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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 the 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!
01:20Different countries.
01:21Here we go gang!
01:22Got a good one now!
01:23We walk into the MasterChef kitchen...
01:24...and there's a whole lot of cargo boxes...
01:25...with different countries on them.
01:26God!
01:27Hey!
01:28Oh!
01:29Oh!
01:30Oh!
01:31Oh!
01:32Oh!
01:33Oh!
01:34Oh!
01:35Oh!
01:36Oh!
01:37Oh!
01:38Oh!
01:39Oh!
01:40Oh!
01:41Oh!
01:42Oh!
01:43Oh!
01:44Oh!
01:45Oh!
01:46Oh!
01:47Oh!
01:48Oh!
01:49Hey!
01:50Hey!
01:51You guys are already Kate, stop playing!
01:54It's lost!
01:55Blue chip to Nigeria.
01:57Heart just started beating a little fast.
01:58Yeah, I said...
01:59Laura and Sarah, dress for the occasion.
02:00Yeah, right.
02:01There, we are.
02:02Here we are!
02:03Do you feel it puts you in a mindset?
02:04It definitely does.
02:05floral was not the day today.
02:06No.
02:07No.
02:08It's like woah you're on.
02:09Half the battle is mindset.
02:10This slick look really helps me.
02:12Black apron is great.
02:13To pick rich spirits about whatever the размぼ as well over you.
02:15It really, it's never really fun.
02:16She's women like you're in the mirror of Megatron,
02:17I was preparing the elevator too.
02:18apron it is focused and ready to just give it everything Jamie you look great
02:25too I'm not gonna sugarcoat it this elimination is the most crucial of the
02:36competition so far my hands are sweating no one ever wants to leave this kitchen
02:42but even more so today because of those envelopes over there inside of them is
02:54something you desperately want trust me you do not want to miss out on this to
03:02get your hands on one you need to survive this elimination let's do it I have no
03:08idea what's in those envelopes but whatever it is I want it as you guys
03:14know food is magic it has the ability to transport us absolutely anywhere in just
03:22one bite each of these places is home to a beloved cuisine that's eaten all over
03:28the world I've been lucky enough to eat my way across the globe getting stuck into
03:33incredible food from the countries like the ones you see up here and that's
03:38exactly what we want to see from you today you need to choose one of these
03:42countries 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 so give it
04:03everything you've got game on
04:08we're giving you 75 minutes the pantry and garden they're open make sure
04:15whatever you cook it takes us to that destination whoever cooks the least
04:20impressive dish we'll be eliminated
04:26so guys are you a deep yes your time stop
04:31no oh please took all the prawns what do I want to do with this I've traveled all around the world presenting on food and travel shows I love exploring like little nooks and laneways and I love to draw inspiration from the traditional spices and flavors
04:58what is it what is it Lebanese Lebanese oh well done good food
05:04oh god so 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 I'm doing a very classic French dish
05:25but with a twist
05:27come on Lossie
05:28ah Rabito
05:30Rabito
05:31Cornelio
05:32there's lots of countries on offer today but obviously I'm choosing Italy I'd be silly not to
05:38I'm thinking what is the perfect dish to get me through today and this is going to be a very special one
05:44Laura
05:46hey Popo
05:47where are you taking us Italy obviously thought about Nigeria for a second but I had to hold myself back a little bit excited
05:54okay so what are you making a Sicilian rabbit ragu yeah with macaroni yep this dish Max and I had on our honeymoon
06:02oh
06:03in Mount Anna and like we had to go back to have it again because it was that freaking good
06:06fennel flavors 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 that moment
06:16I want to be able to do that for you guys as well
06:17I'm getting emotional because 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 me today
06:26it's very very special yeah yeah and I hope you transport us all back to that place
06:30me too Popo fingers crossed
06:31let's get rabbit on then I'll deal with everything else
06:37the thing is I've never cooked rabbit in a fresh cooker before but 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 it's going to be a horrible dish to enjoy
07:02give it a good hour
07:05come on Joni crack on mate looks good let's go good pace
07:12what a challenge we've got today this is so exciting and I've got to say it that
07:16I've never seen the standard of cooking and the fierceness of the competition at such an even spot
07:24like each and every one of them like anyone could go home today but also anyone could win this
07:30competition right now which makes it so exciting this takes us super high because what the contestants
07:36don't know is that at the end of this challenge we've got a very special announcement those who
07:41survive today are going to come with us to doha that makes me so excited because we've seen it
07:48time and time again something happens when you go overseas with this competition something clicks
07:53you find inspiration you find out so much about yourself as a cook and I feel like these guys are
