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00:22I'm seeing this like magical tree it's
00:27so beautiful and it's sparkling and it looks like I've walked into an
00:31enchanted forest so mystical oh no there's photos of us there's these
00:37little things hanging down and suddenly I'm like oh it's like pictures in the
00:41tree it's so cute is it a family tree that is really sweet
00:50wow oh my god why are you doing that I'm blowing out birthday candles get off my
01:00back it is so exciting to see all the other contestants families and little
01:22baby faces I see my dad on there with me it's such a beautiful moment and people
01:36are getting very emotional it's so amazing the one going for the food oh man you
01:55guys are setting me off too we're being inspired by nostalgia all this week today
02:03it's the nostalgia of your cultural heritage your family's history
02:11Aliana how important is your cultural background to you oh gosh okay I think I've
02:24been disconnected from it for a little bit and weirdly in this kitchen I've been
02:30reconnected to my Russian heritage the sour cream and everything I don't cook
02:35like that all the time but I just like feel so much more connected to my
02:42grandparents and my father as well I know you can relate to that a lot oh yeah
02:47yeah I see my journey here when I was a contestant as such a massive reclaiming of
02:52my culture that that did so much for me Lydia tell us about your photo they're
03:01they're my grandparents every photos taken in front of a spit
03:12Petro you got a family spit yeah yeah we got a lot of spits yeah nice what's going on the
03:18photo who we got
03:20uh that's actually my dad my grandfather his uncle's and his grandfather back in
03:28Cyprus and they're hand winding the spit so they would all take turns yeah they
03:32went through a lot just out of nowhere they just started getting the bombed on
03:36and they had to um that's a flee their homes and then they came here as refugees so it's always
03:46um
03:46yeah we've come up with a very strong sorry yeah they went through quite a lot so it's a very
04:00special
04:01photo and uh yeah I can definitely see where my love of um spitzers come from dad got a gas
04:07barbecue
04:08for a month and then threw it out he's like no I can't I can't make this work
04:16Alalu you've shown us a lot of your culture already in this kitchen but like what does it mean to
04:21see
04:21that family photo on that family tree in the master chef kitchen yeah no it's crazy because um you know
04:28my
04:28dad's in that photo he passed away a few years ago I started cooking seriously probably five six
04:38years ago after he passed away so he hasn't seen the side of me seeing my dad's face in the
04:47kitchen
04:48it was just like it's a collision of worlds that I didn't realize would have meant so much this is
04:52something that he would have loved to witness and I'd have loved for him to witness and it's sad that
04:58he's not here to kind of just experience all of this so um it means it means a lot that
05:05you know
05:05it's up here and he's part of this somehow you and everyone out there like you gotta use that emotion
05:12today like this is such powerful stuff and when you're deciding on the dish when you're executing
05:17the dish just have that feeling with you the whole time Don and Aaron you won immunity yesterday so
05:24well done you're safe you can head up to the gantry following your family history and discovering your
05:33ancestry helps you understand who you are as a person and as a cook today we want you to bring
05:42us a dish that's inspired by your family tree but remember it is an elimination and the least
05:49impressive dish will send its maker home however to inspire you to absolutely go for it thanks to
06:00Ancestry will be giving the top dish $10,000 oh yeah $10,000 are you joking $10,000 for cooking
06:17a dish
06:17that is not what I expected walking in the kitchen today you have 75 minutes to cook a dish connected
06:29to
06:29your roots this is more than just cooking it's about honoring where you came from and telling that
06:37story through food we want you to celebrate your family tree guys challenges like this is what cooking
06:46is all about so bon courage because it's an elimination day today and bon chance because the 10 grand
06:56your time stop now
07:07first thing that comes to mind when it comes to my heritage is Halloween it's one of the few things
07:14that we can
07:15call purely Cypriot wow what a beautiful tribute to our contestants family trees and their ancestry I
07:29think one of the things that always fascinates me about food is it punches across everything loss of
07:34language even a loss of a lot of the culture the food is a thing that just keeps penetrating through
07:39all
07:39the generations so I think we're going to see a lot of food today that the contestants feel really
07:45strongly connected to I love this challenge for elimination day because my best cooks have been
07:51when I've tapped into my heritage and I feel best when I'm cooking Nigerian food in this kitchen so I'm
07:56making a foeriro with semelina this is inspired by my family you know my dad really enjoyed meals like
08:11this and so it feels good to make it here in this kitchen today I know I'm the master chef
08:15kitchen and
08:15there's a certain degree of finesse that this place demands but I don't want to jeopardize the
08:22heritage of the dish I look at the family tree and I'm like you know what I'm going OG I'm
08:26going
08:27original so today I'm not holding back I'm making this dish how my dad loved eating it if there was
08:34an
08:34option come down and cook for the 10 G but risk your place in the competition would you do I'd
08:44do it
08:44Oh!
