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00:00Transcribed by ESO, translated by —
00:30Transcribed by ESO, translated by —
01:00The whole food scene, but also cooking in some of the most iconic spots.
01:04I don't think I've been to a better airport.
01:06It's gorgeous.
01:07I can't wait to see what the judges have in store for us.
01:10I definitely feel ready for our cook now.
01:12I'm going to go all out today to show how much I'm here to win this whole competition.
01:17Oh
01:36Bonjour Bonjour
01:39Hello ladies, hi fellas
01:47It's all the girls cooking today because the boys have got immunity
01:50Yep
01:50Welcome to one of Qatar Airways business lounges here at Hamad International Airport
01:56Even though it is our last day in Doha, we do have one last challenge for you
02:02Which means one final chance to win immunity
02:06How good is this lounge?
02:10Amazing
02:10It's so great it is, huh? It's class
02:12Each 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
02:21Extra leg room, the PJs
02:25Oh great
02:25But there's one thing that they're looking forward to the most
02:29Delicious food
02:30Yeah, a good meal
02:32The food, right?
02:33Yeah
02:33Yep, okay
02:35Part of what makes business class such an unforgettable experience
02:40Is the in-flight dining
02:41Mm-hmm
02:42It is top tier and today that's what we want to see from you
02:47Oh
02:48Bring us a meal fit for business fun
02:54Yes
02:55Think quality and comfort
02:58We want to be living in the lap of luxury today
03:02And to help get those cogs turning
03:05We've got a little inspo for you to work with
03:08Jean-Christophe
03:09Give us a hand
03:10Yes, absolutely
03:11Yes, absolutely
03:12Oh
03:13Hell yes
03:18So good
03:22Blown away
03:24How good do these all look?
03:26Amazing
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
03:35Oh, for a new business class
03:37We've got grilled black Angus and truffle potato daffinoise
03:42Oh, that's beautiful
03:44Grilled hamol with parsnip puree and yellow curry sauce
03:47Oh
03:48And garlic and chilli lobster stir-fried with soy fried rice
03:52I think that's delish
03:54Each of these plates portrays the elevation and elegance of their on-board service
03:58You want to taste them?
04:01Yes
04:01Yes
04:02Alright, dig in
04:03Go for it
04:04Let's dig in
04:05Go for it
04:06Yeah, we'll start on this one
04:08Oh, these dishes taste incredible
04:13Good lobster
04:14For me, the lobster with the fried rice definitely takes it
04:18I mean, it's just so juicy
04:21The flavour of that chilli and the garlic coming through with the fried rice
04:25I'd be pretty happy if I was eating this in business class
04:27Yum, that is delicious
04:32Mmm
04:33So beautifully cooked
04:34I actually can't believe you get that on a flight
04:36Oh 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
04:45Yeah, go for it
04:47That puree
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 step back now
05:00Thank you
05:00Thank you
05:01I'm starting to think that it's going to be really hard to hit the brief today
05:05Alright, we're giving you 75 minutes
05:09You can cook anything you like
05:12Just make sure it's a full main course meal that we'd be super excited to see coming down the dial
05:18Main course, yep
05:19The best dish will win its maker immunity from Sunday's elimination
05:24Which is huge considering top seven is on the line
05:27Yep
05:28Okay
05:28Yep
05:29And
05:31For creating a business class worthy dish
05:36They will also win
05:38A business class seat for the flight home
05:43That sounds pretty good to me, huh?
05:50Yeah
05:51What about us?
05:52Sorry boys
05:53So are you ready to take off?
05:58Yes
05:59Yes
05:59Your time starts now
06:03You need to do the emergency briefing
06:09Okay
06:12And it's exactly
06:17Gorgeous stuff guys
06:19Olive oil?
06:20Asparagus
06:20Anyone seen olive oil?
06:26These business class dishes, they're so elevated
06:28There's global flavours
06:30I could do a lobster, there's steak, there's fish
06:34So much to draw inspiration from
06:37Can of caviar
06:38I just need to come up with something that's cohesive
06:42With a real bit of luck
06:45Yum
06:45Ooh, nice
06:46Nice, nice
06:47I'm just going to put all the truffles on my bench because it's YOLO
06:51Oh, nice, Lossie
06:53Just get some three
06:54Yeah, yeah
06:54You need three A
06:55Sorry guys, me 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
07:03And I've tried my best at winning immunity every single time
07:07Because in my original season on MasterChef, I made it to top eight
07:11Nice deeps
07:13So I want to make it to top seven, I want to beat my previous score
07:17I'm really, really excited, last chance at immunity and I'm going all in
07:21What a lush setting for our last cook in Doha, pretty special
07:29This is unbelievable, it just doesn't feel like you're in an airport
07:32It's very glam, isn't it?
