MasterChef Australia Season 17 Episode 40

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MasterChef Australia Season 17 Episode 40  #MasterChefAustralia #PrimeUSTV   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:01Previously on MasterChef Australia...

00:04Are you ready?

00:05The top ten set out to prove they're back to win.

00:10It's coming up to the home sprint now, so it's getting real.

00:13Sign me up.

00:14It is absolutely phenomenal.

00:17Everything on the plate is just unbelievable.

00:19But...

00:20Philip Curry!

00:22His pressure test...

00:24Dawn of a tropical new day...

00:27...was the end of the road.

00:30For Andre.

00:36And Callum's immunity-winning Pav...

00:39...had the judges dancing for joy.

00:44Tonight, the best dishes...

00:47...will take them to far away places.

00:51But for one, it'll be their ticket home.

00:55Big day.

00:56Thank goodness.

00:57They did say it's going to be the biggest elimination ever.

00:58Yes.

00:59I wonder why.

01:00I'm facing elimination today and I'm really scared.

01:01Nine of us left and it's getting harder and harder and harder.

01:04So today's all about proving that I can cook alongside these legends...

01:06...and proving that I can move in further.

01:10Oh!

01:11Oh!

01:12Oh!

01:13Oh!

01:14Oh!

01:15Oh!

01:16Oh!

01:17Oh!

01:18Oh!

01:19Oh!

01:20Oh!

01:21Oh!

01:22Oh!

01:23Oh!

01:24Oh!

01:25Oh!

01:26Oh!

01:27Oh!

01:28Oh!

01:29Oh!

01:30Oh!

01:31Oh!

01:32Oh!

01:33Oh!

01:34Oh, red countries!

01:35We walk into the master chef kitchen and there's a whole lot of cargo boxes with different countries on them

01:45Ordinarily they don't send you anywhere on an elimination day, so I reckon something's brewing

01:55Egypt, Nigeria

01:57It puts you in a mindset. It definitely does floral was not the day today. It's like

02:12You're on half the battle is mindset. The slick look really helps me

02:17Black apron it is focused and ready to just give it everything

02:25Jamie you look great too, mate

02:27I

02:29Is good

02:31I'm not going to sugarcoat it this elimination is the most crucial of the competition so far my hands are sweating

02:40No one ever wants to leave this kitchen

02:43But even more so today

02:45Because of those envelopes over there

02:48Oh

02:50Oh

02:51Oh

02:53Inside of them is something you

02:56desperately want

02:58Trust me you do not want to miss out on this to get your hands on one. You need to survive this elimination. Let's do it

03:06I have no idea what's in those envelopes

03:10But whatever it is I want it

03:13As you guys know food is magic

03:17It has the ability to transport us absolutely anywhere in just one bite

03:23Each of these places is home to a beloved cuisine that's eaten all over the world

03:28I've been lucky enough to eat my way across the globe getting stuck into incredible food

03:35From the countries like the ones you see up here

03:37And that's exactly what we want to see from you today

03:41You need to choose one of these countries from up here and create a dish based on its cuisine

03:48Whichever country you choose we want to feel like we're there

03:54Whoever cooks the top four dishes

03:58Will win a very special prize

04:03So give it everything you've got game on

04:05Mine

04:09We're giving you 75 minutes

04:12The pantry garden they're open

04:15Make sure whatever you cook it takes us to that destination

04:19Whoever cooks the least impressive dish

04:22We'll be eliminated

04:26So guys are you ready? Yes chef

04:30Your time starts now

04:33Right away

04:44Oh who's took all the prawns?

04:46What do I want to do with this?

04:48I've traveled all around the world presenting on food and travel shows

04:52I love exploring like little nooks and laneways

04:55And I love to draw inspiration from the traditional spices and flavors

04:59What is it?

05:00What do you choose?

05:01Lebanese

05:02Lebanese oh well done

05:04Good food

05:07Oh god I've never taught them

05:09Sarah what are you going for?

05:11French of course

05:16Just for you

05:17I studied french cuisine at Le Cordon Bleu and fell in love with french food

05:22I'm doing a very classic french dish but with a twist

05:27Come on Lossie

05:28Ah Rabito

05:29Rabito

05:30Cornelio

05:32There's lots of countries on offer today but obviously I'm choosing Italy

05:36I'd be silly not to

05:39I'm thinking what is the perfect dish to get me through today

05:43And this is going to be a very special one

05:44Laura

05:45Hey Popo

05:47Where are you taking us?

05:48Italy obviously

05:49Thought about Nigeria for a second but I had to hold myself back a little bit excited

05:53Okay so what are you making?

05:55A Sicilian rabbit ragu

05:57Yeah

05:58With macaroni

05:59Yeah

05:59This dish Max and I had on our honeymoon

06:01Oh

06:02In Mount Anna

06:03And like we had to go back to have it again because it was that freaking good

06:07Fennel flavours and that like beautifully braised rabbit and then for me like the hand roll pasta

06:12It's just like so quintessentially Italy and like if I can transport myself at that moment

06:16I want to be able to do that for you guys as well

06:18I'm getting emotional because I'm like it's so close to my heart

06:20I love that it's sort of this seed of a memory

06:23Yeah

06:24That's like inspiring you today

06:26It's very very special

06:27Yeah

06:27And I hope you transport us all back to that place

06:30Me too Popo

06:31Fingers crossed

06:31Let's get rabbit on then I'll do it with everything else

06:38Thing is I've never cooked rabbit in a fresh cooker before

06:41But we only have 75 minutes to cook today

06:45Wow you're very very very brave

06:47I know chef

06:48Rabbit can be a really tough ingredient to cook with if it's not falling off the bone

