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00:01Previously on MasterChef Global Gauntlet,
00:04welcome to the top 20.
00:06You'll cook alongside other members of your territory.
00:09If you cook the best stadium food,
00:11you'll also save the rest of your territory from elimination.
00:14Asia Pacific!
00:16Yeah, baby!
00:17I made a South Indian donut.
00:19Delicious.
00:19Got it. Absolutely nailed.
00:21Tonight's best dish was cooked by Icehu.
00:23Congratulations.
00:25Asia Pacific are all safe from elimination.
00:28I'm so happy.
00:28Do you want these things to be burnt like this?
00:31There are times where you just have to start over.
00:34Is this a Band-Aid?
00:36I'm sorry.
00:37Nora, please say goodbye to fellow chefs.
00:39Place your apron on your bench.
00:44Tonight, live it!
00:45The territory's first mystery box of the season...
00:48Excellent.
00:49...is tougher than it looks.
00:50And that is how a MasterChef creates Egg Benedict.
00:53Oh, Lord. Icehu.
00:55Yes, Chef.
00:55You get to choose one territory that must use
00:58a tiny whisk.
01:00Oh!
01:01I want to start knocking down enemies.
01:03Oh, what the...
01:04With pressure this high...
01:05Oh, my God.
01:06Definitely a workout.
01:08I don't know if I can do it.
01:10Somebody is going to crack.
01:12I have to start over.
01:13What?
01:14This is a mess.
01:15Yep.
01:16What do you think we're stupid?
01:30We're stupid.
01:30Right.
01:31Our first mystery box challenge of the season.
01:34Oh, I love the mystery boxes.
01:36There is.
01:48The mystery box is one of the most anxiety-inducing parts of MasterChef.
01:57Last challenge, I just didn't do my best.
02:00I was saved by Aishu, and I'm just so grateful to be here, but I also need to prove to
02:05my
02:06team that I am not the weakest in the group.
02:09Welcome back, everyone, to another night of MasterChef Global Gauntlet.
02:17Aishu.
02:18Yes, Chef.
02:19Congratulations.
02:19You led Asia-Pacific to a tremendous victory last time around.
02:24Go Aishu!
02:26That also comes with the first big advantage of the season.
02:31And depending on how you use it tonight, I think you may be able to make another territory
02:36crack under pressure.
02:38I'm nervous.
02:40More on that in a minute, okay?
02:42As you can all see, tonight is your first mystery box challenge.
02:46I may not be able to tell you what's under there, but I can tell you this humble ingredient
02:53is one of the most universal proteins in the world.
02:58Okay.
02:59It's time to find out what's under those mystery boxes.
03:03Oh, boy.
03:04On the count of three.
03:06One, two, three, lift!
03:10Let's go!
03:11Let's go!
03:13Oh, my God!
03:14Oh, my God!
03:15I got eggs.
03:16That's right.
03:17Eggs, everybody.
03:19I like what I see.
03:20Excellent!
03:22Now, inside that box of eggs are the best of the best.
03:26Eggland's best.
03:27These eggs are packed with superior nutrition, loaded with vitamin D and omega-3.
03:32They pack a rich golden yolk that really does make every bite stand out.
03:38Love eggs.
03:39Tonight, we want to see your individual culture shine, making your very own unique version
03:46of an iconic eggs benedict.
03:50Ooh!
03:52Ooh!
03:54Now, tonight, just so everyone knows the basics, I'm going to show you exactly how to make
04:01an amazing eggs benedict with a little nod to my Scottish roots.
04:06Yes!
04:07All of you, make your way down to the front.
04:09Let's go!
04:10To have Chef Gordon Ramsay do a live demo is absolutely surreal, because I'm learning
04:16from one of the best chefs in the world.
04:18So, first off, we're going to crack on with the hollandaise.
04:22Separate the eggs.
04:24Now, we're going to add a teaspoon of your reduction.
04:27In there, you've got tarragon, peppercorns, and vinegar.
04:29And that gives the acidity behind a great hollandaise.
04:32And this is where the work starts.
04:34Water, gentle simmer.
04:36Now, we get a balloon whisk.
04:38We're starting to cook the eggs slowly.
04:40Now, the reason why I chose this big balloon whisk is because it makes it easier to incorporate
04:43air there.
04:44You could do this with a small whisk.
04:45It'll just take you three times longer.
04:47Definitely a workout.
04:48Whisk with one hand, and then just slowly drip clarified butter in.
04:52Okay.
04:53Too fast, you're going to break it.
04:55Too slow, you're going to over-whip it.
04:57I'm taking it off the heat now, because if it gets too hot...
04:59Don't scramble.
05:00Exactly that.
05:01We'll scramble the eggs.
05:02It looks easy, but you've got to know what you're doing.
05:04You want that really nice, creamy texture.
05:06Wow.
05:08Fresh lemon juice in.
05:10Salt.
05:11A little touch of pepper.
05:13And that is ready to go now.
05:15Right, poaching the eggs.
05:16White vinegar protects the egg.
05:19Continue with a little vortex.
05:21And then just gently drop in these beautiful eggs.
05:24And cook these eggs for 90 seconds.
05:27And then gently lift and into your ice bath.
05:32Now, I said I'm doing a take on a Scottish Benedict.
05:36I've got a lovely Scottish lobster and a little bit of spinach.
05:39Watching Chef Ramsay is like watching a maestro orchestrate.
