"MasterChef Australia" Episode #17.43

1 00:00:06,000 --> 00:00:12,074 Watch Online Movies and Series for FREE www.osdb.link/lm 2 00:00:32,680 --> 00:00:34,680 WOMAN: Oh, wow. Look at this! 3 00:00:36,080 --> 00:00:39,440 SNEZ: Gee! Where are we? MAN: It's huge. 4 00:00:39,440 --> 00:00:42,640 It feels like I'm in a rainforest. Stunning, I know. 5 00:00:42,640 --> 00:00:45,120 Oh, my gosh, I don't want this to ever end. 6 00:00:45,120 --> 00:00:49,600 I've had so much fun cooking here in Qatar. 7 00:00:49,600 --> 00:00:51,640 I can't believe we're at an airport. Yeah. 8 00:00:51,640 --> 00:00:54,000 This is the place you want to have a long layover. 9 00:00:54,000 --> 00:00:55,240 Yeah! 10 00:00:55,240 --> 00:00:57,080 Absolute, once-in-a-lifetime opportunity 11 00:00:57,080 --> 00:01:00,840 to get to spend all this time really immersed in the whole food scene, 12 00:01:00,840 --> 00:01:03,720 but also cooking in some of the most iconic spots. 13 00:01:03,720 --> 00:01:06,280 CALLUM: I don't think I've been to a better airport. 14 00:01:06,280 --> 00:01:07,480 Yeah, it's gorgeous. 15 00:01:07,480 --> 00:01:10,200 I can't wait to see what the judges have in store for us. 16 00:01:10,200 --> 00:01:12,600 WOMAN: I definitely feel ready for our cook now. 17 00:01:12,600 --> 00:01:14,160 I'm going to go all out today 18 00:01:14,160 --> 00:01:17,320 to show how much I'm here to win this whole competition. 19 00:01:20,800 --> 00:01:22,920 WOMAN: Oh, wow. 20 00:01:22,920 --> 00:01:24,480 Look where we're cooking! 21 00:01:26,360 --> 00:01:27,680 Ah! 22 00:01:27,680 --> 00:01:29,120 ANDY: Hello! Hey! 23 00:01:29,120 --> 00:01:31,080 Hi, everybody. 24 00:01:31,080 --> 00:01:33,480 Wow. So cool. 25 00:01:33,480 --> 00:01:34,520 Look at this. 26 00:01:36,000 --> 00:01:37,400 Bonjour! Bonjour! 27 00:01:39,560 --> 00:01:42,120 Hello, ladies! OTHERS: Hi! 28 00:01:42,120 --> 00:01:43,800 Hey, fellas. 29 00:01:43,800 --> 00:01:46,960 (LAUGHTER) 30 00:01:46,960 --> 00:01:49,760 It's all the girls cooking today 'cause the boys have got immunity. 31 00:01:49,760 --> 00:01:51,160 Yep. 32 00:01:51,160 --> 00:01:54,160 Welcome to one of Qatar Airways' business lounges 33 00:01:54,160 --> 00:01:56,800 here at Hamad International Airport. 34 00:01:56,800 --> 00:01:59,640 Even though it is our last day in Doha, 35 00:01:59,640 --> 00:02:03,080 we do have one last challenge for you. 36 00:02:03,080 --> 00:02:06,360 Which means one final chance to win immunity. 37 00:02:07,960 --> 00:02:10,200 How good is this lounge? 38 00:02:10,200 --> 00:02:11,400 Amazing. So good. 39 00:02:11,400 --> 00:02:13,000 It is, huh. It's class. 40 00:02:13,000 --> 00:02:16,760 Each day, countless business class passengers pass through here 41 00:02:16,760 --> 00:02:18,720 before boarding their flights. 42 00:02:18,720 --> 00:02:21,920 And they're looking forward to making the most of all the perks. 43 00:02:21,920 --> 00:02:24,560 Extra legroom, the PJs. 44 00:02:24,560 --> 00:02:26,880 It's all great! 45 00:02:26,880 --> 00:02:29,880 But there's one thing that they're looking forward to the most. 46 00:02:29,880 --> 00:02:32,320 Delicious food. Yeah. A good meal. 47 00:02:32,320 --> 00:02:34,160 The food, right? Yes. 48 00:02:34,160 --> 00:02:35,920 Yep. OK. 49 00:02:35,920 --> 00:02:40,360 Part of what makes business class such an unforgettable experience 50 00:02:40,360 --> 00:02:41,520 is the inflight dining. 51 00:02:41,520 --> 00:02:43,000 Mm-hm. 52 00:02:43,000 --> 00:02:44,840 It is top tier. 53 00:02:44,840 --> 00:02:48,080 And today, that's what we want to see from you. 54 00:02:48,080 --> 00:02:49,920 Oh! 55 00:02:49,920 --> 00:02:54,160 Bring us a meal fit for business class. 56 00:02:54,160 --> 00:02:56,440 Yes! OK. 57 00:02:56,440 --> 00:02:58,760 Think quality and comfort. 58 00:02:58,760 --> 00:03:02,520 We want to be livin' in the lap of luxury today. 59 00:03:02,520 --> 00:03:03,960 Yep. 60 00:03:03,960 --> 00:03:06,200 And to help get those cogs turnin', 61 00:03:06,200 --> 00:03:08,160 we've got a little inspo for you to work with. 62 00:03:08,160 --> 00:03:10,280 Jean-Christophe, give us a hand? 63 00:03:10,280 --> 00:03:11,880 Yes, absolutely. 64 00:03:15,360 --> 00:03:16,600 Ooh! 65 00:03:17,760 --> 00:03:20,280 WOMAN: Hell, yes! (LAUGHS) 66 00:03:20,280 --> 00:03:21,960 Hallelujah! 67 00:03:21,960 --> 00:03:24,080 Oh. So good. Blown away. 68 00:03:25,440 --> 00:03:26,800 SOFIA: How good do these all look? 69 00:03:26,800 --> 00:03:28,440 WOMEN: Amazing. 70 00:03:28,440 --> 00:03:30,800 Well, good food doesn't usually fall from the sky. 71 00:03:31,920 --> 00:03:36,280 But these dishes are from the Qatar Airways business class menu. 72 00:03:36,280 --> 00:03:38,400 I'm flying business class. 73 00:03:38,400 --> 00:03:42,560 We've got grilled black Angus and truffled potato dauphinoise. 74 00:03:42,560 --> 00:03:44,280 Oh, that's beautiful. 75 00:03:44,280 --> 00:03:47,880 Grilled hamour with parsnip puree and yellow curry sauce. 76 00:03:47,880 --> 00:03:49,360 Ooh! 77 00:03:49,360 --> 00:03:52,840 And garlic and chilli lobster stir-fry with soy fried rice. 78 00:03:52,840 --> 00:03:54,320 I think that's delish. 79 00:03:54,320 --> 00:03:56,160 Each of these plates portrays 80 00:03:56,160 --> 00:03:58,960 the elevation and elegance of their onboard service. 81 00:03:59,920 --> 00:04:01,280 You want to taste them? 82 00:04:01,280 --> 00:04:03,000 WOMEN: Yes! Alright, dig in. 83 00:04:03,000 --> 00:04:04,920 Go for it. Alright. Nice. 84 00:04:06,560 --> 00:04:08,080 ALANA: We'll start on this one. 85 00:04:12,120 --> 00:04:13,960 LAURA: Oh, these dishes taste incredible. 86 00:04:13,960 --> 00:04:15,360 Good lobster. 87 00:04:15,360 --> 00:04:18,360 For me, the lobster with the fried rice definitely takes it. 88 00:04:20,080 --> 00:04:21,680 I mean, it's just so juicy. 89 00:04:21,680 --> 00:04:22,960 The flavour of that chilli 90 00:04:22,960 --> 00:04:25,240 and the garlic coming through, the fried rice. 91 00:04:25,240 --> 00:04:27,920 I'd be pretty happy if I was eating this in business class. 92 00:04:31,200 --> 00:04:32,560 DEPINDER: Yum, That is delicious. 93 00:04:32,560 --> 00:04:34,760 Mmm. So beautifully cooked. 94 00:04:34,760 --> 00:04:37,280 I actually can't believe you get that on a flight. (LAUGHS) 95 00:04:38,840 --> 00:04:41,160 Oh, my God. Lobster is amazing. That is amazing. 96 00:04:41,160 --> 00:04:42,760 I usually get that like, you know, 97 00:04:42,760 --> 00:04:46,520 the little box that has little plastic components. (LAUGHS) 98 00:04:46,520 --> 00:04:48,560 WOMAN: Yeah. That puree. 99 00:04:48,560 --> 00:04:49,720 Mmm! That is so yum. 100 00:04:49,720 --> 00:04:52,880 But these three spectacular business class dishes 101 00:04:52,880 --> 00:04:55,120 look like they come out of any restaurant. 102 00:04:55,120 --> 00:04:59,560 So elegant, so delicious and also comforting as well. 103 00:04:59,560 --> 00:05:01,360 SOFIA: You can step back now. Thank you. 104 00:05:01,360 --> 00:05:04,400 I'm starting to think that it's going to be really hard 105 00:05:04,400 --> 00:05:05,720 to hit the brief today. 106 00:05:07,240 --> 00:05:09,560 Alright. We're giving you 75 minutes. 107 00:05:09,560 --> 00:05:10,960 (EXHALES DEEPLY) 108 00:05:10,960 --> 00:05:12,480 You can cook anything you like. 109 00:05:13,720 --> 00:05:16,160 Just make sure it's a full main course meal 110 00:05:16,160 --> 00:05:18,760 that we'd be super excited to see coming down the aisle. 111 00:05:18,760 --> 00:05:20,560 Main course. Yep. 112 00:05:20,560 --> 00:05:24,800 The best dish will win its maker immunity from Sunday's elimination, 113 00:05:24,800 --> 00:05:27,680 which is huge considering top seven is on the line. 114 00:05:27,680 --> 00:05:28,920 Yeah. OK. 115 00:05:28,920 --> 00:05:30,240 Yep. 116 00:05:30,240 --> 00:05:31,280 And... 117 00:05:33,880 --> 00:05:36,320 ..for creating a business-class worthy dish... 118 00:05:37,720 --> 00:05:38,840 ..they will also win... 119 00:05:40,800 --> 00:05:43,320 ..a business class seat for the flight home! 120 00:05:43,320 --> 00:05:44,920 (WOMEN CHEER) 121 00:05:46,680 --> 00:05:49,160 Amazing. We're on. 122 00:05:49,160 --> 00:05:51,720 That sounds pretty good to me, huh? Yeah. 123 00:05:51,720 --> 00:05:53,160 What about us? 124 00:05:53,160 --> 00:05:54,600 Sorry, boys. 125 00:05:54,600 --> 00:05:58,760 So, are you ready to take off? 126 00:05:58,760 --> 00:05:59,920 ALL: Yes, Chef! 127 00:05:59,920 --> 00:06:02,720 Your time starts now! 128 00:06:02,720 --> 00:06:04,280 (CHEERING) 129 00:06:07,400 --> 00:06:09,840 You need to do the emergency briefing. 130 00:06:09,840 --> 00:06:11,960 (MUMBLES INDISTINCTLY) (LAUGHS) 131 00:06:11,960 --> 00:06:16,080 LAURA: OK. Pantry. 