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M.A.S.T.E.R.C.H.E.F Australia - Season 18 Episode 21 - Elimination Challenge: Heritage
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Short filmTranscript
00:23I'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 little things hanging down
00:38and suddenly I'm like oh it's like pictures in the tree it's so cute is it a family tree
00:46that is really sweet
00:51wow oh my god Annabelle what the hell why are you doing that I'm blowing out birthday candles
01:00get off my back
01:01oh you're so cute it's so fat oh my god is that grace that's me oh yeah all right I
01:13was cute
01:14who is that is that grace it is so exciting to see all the other contestants families and little
01:23baby faces I see my nan on there with me it's such a beautiful moment and people are getting very
01:37emotional oh you're right it's quite emotional it's so amazing to see everyone's photos I'm over here
01:46the one going for the food oh these little cuties
01:50oh man you guys are setting me off too
01:59we're being inspired by nostalgia all this week today it's the nostalgia of your cultural heritage
02:06your family's history
02:11Aliana how important is your cultural background to you
02:15oh gosh
02:21okay I think I've been 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 like that all the time
02:36but I just like feel so much more connected to my grandparents and my father as well I know you
02:46can
02:46relate to that a lot oh yeah yeah I see my journey here when I was a contestant as such
02:51a massive
02:52reclaiming of my culture that that did so much for me Lydia tell us about your photo
03:00they're they're my grandparents every photo is taken in front of a spit
03:05absolutely
03:12Petro you got a family spit yeah yeah we got a lot of spits
03:16yeah nice what's going on in the photo who we got
03:19uh that's actually my dad my grandfather his uncles and his grandfather back in Cyprus and
03:29they're hand winding the spit so they would all take turns yeah they went through a lot just out of
03:34nowhere they just started getting the bombed on and they had to um that's a flee their homes
03:41and then they came here um as refugees so it's always um yeah we've come up with a very strong
03:48strong sorry um yeah they went through quite a lot um so it's a very special photo and uh yeah
04:03can
04:03definitely see where my love of um spitzers come from dad got a gas barbecue for a month and then
04:09threw it out he's like no i can't i can't make this work alalu you've shown us a lot of
04:18your culture
04:19already in this kitchen but like what does it mean to see that family photo on that family tree in
04:24the
04:24master chef kitchen yeah no it's crazy because um you know my dad's in that photo he passed away a
04:30few
04:36years ago i started cooking seriously probably five six years ago after he passed away so he
04:42hasn't seen the side of me
04:46seeing my dad's face in the kitchen it was just like a collision of worlds that
04:50i didn't realize would have meant so much this is something that he would have loved to witness
04:55and i'd have loved for him to witness and it's sad that he's not here to kind of just experience
05:01all
05:02of this so um it means it means a lot that you know it's up here and he's part of
05:07this somehow
05:09you and everyone out there like you gotta use that emotion today like this is such powerful stuff
05:15and when you're deciding on the dish when you're executing the dish just have that feeling with you
05:20the whole time dot and aaron you won immunity yesterday so well done you're safe you can head
05:26up to the gantry following your family history and discovering your ancestry helps you understand
05:36who you are as a person and as a cook today we want you to bring us a dish that's
05:43inspired by your
05:44family tree but remember it is an elimination and the least impressive dish will send it to make
05:51at home however to inspire you to absolutely go for it thanks to ancestry we'll be giving the top dish
06:04a dish ten thousand dollars oh yeah ten thousand dollars are you joking ten thousand dollars for
06:17cooking a dish that that is not what i expected walking into the kitchen today
06:26you have 75 minutes to cook a dish connected to your roots this is more than just cooking
06:34it's about honoring where you came from and telling that story through food
06:40we want you to celebrate your family tree guys challenges like this is what cooking is all about
06:47so bon courage because it's an elimination day today and bon chance because the 10 grand
06:57your time stop now
07:07first thing that comes to mind when it comes to my heritage is
07:12home it's one of the few things that we can call purely cyprian
07:23wow what a beautiful tribute to our contestants family trees and their ancestry i think one of the
07:29things that always fascinates me about food is it punches across everything loss of language even a
07:35loss of a lot of the culture the food is the thing that just keeps penetrating through all the generations
