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...

00:00:18Yes, 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, they win the competition.

00:00:30Your dish is epic. I am flabbergasted.

00:00:34This is such an exquisite expression of everything I've tasted in Doha.

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

00:00:47Tonight, four incredible competitors face a nail-biting elimination.

00:01:00It's nice to be home.

00:01:01This home? Or this home?

00:01:02This home? Or this home?

00:01:03This home?

00:01:04This home?

00:01:05This home?

00:01:06This home? Or this home?

00:01:07This home?

00:01:08This home?

00:01:09This home?

00:01:10This home?

00:01:11This home?

00:01:12Yeah.

00:01:13Doha was absolutely incredible but feeling so good to be back in the MasterChef kitchen.

00:01:25Oh God.

00:01:26Oh God.

00:01:27Not in a black apron though, so that's definitely dampening the mood.

00:01:30Oh!

00:01:31Oh!

00:01:32Oh!

00:01:33Okay.

00:01:34Oh, there's two clutches.

00:01:35Are we facing each other?

00:01:36The benches are facing each other.

00:01:37That scares me a little bit because it definitely looks like we have a battle on our hands.

00:01:43We're back!

00:01:44Yay!

00:01:45Back to black!

00:01:46Well, that trip, it was an experience of a lifetime, eh?

00:01:50But now, it is back to business, back to win.

00:01:51I know the bond between you all is super strong.

00:01:53But now, it is back to business, back to win.

00:01:56I know the bond between you all is super strong.

00:01:58I know, but we can use it to make it to do.

00:02:03I know, we can have a lot of teammates.

00:02:08But now, it is back to business.

00:02:12Back to win.

00:02:16I know the bond between you all is super strong,

00:02:19but today, you are going head-to-head in a MasterChef duel.

00:02:29We are putting you into two pairs.

00:02:32In the first round, you'll be battling it out 1v1.

00:02:38Each pair will be using the exact same ingredients.

00:02:43If you win your duel, you'll be safe.

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

00:02:49in the final face-off where someone will be going home.

00:02:52Oh, gosh.

00:02:53So it goes from a 25% chance to a 50% chance of going home.

00:02:56Yep. That's fun. Yeah. That's real fun.

00:02:58There's four of us cooking in an all-in elimination.

00:03:01Oh.

00:03:03It's not where you want to be.

00:03:05One small mistake, one little slip-up can send you home.

00:03:10I learnt this the hard way.

00:03:14This is so hard.

00:03:16I was on season six and season 12.

00:03:19And I came second twice.

00:03:21Nougat itself is supposed to be cut up in very small pieces.

00:03:26So the first dish I was eliminated on

00:03:28is Peter Gilmore's chocolate ethereal

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

00:03:32I'll never forget.

00:03:33The texture of the ice cream.

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

00:03:41The second time in Back to Win was my Jerusalem artichoke ice cream.

00:03:46It's unfortunate because the flavours are fantastic.

00:03:48Beautiful.

00:03:50It's a little too icy.

00:03:52Devo.

00:03:53Amelia, you are the winner of MasterChef the Twin.

00:03:58Oh!

00:04:05I'm sorry.

00:04:06I'm sorry.

00:04:08I'm sorry.

00:04:09It's okay.

00:04:10It's okay.

00:04:11It's okay.

00:04:12It's okay.

00:04:13It's okay.

00:04:14The would've, could'ves and the should'ves.

00:04:16I think I'll be thinking about why I came second twice

00:04:18for the rest of my life.

00:04:20I know the exact points in both seasons where I went wrong,

00:04:23which I think is a great thing to learn from your mistakes.

00:04:25So hopefully I've learned enough mistakes

00:04:28to not stuff it up this time.

00:04:31At this point in the competition,

00:04:34every cook counts.

00:04:36So let's see who you're up against.

00:04:38Grab a token out of this bag

00:04:40and stand next to your opponent.

00:04:44Good luck, everyone.

00:04:46Thanks.

00:04:49What have we got, ladies?

00:04:52Go on.

00:04:53Okay.

00:04:54Alright.

00:04:55So, Sarah, you're going head-to-head with Alana.

00:04:59And Snez, you're up against Laura.

00:05:03Snez and Laura.

00:05:05Oh, God.

00:05:06You'll be duking it out with...

00:05:11Hazelnuts.

00:05:12Ooh.

00:05:13Love.

00:05:14Yeah, okay.

00:05:15I love that.

00:05:16Yum.

00:05:17Okay.

00:05:18Hazelnut is definitely my strength.

00:05:19I know what Hazelnut works well with.

00:05:22But then again,

00:05:23Hazelnut's a Laura strength.

00:05:24It's such an Italian staple.

00:05:26Come on.

00:05:27Every Italian dessert has a hazelnut in it.

00:05:29I'm like, she's going to kill this.

00:05:32Sarah and Alana.

00:05:33You'll be fighting it out with...

00:05:41Horseradish.

00:05:42Ooh.

00:05:43Okay.

00:05:44Okay.

00:05:45Mm-hmm.

00:05:46Two very distinct ingredients.

00:05:49Really think about how you're going to use them.

00:05:53Show us what you can come up with.

00:05:55We're giving you 75 minutes.

00:05:59The pantry and garden are open.

00:06:02It doesn't matter who your opponent is.

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

00:06:09Your time starts now.

00:06:13Oh, God.

00:06:14It's going to get hazelnuts.

00:06:16My brain's not working.

00:06:19What do I do?

00:06:20What do I do?

00:06:21Oh, where did the cocoa butter go?

00:06:25Let's go, Luzzie.

00:06:26Cheers, Nettie.

00:06:27It's really hard to imagine any of these four leaving today.

00:06:31Everyone can feel the tension here.

00:06:33Yeah.

00:06:34You can feel how much it means to these four

00:06:35and how fierce they're going to compete to get this done.

00:06:38It's such an interesting one for me

00:06:39because normally in an elimination,

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

00:06:43Yeah.

00:06:44And 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.

00:06:51It is 1v1.

00:06:53I've got a feeling all four of them are going to go all out today.

00:06:55Yeah.

00:06:56I know it's an alarm.

00:06:57Yeah, I think so too.

00:06:58Go, Schnezza.

00:06:59Let's go, girl.

00:07:00Hey, guys, I've got direct support here.

00:07:02Yeah, yeah, yeah.

00:07:03Let's do, babes.

00:07:05Hope nobody has chewing gum.

00:07:08Nice work, Luzz.

00:07:10I'm pretty nervous going up against Schnezza.

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.

