MasterChef Australia Season 17 Episode 44

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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.

00:00:56The

00:01:09is

00:01:09a

00:01:10it's nice to be home this home doha was absolutely incredible but feeling so good to be back in the

00:01:37master kitchen oh god not in a black apron though so that's definitely dampening the mood

00:01:42the benches are facing each other that scares me a little bit because definitely looks like we

00:01:58have a battle on our hands we're back back to black well that trip it was an experience of

00:02:06a lifetime eh but now it is back to business back to win i know the bond between you all is super

00:02:18strong 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 one v one

00:02:38each pair will be using the exact same ingredients if you win your duel you'll be safe

00:02:46lose you'll be cooking in round two in the final face-off where someone will be going home

00:02:52oh my gosh so it goes from a 25 chance of 50 chance of going home yep that's yeah that's real fun

00:02:58there's four of us cooking in an all-in elimination oh

00:03:03it's not where you want to be one small mistake one little slip up can send you home

00:03:08i learned this the hard way this is so hard i was on season six and season 12

00:03:19night came second twice nougat itself is supposed to be cut up in very small places

00:03:26so the first dish i was eliminated on was peter gilmore's chocolate ethereal because i didn't

00:03:31cut my nougat i'll never forget the texture of the ice cream i think it feels a bit icy the second

00:03:41time in back to win was my jerusalem artichoke ice cream it's unfortunate because the flavors

00:03:47is the chef on top steak beautiful it's a little too icy deffo amelia you are the winner of masterchef

00:04:05the would have could have's and the should have's i think i'll be thinking about why i came second

00:04:18twice for the rest of my life i know the exact points in both seasons where i went wrong which

00:04:23i think is a great thing to learn from your mistakes so hopefully i've learned enough mistakes

00:04:28to not stuff it up this time at this point in the competition every cook counts so let's see who

00:04:37you're up against grab a token out of this bag and stand next to your opponent

00:04:44good luck everyone thank you thanks

00:04:49oh what have we got ladies

00:04:50oh god okay all right so sarah you're going head to head with alana

00:04:59and snaz you're up against laura snaz and laura oh god you'll be duking it out with

00:05:10hazelnuts oh yeah okay i love that

00:05:15hazelnut is definitely my strength i know what hazelnut works well with but then again hazelnut's

00:05:23a laura strength it's such a italian staple come on every italian dessert has a hazelnut in it

00:05:29i'm like she's gonna kill this sarah and alana

00:05:36you'll be fighting it out with

00:05:41horseradish

00:05:41okay okay okay two very distinct ingredients really think about how you're going to use them

00:05:52show us what you 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 for one hell of a

00:06:06fight your time starts now

00:06:13oh god it's gonna get my brain's not working what do i do what do i do oh where'd the cocoa butter go

00:06:24let's go lozzy it's really hard to imagine any of these four leaving today everyone can feel the

00:06:32tension here yeah you can feel how much it means to these four and how fierce they're going to

00:06:36compete to get this done it's such an interesting one for me because normally in an elimination

00:06:41you're up against like four or five you know and you just need to be better than one of those but

00:06:46today 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 one v one i've got a feeling all four of them are going to go all out today yeah i know it's in

00:06:56the line yeah i i think so too go schnezza let's go girl hey guys i've got a direct support here yeah

00:07:03yeah you do babes hope nobody has chewing gum nice work loz i'm pretty nervous going up against

00:07:12nez i mean whenever you're facing each other in a cook-off terrible things happen i feel it's like

00:07:19when you're looking your opponent in the eyes that's stressful

00:07:28oh the bread queen is back this is delightful nez is so much fish she literally just finished the

00:07:36last season it's delicious it's really really good but she's come straight into this one so

00:07:44she's all guns blazing this is yams dumplings with ore plum she's cooking some of the best fruits she's

00:07:51ever cooked do you want a job yes but also the competition is seen i made kumuraj it's a pasta veil

00:08:01fregola soup with bacala and bibis i'm honestly terrified to be cooking against it

00:08:09my ingredient that i need to use today is hazelnuts uh sorry i'm gonna make a dessert i'm gonna do a

00:08:15salted hazelnut gelato some montenegro a brown butter hazelnut cake and i'm just adding like a

00:08:22little riff on that i'm gonna add some quandongs in there so i just feel like i can't make something

00:08:25without a little native spin sometimes in life the first thing i crack onto is making my salted hazelnut

00:08:33gelato i need to roast these nuts off and then infuse them into the milk blitz that up to flavor the

00:08:38milk before i make the gelato with some hazelnut paste and all the usual suspects okay that that that

00:08:45a little bit of salt i'm now working on my amaro montenegro syrup that the quandongs will cook in

00:08:52quandongs are a native australian peach so you get this really nice fresh tartness and bringing

