- 18 hours ago
2026.S18E13
Category
📺
TVTranscript
00:24I'm really excited to be again in the MasterChef kitchen every time you walk in
00:29it kind of feels a little bit surreal but it's really mixed feelings it feels
00:34quite a lot of pressure when you walk into the kitchen in a black apron I'm
00:38not ready to go home at all oh here we go
01:07oh yes I like this one I'm seeing lots of little tricks and tips and hacks and new
01:12ways of using ingredients that I haven't even seen before you're like these are
01:20great ideas I think we're definitely gonna be running with the viral trends
01:34today
01:35morning everyone
01:38unfortunately today is an elimination which means everyone wearing a black
01:44apron is in danger of going home grace you're safe up there on the gantry well
01:52done you earn immunity with the top dish in yesterday's challenge on the bright
01:57side all this week we're celebrating the viral food wonders that have captured
02:02our attention and taken over the internet and today's special guest is responsible
02:09for a great many of those the clip you just watched is only a tiny snippet of the
02:17content that made today's guest blow up online her most viral video has amassed almost 200 million
02:34views
02:35put your hands together for Victoria
02:41you
02:46oh
02:46oh my god I can't believe Vicks walking through the doors I follow her her content is
02:55absolutely awesome I have definitely chucked a few of those together at home when
03:01I'm looking for a quick meal and you can see why she's the queen of viral week
03:10Victoria salut welcome to the Masterchef kitchen
03:13I'm so excited to be here I have watched every season and I know people come on here and like
03:18probably just say that I kid you not every season
03:22so tell us where is your love of food coming from from a young age just coming home from school
03:29experimenting with different ingredients mixing together like mega rang with frozen chicken nuggets
03:33turning it into a ramen and I would just always experiment and I think that's kind of how I started
03:40guys you are all very lucky today because Victoria has not come here empty handed
03:48so under the cloches are some ingredients that her followers can't get enough of
04:05my first ingredient is
04:11wow
04:14cucumber
04:14nice
04:16my next top viral ingredient is
04:20burrata
04:21oh
04:24pistachios
04:29rice paper
04:32I had a gut feel on that one
04:37and my final top viral ingredient is
04:45gotchu jang
04:50these five ingredients are all over social so you can see why Victoria has chosen them
04:55it's harder to cook when you've got all these five beautiful ingredients you have ideas and recipes
05:00going through your mind you can only pick one
05:03your challenge is to create a dish featuring one of Victoria's top five viral ingredients
05:09you have 75 minutes to make any dish you like we're looking for both the top and bottom dishes
05:19the top dish will be fast-tracked to the immunity challenge at the end of the week
05:24oh
05:26but because this is an elimination the bottom dish will send its maker home
05:34victoria before we kick it off any words of advice
05:37i'm hoping to see something i've never seen before
05:39so use these ingredients that i've chosen
05:43and spin them in ways that you've never seen before
05:46and make it delicious
05:48give it all you've got because your time starts now
05:51all right let's go
05:53come on let's go
05:55come on let's go
05:59oh sorry
06:01carrots
06:06they want to see something new
06:08so i think i'm going to lean towards the rice paper today
06:11you know just seeing that video with puff pastry and phyllo pastry vibes with it
06:16that's kind of pinging ideas
06:18so
06:19hmm
06:20whoops
06:21sorry i've made a mess
06:22yeah go man
06:24thank you
06:28yeah go loose
06:31Annabelle
06:32come on
06:33run
06:41finish
06:42kick
06:46so feature element today is going to be the goji jang
06:48i'm making a pork barbecue sandwich with the goji jang barbecue sauce
06:53being me being the panini guy i thought we have to make a sandwich today you know
06:58sandwiches are always viral on the internet they're always loving cross sections
07:01but today is an all-in elimination my dish is pretty simple so i need to make sure that i
07:07actually make every element
07:08and one of those elements needs to be the bread
07:11i'm making a focaccia today but normally focaccia's you need to let it ferment for a bit
07:18but mine today i'm making in an hour so i'm actually subbing out a bit of the water for some
07:23beer
07:24and i'm doubling the amount of yeast so it gives that really speedy fermentation to make the bread nice and
07:31airy and fluffy
07:33the focaccia needs to prove for about 20 minutes
07:38mini is that your bread
07:39yeah
07:40love it
07:42i'm definitely cutting it a bit fine i know that this is going to take a really long time to
07:46do but we have 75 minutes so i'm feeling confident about my focaccia
