:01Get me a duck.
07:02I'm thinking duck because growing up with my stepdad, he would make a lot of duck rows.
07:07And my mum would then do all the pancakes and the herbal soups on the side.
07:12But I have to butcher a whole duck.
07:14To get this done in 75 minutes, this is going to be a challenge.
07:17A little bit longer.
07:22I am doing what my family call holly cow.
07:26So it's a piece of eye fillet that we crust in sugar.
07:30And then it's served with like a chilli and garlic sauce.
07:33I'm doing fries to go alongside it today.
07:37It's a bit legendary, so I'm hoping to do it some justice today.
07:41The way the eye fillet's cooked is a little bit unique, so I'm hoping that it doesn't freak them out
07:45too much.
07:47Grace.
07:47Hi.
07:48How are you?
07:49I'm great.
07:50What are you doing?
07:51I am doing what my family calls holly cow.
07:54It's sort of steak and chips.
07:55It is something that your family enjoy the most?
07:58This dish is like a symbol of celebration in my family.
08:01How many years, everyone? Look how cute this is.
08:04Nice.
08:05And not even just my family.
08:07It's become a symbol of celebration throughout like our whole friendship group.
08:11So what is the secret with your steak?
08:13So it's crusted in sugar and you hit it on the barbecue really hard and then it rests in seven
08:20layers of foil for four hours.
08:23Which haven't got four hours, which is why I'm reverse searing at first.
08:26Why?
08:27I'm learning, honestly.
08:29Good luck, yeah?
08:30Ooh.
08:33Jean-Christophe's really concerned.
08:35I think he's been kind.
08:38So now I'm like, eh.
08:40But, um, no.
08:42I need it back myself and I'm feeling good.
08:44I'm feeling good.
08:47Today I'm making a potato curry and a semolina halwa.
08:51This dish just reminds me of my home and my ancestral cooking.
08:58I'm making jollof rice with chicken.
09:01You make a kind of rough blend with capsicum, tomato, onion, garlic, and then you cook the rice in that.
09:07The chicken, I'm gonna oven bake it.
09:11Jollof rice is what you would make if you really wanted to show someone you love them, really.
09:17Sorry, there's a potato behind you. Don't trip over it.
09:23I'm cooking today a gnocchi with a pork and nduya ragu.
09:29This is absolutely something I make for my loved ones.
09:32And gnocchi's actually a really good one to do with kids.
09:36Which is pressure cooker?
09:38Oh, pressure cook.
09:41Tell me what you're making.
09:43I'm making a vanilla-infused beef cheek.
09:45Ooh, exciting.
09:46With a pastive mash and some asparagus.
09:50I love it. I make it at home whenever I go back to Canberra and visit my family and I
09:54make it for them.
09:55It's a really good meal to have for a little bit of a celebration.
10:00Oh, really?
10:05So, I'm making gnocchi.
10:09Gnocchi, you know, in our house is always a big staple.
10:11Every night we go to my nondas or it's big lunches, there's always a big bowl of gnocchi there.
10:15We're Italian.
10:17We're Italian.
10:18Growing up, it's always been Italian cooking in my life.
10:21I'm both sides of my family.
10:22Heavy on the Italian part.
10:25And heavy on the rustic, I guess, too.
10:29But when I like to cook at home, I like to experiment with a few different flavours.
10:37Vinny!
10:38Vinny!
10:38What's cracking, mate?
10:39I'm making gnocchi today.
10:40Ooh, okay.
10:41And it's not just nondas gnocchi.
10:42Yeah.
10:42So, I've got a bit of beef in there.
10:44Ossoboogal beef bun and stuff like that.
10:45So, I'm trying to make like a bit of a ragu.
10:47Yep.
10:47And then, I've got fresh tomatoes as well.
10:49So, tinned tomatoes in there, fresh ones here.
10:51I'm going to mix it together.
10:52Yum.
10:52I also put a little bit of goju jank.
10:54Ooh.
10:54A little wild card, spice it up a little bit, you know.
10:56What would the nondas say to that?
10:57Nondas wouldn't like that.
10:58But, you know, when you come to my house, I like to change it up.
