All language subtitles for MasterChef - 04x21 - Top 5 Compete, Part 1 of 2.LOL.English

Previously on MasterChef...

A team challenge take
the home cooks to the new heights.

Keep it up, guys!

Running one
of the country finest restaurant,

where the competition
reach the boiling point.

There is nothing coming out!

- Start again!
- The whole round. Got it, chef.

Of course the whole
[bleep] table!

And when the red team
was declared the winner...

Yes!

...the blue team headed
to a pressure test.

Calamari.

Where Bri was sent home for
the second time this season.

Take your apron off.

Tonight, the judges welcome
some very special guests...

Our sons.

...as the heirs
to the MasterChef throne...

- How about some ketchup?
- Peanut butter.

...take charge
of the mystery box.

- Do you have a boyfriend?
- I do have a boyfriend.

And then, it's a showdown
for a spot in the final four...

What's the matter
with you?

I'm in big trouble.

...with astonishing result.

In the history
of this competition,

this is the most
difficult decision

we've ever had to make.

The best feeling in the world...
top five.

This is where
the real competition starts.

Welcome, guys.

Making top five
is such a big deal to me.

Four people away from the title,
from the cookbook, everything.

You are the top five
home cooks in America today.

One of you will leave here
with $1/4 million,

your very own
cookbook deal,

and most importantly,
the MasterChef trophy.

We're about to throw you
a mystery box curveball.

Tonight, we have some
VIP guests

that will be putting together
the mystery box.

Please welcome...

Our sons.

Aw!

That's cute.

The boys are cute.
I'm not gonna lie.

Gordon's son is adorable.

He is a perfect little
carbon copy of Gordon.

It's crazy. I see
three Joes standig there.

It looks like I'm drunk.

We have the judges
45 years ago.

This is my
11-year-old son Ethan.

He's vocal and direct,
just like me.

And then, Miles,
age 13.

He's my eldest son.

This handsome little dude
is Conrad.

He's only 2 1/2,

but already has
an exceptional palate

and deconstructs
his hot dogs with finesse.

And this is my son Jack.

He's 13, single...

And an excellent cook,
and he loves great food.

For tonight's
mystery box challenge,

we are giving our kids
that mystery box

and sending them
into the pantry

to fill it with 15 items
of their choosing.

With those ingredients

and your limited staple
pantry box,

you'll have just 60 minutes
to create us

a restaurant-quality,
delicious dish.

Not a dish for our kids.

You're cooking for us.
Understood?

Whoever wins this challenge

will get a huge advantage

in the
elimination challenge.

Boys, your time in the pantry
starts now.

Off you go.

This could be
very big trouble.

A bunch of kids have been
given power over us,

and now they're gonna
pick stuff?

They're gonna grab the most
random things possible.

Super.

We're all screwed,
I think.

Anyone for
a glass of wine?

Yeah, how about
some ketchup?

Ketchup looks good.

I'm thinking they're gonna be
picking everything

- from chocolate...
- These!

To vegetables to things that
just don't go together...

And pecans.

'Cause they want to
screw us up

and see how we handle it.

How about they make
some coffee?

Yeah, sure.
Coffee seems good.

Where is the bacon?

They're gonna have
a sweet tooth.

Peanut butter.

- They're gonna hate on us, I'm afraid.
- A mini pineapple.

Gonna be making desserts,
probably, today.

Bee-ooh!

Yes, mini marshmallows.

I think
this is pretty good.

Here we go.

Wow.

White chips,
chocolate spread. Mmm!

Nice. Ketchup.
Uh, wow. Thank you, guys.

Uh, peanut butter. Man.
Peanut butter.

- Jack?
- I just felt like a coconut.

You felt like a coconut.
Okay, great.

Oh, come on, marshmallows?
I mean, honestly.

A baby pineapple.
Passion fruit.

- Finally. Wow. Some bacon.
- Ah!

Oh, here we go. We've gone
back down again.

Cheese slices?
Seriously?

Maple syrup, bananas,
blueberries,

fresh strawberries,

and puff pastry.

Wow, wow, wow.

They want it to be a gourmet,
restaurant-quality dish,

and how are we gonna do that
with rainbow marshmallows

and little squares
of sliced cheese?

Thank you.
Can't wait.

Let me remind you,

we want
a restaurant-quality dish.