08:47Sour cream, maybe?
08:48Of course, it has to be sour cream.
08:52Yeah, Paddy!
08:56Look at us.
08:58Two wogs, mate, making doughs.
09:00Two wogs, making pasta.
09:02I'm making separate raviolis with halloumi, ricotta and mint.
09:07This definitely comes from my AR.
09:09This is one of the first things I remember making with her.
09:15My Yaya, Sophia, is a really great cook
09:18and she cooks with a lot of love
09:20and she just wants to make people happy and to feed people.
09:23So this is a really special cook for me today.
09:27I really haven't done too many Cypriot dishes at all so far.
09:31This is the first time.
09:32So I'm kind of proud to wave the Cypriot flag today
09:35and do something with a little bit of a modern twist.
09:39Looking good, Petro.
09:42How cool.
09:43That's so cute.
09:44Look at little Min.
09:46Baby Min.
09:48Come on, Min.
09:48Come on, Min.
09:50Mate, we've seen it time and time again in this competition.
09:52You obviously have a really strong connection to your ancestors.
09:56Yes.
09:56I think throughout the competition,
09:57I've been wanting to cook and showcase Malaysian food
10:01and Malaysian food heritage.
10:02Yeah.
10:03And that's what I'm going to try to do again today.
10:05The dish I've decided to cook today is gem chai ak,
10:08based on my mum's family recipe.
10:11It's actually a salted vegetable duck soup.
10:14It's one of those dishes that is such a big part of our family
10:18and particularly our Chinese New Year tradition.
10:22This is duck and chicken, mustard greens, savo plums.
10:26There's also dry spices.
10:28Typically, you would cook the soup for two hours,
10:31but obviously we don't have two hours,
10:32so I will be using the pressure cooker.
10:35Come on, Min.
10:36Yep, got it, got it.
10:37Let's go.
10:37How much time do you need in the pressure cooker?
10:39Oh, like 30 minutes.
10:40Okay, get it on.
10:41Yeah, yeah.
10:42You're coming up to 15 minutes left.
10:43Yep, yep, yep.
10:44I'm going to serve the gem chai ak with noodles.
10:49I'm actually loving this challenge.
10:51This is exactly the kind of food I really enjoy cooking.
10:57I'm doing some stuffed onions.
10:59Lock it, Em. Come on.
11:01So today I'm doing my grandma's rendition
11:04of a wonton herbal soup
11:06that she used to make for me when I was sick.
11:09So today I'm making, basically, it's like our family's celebration food,
11:13golden syrup dumplings.
11:14I'm doing it with a wattle seed ice cream as well.
11:16We've been using wattle seed in my family for, like, ages now.
11:19We want to taste your story!
11:2245 minutes to go!
11:25I don't have a dime on.
11:27Hey, Grace.
11:28Hello.
11:29Let's get into it.
11:30What's the dish?
11:31I'm doing the Mr. Wolf ice cream sundae.
11:34Right, because Mr. Wolf is your parents?
11:37Yeah.
11:37Back in the day.
11:39Okay.
11:39Mr. Wolf is no longer.
11:41Yeah.
11:41But it will live in our hearts forever.
11:43Through dishes like this.
11:44Yeah.
11:45Is it the OG in terms of the components?
11:48It is.
11:48Or have you, like, grace or fight it?
11:49No, it pretty much is OG.
11:51A vanilla ice cream, raspberry sorbet, chocolate sauce,
11:53and a little biscotti.
11:55Love it.
11:55You've just got to get, like, the components perfect.
11:58Because it's so simple.
11:59It is.
11:59It is.
12:00I'm glad you know that.
12:02Yeah.
12:03This was the dessert that was on the menu
12:05at my parents' restaurant when I was growing up.
12:07We would eat there three nights a week.
12:09For me, this is, like, the most nostalgic thing ever
12:11to put in my mouth.
