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00:29Let's go.
00:29Let's go again.
00:30Let's go.
00:31Let's go.
00:32Oh, okay.
00:34Oh, my God.
00:35What's going on?
00:37Whose houses are these?
00:39I see these four monitors.
00:41There'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.
01:02It doesn'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.
01:14Where's the fireflies?
01:15Where's the fireflies?
01:16You know?
01:18Yeah.
01:18Look at the flowers.
01:20Dumplings.
01:21Oh, my God!
01:22Dumplings!
01:24Morning.
01:25The frames start to play, and it's Sophia's first.
01:30Pretty.
01:30It's like a window into her home, which is really sweet.
01:35Oh!
01:37Oh!
01:37Oh!
01:38Oh!
01:39He's so tall.
01:40Yeah.
01:41I'm kind of expecting, like, a dog to walk into the thing, you know.
01:45Oh!
01:47Oh!
01:48Oh!
01:48There we go.
01:49Oh, my God.
01:50This 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.
02:03Brake steaks?
02:04Yes, it is.
02:05Wait, breakfast, maybe?
02:07Oh, no.
02:08I hate breakfast.
02:09I love breakfast.
02:12Two snacks.
02:14Oh!
02:16Flat brands, darling.
02:17I've got some broad beans, little rocket, kind of, and ricotta.
02:21It'll go on the base.
02:23Made, like, a chilli oil.
02:27Then I see Andy.
02:28He's cooking for his wife.
02:31Cucchini flowers.
02:32That's not breakfast.
02:34Do you stretch it when it's on the paddle?
02:36No.
02:37Oh, so that's the size of it.
02:38Yeah, I made little ones.
02:39Oh, cute.
02:41Boy, that kitchen's mad.
02:43Is the dog gonna move?
02:48Oh!
02:51Moon cakes.
02:52Or something.
02:54They look like little sweets.
02:55Mochis.
02:56It's Uncle Kwe.
03:01It's filled with mung beans and steamed.
03:03It's a sweet treat.
03:05Oh!
03:06Oh!
03:11Miss my dog.
03:12Miss 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.
03:25Yes, please.
03:28Thanks a lot.
03:29What?
03:29What do you want?
03:30All right?
03:31Yeah.
03:32Lovely tomato soup.
03:37Yum.
03:38Tomato soup.
03:40Hello, Bobby.
03:40No, you all right?
03:41Oh, they're safe.
03:43Looks 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!
04:14Dogs!
04:15Dogs!
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.
04:48So it's super personal.
04:50You've got 75 minutes.
04:52The pantry and garden, they're both in play.
04:57Make us whatever you want.
05:00Just make us feel like we're eating at your place.
05:04Whoever cooks the bottom dish will be the first person going home.
05:12Your 75 minutes start now!
05:16Come on everybody!
05:22Do 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, pass it Vinny.
05:41Gnocchi.
05:42Nice.
05:44We only just got here and it's already our first elimination.
05:49Whoa!
05:49The game is real.
05:51It's a make or break and one person is definitely going to break.
05:54Walk on.
05:56Hopefully it's not me.
05:58I am making a beef noodle soup with homemade rice noodles.
06:02This is a dish that I actually made for my family.
06:06Then I went to Taiwan with my partner for the first time and she fell in love with this dish.
06:10So I kind of made my own rendition of it.
06:13I cook this at least once a month.
06:15And that's because my partner keeps on asking for it.
06:18When you love someone, you 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.
06:32Before I get the pressure cooker close, I need to make sure I have enough aromatics to penetrate the meat
06:37and tenderize 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 flavors over here.
06:49When I think of food from home, I immediately go to comfort food.
06:54As much as I love serving sweets to my parents, what they served me the most was the savoury dishes.
07:01Get me a duck.
07:03I'm thinking duck because growing up with my stepdad, he would make a lot of duck rows and my mum
07:08would 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, this 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 and then it's served with like a chilli
07:32and garlic sauce.
07:33I'm doing fries to go alongside it today.
07:37It's a bit legendary, so I'm hoping to do it some justice today.
