🏘️ MasterChef Australia (2009) - Season 18 Episode 5
Great food brings people together — but can teamwork bring victory? In Episode 5 "The Team Challenge: Feast of Nations", the home cooks are divided into teams, each tasked with creating a multi-course menu inspired by a different global cuisine. From mastering authentic techniques to coordinating timing under pressure, success demands more than just culinary skill — it requires communication, trust, and leadership. With judges Andy Allen, Melissa Leong, and Jock Zonfrillo (tribute) evaluating every plate, which team will deliver a feast to remember... and whose collaboration will crumble under the heat?
🔹 Episode Highlights:
• Team dynamics: diverse personalities must unite under a shared culinary vision
• Global cuisine mastery: researching, adapting, and executing authentic international dishes
• Leadership under pressure: captains emerge, roles are assigned, and decisions are made in real time
• Judge feedback: constructive critique that highlights both individual brilliance and team cohesion
• Signature MasterChef drama: passion, collaboration & unforgettable kitchen moments
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Culinary Serial
• Original Network: Network 10 (Australia) / 10 Play / International Syndication
• Series Launch: 2009 | Season: 18 | Episode: 5 | Title: "The Team Challenge: Feast of Nations"
• Setting: MasterChef Australia Kitchen, Melbourne | Language: English
• Runtime: ~60-75 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to cooking show recaps & culinary competition podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which team's cuisine would you love to taste? 👇" Turn on notifications 🔔 for Episode 6!
#ShowTVMovies #MasterChefAustralia #Network10 #TeamChallengeFeastOfNations #S18E05 #CookingCompetition #AustralianTV #BingeWatch #CulinaryChallenge #GlobalCuisine
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef Australia" belong to Network 10, Endemol Shine Australia, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Great food brings people together — but can teamwork bring victory? In Episode 5 "The Team Challenge: Feast of Nations", the home cooks are divided into teams, each tasked with creating a multi-course menu inspired by a different global cuisine. From mastering authentic techniques to coordinating timing under pressure, success demands more than just culinary skill — it requires communication, trust, and leadership. With judges Andy Allen, Melissa Leong, and Jock Zonfrillo (tribute) evaluating every plate, which team will deliver a feast to remember... and whose collaboration will crumble under the heat?
🔹 Episode Highlights:
• Team dynamics: diverse personalities must unite under a shared culinary vision
• Global cuisine mastery: researching, adapting, and executing authentic international dishes
• Leadership under pressure: captains emerge, roles are assigned, and decisions are made in real time
• Judge feedback: constructive critique that highlights both individual brilliance and team cohesion
• Signature MasterChef drama: passion, collaboration & unforgettable kitchen moments
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Culinary Serial
• Original Network: Network 10 (Australia) / 10 Play / International Syndication
• Series Launch: 2009 | Season: 18 | Episode: 5 | Title: "The Team Challenge: Feast of Nations"
• Setting: MasterChef Australia Kitchen, Melbourne | Language: English
• Runtime: ~60-75 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to cooking show recaps & culinary competition podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which team's cuisine would you love to taste? 👇" Turn on notifications 🔔 for Episode 6!
#ShowTVMovies #MasterChefAustralia #Network10 #TeamChallengeFeastOfNations #S18E05 #CookingCompetition #AustralianTV #BingeWatch #CulinaryChallenge #GlobalCuisine
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef Australia" belong to Network 10, Endemol Shine Australia, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
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00:05.
00:06.
00:06.
00:06.
00:14.
00:29Let's go again.
00:30.
00:31Oh, okay.
00:34Oh my God.
00:35What's going on?
00:37Whose houses are these?
00:39I see these four monitors.
00:42There'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
01:11in the short amount of time I've been here,
01:13so I want to stay as long as possible.
01:15Where's the flowers?
01:21Oh my God!
01:23Good morning.
01:25The frames start to play, and it's Sophia's first.
01:30Pretty, it's like a window into her home,
01:33which is really sweet.
01:35Awesome!
01:39It's so tall.
01:40So tall.
