Skip to playerSkip to main content
tnnbt1
  • 2 days ago
2026. S 18 E10 >>> https://dai.ly/xa85moa
Transcript
00:00.
00:18Here we go!
00:21Woo!
00:27Calm down, everybody!
00:28Everybody!
00:29We're on this!
00:30Go!
00:32What is happening?
00:34Have they got black aprons on?
00:35Yeah, they do!
00:37Elimination from everyone.
00:38Oh, what?
00:39I can see all the judges standing behind these little prep station work benches.
00:44Surprise!
00:46And I'm like, are we having a masterclass today?
00:50This week is all about family favourites.
00:54Yesterday we celebrated breakfast.
00:58Today we're celebrating dinner!
01:03We all know the feeling.
01:05It's a weekday.
01:06You come home after a long day and you need to whip up something for dinner.
01:12But time is not on your side.
01:16Well, we're here to help.
01:19These are our quick carbs.
01:21So, this is my lovely oven, baked pilaf rice.
01:29You need a pan.
01:31Need some oil.
01:33Then you add an onion.
01:36Slice through it.
01:37That goes straight in.
01:39That's it.
01:40Then the same with the garlic.
01:42Crack them up.
01:43Keep the skin on.
01:44Maybe one or two.
01:46Very important garlic.
01:47Add it.
01:47A bit of salt.
01:49A bit of black pepper.
01:51And then, straight away, your rice.
01:54When you cook your rice in oven, the rice remains intact and separated and it's fantastic.
02:01Then you get your wine.
02:04Then, add your stock.
02:07Bring it to the boil.
02:08For a good two minutes, what happens is the rice is swimming lovely.
02:12It's thickening.
02:13This and that.
02:14Then you put the lid on.
02:17In the oven at about 200 degrees.
02:22For the 10 minutes, I've got time to decide what I want to do.
02:25Yes.
02:25Amazing.
02:26Good luck.
02:26Take the tip.
02:28John Kusoff's got his pilaf in the oven.
02:30I'm going to do a two-ingredient flatbread.
02:32I've got 200 grams of self-raising flour here.
02:36That's obviously going to give it a little puff.
02:39And because we've got no yeast, the Greek yogurt, which is 180 grams, that's going to
02:44give it a slight sourness, which you're replacing that flavour, the fermentation.
02:49So, get it on high.
02:52And you want to knead this until it comes together.
02:55Definitely Andy's flatbread is really catching my eye.
02:58You're looking for a smooth dough, but it'll still be a little bit craggly because of the
03:02high hydration that we've used.
03:05The thing that really interests me about Andy's flatbread is like the speed of which
03:08he can make it.
03:09A bit more flour just for dusting, because it is quite a wet dough.
03:13And just roll it out.
03:14From having nothing to a really nice fluffy flatbread in 10 minutes is really, really cool.
03:20Into a pretty hot pan, because we want the self-raising flour to hit and immediately
03:24puff.
03:26Alrighty, I'm making potato latkes, which is basically like the Eastern European potato
03:32rusty.
03:34All you need for about 10 latkes, two potatoes, cut them in half, put them through the grater
03:42on a blender.
03:45And what I do is for every two potatoes, I do one small to medium onion.
03:53So it adds this beautiful umami sweetness and just takes the whole thing to the next level.
03:58It's great fun to see the judges interacting with us, sharing some their skills for the first
04:03time in the MasterChef kitchen.
04:05We've got the drained potato and onion here.
04:08You just crack an egg in.
04:10And then just a little bit of a binding agent, like some breadcrumbs, a bit of flour.
04:14And then you just mix them.
04:18Traditionally, you would eat latkes fried in olive oil.
04:23You essentially just wait for those latkes to start going golden brown around the edges.
04:29It usually takes a couple of minutes when they're that size and then you just flip them and
04:33it's about a minute, two minutes more.
04:35Nice.
04:36So, I'm going to make one of my favourite carbs.
04:39Noodles!
04:41We've got rice flour, tapioca flour and then I'm going to add boiling water and one tablespoon
04:53of neutral oil.
04:57There's no technique.
04:58You just want all those starches to bind together and that's it.
05:01Wow.
05:03I have never seen that noodle technique that Poe was doing.
05:07I think it is genius.
05:09That's it.
05:09So, it's no like...
05:10Nope.
05:11...kneed or anything like that.
05:12Nope.
05:12It's just got to come together.
05:13Yep.
05:14So, that's the texture.
05:16It looked like a marshmallow.
05:17You just want to like squish it.
05:21And...
05:22I'm going to get a rice up.
05:23That's so clever.
05:25Ha, ha, ha, ha, ha.
05:28That goes straight into the water.
05:30Oh!
05:36I never realised that making rice noodles could be so easy.
05:39And as soon as it comes to the surface, I would leave it there for a few more seconds.
05:44It's a bit like gnocchi.
05:45It's done.
05:46You can just imagine them in a bowl of broth and just slurping them up.
05:49They look beautiful.
05:50Look at that.
05:52So, obviously, you can add anything to those.
05:54They're just waiting there for you to add flavour to.