12:13And I think if the elements and components are perfect,
12:16I think it should be able to keep me out of the bottom.
12:19I take Neil and Glades out of the blast chiller.
12:21It's probably not cold enough.
12:24But I need to hurry up because I really need time
12:26to churn in the machine.
12:29This is really pushing it.
12:30I don't know if it's going to set.
12:32I've told the judges...
12:33OK.
12:34Well, yeah.
12:35I'm going to be putting up an ice cream sundae.
12:37Oh, my God. That's crazy.
12:38What temperature does your ice cream have to get to?
12:41Is it negative 30?
12:42Yeah.
12:42And to give them that without the ice cream
12:45would be a huge fail.
12:47Oh, my God.
12:56I don't think my ice creams are going to set.
12:58I'm so worried about the vanilla ice cream.
13:02Look at this.
13:04It hasn't even done anything yet.
13:08Look how thin it is.
13:10I've told the judges I'm going to be putting up an ice cream sundae.
13:14And to give them that without the ice cream would be a huge fail.
13:19Could you plan B?
13:23Basically, my ice cream looks really weird
13:26and I'm really worried it's not going to set.
13:29So I am going to make a little back-up thick custard instead.
13:35Love it. Love it, Grace.
13:37Yeah.
13:41Oh, Leona, you're doing good.
13:43I'm making today my mom's and my grandma's sour cream rhubarb pie.
13:49But I'm making some ice cream to go with it.
13:52Sour cream?
13:52Sour cream in pie and sour cream in ice cream.
13:56Very good.
13:56Doubling up in sour cream today.
13:59Today I'm making my grandma's tuna casserole.
14:02So I'm doing sesame crusted yellow fish, mustard and lemon veluté.
14:07A sourdough crouton sitting on top and a herb oil.
14:10You know, a really homely classic but still with that refined look.
14:13So that's the plan.
14:15Looking good, Pat.
14:18Today I'm making a dish from Sicily and from my childhood as well.
14:23A dish our family loves.
14:24They're called empanate.
14:25It's basically Sicilian pasty.
14:27So it's going to have some sausage, some veg, cheese, chilli.
14:30Really, really nice.
14:34Farmers markets and pasta are a tradition in our family.
14:37And so that's what I'm going to do today.
14:39I feel like I don't really have a very like rich cultural background.
14:46I was like born in Australia, raised in Australia, my parents are from Australia.
14:51But when I think of my food heritage, I just go straight to my mum.
14:55My earliest food memories are of making pasta and I'm sort of like helping mum.
15:01She's the one that ignited that interest in food.
15:03And I think of the farmers markets and I think how much she just really, really lent on fresh produce.
15:09And so I want to do a dish that sort of builds on that.
15:13I'm going to do a corn Angolotti.
15:15I'm going to be doing a tomato and strawberry consomme to go with it.
15:18And then like a really beautiful, vibrant basil oil.
15:21I know that my ingredient choice and flavour combination is quite brave.
15:26I want it to be really fresh.
15:27I want to taste the raw fruit in it.
15:30I never want to go home.
15:31But I guess today, like there's a lot of emotion in the room today and a lot of feeling.
15:36And so I guess like going home on a dish that represents your history and your family would just be
15:41like devastating.
15:43So I'm just going to like cook with a lot of love today and hopefully that will get me through.
15:49Good, Lukey.
15:51Oh, that's a lot of stuff for my brother.
15:53I'm very excited for this challenge.
15:55What a challenge.
15:55It's all about family tree.
15:56And I've got quite a big family tree given I've got four brothers.
16:00And as if it wasn't good enough already, they've thrown 10 grand on top of it.
16:03So this is a challenge I do not want to miss out on.
16:06Hearing that there's $10,000 on the line, I've gone from thinking I just want to play it safe and
16:11stay out of elimination to,
16:13I'm going to take a bit of a risk today again and see if I can actually put myself in
16:16discussions for that $10,000.
16:18Luke, I just saw you wrangling some oki.
16:21Hey, hey.
16:21What is going on?
16:22Yes.
16:23I'm going to do my take on my parents' paya.
16:25Okay.
16:26The best bit of the paya is always like the sakura, the crispy at the bottom.
16:30Crispy bottom rice.
16:31But I'm thinking I'm going to cook the paya.
16:32I'm going to whack it in the freezer to get it to cool really quickly.
16:35Uh-huh.
16:35And then sear that in a pan.