06:54And I've got this terribly chewy ragu that goes with that pasta

06:59It's going to be a horrible dish to enjoy

07:02Give it a good hour

07:05Come on Joni

07:05Crack on mate

07:06Looks good

07:06Let's go

07:07Good pace

07:12What a challenge we've got today

07:13This is so exciting

07:15And I've got to say it that I've never seen the standard of cooking

07:20And the fierceness of the competition at such an even spot

07:24Like each and every one of them

07:26Like anyone could go home today

07:28But also anyone could win this competition right now

07:31Which makes it so exciting

07:33This takes us super high

07:35Because what the contestants don't know

07:37Is that at the end of this challenge we've got a very special announcement

07:40Those who survived today are going to come with us to Doha

07:43Yeah

07:44Yeah

07:44That makes me so excited because we've seen it time and time again

07:49Something happens when you go overseas with this competition

07:52Something clicks

07:53You find inspiration

07:54You find out so much about yourself as a cook

07:57And I feel like these guys are going to lap it up

08:00And cut our airways

08:01Fry to all those destinations

08:03Yeah

08:04That's fantastic

08:05Another little layer of the challenge today

08:07Yeah

08:09Oh my god

08:09Oh yeah yeah yeah yeah

08:10Yes

08:11I travel quite widely and I've had a real love affair with Spain

08:16I spent about a month in Spain and I absolutely love it

08:20It's just got all those beautiful flavours of paprika and people were so warm friendly

08:26And there was so much in the country that as you move from north to south the flavours change

08:31So today I'm actually going to be making faella

08:35I'm keeping it pretty true to Valencia which is sort of eastern Spain

08:40So I'm going to cook with a carcassi pan

08:42But I still want the dish to have an essence of ordra

08:47I'm going to put some yuzu kosher in it

08:52Yuzu kosher is a paste that's made from the Japanese citrus fruit yuzu

08:57We take the peel, chilli peppers, salt and it's left to ferment

09:02The heat that comes through it will really enhance the Spanish flavours

09:06I'm only using the yuzu kosher in the prawn oil and that's going to be basting the seafood

09:12So it's not going to overwhelm the entire dish

09:16Just making sure I stick to the brie

09:19Because I've been known to not fall abrasive apart

09:22So not a good thing not a good thing on a day like today

09:26Because there's this big massive thing happening at the end of today

09:29I don't know what it is yet, but I have an inkling there are eight envelopes up there

09:34And I want one of those

09:37We're looking for a sweet escape

09:40You've got 58 minutes to go

09:43Come on guys

09:45Smells good Lossi

09:46Thank you Nana, how are you going?

09:47You're all good?

09:48Good, good, yep

09:49We're going to Lebanon today

09:51We're going to cook a beautiful milk pudding

09:57France resonates with my style of cooking the most

10:00I'll be doing Sable Breton

10:02Which is like a traditional french pastry

10:04I'm doing a french dish for a french man

10:07And there's definitely a lot of pressure there

10:10This is a very special cook

10:12There is a surprise at the end

10:15So I don't want to go home

10:16I'm going to go to greece today

10:18I'm wearing some katifi red prawns

10:20Skordalia smoked yogurt tzatziki

10:24Grease, grease, grease

10:25At this moment I'm a little bit panicky

10:32Everybody else is cooking and I'm still struggling to pick a country

10:36Oh my god, what am I doing?

10:38It's because it's not only about elimination today

10:40It's also there's a prize for top four dishes

10:43And at this point of a competition when everyone is so good

10:47Need to do punch on dish that's better than everyone else

10:49So I can make any pasta you can imagine

10:53But then there's Laura

10:55Who's like got a pasta

10:57I'm going to stay away from Italy today

11:00Jamie knows spanish flavors really really well

11:03And I don't want to compete with that

11:04What am I really like?

11:07I have this beautiful Greek dish in my mind

11:10They're ginormous

11:25Think you can be the next MasterChef?

11:27Only one way to find out applications are open now

11:29Head to the link below and apply

11:31We'll see you in the kitchen

11:35Oh my god, oh my god, oh my god

11:38Guys, Snesh, I think

11:40Shit, what do I do?

11:42I'm in a pantry and I don't know what to do

11:46I'm looking around

11:47Then I see the apples

11:52And it reminds me of a dish from Turkey

11:55Am I really doing dessert?

11:57Who am I?

11:59Last one, Snesh

11:59I'm doing stuffed Turkish apples with walnuts

12:04Oh yum

12:05It's really close to my heart because this Turkish solution has been passed on to my hometown as well

12:11Because Turkey's empire was in Serbia for more than 500 years

12:16But I want to show them something a little bit different

12:19At this point of competition when everyone is so good having a good dish is not enough

12:24You need to show that you improve

12:26So I'm really thinking as I'm cooking I'm gonna elevate this

12:30Oh my god so much to do where do I go first

12:33What country would you teach?

12:34Oh there's some goodies up there

12:36Actually a dish came to my mind that was a Greek dish actually like a take on quail domates

12:41Oh cool

12:43Yeah like vine leaves and quail and rice and lemon and all the good gear

12:46Yeah yeah yeah

12:47I don't know why they came first

12:48Maybe because it's in like the middle of all the boxes

12:49It's sort of like a shrine around the Greek box

12:52Yeah yeah

12:52I'm like oh going into the middle one

12:59The sprint

13:02Hi Lana

13:03Hello how are you?

13:04Where are you taking us to Lebanon today?

13:07So I'm going to do a beautiful version of milk pudding

13:11Usually it would be set in a ramekin dressed with sort of you know rose water flavors and pistachios

13:18So I'm going to do pistachio ganache I'm going to do pomegranate granita that's going to go with it

13:23I'm going to do some fresh compressed strawberries as well

13:26All right

13:27Just watch out the balance because it's one of those flavor profiles that can err on the side of being really syrupy and overly sweet

13:34Yes

13:34To make sure you've got enough time at the end to eat it together

13:38Yes

13:38So you can edit

13:39Yeah

13:40Okay

13:41Great thanks Po

13:44De Pinar

13:45What country?

13:47France

13:47Yes

13:48All time

13:49I'm doing sablé raton today

13:51Raton

13:52Oh that's very hard to do

13:54I'm going to pair it with crème diplomat

13:56A plum and a raspberry sorbet

13:58And a raspberry and a rose jam

13:59And it's going to be like a french patisserie vibe

14:03The sablé and then there's sablé

14:05Sablé yeah

14:06They need to be crunchy

14:07Yes

14:08Good luck

14:09Thank you guys

14:09Thank you so much

14:10Thank you

14:11For choosing french

14:14Man I hear we're going to Greece

14:15We are going to Greece indeed

14:16Yes

14:17Yes

14:18I love it

14:18Where have you been to in Greece?