06:26But it's still an elimination.
06:29I can't imagine what they have in store for us.
06:32I'm still really nervous.
06:35I hope you're paying attention to the demos because we want you to use one of our quick
06:42carbs to cook a mid-week meal.
06:46There's no time to muck around, though.
06:50Because you'll only have 36 minutes.
06:56Not a lot.
06:58Which is the average amount of time that a family spends making a dinner on a weeknight.
07:04It takes me, like, 36 minutes to even think about what I want to cook for dinner, let alone
07:09actually cook it in 36 minutes.
07:11Oof.
07:11That's nothing, though.
07:15I've got some good news, though.
07:17Pantry and Garden, fully open.
07:20The bad news is, though, one of you will be going home at the end of the day.
07:28It's time to get dinner on.
07:31Are we ready?
07:32Yeah.
07:33Your time starts now!
07:34Oh!
07:35Good luck!
07:38Oh, sorry.
07:39Go, go, go, go, go!
07:41Spot for the rice.
07:42Spot for the rice.
07:45Do you ever see a new wording pin?
07:47I can't even think what I'm doing.
07:50It's really, really important to make a right decision on which quick carb to pick.
07:54You have to make sure that your carb goes well with your dish, and you need to remember
07:59all the steps to make that quick carb perfectly.
08:02Oh, my God.
08:04Have you done that competition before in 36 minutes?
08:07Yeah.
08:08I've done a 15-minute one.
08:09In 15 minutes?
08:11Yeah.
08:11What did you make?
08:12Dumplings from scratch.
08:13Wow.
08:13But I burnt every finger.
08:15I didn't use any utensils.
08:17Come on, Lucy.
08:18Go, Lucy.
08:19Oh, I see some noodle ingredients in there.
08:22There you are.
08:24For my quick carb today, I'm going to be using Poe's noodles.
08:27Always noodling.
08:28Always noodles.
08:29Come on, Lucy.
08:30Definitely pairing them with Asian flavours that I'm familiar with.
08:33And yeah, I'm also thinking like quick dinner.
08:37A lot of people just go straight to buying takeout for dinner.
08:41So I'm sort of thinking of creating a dish that's like a fake away style dish.
08:47What's on the menu, sis?
08:49I'm doing beef and mushroom noodles.
08:51You got this.
08:52You got this.
08:53This dish is quite simple.
08:55So there's only three elements, which are Poe's noodles.
08:59Then I've got my crispy beef and my sauce.
09:03The sauce is made with soy, honey, chilli.
09:07Yeah, really just want to pack it with lots of umami flavour.
09:11And I really want that sauce to pack a punch if that sauce is dull or lacks flavour.
09:17Then, yeah, I'm probably going home.
09:24Whoa!
09:25That's a big fish for 36 minutes.
09:26I forgot rice.
09:30I'm using Andy's flatbread.
09:32I'm making garlic parmesan crusted flatbread to go with my squid puddinesca.
09:37Whenever we're looking for a quick meal, we always go to puddinesca.
09:39So that's where my mind went.
09:42Hey, Bella.
09:43Hey.
09:44Oh, I see.
09:45KitchenAid, self-raising flour.
09:46Yeah.
09:47Flatbread?
09:47Yeah, flatbread it is.
09:48What are you going to do?
09:49Today I'm going to turn your flatbread into a bit of like a pizza.
09:53I'm going to do like a goat's cheese whipped cream topping.
09:56Okay.
09:56And some caramelised fennel and caramelised cherry tomatoes.
09:59It's what I would eat on a week, neither.
10:00Okay, if you like it, I'm going to hopefully love it.
10:02Good luck.
10:03Yeah.
10:04Mmm.
10:06Mmm.
10:06Mmm.
10:06You're okay, Lydia.
10:07Sorry, ignore my heavy breathing.
10:09My body's got definitely a big adrenaline hit right now.
10:15Emily!
10:16How are you doing, mate?
10:17What's your weeknight, Linda?
10:18I am doing garlic prawns with a lot of veg.
10:21Got the flatbread going with some rosemary.
10:23You're flatbread-ing as well.
10:24I am flat-ing.
10:25Nice.
10:26Let's bring this home.
10:27Alright, thank you.
10:30Woo!
10:30Come on, Belinda!
10:33Come on!
10:34It's just great cooking in here every day, and it's a challenge.
10:37And today is, um, yeah, it's a great one.
10:41Today, I'm cooking chicken and rice.
10:43I do great chicken and rice.
10:45Everyone eats chicken and rice.
10:47I need some bowls.
10:48I really love pilaf, and I think that with some chicken
10:51and a really nice mushroom sauce would be a fantastic,
10:55really yummy midweek dish.
10:59On a weeknight, I cook for my partner, Justin,
11:02and my daughter, Willow.
11:04I very rarely cook the same thing.
11:06It's been about three minutes.
11:09Just something really yummy and simple.
11:12And a spoon.
11:15I've had many career paths, from recruitment, retail,
11:20bank manager, cabin crew, marketing.
11:25But I've been dreaming about being in the food industry
11:28for 45 years.
