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00:00Transcribed by ESO, translated by —
00:30Transcribed by ESO, translated by —
01:00Transcribed by —
01:29Wow, so cool.
01:33Look at this.
01:36Bonjour, bonjour.
01:39Hello, ladies.
01:40Hi.
01:42Hi, fellas.
01:47It's all the girls cooking today because the boys have got immunity.
01:50Yep.
01:51Welcome to one of Qatar Airways business lounges here at Hamad International Airport.
01:56Um, even though it is our last day in Doha, we do have one last challenge for you, which
02:03means one final chance to win immunity.
02:08How good is this lounge?
02:10Amazing.
02:11It's close.
02:13Each day, countless business class passengers pass through here before boarding their flights.
02:18And they're looking forward to making the most of all the perks.
02:22Extra leg room, PJs.
02:24Oh, great.
02:26But there's one thing that they're looking forward to the most.
02:30Delicious food.
02:30Yeah, a good meal.
02:32The food, right?
02:33Yeah.
02:34Yep, okay.
02:35Part of what makes business class such an unforgettable experience is the in-flight dining.
02:41Mm-hmm.
02:42It is top tier.
02:45And today, that's what we want to see from you.
02:48Ooh.
02:48Bring us a meal fit for business class.
02:54Yes.
02:56Think quality and comfort.
02:59We want to be living in the lap of luxury today.
03:02Yeah.
03:03And to help get those cogs turning, we've got a little inspo for you to work with.
03:08Jean-Christophe, give us a hand.
03:10Yes, absolutely.
03:15Ooh.
03:16Hell yes.
03:18Oh, wow.
03:19Oh, boy.
03:21So good.
03:23Blown away.
03:25How good do these all look?
03:27Amazing.
03:28Well, good food doesn't usually fall from the sky.
03:30But these dishes are from the Qatar Airways business class menu.
03:36Oh, fine, you're business class.
03:38We've got grilled black Angus and truffle potato daffernoie.
03:42Oh, that's beautiful.
03:44Grilled hamol with parsnip puree and yellow curry sauce.
03:48Ooh.
03:49And garlic and chilli lobster stir-fried with soy fried rice.
03:52I mean, that's delish.
03:54Each of these plates portrays the elevation and elegance of their onboard service.
03:58You want to taste them?
04:01Yeah.
04:01Yes.
04:02All right, dig in.
04:03Go for it.
04:06Yeah, we'll start on this one.
04:11Oh, these dishes taste incredible.
04:13It's a good lobster.
04:15For me, the lobster with the fried rice definitely takes it.
04:19I mean, it's just so juicy, the flavour of that chilli and the garlic coming through,
04:24the fried rice.
04:25I'd be pretty happy if I was eating this in business class.
04:28Yum, that is delicious.
04:32Mmm.
04:33So beautifully cooked.
04:34I actually can't believe you get that on a flight.
04:38Oh, my God, lobster is amazing.
04:40That is amazing.
04:41I usually get that, like, you know, the little box that has little plastic components.
04:47Yeah.
04:47That's pure.
04:48Mmm.
04:48That is so yum.
04:49But these three spectacular business class dishes look like they come out of any restaurant.
04:54So elegant, so delicious, and also comforting as well.
04:59You can sit back now.
05:01I'm starting to think that it's going to be really hard to hit the brief today.
05:05All right, we're giving you 75 minutes.
05:10You can cook anything you like.
05:13Just make sure it's a full main course meal that we'd be super excited to see coming down
05:18the aisle.
05:18Main course, yeah.
05:19The best dish will win its maker immunity from Sunday's elimination, which is huge considering
05:26top seven is on the line.
05:27Yeah.
05:28Okay.
05:29Yep.
05:30And for creating a business class worthy dish, they will also win a business class seat for
05:42the flight home.
05:43That sounds pretty good to me, huh?
05:50Yeah.
05:51What about us?
05:53Sorry, boys.
05:54So, are you ready to take off?
05:58Yes, Chef.
05:59Your time starts now.
06:07You need to do the emergency briefing.
06:09I need to do the emergency briefing.
06:12Okay.
06:13Oh, hamstring.
06:16That's exactly.
06:18Gorgeous stuff, guys.
06:19Olive oil?
06:20Asparagus.
06:20Anyone seen olive oil?
06:26These business class dishes, they're so elevated.
06:29They're global flavours.
06:31I could do a lobster, there's steak, there's fish.
06:35So much to draw inspiration from.
06:37Can of caviar.
06:39I just need to come up with something that's cohesive with a real bit of luck.
06:45Yum.
06:45Ooh, nice.
06:46Nice, nice.
06:48I'm just going to put all the trapples on my bench because it's YOLO.
06:52Oh, nice, Lossie.
06:53Just get some three.
06:54Yeah, yeah.
06:54You need three A.
06:55Sorry, guys.
06:56Me making mess.
06:57What's new, babes?
06:58What's new?
06:59What's new?
