"MasterChef Australia" Episode #17.40

1 00:00:01,000 --> 00:00:04,000 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:04,000 --> 00:00:05,120 Are you ready? 3 00:00:05,120 --> 00:00:09,640 ..the top 10 set out to prove they're back to win. 4 00:00:09,640 --> 00:00:12,520 It's coming up to the home sprint now, so it's getting real. 5 00:00:12,520 --> 00:00:14,480 ANDY: Sign me up! 6 00:00:14,480 --> 00:00:16,760 It is absolutely phenomenal. 7 00:00:16,760 --> 00:00:18,840 Everything on the plate is just unbelievable. 8 00:00:18,840 --> 00:00:20,840 But... Philip Khoury! 9 00:00:21,840 --> 00:00:23,760 ..his pressure test... 10 00:00:23,760 --> 00:00:25,840 PHILIP: Dawn Of A Tropical New Day. 11 00:00:25,840 --> 00:00:27,160 OTHERS: Ooh! 12 00:00:27,160 --> 00:00:28,840 ..was the end of the road... 13 00:00:28,840 --> 00:00:30,960 (SIGHS) 14 00:00:30,960 --> 00:00:32,560 ..for Andre. 15 00:00:32,560 --> 00:00:34,960 (WHOOPING AND CHEERING) 16 00:00:36,440 --> 00:00:39,480 And Callum's immunity-winning pav 17 00:00:39,480 --> 00:00:42,560 had the judges dancing for joy. 18 00:00:44,640 --> 00:00:48,080 Tonight the best dishes 19 00:00:48,080 --> 00:00:51,640 will take them to far away places, 20 00:00:51,640 --> 00:00:55,320 but for one, it'll be their ticket home. 21 00:01:01,440 --> 00:01:03,280 SARAH: Big day. SNEZ: My goodness. 22 00:01:03,280 --> 00:01:06,040 They did say it's going to be the biggest elimination. 23 00:01:06,040 --> 00:01:07,160 Yeah. I wonder... 24 00:01:07,160 --> 00:01:08,480 I know. 25 00:01:08,480 --> 00:01:12,160 SNEZ: I'm facing elimination today and I'm really scared. 26 00:01:12,160 --> 00:01:15,560 Nine of us left and it's getting harder and harder and harder. 27 00:01:15,560 --> 00:01:21,520 Today's all about proving that I can cook alongside these legends 28 00:01:21,520 --> 00:01:24,080 and proving that I can move even further. 29 00:01:27,320 --> 00:01:29,760 Oh, my gosh. 30 00:01:29,760 --> 00:01:32,040 Crates. 31 00:01:32,040 --> 00:01:34,520 LAURA: Oh, it's different countries. 32 00:01:34,520 --> 00:01:37,560 Here we go, gang. Got a good one today. 33 00:01:37,560 --> 00:01:39,400 JAMIE: We walk into the MasterChef kitchen, 34 00:01:39,400 --> 00:01:41,000 and there's a whole lot of cargo boxes 35 00:01:41,000 --> 00:01:42,520 with different countries on them. 36 00:01:42,520 --> 00:01:44,880 Oh, God. Hey. 37 00:01:44,880 --> 00:01:48,000 Ordinarily they don't send you anywhere on elimination day, 38 00:01:48,000 --> 00:01:49,760 so I reckon something's brewing. 39 00:01:51,800 --> 00:01:52,960 (QUIETLY) Qatar's there. 40 00:01:54,000 --> 00:01:57,840 France, Egypt, Nigeria. 41 00:01:57,840 --> 00:01:59,680 Heart just started beating a little fast. 42 00:01:59,680 --> 00:02:01,240 Yeah, no, same. 43 00:02:01,240 --> 00:02:02,960 Laura and Sarah, dressed for the occasion? 44 00:02:02,960 --> 00:02:04,120 Yep. We're ready for it. 45 00:02:04,120 --> 00:02:05,160 We are. 46 00:02:05,160 --> 00:02:06,560 Do you feel it puts you in a mindset? 47 00:02:06,560 --> 00:02:08,400 It definitely does. 48 00:02:08,400 --> 00:02:10,160 Floral was not the day today. No. 49 00:02:10,160 --> 00:02:12,760 It's like, "War. You're on." 50 00:02:12,760 --> 00:02:15,480 Half the battle is mindset. 51 00:02:15,480 --> 00:02:17,120 The slick look really helps me. 52 00:02:17,120 --> 00:02:22,760 Black apron - it is focused and ready to just give it everything. 53 00:02:24,520 --> 00:02:26,160 Jamie, you look great too, mate. 54 00:02:26,160 --> 00:02:27,760 (LAUGHTER) 55 00:02:27,760 --> 00:02:29,080 I really appreciate that. 56 00:02:29,080 --> 00:02:30,480 LAURA: He's good. 57 00:02:32,040 --> 00:02:33,440 I'm not going to sugarcoat it. 58 00:02:33,440 --> 00:02:37,920 This elimination is the most crucial of the competition so far. 59 00:02:37,920 --> 00:02:40,400 My hands are sweating. 60 00:02:40,400 --> 00:02:42,520 No-one ever wants to leave this kitchen. 61 00:02:43,680 --> 00:02:48,080 But even more so today because of those envelopes over there. 62 00:02:49,200 --> 00:02:51,760 (ALL GASP) 63 00:02:53,240 --> 00:02:57,600 Inside of them is something you desperately want. 64 00:02:58,680 --> 00:03:02,160 Trust me, you do not want to miss out on this. 65 00:03:02,160 --> 00:03:05,400 To get your hands on one, you need to survive this elimination. 66 00:03:05,400 --> 00:03:07,400 Let's do it. 67 00:03:07,400 --> 00:03:09,720 I have no idea what's in those envelopes, 68 00:03:09,720 --> 00:03:12,560 but whatever it is, I want it. 69 00:03:13,960 --> 00:03:16,720 As you guys know, food is magic. 70 00:03:17,760 --> 00:03:21,400 It has the ability to transport us absolutely anywhere 71 00:03:21,400 --> 00:03:22,640 in just one bite. 72 00:03:23,840 --> 00:03:26,600 Each of these places is home to a beloved cuisine 73 00:03:26,600 --> 00:03:29,040 that's eaten all over the world. 74 00:03:29,040 --> 00:03:32,920 I've been lucky enough to eat my way across the globe, 75 00:03:32,920 --> 00:03:35,280 getting stuck into incredible food 76 00:03:35,280 --> 00:03:37,160 from the countries like the ones you see up here. 77 00:03:37,160 --> 00:03:40,560 And that's exactly what we want to see from you today. 78 00:03:40,560 --> 00:03:43,640 You need to choose one of these countries from up here 79 00:03:43,640 --> 00:03:45,760 and create a dish based on its cuisine. 80 00:03:45,760 --> 00:03:47,480 OK. 81 00:03:48,520 --> 00:03:52,800 Whichever country you choose, we want to feel like we're there. 82 00:03:52,800 --> 00:03:54,600 (EXHALES DEEPLY) 83 00:03:54,600 --> 00:03:57,720 Whoever cooks the top four dishes 84 00:03:57,720 --> 00:04:01,520 will win a very special prize. 85 00:04:01,520 --> 00:04:02,880 ALL: Ooh! 86 00:04:02,880 --> 00:04:05,240 So give it everything you've got! 87 00:04:05,240 --> 00:04:06,960 Game on. 88 00:04:08,960 --> 00:04:11,840 We're giving you 75 minutes. 89 00:04:11,840 --> 00:04:14,480 The pantry and garden, they're open. 90 00:04:14,480 --> 00:04:18,320 Make sure whatever you cook, it takes us to that destination. 91 00:04:18,320 --> 00:04:19,400 OK. 92 00:04:19,400 --> 00:04:23,440 Whoever cooks the least impressive dish will be eliminated. 93 00:04:27,160 --> 00:04:28,720 JEAN-CHRISTOPE: So, guys, are you ready? 94 00:04:28,720 --> 00:04:30,280 OTHERS: Yes, Chef. 95 00:04:30,280 --> 00:04:33,400 Your time starts...now! 96 00:04:33,400 --> 00:04:35,160 Go! 97 00:04:35,160 --> 00:04:36,360 Fly away! 98 00:04:44,200 --> 00:04:46,400 JAMIE: Oh, who's took all the prawns? 99 00:04:46,400 --> 00:04:48,600 ALANA: What do I want to do with this? 100 00:04:48,600 --> 00:04:52,080 I've travelled all around the world presenting on food and travel shows. 101 00:04:52,080 --> 00:04:55,440 I love exploring, like little nooks and laneways, 102 00:04:55,440 --> 00:04:59,960 and I love to draw inspiration from the traditional spices and flavours. 103 00:04:59,960 --> 00:05:02,120 JEAN-CHRISTOPHE: What is it? Lebanese. 104 00:05:02,120 --> 00:05:04,960 Lebanese? Oh, well done. Good food. 105 00:05:07,440 --> 00:05:09,480 LAURA: Oh, God, I'm not tall enough. 106 00:05:09,480 --> 00:05:11,000 Sarah, what are you going for? 107 00:05:11,000 --> 00:05:12,640 French, of course. 108 00:05:12,640 --> 00:05:14,680 Eh, voila! 109 00:05:14,680 --> 00:05:16,000 Vive la France! 110 00:05:16,000 --> 00:05:17,760 Just for you. 111 00:05:17,760 --> 00:05:20,560 I studied French cuisine at Le Cordon Bleu 112 00:05:20,560 --> 00:05:22,480 and fell in love with French food. 113 00:05:22,480 --> 00:05:27,680 I'm doing a very classic French dish, but with a twist. 114 00:05:27,680 --> 00:05:29,920 Go on, Lozzie. Ah, rabito. 115 00:05:29,920 --> 00:05:32,880 Rabito. Coniglio! 116 00:05:32,880 --> 00:05:34,800 There's lots of countries on offer today, 117 00:05:34,800 --> 00:05:36,400 but obviously I'm choosing Italy. 118 00:05:36,400 --> 00:05:38,080 I'd be silly not to. 119 00:05:39,160 --> 00:05:43,040 I'm thinking, what is the perfect dish to get me through today? 120 00:05:43,040 --> 00:05:45,120 And for this is going to be a very special one. 121 00:05:45,120 --> 00:05:47,520 Laura! Hi, Poh-Poh. 122 00:05:47,520 --> 00:05:49,920 Where are you taking us? Italy, obviously. 123 00:05:49,920 --> 00:05:51,480 Thought about Nigeria for a second, 124 00:05:51,480 --> 00:05:54,280 but I had to hold myself back a little bit. 125 00:05:54,280 --> 00:05:55,520 OK, so what are you making? 126 00:05:55,520 --> 00:05:58,040 A Sicilian rabbit ragu. Yeah. 127 00:05:58,040 --> 00:06:00,160 Um, with maccaruna. Yeah. 128 00:06:00,160 --> 00:06:02,760 This dish Max and I had on our honeymoon in Mount Etna. 129 00:06:02,760 --> 00:06:03,840 Aw! 130 00:06:03,840 --> 00:06:05,480 And, like, we had to go back to have it again 131 00:06:05,480 --> 00:06:06,840 'cause it was that freakin' good. 132 00:06:06,840 --> 00:06:10,320 The fennel flavours and that, like, beautifully braised rabbit. 133 00:06:10,320 --> 00:06:11,960 And then for me, like, the hand-rolled pasta, 134 00:06:11,960 --> 00:06:14,000 it's just, like, so quintessentially Italy. 135 00:06:14,000 --> 00:06:16,080 And, like, if I can transport myself at that moment, 136 00:06:16,080 --> 00:06:18,320 I want to be able to do that for you guys as well. 137 00:06:18,320 --> 00:06:20,520 I'm getting emotional because, like, it's so close to my heart. 138 00:06:20,520 --> 00:06:23,400 I love that it's sort of this seed of a memory. 139 00:06:23,400 --> 00:06:25,920 Yep, yeah. That's inspiring you today. 140 00:06:25,920 --> 00:06:27,280 It's very, very special. Yeah, yeah. 141 00:06:27,280 --> 00:06:29,160 And I hope you transport us all... Me too. 142 00:06:29,160 --> 00:06:30,280 ..back to that place. 143 00:06:30,280 --> 00:06:32,160 Me too, Poh. Fingers crossed. Good luck. 144 00:06:35,320 --> 00:06:37,360 Let's get this rabbit on and... CALLUM: Yeah, totally. 145 00:06:37,360 --> 00:06:38,920 ..then I'll deal with everything else. 146 00:06:38,920 --> 00:06:41,400 The thing is, I've never cooked rabbit in a pressure cooker before. 147 00:06:41,400 --> 00:06:44,000 But we only have 75 minutes to cook today. 148 00:06:45,600 --> 00:06:49,040 Wow, You very, very, very brave. I know, Chef. 149 00:06:49,040 --> 00:06:52,720 Rabbit can be a really tough ingredient to cook with 150 00:06:52,720 --> 00:06:54,640 if it's not falling off the bone. 151 00:06:54,640 --> 00:06:59,120 And I've got this terribly chewy ragu that goes with that pasta. 