- 2 days ago
MasterChef Australia - Season 18 - Episode 05: Elimination Challenge: Favourite Home Dish
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00:28Let's go.
00:38I see these four monitors.
00:41There'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.
01:03Doesn'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 in the short amount of time I've been here,
01:13so I want to stay as long as possible.
01:14Yeah.
01:15Yeah.
01:16You know?
01:18Yeah.
01:19Yeah.
01:20Oh, my God!
01:23Good morning.
01:25The 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!
01:36Oh!
01:37Oh!
01:38Oh!
01:38Oh!
01:39He's so tall.
01:40Yeah.
01:41I'm kind of expecting, like, a dog to walk into the thing now.
01:47There we go.
01:50Oh, my God.
01:50This is a dog contest.
01:54It's Sophia cooking with her partner.
01:56It seems super sweet, and she seems so relaxed in the kitchen.
02:00And then, avocado, smoked salmon.
02:03Roach steaks?
02:04Yes, please.
02:05Yeah.
02:06Wait, breakfast, maybe?
02:07Yeah.
02:07Oh, no.
02:08I hate breakfast.
02:09I love breakfast.
02:12So, it's nice.
02:14Oh!
02:16Flat rants, darling.
02:17I've got some broad beans, a little rocket, kind of, and ricotta.
02:21It'll go on the base.
02:23Made, like, a chilli oil.
02:27Then I see Andy.
02:28He's cooking for his wife.
02:31Chikini flowers.
02:32That's not breakfast.
02:34Do you stretch it when it's on the paddle?
02:36No.
02:37Oh, so it's the size of them.
02:38Yeah, I made little ones.
02:40Oh, cute.
02:41Boy, that kitchen's mad.
02:43Is the dog gonna move?
02:47Oh!
02:51Moon cakes or something.
02:54They're looking little sweets.
02:55Mochis?
02:56It's Uncle Gwen.
03:01It's, it's filled with mung beans and steamed.
03:03Oh!
03:04It's a sweet treat.
03:06Aw!
03:07Aw!
03:09Aw!
03:11Aw!
03:19Aw!
03:21Aw!
03:23Aw!
03:24Aw!
03:24Aw!
03:25Can we go for a complete soup?
03:26Yes, please?
03:27Okay.
03:28Excellent.
03:29Excellent, excellent, Marc.
03:29Aw, this one, right?
03:32A plate for soup, yeah?
03:35Yes, please.
03:35Have yourgesch please.ûnaining,
03:40the sambượng? Ah! Yeah!
03:53Absolutely love seeing them in the element because it's a very different side of the judges we don't get to
03:57see now
03:58I'm wondering what is today's house, and what do you want from us?
04:10Did you enjoy a little sneaky peek into our home?
04:16You've just seen a window into our homes. So today's challenge we want to see a window into yours
04:24We 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?
04:33Your dish needs to be full of personality and most importantly heart
04:39Because home is where the heart is today of all days
04:44Everything'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
04:50You've got 75 minutes
04:52Pantry and garden they're both in play
04:57Make us whatever you want. Just make us feel like we're eating at your place
05:05Whoever cooks the bottom dish will be the first person going home
05:12Your 75 minutes start now
05:16Come on everybody
05:17I don't know where the scales are
05:24Oh sorry
05:26Come on guys, your first 75 minute cook
05:28It will go in the blink of an eye
05:30Okay
05:32We want to know who you are at your home
05:36We can do this
05:39Good pasta, Vinny
05:41Minocchi
05:41Nice
05:44We only just got here and it's already our first elimination
05:48Whoa, the game is real
05:50It's a make or break
05:52And one person is definitely going to break
05:54Walk on
05:56Hopefully it's not me
05:58I am making a beef noodle soup
06:00With homemade rice noodles
06:02This is a dish that I actually made for my family
06:06Then I went to Taiwan with my partner for the first time
06:09And she fell in love with this dish
06:10So I kind of made my own rendition of it
06:12I cook this at least once a month
06:14And that's because my partner keeps on asking for it
06:17When you love someone you give them a giant piece of meat
06:22Is that PG?
06:23Can I say that?
