- 5 days ago
2026.S18E05
Category
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TVTranscript
00:16Let's go.
00:37I see these four monitors, there's like four different kitchens.
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?
00:55Oh, look at the little dog.
00:57I want that kitchen.
00:59Yeah, that one's good.
01:00I want that one on the end.
01:03Doesn'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?
01:16You know?
01:19Look at the flowers.
01:20Oh my gosh!
01:23Good morning.
01:25The frames start to play and it's Sophia's first.
01:29Pretty.
01:31It's like a window into her home, which is really sweet.
01:35Oh!
01:39He's so tall.
01:40Yeah.
01:41I'm kind of expecting like a dog to walk into the thing now.
01:48There we go.
01:50Oh my God, this is a dog contest.
01:54It's Sophia cooking with her partner.
01:56It seems super sweet and she seems so relaxed in the kitchen.
02:00Avocado, smoked salmon.
02:03Great steaks?
02:04Yes, please.
02:05Wait, breakfast maybe?
02:07Oh no, I hate breakfast.
02:09I love breakfast.
02:12Who's next?
02:14Oh!
02:16Flat rants, darling.
02:17I've got some raw beans, a little rocket, kind of, and ricotta.
02:21It'll go on the base.
02:23Made like a chewy oil.
02:27Then I see Andy.
02:29He's cooking for his wife.
02:31Cucchini flowers.
02:32That's not breakfast.
02:34Do you stretch it when it's on the panel?
02:36No.
02:37Oh, so it's the size of it.
02:38Yeah, I made little ones.
02:40Oh, cute.
02:41Oi, 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 uncook with.
03:01It's filled with mung beans and steamed.
03:03It's a sweet treat.
03:05Aw!
03:06Aw!
03:11Missed my dog.
03:12Missed my dog.
03:13Yeah, I just thought the same thing.
03:15Imagine if JC has a dog as well.
03:17Oh my God.
03:17I'm ready.
03:19Bye.
03:19Bye.
03:20Bye.
03:21Bye.
03:24Are you okay for soup, yeah?
03:26Yes, please.
03:27Okay, excellent.
03:28Thanks a lot.
03:29What?
03:29What do you want?
03:30What do you want?
03:31Yeah.
03:33Lovely tomato soup.
03:37Yum.
03:38Tomato soup.
03:40You all right?
03:41Oh, I'll miss him.
03:43Looks like such a nice family.
03:45Oh!
03:53Absolutely love seeing them in the element, because it's a very different side of the judges
03:57we don't get to see.
03:58Now 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 homes?
04:13Yes!
04:14It does!
04:16You've just seen a window into our homes.
04:19So 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's on the line.
04:45You are literally coming to my house and I'm going to feed you some food, so it's super
04:49personal.
04:50You'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.
05:05Whoever cooks the bottom dish, will be the first person going home.
05:12Your 75 minutes start now!
05:16Hello everybody!
05:23Do you know where the scales are?
05:25Oh, sorry.
05:26Come on guys, your 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 pasta, Vinny.
05:41Gnocchi.
05:42Nice.
05:45We only just got here and it's already our first elimination.
05:49Whoa!
05:50The 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
06:10dish.
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.
06:18When 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.
06:30Here we are.
06:32Before I get the pressure cooker close, I need to make sure I have enough aromatics to
06:36penetrate the meat and tenderise it.
06:39That 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.
06:50When 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.
07:03I'm thinking duck because growing up with my stepdad, he would make a lot of duck rose.
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.
07:38It'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?
07:51I am doing what my family calls holly cow.
07:54It's sort of steak and chips.
07:56It 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?
08:03Look how cute this is.
08:04Nice.
08:06And 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.
08:16And 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?
08:31Ooh.
08:33Jean-Christophe's really concerned.
08:35I think he's being kind.
08:38So now I'm like, hmm.
08:40But, um, no.
08:42I need it back myself.
