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00:19I'm walking in today pretty intimidated there's only five of us in an elimination
00:25it's not great odds that's really weighing on me we've seen some fantastic cooking this week
00:41but sadly the journey will end for one of you today so good luck in the master chef kitchen
00:51two of the most important things that go hand in hand are time and ingredients
01:01today you'll need to decide which one matters more to you because in this challenge as your
01:10ingredients increase your cooking time decreases it's a proper master chef classic
01:20Vinnie you have that shiny beaming immunity pin did that change how you feel when you walk through
01:26the doors 100% it's like it's like an extra life you know but it's still a big decision to
01:31make
01:32and I don't I'm trying to think when is the smartest time to actually use it well before you make
01:39your
01:39decision we'll give you all the dates the clock will be set for 75 minutes and it will start the
01:46moment we reveal that first pantry this is crazy you'll have access to your underbench staples every
02:0215 minutes we will reveal a new pantry each one better than the last offering more flavors to take your
02:12dish
02:12to another level if you wait for the final pantry you'll have the least amount of time 30 minutes
02:20but you'll also have the best selection of ingredients oh my gosh I'm already feeling so nervous and now
02:33it's just like more more nerves oh so many decisions to make today and you've got to make the right
02:38ones
02:40Vinnie my man you know the stakes play your pin and head up to the gantry or keep your pin
02:47and cook
02:50one in five is not a great odds and they're really really good cooks here so I think I'm gonna
02:56play my pit today and make it one in four make it one it will out with you sorry all
03:00right Vinnie hand it over
03:09Vinnie's played his pin and now I have a 25% chance of going home so it doesn't really
03:14help the nerves knowing that the odds have just gone up going from five to four it's pretty intense
03:21I actually feel sick I know I feel sick okay let's get ready 75 minutes is on the clock
03:29John Christophe and Andy would you please reveal the first pantry both time and ingredients are important
03:36so I would love there to be fruit and veggies in that first one
03:45it's herb spices and earlier
03:48fresh herbs bunched up on this side an abundance of dried spices what do you got John Christophe
03:57well selection over onions garlic aromatic herbs I mean you've got everything everything possible to make
04:04flavor do you want to have a little look yes please come on it's plenty to see you
04:09ah not the fruit and veggies I was hoping for oh can I do something with this I don't know
04:17any takers what are you thinking about it do I want to stay in for the last pantry yes I
04:24do
04:24but do I think I can cook something in 30 minutes and no I can't onions what's wrong with onions
04:31nothing is wrong with onions onions are vegetable I believe I can cook something yeah I'm taking the
04:38time yeah right I'm going Lydia's going oh she's going I'm going she's going okay okay Lydia
04:49oh wow wow what this is journey all right here she goes
04:59hey me making a decision quickly look at that see how you this kitchen makes people improve in many
05:06ways my strategy with this cook is to take advantage of my time I've chosen herbs spices and aliens
05:16and I'm going to do an onion tart of some kind I've got spices so I can come up with
05:27a flavor bomb I don't
05:29even care what's under those other pantries I'm going to make a spicy herb butter and I'm going to use
05:35that in the pastry and in the topping as well my spiced butter is a key ingredient to my dish
05:44my
05:44butter is going to act as a flavor bomb I put in herbs I put in some spices some caraway
05:50some chili
05:51things that I feel will go together and I'm trying to get it to a really good flavor base and
05:57blend it
05:58in with my butter oh god it's doing great Lydia today I'm going to fight really hard despite the odds
06:06because I really want to stay in this competition Eliana absolutely no chance I didn't get that
06:13feeling just didn't get the vibe no right Annabelle what do you think's under the next pantry you had
06:19a pretty good sniff when you were up here I don't think it's seafood we saw it doesn't smell fishy
06:26okay so you think it's not fish no I don't think it's fish I know you've been very quiet
06:33yeah I really want to see what's under there I think I can pull a good dish up in 60
