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S17 E45 >>> https://dai.ly/x9mvmvq

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00:00:00Previously on MasterChef Australia...
00:00:03Welcome to Doha!
00:00:06Doha dished up one extraordinary week.
00:00:11I can't believe we're actually here.
00:00:13I'm on top of the world right now.
00:00:14As the competition for immunity heated up...
00:00:17Yes, bring it on!
00:00:19I'm cooking dough in Doha. What more do you want in life?
00:00:22The food was as stunning as the surroundings.
00:00:26Dishes like this, mate, they don't just win immunity.
00:00:28They win the competition.
00:00:30Your dish is epic.
00:00:31I am flabbergasted.
00:00:33This is such an exquisite expression of everything I've tasted in Doha.
00:00:39With winning dishes for Callum, Jamie, Ben and Opinder.
00:00:47Tonight, four incredible competitors face a nail-biting elimination.
00:00:58It's nice to be home.
00:00:59It's nice to be home.
00:01:00It's nice to be home.
00:01:05it's nice to be home this home Doha was absolutely incredible but
00:01:34I'm feeling so good to be back in the master chef kitchen oh god not in a black apron though so
00:01:41that's definitely dampening the mood the benches are facing each other that scares me a little bit
00:01:56because definitely looks like we have a battle on our hands we're back back to black
00:02:03well that trip it was an experience of a lifetime eh but now it is back to business back to win I know the
00:02:16bond between you all is super strong but today you are going head-to-head in a masterchef duel
00:02:25we are putting you into two pairs the first round you'll be battling it out 1v1 each pair will be
00:02:40using the exact same ingredients if you win your duel you'll be safe lose you'll be cooking in round
00:02:48two in the final face-off where someone will be going oh gosh so it goes from a 25% chance to a 50%
00:02:55chance of going home yep that's yeah that's real fun there's four of us cooking and an all-in
00:03:00elimination oh it's not where you want to be one small mistake one little slip-up can send you home
00:03:08I learnt this the hard way
00:03:12this is so hot I was on season six and season 12 and I came second twice nougat itself is supposed
00:03:23to be cut up in very small places so the first dish I was eliminated on was Peter Gilmore's chocolate
00:03:30ethereal because I didn't cut my nougat I'll never forget texture of the ice cream I think it
00:03:39feels a bit icy the second time in back to win was my Jerusalem artichoke ice cream it's unfortunate
00:03:47because the flavors are fantastic beautiful it's a little too icy Devo Amelia you are the winner of
00:03:56MasterChef the 10th
00:04:03the would've could've and the should've I think I'll be thinking about why I came second twice for the rest
00:04:18of my life I know the exact points in both seasons where I went wrong which I think is a great thing
00:04:24to learn from your mistakes so hopefully I've learned enough mistakes to not stuff it up this time
00:04:29at this point in the competition every cook counts so let's see who you're up against grab a token out of
00:04:39this bag and stand next to your opponent good luck everyone thank you thanks
00:04:45oh what do we got ladies
00:04:50what's going on okay all right so Sarah you're going head-to-head with Alana
00:04:58and Snezh you're up against Laura Snez and Laura you'll be duking it out with hazelnuts
00:05:11oh yeah okay I love that okay hazelnut is definitely my strength I know what hazelnut works well with but then again hazelnuts a Laura strength it's such a Italian staple come on every Italian
00:05:27dessert has a hazelnut in it I'm like she's gonna kill this Sarah and Alana
00:05:33you'll be fighting it out with
00:05:37horseradish
00:05:41okay okay mm-hmm two very distinct ingredients really think about how you're going to use them show us what
00:05:53you can come up with we're giving you 75 minutes
00:05:59the pantry and garden are open it doesn't matter who your opponent is you're all in
00:06:05for one hell of a fight your time starts now
00:06:11oh my brain's not working
00:06:16what do I do what do I do
00:06:20oh where did the cocoa butter go
00:06:23let's go Luzzie choose Nettie
00:06:26it's really hard to imagine any of these four leaving today
00:06:30everyone can feel the tension here yeah you can feel how much it means to these four and how fierce they're gonna compete to get this done
00:06:38it's such an interesting one for me because normally in an elimination you're up against like four or five you know
00:06:43and you just need to be better than one of those but today it's like in this first round you look an eye to eye at your opponent and you need to beat them
00:06:51it is 1v1 I've got a feeling all four of them are gonna go all out today yeah I know it's in the line
00:06:56yeah I think so too
00:06:58go Schnezza
00:06:59let's go girl
00:07:00hey guys I've got a direct support here
00:07:02yeah yeah yeah
00:07:03do babes
00:07:04hope nobody has chewing gum
00:07:06nice work Luzz
00:07:08I'm pretty nervous going up against Schnezza
00:07:12I mean whenever you're facing each other in a cook-off terrible things happen I feel
00:07:18it's like when you're looking your opponent in the eyes that's stressful
00:07:27oh the bread queen is back this is delightful
00:07:33Nez is so much fit she literally just finished the last season
00:07:36it's delicious it's really really good
00:07:41and she's come straight into this one so she's all guns blazing
00:07:45this is yams dumplings with ure plum
00:07:48she's cooking some of the best fruits she's ever cooked
00:07:51do you want a job?
00:07:52yes
00:07:53but also the competition is seen
00:07:56I made kumuraj
00:07:58it's a pasta veil
00:08:00regular soup with bacala and bibis
00:08:03I'm honestly terrified to be cooking against this
00:08:06don't tell me about that
00:08:08my ingredient that I need to use today is hazelnuts
00:08:11so I'm gonna make a dessert
00:08:13I'm gonna do a salted hazelnut gelato
00:08:16some Montenegro
00:08:18a brown butter hazelnut cake
00:08:20and I'm just adding like a little riff on that
00:08:22I'm gonna add some kwandongs in there
00:08:23so I just feel like I can't make something without
00:08:25a little native spin sometimes in life
00:08:28the first thing I crack onto is making my salted hazelnut gelato
00:08:32I need to roast these nuts off and then infuse them into the milk
00:08:36blitz that up to flavour the milk
00:08:38before I make the gelato with some hazelnut paste
00:08:41and all the usual suspects
00:08:43okay that, that, that
00:08:45a little bit of salt
00:08:47I'm now working on my Amaro Montenegro syrup
00:08:50that the kwandongs will cook in
00:08:52kwandongs are a native Australian peach
00:08:54so you get this really nice fresh tartness
00:08:57and bringing that into a dish that's got chocolate, hazelnuts, orange
00:09:01and the Amaro Montenegro
00:09:03could be super risky or it's gonna work really well
00:09:06Hello
00:09:08Laura
00:09:09Hello
00:09:10How's your relationship with hazelnuts first of all
00:09:12Love hazelnuts
00:09:13That's good
00:09:14My favourite nut in the nut family
00:09:15What is the dish with your beloved hazelnuts?
