MasterChef Australia Season 18 Episode 13

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MasterChef Australia Season 18 Episode 13  The heat is on in the MasterChef Australia kitchen as Season 18, Episode 13 introduces a series of culinary challenges designed to test the contestants' creativity and technical skill. Prepare for an intense episode featuring innovative dishes and strategic gameplay.  This episode delves into a high-stakes challenge that pushes the boundaries of flavor and presentation. Watch as our talented home cooks navigate complex ingredients and demanding time constraints, striving to impress the judges with their unique culinary visions.  Expect to see groundbreaking techniques and a showcase of diverse culinary influences as the chefs battle for their place in the competition. The pressure intensifies, leading to surprising outcomes and moments of exceptional cooking.  MasterChef Australia Season 18 features an exciting culinary journey. Join us for another unforgettable episode packed with passion, innovation, and the pursuit of culinary perfection.  #MasterChefAU #AustralianCooking #Season18

Transcript

00:00Oh!

00:01Oh!

00:01Oh, that's sweet.

00:02Oh, that's sweet.

00:03Oh, my God.

00:04I'm really excited to be, again, in the MasterChef kitchen.

00:08Every time you walk in, it kind of feels a little bit surreal,

00:11but it really makes feelings.

00:13It feels quite a lot of pressure when you walk into the kitchen

00:15in a black apron.

00:17I'm not ready to go home at all.

00:21Oh, here we go.

00:35Oh!

00:37Oh!

00:40Oh!

00:42Oh!

00:43Oh!

00:44Oh!

00:44Oh, yes, I like this a lot.

00:46I'm seeing lots of little tricks and tips and hacks

00:49and new ways of using ingredients that I haven't even seen before.

00:53Oh!

00:55Oh!

00:55Crazy.

00:56You're like, these are great ideas.

00:58I think we're definitely going to be running with the viral trends today.

01:01Oh, hi!

01:03Hello, hello, hello!

01:06Hi!

01:11Morning, everyone.

01:13Good morning.

01:15Unfortunately, today is an elimination,

01:18which means everyone wearing a black apron

01:20is in danger of going home.

01:24Grace, you're safe up there on the gantry.

01:27Well done, you earn immunity with the top dish in yesterday's challenge.

01:31On the bright side, all this week we're celebrating the viral food wonders

01:36that have captured our attention and taken over the internet.

01:40And today's special guest is responsible for a great many of those.

01:47The clip you just watched is only a tiny snippet of the content

01:52that made today's guest blow up online.

01:56her most viral video has amassed almost 200 million views.

02:04Oh!

02:06Oh!

02:07That's nice.

02:08That's nice.

02:09That's impressive.

02:09Put your hands together for Victoria Munil!

02:15Oh!

02:16Oh!

02:17Oh!

02:24Oh!

02:25I follow her.

02:27Her content is absolutely awesome.

02:30I have definitely chucked a few of those together at home

02:33when I'm looking for a quick meal,

02:35and you can see why she's the queen of viral week.

02:42Victoria, salut!

02:43Welcome to the MasterChef Kitchen.

02:45I'm so excited to be here.

02:47I have watched every season.

02:48And I know people come on here and like probably just say that.

02:50I kid you not.

02:51Every season.

02:54So tell us, where is your love of food coming from?

02:58From a young age, just coming home from school,

03:00experimenting with different ingredients,

03:01mixing together like me garang with frozen chicken nuggets,

03:04turning it into a ramen.

03:07And I would just always experiment,

03:08and I think that's kind of how I started.

03:11Guys, you are all very lucky today

03:14because Victoria has not come here empty-handed.

03:19So under those crochets are some ingredients

03:22that her followers can't get enough of.

03:35My first ingredient is...

03:41Wow.

03:42Cucumber.

03:44Nice.

03:45My next top viral ingredient is...

03:49Prata.

03:50Oh!

03:52Pistachios.

03:57Rice paper.

04:01Had a gut feel on that one.

04:05And my final top viral ingredient is...

04:13Got you, dang.

04:15Hello!

04:17These five ingredients are all over socials.

04:20You can see why Victoria has chosen them.

04:22It's hard to cook when you've got all these five beautiful ingredients.

04:26You have ideas and recipes going through your mind,

04:28you can only pick one.

04:30Your challenge is to create a dish featuring one of Victoria's top five viral ingredients.

04:36You have 75 minutes to make any dish you like.

04:39We're looking for both the top and bottom dishes.

04:45The top dish will be fast-tracked to the immunity challenge at the end of the week.

04:49Oh!

04:52But, because this is an elimination, the bottom dish will send its maker home.

04:59Victoria, before we kick it off, any words of advice?

05:02I'm hoping to see something I've never seen before.

05:05So, use these ingredients that I've chosen,

05:07and spin them in ways that you've never seen before.