01:54It's a fear cooking with her partner, it seems super sweet, and she seems so relaxed in the kitchen
02:05Wait breakfast, maybe oh no, I hate breakfast. I love breakfast
02:14Oh
02:16Flat friends darling, I've got some raw beans, little rocket Connor and ricotta, it'll go on the base
02:23made like a
02:25Chewy oil
02:27Then I see Andy, he's cooking for his wife
02:32That's not breakfast. Do you stretch it when it's on the panel?
02:36No. Oh, so it's the size of it. Yeah, I made little ones. Oh cute. Boy that kitchen's mad
02:43Is the dog going to move?
02:49Is the dog going to move?
02:51Moon cakes or something. They look like little sweets. Mochis. It's uncook with
03:01It's it's filled with mung beans and steamed
03:03It's a sweet treat
03:11Miss my dog. Miss my dog. Yeah, I just thought the same thing
03:15Imagine if JC has a dog as well. Oh my god. I'm ready
03:19Okay
03:19Thank you. Thank you. Thank you. Okay. Thanks a lot. What? What do you want? What do you want? What
03:30do you want?
03:31What do you want? What do you want? What do you want? What do you want? What do you want?
03:33Love you come and I can't answer
03:37Yum. Tomato soup
03:40Hello Bobino, you alright? Oh, they're safe
03:42Ah, they're safe. Ah
03:44such a nice family absolutely love seeing them in the element because it's
03:55a very different side of the judges we don't get to see now I'm wondering what
03:59is today's task and what do you want from us
04:10did you enjoy a little sneaky peek into our home
04:16you've just seen a window into our homes so today's challenge we want to see a window into yours
04:24we want to get to know you so what better way to do that than create a dish that represents
04:30who
04:31you are at home your dish needs to be full of personality and most importantly heart because
04:39home is where the heart is today of all days everything is on the line you are literally
04:46coming to my house and I'm gonna feed you some food so it's super personal you're 75 minutes
04:51the pantry and garden they're both in play
04:57make us whatever you want just 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
05:16come on guys your first 75 minute cook it will go in the blink of an eye
05:31eye we want to know who you are at your home we can do this good pasta viny gnocchi nice
05:44we only just got here and it's already our first elimination whoa the game is real it's a make or
05:52break and one person is definitely on a break walk on hopefully it's not me I am making a beef
06:00noodle soup
06:00with homemade rice noodles this is a dish that I actually made for my family then I went to
06:07Taiwan with my partner for the first time and she fell in love with this dish so I kind of
06:11made my
06:11own rendition of it I cook this at least once a month and that's because my partner keeps on asking
06:17for it when you love someone you give them a giant piece of meat is that is that pg can
06:24I say that
06:25I'm having issues thank you so much thank you before I get the pressure cooker close I need to make
06:34sure I
06:34have enough aromatics to penetrate the meat and tenderize it that beef better be tender
06:41and that soup better be freaking delicious if not my partner's gonna be pretty angry at me some good
06:48flavors over here when I think of food from home I immediately go to comfort food as much as I
06:55love
06:55serving sweets to my parents what they served me the most was the savory dishes get me a duck I'm
07:03thinking
07:03duck because growing up with my stepdad he would make a lot of duck rose and my mom would then
07:09do all
07:09the pancakes and the herbal soups on the side but I have to butcher a whole duck to get this
07:14done in
07:1575 minutes this is gonna be a challenge a little bit longer I am doing what my family call holly
07:25cow
07:26so it's a piece of eye fillet that we crust in sugar and then it's served with like a chili
07:32and garlic
07:32sauce I'm doing fries to go alongside it today it's a bit legendary so I'm hoping to do it
07:39some justice today the way I feel it's cooked is a little bit unique so I'm hoping that it doesn't
07:45freak them out too much grace hi how are you I'm great I am doing I am doing what my
07:52family calls
07:53holy cow it's sort of steak and chips it is something that your family enjoy the most this
07:58sushi is like a symbol of celebration in my family and not even just my family it's become a symbol
08:08of
08:09celebration throughout like our whole friendship group so what is the secret with your steak so
08:14it's crusted in sugar and you hit it on the barbecue really hard and then it rests in seven layers
08:20of
08:21oil for four hours which haven't got four hours which is why I'm reverse searing at first right I'm