00:08:59in 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

00:09:08laura laura hello how's your relationship with hazelnuts first of all love hazelnuts that's good

00:09:13favorite nut in the nut family and what is the dish with your beloved hazelnuts um all right so i'm doing

00:09:19a dessert um i'm kind of like playing on like northern italian flavors um so i've got hazelnuts

00:09:26montenegro orange chocolate but then i'm just adding in something very me right which is quandongs

00:09:34have you paired hazelnut chocolate and quandong before never never so what do you think that is

00:09:40going to be like how they're going to work together well that's a that's a great question andy

00:09:47can you ask me in about 35 minutes good luck good luck by the way hey loz can i grab some loz can i

00:09:55grab some of those some hazelnuts yeah yeah hazelnuts yeah i'll come again yeah come get some

00:10:00go for it because i only had the other other ones so i'm just brand yeah thank you teamwork

00:10:10my immediate thought is a dessert but then i'm thinking laura is charlie and hazelnut is in her

00:10:17blood she's gonna have dessert 100 percent i need to think outside the box oh this is salmon what did i

00:10:26how did i pick up salmon and i'm gonna make a hazelnut crusted cot with beautiful hazelnut burroblanc

00:10:33i can feel the pressure in the room 58 minutes to go come on let's go

00:10:42it's a weird time point i think we have 58 minutes 15 minutes and everybody's already cooking and i just

00:10:49coming with my ingredients i really need to pick up my pace so first thing i do is i cut the beautiful

00:10:55filling of my fish i get the bones and put them with aromatics in a boil to make a stock for cook of

00:11:02my vegetables next thing to do is get started with my burroblanc i never heard of hazelnut and

00:11:08burroblanc together before but i'll make it work huge risk today i'm cooking burroblanc for a french man

00:11:17and i'm completely changing it

00:11:25nice sarah thanks going girls i'm coming off the back of a couple of rough cooks in doha

00:11:32and i'm up against alana but i feel like my superpower is staying calm in this kitchen

00:11:37so i'm back in the right frame of mind i love a bit of horseradish for me when i think of horseradish

00:11:43it instantly kind of goes down that beef bar and i am making some savory donuts so

00:11:50savory donuts a horseradish cream stuffed inside a little beef glaze on top a little bit of pea puree

00:11:56underneath then some seared wagyu seared beef on top so a few different elements coming together for

00:12:01that one the most important step of this dish is to get these donuts proving it's a 75 minute

00:12:07challenge so i'm under time pressure with that that's i'd say 0.1 i'm sure alana is going to lean

00:12:13into her strengths and go for a dessert but i am going to battle it out for round one and i have to

00:12:19be sad i am not going into round two today my plan is to give the judges a beautifully tasty dish and

00:12:27something that really is so unique that it beats sarah's

00:12:37sarah's been in the masterchef kitchen competing three times let's go sarah and she's had this

00:12:44incredible career here in australia and in india the smokiness i love that she used that traditional

00:12:51method it's so cool sarah knew she had to cook us one of the best butter chickens we've ever had

00:12:57and she did she pairs flavors veggie might beurre blanc is loaded with all the things we love

00:13:03she comes up with these amazing combinations and textures she always looks so graceful in the kitchen

00:13:11she is one of the best cooks in this kitchen

00:13:16alana hello you're up against sarah with horseradish what's your strategy uh i'm going dessert

00:13:23going to going dessert with um oh yeah horseradish dessert i just think that um for me to stand out

00:13:28in this jewel i need to go with my best foot forward and that's dessert so that's what i'm doing

00:13:34i'm doing a horseradish ice cream today yeah um what else to go with i've got a really beautiful

00:13:38soaked almond biscuit that's going to go on the bottom i've got a little bit of goat's curd cream

00:13:42going on there as well have you ever had a horseradish dessert yeah with wasabi i did a wasabi ice

00:13:48clean how did that go down not great oh no it's a lot big hitting flavors in your dessert are you

00:13:58certain they all go together i'm pretty certain they're all going to go together but i know that

00:14:03i've got to try and tame that horseradish and it's about the goat's curd as well yes all right

00:14:08all right thanks ladies i'm nervous for myself now that the judges have talked about their concerns

00:14:18i know this dish is so out there and these flavors are risky and you will never see it on a menu but

00:14:25for me to win today i need to make them work

00:14:28think you can be the next master chef only one way to find out applications are open now head to

00:14:41the link below and apply we see you in the kitchen

00:14:58wow you could hear a snooze drop in here a moment

00:15:14oh game on we have two super exciting jewels on our hands we've got schnaz v laura laura's going for

00:15:21a dessert she's going to be doing a multitude of different elements she's talking about using hazelnut