07:00Cooking in Doha has been really challenging for me, and I've tried my best at winning
07:06Immunity every single time because in my original season on MasterChef, I made it to top eight.
07:12Nice deeps.
07:13So I want to make it to top seven.
07:15I want to beat my previous score.
07:17I'm really, really excited.
07:18Last chance at Immunity, and I'm going all in.
07:25What a lush setting for our last cook in Doha.
07:28Pretty special.
07:29Oh, this is unbelievable.
07:31It just doesn't feel like you're in an airport.
07:33It's very glam, isn't it?
07:34Lux, yeah.
07:35Let's go, Snish.
07:36I'm glad you guys are here to support.
07:38This is a great challenge.
07:39We really are looking for an elevated, complete main meal.
07:43What's their interpretation of that going to be?
07:45Yeah.
07:45I don't know.
07:46It's a tricky one because the world's that oyster with this, and sometimes when you can
07:50do almost anything, that's when people start to unravel a little bit.
07:54I think simplicity is the key.
07:56Like, you don't want millions of components, and you don't want anything to be too technical.
08:02You want simplicity done really, really well.
08:05Nothing too challenging flavor-wise either, because you have to cater to a mass audience.
08:10But I think if you're clever, you can still make something that fits the brief, but still
08:15has a tiny bit of a twist on it.
08:16Really, it doesn't have to be complicated.
08:18It has to be perfect.
08:20The other thing about not winning Immunity today is everyone will go into a high-stakes
08:26cook, because there's only four people in elimination, and we're going to lose one of
08:30the girls.
08:30I know.
08:31It's scary.
08:32You do not want to be in that cook.
08:37Slice these bad boys.
08:39Today is all about hustling.
08:41I feel like I've been so close in all the cooks here in Doha to get Immunity, but I haven't
08:46got it yet.
08:46So I feel like I need to go all out today and make sure that I've got that top winning
08:51dish.
08:52So today I'm going to make a little stuffed ricotta and mushroom tortellini, some white
08:57asparagus, some hazelnuts, and then some fresh truffle, of course, on top, because it's
09:01business fast.
09:02I feel like people get really excited about a beef or a lobster option.
09:05So I think vegetarian is the way that I'm going to stand out today, and it's pasta, and I
09:10can do pasta.
09:13I am definitely playing to my strengths.
09:15The flavours work together, and I feel like I'm hitting the brief.
09:18So theoretically, on paper, this should all work.
09:22Go Loz.
09:23Go Loz.
09:24Smells good, mate.
09:27Doki-doki.
09:27What's next, Neji?
09:30When I'm flying, I always want vegetables.
09:34So I'm thinking about my dish.
09:35I want it light.
09:36I want it elegant.
09:37I want it kind of fresh as well.
09:39And then I see this beautiful scallops, and I think that would be perfect.
09:44Oh, jumbo.
09:45So I'm doing the pan-fried scallops in the middle.
09:48I'm doing a lovely silky harissa sauce, and I'm doing a pompeer to sit around, and I'm
09:54going to do vegetable stuffed little peppers.
09:55So this dish will translate to a business-class dish, because it's going to be elegant, it's
10:00going to be elevated, and I'm using these beautiful flavours of Qatar, and you're tasting
10:03the country on a plate.
10:05Nice one, she has.
10:09So hot.
10:10I'm putting everything into this cook.
10:11I want to create a really delicious dish.
10:14I feel like when you're on an aeroplane, for me, I always choose dishes that are a little
10:19glimpse of what I'm about to see.
10:21So I'm trying to pull that into the dish today, like a taste of Qatar.
10:25I want to do something that has sort of a premium essence to it, but at the same time,
10:30it's really tasty and unique.
10:33So today, I have decided to lean into that meze platter flavours.
10:39I'm playing around with flavours of beetroot as if it's the beetroot dip.
10:42You know, beef as if it's those skewers, lots of spices going on in there.
10:46But, obviously, doing it in my kind of signature way.
10:51Cooking in Qatar hasn't been my best work.
10:54It's really shaken me, and I do start letting that seed of doubt get into my mind.
11:00It could be a dangerous thing, because at this point in the competition, any small mistakes
11:04could send you home.
11:05I want to make it to the end.
11:09I'm here to win, so I have to get immunity today.
11:13Sarah.
11:14Hi.
11:15How are you going?
11:16Tell us what you're making.
11:17Yeah.
11:17So I'm doing an Arabic-style beet tartar.
11:20So, sitting in the play, we've got lavish bread, beetroot ice cream.
11:27Lots of different flavours, kind of pops of things going around.
11:31I heard right, yeah?
11:32Beetroot ice cream.
11:33Yeah.
11:34On a flight, in business class.
11:37Yes.
11:38On a main meal, you are craving beef tartare and beetroot ice cream.
11:43Arabic-style, which is very comforting and warm and delicious and flavoursome.
11:48So, yeah, going with that.
11:51Sarah, you do realise whoever doesn't win this challenge is going into a cook with only
11:57four people in it.
11:59Yes, I know.