06:25I'm having issues
06:28Thank you so much
06:30Thank you
06:32Before I get the pressure cooker close
06:33I need to make sure I have enough aromatics to penetrate the meat
06:37And tenderise it
06:38That beef better be tender
06:41And that soup better be freaking delicious
06:44If not my partner is going to be pretty angry at me
06:48Some good flavours over here
06:49When I think of food from home
06:52I immediately go to comfort food
06:53As much as I love serving sweets to my parents
06:58What they served me the most was the savoury dishes
07:01Get me a duck
07:03I'm thinking duck because growing up with my stepdad
07:06He would make a lot of duck rows
07:07And my mum would then do all the pancakes and the herbal soups on the side
07:11But I have to butcher a whole duck
07:14To get this done in 75 minutes
07:15This is going to be a challenge
07:17Little bit longer
07:22I am doing what my family call holly cow
07:26So it's a piece of eye fillet that we crust in sugar
07:30And then it's served with like a chilli and garlic sauce
07:33I'm doing fries to go alongside it today
07:37It's a bit legendary so I'm hoping to do it some justice today
07:41The way the eye fillet's cooked is a little bit unique
07:43So I'm hoping that it doesn't freak them out too much
07:47Grace!
07:47Hi!
07:49How are you?
07:49I'm great! How are you?
07:50What are you doing?
07:51I am doing what my family calls holly cow
07:53It's sort of steak and chips
07:55It is something that your family enjoy the most
07:58This dish is like a symbol of celebration in my family
08:01How many years everyone?
08:03Look how cute this is
08:04Nice!
08:05And not even just my family
08:07It's become a symbol of celebration throughout like our whole friendship group
08:11So what is the secret with your steak?
08:13So it's crusted in sugar
08:15And you hit it on the barbecue really hard
08:18And then it rests in seven layers of foil for four hours
08:23We still haven't got four hours which is why I'm reverse searing at first
08:26Why?
08:27I'm learning honestly
08:29Good luck yeah?
08:30Ooh
08:33Jean-Christophe's really concerned
08:35I think he's being kind
08:37So now I'm like
08:40But um
08:41No I need it back myself
08:43And I'm feeling good
08:44I'm feeling good
08:47Today I'm making a potato curry
08:49And a semolina halwa
08:51This dish just reminds me of my home
08:55And my ancestral cooking
08:58I'm making jollof rice with chicken
09:01You make a kind of rough blend with capsicum, tomato, onion, garlic
09:05And then you cook the rice in that
09:07The chicken I'm gonna oven and bake it
09:10Jollof rice is what you would make if you really wanted to show someone you love them really
09:17Sorry there's a potato behind you, don't trip over it
09:23I'm cooking today a gnocchi with a pork and nduya ragu
09:29This is absolutely something I make for my loved ones
09:31And gnocchi is actually a really good one to do with kids
09:36Which is pressure cooker
09:38Oh pressure cook
09:41Tell me what you're making
09:42I'm making a vanilla infused beef cheek
09:45Ooh exciting
09:46With a pasted mash and some asparagus
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
10:01Oh, really?
10:05So, I'm making gnocchi
10:09Gnocchi, you know, in our house is always a big staple
10:11Every night we go to my nondas or it's big lunches, there's always a big bowl of gnocchi there
10:15We are Italian
10:18Growing up, it's always been Italian cooking in my life
10:21I'm both sides of my family
10:22Heavy on the Italian part
10:25And heavy on the rustic I guess too
10:29But when I like to cook at home, I like to experiment with a few different flavours
10:37Vinny!
10:38Vinny!
10:38What's cracking mate?
10:39I'm making gnocchi today
10:40Ooh, okay
10:41And it's not just nondas gnocchi
10:42Yeah
10:42So I've got a bit of beef in there, ossoboogl, beef bone and stuff like that
10:45So I'm trying to make like a bit of a ragu
10:47Yep
10:47And then I've got fresh tomatoes as well
10:49So tinned tomatoes in there, fresh ones here
10:51I'm gonna mix it together
10:52Yum
10:52I also put a little bit of goju jank
10:54Ooh
10:54Little wild card, spice it up a little bit, you know
10:56What would the nondas say to that?
10:57Nondas wouldn't like that
10:58But you know, when you come to my house, I like to change it up
11:01Have you ever served this to nondas?
11:03No
11:03She wouldn't, she wouldn't like it
11:05And is that kind of the only non-traditional thing?
11:08I'm gonna make like a parmesan crema
11:10Okay
11:11And maybe a touch of yuzu in there
11:13Whoa
11:15That's what I like to cook, I like to cook a bit more experimentation
11:18You like to experiment with the classic?