06:37so I have
06:38my fingers crossed that there's something under there that grabs me and I'm like yeah yeah yeah I
06:41I would like to go in with a dessert today so I'm really hoping that this second pantry reveals fruit
06:49I want to see fruit hi Sophia time to reveal the second pantry please
07:02and it's fruit and veg I'm off
07:05get in there Hannah so I see these beautiful strawberries let's start with that that's my
07:10base anchor for my dessert today so I'm grabbing all the strawberries and then I've got to get to
07:15my bench I've got to start this cook I want my full 60 minutes
07:32oh Annabelle is deep in thought trust your instincts Annabelle good dishes don't always take time
07:40so I want to wait until that last pantry all right hand let's go as soon as I saw the
07:49fruit I thought I
07:50can do a dessert with that not actually entirely sure what dessert I'm doing yet I'm thinking a
07:55strawberry and bay leaf ice cream today I don't have a dish in mind I just have an ice cream
08:00in
08:00mind so first thing I've got to do is get my on glaze on and get my strawberries chopped up
08:04and then
08:05start working out the rest of my dish my head is right now just thinking thinking thinking what am I
08:10gonna do I'm gonna get this ice cream on first and then I really need to power in and get
08:13some sort
08:14of other elements up so that I'm not just serving an ice cream all right it's like killing me standing
08:21here having that clock ticking down am I stupid to be waiting is this reckless do I just throw my
08:30plan
08:31out I need to just make a decision and just pull the trigger and either go or leave into the
08:37next pantry I
08:39think I'm just gonna I started this race and I am just like riddled with adrenaline I don't have a
08:58clear dish in mind right now I just am grabbing things that I think might go together oh goodness am
09:08I
09:08I'm thinking should I have waited how about that we have only revealed two pantries and already three
09:15out of cooks straight to their benches out the gates yeah it's obvious that they value time yeah
09:21more than ingredients yeah hi what would you do would you wait until the end for the best ingredients or
09:27would you know I go straight up I'd go straight up because I'm a baker I can really rely on
09:32the pantry
09:32staples yeah I definitely am more greedy for time yeah I would totally wait like knowing these
09:40challenges and it just gets better and better and you can pretty much guarantee that there's going to
09:46be something that you can put quickly in there and develop max flavor in a short amount of time yeah
09:53oh clear your head yeah I am feeling a little uncertain of my decision which is not a good way
10:06to be
10:07especially on a black apron day but it is too late I've just got to stick with it I still
10:14don't have a
10:15super cohesive idea of a dish in mind but I cooked leeks for my audition dish and so I wondered
10:21if maybe
10:22I could draw on similar techniques and try and make a new dish I'm gonna slowly slowly slow fast roast
10:30these leeks so I'm gonna get all my leeks in the oven because they need enough time to go really
10:36nice
10:36and cooked beautifully and nice and soft I'm like how can I create a dish with the ingredients that I've
10:41got I need something to add a bit of texture something to give the dish a bit of body I
10:48need
10:48like a nice fatty creamy base so I'm thinking I've got access to the under bench staples I'm gonna do
10:55a
10:56gnocco fritto like a fried pastry for some crunch and then I'm going to do a whipped ricotta on the
11:02bottom
11:02but I need to motor come on Annabelle nice so I've decided I'm gonna make lime syrup butter cake and
11:21macerated strawberries to go with strawberry and bay leaf ice cream I'm also gonna make a basil oil
11:26today because basil and bay leaf lime and strawberry sound like a really beautiful flavor combo come on
11:32Hannah I really want to show some techniques and now these flavors because I don't want to go home
11:42Hannah have you had a bit of time to figure out the other elements I'm going to do a strawberry
11:47bay
11:47leaf ice cream a lime syrup soaked butter cake a basil oil macerated strawberries okay so you've
11:56got lime bay leaf basil strawberry I would like to add one more element either creme patte or a nice
12:04like whipped vanilla cream to go on top of it as well I think it's getting very crowded already with
12:10flavors so just think about whether you need to or not don't you put something on there for the sake
