- 2 days ago
2026.S18E06 >>> https://dai.ly/xa7aqcw
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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 I
00:57I want that kitchen yeah that one's gosh I want that one on the end doesn't really give to too
01:04many
01:04clues it's quite daunting first elimination yo I feel like I've made so many strides already in
01:11the short amount of time I've been here so I want to stay as long as possible
01:25morning the frame start to play and it's Sophia's first ready it's like a window into her home which is
01:33really sweet I'm kind of expecting like a dog to walk into the video oh my god this is a
01:51dog contest
01:53it's Sophia cooking with her partner it seems super sweet and she seems so relaxed in the kitchen
02:00avocado smoked salmon
02:02right steaks yes wait breakfast maybe oh no I hate breakfast I love breakfast
02:11so it's next oh flat brands darling I've got some raw beans a little rocket Connor and ricotta
02:21that'll go on the base made like a chili oil then I see Andy he's cooking for his wife
02:30zucchini dollars that's not breakfast do you stretch it when it's on the paddle no oh so it's the size
02:38of it
02:38yeah I made little ones oh cute boy that kitchen's mad
02:51moon cakes or something little sweet mochis it's uncle great
03:01it's it's it's filled with mung beans and steamed
03:03oh it's a sweet treat
03:05oh my god
03:06oh my god
03:11miss my dog
03:12this is my dog
03:12yeah I just thought the same thing
03:15imagine if JC has a dog as well oh my god I'm ready
03:25yeah yes please thank you okay excellent thanks a lot right yeah lovely tomato soup
03:36yeah tomato soup hello govino you all right this is such a nice family
03:52oh absolutely love seeing them in the element because it's a very different side of the judges
03:56we don't get to see now 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 it 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
04:41today of all days
04:44everything's 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
04:51pantry and garden they're both in play
04:57make us whatever you want
04:59just make us feel like we're eating at your place
05:04whoever cooks the bottom dish
05:06will be the first person going home
05:12your 75 minutes
05:14start now
05:16come on everybody
05:16I don't know where the scales are
05:25oh sorry
05:26come on guys your first 75 minute cook it will go in the blink of an eye
05:32we want to know who you are at your home
05:37we can do this
05:39good pasta vini
05:41gnocchi
05:41nice
05:42yes
05:44we only just got here and it's already our first elimination
05:48whoa
05:49the game is real
05:51it's a make or break
05:52and 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
06:12I cook this at least once a month and that's because my partner keeps on asking for it
06:17when you love someone you give them a giant piece of meat
06:21is that PG
06:23is that PG?
06:23can I say that?
06:25I'm having issues
06:28thank you so much
06:29thank you
06:31before I get the pressure cooker close I need to make sure I have enough aromatics to 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 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
06:53as much as I love serving sweets to my parents what they served me the most was the savoury dishes
07:00get me a duck
07:02I'm thinking duck because growing up 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
07:11but I have to butcher a whole duck
07:14to get this done in 75 minutes
07:15this is going to be a challenge
07:17little 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 so 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
07:50I 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
08:00in 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 throughout like our whole
08:10friendship group
08:11so what is the secret with your steak
08:13so 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 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 being kind
08:37so now I'm like
08:39hmm
08:40but 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 of my home
08:54and my ancestral cooking
08:57I'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 and bake it
09:10the loaf rice is what you would make
09:12if 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
09:26with a pork and nduya ragu
09:29this 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
09:45ooh
09:46exciting
09:47with a pastive mash
09:49and some asparagus
09:50I love it I make it at home
09:52whenever 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
10:00oh
10:01really
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
10:14there's always a big bowl of gnocchi there
10:15we're Italian
10:18growing up it's always been Italian cooking in my life
10:21on 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
10:31I like to experiment with a few different flavours
10:37Vinnie
10:37Andy
10:38what's cracker mate
10:39I'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 burger 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 gonna 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
10:56you know
10:56what was the nondas say to that
10:57nondas wouldn't like that
10:58but you know when you come to my house
11:00I like to change it up
11:01have you ever served this to nondas?
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 gonna 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
11:17you 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
11:24with a black apron on
11:27please make this work
11:29I will
11:32this is a bit risky to do in elimination
11:36but if you're not gonna show them what you're made of now
11:38I feel like you'll never get to see it
11:43there's a lot off the line everyone
11:44first elimination
11:45you'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
12:05today the food is gonna be incredible
12:06yeah
12:07we're gonna have so many great dishes to test
12:09one 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
12:31I mean for God's sake
12:33so today I am gonna cook what my family calls holy cow
12:38so 45 minutes ago 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 so it's really really really really hot
12:49what is that?
12:50I'm gonna set the smoke a lot
12:51sorry Dot that'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 is that me or you?