132 00:06:16,080 --> 00:06:19,480 This is hectic. Gorgeous stuff, guys. 133 00:06:19,480 --> 00:06:22,760 White asparagus. That's stunning. Anyone seen olive oil? 134 00:06:26,400 --> 00:06:29,560 ALANA: These business class dishes, they're so elevated. 135 00:06:29,560 --> 00:06:31,560 There's global flavours. 136 00:06:31,560 --> 00:06:33,120 I could do a lobster. 137 00:06:33,120 --> 00:06:34,920 There's steak, there's fish. 138 00:06:34,920 --> 00:06:37,400 So much to draw inspiration from. 139 00:06:37,400 --> 00:06:39,840 Can of caviar. 140 00:06:39,840 --> 00:06:43,560 I just need to come up with something that's cohesive 141 00:06:43,560 --> 00:06:45,120 with a real bit of luxe. 142 00:06:45,120 --> 00:06:47,240 Yum. Ooh, nice. 143 00:06:47,240 --> 00:06:48,920 Nice, nice. 144 00:06:48,920 --> 00:06:52,520 LAURA: I'm just going to put all the truffles on my bench because YOLO. 145 00:06:52,520 --> 00:06:54,480 CALLUM: Oh, nice, Lozzie. Just gets all three of them. 146 00:06:54,480 --> 00:06:55,880 Yeah. You need three, eh. 147 00:06:55,880 --> 00:06:57,720 SNEZ: Sorry, guys. Me making a mess. 148 00:06:57,720 --> 00:07:00,480 What's new, babes? What's new? What's new? (LAUGHS) 149 00:07:00,480 --> 00:07:04,040 Cooking in Doha has been really challenging for me, 150 00:07:04,040 --> 00:07:07,880 and I've tried my best at winning immunity every single time. 151 00:07:07,880 --> 00:07:10,160 Because in my original season on MasterChef, 152 00:07:10,160 --> 00:07:11,600 I made it to top eight. 153 00:07:12,720 --> 00:07:14,200 CALLUM: Nice, Deps. 154 00:07:14,200 --> 00:07:17,400 So I want to make it to top seven. I want to beat my previous score. 155 00:07:17,400 --> 00:07:18,560 I'm really, really excited. 156 00:07:18,560 --> 00:07:21,600 Last chance at immunity and I'm going all in. 157 00:07:25,880 --> 00:07:29,160 What a lush setting for our last cook in Doha - pretty special. 158 00:07:29,160 --> 00:07:31,200 Ah, this is unbelievable. 159 00:07:31,200 --> 00:07:33,160 It just doesn't feel like you're in an airport. 160 00:07:33,160 --> 00:07:35,160 POH: It's very glam, isn't it? Yeah. 161 00:07:35,160 --> 00:07:36,640 BEN: Let's go, Snez. 162 00:07:36,640 --> 00:07:38,480 SNEZ: I'm glad you guys are here to support. 163 00:07:38,480 --> 00:07:40,000 ANDY: This is a great challenge. 164 00:07:40,000 --> 00:07:43,280 We really are looking for an elevated, complete main meal. 165 00:07:43,280 --> 00:07:46,240 What's their interpretation of that gonna be? I don't know. 166 00:07:46,240 --> 00:07:49,000 SOFIA: It's a tricky one because the world's their oyster with this. 167 00:07:49,000 --> 00:07:51,840 And sometimes when you can do almost anything, 168 00:07:51,840 --> 00:07:54,760 that's when people start to unravel a little bit. 169 00:07:54,760 --> 00:07:56,880 I think simplicity is the key. Yeah. 170 00:07:56,880 --> 00:07:59,560 Like, and you don't want millions of components, 171 00:07:59,560 --> 00:08:01,760 and you don't want anything to be too technical. 172 00:08:01,760 --> 00:08:04,240 You want simplicity done really, really well. 173 00:08:05,800 --> 00:08:07,680 POH: Nothing too challenging flavour-wise either, 174 00:08:07,680 --> 00:08:09,920 because you have to cater to a mass audience. 175 00:08:09,920 --> 00:08:11,400 Yep. But I think if you're clever, 176 00:08:11,400 --> 00:08:14,440 you can still make something that fits the brief, 177 00:08:14,440 --> 00:08:16,440 but still has a tiny bit of a twist. 178 00:08:16,440 --> 00:08:19,240 JEAN-CHRISTOPHE: Really, it doesn't have to be complicated. 179 00:08:19,240 --> 00:08:21,200 But it has to be perfect. 180 00:08:21,200 --> 00:08:23,280 The other thing about not winning immunity today 181 00:08:23,280 --> 00:08:26,480 is everyone will go into a high-stakes cook 182 00:08:26,480 --> 00:08:29,120 because there's only four people in elimination, 183 00:08:29,120 --> 00:08:30,840 and we're going to lose one of the girls. 184 00:08:30,840 --> 00:08:32,120 I know. It's scary. 185 00:08:32,120 --> 00:08:33,960 You do not want to be in that cook. 186 00:08:36,960 --> 00:08:39,400 LAURA: Slice these bad boys. 187 00:08:39,400 --> 00:08:41,600 Today is all about hustling. 188 00:08:41,600 --> 00:08:43,160 I feel like I've been so close 189 00:08:43,160 --> 00:08:45,680 in all the cooks here in Doha to get immunity, 190 00:08:45,680 --> 00:08:47,200 but I haven't got it yet, 191 00:08:47,200 --> 00:08:49,320 so I feel like I need to go all out today 192 00:08:49,320 --> 00:08:52,280 and make sure that I've got that top winning dish. 193 00:08:52,280 --> 00:08:54,200 So today I'm going to make 194 00:08:54,200 --> 00:08:57,160 a little stuffed ricotta and mushroom tortellini, 195 00:08:57,160 --> 00:08:59,080 some white asparagus, some hazelnuts, 196 00:08:59,080 --> 00:09:00,800 and then some fresh truffle, of course, 197 00:09:00,800 --> 00:09:02,840 on top because it's business class. 198 00:09:02,840 --> 00:09:04,600 I feel like people get really excited about 199 00:09:04,600 --> 00:09:06,120 a beef or a lobster option. 200 00:09:06,120 --> 00:09:09,200 So I think vegetarian is the way that I'm going to stand out today. 201 00:09:09,200 --> 00:09:11,600 And it's pasta. And I can do pasta. 202 00:09:13,480 --> 00:09:15,520 I'm definitely playing to my strengths. 203 00:09:15,520 --> 00:09:16,960 The flavours work together, 204 00:09:16,960 --> 00:09:18,760 and I feel like I'm hitting the brief. 205 00:09:18,760 --> 00:09:21,520 So theoretically on paper, this should all work. 206 00:09:23,000 --> 00:09:25,000 JAMIE: Go, Loz. Go, Loz. BEN: Smells good, mate. 207 00:09:27,000 --> 00:09:30,440 SNEZ: Okey-dokey. What's next, Snezzie? 208 00:09:30,440 --> 00:09:32,520 When I'm flying, I always want vegetables. 209 00:09:34,200 --> 00:09:35,800 So I'm thinking about my dish. 210 00:09:35,800 --> 00:09:39,240 I want it light, I want it elegant. I want it kind of fresh as well. 211 00:09:39,240 --> 00:09:41,520 And then I see these beautiful scallops, 212 00:09:41,520 --> 00:09:43,280 and I think that would be perfect. 213 00:09:44,360 --> 00:09:45,640 Oh, jumbo. 214 00:09:45,640 --> 00:09:48,120 So I'm doing the pan-fried scallops in the middle. 215 00:09:48,120 --> 00:09:52,000 I'm doing a lovely silky harissa sauce. 216 00:09:52,000 --> 00:09:54,200 And I'm doing pommes puree to sit around. 217 00:09:54,200 --> 00:09:55,720 I'm going to do vegetable-stuffed peppers. 218 00:09:55,720 --> 00:09:58,160 So this dish will translate to business class dish 219 00:09:58,160 --> 00:10:00,840 because it's going to be elegant, it's going to be elevated. 220 00:10:00,840 --> 00:10:02,960 And I'm using these beautiful flavours of Qatar. 221 00:10:02,960 --> 00:10:05,360 And you're tasting the country on a plate. 222 00:10:05,360 --> 00:10:06,880 CALLUM: Nice one, Snez. 223 00:10:08,720 --> 00:10:10,160 SARAH: Is that hot? 224 00:10:10,160 --> 00:10:12,040 I'm putting everything into this cook. 225 00:10:12,040 --> 00:10:14,880 I want to create a really delicious dish. 226 00:10:14,880 --> 00:10:16,880 I feel like when you're on an aeroplane, for me, 227 00:10:16,880 --> 00:10:18,880 I always choose dishes that are 228 00:10:18,880 --> 00:10:21,600 a little glimpse of what I'm about to see. 229 00:10:21,600 --> 00:10:24,160 So I'm trying to pull that into the dish today. 230 00:10:24,160 --> 00:10:26,400 Like a taste of Qatar. 231 00:10:26,400 --> 00:10:29,720 I want to do something that has sort of a premium essence to it, 232 00:10:29,720 --> 00:10:33,120 but at the same time is really tasty and unique. 233 00:10:33,120 --> 00:10:38,000 So today I have decided to lean into that mezze platter flavours. 234 00:10:39,440 --> 00:10:40,920 I'm playing around with flavours 235 00:10:40,920 --> 00:10:42,720 of beetroot as if it's the beetroot dip. 236 00:10:42,720 --> 00:10:44,680 You know, beef as if it's those skewers. 237 00:10:44,680 --> 00:10:46,640 Lots of spices going on in there, 238 00:10:46,640 --> 00:10:50,440 but obviously doing it in my kind of signature way. 239 00:10:51,640 --> 00:10:54,560 Cooking in Qatar hasn't been my best work. 240 00:10:54,560 --> 00:10:57,440 It's really shaken me and I do start 241 00:10:57,440 --> 00:10:59,640 letting that seed of doubt get into my mind. 242 00:10:59,640 --> 00:11:01,440 It could be a dangerous thing 243 00:11:01,440 --> 00:11:03,600 because at this point in the competition, 244 00:11:03,600 --> 00:11:05,880 any small mistakes could send you home. 245 00:11:07,120 --> 00:11:09,640 I want to make it to the end. 246 00:11:09,640 --> 00:11:11,280 I'm here to win, 247 00:11:11,280 --> 00:11:13,440 so I have to get immunity today. 248 00:11:13,440 --> 00:11:15,200 Sarah! Hi. 249 00:11:15,200 --> 00:11:17,160 How are you going? And tell us what you're making. 250 00:11:17,160 --> 00:11:20,640 Yeah. So I'm doing an Arabic-style beef tartare. 