07:41The way the eye fillet's cooked is a little bit unique, so I'm hoping that it doesn't freak them out
07:45too much.
07:47Grace.
07:47Hi.
07:48How are you?
07:49I'm great, how are you?
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? Look how cute this is.
08:04Nice.
08:06And not even just my family, it's become a symbol of celebration throughout like our whole friendship group.
08:11So what is the secret with your steak?
08:13So it's crusted in sugar and you hit it on the barbecue really hard and then it rests in seven
08:20layers of foil for four hours.
08:23We haven't got four hours, which is why I'm reverse searing at first.
08:26Why?
08:26I'm learning, honestly.
08:29Good luck, yeah?
08:30Ooh.
08:33Jean-Christophe's really concerned.
08:35I think he's being kind.
08:38So now I'm like, eh.
08:40But, um, no, I need it back myself and I'm feeling good.
08:44I'm feeling good.
08:47Today I'm making a potato curry and a semolina halwa.
08:51This dish just reminds me of my home and my ancestral cooking.
08:58I'm making jollof rice with chicken.
09:01You make a kind of rough blend with capsicum, tomato, onion, garlic, and then you cook the rice in that.
09:07The chicken, I'm gonna oven and bake it.
09:11Jollof rice is what you would make if you really wanted to show someone you love them, really.
09:17Sorry, there's a potato behind you, don't trip over it.
09:23I'm cooking today a gnocchi with a pork and nduya ragu.
09:29This is absolutely something I make for my loved ones and gnocchi's actually a really good one to do with
09:34kids.
09:36Which is pressure cooker?
09:38Oh, pressure cook.
09:41Tell me what you're making.
09:42I'm making a vanilla infused beef cheek.
09:45Ooh, exciting.
09:47With a pasted mash and some asparagus.
09:50I love it, I make it at home whenever I go back to Canberra and visit my family and I
09:54make it for them.
09:55It's a really good meal to have for a little bit of a celebration.
10:00Oh, really?
10:06So, I'm making gnocchi.
10:09Gnocchi, you know, in our house is always a big staple.
10:11Every night we go to my nonna's 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.
10:21I'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!
10:37Andy!
10:38What's cracking, mate?
10:39I'm making gnocchi today.
10:40Ooh, okay.
10:41And it's not just nonna's gnocchi.
10:42Yeah.
10:42So, I've got a bit of beef in there.
10:44Also, boogal beef bone 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.
10:51Gonna mix it together.
10:52Yum.
10:52I also put a little bit of goju jang.
10:54Ooh.
10:54A little 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.
11:04She 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.
11:18You like to experiment with the classics?
11:19Yep.
11:20You got gotcha cheng and yuzu in a gnocchi dish with a black apron on.
11:28Please, mate, that's why.
11:29I will.
11:32This is a bit risky to do in elimination.
11:37But if you're not gonna show them what you're made of now, I feel like you'll never get to see
11:40it.
11:43There's a lot on the line, everyone.
11:44First 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 loved one.
12:03They should know this dish.
12:05Today the food is gonna be incredible.
12:07Yeah.
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, sometimes you
12:17lose sight of whether it's complex enough to be in the competition.
12:23Oh, that smells so good.
12:25Does this smell all right?
12:26I'm starting to second guess myself.
12:30So I checked my steak?
12:32I mean, for God's sake.
12:33So today I am gonna cook what my family calls holy cow.
12:38So 45 minutes to go, steaks come out of the oven.
12:42I'm probably eating sugar and I've chucked it on this cast iron that I've had on for pretty much the
12:46whole cook.
12:47So it's really, really, really hot.
12:49What do you say?
12:50I'm gonna say the smoke alarm.
12:51Sorry, Dodd.
12:52That's full on going in your face.
12:55Of course, sugar going onto hot pan.
12:59Huge plume of smoke.
13:02Something's burning.
13:03Is that me or you?
13:03Yeah.
13:04Yeah.
13:04This is what happens.
13:05But usually you do it on a barbecue outside, so you're not, like, gassing the room.
13:10Whoa.
13:11Fucker out.
13:13Sorry, this is so full on.