11:01Have you ever served this to Nondas?
11:03No.
11:04She wouldn't.
11:04She wouldn't like it.
11:05And is that kind of the only non-traditional thing?
11:08I'm going to make like a parmesan crema.
11:10Okay.
11:11And maybe a touch of yuzu in there.
11:14Whoa.
11:15That's what I like to cook.
11:16I like to cook a bit more experimentation.
11:18You like to experiment with the classic.
11:19Yep.
11:20You got gotcha cheng and yuzu.
11:23Yep.
11:24In a gnocchi dish with a black apron on.
11:27Please make this work.
11:29I will.
11:32This is a bit risky to do in elimination.
11:37But if you're not going to show them what you're made of now,
11:39I feel like you'll never get to see it.
11:43There's a lot off the line, everyone.
11:44First elimination.
11:46You've only got 50 minutes to go.
11:47Let's go.
11:53I'm so pumped for this.
11:55They're going to be cooking something that they're so comfortable with.
11:58Because this should be the one that they love to invite friends over or cook for their loved one.
12:03They should know this dish.
12:04Today the food is going to be incredible.
12:07Yeah.
12:07We're going to have so many great dishes to test.
12:10One of the dangers of doing a comfortable cook is if that dish is very familiar to you,
12:16sometimes you lose sight of whether it's complex enough to be in the competition.
12:22Oh, that smells so good.
12:25Does this smell all right?
12:26I'm starting to second guess myself.
12:30Should I check my steak?
12:32I mean, for God's sake.
12:33So, today I am going to cook what my family calls holy cow.
12:38So, 45 minutes to go, steaks come out of the oven.
12:42I'm probably eating sugar and I've chucked it on this cast iron that I've had on for pretty much the
12:46whole cook,
12:47so it's really, really, really hot.
12:49What is that?
12:50I'm going to set the smoke alarm.
12:51Sorry, Dot.
12:52That's full on going in your face.
12:55Of course, sugar going onto hot pan.
12:59Huge plume of smoke.
13:02This thing's burning.
13:03Is that me or you?
13:03Yeah.
13:04Yeah.
13:04This is what happens.
13:05But usually you do it on a barbecue outside, so you're not, like, gassing the room.
13:10Whoa.
13:11Sorry.
13:13This is so full on.
13:18What is that smell?
13:20Yeah.
13:21Yeah, it smells.
13:22It smells a bit burning.
13:24You've come over at a time that's going to freak you out.
13:27This is, I swear to you.
13:28This is what happens.
13:30Is this part of your dish?
13:31Yeah.
13:32Wow.
13:43Keep going, guys.
13:46All right.
13:47Calm down and balance one sauce at a time.
13:50My bench is very messy.
14:01I've just covered one of my I feel it pieces in sugar.
14:04That's why there's so much smoke everywhere.
14:06To be honest, the burn is part of the flavour.
14:09I'm aiming for a rare cook, rare bordering on medium rare.
14:14You roll it in foil and you leave it to rest.
14:18I felt like I'd done something wrong, but I know it's not wrong.
14:20Like, it smelled normal.
14:21It looked normal.
14:22The little barbecue scraper was as black as it always is.
14:26Impossible to clean.
14:27So, um, I'm trying to back myself even though everyone's, like, freaked out for some reason.
14:36To be here in the MasterChef kitchen, I am blown away.
14:41I want to be in this kitchen so bad.
14:42I'm not going home today.
14:43I have so much more to learn here.
14:47Hey, Bella.
14:48Hey.
14:48How you going?
14:49A bit stressed.
14:50There's a bit going on.
14:51There's a lot going on here.
14:52What are you doing?
14:53Assume a rough puff?
14:54Yes.
14:55Yes.
14:55I'm feeling nervous because I've never done a puff pastry in this short of a time before.
15:00What's the whole dish?
15:01Um, a mille foie today.
15:02Wow.
15:05Yes, if I can pull it off, I think it'll be impressive.
15:08If you can pull it off, there's no way you're going home.
15:10What else have you got going on?
15:11Hayes nut, praline, mousseline and a fennel chantilly.
15:14All in 75 minutes.
