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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 D but risk your place in the competition would you do it
08:43I'd do it
08:44Oh!
08:47Sour cream, maybe, you reckon?
08:49Of 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 I've been wanting to cook
09:59and showcase Malaysian food and Malaysian food heritage
10:02and that's what I'm going to try to do again today.
10:05The dish I've decided to cook today is Gem Chai Aak
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.
10:42You're coming up to 15 minutes left.
10:43Yep, yep, yep.
10:44I'm going to serve the Gem Chai Aak 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 in, 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
11:11it'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...
11:49It is.
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 the young blades 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...
12:33Okay.
12:34Well, yeah.
12:35I'm going to 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.
12:43And 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...
13:18a huge fail.
13:19Could you play on base?
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 backup thick custard instead.
13:36Love it.
13:36Love it, Grace.
13:41Leona, you're doing good.
13:43I'm making today my mum's and my grandma's sour cream.
13:49But I'm making some ice cream to go with it.
13:52Sour cream?
13:53Sour 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,
14:07sourdough crouton sitting on top and a herb oil.
14:10Still, you 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.
14:24They're called empanate.
14:25It's basically a Sicilian pasty.
14:27So, it's gonna have some sausage, some veg, cheese, chilli.
14:30Really, really nice.
14:34Farmers markets and pasta are tradition in our family.
14:37And 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.
14:49My parents are from Australia.
14:50But when I think of my food heritage, I just go straight to my mum.
14:56My earliest food memories are of making pasta.
14:59And 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,
15:07really lent on fresh produce.
15:09And so, I wanna do a dish that sort of builds on that.
15:13I'm gonna do a corn angelotti.
15:14I'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
15:34and a lot of feeling.
15:36And so, I guess, like, going home on a dish that represents your history
15:40and your family would just be, like, devastating.
15:42So, I'm just gonna, like, cook with a lot of love today
15:45and hopefully that will get me through.
15:49Good, Lukey!
15:51Oh, that's a lot of stuff for him, 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 ten 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,
16:08I've gone from thinking I just want to play it safe and stay out of elimination
16:12to I'm gonna take a bit of a risk today again
16:14and see if I can actually put myself in discussions for that $10,000.
16:18Luke, I just saw you wrangling some oki.
16:21What is going on?
16:22Yes.
16:22I'm gonna 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.
16:31Nice.
16:31But I'm thinking I'm gonna cook the paya.
16:32I'm gonna whack it in the freezer, 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, do, like, a charred capstone saffron aioli,
16:45throw on some herbs, some lemon, and 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 gonna try to 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's a timeless classic, but there's no problem playing it safe
17:12because you're not gonna 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 gonna keep going.
17:30Looking good, Hannah.
17:32Choppity-chop-chop.
17:33My family have been sheep farmers, so I'm gonna do shepherd's pie today, but elevated.
17:41My nan, she always made me honey and lemon cake, so I'm doing a honey semi-fredo, um,
17:48with 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.
18:00Same, 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.
18:10I love where Luke is at.
18:12So his family dish that they're known for doing these huge paellas,
18:15but it's also the dish that I'm worried about.
18:17I think he's got the right idea to try and MasterChef it up a little bit,
18:20but as a result, he's sort of deconstructing it.
18:23Ooh.
18:24Yes.
18:25It's either gonna, you know, put him towards the ten 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.
18:37Come on, Min.
18:39Come on, Min.
18:40Come 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, tapioca flour.
18:54Boiling water.
18:55That goes straight into the water.
18:57Oh!
19:04That's not gonna work.
19:05I tried to put it through a potato ricer, and as I'm pressing it through,
19:09it's just breaking apart and it's coming out, so obviously something's not right.
19:13Yeah, it'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!
19:23Come on, guys!
19:24Let's go!
19:25Look at your heart!
19:29Yeah, I'm so frazzled.
19:32Without these noodles, 100% I'm going home.
19:36Pushing in.
19:38Why 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.
20:22I don't feel good until I literally go to bed that night and I'm like, all right, didn't mess that
20:27up.
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, scotch bonnet.
21:06Like, Nigerian 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.
21:35And that 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.
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.
22:04And I'm thinking with the way I can actually make the tomato butter sauce to elevate this dish from a
22:12village dish to a master chef dish.
22:14Really got to hone in and get that sauce absolutely spot on.
22:19Ohpah!
22:19Ohpah!
22:20There it is!
22:21There it is!
22:22Ohpah!
22:22It's going everywhere!
