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00:29Let's go again.
00:30.
00:31Oh, okay.
00:34Oh my God.
00:35What's going on?
00:37Whose houses are these?
00:39I see these four monitors.
00:42There's like four different kitchens.
00:44Okay, this is interesting.
00:46Good luck, boys.
00:49Is this anybody's kitchen?
00:51What's going on?
00:52What is today's challenge?
00:55Oh, look at the little dog.
00:57I want that kitchen.
00:59Yeah, that one's good.
01:00I want that one on the end.
01:02It doesn't really give too many clues.
01:05No, not at all.
01:06It's quite daunting, the first elimination.
01:08Yo.
01:09I feel like I've made so many strides already
01:11in the short amount of time I've been here,
01:13so I want to stay as long as possible.
01:15Where's the flowers?
01:21Oh my God!
01:24Oh my God!
01:25Oh my God!
01:26The frames start to play, and it's Sophia's first.
01:30Pretty.
01:31It's like a window into her home, which is really sweet.
01:35Oh!
01:35Woah!
01:39It's so tall.
01:40Yeah, it's nice to see.
01:41I'm kinda expecting like a dog to walk into the thing now.
01:46Oh God!
01:46oh my god this is a dog contest it's Sophia cooking with her partner it seems super sweet
01:57and she seems so relaxed in the kitchen avocado smoked salmon breakfast yes wait breakfast maybe
02:07oh no I hate breakfast I love breakfast who's next
02:16all that friends darling I've got some raw beans little rocket Connor and ricotta it'll go on the
02:22base made like a chili oil then I see Andy he's cooking for his wife zucchini flowers that's not
02:33breakfast do you stretch it when it's on the panel no oh so it's the size of it yeah I
02:39made little
02:39watch oh cute boy that kitchen's mad moon cakes or something little sweet mozzies it's uncle great
03:01it's it's filled with mung beans and steamed oh it's a sweet treat oh
03:11miss my dog yeah just thought the same thing imagine if JC has a dog as well oh my god
03:17I'm ready
03:25yeah yes please thank you okay excellent thanks a lot right yeah nobody come across
03:37yeah tomato soup hello we know you all right this is such a nice family
03:53absolutely love seeing them in the element because it's a very different side of the
03:56judges we don't get to see now I'm wondering what is today's task and what do you want from us
04:10did you enjoy a little sneaky peek into our home yes it does you've just seen a window into our
04:18homes so today's challenge we want to see a window into yours we want to get to know you
04:27so what better way to do that than create a dish that represents who you are at home your dish
04:34needs
04:34to be full of personality and most importantly heart because home is where the heart is today of all
04:43days everything's on the line you are literally coming to my house and I'm gonna feed you some food
04:48so it's super personal you're 75 minutes pantry and garden they're both in play
04:57make us whatever you want just make us feel like we're eating at your place whoever cooks the bottom
05:06dish will be the first person going home
05:12your 75 minutes start now
05:16come on everybody
05:17you know where the scales are
05:24oh sorry come on guys your first 75 minute cook it will go
05:29in the blink of an eye
05:32we want to know who you are at your home
05:36we can do this we only just got here and it's already our first elimination
05:48whoa the game is real it's a make or break and one person is definitely on a break
05:54walk on hopefully it's not me I am making a beef noodle soup with homemade rice noodles
06:02this is a dish that I actually made for my family then I went to Taiwan with my partner for
06:08the
06:08first time and she fell in love with this dish so I kind of made my own rendition of it
06:13I cook
06:13this at least once a month and that's because my partner keeps on asking for it when you love
06:19someone you give them a giant piece of meat is that is that PG can I say that I'm having
06:26issues
06:28thank you so much thank you before I get the pressure cooker close I need to make sure I have
06:34enough
06:35aromatics to penetrate the meat and tenderize it that beef better be tender and that soup better be
06:43freaking delicious if not my partner's gonna be pretty angry at me good flavors over here when I
06:50think of food from home I immediately go to comfort food as much as I love serving sweets to my
06:57parents
06:57what they served me the most was the savory dishes get me a duck I'm thinking duck because growing up
07:05with my stepdad he would make a lot of duck rows and my mom would then do all the pancakes