Tonight, we expect you to show
us that you can cook

a MasterChef caliber dish
with anything.

Remember, you're not
cooking for these guys,

you're cooking for us.

Your 60 minutes starts...

Now!

There's a lot of
ingredients in there.

I mean, this is
so exciting to see

how good they can become
with unfamiliar ingredients.

It's very, very tricky.

They're out of
their comfort zone,

and we're asking them to perform
at a very high level,

so we should see which ones
have the skills

to manipulate
these raw ingredients.

Tonight has to be
about desserts.

What dessert
would you make?

I would do a stunning
white chocolate mint foie

with some
caramelized banana.

I would go
on a tropical route,

maybe even try to do
a pineapple carpaccio,

garnish it with some
passion fruit.

Tough one, though.

I'm doing tropical pancakes.

I'm gonna do a coconut,
I'm gonna do a pineapple,

and I'm gonna do
a blueberry,

and then have it layered
with the passion fruit.

I'd definitely like to win
another mystery box.

I feel like I've got to show
everyone here

that I'm still in the game
and I'm not going anywhere.

I'm making, um,
banana cake

with peanut butter
butter cream

and a white
chocolate sauce.

My challenge today is taking
this cake to the next level.

- Hi, Jessie.
- Jack, it's a pleasure to meet you.

- What are you making?
- I'm doing little fruit tartlets.

I've got a vanilla cream
over here,

and then some of
the passion fruit,

and I'm gonna toast some
coconut at the end.

Nice. What's
the chocolate for?

I'm gonna melt that

and just do a little drizzle
around the plate,

just to elevate it.

- Do you have a boyfriend?
- I do have a boyfriend.

Damn!

Luca-vello!

Luca, what are
you cooking?

I'm making pineapple and
white chocolate Napoleon.

I'm gonna try to make a little
sauce with the passion fruit.

- It's good.
- You like the idea?

- Yeah.
- Yeah.

Where are you from?

I live in New York.

We are neighbors, right?

Do you have any kids?

I don't have any kids yet,

but as soon as I win
the show,

then I'm gonna
start making kids.

- Good luck.
- Thank you, guys.

- Nice meeting you.
- Good luck. Nice meeting you too.

- James, how are you doing?
- I'm doing good, chef.

What are you making?

I am doing white chocolate
passion fruit turnovers

with a coconut
whipped cream.

So, are you a big fan
of making desserts?

Not particularly.

I don't really care
for sweets that much,

but I'm going
for something

that's a little outside
of my comfort zone.

Right.

So, I'm going
with flavors

thatI don't use a lot,
like white chocolate

and passion fruit,
'cause I know

acidity and white chocolate
go beautiful together.

Yeah, true.

I don't think I'm gonna
get an advantage

unless I pull something out
that's unexpected from me.

- Good luck, james.
- Thank you, chef.

And thank you, mini chef.

15 minutes to go, guys.

So, how are pacakes going, Natasha?

They're going okay.

But are they
a restaurant dish?

I feel as though
these will be, absolutely.

Who's going home tonight?

Oh, Krissi.

Don't you like Krissi?

- No, I can't stand her.
- Why?

Do you guys ever have
those people at your school

that are bullies?

- Yeah.
- That would be her.

- Good luck.
- Thank you, guys.

I want to see
restaurant-quality dishes!

I don't want to have to put
any of your dishes in the trash!

I don't think anyone
wants that either.

Right now, the shining
stars this evening...

Jessie's sounds amazing.

She's doing, like, little,
miniature blueberry Napoleons.

- Oh, wow.
- That's a good idea.

James decided to go with
a passion fruit,

blueberry lemon popover.

There's good flavors.
That's classic, right?

It sounds delicious.
and Luca's Napoleon?

Luca seems to be confident.

I think he has a very
good idea on the plating

and the aesthetic
of this dish.

I'm just wondering if he can
pull together the flavors

and manage
the sweetness of it.

And Natasha, I was excited,
but I could understand crepes,

three ways,
but not pancake, um...

Yeah, it sounds
really weird.

Last 60 seconds.

Start plating, please.

Speed, speed,
speed, speed.

It melted on me.

The butter cream
starts to melt right away,

and I'm like, seriously?

This is... this is not
gonna work.

- Let's go.
- Unbelievable.

She's got one thing
on her plate.

- Oh, no.
- Unbelievable.