00:07:23That's stressful.

00:07:28Oh, the bread queen is back.

00:07:31This is delightful.

00:07:33Nez is so much fish.

00:07:35She literally just finished the last season.

00:07:37It's delicious.

00:07:39It's really, really good.

00:07:42And she's come straight into this one.

00:07:44So, she's all guns blazing.

00:07:46This is yams, dumplings with ure plum.

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

00:07:52Do you want a job?

00:07:53Yes.

00:07:55But also, the competition is seen.

00:07:57I made kumuraj.

00:07:59It's a pasta veil.

00:08:01Fregula soup with baccala and pipis.

00:08:04I'm honestly terrified to be cooking against it.

00:08:07Don't tell me about that.

00:08:09My ingredient that I need to use today is hazelnuts.

00:08:13So, I'm going to make a dessert.

00:08:15I'm going to do a salted hazelnut gelato.

00:08:18It's a Montenegro brown butter hazelnut cake.

00:08:22And I'm just adding like a little riff on that.

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

00:08:25So, I just feel like I can't make something without a little native spin sometimes in life.

00:08:30The 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 before I make the gelato with some hazelnut paste and all the usual suspects.

00:08:44Okay, that, that, that.

00:08:46A little bit of salt.

00:08:48I'm now working on my Amaro Montenegro syrup that the quondongs will cook in.

00:08:53Quondongs are a native Australian peach.

00:08:56So, you get this really nice fresh tartness.

00:08:59And bringing that into a dish that's got chocolate, hazelnuts, orange,

00:09:02and the Amaro Montenegro could be super risky or it's going to work really well.

00:09:08Hi, Laura.

00:09:10Hello.

00:09:11How's your relationship with hazelnuts, first of all?

00:09:12Love hazelnuts.

00:09:13That's good.

00:09:14My favourite nut in the nut family.

00:09:16What is the dish with your beloved hazelnuts?

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

00:09:20I'm kind of like playing on like Northern Italian flavours.

00:09:24So, I've got hazelnuts, Montenegro, orange, chocolate.

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

00:09:31Right.

00:09:32Which is?

00:09:33Quondongs.

00:09:35Have you paired hazelnut chocolate and quondong before?

00:09:37Never.

00:09:38Never?

00:09:39No.

00:09:40So what do you think that is going to be like?

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.

00:09:51Good luck, by the way.

00:09:52Hey, Loz.

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

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

00:09:57Yeah, yeah, yeah.

00:09:58Hazelnuts.

00:09:59Yeah, I'll come and get them.

00:10:00Yeah, yeah, come get some.

00:10:03Go for it.

00:10:04Cause I only had the, the other ones just on your screen.

00:10:07Yeah, thank you.

00:10:09Teamwork.

00:10:11My immediate thought is a dessert.

00:10:14But then I'm thinking Laura is Charlie and hazelnut is in her blood.

00:10:19She's going to have dessert 100%.

00:10:22I need to think outside the box.

00:10:25Oh, this is salmon.

00:10:26What did I, how did I pick up salmon?

00:10:28And I'm going to make a hazelnut crusted cot with beautiful hazelnut boroblomb.

00:10:34I can feel the pressure in the room.

00:10:3658 minutes to go.

00:10:37Come on.

00:10:38Let's go.

00:10:39Let's go, guys.

00:10:42It's a weird time point.

00:10:43I think we have 58 minutes.

00:10:44I'm closer.

00:10:4715 minutes and everybody's already cooking and I just coming with my ingredients.

00:10:51I really need to pick up my pace.

00:10:53So first thing I do is I cut the beautiful fillet of my fish.

00:10:58I get the bones and put them with aromatics in a boil to make a stock for cook of my vegetables.

00:11:04Next thing to do is get started with my boroblomb.

00:11:07I never heard of hazelnut and boroblomb together before, but I'll make it work.

00:11:13Huge risk today.

00:11:14I'm cooking garoblomb for a French man and I'm completely changing it.

00:11:26Nice, Sarah.

00:11:27Thanks.

00:11:28Going girls.

00:11:29I'm coming off the back of a couple of rough cooks in Doha and I'm up against Alana.

00:11:34But I feel like my superpower is staying calm in this kitchen, so I'm back in the right frame of mind.

00:11:40I love a bit of horseradish.

00:11:41For me, when I think of horseradish, it instantly kind of goes down that beef bar and I am making some savoury doughnuts.

00:11:50So savoury doughnuts, a horseradish cream stuffed inside, a little beef glaze on top, a little bit of pea puree underneath, then some seared wagyu, seared beef on top.

00:11:59So a few different elements coming together for that one.

00:12:03The most important step of this dish is to get these doughnuts proving.

00:12:06It's a 75-minute challenge, so I'm under time pressure with that.

00:12:10That's, I'd say, point one.

00:12:11I'm sure Alana is going to lean into her strengths and go for a dessert, but I am going to battle it out for round one and I have to be sad.

00:12:21I am not going into round two today.

00:12:23My plan is to give the judges a beautifully tasty dish and something that really is so unique that it beats Sarah's.

00:12:31Sarah's been in the MasterChef kitchen competing three times.

00:12:42Let's go, Sarah.

00:12:44And she's had this incredible career here in Australia and in India.

00:12:48The smokiness.

00:12:50I love that she used that traditional method.

00:12:52It's so cool.

00:12:54Sarah knew she had to cook us one of the best butter chickens we've ever had.

00:12:57And she did.

00:12:59She pairs flavours.

00:13:01Vegemite beurre blanc is loaded with all the things we love.

00:13:04She comes up with these amazing combinations and textures.

00:13:08She always looks so graceful in the kitchen.

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

00:13:16Alana.

00:13:18Hello.

00:13:19You're up against Sarah with horseradish.

00:13:21What's your strategy?

00:13:22I'm going dessert.

00:13:23Going dessert?

00:13:24Going dessert with, yeah, horseradish dessert.

00:13:25I just think that for me to stand out in this jewel, I need to go with my best foot forward and 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, I've got a really beautiful soaked almond biscuit that's going to go on the bottom.

00:13:41I've got a little bit of goat's curd cream going on there as well.

00:13:44Have you ever had a horseradish dessert?

00:13:46Well, yeah, with wasabi.

00:13:47I did a wasabi ice cream.

00:13:49How did that go down?

00:13:50Not great.

00:13:51Oh, no.

00:13:52Don't do it with that.

00:13:53It's important.

00:13:55The big hitting flavours in your dessert.

00:13:58Are you certain they all go together?