12:14of
12:14creating another element yes there's a lot of flavors going on there think about how they all
12:19are whether they're in sync with one another flavor profile wise yeah you're only one of four cooks
12:25today so your dessert has to be absolutely on point I know okay yeah right good luck pose concern about
12:33my
12:33flavor combos and the pressure is on because I don't want to go home tonight I'm really worried and I
12:41have
12:41no idea what to do come out there now you got this give me something good we'll do our best
12:57thank you I'm
12:59waiting for the third cloth and I'm hoping there's some protein all right Andy Jean Christophe can you
13:04please reveal the next pantry it's flavor bomb yeah and you have 45 minutes left you've got some speck
13:17chorizo looks like anduja pataga some anchovies obviously some vinegars what do you got Jean Christophe well
13:25you've got different oils and different condiments you've got truffle I mean look at that fantastic you've got some dry
13:32mushrooms you can use these three pantries and start cooking right now with 45 minutes left on the clock or
13:40you wait
13:40another 15 minutes and we'll reveal the last pantry yeah and then you have free reign of every ingredient you
13:47can serve
13:49this is how I actually cook that's what I have in my home all the time I take simple ingredients
13:54and I flavor bomb them so
13:57realistically I can probably work with this but is that exactly what I want to do probably not
14:05was this what you were hoping for not really you wanted something more substantial yeah you gotta think
14:11the 15 minutes is it worth the 15 minutes is it worth it
14:16Zalione is still not cooking not yet legend I love it
14:23I still really want some protein and I'm like getting that pull back so I'm just gonna go with my
14:31intuition and
14:33trust in my gut I'm gonna wait I think you're gonna wait I think I'm gonna wait does the saying
14:41all good
14:42things come to those who wait apply oh this is so nerve-wracking this is madness
14:51Eleona I cannot believe she is holding out I'm now freaking out
14:56Lydia Hannah and Annabelle you have 40 minutes to go
15:06where's my nice I'm feeling calm I found it at this point I feel like I've made the right decision
15:12picking time over ingredients okay my vision for this tart is an upside down tart so it'll have the
15:21caramelized onions down the bottom with the pastry on top and then turned upside down for serving good onions not
15:29great yeah no
15:31right now my onions are where I want them to be I will pop them in the oven so they
15:35can just
15:36keep slow roasting while I prepare my pastry you ever turn out one yeah yeah to make my pastry I'm
15:44mixing butter and flour
15:46I need a bit more butter but to bring more flavor into this dish I'm going to use my spiced
15:52butter
15:55she put a lot of butter yeah I'm a bit nervous about Lydia she's got the onions cooking
16:00they do look good the pastry seems like an interesting style of pastry for that kind of tart
16:07okay nice Lydia good ingenuity
16:13Poe's come up and she's sort of indicated that I should not complicate things too much just get up a
16:18good dish
16:18so I've decided to ditch the bay leaf and the lime I think that that's
16:23complicating things too much and just go with basil and strawberry
16:27I'm thinking it's going to be a little cake with a few macerated strawberries a quenelle of strawberry
16:31ice cream and the basil oil so I'm going to get this ice cream on first and then I really
16:35need to
16:36power in and get the other elements up because I don't want to be in the bottom today I really
16:39want
16:39to stay here for my strawberry ice cream I'm reducing my strawberries down and concentrating their
16:45flavor as much as possible so that I can get a more punchy strawberry flavor into my ice cream
16:49and I puree that sieve it through before I put it into my own glaze
16:53oh you can smell the strawberry yeah yeah gorgeous
16:59ricotta-y the ricotta is ricotta-ing thank goodness because the last time I made ricotta it was a bit
17:04loose so I was a bit nervous they made sure to take it up to the right temp so yeah
17:08I'm happy
17:10this dish is starting to come together for me my ricotta's on the hop
17:15my leeks are in the oven I need to move on to making the dough for the gnocco fritto
17:20gnocco fritto is traditionally a fried piece of dough it's italian it's the same as a cannoli dough