10, 9, 8,

7, 6,

5, 4, 3,

2, 1, and stop!

Hands in the air!

[bleep]

I want to see
restaurant-quality dishes!

In tonight's mystery box
challenge...

Yes, mini marshmallows.

...the judges' sons have picked out
a unique assortment of items,

which the five remaining
contestants must use

to cook their
restaurant-quality dishes.

5, 4, 3, 2, 1, and stop!

Hands in the air!

It's time for us now
to have a closer look.

Throughout the mystery box
challenge,

the judges taste elements

of all the home cooks' dishes
as they come together.

They now take one last look

to choose
the top three standouts,

and the winner
of this challenge

will receive a major advantage
in the next round.

I'm actually really
proud of my dish.

It looks restaurant quality.

Let's just hope it works
for the judges.

Okay, let's be
honest, guys.

It is way past
your bedtime.

Say good night
to our home cooks,

and I'll see you
in the morning.

- Thank you.
- Good luck.

- Bye, guys.
- Thank you, gentlemen.

See you guys.
You're welcome.

Good night.

Okay, there are
three dishes

that we want to take
a much closer look at.

One of these three cooks
will be coming to the pantry

and receiving
a huge advantage

in the upcoming
elimination challenge.

The first dish
we want to bring forward...

Visually,
it had that wow factor.

Congratulations...

- Luca.
- Yes!

Let's go.

All right, Luca,
that looks beautiful.

What is it?

It's a white chocolate
pineapple Napoleon.

Nice, even distribution
of the pastry cream.

- It looks beautiful.
- Thank you.

I love the filling inside.

I thought the pineapple

was gonna destroy slicing
through the mint foie,

but you've managed
to get it right.

I'm surprised,
because you've never

been that confident
with desserts,

and on the back
of this performance

over the last 60 minutes,
you should be.

- Great job.
- Thank you.

Really well done.

Did you think about using
the passion fruit or no?

It was way too sour.

It didn't go together
with anything.

I love that you are
understanding

how to edit your food,
knowing that,

I'm not gonna
put passion fruit on.

It's too acidic.

I'm just gonna leave it
the pineapple and vanilla.

- Super smart. Great job.
- Thank you, chef.

Okay.
The dish looks beautiful.

- It's the best looking dish of the lot.
- Thank you.

It's actually quite good.

I think the pineapple is
delicious with the cream.

A top-notch,
excellent dessert.

- Thank you.
- Well done.

Wow! They all liked
the dessert a lot,

and maybe it's the day I win
my third mystery box.

The second dish that we would
like to examine further,

This cook used fruit
to elevate their dessert

and they still
haven't won one.

Please step forward...

Jessie.

So, what exactly is it?

A vanilla cream puff

with fruit sauteed
in brown butter,

Coconut on top.

And these are
all cream puffs,

so they're all with,
like, a chantilly cream?

The chantilly cream
is in the middle.

That one is
a sauteed blueberry

with some lemon zest
and sugar.

And then the other one
is the pineapple,

passion fruit.

It's simple,
yet refined.

Great flavors,
great use of

the really bizarre mix

of crazy things
that our kids picked.

You did really good.

- I'm proud of you.
- Thank you. - Good job.

The passion fruit gives it
that little bit of fragrance.

Chantilly is perfect.
Nice blend with the pastry.

Pastry
cooked beautifully.

So it's
bloody delicious.

What's starting
to happen

is that you're getting out
of this comfort zone,

and it seems like you're
now prepared to take a risk.

It's a really good effort.
Good job. Well done.

The third dish
we want to look at,

the elements we tasted

made us really want to
try the entire dish.

Please step forward...

James.

Finally.

Here you go, Joe.

What's the thought
process here?

I'm not a big
dessert person,

but my favorite dessert
are turnovers,

so I just made
a white chocolate

passion fruit turnover

with a little blueberry mint
puree underneath,

and a little whip of
cinnamon, sugar, and coconut.

- Very foo-foo for the big,
bearded man. - I know.

Kind of a weird thing
for me to make.

The flavors are good.
The cookery's good.

That's light, tasty.

Nice use of
a tricky mystery box.

Are you starting to
take risks more?

I kind of have to.

I'm just thinking,

who are the strongest bakers
left in this competition?

- Krissi and Natasha.
- Guess what?

None of 'em
made it up here.

