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00:28Let's go.
00:29Let's go again.
00:32Oh, okay.
00:34Oh, my God.
00:35What's going on?
00:36What the hell?
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.
01:03Doesn'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 fire?
01:15I want the seeds for each other.
01:17You know?
01:18What's the flat?
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!
01:39He's so tall.
01:40Yeah.
01:41I'm kind of expecting, like, a dog to walk into the thing now.
01:45Oh!
01:48There we go.
01:50Oh, 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.
02:01Smoked salmon.
02:03Brake steaks?
02:04Yes, please.
02:06Wait, breakfast, maybe?
02:07Yeah.
02:08Oh, no.
02:08I hate breakfast.
02:09I love breakfast.
02:12Sweet snacks.
02:14Oh!
02:16Flat ranch, darling.
02:17I've got some broad beans.
02:18Little rocket, kind of a ricotta that'll go on the base.
02:23Made, like, a chewy 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.
02:40Oh, cute.
02:41Oi, that kitchen's mad.
02:43Is the dog gonna move?
02:48Aw!
02:51Mooncakes.
02:52Or something.
02:54They look like little sweets.
02:55Mochis.
02:56It's Uncle Kwe.
03:00It's-it's filled with mung beans and steamed.
03:03It's a sweet treat.
03:05Aw!
03:11Miss McDonald's.
03:12Miss McDonald's.
03:12Miss McDonald's.
03:13Miss McDonald's.
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.
03:19Fire dog.
03:20Oh!
03:21Bye!
03:22Bye!
03:24You're okay for soup, yeah?
03:26Yes, please.
03:27Okay, excellent.
03:28Thanks a lot.
03:29What?
03:29What do you want?
03:31Yeah.
03:32Nobody put my turn soup.
03:37Yum.
03:38Tomato soup.
03:40Hello, Bobby.
03:40No, you all right?
03:42Aw, they're silly.
03:43It looks 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 we
03:57don'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 homes?
04:13Yes!
04:14It does!
04:16You've just seen a window into our homes.
04:18So today's challenge, we want to see a window into yours.
04:24We want to get to know you.
04:27So, what better way to do that than create a dish that represents who you are at home.
04:33Your dish needs to be full of personality, and most importantly, heart.
04:39Because home is where the heart is.
04:41Today, of all days, 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.
04:55Yes!
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!
05:16Come on, everybody!
05:22Do you know where the scales are?
05:25Oh, sorry.
05:26Come on, guys.
05:27Your 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.
05:39Nice.
05:39Good pasta, 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.
06:12I cook this at least once a month, and 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.
06:28Oh, thank you so much.
06:29Here we are.
06:32Before I get the pressure cooker close, I need to make sure I have enough aromatics to penetrate
06:36the meat and tenderize 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 flavors 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 savory dishes.
07:01Get me a duck.
07:02I'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 chili and 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,
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, 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.
07:55It is something that your family enjoy the most.
07:58This dish is like a symbol of celebration in my family.
08:01That's done.
08:02How 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 still haven't got four hours,
08:24which 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, eh.
08:40But, um, no.
08:42I 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,
09:05and then you cook the rice in that.
09:07The chicken, I'm gonna oven bake it.
09:11Jollof rice is what you would make
09:12if you really wanted to show someone you love them, really.
09:17Sorry, there's a potato behind you.
09:19Don'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 do with kids.
09:36Which is pressure cooker?
09:38Oh, pressure cooker.
09:41Tell me what you're making.
09:43I'm making a vanilla-infused beef cheek.
09:45Ooh, exciting.
09:46With a pastive mash and some asparagus.
09:50I love it.
09:51I make it at home whenever I go back to Canberra
09:53and visit my family and I make it for them.
09:55It's a really good meal to have for a little bit of a celebration.
10:00Oh, 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.
10:22Heavy on the Italian part.
10:25And heavy on the rustic, I guess, too.
10:29But when I like to cook at home,
10:31I like to experiment with a few different flavours.
10:37Vinny!
10:37Andy!
10:38What's cracking, mate?
10:39I'm making gnocchi today.
10:40Ooh, okay.
10:41And it's not just nondas gnocchi.