08:43And 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,
09:05and then you cook the rice in that.
09:07The chicken, I'm going to oven and bake it.
09:11The loaf rice is what you would make if you really wanted to show someone you love them, really.
09:18Sorry, there's a potato behind you. Don't trip over it.
09:23I'm cooking today a gnocchi with a pork and nduya ragout.
09:29This is absolutely something I make for my loved ones.
09:32And gnocchi's 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.
09:43I'm making a vanilla-infused beef cheek.
09:45Ooh, exciting.
09:47With a pasted mash and some asparagus.
09:51I 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?
10:06So, 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.
10:18Growing up, it's always been Italian cooking in my life.
10:21I'm both sides of my family. Heavy on the Italian part.
10:25And heavy on the rustic, I guess, too.
10:30But when I like to cook at home, I like to experiment with a few different flavours.
10:37Vinny!
10:38Andy!
10:38What's cracking, mate?
10:39I'm making gnocchi today.
10:40Ooh, OK.
10:41And it's not just Nondas gnocchi.
10:42Yeah.
10:42So I've got a bit of beef in there.
10:44Ossiburgul beef bone and stuff like that.
10:46So I'm trying to make, like, a bit of a ragul.
10:47Yep.
10:48And then I've got fresh tomatoes as well.
10:49So the 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 jang.
10:54Ooh.
10:54A little wild card.
10:55Spice it up a little bit, you know.
10:56What was the Nondas say to that one?
10:58Nondas 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.
11:10OK.
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've got gotcha cheng and yuzu in a gnocchi dish with a black apron on.
11:28Please, mate and explore.
11:29I will.
11:33This 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
11:39get to see it.
11:43There's a lot off the line, everyone.
11:45First elimination.
11:46You'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
12:02loved one.
12:03They should know this dish.
12:05Today 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, sometimes
12:16you lose sight of whether it's complex enough to be in a competition.
12:22Yep.
12:23Oh, that smells so good.
12:25Does it smell alright?
12:26I'm starting to second guess myself.
12:30Oh, did 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 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
12:46pretty much the whole cook.
12:47So it's really, really, really hot.
12:49What is that?
12:50I'm going to set the smoke a lot.
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, yeah.
13:04This is what happens.
13:05But usually you do it on a barbecue outside.
13:07So you're not like gassing the room.
13:10Whoa.
13:11Fuck real.
13:13Sorry, this is so full on.
13:18What is that smell?
13:20Yeah.
13:21Yeah, it smells.
13:22It smells a bit burning.
13:23This is burn, no?
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.
13:32Whoa.
13:43Keep going, guys.
13:46All right.
13:47Calm down and balance one sauce at a time.
13:51My 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.
14:21Like, it smelled 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.
14:42I'm not going home today.
14:44I have so much more to learn here.
14:47Hey, Bella.
14:48Hey.
14:49How you going?
14:49A bit stressed.
14:50There's a bit going on.
14:51There's a lot going on here.
14:53What are you doing?
14:54Assume 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.
15:03Wow.
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?
15:12Hayes nut, praline, mousseline and a fennel chantilly.
15:15All in 75 minutes.
15:16Yeah.
15:17Why 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.
15:35Any time 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 glass freezer, straight in the oven.
15:47I crank the oven temperature up to get it as brown as fast as possible.
15:52Make sure your dish takes us to your home.
15:55You have 30 minutes to go!
15:57Woo!
16:07Okay, that looks good.
