MasterChef Australia S17 Ep44

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MasterChef Australia S17 Ep44  #CinemaSeriesUSFilm   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00:00Previously on MasterChef Australia...

00:00:03Welcome to Doha!

00:00:07Doha dished up one extraordinary week.

00:00:11I can't believe we're actually here.

00:00:12I'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...

00:00:37of everything I've tasted in Doha.

00:00:39With winning dishes for Callum, Jamie, Ben and Opinder.

00:00:45Oh my God!

00:00:47Tonight, four incredible competitors...

00:00:52face a nail-biting elimination.

00:00:56And participate..

00:00:58frightened...

00:00:59Dish!

00:01:03What the motive were really is that lozen us.

00:01:03It's the most likely is that you cannot control over on a ship.

00:01:07Of all the people...

00:01:09Rumerous!

00:01:11And...

00:01:12I'll...

00:01:15But...

00:01:16it's nice to be home

00:01:27this home

00:01:29Doha was absolutely incredible

00:01:33but feeling so good to be back in the master kitchen

00:01:38oh god

00:01:39not in a black apron though

00:01:40so that's definitely dampening the mood

00:01:42the benches are facing each other

00:01:54that scares me a little bit

00:01:56because definitely looks like we have a battle on our hands

00:01:59we're back

00:02:01back to black

00:02:03well that trip

00:02:04it was an experience of a lifetime

00:02:07but now

00:02:10it is back to business

00:02:12back to win

00:02:13I know the bond between you all is super strong

00:02:19but today

00:02:20you are going head to head

00:02:23in a MasterChef duel

00:02:25we are putting you into two pairs

00:02:31in the first round

00:02:33you'll be battling it out

00:02:351v1

00:02:37each pair will be using the exact same ingredients

00:02:42if you win your duel

00:02:43you'll be safe

00:02:44if you lose

00:02:46you'll be cooking in round two

00:02:49in the final face off

00:02:51where someone will be going home

00:02:52oh my gosh

00:02:53so it goes from a 25% chance

00:02:54to a 50% chance of going home

00:02:56yep

00:02:56that's fun

00:02:57that's real fun

00:02:58there's four of us cooking

00:02:59in an all-in elimination

00:03:01oh

00:03:02it's not where you want to be

00:03:05one small mistake

00:03:06one little slip up

00:03:07can send you home

00:03:08I learnt this

00:03:11the hard way

00:03:12this is so hard

00:03:15I was on season 6

00:03:17and season 12

00:03:18and I came second twice

00:03:21nougat itself

00:03:23is supposed to be cut up

00:03:24in very small pieces

00:03:25so the first dish

00:03:27I was eliminated on

00:03:28was Peter Gilmore's

00:03:29chocolate ethereal

00:03:30because I didn't cut my nougat

00:03:32I'll never forget

00:03:33texture of the ice cream

00:03:38I think it feels a bit icy

00:03:40the second time

00:03:42in Back to Win

00:03:43was my Jerusalem artichoke ice cream

00:03:46it's unfortunate

00:03:47because the flavours

00:03:48are fantastic

00:03:48beautiful

00:03:49it's a little too icy

00:03:51deffo

00:03:53Amelia

00:03:54you are the winner

00:03:56of MasterChef The Twin

00:03:58I'm sorry

00:04:06I'm sorry

00:04:07I'm sorry

00:04:09I'm sorry

00:04:10I'm sorry

00:04:11the would've could'ves

00:04:15and the should'ves

00:04:16I think I'll be thinking about

00:04:17why I came second twice

00:04:18for the rest of my life

00:04:19I know the exact points

00:04:21in both seasons

00:04:21where I went wrong

00:04:23which I think is a great thing

00:04:24to learn from your mistakes

00:04:25so hopefully I've learned

00:04:26enough mistakes

00:04:27to not stuff it up this time

00:04:29at this point

00:04:32in the competition

00:04:33every cook

00:04:35counts

00:04:35so let's see

00:04:37who you're up against

00:04:38grab a token

00:04:39out of this bag

00:04:40and stand next

00:04:41to your opponent

00:04:41good luck

00:04:44thank you

00:04:45thanks

00:04:45what have we got ladies

00:04:50good

00:04:52okay

00:04:53alright

00:04:54so

00:04:55Sarah

00:04:56you're going head to head

00:04:57with Alana

00:04:58and Snezh

00:05:00you're up against Laura

00:05:01Snezh and Laura

00:05:03you'll be duking it out

00:05:07with

00:05:07hazelnuts

00:05:11hazelnut

00:05:14I love that

00:05:15hazelnut

00:05:18is definitely my strength

00:05:19I know what hazelnut

00:05:20works well with

00:05:21but then again

00:05:22hazelnut's a Laura strength

00:05:24it's such an Italian staple

00:05:26come on

00:05:27every Italian dessert

00:05:28has a hazelnut in it

00:05:29I'm like

00:05:29she's going to kill this

00:05:30Sarah and Alana

00:05:33you'll be fighting it out

00:05:37with

00:05:37horseradish

00:05:42ooh

00:05:42okay

00:05:44okay

00:05:45mm-hmm

00:05:45two very distinct ingredients

00:05:48really think about

00:05:50how you're going to use them

00:05:51show us what you can come up with

00:05:54we're giving you 75 minutes

00:05:57the pantry and garden are open

00:06:01it doesn't matter who your opponent is

00:06:04you're all in for one hell of a fight

00:06:06your time

00:06:09starts

00:06:10now

00:06:11oh god

00:06:14it's got to get

00:06:15things up

00:06:16my brain's not working

00:06:18what do I do

00:06:19what do I do

00:06:20oh

00:06:21where did the cocoa butter go

00:06:23let's go Luzzi

00:06:25choose Nuzzi

00:06:26it's really hard to imagine

00:06:28any of these four

00:06:29leaving today

00:06:30everyone can feel the tension here

00:06:32yeah

00:06:33you can feel how much it means

00:06:34to these four and how fierce they're going to compete to get this done

00:06:37it's such an interesting one for me because normally in an elimination

00:06:41you're up against like four or five you know

00:06:43and you just need to be better than one of those

00:06:46but today it's like in this first round

00:06:48you look an eye to eye at your opponent

00:06:50and you need to beat them it is 1v1

00:06:52I've got a feeling all four of them are going to go all out today

00:06:55yeah

00:06:55I 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

00:07:02hope nobody has chewing gum

00:07:06nice work Luz

00:07:08I'm pretty nervous going up against Schnezz

00:07:12I mean whenever you're facing each other in a cook-off

00:07:17terrible things happen I feel

00:07:19it's like when you're looking your opponent in the eyes

00:07:22that's stressful

00:07:24oh the bread queen is back

00:07:30this is delightful

00:07:33Schnezz is so much fit

00:07:35she literally just finished the last season

00:07:37it's delicious

00:07:37it's really really good

00:07:40and she's come straight into this one

00:07:43so she's all guns blazing

00:07:45this is yams dumplings with ure plum

00:07:49she's cooking some of the best fruits she's ever cooked

00:07:51do you want a job?

