- 13 minutes ago
2026.S18E11
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00:00.
00:23Come on, guys! Come in!
00:26Good morning!
00:31Yeah!
00:33Come on, Bella!
00:34And on, Pat!
00:35I can't stop looking at this wall.
00:38It's full of the judges' photographs.
00:40Different ages, doing different things.
00:44I can't for the life of me think what this could be.
00:50Good morning.
00:51Welcome back to the MasterChef kitchen.
00:55It is never easy to wear a black apron.
00:59You must focus today and deliver your best performance.
01:05I am feeling so nervous.
01:07A one in six chance of going home is not great.
01:11It's the highest I've had so far.
01:13But I've got so much more to show the judges, so I'm going to give it my all.
01:18All week, we've been asking you to share your family faves.
01:22So it's only fair that today we share ours.
01:24The photos over there represent our family traditions.
01:28And family traditions often start with food.
01:31Mum and Dad were school teachers, so we were lucky that every single school holiday,
01:36myself, my two sisters, Mum and Dad, we'd go up the coast.
01:40Get in the rods and the whole family would go down and fish.
01:46And then we would cook what we caught flour into a pan.
01:51It had come out pretty burnt, pretty crappy, but it was the fact that the whole family was just picking
01:56with our hands.
01:58And eating something that we'd spent time to catch that morning.
02:04It's amazing that it doesn't have to be extravagant for it to really mean something.
02:12So in my family, cakes are a very big deal.
02:17My mum was the family cake maker and all my weekends were spent sitting on the dining table perch,
02:23watching her make sponges and decorating cakes.
02:28So many memories of me sitting in the back seat and mum screeching at my dad to stop driving so
02:35fast.
02:35She's nursing some giant cake to take to like an uncle's birthday.
02:41Those moments watching mum make a cake were so formative for me understanding food.
02:46What it meant to use my hands as well.
02:48The love of doing that and creating something beautiful out of nothing.
02:53Po's picture with loads of cakes, with her family.
02:56It's really good to see her in her element.
03:00It's almost like a little window in their real lives and it's actually pretty special.
03:04We have an abundance of food traditions in my family.
03:09It's honestly hard to narrow them down.
03:11I think being Jewish, we've never been super religious,
03:14but what we've always been really into is the tradition.
03:18We spend every Friday night together as a family.
03:21We go out for Sunday brunch.
03:23We do Pesach or Passover every year with the extended family.
03:26And I feel so lucky that I've had this my entire life.
03:34We always sat around a table, every meal, didn't matter what it was, and all focus was on eating together.
03:41And it's not necessarily about the food, it's about that togetherness.
03:44And that's a very powerful thing.
03:46Yeah.
03:48For me, obviously, family traditions are fundamental.
03:52It's a necessity.
03:55And when I first met my wife, I knew she would be the lady I wanted to have a family
04:03with.
04:04And by the way, she can't cook.
04:07But one thing she does, she makes that tomato sauce perfectly to the point where she actually does the best
04:15one.
04:17It's not just a recipe, the smile, the warmth, love before all, pass on by the food.
04:25This is the button, that's the relay.
04:29It's about passing on.
04:32For today's challenge, we want you to share with us your family food tradition.
04:39We want you to bring us a dish that represents you and your family.
04:45We're giving you 75 minutes with full access to the pantry and the garden is open.
04:51Sadly, the least impressive dish will send its maker home.
04:55Good luck to you all.
04:56We cannot wait to taste your food traditions.
05:02Your 75 minutes starts now.
05:19Today's challenge, it's pulling on the memories and trying to channel your family traditions into a plate of food.
05:25And I mean, why do we cook?
05:27For love, for family, for sharing.
05:30So I'm thinking about the things we do regularly, like gingerbread houses for Christmas and feasts with our friends.
05:36And my mind's going in 20 different directions.
05:39So today's challenge, family traditions.
05:42It's a very open brief, which I think allows them to really cook with emotion, but that could also be
05:48their downfall.
05:49Sometimes their emotions can get the better of them and they can mistake the dish being amazing when it's possibly
05:56the memory.
05:57So they have to learn to wrangle that and still deliver a beautiful MasterChef-worthy dish.
06:01Food for me is always about connection.
06:03So today, it doesn't matter what they cook, but I want to feel connected to them.