16:10Alisa hi are we getting some Latina flavors you're actually not okay I'm going very English today so
16:17you're going to get a deconstructed apple crumble and an Earl Grey caramel ice cream my family have
16:23Apple high competitions okay yeah so it's like it's a serious thing so I really can't mess this
16:30up but I hope that's enough filling there is what are you cooking I'm going to make him
16:38when I copy the stuffed manti the charred tomato oil and a yogurt and dill dressing are you in
16:45your element I am in my element tell me what you're making I am making my Sunday brunch for
16:50you yeah which is what I have grown up eating in my home so it's potato curry yes and on
16:58the side
16:58pumpkin chutney that's gonna be infused with a lot of spices and jaggery so it's all vegetarian
17:03all vegetarian we know what the steaks are today yeah they go hard I will thank you so much thank
17:09you you good man yeah I'm alright should be getting there rice is boiling that's good was this one that
17:17you cook into that today I'm cooking I am project so a spice coconut chicken no I'm gonna serve it
17:23with some nasi ulam which is a herb rice there's something you can't really find in Melbourne yeah
17:28so it's something that I'd have to cook myself to be able to be able to enjoy it so man
17:33if you can't
17:34find it in Melbourne I am looking forward to this one multitasking it's fine oh I'm cooking at its best
17:40continue Annabelle what is the plan I'm doing a miso caramel banoffee pie oh are you sure I am sure
17:50wait what miso and caramel so are you comfortable with that dish I am very comfortable have you please
17:59many of your family members yes I've made this plenty of times the only thing is I've never made it
18:04without a
18:04recipe in front of me what happened if the miso overtake or overpower I'll make sure that doesn't
18:09happen smooth as fast as fast as smooth we're just at home cooking for ourselves yeah big time all right
18:17today I am doing a little feast I love when people come to my home and I can just give
18:24them all sorts of
18:25flavors we've got some prawns today I'm gonna grill them got some crostinis happening with some prosciutto
18:32some whipped feta and then we're gonna have some crispy potatoes we live right at the water so I
18:38see the trawlers go out every morning and pretty much always thinking of prawns so I had to do prawns
18:42today no-brainer seems like the right amount of salt a little hidden talent about me is that I am
18:53a
18:53singer so I went to the Queensland Conservatorium of Music for jazz so I'm here I'm MasterChef I've been waiting
19:00my
19:00whole life I absolutely love singing and cooking at the same time it's what I do my food dream is
19:08to have a small
19:09intimate restaurant have live music I love feeding people and I just love seeing the look on people's faces when
19:15they can enjoy the food that you've created
19:18main pressure points will just be timing I guess I've just got a lot of things going on and they
19:21always require different time the oven needs to be at different temperatures for different things and
19:26then I'm gonna also be using the same oven as a grill for the prawns I just need to make
19:33sure I focus on
19:34everything I want to stay in the competition more than life itself it's what I've dreamed of my whole life
19:40so
19:40you I'm really not wanting to go home today
19:52nice
20:02hi Jackie tell me what you're making I'm gonna do a Chinese shallot pancake with a roasted duck breast on
20:09top
20:10oh wow that's ambitious yeah so how do you want to cook the duck I want to pan fry the
20:16skin of the
20:17duck breast roast really nicely through very minimal seasoning because I will be adding a lot of other
20:21more Asian flavors and sources okay yeah so 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 of course
20:31today
20:31someone is going home so you want to make sure you nail every element yes all right good luck thanks
20:36I
20:37I am so crunched on time I have a lot to do as always so I'm really trying to get
20:45the shallots for my
20:46pancakes chopped as soon as I can and I've cut my finger yeah yeah so deep oh yeah okay I'll
20:59put another
21:00one around it yeah finger glove all right yeah okay cool thanks the time is just ticking I've got to
21:07get
21:07these shallot pancakes done I've got to get the duck on the pan I'm definitely really overwhelmed right
21:15now this feels like I've made a huge mistake and it really could cost me you're right Jackie just meet
21:31yourself yeah oh my god I think I'm okay for time I'm making I am project with the spice coconut
21:44chicken
21:44my pickles are ready chicken I just got a sear and get a nice char on it and cook it
21:50through that post it
