- 2 days ago
Masterchef Australia Season 17 Episode 43
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Short filmTranscript
00:00Transcribed by —
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01:29Hello ladies. Hi. Hi fellas. It's all the girls cooking today because the boys have
01:49got immunity. Yep. Welcome to one of Qatar Airways business lounges here at Hamad International
01:55Airport. Even though it is our last day in Doha, we do have one last challenge for you,
02:03which means one final chance to win immunity. How good is this lounge? Amazing. It's so great
02:11it is. It's close. Each day countless business class passengers pass through here before boarding
02:17their flights and they're looking forward to making the most of all the perks. Extra
02:22leg room, the PJs. It's all great. But there's one thing that they're looking forward to
02:29the most. Delicious food. Yeah. A good meal. The food, right? Yeah. Yep. Okay. Part of
02:36what makes business class such an unforgettable experience is the in-flight dining. It is
02:43the top tier. And today, that's what we want to see from you. Ooh. Bring us a meal fit for
02:53business class. Yes. Okay. Think quality and comfort. We want to be living in the lap of
03:01luxury today. Yeah. And to help get those cogs turning, we've got a little inspo for you
03:07to work with. Jean-Christophe, give us a hand. Yes, absolutely. Ooh. Hell yes. So good. Blown
03:23away. How good do these all look? Amazing. Amazing. Well, good food doesn't usually fall from the sky.
03:30But these dishes are from the Qatar Airways business class menu. We've got grilled black
03:40Angus and truffle potato daffinoise. Oh, that's beautiful. Grilled hamol with parsnip puree and
03:46yellow curry sauce. Ooh. And garlic and chilli lobster stir-fried with soy fried rice. I think
03:53that's delish. Each of these plates portrays the elevation and elegance of their onboard surface.
03:58You want to taste them? Yes. Yes. All right, dig in. Go for it. Yeah, we'll start on this
04:07one. Oh, these dishes taste incredible. It's a good lobster. For me, the lobster with
04:16the fried rice definitely takes it. I mean, it's just so juicy, the flavour of that chilli
04:23and the garlic coming through with the fried rice. I'd be pretty happy if I was eating this
04:27in business class. Yum. That is delicious. Mmm. So beautifully cooked. I actually can't believe
04:35you get that on a flight. Oh, my God, lobster is amazing. That is amazing. I usually get
04:41that, like, you know, the little box that has little plastic components. Yeah, go for it.
04:47That puree. Mmm. That is so yum. But these three spectacular business class dishes look like
04:53they come out of any restaurant. So elegant, so delicious, and also comforting as well. You can set
05:00it back now. Thank you. Thank you. I'm starting to think that it's going to be really hard to hit the
05:05brief today. All right. We're giving you 75 minutes. You can cook anything you like. Just make sure it's a
05:15full main course meal that we'd be super excited to see coming down the dial. Main course. Yep.
05:19The best dish will win its maker immunity from Sunday's elimination, which is huge considering top
05:26seven is on the line. Yep. Okay. Yep. And for creating a business-class worthy dish, they will also win
05:38a business-class seat for the flight home!
05:48We're on it. That sounds pretty good to me, huh? Yeah. What about us? Sorry, boys.
05:53Yes. So, are you ready to take off? Yes. Yes, chef!
05:59Your time starts now!
06:06You need to do the emergency briefing.
06:11OK.
06:16This is hectic. Gorgeous stuff, guys.
06:18Ooh, white asparagus. Anyone seen olive oil?
06:21These business-class dishes, they're so elevated. There's global flavours. I could do lobster. There's steak. There's fish. So much to draw inspiration from.
06:36A can of caviar.
06:37A can of caviar.
06:39I just need to come up with something that's cohesive with a real bit of luck. Yum.
06:44Ooh, nice.
06:45Nice, nice.
06:46I'm just going to put all the truffles on my bench because it's YOLO.
06:51Oh, nice, Lozzy. Just get to all three of them.
06:53Yeah, yeah. You need 3A.
06:54Sorry, guys. Me making mess.
