- 57 minutes ago
- #masterchefau
- #season18
- #cookingcompetition
MasterChef Australia Season 18 Episode 11
Get ready for another exciting episode of MasterChef Australia Season 18! The kitchen is heating up as contestants face new challenges that will test their creativity and culinary skills to the limit.
This episode dives deep into the pressure test, pushing our aspiring chefs to their absolute limits. They'll need to dig deep, innovate, and execute flawlessly to impress the judges and avoid elimination.
Expect stunning dishes and nail-biting moments as the competition intensifies. The elimination round promises to be particularly dramatic, with only the best moving forward.
Join us for all the delicious drama and incredible cooking as MasterChef Australia continues its journey to crown the next culinary champion. Who will rise to the occasion and who will be going home?
#MasterChefAU #Season18 #CookingCompetition
Get ready for another exciting episode of MasterChef Australia Season 18! The kitchen is heating up as contestants face new challenges that will test their creativity and culinary skills to the limit.
This episode dives deep into the pressure test, pushing our aspiring chefs to their absolute limits. They'll need to dig deep, innovate, and execute flawlessly to impress the judges and avoid elimination.
Expect stunning dishes and nail-biting moments as the competition intensifies. The elimination round promises to be particularly dramatic, with only the best moving forward.
Join us for all the delicious drama and incredible cooking as MasterChef Australia continues its journey to crown the next culinary champion. Who will rise to the occasion and who will be going home?
#MasterChefAU #Season18 #CookingCompetition
Category
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Short filmTranscript
00:05I can't stop looking at this wall, it's full of the judges' photographs.
00:09Different ages, doing different things.
00:14I can't for the life of me think what this could be.
00:19Good morning, welcome back to the MasterChef Kitchen.
00:24It is never easy to wear a black apron.
00:27You must focus today and deliver your best performance.
00:33I am feeling so nervous.
00:36A one in six chance of going home is not great.
00:39It's the highest I've had so far.
00:41But I've got so much more to show the judges.
00:43So I'm going to give it my all.
00:46All week we've been asking you to share your family faves.
00:49So it's only fair that today we share ours.
00:52The photos over there represent our family traditions.
00:55And family traditions often start with food.
00:58Mum and Dad were school teachers.
01:00So we were lucky that every single school holiday, myself, my two sisters, mum and dad, we'd go up the
01:05coast.
01:06Get the rods and the whole family would go down and fish.
01:12And then we would cook what we caught.
01:15Flour into a pan.
01:17It had come out pretty burnt, pretty crappy.
01:20But it was the fact that the whole family was just picking with our hands and eating something that we'd
01:27spent time to catch that morning.
01:30It's amazing that it doesn't have to be extravagant for it to really mean something.
01:37So in my family, cakes are a very big deal.
01:42My mum was the family cake maker.
01:44And all my weekends were spent sitting on the dining table perch like watching her make sponges and decorating cakes.
01:53So many memories of me sitting in the back seat and mum screeching at my dad to stop driving so
01:59fast.
02:00Because she's nursing some giant cake to take to like an uncle's birthday.
02:04Those moments watching mum make a cake were so formative for me understanding food.
02:10What it meant to use my hands as well.
02:12The love of doing that and creating something beautiful out of nothing.
02:16Poe's picture with loads of cakes, with her family.
02:19It's really good to see her in her element.
02:23It's almost like a little window in their real lives and it's actually pretty special.
02:27We have an abundance of food traditions in my family.
02:31It's honestly hard to narrow them down.
02:33I think being Jewish, we've never been super religious.
02:36But what we've always been really into is the tradition.
02:40We spend every Friday night together as a family.
02:43We go out for Sunday brunch.
02:44We do Pesach or Passover every year with the extended family.
02:48And I feel so lucky that I've had this my entire life.
02:56We always sat around a table, every meal, didn't matter what it was.
02:59And all focus was on eating together.
03:02And it's not necessarily about the food, it's about that togetherness.
03:05And that's a very powerful thing.
03:08For me, obviously, family traditions are fundamental.
03:13It's a necessity.
03:15And when I first met my wife, I knew she would be the lady I wanted to have a family
03:23with.
03:24And by the way, she can't cook.
03:27But one thing she does, she makes that tomato sauce perfectly to the point where she actually does the best
03:34one.
03:36It's not just a recipe.
03:38The smile, the warmth, love before all, passed on by the food.
03:44This is the baton, that's the relay.
03:47It's about passing on.
03:50For today's challenge, we want you to share with us your family food tradition.
03:58We want you to bring us a dish that represents you and your family.
04:03We're giving you 75 minutes with full access to the pantry and the garden is open.
04:09Sadly, the least impressive dish will send its maker home.
04:12Good luck to you all.
04:14We cannot wait to taste your food traditions.
04:19Your 75 minutes starts now.