21:51already so it's just finishing it now on the grill we're gonna get this straight on are you doing sweet
22:05Annabelle yeah hi me so banoffee pie oh y'all if anyone's like I don't know had a rough time
22:11or if
22:12anyone's leaving at work then I'll bring this in ten minutes to go on the pressure cooker for my
22:17vanilla infused beef cheek got the oil on for my parsnip crisps got the butter ready got my asparagus
22:23ready got my parsnip puree ready it's just we're going on that black apron we'll see I still need
22:32to make my gnocchi potatoes taking a long time and I'm just waiting for that pressure cooker to finish so
22:38I can actually finish off my sauce I'm usually pretty quick with making gnocchi I can do it in about
22:4215
22:43minutes so I got the beef going in the pressure cooker for my beef noodle soup then basically what
22:54what I'm trying to do now is make the rice noodles I need them to be perfect
23:06all right cool the sheet looks absolutely fantastic then basically I cut it up
23:15and then I have to quickly blanch them
23:22it's time to check on the beef the beef ribs are perfectly tender the meat is
23:30chef's kiss looking down that soup looks beautiful on top yes all right that oil looks absolutely
23:38fantastic but I need to start seasoning straight away it needs to be bloody delicious before I put in the
23:46jug oh oh my gosh that was really stupid there's a lot of elements going on because I'm doing three
23:55dishes at the end of the day potatoes are nice and crispy I've got my crostini done I just wanted
24:03to
24:04try and put up a few different things today perhaps overachieved who knows I made a cold butter mix for
24:13the prawns with garlic chilli and parsley that beautiful butter will just seep through the flesh and cook
24:19them delicious freshers all guys you got to be all said and done in ten minutes
24:38Jackie how's that hand is all right yeah it's throbbing this pot definitely put me behind a bit in time
24:44I
24:45finally got my chili oil and my hoisin sauce they taste great I've got my shallot pancake ready to pan
24:51-fry I
24:52have a lot to do so yeah I gotta hustle a little bit all right we can do this I'm
25:01a little worried yep
25:02there is eight minutes to go yeah the duck hasn't even gone in the oven yet I don't want you
25:08to go home
25:09on uncooked duck I crank the heat up and I just hope that it's gonna cook through the rough puff
25:22comes out of
25:22the oven for my meal for it looks golden all the way through now it's time to assemble this meal
25:34for
25:34up I pipe on the hazmatman coffee mousseline and then my fennel seed chantilly okay guys five minutes to go
26:06yummy my fries are ready and my garlic chili prawn reduction sauce is ready
26:15moment of truth
26:27oh I'm so happy with the cook on it that is this is like my dream meal so yeah I
26:39hope they love it
26:54I get the prawns out from under the grill and I think they look good everyone's gonna move it one
27:00minute to go
27:11hey cake looks good Jackie I've got my shallot pancake on I'm gonna keep my duck in the oven until
27:18the last possible
27:19moment come on make it a big 30 seconds left oh my god
27:28I think I've got to get it out
27:43let's bring it home
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29:42Oh gee how did you do that when you said cook from the heart I had one person in
29:51mind my best friend Emily um she sadly passed away six weeks ago and she's the
30:01reason I'm here she was so supportive and encouraging throughout the whole like
30:06application process and she just wanted me to be here so badly our favorite thing to do was go get
30:12pastries together so the flavors in this meal flour are inspired by the last cross on that we
30:17had together which was like fennel and coffee and hazelnut Bella it takes so much courage to
30:26come here and tell such a moving story to produce something like this with that much emotion is
30:32really exceptional. Shall we dive in?
30:53That flavor combination is so special because of the memory it comes from but it is so sophisticated
31:01it is beyond your years. If you're pulling stuff like this out at this point in the competition
31:08oh 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 cooking
31:25but you didn't you blank yourself in finish on time deliver this wonderful amazing dish the fennel and the nuttiness
31:38you'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 you're
31:49really proud of
31:50and to see you stand up here and do it with such composure and you know pay such a beautiful
31:56homage to your
31:57friend is a friend is really something so you should be so proud and I'm sure Emily would be too
32:03Thank you
32:04I know she did too
32:10Thank you
32:12Group up! We're all in!