00:09:17Alright, so I'm doing a dessert
00:09:19I'm kind of like playing on like northern Italian flavours
00:09:22so I've got hazelnuts, Montenegro, orange, chocolate
00:09:28but then I'm just adding in something very me
00:09:30Right, which is?
00:09:32Kwandongs
00:09:33Have you paired hazelnut chocolate and Kwandong before?
00:09:36Never
00:09:37Never?
00:09:38No
00:09:39So what do you think that is gonna be like?
00:09:41How are they gonna work together?
00:09:43Well, that's a, that's a great question Andy
00:09:45Can you ask me in about 35 minutes?
00:09:48Good luck
00:09:49Thank you
00:09:50Good luck, by the way
00:09:51Hey Loz
00:09:52Can I grab some, Loz?
00:09:54Can I grab some of those, some hazelnuts?
00:09:56Yeah, yeah, yeah
00:09:57Yeah, hazelnuts
00:09:58Yeah, I'll come and get them
00:09:59Yeah, yeah, come get some
00:10:02Go for it
00:10:03Cause I only had the, the other ones just on this brand
00:10:07Yeah, thank you
00:10:08Teamwork
00:10:09My immediate thought is a dessert
00:10:13But then I'm thinking Laura is Charlie and hazelnut is in her blood
00:10:17She's gonna have dessert 100%
00:10:19I need to think outside the box
00:10:22Oh, this is salmon, what did I, how did I pick up salmon?
00:10:26And I'm gonna make a hazelnut crusted cot with beautiful hazelnut boroblomb
00:10:32I can feel the pressure in the room
00:10:3558 minutes to go
00:10:36Come on, let's go
00:10:37Come on, let's go
00:10:38Let's go, guys
00:10:39Let's go, guys
00:10:41It's a weird time pour, I think we have 58 minutes, time pours are open
00:10:4315 minutes and everybody's already cooking and I'm just coming with my ingredients
00:10:49I really need to pick up my pace
00:10:51So first thing I do is I cut the beautiful fillet of my fish
00:10:55I get the bones and put them with aromatics in a boil to make a stock for cook of my vegetables
00:11:02Next thing to do is get started with my boroblomb
00:11:06I never heard of hazelnut and boroblomb together before but I'll make it work
00:11:12Huge risk today, I'm cooking boroblomb for a French man and I'm completely changing it
00:11:18Nice, Sarah
00:11:26Thanks
00:11:27Going girls
00:11:28I'm coming off the back of a couple of rough cooks in Doha
00:11:31And I'm up against Alana
00:11:33But I feel like my superpower is staying calm in this kitchen so I'm back in the right frame of mind
00:11:38I love a bit of horseradish
00:11:40For me when I think of horseradish, it instantly kind of goes down that beef bar
00:11:45And I am making some savoury doughnuts
00:11:48So savoury doughnuts, a horseradish cream stuffed inside
00:11:52A little beef glaze on top
00:11:54A little bit of pea puree underneath
00:11:56Then some seared wagyu, seared beef on top
00:11:58So a few different elements coming together for that one
00:12:01The most important step of this dish is to get these doughnuts proving
00:12:05It's a 75 minute challenge so I'm under time pressure with that
00:12:08I should say point one
00:12:10I'm sure Alana is going to lean into her strengths and go for a dessert
00:12:14But I am going to battle it out for round one and I have to be safe
00:12:20I am not going into round two today
00:12:22My plan is to give the judges a beautifully tasty dish
00:12:26And something that really is so unique that it beats Sarah's
00:12:30Sarah's been in the MasterChef kitchen competing three times
00:12:41Let's go Sarah
00:12:42And she's had this incredible career here in Australia and in India
00:12:47The smokiness
00:12:49I love that she used that traditional method
00:12:51It's so cool
00:12:52Sarah knew she had to cook us one of the best butter chickens we've ever had
00:12:56And she did
00:12:58She pairs flavours
00:12:59Vegemite beurre blanc is loaded with all the things we love
00:13:02She comes up with these amazing combinations and textures
00:13:06She always looks so graceful in the kitchen
00:13:09She is one of the best cooks in this kitchen
00:13:13Alana
00:13:15Hello
00:13:16You're up against Sarah with horseradish
00:13:19Horseradish
00:13:20What's your strategy?
00:13:21I'm going dessert
00:13:22Going dessert
00:13:23Going dessert
00:13:24Yeah, horseradish dessert
00:13:25I just think that for me to stand out in this jewel
00:13:28I need to go with my best foot forward and that's dessert
00:13:32So that's what I'm doing
00:13:33I'm doing a horseradish ice cream today
00:13:35Yeah
00:13:36What else?
00:13:37To go with I've got a really beautiful soaked almond biscuit
00:13:39That's going to go on the bottom
00:13:40I've got a little bit of goat's curd cream going on there as well
00:13:43Have you ever had a horseradish dessert?
00:13:45Yeah with wasabi
00:13:46I did a wasabi ice cream
00:13:48How did that go down?
00:13:49Not great
00:13:50Oh no, don't tell me that
00:13:52It's a lot
00:13:53The big hitting flavours in your dessert
00:13:56Are you certain they all go together?
00:13:58I'm pretty certain they're all going to go together
00:14:01But I know that I've got to try and tame that horseradish
00:14:04And it's about
00:14:05And the goat's curd as well
00:14:06And the goat's curd, yeah
00:14:07Alright, good luck Alana
00:14:08Thanks ladies
00:14:11I'm nervous for myself now that the judges have talked about their concerns
00:14:16I know this dish is so out there
00:14:19And these flavours are risky
00:14:21And you will never see it on a menu
00:14:23But for me to win today
00:14:25I need to make them work
00:14:27Think you can be the next MasterChef?
00:14:37Only one way to find out
00:14:38Applications are open now
00:14:39Head to the link below and apply
00:14:41We'll see you in the kitchen
00:14:42We'll see you in the kitchen
00:15:02Wow, you could hear a spoon drop in here
00:15:04A moment
00:15:14Oh, game on
00:15:15We have two super exciting jewels on our heads
00:15:17We've got Schneze v Laura
00:15:19Laura's going for dessert
00:15:21She's going to be doing a multitude of different elements
00:15:24She's talking about using hazelnut paste
00:15:26To fold through the gelato
00:15:27A lot of fat in the hazelnut paste
00:15:29Yeah
00:15:30How will that react?