06:07It has to be delicious, but I also just want to feel drawn in and understand them and their family,
06:12where they've come from and why it's so special to them.
06:14And I just hope that our contestants can take that memory and take that dish and then elevate it.
06:20That's what they need to do to stay in the competition.
06:23Power walk with you. Power walk. Power walk.
06:27What are you making?
06:29Chicken bowl of the lemon soup.
06:31Oh, yes. Now we're talking too much.
06:34It's a chicken stock amped up with avro, egg and lemon yeast.
06:40So avro, lemon, egg, lemon soup.
06:42It's a very Greek soup.
06:44The second someone has the sniffles, it's chicken stocks going on and this soup is being made.
06:52You have balls of chicken and rice.
06:54As they cook, the rice sort of gets all brothy in the soup and thickens up the soup.
07:01So it makes it very nourishing.
07:04It just represents my family and they love it.
07:08The soup is simple, but I am going to elevate it by being very generous with those fresh herbs.
07:13Little bits of halloumi in their chicken balls.
07:16And then of course, who doesn't like crispy chicken skin?
07:19I'm going to get the broth on straight away and have that simmering literally for the entire 75 minutes.
07:30Oh!
07:31Wow, hello.
07:33My mom and my sister are still in Estonia and my grandmother is still in Russia.
07:39I haven't been home for three years.
07:41I want to make sure I cook something that truly means something to me.
07:47For most of my childhood, I would spend summers with my grandparents in Russia.
07:52My grandmas would cook so much food.
07:56I would go in the beginning of summer really tiny and I would come back a little chubby kid.
08:03And my mom was like, oh my gosh, what happened to you?
08:08My mom didn't really cook that much.
08:11But what I remember is every birthday, every celebration, she would whip up a cake.
08:18So I'm going to make my Russian honey cake.
08:20It is with my own little twist, like so.
08:24I put a little bit of lemon myrtle in it and I put some macadamia nuts as well.
08:29I have to cook the layers as soon as possible.
08:32After that, I'll need to cool it.
08:34Because if I construct the cake while the layers are still hot, my whole cake is just going to collapse.
08:41And I don't want that to happen because for me, what's important is that beautiful layer effect.
08:52That's exciting.
08:56Flavortown population, Alalu.
08:57Sorry, I won't distract you.
08:58No, no, it's great. I love it.
08:59Oh, really? Thank you.
09:00Alright, we'll stand here all cooked.
09:02I'm just like locked in, but I'm hearing it all.
09:03Yeah.
09:04We're here to support you and encourage you on your journey to success.
09:09Today, I'm making a spice plantain cake with toasted peanuts.
09:14Which represents my family traditions because it reminds me of growing up in Lagos.
09:19There's a Nigerian street food called bolly and peanuts.
09:22And basically, it's a roasted plantain that you have with peanuts just as a little snack.
09:26And so when I was young, every now and then, we'd get a chance to have street food and have
09:30the peanuts and the bolly.
09:31And it was just this mix of like sweet and savory and crunchy and starchy and soft.
09:36I have really fond memories of it.
09:37So, I've turned that into the inspiration for a dessert today.
09:41I love this flavor, but turning it into a cake is definitely a risk.
09:47So, I've got some warm spices.
09:49I've got nutmeg and ginger and cardamom.
09:52No, this isn't a nation cook.
09:54Chances of staying or going can hinge on the smallest details.
09:57So, I'm trying to figure out how I might elevate the dish.
10:01Just touches to accent the plantain.
10:05Because I wanted this cake to be the best it can be.
10:12Woo!
10:12Come on, Lalu!
10:15Make sure we can taste that family tradition.
10:18You've only got one hour to go!
10:19Woo!
10:21Good job!
10:23Good job!
10:24Good job!
10:26Yeah!
10:37I'm really excited for this challenge.
10:40My eye went straight to this photo of Poe with her mum and a birthday cake.
10:43It reminded me of birthday parties at my house.
10:47So today I'm making an apple and cinnamon entremƩ.
10:51These are my pistachio and white chocolate spheres.
10:54My strengths in the kitchen are definitely desserts.
10:58I love making cakes, cookies, tarts, entremƩs.
11:02I think the thing I love most about cooking desserts is there's so much room for creativity
11:07and all the different ways you can make it look pretty and eye-catching and beautiful.