152 00:06:59,120 --> 00:07:02,080 It's going to be a horrible dish to enjoy. 153 00:07:02,080 --> 00:07:03,280 Give it a good hour. 154 00:07:05,080 --> 00:07:07,800 Come on, Jamie. Crack on, mate. Looks good. Let's go. Good pace. 155 00:07:12,080 --> 00:07:15,080 What a challenge we've got today. This is so exciting. 156 00:07:15,080 --> 00:07:16,760 And I've got to say, 157 00:07:16,760 --> 00:07:19,920 that I've never seen the standard of cooking 158 00:07:19,920 --> 00:07:24,800 and the fierceness of the competition at such an even spot. 159 00:07:24,800 --> 00:07:28,520 Like, each and every one of them, like, anyone could go home today, 160 00:07:28,520 --> 00:07:31,360 but also anyone could win this competition right now, 161 00:07:31,360 --> 00:07:32,800 which makes it so exciting. 162 00:07:32,800 --> 00:07:35,280 SOFIA: The stakes are super high, 163 00:07:35,280 --> 00:07:37,680 because what the contestants don't know 164 00:07:37,680 --> 00:07:38,920 is that at the end of this challenge, 165 00:07:38,920 --> 00:07:40,400 we've got a very special announcement. 166 00:07:40,400 --> 00:07:44,040 Those who survive today are going to come with us to Doha! 167 00:07:44,040 --> 00:07:45,240 Yay! 168 00:07:45,240 --> 00:07:46,480 Fabulous. 169 00:07:46,480 --> 00:07:49,600 That makes me so excited because we've seen it time and time again. 170 00:07:49,600 --> 00:07:51,000 Something happens when you go... 171 00:07:51,000 --> 00:07:52,440 Yes. ..overseas with this competition. 172 00:07:52,440 --> 00:07:54,880 Something clicks, you find inspiration, 173 00:07:54,880 --> 00:07:57,080 you find out so much about yourself as a cook. 174 00:07:57,080 --> 00:07:59,880 And I feel like these guys are going to lap it up. 175 00:08:00,880 --> 00:08:03,720 Qatar Airways fly to all those destinations. 176 00:08:03,720 --> 00:08:05,240 Yes. Fantastic. 177 00:08:05,240 --> 00:08:07,760 Another little layer of the challenge today. 178 00:08:07,760 --> 00:08:08,960 Yeah. 179 00:08:08,960 --> 00:08:11,600 Oh, my God. Oh, here, here, here! Yes. 180 00:08:11,600 --> 00:08:16,080 I travel quite widely and I've had a real love affair with Spain. 181 00:08:16,080 --> 00:08:19,440 I spent about a month in Spain and I absolutely love it. 182 00:08:20,920 --> 00:08:23,920 It's just got all those beautiful flavours of paprika. 183 00:08:23,920 --> 00:08:27,560 And people were so warm, friendly, and there was so much in the country 184 00:08:27,560 --> 00:08:31,360 that as you move from north to south, the flavours change. 185 00:08:31,360 --> 00:08:33,760 So today I'm actually going to be making paella. 186 00:08:35,360 --> 00:08:38,280 I'm keeping it pretty true to Valencia, 187 00:08:38,280 --> 00:08:40,040 which is sort of eastern Spain. 188 00:08:40,040 --> 00:08:42,840 So I'm going to cook with a cast iron pan, 189 00:08:42,840 --> 00:08:47,320 but I still want the dish to have an essence of Audra. 190 00:08:47,320 --> 00:08:50,200 I'm going to put some yuzu kosho in it. 191 00:08:52,680 --> 00:08:54,520 Yuzu kosho is a paste that's made 192 00:08:54,520 --> 00:08:56,760 from the Japanese citrus fruit, yuzu. 193 00:08:56,760 --> 00:09:01,320 We take the peel, chilli peppers, salt, and it's left to ferment. 194 00:09:02,640 --> 00:09:07,520 The heat that comes through it will really enhance the Spanish flavours. 195 00:09:07,520 --> 00:09:10,320 I'm only using the yuzu kosho in the prawn oil, 196 00:09:10,320 --> 00:09:12,600 and that's going to be basting the seafood, 197 00:09:12,600 --> 00:09:15,160 so it's not going to overwhelm the entire dish. 198 00:09:16,480 --> 00:09:19,280 Just making sure I stick to the brief, 199 00:09:19,280 --> 00:09:22,400 'cause I've been known to not follow briefs in the past. 200 00:09:22,400 --> 00:09:23,720 So not a good thing. 201 00:09:23,720 --> 00:09:25,960 Not a good thing on a day like today, 202 00:09:25,960 --> 00:09:29,680 'cause there's this big, massive thing happening at the end of today. 203 00:09:29,680 --> 00:09:32,120 I don't know what it is yet, but I have an inkling. 204 00:09:32,120 --> 00:09:34,680 There are eight envelopes up there, 205 00:09:34,680 --> 00:09:36,840 and, uh, I want one of those. 206 00:09:37,840 --> 00:09:40,360 We're looking for a sweet escape. 207 00:09:40,360 --> 00:09:43,160 You've got 58 minutes to go! 208 00:09:43,160 --> 00:09:44,840 CALLUM: Come on, guys. 209 00:09:44,840 --> 00:09:47,400 ALANA: Smells good, Lozzie. Thank you, Nana. 210 00:09:47,400 --> 00:09:48,840 How are you going? You're all good? 211 00:09:48,840 --> 00:09:50,040 Good, good. Yep. 212 00:09:50,040 --> 00:09:51,280 We're going to Lebanon today. 213 00:09:51,280 --> 00:09:54,160 We're going to, um, cook a beautiful milk pudding. 214 00:09:55,640 --> 00:09:56,880 Mmm. 215 00:09:56,880 --> 00:10:00,080 DEPINDER: France resonates with my style of cooking the most. 216 00:10:00,080 --> 00:10:02,080 I'll be doing sable Breton, 217 00:10:02,080 --> 00:10:05,000 which is like a traditional French pastry. 218 00:10:05,000 --> 00:10:07,120 I'm doing a French dish for a French man, 219 00:10:07,120 --> 00:10:09,000 and there's definitely a lot of pressure there. 220 00:10:10,400 --> 00:10:12,120 This is a very special cook. 221 00:10:12,120 --> 00:10:16,320 Um, there is a surprise at the end, so I don't want to go home. 222 00:10:16,320 --> 00:10:18,640 BEN: I'm going to go to Greece today. 223 00:10:18,640 --> 00:10:20,720 I'm doing some kataifi-wrapped prawns. 224 00:10:20,720 --> 00:10:24,040 Skordalia, smoked yoghurt tzatziki. 225 00:10:24,040 --> 00:10:25,560 Greece, Greece, Greece. 226 00:10:27,000 --> 00:10:28,640 SNEZ: OK, Snez, think. 227 00:10:29,800 --> 00:10:32,840 At this moment I'm a little bit panicking. 228 00:10:32,840 --> 00:10:36,200 Everybody else is cooking and I'm still struggling to pick a country. 229 00:10:36,200 --> 00:10:38,200 Oh, my God, what am I doing? 230 00:10:38,200 --> 00:10:40,280 It's because it's not only about elimination today, 231 00:10:40,280 --> 00:10:43,120 it's also there's a prize for top four dishes. 232 00:10:43,120 --> 00:10:44,560 And at this point of the competition, 233 00:10:44,560 --> 00:10:48,360 when everyone is so good, you need to do punch-on dish 234 00:10:48,360 --> 00:10:50,080 that's better than everyone else. 235 00:10:50,080 --> 00:10:53,160 So I can make any pasta you can imagine. 236 00:10:53,160 --> 00:10:56,800 But then there's Laura, who's, like, god of pasta! 237 00:10:58,120 --> 00:10:59,960 I'm gonna stay away from Italy today. 238 00:10:59,960 --> 00:11:02,880 Jamie knows Spanish flavours really, really well, 239 00:11:02,880 --> 00:11:04,480 and I don't want to compete with that. 240 00:11:06,800 --> 00:11:07,960 I really like... 241 00:11:07,960 --> 00:11:10,960 I have this beautiful Greek dish in my mind. 242 00:11:10,960 --> 00:11:13,320 Ginormous. Uh! 243 00:11:17,480 --> 00:11:18,480 Shit. What do I do? 244 00:11:26,000 --> 00:11:27,400 Think you can be the next MasterChef? 245 00:11:27,400 --> 00:11:29,920 Only one way to find out. Applications are open now. 246 00:11:29,920 --> 00:11:31,720 Head to the link below and apply. 247 00:11:31,720 --> 00:11:33,320 We'll see YOU in the kitchen! 248 00:11:35,640 --> 00:11:37,240 SNEZ: Oh, my God. Oh, my God. Oh, my God! 249 00:11:38,440 --> 00:11:40,400 OK, Snez, think. 250 00:11:40,400 --> 00:11:42,080 Shit, what do I do? 251 00:11:42,080 --> 00:11:43,720 I'm in the pantry and I don't know what to do. 252 00:11:43,720 --> 00:11:46,200 I'm gonna do it... 253 00:11:46,200 --> 00:11:50,200 I'm looking around, then I see...apples. 254 00:11:52,440 --> 00:11:55,200 And it reminds me of a dish from Turkiye. 255 00:11:55,200 --> 00:11:57,880 Am I really doing dessert? Who am I? 256 00:11:59,080 --> 00:12:01,240 CALLUM: Nice one, Snez. 257 00:12:01,240 --> 00:12:04,600 I'm doing stuffed Turkish apples with walnuts. 258 00:12:04,600 --> 00:12:05,880 Oh, yum. 259 00:12:05,880 --> 00:12:08,160 It's really close to my heart 'cause this Turkish tradition 260 00:12:08,160 --> 00:12:11,200 has been passed on to my hometown as well, 261 00:12:11,200 --> 00:12:15,600 because Turkiye's empire was in Serbia for more than 500 years. 262 00:12:16,800 --> 00:12:19,720 But I want to show them something a little bit different. 263 00:12:19,720 --> 00:12:21,720 At this point of competition, when everyone is so good, 264 00:12:21,720 --> 00:12:24,120 having a good dish is not enough. 265 00:12:24,120 --> 00:12:26,760 You need to show that you improved. 266 00:12:26,760 --> 00:12:29,680 So I'm really thinking as I'm cooking, I'm gonna elevate this. 267 00:12:29,680 --> 00:12:31,960 Oh, my God, so much to do. Where do I go first? 268 00:12:33,040 --> 00:12:35,160 What country would you pick? Ooh! 269 00:12:35,160 --> 00:12:36,560 There's some goodies up there. 270 00:12:36,560 --> 00:12:39,520 Actually, a dish came to my mind. That was a Greek dish, actually. 271 00:12:39,520 --> 00:12:42,160 Like a take on quail dolmades. Um... 272 00:12:42,160 --> 00:12:43,560 Ah, cool. Yeah, 273 00:12:43,560 --> 00:12:46,240 Like vine leaves and quail and rice and lemon and all the good gear. 274 00:12:46,240 --> 00:12:48,080 Yeah, yeah, yeah. I don't know why that came first. 275 00:12:48,080 --> 00:12:49,800 Maybe because in, like, the middle of all the boxes, 276 00:12:49,800 --> 00:12:52,240 it's sort of like a shrine around the Greek box. 277 00:12:52,240 --> 00:12:55,080 Yeah. Ah! like going into the middle one. 278 00:12:55,080 --> 00:12:56,400 (CHORAL SINGING) 279 00:12:58,360 --> 00:13:00,280 Ah, the sprint! 280 00:13:02,720 --> 00:13:04,360 Alana. Hello. How are you? 281 00:13:04,360 --> 00:13:07,280 Where are you taking us? To Lebanon today! 282 00:13:07,280 --> 00:13:10,120 So I'm going to do a beautiful version of milk pudding. 283 00:13:11,480 --> 00:13:14,520 Usually it would be, um, set in a ramekin, 284 00:13:14,520 --> 00:13:18,040 dressed with sort of, you know, rosewater flavours and pistachios. 285 00:13:18,040 --> 00:13:19,960 So I'm going to do pistachio ganache. 286 00:13:19,960 --> 00:13:22,840 I'm going to do pomegranate granita. That's going to go with it. 287 00:13:22,840 --> 00:13:26,640 I'm going to do some fresh compressed strawberries as well. 288 00:13:26,640 --> 00:13:28,440 Alright. Just watch out the balance 289 00:13:28,440 --> 00:13:30,680 because it's one of those flavour profiles 290 00:13:30,680 --> 00:13:32,600 that can err on the side of being 291 00:13:32,600 --> 00:13:34,640 really syrupy and overly sweet. Yes. 292 00:13:34,640 --> 00:13:37,720 So make sure you've got enough time at the end to eat it together. 