- 13 hours ago
MasterChef AU S18E05
Category
📺
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!
03:33Bye!
03:33Cameraman
03:35Okay.
03:40Hello, Bobino.
03:41Are you all right?
03:42Oh, this one?
03:43Cool.
03:43Looked 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
03:57get to see. Now I'm wondering, what is today's task and what do you want from us?
04:10Did you enjoy a little sneaky peek into our home?
04:13Yes!
04:14Dogs!
04:16You'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.
04:42Today of all days, everything is 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're 75 minutes. Pantry and garden, they're both in play.
04:55Yes!
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.
05:12You're 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.
05:39Good pasta if you need.
05:41Gnocchi.
05:42Nice.
05:45We only just got here and it's already our first elimination.
05:49Whoa! The 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.
06:03This 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? Can I say that?
06:25I'm having issues.
06:28Thank you so much.
06:30Here we are.
06:32Before I get the pressure cooker close, I need to make sure I have enough aromatics to penetrate the meat
06:37and tenderise it.
06:39That beef better be tender.
06:41And that soup better be freaking delicious.
06:44If not, my partner is going to be pretty angry at me.
06:48Some good flavours over here.
06:50When I think of food from home, I immediately go to comfort food.
06:54As much as I love serving sweets to my parents, what they served me the most was the savoury dishes.
07:01Get me a duck.
07:03I'm thinking duck because growing up with my stepdad, he would make a lot of duck rows
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 and then it's served with like a chilli
07:32and garlic sauce.
07:33I'm doing fries to go alongside it today.
07:37It's a bit legendary, so I'm hoping to do it some justice today.
07:41The way the eye fillets cooked is a little bit unique, so I'm hoping that it doesn't freak them out
07:45too much.
07:47Grace.
07:47Hi.
07:48How are you?
07:49I'm great, how are you?
07:50What are you doing?
07:51I am doing what my family calls holly cow.
07:54It's sort of steak and chips.
07:55It is something that your family enjoy the most.
07:58This dish is like a symbol of celebration in my family.
08:01How many years, everyone?
08:03Look how cute this is.
08:04Nice.
08:06And not even just my family, it's become a symbol of celebration throughout like our whole friendship group.
08:11So what is the secret with your steak?
08:13So it's crusted in sugar and you hit it on the barbecue really hard.
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 it 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.
08:43And I'm feeling good.
08:44I'm feeling good.
08:47Today I'm making a potato curry and a semolina halwa.
08:51This dish just reminds me of my home and my ancestral cooking.
08:58I'm making jollof rice with chicken.
09:01You make a kind of rough blend with capsicum, tomato, onion, garlic.
09:05And then you cook the rice in that.
09:07The chicken, I'm gonna oven bake it.
09:11The loaf rice is what you would make if you really wanted to show someone you love them, really.
09:18Sorry, there's a potato behind you. Don't trip over it.
09:23I'm cooking today a gnocchi with a pork and nduya ragout.
09:29This is absolutely something I make for my loved ones.
09:32And gnocchi's actually a really good one to have to do with kids.
09:36Which is pressure cooker?
09:38Oh, pressure cooker.
09:41Tell me what you're making.
09:42I'm making a vanilla infused beef cheek.
09:45Ooh, exciting.
09:47With a pastive mash and some asparagus.
09:50I love it. I make it at home whenever I go back to Canberra and visit my family and I
09:54make it for them.
09:55It's a really good meal to have for a little bit of a celebration.
10:00Oh, really?
10:06So, I'm making gnocchi.
10:09Gnocchi, you know, in our house is always a big staple.
10:11Every night we go to my 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, I 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.
10:44Ossuburgle, beef bone 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 going to mix it together.
10:52Yum.
10:52I also put a little bit of goju jang.
10:54Ooh.
10:54A little wild card.
10:55Spice it up a little bit, you know.
10:56What would the nonna say to that?
10:57Nonna wouldn't like that.
10:58But, you know, when you come to my house, I like to change it up.
11:01Have you ever served this to nonna?
11:03No.
11:04She wouldn't.
11:04She wouldn't like it.
11:05And is that kind of the only non-traditional thing?
11:08I'm going to make like a parmesan crema.
