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00:00.
00:23Come on, guys! Come in!
00:26Good morning!
00:30Good job!
00:31Yeah!
00:33Come on, fella!
00:34I can't stop looking at this wall.
00:38It's full of the judges' photographs.
00:40Different ages,
00:41doing different things.
00:44I can't, for the life of me,
00:46think what this could be.
00:50Good morning!
00:51Welcome back to the MasterChef kitchen.
00:55It is never easy to wear a black apron.
00:58You must focus today
01:00and deliver your best performance.
01:04I am feeling so nervous.
01:07A one-in-six chance of going home is not great.
01:10It's the highest I've had so far.
01:13But I've got so much more to show the judges,
01:15so I'm going to give it my all.
01:18All week, we've been asking you
01:20to share your family faves.
01:21So it's only fair that today we share ours.
01:24The photos over there represent
01:26our family traditions.
01:28And family traditions often start with food.
01:31Mum and Dad were school teachers,
01:32so we were lucky that every single school holiday,
01:36myself, my two sisters, Mum and Dad,
01:38we'd go up the coast,
01:40get in the rods,
01:41and the whole family would go down and fish.
01:46And then we would cook what we caught.
01:49Flour into a pan.
01:50It had come out pretty burnt,
01:53pretty crappy,
01:53but it was the fact that the whole family
01:55was just picking with our hands
01:58and eating something that we'd spent time
02:02to catch that morning.
02:04It's amazing that it doesn't have to be extravagant
02:07for it to really mean something.
02:11So in my family,
02:13cakes are a very big deal.
02:17My mum was the family cake maker
02:19and all my weekends were spent
02:21sitting on the dining table perch
02:23watching her make sponges
02:26and decorating cakes.
02:28So many memories
02:29of me sitting in the back seat
02:31and Mum screeching at my dad
02:34to stop driving so fast
02:35because she's nursing some giant cake
02:37to take to, like, an uncle's birthday.
02:40Those moments
02:42watching Mum make a cake
02:43were so formative for me understanding food,
02:46what it meant to use my hands as well,
02:48the love of doing that
02:49and creating something beautiful out of nothing.
02:52Poe's picture with loads of cakes
02:54with her family.
02:56It's really good to see her in her element.
03:00It's almost like a little window
03:02in their real lives
03:03and it's actually pretty special.
03:05We have an abundance
03:06of food traditions in my family.
03:09It's honestly hard to narrow them down.
03:11I think being Jewish,
03:12we've never been super religious,
03:14but what we've always been really into
03:16is 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
03:25with the extended family.
03:26And I feel so lucky that I've had this
03:28my entire life.
03:34We always sat around a table,
03:36every meal, didn't matter what it was,
03:38and all focus was on eating together.
03:41And it's not necessarily about the food,
03:43it's about that togetherness.
03:44And that's a very powerful thing.
03:46Yeah.
03:48For me, obviously,
03:49family traditions are fundamental.
03:52It's a necessity.
03:55And when I first met my wife,
03:58I knew she would be the lady
04:01I wanted to have a family with.
04:04And by the way, she can't cook.
04:07But one thing she does,
04:09she makes that tomato sauce perfectly
04:12to the point where she actually does the best one.
04:17It's not just a recipe.
04:19The smile, the warmth, love before all,
04:23passed on by the food.
04:25This is the baton.
04:27That's the relay.
04:28It's about passing on.
04:32For today's challenge,
04:33we want you to share with us
04:36your family food tradition.
04:40We want you to bring us a dish
04:41that represents you and your family.
04:44We're giving you 75 minutes
04:47with full access to the pantry
04:49and the garden is open.
04:51Sadly, the least impressive dish
04:53will send its maker home.
04:54Good luck to you all.
04:57We cannot wait
04:59to taste your food traditions.
05:02Your 75 minutes starts now.
05:19Today's challenge, it's pulling on the memories
05:22and trying to channel your family traditions
05:24into a plate of food.
05:25And, I mean, why do we cook?
05:27For love, for family, for sharing.
05:29So I'm thinking about the things we do regularly,
05:32like gingerbread houses for Christmas
05:34and 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,
05:44which I think allows them to really cook with emotion,
05:46but that could also be their downfall.
05:49Sometimes their emotions can get the better of them
05:51and they can mistake the dish being amazing
05:54when it's possibly the memory.
05:56So they have to learn to wrangle that
05:58and still deliver a beautiful MasterChef-worthy dish.