16:37Uh-huh.
16:37So I just get like the crispiest bottom you've ever seen.
16:40And then pile the seafood all up on top.
16:42Do like a chard, capstone, saffron, aioli.
16:45Throw on some herbs, some lemon.
16:48And I feel like it should be delicious.
16:49It sounds delicious.
16:50Okay, thank you.
16:51Have you made it before?
16:52Uh, I've done mom and dad's paya before.
16:54I've not tried this twist.
16:56Okay.
16:57But, uh, I feel like I can do it.
16:59Today I'm going to try spruce it up by doing a sort of a deconstructed paya.
17:03I've not done this technique before, but I think I've seen it done online.
17:07Good luck.
17:07It's a bit of a risk given that paya is a timeless classic,
17:10but there's no problem playing it safe because you're not going to win $10,000 playing it safe.
17:19Today I am making, um, a take on my dad's pork ribs.
17:24First cook without the immunity pin.
17:26Look, I've been here before.
17:27I've done it without the immunity pin, so I'm just going to keep going.
17:30Looking good, Hannah.
17:32Choppity-chop-chop.
17:33My family have been sheep farmers.
17:36So I'm going to do shepherd's pie today, but elevated.
17:41For my nan, she always made me honey and lemon cake.
17:44So I'm doing a honey semifredo, um, with a lemon crumb, honey twill, and a burnt lemon honey cardboard.
17:51Oh, that looks beautiful, Jack.
17:56There is some good looking stuff out there.
17:59Yeah, I'm excited.
18:00Um, same, same.
18:01I'm feeling really happy for Olalu today.
18:03He's cooking a dish today that's making his eyes sparkle, and I can see he's got clarity.
18:09Nice.
18:10I love where Luke is at.
18:12So his family dish that they're known for doing these huge paellas, but it's also the dish that I'm worried
18:17about.
18:17I think he's got the right idea to try and master chef it up a little bit, but as a
18:21result, he's sort of deconstructing it.
18:23Ooh.
18:24Yes.
18:25It's either going to, you know, put him towards the 10 grand or send him home if he really doesn't
18:29make it.
18:31I'm excited about Min's dish.
18:33It's like a sour duck and vegetable soup.
18:36Sounds delicious.
18:38Come on, Min.
18:39Come on, Min.
18:40Looking good.
18:42My soup is in fresh cooker, so now I need to start on my noodles.
18:45I'm making rice noodles.
18:47It's actually based on Po's recipe that she made a few weeks ago.
18:51Rice flour.
18:52Tapioca flour.
18:54Boiling water.
18:55That goes straight into the water.
18:58Oh!
19:04That's not gonna work.
19:05I try to put it through a potato ricer, and as I'm pressing it through, it's just breaking apart and
19:10it's coming out, so obviously something's not right.
19:13Yeah.
19:14It's not coming together.
19:15I'm gonna try it again.
19:17We want to taste your family history.
19:2030 minutes to go!
19:22Come on!
19:23Cook it!
19:24Let's go!
19:25Cook your heart!
19:30Yeah, I'm so frazzled.
19:32Without these noodles, 100% I'm going home.
19:36Push it in.
19:38Why is it not working?
19:53Push it in.
19:54Push it in.
19:55Why is it not working?
19:56Push it in.
19:57Why is it not working?
19:58Come on!
20:00I've tried making two batches of noodles.
20:02It's not worked out.
20:03I have no idea what's going wrong.
20:06I'm gonna try making a third batch.
20:08I'm hoping this will work out better.
20:12If I can't figure this out, then I will have an incomplete dish because I'm just serving soup.
20:20I'm feeling all right.
20:22You never...
20:23I don't feel good until I literally go to bed that night and I'm like, alright, didn't mess that up.
20:28My pasta dough is made.
20:30That consomme is delicious.
20:32It's enough umami, salty, sweet.
20:36It's got enough sourness in it and you can taste all of the flavours that I want going on.
20:41And my corn filling is ready to be piped.
20:44Looking good, Annabelle!
20:46As a whole dish, when you eat it, you just think of like, fresh seasonal produce that's very much like
20:53my mum would just be like, love it.
20:56So, um, my stew base is going.
20:59It's like nicely seasoned, so things are moving on that.
21:02So the stew base, what we wrote, is capsicum, onion and scotch bonnet.
21:07Like, nitrogen cooking is very maximalist.