14:20The islands near Athens and about as far as Santorini

14:22Yeah

14:23I've probably been there six or seven times

14:24Yeah amazing

14:24I think it's one of my favorite places

14:26Perfect

14:26And you're making

14:27So I'm doing like katefi wrapped prawns

14:29But I'm going to do skordalia and like the elements of tzatziki

14:32A bit of olive

14:33It's going to be Greek full on

14:34So quite modern

14:35Yeah

14:35I feel like the kind of places that I've eaten at in Greece

14:38No one would ever wrap a prawn in this stuff

14:40No

14:40I know you mean

14:41I know you mean

14:42But this is MasterChef

14:42I'm trying to be true to the flavors

14:44You know

14:44And then when I think of Greece

14:45I just think fresh lemon herbs

14:47So I'm going to do my best to get you there

14:48Oh no I wish I was there

14:49Yeah

14:49Fair enough

14:49That sounds great

14:50That sounds great

14:50Take a step

14:51Thank you

14:51Yeah I'm going to

14:51I'm going to

14:52Don't you worry

14:52Come on Jamie

15:03Crack on mate

15:04Looks good

15:04Let's go

15:05Good pace

15:05Jamie

15:08We should

15:08I see this

15:10And I think one country

15:12Exactly

15:13Spain

15:13I love Spanish cuisine

15:15I had a Spanish inspired venue for five years

15:18We're going south to Spain

15:19We're doing arroz cardolso

15:20So beautiful seafood wet rice

15:22This is not paella

15:24I think everybody gets caught in Spain

15:25Only making one type of rice

15:27I wanted to do something a little bit different

15:29So this is beautiful and rich and generous

15:32And packed full of flavor

15:33With some beautifully cooked seafood

15:34I want you to feel like you're sitting on a beach

15:37With one pot that we're all sharing

15:38Cold glass of sherry

15:40Cold beer

15:40Sit there

15:41It's the taste of Spain

15:42You know I used to live there

15:44Did you?

15:45So I know your dish very very well

15:47I cannot wet

15:48Yeah

15:49So make sure you're quite fit too

15:51Thank you guys

15:52Alright mate

15:52When you make a dish for someone that knows something so well

15:55There's a lot of pressure

15:57I need to make sure this is spot on

15:59My place in the competition

16:01And whatever that special prize is at the front is at stake

16:04The key to this beautiful rice dish

16:07Is actually all about the broth

16:08Big flavors that have to come through in this broth

16:11Are smoked paprika

16:12Sweet paprika

16:13Saffron

16:13And then a heap of shellfish

16:15It doesn't matter where you're taking us

16:18You've got 45 minutes to get us there

16:20Let's go guys

16:2145 minutes to get us

16:23Oh my god so much for doing

16:24Alrighty

16:26Let's do it

16:27Let's do it

16:33Smelling winter Jamie

16:35Yeah that's tasty man

16:36Oh

16:37It's a real muscle workout

16:40My rabbit's got 20 minutes to go in the pressure cooker

16:44I'm just making my little wild fennel and aniseed crumb

16:47The mollica

16:47I'm going to start making my pasta now

16:49This is something that my husband and I actually have on our honeymoon

16:52I feel like I haven't been this emotional in the kitchen maybe all season

16:56I think when you cook something that's so close to your heart

16:59It just feels so right

17:01Loz what are these called again?

17:03Macarona

17:04That's just the dialect of Sicily

17:06Very cool Lozzy

17:07Thanks Cal

17:08Looks great mate

17:09This is such a traditional old school way to make pasta

17:12There we go

17:13I need to roll out little bits of this dough with a steel rod

17:18That's going to create that beautiful tube

17:20So all that sauce captures inside that macaroni

17:22On down

17:23We'll be here for a while

17:25I can smudge the whole formula

17:30That's not very nice

17:32No I mean I recognise that smell

17:34As soon as I saw the countries there I was drawn towards France

17:41I love French food, I love cooking it

17:44So I'm basically going to recreate the bouillabaisse

17:49I really want to take everyone to the south of France

17:52To Marseille where bouillabaisse originated

17:56Where the seafood comes in from the port

17:58Everything is fresh, it's really fragrant

18:00A traditional bouillabaisse is served hot

18:03It's a big warm seafood soup and really hearty

18:07But I'm going to put my own spin on it

18:10Oh, hands are cold

18:12Hey Sarah

18:13Hello

18:14Where are we going?

18:15We are going to France

18:17Love that, Ali

18:18You happy about that?

18:19Absolutely

18:20What dish are you going to do?

18:21So bouillabaisse

18:22I'm changing it, turning it into a cold bouillabaisse

18:25Oh

18:26Oh

18:27I'm making the bouillabaisse here, cooking all of the seafood in this

18:33And then I'm going to pop that into a siphon gun and foam it on top

18:38That's going to be my bouillabaisse over the top

18:40Wow

18:41Oh this really beautiful seafood salad

18:43Oh my gosh

18:44Oh my gosh

18:45Your eyes

18:46A chilled bouillabaisse salad

18:49Being a Frenchman, have you ever had that in your life?

18:52No, no, never

18:53Just make sure it takes us to France and everything is perfect

18:56Yeah

18:57Thank you

18:58Do it on Mr Mike with this one

18:59You've got high expectations

19:00Thank you

19:01Oh gosh

19:03She's taking a risk on a day like today

19:06Yeah

19:07Wow

19:08Very dangerous

19:09I'd love to go around

19:19Bouillabaisse salad

19:20Oh my god

19:24I mean, telling a Frenchman that I'm doing a chilled bouillabaisse salad

19:28Like, that could definitely be head on the guillotine

19:31Oh gosh, spoon

19:32But it's an elimination day

19:35And I came back to prove myself this time round

19:39I'm not going to be playing it safe

19:41Safe Sarah is gone

19:43Go Sarah, good pace

19:44So I really need to make sure that I finesse this broth

19:48Nice Sarah

19:49This needs to taste like a bouillabaisse

19:51Because I need to reduce it into a dressing

19:54And mix it into the potatoes

19:56To turn it into a foam using the siphon gun

19:59This is sending us to France, not home

20:02Panic at the disco

20:04I am doing this Turkish stuffed apples with walnuts

20:08Took forever

20:09Struggling to decide which country to be

20:11But today I need to show judges that I can push myself

20:15If I did this like in one of the first weeks of competition

20:17I'll probably just make a stuffed apple with walnuts

20:20But I'm kind of doing my twist on it to show how much I learn here

20:24I'm going to make this little walnut entremé inside

20:26But there's still a lot to do

20:28So I'm rushing everything

20:30Woo!

