"MasterChef Australia" Episode #17.41

1 00:00:06,000 --> 00:00:12,074 Watch Online Movies and Series for FREE www.osdb.link/lm 2 00:00:39,440 --> 00:00:41,520 BEN: Oh, yeah. Are you ready for this? 3 00:00:41,520 --> 00:00:43,320 LAURA: I'm so excited. I can't wait. 4 00:00:43,320 --> 00:00:45,360 I'm so ready to relax. Put my feet up. 5 00:00:45,360 --> 00:00:46,560 (LAUGHS) 6 00:00:46,560 --> 00:00:48,440 Oh, my God. Top eight. 7 00:00:48,440 --> 00:00:51,080 I'm finally on my first-ever international trip 8 00:00:51,080 --> 00:00:52,120 on MasterChef, 9 00:00:52,120 --> 00:00:54,200 and I'm going to Doha. 10 00:00:54,200 --> 00:00:56,000 Hello. Hi. 11 00:00:56,000 --> 00:00:57,360 Welcome on board. Thank you so much. 12 00:00:57,360 --> 00:01:01,200 And to be lucky enough to fly Qatar Airways business class 13 00:01:01,200 --> 00:01:04,040 is a truly unbelievable experience. 14 00:01:04,040 --> 00:01:06,160 Oh, my Lord! I think I could settle in here. 15 00:01:06,160 --> 00:01:08,600 Oh, my God. Oh, hello! 16 00:01:08,600 --> 00:01:10,080 Wow. 17 00:01:10,080 --> 00:01:12,920 Hi. Allow me to introduce our Qsuite. 18 00:01:12,920 --> 00:01:15,160 By sliding the door, it allows you 19 00:01:15,160 --> 00:01:17,280 to have full privacy throughout the flight, 20 00:01:17,280 --> 00:01:20,600 and I'm happy to inform you we are equipped with the Starlink, 21 00:01:20,600 --> 00:01:22,280 which is the high-speed Wi-Fi, 22 00:01:22,280 --> 00:01:25,080 and it allows you to be connected throughout the flight. 23 00:01:25,080 --> 00:01:26,640 Fantastic. Thank you. Welcome. 24 00:01:26,640 --> 00:01:28,320 See you later. 25 00:01:28,320 --> 00:01:31,840 Bye. I can do that too, Benny! (LAUGHS) 26 00:01:31,840 --> 00:01:33,560 Bye! Bye. 27 00:01:33,560 --> 00:01:35,520 (BOTH LAUGH) 28 00:01:35,520 --> 00:01:37,480 Bye, Hot Toddy. See ya. 29 00:01:37,480 --> 00:01:38,920 High five. 30 00:01:38,920 --> 00:01:40,880 (BOTH LAUGH) 31 00:01:40,880 --> 00:01:42,440 This is so bad. 32 00:01:42,440 --> 00:01:45,600 I am so excited to be going to Doha. 33 00:01:45,600 --> 00:01:47,120 Thank you so much! 34 00:01:47,120 --> 00:01:49,320 How luxurious! So luxurious. 35 00:01:49,320 --> 00:01:51,320 May I offer you a date? 36 00:01:51,320 --> 00:01:53,000 I would love one. Thank you! 37 00:01:53,000 --> 00:01:55,280 For me, travel is all about learning 38 00:01:55,280 --> 00:01:56,880 and understanding new cultures... 39 00:01:56,880 --> 00:01:58,120 (CHUCKLES) 40 00:01:58,120 --> 00:02:00,000 ..and just kind of getting inspired. 41 00:02:00,000 --> 00:02:02,120 You'd like to have some Arabic coffee as well? 42 00:02:02,120 --> 00:02:04,080 Saffron? Saffron and cardamom. 43 00:02:04,080 --> 00:02:05,520 I can smell it already. 44 00:02:05,520 --> 00:02:07,440 I love Arabic cuisine. 45 00:02:07,440 --> 00:02:08,760 Oh, so vibrant! 46 00:02:08,760 --> 00:02:10,920 All of these amazing flavours. 47 00:02:10,920 --> 00:02:14,080 So I'm already blown away with the experience. 48 00:02:14,080 --> 00:02:17,560 Hi, may I offer our cellar list and a la carte menu? 49 00:02:17,560 --> 00:02:19,560 A dine anytime service, 50 00:02:19,560 --> 00:02:22,000 so it means you can order throughout the flight 51 00:02:22,000 --> 00:02:23,600 at your desired timing. 52 00:02:23,600 --> 00:02:25,960 So I can have whatever I want, whenever I want? 53 00:02:25,960 --> 00:02:27,960 Yes, at any time. Oh, this is going to be good. 54 00:02:27,960 --> 00:02:29,600 Wow, that is amazing. 55 00:02:29,600 --> 00:02:32,480 The business class experience is very relaxing. 56 00:02:32,480 --> 00:02:34,280 Wow! Stunning. 57 00:02:34,280 --> 00:02:36,840 Some lovely food, a couple of drinks. 58 00:02:36,840 --> 00:02:38,440 Delicious. Yum! 59 00:02:38,440 --> 00:02:40,080 Obviously it's going to be a big advantage 60 00:02:40,080 --> 00:02:41,760 for those who had a nice relaxing time on the plane 61 00:02:41,760 --> 00:02:43,080 like myself. 62 00:02:43,080 --> 00:02:44,360 Yeah. Thank you. 63 00:02:44,360 --> 00:02:46,320 I'm on top of the world right now. 64 00:02:46,320 --> 00:02:48,000 Never been to Doha, 65 00:02:48,000 --> 00:02:51,360 so I'm super interested to see how incredible 66 00:02:51,360 --> 00:02:53,560 the flavours are in this part of the world. 67 00:02:53,560 --> 00:02:55,680 LAURA: Yum! SARAH: That looks so good. 68 00:02:55,680 --> 00:02:58,200 And obviously how beautiful the place is. 69 00:02:58,200 --> 00:03:00,680 This is the best day of my life. (LAUGHS) 70 00:03:00,680 --> 00:03:04,400 I'm treating this trip as a learning exercise, 71 00:03:04,400 --> 00:03:07,440 and then I'm surrounded by a whole lot of other foodies who 72 00:03:07,440 --> 00:03:08,920 that's all they want to do as well. 73 00:03:08,920 --> 00:03:10,200 See you in Doha? See you in Doha. 74 00:03:10,200 --> 00:03:11,240 Oh. Sleep well. 75 00:03:11,240 --> 00:03:12,880 Good night. Good night. 76 00:03:12,880 --> 00:03:16,400 This is going to be such a fun trip. I'm ready to go. 77 00:03:16,400 --> 00:03:18,200 Good night, Ben. Good night. 78 00:03:18,200 --> 00:03:19,360 Good night, Jamie. 79 00:03:19,360 --> 00:03:20,880 Good night, Sarah. 80 00:03:30,440 --> 00:03:34,000 Oh, my gosh, this airport is amazing! 81 00:03:34,000 --> 00:03:35,800 Bingo. Oh, here they are. 82 00:03:35,800 --> 00:03:38,200 Oh, good spotting. LAURA: Look at the judges. 83 00:03:38,200 --> 00:03:40,040 WOMAN: Oh, there they are. 84 00:03:40,040 --> 00:03:42,240 Look at the bear! I know, it's amazing. 85 00:03:42,240 --> 00:03:43,480 Wow. 86 00:03:43,480 --> 00:03:45,400 It's huge. 87 00:03:45,400 --> 00:03:46,600 G'day, gang. 88 00:03:46,600 --> 00:03:48,360 Hello. (ALL CHEER) 89 00:03:48,360 --> 00:03:49,720 Hello. 90 00:03:49,720 --> 00:03:51,200 We've been missing you. 91 00:03:52,760 --> 00:03:53,840 How are we, crew? 92 00:03:53,840 --> 00:03:55,400 (OVERLAPPING RESPONSES) Good. 93 00:03:55,400 --> 00:03:57,080 Well, I hope you enjoyed your flight. 94 00:03:57,080 --> 00:03:58,840 Especially those who were sitting pretty 95 00:03:58,840 --> 00:04:00,280 in business class. Eh? 96 00:04:00,280 --> 00:04:02,600 Very much so. Yes. 97 00:04:02,600 --> 00:04:06,720 We are at the iconic Lamp Bear at the Hamad International Airport. 98 00:04:06,720 --> 00:04:09,680 I'm so pumped to say this. 99 00:04:09,680 --> 00:04:11,520 Welcome to Doha. 100 00:04:11,520 --> 00:04:13,480 (ALL CHEER) 101 00:04:20,600 --> 00:04:23,680 ANDY: Well, we have an unbelievable adventure 102 00:04:23,680 --> 00:04:25,240 planned for you lot. 103 00:04:25,240 --> 00:04:32,040 And it all starts with a mystery box in a jaw-dropping location. 104 00:04:40,960 --> 00:04:43,360 WOMAN: Whoo! Oh, yeah! 105 00:04:43,360 --> 00:04:45,080 SNEZ: My God, guys, look at this. 106 00:04:45,080 --> 00:04:46,600 (CHEERING) 107 00:04:46,600 --> 00:04:48,120 BEN: Exciting! 108 00:04:48,120 --> 00:04:49,840 Look at our kitchen. 109 00:04:49,840 --> 00:04:51,240 Wow. It's like Safari Town. 110 00:04:51,240 --> 00:04:53,120 G'day. How are we? 111 00:04:53,120 --> 00:04:54,960 Come on. Get on down here. Let's go. 112 00:04:54,960 --> 00:04:57,560 Let's do this. 113 00:04:57,560 --> 00:04:59,120 Have a squiz at this. 114 00:04:59,120 --> 00:05:03,520 If this isn't pure bliss, I don't know what is. 115 00:05:03,520 --> 00:05:06,120 Welcome to Our Habitas Ras Abrouq. 116 00:05:06,120 --> 00:05:07,920 It's pretty amazing. 117 00:05:07,920 --> 00:05:10,520 Plus, we think it's the perfect setting 118 00:05:10,520 --> 00:05:12,080 for today's mystery box. 119 00:05:13,840 --> 00:05:15,680 Callum. Salut! 120 00:05:15,680 --> 00:05:16,720 Salut. 121 00:05:16,720 --> 00:05:19,240 You look like you've just opened an ice-cream parlour. 122 00:05:19,240 --> 00:05:20,840 (ALL LAUGH) 123 00:05:20,840 --> 00:05:22,480 I was going... I was going for tennis player, 124 00:05:22,480 --> 00:05:24,520 but I'll take ice-cream. 125 00:05:24,520 --> 00:05:26,080 Callum's cones. 126 00:05:27,280 --> 00:05:29,800 That's a side business. Yeah, yeah. 127 00:05:29,800 --> 00:05:32,760 Anyway, have you been to Doha before? 128 00:05:32,760 --> 00:05:34,200 No. This is my first time to Doha, 129 00:05:34,200 --> 00:05:35,920 and I was expecting the food to be amazing 130 00:05:35,920 --> 00:05:37,320 and the architecture to be amazing, 131 00:05:37,320 --> 00:05:39,680 but I think the scenery has blown all of us away. 132 00:05:39,680 --> 00:05:40,680 And I think something 133 00:05:40,680 --> 00:05:43,080 that's actually really been amazing to me has been the people. 134 00:05:43,080 --> 00:05:44,520 We feel so welcome. Fantastic. 135 00:05:44,520 --> 00:05:46,800 I cannot wait to get cooking. Yeah. 136 00:05:46,800 --> 00:05:48,800 Well, let's get into it, shall we? 137 00:05:48,800 --> 00:05:51,120 Yeah. Let's do it. 138 00:05:51,120 --> 00:05:54,560 Well, under here is a selection of ingredients 139 00:05:54,560 --> 00:05:57,880 that are used and celebrated all across this region. 