"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 00:12:42,080 --> 00:12:45,640 POH: Is she going to keep going raw or is she going to cook a steak? 275 00:12:48,400 --> 00:12:51,400 I'm totally second guessing my dish. 276 00:12:51,400 --> 00:12:55,880 And I'm worried that potentially this could be too conceptual. 277 00:12:57,160 --> 00:12:59,280 If I'm totally missing the brief, 278 00:12:59,280 --> 00:13:01,480 then I have no chance of winning that immunity. 279 00:13:03,120 --> 00:13:05,360 Oh, God. I just don't know what to do now. 280 00:13:05,360 --> 00:13:07,080 JAMIE: Come on, Sarah. 281 00:13:08,280 --> 00:13:09,640 DEPINDER: You alright, babes? Yeah. 282 00:13:09,640 --> 00:13:12,560 You OK? Like my brain isn't functioning. 283 00:13:12,560 --> 00:13:14,520 It's OK. Just have a drink and keep going. 284 00:13:14,520 --> 00:13:15,800 Keep going, Sarah. 285 00:13:15,800 --> 00:13:17,480 Let's go babes. Come on. 286 00:13:19,760 --> 00:13:22,120 I need to stop. I need to get clarity. 287 00:13:22,120 --> 00:13:25,000 And I need to come back with a solid idea 288 00:13:25,000 --> 00:13:26,880 that can be achieved on a business class flight. 289 00:13:29,800 --> 00:13:32,400 This dish needs to be the business. 290 00:13:32,400 --> 00:13:34,240 You have one hour to go! Let's go. 291 00:13:42,600 --> 00:13:44,000 Do you know what they're all cooking? 292 00:13:44,000 --> 00:13:45,600 MEN: Yes. Which one would you order? 293 00:13:45,600 --> 00:13:48,280 JAMIE: Pasta. You'd order Laura's? 294 00:13:48,280 --> 00:13:50,520 I'm interested in what Depinder is doing there as well. 295 00:13:50,520 --> 00:13:53,000 It smells amazing. 296 00:13:53,000 --> 00:13:54,800 DEPINDER: When I think of a business class menu, 297 00:13:54,800 --> 00:13:59,160 I think of comfort along with some luxury. 298 00:13:59,160 --> 00:14:01,360 So I think this is a good day 299 00:14:01,360 --> 00:14:04,000 for me to showcase fine dining Indian cuisine. 300 00:14:05,680 --> 00:14:08,520 I'm going to hone into my traditional cooking 301 00:14:08,520 --> 00:14:10,080 and the way I'm going to be plating it up, 302 00:14:10,080 --> 00:14:11,840 it's going to look elegant. 303 00:14:11,840 --> 00:14:13,560 Depinder! 304 00:14:13,560 --> 00:14:15,040 Oh, hey, Poh. Hey, Andy. How are you feeling? 305 00:14:15,040 --> 00:14:17,200 Hey, Depinder. Yeah, I'm super pumped. 306 00:14:17,200 --> 00:14:18,600 OK, tell us what you're making. 307 00:14:18,600 --> 00:14:21,280 Um, so today I'm going South Indian, 308 00:14:21,280 --> 00:14:25,000 and I'm doing a prawn sukka, which is like a dry prawn curry. 309 00:14:25,000 --> 00:14:27,080 Yeah. I'm going to serve that with, um, 310 00:14:27,080 --> 00:14:29,880 these puffy banana breads. Oh! 311 00:14:29,880 --> 00:14:32,240 So I'm going to do... Banana, you're saying banana bread? 312 00:14:32,240 --> 00:14:34,160 Yeah, but it's like savoury. So it's like, yeah, 313 00:14:34,160 --> 00:14:35,920 it's like a puri, but it's made with banana. 314 00:14:35,920 --> 00:14:37,560 Right. It's really...it's really tasty. 315 00:14:37,560 --> 00:14:40,520 It's got, like, a hint of banana in it, very interesting flavour. 316 00:14:40,520 --> 00:14:42,240 And it goes really well with this dish. 317 00:14:42,240 --> 00:14:44,360 And then I'm also going to do, like, a mango pachadi, 318 00:14:44,360 --> 00:14:48,000 which is like a mango sweet-and-sour condiment. 319 00:14:48,000 --> 00:14:50,280 And then I'm going to do some rice. 320 00:14:50,280 --> 00:14:52,280 Well, it sounds good to me. I think... 321 00:14:52,280 --> 00:14:54,560 Yeah, I think it ticks the boxes. There's a lot going on. 322 00:14:54,560 --> 00:14:56,240 Yeah. There's so much to do. 323 00:14:56,240 --> 00:14:58,240 What's the spice level going to be? 324 00:14:58,240 --> 00:14:59,560 Um, medium. 325 00:14:59,560 --> 00:15:01,720 I think good call. Not too spicy. Yeah, no. 326 00:15:01,720 --> 00:15:03,760 This prawn curry is actually not too spicy, it's hearty. 327 00:15:03,760 --> 00:15:05,880 Well, if this landed in front of me on a business class flight, 328 00:15:05,880 --> 00:15:07,280 I would be super excited. Same. 329 00:15:07,280 --> 00:15:08,920 Oh, thank you, guys. Good luck. 330 00:15:08,920 --> 00:15:10,040 Thank you. 331 00:15:10,040 --> 00:15:12,320 I think this dish is perfect for business class. 332 00:15:12,320 --> 00:15:16,600 This prawn sukka is so jam-packed with flavour. 333 00:15:16,600 --> 00:15:17,600 Oh, yum. 334 00:15:19,160 --> 00:15:20,640 It's like fireworks in your mouth. 335 00:15:20,640 --> 00:15:22,760 I would love to win this immunity. 336 00:15:22,760 --> 00:15:24,800 Um, it would just be amazing. 337 00:15:24,800 --> 00:15:27,160 It would be amazing to fly business class back home. 338 00:15:30,320 --> 00:15:32,000 CALLUM: Smells great, Alana. 339 00:15:32,000 --> 00:15:34,040 ALANA: Thanks, Cal. 340 00:15:34,040 --> 00:15:36,320 I'm going to go all out and make sure what's on this plate 341 00:15:36,320 --> 00:15:37,680 is something that is worthy of being 342 00:15:37,680 --> 00:15:40,040 in the business class for Qatar Airways, 343 00:15:40,040 --> 00:15:42,120 but it's also bringing a little bit of Queensland 344 00:15:42,120 --> 00:15:44,920 onto the dish as well with some beautiful bugs. 345 00:15:44,920 --> 00:15:47,400 So it's kind of a global-flavoured dish 346 00:15:47,400 --> 00:15:50,320 but, you know, thinking of home while I'm cooking it. 347 00:15:51,560 --> 00:15:55,960 Putting your life on hold and being away from family 348 00:15:55,960 --> 00:15:59,200 is a huge sacrifice to make. 349 00:15:59,200 --> 00:16:02,240 To be here, I'm away from my kids, from my husband. 350 00:16:03,760 --> 00:16:06,520 You know, we eat Moreton Bay bugs all the time. 351 00:16:06,520 --> 00:16:10,880 So today I'm making bugs, caviar and saffron. 352 00:16:10,880 --> 00:16:13,960 My saffron buttermilk sauce is here. 353 00:16:13,960 --> 00:16:16,120 I'm just keeping that nice and warm at the moment. 354 00:16:16,120 --> 00:16:17,600 And I'm just working on my salad, 355 00:16:17,600 --> 00:16:19,960 just getting some really good knife work happening 356 00:16:19,960 --> 00:16:22,440 because that's what business class is all about. 357 00:16:22,440 --> 00:16:24,960 I'm just trying to make everything really finessed. 