07:58going to lap it up and I always fry to all those destinations yeah yeah another little layer of
08:06the uh challenge today yeah oh my god oh yeah yeah yeah yes I've traveled quite widely and I've had a
08:14real love affair with Spain I spent about a month in Spain and I absolutely love it it's just got all
08:21those beautiful flavors of paprika and people were so warm friendly and there was so much in the country
08:27that um as you move from north to south the flavors change so today I'm actually going to be making um
08:33fire I'm keeping it pretty true to Valencia which is sort of eastern Spain so I'm going to cook with a
08:41cast iron pan but I still want the dish to have an essence of ordra I'm going to put some yuzu kosho in it
08:52yuzu kosho is a paste that's made from the Japanese citrus fruit yuzu we take the peel
08:58chili peppers salt and it's left to ferment the heat that comes through it will really enhance the
09:05Spanish flavors I'm only using the yuzu kosho in the prawn oil and that's going to be basting
09:11the seafood so it's not going to overwhelm the entire dish just making sure I stick to the brief
09:19because I've been known to not fall abrasive apart so 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 I don't know what it is yet
09:30but I have an inkling there are eight envelopes up there and uh I want one of those we're looking for
09:38a sweet escape you've got 58 minutes to go go on guys smells good lossy thank you nana how you
09:47are you going you're good good yep we're going to lebanon today we're going to um cook a beautiful
09:53milk pudding
09:57france resonates with my style of cooking the most
10:00i'll be doing sape le breton which is like a traditional french pastry i'm doing a french
10:05dish for a french man and there's definitely a lot of pressure there
10:09this is a very special cork um there is a surprise at the end so i don't want to go home
10:16i'm going to go to greece today we're doing some katifi red prawns
10:20scordalia smoked yogurt tzatziki greece greece greece
10:25okay snazhi think at this moment i'm a little bit panicky everybody else is cooking and i'm
10:34still struggling to pick a country oh my god what am i doing it's because it's not only about
10:39elimination today it's also there's a prize for top four dishes and at this point of competition
10:44when everyone is so good need to do punch on dish that's better than everyone else
10:49so i can make any pasta you can imagine but then there's laura who's like got a pasta
10:57i'm going to 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 ginormous oh
11:12i think you can be the next master chef only one way to find out applications are open now
11:29head to the link below and apply we see you in the kitchen oh my god oh my god oh my god
11:37okay snazhi think what do i do i'm in a pantry and i don't know what to do oh my god yes i'm looking
11:46around then i see the apples and it reminds me of a dish from turkey am i really doing dessert who am i
11:59last one stage i'm doing stuff turkish apples with walnuts oh yum it's really close to my heart
12:07because this turkish tradition has been passed on to my hometown as well because turkey's empire
12:12was in serbia for more than 500 years but 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 you need to
12:24show that you improve so i'm really thinking as i'm cooking i'm gonna elevate this oh my god so much
12:30to do where do i go first what country would you teach oh there's some goodies up there
12:37actually a dish came to my mind that was um a greek dish actually like a take on quail dolmades
12:41um yeah like vine leaves and quail and rice and lemon and all the good yeah yeah yeah i don't know
12:47why they came first maybe because in like the middle of all the boxes it's sort of like a shrine
12:50around the greek box yeah like going to the middle one the 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 water
13:16flavors and pistachios so i'm going to do pistachio ganache i'm going to do um pomegranate um granita
13:22that's going to go with it i'm going to do some fresh compressed strawberries as well all right just
13:27watch out the balance because it's one of those flavor profiles that can err on the side of being
13:32really syrupy and overly sweet yes to make sure you've got enough time at the end to eat it together
13:38yes so you can edit yeah okay great thanks to pina what country um france yeah also i'm doing
13:50sableu raton today oh that's very hard to do i'm going to pair it with crème diplomat a plum and a
13:57raspberry sorbet and a raspberry and a rose jam and it's going to be like a french patisserie right
14:02five the subway and then there's sableu yeah so they need to be crunchy yes right yes good luck
14:09thank you guys thank you so much thank you for choosing french
14:14man i hear we're going to greece we are going to greece indeed yes yes i love it i love it where
14:19have you been to in greece yeah the islands near athens and about as far as santorini yeah i've probably
14:23been there six or seven times yeah amazing i think it's one of my favorite places and you're making so i'm