11:30It's never too late, and my food dream is to open a cooking
11:33school, and now it's my time to follow my dreams.
11:37Oh, my God, that's gone everywhere.
11:40The competition is very stiff.
11:42I thought I knew a lot about food, but these kids,
11:45they are amazing.
11:46They are blowing my mind.
11:49I'm concerned that my dish is too simple.
11:52Far out.
11:53I'm having a total mind fart.
11:54So it's like, oh, my God, do I pivot, or what do I do?
12:00Far out.
12:00I can't even think what I'm doing.
12:02You know what?
12:03The flatbreads are really quick and easy and tasty.
12:07Right.
12:08Well, I totally pivoted.
12:09I was going to do something, and I'm doing a flatbread burger,
12:12smashed burger.
12:13Belinda.
12:14Hello, JC.
12:15Tell me, what are you doing?
12:16I'm doing a smashed burger.
12:19So you changed your mind?
12:20I did.
12:21Why?
12:21Because I thought chicken and rice would be too simple.
12:24I just thought, I'll make a burger.
12:26A smashed burger?
12:27Yeah, so using the flatbread, putting the meat on,
12:29then cheese, and then there'll be a pickle, a burger sauce,
12:32and some chiffonade lettuce.
12:35Did you think you made the right decision?
12:37I hope so.
12:37From my rice to Andy bread.
12:39Oh, well, we'll know soon, won't we?
12:41Good luck.
12:42The goal is quick and delicious!
12:45Only 30 minutes to go!
12:47Good luck!
12:48Good luck!
12:50Good luck!
12:50Really good, Casper.
12:57Woo!
12:58Come on, hello!
13:00In my house with weeknight dinners, it's me and my partner,
13:03Ashley.
13:04So if I'm cooking, I'm cooking for two people usually.
13:07I'm out on a walk with Ash.
13:10Hi, I'm Ashley.
13:12My partner and roommate.
13:14Yes.
13:16I'm fiancée.
13:16I'm fiancée.
13:17If I was to cook a weeknight dinner, I would probably be cooking for an hour minimum.
13:22I obviously love eating and cooking Nigerian food.
13:25I'd make it leisurely.
13:28And I got music in, I'm not really trying to be that fast.
13:32But not today.
13:35I'm using Andy's quick flatbread.
13:37I'm going to do some lamb kofta with a tzatziki.
13:42You got this.
13:42You got this.
13:43Plenty of time.
13:44While the bread's doing its thing in the stand mixer, I move on to the kofta.
13:48I want to put the spices that are going to take it into the Middle Eastern realm.
13:52So I'm going in with some coriander, with some cumin, with a little bit of paprika.
13:56Mmm.
13:58That looks amazing.
14:00It smells really good.
14:01I look back at the stand mixer and I look in and there's just this kind of like sticky mess.
14:06It's just really wet.
14:08I'm not sure what I've done wrong here.
14:10I am starting to get pretty stressed.
14:14I really wanted this bread to be resting by now.
14:17But I don't even have anything to rest.
14:20It's not coming together.
14:22Oh my God.
14:27Alalu.
14:28Hello Andy.
14:29Is that your flatbread, Dad?
14:30Yeah, it's a bit wet.
14:31Right.
14:33And I'm hoping that it comes together.
14:36Mate, you got some problems to solve?
14:48We're at the halfway point, no time to waste.
14:5218 minutes to go!
14:56I went with Andy's flatbread, but it's not coming together.
14:59It's just really wet.
15:02I'm not sure what I've done wrong here.
15:03There's 18 minutes left, we're halfway through, and the dough doesn't look to be improving.
15:07Come on, Alalu.
15:08The flatbreads are so popular today.
15:10The person next to me, she's nailing the flatbread.
15:13Looking good, Emily.
15:14I'm trying.
15:15And I'm starting to really worry.
15:17This is an elimination cook.
15:19I know I have to start again.
15:21But I'm way behind schedule.
15:24At this point, I'm wanting to really be focusing on the lamb kofta,
15:27and so I'm now splitting my attention between two things.
15:31Oh my goodness.
15:32I am starting to get Greek-ish dressed.
15:39I am making a prawn moylee with a flatbread.
15:44A moylee is a southern Indian dish from the Kerala region, and it's a really fresh, coconutty, lightly spiced curry.
15:53Nice, Petro. Good pace.
15:55The curry is one of the most important elements, but they have put quite a big emphasis on the quick
16:01carb today.
16:02So I'm hoping to stick out from the crowd here by incorporating my own twist to the flatbread.
16:06And the flatbread is going to have some cumin seeds and some fenugreek leaves as well.
16:12The flatbread is going to taste great on its own, but together with my moylee, it's going to make everything
16:18better.
16:19Nice, Petro.
16:21I really need to start getting my move on now with the curry.
16:25Prawns, it's probably not the number one protein used traditionally in this moylee, but prawns have a super quick cook
16:32time, so I'm going for it.
16:34Aaron, tell me when it's 10.
16:36Yeah, will do.
16:41Min, that smells divine.
16:43Thank you, guys.
16:44I'm making rice with Indian spices.