140 00:05:57,880 --> 00:05:59,760 We ready to see what's under the box? 141 00:05:59,760 --> 00:06:01,920 Yes. Let's do this. 142 00:06:01,920 --> 00:06:03,200 It's full. 143 00:06:04,280 --> 00:06:05,480 Wow. Wow. 144 00:06:05,480 --> 00:06:06,840 Wow. Yes! 145 00:06:06,840 --> 00:06:08,680 Oh, my gosh! Yes! 146 00:06:08,680 --> 00:06:11,600 ANDY: How incredible is this spread? 147 00:06:11,600 --> 00:06:12,840 Oh... Wow. 148 00:06:12,840 --> 00:06:14,720 We've got hamour fish, 149 00:06:14,720 --> 00:06:16,320 lamb leg, 150 00:06:16,320 --> 00:06:17,800 Medjool dates, 151 00:06:17,800 --> 00:06:19,920 Lebanese zucchini, 152 00:06:19,920 --> 00:06:21,120 parsley, 153 00:06:21,120 --> 00:06:22,360 some saffron. 154 00:06:22,360 --> 00:06:23,560 Got to have that. 155 00:06:23,560 --> 00:06:26,040 Pistachio, black pepper, 156 00:06:26,040 --> 00:06:27,400 cardamom, 157 00:06:27,400 --> 00:06:28,960 fenugreek. 158 00:06:28,960 --> 00:06:30,160 There's some cumin in there. 159 00:06:30,160 --> 00:06:31,800 Cinnamon sticks. 160 00:06:31,800 --> 00:06:33,200 Whole dried chilli. 161 00:06:33,200 --> 00:06:34,800 Whole dried ginger. 162 00:06:34,800 --> 00:06:36,080 Turmeric. 163 00:06:36,080 --> 00:06:37,280 Nutmeg in the shell. 164 00:06:37,280 --> 00:06:38,680 Oh, cool. 165 00:06:38,680 --> 00:06:40,680 We've got some Laban kefir, kishk. 166 00:06:40,680 --> 00:06:44,440 We've got loomi, which are black limes, 167 00:06:44,440 --> 00:06:46,200 pickled green plums... 168 00:06:46,200 --> 00:06:47,760 Yum. Yummy! 169 00:06:47,760 --> 00:06:50,160 ..and eggplant. 170 00:06:50,160 --> 00:06:51,680 Yes. Nice. 171 00:06:51,680 --> 00:06:54,400 Today we want you to use at least one item 172 00:06:54,400 --> 00:06:57,560 from this mystery box in a cracker of a dish. 173 00:06:57,560 --> 00:07:00,960 You'll also have access to your under-bench staples. 174 00:07:00,960 --> 00:07:02,720 We're giving you 75 minutes. 175 00:07:02,720 --> 00:07:03,920 Ooh. 176 00:07:03,920 --> 00:07:06,600 You've got these beautiful ingredients 177 00:07:06,600 --> 00:07:09,680 and this breathtaking location to inspire you. 178 00:07:09,680 --> 00:07:12,880 So, we want you to cook up something truly special. 179 00:07:12,880 --> 00:07:17,600 Today we are looking for the top two dishes. 180 00:07:17,600 --> 00:07:19,480 Ooh. Ooh! 181 00:07:19,480 --> 00:07:20,600 OK. OK. 182 00:07:20,600 --> 00:07:21,840 That's spicy. 183 00:07:21,840 --> 00:07:23,160 If you cook one of those, 184 00:07:23,160 --> 00:07:26,600 you'll be immune for the rest of the week. 185 00:07:26,600 --> 00:07:28,160 What? What?! 186 00:07:28,160 --> 00:07:31,800 Guaranteeing a spot in the top seven. 187 00:07:31,800 --> 00:07:34,600 Wow. That is massive. 188 00:07:34,600 --> 00:07:36,200 A lot to play for. 189 00:07:36,200 --> 00:07:38,080 JEAN-CHRISTOPHE: Good luck, contestants. 190 00:07:38,080 --> 00:07:39,880 Are you ready? CONTESTANTS: Yes. 191 00:07:39,880 --> 00:07:41,720 You must be joking. Are you ready? 192 00:07:41,720 --> 00:07:43,040 CONTESTANTS: (FORCEFULLY) Yes. Yes. 193 00:07:43,040 --> 00:07:44,880 Go and... Go and cook. 194 00:07:47,240 --> 00:07:49,040 Time starts now. Allez! 195 00:07:50,840 --> 00:07:52,000 OK. Gosh. 196 00:07:52,000 --> 00:07:53,120 Have a look at this. OK. 197 00:07:53,120 --> 00:07:54,920 Oh, wow. Alright. 198 00:07:54,920 --> 00:07:56,520 Alright. Right, right. 199 00:07:56,520 --> 00:08:00,440 Oh, my God. Did I open my box to see what I'm doing? 200 00:08:00,440 --> 00:08:02,480 Yes, yes, yes. 201 00:08:02,480 --> 00:08:04,200 SOFIA: I cannot get over this place. 202 00:08:04,200 --> 00:08:06,040 I mean, just look at it. 203 00:08:06,040 --> 00:08:07,960 And these ingredients are gorgeous as well. 204 00:08:07,960 --> 00:08:10,800 I feel like we've kind of brought the souk to the mystery box. 205 00:08:10,800 --> 00:08:12,360 Yeah. It's the best of the best, isn't it? 206 00:08:12,360 --> 00:08:14,600 This kishk, it's a bit like yoghurt that's dried, 207 00:08:14,600 --> 00:08:16,640 so it's got that fermented flavour in it. 208 00:08:16,640 --> 00:08:18,360 Can you, like...? Oh, yum. 209 00:08:18,360 --> 00:08:19,840 Can I do a little...? Yeah, yeah, yeah. 210 00:08:19,840 --> 00:08:22,080 'Cause it's got grains in there too. It's wheat, right? 211 00:08:22,080 --> 00:08:23,800 Yeah. Mm. 212 00:08:23,800 --> 00:08:25,520 Oh, yum! That's good. 213 00:08:25,520 --> 00:08:26,840 Yum. 214 00:08:26,840 --> 00:08:28,520 I can imagine thickening soups. 215 00:08:28,520 --> 00:08:30,560 I'd love to see it in a dessert as well. 216 00:08:30,560 --> 00:08:32,840 Those pickled plums, I mean, look at them. 217 00:08:32,840 --> 00:08:34,240 Oh, you can smell it! 218 00:08:34,240 --> 00:08:35,560 Mm. The crunch! 219 00:08:35,560 --> 00:08:36,720 The intensity of it. Yum! 220 00:08:36,720 --> 00:08:38,840 And very perfumed. Oh, yeah. 221 00:08:38,840 --> 00:08:40,600 It's like they're nearly preserved as well. 222 00:08:40,600 --> 00:08:42,680 And not too salty, equally, which is interesting. 223 00:08:42,680 --> 00:08:44,040 Really good. They're really savoury. 224 00:08:44,040 --> 00:08:45,480 I find them really savoury. So good. 225 00:08:45,480 --> 00:08:47,720 And then these black limes, like, these are special. 226 00:08:47,720 --> 00:08:49,040 Loomi, they're called. 227 00:08:49,040 --> 00:08:50,280 And it's just sun-dried. 228 00:08:50,280 --> 00:08:51,600 So it's kind of similar 229 00:08:51,600 --> 00:08:53,880 to like how you do black garlic, I suppose. 230 00:08:53,880 --> 00:08:55,720 Oh, that's sticky. Fragrant. 231 00:08:55,720 --> 00:08:58,440 Do you know what they smell? They smell really smoky. 232 00:08:58,440 --> 00:09:00,160 They've got a beautiful smokiness to them. 233 00:09:00,160 --> 00:09:02,400 This amazing array of ingredients, 234 00:09:02,400 --> 00:09:06,040 I'm hoping to see them really try and lean into these flavours. 235 00:09:06,040 --> 00:09:07,200 Yeah. Massively. 236 00:09:07,200 --> 00:09:09,240 And I think, like, immunity right now - super important. 237 00:09:09,240 --> 00:09:11,040 I think this cook could set someone up 238 00:09:11,040 --> 00:09:13,440 to go really deep in the competition. 239 00:09:13,440 --> 00:09:16,480 Hmm, I can't... Oh, there we go. Oops. (LAUGHS) 240 00:09:16,480 --> 00:09:18,760 It's our first challenge in Doha. 241 00:09:18,760 --> 00:09:20,400 I was reading the Arabic side. 242 00:09:20,400 --> 00:09:22,920 And I'm so excited because the overseas trip 243 00:09:22,920 --> 00:09:25,000 is always like a turning point in the competition. 244 00:09:25,000 --> 00:09:26,720 You're right near the pointy end 245 00:09:26,720 --> 00:09:28,840 and it's a great chance to kind of prove yourself. 246 00:09:30,280 --> 00:09:32,120 I'd like to think that affectionately 247 00:09:32,120 --> 00:09:34,400 some of the other guys here call me Calculator Callum, 248 00:09:34,400 --> 00:09:37,200 and it's probably because I'm quite methodical 249 00:09:37,200 --> 00:09:39,840 with how I normally tackle these MasterChef challenges, 250 00:09:39,840 --> 00:09:42,480 but I don't want to cook a Callum dish in Doha, 251 00:09:42,480 --> 00:09:44,200 I want to cook a Doha dish in Doha. 252 00:09:44,200 --> 00:09:46,400 And that's how I'm gonna learn and evolve 253 00:09:46,400 --> 00:09:48,920 and actually kind of get the most out of this trip. 254 00:09:48,920 --> 00:09:51,520 It's hard to not feel inspired when you look around 255 00:09:51,520 --> 00:09:53,000 and you see the Gulf here. 256 00:09:53,000 --> 00:09:56,600 So it makes sense to cook a beautiful fish dish today. 257 00:09:56,600 --> 00:09:57,720 I'm gonna make, like, 258 00:09:57,720 --> 00:10:00,120 a spicy black lime kind of fish curry in a way. 259 00:10:00,120 --> 00:10:01,760 So I'm going to do it with a lovely flatbread. 260 00:10:01,760 --> 00:10:04,160 I'm going to do it with some pickled eggplant. 261 00:10:04,160 --> 00:10:06,680 Frankly, I'm going to work it out a little bit as I go 262 00:10:06,680 --> 00:10:08,160 and hopefully I can, um, you know, 263 00:10:08,160 --> 00:10:09,800 do something the locals will be proud of. 264 00:10:09,800 --> 00:10:12,960 My style of cooking is a little bit more refined, 265 00:10:12,960 --> 00:10:14,800 but today I want to make something really rustic, 266 00:10:14,800 --> 00:10:17,520 because something I've noticed from Qatari cuisine 267 00:10:17,520 --> 00:10:19,520 is that you'll never just get like one dish on the table. 268 00:10:19,520 --> 00:10:21,080 It's always about the way of eating 269 00:10:21,080 --> 00:10:22,520 and having a few things on the table, 270 00:10:22,520 --> 00:10:23,720 and you're passing them around, 271 00:10:23,720 --> 00:10:25,880 that real sense of kind of tradition and community. 272 00:10:25,880 --> 00:10:27,120 And so that's the experience 273 00:10:27,120 --> 00:10:28,960 I want to create for the judges today. 