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  • 7/9/2025
S 17 E 44 >>> https://dai.ly/x9mtuue

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00:00Transcribed by —
00:30oh wow look at this gee where are we it feels like i'm in a rainforest stunning i know oh my
00:43gosh i don't want this to ever end i've had so much fun cooking here in qatar i can't believe
00:50we're at an airport yeah this is this is the place you want to have a long lay all up yeah absolute
00:55once in a lifetime opportunity to get to spend all this time really immersed in the whole food
01:00scene but also cooking in some of the most iconic spots i don't think i've been to a better airport
01:06it's gorgeous i can't wait to see what the judges have in store for us i definitely feel ready for
01:11our cook now i'm going to go all out today to show how much i'm here to win this whole competition
01:20oh wow look where we're cooking
01:25oh hello hi everybody wow so cool look at this bonjour bonjour
01:39hello ladies hi hi fellas
01:47it's all the girls cooking today because the boys have got immunity
01:50yep welcome to one of qatar airways business lounges here at hamad international airport
01:57even though it is our last day in doha we do have one last challenge for you which means one final
02:04chance to win immunity how good is this lamb amazing it's close each day countless business class passengers
02:16pass through here before boarding their flights and they're looking forward to making the most of
02:21all the perks extra leg room pjs all right but there's one thing that they're looking forward to the most
02:29delicious food yeah a good meal the food right yeah yep okay part of what makes business class such an
02:38unforgettable experience is the in-flight dining it is top tier and today that's what we want to see from you
02:50bring us a meal fit for business fun
02:56think quality and comfort we want to be living in the lap of luxury today
03:02yeah and to help get those cogs turning we've got a little inspo for you to work with jean-christophe
03:09give us a hand yes absolutely
03:15oh hell yes
03:22so good blown away
03:24how good do these all look amazing well good fruit doesn't usually fall from the sky
03:32but these dishes are from the qatar airways business class menu
03:36oh for your business class
03:38we've got grilled black angus and truffle potato daffinoir
03:42oh that's beautiful grilled hamad with parsnip puree and yellow curry sauce
03:47oh and garlic and chili lobster stir-fried with soy fried rice i mean that's delish each of these
03:55plates portrays the elevation and elegance of their onboard service you want to taste them yes all right
04:02dig in go for it yeah we'll start on this one
04:07oh these dishes taste incredible it's good lobster for me the lobster with the fried rice
04:17definitely takes it i mean it's just so juicy the flavor of that chili and the garlic coming
04:24through with the fried rice i'd be pretty happy if i was eating this in business class
04:27yeah that is delicious so beautiful i actually can't believe you get that on a flight
04:38oh my god lobster is amazing that is amazing i usually get that like you know the little box
04:43that has little plastic components yeah up here that is so yum but these three spectacular business
04:52class dishes look like they come out of any restaurant so elegant so delicious
04:57and also comforting as well you can set back now thank you i'm starting to think that it's going
05:03to be really hard to hit the brief today all right we're giving you 75 minutes
05:10you can cook anything you like just make sure it's a full main course meal that we'd be super excited
05:17to see coming down the dial main course yep the best dish will win its maker immunity from sunday's
05:23elimination which is huge considering top seven is on the line yeah okay yeah and
05:34for creating a business class worthy dish they will also win
05:38that sounds pretty good to me huh yeah what about us sorry boys so
05:55are you ready to take off yes yes your time stop now
06:07you need to do the emergency briefing
06:09that's exactly gorgeous stuff guys olive oil anyone i need olive oil
06:26these business class dishes they're so elevated there's global flavors
06:30i could do a lobster there's steak there's fish so much to draw inspiration from can of caviar
06:39i just need to come up with something that's cohesive with a real bit of luck
06:45oh nice nice nice i'm just going to put all the travels on my bench because it's yolo
06:51oh nice lizzie just gets all right yeah you need three eight sorry guys me making mess what's new
06:58babes what's new what's new cooking in doha has been really challenging for me and i've tried my best
07:05at winning immunity every single time because in my original season of masterchef i made it to top eight
07:12nice deeps so i want to make it to top seven i want to beat my previous score i'm really really
07:18excited last chance at immunity and i'm going all in
