- 7/7/2025
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00:01Previously on Masterchef Australia...
00:04Are you ready?
00:05...the 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 Corey!
00:22...his pressure test...
00:24Dawn of a tropical new day...
00:27...was the end of the road...
00:30...for Andre.
00:36And Callum's immunity-winning Pav...
00:39...had the judges dancing for joy.
00:44Tonight...
00:45...the best dishes...
00:47...will take them to far away places.
00:51But for one...
00:53...it'll be their ticket home.
00:55Big day.
00:56Thank goodness.
00:57They did say it's going to be biggest elimination ever.
00:58Yeah.
00:59No 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, God!
01:29Oh, God!
01:30Oh!
01:31Oh!
01:32Oh, different countries!
01:33countries we walk into the master chef kitchen and there's a whole lot of cargo boxes with
01:41different countries on them ordinarily they don't send you anywhere on an elimination day so i reckon
01:48something's brewing
01:49blue chipped nigeria heart just started beating a little fast yeah nice
02:00laura and sarah dressed for the occasion yep we're ready for it do you feel it puts you in a mindset
02:06it definitely does floral was not the day today it's like war you're on half the battle is mindset
02:15the slick look really helps me black apron it is focused and ready to just give it everything
02:22jamie you look great too mate
02:26i'm not going to sugarcoat it this elimination is the most crucial of the competition so far
02:37my hands are sweating no one ever wants to leave this kitchen
02:42but even more so today because of those envelopes over there
02:48inside of them is something you desperately want
02:57trust me you do not want to miss out on this to get your hands on one you need to survive this
03:04elimination let's do it i have no idea what's in those envelopes but whatever it is i want it
03:12as you guys know food is magic it has the ability to transport us absolutely anywhere in just one
03:22bite each of these places is home to a beloved cuisine that's eaten all over the world i've been
03:30lucky enough to eat my way across the globe getting stuck into incredible food from the countries like
03:36the ones you see up here and that's exactly what we want to see from you today you need to choose one
03:41of 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 will win a very special prize
04:01so give it everything you've got game on
04:09we're giving you 75 minutes
04:12the pantry and garden they're open
04:15make sure whatever you cook it takes us to that destination
04:19whoever cooks the least impressive dish
04:22will be eliminated
04:23so guys are you ready yes chef your time stop now
04:44oh please took all the prawns what do i want to do with this i've traveled all around the world
04:50presenting on food and travel shows i love exploring like little nooks and laneways
04:55and i love to draw inspiration from the traditional spices and flavors what is it
05:00what do you choose lebanese lebanese oh well done good food
05:07oh god i've never told her
05:09so what are you going for french of course
05:12just for you i studied french cuisine at le cordon bleu and fell in love with french food
05:23i'm doing a very classic french dish but with a twist
05:27i'm thinking what is the perfect dish to get me through today and this is going to be a very
05:44special one
05:46hey popo where are you taking us italy obviously thought about nigeria for a second but i had to
05:52hold myself back a little bit excited okay so what are you making a sicilian rabbit ragu yeah
05:58with macaroni yep this dish max and i had on our honeymoon oh in mount enna and like we had to go
06:04back to have it again because it was that freaking good fennel flavors and that like beautifully braised
06:10rabbit and then for me like the hand roll pasta it's just like so quintessentially italy and like
06:14if i can transport myself that moment i want to be able to do that for you guys as well i'm getting
06:18emotional because like it's so close to my heart i love that it's sort of this seed of a memory
06:23yeah yeah inspiring today it's very very special yeah yeah and i hope you transport us all back to
06:29that place me too pro fingers crossed let's get rabbit on then i'll do everything else thing is i've
06:39never cooked rabbit in a fresh cooker before but we only have 75 minutes to cook today
06:44wow you're very very very brave i know chef rabbit can be a really tough ingredient to cook with if
06:52it's not falling off the bone and i've got this terribly chewy ragu that goes with that pasta it's
06:59going to be a horrible dish to enjoy give it a good hour come on janie crack on mate looks good let's go
07:07good pace what a challenge we've got today this is so exciting and i've got to say it that i've never
07:17seen the standard of cooking and the fierceness of the competition at such an even spot like each and