- Well done.
- Thank you.

The flavor is incredible.

Love the filling.

The mint in the blueberry
just lifts it up

and just sharpens it.

I didn't think you had

that kind of technical
ability to nail it,

So for me,
it's a welcome surprise.

It is absolutely delicious.

I wish everybody standing
behind you could taste it.

Good job.

I had a good dessert.
I'm shocked.

You used premade
puff pastry.

Congratulations.

I feel really cheated.

I'm actually really annoyed
because, like, you know,

here I am, making something
from scratch.

I don't know. As a baker,
I'm kind of offended.

- A tough one, this one.
- Mm-hmm.

A tough one.

Not only that, but they're
three stunning dishes.

Winning a mystery box
is super important.

Especially at this stage
of the competition.

I need to win
this mystery box.

Okay, three of you,

three stunning desserts.

Certainly any one of you
can join us right now

in the pantry and receive
your huge advantage.

The person who cooked

the best restaurant-quality
dessert this evening...

To be in the top five and have
never won a mystery box,

That's like the stupidest thing
I've heard.

I have to win this one.

I doubt I'll go any further
if I don't.

Congratulations...

So, three of you,

three stunning desserts.

Certainly any one of you
can join us right now

in the pantry and receive
your huge advantage.

The person who cooked

the best restaurant-quality
dessert this evening...

Congratulations...

James.
Well done.

Great job.

- Really good job.
- Good job.

I never thought I would win
a mystery box with baking.

That's pretty awesome.

Now, are you ready to receive
that huge advantage?

- Yes, chef.
- Let's go.

Good job, James.

- Bye, guys.
- Good job.

What took you so long?

The winner of the mystery box

is now in control
of the elimination test.

James, welcome

to the MasterChef pantry.

James,
your first advantage

for winning the
mystery box challenge is

that you will not
have to cook.

You are safe
from elimination.

James, congratulations.

Welcome to
the final four.

Amazing.

Tonight's theme
is so important.

We're about to give you
the greatest dishes

that Joe, Graham,
and myself

have ever eaten.

The first dish,

it was served to me
in Singapore

by one of the best chefs
in the world.

It is waku ghin...
marinated botan shrimp

with sea urchin,
custard,

and the finest
osetra caviar in the world.

Jeez.
That's pretty impressive.

Your next choice,
for me,

has so many great, warm memories
associated with it.

It's a dish thatmy grandpa
Franny made with me.

When I was about 12 years old,
we went out crabbing

in the chesapeake bay.

My grandfather's
soft-shell crab sandwich.

This has the most important
connection with myself.

The next dish,
was, in fact, made by

a phenomenal, elderly,
toothless lady, mrs. G. Hai.

We were on a tiny boat
on a floating fish market

on the Mekong delta

in the middle
of a monsoon in Vietnam.

This bowl of hu tieu mi,
a stunning,

delicious, slow-cooked pork
noodle soup.

This, James, is the greatest
dish I've ever eaten.

Please, James, step up and come
and taste all three dishes.

Where to begin?

So, first, you need to
try waku ghin.

I mean, the creaminess
of the sea urchin

is married with thatamazing
saltiness there

of osetra caviar.

It's like
a roller coaster.

Now you can try this.

The crab between
two slices of bread

is just incredible.

Incredible.

James, jump in.

Absolutely.

The broth
is mind-blowing.

It's like an assault
of flavor right away.

Remember, James,
you're not having dinner.

You are creating a strategy
to win this competition.

Oh, I am.

What an amazing treat.

For your second advantage,

you will now get to choose

which one
of these three dishes

everybody out there
will have to replicate.

Who is the biggest target?

I'm thinking of everybody,

and I think
Luca is my prime candidate.

Which dish
are you gonna give

to all four of
your fellow competitors?

I choose...

James.

That's right, everybody.

Not only did James
gain immunity,

he also got the chance to
make a critical decision.

In the pantry,

we gave James the choice

of three incredibly
meaningful dishes.

Meaningful because they
were the greatest dishes

that each one of us
have ever eaten.

The dish that James chose...

that dish is...

My dish...

The most amazing Vietnamese
pork noodle broth.

It's got the most
ingredients,

It's the most complex.

The broth is insane.

Layering the flavors
is gonna be insane.

I don't think anyone's gonna
replicate this thing.