07:25what a lush setting for our last cook in doha pretty special ah this is unbelievable it just
07:31doesn't feel like you're in an airport it's very glam yeah this goes niche i'm glad you guys here to
07:37support this is a great challenge we really are looking for an elevated complete main meal what's
07:44their interpretation of that going to be yeah i don't know it's a tricky one because the world's
07:48that oyster with this and sometimes when you can do almost anything that's when people start to
07:52unravel a little bit i think simplicity is the key like you don't want millions of components
07:59and you don't want anything to be too technical you want simplicity done really really well
08:05nothing too challenging flavor wise either because you have to cater to a mass audience but i think if
08:10you're clever you can still make something that fits the brief but still has a tiny bit of a twist
08:16on it really it doesn't have to be complicated but it has to be perfect the other thing about not
08:22winning immunity today is everyone will go into a high stakes cook because there's only four people
08:28in elimination and we're going to lose one of the girls i know it's scary you do not want to be in that
08:33court slice these bad boys today is all about hustling i feel like i've been so close in all the
08:43cooks here in doha to get immunity but i haven't got it yet so i feel like i need to go all out today
08:49and make sure that i've got that top winning dish so today i'm going to make a little stuffed ricotta and
08:55mushroom tortellini some white asparagus some hazelnuts and then some fresh truffle of course on top because
09:01it's business fast i feel like people get really excited about a beef or a lobster option so i think
09:07vegetarian is the way that i'm going to stand out today and it's pasta and i can do pasta
09:13i am definitely playing to my strengths the flavors work together and i feel like i'm hitting the brief
09:18so theoretically on paper this should all work go loz go loz smells good mate
09:24okay okay what's next snazzy when i'm flying i always want vegetables
09:34so i'm thinking about my dish i want it light i want it elegant i 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 so i'm doing um the pan-fried scallops in the middle i'm doing a lovely silky harissa
09:51sauce and i'm doing a home puree to sit around and i'm going to do vegetable stuffed little peppers
09:56so this dish will translate to a business class dish because it's going to be elegant it's going
10:00to be elevated and i'm using these beautiful flavors of qatar and you're tasting the country on a plate
10:09so hot i'm putting everything into this cook i want to create a really delicious dish
10:14i feel like when you're on an airplane for me i always choose dishes that are a little glimpse of
10:19what i'm about to see so i'm trying to pull that into the dish today like a taste of qatar
10:26i want to do something that has sort of a premium essence to it but at the same time it's really
10:31tasty and unique so today i have decided to lean into that mezze platter flavors i'm playing around with
10:40flavors of beetroot as if it's the beetroot dip you know beef as if it's those skewers lots of spices
10:45going on in there but obviously doing it in my kind of signature way cooking in qatar hasn't been my
10:53best work it's really shaken me and i do start letting that seed of doubt getting to my mind it
11:00could be a dangerous thing because at this point in the competition any small mistakes could send you
11:05home i want to make it to the end i'm here to win so i have to get immunity today sarah hi how you
11:15going tell us what you're making yeah so i'm doing a arabic style beef tartar so sitting in the plate
11:23we've got lavish bread um beetroot ice cream lots of different flavors kind of pops of things going
11:30around so i heard right yeah beetroot ice cream yeah on a flight in business class yes on a main meal
11:39you are craving beef tartar and beetroot ice cream arabic style which is very comforting and warm and
11:46delicious and flavorsome so yeah going with that sarah you do realize whoever doesn't win this challenge
11:55is going into a cook with only four people in it yes i know i'm immediately worried for you because
12:04no matter how delicious this plate of food is yes if it doesn't hit what we asked for yeah it's not
12:10going to win you immunity yes just make sure first and foremost yeah it's our brain yes okay good luck
12:17sarah thank you oh my god the daredevil continues
12:31is she gonna keep going raw or is she gonna cook the steak
12:49i'm totally second guessing my dish and i'm worried that potentially this could be too conceptual
12:56if i'm totally missing the brief then i have no chance of winning that immunity oh god i just don't
13:05know what to do now come on sarah you all right guys yeah you okay okay just have a drink and keep