07:25every one of them like anyone could go home today but also anyone could win this competition right now
07:31which makes it so exciting this takes us super hype because what the contestants don't know is that
07:37at the end of this challenge we've got a very special announcement those who survive today are going to
07:42come with us to doha that makes me so excited because we've seen it time and time again something
07:50happens when you go overseas with this competition something clicks you find inspiration you find out
07:55so much about yourself as a cook and i feel like these guys are going to lap it up and i always
08:01fry to all those destinations yeah that's fantastic another little layer of the uh challenge today yeah
08:09oh my god oh yeah yeah yeah yes i've traveled 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 it's just got all those beautiful flavors of
08:23paprika and people were so warm friendly and there was so much in the country that um as you move
08:28from north to south the flavors change so today i'm actually going to be making um paella
08:35i'm keeping it pretty true to valencia which is sort of eastern spain so i'm going to cook with a
08:41car side pan but i still want the dish to have an essence of order i'm going to put some yuzu kosho in it
08:49this is a piece that's made from the japanese citrus fruit yuzu we take the peel chili peppers salt
09:00and it's left to ferment the heat that comes through it will really enhance the spanish flavors
09:07i'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 just making sure i stick to the brief because
09:20i've been known to not fall a breeze in the past so not a good thing not a good thing on a day like
09:25today because there's this big massive thing happening at the end of today i don't know what
09:29it is yet but i have an inkling there are eight envelopes up there and uh i want one of those
09:36we're looking for a sweet escape you've got 58 minutes to go go on guys smells good lossy thank
09:46you nana how you going you're all good good yep we're going to lebanon today we're going to um
09:52cook a beautiful milk pudding france resonates with my style of cooking the most i'll be doing
10:00sape le breton which is like a traditional french pastry i'm doing a french dish for a french man
10:07and there's definitely a lot of pressure there this is a very special cork um there is a surprise at the
10:13end so i don't want to go home i'm going to go to greece today i'm wearing some katifi wrapped prawns
10:20scordalia smoked yogurt tzatziki greece greece greece okay snazzy think
10:30at this moment i'm a little bit panicky everybody else is cooking and i'm still struggling to pick a
10:35country oh my god what am i doing it's because it's not only about elimination today it's also
10:40there's a prize for top four dishes and at this point of competition when everyone is so good
10:47need to do punch on dish that's better than everyone else
10:50so i can make any pasta you can imagine but then there's laura who's like gonna pasta
10:56i'm gonna stay away from italy today jamie knows spanish flavors really really well
11:03and i don't want to compete with that
11:06what am i really like i have this beautiful greek dish in my mind
11:09i think you can be the next master chef only one way to find out applications are open now head to the
11:30link below and apply we see you in the kitchen oh my god oh my god okay snazzy think
11:40what do i do i'm in a pantry and i don't know what to do oh my god yes
11:46i'm looking around then i see the apples
11:50and it reminds me of a dish from turkey am i really doing dessert who am i last one stage
12:01doing a stuffed turkish apples with walnuts oh yum it's really close to my heart because this
12:07turkish tradition has been passed on to my hometown as well because turkey's empire was in serbia for more
12:14than uh 500 youth but i want to show them something a little bit different at this point
12:20of competition when everyone is so good having a good dish is not enough you need to show that you
12:25improved so i'm really thinking as i'm cooking i'm gonna elevate this oh my god so much to do
12:30where do i go first what country would you teach oh there's some goodies up there actually a dish
12:37came to my mind that was um a greek dish actually like a take on quail domates
12:41um yeah like pine leaves and quail and rice and lemon and all the good yeah yeah yeah i don't
12:47know why they came first maybe because it's in like the middle of all the boxes it's sort
12:50of like a shrine around the greek box yeah um like oh going into the middle one
12:59the sprint
13:02hi lana hello how are you where are you taking us to libanon today so i'm going to do a beautiful
13:08version of milk pudding usually it would be um set in a ramekin dressed with sort of you know rose
