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2026.S18E22 >>> https://dai.ly/xab9drw
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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 10D but risk your place in the competition would you do I'd do
08:44it
08:44sour cream baby of course sour cream yeah patty look at us see what's they make them make them
09:02I'm making Cypriot raviolis with halloumi, ricotta and mint.
09:07This definitely comes from my Yaya.
09:09This is one of the first things I remember making with her.
09:15My Yaya, Sophia, is a really great cook and she cooks with a lot of love and she just
09:21wants 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 and do something with a little bit
09:37of a modern twist.
09:39Looking good, Petro.
09:42How cool.
09:43That's so cute.
09:44Look at little Min.
09:46Baby Min.
09:47Come 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, I've been wanting to cook and showcase Malaysian
10:01food and Malaysian food heritage.
10:02Yeah.
10:03And that's what I'm going to try to do again today.
10:06The dish I've decided to cook today is gem chai ak based on my mum's family recipe.
10:11It's actually a salted vegetable dak su.
10:13It's one of those dishes that is such a big part of our family and particularly our Chinese
10:20New Year tradition.
10:21So there's duck and chicken, mustard greens, savo plums.
10:25There's also dry spices.
10:28Typically, you would cook the soup for two hours, but obviously we don't have two hours,
10:33so I will be using the pressure cooker.
10:35Come on, Min.
10:36Yeah, got it, got it.
10:37Let's go.
10:37How much time do you need in the pressure cooker?
10:38Oh, like 30 minutes.
10:40Okay.
10:41Get it on.
10:41Yeah.
10:42You're coming up to 15 minutes left.
10:43Yep.
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.
11:00Come on.
11:01So today I'm doing my grandma's rendition of a one ton herbal soup that she used to make
11:07for me when I was sick.
11:09So today I'm making basically it's like our family's celebration food, golden 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.
11:35Because Mr. Wolf is your parents?
11:37Yeah.
11:37Back in the day.
11:39Okay.
11:40Mr. 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?
11:47It is.
11:48Or have you like...
11:49Grace, it's like it.
11:49No, it pretty much is OG.
11:51A vanilla ice cream, raspberry sorbet, chocolate sauce and a little biscotti.
11:55Yeah.
11:55Love it.
11:55You just got to get like the components perfect.
11:57Because it's so simple.
11:59It is.
11:59Exactly.
12:00It is.
12:00I'm glad you know that.
12:02Yeah.
12:03This was the dessert that was on the menu at my parents restaurant when I was growing
12:06up.
12:07We would eat there three nights a week.
12:09For me, this is like the most nostalgic thing ever to put in my mouth.
12:12And I think if the elements and components are perfect, I think it should be able to keep me out
12:18of 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 to churn in the machine.
12:29This is really pushing it.
12:30I don't know if it's gonna set.
12:32I've told the judges.
12:33Okay.
12:34Well, yeah.
12:35I'm gonna be putting up an ice cream sundae.
12:37Oh my god.
12:37That's crazy.
12:39What 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 would be a huge fail.
12:47Oh my god.
12:56I don't think my ice creams are gonna set.
12:58I'm so worried about the vanilla ice cream.
13:02Look at this.
13:04Hasn't even done anything yet.
13:08How thin it is.
13:10I've told the judges I'm gonna 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 and I'm really worried it's not gonna set.
13:29So I am going to make a little back up thick custard instead.
13:35Love it.
13:36Love 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?
13:53Sour cream.
13:54Good.
13:54In pie and sour cream and 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, 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.
14:22A dish our family loves, they're called empanate.
14:25It's basically Sicilian pasty.
14:27So it's gonna have some sausage, some veg, cheese, chilli.
14:30It's really, really, really nice.
14:34Farmers markets and pasta are tradition in our family and so that's what I'm gonna 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.
15:04And 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 gonna do a corn angelotti.
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 but I guess today like there's a lot of emotion in the room today
15:34and 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.
15:42So I'm just gonna like cook with a lot of love today and hopefully that will get me through.
15:50Good Lukey!
15:51Oh that's a lot of stuff for one brother.
15:53I'm very excited for this challenge.
15:55What a challenge.
15:55It's all about family tree.
15:57And 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
16:12So I'm gonna 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, what is going on?
16:22I'm gonna do my take on my parents' paya.
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 want to cook the paya.
16:32I'm gonna whack it in the freezer to get it to cool really quickly.
16:35And then sear that in a pan.
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 charred 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?