21:08You know, the more stuff you put in, the better it's considered.
21:12It's all about the flavour, you know.
21:14It's about the depth in the flavour with some of the spices and ingredients.
21:18The locust being the crayfish.
21:20Nigerians, we always want, like, meat's got to be in the dish somewhere.
21:22The meat, I've gone for a chuck and I'm about to start making the semolina in here.
21:28I'm sticking to tradition.
21:31I definitely want the judges to enjoy this food the way I do at home.
21:36And that means going in with my hands.
21:37So I want the semolina to be like a really good vessel so that you can start to get a
21:42handful and enjoy the effort with it.
21:45This is going to be as close traditional as I can get it.
21:51This is like my spin on the dish.
21:53So there's no real blueprint.
21:56I'm just going to have to trust my gut and trust my flavours.
21:58So for my version of Cypriot raviolis, I'm making my ricotta from scratch and I'm thinking with the way I
22:07can actually make the tomato butter sauce to elevate this dish from a village dish to a master chef dish.
22:14You've really got to hone in and get that sauce absolutely spot on.
22:19Whooppa!
22:19Whooppa!
22:20Whooppa!
22:20Whooppa!
22:20Whooppa!
22:21Whooppa!
22:22Whooppa!
22:26Whooppa!
22:27Whooppa!
22:27Come on, come in.
22:28Come on.
22:29This is my third time trying to get it done.
22:31So hopefully I'll get it done properly this time.
22:34Um, but yeah, I don't think I have time to make another batch.
22:37I almost guarantee you it's related to the water not being hot enough it needs
22:41to be boiling water straight into it I put the third batch of dough through the
22:47right side press it
22:52oh wait
23:04it's not working I have no time to try this again pressure cooker's gone up I need to spend time
23:14balancing that broth and finishing that I would have liked to allow it to sit in the broth a bit
23:21longer but I don't have time anymore so I just need to get everything done come on come in
23:31time is running out I decide I'm gonna cook rice at the very least there's a
23:37carp element to go with the soup keep your eye on the prize because it's a big one 15 minutes
23:44to go
23:45come on I think it needs quite a bit longer than 15 minutes to set so there's actually nothing I
23:54can
23:54do I'm working on this custard now we'll just have to see there's only 15 minutes left I need to
24:03get
24:03this pie in the pan whack it in the freezer set it and I need that thing to cool as
24:07quickly as possible
24:0915 minutes to go and I need to kind of get my whole dish together I'm really behind time I
24:14need to cook
24:14my seafood I need to finish off the pie in a pan and I need to assemble it all so
24:20it's a really big
24:20push here I don't know why I'm cooking three types of seafood it's a death wish come on look don't
24:26undercook your prawns buddy don't undercook your bloody prawns champ how's your rice how's crispy
24:32it's good it just needs to be fried fried okay yeah I know pretty much just practicing my exit
24:42speech at this point I'm pretty confident I'm going home it's not cooked damn like everything is just a
25:02bit behind where she needs to be and yeah given there's $10,000 on the line there's also a black
25:07apron on me so just really running out of time here
25:16looks beautiful Emily I'm making the longest noodle in MasterChef history I've decided oh
25:22it's hot all right one more and that's it Vinny it's smelling insane keep using your emotions five minutes to
25:33go
25:33all right
25:39there's five minutes to go and my rice is still in the freezer it's not fully set but I just
25:43don't
25:44have time to waste I spring back to my bench and just get the pie in the pan
25:53why is that sticking I'm trying to check if the bottom's crispy and I realize I haven't used a
26:00nonstick pan I've used a stainless steel and it's just completely stuck to the bottom it's not crispy
26:05it's like slightly burnt this is turning into a dog's breakfast
26:08it didn't work at all took a risk didn't pay off this whole dish revolved around and was designed
26:22around the fact that I was wanting the crispy rice and it's far from that so I think I've already
26:27put
26:27myself in a fair bit of trouble with that I've had a few scares in the kitchen already but this
26:31is the
26:31first one where I'm seriously thinking to myself this could be the end of my time in the MasterChef
26:36kitchen oh my god at this point I'm thinking how will I plate this custard like how am I gonna
26:52reinvent this dish and then oh my god your way it just baked I'm so relieved now I can serve
27:07the ice
27:07ice cream I can plate up the dish how I wanted to um yeah I'm really happy
27:12oh it smells so good we are wrapping it up in 10
27:175, 8, 7, 6, 5, 4, 3, 2, 1 that's it everybody
27:46behind us is your family tree and today we asked you to make us a dish connected to your roots
27:52we're looking for the top dish for a huge prize $10,000 thanks to ancestry but unfortunately
