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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
00:32What I'm trying to say how are you how are you mate
00:38we've seen some fantastic cooking this week but sadly the journey will end for one of you today
00:47so good luck in the master chef kitchen two of the most important things
00:54that 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
01:20Vinny you have that shiny beaming immunity pin did that change how you feel when you walk through the doors
01:26a hundred percent it's like it's like an extra life you know but it's still a big decision to make
01:32and I don't I'm trying to think when is the smartest time to actually use it
01:37well before you make your decision we'll give you all the dates the clock will be set for 75 minutes
01:44and it will start the moment we reveal that first pantry
01:54this is crazy
01:57you'll have access to your under bench staples
02:02every 15 minutes we will reveal a new pantry
02:06each one better than the last
02:09offering more flavors to take your dish to another level
02:13if you wait for the final pantry
02:16you'll have the least amount of time
02:1830 minutes
02:20but you'll also have the best selection of ingredients
02:29oh gosh i'm already feeling so nervous and now it's just like
02:34more more nerves oh so many decisions to make today and you've got to make the right ones
02:40vinnie my man you know the stakes play your pin and head up to the gantry or keep your pin
02:48and cook one in five is not a great odds and they're really really good cooks here so i think
02:55i'm going to play my pit today and make it one in four make it one it will out with
02:59you sorry all right
03:00vinnie 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 this is 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
03:35important so i would love there to be fruit and veggies in that first one
03:45it's herb spices and elia fresh herbs bunched up on this side an abundance of dried spices
03:55what do you got john christophe well a selection of onions garlic aromatic herbs i mean you've got
04:02everything everything possible to make flavor do you want to have a little look yes please come on
04:06it's plenty to see you uh not the fruit and veggies i was hoping for oh can i do something
04:15with this
04:15i don't know any takers what are you thinking about it do i want to stay in for the last
04:23pantry yes i do
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 a 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
04:49oh wow wow what a decision all right here she goes
04:59amy making a decision quickly look at that see how you this kitchen makes people improve in
05:06many ways my strategy with this cook is to take advantage of my time i've chosen herbs
05:15spices and alliums and i'm going to do an onion tart of some kind i've got spices so i can
05:27come up
05:27with a flavor bomb i don't even care what's under those other pantries i'm going to make a spicy herb
05:34butter and i'm going to use that in the pastry and in the topping as well my spiced butter is
05:41a key
05:42ingredient to my dish my butter is going to act as a flavor bomb i put in herbs i put
05:48in some spices
05:49some caraway some chili things that i feel will go together and i'm trying to get it to a really
05:55good
05:55flavor base and blend it in with my butter oh god it smells good doing great lydia today i'm going
06:03to
06:03fight really hard despite the odds because i really want to stay in this competition
06:10eliana absolutely no chance i didn't get that feeling just didn't get the vibe no right annabelle
06:17what do you think's under the next pantry you had a pretty good sniff when you were up here
06:22i don't think it's it doesn't smell fishy okay so you think it's not fish no i don't think it's
06:30fish
06:31i know you've been very quiet yeah i really want to see what's under there i think i can pull
06:36a good
06:36dish up in 60 so i have my fingers crossed that there's something under there that grabs me and i'm
06:40like yeah yeah yeah i would like to go in with a dessert today so i'm really hoping that this
06:48second
06:48pantry reveals fruit i want to see fruit close sophia time to reveal the second pantry please
06:57yes it is fruit and veg and you have 60 minutes on the clock and it's fruit and veg i'm
07:04off
07:05so i see these beautiful strawberries let's start with that that's my base anchor for my dessert today
07:12so i'm grabbing all the strawberries and then i've got to get to my bench i've got to start this
07:16cook i
07:17want my full 60 minutes oh annabelle is deep in thought trust your instincts annabelle