16:52I've done mom and dad's paya before, I've not tried this twist.
16:56But I feel like I can do it.
16:59Today I'm gonna 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 point in playing it safe because you're not gonna win $10,000 playing it safe.
17:19Today I am making a take on my dad's pork ribs.
17:24First cook without the immunity pen.
17:26Look, I've been here before.
17:27I've done it without the immunity pen so I'm just gonna keep going.
17:30Looking good Hannah.
17:32Choppity chop chop.
17:33My family have been sheep farmers.
17:36So I'm gonna do shepherd's pie today.
17:38But elevated.
17:41My nan, she always made me honey and lemon cake.
17:44So I'm doing a honey semifredo.
17:47With a lemon crumb, honey twill and a burnt lemon honey caramel.
17:51Oh, that looks beautiful Jack.
17:56There is some good looking stuff out there.
17:59Yeah, I'm excited.
18:00Same, same.
18:01I'm feeling really happy for Ulalu today.
18:03He's cooking a dish today that's making his eyes sparkle and I can see he's got clarity.
18:10I love where Luke is at.
18:12So his family dish that they're known for doing this huge paella is.
18:15But it's also the dish that I'm worried about.
18:17I think he's got the right idea to try and master chef it up a little bit.
18:20But as a result, he's sort of deconstructing it.
18:23Ooh.
18:25It's either gonna, you know, put him towards the 10 grand or send him home if he really doesn't make
18:29it.
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.
18:40Looking good.
18:42My soup is in pressure cooker.
18:43So now I need to start on my noodles.
18:46I'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.
18:57Whoa!
19:04That's not gonna work.
19:05I tried 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.
19:11So obviously, something's not right.
19:13Yeah, it's not coming together. I'm gonna try it again.
19:17We wanna taste your family history! 30 minutes to go!
19:22Come on!
19:24Let's go!
19:25Look at your heart!
19:29Yeah, I'm so frazzled.
19:32Without these noodles, 100% I'm going home.
19:36Push it in.
19:38Why is it not working?
19:58Come on!
20:00I've tried making two batches of noodles. It's not worked out. I have no idea what's going wrong.
20:06I'm gonna try making a third batch. I'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.
20:20Feeling alright? You never... I don't feel good until I literally go to bed that night and I'm like, alright,
20:26didn't mess that up.
20:28My pasta dough is made. That consomme is delicious. It's enough umami, salty, sweet. It's got enough sourness in it
20:37and you can taste all of the flavours that I want going on.
20:40And 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. It's like nicely seasoned, so things are moving on that.
21:02So, the stew base, what we wrote, is capsicum, onion and scotch bonnet. Like, Nigerian cooking is very maximalist. You
21:08know, the more stuff you put in, the better it's considered.
21:12It's all about the flavour, you know. It's about the depth in the flavour with some of the spices and
21:17ingredients. The locust being the crayfish.
21:20Nigerians, we always want to, like, meat's got to be in the dish somewhere. The meat, I've gone for a
21:24chuck and I'm about to start making the semolina in here.
21:28I'm sticking to tradition. I definitely want the judges to enjoy this food the way I do at home and
21:36that means going in with my hands.
21:38So, 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. This is going to be as close traditional as I can get it.
21:51This is like my spin on the dish. So, there's no real blueprint. I'm just going to have to trust
21:57my gut and trust my flavours.
21:59So, 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.
22:18Opa!
22:19Opa! There it goes!
22:21It's going everywhere!
22:27Come on, come in. Come on!
22:29This is my third time trying to get it done. So, hopefully, I'll get it done probably this time.
22:34But, 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.
22:41It needs to be boiling water straight into it.
22:45I put the third batch of dough through the rice side, press it.
22:52Oh, wait.
23:04It's not working.
23:08I have no time to try this again.
23:11Pressure cooker's gone off.
23:13I need to spend time balancing that broth and finishing it up.
23:18I would have liked to allow it to sit in the broth a bit longer, but I don't have time
23:23anymore, so I just need to get everything done.
23:26Come on, come in.
23:28Cook rice.
23:29Cook rice.
23:31Time is running out. I decide I'm going to cook rice.
23:35At the very least, there's a carb element to go with the soup.
23:41Keep your eye on the prize, because it's a big one! 15 minutes to go!
23:45Come on!
23:47I think it needs quite a bit longer than 15 minutes to set.
23:52So, there's actually nothing I can do.
23:55I'm working on this custard now.