06:01Food, for me, is always about connection.
06:03Yeah.
06:03So today, it doesn't matter what they cook,
06:05but I want to feel connected to them.
06:07Good point.
06:07It has to be delicious,
06:08but I also just want to feel drawn in
06:10and understand them and their family,
06:12where they've come from
06:13and why it's so special to them.
06:14I just hope that our contestants
06:16can take that memory and take that dish
06:18and then elevate it.
06:20That's what they need to do
06:21to stay in the competition.
06:24Power walk, Lydia.
06:25Power walk.
06:26Power walk.
06:27Power walk.
06:27What are you making?
06:29Chicken ball avrolemono soup.
06:31Oh, yes.
06:33Now we're talking.
06:34It's a chicken stock
06:35amped up with avro, egg, and lemon yeast.
06:40So avrolemono, egg lemon soup.
06:42It's a very Greek soup.
06:44The second someone has the sniffles,
06:47it's chicken stocks going on
06:49and this soup is being made.
06:52You have balls of chicken and rice.
06:54As they cook,
06:55the rice sort of gets all
06:58brothy in the soup
06:59and thickens up the soup.
07:00So it makes it very nourishing.
07:04It just represents my family
07:06and they love it.
07:08The soup is simple,
07:09but I am going to elevate it
07:11by being very generous
07:12with those fresh herbs,
07:13little bits of halloumi in there,
07:15chicken balls,
07:15and then, of course,
07:17who doesn't like crispy chicken skin.
07:19I'm going to get the broth on straight away
07:22and have that simmering
07:24literally for the entire 75 minutes.
07:30Oh!
07:31Wow!
07:31Hello.
07:33My mom and my sister are still in Estonia
07:36and my grandmother is still in Russia.
07:38I haven't been home for three years.
07:41I want to make sure I cook something
07:44that truly means something to me.
07:47For most of my childhood,
07:49I 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
07:59and I would come back little chubby kid.
08:03And my mom was like,
08:04oh my gosh, what happened to you?
08:08My mom didn't really cook that much,
08:11but what I remember is every birthday,
08:15every celebration,
08:16she would whip up a cake.
08:18So I'm going to make my Russian honey cake.
08:21It is with my own little twist,
08:23like so.
08:24I put a little bit of lemon myrtle in it
08:26and 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,
08:38my whole cake is just going to collapse.
08:41And I don't want that to happen
08:42because for me, what's important
08:45is that beautiful layer effect.
08:52That's exciting.
08:55Flavortown Population Alalu.
08:57Sorry, I won't distract you.
08:58No, no, it's great. I love it.
08:59Oh, really?
09:00Alright, we'll stand here all cooked.
09:01I'm just like locked in, but I'm hearing it all.
09:03Yeah, yeah, yeah.
09:04We're here to support you and encourage you
09:05on your journey to success.
09:09Today I'm making a spice plantain cake
09:10with toasted peanuts,
09:14which represents my family traditions
09:15because it reminds me of growing up in Lagos.
09:19There's a Nigerian street food called boli and peanuts,
09:22and basically it's a roasted plantain
09:24that you have with peanuts just as a little snack.
09:26And so when I was young, every now and then
09:28we'd get a chance to have street food
09:30and have the peanuts and the boli,
09:31and it was just this mix of like sweet and savory
09:33and 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
09:44is definitely a risk.
09:47So I've got some warm spices,
09:48so I've got nutmeg and ginger and cardamom.
09:52This 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.
10:11Woo!
10:12Come on, Lalu!
10:15Make sure we can taste that family tradition.
10:18You've only got one hour to go!
10:37I'm really excited for this challenge.
10:39My eye went straight to this photo of Poe with her mum
10:42and a birthday cake.
10:43It reminded me of birthday parties at my house.
10:47So today I'm making an apple and cinnamon entremet.
10:51These are my pistachio and white chocolate spheres.
10:55My strengths in the kitchen are definitely desserts.
10:58I love making cakes, cookies, tarts, entremets.
11:02I think the thing I love most about cooking desserts
11:05is that there's so much room for creativity
11:07and all the different ways you can make it look pretty
11:10and eye-catching and beautiful.
11:13My dream is to have my own patisserie one day
11:16where I can surprise people with unique flavour combinations
11:18through sweets that they already know and love.
11:22Hey, Bella.
11:23Hey, Bella.