293 00:13:37,720 --> 00:13:39,440 Yes. So you can edit. 294 00:13:39,440 --> 00:13:41,800 OK? Great. Thanks, Poh. 295 00:13:44,440 --> 00:13:46,520 Depinder! What country? 296 00:13:46,520 --> 00:13:47,920 Um, France. 297 00:13:47,920 --> 00:13:49,320 Yes! Thought so. 298 00:13:49,320 --> 00:13:51,520 I'm doing sable Breton today. 299 00:13:51,520 --> 00:13:53,720 Breton! Ooh, that's very hard to do. 300 00:13:53,720 --> 00:13:56,520 I'm going to pair it with creme diplomat, 301 00:13:56,520 --> 00:13:58,840 a plum and a raspberry sorbet and a raspberry and a rose jam. 302 00:13:58,840 --> 00:14:02,080 And it's going to be like a French patisserie vibe. 303 00:14:02,080 --> 00:14:04,520 Right. There's sable And then there's... 304 00:14:04,520 --> 00:14:06,000 ..sable. Sable, yeah. 305 00:14:06,000 --> 00:14:07,760 So it needs to be crunchy. Yes, yes. 306 00:14:07,760 --> 00:14:08,880 Good luck. Thank you, guys. 307 00:14:08,880 --> 00:14:10,600 Good luck. Well done... Thank you so much. 308 00:14:10,600 --> 00:14:11,840 ..for choosing French. 309 00:14:14,400 --> 00:14:17,240 Ben, I hear we're going to Greece. We are going to Greece, indeed. Yes. 310 00:14:17,240 --> 00:14:18,760 Yes! I love it, I love it. 311 00:14:18,760 --> 00:14:20,000 Where have you been to in Greece? 312 00:14:20,000 --> 00:14:22,400 The islands near Athens and down to about as far as Santorini. 313 00:14:22,400 --> 00:14:24,120 I've probably been there six or seven times. 314 00:14:24,120 --> 00:14:26,120 Yeah. Amazing. I think it's one of my favourite places. 315 00:14:26,120 --> 00:14:27,480 Perfect. And you're making...? 316 00:14:27,480 --> 00:14:29,200 So I'm doing, like, kataifi-wrapped prawns. 317 00:14:29,200 --> 00:14:31,040 But I'm going to do skordalia. 318 00:14:31,040 --> 00:14:33,040 And like the elements of tzatziki, a bit of olive. 319 00:14:33,040 --> 00:14:35,360 It's going to be Greek full-on. So quite modern. 320 00:14:35,360 --> 00:14:38,440 I feel like the kind of places that I've eaten at in Greece, 321 00:14:38,440 --> 00:14:40,320 no-one would ever wrap a prawn in this stuff. 322 00:14:40,320 --> 00:14:42,840 No, I know you mean, but this is MasterChef. 323 00:14:42,840 --> 00:14:44,600 I'm trying to be true to the flavours, you know? 324 00:14:44,600 --> 00:14:47,120 And then when I think of Greece, I just think fresh lemon, herbs. 325 00:14:47,120 --> 00:14:48,520 I'm gonna do my best to get there. 326 00:14:48,520 --> 00:14:50,080 Ah, now I wish I was there. Yeah, me too. 327 00:14:50,080 --> 00:14:51,240 That sounds great. Take us there. 328 00:14:51,240 --> 00:14:52,920 Thank you. Yeah, I'm going to, don't you worry. 329 00:14:55,040 --> 00:14:57,120 (MUMBLES INDISTINCTLY) 330 00:14:57,120 --> 00:14:58,800 That, that, that, that. 331 00:15:03,080 --> 00:15:05,960 Come on, Jamie. Crack on, mate. Looks good. Let's go. Good pace. 332 00:15:07,280 --> 00:15:09,320 Jamie! Oui, Chef. 333 00:15:09,320 --> 00:15:12,520 I see this, And I think one country. 334 00:15:12,520 --> 00:15:13,720 Exactly. Spain. 335 00:15:13,720 --> 00:15:15,320 I love Spanish cuisine. 336 00:15:15,320 --> 00:15:18,280 I had a Spanish-inspired venue for five years. 337 00:15:18,280 --> 00:15:20,680 Going to the south of Spain, we're doing arroz caldoso. 338 00:15:20,680 --> 00:15:24,240 So beautiful seafood, wet rice. This is not paella. 339 00:15:24,240 --> 00:15:26,200 I think everybody gets caught in Spain... 340 00:15:26,200 --> 00:15:27,960 Yeah, that's right. ..only making one type of rice. 341 00:15:27,960 --> 00:15:29,800 I wanted to do something a little bit different. 342 00:15:29,800 --> 00:15:31,960 So this is beautiful and rich and generous 343 00:15:31,960 --> 00:15:35,000 and packed full of flavour with some beautifully cooked seafood. 344 00:15:35,000 --> 00:15:37,160 I want you to feel like you're sitting on a beach 345 00:15:37,160 --> 00:15:39,040 with one pot that we're all sharing. 346 00:15:39,040 --> 00:15:42,840 Cold glass of sherry, cold beer. Sit there. It's the taste of Spain. 347 00:15:42,840 --> 00:15:45,480 You know I used to live there? Did you? 348 00:15:45,480 --> 00:15:47,360 So I know your dish very, very well. 349 00:15:47,360 --> 00:15:51,200 I cannot wait, so make sure you crack it, yeah. 350 00:15:51,200 --> 00:15:52,760 Thank you, guys. Alright, mate. 351 00:15:52,760 --> 00:15:56,160 When you make a dish for someone that knows something so well, 352 00:15:56,160 --> 00:15:58,080 there's a lot of pressure. 353 00:15:58,080 --> 00:16:00,560 I need to make sure this is spot-on. 354 00:16:00,560 --> 00:16:03,280 My place in the competition and whatever that special prize is 355 00:16:03,280 --> 00:16:05,120 at the front is at stake. 356 00:16:05,120 --> 00:16:08,920 The key to this beautiful rice dish is actually all about the broth. 357 00:16:08,920 --> 00:16:11,120 Big flavours that have to come through in this broth 358 00:16:11,120 --> 00:16:13,120 are smoked paprika, sweet paprika, 359 00:16:13,120 --> 00:16:15,680 saffron and then a heap of shellfish. 360 00:16:16,960 --> 00:16:18,800 It doesn't matter where you're taking us, 361 00:16:18,800 --> 00:16:21,120 you've got 45 minutes to get us there. 362 00:16:21,120 --> 00:16:23,280 CALLUM: Let's go, guys. 45 minutes. Come on. 363 00:16:23,280 --> 00:16:24,560 SNEZ: Oh, my God, so much to do. 364 00:16:25,800 --> 00:16:27,480 Alrighty. Let's do it. 365 00:16:33,720 --> 00:16:35,560 Oh! Smelling wicked, Jamie. 366 00:16:35,560 --> 00:16:37,200 Yeah, that's tasty man. 367 00:16:37,200 --> 00:16:42,040 Oh! it's a real muscle workout. 368 00:16:42,040 --> 00:16:44,560 My rabbit's got 20 minutes to go in the pressure cooker. 369 00:16:44,560 --> 00:16:46,360 I'm just making my little wild fennel 370 00:16:46,360 --> 00:16:47,920 and aniseed crumb, the mollica. 371 00:16:47,920 --> 00:16:49,960 I'm going to start making my pasta now. 372 00:16:49,960 --> 00:16:53,520 This is something that my husband and I actually had on our honeymoon. 373 00:16:53,520 --> 00:16:55,640 I feel like I haven't been this emotional in the kitchen 374 00:16:55,640 --> 00:16:56,640 maybe all season. 375 00:16:56,640 --> 00:16:59,800 I think when you cook something that's so close to your heart, 376 00:16:59,800 --> 00:17:01,600 it just feels so right. 377 00:17:01,600 --> 00:17:04,400 Loz, what are these called again? Maccaruna. 378 00:17:04,400 --> 00:17:06,720 That's just the dialect of Sicily. 379 00:17:06,720 --> 00:17:08,880 CALLUM: Very cool, Lozzie. Thanks, Cal. 380 00:17:08,880 --> 00:17:10,120 Looks great, mate. 381 00:17:10,120 --> 00:17:12,560 This is such a traditional old school way to make pasta. 382 00:17:12,560 --> 00:17:13,640 Here we go. 383 00:17:13,640 --> 00:17:18,000 I need to roll out little bits of this dough with a steel rod. 384 00:17:18,000 --> 00:17:20,160 That's going to create that beautiful tube. 385 00:17:20,160 --> 00:17:22,400 So all that sauce captures inside that macaroni. 386 00:17:22,400 --> 00:17:24,360 One down. 387 00:17:24,360 --> 00:17:25,440 We'll be here for a while. 388 00:17:28,720 --> 00:17:30,880 JEAN-CHRISTOPHE: I can smell Sarah from here. 389 00:17:30,880 --> 00:17:32,360 JAMIE: That's not very nice. 390 00:17:32,360 --> 00:17:34,440 No, I mean, I recognise that smell. 391 00:17:34,440 --> 00:17:36,200 (LAUGHS) 392 00:17:37,560 --> 00:17:40,120 SARAH: As soon as I saw the countries there, 393 00:17:40,120 --> 00:17:41,920 I was drawn towards France. 394 00:17:41,920 --> 00:17:44,400 I love French food, I love cooking it. 395 00:17:44,400 --> 00:17:49,000 So I'm basically going to recreate the bouillabaisse. 396 00:17:49,000 --> 00:17:52,520 I really want to take everyone to the south of France, 397 00:17:52,520 --> 00:17:55,600 to Marseille, where bouillabaisse originated, 398 00:17:55,600 --> 00:17:59,000 where the seafood comes in from the port, everything is fresh. 399 00:17:59,000 --> 00:18:00,800 It's really fragrant. 400 00:18:00,800 --> 00:18:03,280 A traditional bouillabaisse is served hot. 401 00:18:03,280 --> 00:18:06,520 It's a big, warm seafood soup and really hearty. 402 00:18:06,520 --> 00:18:09,840 But I'm going to put my own spin on it. 403 00:18:09,840 --> 00:18:11,760 Ooh, hands are cold. 404 00:18:11,760 --> 00:18:13,400 Hey, Sarah. Hello! 405 00:18:13,400 --> 00:18:15,400 Sarah. Uh, where are we going? 406 00:18:15,400 --> 00:18:16,880 We are going to France. 407 00:18:16,880 --> 00:18:18,640 Love it. Are you happy about that? 408 00:18:18,640 --> 00:18:20,080 Absolutely. I love it. 409 00:18:20,080 --> 00:18:22,640 What dish are you going to do? So, bouillabaisse. 410 00:18:22,640 --> 00:18:25,520 But I'm changing it. Turning it into a cold bouillabaisse. 411 00:18:25,520 --> 00:18:27,040 Oh! 412 00:18:28,200 --> 00:18:29,560 (WHISTLES) 413 00:18:29,560 --> 00:18:33,000 I'm making the bouillabaisse here. Cooking all of the seafood in this. 414 00:18:33,000 --> 00:18:37,560 And then I'm going to pop that into a siphon gun and foam it on top. 415 00:18:37,560 --> 00:18:39,840 That's going to be my bouillabaisse over the top 416 00:18:39,840 --> 00:18:43,480 of this really beautiful seafood salad. 417 00:18:43,480 --> 00:18:46,080 Oh, my gosh, your eyes! 418 00:18:46,080 --> 00:18:49,640 A chilled bouillabaisse salad. I, uh... 419 00:18:49,640 --> 00:18:52,400 Being a Frenchman, have you ever had that in your life? 420 00:18:52,400 --> 00:18:53,560 No, never. 421 00:18:53,560 --> 00:18:56,600 Just make sure it takes us to France and everything is perfect. 422 00:18:56,600 --> 00:18:57,800 Yeah. Yeah. Thank you. 423 00:18:57,800 --> 00:18:59,360 Do not miss the mark with this one. 424 00:18:59,360 --> 00:19:01,560 We've got high expectations. Thank you. 425 00:19:01,560 --> 00:19:03,240 Oh, gosh. 426 00:19:03,240 --> 00:19:06,680 She's taking a risk on a day like today. 427 00:19:06,680 --> 00:19:08,840 Yeah. Wow. Very dangerous. 428 00:19:08,840 --> 00:19:10,320 A lot could go wrong. 429 00:19:10,320 --> 00:19:11,680 Ooh! 430 00:19:18,800 --> 00:19:21,560 ANDY: Bouillabaisse salad. JEAN-CHRISTOPHE: Oh, my God! 431 00:19:23,400 --> 00:19:26,320 SARAH: I mean, telling a French man that I'm doing 432 00:19:26,320 --> 00:19:28,400 a chilled bouillabaisse salad 433 00:19:28,400 --> 00:19:31,840 like, that could definitely be head on the guillotine. 