07:38good dishes don't always take time so i want to wait until that last pantry
07:45all right hen let's go as soon as i saw the fruit i thought i can do a dessert with
07:51that
07:51i'm not actually entirely sure what dessert i'm doing yet i'm thinking a strawberry and bay leaf
07:57ice cream today i don't have a dish in mind i just have an ice cream in mind so first
08:01thing i'm going
08:02to do is get my on glaze on and get my strawberries chopped up and then start working out the
08:06rest of my
08:06dish my head is right now just thinking thinking thinking what am i going to do i'm going to get
08:11this
08:11ice cream on first and then i really need to power in and get some sort of other elements up
08:15so that
08:15i'm not just serving an ice cream all right it's like killing me standing here having that clock
08:22ticking down am i stupid to be waiting is this reckless do i just throw my plan out
08:33i need to just make a decision and just pull the trigger and either go or leave into the next
08:37pantry
08:39i think i'm just gonna pull here you go come on here you go annabelle is off and racing 57
08:49minutes
08:50annabelle yeah i've started this race and i am just like riddled with adrenaline i don't have a clear
08:58dish in mind right now i just am grabbing things that i think might go together go annabelle oh goodness
09:04am
09:05i gonna regret this come on annabelle come on annabelle i'm thinking should i have waited
09:11how about that we have only revealed two pantries and already three out of cooks straight to their
09:16benches out the gates yeah it's uh obvious that they value time yeah more than ingredients yeah
09:22po what would you do would you wait until the end for the best ingredients or would you just go
09:28straight up the back i'd go straight up because i'm a baker i can really rely on the pantry staples
09:33yeah i
09:33definitely am more greedy for time yeah i would totally wait like knowing these challenges and
09:41it just gets better and better and you can pretty much guarantee that there's going to be something
09:46that you can put quickly in there and develop max flavor in a short amount of time yeah
09:53oh clear your head yeah clear your head i am feeling a little uncertain of my decision which is not
10:05a good
10:06way to be especially on a um black apron day but it is too late i've just got to stick
10:13with it i still
10:14don't have a super cohesive idea of a dish in mind but i cooked leeks for my audition dish and
10:21so i
10:21wondered if maybe i could draw on similar techniques and try and make a new dish i'm gonna slowly slowly
10:29slow fast roast these leeks so i'm gonna get all my leeks in the oven because they need enough time
10:35to go
10:35really nice and cooked beautifully and nice and soft i'm like how can i create a dish with the ingredients
10:41that i've got i need something to add a bit of texture something to give the dish a bit of
10:47body
10:47i need like a nice fatty creamy base so i'm thinking i've got access to the underbench staples
10:54i'm gonna do a gnocco fritto like a fried pastry um for some crunch and then i'm going to do
11:01a whipped
11:01ricotta on the bottom but i need to motor come on annabelle nice video hannah annabelle you have 50 minutes
11:09to go
11:13go so i've decided i'm going to make lime syrup butter cake and macerated strawberries to go with
11:23strawberry and bay leaf ice cream i'm also going to make a basil oil today because basil and bay leaf
11:28lime and strawberry sound like a really beautiful flavor combo come on hannah go hannah
11:34i really want to show some techniques and nail 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 got lime
11:57bay leaf basil strawberry i would like to add one more element either creme patte or a nice like
12:04whipped vanilla cream to go on top of it as well i think it's getting very crowded already with flavors
12:10so just think about whether you need to or not don't just put something on there for the sake of
12:14creating another element yes there's a lot of flavors going on there think about how they all
12:19uh 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 all right good luck
12:32pose concern about my flavor combos and the pressure is on because i don't want to go home today
12:39i'm really worried and i have no idea what to do
12:53come on out there now you got this give me something good we'll do our best thank you
12:58i'm waiting for the third cloth and i'm hoping there's some protein all right andy jean christophe
13:03can you please reveal the next pantry it's flavor bomb oh yeah
13:13and you have 45 minutes left you've got some speck chorizo looks like anduja pataga some anchovies