17:26yeah yeah nice but it's got yeast in it however we don't have access to it but I do know
17:32a way to
17:33make it with just self-raising flour where it like puffs up you get these beautiful bubbles it's super crispy
17:38that's what I'm going to do today nice Annabelle it's going to roll it a little thinner
17:47Alyona is clearly waiting for this last pantry but who knows what's underneath that and then
17:52you've only got half an hour to figure it out what you're cooking
17:55if she doesn't get what she wants I'm really worried for her
18:01and I'm thinking exactly which ingredients I'm going to use I won't have time to shop around
18:08any kind of protein would really do but I don't know what's under that last one
18:13Alyona I admire your guts you've only got two more minutes to hold out surely there's going to be
18:19a protein under this fourth option if it makes you feel any better I would have done the exact same
18:25thing yeah thanks Andy I'm so ready let's go Alyona you got this you got this girl just take this
18:34cloth
18:35off and I hope there's going to be something incredible there Sophia and Po are you ready to reveal the
18:41last pantry is
18:55oh my gosh seafood oh my gosh thank god they thank god they finally gave us protein okay I'm going
19:02to
19:02do scallops loves scallops look how shiny they are those lobbies queen scallops yes I have a great dish in
19:11mind if I can manage to do this in 30 minutes it's going to be epic I have the structure
19:17of how I can
19:18create this dish in a really fast efficient way Alyona that was the fastest shop I've ever seen in the
19:24masterchef kitchen you waited until the end you got seafood it paid off yes what are you cooking I'm
19:30making some fancier scallops then I'm going to have cauliflower and miso puree okay go with it
19:36then I'm going to make a herby green anchovy kind of like sauce to go on top and a little
19:43bagel
19:44can you do all of that in just a little over 25 minutes I'm going to I'm going to have
19:48to you have
19:49to yeah I have to I have to you got this flavor and make sure the cook on the scallops
19:53is perfect
19:54yeah thanks Sophia hey pushing let's go Alyona
20:00while my puree is going I started on the green herby sauce like I'm smashing more and more herbs
20:07into it lemon zest
20:11lemon the anchovies the garlic just making sure it punches with the flavor
20:17come on Alyona I've never worked so fast in the kitchen
20:23but I'll do everything in my power to just stay here and fight another day
20:31smells good lids oh that smells beautiful lydia the onions and leeks look soft they've got color on them
20:39so I'm starting to structure this tart so the onions are placed caramelized side down
20:46on some spice butter with a little bit of sugar and the pastry is going on top
20:53put the tart in the oven with the appropriate amount of time to spare
20:58I'm feeling okay not stressed I might pull it off
21:06feels like a chip yeah yeah okay Annabelle gnocco fritto can you run me through like this dish
21:13so I'm going to be doing a whipped ricotta and then some like slow cooked leeks on top
21:19of gnocco fritto okay so gnocco fritto are you looking for the puff or yeah puff and crunch
21:25puff and crunch will you feel the gnocco fritto with no it'll be like a load on top situation
21:31right so it really is like gnocco fritto spoon dip the ricotta on and in we go yes okay a
21:40lot
21:40riding on this like it's pretty much a version of chip and dip it is chip and dip but you
21:46just
21:46got to ask yourself is it enough so you just need to concentrate on doing whatever you can to make
21:51it's the best version of this dish you can yeah because your place in the competition it depends
21:56on it yeah good luck thank you I am beyond stressed this is really serious I don't know what I
22:05was
22:05thinking like who makes chips and dip in an elimination challenge
22:20just over 20 guys just over 20. we've got the best of both worlds here I feel like I loved
22:26what
22:27just played out because we've got Lydia cooking with 75 minutes and only allium spices and herbs and then
22:33all the way down the other end of the scale we've got aliana who's waited to the end and she's
22:37got
22:37seafood and everything else that came before how good what do you think about Lydia's choice I think
22:42she's made a very good shows because it's something that she feel comfortable with and I think that's
22:47very important because time tick on so quickly so she's doing an onion tart so we should be having
22:53the most amazing dish you know that you sit down on the terrace oh yeah and then we saw hannah