07:10and the
07:10herbal soups on the side but I have to butcher a whole duck to get this done in 75 minutes
07:15this is
07:16gonna be a challenge a little bit longer I am doing what my family call holly cow so it's a
07:27piece of eye
07:28fillet that we crust in sugar and then it's served with like a chili and garlic sauce I'm doing fries
07:34to go alongside it today it's a bit legendary so I'm hoping to do it some justice today the way
07:42the
07:42eye fillets cooked is a little bit unique so I'm hoping that it doesn't freak them out too much
07:47grace hi how are you I'm great I am doing I am doing what my family calls holy cow it's
07:54sort of
07:54steak and chips it is something that your family enjoy the most this dish is like a symbol of
07:59celebration in my family and not even just my family it's become a symbol of celebration throughout
08:09like our whole friendship group so what is the secret with your your steak so it's crusted in sugar
08:15and you hit it on the barbecue really hard and then it rests in seven layers of foil for four
08:22hours
08:23which they haven't got four hours which is why I'm reverse searing at first why I'm learning honestly good luck
08:30yeah
08:33Jean-Christophe's really concerned I think he's being kind so now I'm like but um no I need it back
08:42myself
08:43and I'm feeling good feeling good today I'm making a potato curry and a semolina halwa this dish just reminds
08:53me of my home and my ancestral cooking
08:57I'm making jollof rice with chicken you make a kind of rough blend with capsicum tomato onion garlic and then
09:06you cook the rice in that
09:07the chicken I'm gonna oven bacon a lot of rice is what you would make if you really wanted to
09:13show
09:13someone you love them really sorry there's a potato behind you don't trip over it
09:23I'm cooking today a gnocchi with a pork and india ragu this is absolutely something I make for my loved
09:31ones
09:31and gnocchi is actually a really good one to do with kids which is pressure cooker oh
09:41tell me what you're making I'm making a vanilla infused beef cheek ooh exciting with a pasta mash and some
09:50asparagus
09:50I love it I make it at home whenever I go back to Canberra and visit my family and I
09:54make it for them
09:55it's a really good meal to have for a little bit of a celebration oh so I'm making gnocchi gnocchi
10:09you
10:09know in our house is always a big staple every night we go to my nondas or it's big lunches
10:14there's
10:14always a big bowl of gnocchi there growing up it's always been Italian cooking in my life both sides of
10:22my
10:22family heavy on the Italian part and heavy on the rustic I guess too but when I like to cook
10:31at
10:31home I like to experiment with a few different flavors Vinnie Andy I'm making gnocchi today oh
10:40okay it's not just nondas gnocchi yeah so I've got a bit of beef in there also boogle beef bone
10:45and
10:45stuff like that so I'm trying to make like a bit of a ruggle yep and then I've got fresh
10:49tomatoes as
10:49well so tinned tomatoes in there fresh ones here I'm gonna mix it together yeah I still put a little
10:53bit of goji jank a little wild card spice it up a little bit you know what would the Nonna
10:57say to
10:57that but I wouldn't like that but you know when you come to my house I like to change it
11:01up have you
11:02ever served this to Nonna no she wouldn't she wouldn't like it and is that kind of the only
11:06non-traditional thing I'm gonna make like a parmesan crema okay maybe a touch of yuzu in there
11:13whoa that's what I like to cook I like to cook a bit more experiment like to experiment with the
11:19classic yep you got gotcha cheng yeah and yuzu yep in a gnocchi dish with a black apron on please
11:28make this work this is a bit risky to do in elimination but if you're not going to show
11:38what you're made of now I feel like I'll never get to see it there's a lot of the line
11:44everyone
11:44first elimination you've only got 50 minutes to go I'm so pumped for this they're going to be cooking
11:56something that they're so comfortable with because this should be the one that they love to invite
12:01friends over or cook for their loved one they should know this dish today the food is going
12:06to be incredible yeah we're gonna have so many great dishes to test one of the dangers of doing a
12:12comfortable cook is if that dish is very familiar to you sometimes you lose sight of whether it's
12:19complex enough to be in a competition I'm starting to second-guess myself oh I check my steak I mean