23:57We'll just have to see.
24:01There's only 15 minutes left.
24:02I need to get this paella in the pan, whack it in the freezer, set it, and I need that
24:06thing to cool as quickly as possible.
24:0915 minutes to go, and I need to kind of get my whole dish together.
24:12I'm really behind time.
24:13I need to cook my seafood.
24:15I need to finish off the paella in a pan, and I need to assemble it all, so it's a
24:20really big push here.
24:21I don't know why I'm cooking three types of seafood.
24:24It's a death wish.
24:26Come on, Luke. Don't undercook your prawns, buddy.
24:29Don't undercook your bloody prawns, champ.
24:31How's your rice? How's the crispy bottom going?
24:33It's good. It just needs to be fried.
24:35Okay.
24:36Yeah, I know.
24:38Come on, Luke!
24:40Pretty much just practicing my exit speech at this point.
24:43I'm pretty confident I'm going home.
24:58It's not cooked.
24:59Damn!
25:01Like, everything is just a bit behind where it actually needs to be, and, yeah, given there's $10,000 on
25:06the line, but there's also a black apron on me, so I'm just really running out of time here.
25:15It looks beautiful, Emily.
25:18I'm making the longest noodle in MasterChef history, I've decided.
25:21Oh.
25:22It's hot.
25:23All right, one more, and that's it.
25:26Oh, my God.
25:26Vinny, it's smelling insane.
25:29Keep using your emotions.
25:32Five minutes to go!
25:34All right!
25:39It's five minutes to go, and my rice is still in the freezer.
25:42It's not fully set, but I just don't have time to waste.
25:44I sprint back to my bench and just get the pie in the pan.
25:53Why is that sticking?
25:57I'm trying to check if the bottom's crispy, and I realise I haven't used a non-stick pan.
26:01I've used a stainless steel, and it's just completely stuck to the bottom.
26:04It's not crispy, it's, like, slightly burnt.
26:07This is turning into a dog's breakfast.
26:15That didn't work at all.
26:17Took a risk, didn't pay off.
26:19This whole dish revolved around and was designed around the fact that I was wanting the crispy rice,
26:23and it's far from that, so I think I've already put myself in a fair bit of trouble with that.
26:29I've had a few scares in the kitchen already, but this is the first one where I'm seriously thinking to
26:33myself,
26:34this could be the end of my time in the MasterChef kitchen.
26:38Give it everything you've got!
26:40Two minutes to go!
26:41Let's go!
26:43Get it on the plate, guys.
26:46Oh, my God.
26:47At this point, I'm thinking, how will I plate this custard?
26:50Like, how am I going to reinvent this dish?
26:53And then...
26:55Oh, my God!
26:56It worked?
26:57It just beeped.
26:58It's in a meter.
26:59You did it!
27:00That is music to my ears.
27:03I'm so relieved.
27:06Now I can serve the ice cream.
27:08I can plate up the dish how I wanted to.
27:10Um, yeah, I'm really happy.
27:12Oh, it smells so good!
27:14We are wrapping it up in ten!
27:18Five, eight, seven, six, five, four, three, two, one!
27:27That's it, everybody!
27:31How long did you go?
27:33Oh, I don't know.
27:35That was time.
27:37It's time for your part.
27:46Behind us is your family tree.
27:48And 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.
27:55$10,000, thanks to Ancestry.
27:58But unfortunately, the bottom dish will be going home today.
28:02The first dish we'd like to taste belongs to...
28:05Alalu!
28:09Today I'm definitely thinking of my dad especially because he's not here to witness it.
28:12So I've gone OG with this recipe and it's smelling so good.
28:16It's taking me back home and I'm excited.
28:18I'm ready to kind of share this with the judges and I hope they like it.
28:26Mate, there is a pep in your step.
28:28I've never seen that walk down to the tasting table before.
28:30Yeah, it felt good to cook this dish.
28:33Olalu, what have you made?
28:36I've made eforiro with semu.
28:41What inspired you with this dish?
28:46So this dish is one that when I was younger I wasn't that crazy about.
28:51But my dad loved to eat it and now I really do like this.
28:54So you're supposed to take some of your semolina...
28:57Yeah, with your hands.
28:58With your hands, that's what I thought.
29:00I'll tell you something.
29:00I don't like sticky fingers but I'm going to do it now.
29:07You're not going to see me doing that many times in my life.
29:26I absolutely love it.
29:31It is superb.
29:37Incredible.