11:10Okay.
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.
11:18I 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 with a black apron on.
11:28Please, mate, that's why.
11:29I will.
11:32This is a bit risky to do in elimination.
11:37But if you're not going to show them what you're made of now,
11:39I feel like you'll never get to see it.
11:43There's a lot up 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 going to be incredible.
12:07Yeah.
12:07We're going to have so many great dishes to test.
12:10One of the dangers of doing a comfortable cook
12:13is if that dish is very familiar to you,
12:16sometimes you lose sight of whether it's complex enough to be in a competition.
12:23Oh, that smells so good.
12:25Does it smell alright?
12:26I'm starting to second guess myself.
12:30Oh, so I checked my steak.
12:32I mean for God's sake.
12:33So today I am going to cook what my family calls holy cow.
12:38So 45 minutes to go, steaks come out of the oven.
12:42I'm probably eating sugar and I've chucked it on this cast iron that I've had on for pretty much the
12:47whole cook.
12:47So it's really, really, really hot.
12:49What is that?
12:50What is that?
12:50I'm going to 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.
13:04Yeah.
13:04This is what happens.
13:05But usually you do it on a barbecue outside so you're not like gassing the room.
13:10Whoa.
13:11Yeah.
13:13Sorry, this is so full on.
13:18What is that smell?
13:20Yeah.
13:21Yeah, it smells.
13:22It smells a bit burning.
13:23This is well done.
13:24You've come over at a time that's going to freak you out.
13:27This is, I swear to you.
13:29Is this part of your dish?
13:31Yeah.
13:32Wow.
13:43Keep going, guys.
13:46Alright.
13:47Calm down and balance one sauce at a time.
13:51My bench is very messy.
14:00I've just covered one of my I feel it pieces in sugar.
14:04That's why there's so much smoke everywhere.
14:06To be honest, the burn is part of the flavour.
14:09I'm aiming for a rare cook.
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 I'm trying to back myself even though everyone's like freaked out for some reason.
14:36To be here in the MasterChef kitchen, I am blown away.
14:41I want to be in this kitchen so bad.
14:42I'm not going home today.
14:44I have so much more to learn here.
14:47Hey, Bella.
14:48Hey.
14:49How you going?
14:49A bit stressed.
14:50There's a bit going on.
14:51There's a lot going on here.
14:53What are you doing?
14:53Assume a rough puff?
14:55Yes.
14:55I'm feeling nervous because I've never done a puff pastry in this short of a time before.
15:00What's the whole dish?
15:01A milfoire today.
15:03Wow.
15:05Yes, if I can pull it off, I 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?
15:12Hazelnut praline, mousseline and a fennel chantilly.
15:15All in 75 minutes.
15:16Why are you putting so much pressure on yourself?
15:19Because this means a lot to me and I don't want to go home.
15:22You want to give it your best shot.
15:23Yeah.
15:26Yeah, I really do.
15:29MasterChef has been my dream ever since I was nine years old.
15:33Baking is my niche.
15:35Anytime there's a sweet that's 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.
15:55You have 30 minutes to go.
15:57Woo!
16:07Okay, that looks good.
16:10Alisa.
16:11Hi.
16:11Are we getting some Latina flavours?
16:13You're actually not.
16:14Okay.
16:14I'm going very English today.
16:17So you're going to get a deconstructed apple crumble and an Earl Grey caramel ice cream.
16:22My family have apple pie competitions.
16:26Okay.
16:27Yeah.
16:27So it's like it's a serious thing.
16:29So I really can't mess this up.
16:30All right.
16:32I'm going to hope that's enough filling.
16:35Alice, what are you cooking?
16:36I'm going to make a panacopita stuffed manti, the charred tomato oil and a yogurt 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 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.
17:05Yeah.
17:05Well, you know what the steaks are today.
17:06Yeah.
17:06So go hard.
17:08Hi, Bill.
17:08Thank you so much.
17:10You good, Min?
17:11Uh, yeah.
17:12I'm all right.
17:13Should be getting there.
17:14Rice is boiling.
17:15That's good.
17:16Why is this one that you're cooking today?
17:18Today I'm cooking, I am approaching.