07:41so i think we're going to see a lot of food today that the contestants feel really strongly connected to
07:48i love this challenge for elimination day because my best cooks have been when i've tapped into my
07:52heritage and i feel best when i'm cooking nigerian food in this kitchen so i'm making a forero with
07:58semu a forero is a stewed vegetable dish usually like spinach so today i'm using silverbeet and semu is
08:05just semolina this is inspired by my family you know my dad really enjoyed meals like this and
08:11so it feels good to make it here in this kitchen today i know i'm the master chef kitchen and
08:16there's
08:16a certain degree of finesse um that this place demands but i don't want to jeopardize the heritage
08:22of the dish i look at the family tree and i'm like you know what i'm going og i'm going
08:27original
08:28so today i'm not holding back i'm making this dish how my dad loved being here
08:33if there was an option come down and cook for the 10d but risk your place in the competition
08:42what'd you do i'd do it oh sour cream maybe you reckon of course sour it has to be sour
08:50cream
08:52yeah patty look at us two wogs mate making pasta
09:02i'm making separate raviolis with halloumi ricotta and mint
09:08this definitely comes from my ear this is one of the um first things i remember making with her
09:15my yeah sophia is a really great cook and she cooks with a lot of love and she just wants
09:21to
09:21make people happy and to feed people so this is a really special cook for me today
09:28i really haven't done too many cypriot dishes at all so far this is the first time
09:32so i'm kind of proud to wave the cypriot flag today and do something with a little bit of a
09:38modern
09:38twist looking good petro
09:42how cool that's so cute look at little min baby min
09:48come on man come in mate we've seen it time and time again in this competition you obviously have a
09:54really strong connection to your ancestors yes i think throughout the competition i've been wanting to
09:59cook and showcase malaysian food and malaysian food heritage and that's what i'm going to try to do
10:05again today the dish i've decided to cook today is gem chai art based on my mom's family recipe
10:11it's actually a salted vegetable duck soup it's one of those dishes that is such a big part of
10:17our family and particularly our chinese senior tradition there's duck and chicken mustard greens
10:25sour plums there's also dry spices typically you would cook the soup for two hours but obviously
10:32we don't have two hours so i will be using the pressure cooker come on man yeah got it got
10:37it
10:37how much time you need in the pressure cooker oh like 30 minutes okay get it on yeah you're coming
10:43up to 15 minutes left yep i'm gonna serve the come try out with noodles
10:49i'm actually loving this challenge because this is exactly um uh the kind of food i really enjoy
10:56cooking i'm doing some stuffed onions luck in em come on so today i'm doing my grandma's rendition of
11:04a one ton herbal soup that she used to make for me when i was sick so today i'm making
11:11basically it's
11:11like our family's celebration food golden syrup dumplings i'm doing it with a wattle seed ice cream as
11:16well we've been using wattle seed in my family for like ages now we want to taste your story 45
11:23minutes to go
11:24i don't know what time on hey grace hello let's get into it what's the dish um i'm doing uh
11:32the mr wolf ice cream sundae right because mr wolf is your parents yeah back in the day okay
11:40mr wolf is no longer yeah but it will live in our hearts forever through dishes like this
11:44yeah is it the og in terms of the components or have you like grace applied it no it pretty
11:50much
11:50is og a vanilla ice cream raspberry sorbet chocolate sauce and a little biscotti yeah love it you just
11:56got to get like the components perfect because it's so simple it is exactly it is um i'm glad you
12:02know
12:02that yeah this was the dessert that was on the menu at my parents restaurant when i was growing up
12:07we would
12:07eat there three nights a week for me this is like the most nostalgic thing ever to put in my
12:12mouth
12:12and i think if the elements and components are perfect i think it should be able to keep me out
12:18of
12:18the bottom i take the young glaze out of the blast chiller it's probably not cold enough
12:24but i need to hurry up because i really need time to churn in the machine this is really pushing
12:30it i don't
12:31know if it's gonna set i've told the judges okay yeah i'm gonna be putting up an ice cream sundae
12:37oh
12:37my god that's crazy what temperature does your ice cream have to get to is it negative 30 yeah
12:42and to give them that without the ice cream would be a huge fail oh my god
12:56i don't think my ice creams are gonna set i'm just so worried about the vanilla ice cream look at
13:03this
13:04hasn't even done anything yet
13:08how thin it is i'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 could you plan b
13:24basically my ice cream looks really weird and i'm really worried it's not going to set