12:32for God's sake so today I am gonna cook what my family calls holy cow so 45 minutes ago steaks
12:40come
12:40out of the oven I'm probably eating sugar and I've chucked it on this cast iron that I've had on
12:46for
12:46pretty much the whole cook so it's really really really hot I'm gonna set the smoke a lot sorry
12:52Dodd that's full-on going in your face of course sugar going on to hot pan huge plume of smoke
13:02this thing's burning is that me or you yeah yeah this is what happens but usually you do it on
13:06a
13:06barbecue outside so you're not like gassing the room whoa sorry this is so full-on
13:18what is that smell you've come over at a time that's gonna freak you out this is I swear to
13:28you this is
13:37what happens keep going guys all right calm down and balance one sauce at a time my bench is very
13:52messy
14:01I've just covered one of my I feel it pieces in sugar that's why there's so much smoke everywhere
14:06to be honest the burn is part of the flavor I'm aiming for a rare cook rev ordering on medium
14:13rare
14:14you roll it into foil and you leave it to rest I feel like I've done something wrong but I
14:20know
14:20it's not wrong like it smelled normal it looked normal the little barbecue scraper was as black
14:24as it always is impossible to clean so um I'm trying to back myself even though everyone's like
14:30freaked out for some reason to be here in the master chef kitchen I am blown away I want to
14:41be in this
14:42kitchen so bad I'm not going home today I have so much more to learn here hey Bella hey how
14:49you going
14:49a bit stressed there's a bit going on there's a lot going on here what are you doing assume a
14:54rough puff
14:54yes yes I'm feeling nervous because I've never done a puff pastry in this short of a time before
15:00what's the whole dish I'm a milfoire today wow yes if I can pull it off if you pull it
15:08off there's no
15:09way you going on what else you got going on hazing up praline mousseline and a fennel chantilly all in
15:1575 minutes why are you putting so much pressure on yourself um because this means a lot to me and
15:21I
15:21go home you want to give it your best shot yeah yeah I really do master chef has been my
15:30dream ever
15:30since I was nine years old baking is my niche anytime there's a sweet that's needed I'm always
15:38on standby my mousseline is looking really good the rough puff comes out of the blast freezer
15:45it's straight in the oven I crank the oven temperature up to get it as brown as fast as possible
16:07okay that looks good Alisa hi are we getting some Latina flavors you're actually not okay I'm going
16:15very English today so you're going to get a deconstructed apple crumble and an earl grey
16:21caramel ice cream my family have apple pie competitions okay yeah so it's like it's a
16:28serious thing so I really can't mess this up that I hope that's enough filling there's what are you
16:36cooking I'm going to make a panacopita stuffed manti the charred tomato oil and the yogurt and dill
16:44dressing are you in your element I am in my element tell me what you're making I am making my
16:49sunday
16:50brunch for you yeah which is what I have grown up eating in my home so it's potato curry yes
16:57and on
16:57the side pumpkin chutney that's gonna be infused with a lot of spices and jaggery so it's all vegetarian
17:03all vegetarian we know what the steaks are today yeah they go hard I will thank you so much thank
17:09you you good men uh yep I'm all right should be getting there rice is boiling that's good was this
17:17one that you cook into that today I'm cooking I am project so a spice coconut chicken no I'm gonna
17:22serve it with some masi ulam which is a herb rice there's something you can't really find in Melbourne
17:28yep so it's something that I'd have to cook myself to be able to be able to enjoy it so
17:33man if you
17:33can't find in Melbourne I am looking forward to this one multi-tasking at its finest oh I'm cooking at
17:39its best can't you do Annabelle what what is the plan I'm doing a miso caramel bonocchi pie
17:47oh are you sure I am sure why what miso and caramel so are you comfortable with that dish I
17:58am very
17:58comfortable have you please many of your family members yes I've made this plenty of times the
18:02only thing is I've never made it without a recipe in front of me what I believe the miso overtake
18:07or
18:07of your power I'll make sure that doesn't happen smooth as fast and fast as smooth we're just at
18:14home cooking for ourselves yeah big time all right so today I am doing a little feast I love when