14:27doing like uh katefi wrapped prawns but i'm going to do scordalia and like uh the elements of satziki
14:32a bit of olive it's going to be great full on so quite modern yeah i feel like the kind of places
14:36that i've eaten at in greece no one would ever wrap a prawn in this stuff no i know you mean i know you
14:41mean but this is master chef i'm trying to be true to the flavors you know and then when i think of
14:45greece i just think fresh lemon herbs so i'm going to do my best i wish i was there yeah that sounds
14:49great that sounds great thank you 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
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
15:35i want you to feel like you're sitting on a beach with one pot that we're all sharing
15:39cold glass of sherry cold beer sit there it's the taste of spain you know i still live there
15:44did you so i know your dish very very well i cannot wet yeah so make sure you crack it
15:51yeah thank you guys when you make a dish for someone that knows something so well
15:56there'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
16:17it doesn't matter where you take it is you've got 45 minutes to get us there
16:20let's go guys 45 minutes to get up oh my god so much for doing all righty let's do it
16:34smelling wicked jamie yeah that's tasty man
16:36oh it'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 gonna start making my pasta now
16:49this is something that my husband and i actually had on our honeymoon i feel like i haven't been this
16:54emotional in the kitchen maybe all season i think when you cook something that's so close to your heart
16:59it just feels so right loz what are these called again macarona that's just the the dialect of
17:06sicily very cool aussie thanks cal looks great mate this is such a traditional old school way to make
17:12pasta there we go i need to roll out little bits of this dough with a steel rod that's going to create
17:18that beautiful tube so all that sauce captures inside that macaroni on down we'll be here for a while
17:25i can smell sour 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 gonna recreate the bouillabaisse i really want to take everyone to the south of france
17:52to marseilles where bouillabaisse originated where the seafood comes in from the port everything is
17:58fresh it's really fragrant a traditional bouillabaisse is served hot it's a big warm seafood soup and really
18:06hearty but i'm going to put my own spin on it hands are cold hey sarah hello uh where we going we are going to
18:16france you happy about that absolutely what dish are you gonna do so bouillabaisse but i'm changing
18:23it turning into a cold bouillabaisse oh i'm making the bouillabaisse here cooking all of the seafood in
18:32this and then i'm going to pop that into a siphon gun and foam it on top that's going to be my bouillabaisse
18:39over the top of this really beautiful seafood salad oh my gosh your eyes a chilled bouillabaisse
18:48salad being a frenchman have you ever had that in your life no no just make sure it takes us to
18:55france and everything is perfect yeah thank you mr mark with this one you've got high expectations thank
19:00you oh gosh she's taking a risk on a day like today yeah whoa very dangerous a lot to go wrong
19:19bouillabaisse salad oh my god
19:23i mean telling a frenchman that i'm doing a chilled bouillabaisse salad
19:28like that could definitely be head on the guillotine oh gosh spoon but it's an elimination day
19:35and i came back to prove myself this time round i'm not going to be playing it safe safe sarah is
19:42gone no sir good pace so i really need to make sure that i finesse this broth nice sarah this needs to
19:50taste like a bouillabaisse because i need to reduce it into a dressing and mix it into the potatoes to turn
19:57it into a foam using the siphon gun this is sending us to france not home panica the disco
20:05i am doing uh this turkish stuffed apples with walnuts took forever struggling to decide which
20:11country to pick but today i need to show judges that i can push myself if i did this like in one of the
20:16first weeks of competition i'll probably just make a stuffed apple with walnuts but i'm kind of doing my
20:21twist on it to show how much i learned here i'm going to make this little walnut entremet inside
20:26but there's still a lot to do so i'm rushing everything oh my syrup in my apple entremet will
20:34be apple caramel walnuts praline and walnut sponge okay i'm also making a black coffee and that lemon
20:44has never been ice cream i have so many elements to finish and no enough time and now i need to
20:49push to have all elements on the planet i still want to be around to open those ml off i don't want
20:54to miss out don't forget your passport 13 minutes left to go my lebanine milk pudding is all ready to go
21:04i've got some granita that i'm about to pop into the blast killer and then start moving on to some of
21:10those other elements that looks pretty your honor thanks cal it's nice coming from you i'll be doing
21:17sapele breton which is like a traditional um french pastry working on my jam and my quen patissiere's
21:23chilling in the fridge the sapele is looking good it's a really good um light i just want it to be