00:15:26paste to fold through the gelato a lot of fat in the hazelnut paste so yeah how will that react

00:15:31it actually does sound like quite a conventional dessert in many ways because she's got the finossier

00:15:35the ice cream all that but it's just all those little tiny twists that she puts in there yeah

00:15:40the laura isms if you want to say she's giving it her little twist yeah schnaz she's got the

00:15:46hazelnuts in two spots right the hazelnut beurblanc which i'm interested to see how that comes together

00:15:51a piece of fish she's going to crisp up the skin and do a hazelnut crumb over the top of that

00:15:57she's got vision she has when you think the plan is fantastic if she knocked this one on

00:16:02it's superb and then on the flip side you've got alana v sarah i mean there's a lot of invention in

00:16:09sarah's dish because she's riffing on a classic thing those flavors make so much sense how she's

00:16:14recreating them then with alana's dish we can't get our heads around it quite yet i feel like horseradish

00:16:22ice cream could become one of those master chef mega wins or mega fails yeah how it goes how you

00:16:29going girl good how are you oh my god you're punching on ice cream yeah that's the way horseradish

00:16:37when the judges taste my dish i want them to first taste that sweetness of the ice cream and then all of

00:16:43a sudden that horseradish flavor will take over at the end i know that there's big flavors the judges

00:16:49have uh reaffirmed that for me but i love big flavors in a dessert i'm not about subtlety so go

00:16:55big or go home is going to be my motto today my biscuit is now cooked i want it to be slightly fluffy

00:17:02almost halfway between a biscuit and a dense cake but then brushing it with this really beautiful syrup

00:17:09is going to give it a lovely flavor oh nice a lot nice work girl i've got my ice cream on churning

00:17:17my goat's curd has started there's obviously quite savory flavors with that goat's curd and

00:17:22the horseradish it's quite punchy but yeah it's just about trying to balance it all out

00:17:26oh the donuts look all right they look good yeah nice work sarah thanks great come on keep pushing

00:17:3915 minutes to go

00:17:4830 minutes left and feeling all right at the moment i'm doing a savory donut with the horseradish cream

00:17:54stuffed inside the donut i've got a little kiss of horseradish which i like a little glaze on top

00:18:00and then nice slices of seared wagyu my donuts have risen so i'm going to get those in the deep

00:18:06fry very shortly i have no idea i can't see what alana is doing but i feel like she's looking pretty

00:18:13focused yeah baby alana's strengths are in experimenting with flavors in desserts i think

00:18:21that she's been pulling together some really weird kind of combinations basil and olive oil ice cream

00:18:27with an anto chili and hibiscus broth burnt butter parfait with a little flaky butter pastry on the

00:18:34bottom gingerbread buns with an artichoke and mascarpone ice cream and it's really good at

00:18:40bringing different flavors together and pushing the boundaries oh look at the colors on that

00:18:46she whips out one of those desserts and we all know it's fantastic so this round is going to be

00:18:54really tough i am throwing everything at it and i have to get my donuts into the fryer

00:19:00up these are joeys yeah they're working working popping up nicely look like eggs little mini ones

00:19:12there are they a little indian thing or oh is it a sarah thing yeah it's a sarah thing watch out it's hot

00:19:19i'm like no fear of any oils my skin doesn't even feel it anymore which is like crazy my donuts are

00:19:26puffing up beautifully thank goodness i'm definitely not frazzled i'm feeling really really good actually

00:19:32game on that's for sure time is ticking away you have 20 minutes to go come on let's go

00:19:45so much to do

00:19:46so the most challenging element for me today is that brook block this is a make or break

00:19:57so as i add my hazelnut i taste it to see if i need more

00:20:00it can't be overpowering or too sweet how does that taste snatch it's actually yum

00:20:08it's unexpected but it's like savory sour and like um earthy and my second challenging

00:20:15point here is cook on that fish and make sure that crust is perfect crunchy and not burned my

00:20:22plan is to separate skin and then finish off this hazelnut crumb

00:20:29there is a one in four chance of going home you have 15 minutes to go

00:20:38cooking a fish skin in a sandwich press is a next level crispiness it's a revolution if i'm gonna win

00:20:45this today i'm gonna win against laura i need to elevate everything i do how you going snares yep

00:20:53pumping how are you yeah good

00:20:58what was i doing let's go lozzy so i'm looking at my gelato and it's definitely doing its thing it's

00:21:06thickening it's wrapping itself around that paddle and it's looking really good so i decided to give it a

00:21:11taste

00:21:30instantly my heart sinks

00:21:32because this is icy the texture is not right i don't know what's happened

00:21:42it's not right

00:22:01loz it's a fat content yeah it's wrong you got 11 minutes laura yeah i know

00:22:06so this is really icy it's unusual you're not going to use it no i can't

00:22:21because that's that's a big hazelnut component in your dish yeah what's the plan

