"MasterChef Australia" Episode #17.44

1 00:00:01,000 --> 00:00:03,640 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,640 --> 00:00:05,040 ANDY: Welcome to Doha! 3 00:00:05,040 --> 00:00:06,760 (WHOOPING) 4 00:00:06,760 --> 00:00:11,080 ..Doha dished up one extraordinary week. 5 00:00:11,080 --> 00:00:12,600 BEN: I can't believe we're actually here. 6 00:00:12,600 --> 00:00:14,080 JAMIE: I'm on top of the world right now. 7 00:00:14,080 --> 00:00:16,960 As the competition for immunity heated up... 8 00:00:16,960 --> 00:00:18,120 Ooh! 9 00:00:18,120 --> 00:00:19,240 Yes, bring it on! 10 00:00:19,240 --> 00:00:21,800 I'm cooking dough in Doha. What more do you want in life? 11 00:00:21,800 --> 00:00:25,960 ..the food was as stunning as the surroundings. 12 00:00:25,960 --> 00:00:28,400 Dishes like this, mate, they don't just win immunity, 13 00:00:28,400 --> 00:00:29,560 they win the competition. 14 00:00:29,560 --> 00:00:31,480 JEAN-CHRISTOPHE: Your dish is epic. 15 00:00:31,480 --> 00:00:33,720 I am flabbergasted. 16 00:00:33,720 --> 00:00:36,560 POH: This is such an exquisite expression 17 00:00:36,560 --> 00:00:38,920 of everything I've tasted in Doha. 18 00:00:38,920 --> 00:00:41,400 With winning dishes for Callum, 19 00:00:41,400 --> 00:00:44,280 Jamie, Ben and Depinder. 20 00:00:44,280 --> 00:00:45,800 Oh, my God! 21 00:00:47,520 --> 00:00:52,800 Tonight, four incredible competitors 22 00:00:52,800 --> 00:00:56,440 face a nail-biting elimination. 23 00:00:58,000 --> 00:01:04,074 Watch Online Movies and Series for FREE www.osdb.link/lm 24 00:01:09,240 --> 00:01:10,760 (BIRDS SING) 25 00:01:26,680 --> 00:01:28,680 LAURA: It's nice to be home. 26 00:01:28,680 --> 00:01:30,400 This home or a regular home? This home. 27 00:01:30,400 --> 00:01:31,640 Yeah. 28 00:01:31,640 --> 00:01:33,720 Doha was absolutely incredible. 29 00:01:33,720 --> 00:01:38,480 But I'm feeling so good to be back in the kitchen. 30 00:01:38,480 --> 00:01:39,600 Oh, God. 31 00:01:39,600 --> 00:01:40,800 Not in a black apron, though, 32 00:01:40,800 --> 00:01:42,560 so that's definitely dampening the mood. 33 00:01:43,800 --> 00:01:46,280 Oh! OK. 34 00:01:47,240 --> 00:01:49,440 Oh, there's two cloches. 35 00:01:49,440 --> 00:01:50,640 Are we facing each other? 36 00:01:52,360 --> 00:01:55,320 SARAH: The benches are facing each other. 37 00:01:55,320 --> 00:01:56,760 That scares me a little bit, 38 00:01:56,760 --> 00:01:59,920 because definitely looks like we have a battle on our hands. 39 00:01:59,920 --> 00:02:01,480 We're back! 40 00:02:01,480 --> 00:02:03,880 Yay! Back to black. 41 00:02:03,880 --> 00:02:07,680 Well, that trip, it was an experience of a lifetime, eh? 42 00:02:09,440 --> 00:02:12,640 But now it is back to business. 43 00:02:12,640 --> 00:02:13,960 Back to win. 44 00:02:16,280 --> 00:02:20,040 I know the bond between you all is super strong... 45 00:02:20,040 --> 00:02:25,320 ..but today you are going head-to-head in a MasterChef duel. 46 00:02:25,320 --> 00:02:27,480 Oh. Ah! 47 00:02:28,960 --> 00:02:31,120 We are putting you into two pairs. 48 00:02:32,320 --> 00:02:37,120 In the first round, you'll be battling it out one-v-one. 49 00:02:38,760 --> 00:02:42,880 Each pair will be using the exact same ingredient. 50 00:02:42,880 --> 00:02:44,840 If you win your duel, you'll be safe. 51 00:02:45,800 --> 00:02:49,480 If you lose, you'll be cooking in round two 52 00:02:49,480 --> 00:02:52,440 in the final face off where someone will be going home. 53 00:02:52,440 --> 00:02:53,440 Oh, gosh. 54 00:02:53,440 --> 00:02:56,560 So it goes from a 25% chance or a 50% chance of going home. 55 00:02:56,560 --> 00:02:58,680 Yep. That's fun. That's real fun. 56 00:02:58,680 --> 00:03:01,560 There's four of us cooking in an all-in elimination. 57 00:03:01,560 --> 00:03:03,720 Oh! 58 00:03:03,720 --> 00:03:04,960 It's not where you want to be. 59 00:03:04,960 --> 00:03:08,240 One small mistake, one little slip-up can send you home. 60 00:03:10,360 --> 00:03:11,960 I learnt this the hard way. 61 00:03:14,120 --> 00:03:15,960 This is so hard. 62 00:03:15,960 --> 00:03:17,920 So I was on season six and season 12... 63 00:03:19,600 --> 00:03:22,360 ..and I came second twice. 64 00:03:22,360 --> 00:03:25,240 Nougat itself was supposed to be cut up in very small pieces. 65 00:03:26,280 --> 00:03:28,520 So the first dish I was eliminated on 66 00:03:28,520 --> 00:03:30,480 was Peter Gilmore's Chocolate Ethereal 67 00:03:30,480 --> 00:03:33,040 because I didn't cut my nougat - I'll never forget. 68 00:03:37,520 --> 00:03:38,600 Texture of the ice-cream. 69 00:03:38,600 --> 00:03:40,920 I think it feels a bit icy. 70 00:03:40,920 --> 00:03:46,280 The second time in Back To Win was my Jerusalem artichoke ice-cream... 71 00:03:46,280 --> 00:03:47,720 It's unfortunate 72 00:03:47,720 --> 00:03:50,240 because the flavours are fantastic. ANDY: Spot-on. Beautiful. 73 00:03:50,240 --> 00:03:52,960 ..was a little too icy, defo. 74 00:03:52,960 --> 00:03:58,360 Amelia, you are the winner of MasterChef Back To Win! 75 00:04:06,000 --> 00:04:08,400 Sorry! I'm sorry! 76 00:04:08,400 --> 00:04:09,640 I'm sorry. 77 00:04:13,640 --> 00:04:15,880 Uh, the would-have, could-haves and the should-haves, 78 00:04:15,880 --> 00:04:17,080 I think I'll be thinking about 79 00:04:17,080 --> 00:04:19,840 why I came second twice for the rest of my life. 80 00:04:19,840 --> 00:04:22,920 I know the exact points in both seasons where I went wrong, 81 00:04:22,920 --> 00:04:25,200 which I think is a great thing to learn from your mistakes. 82 00:04:25,200 --> 00:04:27,560 So hopefully I've learned enough mistakes 83 00:04:27,560 --> 00:04:29,640 to not stuff it up this time. 84 00:04:31,520 --> 00:04:36,600 At this point in the competition, every cook counts. 85 00:04:36,600 --> 00:04:38,480 So let's see who you're up against. 86 00:04:38,480 --> 00:04:41,960 Grab a token out of this bag and stand next to your opponent. 87 00:04:43,720 --> 00:04:45,400 Good luck, everyone. 88 00:04:45,400 --> 00:04:46,400 Thank you. Thanks. 89 00:04:49,080 --> 00:04:51,400 Oh! What have we got, ladies? 90 00:04:51,400 --> 00:04:54,560 OK. Alright. 91 00:04:54,560 --> 00:04:58,720 So, Sarah, you're going head-to-head with Alana. 92 00:04:58,720 --> 00:05:01,680 And, Snez, you're up against Laura. 93 00:05:02,800 --> 00:05:04,400 Snez, and Laura... 94 00:05:04,400 --> 00:05:05,800 Oh, God! 95 00:05:05,800 --> 00:05:07,560 ..you'll be duking it out with... 96 00:05:10,480 --> 00:05:13,080 ..hazelnuts. OTHERS: Ooh! 97 00:05:13,080 --> 00:05:16,040 Love. Yeah, OK. I love that. 98 00:05:16,040 --> 00:05:17,280 Yum. Yum. OK. 99 00:05:17,280 --> 00:05:19,480 Hazelnut is definitely my strength. 100 00:05:19,480 --> 00:05:21,800 I know what hazelnut works well with. 101 00:05:21,800 --> 00:05:24,320 But then again, hazelnuts are Laura's strength. 102 00:05:24,320 --> 00:05:26,280 It's such an Italian staple. 103 00:05:26,280 --> 00:05:29,240 Come on, every Italian dessert has a hazelnut in it. 104 00:05:29,240 --> 00:05:31,000 I'm like, "She's going to kill this." 105 00:05:32,280 --> 00:05:33,640 Sarah and Alana... 106 00:05:36,080 --> 00:05:37,720 ..you'll be fighting it out with... 107 00:05:40,880 --> 00:05:44,080 ..horseradish. OTHERS: Ooh! 108 00:05:44,080 --> 00:05:45,880 SARAH: OK. OK. Mm-hm. 109 00:05:45,880 --> 00:05:48,160 Two very distinct ingredients. 110 00:05:49,560 --> 00:05:52,600 Really think about how you're going to use them. 111 00:05:52,600 --> 00:05:55,320 Show us what you can come up with. 112 00:05:55,320 --> 00:05:56,920 We're giving you 75 minutes. 113 00:05:59,080 --> 00:06:01,040 The pantry and garden are open. 114 00:06:02,320 --> 00:06:04,320 It doesn't matter who your opponent is, 115 00:06:04,320 --> 00:06:06,800 you're all in for one hell of a fight. 116 00:06:08,400 --> 00:06:10,920 Your time starts now! 117 00:06:10,920 --> 00:06:12,600 (CLAPPING) 118 00:06:13,720 --> 00:06:16,840 Oh, God! Gonna get hazelnuts 119 00:06:16,840 --> 00:06:19,040 'cause my brain's not working! 120 00:06:19,040 --> 00:06:20,840 SNEZ: What do I do? What do I do? 121 00:06:20,840 --> 00:06:22,760 Oh. Where did the cocoa butter go? 122 00:06:24,720 --> 00:06:27,240 Let's go, Lozzie. You too, Snezie. 123 00:06:27,240 --> 00:06:31,000 SOFIA: It's really hard to imagine any of these four leaving today. 124 00:06:31,000 --> 00:06:33,240 Everyone can feel the tension here. Yeah. 125 00:06:33,240 --> 00:06:35,320 You can feel how much it means to these four 126 00:06:35,320 --> 00:06:37,760 and how fierce they're going to compete to get this done. 127 00:06:37,760 --> 00:06:41,520 It's such an interesting one for me because normally in an elimination 128 00:06:41,520 --> 00:06:43,760 you're up against, like, four or five, you know, 129 00:06:43,760 --> 00:06:46,360 and you just need to be better than one of those. 130 00:06:46,360 --> 00:06:48,280 But today it's like in this first round, 131 00:06:48,280 --> 00:06:49,920 you're looking eye-to-eye at your opponent 132 00:06:49,920 --> 00:06:51,160 and you need to beat them. 133 00:06:51,160 --> 00:06:52,640 It is one-v-one. 134 00:06:52,640 --> 00:06:55,680 I've got a feeling all four of them are going to go all out today. 135 00:06:55,680 --> 00:06:56,920 Yeah. They know what's on the line. 136 00:06:56,920 --> 00:06:58,680 Yeah, I think so too. 137 00:06:58,680 --> 00:07:00,760 CALLUM: Go, Snezza. DEPINDER: Let's go, girl. 138 00:07:00,760 --> 00:07:02,640 Hey, guys, I got a direct support here. 139 00:07:02,640 --> 00:07:04,840 Yeah. Yeah, you do, babes. 140 00:07:04,840 --> 00:07:07,440 Hope nobody has chewing gum. (CHUCKLES) 141 00:07:07,440 --> 00:07:08,920 DEPINDER: Nice work, Loz. 142 00:07:10,600 --> 00:07:13,120 LAURA: I'm pretty nervous going up against Snez. 143 00:07:13,120 --> 00:07:14,320 (EXHALES SHARPLY) 144 00:07:14,320 --> 00:07:17,840 I mean, whenever you're facing each other in a cook-off, 145 00:07:17,840 --> 00:07:19,440 terrible things happen, I feel. 146 00:07:19,440 --> 00:07:23,240 It's like when you're looking your opponent in the eyes, 147 00:07:23,240 --> 00:07:24,400 that's stressful. 148 00:07:28,320 --> 00:07:30,600 Oh, the bread queen is back. 149 00:07:32,200 --> 00:07:33,680 This is delightful. 150 00:07:33,680 --> 00:07:35,080 LAURA: Snez is so match-fit. 151 00:07:35,080 --> 00:07:36,880 She literally just finished the last season... 152 00:07:36,880 --> 00:07:39,120 It's delicious. Ha-ha-ha! Yes! 153 00:07:39,120 --> 00:07:40,880 It's really, really good. 154 00:07:42,040 --> 00:07:44,080 ..and she's come straight into this one, 155 00:07:44,080 --> 00:07:46,440 so she's all guns blazing. 156 00:07:46,440 --> 00:07:49,120 This is yams, dumplings with red plum. 157 00:07:49,120 --> 00:07:51,560 She's cooking some of the best food she's ever cooked... 