05:43He's graceful, almost like a ballet.
05:46He's such a master that he makes me feel so confident that I can execute something I've done one time.
05:54The finishing touches now, my chives, a nice spoon of caviar.
05:59Ooh.
06:00Ooh.
06:01Now, we're going to start plating.
06:04Spinach on first.
06:06Lobster.
06:07Oh, no.
06:07This is so good.
06:09And now, gently place the egg.
06:13Gorgeous.
06:14And then, my hollandaise.
06:19And sit that on top.
06:22Yay!
06:23And that is how a master chef creates a stunning lobster eggs benedict.
06:29That's exactly what we're looking for.
06:31Yes, Chef.
06:32Yes, Chef.
06:33Excited?
06:34Yes, Chef.
06:35Right.
06:36Let's go, guys.
06:40All right.
06:41You'll have one hour to make us an eggs benedict inspired by your roots.
06:47We're looking for at least two perfectly poached eggs and some version of a hollandaise sauce.
06:53Yes, Chef.
06:54Yes, Chef.
06:55Now, Aishu, it's time to talk about your big advantage tonight.
06:59Come on down, please.
07:01Make your way down.
07:02Oh, my gosh.
07:06Now, Aishu, you get to choose.
07:10Oh, come on.
07:11Oh, my gosh.
07:12Oh, Lord.
07:13Oh.
07:13One territory that must only use a tiny whisk to make their hollandaise.
07:21Oh.
07:22No.
07:23I use the big balloon whisk.
07:26Say goodbye to that.
07:27Bye-bye.
07:27Oh.
07:28Come on.
07:29This is the first big advantage of this season.
07:33I'm here to play the game, and I'm here to win.
07:35But also, I want to start knocking down enemies, because I see them as a threat.
07:40Right.
07:41Aishu, tell us what territory you're going for, please.
07:43You know, I think this territory, they have really diverse flavors that they can continue
07:49to beat the other regions with.
07:53Europe.
07:53Oh, my God.
07:55Oh, my God.
07:56Oh, my God.
07:57Come on.
07:57I got it.
07:58Was that a tough decision?
07:59No.
08:02Please, hand them over.
08:04It's okay.
08:05The whisk is so small.
08:08It's literally, like, this small.
08:09Team Europe, let's see how you guys can handle it.
08:12Aishu chose us because we are the biggest threat.
08:15I'm ready for it.
08:16Let's go.
08:17Listen up.
08:18The good news for everyone tonight is that you're all cooking for another extraordinary
08:25immunity pin.
08:27Yeah.
08:29If you are the best cook of the night, not only will you be safe from elimination in
08:35the next challenge, but you scoop your entire territory up to the safety of the balcony.
08:40You got to get it.
08:41You got to get it.
08:42You got to get it.
08:42I have to get that for us.
08:43Hey, all day.
08:44All day.
08:45But certainly, on the flip side of that, if you do cook the worst dish tonight, this
08:50will be your last cook in the MasterChef kitchen.
08:53Make sure that's not you.
08:54Right.
08:55Everybody ready?
08:55Yes, Chef.
08:57Good.
08:58Because your time starts now.
09:00Let's go.
09:02Let's go.
09:02Let's go.
09:03Let's go.
09:03Let's go.
09:10Sorry.
09:14Tess, you wanted the bread?
09:15Guys, like, wow.
09:17That's insane.
09:19Animals.
09:20Now that I know that we have to make eggs benedict, I'm excited.
09:22It's something I make often for my family.
09:25Winning this challenge would be huge for Africa because we are already a member down.
09:30And so I'm going to give everything I can.
09:31And I know the other teammates are going to do the same.
09:34Let's go.
09:35Okay.
09:37Three and go.
09:40Okay.
09:42All right.
09:42Let's go.
09:45All right.
09:45Let's go.
09:46All right.
09:46All right.
09:47Let's go, Asia.
09:48Let's go.
09:48Let's go.
09:50You know, eggs benedict is a dish I've made before, and I'm excited to add my Chinese twist.
09:54So this dish is inspired by Cantonese ginger scallion lobster, and it's one of my favorite dishes.
10:00It's absolutely amazing.
10:01I mean, Europe is very strong, so we had to give them a challenge, you know?
10:04I can't wait to watch the team with a tiny little whisk.
10:06I don't know if they're up for it, but we'll see what happens.
10:08I haven't even looked at my whisk yet, so.
10:10Is it too hard to see because it's too small?
10:13Easy.
10:16This is a big one tonight.
10:18Eggs benedict mystery box challenge.
10:20You have to do two classic techniques.
10:22You have to make a hollandaise, and you have to know how to poach an egg.
10:25And then you have to create a dish that represents your ethnicity.
10:29It's a lot.
10:30The first 10 minutes should be spent on making the hollandaise.
10:33If you don't have a hollandaise, you don't have the dish, and you go home.
10:36Right.
10:36It's exactly that.
10:40Team Europe, let's go.
10:42Gosh.
10:44Whisk.
10:45Whisk.
10:46How's that whisk?
10:47Aishu, my forearms.
10:49F***ing killing me.
10:50Hey, I have to give it to the fittest people in this competition, huh?
10:53Thanks, Aishu!
10:56The whisk is so small, which takes a lot of extra time and a lot of extra whisking.
11:03I'm not going to lie, I'm panicking because what I've seen Gordon do, my hollandaise does
11:10not look that way.