07:49i know it will be delicious
07:57is that pastry
07:59yeah it's a dumpling wrapper
08:01ooh
08:01yeah
08:02today is a big risk big reward kind of day
08:06the top dish could get me sent straight through to that immunity challenge
08:10so i'm thinking i might risk it for the biscuit
08:14hey alita
08:15hey guys
08:16what's cracking
08:17um actually i'm getting a bit weird
08:19okay
08:19yeah
08:20cute and weird
08:21yeah cute and weird
08:23uh my viral ingredient is going to be burrata
08:25and you're going to see an absolute fusion dish here
08:29um and it's going to be italian with chinese
08:33okay
08:34um
08:34i'm taking a risk
08:36i'm going to make a dumpling lasagna
08:39oh
08:40oh yep okay i know where you're going with this
08:42yeah
08:42okay
08:43yeah with the layers
08:45so okay i'm going to try and uh break this down
08:48so you're going to have like dumpling wrappers
08:50yeah
08:51as the pasta
08:52yeah
08:52and then you're going to have layers of like dumpling meat
08:55yeah
08:56where does the burrata go
08:57right on top
08:58right on top
08:59be a little bit of soy sauce on top
09:01a little bit of sesame oil
09:02and then you'll just stick your spoon into it through that burrata
09:05so you'll get all the juices through the bottom
09:08yeah
09:08so you still get that creaminess that you'll get in every bite
09:11um look i think it's creative um i think it's it's viral i think it should be tasty it has
09:17to be tasty
09:18it's gonna be tasty
09:19um i'm looking forward to seeing this one come together
09:21same
09:21all right
09:21me too
09:21thanks guys
09:22luck
09:22cheers
09:28what are you doing alalu
09:30what's that green stuff
09:32pistachio liqueur
09:33oh
09:33hell yeah
09:34yum
09:35uh i'm doing a pistachio frangipani filled yeasted pancake
09:38yeah yeah
09:38yum
09:39berry compote rose water
09:41oh yeah
09:41delicious
09:42thank you
09:43sounds viral to me
09:46i'm gonna use gochujang i'm gonna make a gochujang charred cabbage
09:50with mushrooms and uh nori pangratato
09:55i'm doing a leek mosaic
09:58it's gonna be like a little roll
09:59wrap the nori
10:00and then i've also got some salted roasted pistachios on the top for some texture
10:04um so i think it'll be really good
10:07i'm gonna be cooking a pistachio carrot cake ice cream sundae
10:12um so i'm gonna and i'm gonna do the carrot cake in the microwave
10:15so that's like a little viral on viral on viral trend
10:21okay
10:22i'm feeling very nervous today
10:24i really want to stay keep learning keep evolving
10:28uh i have a couple of ideas i feel like i'm just gonna go with a few different elements
10:34i think when i came into the competition i just felt that maybe i'm just not good enough
10:39and i think every cook i'm trying to build that self-trust in me and maybe like this will help
10:45me kind of get to the top
10:49okay
10:51what are you doing i am making a sour cream and avocado ice cream
10:56wow
10:58heritage i feel like i add sour cream to anything
11:01so what is your ingredient
11:03it's pistachio
11:04so your pistachio will be used as as what
11:07uh pistachio crumb and some sour cherry compote
11:11with the avocado
11:13yeah
11:13and you think that's going to balance well
11:16i'm i'm kind of thinking like they have a very similar flavorful profile in terms of this greenery kind of
11:21grassy elements
11:22and i think they will kind of work play well together
11:25okay interesting
11:28three more birds
11:29yeah
11:30elimination day today
11:31yes
11:31okay good luck
11:33thank you
11:33thank you
11:34good luck aliana
11:37oh my gosh
11:40after the judges visit i got a little bit in my head
11:47is sour cream and avocado ice cream a bit of a crazy idea
11:52is it really too risky i mean it's a black apron day
11:56hopefully it's not going to cost me an apron today
12:09keep that creativity flowing you've only got an hour to go
12:14come on guys
12:15i can smell that from here
12:31it smells
12:33thank you
12:34how's it up there
12:35i feel like the queen of the world up here a bit
12:41would you like a cup of tea up there
12:50i'm a little bit nervous that it's an elimination today but i'm excited i'm ready to make a viral recipe
12:56wearing a black apron you have to come and you have to impress
12:59so i've never cooked asian for the judges
13:03i would love to show them a different side to me
13:06and you know those beautiful asian flavors i think could get me over the line today
13:13hello dot hi guys how are you
13:16hello
13:16tell us what you're making
13:17so i'm making prawn rice papers so i'm going to mince the prawn between two pieces of rice paper and
13:24fry it
13:25ah
13:25and then i'm going to serve that with tamarind chutney lettuce and some fresh herbs as a san choy bao
13:31yeah i like that
13:33oh wow
13:33good luck dot
13:34looking for a real flavour punch from you
13:37yes
13:37thank you
13:38here we go
13:39let's hope it's good
13:44hey petro
13:44hello
13:45how are you mate
13:45how's it going good and you