158 00:07:51,560 --> 00:07:53,640 Do you want a job? Yes. 159 00:07:53,640 --> 00:07:55,320 (LAUGHTER) 160 00:07:55,320 --> 00:07:56,840 ..but also the competition has seen. 161 00:07:56,840 --> 00:07:59,080 I made komorac. 162 00:07:59,080 --> 00:08:00,880 It's a pasta veil. 163 00:08:00,880 --> 00:08:04,320 Fregola soup with baccala and pipis. 164 00:08:04,320 --> 00:08:06,640 I'm honestly terrified to be cooking against Snez. 165 00:08:06,640 --> 00:08:08,600 (QUIETLY) But don't tell her that. (LAUGHS) 166 00:08:09,600 --> 00:08:12,000 My ingredient that I need to use today is hazelnuts. 167 00:08:12,000 --> 00:08:14,640 Uh, so I'm going to make a dessert. 168 00:08:14,640 --> 00:08:17,680 I'm gonna do a salted hazelnut gelato, 169 00:08:17,680 --> 00:08:20,880 some Montenegro, a brown butter hazelnut cake. 170 00:08:20,880 --> 00:08:22,800 And I'm just adding, like, a little riff on that. 171 00:08:22,800 --> 00:08:24,480 I'm gonna add some quandongs in there, 172 00:08:24,480 --> 00:08:27,000 so I just feel like I can't make something without 173 00:08:27,000 --> 00:08:28,920 a little native spin sometimes in life. 174 00:08:30,000 --> 00:08:33,640 The first thing I crack onto is making my salted hazelnut gelato. 175 00:08:33,640 --> 00:08:37,280 I need to roast these nuts off and then infuse them into the milk. 176 00:08:37,280 --> 00:08:40,640 Blitz that up to flavour the milk before I make the gelato 177 00:08:40,640 --> 00:08:43,760 with some hazelnut paste and all the usual suspects. 178 00:08:43,760 --> 00:08:47,080 OK, that, that, that. Little bit of salt. 179 00:08:48,160 --> 00:08:51,160 I'm now working on my Amaro Montenegro syrup 180 00:08:51,160 --> 00:08:53,280 that the quandongs will cook in. 181 00:08:53,280 --> 00:08:56,040 Quandongs are a native Australian peach, 182 00:08:56,040 --> 00:08:58,360 so you get this really nice fresh tartness. 183 00:08:58,360 --> 00:09:00,880 And bringing that into a dish that's got chocolate, 184 00:09:00,880 --> 00:09:04,000 hazelnuts, orange and the Amaro Montenegro 185 00:09:04,000 --> 00:09:06,920 could be super risky or it's going to work really well. 186 00:09:08,040 --> 00:09:09,480 JEAN-CHRISTOPHE: Hi, Laura. Laura. 187 00:09:09,480 --> 00:09:10,480 Hello. 188 00:09:10,480 --> 00:09:12,520 How's your relationship with hazelnuts, first of all? 189 00:09:12,520 --> 00:09:14,120 Love, hazelnuts. That's good. 190 00:09:14,120 --> 00:09:15,800 My favourite nut in the nut family. 191 00:09:15,800 --> 00:09:18,120 And what is the dish with your beloved hazelnuts? 192 00:09:18,120 --> 00:09:20,080 Um, alright, so I'm doing a dessert. 193 00:09:20,080 --> 00:09:21,440 Um, I'm kind of like, playing on, like, 194 00:09:21,440 --> 00:09:23,880 northern Italian flavours. 195 00:09:23,880 --> 00:09:25,920 Um, so I've got hazelnuts, 196 00:09:25,920 --> 00:09:28,600 Montenegro, orange, chocolate. 197 00:09:28,600 --> 00:09:31,280 But then I'm just adding in something very me. 198 00:09:31,280 --> 00:09:32,920 Right. Which is? 199 00:09:32,920 --> 00:09:34,360 Quandongs. 200 00:09:34,360 --> 00:09:36,880 Have you paired hazelnut, chocolate and quandong before? 201 00:09:36,880 --> 00:09:38,280 Never. 202 00:09:38,280 --> 00:09:39,720 Never? No. 203 00:09:39,720 --> 00:09:41,200 So what do you think that is going to be like? 204 00:09:42,920 --> 00:09:44,520 Um... How are they going to work together? 205 00:09:44,520 --> 00:09:47,040 Well, that's a...that's a great question, Andy. 206 00:09:47,040 --> 00:09:49,520 Can you ask me in about 35 minutes? 207 00:09:49,520 --> 00:09:51,000 Good luck. Good luck, by the way. 208 00:09:52,600 --> 00:09:54,760 SNEZ: Hey, Loz, can I grab some...? 209 00:09:54,760 --> 00:09:56,520 Loz, can I grab some of those, 210 00:09:56,520 --> 00:09:58,520 some hazelnuts? Yeah, yeah. Hazelnuts? 211 00:09:58,520 --> 00:10:00,920 Yeah. I'll come and get them. Yeah, come and get some. 212 00:10:02,800 --> 00:10:04,240 Go for it. 213 00:10:04,240 --> 00:10:06,840 'Cause I only had the other...other ones. 214 00:10:06,840 --> 00:10:08,360 I just want this brand. Yeah. 215 00:10:08,360 --> 00:10:10,560 Thank you. Teamwork. 216 00:10:10,560 --> 00:10:14,240 My immediate thought is a dessert. 217 00:10:14,240 --> 00:10:15,600 But then I'm thinking 218 00:10:15,600 --> 00:10:18,560 "Laura is Italian, hazelnut is in her blood. 219 00:10:18,560 --> 00:10:20,440 "She's going to have dessert 100%." 220 00:10:22,160 --> 00:10:23,600 I need to think outside the box. 221 00:10:24,560 --> 00:10:27,160 Oh, this is salmon. How did I pick up salmon? 222 00:10:28,440 --> 00:10:31,280 And I'm gonna make a hazelnut-crusted cod 223 00:10:31,280 --> 00:10:33,960 with beautiful hazelnut beurre blanc. 224 00:10:33,960 --> 00:10:37,480 I can feel the pressure in the room. 58 minutes to go! 225 00:10:37,480 --> 00:10:39,320 Come on, let's go! Let's go, guys. 226 00:10:39,320 --> 00:10:40,680 WOMAN: Go, guys! 227 00:10:42,160 --> 00:10:44,520 That's it's a weird time call, 58 minutes. 228 00:10:46,320 --> 00:10:48,560 SNEZ: 15 minutes and everybody's already cooking, 229 00:10:48,560 --> 00:10:50,520 and I'm just coming with my ingredients. 230 00:10:50,520 --> 00:10:52,080 I really need to pick up my pace. 231 00:10:52,080 --> 00:10:56,720 So first thing I do is I cut the beautiful fillet of my fish. 232 00:10:57,960 --> 00:11:01,000 I get the bones and put them with aromatics in a boil 233 00:11:01,000 --> 00:11:03,680 to make a stock to cook off my vegetables. 234 00:11:03,680 --> 00:11:07,000 Next thing to do is get started with my beurre blanc. 235 00:11:07,000 --> 00:11:09,920 I never heard of hazelnut beurre blanc together before, 236 00:11:09,920 --> 00:11:11,240 but I'll make it work. 237 00:11:13,240 --> 00:11:14,640 Huge risk today. 238 00:11:14,640 --> 00:11:17,000 I'm cooking beurre blanc for a French man 239 00:11:17,000 --> 00:11:18,920 and I'm completely changing it. 240 00:11:25,160 --> 00:11:26,720 Nice, Sarah. 241 00:11:26,720 --> 00:11:28,480 Thanks. Keep going, girls. 242 00:11:28,480 --> 00:11:32,240 I'm coming off the back of a couple of rough cooks in Doha 243 00:11:32,240 --> 00:11:34,000 and I'm up against Alana, 244 00:11:34,000 --> 00:11:37,400 but I feel like my superpower is staying calm in this kitchen, 245 00:11:37,400 --> 00:11:39,280 so I'm back in the right frame of mind. 246 00:11:39,280 --> 00:11:41,200 I love a bit of horseradish. 247 00:11:41,200 --> 00:11:43,760 For me, when I think of horseradish, 248 00:11:43,760 --> 00:11:46,200 it instantly kind of goes down that beef path, 249 00:11:46,200 --> 00:11:48,960 and I am making some savoury doughnuts. 250 00:11:48,960 --> 00:11:50,960 So savoury doughnuts, 251 00:11:50,960 --> 00:11:53,680 a horseradish cream stuffed inside. 252 00:11:53,680 --> 00:11:55,480 A little beef glaze on top. 253 00:11:55,480 --> 00:11:57,400 A little bit of pea puree underneath, 254 00:11:57,400 --> 00:11:58,840 then some seared Wagyu beef on top. 255 00:11:58,840 --> 00:12:01,640 So a few different elements coming together for that one. 256 00:12:02,680 --> 00:12:06,120 The most important step of this dish is to get these doughnuts proving. 257 00:12:06,120 --> 00:12:09,600 It's a 75-minute challenge so I'm under time pressure with that. 258 00:12:09,600 --> 00:12:11,360 That should say 0.1. 259 00:12:11,360 --> 00:12:15,600 I'm sure Alana is going to lean into her strengths and go for a dessert, 260 00:12:15,600 --> 00:12:20,160 but I am going to battle it out for round one and I have to be safe. 261 00:12:21,520 --> 00:12:22,960 I am not going into round two today. 262 00:12:22,960 --> 00:12:27,560 My plan is to give the judges a beautifully tasty dish 263 00:12:27,560 --> 00:12:31,080 and something that really is so unique that it beats Sarah's. 264 00:12:35,120 --> 00:12:37,080 Ooh! 265 00:12:37,080 --> 00:12:41,920 Sarah's been in the MasterChef kitchen competing three times. 266 00:12:41,920 --> 00:12:43,760 WOMAN: Let's go, Sarah. 267 00:12:43,760 --> 00:12:48,240 And she's had this incredible career here in Australia and in India. 268 00:12:48,240 --> 00:12:51,840 The smokiness. I love that she used that traditional method. 269 00:12:51,840 --> 00:12:53,280 It's so cool. 270 00:12:53,280 --> 00:12:54,920 SOFIA: Sarah knew she had to cook us 271 00:12:54,920 --> 00:12:58,240 one of the best butter chickens we've ever had, and she did. 272 00:12:58,240 --> 00:13:00,520 She pairs flavours. 273 00:13:00,520 --> 00:13:03,280 SARAH: Vegemite beer is beurre blanc is loaded with all the things we love. 274 00:13:03,280 --> 00:13:07,480 She comes up with these amazing combinations and textures. 275 00:13:11,240 --> 00:13:14,320 She is one of the best cooks in this kitchen. 276 00:13:16,320 --> 00:13:17,680 Alana! Hello! 277 00:13:17,680 --> 00:13:18,680 Hi, Alana. 278 00:13:18,680 --> 00:13:20,920 You're up against Sarah with horseradish. 279 00:13:20,920 --> 00:13:22,960 What's your strategy? Uh, I'm going dessert. 280 00:13:22,960 --> 00:13:25,080 Going dessert? Yeah, going dessert with... 281 00:13:25,080 --> 00:13:26,160 Yeah, horseradish dessert. 282 00:13:26,160 --> 00:13:29,640 I just think that, um, for me to stand out in this duel, 283 00:13:29,640 --> 00:13:33,520 I need to go with my best foot forward, and that's dessert. 284 00:13:33,520 --> 00:13:35,880 So that's what I'm doing. I'm doing a horseradish ice-cream today. 285 00:13:35,880 --> 00:13:37,360 Yeah. What else? 286 00:13:37,360 --> 00:13:39,720 To go with, I've got a really beautiful soaked almond biscuit 287 00:13:39,720 --> 00:13:41,000 that's going to go on the bottom. 288 00:13:41,000 --> 00:13:42,600 I've got a little bit of goat's curd cream 289 00:13:42,600 --> 00:13:44,760 going on there as well. 290 00:13:44,760 --> 00:13:46,600 Have you ever had a horseradish dessert? 291 00:13:46,600 --> 00:13:49,200 Yeah, with wasabi. I did a wasabi ice-cream. 292 00:13:49,200 --> 00:13:51,640 How did that go down? Not great. 293 00:13:51,640 --> 00:13:53,200 Oh, no! Don't tell me that. 294 00:13:53,200 --> 00:13:57,640 There's a lot of big-hitting flavours in your dessert. 295 00:13:57,640 --> 00:13:59,360 Are you certain they all go together? 296 00:13:59,360 --> 00:14:01,760 I'm pretty certain they're all going to go together, 297 00:14:01,760 --> 00:14:04,200 but I know that I've got to try and tame that horseradish. 298 00:14:04,200 --> 00:14:06,120 And it's about... And the goat's curd as well. 299 00:14:06,120 --> 00:14:07,960 And the goat's curd. Yeah. 300 00:14:07,960 --> 00:14:10,040 Alright. Good luck, Alana. Thanks, ladies. 301 00:14:12,120 --> 00:14:14,880 I'm nervous for myself now that the judges 302 00:14:14,880 --> 00:14:17,920 have talked about their concerns. 303 00:14:17,920 --> 00:14:20,200 I know this dish is so out there, 304 00:14:20,200 --> 00:14:24,360 and these flavours are risky and you will never see it on a menu. 305 00:14:24,360 --> 00:14:28,920 But for me to win today, I need to make them work. 306 00:14:46,800 --> 00:14:48,360 (BUTTONS BEEP) 307 00:14:53,040 --> 00:14:56,080 Wow. You could hear a pin drop in here at the moment. 