00:15:31It actually does sound like quite a conventional dessert
00:15:33In many ways
00:15:34Because she's got the finossier
00:15:35The ice cream all that
00:15:36But it's just all those little tiny twists that she puts in there
00:15:39Yeah
00:15:40The Laura-isms if you want to say
00:15:42She's giving it her little twist
00:15:44Yeah
00:15:45Schneze
00:15:46She's got the hazelnuts in two spots
00:15:47Right
00:15:48The hazelnut beur blanc
00:15:49Which I'm interested to see how that comes together
00:15:51A piece of fish
00:15:52She's going to crisp up the skin
00:15:53And do a hazelnut crumb over the top of that
00:15:56She's got vision
00:15:58She has
00:15:59You think the plan is fantastic
00:16:01If she knock this one on
00:16:02It's superb
00:16:03And then on the flip side
00:16:04You've got Alana v Sarah
00:16:06I mean there's a lot of invention in Sarah's dish
00:16:08Yeah
00:16:09Because she's riffing on a classic thing
00:16:11Those flavours make so much sense
00:16:13How she's recreating them
00:16:15Then with Alana's dish
00:16:17We can't get our heads around it quite yet
00:16:20I feel like horseradish ice cream could become one of those master chef mega wins or mega fails
00:16:25Yeah
00:16:26How you going girl?
00:16:29Good, how are you?
00:16:30Oh my god
00:16:31You're punching on ice cream?
00:16:32Yeah
00:16:33That's the way
00:16:34Horseradish ice cream
00:16:36When the judges taste my dish
00:16:38I want them to first taste that sweetness of the ice cream
00:16:41And then all of a sudden that horseradish flavour will take over at the end
00:16:46I know that there's big flavours
00:16:47The judges have reaffirmed that for me
00:16:51But I love big flavours in a dessert
00:16:53I'm not about subtlety
00:16:54So go big or go home is going to be my motto today
00:16:57My biscuit is now cooked
00:16:59I want it to be slightly fluffy
00:17:01Almost halfway between a biscuit and a dense cake
00:17:05But then brushing it with this really beautiful syrup
00:17:08Is going to give it a lovely flavour
00:17:11Oh nice Alana
00:17:12Nice Alana
00:17:13Nice work girl
00:17:14I've got my ice cream on churning
00:17:16My goat's curd has started
00:17:18There's obviously quite savoury flavours with that goat's curd
00:17:21And the horseradish is quite punchy
00:17:23But yeah, it's just about trying to balance it all out
00:17:26Oh the doughnuts look alright
00:17:31They look good
00:17:32Yeah
00:17:33Nice work Sarah
00:17:34Thanks
00:17:35Great
00:17:36Come on keep pushing
00:17:3813 minutes to go
00:17:43Go girls
00:17:4830 minutes left and feeling alright at the moment
00:17:50I'm doing a savoury doughnut
00:17:52With the horseradish cream stuffed inside the doughnut
00:17:55I've got a little kiss of horseradish
00:17:57Which I like
00:17:58A little glaze on top
00:17:59And then nice slices of seared wagyu
00:18:02My doughnuts have risen
00:18:04So I'm going to get those in the deep fry very shortly
00:18:06I have no idea
00:18:07I can't see what Alana is doing
00:18:09But I feel like she's looking pretty focused
00:18:15Yeah baby
00:18:16Alana's strengths are in experimenting with flavours in desserts
00:18:20I think that she's been pulling together some really weird kind of combinations
00:18:24Basil and olive oil ice cream with an anto chili and hibiscus broth
00:18:29Burnt butter parfait with a little flaky butter pastry on the bottom
00:18:34Gingerbread bundt with an artichoke and mascarpone ice cream
00:18:38And it's really good at bringing different flavours together and pushing the boundaries
00:18:43Oh look at the colours on that
00:18:46She whips out one of those desserts and we all know it's fantastic
00:18:51So this round is going to be really tough
00:18:54I am throwing everything at it
00:18:56And I have to get my doughnuts into the fryer
00:18:59Here's the doughies
00:19:00Yeah they're working
00:19:01Working?
00:19:02Ooh
00:19:03Puffing up nicely
00:19:04They look like eggs
00:19:05Little mini ones
00:19:06So are they a little Indian thing?
00:19:07Or is it a Sarah thing?
00:19:08Yeah it's a Sarah thing
00:19:09Watch out it's hot
00:19:10I'm like no fear of any oils
00:19:12My skin doesn't even feel it anymore which is like crazy
00:19:25My doughnuts are puffing up beautifully thank goodness
00:19:28I'm definitely not frazzled I'm feeling really really good actually
00:19:31Game on that's for sure
00:19:33Time is ticking away you have 20 minutes to go
00:19:36Come on let's go
00:19:38Come on guys
00:19:44So much to do
00:19:46Not enough time
00:19:48The most challenging element for me today is that border block
00:19:52This is a make or break
00:19:56As soon as I add my hazelnut I taste it to see if I need more
00:20:00It can't be overpowering or too sweet
00:20:02How does that taste Nesh?
00:20:04It's actually yum
00:20:05It's unexpected but it's like savoury
00:20:10Sour and like um
00:20:12Earthy
00:20:13And my second challenging point here is cook on that fish
00:20:16And making sure that crust is perfect crunchy and not burnt
00:20:20My plan is to separate skin
00:20:23And then finish off this hazelnut crumb
00:20:26Come with me
00:20:27There is a one in four chance of going home
00:20:30You have 15 minutes to go
00:20:33Let's go
00:20:38Cooking a fish skin in a sandwich press is a next level crispiness
00:20:43It's a revolution
00:20:44If I'm gonna win this today, if I'm gonna win against Laura
00:20:48I need to elevate everything I do
00:20:51How you going Snez?
00:20:52Yep, bumping
00:20:53How are you?
00:20:54Yeah, good
00:20:58What was I doing?
00:21:00Let's go Lozzy
00:21:01So I'm looking at my gelato and it's definitely doing its thing
00:21:05It's thickening
00:21:06It's wrapping itself around that paddle
00:21:08And it's looking really good
00:21:09So I decide to give it a taste
00:21:11So I decide to give it a taste
00:21:12So I decide to give it a taste
00:21:16Instantly my heart sinks
00:21:31Because this is icy
00:21:36The texture is not right
00:21:39I don't know what's happened
00:21:41It's not right
00:21:46It's not right
00:21:49It's not right
00:22:00Loz it's a fat content
00:22:01Yeah, it's wrong
00:22:03You got 11 minutes Laura
00:22:05Yeah, I know
00:22:13So this is really icy
00:22:15It's unusual
00:22:17You're not gonna use it?