13:46very good very good
13:47very nice to meet you
13:48are you going to guess the ingredients
13:49oh i can't with this one
13:51what are you going
13:51uh i am going a um lobster roll taco
13:57yum
13:57okay
13:57so i'm going to try something i've never done before and try to make the taco shell out of the
14:02rice paper
14:03right
14:04how are you going to do it
14:05uh in the deep fryer and holding two tongs
14:09just like hold it like that so it creates the shell and i hope for the best
14:14look at me
14:14yeah
14:15wink at me if it works
14:18i'm like in a half wink
14:19oh god
14:21just allow yourself some time to go wrong
14:24i think
14:25all right
14:26all right
14:26i'm the expert
14:27you got this
14:28okay
14:28good luck
14:29thanks guys
14:31yeah i'm uh left a little bit uneasy
14:34sounds like making these taco shells out of rice paper may be a little bit more difficult than i first
14:40thought
14:41a little bit nervous i just want to get all my pickling stuff um done and then i can move
14:46on to my lobster
14:48and i just want to leave as much time for those shells as i can because they're kind of the
14:52star of the show
14:53so if i don't get those right then my dish kind of falls flat on its ass
15:02oh no the red ants
15:04oh luke
15:07stay back
15:08you got a red dress that's all right
15:10yeah i wore the right colour
15:13today i'm going to do kind of a savoury beetroot top to tan with a burrata on top
15:20that was awesome pat
15:21hell yeah
15:22today i'm using the gochujang and i'm making a clay on an irish spice bag so it's going to be
15:29um the salt and pepper chips put together with a red duck curry sauce and a gochujang pineapple sweet and
15:35sour sauce
15:36and a gochujang glazed duck breast
15:39i've decided to make a filipino dish called halaboc
15:43and basically i'm going to use the rice paper to make the noodles on the bottom and then to make
15:50a chitteron on top
15:52chitteron is basically kind of like a pork crackle that's deep fried but of course i'm going to try to
15:56replicate that with the rice paper
16:00i'm going to make a leafy sandwich with a couple of pistachio elements sort of a middle eastern kind of
16:07vibe
16:08i'm going to be doing uh gochujang buffalo wings today with some celery kimchi on the side
16:14yeah it's a pretty like quick kimchi kind of almost like a quick pickle and then a ranch of some
16:19sort
16:20that's elimination day so i'm doing something that i know i can do well um it shouldn't put me in
16:24the bottom
16:27it is smelling amazing in here and so much going on i am really loving the sound of aliana's dish
16:33she's got a avocado and sour cream ice cream oh i know and then the pistachio is going on top
16:41as a crumb for a crunch texture
16:43right so why avocado and sour cream she comes from an eastern european background she loves the sour cream
16:48yeah but i think she's kind of i actually in mid thought i'm now worried
16:54yeah i was like i don't get it because there's a lot of fat in that
16:57yeah could be great could be a disaster and that's why i'm loving it
17:02i'm really excited about dot she's doing a rice paper roll that she's going to squish mince prawns in between
17:09and then pan fry it
17:10yep and then toast but with rice paste yeah and then she's serving it in a sans choy bao
17:15so funny so funny like a lot of these techniques i've never heard of before and then like miss viral
17:21over here is like oh yeah i'll take that though
17:29we are itching for some delicious food you've only got 45 minutes to go
17:34we're gonna push
17:43beautiful amazing
17:46you're so clean down here ladies
17:49oh
17:50just as i said that
17:51i know
17:52i know
17:54sit there
17:55it's okay
17:59what i'm doing now is just preparing the dumpling filling
18:03i want that filling for my dumpling lasagna to be a really big flavour bomb
18:08i'm taking those chinese flavours and some of those italian flavours that i know can mesh
18:14there's a bit of cumin ginger onion the garlic got rosemary in there celery potichini mushrooms and fennel seeds
18:23sounds so weird but i think i'm gonna give them something that they definitely haven't seen before
18:29what is happening
18:32Alina what's in there
18:34um a bunch of stuff
18:37um
18:37do you want to taste your filling
18:38no
18:39no
18:40no because it's raw beef
18:41so
18:42yeah
18:45Alina is such an amazing like confident cook and she's feeling really good she's really like gutting for this top
18:52spot
18:53what the hell is happening
18:57wait why do you have cheese on your bench
18:59you just wait baby
19:02you're about to do something weird
19:05i just can't
19:07come to any conclusions in my head as to what she's doing in terms of flavour combinations
19:16i start getting in the first dumpling filling layer
19:19then i get in the dumpling pastry layer meat layer and then i do another layer of pastry
19:25let's hope this dish can go viral
19:28let's see where we land
19:39Vinny!