00:22:25um

00:22:33my stomach is in a knot and i don't know what to do

00:22:39so this is really icy what's the plan

00:22:57um all i want to do right now is curl up into a ball and like cry my heart out and run away

00:23:04but i can't do that i'm just gonna almost make like a like a

00:23:12mascarpone hazelnut paste whip right make it super salty i don't have any other options right now

00:23:19no you only got 10 minutes yeah can i pull something together in these last 10 minutes that's going to

00:23:25replicate that gelato bring a hazelnut element and hopefully save this dish

00:23:30i don't know all right i can tell you rattle pull it together take a breath focus because you can do this

00:23:44how does that taste snazzy

00:23:47you happy girl yum

00:23:51i'm looking at this crumb and i'm looking at the cook on that fish

00:23:55and he looks bloody perfect i'm so proud oh my god let's go

00:24:00this is getting serious five minutes to go

00:24:11let's go

00:24:19let's go lozzy come on mate

00:24:22just keep going keep going let's go laura

00:24:24just make it the best you can loz

00:24:25you can do it laura come on let's go laura come on girl

00:24:36how does ice cream taste lana yeah it's good a little bit of white chocolate just a little bit

00:24:40of that amazing radish yeah really nice the end of the cook is so close but i've only just got enough

00:24:48time to plate it up beautifully the soaked almond biscuit goes first into the bowl then plums on top

00:24:54of that and then i pipe the goat's curd cream all around the edge i am super happy with my dish

00:25:01but i'm going up against the absolute best and for me to beat sarah i need to really elevate this dish

00:25:08so i'm adding some celery oil because i want to bring that really beautiful fresh cooling flavor

00:25:19to that horseradish cream

00:25:21three minutes to go

00:25:22come on guys

00:25:28nice work laura

00:25:29come on sarah

00:25:31last few minutes and i'm really happy with all my elements i've got my donuts that i've tossed in harroway

00:25:37salt i've got to pipe just the right amount of horseradish cream in the center a pipe of the pea puree

00:25:43that sticky blaze on top of my donuts and then layer it with the beef as well

00:25:54it's all right girl

00:25:57it's so not the first thing that goes onto the plate is my hazelnut financier

00:26:02on top of that i'm going to pipe the whipped chocolate ganache and sitting on top of that is

00:26:07all those beautiful halves of that quandong

00:26:13i think it is actually really delicious but because that hazelnut gelato is not on there

00:26:19and what happened in those last 15 minutes i'm truly gutted with this dish

00:26:29time is running out one minute to go

00:26:35god it's so well cooked i'm starting with my fish on the bottom with my beautiful beurre blanc sauce

00:26:40and i finish it off with my gorgeous little mushrooms and a half of the carrot just sitting

00:26:46there what else do i have i still had this beautiful fish skin so i cut the nice fine strip

00:26:55oh my god it's so good and i put it on my plate so shaky and i'm so happy with what i see

00:27:01just hope i've done enough to survive this round one oh my god how much time the battle is over in

00:27:08ten ten nine eight seven six one four three two one

00:27:25oh my god i have no idea

00:27:36what happened is all right are you all right oh no no no no no you're incredible

00:27:45what's the matter it doesn't matter

00:27:51oh i think we've got so well it's okay it's okay shake it off

00:27:57you've got this you've got this oh thank you all right what's up

00:28:01i just deep down have this feeling sorry i'm going home today i know i'm just so broken

00:28:25sorry sorry i know it looks like i'm getting emotional over a goddamn ice cream like

00:28:40the picture is so much bigger you're doing this with almost one year old little you had a baby like

00:28:45i feel like coming back here i've given up spending the first six months of my daughter's life with her

00:28:56and it's just all the emotions of everything

00:28:59coming back for the third time not being around florence just like

00:29:03you got this you got this honestly it's great you're incredible

00:29:14well four incredible cooks two intense battles let's see who's come out on top

00:29:20shnezz and laura in your duel you were cooking with hazelnuts we'd like to taste your dish shnezz

00:29:26so today i made hazelnut crusted fish hazelnut bourre blanc crispy fish skin and sorted carrots and

00:29:42mushrooms i think it looks really refined thank you it's very considered and i think it looks beautiful

00:29:51beautiful all right should we taste the dish yeah let's go

00:30:06are you nervous very nervous are you yeah

00:30:21shnezz

00:30:26your beurre blanc because it's a bit of my little specialty

00:30:32that was probably the very best one we had for a very very long time thanks i love the introduction

00:30:41of the nutty pest into your sauce that was very clever and just perfect

00:30:46the cook on the fish is money money money money you've kept those hazelnuts just caramelized not

00:30:56burnt and then the flesh of the fish is just melting in your mouth i also love that you put

