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00:00This season on MasterChef, we are making history.
00:03Oh, my God!
00:05Because for the first time ever,
00:06we'll have partners in the kitchen.
00:08Husbands and wives, mothers and daughters,
00:10best friends, even divorced couples.
00:13Give her a nice kiss.
00:15This is MasterChef Dynamic Duos.
00:17We're here, baby!
00:19This season, we will crown two MasterChefs.
00:21We have the best chemistry.
00:23We are here to take the title.
00:25And who's in charge?
00:26Fight over that a little bit.
00:29Joe and myself will be joined by a brand-new judge.
00:33Tiffany Derry!
00:34Oh, yes!
00:36This competition is going to be fierce.
00:39To find out if two cooks really are better than one.
00:43They are like synchronized swimmers.
00:44Come on!
00:45The dynamic in this duo has disappeared.
00:47It was not my call, Chef. It was his call.
00:49You need to own your partner's decision.
00:51I'm doing my best. Just calm down.
00:53We are doubling the difficulty with new challenges.
00:56This is only possible as a dynamic duo.
00:59Ten minutes, ten minutes, ten minutes, ten minutes.
01:00So, we're going to play Recipe Telephone.
01:03Me and Kayla are telepathic twins.
01:06Come on, sauce!
01:08Time for the big swap. Are you ready?
01:10Hey, good sauce!
01:12Lift and some familiar favorites.
01:15The return of the dreaded pressure test.
01:18Get it, get it, get it. Where is it?
01:20Wow, the wall.
01:22We want identical plates.
01:24Can you hear me?
01:25I can't.
01:26That's two pieces of baguette.
01:27I can't hear you!
01:28Oh, my God!
01:31It will take all they've got to stay on track.
01:34We have to start plating.
01:36We got an overcooked duck.
01:37Oh, my God.
01:38This is a freaking train wreck.
01:40Holy...
01:41And weather every storm.
01:44This weather is crazy!
01:47We're not... around.
01:48I want to get off this ride.
01:49You're going home.
01:51Oh, a medic! Medic!
01:55But the duo that proves they're dynamic enough...
01:58This is mission-style chef's plating.
02:01Yes!
02:02This is explosive.
02:04Thank you so much.
02:05I really see the dynamic duo.
02:08You've got the marriage right here.
02:09A bit like you two.
02:10We'll share the ultimate culinary prize.
02:13Together, you're cooking like pros.
02:14Oh, my God.
02:15As a duo, this is the level you need to be at.
02:18Thank you, chef.
02:19This is better than some of my restaurants.
02:21Oh, Joe!
02:23You may kiss the bride.
02:24This is Martha's Chef dynamic duos.
02:28I don't like cooking without you.
02:38Whoo!
02:40Martha's Chef, here we are!
02:43There it is! There it is!
02:44Yes, sir! Yes, sir!
02:46Oh, my God!
02:48Wow.
02:50It's so pretty.
02:51Oh, my gosh.
02:52Can you believe it?
02:53I can't believe it!
02:55Let's go!
02:56Come on!
02:57Oh, my God!
02:59Whoo!
03:01I feel so emotional.
03:02I know.
03:03Can you believe it?
03:04We love cooking together,
03:05so when we found out that this season,
03:06we're gonna be together...
03:08It was like the dream come true for us.
03:10I can't believe that we're here.
03:12This is my partner in life and in the kitchen.
03:16This is what we've been training for.
03:18And this is what we want to do for the rest of our lives.
03:21I'm just happy to be here doing this with you.
03:23Yeah, man, you, too.
03:24Inside those doors is our dream.
03:27Mm-hmm.
03:28I'm like, where's Gordon?
03:29Whoo!
03:30Let's go.
03:31Whoo!
03:32Whoo!
03:33Whoo!
03:34Oh, my God!
03:35Whoo!
03:36Oh, my God!
03:37I'm excited.
03:38Whoo!
03:39Whoo!
03:40Whoo!
03:41Whoo!
03:42Whoo!
03:43Whoo!
03:44Whoo!
03:45Whoo!
03:46Welcome, everybody, to our incredible 15th season
03:50of MasterChef.
03:52Yeah!
03:53Yeah!
03:54Whoo!
03:55Whoo!
03:56But listen up.
03:57MasterChef has always been about finding
03:59America's best home cook.
04:01Oh, yeah.
04:02But this year, we want to highlight
04:04the power of partners in the kitchen.
04:07For the first time in MasterChef history,
04:10we will crown not one, but two MasterChefs.
04:14How cool is that?
04:15Whoo!
04:16Yeah, baby!
04:17Yeah!
04:18We're here!
04:19This is MasterChef Dynamic Duos.
04:24Whoo!
04:25Yeah!
04:26Whoo!
04:27Yeah!
04:28Now, we have brought the best duos
04:30from all across America here to the amazing MasterChef kitchen.
04:34And trust me, we have everything from husbands and wives
04:38to mothers and daughters, aunts and nieces.
04:42Yes?
04:43Whoo!
04:44Best friends.
04:45Whoo!
04:46Even co-workers.
04:48Amazing.
04:50We even have a divorced couple.
04:53Whoo!
04:54Whoo!
04:55Happily!
04:56Happily!
04:57Amazing.