06:56What's new, babes? What's new?
06:57What's new, babes? What's new?
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 Immunity every single time.
07:07Because in my original season on MasterChef, I made it to top 8.
07:12Nice deeps.
07:13So I want to make it to top 7. I want to beat my previous score.
07:16I'm really, really excited. Last chance at Immunity, and I'm going all in.
07:25What a lush setting for our last cook in Doha. Pretty special.
07:29Ah, this is unbelievable. It just doesn't feel like you're in an airport.
07:32It's very glam, isn't it? Lux, yeah.
07:34Let's go, Snish.
07:36I'm glad you guys are here to support.
07:37This is a great challenge.
07:38We really are looking for an elevated, complete main meal.
07:42What's their interpretation of that going to be?
07:44Yeah.
07:45I don't know.
07:46It's a tricky one, because the world's their oyster with this.
07:48And sometimes when you can do almost anything, that's when people start to unravel a little bit.
07:54I think simplicity is the key.
07:55Like, you don't want millions of components, and you don't want anything to be too technical.
08:01You want simplicity done really, really well.
08:05Nothing too challenging flavour-wise either, because you have to cater to a mass audience.
08:09Yeah.
08:10But I think if you're clever, you can still make something that fits the brief, but 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 is everyone will go into a high-stakes cook, because there's only four people in elimination, and we're going to lose one of the girls.
08:29I know.
08:30It's scary.
08:31You do not want to be in that cook.
08:33Slice these bad boys.
08:37Today is all about hustling.
08:40I feel like I've been so close in all the cooks here in Doha to get immunity, but I haven't got it yet.
08:46So I feel like I need to go all out today and make sure that I've got that top winning dish.
08:51So today I'm going to make a little stuffed ricotta and mushroom tortellini, some white asparagus, some hazelnuts, and then some fresh truffle, of course, on top, because it's business fast.
09:01I 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.
09:08And it's pasta.
09:09And I can do pasta.
09:12I am definitely playing to my strengths.
09:14The 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. Go Loz.
09:23Smells good, mate.
09:26Okie dokie. What's next, Neji?
09:29When 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.
09:38And then I see this beautiful scallops.
09:40And I think that would be perfect.
09:43Oh, jumbo.
09:44So I'm doing the pan-fried scallops in the middle.
09:47I'm doing a lovely silky harissa sauce.
09:51And I'm doing a pompeer to sit around.
09:53And I'm going to do vegetable stuffed little peppers.
09:55So this dish will translate into a business class dish because it's going to be elegant.
09:59It's going to be elevated.
10:00I'm using these beautiful flavours of Qatar.
10:02And you're tasting the country on a plate.
10:04Nice one, Stez.
10:09So hot.
10:10I'm putting everything into this cook.
10:11I want to create a really delicious dish.
10:13I feel like when you're on an aeroplane.
10:15For me, I always choose dishes that 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.
10:28But at the same time, it's really tasty and unique.
10:31So today I have decided to lean into that meze platter flavours.
10:37I'm playing around with flavours of beetroot as if it's the beetroot dip.
10:41You know, beef as if it's those skewers.
10:43Lots of spices going on in there.
10:44But obviously doing it in my kind of signature way.
10:50Cooking in Qatar hasn't been my best work.
10:53It's really shaken me.
10:54And I do start letting that seed of doubt get into my mind.
10:58It could be a dangerous thing because at this point in the competition,
11:02any 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.
11:12Sarah.
11:13Hi.
11:14How are you going?
11:15Tell us what you're making.
11:16Yeah.
11:17So I'm doing an Arabic style beef tartar.
11:20So sitting in the plate, we've got lavish bread, beetroot ice cream.
11:26Lots of different flavours, kind of pops of things going around.
11:30I heard right, yeah?
11:31Beetroot ice cream.
11:33Yeah.
11:34On a flight.
11:35In business class.
11:36Yes.
11:37On a main meal, you are craving beef tartar and beetroot ice cream.
11:42Arabic style, which is very comforting and warm and delicious and flavoursome.
11:47So, yeah, going with that.