04:35Today's challenge, it's pulling on the memories and trying to channel your family traditions into a plate of food.
04:41And I mean, why do we cook?
04:43For love, for family, for sharing.
04:46So I'm thinking about the things we do regularly, like gingerbread houses for Christmas and feasts with our friends.
04:51And my mind's going in 20 different directions.
04:55So today's challenge, family traditions.
04:57It's a very open brief, which I think allows them to really cook with emotion.
05:02But that could also be their downfall.
05:04Sometimes their emotions can get the better of them and they can mistake the dish being amazing when it's possibly
05:10the memory.
05:11So they have to learn to wrangle that and still deliver a beautiful MasterChef-worthy dish.
05:15Food for me is always about connection.
05:17So today, it doesn't matter what they cook, but I want to feel connected to them.
05:21It has to be delicious, but I also just want to feel drawn in and understand them and their family,
05:26where they've come from and why it's so special to them.
05:28And I just hope that our contestants can take that memory and take that dish and then elevate it.
05:33That's what they need to do to stay in the competition.
05:37Power walk with you. Power walk. Power walk.
05:40What are you making?
05:42Chicken ball of the lemon soup.
05:44Oh, yes. Now we're talking.
05:47It's a chicken stock amped up with avro, egg and lemon yeast.
05:52So, avro, lemon, egg, lemon soup.
05:54It's a very Greek soup.
05:56The second someone has the sniffles, it's chicken stocks going on and their soup is being made.
06:03You have balls of chicken and rice.
06:05As they cook, the rice sort of gets all frothy in the soup and thickens up the soup.
06:12So, it makes it very nourishing.
06:15It just represents my family and they love it.
06:19The soup is simple, but I am going to elevate it by being very generous with those fresh herbs.
06:24Little bits of halloumi in their chicken balls.
06:27And then, of course, who doesn't like crispy chicken skin?
06:30I'm going to get the broth on straight away and have that simmering literally for the entire 75 minutes.
06:40Oh!
06:40Wow!
06:41Hello!
06:43My mom and my sister are still in Estonia and my grandmother is still in Russia.
06:49I haven't been home for three years.
06:51I want to make sure I cook something that truly means something to me.
06:56For most of my childhood, I would spend summers with my grandparents in Russia.
07:01My grandmas would cook so much food.
07:05I would go in the beginning of summer really tiny and I would come back little chubby kid.
07:11And my mom was like, oh my gosh, what happened to you?
07:16My mom didn't really cook that much, but what I remember is every birthday, every celebration, she would whip up
07:25a cake.
07:26So I'm going to make my Russian honey cake.
07:28It is with my own little twist, like so.
07:32I put a little bit of lemon myrtle in it and I put some macadamia nuts as well.
07:36I have to cook the layers as soon as possible.
07:39After that, I'll need to cool it because if I construct the cake while the layers are still hot, my
07:45whole cake is just going to collapse.
07:47And I don't want that to happen because for me, what's important is that beautiful layer effect.
07:58That's exciting.
08:02Flavortown population, Alalu.
08:03Sorry, I won't distract you.
08:04No, no, it's great. I love it.
08:05Oh really?
08:06Alright, we'll stand here all.
08:07I'm just like locked in, but I'm hearing it all.
08:09Yeah.
08:09We're here to support you and encourage you on your journey to success.
08:14Today I'm making a spice plantain cake with toasted peanuts, which represents my family traditions because it reminds me of
08:21growing up in Lagos.
08:24There's a Nigerian street food called boli and peanuts.
08:27And basically it's a roasted plantain that you have with peanuts just as a little snack.
08:31And so when I was young, every now and then we'd get a chance to have street food and have
08:35the peanuts and the boli.
08:35And it was just this mix of like sweet and savory and crunchy and starchy and soft.
08:40I have really fun memories of it.
08:41So I've turned that into the inspiration for a dessert today.
08:45I love this flavor, but turning it into a cake is definitely a risk.
08:51So I've got some warm spices.
08:52So I've got nutmeg and ginger and cardamom.
08:55Now this isn't a nation cook.
08:57Chances of staying or going can hinge on the smallest details.
09:00So I'm trying to figure out how I might elevate the dish.
09:03Which just touches the accent of plantain.
09:07Because I wanted this cake to be the best it can be.
09:14Come on Lalu.
09:17Make sure we can taste that family tradition.
09:20You've only got one hour to go.
09:23Good time here.
09:25Good time here.
09:27Good time here.
09:38I'm really excited for this challenge.
09:40My eye went straight to this photo of Poe with her mum and a birthday cake.
09:44It reminded me of birthday parties at my house.
09:48So today I'm making an apple and cinnamon entremet.
09:52These are my pistachio and white chocolate spheres.
09:55My strengths in the kitchen are definitely desserts.
09:58I love making cakes, cookies, tarts, entremets.