251 00:11:21,960 --> 00:11:25,120 So, sitting in the plate, we've got lavash bread, 252 00:11:25,120 --> 00:11:26,960 um, beetroot ice-cream... 253 00:11:27,960 --> 00:11:30,760 ..lots of different flavours, kind of pops of things going around. 254 00:11:30,760 --> 00:11:32,400 So that's my... I heard right, yeah? 255 00:11:32,400 --> 00:11:34,600 Beetroot ice-cream? Yeah. 256 00:11:34,600 --> 00:11:37,960 On a flight in business class? Yes. I am. 257 00:11:37,960 --> 00:11:42,200 On a main meal, you are craving beef tartare and beetroot ice-cream? 258 00:11:42,200 --> 00:11:43,920 Arabic style, 259 00:11:43,920 --> 00:11:48,000 which is very comforting and warm and delicious and flavoursome. 260 00:11:48,000 --> 00:11:50,080 So, yeah. Going with that. 261 00:11:51,400 --> 00:11:55,680 Sarah, you do realise whoever doesn't win this challenge 262 00:11:55,680 --> 00:11:59,080 is going into a cook with only four people in it? 263 00:11:59,080 --> 00:12:00,320 Yes, I know. 264 00:12:01,280 --> 00:12:02,960 I'm immediately worried for you 265 00:12:02,960 --> 00:12:04,840 because no matter how delicious 266 00:12:04,840 --> 00:12:07,160 this plate of food is... Yes. 267 00:12:07,160 --> 00:12:09,320 ..if it doesn't hit what we asked for... 268 00:12:09,320 --> 00:12:10,360 Yeah. 269 00:12:10,360 --> 00:12:12,640 ..it's not gonna win you immunity. Yes. 270 00:12:12,640 --> 00:12:15,120 Just make sure first and foremost... Yeah. 271 00:12:15,120 --> 00:12:17,400 ..it hits that brief. Yes. OK. 272 00:12:17,400 --> 00:12:18,960 Good luck, Sarah. Thank you. 273 00:12:18,960 --> 00:12:21,280 Oh, my God, the daredevil continues. Oh, God. 274 00:12:28,000 --> 00:12:29,520 Think you can be the next MasterChef? 275 00:12:29,520 --> 00:12:31,920 Only one way to find out. Applications are open now. 276 00:12:31,920 --> 00:12:33,720 Head to the link below and apply. 277 00:12:33,720 --> 00:12:35,360 We'll see you in the kitchen! 278 00:12:51,880 --> 00:12:55,440 POH: Is she going to keep going raw or is she going to cook a steak? 279 00:12:58,200 --> 00:13:01,200 I'm totally second guessing my dish. 280 00:13:01,200 --> 00:13:05,680 And I'm worried that potentially this could be too conceptual. 281 00:13:06,960 --> 00:13:09,080 If I'm totally missing the brief, 282 00:13:09,080 --> 00:13:11,280 then I have no chance of winning that immunity. 283 00:13:12,920 --> 00:13:15,160 Oh, God. I just don't know what to do now. 284 00:13:15,160 --> 00:13:16,880 JAMIE: Come on, Sarah. 285 00:13:18,080 --> 00:13:19,440 DEPINDER: You alright, babes? Yeah. 286 00:13:19,440 --> 00:13:22,360 You OK? Like my brain isn't functioning. 287 00:13:22,360 --> 00:13:24,320 It's OK. Just have a drink and keep going. 288 00:13:24,320 --> 00:13:25,600 Keep going, Sarah. 289 00:13:25,600 --> 00:13:27,280 Let's go babes. Come on. 290 00:13:29,560 --> 00:13:31,920 I need to stop. I need to get clarity. 291 00:13:31,920 --> 00:13:34,800 And I need to come back with a solid idea 292 00:13:34,800 --> 00:13:36,680 that can be achieved on a business class flight. 293 00:13:39,600 --> 00:13:42,200 This dish needs to be the business. 294 00:13:42,200 --> 00:13:44,040 You have one hour to go! Let's go. 295 00:13:52,400 --> 00:13:53,800 Do you know what they're all cooking? 296 00:13:53,800 --> 00:13:55,400 MEN: Yes. Which one would you order? 297 00:13:55,400 --> 00:13:58,080 JAMIE: Pasta. You'd order Laura's? 298 00:13:58,080 --> 00:14:00,320 I'm interested in what Depinder is doing there as well. 299 00:14:00,320 --> 00:14:02,800 It smells amazing. 300 00:14:02,800 --> 00:14:04,600 DEPINDER: When I think of a business class menu, 301 00:14:04,600 --> 00:14:08,960 I think of comfort along with some luxury. 302 00:14:08,960 --> 00:14:11,160 So I think this is a good day 303 00:14:11,160 --> 00:14:13,800 for me to showcase fine dining Indian cuisine. 304 00:14:15,480 --> 00:14:18,320 I'm going to hone into my traditional cooking 305 00:14:18,320 --> 00:14:19,880 and the way I'm going to be plating it up, 306 00:14:19,880 --> 00:14:21,640 it's going to look elegant. 307 00:14:21,640 --> 00:14:23,360 Depinder! 308 00:14:23,360 --> 00:14:24,840 Oh, hey, Poh. Hey, Andy. How are you feeling? 309 00:14:24,840 --> 00:14:27,000 Hey, Depinder. Yeah, I'm super pumped. 310 00:14:27,000 --> 00:14:28,400 OK, tell us what you're making. 311 00:14:28,400 --> 00:14:31,080 Um, so today I'm going South Indian, 312 00:14:31,080 --> 00:14:34,800 and I'm doing a prawn sukka, which is like a dry prawn curry. 313 00:14:34,800 --> 00:14:36,880 Yeah. I'm going to serve that with, um, 314 00:14:36,880 --> 00:14:39,680 these puffy banana breads. Oh! 315 00:14:39,680 --> 00:14:42,040 So I'm going to do... Banana, you're saying banana bread? 316 00:14:42,040 --> 00:14:43,960 Yeah, but it's like savoury. So it's like, yeah, 317 00:14:43,960 --> 00:14:45,720 it's like a puri, but it's made with banana. 318 00:14:45,720 --> 00:14:47,360 Right. It's really...it's really tasty. 319 00:14:47,360 --> 00:14:50,320 It's got, like, a hint of banana in it, very interesting flavour. 320 00:14:50,320 --> 00:14:52,040 And it goes really well with this dish. 321 00:14:52,040 --> 00:14:54,160 And then I'm also going to do, like, a mango pachadi, 322 00:14:54,160 --> 00:14:57,800 which is like a mango sweet-and-sour condiment. 323 00:14:57,800 --> 00:15:00,080 And then I'm going to do some rice. 324 00:15:00,080 --> 00:15:02,080 Well, it sounds good to me. I think... 325 00:15:02,080 --> 00:15:04,360 Yeah, I think it ticks the boxes. There's a lot going on. 326 00:15:04,360 --> 00:15:06,040 Yeah. There's so much to do. 327 00:15:06,040 --> 00:15:08,040 What's the spice level going to be? 328 00:15:08,040 --> 00:15:09,360 Um, medium. 329 00:15:09,360 --> 00:15:11,520 I think good call. Not too spicy. Yeah, no. 330 00:15:11,520 --> 00:15:13,560 This prawn curry is actually not too spicy, it's hearty. 331 00:15:13,560 --> 00:15:15,680 Well, if this landed in front of me on a business class flight, 332 00:15:15,680 --> 00:15:17,080 I would be super excited. Same. 333 00:15:17,080 --> 00:15:18,720 Oh, thank you, guys. Good luck. 334 00:15:18,720 --> 00:15:19,840 Thank you. 335 00:15:19,840 --> 00:15:22,120 I think this dish is perfect for business class. 336 00:15:22,120 --> 00:15:26,400 This prawn sukka is so jam-packed with flavour. 337 00:15:26,400 --> 00:15:27,400 Oh, yum. 338 00:15:28,960 --> 00:15:30,440 It's like fireworks in your mouth. 339 00:15:30,440 --> 00:15:32,560 I would love to win this immunity. 340 00:15:32,560 --> 00:15:34,600 Um, it would just be amazing. 341 00:15:34,600 --> 00:15:36,960 It would be amazing to fly business class back home. 342 00:15:40,120 --> 00:15:41,800 CALLUM: Smells great, Alana. 343 00:15:41,800 --> 00:15:43,840 ALANA: Thanks, Cal. 344 00:15:43,840 --> 00:15:46,120 I'm going to go all out and make sure what's on this plate 345 00:15:46,120 --> 00:15:47,480 is something that is worthy of being 346 00:15:47,480 --> 00:15:49,840 in the business class for Qatar Airways, 347 00:15:49,840 --> 00:15:51,920 but it's also bringing a little bit of Queensland 348 00:15:51,920 --> 00:15:54,720 onto the dish as well with some beautiful bugs. 349 00:15:54,720 --> 00:15:57,200 So it's kind of a global-flavoured dish 350 00:15:57,200 --> 00:16:00,120 but, you know, thinking of home while I'm cooking it. 351 00:16:01,360 --> 00:16:05,760 Putting your life on hold and being away from family 352 00:16:05,760 --> 00:16:09,000 is a huge sacrifice to make. 353 00:16:09,000 --> 00:16:12,040 To be here, I'm away from my kids, from my husband. 354 00:16:13,560 --> 00:16:16,320 You know, we eat Moreton Bay bugs all the time. 355 00:16:16,320 --> 00:16:20,680 So today I'm making bugs, caviar and saffron. 356 00:16:20,680 --> 00:16:23,760 My saffron buttermilk sauce is here. 357 00:16:23,760 --> 00:16:25,920 I'm just keeping that nice and warm at the moment. 358 00:16:25,920 --> 00:16:27,400 And I'm just working on my salad, 359 00:16:27,400 --> 00:16:29,760 just getting some really good knife work happening 360 00:16:29,760 --> 00:16:32,240 because that's what business class is all about. 361 00:16:32,240 --> 00:16:34,760 I'm just trying to make everything really finessed. 362 00:16:35,800 --> 00:16:38,120 The saffron buttermilk sauce is really going to give 363 00:16:38,120 --> 00:16:41,360 this earthiness flavour from the saffron, 364 00:16:41,360 --> 00:16:45,320 but that acidity and that really creamy, luxurious texture 365 00:16:45,320 --> 00:16:47,200 that would be absolutely delicious. 366 00:16:48,600 --> 00:16:49,960 Beautiful! 367 00:16:51,320 --> 00:16:52,560 CALLUM: Let's go, Lozzie. 368 00:16:54,880 --> 00:16:56,720 LAURA: I'm feeling good. My pasta dough is done. 369 00:16:56,720 --> 00:16:58,920 My stock is all done. I need to strain that off. 370 00:16:58,920 --> 00:17:01,440 It's just infusing. I need to strain my ricotta. 