11:50Sarah, you do realise whoever doesn't win this challenge is going into
11:55a cook with only four people in it.
11:58Yes, I know.
12:00I'm immediately worried for you.
12:02Yeah, OK.
12:03Because no matter how delicious this plate of food is...
12:05Yes.
12:06..if it doesn't hit what we asked for...
12:08Yep.
12:09..it's not going to win you immunity.
12:10Yes.
12:11Just make sure, first and foremost...
12:13Yeah.
12:14..it hits our bread.
12:15Yes.
12:16OK.
12:17Good luck, Sarah.
12:19The Daredevil continues.
12:20Come on, guys.
12:21Come on, guys.
12:22..is she going to keep going raw?
12:27Or is she going to cook the steak?
12:29Is she going to keep going raw?
12:45Or is she going to cook the steak?
12:49I'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.
13:03Oh, God. I just don't know what to do now.
13:06Come on, Sarah.
13:09You all right, babe?
13:10Yeah.
13:11You OK?
13:11It's just fine.
13:12My brain keeps functioning now.
13:14Just have a drink and keep going.
13:15Keep going, Sarah.
13:16Let's do it, babes. Come on.
13:20I need to stop. I need to get clarity.
13:23And I need to come back with a solid idea
13:26that can be achieved on a business-class flight.
13:31This dish needs to be the business.
13:33You have one hour to go.
13:34I've got it.
13:43Do 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.
13:51It smells amazing.
13:52When I think of a business-class menu,
13:56I think of comfort along with some luxury.
13:59So I think this is a good day for me
14:02to showcase the fine-dining Indian cuisine.
14:06I'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.
14:11It's a pinda.
14:14Oh, hey, Per.
14:15How are you feeling?
14:16Hi, Depender.
14:16Yeah, I'm super pumped.
14:18Okay, 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.
14:30Oh.
14:30So I'm going to do...
14:31Banana?
14:31You're saying banana bread.
14:32Yeah, can you explain it?
14:33But 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.
14:51Well, 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.
15:01I 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
15:05on a business class flight,
15:06I would be super excited.
15:08Same.
15:08Oh, thank you, guys.
15:10I think this dish is perfect for a business class.
15:13This prawn sukkah is so jam-packed with flavour.
15:17Oh, yum.
15:19It'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.
15:31Smells great, Alana.
15:33Thanks, Kel.
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 with some beautiful bugs.
15:46So it's kind of a global-flavoured dish,
15:48but, you know,
15:49I'm thinking of home while I'm cooking it.
15:52Putting your life on hold
15:53and being away from family is a huge sacrifice to make.
15:59To 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.
16:10My 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,
16:18just getting some really good knife work happening
16:20because that's what business class is all about.
16:23I'm just trying to make everything really finesse.
16:26The saffron buttermilk sauce
16:28is really going to give this earthiness flavour
16:30from the saffron,
16:32but that acidity and that really creamy, luxurious texture
16:36that would be absolutely delicious.
16:38This is beautiful.
16:42Let's go, Lussie.
16:45I'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 little garnishes
16:55to 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, how are you guys?
17:03Yeah, good, good.
17:04So tell us what your dish is.
17:05All right, so I'm doing a...
17:08A ricotta, mushroom, and white asparagus tortellini.
17:12Pasta?
17:13Yeah.
17:13Okay.
17:14Yeah, I had pasta on the way here,
17:15and it was delicious,
17:17and it was a vegetarian option,
17:18and I just think sometimes maybe we get too excited
17:21by lobster and whatnot.
17:23So I'm going to get you excited by truffle.
17:25Yeah, yeah.
17:26And you've got quite a range of beautiful mushrooms.
17:28Yes, yes.
17:29Was it intentional to play to your strengths?
17:31Absolutely.
17:32Absolutely.
17:34Always intentional.
17:35It's a good one because you obviously won
17:37the business class ticket over here.
17:39I did.
17:39Sat on that plane, ate pasta,
17:41and now full circle.
17:43Yeah, 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.
17:49Are you having to get used to the highlight?