04:58Look at the distance between you two still.
05:00Get a little bit closer together.
05:02Give me an edge, please.
05:03That's going to be interesting watching you two cook.
05:06And, young lady, you are hyperventilating the yellow,
05:09yes?
05:10Yes, that's right.
05:11Why now?
05:12We've said forever that once there was
05:14a partner season that we would be there,
05:16so here we are.
05:17And who's in charge?
05:18We fight over that a little bit.
05:20Right.
05:21Wow.
05:22Well, here's the thing, guys.
05:24Even though you're competing as a duo,
05:27we're not going to be judging as a duo.
05:30This season, we'll be joined by a new judge.
05:35Wow.
05:36Someone that is no stranger to the MasterChef kitchen.
05:40She...
05:41Oh, it's a woman.
05:42...is a decorated chef with nearly 30 years of experience
05:46Oh, my God.
05:47Who's that?
05:48And like us, she has her own culinary empire.
05:52Now, are you ready to meet her?
05:55Yes!
05:56Here she comes.
05:57Oh!
05:58Oh, my God!
05:59Oh!
06:00Oh!
06:01Oh!
06:02Oh!
06:03Oh!
06:04Oh!
06:05Oh!
06:06Oh!
06:07Oh!
06:08Oh!
06:09Oh!
06:10Oh!
06:11Oh, my God!
06:12Who's it going to be?
06:13Who's it going to be?
06:14Please give a warm welcome to the amazing...
06:19..Tiffany Derry!
06:21CHEERING
06:27Tiffany is an incredible world-renowned, award-winning chef,
06:31a celebrated restaurateur,
06:33and a true culinary icon of the South.
06:36We are so lucky to have her join the MasterChef family.
06:39Oh, man!
06:41Oh, good to see you.
06:43Oh, my God.
06:47Wow.
06:48How cool is this, to have Tiffany Derry as our new judge?
06:52Come on, give it up.
06:53CHEERING
06:57Tiffany, welcome to the MasterChef family.
07:00What a pleasure and honour to have you here.
07:02Now, tell us a little bit how you worked your way through the culinary ranks.
07:06Give us an insight to the beginning of that journey.
07:08I started as a server.
07:10At 16, I was managing.
07:12And now, to be able to own your own,
07:15I think is one of the most beautiful things
07:17about spreading love and great food.
07:19Love that. Love that.
07:21CHEERING
07:23Right, on to the reason why you're all here.
07:26Listen up, because at the end of this competition,
07:28the best duo will earn the title, the trophy,
07:32and a quarter of a million dollars.
07:35CHEERING
07:37You've got the winners right here!
07:39But you may think that competing as duos could be easier.
07:44But trust me, this season is going to be twice as tough.
07:48Because tonight, to earn your spot in the competition,
07:52you'll face off in a battle against another duo.
07:58It's a battle you need to win
08:00to get your hands on two of these.
08:04That's right, the incredible MasterChef apron.
08:08CHEERING
08:10My name on it.
08:12In these audition battles,
08:14two duos will enter the MasterChef kitchen,
08:16but only one duo will leave with aprons.
08:19And you're going to have just 30 minutes on the clock.
08:23Oh, my God.
08:25Right, it's time for our first duos
08:28to battle it out to get their hands on that coveted
08:32MasterChef apron.
08:34All of you, the very best of luck will see you in the kitchen.
08:37CHEERING
08:54Wow, this is going to be so exciting.
08:59I cannot wait to cook.
09:01I need my apron, Javier.
09:03If you don't give me my apron, Javier...
09:05If you don't give me my apron, Javier...
09:07Save half of us on getting an apron.
09:09That's insane.
09:11Right, first up, Jesse and Jessica...
09:14CHEERING
09:16..versus Michelle and Zach.
09:18CHEERING
09:25Desmond!
09:27Oh, my God. Oh, my God.
09:30We don't want to live that straightforward
09:32nine-to-five life anymore.
09:34If we don't get our apron, we're not looking back.
09:36We are here to be the next MasterChefs.
09:39Come on down, come on down.
09:41Hi. Hi.
09:43Tell us who you are and what the relationship is
09:45between this dynamic duo.
09:47I'm Zach, this is Michelle. We're from Minneapolis, Minnesota.
09:50We've been married for four years. Yeah.
09:52Watching MasterChef for 15.
09:54Yes, big, big, big fans of MasterChef.
09:56It essentially brought us together
09:58and probably why we're married today.
10:00Love that. And?
10:03My name is Jesse, this is my beautiful partner, Jessica,
10:05and we are New England foodies.
10:07Nice. OK, you are now fighting
10:10for a spot in the MasterChef kitchen, guys.
10:13We're ready. Yeah.
10:15OK, your 30 minutes starts now.
10:18Let's go.
10:20Let's go, baby. All right. Ingredients.
10:22We're heating. Oil. Yep.
10:24Doing it, baby, we're doing it. We're doing this.
10:26What are we looking for in this season of duos?
10:29I'm looking for the bond. I'm looking for the trust.
10:31And more importantly, communication, right?
10:33I love you. I love you, too.
10:35Two tablespoons of sugar, babe? Yes.
10:37Two tablespoons of sugar. Yep.
10:39But also, what they put on the plate should be exceptional
10:41because it's two phenomenal amateur chefs coming in as one.