00:31:01those little veggies on yeah 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

00:31:12thanks sophia

00:31:13nice nice nice that's it well done well done well done good job next up laura

00:31:23i've made a hazelnut and brown butter financier a whipped duck chocolate ganache

00:31:38wandong's cooked down some montenegro and a salted hazelnut and mascarpone whip

00:31:46it's a bit emotional after the cook yeah because mascarpone wasn't plan a was it no

00:31:51ah yeah it's just frustrating i think i know why because i was in the room when it happened last

00:32:04time in this kitchen yep probably cost you lifting that trophy yep how brave you are

00:32:21laura this combination is just so you i love the sharpness of the guangdong with the bitterness of

00:32:40the montenegro the way you incorporated those guangdongs is just so delicious they've got this

00:32:45wonderful astringency to them and they kind of serve as these little boats for the caramel i didn't

00:32:51miss your ice cream i thought the texture of the replacement was really luscious and smooth

00:33:02but i think you needed to punch harder with the hazelnut okay when you've got a dark chocolate and

00:33:07when you've got montenegro and when you've got an intense native australian ingredient you need the

00:33:12hazelnut component to match up in its intensity and for me that was just too subtle

00:33:17it is freaking delicious the use of the quondon chocolate and the hazelnut is off the charts i love

00:33:27it it's so interesting it's so uniquely you as well my i just i don't know whether it's because

00:33:36we knew that there was a salted hazelnut gelato coming our way or not yeah but i think i miss it

00:33:45i wanted the luxury of that element well done thank you for the best

00:34:00in the battle of sarah versus alana you were cooking with horseradish we'd love to taste your dish sarah

00:34:11what have you made sarah i've made savory donuts stuffed with horseradish cream seared wagyu with a pea

00:34:22puree and a red wine glaze that's pretty much exactly what i wanted to see from the brief that doesn't

00:34:30happen very often

00:34:47sarah the donuts were perfection so fluffy and just gorgeous mouth feel and i love the play on beef and

00:34:56horseradish i really loved how much horseradish was in my little donut i loved all the elements

00:35:02the little garnish of watercress to add to the spice hit you've got this beautiful rich glaze over the

00:35:08top that kind of looks like chocolate so i get the reference back to the donut your meat is so

00:35:13beautifully sliced and it's thin and you can you know work your way through the flavor and i've just got

00:35:19a little like tickling sensation in my schnoz right now from the horseradish which i i really love it

00:35:24was exactly how it was meant to be so props to you thank you

00:35:35we'd like to taste your dish alana

00:35:39i'm looking at my dish as i'm walking up to the judges and i'm really proud because

00:35:44that's me on a plate that's my ideas oh wow okay but i know that i'm kind of walking that

00:35:53fine tight rope of is this flavor combination going to work doesn't look like horseradish anything does it

00:36:00there's a lot riding on this

00:36:02that is very pretty very modern love that little splash on top alana horseradish two

00:36:20what'd you cook i've made a horseradish ice cream with goat's cheese cream soaked almond biscuit

00:36:28celery oil and fresh plums big flavors let's see if they work together

00:36:44allana we're supposed to have a bit of suspense because it's a duel

00:37:00but you know what i love it didn't make that much noise but you know what

00:37:06it's a napkin

00:37:13oh yes he has to express himself you know what first i was intrigued

00:37:17then i become mesmerized 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 you can get the

00:37:29the vivacity of what horseradish does very well and also it's a beautiful colors too

00:37:35the celery oil is perfect he brings not just the aspect visual but also this well welcome with the

00:37:42horseradish alana you smash the balance of the flavor in that ice cream if chili has a hot heat

00:37:49horseradish to me has a cool heat and when you get that with ice cream which i haven't had before

00:37:54it's something that's quite exciting it just it wakes you up a little bit

00:38:00i was craving a tiny bit more sweetness a few of those savory elements particularly the goat's

00:38:07curd cream were competing a little bit i think on this occasion you probably just push the savory

00:38:14a little bit too hard i didn't love the goat's cheese okay because i really loved what the white

00:38:21chocolate and the horseradish was doing i get what you were trying to do but for me it was just too

00:38:27tart okay you've definitely done an unbelievable job in areas but i feel like there was just too many

00:38:33things you know if you just pulled it back a little bit it could have been an absolute knockout

00:38:38yeah thanks alana thanks alana you had a one in four chance of going home when you walked in here

00:38:58today for two of you those odds are about to get tighter first hazelnut jewel snedge silky fish gorgeous

00:39:12crust and rich nutty beurblanc that was an absolute winner laura your flavors technique and textures

00:39:21they were all on point but 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 oh good snares you're safe what now the

00:39:36horseradish showdown this was a really tough one and the decision was not unanimous