15:16Yeah.
15:16Why are you putting so much pressure on yourself?
15:19Um, because this means a lot to me and I don't want to go home.
15:22You want to give it your best shot.
15:23Yeah.
15:26Yeah, I really do.
15:29MasterChef has been my dream ever since I was nine years old.
15:33Baking is my niche.
15:35Anytime there's a sweet that's needed, I'm always on standby.
15:41My mousseline is looking really good.
15:44The rough puff comes out of the blast freezer, straight in the oven.
15:47I crank the oven temperature up to get it as brown as fast as possible.
15:51Make sure your dish takes us to your home.
15:55You have 30 minutes to go.
15:57Woo!
16:07Okay, that looks good.
16:10Alisa.
16:11Hi.
16:11Are we getting some Latina flavors?
16:13You're actually not.
16:14Okay.
16:14I'm going very English today.
16:16Tell me more.
16:17So you're going to get a deconstructed apple crumble and an Earl Grey caramel ice cream.
16:22My family have apple pie competitions.
16:26Okay.
16:27Yeah.
16:27So it's like it's a serious thing.
16:29So I really can't mess this up.
16:30All right.
16:32I'm going to hope that's enough filling.
16:35Alisa, what are you cooking?
16:36I'm going to make a panakopita stuffed manti, the charred tomato oil and a yogurt and dill dressing.
16:44Are you in your element?
16:46I am in my element.
16:47Tell me what you're making.
16:48I am making my Sunday brunch for you.
16:50Yeah.
16:51Which is what I have grown up eating in my home.
16:55So it's potato curry.
16:57Yes.
16:57And on the side, pumpkin chutney.
16:59That's going to be infused with a lot of spices and jaggery.
17:02So it's all vegetarian.
17:03All vegetarian.
17:04Yeah.
17:05Well, you know what the steaks are today.
17:06Yeah.
17:06So go hard.
17:07Hi, Bill.
17:08Thank you so much.
17:10You good, Min?
17:11Yep.
17:12I'm all right.
17:13Should be getting there.
17:14Rice is boiling.
17:15That's good.
17:16Why is this one that you're cooking today?
17:18Today I'm cooking IM project.
17:20So a spiced coconut chicken.
17:21Nice.
17:22I'm going to serve it with some nasi ulam, which is a herb rice.
17:25There's something you can't really find in Melbourne.
17:28Yep.
17:28So it's something that I'd have to cook myself to be able to enjoy.
17:32Oh, man.
17:33If you can't find it in Melbourne, I am looking forward to this one.
17:37Multitasking at its finest.
17:38Oh.
17:39I'm cooking at its best.
17:40Can't you do?
17:42Annabelle, what is the plan?
17:44I'm doing a miso caramel banoffee pie.
17:47Oh, lo, lo, lo, lo.
17:48Are you sure?
17:49I am sure.
17:50Wait, what?
17:51Miso.
17:51Miso and caramel?
17:54So, are you comfortable with that dish?
17:58I am very comfortable.
17:59Have you faced many of your family members?
18:01Yes.
18:01I've made this plenty of times.
18:02The only thing is I've never made it without a recipe in front of me.
18:05What happens if the miso overtake or overpowered?
18:08I'll make sure that doesn't happen.
18:10Smooth as fast and fast as smooth.
18:13We're just at home cooking for ourselves.
18:15Yeah, big time.
18:16All right.
18:18So...
18:20Today I am doing a little feast.
18:22I love when people come to my home and I can just give them all sorts of flavours.
18:26We've got some prawns today.
18:28I'm going to grill them.
18:30Got some crostinis happening with some prosciutto, some whipped feta, and then we're going to have some crispy potatoes.
18:36We live right at the water, so I see the trawlers go out every morning and pretty much always thinking
18:40of prawns.
18:41So I had to do prawns today.
18:42No brainer.
18:44Seems like the right amount of salt.
18:46Make it snow.
18:47Make it snow.
18:48Make it snow.
18:50A little hidden talent about me is that I am a singer.
18:53So I went to the Queensland Conservatorium of Music for jazz.
18:57So I'm here on MasterChef.
19:00I've been waiting my whole life.