17:20So a spiced coconut chicken.
17:21I'm going to serve it with some masi ulam, which is a herb rice.
17:25Yeah.
17:25It's something you can't really find in Melbourne.
17:28Yep.
17:28So it's something that I'd have to cook myself to be able to enjoy.
17:32Oh, man.
17:33If you can't find it in Melbourne, I am looking forward to this one.
17:37Multitasking at its finest.
17:38Oh, I'm cooking at its best.
17:40Can't you do?
17:42Annabelle, what is the plan?
17:44I'm doing a miso caramel banoffee pie.
17:47Ooh, 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.
18:10Smooth as fast and 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 gonna grill them.
18:30We've got some crostinis happening with some prosciutto, some whipped feta, and then we're gonna have some crispy potatoes.
18:36We live right at the water, so I see the trawlers go out every morning and pretty much always thinking
18:40of prawns.
18:41So I had to do prawns today.
18:42No brainer.
18:44Seems like the right amount of salt.
18:46Make it snow.
18:47Make it snow.
18:49Make 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.
18:58So 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.
19:12I 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 gonna also be using the same oven as a grill for the prawns.
19:30Just a little bit of this in there.
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.
19:57Whoops.
20:02Hi Jackie.
20:03Hi Flo.
20:04Tell me what you're making.
20:05I'm gonna do a Chinese shallot and pancake with a roasted duck breast on top.
20:10Oh wow.
20:11That's ambitious.
20:12Yeah.
20:12So how do you want to cook the duck?
20:14I want to pan fry the skin of the duck breast.
20:17Roast it really nicely through very minimal seasoning because I will be adding a lot of other more Asian flavours
20:22and sauces to it.
20:22Okay.
20:23Yeah.
20:23Okay.
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.
20:34All 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.
20:54Yeah.
20:55Is it from your knife?
20:56Yeah.
20:57Is it deep?
20:57Yeah.
20:58Okay.
20:59I'll put another one around it.
21:01Yeah.
21:02Cool.
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 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 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.
22:00It's very good.
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
22:13bring this in.
22:14Ten minutes to go on the press 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 we're hanging on that black apron.
22:28We'll see.
22:31I still need to make my gnocchi.
22:33The potatoes are taking 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.
22:42I can do it in about 15 minutes.
22:47So I got the beef going in the pressure cooker for my beef noodle soup.
22:53Then basically what I'm trying to do now is make the rice noodles.
22:57I need them to be perfect.
23:06Alright cool.
23:09The sheet looks absolutely fantastic.
23:11Then basically I cut it up.
23:15And then I have to quickly blanch them.
23:22It's time to check on the beef.
23:25The beef ribs are perfectly tender.
23:28The meat is...
23:31Looking down, that soup looks beautiful on top.
23:35Yes.
23:36Alright.
23:37That oil looks absolutely fantastic.
23:40But I need to start seasoning straight away.
23:42It needs to be bloody delicious before I put 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.
24:19And cook them deliciously.
24:21Pressure's on guys.
24:23You've got to be all said and done in ten minutes.
24:25Let's do it!
24:35Let's do it!
24:38Jackie, how's that hand?
24:39Is it alright?
24:40Yeah, it's throbbing.
24:42This cut definitely put me behind a bit in time.
24:45I've finally got my chilli oil and my hoisin sauce.
24:48They taste great.
24:49I've got my shallot pancake ready to pan fry.
24:52I have a lot to do.
24:53So, yeah, I've got to hustle a little bit.
24:57Alright, we can do this.
25:00I'm a little worried.
25:02Yep, me too.
25:02There is eight minutes to go.
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 mill foie.
25:24It looks golden all the way through.
25:28I'm happy.
25:32Now it's time to assemble this mill foie.
25:36I pipe on the hazelnut and coffee mousseline.
25:42And then I fennel seed chantilly.
25:49Okay, guys.
25:51Five minutes to go.
25:52Yeah.
26:04Yummy.
26:07My fries are ready and my garlic chilli prawn reduction sauce is ready.
26:15Moment of truth.
26:28I'm so happy with the cook on it.
26:30That is perfect.
26:34This is like my dream meal.