13:16water flavors and pistachios so i'm going to do pistachio ganache i'm going to do pomegranate um
13:22granita that's going to go with it i'm going to do some fresh compressed strawberries as well all right
13:27just watch out the balance because it's one of those flavor profiles that can err on the side of
13:32being really syrupy and overly sweet yes to make sure you've got enough time at the end to eat it
13:37together yes so you can edit yeah okay great thanks to pina what country um france yeah also i'm doing
13:50subway raton today oh that's really up to do i'm gonna pair it with crĂšme diplomat a plum and a raspberry
13:57sorbet and a raspberry and a rose jam and it's going to be like a french patisserie right bye the
14:03sablay and then there's sablay yeah so they need to be crunchy yes right yes good luck thank you guys
14:09thank you so much thank you for choosing french man i hear we're going to greece we are going to greece
14:16indeed yes yes yes i love it i love it where have you been to in greece yeah the islands near athens
14:21and about as far as santorini yeah i've probably been there six seven times yeah amazing i think it's one
14:25of my favorite places perfect and you're making so i'm doing like uh katefi wrapped prawns but i'm
14:29going to do scordalia and like uh the elements of satziki a bit of olive it's going to be greek
14:34full on so quite modern yeah i feel like the kind of places that i've eaten at in greece
14:38no one would ever wrap a prawn in this stuff no i know you mean i know you mean but this is master
14:42chef i'm trying to be true to the flavors you know and then when i think of greece i just think fresh
14:46lemon herbs so i'm gonna do my best i wish i was there yeah that sounds great that sounds great
14:50take a step thank you yeah i'm going to i'm going to don't you worry
15:03come on jamie crack on mate looks good let's go good pace
15:07jamie we should i see this and i think one country exactly spain i love spanish cuisine
15:15at a spanish inspired venue for five years we're going south of spain we're doing arroz cardolso
15:20so beautiful seafood wet rice um this is not paella i think everybody gets caught in spain
15:25only making one type of rice i wanted to do something a little bit different so this is
15:30beautiful and rich and generous and packed full of flavor with some beautifully cooked seafood i want
15:35you to feel like you're sitting on a beach with one pot that we're all sharing cold glass of sherry cold
15:40beer sit there it's the taste of spain you know i still live there did you so i know your dish very
15:46very well i cannot wet yeah so make sure you quite it yeah thank you guys when you make a dish for
15:53someone that knows something so well there's a lot of pressure i need to make sure this is spot on
16:00my place in the competition and whatever that special prize is at the front is at stake
16:05the key to this beautiful rice dish is actually all about the broth big flavors that have to come
16:10through in this broth are smoked paprika sweet paprika saffron and then a heap of shellfish it doesn't
16:17matter where you're taking us you've got 45 minutes to get us there let's go guys oh my god so much
16:24what you're doing all right let's do it smelling winter jamie yeah that's tasty man oh
16:39it's a real muscle workout my rabbit's got 20 minutes to go in the pressure cooker i'm just
16:44making my little wild fennel and aniseed crumb the more liquor i'm going to start making my pasta now
16:49this is something that my husband and i actually have on our honeymoon i feel like i haven't been
16:54this emotional in the kitchen maybe all season i think when you cook something that's so close to
16:59your heart it just feels so right loz what are these called again macarona that's just the
17:05the dialect of sicily very cool aussie thanks cal looks great mate this is such a traditional old
17:11school way to make pasta there we go i need to roll out little bits of this dough with a steel rod that's
17:18going to create that beautiful tube so all that sauce captures inside that macaroni on down we'll be
17:24here for a while i can smell so from here that's not very nice no i mean i recognize that that smell
17:37as soon as i saw the countries there i was drawn towards france i love french food i love cooking it
17:44so i'm basically going to recreate the bouillabaisse i really want to take everyone to the south of
17:52france to marseilles where bouillabaisse originated where the seafood comes in from the port everything
17:58is fresh it's really fragrant a traditional bouillabaisse is served hot it's a big warm seafood
18:05soup and really hearty but i'm going to put my own spin on it and cold hey sarah hello uh where we
18:14going we are going to france you happy about that absolutely what dish are you gonna do so bouillabaisse
18:22but i'm changing it turning into a cold bouillabaisse oh i'm making the bouillabaisse here cooking all of