13:14going keep going sarah let's go babes come on i need to stop i need to get clarity and i need to come
13:24back with a solid idea that can be achieved on a business class flight
13:31this dish needs to be the business you have one hour to go
13:43do you know what they're all cooking which one would you order pasta you'd order alora's
13:48i'm interested what defender's doing there as well it smells amazing
13:52when i think of the business class menu i think of comfort along with some luxury
14:00so i think this is a good day for me to showcase the fine dining indian cuisine
14:06i'm gonna hone into my traditional cooking and the way i'm going to be plating it up it's going to look
14:11elegant depender oh hey how are you feeling yeah i'm super pumped okay tell us what you're making
14:18um so today i'm going south indians and i'm doing a prawn sukkah which is like a dry prawn curry yeah i'm
14:26going to serve that with um these puffy banana breads oh so i'm gonna do banana bread yeah it's like
14:33savory so it's like yeah it's like a puri but it's made with banana it's really it's really tasty it's got
14:38like a hint of banana and a very interesting flavor and it goes really well with this um dish
14:43and then also gonna do like a mango which is like a mango sweet and sour condiment and then i'm gonna
14:49do some rice well it sounds good to me i think it's yeah i think it ticks the boxes there's a lot going
14:55on yeah there's so much to do what's the spice that we're gonna make um medium not too spicy yeah no
15:02this prawn curry is actually not too spicy it's hearty well if this landed in front of me on a business
15:06class white i would be super excited oh thank you guys thank you i think this dish is perfect for
15:12a business class this prawn sukkah is so jam-packed with flavor oh yum it's like fireworks in your mouth
15:21i would love to win this immunity um it would just be amazing it would be amazing to fly business class
15:27back home it smells great alana thanks cal i'm gonna go all out and make sure what's on this
15:36plate is something that is worthy of being in the business class for qatar airways but it's also
15:41bringing a little bit of queensland uh onto the dish as well with some beautiful bugs uh so it's kind of
15:47a global flavored dish but um you know i'm thinking of home while i'm cooking it
15:50putting your life on hold and being away from family is a huge sacrifice to make
15:59to be here i'm away for my kids for my husband you know we eat morton bay bugs all the time so today
16:08i'm making bugs caviar and saffron my saffron buttermilk sauce is here i'm just keeping that nice
16:15and warm at the moment and i'm just working on my salad just getting some really good knife work
16:20happening because that's what business class is all about i'm just trying to make everything really
16:25finesse the saffron buttermilk sauce is really going to give this earthiness flavor from the saffron
16:32but that acidity and that really creamy luxurious texture that would be absolutely delicious beautiful
16:40let's go lassie i'm feeling good my pasta dough's done my stock is all done i need to strain that off
16:49it's just confusing i need to strain my ricotta i'm just cooking off all of my like little garnishes to
16:55go with the dish so the mushrooms are both cooked off i'm going to do the asparagus now laura hi hi laura
17:02how's it going good how are you guys yeah good good so tell us what your dish is all right so i'm doing
17:07a uh ricotta mushroom and white asparagus tortellini pasta yeah okay yeah i had pasta on
17:15the way here and it was delicious um and it was a vegetarian option and i just think sometimes maybe
17:20we get too excited by lobster and whatnot so i'm going to get you excited by truffle ah yeah you've
17:26got quite a range of beautiful mushrooms yes yes was it intentional to play to your strengths and
17:31do pasta absolutely absolutely always intentional it's a good one because you obviously won the
17:37business class ticket over here i did sat on that plane ate pasta and now full circle yeah yeah you're
17:43cooking a pasta to win immunity yes and maybe sit up the front again i don't know if i can go back
17:49are you having to get used to the highlight i think i am well there's only one way to get it i know it
17:54needs to be good it's going to be the best pasta yes i agree good luck good luck thank you beautiful
18:00looking pasta lozzy as always can you just remind me in two minutes to do something kellen yeah the next
18:07thing i need to crack onto is my pasta wag i need to get a really good texture make sure it's really
18:12silky smooth nice and thin to make sure this dough is perfect it's been two minutes loz for that thing you
18:18needed reminded go mate ladies this is your captain speaking you have 40 minutes to go
18:32thank you thank you thank you thank you thank you thank you thank you thank you go on set let's go mate
18:42well at least my lavish bread is cooking
18:48come on finish strong come on
