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2026. S 18 E 18 >>> https://dai.ly/xaa86ro
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00:16Oh, here we go.
00:17Oh, yeah.
00:18Woo!
00:20Woo!
00:22Woo!
00:22Woo!
00:23Woo!
00:23Oh, no!
00:24Yeah!
00:25They've got nationalities on the scene.
00:27Country flags.
00:28Oh, damn.
00:32Today is another elimination day, and you can feel like the energy of everyone just being
00:37low.
00:38They look nervous.
00:39So nervous.
00:40Wearing a black apron, it can feel extremely daunting.
00:44Come on.
00:45No one is doing the washing up today.
00:47You just see these five cloches with flags of countries.
00:50I got nervous.
00:51And you don't know what's ahead of us cooking today.
00:57Okay guys, bonjour mes amis les cuisinières et cuisiniers.
01:03Comment ça va?
01:05Ça va.
01:05Ça va bien.
01:05How are you?
01:08This week, we are taking your test pods for a culinary exploration around the world.
01:18But, I need to remind you today, it is a black apron day.
01:27And unfortunately, someone will have to go up.
01:33Dot, I've got to admit, it was a very sombre, slow walk-in today.
01:38Yeah.
01:38Is that kind of how everyone's feeling?
01:41A little bit nervous?
01:43Are you all kind of bricking it at the moment?
01:45Yeah.
01:46The nerves are high.
01:47Everyone is just so great, and it could really be anyone, and you just don't know.
01:52Yeah.
01:53Every elimination, it does get harder and harder.
01:57So, everyone should be at the top of their game, and you're going to need to be.
02:02Jackie.
02:04Yes.
02:04As per the rules this season, you're going to need to decide whether you're going to play
02:08your immunity pin just before the cook starts.
02:14All right.
02:15You ready to hear what today's challenge is?
02:17Yes.
02:19You can see from these cloches that today, we're focusing on five specific countries.
02:25Vietnam, Mexico, Lebanon, Japan, and Italy.
02:37The good news, you get to choose which of these five cuisines you want to cook.
02:41Okay.
02:43The not-so-good news, under each of these cloches is a secret ingredient that you must
02:50feature if you choose to cook that country's cuisine.
02:55And you won't know what it is until after you've chosen your cuisine.
03:00Oh, you're kidding me.
03:02That's a joke.
03:03That's ridiculous.
03:06All I hear is the bad news.
03:09Knowing that we don't actually know what the ingredient is before we select the cloche
03:13is definitely getting my mind working.
03:15Definitely hoping for not something really obscure that I haven't worked with before.
03:21All right, everyone.
03:22It's time to make your choice.
03:24Please stand in front of the cuisine that you would like to cook today.
03:28Let's go.
03:28Oh, my God.
03:29Oh, my God.
03:30Straight away, I'm drawn to Vietnam.
03:33That is my background and heritage.
03:35Hopefully that can help get me through today.
03:38This is crazy.
03:39Make safe choices.
03:40Safe choices.
03:41It's not safe until we know it's under there.
03:44Oh, Mexico.
03:46Jeez.
03:47One of the most popular.
03:49Lucy and Erin, you picked Vietnam.
03:52Hopefully my home country doesn't send me home today.
03:57Well, the feature ingredient for Vietnam is lemongrass.
04:07Someone's happy.
04:08Come on.
04:09Happy about that, Erin?
04:10Lemongrass is used all over Southeast Asia.
04:12I'm Malaysian, so I'm loving it.
04:14I'm loving it.
04:14Lucy, you're going to be happy with that.
04:16Yeah, that's pretty good.
04:17Lovely.
04:17I'm happy.
04:18Okay.
04:19We're going to Mexico.
04:20Quite in the line here.
04:22Biggest.
04:25The Mexican ingredient that you have to feature is corn.
04:38Yeah, yeah, yeah, yeah.
04:39Corn is pretty good.
04:40That's very Mexican.
04:41There's a lot we can do with that.
04:42Petro, Lydia.
04:43Lebanese ingredient that you have to feature in your dishes.
04:47Oh, God, no, you regret.
04:51Eggplant.
04:52Ooh.
04:54All right.
04:55Lydia, head in hands.
04:56I thought you'd be happy with that.
04:58Yeah, I am.
04:59I am.
05:00You are.
05:00I do enjoy eggplants.
05:03Oh, do I?
05:06Okay.
05:09Jackie and Emily.
05:10You've chosen Japan.
05:12Shall we have a look?
05:14Yes, please.