18:23people come to my home and I can just give them all sorts of flavors we've got some prawns today
18:27I'm
18:29gonna grill them got some crostinis happening with some prosciutto some whipped feta and then we're
18:34gonna have some crispy potatoes we live right at the water so I think the trawlers go out every
18:39morning and pretty much always thinking of prawns I had to do prawns today no-brainer seems like the
18:45right amount of salt a little hidden talent about me is that I am a singer so I went to
18:54the Queensland
18:55Conservatorium of music for jazz so I'm here master chef I've been waiting my whole life absolutely love
19:04singing cooking at the same time it's what I do my food dream is to have a small intimate restaurant
19:10have live music I love feeding people and I just love seeing the look of people's faces when they
19:16can enjoy the food that you've created main pressure points will just be timing I guess I've just got a
19:20lot of things going on and they all the require different time oven needs to be at different
19:24temperatures for different things and then I'm gonna also be using the same oven as a grill for the
19:29prawns I just need to make sure I focus on everything I want to stay in the competition more than
19:37life
19:37itself it's what I've dreamed of my whole life so I'm really not wanting to go home today
19:52nice what
20:02hi Jackie tell me what you're making I'm gonna do a Chinese shallot and pancake with a roasted duck breast
20:09on top
20:10oh wow that's ambitious yeah so how do you want to cook the duck I'm gonna pan fry the skin
20:16of the
20:17duck breast roast really nicely through very minimal seasoning because I will be adding a lot of other
20:21more Asian flavors and sources okay yeah so what for you are going to be the pressure points today
20:26absolutely the cook on the duck and it's making sure I can get all the elements done in time of
20:30course
20:31today someone is going home so you want to make sure you nail every element yes all right good luck
20:35thanks I am so crunched on time I have a lot to do as always so I'm really trying to
20:45get the
20:45shallots for my pancakes chopped as soon as I can and I've cut my finger yeah yeah okay I'll put
21:06it I've got to get these shallot pancakes done I've got to get the duck on the pan yeah I'm
21:14definitely
21:14really overwhelmed right now this feels like I've made a huge mistake and it really could cost me
21:29you're all right Jackie just meet yourself yeah oh my god I think I'm okay for time I'm making I
21:42am
21:42project with the spice coconut chicken my pickles are ready chicken I just gotta share it and get a nice
21:49char on it and cook it through I post it already so it's just finishing it now on the grill
21:53we're
21:57gonna get this right on are you doing sweet Annabelle yeah hi me so been occupied oh y'all if
22:10anyone's
22:10like I don't know had a rough time or if anyone's leaving at work then I'll bring this in ten
22:15minutes
22:15for the pressure cooker for my vanilla infused beef cheek got the oil on for my parsnip crisps got the
22:22butter ready got my asparagus ready got my parsnip puree ready it's just we're going on that black
22:28apron we'll see I still need to make my gnocchi potatoes taken a long time and I'm just waiting
22:36for that pressure cooker to finish so I can actually finish off my sauce I'm usually pretty
22:40quick with making gnocchi I can do it in about 15 minutes so I got the beef going in the
22:49pressure
22:49cooker for my beef noodle soup then basically what I'm trying to do now is make the rice noodles
22:57I need them to be perfect all right cool the sheet looks absolutely fantastic then basically I cut it up
23:15and then I have to quickly blanch them
23:22it's time to check on the beef the beef ribs are perfectly tender the meat is
23:30chef's kiss looking down that soup looks beautiful on top yes all right that oil looks absolutely
23:38fantastic but I need to start seasoning straight away it needs to be bloody delicious before I put it in
23:46the
23:47jug oh oh my gosh that was really stupid there's a lot of elements going on because I'm doing three
23:55dishes at the end of the day potatoes are nice and crispy I've got my crostini done I just wanted
24:03to try and put up a few different things today perhaps overachieved who knows
24:11I've made a cold butter mix for the prawns with garlic chili and parsley that beautiful butter will
24:17just seep through the flesh and cook them deliciously pressure's on guys you've got to be all said and done