26:37So, yeah, I hope they love it.
26:40Plate.
26:41I need a plate.
26:42Quick, quick, quick.
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 move at one minute to go.
27:01All right, quick.
27:03Lock in, guys. One minute.
27:04Keep waiting up.
27:11Pancake looks good, Jackie.
27:13I've got my shallot pancake done.
27:16I'm going to keep my duck in the oven until the last possible moment.
27:20Come on, make it epic.
27:2230 seconds left.
27:24Come on.
27:26Come on.
27:27Oh, my God.
27:28I think we better 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.
27:561.
28:042.
28:053.
28:063.
28:065.
28:086.
28:107.
28:128.
28:1410.
28:1410.
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 going to taste to 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
29:04and cook us a dish from your heart.
29:08Sadly, the least impressive dish will send its maker home.
29:12The first dish we'd like to taste
29:14belongs to Bella.
29:20I cannot believe that in 75 minutes
29:24I have pulled off this dish
29:26with all the components on the plate.
29:34It's a hazelnut and coffee mousseline,
29:36mille foie with a fennel seed chantilly
29:39and a fennel and hazelnut tuile.
29:43OMG, how did you do that?
29:49When you said cook from the heart,
29:50I had one person in mind, my best friend, Emily.
29:54She sadly passed away six weeks ago and she's the reason I'm here.
30:02She was so supportive and encouraging throughout the whole 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
30:56is so special because of the memory it comes from
30:59but 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.
31:17To do this so precisely,
31:20in your position I'll be probably upset
31:22and it will actually affect my cooking.
31:25But you didn't.
31:27You blank yourself in, finish on time,
31:31deliver this wonderful, amazing dish.
31:36The fennel and the nuttiness,
31:38you've got that beautiful salt against the sweetness in the praline.
31:41It's been really good.
31:44All of us standing up here know what it's like to want to tell somebody you've lost something
31:49that you're really proud of
31:50and to see you stand up here and do it with such composure
31:54and, you know, pay such a beautiful homage to your friend
31:58is really something.
32:00So you should be so proud
32:01and I'm sure Emily would be too.
32:04I know she does it.
32:11Everybody.
32:12Group up.
32:13We're all in.
32:14We're all in.
32:26We're all in.
32:31And to have pulled off this dish with Emily in mind
32:34is 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
32:53with a gochujang pomodoro sauce
32:56and then it's got a parmesan yuzu crema.
32:59Whoa.
33:01Yuzu and parmesan,
33:04gochujang and ragu.
33:06Man.
33:07On a Black Apron day.
33:09Um, yeah.
33:13This dish is like a mixture
33:14of what I've gotten from my grandparents.
33:17So you've got, like, gnocchi,
33:19which are, like, we call them maltailladi,
33:20which is, like, wrongly cut.
33:22And there's, like, a fresh tomato sauce,
33:24which, like, one of my nondas makes.
33:25And then my other nonda makes, like, a slow-cooked sauce.
33:29So I've done that too and I've kind of combined them.
33:31But then when you come to my house,
33:32I like to put my own little spin on it.
33:35Oh, no.
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, gotchujang.
34:02You too.
34:03All the gotchujang 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,
34:14the gotchujang has done its thing.
34:16Not once do I go, oh, there's gotchujang 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,
34:31very humble, comfortable, loving dish.
34:35So well done.
34:36Thank you very much.
34:44All right, next, Ola Olu.
34:46Jell-o fries with chicken, fried plantain and horselaw.
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
35:03when I pre-call my wife
35:04and tell her to shut the toilet paper in the freezer
35:06and this is one of them.
35:08Aliona.
35:09Russian borscht.
35:12I love a soup you can chew.
35:13I love a borscht
35:16and I love your take on your family recipe as well.
35:19Pat.
35:21Ribeye with duck fat roast potatoes,
35:24charred greens
35:25and 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 cooked stuffed manti
35:38on a yoghurt dill sauce
35:40with a smoky tomato oil.
35:43Pasto work is beautiful and fine.
35:45You put just enough filling in there
35:47so it's not too rich.
35:49Oh, believe it.
35:53Okay, next, Jackie.
36:01My shallot pancake is exactly how I would make it at home.