05:14Feature ingredient for Japan is...
05:20Miso!
05:25That's a good one.
05:25That's a good one.
05:26All right, Jackie, time to make up your mind.
05:28Are you playing your pin?
05:29Or are you cooking in the challenge?
05:32I...
05:33I'm not going to play the pin.
05:34She's cooking!
05:36Yeah, Jackie!
05:38Nice.
05:40Righto.
05:40Our final trip.
05:41We're going to Italy.
05:43The feature ingredient for Italy is...
05:51Tomatoes!
05:56It's good.
05:59You'll have 75 minutes to cook us a dish...
06:03That transports us to the country that you've selected.
06:07The garden and pantry will be open.
06:10But don't forget...
06:11You must feature the ingredient that was under your cloche.
06:16There is a lot at stake.
06:19As the bottom dish will be eliminated from the competition.
06:26Okay, guys.
06:28It's time to take us around the world.
06:31And your time...
06:34Start...
06:34Now!
06:35Go!
06:36Let's go, guys!
06:37Let's go!
06:39Let's go, guys!
06:40Let's go!
06:41Let's go, guys!
06:41Let's go, guys!
06:42Let's go, guys!
06:42You should probably get some tomatoes.
06:44Good plans.
06:44Is there any parsley anywhere?
06:46Do you know where the NATO is?
06:47Oh, there you are.
06:48Blime, blime, blime, blime, blime, blime, blime, blime, blime.
06:51Go, Em!
06:52Woo!
06:52Let's go!
06:53Yeah, go, Don.
06:54I love the tomatoes.
06:55Beautiful!
06:57Oh, it's not a gym session, Petra.
07:00Everyday is a gym session.
07:01Yeah.
07:03I chose Italian today.
07:05I'm pretty happy with the choice,
07:07considering tomatoes are, like, in my blood.
07:09So I'm going to be making a ricotta-stuffed pasta
07:12with a roasted tomato sauce,
07:14so hopefully I can bring out the flavours of them really well.
07:16I really don't want to be in the bottom today.
07:18Lucy, fur?
07:19Yeah.
07:20Well, lemongrass and beef Vietnamese soup.
07:24Yeah, yeah, yeah.
07:25I chose Vietnam because I'm pretty familiar with the flavours.
07:29I'm going to punch the lemongrass really heavy in my soup,
07:33as well as those beef flavours.
07:35Really making sure that lemongrass shines through.
07:41What is that?
07:42Mexican chilli?
07:43I don't know how hot they are.
07:45Tastes it.
07:50Oh!
07:52If that had stayed in my mouth any longer,
07:54I would have been in pain.
07:55OK, we'll just use a little bit of these.
07:59I love Mexican food.
08:01I spent some time in Mexico last year with my brother,
08:05eating heaps of tacos, street food.
08:08It was just awesome.
08:09Like, it's really vibrant, super punchy, just delicious.
08:13As soon as they lifted the Colossians or corn, I was like,
08:15I love corn.
08:15It's one of my favourite foods.
08:16So, I'm really happy.
08:18I'm obviously heroing...
08:20..corn.
08:22I'm just going to keep it super simple and not do anything crazy.
08:25I've only got three elements.
08:27That seems to be the thing that I do that, like, kind of gets me through,
08:30so I'm just going to stick at it.
08:33So, I'm going to be doing some seared scallops in their shell
08:36with, like, a sweet corn butter on the bottom, then a scallop
08:39and then, like, a salsa matcha on top and then some lime and coriander.
08:42So, like, super Mexican flavours, maybe elevate it a little bit.
08:46And I know it'll taste good, cos I have had this before.
08:49I like to play it safe when I'm wearing my black apron.
08:53That's so hot.
08:58Delicious.
09:01Emily's so precise, so beautiful.
09:05I'm trying.
09:06Little baby daikons.
09:08Em, what are you doing?
09:10Making a Japanese dish called jibuni.
09:12Uh-huh.
09:13Yum.
09:13Which is kind of like a duck with a broth.
09:16Miso will go into the broth.
09:17In your sweets, mop, make the broth.
09:19Yeah, man.
09:20I feel like I'm quite familiar with Japanese cuisine,
09:23cos I've lived there for eight and a half years.
09:25I don't want the fat.
09:27But I'm doing my own little twist on it by adding in miso,
09:30which is not traditionally used in this dish.
09:33I'm going to add that at the very end,
09:35cos I'm not meant to overcook miso.
09:36Miso is a marmi bomb.
09:38I need to make sure that I have a great balance.