20:31My syrup

20:32In my apple entremé will be apple caramel, walnuts praline and walnut sponge

20:38Okay

20:40I'm also making a black coffee and a lemon babina ice cream

20:45I have so many elements to finish and not enough time

20:48And now I need to push to have all elements on the plate

20:51Still want to be around to open those envelopes

20:53I don't want to miss out

20:55Don't forget your passport

20:5730 minutes left to go!

20:59Yeah!

21:02My Lebanese milk pudding is all ready to go

21:04I've got some granita that I'm about to pop into the blast tiller

21:08And then start moving on to some of those other elements

21:11That looks pretty Yolana

21:12Thanks Cal

21:13It's nice coming from you

21:16I'll be doing sape le breton

21:18Which is like a traditional French pastry

21:20Working on my jam and my quen patissiere's chilling in the fridge

21:24The sape le is looking good

21:25It's a really good light

21:27I just want it to be just starting to get kind of brown

21:30I don't want it to get brown

21:31I just want it to just kind of just start to get brown

21:33So hopefully 10 minutes in the next 10 minutes it should be good

21:36Hopefully John Christophe likes it

21:40I'm going to go to Greece today

21:42So I'm doing a katefi red prawns

21:44Nice Benny

21:45Cordelia is pretty much done

21:46I've smoked the yogurt

21:47I didn't get that into a packing bag

21:48The key thing to this dish is to make sure the prawns are cooked perfectly

21:51So I'm going to take my time doing that

21:53It's time to like just go for gold and I'm not going home

21:55I'd love even more to win a prize but I'll take either today

21:59Nice one Audra, let's go mate

22:01My rice is cooking on the stove

22:03I've got all my seafood prepped

22:05Now it's really cooking my seafood over flame

22:09Today I'm going full seafood galore

22:12In my bayern I've got prawns, scallops, hippies and I've got squid

22:17Come on Audra

22:18The worst thing to do is overcook your seafood

22:20So today I'm going to cook the seafood separately

22:22To make sure that it's perfect

22:24Everything's going to go on the habachi

22:26Because I really want that smoky charred flavour to come through

22:30I've made this punctuous delicious prawn head oil

22:33Full of yuzu kosho

22:34And that will be used to toss the seafood before and after it goes on the grill

22:39I love yuzu kosho and I think it goes so well with seafood

22:43The paprika and the prawn oil and all those flavours

22:46It's absolutely risky adding some Japanese flavours

22:49But I'm going to back myself up

22:51Because I know it's all going to gel well

22:53Beautiful

22:54It's so delicious

22:55This dish will take anybody to Spain

22:58I think your last Pippi's open

23:00Hey

23:01Your last Pippi's open

23:02I know

23:03This is epic

23:05We've got the best of the best out there

23:07And they are going hard

23:09The smells in the room are amazing

23:12I want to point out Jamie

23:14He's got aros caldozo

23:15He just talked all the talk

23:17I'm hoping he can walk the walk

23:18Because the idea is a smash up

23:20Laura is making this braised rabbit and pasta dish

23:23She's just got this feel

23:24Got another touch

23:25And that just excites me so much

23:27There we go

23:28I'm a little bit worried about Audra

23:30She's doing paella

23:32But she's adding this other flavour profile

23:34Which is yuzu

23:35Whoa

23:36I'm just worried that that's just going to snatch us out of the moment

23:38Yeah

23:39Yay

23:41Buu-ya-bez

23:42Sarah

23:43Sarah

23:44So she's got the flavours of

23:46Boya-bez

23:47Then she's got some potato

23:48Which she's put through the rice

23:50So it's really really smooth

23:51She's going to mix those two together

23:53And make a cold salad

23:55And that is going to be siphoned at the table

23:58To create this light, airy, bouillabaisse sauce

24:03One of the most courageous cooks in here

24:05I agree

24:06The thing with that though is that if she misses a mark today

24:09She could be in trouble

24:12Smelling good?

24:13Yeah, it smells sick

24:16I've packed as much flavour into that broth as possible

24:19For this aros caldozo

24:20Oof

24:21That's hot

24:22Which I'll then use to cook the rice

24:25To make it nice and soupy and homely

24:27Yeah, it looks sick

24:29It looks so cool

24:30It's actually the colour of Spain's flag

24:32The seafood just needs to be cooked really beautifully

24:35And the seafood I'll be using are pippies, prawns and squid

24:39I'm charring my prawns and the squid on the hibachi

24:42Trying to get a little bit of colour

24:43But I want it just cooked

24:45And then allow them to finish cooking in my broth butter that I've got on the side

24:49I really want to transport the judges to the beach side

24:53We've started a fire

24:54We've got one pot and we're cooking this dish together

24:56So what I've got in here is some clarified butter

24:58I've then just taken one of my pieces of charcoal and chucked it straight in there

25:02And encapsulated all of that smoke

25:05So that we can actually stir some of that essence of being on the beach side in Spain

