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  • 2 days ago
2026.S18E10 >>> https://dai.ly/xa85p38
Transcript
00:00.
00:18Here we go!
00:21Woo!
00:23Yeah!
00:24Yeah!
00:25Wow!
00:27Calm down, everybody!
00:29We've done this! Go!
00:32What is happening?
00:34Have they got black patrons on?
00:35Yeah, they do!
00:37Elimination from everyone. Oh, what?
00:39I can see all the judges
00:41standing behind these little prep station
00:43workbenches. Surprise!
00:46And I'm like,
00:47are we having a masterclass today?
00:50This week
00:51is all about family favourites.
00:54Yesterday
00:55we celebrated breakfast.
00:58Today
00:59we're celebrating dinner!
01:03We all know the feeling.
01:05It's a weekday. You come
01:07home after a long day
01:09and you need to whip up something
01:11for dinner. But time
01:13is not on your side.
01:16Well,
01:17we're here to help.
01:19These are our
01:21quick carbs.
01:22So, this is my lovely
01:24oven,
01:25baked, pilaf,
01:28rice.
01:29You need a pan,
01:31need some oil,
01:33then you add an onion,
01:36slice through it.
01:37That goes straight in.
01:39Then the same with the garlic.
01:41Crack them up.
01:43Keep your skin on.
01:44Maybe one or two.
01:46Very important garlic.
01:47A bit of salt.
01:49A bit of black pepper.
01:50And then, straight away,
01:53your rice.
01:54When you cook your rice in oven,
01:57the rice remain intact
01:58and separated,
01:59and it's fantastic.
02:01Then you get your wine.
02:04Then,
02:05add your stock.
02:07Bring it to the boil.
02:08For a good two minutes,
02:10what happens is the rice is swimming lovely.
02:12It's thickening, this and that.
02:14Then you put a lid on.
02:17In the oven,
02:18at about 200 degrees.
02:22For the 10 minutes,
02:23I've got time to decide what I want to do.
02:25Yes, amazing.
02:25Good luck.
02:26Take the tip.
02:28Jean Kousseff'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,
02:41the Greek yoghurt,
02:42which is 180 grams,
02:44that's going to give it a slight sourness,
02:46which you're replacing that flavour,
02:48the 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,
03:00but it'll still be a little bit craggly
03:02because of the high hydration that we've used.
03:05The thing that really interests me about Andy's flatbread
03:07is like the speed of which he can make it.
03:09A bit more flour just for dusting,
03:11because it is quite a wet dough.
03:13And just roll it out.
03:14From having nothing to a really nice fluffy flatbread
03:17in 10 minutes is really, really cool.
03:20Into a pretty hot pan,
03:21because we want the self-raising flour to hit
03:24and immediately puff.
03:26Alrighty, I'm making potato latkes,
03:29which is basically like the Eastern European potato rusty.
03:34All you need for about 10 latkes,
03:37two potatoes, cut them in half,
03:40put them through the grater on a blender.
03:45And what I do is for every two potatoes,
03:50I do one small to medium onion.
03:52So it adds this beautiful umami sweetness
03:55and just takes the whole thing to the next level.
03:58It's great fun to see the judges interacting with us,
04:01sharing some of their skills for the first time
04:03in the MasterChef kitchen.
04:04Got the drained potato and onion here.
04:08You just crack an egg in.
04:10And then just a little bit of a binding agent,
04:12like some breadcrumbs,
04:13bit of flour.
04:15And then you just mix them.
04:18Traditionally, you would eat latkes fried in olive oil.
04:23You essentially just wait for those latkes
04:25to start going golden brown around the edges.
04:29Usually takes a couple of minutes when they're that size,
04:31and then you just flip them,
04:33and it'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,
04:46and then I'm going to add boiling water
04:52and one tablespoon of neutral oil.
04:56There's no technique.
04:58You just want all those starches to bind together,
05:00and 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 ricer.
05:23That's so clever.
05:26Ha-ha-ha-ha-ha-ha.
05:28That goes straight into the water.
05:30Oh!
05:35I never realised that making rice noodles could be so easy.