00:14:00I'm pretty certain they're all going to go together, but I know that I've got to try and tame that horseradish.

00:14:05And the goat's curd as well.

00:14:06And the goat's curd, yeah.

00:14:07Yeah.

00:14:08All right.

00:14:09Good luck, Alana.

00:14:10Thanks, ladies.

00:14:12I'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 flavours are risky and you will never see it on a menu.

00:14:25But for me to win today, I need to make them work.

00:14:37Do you think we can be in the next MasterChef?

00:14:38Only one way to find out.

00:14:40Applications are open now.

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

00:14:43We'll see you in the kitchen.

00:15:03Wow, you could hear a snooze drop in here a moment.

00:15:07Oh, game on.

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

00:15:19We've got Schneze v Laura.

00:15:21Laura's going for dessert.

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

00:15:25She's talking about using hazelnut paste to fold through the gelato.

00:15:29Lot of fat in the hazelnut paste, so how will that react?

00:15:32It actually does sound like quite a conventional dessert in many ways

00:15:34because she's got the fennelcier, the ice cream, all that.

00:15:37But it's just all those little tiny twists that she puts in there.

00:15:40Yeah.

00:15:41The Laura-isms, if you want to say.

00:15:43She's giving it her little twist.

00:15:44Yeah.

00:15:46Schneze, she's got the hazelnuts in two spots, right?

00:15:49The hazelnut beur blanc, which I'm interested to see how that comes together.

00:15:52A piece of fish.

00:15:53She's going to crisp up the skin and do a hazelnut crumb over the top of that.

00:15:57She's got vision.

00:15:59She has.

00:16:00When you think the plan is fantastic.

00:16:01If she knock this one on, it's superb.

00:16:04And then on the flip side, you've got Alana v Sarah.

00:16:07I mean, there's a lot of invention in Sarah's dish because she's riffing on a classic thing.

00:16:12Those flavours make so much sense how she's recreating them.

00:16:16Then with Alana's dish, we can't get our heads around it quite yet.

00:16:21I feel like horseradish ice cream could become one of those MasterChef mega wins or mega fails.

00:16:26Yeah.

00:16:29How you going, girl?

00:16:30Good. How are you?

00:16:31Oh, my God.

00:16:32You're punching on ice cream?

00:16:33Yeah.

00:16:34That's the way.

00:16:35Horseradish ice cream.

00:16:37When the judges taste my dish, I want them to first taste that sweetness of the ice cream.

00:16:43And then all of a sudden, that horseradish flavour will take over at the end.

00:16:47I know that there's big flavours.

00:16:49The 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.

00:16:58My biscuit is now cooked.

00:17:01I want it to be slightly fluffy, almost halfway between a biscuit and a dense carrot.

00:17:05And a dense cake.

00:17:06But then brushing it with this really beautiful syrup is going to give it a lovely flavour.

00:17:12Oh, nice, Alana.

00:17:13Nice Alana.

00:17:14Nice 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 the goat's curd and the horseradish.

00:17:23It's quite punchy.

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

00:17:26Oh, the doughnuts look alright.

00:17:27They look good.

00:17:28Yeah.

00:17:29Nice work, Sarah.

00:17:30Thanks.

00:17:31Great.

00:17:32Come on, keep pushing.

00:17:3315 minutes to go.

00:17:34Come on.

00:17:35Come on.

00:17:36Go girls.

00:17:3730 minutes left and feeling alright at the moment.

00:17:38I'm doing a savoury doughnut with the horseradish cream stuffed inside the doughnut.

00:17:43I've got a little kiss of horseradish, which I like.

00:17:45A little glaze on top and then nice slices of seared wagyu.

00:17:49My doughnuts have risen so I'm going to get those in the deep-fry very shortly.

00:17:54I have no idea.

00:17:55I can't see what Alana is doing but I feel like she's looking pretty focused.

00:17:59Yeah, baby.

00:18:00Alana's strange.

00:18:01I've got a lot of hands left and feeling alright at the moment.

00:18:04I'm doing a savoury doughnut with the horseradish cream stuffed inside the doughnut.

00:18:07Got a little kiss of horseradish, which I like.

00:18:09A little glaze on top and then nice slices of seared wagyu.

00:18:12My doughnuts have risen so I'm going to get those in the deep-fry very shortly.

00:18:15I have no idea.

00:18:16I can't see what Alana is doing, but I feel like she's looking pretty focused.

00:18:18I think Alana'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.

00:18:25Basil and olive oil ice cream with an anto chili and hibiscus broth.

00:18:30Burnt butter parfait with a little flaky butter pastry on the bottom.

00:18:35Gingerbread bundt with an artichoke and mascarpone ice cream.

00:18:39And it's really good at bringing different flavours together and pushing the boundaries.

00:18:44Oh, look at the colours on that.

00:18:47She whips out one of those desserts and we all know it's fantastic.

00:18:52So this round is going to be really tough.

00:18:55I am throwing everything at it and I have to get my doughnuts into the fryer.

00:19:00Are these the doughies?

00:19:01Yeah, they're working.

00:19:02Working?

00:19:03Ooh.

00:19:04Puffing up nicely.

00:19:05They look like eggs.

00:19:06Little mini ones.

00:19:07Are they a little Indian thing?

00:19:08Or is it a Sarah thing?

00:19:09Yeah, it's a Sarah thing.

00:19:10Watch out.

00:19:11It's hot.

00:19:12I'm like, no fear of any oils.

00:19:13My 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.

00:19:29I'm feeling really, really good actually.

00:19:32Game on.

00:19:33That's for sure.

00:19:34Time is ticking away.

00:19:35You have 20 minutes to go.

00:19:37Come on.

00:19:38Let's go.

00:19:39Come on, guys.

00:19:45So much to do.

00:19:47Not enough time.

00:19:49The most challenging element for me today is that broad block.

00:19:53This is a make or break.

00:19:57As 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, Nash?

00:20:05It's actually yum.

00:20:08It's unexpected.

00:20:09It's like savoury, sour and like, um, earthy.

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 burned.

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

00:20:27Oh, come with me.

00:20:29There is a one in four chance of going home.

00:20:32You have 15 minutes to go.

00:20:34Let's go.

00:20:38Cooking a fish skin in a sandwich press is a next level crispness.

00:20:43It's a revolution.

00:20:45If I'm going to win this today, if I'm going to win against Laura,

00:20:48I need to elevate everything I do.

00:20:52How you going, Snez?

00:20:53Yep, pumping.

00:20:54How are you?

00:20:55Yeah, good.

