- 5 days ago
2026. S 18 E06>>> https://dai.ly/xa7apt6
Category
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LifestyleTranscript
00:29Let's go again.
00:38I see these four monitors there's like four different kitchens
00:44okay this is interesting good luck boys
00:49is this anybody's kitchen what's going on what is today's challenge
00:54oh look at the little dog I want that kitchen yeah that one's gorgeous I want that one on the
01:01end
01:02doesn't really give too many clues no it's quite daunting first elimination yo I feel like I've
01:10made so many strides already in the short amount of time I've been here so I want to stay as
01:14long
01:14as possible
01:25morning the frame start to play and it's Sophia's first really it's like a window into her home which
01:33is really sweet I'm kind of expecting like a dog to walk into the thing oh my god this is
01:51a dog contest
01:54it's Sophia cooking with her partner it seems super sweet and she seems so relaxed in the kitchen
02:00avocado smoked salmon
02:02poach steaks
02:03yes please
02:05wait breakfast maybe
02:07oh no I hate breakfast
02:09I love breakfast
02:11so he's next
02:15flat rants darling
02:17I've got some broad beans
02:18a little rocket connor and ricotta
02:21it'll go on the base made like a chewy oil
02:27then I see Andy he's cooking for his wife
02:31zucchini flowers
02:32that's not breakfast
02:33do you stretch it when it's on the paddle
02:36no
02:37oh so it'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
02:51moon cakes or something
02:53they look like little sweets
02:54mochis
02:55it's uncook with
03:01it's it's filled with mung beans and steamed
03:03it's a sweet treat
03:04oh my god
03:06oh my god
03:11miss my dog
03:12miss my dog
03:12yeah I just thought the same thing
03:15imagine if JC has a dog as well
03:16oh my god
03:17I'm ready
03:19fire's on
03:19oh my god
03:21oh my god
03:24thank you
03:24okay for soup
03:25yeah
03:26yes please
03:26thank you
03:27okay excellent
03:27thanks a lot
03:28what
03:29what do you want
03:30what do you want
03:30what do you want
03:30yeah
03:32lovely tomato soup
03:34just a little bit
03:36yum
03:37tomato soup
03:39hello
03:40we know you all right
03:41oh my best
03:42it looks like such a nice family
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
04:10did you enjoy a little sneaky peek into our home
04:13yes
04:13it 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
04:26so what better way to do that than create a dish that represents who you are at home
04:32your dish needs to be full of personality
04:35and most importantly heart
04:39because home is where the heart is
04:41today of all days
04:44everything 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
04:50you've got 75 minutes
04:52pantry and garden
04:54they're both in play
04:57make us whatever you want
04:59just make us feel like we're eating at your place
05:05whoever cooks the bottom dish
05:07will be the first person going home
05:12your 75 minutes
05:14start now
05:16come on everybody
05:22come on guys
05:26your first 75 minute cook
05:28it will go
05:29in the blink of an eye
05:32we want to know who you are at your home
05:36we can do this
05:39you want pasta vini
05:41gnocchi
05:41nice
05:44we only just got here and it's already our first elimination
05:48whoa
05:49the game is real
05:50it's a make or break
05:52and one person is definitely going to break
05:54walk on
05:55hopefully it's not me
05:58I am making a beef noodle soup
06:00with 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
06:09and she fell in love with this dish
06:10so I kind of made my own rendition of it
06:12I cook this at least once a month
06:14and that's because my partner keeps on asking for it
06:17when you love someone
06:19you give them a giant piece of meat
06:22is that PG?
06:23can I say that?
06:25I'm having issues
06:28thank you so much
06:30thank you
06:31before I get the pressure cooker close
06:33I need to make sure I have enough aromatics
06:35to penetrate the meat
06:36and tenderise it
06:38that beef better be tender
06:41and that soup better be freaking delicious
06:44if not my partner's going to be pretty angry at me
06:48some good flavours over here
06:49when I think of food from home
06:52I immediately go to comfort food
06:53as much as I love serving sweets to my parents
06:57what they served me the most was the savoury dishes
07:00get me a duck
07:02I'm thinking duck
07:03because growing up with my stepdad
07:05he would make a lot of duck rows
07:07and my mum would then do all the pancakes
07:10and the herbal soups on the side
07:11but I have to butcher a whole duck
07:14to get this done in 75 minutes
07:15this 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
07:32I'm doing fries to go alongside it today
07:37it's a bit legendary
07:38so I'm hoping to do it some justice today
07:41the way the eye fillet's cooked is a little bit unique
07:43so I'm hoping that it doesn't freak them out too 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
07:53it's sort of steak and chips
07:55it is something that your family enjoy the most?