19:03I absolutely love singing and cooking at the same time.
19:05It's what I do.
19:07My food dream is to have a small, intimate restaurant.
19:10Have live music.
19:12I love feeding people and I just love seeing the look on people's faces when they can enjoy the food
19:16that you've created.
19:18Main pressure points will just be timing, I guess.
19:20I've just got a lot of things going on and they all require different times.
19:23The oven needs to be at different temperatures for different things.
19:25And then I'm going to also be using the same oven as a grill for the prawns.
19:30Just a little bit of this in there.
19:32I just need to make sure I focus on everything.
19:35I want to stay in the competition more than life itself.
19:38It's what I've dreamed of my whole life.
19:40So I'm really not wanting to go home today.
19:52Nice.
19:53What?
19:54Let's draw.
19:57Oops.
20:02Hi Jackie.
20:03Tell me what you're making.
20:05I'm going to do a Chinese shallot pancake with a roasted duck breast on top.
20:10Oh wow.
20:11That's ambitious.
20:12Yeah.
20:12So how do you want to cook the duck?
20:14I want to pan fry the skin of the duck breast.
20:17Roast it really nicely through very minimal seasoning because I will be adding a lot of other more Asian flavours
20:22and sauces to it.
20:22Yeah.
20:23So what for you are going to be the pressure points today?
20:26Absolutely the cook on the duck and making sure I can get all the elements done in time.
20:30Of course today someone is going home.
20:32So you want to make sure you nail every element.
20:34Yes.
20:34Absolutely.
20:35Good luck.
20:35Thanks Chloe.
20:37I am so crunched on time.
20:40I have a lot to do as always.
20:44So I am really trying to get the shallots for my pancakes chopped as soon as I can.
20:50Oh.
20:51Oh.
20:52Okay.
20:53And I've cut my finger.
20:54Yeah.
20:55Is it from the time?
20:56Yeah.
20:57Is it deep?
20:57Oh yeah.
20:58It's okay.
20:59I'll put another one around it and your finger go up alright.
21:02Yeah.
21:02Okay cool.
21:02Thanks.
21:03The time is just ticking.
21:06I've got to get these shallot pancakes done.
21:09I've got to get the duck on the pan.
21:12You must have cut it pretty good huh?
21:13Yeah.
21:14I'm definitely really overwhelmed right now.
21:16This feels like I've made a huge mistake and it really could cost me.
21:29You alright Jackie?
21:31Just nicked yourself?
21:32Yeah.
21:34Oh my god.
21:39I think I'm okay for time.
21:41I'm making Iron Project which is a spiced coconut chicken.
21:44My pickles are ready.
21:46Chicken I've just got to sear it and get a nice char on it and cook it through.
21:50I've poached it already so it's just finishing it now on the grill.
21:56Okay we're going to get this straight on.
22:03Are you doing sweet Annabelle?
22:06Yeah.
22:06Nice.
22:07Miso banoffee pie.
22:08Oh yum.
22:09If anyone's like I don't know had a rough time or if anyone's leaving at work then I'll bring
22:13this in.
22:14Ten minutes to go on the pressure cooker.
22:16For my vanilla and fused beef cheese.
22:19I've got the oil on for my parsnip crisps.
22:21I've got the butter ready.
22:22I've got my asparagus ready.
22:23I've got my parsnip puree ready.
22:25It's just we're going on that black apron.
22:28We'll see.
22:31I still need to make my gnocchi.
22:33Potatoes have taken a long time so I'm just waiting for that pressure cooker to finish
22:37so I can actually finish off my sauce.
22:39I'm usually pretty quick with making gnocchi.
22:41I can do it in about 15 minutes.
22:47So I've got the beef going in the pressure cooker for my beef noodle soup.
22:53Then basically what I'm trying to do now is make the rice noodles.
22:57I need them to be perfect.
23:06Alright cool.
23:08The sheet looks absolutely fantastic.
23:11Then basically I cut it up.
23:15And then I have to quickly blanch them.
23:22It's time to check on the beef.
23:25The beef ribs are perfectly tender.
23:28The meat is chef's kiss.