434 00:19:31,840 --> 00:19:33,440 Oh, gosh. Spoon. 435 00:19:33,440 --> 00:19:35,560 But it's an elimination day, 436 00:19:35,560 --> 00:19:38,000 and I came back to prove myself. 437 00:19:38,000 --> 00:19:39,880 This time round, 438 00:19:39,880 --> 00:19:41,720 I'm not going to be playing it safe. 439 00:19:41,720 --> 00:19:43,080 Safe Sarah is gone. 440 00:19:43,080 --> 00:19:44,760 CALLUM: Go, Sare. Good pace. 441 00:19:44,760 --> 00:19:48,400 So I really need to make sure that I finesse this broth. 442 00:19:48,400 --> 00:19:49,880 Nice, Sarah. 443 00:19:49,880 --> 00:19:52,200 This needs to taste like a bouillabaisse 444 00:19:52,200 --> 00:19:54,240 because I need to reduce it into a dressing 445 00:19:54,240 --> 00:19:57,040 and mix it into the potatoes 446 00:19:57,040 --> 00:19:59,960 to turn it into a foam using the siphon gun. 447 00:19:59,960 --> 00:20:02,200 This is sending us to France, not home. 448 00:20:03,360 --> 00:20:05,320 Panic at the disco! 449 00:20:05,320 --> 00:20:08,880 I'm doing these Turkish stuffed apples with walnuts. 450 00:20:08,880 --> 00:20:12,280 Took forever, struggling to decide which country to pick. 451 00:20:12,280 --> 00:20:15,240 But today I need to show the judges that I can push myself. 452 00:20:15,240 --> 00:20:18,560 If I did this like in one of the first weeks of competition, 453 00:20:18,560 --> 00:20:20,640 I'll probably just make a stuffed apple with walnuts, 454 00:20:20,640 --> 00:20:23,920 but I'm kind of doing my twist on it to show how much I learned here. 455 00:20:23,920 --> 00:20:25,480 I'm gonna make this little walnut entremets 456 00:20:25,480 --> 00:20:26,680 on the side, 457 00:20:26,680 --> 00:20:28,520 but there's still a lot to do, 458 00:20:28,520 --> 00:20:30,520 so I'm rushing everything. 459 00:20:30,520 --> 00:20:32,680 Whoa. My syrup! 460 00:20:32,680 --> 00:20:34,120 In my apple entremets 461 00:20:34,120 --> 00:20:37,120 will be apple caramel, a ball of praline, 462 00:20:37,120 --> 00:20:39,240 and walnut sponge. 463 00:20:39,240 --> 00:20:40,640 OK! 464 00:20:40,640 --> 00:20:45,720 I'm also making a black coffee and a lemon verbena ice-cream. 465 00:20:45,720 --> 00:20:48,600 I have so many elements to finish and not enough time. 466 00:20:48,600 --> 00:20:49,600 I know I need to push 467 00:20:49,600 --> 00:20:51,560 to have all the elements on the plate. 468 00:20:51,560 --> 00:20:54,240 I still want to be around to open those envelopes. 469 00:20:54,240 --> 00:20:55,760 I don't want to miss out. 470 00:20:55,760 --> 00:20:57,600 Don't forget your passport. 471 00:20:57,600 --> 00:20:59,120 30 minutes left to go. 472 00:20:59,120 --> 00:21:01,760 Yeah! Come on, guys! Keep going! 473 00:21:01,760 --> 00:21:04,600 ALANA: My Lebanese milk pudding is all ready to go. 474 00:21:04,600 --> 00:21:06,000 I've got some granita 475 00:21:06,000 --> 00:21:08,240 that I'm about to pop into the blast chiller 476 00:21:08,240 --> 00:21:10,640 and then start moving on to some of those other elements. 477 00:21:10,640 --> 00:21:12,360 CALLUM: That looks pretty, Alana. 478 00:21:12,360 --> 00:21:14,960 Thanks, Cal. That's nice coming from you. 479 00:21:16,080 --> 00:21:18,160 I'll be doing sable Breton, 480 00:21:18,160 --> 00:21:20,480 which is like a traditional French pastry. 481 00:21:20,480 --> 00:21:21,840 Working on my jam 482 00:21:21,840 --> 00:21:24,400 and my creme patissiere is chilling in the fridge. 483 00:21:24,400 --> 00:21:25,880 The sable is looking good. 484 00:21:25,880 --> 00:21:27,440 It's a really good height. 485 00:21:27,440 --> 00:21:30,520 I just want it to be just starting to get kind of brown. 486 00:21:30,520 --> 00:21:31,560 I don't want it to get brown. 487 00:21:31,560 --> 00:21:33,640 I just want it to kind of just start to get brown. 488 00:21:33,640 --> 00:21:35,680 So hopefully 10 minutes... 489 00:21:35,680 --> 00:21:37,280 In the next 10 minutes, it should be good. 490 00:21:37,280 --> 00:21:38,880 Hopefully Jean-Christophe likes it. 491 00:21:40,200 --> 00:21:42,400 BEN: I'm going to go to Greece today 492 00:21:42,400 --> 00:21:44,840 so I'm doing kadaifi-wrapped prawns. CALLUM: Nice, Benny! 493 00:21:44,840 --> 00:21:47,160 Skordalia is pretty much done. I've smoked the yoghurt. 494 00:21:47,160 --> 00:21:48,280 I'm gonna get it into a piping bag. 495 00:21:48,280 --> 00:21:49,600 The key thing to this dish 496 00:21:49,600 --> 00:21:51,360 is to make sure the prawns are cooked perfectly. 497 00:21:51,360 --> 00:21:53,080 So I'm going to take my time doing that. 498 00:21:53,080 --> 00:21:54,480 It's time to, like, just go for gold 499 00:21:54,480 --> 00:21:55,880 and I'm not going home. 500 00:21:55,880 --> 00:21:57,920 I'd love even more to win a prize, but I'll take either today. 501 00:21:59,560 --> 00:22:01,320 Nice one, Audra. Let's go, mate. 502 00:22:01,320 --> 00:22:03,480 AUDRA: My rice is cooking on the stove. 503 00:22:03,480 --> 00:22:05,200 I've got all my seafood prepped. 504 00:22:05,200 --> 00:22:09,520 Now it's really cooking my seafood over flame. 505 00:22:09,520 --> 00:22:12,480 Today I'm going full seafood galore. 506 00:22:12,480 --> 00:22:14,160 In my paella, 507 00:22:14,160 --> 00:22:16,840 I've got prawns, scallops, pipis, and I've got squid. 508 00:22:16,840 --> 00:22:18,080 Come on, Audra. 509 00:22:18,080 --> 00:22:20,400 The worst thing to do is overcook your seafood. 510 00:22:20,400 --> 00:22:22,520 So today I'm gonna cook the seafood separately 511 00:22:22,520 --> 00:22:24,480 to make sure that it's perfect. 512 00:22:24,480 --> 00:22:26,360 Everything's going to go on the hibachi 513 00:22:26,360 --> 00:22:27,720 because I really want 514 00:22:27,720 --> 00:22:29,480 that smoky, charred flavour to come through. 515 00:22:30,680 --> 00:22:33,440 I've made this unctuous, delicious prawn head oil 516 00:22:33,440 --> 00:22:34,880 full of yuzu kosho, 517 00:22:34,880 --> 00:22:37,000 and that will be used to toss the seafood 518 00:22:37,000 --> 00:22:39,080 before and after it goes on the grill. 519 00:22:40,120 --> 00:22:43,040 I love yuzu kosho and I think it goes so well with seafood, 520 00:22:43,040 --> 00:22:46,720 the paprika and the prawn oil and all those flavours. 521 00:22:46,720 --> 00:22:49,840 It's absolutely risky adding some Japanese flavours, 522 00:22:49,840 --> 00:22:51,320 but I'm going to back myself up 523 00:22:51,320 --> 00:22:53,960 because I know it's all going to gel well. 524 00:22:53,960 --> 00:22:56,200 Beautiful. It's so delicious. 525 00:22:56,200 --> 00:22:58,240 This dish will take anybody to Spain. 526 00:22:58,240 --> 00:23:00,120 CALLUM: I think your last pipi's open. 527 00:23:00,120 --> 00:23:01,880 Eh? Your last pipi's open. 528 00:23:01,880 --> 00:23:03,200 Oh. 529 00:23:04,600 --> 00:23:07,560 This is epic. Alright, we've got the best of the best out there 530 00:23:07,560 --> 00:23:09,760 and they are going hard. 531 00:23:09,760 --> 00:23:12,440 The smells in the room are amazing. 532 00:23:12,440 --> 00:23:13,880 I want to point out Jamie. 533 00:23:13,880 --> 00:23:15,680 He's got arroz caldoso. 534 00:23:15,680 --> 00:23:17,000 He just talked all the talk. 535 00:23:17,000 --> 00:23:19,600 I'm hoping he can walk the walk 'cause the idea is a smasher. 536 00:23:19,600 --> 00:23:23,160 Laura, she's making this braised rabbit and pasta dish. 537 00:23:23,160 --> 00:23:24,400 She's just got this feel. 538 00:23:24,400 --> 00:23:25,600 Got nonna touch. 539 00:23:25,600 --> 00:23:27,160 And that just excites me so much. 540 00:23:27,160 --> 00:23:28,840 LAURA: Here we go. 541 00:23:28,840 --> 00:23:30,560 I'm a little bit worried about Audra. 542 00:23:30,560 --> 00:23:32,240 She's doing a paella, 543 00:23:32,240 --> 00:23:34,520 but she's adding this other flavour profile, 544 00:23:34,520 --> 00:23:35,600 which is yuzu. 545 00:23:35,600 --> 00:23:36,680 Whoa. 546 00:23:36,680 --> 00:23:38,920 I just worry that that's just going to snatch us out of the moment. 547 00:23:38,920 --> 00:23:40,560 Yeah, 100%. SOFIA: Yeah. 548 00:23:40,560 --> 00:23:42,600 Bouillabaisse. 549 00:23:42,600 --> 00:23:44,240 Sarah? Sarah. 550 00:23:44,240 --> 00:23:46,800 So she's got the flavours of a bouillabaisse. 551 00:23:46,800 --> 00:23:48,680 Then she's got some potato, 552 00:23:48,680 --> 00:23:51,640 which she's put through the ricer so it's really, really smooth. 553 00:23:51,640 --> 00:23:53,520 She's going to mix those two together 554 00:23:53,520 --> 00:23:55,800 and make a cold salad. 555 00:23:55,800 --> 00:23:59,120 And that is going to be siphoned at the table 556 00:23:59,120 --> 00:24:03,840 to create this light, airy bouillabaisse sauce. 557 00:24:03,840 --> 00:24:06,000 She's one of the most courageous cooks in here. 558 00:24:06,000 --> 00:24:09,400 I agree. The thing with that, though, is that if she misses the mark today, 559 00:24:09,400 --> 00:24:10,840 she could be in trouble. 560 00:24:12,640 --> 00:24:15,080 JAMIE: Smelling good? CALLUM: Yeah, it smells sick. 561 00:24:16,200 --> 00:24:19,480 I've packed as much flavour into that broth as possible 562 00:24:19,480 --> 00:24:20,480 for this arroz caldoso. 563 00:24:22,000 --> 00:24:23,320 Ooh. That's hot. 564 00:24:23,320 --> 00:24:25,560 Which I'll then use to cook the rice 565 00:24:25,560 --> 00:24:27,960 to make it nice and soupy and homely. 566 00:24:27,960 --> 00:24:30,280 Yeah, it looks sick. It looks so cool. 567 00:24:30,280 --> 00:24:32,600 It's actually the colour of Spain's flag. 568 00:24:32,600 --> 00:24:35,720 The seafood just needs to be cooked really beautifully. 569 00:24:35,720 --> 00:24:38,480 The seafood I'll be using are pipis, prawns and squid. 570 00:24:39,880 --> 00:24:42,320 I'm charring my prawns and the squid on hibachi, 571 00:24:42,320 --> 00:24:43,840 trying to get a little bit of colour, 572 00:24:43,840 --> 00:24:45,160 but I want it just cooked, 573 00:24:45,160 --> 00:24:47,040 and then allow them to finish cooking 574 00:24:47,040 --> 00:24:49,200 in my broth butter that I've got on the side. 575 00:24:49,200 --> 00:24:52,720 I really want to transport the judges to the beachside. 576 00:24:52,720 --> 00:24:54,520 We've started a fire, we've got one pot 577 00:24:54,520 --> 00:24:56,480 and we're cooking this dish together. 578 00:24:56,480 --> 00:24:58,640 So what I've got in here is some clarified butter. 