11:12I have, like, inside tears in my eyes.
11:15I'm feeling overwhelmed.
11:17I don't know if I can do it.
11:19Oh, my God!
11:22F***!
11:29There you go.
11:36Let's do this.
11:36Let's make a perfect hollandaise.
11:38Oh, my God!
11:39My arm!
11:40I can't imagine doing this with a small whisk.
11:46Aishu broke.
11:51Eggs Benedict mystery box challenge.
11:54Oh, my God.
11:56Let's not forget Aishu went after Europe and gave out those small whisks.
12:00That can really put you behind.
12:03Does anybody have shrimp?
12:03No shrimp.
12:04Julia, you can take the shrimp.
12:06Yeah.
12:06Okay.
12:08You're welcome.
12:09All right, team Europe.
12:10You see the love we got for you now.
12:12I'm going to remember that, Peter.
12:14Tonight, I'm making shrimp scampi eggs benedict on an anchovy butter crostini.
12:18Sicilians love anchovies, and it's just very prominent in our food.
12:22I just need to keep it simple and just put it on a plate.
12:25Oh, too hot, too hot, too hot, too hot.
12:27First mystery box challenge, definitely feeling a little anxious.
12:31I am making a benedict inspired by spanakopita.
12:36I'm going to play to my Greek roots.
12:37So a spinach feta mixture with a hollandaise that's going to have a fish roe in it.
12:4315 minutes gone, 45 minutes remaining.
12:47Let's go.
12:48Let's go.
12:50Vasha.
12:52Hi.
12:52Tell me about this eggs benedict.
12:55What are you doing?
12:55I'm going to be doing kapusta with onion mushroom and the dill hollandaise.
13:01Staying to those Polish roots and that's, yeah.
13:03Absolutely.
13:04Tell me, do you ever make eggs benedict on the weekends?
13:06No, I made Bernays once.
13:09Right.
13:09So I'm learning every day, you know?
13:11Right, listen, focus on this.
13:13Start poaching those eggs as well, yes?
13:14Okay, thank you.
13:17Beautiful.
13:18Beautiful.
13:20My crawfish.
13:21Let's go, team.
13:22Come on, team Africa.
13:24Hello, Rita.
13:25Hello.
13:26How is your hollandaise coming?
13:28What's the dish?
13:28So I'm going to do some shrimp, pepper, radish.
13:31Okay.
13:32And spinach.
13:33So growing up in Nigeria, we have dried shrimp.
13:36Okay.
13:36So I'm cooking that.
13:37Have you made hollandaise before?
13:38I made it once, but really didn't come out great.
13:40Try to keep like more whisking.
13:42You want to, it looks a little bit dense.
13:44You want to try to get a little bit more air.
13:45Okay.
13:45Have you ever poached an egg before?
13:48Once or twice did not come out great.
13:50It's not easy.
13:51Yes.
13:51You have to make a good vortex.
13:52Yes.
13:53Don't let it cook too much.
13:54Okay.
13:55Keep on airing that sauce.
13:56Looks good.
13:57Good luck, Rita.
13:57Thank you very much.
14:00I got to get those poached eggs.
14:01Do we know if he put a lot of vinegar in there?
14:04Probably like two tablespoons.
14:06Right.
14:07Phu.
14:07Yes, chef.
14:08Tell me about what you're doing.
14:09Yes, chef.
14:09I'm making a shaken beef, Vietnamese style.
14:12A shaken, okay.
14:12In a spicy fish sauce hollandaise.
14:15Then I'm going to have some garlic sautéed asparagus.
14:17Come on, sir.
14:18Yes, chef.
14:18Gotcha.
14:19Well, time is ticking.
14:20You need to hurry up and get those eggs and holidays done.
14:23How many times have you poached eggs at home?
14:24One time, chef.
14:25What?
14:26Phu.
14:26Yes, yes, chef.
14:27You've only poached eggs once?
14:28Yes, chef.
14:28And you're what?
14:29How old are you now?
14:2953.
14:30Phu.
14:30I know.
14:31Phu.
14:32I've got a lot to learn.
14:32I'm young.
14:33Yeah.
14:35Right.
14:36Good luck.
14:37I appreciate it.
14:37Bye.
14:39Champa, is that dough?
14:41Yeah, I made it.
14:42That's awesome.
14:43Hey, Champa.
14:44Hi, chef.
14:45How are you?
14:46How's it going?
14:46I'm doing amazing.
14:47What we got going on here?
14:48So, I'm doing a Malai shrimp curry hollandaise.
14:52Okay.
14:52And I'm going to be...
14:53I'm making my own puri bread.
14:54Ooh.
14:54So, my own fried bread.
14:56Malai curry is one of the most popular dishes in Bangladesh, especially for shrimp.
15:00Where are the poached eggs?
15:01How are they looking?
15:02Ooh.
15:03They're a little under.
15:04So, make sure they get time back in the water to cook all the way through.
15:07Yeah.
15:08All right.
15:09Good luck.
15:12Tastes like Jamaica.
15:14I am doing an Ackie and sawfish with Callaloo Eggs Benedict today.
15:17In Jamaica, we eat Callaloo with Ackie and sawfish for breakfast typically.
15:22So, I figured I'm just going to add that to my Eggs Benedict.
15:25So, it can really be something special for the judges.
15:30Yes.