00:22:18No, I can't
00:22:21That's a big hazelnut component in your dish, eh?
00:22:23Yep
00:22:24What's the plan?
00:22:25Um
00:22:32My stomach is in a knot
00:22:34And I don't know what to do
00:22:48So this is really icy
00:22:51What's the plan?
00:22:55Um
00:22:57All I wanna do right now
00:22:58Is curl up into a ball
00:23:00And like cry my heart out
00:23:02And run away
00:23:04But I can't do that
00:23:05I'm just gonna
00:23:07Almost make like a
00:23:09Like a
00:23:11Mascarpone hazelnut paste whip
00:23:14Right
00:23:15Make it super salty
00:23:16I don't have any other options right now
00:23:18No, you've only got 10 minutes
00:23:20Yeah
00:23:21Can I pull something together
00:23:22In these last 10 minutes
00:23:23That's gonna replicate that gelato
00:23:26Bring a hazelnut element
00:23:27And hopefully save this dish
00:23:31I don't know
00:23:32Laura
00:23:33I can tell you rattle
00:23:34Pull it together
00:23:35Yeah
00:23:36Take a breath
00:23:37Focus
00:23:38Cause you can do this
00:23:43How does that taste, Neji?
00:23:45Oh
00:23:46You happy, girl?
00:23:48Yum
00:23:50I'm looking at this crumb
00:23:51And I'm looking at the cook on that fish
00:23:54And it looks bloody perfect
00:23:56And I'm so proud
00:23:58Oh my god, let's go
00:24:07This is getting serious
00:24:09Five minutes to go
00:24:10Here we go
00:24:19Let's go, Lozzy
00:24:20Come on, mate
00:24:21Just keep going, Loz
00:24:22Keep going
00:24:23Let's go, Laura
00:24:24Just make it the best you can, Loz
00:24:28You can do it, Laura
00:24:29Come on, mate
00:24:30Let's go, Laura
00:24:31Come on, girl
00:24:32How does that ice cream taste, Lana?
00:24:36Yeah, it's good
00:24:37Little bit of white chocolate
00:24:38Just a little bit of that horseradish
00:24:40Amazing
00:24:41Yeah, perfect
00:24:42Really nice
00:24:43The end of the cook is so close
00:24:45But I've only just got enough time to plate it up beautifully
00:24:50The soaked almond biscuit goes first into the bowl
00:24:52Then plums on top of that
00:24:54And then I pipe the goat's curd cream all around the edge
00:24:58I am super happy with my dish
00:25:00But I'm going up against the absolute best
00:25:03And for me to beat Sarah
00:25:06I need to really elevate this dish
00:25:11So I'm adding some celery oil
00:25:13Because I want to bring that really beautiful, fresh, cooling flavour
00:25:18To that horseradish cream
00:25:20Three minutes to go!
00:25:22Come on!
00:25:23Come on, guys
00:25:24Come on, guys
00:25:25Come on, guys
00:25:27Nice work, Laura
00:25:28Come on, Sarah
00:25:30Last few minutes
00:25:31And I'm really happy with all my elements
00:25:33I've got my doughnuts that I've tossed in
00:25:36Carraway salt
00:25:37I've got to pipe just the right amount of horseradish cream in the centre
00:25:40A pipe of the pea puree
00:25:42That sticky blaze on top of my doughnuts
00:25:46And then layer it with the beef as well
00:25:49Nice work, Lozzy
00:25:53It's alright, girl
00:25:56It's so not
00:25:58The first thing that goes onto the plate is my hazelnut financier
00:26:01On top of that, I'm going to pipe the whipped chocolate ganache
00:26:05And sitting on top of that is all those beautiful halves of that quondong
00:26:12I think it is actually really delicious
00:26:15But because that hazelnut gelato is not on there
00:26:18And what happened in those last 15 minutes
00:26:20I'm truly gutted with this dish
00:26:28Time is running out!
00:26:29One minute to go!
00:26:30Two minutes to go!
00:26:34God, it's so well cooked
00:26:36I'm starting with my fish on the bottom
00:26:38With my beautiful beurre blanc sauce
00:26:40And I finish it off with my gorgeous little mushrooms
00:26:43And a half of the carrot just sitting there
00:26:46What else do I have?
00:26:47I still had this beautiful fish skin
00:26:50So I cut the nice fine strip
00:26:54My god, it's so good
00:26:55And I put it on my plate
00:26:56So shaky
00:26:58And I'm so happy with what I see
00:27:00Just hope I've done enough to survive this round one
00:27:04Oh my god, how much time?
00:27:05The battle is over in 10
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00:29:18Let's see who's come out on top. Schnezz and Laura in your duel you were cooking with hazelnuts
00:29:24We'd like to taste your dish, Schnezz
00:29:34So today I made
00:29:36Hazelnut crusted fish, hazelnut bourre blanc, crispy fish skin and
00:29:41Sorted carrots and mushrooms. I think it looks really refined. Thank you
00:29:46It's very considered and I think it looks beautiful
00:29:52All right, should we taste the dish? Yeah, let's go
00:30:06Are you nervous?
00:30:08Very nervous. Are you?
00:30:16Thank you
00:30:22Schnezz
00:30:24Okay
00:30:26Your bourre blanc
00:30:28Because it's a bit of my little specialty
00:30:30That was
00:30:32Probably
00:30:34The very best one we had for a very very long time. Thanks chef
00:30:38I love the introduction of the nutty paste into your sauce. That was very clever and just perfect
00:30:46The cook on the fish is money
00:30:50Money, money, money
00:30:52You've kept those hazelnuts
00:30:54Just caramelised, not burnt
00:30:56And then the flesh of the fish is just
00:30:58Melting in your mouth
00:31:00I also love that you put those little veggies on
00:31:02Yeah, they're done in such a refined petite way and I think this dish
00:31:08Hazelnuts aside just shows such a wonderful evolution of you. Thank you. You should be really proud. Thanks Sophia
00:31:12That's it
00:31:14Well done, well done
00:31:16Good job
00:31:18Next up, Laura
00:31:20Laura
00:31:22I've made a hazelnut and brown butter financier, a whipped dark chocolate ganache, bondongs cooked down some Montenegro and a salted hazelnut
00:31:40and a salted hazelnut mascarpone whip
00:31:44It was a bit emotional after the cook
00:31:46Yeah
00:31:48Because mascarpone wasn't plan A was it?