16:47I'm going to pair that with a prawn curry.
16:51Weeknight is always rice and a dish, so that's what I eat.
16:55So the rice makes complete sense to me, and I love, love curries, too.
16:59Ayuna.
17:00Yeah.
17:01Tell me, what is your dish and what is your carb?
17:03I am making flatbread and some soup.
17:07It's going to be some white bean, pablo nero.
17:10Wow.
17:10Good look, yeah?
17:13Lots of flatbreads.
17:14Oh, we've got latkes over here.
17:17I'm going to be making some fears for the things.
17:19I'm going to pair that with a romesco, a tahini yogurt, a chimichurri, some roasted pine nuts and some fresh
17:26pomegranate.
17:26I'm hoping to kind of use a potato a little bit like I'd use a steak.
17:30I'm trying to build my dish around the latkes.
17:34I really like the style that it's kind of a base that you can build from.
17:37I think that's what all the best carb meals are.
17:40They're not there to star the show, but they're there to elevate all the other elements in the dish.
17:45Ooh.
17:47That's right, that's flavor.
17:49Yeah, true.
17:52Weeknight dinner at Annabelle's house looks like a lot of people in the kitchen all trying to compete for space.
17:58We've got my brother cooking his high protein dinner.
18:00We've got my sister cooking her meal and then I'm sort of like tagging into that.
18:04Come on, Annabelle!
18:07It's usually something simple, protein, a little bit of veg on the side and maybe some kind of carbohydrate.
18:12Yes, Annabelle, come on. Rough chop, rough chop.
18:16Today I'm making a pan-fried barramundi and Sri Lankan sambal and John Kristoff's pilaf rice.
18:21Rice is my kryptonite, so I don't know why I'm actually cooking it today, but it went with my dish
18:25idea, so I was like, I've got no choice.
18:27Now I'm working on my aromats to go with my spice paste for my sambal.
18:31Shit.
18:32There's lots of different sambals in the world. Today I'm going to be using a coconut sambal that I've had
18:37in Sri Lanka.
18:38So it's like toasted coconut that's tossed through this beautiful spice paste that's got lemongrass, it's got ginger, it's got
18:45garlic, shallots, it's got a bit of heat from some chilli.
18:47It's really yummy.
18:50So I think it'll go really nicely with the farramundi.
18:53That's it, Annabelle, nice.
18:55I'm filling that fish and far out, I've never filleted a fish so quickly in my life.
19:00It's crazy what a bit of time pressure and determination will do.
19:04Yeah, beautiful, beautiful.
19:07I get a couple of fillets off that I'm really happy, I have a feel, there's no bones in it
19:11and I just whack them in the hot pan.
19:13I've never cooked a piece of barramundi this thick and I am praying that that is enough time to get
19:19this fish cooked perfectly all the way through.
19:23That flatbread's looking good, Bella.
19:26Ooh, it smells so good.
19:31Smells great, Vin.
19:34Yeah.
19:35I'm making some spice lime collards with a tzatziki style sauce and a rocket and walnut and grape salad.
19:44Learning from the best.
19:46If I was at home cooking on a family dinner, I'd probably be using like a barbecue or something that's
19:51really high heat and really quick to go with that concept.
19:54In my lamb marinade, I've got some smoked paprika in there, some oregano, just to try and get those smoky
20:01flavours in there.
20:02Hi, Vinny.
20:03Hi.
20:03What carb are you using?
20:04So, I'm using Annie's flatbread today.
20:06I love both your carbs, but...
20:10I'm also putting a bit of smoked cheddar in the flatbread too.
20:13I love that you're customising it, but you're comfortable with adding the smoked cheddar, you know how that will behave.
20:17Yeah.
20:18I just know I've got to watch the dough, you know what I mean?
20:20Yeah.
20:20Like, not make sure it doesn't go too gluey.
20:22Yeah, yeah.
20:22Vinny, we know you know flatbread.
20:24Let's just hope that this one is good enough to keep you from going home.
20:27Yeah.
20:27Good luck.
20:28My dream is open up in a panini shop and like having cheese and bread, if this works out, it'll
20:33be really, really cool.
20:34Nice, Vinny.
20:37I want to get my lamb and the flatbread really nicely charred on the outside and still cooked really well
20:41on the inside.
20:43It should taste like a barbecue.
20:46Yes, Vinny.
20:47Get that char going.
20:49Okay, guys.
20:51Eight minutes to go.
20:54Keep on going.
20:58If you could sell that smell, you'd be very rich.
21:03Come on, Vestra.
21:05Come on.
21:06Shit.
21:09I've only gotten one flatbread out and I've only got eight minutes to go.
21:13I haven't even gotten started on my curry sauce yet.
21:18And I'm thinking I might run out of time here.
21:22Oh, my God.
21:24This is do or die now.
21:25Go, go, go.
21:27This has to work.
21:28This has to work.
21:28Otherwise, I'm not going to get it played up.
21:30Sorry.
21:31Oh, a little speed run.
21:33That was fast.
21:34I didn't even see it.
21:35Yeah.
21:36We forget it's an elimination.
21:38Yeah.