07:34Lux, yeah
07:34This goes niche
07:35I'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
07:48And sometimes when you can do almost anything
07:51That's when people start to unravel a little bit
07:53I think simplicity is the key
07:56Like, you don't want millions of components
07:58And you don't want anything to be too technical
08:01You want simplicity done really, really well
08:04Nothing too challenging flavour-wise either
08:07Because you have to cater to a mass audience
08:09But I think if you're clever, you can still make something that fits the brief
08:14But still has 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
08:23Is everyone will go into a high-stakes cook
08:26Because there's only four people in elimination
08:28And we're going to lose one of the girls
08:30I know
08:31It's scary
08:32You do not want to be in that cook
08:34Slice these bad boys
08:38Today is all about hustling
08:41I feel like I've been so close in all the cooks here in Doha
08:44To get immunity
08:45But I haven't got it yet
08:46So I feel like I need to go all out today
08:49And make sure that I've got that top winning dish
08:52So today I'm going to make a little stuffed ricotta and mushroom
08:56Tortellini, some white asparagus
08:58Some hazelnuts
08:59And then some fresh truffle, of course, on top
09:01Because it's business class
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
09:09And it's pasta
09:10And I can do pasta
09:11I am definitely playing to my strengths
09:15The flavours work together
09:16And I feel like I'm hitting the brief
09:18So theoretically, on paper, this should all work
09:21Go Loz
09:23Go Loz
09:23Smells good, mate
09:25Doki-doki
09:27What's next, Neji?
09:30When I'm flying, I always want vegetables
09:32So 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 these beautiful scallops
09:41And I think that would be perfect
09:43Oh, jumbo
09:45So I'm doing the pan-fried scallops in the middle
09:48I'm doing a lovely silky harissa sauce
09:51And I'm doing a pompeer to sit around
09:54And I'm going to do vegetable stuffed little peppers
09:55So this dish will translate into a business class dish
09:58Because it's going to be elegant
09:59It's going to be elevated
10:00And I'm using these beautiful flavours of Qatar
10:02And you're tasting the country on a plate
10:04Nice one, Nez
10:06So hot
10:09I'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
10:16For me, I always choose dishes
10:18That are a little glimpse of what I'm about to see
10:20So I'm trying to pull that into the dish today
10:23Like a taste of Qatar
10:25I want to do something that has sort of a premium essence to it
10:29But at the same time, it's really tasty and unique
10:32So today I have decided to lean into that Meze platter flavours
10:38I'm playing around with flavours of beetroot
10:41As if it's the beetroot dip
10:42You know, beef as if it's those skewers
10:44Lots of spices going on in there
10:46But obviously doing it in my kind of signature way
10:50Cooking in Qatar hasn't been my best work
10:54It's really shaken me
10:55And I do start letting that seed of doubt get into my mind
10:59It could be a dangerous thing
11:01Because at this point in the competition
11:03Any small mistakes could send you home
11:05I want to make it to the end
11:08I'm here to win
11:10So I have to get immunity today
11:13Sarah
11:14Hi
11:15How are you doing?
11:16Tell us what you're making
11:17Yeah, so I'm doing an Arabic-style beef tart
11:20So sitting in the plate
11:23We've got lavish bread
11:24Beetroot ice cream
11:26Lots of different flavours
11:29Kind of pops of things going around
11:30I heard right, yeah?
11:32Beetroot ice cream
11:33Yeah
11:34On a flight
11:35In business class
11:37Yes
11:37On a main meal
11:39You are craving beef tartare and beetroot ice cream
11:42Arabic-style
11:43Which is very comforting
11:45And warm and delicious
11:46And flavoursome
11:47So, yeah
11:49Going with that
11:50Sarah
11:51You do realise
11:53Whoever doesn't win this challenge
11:55Is going into a cook
11:57With only four people in it
11:58Yes, I know
12:00I'm immediately worried for you
12:03Because no matter how delicious
12:05This plate of food is
12:06Yes
12:07If it doesn't hit what we asked for
12:09Yep
12:10It's not going to win you a beauty
12:11Yes
12:12Just make sure
12:13First and foremost
12:14Yeah
12:15It's that break
12:15Yes
12:16Okay
12:17Good luck, Sarah
12:18Thank you
12:19Oh my God
12:19The daredevil continues
12:20Oh my God
12:21Is she going to keep going raw
12:43Or is she going to cook the steak
12:46I'm totally second guessing my dish
12:52And I'm worried that potentially this could be too conceptual
12:56If I'm totally missing the brief
13:00Then I have no chance of winning that immunity
13:02Oh God
13:03Oh God
13:04I just don't know what to do now
13:06Come on, Sarah
13:07You all right, babes?
13:10Yeah
13:10You okay?