22:27Come on, come in, come on!
22:29This is my third time trying to get it done.
22:31So 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.
22:48Press it.
22:52Oh, wait.
23:04It's not working.
23:08I have no time to try this again.
23:11Pressure cooker's gone off.
23:12I 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.
23:22But I don't have time anymore, so I just need to get everything done.
23:26Come on, come in.
23:28Cook rice.
23:29Cook rice.
23:31Time is running out.
23:33I 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.
23:4415 minutes to go.
23:45Come on!
23:48I 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.
24:03I 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.
24:19So it's a really big push here.
24:21I don't know why I'm cooking three types of seafood.
24:24It's a death wish.
24:25Come on, Luke.
24:26Don't undercook your prawns, buddy.
24:29Don't undercook your bloody prawns, champ.
24:31How's your rice?
24:32How's the crispy bottom going?
24:33It's good.
24:34It just needs to be fried.
24:35Okay.
24:36Yeah, I know.
24:39Come on, Luke!
24:40Pretty much just practicing my exit speech at this point.
24:44I'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.
25:04And, yeah, given the $10,000 on the line, but there's also a black apron on me.
25:08So I'm just really running out of time here.
25:15Looks 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.
25:26Vinny, 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 spring back to my bench and just get the paillette 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.
26:05It's not crispy, it's like slightly burnt.
26:06This 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.
26:24And it's far from that.
26:26So 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!
26:43Get 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 where?
26:57It just beeped.
26:58Yeah, girl!
26:58It's in a meter!
26:59You did it!
27:00That is music to my ears.
27:04I'm so relieved.
27:06Now I can serve the ice cream, I can plate up the dish how I wanted to.
27:11Yeah, I'm really happy.
27:12Oh, it smells so good!
27:14We are wrapping it up in ten!
27:17Five!
27:19Eight!
27:20Seven!
27:21Six!
27:22Five!
27:23Four!
27:25Three!
27:26Two!
27:27One!
27:28That's it, everybody!
27:31How long did you go?
27:33Oh, I don't know.
27:35That was tight.
27:377-4!
27:38One!
27:38One!
27:39One!
27:40One!
27:46Behind us is your family tree, and today we asked you to make us a dish connected to your
27:51roots.
27:52We're looking for the top dish for a huge prize.
27:55$10,000 thanks to Ancestry, but unfortunately the bottom dish will be going home today.
28:02The first dish we'd like to taste belongs to...
28:04Alalu!
28:09Today I'm definitely thinking of my dad especially because he's not here to witness it, so I've
28:13gone 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 on the tasting table before.
28:30Yeah, it felt good to cook this dish.
28:33Ulaulu.
28:35What 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, but my dad loved
28:52to 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.
28:59With 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.
29:32It 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've got balance.
29:53It is just amazing.
29:54It's like magical.
29:57It is amazing.
30:01Nigerian food has spice.
30:03It has sweetness.
30:04It 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.
30:33And you combine that with your little flex, your little secret, like, Nigerian MSG.
30:39The dried crayfish, and we are on.
30:42I like, far out.
30:46Go on, strut off.
30:47What are you doing?
30:47Strut off.
30:48Thanks.
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 Wal-Mart 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.
32:05Oh!
32:06Happy with that?
32:06I get it, I get it, I get it.
32:10Vinny, I think this dish is representin'.
32:15It packs Sicilian punch.
32:18Hannah, please.
32:21I have made you shepherd's pie.
32:26Yeah!
32:27Yeah!
32:28In the MasterChef kitchen.
32:35Deep, rich flavours 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 cook.
32:54And then not being able to make the noodles, meth, 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?
33:05I've actually made my mum's gyam chai art.
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?
33:21I've noticed you've cooked your duck legs under 30 minutes. Do you think that's enough?
33:28I should be.
33:33Should be.
33:51Are you happy with that?
33:53No it should be more tender.
33:55More tender?
34:08Min, the broth is unbelievable.
34:13You can really enjoy all the spices.
34:16Now, I think you guessed the meat is a little bit under.
34:19But my concern is not just that, the meat is also unseasoned.
34:25Min, I think I did miss the noodles a little bit.
34:27Yeah.
34:28And even though you have balanced the broth beautifully to have on its own, once I have it with the
34:33rice, it tastes quite bland.
34:36So you just have to inject it with way more flavour.
34:39I think there's a few flaws mate.
34:41A, I don't think the rice should have been there.
34:45B, I think the broth needed much more oomph and time in the pressure cooker.