21:54Come on, Vestra.
21:55Come on.
21:56Ooh.
21:57Ooh.
21:57Be careful, Jackie.
21:59Whoa.
21:59Time is flying.
22:00People are running.
22:01There's a lot going on and I'm nervous.
22:05Let's go, Lalu.
22:07I've got the tzatziki and the lamb kofta.
22:09Pretty much good to go.
22:12But I couldn't get my bread dough together.
22:14I had to start again.
22:15I'm hoping that it comes together.
22:18That second batch of dough also looks rubbish and it's no better than the first.
22:21I definitely don't have time to make a third dough.
22:24I've got to go with what I have.
22:26Adding some flour to it.
22:27Seeing if that helps.
22:30Getting the flour on the rolling pin.
22:31I'm getting it on my hands.
22:32I'm just trying to knead the flour in.
22:35Then it's starting to actually resemble something like a regular flatbread.
22:39Yes!
22:41I start to maybe have a little bit of hope.
22:44Okay, guys.
22:46Five minutes to go!
22:47Come on, let's go!
22:49Five minutes!
22:50Come on!
22:55Oh, look at Grace's monster flatty.
23:01Oh, good colour, Em and Lukey.
23:03Come on!
23:04I'm still doing the romesco and the chimichurri, but I'm really pushing for time here.
23:09So little time.
23:10It's incredible.
23:12Look at you go, Luz.
23:14Come on!
23:15For my fake-away dish, I've got my beef, which is coming out the oil.
23:19It's really nice and crispy, which I'm happy with.
23:21My sauce is coming along really well.
23:23To be honest, when I make noodles at home, I just throw in whatever sauce is in my cupboard.
23:28But I'm in the MasterChef kitchen and cooking for my life to not go home.
23:32So I need to pay attention to this sauce and really balance all those flavours.
23:36That perfect balance of life.
23:38Umami, salty, sweet, sour as well.
23:41And then just like a nice chilli here.
23:43All right, Aaron, you ready?
23:45I'm ready, I'm ready.
23:46The last thing that I need to do.
23:48Come on, use the muscles.
23:49Use the muscles.
23:50Is to make Po's noodles.
23:52A little bit more, a little bit more, a little bit more, a little bit more.
23:55I'm like literally using all of my body to try and push this through.
24:01Come on!
24:02Perfect!
24:03Come on, Lucy!
24:04Good work, Lucy!
24:06Before I came here, I cancelled my gym membership, but now I'm realising I should have probably kept it.
24:11That was way too hard.
24:14Where is my goddamn brush?
24:16Here.
24:16Right.
24:17There's still so much to do.
24:19And it's just like, where did that time go?
24:22It's crazy.
24:23Okay, I'm getting my flatbeds...
24:25Flatbeds?
24:25Flatbreads ready?
24:26So I start cooking my burger patty and I get my flatbread on to start cooking that as well.
24:32You got this.
24:33I am really worried because I really want to get some colouring on this beef and it's just not happening.
24:38Have I got everything? I don't even know if I've got everything.
24:40Trying to get everything on the plate so I want the chiffonade lettuce on there.
24:44I'm picking up the pickles and draining out the liquid.
24:46I'm scraping the burger sauce into a bowl.
24:49I know I had a brush somewhere.
24:50I am getting so stressed.
24:52My time is running out and I just want to get this dish done.
24:59You're racing the club!
25:01Two minutes to go!
25:02Two minutes to go!
25:05Guys, not long!
25:07Woo!
25:08Oh, looking good, Lydia.
25:11Deep breath, fella. You've got this.
25:13Holy shit.
25:16How's it?
25:18More.
25:19More stock or longer in the oven?
25:21Longer in the oven or maybe just stand.
25:23Yeah, let it like steam and like do its thing for a bit.
25:26Yeah.
25:26I'm really happy with the flavours of the sambal rice.
25:29I'm just going to leave it in the hot pot and hope that that residual steam gets it to perfect
25:33because it's just al dente at the moment.
25:35Alright.
25:37I'm looking at my fish in the pan and I've got a test piece which I take out.
25:40I'm hoping to see perfectly cooked flesh.
25:44Whoa!
25:45And it's still raw.
25:51It's not even close to being cooked.
25:54Holy shit.
26:01Alright.
26:01Alright.
26:01Let's go do my salad and plate up.
26:03So I'm looking at my bread.
26:05It's got a really good char on the outside which I'm pretty happy with.
26:08And I want it to be fluffy on the inside with those oozy pieces of cheese that I put in
26:12there.
26:12So when you rip it, it's got that nice stretch.
26:15Yum.
26:16Oh, yes.
26:18But at this point, I'm like, is that going to be cooked on the inside properly?
26:22It was a really wet dough.
26:24You know, it didn't have a lot of time in the pan because I hit it so hard with that
26:27heat on the outside.
26:28So it would overcook if I left it any longer.
26:30So I'm just hoping it's cooked all the way through.
26:32Final push!
26:3330 seconds!
26:3530 seconds!
26:36Get it on the plate!
26:39This cook has been absolutely crazy.