13:11It's just
13:12My brain is not functioning now
13:12Just have a drink and keep going
13:15Keep going, Sarah
13:16Let's do it, babes
13:17Come on
13:18I need to stop
13:21I need to get clarity
13:22And I need to come back with a solid idea
13:26That can be achieved on a business class flight
13:27This dish needs to be the business
13:32You have one hour to go
13:34I'm done
13:42Do you know what they're all cooking?
13:44Yes
13:45Which one would you order?
13:46Pasta
13:47You'd order Elora's?
13:49I'm interested in what Defender's doing there as well
13:50It smells amazing
13:52When I think of a business class menu
13:55I think of comfort along with some luxury
13:58So I think this is a good day for me
14:02To showcase the fine dining Indian cuisine
14:04I'm going to hone into my traditional cooking
14:09And the way I'm going to be plating it up
14:11It's going to look elegant
14:11Depender
14:13Oh, hey, Perl
14:15How are you feeling?
14:16Hi, Depender
14:16Yeah, I'm super pumped
14:17Okay, tell us what you're making
14:19So today I'm going South Indian
14:22And I'm doing a prawn sukkah
14:23Which is like a dry prawn curry
14:25Yeah
14:26I'm going to serve that with these puffy banana breads
14:29Oh
14:30So I'm going to do
14:31Banana?
14:31You're saying banana bread
14:32But it's like savoury
14:34So it's like, yeah, it's like a puri
14:35But it's made with banana
14:36It's really, it's really tasty
14:38It's got like a hint of banana
14:39And a very interesting flavour
14:41And it goes really well with this dish
14:43And then also going to do like a mango pachiti
14:45Which is like a mango sweet and sour condiment
14:48And then I'm going to do some rice
14:50Well, 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
14:56What's the spice that we're going to make?
14:59Um, medium
15:00I think good call
15:01Not too spicy
15:01Yeah, 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
15:06I would be super excited
15:07Oh, thank you guys
15:09Thank you
15:09I think this dish is perfect for a business class
15:12This prawn sukkah is so jam-packed with flavour
15:16Oh, yum
15:18It's like fireworks in your mouth
15:21I would love to win this immunity
15:23Um, it would just be amazing
15:25It would be amazing to fly business class back home
15:27Smells great, Alana
15:32Thanks, Cal
15:34I'm going to go all out
15:35And make sure what's on this plate
15:37Is something that is worthy of being in the business class
15:39For Qatar Airways
15:40But it's also bringing a little bit of Queensland
15:42Onto the dish as well
15:44With some beautiful bugs
15:45So it's kind of a global flavoured dish
15:48But, you know
15:49I'm thinking of home while I'm cooking it
15:50Putting your life on hold
15:53And being away from family
15:55Is a huge sacrifice to make
15:57To be here
15:59I'm away from my kids
16:01From my husband
16:02You know, we eat Moreton Bay bugs all the time
16:07So today I'm making bugs, caviar and saffron
16:10My saffron buttermilk sauce is here
16:14I'm just keeping that nice and warm at the moment
16:16And I'm just working on my salad
16:18Just getting some really good knife work happening
16:20Because that's what business class is all about
16:22I'm just trying to make everything really finesse
16:25The saffron buttermilk sauce
16:28Is really going to give this earthiness flavour
16:30From the saffron
16:31But that acidity
16:33And that really creamy, luxurious texture
16:36That would be absolutely delicious
16:38Beautiful
16:40Let's go, Lossie
16:43I'm feeling good
16:46My pasta dough's done
16:47My 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
16:54Like little garnishes to go with the dish
16:56So the mushrooms are both cooked off
16:58I'm going to do the asparagus now
16:59Laura
17:00Hi
17:01Hi Laura
17:02How's it going?
17:03Good, how are you guys?
17:03Yeah, good, good
17:04So tell us what your dish is
17:05Alright, so I'm doing a ricotta, mushroom and white asparagus tortellini
17:11Pasta?
17:13Yeah
17:13Okay
17:14Yeah, I had pasta on the way here
17:15And it was delicious
17:16And it was a vegetarian option
17:18And I just think sometimes
17:20Maybe we get too excited by lobster and whatnot
17:23So I'm going to get you excited by truffle
17:25Ah
17:25Yeah
17:26And you've got quite a range of beautiful mushrooms
17:28Yes, yes
17:28Was it intentional to play to your strengths?
17:31Absolutely
17:31Absolutely
17:33Always intentional
17:35It's a good one because you obviously won the business class ticket over here
17:38I did
17:39Sat on that plane, ate pasta and now full circle
17:42Yeah, yeah
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
17:48Are 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, it needs to be good
17:54You should have been the best pasta
17:55Yes, I agree
17:56Good luck
17:57Good luck, Laura
17:57Thank you
17:58Beautiful looking pasta, Ozzy, as always
18:01Can you just remind me in two minutes to do something, Callum?