13:21obviously some vinegars what do you got jean christophe well you've got different oils and
13:27different condiments you've got truffle i mean look at that they're fantastic you've got some dry
13:32mushrooms you can use these three pantries yeah and start cooking right now with 45 minutes left
13:39on the clock or you wait another 15 minutes and we'll reveal the last pantry yeah and then you
13:45have free reign of every ingredient you can serve this is how i actually cook that's what i have in
13:52my
13:52home all the time i take simple ingredients and i flavor bomb them so realistically i can probably work
13:59with this but is that exactly what i want to do probably not was this what you were hoping for
14:07not
14:07really you wanted something more substantial yeah you gotta think the 15 minutes is it worth it
14:17zaleona 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
14:31my intuition and trust in my gut i'm gonna wait i think you're gonna wait i think i'm gonna wait
14:39it does the saying all good things come to those who wait and fly oh this is so nerve-wracking
14:48this is madness aliona i cannot believe she is holding out i'm now freaking out lydia hannah and annabelle you
14:58have 40 minutes to go
15:06let's feel 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
15:29onions smell great yeah i know right now my onions are where i want them to be i will pop
15:34them in the
15:35oven so they can just keep slow roasting while i prepare my pastry you need a turnout one yeah yeah
15:42to make my pastry i'm mixing butter and flour i need a bit more butter but to bring more flavor
15:49into this dish i'm going to use my spiced butter
15:55a lot of butter yeah i'm a bit nervous about lydia she's got the onions cooking they do look good
16:01the pastry seems like an interesting style of pastry for that kind of tart okay nice lydia good ingenuity
16:19so i've decided to ditch the bay leaf and the lime i think that that's complicating things too much and
16:25just go with basil and strawberry um i'm thinking it's going to be a little cake with a few macerated
16:30strawberries a quenelle of strawberry ice cream and the basil oil so i'm going to get this ice cream on
16:34first and then i really need to power in and get the other elements up because i don't want to
16:38be in
16:38the bottom today i really want to stay here for my strawberry ice cream i'm reducing my strawberries
16:44down and concentrating their flavor as much as possible so that i can get a more punchy strawberry
16:48flavor into my ice cream and 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 re the ricotta is ricotta ring thank goodness because the last time i made ricotta
17:03it was a bit loose so i was a bit nervous they made sure to take it up to the
17:07right temp so yeah
17:08i'm happy this dish is starting to come together for me my ricotta's on the hop my leaks are in
17:16the
17:16oven i need to move on to making the dough for the gnocco fritto gnocco fritto is traditionally a fried
17:23piece of dough it's italian it's the same as a cannoli dough yeah yeah nice but it's got yeast in
17:29it
17:29however we don't have access to it but i do know a way to make it with just self-raising
17:34flour where
17:35it like puffs up you get these beautiful bubbles it's super crispy that's what i'm going to do today
17:40nice addabelle it's going to roll it a little thinner
17:47elena is clearly waiting for this last pantry but who knows what's underneath that and then you've only
17:52got half an hour to figure it out what you're cooking if she doesn't get what she wants i'm really
17:58worried for her and i'm thinking exactly which ingredients i'm going to use i won't have time to
18:06shop around any kind of protein would really do but i don't know what's under that last one eliana i
18:13admire your guts you've only got two more minutes to hold out surely there's going to be a protein under
18:20this fourth option if it makes you feel any better i would have done the exact same thing yeah thanks
18:27andy i'm so ready let's go aliona you got this you got this girl just take this cloth off and
18:36i hope
18:37there's going to be something incredible there sophia and paul are you ready to reveal the last pantry is
18:55oh my gosh seafood oh my god thank god they thank god they finally gave us protein okay i'm gonna
19:02just call us loves olives look how shiny they are those lobby's queen scallop yes i have a great dish
19:10in
19:11mind if i can manage to do this in 30 minutes it's gonna be epic i have the structure of
19:17how i can
19:18create this dish in a really fast efficient way aliana that was the fastest shop i've ever seen in