11:19Yep
11:20You got gotcha cheng and yuzu
11:23Yep
11:23In a gnocchi dish with a black apron on
11:27Please make this work
11:29I will
11:32This is a bit risky to do in elimination
11:37But if you're not gonna show them what you're made of now
11:38I feel like you'll never get to see it
11:43There's a lot off the line everyone
11:44First elimination, you've only got 50 minutes to go
11:53I'm so pumped for this
11:55They're going to be cooking something that they're so comfortable with
11:58Because this should be the one that they love to invite friends over
12:01Or cook for their loved one
12:03They should know this dish
12:04Today the food is gonna be incredible
12:07Yeah
12:07We're gonna have so many great dishes to test
12:09One of the dangers of doing a comfortable cook
12:13Is if that dish is very familiar to you
12:16Sometimes you lose sight of whether it's complex enough to be in a competition
12:22Oh that smells so good
12:25Does it smell alright?
12:26I'm starting to second guess myself
12:30So I check my steak
12:32I mean for God's sake
12:33So today I am gonna cook what my family calls holy cow
12:37So 45 minutes ago
12:39Steaks come out of the oven
12:42I'm probably eating sugar
12:44And I've chucked it on this cast iron
12:45That I've had on for pretty much the whole cook
12:47So it's really really really hot
12:49What is that?
12:50I'm gonna set the smoke a lot
12:51Sorry Dodd
12:52That's full on going in your face
12:55Of course
12:56Sugar going onto hot pan
12:59Huge plume of smoke
13:02This thing's burning
13:03Is that mainly you?
13:03Yeah, yeah
13:04This is what happens
13:05But usually you do it on a barbecue outside
13:07So you're not like gassing the room
13:10Whoa
13:11Fuck around
13:13Sorry this is so full on
13:18What is that smell?
13:20Yeah, yeah it smells
13:21It smells
13:22A bit burning
13:24You've come over at a time that's gonna freak you out
13:27This is, I swear to you
13:29Is this part of your dish?
13:31Yeah
13:32Wow
13:43Keep going guys
13:46Alright, calm down and balance one sauce at a time
13:50My bench is very messy
14:01I've just covered one of my I feel it pieces in sugar
14:03That's why there's so much smoke everywhere
14:06To be honest the burn is part of the flavour
14:09I'm aiming for a rare cook
14:11Rare bordering on medium rare
14:13You roll it into foil
14:15And you leave it to rest
14:18I felt like I'd done something wrong
14:19But I know it's not wrong
14:20Like it smelled normal
14:21It looked normal
14:22The little barbecue scraper was as black as it always is
14:26Impossible to clean
14:27So, um
14:28I'm trying to back myself
14:29Even though everyone's like freaked out for some reason
14:36To be here in the MasterChef kitchen
14:39I am blown away
14:41I want to be in this kitchen so bad
14:42I'm not going home today
14:44I have so much more to learn here
14:47Hey Bella
14:48Hey
14:48How you going?
14:50A bit stressed
14:50There's a bit going on
14:51There's a lot going on here
14:52What are you doing?
14:53Assume a rough puff?
14:55Yes
14:55Yes
14:55I'm feeling nervous because I've never done a puff pastry
14:58In this short of a time before
15:00What's the whole dish?
15:01A milfoire today
15:03Wow
15:05Yes, if I can pull it off
15:07I don't think it would be impressive
15:08If you can pull it off
15:08There's no way you're going home
15:10What else have you got going on?
15:12Hazen up praline mousseline
15:13And a fennel chantilly
15:14All in 75 minutes
15:16Yeah
15:16Why are you putting so much pressure on yourself?
15:19Um, because this means a lot to me
15:21And I don't want to go home
15:21You want to give it your best shot?
15:23Yeah
15:26Yeah, I really do
15:29MasterChef has been my dream ever since I was nine years old
15:33Baking is my niche
15:34Any time there's a suite that's needed
15:37I'm always on standby
15:41My mousseline is looking really good
15:43The rough puff comes out of the blast freezer
15:45It's straight in the oven
15:47I crank the oven temperature up
15:49To get it as brown as fast as possible
15:52Make sure your dish takes us to your home
15:54You have 30 minutes to go
16:07Okay, that looks good
16:10Alisa!
16:11Hi!
16:11Are we getting some Latina flavours?
16:13You're actually not
16:14Okay!