08:28learning honestly good luck yeah Jean-Christophe's really concerned I think he's being kind so now I'm
08:39like yeah but um no I need it back myself and I'm feeling good I'm doing good today I'm making
08:48a potato
08:49curry and a semolina halwa this dish just reminds me of my home and my ancestral cooking I'm making jollof
08:59rice with chicken you make a kind of rough blend with capsicum tomato onion garlic and then you cook the
09:06rice in that the chicken I'm gonna oven bake it a lot of rice is what you would make if
09:12you really
09:13wanted to show someone you love them really sorry there's a potato behind you don't trip over it
09:23I'm cooking today a gnocchi with a pork and india ragu this is absolutely something I make for my loved
09:31ones and gnocchi is actually a really good one to do with kids which is pressure cooker oh tell me
09:42what you're making I'm making a vanilla infused beef cheek yeah exciting with a pasta mash and some
09:50asparagus I love it I make it at home whenever I go back to Canberra and visit my family and
09:54I make it
09:54for them it's a really good meal to have for a little bit of a celebration oh so I'm making
10:07gnocchi
10:09gnocchi you know in our house is always a big staple every night we go to my nondas or it's
10:13big lunches
10:14there's always a big bowl of gnocchi there yeah growing up it's always been Italian cooking in my life
10:21both sides of my family heavy on the Italian part and heavy on the rustic I guess too but when
10:30I
10:30like to cook at home I like to experiment with a few different flavors Vinny Andy I'm making gnocchi
10:40today oh okay it's not just nondas gnocchi yeah so I've got a bit of beef in there also boogle
10:44beef
10:45bone and stuff like that so I'm trying to make like a bit of a ruggle yep and then I've
10:48got fresh
10:49tomatoes as well so tinned tomatoes in there fresh ones here I'm gonna mix it together yeah I still
10:52put a little bit of goji jank a little wild card spice it up a little bit you know what
10:56would the
10:57Nonna say to that but you know when you come to my house I like to change it up have
11:01you ever served
11:02this to Nonna no she wouldn't she wouldn't like it and is that kind of the only non-traditional
11:08thing I'm gonna make like a parmesan crema okay maybe a touch of yuzu in there whoa that's what I
11:16like to cook I like to cook a bit more experience you like to experiment with the classic yep you
11:20got
11:21gotcha cheng yeah and yuzu yep in a gnocchi dish with a black apron on please man explore this is
11:33a
11:33bit risky to do in elimination but if you're not going to show them what you're made of now I
11:39feel
11:39like it I'll never get to see it there's a lot of the line everyone first elimination you've only got
11:4650 minutes to go I'm so pumped for this they're going to be cooking something that they're so
11:57comfortable with because this should be the one that they love to invite friends over or cook for
12:02their loved one they should know this dish today the food is going to be incredible yeah we're
12:08gonna have so many great dishes to test one of the dangers of doing a comfortable cook is if that
12:14dish is very familiar to you sometimes you lose sight of whether it's complex enough to be in a
12:26competition I'm starting to second-guess myself oh I check my steak I mean for God's sake so today I
12:35am
12:35gonna cook what my family calls holy cow so 45 minutes ago steaks come out of the oven I'm probably
12:43eating sugar and I've chucked it on this cast iron that I've had on for pretty much the whole cook
12:47so
12:47it's really really really hot I'm gonna set the smoke a lot sorry Dodd that's full-on going in
12:53your face of course sugar going on to hot pan huge plume of smoke thanks Bernie is that mainly you
13:03yeah
13:04yeah this is what happens but usually you do it on a barbecue outside so you're not like gassing the
13:09roof whoa sorry this is so full-on what is that smell you've come over at a time that's gonna
13:25freak you
13:26out this is I swear to you is this part of your dish yeah wow
13:43keep going guys all right calm down and balance one sauce at a time my bench is very messy
14:01I just covered one of my I feel it pieces in sugar that's why there's so much smoke everywhere to
14:07be
14:07honest the burn is part of the flavor I'm aiming for a rare cook rev ordering on medium rare you
14:14roll
14:14it in foil and you leave it to rest feel like I've done something wrong but I know it's not
14:20wrong like
14:21it smelled normal it looked normal the little barbecue scraper was as black as it always is
14:26impossible to clean so um I'm trying to back myself even though everyone's like freaked out for some
14:31reason to be here in the master chef kitchen I am blown away I want to be in this kitchen