371 00:17:01,440 --> 00:17:03,840 I'm just cooking off all of my, like, little garnishes 372 00:17:03,840 --> 00:17:06,960 to go with the dish, so the mushrooms are both cooked off. 373 00:17:06,960 --> 00:17:09,320 I'm going to do the asparagus now. 374 00:17:09,320 --> 00:17:10,560 Laura! Hi. 375 00:17:10,560 --> 00:17:11,680 Hi, Laura. How's it going? 376 00:17:11,680 --> 00:17:12,720 Good. How are you guys? 377 00:17:12,720 --> 00:17:15,440 Yeah, good, good. So tell us what your dish is. 378 00:17:15,440 --> 00:17:17,600 Alright, so I'm doing a, uh, 379 00:17:17,600 --> 00:17:21,520 a ricotta, mushroom and white asparagus tortellini. 380 00:17:21,520 --> 00:17:22,760 Pasta. Yep. 381 00:17:22,760 --> 00:17:23,880 OK. Yep. 382 00:17:23,880 --> 00:17:25,960 I had pasta on the way here, and it was delicious, 383 00:17:25,960 --> 00:17:27,960 um, and it was a vegetarian option. 384 00:17:27,960 --> 00:17:30,880 And I just think sometimes maybe we get too excited 385 00:17:30,880 --> 00:17:32,560 by lobster and whatnot. 386 00:17:32,560 --> 00:17:34,400 So I'm going to get you excited by truffle. 387 00:17:34,400 --> 00:17:36,760 Oh, yeah. You've got quite a range of beautiful mushrooms. 388 00:17:36,760 --> 00:17:38,240 Yes, yes. Was it intentional 389 00:17:38,240 --> 00:17:40,280 to play to your strengths and do pasta? 390 00:17:40,280 --> 00:17:44,080 Absolutely, absolutely! Always intentional. 391 00:17:44,080 --> 00:17:46,040 It's a good one because you obviously won 392 00:17:46,040 --> 00:17:48,960 the business class ticket over here. I did. 393 00:17:48,960 --> 00:17:50,680 Sat on that plane, ate pasta, 394 00:17:50,680 --> 00:17:52,560 and now full circle. Yeah. Yep. 395 00:17:52,560 --> 00:17:53,680 You're cooking a pasta 396 00:17:53,680 --> 00:17:55,320 to win immunity... Yes. 397 00:17:55,320 --> 00:17:56,560 ..and maybe sit up the front again. 398 00:17:56,560 --> 00:17:58,440 I don't know if I can go back! 399 00:17:58,440 --> 00:18:00,440 Are you hoping to get used to the high life? 400 00:18:00,440 --> 00:18:02,760 I think I am. Well, there's only one way to get it. 401 00:18:02,760 --> 00:18:04,760 I know, and it's... Got to be the best pasta. 402 00:18:04,760 --> 00:18:05,840 Yes, I agree. Good luck. 403 00:18:05,840 --> 00:18:07,400 Good luck, Laura. Thank you. 404 00:18:09,280 --> 00:18:11,440 CALLUM: Beautiful-looking pasta, Lozzie, as always. 405 00:18:11,440 --> 00:18:13,280 Can you just remind me in two minutes 406 00:18:13,280 --> 00:18:14,680 to do something, Callum? Yep. 407 00:18:16,040 --> 00:18:18,520 The next thing I need to crack on to is my pasta work. 408 00:18:18,520 --> 00:18:20,000 I need to get a really good texture, 409 00:18:20,000 --> 00:18:23,720 make sure it's really silky-smooth, nice and thin, 410 00:18:23,720 --> 00:18:26,280 to make sure this dough is perfect. 411 00:18:26,280 --> 00:18:28,480 It's been two minutes, Loz, for that thing you needed reminded. 412 00:18:28,480 --> 00:18:29,840 Go, mate. 413 00:18:33,800 --> 00:18:37,000 JEAN-CHRISTOPHE: Ladies, this is your captain speaking. 414 00:18:37,000 --> 00:18:39,320 You have 40 minutes to go! 415 00:18:39,320 --> 00:18:41,480 Allez, allez! (APPLAUSE) 416 00:18:41,480 --> 00:18:44,120 SNEZ: Thank you, Chef. CALLUM: Smells great in here. 417 00:18:48,200 --> 00:18:49,920 Come on, Sare. Let's go, mate. 418 00:18:51,080 --> 00:18:53,120 Well, at least my lavash bread is cooking. 419 00:18:57,840 --> 00:18:59,200 JAMIE: Come on, finish strong. Come on. 420 00:19:02,880 --> 00:19:07,640 I know that I need to pivot, and I'm thinking 421 00:19:07,640 --> 00:19:11,360 I need to switch this to a warm dish. 422 00:19:11,360 --> 00:19:13,000 So I'm steering away from 423 00:19:13,000 --> 00:19:15,720 the beetroot ice-cream and beef tartare... 424 00:19:17,640 --> 00:19:21,320 ..and instead I'm going to do cauliflower puree 425 00:19:21,320 --> 00:19:23,560 with a seared piece of Wagyu, 426 00:19:23,560 --> 00:19:27,800 oysters, and also my lavash bread. 427 00:19:27,800 --> 00:19:31,520 I feel like this could be a really beautiful main course dish 428 00:19:31,520 --> 00:19:34,640 that could sit on a business class menu. 429 00:19:34,640 --> 00:19:36,080 I have so much to do. 430 00:19:36,080 --> 00:19:38,640 I need to move really quickly to pull this off. 431 00:19:43,920 --> 00:19:45,560 SNEZ: There's so much mess here. 432 00:19:48,120 --> 00:19:52,080 I'm stuffing these peppers with my vegetable mince. 433 00:19:52,080 --> 00:19:54,480 I have done my pommes puree 434 00:19:54,480 --> 00:19:57,040 and I'm starting to prep my scallops. 435 00:19:57,040 --> 00:19:58,120 Snez! 436 00:19:58,120 --> 00:20:00,280 Hello! How are you going? 437 00:20:00,280 --> 00:20:01,640 Ah, busy. Yeah? 438 00:20:01,640 --> 00:20:03,680 Tell us what you're making. I'm really excited. 439 00:20:03,680 --> 00:20:05,520 So, I'm making these beautiful scallops. 440 00:20:05,520 --> 00:20:07,400 So it's going to be pan-fried, seared scallops. 441 00:20:07,400 --> 00:20:09,160 Three in the middle. 442 00:20:09,160 --> 00:20:12,640 I'm making this kind of elegant harissa, velvety sauce 443 00:20:12,640 --> 00:20:14,480 that's going to be around. 444 00:20:14,480 --> 00:20:16,640 I'm going to have this, like, a tiny little pepper 445 00:20:16,640 --> 00:20:18,000 stuffed with this vegetable situation. 446 00:20:18,000 --> 00:20:20,440 Yeah, so, I'm going with kind of elegant scallops. 447 00:20:20,440 --> 00:20:22,600 How many scallops did you say? 448 00:20:22,600 --> 00:20:24,040 Three per person. Three per person. 449 00:20:24,040 --> 00:20:26,440 Yeah, because they're really jumbo. Mm, mm-hm. 450 00:20:26,440 --> 00:20:27,440 Yeah? Yeah. 451 00:20:29,160 --> 00:20:32,400 I guess the thing with scallops is it usually... 452 00:20:32,400 --> 00:20:34,560 It usually says to me "entree". 453 00:20:34,560 --> 00:20:35,920 Yeah. So it's about how 454 00:20:35,920 --> 00:20:40,840 you put this together to convince us that it is worthy of a main meal. 455 00:20:40,840 --> 00:20:43,160 OK, OK. OK? Just have a think about that. 456 00:20:46,600 --> 00:20:49,400 When I think about it, I actually never had scallops as a main dish. 457 00:20:51,600 --> 00:20:52,680 So I'm frazzled. 458 00:20:53,720 --> 00:20:55,040 There's only 20 minutes to go, 459 00:20:55,040 --> 00:20:57,560 and I really need to pivot as soon as possible. 460 00:21:13,080 --> 00:21:16,200 Who, Andy? Please, tell us what's going on. 461 00:21:16,200 --> 00:21:18,920 We've got Laura. So, as a little nod to her trip over here, 462 00:21:18,920 --> 00:21:21,160 she had a pasta dish in business class, 463 00:21:21,160 --> 00:21:22,400 so she's going to do a pasta dish. 464 00:21:22,400 --> 00:21:26,560 She's going to do a ricotta and mushroom tortellini. 465 00:21:26,560 --> 00:21:27,840 Yeah. So quite simple for Laura. 466 00:21:27,840 --> 00:21:30,920 You know, she's normally pushing the boundaries with, you know, 467 00:21:30,920 --> 00:21:32,840 a bit of edginess, but she's like no, no, 468 00:21:32,840 --> 00:21:35,080 I just want to do simple, perfectly. 469 00:21:35,080 --> 00:21:36,920 SOFIA: I feel like there's almost always a pasta option 470 00:21:36,920 --> 00:21:38,760 when you're on a flight. And veggo as well. 471 00:21:38,760 --> 00:21:41,080 Yeah, of course. POH: Yeah, yeah, yeah, yeah. 472 00:21:41,080 --> 00:21:45,320 OK. Next, Depinder. She's doing a dry prawn curry. 473 00:21:45,320 --> 00:21:46,840 She's got a banana bread, 474 00:21:46,840 --> 00:21:48,680 which is very interesting. Yes. 475 00:21:48,680 --> 00:21:51,320 It's like a savoury? Yeah. Savoury banana bread. 476 00:21:51,320 --> 00:21:53,560 So I think it sounds really good. 477 00:21:53,560 --> 00:21:56,840 The only thing is I think she needs to get her spice under control 478 00:21:56,840 --> 00:21:58,080 so that it's easy to eat. 479 00:21:58,080 --> 00:22:00,320 Yeah. OK. Snez. She really wants it to have 480 00:22:00,320 --> 00:22:02,880 this lovely lightness and freshness, which I love. 481 00:22:02,880 --> 00:22:04,840 and plenty of vegetables, 482 00:22:04,840 --> 00:22:07,960 but we're questioning whether the three scallops is 483 00:22:07,960 --> 00:22:10,920 sort of more indicative of an entree. Yeah! 484 00:22:10,920 --> 00:22:13,440 So she's kind of thinking that through and working it out 485 00:22:13,440 --> 00:22:15,120 as she goes on. Interesting. 486 00:22:16,160 --> 00:22:17,240 OK. What do I do now? 487 00:22:18,920 --> 00:22:21,200 Judges visit my bench, and they're a bit concerned 488 00:22:21,200 --> 00:22:23,760 because they think scallops are mainly for an entree. 489 00:22:25,640 --> 00:22:29,680 So I'm thinking, what can I do to kind of pivot and to change? 490 00:22:31,880 --> 00:22:33,320 I'm going to check that protein. 491 00:22:34,720 --> 00:22:36,600 So I look in the fridge... 