18:05Yep
18:05The 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
18:16It's been two minutes, Loz, for that thing you needed reminded
18:19Go, mate
18:20Ladies, this is your captain speaking
18:27You have 40 minutes to go
18:30Allez, allez
18:31All right
18:32Let's go, brother
18:32Thank you, sir
18:33It's not great in here
18:35Go on, sir
18:39Let's go, mate
18:40Well, at least my lavish bread is cooking
18:44Come on, finish, John
18:49Come on
18:50I know that I need to pivot
18:55And I'm thinking I need to switch this to a warm dish
19:01So I'm steering away from the beetroot ice cream and beef tartare
19:06And instead I'm going to do cauliflower puree
19:10With a seared piece of wagyu
19:14Oysters
19:15And also my lavish bread
19:18I feel like this could be a really beautiful main course dish
19:22That could sit on a business class menu
19:24I have so much to do
19:27I need to move really quickly to pull this off
19:29That's so much best
19:36I'm stuffing these peppers with my vegetable minx
19:42I have done my pomme puree
19:44And I'm starting to prep my scallops
19:47Schnee, hello
19:49How are you going?
19:51Uh, busy
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
19:58Three in the middle
19:59I'm making this kind of elegant harissa velvety sauce
20:04That's going to be around
20:04I'm going to have this like a tiny little pepper
20:06Stuffed with this vegetable situation
20:08Yeah, 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
20:17I guess the thing with scallops is
20:21It usually
20:22It usually says to me entree
20:25So it's about how you put this together
20:28To convince us
20:29That it is worthy of a main meal
20:31Okay, okay
20:32Okay?
20:33Just have a think about that
20:34When I think about it
20:38I actually never had scallops as a main dish
20:40So I'm frazzled
20:43There's only 20 minutes to go
20:46And I really need to give it
20:47As soon as possible
20:48Oh, Andy, please
21:05Tell 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
21:16Yeah
21:17So quite simple for Laura
21:19You know, she's normally pushing the boundaries
21:21With, you know, a bit of edginess
21:22But she's like, no, no
21:23I just want to do simple, perfectly
21:26I feel like there's almost always a pasta option
21:28When you're on a flight
21:28Yeah, and vejo as well
21:29Yeah, of course
21:30Yeah, yeah
21:30Okay, next to Pinda
21:33She's doing dry prawn curry
21:34She's got banana bread
21:38Which is very interesting
21:39Yeah
21:39Like a savoury
21:41Yeah, savoury banana bread
21:42So I think it sounds really good
21:44The only thing is
21:45I think she needs to get her spice under control
21:47So that it's easy to eat
21:48Yep
21:48Okay
21:50Sinez
21:50She really wants it to have this lovely lightness and freshness
21:53Which I love
21:54And plenty of vegetables
21:55But we're questioning whether the three scallops
21:58Is sort of more indicative of an entree
22:01Yeah
22:01So she's kind of thinking that through
22:03And working it out as she goes on
22:05Interesting
22:06Okay, what do I do now?
22:09Judges visit my bench
22:11And they're a bit concerned
22:12Because they think scallops are mainly for an entree
22:14So I'm thinking
22:17What can I do
22:18To kind of pivot
22:19And to change
22:20Let me check the protein
22:24So I look in the fridge
22:26And I get a fish
22:29And I decide
22:30Instead of scallops
22:31Serve the pan-fried fish
22:32With the rest of my ingredients
22:33It's going to work beautifully
22:34With the pom puree
22:35Stuffed peppers
22:36And a rice-inspired sauce
22:37Nice week, Shnes
22:38Keep going
22:39Nice, nice, Nessa
22:40I never fill out a fish so quickly
22:42I need a perfect shape
22:43I need it perfectly pin-boned
22:45Got this nation
22:46I need a perfect piece of fish on that plate
22:50That's very good
22:51We're at the business end of the challenge
22:59You've got 15 minutes to go
23:02I feel like that went all the way down into the garden
23:11Someone now thinks they're missing a flight
23:15Kinder
23:24So you've got rice
23:25I've got rice
23:26Which I'm just finishing off now
23:27I've got corns
23:29And I'm going to do these banana breads
23:31And I've got a mango pachini
23:33I'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
23:39It'll be such an interesting thing
23:40On a business class menu as well
23:41Because I think instantly people would have that intrigue
23:44It's a great idea
23:45These banana breads
23:48Are going to take us to the next level
23:49It is not your usual banana bread
23:52It looks exactly like a puri
23:55But when you fry it, it puffs up
23:57There we go
23:58Wow
23:59I'm so fascinated to taste this banana bread
24:03I've made these breads before
24:04They're delicious
24:05They have a hint of banana
24:08Without it being too overpowering
24:11The curry's delicious
24:12It's like sweet and sour
24:14Exactly what I promised
24:15It's luxe
24:15It's comfort
24:16And it's packed full of flavour