00:07:53yes

00:07:53but also the competition is seen

00:07:56I made kumuraj

00:07:58it's a pasta veal

00:08:00fregula soup with baccala and bibis

00:08:03I'm honestly terrified to be cooking against it

00:08:06don't tell me I'm not

00:08:07my ingredient that I need to use today is hazelnuts

00:08:12so I'm going to make a dessert

00:08:14I'm going to do a salted hazelnut gelato

00:08:17it's a Montenegro

00:08:18a brown butter hazelnut cake

00:08:20and I'm just adding like a little riff on that

00:08:23I'm going to add some kwandongs in there

00:08:24so I just feel like I can't make something without a little native spin sometimes in life

00:08:28the first thing I crack onto is making my salted hazelnut gelato

00:08:33I need to roast these nuts off and then infuse them into the milk

00:08:37blitz that up to flavour the milk

00:08:39before I make the gelato with some hazelnut paste and all the usual suspects

00:08:43ok that, that, that, that, a little bit of salt

00:08:47I'm now working on my Amaro Montenegro syrup that the Kwandongs will cook in

00:08:52Kwandongs are a native Australian peach

00:08:55so you get this really nice fresh tartness

00:08:58and bringing that into a dish that's got chocolate, hazelnuts, orange and the Amaro Montenegro

00:09:03could be super risky or it's going to work really well

00:09:06Hi Laura

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

00:09:13My favourite nut in the nut family

00:09:15What is the dish with your beloved hazelnuts?

00:09:18Alright, so I'm doing a dessert

00:09:19I'm kind of like playing on like Northern Italian flavours

00:09:23Um, so I've got hazelnuts, Montenegro, orange, chocolate

00:09:28but then I'm just adding in something very me

00:09:31Right, which is?

00:09:33Kwandongs

00:09:33Have you paired hazelnut chocolate and Kwandong before?

00:09:37Never

00:09:37Never?

00:09:39No

00:09:39So what do you think that is going to be like?

00:09:42Um

00:09:43How are they going to work together?

00:09:44Well, that's a, that's a great question Andy

00:09:46Can you ask me in about 35 minutes?

00:09:49Good luck

00:09:50Thank you

00:09:50Good luck, please

00:09:51Hey Lose

00:09:53Can I grab some, Lose?

00:09:55Can I grab some of those, some of hazelnuts?

00:09:57Yeah

00:09:58Yeah, hazelnuts

00:09:58Yeah, I'll come and get them

00:09:59Yeah, come get some

00:10:00Go for it

00:10:04Because I only had the, the other ones

00:10:06Yeah, thank you

00:10:08Teamwork

00:10:10My immediate thought is a dessert

00:10:13But then I'm thinking Laura is Italian

00:10:16Hazelnut is in her blood

00:10:18She's going to have dessert 100%

00:10:20I need to think outside the box

00:10:23I need to think outside the box

00:10:23Oh, this is salmon

00:10:25What did I, how did I pick up salmon?

00:10:28And I'm going to make a hazelnut crusted cot

00:10:31With beautiful hazelnut boroblomb

00:10:33I can feel the pressure in the room

00:10:3558 minutes to go

00:10:37Come on, let's go

00:10:38Oh, guys

00:10:39Let's do it, guys

00:10:40It's a weird time point

00:10:43I think we have 58 minutes

00:10:43I'm closer up

00:10:4415 minutes

00:10:47And everybody's already cooking

00:10:48And I'm just coming with my ingredients

00:10:50I really need to pick up my pace

00:10:52So first thing I do

00:10:53Is I cut the beautiful fillet of my fish

00:10:56I get the bones

00:10:59And put them with aromatics

00:11:00In a boil

00:11:01To make a stock

00:11:02For cook of my vegetables

00:11:03Next thing to do

00:11:05Is get started

00:11:06With my boroblomb

00:11:07I never heard of hazelnut and boroblomb

00:11:09Together before

00:11:10But I'll make it work

00:11:11Huge risk today

00:11:14I'm cooking boroblomb

00:11:15For a French man

00:11:16And I'm completely changing it

00:11:19Nice, Sarah

00:11:26Thanks

00:11:27Going, girls

00:11:28I'm coming off the back

00:11:29Of a couple of rough cooks

00:11:31In Doha

00:11:31And I'm up against Alana

00:11:33But I feel like my superpower

00:11:35Is staying calm in this kitchen

00:11:37So I'm back in the right frame of mind

00:11:39I love a bit of horseradish

00:11:41For me, when I think of horseradish

00:11:43It instantly kind of goes down

00:11:45That beef bar

00:11:46And I am making some savoury doughnuts

00:11:49So savoury doughnuts

00:11:51A horseradish cream

00:11:52Stuffed inside

00:11:53A little beef glaze on top

00:11:55A little bit of pea puree underneath

00:11:57Then some seared wagyu

00:11:58Seared beef on top

00:11:59So a few different elements

00:12:00Coming together for that one

00:12:01The most important step of this dish

00:12:04Is to get these doughnuts proving

00:12:06It's a 75-minute challenge

00:12:07So I'm under time pressure with that

00:12:09That's, I'd say, 0.1

00:12:10I'm sure Alana is going to lean into her strengths

00:12:14And go for a dessert

00:12:15But I am going to battle it out for round one

00:12:18And I have to be sad

00:12:20I am not going into round two today

00:12:23My plan is to give the judges

00:12:25A beautifully tasty dish

00:12:27And something that really is so unique

00:12:29That it beats Sarah's

00:12:31Sarah's been in the MasterChef kitchen

00:12:39Competing three times

00:12:41Let's go, Sarah

00:12:42And she's had this incredible career

00:12:45Here in Australia and in India

00:12:47The smokiness

00:12:49I love that she used that traditional method

00:12:52It's so cool

00:12:53Sarah knew she had to cook us

00:12:55One of the best butter chickens we've ever had

00:12:57And she did

00:12:58She pairs flavour

00:13:00Vegemite Burblanc

00:13:01Is loaded with all the things we love

00:13:03She comes up with these amazing combinations

00:13:06And textures

00:13:07She always looks so graceful in the kitchen

00:13:09She is one of the best cooks in this kitchen

00:13:14Alana

00:13:17Hello

00:13:17You're up against Sarah

00:13:19With horseradish

00:13:20What's your strategy?

00:13:22I'm going dessert

00:13:22Going dessert

00:13:23Going dessert

00:13:24With a, yeah, horseradish dessert

00:13:25I just think that

00:13:26For me to stand out

00:13:28In this jewel

00:13:28I need to go with

00:13:31My best foot forward

00:13:32And that's dessert

00:13:33So that's what I'm doing

00:13:34I'm doing a horseradish ice cream today

00:13:35Yeah

00:13:36What else?

00:13:37To go with

00:13:37I've got a really beautiful

00:13:38Soaked 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

00:13:42Going on there as well

00:13:43Have you ever had a horseradish dessert?

00:13:46Yeah, with wasabi

00:13:47I did a wasabi ice cream

00:13:48How did that go down?

00:13:50Not great

00:13:51Oh no, don't you know we have

00:13:52It's important

00:13:54The big hitting flavours in your dessert

00:13:57Are you certain they all go together?

00:13:59I'm pretty certain

00:14:00They're all going to go together

00:14:01But I know that

00:14:02I'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

00:14:09Thanks, ladies

00:14:10I'm nervous for myself now

00:14:14That the judges

00:14:15Have talked about their concerns

00:14:17I know this dish is so out there

00:14:20And these flavours

00:14:21Are risky

00:14:22And you will never see it on a menu

00:14:24But for me to win today

00:14:26I need to make them work

00:14:28Think you can be the next MasterChef?