18:31the seafood in this and then i'm going to pop that into a siphon gun and foam it on top that's going
18:38to be my bouillabaisse over the top of this really beautiful seafood salad oh my gosh your eyes
18:46a chilled bouillabaisse salad being a frenchman have you ever had that in your life just make sure it
18:54takes us to france and everything is perfect yeah thank you do not miss the mark with this one you've
18:59got high expectations thank you oh gosh she's taking a risk on a day like today yeah wow very dangerous
19:18bouillabaisse salad oh my god
19:21i mean telling a frenchman that i'm doing a chilled bouillabaisse salad like that could definitely be
19:30head on the guillotine oh gosh spoon but it's an elimination day and i came back to prove myself
19:38this time round i'm not going to be playing it safe safe sarah is gone no sir good pace so i really
19:45need to make sure that i finesse this broth nice sarah this needs to taste like a bouillabaisse because
19:52i need to reduce it into a dressing and mix it into the potatoes to turn it into a foam using the siphon
19:59gun this is sending us to france not home panica the disco i am doing this turkish stuffed apples with
20:07walnut took forever struggling to decide which country to pick but today i need to show judges that i can push
20:14myself if i did this like in one of the first weeks of competition i'll probably just make a stuffed
20:19apple with walnuts but i'm kind of doing my twist on it to show how much i learned here i'm going to
20:24make this little walnut entremé inside but there's still a lot to do so i'm rushing everything oh my
20:31syrup in my apple entremé will be apple caramel walnuts praline and walnut sponge
20:38okay i'm also making a black coffee and that lemon babina ice cream i have so many elements to finish
20:47and not enough time and now i need to push to have all elements on the planet i still want to be around
20:52to open those in the lofts i don't want to miss out don't forget your passport
20:5730 minutes left
21:02my lebanese milk pudding is all ready to go i've got some granita that i'm about to pop into the
21:08blast tiller and then start moving on to some of those other elements that looks pretty alana thanks
21:12cal it's nice coming from you i'll be doing sap lebriton which is like a traditional um french pastry
21:20working on my jam and my quen patissiere is chilling in the fridge the sable is looking
21:25good it's a really good um light i just want it to be just starting to get kind of brown i don't
21:30want it to get brown i just want it to just kind of just start to get brown so hopefully
21:3510 minutes in the next 10 minutes it should be good hopefully john christophe likes it
21:40i'm going to go to greece today so i'm doing the katefi red prawns nice benny gordalia is pretty
21:46much done i've smoked the yogurt and get that into a packing bag the key thing to this dish is to make
21:50sure the prawns are cooked perfectly so i'm going to take my time doing that it's time to like just
21:53go for gold and i'm not going home i'd love even more to win a prize but i'll take either today
21:59nice one audra let's go mate my rice is cooking on the stove i've got all my seafood prepped
22:05now it's really cooking my seafood over flame today i'm going full seafood galore in my bayeer
22:13i've got prawns scallops hippies and i've got squid come on ultra the worst thing to do is overcook your
22:19seafood so today i'm going to cook the seafood separately to make sure that it's perfect everything's
22:25going to go on the bachi because i really want that smoky charred flavor to come through
22:30i've made this punctuous delicious prawn head oil full of yuzu kosho and that will be used to toss the
22:36seafood before and after it goes on the grill i love yuzu kosho and i think it goes so well with
22:42seafood the paprika and the prawn oil and all those flavors it's absolutely risky adding some japanese
22:48flavors but i'm going to back myself up because i know it's all going to gel well beautiful it's so
22:55delicious this dish will take anybody to spain i think your last pippi's open hey your last pippi's open
23:02oh this is epic well we've got the best of the best out there and they are going hard the smells
23:10in the room are amazing i want to point out jamie he's got aros caldozo just talked all the talk
23:17i'm hoping he can walk the walk because the idea is a smash up laura is making this braised rabbit and
23:22pasta dish she's just got this feel not a touch and that just excites me so much there we go i'm a little
23:29a little bit worried about audra she's doing a paella but she's adding this other flavor profile which
23:34is yuzu whoa just worry that that's just going to snatch us out of the moment yeah booya baes
23:43sarah sarah so she's got the flavors of booya baes then she's got um some potato which she's put through