23:31Looking down that soup looks beautiful on top.
23:35Yes.
23:36Alright.
23:37That oil looks absolutely fantastic.
23:40But I need to start seasoning straight away.
23:42It needs to be bloody delicious before I put it in the jug.
23:48Oh.
23:48Oh my gosh.
23:50That was really stupid.
23:52There's a lot of elements going on.
23:54Because I'm doing three dishes at the end of the day.
23:58Potatoes are nice and crispy.
24:00And I've got my crostini done.
24:03I just wanted to try and put up a few different things today.
24:05Perhaps overachieved.
24:06Who knows.
24:11I've made a cold butter mix for the prawns.
24:13With garlic, chilli and parsley.
24:15That beautiful butter will just seep through the flesh.
24:18And cook them deliciously.
24:21Freshers on guys.
24:22You've got to be all said and done in ten minutes.
24:25Let's go!
24:38Jackie, how's that hand?
24:39Is it alright?
24:40Yeah, it's throbbing.
24:41This cut definitely put me behind a bit in time.
24:45I've finally got my chilli oil and my hoisin sauce.
24:48They taste great.
24:48I've got my shallot pancake ready to pan fry.
24:52I have a lot to do.
24:53So, yeah, I've got to hustle a little bit.
24:57Alright, we can do this.
25:00I'm a little worried.
25:02Yep, me too.
25:02There is eight minutes to go.
25:05Yep.
25:05And the duck hasn't even gone in the oven yet.
25:07I don't want you to go home on uncooked duck.
25:11I crank the heat up and I just hope that it's going to cook through.
25:20The rough puff comes out of the oven for my meal foie.
25:24It looks golden all the way through.
25:28I'm happy.
25:32Now it's time to assemble this meal foie.
25:36I pipe on the hazelnut and coffee mousseline.
25:42And then I fennel seed chantilly.
25:49Okay, guys!
25:50Five minutes to go!
25:52Yeah!
26:04Yummy!
26:07My fries are ready.
26:08And my garlic chilli prawn reduction sauce is ready.
26:15Moment of truth.
26:24Oh!
26:28I'm so happy with the cook on it.
26:30That is perfect!
26:34This is, like, my dream meal.
26:37So, yeah.
26:38I hope they love it.
26:40Plate.
26:41I need a plate.
26:42Quick, quick, quick, quick!
26:44It's looking so good, guys.
26:46Keep going!
26:50Stay real.
26:54I get the prawns out from under the grill and I think they look good.
26:58Everyone's got a movement!
27:00One minute to go!
27:01All right, quick!
27:03Lock in, guys.
27:03One minute.
27:04Keep waiting up.
27:11Pancake looks good, Jackie.
27:13I've got my shallot pancake done.
27:16I'm gonna keep my duck in the oven until the last possible moment.
27:20Come on, make it epic!
27:2230 seconds left!
27:24Come on!
27:26Come on!
27:26Come on with us!
27:27Oh, my God.
27:28I think I've got to get it out.
27:44Let's bring it home!
27:4610!
27:479!
27:488!
27:497!
27:506!
27:515!
27:524!
27:533!
27:542!
27:561!
27:561!
27:561!
27:581!
27:582!
27:592!
27:591!
28:022!
28:142!
28:151!
28:321!
28:371!
28:402!
28:432!
28:472!
28:512!
29:091!
29:122!
29:142!
29:142!
29:142!
29:152!
29:152!
29:152!
29:152!
29:152!
29:153!
29:151!
29:155!
29:165!
29:185!
29:205!
29:268!
29:2610!
29:2610!
29:2910!