14:42so bad I'm not
14:43going home today I have so much more to learn here hey Bella hey how you going a bit stressed
14:50there's
14:50a bit going on there's a lot going on here what are you doing assume a rough puff yes yes
14:55I'm feeling
14:56nervous because I've never done a puff pastry in this short of a time before what's the whole dish
15:01I'm a milfoire today wow yes if I can pull it off there's no way you're going on what else
15:11you got
15:11going on hazing up praline mousseline and a fennel chantilly all in 75 minutes why are you putting so
15:17much pressure on yourself um because this means a lot to me and I don't want to go home you
15:22want to
15:22give it your best shot yeah yeah I really do master chef has been my dream ever since I was
15:31nine years old baking is my niche anytime there's a sweet that's needed I'm always on standby my
15:41mousseline is looking really good the rough puff comes out of the blast freezer it's straight in
15:46the oven I crank the oven temperature up to get it as brown as fast as possible okay that looks
16:08good
16:10Alisa hi are we getting some Latina flavors you're actually not okay I'm going very English today
16:16so you're going to get a deconstructed apple crumble and an earl grey caramel ice cream my
16:23family have apple pie competitions okay yeah so it's like it's a serious thing so I really can't mess
16:30this up that I hope that's enough filling there is what are you cooking I'm going to make them when
16:39I got the stuffed manti the charred tomato oil and a yogurt and dill dressing are you in your
16:45element I am in my element tell me what you're making I am making my Sunday brunch for you yeah
16:51which is what I have grown up eating in my home so it's potato curry yes and on the side
16:58pumpkin
16:58chutney that's gonna be infused with a lot of spices and jaggery so it's all vegetarian all vegetarian we
17:05do you know what the steaks are today so go hard I will thank you so much thank you you
17:10good man yeah
17:12I'm all right should be getting there rice is boiling that's good what's this one that you're cooking to
17:17that today I'm cooking I am project so a spiced coconut chicken not I'm gonna serve it with some
17:23nasi ulam which is a herb rice there's something you can't really find in Melbourne yep so it's
17:28something that I'd have to cook myself to be able to be able to enjoy it so man if you
17:33can't find in
17:34Melbourne I am looking forward to this one multi-tasking at its finest oh I'm cooking at its best
17:40can't you do Annabelle what is the plan I'm doing a miso caramel banoffee pie are you sure I am
17:49sure
17:50wait what miso and caramel so are you comfortable with that dish I am very comfortable have you placed
17:59many of your families members yes I've made this plenty of times the only thing is I've never made
18:03it without a recipe in front of me what I believe the miso overtake or overpower I'll make sure that
18:08it doesn't happen smooth as fast as fast as smooth we're just at home cooking for ourselves yeah big
18:15time all right today I am doing a little feast I love when people come to my home and I
18:24can just
18:24give them all sorts of flavors we've got some prawns today I'm gonna grill them got some crostinis
18:31happening with some prosciutto some whipped feta and then we're gonna have some crispy potatoes we live
18:37right at the water so I see the trawlers go out every morning and pretty much always thinking of
18:41prawns so I had to do prawns today no brainer it seems like the right amount of salt a little
18:51hidden
18:51talent about me is that I am a singer so I went to the Queensland Conservatorium of Music for Jazz
18:57so I'm here I'm master chef I've been waiting my whole life absolutely love singing cooking at the
19:04same time it's what I do my food dream is to have a small intimate restaurant have live music I
19:12love
19:12feeding people and I just love seeing the look of people's faces when they can enjoy the food that
19:17you've created main pressure points will just be timing I guess I've just got a lot of things going on
19:21and they always require different time the oven needs to be at different temperatures for different
19:25things and then I'm gonna also be using the same oven as a grill for the prawns I just need
19:32to make
19:33sure I focus on everything I want to stay in the competition more than life itself it's what I've
19:39dreamed of my whole life so yeah I really don't need to go home today hi Jackie tell me what
20:04you're
20:04making I'm gonna do a Chinese shallot pancake with a roasted duck breast on top oh wow that's ambitious
20:11yeah so how do you want to cook the duck I want to pan fry the skin of the duck
20:17breast roast really