19:39Andy!
19:40how are we? me Victoria
19:41hello nice to meet you
19:42i already know what you're using
19:43yes yes
19:44see bit of gotcha tea
19:45yes yes
19:46what are you gonna make?
19:47today i'm making a pork sandwich with a goji jang barbecue sauce
19:51i've got some focaccia bread that i'm making you just click on
19:54this can cook bread
19:54oh i'm excited for that
19:56i'm working on my goji jang barbecue sauce right now
19:59but the first thing you taste when you bite into this is goji jang barbecue sauce
20:02perfect
20:03yeah
20:03you getting to know vinny
20:05he actually wants to open a panini shop
20:07so is this what i'm gonna make the menu or what?
20:10if this works out it'll definitely be on the menu
20:12i think if this dish works out you'll be one step closer to your dream
20:16yeah
20:16you may also be in with a shot at top dish
20:18so a bit to play for
20:19that would be good
20:20that would be very good
20:20that's what i'm going for
20:21well good luck mate
20:23thank you
20:23thank you
20:24andy says my dish could be a top dish contender and i feel amazing about that
20:31but as i look at the clock
20:34i realize i don't actually have as much time as i thought
20:37okay
20:39i know i need to get my focaccia in the oven now
20:45i've cooked my focaccia in 20 minutes before with 10 minutes to let it rest
20:50there's a big risk that it's not gonna have enough time to cook
20:53and when something goes wrong on a black open day it's not ever good news
21:04time is slipping away
21:06you only have 20 minutes to go
21:09let's go
21:15ow
21:17it's so hot
21:18come on
21:21it's really hot
21:23crank it
21:26so i'm just going to focus on my prawn crackers
21:30getting them crispy
21:33i've got my prawns
21:34ginger
21:35herbs
21:36spring onions
21:36i want to make it as thin as possible along all the sides
21:40because then the prawn will cook evenly
21:43all right wish me luck i've never used a fryer
21:49there is such a risk using a new piece of equipment in a black apron day
21:56am i a little bit nuts maybe
21:59but today i'm featuring rice paper but rice paper is kind of flavorless
22:04so it's gonna have to be a hero in a textural element
22:10let's do a good tester
22:11don't press it too hard
22:12don't press it too hard
22:14so i'm gonna brave it today
22:22oh that's perfect
22:25wow dot
22:26and that looks so trendy
22:28that is so hashtag viral dot
22:32this dish is coming together
22:37come on
22:39i think today i'm really trusting myself and really pushing myself not to play safe
22:45so i'm fully committed to my sour cream and avocado ice cream
22:50everything's coming together really nicely
22:54i have my cherry combo ready
22:56my sour cream and avocado ice cream churning
22:59and now i'm making pistachio brayland
23:02and preparing to make the pistachio crumb
23:06oh and i'm making burnt white chocolate as well
23:10given the pistachio is the you know features ingredient
23:13i feel like just one crumb is not going to be enough for me today
23:18so i want to make sure the judges taste pistachios in different kind of profiles
23:22i hope the judges are going to get my flavors
23:26everything's on the go
23:27i think it's going to all come down come together in the very final moment
23:34Casper how's it going
23:36you're doing fried chicken
23:37i am i'm in my zone you know
23:38yeah
23:39how many you made plenty
23:41i've got six in there at the moment
23:42so i can have a couple
23:44yeah
23:45i'm not sharing
23:48okay
23:50okay so my pork for the sandwich
23:53it's just coming out of the pre-cooker
23:55the sauce is tasting really good
23:56you can definitely tell this goji jang barbecue sauce
23:58it's got that sweetness
23:59but it's also got that real nice spiciness from the goji jang
24:03looking in the oven
24:05and my bread's just not browning up in the oven
24:07so i'm just a little bit worried about that
24:09time's running out
24:10so i get my bread out of the oven
24:12it's still not coloured the way i want it to
24:15and it's just dawned on me that like
24:17i've made this way too big
24:19and ideally i'd like to rest my focaccia for about 10 minutes
24:24but i don't have that time
24:25i don't know if i'll be able to really use it
24:27in the back of my head i know i need to come up with a plan b
24:31still a bit soft in the middle