23:01go
23:01straight off the bat as soon as that second pantry was lifted yeah she knew how much time she needed
23:05you know she said i'm a 60 minute cook it's good that you know yourself and how much time you
23:09need
23:09yeah will it pay off how about annabelle look i'm still struggling to piece together
23:14the dish she's got yoko frito some ricotta and then there were these leaks for me it just sounded like
23:21elements and not an actual dish that was going to be cohesive up the back and very last aliana she
23:27waited because she wanted protein and protein she got the most beautiful array of seafood she knew
23:33she only had 30 minutes to cook so she went straight for those scallops i just hope that she can
23:37keep her
23:38head on her shoulders and actually pull off the dish that she's intending yeah um i'm in a world of
23:49her right now it's really dawning on me that it could be me that's going home today but i feel
23:56like
23:57i'm in too deep now it's a bit too late to pivot and make a new dish i'm just worried
24:03if i made the
24:04wrong decision with this dish so i'm just going to try to evolve the dish i need to add something
24:10to
24:10really make this dish look like it belongs on the menu of a wine bar rather than just a chips
24:16and dip
24:16situation i think i might grab some fennel and make a fennel salt to season the gnocco fritto with
24:21i'm toasting off some fennel seeds in a pan and i'm going to blitz them with a bit of salt
24:25in the
24:26spice grinder and just season the gnocco fritto with that oh she's going to talk to an orange
24:31i'm also going to make an orange and basil oil just to try and add a little bit of acidity
24:37and
24:38herbaceousness i'm going to char the outside of the oranges just to release some of those natural oils
24:43oh it smells good oh that orange that orange zest beautiful and i'm going to blend it with some
24:49blanched basil the pressure of wanting to stay is so high i've never felt like i wanted to be in
24:55this
24:55competition more than this point now so i'm going to give it everything to stay here today nice work
25:03annabelle that's very aromatic we like you you can stay my onion tart is in the oven i can now
25:15make a
25:16side salad with some herbs there's mint there's dill at my disposal who needs lettuce when you've got
25:23watercress i think that'll make a great salad with the limited ingredients that i have i feel like i've
25:30made the right decision picking uh time over ingredients today if this tart comes out perfect
25:36i'm in a good place you've got this you've got this it doesn't matter when you start it you all
25:44have 15
25:44minutes to go
25:54and how's the cake looking yeah good yeah you're good
25:59this is basically your halfway point oh yeah that's how you going uh i think i'm doing quite
26:07okay amazing i have a great concept in mind i just want to make sure the pickle is there as
26:12well
26:12cauliflower miso puree it's almost ready okay and i have a green sauce to go as well it's mint parsley
26:19anchovies garlic and lemon that's another flavor bomb it's going to be really fresh okay for me it's
26:28mainly about when you bite into it there's all the different textures and flavors eliana i'm starting
26:34to notice a beautiful thing that you work best under pressure you have like a spring in your step
26:39you're very clear in what you want to deliver yeah but in saying that you've only got 12 minutes to
26:44bring this dish together yeah yeah i'm pushing it thank you so much thanks i'm moving really fast
26:50i have few elements on the go but i still haven't started cooking my scallops i need to get on
26:56them
26:56straight away i'm also the only one that has protein so cooking the scallops it has to be perfect
27:08i'm multitasking there's like things flying around my bench but what i cannot rush is making sure the
27:15flavor is there i'm enhancing the cauliflower puree with this miso and i'm balancing my herbs and anchovy
27:22green sauce i'm basing my scallops with brown butter it's going to give that richness that umami
27:27i'm making sure i'm tasting everything yeah yeah um i know my bench looks like a mess but i'm gonna
27:37get there i think colin's not the priority today don't let the clock beat you five minutes to go
27:52moment of truth it's now or never that tart has to come out whether it likes it or not
27:58now i'm gonna have to invert this tart i've had 75 minutes to make this dish plenty of time so
28:07it should
28:08be perfect