20:17nicely through very minimal seasoning because I will be adding a lot of other more Asian flavors and
20:22sources okay yeah so what for you are going to be the pressure points today absolutely the cook on
20:27the duck and it's making sure I can get all the elements done in time of course today someone is
20:31going home so you want to actually nail every element yes all right good luck thanks I am so
20:38crunched on time I have a lot to do as always so I'm really trying to get the shallots for
20:46my pancakes
20:46chopped as soon as I can and I've cut my finger yeah yeah okay I'll put another one around it
21:00yeah all right
21:01yeah okay cool thanks the time is just ticking I've got to get these shallot pancakes done I've got to
21:10get
21:10the duck on the pan I'm definitely really overwhelmed right now this feels like I've made a huge mistake and
21:20it really could cost me you're all right Jackie just meet yourself yeah oh my god I think I'm okay
21:40for
21:41time I'm making iron project which is a spiced coconut chicken my pickles are ready chicken I just gotta sear
21:48it and get a nice char on it and cook it through that post it already so it's just finishing
21:52it now on the grill
21:56okay okay we're gonna get this straight on are you doing sweet Annabelle yeah nice me so but not be
22:08hyped oh yum if anyone's like I don't know had a rough time or if anyone's leaving at work then
22:13I'll bring
22:13this in 10 minutes to go on the pressure cooker for my vanilla infused beef cheese got the oil on
22:20for my
22:20parsnip crisps got the butter ready got my asparagus ready got my parsnip puree ready it's just we're
22:26going on that black apron we'll see I still need to make my gnocchi potatoes taken a long time and
22:35I'm
22:35just waiting for that pressure cooker to finish so I can actually finish off my sauce I'm usually
22:40pretty quick with making gnocchi I can do it in about 15 minutes so I got the beef going in
22:49the
22:49pressure cooker for my beef noodle soup then basically what I'm trying to do now is make the
22:56rice noodles I need them to be perfect all right cool the sheet looks absolutely fantastic then
23:12basically I cut it up and then I have to quickly blanch them it's time to check on the beef
23:25the beef ribs are perfectly tender the meat is looking down that soup looks beautiful on top yes
23:36all right that oil looks absolutely fantastic but I need to start seasoning straight away it needs to be
23:44bloody delicious before I put it in the jug oh oh my gosh that was really stupid there's a lot
23:53of elements
23:54going on because I'm doing free dishes at the end of the day potatoes are nice and crispy I've got
24:01my
24:01crostini done I just wanted to try and put up a few different things today perhaps overachieved who knows
24:11I've made a cold butter mix for the prawns with garlic chili and parsley that beautiful butter will just seep
24:17through the flesh and cook them deliciously pressure's on guys you've got to be all said and done in 10
24:25minutes
24:38Jackie how's that hand is all right oh yeah it's throbbing this part definitely put me behind a bit in
24:44time I
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
25:02yep there is eight minutes to go yeah the duck hasn't even gone in the oven yet I don't want
25:08you to go
25:09home on uncooked duck I crank the heat up and I just hope that it's gonna go through
25:20the rough puff comes out of the oven for my meal foie it looks golden all the way through
25:28I'm happy
25:32now it's time to assemble this meal foie
25:37I pipe on the hazelnut and coffee mousseline
25:41and then my fennel seed chantilly
25:49okay guys five minutes to go
26:04yummy
26:07my fries are ready and my garlic chili prawn reduction sauce is ready
26:15moment of truth
26:28I'm so happy with the cook on it that is this is like my dream meal so yeah I hope
26:39they 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
27:01come on please
27:03lock in guys one minute keep waiting up
27:11pancake looks good Jackie
27:13I've got my shallot pancake done
27:16I'm gonna keep my duck in the oven until the last possible moment
27:20come on make it epic
27:2113 seconds left
27:24come on
27:24oh my god
27:28I think I've got to get it out
27:43let's bring it home
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30:54combination is so special because of the memory it comes from but it is so
31:00sophisticated it is beyond your years if you're pulling stuff like this out at
31:07this point in the competition oh 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
31:23actually affect my cooking but you did them blank yourself in finish on time deliver this
31:32wonderful amazing dish the fennel and the nuttiness you've got that beautiful salt
