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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?
01:16Oh, let's go.
01:17Let's do it.
01:22Let's go.
01:28Let's go.
01:30Right.
01:31Our first mystery box challenge of the season.
01:34Oh, I love the mystery box.
01:41Oh, let's go.
01:43Let's go.
01:45Oh my god
01:47Wow, the mystery box is one of the most anxiety inducing parts of Masterchef
01:57Last challenge I just didn't do my best I was saved by a shoe and I'm just so grateful to
02:03be here
02:04But I also need to prove to my team that I am not the weakest in the group
02:09Welcome back everyone to another night of Masterchef global gauntlet
02:17I
02:17Shoe yes, chef congratulations. You led Asia Pacific to a tremendous victory last time around
02:24So I shoot
02:26That also comes with the first big
02:29Advantage of the season and depending on how you use it tonight. I think you may be able to make
02:35another territory crack under pressure
02:40More on that in a minute, okay as you can all see
02:43Tonight is your first mystery box challenge
02:46I may not be able to tell you what's under there, but I can tell you
02:51This humble ingredients is one of the most universal proteins in the world
02:58Okay, it's time to find out what's under those mystery boxes. Oh boy on the count of three
03:05one
03:07Two three
03:16That's right eggs everybody I like what I see
03:20Excellent
03:22Now inside that box of eggs are the best of the best egglands best these eggs are packed with superior
03:29nutrition loaded with vitamin D and
03:31Omega-3 they pack a rich golden yolk that really does make every bite stand out
03:37Love eggs tonight. We want to see your individual culture shine
03:43Making your very own unique version of an iconic
03:47eggs benedict
03:54Now tonight just so everyone knows the basics I'm going to show you
04:00Exactly how to make an amazing eggs benedict with a little nod to my Scottish roots
04:05All of you make your way down to the front. Let's go
04:10To have chef Gordon Ramsay do a live demo is
04:14Absolutely surreal because I'm learning from one of the best chefs in the world
04:18So first off we're gonna crack on with the hollandaise
04:22Separate the eggs
04:24Now we're going to add a teaspoon of your reduction in there. You've got tarragon peppercorns and vinegar and that
04:30gives the acidity behind a great
04:31Hollandaise and this is where the work starts water gentle simmer now we get a balloon whisk
04:37We're starting to cook the eggs slowly now the reason why I chose this big balloon whisk is because it
04:42makes it easy to incorporate air there
04:44You could do this with a small whisk. It'll just take you three times longer
04:46Definitely a workout with through one hand and then just slowly
04:51Drip clarified butter in too fast. You're gonna break it too slow. You can over whip it
04:56I'm taking it off the heat now because if it gets too hot don't scramble exactly that will scramble the
05:02eggs
05:02It looks easy, but you gotta know what you're doing. You want that really nice creamy texture
05:08Fresh lemon juice in
05:11Salt it will touch a pepper and that is ready to go now
05:14Right poaching the eggs white vinegar protects the egg
05:19continue with a little vortex and
05:22Then just gently drop in these beautiful eggs and cook these eggs for 90 seconds
05:27And then gently lift
05:30And into your ice bath now. 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. He'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
06:01Now we're gonna start plating spinach on first
06:06Lobster
06:07Lobster. I know this is so good
06:08And now gently
06:10place the egg
06:12Gorgeous
06:15And then my hollandaise
06:19And sit that
06:21on top
06:22And that is how our master chef
06:25Creates a stunning lobster eggs benedict. That's exactly what we're looking for
06:31Yes, chef
06:31Yes, chef
06:34Excited?
06:34Yes, chef
06:35Right, let's go guys
06:40All right, you'll have one hour to make us an eggs benedict
06:46Inspired by your roots. We're looking for at least two perfectly poached eggs and
06:51Some version of a hollandaise sauce
06:53Yes, chef
06:54Yes, chef
06:54Now, Aishu
06:56It's time to talk about your big advantage tonight. Come on down, please. Make your way down
07:02Oh my gosh
07:07Now, Aishu, you get to choose
07:10Oh, come on
07:11Oh my gosh, oh lord
07:13One territory that must only use a tiny whisk to make their hollandaise
07:21Oh
07:23I use the big balloon whisk. Say goodbye to that
07:28This is the first big advantage of this season
07:33I'm here to play the game and I'm here to win
07:36But also, I want to start knocking down enemies because I see them as a threat
07:40Right, Aishu, 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 to beat the other regions
07:50with
07:53Europe
07:53Oh my gosh
07:55Oh my gosh
07:58All right, was that a tough decision?