12:01I'm immediately worried for you, because no matter how delicious this plate of food is,
12:06if it doesn't hit what we asked for, it's not going to win you immunity.
12:11Yes.
12:12Just make sure, first and foremost, it hits our brain.
12:15Yes.
12:16Okay.
12:17Good luck, Sarah.
12:19Oh, my God, the daredevil continues.
12:20Oh, my God.
12:21Is she going to keep going raw, or is she going to cook the steak?
12:46I'm totally second-guessing my dish, and I'm worried that potentially this could be too
12:55conceptual.
12:57If I'm totally missing the brief, then I have no chance of winning that immunity.
13:02Oh, God, I just don't know what to do now.
13:06Come on, Sarah.
13:09You all right, babe?
13:10Yeah.
13:11You okay?
13:11It's just fine.
13:12It's okay.
13:14Just have a drink and keep going.
13:15Keep going, Sarah.
13:16Oh, my God.
13:16Let's do it, babes.
13:17Come on.
13:20I need to stop.
13:21I need to get clarity, and I need to come back with a solid idea that can be achieved on
13:27a business class flight.
13:27This dish needs to be the business.
13:33You have one hour to go.
13:34I've got it.
13:35Do you know what they're all cooking?
13:44Yes.
13:45Which one would you order?
13:46Pasta.
13:47You'd order Laura's?
13:49I'm interested in what Defender's doing there as well.
13:51It smells amazing.
13:53When I think of a business class menu, I think of comfort along with some luxury.
13:58So, I think this is a good day for me to showcase the fine dining Indian cuisine.
14:06I'm going to hone into my traditional cooking, and the way I'm going to be plating it up,
14:11it's going to look elegant.
14:13Depender.
14:14Oh, hey, Po.
14:15How are you feeling?
14:16Hey, Depender.
14:16Yeah, I'm super pumped.
14:18Okay, tell us what you're making.
14:19So, today, I'm going South Indian, and I'm doing a prawn sukkah, which is like a dry prawn
14:25curry.
14:25Yeah.
14:26I'm going to serve that with these puffy banana breads.
14:30Oh.
14:30So, I'm going to do...
14:31Banana?
14:31You're saying banana bread.
14:32Yeah, can you try it?
14:33But it's like savoury.
14:34So, it's like, yeah, it's like a puri, but it's made with banana.
14:36It's really, it's really tasty.
14:38It's got like a hint of banana, and a very interesting flavour, and it goes really well with this dish.
14:43And then, also going to do like a mango pachiti, which is like a mango sweet and sour condiment.
14:48And then, I'm going to do some rice.
14:51Well, it sounds good to me.
14:52I think it, yeah, I think it ticks the boxes.
14:54There's a lot going on.
14:55Yeah, there's so much to do.
14:57What's the spice that we're going to make?
14:59Um, medium.
15:00I think good call.
15:01Not too spicy.
15:02Yeah, no, this prawn curry is actually not too spicy.
15:03It's hearty.
15:04Well, if this landed in front of me on a business class flight, I would be super excited.
15:08Oh, thank you guys.
15:09I think this dish is perfect for a business class.
15:12This prawn sukkah is so jam-packed with flavour.
15:16Oh, yum.
15:17Oh, yum.
15:18It's like fireworks in your mouth.
15:21I would love to win this immunity.
15:24Um, it would just be amazing.
15:25It would be amazing to fly business class back home.
15:31It smells great, Alana.
15:32Thanks, Cal.
15:33Thanks, Cal.
15:34I'm going to go all out and make sure what's on this plate is something that is worthy of
15:38being in the business class for Qatar Airways, but it's also bringing a little bit of Queensland
15:42onto the dish as well with some beautiful bugs.
15:45So, it's kind of a global-flavoured dish, but, you know, I'm thinking of home while I'm cooking it.
15:52Putting your life on hold and being away from family is a huge sacrifice to make.
15:58To be here, I'm away from my kids, from my husband.
16:04You know, we eat Moreton Bay Bugs all the time.
16:07So, today I'm making bugs, caviar and saffron.
16:11My saffron buttermilk sauce is here.
16:14I'm just keeping that nice and warm at the moment.
16:17And I'm just working on my salad, just getting some really good knife work happening because
16:20that's what business class is all about.
16:23I'm just trying to make everything really finesse.
16:26The saffron buttermilk sauce is really going to give this earthiness flavour from the saffron,
16:32but that acidity and that really creamy, luxurious texture that would be absolutely delicious.
16:39Beautiful.
16:42Let's go, Lossie.
16:44I'm feeling good.
16:46My pasta dough's done.
16:48My stock is all done.
16:49I need to straighten that off.
16:50It's just infusing.
16:50I need to straighten my ricotta.
16:52I'm just cooking off all of my, like, little garnishes to go with the dish.
16:56So, the mushrooms are both cooked off.
16:58I'm going to do the asparagus now.
17:00Laura.
17:01Hi.
17:01Hi, Laura.
17:02How's it going?
17:03Good.
17:03How are you guys?