358 00:16:26,000 --> 00:16:28,320 The saffron buttermilk sauce is really going to give 359 00:16:28,320 --> 00:16:31,560 this earthiness flavour from the saffron, 360 00:16:31,560 --> 00:16:35,520 but that acidity and that really creamy, luxurious texture 361 00:16:35,520 --> 00:16:37,400 that would be absolutely delicious. 362 00:16:38,800 --> 00:16:40,160 Beautiful! 363 00:16:41,520 --> 00:16:42,760 CALLUM: Let's go, Lozzie. 364 00:16:45,080 --> 00:16:46,920 LAURA: I'm feeling good. My pasta dough is done. 365 00:16:46,920 --> 00:16:49,120 My stock is all done. I need to strain that off. 366 00:16:49,120 --> 00:16:51,640 It's just infusing. I need to strain my ricotta. 367 00:16:51,640 --> 00:16:54,040 I'm just cooking off all of my, like, little garnishes 368 00:16:54,040 --> 00:16:57,160 to go with the dish, so the mushrooms are both cooked off. 369 00:16:57,160 --> 00:16:59,520 I'm going to do the asparagus now. 370 00:16:59,520 --> 00:17:00,760 Laura! Hi. 371 00:17:00,760 --> 00:17:01,880 Hi, Laura. How's it going? 372 00:17:01,880 --> 00:17:02,920 Good. How are you guys? 373 00:17:02,920 --> 00:17:05,640 Yeah, good, good. So tell us what your dish is. 374 00:17:05,640 --> 00:17:07,800 Alright, so I'm doing a, uh, 375 00:17:07,800 --> 00:17:11,720 a ricotta, mushroom and white asparagus tortellini. 376 00:17:11,720 --> 00:17:12,960 Pasta. Yep. 377 00:17:12,960 --> 00:17:14,080 OK. Yep. 378 00:17:14,080 --> 00:17:16,160 I had pasta on the way here, and it was delicious, 379 00:17:16,160 --> 00:17:18,160 um, and it was a vegetarian option. 380 00:17:18,160 --> 00:17:21,080 And I just think sometimes maybe we get too excited 381 00:17:21,080 --> 00:17:22,760 by lobster and whatnot. 382 00:17:22,760 --> 00:17:24,600 So I'm going to get you excited by truffle. 383 00:17:24,600 --> 00:17:26,960 Oh, yeah. You've got quite a range of beautiful mushrooms. 384 00:17:26,960 --> 00:17:28,440 Yes, yes. Was it intentional 385 00:17:28,440 --> 00:17:30,480 to play to your strengths and do pasta? 386 00:17:30,480 --> 00:17:34,280 Absolutely, absolutely! Always intentional. 387 00:17:34,280 --> 00:17:36,240 It's a good one because you obviously won 388 00:17:36,240 --> 00:17:39,160 the business class ticket over here. I did. 389 00:17:39,160 --> 00:17:40,880 Sat on that plane, ate pasta, 390 00:17:40,880 --> 00:17:42,760 and now full circle. Yeah. Yep. 391 00:17:42,760 --> 00:17:43,880 You're cooking a pasta 392 00:17:43,880 --> 00:17:45,520 to win immunity... Yes. 393 00:17:45,520 --> 00:17:46,760 ..and maybe sit up the front again. 394 00:17:46,760 --> 00:17:48,640 I don't know if I can go back! 395 00:17:48,640 --> 00:17:50,640 Are you hoping to get used to the high life? 396 00:17:50,640 --> 00:17:52,960 I think I am. Well, there's only one way to get it. 397 00:17:52,960 --> 00:17:54,960 I know, and it's... Got to be the best pasta. 398 00:17:54,960 --> 00:17:56,040 Yes, I agree. Good luck. 399 00:17:56,040 --> 00:17:57,600 Good luck, Laura. Thank you. 400 00:17:59,480 --> 00:18:01,640 CALLUM: Beautiful-looking pasta, Lozzie, as always. 401 00:18:01,640 --> 00:18:03,480 Can you just remind me in two minutes 402 00:18:03,480 --> 00:18:04,880 to do something, Callum? Yep. 403 00:18:06,240 --> 00:18:08,720 The next thing I need to crack on to is my pasta work. 404 00:18:08,720 --> 00:18:10,200 I need to get a really good texture, 405 00:18:10,200 --> 00:18:13,920 make sure it's really silky-smooth, nice and thin, 406 00:18:13,920 --> 00:18:16,480 to make sure this dough is perfect. 407 00:18:16,480 --> 00:18:18,680 It's been two minutes, Loz, for that thing you needed reminded. 408 00:18:18,680 --> 00:18:20,040 Go, mate. 409 00:18:24,000 --> 00:18:27,200 JEAN-CHRISTOPHE: Ladies, this is your captain speaking. 410 00:18:27,200 --> 00:18:29,520 You have 40 minutes to go! 411 00:18:29,520 --> 00:18:31,680 Allez, allez! (APPLAUSE) 412 00:18:31,680 --> 00:18:34,320 SNEZ: Thank you, Chef. CALLUM: Smells great in here. 413 00:18:38,400 --> 00:18:40,120 Come on, Sare. Let's go, mate. 414 00:18:41,280 --> 00:18:43,320 Well, at least my lavash bread is cooking. 415 00:18:48,040 --> 00:18:49,400 JAMIE: Come on, finish strong. Come on. 416 00:18:53,080 --> 00:18:57,840 I know that I need to pivot, and I'm thinking 417 00:18:57,840 --> 00:19:01,560 I need to switch this to a warm dish. 418 00:19:01,560 --> 00:19:03,200 So I'm steering away from 419 00:19:03,200 --> 00:19:05,920 the beetroot ice-cream and beef tartare... 420 00:19:07,840 --> 00:19:11,520 ..and instead I'm going to do cauliflower puree 421 00:19:11,520 --> 00:19:13,760 with a seared piece of Wagyu, 422 00:19:13,760 --> 00:19:18,000 oysters, and also my lavash bread. 423 00:19:18,000 --> 00:19:21,720 I feel like this could be a really beautiful main course dish 424 00:19:21,720 --> 00:19:24,840 that could sit on a business class menu. 425 00:19:24,840 --> 00:19:26,280 I have so much to do. 426 00:19:26,280 --> 00:19:28,840 I need to move really quickly to pull this off. 427 00:19:34,120 --> 00:19:35,760 SNEZ: There's so much mess here. 428 00:19:38,320 --> 00:19:42,280 I'm stuffing these peppers with my vegetable mince. 429 00:19:42,280 --> 00:19:44,680 I have done my pommes puree 430 00:19:44,680 --> 00:19:47,240 and I'm starting to prep my scallops. 431 00:19:47,240 --> 00:19:48,320 Snez! 432 00:19:48,320 --> 00:19:50,480 Hello! How are you going? 433 00:19:50,480 --> 00:19:51,840 Ah, busy. Yeah? 434 00:19:51,840 --> 00:19:53,880 Tell us what you're making. I'm really excited. 435 00:19:53,880 --> 00:19:55,720 So, I'm making these beautiful scallops. 436 00:19:55,720 --> 00:19:57,600 So it's going to be pan-fried, seared scallops. 437 00:19:57,600 --> 00:19:59,360 Three in the middle. 438 00:19:59,360 --> 00:20:02,840 I'm making this kind of elegant harissa, velvety sauce 439 00:20:02,840 --> 00:20:04,680 that's going to be around. 440 00:20:04,680 --> 00:20:06,840 I'm going to have this, like, a tiny little pepper 441 00:20:06,840 --> 00:20:08,200 stuffed with this vegetable situation. 442 00:20:08,200 --> 00:20:10,640 Yeah, so, I'm going with kind of elegant scallops. 443 00:20:10,640 --> 00:20:12,800 How many scallops did you say? 444 00:20:12,800 --> 00:20:14,240 Three per person. Three per person. 445 00:20:14,240 --> 00:20:16,640 Yeah, because they're really jumbo. Mm, mm-hm. 446 00:20:16,640 --> 00:20:17,640 Yeah? Yeah. 447 00:20:19,360 --> 00:20:22,600 I guess the thing with scallops is it usually... 