Before you head
into that pantry,

I'd like all four of you
to come up here

and sample
this incredible broth.

There you go.
Dive in.

I'm terrified

about the Vietnamese soup,

and we have to recreate
those flavor,

just tasting the dish.

Krissi, what do you
think of the broth?

I have no idea, you know,
what these flavors are

that I'm tasting.

I'm in big trouble.

Trying this soup,

you have to use your palate
to the extreme

to figure out what spice
is in there.

If you forget one thing,
you could be screwed.

- Excited?
- Yes, chef.

- No.
- You want to go home?

I-I-I don't know
how to make this.

- Krissi.
- You just tasted it.

Use your brain.

- I-I am...
- Figure it out.

But I'm really nervous.

Okay, you will all
have five minutes

in the pantry to gather
everything you need

to replicate
this great dish.

If you forget anything,
as always, you can't go back.

Make sure it's good,

because I've been
waiting years

to relive that memory.

Don't leave me
disappointed.

Your 75 minutes

starts...

Now.

In the pantry,

it's really
a very tough moment

because you need to go
through your head,

remembering the flavors
that you felt in your mouth

to make sure that I can put
these flavors together.

So, I'm in the pantry,

and I notice that everybody
kind of has the same things

in their basket,
so I felt like

I cheated on a test
in high school or something,

but I have to.

I gotta keep myself alive.

Nice. Wow. Good.

What could be the most
fundamental error

a home cook is making now
in the beginning of the soup?

Where it becomes so spicy,

you can't identify
the sweetness, the sourness,

and those vegetables.

And if that spice
kills that footwork,

you're in danger.

The secret tonight is
how they infuse that stock,

how you blend those spices.

That's why you never season
this thing at the beginning.

It's done through moments.

The minute you ignore it
for 15 minutes...

You've got a completely
different profile.

I'm looking everywhere
in my basket,

and I'm looking all over,
and I don't have garlic.

Garlic is extremely crucial
for this dish.

I'm pretty much screwed
at this moment.

I know that Luca has garlic,
looking behind me,

but we don't care
for each other one bit.

He's my biggest rival,
so dare I ask him?

Luca, can I use
some garlic?

Uh...

Luca, can I use
some garlic?

Uh...

Thank you very much.

Natasha asked me
for some garlic.

Why i shouldn't give it to Natasha?

That's not the way I am.

That's not the way
I want to win.

Natasha forgot garlic.

It'd be really hard to ever
come back from that.

She asked Luca

and Luca just handed it
over to her.

He may live to regret that.

I know how to make soup.

I've just never dealt with
these flavors before,

So I'm gonna do my best.

I'm definitely
not giving up.

Someone's going home,

and in a perfect world,
Natasha would go home.

While they're down there,
cooking away,

I'm already
in the top four,

So my confidence level
is going through the roof.

Professionally, I'd like to
see Luca leave,

'cause he's the best
competitor down there.

Personally, I'd like to
see Natasha leave.

If I get rid of
one of those two today,

I'd consider it a victory.

- All right. Natasha.
- Yes, chef.

- How are you feeling?
- I'm okay.

- That smells nice.
- Thank you.

What have you
got in there?

Um, I've got some ginger,
some star anise,

some cinnamon,
some cloves.

That smells delicious.

Get that
in two or three pans

and start
reducing that down

so you can gain time
rather than lose time.

- Yes, chef.
- Okay.

- Good luck.
- Yes, chef.

Luca.

What's in this pan?

Cinnamon, star anise,
black peppercorn.

I didn't season it yet,

because I know
they're reducing it.

Why don't you put salt in?
What's the matter with you?

Okay, I'm putting in
the salt.

Then you're gonna tell me
it's too salty.

I don't want
too much salt.

- I want it to be the right amount.
- I know.

Salt is like a magnifying
glass for flavor.

- Okay, you're right.
- Come here.

- You gave her the garlic?
- Yes.

What's the matter
with you?

If I go home tonight,
it's not gonna be

because I gave her
the garlic.

Are you sure?

Honestly,
I don't really care

what the other people
is going to do.

I just want to do
the best dish of here,

save myself,
go up there, and relax.

- Good luck, Luca.
- Thank you.

Ooh.

Well, how are
you doing?

I'm doing my best, chef.

What have you done
with the pork?

I seared it all
and, um,

it is in
the pressure cooker.

Do you think
you can nail this?