18:53i know that i need to pivot and i'm thinking i need to switch this to a warm
19:01dish so i'm steering away from the beetroot ice cream and beef tartare and instead i'm going to do
19:09cauliflower puree with a seared piece of wagyu oysters and also my lavish bread i feel like this could be
19:19a really beautiful main course dish that could sit on a business class menu i have so much to do i need
19:27to move really quickly to pull this off that's so much messier i'm stuffing these peppers with my
19:41vegetable minx i have done my pom puree and i'm starting to prep my scallops
19:50how are you going uh busy yeah tell us what you're making i'm really excited um so i'm making uh this
19:55beautiful scallops so it's going to be pan fried sea scallops three in the middle um i'm making this
20:01kind of elegant harissa velvety sauce that's going to be around i'm going to have this like a tiny little
20:06pepper stuffed with this vegetable situation yeah so i'm going with kind of elegant scallops how many
20:12scallops did you say three per person three yeah because they're really jumbo yeah yeah yeah
20:18i guess the thing with scallops is it usually it's usually says to me entree yes so it's about how
20:26you put this together to convince us that it is worthy of a main okay okay okay just have a think about
20:33that when i think about it i actually never had scallops as a main dish
20:40so i'm frazzled there's only 20 minutes to go and i really need to give it as soon as possible
21:04oh andy please tell us what's going on we've got laura so a little nod to her trip over here she
21:10had a pasta dish in business class so she's going to do a pasta dish she's going to do a ricotta and
21:15mushroom tortellini yeah so quite simple for laura you know she's normally pushing the boundaries with
21:21you know a bit of edginess but she's like no no i just want to do simple perfectly i feel like there's
21:26almost always a pasta option when you're on a flight yeah and veggie as well yeah of course yeah yeah
21:32okay next to pinda she's doing dry prawn curry she's got a banana bread which is very interesting yeah
21:40like a savory yeah so i think it sounds really good uh the only thing is i think she needs to get
21:46her spice under control so that it's easy to eat yep okay cheneze she really wants it to have this
21:51lovely lightness and freshness which i love and plenty of vegetables but we're questioning whether
21:57the three scallops is sort of more indicative of an entree yeah so she's kind of thinking that through
22:03and working it out as she goes interesting okay what do i do now judges visit my bench and they're
22:11a bit concerned because they think scallops are mainly for an entree so i'm thinking what can i do
22:18to kind of pivot and to change it let me check the protein so i look in the fridge and i get a fish
22:29and they 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 harris inspired sauce
22:37nice weakness keep going i never feel a fish so quickly i need a perfect shape i need it perfectly
22:45pinbon good destination i need a perfect piece of fish on that plate that's very good
22:58we're at the business end of the challenge you'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 yeah someone now thinks they're missing a flight
23:23tender so you've got rice i've got rice which i'm just finishing off now i've got corns yep and i'm
23:30gonna do these banana breads and i've got a mango patchy i'm very excited for this banana okay okay thank
23:37you i hope i can do it properly that's the only thing you know it'd be such an interesting thing on a
23:40business class menu as well because i think instantly people would have that intrigue it's a great idea
23:47these banana breads are going to take us to the next level it is not your usual banana bread it looks
23:53exactly like a puri but when you fry it it puffs up there we go wow i'm so fascinated to taste this banana
24:02it's kind of good i've made these breads before they're delicious they have a hint of banana without
24:09it being too overpowering the curry's delicious it's like sweet and sour exactly what i promised
24:15it's luxe it's comfort and it's packed full of flavor so i think it's a really good combo
24:19for like a business class like if i got that on my flight i would be pretty bloody stoked
24:24i don't want to get ahead of myself but i'm quietly confident in the dish looks awesome deeps
24:33time is running out seven minutes to go
24:44come on pindy let's bring it home let's go snitch dog
24:47okay i'm feeling like i'm in a great spot at the moment my salad's sitting there ready to go
24:56my couscous is super fluffy my saffron buttermilk sauce has so much punchy saffron flavor in it
25:05and i've got my bugs poaching in burnt butter
25:10it's really tricky to get the perfect cook on bugs and it's such a fine line between over cooking or
25:16under cooking anything over and they're going to start to have that floury texture
25:21but i also need to make sure that they're not raw