10:02I think the thing I love most about cooking desserts is that there's so much room for creativity and all
10:08the different ways you can make it look pretty and eye-catching and beautiful.
10:13My dream is to have my own patisserie one day where I can surprise people with unique flavour combinations through
10:18sweets that they already know and love.
10:21Hey Bella.
10:22Hey Bella.
10:23Okay, I can see you're pretty locked in so I'm going to keep this very short.
10:26What are you cooking?
10:27I'm cooking a spiced apple entremet for you guys today.
10:29Wow.
10:30It's a birthday cake I like to make for my family and I've never pulled it off in 75 minutes
10:34but I figure today's the day to try if I want to hear my spot in this competition.
10:38What are we getting layer-wise in the entremet?
10:39It's a white chocolate mascarpone mousse with an apple jelly and a Breton shortbread that has some spiced apples.
10:44Right, so shortbread on the bottom.
10:46Yep.
10:46Mousse.
10:47Mousse, little jelly.
10:48And then gel on the inside.
10:49Yep.
10:49And the mariglaze.
10:50Mariglaze as well.
10:51Wow.
10:51Amazing.
10:52You are pushing it.
10:53What's it going to look like?
10:56It's like a little domey.
10:58Yeah, great.
10:58Are you going that big?
10:59It's a cake-sized entremet.
11:01Wow.
11:01I think so.
11:02In 75 minutes.
11:04Hey, it is family.
11:05You are under the pump.
11:06Yep.
11:06You need to set yourself some little goals in when you need to get things done.
11:10Yep.
11:10And try and keep on time.
11:11Yeah.
11:11Good luck, Bella.
11:15My plan for this cook is to work faster than humanly possible if I'm going to get this
11:20entremet done in 75 minutes.
11:22So I need to get my mousse in the last freezer as soon as possible.
11:27Nice work, Bella.
11:28Nice, Bella.
11:29Come on.
11:32Wow.
11:33That is, um, that's a lot.
11:35A lot.
11:35Not only do you have to make the element, but then you have to construct it, freeze it,
11:39get it out, do another last, construct it, freeze it, get it out.
11:42There's a lot of things that if you don't hit your timings, it can really just snowball.
11:47It's a crazy amount of steps giving wishes out for less than an hour.
11:51Yeah.
12:01This is good day.
12:05Come on, Bella.
12:06Go!
12:12I love seeing photos of people when they're kids.
12:15Look at that guy there.
12:16What happened to him?
12:17He grew some teeth.
12:18Yeah, that's where I was cute and innocent and then everything went downhill from there.
12:21I reckon that looks like a mischief maker.
12:23Nah, I was actually pretty sensible about that.
12:25Were you?
12:26Yeah.
12:26So things got worse.
12:28The day after.
12:31Looking good, Hannah.
12:34I feel like being a mum for kids and lots of dynamics going on in the house,
12:38I've definitely been in a few pressure cooker situations in my life.
12:42So maybe that's training for what I'm doing today.
12:47Hey, Hannah.
12:48Hello.
12:49How are you?
12:49What's your family tradition?
12:50My family tradition, when I got married and left home, I was 18.
12:53Wow.
12:53And our family's really close.
12:55So we started doing a Monday night dinner.
12:57We would come together, mum would cook a roast and we'd always have a good dessert,
13:00like a pav or a sticky date pudding.
13:02Right.
13:02Classic Australian family.
13:03Yeah.
13:03And that is the memory that I put in on today.
13:06Love that.
13:07So what are you cooking?
13:07So I'm cooking your sticky date pudding.
13:09It's one of those dishes that we've all had.
13:12Yeah.
13:12Over our time.
13:13So I think you need to create one of the best sticky dates.
13:16It's so true.
13:16We've ever had.
13:17Yeah, no pressure guys.
13:18No pressure.
13:18I'm really excited to see how your version is better than the original.
13:22Yes.
13:22Good stuff, Hannah.
13:23Good luck.
13:26I'm definitely feeling the pressure today.
13:28So I want to kind of get a couple more elements on.
13:31The way I'm going to try and elevate the sticky date pudding and make it stand out is to do
13:35a really awesome ginger ice cream and some orange butterscotch sauce.
13:42Oh, what's Pat doing?
13:44Pat's got the prawns.
13:46Seafood, seafood.
13:47Andy's photos there, fishing at the beach, takes me back to family holidays.
13:52Every year we used to go holidaying at the coast, throw in the fishing line, catch some flathead.
13:56There was also always a big pile of prawns in the middle of the tables.
14:00You only got to eat what you could peel.
14:01So, you know, the quicker you peel, the more prawns you got.
14:04I actually now live in the area we used to holiday as kids in.
14:08And now I'm making amazing memories with my little girl Frankie.
14:12Prawns play a big part in our family.