05:39And as soon as it comes to the surface,
05:42I 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.
05:51So, obviously, you can add anything to those.
05:55They're just waiting there for you to add flavour to.
05:57Woo!
05:58Well done.
06:00These are genius hacks.
06:02Et voila!
06:03This is my lovely oven rice.
06:05So I'm going to take every single quick carb I learnt here today
06:08and put it into my own dinner weekly rotation.
06:11And there you have it.
06:12Super easy, delicious, crispy latkes.
06:15It's genius.
06:16Two ingredients.
06:18Yogurt flatbreads.
06:19Can't get much quicker and simpler than that.
06:22Watching the judges make their quick carbs was really, really cool.
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
06:37because we want you to use one of our quick carbs 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.
07:03It takes me like 36 minutes to even think about what I want to cook for dinner,
07:08let alone actually cook it in 36 minutes.
07:11Oof.
07:11That's nothing, man.
07:15I've got some good news, that.
07:17Pantry and Garden, fully open.
07:20The bad news is though,
07:23one 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.
07:33It's time to ask now.
07:34Come on!
07:35Good luck!
07:38Oh, sorry.
07:39Go, go, go, go!
07:41Spot for the rice.
07:42Spot for the rice.
07:45I don't see any wording pens.
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.
07:55You have to make sure that your carb goes well with your dish
07:58and you need to remember all the steps to make that quick carb perfectly.
08:02Oh, my God.
08:04Have you done that combination 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.
08:34And, 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.
08:48What'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.
09:13If that sauce is dull or lacks flavour, then, yeah, I'm probably going home.
09:24Whoa, that'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 puddin'eska.
09:37Whenever we're looking for a quick meal, we always go to puddin'eska.
09:39So, that's where my mind went.
09:42Hey, Bella.
09:43Hey.
09:44I see KitchenAid, self-raising flour.
09:46Flatbread?
09:47Yeah, flatbread it is.
09:48What are you going to do?
09:49Um, today 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.
09:56Um, and some caramelised fennel and caramelised cherry tomatoes.
09:59It's what I would eat on a weeknight.
10:00Yeah.
10:00Okay, if you like it, I'm going to hopefully love it.
10:02Good luck.
10:03Yeah.
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?
10:18Uh, I am doing garlic prawns, uh, 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 and today is, um, yeah, it's a great
10:39one.
10:41Today I'm cooking chicken and rice.
10:43I do great chicken and rice.
10:45Everyone eats chicken and rice.
10:46And some bowls.
10:48I really love pilaf and I think that with some chicken and a really nice mushroom sauce would be a
10:54fantastic, really yummy mid-week dish.
10:59On a weeknight I cook for my partner Justin and 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.
11:16I've had many career paths from recruitment, retail, bank manager, cabin crew, marketing.
11:25But I've been dreaming about being in the food industry for 45 years.
11:30It's never too late and my food dream is to open a cooking school and now it's my time to
11:36follow my dreams.
11:37Oh my god, that's gone everywhere.
11:40The competition is very stiff.
11:41I thought I knew a lot about food but these kids, they are amazing.
11:46They are blowing my mind.
11:49I'm concerned that my dish is too simple.
11:52Far out. I'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. I can't even think what I'm doing.
12:02You know what? The flatbreads are really quick and easy and tasty.
12:07Right.
12:08Well, I totally pivoted. I was going to do something and I'm doing a flatbread burger.
12:11Smashed 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, then cheese and then there will be a pickle, a burger
12:31sauce and some chiffonade lettuce.
12:35Did you think you made the right decision?
12:37I hope so.
12:37From my rise to handy 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.
12:46Oh, good luck.
12:50Good luck.
12:50Really good, Casper.
12:57Woo!
12:58Come on, Alou.
13:00In my house with weeknight dinners, it's me and my partner, Ashley.
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.
13:15Yes, and fiancée.
13:16And 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 during food.
13:25I'd make it leisurely.
13:28When I got music in, I'm not really trying to be that fast.
13:33But 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, you 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.
13:58I love it, that 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.
15:05We're halfway through.
15:05And 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.
15:49And it's a really fresh, coconutty, lightly spiced curry.
