- 5 hours ago
MasterChef AU S18E05
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📺
TVTranscript
00:28Let's go.
00:29Let's go again.
00:32Oh, 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.
01:03Doesn'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.
01:14Where's the fireplace?
01:16Where's the fireplace?
01:16You know?
01:19What's the flowers?
01:20Dumplings.
01:21Oh, my God!
01:22Oh, my God!
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.
01:36Oh, my God!
01:37What?
01:38Oh, my God!
01:39He's so tall.
01:40Yeah.
01:41I'm kind of expecting, like, a dog to walk into the thing now.
01:46Oh, my God!
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.
02:03Are you steaks?
02:04Yes, please.
02:05Wait, breakfast, maybe?
02:07Oh, no.
02:08I hate breakfast.
02:09I love breakfast.
02:12Who's next?
02:14Oh!
02:16Flat ranch, darling.
02:17I've got some raw beans.
02:19Little rocket, Connor, and ricotta.
02:21It'll go on the base.
02:23Made, like, a chili oil.
02:27Then I see Andy.
02:28He's cooking for his wife.
02:31Zucchini 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?
02:48Oh!
02:48Oh!
02:51Mooncakes.
02:52Or something.
02:54They look like little sweets.
02:55Mochis.
02:56It's uncookway.
03:00It's-it's filled with mung beans and steamed.
03:03It's a sweet treat.
03:06Aw!
03:06Aw!
03:07Aw!
03:11I miss my dog.
03:12I miss my dog.
03:13I miss 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.
03:19Oh!
03:21Bye!
03:22Bye!
03:23Bye!
03:24Bye!
03:24Bye!
03:26Bye!
03:27Bye!
03:29Bye!
03:32Bye!
03:33See you.
03:37Yum.
03:38Tomato soup.
03:40Hello Bobino, you all right?
03:42Aw, I appreciate it.
03:43It looks like such a nice family.
03:45Aw!
03:53Absolutely love seeing them in The Element because it's a very different side of the judges we don't get to
03:57see.
03:57Now I'm wondering what is today's house 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
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 today of all days
04:44Everything's on the line you are literally coming to my house, and I'm gonna feed you some food
04:48So it's super personal just 75 minutes
04:52Pantry and garden they're both in play
04:55Oh
04:57Make us whatever you want just 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 it will go in the blink of an eye
05:32We want to know who you are at your home
05:36We can do this
05:38We can do this
05:38Good pasta if you need
05:40Gnocchi
05:42Nice
05:44We only just got here and it's already our first elimination
05:48Whoa
05:49The game is real
05:50It's a make or break and one person is definitely gonna 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
06:14And that's because my partner keeps on asking for it
06:17When you love someone you give them a giant piece of meat
06:22Is that PG? Can I say that?
06:25I'm having issues
06:28Thank you so much
06:29Here we are
06:30Thank you
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's gonna 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
06:57What 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
07:06He would make a lot of duck rows
07:07And my mum would then do all the pancakes and the herbal soups on the side
07:11But I have to butcher a whole duck
07:14To get this done in 75 minutes
07:15This is gonna be a challenge
07:17Little bit longer
07:22I am doing what my family call holly cow
07:26So it's a piece of eye fillet that we crust in sugar
07:30And then it's served with like a 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, 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
07:55It is something that your family enjoy the most
07:58This dish is like a symbol of celebration in my family
08:02How many years everyone?
08:03Look how cute this is
08:05Nice
08:05And 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?
08:14So it's crusted in sugar
08:16And you hit it on the barbecue really hard
08:18And then it rests in seven layers of foil for four hours
08:23We haven't got four hours which is why I'm reverse searing at first
08:26Why?
08:28I'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
08:40But um
08:41No, I need it back myself
08:43And I'm feeling good
08:44I'm feeling good
08:46Today I'm making a potato curry
08:49And a semolina halwa
08:51This dish just reminds me of my home
08:54And my ancestral cooking
08:58I'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 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 fork and india ragu
09:29This is absolutely something I make for my loved ones
09:31And gnocchi is actually a really good one to have to do with kids
09:36Which is pressure cooker?