308 00:15:04,480 --> 00:15:05,880 ANDY: Oh, game on. 309 00:15:05,880 --> 00:15:08,680 We have two super exciting duels on our hands. 310 00:15:08,680 --> 00:15:10,400 We've got Snez v Laura. 311 00:15:10,400 --> 00:15:12,520 JEAN-CHRISTOPHE: Laura's going for dessert. 312 00:15:12,520 --> 00:15:14,880 She's going to be doing a multitude of different elements. 313 00:15:14,880 --> 00:15:17,360 She's talking about using hazelnut paste 314 00:15:17,360 --> 00:15:18,760 to fold through the gelato. 315 00:15:18,760 --> 00:15:20,480 A lot of fat in the hazelnut paste. Yeah. 316 00:15:20,480 --> 00:15:21,680 So how will that react? 317 00:15:21,680 --> 00:15:24,640 It actually does sound like quite a conventional dessert in many ways, 318 00:15:24,640 --> 00:15:26,760 'cause she's got the financier, the ice-cream, all that. 319 00:15:26,760 --> 00:15:29,480 But it's just all those little tiny twists 320 00:15:29,480 --> 00:15:31,120 that she puts in there. Yep. 321 00:15:31,120 --> 00:15:32,760 The Laura-isms, if you want to say? 322 00:15:32,760 --> 00:15:35,600 She's giving it her little twist. Yeah. 323 00:15:35,600 --> 00:15:38,600 Snez, she's got the hazelnuts in two spots, right? 324 00:15:38,600 --> 00:15:39,680 The hazelnut beurre blanc, 325 00:15:39,680 --> 00:15:41,520 which I'm interested to see how that comes together. 326 00:15:41,520 --> 00:15:43,520 A piece of fish. 327 00:15:43,520 --> 00:15:44,680 She's going to crisp up the skin 328 00:15:44,680 --> 00:15:46,400 and do a hazelnut crumb over the top of that. 329 00:15:46,400 --> 00:15:49,640 Mm. She's got vision. She has. 330 00:15:49,640 --> 00:15:51,080 When you think, the plan is fantastic. 331 00:15:51,080 --> 00:15:53,680 If she knocks this one on, it's superb. 332 00:15:53,680 --> 00:15:57,520 And then on the flip side, you've got Alana v Sarah. 333 00:15:57,520 --> 00:16:00,000 I mean, there's a lot of invention in Sarah's dish 334 00:16:00,000 --> 00:16:01,840 because she's riffing on a classic thing. 335 00:16:01,840 --> 00:16:06,600 SOFIA: Those flavours make so much sense, how she's recreating them. 336 00:16:06,600 --> 00:16:10,960 Then with Alana's dish, we can't get our heads around it quite yet. 337 00:16:12,240 --> 00:16:14,160 I feel like horseradish ice-cream could become one of 338 00:16:14,160 --> 00:16:16,240 those MasterChef mega wins or mega fails, 339 00:16:16,240 --> 00:16:18,800 depending on how it goes. Yeah. 340 00:16:18,800 --> 00:16:21,280 SNEZ: How are you going, girl? ALANA: Good. How are you? 341 00:16:21,280 --> 00:16:22,520 Oh, my God. 342 00:16:22,520 --> 00:16:24,160 You're punching on ice-cream? Yeah. 343 00:16:24,160 --> 00:16:27,080 That's the way! Horseradish ice-cream. 344 00:16:27,080 --> 00:16:29,720 When the judges taste my dish, 345 00:16:29,720 --> 00:16:33,040 I want them to first taste that sweetness of the ice-cream. 346 00:16:33,040 --> 00:16:34,480 And then all of a sudden, 347 00:16:34,480 --> 00:16:36,720 that horseradish flavour will take over at the end. 348 00:16:36,720 --> 00:16:38,440 I know that there's big flavours. 349 00:16:38,440 --> 00:16:42,280 The judges have reaffirmed that for me. 350 00:16:42,280 --> 00:16:44,280 But I love big flavours in a dessert. 351 00:16:44,280 --> 00:16:46,560 I'm not about subtlety, so go big or go home 352 00:16:46,560 --> 00:16:47,800 is going to be my motto today. 353 00:16:48,760 --> 00:16:51,160 My biscuit is now cooked. 354 00:16:51,160 --> 00:16:52,800 I want it to be slightly fluffy, 355 00:16:52,800 --> 00:16:56,600 almost halfway between a biscuit and a dense cake, 356 00:16:56,600 --> 00:17:00,040 but then brushing it with this really beautiful syrup 357 00:17:00,040 --> 00:17:02,400 is going to give it a lovely flavour. 358 00:17:02,400 --> 00:17:03,760 CALLUM: Oh, nice, Alana. 359 00:17:03,760 --> 00:17:05,760 Nice Alana. Nice work girl. 360 00:17:05,760 --> 00:17:07,600 I've got my ice-cream on churning, 361 00:17:07,600 --> 00:17:09,360 my goat's curd has started. 362 00:17:09,360 --> 00:17:11,720 There's obviously quite savoury flavours with that, 363 00:17:11,720 --> 00:17:14,440 goat's curd and the horseradish, it's quite punchy. 364 00:17:14,440 --> 00:17:16,760 But, yeah, it's just about trying to balance it all out. 365 00:17:21,080 --> 00:17:24,160 DEPINDER: The doughnuts look alright? JAMIE: They look good. Yeah. 366 00:17:24,160 --> 00:17:25,400 Nice work. Sarah. Thanks. 367 00:17:25,400 --> 00:17:27,400 Great. 368 00:17:27,400 --> 00:17:29,760 JEAN-CHRISTOPHE: Come on, keep pushing! 369 00:17:29,760 --> 00:17:31,120 30 minutes to go! 370 00:17:33,480 --> 00:17:34,640 DEPINDER: Let's go, girls. 371 00:17:38,520 --> 00:17:41,200 SARAH: 30 minutes left and feeling alright at the moment. 372 00:17:41,200 --> 00:17:44,960 I'm doing a savoury doughnut with the horseradish cream 373 00:17:44,960 --> 00:17:46,440 stuffed inside the doughnut. 374 00:17:46,440 --> 00:17:49,120 Got a little kiss of horseradish, which I like. 375 00:17:49,120 --> 00:17:50,320 A little glaze on top, 376 00:17:50,320 --> 00:17:53,800 and then nice slices of seared Wagyu. 377 00:17:53,800 --> 00:17:55,160 My doughnuts have risen, 378 00:17:55,160 --> 00:17:57,680 so I'm going to get those in the deep fryer very shortly. 379 00:17:57,680 --> 00:18:01,080 I have no idea. I can't see what Alana is doing. 380 00:18:01,080 --> 00:18:04,520 But I feel like she's looking pretty focused. 381 00:18:05,800 --> 00:18:06,920 Yeah, baby! 382 00:18:08,160 --> 00:18:09,280 Alana's strengths are in 383 00:18:09,280 --> 00:18:11,320 experimenting with flavours and desserts. 384 00:18:11,320 --> 00:18:13,040 I think that she's been pulling together 385 00:18:13,040 --> 00:18:15,480 some really weird kind of combinations. 386 00:18:15,480 --> 00:18:17,400 ALANA: Basil and olive oil ice-cream 387 00:18:17,400 --> 00:18:20,440 with an ancho chilli and hibiscus broth. 388 00:18:20,440 --> 00:18:22,000 Burnt butter parfait 389 00:18:22,000 --> 00:18:25,320 with a little flaky butter pastry on the bottom. 390 00:18:25,320 --> 00:18:29,400 Gingerbread bundt with an artichoke and mascarpone ice-cream. 391 00:18:29,400 --> 00:18:32,360 And is really good at bringing different flavours together 392 00:18:32,360 --> 00:18:34,760 and pushing the boundaries. 393 00:18:34,760 --> 00:18:37,760 SOFIA: Oh, look at the colours on that. 394 00:18:37,760 --> 00:18:42,640 She whips out one of those desserts and we all know it's fantastic. 395 00:18:42,640 --> 00:18:45,720 So this round is going to be really tough. 396 00:18:45,720 --> 00:18:48,040 I am throwing everything at it 397 00:18:48,040 --> 00:18:50,840 and I have to get my doughnuts into the fryer. 398 00:18:54,080 --> 00:18:56,800 Are these the doughies? Yeah, they're working. 399 00:18:56,800 --> 00:18:58,000 Working? Yep. 400 00:18:58,000 --> 00:18:59,360 Ooh! Popping up nicely. 401 00:18:59,360 --> 00:19:02,360 They look like eggs. (CHUCKLES) Little mini ones. 402 00:19:02,360 --> 00:19:04,040 Sarah, are they a little Indian thing... 403 00:19:04,040 --> 00:19:05,760 Ooh! ..or is it a Sarah thing? 404 00:19:05,760 --> 00:19:07,440 Yeah, it's a Sarah thing. (CHUCKLES) 405 00:19:08,520 --> 00:19:10,120 Oh, watch out, it's hot. 406 00:19:10,120 --> 00:19:12,720 I'm like, no fear of any oils. 407 00:19:12,720 --> 00:19:15,880 My skin doesn't even feel it anymore, which is like, crazy. 408 00:19:15,880 --> 00:19:19,200 My doughnuts are puffing up beautifully, thank goodness. 409 00:19:19,200 --> 00:19:20,400 I'm definitely not frazzled. 410 00:19:20,400 --> 00:19:22,320 I'm feeling really, really good, actually. 411 00:19:22,320 --> 00:19:24,200 Game on, that's for sure. 412 00:19:24,200 --> 00:19:27,400 SOFIA: Time is ticking away. You have 20 minutes to go! 413 00:19:27,400 --> 00:19:30,000 Come on, let's go! DEPINDER: Come on, guys. 414 00:19:35,280 --> 00:19:38,640 SNEZ: So much to do and not enough time. 415 00:19:39,840 --> 00:19:42,920 The most challenging element for me today is that beurre blanc. 416 00:19:42,920 --> 00:19:44,960 This is make or break. 417 00:19:47,560 --> 00:19:51,040 Soon as I add my hazelnut, I taste it to see if I need more. 418 00:19:51,040 --> 00:19:53,400 It can't be overpowering or too sweet. 419 00:19:53,400 --> 00:19:56,200 DEPINDER: How does that taste, Snez? It's actually yum. 420 00:19:58,600 --> 00:20:01,760 It's unexpected. It's like savoury, 421 00:20:01,760 --> 00:20:05,160 sour and like...earthy. 422 00:20:05,160 --> 00:20:07,840 And my second challenging point here is the cook on that fish 423 00:20:07,840 --> 00:20:12,120 and making sure that crust is perfect crunchy and not burnt. 424 00:20:12,120 --> 00:20:14,400 My plan is to separate the skin 425 00:20:14,400 --> 00:20:17,240 and then finish it off with this hazelnut crumb. 426 00:20:18,320 --> 00:20:19,640 Oh, come on, Snez. 427 00:20:19,640 --> 00:20:21,680 There is a one in four chance of going home. 428 00:20:21,680 --> 00:20:24,920 You have 15 minutes to go! DEPINDER: Let's go! 429 00:20:24,920 --> 00:20:26,400 (CLAPPING) 430 00:20:28,680 --> 00:20:33,520 Cooking a fish skin in a sandwich press is a next level crispiness. 431 00:20:33,520 --> 00:20:35,000 It's a revolution. 432 00:20:35,000 --> 00:20:38,600 If I'm going to win this today, if I'm going to win against Laura, 433 00:20:38,600 --> 00:20:41,880 I need to elevate everything I do. 434 00:20:41,880 --> 00:20:45,120 How are you going, Snez? Yep, pumping. How are you? 435 00:20:45,120 --> 00:20:46,800 Yeah, good. 436 00:20:48,880 --> 00:20:50,200 What was I doing? 437 00:20:51,360 --> 00:20:52,520 Let's go, Lozzie. 438 00:20:53,560 --> 00:20:56,160 So I'm looking at my gelato and it's definitely doing its thing. 439 00:20:56,160 --> 00:20:57,280 It's thickening. 440 00:20:57,280 --> 00:21:00,800 It's wrapping itself around that paddle and it's looking really good. 441 00:21:00,800 --> 00:21:02,480 So I decide to give it a taste. 442 00:21:20,120 --> 00:21:22,800 Instantly my heart sinks... 443 00:21:25,200 --> 00:21:28,000 ..because this is icy. 444 00:21:28,000 --> 00:21:30,280 The texture is not right. 445 00:21:31,640 --> 00:21:33,120 I don't know what's happened. 446 00:21:39,640 --> 00:21:41,760 It's not right. 447 00:21:41,760 --> 00:21:43,080 (EXHALES) 448 00:21:51,040 --> 00:21:52,600 POH: Loz, it's the fat content. 449 00:21:52,600 --> 00:21:53,720 Yeah, it's wrong. 450 00:21:54,960 --> 00:21:56,320 You've got 11 minutes, Laura. 451 00:21:56,320 --> 00:21:57,680 Yeah, I know. 452 00:22:04,240 --> 00:22:06,680 So this is really icy. 453 00:22:06,680 --> 00:22:08,120 It's unusable. 