29:38Everything is seasoned perfectly.
29:41But what is amazing is what you did with this.
29:45The semolina is quite natural.
29:47That's very clever.
29:49If that was seasoned, it would not be the same effect.
29:51So you got balance.
29:53It is just amazing.
29:54It's like magical.
29:57It's amazing.
30:01Nigerian food has spice, it has sweetness, it has funk.
30:05And this feels like the first time you really haven't held any of that back.
30:11Mate, the dish for a stew, like it's got so much freshness and brightness.
30:16I was not expecting that.
30:18Everything still has texture, but more importantly, everything still has flavour.
30:23The scotch bonnet is just ringing throughout the whole dish.
30:28And then the beef, that's the thing that is cooked to perfection.
30:31It's starting to melt in your mouth and you combine that with your little flex.
30:36Your little secret, like, Nigerian MSG.
30:39The dried crayfish, and we are on.
30:42We're like, far out.
30:46Go on, strut off.
30:47What are you doing?
30:47Strut off.
30:51I made myself proud.
30:53I feel like I made my diet proud.
30:55And it means a lot.
31:00Next dish we'd like to taste is Jackie's.
31:05Today I've made a take on my dad's sweet sticky pork rib with a shallot flour bun.
31:11And I've also done a cucumber pickle.
31:13Those ribs just melt in your mouth and they have that beautiful sort of sweet char sioux caramel-y goodness
31:19running through all of it.
31:20You should be super proud of yourself.
31:22Caspar!
31:25I've got my nan's golden syrup dumplings.
31:27We've got the waddle seed ice cream there.
31:29We've got like a walnut and ginger crumb.
31:31Can we eat it please?
31:34Easily the best golden syrup dumplings I've had.
31:36Easily.
31:38Emily's.
31:41I decided to make my grandma's rendition of a one ton herbal soup.
31:48Noodles are amazing.
31:50Oh yeah.
31:51I think some of the best noodle work we've seen in here.
31:55Next up Vinny.
31:58I've made a Sicilian empanata with a salsa verde.
32:04Oh yeah.
32:06Happy with that?
32:06I get it.
32:06I get it.
32:07I get it.
32:10Vinny.
32:11I think this dish is representin'.
32:15It packs a Sicilian punch.
32:18Hannah.
32:18Please.
32:21I have made you shepherd's pie.
32:26Yeah.
32:27Yeah.
32:28In the MasterChef kitchen.
32:34Deep.
32:35Rich.
32:36Flavors in that ragu.
32:38Just does exactly what it needs.
32:41Next dish we'd love to taste is Min's.
32:46Everyone has cooked well today so I feel nervous because I haven't cooked what I intended to
32:53cook and then not being able to make the noodles.
32:57I didn't spend enough time on the duck and the soup.
33:01Min, what have you made and how does it connect you to your family tree?
33:05I've actually made my mum's gam chai a.
33:08So initially today I wanted to serve it with noodles.
33:12Unfortunately the noodles didn't come together so I ended up cooking rice to go with the dish.
33:18Should we dive in?
33:19Yeah.
33:19Divya.
33:21I've noticed you've cooked your duck legs under 30 minutes.
33:27Do you think that's enough?
33:28Should be.
33:33Should be?
33:51More tendu.
33:51Are we happy with that?
33:53No.
33:53It should be more tendu.
33:55More tendu.