34:51And C, the duck, it's dry.
34:54So I'm a bit worried for you, unfortunately.
34:57Thanks mate.
35:03Obviously I am so disappointed.
35:05I'm feeling that I may be in trouble today.
35:13The next dish we'd like to taste belongs to...
35:16Petro!
35:18Today was a very emotionally charged cook.
35:22But I think my Yaya Sophia would be extremely proud of this dish.
35:26It's such a great representation of Cypriot food and also what modern Cypriot food can be.
35:35Petro, what have you made?
35:36I've made Cypriot raviolis.
35:41The filling 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.
35:56So she's left a big, big impact.
36:00Shall we divvy?
36:01Yeah.
36:03The filling is perfect.
36:08The filling is perfect.
36:16The filling is perfect.
36:16Uh, Petro, I think if there's kind of one word that could describe that photo, that dish, it is boss.
36:27Absolute boss.
36:28It really does give us a sense of who you are and where you've come from
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 salty richness to
36:40the dish
36:41And then using the whey as a form of acidity, freshness from mint and then rounding it off with butter
36:47It's really smart and you balance 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
37:15I 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
37:43It 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. I have made a
37:54corn
37:55Angolotti a tomato and strawberry
37:58Consomme and a basil oil
38:02We don't have like a super deep-rooted family history
38:05We don't have a lot of like tradition that goes super far back. So my mom has worked
38:11Extremely hard to create that for us. I can't believe how clear you've got that consomme
38:16And I'm just so curious to see what flavor you've managed to pump into it. Should we eat it? Yeah
38:36I
38:37Love this dish
38:38It's just all these little surprising pops of flavor
38:41So you have managed to squash tons of flavor into this consomme
38:45It's got the slightest hint of the strawberry. It's just really really beautifully balanced lovely acidity
38:51Lovely amount of sweetness and then you bust into those annulotti and you've got that beautiful
38:57Silky sweet corn. It is such a surprising plate of food and you should be incredibly proud of yourself
39:05This is your legacy
39:08Annabelle this is amazing you came up with something very simple very fresh very colorful and
39:15And not easy to reproduce well 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 mom
39:30Oh, it's just like the nicest feeling ever
39:34I'm definitely gonna give her a call and just be like thank you so much
39:45I
39:45I
39:45Made a sour cream rhubarb pie
39:48with
39:50Sour cream ice cream
39:53I
39:54Don't think it's kind of reinventing the wheel too much, you know, but I'm really admire that your medium of
39:59choice
40:00remains sour cream
40:04Pat
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
40:17I think it's under seasoned
40:18The
40:20Tuna 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 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
40:53Think I would have liked the onions to be a little bit softer
40:58Next up grace
41:02This is such a simple dish the flavors are all classics and if you are putting up such a simple
41:08dish it has to be perfect
41:11Grace what have you made?
41:13I 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
41:52You 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
42:18Those simple dishes you just have to like blow us away with how much you hit the nail on the
42:24head with each and every element
42:26And I think that these have just fallen short
42:30Thanks grace
42:32I think I dropped the ball a little bit today especially 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 I'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 like that is paella
43:25There's a lot of flavour in there you'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 and whatever you tried to do to get a
43:39crispy bottom rice
43:40I think you ended up putting so much effort into that that you probably took your eye off the ball
43:44in other places a little bit
43:47Luke, um, if you're going to deconstruct a well known dish it has to be better
43:55And you know what? To 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
44:28$10,000 it'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 your $10,000 richer
45:35Alala
45:42Alala
45:43Aw, they're so happy for you
45:46I can't believe what's happening
45:49It's a great day to do my best cook so far
45:52I've made myself proud
45:54And I've definitely made my family proud
45:59Unfortunately, today
46:02There were four dishes that missed the mark
46:06If I call your name
46:08Step forward
46:11Min
46:16Jack
46:22Luke
46:28Christ
46:34We chose the dish that showed the least technique
46:41Which is why you're going on
46:48Min
46:49Min
46:54It's okay, sorry
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, 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 very 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
47:57It makes my life richer
47:59So much richer
48:02Give it up for Min everybody
48:04I 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
48:22Here we go
48:24That's enough to strike terror into anybody
48:27Here 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 in a 30 second handover
48:40That is not clear
48:44Yeah
48:44Just like going in one ear coming out the other
48:46And how they cut with the chaos
48:50You just went rogue
48:51I don't know what I'm doing
48:52I'm freaking out
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