11:13My dream is to have my own patisserie one day where I can surprise people with unique flavour
11:18combinations through sweets that they already know and love.
11:49Hey, Bella.
11:51Do you want to put it on the inside?
11:51Yeah.
11:52And the mirror glaze.
11:53Mirror glaze as well.
11:53Wow.
11:54Amazing.
11:54Pull it up.
11:55You are pushing it.
11:56What's it going to look like?
11:58Just like a little domey.
12:00Yeah, great.
12:01Are you going that big?
12:02It's a cake-sized entremƩ.
12:04Wow.
12:04I think so.
12:05In 75 minutes.
12:07Hey, it is family.
12:08You are under the pump.
12:09Yeah.
12:09You need to set yourself some little goals in when you need to get things done.
12:13Yeah.
12:13And try and keep on time.
12:14Yeah.
12:15Good luck, Bella.
12:15Good luck, Bella.
12:19My plan for this cook is to work faster than humanly possible if I'm going to get this
12:24entremƩ done in 75 minutes.
12:26So, I need to get my mousse in the blast freezer as soon as possible.
12:31Nice work, Bella.
12:32Nice, Bella.
12:33Come on.
12:37Wow.
12:37That's a lot.
12:39A lot.
12:40Not only do you have to make the element, but then you have to construct it, freeze it,
12:44get it out, do another last, construct it, freeze it, get it out.
12:48There's a lot of things that if you don't hit your timings, it can really just snowball.
12:52It's a crazy amount of steps, giving where she's at for less than an hour.
12:56Yeah.
13:11Come on, Bella.
13:13Go!
13:18I love seeing photos of people when they're kids.
13:21Look at that guy there.
13:23What happened to him?
13:24Yeah.
13:24He grew some teeth.
13:25That's where I was cute and innocent, and then everything went downhill from there.
13:28I reckon that looks like a mischief maker.
13:30Nah, I was actually pretty sensible about that.
13:32Were you?
13:33Yeah.
13:33So things got worse.
13:35The day after.
13:39Looking good, Hal.
13:42I feel like being a mum for kids and lots of dynamics going on in the house, I've definitely
13:47been in a few pressure cooker situations in my life, so maybe that's training for what
13:53I'm doing today.
13:55Hey, Hannah.
13:56Hello.
13:57How are you?
13:58What's your family tradition?
13:59My family tradition, when I got married and left home, I was 18.
14:02Wow.
14:02And our family's really close, so we started doing a Monday night dinner.
14:06We would come together, mum would cook a roast, and we'd always have a good dessert,
14:09like a pav or a sticky date pudding.
14:11Right.
14:11Classic Australian family, and that is the memory that I pulled in on today.
14:16Love that.
14:16So what are you cooking?
14:17So I'm cooking you a sticky date pudding.
14:19It's one of those dishes that we've all had hegs of over our time.
14:23So I think you need to create one of the best sticky dates we've ever had.
14:25It's so true.
14:27Yeah, no pressure, guys.
14:28No pressure.
14:28I'm really excited to see how your version is better than the original.
14:32Yes.
14:33Good stuff, Hannah.
14:33Good luck.
14:36I'm definitely feeling the pressure today, so I want to kind of get a couple more
14:40elements on.
14:42The way I'm going to try and elevate this sticky date pudding and make it stand out is
14:45to do a really awesome ginger ice cream and some orange butterscotch sauce.
14:53Oh, what's Pat doing?
14:55Pat's got prawns.
14:57Seafood, seafood.
14:59Andy's photo there fishing at the beach takes me back to family holidays.
15:03Every year we used to go holidaying at the coast, throw in the fishing line, catch some
15:07flathead.
15:08There was also always a big pile of prawns in the middle of the tables.
15:12You only got to eat what you could peel.
15:14So, you know, the quicker you peel, the more prawns you got.
15:16I actually now live in the area we used to holiday as kids in.
15:20And now I'm making amazing memories with my little girl Frankie.
15:25Prawns play a big part in our family.
15:27And so today I just want to really celebrate prawns.
15:30My absolute favourite in a lot of my family is a prawn bisque.
15:33It's just such an essence of prawn dish and, yeah, we really love it.
15:37And I'm just going to do some nice garnishes within the soup that will complement that prawny flavour.
15:43A butter poached prawn, a smoked mussel, fondant potatoes and some roasted fennel as well.