17:03Yeah, good, good.
17:04So, tell us what your dish is.
17:05All right, so I'm doing a ricotta, mushroom and white asparagus tortellini.
17:12Pasta?
17:13Yeah.
17:13Okay.
17:14Yeah.
17:14I had pasta on the way here and it was delicious.
17:16Yeah.
17:17Um, and it was a vegetarian option and I just think sometimes maybe we get too excited by
17:21lobster and whatnot.
17:23So, I'm going to get you excited by truffle.
17:25Ah.
17:25Yeah.
17:26Yeah.
17:26And you've got quite a range of beautiful mushrooms.
17:28Yes, yes.
17:29Was it intentional to play to your strengths and do pasta?
17:31Absolutely.
17:32Absolutely.
17:33And...
17:34Always intentional.
17:35It's a good one because you obviously won the business class ticket over here.
17:39I did.
17:39You sat on that plane, ate pasta and now full circle.
17:43Yeah.
17:43Yeah.
17:43You're cooking a pasta to win immunity.
17:45Yes.
17:46And maybe sit up the front again.
17:47I don't know if I can go back.
17:49Are you having to get used to the highlight?
17:51I think I am.
17:52Well, there's only one way to get it.
17:53I know.
17:54It needs to be good.
17:54You've got to be the best pasta.
17:55Yes, I agree.
17:56Good luck.
17:57Good luck, Laura.
17:59It's a beautiful-looking pasta, Ozzy, as always.
18:03Can you just remind me in two minutes to do something, Callum?
18:05Yeah.
18:06The next thing I need to crack onto is my pasta wag.
18:09I need to get a really good texture,
18:11make sure it's really silky smooth, nice and thin,
18:14to make sure this dough is perfect.
18:17It's been two minutes, Oz, for that thing you needed reminded.
18:20Go, mate.
18:24Ladies, this is your captain speaking.
18:27You have 40 minutes to go.
18:30All right, let's go, Miranda.
18:32Thank you, Sam.
18:34It looks great in here.
18:39Go on, Sam.
18:40Let's go, mate.
18:40Well, at least my lavish bread is cooking.
18:48Come on, finish, John.
18:50Come on.
18:50I know that I need to pivot and I'm thinking I need to switch this to a warm dish.
19:01So I'm searing away from the beetroot ice cream and beef tartare.
19:06And instead, I'm going to do cauliflower puree with a seared piece of wagyu, oysters, and also my lavish bread.
19:17I feel like this could be a really beautiful main course dish that could sit on a business class menu.
19:25I have so much to do.
19:27I need to move really quickly to pull this off.
19:29I'm stuffing these peppers with my vegetable minx.
19:43I have done my pomme puree and I'm starting to prep my scallops.
19:47Schnee, how are you going?
19:52Busy.
19:52Yeah, tell us what you're making.
19:53I'm really excited.
19:54So I'm making these beautiful scallops.
19:56So it's going to be pan-fried seared scallops, three in the middle.
20:00I'm making this kind of elegant harissa velvety sauce.
20:04It's going to be around.
20:05I'm going to have this like a tiny little pepper stuffed with this vegetable situation.
20:09Yeah, so I'm going with kind of elegant scallops.
20:11How many scallops did you say?
20:13Three per person.
20:14Three per person.
20:15Yeah, because they're really jumbo.
20:16Yeah.
20:16Yeah.
20:17Mm-hmm.
20:18Yeah.
20:20I guess the thing with scallops is it usually, it usually says to me entree.
20:25Yes.
20:25So it's about how you put this together to convince us that it is worthy of a main meal.
20:31Okay, okay.
20:32Okay?
20:33Just have a think about that.
20:37When I think about it, I actually never had scallops as a main dish.
20:42So I'm frazzled.
20:43There's only 20 minutes to go, and I really need to give it as soon as possible.
20:48Oh, Andy, please, tell us what's going on.
21:06We've got Laura.
21:07So a little nod to her trip over here.
21:09She had a pasta dish in business class.
21:12So she's going to do a pasta dish.
21:13She's going to do a ricotta and mushroom tortellini.
21:17Yeah.
21:17So quite simple for Laura.
21:19You know, she's normally pushing the boundaries with, you know, a bit of edginess, but she's
21:23like, no, no, no.
21:23I just want to do simple, perfectly.
21:26I feel like there's almost always a pasta option when you're on a flight.
21:28And vejo as well.
21:29Yeah, of course.
21:30Vejo, yeah.
21:30Yeah.
21:30Okay, next to Pinda, she's doing dry prawn curry.
21:35She's got banana bread, which is very interesting.
21:39Yeah.
21:40Like savoury.
21:41Yeah, savoury banana bread.
21:42So I think it sounds really good.
21:44The only thing is I think she needs to get her spice under control so that it's easy to
21:48eat.
21:48Yep.
21:49Okay, Sinez, she really wants it to have this lovely lightness and freshness, which
21:53I love, and plenty of vegetables, but we're questioning whether the three scallops is sort
21:59of more indicative of an entree.