15:30Yes.
15:32Camilo.
15:33How are you?
15:33My friend.
15:34What are you making?
15:34I'm going to make my take on a torta.
15:36So, a torta would be like a Mexican sandwich.
15:38It's Mexican sandwich.
15:39I love Eggs Benedict, so this is kind of my twist on it.
15:41I love chorizo with the beans.
15:42That'll be the base of the torta.
15:44I'm going to have some serrano pepper and my hollandaise there.
15:47So, I'll do that at the last minute.
15:48This is a complicated dish.
15:49Yeah.
15:50Are you going to finish it in time?
15:51I think so.
15:52I think so.
15:52You're going to poach the eggs next?
15:54Yes, sir.
15:54All right.
15:55Good luck.
15:55Thank you, sir.
15:58It's pretty good.
16:00Guys, we're halfway.
16:0230 minutes gone.
16:0330 minutes to go.
16:04Time flies.
16:08Are you good?
16:09Uh, no, it needs to be thicker.
16:11I think you can keep going.
16:12Okay.
16:14Good boy.
16:15Matt, there's a lot of exciting hollandaises out there.
16:18This is hollandaise heaven tonight.
16:20Let's make a perfect one, baby.
16:22Come on.
16:23So, Basha's from the territory in Europe doing a sort of nod to the Polish here with that sauerkraut,
16:28but she seems so sort of petrified, almost like she's lacking in confidence.
16:33She's got to believe in herself.
16:34I hope her lack in confidence doesn't bring her dish down.
16:37Right.
16:39So, Camilo from the Americas is going down the Mexican route.
16:42Now, I haven't seen him focusing on the poached egg, but he's spending a lot of time on refried beans
16:47and chorizo.
16:48Yeah.
16:48Let's hope it pays off.
16:49Yeah.
16:51There we go.
16:54Um, spinach, spinach, spinach, spinach, spinach.
16:56So, Rita, representing Africa, she told me she's only poached an egg once and she's made hollandaise once.
17:02So, I think that she's really lacking in the skill set to do this.
17:06And you can see it.
17:07She's a bit nervous on her bench.
17:08Hopefully, she can get it done.
17:11Whoo!
17:11What a workout.
17:13I'm worried right now with Fu from Asia-Pacific Territory.
17:16He's all over the place.
17:17The sort of shaking beef thing, the vegetables.
17:19Yeah, fine.
17:19But he's not prioritizing what is the challenge.
17:22Did he get his eggs done?
17:24Uh, no.
17:24They're not even poached yet, either.
17:27Oh, my gosh.
17:29Ha-ha.
17:31I have to start over.
17:32I'm redoing the hollandaise.
17:34It looks like it curdled.
17:35I had it on the back burner.
17:37Damn it.
17:39Uh-oh.
17:40Fu's starting over.
17:40Oh, my God.
17:42Yeah.
17:42This is why he should have did it first.
17:44Yeah, exactly that.
17:46This is a disaster.
17:47It's a nightmare in a bowl.
17:49There is no dish without the hollandaise sauce.
17:52Come on.
17:53I have to get this right,
17:55or it's quite possible that I'm going home.
18:08Come on.
18:10Fu is already on his second hollandaise.
18:13The first one, he made scrambled eggs,
18:15which is not part of the challenge.
18:16Oh, jeez.
18:16Fu, what else do you have to do?
18:18Poach this egg.
18:19That's it.
18:19OK.
18:19You got this.
18:21Guys, we are down to the final 15 minutes.
18:25Let's go.
18:26Holy .
18:27Oh, my gosh.
18:29Hey, Maria.
18:31How are you?
18:31Tell me about your eggs benedict first.
18:33I'm making my eggs benedict extremely simple.
18:36I'm making with a creamy leek.
18:37Yes.
18:37So no protein.
18:38Why?
18:39Because I just wanted to keep it simple.
18:40Right.
18:41In Brazil, people actually love leeks.
18:43Be careful with the amount of fat.
18:44OK.
18:45Because we've got the hollandaise, which is super rich.
18:47Yeah, correct.
18:47Then you've got the egg.
18:48OK.
18:49Drain off the fat, please.
18:52Nico.
18:53Chef.
18:54You look like you in the weeds.
18:55Everything OK?
18:55Oh, yeah.
18:56I'm actually good.
18:56I am making a bombolone-style benedict with a braised artichoke, some tomato jam, and basil
19:03hollandaise.
19:04And I'm going to fill the bombolone, which is the croissant, because I couldn't find the
19:08actual bombolone shape.
19:10I'm not concerned about the shape.
19:12A bombolone is an Italian doughnut.
19:15It's not a flaky croissant.
19:16I'm going to dust it with pepperino to look like powdered sugar.
19:18You know what I mean?
19:19All right.
19:20Well, look.
19:21Is the hollandaise done?
19:22Uh, yeah.
19:22It's done done?
19:23Yeah.
19:24You put butter?
19:25Yeah, I did.
19:26You sure you put enough butter?
19:27Yes, Chef.
19:28And you may have to double-check that.
19:30Add some more butter?
19:30Yeah.
19:30All right.
19:31Good.
19:33OK.
19:34I need to poach these.
19:36Heidi, how are you doing?
19:37Tell me about the dish.
19:39Peri-peri hollandaise with little crawfish.
19:42Right, wow.
19:42And some mushrooms and leeks.
19:44OK, nice.