274 00:10:30,440 --> 00:10:31,880 The first thing I want to do 275 00:10:31,880 --> 00:10:33,920 is make this dough for this flatbread, 276 00:10:33,920 --> 00:10:35,840 because making dough outside in 40-degree heat 277 00:10:35,840 --> 00:10:37,640 is frankly a very silly idea. 278 00:10:37,640 --> 00:10:39,600 And so I want to make it with enough time 279 00:10:39,600 --> 00:10:41,880 that if I bugger it up, I've got enough time to fix it. 280 00:10:41,880 --> 00:10:43,320 But I know if I can get it right, 281 00:10:43,320 --> 00:10:45,080 it's going to be the perfect kind of accompaniment 282 00:10:45,080 --> 00:10:48,320 to scooping up that hamour poached in the black lime sauce. 283 00:10:48,320 --> 00:10:50,360 So it's a risk, but a risk I'm willing to take. 284 00:10:50,360 --> 00:10:53,680 Cooking dough in Doha. What more do you want in life? 285 00:10:53,680 --> 00:10:55,160 OK, what are we keeping? 286 00:10:56,440 --> 00:11:00,160 So I'm gonna do a steamed piece of this beautiful local fish, 287 00:11:00,160 --> 00:11:01,760 and then I'm gonna make a really intense broth 288 00:11:01,760 --> 00:11:03,160 with lots of these spices. 289 00:11:03,160 --> 00:11:05,600 And then I'm going to play with these zucchinis 290 00:11:05,600 --> 00:11:07,000 and these really cool plums. 291 00:11:07,000 --> 00:11:09,920 They kind of taste like green tomatoes crossed with an olive. 292 00:11:09,920 --> 00:11:12,920 And do, like, a little zucchini and plum little salady number. 293 00:11:12,920 --> 00:11:15,880 So, yeah, aiming for the top, as always. 294 00:11:15,880 --> 00:11:17,440 Hey! Hi, guys. 295 00:11:17,440 --> 00:11:18,520 Tell us what you're making. 296 00:11:18,520 --> 00:11:20,680 So we have a little, like, sweet, sour thing going on. 297 00:11:20,680 --> 00:11:23,200 So we've got some very sweet eggplants braising away here. 298 00:11:23,200 --> 00:11:25,560 Smells amazing. So, dates, spices. I'm gonna have that 299 00:11:25,560 --> 00:11:27,200 with some of the sourness of the, uh... This guy. 300 00:11:27,200 --> 00:11:30,080 I'm so glad you're using the kishk. I've never tried it before. 301 00:11:30,080 --> 00:11:33,680 It's actually hydrated. I'm gonna make a bit of a sauce with it and a beautiful piece of the fish 302 00:11:30,080 --> 00:11:33,680 , 303 00:11:33,680 --> 00:11:36,240 which I've dusted with some of that beautiful, um, 304 00:11:36,240 --> 00:11:37,520 the black lime. 305 00:11:37,520 --> 00:11:40,320 Will it be a top two dish? That's what I'm going for. So... Good luck, Ben. 306 00:11:40,320 --> 00:11:42,000 Hey, Alana. Hello. How are you? 307 00:11:42,000 --> 00:11:45,760 We're good. You must be good, too. This is, like, totally your jam. 308 00:11:45,760 --> 00:11:47,760 I love it, love these ingredients. 309 00:11:47,760 --> 00:11:50,720 I'm doing a beautiful fish curry with some date jam 310 00:11:50,720 --> 00:11:52,160 with pickled plums as well. 311 00:11:52,160 --> 00:11:53,280 So excited. 312 00:11:53,280 --> 00:11:54,360 POH: Depinder. 313 00:11:54,360 --> 00:11:58,200 I've never seen these many spices in any mystery box ever. 314 00:11:58,200 --> 00:12:00,560 So I'm going to do lamb-stuffed flatbread. 315 00:12:00,560 --> 00:12:01,640 And what's this? 316 00:12:01,640 --> 00:12:03,200 This is like a date kind of like a sauce. 317 00:12:03,200 --> 00:12:04,600 I've also got, like, an eggplant, 318 00:12:04,600 --> 00:12:06,920 kind of like a baba ghanoush. 319 00:12:06,920 --> 00:12:09,240 LAURA: Oh, how good's the dessert, Toddy? 320 00:12:09,240 --> 00:12:10,560 Beautiful. 321 00:12:10,560 --> 00:12:12,680 I feel like, you know, tropical vibes. 322 00:12:12,680 --> 00:12:14,040 Should we go for a swim, maybe? 323 00:12:14,040 --> 00:12:17,640 I feel so happy being out in the elements. 324 00:12:17,640 --> 00:12:20,120 I mean, when the water is as pristine as this... 325 00:12:20,120 --> 00:12:22,320 And I love the heat. I'm a North Queenslander, 326 00:12:22,320 --> 00:12:24,400 so I'm used to this kind of weather. 327 00:12:24,400 --> 00:12:27,640 I am so excited to be cooking in Doha 328 00:12:27,640 --> 00:12:30,160 because I travel to learn 329 00:12:30,160 --> 00:12:32,040 and I do that through food. 330 00:12:32,040 --> 00:12:34,880 As soon as I got onto the business class flight, 331 00:12:34,880 --> 00:12:38,120 the flight attendant walked over with this beautiful Arabic coffee. 332 00:12:38,120 --> 00:12:41,000 It's green coffee beans with cardamom 333 00:12:41,000 --> 00:12:42,440 and some other spices, 334 00:12:42,440 --> 00:12:44,040 and a date. 335 00:12:44,040 --> 00:12:48,120 So I got quite inspired by this and I'm putting my own spin on it. 336 00:12:48,120 --> 00:12:49,440 The run. 337 00:12:49,440 --> 00:12:50,600 Sarah. Sarah. 338 00:12:50,600 --> 00:12:52,120 What are you doing? Hello. 339 00:12:52,120 --> 00:12:54,360 Good. How are you? We are loving life. 340 00:12:54,360 --> 00:12:56,280 Yeah! Let's get straight to it. 341 00:12:56,280 --> 00:12:57,680 What are you gonna do? 342 00:12:57,680 --> 00:12:59,280 So I'm going for a little tea party, actually. 343 00:12:59,280 --> 00:13:00,320 Oh, OK. 344 00:13:00,320 --> 00:13:01,960 So I'm making a bit of a consomme. 345 00:13:01,960 --> 00:13:03,720 What's the base flavour of that? 346 00:13:03,720 --> 00:13:05,280 So it's lamb, and then lots of spices. 347 00:13:05,280 --> 00:13:07,520 So I'm going to go hard on the saffron and, 348 00:13:07,520 --> 00:13:08,920 you know, a few other spices. 349 00:13:08,920 --> 00:13:10,960 And then I'm going to make a little bickie as well. 350 00:13:10,960 --> 00:13:12,680 And so the biscuit, is that sweet or savoury? 351 00:13:12,680 --> 00:13:14,000 It's a savoury biscuit. Right. 352 00:13:14,000 --> 00:13:16,040 But then date puree a few other ingredients. 353 00:13:16,040 --> 00:13:19,120 I'm going to use a bit of citrus from the plums. 354 00:13:19,120 --> 00:13:21,680 And what kind of pastry are we talking in the biscuit? 355 00:13:21,680 --> 00:13:23,760 Um, just like a rough puff. 356 00:13:25,320 --> 00:13:27,160 No way. A rough puff? 357 00:13:27,160 --> 00:13:28,720 Yeah, ish. 358 00:13:28,720 --> 00:13:30,280 A rough puff in the elements? 359 00:13:30,280 --> 00:13:31,720 I know. 360 00:13:31,720 --> 00:13:33,800 And the time to do that. 361 00:13:33,800 --> 00:13:36,800 Sarah, like, I have loved you taking risks in this competition. 362 00:13:36,800 --> 00:13:39,800 I think it's what makes you a threat to winning it. 363 00:13:39,800 --> 00:13:41,240 There's risks 364 00:13:41,240 --> 00:13:43,640 and then there's cooking rough puff outdoors. 365 00:13:45,560 --> 00:13:46,680 Wow! 366 00:14:04,240 --> 00:14:05,880 (GRUNTS) 367 00:14:05,880 --> 00:14:07,480 MAN: Nice. 368 00:14:14,680 --> 00:14:16,600 ANDY: There's risks 369 00:14:16,600 --> 00:14:19,040 and then there's cooking rough puff outdoors. 370 00:14:19,040 --> 00:14:20,560 Yeah. 371 00:14:20,560 --> 00:14:22,800 Will it pay off? Good luck. 372 00:14:22,800 --> 00:14:24,680 Thank you. JEAN-CHRISTOPHE: Good luck. Yeah. 373 00:14:24,680 --> 00:14:26,760 Oh, Sarah. What a decision! 374 00:14:26,760 --> 00:14:28,040 I know. 375 00:14:29,520 --> 00:14:31,600 Very brave. Huh? 376 00:14:31,600 --> 00:14:33,720 Brave is... Yeah. 'Brave' is one word. 377 00:14:36,240 --> 00:14:38,280 The key to a good rough puff 378 00:14:38,280 --> 00:14:41,360 is everything has to be super chilled. 379 00:14:41,360 --> 00:14:42,560 Oh, that is hot. 380 00:14:42,560 --> 00:14:44,200 The butter needs to be chilled, 381 00:14:44,200 --> 00:14:45,760 the flour needs to be chilled. 382 00:14:45,760 --> 00:14:48,880 And you need to get all of these beautiful layers. 383 00:14:48,880 --> 00:14:50,680 So if everything melts together, 384 00:14:50,680 --> 00:14:52,920 you've essentially just got a shortcrust pastry. 385 00:14:52,920 --> 00:14:54,600 God, that is piping hot! 386 00:14:54,600 --> 00:14:56,160 And I don't want that today. 387 00:14:56,160 --> 00:15:00,000 I want some flaky layers that really add to my dish. 388 00:15:00,000 --> 00:15:03,080 Which one's the blast chiller? Oh, this one. 389 00:15:04,480 --> 00:15:05,760 Now I'm probably thinking, 390 00:15:05,760 --> 00:15:08,280 "Yeah, maybe this is a little bit of a crazy idea," 391 00:15:08,280 --> 00:15:09,800 but I'm here for it. 392 00:15:11,600 --> 00:15:15,600 Hope you're having fun in the sun. You have one hour to go. 393 00:15:15,600 --> 00:15:16,920 Come on! Yeah! 394 00:15:19,560 --> 00:15:21,160 SNEZ: I'm loving the mystery box. 395 00:15:21,160 --> 00:15:22,800 I'm familiar with most of the ingredients 396 00:15:22,800 --> 00:15:26,280 and I can't keep thinking how lucky I am. 397 00:15:26,280 --> 00:15:27,760 So, yes, bring it on. 398 00:15:29,520 --> 00:15:31,600 Definitely pinching myself today. 399 00:15:31,600 --> 00:15:33,960 Is that olive oil? Extra virgin. 