13:29so i am going to make a little backup thick custard um instead i love it love it grace
13:41oh leona you're doing good i'm making today my mom's and my grandma's uh sour cream rhubarb pie
13:49but i'm making some ice cream to go with it sour cream sour cream good in pie and sour cream
13:55and ice
13:56cream very good doubling up in sour cream today today i'm making my grandma's tuna casserole so i'm doing
14:03sesame crusted um yellow fish mustard and lemon veloute a sourdough crouton sitting on top and a
14:10herb oil you know a really homely classic but still with that refined look so that's the plan
14:15looking good pat
14:18today i'm making a dish from sicily and from my childhood as well as dish our family loves they're
14:24called impanate it's basically sicilian pasty so it's going to have some sausage some veg
14:29cheese chili really really nice farmers markets and pasta are tradition in our family and so that's
14:38what i'm going to do today i feel like i don't really have a very like rich cultural background
14:47i was like born in australia raised in australia my parents are from australia but when i think of my
14:52food heritage i just go straight to my mom my earliest food memories are of making pasta and
15:00i'm sort of like helping mom she's the one that ignited that interest in food and i think of the
15:05farmers markets and i think how much she just really really lent on fresh produce and so i want to
15:11do a dish that sort of builds on that i'm going to do a corn angelotti i'm going to be
15:15doing a tomato
15:16and strawberry consomme to go with it and then like a really beautiful vibrant basil oil i know
15:22that my ingredient choice and flavor combination is quite great i want it to be really fresh i want
15:28to taste the raw fruit in it i never want to go home but i guess today like there's a
15:33lot of emotion
15:34in the room today and a lot of feeling um and so i guess like going home on a dish
15:38that represents
15:39your history and your family would just be like devastating so i'm just gonna like cook with a lot of
15:45love today and hopefully that will get me through good lukey oh that's a lot of stuff wrong brother
15:53i'm very excited for this challenge what a challenge it's all about family tree and i got quite a big
15:58family tree given i've got four brothers and uh as if it wasn't good enough already they've thrown 10
16:03grand on top of it so uh this is a challenge i do not want to miss out hearing that
16:07there's ten
16:08thousand dollars on the line i've gone from thinking i just want to play it safe and stay out of
16:12elimination to i'm going to take a bit of a risk today again and see if i can actually put
16:16myself
16:16in discussions for that ten thousand dollars luke i just saw you wrangling some oki what is going on
16:23i'm going to do my take on my parents player okay the best bit of the player is always like
16:28the
16:28soccer at the crispy bottom bottom rice but i'm thinking i want to cook the player i'm going to whack
16:33it in the freezer to cool really quickly uh-huh and then sear that in a pan so i just
16:38get like the
16:38crispiest bottom you've ever seen and then pile the seafood all up on top do like a chard capsicum
16:44saffron aioli throw on some herbs some lemon and i feel like it should be delicious it sounds
16:50delicious okay thank you have you made it before uh i've done my dad's player before i've not tried
16:55this twist but uh i feel like i can do it today i'm going to try spruce it up by
17:01doing a sort of a
17:02deconstructed pie i've not done this technique before but i think i've seen it done online good
17:07life it's a bit of a risk given that piers at times classic but there's no point in playing it
17:12safe
17:12because you're not going to win ten thousand dollars playing it safe
17:20today i am making um a take on my dad's pork ribs first cook without the immunity pin look i've
17:27been
17:27here before i've done it without the immunity pin so i'm just going to keep going looking good hana
17:32choppity chop chop my family have been sheep farmers so i'm going to do shepherd's pie today
17:38but elevated for my nan she always made me honey and lemon cake so i'm doing a honey semifredo um
17:47with a lemon crumb honey twill and a burnt lemon honey caramel oh that looks beautiful jack
17:57there is some good looking stuff out there yeah i'm excited same same i'm feeling really happy for
18:03olalu today he's cooking a dish today that's making his eyes sparkle and i can see he's got clarity i
18:10love
18:11where luke is at so his family dish that they're known for doing this huge paella is but it's also
18:16the dish that i'm worried about i think he's got the right idea to try and master chef it up
18:20a little bit
18:20but as a result he's sort of deconstructing it oh yes it's either gonna you know put him towards
18:27the 10 grand or send him home if he really doesn't make it i'm excited about min's dish
18:33but it's like a sour duck and vegetable soup sounds delicious come on man come in looking good