00:31:50No
00:31:52Yeah, it's just frustrating
00:31:54I think I know why
00:31:58Because I was in the room
00:32:00When it happened last time in this kitchen
00:32:04Yeah
00:32:06Probably cost you lifting that trophy
00:32:08Yeah
00:32:10How brave you are
00:32:12How brave you are
00:32:14How brave you are
00:32:18Laura
00:32:20This combination is just so you
00:32:36I love the sharpness of the guangdong with the bitterness of the Montenegro
00:32:40The way you incorporated those guangdongs is just so delicious
00:32:44They've got this wonderful astringency to them and they kind of serve as these little boats for the caramel
00:32:50I didn't miss your ice cream
00:32:52I thought the texture of the replacement was really luscious and smooth
00:32:58But I think you needed to punch harder with the hazelnut
00:33:04Okay
00:33:06When you've got a dark chocolate and when you've got Montenegro and when you've got an intense native Australian ingredient
00:33:12The hazelnut component to match up in its intensity
00:33:14And for me that was just too subtle
00:33:18It is friggin delicious
00:33:22The use of the guangdong chocolate and hazelnut
00:33:24Is off the charts
00:33:26I love it, it's so interesting
00:33:28It's so uniquely you as well
00:33:30My
00:33:32I just I don't know whether it's because
00:33:34We knew that there was a salted hazelnut gelato coming our way or not
00:33:40Yeah
00:33:42But I think I miss it
00:33:44I wanted the luxury of that element
00:33:50Well done
00:33:52Thank you
00:33:54For the best
00:33:56In the battle of Sarah versus Alana you were cooking with horseradish
00:34:03We'd love to taste your dish
00:34:05Sarah
00:34:06What have you made Sarah?
00:34:16I've made savoury doughnuts stuffed with horseradish cream
00:34:20Seared Wagyu with a pea puree and a red wine glaze
00:34:24That's pretty much exactly what I wanted to see
00:34:28From the brief
00:34:29That doesn't happen very often
00:34:31Sarah
00:34:32The doughnuts were perfection
00:34:34That's so fluffy and just gorgeous mouthfeel
00:34:36And I love the play on beef and horseradish
00:34:37I really loved how much horseradish was in my little doughnut
00:34:41I loved all the elements
00:34:42The little garnish of watercress to add to the spice hit
00:34:43You've got this beautiful rich glaze over the top that kind of looks like chocolate so I get the reference back to the doughnut
00:34:48Your meat is so beautifully sliced and it's thin and you can you know work your way through the flavour
00:34:55And I've just got a little like tickling sensation in my shnoz right now from the horseradish which I really love
00:35:02It was exactly how I was meant to be so props to you
00:35:03Thank you
00:35:04Thank you
00:35:05Thank you
00:35:06Thank you
00:35:07We'd like to taste your dish, Alana
00:35:31Thank you
00:35:32We'd like to taste your dish, Alana.
00:35:39I'm looking at my dish as I'm walking up to the judges,
00:35:42and I'm really proud because that's me on a plate.
00:35:45That's my ideas.
00:35:48Oh, wow.
00:35:50But I know that I'm kind of walking that fine, tightrope of,
00:35:55is this flavour combination going to work?
00:35:57Doesn't look like horseradish anything, does it?
00:36:00There's a lot riding on this.
00:36:02That is very pretty, very modern.
00:36:15Love that little splash on top.
00:36:17Alana, horseradish, two.
00:36:20What'd you cook?
00:36:21I've made a horseradish ice cream with goat's cheese cream,
00:36:26soaked almond, biscuit, celery oil and fresh plums.
00:36:30Big flavours.
00:36:32Let's see if they work together.
00:36:33Yeah.
00:36:33Let's see if they work together.
00:36:33Let's see if they work together.
00:36:34Alana, we're supposed to have a bit of suspense because it's a duel.
00:36:59You know what?
00:37:01I love it.
00:37:04Didn't make that much noise, but you know what?
00:37:09It's a napkin.
00:37:10Oh, yes.
00:37:14He has to express himself.
00:37:15You know what?
00:37:15First I was intrigued, then I become mesmerised, and now I'm super impressed.
00:37:22And what I love, the horseradish is raw in your ice cream, and you can get that kick.
00:37:28You can get the vivacity of what horseradish does very well.
00:37:32And also, it's a beautiful colour, too.
00:37:35The celery oil is perfect.
00:37:38It brings not just the aspect visual, but also it's well-welcome with the horseradish.
00:37:44Alana, you smash the balance of the flavour in that ice cream.
00:37:48If chilli has a hot heat, horseradish to me has a cool heat, and when you get that with
00:37:52ice cream, which I haven't had before, it's something that's quite exciting.
00:37:56It just wakes you up a little bit.
00:38:00I was craving a tiny bit more sweetness.
00:38:04A few of those savoury elements, particularly the goat's curd cream, were competing a little
00:38:09bit.
00:38:10I think on this occasion, you probably just pushed the savoury a little bit too hard.
00:38:17I didn't love the goat's cheese.
00:38:19Because I really loved what the white chocolate and the horseradish was doing.
00:38:23I get what you were trying to do, but for me it was just...
00:38:26You've definitely done an unbelievable job in areas, but I feel like there was just too
00:38:33many things, you know?
00:38:34If you just pulled it back a little bit, it could have been an absolute knockout.
00:38:38Thanks, Alana.
00:38:39Thanks, Alana.
00:38:45Awful.
00:38:48It does work.
00:38:49You had a one-in-four chance of going home when you walked in here today.
00:38:59For two of you, those odds are about to get tighter.
00:39:02First, hazelnut jewel.
00:39:08Snez, silky fish, gorgeous crust, and rich, nutty beurblanc.
00:39:15That was an absolute winner.
00:39:18Laura, your flavours, technique, and textures, they were all on point.
00:39:22But we were missing the indulgence that we would have got from that gelato.
00:39:28And because of that, Laura, you'll be cooking in round two.
00:39:32Oh, good.
00:39:33Snez, you're safe.
00:39:34What?
00:39:35Now, the horseradish showdown.
00:39:37This was a really tough one, and the decision was not unanimous.
00:39:43Both of your dishes had positives, but one of them had a few too many flavours going on.
00:39:50The goat's curd was distracting.
00:39:52Alana, you're headed into round two.
00:39:57Snez, Sarah, you're safe.
00:39:59Congratulations.
00:40:00You can join the others up in the gantry.
00:40:03You're welcome.
00:40:05Oh, my God, Sarah.
00:40:06Oh, my God.
00:40:06That was so stressful.
00:40:09Oh, dear.
00:40:10Laura, Alana, it comes down to you and whatever ingredient is under this cloche.
00:40:16You now have a 50-50 chance of going home.
00:40:19I'm thinking that's a 50% chance of staying in this competition.
00:40:24That's my mindset.