07:59No
08:02Please, hand them over
08:04It's okay
08:05The whisk is so small, it's literally like this small
08:09Team Europe, let's see how you guys can handle it
08:11Aishu chose us because we are the biggest threat
08:14I'm ready for it, let's go
08:17Listen up, the good news for everyone tonight is that you're all cooking for
08:24Another extraordinary immunity pin
08:27Yeah
08:29If you are the best cook of the night, not only will you be safe from elimination the next challenge
08:35But you scoop your entire territory up to the safety of the balcony
08:40You gotta get it, you gotta get it, you gotta get it
08:42I have to get that for us
08:43All day, all day, all day
08:45But sadly, on the flip side of that, if you do cook the worst dish tonight
08:49This will be your last cook in the MasterChef kitchen
08:53Make sure that's not you
08:54Right, everybody ready?
08:55Yes, Chef
08:57Good, because your time starts now
09:00Let's go
09:02Let's go, let's go, let's go
09:14Tess, you wanted the bread?
09:15Hi, he's 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
09:28Because we're already a member down
09:29And so I'm gonna give everything I can
09:31And I know the other teammates are gonna do the same
09:34Let's go
09:34Okay
09:37Three and go
09:39Okay
09:42All right, let's go
09:46Let's go, Asia
09:47Let's go, let's go
09:50You know, eggs benedict is a dish I've made before
09:52And I'm excited to add my Chinese twist
09:54So this dish is inspired by Cantonese ginger scallion lobster
09:58And it's one of my favorite dishes
09:59It's absolutely amazing
10:01I mean, Europe is very strong
10:02So we had to give them a challenge, you know
10:03I 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
10:23And 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 the hollandaise, you don't have the dish
10:35And you go home
10:35It's exactly that
10:40Team Europe, let's go
10:42Gosh
10:44Whisk
10:45Whisk
10:46How's that whisk?
10:48I shoot my forearms
10:49It's killing me
10:50Hey, I have to give it to the fittest people in this competition, huh?
10:53Thanks, Asha
10:56The whisk is so small
10:58Which takes a lot of extra time and a lot of extra whisking
11:03I'm not gonna lie
11:04I'm panicking because what I've seen Gordon do
11:09My hollandaise does not look that way
11:12I have like inside tears in my eyes
11:15I'm feeling overwhelmed
11:16I don't know if I can do it
11:19Oh my god
11:35There you go, let's do this
11:36Let's make a perfect hollandaise
11:38Oh my god, my arm
11:40I can't imagine doing this with a small whisk
11:46Thank you, bro
11:51Eggs Benedict
11:52Mystery box challenge
11:54Oh my god
11:56Let's not forget I shoot went after Europe
11:58And gave out those small whisks
12:00That can really put you behind
12:02Does anybody have shrimp?
12:04No shrimp
12:04Julia, you can take the shrimp
12:06Yeah, okay
12:07Thank you
12:08You're welcome
12:09All right, Team Europe
12:10You see the love we got for you now
12:12I'm gonna remember that, Peter
12:14Tonight, I'm making shrimp scampi eggs benedict
12:16On a anchovy butter crostini
12:18Sicilians love anchovies
12:19And it's just very prominent in our food
12:22I just need to keep it simple
12:23And just put it on a plate
12:25Ooh
12:26Too hot, too hot, too hot, too hot
12:27First mystery box challenge
12:29Definitely feeling a little anxious
12:32I am making a benedict
12:34Inspired by spanakopita
12:36I'm gonna play to my Greek roots
12:37So a spinach feta mixture
12:39With a hollandaise that's gonna have a fish roe in it
12:4315 minutes gone
12:4545 minutes remaining
12:47Let's go
12:47Let's go
12:50Basha
12:52Hi
12:52Tell me about this eggs benedict
12:55What are you doing?
12:56I'm going to be doing
12:57Kapusta
12:58With onion mushroom
12:59And the dill hollandaise
13:01Staying to those Polish roots
13:03Absolutely
13:04Tell me, do you ever make eggs benedict
13:06On the weekends?
13:07No, I made bernet's once
13:08Right
13:09So I'm learning every day
13:10You know
13:11Right, let's focus on this
13:13Start poaching those eggs as well, yes?