32:14We're all in!
32:15All in!
32:15Oh, believe it!
32:16Oh, believe it!
32:18Oh, believe it!
32:19Oh, believe it!
32:21That was so amazing!
32:23Bless you!
32:24Woo!
32:26Wow!
32:27You're so strong!
32:31To have pulled off this dish with Emily in mind is just so, so special. I am so proud of
32:38myself.
32:39Next up we want to try the dish from Vinny!
32:42Woo!
32:49Woo!
32:51So I've made a gnocchi with a gochujang pomodoro sauce and then it's got a parmesan yuzu crema.
32:59Whoa!
33:02Yuzu and parmesan, gochujang and ragu.
33:06Man!
33:07On a Black Apron day!
33:09Um, 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 maltailladi, 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.
33:31But then when you come to my house, I like to put my own little spin on it.
33:35Got it.
33:36I reckon we taste.
33:50Vinny, pretty fine line between fusion and confusion, right?
33:53Yep.
33:54Yep.
33:54But I dug it.
33:58I was so worried about this.
34:00When you're like, oh yeah, gochujang.
34:03All the gochujang does is just give it a little bit of an extra boost.
34:07Which is smart because it's a 75 minute cook.
34:10To get that sauce really rich and velvety, the 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.
34:21Your 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.
34:35So well done.
34:36Thank you very much.
34:44All right, next, Ola Olu.
34:46Jollof rice with chicken fried patain and coleslaw.
34:50Yes, it's really bloody spicy.
34:53But the flavours in there are amazing.
34:59Sorry Andy.
35:01There's only a couple of times throughout the season when I pre-call my wife and tell her to
35:05the toilet paper in the freezer and this is one of them.
35:08Aliona.
35:10Russian borscht.
35:12I 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.
35:28It's flat out delicious Pat.
35:29You know how to cook things properly.
35:31You also know how to season properly.
35:36Spanakopita stuffed manti on a yoghurt dill sauce with a smoky tomato oil.
35:43Pasta work is beautiful and fine.
35:45You put just enough filling in there so it's not too rich.
35:49Unbelievable.
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 panseered but yeah, I think pretty early on.
36:35I just had a bad cup in my finger and it just kind of set me off all my timings.
36:43So you had a duck breast cooked.
36:46Yeah.
36:47And you did not add a chance to put it on your plate and serve it.
36:53Yeah.
36:53Oh.
36:54Oh, oh, oh, oh, oh.
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
37:34nice and flaky.
37:36Your chilli crisp is like, mate, you can pull that on absolutely anything.
37:39I could only imagine what it would be like if that perfectly cooked duck breast was sitting
37:46rosy and crispy off 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, that's
38:11really going to put me at risk.
38:15You're up next.
38:17Hannah.
38:19Pork and Induya ragu with gnocchi.
38:22That ragu.
38:23Yeah.
38:23It's just 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 because I want it to be the real deal because it tastes a
38:40little
38:40bit tame.
38:41Yep.
38:42Brenda.
38:44I've made a vanilla infused beef cheeks, parsnip 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.
38:56Okay, 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 house.
39:14But I'm proud.
39:16Today I've done the prawns for you and we've got some potatoes with creme fraiche and herb
39:20oil and also a little crostini there on a drunken crouton.
39:24And then it's got some beautiful Italian prosciutto, raw 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.
39:34Yeah.
39:34Living on the beach for sure.
39:36Let'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?
40:05It's enough on an elimination day to toast the crostini.
40:09Whip some cheese on it and then put the prosciutto on it.
40:12Potatoes were lovely.
40:14But 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.
40:22There was five.
40:23One of them should have been for you to test.
40:27You did too much.
40:30Your prawns, that beautiful char that I'm sure you were aiming for,
40:34it's just hard to get when you're grilling them in an oven.