15:53Nice, Pedro. Good pace.
15:55The curry is one of the most important elements,
15:58but they have put quite a big emphasis on the quick carb today.
16:01So 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, Pedro.
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.
16:29But prawns have a super quick cook time, so I'm going for it.
16:34Aaron, tell me when it's ten.
16:36Yeah, will do.
16:40Min, 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.
16:59Are you now?
17:00Yeah.
17:01Tell me, what is your dish, and what is your card?
17:03I am making flatbread and some soup.
17:07It's going to be some white bean, pavolinero.
17:10Wow, good luck, yeah?
17:13Lots of flatbreads.
17:14Oh, we've got laktas 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.
17:26Hoping 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 card 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, adds flavour.
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, shallot,
18:46it's got a bit of heat from some chilli. It's really yummy.
18:50So I think it'll go really nicely with the farramundi.
18:53That's it, Annabelle, nice.
18:55I'm filleting 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, let's just hope that this one is good enough to keep you from going
20:26home.
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, eight minutes to go.
20:54Keep on going.
20:58If you could sell that smell, you'd be very rich.
21:03Come on Vestra, come on.
21:06Shit.
21:09I've only gotten one flatbread out and I've only got eight minutes to go.
21:14I haven't even gotten started on my curry sauce yet.
21:19And 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.
21:28Otherwise, I'm not going to get it played up.
21:31Oh, a little speed run.
21:33That was fast. I didn't even see it.
21:35Yeah.
21:36We forget it's an elimination.
21:38Yeah.
21:54Come on Vestra, come on.
21:56Oh, be 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.
22:18And that second batch of dough also looks rubbish and there'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, five minutes to go!
22:47Come on, let's go!
22:49Five minutes!
22:50Five minutes!
22:55Oh, look at Grace's monster flatty.
23:01Oh, good colour, Em and Lukey, come on!
23:04I'm still doing the romesco and the chimichurri, but I'm really pushing for time here.
23:09So little time, it's incredible.
23:12Look at you go, Luz, come on!
23:15For my fake away dish, I've got my beef, which is coming out of 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 like umami, salty, sweet, sour as well.
23:41And then just like a nice chilli here.
23:44Alright, 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, use the muscles!
23:50...is to make pose 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.
24:00Come 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.
24:17And there'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?
24:39I don't even know if I've got everything.
24:40I'm trying 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!
25:06Not long!
25:07Woo!
25:08Oh, looking good, Lydia!
25:11Deep breath, fella.
25:12You'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.
25:34Alright.
25:37I'm looking at my fish in the pan and I've got a test piece which I take out.
25:41I'm hoping to see perfectly cooked flesh.
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, you know.
26:24It didn't have a lot of time in the pan because I hit it so hard with that heat on
26:27the outside.
26:28So it would overcook if I left it any longer.
26:30So I'm just hoping that it's cooked all the way through.
26:33Final push!
26:3430 seconds!
26:3530 seconds!
26:36Get it on the plate!
26:40This 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...
26:5210...
26:539...
26:548...
26:557...
26:566...
26:575...
26:584...
26:593...
27:002...
27:011...
27:02That's it, everybody!
27:06Good work, man.
27:10Oh, man, that was...
27:12That was a hectic one.
27:14Alright.
27:16You want to hold on?
27:17Yeah.
27:17Good job.
27:19That was definitely super chaotic.
27:21Um, but 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.
27:43Um...
27:45Yeah.
27:45Not good.
27:49No words.
27:52Yeah.
27:53I just want to stay, having so much fun with everyone and learning a lot, and...
27:58Yeah, it'd be good to stay.
28:05First dish we'd 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, and it'd be raw.
28:29I am preparing that maybe I will be going home today.
28:42Right. Annabelle, tell us, what have you made?
28:45I 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? And I wrote rice.
29:06I trust your recipe. I think you did a really awesome demonstration, and you're a fantastic cook.
29:13Can you say that again?
29:14And I think you would not lead us.
29:16So, I can't hear very well. Can you say that again?
29:20Do you think the fish, looking at the thickness, is going to be perfectly cooked?