00:39:41both of your dishes had positives but one of them had a few too many flavors going on

00:39:50the goat's curd was distracting alana you're headed into round two

00:39:57shanae sarah you're safe congratulations you can join the others up in the gantry

00:40:01thank you thank you thank you oh my god that was so stressful oh dear laura alana it comes down to

00:40:12you and whatever ingredient is under this cloche you now have a 50 50 chance of going home i'm

00:40:20thinking that's a 50 chance of staying in this competition that's my mindset no matter who wins

00:40:27this duel we're going to be losing a champion i feel like this is like a huge wake-up call

00:40:33like huge in this round you're going head to head using fennel seeds oh that's such a wow

00:40:47oh they smell amazing wow wow i love them

00:40:52so go head away good you'll have 75 minutes the garden and the pantry are open cook whatever dish

00:41:05you think will keep you in this competition just make sure fennel seeds features in it okay yeah

00:41:11good bye your time starts now come on

00:41:26coming into round two i've still got that like deflation that broken feeling from round one

00:41:34like all that trauma and all the build-up of emotion i'm just

00:41:37i'm just still trying to accept the fact of what's about to happen like if that was a one-round cook

00:41:43i'd be eliminated that's terrifying

00:41:49the smart decision here is to use fennel seeds and an italian dish and make a knockout pasta dish

00:41:56good luck yeah seafood surely she's gonna make after but alana could just completely wipe the floor

00:42:05with this so i'm not going down that track i'm making a dish that is like for me something that

00:42:15i could cook at the end of this competition and maybe win off and that's what i'm doing

00:42:21but it's something that's so intricate and delicate like there's so much that could go wrong like

00:42:27there's almost more can go wrong in this dish than can go right so i'm going to do a chilled squid noodle

00:42:32dish do a little roasted fennel oil also do a little smoked fennel dashi to go with it the charred fennel

00:42:40dashi is going to comprise of an actual dashi broth as well as a charred and fresh fennel juice i'm going

00:42:46to combine both to balance out a broth that's really deep in flavor with umami rich japanese

00:42:52flavors lots of seaweed charred pipis to add flavor and depth as well as the depth of flavor you get

00:42:59from charring that fennel

00:43:00okay ladies 60 minutes to go

00:43:25this is uh the worst odds i've had in the competition so far about going home

00:43:30so yeah i am going to try and get as much of me on a plate as possible hero those fennel seeds

00:43:38this is a be all and end all cook and i want it to be a dessert it's what i do really well go lana

00:43:45i'm going to be making a burnt fennel seed pavlova with some other beautiful elements on top so a

00:43:50sour cherry sorbet a little bit of a diplomat cream to beat laura i basically have to make the best dish

00:43:58i've done in this competition oh the pressure is on i mean i've done it before i've had plenty of top

00:44:05dishes but this has got to be like the top top dish that's the only way i can win this challenge

00:44:13in the mood to cook grab your aprons and try these delicious master chef approved recipes

00:44:26on 10.

00:44:35this is anyone's game you have 45 minutes to go

00:44:38hi lana hello how are you so tell us what you're making so i'm doing a burnt fennel um pavlova

00:44:52uh with a sour cherry sorbet um some candy fennel stalks yeah and lots of really pretty garnishes on

00:44:59it as well that are just going to give you know lots of different flavors and textures

00:45:02right remember not too many exactly i think that fennel seed was your ticket to a win here yeah

00:45:10because it is so you it's what we've seen you be so successful at putting really unique

00:45:16savory or spices into a dessert and just creating something that just wows us yeah like you've got

00:45:22a chance here just taste taste taste edit edit edit just bring us that perfect dish now you've just

00:45:29given me an idea i need to go in on that little flavor whisperer thank you what did i say i don't

00:45:34know just flavor combinations now i need to go get something

00:45:36laura is an absolute force to reckon with i feel like it's a bit david and goliath at the moment

00:45:49and i've been trying to think what i needed to add to this sour cherry sorbet just so it had

00:45:54another layer of flavor i'm thinking a little bit of cracked pink peppercorns and some dried rose petals

00:46:02will be just enough to get that sour cherry sorbet across the line because the pressure is on to

00:46:08cook the best i've ever ever ever cooked in this kitchen you okay yeah that's hot after what happened

00:46:21in that first round cook i've got all those emotions and they're like still right there so it's just trying

00:46:27to like combat those keep them a bake and focus in round two i'm making a cold squid and fennel noodle

00:46:36salad i'm gonna have charred fennel noodles as well as a fennel dashi broth and my dashi's on the

00:46:42toasted fennel salts ready for later to season the noodles with i'm just cutting my noodles now

00:46:46here you have to be delicate like literally 30 seconds cook too much a millimeter that the noodles