28:11what are you doing plate choice is heavy tart is heavy
28:19i'm struggling yes of course we had to pick the heaviest plate
28:24this is my entire dish
28:31i'm freaking out
28:44i don't even want to know
28:55what are you doing what are you doing i'm super nervous it's very important that this tart
29:01looks perfect when i flip it over it's the main element i don't even want to know
29:19i remove the pan and the pastry just crumbles
29:36it's close to the tart that i wanted and just not understanding why the pastry crumbled so much
29:43not sure what could have happened it's hard to tell but i really do hope my flavors carry me through
29:52all right deep breath deep breath deep breath come on lids keep pushing you do make the right
29:58shots we should see three minutes to go
30:09three minutes to go and my gnocco fruto is ready my basil and orange oil is done my ricotta's done
30:18my leaks come into the oven they are cooked and they're really soft but when i look down at my
30:24dish i just see elements there's no cohesion and it's just like weighing in the back of my mind like
30:31have i done enough it's this dish just chips and dip holy moly you got it you got it
30:39that looks great hannah well done nice hannah beautiful in terms of flavors i took on what
30:46i said and i pulled back to the things that i know work which is basil and strawberries they
30:51sing together so i'm happy with that gorgeous hannah good job get it on the plate daddy seconds to go
31:04it's all coming together come on my scallops are cooked perfectly and my cauliflower puree tastes
31:13amazing my curd and i'm shelby green sauce tastes great make it look perfect i hope waiting for the
31:21ingredients really paid off go eleona time is up in ten nine eight seven six five four three two one
31:43good job guys well done guys smashed it i'm having serious regrets my whole strategy was to wait
31:53until the last pantry and i just like got really scared and got cold feet and just like made this
31:58like
31:58snap decision and i'm really regretting my decision i should have waited oh i really
32:05hope i don't go home yeah
32:30increasing ingredients and decreasing time is a master chef classic i think what's really
32:34interesting for these four contestants because it made them really analyze their own personalities
32:38yeah it's like they answered the question what they value more in this kitchen ingredients or time
32:43okay let's test the first dish good luck
32:53i'm actually so proud of my dish i'm so happy i trusted my instincts and i'm so happy i
33:00waited until the last cloth hello hello these are my flavors like i don't think i could have done
33:10any better i just hope the judges enjoy it aliana what have you made i made a miso cauliflower puree
33:18some bun seared scallops finished with brown butter pickled apple and some shallots and a green sauce with herbs and
33:26anchovies now you chose to hold out all the way to the end to get all of the ingredients how
33:34do you feel
33:35right choice i feel like i've made the right choice um i think walking today in in the kitchen i
33:41felt
33:42i really needed to go with my guts almost like was waiting for the feeling to pull me in the
33:48right direction
33:49um yeah i'm really happy keep doing what you do yeah thank you thanks aliana thank you so much okay
33:57good luck thank you thank you
34:02there you go thank you
34:22i got one word but i'm gonna say it three times flavor flavor flavor that collie miso puree is so
34:34delicious and sweet and rich it took this dish from something that is simple into just having that extra
34:42little touch to make it you know just just a little bit fancy to make us know that she's serious
34:48about
34:48this competition and she really wants to stay i absolutely admire waiting keeping looking on the
34:56fourth pantry what is under this cloth looking back behind those three cooks going crazy and still
35:04choosing the most delicate protein the scallops but what is amazing is she kept and returned the sweetness
35:14of the scallops and that's so important she definitely economized on time but punched hard with flavor
35:22i think she made really good decisions everything on that shell makes sense and plays a really important
35:29part there's backing yourself and then there's leaving yourself 30 minutes to cook like if that came
35:36out at a restaurant you wouldn't think that the the chefs are producing that in 30 minutes it's pretty
35:41incredible i think this will be huge for her good luck good luck of course