05:11And make it delicious.

05:13Give it all you've got, because your time starts now.

05:16All right, cool!

05:18Good product, all!

05:24Sorry.

05:25Carrots.

05:30They want to see something new.

05:32So, I think I'm going to lean towards the rice paper today.

05:35You know, just seeing that video with puff pastry and phyllo pastry vibes with it,

05:40that's kind of pinging ideas.

05:42So...

05:44Sorry, I've made a mess.

05:46Yeah, go, man!

05:51Yeah, go, Lou.

05:53Yeah, the bell!

05:55Come on!

05:57Run!

06:04Spinning!

06:07So, feature element today is going to be the goji jang.

06:10I'm making a pork barbecue sandwich with the goji jang barbecue sauce.

06:14Being me, being the panini guy, I thought we have to make a sandwich today, you know?

06:19Sandwiches are always viral on the internet, they're always loving cross-sections,

06:22but today is an all-in elimination.

06:25My dish is pretty simple, so I need to make sure that I actually make every element,

06:29and one of those elements needs to be the bread.

06:32I'm making a focaccia today, but normally focaccias, you need to let it ferment for a bit.

06:39But mine today, I'm making in an hour.

06:40So, I'm actually subbing out a bit of the water for some beer,

06:43and I'm doubling the amount of yeast, so it gives that really speedy fermentation

06:49to make the bread nice and airy and fluffy.

06:53The focaccia needs to prove for about 20 minutes.

06:57Minnie, is that your bread?

06:59Yeah.

06:59Love it.

07:01I'm definitely cutting it a bit fine.

07:03I know that this is going to take a really long time to do, but we have 75 minutes,

07:06so I'm feeling confident about my focaccia.

07:08I know it will be delicious.

07:16Is that pastry?

07:17Yeah, it's a dumpling wrapper.

07:19Ooh!

07:20Today is a big risk, big reward kind of day.

07:24The top dish could get me sent straight through to that immunity challenge.

07:28So, I'm thinking I might risk it for the biscuit.

07:32Hey, Lita.

07:33Hey, guys.

07:34What's cracking?

07:34Um, actually, I'm getting a bit weird.

07:36Okay.

07:37Yeah.

07:37Cute and weird.

07:38Yeah, cute and weird.

07:40My viral ingredient is going to be burrata,

07:43and you're going to see an absolute fusion dish here,

07:46and it's going to be Italian with Chinese.

07:50Okay.

07:51I'm taking a risk.

07:53I'm going to make a dumpling lasagna.

07:56Oh, yep.

07:57Okay, I know where you're going with this.

07:58Yeah.

08:00With the layers.

08:01So, okay, I'm going to try and break this down.

08:04So, you're going to have, like, dumpling wrappers.

08:06Yeah.

08:07As the pasta.

08:08Yeah.

08:08And then you're going to have layers of, like, dumpling meat.

08:11Yep.

08:12Where does the burrata go?

08:13Right on top?

08:14Right on top.

08:14There'll be a little bit of soy sauce on top, a little bit of sesame oil,

08:17and then you'll just stick your spoon into it through that burrata.

08:21Yeah.

08:21So, you'll get all the juices through the bottom.

08:23So, you still get that creaminess that you'll get in every bite.

08:26Um, look, I think it's creative.

08:28Um, I think it's viral.

08:30I think it should be tasty.

08:31It has to be tasty.

08:33It's going to be tasty.

08:33Um, I'm looking forward to seeing this one come together.

08:35Thanks.

08:35Me too.

08:36Thanks, guys.

08:36Good luck.

08:37Cheers.

08:42What are you doing, Alalu?

08:44What?

08:44That green stuff.

08:45Pistachio liqueur.

08:47Oh, hell yeah.

08:48Yum.

08:48Uh, I'm doing a pistachio frangipani filled yeasted pancake.

08:52Yeah, yeah.

08:52Yum.

08:52Berry compote, rose water.

08:54Oh, delicious.

08:56Sounds viral to me.

08:59I'm going to use gochujang.

09:01I'm going to make a gochujang charred cabbage with mushrooms and a nori pangratato.

09:07I'm doing a leet mosaic.

09:10It's going to be like a little roll wrapped in nori.

09:13And then I've also got some salted roasted pistachios on the top for some texture.

09:16Um, so I think it'll be really good.

09:20I'm going to be cooking a pistachio carrot cake ice cream sundae.

09:24Um, so I'm going to, and I'm going to do the carrot cake in the microwave.

09:26So that's like a little viral on viral on viral trend.

09:32Okay.

09:33I'm feeling very nervous today.

09:36I really want to stay, keep learning, keep evolving.

09:40Uh, I have a couple of ideas.

09:41I feel like I'm just going to go with a few different elements.