579 00:24:58,640 --> 00:25:00,680 I've then just taken one of my pieces of charcoal 580 00:25:00,680 --> 00:25:02,560 and chucked it straight in there, 581 00:25:02,560 --> 00:25:04,720 and encapsulated all of that smoke 582 00:25:04,720 --> 00:25:07,120 so that we can actually stir some of that essence 583 00:25:07,120 --> 00:25:10,360 of being on the beachside in Spain into the dish. 584 00:25:10,360 --> 00:25:11,840 Looks beautiful, mate. 585 00:25:11,840 --> 00:25:15,200 Don't let this be your final destination. 586 00:25:15,200 --> 00:25:16,800 15 minutes to go. 587 00:25:19,080 --> 00:25:21,120 AUDRA: Oh, parsley, parsley, parsley! 588 00:25:24,520 --> 00:25:25,960 CALLUM: Let's go, Lozzie. 589 00:25:25,960 --> 00:25:28,000 You need to push, mate. LAURA: Yeah. 590 00:25:29,000 --> 00:25:30,440 There's 15 minutes to go. 591 00:25:30,440 --> 00:25:33,960 It's time to release the pressure on my pressure cooker. 592 00:25:33,960 --> 00:25:36,920 This is literally the biggest moment of my cook. 593 00:25:38,400 --> 00:25:39,520 We're going. 594 00:25:39,520 --> 00:25:40,760 We are going. 595 00:25:42,240 --> 00:25:45,160 I have never cooked rabbit in a pressure cooker before. 596 00:25:47,760 --> 00:25:50,080 I don't know if that rabbit's going to be cooked or not, 597 00:25:50,080 --> 00:25:52,560 if it's overdone, underdone. 598 00:25:52,560 --> 00:25:56,720 There is so much riding on what's inside this pot right now. 599 00:25:58,000 --> 00:26:04,074 600 00:26:06,280 --> 00:26:07,960 LAURA: Let's see if it works. 601 00:26:07,960 --> 00:26:10,440 I take the lid off the pressure cooker. 602 00:26:11,440 --> 00:26:13,760 Wowee! Yeah, she smells good. 603 00:26:13,760 --> 00:26:16,720 And the smell is so nostalgic, 604 00:26:16,720 --> 00:26:18,600 but it's all going to come down to 605 00:26:18,600 --> 00:26:20,680 if that rabbit is perfectly cooked. 606 00:26:20,680 --> 00:26:23,280 This rabbit needs to be falling off the bone. 607 00:26:23,280 --> 00:26:26,680 I should be able to pull out one clean bone of rabbit. 608 00:26:28,040 --> 00:26:30,320 Whoa! Good colour. 609 00:26:30,320 --> 00:26:31,480 Oh! 610 00:26:31,480 --> 00:26:33,280 The rabbit is absolutely perfect. 611 00:26:33,280 --> 00:26:35,120 Literally falling off the bone. 612 00:26:36,840 --> 00:26:38,040 Oh, my God! 613 00:26:38,040 --> 00:26:39,880 It's juicy. It's tender. 614 00:26:39,880 --> 00:26:42,800 Oh, my God, that's so good. 615 00:26:42,800 --> 00:26:46,000 This is literally transporting me back to Sicily. 616 00:26:46,000 --> 00:26:48,160 Like, I'm going to get really emotional about this. 617 00:26:48,160 --> 00:26:50,720 And it's so freaking cool. It's so cool. 618 00:26:51,840 --> 00:26:54,000 Don't let today's cook be your ticket home. 619 00:26:54,000 --> 00:26:55,280 Only five minutes to go. 620 00:26:55,280 --> 00:26:57,600 CALLUM: Come on, guys. Five minutes. Let's go. 621 00:26:58,960 --> 00:27:02,000 BEN: Ooh. Pretty good. Yum. 622 00:27:02,000 --> 00:27:03,840 It always comes down to the wire. 623 00:27:03,840 --> 00:27:05,760 Five minutes to go 624 00:27:05,760 --> 00:27:08,880 and I have made a potato and bouillabaisse foam. 625 00:27:08,880 --> 00:27:11,800 I need to start plating my seafood salad. 626 00:27:11,800 --> 00:27:13,760 I've got my tartare in a ring mould. 627 00:27:13,760 --> 00:27:17,360 I'm layering on that sliced, poached, chilled prawn. 628 00:27:17,360 --> 00:27:20,440 I want this to feel like the south of France, you know. 629 00:27:20,440 --> 00:27:22,600 All the flavours that would go on in a bouillabaisse, 630 00:27:22,600 --> 00:27:24,480 but totally reimagined. 631 00:27:24,480 --> 00:27:26,240 There's a lot of risk in this dish. 632 00:27:26,240 --> 00:27:28,200 I'm trying to get a crust on the bottom. 633 00:27:28,200 --> 00:27:29,760 It's not a paella without a crust, is it? 634 00:27:29,760 --> 00:27:32,480 Yeah. No paella without a crust, but I just don't want to burn it. 635 00:27:32,480 --> 00:27:33,840 My rice is cooked. 636 00:27:33,840 --> 00:27:36,840 I'm hoping that I've got the perfect socarrat at the bottom. 637 00:27:36,840 --> 00:27:39,160 Now I've got to dress the entire pan with the seafood. 638 00:27:39,160 --> 00:27:42,680 I've got my scallop sitting on its shell, 639 00:27:42,680 --> 00:27:44,600 prawns kind of butterflied 640 00:27:44,600 --> 00:27:46,440 and charred barbecue bits. 641 00:27:46,440 --> 00:27:49,160 There's a hint of yuzu kosho and it looks beautiful. 642 00:27:49,160 --> 00:27:52,880 OK, guys, three minutes to go. Come on. Push! 643 00:27:52,880 --> 00:27:54,200 CALLUM: Come on, guys, push! 644 00:27:54,200 --> 00:27:55,960 Get on the plate! Come on. 645 00:27:58,560 --> 00:27:59,960 OK, perfect. 646 00:28:08,080 --> 00:28:10,920 JAMIE: That broth is vibrant and rich 647 00:28:10,920 --> 00:28:13,480 with all of the flavours that I wanted to get in there. 648 00:28:13,480 --> 00:28:15,520 Just the colour. CALLUM: Yeah, it looks sick. 649 00:28:15,520 --> 00:28:17,480 I pile my seafood high, 650 00:28:17,480 --> 00:28:18,720 making sure they're dressed 651 00:28:18,720 --> 00:28:20,520 with all of that beautiful broth butter. 652 00:28:20,520 --> 00:28:21,800 The seafood is cooked really well, 653 00:28:21,800 --> 00:28:23,720 the rice is cooked well and the broth packs a punch. 654 00:28:23,720 --> 00:28:25,240 Couldn't be happier. 655 00:28:25,240 --> 00:28:27,960 I just hope I've done enough to impress Jean-Christophe. 656 00:28:27,960 --> 00:28:30,640 (EXHALES) Time to put it together. 657 00:28:30,640 --> 00:28:32,240 It's absolute chaos. 658 00:28:32,240 --> 00:28:34,640 I literally have nothing on the plate. 659 00:28:34,640 --> 00:28:37,280 I still need to fill the apples with cream, 660 00:28:37,280 --> 00:28:40,120 add my entremets, finish it off with a sponge. 661 00:28:40,120 --> 00:28:41,720 I literally need to do the whole dish. 662 00:28:41,720 --> 00:28:44,640 Ladies and gentlemen, this is your captain speaking. 663 00:28:44,640 --> 00:28:46,640 We are landing in 30 seconds. 664 00:28:46,640 --> 00:28:48,240 I don't even have a plate. 665 00:28:49,280 --> 00:28:51,360 I don't have a plate for my apple. 666 00:28:52,520 --> 00:28:54,800 OK, I do have it. I will have it. 667 00:28:54,800 --> 00:28:57,120 I ran out of time to do my black coffee, 668 00:28:57,120 --> 00:28:58,720 and I don't even have a plate, 669 00:28:58,720 --> 00:29:01,000 so I use my coffee saucers. 670 00:29:01,000 --> 00:29:02,840 I don't have time to make it perfect. 671 00:29:04,320 --> 00:29:06,200 Touching down in 10... 672 00:29:06,200 --> 00:29:10,360 JUDGES: Nine, eight, seven, 673 00:29:10,360 --> 00:29:13,480 six, five, four, 674 00:29:13,480 --> 00:29:18,120 three, two, one. 675 00:29:18,120 --> 00:29:19,840 That's it! 676 00:29:19,840 --> 00:29:22,800 CALLUM: Well done, everyone. Well done, guys. 677 00:29:22,800 --> 00:29:24,480 Well done. Well done. 678 00:29:24,480 --> 00:29:26,320 I'm proud of you. 679 00:29:26,320 --> 00:29:29,000 This was the most hectic finish I ever had, 680 00:29:29,000 --> 00:29:30,120 and I'm really spewing 681 00:29:30,120 --> 00:29:31,800 that I didn't go with some safe option 682 00:29:31,800 --> 00:29:33,240 like I wanted at the start. 683 00:29:33,240 --> 00:29:34,720 Um, I did push myself, 684 00:29:34,720 --> 00:29:37,160 but I'm really devastated that didn't have that time 685 00:29:37,160 --> 00:29:39,440 to really do it justice and make it spectacular. 686 00:29:39,440 --> 00:29:41,760 I'm usually really happy at the end of my cook. 687 00:29:41,760 --> 00:29:43,440 Today I'm just so devastated. 688 00:29:43,440 --> 00:29:44,920 Um, yeah, I'm not sure today. 689 00:29:44,920 --> 00:29:47,040 Actually, I'm not sure. 690 00:29:52,120 --> 00:29:53,680 Good luck, Jamie. Good luck, Jamie. 691 00:29:53,680 --> 00:29:55,120 Good luck, mate. Good luck. 692 00:29:55,120 --> 00:29:57,280 (JAMIE SIGHS) 693 00:30:00,320 --> 00:30:01,680 ANDY: Jamie. 694 00:30:02,680 --> 00:30:04,120 Hello. Hi, Jamie. 695 00:30:08,680 --> 00:30:12,720 Oh! I can smell that...saffron. 696 00:30:12,720 --> 00:30:13,880 Yeah. 697 00:30:13,880 --> 00:30:17,040 Jamie, you have chosen to take us to Spain. 698 00:30:17,040 --> 00:30:18,480 What's your dish? 699 00:30:18,480 --> 00:30:20,600 I made arroz caldoso. 700 00:30:20,600 --> 00:30:24,680 It's a soupy, wet, delicious seafood rice. 701 00:30:24,680 --> 00:30:25,880 Nice. 702 00:30:25,880 --> 00:30:27,920 So these are flavours that I absolutely adore. 703 00:30:27,920 --> 00:30:33,200 For me, this is on the beach, Andalucia. 704 00:30:33,200 --> 00:30:36,160 You've got amazing seafood from the Med. 705 00:30:36,160 --> 00:30:38,200 Start a fire. One pot. 706 00:30:38,200 --> 00:30:41,240 Make this. Have a cold beer. I'm into it. 707 00:30:41,240 --> 00:30:42,400 Or a sherry? I'm there. 708 00:30:42,400 --> 00:30:45,480 Or a sherry. Exactly right. Exactly right. 709 00:30:45,480 --> 00:30:47,640 Mate, I've heard enough. I'm dying to dig into this one. 710 00:30:47,640 --> 00:30:49,680 Do you want to finish it off? Yeah, for sure. 711 00:30:52,160 --> 00:30:55,920 Oh... Oh-ha-ha! Hello, Spain. 712 00:30:55,920 --> 00:30:57,200 It's the colour. 713 00:31:00,840 --> 00:31:02,760 Cheers, mate. Thank you. Thanks, guys. 714 00:31:02,760 --> 00:31:03,960 Thanks, Jamie. 715 00:31:06,080 --> 00:31:09,560 You can smell that from a mile away. 716 00:31:09,560 --> 00:31:11,920 Oh, my God, the smell of the saffron and the paprika 717 00:31:11,920 --> 00:31:14,280 is literally making me want to do a little jig. 718 00:31:14,280 --> 00:31:15,600 Oh, hello. 719 00:31:15,600 --> 00:31:17,520 Do a little jig. A saffron jig! 720 00:31:46,560 --> 00:31:47,760 Oh, man. 721 00:31:49,360 --> 00:31:50,720 Oh! 722 00:31:59,480 --> 00:32:02,360 (GROANS) I am so happy with that. 723 00:32:02,360 --> 00:32:06,600 Like, that is just the perfect dish 724 00:32:06,600 --> 00:32:09,960 and put together flawlessly from Jamie. 725 00:32:09,960 --> 00:32:11,920 Look at my body... Look at my body language. 726 00:32:11,920 --> 00:32:13,960 It's like, it just relaxes you, doesn't it? 727 00:32:13,960 --> 00:32:15,120 Can't deal. 728 00:32:15,120 --> 00:32:18,280 That beautiful trinity of the sherry in that broth, 729 00:32:18,280 --> 00:32:20,720 in that really beautiful seafood broth, 730 00:32:20,720 --> 00:32:25,360 playing a game with the paprika and the saffron in that. 731 00:32:25,360 --> 00:32:28,200 Those three are just doing a dance. 