13:18What is that smell?
13:20Yeah.
13:21Yeah, it smells.
13:21It smells a bit burning.
13:24You've come over at a time that's gonna freak you out.
13:27This is, I swear to you, this is what happens.
13:30Is this part of your dish?
13:31Yeah.
13:32Whoa.
13:43Keep going, guys.
13:46Alright, calm down and balance one sauce at a time.
13:51My bench is very messy.
14:00I've just covered one of my I feel it pieces in sugar.
14:04That's why there's so much smoke everywhere.
14:06To be honest, the burn is part of the flavour.
14:09I'm aiming for a rare cook, rare bordering on medium rare.
14:14You roll it in foil and you leave it to rest.
14:18I felt like I'd done something wrong, but I know it's not wrong.
14:20Like, it smelled normal, 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 even though everyone's, like, freaked out for some reason.
14:36To be here in the MasterChef kitchen, I am blown away.
14:41I want to be in this kitchen so bad.
14:42I'm not going home today.
14:43I have so much more to learn here.
14:47Hey, Bella.
14:48Hey.
14:49How you going?
14:49A bit stressed.
14:50There's a bit going on.
14:51There's a lot going on here.
14:52What are you doing?
14:53Assume a rough puff?
14:54Yes.
14:55Yes.
14:55I'm feeling nervous because I've never done a puff pastry in this short of a time before.
15:00What's the whole dish?
15:01Um, a mille foie today.
15:03Wow.
15:05Yes, if I can pull it off, I think it'll be impressive.
15:08If you can pull it off, there's no way you're going home.
15:10What else have you got going on?
15:12Hazen up praline mousseline and a fennel chantilly.
15:15All 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.
15:22You want to give it your best shot.
15:23Yeah.
15:26Yeah, I really do.
15:29MasterChef has been my dream ever since I was nine years old.
15:33Baking is my niche.
15:35Anytime there's a sweetness 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.
15:51Make sure your dish takes us to your home.
15:55You have 30 minutes to go.
16:07Okay, that looks good.
16:10Alisa.
16:11Hi.
16:11Are we getting some Latina flavours?
16:13You're actually not.
16:14Okay.
16:14I'm going very English today.
16:17So you're going to get a deconstructed apple crumble and an earl grey caramel ice cream.
16:22My family have apple pie competitions.
16:26Okay.
16:27Yeah.
16:27So it's like it's a serious thing.
16:29So I really can't mess this up.
16:31Very much.
16:32I'm going to hope that's enough filling.
16:35Alice, what are you cooking?
16:36I'm going to make a panacopita stuffed manti, a charred tomato oil and a yoghurt and dill
16:43dressing.
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.
16:51Yeah.
16:51Which is what I have grown up eating in my home.
16:55So it's potato curry.
16:57Yes.
16:57And on the side, pumpkin chutney.
16:59That's going to be infused with a lot of spices and jaggery.
17:02So it's all vegetarian.
17:03All vegetarian.
17:04Yeah.
17:05Well, you know what the steaks are today.
17:06Yeah.
17:06So go hard.
17:07Hi, Bill.
17:08Thank you so much.
17:10You good, Min?
17:11Uh, yep.
17:12I'm all right.
17:13Should be getting there.
17:14Rice is boiling.
17:15That's good.
17:16Why is this one that you're cooking today?
17:18Today I'm cooking, I am approaching, so a spiced coconut chicken.
17:22Okay.
17:22I'm going to serve it with some nasi ulam, which 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 to be able to enjoy.
17:32Oh, man.
17:33If you can't find it in Melbourne, I am looking forward to this one.
17:37Multitasking at its finest.
17:38Oh, I'm cooking at its best.
17:40Can't you do?
17:42Annabelle, what is the plan?
17:44I'm doing a miso caramel banoffee pie.
17:47Oh, lo, lo, lo, lo.
17:48Are you sure?
17:49I am sure.
17:50Wait, what?
17:51Miso?
17:51Miso and caramel.
17:54So, are you comfortable with that dish?
17:58I am very comfortable.
17:59Have you 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 and fast as smooth.