15:50I'm definitely fighting super hard to stay here today.
15:53I'm going into my black apron mode and blocking everything out and just getting in the zone to smash out
15:59a great dish.
16:00I'm a bit nervous serving a bisque to a Frenchman, but, you know, food doesn't judge.
16:05So let's just make sure it's great tasting and hopefully he loves it.
16:09Give it everything you've got.
16:11You have 45 minutes to go.
16:17You are all over this. Come on.
16:23Come on, Belle. Let's go.
16:25I still have so much to do for my entremet.
16:28This time pressure is really getting to me.
16:31How you feeling, Bella?
16:32No, she's in her zone.
16:36My mousse is now setting in the freezer and it's time to make the apple jelly.
16:41I combine some apple puree with a bit of sugar and gelatin.
16:45She just put more gelatin in?
16:47Yeah.
16:48Oh, she's adding more gelatin.
16:50She's more gelatin.
16:50What?
16:53I need to motor if I'm going to get this entremet done.
17:00My apple jelly is now setting in the freezer.
17:02Now it's time to make the Breton shortbread.
17:05I need to run to the pantry.
17:09My mind is getting really scattered at this point.
17:13But I am still focused on this end goal and just have to keep putting one foot in front of
17:19the other.
17:22How's it tasting, Liz?
17:23Happy?
17:24Yeah.
17:25Good.
17:26I'm tasting my avoua lemon or soup.
17:28It's getting quite flavourful.
17:30It has a good amount of depth for such a short period of time.
17:35But I really need to get these chicken balls on.
17:39The chicken balls, the mince meat, lots of parsley, dill, lemon zest, salt, pepper and rice.
17:47And then they're poached in the soup.
17:51Oh wow.
17:52Lydia, tell us, what are you doing?
17:53I'm making a avoua lemon or chicken ball soup.
17:58Avoua lemon or is like one of my favourite soups.
18:01I make out of mince chicken balls with some rice in it and dill and lemon and parsley.
18:07So how are you going to introduce the rice into your soup?
18:09The rice will be raw in the mince balls and then cooked in the broth.
18:14You're not worried about the rice to be cooked on time?
18:16No.
18:18I've cooked this soup a lot of times, so...
18:21Okay.
18:21Good luck, yeah?
18:22Good luck, Lydia.
18:25The rice is meant to be cooked in these chicken balls, but it's not yet.
18:31But it will be.
18:34I take the honey cake out of the oven.
18:39And it's perfect.
18:41Nice, Eliona.
18:43That looks awesome.
18:46I feel really focused.
18:48It's like I feel everything around me has just disappeared and I'm the only person in this kitchen.
18:55The other element that I need to nail is the cream.
18:59While my layers are cooling in the fridge, I need to make the cream with some sour cream and lemon
19:05myrtle through it to get that native Australian twist.
19:09This cake is really me.
19:13Look at this guy go.
19:16Flash me that cheeky smile.
19:18Hey!
19:19Yay!
19:21And my spice plantain cake comes out of the oven and it smells great.
19:25Beautiful, Olalu.
19:26Gorgeous, Olalu.
19:29I'm worried about doing a cake for an elimination cook, so I'm gonna elevate this dish while also sticking true
19:35to the heritage of the dish.
19:36I'm hoping that the judges see something that they recognize, but then when they eat it, are very surprised by
19:43what they're experiencing.
19:45The spice plantain cake is quite sweet.
19:48Go, Olalu.
19:49Yum!
19:51So, I'm gonna use lime syrup as a bit of a soak to cut through some of the sweetness.
19:57Ooh, salty cream!
19:59Salty!
19:59I am also baking kind of sausage chantilly because the salt can help, you know, balance out the sweetness.
20:06This dish has a lot of meaning to me. It was a treat when I was younger and to be
20:11able to recreate it but in my own spin, I think that's the ingredients for being safe today.
20:17Make it delicious!
20:1930 minutes to go!
20:25That's what's up! That's what's up! That's what's up!
20:27Keep pushing!
20:33Hannah, what kind of caramel do you want?
20:35It's just like a Butterscotch caramel but with orange in it.
20:38Love it!
20:38And nothing like an experiment in an elimination end.
20:41Going bold, girl, I love it!
20:43I'm feeling pretty relaxed at this point because I'm ahead of my cook.