36:04My sauces taste good,
36:05but I am really disappointed
36:07that 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
36:25with 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,
36:35I just had a bad cut in my finger
36:37and it just kind of set me off all my timings.
36:42So you had a duck breast cooked...
36:46Yep.
36:47...and you did not have a chance
36:49to put it on your plate and serve it.
36:53Ooh, ooh, ooh, ooh, ooh, ooh, ooh.
36:59Unfortunately, we can only test
37:01what 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
37:32and then there's all these, like, sort of layers
37:34where 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
37:42if that perfectly cooked duck breast
37:45was sitting rosy and crispy off to the side.
37:50I do really feel for you
37:52because 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
38:04but I'm still really worried.
38:06Not being able to finish the dish
38:08that I really wanted to put up for the judges today,
38:11that's really going to put me at risk.
38:15You're up next.
38:16Hannah.
38:19Pork and indoo 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.
38:42Brenda.
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
38:54to have with the beef.
38:56OK, 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.
39:16Today 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,
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.
39:34Living on the beach for sure.
39:36Let's go to Meg's house.
39:57Meg's, your prawns are uncalled.
39:58Oh, yours are uncalled.
39:59I don't know.
40:01I don't know.
40:04Meg's, is it enough on an elimination day
40:07to toast the crostini, whip some cheese on it
40:10and then put the prosciutto on it?
40:12Potatoes were lovely.
40:13But the prawn, it's kind of the hero for me on this plate of food.
40:17And then you just let down
40:19because you can't actually finish them.
40:22There was five.
40:23One of them should have been for you to test.
40:27You did too much.
40:29Your prawns, that beautiful char
40:31that 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, I can't believe it.
40:46It looked good in my bent.
40:48I'm just really regretting
40:49not just making one perfect dish.
40:52Bam.
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.
41:09Min.
41:11I love you.
41:12I've made I am pro-chic,
41:14spiced coconut chicken
41:16with some herb rice,
41:18nasi ulam,
41:18pickled cucumber
41:19and red onions on top.
41:22I would book a ticket to Malaysia
41:24to just try that there.
41:27That is an experience.
41:30Annabelle!
41:33Wow.
41:34Oh, okay.
41:35I have made a miso banoffee pie.
41:39The saltiness from that miso
41:41is what makes this.
41:43Holy moly.
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
41:57that the judges can see
41:58that this dish represents
41:59my partner and our home.
42:01What have you made?
42:02This is my dish
42:03to my mate Shorty.
42:05So it says
42:06take on beef noodle soup.
42:07It's a play on words
42:08for tomato and short ribs
42:10but also to my mate,
42:12my partner Demi
42:13because she's shorter than me.
42:15I feel like the more
42:16you have to explain it.
42:18I just like making dad jokes
42:19because my dad can't speak English
42:20so I've got to do it myself.
42:25Oh, God, look at that.
42:39Emily,
42:40this dish resonates so hard with me,
42:42like how flavourful it is,
42:44that I think I will crave it
42:46for the rest of my life.
42:47You know when you have
42:48a food memory?
42:49It is stunning cooking.
42:52For you to make
42:53all those noodles
42:53sheet by sheet
42:54and patiently cut them
42:55as you were multitasking,
42:57just, you're a gun.
43:01And that broth
43:03is so, so delicious.
43:06It's got amazing flavour
43:08and so much body
43:10but it's still really clear.
43:12When you poured it,
43:13you could see
43:13the little fat globules
43:15just sitting on top.
43:17Every one of those
43:18on the tongue
43:19is just flavour, flavour, flavour.
43:23It is so difficult
43:25to 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
43:33try that technique in here,
43:35let alone pull it off.
43:37That is elite technique.
43:41Is that me, Dylan?
43:42Oh, yeah, go for it.
43:47Turn it around.
43:48Oh!
43:49I think that should be off you.
43:51Take it off
43:52and this...
43:53Bye-bye.
43:56Damn, I'm ecstatic.
43:58Really happy to be safe
44:00for another day
44:01because I feel as though
44:02they were actually in my house
44:03and just having good meal
44:04and good yarn.
44:06You're such a mess.
44:08Oh, my God.