13:15Okay, thank you
13:17Beautiful
13:17Beautiful
13:19Got my crawfish
13:21Let's go, team
13:22Come on, team Africa
13:24Hello, Rita
13:25How is your hollandaise coming?
13:28What's the dish?
13:28So I'm gonna do some shrimp, pepper, radish
13:31Okay
13:32And spinach
13:33So growing up in Nigeria, we have dried shrimp
13:35Okay
13:36So I'm cooking that
13:36Have you made hollandaise before?
13:38Um, I made it once
13:39But it really didn't come out great
13:40Try to keep like more whisking
13:42You want to
13:42It 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
13:49Did not come out great
13:50It's not easy
13:51Yes
13:51You have to make a good vortex
13:52Yeah
13:53Don't let it cook too much
13:54Okay
13:55Keep on aerating that sauce
13:56Looks good
13:56Good luck, Rita
13:57Thank you very much
14:00I gotta get those poached eggs
14:01Do we know if he put a lot of vinegar in there?
14:03Probably like two tablespoons
14:06Rice
14:07Phu
14:07Yes, chef
14:08Tell me about what you're doing
14:09Yes, chef
14:09I'm making a shaken beef
14:11Vietnamese style
14:12Okay
14:12In a spicy fish sauce hollandaise
14:14Then I'm gonna have some garlic sautéed asparagus
14:17Come on, son
14:18Yes, chef
14:18Gotcha
14:18Well, 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
14:30I know
14:30I know
14:31I've got a lot to learn
14:32I'm young
14:33Yeah
14:35Right, good luck
14:36Thank you, I 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 Malay shrimp curry hollandaise
14:51Okay
14:52And I'm gonna be
14:53I'm making my own buri bread
14:54So my own fry bread
14:55Malay curry is one of the most popular dishes in Bangladesh
14:58Especially for shrimp
14:59Where 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
15:07All right
15:08Thank you
15:08Good luck
15:11Tastes like Jamaica
15:14I am doing an Achean sawfish with Callaloo eggs benedict today
15:17In Jamaica, we eat Callaloo with Achean sawfish for breakfast typically
15:21So I figured I'm just gonna add that to my eggs benedict
15:24So it can really be something special for the judges
15:30Yes
15:32Camilo, my friend, what are you making?
15:34I'm gonna make my take on a torta
15:36So a torta would be like a Mexican sandwich
15:38It's Mexican sandwich
15:38I love eggs benedict
15:39So this is kind of my twist on it
15:40I love chorizo with the beans
15:42That'll be the base of the torta
15:44I'm gonna 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 gonna finish it in time?
15:51I think so, I think so
15:52You're gonna 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
16:0130 minutes gone
16:0230 minutes to go
16:04Time flies
16:07Achean good?
16:09Uh, no, it needs to be thicker
16:10I think you can keep going
16:12Okay
16:12Thank you
16:14Good boy
16:15Man, 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
16:22So Basha's from the territory of Europe
16:25Doing a sort of nod to the Polish ear with that sauerkraut
16:28But she seems so sort of petrified
16:31Almost like she's lacking in confidence
16:33She's gotta 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
16:45But he's spending a lot of time on refried beans and chorizo
16:48Let's hope it pays off
16:49Yeah
16:51There we go
16:54Um, spinach, spinach, spinach, spinach, spinach, spinach
16:56So Rita, representing Africa
16:59She told me she's only poached an egg once
17:01And 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
17:10Woo!
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
17:30I have to start over
17:32I'm redoing the hollandaise
17:34It looks like it curdled
17:35I had it on the back burner
17:36Damn it
17:39Uh-oh, food's starting over
17:41Oh my God
17:41Yeah
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, okay
18:19You got this
18:21Guys, we are down to the final 15 minutes
18:24Let's go
18:25Holy
18:27Oh my gosh
18:30Hey, Maria, how 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, so no protein, why?
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
18:44Okay
18:45Because we've got the hollandaise
18:46Which is super rich
18:47Yeah, you're correct
18:47Then you've got the egg
18:48Okay, drain off the fat, please
18:50Thank you, thank you
18:52Nico
18:53Chef
18:54You look like you in the weeds
18:55Everything okay?