14:14And so today I just want to really celebrate prawns.
14:17My absolute favourite in a lot of my family is the prawn bisque.
14:20It's just such an essence of prawn dish and yeah, we really love it.
14:24And I'm just going to do some nice garnishes within the soup that will complement that prawny flavour.
14:29A butter poached prawn, a smoked mussel, fondant potatoes and some roasted fennel as well.
14:37I'm definitely fighting super hard to stay here today.
14:39I'm going into my black apron mode and blocking everything out and just getting in the zone to smash out
14:45a great dish.
14:45I'm a bit nervous having a bisque to a Frenchman but, you know, food doesn't judge.
14:51So let's just make sure it's great tasting and hopefully he loves it.
14:55Give it everything you've got. You have 45 minutes to go!
15:10I still have so much to do with my entremet. This time pressure is really getting to me.
15:15How are you feeling Bella?
15:17No, she's in her zone.
15:21My mousse is now setting in the freezer and it's time to make the apple jelly.
15:25I combine some apple puree with a bit of sugar and gelatin.
15:29Did she just put more gelatin in?
15:31Yeah.
15:32Oh, she's adding more gelatin.
15:33She's more gelatin.
15:34What?
15:36I need to motor if I'm going to get this entremet done.
15:42My apple jelly is now setting in the freezer.
15:45Now it's time to make the Breton shortbread.
15:48I need to run into the pantry.
15:51My mind is getting really scattered at this point, but I am still focused on this end goal
15:58and just have to keep putting one foot in front of the other.
16:04How's it tasting Liz? Happy?
16:06Yeah.
16:07Good.
16:08I'm tasting my avocado lemon soup.
16:10It's getting quite flavourful.
16:12It has a good amount of depth for such a short period of time.
16:16But I really need to get these chicken balls on.
16:20The chicken balls are the mincemeat, lots of parsley, dill, lemon zest, salt, pepper and rice.
16:28And then they're poached in the soup.
16:32Lydia, tell us, what are you doing?
16:34I'm making a Avgolemonor chicken ball soup.
16:38Avgolemonor is like one of my favourite soups.
16:41I make it out of mince chicken balls with some rice in it and dill and lemon and parsley.
16:47So how are you going to introduce the rice into your soup?
16:48The rice will be raw in the mince balls and then cooked in the broth.
16:53You're not worried about the rice to be cooked on time?
16:56No.
16:57I've cooked this soup a lot of times, so...
17:00Okay.
17:01Good luck, yeah?
17:01Good luck, Lydia.
17:02Good luck.
17:04The rice is meant to be cooked in these chicken balls, but it's not yet.
17:10Um...
17:10But it will be.
17:13I take the honey cake out of the oven.
17:17And it's perfect.
17:19Nice, Alyona!
17:21That was awesome!
17:24I feel really focused.
17:26It's like I feel everything around me has just disappeared and I'm the only person in this kitchen.
17:32The other element that I need to nail is the cream.
17:36While my layers are cooling in the fridge, I need to make the cream with some sour cream and lemon
17:42myrtle through it to get that native Australian twist.
17:46This cake is really me.
17:50Look at this guy go.
17:52Flash me that cheeky smile.
17:55Hey!
17:57And my spice plantain cake comes out of the oven and it smells great.
18:01Beautiful, Alalu.
18:02Gorgeous, Alalu.
18:05I'm worried about doing a cake for an animation cook, so I'm going to make this dish while also sticking
18:10true to the heritage of the dish.
18:12I'm hoping that the judges see something that they recognise, but then when they eat it,
18:17are very surprised by what they're experiencing.
18:20The spice plantain cake is quite sweet.
18:23Go, Alalu!
18:24Yum!
18:25So, I'm going to use lime syrup as a bit of a soak to cut through some of the sweetness.
18:31Ooh!
18:32Salty cream!
18:33Salty!
18:34I am also making kind of sausage chantilly because the salt can help, you know, balance out the sweetness.
18:40This dish has a lot of meaning to me.
18:42It was a treat when I was younger and to be able to recreate it but in my own spin,
18:47I think that's the ingredients for being safe today.
18:51Make it delicious!
18:5330 minutes to go!
18:54Woo!
18:58Woo!
18:59Woo!
19:00Woo!
19:00Woo!
19:01Woo!
19:06Hannah, what kind of caramel do you want?
19:08It's just like a Butterscotch caramel but with orange in it.
19:10Love it.
19:11And nothing like an experiment in an elimination end.
19:14Going bold, girl.
19:15I love it.
19:15I'm feeling pretty relaxed at this point because I'm ahead of my cook.
19:19My sticky date pudding's in the oven, my crumbs in the oven, my ginger ice cream's done.
19:23Hannah, how's it looking?
19:25Have you tasted it?
19:26Have you tasted it?
19:26Yeah, I'm really happy with it.