492 00:22:36,600 --> 00:22:38,400 I might get a fish. 493 00:22:38,400 --> 00:22:40,240 ..and I decide, instead of scallops, 494 00:22:40,240 --> 00:22:42,480 serve the pan-fried fish with the rest of my ingredients. 495 00:22:42,480 --> 00:22:44,360 It's going to work beautifully with the pommes puree, 496 00:22:44,360 --> 00:22:46,800 stuffed peppers and harissa-inspired sauce. 497 00:22:46,800 --> 00:22:50,000 BEN: Nice work, Snez. Keep going. CALLUM: Nice work, Snezza. 498 00:22:50,000 --> 00:22:52,680 I never filleted a fish so quickly. I need a perfect shape. 499 00:22:52,680 --> 00:22:54,560 I need it perfectly pin-boned. 500 00:22:54,560 --> 00:22:56,240 You've got this, Snezzie. 501 00:22:56,240 --> 00:22:59,320 Yeah, I need a perfect piece of fish on that plate. 502 00:22:59,320 --> 00:23:00,520 That's very good. 503 00:23:07,080 --> 00:23:08,680 We're at the business end of the challenge. 504 00:23:08,680 --> 00:23:10,480 You've got 15 minutes to go! 505 00:23:10,480 --> 00:23:12,680 (APPLAUSE) Yeah! 506 00:23:18,120 --> 00:23:20,880 I feel like that went all the way down into the garden. 507 00:23:20,880 --> 00:23:22,920 They were rushing down there! Yeah. 508 00:23:22,920 --> 00:23:24,800 Someone now thinks they're missing a flight! 509 00:23:24,800 --> 00:23:27,200 (LAUGHTER) 510 00:23:32,800 --> 00:23:35,520 Depinder. So you've got rice? I've got rice, 511 00:23:35,520 --> 00:23:36,960 which I'm just finishing off now. 512 00:23:36,960 --> 00:23:38,800 Prawns? I've got prawns, yep. 513 00:23:38,800 --> 00:23:40,720 And I'm going to do these banana breads 514 00:23:40,720 --> 00:23:43,160 and I've got a mango pachadi, chopped. 515 00:23:43,160 --> 00:23:45,160 I'm very excited for this banana bread. 516 00:23:45,160 --> 00:23:47,920 OK. OK. Thank you. I hope I can do it properly. That's the only thing. 517 00:23:47,920 --> 00:23:50,720 It'll be such an interesting thing on a business class menu as well, 518 00:23:50,720 --> 00:23:53,240 because I think instantly people would have that intrigue. 519 00:23:53,240 --> 00:23:54,240 It's a great idea. 520 00:23:56,640 --> 00:23:59,440 These banana breads are going to take this to the next level. 521 00:23:59,440 --> 00:24:01,800 It is NOT your usual banana bread. 522 00:24:01,800 --> 00:24:04,240 It looks exactly like a puri, 523 00:24:04,240 --> 00:24:06,760 but when you fry it, it puffs up. 524 00:24:06,760 --> 00:24:08,120 There we go. 525 00:24:08,120 --> 00:24:09,600 Wow! 526 00:24:09,600 --> 00:24:12,640 POH: I'm so fascinated to taste this banana bread. 527 00:24:12,640 --> 00:24:14,680 I've made these breads before. They're delicious. 528 00:24:16,240 --> 00:24:20,400 They have a hint of banana without it being too overpowering. 529 00:24:20,400 --> 00:24:23,000 The curry's delicious. It's like sweet-and-sour. 530 00:24:23,000 --> 00:24:25,640 Exactly what I promised. It's luxe, it's comfort, 531 00:24:25,640 --> 00:24:27,160 and it's packed full of flavour. 532 00:24:27,160 --> 00:24:28,960 So I think it's a really good combo for, 533 00:24:28,960 --> 00:24:30,960 like, a business class flight. 534 00:24:30,960 --> 00:24:33,200 Like, if I got that on my flight, I would be pretty bloody stoked. 535 00:24:34,400 --> 00:24:36,520 I don't want to get ahead of myself, 536 00:24:36,520 --> 00:24:39,000 but I'm quietly confident in the dish. 537 00:24:39,000 --> 00:24:40,400 CALLUM: Looks awesome, Deeps. 538 00:24:42,440 --> 00:24:45,520 Time is running out. Seven minutes to go! 539 00:24:45,520 --> 00:24:48,040 (CONTESTANTS EXCLAIM AND CLAP) CALLUM: Seven minutes to go, Lozzie. 540 00:24:53,440 --> 00:24:56,120 Come on, Pindy, let's bring it home. Let's go, Snez dawg. 541 00:24:56,120 --> 00:24:57,600 OK. 542 00:24:59,720 --> 00:25:01,880 I'm feeling like I'm in a great spot at the moment. 543 00:25:01,880 --> 00:25:03,880 My salad's sitting there, ready to go. 544 00:25:05,800 --> 00:25:09,120 My couscous is super fluffy. 545 00:25:09,120 --> 00:25:15,000 My saffron buttermilk sauce has so much punchy saffron flavour in it 546 00:25:15,000 --> 00:25:17,680 and I've got my bugs poaching in burnt butter. 547 00:25:17,680 --> 00:25:19,000 One more minute. 548 00:25:19,000 --> 00:25:22,080 It's really tricky to get the perfect cook on bugs, 549 00:25:22,080 --> 00:25:26,600 and it's such a fine line between overcooking or undercooking. 550 00:25:26,600 --> 00:25:27,640 Anything over, 551 00:25:27,640 --> 00:25:29,920 and they're going to start to have that floury texture 552 00:25:29,920 --> 00:25:32,320 but I also need to make sure that they're not raw. 553 00:25:42,040 --> 00:25:43,720 Perfect. That's great. 554 00:25:43,720 --> 00:25:45,560 I'm so happy. 555 00:25:45,560 --> 00:25:49,560 I can feel that they are perfectly cooked all the way through. 556 00:25:49,560 --> 00:25:52,000 The cooking in that burnt butter sauce gives them 557 00:25:52,000 --> 00:25:56,000 that beautiful, caramelised, charry flavour. 558 00:25:56,000 --> 00:25:57,760 Plate, perfect. 559 00:25:57,760 --> 00:26:00,360 Now that all my elements are ready, I need to start plating up 560 00:26:00,360 --> 00:26:03,160 because I want to make sure that this dish looks 561 00:26:03,160 --> 00:26:04,720 business class-worthy. 562 00:26:04,720 --> 00:26:06,400 How do I want to plate this? 563 00:26:06,400 --> 00:26:10,320 I feel like it's the perfect opportunity to showcase my skills 564 00:26:10,320 --> 00:26:11,480 as a food stylist. 565 00:26:14,600 --> 00:26:16,840 Working as a food stylist, 566 00:26:16,840 --> 00:26:20,040 I really want to bring all of that experience into this dish 567 00:26:20,040 --> 00:26:23,400 to make it look appealing and beautiful. 568 00:26:24,720 --> 00:26:27,000 JAMIE: Alana, is that caviar? (CHUCKLES) 569 00:26:27,000 --> 00:26:28,760 Why not? BEN: It's business time! 570 00:26:28,760 --> 00:26:30,480 Yeah, it's business class! Of course it's caviar! 571 00:26:30,480 --> 00:26:31,960 Nothing says bizzy like that. 572 00:26:33,480 --> 00:26:37,360 The way I plate it up and then serve it to the judges with this sauce, 573 00:26:37,360 --> 00:26:39,320 that's what's going to elevate it to the next level. 574 00:26:39,320 --> 00:26:41,240 It's definitely something I would order 575 00:26:41,240 --> 00:26:43,080 if I was sitting in business class 576 00:26:43,080 --> 00:26:46,040 and that's what I plan on doing on the way home. (LAUGHS) 577 00:26:46,040 --> 00:26:49,000 LAURA: Manifesting. Manifesting! 578 00:26:49,000 --> 00:26:52,080 I am absolutely manifesting right now. 579 00:26:54,400 --> 00:26:56,200 Five minutes to go. 580 00:26:56,200 --> 00:26:57,640 My pasta is still cooking 581 00:26:57,640 --> 00:27:00,320 and the mushroom stock has been bubbling away 582 00:27:00,320 --> 00:27:03,120 for almost this whole cook now, so I'm straining that off. 583 00:27:03,120 --> 00:27:05,000 I need to emulsify that with butter 584 00:27:05,000 --> 00:27:07,640 to get it really, really rich and decadent, 585 00:27:07,640 --> 00:27:08,920 so this sauce has got body. 586 00:27:08,920 --> 00:27:12,600 There's so much pressure right now. This dish has to be so perfect. 587 00:27:12,600 --> 00:27:13,640 Immunity is on the line. 588 00:27:13,640 --> 00:27:15,440 I do not want to be in the elimination. 589 00:27:15,440 --> 00:27:17,480 Like, it's a one in four chance of going home. 590 00:27:17,480 --> 00:27:20,600 I'd rather not put myself in that situation. 591 00:27:20,600 --> 00:27:21,640 JAMIE: Good? 592 00:27:25,120 --> 00:27:27,560 My pasta is perfectly al dente, 593 00:27:27,560 --> 00:27:29,840 and I've decided to make a quick tarragon oil 594 00:27:29,840 --> 00:27:31,800 to really tie this dish together. 595 00:27:31,800 --> 00:27:33,040 I'm trying to elevate the flavours, 596 00:27:33,040 --> 00:27:35,200 make sure everything is singing and shining. 597 00:27:35,200 --> 00:27:37,640 Now it's time to start plating my dish. 598 00:27:37,640 --> 00:27:39,240 Ooh-la-la! 599 00:27:39,240 --> 00:27:42,800 My oil. I'm not going to have time for my oil. 600 00:27:42,800 --> 00:27:45,120 Time is running out I'm absolutely frantic. 601 00:27:45,120 --> 00:27:47,360 I got my peppers. It just came out of the oven. 602 00:27:47,360 --> 00:27:49,120 They look delicious. 603 00:27:49,120 --> 00:27:51,400 I got my pommes puree in a piping bag. 604 00:27:51,400 --> 00:27:53,640 OK. Still got here. 605 00:27:53,640 --> 00:27:57,240 I got my sauce finished off and I got my lightly pickled vegetables. 606 00:27:59,360 --> 00:28:02,320 Now I need to cook the fish. 607 00:28:02,320 --> 00:28:05,960 I had to pivot, so it's really going to come down to the wire. 608 00:28:07,560 --> 00:28:08,640 One minute left! 609 00:28:09,800 --> 00:28:10,960 (SCATTERED APPLAUSE) 610 00:28:17,240 --> 00:28:18,440 Muscles, Benny. 