18:56Oh, yeah, I'm actually good
18:56I am making a bombolone style benedict
19:00With a braised artichoke
19:02Some tomato jam
19:03And basil hollandaise
19:04And I'm going to fill the bombolone
19:06Which is the croissant
19:07Because I couldn't find the actual bombolone shape
19:10I'm not concerned about the shape
19:12But bombolone is an Italian donut
19:14It's not a flaky croissant
19:16I'm going to dust it with pepperino
19:17To look like powdered sugar
19:18You know what I mean?
19:20Alright
19:20Is the hollandaise done?
19:22Uh, yeah
19:22Is 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
19:29Add some more butter?
19:30Yeah, alright
19:31Good
19:31Thank you
19:33Okay
19:34I need to post these
19:36Heidi, how are you doing?
19:37Tell me about the dish
19:39Peri-peri hollandaise with little crawfish
19:42And some mushrooms and leeks
19:44Okay, nice
19:44So you're playing to your
19:45South African roots
19:47Yes, exactly
19:48Bringing out that spice
19:49Exactly
19:49Eggs are poached
19:50Eggs are poached
19:51Excellent
19:52Good luck
19:52Thank you
19:53Sounds good
19:56Not yet
19:56Not yet
19:57Not yet
19:57Not yet
19:58Phil
19:59Did you put enough butter in there?
20:00I don't feel like
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
20:12Egg yolk and butter
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
20:21He definitely needs salt, dude
20:22His hollandaise definitely doesn't have enough butter in there
20:25Mine's better than f***ing Lawrence
20:27There is a thought process for this dish that just doesn't make sense
20:32He said he's going to make a bambaloni out of a croissant as his bread base
20:36Why?
20:37Bambaloni is a donut in Italian
20:39What does a donut have to do with an eggs benedict?
20:41I'm like a donut right now
20:46Maria from the Americas
20:48She's doing a little base
20:50Leeks
20:51And then she's cooking them out in cream
20:52That is it
20:53There's no protein
20:55Definitely risky
20:56But leeks and cream sound good to me
20:58Delicious
20:58Really good indeed
21:01Three minutes to go
21:02Let's speed it up now
21:04Oh, crap
21:05Hey, sauce don't break
21:05Sauce don't break
21:06Sauce don't break
21:06What 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
21:17Let's go, Asia
21:18Come on
21:21Salt
21:23Oh, f***
21:24Oh, f***
21:26Oh, no, look
21:28Camilo's eggs
21:29They're broken
21:31Oh, dear
21:32Oh, he's in trouble
21:33Oh, damn it
21:3690 seconds to go
21:38Don't break
21:39Don't break
21:40Don't break
21:40I mean
21:42I mean
21:46Oh, no
21:47Nico's eggs just broke them
21:48Damn
21:49Did you cook three, Nico?
21:51Of course I did
21:52Of course, Chef
21:54Dude, what the f***
21:5660 seconds to go
21:58No
21:58No
21:59It's not working
22:01Oh, come on
22:05Everyone should be spooning their hollandaise at this point
22:08Come on
22:09Come on
22:10Come on, Fu
22:11I don't know if Fu's gonna make it
22:13What's he doing?
22:14His eggs were not said enough
22:16Oh, f***
22:18Oh, you gotta be kidding
22:19Five, four, three, two, one
22:25Stop
22:34I 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 good
22:44No, no, no
22:45No, no, no
22:46I'm out
22:49I'm upset
22:50Why?
22:51It looks very pretty
22:53I wanted more hollandaise
22:55I had a hard time with the small wits
22:57I know
22:58It wouldn't go with me
22:59I know
23:01I'm screwed
23:02It's okay
23:02Give me five
23:03It's okay
23:03Look, it says it's right there
23:04I just
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
23:26at everyone's dishes
23:26To decide which eggs benedict are in the top
23:29And which are, unfortunately, in the bottom
23:31Let's go, shall we?
23:39Okay, Maria
23:40Eggs benedict with creamy leek
23:43Super simple
23:44Interesting strategy
23:45Yeah, it's really simple
23:45Thank you
23:47Camilo
23:47So you have one or two broken eggs
23:50One broken
23:50The other one slid off the plate
23:53Thank you
23:55When those judges start walking around the room
23:57Everyone's dead silent
23:58I feel like you could cut the air with a knife
24:00Everyone'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
24:06What's the bread underneath?
24:08It is a croissant
24:10Thank you
24:11Sometimes the judges are looking for something
24:14That maybe we're not aware of
24:15Okay, 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
24:33What 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 donut?