26:42I don't know how I've managed it, but I've gotten two flatbreads and my curry done.
26:47I just hope I've done enough.
26:51Time's up in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
27:02That's it, everybody!
27:06Good work, man.
27:10Oh, man, that was... that was a hectic one.
27:16You got hell done?
27:17Yeah, good job.
27:18That was definitely super chaotic.
27:21But, yeah, I got everything on the plate.
27:24But the reality is someone is going home today, which is really scary.
27:28Just fingers crossed it's not me.
27:31I'm looking at my burger, and I'm thinking, why didn't I just go with chicken and rice?
27:35I should have just gone with my gut.
27:37Straight up.
27:39I didn't get the cheese on.
27:41The meat's not how I want it.
27:45Yeah, not good.
27:50No words.
27:52Yeah.
27:53I just want to stay, having so much fun with everyone and learning a lot.
27:57And, yeah, it'd be good to stay.
28:05First dish would like to taste...
28:11Annabelle!
28:17I feel sick walking up to the judges.
28:20I'm just unsure about my rice.
28:23I'm just readying them to cut into this fish.
28:25And it'd be raw.
28:29I am preparing that maybe I will be going home today.
28:42Right.
28:43Annabelle, tell us, what have you made?
28:44I have made a pan-seared barramundi with Sri Lankan sambal and your pilaf rice.
28:52So, why did you use my rice idea?
28:56I'll be honest, I don't know why I did that, because when I was filling out my MasterChef application, it
29:02was like, what is your weakness?
29:03And I wrote rice.
29:06I trust your recipe.
29:08I think you did a really awesome demonstration and you're a fantastic cook.
29:13And I think you would not lead us.
29:16Can you say that again?
29:20Do you think the fish, looking at the thickness, is going to be perfectly cooked?
29:25I'm a little worried about the fish, to be honest.
29:27I think, if anything, it might be a bit under.
29:30It was like a big piece.
29:32The quickest way to find out if your fish will be perfectly cooked is just to take off the skin,
29:38like so, and see if it's removing, without forcing it.
29:44And if it does...
29:48Perfect.
29:49Look at this.
29:55I'm going to give you the barramundi, it's not my favorite fish.
29:58What's your favorite fish?
30:02My favorite fish, do you want to know which one it is?
30:04Please.
30:04It's today.
30:09That is unbelievable.
30:11Annabelle.
30:12This is extraordinary how you've managed to end up with a rice cooked so well.
30:18Really?
30:21Yours is chewing, it's soft, it's taking on all the flavors together, and your fish is cooked perfectly.
30:29Annabelle, if you served me that up on a weeknight, I would be stoked.
30:35It is so packed with flavor.
30:38And the sambal in that rice, oh my god, it's blowing my mind.
30:42It's so delicious.
30:43And I love that you used something that was so wildly different to what John-Castophe demoed, and just did
30:50your own version of it.
30:51That coconut sambal and rice combination is, is legit.
30:55And I'm thinking like, you could have that with so many different things.
30:59Super versatile mid-week or not mid-week.
31:02I'm seriously stealing that.
31:04Yeah.
31:08I thought I was in trouble.
31:11Pat, we'd love to taste your dish next.
31:15I've made a pan-fried squid on a pudonesca sauce and garlic and parmesan crusted flatbread.
31:24Pat, squid is like butter, mate.
31:27You could not have executed that.
31:29Better if you tried.
31:31I loved it.
31:33Aliona.
31:34I've made white bean and cavallanera soup with pancetta and flatbread.
31:4436 minutes is actually not a long time to make a bowl of soup.
31:47But the amount of depth you've packed into that is amazing.
31:51It is so delicious, so hearty.
31:53So well done.
31:57Gaspar.
31:57I've done a baked pasta and some garlic flatbread.
32:02Caspar.
32:02Really tasty pasta bake.
32:04I love all the different layers of spice in there.
32:07It's quite fiery.
32:08It's got a bit of a kick to it.
32:10And I like that because you've got the carb of the pasta to sort of balance it out.
32:15Jackie's.
32:16I've made a sesame peanut noodle with pork and I've obviously chosen to use your noodles today.
32:23Jackie, the noodle work was really lovely.
32:25You've got a really good length on them.
32:26They're really nice and bouncy.
32:28And I really loved your pork topping as well.
32:30Thanks.
32:31Luke!
32:40I've made your latke with romesco sauce, chimichurri and toasted pine nuts.
33:01Middle Eastern latkes, is that what we're going with?
33:05Yeah.
33:07Okay.
33:08Yeah.
33:08Apart from chimichurri being from Argentina.
33:11Yeah.
33:12And romesco being from Spain.
33:14It is so delicious.
33:17No, but in all honesty mate, like I don't care where you get things from as long as it is
33:21delicious.
33:22And you've come up with a really, really tasty weeknight dish.
33:27You've kind of bridged a whole bunch of cultures in a way that I think is actually really successful.
33:33Your romesco sauce is delicious.
33:36I love that nuttiness to it, the texture of it.
33:39Thank you very much.
33:42Petro, you're cooking mate.
33:43Let's go.
33:45This cook has been absolutely crazy.