07:57this dish is like a symbol of celebration in my family
08:01how many years everyone?
08:03look how cute this is
08:04nice
08:05and not even just my family
08:07it's become a symbol of celebration
08:09throughout like our whole friendship group
08:11so what is the secret with your steak?
08:14so it's crusted in sugar
08:15and you hit it on the barbecue really hard
08:18and then it rests in seven layers of foil for four hours
08:23we haven't got four hours
08:24which is why I'm reverse searing it 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 being kind
08:37so now I'm like
08:39but um
08:41no
08:42I need it back myself
08:42and I'm feeling good
08:44I'm feeling good
08:46today I'm making a potato curry
08:49and a semolina halwa
08:51this dish just reminds me
08:53of my home
08:54and my ancestral cooking
08:58I'm making jollof rice with chicken
09:01you make a kind of rough blend with capsicum, tomato, onion, garlic
09:05and then you cook the rice in that
09:06the chicken I'm gonna oven bake it
09:10jollof rice is what you would make if you really wanted to show someone you love them really
09:23I'm cooking today
09:24I'm cooking today a gnocchi with a pork and india ragu
09:28so this is absolutely something I make for my loved ones
09:31and gnocchi is actually a really good one to have to do with kids
09:36which is pressure cooker
09:38oh pressure cook
09:41tell me when you're making
09:42I'm making a vanilla infused beef cheek
09:45oh exciting
09:46with a pastive mash and some asparagus
09:50I love it I make it at home whenever I go back to Canberra
09:53and visit my family and I make it for them
09:55it's a really good meal to have for a little bit of a celebration
10:06so 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
10:18growing up it's always been Italian cooking in my life
10:21on both sides of my family heavy on the Italian part
10:25and heavy on the rustic I guess too
10:29but when I like to cook at home
10:31I like to experiment with a few different flavours
10:37Vinny
10:37Andy
10:38what's cracker mate
10:38I'm making gnocchi today
10:40oh okay
10:41and it's not just nondas gnocchi
10:42yeah
10:42so I've got a bit of beef in there
10:44also bulgur 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
10:51yum
10:52I also put a little bit of goju jang
10:54ooh
10:54little wild card spice it up a little bit you know
10:56what would the nonna say to that
10:57nonna wouldn't like that but you know when you come to my house I like to change it up
11:01have you ever served this to nonna?
11:03no
11:03she wouldn't she 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
11:13woah
11:14that's what I like to cook I like to cook a bit more experimentation
11:17you like to experiment with the classic
11:19yep
11:19you got gotcha cheng
11:22yeah
11:22and yuzu
11:23yep
11:23in 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 I feel like you'll never get to
11:39see it
11:43there's a lot off the line everyone first elimination you've only got 50 minutes to 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
12:06yeah
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
12:24this is all right
12:26I'm starting to second guess myself
12:30oh
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
12:39steaks come out of the oven
12:42I'm probably eating sugar
12:44and I've chucked it on this cast iron that I've had on for pretty much the whole 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 that's full on going in your face
12:55of course
12:56sugar going onto hot pan
12:59huge plume of smoke
13:02this thing's burning is that me or you?
13:03yeah yeah this is what happens
13:05but usually you do it on a barbecue outside
13:07so you're not like gassing the room
13:10whoa
13:10fuck her out
13:13sorry this is so full on
13:18what is that smell?
13:21yeah yeah it smells
13:21it 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
13:29is this part of your dish?
13:31yeah
13:43keep going guys
13:46alright calm down and balance one sauce at a time
13:50my bench is very messy
14:00I've just covered one of my I feel it pieces in sugar
14:03that'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
14:11rare bordering on medium rare
14:13you roll it in foil and you leave it to rest
14:18I feel like I've done something wrong but I know it's not wrong
14:20like it smelled normal it 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
14:29even though everyone's like freaked out for some reason
14:36to be here in the MasterChef kitchen
14:39I 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
14:47hey
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?