23:49the rice so it's really really smooth she's going to mix those two together and make a cold salad and that
23:56is going to be siphoned at the table to create this light airy booya baes sauce one of the most
24:04courageous cooks in here i agree the thing with that though is but if she misses a mark today she could
24:09be in trouble smelling good yeah it smells sick that packs as much flavor into that broth as possible for
24:19this sarah's caldoza oh that's hot which i'll then use to cook the rice to make it nice and soupy and
24:26homely yeah it looks sick looks so cool it's actually the color of spain's flag the seafood just needs to
24:33be cooked really beautifully and the seafood i'll be using a pippi's prawns and squid i'm charring my
24:40prawns and the squid on hibachi trying to get a little bit of color but i want it just cooked and then allow
24:45them to finish cooking in my broth butter that i've got on the side i really want to transport
24:50the judges to the beach side we've started a fire we've got one pot and we're cooking this dish
24:55together so what i've got in here is some clarified butter i've then just taken one of my pieces of
25:00charcoal and chucked it straight in there and encapsulated all of that smoke so that we can
25:05actually stir some of that essence of being on the beach side in spain into the dish looks beautiful mate
25:11don't let this be your final destination 15 minutes to go ah parsley parsley parsley
25:20pass me
25:25let's go lozzy you didn't push mate yep there's 15 minutes to go it's time to release the pressure
25:32on my pressure cooker this is literally the biggest moment of my cook we're going we are going
25:41i have never cooked rabbit in a pressure cooker before
25:47i don't know if that rabbit's going to be cooked or not if it's overdone under done
25:51there is so much riding on what's inside this pot right now
26:06all right let's see if it works i take the lid off the pressure cooker wowie yeah she smelled good
26:14and the smell is so nostalgic but it's all going to come down to if that rabbit is perfectly cooked
26:20this rabbit needs to be falling off the bone i should be able to pull out one clean bone of
26:26rabbit oh wow good color oh the rabbit is absolutely perfect literally falling off the bone
26:36oh my god it's juicy it's tender oh my god that's so good
26:43this is literally transporting me back to sicily like i'm gonna get really emotional about this
26:48and it's so freaking cool so cool don't let today's cook be on ticket home only five minutes to go
26:59oh it's pretty good it always comes down to the wire five minutes ago and i have made potato and
27:07bouillabaisse foam i need to start plating my seafood salad i've got my tartar in a ring mole i'm layering
27:14on that sliced poached chilled prawn i want this to feel like the south of france you know all the
27:20flavors that would go on in a bouillabaisse but totally reimagined there's a lot of risk in this
27:25dish i'm trying to get a crust at the bottom not a paella without a crust is it yeah no paella without
27:31a crust but i just don't want to burn it my rice is cooked i'm hoping that i've got the perfect socrata at
27:36the bottom now i've got to dress the entire pan with the seafood i've got my scallops sitting on its
27:42shell prawns kind of butterflied and charred barbecue bits but that's a hint of yuzu kosho
27:48and it looks beautiful okay guys three minutes to go come on guys get on the plate
28:08that broth is vibrant and rich with all of the flavors that i wanted to get in there the color
28:14yeah it looks sick i pile my seafood high making sure they're dressed with all of that beautiful
28:19broth butter the seafood's cooked really well the rice is cooked well and the broth packs a punch
28:24couldn't be happier i just hope i've done enough to impress john christophe time to put it today
28:30it's absolute chaos i literally have nothing on play i still need to fill the apples with cream add my
28:37entremate finish it off with a sponge i literally need to do the whole dish ladies and gentlemen this is
28:43your captain speaking we are landing in 30 seconds i don't even have a plate i don't have a plate for
28:50my apple okay i do have it i will i've run out of time to do my black coffee and i don't even have a
28:57plate so i use my coffee sauces i don't have time to make it perfect touching down in 10 9 8 7 6
29:11five four three two one well done everyone well done guys well done well done proud of you
29:26this was the most hectic finish i ever had and i'm really spewing that i didn't go with some safe option
29:31like i wanted at the start um i did push myself but really devastated they didn't have that time to
29:37really do it justice and make it spectacular i'm usually really happy at the end of my cook today
29:42i'm just so devastated um yeah i'm not sure today actually i'm not sure