21:28just starting to get kind of brown i don't want it to get brown i just want it to just kind of just
21:32start to get brown so hopefully 10 minutes in the next 10 minutes it should be good hopefully john
21:37christophe likes it i'm going to go to greece today so i'm doing a katefi red prawns nice benny
21:45gordalia is pretty much done i've smoked the yogurt and get that into a piping bag the key thing to
21:49this dish is to make sure the prawns are cooked perfectly so 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 i'd love even more to win a prize but i'll
21:56take you there today nice one audra let's go mate my rice is cooking on the stove i've got all my
22:04seafood prepped now it's really cooking my seafood over flame today i'm going full seafood galore in
22:12my bayou i've got prawns scallops hippies and i've got squid come on ultra the worst thing to do is
22:19overcook your seafood so today i'm going to cook the seafood separately to make sure that it's perfect
22:24everything's going to go on the hibachi because i really want that smoky charred flavor to come through
22:29i've made this puncture's delicious prawn head oil full of yuzu kosho and that will be used to toss
22:36the seafood 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 speed i think your last pippi's open hey your last pippi's
23:02open oh 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 caldoso 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 grazed rabbit and
23:22pasta dish she's just got this feel i'm not a touch and that just excites me so much there we go i'm a
23:29little bit worried about audra she's doing a paella but she's adding this other flavor profile which is
23:35yuzu whoa just worried that that's just going to snatch us out of the moment yeah yeah best sarah sarah
23:44so she's got the flavors of booyah baize then she's got um some potato which she's put through the rice
23:50sods really really smooth she's going to mix those two together and make a cold salad and that is
23:56going to be siphoned at the table to create this light airy booyah baize sauce one of the most courageous
24:04cooks in here i agree the thing with that though is but if she misses a mark today she could be in trouble
24:10smelling good yeah it smells sick that packs as much flavor into that broth as possible for this saros
24:20caldozo oh that's hot which i'll then use to cook the rice to make it nice and soupy and homely
24:28yeah 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 pippies prawns and squid i'm charring my
24:40thorns and the squid on hibachi trying to get a little bit of color but i want it just cooked and
24:45then allow them 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 together
24:56so what i've got in here is some clarified butter i've then just taken one of my pieces of charcoal and
25:00chucked it straight in there and encapsulated all of that smoke so that we can actually stir some of
25:06that essence of being on the beach side in spain into the dish looks beautiful mate don't let this be
25:13your final destination 15 minutes to go ah parsley parsley parsley parsley
25:21let'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
25:40i have never cooked rabbit in a pressure cooker before i don't know if that rabbit's going to be
25:48cooked or not if it's overdone underdone there is so much riding on what's inside this pot right now
25:56let'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 killer 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 this is literally transporting me back to
26:45sicily like i'm gonna get really emotional about this and it's so freaking cool so cool don't let
26:52today's cook be your ticket home only five minutes to go all right guys five minutes let's go
26:59pretty good it always comes down to the wire five minutes ago and i have made potato and bouillabaisse
27:08foam i need to start plating my seafood salad i've got my tartar in a ring mole i'm layering on that
27:14sliced poached chilled prawn i want this to feel like the south of france you know all the flavors
27:21that would go on in a bouillabaisse but totally reimagined there's a lot of risk in this dish
27:26i'm trying to get a crust at the bottom not a paella without a crust is it yeah no paella without a crust
27:31but i just don't want to burn it my rice is cooked i'm hoping that i've got the perfect socrata at the
27:36bottom now i've got to dress the entire pan with the seafood i've got my scallops sitting on its shell
27:42prawns kind of butterfly and charred barbecue bits but that's a hint of yuzu kosho and it looks
27:48beautiful okay guys three minutes to go come on guys get on the plate come on
28:08that broth is vibrant and rich with all of the flavors that i wanted to get in there the color yeah it looks
28:15sick i 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 couldn't be happier
28:24i just hope i've done enough to impress john christophe
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
28:41i don't even have a plate i don't have a plate for my outfit
28:52okay i do have it i will i've run out of time to do my black coffee and i don't even have a plate