16:14I'm going very English today
16:16So you're going to get a deconstructed apple crumble
16:19And an earl grey caramel ice cream
16:22My family have apple pie competitions
16:26Okay!
16:27Yeah, so it's like it's a serious thing
16:29So I really can't mess this up
16:32I'm going to hope that's enough filling
16:35Alice, what are you cooking?
16:36I'm going to make a panakopita stuffed manti
16:40The charred tomato oil
16:42And a yoghurt and dill dressing
16:44Are you in your element?
16:46I am in my element
16:47Tell me what you're making
16:48I am making my Sunday brunch for you
16:50Yeah
16:51Which is what I have grown up eating in my home
16:55So it's potato curry
16:57Yes
16:57And on the side pumpkin chutney
16:59That's going to be infused with a lot of spices and jaggery
17:02So it's all vegetarian?
17:04Yeah
17:05We know what the steaks are today
17:06Yeah
17:06So go hard
17:07I will
17:08Thank you so much
17:09Thank you
17:10You good, Min?
17:11Uh, yep
17:12I'm alright
17:13Should be getting there
17:13Rice is boiling
17:14That's good
17:16Why is this one that you're cooking today?
17:18Today I'm cooking
17:19I am pro-check
17:19So a spiced coconut chicken
17:21I'm going to serve it with some nasi ulam
17:24Which is a herb rice
17:25It's something you can't really find in Melbourne
17:28Yep
17:28So it's something that I'd have to cook myself
17:30To be able to enjoy it
17:32Oh man
17:33If you can't find it in Melbourne
17:34I am looking forward to this one
17:37Multitasking at its finest
17:38Oh
17:38I'm cooking at its best
17:40Can't you do?
17:42Annabelle
17:42What is the plan?
17:44I'm doing a miso caramel banoffee pie
17:47Oh, lo, lo, lo, lo, are you sure?
17:49I am sure
17:50Wait, what?
17:51Miso
17:51Miso and caramel?
17:54So, are you comfortable with that dish?
17:58I am very comfortable
17:59Have you pleased many of your family members?
18:01Yes
18:01I've made this plenty of times
18:02The only thing is I've never made it without a recipe in front of me
18:05What happens if the miso overtake or overpowered?
18:08I'll make sure that doesn't happen
18:10Smooth as fast as fast as smooth
18:13We're just at home cooking for ourselves
18:15Yeah, big time
18:16Alright
18:17So
18:20Today I am doing a little feast
18:22I love when people come to my home and I can just give them all sorts of flavours
18:26We've got some prawns today
18:28I'm gonna grill them
18:30Got some crostinis happening with some prosciutto, some whipped feta
18:33And then we're gonna have some crispy potatoes
18:36We live right at the water, so I see the trawlers go out every morning
18:39And pretty much always thinking of prawns
18:41So I had to do prawns today, no brainer
18:44Seems like the right amount of salt
18:50A little hidden talent about me is that I am a singer
18:53So I went to the Queensland Conservatorium of Music for jazz
18:57So I'm here, I'm MasterChef
19:00I've been waiting my whole life
19:03I absolutely love singing and cooking at the same time
19:05It's what I do
19:06My food dream is to have a small intimate restaurant
19:10Have live music
19:12I love feeding people
19:13And I just love seeing the look on people's faces
19:15When they can enjoy the food that you've created
19:18Main pressure points will just be timing I guess
19:20So I've just got a lot of things going on
19:21And they all require different times
19:23The oven needs to be at different temperatures for different things
19:26And then I'm gonna also be using the same oven as a grill for the prawns
19:32I just need to make sure I focus on everything
19:35I want to stay in the competition more than life itself
19:38It's what I've dreamed of my whole life
19:40So I'm really not wanting to go home today
19:51Nice
19:52What?
19:54Draw
20:02Hi Jackie
20:03Hi
20:03Hi
20:04Tell me what you're making
20:05I'm gonna do a Chinese shallotten pancake with a roasted duck breast on top
20:10Oh wow
20:10That's ambitious
20:11Yeah
20:12So how do you want to cook the duck?
20:14I want to pan fry the skin of the duck breast
20:17Roast it really nicely through very minimal seasoning
20:19Because I will be adding a lot of other more Asian flavours and sauces to it
20:23Yeah
20:23So what for you are going to be the pressure points today?