19:24the masterchef 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 gonna have a cauliflower and miso puree okay to go with it
19:36then i'm gonna make a herby green ancho with kind of like sauce to go on top um and a
19:43little
19:43bagel can you do all of that in just a little over 25 minutes i'm gonna i'm gonna have to
19:48you have to
19:49yeah i have to i have to you got this flavor and make sure the cook on the scallops is
19:53perfect yeah
19:54thanks sophia hey pushing let's go aliona
20:00while my puree is going i start on the green herby sauce like i'm smashing more and more herbs into
20:07it lemon zest lemon the anchovies the garlic just making sure it punches with the flavor come on aliana
20:19i've never worked so fast in the kitchen but i'll do everything in my power to just stay here and
20:28fight another day smells good lids oh that smells beautiful lydia the onions and leeks look soft
20:37they've got color on them so i'm starting to structure this tart so the onions are placed caramelized side
20:45down on 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
21:06there's like a chip yeah ah 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
21:18uh a gnocco fritto okay so gnocco fritto are you looking for the puff or yeah puff and crunch
21:25puff and crunch and will you fill the gnocco fritto with the ricotta no it'll be like a load on
21:30top
21:30situation right so it really is like gnocco fritto spoon dip the ricotta on and in we go yes okay
21:39a lot
21:40on this like it's pretty much a version of chip and dip it is chip and dip but you just
21:46got to ask
21:46yourself is it enough so you just need to concentrate on doing whatever you can to make this the best
21:52version of this dish you can yeah because your place in the competition it depends on it yeah good
21:58luck thank you i am beyond stressed this is really serious i don't know what i was thinking like who
22:07makes
22:07chips 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 just
22:27played 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 feels 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
22:59and then we saw hannah go straight off the bat as soon as that second pantry was lifted yeah
23:03she knew how much time she needed you know she said i'm a 60 minute cook it's good that you
23:07know
23:07yourself and how much time you need yeah will it pay off how about annabelle look i'm i'm still
23:13struggling to piece together the dish she's got gnocchi frito some ricotta and then there were these
23:19leaks for me it just sounded like elements and not an actual dish that was going to be cohesive
23:25up the back and very last aliana she waited because she wanted protein and protein she got
23:31she got the most beautiful array of seafood she knew she only had 30 minutes to cook so she went
23:35straight for those scallops i just hope that she can keep her head on her shoulders and actually pull
23:40off the dish that she's intending yeah um i'm in a world of hurt right now
23:51it's really dawning on me that it could be me that's going home today but i feel like
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 gnocchi frito 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 spice
24:26grinder and just season the gnocchi frito with that oh she's blanching an orange i'm also going
24:33to make an orange and basil oil just to try and add a little bit of acidity and herbaceousness
24:38i'm going to char the outside of the oranges just to release some of those natural oils oh it smells
24:44good oh that orange that orange zest beautiful and i'm going to blend it with some blanched basil
24:50the pressure of wanting to stay is so high i've never felt like i wanted to be in this competition
24:55more than this point now so i'm going to give it everything to stay here today nice work annabelle
25:05that's very aromatic we like you you can stay
25:12my onion tart is in the oven i can now make a side salad with some herbs there's mint there's
25:20dill at my
25:20disposal who needs lettuce when you've got watercress i think that'll make a great salad with the limited
25:27ingredients that i have i feel like i've made the right decision picking uh time over ingredients
25:33today if this tart comes out perfect i'm in a good place you've got this you've got this come on
25:39it doesn't matter when you start it you all have 15 minutes to go
25:55and how's the cake looking yeah good yeah you're good you're good
26:01this is basically your halfway point oh yeah that's how you going uh i think i'm doing quite okay amazing
26:08i have a great concept in mind i just want to make sure the pickle is there as well cauliflower
26:13miso
26:13puree it's almost ready okay and i have a green sauce to go as well it's mint parsley anchovies garlic