29:46good luck good luck jamie good luck good luck
30:00jamie hello hi jamie
30:03let's smell that saffron jamie you have chosen to take us to spain what's your dish uh so i made arroz
30:19caldozo so soupy wet delicious seafood rice nice so these are flavors that i absolutely adore for me this is
30:29is on the beach andalusia you've got amazing seafood from the med start a fire one pot make this
30:39have a cold beer i'm into it or a sherry i'm there or a sherry exactly right exactly right mate i've
30:46heard enough i'm dying to dig into this one do you want to finish it off yep for sure
30:49you can smell that from a mile away the smell of the saffron and the paprika is literally making
31:12me want to do a little jig oh hello let's do a little jig
31:42oh man oh i am so happy with that like that is just the perfect dish and put together
32:08flawlessly from jamie look at my body look at my yeah it's like it just relaxes yeah doesn't it can't
32:14deal that beautiful trinity of the sherry in that broth and that really beautiful seafood broth playing
32:21a game with the paprika and the saffron in that those three are just doing a dance on top of that
32:28the seafood is all cooked beautifully he's on a hot streak yes he's on a hot streak at the right time
32:35and he's getting it cooking the right dish for the right challenge yeah this is it
32:42yeah i was called those who were dish a tricky dish to represent
32:50is probably one of the very very best of spend
32:52the dish himself is a great representation the way the seafood is cooked is perfect tasty colorful generous
33:05very well combined oh it's fantastic it reminds me good memories perfect yeah you know when something
33:13hits you flavor wise so hard that you feel like every dish you've ever eaten in your life is dead to you
33:18that's kind of what that did to me i loved it so much and that flavor is just so spectacular
33:31jamie so definitely took us to spain we're gonna see him on the plane
33:35walking my dish up i'm actually really excited it's a little bit creative with flavors that i actually
33:50love it's time to take the judges to spain hello hi i've made a baella with a yuzu kosher prawn oil
34:10yuzu kosher don't sound very spanish
34:13every time i cook a dish i always feel like to make it to cook something for someone it's got
34:21to have a little bit of me in it you want to leave a little mark i do yeah yeah
34:27so when we eat your dish is it going to shoot us to spain or take us to japan
34:43i absolutely shoot you to spain okay yeah i i think i did it and i hope i did it thank you
34:55thank you so we're looking for that beautiful soccer on the bottom
35:15oh some of it is a bit i was a bit worried about this what do you think some like solid burnt bits
35:25so
35:45for me the beauty and joy of a paella it is a one pan dish so cooking all the seafood separate meant
35:52that none of those juices flowed into the rice what i'm getting is rice that's mainly tasting of
36:00the yuzu kosher if 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 some rice is cooked really well
36:13some rice is raw some is overcooked absolutely that pan has dissolved that liquid very fast very quick
36:22and for me the seafood is really inconsistently cooked as well the scallop is under the the squid
36:29is borderline then you add the yuzu kosher the flavor was distracting me from what this dish is all
36:36about and it's the stock the smoked paprika the onions the capsicum the seafood but then i get this
36:43really like whoa what's that i understand audra wanting to put her own spin on the dish but today just
36:48wasn't the day for future thank you i'm feeling so good about my dish it looks exactly how i wanted
36:58it to it tastes incredible for me it's transported me back to that moment in sicily and i hope it does
37:04the same for the judges hello hi hi love the normal plate nice nice touch so it's macarona with a rabbit
37:17and a wild fennel mollica i actually have had this a few times um on my honeymoon on mount etna and it's
37:25probably one of my favorite places in the world like just the the food and the produce that comes off
37:30mount etna is just like it's in a different ball game i think well we can't wait to try it laura
37:36thank you so much thank you enjoy thanks thanks thanks what excites me is laura probably would have
37:42had to sift through a hundred different dishes that you know she could have cooked for us today
37:47to take us to italy and she chose this one yeah it must be pretty special
37:52smell it smell that the fennel oh my gosh
38:22that would have been the most ugly eating ever i just felt like i wasn't here
38:31the dish is perfect like i just don't know what else to say it was just on another level um it is
38:38obviously super succulent the pasta is made perfectly it's got the slightest bit of chew to it which i