20:26Absolutely the cook on the duck
20:27And just making sure I can get all the elements done in time
20:30Of course today someone is going home
20:32So you want to make sure you nail every element
20:34Yes
20:34All right good luck
20:35Thanks
20:36I am so crunched on time
20:40I have a lot to do as always
20:44So I'm really trying to get the shallots for my pancakes chopped as soon as I can
20:53And I've cut my finger
20:54Is it probably mine?
20:56Yeah
20:56Is it deep?
20:57Ah yeah
20:58Okay
20:59I'll put another one around it
21:00I'll keep your finger going alright
21:01Yeah okay cool
21:02Thanks
21:03The time is just ticking
21:06I've got to get these shallot pancakes done
21:10I've got to get the duck on the pan
21:11You must have cut it pretty good huh?
21:13Yeah
21:13I'm definitely really overwhelmed right now
21:17This feels like I've made a huge mistake
21:19And it really could cost me
21:29You alright Jackie?
21:31Just nicked yourself?
21:32Yeah
21:34Oh my god
21:35Oh my god
21:40I think I'm okay for time
21:41I'm making Iron Project
21:43Which is a spiced coconut chicken
21:44My pickles are ready
21:46Chicken I just gotta sear it and get a nice char on it
21:49And cook it through
21:50I post it already
21:51So it's just finishing it now on the grill
21:56Okay we're gonna get this straight on
22:00Straight on
22:01Straight on
22:03Are you doing sweet Annabelle?
22:06Yeah
22:06Nice
22:06Miso binocchi pie
22:08Oh yum
22:09If anyone's like
22:10I don't know had a rough time
22:11Or if anyone's leaving at work
22:13Then I'll bring this in
22:14Ten minutes to go on the pressure cooker
22:16For my vanilla infused beef cheese
22:19Got the oil on for my parsnip crisps
22:21Got the butter ready
22:22Got my asparagus ready
22:23Got my parsnip puree ready
22:25It's just
22:25We're going on that
22:28Black apron
22:28We'll see
22:31I still need to make my gnocchi
22:33The potatoes have taken a long time
22:34So
22:35And I'm just waiting for that pressure cooker to finish
22:37So I can actually finish off my sauce
22:39I'm usually pretty quick with making gnocchi
22:41I can do it in about 15 minutes
22:47So I got the beef going in the pressure cooker for my beef noodle soup
22:53Then basically what I'm trying to do now is make the rice noodles
22:57I need them to be perfect
23:06Alright cool
23:08The sheet looks absolutely fantastic
23:11Then basically I cut it up
23:15And then I have to quickly blanch them
23:22It's time to check on the beef
23:25The beef ribs are perfectly tender
23:28The meat is
23:30Chef's kiss
23:31Looking down
23:32That soup looks beautiful on top
23:35Yes
23:35Alright
23:37That oil looks absolutely fantastic
23:40But I need to start seasoning straight away
23:42It needs to be bloody delicious
23:45Before I put it in the jug
23:47Oh
23:48Oh my gosh
23:50That was really stupid
23:52There's a lot of elements going on
23:54Because I'm doing three dishes at the end of the day
23:58Potatoes are nice and crispy
24:00I've got my crostini done
24:03I just wanted to try and put up a few different things today
24:05Perhaps overachieved
24:06Who knows
24:11I've made a cold butter mix for the prawns
24:13With garlic, chilli and parsley
24:16That beautiful butter will just seep through the flesh
24:18And cook them deliciously
24:21Pressure's on guys
24:22You've got to be all said and done in ten minutes
24:25Let's go
24:26Rosaline
24:38Whoa
24:38Jackie how's that hand is alright
24:40Oh yeah it's throbbing
24:41this pot definitely put me behind a bit in time
24:44I've finally got my chili oil and my hoisin sauce
24:48they taste great
24:49I've got my Sharot pancake ready to pan fry
24:51I have a lot to do so yeah, I've got to hustle a little bit
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 uncle duck
25:11Crank the heat up and I just hope that it's gonna cook through
25:20The rough puff comes out of the oven for my meal for it. It looks golden all the way through
25:32Now it's time to assemble this meal for
25:37I pipe on the hazelnut and coffee mousseline
25:42And then my fennel seed chantilly
25:49Oh
25:50Okay 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
26:25Oh
26:26Ha ha
26:28I'm so happy with the cook on it. That is
26:33This is like my dream meal, so yeah, I hope they love it
26:39It's a plate
26:40I need a plate
26:42Quick, quick, quick, quick
26:44It's looking so good guys
26:46Keep going
26:49It's very real
26:54I get the prawns out from under the grill and I think they look good
26:58Everyone's gonna move it
27:00Everyone's gonna move it
27:00One minute to go
27:01One minute to go
27:05One minute to go
27:28One minute to go
28:03One minute to go
28:05One minute to go
28:26One minute to go
28:28One minute to go
28:28I'll probably say maybe leave the gnocchi to me now
28:35What happened?