10:44Yeah. All right, let's go.
10:46We got to get going on the chicken. Let's go.
10:48Zach and Michelle, give us an insight to the dish, please.
10:51Yeah, this is a chili-spiced chicken leg quarter
10:53on top of a Parmesan-Mascarpone polenta.
10:55Love that.
10:57And is this a dish you would cook, like, for a dinner party?
10:59We've got a one-year-old at home,
11:01so the dinner parties have kind of taken a little bit of a dip lately.
11:03Congrats. How'd you meet?
11:05We were friends first, met through a friend group,
11:07and eventually we realised, wait a second,
11:09I think I love you. I think I love you, too.
11:11You think? Yeah. Love that.
11:13So we're coming up to ten minutes down
11:15with 20 minutes to go.
11:17Jessica and Jessie, what are you cooking?
11:20A crispy-skinned salmon served with an aji verde
11:23Peruvian green sauce and pickled Fresnos.
11:26Oh, love that idea. Wow!
11:28Yeah! Love that.
11:30How'd you guys meet?
11:32We actually used to bartend next to each other in Boston.
11:34Yes.
11:36And there was a lot of dancing around each other,
11:38and then that dancing ended up progressing,
11:40and here we are eight years later.
11:42Wow.
11:47So, um, Zach and Michelle's chicken.
11:49It sounds delicious.
11:51Especially with that lovely creamy polenta.
11:53Also, I love seeing the chicken thigh and...
11:56Yeah.
11:58Is there jeopardy in a half hour of properly cooking
12:00a complete chicken leg and thigh?
12:02Yeah, absolutely.
12:04Yeah, you got your work cut out, then.
12:06All right, oven open.
12:08Yep, chicken going in? Yep, going in.
12:10Love it. All right.
12:12Beautiful.
12:14Make this in your sleep.
12:16Nice.
12:18The salmon dish with Jessie and Jessica,
12:20it sounds intriguing.
12:22Yeah, it sounds punchy, flavourful,
12:24I don't really love a crispy skin, any.
12:26I mean, salmon, I mean, love to see that technique.
12:28But the technique about searing the salmon
12:30is very, very important.
12:32So they're kind of pushing it.
12:34How does the skin look, baby?
12:36Tell me how it feels.
12:38Yeah, that feels crispy.
12:40Looking good. Looking good.
12:42Tell me what you think and taste your seasoning.
12:44Both couples are nonstop talking, communicating, tasting.
12:46Yes.
12:48Needs a little salt, I think.
12:50Needs a little salt? Yep.
12:52Remaining, remember, only two aprons up for grabs.
12:55For one dynamic duo,
12:57you do not want to go home empty-handed.
12:59Heard. Heard.
13:01Let's go.
13:03Can you get that sauce going, baby cakes?
13:05Yep, I'm almost there. Ooh, baby cakes.
13:07Say nice things like that to me.
13:09You got it, baby cakes.
13:11Is that meat thermometer? Is that meat thermometer?
13:13Jessica! Jessie!
13:15How are you? Jessie, where?
13:17How we doing? How much longer?
13:19Give you a quick little temp, but I think we're, like, looking pretty good.
13:21What did you season it with? Salt and pepper.
13:23Heavy on the salt and pepper. Baby, you gonna feel this for me?
13:25Yep. Feel good.
13:27You know what I love about you guys working? Feels great.
13:29Everything, y'all double-check with each other.
13:31Yes. Absolutely.
13:33You feel like a true team. Yes.
13:35You know, I've seen you force-fed him some broccolini.
13:37I force-feed him all the time.
13:39All the time. You know what to do.
13:41You opened up. Yeah.
13:43It's natural, right, to sit there and go through that?
13:45It's awesome. Y'all looking good.
13:47Good job, y'all. Beautiful. Thank you.
13:49Hot open? Hot open?
13:51How are we feeling about those tomatoes? Are they a little over?
13:53No. I am concerned about this polenta.
13:55The water's not boiling yet. The stock's not boiling.
13:57No.
13:59Come on, polenta. Come on.
14:01Michelle, is that polenta on?
14:03It's not on yet. I'm about to do that right now.
14:05Please. I got it. I got it. Please, please, please.
14:07I would throw the polenta on in the beginning
14:09because waiting is not gonna make it any better.
14:11No.
14:13Ugh.
14:15What's up? The polenta.
14:17Let's go, let's go, let's go, let's go, let's go.
14:19Get it going. They're nervous.
14:21They're nervous? Yeah.
14:23Where's the polenta?
14:25We just need to say some prayers.
14:27It's gonna be hard to get flavor in there now.
14:29I hope it's boiling.
14:31Let's go, let's go, let's go.
14:33Come on.
14:44All right, we're almost boiling here.
14:46Okay. Get it going.
14:48I'm gonna need you for a taste.
14:50Polenta going in. Okay.
14:52Polenta in.
14:54Lime, colatera, salt.
14:56It's delicious. Is it? It's so good.
14:58It's so good. Oh, that's so good.
15:00Whoo.
15:02All right. There we go.
15:04Ten minutes remaining.
15:06Right, how's that chicken? Please.
15:08It's gonna be great. Crank up that oven, okay?
15:10How can that polenta go on so late?