20:47My sticky date pudding's in the oven, crumbs in the oven, my ginger ice cream's done.
20:51Hannah, how's it looking?
20:53Have you tasted it? Have you tasted it?
20:54Yeah, I'm really happy with it.
20:55Yeah, great.
20:56Gingery.
20:57Beautiful.
20:58And I know I've got time up my sleeve right now, which just doesn't happen a lot in this kitchen.
21:04Hannah, how are you?
21:05Oh, yes.
21:06Hi, Hannah.
21:07Ooh, what are you doing?
21:09I'm gonna do a sticky date pudding with an orange caramel.
21:13With a ginger ice cream and a ginger crumb.
21:14I need to let you know.
21:16Yes.
21:16Back in the UK, the first things I start doing is to drive up to Whitehaven, Carmel, up north, to
21:24buy those sticky toffee pudding.
21:27Oh, stop it.
21:27And I mean that, by the way. You're taking 300 miles, yeah?
21:30No pressure on that.
21:30So I think I've got an enormous amount of expectation on your one.
21:33Okay.
21:33Did you manage to put a bit of salt into your cake?
21:39Did I salt it?
21:41Stop it.
21:43Anyway, we'll see.
21:48The doubt is starting to creep in a little bit.
22:04I'm feeling really nervous.
22:06Look, those ones are working and they're cooking and they're fine.
22:09But I'm a little bit concerned I didn't mix them well enough.
22:13This sticky date pudding isn't good.
22:15I'm gonna go home.
22:19So I'm gonna make another one.
22:21My ice cream's done.
22:22My caramel needs a little bit of work.
22:25I don't want this to end now.
22:29It's all hustle from here!
22:31Just 15 minutes to go!
22:32Come on!
22:33Here we go!
22:35Come on, Leah!
22:36Come on, ladies!
22:38You got this!
22:38She's pushing!
22:39Come on, party from Baffy!
22:41Come on!
22:42Come on, Bella!
22:45You've got this, Bella.
22:46You've got this, girl.
22:47You've got this.
22:47My entremƩ is still setting in the blast freezer.
22:51It's almost, almost.
22:54Almost there.
22:55It's almost set, but it definitely needs some more time.
22:59How's your timing going?
23:00Okay.
23:01Okay.
23:01I'm still a bit worried about the set of the entremƩ, but...
23:04Is it obviously in there?
23:05Yeah, yeah, yeah.
23:06Okay, cool.
23:06I'm gonna keep it closed.
23:08We're getting towards the end of the cook, and I have a lot to do.
23:13My Breton shortbread base with cinnamon apples is in the oven cooking,
23:16and I just realise I need to make my mirror glaze.
23:21If I just keep moving, I do have a chance of getting this on the plate.
23:28Oh, that smoker!
23:31Yeah, Patty!
23:33Woo!
23:34A lot of the elements for my prawn bis are starting to be finished.
23:39The mussels and prawns are all but done.
23:42Potatoes and fennel are done.
23:44Oh, wow, Pat!
23:46That's perfect!
23:48Such good colour!
23:49But the star of the show is still in the pot and not finished,
23:53so I just really need to focus all my energy into the bisque,
23:56and I'm really just adjusting the salt and the lemon
23:59until I'm just absolutely stoked with the flavour.
24:02I love the taste of the bisque,
24:04but I just want it to be a bit more intense,
24:05so hopefully I can get that flavour down,
24:07get the seasoning perfect,
24:09get these prawns cooked perfectly,
24:11and, yeah, we'll be on the money.
24:15I'm feeling good.
24:16I enjoy making this cake, and so I feel good.
24:19I just want to make sure I keep moving faster.
24:21For my spiced plantain cake,
24:23I have a sauce of chantilly done,
24:24the cake with the lime syrup cooling,
24:26but this is an elimination cook,
24:28and the stakes are really high.
24:30I'm like, mate, step it up.
24:32I decided to make a ginger custard to top it all off.
24:36Woo!
24:36Come on, Lalu!
24:37Let's go, buddy!
24:38Too easy for you, brother!
24:39And the custard can be very ginger-forward
24:42and a little bit fiery,
24:44so when you have a bite,
24:45you have a bit of extra, like, oomph.
24:51Oh, wow!
24:52Look at that!
24:53Oh, that was quick.
24:54Oh, is this a honey cake?