28:36I never put the duck on the plate
28:38Oh my god, Jackie
28:41Time and the pressure just really really got to me
28:44Yeah
28:46I'm really worried
28:47I feel like this means I could be the first person to go home today.
29:01Today, we asked you to take us into your homes and cook us a dish from your heart.
29:07Sadly, the least impressive dish will send its maker home.
29:12The first dish we'd like to taste belongs to...
29:15Bella!
29:20I cannot believe that in seven to five minutes, I have pulled off this dish with all the components on
29:28the plate.
29:34It's a hazelnut and coffee mousseline, mille froide, with a fennel seed chantilly and a fennel and hazelnut twill.
29:41O-M-G!
29:45How did you do that?
29:49When you said cook from the heart, I had one person in mind, my best friend, Amelie.
29:54She sadly passed away six weeks ago, and she's the reason I'm here.
30:02She was so supportive and encouraging throughout the whole application process, and she just wanted me to be here so
30:09badly.
30:11Our favourite thing to do was go get pastries together.
30:14So the flavours in this mille froide are inspired by the last croissant that we had together,
30:20which was like fennel and coffee and hazelnut.
30:24Bella, it takes so much courage to come here and tell such a moving story.
30:28To produce something like this with that much emotion is really exceptional.
30:33Should we dive in?
30:53That flavour combination is so special because of the memory it comes from, but it is so sophisticated.
31:01It is beyond your years.
31:05If you're pulling stuff like this out at this point in the competition,
31:08Oh, like, the world is your oyster.
31:17To do this so precisely, in your position I'll be probably upset,
31:22and it will actually affect my cooking, but it didn't.
31:27You blank yourself in, finish on time, deliver this wonderful, amazing dish.
31:36The fennel and the nuttiness, you've got that beautiful salt against the sweetness in the praline.
31:42Really good.
31:44All of us standing up here know what it's like to want to tell somebody you've lost something that you're
31:49really proud of,
31:50and to see you stand up here and do it with such composure,
31:54and, you know, pay such a beautiful homage to your friend is really something.
32:00So you should be so proud, and I'm sure Amelie would be too.
32:04I know she did too.
32:11Everybody.
32:12Group up.
32:13We're all in.
32:14We're all in.
32:14Hold it in.
32:15Oh, thank you.
32:18Oh, thank you.
32:21That was so nice.
32:23Bless you.
32:31To have pulled off this dish with Amelie in mind is just so, so special.
32:37I am so proud of myself.
32:39Next up, we want to try the dish from Vinny.
32:51So, I've made a gnocchi with a gochujang pomodoro sauce,
32:56and then it's got a parmesan yuzu crema.
32:59Whoa.
33:01Yuzu and parmesan, gochujang and ragu.
33:06Man.
33:07On a Black Apron day.
33:09Yeah.
33:12This 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 maltailladi,
33:20which is, like, wrongly cut.
33:22And there's, like, a fresh tomato sauce,
33:24which, like, one of my nondas makes.
33:25And then my other nondas makes, like, a slow-cooked sauce.
33:29So, I've done that too, and I've kind of combined them.
33:31But then, when you come to my house,
33:32I like to put my own little spin on it.
33:35Oh, no.
33:36I reckon we taste.
33:50Vinny, pretty fine line between fusion and confusion, right?
33:53Yep.
33:54Yep.
33:54But I dug it.
33:58I was so worried about this.
34:00When you're like, oh, yeah, gochujang.
34:03All the gochujang does is just give it a little bit of an extra boost.
34:07Which is smart, because it's a 75-minute cook.
34:10To get that sauce really rich and velvety,
34:14the gochujang has done its thing.
34:16Not once do I go, oh, there's gochujang 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.
34:34So, well done.
34:36Thank you very much.
34:44All right, next, Olaolu.
34:46Jollof rice with chicken fried patain and coleslaw.