611 00:28:20,000 --> 00:28:22,440 Go on, Benny. It's... 612 00:28:25,320 --> 00:28:26,960 There you go. Thank you. 613 00:28:32,400 --> 00:28:34,000 SARAH: I'm happy that I pivoted. 614 00:28:34,000 --> 00:28:37,520 I feel like this definitely leans more into the brief. 615 00:28:37,520 --> 00:28:41,640 I've got my creamy cauliflower puree on the base 616 00:28:41,640 --> 00:28:44,040 that eye fillet in the centre, 617 00:28:44,040 --> 00:28:49,120 I've got my court bouillon-poached oysters around the beef 618 00:28:49,120 --> 00:28:51,200 and then finishing with my lavash bread. 619 00:28:51,200 --> 00:28:53,200 Today was a bit of a rough cook, 620 00:28:53,200 --> 00:28:55,760 but I managed to get a dish plated today. 621 00:28:55,760 --> 00:28:58,920 I think, you know, it's a dish that is complete 622 00:28:58,920 --> 00:29:02,400 and has a lot of different elements and textures on there. 623 00:29:02,400 --> 00:29:04,920 I'm happy and I hope I've done enough. 624 00:29:04,920 --> 00:29:08,120 This is for your ticket into the top seven! 625 00:29:08,120 --> 00:29:09,440 10... 626 00:29:09,440 --> 00:29:12,680 OTHER JUDGES JOIN COUNTDOWN: Nine, eight, seven, six, 627 00:29:12,680 --> 00:29:15,000 five, four, 628 00:29:15,000 --> 00:29:18,120 three, two, one. 629 00:29:18,120 --> 00:29:20,360 That's it! (JUDGES APPLAUD) 630 00:29:20,360 --> 00:29:22,320 CALLUM: Well done, everyone. 631 00:29:22,320 --> 00:29:23,400 SNEZ: Oh, my goodness. 632 00:29:23,400 --> 00:29:25,200 Well done. Well done. Oh! 633 00:29:25,200 --> 00:29:26,800 Well done. Well done. 634 00:29:26,800 --> 00:29:29,080 Oof! (GIGGLES) 635 00:29:30,080 --> 00:29:32,920 DEPINDER: I feel really, really good. I am super pumped. 636 00:29:32,920 --> 00:29:34,360 I'm very happy with the flavours, 637 00:29:34,360 --> 00:29:37,680 but it all comes down to the judges and if they love it or not. 638 00:29:38,640 --> 00:29:41,320 From the time I entered this competition, 639 00:29:41,320 --> 00:29:45,880 all I can think of is beating my old score. 640 00:29:45,880 --> 00:29:48,640 I was top eight in my season and we're at top eight now, 641 00:29:48,640 --> 00:29:50,000 so if I win this immunity, 642 00:29:50,000 --> 00:29:52,520 it's probably the biggest milestone for me. 643 00:30:05,960 --> 00:30:10,080 Such a fitting challenge for our last cook in Doha. 644 00:30:10,080 --> 00:30:13,200 And a lot to play for, right? Yeah. On both ends of the spectrum. 645 00:30:13,200 --> 00:30:15,800 You know, we've thrown a little sweetener in there. 646 00:30:15,800 --> 00:30:18,600 The winner doesn't just get immunity from Sunday's elimination, 647 00:30:18,600 --> 00:30:21,360 but they get business class back to Australia. 648 00:30:21,360 --> 00:30:23,920 And then, on the other end of the spectrum, 649 00:30:23,920 --> 00:30:26,720 there's one in four chance that someone will be going home 650 00:30:26,720 --> 00:30:27,800 at Sunday's eliminations. 651 00:30:27,800 --> 00:30:30,000 You really want this immunity, right? Yeah. 652 00:30:33,520 --> 00:30:35,360 Good luck, Loz. 653 00:30:35,360 --> 00:30:38,160 I feel like I have put so much into this cook. 654 00:30:38,160 --> 00:30:40,760 I think it's a really, really good dish. 655 00:30:40,760 --> 00:30:43,680 It's got all the things that you want in business class, 656 00:30:43,680 --> 00:30:46,160 all those luxuries, ingredients, 657 00:30:46,160 --> 00:30:50,120 I mean, truffles in business class - I'd be pretty happy! (CHUCKLES) 658 00:30:50,120 --> 00:30:51,160 Hello! 659 00:30:51,160 --> 00:30:52,160 Hello! 660 00:30:52,160 --> 00:30:53,480 Hi. 661 00:30:53,480 --> 00:30:55,080 Oh. 662 00:30:55,080 --> 00:30:56,440 Oooooh! 663 00:30:58,080 --> 00:30:59,480 Laura, what's the dish? 664 00:31:00,760 --> 00:31:04,080 Ricotta and mushroom tortelloni. 665 00:31:04,080 --> 00:31:06,120 I think the vegetarian meals are always just, like, 666 00:31:06,120 --> 00:31:08,600 kind of sometimes pushed to the side. 667 00:31:08,600 --> 00:31:11,080 People get excited by, say, like, the lobster or the Wagyu 668 00:31:11,080 --> 00:31:14,200 and I was like, I saw the mushrooms, I saw the morels 669 00:31:14,200 --> 00:31:15,840 and then the truffles were sitting next to it, 670 00:31:15,840 --> 00:31:18,160 and I was like, "Let's just go all out." 671 00:31:25,760 --> 00:31:26,800 Whoa! 672 00:31:29,960 --> 00:31:33,240 And I'll just truffle you as well. Stop it! 673 00:31:33,240 --> 00:31:36,840 This is SO fancy. (CHUCKLES) 674 00:31:37,920 --> 00:31:40,200 I don't know how much you want, but we'll stop there. 675 00:31:40,200 --> 00:31:44,040 JEAN-CHRISTOPHE: Oh, my gosh. The smell! 676 00:31:44,040 --> 00:31:45,840 Alright, Laura, it looks the business. 677 00:31:45,840 --> 00:31:49,040 Let's see if it TASTES the business. Thank you. Enjoy! 678 00:31:49,040 --> 00:31:50,160 Thank you. Thank you. 679 00:32:10,240 --> 00:32:12,040 Mmmm-mm! 680 00:32:15,400 --> 00:32:17,040 Mm. 681 00:32:19,200 --> 00:32:21,520 Oh, man. That is LUXURY! 682 00:32:21,520 --> 00:32:23,640 Isn't it? Luxury! 683 00:32:23,640 --> 00:32:25,800 And I think that this simplicity, 684 00:32:25,800 --> 00:32:28,320 just done perfectly... Mm-hm. 685 00:32:28,320 --> 00:32:31,480 ..and for me, the sauce, that is where the money is. 686 00:32:32,520 --> 00:32:36,160 Not on the truffle. Not on all the white asparagus and the mushrooms. 687 00:32:36,160 --> 00:32:39,520 It's the sauce. It is heavenly. It is luxury. 688 00:32:39,520 --> 00:32:44,240 It is all the things that you want and expect in a business class meal. 689 00:32:44,240 --> 00:32:48,440 I would book a business class flight just to get my hands on this pasta. 690 00:32:49,560 --> 00:32:52,120 And I think that's what it's all about, right? 691 00:32:52,120 --> 00:32:55,520 You feel spoilt and you feel like your money's well spent. 692 00:32:55,520 --> 00:32:58,440 And when you can do that on a plane, that's incredible. 693 00:32:58,440 --> 00:32:59,440 Mm. 694 00:33:00,760 --> 00:33:04,040 This is a top dish. 695 00:33:04,040 --> 00:33:09,520 Not just in the look, in the taste, the textures but also in the ratio. 696 00:33:10,920 --> 00:33:15,720 And what she did is to get this pasta work which is fantastic, 697 00:33:15,720 --> 00:33:19,120 and to use this white butter asparagus 698 00:33:19,120 --> 00:33:22,080 to get that sourness to peak into the dish. 699 00:33:22,080 --> 00:33:24,560 The truffle is royalty. 700 00:33:24,560 --> 00:33:26,880 She is a star. 701 00:33:28,200 --> 00:33:31,000 Was that three table...? Three. 702 00:33:31,000 --> 00:33:32,640 Laura, bravo! 703 00:33:35,040 --> 00:33:37,120 Good luck! Good luck. Good luck, Alana. 704 00:33:38,120 --> 00:33:40,560 I'm so happy with myself. 705 00:33:40,560 --> 00:33:44,160 This is a business class dish. 706 00:33:44,160 --> 00:33:45,840 It reminds me of home 707 00:33:45,840 --> 00:33:48,880 and the Moreton Bay bugs that we'd get in Brissie. 708 00:33:48,880 --> 00:33:51,720 I really feel this could get me the number one spot today 709 00:33:51,720 --> 00:33:53,000 and get me immunity. 710 00:33:53,000 --> 00:33:54,160 Here we go. 711 00:33:54,160 --> 00:33:56,840 Ooh. Ooh. 712 00:33:56,840 --> 00:33:59,960 Ooh. Look at the colour. It looks like sunshine. 713 00:33:59,960 --> 00:34:01,240 Wow. 714 00:34:01,240 --> 00:34:02,320 Wow. 715 00:34:03,680 --> 00:34:04,880 What have you made, Alana? 716 00:34:06,280 --> 00:34:07,720 Burnt butter bugs 717 00:34:07,720 --> 00:34:11,280 with saffron buttermilk sauce and caviar. 718 00:34:13,360 --> 00:34:16,080 Ooh, enticing. Very enticing. 719 00:34:17,120 --> 00:34:19,280 We'll taste it, Alana. Thank you. Thank you. 720 00:34:19,280 --> 00:34:21,520 Thanks, Alana. JEAN-CHRISTOPHE: Thank you. Well done. 721 00:34:29,840 --> 00:34:32,240 Cool. Thank you. 722 00:34:48,880 --> 00:34:51,600 When the dish landed, I thought it really looked the part. 723 00:34:53,280 --> 00:34:56,000 All those beautiful colours and premium ingredients 724 00:34:56,000 --> 00:34:58,320 like the bug and the caviar, 725 00:34:58,320 --> 00:35:01,440 and just the way it was plated was really lovely as well. 726 00:35:03,000 --> 00:35:05,200 And also that saffron and the buttermilk, 727 00:35:05,200 --> 00:35:06,440 I actually love that pairing, 728 00:35:06,440 --> 00:35:08,800 because that acidity from the buttermilk 729 00:35:08,800 --> 00:35:11,040 and the saffron go really beautifully together. 730 00:35:11,040 --> 00:35:12,480 I absolutely loved it. 731 00:35:13,680 --> 00:35:15,800 Fitting for business class, definitely. 732 00:35:15,800 --> 00:35:18,960 I loved the look of this rippled saffron sauce. 733 00:35:18,960 --> 00:35:20,360 The colour was amazing. 