454 00:22:08,120 --> 00:22:10,280 You're not gonna use it? No, I can't. 455 00:22:11,560 --> 00:22:13,240 'Cause that's a big hazelnut component 456 00:22:13,240 --> 00:22:14,360 in your dish, eh? 457 00:22:14,360 --> 00:22:16,160 Yeah. What's the plan? 458 00:22:19,120 --> 00:22:20,160 Um... 459 00:22:23,640 --> 00:22:27,720 My stomach is in a knot, and I don't know what to do. 460 00:22:39,320 --> 00:22:41,600 ANDY: So this is really icy. 461 00:22:42,880 --> 00:22:44,360 What's the plan? 462 00:22:46,680 --> 00:22:48,640 Um... 463 00:22:48,640 --> 00:22:52,160 All I want to do right now is curl up into a ball and, like, 464 00:22:52,160 --> 00:22:54,480 cry my heart out and run away. 465 00:22:54,480 --> 00:22:56,000 But I can't do that. 466 00:22:56,000 --> 00:22:59,360 I'm just gonna almost make, like, a... 467 00:23:00,520 --> 00:23:04,440 ..uh, like a mascarpone hazelnut paste whip. 468 00:23:04,440 --> 00:23:07,240 Right. Make it super salty. 469 00:23:07,240 --> 00:23:09,160 I don't have any other options right now. 470 00:23:09,160 --> 00:23:11,840 No, you've only got 10 minutes. Yeah. 471 00:23:11,840 --> 00:23:14,840 Can I pull something together in these last 10 minutes 472 00:23:14,840 --> 00:23:17,480 that's going to replicate that gelato, 473 00:23:17,480 --> 00:23:20,520 bring a hazelnut element and hopefully save this dish? 474 00:23:22,320 --> 00:23:23,360 I don't know. 475 00:23:23,360 --> 00:23:25,720 Laura, I can tell you're rattled. Pull it together. 476 00:23:25,720 --> 00:23:27,920 Yeah. Take a breath. Focus. 477 00:23:27,920 --> 00:23:29,480 'Cause you can do this. 478 00:23:34,320 --> 00:23:36,080 DEPINDER: How does that taste, Snezzie? 479 00:23:36,080 --> 00:23:37,440 Oh! 480 00:23:37,440 --> 00:23:38,800 You happy, girl? 481 00:23:38,800 --> 00:23:40,160 Yum! 482 00:23:41,360 --> 00:23:42,760 I'm looking at this crumb 483 00:23:42,760 --> 00:23:45,120 and I'm looking at the cook on that fish, 484 00:23:45,120 --> 00:23:47,040 and it looks bloody perfect. 485 00:23:47,040 --> 00:23:48,760 I'm so proud. 486 00:23:48,760 --> 00:23:50,520 Oh, my God, Snez. Let's go. 487 00:23:58,720 --> 00:24:01,800 ANDY: This is getting serious. Five minutes to go. 488 00:24:01,800 --> 00:24:03,520 (APPLAUSE) 489 00:24:10,040 --> 00:24:11,560 CALLUM: Let's go, Lozzie. Come on, mate. 490 00:24:11,560 --> 00:24:13,200 Just keep going, Loz. It's beautiful. 491 00:24:13,200 --> 00:24:14,720 Let's go, Laura. 492 00:24:14,720 --> 00:24:16,320 Just make it the best you can, Loz. 493 00:24:19,000 --> 00:24:21,000 You can do it, Laura. Come on, mate. 494 00:24:21,000 --> 00:24:22,280 Let's go, Laura. Let's go, Loz. 495 00:24:22,280 --> 00:24:23,400 Come on, girl. 496 00:24:25,920 --> 00:24:27,520 DEPINDER: How does the ice-cream taste, Alana? 497 00:24:27,520 --> 00:24:29,800 Yeah. It's good. A little bit of white chocolate. 498 00:24:29,800 --> 00:24:31,520 Just a little bit of that amazing... Horseradish. 499 00:24:31,520 --> 00:24:33,200 Yeah. Perfect. It's really nice. 500 00:24:34,240 --> 00:24:36,520 The end of the cook is so close, 501 00:24:36,520 --> 00:24:40,920 but I've only just got enough time to plate it up beautifully. 502 00:24:40,920 --> 00:24:43,200 The soaked almond biscuit goes first into the bowl, 503 00:24:43,200 --> 00:24:45,160 then plums on top of that. 504 00:24:45,160 --> 00:24:47,320 And then I pipe the goat's curd cream 505 00:24:47,320 --> 00:24:48,800 all around the edge. 506 00:24:48,800 --> 00:24:51,200 I am super happy with my dish, 507 00:24:51,200 --> 00:24:54,240 but I'm going up against the absolute best. 508 00:24:54,240 --> 00:24:56,560 And for me to beat Sarah, 509 00:24:56,560 --> 00:24:59,160 I need to really elevate this dish. 510 00:25:02,280 --> 00:25:04,320 So I'm adding some celery oil 511 00:25:04,320 --> 00:25:05,800 because I want to bring 512 00:25:05,800 --> 00:25:09,520 that really beautiful, fresh, cooling flavour 513 00:25:09,520 --> 00:25:11,640 to that horseradish cream. 514 00:25:11,640 --> 00:25:13,360 Three minutes to go. 515 00:25:13,360 --> 00:25:17,120 SOFIA: Come on! JAMIE: Come on, guys. DEPINDER: Come on, guys. 516 00:25:18,240 --> 00:25:19,840 Nice work, Laura. 517 00:25:19,840 --> 00:25:21,440 Come on, Sarah. 518 00:25:21,440 --> 00:25:22,960 SARAH: Last few minutes 519 00:25:22,960 --> 00:25:24,920 and I'm really happy with all my elements. 520 00:25:24,920 --> 00:25:27,960 I've got my doughnuts that I've tossed in caraway salt. 521 00:25:27,960 --> 00:25:30,080 I've got to pipe just the right amount 522 00:25:30,080 --> 00:25:32,160 of horseradish cream in the centre, 523 00:25:32,160 --> 00:25:33,840 a pipe of the pea puree, 524 00:25:33,840 --> 00:25:37,400 that sticky glaze on top of my doughnuts, 525 00:25:37,400 --> 00:25:40,640 and then layer it with the beef as well. 526 00:25:40,640 --> 00:25:42,160 DEPINDER: Nice work, Lozzie. 527 00:25:42,160 --> 00:25:43,240 BEN: Go, Loz. 528 00:25:43,240 --> 00:25:44,360 (SIGHS) 529 00:25:44,360 --> 00:25:46,040 It's alright, girl. 530 00:25:47,480 --> 00:25:48,920 It's so not. 531 00:25:48,920 --> 00:25:50,880 The first thing that goes onto the plate 532 00:25:50,880 --> 00:25:52,680 is my hazelnut financier. 533 00:25:52,680 --> 00:25:56,640 On top of that, I'm going to pipe the whipped chocolate ganache. 534 00:25:56,640 --> 00:25:58,280 And sitting on top of that is 535 00:25:58,280 --> 00:26:00,400 all those beautiful halves of that quandong. 536 00:26:01,440 --> 00:26:03,880 (SIGHS) 537 00:26:03,880 --> 00:26:06,360 I think it is actually really delicious, 538 00:26:06,360 --> 00:26:09,240 but because that hazelnut gelato is not on there, 539 00:26:09,240 --> 00:26:11,240 and what happened in those last 15 minutes, 540 00:26:11,240 --> 00:26:13,600 I'm truly gutted with this dish. 541 00:26:18,520 --> 00:26:20,080 SOFIA: Time is running out. 542 00:26:20,080 --> 00:26:21,440 One minute to go. 543 00:26:25,080 --> 00:26:27,240 SNEZ: God, it's so well cooked. 544 00:26:27,240 --> 00:26:29,600 I'm starting with my fish on the bottom 545 00:26:29,600 --> 00:26:31,960 with my beautiful beurre blanc sauce, 546 00:26:31,960 --> 00:26:35,160 and I finish it off with my gorgeous little mushrooms 547 00:26:35,160 --> 00:26:37,480 and a half of the carrot just sitting there. 548 00:26:37,480 --> 00:26:39,480 What else do I have? 549 00:26:39,480 --> 00:26:41,840 I still have this beautiful fish skin, 550 00:26:41,840 --> 00:26:44,160 so I cut the nice fine strip... 551 00:26:45,320 --> 00:26:46,480 My God, it's so good. 552 00:26:46,480 --> 00:26:47,840 ..and I put it on my plate. 553 00:26:47,840 --> 00:26:49,640 So shaky. 554 00:26:49,640 --> 00:26:51,520 And I'm so happy with what I see. 555 00:26:51,520 --> 00:26:55,240 I just hope I've done enough to survive this round one. 556 00:26:55,240 --> 00:26:57,400 Oh, my God, how much time? 557 00:26:57,400 --> 00:27:00,200 The battle is over in 10... 558 00:27:00,200 --> 00:27:03,240 JUDGES: Nine, eight, seven, 559 00:27:03,240 --> 00:27:06,080 six, five, four, 560 00:27:06,080 --> 00:27:08,960 three, two, one. 561 00:27:12,360 --> 00:27:13,720 Girl! Well done. 562 00:27:13,720 --> 00:27:15,720 Well done. How'd you go? 563 00:27:15,720 --> 00:27:17,520 Oh, my God, I've no idea. 564 00:27:21,640 --> 00:27:23,120 (LAURA WHIMPERS) 565 00:27:28,400 --> 00:27:29,800 What happened? 566 00:27:29,800 --> 00:27:30,880 DEPINDER: Is Laura OK? 567 00:27:30,880 --> 00:27:32,040 Are you alright? 568 00:27:33,360 --> 00:27:35,320 Oh, no. No, no. You're incredible. 569 00:27:35,320 --> 00:27:37,520 It doesn't matter. It doesn't matter. 570 00:27:37,520 --> 00:27:39,480 (SOBS) 571 00:27:42,000 --> 00:27:43,960 Everything was going so well. 572 00:27:43,960 --> 00:27:45,720 It's OK, it's OK. Shake it off. 573 00:27:47,800 --> 00:27:50,320 You got this. You got this. Oh, thank you. 574 00:27:50,320 --> 00:27:52,440 Hey. What's up? Hey. 575 00:27:54,440 --> 00:27:56,920 I just, deep down, have this feeling... 576 00:27:56,920 --> 00:27:58,040 Sorry. 577 00:27:59,880 --> 00:28:01,760 ..I'm going home today. 578 00:28:01,760 --> 00:28:04,000 I'm just so broken. 579 00:28:22,480 --> 00:28:23,920 Sorry. No... 580 00:28:23,920 --> 00:28:25,520 Sorry, sorry, sorry. 581 00:28:25,520 --> 00:28:27,880 I know it looks like I'm getting emotional 582 00:28:27,880 --> 00:28:29,480 over a goddamn ice-cream. 583 00:28:29,480 --> 00:28:32,120 Like, the picture is so much bigger. 584 00:28:32,120 --> 00:28:35,040 You're doing this with an almost one-year-old little girl. 585 00:28:35,040 --> 00:28:36,680 You had a baby, like... I know. 586 00:28:36,680 --> 00:28:37,960 ..a month ago. 587 00:28:37,960 --> 00:28:39,840 I feel like coming back here, 588 00:28:39,840 --> 00:28:41,760 I've given up spending the first six months 589 00:28:41,760 --> 00:28:43,400 of my daughter's life with her. 590 00:28:46,800 --> 00:28:50,080 And it's just all the emotions of everything, 591 00:28:50,080 --> 00:28:51,800 coming back for the third time, 592 00:28:51,800 --> 00:28:53,920 not being around Florence, just like... 593 00:28:53,920 --> 00:28:55,040 (SIGHS) 594 00:28:56,520 --> 00:28:58,360 You got this. You got this. Honestly. 595 00:28:58,360 --> 00:29:00,080 Food's great. You're incredible. 596 00:29:03,840 --> 00:29:06,480 POH: Well, four incredible cooks. 597 00:29:06,480 --> 00:29:08,680 Two intense battles. 598 00:29:08,680 --> 00:29:10,240 Let's see who's come out on top. 599 00:29:10,240 --> 00:29:14,360 Snez and Laura, in your duel, you were cooking with hazelnuts. 600 00:29:14,360 --> 00:29:16,120 We'd like to taste your dish, Snez. 601 00:29:16,120 --> 00:29:18,480 (APPLAUSE) 602 00:29:18,480 --> 00:29:19,760 Let's go, Snez! 603 00:29:22,720 --> 00:29:24,680 Mm! Looks good. 604 00:29:24,680 --> 00:29:28,040 SNEZ: So today I made hazelnut-crusted fish, 605 00:29:28,040 --> 00:29:29,480 hazelnut beurre blanc, 606 00:29:29,480 --> 00:29:31,040 crispy fish skin 607 00:29:31,040 --> 00:29:34,720 and sauteed carrots and mushrooms. 608 00:29:34,720 --> 00:29:36,160 I think it looks really refined. 609 00:29:36,160 --> 00:29:37,520 Thank you. 610 00:29:37,520 --> 00:29:41,560 POH: It's very considered and I think it looks beautiful. 611 00:29:43,040 --> 00:29:45,400 ANDY: Alright. Shall we taste the dish? Yeah, let's go. 612 00:29:56,800 --> 00:29:59,400 JEAN-CHRISTOPHE: Are you nervous? Very nervous. 613 00:29:59,400 --> 00:30:00,960 Are you? Yeah. 614 00:30:11,200 --> 00:30:12,240 Snez... 615 00:30:16,160 --> 00:30:18,160 ..your beurre blanc... 616 00:30:18,160 --> 00:30:21,280 (LAUGHS) 'Cause it's a bit of my little speciality. 617 00:30:22,520 --> 00:30:26,560 ..that was probably the very best one we had 618 00:30:26,560 --> 00:30:28,240 for a very, very long time. 619 00:30:28,240 --> 00:30:29,760 Thank you, Chef. 620 00:30:29,760 --> 00:30:34,280 I love the introduction of the nutty paste into your sauce. 621 00:30:34,280 --> 00:30:36,520 That was very clever and just perfect. 622 00:30:39,240 --> 00:30:43,800 The cook on the fish is money, money, money, money. 