31:40against the sweetness in the praline really good all of us standing up here know what it's like to
31:47want to tell somebody you've lost something that you're really proud of and to see you stand up
31:51here and do it with such composure and you know pay such a beautiful homage to your friend is really
31:59something so you should be so proud and I'm sure Emily would be too
32:03thank you I know she does
32:11everybody group up we're all in
32:30to have pulled off this dish with Emily in mind is just so so special I am so proud of
32:38myself
32:38next up next up we want to try the dish from Vinny
32:50so I've made a gnocchi with a gochuchang pomegranate sauce and then it's got a parmesan yuzu crema
33:01whoa yuzu and parmesan gochuchang and ragu man on a black apron day um yeah
33:13this dish is like a mixture of what I've gotten from my grandparents so you've got like gnocchi which
33:19are like we call them malta yadi which is like wrongly cut and there's like a fresh tomato sauce
33:24which like one of my nondas makes and then my other nondas makes like a slow cook sauce so I've
33:29done that too and I've kind of combined them but then when you come to my house I like to
33:33put my
33:34own little spin on it I reckon we taste
33:37a little bit of a little bit of an extra boost
33:56I was so worried about this when you're like oh yeah gochuchang
34:01all the gochuchang does is just give it a little bit of an extra boost
34:06I was so worried about this when you're like oh yeah gochuchang
34:07which is smart because it's a 75 minute cook to get that sauce really rich and velvety the
34:15gochuchang has done its thing not once do I go oh there's gochuchang in there you've got the
34:20technique all there your sauce is so much zingier than I was expecting this is a dish that's warm
34:26and comforting I think you've delivered a beautiful very humble comfortable loving dish
34:34so well done thank you very much all right next Olaolu jello fries with chicken fried patein and
34:49coleslaw yes it's really bloody spicy but the flavors in there are amazing
35:00sorry there's only a couple of times throughout the season when I pre-call my wife and tell her to
35:05chuck the toilet paper in the freezer and this is one of them Russian borscht I love a soup you
35:13can
35:13chew I love a borscht and I love your take on your family recipe as well
35:20Pat ribeye with duck fat roast potatoes charred greens and a cauliflower and cheese puree
35:28it's flat-out delicious Pat you know how to cook things properly you also know how to season properly
35:34thank you
35:36Spanakopita stuffed manti on a yogurt dill sauce with a smoky tomato oil
35:43pasta work is beautiful and fine you put just enough filling in there so it's not too rich
35:48oh believe it
35:50thank you thank you
35:54okay next Jackie
36:01my shallot pancake is exactly how I would make it at home my sauces taste good but I am really
36:06disappointed that I
36:07didn't get the duck on the plate I think this could be the end for me today
36:22my dish is a scallion pancake with a chili oil and a hoisin sauce I had a duck breast which
36:29I panseared but
36:32yeah I think pretty early on I just had a bad cut in my finger and it just kind of
36:39set me off all my timings
36:42so you had a duck breast cooked yeah and you did not add the chance put it on your plate
36:49and serve it
36:58unfortunately we can only test what is on your plate
37:21everything that's on there is delicious
37:24that's one of the nicest scallion pancakes I've ever had
37:27it's got really nice crispy edges and I love the chew on it and then there's all these like sort
37:33of layers where it's like nice and flaky
37:35your chili 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 thank 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
38:10that's really gonna put me at risk
38:15you're up next Hannah
38:18pork and india ragu with gnocchi
38:22that ragu
38:23yeah
38:23just a tiny bit tougher than I would have liked
38:27carnica
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
38:42bonita
38:44I've made a vanilla infused beef cheeks
38:47parsnip 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 time
39:10wouldn't everyone
39:11welcome to my heart
39:14but I'm proud
39:15today 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
39:26raw peas and a whipped feta
39:28if we were to come to Meg's place
39:30what is there just always there
39:32probably the prawns I'd say
39:33yeah living on the beach for sure
39:36let's go to Meg's house
39:37let's go
39:58let's go
39:59let's go
40:06let's go
40:18let's go
40:20let's go
40:20let's go
40:21let's go
40:24let's go
40:37let's go
40:39let's go
40:49let's go
40:54let's go
40:58let's go
40:59my not so humble apple crumble
41:01and then a caramel and bell grey ice cream