27:58the bottom dish will be going home today first dish we'd like to taste belongs to Alalu
28:08today I'm definitely thinking of my dad especially because he's not here to witness it so
28:12I've gone OG with this recipe and it's smelling so good it's taking me back home and I'm excited
28:18I'm ready to kind of share this with the judges and and I hope they like it
28:26right there is a pep in your step I've never seen that walk down on the tasting table before
28:30yeah it felt good to cook this dish
28:33Ola Olu what have you made I've made Eforiro with Semo
28:41what inspired you with this dish so this dish is one that when I was younger I wasn't that crazy
28:51about but my dad loved to eat it and now I really do like this so you're supposed to take
28:55some of
28:56your semolina yeah with your hands with your hands that's what I thought I tell you something
29:00I don't like sticky fingers but I'm gonna do it now you're not gonna see me doing that many times
29:09in my life
29:26I absolutely love it
29:32it is super but incroyable everything is seasoned perfectly
29:41but what is amazing is what you did with this the semolina is quite natural that's very clever if
29:49that was seasoned it will not be the same effect so you got balance it is just amazing it's like
29:55magical
30:01Nigerian food has spice it has sweetness it has funk and this feels like the first time you
30:08really haven't held any of that back mate the dish for a stew like it's got so much freshness and
30:15brightness I was not expecting that everything still has texture but more importantly everything
30:21still has flavor the scotch bonnet is just ringing throughout the whole dish and then the beef that's
30:29the thing that is cooked to perfection it's starting to melt in your mouth and you combine that with your
30:35little flex your little secret like Nigerian MSG the dried crayfish and we are on I like far out
30:51I've made myself proud I feel like I've made my dad proud and it means a lot
31:00next dish you'd like to taste is Jackie's today I've made a take on my dad's sweet sticky pork rib
31:08with a
31:09shallot flour bun and I've also done a cucumber pickle those ribs just melt in your mouth and they
31:15have that beautiful sort of sweet char siu caramelly goodness running through all of it you should be
31:21super proud of yourself Caspar I've got my nan's golden syrup dumplings we've got the waddle seed
31:28ice cream there like a walnut and ginger crumb can we eat it please easily the best golden syrup dumplings
31:35I've had easily Emily's I decided to make my grandma's rendition of a one-ton herbal soup
31:48noodles are amazing I think some of the best noodle work we've seen in here
31:54next up Vinny I've made a Sicilian empanata with a salsa verde oh yeah oh I get it I get
32:07it I get it
32:10Vinny I think this dish is a representin it packs Sicilian punch Hannah please
32:21I have made you shepherd's pie
32:26yeah yeah in the master chef kitchen
32:35deep rich flavors in that ragu just does exactly what it needs
32:39thank you next dish we'd love to taste is minns
32:45everyone has cooked well today so I feel nervous because I haven't cooked what I intended to cook
32:54and then not being able to make the noodles met I didn't spend enough time on the duck and the
33:00soup
33:00Min what have you made and how does it connect you to your family tree I've actually made my mom's
33:07gem chai art so initially today I wanted to serve it with noodles unfortunately the noodles didn't come
33:14together so I ended up cooking rice to go with the dish so we dive in yeah yeah I've noticed
33:22you've
33:22cooked your duck legs under 30 minutes do you think that's enough I should be
33:33yeah should be
33:49should be
33:50you happy with that no it should be more tender more tender
34:09mean the broth is unbelievable you can really enjoy all the spices now I think you guess the meat is
34:18a
34:18little bit under but my concern is not just that the meat is also on season
34:25min I think I did miss the noodles a little bit yeah and even though you have balanced the broth
34:30beautifully to have on its own once I have it with the rice it tastes quite bland so you just
34:37have to
34:37inject it with way more flavor I think there's a few floors mate I I don't think the rice should
34:44have
34:44been there be I think the broth needed much more oomph and time in the pressure cooker and see the
34:52dark it's dry so I'm a bit worried for you unfortunately thanks obviously I am so disappointed I'm feeling that
35:07I
35:08may be in trouble today the next dish would like to taste belongs to Petro today was a very emotionally
35:20charged cook but I think my yes feel would be extremely proud of this dish it's such a great
35:27representation of Cypriot food and also what modern Cypriot food can be Petro what have you made I made
35:37Cypriot raviolis the feeling is grated halloumi ricotta fresh mint dried mint and some cracked pepper