19:27Yeah, great.
19:28Gingery.
19:29Beautiful.
19:29And I know I've got time up my sleeve right now, which doesn't happen a lot in this kitchen.
19:35Hannah, how are you?
19:37Oh, yes.
19:37Hi Hannah.
19:38Ooh, what are you doing?
19:40I'm going to do a sticky date pudding with an orange caramel with a ginger ice cream
19:44and a ginger crumb.
19:45I need to let you know.
19:46Yes.
19:47Back in the UK, the first things I start doing is to drive up to Whitehaven Parmel, up north,
19:54to buy those sticky toffee pudding.
19:57Oh, stop it.
19:57And I mean that, by the way.
19:58You're taking 300 miles, yeah?
20:00No pressure on that.
20:00So I think I've got an enormous amount of expectation on you.
20:03Okay.
20:04Did you manage to put a bit of salt into your cake?
20:09Did I salt it?
20:10Woo!
20:11Stop it.
20:13Either way, we see.
20:17The doubt is starting to creep in a little bit.
20:33I'm feeling really nervous.
20:35Those ones are working and they're cooking and they're fine.
20:37But I'm a little bit concerned I didn't mix them well enough.
20:41This sticky date pudding isn't good.
20:43I'm going to go home.
20:46So I'm going to make another one.
20:49My ice cream's done.
20:50My caramel needs a little bit of work.
20:52I don't want this to end now.
20:56It's all hustle from here, just 15 minutes to go!
20:59Come on!
21:02Come on!
21:03Come on, Leia!
21:03Come on, Leia!
21:05You've got this!
21:05She's pushing!
21:06Come on!
21:07Party for Buffy!
21:08Come on!
21:09Come on, Bella!
21:10Woo!
21:11You've got this, Bella.
21:12You've got this, girl.
21:13You've got this.
21:14My entremé is still setting in the blast freezer.
21:18It's almost, almost.
21:20Almost there.
21:21It's almost set, but it definitely needs some more time.
21:24How's your timing going?
21:26Okay.
21:27Okay.
21:27I'm still a bit worried about the set of the entremé, but...
21:29Is it obviously in there?
21:31Yeah, yeah, yeah.
21:31Okay, cool.
21:32Keep it closed.
21:33We're getting towards the end of the cook, and I have a lot to do.
21:38My Breton shortbread base with cinnamon apples is in the oven cooking,
21:42and I just realised I need to make my mirror glaze.
21:46If I just keep moving, I do have a chance of getting this on the plate.
21:53Oh, that smoker!
21:55Yeah, Paddy!
21:57Woo!
21:58A lot of the elements for my prawn bisque are starting to be finished.
22:03The mussels and prawns are all but done.
22:06Potatoes and fennel are done.
22:08Oh, wow, Pat!
22:10That's perfect!
22:11Such good colour!
22:13But the star of the show is still in the pot and not finished,
22:16so I just really need to focus all my energy into the bisque,
22:19and I'm really just adjusting the salt and the lemon
22:22until I'm just absolutely stoked with the flavour.
22:25I love the taste of the bisque, but I just want it to be a bit more intense,
22:28so hopefully I can get that flavour down, get the seasoning perfect,
22:32get these prawns cooked perfectly, and, yeah, we'll be on the money.
22:38I'm feeling good. I enjoy making this cake, and so I feel good.
22:41I just want to make sure I keep moving faster.
22:43For my spiced plantain cake, I have a sauce of chantilly done,
22:46the cake with the lime syrup cooling.
22:48But this is an elimination cook, and the stakes are really high.
22:52I'm like, mate, step it up.
22:54I decide to make a ginger custard to top it all off.
22:57Woo!
22:57Come on, Lily!
22:58Let's go, buddy!
22:59Too easy for you, brother!
23:00And the custard can be very ginger-forward and a little bit fiery,
23:04so when you have a bite, you have a bit of extra, like, oomph.
23:12Oh, wow! Look at that!
23:14Oh, that was quick.
23:15Oh, is this a honey cake?
23:16Yeah.
23:18Oh, I love this.
23:20That looks so good.
23:22Nice, Eleona!
23:23I am so proud of what I see in front of me.
23:27Come on, Eleona!
23:28Because I have never made this cake in such short period of time.
23:33You need a turntable, girl!
23:36Normally, I serve it with fresh raspberries,
23:38but maybe just fresh raspberries are not going to be enough.
23:41So I'm going to make this raspberry sauce.
23:47That's also going to look really beautiful on the plate
23:49and complement the cake.
23:52Come on, Lydia!
23:54Use those muscles, lady!
23:55It's time to have a lemon or the soup,
23:59which is the whisking of the eggs and lemon juice together.
24:08The eggs is to thicken your soup?
24:10Yeah.
24:11Wow.
24:11I'm tempering them with the lemon juice.