24:34and i don't really want to have to
24:37go home
24:38off bread
24:40the most obvious plan b
24:42is we use pre-made bread from the pantry
24:46being the panini guy and the bread guy
24:49i'm not feeling great at all
24:52that i didn't get my bread done
24:56but i'm still hopeful that
24:58the flavour of the goji jang and the flavour of the pork
25:01is enough to actually meet the brief and get me through
25:09i have got my lobster out
25:12at the moment i'm just waiting for these crispy shallots to crispen up
25:16i've got most of my garnishes
25:19for my lobster, taco
25:20all ready to go
25:22so i'm pretty happy with myself
25:26Petro you happy with it?
25:27well it's coming out of the shell so that's a good sign
25:29but i can't get caught up in that for too long
25:32because i have got to get onto these taco shells
25:36i've left it a little bit fine
25:38i don't have as much time as i thought i would
25:44you got this
25:46yeah hold it
25:55i'm testing my rice paper in the deep fryer
25:58and it doesn't seem to be puffing and bubbling up like i thought it would
26:03how are they looking?
26:06yeah it's not working
26:08damn
26:09it's not really frying
26:11what is going on?
26:13so already i'm starting to feel a little bit nervous here
26:17maybe my oil's not quite hot enough
26:21the taco shells are the star of my dish
26:23so if that doesn't work then i've really got nothing to plate up
26:26no room for panicking, no time
26:29yeah
26:31my gut is telling me i've just got to do a full pivot here
26:34and try to get something over the line
26:36so now i'm just racking my brain thinking what can i do
26:39with victoria's other ingredients
26:41i do not want to give up now
26:43it's black apron day i do not want to be going home
26:45so i'm going to make this work
26:49your spot in the competition is on the line
26:52five minutes to go
26:53five minutes
26:54go guys go go go go go
26:58pace pace season season season season
27:06crispy
27:09super duper crispy
27:14i just have to do the second cook on my chips
27:17they're nearly done with their first run
27:19and then just plate everything up i'm pretty well on track
27:21make sure that duck's perfect
27:23i'm currently frying out my little fake chitarog
27:27so hopefully we'll finish in time
27:30happy
27:30feeling good
27:31got my gotchujang buffalo wing sort of style glaze on the chicken there
27:35and i've also got the kimchi on the side which then a bit of ranch just to cool everything down
27:41cucumber's gonna add the freshness to the dish and that crunch
27:48it's just like last few little pieces coming together i just want to taste all of it and then see
27:55how we go
27:56tasting all the elements together my biscuity pissachio crumb and sour cherries
28:01and like the ice cream
28:05i'm really happy with the dish
28:07it's really nicely balanced there's just a little touch of avocado and sour cream to it
28:12and the little tartness of the cherry kind of brings it all home
28:16i feel like i'm trusting myself with flavours
28:19and that makes it really special
28:21like i'm really having fun today
28:29all right i'm gonna bite the bullet and take these out and just pray that they're cooked
28:36because that's all i can do right now
28:41i know i can't leave lasagnas in there for any longer because i need to let them cool a little
28:46bit before i put on that burrata
28:51get it on the plate there's one minute to go
28:54let's go guys
28:59at this point i know that these ramekins are too hot but i'm running out of time
29:03so i have to get that burrata on my dumpling lasagnas
29:09so i stick that baby burrata on the ramekin
29:13it's looking nice and juicy and i'm happy with how juicy it is
29:17so i just have to hope that it doesn't split
29:20because it's going to melt and make it really soggy
29:23this is it
29:2710
29:289
29:298
29:307
29:316
29:325
29:334
29:353
29:362
29:371
29:381
29:392
29:391
29:401
29:412
29:431
29:441
29:441
29:451
29:532
29:532
29:532
29:532
29:532
29:532
29:533
29:532
29:584
29:594
29:594
29:595
30:034
30:055
30:075
30:125
30:156
30:165
30:177
30:177
30:187
30:187
30:197
30:197
30:218
30:229
30:239
30:239
30:2710
30:289
30:3510
30:369
30:3910
30:4010
30:4111
30:4113
30:4111
30:4111
30:4111
30:4312
30:4313
30:4314
30:5215
30:5315
31:0316
31:05A little feast.