00:14:38Only one way to find out

00:14:39Applications are open now

00:14:41Head to the link below and apply

00:14:42We'll see you in the kitchen

00:14:44Wow, you could hear a snooze drop in here

00:15:05A moment

00:15:05Oh, game on

00:15:15We have two super exciting jewels on our hands

00:15:18We've got Schneze v. Laura

00:15:20Laura's going for dessert

00:15:22She's going to be doing a multitude of different elements

00:15:24She's talking about using hazelnut paste

00:15:27To fold through the gelato

00:15:28A lot of fat in the hazelnut paste

00:15:30So how will that react?

00:15:31It actually does sound like

00:15:33Quite a conventional dessert in many ways

00:15:34Because she's got the feneltier

00:15:35The ice cream and all that

00:15:36But it's just all those little tiny twists

00:15:39That she puts in there

00:15:40Yeah

00:15:40The Laura-isms, if you want to say

00:15:42She's giving it her little twist

00:15:44Yeah

00:15:44Schneze, she's got the hazelnuts in two spots

00:15:47Right?

00:15:48The hazelnut beurblanc

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

00:15:54And do a hazelnut crumb over the top of that

00:15:56She's got vision

00:15:57She has

00:15:59When you 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

00:16:05You've got Alana v. Sarah

00:16:07I mean there's a lot of invention in Sarah's dish

00:16:09Because she's riffing on a classic thing

00:16:11Those flavours make so much sense

00:16:14How 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

00:16:23Could become one of those master chef

00:16:24Mega wins or mega fails

00:16:26Yeah

00:16:26How it goes

00:16:27How you going girl?

00:16:30Good, how are you?

00:16:31Oh my god

00:16:31You're punching on ice cream?

00:16:33Yeah

00:16:34That's the way

00:16:34Horseradish ice cream

00:16:36When the judges taste my dish

00:16:39I want them to first taste that sweetness of the ice cream

00:16:42And then all of a sudden that horseradish flavour will take over at the end

00:16:46I know that there's big flavours

00:16:48The judges have reaffirmed that for me

00:16:52But I love big flavours in a dessert

00:16:54I'm not about subtlety

00:16:55So go big or go home is going to be my motto today

00:16:57My biscuit is now cooked

00:17:00I want it to be slightly fluffy

00:17:02Almost halfway between a biscuit and a dense cake

00:17:06But then brushing it with this really beautiful syrup

00:17:09Is going to give it a lovely flavour

00:17:11Oh, nice Alana

00:17:13Nice Alana

00:17:13Nice work girl

00:17:15I've got my ice cream on churning

00:17:17My goat's curd has started

00:17:19There's obviously quite savoury flavours with that goat's curd

00:17:22And the horseradish is quite punchy

00:17:24But yeah, it's just about trying to balance it all out

00:17:26Oh, the doughnuts look alright

00:17:32They look good

00:17:32Yeah

00:17:33Nice work, Sarah

00:17:34Thanks

00:17:35Great

00:17:36Come on, keep pushing

00:17:3815 minutes to go

00:17:41Go girls

00:17:4430 minutes left

00:17:49And feeling alright at the moment

00:17:50I'm doing a savoury doughnut

00:17:53With the horseradish cream

00:17:54Stuffed inside the doughnut

00:17:56Got a little kiss of horseradish

00:17:58Which I like

00:17:58A little glaze on top

00:18:00And then nice slices of seared wagyu

00:18:03My doughnuts have risen

00:18:04So I'm going to get those in the deep fry very shortly

00:18:07I have no idea

00:18:08I can't see what Alana is doing

00:18:10But I feel like she's looking pretty focused

00:18:14Yeah baby

00:18:16Yeah baby

00:18:16Alana's strengths are in experimenting with flavours in desserts

00:18:21I 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 bun with an artichoke and mascarpone ice cream

00:18:39And 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

00:18:55I am throwing everything at it

00:18:57And I have to get my doughnuts into the fryer

00:19:00Here's the doughies

00:19:05Yeah they're working

00:19:06Working?

00:19:07Yep

00:19:07Puffing up nicely

00:19:09They look like eggs

00:19:09Little mini ones

00:19:12So are they a little Indian thing or?

00:19:14Oh is it a Sarah thing?

00:19:15Yeah it's a Sarah thing

00:19:16Watch out it's hot

00:19:19I'm like no fear of any oils

00:19:22My 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

00:19:30I'm feeling really really good actually

00:19:32Game on that's for sure

00:19:33Time is ticking away

00:19:35You have 20 minutes to go

00:19:37Come on let's go

00:19:38Come on guys

00:19:39So much to do

00:19:46Not enough time

00:19:48The most challenging element for me today is that broad block

00:19:52This is a make or break

00:19:54As 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

00:20:03How does that taste Nesh?

00:20:05It's actually yum

00:20:06It's unexpected

00:20:09It's like savoury

00:20:10Sour and like um

00:20:13Earthy

00:20:14And my second challenging point here is cook on that fish

00:20:17And make sure that crust is perfect crunchy and not burnt

00:20:21My plan is to separate skin

00:20:24And then finish off this hazelnut crumb

00:20:27There is a one in four chance of going home

00:20:32You have 15 minutes to go

00:20:34Cooking a fish skin in a sandwich press is a next level crispiness

00:20:43It's a revolution

00:20:44If I'm going to win this today

00:20:46If I'm going to win against Laura

00:20:47I need to elevate everything I do

00:20:51How you going Snez?

00:20:53Yep pumping

00:20:54How are you?

00:20:55Yeah good

00:20:55What was I doing?

00:21:01Let's go Lozzy

00:21:02So I'm looking at my gelato and it's definitely doing its thing

00:21:06It's thickening

00:21:07It's wrapping itself around that paddle

00:21:09And it's looking really good

00:21:10So I decide to give it a taste

00:21:12Instantly my heart sinks

00:21:32Because this is icy

00:21:37The texture is not right

00:21:40I don't know what's happened

00:21:42It's not right

00:21:50Loz it's a fat content

00:22:02Yeah it's wrong

00:22:03You got 11 minutes Laura

00:22:06Yeah I know

00:22:07So this is really icy

00:22:16It's unusual

00:22:18You're not going to use it?

00:22:19No I can't

00:22:20Because that's a big hazelnut component in your dish

00:22:23Yeah

00:22:24What's the plan?

00:22:25My stomach is in a knot

00:22:35And I don't know what to do

00:22:37So this is really icy

00:22:51What's the plan?

00:22:53What's the plan?

00:22:57Um

00:22:57All I want to do right now

00:22:59Is curl up into a ball

00:23:01And like cry my heart out

00:23:03And run away

00:23:03But I can't do that

00:23:05I'm just going to

00:23:06I'm just going to

00:23:06Almost 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

00:23:19No you've only got 10 minutes

00:23:20Yeah

00:23:21Can I pull something together

00:23:23In these last 10 minutes

00:23:24That's going to replicate

00:23:25That gelato

00:23:27Bring a hazelnut element

00:23:28And hopefully save this dish

00:23:30I don't know

00:23:32Laura

00:23:33I can tell you rattle

00:23:35Pull it together

00:23:35Take a breath

00:23:36Focus

00:23:37Because you can do this

00:23:39How does that taste, Neji?

00:23:46Oh

00:23:46You happy, girl?