13:03yeah yeah this is what happens
13:05but usually you do it on a barbecue outside so you're not like gassing the room
13:10whoa
13:11fuck her out
13:13sorry this is so full on
13:18what is that smell?
13:20yeah yeah it smells
13:21it smells a bit burning
13:22this is burning
13:23no?
13:24you've come over at a time that's gonna freak you out
13:26this is I swear to you
13:29this is what happens
13:30is this part of your dish?
13:31yeah
13:32wow
13:43keep going guys
13:46alright
13:47calm 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
14:12rare bordering on medium rare
14:13you roll it in foil and you leave it to rest
14:18felt like I'd done something wrong but I know it's not wrong
14:20like it smelt normal it looked normal
14:22the little barbecue scraper was as black as it always is
14:26impossible to clean
14:27so 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 I'm not going home today
14:44I 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 mill foie 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 and a fennel chantilly
15:14all in 75 minutes
15:16why are you putting so much pressure on yourself?
15:19um
15:19because 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
15:45it's 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
15:54you have 30 minutes to go
16:06whoo
16:07okay that looks good
16:09Alisa
16:10hi
16:11are we getting some Latina flavours?
16:13you're actually not
16:14okay
16:14tell me more
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
16:27so it's like it's a serious thing
16:28so I really can't mess this up
16:30alright
16:32better hope that's enough filling
16:35Alisa what are you cooking?
16:36I'm going to make a banakopita stuffed manti
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
17:04well you know what the steaks are today
17:06so go hard
17:07hi Bill
17:08thank you so much
17:09thank you
17:10you good Min?
17:11uh yep
17:12I'm alright
17:12should be getting there
17:14rice 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
17:21nice
17:22I'm going to serve it with some nasi ulam
17:24which is a herb rice
17:25it's something you can't really find in Melbourne
17:28yep
17:28so it's something that I'd have to cook myself
17:30to be able to
17:31be able to enjoy
17:32oh man
17:33if you can't find in Melbourne
17:34I am looking forward to this one
17:36multi-tasking 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?
17:51miso and caramel?
17:54so
17:54so
17:55are you
17:56comfortable with that dish?
17:57I 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
18:03I've never made it without a recipe
18:04in front of me
18:05what happens if the miso overtake
18:07or overpowered?
18:08I'll make sure that doesn't happen
18:10smooth this fast
18:11the fast is smooth
18:13we're just at home cooking for ourselves
18:14yeah big time
18:16alright
18:17so
18:20today I am doing a little feast
18:22I love when people come to my home
18:23and 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
18:31with some prosciutto
18:32some whipped feta
18:33and then we're going to 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
18:46make 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 Master Chef
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
19:12I 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 going to also be using the same oven as a grill
19:29for the prawns
19:30just a little bit of this in there
19:31I 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?
19:55raw
20:02hi Jackie
20:03hi hello
20:03tell me what you're making
20:04I'm going to do a Chinese shallot pancake
20:07with a roasted duck breast on top
20:09oh wow
20:10that'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 Asian flavours and sauces to it
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
20:34absolutely
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'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
20:55is it from your knife?
20:56yeah
20:56is it deep?
20:57ah yeah
20:58that's okay
20:58I'll put another one around it
21:00and give you your finger glove alright
21:01yeah okay cool thanks
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
21:14I'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 need to 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 just gotta 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 gonna get this straight on
22:00straight with this thing
22:04are you doing sweet Annabelle?
22:06yeah
22:06nice
22:06miso biannopi 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 this
22:13in
22:1410 minutes until the press cooker
22:16for my vanilla infused beef cheek
22:18got the oil on for 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 are taking a long time
22:34so
22:34and 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 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
23:06all right cool
23:07the 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 that soup looks beautiful on top
23:34yes
23:35alright
23:37that oil looks absolutely fantastic
23:39but I need to start seasoning straight away
23:42so
23:42it needs to be bloody delicious