24:14I am going to temper them by adding the hot broth,
24:18and that will bring up the temperature of the egg
24:21so it doesn't split.
24:28Mmm!
24:30The eggs thicken the soup,
24:32and the lemon gives it acidity and yumminess.
24:38Check on the chicken skin.
24:40They look great.
24:42Pulling them out.
24:43And I'm going to lightly play and fry the halloumi,
24:47so as the judges are reading the soup,
24:49every now and then they might get a little mouthful
24:51of salty halloumi goodness.
24:55Don't get left behind!
24:57Ten minutes to go!
25:00Come on, Paddy!
25:01Come on!
25:03Come on!
25:03Come on up!
25:04Let's go!
25:07Let's go!
25:08Let's go!
25:08Let's go!
25:08Let's go!
25:08Let's go!
25:10Let's go!
25:12Sorry, that's hot.
25:14The adrenaline is running through my body.
25:16I don't think I've taken a breath for the past hour.
25:24It's the moment of truth.
25:25I need to unmold this entremé.
25:29It's coming.
25:31It's coming, Bella.
25:32Gentle, gentle.
25:33No, that's okay.
25:34You've got more time.
25:39My entremé should pop out of the mould easily.
25:42I'm really worried.
25:45Careful, Bella.
25:52Hot knife?
25:54I don't know.
25:56Can I cut this mould?
25:58Do what you need to do, girl.
26:00Oh!
26:01Yes!
26:02Yes!
26:07If I don't get this out,
26:10I have nothing to put on the plate today.
26:12You've got to go.
26:13That's the move.
26:14Tell the judges that's a look.
26:16But I don't know about this.
26:25I don't know about this.
26:26Yes, Bella.
26:26Can I cut this mould?
26:29Yes!
26:29Yes!
26:30Yes!
26:30Yes!
26:31Do what you need to do, girl.
26:33Just tell the judges not to look.
26:37If I don't get this out,
26:39I have nothing to put on the plate today.
26:42That's it, Bella.
26:43Come on!
26:45This is do or die.
26:47At least the judges will be able to taste something.
26:51Finish strong!
26:53Three minutes to go!
26:57Three minutes to go!
26:59Three minutes to go!
26:59Three minutes to go!
27:02Three minutes to go!
27:03Yes, everyone!
27:04Nice!
27:06That was very love, Lou.
27:07She's pushing!
27:08She's pushing!
27:09I managed to get my second pudding out of the oven.
27:11but this sauce is just not quite hitting the mark.
27:15There's something not right with it.
27:16I'm really worried, is it the best pudding in the world?
27:19And is this sauce actually going to work?
27:22Get down, get down, get down!
27:24If this bowl of avu lemon or soup
27:27doesn't represent family tradition for me,
27:29I don't know what does.
27:32Is that rice cooked?
27:33A hundred percent.
27:3530 seconds to go!
27:3730 seconds!
27:3730 seconds!
27:39Clean your voice!
27:40Come on!
27:41I'm not happy with this.
27:43This is not how I've been presenting it at home,
27:45but hopefully the inside will have some pretty layers and flavours.
27:5210, 9, 8, 7,
27:552, 5, 4, 3, 2, 1!
28:07Come on, come on!
28:08Yeah, come on!
28:09Come on, come on!
28:15Oh, my God.
28:29Lydia, what is the dish?
28:31Chicken bowl avu lemon or soup.
28:33It's essentially an egg and lemon broth.
28:37Lydia, why the big smile?
28:39I'm very proud to give you this dish
28:42because it is a dish that you cook for your loved ones
28:45and I love that I'm doing that for you.
28:46Oh, I thought you were going to say you love us.
28:48We're so close.
28:48I do love you all.
28:49I do love you all.
28:50I still have to pinch myself to remind myself where I am.
28:54And we're going to taste a dish now.
28:55You're obviously chicken skin at your own...
28:57Oh, nice.
28:58...your own crunchy leisure.
29:00Yeah.
29:00I love crunchy leisure.
29:02Okay.
29:03Thank you very much.
29:03Thank you, Lydia.
29:04Please enjoy it.
29:05Well done, Lydia.
29:06Oh, that looks so good.
29:08So inviting.
29:08I want it to be good.
29:10I want it to be mine.
29:22I'm going to eat it all.
29:37This is unbelievable.
29:39Mmm.
29:40Oh, my God.
29:41That woman is unbelievable.
29:44Sean Christoph, what's on the side of the jug?
29:47Do you know when you eat something good
29:48and your brain just is not even thinking?
29:50Mmm.
29:51You're just consuming and experiencing?
29:53Mmm.
29:53I will remember this and crave it for the rest of my life.
29:57It is just so delicious.
29:59That broth is just packed full of chicken-ness, chickeniness and lemoniness.
30:08Everything that she said she wanted it to be is there.