623 00:30:43,800 --> 00:30:46,560 You've kept those hazelnuts just caramelised, not burnt. 624 00:30:46,560 --> 00:30:50,760 And then the flesh of the fish is just melting in your mouth. 625 00:30:50,760 --> 00:30:53,800 I also love that you put those little vegies on. 626 00:30:53,800 --> 00:30:56,440 They're done in such a refined, petite way. 627 00:30:56,440 --> 00:30:59,720 And I think this dish, hazelnuts aside, 628 00:30:59,720 --> 00:31:01,840 just shows such a wonderful evolution of you. 629 00:31:01,840 --> 00:31:04,160 You should be really proud. Thanks, Sofia. 630 00:31:04,160 --> 00:31:06,520 Nice, Snez! BEN: Well done, Snez! 631 00:31:08,360 --> 00:31:11,320 Well done, well done. Good job. 632 00:31:11,320 --> 00:31:13,160 Next up, Laura. 633 00:31:13,160 --> 00:31:14,600 Go, Laura. 634 00:31:14,600 --> 00:31:16,080 (APPLAUSE) 635 00:31:21,480 --> 00:31:23,040 (SIGHS) 636 00:31:24,680 --> 00:31:26,920 I've made a hazelnut and brown butter financier. 637 00:31:26,920 --> 00:31:28,600 A whipped dark chocolate ganache, 638 00:31:28,600 --> 00:31:31,240 quandongs, cooked down some Montenegro, 639 00:31:31,240 --> 00:31:33,800 and a salted hazelnut mascarpone whip. 640 00:31:35,200 --> 00:31:37,560 It was a bit emotional after the cook. 641 00:31:37,560 --> 00:31:39,520 Yeah. 642 00:31:39,520 --> 00:31:41,560 'Cause mascarpone wasn't plan A, was it? 643 00:31:41,560 --> 00:31:44,120 No. (GROANS) 644 00:31:44,120 --> 00:31:45,760 Yeah, it's just frustrating. 645 00:31:48,320 --> 00:31:50,200 I think I know why. 646 00:31:50,200 --> 00:31:52,880 'Cause I was in the room 647 00:31:52,880 --> 00:31:55,200 when it happened last time in this kitchen. 648 00:31:55,200 --> 00:31:57,360 Yeah. 649 00:31:57,360 --> 00:31:59,880 Probably cost you lifting that trophy. 650 00:31:59,880 --> 00:32:01,200 Yeah. 651 00:32:02,240 --> 00:32:03,480 How brave you are. 652 00:32:24,360 --> 00:32:26,640 Laura, this combination is just so you. 653 00:32:26,640 --> 00:32:28,960 I love the sharpness of the quandong 654 00:32:28,960 --> 00:32:32,440 with the bitterness of the Montenegro. 655 00:32:32,440 --> 00:32:35,320 The way you incorporated those quandongs is just so delicious. 656 00:32:35,320 --> 00:32:38,160 They've got this wonderful astringency to them, 657 00:32:38,160 --> 00:32:39,200 and they kind of serve 658 00:32:39,200 --> 00:32:41,160 as these little boats for the caramel. 659 00:32:41,160 --> 00:32:43,600 I didn't miss your ice-cream. 660 00:32:43,600 --> 00:32:47,000 I thought the texture of the replacement 661 00:32:47,000 --> 00:32:50,360 was really luscious and smooth. 662 00:32:52,320 --> 00:32:56,080 But I think you needed to punch harder with the hazelnut. 663 00:32:56,080 --> 00:32:57,880 OK. When you've got a dark chocolate, 664 00:32:57,880 --> 00:32:59,320 and when you've got Montenegro, 665 00:32:59,320 --> 00:33:01,880 and when you've got an intense native Australian ingredient, 666 00:33:01,880 --> 00:33:05,920 you need the hazelnut component to match up in its intensity. 667 00:33:05,920 --> 00:33:08,760 And for me, that was just too subtle. 668 00:33:09,800 --> 00:33:11,760 It is friggin' delicious. 669 00:33:13,200 --> 00:33:17,760 The use of the quandong, chocolate and hazelnut is off the charts. 670 00:33:17,760 --> 00:33:18,960 I love it. 671 00:33:18,960 --> 00:33:22,320 It's so interesting. It's so uniquely you as well. 672 00:33:22,320 --> 00:33:26,520 I just, I don't know whether it's because 673 00:33:26,520 --> 00:33:28,120 we knew that there was 674 00:33:28,120 --> 00:33:31,800 a salted hazelnut gelato coming our way or not. 675 00:33:31,800 --> 00:33:33,120 Yeah. 676 00:33:34,160 --> 00:33:36,120 But I think I miss it. 677 00:33:38,240 --> 00:33:43,480 I wanted the luxury of that element. 678 00:33:43,480 --> 00:33:44,840 Well done. Thank you. 679 00:33:44,840 --> 00:33:46,800 JEAN-CHRISTOPHE: All the best. 680 00:33:46,800 --> 00:33:48,240 (SIGHS) 681 00:33:50,200 --> 00:33:52,040 In the battle of Sarah versus Alana, 682 00:33:52,040 --> 00:33:54,080 you were cooking with horseradish. 683 00:33:54,080 --> 00:33:56,600 We'd love to taste your dish, Sarah. 684 00:33:56,600 --> 00:33:59,080 (APPLAUSE) 685 00:34:06,040 --> 00:34:07,120 What have you made, Sarah? 686 00:34:07,120 --> 00:34:11,440 I've made savoury doughnuts stuffed with horseradish cream, 687 00:34:11,440 --> 00:34:13,440 seared Wagyu with a pea puree 688 00:34:13,440 --> 00:34:15,040 and a red wine glaze. 689 00:34:16,280 --> 00:34:20,600 That's pretty much exactly what I wanted to see from the brief. 690 00:34:20,600 --> 00:34:21,880 That doesn't happen very often. 691 00:34:21,880 --> 00:34:23,640 (ALL LAUGH) 692 00:34:37,400 --> 00:34:39,040 Sarah. 693 00:34:39,040 --> 00:34:41,160 The doughnuts were perfection, 694 00:34:41,160 --> 00:34:44,840 so fluffy and just gorgeous mouthfeel. 695 00:34:44,840 --> 00:34:48,000 And I love the play on beef and horseradish. 696 00:34:48,000 --> 00:34:51,320 I really loved how much horseradish was in my little doughnut. 697 00:34:51,320 --> 00:34:52,560 I loved all the elements. 698 00:34:52,560 --> 00:34:56,080 The little garnish of watercress to add to the spice hit. 699 00:34:56,080 --> 00:34:58,440 You've got this beautiful, rich glaze over the top 700 00:34:58,440 --> 00:35:00,120 that kind of looks like chocolate, 701 00:35:00,120 --> 00:35:02,040 so I get the reference back to the doughnut. 702 00:35:02,040 --> 00:35:05,240 Your meat is so beautifully sliced and it's thin 703 00:35:05,240 --> 00:35:08,240 and you can, you know, work your way through the flavour. 704 00:35:08,240 --> 00:35:11,240 And I've just got a little, like, tickling sensation 705 00:35:11,240 --> 00:35:13,600 in my schnoz right now from the horseradish, 706 00:35:13,600 --> 00:35:15,320 which I really love. 707 00:35:15,320 --> 00:35:16,640 It was exactly how it was meant to be. 708 00:35:16,640 --> 00:35:18,760 So props to you. Thank you. 709 00:35:18,760 --> 00:35:20,000 (APPLAUSE) 710 00:35:20,000 --> 00:35:21,240 Go, Sarah. 711 00:35:24,840 --> 00:35:27,280 We'd like to taste your dish, Alana. 712 00:35:27,280 --> 00:35:28,760 Go, Alana. 713 00:35:28,760 --> 00:35:32,760 ALANA: I'm looking at my dish as I'm walking up to the judges 714 00:35:32,760 --> 00:35:35,960 and I'm really proud because that's me on a plate. 715 00:35:35,960 --> 00:35:37,480 That's my ideas. 716 00:35:38,760 --> 00:35:40,640 Oh, wow. OK. 717 00:35:40,640 --> 00:35:45,200 But I know that I'm kind of walking that fine tightrope of, 718 00:35:45,200 --> 00:35:47,520 "Is this flavour combination going to work?" 719 00:35:47,520 --> 00:35:49,840 It doesn't look like horseradish anything, does it? 720 00:35:51,040 --> 00:35:53,240 There's a lot riding on this. 721 00:36:01,120 --> 00:36:03,720 POH: That is very pretty. 722 00:36:03,720 --> 00:36:04,880 Very modern. 723 00:36:04,880 --> 00:36:07,360 I love that little splash on top. 724 00:36:07,360 --> 00:36:10,560 Alana, horseradish too. 725 00:36:10,560 --> 00:36:11,720 What'd you cook? 726 00:36:11,720 --> 00:36:16,040 I've made horseradish ice-cream with goat's cheese cream 727 00:36:16,040 --> 00:36:18,040 soaked almond biscuit, 728 00:36:18,040 --> 00:36:21,160 celery oil and fresh plums. 729 00:36:21,160 --> 00:36:23,720 Big flavours. Let's see if they work together. 730 00:36:45,200 --> 00:36:48,200 Alana, we're supposed to have a bit of suspense 731 00:36:48,200 --> 00:36:49,400 because it's a duel. 732 00:36:49,400 --> 00:36:50,880 You know what? 733 00:36:52,080 --> 00:36:53,920 I love it! 734 00:36:53,920 --> 00:36:56,800 Didn't make that much noise, but you know what? 735 00:37:00,120 --> 00:37:01,280 It's a napkin. 736 00:37:02,680 --> 00:37:04,640 Ah, yes. He has to express himself. 737 00:37:04,640 --> 00:37:05,720 You know what? 738 00:37:05,720 --> 00:37:07,560 First I was intrigued, 739 00:37:07,560 --> 00:37:09,720 then I become mesmerised, 740 00:37:09,720 --> 00:37:12,440 and now I'm super impressed. 741 00:37:12,440 --> 00:37:13,880 And what I love, 742 00:37:13,880 --> 00:37:16,520 the horseradish is raw in your ice-cream 743 00:37:16,520 --> 00:37:18,240 and you can get that kick. 744 00:37:18,240 --> 00:37:22,640 You can get the vivacity of what horseradish does very well. 745 00:37:22,640 --> 00:37:25,120 And also it's beautiful colours, too. 746 00:37:25,120 --> 00:37:28,400 The celery oil is perfect. 747 00:37:28,400 --> 00:37:30,720 It brings not just the aspect visual, 748 00:37:30,720 --> 00:37:33,800 but also it's well welcome with horseradish. 749 00:37:33,800 --> 00:37:38,440 Alana, you smashed the balance of the flavour in that ice-cream. 750 00:37:38,440 --> 00:37:41,960 If chilli has a hot heat, horseradish to me has a cool heat. 751 00:37:41,960 --> 00:37:43,520 And when you get that with ice-cream, 752 00:37:43,520 --> 00:37:44,880 which I haven't had before, 753 00:37:44,880 --> 00:37:46,960 it's something that's quite exciting. 754 00:37:46,960 --> 00:37:48,520 It just, it wakes you up a little bit. 755 00:37:50,200 --> 00:37:52,920 I was craving a tiny bit more sweetness. 756 00:37:54,160 --> 00:37:58,760 A few of those savoury elements, particularly the goat's curd cream, 757 00:37:58,760 --> 00:38:00,840 we're competing a little bit. 758 00:38:00,840 --> 00:38:03,360 I think on this occasion 759 00:38:03,360 --> 00:38:06,240 you probably just pushed the savoury a little bit too hard. 760 00:38:07,600 --> 00:38:10,080 I didn't love the goat's cheese. OK. 761 00:38:10,080 --> 00:38:11,360 'Cause I really loved 762 00:38:11,360 --> 00:38:13,640 what the white chocolate and the horseradish was doing. 763 00:38:13,640 --> 00:38:14,960 I get what you were trying to do, 764 00:38:14,960 --> 00:38:17,720 but, for me, it was just too tart. 765 00:38:17,720 --> 00:38:19,240 OK. 766 00:38:19,240 --> 00:38:22,120 You've definitely done an unbelievable job in areas, 767 00:38:22,120 --> 00:38:24,360 but I feel like there was just too many things. 768 00:38:24,360 --> 00:38:26,480 You know, if you just pulled it back a little bit, 769 00:38:26,480 --> 00:38:28,280 it could have been an absolute knockout. 770 00:38:28,280 --> 00:38:29,560 Yeah. Thanks, Alana. 771 00:38:29,560 --> 00:38:31,000 Thanks, Alana. Thank you. 772 00:38:31,000 --> 00:38:33,040 Thank you. Thank you. 773 00:38:33,040 --> 00:38:34,600 Well done, Alana. 774 00:38:34,600 --> 00:38:35,960 Yeah. (APPLAUSE) 775 00:38:35,960 --> 00:38:37,240 Oh, fingers crossed. 776 00:38:38,800 --> 00:38:40,240 It does work. 777 00:38:44,360 --> 00:38:47,880 You had a one-in-four chance of going home 778 00:38:47,880 --> 00:38:49,440 when you walked in here today. 779 00:38:49,440 --> 00:38:50,840 For two of you, 780 00:38:50,840 --> 00:38:52,400 those odds are about to get tighter. 781 00:38:55,240 --> 00:38:57,840 First - hazelnut duel. 782 00:38:59,040 --> 00:39:00,400 Snez. 783 00:39:00,400 --> 00:39:05,200 Silky fish, gorgeous crust and rich, nutty beurre blanc. 