11:24Okay.
11:24I can see you're pretty locked in so I'm going to keep this very short.
11:28What are you cooking?
11:28I'm cooking a spiced apple entremet for you guys today.
11:31Wow.
11:31It's a birthday cake I like to make for my family
11:33and I've never pulled it off in 75 minutes
11:35but I figure today's the day to try if I want to hear my spot in this competition.
11:39What are we getting layer-wise in the entremet?
11:41It's a white chocolate mascarpone mousse with an apple jelly
11:44and a Breton shortbread that has some spiced apples sitting on top.
11:47Right.
11:47So shortbread on the bottom.
11:48Yeah.
11:48Mousse over that.
11:49Mousse, little jelly.
11:50And then gel on the inside.
11:51Yeah.
11:52And mirror glaze.
11:52Mirror 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 entremet.
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.
12:14Good 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
12:24entremet 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.
12:34Oh, my God.
12:37Wow.
12:37That is...
12:39That's a 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.
12:47Like, there's a lot of things that if you don't hit timings, it can really just snowball.
12:52It's a crazy amount of steps if you watch this art for less than an hour.
12:56Yeah.
13:04Oh.
13:05Come on.
13:07Come on, Bella.
13:09Come on, Bella.
13:12Come on, Bella.
13:18I love seeing photos of people when they're kids.
13:21Look at that guy there.
13:23What happened to him?
13:24Yeah, that'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.
13:33Yeah.
13:33So things got worse.
13:35The day after.
13:38Looking good, Hannah.
13:42I feel like being a mum for kids and lots of dynamics going on in the house,
13:46I've definitely been in a few pressure cooker situations in my life.
13:50So maybe that's training for what I'm doing today.
13:55Hey, Hannah.
13:56Hello.
13:57How are you?
13:57What'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.
14:11With classic Australian family.
14:12And that is the memory that I, like, 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 headaches of over our time.
14:23Yeah.
14:23So I think you need to create one of the best sticky dates we've ever had.
14:25It's so true.
14:26Yeah, no pressure, guys.
14:28No pressure.
14:28I'm really excited to see how your version is better than the original.
14:32Yes.
14:32Good stuff, Hannah.
14:33Good luck.
14:36I'm definitely feeling the pressure today, so I want to kind of get a couple more elements
14:41on.
14:42The way I'm going to try and elevate the sticky date pudding and make it stand out is to
14:45do a really awesome ginger ice cream and some orange butterscotch sauce.
14:53Oh, what's Pat doing?
14:55Pat's got the prawns.
14:57Seafood, seafood.
14:58Andy's photos there.
15:00Fishing 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 flathead.
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.
15:13So, you know, the quicker you peel the more prawns you got.
15:15I 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.
15:24Prawns play a big part in our family and 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.
15:37I'm just going to do some nice garnishes within the soup that will complement that prawny flavour.
15:42A 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 having 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.
16:23Come on Belle, 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?
16:33No, 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.
16:59My apple jelly is now setting in the freezer.
17:03Now 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 avua lemono soup.
17:28It's getting quite flavourful.
17:31It has a good amount of depth for such a short period of time.
17:35But I really need to get these chicken balls on.
17:38The chicken balls are the mincemeat, lots of parsley, dill, lemon zest, salt, pepper and rice.
17:47And then they're poached in the soup.
17:51Lydia, tell us, what are you doing?
17:53I'm making a avua lemono chicken ball soup.
17:57Avua lemono is like one of my favourite soups.
18:01I make it 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.
18:23Good luck.
18:25The rice is meant to be cooked in these chicken balls, but it's not yet.
18:30Um, but it will be.
18:34I take the honey cake out of the oven.
18:39And it's perfect.
18:41Nice, Eliona.
18:42That 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
19:06to get that native Australian twist, this cake is really me.
19:13Look at this guy go.
19:15Flash me that cheeky smile.
19:20And my spiced plantain cake comes out of the oven and it smells great.
19:25Beautiful, Alalu.
19:26Gorgeous, Alalu.
19:29I'm worried about doing a cake for an elimination cook.
19:31So, I'm gonna elevate this dish while also sticking true to the heritage of the dish.
19:37I'm hoping that the judges see something that they recognize, but then when they eat it,
19:41are very surprised by what they're experiencing.
19:44The ficed plantain cake is quite sweet.
19:48Go, Alalu. Yum.