00:20:59What was I doing?

00:21:01Let's go, Lozzie.

00:21:03So I'm looking at my gelato and it's definitely doing its thing.

00:21:06It's thickening, it's wrapping itself around that paddle

00:21:09and it's looking really good.

00:21:10So I decided to give it a taste.

00:21:12Instantly, my heart sinks because this is icy.

00:21:37The texture is not right.

00:21:41I don't know what's happened.

00:21:50It's not right.

00:22:01Loz, it's a fat content.

00:22:02Yeah, it's wrong.

00:22:05You've got 11 minutes, Laura.

00:22:06Yeah, I know.

00:22:14So, this is really icy.

00:22:17It's unusual.

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

00:22:19No, I can't.

00:22:22That's a big hazelnut component in your dish, eh?

00:22:24Yeah.

00:22:25What's the plan?

00:22:30Um...

00:22:34My stomach is in a knot and I don't know what to do.

00:22:37So, this is really icy.

00:22:52What's the plan?

00:22:56Um...

00:22:58All I want to do right now is curl up into a ball

00:23:00and, like, cry my heart out and run away.

00:23:04But I can't do that.

00:23:06I'm just gonna...

00:23:08almost make like a...

00:23:10like a...

00:23:12mascarpone hazelnut paste whip.

00:23:15Right.

00:23:16Make it super salty.

00:23:17I don't have any other options right now.

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

00:23:21Yeah.

00:23:22Can I pull something together in these last 10 minutes

00:23:24that's gonna replicate that gelato,

00:23:27bring a hazelnut element and hopefully save this dish?

00:23:32I don't know.

00:23:34Laura, I can tell you rattle.

00:23:35Pull it together.

00:23:36Yeah. Take a breath.

00:23:37Yeah. Focus.

00:23:38Because you can do this.

00:23:44How does that taste, Neji?

00:23:47Oh!

00:23:48You happy, girl?

00:23:49Yum.

00:23:51I'm looking at this crumb

00:23:52and I'm looking at the cook on that fish

00:23:55and it looks bloody perfect.

00:23:57I'm so proud.

00:23:59Oh, my God, Neji. Let's go.

00:24:08This is getting serious.

00:24:10Five minutes to go.

00:24:11Woo!

00:24:12All right.

00:24:13All right.

00:24:14All right.

00:24:15Let's go, Lozzy.

00:24:16Come on, mate.

00:24:17Keep going, keep going.

00:24:18Let's go, Laura.

00:24:19Just make it the best you can, Loz.

00:24:20You can do it, Laura.

00:24:21Come on, mate.

00:24:22Let's go, Loz.

00:24:23Come on, girl.

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

00:24:25Yeah, it's good.

00:24:26A little bit of white chocolate,

00:24:27just a little bit of that horseradish.

00:24:28Amazing.

00:24:29Amazing.

00:24:30Yeah, perfect.

00:24:31Really nice.

00:24:32The end of the cook is so close,

00:24:33but I've only just got enough time to plate it up beautifully.

00:24:34The soaked almond biscuit goes first into the bowl,

00:24:35then plums on top of that.

00:24:36And then I pipe the goat's curd cream all around the edge.

00:24:37I am super happy with my dish, but I'm going up against the absolute best.

00:24:40And for me to beat Sarah...

00:24:41Oh, yeah.

00:24:42It's so nice.

00:24:43The same taste, Lana.

00:24:44Yeah, it's good.

00:24:45A little bit of white chocolate, just a little bit of that horseradish.

00:24:46Amazing.

00:24:47Yeah, perfect.

00:24:48Really nice.

00:24:49The end of the cook is so close, but I've only just got enough time to plate it up beautifully.

00:24:51The soaked almond biscuit goes first into the bowl, then plums on top of that.

00:24:56And then I pipe the goat's curd cream all around the edge.

00:24:59I am super happy with my dish, but I'm going up against the absolute best.

00:25:06I need to really elevate this dish.

00:25:12So I'm adding some celery oil because I want to bring that really beautiful, fresh, cooling flavour to that horseradish cream.

00:25:21Three minutes to go!

00:25:23Come on!

00:25:24Come on, guys.

00:25:25Come on, guys.

00:25:26Nice work, Laura.

00:25:27Come on, Sarah.

00:25:28Last few minutes and I'm really happy with all my elements.

00:25:34I've got my doughnuts that I've tossed in Haraway 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, that sticky blaze on top of my doughnuts, and then layer it with the beef as well.

00:25:49Nice work, Lozzy.

00:25:51It's alright, girl.

00:25:53It's so not.

00:25:54The first thing that goes onto the plate is my hazelnut financier.

00:26:03On top of that, I'm going to pipe the whipped chocolate ganache.

00:26:06And sitting on top of that is all those beautiful halves of that guandong.

00:26:14I think it is actually really delicious.

00:26:16But because that hazelnut gelato is not on there, and what happened in those last 15 minutes, I'm truly gutted with this dish.

00:26:23Time is running out!

00:26:26One minute to go!

00:26:27It's so well cooked.

00:26:28I'm starting with my fish on the bottom, with my beautiful beurre blanc sauce.

00:26:29And I finish it off with my gorgeous little mushrooms, and a half of the carrot just sitting there.

00:26:46What else do I have?

00:26:48I still had this beautiful fish skin.

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

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

00:26:55And 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 to survive this round one.

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

00:27:06The battle is over in ten!

00:27:09Ten!

00:27:10Nine!

00:27:11Eight!

00:27:12Seven!

00:27:13Six!

00:27:14One!

00:27:15Four!

00:27:16Three!

00:27:17Two!

00:27:18One!

00:27:19Yeah!

00:27:20Everyone!

00:27:25Oh my god, I have no idea.

00:27:27What happened?

00:27:28Is Laura okay?

00:27:29Are you alright?

00:27:42Oh, no, no, no, no, no.

00:27:43You're incredible.

00:27:44What does it matter?

00:27:45It doesn't matter.

00:27:46It doesn't matter.

00:27:47Oh, I think we're going somewhere.

00:27:54It's okay.

00:27:55It's okay.