35:47growing up my Yaya would make this dish and it's one of the first memories I can remember making food
35:55with her so she's left a big big impact shall we divvy yeah
36:17uh Petro I think if there's kind of one word that could describe that photo that dish
36:25it is boss absolute boss it really does give us a sense of who you are and where you've come
36:31from
36:31and I think that was really important today to convey that through your dish
36:34I know how much you wanted to highlight halloumi which you've definitely done it gives this real
36:39salty richness to the dish and then using the whey as a form of acidity freshness from mint and then
36:46rounding it off with butter it's really smart and you've balanced this dish perfectly top stuff mate
36:54Petro I love how this dish tastes like it is really tied to your Cypriot roots
37:00I love that interplay of the dairy with the mint it just makes it such a refreshing dish
37:06I think it's a really beautiful take on something that's really personal to you you've done a great job
37:10I would never have picked this for today you know elimination just trying to stay safe
37:21but now I feel like I could be in the running to win the 10,000
37:27next dish we'd love to taste is Annabelle's
37:35I am going out on a bit of a limb today strawberry and tomato not always your most straightforward flavor
37:41combination it makes sense in my brain I hope it makes sense in theirs
37:48Annabelle tell us what you've made today and how it connects you to your family tree
37:52I have made a corn agnolotti a tomato and strawberry consomme and a basil oil
38:02we don't have like a super deep-rooted family history we don't have a lot of like tradition that goes
38:08super far back
38:08so my mum has worked extremely hard to create that for us
38:14I can't believe how clear you've got that consomme and I'm just so curious to see what flavor you've managed
38:20to pump into it
38:21shall we eat it yeah
38:36I love this dish it's just all these little surprising pops of flavor so you have managed to squash tons
38:43of flavor into this consomme
38:45it's got the slightest hint of the strawberry it's just really really beautifully balanced
38:50lovely acidity lovely amount of sweetness and then you bust into those annulotti and you've got that beautiful silky sweet
38:59corn
38:59it is such a surprising plate of food and you should be incredibly proud of yourself this is your legacy
39:06well done
39:07Annabelle this is amazing you came up with something very simple very fresh very colourful and not easy to reproduce
39:18well done to you I absolutely love it
39:24the fact that I was able to put up a dish that was really like a tribute to my mum
39:30oh it's just like the nicest feeling ever
39:34I'm definitely going to give her a call and just be like thank you so much
39:45I made sour cream brew bar pie with sour cream ice cream
39:53I don't think it's kind of reinventing the wheel too much you know but I'm really admire that your medium
39:59of choice remains sour cream
40:04Pat
40:07I've made the grandma's tuna casserole
40:10bet it didn't look quite like that
40:13I've taken inspiration from the flavors
40:17Pat I think it's under seasoned
40:18the tuna I think in particular just needed like a just a whack of salt
40:25Jacques
40:28today I've done a honey semifredo with a lemon crumb
40:32a honey twill a burnt lemon honey caramel
40:38the dish is definitely too sweet
40:41Lydia
40:44I have made stuffed onions also known as a yemi star in green
40:52I think I would have liked the onions to be a little bit softer
40:57Next up Grace
41:02This is such a simple dish
41:03The flavors are all classics and if you are putting up such a simple dish it has to be perfect
41:11Grace what have you made?
41:12I made the Mr. Wolf ice cream sundae
41:15So I've done a vanilla bean ice cream and a raspberry sorbet, a chocolate sauce and an almond biscotti
41:33I think this was an interesting choice
41:49I think this was an interesting choice
41:52You know because like it's a vanilla ice cream, it's a raspberry sorbet, it's a chocolate sauce and a biscotti
41:58And so really you need to make one of the best you know vanilla ice creams I've ever had
42:04I would have loved if you just went like probably another third on top with the vanilla bean
42:11And it has melted quite quickly in that so I feel like there's a technical error in there somewhere
42:17Those simple dishes you just have to like blow us away with how much you hit the nail on the
42:24head
42:25With each and every element and I think that these have just fallen short
42:29Thanks Grace
42:32I think I dropped the ball a little bit today
42:35Especially with a dish that means so much to me
42:38So I'm definitely starting to be concerned
42:42Next up it's Luke
42:48Swinging for that $10,000 could actually cost me my place in this competition
42:52The pie isn't properly cooked
42:54I'd like to think the flavour is nice but I just don't know
42:56Luke what have you made us?