38:44wasn't expecting um and then that kind of fennel pangratato at the top yeah that's that's a special one
38:50that is a real special one it is so full of flavor so full of techniques so full of salt
39:00i don't think she could have done this better i don't think anyone could have done this better
39:04oh yeah i agree with you and i've never been to sicily and i can't wait possibly any longer and go to
39:11sicily because this is what destination is about is food suck you in and i fight you like a passport
39:19mate i'm at mount edna on my honeymoon
39:24laura definitely took us to mount edna and now we're taking her to doha
39:30good luck thank you
39:34this is me walking the plank with my piece of art like it does look beautiful but this has to have
39:41the essence of bouillabaisse and transport all of the judges to france yeah this was a bit crazy
39:47how are you guys good hi sir how are you all right
40:02here we go
40:07this work
40:17so you picked france yes what is your dish
40:35so i've made a chilled bouillabaisse and then a potato and bouillabaisse foam as well
40:45i want to ask you john christophe as resident of frenchie what do you think of this iteration of a
40:50bouillabaisse
40:54nervous lip biting what do you want to say because i'm a bouillabaisse salad
41:05it's not exactly like a big hot steaming bowl with crusty bread is it well it could be a smart idea
41:11it doesn't look like a bouillabaisse
41:24it doesn't look like a bouillabaisse but it does smell like a bouillabaisse yeah that's for sure
41:39but does it taste like a bouillabaisse but does it taste like a bouillabaisse that's what we're gonna find
41:53as a Frenchman i was expected a bouillabaisse soup and we didn't get it we got salad instead
42:21so now i need to think is it a good idea
42:29it's ingenious yeah it's absolutely spot on and i can hear the french from marseille seagulls
42:38so it is just perfect what i like is this potato foam yeah as you call it i think that was a nice
42:47little touch so in all i think sarah dessert a ticket the flavors of this dish are just undeniably french
42:54the aromas everything it 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 rawd pickled every part is in there um this
43:10doesn't have like the the comfort that a normal bouillabaisse has but it definitely has the luxury
43:16that a bouillabaisse has you know even when it came to the table it looked a million bucks and the fact
43:20that she's taking these risks you know in this competition where she could have chucked up the
43:25original and the greatest and been on that plane she still went down that road and that's why i think
43:32she's a threat in this competition hey dipinda hey guys i've made a sableu breton a raspberry and a rose
43:41jam vanilla cream diplomat and a plum and a raspberry sorbet is this going to take me back to france i hope so
43:50oh that was a crunch
44:04oh far out unbelievable she's nailed the sableu perfectly so the perfect sableu should be rich
44:13you can feel the butter it should be melting so this little crumb is going through in your mouth
44:19um i felt pretty posh in that that means you're in promise
44:26hey ben hello so you two are so grace what did you make i've made uh katafi fried prawns with
44:34scordalia smoked yogurt and cucumber olive salad loved the way he cooked the prawns they were beautifully
44:41cooked but more impressively he managed that pastry wrap and it's golden and 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 what's your dish i've done my little twist on milk pudding or
45:01mulabia spin with pomegranate and um barberry granita and strawberry rose and pomegranate sauce
45:08delicious couldn't be more lebanon's 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 yeah you know and
45:20and just focus on what she wants the dish to achieve instead of trying to add things to balance
45:25that's when it can get confusing good luck the cook was really stressful i wanted to kind of push
45:38myself but i took too long to decide on my dish and i'm really shattered because i feel my execution
45:44wasn't there nice you're taking us to turkey yes what's your dish so this is a um turkey stuffed apple
46:06and how come you went down this route i don't know i'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
46:17was oh i was so excited i had like so many dishes for for italy but i was worried oh my god there's
46:23laura here and she's probably gonna go italy and then i'm thinking spanish jamie's gonna cook
46:27i just wish i didn't think that way and if this is the dish that sends you home today
46:33how will you feel oh i hope it's not i really love this dish i love the flavor
46:39i'd be really upset about myself because today was literally open pantry but i think the decision
46:46that i made today that couldn't cost me and i feel like i will never forgive myself
46:52shall we yeah we shall
47:08There's something in the middle of that, isn't there?