I'm trying my best here.

When you come across
something

that you don't like,
why turn your nose up

at something
so delicious?

No, I didn't
turn my nose up.

I was afraid of it.

You are good out of
your comfort zone.

Stop doubting yourself.
So, adapt.

You'll surprise yourself.
Okay?

- Got it.
- Come on.

I want some spice!

- Jessie, how are we doing?
- Hey, chef, doing good.

Does this dish scream
social circle or what?

- Not at all.
- This is your broth right here?

- Mm-hmm.
- There's not very much of it.

I know, there's not
very... very much.

Why is it so acidic?
Did you already add the lime?

I just squeezed a lime in
there right before you came.

Remember, lime,
it's just like

when you're cooking
a piece of fish...

Last second,
just to brighten it up.

The more it cooks,
it starts getting bitter.

- Gotcha.
- Good luck.

It smells incredible.

I love
that pork stock.

I mean, it absolutely
smells incredible.

There are some good
dishes out there.

There are some very
good dishes out there.

I mean, Natasha is
absolutely nailing it.

Two pans on
with the broth,

one that's
a natural broth,

one that's already
a fragrant broth

and she's reducing that
in all the time,

Almost like a risotto.

- Every time, a little ladle.
- Mm-hmm.

Jessie, being from Georgia,
none of these flavors are there,

but she's always
on this boat, right?

- Yeah.
- She's stewarding it.

And when you're going
to the Caribbean,

you've got all those spices,
chilies, cilantro,

a lot of those herbs
that are in there, right?

Krissi's tastes nice.

- It's got that hearty flavor.
- Mm-hmm.

It's got no garnish
in there yet,

it's got no pork butts
in there,

but she's got
a nice base to it.

A good Italian cook

knows how to make
a great chicken stock.

If you just take the Asian
version of a chicken stock,

you can turn this soup
into something that's good.

You understand
how to extract flavor.

It's very difficult
to judge, though,

because with so many
different stock pots,

the formula that comes
together at the last minute,

when you serve it to us,
is the one we judge.

Yeah, it's like a potion.

James, from up there,
who is looking good right now?

I think, out of everybody,
uh, Luca is looking the best.

90 seconds to go!

Come on.

Start assembling
that amazing dish.

Taste that broth before
it goes in the bowl, guys.

10, 9, 8, 7,

6, 5, 4,

3, 2, 1, stop.

Hands in the air!

Wow. That was a tough dish
to replicate.

Okay, first up, Natasha.
Let's go, please.

It looks like it's been
well proportioned,

as far as the vegetable,
noodle, pork.

Maybe a little more pork,

but I like the color
that you got on it.

- You seared it...
- Mm-hmm.

All the way around
before putting it in?

Yep, all the way around.

The broth is a little
sweet for me.

Everything else
is great.

That pork shoulder
was properly braised.

All the vegetables,
everything's in proportion.

But that broth,
that should be the star.

- It's... it's kind of like
a supporting role. - Okay.

But I think that,
overall,

everything in here,
cooked perfectly.

The flavors
are all there.

Good job.

The pork is delicious.

Cooked beautifully.

Did you add any of the
pork juices into your broth?

I added just
a couple tablespoons.

It's slightly missing
on that sourness,

just to sort of balance
that sweetness,

that caramelized
sort of stock.

However, you've got
the right balance

of the pork
to the noodles.

The vegetables
are stunning.

It's good.
It's very good.

Thank you.

It has good depth
of flavor,

but did you not have
any salt on your station?

No, I did.

Why didn't you
put any in here?

I put salt.
I just didn't put enough.

the lack of salt
makes it taste

Sweeter than it even is.

- Yep.
- I applaud the effort.

The dish is good,

but is it good enough to
keep you in the competition?

I'm not ready to leave
this competition.

Natasha's dish
looked pretty good.

I think the judges are,
like, on the fence,

but at this point,
everyone is a great cook,

and right now, there's a good
chance she could go home.

I applaud the effort.

The dish is good,

but is it good enough to
keep you in the competition?

I'm not ready to leave
this competition.

Thank you, Natasha.

All right,
next up, please. Luca.

- The color is incredible.
- Thank you.

It's perfect.

That's a nice sear
on the pork.

Everything's in proportion.

The flavor, overall...

It's got the heat
from the chili,

the underlying spice that
you've toasted off there.