28:58so i use my coffee sauces i don't have time to make it perfect
29:04touching down in ten
29:06nine nine eight seven six five four three two one
29:19well done everyone well done guys well done well done proud of you this was the most hectic finish i
29:28ever had and i'm really spewing that i didn't go with some safe option like i wanted at the start
29:32um i did push myself but really devastated they didn't have that time to really do it
29:37justice and make it spectacular i'm usually really happy at the end of my cook today i'm just so
29:42devastated um yeah i'm not sure today actually i'm not sure
29:46good luck jamie good luck mate good luck
30:00jamie hello hi jamie
30:03you have chosen to take us to spain what's your dish uh so i made arroz caldozo it's a soupy
30:22wet 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
30:38this have a cold beer i'm into it or a sherry i'm there or a sherry exactly right exactly right
30:45mate i've heard enough i'm dying to dig into this one do you want to finish it up yep for sure
30:49oh hello spain it's the color cheers mate thank you thanks guys thanks jerry
31:06you can smell that from a mile away the smell of the saffron and the paprika is literally
31:12making me 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
32:14can't deal that beautiful trinity of the sherry in that broth and that really beautiful seafood
32:20broth playing a game with the paprika and the saffron in that those three are just doing a dance
32:28on top of that the seafood is all cooked beautifully he's on a hot streak yes he's on a hot streak at
32:34the right time and he's getting it cooking the right dish for the right challenge this is it
32:42yeah i was caldozo were dish a tricky dish to represent
32:50he's probably one of the very very best of spend
32:56the dish himself is a great representation the way the seafood is cooked is perfect tasty colorful
33:04generous very well combined oh it's fantastic it reminds me good memories perfect yeah you know
33:12when something hits you flavor-wise so hard that you feel like every dish you've ever eaten in your
33:17life is dead to you that's kind of what that did to me i loved it so much and that flavor is just so
33:29spectacular jamie 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 odra
33:55i've made a paella with a yuzu kosher prawn oil yuzu kosher don't sound very spanish
34:15every time i cook a dish i always feel like to make it to cook something for someone it's got to
34:21have a little bit of me in it you want to leave a little mark i do yeah yeah so when we eat your
34:28dish yes is it going to shoot us to spain or take us to japan
34:43odra so when we eat your dish yes is it going to shoot us to spain or take us to japan
34:50absolutely shoot you to spain okay yeah i i think i did it and i hope i did it thank you
35:10so we're looking for that beautiful sucker out on the bottom
35:13some of it is a bit i was a bit worried about this what do you think some like solid burnt bits
35:34uh
35:45for me the beauty and joy of a paella it is a one pan dish so cooking all the seafood separate
35:51meant that none of those juices flowed into the rice what i'm getting is rice that's mainly tasting of the yuzu kosher
36:01if we're tasting mainly yuzu kosher we're also not tasting spain the thing is with the cast iron pan
36:10i've got inconsistent rice some rice is cooked really well some rice is raw some is overcooked
36:16absolutely that pan has dissolved that liquid very fast very quick and for me the seafood is really
36:24inconsistently cooked as well the scallop is under the the squid is borderline then you add the yuzu
36:32kosher the flavor was distracting me from what this dish is all about and it's the stock the smoked paprika
36:39the onions the capsicum the seafood but then i get this really like whoa what's that i understand
36:45order wanting to put her own spin on the dish but today just wasn't the day for future
36:52thank you i'm feeling so good about my dish it looks exactly how i wanted it to it tastes incredible
36:59for me it's transported me back to that moment in sicily and i hope it does the same for the judges
37:05so it's macarona with a rabbit and a wild fennel molika i actually have had this a few times um
37:23on my honeymoon on mount etna and it's probably one of my favorite places in the world like just the
37:28the food and the produce that comes off man it now is just like it's in a different ball game i think
37:34well we can't wait to try it laura thank you so much thank you enjoy thanks thanks what excites me
37:41is laura probably would have had to sift through a hundred different dishes that you know she could
37:46have cooked for us today to take us to italy and she chose this one yeah it must be pretty special
37:52smell it smell it smell that the fennel oh my gosh
38:13that would have been the most ugly eating ever i just felt like i wasn't here
38:30the 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
38:43which i wasn't expecting um and then that kind of fennel pan grittata at the top yeah that's that's a
38:50special one that 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 yeah any longer