18:42my soup is in pressure cooker so now i need to start on my noodles i'm making rice noodles it's
18:47actually based on po's recipe that she made a few weeks ago rice flour tapioca flour boiling water
18:55that goes straight into the water i try to put it through a potato ricer and as i'm pressing it
19:09through it's just breaking apart it's coming out so obviously something's not right yeah it's not
19:14coming together i'm gonna try it again we want to taste your family history 30 minutes to go
19:30yeah i'm so frazzled without these noodles a hundred percent i'm going home push him in
19:53come on i've tried making two batches of noodles it's not worked out i have no idea what's going
20:05wrong i'm gonna try making a third batch i'm hoping this will work out better if i can't figure this
20:13out then i will have an incomplete dish because i'm just serving soup feeling all right you never i don't
20:23feel good until i literally go to bed that night and i'm like all right didn't mess that up my
20:29pasta
20:30dough is made that consomme is delicious it's enough umami salty sweet it's got enough sourness in it
20:38and you can taste all of the flavors that i want going on and my corn feeling is shady to
20:42be quite
20:44looking good annabelle as a whole dish when you eat it you just think of like fresh seasonal produce
20:52that's very much like my mom would just be like love it so um my stew base is going it's
21:00like nicely
21:00seasoned so things are moving on that so the stew base what we were is capsicum onion and scotch bonnet
21:07like nigerian cooking is very maximalist you know the more stuff you put in the better it's considered
21:12it's all about the flavor you know it's about the depth in the flavor with some of the
21:17spices and ingredients the locust being the crayfish nigerians we always want that like meat's got to
21:22be in the dish somewhere the me i've gone for a chuck uh and i'm about to start making the
21:26semolina
21:27uh in here i'm sticking to tradition i definitely want the judges to enjoy this food the way
21:35i do at home and that means going in with my hands so i want the semolo to be like
21:39a really good
21:40vessel so that you can start to get a handful and enjoy the effort with it this is going to
21:46be
21:46as close traditional as i can get it
21:51this is like my spin on the dish so there's no real blueprint um i'm just going to have to
21:57trust
21:57my gut and trust my flavors so for my version of Cypriot raviolis i'm making my ricotta from scratch
22:05and i'm thinking with the way i can actually make a tomato butter sauce to elevate this dish from a
22:12village dish to a master chef dish really got to hone in and get that sauce absolutely spot on
22:18oh oh god everywhere
22:27come on come in come on this is my third time trying to get it done so hopefully i'll get
22:33it done probably
22:33this time um but yeah i don't think i have time to make another batch i almost guarantee you it's
22:39related to the water not being hot enough it needs to be boiling water straight into it
22:46i put the third batch of dough through the right side press it
23:05it's not working
23:06i have no time to try this again pressure cooker's gone up i need to spend time balancing that broth
23:16and
23:16finishing it up i would have liked to allow it to sit in the broth a bit longer but i
23:23don't have
23:23time 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 carb element to go
23:38with the
23:38soup keep your eye on the prize because it's a big one 15 minutes to go come on
23:48i think it needs quite a bit longer than 15 minutes to set so um there's actually nothing i can
23:54do
23:55i'm working on this custard now um we'll just have to see
24:01there's only 15 minutes left i need to get this pie in the pan whack it in the freezer set
24:06it and i need
24:06that thing to cool as quickly as possible 15 minutes to go and i need to kind of get my
24:11whole
24:11dish together i'm really behind time i need to cook my seafood i need to finish off the pie in
24:18a pan
24:18and i need to assemble it all so it's a really big push here i don't know why i'm cooking
24:23three
24:23tops of seafood it's a death wish come on look don't undercook your prawns buddy don't undercook your
24:30bloody prawns champ how's your rice how's crispy bottom going it's good it just needs to be fried
24:35fried okay yeah i know pretty much just practicing my exit speech at this point i'm pretty confident i'm
24:58i'm just not cooked damn like everything is just a bit behind where it needs to be and yeah given
25:06there's 10 000 on the line but there's also a black apron on me so i'm just really running out
25:10of time here
25:16looks beautiful emily i'm making the longest noodle in master chef history i've decided
25:21oh it's hot all right one more and that's it
25:26mini it's smelling insane keep using your emotions five minutes to go
25:39there's five minutes to go and my rice is still in the freezer it's not fully set but i just
25:44don't
25:44have time to waste i sprint back to my bench and just get the pie in the pan