26:21and lemon that's another flavor bomb it's going to be really fresh okay for me it's mainly about when
26:29you bite into it there's all the different textures and flavors eliana i'm starting to notice a beautiful
26:35thing that you work best under pressure you have like a spring in your step you're very clear in
26:40what you want to deliver yeah but in saying that you've only got 12 minutes to bring this dish together
26:45yeah yeah i'm pushing it thank you so much thanks i'm moving really fast i have few elements on the
26:51go
26:52but i still haven't started cooking my scallops i need to get on them straight away
26:57go eliana come on girl i'm also the only one that has protein so cooking the scallops has to be
27:07perfect i'm multitasking there's like things flying around my bench but what i cannot rush is making
27:15sure the flavor is there i'm enhancing the cauliflower puree with this miso and i'm balancing my carbs and
27:22anchovy green sauce i'm basting my scallops with brown butter it's going to give that richness
27:27that umami i'm making sure i'm tasting everything yeah yeah um i know my bench looks like a mess but
27:36i'm gonna get there i think clean's not the priority today don't let the clock beat you five minutes to
27:43go
27:52moment of truth it's now or never that tart has to come out whether it likes it or not
27:59now 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
28:23okay this is my entire dish
28:31i'm freaking out
28:44i don't even want to know
28:55what are you doing i'm super nervous it's very important that this tart looks perfect when i flip it
29:03over it's the main element okay
29:13i don't even want to know
29:18i remove the pan
29:22and the pastry just crumbles
29:28oh dear lord
29:33why
29:36it's close to the tart that i wanted
29:38and just not understanding why the pastry crumbled so much
29:43not sure what could have happened it's hard to tell
29:47but i really do hope my flavors carry me through
29:53deep breath deep breath
29:54deep breath come on ladies keep pushing
29:57did you make the right choice we shall see three minutes to go
30:02push push push push push
30:09three minutes to go and my gnocco frutto is ready my basil and orange oil is done
30:16my ricotta's done my leaks come into the oven they are cooked and they're really soft but
30:23when i look down at my dish i just see elements there's no cohesion and it's just like weighing in
30:30the back of my mind like have i done enough
30:32it'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
30:44in terms of flavors i took on what i said and i pulled back to the things that i know
30:48work
30:48which is basil and strawberries they've seen together so i'm happy with that gorgeous hannah
30:54good job get it on the plate 30 seconds to go
30:58here you go come on come on
31:01cheers finishing touches season season
31:03yes aliona it's all coming together come on come on come on come on come on my scallops are cooked
31:10perfectly and my cauliflower puree tastes amazing my curd and anchovy green sauce tastes great
31:17make it look perfect i hope waiting for the ingredients really paid off
31:22go eleona time is up in 10
31:26five eight seven six five four three two five
31:42good job guys well done guys smashed it
31:48i'm having serious regrets my whole strategy was to wait until the last pantry and
31:54i just like got really scared and got cold feet and just like made this like snap decision
32:01and i'm really regretting my decision i should have waited oh i really hope i don't go home
32:07yeah
32:17damn it why don't what is
32:30increasing ingredients and decreasing time is a masterchef classic i think it was really interesting
32:34for 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 i'm actually so proud of my dish i'm so happy i trusted my instincts
32:59and i'm so happy i waited until the last cloth
33:02i am leona hi hello these are my flavors like i don't think i could have done any better i
33:12just hope
33:12the judges enjoy it aliana what have you made i made a miso cauliflower puree some bun series collops
33:20finished with brown butter pickled apple and some shallots and a green sauce with herbs and anchovies
33:28now you chose to hold out all the way to the end to get all of the ingredients how do
33:34you feel right
33:35choice i feel like i've made the right choice um i think walking today in in the kitchen i felt
33:42i really needed to go with my guts almost like was waiting for the feeling to pull me in the
33:48right
33:48direction um yeah i'm really happy keep doing what you do yeah thank you thanks aliana thank you so much