448 00:20:22,600 --> 00:20:24,760 It usually says to me "entree". 449 00:20:24,760 --> 00:20:26,120 Yeah. So it's about how 450 00:20:26,120 --> 00:20:31,040 you put this together to convince us that it is worthy of a main meal. 451 00:20:31,040 --> 00:20:33,360 OK, OK. OK? Just have a think about that. 452 00:20:36,800 --> 00:20:39,600 When I think about it, I actually never had scallops as a main dish. 453 00:20:41,800 --> 00:20:42,880 So I'm frazzled. 454 00:20:43,920 --> 00:20:45,240 There's only 20 minutes to go, 455 00:20:45,240 --> 00:20:47,760 and I really need to pivot as soon as possible. 456 00:21:03,280 --> 00:21:06,400 Who, Andy? Please, tell us what's going on. 457 00:21:06,400 --> 00:21:09,120 We've got Laura. So, as a little nod to her trip over here, 458 00:21:09,120 --> 00:21:11,360 she had a pasta dish in business class, 459 00:21:11,360 --> 00:21:12,600 so she's going to do a pasta dish. 460 00:21:12,600 --> 00:21:16,760 She's going to do a ricotta and mushroom tortellini. 461 00:21:16,760 --> 00:21:18,040 Yeah. So quite simple for Laura. 462 00:21:18,040 --> 00:21:21,120 You know, she's normally pushing the boundaries with, you know, 463 00:21:21,120 --> 00:21:23,040 a bit of edginess, but she's like no, no, 464 00:21:23,040 --> 00:21:25,280 I just want to do simple, perfectly. 465 00:21:25,280 --> 00:21:27,120 SOFIA: I feel like there's almost always a pasta option 466 00:21:27,120 --> 00:21:28,960 when you're on a flight. And veggo as well. 467 00:21:28,960 --> 00:21:31,280 Yeah, of course. POH: Yeah, yeah, yeah, yeah. 468 00:21:31,280 --> 00:21:35,520 OK. Next, Depinder. She's doing a dry prawn curry. 469 00:21:35,520 --> 00:21:37,040 She's got a banana bread, 470 00:21:37,040 --> 00:21:38,880 which is very interesting. Yes. 471 00:21:38,880 --> 00:21:41,520 It's like a savoury? Yeah. Savoury banana bread. 472 00:21:41,520 --> 00:21:43,760 So I think it sounds really good. 473 00:21:43,760 --> 00:21:47,040 The only thing is I think she needs to get her spice under control 474 00:21:47,040 --> 00:21:48,280 so that it's easy to eat. 475 00:21:48,280 --> 00:21:50,520 Yeah. OK. Snez. She really wants it to have 476 00:21:50,520 --> 00:21:53,080 this lovely lightness and freshness, which I love. 477 00:21:53,080 --> 00:21:55,040 and plenty of vegetables, 478 00:21:55,040 --> 00:21:58,160 but we're questioning whether the three scallops is 479 00:21:58,160 --> 00:22:01,120 sort of more indicative of an entree. Yeah! 480 00:22:01,120 --> 00:22:03,640 So she's kind of thinking that through and working it out 481 00:22:03,640 --> 00:22:05,320 as she goes on. Interesting. 482 00:22:06,360 --> 00:22:07,440 OK. What do I do now? 483 00:22:09,120 --> 00:22:11,400 Judges visit my bench, and they're a bit concerned 484 00:22:11,400 --> 00:22:13,960 because they think scallops are mainly for an entree. 485 00:22:15,840 --> 00:22:19,880 So I'm thinking, what can I do to kind of pivot and to change? 486 00:22:22,080 --> 00:22:23,520 I'm going to check that protein. 487 00:22:24,920 --> 00:22:26,800 So I look in the fridge... 488 00:22:26,800 --> 00:22:28,600 I might get a fish. 489 00:22:28,600 --> 00:22:30,440 ..and I decide, instead of scallops, 490 00:22:30,440 --> 00:22:32,680 serve the pan-fried fish with the rest of my ingredients. 491 00:22:32,680 --> 00:22:34,560 It's going to work beautifully with the pommes puree, 492 00:22:34,560 --> 00:22:37,000 stuffed peppers and harissa-inspired sauce. 493 00:22:37,000 --> 00:22:40,200 BEN: Nice work, Snez. Keep going. CALLUM: Nice work, Snezza. 494 00:22:40,200 --> 00:22:42,880 I never filleted a fish so quickly. I need a perfect shape. 495 00:22:42,880 --> 00:22:44,760 I need it perfectly pin-boned. 496 00:22:44,760 --> 00:22:46,440 You've got this, Snezzie. 497 00:22:46,440 --> 00:22:49,520 Yeah, I need a perfect piece of fish on that plate. 498 00:22:49,520 --> 00:22:50,720 That's very good. 499 00:22:57,280 --> 00:22:58,880 We're at the business end of the challenge. 500 00:22:58,880 --> 00:23:00,680 You've got 15 minutes to go! 501 00:23:00,680 --> 00:23:02,880 (APPLAUSE) Yeah! 502 00:23:08,320 --> 00:23:11,080 I feel like that went all the way down into the garden. 503 00:23:11,080 --> 00:23:13,120 They were rushing down there! Yeah. 504 00:23:13,120 --> 00:23:15,000 Someone now thinks they're missing a flight! 505 00:23:15,000 --> 00:23:17,400 (LAUGHTER) 506 00:23:23,000 --> 00:23:25,720 Depinder. So you've got rice? I've got rice, 507 00:23:25,720 --> 00:23:27,160 which I'm just finishing off now. 508 00:23:27,160 --> 00:23:29,000 Prawns? I've got prawns, yep. 509 00:23:29,000 --> 00:23:30,920 And I'm going to do these banana breads 510 00:23:30,920 --> 00:23:33,360 and I've got a mango pachadi, chopped. 511 00:23:33,360 --> 00:23:35,360 I'm very excited for this banana bread. 512 00:23:35,360 --> 00:23:38,120 OK. OK. Thank you. I hope I can do it properly. That's the only thing. 513 00:23:38,120 --> 00:23:40,920 It'll be such an interesting thing on a business class menu as well, 514 00:23:40,920 --> 00:23:43,440 because I think instantly people would have that intrigue. 515 00:23:43,440 --> 00:23:44,440 It's a great idea. 516 00:23:46,840 --> 00:23:49,640 These banana breads are going to take this to the next level. 517 00:23:49,640 --> 00:23:52,000 It is NOT your usual banana bread. 518 00:23:52,000 --> 00:23:54,440 It looks exactly like a puri, 519 00:23:54,440 --> 00:23:56,960 but when you fry it, it puffs up. 520 00:23:56,960 --> 00:23:58,320 There we go. 521 00:23:58,320 --> 00:23:59,800 Wow! 522 00:23:59,800 --> 00:24:02,840 POH: I'm so fascinated to taste this banana bread. 523 00:24:02,840 --> 00:24:04,880 I've made these breads before. They're delicious. 524 00:24:06,440 --> 00:24:10,600 They have a hint of banana without it being too overpowering. 525 00:24:10,600 --> 00:24:13,200 The curry's delicious. It's like sweet-and-sour. 526 00:24:13,200 --> 00:24:15,840 Exactly what I promised. It's luxe, it's comfort, 527 00:24:15,840 --> 00:24:17,360 and it's packed full of flavour. 528 00:24:17,360 --> 00:24:19,160 So I think it's a really good combo for, 529 00:24:19,160 --> 00:24:21,160 like, a business class flight. 530 00:24:21,160 --> 00:24:23,400 Like, if I got that on my flight, I would be pretty bloody stoked. 531 00:24:24,600 --> 00:24:26,720 I don't want to get ahead of myself, 532 00:24:26,720 --> 00:24:29,200 but I'm quietly confident in the dish. 533 00:24:29,200 --> 00:24:30,600 CALLUM: Looks awesome, Deeps. 