29:45yeah did you do that when you said cook from the heart I had one person in mind
29:51my best friend Emily um she sadly passed away six weeks ago and she's the reason
30:01I'm here she was so supportive and encouraging throughout the whole like
30:05application process and she just wanted me to be here so badly our favorite thing
30:12to do was go get pastries together so the flavors in this meal floor are inspired
30:15by the last cross on that we had together which was like fennel and coffee and
30:22hazelnut well it takes so much courage to come here and tell such a moving story
30:28to produce something like this with that much emotion is really exceptional should
30:34we dive in
30:53that flavor combination is so special because of the memory it comes from but it is so
31:00sophisticated it is beyond your years
31:05if you're pulling stuff like this out at this point in the competition
31:09oh like the world is your oyster thank you
31:17to do this so precisely in your position I'll be probably upset and it will actually affect my
31:24cooking but you did them blank yourself in finish on time deliver this wonderful amazing dish the
31:36fennel and the nuttiness you've got that beautiful salt against the sweetness in the praline really good
31:44all of us standing up here know what it's like to want to tell somebody you've lost something that
31:49that you're really proud of and to see you stand up here and do it with such composure
31:54and you know pay such a beautiful homage to your friend is really something so you should be so proud
32:01and I'm sure Emily would be too
32:02thank you
32:03I know she did too
32:30to have pulled off this dish with Emily in mind
32:34it's just so so special I am so proud of myself
32:38next up we want to try the dish from Vinnie
32:50so I've made a gnocchi with a gochujang pomodoro sauce and then it's got a
32:57parmesan yuzu crema whoa
33:01yuzu and parmesan gochujang and ragu man on a black apron day yeah this dish is like a mixture of
33:15what I've gotten from my grandparents
33:17so you've got like gnocchi which are like we call them malta yadi which is like wrongly cut
33:22and there's like a fresh tomato sauce which like one of my nondas makes and then my other nonda makes
33:26like a slow cook sauce
33:28so I've done that too and I've kind of combined them but then when you come to my house I
33:32like to put my own little spin on it
33:35I don't know I reckon we taste
33:49Vinnie pretty fine line between fusion and confusion right yep yep but I dug it
33:58I was so worried about this when you're like oh yeah gochujang
34:01all the gochujang does is just give it a little bit of an extra boost
34:06which is smart because it's a 75 minute cook
34:10to get that sauce really rich and velvety
34:14the gochujang has done its thing
34:16not once do I go oh there's gochujang in there
34:19you've got the technique all there
34:20your sauce is so much zingier than I was expecting
34:25this is a dish that's warm and comforting
34:27I think you've delivered a beautiful
34:30very humble
34:32comfortable
34:33loving dish
34:34so well done
34:35thank you very much
34:36thank you
34:43all right next
34:44jello fries with chicken fried patin
34:48and hosla yes it's really bloody spicy
34:52but the flavors in there are amazing
34:59sorry Andy there's only a couple of times throughout the season when I pre-call my wife
35:04and tell her to chuck the toilet paper in the freezer and this is one of them
35:09alyona Russian borscht
35:11I love a soup you can chew
35:13I love a borscht and I love your take on your family recipe as well
35:19pat
35:20ribeye with duck fat roast potatoes
35:24charred greens and a cauliflower and cheese puree
35:27it's flat out delicious pat
35:29you know how to cook things properly
35:31you also know how to season properly
35:34thank you
35:35it's been a cup of the stuffed manti
35:38and a yoghurt dill sauce with a smoky tomato oil
35:42pasta work is beautiful and fine
35:45you put just enough filling in there so it's not too rich
35:48oh believe it
35:50thank you thank you
35:54okay next Jackie
36:01my shallot pancake is exactly how I would make it at home
36:04my sauce is taste good but I am really disappointed that I didn't get the duck on the plate
36:09I think this could be the end for me today
36:22my dish is a scallion pancake with a chilli oil and a hoisin sauce
36:27I had a duck breast which I pan seared
36:30but um yeah I think pretty early on I just had a bad cut in my finger and it just
36:39kind of set me off all my timings
36:42so you had a duck breast cooked
36:45cooked
36:46yeah
36:47and you did not add a chance to put it on your plate and serve it
36:50yeah
36:52mmm
36:53mmm
36:53mmm
36:54mmm
36:55mmm
36:55mmm
36:56mmm
36:58unfortunately we can only test what is on your plate
37:21everything that's on there is delicious