34:50Yes, it's really bloody spicy.
34:52But the flavours in there are amazing.
34:59Sorry, Andy.
35:01There's only a couple of times throughout the season
35:02when I pre-call my wife and tell her to chuck the toilet paper in the freezer
35:06and this is one of them.
35:08Aliona.
35:09Russian borscht.
35:12I love a soup you can chew.
35:14I love a borscht and I love your take on your family recipe as well.
35:19Hat.
35:21Ribeye with duck fat roast potatoes, charred greens and a cauliflower and cheese puree.
35:28It's flat out delicious, Pat.
35:29You know how to cook things properly.
35:31You also know how to season properly.
35:35Lidia.
35:36Spanakopita stuffed manti on a yoghurt dill sauce with a smoky tomato oil.
35:43Pasto work is beautiful and fine.
35:45You put just enough filling in there so it's not too rich.
35:49Oh, believe it.
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.
36:15Ooh, ooh, ooh, ooh, ooh, ooh.
36:22My dish is a scallion pancake with a chili oil and a hoisin sauce.
36:27I had a duck breast, which I panseared.
36:31But, um, yeah, I think pretty early on, I just had a bad cut in my finger and it just
36:39kind 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.
36:53Ooh, ooh, ooh, ooh, ooh, ooh, ooh, ooh.
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 and then there's all these, like, sort
37:33of 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.
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, that's really
38:11going to put me at risk.
38:15You're up next, Hannah.
38:19Pork and indoo ragu with gnocchi.
38:22That ragu.
38:23Yeah.
38:23Just a tiny bit tougher than I would have liked.
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 a
38:40little bit tame.
38:41Yep.
38:42Brenda.
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, it's vibrant.
39:08I would have loved a bit more time, wouldn't everyone?
39:11Welcome to my heart.
39:14But I'm proud.
39:16Today I've done the prawns for you and 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.
39:34Yeah, living at the beach for sure.
39:35Let's go to Meg's house.
39:57Meg's, your prawns aren't cooked.
39:58Oh, you're not.
39:59I'm not.
40:00Hello.
40:04Meg's, is it enough on an elimination day to toast the crostini, whip some cheese on it
40:10and then put the prosciutto on it?
40:12Potatoes were lovely.
40:13But the prawn, it's kind of the hero for me on this plate of food.
40:17And then you just let down because 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 that I'm sure you were aiming for, it's just hard to get
40:34when you're grilling them in an oven.
40:38Thanks, Meg.
40:41I absolutely got it.
40:43I can't believe it.
40:46It looked good in my bent.
40:48I'm just really regretting not just making one perfect dish.
40:51Damn.
40:55Alita, you're next.
40:59My not-so-humble apple crumble.
41:02And then a caramel and bell grey.
41:05Ice cream.
41:06I love it.
41:09Min.
41:12I've made Iron Project, Spiced Coconut Chicken, with some herb rice, nasi ulam, pickled cucumber
41:19and red onions on top.
41:22I would book a ticket to Malaysia to just try that there.
41:27That is an experience.
41:30Annabelle!
41:33Wow.
41:34Oh, okay.
41:35I have made a miso banoffee par.
41:39The saltiness from that miso is what makes this.
41:43Holy moly.
41:46Thank you so much.
41:47Next dish we'd like to taste, Emily.
41:50CHEERING
41:54I gave it my all today, and I'm just really hoping that the judges can see that this dish
41:59represents my partner and our home.
42:01What have you made?
42:02This is my dish to my mate, Shorty.
42:05So it says, take on beef noodle soup.
42:07It's a play on words for tomato and short ribs, but also to my mate, my partner, Demi, because
42:13she's shorter than me.
42:15I feel like the more you have to explain it, you know?
42:18I just like making dad jokes because my dad can't speak English, so 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, that I think I will crave it for the rest of my life.
42:47You know when you have a food memory?
42:49It is stunning cooking.
42:52For you to make all those noodles sheet by sheet and patiently cut them as you were multitasking,
42:57just, you're a gun.
43:01And that broth is so, so delicious.
43:06It's got amazing flavour and so much body, but it's still really clear.
43:12When you poured it, you could see the little fat globules just sitting on top.
43:17Every one of those on the tongue is just flavour, flavour, flavour.
43:23It is so difficult to get that dish done.
43:26It's 75 minutes.
43:28The short rib is perfect.
43:30The noodles.