25:33perfect that's great i'm so happy i can feel that they are perfectly cooked all the way through
25:40cooking in that burnt butter sauce gives them that beautiful real caramelized
25:45charry flavor plate now all my elements are ready i need to start plating up because i want to make
25:52sure that this dish looks business class worthy i don't want to play this i feel like it's the
25:58perfect 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 why not it's business time yeah it's business class
26:21often says beauty like that
26:24the way i plate it up and then serve it to the judges with this sauce that's what's going to elevate
26:29it to the next level it's definitely something i would order if i was sitting in business class and
26:34that's what i plan on doing on the way home manifesting manifesting i am absolutely manifesting right
26:42now five minutes to go my pasta is still cooking and the mushroom stock has been bubbling away for
26:51almost this whole cook now so strain that off i need to emulsify that with butter to get it really
26:56really rich and decadent so this sauce has got body there is so much pressure right now this dish has
27:02to be so perfect immunity is on the line i do not want to be in the elimination like it's a one in
27:07four chance of going home i'd rather not call myself in that situation good
27:16my pasta is perfectly al dente and i've decided to make a quick tarragon oil to really tie this dish
27:22together i'm trying to elevate the flavors make sure everything is singing and shining
27:26now it's time to start fighting my dish oh la la my oil i'm not gonna have time for my oil time is
27:34running out i'm absolutely frantic i've got my peppers that just came out of the oven they look
27:38delicious i got my pom puree in a piping bag okay let's do that here i got my sauce finished off and i got
27:46my lightly pickled vegetables now i need to cook the fish i had to leave it so it's really going to
27:55come down to the wire one minute left
27:59i'm happy that i pivoted i feel like this definitely leans more into the brief
28:28i've got my creamy cauliflower puree on the base that i fill it in the center i've got my
28:36court bouillon poached oysters around the beef and then finishing with my lavish bread today was a bit
28:42of a rough cook but i managed to get a dish plated today i think you know it's a dish that is complete
28:49and has a lot of different elements and textures on there i'm happy and i hope i've done enough this is
28:56for your ticket into the top seven ten nine eight seven six five four three two one
29:08that's it
29:11well done everyone oh my goodness well done well done well done
29:21i feel really really good i am super pumped i'm
29:24very happy with the flavors but it all comes down to the judges and if they love it or not
29:29from the time i entered this competition all i can think of is beating my old score
29:35i was top eight in my season and we're at top eight now so if i win this immunity it's probably the biggest milestone for me
29:54it's such a fitting challenge for our last cook in doha and a lot to pay for right on both ends of
30:03the spectrum you know we've thrown a little sweetener in there the winner doesn't just get
30:08immunity from sunday's elimination but they get business class back to australia and then on the
30:13other end of the spectrum there's one in four chance that someone will be going home at sunday's
30:18elimination so you really want this immunity right yeah good luck lord i feel like i have put so much
30:28into this cook i think it's a really really good dish it's got all the things that you want in business
30:33class all those luxurious ingredients i mean truffles and business class i'd be pretty happy hello
30:49laura what's the dish ricotta and mushroom tortelloni i think that the vegetarian meals are always just
30:56like kind of sometimes push the side people get excited by say like the lobster or the wagyu and i was
31:02like i saw the mushrooms i saw the morels and then the truffles were sitting next to it and i was
31:06like let's just go all out whoa and i'll just truffle you as well stop it fine this is so fancy
31:27i don't know how much you want but we'll stop there oh my gosh you smell all right laura it looks
31:36the business let me if it tastes the business thank you enjoy thank you thank you
31:57oh man that is luxury isn't it luxury and i think that this simplicity just done perfectly
32:18and for me the sauce that is where the money is not on the truffle not on all the white asparagus
32:26and the mushrooms it's the sauce it is heavenly it is luxury it is all the things that you want
32:32and expect in a business class meal i would book a business class flight just to get my hands on this
32:38pasta and i think that's what it's all about right you feel spoiled and you feel like your money's well
32:45spent and when you can do that on a plane that's incredible this is a top dish not just in the look