10:42Yeah.
10:42So, I've got a bit of beef in there,
10:44Ossoboogl beef bar and stuff like that.
10:46So, I'm trying to make, like, a bit of a ragu.
10:47Yep.
10:48And then I've got fresh tomatoes as well.
10:49So, tinned tomatoes in there, fresh ones here.
10:51I'm gonna mix it together.
10:52Yum.
10:52I also put a little bit of goju jank.
10:54Ooh.
10:54Little wild card spice it up a little bit, you know?
10:56What would the nonna say to that?
10:57Nonna wouldn't like that, but, you know,
10:59when 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 classic.
11:19Yep.
11:20You got gotcha cheng and yuzu in a gnocchi dish
11:25with a black apron on.
11:28Please make this work.
11:29I will.
11:32This is a bit risky to do in elimination.
11:36But if you're not gonna show them what you're made of now,
11:39I feel like you'll never get to see it.
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
12:01or 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.
12:10One of the dangers of doing a comfortable cook
12:13is if that dish is very familiar to you,
12:16sometimes you lose sight of whether it's complex enough
12:20to be in a competition.
12:22Oh, that smells so good.
12:25Does it smell alright?
12:26I'm starting to second guess myself.
12:30So I check 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 ago, steaks come out of the oven.
12:42I'm probably eating sugar and I've chucked it on this cast iron
12:45that I've had on for pretty much the whole cook.
12:47So it's really, really, really hot.
12:49What is that?
12:50I'm gonna set the smoke a lot.
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.
13:02This 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.
13:13Sorry, this is so full on.
13:18What is that smell?
13:20Yeah.
13:21Yeah, it smells.
13:22It 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.
13:29Is this part of your dish?
13:31Yeah.
13:32Wow.
13:43Keep going, guys.
13:46Alright, calm 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.
14:12Rare bordering on medium rare.
14:14You roll it into 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
14:29even 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?
14:53Assume a rough puff?
14:55Yes.
14:55Yes.
14:55I'm feeling nervous because I've never done a puff pastry
14:58in this short of a time before.
15:00What's the whole dish?
15:01Um, a milfoire today.
15:03Wow.
15:05Yes, if I can pull it off, I think it'll be impressive.
15:07If you can pull it off, there's no way you're going home.
15:10What else have you got going on?
15:12Hazelnut praline mousseline and a fennel chantilly.
15:15All in 75 minutes.
15:16Yeah.
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.
15:28Master Chef 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 blast 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.
15:54You have 30 minutes to go.
15:57Woo!
16:07Okay, that looks good.
16:10Alisa.
16:11Hi.
16:11Are we getting some Latina flavors?
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, so it's like it's a serious thing.
16:29So I really can't mess this up.
16:30All right.
16:32I'm going to hope that's enough filling.
16:35Alisa, what are you cooking?
16:36I'm going to make a panakopita stuffed manti, the charred tomato oil and a yogurt and dill dressing.
16:45Are 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.
17:05We know what the steaks are today.
17:06Yeah.
17:06So go hard.
17:08I will.
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.
17:16What was this one that you're cooking today?
17:18Today I'm cooking, I am pro-check.
17:20So a spiced coconut chicken.
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 be able to enjoy it.
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 families in Melbourne?
18:01Yes.
18:01I've made this plenty of times.
18:02The only thing is I've never made it without a recipe in front of me.
18:05What happens if the miso overtake or overpowered?
18:08I'll make sure that doesn't happen.
18:10Smooth as fast as fast as smooth.
18:13We're just at home cooking for ourselves.
18:15Yeah, big time.
18:16All right.
18:18So...
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.
18:30Got some crostinis happening with some prosciutto, some whipped feta, and then we're going to have some crispy potatoes.
18:36We live right at the water.
18:38So I see the trawlers go out every morning and pretty much always thinking of prawns.
18:41So I had to do prawns today.
18:42No brainer.
18:44Seems like the right amount of salt.
18:50A little hidden talent about me is that I am a singer.
18:54So I went to the Queensland Conservatorium of Music for jazz.
18:57So I'm here, I'm MasterChef.
19:00I've been waiting my whole life.