00:23:49Yum

00:23:49I'm looking at this crumb

00:23:52And 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

00:23:59Let's go

00:24:00This is getting serious

00:24:10Five minutes to go

00:24:11Let's go, Lozzy

00:24:20Come on, mate

00:24:21Just keep going, Loz

00:24:22Keep going

00:24:23Let's go, Laura

00:24:23Just make it the best you can, Loz

00:24:25You can do it, Laura

00:24:29Come on, mate

00:24:29Let's go, Laura

00:24:30Come on, girl

00:24:32How does that ice cream taste, Lana?

00:24:37Yeah, it's good

00:24:38A little bit of white chocolate

00:24:39Just a little bit of that

00:24:40Amazing

00:24:41Flattish

00:24:41Yeah, perfect

00:24:42Really nice

00:24:42The end of the cook is so close

00:24:46But I've only just got enough time to plate it up beautifully

00:24:49The soaked almond biscuit goes first into the bowl

00:24:53Then 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

00:25:04And for me to beat Sarah

00:25:05I need to really elevate this dish

00:25:09So I'm adding some celery oil

00:25:14Because 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

00:25:25Come on, guys

00:25:26Nice work, Laura

00:25:28Come on, Sarah

00:25:30Last few minutes

00:25:32And I'm really happy with all my elements

00:25:34I've got my doughnuts that I've tossed in

00:25:36Haraway salt

00:25:37I've got to pipe just the right amount of horseradish cream in the centre

00:25:41A pipe of the pea puree

00:25:43That sticky blaze on top of my doughnuts

00:25:47And then layer it with the beef as well

00:25:49Nice work, Lossie

00:25:51It's all right, girl

00:25:54It's so not

00:25:58The first thing that goes onto the plate

00:26:00Is my hazelnut financier

00:26:02On top of that

00:26:03I'm going to pipe the whipped chocolate ganache

00:26:06And sitting on top of that

00:26:07Is all those beautiful halves of that guandong

00:26:09I 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

00:26:21I'm truly gutted with this dish

00:26:23Time is running out

00:26:30One minute to go

00:26:31God, it's so well cooked

00:26:36I'm starting with my fish on the bottom

00:26:39With my beautiful beurre blanc sauce

00:26:41And I finish it off with my gorgeous little mushrooms

00:26:44And a half of the carrot just sitting there

00:26:47What else do I have?

00:26:49I still had this beautiful fish skin

00:26:51So I cut the nice fine strip

00:26:53Oh my god, it's so good

00:26:56And I put it on my plate

00:26:57So shaky

00:26:58And I'm so happy with what I see

00:27:01Just hope I've done enough

00:27:03To survive this round one

00:27:04Oh my god, how much time?

00:27:07The battle is over in ten

00:27:09Nine, eight, seven, six, five, four, three, two, one

00:27:19Oh my god, I have no idea

00:27:26What happened?

00:27:39Is Laura okay?

00:27:41Are you all right?

00:27:43Oh, no, no, no, no, no

00:27:44You're incredible

00:27:45It doesn't matter

00:27:45I think we've gone so well

00:27:53It's okay, it's okay

00:27:55Shake it off

00:27:55You've got this

00:27:58You've got this

00:27:59Oh, thank you

00:27:59What's up?

00:28:02I just, deep down, have this feeling

00:28:07Sorry

00:28:07I'm going home today

00:28:10I know

00:28:12I'm just so broken

00:28:13Sorry

00:28:33I know it looks like

00:28:36I'm getting emotional over a goddamn ice cream

00:28:39Like, the picture is so much bigger

00:28:41You're doing this with almost one year old little girl

00:28:45You had a baby like

00:28:46I know

00:28:46I feel like coming back here

00:28:48I've given up spending the first six months of my daughter's life with her

00:28:53And it's just all the emotions of everything

00:28:58Coming back for the third time

00:29:01Not being around Florence

00:29:03Just like

00:29:04You got this, you got this

00:29:07Honestly

00:29:08You're incredible

00:29:09Well, four incredible cooks

00:29:16Two intense battles

00:29:17Let's see who's come out on top

00:29:20Schnezz and Laura

00:29:21In your duel

00:29:22You were cooking with hazelnuts

00:29:23We'd like to taste your dish

00:29:25Schnezz

00:29:26Thank you

00:29:28So today I made

00:29:35Hazelnut crusted fish

00:29:37Hazelnut bourre blanc

00:29:39Crispy fish skin

00:29:40And sorted carrots

00:29:42And mushrooms

00:29:43I think it looks really refined

00:29:45Thank you

00:29:46It's very considered

00:29:48And I think it looks beautiful

00:29:51All right, should we taste the dish?

00:29:54Yeah, let's go

00:29:55Are you nervous?

00:30:08Very nervous

00:30:09Are you?

00:30:10Yeah

00:30:10Schnezz

00:30:22Your beurre blanc

00:30:27Because it's a bit of my little specialty

00:30:30That was probably the very best one we had for a very, very long time

00:30:38Thanks, Chef

00:30:39I love the introduction of the nutty pest into your sauce

00:30:43That was very clever and just perfect

00:30:46The cook on the fish is money

00:30:51Money, money, money

00:30:53You've kept those hazelnuts just caramelised, not burnt

00:30:56And then the flesh of the fish is just melting in your mouth

00:31:00I also love that you put those little veggies on

00:31:02Yeah

00:31:03They're done in such a refined, petite way

00:31:06And I think this dish

00:31:07Hazelnuts aside

00:31:09Just shows such a wonderful evolution of you

00:31:11Thank you

00:31:12You should be really proud

00:31:12Thanks, Sophia

00:31:13Nice, Schnezz

00:31:14That's it

00:31:15Well done, Schnezz

00:31:16Well done, well done

00:31:19Good job

00:31:20Next up, Laura

00:31:22Laura

00:31:23I've made a hazelnut and brown butter financier

00:31:36A whipped duck chocolate ganache

00:31:38Bondongs cooked down some Montenegro

00:31:40And a salted hazelnut and muscatoni whip

00:31:43It was a bit emotional after the cook

00:31:47Yeah

00:31:47Because mascarpone wasn't plan A, was it?

00:31:51No

00:31:52Yeah, it's just frustrating

00:31:55I think I know why

00:31:59Because I was in the room

00:32:01When it happened last time in this kitchen

00:32:05Yeah

00:32:05Probably cost you lifting that trophy

00:32:09Yeah

00:32:10How brave you are

00:32:13Laura, this combination is just so you

00:32:36I love the sharpness of the Guangdong

00:32:38With the bitterness of the Montenegro

00:32:41The way you incorporated those Guangdongs is just so delicious

00:32:45They've got this wonderful astringency to them

00:32:47And 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

00:32:59But I think you needed to punch harder with the hazelnut

00:33:05When you've got a dark chocolate

00:33:07And when you've got Montenegro

00:33:09And when you've got an intense native Australian ingredient

00:33:12You need the hazelnut component to match up in its intensity

00:33:15And for me that was just too subtle

00:33:18It is friggin delicious

00:33:21The use of the Guangdong chocolate and the hazelnut

00:33:25Is off the charts

00:33:27I love it

00:33:28It's so interesting

00:33:29It's so uniquely you as well

00:33:31I don't know whether it's because we knew that there was a salted hazelnut gelato

00:33:40Coming our way or not

00:33:41Yeah

00:33:42But I think I miss it

00:33:45I wanted the luxury of that element

00:33:52Well done

00:33:54Thank you

00:33:54We're doing this

00:33:55In the battle of Sarah versus Alana

00:34:02You were cooking with horseradish

00:34:04We'd love to taste your dish

00:34:05Sarah

00:34:06What have you made Sarah?