19:45So you're playing to your...
19:46Yes.
19:46...South African roots and, like, bringing out that spice.
19:49Exactly.
19:49Eggs are poached?
19:50Eggs are poached.
19:51Excellent.
19:52Good luck.
19:56Not yet.
19:56Not yet.
19:57Not yet.
19:57Not yet.
19:58Not yet.
19:58Phil, did you put enough butter in there?
20:00I don't feel like it's a...
20:01You think I should add more?
20:02You need to put more butter in there.
20:03Heard.
20:05Seven minutes remaining.
20:08Wow.
20:08Super exciting.
20:09Anyone not have a hollandaise?
20:11Everyone has some sort of...
20:12Everyone has an egg yolk and butter.
20:14That's right.
20:14I'm not sure a couple of them are hollandaise.
20:16I think it's picking up ASAP.
20:18Nico from Europe is all over the place.
20:21It definitely needs salt, dude.
20:23This hollandaise definitely doesn't have enough butter in there.
20:26Mine's better than orange.
20:27There is a thought process for this dish that just doesn't make sense.
20:32He said he's gonna make a bomboloni out of a croissant as his bread base.
20:36Why?
20:37Bomboloni is a doughnut in Italian.
20:39What does a doughnut have to do with an eggs benedict?
20:41Well, he's actually like a doughnut right now.
20:46Maria from the Americas.
20:48She's doing a little base, leeks, and then she's cooking them out in cream.
20:53That is it.
20:54There's no protein.
20:55Definitely risky, but leeks and cream sound good to me.
20:58Delicious.
20:59Really good indeed.
21:01Three minutes to go.
21:03Let's speed it up now.
21:04Oh, crap.
21:05Hey, sauce don't break.
21:06Sauce don't break.
21:06Sauce don't break.
21:07What do you think?
21:07Hot water, hot water.
21:08Do you have hot water?
21:09Yeah.
21:10We'll make it work.
21:13Guys, two minutes to go.
21:14Let's go.
21:15Let's go, Afro.
21:16Final touches.
21:18Let's go, Asia.
21:19Come on.
21:22Salt.
21:23Oh, .
21:25Oh, .
21:27Oh, no, look.
21:28Camilo's eggs, they're broken.
21:31Oh, dear.
21:32Oh, he's in trouble.
21:33Oh, damn it.
21:3690 seconds to go.
21:39Don't break.
21:39Don't break.
21:40Don't break.
21:41Okay.
21:42Second.
21:45Ah.
21:46Oh, no.
21:47Nico's eggs just broke them.
21:49Damn.
21:50Did you cook three, Nico?
21:51Of course I did.
21:52Of course, Chef.
21:54Dude, what the .
21:5660 seconds to go.
21:58No.
21:59No.
22:00It's not working.
22:02Oh, come on.
22:05Everyone should be spooning their hollandaise at this point.
22:08Come on.
22:10Come on, Fu.
22:11Damn it.
22:12I don't know if Fu's gonna make it.
22:13What's he doing?
22:14Oh, no.
22:14His eggs were not said enough.
22:16Oh, .
22:18Oh, you have to be kidding me.
22:20Five.
22:21Come on, get it on the plate.
22:22Four.
22:22Three.
22:23Two.
22:24One.
22:25One.
22:26Stop.
22:27Ah.
22:29For sake.
22:35I didn't even get the top bun on mine.
22:36It's terrible.
22:37Look at that.
22:38How's it looking from up here?
22:40It looks beautiful.
22:40It looks good.
22:43No.
22:44No, no, no.
22:45You're not.
22:45Come on.
22:49I'm upset.
22:50Why?
22:51Come here.
22:52It looks very pretty.
22:53I wanted more hollandaise.
22:56I had a hard time with the small wits.
22:58I know.
22:58It wouldn't go with me.
22:59I know.
23:01I'm screwed.
23:02It's OK.
23:02Give me five.
23:03OK.
23:03Look, it says it's right there.
23:05I didn't get the sauce on my plate.
23:06I'm going home.
23:19Right.
23:19Well done, all of you.
23:21You survived your first mystery box.
23:22Now, we need to take a much, much closer look at everyone's dishes to decide which eggs
23:28Benedict are in the top and which are, unfortunately, in the bottom.
23:32Let's go, shall we?
23:39OK, Maria.
23:41Eggs Benedict with creamy leek.
23:43Super simple.
23:44Interesting strategy.
23:47Camilo, so you have one or two broken eggs.
23:50One broken.
23:50The other one slid off the plate.
23:55When those judges start walking around the room, everyone's dead silent.
23:58I feel like you could cut the air with a knife.
24:01Everyone's just anxious and nervous.
24:03You don't know what to expect.
24:04And they don't reveal too much on their faces.
24:06Heidi, what's the bread underneath?
24:08It is a croissant.
24:11Sometimes the judges are looking for something that maybe we're not aware of.
24:15OK, Rita.
24:16What happened here?
24:18I didn't get to put a sauce on the plate.
24:20So the dish is technically incomplete.
24:22Yeah.
24:24Dad.
24:26Hi, Julia.
24:27The egg fell off?
24:28It slid off at the end, yeah.
24:32Nico, what do we got going on here?
24:35So I tried making a play on bomboloni.
24:37It's typically dessert.
24:38What does a croissant have to do with a doughnut?
24:40I was trying to get the shape of the doughnut.