534 00:24:32,640 --> 00:24:35,720 Time is running out. Seven minutes to go! 535 00:24:35,720 --> 00:24:38,240 (CONTESTANTS EXCLAIM AND CLAP) CALLUM: Seven minutes to go, Lozzie. 536 00:24:43,640 --> 00:24:46,320 Come on, Pindy, let's bring it home. Let's go, Snez dawg. 537 00:24:46,320 --> 00:24:47,800 OK. 538 00:24:49,920 --> 00:24:52,080 I'm feeling like I'm in a great spot at the moment. 539 00:24:52,080 --> 00:24:54,080 My salad's sitting there, ready to go. 540 00:24:56,000 --> 00:24:59,320 My couscous is super fluffy. 541 00:24:59,320 --> 00:25:05,200 My saffron buttermilk sauce has so much punchy saffron flavour in it 542 00:25:05,200 --> 00:25:07,880 and I've got my bugs poaching in burnt butter. 543 00:25:07,880 --> 00:25:09,200 One more minute. 544 00:25:09,200 --> 00:25:12,280 It's really tricky to get the perfect cook on bugs, 545 00:25:12,280 --> 00:25:16,800 and it's such a fine line between overcooking or undercooking. 546 00:25:16,800 --> 00:25:17,840 Anything over, 547 00:25:17,840 --> 00:25:20,120 and they're going to start to have that floury texture 548 00:25:20,120 --> 00:25:22,520 but I also need to make sure that they're not raw. 549 00:25:32,240 --> 00:25:33,920 Perfect. That's great. 550 00:25:33,920 --> 00:25:35,760 I'm so happy. 551 00:25:35,760 --> 00:25:39,760 I can feel that they are perfectly cooked all the way through. 552 00:25:39,760 --> 00:25:42,200 The cooking in that burnt butter sauce gives them 553 00:25:42,200 --> 00:25:46,200 that beautiful, caramelised, charry flavour. 554 00:25:46,200 --> 00:25:47,960 Plate, perfect. 555 00:25:47,960 --> 00:25:50,560 Now that all my elements are ready, I need to start plating up 556 00:25:50,560 --> 00:25:53,360 because I want to make sure that this dish looks 557 00:25:53,360 --> 00:25:54,920 business class-worthy. 558 00:25:54,920 --> 00:25:56,600 How do I want to plate this? 559 00:25:56,600 --> 00:26:00,520 I feel like it's the perfect opportunity to showcase my skills 560 00:26:00,520 --> 00:26:01,680 as a food stylist. 561 00:26:04,800 --> 00:26:07,040 Working as a food stylist, 562 00:26:07,040 --> 00:26:10,240 I really want to bring all of that experience into this dish 563 00:26:10,240 --> 00:26:13,600 to make it look appealing and beautiful. 564 00:26:14,920 --> 00:26:17,200 JAMIE: Alana, is that caviar? (CHUCKLES) 565 00:26:17,200 --> 00:26:18,960 Why not? BEN: It's business time! 566 00:26:18,960 --> 00:26:20,680 Yeah, it's business class! Of course it's caviar! 567 00:26:20,680 --> 00:26:22,160 Nothing says bizzy like that. 568 00:26:23,680 --> 00:26:27,560 The way I plate it up and then serve it to the judges with this sauce, 569 00:26:27,560 --> 00:26:29,520 that's what's going to elevate it to the next level. 570 00:26:29,520 --> 00:26:31,440 It's definitely something I would order 571 00:26:31,440 --> 00:26:33,280 if I was sitting in business class 572 00:26:33,280 --> 00:26:36,240 and that's what I plan on doing on the way home. (LAUGHS) 573 00:26:36,240 --> 00:26:39,200 LAURA: Manifesting. Manifesting! 574 00:26:39,200 --> 00:26:42,280 I am absolutely manifesting right now. 575 00:26:44,600 --> 00:26:46,400 Five minutes to go. 576 00:26:46,400 --> 00:26:47,840 My pasta is still cooking 577 00:26:47,840 --> 00:26:50,520 and the mushroom stock has been bubbling away 578 00:26:50,520 --> 00:26:53,320 for almost this whole cook now, so I'm straining that off. 579 00:26:53,320 --> 00:26:55,200 I need to emulsify that with butter 580 00:26:55,200 --> 00:26:57,840 to get it really, really rich and decadent, 581 00:26:57,840 --> 00:26:59,120 so this sauce has got body. 582 00:26:59,120 --> 00:27:02,800 There's so much pressure right now. This dish has to be so perfect. 583 00:27:02,800 --> 00:27:03,840 Immunity is on the line. 584 00:27:03,840 --> 00:27:05,640 I do not want to be in the elimination. 585 00:27:05,640 --> 00:27:07,680 Like, it's a one in four chance of going home. 586 00:27:07,680 --> 00:27:10,800 I'd rather not put myself in that situation. 587 00:27:10,800 --> 00:27:11,840 JAMIE: Good? 588 00:27:15,320 --> 00:27:17,760 My pasta is perfectly al dente, 589 00:27:17,760 --> 00:27:20,040 and I've decided to make a quick tarragon oil 590 00:27:20,040 --> 00:27:22,000 to really tie this dish together. 591 00:27:22,000 --> 00:27:23,240 I'm trying to elevate the flavours, 592 00:27:23,240 --> 00:27:25,400 make sure everything is singing and shining. 593 00:27:25,400 --> 00:27:27,840 Now it's time to start plating my dish. 594 00:27:27,840 --> 00:27:29,440 Ooh-la-la! 595 00:27:29,440 --> 00:27:33,000 My oil. I'm not going to have time for my oil. 596 00:27:33,000 --> 00:27:35,320 Time is running out I'm absolutely frantic. 597 00:27:35,320 --> 00:27:37,560 I got my peppers. It just came out of the oven. 598 00:27:37,560 --> 00:27:39,320 They look delicious. 599 00:27:39,320 --> 00:27:41,600 I got my pommes puree in a piping bag. 600 00:27:41,600 --> 00:27:43,840 OK. Still got here. 601 00:27:43,840 --> 00:27:47,440 I got my sauce finished off and I got my lightly pickled vegetables. 602 00:27:49,560 --> 00:27:52,520 Now I need to cook the fish. 603 00:27:52,520 --> 00:27:56,160 I had to pivot, so it's really going to come down to the wire. 604 00:27:57,760 --> 00:27:58,840 One minute left! 605 00:28:00,000 --> 00:28:01,160 (SCATTERED APPLAUSE) 606 00:28:07,440 --> 00:28:08,640 Muscles, Benny. 607 00:28:10,200 --> 00:28:12,640 Go on, Benny. It's... 608 00:28:15,520 --> 00:28:17,160 There you go. Thank you. 609 00:28:22,600 --> 00:28:24,200 SARAH: I'm happy that I pivoted. 610 00:28:24,200 --> 00:28:27,720 I feel like this definitely leans more into the brief. 611 00:28:27,720 --> 00:28:31,840 I've got my creamy cauliflower puree on the base 612 00:28:31,840 --> 00:28:34,240 that eye fillet in the centre, 613 00:28:34,240 --> 00:28:39,320 I've got my court bouillon-poached oysters around the beef 614 00:28:39,320 --> 00:28:41,400 and then finishing with my lavash bread. 615 00:28:41,400 --> 00:28:43,400 Today was a bit of a rough cook, 616 00:28:43,400 --> 00:28:45,960 but I managed to get a dish plated today. 617 00:28:45,960 --> 00:28:49,120 I think, you know, it's a dish that is complete 618 00:28:49,120 --> 00:28:52,600 and has a lot of different elements and textures on there. 