15:01a milfoire today
15:02wow
15:05yes if I can pull it off
15:07if you can pull it off there's no way you're going home
15:10what else have you got going on?
15:11hazelnut praline mousseline
15:13and a fennel chantilly
15:14all in 75 minutes
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
15:21you 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
15:37I'm always on standby
15:41my mousseline is looking really good
15:43the rough puff comes out of the blast freezer
15:45straight in the oven
15:47I crank the oven temperature up
15:48to get it as brown as fast as possible
15:51make sure your dish takes us to your home
15:54you have 30 minutes to go
16:06okay that looks good
16:09Alisa
16:10Hi
16:11are we getting some Latina flavors?
16:13you're actually not
16:14okay
16:14I'm going very English today
16:16so you're going to get a deconstructed apple crumble
16:19and an earl grey caramel ice cream
16:22my family have apple pie competitions
16:26okay
16:26yeah so it's like it's a serious thing
16:28so I really can't mess this up
16:39alright
16:40I'm going to get some tea
16:40the charred tomato oil
16:42and a yoghurt 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
16:56yes
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
17:04we know what the steaks are today
17:06so go hard
17:07hi Bill
17:08thank you so much
17:09thank you
17:09you good Min?
17:11uh yep
17:12I'm alright
17:12should be getting there
17:13rice is boiling
17:14that's good
17:16why is this one that you're cooking today?
17:18today I'm cooking
17:18I am pro-check
17:19so a spiced coconut chicken
17:21I'm going to serve it with some nasi ulam
17:24which is a herb rice
17:25there's something you can't really find in Melbourne
17:28so it's something that I'd have to cook myself
17:30to be able to enjoy
17:32oh man
17:33if you can't find it in Melbourne
17:34I am looking forward to this one
17:37multitasking at its finest
17:38oh
17:38I'm cooking at its best
17:40can't you do?
17:42Annabelle
17:42what is the plan?
17:44I'm doing a miso caramel bonofi pie
17:46ooh lo lo lo lo
17:48are you sure?
17:49I am sure
17:50wait what?
17:51miso and caramel?
17:54so
17:54are you
17:56comfortable with that dish?
17:58I am very comfortable
17:59have you placed 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 as fast as smooth
18:13we're just at home cooking for ourselves
18:14yeah big time
18:17alright so
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 gonna grill them
18:30got some crostinis happening
18:31with some prosciutto
18:32some whipped feta
18:33and then we're gonna have some crispy potatoes
18:36we live right at the water
18:37so I see the trawlers go out every morning
18:39and pretty much always thinking of prawns
18:41so I had to do prawns today
18:42no brainer
18:44seems like the right amount of salt
18:45make it snow
18:47make it snow
18:47make it snow
18:50a little hidden talent about me
18:52is that I am a singer
18:53so I went to the Queensland Conservatorium of Music
18:56for jazz
18:57so I'm here
18:58I'm MasterChef
18:59I've been waiting my whole life
19:03absolutely love singing and cooking at the same time
19:05it's what I do
19:06my food dream is to have a small intimate restaurant
19:10have live music
19:11I love feeding people
19:13and I just love seeing the look on people's faces
19:15when they can enjoy the food that you've created
19:18main pressure points will just be timing I guess
19:20I've just got a lot of things going on
19:21and they all require different times
19:23the oven needs to be at different temperatures for different things
19:25and then I'm gonna also be using the same oven as a grill
19:29for the prawns
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
20:02I'm gonna do a Chinese shallot pancake with a roasted duck breast on top
20:09oh wow that's ambitious
20:11yeah
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
20:19because I will be adding a lot of other more ancient flavors and sauces
20:22okay
20:22yeah
20:23so what for you are going to be the pressure points today
20:26absolutely the cook on the duck
20:27and just 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
20:34all right good luck
20:35thanks Chloe
20:37I am so crunched on time
20:40I have a lot to do as always
20:44so I'm really trying to get the shallots for my pancakes chopped as soon as I can
20:53and I've cut my finger
20:54yeah
20:56is it deep?
20:57ah yeah
20:58that's okay
20:58I'll put another one around it
21:00and give you a finger glove all right
21:01yeah okay 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
21:11you must have cut up what are you doing huh?