17:51I think I am.
17:52Well, there's only one way to get it.
17:54I know.
17:54It needs to be good.
17:54It's going to be the best pasta.
17:55Yes, I agree.
17:57Good luck.
17:57Good luck, Laura.
17:58Beautiful-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,
18:18but I think you need to remind it.
18:20Go, mate.
18:20Ladies, this is your captain speaking.
18:28You have 40 minutes to go.
18:30Allez, allez.
18:31All right.
18:32Let's go, brother.
18:32Thank you, Sam.
18:34It looks great in here.
18:39Go, sir.
18:40Let's go, mate.
18:42Well, at least my lavish bread is cooking.
18:48Come on.
18:49Finish, John.
18:50Come 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
19:05and beef tartare.
19:08And instead, I'm going to do cauliflower puree
19:10with a seared piece of wagyu, oysters,
19:15and also my lavish bread.
19:18I feel like this could be a really beautiful thing.
19:20It's a really beautiful main course dish
19:22that 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.
19:42I have done my pom-puree and I'm starting to prep my scallops.
19:49Hello.
19:50How are you going?
19:52Busy.
19:52Yeah.
19:53Tell 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
20:06stuffed with this vegetable situation.
20:09Yeah.
20:09So I'm going with kind of elegant scallops.
20:12How many scallops did you say?
20:13Three per person.
20:14Three per person.
20:15Yeah, because they're really jumble.
20:16Yeah.
20:17Yeah.
20:17Mm-hmm.
20:18Yeah.
20:20I guess the thing with scallops is it usually says to me entree.
20:25Yes.
20:25So it's about how you put this together to convince us
20:29that it is worthy of a main meal.
20:31OK, OK.
20:32OK?
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,
20:46and I really need to give it as soon as possible.
21:04Oh, Andy, please, tell us what's going on.
21:07We've got Laura.
21:08So 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,
21:22a bit of edginess, but she's like, 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.
21:28Yeah, and veggie as well.
21:29Yeah, of course.
21:30Veggie, yeah, yeah.
21:32OK, next to Pinda.
21:33She's doing dried 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 eat.
21:48Yep.
21:48OK, Sinez, she really wants it to have this lovely lightness and freshness,
21:53which I love, and plenty of vegetables.
21:55But we're questioning whether the three scallops is sort of 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.
22:07OK, what do I do now?
22:09Judges visit my bench and they're a bit concerned because they think scallops are mainly for an entree.
22:14OK, so I'm thinking, what can I do to kind of pivot and to change it?
22:23Let me check the protein.
22:25So I look in the fridge and I get a fish.
22:29And 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-seas-bite sauce.
22:38Nice week, Sinez. Keep going.
22:39Nice, Sinez, sir.
22:40I never fill out a fish so quickly.
22:42I need a perfect shape.
22:44I need a perfectly pin-boned.
22:46Got this mission?
22:47I need a perfect piece of fish on that plate.
22:50That's very good.
22:58We're at the business end of the challenge.
23:00You've got 15 minutes to go!
23:02Yeah!
23:09I feel like that went all the way down into the garden.
23:12They were rushing down there, yeah.
23:14Someone now thinks they're missing a flight.
23:23Kinder.
23:24So you've got rice?
23:26I've got rice, which I'm just finishing off now.
23:28I've got corns, yep.
23:29And I'm going to do these banana breads, and 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.
23:39It'll be such an interesting thing on a business class menu as well, because I think instantly people 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, so I think it's a really good combo for, like, a business class flight.
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, Deeps.
24:33Time is running out.
24:35Seven minutes to go!
24:36Come on, Deeps!
24:37Seven minutes to go deep.
24:39Come on, Deeps.
24:39Come on, Pindy, let's bring it home.
24:46Let's go, snitch dog.
24:47Okay.
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.
25:00My 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 minute.
25:09It's really tricky to get the perfect cook on bugs, and it's such a fine line between overcooking or undercooking.
25:17Anything over and they're going to start to have that floury texture, but I also need to make sure that they're not raw.
25:23Perfect, that's great.