33:48I only had about eight minutes to make my moily.
33:52I just hope that there's been enough time to develop the flavours in this curry to save me from elimination.
34:02Petro, what have you cooked for us?
34:05I've made a prawn moily with flatbread, which I've spiced with, toasted cumin seeds and fenugreek leaves.
34:13Ooh.
34:14Should we toast?
34:15Yes.
34:33Let's break this down.
34:36The prawns.
34:38Like, unbelievable cook on the prawns.
34:41Oh.
34:42Keith.
34:44I was expecting a massive twist there.
34:47The sauce.
34:49That is a weeknight wonder if I've ever, ever had a curry sauce.
34:54The flatbread.
34:56Beautiful, beautiful cooked throughout.
34:58Put that all together, Petro.
35:01Your dish is an absolute cracker.
35:10Petro, this moly is unbelievable.
35:15Rich, gentle in the same time, very well seasoned.
35:20The turmeric is really giving that, that look.
35:23You know, take me, take me.
35:25So, basically speaking, holy moly.
35:30Thanks, guys.
35:33Oh, my God.
35:34Good job, mate.
35:36Ulalu, you're next.
35:39Time to start again.
35:41The flatbread menhaya kofta, which I've been kind of half paying attention to,
35:46I haven't even really had a chance to try it.
35:49I'm just hoping that I have done enough today.
36:02Ulalu, what have you made us and which carb did you use?
36:06I've gone for Andy's flatbread and I've made you some lamb kofta with tatiki.
36:27Ulalu, I think the bread's actually fine.
36:30I think the texture is actually fine.
36:32Mine's quite fluffy, so I think all your struggles paid off.
36:36I think, for me, the problem in the dish lay in the kofta.
36:40The mince that you've used is just very lean.
36:43It's very unforgiving, so if you overcook it a little bit, it ends up very kind of grainy and dry.
36:48It's probably not your best work.
36:50It's not.
36:53You struggle with the recipe for the flatbread and I feel like it's just been this domino effect into every
36:59other element.
37:00The kofta, there's hints of flavour there, but I think it just got absolutely annihilated with the cook on it.
37:09I'm really worried for you today, mate.
37:10Thank you. Good luck.
37:16Min.
37:18So I've made you a Malaysian mama style prawn curry and pilaf rice.
37:24Your prawns are cooked lovely, but your rice is just a little bit undercooked.
37:33I agree.
37:35Today I've made you caraway flatbread with a whipped goat's cheese, caramelised fennel and cherry tomatoes.
37:44Bella, first savoury cook?
37:46Yeah.
37:48I thought that everything was quite sweet, but you've got a really good palate, so you've managed to balance it
37:54all.
37:54If you had hit it with a little bit more acidity, it would have just lifted it a little bit.
38:00Emily!
38:01I've made garlic prawns with an Asian twist and then I made a flatbread with a little bit of oregano.
38:10Your prawns are pretty well cooked. You've butterflied them really beautifully.
38:13The bread's got a nice flavour to it. I'm just not sure that it has a purpose here with the
38:18prawns.
38:19I think if they were saucier, then yeah, I can absolutely get around the mopping.
38:25Great!
38:26I've made a tagliata beef salad on flatbread.
38:31Hefty.
38:32I'm kind of here for like the open sandwich Italian burrito bowl-y like thing that you've just put in
38:38front of me.
38:39I think the cook on steak is beautiful. Maybe a bit more seasoning next time when I send it through
38:43the roof.
38:45Lydia.
38:46I'm calling that steak and onions.
38:48We've got a horseradish labneh and we have the flatbread.
38:52The cuisson on the beef is perfect.
38:54Where I'm not sure about the dish is the sauce.
38:58I do feel it's a little on the sweet side.
39:02Next dish we'd like to taste is Lucy!
39:08It's really scary to serve Poe's noodles to Poe.
39:12Yeah.
39:13This is my fake away noodles.
39:17My elements for this dish are Poe's noodles.
39:20Then I've got my crispy beef and my salty and sweet and sour and spicy sauce as well.
39:39Lucy, you've done a great job of the noodles. They're really nice and springy and I love that you dredged
39:45the beef and deep fried it so that gave that another extra texture.
39:49And then you get to the sauce, which is amazing!
39:59You've just done such a great job of balancing all the sweet, salty and nice heat of vinegar as well.
40:05I think you've done a brilliant job.
40:08Lucy?
40:13Do you know what I just did?
40:14No.
40:15Hama, you've nailed the bread.
40:18Aw!
40:23Everything is well balanced. There's a kick. It's sweet enough. It's very well seasoned.
40:30Thank you for this beautiful dish.
40:32Wow! Thank you guys!
40:40Next up, Melinda!
40:42Melinda!
40:46I had envisioned a really juicy, tasty burger.
40:50It's something you bite in and the juice literally drips down your face.
40:54But...
40:56I feel like mine is not right.
40:59But I'm still walking up there with a big smile on my face and hoping that something, somehow, is going
41:04to make this taste great.
41:08Melinda, 36 minutes on the clock.
41:10Yep.
41:11What did you make?