19:03I absolutely love singing and cooking at the same time.
19:05It's what I do.
19:07My food dream is to have a small, intimate restaurant.
19:10Have live music.
19:12I love feeding people and I just love seeing the look on 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.
19:24The oven needs to be at different temperatures for different things.
19:26And then I'm going to also be using the same oven as a grill for the prawns.
19:32I just need to make sure I focus on everything.
19:35I want to stay in the competition more than life itself.
19:38It's what I've dreamed of my whole life.
19:40So I'm really not wanting to go home today.
19:52Nice.
19:53What?
19:54Let's draw.
19:57Oops.
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.
20:10That's ambitious.
20:12Yeah.
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 Asian flavors
20:22and sauces to it.
20:23Yeah.
20:23So what for you are going to be the pressure points today?
20:26Absolutely the cook on the duck and just making sure I can get all the elements done in time.
20:30Yeah.
20:30Of course today someone is going home.
20:32So you want to make sure you nail every element.
20:34Yes.
20:35All right.
20:35Good 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.
20:53And I've cut my finger.
20:56Yeah.
20:56Is it deep?
20:57Ah yeah.
20:58Okay.
20:59I'll put another one around it.
21:01Yeah.
21:01Okay 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 it pretty good huh?
21:13Yeah.
21:14I'm definitely really overwhelmed right now.
21:17This feels like a lot of fun.
21:18It feels like I've made a huge mistake and it really could cost me.
21:29You alright Jackie?
21:30Just nicked 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 poked it already so it's just finishing it now on the grill.
21:56Okay we're going to get this straight on.
22:04Are you doing sweet Annabelle?
22:06Yeah.
22:06Nice.
22:07Miso banoffee pie.
22:08Oh yum.
22:09If anyone's like I don't know had a rough time or if anyone's leaving at work then I'll bring this
22:13in.
22:1410 minutes 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.
22:24It's just we're going 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 sauce.
22:39I'm usually pretty quick with making gnocchi.
22:41I can do it in about 15 minutes.
22:47So I got the beef going in the pressure cooker for my beef noodle soup.
22:53Then basically what I'm trying to do now is make the rice noodles.
22:57I need them to be perfect.
23:06All right cool.
23:08The sheet looks absolutely fantastic.
23:11Then basically I cut it up.
23:15And then I have to quickly blanch them.
23:22It's time to check on the beef.
23:25The beef ribs are perfectly tender.
23:28The meat is chef's kiss.
23:31Looking down that soup looks beautiful on top.
23:35Yes.
23:36All right.
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.
23:48Oh.
23:48Oh my gosh.
23:50That was really stupid.
23:52There's a lot of elements going on.
23:54Because I'm doing three dishes at the end of the day.
23:58Potatoes are nice and crispy.
24:00And I've got my crostini done.
24:03I just wanted to try and put up a few different things today.
24:05Perhaps overachieved.
24:06Who knows.
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.
24:21Freshers on guys.
24:23You've got to be all said and done in ten minutes.
24:25Let's go.
24:34Yeah.
24:38Jackie, how's that hand?
24:39Is it all right?
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.
24:51I have a lot to do.
24:54So, yeah.
24:55I've got to hustle a little bit.
24:57All right.
24:58We can do this.
25:00I'm a little worried.
25:02Yep.
25:02There is eight minutes to go.
25:05Yep.
25:05And the duck hasn't even gone in the oven yet.
25:07I don't want you to go home on uncooked duck.
25:11I crank the heat up and I just hope that it's going to cook through.
25:20The rough puff comes out of the oven for my mille foie.
25:24It looks golden all the way through.
25:28I'm happy.
25:32Now it's time to assemble this mille foie.
25:36I pipe on the hazelnut and coffee mousseline.
25:42And then I fennel seed chantilly.
25:49Okay, guys.
25:50Five minutes to go.
25:52Yeah.
26:04Yummy.
26:07My fries are ready.
26:09And my garlic chilli prawn reduction sauce is ready.
26:15Moment of truth.
26:25Oh.
26:28I'm so happy with the cook on it.
26:31That is perfect.
26:34This is, like, my dream meal.
26:37So, yeah.