39:11and go to sicily because this is what destination is about is food suck you in
39:16and i like to like a passport mate 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 that's beautiful good luck this is me walking the plank with my piece of art
39:38like it does look beautiful but this has to have the essence of bully base and transport all of the
39:44judges to france yeah this was a bit crazy how are you good hi sir how are you all right
40:02here we go
40:07this work
40:14so you picked france yes what is your dish so i've made a chilled bully base
40:39and then a potato and a bouillabaisse foam as well i want to ask you john christophe as resident of
40:47frenchie what do you think of this iteration of a bouillabaisse
40:54nervous lip biting what do you want to say because i'm a bouillabaisse salad
40:59it'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 but it does smell like a bouillabaisse yeah that's for sure but does it taste like a bouillabaisse
41:28that's what you're going to find out
41:49as a frenchman i was expected a bouillabaisse
42:16soup
42:17soup and we didn't get it we got salad instead so now i need to think is it a good idea
42:25it's ingenious yeah it's absolutely spot on and i can hear the french from marseille seagulls
42:40so it is just perfect what i like is this potato foam yeah as you call it
42:46i think that was a nice little touch so in all i think sarah deserve a ticket
42:52the flavors of this dish are just undeniably french the aromas everything it puts you straight into
42:58france and specifically at a fine dining restaurant she's got the seafood in there and she's served it
43:05cooked roared pickled every part is in there um this doesn't have like the the comfort that a normal
43:13bouillabaisse has but it definitely has the luxury that a bouillabaisse has you know even when it came
43:18to the table it looked a million bucks and the fact that she's taking these risks you know in this
43:23competition where she could have chucked up the original and the greatest and been on that plane
43:29she still went down that road and that's why i think she's a threat in this competition
43:36hey dipinda hey guys i've made a sableu breton a raspberry and a rose jam vanilla cream diplomat
43:43and 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 in your mouth
44:19um i felt pretty posh in that that means you're in promise
44:26hey ben hello so you two is to 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 a spin with pomegranate and um barberry granita and strawberry rose and pomegranate sauce
45:08delicious couldn'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 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 how are you hi
45:59snaz 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 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
46:52i don't know
47:02i don't know
47:04Shall we?
47:05Yeah.
47:06We shall.
47:07There's something in the middle of that isn't there?
47:12Yeah.
47:13It is.
47:18Just getting through the nuts.
47:21That's like the crumbly Fanta isn't it?
47:25What's in that?
47:26So there is some kind of like...
47:27Toffee?
47:28No, it's like a paste.
47:30Biscuity paste.
47:31Yeah, I saw her whizzing up.
47:33And then there is a walnut.
47:36Oh, that's a whole walnut.
47:38Yeah, a whole walnut.
47:39Man, this is intriguing.
47:40I cannot find any sponge, but there is a big chunk of praline.
47:43That was the thing that I was having trouble cutting through.
47:53Ooh!
48:03Interesting texture.
48:04What I like very much, and I've got to say I really adore it, is that syrup.
48:18The apple spices, obviously with the cinnamon and the stars, the cloves.
48:23I think that was magical.
48:25It was.
48:26Um, where I think she goes a bit wrong is with the stuffing in the apple.
48:33There was like a really big chunk of praline in that stuffing that was like a jawbreaker.
48:38Yeah.
48:39There was supposedly a sponge in the middle that I think just dissolved with all the moisture from the apple.
48:46So I'm worried for her.
48:48The ice cream's good, but I'm not sure that I associate lemon verbena with turkey.
48:54That's not something I've come across during my travels there.
48:57I reckon Schneze, because she hasn't executed all of her elements perfectly,
49:01it's really hindering this trip to turkey for me.
49:04And I'm worried where she's going to end up with this one.
49:07You cooked like your lives depended on it.
49:21And four of you didn't just survive.
49:24You thrived.
49:27The cooks that brought us the top four dishes of the day are...
49:34Sarah.
49:38Laura.
49:42Ben.
49:45And Jamie.
49:58All of your dishes took us far away with their appearance, flavour and aroma.
50:04You smashed it.
50:08For now, we have to talk about the not so good news.
50:12Sadly for one of you, this is it.
50:16If I call your name, please step forward.
50:18You're in danger of going home.
50:22Schneze.
50:28And Audra.
50:35Neither 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.
50:46Schneze.
50:48The textures inside your poached apple were off.
50:51The praline was too hard and the stuffing was gritty.
51:02Audra.
51:06Unfortunately, the cook on your rice and your seafood were inconsistent.