784 00:39:05,200 --> 00:39:07,160 That was an absolute winner. 785 00:39:08,600 --> 00:39:11,240 Laura, your flavours, technique and textures, 786 00:39:11,240 --> 00:39:13,600 they were all on-point, 787 00:39:13,600 --> 00:39:15,840 but we were missing the indulgence 788 00:39:15,840 --> 00:39:18,760 that we would have got from that gelato. 789 00:39:18,760 --> 00:39:22,440 And because of that, Laura, you'll be cooking in round two. 790 00:39:22,440 --> 00:39:24,840 All good. Snez, you're safe. 791 00:39:24,840 --> 00:39:26,000 Well done. 792 00:39:26,000 --> 00:39:27,600 Now the horseradish showdown. 793 00:39:27,600 --> 00:39:29,520 This was a really tough one. 794 00:39:29,520 --> 00:39:31,880 And the decision was not unanimous. 795 00:39:33,840 --> 00:39:36,760 Both of your dishes had positives... 796 00:39:36,760 --> 00:39:39,520 ..but one of them had a few too many flavours going on. 797 00:39:40,840 --> 00:39:43,120 The goat's curd was distracting. 798 00:39:43,120 --> 00:39:45,360 Alana, you're headed into round two. 799 00:39:47,720 --> 00:39:50,440 Snez, Sarah, you're safe. Congratulations. 800 00:39:50,440 --> 00:39:52,440 You can join the others up in the gantry. 801 00:39:52,440 --> 00:39:53,720 Thank you. Good luck. 802 00:39:53,720 --> 00:39:55,160 Thank you. Thank you. 803 00:39:55,160 --> 00:39:57,000 SNEZ: Oh, my God, Sarah, I can't believe it. 804 00:39:57,000 --> 00:39:59,000 That was so stressful. 805 00:39:59,000 --> 00:40:00,920 Oh, dear. 806 00:40:00,920 --> 00:40:03,040 Laura, Alana, it comes down to you 807 00:40:03,040 --> 00:40:06,640 and whatever ingredient is under this cloche. 808 00:40:06,640 --> 00:40:09,680 You now have a 50/50 chance of going home. 809 00:40:09,680 --> 00:40:14,360 I'm thinking that's a 50% chance of staying in this competition. 810 00:40:14,360 --> 00:40:15,520 That's my mindset. 811 00:40:15,520 --> 00:40:20,720 No matter who wins this duel, we're going to be losing a champion. 812 00:40:20,720 --> 00:40:23,640 I feel like this is like a huge wake-up call. 813 00:40:23,640 --> 00:40:25,680 Like, huge. 814 00:40:25,680 --> 00:40:29,480 In this round, you're going head-to-head using... 815 00:40:32,720 --> 00:40:34,480 ..fennel seeds. 816 00:40:34,480 --> 00:40:36,240 Oh, that's such a good one! Wow. 817 00:40:36,240 --> 00:40:38,000 Oh. 818 00:40:38,000 --> 00:40:40,040 SOFIA: Oh, they smell amazing. ANDY: Wow. 819 00:40:40,040 --> 00:40:41,720 Whoa! Whoo-hoo! 820 00:40:41,720 --> 00:40:43,080 I love them. 821 00:40:44,400 --> 00:40:46,920 This could go either way. It could. 822 00:40:48,280 --> 00:40:50,360 You'll have 75 minutes. 823 00:40:51,800 --> 00:40:54,400 The garden and the pantry are open. 824 00:40:54,400 --> 00:40:56,000 Cook whatever dish 825 00:40:56,000 --> 00:40:58,360 you think will keep you in this competition. 826 00:40:58,360 --> 00:41:01,320 Just make sure fennel seeds features in it, OK? 827 00:41:01,320 --> 00:41:02,600 BOTH: Yep. 828 00:41:03,600 --> 00:41:06,560 Good luck. Your time starts now. 829 00:41:06,560 --> 00:41:07,640 Come on. 830 00:41:07,640 --> 00:41:09,280 (APPLAUSE) 831 00:41:10,360 --> 00:41:11,520 Oh, it's so heavy. 832 00:41:13,440 --> 00:41:14,840 Alright. 833 00:41:17,000 --> 00:41:18,800 Coming into round two, 834 00:41:18,800 --> 00:41:21,760 I've still got that, like, deflation, 835 00:41:21,760 --> 00:41:24,680 that broken feeling from round one. 836 00:41:24,680 --> 00:41:27,200 Like, all that trauma and all the build-up of emotions, 837 00:41:27,200 --> 00:41:29,160 I'm just... 838 00:41:29,160 --> 00:41:31,720 I'm just still trying to accept the fact of what's about to happen. 839 00:41:31,720 --> 00:41:35,080 Like, if that was a one-round cook, I'd be eliminated. 840 00:41:36,440 --> 00:41:37,760 That's terrifying. 841 00:41:39,840 --> 00:41:42,760 The smart decision here is to use fennel seeds 842 00:41:42,760 --> 00:41:46,840 in an Italian dish and make a knockout pasta dish. 843 00:41:46,840 --> 00:41:48,960 JEAN-CHRISTOPHE: Good luck. Yeah. 844 00:41:48,960 --> 00:41:50,800 Let's go, Laura. Here she comes! 845 00:41:50,800 --> 00:41:53,680 POH: Seafood. Surely she's going to make pasta. 846 00:41:53,680 --> 00:41:57,360 But Alana could just completely wipe the floor with this. 847 00:41:57,360 --> 00:41:59,920 So I'm not going down that track. 848 00:42:02,000 --> 00:42:05,480 I'm making a dish that is, like, for me, 849 00:42:05,480 --> 00:42:08,560 something that I could cook at the end of this competition 850 00:42:08,560 --> 00:42:10,080 and maybe win off. 851 00:42:10,080 --> 00:42:12,040 And that's why I'm doing it. 852 00:42:12,040 --> 00:42:15,200 But it's something that's so intricate and delicate, 853 00:42:15,200 --> 00:42:16,960 like there is so much that could go wrong. 854 00:42:16,960 --> 00:42:19,200 Like there's almost more can go wrong in this dish 855 00:42:19,200 --> 00:42:21,080 than can go right. 856 00:42:21,080 --> 00:42:23,120 So I'm going to do a chilled squid noodle dish. 857 00:42:23,120 --> 00:42:25,160 I'll do a little roasted fennel oil, 858 00:42:25,160 --> 00:42:29,200 also do a little smoked fennel dashi to go with it. 859 00:42:29,200 --> 00:42:33,320 The charred fennel dashi is going to comprise of an actual dashi broth, 860 00:42:33,320 --> 00:42:36,800 as well as a charred and fresh fennel juice. 861 00:42:36,800 --> 00:42:38,200 I'm going to combine both 862 00:42:38,200 --> 00:42:40,720 to balance out a broth that's really deep in flavour 863 00:42:40,720 --> 00:42:43,200 with umami-rich Japanese flavours, 864 00:42:43,200 --> 00:42:44,200 lots of seaweed, 865 00:42:44,200 --> 00:42:47,400 charred pipis to add flavour and depth, 866 00:42:47,400 --> 00:42:50,600 as well as the depth of flavour you get from charring that fennel. 867 00:43:00,760 --> 00:43:04,000 OK, ladies, 60 minutes to go. 868 00:43:04,000 --> 00:43:05,640 (CHEERING AND APPLAUSE) 869 00:43:05,640 --> 00:43:07,360 DEPINDER: Go, guys! SNEZ: Go, girls! Push, push! 870 00:43:07,360 --> 00:43:09,160 Come on, Laura. Come on, Alana. 871 00:43:15,640 --> 00:43:19,600 This is the worst odds I've had in the competition so far 872 00:43:19,600 --> 00:43:21,680 about going home, so, yeah, 873 00:43:21,680 --> 00:43:26,120 I am going to try and get as much of me on a plate as possible, 874 00:43:26,120 --> 00:43:28,040 hero those fennel seeds. 875 00:43:28,040 --> 00:43:30,480 This is a be-all and end-all cook, 876 00:43:30,480 --> 00:43:32,320 and I want it to be a dessert. 877 00:43:32,320 --> 00:43:34,360 It's what I do really well. 878 00:43:34,360 --> 00:43:35,400 Go, Alana. 879 00:43:35,400 --> 00:43:38,520 I'm going to be making a burnt fennel seed pavlova 880 00:43:38,520 --> 00:43:40,680 with some other beautiful elements on top, 881 00:43:40,680 --> 00:43:43,840 so a sour cherry sorbet, a little bit of a diplomat cream. 882 00:43:43,840 --> 00:43:48,240 To beat Laura, I basically have to make the best dish 883 00:43:48,240 --> 00:43:50,920 I've done in this competition. 884 00:43:50,920 --> 00:43:52,480 Oh, the pressure is on. 885 00:43:52,480 --> 00:43:54,240 I mean, I've done it before, 886 00:43:54,240 --> 00:43:56,560 I've had plenty of top dishes... 887 00:43:57,680 --> 00:44:00,480 ..but this has got to be like the top, top dish. 888 00:44:01,520 --> 00:44:03,800 That's the only way I can win this challenge. 889 00:44:15,400 --> 00:44:19,400 This is anyone's game. You have 45 minutes to go. 890 00:44:19,400 --> 00:44:21,440 SNEZ: Come on, girls! DEPINDER: Let's go, guys. 891 00:44:21,440 --> 00:44:23,360 (APPLAUSE) 892 00:44:25,240 --> 00:44:28,600 Hi, Alana. Hello. How are you? 893 00:44:28,600 --> 00:44:30,200 So, tell us what you're making. 894 00:44:30,200 --> 00:44:34,680 So I'm doing a burnt fennel pavlova with a sour cherry sorbet, 895 00:44:34,680 --> 00:44:37,600 some candied fennel stalks... Yeah. 896 00:44:37,600 --> 00:44:39,920 ..and lots of really pretty garnishes on it as well, 897 00:44:39,920 --> 00:44:43,000 that are just going to give lots of different flavours and textures. 898 00:44:43,000 --> 00:44:46,360 But remember - not too many! Exactly. 899 00:44:46,360 --> 00:44:50,720 I think that fennel seed was your ticket to a win here... 900 00:44:50,720 --> 00:44:52,920 Yeah. ..because it is so you. 901 00:44:52,920 --> 00:44:55,480 It's what we've seen you be so successful at, 902 00:44:55,480 --> 00:44:59,760 putting really unique savoury or spices into a dessert 903 00:44:59,760 --> 00:45:02,400 and just creating something that just wows us. 904 00:45:02,400 --> 00:45:04,200 Yeah. Like, you've got a chance here. 905 00:45:04,200 --> 00:45:06,960 Just taste, taste, taste, edit, edit, edit. 906 00:45:06,960 --> 00:45:08,720 Just bring us that perfect dish. 907 00:45:08,720 --> 00:45:10,880 Now you've just given me an idea. I need to go to the pantry. 908 00:45:10,880 --> 00:45:12,760 Tune in on that little flavour whisperer. 909 00:45:12,760 --> 00:45:13,920 Thank you. What did I say? 910 00:45:13,920 --> 00:45:15,760 I don't know, just flavour combinations. 911 00:45:15,760 --> 00:45:17,760 Now I need to go get something. 912 00:45:19,880 --> 00:45:23,200 Laura is an absolute force to reckon with. 913 00:45:23,200 --> 00:45:27,960 I feel like it's a bit David and Goliath at the moment. 914 00:45:27,960 --> 00:45:29,160 BEN: Go on, Alana. 915 00:45:29,160 --> 00:45:31,880 And I've been trying to think what I needed to add 916 00:45:31,880 --> 00:45:33,560 to this sour cherry sorbet, 917 00:45:33,560 --> 00:45:36,320 just so it had another layer of flavour. 918 00:45:37,440 --> 00:45:40,720 I'm thinking a little bit of cracked pink peppercorns 919 00:45:40,720 --> 00:45:43,960 and some dried rose petals will be just enough 920 00:45:43,960 --> 00:45:46,560 to get that sour cherry sorbet across the line, 921 00:45:46,560 --> 00:45:49,080 because the pressure is on 922 00:45:49,080 --> 00:45:52,640 to cook the best I've ever, ever, ever cooked in this kitchen. 923 00:45:57,400 --> 00:45:59,600 DEPINDER: You OK? Yeah. 924 00:45:59,600 --> 00:46:01,040 That's hot. 925 00:46:01,040 --> 00:46:03,080 After what happened in that first round cook, 926 00:46:03,080 --> 00:46:07,280 I've got all those emotions and they're, like, still right there. 927 00:46:07,280 --> 00:46:09,400 So it's just trying to, like, combat those, 928 00:46:09,400 --> 00:46:12,720 keep them at bay and focus. 929 00:46:12,720 --> 00:46:14,440 In round two, I'm making 930 00:46:14,440 --> 00:46:17,360 a cold squid and fennel noodle salad. 931 00:46:17,360 --> 00:46:19,360 I'm gonna have chard fennel noodles, 932 00:46:19,360 --> 00:46:21,320 as well as a fennel dashi broth. 933 00:46:21,320 --> 00:46:22,400 My dashi is on, 934 00:46:22,400 --> 00:46:24,400 the toasted fennel salt is ready for later 935 00:46:24,400 --> 00:46:25,720 to season the noodles with. 936 00:46:25,720 --> 00:46:27,080 I'm just cutting my noodles now. 937 00:46:31,240 --> 00:46:33,160 SNEZ: Here you have to be delicate. 