19:50So, I'm gonna use lime syrup as a bit of a soak to cut through some of the sweetness.
19:57Ooh, salty cream.
19:58Salty.
19:59I am also making 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.
20:08It was a treat when I was younger and to be able to recreate it, but in my own spin,
20:13I think that's the ingredients for being safe today.
20:17Make it delicious!
20:1930 minutes to go!
20:25One more time!
20:26One more time!
20:27One more time!
20:28Keep pushing, Aliu!
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!
20:38Nothing like an experiment in an elimination end.
20:41Going bold, girl.
20:42I 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, my crumbs in the oven, my ginger ice cream's done.
20:51Hannah, how's it looking?
20:53Have you tasted it?
20:54Have 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
21:03kitchen.
21:04Hannah, how are you?
21:05Oh, yes.
21:06Hi, Hannah.
21:07Ooh, what are you doing?
21:09I'm going to do a sticky date pudding with an orange caramel with a ginger ice cream and
21:14a ginger crumb.
21:14I need to let you know, back in the UK, the first things I start doing is to drive up
21:20to
21:21Whitehaven, Harmel, up north, to buy those sticky toffee pudding.
21:27Oh, stop it.
21:27And I mean that, by the way.
21:28You're talking 300 miles, yeah?
21:30No pressure on that.
21:30So I think I've got an enormous amount of expectation on you one.
21:33Okay.
21:34Did you manage to put a bit of salt into your cake?
21:39Did I salt it?
21:41Stop it.
21:43Anyway, we 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.
22:12This sticky date pudding isn't good.
22:15I'm going to go home.
22:19So, I'm going to 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.
22:30Just 15 minutes to go.
22:32Come on.
22:35Come on.
22:36Come on.
22:38Come on.
22:38Come on.
22:38Come on.
22:39Come on.
22:40Come on.
22:41Come on.
22:42Come on, Bella.
22:43Whoo.
22:45You've got this, Bella.
22:46You've got this, girl.
22:47You've got this.
22:48My entremet 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 entremet, but...
23:04Is it obviously in there?
23:05Yeah, yeah, yeah.
23:06Okay, cool.
23:06Keep it closed.
23:08We're getting towards the end of the cook.
23:10And I have a lot to do.
23:13My Breton shortbread base with cinnamon apples is in the oven cooking.
23:17And I just realised 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 bisque 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, so I just really need to
23:54focus all my energy into the bisque and 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, but I just want it to be a bit more intense, so hopefully
24:06I can get that flavour down, get the seasoning perfect, get 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 spice plantain cake, I have a sauce of chantilly done, the cake with the lime
24:25syrup cooling.
24:26But this is an elimination cook and the stakes are really high.
24:30I'm like, mate, step it up.
24:32I decide to make a ginger custard to top it all off.
24:36Woo!
24:36Come on, Lally!
24:37Let's go, buddy!
24:38Too easy for you, brother!
24:39And the custard can be very ginger-forward and a little bit fiery.
24:43So when you have a bite, you 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!
25:03I am so proud of what I see in front of me.
25:07Come on, Eleona!
25:08Because I have never made this cake in such short period of time.
25:13You need a turntable, girl!
25:16Normally, I serve it with fresh raspberries, but maybe just fresh raspberries are not going
25:22to be enough.
25:22So I'm going to make this raspberry sauce that's also going to look really beautiful on
25:30the plate and complement the cake.
25:34Come on, Lydia!
25:35Use those muscles, lady!
25:37It's time to have your lemon or the soup, which is the whisking of the eggs and lemon
25:43juice together.
25:51The eggs is to pick on your soup?
25:53Yeah.
25:53Wow.
25:54I'm tempering them with the lemon juice.
25:56I'm going to temper them by adding the hot broth and that will bring up the temperature
26:03of the egg so 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.
26:25Pulling them out.
26:27And I'm going to lightly pan fry the halloumi so as the judges are reading the soup every
26:34now and then they might get a little mouthful of salty halloumi goodness.
26:40Don't get left behind.
26:41Ten minutes to go!
26:45Come on, Patty.
26:46Come on.
26:48Come on.
26:49Let's go.
26:53Let's go.
26:53Let's go.
26:54Let's go.
26:55Let's go.
26:56Let's go.
26:58Sorry.
26:58That'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 entremé.
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 entremé should pop out of the mould easily.
27:29I'm really worried.
27:32Careful, Bella.
27:39Hot knife?