00:40:25No matter who wins this duel, we're going to be losing a champion.
00:40:30I feel like this is, like, a huge wake-up call.
00:40:33Like, huge.
00:40:34In this round, you're going head-to-head using fennel seeds.
00:40:43Oh, that's such a good one.
00:40:45Oh, they smell amazing.
00:40:48Wow.
00:40:49How's this?
00:40:50Whoa.
00:40:51I love them.
00:40:54Go head-to-head.
00:40:56Good.
00:40:56You'll have 75 minutes.
00:41:00The garden and the pantry are open.
00:41:04Cook whatever dish you think will keep you in this competition.
00:41:08Just make sure fennel seeds features in it.
00:41:11Okay?
00:41:11Yeah.
00:41:12Yeah.
00:41:13Goodbye.
00:41:14Your time starts now.
00:41:16Come on.
00:41:17Come on.
00:41:17Come on.
00:41:18Come on.
00:41:18Come on.
00:41:18Come on.
00:41:19Come on.
00:41:19Come on.
00:41:20Oh, it's so heavy.
00:41:23What's going on?
00:41:26Coming into round two, I've still got that, like, deflation,
00:41:31that broken feeling from round one.
00:41:34Like, all that trauma and all the build-up of emotion.
00:41:37I'm just...
00:41:38I'm just still trying to accept the fact of what's about to happen.
00:41:42Like, if that was a one-round cook, I'd be eliminated.
00:41:46That's terrifying.
00:41:49The smart decision here is to use fennel seeds in an Italian dish
00:41:53and make a knockout pasta dish.
00:41:57Good luck.
00:41:58Yeah.
00:41:58Let's go, Laura.
00:42:00Seafood.
00:42:01Surely she's going to make pasta.
00:42:03But Alana could just completely wipe the floor with this.
00:42:06So I'm not going down that track.
00:42:11I'm making a dish that is, like, for me,
00:42:15something that I could cook at the end of this competition
00:42:17and maybe win off.
00:42:20And that's what I'm doing.
00:42:21But it's something that's so intricate and delicate.
00:42:25Like, there is so much that could go wrong.
00:42:27Like, there's almost more can go wrong in this dish
00:42:29than can go right.
00:42:30So I'm going to do a chilled squid noodle dish.
00:42:33Do a little roasted fennel oil.
00:42:35Also do a little smoked fennel dashi to go with it.
00:42:39The charred fennel dashi is going to comprise of an actual dashi broth
00:42:43as well as a charred and fresh fennel juice.
00:42:46I'm going to combine both to balance out a broth that's really deep in flavour
00:42:50with umami-rich Japanese flavours, lots of seaweed, charred pipis
00:42:54to add flavour and depth,
00:42:57as well as the depth of flavour you get from charring that fennel.
00:43:00OK, ladies, 60 minutes to go!
00:43:14Come on, guys!
00:43:15Come on, girls!
00:43:16Come on, Laura!
00:43:18Come on, Alana!
00:43:18This is, uh, the worst odds I've had in the competition so far
00:43:29about going home.
00:43:30So, yeah, I am going to try and get as much of me on a plate as possible.
00:43:36Hero those fennel seeds.
00:43:38This is a be-all and end-all cook,
00:43:40and I want it to be a dessert.
00:43:42It's what I do really well.
00:43:44Go, Alana!
00:43:45I'm going to be making a burnt fennel seed pavlova
00:43:47with some other beautiful elements on top,
00:43:50so a sour cherry sorbet, a little bit of a diplomat cream.
00:43:53To beat Laura, I basically have to make the best dish I've done
00:43:58in this competition.
00:44:00Oh, the pressure is on.
00:44:02I mean, I've done it before.
00:44:04I've had plenty of top dishes,
00:44:06but this has got to be, like, the top, top dish.
00:44:10That's the only way I can win this challenge.
00:44:19In the mood to cook?
00:44:21Grab your aprons and try these delicious
00:44:24MasterChef-approved recipes on 10.
00:44:34This is anyone's game.
00:44:36You have 45 minutes to go!
00:44:39Hi, Alana.
00:44:46Hello.
00:44:46How are you?
00:44:48So, tell us what you're making.
00:44:49So, I'm doing a burnt fennel pavlova
00:44:52with a sour cherry sorbet,
00:44:54some candy fennel stalks,
00:44:57and lots of really pretty garnishes on it as well
00:44:59that are just going to give, you know,
00:45:00lots of different flavours and textures.
00:45:02Right, remember, not too many!
00:45:04Exactly.
00:45:06I think that fennel seed was your ticket to a win here.
00:45:10Yeah.
00:45:10Because it is so you.
00:45:12It's what we've seen you be so successful at,
00:45:15putting really unique savoury or spices into a dessert
00:45:19and just creating something that just wows us.
00:45:21Yeah.
00:45:21Like, you've got a chance here.
00:45:23Just taste, taste, taste, edit, edit, edit.
00:45:26Just bring us that perfect dish.
00:45:28Now you've just given me an idea.
00:45:29Here we go.
00:45:30Tune in on that little flavour whisperer.
00:45:32What did I say?
00:45:33I don't know, just flavour combinations.
00:45:35Now I need to go get something.
00:45:36Laura is an absolute force to reckon with.
00:45:42I feel like it's a bit David and Goliath at the moment.
00:45:47What a lot of...
00:45:48And I've been trying to think what I needed to add
00:45:51to this sour cherry sorbet just so it had another layer of flavour.
00:45:56I'm thinking a little bit of cracked pink peppercorns
00:46:00and some dried rose petals will be just enough
00:46:03to get that sour cherry sorbet across the line.
00:46:06Because the pressure is on to cook the best
00:46:09I've ever, ever, ever cooked in this kitchen.
00:46:17You OK?
00:46:18Yeah.
00:46:19That's hot.
00:46:20After what happened in that first round cook,
00:46:23I've got all those emotions and they're, like, still right there.
00:46:26So it's just trying to, like, combat those,
00:46:29keep them a-bake and focus.
00:46:32In round two, I'm making a cold squid
00:46:35and fennel noodle salad.
00:46:37I'm going to have charred fennel noodles
00:46:39as well as a fennel dashi broth.
00:46:41And my dashi's on.
00:46:42The toasted fennel salt's ready for later to season the noodles with.
00:46:45I'm just cutting my noodles now.
00:46:46Yeah, you have to be delicate.
00:46:54Like, literally 30 seconds cooked too much,
00:46:56a millimetre that the noodles aren't cut perfectly
00:46:59is going to ruin this whole dish.
00:47:02Let's go, Laura.
00:47:03I cannot stuff this up.
00:47:06If I stuff this up, I'm out.