400 00:15:33,960 --> 00:15:36,840 And the fact that I also made it this far 401 00:15:36,840 --> 00:15:40,320 and cooking with these amazing people 402 00:15:40,320 --> 00:15:42,200 and in this location, 403 00:15:42,200 --> 00:15:43,920 it's just, I never thought this would happen. 404 00:15:43,920 --> 00:15:45,000 Where's my cumin? 405 00:15:45,000 --> 00:15:46,680 There's my baby. 406 00:15:46,680 --> 00:15:49,200 In my last cook, I was in the bottom two. 407 00:15:49,200 --> 00:15:51,760 And this week I really need to stick to my strengths. 408 00:15:51,760 --> 00:15:52,760 Whooo! 409 00:15:52,760 --> 00:15:54,360 I need to cook my best 410 00:15:54,360 --> 00:15:56,760 and show them why I'm here. 411 00:15:58,280 --> 00:15:59,360 Wow. 412 00:15:59,360 --> 00:16:01,000 That is amazing. 413 00:16:02,640 --> 00:16:04,640 How exciting is this? I am so excited. 414 00:16:04,640 --> 00:16:05,920 You look lovely. 415 00:16:05,920 --> 00:16:07,760 You look so like you belong here. 416 00:16:07,760 --> 00:16:09,560 Yes. I feel like we belong. Oh, my goodness! 417 00:16:09,560 --> 00:16:11,560 OK, tell us what you're making. 418 00:16:11,560 --> 00:16:14,840 So I'm thinking Middle Eastern-inspired mezze. 419 00:16:14,840 --> 00:16:17,400 I'm gonna have this little flatbread 420 00:16:17,400 --> 00:16:20,200 stuffed with spiced lamb, eggplant dip, 421 00:16:20,200 --> 00:16:23,000 and I'm also doing this like a zucchini tabbouleh 422 00:16:23,000 --> 00:16:25,560 that's mixed with this beautiful green herby sauce. 423 00:16:25,560 --> 00:16:27,360 And also I'm making infused olive oil, 424 00:16:27,360 --> 00:16:28,640 so I'm going to make my own dukkah. 425 00:16:28,640 --> 00:16:30,800 It's mezze. It's mezze. Yeah. 426 00:16:30,800 --> 00:16:32,640 But I'm going all in. Go all out. 427 00:16:32,640 --> 00:16:34,280 I want to show you this is why I'm here. 428 00:16:34,280 --> 00:16:36,160 Go full mezze. You look good today, I like it. I feel good. 429 00:16:36,160 --> 00:16:37,680 I feel like this is good chaos. Thank you. 430 00:16:37,680 --> 00:16:39,440 Good chaos. Whoo! 431 00:16:54,920 --> 00:16:57,800 How hot's Doha? I feel... I don't know about these guys. 432 00:16:57,800 --> 00:17:00,280 I feel super refreshed after my massive sleep last night. 433 00:17:00,280 --> 00:17:02,000 (LAUGHS) 434 00:17:04,240 --> 00:17:05,600 I really want immunity today 435 00:17:05,600 --> 00:17:08,680 because, one, I would like to enjoy the rest of my time in Qatar 436 00:17:08,680 --> 00:17:09,800 without having to worry. 437 00:17:09,800 --> 00:17:11,440 Two, I want to be guaranteed top seven, 438 00:17:11,440 --> 00:17:14,200 which is going to propel me in a really good light 439 00:17:14,200 --> 00:17:15,800 into the rest of the competition. 440 00:17:15,800 --> 00:17:16,840 And three... 441 00:17:19,280 --> 00:17:21,360 Have I won one before? 442 00:17:21,360 --> 00:17:22,600 I don't think I have. 443 00:17:23,720 --> 00:17:26,000 So, three, I haven't won one before. 444 00:17:27,560 --> 00:17:29,720 ¤9 million worth of saffron. 445 00:17:29,720 --> 00:17:31,920 Given the ingredients that are in front of us. 446 00:17:31,920 --> 00:17:33,240 I feel like there's going to be 447 00:17:33,240 --> 00:17:35,400 quite a few people that will be going down 448 00:17:35,400 --> 00:17:39,240 the lamb, bread, curry, spice, kind of route. 449 00:17:39,240 --> 00:17:40,280 I don't want to do that. 450 00:17:40,280 --> 00:17:43,440 The way I stand out from the crowd is by standing out from the crowd. 451 00:17:43,440 --> 00:17:46,480 So while everybody goes this way, I'm going to go this way 452 00:17:46,480 --> 00:17:48,960 and do something completely different. 453 00:17:48,960 --> 00:17:50,640 Jamie! Yes! 454 00:17:50,640 --> 00:17:52,320 What is cooking? Jamie. 455 00:17:52,320 --> 00:17:54,000 Uh, very little today, actually. 456 00:17:54,000 --> 00:17:55,840 I want something cool and refreshing. 457 00:17:55,840 --> 00:17:58,400 So I'm doing a crudo dish. 458 00:17:58,400 --> 00:17:59,440 OK. 459 00:17:59,440 --> 00:18:01,000 I'm using the hamour. Yep. 460 00:18:01,000 --> 00:18:02,840 But then the main ingredient that I want to use 461 00:18:02,840 --> 00:18:05,000 that's been sort of revolutionary since I tasted it 462 00:18:05,000 --> 00:18:06,200 is the loomi. 463 00:18:06,200 --> 00:18:09,520 So you get this beautiful sour and slightly bitter flavour 464 00:18:09,520 --> 00:18:10,640 coming out of it. 465 00:18:10,640 --> 00:18:12,800 So I've blended that with a little bit of saffron 466 00:18:12,800 --> 00:18:14,280 and then some dates 467 00:18:14,280 --> 00:18:16,720 to essentially create a really bright citrus broth. 468 00:18:16,720 --> 00:18:20,840 And then I'm going to use this kishk to make a little emulsion, 469 00:18:20,840 --> 00:18:24,000 and then a little pepper, turmeric and parsley oil over the top. 470 00:18:24,000 --> 00:18:26,760 A raw fish dish? How's that going to be enough? 471 00:18:26,760 --> 00:18:30,160 You have to work your way through this to a tasty tale. 472 00:18:30,160 --> 00:18:31,280 Sure. Easy. 473 00:18:31,280 --> 00:18:33,440 Maybe not easy, but we'll go. 474 00:18:33,440 --> 00:18:35,560 Shoot for the top two, mate. I reckon... Good luck. 475 00:18:35,560 --> 00:18:37,200 Yeah, good luck, mate. 476 00:18:38,240 --> 00:18:39,840 Given the judges' feedback, 477 00:18:39,840 --> 00:18:42,680 I need to think about how I can elevate this dish. 478 00:18:42,680 --> 00:18:45,120 Because this needs to be at such a high level 479 00:18:45,120 --> 00:18:47,200 to make sure that I win that immunity. 480 00:18:48,280 --> 00:18:51,560 There's an ocean full of possibilities today, team. 481 00:18:51,560 --> 00:18:53,120 40 minutes to go. 482 00:18:55,840 --> 00:18:58,960 There's a Gulf full of greatness today. 483 00:18:58,960 --> 00:19:00,080 Hold on. What else have I got? 484 00:19:00,080 --> 00:19:01,520 No, that's it. 485 00:19:07,320 --> 00:19:08,600 Oh, shit. 486 00:19:08,600 --> 00:19:10,000 My lid is in the sand. 487 00:19:10,000 --> 00:19:12,040 I don't want to get my food sandy. I'm screwed. 488 00:19:13,480 --> 00:19:15,800 I'm just starting my little broth now for the fish. 489 00:19:15,800 --> 00:19:17,720 And I've got to get cracking onto that flatbread 490 00:19:17,720 --> 00:19:19,400 pretty soon as well. 491 00:19:19,400 --> 00:19:22,600 I'm gonna make a black lime sauce kind of broth situation 492 00:19:22,600 --> 00:19:24,680 that I'm going to poach that fish in. 493 00:19:24,680 --> 00:19:27,000 And I'm going to start by toasting off a bunch of spices 494 00:19:27,000 --> 00:19:29,040 and a little bit of zucchini in there as well. 495 00:19:30,920 --> 00:19:32,480 I've never worked with black lime before, 496 00:19:32,480 --> 00:19:33,920 but I've read about and I've seen it. 497 00:19:33,920 --> 00:19:37,320 You kind of pierce lots of holes in it so the liquid can get in 498 00:19:37,320 --> 00:19:41,160 and it adds this really beautiful kind of freshness and acidity, 499 00:19:41,160 --> 00:19:43,760 and kind of used like a spice in there as well. 500 00:19:47,200 --> 00:19:49,120 Yeah. Today is all about balancing flavours. 501 00:19:49,120 --> 00:19:51,720 These flavours are such big, bold, punchy flavours 502 00:19:51,720 --> 00:19:55,040 that there's just no other option than to get them perfectly balanced. 503 00:19:55,040 --> 00:19:57,600 And they're, uh, yeah, they're not subtle flavours. 504 00:19:57,600 --> 00:20:00,760 They're big... They're big boys, so it's gonna be fun. 505 00:20:00,760 --> 00:20:03,040 So it's, like, salty and sour and punchy. 506 00:20:03,040 --> 00:20:04,200 So I need something 507 00:20:04,200 --> 00:20:05,840 that's kind of like a little bit more chilled 508 00:20:05,840 --> 00:20:08,000 that's going to bring it all back together. 509 00:20:08,000 --> 00:20:10,720 So I'm just going to add a zucchini and kefir salad. 510 00:20:10,720 --> 00:20:12,640 So it's kind of like a gentle, 511 00:20:12,640 --> 00:20:14,720 acidic, creamy, yoghurty kind of vibe. 512 00:20:14,720 --> 00:20:16,760 Perfect. 513 00:20:16,760 --> 00:20:18,520 So I now need to get cracking on this flatbread. 514 00:20:20,800 --> 00:20:21,920 Even though I'm in the shade, 515 00:20:21,920 --> 00:20:24,720 the actual bench is still really hot today. 516 00:20:24,720 --> 00:20:26,960 So I've got to work quickly right now. 517 00:20:31,080 --> 00:20:32,960 I'm trying to roll out this dough for my flatbread 518 00:20:32,960 --> 00:20:34,120 as quickly as I can, 519 00:20:34,120 --> 00:20:37,320 but because it is so hot, the dough is getting sticky. 520 00:20:38,760 --> 00:20:41,560 It's really hard to work with. It's starting to tear. 521 00:20:41,560 --> 00:20:44,560 It's literally melting onto this incredibly hot bench. 522 00:20:46,560 --> 00:20:49,440 I am starting to think that making dough in Doha, 523 00:20:49,440 --> 00:20:50,720 whilst it sounds catchy, 524 00:20:50,720 --> 00:20:52,400 terrible idea. (LAUGHS) 525 00:21:19,520 --> 00:21:21,840 CALLUM: I'm rolling out the dough for my flatbread 526 00:21:21,840 --> 00:21:23,360 and it keeps sticking and tearing. 