22:01Yeah.
22:01So she's kind of thinking that through and working it out as she goes on.
22:05Interesting.
22:07Okay, what do I do now?
22:09Judges visit my bench and they're a bit concerned because they think scallops are mainly for an
22:14entree.
22:16So I'm thinking, what can I do to kind of pivot and to change it?
22:20Let me check the protein.
22:25So I look in the fridge and I might get a fish.
22:29And I decide instead of scallops, serve the pan-fried fish with the rest of my ingredients.
22:33It's going to work beautifully with the pomme puree, stuffed peppers, and a rice-inspired
22:37sauce.
22:38Nice week, Sinez.
22:38Keep going.
22:39Nice one, Sinezah.
22:40I never fill out a fish so quickly.
22:42I need a perfect shape.
22:43I need a perfectly pinbon.
22:46Got destination?
22:47I need a perfect piece of fish on that plate.
22:50It's very good.
22:58We're at the business end of the challenge.
23:00You've got 15 minutes to go.
23:09I feel like that went all the way down into the garden.
23:12They were rushing down there.
23:13Yeah.
23:14Someone now thinks they're missing a flight.
23:15It's tender.
23:24So you've got rice?
23:25I've got rice, which I'm just finishing off now.
23:28I've got corns, yep.
23:30And I'm going to do these banana breads.
23:31And I've got a mango pachini.
23:34I'm very excited for this banana bread.
23:36Okay.
23:36Okay, thank you.
23:37I hope I can do it properly.
23:38That's the only thing, you know.
23:39It'll be such an interesting thing on a business class menu as well, because I think instantly
23:42people would have that intrigue.
23:44It's a great idea.
23:44These banana breads are going to take us to the next level.
23:50It is not your usual banana bread.
23:52It looks exactly like a puri, but when you fry it, it puffs up.
23:57There we go.
23:59Wow.
24:00I'm so fascinated to taste this banana bread.
24:03I've made these breads before.
24:05They're delicious.
24:07They have a hint of banana without it being too overpowering.
24:11The curry's delicious.
24:13It's like sweet and sour, exactly what I promised.
24:15It's luxe, it's comfort, and it's packed full of flavour.
24:18So I think it's a really good combo for like a business class flat.
24:21Like if I got that on my flight, I would be pretty bloody stoked.
24:25I don't want to get ahead of myself, but I'm quietly confident in the dish.
24:30Looks awesome, Deebs.
24:33Time is running out.
24:34Seven minutes to go.
24:36Come on, Deebs.
24:37Seven minutes to go.
24:38Let's eat.
24:39Come on, Pindy.
24:44Come on, Pindy.
24:45Let's bring it home.
24:46Let's go, Snitch Dog.
24:47OK.
24:50I'm feeling like I'm in a great spot at the moment.
24:53My salad's sitting there, ready to go.
24:56My couscous is super fluffy.
24:59My saffron buttermilk sauce has so much punchy saffron flavour in it.
25:05And I've got my bugs poaching in burnt butter.
25:08One more.
25:09It's really tricky to get the perfect cook on bugs.
25:13And it's such a fine line between overcooking or undercooking.
25:17Anything over and they're going to start to have that floury texture.
25:20But I also need to make sure that they're not raw.
25:33Perfect.
25:33That's great.
25:34I'm so happy.
25:36I can feel that they are perfectly cooked all the way through.
25:40Cooking in that burnt butter sauce gives them that beautiful, real caramelised, charry flavour.
25:46Now that all my elements are ready, I need to start plating up.
25:51Because I want to make sure that this dish looks business class worthy.
25:55I don't want to plate this.
25:57I feel like it's the perfect opportunity to showcase my skills as a food stylist.
26:06Working as a food stylist, I really want to bring all of that experience into this dish
26:11to make it look appealing and beautiful.
26:15Alana, is that caviar?
26:17Why not?
26:18It's business time.
26:19Yeah, it's business class.
26:21Of course it's caviar.
26:21Often says bitty like that.
26:24The way I plate it up and then serve it to the judges with this sauce,
26:28that's what's going to elevate it to the next level.
26:31It's definitely something I would order if I was sitting in business class
26:34and that's what I plan on doing on the way home.
26:38Manifesting.
26:39Manifesting.
26:40I am absolutely manifesting right now.
26:45Five minutes to go.
26:47My pasta is still cooking and the mushroom stock has been bubbling away
26:51for almost this whole cook now.
26:53So I've strained that off.
26:54I need to emulsify that with butter to get it really, really rich and decadent
26:58so this sauce has got body.
27:00There is so much pressure right now.
27:02This dish has to be so perfect.
27:03Immunity is on the line.
27:04I do not want to be in the elimination.
27:06Like, it's a one in four chance of going home.
27:08I'd rather not call myself in that situation.
27:12Good.
27:15My pasta is perfectly al dente
27:18and I've decided to make a quick tarragon oil
27:21to really tie this dish together.