44:10Okay, next up,
44:11dress.
44:15This tastes like home to me.
44:18It's a long way to walk.
44:21But because the judges
44:22have expressed some concern,
44:24I've started to think,
44:25am I being weird?
44:28Is this something
44:30that only my family likes?
44:32I just really hope
44:33the judges can keep an open mind.
44:43So, Grace,
44:44what have you made?
44:47I've made holy cow.
44:50The sauce is just a prawn reduction
44:53and the steak is cooked
44:56in raw sugar.
44:58Oh.
45:03Blackened steak.
45:04Never seen that
45:05or heard of that before.
45:07Sugar steak.
45:07That's making me nervous.
45:11Oh.
45:27That pickled my melon.
45:31Everything from the way
45:32that you described it
45:33to how it looked French,
45:35there were Asian flavours in there.
45:37It was just like,
45:39what the bloody hell
45:40is happening here?
45:42But it was delicious.
45:44Yes!
45:46I was honing in on the steak
45:48because when I saw smoke
45:50blooming to the top of the ceiling,
45:52I was like,
45:53this cannot be good.
45:55The steak is cooked beautifully.
45:57It really is.
45:58Like, beautifully.
46:01And I'm surprised
46:02how much that caramelisation
46:04of the sugar on the outside
46:05lifts the eye fillip.
46:07Very delicious.
46:09It's funny
46:10because looking at it,
46:11I thought,
46:12oh, Thai beef
46:12with all the garnishes
46:14on top of it.
46:15But then when I tasted it,
46:16it was, like,
46:17quite French
46:18and umami-forward.
46:19I dig the holy cow.
46:21Great.
46:22Holy cow!
46:28I love that.
46:30Thank you, girl.
46:32Yay!
46:38For your first elimination,
46:40we asked you to make a dish
46:42that gave us
46:43a glimpse of who you are
46:44when you cook at home.
46:47two of you
46:48really rose to the occasion.
46:52Emily.
46:55That
46:56was
46:57elite technique.
46:59Go and join Casper.
47:04Bella.
47:05That Milfoy,
47:07exceptional.
47:09You can join the rest of them.
47:14unfortunately,
47:15the pressure of this elimination
47:16got the better
47:17of a couple of you today.
47:20If I call your name,
47:22please step forward.
47:24Jackie.
47:27and Megs.
47:36Jackie.
47:39The duck
47:40was missing entirely.
47:43Megs.
47:44The prawns,
47:45the star of your dish,
47:47were inedible.
47:51Ultimately,
47:52it came down to what we could eat
47:56and what we would eat again.
47:58Which means,
48:00unfortunately,
48:01you're going home.
48:04Megs.
48:11It was a bad day today.
48:12Yeah.
48:13You really did
48:14just get unlucky
48:15on those prawns.
48:16Could have happened to anyone.
48:17I'm absolutely gutted,
48:19of course.
48:19But,
48:20I've taken so much.
48:22I've learnt from everyone here.
48:23so I just really wanted
48:24to thank you all.
48:25It was
48:26everything I hoped
48:27and a million times more.
48:29Megs,
48:29we've absolutely loved
48:30having you here
48:31and we can't wait
48:32to see you open that restaurant.
48:34But for now,
48:34Megs,
48:35it's time to say goodbye.
48:37Me first, Megs.
48:38Come on.
48:38Not over to the front lady.
48:40Thanks.
48:43Definitely
48:45heartbroken
48:46that I didn't get to stay longer.
48:49I know I can cook prawns
48:51and I can cook
48:51lots of beautiful things
48:52I think the worst part
48:53is that I didn't get to show them.
48:57Extremely grateful.
48:58This is a place
48:59where dreams are made of
49:00and I had that
49:01for a short time.
49:03Give it up
49:03for Megs, everybody!
49:15Tomorrow night.
49:17That's right.
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 cereal killer.
49:33What on earth have I done?
49:36The bottom five dishes
49:38will face an elimination.
49:40It looks like it's all going wrong.
49:42What the heck?
49:43So it's crunch time.
49:46I'm in a bit of strife.
49:47So it's a joke.
49:55It's a joke.
49:55No.
49:55No.
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