31:09Righto, Dot.
31:10What's going on?
31:12Well, today I have done the rice paper.
31:15So I made a bit of a smash prawn between there with ginger, herbs,
31:21and I'm visualising it to be like a lettuce cup with lovely tamarind sauce.
31:28Nice.
31:30I'm like dying to dig in.
31:32How do we do it?
31:33Here you go, Andy.
31:34Does the cracker go on the lettuce?
31:37Yeah, and then lots of herbs, and then get your tamarind chutney.
32:05Oh, Dot.
32:08You've done it again.
32:09That is so, so tasty.
32:11Well done.
32:19Dynamite.
32:20Lights out.
32:22Flavour, flavour, flavour.
32:23And then I love all the fresh herbs, but the star is obviously that little rice paper smash
32:31thing that you've got going on.
32:33It's crispy.
32:34The prawns are still cooked really, really well, and you've just got like layers upon layers
32:39of spice, citrus, punch, herbs.
32:43It's all happening for me, Dot.
32:45Dot, this dish makes me so happy.
32:49And you know, I think a lot of people lean into sweetness in the chutneys, and you've kind
32:53of like really been restrained with that, so the sweetness of the prawns really comes through.
32:58It's just a delight.
32:59Oh, good.
33:02You are definitely speaking my language with this dish.
33:06I think it was a great use of rice paper.
33:09I think it was absolutely delicious.
33:10We're done.
33:12Go, Dot.
33:12Go.
33:16Well done.
33:20Min, you're next.
33:22I've made a gochujang char cabbage with mushrooms and a nori pan grattata.
33:29I love that you've chosen to hero a vegetable, which is definitely a trend I'm starting to
33:33see.
33:33I'm obsessed with the gochujang sauce you've made.
33:36I think you've heroed the ingredient perfectly.
33:39Next up, pot.
33:42Oh, wow.
33:44Oh, that looks so good.
33:46That looks epic.
33:48I've made a play on an Irish spice bag.
33:50I've got the salt and pepper chips, a gochujang glazed with a fancy duck breast, a gochujang
33:58and pineapple sweet and sour sauce, and a Thai red curry sauce.
34:03Pat, I love the high-low thing that's happening on the plate here.
34:06This is the kind of thing you'd see, like, a dude foodie chef plate up because it's got
34:10so much technique in it.
34:11And I reckon these are some of the best chips that I've had in this kitchen.
34:16Annabelle!
34:20Very cute.
34:22I have done a pistachio and carrot cake ice cream sundae.
34:26I think it's just such a grown-up ice cream.
34:29Yeah.
34:29I love how hard you've hit us with the spices that go in carrot cake.
34:35Hannah!
34:38Wow, look at that.
34:41Dubai-loaded cookie with a pistachio ice cream.
34:45Well, I can only say every single bite is a joy.
34:51Oh, good.
34:52Olalu!
34:53I've made pistachio frangipani pancakes with berry compote and, like, a little toasted honey
35:01pistachio liqueur syrup.
35:03The pancakes were delicious.
35:06It, you know, looked beautiful.
35:07It looked viral.
35:08Next up, it's Jack.
35:10Oh, wow.
35:14Today I've done a leek mosaic with pistachios.
35:17Aesthetic, visual, technique, well done, superbly done.
35:24Thanks, chef.
35:25Next up, Vinny.
35:30Taking my sandwich up to the judges and I'm kind of dreading it, to be honest.
35:38I'm not really proud of what I have on my plate.
35:41I'm definitely very, very worried about my place in the competition today.
36:00Vinny, what have you made?
36:03So, I've made a pork braising gojujang with a gojujang barbecue sauce sandwich.
36:10Nice.
36:11How'd it go for you?
36:14I'm a little bit disappointed in myself, to be honest.
36:17I feel like I've let you down.
36:18I had a nice focaccia that was baking in the oven that I made for this, but it just wasn't
36:23cooking in time.