27:41I don't know.
27:43Can I cut this mould?
27:46Do what you need to do, girl.
27:48Oh, yes!
27:49Oh, yes!
27:50Oh, yes!
27:56If I don't get this out, I have nothing to put on the plate today.
28:01You've got to go.
28:02That's the verdict.
28:02Just tell the judges that the verdict.
28:04Man, I don't know about this.
28:14Oh, yes, ma'am!
28:15Yes!
28:20Do what you need to do, girl.
28:22Absolutely.
28:23Just tell the judges not to look.
28:26If I don't get this out, I have nothing to put on the plate today.
28:32That's it, Bella.
28:33Come 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!
28:49Three minutes to go, guys!
28:50Three minutes to go!
28:51Three minutes to go, guys!
28:54That's right!
28:54Three minutes to go!
28:54Yes, everyone, and nice!
28:57That was great a lot, Luke.
28:59Keep pushing!
29:00Keep pushing!
29:01I managed to get my second pudding out of the oven.
29:03but this sauce is just not quite hitting the mark.
29:06There's something not right with it.
29:08I'm really worried, is it the best pudding in the world?
29:11And is this sauce actually going to work?
29:16This bowl of avrolemon 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.
29:2730 seconds to go!
29:2930 seconds!
29:3030 seconds!
29:32Clean your place!
29:33Come on!
29:34I'm not happy with this.
29:36This is not how I've been presenting it at home,
29:39but hopefully the inside will have some pretty layers and flavours.
29:4510!
29:469!
29:478!
29:487!
29:496!
29:505!
29:514!
29:523!
29:532!
29:541!
29:55Go!
30:00Go!
30:01Go!
30:02Go!
30:02Yeah!
30:03Go!
30:03Go!
30:04Go!
30:06Go!
30:07Go!
30:09Oh, my God!
30:25Lydia what is the dish? Chicken ball. I've got lemon or soup. It's essentially an egg and lemon
30:31broth. Lydia why the big smile? Very proud to to give you this dish because it is a dish that
30:39you
30:39cook for your loved ones and I love that I'm doing that for you. Oh I thought you were going
30:43to say you love us. I do love you all. I do love you all. I still have to pinch
30:47myself to remind myself where I am. I'm going to taste a dish now. You're obviously chicken skin at your
30:53own. Oh nice. At your own crunchy leisure. Yeah I love crunchy leisure. Okay thank you very much. Please enjoy
31:01it. Well done Lydia. Oh that looks so good. So inviting. I want it to be good. I want it
31:08to be mine.
31:12I want it to be good.
31:20I'm going to eat it all.
31:35This is unbelievable.
31:37Mm. Oh, my God.
31:40That woman is unbelievable.
31:43Jean-Christophe, what's on the side of the jug?
31:46Do you know when you eat something good
31:47and your brain just is not even thinking?
31:50You're just consuming and experiencing?
31:52Mm. I will remember this
31:54and crave it for the rest of my life.
31:57It is just so delicious.
32:00That broth is just packed full of chicken-ness.
32:05Chicken-iness and lemon-iness.
32:08Everything that she said she wanted it to be is there.
32:11So those chicken balls, like,
32:13they just fall apart in your mouth.
32:15It's a bowl-slurpingly delicious chicken soup.
32:18She's used quite a lot of pepper in there as well,
32:20so you get this beautiful, warming hug of spice
32:24at the back of your palate.
32:25And then adding in that halloumi,
32:28it's, you know, it's this salty, squeaky fun time
32:32with all those little cubes in there.
32:33Just having the pleasure to enjoy this wonderful soup.
32:36We feel like a family, in a way.
32:39Huh?
32:40What was the most pleasurable part
32:43is when she introduced her egg
32:46as tempered the broth
32:51just at the last minute
32:52at the right temperature.
32:59I would say that is in the top five tastiest things
33:03I've had this year for sure.
33:05Yeah, absolutely.
33:05Like, that is just so, so, so silky and beautiful.
33:09Yeah.
33:09Like, I feel so privileged to eat that.
33:12Same.
33:14I think she's same.
33:15What do you reckon?
33:15Oh, yeah.
33:16I reckon she's alright.
33:21I know I've fallen short in the way my dish looks today,
33:26but hopefully the textures and flavours
33:28will be enough to save me today.
33:31Hi, Bella.
33:32Bella.
33:40Hi, Bella.