938 00:46:33,160 --> 00:46:37,440 Like, literally 30 seconds cooked too much, 939 00:46:37,440 --> 00:46:40,760 a millimetre that the noodles aren't cut perfectly 940 00:46:40,760 --> 00:46:42,720 is going to ruin this whole dish. 941 00:46:42,720 --> 00:46:44,240 DEPINDER: Let's go, Laura. 942 00:46:44,240 --> 00:46:46,840 I cannot stuff this up. 943 00:46:46,840 --> 00:46:49,120 If I stuff this up, I'm out. 944 00:46:49,120 --> 00:46:52,400 So I took my absolute time to make sure 945 00:46:52,400 --> 00:46:55,280 that all of these squid noodles are the same size and texture. 946 00:46:55,280 --> 00:46:57,560 SNEZ: Oh... Let's go, Lozzie. Come on, come on. 947 00:46:57,560 --> 00:46:59,240 BEN: Come on, Loz. CALLUM: Let's go. Lozzie. 948 00:47:00,920 --> 00:47:04,080 Plain and simple - make this your best dish yet. 949 00:47:04,080 --> 00:47:06,200 15 minutes to go! 950 00:47:15,560 --> 00:47:18,400 My sour cherry sorbet is ready to go. 951 00:47:18,400 --> 00:47:20,960 SNEZ: Nice, Alana. Is it nice? JAMIE: Is it tasting good, Alana? 952 00:47:20,960 --> 00:47:24,120 Yeah, it's really yummy. 953 00:47:24,120 --> 00:47:27,400 I have my burnt fennel seed pavlovas in the oven. 954 00:47:27,400 --> 00:47:31,080 The pavs, I am wanting them really crispy on the outside, 955 00:47:31,080 --> 00:47:32,400 fluffy on the inside. 956 00:47:32,400 --> 00:47:34,600 They've been in for about 20 minutes or so now. 957 00:47:34,600 --> 00:47:36,240 They're not far off coming out. 958 00:47:36,240 --> 00:47:38,880 And then I'll torch them for the burnt side of it. 959 00:47:40,880 --> 00:47:44,680 Every pavlova has some sort of cream element on it. 960 00:47:44,680 --> 00:47:48,440 For me, I want to do a cream diplomat today 961 00:47:48,440 --> 00:47:53,160 and I'm thinking, "What flavours can I put in there?" 962 00:47:53,160 --> 00:47:57,280 And a little bit of honey and a really strong vanilla bean 963 00:47:57,280 --> 00:47:59,560 I think is going to be a great flavour profile 964 00:47:59,560 --> 00:48:02,000 to go with the sour cherry and the fennel. 965 00:48:07,320 --> 00:48:09,600 The end of the cook is so close, 966 00:48:09,600 --> 00:48:12,080 but I want to add some sort of fresh fruit. 967 00:48:12,080 --> 00:48:13,760 And to win this challenge, 968 00:48:13,760 --> 00:48:16,440 it can't be just fresh fruit on a plate. 969 00:48:16,440 --> 00:48:18,000 SNEZ: What's that, Alana? Marsala. 970 00:48:19,360 --> 00:48:24,320 Last time I made a marsala syrup, Sofia couldn't stop raving about it. 971 00:48:24,320 --> 00:48:28,840 Strawberries, marsala, fennel seed pavlova, sour cherries 972 00:48:28,840 --> 00:48:31,360 and a crunch from kataifi pastry - 973 00:48:31,360 --> 00:48:33,760 I have so many things going on right now, 974 00:48:33,760 --> 00:48:36,240 but I feel like at this point in the competition, 975 00:48:36,240 --> 00:48:39,880 you're not going to get anywhere without taking some risks. 976 00:48:41,080 --> 00:48:44,480 Andy, remember your parting words to Alana 977 00:48:44,480 --> 00:48:47,080 when you left her bench was "edit, edit, edit"? 978 00:48:48,240 --> 00:48:50,360 She is now adding things. 979 00:48:50,360 --> 00:48:51,600 So she's got on her bench 980 00:48:51,600 --> 00:48:56,360 pink peppercorns, rose petals, marsala, fresh strawberries. 981 00:48:56,360 --> 00:48:58,240 She's got a lot of decisions to make. Yeah. 982 00:48:58,240 --> 00:49:01,720 What to put on, what to leave off, how much of things to put on. 983 00:49:01,720 --> 00:49:06,200 I'm stressing because I think while this is Alana's talent 984 00:49:06,200 --> 00:49:08,000 for feeling her way through things, 985 00:49:08,000 --> 00:49:10,400 this is not the moment to do it. 986 00:49:15,520 --> 00:49:17,760 Only three minutes to go. Come on! 987 00:49:17,760 --> 00:49:19,160 BEN: Come on, guys. 988 00:49:30,240 --> 00:49:31,800 Oh, my heart stopped. 989 00:49:31,800 --> 00:49:33,440 CALLUM: Are you cooking the noodles, Lozzie? 990 00:49:33,440 --> 00:49:36,440 Uh, yep. I'm going to cook it in some of the dashi 991 00:49:36,440 --> 00:49:37,680 and then serve it with the broth. 992 00:49:37,680 --> 00:49:39,600 So it'll just be, like, just poached. 993 00:49:39,600 --> 00:49:40,880 Lovely. 994 00:49:42,040 --> 00:49:44,640 It's time to start cooking these noodles 995 00:49:44,640 --> 00:49:47,760 for about 5-10 seconds, if that. 996 00:49:47,760 --> 00:49:49,880 They don't have long at all. 997 00:49:49,880 --> 00:49:52,640 This dashi broth has been bubbling away 998 00:49:52,640 --> 00:49:55,840 for pretty much this whole cook and I've been tasting it throughout, 999 00:49:55,840 --> 00:49:57,040 building that depth of flavour, 1000 00:49:57,040 --> 00:49:59,120 making sure you can taste every single ingredient 1001 00:49:59,120 --> 00:50:00,760 that went into that broth. 1002 00:50:02,720 --> 00:50:06,760 But there's definitely a fine line of I may have used too much fennel, 1003 00:50:06,760 --> 00:50:09,880 and maybe that fennel seed flavour isn't coming through. 1004 00:50:09,880 --> 00:50:12,840 Just... I just want it to be fennel seedy. 1005 00:50:12,840 --> 00:50:16,280 OK, one minute. 30 seconds to go! 1006 00:50:16,280 --> 00:50:17,440 (CHEERING) 1007 00:50:18,800 --> 00:50:20,720 Let's go, guys. Come on. 1008 00:50:22,280 --> 00:50:24,360 Looks great, Lozzie. Thank you. 1009 00:50:24,360 --> 00:50:26,040 It all comes down to this. 1010 00:50:26,040 --> 00:50:28,920 I've got those squid noodles with that fennel noodles as well. 1011 00:50:28,920 --> 00:50:32,480 It's been dressed with fennel salt, fennel oil, some lemon juice. 1012 00:50:32,480 --> 00:50:36,440 The fennel fronds are sitting really nicely on the squid. 1013 00:50:36,440 --> 00:50:38,200 Fennel. Fennel. Fennel. Fennel. Fennel. 1014 00:50:43,320 --> 00:50:44,520 JAMIE: She is shaking. 1015 00:50:44,520 --> 00:50:46,840 CALLUM: Alana? Mm. 1016 00:50:46,840 --> 00:50:50,240 I'm feeling extreme pressure. 1017 00:50:50,240 --> 00:50:53,440 I put down the burnt fennel seed pavlova, 1018 00:50:53,440 --> 00:50:55,840 honey and vanilla bean cream diplomat, 1019 00:50:55,840 --> 00:50:59,160 the fresh strawberries, the candied fennel stalks, 1020 00:50:59,160 --> 00:51:00,600 kataifi pastry. 1021 00:51:00,600 --> 00:51:03,320 So many different elements going on this plate... 1022 00:51:03,320 --> 00:51:05,280 This is the final countdown. 1023 00:51:05,280 --> 00:51:08,520 ..but I don't think I need to take something off. 1024 00:51:08,520 --> 00:51:11,120 I just think this is going to be a beautiful flavour combination. 1025 00:51:11,120 --> 00:51:13,160 10... ALL: Nine, 1026 00:51:13,160 --> 00:51:16,600 eight, seven, six, 1027 00:51:16,600 --> 00:51:21,800 five, four, three, two, one. 1028 00:51:21,800 --> 00:51:23,400 (CHEERING) 1029 00:51:23,400 --> 00:51:25,240 SNEZ: Well done, girls. 1030 00:51:25,240 --> 00:51:27,560 Well done, gorgeous. 1031 00:51:27,560 --> 00:51:29,400 I'm gonna join. 1032 00:51:29,400 --> 00:51:30,880 Aw, group cuddle. 1033 00:51:32,520 --> 00:51:33,640 Well done. Well done. 1034 00:51:33,640 --> 00:51:34,640 You happy? Yeah, I am. 1035 00:51:34,640 --> 00:51:36,080 Good. Good. Good. 1036 00:51:36,080 --> 00:51:39,600 Oh, I'm glad I got through the cook. 1037 00:51:39,600 --> 00:51:41,400 I felt fine throughout the whole cook, 1038 00:51:41,400 --> 00:51:44,400 but it's just the idea that, you know, you could go home 1039 00:51:44,400 --> 00:51:45,880 on the back of this. 1040 00:51:50,960 --> 00:51:52,960 Good luck, Loz. Thank you. 1041 00:51:58,840 --> 00:52:00,840 Here she is. Hey, Laura. Hello. 1042 00:52:09,120 --> 00:52:10,520 Laura, what's your dish? 1043 00:52:11,720 --> 00:52:14,200 So it's a squid and fennel noodles 1044 00:52:14,200 --> 00:52:16,760 with a fennel dashi and a fennel seed oil. 1045 00:52:18,360 --> 00:52:19,840 And so where exactly is the fennel seed? 1046 00:52:21,440 --> 00:52:22,920 Where isn't it I think is a real question. 1047 00:52:22,920 --> 00:52:24,000 Great. 1048 00:52:25,840 --> 00:52:29,600 This is the closest you've come to leaving the competition so far. 1049 00:52:29,600 --> 00:52:31,760 Yeah. How does that make you feel? 1050 00:52:31,760 --> 00:52:33,320 Um... 1051 00:52:33,320 --> 00:52:35,640 Slightly terrifying, to be honest. 1052 00:52:35,640 --> 00:52:37,080 Um... 1053 00:52:38,080 --> 00:52:39,520 Oh, God. 1054 00:52:41,240 --> 00:52:44,360 I just feel like I've given up so much of my life 1055 00:52:44,360 --> 00:52:45,960 for this competition. 1056 00:52:45,960 --> 00:52:50,320 And I don't regret that decision in all three times at all. 1057 00:52:51,320 --> 00:52:52,960 I just... 1058 00:52:52,960 --> 00:52:54,840 Like, I know I'm good enough to win it. 1059 00:52:54,840 --> 00:52:59,120 And I think both times I've made silly decisions 1060 00:52:59,120 --> 00:53:03,600 and it's come down to something that I know I could have fixed, 1061 00:53:03,600 --> 00:53:08,240 and I would like to end a large chapter of my life 1062 00:53:08,240 --> 00:53:10,120 on a high. 1063 00:53:10,120 --> 00:53:11,840 Yeah. 1064 00:53:11,840 --> 00:53:13,360 No matter what happens, Laura, 1065 00:53:13,360 --> 00:53:15,040 we all think you're a phenomenal cook. 1066 00:53:15,040 --> 00:53:16,040 Thank you. 1067 00:53:16,040 --> 00:53:19,200 Can you please finish your dish for us? Love to. (EXHALES) 1068 00:53:19,200 --> 00:53:22,160 There's so much riding on this dish. 1069 00:53:22,160 --> 00:53:24,800 You just start questioning - Is there enough fennel seed? 1070 00:53:24,800 --> 00:53:27,480 Is it too much fennel? Is that squid cooked right? 1071 00:53:27,480 --> 00:53:29,640 I've got the angel in me going like, 1072 00:53:29,640 --> 00:53:31,600 "This is an absolute banger of a dish, 1073 00:53:31,600 --> 00:53:33,760 "and I know it's going to be elite." 1074 00:53:35,280 --> 00:53:37,040 ANDY: Thanks, Laura. Thank you. Enjoy. 1075 00:53:37,040 --> 00:53:39,000 But then I've got the devil sitting on my shoulder going, 1076 00:53:39,000 --> 00:53:42,200 "This could be the last experience you ever have in this kitchen." 