24:18So I think it's a really good combo
24:19For like a business class
24:20Like if I got that on my flight
24:22I would be pretty bloody stoked
24:24I don't want to get ahead of myself
24:27But I'm quietly confident in the dish
24:29Looks awesome, Deeps
24:30Time is running out
24:34Seven minutes to go
24:36Come on, Deeps
24:37Seven minutes to go deep
24:38Come on, Pindy
24:44Let's bring it home
24:45Let's go, Snitch Dog
24:47I'm feeling like I'm in a great spot at the moment
24:52My salad's sitting there ready to go
24:54My couscous is super fluffy
24:59My saffron buttermilk sauce
25:01Has so much punchy saffron flavour in it
25:04And I've got my bugs poaching in burnt butter
25:08One more minute
25:09It's really tricky to get the perfect cook on bugs
25:13And it's such a fine line between overcooking or undercooking
25:16Anything 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
25:23Perfect, that'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
25:46Plate
25:47Now 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
25:56I feel like it's the perfect opportunity to showcase my skills as a food stylist
26:02Working as a food stylist, I really want to bring all of that experience into this dish
26:11To make it look appealing and beautiful
26:14Alana, is that caviar?
26:17Why not?
26:18It's business time
26:19Yeah, it's business class
26:20Of course it's caviar
26:21It often says bitty like that
26:23The 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
26:30It'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
26:35Manifesting
26:38Manifesting
26:39I am absolutely manifesting right now
26:42Five minutes to go
26:46My pasta is still cooking
26:48And the mushroom stock has been bubbling away for almost this whole cook now
26:52So I'm straightening that off
26:54I need to emulsify that with butter
26:55To get it really, really rich and decadent
26:58So this sauce has got body
26:59There is so much pressure right now
27:01This 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 put myself in that situation
27:10My pasta is perfectly al dente
27:18And I've decided to make a quick tarragon oil
27:21To really tie this dish together
27:22I'm trying to elevate the flavours
27:24Make sure everything is singing and shining
27:26Now it's time to start fighting my dish
27:28Ooh la la
27:29My oil
27:31I'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
27:42I got my sauce finished off
27:46And I got my lightly pickled vegetables
27:48Now I need to cook the fish
27:52I had to leave it
27:54So it's really going to come down to the wire
27:56One 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
28:34I've got my court bouillon poached oysters around the beef
28:39And then finishing with my lavish bread
28:41Today 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
28:58Nine, ten, nine, eight, seven, six, five, four, three, two, one
29:08I feel really, really good
29:22I am super pumped
29:23I'm very happy with the flavours
29:25But it all comes down to the judges
29:27And if they love it or not
29:28From the time I entered this competition
29:32All I can think of is beating my old score
29:35I 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
29:43Such a fitting challenge for our last cook in Doha
30:00And a lot to play for, right?
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 that someone will be going home
30:17At Sunday's elimination
30:18So you really want this immunity, right?
30:20Yeah
30:20Good luck, Lord
30:25I 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
30:39I'd be pretty happy
30:40Hello
30:41Hi, Laura
30:42Hi
30:43Hi
30:43Laura, what's the dish?
30:51Ricotta and mushroom tortelloni
30:54I think that the vegetarian meals are always just like kind of sometimes push the side
30:58People get excited by us
31:01They're like the lobster or the wagyu
31:02And I was like
31:03I saw the mushrooms
31:04I saw the morels
31:05And then the truffles were sitting next to it
31:06And I was like
31:07Let's just go all out
31:08Whoa
31:17And I'll just truffle you as well
31:22Stop it
31:23Fine
31:24This is so fancy
31:27I don't know how much you want
31:30But we'll stop there
31:30Oh my goodness
31:32All right, Laura
31:36It looks the business
31:36Let's see if it tastes the business
31:38Thank you
31:39Enjoy
31:39Thank you
31:40Thank you
31:41Mm-mm
32:02Mm-mm
32:03Mm-mm
32:06Mm-mm
32:08Oh, man
32:11That is luxury
32:12Isn't it?
32:13Luxury
32:13And I think that this simplicity
32:16Just done perfectly
32:18Mm-mm
32:18And for me
32:19The sauce
32:20That is where the money is
32:22Not on the truffle
32:24Not on all the white asparagus
32:26And the mushrooms
32:26It's the sauce
32:28It is heavenly
32:29Mm-mm
32:29It is luxury
32:30It is all the things that you want
32:32And expect in a business class meal
32:34I would book a business class flight
32:37Just to get my hands on this pasta
32:39And I think that's what it's all about, right?