619 00:28:52,600 --> 00:28:55,120 I'm happy and I hope I've done enough. 620 00:28:55,120 --> 00:28:58,320 This is for your ticket into the top seven! 621 00:28:58,320 --> 00:28:59,640 10... 622 00:28:59,640 --> 00:29:02,880 OTHER JUDGES JOIN COUNTDOWN: Nine, eight, seven, six, 623 00:29:02,880 --> 00:29:05,200 five, four, 624 00:29:05,200 --> 00:29:08,320 three, two, one. 625 00:29:08,320 --> 00:29:10,560 That's it! (JUDGES APPLAUD) 626 00:29:10,560 --> 00:29:12,520 CALLUM: Well done, everyone. 627 00:29:12,520 --> 00:29:13,600 SNEZ: Oh, my goodness. 628 00:29:13,600 --> 00:29:15,400 Well done. Well done. Oh! 629 00:29:15,400 --> 00:29:17,000 Well done. Well done. 630 00:29:17,000 --> 00:29:19,280 Oof! (GIGGLES) 631 00:29:20,280 --> 00:29:23,120 DEPINDER: I feel really, really good. I am super pumped. 632 00:29:23,120 --> 00:29:24,560 I'm very happy with the flavours, 633 00:29:24,560 --> 00:29:27,880 but it all comes down to the judges and if they love it or not. 634 00:29:28,840 --> 00:29:31,520 From the time I entered this competition, 635 00:29:31,520 --> 00:29:36,080 all I can think of is beating my old score. 636 00:29:36,080 --> 00:29:38,840 I was top eight in my season and we're at top eight now, 637 00:29:38,840 --> 00:29:40,200 so if I win this immunity, 638 00:29:40,200 --> 00:29:42,720 it's probably the biggest milestone for me. 639 00:29:56,160 --> 00:30:00,280 Such a fitting challenge for our last cook in Doha. 640 00:30:00,280 --> 00:30:03,400 And a lot to play for, right? Yeah. On both ends of the spectrum. 641 00:30:03,400 --> 00:30:06,000 You know, we've thrown a little sweetener in there. 642 00:30:06,000 --> 00:30:08,800 The winner doesn't just get immunity from Sunday's elimination, 643 00:30:08,800 --> 00:30:11,560 but they get business class back to Australia. 644 00:30:11,560 --> 00:30:14,120 And then, on the other end of the spectrum, 645 00:30:14,120 --> 00:30:16,920 there's one in four chance that someone will be going home 646 00:30:16,920 --> 00:30:18,000 at Sunday's eliminations. 647 00:30:18,000 --> 00:30:20,200 You really want this immunity, right? Yeah. 648 00:30:23,720 --> 00:30:25,560 Good luck, Loz. 649 00:30:25,560 --> 00:30:28,360 I feel like I have put so much into this cook. 650 00:30:28,360 --> 00:30:30,960 I think it's a really, really good dish. 651 00:30:30,960 --> 00:30:33,880 It's got all the things that you want in business class, 652 00:30:33,880 --> 00:30:36,360 all those luxuries, ingredients, 653 00:30:36,360 --> 00:30:40,320 I mean, truffles in business class - I'd be pretty happy! (CHUCKLES) 654 00:30:40,320 --> 00:30:41,360 Hello! 655 00:30:41,360 --> 00:30:42,360 Hello! 656 00:30:42,360 --> 00:30:43,680 Hi. 657 00:30:43,680 --> 00:30:45,280 Oh. 658 00:30:45,280 --> 00:30:46,640 Oooooh! 659 00:30:48,280 --> 00:30:49,680 Laura, what's the dish? 660 00:30:50,960 --> 00:30:54,280 Ricotta and mushroom tortelloni. 661 00:30:54,280 --> 00:30:56,320 I think the vegetarian meals are always just, like, 662 00:30:56,320 --> 00:30:58,800 kind of sometimes pushed to the side. 663 00:30:58,800 --> 00:31:01,280 People get excited by, say, like, the lobster or the Wagyu 664 00:31:01,280 --> 00:31:04,400 and I was like, I saw the mushrooms, I saw the morels 665 00:31:04,400 --> 00:31:06,040 and then the truffles were sitting next to it, 666 00:31:06,040 --> 00:31:08,360 and I was like, "Let's just go all out." 667 00:31:15,960 --> 00:31:17,000 Whoa! 668 00:31:20,160 --> 00:31:23,440 And I'll just truffle you as well. Stop it! 669 00:31:23,440 --> 00:31:27,040 This is SO fancy. (CHUCKLES) 670 00:31:28,120 --> 00:31:30,400 I don't know how much you want, but we'll stop there. 671 00:31:30,400 --> 00:31:34,240 JEAN-CHRISTOPHE: Oh, my gosh. The smell! 672 00:31:34,240 --> 00:31:36,040 Alright, Laura, it looks the business. 673 00:31:36,040 --> 00:31:39,240 Let's see if it TASTES the business. Thank you. Enjoy! 674 00:31:39,240 --> 00:31:40,360 Thank you. Thank you. 675 00:32:00,440 --> 00:32:02,240 Mmmm-mm! 676 00:32:05,600 --> 00:32:07,240 Mm. 677 00:32:09,400 --> 00:32:11,720 Oh, man. That is LUXURY! 678 00:32:11,720 --> 00:32:13,840 Isn't it? Luxury! 679 00:32:13,840 --> 00:32:16,000 And I think that this simplicity, 680 00:32:16,000 --> 00:32:18,520 just done perfectly... Mm-hm. 681 00:32:18,520 --> 00:32:21,680 ..and for me, the sauce, that is where the money is. 682 00:32:22,720 --> 00:32:26,360 Not on the truffle. Not on all the white asparagus and the mushrooms. 683 00:32:26,360 --> 00:32:29,720 It's the sauce. It is heavenly. It is luxury. 684 00:32:29,720 --> 00:32:34,440 It is all the things that you want and expect in a business class meal. 685 00:32:34,440 --> 00:32:38,640 I would book a business class flight just to get my hands on this pasta. 686 00:32:39,760 --> 00:32:42,320 And I think that's what it's all about, right? 687 00:32:42,320 --> 00:32:45,720 You feel spoilt and you feel like your money's well spent. 688 00:32:45,720 --> 00:32:48,640 And when you can do that on a plane, that's incredible. 689 00:32:48,640 --> 00:32:49,640 Mm. 690 00:32:50,960 --> 00:32:54,240 This is a top dish. 691 00:32:54,240 --> 00:32:59,720 Not just in the look, in the taste, the textures but also in the ratio. 692 00:33:01,120 --> 00:33:05,920 And what she did is to get this pasta work which is fantastic, 693 00:33:05,920 --> 00:33:09,320 and to use this white butter asparagus 694 00:33:09,320 --> 00:33:12,280 to get that sourness to peak into the dish. 695 00:33:12,280 --> 00:33:14,760 The truffle is royalty. 696 00:33:14,760 --> 00:33:17,080 She is a star. 697 00:33:18,400 --> 00:33:21,200 Was that three table...? Three. 698 00:33:21,200 --> 00:33:22,840 Laura, bravo! 699 00:33:25,240 --> 00:33:27,320 Good luck! Good luck. Good luck, Alana. 700 00:33:28,320 --> 00:33:30,760 I'm so happy with myself. 701 00:33:30,760 --> 00:33:34,360 This is a business class dish. 702 00:33:34,360 --> 00:33:36,040 It reminds me of home 703 00:33:36,040 --> 00:33:39,080 and the Moreton Bay bugs that we'd get in Brissie. 704 00:33:39,080 --> 00:33:41,920 I really feel this could get me the number one spot today 705 00:33:41,920 --> 00:33:43,200 and get me immunity. 706 00:33:43,200 --> 00:33:44,360 Here we go. 707 00:33:44,360 --> 00:33:47,040 Ooh. Ooh. 708 00:33:47,040 --> 00:33:50,160 Ooh. Look at the colour. It looks like sunshine. 709 00:33:50,160 --> 00:33:51,440 Wow. 710 00:33:51,440 --> 00:33:52,520 Wow. 711 00:33:53,880 --> 00:33:55,080 What have you made, Alana? 