527 00:21:25,280 --> 00:21:27,080 This dough is literally melting, 528 00:21:27,080 --> 00:21:29,600 and I need to figure out this flatbread 529 00:21:29,600 --> 00:21:32,600 because it's absolutely integral to this dish. 530 00:21:37,280 --> 00:21:39,080 SARAH: (SIGHS) OK. 531 00:21:39,080 --> 00:21:42,600 For my take on Middle Eastern tea and bickies, 532 00:21:42,600 --> 00:21:45,000 I've got my lamb consomme on the go. 533 00:21:45,000 --> 00:21:48,640 I've used all those spices from the mystery box, 534 00:21:48,640 --> 00:21:50,480 so I'm really happy. 535 00:21:51,520 --> 00:21:53,520 But for my rough puff... 536 00:21:54,920 --> 00:21:57,120 ..the key to getting this right is 537 00:21:57,120 --> 00:21:59,440 a quick sprint to the blast chiller 538 00:21:59,440 --> 00:22:02,760 in between each lamination of this pastry 539 00:22:02,760 --> 00:22:04,920 and to just work as quickly as possible. 540 00:22:06,480 --> 00:22:11,440 I do my folding and then pop it in the blast chiller. 541 00:22:11,440 --> 00:22:12,880 Behind you. 542 00:22:12,880 --> 00:22:14,720 Once it's had enough time... 543 00:22:16,320 --> 00:22:18,320 ..I do more folding... 544 00:22:21,800 --> 00:22:23,680 ..and then chill again... 545 00:22:23,680 --> 00:22:25,480 Alright, I'll run again. 546 00:22:25,480 --> 00:22:26,720 Oh, my God! 547 00:22:26,720 --> 00:22:28,120 ..do my folding... 548 00:22:28,120 --> 00:22:29,400 CALLUM: Go, Sarah. 549 00:22:29,400 --> 00:22:30,960 OK. Crazy. 550 00:22:32,080 --> 00:22:33,280 ..chill again. 551 00:22:33,280 --> 00:22:34,600 All I'm doing is running! (LAUGHS) 552 00:22:38,920 --> 00:22:40,160 OK. 553 00:22:42,880 --> 00:22:46,040 There's some layers in there. (LAUGHS) 554 00:22:46,040 --> 00:22:49,280 Um, so, yeah, I mean, it should be flaky. 555 00:22:49,280 --> 00:22:50,640 There's no backup. 556 00:22:50,640 --> 00:22:52,360 (LAURA LAUGHS) 557 00:22:52,360 --> 00:22:55,680 Why are you laughing? 'Cause it's hilarious. 558 00:22:55,680 --> 00:22:57,800 You've done this three times, and there's no backup plan. 559 00:22:59,200 --> 00:23:01,000 My pastry, it's looking great. 560 00:23:01,000 --> 00:23:04,960 Pop it in the oven and...say a little prayer. 561 00:23:06,080 --> 00:23:09,240 ANDY: Any rough puff regrets, or what? Potentially, potentially. 562 00:23:09,240 --> 00:23:11,880 No rough puff regrets? Potentially. 563 00:23:11,880 --> 00:23:16,080 POH: Guys, you have 26 minutes to Doha! 564 00:23:17,400 --> 00:23:19,040 Nice one, Poh-ha. 565 00:23:22,480 --> 00:23:26,600 LAURA: Cream for my steamed fish with aromatic broth. 566 00:23:26,600 --> 00:23:28,160 I've got my pickled zucchinis in the fridge 567 00:23:28,160 --> 00:23:30,400 and my little diced plums. 568 00:23:30,400 --> 00:23:32,240 I am just making a little black lime salt now 569 00:23:32,240 --> 00:23:34,440 to kind of season up the salad and whatnot with. 570 00:23:34,440 --> 00:23:36,240 I've fried my zucchini off. 571 00:23:36,240 --> 00:23:38,800 I'm going to crack on to making a little green spiced oil, 572 00:23:38,800 --> 00:23:40,840 and then probably start thinking about this fish. 573 00:23:40,840 --> 00:23:43,320 It's kind of all slowly coming together. 574 00:23:43,320 --> 00:23:45,200 That just fits in there. 575 00:23:49,320 --> 00:23:52,160 ALANA: Fish curry is almost finished. I have to blend my, 576 00:23:52,160 --> 00:23:54,480 um, little date jam here, just finish off my sauce, 577 00:23:54,480 --> 00:23:56,920 and I'm going to be straining my parsley oil here. 578 00:23:58,360 --> 00:23:59,800 BEN: My pan-roasted hamour. 579 00:23:59,800 --> 00:24:01,600 The aubergines are braising away. 580 00:24:01,600 --> 00:24:05,040 I've got the saffron and kishk sauce ready to go. 581 00:24:05,040 --> 00:24:07,360 Yeah, I've sort of cooked the fish and make it look pretty. 582 00:24:07,360 --> 00:24:08,800 Yeah, so we're moving along alright. 583 00:24:12,040 --> 00:24:13,280 (EXHALES) 584 00:24:16,040 --> 00:24:19,280 DEPINDER: I'm just working on my lamb-stuffed flatbread. 585 00:24:19,280 --> 00:24:21,320 Um, I've done basically everything. 586 00:24:21,320 --> 00:24:23,400 I just have to finish off with my salad 587 00:24:23,400 --> 00:24:26,600 and my baba ghanoush, which is almost ready to go. 588 00:24:30,440 --> 00:24:32,960 SNEZ: For my Middle Eastern-inspired mezze, 589 00:24:32,960 --> 00:24:34,760 eggplant puree and zucchini tabbouleh. 590 00:24:34,760 --> 00:24:35,920 It's done. 591 00:24:36,880 --> 00:24:42,200 And now I'm working on this stuffed flatbread with spiced lamb. 592 00:24:42,200 --> 00:24:44,400 So I want bread to be a hero. 593 00:24:44,400 --> 00:24:46,760 And I want that mince to also sing through it, 594 00:24:46,760 --> 00:24:48,400 so when you bite into it 595 00:24:48,400 --> 00:24:51,680 to be kind of perfect amount of mince to bread. 596 00:24:51,680 --> 00:24:53,320 Benny, can I use yours? Is that OK? 597 00:24:53,320 --> 00:24:55,200 And now I'm starting on my dukkah. 598 00:24:57,320 --> 00:24:59,160 Dukkah is my favourite thing. 599 00:24:59,160 --> 00:25:01,760 It's like a brilliant mix of nuts, 600 00:25:01,760 --> 00:25:05,760 spices and seeds to put on top of anything or everything. 601 00:25:05,760 --> 00:25:09,280 It's just such a clever idea, whoever came up with it. 602 00:25:09,280 --> 00:25:12,120 Ah! Look at that. 603 00:25:12,120 --> 00:25:14,040 Hey, how about these muscles, Benny? 604 00:25:14,040 --> 00:25:15,680 Oh! 605 00:25:15,680 --> 00:25:18,320 God gives me strength! Ooh! 606 00:25:21,720 --> 00:25:23,160 CALLUM: I've been head down, bum up, 607 00:25:23,160 --> 00:25:24,840 just trying to figure out this flatbread. 608 00:25:26,120 --> 00:25:27,440 I've got this pastry brush 609 00:25:27,440 --> 00:25:29,160 and I'm basting the bench with butter. 610 00:25:29,160 --> 00:25:32,280 I'm basting the dough with butter and it's becoming 611 00:25:32,280 --> 00:25:33,840 a little bit easier to work with now. 612 00:25:33,840 --> 00:25:35,160 It's starting to come together. 613 00:25:36,240 --> 00:25:37,480 Lovely. Looks great. 614 00:25:37,480 --> 00:25:40,360 Really happy with how this dough has turned out because it now looks pretty good. 615 00:25:40,360 --> 00:25:43,480 It's got lots of little layers to get nice and crispy and crunchy. 616 00:25:43,480 --> 00:25:45,120 And then it's into 617 00:25:45,120 --> 00:25:46,960 a hot pan that is like, 618 00:25:46,960 --> 00:25:49,360 hotter than this friggin' desert we're in right now. 619 00:25:50,960 --> 00:25:53,880 Start getting some really nice kind of charry colour on there. 620 00:25:53,880 --> 00:25:55,440 It's looking pretty good. 621 00:25:55,440 --> 00:25:57,640 I've got the fish gently kind of poaching away 622 00:25:57,640 --> 00:25:59,840 as slowly as I can in that sauce. 623 00:25:59,840 --> 00:26:02,080 I need it to be, like, just flaking away 624 00:26:02,080 --> 00:26:05,080 from that bone and be really kind of soft and delicate. 625 00:26:05,080 --> 00:26:07,240 I've got my zucchini and kefir salad. 626 00:26:07,240 --> 00:26:09,560 I've got the eggplant pickle done. 627 00:26:09,560 --> 00:26:11,640 So it's kind of starting to come together here. 628 00:26:12,680 --> 00:26:15,240 This is looking fab. No ice-cream today? 629 00:26:15,240 --> 00:26:17,600 (BOTH LAUGH) Yeah, I wish I had actually, to be honest. 630 00:26:17,600 --> 00:26:19,800 That would've been lovely to have right now. 631 00:26:19,800 --> 00:26:21,720 10 minutes to go! 632 00:26:21,720 --> 00:26:23,800 Yalla, yalla! Allez, allez! 633 00:26:28,440 --> 00:26:32,440 JAMIE: For my hamour crudo, my emulsion's made. 634 00:26:32,440 --> 00:26:33,600 My pickles are done. 635 00:26:33,600 --> 00:26:36,200 I'm just playing with the balance of flavours in the broth, 636 00:26:36,200 --> 00:26:39,040 trying to get some sweetness in there, just using the dates. 637 00:26:39,040 --> 00:26:41,080 If I can get that earthy sweetness in, 638 00:26:41,080 --> 00:26:42,400 that'd be great. 639 00:26:42,400 --> 00:26:43,680 This broth needs to be 640 00:26:43,680 --> 00:26:45,680 really clean, really acidic, 641 00:26:45,680 --> 00:26:49,680 but still have a beautiful undertone of sweetness and smokiness 642 00:26:49,680 --> 00:26:51,640 from that loomi and date combination. 643 00:26:53,280 --> 00:26:55,640 The judges seemed to like my idea in concept. 644 00:26:55,640 --> 00:26:58,800 However, doing a raw fish dish this late in the competition 645 00:26:58,800 --> 00:26:59,800 might not be enough. 646 00:26:59,800 --> 00:27:03,320 Oh, I brought the good knives over. Jesus! 647 00:27:03,320 --> 00:27:06,480 Originally, I was going to serve the fish as is - sliced. 648 00:27:06,480 --> 00:27:07,520 Perfect. 649 00:27:07,520 --> 00:27:11,320 But we're in Doha, it's top eight. 