24:44OK, Basha.
24:45That's crowd.
24:45Yeah.
24:46I had a hard time with my hollandaise.
24:48I did get it on there, but I'm disappointed.
24:53Daniel, what we got here?
24:55I got a ginger lobster eggs benedict.
24:57Hmm.
25:00The flavor of this hollandaise, it's a curry paste, right?
25:04Yes.
25:05Have you made that before?
25:06I made the curry before, but I never made the infusion before.
25:10All right.
25:13Fu, what happened?
25:15Yeah, I was not successful on this push tag.
25:17Damn.
25:20Wow.
25:23Rather peculiar takes on eggs benedicta.
25:27Oh, my gosh.
25:28Yours looks so good.
25:31Shocking to see how many people didn't get the basics, right?
25:36Tough day for a lot of people.
25:38Hold strong.
25:39OK, we're great.
25:40Yeah.
25:40Let's go.
25:41Wow.
25:45Now, we are going to taste the best dish from each territory,
25:48and the winning home cook will win that incredible immunity pin.
25:52Plus, their entire territory will be safe from elimination tonight.
25:58Right.
25:59The first top dish from Asia-Pacific.
26:03Please step forward.
26:07Champa.
26:08Let's go.
26:09Woo!
26:10Woo!
26:11What?
26:12Champa!
26:12Woo!
26:13Woo!
26:14Yay!
26:15What?
26:16This feels absolutely amazing.
26:18Not only does it feel validating, but also, I wanted to show my team that I'm just as strong
26:24as everyone else.
26:25Well done.
26:26Describe the dish, please.
26:27Today, I made a shrimp malay curry eggs benedict with a curry flavor hollandaise sauce
26:33and buri bread.
26:34Champa, it looks good.
26:35I just love the fact that you took the risk of incorporating that malay curry and making
26:40that bread from fresh like that.
26:41We love seeing those kind of efforts.
26:43Thank you, chef.
26:44Shall we?
26:46It should be soft in the middle.
26:48Let's find out, shall we?
26:50Oh, yeah.
26:51They are definitely soft in the middle.
27:00First of all, the hollandaise is delicious.
27:03Then we got those extra little notes of the sweet shrimp, the spicy fragrant curry.
27:08You cook the eggs beautifully, but the star of the night for me is definitely the hollandaise.
27:12Great job.
27:12Thank you, chef.
27:13But also, that bread is special.
27:16It really adds to the experience of this dish.
27:18This is a beautiful representation.
27:21Thank you, chef.
27:22Yeah, it's incredibly balanced and delicate.
27:25Very good dish.
27:26Thank you, Joe.
27:26Keep that up.
27:27Great job.
27:27Thank you so much.
27:28Good job, chef.
27:29Good job, chef.
27:34All right.
27:34The next top dish from Europe territory.
27:39Please come forward.
27:42Bacha.
27:45Let's go all day.
27:46Bring it home for your bacha.
27:48Oh, my gosh.
27:49I can't believe it.
27:50I am so shocked because I really thought I was going home.
27:53I'm telling you, that little whisk, it set me up, but I didn't give up.
27:58Whew.
27:58Epic.
27:59Just epic.
27:59Dream come true.
28:00Tonight, I made a capusta eggs benedict with a dill hollandaise sauce and pork sausage.
28:07I think the eggs look great.
28:09The consistency of the hollandaise looks really, really inviting.
28:13Thank you, chef Tiffany.
28:14Shall we?
28:17Oh, yeah.
28:18No, that's right.
28:19Oh, my gosh.
28:21It goes beautifully.
28:27Delicious.
28:27Bacha.
28:28The eggs are cooked beautifully.
28:30It's a good dish, but stop second guessing yourself.
28:33The flavors are exquisite.
28:35Really, really well done.
28:36Thank you, chef.
28:37I mean, you're obviously a good cook.
28:38Look at this.
28:39You get a nice balance of acidity, of fat, of creaminess.
28:44The dish definitely works.
28:45Thank you, chef Tiffany.
28:46I would have never thought of putting sauerkraut and pork in a benedict, but this dish works
28:52because you're honest to your roots.
28:54Good job.
28:56Thank you all so much.
28:57Good job.
28:58Good job.
28:59Good job.
28:59Good job.
29:00Good job.
29:01Okay.
29:02The top dish from the Africa territory.
29:05Please come forward.
29:07Haiti.
29:08All right.
29:09Hey.
29:10Good job, Haiti.
29:12Woo!
29:13Woo!
29:14Woo!
29:15Woo!
29:15Hi.
29:18I made for you today a crawfish benedict.
29:21And a peri-peri hollandaise sauce.
29:23I love the idea of the peri-peri infusion across that hollandaise.
29:27It looks very good.
29:29Shall we?
29:32Yes.
29:33They are oozing out beautifully.
29:40Haiti.
29:41Delicious.
29:42Eggs are cooked beautifully.
29:43Hollandaise is pretty good.
29:45What you've done with that crawfish is exceptional.
29:47And it feels and tastes fresh.
29:49That's all I kept thinking was, like, this is the lightest eggs benedict I've ever had.
29:53I love the use of the peri-peri, having all the spices come through.
29:57It is a very good dish.
30:00Very smart use of seasoning, restaurant quality, top notch.
30:04Thank you, Chefs.
30:07Woo!
30:08Woo!
30:10Woo!