732 00:32:28,200 --> 00:32:31,160 On top of that, the seafood is all cooked beautifully. 733 00:32:31,160 --> 00:32:33,360 He's on a hot streak. He is on a hot streak. 734 00:32:33,360 --> 00:32:35,520 He's on a hot streak at the right time, 735 00:32:35,520 --> 00:32:37,160 and he's getting it, 736 00:32:37,160 --> 00:32:39,560 cooking the right dish for the right challenge. 737 00:32:39,560 --> 00:32:40,640 Yeah. This is it. 738 00:32:42,560 --> 00:32:45,160 Yeah. Arroz caldoso, what a dish. 739 00:32:45,160 --> 00:32:47,880 A tricky dish to represent. 740 00:32:49,840 --> 00:32:53,120 It's probably one of the very, very best of Spain. 741 00:32:53,120 --> 00:32:54,160 Um... 742 00:32:56,240 --> 00:32:59,400 The dish himself is a great representation. 743 00:32:59,400 --> 00:33:02,680 The way the seafood is cooked is perfect. 744 00:33:02,680 --> 00:33:05,240 Tasty, colourful, generous. 745 00:33:05,240 --> 00:33:07,360 Very well combined. 746 00:33:07,360 --> 00:33:10,120 Oh, it's fantastic. It reminds me of good memories. 747 00:33:10,120 --> 00:33:11,840 Perfect. Yeah. 748 00:33:11,840 --> 00:33:15,320 You know when something hits you flavour-wise so hard 749 00:33:15,320 --> 00:33:18,000 that you feel like every dish you've ever eaten in your life 750 00:33:18,000 --> 00:33:19,240 is dead to you? 751 00:33:19,240 --> 00:33:21,080 (ALL LAUGH) 752 00:33:21,080 --> 00:33:23,680 That's kind of what that did to me. 753 00:33:23,680 --> 00:33:26,480 I loved it so much. 754 00:33:26,480 --> 00:33:31,360 And that flavour is just so spectacular. 755 00:33:31,360 --> 00:33:34,240 Jamie so definitely took us to Spain. 756 00:33:34,240 --> 00:33:37,880 We're going to see him on the plane. (LAUGHS) Yeah. 757 00:33:38,880 --> 00:33:40,640 We're dancing. 758 00:33:40,640 --> 00:33:41,800 Good luck. Good luck! 759 00:33:41,800 --> 00:33:44,160 Gracias, muchachos. 760 00:33:45,160 --> 00:33:47,880 Walking my dish up, I'm actually really excited. 761 00:33:47,880 --> 00:33:49,360 It's a little bit creative 762 00:33:49,360 --> 00:33:51,520 with flavours that I absolutely love. 763 00:33:51,520 --> 00:33:53,440 It's time to take the judges to Spain. 764 00:33:53,440 --> 00:33:56,160 Hello. Hi, Audra. 765 00:33:56,160 --> 00:33:57,920 Ooh. 766 00:33:59,480 --> 00:34:01,000 (WHISTLES) 767 00:34:04,720 --> 00:34:10,280 AUDRA: I've made a paella with a yuzu kosho prawn oil. 768 00:34:10,280 --> 00:34:13,200 Yuzu kosho? Doesn't sound very Spanish. 769 00:34:15,640 --> 00:34:19,960 Every time I cook a dish, I always feel like to make it... 770 00:34:19,960 --> 00:34:21,440 To cook something for someone, 771 00:34:21,440 --> 00:34:23,000 it's got to have a little bit of me in it. 772 00:34:23,000 --> 00:34:25,200 You want to leave a little mark? I do. 773 00:34:25,200 --> 00:34:27,160 Yeah. Yeah. 774 00:34:27,160 --> 00:34:28,440 So when we eat your dish... Yes. 775 00:34:28,440 --> 00:34:32,200 ..is it going to shoot us to Spain or take us to Japan? 776 00:34:43,600 --> 00:34:44,920 SOFIA: Audra. 777 00:34:44,920 --> 00:34:46,600 So when we eat your dish... AUDRA: Yes. 778 00:34:46,600 --> 00:34:50,560 ..is it going to shoot us to Spain or take us to Japan? 779 00:34:50,560 --> 00:34:52,120 Absolutely shoot you to Spain. OK. 780 00:34:52,120 --> 00:34:53,360 Yeah. 781 00:34:53,360 --> 00:34:55,320 I think I did it, and I hope I did it. 782 00:34:55,320 --> 00:34:56,600 Thank you, Audra. Cheers, Audra. 783 00:34:56,600 --> 00:34:58,000 Thanks, Audra. 784 00:35:09,960 --> 00:35:12,320 So we're looking for that beautiful socarrat 785 00:35:12,320 --> 00:35:13,520 on the bottom. 786 00:35:14,720 --> 00:35:16,040 Oh... 787 00:35:16,040 --> 00:35:17,400 Some of it is a bit... 788 00:35:17,400 --> 00:35:19,200 I was a bit worried about this. 789 00:35:19,200 --> 00:35:22,080 What do you think? Some, like, solid burnt bits. 790 00:35:45,520 --> 00:35:48,160 For me, the beauty and joy of a paella, 791 00:35:48,160 --> 00:35:49,360 it is a one-pan dish. 792 00:35:49,360 --> 00:35:51,720 So cooking all the seafood separate 793 00:35:51,720 --> 00:35:56,240 meant that none of those juices flowed into the rice. 794 00:35:56,240 --> 00:35:58,320 What I'm getting is rice 795 00:35:58,320 --> 00:36:01,920 that's mainly tasting of the yuzu kosho. 796 00:36:01,920 --> 00:36:04,320 If we're tasting mainly yuzu kosho, 797 00:36:04,320 --> 00:36:07,320 we're also not tasting Spain. 798 00:36:07,320 --> 00:36:09,880 The thing is, with the cast iron pan, 799 00:36:09,880 --> 00:36:11,960 I've got inconsistent rice. 800 00:36:11,960 --> 00:36:13,720 Some rice is cooked really well, 801 00:36:13,720 --> 00:36:16,680 some rice is raw, some is overcooked. 802 00:36:16,680 --> 00:36:19,800 Absolutely. The pan has dissolved that liquid 803 00:36:19,800 --> 00:36:21,560 very fast, very quick. 804 00:36:21,560 --> 00:36:23,560 And for me, the seafood 805 00:36:23,560 --> 00:36:26,280 is really inconsistently cooked as well. 806 00:36:26,280 --> 00:36:30,480 The scallop is under, the squid is borderline. 807 00:36:30,480 --> 00:36:32,640 Then you add the yuzu kosho. 808 00:36:32,640 --> 00:36:36,520 The flavour was distracting me from what this dish is all about. 809 00:36:36,520 --> 00:36:37,880 And it's the stock, 810 00:36:37,880 --> 00:36:39,160 the smoked paprika, 811 00:36:39,160 --> 00:36:41,960 the onions, the capsicum, the seafood. 812 00:36:41,960 --> 00:36:44,360 But then I get this really like, "Whoa, what's that?" 813 00:36:44,360 --> 00:36:47,760 I understand Audra wanting to put her own spin on the dish, 814 00:36:47,760 --> 00:36:50,080 but today just wasn't the day for fusion. 815 00:36:51,400 --> 00:36:52,400 Good luck. Good luck, Loz. 816 00:36:52,400 --> 00:36:53,960 Thank you. (CHUCKLES) 817 00:36:53,960 --> 00:36:56,080 I'm feeling so good about my dish. 818 00:36:56,080 --> 00:36:59,800 It looks exactly how I wanted it to. It tastes incredible. 819 00:36:59,800 --> 00:37:03,160 For me, it's transported me back to that moment in Sicily, 820 00:37:03,160 --> 00:37:06,880 and I hope it does the same for the judges. 821 00:37:06,880 --> 00:37:08,280 Hello. Hi. 822 00:37:08,280 --> 00:37:10,680 Hi, Laura. Hello, Laura. 823 00:37:10,680 --> 00:37:12,960 I love the nonna plate. 824 00:37:12,960 --> 00:37:14,280 Nice. Nice touch. 825 00:37:14,280 --> 00:37:15,960 So it's maccaruna 826 00:37:15,960 --> 00:37:20,000 with a rabbit and a wild fennel mollica. 827 00:37:20,000 --> 00:37:22,840 I actually have had this a few times. 828 00:37:22,840 --> 00:37:25,600 Um, on my honeymoon on Mount Etna. And it's probably 829 00:37:25,600 --> 00:37:27,160 one of my favourite places in the world. 830 00:37:27,160 --> 00:37:30,560 Like, just the food and the produce that comes off Mount Etna 831 00:37:30,560 --> 00:37:31,960 is just, like, 832 00:37:31,960 --> 00:37:33,680 it's in a different ball game, I think. 833 00:37:33,680 --> 00:37:36,280 Well, we can't wait to try it, Laura, thank you so much. 834 00:37:36,280 --> 00:37:37,680 Thank you. Enjoy. ANDY: Thanks, Laura. 835 00:37:37,680 --> 00:37:40,160 Thank you. Thanks. 836 00:37:40,160 --> 00:37:43,600 What excites me is Laura probably would have had 837 00:37:43,600 --> 00:37:46,200 to sift through 100 different dishes that, 838 00:37:46,200 --> 00:37:48,560 you know, she could have cooked for us today to take us to Italy. 839 00:37:48,560 --> 00:37:50,720 And she chose this one. Yeah. 840 00:37:50,720 --> 00:37:52,280 It must be pretty special. 841 00:37:56,440 --> 00:37:58,480 Smell it. Smell that! 842 00:37:58,480 --> 00:38:00,160 The fennel. 843 00:38:01,400 --> 00:38:02,400 Oh, my gosh. 844 00:38:15,680 --> 00:38:17,160 Oh. 845 00:38:25,120 --> 00:38:28,560 That would have been the most ugly eating ever. 846 00:38:28,560 --> 00:38:30,360 I just felt like I wasn't here. 847 00:38:31,520 --> 00:38:33,040 The dish is perfect. 848 00:38:33,040 --> 00:38:35,480 Like, I just don't know what else to say. 849 00:38:35,480 --> 00:38:37,600 It was just on another level. 850 00:38:37,600 --> 00:38:39,920 Um, it is obviously super succulent. 851 00:38:39,920 --> 00:38:41,720 The pasta is made perfectly. 852 00:38:41,720 --> 00:38:45,280 It's got the slightest bit of chew to it, which I wasn't expecting. 853 00:38:45,280 --> 00:38:49,440 Um, and then that kind of fennel pangrattato over the top, 854 00:38:49,440 --> 00:38:50,880 yeah, that's a special one. 855 00:38:50,880 --> 00:38:52,680 That is a real special one. 856 00:38:54,280 --> 00:38:55,880 It is so full of flavour, 857 00:38:55,880 --> 00:38:59,800 so full of technique, so full of soul. 858 00:38:59,800 --> 00:39:01,880 I don't think she could have done this better. 859 00:39:01,880 --> 00:39:04,600 I don't think anyone could have done this better. 860 00:39:04,600 --> 00:39:05,960 Oh, yeah, I agree with you. 861 00:39:05,960 --> 00:39:08,120 And I've never been to Sicily, 862 00:39:08,120 --> 00:39:12,240 and I cannot wait possibly any longer and go to Sicily, 863 00:39:12,240 --> 00:39:14,360 because this is what destination is about, 864 00:39:14,360 --> 00:39:18,200 its food suck you in and treat you like a passport. Yeah. 865 00:39:18,200 --> 00:39:22,160 Mate, I'm at Mount Etna on my honeymoon. 866 00:39:24,000 --> 00:39:26,520 Laura definitely took us to Mount Etna, 867 00:39:26,520 --> 00:39:28,400 and now we're taking her to Doha. 868 00:39:28,400 --> 00:39:29,800 Whoa! 869 00:39:29,800 --> 00:39:31,720 Good luck. SARAH: Thank you. 870 00:39:31,720 --> 00:39:33,360 Looks beautiful. Good luck. 871 00:39:34,560 --> 00:39:38,200 This is me walking the plank with my piece of art. 872 00:39:38,200 --> 00:39:39,720 Like, it does look beautiful, 873 00:39:39,720 --> 00:39:42,360 but this has to have the essence of bouillabaisse 874 00:39:42,360 --> 00:39:45,920 and transport all of the judges to France. 875 00:39:45,920 --> 00:39:48,000 Yeah, this was a bit crazy. 876 00:39:50,040 --> 00:39:52,040 How are you going? Good. Hi, Sarah. 877 00:39:52,040 --> 00:39:53,320 How are you? Alright. 878 00:40:01,400 --> 00:40:02,840 Here we go. 879 00:40:04,800 --> 00:40:06,040 OK. 880 00:40:07,080 --> 00:40:08,520 Please work. 881 00:40:12,120 --> 00:40:13,280 Oh! 882 00:40:24,200 --> 00:40:26,040 OK. 883 00:40:26,040 --> 00:40:27,240 Thank you. 884 00:40:27,240 --> 00:40:28,440 (WHISTLES) 885 00:40:30,240 --> 00:40:31,440 Ooh. 886 00:40:32,440 --> 00:40:34,120 So you picked France? 