650 00:27:11,320 --> 00:27:14,080 This is where your momentum starts to build into the end. 651 00:27:16,320 --> 00:27:19,880 Being on MasterChef in season six propelled me 652 00:27:19,880 --> 00:27:23,600 into opening one of my favourite projects ever, in Alba, 653 00:27:23,600 --> 00:27:26,120 and closing my restaurant Alba 654 00:27:26,120 --> 00:27:27,800 was one of the hardest things I've ever done. 655 00:27:30,120 --> 00:27:31,920 But I'm a different person now. 656 00:27:34,120 --> 00:27:37,520 The MasterChef kitchen is helping me realise 657 00:27:37,520 --> 00:27:39,880 that I still have stuff to say, 658 00:27:39,880 --> 00:27:42,120 and any chance at immunity is super important. 659 00:27:42,120 --> 00:27:45,520 It gets me one step closer to taking this competition out. 660 00:27:47,720 --> 00:27:50,680 So I need to think about how I can really elevate this dish, 661 00:27:50,680 --> 00:27:54,640 but with less than 10 minutes to go... 662 00:27:56,040 --> 00:27:57,240 ..I'm running out of time. 663 00:28:23,800 --> 00:28:27,160 JAMIE: For my hamour crudo, I need to think about how I can 664 00:28:27,160 --> 00:28:29,440 really elevate this dish to try and win immunity. 665 00:28:32,600 --> 00:28:34,560 I see all these spices in front of me. 666 00:28:36,080 --> 00:28:38,240 So I take the fenugreek, the cinnamon, 667 00:28:38,240 --> 00:28:39,440 some black pepper, 668 00:28:39,440 --> 00:28:42,680 a little bit of cumin and some of the turmeric, 669 00:28:42,680 --> 00:28:44,640 and then blitz it into a beautiful spice rub 670 00:28:44,640 --> 00:28:46,160 that can go around the fish. 671 00:28:55,560 --> 00:28:57,360 I'm gonna use this one. Is this on? 672 00:28:57,360 --> 00:29:00,320 I want the fish on the inside to be completely raw, 673 00:29:00,320 --> 00:29:02,960 with a beautiful toasted spice on the outside. 674 00:29:04,840 --> 00:29:08,280 This could really give me the edge that I need to win this immunity. 675 00:29:08,280 --> 00:29:11,400 This is fun, eh? It's ridiculous. 676 00:29:11,400 --> 00:29:13,160 How lucky we are! 677 00:29:13,160 --> 00:29:14,520 Hoo! 678 00:29:14,520 --> 00:29:16,040 Time to start plating up. 679 00:29:19,880 --> 00:29:21,840 For my eggplant dip, 680 00:29:21,840 --> 00:29:24,280 I want to make the shape of the eggplant on the plate. 681 00:29:26,520 --> 00:29:27,880 My zucchini tabbouleh is fresh, 682 00:29:27,880 --> 00:29:33,280 and I'm plating my dukkah in an actual golden mortar and pestle. 683 00:29:33,280 --> 00:29:35,840 I really, really enjoyed today's cook... 684 00:29:35,840 --> 00:29:37,000 OK, oil! 685 00:29:37,000 --> 00:29:38,800 ..and I just hope the judges like it, too. 686 00:29:38,800 --> 00:29:42,040 You alright? I need a spatula. I'm running out of time. 687 00:29:42,040 --> 00:29:45,360 Get a move on! You've only got five minutes to go! Allez! 688 00:29:47,240 --> 00:29:48,880 DEPINDER: Let's go, mate. Let's go. 689 00:29:48,880 --> 00:29:51,440 LAURA: Whoo! Nice flip. 690 00:29:51,440 --> 00:29:53,960 I now need to get all this hard work I've done onto the plate. 691 00:29:53,960 --> 00:29:56,080 I think today I did take a few risks, 692 00:29:56,080 --> 00:29:59,920 trying to make a really thin dough on a very hot bench. 693 00:29:59,920 --> 00:30:01,200 And this is not the kind of food 694 00:30:01,200 --> 00:30:02,920 that I would normally cook in this competition. 695 00:30:02,920 --> 00:30:04,560 Lovely. That's great. 696 00:30:04,560 --> 00:30:10,320 But I've really tried to lean in to cooking a Doha-centric dish. 697 00:30:10,320 --> 00:30:13,040 JEAN-CHRISTOPHE: Three minutes to go! Allez! 698 00:30:14,400 --> 00:30:16,240 SARAH: So I've got my rough puff in the oven. 699 00:30:16,240 --> 00:30:18,720 My consomme is clarified. 700 00:30:18,720 --> 00:30:19,920 I have 701 00:30:19,920 --> 00:30:22,040 my loomi powder, I have my date puree, 702 00:30:22,040 --> 00:30:23,200 and now it's about 703 00:30:23,200 --> 00:30:24,360 bringing everything together. 704 00:30:25,960 --> 00:30:30,080 But I am literally down to the wire with my rough puff, 705 00:30:30,080 --> 00:30:32,960 and it's time to take it out. 706 00:30:36,280 --> 00:30:38,400 Ooh, wow. It looks good. Shit! 707 00:30:38,400 --> 00:30:40,600 LAURA: Oh, my God. 708 00:30:40,600 --> 00:30:42,680 Let's go! 709 00:30:42,680 --> 00:30:46,160 I think it's looking good, but I just hope 710 00:30:46,160 --> 00:30:49,240 that it has flaky layers that really add to my dish. 711 00:30:49,240 --> 00:30:52,160 It's working. It's working! 712 00:30:52,160 --> 00:30:54,960 One minute to go! Yes! Whoo! 713 00:30:59,200 --> 00:31:02,240 The fish is done. It smells fantastic. 714 00:31:03,560 --> 00:31:06,440 And as I cut into it, it's perfectly raw on the inside. 715 00:31:06,440 --> 00:31:07,840 Sweet. 716 00:31:07,840 --> 00:31:09,320 It's time to get everything on the plate. 717 00:31:11,120 --> 00:31:14,040 I put some of the pickled zucchini as well as the pickled plum... 718 00:31:15,320 --> 00:31:17,840 ..and then layer a small round of the fish on the top. 719 00:31:19,480 --> 00:31:22,240 And the loomi tea goes on the side with the parsley oil. 720 00:31:23,360 --> 00:31:25,320 Raw fish dish may seem easy, 721 00:31:25,320 --> 00:31:26,800 but there's so much work that has gone into 722 00:31:26,800 --> 00:31:28,160 all the flavours 723 00:31:28,160 --> 00:31:30,400 and the balance of this dish, as well as the textures. 724 00:31:33,440 --> 00:31:36,080 You've got to be finishing your dishes in 10... 725 00:31:36,080 --> 00:31:39,840 JUDGES: Nine, eight, seven, six, 726 00:31:39,840 --> 00:31:45,520 five, four, three, two, one! 727 00:31:45,520 --> 00:31:49,200 (LAUGHTER) 728 00:31:49,200 --> 00:31:51,960 SARAH: Oh, my God! Did it! 729 00:31:51,960 --> 00:31:54,960 SNEZ: Oh, my God. Well done, well done. 730 00:31:54,960 --> 00:31:57,280 Oh, my God! 731 00:31:57,280 --> 00:31:59,400 SOFIA: Did you get it, Sarah? Yeah, I got it! (LAUGHS) 732 00:32:30,680 --> 00:32:32,840 Hey, Jamie. Hey, Jamie. Jamie, how are you? 733 00:32:33,880 --> 00:32:35,560 Ooh, hello. Beautiful. 734 00:32:38,240 --> 00:32:39,560 (GASPS) 735 00:32:43,120 --> 00:32:44,240 Hello, mate. What did you cook? 736 00:32:44,240 --> 00:32:47,320 JAMIE: So I made a spice-cured hamour 737 00:32:47,320 --> 00:32:50,320 with a saffron, date and loomi tea, 738 00:32:50,320 --> 00:32:55,560 a little turmeric and parsley oil and a kishk emulsion. 739 00:32:55,560 --> 00:32:56,680 Enjoy. 740 00:33:09,360 --> 00:33:12,440 Jamie, I love this dish 741 00:33:12,440 --> 00:33:14,960 because it's such a fantastic response to today. 742 00:33:16,440 --> 00:33:18,200 What you saw in the mystery box, 743 00:33:18,200 --> 00:33:21,320 but also you responding to the climate around us. 744 00:33:21,320 --> 00:33:24,000 I thought you made really good decisions. 745 00:33:24,000 --> 00:33:25,880 You know, to make a ceviche-style dish 746 00:33:25,880 --> 00:33:27,040 with Middle Eastern ingredients 747 00:33:27,040 --> 00:33:29,480 is something that I don't think many people would think to do, 748 00:33:29,480 --> 00:33:33,040 but you've done such a great job of that. 749 00:33:33,040 --> 00:33:36,680 Your dish looks simple, but is epic. 750 00:33:38,120 --> 00:33:41,160 And what I like is the fact that you've got a good repertoire. 751 00:33:41,160 --> 00:33:44,960 We know you have, and you are now finally about to balance it 752 00:33:44,960 --> 00:33:47,680 with your techniques and your confidence. 753 00:33:49,600 --> 00:33:51,960 I am flabbergasted. You are... 754 00:33:51,960 --> 00:33:53,400 Oh, I can't kick the table. 755 00:33:53,400 --> 00:33:55,160 But you are... If I could jump over there, 756 00:33:55,160 --> 00:33:56,240 but I can't stand up, 757 00:33:56,240 --> 00:33:57,960 I can't give you a kiss, so I'm stuck here. 758 00:33:57,960 --> 00:34:00,480 But I'm telling you something. 759 00:34:00,480 --> 00:34:02,680 Hey! Yes! A baby one. 760 00:34:02,680 --> 00:34:04,320 Jamie! Jamie! 761 00:34:05,880 --> 00:34:11,080 Jamie, that is, like, one sophisticated, 762 00:34:11,080 --> 00:34:13,960 complex, raw fish dish, mate. 763 00:34:13,960 --> 00:34:17,960 I think you should be so rapt with what you've done here. 764 00:34:17,960 --> 00:34:19,880 The spice work is incredible, 765 00:34:19,880 --> 00:34:22,120 and I feel like it's all kind of anchored down 766 00:34:22,120 --> 00:34:25,040 with the fenugreek and also the saffron. 767 00:34:25,040 --> 00:34:27,680 Um, those two are just holding everything together, 768 00:34:27,680 --> 00:34:29,200 along with that emulsion. 769 00:34:29,200 --> 00:34:33,080 I feel that provides the body for all the spices to do their work. 770 00:34:33,080 --> 00:34:35,840 I really loved that kind of smokiness 771 00:34:35,840 --> 00:34:40,360 of the black lime, which just permeates the whole dish. 772 00:34:40,360 --> 00:34:42,600 And there were so many beautiful textures 773 00:34:42,600 --> 00:34:44,880 along the ride as well. 774 00:34:44,880 --> 00:34:47,080 Dishes like this, mate, they don't just win immunity, 775 00:34:47,080 --> 00:34:48,880 they win the competition, in my books. 