09:38Oh, pressure cook
09:41Tell me what you're making
09:42I'm making a vanilla infused beef cheek
09:45Ooh, exciting
09:46With a pasta mash
09:49And some asparagus
09:50I love it, I make it at home
09:52Whenever I go back to Canberra
09:53And visit my family
09:54And I make it for them
09:55It's a really good meal to have
09:56For 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
10:30But when I like to cook at home
10:31I like to experiment with a few different flavours
10:37Vinnie!
10:38What's cracking, mate?
10:39I'm making gnocchi today
10:40Ooh, okay
10:41It's not just nondas gnocchi
10:42Yeah
10:42So I've got a bit of beef in there
10:44Ossoboogl, beef bun and stuff like that
10:45So I'm trying to make like a bit of a ragu
10:47Yep
10:47And then I've got fresh tomatoes as well
10:49So tinned tomatoes in there
10:50Fresh ones here
10:51Gonna mix it together
10:52I also put a little bit of goju jang
10:54Ooh
10:54Little wild cards, spice it up a little bit, you know
10:56What would the nonna say to that?
10:57Nonna wouldn't like that
10:58But you know, when you come to my house
11:00I like to change it up
11:01Have you ever served this to nonna?
11:03No, she 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
11:13Whoa
11:14That'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
11:22Yeah
11:22And yuzu
11:23Yep
11:24In 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
11:37But if you're not gonna show them what you're made of now
11:38I feel like you'll never get to see it
11:43There's a lot up the line everyone
11:44First elimination
11:45You've only got 50 minutes to go
11:53I'm so pumped for this
11:55They're going to be cooking something that they're so comfortable with
11:58Because this should be the one that they love to invite friends over
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
12:18Whether it's complex enough
12:20Yep
12:20To be in a competition
12:21Yep
12:23Oh that smells so good
12:25Does it smell alright?
12:26I'm starting to second guess myself
12:30Oh
12:30So I check my steak
12:32I mean for God's sake
12:33So today I am gonna cook
12:35What my family calls holy cow
12:37So 45 minutes ago
12:39Steaks come out of the oven
12:42I'm probably eating sugar
12:44And 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
12:56Sugar going onto hot pan
12:59Huge plume of smoke
13:02This thing'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
13:07So you're not like gassing the room
13:10Whoa
13:10Whoa
13:11Yeah
13:13Sorry this is so full on
13:18What is that smell?
13:20Yeah
13:21Yeah it smells
13:21It smells a bit burning
13:23This is burning
13:23No?
13:24You've come over at a time
13:25That's gonna freak you out
13:27This is
13:27I 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
14:03That's why there's so much smoke everywhere
14:06To be honest the burn is part of the flavour
14:09I'm aiming for a rare cook
14:12Rare bordering on medium rare
14:13You roll it in foil and you leave it to rest
14:18I feel like I've done something wrong but I know it's not wrong
14:20Like it smelled normal
14:21It looked normal
14:22The little barbecue scraper was as black as it always is
14:26Impossible to clean
14:27So um
14:28I'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 I'm not going home today
14:44I have so much more to learn here
14:47Hey Bella
14:48Hey
14:49How you going?
14:50A 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
14:55I'm feeling nervous because I've never done a puff pastry in this short of a time before
15:00What's the whole dish?
15:01A milfoire today
15:02Wow
15:05Yes, if I can pull it off
15:07I don't think it would 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?
15:12Hayes nut, praline, mousseline and a fennel chantilly
15:14All in 75 minutes
15:16Yeah
15:16Why are you putting so much pressure on yourself?
15:19Um
15:19Because this means a lot to me and I don't want to go home
15:21You want to give it your best shot
15:23Yeah
15:26Yeah, I really do
15:28Master chef has been my dream ever since I was nine years old
15:33Baking is my niche
15:35Anytime there's a sweet that's needed
15:37I'm always on standby
15:41My mousseline is looking really good
15:43The rough puff comes out of the blast freezer
15:45It's straight in the oven
15:47I crank the oven temperature up
15:48To 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
16:06Okay, that looks good
16:10Alita
16:10Hi
16:11Are we getting some Latina flavours?