33:57okay good 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 flavor
34:30that collie miso puree is so delicious and sweet and rich it took this dish from something
34:39that is simple into just having that extra little touch to make it you know just just a little bit
34:45fancy to make us know that she is serious about this competition and she really wants to stay
34:50i absolutely admire waiting keeping looking on the fourth pantry what is under this cloth looking
35:00back behind those free cooks going crazy and still choosing the most delicate protein the scallops but
35:09what is amazing is she kept and returned the sweetness of the scallops and that's so important
35:18she definitely economized on time but punched hard with flavor i think she made really good decisions
35:25everything on that shell makes sense and plays a really important part there's backing yourself and then
35:32there's leaving yourself 30 minutes to cook like if that came out at a restaurant you wouldn't think
35:37that the the chefs are producing that in 30 minutes it's pretty incredible i think this will be huge for
35:44her
35:47good luck good luck
35:51this competition is the most incredible thing i have ever done in my life
35:56and i don't want it to end but this dish is not my best idea however i'm hoping that all
36:07of the elements
36:07on the plate are at least executed well and that i've done enough to stay safe
36:27i've done a gnocca frito and then i've done a whipped ricotta some roasted leeks and then a basil and
36:36orange oil
36:38it's a tough challenge it was i have a lot of regret about the avenue that i've gone down
36:45i wish i had waited until the end i know i can cook seafood quite quickly and i know i
36:52can cook
36:52seafood well why did you go early then i just like acted on an impulse which is something that i
36:57try not
36:58to do in this kitchen i try and think really strategically and today i didn't and i guess
37:05i'm really regretting that you are a smart cook a cook that kind of feels her way through
37:14the ingredients yeah and when you're clouded like that it's very hard to cook it's very hard to cook
37:20you're putting extra pressure on yourself yeah i think i that's you summed exactly how i felt you
37:26gotta learn to back yourself yeah thank you we'll take your dish now annabelle thank you thanks guys
37:32thanks annabelle having the long strips of leaks confuses me like you would think that this looks
37:41like you're just going like that but then you've got like yeah longer it's it just confuses me i feel
37:46like annabelle is 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
38:20just such an odd dish if i was cooking for my place in the competition and you know you had
38:26a
38:26one in four chance of going home i would never cook this dish with the ingredients that i had on
38:32hand
38:32and the amount of time that i had to execute a dish i just feel like there's a real brain
38:37fog
38:38with annabelle walking in today and it's really transferred onto the plate
38:42well luck is the way she cooked the leeks with the tomatoes enough carrots very well proportioned
38:49very gentle you can see the leeks are cooked very well this is phenomenal i thought the ricotta was
38:55technically very well made and then the um gnocco fritto was really nice and short it's a really
39:02surprising dish from annabelle i think it's just the pressure that got to her today and then i think when
39:06vinnie played his pin i think that just sort of raised her panic and it's just caused her to like
39:11think a bit erratically sometimes it's small inconsistencies like this that can send people home
39:19good luck luck good luck hannah
39:22today i took advice on from pot making sure i keep it quite simple when it comes to flavor combos
39:31so i really hope it works out for me hey hannah hey hello
39:42i have made you a syrup cake macerated strawberries basil oil and a strawberry ice cream
39:54beautiful thank you hannah thanks thanks hannah good luck thank you it's very inviting
40:00mm-hmm
40:05so
40:32I'm actually quite pleased for her because in 60 minutes she's done four elements which
40:36I believe are absolutely top the ice cream clearly is a strawberries but what she's done and that was
40:43very smart and very modest is she's managed to condense the strawberry down and what we get in
40:50this ice cream is this pretty condensed flavor I think that's absolutely a delight with the cake
40:58I think there's some stunning work here you know the ice creams got a beautiful consistency the
41:03cake that lovely golden edge around the outside there's all good work there I really appreciate
41:09that she's cooked a whole cake and not just punched it out of a sheet so it's got a nice