41:11I've made a flatbread smashed burger with a pickle and a burger sauce and some lettuce.
41:19Right!
41:24Right, shall we dig in?
41:44I'm going to start with the positives. I think your bread was done pretty well.
41:48It was quite thin and pliable.
41:50Although the bread's good, it didn't make me want to go down the flatbread alley for my next burger.
41:57So I'm struggling with the conception of the dish as well.
42:01And I'm struggling with the execution.
42:03What's let it down for me is the patty.
42:34Yeah.
42:36Yeah.
42:39I am sad.
42:42And I've got to be honest with you.
42:44I'm very disappointed.
42:45I've got to serve them.
42:46Yeah, me too.
42:49Thanks, Bluna.
42:50Thanks, Bluna.
42:56Thanks, Bluna.
42:57Thanks, Bluna.
42:58Thanks, Bluna.
43:15The most underwhelming dish is gonna go home today. I really hope it's not gonna be me
43:29Vinny, what's the dish?
43:31I've made some quick spice lamb cutlets yogurt sauce and rocket walnut and grape salad and your flatbreads. I
43:39Put some smoked cheddar in there just to get a bit of a smoke barbie vibe
43:43Right, should we taste? Yes
43:52It's interesting texture
43:59See how your lambs cook
44:04It's quite pink
44:08That one will be okay, I think cuz it's a little that one's good
44:21I'm gonna go
44:22Vinny some
44:24Smashing flavors on this plate of food. I think the herb and yogurt sauce with that dill cucumber
44:29It's really fresh really light perfect for midweek
44:33The lamb
44:35There was one smaller cutlet and it was cooked really nicely more to medium
44:39The bread
44:41It's really doughy
44:44Okay
44:45I thought oh smoked cheddar inside a dough that makes sense
44:48It's added more moisture and more fat content to the dough
44:53Which is a real worry
44:56Visually and in terms of flavors it really does look like something you've made on the barbecue
45:00Like you've got your char down
45:03But then you've just suffered a bit on the actual cooking
45:06And as it stands
45:08Your lamb's a little under and your bread's a little under as well
45:13So it's gonna be interesting to see whether flavor is enough to keep you here
45:19My heart just sinks
45:21My heart just sinks
45:22Two of my elements are undercooked
45:25I'm thinking this is probably gonna be my last cook in the master chef kitchen
45:40Before we get into the bad news
45:43We want to give a special mention to the weeknight wonders that impressed us the most
45:52Annabelle
45:58Lucy
46:05And
46:07Petro
46:14Excellent job you three you are not going anywhere
46:20Sadly some of your dishes missed the mark
46:24I call your name
46:25Please step forward
46:27You're at risk of going home
46:33Alalu
46:41Belinda
46:48And
46:50Vinnie
46:56All your dishes
46:57All your dishes that had flaws
46:59So it came down to the quick carb you chose
47:02And how well it went with your dish
47:06And unfortunately
47:08That means
47:10You're going home
47:15Belinda
47:19I'm so sorry
47:20That's okay
47:21That's okay
47:22I didn't cook good today
47:23So I feel I deserve it
47:25Um
47:29And that's hard
47:31Because I would really love to have been able to
47:34Cook a really good dish today
47:37That I could go out and be proud of
47:42Linda
47:42Linda this is never easy
47:43You've shown us heart and you've really pushed yourself
47:46I really hope you're proud of what you've achieved here
47:49Have you loved being in the Masterchef kitchen?
47:51I have
47:51Meeting you guys
47:52Meeting everyone here
47:53It's been fantastic
47:55Watching what everyone's doing
47:57Has just blown me away
47:58Like if I had to pick anyone who has win right now
48:01I honestly wouldn't be able to pick
48:03Because the talent
48:04And it goes like this
48:05It's such a curveball
48:06So yeah it has been fantastic
48:09Linda I'm afraid it's time to say goodbye
48:11But please keep that dream alive
48:13Promise yes
48:15Thank you
48:16Thank you
48:20I've been watching Masterchef since series one
48:22Well hell
48:24I'm on the show so
48:26Dream accomplished
48:27And to all of you
48:28Thank you
48:30And I've learnt
48:31That I would like to now
48:34Try and take my cooking to another level
48:36I'm so glad you two are still here
48:38I'm going to meet you guys
48:40I don't think you're ever too old to start again
48:45Give it up for Belinda everybody
48:50I've had
48:52Eight career paths
48:53And you know
48:55Let's make it number nine
48:59Tomorrow night
49:00Lift your legs now
49:05Their first team challenge
49:07Will be an enormous feat
49:10We want two mains
49:11Three sides
49:13Plus something sweet
49:14Can they work together
49:17This is craziness
49:18To pull off a Masterchef worthy family feast
49:22We're not at home anymore
49:24No
49:24We're in the Masterchef kitchen
49:25I'm so sorry
49:26I don't want me to be the reason you're going home
49:31We're in the Masterchef
49:34But that's the one with two
49:34A half hour
49:38The Masterchef
49:38The Masterchef
49:38The Masterchef is a man
49:38The Masterchef is a man
Comments