887 00:40:34,120 --> 00:40:36,160 Yes. What is your dish? 888 00:40:36,160 --> 00:40:39,520 So I've made a chilled bouillabaisse 889 00:40:39,520 --> 00:40:43,680 and then a potato and a bouillabaisse foam as well. 890 00:40:45,280 --> 00:40:48,960 I want to ask you, Jean-Christophe, as resident Frenchie, 891 00:40:48,960 --> 00:40:51,280 what do you think of this iteration of a bouillabaisse? 892 00:40:53,480 --> 00:40:56,440 Nervous. Nervous lip biting. 893 00:40:56,440 --> 00:40:57,680 What do you want to say? 894 00:40:57,680 --> 00:41:00,640 Because...a bouillabaisse salad! 895 00:41:00,640 --> 00:41:03,040 Ooh-la-la! A case here of the French Revolution! 896 00:41:03,040 --> 00:41:04,520 (CHEERS) 897 00:41:04,520 --> 00:41:07,280 It's not exactly like a big, hot, steaming bowl 898 00:41:07,280 --> 00:41:08,960 with crusty bread, is it? 899 00:41:08,960 --> 00:41:11,960 Well, it could be a smart idea... 900 00:41:11,960 --> 00:41:15,160 Mm. ..but I think it goes back to the taste. 901 00:41:15,160 --> 00:41:16,160 Yeah. 902 00:41:18,720 --> 00:41:20,040 Good luck. 903 00:41:33,800 --> 00:41:35,760 JEAN-CHRISTOPHE: It doesn't look like a bouillabaisse, 904 00:41:35,760 --> 00:41:38,000 but it does smell like a bouillabaisse. 905 00:41:38,000 --> 00:41:40,080 Yeah. Yeah, that's for sure. 906 00:41:40,080 --> 00:41:41,400 But does it taste like a bouillabaisse? 907 00:41:42,680 --> 00:41:44,200 That's what we're gonna find out. 908 00:42:12,400 --> 00:42:13,920 As a Frenchman, 909 00:42:13,920 --> 00:42:17,880 I was expected a bouillabaisse soup, 910 00:42:17,880 --> 00:42:19,760 and we didn't get it. 911 00:42:19,760 --> 00:42:22,040 We got a salad instead. Ha! 912 00:42:22,040 --> 00:42:26,040 So now I need to think, is it a good idea? 913 00:42:29,200 --> 00:42:30,600 It's ingenious. 914 00:42:30,600 --> 00:42:34,440 Yeah. It's absolutely spot-on. 915 00:42:34,440 --> 00:42:38,760 And I can hear the French from Marseille, seagulls. 916 00:42:38,760 --> 00:42:40,440 (CAWS LIKE A SEAGULL) 917 00:42:40,440 --> 00:42:42,240 So it is just perfect. 918 00:42:42,240 --> 00:42:45,120 What I like is this potato foam here, 919 00:42:45,120 --> 00:42:46,280 as you call it. 920 00:42:46,280 --> 00:42:48,480 I think that was a nice little touch. 921 00:42:48,480 --> 00:42:52,120 So in all, I think Sarah deserves a ticket. 922 00:42:52,120 --> 00:42:55,280 The flavours of this dish are just undeniably French. 923 00:42:55,280 --> 00:42:59,400 The aromas, everything. It puts you straight into France, 924 00:42:59,400 --> 00:43:02,280 and specifically at a fine dining restaurant. 925 00:43:02,280 --> 00:43:04,440 She's got the seafood in there, 926 00:43:04,440 --> 00:43:07,360 and she's served it cooked, raw, pickled. 927 00:43:07,360 --> 00:43:09,080 Every part is in there. 928 00:43:09,080 --> 00:43:13,040 Um, this doesn't have, like, the comfort 929 00:43:13,040 --> 00:43:14,160 that a normal bouillabaisse has, 930 00:43:14,160 --> 00:43:16,680 but it definitely has the luxury that a bouillabaisse has. Mm. 931 00:43:16,680 --> 00:43:18,760 You know, even when it came to the table, 932 00:43:18,760 --> 00:43:20,720 it looked a million bucks. 933 00:43:20,720 --> 00:43:22,680 And the fact that she's taking these risks, 934 00:43:22,680 --> 00:43:24,480 you know, in this competition 935 00:43:24,480 --> 00:43:28,000 where she could have chucked up the original and the greatest 936 00:43:28,000 --> 00:43:31,400 and been on that plane, she still went down that road, 937 00:43:31,400 --> 00:43:33,760 and that's why I think she's a threat in this competition. 938 00:43:35,880 --> 00:43:37,920 Hey, Depinder. Hey, guys. 939 00:43:37,920 --> 00:43:42,440 I've made a sable Breton, a raspberry and a rose jam, 940 00:43:42,440 --> 00:43:46,440 vanilla creme diplomat and a plum and raspberry sorbet. 941 00:43:46,440 --> 00:43:49,120 Is this going to take me back to France? 942 00:43:49,120 --> 00:43:50,560 I hope so. 943 00:43:52,200 --> 00:43:53,640 (LOUD CRUNCH) 944 00:43:53,640 --> 00:43:55,160 Ooh, that was a crunch. 945 00:44:03,560 --> 00:44:05,240 Oh, far out. 946 00:44:05,240 --> 00:44:07,240 Unbelievable. 947 00:44:07,240 --> 00:44:08,320 Mm! 948 00:44:08,320 --> 00:44:10,920 She's nailed the sable perfectly. 949 00:44:10,920 --> 00:44:13,240 So, the perfect sable should be rich. 950 00:44:13,240 --> 00:44:15,680 You can feel the butter. It should be melting. 951 00:44:15,680 --> 00:44:18,680 So this little crumb is going - shoom! - in your mouth. 952 00:44:18,680 --> 00:44:22,200 Um, I felt pretty posh eating that. 953 00:44:23,880 --> 00:44:25,720 That means you're in France. 954 00:44:25,720 --> 00:44:27,120 Hey, Ben. 955 00:44:27,120 --> 00:44:28,200 Hello. 956 00:44:28,200 --> 00:44:29,400 So, you took us to Greece. 957 00:44:29,400 --> 00:44:31,080 Hope so. What did you make? 958 00:44:31,080 --> 00:44:33,920 I've made kataifi fried prawns 959 00:44:33,920 --> 00:44:35,200 with skordalia, 960 00:44:35,200 --> 00:44:37,760 smoked yoghurt and cucumber olive salad. 961 00:44:37,760 --> 00:44:40,160 SOFIA: Loved the way he cooked the prawns. 962 00:44:40,160 --> 00:44:41,680 They were beautifully cooked, 963 00:44:41,680 --> 00:44:44,160 but more impressively, he managed that pastry wrap 964 00:44:44,160 --> 00:44:47,320 and it's golden and crunchy and textural. 965 00:44:47,320 --> 00:44:52,080 This dish would absolutely belong in a restaurant in Greece, 966 00:44:52,080 --> 00:44:53,280 and that's what I love about it. 967 00:44:54,840 --> 00:44:56,960 Alana, you're taking us to Lebanon. 968 00:44:56,960 --> 00:44:58,760 Mm-hm. What's your dish? 969 00:44:58,760 --> 00:45:01,000 I've done my little twist on milk pudding, 970 00:45:01,000 --> 00:45:02,520 or mahalabia with a spin, 971 00:45:02,520 --> 00:45:05,560 with pomegranate and barberry granita, 972 00:45:05,560 --> 00:45:08,440 and strawberry, rose and pomegranate sauce. 973 00:45:09,480 --> 00:45:10,480 Delicious. 974 00:45:10,480 --> 00:45:12,480 Couldn't be more Lebanese if it tried, this dessert, 975 00:45:12,480 --> 00:45:14,240 so she smashed the brief. 976 00:45:14,240 --> 00:45:17,840 My only complaint about this is I feel like Alana, 977 00:45:17,840 --> 00:45:20,120 she just needs to take a few off... Yeah. 978 00:45:20,120 --> 00:45:23,520 ..you know, and just focus on what she wants the dish to achieve, 979 00:45:23,520 --> 00:45:25,280 instead of trying to add things to balance. 980 00:45:25,280 --> 00:45:27,000 That's when it can get confusing. 981 00:45:31,560 --> 00:45:33,120 Good luck, Snez. Good luck. 982 00:45:35,120 --> 00:45:37,360 SNEZ: The cook was really stressful. 983 00:45:37,360 --> 00:45:39,280 I wanted to kind of push myself, 984 00:45:39,280 --> 00:45:41,520 but I took too long to decide on my dish 985 00:45:41,520 --> 00:45:42,840 and I'm really shattered 986 00:45:42,840 --> 00:45:45,080 because I feel my execution wasn't there. 987 00:45:46,240 --> 00:45:48,360 Hi, Snez. Snez, how are you? Hello, hi. 988 00:45:59,080 --> 00:46:00,920 SOFIA: Snez, you're taking us to Turkiye? 989 00:46:00,920 --> 00:46:02,520 Yes. What's your dish? 990 00:46:02,520 --> 00:46:06,840 So this is a Turkiye stuffed apple. 991 00:46:06,840 --> 00:46:08,920 And how come you went down this route? 992 00:46:08,920 --> 00:46:10,600 I don't know. 993 00:46:10,600 --> 00:46:13,080 I've been thinking about it since I started the cook. 994 00:46:13,080 --> 00:46:14,880 So, what happened when you first saw 995 00:46:14,880 --> 00:46:17,360 all those countries lined up and heard what the challenge was? 996 00:46:17,360 --> 00:46:19,200 Oh, I was so excited. 997 00:46:19,200 --> 00:46:22,320 I had, like, so many dishes for Italy, but I was worried, 998 00:46:22,320 --> 00:46:23,560 "Oh, my God, there's Laura here 999 00:46:23,560 --> 00:46:25,040 "and she's probably going to go Italy." 1000 00:46:25,040 --> 00:46:27,320 And then I'm thinking Spanish. "Oh, my God, Jamie's gonna cook." 1001 00:46:27,320 --> 00:46:28,920 I just wish I didn't think that way. 1002 00:46:30,160 --> 00:46:33,480 And if this is the dish that sends you home today, 1003 00:46:33,480 --> 00:46:35,600 how will you feel? Oh, I hope it's not. 1004 00:46:36,560 --> 00:46:39,720 I really love this dish and I love the flavour. 1005 00:46:39,720 --> 00:46:41,280 I'd be really upset about myself 1006 00:46:41,280 --> 00:46:44,640 because today was literally open pantry. 1007 00:46:44,640 --> 00:46:47,320 But I think the decision that I made today... 1008 00:46:49,160 --> 00:46:50,440 ..that could cost me, 1009 00:46:50,440 --> 00:46:52,400 and I feel like I would never forgive myself. 1010 00:47:06,720 --> 00:47:08,680 Shall we? Yeah. We shall. 1011 00:47:11,040 --> 00:47:13,400 There's something in the middle of that, isn't there? Yeah. 1012 00:47:18,280 --> 00:47:21,000 Just getting through the nut. 1013 00:47:21,000 --> 00:47:22,000 Ooh. 1014 00:47:22,000 --> 00:47:25,200 That's like the crumbly centre, is it? 1015 00:47:25,200 --> 00:47:26,240 What's in there? 1016 00:47:26,240 --> 00:47:28,960 So there is some kind of, like... JEAN-CHRISTOPHE: Toffee? 1017 00:47:28,960 --> 00:47:32,240 No, it's like a paste. Biscuity paste. 1018 00:47:32,240 --> 00:47:34,320 Praline. Yeah, I saw her whizzing that. Walnuts maybe? 1019 00:47:34,320 --> 00:47:35,560 And then there is... 1020 00:47:35,560 --> 00:47:37,240 And brown sugar. ..a walnut. 1021 00:47:37,240 --> 00:47:39,160 Oh, that's a whole walnut? Yeah, a whole walnut. 1022 00:47:39,160 --> 00:47:40,240 Man, this is intriguing. 1023 00:47:40,240 --> 00:47:44,320 I cannot find any sponge, but there is a big chunk of praline. 1024 00:47:44,320 --> 00:47:47,200 That was the thing that I was having trouble cutting through. 1025 00:47:53,520 --> 00:47:55,680 (KNIFE CLACKS ON PLATE) Ooh-la-la... 1026 00:48:04,240 --> 00:48:05,560 Interesting texture. 1027 00:48:13,960 --> 00:48:15,360 What I like very much, 1028 00:48:15,360 --> 00:48:18,360 and I've got to say, I really adore it, it's that syrup. 1029 00:48:18,360 --> 00:48:22,000 The apple, spices, obviously, with the cinnamon 1030 00:48:22,000 --> 00:48:24,080 and the stars, the cloves, 1031 00:48:24,080 --> 00:48:26,640 I think that was magical. 1032 00:48:26,640 --> 00:48:27,880 It was. 1033 00:48:27,880 --> 00:48:31,120 Um, where I think she goes a bit wrong 1034 00:48:31,120 --> 00:48:33,680 is with the stuffing in the apple. 