24:24in 10 minutes
24:25let's go
24:38Jackie how's that hand is all right yeah it's throbbing this part definitely put me behind a bit in time
24:44I've
24:45finally got my chili oil and my hoisin sauce they taste great I've got my shallot pancake ready to pan
24:51fry
24:52I have a lot to do so yeah I've got a hustle a little bit all right we can do
24:58this
25:00I'm a little worried yeah there is eight minutes to go yeah the duck hasn't even gone in the oven
25:07yet
25:07I don't want you to go home on uncooked duck I crank the heat up and I just hope that
25:14it's gonna cook through
25:20the rough puff comes out of the oven for my meal foie it looks golden all the way through
25:28I'm happy
25:32now it's time to assemble this meal foie
25:36I pipe on the hazelnut and coffee mousseline and then my fennel seed chantilly
25:49okay guys five minutes to go
26:04yummy
26:07my fries are ready and my garlic chili prawn reduction sauce is ready
26:15moment of truth
26:28I'm so happy with the cook on it that is this is like my dream meal sorry yeah I hope
26:39they love it
26:54I get the prawns out from under the grill and I think they look good everyone's gonna move it one
27:00minute to go
27:01come on please
27:03lock in guys one minute keep waiting up
27:10pancake looks good Jackie
27:13I've got my shallot pancake done
27:16I'm gonna keep my duck in the oven until the last possible moment
27:20come on make it epic
27:2113 seconds left
27:24come on
27:26come on
27:26oh my god
27:28I think I better get it out
27:44let's bring it home
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29:1713
29:20I cannot believe that in 75 minutes I have pulled off this dish with all the
29:28components on the plate. It's a hazelnut and coffee mousseline meal fried with a
29:37fennel seed chantilly and a fennel and hazelnut twill.
29:45OMG how did you do that when you said cook from the heart I had one person in
29:51mind my best friend Emily um she sadly passed away six weeks ago and she's the
30:01reason I'm here she was so supportive and encouraging throughout the whole
30:05like application process and she just wanted me to be here so badly. Our
30:11favorite thing to do was go get pastries together so the flavors in this meal
30:15flour are inspired by the last croissant that we had together which is like fennel
30:21and coffee and hazelnut. Bella it takes so much courage to come here and tell such a
30:28moving story to produce something like this with that much emotion is really
30:32exceptional. Shall we dive in?
30:53That flavor combination is so special because of the memory it comes from but
31:00it is so sophisticated it is beyond your years. If you're pulling stuff like this
31:07out at this point in the competition oh like the world is your oyster. Thank you.
31:17To do this so precisely in your position I'll be probably upset and it will
31:23actually affect my cooking but you didn't. Blank yourself in, finish on time, deliver this
31:32wonderful amazing dish. The fennel and the nuttiness you've got that beautiful salt
31:40against the sweetness in the praline really good. All of us standing up here know what
31:46it's like to want to tell somebody you've lost something that you're really proud of and to see
31:51stand up here and do it with such composure and you know pay such a beautiful homage to your friend
31:58stand is really something so you should be so proud and I'm sure Emily would be too. Thank you. I
32:04know she doesn't.
32:11Everybody. Group up. We're all in. We're all in. We're all in.
32:15All in you. Oh, thank you. Oh, unbelievable. Oh, unbelievable. Oh, unbelievable.
32:27So many mouths. You're so strong. To have pulled off this dish with Emily in mind is just so so
32:36special. I am so proud of myself.
32:39Next up we want to try the dish from Vinnie.
32:51So I've made a gnocchi with a gochuchang pomegranate sauce and then it's got a parmesan yuzu crema.
32:59Whoa. Yuzu and parmesan gochuchang and ragu. Man. On a Black Apron day. Yeah.
33:13This dish is like a mixture of what I've gotten from my grandparents.
33:17So you've got like gnocchi, which are like, we call them malta yadi, which is like wrongly cut.
33:22And there's like a fresh tomato sauce, which like one of my nondas makes and then my other nonda makes
33:26like a slow cook sauce.
33:29So I've done that too and I've kind of combined them. But then when you come to my house, I
33:32like to put my own little spin on it.
33:35I don't know. I reckon we taste.
33:50Vinnie, pretty fine line between fusion and confusion, right?