00:27:56you got this you got this I just deep down have this feeling sorry I'm going home today

00:28:10I'm just so broken

00:28:26sorry sorry I know it looks like I'm getting emotional over a goddamn ice cream like

00:28:39the picture is so much bigger you're doing this with almost one year old you had a baby like

00:28:46I feel like coming back here I've given up spending the first six months of my daughter's life with

00:28:52her and it's just all the emotions of everything coming back for the third time not being around

00:29:02Florence just like you got this you got this honestly it's great you're incredible

00:29:09well for incredible cooks two intense battles let's see who's come out on top shanez and Laura

00:29:21in your jewel you were cooking with hazelnuts we'd like to taste your dish snares

00:29:26so today I made hazelnut crusted fish pezzlin borre 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

00:29:50beautiful all right should we taste the dish yeah let's go

00:29:55oh you nervous very nervous are you

00:30:10yeah

00:30:19Chess

00:30:21your boire belonging cause it is a bit of my little specialty that was probably the very best one we are for a very very long time

00:30:34Probably 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 paste into your sauce.

00:30:44That was very clever and just perfect.

00:30:48The cook on the fish is money.

00:30:52Money, 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.

00:31:01I also love that you put those little veggies on.

00:31:03Yeah.

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

00:31:06and I think this dish, hazelnuts aside,

00:31:09just shows such a wonderful evolution of you.

00:31:12You should be really proud.

00:31:13Thanks, Sophia.

00:31:14Nice, Ned.

00:31:14That's it.

00:31:15Well done, Ned.

00:31:18Well done.

00:31:19Well done.

00:31:19Good job.

00:31:21Next up, Laura.

00:31:23Laura.

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 mascarpone whip.

00:31:45It was a bit emotional after the cook.

00:31:47Yeah.

00:31:48Because mascarpone wasn't plan A, was it?

00:31:51No.

00:31:54Yeah, it's just frustrating.

00:31:55I think I know why.

00:32:00Because I was in the room

00:32:01when it happened last time in this kitchen.

00:32:05Yeah.

00:32:07Probably cost you lifting that trophy.

00:32:10Yeah.

00:32:10How brave you are.

00:32:33Laura, this combination is just so you.

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

00:32:38with the bitterness of the Montenegro.

00:32:42The way you incorporated those guangdongs

00:32:44is just so delicious.

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

00:32:48and they kind of serve as these little boats

00:32:50for the caramel.

00:32:51I didn't miss your ice cream.

00:32:53I thought the texture of the replacement

00:32:56was really luscious and smooth.

00:33:01But I think you needed to punch harder

00:33:04with the hazelnut.

00:33:05OK.

00:33:06When you've got a dark chocolate

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

00:33:09and when you've got an intense

00:33:10native Australian ingredient,

00:33:12you need the hazelnut component

00:33:13to match up in its intensity.

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

00:33:19It is frigging delicious.

00:33:22The use of the guangdong chocolate

00:33:24and the hazelnut is off the charts.

00:33:27I love it.

00:33:28It's so interesting.

00:33:30It's so uniquely you as well.

00:33:31My...

00:33:33I just...

00:33:34I don't know whether it's because

00:33:35we knew that there was

00:33:38a salted hazelnut gelato

00:33:40coming our way or not.

00:33:41Yeah.

00:33:43But I think I miss it.

00:33:48I wanted the luxury

00:33:50of that element.

00:33:52Well done.

00:33:55We're doing this.

00:33:59In the battle of Sarah versus Alana,

00:34:02you were cooking with horseradish.

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

00:34:06Sarah.

00:34:06What have you made, Sarah?

00:34:17I've made savoury doughnuts

00:34:19stuffed with horseradish cream,

00:34:21seared wagyu with a pea puree

00:34:23and a red wine glaze.

00:34:26That's pretty much exactly

00:34:27what 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

00:34:50perfection.

00:34:51So fluffy

00:34:52and just gorgeous mouthfeel.

00:34:54And I love the play

00:34:55on beef and horseradish.

00:34:57I really loved how much

00:34:59horseradish was in my

00:35:00little doughnut.

00:35:01I loved all the elements.

00:35:03The little garnish of watercress

00:35:04to add to the spice hit.

00:35:06You've got this beautiful,

00:35:07rich glaze over the top

00:35:08that kind of looks like chocolate,

00:35:10so I get the reference

00:35:10back to the doughnut.

00:35:12Your meat is so beautifully sliced

00:35:14and it's thin

00:35:15and you can, you know,

00:35:16work your way through the flavour.

00:35:18And I've just got

00:35:19a little, like,

00:35:20tickling sensation

00:35:21in my schnoz right now

00:35:22from the horseradish,

00:35:23which I really love.

00:35:24It was exactly how

00:35:25it was meant to be.

00:35:26So props to you.

00:35:31We'd like to taste your dish,

00:35:36Alana.

00:35:39I'm looking at my dish

00:35:40as I'm walking up

00:35:41to the judges

00:35:42and I'm really proud

00:35:43because that's me

00:35:45on a plate.

00:35:46That's my ideas.

00:35:48Oh, wow.

00:35:49But I know that I'm

00:35:51kind of walking

00:35:52that fine, tightrope

00:35:54of, is this flavour

00:35:55combination going to work?

00:35:57Doesn't look like

00:35:58horseradish anything,

00:35:59does it?

00:36:00There's a lot riding on this.

00:36:02That is very pretty.

00:36:13Very modern.

00:36:15Love that little splash on top.

00:36:17Alana, horseradish two.

00:36:20What'd you cook?

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

00:36:23with goat's cheese cream,

00:36:26soaked almond,

00:36:27biscuit,

00:36:28celery oil

00:36:28and fresh plums.

00:36:30Big flavours.

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

00:36:33Yeah.

00:36:33Alana,

00:36:55we're supposed to have

00:36:57a bit of suspense

00:36:58because it's a duel.

00:37:00But you know what?

00:37:01I love it.

00:37:04Didn't make that much noise,

00:37:05but you know what?

00:37:09It's a napkin.

00:37:12Ah, 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.

00:37:22And 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.

00:37:35The celery oil is perfect.

00:37:38He brings not just the aspect visual,

00:37:40but also is well-welcome

00:37:42with the horseradish.

00:37:44Alana,

00:37:44you smash the balance

00:37:46of the flavour in that ice cream.

00:37:48If 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.

00:38:00I was craving

00:38:01a 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 pushed the savoury

00:38:14a little bit too hard.

00:38:17I didn't love the goat's cheese.

00:38:19OK.

00:38:20Because 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,

00:38:25but for me,

00:38:25it was just too tart.

00:38:27OK.

00:38:28You've definitely done

00:38:29an unbelievable job in areas,

00:38:31but I feel like

00:38:32there was just too many things.

00:38:34You 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.

00:38:39Thanks, Alana.

00:38:43Oh, that's so beautiful.

00:38:45Awful.

00:38:48Does work.