32:43You feel spoiled
32:44And you feel like your money's well spent
32:46And when you can do that on a plane
32:48That's incredible
32:49This is a top dish
32:54Not just in the look
32:56In the taste
32:57The textures
32:58But also in the ratio
33:00And what she did
33:02Is to get this pasta work
33:04Which is fantastic
33:06And to use this white butter asparagus
33:09To get the sourness
33:11To pick into the dish
33:12The truffle is royalty
33:15She is a star
33:17What's that?
33:19Three table?
33:21That was three
33:21That was three
33:21Laura, bravo
33:23Good luck
33:26Good luck
33:27I'm so happy with myself
33:31This is a business class dish
33:35It reminds me of home
33:36And the Morton Bay bugs
33:37That we get in Brizzy
33:38I really feel
33:40This could get me
33:41The number one spot today
33:42And get me immunity
33:43Look at the colour
33:49It looks like sunshine
33:51Wow
33:52What have you made, Alana?
33:57Burnt butter bugs
33:58With saffron buttermilk sauce
34:00And caviar
34:02Oh, enticing
34:05Very enticing
34:06Well tasty, Alana
34:09Thank you
34:09Thank you
34:10Enjoy
34:10Thank you
34:10Thank you
34:10Thank you
34:11Thank you
34:40When the dish landed
34:41I thought it really looked the part
34:42All those beautiful colours
34:45And premium ingredients
34:46Like the bug
34:47And the caviar
34:49And just the way it was plated
34:51Was really lovely as well
34:52And also that saffron
34:55And the buttermilk
34:56I actually loved that pairing
34:57Because that acidity
34:58From the buttermilk
34:59And the saffron
34:59Go really beautifully together
35:01I absolutely loved it
35:03Fitting for business class
35:06Definitely
35:06I loved the look
35:08Of this rippled saffron sauce
35:09The colour was amazing
35:11And to cook down
35:12Those bug heads
35:13And shells
35:14And to cut it
35:15With the buttermilk
35:16And the saffron
35:17It really did look the part
35:19The couscous
35:20Did its job
35:20It was just there
35:21To basically
35:22Give a little bit
35:23More substance
35:23To the dish
35:24But it just sucked
35:25All that sauce up
35:26Which was great
35:27Super attractive dish
35:30From Alana
35:30It screams luxury
35:33Her bug was perfectly cooked
35:36And then
35:37I love the little salad number
35:39That she's got on the side there
35:40It does taste a bit
35:41Like a trip around the world
35:42With that baby fennel
35:44And the little zucchinis in there
35:46Bit of mint
35:46And then those bright tart
35:48Bursts from the currants
35:50That was a really good move
35:51Go Sarah
35:54Good luck
35:54I have definitely
35:59Put a lot of pressure
35:59On myself
36:00Throughout this
36:01Competition
36:02And I love
36:05To be quite conceptual
36:06With my cooking
36:07But today
36:08I don't want
36:09To miss a brief
36:10Hi Sarah
36:13Hi Sarah
36:13So
36:14So
36:14So I pivoted
36:17And changed
36:17And did a different dish
36:18I just hope
36:23I made the right decision
36:24Sarah what have you made
36:40See it
36:42I fill it
36:43With cauliflower puree
36:44Pickled cauliflower
36:46Oysters
36:48And lavish bread
36:51Now that
36:53That was obviously
36:54A tough cook for you
36:55Are you feeling
36:56The pressure
36:56How are you going
36:57Yeah
36:59I think I just got in my head
37:01Again in the cook
37:01And
37:02Well I was
37:03Confident in my idea
37:05But then
37:05For the
37:06Challenge today
37:08And the pivot
37:09Just
37:09The pressure got
37:10Me for shop
37:11You did
37:12An incredible job
37:13To pull through that
37:14Really
37:14Thanks so much Sarah
37:15We'll taste the dish
37:16Alright
37:16Thanks Sarah
37:17Do you know what
37:19I know this was a pivot
37:22But
37:22I think and I feel
37:23It actually lends itself
37:24Far more to a business class menu
37:26Than a steak tartare
37:27Absolutely
37:27So glad she cooked the steak
37:29It is still quite conceptual
37:32Yeah
37:32Like
37:32With steak and oysters
37:34I don't think it's going to be
37:35Everyone's cup of tea
37:36If they saw that on the menu
37:37That's
37:40That's wrap
37:41That's blue
37:43That's blue
37:43Yeah
37:44As with a lot of Sarah's dishes
38:08I feel like if she had time
38:10To develop this
38:12There is something
38:13Definitely here
38:14I actually love the oysters
38:16With the steak
38:17And I don't know whether
38:19It's in the form of
38:21What she wanted originally
38:21Which was a tartare
38:22Like a raw and raw dish
38:24But as it stands
38:26I still think that
38:27For the general public
38:28It would be very
38:29Texturally challenging
38:30The steak is blue
38:33And then we've got
38:34The oyster
38:35It's just got that
38:37Really slippery texture
38:39That I think
38:40A lot of people
38:41Would find
38:42Yeah
38:43Kind of difficult
38:44I have to be honest
38:46With you
38:46I don't know
38:48If I like it
38:49Or if I dislike it
38:50What I like very much
38:52Is the sense of
38:53Originality
38:54And something
38:57I've never experienced
38:58Beef
39:00Cauliflower
39:01Zapata
39:03And oysters
39:05Yeah
39:06It's quite unusual
39:08I want this immunity
39:14And I want to fly
39:15Business class
39:16I'm actually pretty happy
39:18To present this dish
39:19To judges
39:19It looks business class
39:21It looks elegant
39:21It's inviting
39:23It's also heartwarming
39:24It's potato and fish
39:26I'll order it
39:28Smile on your face
39:32There's after a pretty
39:33Turbulent cook
39:34Always turbulent
39:35Yeah
39:36There was scallops
39:37Now there's fish
39:38Yep
39:39What'd you finish up with?