25:54why is that sticking
25:57i'm trying to check if the bottom's crispy and i realize i haven't used a non-stick pan i've used
26:01a stainless steel and it's just completely stuck to the bottom it's not crispy it's like slightly burnt
26:07this is turning into a dog's breakfast
26:15that 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
26:28myself in a fair bit of trouble with that i've had a few scares in the kitchen already but this
26:31is the
26:32first one where i'm seriously thinking to myself this could be the end of my time in the master
26:36chef kitchen give it everything you've got two minutes to go let's go get it on the plate guys
26:46oh my god at this point i'm thinking how will i plate this custard like
26:51how am i gonna reinvent this dish and then oh my god it worked it just beeped yeah it's gonna
26:58be done
27:00that is music to my ears i'm so relieved now i can serve the ice cream i can plate up
27:09the dish how i
27:09wanted to um yeah i'm really happy oh it smells so good we are wrapping it up in ten
27:17nine nine eight seven six five four three two one that's it everybody
27:30i don't know
27:35how was time
27:37behind 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 ten thousand dollars thanks to ancestry but
27:58unfortunately the bottom dish will be going home today the first dish we'd like to taste belongs to
28:08olalu today i'm definitely thinking of my dad especially because he's not here to witness it so
28:13i'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
28:26mate there is a pep in your step i've never seen that walk down to the tasting table before
28:31yeah it felt good to cook this dish olalu what have you made i've made a forero with semo
28:42what inspire you with this dish so this dish is one that when i was younger i wasn't that crazy
28:51about
28:51but my dad loved to hear it and now i really do like this so you're supposed to take some
28:56of your
28:56so melina yeah with your hands with your hands that's what i said i'll tell you something i don't
29:01like sticky fingers but i'm gonna do it now you're not gonna see me doing that many times in my
29:10life
29:26i absolutely love it
29:32it is super
29:38incredible everything is seasoned perfectly
29:41but what is amazing is what you did with this the seminar is quite natural that's very clever if
29:49that was seasoned it would not be the same effect so you got balance it is just amazing it's like
29:55magical
29:58it's amazing
30:01nigerian food has spice it has sweetness it has funk and this feels like the first time you really
30:08haven't held any of that back mate the dish for a stew like it's got so much freshness and brightness
30:16i was not expecting that everything still has texture but more importantly everything still has flavor
30:24the scotch bonnet is just ringing throughout the whole dish and then the beef that's the thing that
30:30is cooked to perfection it's starting to melt in your mouth and you combine that with your little flex
30:36your little secret like nigerian msg the dried crayfish and we are on i like far out
30:52i've made myself proud i feel i have made my dad proud and it means a lot
31:00next dish you'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 and i've also
31:11done a cucumber pickle those ribs just melt in your mouth and they have that beautiful sort of sweet
31:17char sioux caramel-y goodness running through all of it you should be super proud of yourself caspar
31:25i've got my nan's golden syrup dumplings we've got the water seed ice cream there
31:29we've got like a walmart and ginger crumb can we eat it please easily the best golden syrup dumplings
31:35have had easily emily
31:38i 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
31:55next up
31:56vinnie i've made a sicilian empanata with a salsa verde
32:04oh yeah oh i get it i get it i get it
32:11vinnie i think this dish is a represent
32:16impact sicilian punch hannah please
32:21i have made you shepherd's pie
32:28in the master chef kitchen
32:35deep rich flavors in that ragu just 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 meant i didn't spend enough time on the duck and the
33:00soup
33:01min what have you made and how does it connect you to your family tree i've actually made my mum'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 should we dive in yeah
33:21i've noticed you've cooked your duck legs under 30 minutes do you think that's enough i should be
33:32it should be
33:51Are you happy with that?
33:53No, it should be more tender.
33:55More tender?
34:10Min, the broth is unbelievable.
34:13You can really enjoy all the spices.
34:16Now, I think you guessed the meat is a little bit tender,
34:19but my concern is not just that.
34:22The 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
34:31to have on its own, once I have it with the rice,
34:33it tastes quite bland.
34:36So you just have to inject it with way more flavour.
34:39I think there's a few flaws, mate.
34:42A, I don't think the rice should have been there.
34:45B, I think the broth needed much more oomph and time
34:50in the pressure cooker.