36:24I think I just made it too big.
36:27The bread's from the pantry?
36:29Yes.
36:31Okay, I hope this just rockets us with flavour.
36:35Divvy it up.
36:53Okay.
36:57Pork's cooked really nicely.
37:00And your gojujang barbecue sauce is delicious.
37:05But that's really all I got.
37:07Pork and sauce, that's all I've got to go off to judge your place in the competition.
37:14You of all people know, if you're going to make a sandwich in this kitchen in 75 minutes,
37:18you need to make the bread.
37:21Yep.
37:22You're our sandwich guy.
37:24Visually, it kind of looked a little bit like a sloppy joe to me.
37:27The next time, if you're making bread, yeah, just make it small.
37:31Yeah.
37:34It doesn't feel great that my place in the competition has come down to pork and sauce.
37:40It's a bit worrying.
37:41It's very worrying.
37:46Okay, next.
37:47Ariana, please.
37:52I'm excited to hear the judges' feedback because it's got an interesting combination of flavours in my ice cream.
37:59Oh, I see.
38:01Oh.
38:04Looks interesting.
38:06Mmm.
38:08I'll let you know.
38:09What have you made?
38:10I used pistachios, and I made avocado and sour cream ice cream with layered pistachio crunch and some sour cherry
38:21coulip.
38:24Okay, let's have a test.
38:39I'll let you know.
38:42It's mind-blowing.
38:45It's spot on.
38:48It does work.
38:50You can get the nuttiness of your pistachio.
38:55I mean, introducing avocado.
38:57It's rich.
38:58It's tasty.
39:01It's addictive.
39:04So, I am super satisfied.
39:09I'm not going to lie, I was a little bit nervous when I heard you were making avocado and sour
39:13cream ice cream, because it is my favourite dip, guacamole.
39:17But now it is delicious.
39:18So well done.
39:21There's this lovely tang to your ice cream, but not at the expense of the richness.
39:25It's all just the perfect mouthful.
39:28Flawless.
39:33Oh, my gosh.
39:34Like, I am so happy.
39:37Oh, my God.
39:39How good.
39:39Maybe I finally deserve to be here.
39:42Well done.
39:45Oh, my goodness.
39:47Did you finish the ice cream?
39:49Yeah.
39:50You're next, Lydia.
39:51I made a kataifi sandwich filled with a pistachio and ricotta cream.
39:58It's crunchy.
39:59It's full of pistachio-ness.
40:03Delicious.
40:04Kasper.
40:07Got you doing buffalo wings with a celery kimchi and a nori ranch.
40:13Powerful, balanced, delicious.
40:15I think you've done really well today.
40:18Emily.
40:19I've made you a Filipino dish called palabok.
40:22I've used the rice paper to make the noodles on the bodon and chitaron on top.
40:28Emily, I admire you for introducing these two ways of rice paper today.
40:36So, I believe you have a true talent for flavors.
40:39Luke.
40:41I've made a beetroot tart-a-tan with a burrata on top.
40:46Luke.
40:47It's fantastic.
40:49Aaron.
40:51A cheat, gochujang, tonkotsu ramen.
40:54Everything, every element is delicious.
40:56I think the broth is beautiful.
41:02The next dish we'd like to taste belongs to Petro.
41:09I promised lobster tacos.
41:13And now I'm going to be serving up cucumber salad.
41:18This is the biggest pivot I've had to do in this competition.
41:22And it's on Black Apron Day.
41:25So, I'm really scared.
41:29Petro, what have you made us?
41:31I made a cucumber salad with lobster.
41:34That's got a yuzu and fish sauce mayonnaise.
41:39Where's the taco?
41:40Was this the dish you intended to make?
41:42No.
41:42No, it's not.
41:43I wanted to make a taco shell out of the rice paper.
41:48But it just wasn't working.
41:52Hopefully it still tastes okay.
41:54Let's find out.
42:12I really wish the taco worked.
42:15I think there's different ways that you could have used it, even if it didn't work.
42:18You could have wrapped it into a bit of a roll.
42:21But otherwise, I think the flavours are great.
42:24I love the crispy onions on top and the salmon pearls as well.
42:28Yeah, Petro, I think I really admire that you tried to pivot.
42:31But I think if you were going to use a cucumber, you just needed to make it a little bit
42:35more ceremonious.