712 00:33:56,480 --> 00:33:57,920 Burnt butter bugs 713 00:33:57,920 --> 00:34:01,480 with saffron buttermilk sauce and caviar. 714 00:34:03,560 --> 00:34:06,280 Ooh, enticing. Very enticing. 715 00:34:07,320 --> 00:34:09,480 We'll taste it, Alana. Thank you. Thank you. 716 00:34:09,480 --> 00:34:11,720 Thanks, Alana. JEAN-CHRISTOPHE: Thank you. Well done. 717 00:34:20,040 --> 00:34:22,440 Cool. Thank you. 718 00:34:39,080 --> 00:34:41,800 When the dish landed, I thought it really looked the part. 719 00:34:43,480 --> 00:34:46,200 All those beautiful colours and premium ingredients 720 00:34:46,200 --> 00:34:48,520 like the bug and the caviar, 721 00:34:48,520 --> 00:34:51,640 and just the way it was plated was really lovely as well. 722 00:34:53,200 --> 00:34:55,400 And also that saffron and the buttermilk, 723 00:34:55,400 --> 00:34:56,640 I actually love that pairing, 724 00:34:56,640 --> 00:34:59,000 because that acidity from the buttermilk 725 00:34:59,000 --> 00:35:01,240 and the saffron go really beautifully together. 726 00:35:01,240 --> 00:35:02,680 I absolutely loved it. 727 00:35:03,880 --> 00:35:06,000 Fitting for business class, definitely. 728 00:35:06,000 --> 00:35:09,160 I loved the look of this rippled saffron sauce. 729 00:35:09,160 --> 00:35:10,560 The colour was amazing. 730 00:35:10,560 --> 00:35:13,600 And, you know, to cook down those bug heads and shells, 731 00:35:13,600 --> 00:35:17,000 and to cut it with the buttermilk and the saffron, 732 00:35:17,000 --> 00:35:18,680 it really did look the part. 733 00:35:18,680 --> 00:35:20,480 The couscous did its job. 734 00:35:20,480 --> 00:35:23,920 It was just there to basically give a little bit more substance to the dish, 735 00:35:23,920 --> 00:35:26,320 but it just sucked all that sauce up, which was great. 736 00:35:27,840 --> 00:35:30,280 Super attractive dish from Alana. 737 00:35:31,480 --> 00:35:33,080 It screams luxury. 738 00:35:33,080 --> 00:35:35,640 Her bug was perfectly cooked. 739 00:35:35,640 --> 00:35:39,360 And then I love the little salad number she's got on the side there. 740 00:35:39,360 --> 00:35:41,920 It does taste a bit like a trip around the world 741 00:35:41,920 --> 00:35:45,280 with that baby fennel and the little zucchinis in there, 742 00:35:45,280 --> 00:35:46,920 a bit of mint, 743 00:35:46,920 --> 00:35:49,840 and then those bright tart bursts from the currants. 744 00:35:49,840 --> 00:35:51,320 That was a really good move. 745 00:35:52,720 --> 00:35:53,840 Go, Sarah. Good luck, Sarah. 746 00:35:53,840 --> 00:35:55,120 Good luck. Thanks. Good luck. 747 00:35:56,440 --> 00:35:59,720 I have definitely put a lot of pressure on myself 748 00:35:59,720 --> 00:36:01,880 throughout this competition. 749 00:36:03,040 --> 00:36:06,960 And I love to be quite conceptual with my cooking, 750 00:36:06,960 --> 00:36:09,320 but today I don't want to miss the brief. 751 00:36:11,160 --> 00:36:12,640 Hi. Sarah. 752 00:36:12,640 --> 00:36:14,880 Hi, Sarah. Hey, Sarah. Hi, Sarah. 753 00:36:14,880 --> 00:36:17,960 So I pivoted and changed and did a different dish. 754 00:36:21,840 --> 00:36:24,000 I just hope I made the right decision. 755 00:36:39,480 --> 00:36:41,680 Sarah, what have you made? 756 00:36:41,680 --> 00:36:45,240 Seared eye fillet with cauliflower puree, 757 00:36:45,240 --> 00:36:48,000 pickled cauliflower, oysters... 758 00:36:50,120 --> 00:36:51,360 ..and lavash bread. 759 00:36:52,600 --> 00:36:55,360 Now, that was obviously a tough cook for you. 760 00:36:55,360 --> 00:36:57,360 Are you feeling the pressure? How are you going? 761 00:36:59,440 --> 00:37:01,720 Yeah, I think I just got in my head again in the cook and... 762 00:37:02,720 --> 00:37:05,040 Well, I was confident in my idea, 763 00:37:05,040 --> 00:37:09,120 but then for the challenge today and the pivot, 764 00:37:09,120 --> 00:37:11,640 just...the pressure got me for sure. 765 00:37:11,640 --> 00:37:14,200 You did an incredible job to pull through that. Really. 766 00:37:14,200 --> 00:37:16,160 Thanks so much, Sarah. We'll taste your dish. Thanks. 767 00:37:16,160 --> 00:37:18,160 Thank you. Thanks, Sarah. Thank you, Sarah. 768 00:37:18,160 --> 00:37:20,440 Do you know what? I... 769 00:37:20,440 --> 00:37:21,960 I know this was a pivot, 770 00:37:21,960 --> 00:37:24,320 but I think an eye fillet actually lends itself far more 771 00:37:24,320 --> 00:37:27,040 to a business class menu than a steak tartare. 772 00:37:27,040 --> 00:37:30,040 Absolutely. So glad she cooked the steak. 773 00:37:30,040 --> 00:37:32,080 It is still quite conceptual. Yeah. 774 00:37:32,080 --> 00:37:33,440 Like, with steak and oysters, 775 00:37:33,440 --> 00:37:35,800 I don't think it's going to be everyone's cup of tea 776 00:37:35,800 --> 00:37:36,880 if they saw that on the menu. 777 00:37:39,840 --> 00:37:42,200 That's... That's rare. 778 00:37:42,200 --> 00:37:44,400 That's blue. That's blue. Yeah. 779 00:38:05,400 --> 00:38:08,240 As with a lot of Sarah's dishes, 780 00:38:08,240 --> 00:38:12,320 I feel like if she had time to develop this, 781 00:38:12,320 --> 00:38:14,800 there is something definitely here. 782 00:38:14,800 --> 00:38:17,160 I actually love the oysters with the steak. 783 00:38:18,360 --> 00:38:21,920 And I don't know whether it's in the form of what she wanted originally, 784 00:38:21,920 --> 00:38:24,360 which was a tartare, like a raw-on-raw dish. 785 00:38:24,360 --> 00:38:27,920 But as it stands, I still think that, for the general public, 786 00:38:27,920 --> 00:38:30,440 it would be very texturally challenging. 787 00:38:32,360 --> 00:38:35,360 The steak is blue and then we've got the oyster... 788 00:38:36,720 --> 00:38:39,040 It's just got that really slippery texture 789 00:38:39,040 --> 00:38:42,280 that I think a lot of people would find... 790 00:38:42,280 --> 00:38:45,160 ..yeah, kind of difficult. 791 00:38:45,160 --> 00:38:46,960 I have to be honest with you. 792 00:38:46,960 --> 00:38:50,120 I don't know if I like it or if I dislike it. 793 00:38:51,400 --> 00:38:56,200 What I like very much is the sense of originality. 794 00:38:56,200 --> 00:38:59,440 It's something I've never experienced - 795 00:38:59,440 --> 00:39:02,400 beef, cauliflower... (LAUGHS) 796 00:39:02,400 --> 00:39:05,560 ..za'atar and oysters. 797 00:39:05,560 --> 00:39:07,880 Yeah, it's quite unusual. 