39:42Pen-fried sherry
39:43Stuffed peppers
39:46Pompurette
39:47And haricin-spied
39:49Lilla sauce
39:49Do you think
39:55This could get you
39:56A. Immunity
39:57But B. A business class
39:59Take it home?
39:59Yes
40:00It looks like
40:01A business class dish
40:02And hopefully
40:03I get to fly
40:04And experience
40:04All the business class
40:05But there's so many
40:07Good cooks
40:08With me here today
40:08And everybody
40:09Wants that immunity
40:10So we'll see
40:11We will see
40:13Thank you
40:14Cheers
40:14Enjoy
40:14Thank you
40:15I think this looks
40:21So much more
40:23Like a main
40:23Than it would have
40:24If she put scallops
40:25On the plate
40:25Just the way
40:26She sort of piped
40:27The pon puree
40:27And the brunoise
40:28On her little
40:29Pickled salad
40:29Like that
40:30That level of detail
40:31I think is what
40:32Makes it a little
40:33Bit classier
40:33Yes
40:34Really great decision
40:52To move to fish
40:53Instead of the scallops
40:54For schnees
40:54I thought the fish
40:55Was cooked so nicely
40:56The harissa sauce
40:59Was spectacular
41:00But there was
41:01Flavour that was
41:02Kind of
41:02Drawing me back
41:04For more
41:04And more
41:04And more
41:05And the pepper
41:05Was delicious
41:07I think she's
41:08Nailed it
41:08I do feel like
41:11When you're
41:13Designing a meal
41:14For a business
41:14Class flight
41:15You do want it
41:16To be a crowd
41:16Pleaser
41:17And I think
41:17This dish
41:18Would make a
41:18Majority of
41:19Business class
41:19Customers
41:20Really happy
41:21It's very fresh
41:22Very inviting
41:24So I think
41:25She's absolutely
41:26Tick to the grief
41:27Affiction has
41:29Delivered
41:30A plate
41:32Which is quite
41:32Engaging
41:33The fish is
41:34Superbly well
41:35Cooked
41:35I like the touch
41:37Of the garlic
41:38And a bit of
41:38Lemon at the
41:39Last minute
41:39With the palm
41:40Purée
41:40I would have
41:42Like to have
41:43More
41:43More carbs
41:45And I think
41:45We do want
41:46More carbs
41:47When we're
41:47Traveling
41:48Good luck
41:50I push myself
41:53So hard today
41:53Because I want
41:54To showcase
41:56Fine dining
41:56Indian cuisine
41:57Hello
41:58How do you
41:58Hey guys
42:00I'm really
42:01Confident
42:01With my flavours
42:02I just hope
42:03It's elevated
42:04Enough to win
42:05This immediately
42:05Depender
42:07Tell us
42:08What is your dish
42:09Prawn sukka
42:13With some tempered rice
42:16Banana
42:17Balloon bread on top
42:18And some mango
42:20Pachiti
42:20So I was top 8
42:23In my season
42:24And if I get
42:25Immunity today
42:26I like it
42:27Yeah
42:28It's been playing
42:28On my mind
42:29This whole week
42:30And I'm like
42:30It would mean
42:31The world
42:32To me
42:32Yeah
42:33Alright Depender
42:34Let's see if this dish
42:35Helps you beat
42:35Your mastership milestone
42:37They're going to try it
42:38Enjoying
42:38Thank you guys
42:39Thank you
42:40Imagine if the flight attendant
42:57Brought you this
42:58I'd be so happy
43:00The presentation
43:02You know
43:03Just something as subtle
43:04As that banana leaf
43:05Cut into a circle
43:06To match the plate
43:07Such a lovely touch
43:09What about the smell
43:20Oh my god
43:21It is divine
43:23Wow
43:37Wow
43:38Oh my god
43:49This is fantastic
43:52Where can we buy
43:56Your business class ticket please
43:58Everyone thinks it's mad
44:00This is what makes you want
44:02To travel
44:03Everything
44:06The saltiness
44:07The sweetness
44:08The colours are lovely
44:09This can be replicated
44:13Times
44:14Hundreds of thousands
44:15That recipe
44:17That recipe is perfect
44:17So deep thunder
44:19Bingo
44:21When I was eating that
44:23All I could do