25:35I'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 plate.
25:47Now that all my elements are ready, I need to start plating up because I want to make sure that this dish looks business class worthy.
25:55I 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 to make it look appealing and beautiful.
26:14Alana, is that caviar?
26:18Why not?
26:18It's business time.
26:19Yeah, it's business class.
26:21Of 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, that'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 and 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 for almost this whole cook now.
26:53I'm straining that off.
26:54I need to emulsify that with butter to get it really, really rich and decadent so this sauce has got bodies.
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 put myself in that situation.
27:12Good.
27:16My pasta is perfectly al dente and I've decided to make a quick tarragon oil to really tie this dish together.
27:23I'm trying to elevate the flavours, make sure everything is singing and shining.
27:26Now it's time to start fighting my dish.
27:29Ooh la la.
27:30My 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 do that here.
27:44I got my sauce finished up and I got my lightly pickled vegetables.
27:50Now I need to cook the fish.
27:53I had to leave it so it's really going to come down to the wire.
27:58One minute left.
27:59Come on, Benny.
28:11Come on, Benny.
28:16There you go.
28:22I'm happy that I pivoted.
28:25I feel like this definitely leans more into the brief.
28:27I've got my creamy cauliflower puree on the base that I fill it in the centre.
28:35I've got my corp bouillon poached oysters around the beef and then finishing with my lavish bread.
28:42Today was a bit of a rough cook but I managed to get a dish plated today.
28:46I think, you know, it's a dish that is complete and 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.
28:59Ten.
29:00Nine.
29:01Eight.
29:02Seven.
29:03Six.
29:04Five.
29:05Four.
29:06Three.
29:07Two.
29:08One.
29:08Two.
29:09That's it.
29:12Well done, everyone.
29:13Oh, my goodness.
29:14Well done, Chance.
29:16Oh, well done.
29:18Oh.
29:18I feel really, really good.
29:22I am super pumped.
29:24I'm very happy with the flavours 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.
29:36I was top eight in my season and we're at top eight now.
29:40So if I win this immunity, it's probably the biggest milestone for me.
29:57Such a fitting challenge for our last cook in Doha and a lot to play 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 but they get business
30:10class back to Australia.
30:13And then on the other end of the spectrum, there's one in four chance that someone will
30:16be 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.
30:37I mean, truffles in business class, I'd be pretty happy.
30:41Hello.
30:42Hi, Laura.
30:42Hi.
30:43Hi.
30:44Whoa.
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 kind of sometimes pushed aside.
30:58People get excited by saying like the lobster or the wagyu and I was like, I saw the mushrooms,
31:04I saw the morels and then the truffles were sitting next to it and I was like, let's just
31:07go all out.
31:08Whoa.
31:20And I'll just truffle you as well.
31:22Stop it.
31:24Fine.
31:24This is so fancy.
31:28I don't know how much you want, but we'll stop there.
31:31Oh, my God.
31:31Oh, my God.
31:32You smell.
31:35All right, Laura, it looks the business.
31:37Let's see if it tastes the business.
31:39Enjoy.
32:11Man, that is luxury.
32:12Isn't it?
32:13Luxury.
32:14And I think that this 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 and 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 in a business class meal.
32:35I would book a business class flight just to get my hands on this pasta.
32:39And I think that's what it's all about, right?
32:43You feel spoiled and you feel like your money is 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, but also in the ratio.
33:02And what she did is to get this pasta work, which is fantastic.
33:06And to use this white butter asparagus to get the sourness, to pick into the dish.
33:13The truffle is royalty.
33:15She is a star.
33:19What's that?
33:19Three table?
33:21That was three.
33:21Laura, bravo.
33:23Good luck.
33:26Good luck.
33:27Good luck.
33:29I'm so happy with myself.
33:32This is a business class dish.
33:35It reminds me of home and the 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.
33:44Here we go.
33:45Ooh.
33:45Ooh.
33:46Ooh.
33:47Ooh.
33:48Look at the colour.
33:50It looks like sunshine.
33:51Wow.
33:54What have you made, Alana?