24:40I was trying to get the shape of the donut
24:43Okay, Basha
24:44That's crowd
24:45Yeah
24:46I had a hard time with my hollandaise
24:48I did get it on there
24:49But I'm disappointed
24:53Daniel, what we got here?
24:55I got a ginger lobster eggs benedict
24:56Hmm
25:00The flavor of this hollandaise
25:02It's a curry paste, right?
25:04Yes
25:05Have you made that before?
25:06I made the curry before
25:08But I never made the infusion before
25:10Thank you
25:11Thank you
25:13Foo
25:14What happened?
25:15Yeah, I was not successful on this pushed egg
25:17Damn
25:20Wow
25:23Rather peculiar takes on eggs benedict there
25:26Oh my gosh
25:27Yours looks so good
25:31Shocking to see how many people didn't get the basics, right?
25:36Tough day for a lot of people
25:37Hold strong
25:38Okay, we're agreeing
25:40Let's go
25:41Wow
25:44Now, 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
25:57Right, the first top dish from Asia Pacific
26:02Please step forward
26:07Champa
26:08Let's go
26:16This feels absolutely amazing
26:18Not only does it feel validating
26:20But also, I wanted to show my team
26:23That I'm just as strong as everyone else
26:25Well done
26:26Describe the dish, please
26:27Today, I made a shrimp malay curry eggs benedict
26:30With a curry flavor hollandaise sauce
26:33And buri bread
26:34Champa
26:35It looks good
26:35I just love the fact that you took the risk of
26:38Incorporating that malay curry
26:39And making that 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
26:47Let's find out, shall we?
26:50Oh, yeah
26:50They're definitely soft in the middle
27:00First of all, the hollandaise is delicious
27:02Then we've got those extra little notes
27:05So the sweet shrimp
27:06The spicy, fragrant curry
27:07You cook the eggs beautifully
27:09But the star of the night for me
27:11Is definitely the hollandaise
27:12Great job
27:12Thank you, chef
27:13But also, that bread is special
27:15It 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
27:24Very good dish
27:25Thank you, Joe
27:26Keep that up
27:27Thank you so much
27:28Thank you
27:28Good job, chef
27:29Good job
27:29Good job
27:31All right, the next top dish
27:36From Europe territory
27:38Please come forward
27:41Basha
27:45Let's go all day
27:46Bring it home for your Basha
27:48Oh, my gosh
27:49I can't believe it
27:50I am so shocked
27:51Because I really thought I was going home
27:53I'm telling you
27:54That little whisk
27:55It set me up
27:56But I didn't give up
27:57Whew, epic
27:59Just epic
27:59Dream come true
28:00Tonight I made a capoosta eggs benedict
28:03With a dill hollandaise sauce
28:06And pork sausage
28:07I think the eggs look great
28:09The consistency of the hollandaise
28:11Looks really, really inviting
28:12Thank you, chef Tiffany
28:14Shall we?
28:17Oh, yeah
28:18That's right
28:19Oh, my gosh
28:20That's beautifully
28:27Delicious
28:27Basha
28:28The eggs are cooked beautifully
28:30It's a good dish
28:31But stop second-guessing yourself
28:32Okay
28:33The flavors are exquisite
28:34Really, 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
28:42Of fat
28:43Of creaminess
28:44The dish definitely works
28:45Thank you, chef Tiffany
28:46I would have never thought of
28:47Putting sauerkraut and pork
28:49In a benedict
28:50But this dish works
28:52Because you're honest
28:53To your roots
28:54Good job
28:55Thank you
28:56Thank you all so much
28:57Thank you
28:57Good job, Masha
28:58Thank you
29:01Okay
29:02The top dish
29:03From the Africa territory
29:04Please come forward
29:07Haiti
29:08All right
29:09Hey
29:09Let's go, Haiti
29:11Woo!
29:13Woo!
29:14Woo!
29:15Hi
29:18I made for you today
29:19A crawfish benedict
29:21And a peri-peri hollandaise sauce
29:23I love the idea
29:24Of the peri-peri infusion
29:25Across that hollandaise
29:27It looks very good
29:28Thank you
29:29Shall we?