33:53Yep. Yep.
33:54But I dug it.
33:58I was so worried about this.
34:00When you're like, oh yeah, gochuchang.
34:03All the gochuchang does is just give it a little bit of an extra boost, which is smart because it's
34:09a 75 minute cook.
34:10To get that sauce really rich and velvety, the gochuchang has done its thing.
34:16Not once do I go, oh, there's gochuchang in there.
34:19You've got the technique all there.
34:21Your sauce is so much zingier than I was expecting.
34:25This is a dish that's warm and comforting.
34:27I think you've delivered a beautiful, very humble, comfortable, loving dish.
34:35So well done.
34:36Thank you very much.
34:43All right, next.
34:45Ola Olu.
34:46Jello fries with chicken fried patein and coleslaw.
34:50Yes, it's really bloody spicy.
34:53But the flavours in there are amazing.
34:59Sorry Andy.
35:01There's only a couple of times throughout the season when I pre-call my wife and tell her to
35:05shut the toilet paper in the freezer and this is one of them.
35:08Alyona.
35:09Russian borscht.
35:11I love a soup you can chew.
35:14I love a borscht and I love your take on your family recipe as well.
35:19Pat.
35:21Ribeye with duck fat roast potatoes, charred greens and a cauliflower and cheese puree.
35:28It's flat out delicious Pat.
35:30You know how to cook things properly.
35:31You also know how to season properly.
35:36Spanakopita stuffed manti and a yoghurt dill sauce with a smoky tomato oil.
35:43Pasta work is beautiful and fine.
35:45You put just enough filling in there so it's not too rich.
35:49Unbelievable.
35:54Okay.
35:54Next.
35:55Jackie.
36:01My shallot pancake is exactly how I would make it at home.
36:04My sauces taste good but I am really disappointed that I didn't get the duck on the plate.
36:09I think this could be the end for me today.
36:30I think this could be the end for me today.
36:37And it just kind of set me off all my timings.
36:42So you had a duck, breast, cooked.
36:46Yep.
36:47And you did not add a chance to put it on your plate and serve it.
36:51Yes.
36:59Unfortunately, we can only test what is on your plate.
37:21Everything that's on there is delicious.
37:24That's one of the nicest scallion pancakes I've ever had.
37:27It's got really nice crispy edges and I love the chew on it.
37:32And then there's all these like sort of layers where it's like nice and flaky.
37:35Your chilli crisp is like, mate, you can put that on absolutely anything.
37:39I could only imagine what it would be like if that perfectly cooked duck breast was sitting rosy and crispy
37:47off to the side.
37:50I do really feel for you because this might be your last cook in the kitchen.
37:55Thanks, Jackie.
37:56Thank you so much.
37:57You're good.
38:02I did as much as I could in that time, but I'm still really worried.
38:06Not being able to finish the dish that I really wanted to put up for the judges today.
38:11That's really going to put me at risk.
38:15You're up next.
38:17Hannah.
38:19Pork and Induya ragu with gnocchi.
38:22That ragu.
38:23Yeah.
38:23It's just a tiny bit tougher than I would have liked.
38:27Yeah.
38:27Carnica.
38:28Puri aloo.
38:29With that, I've made a pumpkin chutney.
38:32I've made it a little less spicy for you, Andy.
38:35Please do not tame it for me because I want it to be the real deal because it tastes
38:40a little bit tame.
38:41Yep.
38:42Bonita.
38:44I've made a vanilla-infused beef cheeks, parsnip mash, and a parsnip crisp.
38:49I am struggling with the vanilla.
38:51Like, it's just such a heady aroma to have with the beef.
38:56Okay, next up, we'd like to taste the dish from Meg.
39:04It's me on three plates.
39:06It's colourful.
39:07It's vibrant.
39:08I would have loved a bit more time.
39:10Wouldn't everyone.
39:11Welcome to my heart.
39:14But I'm proud.
39:16Today, I've done the prawns for you.
39:18And we've got some potatoes with creme fraiche and herb oil.
39:21And also a little crostini there on a drunken crouton.
39:24And then it's got some beautiful Italian prosciutto, raw peas, and a whipped feta.