00:46:58aren't cut perfectly is gonna ruin this whole dish let's go laura i cannot stuff this up if i stuff this

00:47:07up i'm out so i took my absolute time to make sure that all of these squid noodles are the same size

00:47:13and texture oh let's go lizzie come on come on let's go let's go plate and simple make this your best

00:47:23dish yet 15 minutes to go

00:47:35my sour cherry sorbet is ready to go nice alana is it nice tasting good alana yeah it's really yummy

00:47:43and i have my burnt fennel seed pavlovas in the oven the pavs i am wanting them really crispy on

00:47:50the outside fluffy on the inside they've been in for about 20 minutes or so now they're not far

00:47:55of coming out and then i'll torch them for the burnt side of it every pavlova has some sort of cream

00:48:02element on it for me i want to do a cream diplomat today and i'm thinking what flavors can i put in there

00:48:11it and a little bit of honey and a really strong vanilla bean i think is going to be

00:48:17a great flavor profile to go with the sour cherry and the fennel

00:48:27the end of the cook is so close but i want to add some sort of fresh fruit and to win this challenge

00:48:33it can't be just fresh fruit on a plate what's that alana masala last time i made a masala syrup

00:48:41sophia couldn't stop raving about it and strawberries masala fennel seed pavlova

00:48:47sour cherries and the crunch from kataifi pastry i have so many things going on right now but i feel

00:48:54like at this point in the competition you're not going to get anywhere without taking some risks

00:48:59andy remember your parting words to alana when you left her bench was edit edit edit

00:49:07she is now adding things so she's got on her bench pink peppercorns rose petals masala

00:49:14fresh strawberries she's got a lot of decisions to make yeah what to put on what to leave off

00:49:19how much are things to put on i'm stressing because i think while this is alana's talent for feeling her

00:49:26way through things this is not the moment to do it

00:49:35only three minutes to go

00:49:38come on guys

00:49:49oh my heart stopped are you cooking the noodles aussie uh yep i'm going to cook it in some of the

00:49:55dashi and then serve it with the broth so i'll just feel like just poached lovely

00:50:02it's time to start cooking these noodles for about five ten seconds if that

00:50:08they don't have long at all this dashi broth has been bubbling away for pretty much this whole cooking

00:50:13i've been tasting it throughout building that depth of flavor making sure you can taste every

00:50:18single ingredient that went into that broth but there's definitely a fine line of i may have used

00:50:25too much fennel and maybe that fennel seed flavor isn't coming through just i just want it to be fennel

00:50:31seedy okay one minute 30 seconds to go

00:50:41looks great aussie thank you it all comes down to this i've got those squid noodles with that fennel

00:50:47noodles as well it's been dressed with fennel salt fennel oil some lemon juice the fennel fronds

00:50:53sitting really nicely on the squid fennel fennel fennel fennel fennel

00:51:03she's shaking

00:51:06i'm feeling extreme pressure i put down the burnt fennel seed pavlova honey and vanilla bean creme

00:51:14diplomat the fresh strawberries the candied fennel stalks the typhi pastry so many different elements

00:51:21going on this plate this is the final countdown but i don't think i need to take something off

00:51:27i just think this is going to be a beautiful flavor combination

00:51:30two

00:51:32three

00:51:34three

00:51:36three

00:51:38two

00:51:40one

00:51:42one

00:51:44one

00:51:46one

00:51:48one

00:51:50two

00:51:52one

00:51:54good oh i'm glad i got through the cook i felt fine throughout the whole cook but it's just

00:52:01the idea that you know you could go home on the back of this

00:52:10good luck laws thank you

00:52:12here she is

00:52:28laura what's your dish uh 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 wait isn't it i think is the real question right

00:52:45this is the closest you've come to leaving the competition so far yeah how does that make you

00:52:50feel um slightly terrifying to be honest um oh god i just feel like i've given up so much of my life

00:53:04for this competition and i don't regret that decision in all three times at all i just

00:53:12like i know i'm good enough to win it and i think both times i've made silly decisions and it's come

00:53:19down to something that i know i could have fixed and i would like to end a large chapter of my life

00:53:28on a high yeah no matter what happens laura we all think you're a phenomenal cook thank you can you

00:53:35please finish your dish for us love to oh there's so much riding on this dish you just start questioning

00:53:43is there enough fennel seed is it too much fennel was that squid cooked right i've got the angel in

00:53:48me going like this is an absolute banger of a dish and i know it's going to be elite

00:53:52thanks laura thank you enjoy well then i've got the devil sitting on my shoulder going this could

00:53:59be the last experience you ever have in this kitchen

00:54:14i bloody love that i bloody love that the initial flavor that you get is deep roasted fennel

00:54:36seed and that was the question mark for me how is this going to play out because there's all sorts