33:57Burnt butter bugs with saffron buttermilk sauce and caviar.
34:04Ooh, enticing.
34:05Yep.
34:05Very enticing.
34:08Well, taste it, Alana.
34:10Enjoy.
34:10Cheers.
34:10Thank you, Wanda.
34:21Cool.
34:40When the dish landed, I thought it really looked the part.
34:42All those beautiful colours and cream of ingredients like the bug and the caviar and just the way
34:50it was plated was really lovely as well.
34:53And also that saffron and the buttermilk.
34:56I actually loved that pairing because that acidity from the buttermilk and the saffron go
35:00really beautifully together.
35:01But I absolutely loved it.
35:04Fitting for business class, definitely.
35:07I 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 and to cut it with the buttermilk
35:16and the saffron, it really did look the part.
35:19The couscous did its job.
35:21It was just there to basically give a little bit more substance to 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 that she's got on the side there.
35:40It does taste a bit like a trip around the world with that baby fennel and the little
35:44zucchinis in there, bit of mint, and then those bright tart bursts from the currents.
35:50That was a really good move.
35:53Good luck, Sarah.
35:54Good luck.
35:54Good luck.
35:55Good luck.
35:55I have definitely put a lot of pressure on myself throughout this competition.
36:04And I love to be quite conceptual with my cooking.
36:07But today, I don't want to miss the brief.
36:12Hi.
36:12Sarah.
36:13Hey, Sarah.
36:13Hi.
36:14First of all.
36:15So I pivoted and changed and did a different dish.
36:18I just hope I made the right decision.
36:39Sarah, what have you made?
36:40See it?
36:42I fill it with cauliflower puree, pickled cauliflower, oysters, and lavish bread.
36:51Now, 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.
37:01Well, I was confident in my idea, but then for the challenge today and the pivot, just the pressure got me for sure.
37:12You did an incredible job to pull through that, really.
37:14Thanks so much, Sarah.
37:15We'll taste the dish.
37:16Thanks, Sarah.
37:17Thanks, Sarah.
37:17Thank you, Scott.
37:19Do you know what?
37:19I know this was a pivot, but I think and I feel it actually lends itself far 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, I don't think it's going to be everyone's cup of tea if they saw that on the menu.
37:40That's...that's rare.
37:42That's blue.
37:43That's blue.
37:44Yeah.
37:49As with a lot of Sarah's dishes, I feel like if she had time to develop this, there is something definitely here.
38:14I actually love the oysters with the steak.
38:17And I don't know whether it's in the form of what she wanted originally, which was a tartare, like a raw and raw dish.
38:24But as it stands, I still think that for the general public, it 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 that I think a lot of people would find, yeah, kind of difficult.
38:44I 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 and something I've never experienced.
38:59Beef, cauliflower, zafka, and oysters.
39:05Yeah, it's quite unusual.
39:10Good luck.
39:10Good luck.
39:11Good luck.
39:12Good luck.
39:12Good luck.
39:12Good luck.
39:12I want this immunity and I want to fly business class.
39:16I'm actually pretty happy to present this dish to judges.
39:20It 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'd you finish up with?
39:42Pen-fried sherry, stuffed peppers, fompe puree, and haricin's bite, a little sauce.
39:49Do you think this could get you A, immunity, but B, a business class ticket home?
39:59Yes.
40:01It looks like a business class dish and hopefully I get to fly and experience all the business
40:05class dishes there.
40:06But then so many good cooks with me here today and everybody wants that immunity, so we'll
40:11see.
40:12We will see.
40:14Cheers.
40:14Enjoy.
40:18Mmm.
40:19I think this looks so much more like a main than it would have if she put scallops
40:25on the plate.
40:26Just the way she sort of piped the pommes puree and the brunoise on her little pickled salad,
40:30like that, that level of detail, I think is what makes it a little bit classier.
40:34Yeah.
40:34A really great decision to move to fish instead of the scallops for schnees.
40:54I thought the fish was cooked so nicely.
40:57The harissa sauce was spectacular.