27:23I'm trying to elevate the flavours,
27:24make sure everything is singing and shining.
27:26Now it's time to start fighting my dish.
27:29Ooh la la.
27:31My oil.
27:32I'm not going to have time for my oil.
27:33Time is running out.
27:34I'm absolutely frantic.
27:36I've got my peppers that just came out of the oven.
27:38They look delicious.
27:39I got my pomme puree in a piping bag.
27:42Okay.
27:43Let's leave that here.
27:44I got my sauce finished off
27:46and I got my lightly pickled vegetables.
27:48Now I need to cook the fish.
27:53I had to give it.
27:54So it's really going to come down to the wire.
27:58One minute left.
27:59I'm happy that I pivoted.
28:24I feel like this definitely leans more into the brief.
28:27I've got my creamy cauliflower puree on the base
28:32that I fill it in the centre.
28:35I've got my corp bouillon poached oysters around the beef
28:39and then finishing with my lavish bread.
28:42Today was a bit of a rough cook
28:44but I managed to get a dish plated today.
28:46I think, you know, it's a dish that is complete
28:49and has a lot of different elements and textures on there.
28:53I'm happy and I hope I've done enough.
28:56This is for your ticket into the top seven, ten,
29:00nine, eight, seven, six, five, four, three, two, one!
29:08That's it!
29:09Well done, everyone.
29:13Oh, my goodness.
29:14Well done, Chance.
29:16Oh, yum!
29:17Well done.
29:18Oh!
29:18I feel really, really good.
29:22I am super pumped.
29:24I'm very happy with the flavours
29:25but it all comes down to the judges
29:27and if they love it or not.
29:29From the time I entered this competition,
29:32all I can think of is beating my old score.
29:36I was top eight in my season
29:38and we're at top eight now.
29:40So if I win this immunity,
29:41it's probably the biggest milestone for me.
29:57Such a fitting challenge for our last cook in Doha
30:00and a lot to pay for, right?
30:02Yeah.
30:02On both ends of the spectrum.
30:04You know, we've thrown a little sweetener in there.
30:06The winner doesn't just get immunity from Sunday's elimination
30:09but they get business class back to Australia
30:12and then on the other end of the spectrum,
30:14there's one in four chance
30:16that someone will be going home at Sunday's elimination.
30:18So you really want this immunity, right?
30:20Yeah.
30:24Good luck, Lord.
30:26I feel like I have put so much into this cook.
30:29I think it's a really, really good dish.
30:31It's got all the things that you want in business class,
30:34all those luxurious ingredients.
30:36I mean, truffles in business class, I'd be pretty happy.
30:41Hello.
30:42Hi, Laura.
30:42Hi.
30:43Hi.
30:44Ooh.
30:45Ooh.
30:45Ooh.
30:49Laura, what's the dish?
30:51Ricotta and mushroom tortelloni.
30:55I think that the vegetarian meals are always just, like,
30:57kind of sometimes pushed to the side.
30:58People get excited by saying, like, the lobster or the wagyu
31:02and I was like, I saw the mushrooms, I saw the morels
31:05and then the truffles were sitting next to it
31:06and I was like, let's just go all out.
31:17Whoa.
31:20And I'll just truffle you as well.
31:22Stop it.
31:23This is so fancy.
31:28I don't know how much you want, but we'll stop there.
31:31Oh, my goodness.
31:32Oh, my goodness.
31:32You smell.
31:35All right, Laura, it looks the business.
31:36Let's see if it tastes the business.
31:39Enjoy.
31:53Oh, man, that is luxury.
32:12Isn't it?
32:13Luxury.
32:14And I think that there's simplicity just done perfectly.
32:18And for me, the sauce, that is where the money is.
32:23Not on the truffle, not on all the white asparagus
32:26and the mushrooms.
32:27It's the sauce.
32:28It is heavenly.
32:29It is luxury.
32:30It is all the things that you want and expect
32:33in a business-class meal.
32:35I would book a business-class flight
32:37just to get my hands on this pasta.
32:40And I think that's what it's all about, right?
32:43You feel spoiled and you feel like your money's well spent.
32:46And when you can do that on a plane, that's incredible.
32:49This is a top dish.
32:55Not just in the look, in the taste, the textures,
32:59but also in the ratio.
33:01And what she did is to get this pasta work,
33:04which is fantastic.
33:07And to use this white butter asparagus
33:09to get the sourness to pick into the dish.
33:12The truffle is royalty.
33:15She is a star.
33:19What's that?
33:19Three table?
33:21That was three.
33:21Laura, bravo.
33:25Good luck.
33:26Good luck.
33:27Good luck.
33:28I'm so happy with myself.
33:32This is a business-class dish.
33:35It reminds me of home
33:36and the Morton Bay bugs that we get in Brizzy.
33:39I really feel this could get me the number one spot today
33:42and get me immunity.
33:44Here we go.
33:45Ooh.
33:45Ooh.
33:47Ooh.
33:48Look at the colour.
33:50It looks like sunshine.
33:52Wow.
33:52Wow.