18:13We're just at home cooking for ourselves.
18:15Yeah, big time.
18:16All right.
18:17So.
18:20Today I am doing a little feast.
18:22I love when people come to my home and I can just give them all sorts of flavours.
18:26We've got some prawns today.
18:28I'm going to grill them.
18:30We've got some crostinis happening.
18:32We serve them prosciutto, some whipped feta, and then we're going to have some crispy potatoes.
18:36We live right at the water, so I see the trawlers go out every morning and pretty much always thinking
18:40of prawns.
18:41So I had to do prawns today, no brainer.
18:44Seems like the right amount of salt.
18:45It could snow.
18:47It could snow.
18:48It could snow.
18:50A little hidden talent about me is that I am a singer.
18:53So I went to the Queensland Conservatorium of Music for jazz.
18:57So I'm here, I'm MasterChef.
18:59I've been waiting my whole life.
19:02I absolutely 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, have live music.
19:12I love feeding people and I just love seeing the look of people's faces when they can enjoy the food
19:16that you've created.
19:18Main pressure points will just be timing, I guess.
19:20I've just got a lot of things going on and they all require different times.
19:23The oven needs to be at different temperatures for different things and then I'm going to also be using the
19:28same oven as a grill for 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 so I'm really not wanting to go home today.
19:52Nice.
19:53What?
19:55Draw.
19:56Whoops.
20:02Hi Jackie.
20:03Hi Flo.
20:04Tell me what you're making.
20:05I'm going to do a Chinese charlatan pancake with a roasted duck breast on top.
20:10Oh wow.
20:11That's ambitious.
20:12Yeah.
20:12So how do you want to cook the duck?
20:14I want to pan fry the skin of the duck breast.
20:17Roast it really nicely through very minimal seasoning because I will be adding a lot of other more ancient flavours
20:22and sauces to it.
20:22Okay.
20:23Yeah.
20:23So what for you are going to be the pressure points today?
20:26Absolutely the cook on the duck and making sure I can get all the elements done in time.
20:30Of course today someone is going home so you want to make sure you nail every element.
20:34Yes.
20:35Absolutely.
20:35Alright, good luck.
20:35Thanks Flo.
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.
20:50Oh.
20:52Okay.
20:53And I've cut my finger.
20:55Yeah.
20:55Is it from his eye?
20:56Yeah.
20:57Is it deep?
20:57Oh yeah.
20:58It's a deep.
20:59I'll put another one around it.
21:00Yeah.
21:01Yeah.
21:02Okay cool.
21:02Thanks.
21:03The time is just ticking.
21:06I've got to get these shallot pancakes done.
21:10I've got to get the duck on the pan.
21:12You must have cut up what you're doing though.
21:13Yeah.
21:13Yeah.
21:14I'm definitely really overwhelmed right now.
21:16This feels like I've made a huge mistake and it really could cost me.
21:29You alright Jackie?
21:30Just mix yourself?
21:32Yeah.
21:34Oh my god.
21:39I think I'm okay for time.
21:41I'm making Iron Project which is a spiced coconut chicken.
21:44My pickles are ready.
21:46Chicken I've just got to sear it and get a nice char on it and cook it through.
21:50I've poached it already.
21:51So it's just finishing it now on the grill.
21:56Okay we're going to get this straight on.
22:03Are you doing sweet Annabelle?
22:06Yeah.
22:06Nice.
22:07Miso granofi 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.
22:14Ten minutes to go on the pressure cooker.
22:16For my vanilla infused beef cheese.
22:19Got the oil on for my parsnip crisps.
22:21Got the butter ready.
22:22Got my asparagus ready.
22:23Got my parsnip puree ready.
22:25It's just we're hanging on that black apron.
22:29We'll see.
22:31I still need to make my gnocchi.
22:33Potatoes have taken a long time.
22:35And I'm just waiting for that pressure cooker to finish so I can actually finish off my gnocchi.
22:39My sauce.
22:39I'm usually pretty quick with making gnocchi.
22:42I 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.
23:06Alright cool.
23:09The sheet looks absolutely fantastic.