09:45I think when I came into the competition, I just felt that maybe I'm just not good enough.

09:49And I think every cook, I'm trying to build that self-trust in me.

09:54And maybe, like, this will help me kind of get to the top.

09:58Hello, Yorla.

09:59How are you?

09:59Hi.

10:00How are you?

10:01What are you doing?

10:02Uh, I'm making a sour cream and avocado ice cream.

10:06Wow.

10:08Heritage.

10:09I feel like I add sour cream to anything.

10:11So what is your ingredient?

10:12It's pistachio.

10:14So your pistachio will be used as what?

10:17Uh, pistachio crumb and some sour cherry compote.

10:21With the avocado?

10:22Yeah.

10:22And you think that's going to balance well?

10:25I'm kind of thinking, like, they have a very similar flavorful profile in terms of this greenery,

10:29kind of grassy elements.

10:31And I think they will kind of work quite well together.

10:34Okay.

10:34Interesting.

10:37Oui, mon beau.

10:38Elimination des, aujourd'hui.

10:39Yes.

10:40Okay.

10:40Good luck.

10:42Good luck, Aliana.

10:45Oh, my gosh.

10:48After the judge's visit, I got a little bit in my head.

10:54Is sour cream and avocado ice cream a bit of a crazy idea?

10:59Is it really too risky?

11:01I mean, it's a black apron day.

11:03Hopefully it's not going to cost me an apron today.

11:16Keep that creativity flowing!

11:18You've only got now to go!

11:19Woo!

11:20Come on, guys!

11:34Aaron, I can smell that from here.

11:37It smells...

11:39How's it up there?

11:41I feel like the queen of the world up here a bit.

11:45Would you like a cup of tea up there?

11:54I'm a little bit nervous that it's an elimination today but I'm excited I'm ready to make a viral

11:59recipe. Wearing a black apron you have to come and you have to impress. So I've never cooked

12:05Asian for the judges. I would love to show them a different side to me and you know those beautiful

12:11Asian flavours I think could get me over the line today.

12:16Hello Dot. Hi guys. How are you? Tell us what you're making. So I'm making a prawn rice paper so

12:23I'm

12:24gonna mince the prawn between two pieces of rice paper and fry it. And then I'm gonna serve that

12:30with tamarind chutney lettuce and some fresh herbs as a sanctuary bao. Yeah I like that.

12:35Looking for a real flavour punch from you. Here we go. Let's hope it's good.

12:45Hey Petro. Hello. How's it going? Good. Very good. Very good. Very nice to meet you.

12:50Are you gonna guess the ingredients? Oh I can't with this one. What are you going?

12:53I am going a lobster roll taco. Okay. So I'm gonna try something I've never done before and try to

13:02make

13:02the taco shell out of the rice paper. Right. How are you gonna do it? In the deep fryer and

13:08holding

13:08two tongs. Like hold it like that. So it creates the shell. And I hope for the best.

13:14Look at me. Wink at me if it works. Can I half wink? Oh God. Just allow yourself some time

13:23to go wrong.

13:24I think Ray Watson the expert. You've got it. Okay. Good luck. Thanks guys.

13:30Yeah. I'm left a little bit uneasy. Sounds like making these taco shells out of rice paper may be a

13:38little

13:38bit more difficult than I first thought. A little bit nervous. I just want to get all my pickling stuff

13:43done and then I can move on to my lobster and I just want to leave as much time for

13:48those shells as I can

13:50because they're kind of the star of the show. So if I don't get those right then my dish kind

13:54of falls flat on the task.

14:00Oh no the red hands. Oh Luke. Stay back. You've got a red dress that's alright. Yeah I wore the

14:08right colour.

14:10Today I'm gonna do kind of a savoury beetroot soft tan with a burrata on top. That was awesome Pat.

14:19Hell yeah.

14:19Today I'm using the gochujang and I'm making a clay on an Irish spice bag. So it's gonna be the

14:26salt and

14:27pepper chips put together with a red duck curry sauce and a gochujang pineapple sweet and sour sauce

14:32and a gochujang glazed duck breast. I've decided to make a Filipino dish called halabok and basically

14:40I'm going to use the rice paper to make the noodles on the bottom and then to make a chitron

14:46on top.

14:47Chitron is basically kind of like a pork crackle that's deep fried but of course I'm gonna try to replicate

14:52that with the rice paper.

14:55I'm gonna make a gadefi sandwich with a couple pistachio elements sort of a Middle Eastern kind of vibe.

15:03I'm gonna be doing gochujang buffalo wings today with some celery kimchi on the side.

15:09It's a pretty quick kimchi kind of almost like a quick pickle and then a ranch of some sort.

15:14It's elimination day so I'm doing something that I know I can do well and shouldn't put me on the

15:18bottom.