42:58I have made you the Harris family version of a seafood paella
43:13Luke
43:15You've made risotto
43:19Probably because it's missing that crispy bottom
43:21Like that is paella
43:25There's a lot of flavour in there
43:26There's a lot of flavour in there
43:26You've definitely jammed it full of flavour
43:29But for me all your seafood is a little bit over as well
43:33And I think because the pan trick and the freezer trick
43:38And whatever you tried to do to get a crispy bottom rice
43:40I think you ended up putting so much effort into that
43:42That you probably took your eye off the ball in other places a little bit
43:47Luke
43:48Luke
43:50If you're going to deconstruct a well known dish it has to be better
43:55And you know what?
43:56To cook a paella really well the traditional way is not actually easy
44:01I think your best foot in this kitchen is putting forward like this kind of creative lens that no one
44:08else can think about
44:09But I think where it's tripped you up is exactly that
44:12Paella
44:15Didn't need that creative lens
44:17It needed to be the perfect version of a paella
44:22I'm a little bit worried for you
44:24Thanks Luke
44:24Good luck
44:28$10,000
44:29It's gone out the window
44:30I think the only thing I'm thinking about now is
44:33Keeping my spot in this competition
44:35I'm definitely nervous
44:37I truly do think today was the day I have fully flown too close to the sun
44:49Today was an emotional one in the MasterChef kitchen
44:53We asked you to dig deep
44:55Honour your roots
44:57And show us why cooking runs through your veins
45:01Now we're looking for a top and bottom dish
45:06For the top there is a $10,000 prize
45:14Deciding was no easy task
45:16Because there were several dishes that truly deserved it
45:22But there was one dish we kept on thinking about
45:29Congratulations, you're $10,000 richer
45:35Olale!
45:42Aw, they're so happy for you
45:47Can't believe what's happening
45:49It's a great day to do my best cook so far
45:52I've made myself proud
45:55And I've definitely made my family proud
46:00Unfortunately, today
46:02There were four dishes that missed the mark
46:06If I call your name
46:07Step forward
46:11Min
46:15Jack
46:17Jack
46:21Luke
46:27Grace
46:28Grace
46:34We chose the dish that showed the least technique
46:40Which is why
46:42You're going home
46:48Min
46:54It's okay, sorry, it's okay
46:55It's okay
46:56It's okay, sorry, it's okay
46:56I'm so sorry, Min
46:58Okay
46:58We are sorry to lose you
47:00In this competition
47:03You've been absolutely fantastic
47:08Pat, you're good mates with Min
47:09What did you love about having him here?
47:17It's really tough
47:19He's taught me so much
47:21Amazing Min
47:22He'll be a best friend for life
47:29Min, it's really tough saying goodbye
47:31But unfortunately the time has come
47:34Thank you
47:35Well done, Min
47:36Thank you
47:37Thank you
47:41Obviously I'm
47:42Very sad
47:43I tried my best
47:44And today my best just wasn't good enough
47:47It's probably one of the best experiences of my life
47:51I've met so many amazing people here
47:55I think I've made lifelong friends here
47:58It makes my life richer
47:59So much richer
48:02Give it up for Min everybody
48:06I think my wife will be looking forward to having proper meals again
48:10When I get home
48:18Tomorrow night
48:19It's the team relay
48:24That's enough to strike terror into anybody
48:28Here we go
48:29Strap in
48:30Because this classic challenge
48:33Oh my god, this is wild
48:34The team will test their communication
48:36You cannot say situation
48:39Sorry
48:39In a 30 second handover
48:40That is not clear
48:42Just like going in one ear, coming out the other
48:46And how they cope with the chaos
48:50You just went rogue
48:51I don't know what I'm doing
48:52I'm freaking out
48:55The team will test their anxiety
48:55Over the top of the solution
48:56It's a situation
48:58But if you have any questions
48:59And you'd like to answer them
49:00We'll be able to find out a comment
49:00The team is to wrap your life
49:01The team is to wrap your life
49:01The team is to wrap your life
49:01The team is to wrap your life
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