23:11Then basically I cut it up.
23:15And then I have to quickly blanch them.
23:20Sorry.
23:22It's time to check on the beef.
23:25The beef ribs are perfectly tender.
23:28The meat is...
23:30Chef's gift.
23:31Looking down, that soup looks beautiful on top.
23:35Yes.
23:36Alright.
23:37That oil looks absolutely fantastic.
23:40But I need to start seasoning straight away.
23:42It needs to be bloody delicious before I put it in the jug.
23:47Oh.
23:48Oh my gosh.
23:50That was really stupid.
23:52There's a lot of elements going on because I'm doing three dishes at the end of the day.
23:58Potatoes are nice and crispy.
24:00I've got my crostini done.
24:03I just wanted to try and put up a few different things today.
24:05Crap's overachieved.
24:06Very nice.
24:11I've made a cold butter mix for the prawns.
24:13With garlic, chilli and parsley.
24:16That beautiful butter will just seep through the flesh and cook them deliciously.
24:21Pressure's on guys.
24:22You've got to be all said and done in ten minutes.
24:25Let's do it!
24:26Let's do it!
24:38Jackie, how's that hand? Is it alright?
24:40Yeah, it's throbbing.
24:42This 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.
24:49I've got my shallot pancake ready to pan fry.
24:52I have a lot to do.
24:53So, yeah, I've got to hustle a little bit.
24:57Alright, we can do this.
25:00I'm a little worried.
25:02Yep.
25:02There is eight minutes to go and the duck hasn't even gone in the oven yet.
25:07I don't want you to go home on uncooked duck.
25:11I crank the heat up and I just hope that it's going to cook through.
25:20The rough puff comes out of the oven for my mill foie.
25:24It looks golden all the way through.
25:28I'm happy.
25:32Now it's time to assemble this mill foie.
25:36I pipe on the hazelnut and coffee, Mousseline.
25:42And then my fennel seed, Chantilly.
25:49Okay, guys!
25:50Five minutes to go!
25:52Yeah!
26:04Yummy!
26:07My fries are ready and my garlic chilli prawn reduction sauce is ready.
26:15Moment of truth.
26:28I'm so happy with the cook on it.
26:30That is perfect!
26:34This is like my dream meal.
26:37So, yeah, I hope they love it.
26:40Plate.
26:41I need a plate.
26:42Quick, quick, quick, quick!
26:44It's looking so good, guys.
26:46Keep going!
26:50It's very real.
26:54I get the prawns out from under the grill and I think they look good.
26:58Everyone's got a movement!
27:00One minute to go!
27:01Quick!
27:03Lock in, guys.
27:04One minute.
27:04Keep waiting up.
27:11Pancake 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.
27:20Come on, make it epic!
27:2230 seconds left!
27:24Come on!
27:27Oh, my God.
27:28I think we've got a bit of that.
27:30I think we've got a bit of that.
27:44Let's bring it home!
27:4610!
27:479!
27:488!
27:497!
27:506!
27:515!
27:524!
27:533!
27:542!
27:561!
27:57That's it, everybody!
28:01That was incredible.
28:04How did you do that in that time?
28:07What was I thinking?
28:08This dish definitely represents a dish from home because it's something that reminds me of a particular special friend.
28:14I think I've done myself proud today.
28:19I'm feeling relieved that it's over.
28:21Obviously, still a bit nervy.
28:22Don't know how it's going to taste for the judges.
28:23I think it tastes pretty good.
28:25If I go home on a gnocchi dish, my nondon would probably say, maybe leave the gnocchi to me now.
28:33You alright?
28:35What happened?
28:36I didn't put the duck on the plate.
28:38Oh, my God, Jackie!
28:41Time and the pressure just really, really got to me.
28:44Yeah.
28:46I'm really worried.
28:47I feel like this means I could be the first person to go home today.
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 we'd like to taste belongs to...
29:16Bella!
29:21I cannot believe that in 75 minutes, I have pulled off this dish.
29:27With all the components on the plate.