29:24I'm a little worried about the fish, to be honest. I think, if anything, it might be a bit under.
29:29Um, it 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 bomb on this, not my favorite fish.
29:58What's your favorite fish?
30:02My favorite fish, you want to know which one it is?
30:04Please.
30:04It's today.
30:12This is extraordinary how you've managed to end up with a rice cooked so well.
30:18Really?
30:21You, he's chewing, he's soft, he'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-Kustof demoed, and just did
30:50your own version of it.
30:51That coconut sambal and rice combination 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.
31:01I'm seriously stealing that.
31:03Yeah.
31:08Pat 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.
31:30I loved it.
31:32I loved it.
31:33Aliona.
31:34I've made white bean and cavallanera soup with pancetta and flatbread.
31:4336 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.
32:01Caspar, really 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.
32:15I've made a sesame peanut noodle with pork.
32:19And 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!
32:41I've made your latke with romesco sauce, chimichurri,
32:45and toasted pine nuts.
33:01Middle Eastern latkes, is that what we're going with?
33:05Yeah.
33:07OK.
33:08Well, apart from chimichurri being from Argentina
33:11and romesco being from Spain,
33:14it is so delicious.
33:17No, but in all honesty, mate,
33:19like, I don't care where you get things from
33:20as long as it is delicious.
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
33:30that I think is actually really successful.
33:33Your romesco sauce is delicious.
33:35I love that nuttiness to it, the texture of it.
33:39Thank you very much.
33:42Petro, you're cooking, mate. Let's go!
33:45This cook has been absolutely crazy.
33:49I only had about eight minutes to make my moily.
33:52I just hope that there's been enough time to develop the flavours
33:56in this curry to save me from elimination.
34:02Petro, what have you cooked for us?
34:05I've made a prawn moily with flatbread,
34:08which I've spiced with,
34:10toasted cumin seeds and fenugreek leaves.
34:13Ooh.
34:14Should we toast?
34:15Yes.
34:32Let's break this down.
34:37The prawns.
34:38Like, unbelievable cook on the prawns.
34:41Oh.
34:42Jeez.
34:43Did you just throw something out?
34:44I was expecting a massive twist there.
34:46I'm not gonna...
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 look.
35:23You know, take me, take me.
35:25So, basically speaking, holy moly.
35:28Holy moly.
35:30Thanks, guys.
35:33Oh, my God.
35:34Good job, mate.
35:36Ulaloo, you're next.
35:39I'm having 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.
36:02Ulaloo, 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.
36:27Ulaloo, 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.
36:44So, 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,
36:55and I feel like it's just been this domino effect into every other element.
37:00The kofta, there's hints of flavour there,
37:04but I think it just got absolutely annihilated with the cook on it.
37:09I'm really worried for you today, mate.
37:11Thank 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.
37:34Bella!
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.
38:15I'm just not sure that it has a purpose here with the prawns.
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 the steak is beautiful.
38:41Maybe a bit more seasoning next time when I send it through the 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.
39:41They're really nice and springy, and I love that you dredged the beef and deep fried it, so that gave
39:47that 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.
40:25There's a kick.
40:26It's sweet enough.
40:28It's very well seasoned.
40:30Thank you for this beautiful dish.
40:32Wow!
40:32Thank you guys!
40:40Next up, Melinda!
40:46I had envisioned a really juicy, tasty burger.
40:50Something 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
41:01and hoping that something, somehow, is going to make this taste great.
41:08Melinda, 36 minutes on the clock.
41:10Yep.
41:11What did you make?
41:11I've made a flat bread smashed burger with a pickle and a burger sauce and some lettuce.
41:19Right.
41:24Right, shall we dig in?
41:45I'm going to start with the positives.
41:46I 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 flat bread 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.
42:06Yeah.
42:06You know, a smash burger lives and dies on hard caramelisation of the beef.
42:12And there was little to none, unfortunately.
42:17Oh, Belinda, this is a bit of a toughie for me.
42:20You know, you want to go hard and fast with a smash patty to get that caramelisation.
42:26Without that hard and fastness, it makes the meat taste a bit like it's been steamed
42:30and there wasn't hits of seasoning in there either.