35:51this competition is the most incredible thing i have ever done in my life
35:57and i don't want it to end but this dish is not my best idea
36:04however i'm hoping that all of the elements on the plate are at least executed well
36:10and that i've done enough to stay safe
36:25annabelle what have you made i've done a gnocca frito and then i've done a whipped ricotta
36:32some roasted leeks and then a basil and orange oil it's a tough challenge it was i have a lot
36:42of
36:42regret about the avenue that i've gone down i wish i had waited until the end i know i can
36:49cook seafood
36:50quite quickly and i know i can cook seafood well why did you go early then i just like acted
36:55on an
36:55impulse which is something that i try not to do in this kitchen i try and think really strategically and
37:02today i didn't and i guess i'm really regretting that you are a smart cook a cook that kind of
37:12feels
37:12her way through the ingredients yeah and when you're clouded like that it's very hard to cook it's very
37:20hard to cook you're putting extra pressure on yourself yeah i think i that's you summed exactly
37:25how i felt you gotta learn to back yourself yeah thank you we'll take your dish now annabelle thank
37:31you thanks guys thanks annabelle
37:36having the long strips of leaks yeah confuses me like you would think that this looks like you're just
37:41going like that but then you've got like yeah longer it's it just confuses me i feel like annabelle
37:46is confused as well yeah i hope it doesn't eat as confusing as we probably all are
38:15i think there's definite proof that annabelle can cook on this plate flavor wise it's tasty but it's just such
38:21an odd dish
38:22if i was cooking for my place in the competition and you know you had a one in four chance
38:27of going
38:28home i would never cook this dish with the ingredients that i had on hand and the amount
38:33of time that i had to execute a dish i just feel like there's a real brain fog with annabelle
38:39walking
38:39in today and it's really transferred onto the plate well luck is the way she cooked the leaks with the
38:46tomatoes enough carrots very well proportioned very gentle you can see the leaks are cooked very well
38:53this is phenomenal i thought the ricotta was technically very well made and then the um
38:59gnocca fritto was really nice and short it's a really surprising dish from annabelle i think it's just
39:04the pressure that got to her today and then i think when vinnie played his pin i think that just
39:08sort of
39:09raised her panic and it's just caused her to like think a bit erratically sometimes it's small
39:14inconsistencies like this that can send people home
39:19good luck luck
39:21good luck hannah thank you today i took advice on from pot making sure i keep it quite simple
39:29when it comes to flavor combos so i really hope it works out for me hey hannah hello
39:42i have made you a syrup cake macerated strawberries basil oil and a strawberry ice cream
39:53beautiful thank you hannah thanks thanks hannah good luck thank you it's very inviting
40:32i'm actually quite pleased for her because in 60 minutes she's done four elements
40:36which i believe are absolutely top the ice cream clearly there's strawberries but what she's done
40:42and that was very smart and very modest is she's managed to condense the strawberry down
40:49and what we get in this ice cream is this fruity condensed flavor i think that's absolutely a delight
40:56with the cake i think there's some stunning work here um you know the the ice cream's got a beautiful
41:02consistency the cake that lovely golden edge around the outside there's all good work there i really
41:08appreciate that she's cooked a whole cake and not just punched it out of a sheet so it's got a
41:13nice rise
41:13nice and buttery crumbs quite lovely i really really appreciate that um i think the basil oil is really
41:20lovely it's bright green it tastes exactly like the herb but balances with the rest of the cake so i
41:26think
41:26she's done a really really good job and i'm happy for her good luck lids thank you
41:38walking my dish up i'm feeling very nervous
41:44hey lydia hi there's still hope that the flavors of that butter and the onions
41:55will keep me safe even though that pastry is really short lydia tell us please what have you made
42:10i've made a onion tart with just a little fresh salad
42:19are you happy with what you've delivered um the pastry just looks awfully short i'm comfortable with
42:28everything else you sound a bit surprised about the pastry why i've made this pastry before i've just