37:24that's one of the nicest scallion pancakes I've ever had
37:27it's got really nice crispy edges
37:30and I love the chew on it and then there's all these like sort of layers where it's like nice
37:34and flaky
37:35your chilli crisp is like mate you can pull that on absolutely anything
37:38I could only imagine what it would be like if that perfectly cooked duck breast was sitting rosy and crispy
37:47off to the side
37:50I do really feel for you because this might be your last cook in the kitchen
38:02I did as much as I could in that time but I'm still really worried
38:06not being able to finish the dish that I really wanted to put up for the judges today
38:10that's really going to put me at risk
38:15you're up next
38:16Hannah
38:18pork and india ragu with gnocchi
38:21that ragu
38:23yeah
38:23just a tiny bit tougher than I would have liked
38:27karnika
38:28buri aloo
38:29with that I've made a pumpkin chutney
38:32I've made it a little less spicy for you Andy
38:34please do not tame it for me
38:37because I want it to be the real deal
38:39because it tastes a little bit tame
38:41yep
38:42brinda
38:44I've made a vanilla infused beef cheeks
38:46parsnip mash
38:48and a parsnip crisp
38:49I am struggling with the vanilla
38:51like it's just such a heady aroma
38:54to have with the beef
38:55ok next up we'd like to taste the dish from Meg
39:04it's me on three plates
39:06it's colourful
39:07it's vibrant
39:08I would have loved a bit more time
39:09wouldn't everyone
39:11welcome to my heart
39:14but I'm proud
39:15today I've done the prawns for you
39:17and we've got some potatoes with creme fraiche
39:20and herb oil
39:21and also a little crostini there on a drunken crouton
39:23and then it's got some beautiful Italian prosciutto
39:25raw peas and a whipped feta
39:28if we were to come to Meg's place
39:30what is there just always there
39:32probably the prawns I'd say
39:33yeah living at the beach for sure
39:35let's go to Meg's house
39:42oh
39:57Meg's your prawns are uncalled
39:58oh yours are uncalled
39:59oh
40:00no
40:04Meg's
40:05is it enough on an elimination day
40:07to toast the crostini
40:09whip some cheese on it
40:10and then put the prosciutto on it
40:12potatoes were lovely
40:13but
40:14the prawn
40:15it's kind of the hero for me
40:16on this plate of food
40:17and then
40:18you just let down
40:19because you can't actually finish them
40:21there was five
40:22one of them should have been for you
40:24to test
40:26you
40:27did too much
40:29your prawns
40:30that beautiful char
40:31that I'm sure you were aiming for
40:33it's just hard to get when you're grilling them
40:35in an oven
40:36yeah
40:38thanks Meg's
40:42absolutely got it
40:43I can't believe it
40:46it looked good in my bent
40:47I'm just really regretting not just making one perfect dish
40:51damn
40:54Alita you're next
40:59my not so humble apple crumble
41:02and then a caramel and bell grey ice cream
41:07I love it
41:08thank you
41:10Min
41:10thank you
41:12I've made
41:13I am project
41:14spiced coconut chicken
41:16with some herb rice
41:17nasi ulam
41:18pickled cucumber
41:19and red onions on top
41:22I would book a ticket to Malaysia to just drive that there
41:26that is an experience
41:30Annabelle
41:32wow
41:33wow
41:34oh okay
41:35I have made a miso banoffee par
41:39the saltiness from that miso is what makes this
41:43holy moly
41:45thank you
41:45thank you so much
41:47next dish we'd like to taste
41:49Emily
41:54I gave it my all today and I'm just really hoping that the judges can see that this dish represents
41:59my partner and our home
42:01what have you made
42:02this is my dish to my mate shorty
42:05so it says take on beef noodle soup
42:07it's a play on words for tomato and short ribs but also to my mate my partner Demi because she's
42:13shorter than me
42:15I feel like the more you have to explain it
42:17you know
42:17I just like making dad jokes because my dad can't speak English so I'm gonna do it myself so
42:22ha ha
42:25oh god look at that
42:39Emily this dish resonates so hard with me like how flavourful it is that I think I will crave it
42:46for the rest of my life
42:47you know when you have a food memory
42:49it is stunning cooking
42:51for you to make all those noodles sheet by sheet and patiently cut them as you were multitasking
42:57just
42:59you're a gun
43:01and that broth is so so delicious
43:06it's got amazing flavour and so much body but it's still really clear
43:12flavour
43:12when you poured it you could see the little fat globules just sitting on top
43:17every one of those on the tongue is just flavour flavour flavour
43:23it is so difficult to get that dish done
43:26in 75 minutes
43:28the short rib is perfect
43:30with the noodles
43:32mate I've never seen anyone try that technique in here let alone pull it off
43:37that is elite technique
43:40is that my turn?