44:24Was just keep shaking my head
44:25You know
44:25When you're just like
44:26How can this be so good
44:28And then it just kept on
44:29Getting better
44:30Yeah
44:30Like we've been so lucky
44:32To have like
44:32Amazing curries
44:34From all around the world
44:35In this competition
44:36This is right up there
44:38With the best of them
44:39And to think that I could get that
44:41In business class
44:43On a plane
44:44Is unreal
44:46Like even just doing the dry curry
44:49Instead of like something soupy
44:50You're on a flight
44:52You know
44:52It's just really really thoughtful
44:54And she's backed it up
44:55With so much flavour
44:57That banana bread
44:59Yeah
44:59I've never experienced
45:01Anything like that
45:02It's got the most subtle
45:04Banana flavour
45:05But you definitely know
45:06It's there
45:06And it just goes so well
45:09With each of those elements
45:10I am
45:11I'm loving this
45:12This is the kind of food
45:15That makes you
45:16Mop the plate
45:17To get every last morsel
45:19And I think
45:20Dipinda knows it
45:21And that's why
45:21She gave us the bread
45:22Because it's just
45:23The perfect combination
45:25And there's such a punch
45:29Of aromatics
45:30And spices
45:30And everything in this
45:32It's actually comforting
45:34And it's you know
45:34It's got that
45:35That richness
45:36And that body
45:38But without being too heavy
45:39It is such a clever
45:42Choice of dish
45:43Yeah I think Dipinda
45:45She's right up there
45:46With a chance of an immunity
45:48Well it's been an extraordinary few days
46:11Exploring, eating
46:13And experiencing
46:14All that Qatar has to offer
46:15And this was the perfect way
46:18To go out in style
46:19With so much at stake
46:22Our expectations were sky high
46:24And you guys went above and beyond
46:28To meet them
46:29But the dish that came out on top
46:33Was the perfect meal
46:34To dive into mid-air
46:36Anyone would be thrilled
46:40To see this dish
46:40Coming down the aisle
46:41But honestly
46:43I'd eat it
46:44Anywhere
46:44Any time
46:45It really made us feel
46:49Like a million bucks
46:50And that's exactly
46:53How you're going to feel
46:53In business class
46:55Dipinda
46:58Oh my god
47:05No one's just bagging
47:0840 kilos
47:10Here's some more shopping
47:13Oh my god
47:15Oh my god
47:19Oh wow
47:21What is that
47:22I'm going to buy a rug now
47:23Dipinda
47:28Immunity
47:29Business class
47:30And a new MasterChef milestone
47:32Are all yours
47:34Thank you so much
47:35I have no words
47:37I'm just so happy
47:38I was top 8
47:39In my season
47:40So getting past that stage
47:42Just means the world to me
47:43It's just so special
47:44Dipinda
47:48Oh my god
47:50You had me screaming
47:53On the top of that balcony
47:54And then he got arrested
47:56Head on out
48:00You got a flight to catch
48:01We'll see you back
48:02In the MasterChef kitchen
48:03Well done crew
48:03Thank you
48:04Oh my god
48:09Oh my god
48:10They look good
48:11What a trip
48:11What a lovely trip
48:14Well done
48:15Oh it's too good to be real
48:17Sunday night on MasterChef Australia
48:23You are going head to head
48:26In a MasterChef duel
48:281 v 1
48:30The odds of going home
48:33Just increased dramatically
48:35An epic week away
48:37Culminates in a huge
48:40Two round showdown
48:42I am going to battle it out
48:44I have to make the best dish
48:46I've done
48:47These four remarkable women
48:50Oh my god
48:51Are you alright
48:51Bring the kitchen
48:53To an absolute standstill
48:57It's okay
48:58It's okay
48:58Don't worry about this
49:00I'm sorry
49:01Got this
49:03Got this
49:03Thank you
49:04Got this
49:05Alright
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