29:34It's a hazelnut and coffee mousseline, mille foie, with a fennel seed chantilly and a fennel and hazelnut tuile.
29:41O-M-G.
29:45How did you do that?
29:49When you said cook from the heart, I had one person in mind, my best friend, Amelie.
29:54She sadly passed away six weeks ago.
30:00And she's the reason I'm here.
30:02She was so supportive and encouraging throughout the whole, like, application process.
30:07And she just wanted me to be here so badly.
30:11Our favourite thing to do was go get pastries together.
30:14So the flavours in this mille foie are inspired by the last croissant that we had together.
30:20Which is like fennel and coffee and hazelnut.
30:24Bella, it takes so much courage to come here and tell such a moving story.
30:29To produce something like this with that much emotion is really exceptional.
30:33Shall we dive in?
30:53That flavour combination is so special because of the memory it comes from, but it is so sophisticated.
31:01It is beyond your years.
31:05If you're pulling stuff like this out at this point in the competition,
31:10oh, like, the world is your oyster.
31:12Thank you. 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.
31:27You plank yourself in, finish on time, deliver this wonderful, amazing dish.
31:36The fennel and the nuttiness, you've got that beautiful salt against the sweetness in the praline.
31:42Really 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 friend is really something.
32:00So you should be so proud and I'm sure Emily would be too.
32:04I know she does it.
32:11Everybody.
32:12Group up.
32:12We're all in.
32:14We're all in.
32:14Hold it in here.
32:15Oh, thank you.
32:17Oh, thank you.
32:18Oh, thank you.
32:19Oh, thank you.
32:21That was so nice.
32:23Bless you.
32:26Wow.
32:27So many bows.
32:29You're so strong.
32:31To have pulled off this dish with Emily in mind is just so, so special.
32:36I am so proud of myself.
32:38Next up, we want to try the dish from Vinny.
32:51So I've made a gnocchi with a gochujang pomegranate sauce and then it's got a parmesan yuzu crema.
32:59Whoa.
33:01Yuzu and parmesan, gochujang and ragu.
33:06Man, on 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 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 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.
33:35I don't know.
33:36I reckon we taste.
33:49Vinny, 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.
34:06Which 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.
34:20Your 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.
34:35So well done.
34:35Thank you very much.
34:44All right, next.
34:45Ola Olu.
34:46Jello fries 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
35:05to chuck the toilet paper in the freezer and this is one of them.
35:08Aliona.
35:09Russian 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.
35:48Oh, believe it.
35:50Thank you, thank you.
35:54Okay, next, Jackie.
36:01My shallot pancake is exactly how I would make it at home.
36:04My 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.
36:15Ooh ooh ooh ooh ooh ooh ooh ooh.
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, um, yeah, I think pretty early on I just had a bad cut in my finger and it just
36:39kind of set me off all my timings.
36:42So, you had a duck breast cooked.
36:46Yep.
36:47And you did not have a chance to put it on your plate and serve it.
36:51Mm-hmm.
36:53Mm-hmm.
36:54Mm-hmm.
36:54Mm-hmm.
36:55Mm-hmm.
36:56Mm-hmm.
36:58Mm-hmm.
36:58Mm-hmm.
36:58Mm-hmm.
36:59Unfortunately, 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 and I love the chew on it.
37:32And then there's all these, like, sort of layers where it's, like, nice and flaky.
37:35Your chilli crisp is like, mate, you can put that on absolutely anything.
37:39I could only imagine what it would be like if that perfectly cooked duck breast was sitting rosy and crispy
37:47off to the side.
37:50I do really feel for you because this might be your last cook in the kitchen.
37:55Thanks, Jackie.
37:56Thank you so much.
37:57You're good.
37:58You're good.
37:59Thank you, girl.
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 really
38:11going to put me at risk.
38:15You're up next.
38:17Hannah.
38:18Pork and anduya ragu with gnocchi.
38:22That ragu.
38:23Yeah.
38:23It's just a tiny bit tougher than I would have liked.
38:27Yeah.
38:27Carnica.
38:28Buri aloo.
38:29With that I've made a pumpkin chutney.
38:32I've made it a little less spicy for you, Andy.