1077 00:53:42,200 --> 00:53:43,320 (SIGHS) 1078 00:54:08,480 --> 00:54:11,080 I...bloody love that. 1079 00:54:11,080 --> 00:54:13,040 I bloody love that. 1080 00:54:13,040 --> 00:54:17,560 The initial flavour that you get is deep roasted fennel seed. 1081 00:54:17,560 --> 00:54:19,400 And that was the question mark for me - 1082 00:54:19,400 --> 00:54:20,520 how is this going to play out 1083 00:54:20,520 --> 00:54:22,680 because there's all sorts of fennel going on? 1084 00:54:22,680 --> 00:54:27,720 I was worried that the fresh fennel elements would take over that fennel seed, but, nah. 1085 00:54:27,720 --> 00:54:31,360 That fennel seed salt that she made with the anise seed 1086 00:54:31,360 --> 00:54:34,800 and the roasted fennel seeds is just everywhere, 1087 00:54:34,800 --> 00:54:36,200 littered throughout that dish. 1088 00:54:36,200 --> 00:54:40,360 I feel a bit differently to you, Andy. 1089 00:54:40,360 --> 00:54:42,280 I bloody, bloody love it! 1090 00:54:42,280 --> 00:54:43,840 (JUDGES LAUGH) 1091 00:54:43,840 --> 00:54:47,920 Um, the fact that she could get the seeds to really shine through 1092 00:54:47,920 --> 00:54:52,440 shows that she was really thinking about how she could hero this. 1093 00:54:52,440 --> 00:54:57,200 What I like the most is the smell 1094 00:54:57,200 --> 00:55:00,240 and the flavour and the colour of the oil. 1095 00:55:00,240 --> 00:55:03,160 What amazed me too is the squid. 1096 00:55:03,160 --> 00:55:06,240 It is so perfectly cooked. 1097 00:55:06,240 --> 00:55:11,080 And to turn a dashi so quickly with so much depth, 1098 00:55:11,080 --> 00:55:13,600 so concentrated flavours... 1099 00:55:13,600 --> 00:55:15,880 This is a phenomenal dish. 1100 00:55:20,600 --> 00:55:23,280 Just walking up to the judges right now... 1101 00:55:23,280 --> 00:55:24,480 Hey, Alana. Hi, Alana. 1102 00:55:24,480 --> 00:55:25,880 ..I'm looking down at my dish 1103 00:55:25,880 --> 00:55:30,400 and I'm just thinking, "This could be it." 1104 00:55:30,400 --> 00:55:32,640 Do you want to finish your dish? Yes, I can do that for you. 1105 00:55:32,640 --> 00:55:35,080 (TEARFULLY) You have so much joy 1106 00:55:35,080 --> 00:55:37,960 coming into this kitchen, 1107 00:55:37,960 --> 00:55:42,920 and to think that you've put it all on the line in one challenge... 1108 00:55:47,680 --> 00:55:50,040 Alana, what did you make? 1109 00:55:50,040 --> 00:55:53,640 So I've made a burnt fennel seed meringue 1110 00:55:53,640 --> 00:55:55,680 with a sour cherry sorbet, 1111 00:55:55,680 --> 00:55:57,240 some little candied fennel, 1112 00:55:57,240 --> 00:55:59,240 a little bit of crispy kataifi, 1113 00:55:59,240 --> 00:56:03,080 a honey and vanilla creme diplomate and some marsala strawberries. 1114 00:56:03,080 --> 00:56:04,560 Wow. 1115 00:56:05,840 --> 00:56:10,200 This competition, has it been different this time? 1116 00:56:10,200 --> 00:56:12,240 Having kids, you know, 1117 00:56:12,240 --> 00:56:13,920 what do you think they're going to think? 1118 00:56:13,920 --> 00:56:17,400 Because, like, I feel like you've kind of surprised yourself 1119 00:56:17,400 --> 00:56:19,080 at the things that you've been able to create. 1120 00:56:19,080 --> 00:56:20,480 They're going to be expecting 1121 00:56:20,480 --> 00:56:23,400 a lot more high-end desserts at home, I can tell you. 1122 00:56:25,440 --> 00:56:29,720 I think, for them, they're just so proud. 1123 00:56:29,720 --> 00:56:32,280 Like you said, I've totally surprised myself. 1124 00:56:32,280 --> 00:56:34,920 I feel like I've had imposter syndrome 1125 00:56:34,920 --> 00:56:36,800 since the moment I walked through those doors. 1126 00:56:36,800 --> 00:56:38,440 I can tell you now, 1127 00:56:38,440 --> 00:56:40,480 you are not an imposter in this kitchen. 1128 00:56:40,480 --> 00:56:45,760 I think that you've cooked some of the most unique, interesting, bloody, delicious desserts 1129 00:56:45,760 --> 00:56:47,760 that we've seen in the competition ever. 1130 00:56:47,760 --> 00:56:51,360 Unique flavour combinations is what you've come to be known for, 1131 00:56:51,360 --> 00:56:53,600 and I think there's going to be a couple in there 1132 00:56:53,600 --> 00:56:55,680 and we can't wait to taste. Thank you. 1133 00:56:55,680 --> 00:56:57,960 (JUDGES THANK ALANA) Thank you. 1134 00:57:01,600 --> 00:57:03,520 What do you guys think? Love it. 1135 00:57:03,520 --> 00:57:05,440 I love the look of this. I love the tones. 1136 00:57:05,440 --> 00:57:07,240 And I just know it's going to be interesting 1137 00:57:07,240 --> 00:57:09,080 because it's from her. (OTHER JUDGES AGREE) 1138 00:57:09,080 --> 00:57:10,640 My question is - 1139 00:57:10,640 --> 00:57:14,320 have all these different flavours taken away from the fennel seed? 1140 00:57:14,320 --> 00:57:16,000 Let's find out. 1141 00:57:31,440 --> 00:57:34,240 I really enjoyed a lot of the elements 1142 00:57:34,240 --> 00:57:35,600 on Alana's dish. 1143 00:57:35,600 --> 00:57:38,120 I really love the sour cherry sorbet 1144 00:57:38,120 --> 00:57:39,560 and how sharp it was. 1145 00:57:39,560 --> 00:57:41,960 I love those little crispy bits of kataifi 1146 00:57:41,960 --> 00:57:43,440 that she'd cooked in ghee. 1147 00:57:43,440 --> 00:57:45,800 I love those little bits of candied fennel stalk as well, 1148 00:57:45,800 --> 00:57:48,360 adding crunch, like fresh crunch, to the dish. 1149 00:57:48,360 --> 00:57:50,400 Yeah, look, it looked a million bucks, 1150 00:57:50,400 --> 00:57:53,360 but I don't think it's come together, 1151 00:57:53,360 --> 00:57:55,080 especially the fennel seed. 1152 00:57:55,080 --> 00:57:56,720 Yes, it's there, 1153 00:57:56,720 --> 00:58:00,920 it's just fighting so hard with so many other flavours on this dish. 1154 00:58:00,920 --> 00:58:03,880 With all of those flavours around the plate, 1155 00:58:03,880 --> 00:58:05,280 it's drowned out the fennel. 1156 00:58:05,280 --> 00:58:06,440 Yeah. 1157 00:58:13,200 --> 00:58:14,680 Laura. Alana. 1158 00:58:16,560 --> 00:58:18,880 Sadly, someone needs to go home. 1159 00:58:20,440 --> 00:58:24,880 One of you presented us with a bowl of food that was so good 1160 00:58:24,880 --> 00:58:26,360 it made us emotional. 1161 00:58:28,040 --> 00:58:29,560 On the other hand, 1162 00:58:29,560 --> 00:58:34,560 the cook being eliminated brought us a dish that looked exquisite... 1163 00:58:35,720 --> 00:58:39,400 ..but, unfortunately, as good as the other flavours were, 1164 00:58:39,400 --> 00:58:41,720 they competed with the fennel seed. 1165 00:58:42,840 --> 00:58:44,640 It's for those reasons... 1166 00:58:47,640 --> 00:58:48,800 ..I'm sorry to say... 1167 00:58:50,360 --> 00:58:52,880 ..Alana, you're going home. 1168 00:58:55,000 --> 00:58:56,120 I'm so sorry. 1169 00:58:58,840 --> 00:59:02,120 Alana, I know you came back to win. 1170 00:59:02,120 --> 00:59:04,160 And even though you've fallen short, 1171 00:59:04,160 --> 00:59:08,640 the cook you've become, the growth we've seen from you - 1172 00:59:08,640 --> 00:59:11,560 some of the flavour combinations that you've put up 1173 00:59:11,560 --> 00:59:13,080 have just blown our minds. 1174 00:59:13,080 --> 00:59:16,600 Yeah. They shouldn't work, they defy logic. 1175 00:59:16,600 --> 00:59:19,400 It's been such a joy to watch your talent unfold 1176 00:59:19,400 --> 00:59:21,040 and get to know you. 1177 00:59:21,040 --> 00:59:24,240 I just want you to know it's really hard to see you go. 1178 00:59:24,240 --> 00:59:27,840 And it's so lovely to see how much grace you have, always. 1179 00:59:27,840 --> 00:59:30,520 You're going to be really missed. Thank you. 1180 00:59:30,520 --> 00:59:33,720 I really enjoyed meeting and, you know, getting to know you all 1181 00:59:33,720 --> 00:59:35,600 and all these guys as well. 1182 00:59:35,600 --> 00:59:37,640 Um, yeah, it's just been incredible 1183 00:59:37,640 --> 00:59:39,800 just to create some really nice friendships. 1184 00:59:40,800 --> 00:59:42,880 Snez, what are you going to miss from Alana? 1185 00:59:42,880 --> 00:59:46,480 Oh, everything. She's been my girl from day one. 1186 00:59:46,480 --> 00:59:48,760 She's always that yes girl - OK, last-minute walk, 1187 00:59:48,760 --> 00:59:51,120 last-minute drink, last-minute dinner. 1188 00:59:52,200 --> 00:59:56,720 I have hundreds of photos of her napping in every possible spot, 1189 00:59:56,720 --> 00:59:58,760 and that's a proof of solid friendship. 1190 00:59:58,760 --> 01:00:00,680 Honestly, and she's such a joy to be around. 1191 01:00:00,680 --> 01:00:02,040 I'm definitely going to miss her. 1192 01:00:02,040 --> 01:00:03,880 Thank you. Thanks, Snez. I'm gonna miss you. 1193 01:00:03,880 --> 01:00:06,400 Alana, have you had a good holiday from the kids? 1194 01:00:06,400 --> 01:00:07,680 Oh, my gosh. 1195 01:00:09,000 --> 01:00:10,600 My brother literally said to me, 1196 01:00:10,600 --> 01:00:12,520 "You are not going to know yourself when you go back. 1197 01:00:12,520 --> 01:00:14,320 "It's going to be so loud." 1198 01:00:14,320 --> 01:00:17,240 At the moment, I can actually just hang the phone up 1199 01:00:17,240 --> 01:00:18,840 when they're screaming at my mum and... 1200 01:00:18,840 --> 01:00:22,400 You don't necessarily have to tell them you got eliminated. 1201 01:00:22,400 --> 01:00:24,400 (LAUGHTER) 1202 01:00:25,600 --> 01:00:27,280 I have thought of that, don't worry. 1203 01:00:29,320 --> 01:00:30,960 Alana, I'm sorry to say, 1204 01:00:30,960 --> 01:00:32,680 but, for now, it's time to say goodbye. 1205 01:00:33,800 --> 01:00:36,920 Thank you. Well done. Seriously, well done. 1206 01:00:36,920 --> 01:00:39,760 I might not have come out on top this time, 1207 01:00:39,760 --> 01:00:41,760 but I'm so grateful 1208 01:00:41,760 --> 01:00:44,040 for all of these skills that I've learned. 1209 01:00:44,040 --> 01:00:46,480 Thank you. Aw. Thank you very much. 1210 01:00:46,480 --> 01:00:51,280 Alana-14-years-ago would never have had the courage to do the dishes 1211 01:00:51,280 --> 01:00:54,800 that Alana-present-day is currently doing. 1212 01:00:55,800 --> 01:00:58,320 Oh, well done. 1213 01:00:58,320 --> 01:01:00,320 Oh, can't wait to see what you guys cook next! 1214 01:01:00,320 --> 01:01:04,000 I'm just so excited to take all of that - 1215 01:01:04,000 --> 01:01:07,480 that I've learned of myself, of my cooking ability - 1216 01:01:07,480 --> 01:01:09,760 and just keep building on that 1217 01:01:09,760 --> 01:01:12,440 as soon as I get out of this kitchen. 1218 01:01:14,960 --> 01:01:17,640 ANNOUNCER: This week on MasterChef Australia... 1219 01:01:17,640 --> 01:01:18,640 ANDY: Here we go! 1220 01:01:18,640 --> 01:01:21,560 ..O-M-G. 1221 01:01:21,560 --> 01:01:24,480 A, B, C, D, E, F, G! 1222 01:01:24,480 --> 01:01:26,800 It's a week of immunity... 1223 01:01:26,800 --> 01:01:28,960 Whoo! Love the sound of that! 1224 01:01:28,960 --> 01:01:30,400 This is gonna be good. I'm so excited. 1225 01:01:30,400 --> 01:01:31,800 This is gonna be good. I'm so excited! 1226 01:01:31,800 --> 01:01:34,880 ..and it's more important than ever... 1227 01:01:34,880 --> 01:01:36,040 Immunity at this point 1228 01:01:36,040 --> 01:01:37,880 in the competition is everything. 1229 01:01:37,880 --> 01:01:40,440 ..because without it, 1230 01:01:40,440 --> 01:01:44,120 a favourite could be going home. 1231 01:01:44,120 --> 01:01:46,200 The only person who can shield you 1232 01:01:46,200 --> 01:01:48,400 from elimination is you. 1233 01:01:48,400 --> 01:01:50,400 Captions by Red Bee Media 1233 01:01:51,305 --> 01:02:51,166 Watch Online Movies and Series for FREE www.osdb.link/lm