33:48Today I've made you my apple and cinnamon entremet.
33:51So there's a Breton shortbread with some cinnamon apples,
33:54a white chocolate mascarpone mousse
33:56and an apple jelly and a mirror glaze.
33:59Thanks, Bella.
33:59Thanks, Bella.
34:02I can really see the vision,
34:04but it's a little wonky, huh?
34:06Yeah, particularly because we know how good
34:08and how precise she can be.
34:16There's definitely defined lines there.
34:19Okay.
34:33I actually really like the flavours.
34:35I think she's done a really good job
34:37of balancing the sweetness.
34:39Having said that,
34:40I do feel like when I was cutting through that gel layer,
34:44it's heavily set.
34:47It was an interesting choice
34:48and I feel like it's only a choice that she put in there
34:50because she was doing an entremet.
34:52Because it doesn't taste amazing
34:53and it definitely doesn't have an awesome texture either.
34:58We have seen hundreds of entremets in this kitchen.
35:00They're meant to look flawless.
35:02Exactly.
35:02Yeah.
35:03And we didn't get that, unfortunately.
35:05You look at a mousse and it's quite dense.
35:07It's a bit gluggy.
35:09There's no aeration in it.
35:10I think it's a shame
35:11because I absolutely adore this girl.
35:14She's super talented.
35:16She's so driven.
35:17I really respect her.
35:21And I'm trying to think very carefully
35:22what will be my verdict.
35:30Hello.
35:31Hi.
35:32Leona, what have you made?
35:34I made my celebration cake.
35:36It's inspired from Russian honey cake.
35:38Thank you so much.
35:41Let's check out those layers.
35:44Oh, it looks very good.
35:46Whoa.
35:48I can still taste the honey.
35:49It's really fragrant still.
35:51So it's really subtle and very beautifully managed.
35:55I love how it looks.
35:57I love the colours.
35:58I think those layers are stunning.
36:00I think she's done a really good job.
36:05Hello, Pat.
36:07I've made a prawn disc with a butter poached prawn,
36:11some lightly smoked mussels,
36:13roasted fennel and fondant potatoes.
36:17This is very inviting.
36:19It is just amazing.
36:21Just smell it.
36:22The power of the shells, of the prawns, the mussels.
36:26The stock has been done very well.
36:28I think it's seasoned perfectly.
36:30Nailed the brief.
36:32Nailed the conception of the dish.
36:34Nailed the execution of the dish.
36:39It's a big risk by doing a cake for an elimination cook
36:42because cakes are generally simple.
36:46But I'm hoping that the fact that I have elevated it
36:49in terms of really sweating the balance of the dish
36:52is enough to keep me safe from being eliminated.
36:55Alalu.
36:56Hey, Alalu.
36:59Mmm.
37:00I've made a plantain cake with some peanuts.
37:03It's inspired by a Nigerian street food dish,
37:06boiling peanuts.
37:07How old were you when you were smashing plantains
37:10and salted peanuts?
37:11Oh, I mean, I don't remember not doing it.
37:13Oh, really?
37:14Probably from five, six, seven.
37:16Oh, wow.
37:16You know, it's kind of just roasting on the fire
37:19on the side of the street and you get it hot.
37:20So it's a memory that you've then channeled to basically create something.
37:25Yeah.
37:26For me, cooking is a lot about creativity.
37:29And so, well, Nigeria doesn't really eat dessert.
37:31So, and I have a big sweet tooth.
37:34So I wanted to kind of turn that into a dessert.
37:36And that's how this came about.
37:37We'll taste now.
37:38Thanks, mate.
37:38Good luck, Alalu.
37:41What do you think, guys?
37:42It's pretty cute.
37:43I think it looks nice.
37:44Yeah.
37:45It is, yeah.
37:50That's pretty good.
37:51Nice.
37:52Very pleasing.
38:11I absolutely love this.
38:12It's good, huh?
38:13I was really concerned that the cake was way too simple.
38:16But the texture is just impeccable.
38:21I think the cake is absolutely epic.
38:26It's lovely.
38:27It's gentle.
38:29And there's a bit of intensity from the spice.
38:33It's just perfect.
38:36This cake to me is like carrot cake and banana bread
38:41made at Christmas and had an overachieving child.
38:45It has that beautiful spice mix through it.
38:47And then you get these little sweet tangy pockets of that lime syrup.
38:51Also that chantilly.