09:42It's a very delicate dish with very delicate broth,
09:46but I feel this would be a great dish to push myself
09:49to balance flavours.
09:50I just want to make sure that my flavour's actually banging.
09:57It would help if I turned this on.
10:02On elimination day,
10:03it is vitally important that you play to your strengths.
10:08Calm down.
10:09We don't want you to get too gnarly.
10:12The flavours of Lebanon are familiar to me
10:14because they're very close to Greece.
10:16OK, garlic.
10:18With Greece, we share a lot of overlap.
10:21Don't be too garlicky.
10:23Today, I'm going to stuff some eggplants
10:27with typical Lebanese herbs and spices,
10:31rice and lamb.
10:33We're making room for the stuffing.
10:35There's a fine line between stuffing an eggplant
10:38and it feeling Greek or feeling Lebanese.
10:41So...
10:41I'm going to make them distinctively Lebanese.
10:45Promi granite juice.
10:47By just balancing of the spices.
10:49Oh, come on.
10:50Trust your palate, Lydia.
10:52Use a cumin, coriander, mint and Aleppo pepper.
10:55Oh, how is that?
10:58Hi, Lydia.
10:59Hi, Pearl.
11:00How are you?
11:00Are you taking us to Lebanon with eggplant?
11:02I hope so.
11:03Tell us what you're making.
11:04I'm stuffing my eggplant with a lamb mixture.
11:08Oh, nice.
11:09And lots and lots of herbs and a little bit of rice.
11:11This sounds like it's right up your wheelhouse.
11:14Why are you not looking incredibly confident?
11:16I think we just have to accept that this might be my face.
11:20Are you feeling confident?
11:21I am feeling confident.
11:22I'm just time-wise very nervous.
11:24Yeah.
11:25I'm worried about it roasting for long enough
11:27and it being tender.
11:28You do not want undercooked eggplant.
11:30You want that beautiful silky texture.
11:32Yeah, yeah.
11:32You want that seamless bite.
11:33But these are your flavours.
11:35You can do it.
11:35Yeah, I'm hoping I will pack a flavour bomb today.
11:38Lebanese flavour bomb.
11:40All right.
11:40Well, good luck.
11:41Thank you, Po.
11:42In a normal cook, you would let this eggplant be in the oven
11:47for well over an hour or two.
11:49I don't have that time today,
11:51so I'm going to crank up the oven a little bit.
11:54All right, my little babies, braise away.
12:01Centre.
12:03Centre, centre, centre.
12:04Give it everything you've got!
12:0760 minutes to go!
12:08Here we go, buddy!
12:10Let's go, guys!
12:16I love eating Italian food and I love cooking it as well.
12:20So I am doing Italian today and my hero ingredient is tomato.
12:25Put this together.
12:26So I'm making a spinach and basil ricotta filled pasta with a beautiful tomato and india sauce.
12:35I've made this all before at home though, which is much more relaxing than the MasterChef kitchen.
12:42I'm doing a Lebanese dish and my feature ingredient is eggplant.
12:48So I'm making a loaded eggplant dip with hummus and flatbread.
12:53Go on, puff.
12:55I'm cooking Mexican.
12:56I'm using the corn and I'm going to do birria tacos.
13:01Read them weak.
13:03Oh, hell yeah, Luke.
13:04OK.
13:04I'm hoping that today my dish doesn't just get me through elimination but actually glows the
13:09rest of the Mexican dishes out of the water.
13:12I'm feeling good.
13:15Today I'm cooking Japanese and I'm going to be doing a miso pumpkin cake.
13:20It's not super strong, right?
13:21The cake is composed of a miso sponge cake with a miso cream, a pumpkin cream and an umeboshi plum
13:27jam.
13:29Japanese cakes are traditionally very simple but very beautiful as well.
13:34They're always very light and definitely not too sweet.
13:41I've just got the cake in the oven.
13:43Are you sitting on my carrot cake vibe with the pumpkin?
13:45No, I'm just going to make a pumpkin cream.
13:47Oh yeah.
13:48And now I'm going to focus on the creams.
13:52It's a miso cream?
13:53Yeah.
13:54Quite savoury.
13:56It is quite savoury.
13:57Yeah.
13:58I thought it was going to be a pumpkin cream.
14:00Um, both.
14:01I was going to have both.
14:01Double cream?
14:02Yeah, double cream.
14:02Yeah.
14:04Alright, the one thing I will say is think about how flavours carry.
14:09We really need to know this is Japanese and be able to taste the miso against that pumpkin as well.