00:34:17I've made savoury doughnuts

00:34:19Stuffed with horseradish cream

00:34:21Seared wagyu

00:34:22With a pea puree

00:34:23And a red wine glaze

00:34:24That's pretty much exactly what I wanted to see

00:34:28From the brief

00:34:30That doesn't happen very often

00:34:31Sarah

00:34:48The doughnuts were perfection

00:34:51So fluffy

00:34:52And just gorgeous mouthfeel

00:34:54And I love the play on beef and horseradish

00:34:57I really loved how much horseradish was in my little doughnut

00:35:01I loved all the elements

00:35:02The little garnish of watercrest

00:35:04Add to the spice hit

00:35:05You've got this beautiful rich glaze over the top

00:35:08That kind of looks like chocolate

00:35:09So I get the reference back to the doughnut

00:35:11Your meat is so beautifully sliced

00:35:14And it's thin

00:35:15And you can, you know, work your way through the flavour

00:35:17And I've just got a little, like, tickling sensation in my schnoz right now

00:35:22From the horseradish

00:35:23Which I really love

00:35:24It was exactly how it was meant to be

00:35:26So props to you

00:35:27Thank you

00:35:28We'd like to taste your dish

00:35:36Alana

00:35:37I'm looking at my dish as I'm walking up to the judges

00:35:42And I'm really proud because

00:35:44That's me on a plate

00:35:45That's my ideas

00:35:47But I know that I'm kind of walking that fine, tightrope of

00:35:54Is 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

00:36:12Very modern

00:36:14Love that little splash on top

00:36:16Alana, horseradish

00:36:19Two

00:36:19What'd you cook?

00:36:21I've made a horseradish ice cream

00:36:23With goat's cheese cream

00:36:26Soaked almond

00:36:27Biscuit

00:36:27Celery oil

00:36:28And fresh plums

00:36:30Big flavours

00:36:32Let's see if they work together

00:36:33Alana

00:36:55We're supposed to have a bit of suspense

00:36:58Because it's a duel

00:36:59But you know what?

00:37:01I love it

00:37:02Didn't make that much noise

00:37:05But you know what?

00:37:09It's a napkin

00:37:10Ah yes

00:37:13He has to express himself

00:37:15You know what?