00:38:53You had a one in four chance

00:38:56of going home

00:38:57when you walked in here today.

00:39:00For two of you,

00:39:00those odds are about

00:39:01to get tighter.

00:39:05First,

00:39:06hazelnut jewel.

00:39:08Snedge,

00:39:10silky fish,

00:39:11gorgeous crust

00:39:13and rich,

00:39:14nutty beurblanc.

00:39:15That was an absolute winner.

00:39:18Laura,

00:39:19your flavours,

00:39:19technique and textures,

00:39:21they were all on point.

00:39:23But 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,

00:39:30you'll be cooking in round two.

00:39:32Oh, good.

00:39:33Snedge,

00:39:33you're safe.

00:39:34What?

00:39:35Now,

00:39:36the 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.

00:39:46But one of them

00:39:47had a few too many flavours

00:39:48going on.

00:39:50The goat's curd

00:39:51was distracting.

00:39:52Alana,

00:39:53you're headed

00:39:54into round two.

00:39:57Shanae,

00:39:58Sarah,

00:39:58you're safe.

00:39:59Congratulations,

00:40:00you can join the others

00:40:01up in the gantry.

00:40:05Oh my God,

00:40:05Sarah,

00:40:06that was so stressful.

00:40:09Oh dear.

00:40:10Laura,

00:40:10Alana,

00:40:11it comes down to you

00:40:13and whatever ingredient

00:40:14is under this cloche.

00:40:16You 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.

00:40:24That's my mindset.

00:40:26No matter

00:40:26who wins this duel,

00:40:28we'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.

00:40:35In this round,

00:40:36you're going

00:40:37head-to-head

00:40:38using...

00:40:41fennel seeds.

00:40:44Oh, that's such a...

00:40:45Wow.

00:40:46Oh, they smell amazing.

00:40:48Wow.

00:40:49How's this?

00:40:49Whoa.

00:40:51I love them.

00:40:54Go head-to-way.

00:40:55Good.

00:40:58You'll have

00:40:5875 minutes.

00:41:02The garden

00:41:02and the pantry

00:41:03are open.

00:41:04Cook whatever dish

00:41:05you think

00:41:06will keep you

00:41:06in this competition.

00:41:08Just make sure

00:41:09fennel seeds

00:41:10features in it.

00:41:11OK?

00:41:11Yep.

00:41:13Goodbye.

00:41:14Your time

00:41:15starts now.

00:41:16Come on!

00:41:17Go!

00:41:18Go!

00:41:19Oh, I'm so happy.

00:41:22Oh, I'm so happy.

00:41:24Coming 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.

00:41:37I'm just...

00:41:37I'm just still trying

00:41:40to accept the fact

00:41:40of what's about to happen.

00:41:42Like, if that was

00:41:42a one-round cook,

00:41:43I'd be eliminated.

00:41:46That'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.

00:41:57Good luck.

00:41:58Yeah.

00:41:58Let's do it, Laura!

00:41:59Here she comes!

00:42:00Seafood.

00:42:01Surely she's

00:42:02going to make pasta.

00:42:03But Alana could just

00:42:04completely wipe

00:42:05the floor with this.

00:42:06So I'm not going

00:42:08down that track.

00:42:11I'm making a dish

00:42:13that is, like,

00:42:14for me,

00:42:15something that I could

00:42:16cook at the end

00:42:16of this competition

00:42:17and maybe win off.

00:42:20And that's what I'm doing.

00:42:21But it's something

00:42:22that's so intricate

00:42:23and delicate.

00:42:25Like, 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.

00:42:33Do a little roasted

00:42:34fennel oil.

00:42:35Also do a little

00:42:36smoked fennel dashi

00:42:38to go with it.

00:42:39The 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,

00:42:53lots of seaweed,

00:42:54charred 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.

00:43:00OK, ladies, 60 minutes to go!

00:43:13CHEERING AND APPLAUSE

00:43:14Come on, guys!

00:43:15Come on, girls!

00:43:16Come on, Laura!

00:43:17Come on, Alana!

00:43:18CHEERING AND APPLAUSE

00:43:19This is the worst odds

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

00:43:28so far about going home.

00:43:30So, yeah, I am going to try

00:43:32and get as 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 really well.

00:43:44Go, Alana!

00:43:45I'm going to be making

00:43:46a burnt fennel seed pavlova

00:43:47with some other

00:43:49beautiful elements on top

00:43:50so a sour cherry sorbet,

00:43:52a little bit of a

00:43:52diplomat cream.

00:43:53To beat Laura,

00:43:54I basically have to make

00:43:57the best dish I've done

00:43:58in this competition.

00:44:00Oh, the pressure is on.

00:44:02I mean, I've done it before.

00:44:04I've had plenty of top dishes

00:44:06but this has got to be

00:44:08like the top, top dish.

00:44:11That's the only way

00:44:12I can win this challenge.

00:44:16In the mood to cook?

00:44:21Grab your aprons

00:44:22and try these delicious

00:44:24MasterChef-approved recipes

00:44:26on 10.

00:44:35This is anyone's game.

00:44:37You have 45 minutes to go.

00:44:39Come on, guys.

00:44:45Hi, Alana.

00:44:46Hello, how are you?

00:44:48So, tell us what you're making.

00:44:50So, I'm doing a burnt fennel pavlova

00:44:52with a sour cherry sorbet,

00:44:54some candy fennel stalks.

00:44:57Yeah.

00:44:57And lots of really pretty garnishes

00:44:58on it as well

00:44:59that are just going to give, you know,

00:45:00lots of different flavours and textures.

00:45:02But remember, not too many!

00:45:04Exactly.

00:45:06I think that fennel seed

00:45:08was your ticket to a win here.

00:45:10Yeah.

00:45:10because it is so you,

00:45:12it's what we've seen you be so successful at,

00:45:15putting really unique savoury or spices

00:45:18into a dessert

00:45:19and just creating something

00:45:20that just wows us.

00:45:21Yeah.

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

00:45:23Just taste, taste, taste,

00:45:25edit, edit, edit.

00:45:26Just bring us that perfect dish.

00:45:28Now, you've just given me an idea.

00:45:29Here we go.

00:45:30Tune in on that little flavour whisperer.

00:45:33What did I say?

00:45:33I don't know, just flavour combinations.

00:45:35Now I need to go get something.

00:45:39Laura is an absolute force to reckon with.

00:45:43I feel like it's a bit David and Goliath at the moment.

00:45:47Go on, Lana.

00:45:49And I've been trying to think

00:45:50what I needed to add to this sour cherry sorbet

00:45:53just so it had another layer of flavour.