33:54What have you made, Alana?
33:57Burnt butter bugs with saffron buttermilk sauce.
34:00And caviar.
34:04Ooh, enticing.
34:05Oh, wow.
34:06Very enticing.
34:08Well, tasty, Alana.
34:10Enjoy.
34:10Thank you, Wanda.
34:21Cool.
34:30When the dish landed, I thought it really looked the part.
34:44All those beautiful colours and premium ingredients
34:46like the bug and the caviar
34:48and just the way it was plated was really lovely as well.
34:53And also that saffron and the buttermilk.
34:56I actually loved that pairing
34:57because that acidity from the buttermilk
34:59and the saffron go really beautifully together.
35:01I absolutely loved it.
35:04Fitting for business class, definitely.
35:06I loved the look of this rippled saffron sauce.
35:10The colour was amazing.
35:11And, you know, to cook down those bug heads and shells
35:14and to cut it with the buttermilk and the saffron,
35:17it really did look the part.
35:19The couscous did its job.
35:21It was just there to basically give a little bit more substance
35:23to the dish.
35:24Yeah.
35:24But it just sucked all that sauce up, which was great.
35:27Super attractive dish from Alana.
35:32It screams luxury.
35:34Her bug was perfectly cooked.
35:37And then I love the little salad number
35:39that she's got on the side there.
35:40It does taste a bit like a trip around the world
35:42with that baby fennel
35:44and the little zucchinis in there,
35:46bit of mint,
35:47and then those bright tart bursts from the currants.
35:50That was a really good move.
35:53Go, Sarah.
35:54Good luck.
35:54I have definitely put a lot of pressure on myself
36:00throughout this competition.
36:03And I love to be quite conceptual with my cooking.
36:07But today, I don't want to miss a brief.
36:12Hi.
36:12Hi, Sarah.
36:13Hi, Sarah.
36:14So I pivoted and changed and did a different dish.
36:22I just hope I made the right decision.
36:24Sarah, what have you made?
36:42See it?
36:42I fill it with cauliflower puree,
36:45pickled cauliflower,
36:47oysters,
36:47and lavish bread.
36:52Now, that was obviously a tough cook for you.
36:55Are you feeling the pressure?
36:56How are you going?
36:59Yeah, I think I just got in my head again in the cook
37:01and I was confident in my idea,
37:05but then for the challenge today and the pivot,
37:09just the pressure got me for sure.
37:11You did an incredible job to pull through that, really.
37:14Thanks so much, Sarah.
37:15We'll taste the dish.
37:16Thanks.
37:16Thanks, Sarah.
37:17Do you know what?
37:20I know this was a pivot,
37:22but I think and I feel it actually lends itself
37:24far more to a business class menu than a steak tartare.
37:27Absolutely.
37:28So glad she cooked the steak.
37:30It is still quite conceptual.
37:32Yeah.
37:32Like, with steak and oysters,
37:34I don't think it's going to be everyone's cup of tea
37:36if they saw that on the menu.
37:37That's, that's rare.
37:42That's blue.
37:43That's blue.
37:44Yeah.
37:44As with a lot of Sarah's dishes,
38:08I feel like if she had time to develop this,
38:12there is something definitely here.
38:15I actually love the oysters with the steak.
38:18And I don't know whether it's in the form
38:20of what she wanted originally,
38:22which was a tartare, like a raw and raw dish.
38:24But as it stands,
38:26I still think that for the general public,
38:28it would be very texturally challenging.
38:32The steak is blue.
38:34And then we've got the oyster.
38:37It's just got that really slippery texture
38:39that I think a lot of people would find
38:42and, yeah, kind of difficult.
38:45I have to be honest with you.
38:47I don't know if I like it or if I dislike it.
38:51What I like very much is the sense of originality
38:54and something I've never experienced.
38:59Beef, cauliflower, zarta, and oysters.
39:05Yeah, it's quite unusual.
39:10Good luck.
39:10Good luck.
39:11Good luck, schnitzel.
39:13I want this immunity and I want to fly business class.
39:16I'm actually pretty happy to present this dish to judges.
39:19It looks business class.
39:21It looks elegant.
39:22It's inviting.
39:23It's also heartwarming.
39:25It's potato and fish.
39:27I'll order it.
39:28A smile on your face, Naz, after a pretty turbulent cook.
39:34Always turbulent.
39:35Yeah.
39:36There was scallops, now there's fish.
39:38Yep.
39:39What did you finish up with?
39:42Pen-fried sherry,
39:45stuffed peppers,
39:47pommes puree,
39:47and haricin-spied lilis sauce.
39:49Do you think this could get you A, immunity,
39:57but B, a business class ticket home?
39:59Yes.
40:01It looks like a business class dish
40:02and hopefully I get to fly
40:04and experience all the business class dishes there.
40:06But there are so many good cooks with me here today
40:08and everybody wants that immunity.
40:11So we'll see.
40:12We will see.
40:14Cheers.
40:14Enjoy.
40:15Thank you, Naz.