15:12I know. What are you doing?
15:14Congratulations on that baby, by the way.
15:16Thank you so much.
15:18Normally, someone's at home always looking after,
15:20but both of you being here this far away, how are you coping?
15:22It's been hard, yeah.
15:24You know, we're not gonna lie about that,
15:26but he's well cared for, and, like, we're showing him
15:28that, like, you gotta chase your dreams,
15:30and this is what we're doing.
15:32Good. Make sure that chicken's cooked.
15:34Get flavor in that polenta.
15:36We will. Good luck.
15:38You got it. Thank you.
15:40Beautiful. Nice and crispy.
15:42How do you feel? Good?
15:45We're good? That's the sauce, babe.
15:47Two minutes to go.
15:49Start plating. Here we go.
15:51All right. This is all happening right now.
15:53Get in there. Hold on there. Hold on there. Come on.
15:55Come on, guys. Finishing touches now. Come on.
15:57Yeah, this is gonna be the prettiest part.
15:59Looking delicious, babe.
16:01Come on. This little chunk.
16:03Five, four, three, two, one.
16:06And stop. Hands in the air.
16:08High five. High five.
16:10Aah!
16:12Done. Okay, Zach and Michelle,
16:14please present your dish.
16:19We have for you
16:21a chili spice chicken leg quarter
16:23on top of creamy mascarpone parmesan polenta,
16:26blistered tomatoes,
16:28and topped with an anchovy breadcrumb.
16:30It looks beautiful. I love the color of the chicken.
16:32I was nervous the fact that it wasn't gonna be cooked in time,
16:34but you proved me wrong there.
16:36Polenta, still not on with ten minutes to go.
16:38That's quite a scary error,
16:40but it looks so inviting.
16:42Really well done. Thank you.
16:44How long was the chicken in there for?
16:46About 20 minutes.
16:48Chicken is cooked beautifully.
16:57When Gorton was cutting into the chicken,
16:59there was a moment
17:01where my mouth watered.
17:03I said, ooh, that chicken look juicy.
17:05That chicken
17:07is delicious.
17:09Gosh, you got the flavor on that chicken,
17:11and you did it in such a small amount of time.
17:13Thank you, chef. Thank you.
17:15Polenta's creamy, beautifully seasoned.
17:17Really good job.
17:19Thank you. Thank you, chef.
17:21Chicken is juicy,
17:23maybe almost too juicy somehow.
17:25The word no one has ever said.
17:27Never!
17:29I'll take it. Yeah, we'll take that.
17:31But an excellent, an excellent dish.
17:33Thank you. Thank you, chef.
17:35Good job, guys.
17:37Well, we did good. Yeah.
17:39The double J, Jessica, Jesse.
17:41J-squared!
17:43J-squared!
17:45What you have in front of you tonight
17:47is a crispy-skinned salmon
17:49with roasted broccolini
17:51served with an aji verde peruvian green sauce
17:53and some pickled fresnos.
17:55It's rare to have the courage
17:57to not put carbs or starches
17:59on a plate because you have nothing to fall back on,
18:02and it's really about the technique and the flavors.
18:04Aside from that, it looks perfect.
18:06Thank you. Thank you.
18:08Jesse, the temperature of the salmon,
18:10what were you looking for?
18:12We're looking for a little bit of medium-rare inside of there.
18:15It's pink. It looks beautiful.
18:25The dish tastes as good as it looks.
18:27Thank you. It's exceptional.
18:29What I love here is you've got that powerful umami bomb
18:32underneath that just tantalizes the palate.
18:35Well done. Thank you.
18:37The salmon itself is unbelievable.
18:39I do think you could have seared it
18:41just a little bit longer,
18:43but, I mean, gosh, it's good.
18:45Thank you. Thank you so much.
18:47The dish has great points of acidity.
18:49The broccolini is crunchy and soft at the same time.
18:52Excellent dish. Thank you.
18:54Thank you. Appreciate it.
19:01Now we're faced with the toughest
19:04decision, because nobody
19:06deserves to fly home.
19:08Excuse us.
19:10Good job.
19:12Zach and Michelle's chicken.
19:14Well-executed, well-thought-out dish.
19:16I feel like I'm gonna throw up.
19:18The J.J. salmon dish was also really good.
19:21Halfway through, that tasted across both dishes.
19:23I had to remind myself, they're amateurs.
19:25And we talked to them like pros.
19:27We did everything in our power. I know. I know.
19:29So we're in agreement, then?
19:31Yeah. Good.
19:33Good.
19:40All four of you
19:42really showed us the love tonight.
19:44But one of these duos
19:47just edged out the other.
19:49These aprons...
19:51go to...
20:03One of these duos
20:05just edged out the other.
20:09These aprons...
20:11go to...
20:18Here we go. Here we go. Here we go.
20:20Yes!
20:27It's hard to be here away from our son,
20:30but he's gonna be so proud of us.
20:32He's gonna see that, you know,
20:34he can do anything that he wants.
20:36He can chase his dreams because he saw us do it.
20:39And it means so much to us to be here,
20:41to be together.
20:43It's just a dream come true.
20:45We're so lucky to be here.
20:47I love you.
20:49We want this so badly,
20:51so to have that snatched away from us
20:53was absolutely devastating.