47:18Just getting through the nuts.
47:22That's like the crumbly center.
47:25What's in there?
47:26So there is some kind of like...
47:28Toffee?
47:29No, it's like a paste.
47:31Biscuity paste.
47:32Yeah, I saw her whizzing out.
47:33Walnuts, maybe?
47:34And then there is a walnut.
47:37Oh, that's a whole walnut.
47:38Yeah, this is intriguing.
47:40I cannot find any sponge, but there is a big chunk of praline.
47:44That was the thing that I was having trouble cutting through.
48:04Interesting texture.
48:05What I like very much, and I've got 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.
48:26It 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.
48:39There was supposedly a sponge in the middle that I think just dissolved with all the moisture
48:45from 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.
48:57I reckon Schneez, because she hasn't executed all of her elements perfectly, it's really
49:03hindering this trip to turkey for me.
49:06And I'm worried where she's going to end up with this one.
49:08You 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...
49:35Sarah.
49:38Laura.
49:43Ben.
49:45And Jamie.
49:50Well done.
49:51Flava.
49:58All 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.
50:20And Audra.
50:21Neither of you really took us to the heart of Turkia or Spain.
50:39to the heart of turkey or spain so it came down to the technical flaws in both your dishes
50:47snege the textures inside your poached apple were off
50:54the praline was too hard and the stuffing was gritty
50:58Audra
51:06unfortunately the cook on your rice and your seafood were inconsistent
51:14and because the two most crucial elements in your paella were the seafood
51:18and the rice i'm sorry Audra that's why you're going home
51:28oh good Audra how are you feeling i actually feel really good i mean look i came in to express
51:41and show the simplicity of cultural cuisine um and that food doesn't always have to be complicated
51:48from contestant to masterchef judge to back to win you have not stopped and we know you never will
51:55yeah yeah yeah Audra we're going to miss you so much but for now it's time to say goodbye
52:01thank you all right
52:10this kitchen is addictive i won't deny coming back and standing this side of the bench versus the
52:15judging side it was a bit daunting it really put me out of my comfort zone which i love
52:22and i've got to say i'm really proud that i've managed you to stay true to who i am
52:36and then there were eight
52:50are we ready for some big news here we go you have been staring at those envelopes
52:57all day long and it is time to see what's inside
53:00oh yes date one and don't don't don't open them up yet
53:09oh kellen amazing
53:14took me so long to write all of that
53:18oh i like the um thank you i like the stamp
53:23you ready to see what's inside yeah yeah
53:24yeah
53:35pack your bags because we're going to catch them
53:44you're going to be flying direct from melbourne to doha with kata airways to go on the adventure of a
54:07lifetime
54:11i was excited when i won an immunity pin but this is so much better like this is this is genuinely so
54:17exciting we're all going to experience kata's rich culture vibrant markets and world-class cuisine
54:24firsthand just in case you missed it all the countries involved in today's challenge
54:30are destinations that kata airways applies to and four of you
54:40are going to be traveling with them in style
54:42i'm going to be traveling with them in style
54:44and i'm going to be traveling with them in style
54:46and you'll be flying pistons first
54:48oh my god
54:52oh my god
54:56oh my god
54:59oh my god
55:00oh my god
55:02oh my god
55:04it's taken me 12 years
55:0812 years and this is the greatest moment in vast and dead history
55:13i have dreamt about this moment the judge has been like we're going to
55:16and i'm like ah it's honestly just like the most exciting moment by far in this kitchen for me
55:26oh my god give me the champagne
55:29oh my god
55:30i am ready to get on that plane feet up and explore doha
55:35far out
55:36so good
55:37the jammies
55:40all right head on out everyone we'll see you in the airport
55:43this week on masterchef australia welcome to doha
56:03it's an epic epicurean adventure oh my god guys look at this we want to be as in all of your dishes as we
56:12are this city
56:15when doha dazzles everyone
56:20dishes like this they don't just win immunity they win the competition
56:24wow i loved it absolutely suited to this gorgeous setting it is sensational
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