24:56Yeah.
24:57Oh, I love this.
25:00That looks so good.
25:02Nice, Eleona!
25:04I am so proud of what I see in front of me.
25:07Come on, Eleona!
25:09Because I have never made this cake
25:11in such short period of time.
25:13You need a turntable, girl!
25:16Normally, I serve it with fresh raspberries,
25:19but maybe just fresh raspberries are not going to be enough.
25:23So I'm going to make this raspberry sauce.
25:28That's also going to look really beautiful on the plate
25:31and complement the cake.
25:34Come on, Eleona!
25:35Use those muscles, lady!
25:37It's time to have your lemon or the soup,
25:41which is the whisking of the eggs and lemon juice together.
25:51The eggs is to pick on your soup?
25:53Yeah, I'm tempering them with the lemon juice.
25:57I'm going to temper them by adding the hot broth
26:02and that will bring up the temperature of the egg
26:04so it doesn't split.
26:13The eggs thicken the soup and the lemon gives it acidity and yumminess.
26:22I check on the chicken skin.
26:24They look great, pulling them out.
26:27And I'm going to lightly pan fry the halloumi
26:31so as the judges are reading the soup every now and then
26:34they might get a little mouthful of salty halloumi goodness.
26:40Don't get left behind!
26:41Ten minutes to go!
26:43Ten minutes to go!
26:44Ten minutes to go!
26:45Come on, Paddy!
26:46Come on!
26:48Let's go!
26:49We're on up.
26:49Let's go!
26:53Make sure it's played in, guys.
26:58Sorry, that's hot.
26:59The adrenaline is running through my body.
27:02I don't think I've taken a breath for the past hour.
27:10It's the moment of truth.
27:11I need to unmold this entremƩ.
27:16It's coming.
27:17It's coming, Bella.
27:19Gentle, gentle.
27:20No, that's okay.
27:21You've got more time.
27:25My entremƩ should pop out of the mould easily.
27:29I'm really worried.
27:32Careful, Bella.
27:40Hot knife?
27:41I don't know.
27:43Can I cut this mould?
27:46Do what you need to do, girl.
27:48Oh, my God!
27:49Cut!
27:56If I don't get this out,
27:58I have nothing to put on the plate today.
28:02That's the move.
28:02Just tell the judges not to look.
28:04But I don't know about this.
28:14I don't know about this.
28:14Oh, yes, Bella!
28:16Can I cut this mould?
28:18Yes, yes, yes, yes!
28:21Do what you need to do, girl.
28:22That's the move.
28:23Just tell the judges not to look.
28:27If I don't get this out,
28:29I have nothing to put on the plate today.
28:32That's it, Bella, come on!
28:35This is do or die.
28:37At least the judges will be able to taste something.
28:42Finish strong!
28:43Three minutes to go!
28:48Three minutes to go!
28:49Let's go!
28:54Yes, Ariana!
28:56Nice!
28:57I was trying a lot, Lou.
28:59Keep pushing! Keep pushing!
29:01Keep pushing!
29:03Keep pushing!
29:04But this sauce is just not quite hitting the mark.
29:06There's something not right with it.
29:08I'm really worried.
29:09Is it the best pudding in the world?
29:11And is this sauce actually going to work?
29:14Keep going! Keep going! Keep going!
29:17This bowl of avril lemon of soup
29:19doesn't represent family tradition for me.
29:21I don't know what does.
29:24Is that rice cooked?
29:26A hundred percent.
29:27Thirty seconds to go!
29:29Thirty seconds!
29:32Leave your place!
29:34I'm not happy with this.
29:36This is not how I'd be presenting it at home,
29:38but hopefully the inside will have some pretty layers and flavours.
29:45Ten!
29:46Nine!
29:47Eight!
29:48Seven!
29:49Six!
29:50Five!
29:51Four!
29:52Three!
29:53Two!
29:54One!
29:55One!
29:56One!
29:58One!
29:59One!
30:00One!
30:02One!
30:08Oh my God!
30:12Oh my God.
30:25Lydia, what is the dish?
30:27Chicken ball, I've got lemon or soup.
30:29It's essentially an egg and lemon broth.
30:33Lydia, why the big smile?
30:35Very proud to give you this dish because it is a dish that you cook for your loved ones
30:41and I love that I'm doing that for you.
30:43I thought you were going to say you love us, we're so close.