00:47:09So I took my absolute time to make sure
00:47:11that all of these squid noodles are the same size and texture.
00:47:15Oh!
00:47:16Let's go, Lozzy.
00:47:17Come on, come on.
00:47:18Let's go, Lozzy.
00:47:20Plain and simple.
00:47:21Make this your best dish yet.
00:47:2315 minutes to go!
00:47:24My sour cherry sorbet is ready to go.
00:47:38Nice, Alana.
00:47:39Is it nice?
00:47:40Tasting good, Alana?
00:47:41Yeah.
00:47:41It's really yummy.
00:47:43And I have my burnt fennel seed pavlovas in the oven.
00:47:47The pavs, I am wanting them really crispy on the outside,
00:47:50fluffy on the inside.
00:47:52They've been in for about 20 minutes or so now.
00:47:54They're not far off coming out.
00:47:55And then I'll torch them for the burnt side of it.
00:48:00Every pavlova has some sort of cream element on it.
00:48:04For me, I want to do a cream diplomat today.
00:48:08And I'm thinking, what flavours can I put in there?
00:48:12And a little bit of honey and a really strong vanilla bean,
00:48:16I think, is going to be a great flavour profile
00:48:19to go with the sour cherry and the fennel.
00:48:24The end of the cook is so close,
00:48:29but I want to add some sort of fresh fruit.
00:48:32And to win this challenge,
00:48:33it can't be just fresh fruit on a plate.
00:48:36What's that, Alana?
00:48:37Masala.
00:48:38Last time I made a masala syrup,
00:48:41Sophia couldn't stop raving about it.
00:48:43And strawberries, masala, fennel seed pavlova,
00:48:47sour cherries and the crunch from Kataifi pastry.
00:48:50I have so many things going on right now,
00:48:53but I feel like at this point in the competition,
00:48:56you're not going to get anywhere without taking some risks.
00:48:59Andy, remember your parting words to Alana
00:49:04when you left her bench was edit, edit, edit.
00:49:07She is now adding things.
00:49:10So she's got on her bench pink peppercorns,
00:49:12rose petals, masala, fresh strawberries.
00:49:16She's got a lot of decisions to make.
00:49:17Yeah.
00:49:18What to put on, what to leave off,
00:49:19how much are things to put on.
00:49:20I'm stressing because I think while this is Alana's talent
00:49:25for feeling her way through things,
00:49:28this is not the moment to do it.
00:49:35Only three minutes to go!
00:49:37Come on!
00:49:38Come on, guys.
00:49:38Woo!
00:49:47Oh, my heart's terrible.
00:49:50Stopped.
00:49:51Are you cooking the noodles, Aussie?
00:49:53Ah, yep.
00:49:54I'm going to cook it in some of the dashi
00:49:56and then serve it with the broth.
00:49:57So I'll just be like just poached.
00:49:59Lovely.
00:50:01It's time to start cooking these noodles
00:50:04for about five, ten seconds, if that.
00:50:08I don't have long at all.
00:50:10This dashi broth has been bubbling away
00:50:12for pretty much this whole cook
00:50:13and I've been tasting it throughout,
00:50:15building that depth of flavour,
00:50:16making sure you can taste every single ingredient
00:50:19that went into that broth.
00:50:20But there's definitely a fine line of
00:50:24I may have used too much fennel
00:50:26and maybe that fennel seed flavour
00:50:28isn't coming through.
00:50:29I just want it to be fennel seedy.
00:50:32OK, one minute, 30 seconds to go!
00:50:38Thanks, guys!
00:50:41Looks great, Aussie.
00:50:44It all comes down to this.
00:50:45I've got those squid noodles
00:50:47with that fennel noodles as well.
00:50:48It's been dressed with fennel salt,
00:50:50fennel oil, some lemon juice.
00:50:52The fennel fronds are sitting really nicely
00:50:54on the squid.
00:50:55Fennel, fennel, fennel, fennel, fennel, fennel.
00:51:02She's shaking.
00:51:04Well done.
00:51:06I'm feeling extreme pressure.
00:51:09I put down the burnt fennel seed pavlova,
00:51:12punny and vanilla bean creme diplomat,
00:51:15the fresh strawberries,
00:51:17the candied fennel stalks,
00:51:18katafi pastry,
00:51:20so many different elements going on this plate.
00:51:22This is the final countdown!
00:51:24But I don't think I need to take something off.
00:51:27I just think this is going to be
00:51:28a beautiful flavour combination.
00:51:30Ten!
00:51:32Nine!
00:51:33Eight!
00:51:34Seven!
00:51:35Six!
00:51:36Five!
00:51:37Four!
00:51:38Three!
00:51:39Two!
00:51:40One!
00:51:42Come on!
00:51:43Come on, girls!
00:51:44Come on, girls!
00:51:45Come on, girls!
00:51:46I'm going to join.
00:51:49Oh, good girl!
00:51:51Well done.
00:51:52Well done, baby.
00:51:53Yeah, good.
00:51:54Good, yeah, good.
00:51:56Oh, I'm glad I got through the cook.
00:51:59I felt fine throughout the whole cook,
00:52:01but it's just the idea that, you know,
00:52:03you could go home on the back of this.
00:52:10Good luck, laws.
00:52:18Here she is.
00:52:19Hey, Laura.
00:52:19Hello.
00:52:20Hello.
00:52:20Laura, what's your dish?
00:52:30Uh, so it's a squid and fennel noodles with a fennel dashi and a fennel seed oil.
00:52:36And so where exactly is the fennel seed?
00:52:41Wait, isn't it?
00:52:42I think is the real question.
00:52:43Great.
00:52:45This is the closest you've come to leaving the competition so far.
00:52:49Yeah.
00:52:49How does that make you feel?
00:52:52Um, slightly terrifying, to be honest.
00:52:55Um, oh, God.
00:52:58I just feel like I've given up so much of my life for this competition and I don't regret that decision in all three times at all.
00:53:09I just, like, I know I'm good enough to win it and I think both times I've made silly decisions and it's come down to something that I know I could have fixed and I would like to end a large chapter of my life on a high.
00:53:28Yeah.
00:53:30Yeah.
00:53:31No matter what happens, Laura, we all think you're a phenomenal cook.
00:53:35Can you please finish your dish for us?
00:53:36Love to.
00:53:38Oh.
00:53:38There's so much writing on this dish.
00:53:42You just start questioning, is there enough fennel seed?
00:53:44Is it too much fennel?
00:53:45Is that squid cooked right?
00:53:47I've got the angel in me going, like, this is an absolute banger of a dish and I know it's going to be elite.
00:53:54Thanks, Laura.