00:45:56I'm thinking a little bit of cracked pink peppercorns

00:46:00and some dried rose petals

00:46:01will be just enough

00:46:03to get that sour cherry sorbet across the line

00:46:06because the pressure is on

00:46:08to cook the best I've ever, ever, ever cooked

00:46:11in this kitchen.

00:46:17You OK?

00:46:18Yeah.

00:46:19That's hot.

00:46:20After what happened in that first round cook,

00:46:23I've got all those emotions

00:46:24and they're, like, still right there.

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

00:46:29keep them a-bake.

00:46:30And focus.

00:46:32In round two,

00:46:33I'm making a cold squid and fennel noodle salad.

00:46:37I'm going to have charred fennel noodles

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

00:46:41And my dashi's on the toasted fennel salt's ready

00:46:44for later to season the noodles with.

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

00:46:50You have to be delicate.

00:46:53Like, literally 30 seconds cooked too much,

00:46:56a millimetre that the noodles aren't cut perfectly

00:46:59is going to ruin this whole dish.

00:47:02Let's go, Laura.

00:47:03I cannot stuff this up.

00:47:06If I stuff this up, I'm out.

00:47:09So I took my absolute time to make sure

00:47:11that all of these squid noodles

00:47:13are the same size and texture.

00:47:15Oh.

00:47:16Let's go, Lozzy.

00:47:17Come on, come on.

00:47:18Let's go, Lozzy.

00:47:20Plain and simple.

00:47:21Make this your best dish yet.

00:47:2315 minutes to go.

00:47:24My sour cherry sorbet is ready to go.

00:47:38Nice, Alana.

00:47:39Is it nice?

00:47:40Tasting good, Alana?

00:47:41Yeah.

00:47:41It's really yummy.

00:47:43And I have my burnt fennel seed pavlovas in the oven.

00:47:47The pavs, I am wanting them really crispy on the outside,

00:47:50fluffy on the inside.

00:47:52They've been in for about 20 minutes or so now.

00:47:54They're not far off coming out.

00:47:55And then I'll torch them for the burnt side of it.

00:48:00Every pavlova has some sort of cream element on it.

00:48:04For me, I want to do a cream diplomat today.

00:48:08And I'm thinking, what flavours can I put in there?

00:48:12And a little bit of honey and a really strong vanilla bean,

00:48:16I think, is going to be a great flavour profile

00:48:19to go with the sour cherry and the fennel.

00:48:24The end of the cook is so close,

00:48:29but I want to add some sort of fresh fruit.

00:48:32And to win this challenge,

00:48:33it can't be just fresh fruit on a plate.

00:48:36What's that, Alana?

00:48:37Masala.

00:48:38Last time I made a masala syrup,

00:48:41Sophia couldn't stop raving about it.

00:48:43And strawberries, masala, fennel seed pavlova,

00:48:47sour cherries and the crunch from Kataifi pastry.

00:48:50I have so many things going on right now,

00:48:53but I feel like at this point in the competition,

00:48:56you're not going to get anywhere without taking some risks.

00:48:59Andy, remember your parting words to Alana

00:49:04when we left her bench was edit, edit, edit.

00:49:07She is now adding things.

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

00:49:12rose petals, masala, fresh strawberries.

00:49:16She's got a lot of decisions to make.

00:49:17Yeah.

00:49:18What to put on, what to leave off,

00:49:19how much are things to put on.

00:49:20I'm stressing because I think while this is Alana's talent

00:49:25for feeling her way through things,

00:49:28this is not the moment to do it.

00:49:35Only three minutes to go!

00:49:37Come on!

00:49:38Come on, guys.

00:49:38Woo!

00:49:47Oh!

00:49:47Oh, my heart stopped.

00:49:51Are you cooking the noodles, Lozzy?

00:49:53Ah, yep.

00:49:54I'm going to cook it in some of the dashi

00:49:56and then serve it with the broth.

00:49:57So it'll just be, like, just poached.

00:49:59Lovely.

00:50:01It's time to start cooking these noodles

00:50:04for about five, ten seconds, if that.

00:50:08They don't have long at all.

00:50:10This dashi broth has been bubbling away

00:50:12for pretty much this whole cook,

00:50:14and I've been tasting it throughout,

00:50:15building that depth of flavour,

00:50:16making sure you can taste every single ingredient

00:50:19that went into that broth.

00:50:22But there's definitely a fine line of,

00:50:24I may have used too much fennel,

00:50:26and maybe that fennel seed flavour isn't coming through.

00:50:29I just want it to be fennel seedy.

00:50:32OK, one minute, 30 seconds to go!

00:50:38Thanks, guys!

00:50:39Thanks, guys!

00:50:41Looks great, Lozzy.

00:50:44It all comes down to this.

00:50:45I've got those squid noodles with that fennel noodles as well.

00:50:48It's been dressed with fennel salt, fennel oil, some lemon juice.

00:50:52The fennel fronds are sitting really nicely on the squid.

00:50:55Fennel, fennel, fennel, fennel, fennel, fennel.

00:50:57She's shaking.

00:51:03I'm feeling extreme pressure.

00:51:09I put down the burnt fennel seed pavlova,

00:51:13punny and vanilla bean creme diplomat,

00:51:15the fresh strawberries,

00:51:17the candied fennel stalks,

00:51:18the typhi pastry,

00:51:20so many different elements going on this plate.

00:51:22This is the final countdown!

00:51:25But I don't think I need to take something off.

00:51:27I just think this is going to be a beautiful flavour combination.

00:51:30Ten, nine, eight, seven, six, five, four, three, two, one!

00:51:41Well done, well done, well done, well done, well done, well done, well done, well done, well done, well done, I'm glad I got through the cook.

00:51:59I felt fine throughout the whole cook,

00:52:01but it's just the idea that, you know,

00:52:03you could go home on the back of this.

00:52:05Good luck, Laws.

00:52:18Here she is.

00:52:19Hi, Laura.

00:52:19Hello.

00:52:28Laura, what's your dish?

00:52:30So it's a squid and fennel noodles with a fennel dashi and a fennel seed oil.

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

00:52:41Wait, isn't it, I think, is the real question.

00:52:43Great.

00:52:45This is the closest you've come to leaving the competition so far.

00:52:49Yeah.

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

00:52:52Um, slightly terrifying, to be honest.

00:52:55Um, oh, God.

00:53:00I just feel like I've given up so much of my life for this competition and I don't regret that decision in all three times at all.