798 00:39:09,600 --> 00:39:11,440 Good luck. Good luck, Snez dawg. 799 00:39:11,440 --> 00:39:13,480 Good luck, Snezzle. See you soon. 800 00:39:13,480 --> 00:39:16,440 I want this immunity, and I want to fly business class. 801 00:39:16,440 --> 00:39:19,640 I'm actually pretty happy to present this dish to judges. 802 00:39:19,640 --> 00:39:21,680 It looks business class. It looks elegant. 803 00:39:21,680 --> 00:39:24,960 It's inviting. It's also heart-warming. 804 00:39:24,960 --> 00:39:26,320 It's potato and fish. 805 00:39:26,320 --> 00:39:28,000 I'll order it. 806 00:39:31,000 --> 00:39:34,240 A smile on your face, Snez, after a pretty turbulent cook. 807 00:39:34,240 --> 00:39:36,280 Always turbulent. Yeah. 808 00:39:36,280 --> 00:39:38,360 There was scallops, now there's fish. 809 00:39:38,360 --> 00:39:40,480 Yep. What did you finish up with? 810 00:39:42,000 --> 00:39:44,160 Pan-fried sheri, 811 00:39:44,160 --> 00:39:46,640 stuffed peppers, pommes puree, 812 00:39:46,640 --> 00:39:49,560 and a harissa-inspired little sauce. 813 00:39:54,600 --> 00:39:57,520 Do you think this could get you, A, immunity 814 00:39:57,520 --> 00:39:59,360 but, B, a business class ticket home? 815 00:39:59,360 --> 00:40:00,760 Please! 816 00:40:00,760 --> 00:40:02,640 Um, it looks like a business class dish, 817 00:40:02,640 --> 00:40:04,160 and hopefully I get to fly 818 00:40:04,160 --> 00:40:06,560 and experience all the business class dishes there. 819 00:40:06,560 --> 00:40:08,760 But then so many good cooks here with me here today 820 00:40:08,760 --> 00:40:11,800 and everybody wants that immunity, so we'll see. 821 00:40:11,800 --> 00:40:13,640 We will see. Thank you. 822 00:40:13,640 --> 00:40:14,640 Cheers. Enjoy. 823 00:40:14,640 --> 00:40:16,120 Thanks, Snez. 824 00:40:17,720 --> 00:40:18,840 Hm. 825 00:40:20,600 --> 00:40:23,600 I think this looks so much more like a main 826 00:40:23,600 --> 00:40:25,800 than it would have if she put scallops on the plate. 827 00:40:25,800 --> 00:40:27,760 Just the way she sort of piped the pommes puree 828 00:40:27,760 --> 00:40:29,600 and the brunoise on her little pickled salad, 829 00:40:29,600 --> 00:40:31,360 like that...that level of detail... Yeah. 830 00:40:31,360 --> 00:40:33,520 ..I think is what makes it a little bit classier. 831 00:40:33,520 --> 00:40:34,960 Yeah. 832 00:40:50,400 --> 00:40:52,680 Uh, really great decision to move to fish 833 00:40:52,680 --> 00:40:54,600 instead of the scallops for Snez. 834 00:40:54,600 --> 00:40:56,320 I thought the fish was cooked so nicely. 835 00:40:57,680 --> 00:41:00,400 The harissa sauce was spectacular, 836 00:41:00,400 --> 00:41:03,600 like the flavour that was kind of drawing me back 837 00:41:03,600 --> 00:41:04,800 for more and more and more. 838 00:41:04,800 --> 00:41:07,280 And the pepper was delicious. 839 00:41:07,280 --> 00:41:08,400 I think she's nailed it. 840 00:41:09,960 --> 00:41:15,040 I do feel like when you're designing a meal for a business class flight, 841 00:41:15,040 --> 00:41:16,520 you do want it to be a crowd pleaser, 842 00:41:16,520 --> 00:41:18,120 and I think this dish would make 843 00:41:18,120 --> 00:41:21,360 a majority of business class customers really happy. 844 00:41:21,360 --> 00:41:24,080 It's very fresh, very inviting. 845 00:41:24,080 --> 00:41:27,800 So I think she's absolutely ticked the brief. 846 00:41:27,800 --> 00:41:33,400 I think Snez delivered a plate which is quite engaging. 847 00:41:33,400 --> 00:41:35,840 The fish is superbly well cooked. 848 00:41:35,840 --> 00:41:38,640 I like the touch of the garlic and the bit of lemon 849 00:41:38,640 --> 00:41:40,720 at the last minute with the pommes puree. 850 00:41:41,800 --> 00:41:44,960 I would have liked to have more, more carbs, 851 00:41:44,960 --> 00:41:48,160 and I think we do want more carbs when we're travelling. 852 00:41:49,120 --> 00:41:52,160 Good luck, babes. Good luck. Good luck. 853 00:41:52,160 --> 00:41:54,000 I pushed myself so hard today 854 00:41:54,000 --> 00:41:57,720 because I want to showcase fine dining Indian cuisine. 855 00:41:57,720 --> 00:42:00,680 Hello. Hi, Depinder. Hey, guys. 856 00:42:00,680 --> 00:42:02,840 I'm really confident with my flavours. 857 00:42:02,840 --> 00:42:06,640 I just hope it's elevated enough to win this immunity. 858 00:42:06,640 --> 00:42:09,200 Depinder, tell us, what is your dish? 859 00:42:12,160 --> 00:42:14,760 Prawn sukka 860 00:42:14,760 --> 00:42:16,520 with some tempered rice, 861 00:42:16,520 --> 00:42:19,200 banana balloon bread on top 862 00:42:19,200 --> 00:42:20,800 and some mango pachadi. 863 00:42:22,240 --> 00:42:24,520 So, I was top eight in my season. 864 00:42:24,520 --> 00:42:26,400 And if I get immunity today... 865 00:42:26,400 --> 00:42:27,800 Ah, I like it. 866 00:42:27,800 --> 00:42:30,360 Yeah, it's been playing on my mind this whole week 867 00:42:30,360 --> 00:42:33,360 and I'm, like, it would mean the world to me, yeah. 868 00:42:33,360 --> 00:42:36,600 Alright, Depinder, let's see if this dish helps you beat your MasterChef milestone. 869 00:42:36,600 --> 00:42:38,360 Oh, thank you, guys. We're going to try it. 870 00:42:38,360 --> 00:42:40,160 Enjoy. Thanks, guys. Thanks, Depinder. Thank you. 871 00:42:55,000 --> 00:42:58,720 Imagine if the flight attendant brought you this. 872 00:42:58,720 --> 00:43:01,080 Oh, I'd be so happy. 873 00:43:01,080 --> 00:43:02,560 The presentation - 874 00:43:02,560 --> 00:43:05,040 you know, like, just something as subtle as that banana leaf 875 00:43:05,040 --> 00:43:07,200 cut into a circle to match the plate, 876 00:43:07,200 --> 00:43:09,240 such a lovely touch. 877 00:43:18,480 --> 00:43:22,200 What about this smell on this? The curry leaves! 878 00:43:22,200 --> 00:43:23,760 It is divine. 879 00:43:36,360 --> 00:43:37,360 Wow. 880 00:43:37,360 --> 00:43:39,120 Wow. (GASPS) 881 00:43:46,360 --> 00:43:49,480 Oh, my God! 882 00:43:49,480 --> 00:43:52,440 This is fantastic! 883 00:43:55,480 --> 00:43:58,640 Where can we buy a business class ticket, please? 884 00:43:58,640 --> 00:44:01,160 Everyone thinks he's mad. 885 00:44:01,160 --> 00:44:03,760 This is what makes you want to travel. 886 00:44:05,240 --> 00:44:08,320 Everything - the saltiness, the sweetness, 887 00:44:08,320 --> 00:44:09,720 the colours are lovely. 