25:09Into the dish

25:10Looks beautiful mate

25:12Don't let this be your final destination

25:1515 minutes to go

25:17Ah parsley, parsley, parsley, parsley

25:25Let's go Lozzy, you didn't push mate

25:26Yep

25:29There's 15 minutes to go

25:30It's time to release the pressure on my pressure cooker

25:33This is literally the biggest moment of my cook

25:36We're going

25:38We are going

25:39We are going

25:41I have never cooked rabbit in a pressure cooker before

25:45I don't know if that rabbit's going to be cooked or not

25:49If it's overdone, underdone

25:50There is so much riding on what's inside this pot right now

25:55Let's see if it works

25:56I take the lid off the pressure cooker

26:09Wowee, yeah she smell good

26:12And the smell is so nostalgic

26:16But it's all going to come down to if that rabbit is perfectly cooked

26:21This rabbit needs to be falling off the bone

26:23I should be able to pull out one clean bone of rabbit

26:28Oh wow

26:29Good colour

26:30Oh the rabbit is absolutely perfect

26:32Literally falling off the bone

26:37Oh my god

26:38It's juicy, it's tender

26:40Oh my god that's so good

26:43This is literally transporting me back to Sicily

26:46Like I'm going to get really emotional about this

26:48And it's so freaking cool

26:50So cool

26:52Don't let today's cook be your ticket home

26:54Only five minutes to go

26:55Come on guys

26:56Five minutes to go

26:59Oh she's pretty good

27:01It's yum

27:02It always comes down to the wire

27:04Five minutes to go

27:06And I have made a potato and bouillabaisse foam

27:09I need to start plating my seafood salad

27:12I've got my tartare in a ring mole

27:14I'm layering on that sliced poached chilled prawn

27:17I want this to feel like the south of France

27:20You know all the flavours that would go on in a bouillabaisse

27:22But totally reimagined

27:24There's a lot of risk in this dish

27:27I'm trying to get a crust at the bottom

27:28Not a paella without a crust is it?

27:30Yeah, no paella without a crust

27:31But I just don't want to burn it

27:33My rice is cooked

27:34I'm hoping that I've got the perfect socrata at the bottom

27:37Now I've got to dress the entire pan with the seafood

27:39I've got my scallops sitting on its shell

27:43Prawns, kind of butterfly to charred barbecue bits

27:46But that's a hint of yuzu kosho and it looks beautiful

27:49Okay guys, three minutes to go

27:51Come on, push

27:53Come on guys, push

27:54Get on the plate, come on

27:55Okay, perfect

28:08That broth is vibrant and rich with all of the flavours that I wanted to get in there

28:13It's the colour

28:14Yeah, it looks sick

28:15I pile my seafood high, making sure they're dressed with all of that beautiful broth butter

28:20The seafood's cooked really well, the rice is cooked well and the broth packs a punch

28:24Couldn't be happier

28:25I just hope I've done enough to impress John Christophe

28:29Time to put it to them

28:30It's absolute chaos

28:32I literally have nothing on plate

28:35I still need to fill the apples with cream

28:37Add my entremé, finish it off with a sponge

28:40I literally need to do the whole dish

28:42Ladies and gentlemen, this is your captain speaking

28:44We are landing in 30 seconds

28:46I don't even have a plate

28:47I don't even have a plate

28:49I don't have a plate for my uncle

28:52Okay, I do have it

28:54I will have it

28:55I've run out of time to do my black coffee

28:57And I don't even have a plate

28:58So I use my coffee sauces

29:01I don't have time to make it perfect

29:04Touching down in ten

29:06In ten

29:07Nine

29:08Eight

29:09Seven

29:10Six

29:11Five

29:12Four

29:13Three

29:14Two

29:15One

29:16Well done, everyone

29:17Well done

29:18Well done

29:19Well done

29:20Well done

29:21Well done

29:22Well done

29:23Well done

29:24How proud of you

29:26This was the most hectic finish I ever had

29:28And I'm really spewing that I didn't go with some safe option like I wanted at the start

29:33I did push myself

29:35But really devastated that didn't have that time to really do it a justice and make it spectacular

29:39I'm usually really happy at the end of my cook today

29:42I'm just so devastated

29:43Yeah

29:44I'm not sure today actually I'm not sure

29:52Good luck Jamie

29:53Good luck mate

29:54Good luck

30:01Jamie

30:02Hello

30:03Hi Jamie

30:10Good smell of that

30:11Saffron

30:14Jamie you have chosen to take us to Spain

30:17What's your dish?

30:18So I made arroz caldozo

30:20So soupy, wet, delicious seafood rice

30:24Nice

30:25So these are flavours that I absolutely adore

30:27For me this is on the beach

30:31Andalusia

30:32You've got amazing seafood from the Med

30:36Start a fire

30:37One pot

30:38Make this

30:39Have a cold beer

30:40I'm into it

30:41Or a sherry

30:42I'm there

30:43Or a sherry

30:44Exactly right

30:45Mate I've heard enough

30:46I'm dying to dig into this one

30:47Yeah

30:48Do you want to finish it off?

30:49Yep for sure

30:50Oh

30:56Hello Spain

30:57It's the colour

30:58Cheers mate

31:00Thank you

31:01Thanks guys

31:02Thanks Gerry

31:03You can smell that from a mile away

31:09The smell of the saffron and the paprika

31:11Yeah

31:12Is literally making me want to do a little jig

31:14Oh hello

31:15Do a little jig

31:16Saffron jig

31:17hahaha

31:18hahaha

31:19How long have Iidad

31:32You're doing well

31:33You're doing well

31:34If you're doing well

31:35You're doing well

31:36You're doing well

31:37I'm doing well

31:38And then what happens

31:39You're doing well

31:40I am so happy with that, like that is just the perfect dish and put together flawlessly

32:09from Jamie.

32:10Look at my body.

32:11Look at my body language.

32:12It just relaxes you, doesn't it?

32:14Can't deal.

32:15That beautiful trinity of the sherry in that broth and that really beautiful seafood broth.

32:20Playing a game with the paprika and the saffron in that.

32:25Those three are just doing a dance.

32:28On top of that, the seafood is all cooked beautifully.

32:30He's on a hot streak.

32:32He is on a hot streak.

32:33He's on a hot streak at the right time and he's getting it.

32:36Cooking the right dish for the right challenge.

32:39Yeah.

32:40This is it.

32:41Yeah, our galdozo were a dish.

32:45A tricky dish to represent.

32:48It's probably one of the very, very best of Spain.

32:53The dish itself is a great representation.

32:59The way the seafood is cooked is perfect.

33:02Tasty, colourful, generous, very well combined.

33:06Oh, it's fantastic.

33:08It reminds me of good memories.

33:10Perfect.

33:11Yeah.

33:12You know when something hits you flavour-wise so hard that you feel like every dish you've

33:16ever eaten in your life is dead to you.

33:19That's kind of what that did to me.

33:22I loved it so much and that flavour is just so spectacular.

33:29Jamie so definitely took us to Spain.

33:33We're going to see him on the plane.

33:35We're dancing.

33:36Good luck.

33:37Gracias muchachos.

33:38Walking my dish up.