29:32Yes
29:32They are oozing out beautifully
29:40Haidi, delicious eggs that are cooked beautifully
29:43Hollandaise is pretty good
29:44What you've done with that crawfish is exceptional
29:47And it feels and tastes fresh
29:49That's all I kept thinking was like
29:51This is the lightest eggs benedict I've ever had
29:53I love the use of the peri-peri
29:56Having all the spices come through
29:57It is a very good dish
30:00Thank you
30:00Very smart use of seasoning
30:02Restaurant quality
30:03Cobnotch
30:04Thank you, Chefs
30:05Thank you
30:07Thank you
30:07Thank you, Donnie
30:08Come on, Ben
30:12Last but not least
30:14From the Americas
30:15Please step forward
30:19Maria
30:20Yes
30:21All right
30:22Yes
30:22Come on, girl
30:24Being the top dishes in America
30:25It's really mind-blowing
30:28I am so, so, so grateful
30:30Thank you, Maria
30:31Describe your dish, please
30:33Today I made eggs benedict
30:35With a creamy leek
30:37This is a great example
30:38Of sometimes less is more
30:41Great strategy
30:42Smart
30:42Oh, I appreciate that
30:43Thank you
30:44Shall we?
30:44Yes
30:50Ooh
30:59Maria, this is delicious
31:00You'd think that the sort of cream leeks
31:03Would be too rich
31:04But it's not
31:04Because you've got the balance right
31:06It's humble cooking at its best
31:07Good job
31:08Thank you
31:08I think there's a lot of great flavors
31:10In depth that you got
31:12With just leeks and cream
31:13So, it's beautiful cooking
31:14Thank you so much
31:15I enjoyed it very much
31:17Thank you
31:17Good job
31:17Thank you, Maria
31:18Thank you very much
31:19Thank you
31:19All right
31:20Come on, Maria
31:23Great girl power
31:25Girl power
31:26Ladies, please
31:27Give us a moment
31:28Thank you
31:33Four incredible dishes
31:34Oh, my gosh
31:35How awesome
31:36This is still
31:37I feel like everyone here
31:38Did an excellent job
31:39Of poached
31:40Hollandaise
31:41Oh, my gosh
31:43Copy?
31:44Yes
31:47Champa
31:48Basha
31:48Heidi
31:49Maria
31:50You four cooked
31:51The top dishes tonight
31:54Now, as far as the best dish of the night
31:56This was a very tough decision
31:59Congratulations goes to
32:12Now, as far as the best dish of the night
32:15Congratulations goes to
32:17Congratulations goes to
32:22Hady
32:23Hady
32:24Congratulations
32:26Congratulations
32:27Congratulations
32:27Yeah
32:30Yeah
32:31Yeah, Hady
32:32Whoo
32:33We felt that the dish was just untouchable
32:36And it certainly played to your strengths
32:40Well done
32:41Thank you, Chef
32:41Come and grab this beautiful thing
32:44Come on
32:44Well done
32:46Don't get it, Hady
32:47I'm speechless
32:48I'm so excited
32:50I can't believe I got this immunity pin
32:52And Africa's safe for another day
32:54Oh, my God
32:55Do you think them stars?
32:57Take that and the rest of the African territory up to the safety balcony
33:01Yes
33:02Yes
33:02Ashu, please make your way down and join your territory
33:05Africa
33:06Thank you
33:08Thank you
33:09Oh, my God
33:10Way to do it
33:11Way to do it
33:12Let's go
33:13Let's go
33:14Because I'm not someone who has a lot of confidence in themselves
33:16So to get this, it meant a lot
33:18Rita
33:19You have a big thank you to Hady
33:22Because you'd be in the bottom four without a doubt
33:25Yes
33:26But congratulations to you all
33:29Well done
33:30Okay, now for the not-so-good news
33:35The first dish in the bottom three from Team Asia-Pacific
33:42Foo
33:44I feel embarrassed
33:46This dish is a disaster
33:48And this could possibly be the end of my MasterChef journey
33:52Okay
33:54What is the dish?
33:56So I made a shaking beef benedict with some crispy pancetta
34:00Garlic sauteed asparagus and a Thai basil hollandaise sauce
34:04All right
34:05Food
34:05Obviously the plate does not look clean
34:07And it doesn't look like something that you would be proud of to serve
34:11I agree
34:13Shall we?
34:13Yep
34:15Where's the white gone on there?