20:55We feel disappointed, not in our cook by any means,
20:58just in the results.
21:00We did everything that we possibly could.
21:02I just hate losing talent like that.
21:04I hate it.
21:06To send somebody home that cooked like that...
21:08Oh, my goodness me.
21:10That was tough.
21:12Right, next up, Yvonne and Tina...
21:14Whoo!
21:16...versus Asa and Shonda.
21:18Whoo!
21:20Let's go, baby!
21:22I'm so excited to showcase
21:24our culture, heritage, flavors to the judges.
21:26Gordon, you better give me an apron
21:28because I'm here for it.
21:30She's gonna come take it.
21:32Oh, my God.
21:34Welcome.
21:36Not getting an apron, not an option.
21:38We came here to compete.
21:40We came here to win.
21:42We got our entire family on our back,
21:44so it's a lot of pressure,
21:46but we're here to do it.
21:48I love it.
21:50All right, tell us who you are.
21:52Introduce yourself.
21:54I'm Tina.
21:56I'm 63 years old.
21:58I'm a retired fishing boat owner,
22:00and this is my niece.
22:02Yep, I'm Yvonne. I'm 32 years old,
22:04and I'm a general contractor.
22:06All right, who we have over here?
22:08My name is Shonda, and this is my cousin Asa,
22:10and we come from a family of chefs.
22:12Wow. So they run restaurants?
22:14Well, so my dad, he was a chef for 35 years
22:16and trained his brothers, who are also chefs.
22:18Very nice.
22:20All right, if you want an apron, now's the time to step up.
22:23Are you ready?
22:25All right, let's see who's the best.
22:27Your time starts now.
22:29Let's go.
22:31Let's go, Yvonna.
22:33Let's cook.
22:35This is gonna be an exciting battle.
22:37I'm good, baby.
22:39Extended family.
22:41Sometimes that can get a little complicated,
22:43but in the kitchen, man, it's just fireworks, right?
22:46I didn't really cook a whole lot with, like, my family.
22:49We kind of cooked separate and brought things together.
22:51But then when we would get in the kitchen,
22:53there was a lot of, like, no, no, no,
22:55you don't make it this way, you make it that way.
22:57Careful with the knife, baby.
22:59We'll do.
23:01Yvonna, Tina, give us an insight to the dish you're making.
23:03We're making my grandma's steamed bass with...
23:05Steamed.
23:07You need to speak up, honey.
23:09We cannot hear nothing from you.
23:11She's got the big mouth, not me.
23:14We're making steamed bass
23:16with glass noodles and black bean sauce.
23:18Love it.
23:20Whereabouts is your grandma from?
23:22From Vietnam.
23:24In 1975, she immigrated to the United States
23:26with my aunt, uncle, and my mom.
23:28So being here and representing her
23:30and sharing our culture and heritage is crazy.
23:32It's so special.
23:34Brilliant.
23:36And, Tina, now that you've retired,
23:38are you spending more time in the kitchen cooking?
23:40Yes, I spend a lot of time in my kitchen.
23:42All day, every day.
23:44If you tell me to go cook, I mean, I'm glow.
23:46If you tell me to go do laundry,
23:48You're funny, by the way.
23:50She's the life of the party.
23:52I bet.
23:54Toasting.
23:56Yep, throw them in.
23:58Bibbit, bibbit, bibbit, that's it.
24:00Shonda and Asa,
24:02what are you preparing for us this evening?
24:04We have a pistachio risotto
24:06with duck breast.
24:08We have four uncles that are chefs.
24:10This is their spin on the classic risotto.
24:13And I think it's important to note, chef,
24:15that our uncles, they weren't classically trained,
24:17but they learned on the job,
24:19and they were trained by chefs from France
24:21and northern Italy.
24:23Working with great chefs is really the road
24:25to becoming a great chef.
24:27100%. We're from a huge family.
24:29Cooking is our rite of passage.
24:31So you're doubling down on the jeopardy
24:33because you're making risotto, which is already difficult enough.
24:35Then you're gonna render and sear a duck breast.
24:37That's a tall order in 30 minutes.
24:39But we have a lot of confidence in ourselves, chef,
24:41and I believe that we'll be able to get this done for you.
24:43All right. We're looking forward to it.
24:45So we're 20 minutes down.
24:47We have ten minutes remaining.
24:49Let's go.
24:51Fish is in.
24:53With that Vietnamese steamed bass,
24:55the cooking of the bass is very hard
24:57because it's thick and dense.
24:59But if they can pull it off, then that could be a great dish.
25:01It's good.
25:03Duck duckin'.
25:05We duckin'.
25:07So Shanda and Asa are taking two of the most difficult things
25:09that we see throughout the years here
25:11and putting them on one plate.
25:1330 minutes. That's tough.
25:15Behind you, behind you.
25:17Right. How are we doing with this risotto?
25:19It's coming along. It's coming along.
25:21How have you got the pistachios in the risotto?
25:23What have you done?
25:25I chopped them down, and then I used a little butter.
25:27How's that?
25:29You need a touch more stock in there
25:31so the kernels can bloom and absorb that.
25:33Thank you, chef.
25:35Okay, because it's just a little bit undercooked.
25:37Make sure that rice is cooked.