30:11So those chicken balls, like, they just fall apart in your mouth.
30:15It's a bowl-slurpingly delicious chicken soup.
30:18She's used quite a lot of pepper in there as well,
30:20so you get this beautiful, warming hug of spice at the back of your palate.
30:24And then adding in that halloumi, it's, you know, it's this salty, squeaky, fun time
30:30with all those little cubes in there.
30:32Just having the pleasure to enjoy this wonderful soup.
30:35We feel like a family, in a way.
30:39What was the most pleasurable part is when she introduced her egg as tempered,
30:47the broth, just at the last minute, at the right temperature.
30:56I would say that is in the top five tastiest things I've had this year, for sure.
31:02Yeah, absolutely.
31:02Like, that is just so, so, so silky and beautiful.
31:06Yeah.
31:06Like, I feel so privileged to eat that.
31:08Same.
31:10I think she's same. What do you reckon?
31:12Oh, yeah. I reckon she's alright.
31:17I know I've fallen short in the way my dish looks today,
31:22but hopefully the textures and flavours will be enough to save me today.
31:27Hi, Bella.
31:28Bella.
31:34Hi, Bella.
31:42Bella.
31:43Today I've made you my apple and cinnamon entremet.
31:46So there's a Breton shortbread with some cinnamon apples, a white chocolate mascarpone mousse,
31:51and an apple jelly and a mirror glaze.
31:53Thanks, Bella.
31:54Thanks, Bella.
31:57I can really see the vision, but it's a little wonky, huh?
32:00Yeah, particularly because we know how good and how precise she can be.
32:09There's definitely defined lines there.
32:11Mmm.
32:12Okay.
32:25I actually really like the flavours.
32:28I think she's done a really good job of balancing the sweetness.
32:31Having said that, I do feel like when I was cutting through that gel layer, it's heavily set.
32:38It was an interesting choice, and I feel like it's only a choice that she put in there
32:42because she was doing an entremet, because it doesn't taste amazing,
32:45and it definitely doesn't have an awesome texture either.
32:49Mmm.
32:49We have seen hundreds of entremets in this kitchen.
32:52They're meant to look flawless.
32:53Exactly.
32:53Yeah.
32:54And we didn't get that, unfortunately.
32:56You look at a mousse and it's quite dense.
32:59It's a bit gluggy.
33:00There's no aeration in it.
33:01I think it's a shame, because I absolutely adore this girl.
33:05She's super talented.
33:06She's so driven.
33:08I really respect her.
33:11I'm trying to think very carefully what will be my verdict.
33:20Hello.
33:21Hi.
33:22Liana, what have you made?
33:24I made my celebration cake.
33:26It's inspired from Russian honey cake.
33:28Thank you so much.
33:31Let's check out those layers.
33:33Oh, it looks very good.
33:35Whoa.
33:37I can still taste the honey.
33:39It's really fragrant still.
33:40So it's really subtle and very beautifully managed.
33:44I love how it looks.
33:46I love the colours.
33:47I think those layers are stunning.
33:49I think she's done a really good job.
33:53Hello, Pat.
33:55I've made a prawn bisque with a butter poached prawn, some lightly smoked mussels, roasted fennel and fondant potatoes.
34:04This is very inviting.
34:07It is just amazing.
34:09Just smell it.
34:09The power of the shells, of the prawns, the mussels.
34:14The stock has been done very well.
34:16I think it's seasoned perfectly.
34:18Nailed the brief.
34:19Nailed the conception of the dish.
34:21Nailed the execution of the dish.
34:26It's a big risk by doing a cake for an elimination cook because cakes are generally simple.
34:33But I'm hoping that the fact that I have elevated it in terms of really sweating the balance of the
34:38dish.
34:39It's enough to keep me safe from being eliminated.
34:42Alalu.
34:42Hello.
34:43Hey, Alalu.
34:45Mmm.
34:46I've made a plantain cake with some peanuts.
34:49It's inspired by a Nigerian street food dish, oily and peanuts.
34:53How old were you when you were smashing plantains and salted peanuts?
34:56Oh, I mean, I don't remember not doing it.
34:58Oh, really?
34:59Probably from five, six, seven.
35:01Oh, wow.
35:02You know, it's kind of just roasting on the fire on the side of the street and you get it
35:05hot.
35:05So it's a memory that you've then channeled to basically create something.
35:10Yeah.
35:11For me, cooking is a lot about creativity.
35:13And so, well, Nigeria doesn't really eat dessert.
35:16And I have a big sweet tooth.
35:18So I wanted to kind of turn that into a dessert.
35:20And that's how this came about.
35:21We'll taste now.
35:22Thanks, mate.
35:23Alalu.
35:25What do you think, guys?
35:26It's pretty cute.
35:27I think it looks nice.
35:28Yeah.
35:28It is, yeah.