34:17I would imagine that I did not poach that one in 90 seconds
34:24Okay
34:32Food, it's such a shame the 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
34:42Understood
34:43I don't taste Vietnam in this dish
34:45It's 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
35:11Thank you
35:15That's the stuff for all these things
35:19All right
35:20The bottom dish from the Europe territory
35:24Please come for it
35:29Nico
35:32Let's go
35:33You're okay Nico
35:34It just feels like a rock is in my stomach
35:36Because I pride myself on my cookery
35:39I tasted it at the end and it was good
35:40But now I'm in my own head
35:42And there's one thing I can only do is pray for the flavors to be good
35:45Nico tell us about your dish
35:47I've made a bomboloni inspired Benedict with tomato jam
35:50Braised artichokes and a basil hollandaise
35:52This dish was a play on the bomboloni
35:54But 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
36:01I agree
36:02I mean didn't we have that conversation too?
36:04What?
36:07Usually if I'm saying something more than once
36:09I want you to double check it
36:13Nico
36:14This is a serious competition young man
36:17And you need to get serious
36:20Yeah I mean throwing around terms like bomboloni
36:22Like what do you think we're stupid?
36:24Like bomboloni is a donut in Italian
36:27This is a croissant
36:28So you're not fooling anybody in the room
36:30You're not fooling us
36:44You're not fooling us
36:45Nico, you're not fooling anybody in the room
36:48You're not fooling us
36:51Yeah let's just taste at this point
37:02Listen the saving grace here is the eggs and the tomato jam taste beautiful
37:06But the braised artichoke doesn't really fit
37:09So I think tonight you were trying to be too clever
37:13And you lost the plot
37:14Yeah
37:15The actual hollandaise
37:17It's tasty it's just a weird texture
37:19But I think overall it's just very unappetizing
37:24I'm sorry
37:24I know that you are smarter and a better cook than what you put on this plate tonight
37:29Hopefully you'll get to show us that
37:31Thank you
37:32Thank you
37:34Man
37:35If you come over take the time tell him to do something and he says he just doesn't do it
37:39What is that?
37:42This is intense
37:44Okay, as for the bottom dish from the America's territory
37:49Please come forward
37:52Camilo
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 and a spicy hollandaise
38:09Camilo, unfortunately it looks like one of the most unappetizing eggs 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
38:27There 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 to the ethnicity of the cuisine that you're trying to
38:48exalt
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, sir
39:00And you understand you're a million miles away from that, right?
39:02Yes, sir
39:03And that's the bit that kills me
39:05Thank you, Camila
39:08Wow
39:11Man, oh, man
39:13Excuse us, we need a very, very important moment
39:16Oh, boy
39:20Okay, all three of them missed the mark, right?
39:22Let's start off with the food
39:23I mean
39:24The idea and the conception of the dish alone just didn't match
39:27Beef tasted nice, by the way
39:29Nico
39:30What?
39:30What happened there?
39:31Yeah
39:31Who's eaten a poached artichoke sandwich 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
39:44No
39:45No way
39:47Winner greens?
39:48Yeah
39:48Let's go
39:52I don't like this part at all
39:55Fu, Nico, Camila
39:57All 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
40:07I need them
40:10Joe, Tiffany, and myself are all in agreement
40:14The home cook leaving MasterChef tonight is...
40:23Camila
40:24Oh
40:25Oh
40:26Oh, my God
40:31Nico
40:31Fu, head back to your stations, please
40:37Camila
40:38Tonight
40:39The entire dish fell a million miles away from the challenge
40:43Sadly, your journey is 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
40:50Will do
40:51Continue flying that flag
40:52Please place your apron on your bench and say goodnight
40:54Thank you
40:56Love you, Camila
40:58I'm feeling pretty disappointed
40:59But despite being eliminated
41:01This opportunity on MasterChef was amazing
41:03Gonna miss you, Camila
41:04Well, I'm gonna miss you guys
41:05I came to MasterChef as a dare for my daughter
41:08And it's become so much bigger than that
41:10Representing the Americas, more specifically the Mexican culture
41:13Made me feel proud to be a Latin American
41:15So I'm gonna continue to cook
41:17And then just see what the food adventure takes me from here
41:19Good night, Camila
41:27Next time on MasterChef Global Gauntlet
41:29We're playing soccer today
41:31With 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
41:42You 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 at the beginning
41:50We need to start over
41:51It's actually coming out roar-er
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, no, no
41:59Turn it off, they're both off
42:00We are an absolute mess
42:06One potato two potato
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