39:28If we were to come to Meg's place, what is there just always there?
39:32Probably the prawns, I'd say.
39:33Yeah.
39:34Living at the beach, for sure.
39:36Let's go to Meg's house.
39:37and
39:37the prawns are uncaught.
39:58Oh, yours, I'm not.
40:00No.
40:04Megs, is it enough on an elimination day
40:07to toast the crostini, whip some cheese on it
40:10and then put the prosciutto on it?
40:12Potatoes were lovely, but the prawn,
40:15it's kind of the hero for me on this plate of food.
40:17And then you just let down
40:19because you can't actually finish them.
40:22There was five.
40:23One of them should have been for you to test.
40:27You did too much.
40:29Your prawns, that beautiful char
40:31that I'm sure you were aiming for,
40:33it's just hard to get when you're grilling them in an oven.
40:36Yeah.
40:38Thanks, Megs.
40:41I absolutely got it.
40:43I can't believe it.
40:46It looked good at my bench.
40:48I'm just really regretting not just making one perfect dish.
40:51Bam.
40:55Alita, you're next.
40:59My not-so-humble apple crumble.
41:02And then a caramel and bell grey ice cream.
41:07I love it.
41:10Min.
41:12I've made I Am Project,
41:14spiced coconut chicken
41:16with some herb rice,
41:17nasi ulam,
41:18pickled cucumber and red onion sometimes.
41:22I would book a ticket to Malaysia
41:24to just drive that there.
41:27That is an experience.
41:30Annabelle.
41:32Wow.
41:34Oh, okay.
41:35I have made a miso banoffee par.
41:39The saltiness from that miso
41:41is what makes this.
41:43Holy moly.
41:46Thank you so much.
41:47Next dish we'd like to taste,
41:49Emily.
41:54I gave it my all today
41:56and I'm just really hoping
41:57that the judges can see
41:58that this dish represents
41:59my partner and our home.
42:01What have you made?
42:02This is my dish
42:03to my mate Shorty.
42:05So it says
42:06take on beef noodle soup.
42:07It's a play on words
42:08for tomato and short ribs
42:10but also to my mate,
42:12my partner Demi
42:13because she's shorter than me.
42:15I feel like the more
42:16you have to explain it.
42:18I just like making dad jokes
42:19because my dad can't speak English
42:20so I've got to do it myself.
42:25Oh, God, look at that.
42:39Emily, this dish resonates so hard with me,
42:42like how flavourful it is
42:43that I think I will crave it
42:46for the rest of my life.
42:47If you know when you have a food memory,
42:49it is stunning cooking.
42:51For you to make all those noodles
42:53sheet by sheet
42:54and patiently cut them
42:55as you were multitasking,
42:57just, you're a gun.
43:01And that broth
43:03is so, so delicious.
43:06It's got amazing flavour
43:08and so much body
43:10but it's still really clear.
43:12When you poured it,
43:13you could see the little fat globules
43:15just sitting on top.
43:17Every one of those on the tongue
43:19is just flavour, flavour, flavour.
43:23It is so difficult
43:25to get that dish done
43:26in 75 minutes.
43:28The short rib is perfect.
43:30With the noodles,
43:32mate, I've never seen anyone
43:34try that technique in here,
43:35let alone pull it off.
43:37That is elite technique.
43:41Is that my turn?
43:42Oh, sure, go for it.
43:47Turn it around.
43:48Oh!
43:49I think that should be off you.
43:51Take it off and this...
43:53Bye-bye.
43:54Oh, my, my, my...
43:55Thank you, sir.
43:56Damn, I'm ecstatic.
43:58Really happy to be safe
44:00for another day
44:01because I feel as though
44:02they were actually in my house
44:03and just having good meal
44:04and good yarn.
44:05You're such a legend.
44:08Oh, my God.
44:10OK, next up, grass.
44:15This tastes like horror to me.
44:17It's a long way to walk.
44:21But because the judges
44:22have expressed some concern,
44:24I've started to think,
44:25am I being weird?
44:28Is this something
44:30that only my family likes?
44:32Because I just really hope
44:33the judges can keep an open mind.