15:21It is smelling amazing in here and so much going on. I am really loving the sound of Eliana's dish.

15:27She's got a avocado and sour cream ice cream. I know. And then the pistachio is going on top as

15:35a crumb for a crunch texture.

15:37Right so why avocado and sour cream? She comes from an Eastern European background. She loves the sour cream.

15:42But I think she's kind of... I actually, in mid thought, I'm now worried.

15:47It was like I don't get it because there's a lot of fat in there.

15:50Yeah. Could be great. Could be a disaster and that's why I'm loving it.

15:54I'm really excited about Dot. She's doing a rice pepper roll and she's going to squish minced prawns in between

16:01and then pan fry it.

16:02And then she's serving it in a sancho bao.

16:07So funny. So funny. A lot of these techniques I've never heard of before and then like Miss Viral over

16:13here is like, oh yeah, I'll take that.

16:19We are itching for some delicious food. You've only got 45 minutes to go.

16:24Woo!

16:25No push.

16:32Beautiful. Amazing.

16:48What I'm doing now is just preparing the dumpling filling.

16:52I want that filling for my dumpling lasagna to be a really big flavour bomb.

16:57I'm taking those Chinese flavours and some of those Italian flavours that I know can mesh.

17:03There's a bit of cumin, ginger, onion, the garlic, got rosemary in there, celery, portuccini mushrooms and fennel seeds.

17:12Sounds so weird, but I think I'm going to give them something that they definitely haven't seen before.

17:18What is happening?

17:20Alina, what's in there?

17:23Um, a bunch of stuff.

17:25Do you want to taste your filling?

17:26No.

17:27No.

17:28No, because it's raw beef.

17:29So, yeah.

17:33Alita is such an amazing, like confident cook and she's feeling really good.

17:38She's really like gutting for this top spot.

17:40What the hell is happening?

17:44Wait, why do you have cheese on your bench?

17:46You just wait, baby.

17:49You're about to do something weird.

17:52I just can't come to any conclusions in my head as to what she's doing in terms of flavour combinations.

18:02I start getting in the first dumpling filling layer, then I get in the dumpling pastry layer,

18:07meat layer and then I do another layer of pastry.

18:11Let's hope this dish can go viral.

18:13Let's see where we land.

18:23What are you doing, mate?

18:24How are we?

18:25How are we?

18:26Hello, nice to meet you.

18:27I already know what you're using.

18:28Yes, yes.

18:29See, bit of gotcha chi.

18:30Yes, yes.

18:30What are you doing, mate?

18:31Today I'm making a pork sandwich with a gojujang barbecue sauce.

18:35I've got some focaccia bread that I'm making, you just click on.

18:38Can't cook bread.

18:39Oh, I'm excited.

18:40I'm working on my goji jang barbecue sauce right now.

18:43The first thing you taste when you bite into this is goji jang barbecue sauce.

18:46Perfect.

18:47You getting to know Vinnie, he actually wants to open a banana shop.

18:51So is this what I'm going to make the menu or what?

18:53If this works out, it'll definitely be on the menu.

18:55I think if this dish works out, you'll be one step closer to your dream.

18:59You may also be in the shot top-ditch, so a bit to play for.

19:02That would be good. That would be very good. That's what I'm going for.

19:04Well, good luck, mate.

19:07Andy says my dish could be a top-dish contender, and I feel amazing about that.

19:14But as I look at the clock, I realise I don't actually have as much time as I thought.

19:20OK.

19:21I know I need to get my focaccia in the oven now.

19:27I've cooked my focaccia in 20 minutes before, with 10 minutes to let it rest.

19:31There's a big risk that it's not going to have enough time to cook,

19:35and when something goes wrong on a black open day, it's not going to cook this.

19:44Time is slipping away!

19:47You only have 20 minutes to go!

19:55Ow!

19:57It's so hot!

19:58Come on!

20:01It's really hot!

20:03Drink it!

20:05So I'm just going to focus on my prawn cracker, getting them crispy.

20:12I've got my prawns, ginger, herbs, spring onions.

20:16I want to make it as thin as possible along all the sides, because then the prawn will cook evenly.

20:22All right, wish me luck.

20:23I'm going to be used a fryer.

20:28There is such a risk using a new piece of equipment in a black apron day.

20:34Am I a little bit nuts?

20:36Maybe.

20:37But today I'm featuring rice paper, but rice paper is kind of flavourless.

20:42So it's going to have to be a hero in a textural element.

20:47It's doing a tester.

20:49Don't press it too hard, yeah?

20:50Don't push it too hard.

20:52So I'm going to brave it today.

21:00Oh, that's good.

21:01Perfect.

21:02Wow, Dot.

21:03That looks so trendy.

21:05That is so hashtag viral, Dot.