23:45before 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 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
24:06very nice
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
24:21pressure's on guys
24:22you've got to be all said and done in ten minutes
24:25let's go
24:26oh
24:26oh
24:26oh
24:39yeah it's throbbing
24:41this cut definitely put me behind a bit in time
24:45I've finally got my chili 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
24:54so yeah I've got to hustle a little bit
24:57alright we can do this
25:00I'm a little worried
25:01yep
25:02me too
25:03there 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
25:12and 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 flour
25:36I pipe on the hazelnutman coffee mousseline
25:39I pipe on the hazelnutman coffee mousseline
25:42and then my fennel seed chantilly
25:49ok guys
25:50five minutes to go
25:52yeah
25:53yeah
25:53yeah
25:53yeah
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
26:33this is like
26:35my dream meal
26:37so yeah
26:38I hope they love it
26:39plate
26:40I need a plate
26:42quick quick quick
26:44it's looking so good guys
26:46keep going
26:49it's pretty real
26:54I get the prawns out from under the grill
26:56and I think they look good
26:58everyone's got a movement
26:59one minute to go
27:01all right quick
27:02lock in guys
27:03one minute
27:04plate it up
27:10pancake looks good Jackie
27:12thank you
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
27:27oh my god
27:43let's bring it home
27:45ten
27:46nine
27:47eight
27:48seven
27:49six
27:51five
27:52four
27:53three
27:54two
27:55one
27:56five
27:57nine
27:57two
27:57one
28:03seven
28:04four
28:07two
28:07two
28:07three
28:07seven
28:09one
28:11two
28:13three
28:13five
28:16two
28:19one
28:21two
28:21one
28:21She's still a bit nervy don't know how it's gonna taste to the judges. I think it tastes pretty good
28:25If I go home on a gnocchi dish, my non-non would probably say maybe leave the gnocchi to me
28:29now
28:35What happened I don't put the duck on the plate. Oh my god, Jackie
28:41Time and the pressure just really really got to me. Yeah
28:46I'm really worried. I feel like this means I could be the first person to go home today
28:51I
29:01Today we asked you to take us into your homes and cook us a dish from your heart
29:07Sadly the least impressive dish will send its maker home
29:12The first dish would like to taste belongs to Bella
29:21I cannot believe that in 75 minutes. I have pulled off this dish
29:27With all the components on the plate
29:33It's a hazelnut and coffee mousseline you'll fought with a fennel seed chantilly and a fennel and hazelnut twill
29:41Oh
29:42M
29:43G
29:45How did you do that?
29:49When you said cook from the heart I had one person in mind my best friend Amelie
29:54Um
29:54She sadly passed away six weeks ago
29:59And
30:01She's the reason I'm here. She was so supportive and encouraging throughout the whole like application process and she just
30:08wanted me to be here so badly
30:09Um
30:11Our favourite thing to do was go get pastries together
30:13So the flavours in this mille foie are inspired by the last croissant that we had together
30:20Which was like fennel and coffee and hazelnut
30:24Bella 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
30:33Should we dive in?
30:53That flavour combination
30:56Is so special because of the memory it comes from but it is so sophisticated 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
31:12Thank you
31:17To do this so precisely
31:19In your position I'll be probably upset and it will actually affect my cooking
31:25But you didn't
31:27You blank yourself in
31:29Finish on time
31:31Deliver this wonderful
31:33Amazing dish
31:36The fennel and the nuttiness
31:38You've got that beautiful salt against the sweetness in the praline
31:41Really good
31:44All of us standing up here know what it's like to want to tell somebody you've lost something that you're
31:49really proud of
31:50And 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
31:59So you should be so proud and I'm sure Emily would be too
32:02Thank you
32:03Thank you
32:04I know she doesn't
32:10Everybody
32:12Group up! We're all in!
32:13We're all in!
32:14We're all in!
32:15All in!
32:15Oh, thank you
32:16Oh, thank you
32:17Oh, thank you
32:19Oh, thank you
32:21That was so amazing
32:22Thank you
32:23Woo!
32:26Wow
32:26So many vows
32:28You're so strong
32:31To have pulled off this dish with Emily in mind
32:35It's just so, so special
32:36I am so proud of myself
32:38Next up we want to try the dish from Vinny
32:48Thank you
32:50So, I've made a gnocchi with a gochujang pomodoro sauce and then it's got a parmesan yuzu crema
32:59Whoa!
33:01Yuzu and parmesan, gochuchang and ragu
33:06Man!
33:07On a black apron day
33:08Um, yeah
33:13This 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
33:25And then my other nonda makes like a slow-cooked sauce
33:29So I've done that too and I've kind of combined them
33:30But then when you come to my house, I like to put my own little spin on it
33:35Oh no, I reckon we taste
33:49Vinny, pretty fine line between fusion and confusion, right?