42:32So it was quite tough, quite rubbery and also a bit dry.
42:36Yeah.
42:39I am sad.
42:42And I've got to be honest with you.
42:44I'm very disappointed.
42:46Yeah, me too.
42:49Thanks, Belinda.
42:56Next up, let's go, Vinny.
43:02Looking at my plate, it looks really, really good.
43:05If I got served that for my weeknight dinner, I'd be pretty happy with that.
43:10But there's always the doubts in the back of your head, especially on Black Apron Day.
43:15The most underwhelming dish is going to go home today.
43:18I really hope it's not going to be me.
43:29Vinny, what's the dish?
43:31I've made some quick spice lamb cutlets, yoghurt sauce and rocket walnut and grape salad and your flatbreads.
43:39I put some smoked cheddar in there just to get a bit of a smoke barbie vibe.
43:43Right, should we taste?
43:45Yes.
43:52It's an interesting texture.
43:59See how your lamb's cooked.
44:04It's quite pink.
44:08That one will be okay, I think, because it's a little...
44:11That one's good.
44:22Vinny, some smashing flavours on this plate of food.
44:26I think the herb and yoghurt sauce with that dill, cucumber, it's really fresh, really light, perfect for midweek.
44:34The lamb, there was one smaller cutlet and it was cooked really nicely, more to medium.
44:39The bread, it's really doughy.
44:44Okay.
44:45I thought, oh, smoked cheddar inside a dough, that makes sense.
44:49It's added more moisture and more fat content to the dough, which is a real worry.
44:56Visually and in terms of flavours, it really does look like something you've made on the barbecue.
45:01Like, you've got your char down, but then you've just suffered a bit on the actual cooking.
45:06And as it stands, your lamb's a little under and your bread's a little under as well.
45:13So, it's going to be interesting to see whether flavour is enough to keep you here.
45:19My heart just sinks.
45:22Two of my elements are undercooked.
45:25I'm thinking this is probably going to be my last cook in the MasterChef kitchen.
45:40Before we get into the bad news, we want to give a special mention to the weeknight wonders that impressed
45:46us 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.
46:24If I call your name, please step forward. You're at risk of going home.
46:33Alalu.
46:41Belinda.
46:49And...
46:49Vinnie.
46:56All your dishes, they had flaws.
46:59So, it came down to the quick carb you chose, and how well it went with your dish.
47:06And, unfortunately, that means you're going home.
47:15Belinda.
47:19I'm so sorry.
47:20That's okay.
47:22I didn't cook good today, so I feel I deserve it.
47:27Um...
47:29And that's hard, because I would really love to have been able to cook a really good dish today that
47:38I could go out and be proud of.
47:42Linda, this is never easy.
47:44You'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.
47:52Meeting you guys, meeting everyone here, it's been fantastic.
47:55Watching what everyone's doing has just blown me away.
47:58Like, if I had to pick anyone who has to win right now, I honestly wouldn't be able to pick,
48:03because the talent, and it goes like this, it's such a curveball.
48:06So, yeah, it has been fantastic.
48:09Linda, I'm afraid it's time to say goodbye, but please keep that dream alive.
48:14Promise.
48:14Yes.
48:20I've been watching MasterChef since series one.
48:23Well, hell, I'm on the show, so, um, you know, dream accomplished.
48:27And to all of you, thank you.
48:30And I've learnt that I would like to now try and take my cooking to another level.
48:36Oh, I'm so glad you two are still here.
48:41I don't think you're ever too old to start again.
48:45Give it up for Belinda, everybody!
48:51I've had eight career paths, and, you know, that's making number nine.
48:59Tomorrow night...
49:01Lift your legs now!
49:05Their first team challenge will be an enormous feat.
49:10We want two mains, three sides, plus something sweet.
49:15Can they work together...
49:17This is craziness!
49:18...to pull off a MasterChef-worthy family feast?
49:23We'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.
49:37I'm so sorry.
49:38I don't want me to be the reason you're going home.
49:38This is what they want.
49:38He's a couple of men, but my friends have a great day.
49:38They're built-up, and they're not there.
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