21:09This dish is coming together.

21:13Come on.

21:15I think today I'm really trusting myself and really pushing myself not to play safe.

21:21So I'm fully committed to my sour cream and avocado ice cream.

21:27Everything's coming together really nicely.

21:29I have my cherry combo ready.

21:32My sour cream and avocado ice cream is churning.

21:34And now I'm making pistachio praline and preparing to make the pistachio crumb.

21:41Oh, and I'm making burnt white chocolate as well.

21:45Given the pistachio is the, you know, featured ingredient, I feel like just one crumb is not going to be

21:50enough for me today.

21:52So I want to make sure the judges taste pistachios in different kind of profiles.

21:56I hope the judges are going to get my flavors.

22:00Everything's on the go.

22:01I think it's going to all come down, come together in the very final moments.

22:08Casper, how's it going?

22:10You're doing fried chicken.

22:11I am. I'm in my zone, you know.

22:13How many are you making?

22:14Plenty.

22:14I've got six in there at the moment.

22:16So I can have a couple?

22:17Yes.

22:17I'm doing my zone, okay?

22:18So sure.

22:21Okay.

22:24Okay, so my pork for the sandwich, it's just coming out of the fresh cooker.

22:27The sauce is tasting really good.

22:29You can definitely tell it's goji jang barbecue sauce.

22:31It's got that sweetness, but it's also got that real nice spiciness from the goji jang.

22:36Cooking in the oven and my bread's just not browning up in the oven, so I'm just a little bit

22:40worried about that.

22:41Time's running out, so I get my bread out of the oven.

22:44It's still not coloured the way I want it to.

22:47And it's just dawned on me that, like, I've made this way too big.

22:51And ideally, I'd like to rest my focaccia for about ten minutes, but I don't have that time.

22:56I don't know if I'll be able to really use it.

22:59In the back of my head, I know I need to come up with a plan B.

23:02Still a bit soft in the middle, and I don't really want to have to go home,

23:09hot bread.

23:11The most obvious plan B is we use pre-made bread from the pantry.

23:16Being the panini guy and the bread guy, I'm not feeling great at all that I didn't get my bread

23:23done.

23:25But I'm still hopeful that the flavour of the goji jang and the flavour of the pork is enough to

23:32actually meet the brief and get me through.

23:39I have got my lobster out.

23:41At the moment, I'm just waiting for these crispy shallots to crispen up.

23:45I've got most of my garnishes and my lobster, taco, all ready to go.

23:51So I'm pretty happy with myself.

23:54Petro, are you happy with it?

23:56Well, it's coming out of the shell, so that's a good sign.

23:57But I can't get caught up in that for too long because I have got to get onto these taco

24:02shells.

24:04I've left it a little bit fine.

24:06I don't have as much time as I thought I would.

24:12You got this.

24:13Yeah, hold it.

24:22I'm testing my rice paper in the deep fryer and it doesn't seem to be puffing and bubbling up like

24:28I thought it would.

24:30How are they looking?

24:32Yeah, it's not working.

24:34Damn.

24:35It's not really frying.

24:37What is going on?

24:39So already I'm starting to feel a little bit nervous here.

24:43Maybe my oil's not quite hot enough.

24:46The taco shells are the staff of my dish, so if that doesn't work then I've really got nothing to

24:51plate up.

24:52No room for panicking, no time.

24:54Yeah.

24:56My gut is telling me I've just got to do a full pivot here and try to get something over

25:01the line.

25:01So now I'm just wrapping my brain thinking what can I do with Victoria's other ingredients.

25:06I do not want to give up now.

25:08It's Black Apron Day.

25:09I do not want to be going home.

25:10So I'm going to make this work.

25:14Your spot in the competition is on the line.

25:16Five minutes to go!

25:19Go guys!

25:20Go, go, go, go, go!

25:22Face, face.

25:23Season, season, season.

25:30Crispy.

25:32Super duper crispy.

25:37I just have to do the second cook on my chips.

25:40They're nearly done with their first run and then just plate everything up.

25:44I'm pretty well on track.

25:44Make sure that duck's perfect.

25:46I'm currently frying out my little fake chitaro.

25:49So hopefully we'll finish in time.

25:53Happy.

25:53Feeling good.

25:54Got my gotchaging buffalo wing sort of style glaze on the chicken there.

25:58And I've also got the kimchi on the side which then a bit of ranch just to cool everything down.

26:03Cucumber's going to add the freshness to the dish and that crunch.

26:10It's just like last few little pieces coming together.

26:13I just want to taste all of it and then see how we go.

26:17Tasting all the elements together.

26:19My biscuity bissasher crumb and sour cherries.

26:22And my ice cream.

26:26I'm really happy with the dish.

26:28It's really nicely balanced.

26:30There's just a little touch of avocado and sour cream to it.