30:13Last but not least, from the Americas, please step forward.
30:19Maria.
30:20Yes.
30:21Woo!
30:22Woo!
30:23Woo!
30:24Being the top dishes in America, it's really mind-blowing.
30:28I am so, so, so grateful.
30:30Thank you, Maria.
30:32Describe your dish, please.
30:33Today, I made eggs benedict with a creamy leek.
30:37This is a great example of sometimes less is more.
30:41Great strategy.
30:42Smart.
30:42Oh, I appreciate that.
30:44Shall we?
30:44Yes.
30:50Ooh.
30:59Maria, this is delicious.
31:01You'd think that the sort of cream leeks would be too rich, but it's not, because you've
31:05got the balance right.
31:06It's humble cooking at its best.
31:08Good job.
31:09I think there's a lot of great flavors in depth that you got with just leeks and cream.
31:13So, it's beautiful cooking.
31:15Thank you so much.
31:15I enjoyed it very much.
31:17Good job.
31:18Thank you, Maria.
31:18Thank you very much.
31:19Thank you, Maria.
31:20All right.
31:20Come on, Maria.
31:23Great girl power.
31:25Great girl power.
31:25Great girl power.
31:27Ladies, please, give us a moment.
31:33Four incredible dishes.
31:35Oh, my gosh.
31:35How awesome this is.
31:37Damn.
31:37I feel like everyone here did an excellent job of poached eggs, hollandaise.
31:41Oh, my gosh.
31:43Happy?
31:44Yes.
31:47Champa, Basha, Heidi, Maria.
31:50You four cooked the top dishes tonight.
31:54Now, as far as the best dish of the night, this was a very tough decision.
31:57You're welcome.
31:59Congratulations goes to...
32:13Now, as far as the best dish of the night, congratulations goes to...
32:22Heidi, congratulations.
32:26Yeah!
32:31Yeah, Heidi!
32:32Woo!
32:33We felt that the dish was just untouchable, and it certainly played to your strengths.
32:40Well done.
32:41Thank you, Chef.
32:42Come and grab this beautiful thing.
32:44Come on.
32:45Well done.
32:46Don't get it, Heidi!
32:47I'm speechless.
32:49I'm so excited.
32:50I can't believe I got this immunity pinned, and Africa's safe for another day.
32:54Oh, my God.
32:56You think them stars.
32:57Take that, and the rest of the African territory up to the safety belt.
33:01Yes!
33:02Oh, shoot.
33:03Please make your way down and join your territory.
33:06Africa!
33:08Oh, my God.
33:10Way to do it.
33:11Way to do it.
33:12Let's go.
33:13It means a lot to me because I'm not someone who has a lot of confidence in themselves,
33:16so to get this, it means a lot.
33:18Rita, you have a big thank you to Heidi, because you'd be in the bottom four, without
33:25a doubt.
33:25Yes.
33:27But congratulations to you all.
33:29Well done.
33:30Okay, now for the not-so-good news.
33:33It's the first dish in the bottom three from Team Asia-Pacific.
33:41Food.
33:44I feel embarrassed.
33:46This dish is a disaster, and this could possibly be the end of my MasterChef journey.
33:52Okay.
33:55What is the dish?
33:56So I made a shaking beef benedict with some crispy pancetta, garlic sauteed asparagus,
34:02and a Thai basil hollandaise sauce.
34:04All right.
34:05Food.
34:05Obviously, the plate does not look clean, and it doesn't look like something that you
34:10would be proud of to serve.
34:11I agree.
34:13Shall we?
34:14Yep.
34:15Where's the white gone on there?
34:16I would imagine that I did not poach that one in 90 seconds.
34:24Okay.
34:32Food.
34:33It's such a shame.
34:34The beef tastes nice.
34:35A tiny bit of hollandaise that's on the board actually does taste good.
34:38But it's just a bad concept.
34:40Too complicated.
34:41Understood.
34:42Tiff.
34:43I don't taste Vietnam in this dish.
34:45It just felt like you got lost in this whole challenge.
34:48There's just so many components that are sort of just unnecessary.
34:52Like, you wasted time cutting all this asparagus.
34:56And the main components of the plate, you didn't execute well enough.
35:01We asked you to do two technical things in the kitchen.
35:04Make a hollandaise and poach an egg.
35:05You don't have a mastery over those basic techniques, and it shows, and that's a problem.
35:10Thank you for it.
35:19All right.
35:20The bottom dish from the Europe territory.
35:24Please come for it.
35:29Nico.
35:33You're okay, Nico.
35:35It just feels like a rock is in my stomach because I pride myself on my cookery.
35:39I tasted it at the end, and it was good.
35:41But now I'm in my own head, and there's one thing I can only do is pray for the flavors
35:45to be good.
35:45Nico, tell us about your dish.
35:47I've made a bomboloni-inspired Benedict with tomato jam, braised artichokes, and a basil hollandaise.
35:53This dish was a play on the bomboloni, but with a croissant dough, obviously.
35:56Visually, it looks a mess.
35:58It looks rushed.
35:58It looks unfinished.
35:59Hollandaise could have done with a bit more butter in there.
36:02I agree.
36:02I mean, didn't we have that conversation, too?
36:04What?
36:07Usually, if I'm saying something more than once, I want you to double-check it.
36:11No.
36:13Nico, this is a serious competition, young man, and you need to get serious.
36:19No.