25:39Keep tasting. Six minutes to go, guys.
25:41Look at it real quick.
25:43Excellent. You can turn it off.
25:45Okay.
25:47Five minutes remaining.
25:49Let's go!
25:55Talk to me, Shana. What you got?
25:57I don't want to lift the lid anymore. I want it to cook.
25:59Shanda and Asa, they're reducing the stock so much.
26:02It wasn't absorbing, so the rice wasn't blooming.
26:05And so it's dry.
26:07Needs more liquid.
26:11If they don't fix this fast, they're gonna run out of time.
26:27I don't want to lift the lid anymore. I want it to cook.
26:29How much more time do you have left on your risotto?
26:31About three minutes.
26:33Hurry up and wait, baby. Hurry up and wait.
26:35That's right. Okay, I'm gonna take the fish,
26:37and then you're gonna season the noodles a little bit for me.
26:41Final two minutes.
26:43Start thinking about the plating.
26:45How you feeling on that risotto?
26:47Great. I'm ready to go. Let's start plating, baby.
26:49Come on. Fishing touches. Let's go.
26:51Come on, come on, come on.
26:53We got it. We got it.
26:55Five, four, three, two, one.
27:00And stop. Hands in the air. Well done.
27:02Whoo! Good job! All right.
27:04Whoo!
27:06So, first up, Yvonne and Tina,
27:08please bring us your dish.
27:10We made my grandma's steamed bass
27:13with black bean sauce,
27:15glass noodles, and an herb salad.
27:17I love the elegance of this.
27:19I'm dying to taste it, because it's got eat me all over it.
27:24It's glistening.
27:33Fish is cooked beautifully.
27:35And what you've done with that ginger, it's delicious.
27:37Thank you. Thank you, Chef.
27:39The noodles itself are perfect.
27:41I will say, though, I wish that it had a little acid,
27:44whether that's just the zest of the lime
27:46to kind of perk it up. Yes.
27:48Tasting this dish is like
27:50coming to your house for dinner.
27:52Full flavor, delicious. Good job.
27:54Welcome to my home.
27:56My door all the way open for you, Joe.
27:58Excellent.
28:00Okay, Joe.
28:02Thank you. Thank you very, very much.
28:04The freshness of that, though, is lovely.
28:06I like the idea of it.
28:08I like the idea of the lime.
28:10Whew.
28:12All right, Shonda, Asa, please bring us your dish.
28:17We present to you
28:19a pan-seared duck
28:21with a pistachio risotto.
28:23It's a dish that's very inviting.
28:25There's a lot of technique that you put into this.
28:27And you're really doing two dishes in one,
28:29because a risotto would have been enough on its own.
28:31So I'm very eager to try it.
28:33Thank you, Chef. Thank you, Chef.
28:46The duck is juicy.
28:48It's seasoned beautifully.
28:50But then you've got the richness of that risotto.
28:52It's a little bit too rich and too heavy.
28:54And the consistency, it's not giving
28:56the true risotto texture, but it's delicious.
28:58Okay. Thank you.
29:00The duck is beautiful.
29:02So much flavor, really well-seasoned.
29:04You've allowed it to rest.
29:06It's going to make the duck delicious.
29:08Thank you, Chef.
29:10Look, the flavor is very rich and intense,
29:12but the risotto was undercooked.
29:14Thank you both. Thank you.
29:23Hold me tight.
29:28Okay.
29:30The best dish in this battle
29:32was cooked by...
29:36Tina and Yvonne!
29:39Congratulations.
29:41Congratulations.
29:43Congratulations.
29:45Thank you so much.
29:47Thank you so much.
29:49Thank you, Gordon. Welcome.
29:51Shonda, Asa, you should be really proud.
29:53The dish that you created had lots of flavor.
29:56Do not let this keep you down.
29:58Thank you. This is awesome.
30:00Very disappointing.
30:02It may not have been what the judges wanted.
30:04There's a lot of things that we can improve on
30:07and we'll take everything that they set out.
30:09Whoo!
30:11Look what we got.
30:13Brad has some good luck.
30:15This is even better than my wedding dress.
30:17Trust me.
30:19I gonna wear this to the day I die.
30:21Whoo!
30:23Next up, Timothy and Athena
30:25versus Asu and Javier.
30:28Whoo!
30:30I came here to win.
30:32If I don't get that apron,
30:34I'm gonna stop talking to him for the rest of my life.
30:36Please, God.
30:38But we're gonna get it.
30:40I mean, it's for sure.
30:42Oh, my God.
30:44Look at this.
30:46This competition is fierce.
30:48It's cutthroat.
30:50We know it's gonna be tough, but winning that prize money
30:52would change our lives tremendously.
30:54It's about to be us, right?
30:56Yeah.
30:58We're coming to win that battle first, get that apron,
31:00and win the rest of the competition.
31:02Guacamole, baby.
31:04Oh, my God, oh, my God, I'm gonna faint.
31:06No, no, no, no, no, no, no.
31:08This isn't real. Oh, my God.
31:10Good evening to all four of you.
31:12Thank you, chef. Thank you, chef.
31:14To my left, please introduce yourselves.
31:16My name is Timothy. This is my beautiful wife, Athena.
31:18And we just got married, and this is our honeymoon.