26:33And the little tartness of the cherry kind of brings it all home.

26:37I feel like I'm trusting myself with flavors and that makes it really special.

26:41Like I'm really having fun today.

26:49Alright, I'm going to bite the bullet and take these out and just pray that they're cooked.

26:55Because that's all I can do right now.

27:00I know I can't leave lasagnas in there for any longer because I need to let them cool a little

27:05bit before I put on that burrata.

27:09Get it on the plate. There's one minute to go.

27:13Let's go guys!

27:17At this point I know that these ramekins are too hot but I'm running out of time.

27:21So I have to get that burrata on my dumpling lasagnas.

27:27So I stick that baby burrata on the ramekin.

27:30It's looking nice and juicy and I'm happy with how juicy it is.

27:34So I just have to hope that it doesn't split because it's going to melt and make it really soggy.

27:41This is it!

27:4410

27:449

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28:26I feel like I went more viral friendly.

28:30But I want to sit down and eat this so you know.

28:33Hopefully it gets me through.

28:37No!

28:41My burrata split.

28:51That's it.

28:54Victoria Monnell is in the house and she brought with her five of her favourite viral ingredients.

29:00You had to choose one and make a dish with it. Let's see how you went.

29:03The first dish we'd like to taste.

29:06The first dish we'd like to taste belongs to Dot.

29:08Go Dot!

29:13Go Dot!

29:15Go Dot!

29:15Oh, guys!

29:17A little feast.

29:21Righto Dot, what's going on?

29:24What's going on?

29:25Well, today I have done the rice paper.

29:28So I made a bit of a smashed prawn between there with ginger, herbs and I'm visualising it to be

29:35like a lettuce cup with lovely tamarind sauce.

29:39Nice.

29:41I'm like dying to dig in. How do we do it?

29:44Me too.

29:45Does the cracker go on the lettuce?

29:48Yeah.

29:48And then lots of herbs and then get your tamarind chutney.

30:14Oh, Dot.

30:17You've done it again. That is so, so tasty.

30:20Oh, Dot.

30:21Well done!

30:27Dynamite.

30:29Lights out.

30:30Flavour, flavour, flavour.

30:32And then I love all the fresh herbs,

30:34but the start is obviously that little

30:38rice paper smash thing that you've got going on.

30:41It's crispy.

30:42The prawns are still cooked really, really well,

30:45and you've just got, like, layers upon layers

30:47of spice, citrus, punch, herbs.

30:51It's all happening for me, Dot.

30:53Dot, this dish makes me so happy.

30:56And, you know, I think a lot of people lean into, like,

30:59sweetness in the chutneys,

31:00and you've kind of, like, really been restrained with that,

31:03so the sweetness of the prawns really comes through.

31:05It's just a delight.

31:06Oh, good.

31:09You are definitely speaking my language with this dish.

31:13I think it was a great use of rice paper.

31:15I think it was absolutely delicious.

31:17We're done.

31:18Go, Dot, go!

31:22Well done.

31:26Min, you're next.

31:28I made a gochujang charred cabbage

31:30with mushrooms and a nori pan grattato.

31:34I love that you've chosen to hero a vegetable,

31:37which is definitely a trend I'm starting to see.

31:39I'm obsessed with the gochujang sauce you've made.

31:41I think you've heroed the ingredient perfectly.

31:44Next stop, Pat.

31:47Oh, wow.

31:48Oh, that looks so good.

31:50That looks epic.

31:52I've made a play on an Irish spice bag.

31:55I've got the salt and pepper chips,

31:58a gochujang glaze with a fancy duck breast,

32:01a gochujang and pineapple sweet and sour sauce,

32:04and a Thai red curry sauce.

32:07Pat, I love the high-low thing that's happening on the plate here.

32:10This is the kind of thing you'd see like a dude foodie chef plate up

32:13because it's got so much technique in it.

32:15And I reckon these are some of the best chips that I've had in this kitchen.

32:19Annabelle!

32:23Very cute.

32:25I have done a pistachio and carrot cake ice cream sundae.

32:29I think it's just such a grown-up ice cream.

32:32Yeah.

32:32I love how hard you've hit us with the spices that go in carrot cake.

32:37Hannah!

32:41Wow, look at that.

32:43Dubai loaded cookie with a pistachio ice cream.

32:47Well, I can only say every single bite is a joy.

32:52Oh, good.

32:53Olalu!

32:55I made pistachio frangipani pancakes with berry compote

32:59and like a little toasted honey pistachio liqueur syrup.

33:04The pancakes were delicious.

33:06It, you know, looked beautiful, it looked viral.

33:09Next up, it's Jack.

33:10Oh, wow.

33:11Wow.

33:14Today I've done a leek mosaic with pistachios.