51:10And because the two most crucial elements in your paella were the seafood and the rice.
51:19I'm sorry Audra.
51:20That's why you're going home.
51:21I'm sorry.
51:22I thought it was the grapes.
51:23It's all good.
51:24It's all good.
51:25It's all good.
51:26It's all good.
51:27It's all good.
51:28It's all good.
51:29It's all good.
51:30It's all good.
51:31Audra, how are you feeling?
51:33I actually feel really good.
51:36I 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 and we know you never will.
51:54Yeah.
51:56Yeah.
51:57Audra, we're going to miss you so much.
51:59But for now, it's time to say goodbye.
52:01All right.
52:09This kitchen is addictive.
52:11I won't deny coming back and standing this side of the bench versus the judging side.
52:16It was a bit daunting.
52:18It really put me out of my comfort zone, which I love.
52:22All right.
52:25Bye, Audra.
52:31And I've got to say, I'm really proud that I've managed you to stay true to who I am.
52:36Give it up for Audra, everybody!
52:43Peace out.
52:46And then there were eight.
52:47Are we ready for some big news?
52:51Yay!
52:52Here we go.
52:54You have been staring at those envelopes all day long and it is time to see what's inside.
53:02Oh, yes.
53:03Take one and don't open them up yet.
53:06Oh, Calum, amazing!
53:07Oh!
53:08Oh!
53:09It's even in the right.
53:10Oh!
53:11It's even in the right.
53:12Oh!
53:13Oh!
53:14It took me so long to write all of that.
53:17Oh, I like the...
53:19I like the stamp.
53:20Oh!
53:21Oh, my God.
53:22You ready to see what's inside?
53:23Yeah.
53:24Yeah.
53:25Yeah.
53:26Go on.
53:27Open them up.
53:28Oh!
53:29I don't want to write the stamp.
53:30Oh, my God!
53:31Oh, my God!
53:32Oh, my God!
53:33Pack your bags, because we're going to Qatar!
53:37Oh, my God!
53:38I get it!
53:39Oh, my God!
53:46Oh!
53:47That was brilliant.
53:50How do you work?
53:54More of his speedy little plaster-making fingers.
53:58Open, open, open!
54:00You'll all be flying direct from Melbourne to台灣.
54:02direct from Melbourne to Doha with Qatar Airways
54:06to go on the adventure of a lifetime.
54:12I was excited when I won an immunity pin,
54:13but this is so much better.
54:15Like, this is genuinely so exciting.
54:18We're all gonna experience Qatar's rich culture,
54:21vibrant markets, and world-class cuisine firsthand.
54:25Just in case you missed it,
54:27all the countries involved in today's challenge
54:30are destinations that Qatar Airways flies to.
54:35And four of you...
54:37Oh, wow.
54:40...are gonna be travelling with them in style.
54:43Oh!
54:44Sarah, Laura, Ben and Jamie,
54:47you'll be flying pistas for us!
55:00We've never got to go overseas with one of our season.
55:02We've never been anywhere.
55:03It's taken me 12 years.
55:0512 years, and this is the greatest moment in vast ever history.
55:10I have dreamt about this moment.
55:14The judge has been like,
55:15we're going to, and I'm like, ah!
55:17It's honestly just, like,
55:18the most exciting moment by far in this kitchen for me.
55:23She made it!
55:24Made it!
55:25Yes!
55:26Oh, my God.
55:27Oh, my God.
55:28Give me the champagne.
55:29Oh, my God.
55:30I am ready to get on that plane,
55:32feet up, and explore Doha.
55:35Far out.
55:36So good.
55:37The jammies.
55:38Oh!
55:39I like jammies.
55:40All right.
55:41Head on out, everyone.
55:42We'll see you at the airport.
55:43Woo!
55:44Yeah!
55:45Good luck, guys!
55:46Don't forget your fast moves!
55:48Good luck!
55:49Au revoir!
55:50This week on MasterChef Australia.
55:59Welcome to Doha!
56:01Woo!
56:02It's an epic, epicurean adventure.
56:07Oh, my God, guys.
56:09Look at this.
56:10We want to be as in awe of your dishes as we are this city.
56:13Woo!
56:15When Doha dazzles everyone.
56:19Woo!
56:20Dishes like this, they don't just win immunity, they win the competition.
56:24Wow.
56:25I loved it.
56:26Absolutely suited to this gorgeous setting.
56:29It is sensational.
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