34:09mean the broth is unbelievable you can really enjoy all the spices now I think you guess the
34:18meat is a little bit under but my concern is not just that the meat is also on season mean
34:25I think I did miss the noodles a little bit and even though you have balanced the broth beautifully
34:31to have on its own once I have it with the rice it tastes quite bland so you just have
34:37to inject
34:37it with way more flavor I think there's a few flaws mate I don't think the rice should have
34:44been there B 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
35:05disappointed I'm feeling that I may be in trouble today the next dish we'd like to taste belongs to
35:15Petro today was a very emotionally charged cook but I think my yes Sophia would be extremely proud of
35:25this dish it's such a great representation of Cypriot food and also what modern Cypriot food can be
35:34Petro what have you made I made Cypriot raviolis
35:41the feeling is grated halloumi ricotta fresh mint dried mint and some cracked pepper growing up my
35:48Yaya would make this dish and it's one of the first memories I can remember making food with her so
35:57she's left a big big impact shall we divvy yeah Petro I think if there's kind of one word that
36:19could
36:20describe that photo that dish it is boss absolute boss it really does give us a sense of who you
36:30are
36:31and where you've come from and I think that was really important today to convey that through your
36:34dish I know how much you wanted to highlight halloumi which you've definitely done it gives
36:38this real salty richness to the dish and then using the whey as a form of acidity freshness from mint
36:45and
36:45then rounding it off with butter it's really smart and you've balanced this dish perfectly top stuff
36:51mate Petro I love how this dish tastes like it is really tied to your Cypriot roots I love that
37:01interplay of the dairy with the mint it just makes it such a refreshing dish I think it's a really
37:07beautiful take on something that's really personal to you you've done a great job I would never have
37:17picked this for today you know elimination just trying to stay safe but now I feel like I could
37:23be in the running to win the 10,000 next dish we'd love to taste is Annabelle's I am going
37:36out on a bit
37:36of a limb today strawberry and tomato not always your most straightforward flavor combination it makes
37:43sense in my brain I hope it makes sense in theirs Annabelle tell us what you've made today and how
37:50it connects you to your family tree I have made a corn agnolotti a tomato and strawberry consomme and a
38:00basil oil we don't have like a super deep-rooted family history we don't have a lot of like tradition
38:07that goes super far back so my mum has worked extremely hard to create that for us I can't
38:14believe how clear you've got that consomme and I'm just so curious to see what flavor you've managed to
38:20pump into it shall we eat it yeah I love this dish it's just all these little surprising pops of
38:41flavor so you have managed to squash tons of flavor into this consomme it's got the slightest hint of
38:47the strawberry it's just really really beautifully balanced lovely acidity lovely amount of sweetness
38:53and then you bust into those annulotti and you've got that beautiful silky sweet corn it is such a
39:00surprising plate of food and you should be incredibly proud of yourself this is your legacy Annabelle this
39:09is amazing you came up with something very simple very fresh very colorful and not easy to reproduce
39:18well done to you I absolutely love it
39:21the 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
39:31nicest feeling ever I'm definitely gonna give her a call and just be like thank you so much I made
39:46sour cream
39:47rhubarb pie with sour cream ice cream I don't think it's kind of reinventing the wheel too much you know
39:57but um really admire that your medium of choice remains sour cream
40:04pat
40:07I've made the grandma's tuna casserole
40:10but it didn't look quite like that
40:13I've taken it 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
40:28I've done a honey semifredo with a lemon crumb a 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
40:58next up Grace
41:02this is such a simple dish
41:03the flavors are all classics
41:06and 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
41:22okay
41:33I think this was an interesting choice
41:50I think this was an interesting choice
41:52you know because like it's a vanilla ice cream
41:54it'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
42:14so I feel like there's a technical error in there somewhere
42:17those simple dishes
42:19you just have to like blow us away with how much you hit the nail on the head with each
42:26and every element
42:26and 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
42:43it's Luke
42:48swinging for the $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
42:55but 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
43:26you'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
43:49if you're going to deconstruct a well-known dish
43:52it has to be better
43:55and you know what?
43:56to cook a paella really well the traditional way
43:58is not actually easy
44:01I think your best foot in this kitchen
44:03is putting forward like this kind of creative lens
44:07that no one else can think about
44:09but I think where it's tripped you up
44:11is exactly that
44:12that paella
44:14didn't need
44:15that creative lens
44:17it needed to be
44:19the perfect version of a paella
44:21I'm a little bit worried for you
44:23thanks Luke
44:24thank you
44:25good luck
44:28$10,000
44:29it's gone out the window
44:30I think the only thing I'm thinking about now
44:32is
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 master chef kitchen
44:53we asked you to dig deep
44:54honour your roots
44:56and 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
45:29congratulations
45:30you're $10,000 richer
45:35Olale
45:43awww
45:44they'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
46:05if I call your name
46:07step forward
46:11Min
46:16Jack
46:26look
46:28Grace
46:35we chose the dish
46:36that showed
46:37the least technique
46:41which is why
46:43you're going on
46:48Min
46:54it's okay
46:55it's okay
46:55it'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
47:07Pat
47:07you'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
47:41obviously 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
47:52so 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
48:23here we go
48:24that's enough to strike terror into anybody
48:28here we go
48:29strap in
48:31because this classic challenge
48:33oh my god this is wild
48:34will test their communication
48:36you cannot say situation
48:39in a 30 second handover
48:40that is not clear
48:44just 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
48:59you
49:00do
49:01yeah
49:02you
49:02what I'm doing
49:03You
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