16:13You're actually not
16:14Okay
16:14I'm going very English today
16:16Tell me more
16:17So you're going to get a deconstructed apple crumble
16:19And an earl grey caramel ice cream
16:22My family have apple pie competitions
16:26Okay
16:26Yeah, so it's like it's a serious thing
16:29So I really can't mess this up
16:32I'm gonna hope that's enough filling
16:35Paris, what are you cooking?
16:36I'm going to make a panakopika stuffed manti
16:40The charred tomato oil
16:42And a yoghurt and dill dressing
16:44Are you in your element?
16:46I am in my element
16:47Tell me what you're making
16:48I am making my sundae brunch for you
16:50Yeah
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 gonna be infused with a lot of spices and jaggery
17:02So it's all vegetarian
17:03All vegetarian
17:04Well, you know what the steaks are today
17:06Yeah
17:06So go hard
17:07I will
17:08Thank you so much
17:09Thank you
17:09You good, Min?
17:11Yep
17:12I'm alright
17:13Should be getting there
17:13Rice is boiling
17:14That's good
17:16Why is this one that you're cooking today?
17:18Today I'm cooking
17:19I am pro-chick
17:19So a spiced coconut chicken
17:21Nice
17:22I'm gonna serve it with some nasi ulam
17:24Which is a herb rice
17:25It's something you can't really find in Melbourne
17:28Yep
17:28So it's something that I'd have to cook myself
17:30To be able to enjoy
17:32Oh man
17:33If you can't find in Melbourne
17:34I am looking forward to this one
17:37Multitasking at its finest
17:38Oh
17:38I'm cooking at its best
17:40Can't you do?
17:42Annabelle
17:42What is the plan?
17:44I'm doing a miso caramel banoffee pie
17:47Oh, lo, lo, lo, lo, lo
17:48Are you sure?
17:49I am sure
17:50Wait, what?
17:51Miso and caramel?
17:54So, are you comfortable with that dish?
17:58I am very comfortable
17:59Have you pleased 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
18:09I'll make sure that doesn't happen
18:10Smooth as fast as fast as smooth
18:13We're just at home cooking for ourselves
18:14Yeah, big time
18:16Alright
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
18:30Got some crostinis happening with some prosciutto, some whipped feta
18:33And 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
18:39And pretty much always thinking of prawns
18:41So I had to do prawns today, no brainer
18:44Seems like the right amount of salt
18:46Make it snow, make it 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 on 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
19:11I love feeding people
19:13And I just love seeing the look on people's faces
19:15When they can enjoy the food that you've created
19:18Main pressure points will just be timing I guess
19:20I've just got a lot of things going on
19:21And they all require different times
19:23The oven needs to be at different temperatures for different things
19:26And then I'm going to also be using the same 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
19:40So I'm really not wanting to go home today
19:52Nice!
19:53What?
19:55Drah!
19:57Whoops!
20:02Hi Jackie!
20:03Hi Flo!
20:04Tell me what you're making
20:05I'm going to do a Chinese shallot and pancake with a roasted duck breast on top
20:10Oh wow!
20:11Yeah
20:11That's ambitious
20:11Yeah!
20:12So how do you want to cook the duck?
20:14I want to pan fry the skin of the duck breast
20:17Roast it really nicely through very minimal seasoning
20:19Because I will be adding a lot of other more Asian flavours and sauces to it
20:23Yeah
20:23So what for you are going to be the pressure points today?
20:26Absolutely the cook on the duck
20:27And just making sure I can get all the elements done in time
20:30Of course today someone is going home
20:32So you want to make sure you nail every element
20:34Yes
20:34Alright good luck
20:35Thanks Flo
20:37I am so crunched on time
20:41I have a lot to do as always
20:44So I'm really trying to get the shallots for my pancakes topped as soon as I can
20:53And I've cut my finger
20:54Yeah
20:55Is it from your eye?
20:56Yeah
20:56Is it deep?
20:57Ah yeah
20:58Okay
20:59I'll put another one around it
21:00Yeah
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
21:11You must have cut it pretty good huh?
21:13Yeah
21:14I'm definitely really overwhelmed right now
21:16This feels like I've made a huge mistake
21:19And it really could cost me
21:29You alright Jackie?
21:30Just meet yourself?