14:14Keep tasting.
14:14Yeah.
14:20I'm starting to feel really nervous.
14:21I need to make sure that pumpkin's not overpowering.
14:24At the start of this challenge I decided not to play my immunity pin.
14:28So you need to be able to taste the miso so that the cake transports the judges to Japan.
14:34Um, what do you want to do?
14:37Otherwise I could be going home.
14:51I'm feeling a bit nervous.
14:54I'm just trying to stay calm.
14:56The balance of the miso and pumpkin cream, my cake needs to be so right.
15:01So that pumpkin, it's not overpowering on the miso.
15:04I need to concentrate on getting the balance right.
15:07But I've chosen not to play my pin today because I really want to back myself.
15:12And so I really want to trust my instincts.
15:15I just need to keep moving.
15:17So I add more miso in it.
15:19I don't want to punish them with miso either.
15:24That's miso.
15:25I can definitely taste the saltiness, but I don't want it to be overpowering because
15:29there will be layers of miso in the cake too.
15:31It's actually lovely.
15:32I'm happy with the balance of it.
15:33When the judges taste my dish, I'm really hoping it takes them to a little tea house in
15:38Japan.
15:39Yay!
15:42Okay guys, don't be the one to go home.
15:46You have 45 minutes left to go.
15:49Come on!
15:50Come on!
15:57March that lemongrass, Aaron!
16:00I chose Vietnamese and I'm quite happy with the ingredient that I got, which was lemongrass.
16:04I'm trying to make a crispy Vietnamese lemongrass chicken.
16:09I picked Mexico and the ingredient is corn.
16:12And so I'm going to make beef quesadillas with a corn salsa.
16:17They use a lot of the spices that I like in Nigerian food and so I hope I do it
16:21well.
16:23Today I chose Italy, so I'm doing tomatoes.
16:27I'm going to feature that in a seafood marinara.
16:30So I've got prawns, mussels, pippies, scallops, and also those beautiful cherry tomatoes in there
16:35as well.
16:35Just got to go.
16:37Today I chose Mexican and I have to feature corn.
16:40I'm cooking Mexican tacos with a pork.
16:46With a pork.
16:48I'm working on my corn salsa.
16:51Like corn in every element.
16:53I was like, I'm just going corny, like everything.
16:56Hey Vinnie, have you got olive oil?
16:59Legend, thanks so much.
17:01I picked Italian.
17:02So the hero ingredient today is tomatoes, which is, you know, classic Italian.
17:07So I'm doing a tablanera and ricotta tortellini.
17:12And that'll be in a tomato water.
17:14Tomato water I find is a really beautiful element.
17:17It's really simple to make actually, you just get tomatoes in season and beautifully ripe and sweet.
17:23Today I'm going to put a bit of cucumber and just a little bit of chili.
17:25So there's a bit of a hum of heat.
17:27Whoa, that is a full blender.
17:30And you just blend them down.
17:33And then you just need to make sure that you strain it really well.
17:36So when you pour it in, it's crystal clear in the bowl.
17:40Yeah, super happy.
17:41I think it's a bit more of a modern take on a classic flavor combination.
17:44So I've just, just got to bring it together.
17:47Lot of pastas.
17:48I know, isn't it?
17:49You've got to do what you've got to do.
17:51I think we're all making ricotta and we're all making pasta.
17:53Yeah, I know.
17:55It's a good combination.
17:56Battle of the pasta.
17:57It's a good combination, you know.
17:58Yeah, you can't beat the classics.
18:02It's never fun to cook in elimination, but I am feeling excited because I've got my favorite
18:11cuisine.
18:12My family, my girls, my husband, we always love eating Mexican food.
18:17Can I also do that?
18:19Yes.
18:20When I came to Australia, the first time we went out was actually a Mexican restaurant.
18:26Let's do one more.
18:28My girls love tacos.
18:30Okay.
18:31So today I'm going to be making prawn corn tacos with corns three ways.
18:36So I'm going to incorporate corns in a fried corn salsa.
18:41I'm going to incorporate corns in a fresh smoky salsa.
18:45And I'm going to incorporate it in the flour as well.
18:50I feel like it's highly ambitious today, doing corn three ways.
18:54There's just so many elements in this dish that I've got to do everything in a sequence
18:59and get it right.
19:01Kanaka, you got this.
19:02Let's go!
19:06We've given them cuisines that have a very, very solid foundation.
19:10And then we've given them very simple, quintessential ingredients from that country.