31:20Congratulations.
31:22Thank you very much. Thank you, thank you.
31:24Hope it's worth it.
31:26It's definitely worth it. It's definitely worth it.
31:28Where did you propose?
31:30I told her to face the ocean and put her hands up.
31:32And I turned around, I was like, baby, what are you...
31:34He was on one knee.
31:36That is amazing.
31:38All right, who we have over here?
31:40My name is Azucena. My name is Javier.
31:42We have been divorced 14 years.
31:44We're ex-couples.
31:46But we have two things in common.
31:48One is food and our son Santiago,
31:50the love of our life.
31:52Since we divorced, we decided that we were gonna
31:54remain friends forever for the well-being of our son.
31:57And it's a promise that we made,
31:59and thanks to that promise, we can be here today.
32:01You want to remember why you got divorced?
32:03Is that why you're here?
32:05No, no.
32:07I mean, I like Javier very much.
32:09I know he can get in my nerves,
32:11and I can get particularly in his nerves.
32:13You two, put your fingers in your ears now.
32:15Oh, my God.
32:17I'm so sorry.
32:19Newlyweds and divorce.
32:21The two opposite ends of the extreme.
32:23Yes, sir.
32:25Listen, if you want to earn your white aprons,
32:27get the food that really reflects your brand.
32:29Get it on the plate, but put it on with love.
32:31Understood?
32:33Your time starts now.
32:35Let's go.
32:37Okay, this is gonna be fascinating.
32:39Yeah, it is.
32:41And with only one duo going through,
32:43it's definitely gonna end in heartbreak.
32:45I cannot be nervous, but I'm a little nervous.
32:47You okay? Yeah, I'm good.
32:49So you have the newlyweds that are spending all their time together.
32:51Yes.
32:53You have the divorced couple who have been separated for 14 years,
32:55and they're cooking together.
32:57Who's got the advantage?
32:59God, that's a tough one. I'd say the history.
33:01I agree.
33:03I don't know.
33:05I think, like, the fact that they've been doing it,
33:07they're in rhythm right now.
33:09History over here might repeat itself.
33:11Oh, baby.
33:13Yeah, I'm getting the potatoes started.
33:15Hell, yeah.
33:17Timothy, Athena, what are y'all making?
33:19We are making a rack of curried lamb,
33:21some creamy mashed potatoes, and sweet asparagus.
33:23My wife is a curry queen.
33:25She's making the curry paste right now.
33:27In a half hour? Yes, sir.
33:29Oh, absolutely. You curry in a hurry.
33:31Curry in a hurry. Yes, sir, we do.
33:33This is for you. Okay, thank you so much.
33:35A stew. Javier, what are y'all making?
33:37Chicken roulade stew.
33:39This is a chicken breast
33:41with almonds and raisins,
33:43Oaxacan sauce,
33:45that we prepare in weddings and funerals.
33:48I have to say,
33:50considering your complicated situation,
33:52the irony is not lost on us.
33:54So it's a marriage and death dish.
33:59Well, I think that you're gonna like it, chef.
34:02Guys, we've come up to halfway.
34:04Fifteen minutes gone.
34:06Fifteen minutes to go.
34:08¿Está caliente? Sí.
34:10Right.
34:12Ah.
34:14Chef, don't get too close.
34:16I don't want your jacket to get stained.
34:18No, it's all good. Tell me about this sauce.
34:20It's similar to, like, a molito.
34:22Yes. I'm working on it.
34:24Not yet, not yet. One minute, one minute, please.
34:26And what's your sous chef doing?
34:28The sous chef is doing the chicken.
34:30Okay, good. Where is the chicken?
34:32It's in the oven right now.
34:34Right. Just over ten minutes to go.
34:36Oh, my God, I'm getting nervous. Lots of time. You're fine.
34:38Talk to each other.
34:40Timothy and Athena.
34:42Hello, hello. In love.
34:44Is Athena your goddess? Yes, she is.
34:46So Athena is the goddess of what?
34:48I'm here to fight.
34:50Yes, I am. We love it.
34:52It looks really good, y'all.
34:54Make sure you season everything. Yes, chef.
34:58Twenty-five gone.
35:00We're down to our last five minutes.
35:02Azu and Javier.
35:04It's funny, because they're not talking as much as I thought they would.
35:06Oh, my goodness.
35:08But she's making an amazing sauce with those almonds,
35:10tomatoes, and the raisins, and it tastes delicious.
35:12How are we looking on the curry?
35:14Soft. A little bit?
35:16It smells good.
35:18What do we smell? The curry, though.
35:20Yeah, I can smell the curry.
35:22But the lamb, I'm hoping it's cooked.
35:24Yeah.
35:26This has to be right.
35:28What's he doing now? Is he gonna cook it twice?
35:30Oh, no.
35:32He's cutting it and cooking it again?
35:34I think that's a panic move.
35:36That probably wasn't their original plan.
35:38At this point, if he's second-guessing
35:40and gonna sear it in the pan,
35:42there's a definite chance it's gonna come out dry.
35:44I'm not too sure Javier has got this.
35:46He seems a little bit distant right now.
35:48Is there an argument going on there?
35:52Don't overcook the chicken, guys.
35:54It's totally fine.
35:56No, no, not totally fine. Not for me.