21:32Yeah
21:34Oh my god
21:39I think I'm okay for time
21:41I'm making Iron Project
21:43Which is a spiced coconut chicken
21:44My pickles are ready
21:46Chicken I just gotta sear it and get a nice char on it and cook it through
21:50I've poked it already
21:51So it's just finishing it now on the grill
21:56Okay we're gonna get this
21:59Straight on
22:00Straight on
22:04Are you doing sweet Annabelle?
22:06Yeah
22:06Nice
22:07Miso banoffee pie
22:08Oh yum
22:09If anyone's like
22:10I don't know
22:11Had a rough time
22:11Or if anyone's leaving at work
22:13Then I'll bring this in
22:14Ten minutes to go on the pressure cooker
22:16For my vanilla and fused 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
22:25We're hanging on that
22:28Black apron
22:28We'll see
22:31I still need to make my gnocchi
22:33Taters are taking a long time
22:34So
22:35And I'm just waiting for that pressure cooker to finish
22:37So I can actually finish off my sauce
22:39I'm usually pretty quick with making gnocchi
22:41I can do it in about 15 minutes
22:47So I got the beef going in the pressure cooker for my beef noodle soup
22:53Then basically what I'm trying to do now is make the rice noodles
22:57I need them to be perfect
23:07Alright 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
23:31Looking down
23:32That soup looks beautiful on top
23:35Yes
23:35Alright
23:37That oil looks absolutely fantastic
23:40But I need to start seasoning straight away
23:42It needs to be bloody delicious
23:45Before I put it in the jug
23:47Oh
23:48Oh my gosh
23:51That 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
24:18And cook them deliciously
24:21Freshers on guys
24:22You've got to be all said and done in ten minutes
24:25Let's go
24:38Jacki, how's that hand?
24:39Is it alright?
24:40Oh yeah, 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 I have a lot to do so yeah I gotta
24:55hustle a little bit
25:00I'm a little worried yeah there is eight minutes to go yeah the duck hasn't even
25:06gone in the oven yet I don't want you to go home on uncooked duck
25:11I crank the heat up and I just hope that it's gonna cook through
25:20the rough puff comes out of the oven for my meal for you it looks golden all the way
25:26through
25:32now it's time to assemble this thing
25:37I pipe on the hazelnut and coffee mousseline
25:42and then my fennel seed chantilly
25:49okay guys five minutes to go
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 that is perfect this is like my dream meal so yeah I
26:39hope they love it
26:39it's a plate I need a plate quick quick quick quick
26:43it'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 one minute to go
27:01come on please
27:02look in guys one minute keep 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 last possible moment
27:20Come on, make it epic!
27:2230 seconds left!
27:24Bravo!
27:26How are we last?
27:27Oh, my God.
27:28I think I'm gonna get it out.
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!
27:57Good shit, 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,
28:11because it's something that reminds me of a particular special friend.
28:15I 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 gonna taste for the judges.
28:23I think it tastes pretty good.
28:25If I go home on a gnocchi dish,
28:27my nondon would probably say,
28:28maybe leave the gnocchi to me now.
28:33You all right?
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.
29:11The first dish we'd like to taste belongs to Bella.
29:20I cannot believe that in 75 minutes, I have pulled off this dish with 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. 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.
30:13So the flavours in this mille foie are inspired by the last croissant that we had together.
30:20Which was, like, fennel and coffee and hazelnut.
30:24Bella, it takes so much courage to come here and tell such a moving story.
30:29To 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'd be probably upset and it will actually affect my cooking.
31:25But you didn't.
31:28You 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.
32:14Hold it in here.
32:15Oh, thank you.
32:17Oh, unbelievable.
32:18Oh, unbelievable.
32:19Oh, unbelievable.
32:21That was so nice.
32:23Thanks for you.
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.
32:41Vinny.
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, gochujang and ragu.
33:06Man.
33:07On a Black Apron day.
33:08Um, yeah.
33:13This dish is like a mixture of what I've gotten from my grandparents.
33:17So you've got like gnocchi, which are like, we call them malta yadi, which is like wrongly cut.
33:22And there's like a fresh tomato sauce, which like one of my nondas makes.
33:25And then my other nonda makes like a slow 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.
33:35Oh no, I reckon we taste.
33:39Yeah.
33:39I do it.
33:50Yeah.