41:13rise nice and
41:14buttery crumbs quite lovely I really really appreciate that 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
41:25so I think she'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
42:07Lydia tell us please what have you made I'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 have been taking it easy back at home enjoying your retirement I am NOT I'm not ready to
42:55retire
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 um
43:11and it just feels
43:12weird but and good to just not worry about anybody else and just worry about me I'm really enjoying it
43:21we're going to test your dish Lydia thank you so much thank you Lydia thank you well done thank you
43:31let'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
43:47oh no no no no no no thank you
44:08I'm afraid to say but this is no tart and I think it goes back from the measuring clearly there's
44:14too
44:14much fat I think using short crust was the wrong pastry chose but even so this is not even a
44:24short
44:25crust I wonder if she made a rough bath she had 75 minutes she should have it's a shame because
44:32I smell
44:33lovely she's a proper cook but I think there is definitely a big thought there that pastry it's not
44:41only so short that it's a crumble it is just so oily from all of that butter yeah I think
44:50she tried
44:50to fancy this up too much I think she treated the onions a bit like how you would cook like
44:56say apples
44:56when she should have I think just gone the traditional way just slice the onions and just
45:01cook them down so they were nice and caramelized but I feel like the spice work is beautiful
45:08I think Lydia went in with a solid game plan because if all this was done correctly I wouldn't
45:15have missed any of the other ingredients that were on sale today in our increasing decreasing challenge
45:21but 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
45:40time and ingredients
45:43the honor took a huge gamble and went all in on ingredients
45:50leaving 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
46:21Annabelle you jumped at the fruit and veg and your elements were well made but they lacked connection
46:32Lydia you chose time over ingredients but it was your choice of pastry to let you down it was also
46:40poorly executed unfortunately it was an issue we just couldn't overlook I'm sorry Lydia you're going home
47:06saying goodbye to someone who's left such a mark in this competition isn't easy Lydia
47:12you've had so many hits since you've been here Lydia that charred octopus and leak the avgalemino
47:19with chicken meatballs and halloumi and those incredible maple and bacon lukematis
47:25you are a real treasure
47:30this experience has been
47:33the most incredible thing I've ever experienced
47:39the environment is so nurturing I've enjoyed meeting all of you the level of sophistication
47:50around the food is was so inspiring
47:53Vinny are you going to miss Lydia yeah of course
47:57she was like a Greek yeah yeah even though I'm not Greek I'm not that old by the way
48:04I liked cooking next to her all the time and just hearing her have a conversation with herself
48:11I did see her swear at the pot a few times
48:14yeah look there is a lot of talking to myself happening
48:21Lydia this competition is just the beginning
48:23I hope so
48:24well yeah
48:25but unfortunately for now we have to say goodbye
48:31you need such a great thing
48:33oh thank you so much
48:35as painful as this is
48:37I'm very proud of myself
48:38I'm super proud of myself
48:40oh dear
48:42oh
48:44let's go girl
48:45hearing those positive comments about my cooking
48:50my cooking
48:51from the judges
48:53just
48:54knowing that
48:55someone of their caliber
48:57has enjoyed what I've cooked
48:59that's been the highlight
49:01because I'm going to miss you so much
49:03miss you too
49:05thank you
49:06thank you
49:07thank you
49:07thank you
49:09give it up for Lydia everybody
49:11yay
49:19next week on MasterChef Australia
49:22it's Aussie Classics Week
49:25and you can't get more Aussie than these legends
49:29it's Curtis Stone
49:31there he is
49:33Robert Owen
49:35yeah
49:37I thought crocodiles were an adrenaline rush
49:40being in the kitchen mate
49:41that is ten times harder
49:42and with cooks this talented
49:45it's a revelation
49:46congratulations
49:47good job
49:48good job
49:48yes yes yes yes yes yes
49:49that is so good
49:51it's an absolute cracker of a week
49:54that is a damn tasty dish
49:57that is dynamite
49:59it's fantastic
50:00in fact you know what
50:02I'm going to cry
50:10yes yes there are
50:11that can be very recent
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