00:37:16First I was intrigued

00:37:17Then I become mesmerised

00:37:19And now I'm super impressed

00:37:21And what I love

00:37:23The horseradish is raw

00:37:25In your ice cream

00:37:26And you can get that kick

00:37:28You can get the vivacity

00:37:30Of what horseradish does very well

00:37:32And also it's a beautiful colour too

00:37:34The celery oil is perfect

00:37:37It brings not just the aspect visual

00:37:40But also it's well welcome

00:37:42With the horseradish

00:37:43Alana

00:37:44Alana you smash the balance

00:37:46Of the flavour

00:37:47In that ice cream

00:37:47If chilli has a hot heat

00:37:49Horseradish to me

00:37:50Has a cool heat

00:37:51And when you get that

00:37:52With ice cream

00:37:53Which I haven't had before

00:37:54It's something that's quite exciting

00:37:56It just

00:37:57It wakes you up a little bit

00:37:58I was craving a tiny bit more sweetness

00:38:02A few of those savoury elements

00:38:06Particularly the goat's curd cream

00:38:08Were competing a little bit

00:38:10I think on this occasion

00:38:13You probably just push the savoury

00:38:14A little bit too hard

00:38:16I didn't love the goat's cheese

00:38:19Because I really loved

00:38:21What the white chocolate

00:38:22And the horseradish was doing

00:38:23I get what you were trying to do

00:38:24But for me it was just too tart

00:38:27You've definitely done

00:38:29An unbelievable job in areas

00:38:31But I feel like there was

00:38:32Just too many things

00:38:33You know

00:38:34If you just pulled it back

00:38:35A little bit

00:38:36It could have been

00:38:37An absolute knockout

00:38:38Yeah

00:38:38Thanks Alana

00:38:39Thanks Alana

00:38:40Thank you

00:38:40You had a one in four chance

00:38:56Of going home

00:38:57When you walked in here today

00:38:59For two of you

00:39:00Those odds are about to get tighter

00:39:02First

00:39:05Hazelnut jewel

00:39:07Snedge

00:39:09Silky fish

00:39:11Gorgeous crust

00:39:13And rich nutty beurblanc

00:39:14That was an absolute winner

00:39:16That was an absolute winner

00:39:16Laura

00:39:18Your flavours

00:39:19Technique

00:39:20And textures

00:39:20They were all on point

00:39:22But we were missing

00:39:24The indulgence

00:39:25That we would have got

00:39:26From that gelato

00:39:27And because of that

00:39:29Laura

00:39:29You'll be cooking in round two

00:39:31Oh good

00:39:32Snedge

00:39:33You're safe

00:39:34Now the horseradish showdown

00:39:37This was a really tough one

00:39:39And the decision

00:39:40Was not unanimous

00:39:41Both of your dishes

00:39:44Had positives

00:39:45But one of them

00:39:47Had a few too many flavours

00:39:48Going on

00:39:49The goat's curd

00:39:51Was distracting

00:39:52Alana

00:39:53You're headed into round two

00:39:55Shania, Sarah

00:39:58You're safe

00:39:59Congratulations

00:40:00You can join the others

00:40:01Up in the gantry

00:40:01Thank you

00:40:02Oh my god

00:40:05Sarah

00:40:05That was so stressful

00:40:08Oh dear

00:40:09Laura, Alana

00:40:11It comes down to you

00:40:13And whatever ingredient

00:40:14Is under this cloche

00:40:15You now have

00:40:17A 50-50 chance

00:40:18Of going home

00:40:19I'm thinking

00:40:20That's a 50% chance

00:40:22Of staying

00:40:22In this competition

00:40:23That's my mindset

00:40:25No matter

00:40:26Who wins this duel

00:40:27We're going to be

00:40:29Losing a champion

00:40:29I feel like

00:40:31This is like

00:40:31A huge wake up call

00:40:33Like huge

00:40:34In this round

00:40:36You're going head to head

00:40:38Using

00:40:39Fennel seeds

00:40:43Oh that's such a

00:40:45Wow

00:40:45Oh

00:40:46Oh they smell amazing

00:40:48Wow

00:40:49How's this

00:40:49I love them

00:40:52Go head to way

00:40:55Good

00:40:56You'll have

00:40:5875 minutes

00:41:0075 minutes

00:41:00The garden

00:41:02And the pantry

00:41:03Are open

00:41:03Cook whatever dish

00:41:05You think

00:41:06Will keep you

00:41:06In this competition

00:41:07Just make sure

00:41:09Fennel seeds

00:41:10Features in it

00:41:11Okay

00:41:11Yep

00:41:12Your time

00:41:15Starts now

00:41:16Come on

00:41:17So happy

00:41:21Coming into round two

00:41:28I've still got that like

00:41:30Deflation

00:41:31That broken feeling

00:41:33From round one

00:41:34Like all that trauma

00:41:35And all the build up

00:41:36Of emotion

00:41:36I'm just

00:41:37I'm just still

00:41:39Trying to accept

00:41:40The fact of

00:41:40What's about to happen

00:41:41Like if that was

00:41:42A one round cook

00:41:43I'd be eliminated

00:41:44That's terrifying

00:41:47The smart decision here

00:41:50Is to use fennel seeds

00:41:52In an Italian dish

00:41:53And make a knockout

00:41:55Pasta dish

00:41:56Good luck

00:41:58Yeah

00:41:58Let's go Laura

00:41:59Here she comes

00:42:00Seafood

00:42:01Surely she's going to make

00:42:02After

00:42:03But Alana could just

00:42:04Completely wipe the floor

00:42:05With this

00:42:06So I'm not going

00:42:08Down that track

00:42:10I'm making a dish

00:42:13That is like

00:42:14For me

00:42:15Something that I could cook

00:42:16At the end of this competition

00:42:17And maybe win off

00:42:19And that's what I'm doing

00:42:21But it's something

00:42:22That's so intricate

00:42:23And delicate

00:42:24Like there's so much

00:42:26That could go wrong

00:42:27Like there's almost

00:42:27More can go wrong

00:42:28In this dish

00:42:29Than can go right

00:42:30So I'm going to do

00:42:31A chilled squid noodle dish

00:42:32Do a little

00:42:33Roasted fennel oil

00:42:34Also do a little

00:42:36Smoked fennel

00:42:37Dashi

00:42:38To go with it

00:42:38The charred fennel dashi

00:42:40Is going to comprise

00:42:41Of an actual dashi broth

00:42:43As well as a charred

00:42:44And fresh fennel juice

00:42:46I'm going to combine

00:42:47Both to balance out

00:42:48A broth that's really

00:42:49Deep in flavour

00:42:50With umami rich

00:42:51Japanese flavours

00:42:52Lots of seaweed

00:42:53Charred pipis

00:42:55To add flavour

00:42:56And depth

00:42:57As well as the depth

00:42:59Of flavour you get

00:42:59From charring that fennel

00:43:08Okay ladies

00:43:1160 minutes to go

00:43:13Come on guys

00:43:15Come on Laura

00:43:17Come on Alana

00:43:18This is the worst odds

00:43:27I've had in the competition

00:43:28So far

00:43:29About going home

00:43:30So yeah I am going to

00:43:32Try and get

00:43:33As much of me

00:43:34On a plate as possible

00:43:36Hero those fennel seeds

00:43:38This is a be all

00:43:39And end all cook

00:43:40And I want it to be

00:43:41A dessert

00:43:42It's what I do

00:43:43Really well

00:43:44Go Alana

00:43:44I'm going to be making

00:43:46A burnt fennel seed

00:43:47Pavlova

00:43:47With some other

00:43:49Beautiful elements

00:43:49On top

00:43:50So a sour cherry sorbet

00:43:51A little bit of

00:43:52A diplomat cream

00:43:53To beat Laura

00:43:54I basically have to

00:43:56Make the best dish

00:43:58I've done

00:43:58In this competition

00:43:59Oh the pressure

00:44:01Is on

00:44:02I mean I've done

00:44:03It before

00:44:04I've had plenty

00:44:05Of top dishes

00:44:06But this has got

00:44:08To be like

00:44:08The top

00:44:09Top dish

00:44:10That's the only way

00:44:12I can win this challenge

00:44:13In the mood to cook

00:44:20Grab your aprons

00:44:22And try these

00:44:23Delicious

00:44:24MasterChef

00:44:25Approved recipes

00:44:26On 10

00:44:27This 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

00:44:49What you're making

00:44:49So I'm doing

00:44:50A burnt fennel

00:44:51Pavlova

00:44:52With a sour cherry

00:44:53Sorbet

00:44:54Some candy

00:44:55Fennel stalks

00:44:57Yeah

00:44:57And lots of

00:44:57Really pretty

00:44:58Garnishes on it

00:44:59As well

00:44:59That are just

00:45:00Going to give

00:45:00Lots of different

00:45:01Flavours and textures

00:45:02Can't remember

00:45:03Not too many

00:45:04Exactly

00:45:05I think

00:45:06I think

00:45:06That fennel

00:45:07That fennel seed

00:45:08Is your ticket

00:45:09To a win

00:45:09To a win here

00:45:10Because it is so you

00:45:12It's what we've seen

00:45:13You be so successful at

00:45:15Putting really unique

00:45:16Savory or spices

00:45:18Into a dessert

00:45:19And just creating

00:45:20Something that just

00:45:21Wows us

00:45:21Yeah

00:45:21Like you've got a chance here

00:45:23Just taste

00:45:24Taste

00:45:25Edit

00:45:26Just bring us

00:45:27That perfect dish

00:45:28Now you've just

00:45:29Give me an idea

00:45:29Here we go

00:45:30Chewing in on that

00:45:31Little flavour whisperer

00:45:32Thank you

00:45:32What did I say

00:45:33I don't know

00:45:34Just flavour combinations

00:45:35Now I need to go

00:45:36Get something

00:45:36Laura is an absolute force

00:45:41To reckon with

00:45:42I feel like it's a bit

00:45:44David and Goliath

00:45:46At the moment

00:45:47And I've been trying to think

00:45:50What I needed to add

00:45:51To this sour cherry sorbet

00:45:53Just so it had

00:45:54Another layer of flavour

00:45:55I'm thinking

00:45:57A little bit

00:45:58Of cracked pink peppercorns

00:46:00And some dried rose petals

00:46:01Will be just enough

00:46:03To get that sour cherry sorbet

00:46:05Across the line

00:46:06Because the pressure is on

00:46:08To cook the best

00:46:09I've ever, ever, ever

00:46:10Cooked in this kitchen

00:46:12You okay?

00:46:18Yeah

00:46:18That's hot

00:46:19After what happened

00:46:21In that first round cook

00:46:22I've got all those emotions

00:46:24And they're like

00:46:24Still right there

00:46:26So it's just trying to like

00:46:28Combat those

00:46:29Keep them a bake

00:46:29And focus

00:46:31In round two

00:46:33I'm making a cold squid

00:46:35And fennel noodle salad

00:46:37I'm going to have

00:46:38Charred fennel noodles

00:46:39As well as a fennel dashi broth

00:46:40And my dashi's on

00:46:42The toasted fennel salts

00:46:43Ready for later

00:46:44To season the noodles with

00:46:45I'm just cutting my noodles now

00:46:46Here you have to be delicate

00:46:52Like literally

00:46:5430 seconds cooked too much

00:46:56A millimetre that the noodles

00:46:58Aren't cut perfectly

00:46:59Is going to ruin this whole dish

00:47:01Let's go Laura

00:47:03I cannot stuff this up

00:47:06If I stuff this up

00:47:07I'm out

00:47:08So I took my absolute time

00:47:11To make sure that all of these squid noodles

00:47:13Are the same size and texture

00:47:14Oh

00:47:15Let's go Lossie

00:47:17Come on

00:47:17Let's go Lossie

00:47:18Plain and simple

00:47:21Make this your best dish yet

00:47:2315 minutes to go

00:47:25My sour cherry sorbet

00:47:36Is ready to go

00:47:38Nice Alana

00:47:39Is it nice?