42:36So you could have sliced it and laid it in a sheet and then maybe rolled the lobster filling in
42:42it.
42:44Cross my fingers that the good amount of flavour and texture that you've got going on in a very simple
42:49salad may get you through.
42:51Thanks, guys.
43:00We'd like to taste your dish next, Alita.
43:03The zuburata has started to melt out from the bottom.
43:07I can see that it's oozing out a little bit, so I'm a bit worried about that.
43:11But there's nothing I can do now.
43:13I just have to hope that the flavours stack up.
43:18Let's just hope I can keep myself out of elimination.
43:32Tell us what you've made, Alita, and what ingredient did you feature?
43:38I've made you a dumpling lasagna.
43:41Yeah.
43:42Oh.
43:44We've got it.
43:45Okay.
43:46All right.
43:47Let's dive in.
43:51Oh, yeah.
43:52I see the layers.
43:53Oops.
44:06Alita.
44:08The dumpling skins.
44:09Well, you did a great job.
44:11It's just the burrata.
44:15Putting it on hot.
44:17All of the cream is basically just drenched into the dumpling lasagna.
44:23And then the meat has just gone, like, wet meatloaf.
44:28I know the dumpling lasagna has gone viral, but I think you've kind of mixed two cuisines here
44:34that don't really mesh in a ramekin.
44:36So I think you kind of miss an opportunity if you were going to use the burrata.
44:39But if it was kind of displayed with a bit of a pull like that and kind of explode it
44:44and
44:44then pop the burrata on top, it could have been a little bit more creative.
44:49I think you've got too many ideas going on in there to hybridise so many things.
44:54And then the burrata on top is just a wrong fit for the flavour profile.
44:59So, um, yeah, I think you're in trouble today.
45:07Thank you, guys.
45:08Thanks.
45:09I'm actually feeling pretty embarrassed.
45:12And I am absolutely devastated.
45:16I'm in really deep trouble today.
45:27Today we're joined by the incredible Victoria Manell.
45:30And we asked you to feature one of her favourite viral ingredients that are all over social media.
45:38Maybe an elimination, but we weren't just looking for a bottom dish to send home.
45:44We were also looking for a top dish to fast track into the immunity challenge.
45:51The top dish was hard to pick because it was a great day in the kitchen for many of you.
45:56But the one that impressed us the most...
46:01belonged to...
46:04Aliana!
46:05CHEERING AND APPLAUSE
46:08Your sophisticated combination of flavours beautifully complemented your chosen ingredient, pistachio.
46:15Oh, my gosh.
46:16This is crazy.
46:18This is not what I thought was going to happen when I walked into this kitchen this morning.
46:23Oh, my gosh.
46:24Look at this.
46:27Oh, my gosh.
46:29I think this cook really showed me that when I commit to the idea and when I trust my flavours,
46:36I can create magic.
46:38Congratulations.
46:39You can rest easy.
46:40You've been fast-tracked to the immunity challenge at the end of the week.
46:46Sadly, there were a couple of dishes that fell short.
46:50If I call your name, please step forward.
46:55A litre.
47:00Vinny.
47:07Each of you put something on the plate that had potential.
47:12But each of your dishes had critical flaws.
47:19Unfortunately, there were too many in yours.
47:25Alita.
47:37Alita.
47:38Alita, you truly are a talent.
47:40What did you enjoy the most about your time with us?
47:44I loved the opportunity to push myself and to see how good of a cook I really can be.
47:56Sadly, it's time to say goodbye.
48:04I'm going to miss this place so much.
48:11I'm feeling content with everything that I've done so far.
48:16I'm really proud of myself and I'm going to keep cooking.
48:21And I just want to keep exploring this creative side of me that I've loved so much.
48:32Tomorrow night, their first service challenge.
48:37You have some seriously hungry diners out here.
48:40Oh no, here we go.
48:43Never really cooked for a lot of people before.
48:46Can their pop-ups feed the masses?
48:48It's just chaos.
48:49We're all running around like headless chickens.
48:52With something tasty.
48:53I can taste that in my eyeballs.
48:55Viral.
48:56There are so many people queuing for the stalls.
49:00And ready.
49:02Oh no, no, no, no, no.
49:03Dot, say something.
49:05We've got people to serve and we've got nothing to serve them.
49:07That's all true.
49:08Oh no, no, no, no, no, no.
49:10They're so beautiful.
49:12Get the ride.
49:13You.
49:13You.
49:16And yeah.
Comments