43:42yeah go for it
43:47turn around
43:49I think that should be off you
43:50take it off and this
43:52bye bye
43:56damn I'm ecstatic
43:58really happy to be safe for another day
44:01because I feel as though they were actually in my house and just having good meal and good yarn
44:05you're such a legend
44:07thank you
44:09ok next up
44:11grass
44:15this tastes like home to me
44:18it's a long way to walk
44:21but because the judges have expressed some concern
44:24I've started to think am I being weird?
44:28is this something that only my family likes?
44:32I just really hope the judges can keep an open mind
44:42so Grace, what have you made?
44:46I've made holy cow
44:50the sauce is just a prawn reduction
44:54and the steak is cooked
44:56in raw sugar
44:58oh
45:03blackened steak
45:04never seen that or heard of that before
45:06sugar steak
45:07that's making me nervous
45:27that pickled my melon
45:30everything from the way that you described it to how it looked French
45:35there were Asian flavours in there
45:37it was just like
45:39what the bloody hell is happening here?
45:42but it was delicious
45:44yes!
45:46I was honing in on the steak
45:48because when I saw smoke blooming to the top of the ceiling
45:52I was like this cannot be good
45:55the steak is cooked beautifully
45:57it really is
45:58like beautifully
46:00and I'm surprised how much that caramelisation of the sugar on the outside
46:05lifts the eye fillet
46:07very delicious
46:09it's funny because looking at it I thought
46:11oh Thai beef
46:12with all the garnishes on top of it
46:15but then when I tasted it it was like quite French and umami forward
46:19I dig the holy cow
46:21great!
46:22holy cow!
46:28I love that
46:29thank you girl
46:31yay!
46:38for your first elimination we asked you to make a dish that gave us a glimpse of who you are
46:44when you cook at home
46:47the two of you really rose to the occasion
46:53Emily
46:55Emily
46:55that was elite technique
46:59go and join Casper
47:04Bella
47:06that Milfoy
47:08exceptional
47:08you can join the rest of them
47:14unfortunately the pressure of this elimination got the better of a couple of you today
47:19if I call your name
47:21please step forward
47:23Jackie
47:27and
47:29Megs
47:36Jackie
47:38the duck was missing entirely
47:42Megs
47:44the prawns the star of your dish were inedible
47:51ultimately
47:52ultimately
47:52it came down to what we could eat
47:55and what we would eat again
47:58which means
48:00unfortunately
48:01you're going home
48:04Megs
48:10it was a bad day today
48:12you really did just get unlucky on those prawns
48:16could have happened to anyone
48:17I'm absolutely gutted of course
48:19but I've taken so much
48:21I've learnt from everyone here
48:22so I just really wanted to thank you all
48:25it was everything I hoped in a million times more
48:29Megs we've absolutely loved having you here
48:31and we can't wait to see you open that restaurant
48:33but for now Megs it's time to say goodbye
48:37me first Megs
48:38come on
48:38not over until it's quite late
48:39thanks
48:41definitely
48:45heartbroken that I didn't get to stay longer
48:49I know I can cook prawns
48:51I know I can cook lots of beautiful things
48:52I think the worst part is that I didn't get to show them
48:57I'm extremely grateful
48:58this is a place where dreams are made of
49:00and I had that for a short time
49:02give it up for Megs everybody
49:04yay
49:14tomorrow night
49:19we'll be using cereal today
49:21for the invention test
49:25this Masterchef classic challenge
49:28could be
49:29it is pretty out there
49:31a cereal killer
49:34what on earth have I done?
49:36the bottom five dishes
49:38will face an elimination
49:40feels like it's all going wrong
49:41what the hell?
49:43so it's crunch time
49:46I'm in a bit of strife
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