734 00:35:20,360 --> 00:35:23,400 And, you know, to cook down those bug heads and shells, 735 00:35:23,400 --> 00:35:26,800 and to cut it with the buttermilk and the saffron, 736 00:35:26,800 --> 00:35:28,480 it really did look the part. 737 00:35:28,480 --> 00:35:30,280 The couscous did its job. 738 00:35:30,280 --> 00:35:33,720 It was just there to basically give a little bit more substance to the dish, 739 00:35:33,720 --> 00:35:36,120 but it just sucked all that sauce up, which was great. 740 00:35:37,640 --> 00:35:40,080 Super attractive dish from Alana. 741 00:35:41,280 --> 00:35:42,880 It screams luxury. 742 00:35:42,880 --> 00:35:45,440 Her bug was perfectly cooked. 743 00:35:45,440 --> 00:35:49,160 And then I love the little salad number she's got on the side there. 744 00:35:49,160 --> 00:35:51,720 It does taste a bit like a trip around the world 745 00:35:51,720 --> 00:35:55,080 with that baby fennel and the little zucchinis in there, 746 00:35:55,080 --> 00:35:56,720 a bit of mint, 747 00:35:56,720 --> 00:35:59,640 and then those bright tart bursts from the currants. 748 00:35:59,640 --> 00:36:01,120 That was a really good move. 749 00:36:02,520 --> 00:36:03,640 Go, Sarah. Good luck, Sarah. 750 00:36:03,640 --> 00:36:04,920 Good luck. Thanks. Good luck. 751 00:36:06,240 --> 00:36:09,520 I have definitely put a lot of pressure on myself 752 00:36:09,520 --> 00:36:11,680 throughout this competition. 753 00:36:12,840 --> 00:36:16,760 And I love to be quite conceptual with my cooking, 754 00:36:16,760 --> 00:36:19,120 but today I don't want to miss the brief. 755 00:36:20,960 --> 00:36:22,440 Hi. Sarah. 756 00:36:22,440 --> 00:36:24,680 Hi, Sarah. Hey, Sarah. Hi, Sarah. 757 00:36:24,680 --> 00:36:27,760 So I pivoted and changed and did a different dish. 758 00:36:31,640 --> 00:36:33,800 I just hope I made the right decision. 759 00:36:49,280 --> 00:36:51,480 Sarah, what have you made? 760 00:36:51,480 --> 00:36:55,040 Seared eye fillet with cauliflower puree, 761 00:36:55,040 --> 00:36:57,800 pickled cauliflower, oysters... 762 00:36:59,920 --> 00:37:01,160 ..and lavash bread. 763 00:37:02,400 --> 00:37:05,160 Now, that was obviously a tough cook for you. 764 00:37:05,160 --> 00:37:07,160 Are you feeling the pressure? How are you going? 765 00:37:09,240 --> 00:37:11,520 Yeah, I think I just got in my head again in the cook and... 766 00:37:12,520 --> 00:37:14,840 Well, I was confident in my idea, 767 00:37:14,840 --> 00:37:18,920 but then for the challenge today and the pivot, 768 00:37:18,920 --> 00:37:21,440 just...the pressure got me for sure. 769 00:37:21,440 --> 00:37:24,000 You did an incredible job to pull through that. Really. 770 00:37:24,000 --> 00:37:25,960 Thanks so much, Sarah. We'll taste your dish. Thanks. 771 00:37:25,960 --> 00:37:27,960 Thank you. Thanks, Sarah. Thank you, Sarah. 772 00:37:27,960 --> 00:37:30,240 Do you know what? I... 773 00:37:30,240 --> 00:37:31,760 I know this was a pivot, 774 00:37:31,760 --> 00:37:34,120 but I think an eye fillet actually lends itself far more 775 00:37:34,120 --> 00:37:36,840 to a business class menu than a steak tartare. 776 00:37:36,840 --> 00:37:39,840 Absolutely. So glad she cooked the steak. 777 00:37:39,840 --> 00:37:41,880 It is still quite conceptual. Yeah. 778 00:37:41,880 --> 00:37:43,240 Like, with steak and oysters, 779 00:37:43,240 --> 00:37:45,600 I don't think it's going to be everyone's cup of tea 780 00:37:45,600 --> 00:37:46,680 if they saw that on the menu. 781 00:37:49,640 --> 00:37:52,000 That's... That's rare. 782 00:37:52,000 --> 00:37:54,200 That's blue. That's blue. Yeah. 783 00:38:15,200 --> 00:38:18,040 As with a lot of Sarah's dishes, 784 00:38:18,040 --> 00:38:22,120 I feel like if she had time to develop this, 785 00:38:22,120 --> 00:38:24,600 there is something definitely here. 786 00:38:24,600 --> 00:38:26,960 I actually love the oysters with the steak. 787 00:38:28,160 --> 00:38:31,720 And I don't know whether it's in the form of what she wanted originally, 788 00:38:31,720 --> 00:38:34,160 which was a tartare, like a raw-on-raw dish. 789 00:38:34,160 --> 00:38:37,720 But as it stands, I still think that, for the general public, 790 00:38:37,720 --> 00:38:40,240 it would be very texturally challenging. 791 00:38:42,160 --> 00:38:45,160 The steak is blue and then we've got the oyster... 792 00:38:46,520 --> 00:38:48,840 It's just got that really slippery texture 793 00:38:48,840 --> 00:38:52,080 that I think a lot of people would find... 794 00:38:52,080 --> 00:38:54,960 ..yeah, kind of difficult. 795 00:38:54,960 --> 00:38:56,760 I have to be honest with you. 796 00:38:56,760 --> 00:38:59,920 I don't know if I like it or if I dislike it. 797 00:39:01,200 --> 00:39:06,000 What I like very much is the sense of originality. 798 00:39:06,000 --> 00:39:09,240 It's something I've never experienced - 799 00:39:09,240 --> 00:39:12,200 beef, cauliflower... (LAUGHS) 800 00:39:12,200 --> 00:39:15,360 ..za'atar and oysters. 801 00:39:15,360 --> 00:39:17,680 Yeah, it's quite unusual. 802 00:39:19,400 --> 00:39:21,240 Good luck. Good luck, Snez dawg. 803 00:39:21,240 --> 00:39:23,280 Good luck, Snezzle. See you soon. 804 00:39:23,280 --> 00:39:26,240 I want this immunity, and I want to fly business class. 805 00:39:26,240 --> 00:39:29,440 I'm actually pretty happy to present this dish to judges. 806 00:39:29,440 --> 00:39:31,480 It looks business class. It looks elegant. 807 00:39:31,480 --> 00:39:34,760 It's inviting. It's also heart-warming. 808 00:39:34,760 --> 00:39:36,120 It's potato and fish. 809 00:39:36,120 --> 00:39:37,800 I'll order it. 810 00:39:40,800 --> 00:39:44,040 A smile on your face, Snez, after a pretty turbulent cook. 811 00:39:44,040 --> 00:39:46,080 Always turbulent. Yeah. 812 00:39:46,080 --> 00:39:48,160 There was scallops, now there's fish. 813 00:39:48,160 --> 00:39:50,280 Yep. What did you finish up with? 814 00:39:51,800 --> 00:39:53,960 Pan-fried sheri, 815 00:39:53,960 --> 00:39:56,440 stuffed peppers, pommes puree, 816 00:39:56,440 --> 00:39:59,360 and a harissa-inspired little sauce. 817 00:40:04,400 --> 00:40:07,320 Do you think this could get you, A, immunity 818 00:40:07,320 --> 00:40:09,160 but, B, a business class ticket home? 819 00:40:09,160 --> 00:40:10,560 Please! 820 00:40:10,560 --> 00:40:12,440 Um, it looks like a business class dish, 821 00:40:12,440 --> 00:40:13,960 and hopefully I get to fly 822 00:40:13,960 --> 00:40:16,360 and experience all the business class dishes there. 823 00:40:16,360 --> 00:40:18,560 But then so many good cooks here with me here today 824 00:40:18,560 --> 00:40:21,600 and everybody wants that immunity, so we'll see. 825 00:40:21,600 --> 00:40:23,440 We will see. Thank you. 826 00:40:23,440 --> 00:40:24,440 Cheers. Enjoy. 827 00:40:24,440 --> 00:40:25,920 Thanks, Snez. 828 00:40:27,520 --> 00:40:28,640 Hm. 829 00:40:30,400 --> 00:40:33,400 I think this looks so much more like a main 830 00:40:33,400 --> 00:40:35,600 than it would have if she put scallops on the plate. 831 00:40:35,600 --> 00:40:37,560 Just the way she sort of piped the pommes puree 832 00:40:37,560 --> 00:40:39,400 and the brunoise on her little pickled salad, 833 00:40:39,400 --> 00:40:41,160 like that...that level of detail... Yeah. 834 00:40:41,160 --> 00:40:43,320 ..I think is what makes it a little bit classier. 835 00:40:43,320 --> 00:40:44,760 Yeah. 836 00:41:00,200 --> 00:41:02,480 Uh, really great decision to move to fish 837 00:41:02,480 --> 00:41:04,400 instead of the scallops for Snez. 838 00:41:04,400 --> 00:41:06,120 I thought the fish was cooked so nicely. 839 00:41:07,480 --> 00:41:10,200 The harissa sauce was spectacular, 840 00:41:10,200 --> 00:41:13,400 like the flavour that was kind of drawing me back 841 00:41:13,400 --> 00:41:14,600 for more and more and more. 842 00:41:14,600 --> 00:41:17,080 And the pepper was delicious. 843 00:41:17,080 --> 00:41:18,200 I think she's nailed it. 844 00:41:19,760 --> 00:41:24,840 I do feel like when you're designing a meal for a business class flight, 845 00:41:24,840 --> 00:41:26,320 you do want it to be a crowd pleaser, 846 00:41:26,320 --> 00:41:27,920 and I think this dish would make 847 00:41:27,920 --> 00:41:31,160 a majority of business class customers really happy. 848 00:41:31,160 --> 00:41:33,880 It's very fresh, very inviting. 849 00:41:33,880 --> 00:41:37,600 So I think she's absolutely ticked the brief. 850 00:41:37,600 --> 00:41:43,200 I think Snez delivered a plate which is quite engaging. 851 00:41:43,200 --> 00:41:45,640 The fish is superbly well cooked. 852 00:41:45,640 --> 00:41:48,440 I like the touch of the garlic and the bit of lemon 853 00:41:48,440 --> 00:41:50,520 at the last minute with the pommes puree. 854 00:41:51,600 --> 00:41:54,760 I would have liked to have more, more carbs, 855 00:41:54,760 --> 00:41:57,960 and I think we do want more carbs when we're travelling. 856 00:41:58,920 --> 00:42:01,960 Good luck, babes. Good luck. Good luck. 857 00:42:01,960 --> 00:42:03,800 I pushed myself so hard today 858 00:42:03,800 --> 00:42:07,520 because I want to showcase fine dining Indian cuisine. 