00:53:56Enjoy.
00:53:56But then I've got the devil sitting on my shoulder going, this could be the last experience you ever have in this kitchen.
00:54:01Oh.
00:54:26I bloody love that.
00:54:31I bloody love that.
00:54:32The initial flavour that you get is deep roasted fennel seed.
00:54:37And that was the question mark for me.
00:54:39How is this going to play out?
00:54:40Because there's all sorts of fennel going on.
00:54:42And I was worried that the fresh fennel elements would take over that fennel seed.
00:54:46But nah, that fennel seed salt that she made with the anise seed and the roasted fennel seeds is just everywhere, littered throughout that dish.
00:54:55I feel a bit differently to you, Andy.
00:54:59I bloody, bloody love it.
00:55:01The fact that she could get the seeds to really shine through shows that she was really thinking about how she could hero this.
00:55:11What I like the most is the smell and the flavour and the colour of the oil.
00:55:20What amaze me too is the squid.
00:55:23It is so perfectly cooked.
00:55:25And to turn a dashi so quickly with so much depth, so concentrated of flavours, this is a phenomenal dish.
00:55:40Just walking up to the judges right now.
00:55:43Ilana.
00:55:43Ilana.
00:55:44Looking down at my dish and I'm just thinking, this could be it.
00:55:50Do you want to finish your dish?
00:55:51Yes.
00:55:51I'll do that for you.
00:55:52You have so much joy coming into this.
00:55:55Kitchen.
00:55:57And to think that you've put it all on the line in one challenge.
00:56:07Ilana, what did you make?
00:56:09So I've made a burnt fennel seed meringue with a sour cherry sorbet, some little candied fennel, a little bit of crispy katafi, a honey and vanilla creme diplomat and some masala strawberries.
00:56:23Wow.
00:56:25Has this competition, has it been different this time?
00:56:30Having kids, you know, what do you think they're going to think?
00:56:33Because I feel like you've kind of surprised yourself at the things that you've been able to create.
00:56:38They're going to be expecting a lot more high-end desserts at home, I can tell you.
00:56:42I think for them, they're just so proud.
00:56:48Like you said, I've totally surprised myself.
00:56:52I've felt like I've had imposter syndrome since the moment I walked through those doors.
00:56:56I can tell you now, you are not an imposter in this kitchen.
00:57:00I think that you've cooked some of the most unique, interesting, bloody delicious desserts that we've seen in the competition ever.
00:57:07Unique flavour combinations is what you've come to be known for and I think there's going to be a couple in there.
00:57:13We can't wait to taste.
00:57:15Thanks.
00:57:15Thanks, Alana.
00:57:15Thanks, Alana.
00:57:21What do you guys think?
00:57:22Love it.
00:57:23I love the look of this.
00:57:24I love the tones.
00:57:25And I just know it's going to be interesting because it's from her.
00:57:28My question is, have all these different flavours taken away from the fernal seed?
00:57:34Let's find out.
00:57:51I really enjoyed a lot of the elements on Alana's dish.
00:57:55I really loved the sour cherry sorbet and how sharp it was.
00:57:59I love those little crispy bits of kataifi that she'd cooked in ghee.
00:58:03I love those little bits of candied fennel stalk as well, adding crunch, like fresh crunch to the dish.
00:58:08Yeah, look, it looked a million bucks, but I don't think it's come together.
00:58:13Especially the fennel seed.
00:58:15Yes, it's there.
00:58:16It's just fighting so hard with so many other flavours on this dish.
00:58:20With all of those flavours around the plate, it's drowned out the fennel.
00:58:25Yeah.
00:58:32Laura, Alana, sadly, someone needs to go home.
00:58:38One of you presented us with a bowl of food that was so good, it made us emotional.
00:58:45On the other hand, the cook being eliminated brought us a dish that looked exquisite.
00:58:54But unfortunately, as good as the other flavours were, they competed with the fennel seed.
00:59:01It's for those reasons, I'm sorry to say, Alana, you're going home.
00:59:14I'm so sorry.
00:59:15Alana, I know you came back to win.
00:59:22And even though you've fallen short, the cook you've become, the growth we've seen from you,
00:59:28some of the flavour combinations that you've put up have just blown our minds.
00:59:32Yeah.
00:59:33They shouldn't work.
00:59:34They defy logic.
00:59:36It's been such a joy to watch your talent unfold and get to know you.
00:59:40I just want you to know it's really hard to see you go.
00:59:44And it's so lovely to see how much grace you have always.
00:59:47You're just going to be really missed.
00:59:50I really enjoyed meeting and getting to know you all and all these guys as well.
00:59:55Yeah, it's just been incredible just to create some really nice friendships.
01:00:01Schneze, what are you going to miss from Alana?
01:00:02Oh, everything.
01:00:04She's been my girl from day one.
01:00:06She's always that, yes, girl, okay, last minute walk, last minute drink, last minute dinner.
01:00:11I have hundreds photos of her napping in every possible spot.
01:00:16And that's a proof of solid friendship, honestly.
01:00:19And she's such a joy to be around.
01:00:20I'm definitely going to miss her.
01:00:23Alana.
01:00:24Have you had a good holiday from the kids?
01:00:26Oh, my gosh.
01:00:28My brother literally said to me, you are not going to know yourself when you go back.
01:00:32It's going to be so loud.
01:00:34At the moment, I can actually just hang the phone up.
01:00:37And they're screaming at my mom.
01:00:38You don't necessarily have to tell them you got eliminated.
01:00:45I have thought of that, don't worry.
01:00:49Alana, I'm sorry to say, but for now, it's time to say goodbye.
01:00:54I might not have come out on top this time, but I'm so grateful for all of these skills
01:01:02that I've learned.
01:01:04Thank you very much.
01:01:06Alana, 14 years ago, would never have had the courage to do the dishes that Alana, present
01:01:12day of day, is currently doing.
01:01:14Oh, well done.
01:01:16Oh, I can't wait to see what you guys cook.
01:01:19I'm just so excited to take all of that that I've learned of myself, of my cooking ability,
01:01:26and just keep building on that as soon as I get out of this kitchen.
01:01:31This week on MasterChef Australia...
01:01:37Here we go.
01:01:38O-M-G.
01:01:41A-B-C-T-O-M-G.
01:01:44It's a week of immunity.
01:01:46Woo!
01:01:47Love the sound of that.
01:01:48This is going to be good.
01:01:49I'm so excited.
01:01:50I'm so excited.
01:01:51And it's more important than ever.
01:01:54Immunity at this point in the competition is everything.
01:01:57Because without it, a favourite could be going home.
01:02:04The only person who can shield you from elimination is you.