19:16I'm a little bit worried about everyone who's doing Mexican.
19:19Keep an eye on my corn.
19:21Copy that.
19:22Yes.
19:22Because it's just one of those cuisines that tends to go cliche very easily.
19:27I feel like Annabelle's got it.
19:28She's doing these beautiful seared scallops with a roasted corn butter.
19:32And then she's got like a salsa matcha on top.
19:36Oh.
19:36Yes.
19:37Do you know what she's also not doing that everyone else on Team Mexico is?
19:41Tortillas.
19:42Yes.
19:43Yes.
19:45I think Mexico is a tricky one.
19:48I think people underestimate that cuisine, how complex it is.
19:54Get in the zone because you've only got 30 minutes to go.
19:57Woo!
19:58Oh my God!
19:59Come on!
20:06My eggplants with the stuffing, the roasting in the oven.
20:09Now making the yogurt tahini dressing.
20:15And I'm just going to fry up some pine nuts, the ghee kind of dressing as a crunch element.
20:21So I'm just trying to balance the flavours at the moment.
20:23My eggplants are...
20:28One second.
20:30I think.
20:31Ah, Jesus.
20:33I can, I can, I can smell.
20:36Something's burning.
20:38Oh dear lord.
20:40It's just taken too much colour on top.
20:44The colour on these eggplants is worrying me because they haven't been in long enough for that
20:48rice to cook.
20:49I have to turn that oven down.
20:51Oh.
20:52It's a tricky balance to get right.
20:55Um, so I'm just going to pop it back in the oven and cross my fingers.
21:11Do not take your foot off the gas.
21:13You have 15 minutes to go!
21:15Woo!
21:16Go guys!
21:17Come on!
21:18Keep pushing!
21:24Things are looking alright.
21:26That's the basil ricotta filling.
21:28I'm pretty happy with the texture of my pasta dough.
21:31Vinny, when are you starting your sauce?
21:32It's in the oven.
21:33Oh, okay.
21:34Phew!
21:36I hope this dish saves me from elimination.
21:38My nonna would be very, very angry at me that I go home on a tomato challenge and
21:41I've made pasta.
21:42She'd be like, are you for real?
21:44So I've got most of my elements done.
21:46My Lebanese loaded eggplant dip.
21:49Now it's really just a flatbread.
21:50What is that?
21:52I'm just frying some bits of chips.
21:54Bitter chips?
21:55Yeah.
21:55Oh, hell yeah.
21:59I feel okay.
22:01My pressure cooker's done with my beef and lemongrass soup.
22:05I'm just going to put it on the stove and start balancing those flavours.
22:09Today's all about that lemongrass, so I really want to make sure that's shining through.
22:13I have my corn salsa and my quesadilla filling is in the pan.
22:18Hit in the brief is authentic Mexican.
22:21It has corn and tastes good, so I want to make sure I get that right.
22:28I'm having such a good time today.
22:30Like this is food that I love to cook.
22:34Mexican flavours and just like beautiful corn.
22:37I think I've got corn in my tooth.
22:38Corn sauce is tasting good.
22:39I'm just balancing it now and I want to get it like super duper smooth, so I'll pass
22:43it through a sieve.
22:44I need to get my scallops cooked and then I just need to like give my chilli salsa matcha
22:49just a bit of love and then I think we're good.
22:52Salsa matcha is something that I came across in my travels in Mexico and I am obsessed with
22:57it.
22:57It's got like peanuts and Mexican chilli, it's so good.
23:00I don't even just put it on my Mexican dishes.
23:03I put it in like nearly everything.
23:05Like poke bowl, add some salsa matcha, dumplings, add some salsa matcha.
23:08It's unreal.
23:10Moment of truth.
23:20Yeah, like...
23:25Oh wow, you did buckwheat?
23:27Yeah, yeah, yeah.
23:28Can I have one?
23:29Yeah, sure.
23:29I think they're pretty bouts.
23:35I am making my Japanese dish for jibbouni and I'm going to hero miso.
23:40So the broth is very ducky at the moment, so I've just added it to the dashi made from
23:45bonito and now I just have to do a lot of seasoning and then add in the miso.
23:50I am trying to season this broth to perfection because I have this black apron on.
23:55Go Em, nice work Em.
23:57Miso happy.
23:58And I'm spooning tablespoons and slowly incorporating my miso into my combined stock.
24:05I really need to make sure that this broth delivers them to Japan.
24:12Bring it together.
24:1410 minutes to go.
24:16Let's go, guys.
24:18Let's go, guys.