36:20Yeah, I mean, throwing around terms like bomboloni.
36:22Like, what?
36:23What do you think we're stupid?
36:24Like, bomboloni's a doughnut in Italian.
36:27This is a croissant.
36:28So, you're not fooling anybody in the room.
36:30You're not fooling us.
36:48Yeah, let's just taste it at this point.
37:02Listen, the saving grace here is the eggs and the tomatoihin.
37:05The tomato jam tastes beautiful,
37:06but the braised artichoke doesn't really fit.
37:10So I think tonight, you were trying to be too clever,
37:13and you lost the plot.
37:15Yeah, the actual hollandaise, it's tasty,
37:18it's just a weird texture,
37:19but I think overall, it's just very unappetizing.
37:24I'm sorry.
37:25I know that you are smarter and a better cook
37:27than what you put on this plate tonight.
37:29Hopefully, you'll get to show us that.
37:34Man.
37:35If you come over, take the time, tell him to do something,
37:38and he says he just doesn't do it, what is that?
37:41This is intense.
37:43Okay.
37:44As for the bottom dish from the Americas territory,
37:49please come forward.
37:52Camilo.
37:53Camilo.
37:57I know that my dish is a mess.
37:59I just hope that the Mexican flavors shine through to save me.
38:04Today, I made eggs Benedict Torta with homemade chorizo beans
38:08and a spicy hollandaise.
38:09Camilo, unfortunately, it looks like one of the most unappetizing
38:12eggs Benedict I've ever seen.
38:14It's like something my six-year-old son would throw together.
38:17Yeah.
38:26This is a mess.
38:28There are only two things you had to have on the plate.
38:30Holidays and poached eggs.
38:32The egg is not really on the plate.
38:35I can't taste enough of the spices in the sauce.
38:38There's just a lot wrong here.
38:40Yes, Chef.
38:41These are the kind of dishes that do a disservice
38:45to the ethnicity of the cuisine that you're trying to exalt.
38:48Not my best effort at all.
38:49The actual refried beans is good.
38:51Let's get that absolutely clear,
38:52but I'd rather you just poach an egg properly.
38:55Hollandaise needs more seasoning.
38:57Have you ever made eggs Benedict before?
38:59I have.
39:00Yes, Chef.
39:00And you understand you're a million miles away from that, right?
39:02Yes, Chef.
39:03And that's the bit that kills me.
39:05Thank you, Camila.
39:07Oh, wow.
39:11Man, oh, man.
39:13Excuse us.
39:13We need a very, very important moment.
39:16Oh, boy.
39:20Okay.
39:21All three of them missed the mark, right?
39:22Let's start off with the food.
39:23I mean, the idea and the conception of the dish alone
39:26just didn't match.
39:27Beef tasted nice, by the way.
39:29Nico, what happened there?
39:31Yeah.
39:31Who's eaten a poached artichoke sandwiched in a croissant?
39:35You didn't get the task.
39:36No.
39:37Oh, my God, bro.
39:38Camila.
39:39You didn't get the eggs on there.
39:41Every part of that dish didn't feel like Mexico.
39:45No.
39:45Nowhere.
39:48Winnergreens?
39:48Yeah.
39:49Let's go.
39:50Puke.
39:53I don't like this part.
39:55I don't know.
39:55Fu, Nico, Camila, all three of you focused on the wrong items across that dish.
40:01Mm-hmm.
40:02And one of you is ending their MasterChef journey tonight.
40:08I need them.
40:10Joe, Tiffany, and myself are all in agreement.
40:14The home cook leaving MasterChef tonight is...
40:23Camila.
40:24Oh.
40:26Oh, my God.
40:28Oh, my God.
40:31Nico, Fu, head back to your stations, please.
40:38Camila, tonight, the entire dish fell a million miles away from the challenge.
40:43Sadly, your journey's ending tonight.
40:45It's been a great run.
40:46Great pleasure.
40:47Put my heart into it.
40:48You did.
40:49So keep your head up high and...
40:50Will do.
40:51...continue flying that flag.
40:52Please place your apron on your bench and say goodnight.
40:56Love you, Camila.
40:58I'm feeling pretty disappointed, but despite being eliminated, this opportunity on MasterChef
41:02was amazing.
41:03I'm gonna miss you, Camila.
41:04Well, I'm gonna miss you guys.
41:06I came to MasterChef as a dare for my daughter, and it's become so much bigger than that.
41:10Representing the Americas, more specifically the Mexican culture, made me feel proud to
41:14be a Latin American.
41:15So I'm gonna continue to cook, and then just see what the food adventure takes me from here.
41:27Next time on MasterChef Global Gauntlet...
41:30We're playing soccer today!
41:31...with the World Cup approaching, it's time for a first team challenge.
41:34Right, let's go!
41:35What the...
41:36You're gonna cook for 100 young soccer players.
41:40Haiti, from winning last week's challenge, you get to pick the teams.
41:44Big responsibility.
41:45Let's go!
41:46But if the home cooks can't play as a team...
41:48It's not working.
41:49It's not working.
41:50We need to start over.
41:51It's actually coming out roarer.
41:53What in the are we doing?
41:55Their shot at victory will go up in flames.
41:58Fire.
41:58No, no, no, no, no, no, no, no, no, no, no.
41:59Turn it off, they're both off.
42:01We are an absolute mess.
42:07One potato, two potato.
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