33:39I'm actually really excited.

33:40It's a little bit creative with flavours that I absolutely love.

33:41It's time to take the judges to Spain.

33:42Hello.

33:43Hi Odra.

33:44Oh.

33:45I've made a paella with a yuzu kosher prawn oil.

33:48Yuzu kosher?

33:49Don't sound very Spanish.

33:50I don't know.

33:51It's a little bit creative with flavours that I absolutely love.

33:53It's time to take the judges to Spain.

33:54Hello.

33:55Hi Odra.

33:56Oh.

33:57I've made a paella with a yuzu kosher prawn oil.

34:10Yuzu kosher?

34:11Don't sound very Spanish.

34:15Every time I cook a dish, I always feel like to make it, to cook something for someone,

34:21it's got to have a little bit of me in it.

34:23You want to leave a little mark.

34:24I do.

34:25Yeah.

34:26Yeah.

34:27So when we eat your dish, is it going to shoot us to Spain or take us to Japan?

34:41Absolutely shoot you to Spain.

34:42Okay.

34:43Yeah.

34:44I think I did it.

34:45I hope I did it.

34:46Thank you, Odra.

34:47Cheers, Odra.

34:48Cheers, Odra.

34:49Cheers, Odra.

34:50Cheers, Odra.

34:51Cheers, Odra.

34:52Cheers, Odra.

34:53Cheers, Odra.

34:54So we're looking for that beautiful sakura on the bottom.

34:57So we're looking for that beautiful sakura on the bottom, or some of it is a bit, I was

35:17a bit worried about this.

35:19What do you think?

35:20Like solid, burnt bits.

35:31For me, the beauty and joy of a paella, it is a one pan dish.

35:49Cooking all the seafood separate meant that none of those juices flowed into the rice.

35:56What I'm getting is rice that's mainly tasting of the yuzu kosher.

36:02If we're tasting mainly yuzu kosher, we're also not tasting Spain.

36:07The thing is with the cast iron pan, I've got inconsistent rice.

36:12Some rice is cooked really well, some rice is raw, some is overcooked.

36:15Absolutely.

36:16That pan has dissolved that liquid very fast, very quick.

36:21And for me, the seafood is really inconsistently cooked as well.

36:26The scallop is under, the squid is borderline.

36:31Then you add the yuzu kosher.

36:32The flavour was distracting me from what this dish is all about.

36:36And it's the stock, the smoked paprika, the onions, the capsicum, the seafood.

36:41But then I get this really like, whoa, what's that?

36:44I understand Audra wanting to put her own spin on the dish, but today just wasn't the day

36:49for future.

36:50All right.

36:51Good luck, boss.

36:54I'm feeling so good about my dish.

36:56It looks exactly how I wanted it to.

36:58It tastes incredible.

36:59For me, it's transported me back to that moment in Sicily.

37:03And I hope it does the same for the judges.

37:05Hello.

37:06Hi.

37:07Hello, Laura.

37:08Hi, Laura.

37:09Love the normal plate.

37:12Nice.

37:13Nice touch.

37:14So, it's Macarona with a rabbit and a wild fennel molika.

37:19I actually have had this a few times on my honeymoon on Mount Etna.

37:24And it's probably one of my favourite places in the world.

37:26Like, just the food and the produce that comes off Mount Etna is just, like, it's in

37:31a different ballgame, I think.

37:33Well, we can't wait to try it, Laura.

37:35Thank you so much.

37:37Enjoy.

37:39Thanks.

37:40What excites me is Laura probably would have had to sift through a hundred different

37:44dishes that, you know, she could have cooked for us today to take us to Italy.

37:48Yeah.

37:49And she chose this one.

37:50Yeah.

37:51It must be pretty special.

37:56Smell it.

37:57Smell that.

37:58The fennel.

38:01Oh, my gosh.

38:14That would have been the most ugly eating ever.

38:28I just felt like I wasn't here.

38:31The dish is perfect.

38:32Mm.

38:33Like, I just don't know what else to say.

38:35It was just on another level.

38:37It is obviously super succulent.

38:39The pasta is made perfectly.

38:41It's got the slightest bit of chew to it, which I wasn't expecting.

38:44Yeah.

38:45And then that kind of fennel pangratato at the top.

38:48Yeah, that's a special one.

38:50That is a real special one.

38:52It is so full of flavour, so full of techniques, so full of salt.

38:59I don't think she could have done this better.

39:01I don't think anyone could have done this better.

39:03Oh, yeah.

39:04I agree with you.

39:05And I've never been to Sicily.

39:07And I can't wait possibly any longer and go to Sicily,

39:11because this is what destination is about,

39:13is food suck you in and I treat you like a passport.

39:17Mate, I'm at Mount Edna on my honeymoon.

39:21Laura definitely took us to Mount Edna,

39:25and now we're taking her to Doha.

39:29Good luck.

39:31That's beautiful.

39:32Good luck.

39:33This is me walking the plank with my piece of art.

39:37Like, it does look beautiful,

39:39but this has to have the essence of Bouillabaisse

39:42and transport all of the judges to France.

39:45Yeah, this was a bit crazy.

39:49How are you going?

39:50Good.

39:51Hi, Sarah.

39:52How are you?

39:53Right.

40:01Here we go.

40:06This is what?

40:12Oh!

40:15So, you picked France?

40:16Yes.

40:17What is your dish?

40:18So, I've made a chill Bouillabaisse,

40:20and then a potato and Bouillabaisse foam as well.

40:22I want to ask you, Jean-Christophe, as resident Frenchie,

40:23what do you think of this iteration of a Bouillabaisse?

40:27Nervous,

40:28Nervous,

40:29Nervous lip biting.

40:30What do you want to say?

40:31Yes.

40:32I want to ask you, Jean-Christophe, as resident Frenchie,

40:34what do you think of this iteration of a Bouillabaisse?

40:36Nervous lip biting.

40:37Nervous lip biting.

40:38What do you want to say?

40:39Because I'm a Bouillabaisse salad.

40:43Oh, la, la!

40:44La question de French Revolution.

40:45Oh, la, la!

40:46It's not exactly like a big, hot steaming bowl with crusty bread, is it?

40:49Well, it could be a smart idea.

40:50Mm.

40:51I think it goes back to the test.