888 00:44:11,320 --> 00:44:15,800 This can be replicated times hundreds of thousands. 889 00:44:15,800 --> 00:44:17,640 That recipe is perfect. 890 00:44:17,640 --> 00:44:20,440 So Depinder, bingo. 891 00:44:22,080 --> 00:44:23,120 When I was eating that, 892 00:44:23,120 --> 00:44:25,120 all I could do was just keep shaking my head. 893 00:44:25,120 --> 00:44:27,160 You know, when you're just like... Disbelief. 894 00:44:27,160 --> 00:44:28,600 .."How can this be so good?" 895 00:44:28,600 --> 00:44:30,600 And it just kept on getting better. Yeah. 896 00:44:30,600 --> 00:44:34,320 Like, we've been so lucky to have, like, amazing curries 897 00:44:34,320 --> 00:44:36,360 from all around the world in this competition. 898 00:44:36,360 --> 00:44:39,640 This is right up there with the best of them. 899 00:44:39,640 --> 00:44:41,600 And to think that I could get that 900 00:44:41,600 --> 00:44:46,680 in business class on a plane is unreal. 901 00:44:46,680 --> 00:44:50,680 Like, even just doing the dry curry instead of, like, something soupy... 902 00:44:50,680 --> 00:44:54,480 You're on a flight, you know, it's just really, really thoughtful, 903 00:44:54,480 --> 00:44:57,160 and she's backed it up with so much flavour. 904 00:44:57,160 --> 00:44:59,880 That banana bread! Yeah. 905 00:44:59,880 --> 00:45:02,560 I've never experienced anything like that. 906 00:45:02,560 --> 00:45:05,200 It's got the most subtle banana flavour, 907 00:45:05,200 --> 00:45:07,320 but you definitely know it's there 908 00:45:07,320 --> 00:45:10,680 and it just goes so well with each of those elements. 909 00:45:10,680 --> 00:45:12,360 I am... I'm loving this. 910 00:45:13,840 --> 00:45:17,360 This is the kind of food that makes you mop the plate 911 00:45:17,360 --> 00:45:19,160 to get every last morsel. 912 00:45:19,160 --> 00:45:20,760 And I think Depinder knows it, 913 00:45:20,760 --> 00:45:22,280 and that's why she gave us the bread, 914 00:45:22,280 --> 00:45:25,240 because it's just the perfect combination. 915 00:45:26,480 --> 00:45:30,240 And there is such a punch of aromatics and spices 916 00:45:30,240 --> 00:45:32,120 and everything in this. 917 00:45:32,120 --> 00:45:34,320 It's actually comforting. And it's... 918 00:45:34,320 --> 00:45:38,040 You know, it's got that richness and that body 919 00:45:38,040 --> 00:45:39,600 but without being too heavy. 920 00:45:39,600 --> 00:45:43,080 It is such a clever choice of dish. 921 00:45:44,240 --> 00:45:47,040 Yeah, I think - Depinder - she's right up there 922 00:45:47,040 --> 00:45:48,920 with a chance of an immunity. 923 00:46:09,320 --> 00:46:11,360 Well, it's been an extraordinary few days 924 00:46:11,360 --> 00:46:15,680 exploring, eating and experiencing all that Qatar has to offer. 925 00:46:15,680 --> 00:46:19,360 And this was the perfect way to go out in style. 926 00:46:20,440 --> 00:46:24,520 With so much at stake, our expectations were sky high... 927 00:46:26,000 --> 00:46:29,200 ..and you guys went above and beyond to meet them. 928 00:46:30,640 --> 00:46:34,560 But the dish that came out on top was the perfect meal 929 00:46:34,560 --> 00:46:36,120 to dive into midair. 930 00:46:38,560 --> 00:46:42,440 Anyone would be thrilled to see this dish coming down the aisle, 931 00:46:42,440 --> 00:46:45,200 but, honestly, I'd eat it anywhere, anytime. 932 00:46:45,200 --> 00:46:46,480 (CHUCKLING) 933 00:46:47,720 --> 00:46:50,360 It really made us feel like a million bucks. 934 00:46:51,760 --> 00:46:54,920 And that's exactly how you're going to feel in business class... 935 00:46:56,640 --> 00:46:58,840 ..Depinder! 936 00:47:02,280 --> 00:47:05,800 Oh, my God! Oh, my God! 937 00:47:05,800 --> 00:47:08,360 No excess baggage! 938 00:47:08,360 --> 00:47:09,840 40 kilos! 939 00:47:11,640 --> 00:47:14,160 Do some more shopping! Yeah, there's still time. 940 00:47:14,160 --> 00:47:16,440 Oh, my God. 941 00:47:16,440 --> 00:47:19,400 JEANÐCHRISTOPHE: Well done. Oh, my God. 942 00:47:20,840 --> 00:47:23,640 Oh, wow. Well deserved, girl. We'll buy a rug now. 943 00:47:26,360 --> 00:47:27,520 Oh! 944 00:47:27,520 --> 00:47:30,280 Depinder, immunity, business class, 945 00:47:30,280 --> 00:47:33,760 and a new MasterChef milestone are all yours. 946 00:47:33,760 --> 00:47:35,520 Thank you so much. 947 00:47:35,520 --> 00:47:38,160 I have no words. I'm just so happy. 948 00:47:38,160 --> 00:47:40,000 I was top eight in my season, 949 00:47:40,000 --> 00:47:43,560 so getting past that stage just means the world to me. 950 00:47:43,560 --> 00:47:45,040 It's just so special. 951 00:47:47,280 --> 00:47:51,520 Depinder... Oh, my God! 952 00:47:51,520 --> 00:47:55,040 You had me screaming on the top of that balcony. 953 00:47:55,040 --> 00:47:57,280 I nearly got arrested. (LAUGHTER) 954 00:47:59,480 --> 00:48:01,400 Head on out. You got a flight to catch. 955 00:48:01,400 --> 00:48:02,920 We'll see you back in the MasterChef kitchen. 956 00:48:02,920 --> 00:48:05,200 Well done, crew. MANY: Thank you. 957 00:48:05,200 --> 00:48:07,400 Well done! Depinder! 958 00:48:08,840 --> 00:48:10,920 Oh, my God. 959 00:48:10,920 --> 00:48:12,920 What a trip, huh? Wow. 960 00:48:12,920 --> 00:48:14,560 What a lovely trip. 961 00:48:14,560 --> 00:48:15,880 JAMIE: Well done. 962 00:48:15,880 --> 00:48:17,720 DEPINDER: Oh, it's too good to be real. 963 00:48:20,240 --> 00:48:23,840 ANNOUNCER: Sunday night on MasterChef Australia... 964 00:48:23,840 --> 00:48:27,840 You are going head-to-head in a MasterChef duel. 965 00:48:27,840 --> 00:48:29,640 One v one. 966 00:48:29,640 --> 00:48:31,880 Oh... 967 00:48:31,880 --> 00:48:35,040 The odds of going home just increased dramatically. 968 00:48:35,040 --> 00:48:42,080 An epic week away culminates in a huge two-round showdown. 969 00:48:42,080 --> 00:48:43,960 SARAH: I am going to battle it out. 970 00:48:43,960 --> 00:48:46,880 ALANA: I have to make the best dish I've done. 971 00:48:46,880 --> 00:48:49,760 These four remarkable women... 972 00:48:49,760 --> 00:48:52,080 Oh, my God! Are you alright? 973 00:48:52,080 --> 00:48:57,360 ..bring the kitchen to an absolute standstill. 974 00:48:57,360 --> 00:49:00,840 It's OK, it's OK. Don't worry about this, Lozzie. 975 00:49:00,840 --> 00:49:03,600 Sorry. You got this. You got this. 976 00:49:03,600 --> 00:49:05,400 Thank you. You got this. 977 00:49:05,400 --> 00:49:07,400 Captions by Red Bee Media 978 00:49:08,305 --> 00:50:08,552