21:13yeah
21:13I'm definitely really overwhelmed right now
21:16this feels like I've made a huge mistake
21:19and it really could cost me
21:29you all right 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
21:43which is a spiced coconut chicken
21:44my pickles are ready
21:46chicken I just gotta sear it
21:48and get a nice char on it
21:49and cook it through
21:50I've posted already
21:51so it's just finishing it
21:53now on the grill
21:56okay we're gonna get this
21:59straight on
22:00straight with this thing
22:04are you doing sweet Annabelle?
22:06yeah
22:06nice
22:06me so bernocky pie
22:08oh yum
22:09if anyone's like
22:10I don't know
22:11had a rough time
22:11or if anyone's leaving at work
22:13then I'll bring this in
22:14ten minutes
22:15to go on the press cooker
22:16for my vanilla infused beef cheese
22:18got the oil on
22:20for my parsnip crisps
22:21got the butter ready
22:22got my asparagus ready
22:23got my parsnip puree ready
22:24it's just
22:25we're going on that
22:27black apron
22:28we'll see
22:31I still need to make my gnocchi
22:33the potatoes have taken a long time
22:34so
22:34and I'm just waiting for that
22:36pressure 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
22:43oh
22:47so I got the beef going in the pressure cooker
22:50for my beef noodle soup
22:53then basically what I'm trying to do now
22:55is make the rice noodles
22:57I need them to be perfect
23:06all right 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
23:30chef's kiss
23:31looking down
23:32that soup looks beautiful on top
23:34yes
23:35all right
23:37that oil looks absolutely fantastic
23:40but I need to start seasoning straight away
23:42it needs to be bloody delicious
23:44before I put it in the jug
23:47oh
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
23:55at the end of the day
23:58potatoes are nice and crispy
24:00I've got my crostini done
24:02I just wanted to try and fill up a few different things today
24:05perhaps overachieved
24:06who knows
24:10I'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 10 minutes
24:25let's go
24:38Jackie how's that hand is alright
24:40oh yeah 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
24:51I 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
25:01yep
25:02there is eight minutes to go
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
25:12and I just hope that it's going to cook through
25:20the rough puff comes out of the oven
25:23for my mill foie
25:24it looks golden all the way through
25:28I'm happy
25:32now it's time to assemble this mill flour
25:36I pipe on the hazelnut and coffee mousseline
25:42and then my fennel seed chantilly
25:49okay guys five minutes to go
25:52yeah
26:04yummy
26:07my fries are ready and my garlic chilli prawn reduction sauce is ready
26:14moment of truth
26:16moment of truth
26:24oh
26:28I'm so happy with the cook on it
26:30that is perfect
26:33this is like my dream meal
26:37so yeah I hope they love it
26:39plate
26:40I need a plate
26:42quick quick quick quick
26:43it's looking so good guys
26:46keep going
26:54I get the prawns out from under the grill
26:56and I think they look good
26:58everyone's got a move at one minute to go
27:01come on please
27:02lock in guys one minute
27:04keep waiting up
27:10pancake looks good Jackie
27:13I've got my shallot pancake done
27:16I'm going to keep my duck in the oven until the last possible moment
27:19come on make it epic
27:2113 seconds left
27:24come on
27:24oh my god
27:28I think I've got to go to that
27:44let's bring it home
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31:21probably upset and it will actually affect my cooking but it didn't you blank yourself in
31:29finish on time deliver this wonderful amazing dish the fennel and the nuttiness you've got
31:38that beautiful salt against the sweetness in the praline really good all of us standing up here
31:45know what it's like to want to tell somebody you've lost something that you're really proud of and to
31:51see you stand up here and do it with such composure and you know pay such a beautiful homage to
31:57your
31:57friend is really something so you should be so proud and i'm sure amelie would be too thank you
32:03i know she does
32:10everybody
32:12we're all in
32:13we're all in
32:14we're all in
32:15oh thank you
32:17oh thank you
32:21that was so much
32:22thank you
32:26wow
32:27so many bows
32:28you're so strong
32:31to have pulled off this dish
32:33with amelie in mind
32:34is just so so special
32:36i am so proud of myself
32:38next up we want to try the dish
32:40from vinnie
32:50so i've made a gnocchi with a gochujang pomodoro sauce and then it's got a parmesan yuzu crema
33:01yuzu and parmesan
33:04gochujang and ragu
33:07man on a black apron day
33:08um yeah
33:12this dish is like a mixture of what 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