24:19Let's go, guys.
24:20Let's go, guys.
24:20Let's go, guys.
24:21Let's go, guys.
24:27Let's go, guys.
24:30Let's go, guys.
24:38Let's go, guys.
24:49Let's go.
24:57my prawns marinated for my prawn tacos with country ways i've got my fresh salsa i've got
25:04my smoked salt on and i've got my marinated onions but i haven't even started my tortillas
25:15i start rolling my tortillas
25:22oh my god it's not coming together it's not working oh my god oh no no no okay guys five
25:38minutes to go
25:41i've started to really panic i can't serve a taco without a taco
25:49it's not it's not coming together oh
25:55oh no you got this karnika breathe i'm gone i'm gone i'm gone i'm gone i'm gone
26:13now it's not the time for doubt you've only got three minutes to go
26:20get it on the plate get it on the plate they look beautiful pat
26:28i believe i have celebrated the main component of the dish today being tomatoes
26:32i've got the beautiful dressed tomatoes on the plate but the big moment will be when the tomato
26:38water is poor dogs the tortellini yeah i'm really happy i've just just got to bring it together
26:42when the judges taste my dish i'm really hoping that they get that beautiful fresh vibrant tomato
26:48flavor it's sweet and tangy and then as that starts to dissipate they'll taste the basil which will come
26:54through in the fat of the oil yeah i think i've done enough today
27:01yes japanese cakes are traditionally very beautiful oh jackie good piping i'm piping the cake alternating
27:07between the miso cream and the pumpkin cream and adding dots of the umeboshi jam as well
27:13oh pretty jackie amazing i've chosen not to play my pin today i know that my spot in the competition
27:21and everything is riding on this cake but this is the vision that i had for the cake oh my
27:26gosh and so
27:27i hope the judges love it okay my biggest concern was whether the rice is going to cook in time
27:38so
27:39i've cooked it for as long as possible just the top bits are crispy so i'm just scraping off the
27:45top bit
27:46i scrape the charred top off just to reveal the more tender stuffing inside and the tahini yoghurt
27:54dressing okay i think i'm happy hi nuts oh my god that eggplant is front and center on the plate
28:01with
28:02the lamb and rice stuffing i just really need it to be cooked perfectly
28:22i don't have you've got this kind of go get it on the plate i don't have my tortillas
28:28i wanted to do prawn tacos with corn three ways oh my god i've got two type of corns crispy
28:35and fresh
28:36and i've got prawns i feel devastated i know not having a tortilla on the plate might put me in
28:45the risk
28:45we are all set and done in ten nine eight seven six one four three two one
29:02great job great work everyone great work guys
29:05oh you did amazing
29:10well done well done
29:23you chose a cuisine and we gave you the ingredient you had to feature
29:28on the line is your spot in the competition the first dish we'd like to taste belongs to
29:48Annabel you had to cook mexican you had to feed your corn what have you made
29:52i have made some seared scallops with a corn butter and a salsa matcha
30:01i have made some seared scallops with a corn butter and a salsa matcha
30:02they look happy they look amazing do they they look really really cool thank you but
30:08three was a very interesting choice
30:11oh true
30:29damn it i wish i had a full one
30:31or a full seven
30:35absolute belter
30:37you know that salsa masher it's got a beautiful background of smokiness from that chipotle powder
30:44you cook on the scallop ripping that lovely corn that's the thing because the corn and the salsa
30:51mashup just play so well against each other and then you brighten it up with a squeeze of lime and
30:55some coriander
30:58thoughtful thoughtful cooking that'll get you a long way in this competition thank you
31:03i am so intrigued by the flavors you've used because there's just something going on with the
31:10views of the corn and the chilis and the scallops i don't know there's just something that's there's
31:17alchemy going on there i don't care what you've done it's just bloody delicious thank you thanks guys
31:31thank you next dish we'd like to taste belongs to pat
31:42oh wow the color oh my lord g'day pat hey mate how are you good um italian obviously yeah where'd
31:53you go with
31:54so i've gone with uh tortellini which is filled with cavallon nero pine nuts and ricotta
32:01i've got a tomato water and a basil oil nice very fancy that looks an absolute picture pat
32:31pat this is an amazing job
32:36to turn tomatoes to a liquid a consomme who is so clear well done the transparency the clarity
32:46of your liquid is just perfect it's sweet it's well seasoned tastes so impeccably lovely there's
32:56so much technique in that it's your pasta work it's the clarity and the flavor of that consomme