32:57in the test the textures but also in the ratio and what she did is to get this pasta work which is
33:05fantastic and to use this white butter asparagus to get the sourness to pick into the dish the truffle
33:14is royalty she is a star what's that three table laura bravo
33:26good luck good luck i'm so happy with myself this is a business class dish it reminds me of home and
33:36the morton bay bugs that we get in brizzy
33:39i really feel this could get me the number one spot today and get me immunity
33:48look at the color it looks like sunshine wow
33:52what have you made alana burnt butter bugs with saffron buttermilk sauce and caviar
34:02oh enticing very enticing well tasty alana thank you thank you
34:11cool thank you
34:30when the dish landed i thought it really looked the part
34:44all those beautiful colors and premium ingredients like the bug and the caviar and just the way it was
34:50plated was really lovely as well and also that saffron and the buttermilk i actually love that pairing
34:57because that acidity from the buttermilk and the saffron go really beautifully together
35:02i absolutely loved it fitting for business class definitely uh i loved the look of this rippled
35:08saffron sauce um the color was amazing and you know to to cook down those bug heads and shells um
35:14and to cut it with the buttermilk and the saffron it really did look the part the couscous did its job
35:20it was just there to basically give a little bit more substance to the dish but it just sucked all
35:26that sauce up which was great super attractive dish from alana it screams luxury her bug was
35:35perfectly cooked and then i love the little salad number that she's got on the side there it does
35:40taste a bit like a trip around the world with that baby fennel and the little zucchinis in there
35:46bit of mint and then those bright tart bursts from the currents that was a really good move
35:57i have definitely put a lot of pressure on myself throughout this competition
36:03and i love to be quite conceptual with my cooking but today i don't want to miss a brief
36:10so i pivoted and changed and did a different dish
36:23i just hope i made the right decision
36:36so
36:39sarah what have you made see it i fill it with cauliflower puree pickled cauliflower oysters
36:50and lavish spread
36:52now that that was obviously a tough cook for you are you feeling the pressure how are you going
36:57yeah i think i just got in my head again in the cook and well i was confident in my idea but then
37:06for the challenge today and the pivot just um the pressure got me for sure
37:11you did an incredible job to pull through that really thanks so much sarah we'll taste the dish
37:16all right thanks sarah thank you do you know what i'm i know this was a pivot but i think and i feel
37:23it actually lends itself far more to a business class menu than a steak tartare absolutely so glad she
37:28cooked the steak it is still quite conceptual yeah like with steak and oysters i don't think it's going
37:34to be everyone's cup of tea if they saw that on the menu that's that's wrap that's blue that's blue yeah
38:04as with a lot of sarah's dishes i feel like if she had time to develop this there is something
38:13definitely here i actually love the oysters with the steak and i don't know whether it's in the form
38:20of what she wanted originally which was a tartar like a raw and raw dish but as it stands i still
38:26think that for the general public it would be very texturally challenging
38:30the steak is blue and then we've got the oyster it's just got that really slippery texture that i
38:39think a lot of people would find yeah kind of difficult i have to be honest with you i don't
38:47know if i like it or if i dislike it what i like very much is the sense of originality and something i've
38:57never experienced uh beef cauliflower zata and oysters yeah it's quite unusual
39:10good luck good luck good luck schnitzel i want this immunity and i want to fly business class
39:17i'm actually pretty happy to present this dish to judges it looks business class it looks elegant it's
39:22inviting it's also heartwarming it's potato and a fish i'll order it
39:30a smile on your face there's after a pretty turbulent cook always turbulent yeah
39:36there was uh scallops now there's fish yep what'd you finish up with
39:42pen fried sherry stuffed peppers from puree and harissa inspired little sauce
39:52do you think this could get you a immunity but b a business class ticket home
40:01looks like a business class dish and hopefully i get to fly and experience all the business
40:05class dishes there but then so many good cooks with me here today and everybody wants that immunity
40:10so we'll see we will see thank you enjoy thank you
40:20i think this looks so much more like a main than it would have if she put scallops on the plate
40:26just the way she sort of piped the pond puree and the brunoise on her little pickled salad like that