38:35Please do not tame it for me because I want it to be the real deal because it tastes a
38:40little bit tame.
38:41Yep.
38:42Bonita.
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.
39:06It's colourful, it's vibrant.
39:08I would have loved a bit more thyme, wouldn't everyone.
39:11Welcome to my heart.
39:14But I'm proud.
39:16Today I've done the prawns for you.
39:18And we've got some potatoes with creme fraiche and herb oil.
39:21And 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.
39:33Yeah.
39:34Yeah, living at the beach for sure.
39:36Let's go to Meg's house.
39:57Is it enough?
39:57Meg's, your prawns aren't uncoated.
39:58Oh, yours aren't, Mum.
40:00Hello.
40:04Meg's is it enough on an elimination day to toast the crostini whip some cheese on it and then put
40:11the prosciutto on it potatoes were lovely but the prawn it's kind of the hero for me on this plate
40:17of food and then you just let down because you can't actually finish them there was five one of
40:23them should have been for you to test you did too much your prawns that beautiful char that I'm sure
40:32you are aiming for it it's just hard to get when you're grilling them in an oven thanks
40:39man absolutely got it I I can't believe it it looked good at my bench I'm just really regretting not
40:49just
40:49making one perfect dish Alita you're next my not-so-humble apple crumble and then a caramel
41:04and bell grey ice cream I love it thank you I've made I am project spiced coconut chicken with some
41:17herb rice and nasi ulam pickled cucumber and red onions on top I would book a ticket to Malaysia
41:24to just try that there that is an experience Wow I have made a miso banoffee pie the saltiness from
41:40that miso is what makes this holy moly next dish would like to taste Emily I gave it my all
41:55today
41:56and I'm just really hoping that the judges can see that this dish represents my partner and our home
42:01what have you made this is my dish to my mate shorty this is take on beef noodle soup it's
42:07a
42:07play on words for tomato and short ribs but also to my mate my partner Demi because she's shorter than
42:14me I feel like the more you have to explain it you know I just like making dad jokes because
42:19my dad
42:19can't speak English so I gotta do it myself so ha ha
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
42:46rest of my life you know when you have a food memory it is stunning cooking for you to 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
43:12flavor when 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 yeah go for it turn around I think that should be off
43:50you take
43:51it off and this damn I'm ecstatic really happy to be safe for another day because I feel as though
44:02they
44:02were actually in my house and just having a good meal and a good yard
44:09okay next up grass
44:15this tastes like harm to me
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 I just really hope the judges can keep an 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
44:58oh
45:03blackened steak never 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 there were Asian flavors in there
45:37it was just like the bloody hell is happening here
45:42but it was delicious
45:44yes
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
45:55the steak is cooked beautifully
45:57it really is
45:58like beautifully
46:00and I'm surprised how much that caramelization 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
46:22holy cow
46:24that's a great
46:38For your first elimination, we asked you to make a dish
46:42that gave us a glimpse of who you are when you cook at home.
46:47Two of you really rose to the occasion.
46:53Emily.
46:55That was elite technique.
46:59Go and join Casper.
47:04Bella.
47:06That Milfoy, exceptional.
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.
47:23Jackie.
47:27And Megs.
47:38The duck was missing entirely.
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, which means, unfortunately,
48:01you're going home, Megs.
48:11It was a bad day today.
48:13You really did just get unlucky on those prawns.
48:16Could have happened to anyone.
48:17I'm absolutely gutted, of course, but I've taken so much.
48:21I've learned from everyone here, so I just really wanted to thank you all.
48:25It was everything I hoped and a million times more.
48:29Megs, we 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.
48:38It's not over until I've got late.
48:41There we go.
48:42There we go.
48:43There we go.
48:44Definitely heartbroken that I didn't get to stay longer.
48:49I know I can cook prawns.
48:51I know I can cook lots of beautiful things.
48:53I 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 and I had that for a short time.
49:03Give it up for Megs, everybody!
49:15Tomorrow 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.
49:31...a 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.
49:43So it's crunch time.
49:46I'm in a bit of strife.
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