33:00it's your oil and for me it's also those little peeled tomatoes I just love them they were so
33:06supple and kind of floral and they just you know added a whole new dimension to that dish for me
33:12thank you guys that is so yum smash the made world thank you Petro you have to feature eggplant because
33:27you chose Lebanon I've made a loaded Lebanese dip platter for me Lebanese really does shine with
33:35texture color and flavor and the bread mate the bread is absolutely ripping thank you so much
33:40dot today I've made a ricotta spinach and basil angliotti with a ninduya and tomato sauce the
33:50tomatoes shows very well in your dish which is quite special I love your little pinched parcel
33:56of pasta stuff with this big potato spinach I can't fault it so I've made a crispy lemongrass chicken thigh
34:09and Aaron for me the chicken is cooked perfectly the sauce is so beautifully balanced and it does make
34:17make me think of Vietnam for sure thank you Vinnie good party I've made a ricotta and basil ravioli with
34:24a roasted
34:26cherry tomato sauce
34:33Vinnie you're not going back home tonight it is delicious thank you yeah that sauce
34:45I just sort of rub it on myself Lydia we'd love to taste your dish next
34:55I look at my dish and I know this dish tastes good
35:02but just listening to all that positive feedback I'm worried
35:07I really need the rice and the eggplant to be perfectly cooked I'm freaking out
35:23you chose lemon on and you got eggplant so tell us what you've made I stuffed the eggplant
35:31with some lamb and rice mixture tahini yogurt sauce for brightness and the pine nuts cooked in the ghee
35:40Lydia that looks stunning yeah it's like a real face planter yeah
36:05Lydia this is magnificent you cook the eggplant beautifully you've taken us to Lebanon for sure
36:13the thing that I love the most on this dish is those pine nuts in the ghee because they're so
36:20buttery and
36:21then the eggplants are really silky there's something about those textures coming together that is just so
36:27seamless well done it's it's just gorgeous
36:31thank you Lydia it is a fantastic dish the the mince the rice the debts thank you so much thank
36:46you
36:47thank you I'm not sure what your method was but remember it okay because we want to eat more food
36:53like this
37:00we'd love to taste your dish next Emily
37:07I'm looking down my dish it looks absolutely exquisite I hope that I have made any jibune chef in Japan
37:17proud
37:17even though I did just slightly modernize this with the miso oh wow obviously you chose Japan and yeah
37:30let me so yes I did so I made jibune which is kind of like a duck dish so the
37:39focus is usually on the broth
37:42um so I thought it would be a good way to showcase miso
38:06Emily I love everything on this plate your broth has just got so much depth
38:15to it and the way you've so sensitively used that miso so subtly that it's got this kind of fruitiness
38:23that is just so lovely I am totally in Japan I think you've done a brilliant job Emily these noodles
38:30are bouncier than Beyonce they're amazing and I love that you chose to make them out of buckwheat as well
38:38that isn't it not easy far out man that's good cooking well done
38:53next up Karnika
39:00I'm feeling really nervous
39:05the tortillas are missing I'm just hoping that all the elements that I've got on plate are perfect
39:13Karnika you had to cook a Mexican dish you had a feature corn what have you cooked
39:18today I've made prawns with corns two way so I did fried corns with chipotle sauce and I did fresh
39:27corns
39:28and there were meant to be tortillas am I right yes so time was not your friend yeah
39:36are you a bit worried I am a little worried
39:58Karnika um the sauce it's interesting it doesn't scream Mexican to me um it's quite one note
40:07and in Mexican cuisine that's the last thing that sauces are the the two corn for me it just feels
40:13like there's not enough difference feel like you should just should have focused on one and made it the
40:19best possible version your want to really nail this has forced you to do so many different elements
40:28and unfortunately every single one of them has kind of suffered
40:33yeah it's a really really hard one Karnika because we we know that you're adept at putting up multiple dishes
40:42and doing all of them really well we've seen that for you but today the challenge was you
40:46know take us to Mexico and you didn't get the tortillas up
40:52so we're just gonna have to see how everybody else cooks today thank you thanks Karnika
41:00I feel devastated I feel like you went too ambitious
41:09today was not a day for it
41:13I just don't want to go home today
41:17next dish we'd like to taste is Olalu
41:21you picked Mexico with corn as the ingredient and what have you made