00:47:40Tasting good Alana

00:47:40Yeah

00:47:41Yeah

00:47:41It's really yummy

00:47:42And I have my burnt fennel seed pavlovas

00:47:46In the oven

00:47:47The pavs

00:47:48I am wanting them

00:47:49Really crispy on the outside

00:47:50Fluffy on the inside

00:47:51They've been in for about

00:47:5320 minutes or so now

00:47:54They're not far of coming out

00:47:55And then I'll torch them

00:47:57For the burnt side of it

00:47:58Every pavlova

00:48:01Has some sort of

00:48:02Cream element on it

00:48:03For me

00:48:04I want to do

00:48:05A cream diplomat today

00:48:07And I'm thinking

00:48:09What flavours can I put in there

00:48:11And a little bit of honey

00:48:14And a really strong vanilla bean

00:48:16I think is going to be

00:48:17A great flavour profile

00:48:19To go with

00:48:20The sour cherry

00:48:20And the fennel

00:48:21The end of the cook

00:48:27Is so close

00:48:28But I want to add

00:48:30Some sort of fresh fruit

00:48:31And to win this challenge

00:48:33It can't be just

00:48:34Fresh fruit on a plate

00:48:36What's that Alana?

00:48:37Masala

00:48:37Last time I made

00:48:39A masala syrup

00:48:40Sophia couldn't

00:48:42Stop raving about it

00:48:43And strawberries

00:48:44Masala

00:48:45Fennel seed pavlova

00:48:47Sour cherries

00:48:48And the crunch

00:48:49From kataifi pastry

00:48:50I have so many things

00:48:52Going on right now

00:48:53But I feel like

00:48:54At this point

00:48:55In the competition

00:48:55You're not going to

00:48:57Get anywhere

00:48:57Without taking some risks

00:48:59Andy

00:49:01Remember

00:49:02Your parting words

00:49:03To Alana

00:49:04When we left her bench

00:49:05Was edit, edit, edit

00:49:06She is now

00:49:08Adding things

00:49:10So she's got on her bench

00:49:11Pink peppercorns

00:49:12Rose petals

00:49:13Masala

00:49:14Fresh strawberries

00:49:15She's got a lot

00:49:16Of decisions to make

00:49:17Yeah

00:49:17What to put on

00:49:18What to leave off

00:49:19How much are things

00:49:20To put on

00:49:20I'm stressing

00:49:22Because I think

00:49:23While this is

00:49:24Alana's talent

00:49:25For feeling her way

00:49:27Through things

00:49:27This is not

00:49:29The moment to do it

00:49:30Only three minutes

00:49:37To go

00:49:37Come on

00:49:38Come on guys

00:49:38Oh my heart

00:49:50Stopped

00:49:51Are you cooking the noodles

00:49:52Lozzie

00:49:52Yep

00:49:54I'm going to cook it

00:49:55I'm going to cook it

00:49:55In some of the dashi

00:49:56And then serve it

00:49:57With the broth

00:49:57So it'll just be like

00:49:58Just poached

00:49:59Lovely

00:49:59It's time to start

00:50:03Cooking these noodles

00:50:04For about five

00:50:05Ten seconds

00:50:06If that

00:50:07I don't have long

00:50:09At all

00:50:09This dashi broth

00:50:11Has been bubbling away

00:50:12For pretty much

00:50:13This whole cook

00:50:13And I've been tasting

00:50:14It throughout

00:50:15Building that depth

00:50:16Of flavour

00:50:16Making sure

00:50:17You can taste

00:50:17Every single ingredient

00:50:19That went into

00:50:20That broth

00:50:20But there's definitely

00:50:23A fine line of

00:50:24I may have used

00:50:25Too much fennel

00:50:26And maybe that

00:50:27Fennel seed flavour

00:50:28Isn't coming through

00:50:29Just

00:50:30I just want it to be

00:50:30Fennel seedy

00:50:32Okay

00:50:33One minute

00:50:34Thirty seconds

00:50:35To go

00:50:36Looks great

00:50:42Aussie

00:50:42Thank you

00:50:43It all comes down

00:50:45To this

00:50:45I've got those

00:50:46Squid noodles

00:50:47With that fennel noodles

00:50:48As well

00:50:48It's been dressed

00:50:49With fennel salt

00:50:50Fennel oil

00:50:51Some lemon juice

00:50:52The fennel fronds

00:50:53Sitting really nicely

00:50:54On the squid

00:50:55Fennel

00:50:56Fennel

00:50:57Fennel

00:50:57She's shaking

00:51:04I'm feeling

00:51:07Extreme

00:51:08Pressure

00:51:09I put down

00:51:10The burnt

00:51:11Fennel seed

00:51:12Pavlova

00:51:12Honey and vanilla

00:51:13Bean

00:51:14Creme diplomat

00:51:15The fresh strawberries

00:51:16The candied

00:51:17Fennel

00:51:17Storks

00:51:18Kataifi pastry

00:51:19So many different

00:51:20Elements going

00:51:21On this plate

00:51:22This is the final

00:51:23Countdown

00:51:24But I don't think

00:51:26I need to take

00:51:26Something off

00:51:27I just think

00:51:28This is going to be

00:51:28A beautiful flavour

00:51:29Combination

00:51:30Ten

00:51:31Nine

00:51:32Eight

00:51:33Seven

00:51:34Six

00:51:36Five

00:51:37Four

00:51:38Three

00:51:39Two

00:51:40One

00:51:41Three

00:51:42I'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.

00:52:29Laura, what's your dish?

00:52:31So it's a squid and fennel noodles

00:52:33with a fennel dashi and a fennel seed oil.

00:52:37And so where exactly is the fennel seed?

00:52:41Wait, isn't it?

00:52:42I think it's the real question.

00:52:43Great.

00:52:45This is the closest you've come

00:52:47to leaving the competition so far.

00:52:49Yeah.

00:52:50How does that make you feel?

00:52:53Slightly terrifying, to be honest.

00:52:57Oh, God.

00:52:59I just feel like I've given up

00:53:02so much of my life

00:53:03for this competition

00:53:05and I don't regret

00:53:06that decision

00:53:08in all three times at all.

00:53:10I just...

00:53:12Like, I know I'm good enough to win it

00:53:14and I think both times

00:53:16I've made silly decisions

00:53:18and it's come down to something that

00:53:20I know I could have fixed

00:53:22and I would like to end

00:53:25a large chapter of my life

00:53:28on a high.

00:53:29Yeah.

00:53:31No matter what happens, Laura,

00:53:33we all think you're a phenomenal cook.

00:53:35Can you please finish a dish for us?

00:53:36Love to.

00:53:38There's so much writing on this dish.

00:53:42You just start questioning,

00:53:43is there enough fennel seed?

00:53:44Is it too much fennel?

00:53:45Was that squid cooked right?

00:53:47I've got the angel in me going like,

00:53:49this is an absolute banger of a dish

00:53:51and I know it's going to be elite.

00:53:55Thanks, Laura.

00:53:56Enjoy.

00:53:56Well, then I've got the devil

00:53:57sitting on my shoulder going,

00:53:58this could be the last experience

00:54:00you ever have in this kitchen.

00:54:01I bloody love that.

00:54:30I bloody love that.

00:54:32But the initial flavour that you get

00:54:34is 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

00:54:45would take over that fennel seed,

00:54:46but nah, that fennel seed salt that she made

00:54:50with the anise seed and the roasted fennel seeds

00:54:52is just everywhere, littered throughout that dish.