41:00But there was a flavour that was kind of drawing me back for 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, you do want it
41:16to 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.
41:27A fixion has 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.
41:51I push myself so hard today because I want to showcase fine dining Indian cuisine.
41:58Hello.
41:58Hi, Dupinder.
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.
42:15With some tempered rice, banana, balloon bread on top.
42:19And some mango pachete.
42:22So 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, Dupinder, let's see if this dish helps you beat your MasterChef milestone.
42:37They're going to try it.
42:38Good luck.
42:38Enjoying.
42:38Thank you, guys.
42:39Thank you, Dupinder.
42:51Imagine if the flight attendant brought you this.
42:59I'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.
43:07Mmm.
43:07Such a lovely touch.
43:09What about the smell of this?
43:19Oh, my God.
43:20It is divine.
43:23Oh, my God.
43:24This is fantastic.
43:38Where can we buy your business class ticket, please?
43:59Everyone thinks it's mad.
44:00This is what makes you want to travel.
44:03Everything, the saltiness, the sweetness, the colours are lovely.
44:11This can be replicated times hundreds of thousands.
44:16That recipe is perfect.
44:18So Dupinder, bingo.
44:22When I was eating that, all I could do was just keep shaking my head.
44:25You know, when you're just like, how can this be so good?
44:29And then it just kept on getting better.
44:30Yeah, like we've been so lucky to have like amazing curries from all around the world in
44:35this competition.
44:36This is right up there with the best of them.
44:40And to think that I could get that in business class on a plane is unreal.
44:47Like even just doing the dry curry instead of like something soupy, you're on a flight,
44:52you know, it's just really, really thoughtful.
44:54And she's backed it up with so much flavour.
44:57That banana bread.
44:59Yeah.
45:00I've never experienced anything like that.
45:02It's got the most subtle banana flavour, but you definitely know it's there.
45:07And it just goes so well with each of those elements.
45:11I am, I'm loving this.
45:12This is the kind of food that makes you mop the plate to get every last morsel.
45:19And I think Tabinda knows it.
45:21And 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.
45:32It's actually comforting.
45:34And it's, you know, it's got that, that richness and that body, but without being too heavy.
45:39It is such a clever choice of dish.
45:44Yeah, I think Tabinda, she's right up there with a chance of an immunity.
46:04Well, 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.
46:20With so much at stake, our expectations were sky high.
46:26And you guys went above and beyond to meet them.
46:29But 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.
46:51And that's exactly how you're going to feel in business class.
46:57Tabinda!
46:59Oh, my God!
47:06No, it's just bagging!
47:0840 kilos!
47:11Here's some more shopping!
47:13Yeah, it's still time.
47:14It's still time.
47:14Oh, my God.
47:16Oh, we're done.
47:18Oh, my God.
47:21Oh, wow.
47:22What does I have going to buy a rug now?
47:23Depender, immunity, business class, and a new MasterChef milestone are all yours.
47:33Thank you so much.
47:35I have no words.
47:37I'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.
47:44Depender, oh, my God.
47:52You had me screaming on the top of that balcony, and then he got arrested.
47:59Head on out.
48:00You got a flight to catch?
48:01We'll see you back in the MasterChef kitchen.
48:03Well done, crew.
48:05Oh, my God.
48:06Oh, my God.
48:07Oh, my God.
48:10That was good.
48:11What a twist, huh?
48:12Wow.
48:13What a lovely twist.
48:14Well done.
48:16Oh, it's too good to be real.
48:17Sunday night on MasterChef Australia.
48:24You are going head to head in a MasterChef duel.
48:28One v one.
48:31The odds of going home just increase dramatically.
48:35An epic week away culminates in a huge two-round showdown.
48:42I am going to battle it out.
48:44I have to make the best dish I've done.
48:47These four remarkable women...
48:50Oh, my God.
48:51Are you all right?
48:52..bring the kitchen to an absolute standstill.
48:57It's OK. It's OK.
48:59People worry about this lossy.
49:01Sorry.
49:02Got this. Got this.
49:04Got this.
49:05All right.
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