776 00:34:48,880 --> 00:34:51,640 This is extreme cooking. Thank you. 777 00:34:51,640 --> 00:34:53,120 Well done. Thank you. Well done, Jamie. 778 00:34:53,120 --> 00:34:55,320 Thank you very much. Well done, mate. 779 00:34:55,320 --> 00:34:56,880 Wow. 780 00:35:01,320 --> 00:35:03,440 SARAH: That cook was so crazy, 781 00:35:03,440 --> 00:35:06,600 and I was literally down to the wire. 782 00:35:06,600 --> 00:35:09,240 JUDGES: Hi, Sarah. 783 00:35:10,720 --> 00:35:14,760 There are risks, and then there is making rough puff 784 00:35:14,760 --> 00:35:16,480 in the Qatar desert 785 00:35:16,480 --> 00:35:20,120 and serving it with, like, a savoury tea and bickies. 786 00:35:21,880 --> 00:35:25,400 POH: This looks very intriguing. 787 00:35:25,400 --> 00:35:27,040 I just hope it's paid off. 788 00:35:48,680 --> 00:35:50,520 Sarah, what's your dish? 789 00:35:50,520 --> 00:35:53,840 SARAH: I made a beautiful lamb consomme, 790 00:35:53,840 --> 00:35:57,440 and then I've also done a date rough puff 791 00:35:58,960 --> 00:36:05,240 OK, well, what came over you to make rough puff pastry? (CHUCKLING) 792 00:36:05,240 --> 00:36:06,760 It's the heat. Heat. 793 00:36:06,760 --> 00:36:09,640 I swear it's the heat! I was not thinking. 794 00:36:09,640 --> 00:36:11,680 Were you halfway through going, "What am I doing?" 795 00:36:11,680 --> 00:36:14,760 Only when Andy came over. (LAUGHS) 796 00:36:14,760 --> 00:36:18,120 So before that, you were... I just weirdly reminded her that we were in the desert. 797 00:36:18,120 --> 00:36:19,280 Yes! 798 00:36:41,280 --> 00:36:42,920 Sarah... 799 00:36:42,920 --> 00:36:46,480 ..did your risk pay off? 800 00:36:49,000 --> 00:36:50,200 Totally. 801 00:36:50,200 --> 00:36:51,800 I absolutely love it. 802 00:36:51,800 --> 00:36:54,160 Your rough puff is crunchy. 803 00:36:54,160 --> 00:36:55,680 It's cooked perfectly. 804 00:36:55,680 --> 00:36:57,880 It's the right lamination. 805 00:36:57,880 --> 00:37:00,160 It's the right colours. 806 00:37:00,160 --> 00:37:03,040 And it really, really makes sense with your consomme. 807 00:37:03,040 --> 00:37:07,480 Your consomme is balanced, seasoned, very meaty. 808 00:37:07,480 --> 00:37:09,200 Thank you. So, my respect to you. 809 00:37:09,200 --> 00:37:10,640 Amazing. Thank you. 810 00:37:10,640 --> 00:37:12,520 I just want to reiterate 811 00:37:12,520 --> 00:37:15,880 the madness of making puff in the middle of the desert. 812 00:37:15,880 --> 00:37:18,560 And I can't believe it, but you've got the layers, 813 00:37:18,560 --> 00:37:22,080 and it is cooked so perfectly to the edge, 814 00:37:22,080 --> 00:37:24,920 so it's definitely got those savoury notes. 815 00:37:24,920 --> 00:37:28,160 I love how you made that date paste savoury 816 00:37:28,160 --> 00:37:29,960 with the addition of the spices, 817 00:37:29,960 --> 00:37:31,720 and you've seasoned that quite heavily. 818 00:37:32,800 --> 00:37:36,440 This is fantastic. I love this little consomme. 819 00:37:36,440 --> 00:37:38,800 You've got so much beautiful clarity in that. 820 00:37:38,800 --> 00:37:40,280 I think you've done a really great job. 821 00:37:41,480 --> 00:37:43,280 Thanks, Sarah. Thanks. Thank you. 822 00:37:47,040 --> 00:37:48,720 Hi, Depinder. DEPINDER: Hello. 823 00:37:48,720 --> 00:37:50,920 Stuffed lamb pita breads, 824 00:37:50,920 --> 00:37:53,200 date sauce with cardamom, eggplant, 825 00:37:53,200 --> 00:37:56,760 baba ghanoush and zucchini and plum salad. 826 00:37:56,760 --> 00:38:01,720 I love how much of that lamb you just rammed into the bread. 827 00:38:01,720 --> 00:38:04,880 The bread you did wonderfully, and your spice work is phenomenal. 828 00:38:04,880 --> 00:38:07,240 Your date chutney, I love the spices in there, 829 00:38:07,240 --> 00:38:08,800 particularly the cardamom. 830 00:38:08,800 --> 00:38:10,080 I think it just... 831 00:38:10,080 --> 00:38:12,000 It just screams Qatar. 832 00:38:12,000 --> 00:38:16,000 Yeah. But the eggplant dip is what kind of didn't go. 833 00:38:16,000 --> 00:38:21,520 The eggplant and the date together was just a bit of a clash. 834 00:38:21,520 --> 00:38:24,200 Hi, Alana. Hey. Hello. How are you? 835 00:38:24,200 --> 00:38:29,400 Fish curry, kefir and kishk sauce, and parsley and loomi oil. 836 00:38:29,400 --> 00:38:31,920 I thought that there was a beautiful sourness to that curry, 837 00:38:31,920 --> 00:38:34,920 and I think the kefir, but also the kishk, 838 00:38:34,920 --> 00:38:37,480 really, like, brought this dish to life for me. 839 00:38:37,480 --> 00:38:39,760 But I didn't love the bread. 840 00:38:39,760 --> 00:38:42,200 Unfortunately, I thought it was a bit doughy 841 00:38:42,200 --> 00:38:44,440 and it just didn't do the job that I wanted it to be. 842 00:38:45,640 --> 00:38:47,920 JUDGES: Hello, Laura! Hello! 843 00:38:47,920 --> 00:38:49,400 Steamed hamour 844 00:38:49,400 --> 00:38:53,080 with a zucchini and pickled plum salsa, 845 00:38:53,080 --> 00:38:55,880 and then a little aromatic broth and parsley oil. 846 00:38:55,880 --> 00:38:58,000 Fish and the black lime, 847 00:38:58,000 --> 00:39:00,800 beautifully cooked and lovely combination. 848 00:39:00,800 --> 00:39:04,320 It's a very refreshing, clean-tasting dish. 849 00:39:04,320 --> 00:39:07,160 And I love that broth. It's just so bright. 850 00:39:07,160 --> 00:39:09,040 And then you get that little hit of chilli. 851 00:39:09,040 --> 00:39:10,840 It's just really weird how that flavour 852 00:39:10,840 --> 00:39:12,400 kind of licks around your palate. 853 00:39:12,400 --> 00:39:13,920 It's a very bewitching dish. 854 00:39:15,160 --> 00:39:17,200 Thanks very much. You deserve a bit of a... 855 00:39:17,200 --> 00:39:18,880 Oh, my God, I need that. Thank you. 856 00:39:20,040 --> 00:39:22,080 No, that's my fan! 857 00:39:22,080 --> 00:39:23,800 Ready? Catch. 858 00:39:23,800 --> 00:39:24,920 Oh, shit! 859 00:39:24,920 --> 00:39:26,920 Oh, the broth! The broth is everywhere! 860 00:39:26,920 --> 00:39:30,880 Oh, my God! (LAUGHTER) 861 00:39:33,600 --> 00:39:36,240 Benny. Hello, Ben. Hey, Ben. 862 00:39:36,240 --> 00:39:38,840 BEN: Pan-roasted hamour, braised aubergine, 863 00:39:38,840 --> 00:39:41,400 a saffron and kishk sauce 864 00:39:41,400 --> 00:39:43,920 with a little salad of zucchini 865 00:39:43,920 --> 00:39:45,240 and the pickled plums. 866 00:39:45,240 --> 00:39:46,320 Mm. 867 00:39:48,840 --> 00:39:50,080 Can I have a bit of eggplant? 868 00:39:51,640 --> 00:39:54,360 Just a little bit of eggplant. Did I not give you one? 869 00:39:54,360 --> 00:39:55,720 Yeah, just a little bit of eggplant. 870 00:39:57,400 --> 00:39:59,680 Sorry. I'm so sorry. You've got two on your plate. 871 00:39:59,680 --> 00:40:01,560 (LAUGHTER) 872 00:40:02,720 --> 00:40:03,880 Poh likes eggplant. 873 00:40:04,960 --> 00:40:08,040 Ben, I think the kishk sauce was revolutionary. 874 00:40:08,040 --> 00:40:10,600 The salad was textural. It was acidic. 875 00:40:10,600 --> 00:40:12,040 It was everything it needed to be. 876 00:40:12,040 --> 00:40:15,920 And the eggplant was, like, an absolute star. 877 00:40:15,920 --> 00:40:17,960 Just a shame that the fish was a little over 878 00:40:17,960 --> 00:40:21,080 'cause I reckon, if not, that could have been a top two dish, mate. 879 00:40:22,480 --> 00:40:23,840 JEAN-CHRISTOPHE: I'm totally stunned 880 00:40:23,840 --> 00:40:27,480 the way you've managed to introduce the kersh... 881 00:40:27,480 --> 00:40:28,920 ..the kirksh...the kishk... 882 00:40:28,920 --> 00:40:30,640 Kishk. 883 00:40:30,640 --> 00:40:33,520 Yeah. The way you've introduced the kiksh...the kishk... 884 00:40:33,520 --> 00:40:35,760 Kishk! Kurshk! Kooshk! 885 00:40:35,760 --> 00:40:37,200 Kishk! Kishk! Yeah, yeah. 886 00:40:37,200 --> 00:40:38,760 Kishk, kishk, kishk. 887 00:40:38,760 --> 00:40:40,680 That's it, kishk. ..kishk was fantastic. 888 00:40:40,680 --> 00:40:41,880 Thank you, Chef. 889 00:40:50,760 --> 00:40:52,560 POH: Hey, Snez. SNEZ: Hello. 890 00:40:52,560 --> 00:40:54,920 You guys look comfortable there. Yeah. 891 00:40:54,920 --> 00:40:56,920 Oh, that looks beautiful. 892 00:40:56,920 --> 00:40:58,800 So tell us what you've made. 893 00:40:58,800 --> 00:41:01,360 Middle Eastern-inspired mezze. 894 00:41:01,360 --> 00:41:03,840 So this is bread stuffed with lamb, 895 00:41:03,840 --> 00:41:06,200 dukkah-infused oil, 896 00:41:06,200 --> 00:41:07,480 eggplant dip, 897 00:41:07,480 --> 00:41:09,800 and zucchini tabbouleh. 898 00:41:23,000 --> 00:41:26,320 Snez, it's really clear to me that you're in your happy place 899 00:41:26,320 --> 00:41:28,040 when you're making mezze. 