38:53It's so light and fluffy and salted so perfectly.
38:58Plus the crunch and that extra bit of salt from those quite heavily toasted peanuts.
39:04It's a really delicious flavour combination.
39:07This is hard to do.
39:08The fact that he can really sit there and take this memory and distill it into a very simple cake
39:14and anglaise,
39:14but then have the smarts to go, I'm going to do this, this and this to it to really, really
39:20bring it back to a MasterChef worthy palette.
39:23Dynamite, mate. Dynamite.
39:25I'm super stoked for him.
39:26I think we should be waiting for a long run with him.
39:34The end of this cook was a blur.
39:36Hi Hannah.
39:37How are you?
39:39Hello.
39:40I'm not feeling super confident in my dish, but I'm hoping it's good enough to get me through.
39:56Hello.
39:57Hi Hannah.
39:57Hi Hannah.
39:58How are you?
40:00I've made you a sticky date pudding with a ginger crumb and a ginger ice cream and an orange butterscotch
40:06sauce.
40:28I'm troubled.
40:30You're troubled?
40:30Mmm.
40:31What are you troubled with?
40:33The pudding itself is lovely.
40:36It's really well cooked.
40:37It's nice and moist.
40:39But the butterscotch is not a butterscotch.
40:41She's cooked the orange juice down so much that it's got this kind of marmalady flavour.
40:47It's like an emotion butter.
40:49Oh yeah.
40:49It's nothing toffee.
40:51I just didn't use the sauce and I used the ice cream which was very ginger-forward which I really
40:57enjoyed.
40:58I love the ice cream.
41:00I absolutely adore the ice cream.
41:01It is the best thing on that plate for me.
41:03It is so delicious.
41:04But do you think the ice cream is good enough to save her?
41:07Yeah.
41:08I don't know.
41:17Today was an emotional challenge.
41:20You shared your family traditions with us.
41:23So we know these dishes, they were cherished memories on the plate.
41:28Thank you for sharing that with us.
41:30Well done.
41:36A big effort from everybody.
41:38We know these dishes.
41:39But there was one dish that made us totally feel like one big happy family.
41:45And that belonged to you.
41:47Lydia!
42:00Lydia!
42:01That Abgo Lemonau was like the biggest hug on a cold day.
42:06Literally every single one of us was slurping straight out of the bowl and we could not speak.
42:10We were just diving into the lemony, chickeny goodness.
42:13It was really, really spectacular.
42:17Congratulations.
42:18They were-
42:19You are safe.
42:21However, this is an elimination.
42:24And suddenly, someone would be going home to them.
42:29There were two dishes that missed the mark.
42:33If I call your name, please step forward.
42:38Bella.
42:44And Hannah.
42:50Hannah, your sauce was unpleasant.
42:52Okay.
42:53Yeah.
42:55Bella.
42:56While we really admire your ambition, time got the better of you.
43:01There were flaws in most of your elements.
43:03I'm so sorry.
43:06But we have to say goodbye.
43:10Bella.
43:21Bella, 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 so inspiring.
43:45Um, yeah, being able to like bounce ideas off everyone and just be with people that share that same passion.
43:51Um, yeah, it's something that I can't take for granted.
43:54Um, and I've enjoyed every moment.
43:56Bella.
43:58I just want to say your ambition, your tenacity, your grit, your determination, your ability to just push through under
44:08extreme pressure.
44:10You are one of a handful of people that have those attributes in absolute spades.
44:18That means a lot.
44:20Bella, I'm so broken hearted for you right now.
44:23Bella.
44:26You are so young and you have so much talent.
44:32I 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.
44:38It's what you actually do after this.
44:40Yeah?
44:41Yeah.
44:43Come 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 day
44:53in this competition and pushed myself.
44:57You are a young professional, Mary Berry.
45:03Poe 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.
45:14Give it up for Bella, everybody!
45:27Next week on MasterChef Australia...
45:30Please give it up for Katherine Zag!
45:35Victoria Medell!
45:37Right back!
45:40It's Viral Wonders Week.
45:42Crazy.
45:43Their content is absolutely awesome.
45:46And with their first service challenge...
45:50I've never really cooked for a lot of people before.
45:53...and a surprise immunity pin on the line...
45:58They're absolutely clamoring to create something stratospheric.
46:04Are we going viral here?
46:05Yes!
46:06I flippin' love this dish so much.
46:09This is like competition winning worthy stuff.
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