41:25I've made some beef quesadillas with a chard corn um herpes salsa
41:31Olalu I wouldn't say that is like overwhelmingly Mexican the corn is for me where this dish falls
41:39down um it's overcooked so it's become like really chewy um it's lost that kind of brightness sweetness
41:47thank you time to call down Jacques you've chose Italian you featured tomatoes uh so I've done a seafood
41:58spaghetti and just a pimp and mussel sauce your dish is very well executed now the tomato
42:07too it's not dominant in your dish okay all right Lucy you're next so Lucy you picked a Vietnam what
42:16have you made I've made a beef and lemongrass Vietnamese noodle soup
42:23Lucy the broth is absolutely delicious the lemongrass is there but it is so subtle
42:33take us to Mexico Hannah I made you pork and corn taco with a crema
42:42I think your tortillas are great yeah your meat's got some nice flavor to it the pork but
42:46the thing that I'm missing to take me to Mexico here is some heat
42:51Luke
42:53picture Mexico I did birria tacos with a corn salsa
43:02birria I thought the filling was delicious you know I love that braid short rib the corn and pineapple
43:08salsa loved I just think you could have probably got a little bit heavier on the corn just because
43:13that's what we're trying to feature today um but I did like the combo of the the pineapple corn
43:17okay next one Jackie please
43:21I'm really good I'm glad I backed myself today and I didn't play the pin
43:27this is the vision that I had for the cake and I hope the judges love it
43:34Jackie you've chose Japan and your feature ingredient was miso what have you made today I've made a miso and
43:44pumpkin cake
43:46Jackie is this dish good enough to keep your spot in the competition
43:52yeah I hope so let's find out
44:18okay
44:20okay
44:24Jackie, I'm afraid to say, but I think you should have played your pin today.
44:44Jackie, I'm afraid to say, but I think you should have played your pin today.
44:51What I like about your dish is the gel on the top.
44:55Say the name again.
44:56Robashi.
44:57That's right.
44:58That's fabulous.
45:01But because the cake is so sweet, I can't get relief of the miso effect.
45:07And I think your pumpkin is not really getting on with the cream.
45:13So basically speaking, do I like it?
45:18No.
45:22Jackie, I think you started off with a really good idea and you might have gotten a little
45:26bit transfixed by it.
45:28Yeah.
45:30The actual sponge itself, I think, is fluffy and light.
45:35But the miso cream is a problem.
45:40It's actually not that miso-y.
45:44Mate, I must have had a totally different cake.
45:48I got so much miso.
45:50So it's so strange.
45:52Because I was like, wow, this is like so salty.
45:55Must have just been the construction of the cake because I got the miso half, you got the pumpkin half.
45:59Yeah.
46:00You could be vulnerable today, Jackie, with this one.
46:02Yeah.
46:02Yeah.
46:03No, thank you for the feedback.
46:05Thanks, Jackie.
46:06I'm pretty disappointed.
46:09I really wanted to fuck myself.
46:11And I think it just didn't quite get to where I wanted it to be.
46:17I'm definitely worried that I could be the one going home today.
46:20And yeah, I, yeah, don't know where I stand.
46:28Today, we asked you to take us on a trip around the world and feature a defining ingredient from one
46:35of five countries.
46:38Let's start with the positives.
46:41Four dishes truly transported us.
46:46And those dishes were cooked by Emily.
46:54Annabelle.
46:59Lydia.
47:05And Pat.
47:12All four of your dishes were worth travelling for.
47:15Congratulations.
47:16You're not going anywhere.
47:19Impressive dishes aside, it's an elimination day.
47:27If I call your name, please step forward.
47:32Alalu.
47:39Karnika.
47:47Karnika.
47:48Alalu.
47:49Alalu.
47:54Alalu.
47:58Alalu.
48:00Alalu.
48:02Alalu.
48:03Alalu.
48:07Alalu.
48:11Alalu.
48:12Alalu.
48:14Alalu.
48:16Alalu.
48:17Alalu.
48:19Alalu.
48:19Alalu.
48:20Alalu.
48:20Alalu.
48:21Alalu.
48:23Alalu.
48:25journey after you leave what did you love being here in the master chef
48:33kitchen everything these people you guys please don't give up
48:42but for now sadly it's time to say goodbye thank you oh my god
48:51it's just been an incredible journey so much exposure to the world of the food
49:03this is not the last time you're seeing me I'm not gonna stop here tomorrow night the world is
49:11at their fingertips with an international invention test where fusion is the destination
49:19fusion sounds really scary because you're blending two countries together and it needs
49:25to be balanced and work this is a fusion challenge not a confusion challenge so what in the world are
49:32they make it oh my god dear lord it's either a match made in heaven or it's gonna have a
49:39disaster
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