900 00:41:29,080 --> 00:41:30,960 Your dukkah with that oil mix - 901 00:41:30,960 --> 00:41:33,240 to have those beautiful fresh pistachios in there 902 00:41:33,240 --> 00:41:36,320 and that kind of...that lovely earthy greenness coming through, 903 00:41:36,320 --> 00:41:38,840 but then the saffron as well. 904 00:41:38,840 --> 00:41:40,280 And it reminds me of the halva 905 00:41:40,280 --> 00:41:42,200 and the things that you find in the markets here. 906 00:41:42,200 --> 00:41:45,000 I love your little flatbread with the lamb in it, 907 00:41:45,000 --> 00:41:47,400 because I think everything on the plate 908 00:41:47,400 --> 00:41:50,520 has got quite a lot of acidity and salt in it, 909 00:41:50,520 --> 00:41:55,560 and the richness of the lamb actually adds a bit of sweetness as well to the dish. 910 00:41:55,560 --> 00:41:57,920 And you always just do a brilliant bread. 911 00:41:57,920 --> 00:41:59,040 Thank you. 912 00:41:59,040 --> 00:42:02,600 JEAN-CHRISTOPHE: I love the way you've converted the eggplant 913 00:42:02,600 --> 00:42:03,720 and the zucchini. 914 00:42:03,720 --> 00:42:06,280 And with the introduction of the pickled plums, 915 00:42:06,280 --> 00:42:09,560 I think that was very, very special actually, and very well balanced. 916 00:42:09,560 --> 00:42:10,880 Thank you. Thank you. Thanks, Snez. 917 00:42:10,880 --> 00:42:13,760 Thank you. Whoo! Enjoy. Thank you. 918 00:42:17,840 --> 00:42:19,640 CALLUM: Today I took some risks. 919 00:42:19,640 --> 00:42:22,600 I definitely cooked a dish that's quite unlike anything I've cooked 920 00:42:22,600 --> 00:42:24,160 up until this point in the competition. 921 00:42:24,160 --> 00:42:26,120 So I hope that the judges 922 00:42:26,120 --> 00:42:30,400 like this more kind of casual, relaxed version of my food. 923 00:42:52,000 --> 00:42:53,440 ANDY: Callum! CALLUM: Hello, everyone. 924 00:42:53,440 --> 00:42:55,480 JEAN-CHRISTOPHE: Hello, Callum. POH AND SOFIA: Hi, Callum. 925 00:42:55,480 --> 00:42:58,200 How much fun is this? SOFIA: Oh! Hello, Callum. 926 00:43:00,600 --> 00:43:02,360 JEAN-CHRISTOPHE: What have you made it? 927 00:43:02,360 --> 00:43:05,120 So, I've poached the hamour in a black lime sauce... 928 00:43:06,160 --> 00:43:09,080 ..achar, like an eggplant pickle, 929 00:43:09,080 --> 00:43:11,080 zucchini and kefir salad, 930 00:43:11,080 --> 00:43:12,320 and flatbread. 931 00:43:13,960 --> 00:43:15,680 OK, let's taste it. 932 00:43:20,680 --> 00:43:22,240 There we are. 933 00:43:40,480 --> 00:43:42,680 Well, I have a problem. 934 00:43:44,840 --> 00:43:48,120 We cannot bang that table. 935 00:43:49,760 --> 00:43:51,000 It's not strong enough. 936 00:43:51,000 --> 00:43:52,920 Otherwise, I'll be jumping on top of that table. 937 00:43:52,920 --> 00:43:55,560 Callum, you are a star. 938 00:43:56,960 --> 00:44:02,240 You've actually gave us a reflection of what really was in the mystery box. 939 00:44:02,240 --> 00:44:05,480 With the delicious mix of spice, 940 00:44:05,480 --> 00:44:07,240 your flatbread is impeccable. 941 00:44:07,240 --> 00:44:08,640 It's well seasoned. 942 00:44:08,640 --> 00:44:10,400 Your zucchini with the pistachio - 943 00:44:10,400 --> 00:44:11,680 well done to that. 944 00:44:11,680 --> 00:44:13,320 And the fish! 945 00:44:13,320 --> 00:44:16,920 You've managed to cook it so precisely with the broth. 946 00:44:16,920 --> 00:44:18,720 So you've got my salut. 947 00:44:18,720 --> 00:44:21,400 Thanks, JC. Really appreciate it. Thank you. 948 00:44:21,400 --> 00:44:23,000 For you to be able to use all those ingredients 949 00:44:23,000 --> 00:44:24,760 that you are completely unfamiliar with, 950 00:44:24,760 --> 00:44:28,240 with such clarity and expertise... 951 00:44:29,520 --> 00:44:32,240 ..just shows, like, you have got an amazing palate 952 00:44:32,240 --> 00:44:33,560 and incredible skills. 953 00:44:33,560 --> 00:44:36,560 I loved every single element on here. 954 00:44:36,560 --> 00:44:37,800 It is just so delicious. 955 00:44:37,800 --> 00:44:39,560 And that bread... 956 00:44:40,560 --> 00:44:43,080 ..is one of the best breads we've had in the kitchen this season. 957 00:44:45,720 --> 00:44:47,480 It's so crispy. 958 00:44:48,760 --> 00:44:51,480 You should be incredibly proud of yourself. 959 00:44:51,480 --> 00:44:52,600 Thanks, Poh. 960 00:44:52,600 --> 00:44:54,560 ANDY: This is very different from previous dishes 961 00:44:54,560 --> 00:44:55,560 that we've seen from you. 962 00:44:55,560 --> 00:44:58,760 Like, even your savoury dishes, they're not as, like, rustic 963 00:44:58,760 --> 00:45:01,840 and kind of all in as this one is. 964 00:45:01,840 --> 00:45:04,440 Like, this is the food that I was hoping to get, 965 00:45:04,440 --> 00:45:06,920 like, you know, in the restaurants of Qatar. 966 00:45:08,480 --> 00:45:11,880 It's so fresh, it is so alive, 967 00:45:11,880 --> 00:45:15,160 and so many spikes in so many different places. 968 00:45:15,160 --> 00:45:19,640 The achar is beautiful. It's got this lovely hum of saffron. 969 00:45:19,640 --> 00:45:21,360 The fish, mate, is cooked so well. 970 00:45:21,360 --> 00:45:23,120 And the bread? The bread! 971 00:45:23,120 --> 00:45:25,920 The bread, the bread, the bread. The bread - so perfect. 972 00:45:25,920 --> 00:45:27,680 Like, for that to be super crispy 973 00:45:27,680 --> 00:45:31,040 and to be able to, like, hold its structural integrity 974 00:45:31,040 --> 00:45:34,280 when mopping all of that goodness up is exactly what the dish needed. 975 00:45:34,280 --> 00:45:36,840 Mate, well done. Well done. Ripper food. Thank you, Callum. 976 00:45:36,840 --> 00:45:38,000 Thank you. 977 00:45:38,000 --> 00:45:40,000 Thanks, Callum. Thanks, everyone. 978 00:45:40,000 --> 00:45:41,560 That was... JEAN-CHRISTOPHE: What a star. 979 00:45:41,560 --> 00:45:43,080 That was so good! 980 00:45:51,720 --> 00:45:55,080 POH: What a scorcher of a start to our adventures in Qatar. 981 00:45:55,080 --> 00:45:57,400 Guys, it's so, so clear 982 00:45:57,400 --> 00:45:59,840 that the competition has never been more ferocious. 983 00:46:01,360 --> 00:46:03,360 There were many dishes out there today 984 00:46:03,360 --> 00:46:06,360 that were a feast for the eyes, the palate and the soul. 985 00:46:06,360 --> 00:46:07,920 That said, 986 00:46:07,920 --> 00:46:11,880 we did need to pick two winners, and it wasn't an easy decision. 987 00:46:16,360 --> 00:46:19,840 The cooks walking out of here with immunity today are... 988 00:46:26,280 --> 00:46:27,320 ..Callum... 989 00:46:32,360 --> 00:46:34,480 ..and... 990 00:46:34,480 --> 00:46:35,840 ..Jamie. 991 00:46:44,960 --> 00:46:50,760 Callum, mate, for you to pull off a curry like that in those conditions 992 00:46:50,760 --> 00:46:54,000 with flaky fish and bread that was bang-on... 993 00:46:54,000 --> 00:46:57,520 Mate, that's not just madness, that is top-tier cooking. 994 00:46:57,520 --> 00:46:59,440 Well done. WOMAN: Well done, Callum. 995 00:47:03,360 --> 00:47:09,240 And Jamie! Huh? You're crudo - that was absolutely outstanding. 996 00:47:09,240 --> 00:47:12,560 That is the kind of food that wins this competition. 997 00:47:12,560 --> 00:47:15,040 And it's clear that you've got your eye on the prize. 998 00:47:15,040 --> 00:47:16,640 Well done, mate. Thank you. 999 00:47:19,240 --> 00:47:20,320 Congrats, you two. 1000 00:47:20,320 --> 00:47:22,480 You're both immune for the rest of the week! 1001 00:47:29,160 --> 00:47:30,960 Everybody else, not to worry, 1002 00:47:30,960 --> 00:47:33,600 'cause you've got another chance to win immunity tomorrow. 1003 00:47:33,600 --> 00:47:35,760 (CONTESTANTS CHEER) 1004 00:47:37,760 --> 00:47:41,120 And we'll be in another beautiful location. 1005 00:47:41,120 --> 00:47:42,880 See you there. 1006 00:47:48,760 --> 00:47:50,960 Today was a treat. Yeah. Pretty special. 1007 00:47:50,960 --> 00:47:55,760 So, all of us, too, by the way. All of us because that was memorable. 1008 00:48:01,040 --> 00:48:03,920 ANNOUNCER: Tomorrow night... Look at this. 1009 00:48:03,920 --> 00:48:06,560 ..with incredible inspiration... 1010 00:48:06,560 --> 00:48:07,840 LAURA: So beautiful. 1011 00:48:07,840 --> 00:48:09,040 ..at their fingertips... 1012 00:48:09,040 --> 00:48:11,000 DEPINDER: It's so inspiring. 1013 00:48:11,000 --> 00:48:14,280 SNEZ: I think locations can definitely reflect what's on your plate. 1014 00:48:14,280 --> 00:48:16,120 Come on, let's go! 1015 00:48:16,120 --> 00:48:19,440 ..can they create a Doha degustation... 1016 00:48:19,440 --> 00:48:21,880 Oh, my God. SARAH: I'm freaking out. 1017 00:48:21,880 --> 00:48:23,280 SOFIA: Come on. Push, push, push. 1018 00:48:23,280 --> 00:48:25,760 Yeah. I'm trying, I'm trying, I'm trying. 1019 00:48:25,760 --> 00:48:30,080 ..worthy of a Michelin star restaurant? 1020 00:48:30,080 --> 00:48:35,560 This place is one of the most awarded restaurants 1021 00:48:35,560 --> 00:48:38,240 around the Middle East. 1022 00:48:39,440 --> 00:48:41,440 Captions by Red Bee Media 1023 00:48:42,305 --> 00:49:42,288 Watch Online Movies and Series for FREE www.osdb.link/lm