859 00:42:07,520 --> 00:42:10,480 Hello. Hi, Depinder. Hey, guys. 860 00:42:10,480 --> 00:42:12,640 I'm really confident with my flavours. 861 00:42:12,640 --> 00:42:16,440 I just hope it's elevated enough to win this immunity. 862 00:42:16,440 --> 00:42:19,000 Depinder, tell us, what is your dish? 863 00:42:21,960 --> 00:42:24,560 Prawn sukka 864 00:42:24,560 --> 00:42:26,320 with some tempered rice, 865 00:42:26,320 --> 00:42:29,000 banana balloon bread on top 866 00:42:29,000 --> 00:42:30,600 and some mango pachadi. 867 00:42:32,040 --> 00:42:34,320 So, I was top eight in my season. 868 00:42:34,320 --> 00:42:36,200 And if I get immunity today... 869 00:42:36,200 --> 00:42:37,600 Ah, I like it. 870 00:42:37,600 --> 00:42:40,160 Yeah, it's been playing on my mind this whole week 871 00:42:40,160 --> 00:42:43,160 and I'm, like, it would mean the world to me, yeah. 872 00:42:43,160 --> 00:42:46,400 Alright, Depinder, let's see if this dish helps you beat your MasterChef milestone. 873 00:42:46,400 --> 00:42:48,160 Oh, thank you, guys. We're going to try it. 874 00:42:48,160 --> 00:42:49,960 Enjoy. Thanks, guys. Thanks, Depinder. Thank you. 875 00:43:04,800 --> 00:43:08,520 Imagine if the flight attendant brought you this. 876 00:43:08,520 --> 00:43:10,880 Oh, I'd be so happy. 877 00:43:10,880 --> 00:43:12,360 The presentation - 878 00:43:12,360 --> 00:43:14,840 you know, like, just something as subtle as that banana leaf 879 00:43:14,840 --> 00:43:17,000 cut into a circle to match the plate, 880 00:43:17,000 --> 00:43:19,040 such a lovely touch. 881 00:43:28,280 --> 00:43:32,000 What about this smell on this? The curry leaves! 882 00:43:32,000 --> 00:43:33,560 It is divine. 883 00:43:46,160 --> 00:43:47,160 Wow. 884 00:43:47,160 --> 00:43:48,920 Wow. (GASPS) 885 00:43:56,160 --> 00:43:59,280 Oh, my God! 886 00:43:59,280 --> 00:44:02,240 This is fantastic! 887 00:44:05,280 --> 00:44:08,440 Where can we buy a business class ticket, please? 888 00:44:08,440 --> 00:44:10,960 Everyone thinks he's mad. 889 00:44:10,960 --> 00:44:13,560 This is what makes you want to travel. 890 00:44:15,040 --> 00:44:18,120 Everything - the saltiness, the sweetness, 891 00:44:18,120 --> 00:44:19,520 the colours are lovely. 892 00:44:21,120 --> 00:44:25,600 This can be replicated times hundreds of thousands. 893 00:44:25,600 --> 00:44:27,440 That recipe is perfect. 894 00:44:27,440 --> 00:44:30,240 So Depinder, bingo. 895 00:44:31,880 --> 00:44:32,920 When I was eating that, 896 00:44:32,920 --> 00:44:34,920 all I could do was just keep shaking my head. 897 00:44:34,920 --> 00:44:36,960 You know, when you're just like... Disbelief. 898 00:44:36,960 --> 00:44:38,400 .."How can this be so good?" 899 00:44:38,400 --> 00:44:40,400 And it just kept on getting better. Yeah. 900 00:44:40,400 --> 00:44:44,120 Like, we've been so lucky to have, like, amazing curries 901 00:44:44,120 --> 00:44:46,160 from all around the world in this competition. 902 00:44:46,160 --> 00:44:49,440 This is right up there with the best of them. 903 00:44:49,440 --> 00:44:51,400 And to think that I could get that 904 00:44:51,400 --> 00:44:56,480 in business class on a plane is unreal. 905 00:44:56,480 --> 00:45:00,480 Like, even just doing the dry curry instead of, like, something soupy... 906 00:45:00,480 --> 00:45:04,280 You're on a flight, you know, it's just really, really thoughtful, 907 00:45:04,280 --> 00:45:06,960 and she's backed it up with so much flavour. 908 00:45:06,960 --> 00:45:09,680 That banana bread! Yeah. 909 00:45:09,680 --> 00:45:12,360 I've never experienced anything like that. 910 00:45:12,360 --> 00:45:15,000 It's got the most subtle banana flavour, 911 00:45:15,000 --> 00:45:17,120 but you definitely know it's there 912 00:45:17,120 --> 00:45:20,480 and it just goes so well with each of those elements. 913 00:45:20,480 --> 00:45:22,160 I am... I'm loving this. 914 00:45:23,640 --> 00:45:27,160 This is the kind of food that makes you mop the plate 915 00:45:27,160 --> 00:45:28,960 to get every last morsel. 916 00:45:28,960 --> 00:45:30,560 And I think Depinder knows it, 917 00:45:30,560 --> 00:45:32,080 and that's why she gave us the bread, 918 00:45:32,080 --> 00:45:35,040 because it's just the perfect combination. 919 00:45:36,280 --> 00:45:40,040 And there is such a punch of aromatics and spices 920 00:45:40,040 --> 00:45:41,920 and everything in this. 921 00:45:41,920 --> 00:45:44,120 It's actually comforting. And it's... 922 00:45:44,120 --> 00:45:47,840 You know, it's got that richness and that body 923 00:45:47,840 --> 00:45:49,400 but without being too heavy. 924 00:45:49,400 --> 00:45:52,880 It is such a clever choice of dish. 925 00:45:54,040 --> 00:45:56,840 Yeah, I think - Depinder - she's right up there 926 00:45:56,840 --> 00:45:58,720 with a chance of an immunity. 927 00:46:19,120 --> 00:46:21,160 Well, it's been an extraordinary few days 928 00:46:21,160 --> 00:46:25,480 exploring, eating and experiencing all that Qatar has to offer. 929 00:46:25,480 --> 00:46:29,160 And this was the perfect way to go out in style. 930 00:46:30,240 --> 00:46:34,320 With so much at stake, our expectations were sky high... 931 00:46:35,800 --> 00:46:39,000 ..and you guys went above and beyond to meet them. 932 00:46:40,440 --> 00:46:44,360 But the dish that came out on top was the perfect meal 933 00:46:44,360 --> 00:46:45,920 to dive into midair. 934 00:46:48,360 --> 00:46:52,240 Anyone would be thrilled to see this dish coming down the aisle, 935 00:46:52,240 --> 00:46:55,000 but, honestly, I'd eat it anywhere, anytime. 936 00:46:55,000 --> 00:46:56,280 (CHUCKLING) 937 00:46:57,520 --> 00:47:00,160 It really made us feel like a million bucks. 938 00:47:01,560 --> 00:47:04,720 And that's exactly how you're going to feel in business class... 939 00:47:06,440 --> 00:47:08,640 ..Depinder! 940 00:47:12,080 --> 00:47:15,600 Oh, my God! Oh, my God! 941 00:47:15,600 --> 00:47:18,160 No excess baggage! 942 00:47:18,160 --> 00:47:19,640 40 kilos! 943 00:47:21,440 --> 00:47:23,960 Do some more shopping! Yeah, there's still time. 944 00:47:23,960 --> 00:47:26,240 Oh, my God. 945 00:47:26,240 --> 00:47:29,200 JEANÐCHRISTOPHE: Well done. Oh, my God. 946 00:47:30,640 --> 00:47:33,440 Oh, wow. Well deserved, girl. We'll buy a rug now. 947 00:47:36,160 --> 00:47:37,320 Oh! 948 00:47:37,320 --> 00:47:40,080 Depinder, immunity, business class, 949 00:47:40,080 --> 00:47:43,560 and a new MasterChef milestone are all yours. 950 00:47:43,560 --> 00:47:45,320 Thank you so much. 951 00:47:45,320 --> 00:47:47,960 I have no words. I'm just so happy. 952 00:47:47,960 --> 00:47:49,800 I was top eight in my season, 953 00:47:49,800 --> 00:47:53,360 so getting past that stage just means the world to me. 954 00:47:53,360 --> 00:47:54,840 It's just so special. 955 00:47:57,080 --> 00:48:01,320 Depinder... Oh, my God! 956 00:48:01,320 --> 00:48:04,840 You had me screaming on the top of that balcony. 957 00:48:04,840 --> 00:48:07,080 I nearly got arrested. (LAUGHTER) 958 00:48:09,280 --> 00:48:11,200 Head on out. You got a flight to catch. 959 00:48:11,200 --> 00:48:12,720 We'll see you back in the MasterChef kitchen. 960 00:48:12,720 --> 00:48:15,000 Well done, crew. MANY: Thank you. 961 00:48:15,000 --> 00:48:17,200 Well done! Depinder! 962 00:48:18,640 --> 00:48:20,720 Oh, my God. 963 00:48:20,720 --> 00:48:22,720 What a trip, huh? Wow. 964 00:48:22,720 --> 00:48:24,360 What a lovely trip. 965 00:48:24,360 --> 00:48:25,680 JAMIE: Well done. 966 00:48:25,680 --> 00:48:27,520 DEPINDER: Oh, it's too good to be real. 967 00:48:30,040 --> 00:48:33,640 ANNOUNCER: Sunday night on MasterChef Australia... 968 00:48:33,640 --> 00:48:37,640 You are going head-to-head in a MasterChef duel. 969 00:48:37,640 --> 00:48:39,440 One v one. 970 00:48:39,440 --> 00:48:41,680 Oh... 971 00:48:41,680 --> 00:48:44,840 The odds of going home just increased dramatically. 972 00:48:44,840 --> 00:48:51,880 An epic week away culminates in a huge two-round showdown. 973 00:48:51,880 --> 00:48:53,760 SARAH: I am going to battle it out. 974 00:48:53,760 --> 00:48:56,680 ALANA: I have to make the best dish I've done. 975 00:48:56,680 --> 00:48:59,560 These four remarkable women... 976 00:48:59,560 --> 00:49:01,880 Oh, my God! Are you alright? 977 00:49:01,880 --> 00:49:07,160 ..bring the kitchen to an absolute standstill. 978 00:49:07,160 --> 00:49:10,640 It's OK, it's OK. Don't worry about this, Lozzie. 979 00:49:10,640 --> 00:49:13,400 Sorry. You got this. You got this. 980 00:49:13,400 --> 00:49:15,200 Thank you. You got this. 981 00:49:15,200 --> 00:49:17,200 Captions by Red Bee Media 982 00:49:18,305 --> 00:50:18,263 Do you want subtitles for any video? -=[ ai.OpenSubtitles.com ]=-