33:50Yeah.
33:51Yeah.
33:51Okay.
33:53Yeah.
33:53Yeah.
33:54Yeah.
33:55But, I dug it.
33:58I was so worried about this when you're like, oh yeah, gotcha cheng, you too.
34:03All the gotcha cheng does is just give it a little bit of an extra boost, which is smart
34:08because it's a 75-minute cook.
34:10To get that sauce really rich and velvety, the gotcha cheng has done its thing.
34:16Not once do I go, oh, there's gotcha cheng in there.
34:19You've got the technique all there.
34:21Your sauce is so much zingier than I was expecting.
34:25This is a dish that's warm and comforting.
34:27I think you've delivered a beautiful, very humble, comfortable, loving dish.
34:35So, well done, mate.
34:36Thank you very much.
34:44All right, next, olaolu.
34:46Jollof rice with chicken fried plantain and coleslaw.
34:50Yes, it's really bloody spicy.
34:52But the flavours in there are amazing.
34:59Sorry, Andy.
35:01There's only a couple of times throughout the season when I pre-call my wife and tell her to
35:05shut the toilet paper in the freezer and this is one of them.
35:11I love a soup you can chew.
35:14I love a borscht and I love your take on your family recipe as well.
35:18Pat.
35:20A ribeye 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.
35:35Lydia.
35:36It's been a kopipa stuffed manti and a yoghurt dill sauce with a smoky tomato oil.
35:42Pasta work is beautiful and fine.
35:45You put just enough filling in there so it's not too rich.
35:49Oh, believe it.
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.
36:22My dish is a scallion pancake with a chili oil and a hoisin sauce.
36:27I had a duck breast, which I pan-seared.
36:31But, um, yeah, I think pretty early on, I just had a bad cut in my finger and it just
36:39kind
36:39of 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.
36:53Ooh, ooh, ooh, ooh, ooh, ooh, ooh.
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.
37:30And I love the chew on it and then there's all these, like, sort of layers where it's, like, nice
37:35and 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.
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, Hannah.
38:19Pork and indoo ya ragu with gnocchi.
38:22That ragu.
38:23Yeah.
38:23Just a tiny bit tougher than I would have liked.
38:27Carnica.
38:28Buri aloo.
38:30With 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.
38:42Brenda.
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, wouldn't everyone.
39:11Welcome to my heart.
39:14But I'm proud.
39:16Today I've done the prawns for you and we've got some potatoes with creme fraiche and herb oil and also
39:22a 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.
39:35Let's go to Meg's house.
39:57Meg's, your prawns are uncalled.
39:58Oh, yours are uncalled.
40:28Hi.
40:30Your prawns, your prawns, that beautiful char that I'm sure you were aiming for.
40:33It's just hard to get when you're grilling them in an oven.
40:36Yeah.
40:38Thanks, Meg.
40:41I absolutely got it.
40:43I can't believe it.
40:46It looked good in my bent.
40:48I'm just really regretting not just making one perfect dish.
40:51Bam.
40:55Alita, you're next.
40:59My not-so-humble apple crumble.
41:02And then a caramel and bell grey ice cream.
41:07I love it.
41:10Min.
41:12I've made ayam project, spiced coconut chicken, with some herb rice, nasi ulam, pickled cucumber
41:19and red onions on top.
41:22I would book a ticket to Malaysia to just drive that there.
41:27That is an experience.
41:30Annabelle.
41:33Wow.
41:34Oh, okay.
41:35I have made a miso banoffee pie.
41:38The saltiness from that miso is what makes this.
41:43Holy moly.
41:46Thank you so much.
41:47Next dish we'd like to taste, Emily.
41:54I gave it my all today, and I'm just really hoping that the judges can see that this dish
41:59represents my partner and our home.
42:01What have you made?
42:02This is my dish to my mate, Shorty.
42:05So it says take on beef noodle soup.
42:07It's a play on words for tomato and short ribs, but also to my mate, my partner, Demi, because
42:13she's shorter than me.
42:15I feel like the more you have to explain it, you know?
42:18I just like making dad jokes because my dad can't speak English, so I've got to do it myself.
42:25Oh, God, look at that.