33:17Aesthetic, visual, technique, well done, superbly done.

33:24Thank you, chef.

33:25Next up, Vinny.

33:30Taking my semi drop to the judges and I'm kind of dreading it, to be honest.

33:37I'm not really proud of what I have on my plate.

33:40I'm definitely very, very worried about my place in the competition today.

33:58Vinny, what have you made?

34:01So I've made a pork braising goji jang with a goji jang barbecue sauce sandwich.

34:08Nice.

34:08Um, how'd it go for you?

34:11Um, I'm a little bit disappointed in myself, to be honest.

34:14I feel like I've let yous down.

34:15Uh, I had a nice focaccia that was baking in the oven that I made for this,

34:19but, um, it just wasn't cooking in time.

34:22I think I just made it too big.

34:24The bread's from the pantry?

34:26Yes.

34:28Okay, I hope this just rockets us with flavour.

34:31Divvy it up.

34:48Okay.

34:53Pork's cooked really nicely.

34:56And your goji jang barbecue sauce is delicious.

35:00But that's really all I got.

35:02Pork and sauce, that's all I've got to go off

35:05to judge your place in the competition.

35:08You of all people know,

35:10if you're going to make a sandwich in this kitchen in 75 minutes...

35:13Yeah.

35:13..you need to make the bread.

35:15Yep.

35:16You're our sandwich guy.

35:18Visually, it kind of looked a little bit like a sloppy joe to me.

35:21The next time, if you're making bread, yeah, just make it small.

35:25Yeah.

35:28It doesn't feel great that my place in the competition

35:30has come down to pork and sauce.

35:33It's a bit worrying.

35:35It's very worrying.

35:39Okay, next.

35:40Alyona, please.

35:44I'm excited to hear the judges' feedback

35:47because it's quite an interesting combination of flavours in my ice cream.

35:52Ooh, I see.

35:53Ooh.

35:56Looks interesting.

35:57Mm-hmm.

36:00Alyona, what have you made?

36:02I used pistachios,

36:04and I made avocado and sour cream ice cream

36:08with layered pistachio crunch

36:11and some sour cherry coulip.

36:15Okay, let's have a test.

36:17Let's have a test.

36:29Hello, you know.

36:32It's mind-blowing.

36:35It's spot on.

36:38It does work.

36:40You can get the nuttiness of your pistachio.

36:45I mean, introducing avocado.

36:47It's rich.

36:48It's tasty.

36:50It's addictive.

36:54So, I am super satisfied.

36:58I'm not going to lie, I was a little bit nervous

37:00when I heard you were making avocado and sour cream ice cream

37:03because it is my favourite dip, guacamole.

37:05But that is delicious.

37:07So well done.

37:09There's this lovely tang to your ice cream,

37:12but not at the expense of the richness.

37:13It's all just the perfect mouthful.

37:16Flawless.

37:21Oh, my gosh.

37:22Like, I am so happy.

37:25Oh, my God.

37:26Maybe I finally deserve to be here.

37:30Well done.

37:33Oh, my goodness.

37:34Did you finish the ice cream?

37:36Yeah.

37:37You're next, Lydia.

37:38I made a kataifi sandwich

37:41filled with a pistachio and ricotta cream.

37:45It's crunchy.

37:46It's full of pistachio-ness.

37:49Delicious.

37:51Kasper.

37:53Got to join buffalo wings

37:55with a celery kimchi and a nori ranch.

37:59Powerful, balanced, delicious.

38:01I think you've done really well today.

38:03Emily.

38:05I've made you a Filipino dish called palobok.

38:08I've used the rice paper

38:09to make the noodles on the bodon

38:12and chitaran on top.

38:14Emily, I admire you for introducing

38:17these two ways of rice paper today.

38:21So I believe you are a true talent for flavours.

38:24Luke.

38:26I've made a beetroot tata tan

38:28with a burrata on top.

38:30Luke.

38:31It's fantastic.

38:33Aaron.

38:35A cheats gochujang tonkotsu ramen.

38:38Everything, every element is delicious.

38:40I think the broth is beautiful.

38:43APPLAUSE

38:46The next dish we'd like to taste belongs to Petro.

38:53I promised lobster tacos.

38:56And now I'm going to be serving up cucumber salad.

39:01This is the biggest pivot I've had to do in this competition

39:05and it's on Black Apron Day.

39:07So I'm really scared.

39:11Petro, what have you made us?

39:14I've made a cucumber salad with lobster

39:16that's got a yuzu and fish sauce mayonnaise.

39:21Where's the taco?

39:22Was this the dish you intended to make?

39:24No. No, it's not.

39:25I wanted to make a taco shell out of the rice paper

39:29but it just wasn't working.

39:33Hopefully it still tastes OK.

39:35Let's find out.

39:52I really wish the taco worked.