26:39I 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.
26:50Stay 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.
27:01All right, quick.
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.
27:19Come on.
27:20Make it epic.
27:2230 seconds left.
27:24Come on.
27:26Come with us.
27:27Oh, my God.
27:28I think I've got to get it out.
27:44Let's bring it home.
27:46Ten, nine, eight, seven, six, five, four, three, two, one.
27:56Oh, my God.
28:02That was incredible.
28:04How did you do that in that time?
28:06What 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 to 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 all right?
28:35What happened?
28:37I 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 Bella.
29:20I 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, milfoix, with a fennel seed chantilly and a fennel and hazelnut tuile.
29:41O-M-G. How 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 milfoix 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.
30:59But it is so sophisticated. It is beyond your years.
31:05If you're pulling stuff like this out at this point in the competition,
31:10Oh, 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 it didn't.
31:27You blank 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 did too.
32:11Everybody.
32:12Group up.
32:13We're all in.
32:14We're all in.
32:14We're all in.
32:15All in.
32:16All in.
32:16All in.
32:18All in.
32:22All in.
32:22Bless 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.
32:37I am so proud of myself.
32:39Next up, we want to try the dish from Vinny.
32:51So, I've made a gnocchi with a gochujang pomodoro sauce and then it's got a parmesan yuzu crema.
32:59Whoa.
33:01Yuzu and parmesan, gochuchang and ragu.
33:06Man.
33:07On a Black Apron day.
33:09Um, 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.
34:07Which 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.
34:20Your 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 mate.
34:36Thank you very much.
34:44Alright, next.
34:45Olaolu.
34:46Jollof rice with chicken fried patin and coleslaw.
34:50Yes, it's really bloody spicy.
34:53But the flavours in there are amazing.
34:59Sorry, Abby.
35:01There's only a couple of times throughout the season when I pre-call my wife and tell her to chuck
35:05the toilet paper in the freezer and this is one of them.
35:08Aliona.
35:09Russian borscht.
35:11I love a soup you can chew.
35:14I love a borscht and I love your take on your family recipe as well.
35:19Pat.
35:21Ribeye with duck fat roast potatoes, charred greens and a cauliflower and cheese puree.
35:28It's a flat out delicious Pat.
35:29You know how to cook things properly.
35:31You also know how to season properly.
35:35Lidia.
35:36Spanakopita stuffed manti and a yogurt 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.
35:54Okay.
35:55Next.
35:55Jackie.
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 pan seared.
36:31But yeah, I think pretty early on I just had a bad cut in my finger and it just kind
36:39of set me off all my timings.
36:42So you had a duck breast cooked.
36:46Yeah.
36:47And you did not have a chance to put it on your plate and serve it.
36:50Yeah.
36:59Unfortunately, we can only taste 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 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.
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 going to put me at risk.
38:15You're up next.
38:16Hannah.
38:19Pork and Induya ragu with gnocchi.
38:22That ragu.
38:23Yeah.
38:23Just a tiny bit tougher than I would have liked.
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
38:39because it tastes a little bit 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.
39:06It's colourful, it's vibrant.
39:08I would have loved a bit more time.
39:10Wouldn't everyone.
39:11Welcome to my house.
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.
39:34Living on the beach for sure.
39:36Let's go to Meg's house.
39:45To be honest.
39:45What the равnipod is, let's go to theuppe.
39:54Next to me.
39:54Alright.
39:54Maybe some of the prawns are not cooked, and this man.
39:59Let's do it one.
40:00Let's do it one.
40:00Now let's go to the prawns.
40:04Let's do it one second.