44:43So, Grace,
44:44what have you made?
44:47I've made holy cow.
44:50The sauce is just a prawn reduction
44:53and the steak is cooked
44:56in raw sugar.
44:58Oh.
45:03Blackened steak.
45:04Never seen that
45:05or heard of that before.
45:07That's making me nervous.
45:27That pickled my melon.
45:31Everything from the way
45:32that you described it
45:33to how it looked French.
45:35There were Asian flavours in there.
45:37It was just like,
45:39what the bloody hell
45:40is happening here?
45:42But it was delicious.
45:44Yes!
45:46I was honing in on the steak
45:48because when I saw
45:49smoke blooming
45:51to the top of the ceiling,
45:52I was like,
45:53this cannot be good.
45:55The steak is cooked beautifully.
45:57It really is.
45:58Like, beautifully.
46:00And I'm surprised
46:02how much that
46:03caramelisation of the sugar
46:04on the outside
46:05lifts the eye filler.
46:07Very delicious.
46:09It's funny because
46:10looking at it,
46:11I thought,
46:12oh, Thai beef
46:12with all the garnishes
46:14on top of it.
46:15But then when I tasted it,
46:16it was, like,
46:17quite French
46:18and umami-forward.
46:19I dig the holy cow.
46:21Right.
46:23Holy cow.
46:24That's so good.
46:26Yes!
46:28I love that.
46:30That's a great taste.
46:31Thank you, girl.
46:31Yay!
46:38For your first elimination,
46:40we asked you to make a dish
46:42that gave us
46:43a glimpse of who you are
46:44when you cook at home.
46:47Two of you
46:48really rose to the occasion.
46:53Emily.
46:55That was elite technique.
46:59Go and join Casper.
47:04Bella.
47:05That Milfoy
47:08exceptional.
47:09You can join the rest of them.
47:14Unfortunately,
47:15the pressure of this elimination
47:16got the better
47:17of a couple of you today.
47:20If I call your name,
47:22please step forward.
47:24Jackie.
47:27And
47:29Megs.
47:36Jackie.
47:39The duck
47:40was missing entirely.
47:43Megs.
47:44The prawns,
47:45the star of your dish,
47:47were inedible.
47:51Ultimately,
47:52it came down to
47:53what we could eat
47:55and what we would eat again.
47:58Which means,
48:00unfortunately,
48:01you're going home.
48:04Megs.
48:11It was a bad day today.
48:13You really did
48:14just get unlucky
48:15on those prawns.
48:16Could have happened to anyone.
48:17I'm absolutely gutted,
48:19of course.
48:19But,
48:20I've taken so much.
48:22I've learnt from everyone here.
48:23So,
48:23I just really wanted
48:24to thank you all.
48:25It was
48:26everything I hoped
48:27and a million times more.
48:29Megs,
48:29we've absolutely
48:30loved having you here
48:31and we can't wait
48:32to see you open
48:33that restaurant.
48:34But for now,
48:34Megs,
48:35it's time to say goodbye.
48:37Me first, Megs.
48:38Come on.
48:38It's not over
48:39until it's quite late.
48:40Thanks.
48:43Definitely
48:45heartbroken
48:46that I didn't get
48:46to stay longer.
48:50I know I can cook prawns,
48:51I know I can cook
48:51lots of beautiful things.
48:53I think the worst part
48:53is that I didn't get
48:54to show them.
48:57I'm extremely grateful.
48:58This is a place
48:59where dreams are made of
49:00and I had that
49:01for a short time.
49:03Give it up
49:03for Megs,
49:04everybody!
49:14Tomorrow night.
49:19We'll be using
49:20cereal today
49:21for the invention test.
49:25This MasterChef
49:27classic challenge
49:28could be
49:30It is pretty out there.
49:31A serial killer.
49:33What on earth
49:35have I done?
49:36The bottom five dishes
49:38will face an elimination.
49:40It feels like
49:41it's all going wrong.
49:42What the heck?
49:43So it's crunch time.
49:46I'm in a bit of strife.
49:47It's a foil.
49:48It's a foil.
49:51It's a foil.
49:53It is a foil.
49:53It's a foil.
49:56It's auction
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