40:52Yeah.

40:53Good luck.

40:54Nervous lip biting.

40:55Nervous lip biting.

40:56What do you want to say?

40:57Because I'm a Bouillabaisse salad.

41:00Oh, la, la!

41:01La question de French Revolution.

41:03Oh!

41:04It's not exactly like a big, hot steaming bowl with crusty bread, is it?

41:08Well, it could be a smart idea.

41:11Mm.

41:12I think it goes back to the test.

41:15Yeah.

41:18Good luck.

41:24It doesn't look like a Bouillabaisse, but it does smell like a Bouillabaisse.

41:37Yeah.

41:38Yeah.

41:39That's for sure.

41:40But does it taste like a Bouillabaisse?

41:42That's what I'm going to find out.

41:54Yeah.

42:11As a Frenchman, I was expected a Bouillabaisse soup.

42:17And we didn't get it.

42:19We got salad instead.

42:21Ha!

42:22So now I need to think, is it a good idea?

42:29It's ingenious.

42:30Yeah.

42:31It's absolutely spot on.

42:34And I can hear the French from Marseille seagulls.

42:40So it is just perfect.

42:41What I like is potato foam, yeah, as you call it.

42:45I think that was a nice little touch.

42:48So in all, I think Sarah deserves a ticket.

42:52The flavours of this dish are just undeniably French.

42:54The aromas, everything.

42:56It puts you straight into France, and specifically at a fine dining restaurant.

43:02She's got the seafood in there, and she's served it cooked, roared, pickled.

43:07Every part is in there.

43:09This doesn't have, like, the comfort that a normal Bouillabaisse has, but it definitely

43:14has the luxury that a Bouillabaisse has, you know?

43:17Even when it came to the table, it looked a million bucks.

43:19And the fact that she's taking these risks, you know, in this competition, where she could

43:24have chucked up the original and the greatest and been on that plane, she still went down

43:30that road, and that's why I think she's a threat in this competition.

43:36Hey, Dupinder.

43:37Hey, guys.

43:38I've made a sableu breton, a raspberry and a rose jam, vanilla creme diplomate, and a plum

43:44and a raspberry sorbet.

43:46Is this going to take me back to France?

43:49I hope so.

43:50Ooh.

43:51That was a crunch.

43:53Ooh, far out.

43:54Unbelievable.

43:55She's nailed the sableu perfectly.

44:11So the perfect sableu should be rich.

44:13You can feel the butter.

44:14It should be melting.

44:15So this little crumb is going through in your mouth.

44:19Um, I felt pretty posh in that.

44:22That means you're in France.

44:25Hi, Ben.

44:26Hello.

44:27So you two are Sir Grace?

44:28Absolutely.

44:29What did you make?

44:30I've made katafi fried prawns with scordalia, smoked yogurt, and cucumber olive salad.

44:37Loved the way he cooked the prawns.

44:40They were beautifully cooked, but more impressively, he managed that pastry wrap, and it's golden

44:44and crunchy and textural.

44:46This dish would absolutely belong in a restaurant in Greece, and that's what I love about it.

44:54Alana, you're taking us to Lebanon.

44:57What's your dish?

44:58I've done my little twist on milk pudding, or mulabia, the spin with pomegranate and barberry granita, and strawberry rose and pomegranate sauce.

45:09Delicious.

45:10Couldn't be more Lebanese if I tried this dessert, so she smashed the brief.

45:14My only complaint about this is I feel like Alana, she just needs to take a few off.

45:19Yeah.

45:20You know, and just focus on what she wants the dish to achieve.

45:23Instead of trying to add things to balance, that's when it can get confusing.

45:27The cook was really stressful.

45:36I wanted to kind of push myself, but I took too long to decide on my dish, and I'm really shattered because I feel my execution wasn't there.

45:44Gosh, Liz.

45:45How are you?

45:46Hello, hi.

45:47Snez, you're taking us to Turkey?

46:00Yes.

46:01What's your dish?

46:02So this is a turkey stuffed apple.

46:05And how come you went down this route?

46:08I don't know.

46:10I've been thinking about it since I started the cook.

46:13So what happened when you first saw all those countries lined up and heard what the challenge was?

46:17Oh, I was so excited.

46:19I had like so many dishes for Italy, but I was worried, oh my God, there's Laura here, and she's probably going to go Italy.

46:24And then I'm thinking Spanish, oh my God, Jamie's going to cook.

46:26I just wish I didn't think that way.

46:28And if this is the dish that sends you home today, how will you feel?

46:33Oh, I hope it's not.

46:35I really love this dish.

46:37I love the flavour.

46:39I'm really, really upset about myself because today was literally open pantry.

46:44But I think the decision that I made today, that couldn't cost me, and I feel like I will never forgive myself.

47:03Shall we?

47:04Yeah.

47:05We shall.

47:06There's something in the middle of that as well, isn't there?

47:07Oh, yeah.

47:08Yes.

47:09Just getting through the nuts.

47:10Yeah.

47:11That's like the crumbly fenta in there.

47:12What's in there?

47:13So there is some kind of like...

47:14Toffee?

47:15No, it's like a paste.

47:16Biscuity paste.

47:17Yeah, I saw her whizzing up.

47:18Walnuts maybe?

47:19And then there is...

47:20And brown sugar.

47:21A walnut.

47:22Oh, that's a whole walnut.

47:23Yep.

47:24A whole walnut.

47:25Man, this is intriguing.

47:26I cannot find any sponge, but there is a big chunk of praline.

47:27That was a thing that I was having trouble cutting through.

47:28Oh, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.

47:31Biscuity paste.

47:32Yeah, I saw her whizzing up.

47:33Galt it in here.

47:34Walnuts maybe.

47:35And then there is...

47:36And brown sugar.

47:37A walnut.

47:38Oh, that's a whole walnut.

47:39Yep.

47:40A whole walnut.

47:41Man, this is intriguing.

47:42I cannot find any sponge, but there is a big chunk of praline.

47:44That was a thing that I was having trouble cutting through.

47:49Oh, my God.

47:51Oh, no, no.

47:55Interesting texture.

48:05What I like very much, and I'm going to say I really adore it, is that syrup.

48:19The apple, spices, obviously with the cinnamon and the stars, the cloves.