40:30that level of detail i think is what makes it a little bit classier yeah
40:50uh really great decision to move to fish um instead of the scallops for schnees i thought the
40:55fish was cooked so nicely the harissa sauce was spectacular but there was flavor that was kind of
41:03drawing me back for more and more and more and the pepper was delicious i think she's nailed it
41:10i do feel like when you're designing a meal for a business class flight you do want it to be a crowd
41:16pleaser and i think this dish would make a majority of business class customers really happy
41:21it's very fresh um very inviting so i think she's absolutely ticked the brief a fiction has um delivered
41:31a plate which is quite engaging the fish is superbly well cooked i like the touch of the garlic and a bit
41:38of lemon at the last minute with the palm puree i would have liked to have more more carbs and i think we
41:45do want more carbs when we're traveling i push myself so hard today because i want to showcase fine
41:56dining indian cuisine hello hi guys i'm really confident with my flavors i just hope it's elevated
42:04enough to win this immunity the panda tell us what is your dish prawn sukka with some tempered rice banana
42:17balloon bread on top and some mango patchy so i was top eight in my season and if i get immunity today
42:26like it yeah it's been playing on my mind this whole week and i'm like it would mean the world to me
42:32yeah all right to pinda let's see if this dish helps you beat your master chef milestone
42:37oh they're gonna try it good luck thank you thank you
42:51imagine if the flight attendant brought you this oh i'd be so happy the presentation you know like
43:03just something as subtle as that banana leaf cut into a circle to match the plate such a lovely touch
43:09what about the smell of this oh my god it is divine
43:23oh my god this is
43:53uh 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
44:20when i was eating that all i could do was just keep shaking my head you know when you're just like
44:26how can this be so good and then it just kept on getting better yeah 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 the best of
44:38them and to think that i could get that in business class on a plane is unreal like even just doing the dry
44:48curry instead of like something soupy you're on a flight you know it's just really really thoughtful
44:54and she's backed it up with so much flavor that banana bread yeah i've never experienced anything like
45:02that it's got the most subtle banana flavor but you definitely know it's there and it just goes so well with
45:09each of those elements i am i'm loving this this is the kind of food that makes you mop the plate to
45:17get every last morsel and i think tapinda knows it and that's why she gave us the bread because it's
45:23just the perfect combination and there is such a punch of aromatics and spices and everything in this
45:32it's actually comforting and it's you know it's got that that richness and that body but without
45:38being too heavy it is such a clever choice of dish yeah i think dipander she's right up there with a
45:47chance of an immunity
46:09well it's been an extraordinary few days exploring eating and experiencing all that katar has to offer
46:15and this was the perfect way to go out in style with so much at stake our expectations were sky high
46:26and you guys went above and beyond to meet them
46:31but the dish that came out on top was the perfect meal to dive into mid-air
46:38anyone would be thrilled to see this dish coming down the aisle
46:42but honestly i'd eat it anywhere anytime
46:47it really made us feel like a million bucks
46:52and that's exactly how you're going to feel in business class
46:54oh my god
47:05Oh my god. Oh, wow.
47:21We'll buy a rug now.
47:28Depender, immunity, business class, and a new MasterChef milestone are all yours.
47:34Thank you so much.
47:35I have no words. I'm just so happy.
47:38I was top eight in my season, so getting past that stage just means the world to me.
47:43It's just so special.
47:47Depender, oh my god.
47:52You had me screaming on the top of that balcony, and then he got arrested.
47:59Head on out. You got a flight to catch?
48:01We'll see you back in the MasterChef kitchen. Well done, crew.
48:05Oh my god.
48:10You look good.
48:11What a trip, huh?
48:12Wow.
48:13What a lovely trip.
48:14Well done.
48:16Oh, it's too good to be real.
48:17Sunday night on MasterChef Australia.
48:29The odds of going home just increased dramatically.
48:35An epic week away culminates in a huge two-round showdown.
48:42I am going to battle it out.
48:43I have to make the best dish I've done.
48:47These four remarkable women.
48:50Oh my god.
48:51Are you alright?
48:52Bring the kitchen to an absolute standstill.
48:57It's okay. It's okay.
48:58No, don't worry about this, Lossie.
49:00I'm sorry.
49:02Got this.
49:03Got this.
49:04Got this.
49:05Get home right outside of the carel.
49:13Joh.
49:15Oh.
49:15Oh.
49:16Oh.
49:17Oh.
49:17Oh.