35:33Looks pretty good.
35:35Nice.
35:35Really pleased.
35:53I absolutely love this.
35:55It's good, huh?
35:55I was really concerned that the cake was way too simple.
35:58But the texture is just impeccable.
36:03I think the cake is absolutely epic.
36:07It's lovely.
36:09It's gentle.
36:10And there's a bit of intensity from the spice.
36:14It's just perfect.
36:17This cake to me is like carrot cake and banana bread made at Christmas and had an overachieving
36:24child.
36:26It has that beautiful spice mix through it.
36:28And then you get these little sweet tangy pockets of that lime syrup.
36:32Also that chantilly.
36:34It's so light and fluffy and salted so perfectly.
36:38Plus the crunch and that extra bit of salt from those quite heavily toasted peanuts.
36:44It's a really delicious flavour combination.
36:47This is hard to do.
36:48The fact that he can really sit there and take this memory and distill it into a very simple
36:53cake and anglaise, but then have the smarts to go, I'm going to do this, this and this
36:58to it, to really, really bring it back to a MasterChef worthy palate.
37:02Dynamite, mate.
37:03Dynamite.
37:04I'm super stoked for him.
37:05I think we should be waiting for a long run with him.
37:12The end of this cook was in blur.
37:15Hello.
37:15Hi Hannah.
37:16How are you?
37:17Hello.
37:19I'm not feeling super confident in my dish, but I'm hoping it's good enough to get me
37:23through.
37:33Hello.
37:34Hi Hannah.
37:35How are you?
37:37I've made you a sticky date pudding with a ginger crumb and a ginger ice cream and an
37:42orange butterscotch sauce.
38:04I'm troubled.
38:05You're troubled?
38:06Hmm.
38:07What are you troubled with?
38:09The pudding itself is lovely.
38:12It's really well cooked.
38:13It's nice and moist.
38:14But the butterscotch is not a butterscotch.
38:17She's cooked the orange juice down so much that it's got this kind of marmalady flavour.
38:22It's like an emotion butter.
38:24Oh yeah.
38:24It's nothing toffee.
38:26I just didn't use the sauce.
38:28And I used the ice cream which was very ginger-forward, which I really enjoyed.
38:33I love the ice cream.
38:34I absolutely adore the ice cream.
38:35It is the best thing on that plate for me.
38:37It is so delicious.
38:38But, do you think the ice cream is good enough to save her?
38:41Yeah, I don't know.
38:51Today was an emotional challenge.
38:54You shared your family traditions with us.
38:57So we know these dishes, they were cherished memories on the plate.
39:01Thank you for sharing that with us.
39:04Well done.
39:09A big effort from everybody.
39:11But there was one dish that made us totally feel like one big happy family.
39:18And that belonged to you...
39:20Lydia!
39:31Lydia, that abdurlementor was like the biggest hug on a cold day.
39:37Literally every single one of us were slurping straight out of the bowl, and we could not speak.
39:41we're just diving into the lemony chickeny goodness it was really really spectacular
39:46thank you congratulations thank you you are safe however this is an elimination
39:55and sadly someone would be going on today there were two dishes that missed the mark
40:03if i call your name please step forward
40:13bella and hannah
40:19hannah your sauce was unpleasant okay yeah bella while we really admire your ambition
40:28time got the better of you there were flaws in most of your elements i'm so sorry
40:34but we have to say goodbye bella
40:49bella we absolutely loved having you as part of the masterchef family
40:57your cooking is well beyond your years
41:02what is it about this experience that will stay with you the most um cooking with these amazing
41:09bunch of people has just been so inspiring um yeah being able to like bounce ideas off everyone and
41:15just be with people that share that same passion um yeah it's something that i can't take for granted
41:20um and i've enjoyed every moment bella i just want to say your ambition your tenacity your grit your
41:29determination your ability to just push through under extreme pressure you are one of a handful of
41:38people that have those attributes in absolute spades that means a lot bella i'm so brokenhearted for you right now
41:51you are so young and you have so much talent
41:56i know you're going to be a superstar and i want you to promise me that you're not going to
42:00let this moment define you it's what you actually do after this yeah yeah come give us a hug
42:11i've learned so much from this experience and i am proud of the way that i've showed up every day
42:17in
42:17this competition and pushed myself you are a young girl for the turn of mary bell
42:26home made me promise that this is only the beginning and i'm going to stick to that promise
42:31because i want to share the food i love with so many people and i'm going to find a way
42:35to do that
42:36give it up next week on masterchef australia please give it up for katherine zag
43:00it's viral wonders week crazy their content is absolutely awesome and with their first service
43:09challenge that really cooked for a lot of people before and a surprise immunity pin on the line
43:18they're absolutely clamoring to create something stratospheric can we go viral here yes i flippin love
43:27this dish so much this is like competition winning worthy stuff
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