48:24I think that was magical.

48:27It was.

48:28Where I think she goes a bit wrong is with the stuffing in the apple.

48:34There was like a really big chunk of praline in that stuffing that was like a jawbreaker.

48:39Yeah.

48:40There was supposedly a sponge in the middle that I think just dissolved with all the moisture from the apple.

48:47So I'm worried for her.

48:49The ice cream's good, but I'm not sure that I associate lemon verbena with turkey.

48:55That's not something I've come across during my travels there.

48:58I reckon Schneez, because she hasn't executed all of her elements perfectly, it's really hindering this trip to turkey for me.

49:06And I'm worried where she's going to end up with this one.

49:10You cooked like your lives depended on it.

49:22And four of you didn't just survive, you thrived.

49:28The cooks that brought us the top four dishes of the day are Sarah, Laura, Ben and Jamie.

49:47All of your dishes took us far away with their appearance, flavour and aroma.

50:05You smashed it.

50:08For now, we have to talk about the not so good news.

50:13Sadly for one of you, this is it.

50:16If I call your name, please step forward.

50:19You're in danger of going home.

50:21And Audra.

50:37Neither of you really took us to the heart of Turkey or Spain.

50:41So it came down to the technical flaws in both your dishes.

50:46Snez, the textures inside your poached apple were off.

50:55The praline was too hard and the stuffing was gritty.

51:03Audra.

51:07Unfortunately, the cook on your rice and your seafood were inconsistent.

51:15Because the two most crucial elements in your paella were the seafood and the rice.

51:20I'm sorry Audra.

51:21That's why you're going home.

51:23I'm sorry.

51:24I'm sorry.

51:25I'm sorry.

51:26All good.

51:27All good.

51:28All good.

51:29All good.

51:30All good.

51:31All good.

51:32All good.

51:33Audra, how are you feeling?

51:34I actually feel really good.

51:37I mean, look, I came in to express and show the simplicity of cultural cuisine.

51:44And that food doesn't always have to be complicated.

51:48From contestant to MasterChef judge to back to win, you have not stopped.

51:54And we know you never will.

51:55Yeah.

51:56Yeah.

51:57Yeah.

51:58Audra, we're going to miss you so much.

51:59But for now, it's time to say goodbye.

52:02All right.

52:04All right.

52:09This kitchen is addictive.

52:12I won't deny coming back and standing this side of the bench versus the judging side.

52:17It was a bit daunting.

52:19It really put me out of my comfort zone, which I love.

52:24All right.

52:25All right.

52:26All right.

52:27All right.

52:28All right.

52:29All right.

52:30All right.

52:31All right.

52:32All right.

52:33And I've got to say, I'm really proud that I've managed you to stay true to who I am.

52:37Give it up for Audra, everybody!

52:44Peace out.

52:47And then there were eight.

52:50Are we ready for some big news?

52:52Yes!

52:53Here we go.

52:54You have been staring at those envelopes all day long, and it is time to see what's inside.

53:03Oh, yes.

53:04Date one, and don't open them up yet.

53:09Oh, Callum, amazing.

53:10Oh!

53:11It's even in the way.

53:12Oh!

53:13It took me so long to write all of that.

53:18Oh, I like the...

53:20I like the stamp.

53:21Very well.

53:22Oh, my God.

53:23You ready to see what's inside?

53:24Yes.

53:25Yes.

53:26Go on.

53:27Open them up.

53:28Oh, my God.

53:29I don't want to write the stamp.

53:30Oh, my God!

53:31Oh, my God!

53:32Oh, my God!

53:33There we go.

53:34There we go.

53:35Pack your bags, because we're going to Canada!

53:39POP, POP, POP!

53:42Oh, my God!

53:48Oh, my God!

53:49That's pretty awesome.

53:50Speedy?

53:51How are you going?

53:52More on your speedy little plaster-making fingers.

53:57You'll all be flying direct from Melbourne to Doha with Qatar Airways to go on the adventure

54:07of a lifetime.

54:08I was excited when I won an amenity pin but this is so much better, like this is genuinely

54:17so exciting.

54:18We're all going to experience Qatar's rich culture, vibrant markets and world class cuisine

54:24first hand.

54:25Just in case you missed it, all the countries involved in today's challenge are destinations

54:31that Qatar Airways flies to.

54:36And four of you are going to be travelling with them in style.

54:42Sarah, Laura, Ben and Jamie, you'll be flying business for us!

54:52We've never got to go on a season.

54:55We've never been anywhere.

54:57It's taken me 12 years.

54:5812 years!

54:5912 years and this is the greatest moment in vast ever history!

55:01I've dreamt about this moment.

55:02The judge has been like, we're going to the bus!

55:05It's honestly just like the most exciting moment by far in this kitchen for me.

55:08She's made it!

55:10Yay!

55:11Oh my god!

55:12Oh my god!

55:13Give me the champagne!

55:14I am ready to get on that plane, feet up and explore Doha.

55:17Far out!

55:18Far out!

55:19So good!

55:20The jammies!

55:21The jammies!

55:22I like jammies!

55:23Alright, head on out everyone, we'll see you at the airport!

55:26Don't forget your buss maums!

55:27Goodnight!

55:28Au revoir!

55:29We have two tours!

55:31Good luck!

55:32What the funds have done?

55:33Ya!

55:34Next year we are in plane, this is the best place to do it!

55:35Oh my god!

55:36Give me the champagne!

55:37Oh my god!

55:38Give me the champagne!

55:39I am ready to get on that plane, feet up and explore Doha!

55:40I am ready to get on that plane, feet up and explore Doha!

55:42Far out!

55:43It's so good!

55:44The jammies, the wanjams!

55:45All right, head on out everyone, we'll see you at the airport!

55:47Come on, good luck, au revoir!

55:56This week on Masterchef Australia...

55:59Welcome to Doha!

56:02It's an epic, epicurean adventure.

56:07Oh my god, guys, look at this!

56:09We want to be as in awe of your dishes as we are this city.

56:13Whoa!

56:15When Doha dazzles everyone.

56:19Dishes like this, they don't just win immunity, they win the competition.

56:23Wow, I loved it.

56:25Absolutely suited to this gorgeous setting.

56:28It is sensational.

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