43:32Mate, I've never seen anyone try that technique in here, let alone pull it off.
43:37That is elite technique.
43:41Is that my turn?
43:42Oh, shit, yeah, go for it.
43:47Turn it around.
43:48Oh!
43:49I think that should be off you.
43:51Take it off.
43:52And this, bye-bye.
43:54Thank you, thank you, thank you.
43:56Damn, I'm ecstatic.
43:58Really happy to be safe for another day,
44:01because I feel as though they were actually in my house
44:03and just having good meal and good yarn.
44:05Thank you, thank you.
44:06You're such a legend.
44:08Oh, my God.
44:09OK, next up, grass.
44:15This tastes like horror to me.
44:18It's a long way to walk.
44:20But because the judges have expressed some concern,
44:24I've started to think, am I being weird?
44:28Is this something that only my family likes?
44:32Because I just really hope the judges can keep an open mind.
44:43So, Grace, what have you made?
44:47I've made holy cow.
44:50The sauce is just a prawn reduction.
44:54And the steak is cooked in raw sugar.
44:58Oh!
45:03Blackened steak.
45:04Never seen that or heard of that before.
45:07That's making me nervous.
45:27That pickled my melon.
45:31Everything from the way that you described it
45:33to how it looked French,
45:35there were Asian flavours in there.
45:38It was just like,
45:39what the bloody hell is happening here?
45:42But it was delicious.
45:44Yes!
45:46I was honing in on the steak
45:48because when I saw smoke blooming to the top of the ceiling,
45:52I was like, this cannot be good.
45:55The steak is cooked beautifully.
45:57It really is.
45:58Like, beautifully.
46:00And I'm surprised how much that caramelisation of the sugar
46:04on the outside lifts the eye filler.
46:07Very delicious.
46:09It's funny because looking at it,
46:11I thought, oh, Thai beef
46:12with all the garnishes on top of it.
46:15But then when I tasted it,
46:16it was, like, quite French and umami-forward.
46:19I dig the holy cow.
46:21Right.
46:23Holy cow!
46:28I love that.
46:30That's a great deal.
46:31Thank you, girl.
46:32Yay!
46:38For your first elimination,
46:40we asked you to make a dish
46:42that gave us a glimpse of who you are
46:44when you cook at home.
46:47Two of you really rose to the occasion.
46:52Emily.
46:55That was elite technique.
46:59Go and join Casper.
47:01Yeah!
47:04Bella.
47:05That Milfoy, exceptional.
47:09You can join the rest of them.
47:14Unfortunately, the pressure of this elimination
47:16got the better of 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 what 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.
48:12Yeah.
48:13You really did just get unlucky
48:15on those prawns.
48:16Could have happened to anyone.
48:17I'm absolutely gutted, of course.
48:19But
48:20I've taken so much.
48:22I've learnt from everyone here.
48:23So I just really wanted to
48:24thank you all.
48:25It was
48:26everything I hoped
48:27and a million times more.
48:29Megs,
48:29we've absolutely loved
48:30having you here
48:31and we can't wait
48:32to see you open that restaurant.
48:34But for now,
48:34Megs,
48:35it's time to say goodbye.
48:37Me first, Megs.
48:38Come on.
48:38Not over-teleport late.
48:40Thanks.
48:43Definitely
48:45heartbroken
48:46that I didn't get to stay longer.
48:49I know I can cook prawns.
48:51I know I can cook lots
48:52of beautiful things.
48:53I think the worst part
48:53is that I didn't get to show them.
48:57Extremely grateful.
48:58This is a place
48:59where dreams are made of
49:00and
49:01I had that for
49:02a short time.
49:02Give it up
49:03for Megs,
49:04everybody!
49:10Yay!
49:11Yay!
49:12Yay!
49:13Yay!
49:14Yay!
49:15Yay!
49:15Tomorrow night.
49:16Yay!
49:18Yay!
49:19Yay!
49:20Yay!
49:20We'll be using cereal today
49:21for the invention test.
49:23Yay!
49:25Yay!
49:25Yay!
49:25This MasterChef classic challenge
49:28could be...
49:30It is pretty out there.
49:31...a cereal killer.
49:33What on earth have I done?
49:36The bottom five dishes
49:38will face an elimination.
49:40Feels like it's all going wrong.
49:42What the heck?
49:43So it's crunch time.
49:46I'm in a bit of strife.
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