1035 00:48:33,680 --> 00:48:34,680 There was like, 1036 00:48:34,680 --> 00:48:37,840 a really big chunk of praline in that stuffing 1037 00:48:37,840 --> 00:48:40,160 that was like a jawbreaker. Yeah. 1038 00:48:40,160 --> 00:48:42,400 There was supposedly a sponge in the middle 1039 00:48:42,400 --> 00:48:43,880 that I think just dissolved 1040 00:48:43,880 --> 00:48:46,840 with all the moisture from the apple, 1041 00:48:46,840 --> 00:48:48,400 so I'm worried for her. 1042 00:48:49,600 --> 00:48:52,880 The ice-cream's good, but I'm not sure 1043 00:48:52,880 --> 00:48:55,560 that I associate lemon verbena with Turkiye. 1044 00:48:55,560 --> 00:48:57,320 That's not something I've come across 1045 00:48:57,320 --> 00:48:58,480 during my travels there. 1046 00:48:58,480 --> 00:48:59,520 I reckon Snez, 1047 00:48:59,520 --> 00:49:02,760 because she hasn't executed all of her elements perfectly, 1048 00:49:02,760 --> 00:49:06,120 it's really hindering this trip to Turkiye for me, 1049 00:49:06,120 --> 00:49:08,600 and I'm worried where she's going to end up with this one. 1050 00:49:18,040 --> 00:49:20,920 You cooked like your lives depended on it... 1051 00:49:22,240 --> 00:49:25,200 ..and four of you didn't just survive, 1052 00:49:25,200 --> 00:49:26,320 you thrived. 1053 00:49:28,320 --> 00:49:29,680 The cooks that brought us 1054 00:49:29,680 --> 00:49:31,640 the top four dishes of the day are... 1055 00:49:35,200 --> 00:49:36,280 ..Sarah... 1056 00:49:38,600 --> 00:49:40,240 ..Laura... 1057 00:49:43,000 --> 00:49:44,600 ..Ben... 1058 00:49:45,760 --> 00:49:47,160 ..and Jamie. 1059 00:49:47,160 --> 00:49:50,600 (APPLAUSE) 1060 00:49:50,600 --> 00:49:52,560 JAMIE: Well done. Well done. 1061 00:49:52,560 --> 00:49:54,280 Ooh! 1062 00:49:58,680 --> 00:50:00,600 All of your dishes took us far away 1063 00:50:00,600 --> 00:50:03,440 with their appearance, flavour and aroma. 1064 00:50:04,920 --> 00:50:06,120 You smashed it. 1065 00:50:08,960 --> 00:50:11,280 For now, we have to talk about the not so good news. 1066 00:50:12,640 --> 00:50:16,040 Sadly, for one of you, this is it. 1067 00:50:16,040 --> 00:50:19,000 If I call your name, please step forward - 1068 00:50:19,000 --> 00:50:20,920 you're in danger of going home. 1069 00:50:23,000 --> 00:50:24,440 Snez. 1070 00:50:28,240 --> 00:50:29,640 And, Audra. 1071 00:50:36,720 --> 00:50:41,000 Neither of you really took us to the heart of Turkiye or Spain. 1072 00:50:42,240 --> 00:50:43,640 So it came down 1073 00:50:43,640 --> 00:50:46,000 to the technical flaws in both your dishes. 1074 00:50:47,200 --> 00:50:52,240 Snez, the textures inside your poached apple were off. 1075 00:50:54,520 --> 00:50:58,440 The praline was too hard and the stuffing was gritty. 1076 00:51:02,520 --> 00:51:03,800 Audra... 1077 00:51:06,280 --> 00:51:09,800 ..unfortunately, the cook on your rice and your seafood 1078 00:51:09,800 --> 00:51:11,440 were inconsistent. 1079 00:51:14,400 --> 00:51:16,960 And because the two most crucial elements 1080 00:51:16,960 --> 00:51:19,920 in your paella were the seafood and the rice, 1081 00:51:19,920 --> 00:51:22,960 I'm sorry, Audra, that's why you're going home. 1082 00:51:22,960 --> 00:51:25,120 Sorry. (SNEZ WHISPERS INDISTINCTLY) 1083 00:51:25,120 --> 00:51:29,600 (WHISPERS) All good, all good, all good, all good, all good. 1084 00:51:31,880 --> 00:51:34,000 Audra, how are you feeling? 1085 00:51:34,000 --> 00:51:37,480 I actually feel really good. 1086 00:51:37,480 --> 00:51:39,600 I mean, look, I came in 1087 00:51:39,600 --> 00:51:44,240 to express and show the simplicity of cultural cuisine. 1088 00:51:44,240 --> 00:51:45,480 Um... 1089 00:51:45,480 --> 00:51:48,320 And that food doesn't always have to be complicated. 1090 00:51:48,320 --> 00:51:52,680 From contestant to MasterChef judge to Back To Win, 1091 00:51:52,680 --> 00:51:55,560 you have not stopped, and we know you never will. 1092 00:51:55,560 --> 00:51:57,680 Yeah! Yeah, yeah. 1093 00:51:57,680 --> 00:51:59,680 Audra, we're going to miss you so much, 1094 00:51:59,680 --> 00:52:01,600 but for now, it's time to say goodbye. 1095 00:52:01,600 --> 00:52:03,080 Thank you. Alright. 1096 00:52:05,920 --> 00:52:08,360 It was so lovely having you here. Ah... 1097 00:52:08,360 --> 00:52:09,480 Thank you so much. 1098 00:52:09,480 --> 00:52:12,160 This kitchen is addictive. 1099 00:52:12,160 --> 00:52:14,200 I won't deny coming back and standing 1100 00:52:14,200 --> 00:52:16,600 this side of the bench versus the judging side, 1101 00:52:16,600 --> 00:52:18,360 it was a bit daunting. 1102 00:52:18,360 --> 00:52:21,920 It really put me out of my comfort zone, 1103 00:52:21,920 --> 00:52:24,040 which I love. 1104 00:52:24,040 --> 00:52:26,560 (CHEERING) 1105 00:52:26,560 --> 00:52:28,120 SOFIA: Bye, Audra! 1106 00:52:29,240 --> 00:52:30,720 Whoooo! 1107 00:52:31,960 --> 00:52:33,520 And I've got to say, 1108 00:52:33,520 --> 00:52:37,280 I'm really proud that I've managed to stay true to who I am. 1109 00:52:37,280 --> 00:52:40,360 Give it up for Audra, everybody! 1110 00:52:43,320 --> 00:52:44,840 Peace out. 1111 00:52:46,560 --> 00:52:47,960 And then there were eight. 1112 00:52:47,960 --> 00:52:50,800 (LAUGHTER) 1113 00:52:50,800 --> 00:52:53,040 Are we ready for some big news? CONTESTANTS: Yes! 1114 00:52:53,040 --> 00:52:54,120 Here we go. 1115 00:52:54,120 --> 00:52:58,320 You have been staring at those envelopes all day long, 1116 00:52:58,320 --> 00:53:01,360 and it is time to see what's inside. 1117 00:53:02,760 --> 00:53:03,760 Oh, yes. 1118 00:53:03,760 --> 00:53:07,080 Take one, and don't open them up yet. 1119 00:53:08,680 --> 00:53:12,920 ALANA: Oh, Callum! (CONTESTANTS EXCLAIM) 1120 00:53:12,920 --> 00:53:14,840 Fancy. 1121 00:53:14,840 --> 00:53:16,480 SOFIA: It took me so long to write all of those. 1122 00:53:16,480 --> 00:53:18,400 (LAUGHTER) You did very well. 1123 00:53:18,400 --> 00:53:21,120 Thank you. Oh, I like the stamp. 1124 00:53:21,120 --> 00:53:23,280 Ooh. Oh, my God. 1125 00:53:23,280 --> 00:53:24,600 Are you ready. To see what's inside? 1126 00:53:24,600 --> 00:53:26,360 CONTESTANTS: Yes. 1127 00:53:26,360 --> 00:53:30,400 Go on, open them up. (CONTESTANTS EXCLAIM) 1128 00:53:30,400 --> 00:53:32,240 (SCREAMS) 1129 00:53:32,240 --> 00:53:34,040 Oh, my God! 1130 00:53:34,040 --> 00:53:35,760 (SCREAMS) 1131 00:53:35,760 --> 00:53:38,640 Pack your bags 'cause we're going to Qatar! 1132 00:53:38,640 --> 00:53:40,800 (SCREAMING AND CHEERING) 1133 00:53:47,960 --> 00:53:50,080 JEAN-CHRISTOPHE: Oh, that's brilliant! 1134 00:53:53,160 --> 00:53:54,240 How good? 1135 00:53:54,240 --> 00:53:57,200 Laura and her speedy little pasta-making fingers. Brrrrr! 1136 00:53:57,200 --> 00:54:01,560 (LAUGHTER DROWNS OUT SPEECH) 1137 00:54:01,560 --> 00:54:03,640 You'll all be flying direct from Melbourne 1138 00:54:03,640 --> 00:54:05,640 to Doha with Qatar Airways 1139 00:54:05,640 --> 00:54:08,280 to go on the adventure of a lifetime. 1140 00:54:08,280 --> 00:54:10,320 (CHEERING) 1141 00:54:11,720 --> 00:54:13,560 BEN: I was excited when I won an immunity pin, 1142 00:54:13,560 --> 00:54:14,720 but this is so much better. 1143 00:54:14,720 --> 00:54:18,000 Like, this is... This is genuinely so exciting. 1144 00:54:18,000 --> 00:54:20,960 We're all going to experience Qatar's rich culture, 1145 00:54:20,960 --> 00:54:25,040 vibrant markets, and world-class cuisine first hand. 1146 00:54:25,040 --> 00:54:27,320 Just in case you missed it, 1147 00:54:27,320 --> 00:54:30,600 all the countries involved in today's challenge 1148 00:54:30,600 --> 00:54:33,680 are destinations that Qatar Airways flies to. 1149 00:54:34,720 --> 00:54:37,040 Aaaaand four of you... 1150 00:54:39,640 --> 00:54:43,200 ..are going to be travelling with them in style! 1151 00:54:43,200 --> 00:54:46,680 (CONTESTANTS EXCLAIM) Sarah, Laura, Ben and Jamie, 1152 00:54:46,680 --> 00:54:48,960 you'll be flying business class! 1153 00:54:48,960 --> 00:54:51,560 (CHEERING) 1154 00:54:53,320 --> 00:54:57,440 (ALL CHATTER AT ONCE) 1155 00:55:00,800 --> 00:55:02,600 We never got to go overseas at all in our seasons. 1156 00:55:02,600 --> 00:55:04,360 We've never been anywhere. 1157 00:55:04,360 --> 00:55:06,480 It's taken me 12 years. 1158 00:55:08,320 --> 00:55:11,560 12 years! And this is the greatest moment in MasterChef history! 1159 00:55:13,240 --> 00:55:14,960 I dreamt about this moment. 1160 00:55:14,960 --> 00:55:16,920 The judges being like, "We're going to..." 1161 00:55:16,920 --> 00:55:18,200 I'm like... (SCREAMS) 1162 00:55:18,200 --> 00:55:22,280 It's honestly just like the most exciting moment by far 1163 00:55:22,280 --> 00:55:23,600 in this kitchen for me. 1164 00:55:23,600 --> 00:55:25,040 She's made it! 1165 00:55:25,040 --> 00:55:26,440 Yes! 1166 00:55:26,440 --> 00:55:27,520 Oh, my God. 1167 00:55:27,520 --> 00:55:30,160 Give me the champagne. 1168 00:55:30,160 --> 00:55:32,560 I am ready to get on that plane, 1169 00:55:32,560 --> 00:55:34,840 feet up and explore Doha. 1170 00:55:34,840 --> 00:55:37,200 Far out. It's so good. 1171 00:55:37,200 --> 00:55:41,200 Pyjammies! I love flight pyjammies. 1172 00:55:41,200 --> 00:55:43,720 Alright, head on out, everyone. We'll see you at the airport! 1173 00:55:43,720 --> 00:55:46,160 (CHEERING) Well done, guys! 1174 00:55:46,160 --> 00:55:47,960 Don't forget your passports! 1175 00:55:47,960 --> 00:55:50,200 Goodnight! Bon voyage! 1176 00:55:56,720 --> 00:55:59,320 ANNOUNCER: This week on MasterChef Australia... 1177 00:55:59,320 --> 00:56:01,480 ANDY: Welcome to Doha! (CHEERING) 1178 00:56:03,160 --> 00:56:07,840 ..it's an epic epicurean adventure... 1179 00:56:07,840 --> 00:56:09,880 SNEZ: Oh, my God, guys, look at this. 1180 00:56:09,880 --> 00:56:12,160 We want to be as in awe of your dishes 1181 00:56:12,160 --> 00:56:13,320 as we are this city. 1182 00:56:13,320 --> 00:56:15,800 (CONTESTANTS EXCLAIM) 1183 00:56:15,800 --> 00:56:19,120 ..when Doha dazzles everyone. 1184 00:56:19,120 --> 00:56:20,280 Whoo! 1185 00:56:20,280 --> 00:56:21,360 Dishes like this, 1186 00:56:21,360 --> 00:56:22,720 they don't just win immunity, 1187 00:56:22,720 --> 00:56:24,200 they win the competition. 1188 00:56:24,200 --> 00:56:25,440 SOFIA: Wow. 1189 00:56:25,440 --> 00:56:27,680 POH: I loved it. Absolutely suited 1190 00:56:27,680 --> 00:56:29,080 to this gorgeous setting. 1191 00:56:29,080 --> 00:56:30,480 It is sensational. 1192 00:56:30,480 --> 00:56:32,480 Captions by Red Bee Media 1193 00:56:33,305 --> 00:57:33,456 Watch Online Movies and Series for FREE www.osdb.link/lm