33:29so i've done that too and i've kind of combined them but then when you come to my house i
33:32like to
33:33put my own little spin on it
33:35got it
33:35i reckon we taste
33:49vinnie pretty fine line between fusion and confusion right
33:53yep yep
33:54but i dug it
33:58i was so worried about this when you're like oh yeah gotcha cheng
34:02all the gotcha cheng 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 gotcha cheng has done its thing not once do i go oh there's gotcha cheng in there
34:18you've got the technique all there your sauce is so much zingier than i was expecting this is a dish
34:26that's warm and comforting i think you've delivered a beautiful very humble comfortable loving dish so
34:35we've got that thank you very much
34:36thank you
34:43all right next
34:44jello fries with chicken fried patin and
34:49coleslaw yes it's really bloody spicy
34:52but the flavors in there are amazing
34:59sorry
34:59sorry there's only a couple of times throughout the season when i pre-call my wife and tell her to
35:05chuck the toilet paper in the freezer and this is one of them
35:09aliona russian borscht
35:11i love a soup you can chew
35:14i love a borscht and i love your take on your family recipe as well
35:19pat
35:21ribeye with duck fat roast potatoes charred greens and a cauliflower and cheese puree
35:27it's a flat-out delicious pat
35:29you know how to cook things properly
35:31you also know how to season properly
35:34thank you
35:35lydia
35:35it's been a cooked with the stuffed manti
35:38and a yogurt dill sauce with a smoky tomato oil
35:42pasta work is beautiful and fine you 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 my sauces taste good but i am really
36:06disappointed that i didn't get the duck on the plate i think this could be the end for me today
36:22my dish is a scallion pancake with a chili oil and a hoisin sauce
36:27i had a duck breast which i panseared but um yeah i think pretty early on i just had a
36:36bad cup
36:36in my finger and it just kind of set me off all my timings
36:42so you had a duck breast cooked yep and you did not have the chance put it on your plate
36:49and serve it
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 it's got really nice crispy edges
37:30and i love the chew on it and then there's all these like sort of
37:33layers where it's like nice and flaky your chili crisp is like mate you can pull that on absolutely
37:38anything i could only imagine what it would be like if that perfectly cooked duck breast was
37:45sitting rosy and crispy off to the side i do really feel for you because this might be your last
37:54cook
37:54in the kitchen thanks jackie thank you so much
38:02i did as much as i could in that time but i'm still really worried not being able to finish
38:07the
38:08dish that i really wanted to put up for the judges today that's really going to put me at risk
38:15you're up next hannah pork and induya ragu with gnocchi that ragu yeah it's just a tiny bit tougher
38:25than i would have liked karnika puri aloo with that i've made a pumpkin chutney i've made it a little
38:33less spicy for you andy please do not tame it for me because i want it to be the real
38:39deal because it
38:40tastes a little bit tame yep brinda i've made a vanilla infused beef cheeks parsnip mash and a
38:48parsnip crisp i am struggling with the vanilla like it's just such a heady aroma to have with the beef
38:56okay next up we'd like to taste the dish from meg
39:04it's me on three plates it's colorful it's vibrant i would have loved a bit more time wouldn't everyone
39:14but i'm proud today i've done the prawns for you and we've got some potatoes with creme fraiche
39:20and herb oil and also a little crostini there on a drunken crouton and then it's got some beautiful
39:25italian prosciutto raw peas and a whipped feta if we were to come to meg's place what is there just
39:31always there probably the prawns i'd say yeah living at the beach for sure let's go to meg's house
39:57megas your prawns are uncooked oh yours are no no
40:04megs is it enough on an elimination day to toast the crostini whip some cheese on it and then put
40:11the
40:11prosciutto on it potatoes were lovely but the prawn it's kind of the hero for me on this plate of
40:17food
40:17and then you just let down because you can't actually finish them there was five one of them should
40:24have been for you to test you did too much your prawns that beautiful char that i'm sure you were
40:32aiming for it's just hard to get when you're grilling them in an oven yeah thanks thanks
40:41i absolutely got it i i can't believe it it looked good at my bent i'm just really regretting not
40:49just
40:49making one perfect dish damn alita you're next
40:59my not so humble apple crumble and then a caramel and bell grey ice cream i love it thank you
41:12i've made i am project spiced coconut chicken with some herb rice and nasi ulam pickled cucumber and red