00:54:56I feel a bit differently to you, Andy.

00:54:59I bloody, bloody love it.

00:55:03The fact that she could get the seeds

00:55:06to really shine through

00:55:07shows that she was really thinking about

00:55:09how she could hero this.

00:55:11What I like the most is the smell

00:55:16and the flavour and the colour of the oil.

00:55:20What amazes me too is the squid.

00:55:23It is so perfectly cooked.

00:55:26And to turn a dashi so quickly

00:55:28with so much depth,

00:55:30so concentrated of flavours,

00:55:33this is a phenomenal dish.

00:55:35Just walking up to the judges right now.

00:55:43Ilana.

00:55:43Anna.

00:55:44Looking down at my dish

00:55:45and I'm just thinking,

00:55:46this could be it.

00:55:50Do you want to finish your dish?

00:55:51Yes.

00:55:51You do that for me.

00:55:52You have so much joy coming into this kitchen

00:55:56and to think that

00:55:58you've put it all on the line in one challenge.

00:56:05Ilana, what did you make?

00:56:09So I've made a burnt fennel seed meringue

00:56:13with a sour cherry sorbet,

00:56:15some little candied fennel

00:56:16and a little bit of crispy katafi,

00:56:19a honey and vanilla creme diplomat

00:56:20and some masala strawberries.

00:56:23Wow.

00:56:25Has this competition,

00:56:28has it been different this time?

00:56:30Having kids, you know,

00:56:32what do you think they're going to think?

00:56:33Because, like, I feel like

00:56:34you've kind of surprised yourself

00:56:37at the things that you've been able to create.

00:56:39They're going to be expecting

00:56:40a lot more high-end desserts at home,

00:56:42I can tell you.

00:56:45I think for them,

00:56:47they're just so proud.

00:56:49Like you said,

00:56:50I've totally surprised myself.

00:56:52I've felt like I've had imposter syndrome

00:56:54since the moment I walked through those doors.

00:56:56I can tell you now,

00:56:58you are not an imposter in this kitchen.

00:57:00I think that you've cooked

00:57:01some of the most unique, interesting,

00:57:04bloody delicious desserts

00:57:05that we've seen in the competition, ever.

00:57:08Unique flavour combinations

00:57:09is what you've come to be known for

00:57:11and 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.

00:57:21What 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

00:57:26it's going to be interesting

00:57:27because it's from her.

00:57:28My question is,

00:57:30have all these different flavours

00:57:31taken away from the fennel seed?

00:57:34Let's find out.

00:57:51I really enjoyed

00:57:52a lot of the elements

00:57:53on Alana's dish.

00:57:55I really loved

00:57:56the sour cherry sorbet

00:57:57and how sharp it was.

00:57:59I loved those little

00:58:00crispy bits of

00:58:01kataifi

00:58:01that she'd cooked in ghee.

00:58:03I love those little bits

00:58:04of candied fennel stalk

00:58:05as well

00:58:05adding crunch,

00:58:06like fresh crunch to the dish.

00:58:08Yeah, look,

00:58:09it looked a million bucks

00:58:10but I don't think

00:58:11it's come together.

00:58:13Especially the fennel seed.

00:58:15Yes, it's there.

00:58:16It's just fighting so hard

00:58:18with so many other flavours

00:58:19on this dish.

00:58:21With all of those flavours

00:58:22around the plate,

00:58:23it's drowned out the fennel.

00:58:25Yeah.

00:58:32Laura, Alana,

00:58:35sadly,

00:58:37someone needs to go home.

00:58:38one of you presented us

00:58:41with a bowl of food

00:58:42that was so good

00:58:44it made us emotional.

00:58:47On the other hand,

00:58:49the cook being eliminated

00:58:50brought us a dish

00:58:52that looked exquisite

00:58:54but unfortunately,

00:58:57as good as the other flavours

00:58:58were,

00:58:59they competed

00:59:00with the fennel seed.

00:59:02It's for those reasons...

00:59:05I'm sorry to say,

00:59:10Alana,

00:59:10you're going home.

00:59:14I'm so sorry.

00:59:15Alana,

00:59:16I know you came back to win

00:59:21and even though you've fallen short,

00:59:24the cook you've become,

00:59:25the growth we've seen from you,

00:59:28some of the flavour combinations

00:59:29that you've put up

00:59:30have just blown our minds.

00:59:33They shouldn't work.

00:59:34They defy logic.

00:59:35It's been such a joy

00:59:37to watch your talent unfold

00:59:39and get to know you.

00:59:40I just want you to know

00:59:41it's really hard to see you go

00:59:43and it's so lovely

00:59:45to see how much grace

00:59:46you have always.

00:59:48You're just going to be really missed.

00:59:50I really enjoyed meeting

00:59:51and, you know,

00:59:52getting to know you all

00:59:53and all these guys as well.

00:59:55Yeah, it's just been incredible

00:59:56just to create

00:59:57some really nice friendships.

01:00:01Shnez,

01:00:01what 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,

01:00:07yes, girl, okay,

01:00:08last minute walk,

01:00:08last minute drink,

01:00:09last minute dinner.

01:00:11I have hundreds photos

01:00:13of her napping

01:00:13in every possible spot

01:00:15and that's a proof

01:00:17of 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,

01:00:25have you had a good holiday

01:00:25from the kids?

01:00:26Oh, my gosh.

01:00:28My brother literally said to me,

01:00:30you are not going to know yourself

01:00:31when you go back.

01:00:32It's going to be so loud.

01:00:34At the moment,

01:00:35I can actually

01:00:35just hang the phone up

01:00:37and they're screaming

01:00:38at my mum.

01:00:38You don't necessarily

01:00:40have to tell them

01:00:41you got eliminated.

01:00:45I have thought of that,

01:00:46don't worry.

01:00:49Alana,

01:00:50I'm sorry to say,

01:00:51but for now,

01:00:51it's time to say goodbye.

01:00:54I might not have come out

01:00:57on top this time,

01:00:59but I'm so grateful

01:01:01for all of these skills

01:01:02that I've learnt.

01:01:04Oh, thank you very much.

01:01:06Alana,

01:01:0614 years ago,

01:01:07would never have had

01:01:09the courage

01:01:09to do the dishes

01:01:11that Alana,

01:01:12present day,

01:01:13is currently doing.

01:01:15Oh, well done.

01:01:17Oh,

01:01:18I can't wait to see

01:01:18what you guys cook.

01:01:19I'm just so excited

01:01:21to take

01:01:22all of that

01:01:23that I've learnt

01:01:24of myself,

01:01:25of my cooking ability,

01:01:26and just

01:01:28keep building

01:01:29on that

01:01:30as soon as I get

01:01:31out of this kitchen.

01:01:34This week

01:01:35on MasterChef Australia...

01:01:37Here we go.

01:01:38O-M-G.

01:01:41I'm the city,

01:01:43O-M-G.

01:01:44It's a week

01:01:45of 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.

01:01:50This is going to be good.

01:01:51And it's more

01:01:52important than ever.

01:01:54Immunity at this point

01:01:55in the competition

01:01:56is everything.

01:01:57Because without it,

01:01:59a favourite

01:02:00could be going home.

01:02:03The only person

01:02:05who can shield you

01:02:05from elimination

01:02:06is you.

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