42:40Emily, this dish resonates so hard with me, like how flavourful it is, that I think I will
42:45crave it for the rest of my life.
42:47You know when you have a food memory?
42:49It is stunning cooking.
42:52For you to make all those noodles sheet by sheet and patiently cut them as you were multitasking,
42:57just, you're a gun.
43:01And that broth is so, so delicious.
43:06It's got amazing flavour and so much body, but it's still really clear.
43:12When you poured it, you could see the little fat globules just sitting on top.
43:17Every one of those on the tongue is just flavour, flavour, flavour.
43:23It is so difficult to get that dish done in 75 minutes.
43:28The short rib is perfect.
43:31The noodles, mate, I've never seen anyone try that technique in here, let alone pull it off.
43:37That is elite technique.
43:41Is that me, Tom?
43:42Oh, sure, go for it.
43:47Turn it around.
43:48Oh!
43:49I think that should be off you.
43:51Take it off.
43:52And this, bye-bye.
43:56Damn, I'm ecstatic.
43:58Really happy to be safe for another day, because I feel as though they were actually in my house and
44:03just having a good meal and good yarn.
44:05You're such a legend.
44:08Oh, my God.
44:10OK, next up, grass.
44:15This tastes like harm to me.
44:18It's a long way to walk.
44:21But because the judges have expressed some concern, I've started to think, am I being weird?
44:28Is this something that only my family likes?
44:32I just really hope the judges can keep an open mind.
44:42So, Grace, what have you made?
44:47I've made holy cow.
44:51The 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.
45:07Sugar steak.
45:07That's making me nervous.
45:28That pickled my melon.
45:31Everything from the way that you described it, to how it looked French, there were Asian flavours in there.
45:38It was just like, what the bloody hell is happening here?
45:42But it was delicious.
45:44Yes!
45:46I was holding in on the steak, because when I saw smoke blooming to the top of the ceiling, I
45:52was like, this cannot be good.
45:55The steak is cooked beautifully.
45:57It really is.
45:58Like, beautifully.
46:01And I'm surprised how much that caramelisation of the sugar on the outside lifts the eye fillip.
46:07Very delicious.
46:09It's funny, because looking at it, I thought, oh, Thai beef, with all the garnishes on top of it.
46:15But then when I tasted it, it was, like, quite French and umami-forward.
46:19I dig the holy cow.
46:21Great.
46:28I love that.
46:31Thank you, girl.
46:32Yay!
46:38For your first elimination, we asked you to make a dish that gave us a glimpse of who you are
46:44when you cook at home.
46:47Two of you really rose to the occasion.
46:52Emily.
46:55That was elite technique.
46:59Go and join Casper.
47:04Bella.
47:06That 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.
47:28And...
47:29Megs.
47:36Jackie.
47:39The duck was missing entirely.
47:43Megs.
47:44The prawns, the star of your dish, were inedible.
47:51Ultimately, it came down to what we could eat and what we would eat again.
47:58Which means, unfortunately, you're going home.
48:04Megs.
48:11It was a bad day today.
48:12Yeah.
48:13You really did just get unlucky on those prawns.
48:16Could have happened to anyone.
48:17Yeah.
48:17I'm absolutely gutted, of course.
48:19But I've taken so much.
48:22I've learnt from everyone here.
48:23So, I just really wanted to thank you all.
48:25It was everything I hoped and a million times more.
48:29Megs, we've absolutely loved having you here.
48:31And we can't wait to see you open that restaurant.
48:34But for now, Megs, it's time to say goodbye.
48:37Me first, Megs.
48:38Come on.
48:38Not over to the front lady.
48:40Thanks.
48:45Definitely heartbroken that I didn't get to stay longer.
48:49I know I can cook prawns and I can cook lots of beautiful things.
48:52I think the worst part is that I didn't get to show them.
48:57Extremely grateful.
48:58This is a place where dreams are made of 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.
49:31A cereal killer.
49:33What on earth have I done?
49:36The bottom five dishes will face an elimination.
49:40Feels like it's all going wrong.
49:42What the heck?
49:43So it's crunch time.
49:46I'm in a bit of strife.
49:47We'll start now.
49:48We'll be eating.
49:51Yeah, we'll be eating.
49:53Yeah!
49:56We'll be eating!
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