40:36Yeah.
40:38Thanks Meg.
40:41I absolutely got it.
40:43I, I can't believe it.
40:46It looked good in my bent.
40:48I'm just really regretting not just making one perfect dish.
40:51Damn.
40:55Alita, you're next.
40:58My not so humble apple crumble.
41:02And then a caramel and bell grey ice cream.
41:07I love it.
41:10Min.
41:12I've made ayam pro chick, spiced coconut chicken with some herb rice, nasi ulam, pickled cucumber and red onions on
41:20top.
41:23I would book a ticket to Malaysia to just drive that there.
41:26Yeah.
41:27That is an experience.
41:30Annabelle.
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.
41:46Thank 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, because she's
42:13shorter than me.
42:15I feel like the more you have to explain it, you know.
42:18I just like making dad jokes because my dad can't speak English, so I've got to do it myself, so.
42:26Oh, 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.
42:52For you to make all those noodles sheet by sheet and patiently cut them as you were multitasking.
42:57Just, you're a gun.
43:00Thanks.
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.
43:31With the noodles.
43:32Mate, I've never seen anyone try that technique in here, let alone pull it off.
43:37That is elite technique.
43:41Is that my turn?
43:42Yeah, go for it.
43:47Turn around.
43:49I think that should be off you.
43:51Take it off and this.
43:52Bye-bye.
43:56Damn, I'm ecstatic.
43:58Really happy to be safe for another day because I feel as though they were actually in my house and
44:03just having a good meal and good yarn.
44:05You're such a legend.
44:09Oh my God.
44:10Okay, next up, grass.
44:15This tastes like home to me.
44:18It's a long way to walk.
44:21But 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?
44:47I've made holy cow.
44:50The sauce is just a prawn reduction.
44:54And the steak is cooked in raw sugar.
44:58Oh.
45:03Blackened steak.
45:04I've never seen that or heard of that before.
45:07Sugar steak.
45:07That's making me nervous.
45:27That pickled my melon.
45:31Everything from the way that you described it to how it looked French, there were Asian flavours in there.
45:38It was just like, what the bloody hell is happening here?
45:43But it was delicious.
45:44Yes!
45:46I was holding in on the steak because when I saw smoke blooming to the top of the ceiling, I
45:52was like, this cannot be good.
45:55The steak is cooked beautifully.
45:57The 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 lifts the eye fillip.
46:07Very 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.
46:19I dig the holy cow.
46:21Great!
46:23Holy cow!
46:28I love that.
46:30That's amazing.
46:31Thank you, girl.
46:32Yay!
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.
46:47Two of you really rose to the occasion.
46:52Emily.
46:55That was elite technique.
46:59Go and join Casper.
47:04Bella.
47:05That Milfoy.
47:08Exceptional.
47:09You can join the rest of them.
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.
47:24Jackie.
47:28And...
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 and what we would eat again.
47:58Which means, unfortunately, you're going home.
48:04Megs.
48:11It was a bad day today.
48:12Yeah.
48:13You 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.
48:22I've learnt from everyone here.
48:23So I just really wanted to thank you all.
48:25It was everything I hoped and 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.
48:34But for now, Megs, it's time to say goodbye.
48:37Me first, Megs.
48:38Come on.
48:38Not over to the family.
48:40Thanks.
48:41Well done.
48:45Definitely heartbroken that I didn't get to stay longer.
48:50I know I can cook prawns, I know I can cook lots of beautiful things.
48:53I 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.
49:03Give it up for Megs, everybody!
49:05Yay!
49:14Tomorrow night.
49:19We'll be using cereal today for the invention test.
49:25This MasterChef classic challenge could be...
49:30It is pretty out there.
49:31A cereal killer.
49:33What on earth have I done?
49:36The bottom five dishes will face an elimination.
49:40It looks like it's all going wrong.
49:42What the hell?
49:43So it's crunch time.
49:46I'm in a bit of strife.
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