00:53:10I just, like, I know I'm good enough to win it and I think both times I've made silly decisions and it's come down to something that I know I could have fixed.

00:53:22And I would like to end a large chapter of my life on a high.

00:53:30Yeah.

00:53:31No matter what happens, Laura, we all think you're a phenomenal cook.

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

00:53:36Love to.

00:53:37There's so much writing on this dish.

00:53:42You just start questioning, is there enough fennel seed?

00:53:44Is it too much fennel?

00:53:45Was that squid cooked right?

00:53:47I've got the angel in me going, like, this is an absolute banger of a dish and I know it's going to be elite.

00:53:54Thanks, Laura.

00:53:56Enjoy.

00:53:56Well, then I've got the devil sitting on my shoulder going, this could be the last experience you ever have in this kitchen.

00:54:01I bloody love that.

00:54:30I bloody love that.

00:54:32The initial flavour that you get is deep roasted fennel seed.

00:54:37And that was the question mark for me.

00:54:39How is this going to play out?

00:54:40Because there's all sorts of fennel going on.

00:54:42And I was worried that the fresh fennel elements would take over that fennel seed, but nah.

00:54:47That fennel seed salt that she made with the anise seed and the roasted fennel seeds is just everywhere, littered throughout that dish.

00:54:55I feel a bit differently to you, Andy.

00:55:00I bloody, bloody love it.

00:55:01The fact that she could get the seeds to really shine through shows that she was really thinking about how she could hero this.

00:55:11What I like the most is the smell and the flavour and the colour of the oil.

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

00:55:23It is so perfectly cooked.

00:55:25And to turn a dashi so quickly with so much depth, so concentrated of flavours.

00:55:33This is a phenomenal dish.

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

00:55:43Ilana.

00:55:44Looking down at my dish and I'm just thinking, this could be it.

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

00:55:51Yes, let me do that for you.

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

00:55:56And to think that you'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 with a sour cherry sorbet, some little candied fennel, a little bit of crispy katafi, a honey and vanilla creme dip on that, and some masala strawberries.

00:56:23Wow.

00:56:23Has this competition, has it been different this time?

00:56:30Having kids, you know, what do you think they're going to pick?

00:56:33Because I feel like you've kind of surprised yourself at the things that you've been able to create.

00:56:39They're going to be expecting a lot more high-end desserts at home, I can tell you.

00:56:42I think for them, they're just so proud.

00:56:49Like you said, I've totally surprised myself.

00:56:52I've felt like I've had imposter syndrome since the moment I walked through those doors.

00:56:56I can tell you now, you are not an imposter in this kitchen.

00:57:00I think that you've cooked some of the most unique, interesting, bloody delicious desserts that we've seen in the competition, ever.

00:57:08Unique flavour combinations is what you've come to be known for, and I think there's going to be a couple in there.

00:57:13We can't wait to taste.

00:57:15Thanks.

00:57:15Thanks, Ilana.

00:57:16What do you guys think?

00:57:22Love it.

00:57:23I love the look of this.

00:57:24I love the tones.

00:57:25And I just know it's going to be interesting because it's from her.

00:57:29My question is, have all these different flavours taken away from the feral seed?

00:57:34Let's find out.

00:57:46I really enjoyed a lot of the elements on Ilana's dish.

00:57:55I really love the sour cherry sorbet and how sharp it was.

00:57:59I love those little crispy bits of kataifi that she'd cooked in ghee.

00:58:02I love those little bits of candied fennel stalk as well, adding crunch, like fresh crunch to the dish.

00:58:08Yeah, look, it looked a million bucks, but I don't think it's come together.

00:58:13Especially the fennel seed.

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

00:58:16It's just fighting so hard with so many other flavours on this dish.

00:58:20With all of those flavours around the plate, it's drowned out the fennel.

00:58:25Yeah.

00:58:32Laura, Ilana, sadly, someone needs to go home.

00:58:39One of you presented us with a bowl of food that was so good, it made us emotional.

00:58:46On the other hand, the cook being eliminated brought us a dish that looked exquisite, but unfortunately, as good as the other flavours were, they competed with the fennel seed.

00:59:01It's for those reasons, I'm sorry to say, Alana, you're going home.

00:59:12I'm so sorry.

00:59:15Alana, I know you came back to win, and even though you've fallen short, the cook you've become, the growth we've seen from you,

00:59:28Some of the flavour combinations that you've put up have just blown our minds.

00:59:32Yeah.

00:59:33They shouldn't work.

00:59:34They defy logic.

00:59:36It's been such a joy to watch your talent unfold and get to know you.

00:59:40I just want you to know it's really hard to see you go.

00:59:44And it's so lovely to see how much grace you have always.

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

00:59:50I really enjoyed meeting and, you know, getting to know you all and all these guys as well.

00:59:55Yeah, it's just been incredible just to create some really nice friendships.

01:00:01Shnez, what are you going to miss from Alana?

01:00:02Oh, everything.

01:00:04She's been my girl from day one.

01:00:06She's always that, yes, girl, okay, last minute walk, last minute drink, last minute dinner.

01:00:10I have hundreds photos of her napping in every possible spot and that's a proof of solid friendship, honestly, and she's such a joy to be around.

01:00:20I'm definitely going to miss her.

01:00:23Alana, have you had a good holiday from the kids?

01:00:26Oh, my gosh.

01:00:28My brother literally said to me, you are not going to know yourself when you go back.

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

01:00:34At the moment, I can actually just hang the phone up and they're screaming at my mum.

01:00:38You don't necessarily have to tell them you got eliminated.

01:00:45I have thought of that, don't worry.

01:00:49Alana, I'm sorry to say, but for now, it's time to say goodbye.

01:00:54Right on.

01:00:55Seriously, right on.

01:00:56I might not have come out on top this time, but I'm so grateful for all of these skills that I've learnt.

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

01:01:05Alana, 14 years ago, would never have had the courage to do the dishes that Alana, present day, is currently doing.

01:01:15Oh, well done.

01:01:17Oh, I can't wait to see what you guys cook.

01:01:19I'm just so excited to take all of that that I've learnt of myself, of my cooking ability,

01:01:26and just keep building on that as soon as I get out of this kitchen.

01:01:34This week on MasterChef Australia.

01:01:37Here we go.

01:01:38O-M-G.

01:01:41I'm the city, O-M-G.

01:01:44It's a week of immunity.

01:01:46Woo!

01:01:47Love the sound of that.

01:01:48This is going to be good.

01:01:49I'm so excited.

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

01:01:50I'm so excited.

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