33:53Yep, yep
33:54But, I dug it
33:58I was so worried about this
34:00When you're like, oh yeah, gochujang, you too
34:03All 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
34:15Not 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, very humble, comfortable, loving dish
34:34So, well done, mate
34:35Thank you very much
34:36Thank you
34:43All right, next, Ola Olu
34:46Jollof rice with chicken fried patein and coleslaw
34:50Yes, it's really bloody spicy
34:52But the flavours in there are amazing
34:59Sorry, Andy
35:01There's only a couple of times throughout the season
35:02When I pre-call my wife and tell her to chuck the toilet paper in the freezer
35:06And this is one of them
35:08Aliona
35:09Russian borscht
35:12I love a soup you can chew
35:13I love a borscht
35:15And I love your take on your family recipe as well
35:19Pat
35:21Ribeye with duck fat roast potatoes
35:24Charred greens
35:25And 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
35:36Spanakopita stuffed manti
35:38And a yoghurt dill sauce
35:40With 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
35:53Okay, next, Jackie
36:01My shallot pancake is exactly how I would make it at home
36:04My sauces 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 panseared
36:31But yeah, I think pretty early on I just had a bad cut in my finger and it just kind
36:39of set me off all my timings
36:42So you had a duck breast cooked
36:46And you did not add a chance put it on your plate and 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
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 put that on absolutely anything
37:38I could only imagine what it would be like
37:42If that perfectly cooked duck breast was sitting rosy and crispy off to the side
37:50I do really feel for you because this might be your last cook in the kitchen
37:55Thanks Jackie
37:56Thank you so much
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
38:11That's really going to put me at risk
38:15You're up next
38:16Hannah
38:18Pork and Induya ragu with gnocchi
38:22That ragu
38:23Yeah
38:23Just a tiny bit tougher than I would have liked
38:27Karnika
38:28Puri aloo
38:29With that I've made a pumpkin chutney
38:32I've made it a little less spicy for you Andy
38:35Please 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
38:44I've made a vanilla infused beef cheeks
38:46Parsnip mash and a parsnip crisp
38:49I am struggling with the vanilla
38:51Like it's just such a heady aroma to have with the beef
38:55Okay, next up we'd like to taste the dish from Meg
39:04It's me on three plates, it's colourful, it's vibrant
39:08I would have loved a bit more time, wouldn't everyone
39:11Welcome to my heart
39:14But I'm proud
39:16Today I've done the prawns for you
39:17And we've got some potatoes with creme fraiche and herb oil
39:21And also a little crostini there on a drunken crouton
39:23And then it's got some beautiful Italian prosciutto
39:26Raw peas and a whipped feta
39:28If we were to come to Meg's place, what is there just always there?
39:32Probably the prawns, I'd say
39:33Yeah, living near the beach for sure
39:35Let's go to Meg's house
39:57Meg's your prawns are uncooked
39:58Oh yours are uncooked
40:00No
40:04Meg's, is 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 the prawn, it's kind of the hero for me on this plate of food
40:17And then you just let down because you can't actually finish them
40:21There was five
40:22One of them should have been for you
40:24To test
40:27You did too much
40:29Your prawns, that beautiful char that I'm sure you were aiming for
40:33It's just hard to get when you're grilling them in an oven
40:36Yeah
40:38Thanks Meg's
40:42I absolutely got it
40:43I
40:43I can't believe it
40:46It looked good at my vent
40:47I'm just really regretting not just making one perfect dish
40:51Damn!
40:55Alita 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
41:09Min
41:12I've made ayam pro-chic, spiced coconut chicken
41:16With some herb rice, nasi ulam, pickled cucumber and red onions on top
41:22I would book a ticket to Malaysia to just try that there
41:26That is an experience
41:30Annabelle
41:31Annabelle!
41:32Wow
41:33Oh okay
41:34I have made a miso banoffee par
41:38The saltiness from that miso is what makes this
41:42Holy moly
41:44Thank you, thank you so much
41:47Next 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
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
42:13Because she's shorter than me
42:15I feel like the more you have to explain it
42:18I just like making dad jokes because my dad can't speak English so I gotta do it myself
42:21So
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
42:58Just, you'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
43:12When 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 in 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
44:08Thank you
44:08Oh my god
44:09Thank you
44:09Okay, next up, grass
44:15This tastes like horror to me
44:18It's a long way to walk
44:20But because the judges have expressed some concern, I'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 in raw sugar
44:57Oh
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
45:38It 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
45:47Because 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 filler
46:06Very 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!
46:23Holy cow!
46:28I love that!
46:30Thank 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 cook at home
46:47The two of you really rose to the occasion
46:52Emily
46:55That was elite technique
46:59Go and join Casper
47:04Bella
47:05That Milfoy
47:07Exceptional
47:08You can join the rest of them
47:10Woohoo!
47:11Woohoo!
47:14Unfortunately, the pressure of this elimination got the better of a couple of you today
47:20If I call your name, please step forward
47:23Jackie
47:27And
47:29Megs
47:36Jackie
47:39The duck was missing entirely
47:43Megs
47:44The prawns, the star of your dish, were inedible
47:51Ultimately, it came down to what we could eat
47:55And what we would eat again
47:58Which means, unfortunately, you're going home
48:04Megs
48:10It was a bad day today
48:12It was a bad day today
48:12Yeah
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, come on
48:38Not over until it's quite late, thanks
48:40Exactly
48:43Definitely
48:45Heartbroken that I didn't get to stay longer
48:49I know I can cook prawns, I know I can cook lots of beautiful things
48:52I think the worst part is that I didn't get to show them
48:57Extremely 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 will face an elimination
49:40Feels like it's all going wrong
49:41What the heck?
49:43So it's crunch time
49:46I'm in a bit of strife
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