42:37never had it not hold or be that short so lydia tell us why did you jump into this competition
42:47you could be taking it easy back at home enjoying your retirement i i'm not i'm not ready to retire
42:56i've really enjoyed um concentrating on me um i know that sounds a little bit selfish but i've just
43:04spent a lot of time sort of um being like a support act for everyone else in my life
43:10um and it just feels weird but and good to just not worry about anybody else and just worry about
43:17me
43:18i'm really enjoying it
43:21we're gonna test your dish lydia thank you so much thank you lydia thank you well done thank you
43:31okay let's have a closer look what do you think i'm so worried about the pastry yeah
43:39there's no cutting guys it's just it's literally like sand parting sand
44:08i'm afraid to say but this is not tart and i think it goes back from the measuring
44:13clearly there's too much fat i think using short crust was the wrong pastry chores but even so
44:23this is not even a short crust i wonder if she made a rough bath she had 75 minutes she
44:30should have
44:31it's a shame because i smell lovely she's a proper cook but i think there is definitely a big thought
44:38there that pastry it's not only so short that it's a crumble it is just so oily from all of
44:47that butter
44:48yeah um i think she tried to fancy this up too much i think she treated the onions a bit
44:54like how
44:54you would cook like say apples when she should have i think just gone the traditional way just slice
45:00the onions and just cooked them down so they were nice and caramelized but i feel like the spice work
45:06is beautiful i think lydia went in with a solid game plan because if all this was done correctly i
45:14wouldn't have missed any of the other ingredients that were on sale today in our increasing decreasing
45:20challenge but the execution is so far away from where it needs to be
45:34to close out the week we presented you two of the most crucial things in this kitchen
45:41time and ingredients
45:44liona took a huge gamble and went all in on ingredients leaving yourself just 30 minutes
45:55but it paid off what you lacked in time you made up in flavor well done you are safe
46:14there is no doubting that was an intense challenge annabelle you jumped at the fruit and veg
46:25and your elements were well made but they lacked connection lydia you chose time over ingredients
46:35but it was your choice of pastry to let you down it was also poorly executed
46:43unfortunately it was an issue we just couldn't overlook
46:47i'm sorry lydia you're going home
47:06saying goodbye to someone who's left such a mark in this competition
47:09this competition isn't easy lydia you've had so many hits since you've been here lydia
47:16that charred octopus and leek the avgolamino with chicken meatballs and halloumi
47:22and those incredible maple and bacon lucumites you are a real treasure
47:30this experience has been
47:34the most incredible thing i've ever experienced the environment is so nurturing i've enjoyed meeting
47:46all of you the the level of sophistication around the food is was so inspiring
47:52vinnie are you gonna miss lydia yeah of course she was like a greek uh greek yeah yeah even though
48:00i'm
48:00not greek i'm not that old right away no no no no i liked um cooking next to her all
48:06the time and
48:07just hearing her have a conversation with herself it's all right lydia you guys don't worry i did see
48:12her swear at the pot a few times yeah yeah look there is a lot of talking to myself happening
48:21lydia this competition is just the beginning i hope so oh yeah but unfortunately for now we have to say
48:30goodbye
48:34as painful as this is i'm very proud of myself i'm super proud of myself
48:44let's go girl hearing those positive comments about my cooking my cooking from the judges just
48:54knowing that someone of their caliber has enjoyed what i've cooked that's been the highlight because
49:01i'm going to miss you guys i'm going to miss you so much
49:05thank you thank you
49:37i thought crocodiles were an adrenaline rush being in the kitchen mate that is ten times harder
49:43and with cooks this talented it's a revelation congratulations good job good job yes yes yes yes
49:49yes yes yes that is so good it's an absolute cracker of a week that is a damn tasty dish
49:57that is
49:57dynamite it's fantastic in fact you know what i'm gonna cry
50:04for the kids
50:04so
50:04so
50:10Transcription by CastingWords
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