41:20onions on top
41:22i would book a ticket to malaysia to just try that there that is an experience
41:34i have made a miso banoffee pie the saltiness from that miso is what makes this holy moly thank you
41:45thank you so much next dish we'd like to taste emily
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 what have you made this is my dish to my mate shorty so it says
42:05take on beef
42:06noodle soup it's a play on words for tomato and short ribs but also to my mate my partner demi
42:13because
42:13she's shorter than me i feel like the more you have to explain it you know i just like making
42:18dad
42:19jokes because my dad can't speak english so i'm gonna do it myself so
42:25oh god look at that
42:39emily this dish resonates so hard with me like how flavorful it is that i think i will crave it
42:46for the rest of my life you know when you have a food memory it is stunning cooking for you
42:52to make
42:52all those noodles sheet by sheet and patiently cut them as you were multitasking just you're a gun
43:01and that broth is so so delicious it's got amazing flavor and so much body but it's still really clear
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 flavor flavor flavor
43:23it is so difficult to get that dish done in 75 minutes the short rib is perfect with the noodles
43:32mate i've never seen anyone try that technique in here let alone pull it off
43:37that is elite technique is that my turn oh sure go for it
43:47turn it around i think that should be off you take it off and this bye bye
43:56damn i'm ecstatic really happy to be safe for another day because i feel as though they were
44:02actually in my house and just having a good meal and good yarn
44:05you're such a legend thank you oh my god thank you okay next up grass
44:15this tastes like horror to me
44:17it's a long way to walk but because the judges have expressed some concern i've started to think
44:25am i being weird is this something that only my family likes i just really hope the judges can keep
44:34an open mind
44:42so grace what have you made i've made holy cow
44:50the sauce is just a prawn reduction and the steak is cooked in raw sugar oh
45:03blackened steak never seen that or heard of that before yeah that's making me nervous
45:27that pickled my melon everything from the way that you described it to how it looked french there
45:35asian flavors in there it was just like the bloody hell is happening here but it was delicious yes
45:46i was honing in on the steak because when i saw smoke blooming to the top of the ceiling
45:52i was like this cannot be good the steak is cooked beautifully it really is like beautifully
46:00and i'm surprised how much that caramelization of the sugar on the outside lifts the eye filler very delicious
46:09it's funny because looking at it i thought oh thai beef with all the garnishes on top of it
46:15but then when i tasted it it was like quite french and umami forward i dig the holy cow
46:21great
46:22i love that thank you girl yay
46:38for your first elimination we asked you to make a dish that gave us a glimpse of who you are
46:44when you
46:45cook at home two of you really rose to the occasion
46:54emily that was elite technique go and join casper
47:05bella that milfoy exceptional you can join the rest of them
47:14unfortunately the pressure of this elimination got the better of a couple of you today
47:18if i call your name please step forward jackie
47:27and megs
47:36jackie
47:39the duck was missing entirely megs the prawns the star of your dish were inedible
47:51ultimately it came down to what we could eat and what we would eat again which means unfortunately
48:01you're going home
48:06megs
48:10it was a bad day today
48:12you really did just get unlucky on those prawns could have happened to anyone
48:17i'm absolutely gutted of course but i've taken so much i've learned from everyone here
48:22so i just really wanted to thank you all it was everything i hoped in a million times more
48:29megs we've absolutely loved having you here and 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 come on
48:45definitely heartbroken that i didn't get to stay longer
48:49i know i can cook prawns and i can cook lots of beautiful things i think the worst part is
48:53that i
48:54didn't get to show them
48:57extremely grateful this is a place where dreams are made of and i had that for a short time
49:02give it up for megs everybody
49:14tomorrow night
49:19we'll be using cereal today for the invention test
49:25this masterchef classic challenge could be it is pretty out there a cereal killer
49:33what on earth have i done the bottom five dishes will face an elimination
49:40future it feels like it's all going wrong what the heck so it's crunch time i'm in a bit of
49:46strife
49:47and i'm in a bit of a
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