40:07day to toast the crostini whip some cheese on it and then put the prosciutto on it potatoes were
40:12lovely but the prawn it's kind of the hero for me on this plate of food and then you just
40:18let
40:19down because you can't actually finish them there was five one of them should have been for you to
40:25test you did too much your prawns that beautiful char that i'm sure you were aiming for it's just
40:34hard to get when you're grilling them in an oven yeah thanks max i absolutely got it i i can't
40:44believe it it looked good in my bent i'm just really regretting not just making one perfect dish damn
40:55alita you're next
40:58my not so humble apple crumble and then a caramel and bell grey ice cream i love it thank you
41:12i've made i am project spiced coconut chicken with some herb rice and nasi ulam pickled cucumber and red
41:22i would book a ticket to malaysia to just drive that there that is an experience
41:33wow oh okay i have made a miso banoffee pie the saltiness from that miso is what makes this holy
41:43moly thank you thank you so much next dish would like to taste emily
41:54i gave it my all today and i'm just really hoping that the judges can see that this dish represents
41:59my partner and our home what have you made this is my dish to my mate shorty so it says
42:06take on beef
42:06noodle soup it's a play on words for tomato and short ribs but also to my mate my partner demi
42:13because she
42:13shorter than me i feel like the more you have to explain it you know i just like making dad
42:19jokes
42:19because my dad can't speak english so i'm gonna do it myself so
42:25oh god look at that
42:40emily this dish resonates so hard with me like how flavorful it is that i think i will crave it
42:46for
42:46the rest of my life you know when you have a food memory it is stunning cooking for you to
42:52make all
42:53those noodles sheet by sheet and patiently cut them as you were multitasking just you're a gun
43:01and that broth is so so delicious it's got amazing flavor and so much body but it's still really clear
43:12when you poured it you could see the little fat globules just sitting on top
43:17every one of those on the tongue is just flavor flavor flavor
43:23it is so difficult to get that dish done in 75 minutes the short rib is perfect with the noodles
43:32mate i've never seen anyone try that technique in here let alone pull it off that is elite technique
43:41is that my turn yeah go for it turn it around i think that should be off you take it
43:51off and this
43:52damn i'm ecstatic really happy to be safe for another day because i feel as though they were
44:02actually in my house and just having a good meal and good yard thank you oh my god thank you
44:09okay next up grass
44:15this tastes like home to me
44:20but because the judges have expressed some concern i've started to think am i being weird
44:28is this something that only my family likes 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 oh
45:03blackened steak never seen that or heard of that before
45:06that's making me nervous
45:27that pickled my melon
45:30everything from the way that you described it to how it looked french
45:35there were asian flavors in there it was just like the bloody hell is happening here
45:42but it was delicious
45:44i was honing in on the steak because when i saw smoke blooming to the top of the ceiling i
45:52was like
45:53this cannot be good the steak is cooked beautifully it really is like beautifully
46:00and i'm surprised how much that caramelization of the sugar on the outside lifts the eye filler very
46:07delicious it's funny because looking at it i thought oh thai beef with all the garnishes on top of it
46:15but
46:15then when i tasted it it was like quite french and umami forward i dig the holy cow
46:21great
46:28i love that for your first elimination we asked you to make a dish that gave us a glimpse of
46:44who
46:44who you are when you cook at home two of you really rose to the occasion
46:53emily
46:55that was elite technique go and join casper
47:04bella that milfoy exceptional you can join the rest of them
47:14unfortunately the pressure of this elimination got the better of a couple of you today
47:20if i call your name please step forward jackie
47:29and megs
47:36jackie
47:39the duck was missing entirely
47:43megs
47:44the prawns the star of your dish were inedible
47:51ultimately it came down to what we could eat
47:55and what we would eat again which means unfortunately you're going home
48:04megs
48:10it 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 but i've taken so much i've learned from everyone here
48:23so i just really wanted to thank you all it was everything i hoped in a million times more
48:29megs we've absolutely loved having you here and we can't wait to see you open that restaurant
48:33but for now megs it's time to say goodbye
48:37me first megs come on
48:45definitely heartbroken that i didn't get to stay longer
48:49i know i can cook prawns i know i can cook lots of beautiful things
48:52i think the worst part is that i didn't get to show them
48:57extremely grateful this is a place where dreams are made of and
49:01i had that for a short time
49:14tomorrow night
49:19we'll be using cereal today for the invention test
49:25this masterchef classic challenge could be it is pretty out there a cereal killer
49:34what on earth have i done the bottom five dishes will face an elimination
49:40it feels like it's all going wrong what the heck so it's crunch time i'm in a bit of strife
49:51so
49:52it's
49:54so
49:54so
49:55it's
49:56it's
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