34:51And C, the dark, it's dry.
34:54So I'm a bit worried for you, unfortunately.
34:57Thanks, mate.
34:59Good luck.
35:03Obviously, I am so disappointed.
35:06I'm feeling that I may be in trouble today.
35:13The next dish we'd like to taste belongs to Petro.
35:19Today 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
35:30and also what modern Cypriot food can be.
35:35Petro, what have you made?
35:36I made Cypriot raviolis.
35:41The filling is grated halloumi, ricotta,
35:44fresh mint, dried mint and some cracked pepper.
35:48Growing up, my Yaya would make this dish
35:51and it's one of the first memories I can remember
35:54making food with her.
35:57So she's left a big, big impact.
36:00Shall we divvy?
36:01Yeah.
36:17Uh, Petro, I think if there's kind of one word
36:19that could describe that photo,
36:23that dish,
36:25it is boss.
36:27Absolute boss.
36:28It really does give us a sense of who you are
36:31and where you've come from
36:32and I think that was really important today
36:33to convey that through your dish.
36:35I know how much you wanted to highlight halloumi,
36:37which you've definitely done.
36:38It gives this real salty richness to the dish.
36:41And then using the whey as a form of acidity,
36:44freshness from mint
36:46and then rounding it off with butter.
36:48It's really smart
36:49and you've balanced this dish perfectly.
36:51Top stuff, mate.
36:55Petro, I love how this dish tastes like
36:58it is really tied to your Cypriot roots.
37:00I love that interplay of the dairy with the mint.
37:04It just makes it such a refreshing dish.
37:06I think it's a really beautiful take
37:08on something that's really personal to you.
37:10You've done a great job.
37:11Great, guys.
37:14That's good.
37:16I would never have picked this for today.
37:19You know, elimination, just trying to stay safe.
37:22But now I feel like I could be in the running
37:24to 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.
37:38Strawberry and tomato,
37:39not always your most straightforward flavour combination.
37:43It makes sense in my brain.
37:45I hope it makes sense in theirs.
37:48Annabelle, tell us what you've made today
37:50and how it connects you to your family tree.
37:53I have made a corn angnolotti,
37:56a tomato and strawberry consomme,
37:59and a basil oil.
38:02We don't have, like, a super deep-rooted family history.
38:06We don't have a lot of, like, tradition
38:07that goes super far back.
38:09So my mum has worked extremely hard.
38:12to create that for us.
38:14I can't believe how clear you've got that consomme.
38:17And I'm just so curious to see
38:19what flavour you've managed to pump into it.
38:22Shall we eat it?
38:22Yeah.
38:37I love this dish.
38:39It's just all these little surprising pops of flavour.
38:42So you have managed to squash tonnes of flavour into this consomme.
38:45It's got the slightest hint of the strawberry.
38:48It's just really, really beautifully balanced.
38:51Lovely acidity, lovely amount of sweetness.
38:53And then you bust into those angnolotti
38:56and you've got that beautiful, silky, sweet corn.
39:00It is such a surprising plate of food.
39:03And you should be incredibly proud of yourself.
39:05This is your legacy.
39:08Annabelle, this is amazing.
39:11You came up with something very simple, very fresh, very colourful,
39:15and not easy to reproduce.
39:18Well done to you.
39:19I absolutely love it.
39:25The fact that I was able to put up a dish
39:28that was really like a tribute to my mum,
39:31oh, it's just like the nicest feeling ever.
39:33Thank you, too.
39:35I'm definitely going to give her a call
39:36and just be like, thank you so much.
39:40Oh, God.
39:43Alyona.
39:45I made a sour cream brubarb pie
39:48with sour cream ice cream.
39:53I don't think it's kind of reinventing the wheel too much, you know,
39:57but really admire that your medium of choice remains sour cream.
40:04Pat.
40:07I've made to you grandma's tuna casserole.
40:10Bet it didn't look quite like that.
40:13I've taken it, uh, inspiration from the flavours.
40:17Pat.
40:18I think it's under-seasoned.
40:19The tuna, I think, in particular,
40:22just needed, like, a whack of salt.
40:25Jacques.
40:28Today I've done a honey semifredo
40:30with a lemon crumb,
40:32a honey twill,
40:34a burnt lemon honey caramel.
40:38The dish is definitely too sweet.