41:06I love it
41:08thank you
41:09min
41:12I've made ayam project
41:14spiced coconut chicken
41:16with some herb rice
41:17nasi ulam
41:18pickled cucumber
41:19and red onion sometimes
41:22I would book a ticket to Malaysia to just drive that there
41:26that is an experience
41:30Annabelle
41:32wow
41:33oh okay
41:35I have made a miso banoffee par
41:38the saltiness from that miso is what makes this
41:42holy moly
41:44thank you
41:46thank you so much
41:47next dish we'd like to taste
41:49Emily
41:54I gave it my all today
41:56and I'm just really hoping that the judges can see that this dish represents my partner
42:00and 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
42:10but 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
42:17I just like making dad jokes
42:19because my dad can't speak English
42:20so I'm going to do it myself
42:21so
42:22haha
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
42:47if you 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
42:58just
42:59you're a gun
43:00and that broth is so so delicious
43:05it's got amazing flavour and so much body but it's still really clear
43:12flavour
43:12when you poured it
43:13when you poured it you could see the little fat globules just sitting on top
43:17every one of those on the tongue is just flavour flavour flavour
43:23it is so difficult to get that dish done
43:26in 75 minutes
43:28the short rib is perfect
43:30with the noodles
43:32mate I've never seen anyone try that technique in here let alone pull it off
43:37that is elite technique
43:41is that my turn?
43:42yeah go for it
43:47turn it on
43:48oh
43:48I think that should be off you
43:51take it off
43:52and 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 look so much
44:07thank you
44:08oh my god
44:09thank you
44:09ok next up
44:11grass
44:15this tastes like home to me
44:18it's a long way to walk
44:21but because the judges have expressed some concern
44:24I've started to think am I being weird?
44:28is this something that only my family likes?
44:32I just really hope the judges can keep an open mind
44:43so 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
45:04never 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 there were Asian flavours in there
45:37it was just like
45:39what the bloody hell is happening here?
45:42but it was delicious
45:44yes!
45:46I was holding in on the steak
45:48because when I saw smoke blooming to the top of the ceiling
45:52I was like this cannot be good
45:55the steak is cooked beautifully
45:57it really is
45:58like beautifully
46:00and I'm surprised how much that caramelisation of the sugar on the outside lifts the eye fillip
46:07very delicious
46:09it's funny because looking at it I thought
46:11oh Thai beef
46:12with all the garnishes on top of it
46:15but then when I tasted it it was like quite French and umami forward
46:19I dig the holy cow
46:21great
46:23holy cow
46:28I love that
46:30thank you girl
46:31yay
46:38for your first elimination we asked you to make a dish that gave us a glimpse of who you are
46:44when you cook at home
46:47the two of you really rose to the occasion
46:52Emily
46:55that was elite technique
46:59go and join Casper
47:04Bella
47:06that Milfoy
47:08exceptional
47:08you can join the rest of them
47:14unfortunately the pressure of this elimination got the better of a couple of you today
47:20if I call your name
47:22please step forward
47:24Jackie
47:27and
47:32Megs
47:36Jackie
47:39the duck was missing entirely
47:43Megs
47:43the prawns the star of your dish were inedible
47:51ultimately
47:52it came down to what we could eat
47:54and what we would eat again
47:58which means
48:00unfortunately
48:01you're going home
48:04Megs
48:11it was a bad day today
48:13you really did just get unlucky on those prawns could have happened to anyone
48:17I'm absolutely gutted of course
48:19but I've taken so much I've learned 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 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
48:38come on
48:38it's not over until it's quite late
48:40exactly
48:43definitely
48:45heartbroken that I didn't get to stay longer
48:49I know I can cook prawns
48:51I know I can cook lots of beautiful things
48:52I think the worst part is that I didn't get to show them
48:57I'm extremely grateful
48:58this is a place where dreams are made of
49:00and I had that for a short time
49:02give it up for Megs everybody
49:05yay
49:14tomorrow night
49:19we'll be using cereal today
49:21for the invention test
49:25this Masterchef classic challenge
49:28could be
49:30it is pretty out there
49:31a serial 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
49:45I'm in a bit of strife
49:47by the end of the world
49:52I'm going to host the CO2
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