35:58No, no, no, no, no, no, no, no, no, no, no.
36:01Oh, my God.
36:13We are coming down to our final 60 seconds.
36:16One minute to go.
36:18Start plating. Come on.
36:20Let's go.
36:24Ten, nine,
36:26eight, seven,
36:28six, five,
36:30four, three,
36:32two, one.
36:34And stop. Well done.
36:36All right.
36:38Well done.
36:40Timothy and Athena, please bring us your dish.
36:45We made curried lamb chops,
36:47creamy mashed potatoes, candied asparagus,
36:49and a mint chutney.
36:51Visually, it looks good. Thank you very much.
36:53So the rack of lamb, it needs to be pink, right?
36:56Yes, sir. And?
37:00Mmm. Wow.
37:02Absolutely beautiful.
37:04Been waiting to hear those words from you, Chef.
37:06Eee!
37:12Lamb's cooked beautifully.
37:14That's quite a rare technique, that, to cook the lamb
37:16that perfectly and coat it in a curry sauce.
37:18That is a marriage made in heaven.
37:20That's harmony right there.
37:22The finesse comes from her. She's taught me everything I know.
37:24Definitely newlyweds here.
37:26I mean, look at this.
37:28It's very rare that people can cook
37:30a rack of lamb that perfectly.
37:33Asparagus itself is sort of
37:35where I feel like the plate is lacking.
37:37I know you said sweet asparagus,
37:39but I'm not getting the sweetness there.
37:41But you got the meat down. Thank you, Chef.
37:43You know, I think that this dish really represents
37:45the unity and the love that you guys share right now.
37:48Wow, Joe!
37:50You may kiss the bride.
37:54Thank you. Good job, guys.
37:58Asu, Javier, bring your plate forward, please.
38:01Oh.
38:03What's going on?
38:07This is just to bring a little bit of the aroma of the cinnamon.
38:11The dish we have made today is a chicken roulade stew.
38:15Which is a chicken breast
38:17with almonds and raisins sauce from Oaxaca.
38:20Vigeline, listen, it's attractive.
38:22Now, I've been to Oaxaca,
38:24but I've never seen a stew that firm.
38:26Was that the intention?
38:28Yes, we decided to make it a little bit more condensed.
38:31Let's taste it, shall we?
38:40First off, the chicken's cooked beautifully.
38:42It's seasoned well.
38:44The sauce is delicious,
38:46but I would have preferred it to be a little bit more liquid,
38:49just a little bit more relaxed.
38:51Overall, I think the flavours are really nice.
38:53The sweetness with the saltiness
38:55of the plantains works together really, really well.
38:58And Javier, the chicken itself is beautifully cooked.
39:01I was very concerned
39:03because I saw it go back in the pan.
39:05I'm like, oh, my God, it's chicken breast.
39:07There's no skin, there's no fat.
39:09But you did a really good job
39:11of making sure that that was done right.
39:13Thank you, chef.
39:14Thank you, Tiff.
39:16The dish actually comes together and eats really, really well.
39:19An excellent effort for two people
39:21who have been separated to come together
39:23and to create something like this
39:25is really quite an accomplishment.
39:27Thank you so much. Thank you, Tiff.
39:31Please give us a moment.
39:33I'm gonna cry.
39:35Now help me get that apron.
39:39And the chicken, perfect.
39:41Chicken, perfect.
39:43Are we in agreement? Yeah.
39:45Perfect.
39:49Oh, my God.
39:51Okay, we felt the best dish
39:53in this battle
39:55was cooked by...
40:12Okay, we felt the best dish
40:14in this battle
40:16was cooked by...
40:21Timothy and Athena.
40:23Whoo!
40:25Bravo.
40:29It looks like the honeymoon's gonna have to wait
40:31a little bit longer, guys.
40:33Way to go!
40:35Thank you, thank you, thank you so much.
40:37Oh, here you go.
40:40Azu, Javier,
40:42there's something quite dynamic about you two
40:44and the passion you bring to the kitchen.
40:46That's obvious.
40:48Such a shame, because the chicken was delicious.
40:50But the dish, it was just a little bit too stiff.
40:52But thank you. Thank you.
40:56I'm sad, of course, but listen,
40:58it has been a great experience to share with Javier these days.
41:01For me, it's already a great gift
41:03and just didn't happen,
41:05but it's okay.
41:14This has been an amazing year.
41:16We just got married. We marked that off.
41:18MasterChef apron, marked that off.
41:20Next thing is the trophy.
41:26So that's three sets of apron down, five remaining.
41:29And honestly, so far, I am so impressed.
41:31Next time on MasterChef Dynamic Duos...
41:34Welcome, welcome, welcome.
41:36...the audition battles continue...
41:38Let's go.
41:40...as more home-cooked duos go head-to-head.
41:42Come on, Ash, let's do it.
41:44We want that white apron. Nice flambé.
41:46To try and secure a pair of coveted white aprons.
41:48You guys know how to make a fire, right?
41:50You're about to get extinguished.
41:52You really see the dynamic duo in the dish.
41:55And you're going to give us an apron for it.
41:57It's a little messy.
41:58You really shot for the stars.
42:00Here we go.
42:01And you just missed.
42:02Oh, boy.
42:03Oh, my God.