40:41Yeah.
40:42Lydia.
40:44I have made stuffed onions,
40:47also known as a yemista 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.
41:04The flavours are all classics,
41:07and if you are putting up such a simple dish,
41:09it has to be perfect.
41:11Grace, what have you made?
41:13I made the Mr. Wolf ice cream sundae.
41:16So I've done a vanilla bean ice cream and a raspberry sorbet,
41:19a chocolate sauce,
41:20and an almond biscottine.
41:50I think this was an interesting choice.
41:52You know, because, like, it's a vanilla ice cream,
41:55it's a raspberry sorbet,
41:56it's a chocolate sauce and a biscotti.
41:59And 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.
42:18Those simple dishes,
42:19you just have to, like, blow us away
42:22with how much you hit the nail on the head
42:25with each and every element,
42:27and I think that these have just fallen short.
42:30Thanks, Grace.
42:32I think I, um, dropped the ball a little bit today,
42:36especially with a dish that means so much to me,
42:39so I'm definitely starting to be concerned.
42:42Next up, it's Luke.
42:49Swinging 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.
42:57Luke, what have you made us?
42:58I have made you the Harris family version of a seafood paella.
43:13Luke.
43:16You've made risotto.
43:20Probably because it's missing that crispy bottom.
43:22Like, 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's a little bit over as well.
43:34And I think because the pan trick and the freezer trick
43:38and whatever you tried to do to get a crispy bottom rice,
43:41I think you ended up putting so much effort into that
43:43that you probably took your eye off the ball in other places a little bit.
43:50Luke, if you're going to deconstruct a well-known dish,
43:53it 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
44:04is 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 is exactly that.
44:13Paella didn'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.
44:25Good luck.
44:28$10,000, it's gone out the window.
44:31I think the only thing I'm thinking about now
44:32is keeping my spot in this competition.
44:35I'm definitely nervous.
44:37I truly do think today was the day
44:39I 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, honour your roots,
44:57and show us why cooking runs through your veins.
45:02Now, we're looking for a top and bottom dish.
45:07For the top, there is a $10,000 prize.
45:15Deciding was no easy task
45:17because there were several dishes that truly deserved it.
45:22But there was one dish we kept on thinking about.
45:29Congratulations!
45:30You're $10,000 richer.
45:35O'Lala!
45:36O'Lala!
45:43Oh, they're so happy for you!
45:47I can't believe what's happening.
45:49It's a great day to do my best cook so far.
45:53I'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,
46:08step forward.
46:11Min.
46:16Jack.
46:22Look.
46:28Grace.
46:34We chose the dish
46:36that showed
46:38the least technique.
46:41Which is why
46:43you're going home.
46:49Min.
46:54It's okay, Sarah.
46:55It's okay.
46:56I'm so sorry, Min.
46:58Okay.
46:59We are sorry to lose you
47:00in this competition.
47:04You've been absolutely fantastic.
47:07Pat,
47:08you're good mates with Min.
47:09What did you love about having him here?
47:17It's really tough.
47:20He's taught me so much.
47:22Amazing, Min.
47:23He'll be your best friend for life.
47:29Min,
47:30it's really tough saying goodbye,
47:32but
47:33unfortunately,
47:33the time has come.
47:36Well done, Min.
47:37Thank you, mate.
47:41Obviously,
47:41I'm very sad.
47:43I tried my best,
47:44and today,
47:46my best just wasn't good enough.
47:48It's probably one of the
47:49best experiences of my life.
47:51I've met
47:52so many amazing people here.
47:55I think I've made
47:56lifelong friends here.
47:58It makes my life richer,
48:00so much richer.
48:06I think my wife will be looking forward
48:08to having proper meals again
48:11when I get home.
48:18Tomorrow night.
48:20It's the team relay.
48:24That's enough to strike
48:26terror into anybody.
48:28Here we go.
48:30Strap in,
48:31because this classic challenge
48:33Oh my God,
48:34this is wild.
48:35will test their communication.
48:37You cannot say situation
48:39in a 30-second handover.
48:41That is not clear.
48:42Yeah.
48:42All right.
48:43All right.
48:43All right.
48:43All right.
48:44Just like going in one ear,
48:46coming out the other.
48:46And how they cope
48:48with the chaos.
48:50You just went rogue.
48:52I don't know what I'm doing.
48:53I'm freaking out.
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