40:18Mmm.
40:19I think this looks so much more like a main
40:23than it would have if she put scallops on the plate.
40:26Just the way she sort of piped the pommes puree
40:27and the brunoise on her little pickled salad,
40:30like that, that level of detail,
40:32I think is what makes it a little bit classier.
40:34Yeah.
40:34Really great decision to move to fish instead of the scallops for schnaz.
40:54I thought the fish was cooked so nicely.
40:56The harissa sauce was spectacular.
41:00But there was a flavour that was kind of drawing me back
41:04for more and more and more.
41:05And the pepper was delicious.
41:07I think she's nailed it.
41:08I do feel like when you're designing a meal for a business class flight,
41:15you do want it to be a crowd pleaser.
41:17And I think this dish would make a majority of business class customers really happy.
41:21It's very fresh, very inviting.
41:24So I think she's absolutely ticked the brief.
41:27I think schnaz delivered a plate which is quite engaging.
41:33The fish is superbly well cooked.
41:36I like the touch of the garlic and a bit of lemon at the last minute with the palm puree.
41:42I would have liked to have more, more carbs.
41:45And I think we do want more carbs when we're travelling.
41:49Thanks, guys.
41:50Good luck.
41:50Good luck.
41:52I pushed myself so hard today
41:53because I want to showcase fine-dining Indian cuisine.
41:58Hello.
41:58Hi, Dupin.
41:59Hey, guys.
42:00I'm really confident with my flavours.
42:03I just hope it's elevated enough to win this immediately.
42:07Depender, tell us what is your dish.
42:12Prawn sukha
42:13with some tempered rice, banana, balloon bread on top
42:18and some mango pachati.
42:20So I was top eight in my season.
42:24And if I get immunity today...
42:26I like it.
42:27Yeah, it's been playing on my mind this whole week.
42:30And I'm like, it would mean the world to me.
42:32Yeah.
42:33All right, Depender, let's see if this dish helps you beat your MasterChef milestone.
42:37They're going to try it.
42:38Good luck.
42:38Enjoying.
42:38Thanks, guys.
42:39Thank you, Depender.
42:50Imagine if the flight attendant brought you this.
42:58Oh, I'd be so happy.
43:01The presentation, you know, like just something as subtle as that banana leaf cut into a circle
43:06to match the plate.
43:07Such a lovely touch.
43:09What about the smell of this?
43:20Oh, my God.
43:21It's so nice.
43:21It is divine.
43:23Oh, my God.
43:35Oh, my God.
43:37oh my god this is where can we buy your business class ticket please
44:01this is what makes you want to travel everything the saltiness the sweetness the colors are lovely
44:11this can be replicated times hundreds of thousands that recipe is perfect so deep thunder bingo
44:22when i was eating that all i could do was just keep shaking my head you know when you're just
44:26like how can this be so good and then it just kept on getting better like we've been so lucky to have
44:32like amazing curries from all around the world in this competition this is right up there with
44:38the best of them and to think that i could get that in business class on a plane is unreal like
44:47even just doing the dry curry instead of like something soupy you're on a flight you know it's
44:52just really really thoughtful and she's backed it up with so much flavor that banana bread yeah
45:00i've never experienced anything like that it's got the most subtle banana flavor but you definitely
45:06know it's there and it just goes so well with each of those elements i am i'm loving this
45:14this is the kind of food that makes you mop the plate to get every last morsel and i think
45:20dipinda knows it and that's why she gave us the bread because it's just the perfect combination
45:26and there is such a punch of aromatics and spices and everything in this it's actually comforting
45:34and it's you know it's got that that richness and that body but without being too heavy it is such
45:41a clever choice of dish yeah i think dipender she's right up there with a chance of an immunity
46:00so
46:09well it's been an extraordinary few days exploring eating and experiencing all that qatar has to offer
46:16and this was the perfect way to go out in style with so much at stake our expectations were sky high
46:24and you guys went above and beyond to meet them but the dish that came out on top was the perfect meal
46:34to dive into mid-air
46:38anyone would be thrilled to see this dish coming down the aisle but honestly i'd eat it anywhere anytime
46:45it really made us feel like a million bucks and that's exactly how you're going to feel in business
46:54oh my god
47:04oh my god
47:19oh wow we'll deserve to buy a rug now
47:28depender immunity business class and a new master chef milestone are all yours thank you so much
47:36i have no words i'm just so happy i was top eight in my season so
47:41getting past that stage just means the world to me it's just so special
47:44the pander oh my god you had me screaming on the top of that balcony and then he got arrested
47:59head on out you got a flight to catch we'll see you back in the master kitchen well done
48:03correct it's too good to be real
48:20sunday night on masterchef australia you are going head to head in a masterchef duel one v one
48:29oh the odds of going home just increased dramatically an epic week away culminates
48:39in a huge two-round showdown i am going to battle it out i have to make the best dish i've done
48:47these four remarkable women oh my god are you all right bring the kitchen to an absolute standstill
48:57it's okay it's okay