30:44I do love you all.
30:45I do love you all.
30:46I still have to pinch myself to remind myself where I am.
30:50And we're going to taste a dish now.
30:52You're obviously chicken skin at your own crunchy leisure.
30:57Yeah, I love crunchy leisure.
30:59Okay.
30:59Thank you very much.
31:01Thank you so much.
31:01Please enjoy it.
31:02Well done Lydia.
31:03That looks so good.
31:05So inviting.
31:06I want it to be good.
31:07I want it to be mine.
31:12Alright.
31:20I'm going to eat it all.
31:36this is unbelievable that woman is unbelievable Sean Christoph what's on the side of the jug
31:46do you know when you eat something good and your brain just is not even thinking
31:50you're just consuming and experiencing mmm I will remember this and crave it for the rest of my
31:56life it is just so delicious that broth is just packed full of chickenness chickeniness and lemoniness
32:08everything that she said she wanted it to be is there so those chicken balls like they just fall
32:14apart in your mouth it's a bowl slurpingly delicious chicken soup he's used quite a lot of
32:19pepper in there as well so you get this beautiful warming hug of spice at the back of your palate
32:25and then adding in that halloumi it's you know it's this salty squeaky fun time with all those
32:32little cubes in there just having the pleasure to enjoy this wonderful soup we feel like a family in
32:38the way what was the most pleasurable part is when she introduced her egg as tempered the broth just at
32:52the last minute at the right temperature I would say that is in the top five tastiest things I've had
33:04this year for sure yeah that is just so so so silky and beautiful yeah I feel so privileged to
33:11eat that
33:12same I think she's safe what do you reckon oh yeah I reckon she's alright
33:21I know I've fallen short in the way my dish looks today but hopefully the textures and flavours will be
33:29enough to save me today hi Bella Bella
33:45hi Bella
33:48today I've made you my apple and cinnamon entremet so there's a Breton shortbread with some cinnamon
33:53apples a white chocolate and mascarpone mousse and an apple jelly and a mirror glaze thank you
33:59thanks Bella thanks Bella thank you I can really see the vision but it's a little wonky huh
34:06yeah particularly because we know how good and how precise she can be
34:16there's definitely defined lines there okay
34:33I actually really like the flavors I think she's done a really good job of balancing the sweetness
34:38having said that I do feel like when I was cutting through that gel layer it's heavily set it was
34:47an
34:47interesting choice and I feel like it's only a choice that she put in there because she was doing an
34:51entremet because it doesn't taste amazing and it definitely doesn't have an awesome texture either
34:58we have seen hundreds of entremets in this kitchen they're meant to look exactly yeah and we we didn't
35:03get that unfortunately you look at a mousse and it's quite dense it's it's it's a bit gluggy there's
35:09no aeration in it I think it's a shame because I absolutely adore this girl she's super talented
35:16she's so driven I really respect her and trying to think very carefully what will be my verdict
35:30hello hi liana what have you made I made my celebration cake it's inspired from russian honey
35:38cake thank you so much thank you let's check out those layers oh very good whoa I can still taste
35:49the honey it's really fragrant still so it's really subtle and very beautifully managed I love how it
35:56looks I love the colors I think those layers are stunning I think she's done a really good job
36:05hello Pat I've made a prawn bisque with a butter poached prawn some lightly smoked mussels roasted fennel
36:14and fondant potatoes this is very inviting it is just amazing just smell it the power of the shells
36:24of the prawns the muscles the stock has been done very well I think it's seasoned perfectly
36:31nailed the brief nailed the conception of the dish nailed the execution of the dish
36:39it's a big risk by doing a cake for an elimination cook because cakes are generally simple
36:46but I'm hoping that the fact that I have elevated it in terms of
36:50really sweating the balance of the dish it's enough to keep me safe from being eliminated
37:00i've made a plantain cake with some peanuts it's inspired by a nigerian street food dish
37:06boiling peanuts how old were you when you were smashing plantains and salted peanuts
37:11i mean i don't remember not doing it probably from 567 you know it's kind of just roasting on the
37:18fire on the side of the street and you get it hot so it's a memory that you've then channeled
37:23to
37:24basically create something yeah um for me cooking is a lot about creativity and so
37:29um but nigerians don't really eat dessert so and i have a big sweet tooth so i wanted to kind
37:34of
37:34turn that into a dessert and that's that's how this came about we'll taste now thanks mate
37:38goodnight hello what do you think guys it's pretty cute i think it looks nice yeah it is yeah