00:54:41of fennel going on and i was worried that the fresh fennel elements would take over that fennel

00:54:46seed but nah that fennel seed salt that she made with the anise seed and the roasted fennel seeds

00:54:52is just everywhere littered throughout that dish i feel a bit differently to you andy i bloody bloody love

00:55:01it um the fact that she could get the seeds to really shine through shows that she was really

00:55:09thinking about how she could hero this what i like the most is the the the smell and the flavor and the

00:55:18color of the oil well it amazed me too is the squid it is so perfectly cooked and to turn a dashi so

00:55:28quickly with so much depth so concentrated of flavors this is a phenomenal dish

00:55:40just walking up to the judges right now ilana looking down at my dish and i'm just thinking

00:55:46thinking this could be it do you want to finish your dish yes you do that for me you have so much joy

00:55:54coming into this kitchen and to think that you've put it all on the line in one challenge

00:56:02alana what did you make so i've made a burnt fennel seed meringue with a sour cherry sorbet some

00:56:15little candied fennel a little bit of crispy katafi a honey and vanilla creme diplomat and some masala

00:56:22strawberries wow has this competition has it been different this time having kids you know what

00:56:32are they you think they're gonna pick because like i feel like you've kind of surprised yourself

00:56:37at the things that you've been able to create they're going to be expecting a lot more high-end

00:56:41desserts at home i can tell you i think for them they're just so proud like you said i've totally

00:56:50surprised myself i've felt like i've had imposter syndrome since the moment i walked through those

00:56:55doors i can tell you now you are not an imposter in this kitchen i think that you have cooked some of the

00:57:01most unique interesting bloody delicious desserts that we've seen in the competition ever unique

00:57:08flavor combinations is what you've come to be known for and i think there's going to be a couple in

00:57:12there we can't wait to taste thank you thanks thanks thanks thank you thank you

00:57:21what do you guys think love it i love the look of this i love the tones and i just know it's going to

00:57:26be interesting because it's from her my question is have all these different flavors taken away from

00:57:32the fennel seed let's find out

00:57:51i really enjoyed a lot of the elements on alana's dish i really loved the sour cherry sorbet and how sharp

00:57:58it was i love those little crispy bits of kata ifi that she'd cooked in ghee i love those little bits

00:58:04of candied fennel stalk as well adding crunch like fresh crunch to the dish yeah look it looked a million

00:58:09bucks but i don't think it's come together especially the fennel seed i yes it's there it's

00:58:16just fighting so hard with so many other flavors on this dish with all of those flavors around the plate

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

00:58:32laura alana sadly someone needs to go home one of you presented us with a bowl of food that was

00:58:43so good it made us emotional on the other hand the cook being eliminated

00:58:50brought us a dish that looked exquisite but unfortunately as good as the other flavors were

00:58:59they competed with the fennel seed it's for those reasons

00:59:07i'm sorry to say alana you're going home

00:59:12i know you came back to win and even though you've fallen short the cook you've become

00:59:26the growth we've seen from you some of the flavor combinations that you've put up

00:59:31have just blown our minds yeah they shouldn't work they defy logic

00:59:35it's been such a joy to watch your talent unfold and get to know you i just want you to know it's

00:59:42it's really hard to see you go and it's so lovely to see how much grace you have always

00:59:48you're just going to be really missed thank you i really enjoyed meeting and you know getting to know

00:59:53you all and all these guys as well um yeah it's just been incredible just to create some really nice

00:59:58friendships snaz what are you going to miss from alana oh everything she's been my girl from day one

01:00:06she's always that yes girl okay last minute walk last minute drink last minute

01:00:11i have hundreds photos of her napping in every possible spot and that's a proof of solid friendship

01:00:18honestly and she's such a joy to be around i'm definitely going to miss her thank you thank you

01:00:22gracious alana have you had a good holiday from the kids oh my gosh my brother literally said to

01:00:29me you are not going to know yourself when you go back it's going to be so loud at the moment i can

01:00:35actually just hang the phone up and they're screaming at my mom you don't necessarily have to tell them

01:00:41you got eliminated i have thought of that don't worry alana i'm sorry to say but for now it's time to say

01:00:52goodbye i might not have come out on top this time but i'm so grateful for all of these skills that

01:01:02i've learned thank you oh thank you very much alana 14 years ago would never have had the courage to

01:01:10do the dishes that alana present day is currently doing oh well done oh i can't wait to see what you

01:01:18guys i'm just so excited to take all of that that i've learned of myself of my cooking ability

01:01:27and just keep building on that as soon as i get out of this kitchen

01:01:31this week on masterchef australia here we go o-m-g

01:01:40it's a week of immunity

01:01:47love the sound of that this is going to be good i'm so excited i'm so excited

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