39:55I think there's different ways that you could have used it

39:57even if it didn't work.

39:58You could have wrapped it into a bit of a roll.

40:01But otherwise I think the flavours are great.

40:03I love the crispy onions on top

40:05and the salmon pearls as well.

40:07Yeah, Petro, I think I really admire that you tried to pivot

40:10but I think if you were going to use a cucumber

40:12you just needed to make it a little bit more ceremonious.

40:15So you could have like sliced it and laid it in a sheet

40:19and then maybe rolled the lobster filling in it.

40:23Crossing my fingers that the good amount of flavour

40:26and texture that you've got going on in a very simple salad

40:28may get you through.

40:30Thank you very much.

40:32Thank you very much.

40:36Thank you very much.

40:38We'd like to taste your dish next, Alita.

40:41The zuburata has started to melt out from the bottom.

40:44I can see that it's oozing out a little bit

40:47so I'm a bit worried about that

40:48but there's nothing I can do now.

40:50I just have to hope that the flavours stack up.

40:55Let's just hope I can keep myself out of elimination.

41:09Tell us what you've made, Alita, and what ingredient did you feature?

41:15I've made you a dumpling lasagna.

41:18Oh.

41:20With buratta.

41:22Okay, alright, let's dive in.

41:27Oh yeah, I see the layers.

41:41Alita.

41:43The dumpling skins, boy you did a great job.

41:46It's just the buratta.

41:50Putting it on hot,

41:51all of the cream is basically just drenched into the dumpling lasagna.

41:57And then the meat has just gone like wet meatloaf.

42:02Mmm.

42:02I know the dumpling lasagna has gone viral

42:05but I think you've kind of mixed two cuisines here

42:07that don't really mesh in a ramekin.

42:10So I think you kind of missed an opportunity

42:12if you were going to use the buratta.

42:13If it was kind of displayed with a bit of a pull like that

42:16and kind of explode it and then pop the buratta on top,

42:18it could have been a little bit more creative.

42:22I think you've got too many ideas going on in there

42:25to hybridise so many things

42:26and then the buratta on top is just,

42:29it's just a wrong fit for the flavour profile.

42:34Um...

42:35Yeah, I think you're in trouble today.

42:40Thanks, guys. Thanks.

42:41I'm actually feeling pretty embarrassed

42:44and I am absolutely devastated.

42:48I'm in really deep trouble today.

42:58Today we're joined by the incredible Victoria Minnell

43:01and we asked you to feature one of her favourite viral ingredients

43:06that are all over social media.

43:09Maybe an elimination,

43:11but we weren't just looking for a bottom dish to send home.

43:14We were also looking for a top dish

43:18to fast track into the immunity challenge.

43:21The top dish was hard to pick

43:23because it was a great day in the kitchen for many of you.

43:25But the one that impressed us the most

43:29belonged to...

43:33Aliona!

43:37Your sophisticated combination of flavours

43:39beautifully complemented your chosen ingredient, pistachio.

43:44Oh, my gosh!

43:45This is crazy!

43:47This is not what I thought was going to happen

43:49when I walked into this kitchen this morning.

43:51Oh, my gosh!

43:52Oh, my gosh! Thank you!

43:57I think this cook really showed me

43:59that when I commit to the idea

44:02and when I trust my flavours,

44:04I can create magic.

44:06Congratulations! You can rest easy.

44:08You've been fast-tracked to the immunity challenge

44:10at the end of the week.

44:13Sadly, there were a couple of dishes that fell short.

44:17If I call your name, please step forward.

44:23Alita.

44:27Vinnie.

44:34Each of you put something on the plate

44:36that had potential.

44:38But each of your dishes had critical flaws.

44:45Unfortunately, there were too many in yours.

44:50Alita.

45:04You truly are talented.

45:06What did you enjoy the most about your time with us?

45:09I loved the opportunity to push myself

45:14and to see how good of a cook I really can be.

45:20Sadly, it's time to say goodbye.

45:28I'm going to miss this place so much.

45:34I'm feeling content with everything that I've done so far.

45:39I'm really proud of myself and I'm going to keep cooking.

45:44And I just want to keep exploring this creative side of me

45:49that I've loved so much.

45:55Tomorrow night.

45:57Their first service challenge.

45:59You have some seriously hungry diners out here!

46:02Oh no! Here we go!

46:05Never really cooked for a lot of people before.

46:07Can their pop-ups feed the masses?

46:10It's just chaos.

46:11We're all running around like headless chickens.

46:13With something tasty.

46:14I can taste that in my eyeballs.

46:16Viral.

46:17There are so many people queuing for the stores.

46:21And ready.

46:23Oh no, no, no, no, no.

46:24God, see something.

46:25We've got people to serve and we've got nothing to serve them.

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