37:50looks pretty good nice very please
38:11i absolutely love this oh good huh i was really concerned that the cake was
38:15way too simple but the texture is just impeccable i think the cake is absolutely epic
38:26it's lovely it's gentle and it has a bit of intensity from the spice
38:33is just perfect this cake to me is like carrot cake and banana bread met at christmas and had an
38:42overachieving child it has that beautiful spice mix through it and then you get these little sweet
38:49tangy pockets of that lime syrup also that that chantilly it's so light and fluffy and salted so
38:57perfectly plus the crunch and that extra bit of salt from those quite heavily toasted peanuts it's a
39:04really delicious flavor combination this is hard to do the fact that he can really sit there and take this
39:11memory and distill it into a very simple cake and on glaze but then have the smarts to go i'm
39:17gonna
39:17do this this and this to it to really really bring it back to a master chef worthy palette
39:23dynamite mate dynamite i'm super stoked for him i think we should be waiting for a long run with him
39:34the end of this cook was an alert hello i'm not feeling super confident in my dish but i'm hoping
39:44it's good enough to get me through
39:56hello hello hi hannah how are you i've made you a sticky date pudding with a ginger crumb and a
40:03ginger ice
40:04cream and an orange butterscotch sauce
40:28i'm troubled you're troubled what are you troubled with the pudding itself is lovely
40:36it's really well cooked it's nice and moist but that butterscotch is not a butterscotch
40:41she's cooked the orange juice down so much that it's got this kind of marmaladey flavor
40:46it's like an emotion butter it's nothing toffee i just didn't use the sauce and i used the ice
40:55cream which was very ginger forward which i really enjoyed i love the ice cream i absolutely adore the
41:01ice cream it is the best thing on that plate for me it is so delicious but do you think
41:05the ice
41:06cream's good enough to save her yeah i don't know
41:17today was an emotional challenge you shared your family traditions with us so we know these dishes
41:26they were cherished memories on the plate thank you for sharing that with us well done
41:36a big effort from everybody but there was one dish that made us totally feel like one big happy family
41:45and that belonged to you lydia
42:00lydia that ago lemon all was like the biggest hug on a cold day literally every single one of us
42:08was
42:08slurping straight out of the bowl and we could not speak we were just diving into the lemony chickeny
42:13goodness it was really really spectacular thank you congratulations thank you they were you are safe
42:21however this is an elimination and sadly someone would be going home today
42:30there were two dishes that missed the mark if i call your name please step forward bella
42:45and hannah
42:50hannah your sauce was unpleasant okay yep bella while we really admire your ambition time got the better
43:00of you there were flaws in most of your elements i'm so sorry but we have to say goodbye bella
43:22bella we absolutely loved having you as part of the masterchef family
43:30your cooking is well beyond your years
43:35what is it about this experience that will stay with you the most
43:40um cooking with these amazing bunch of people has just been
43:43so inspiring um yeah being able to like bounce ideas off everyone and just be with people that
43:49share that same passion um yeah it's something that i can't take for granted um and i've enjoyed every
43:56moment bella i just want to say your ambition your tenacity your grit your determination your ability
44:06ability to just push through under extreme pressure you are one of a handful of people that have those
44:15attributes in absolute spades that means a lot thank you bella i'm so brokenhearted for you right now
44:26you are so young and you have so much talent
44:31i know you're going to be a superstar and i want you to promise me that you're not going to
44:36let this moment define you it's what you actually do after this yeah yeah come give us a hug
44:47i've learned so much from this experience and i am proud of the way that i've showed up every
44:53day in this competition and pushed myself you are a young girlfriend of mary berry
45:03who made me promise that this is only the beginning and i'm going to stick to that promise
45:08because i want to share the food i love with so many people and i'm going to find a way
45:13to do that
45:27next week on masterchef australia please give it up for katherine zang
45:39it's viral wonders week crazy their content is absolutely awesome and with their first service
45:48challenge i've never really cooked for a lot of people before and a surprise immunity pin on the line
45:58they're absolutely clamoring to create something stratospheric are we going viral here yes i flippin
46:07love this dish so much this is like competition winning worthy stuff
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