Um, and I love the...
the herbaceous notes,

The basil, uh, kind of
going throughout there.

It's... it's amazing to see
how much you are learning

and taking that and gaining
confidence along the way.

- Thank you.
- And you're getting into a rhythm.

You're starting to
temper it

and kind of balance
and taste and build,

and you're in the zone.

This is really good.

This is a great dish.

You should be
really, really proud.

- Good job.
- Thank you.

See, this is so close

to that amazing, salty, sweet,
spicy, delicious broth.

Honestly, it just
takes me back

to that boat in Vietnam.

Mind-blowing.

The smell is incredible.

I love the energy
that you put into it.

You are really seriously
hitting the mark.

- Great job.
- Thank you.

- Seriously. Honestly.
- Yes!

Next, we'd like to
try Jessie, please.

This looks like
a beautiful soup.

Thank you.

The broth itself
is beautiful.

The right thickness.

This has depth in spades.

It's very complex.

It's layered.
It's really good.

I did taste the soup
that Gordon made,

and in my opinion,

this is very damn close
to that soup.

- It's delicious.
- Yay!

It's fragrant,
it's spicy,

but it's got
that crunch,

'cause the vegetables
are raw.

If there's one think
I'd like to kick back on,

it's the sourness.

The lime should have
been at the end.

However, it's
a bloody good effort.

I just love the way
you fight back every time,

every challenge.

- You're nailing it.
- Thank you.

Well done.

All right, next up, please.

Krissi.

I don't particularly
enjoy Asian food.

I've never been so uncommitted
or nervous in my life,

but I really tried, and, um,
I think I did all right.

Wow, you got
everything in there.

The chilies, cilantro,
basil, lime, carrots, bamboo.

I didn't think you were
gonna get it all in there.

So, not a big fan
of Vietnamese food

or just not exposed to it
as much?

I've never been
exposed to it.

The flavors are all there.

The negative would be
that it's over-spiced.

I wish that it was a little
more concentrated in flavor,

but I think that, overall,
everything in here

is cooked perfectly,

and everything else
is equally balanced,

and it's a very
valiant effort.

- Good job.
- Thanks.

It has a lot of heat.

I get, like, a spice
on the outside of my tongue,

on the front palate
immediately,

but ultimately,
it's very complex.

It's layered.

It has a lot of flavor
in the broth itself.

I think
it's a good effort.

I think it's kind of
indicative

of your trajectory
in your journey here.

Yes, you're trying.

Are you hitting it
on all levels? No.

But this is a pretty
impressive effort.

Thanks.

You know,
too many noodles.

Slightly lighter
in color.

Less fragrant than
I would have preferred.

Slightly too spicy.

But the foundation
is there.

So, have you
ever thought about

the biggest problem
in your cooking?

Come here.

It's you.

Break down the barriers.

You're so tense about,
not for me.

I'm gonna stick to
my comfort food in Philly.

Get out of that
and open your mind.

You'll surprise yourself,
because you can cook.

- That is a good effort.
Thank you. - Thanks.

Mind-blowing, all of you.

I'm struggling to find
a lot of fault

across all these dishes.

A spectacular performance
by all four of you.

But you've just made it
more difficult for us.

Therefore,
we need a minute, please.

So, a difficult
decision.

This is very tough,
because we are all very good.

I'm just proud of myself
that I got close on the dish.

Yeah, that's good.

We all did, and we should
be proud of ourselves.

Please let Natasha
go home.

It's time.

Natasha's knife skills with
the vegetables were great.

- Yeah.
- They looked professional.

But she spent too much
time being technical.

Right.

I'm getting a little nervous

because they liked
everyone's dish.

The smallest little mistake
could send someone packing.

Anyone could go home
today.

Yeah, tough, very tough,
once we get down to these four.

I thought it was
gonna be too sour,

but it wasn't sour.

It was absolutely
on the button.

He made a base,

and then took that cooked stock
that was cooking down

and mixed them all up
like an alchemist.

The longer it sits there,
the better it got.

It was so close, really.

Yeah, not a clear worst.

This is tough,
very tough,

especially as it
gets down to this four.

The judges liked
everyone's dish,

and I'm kind of looking around
and I'm realizing,

I'm like, I have no idea
who could go home from this.

Jessica, Krissi,
Luca, Natasha,

please come down
to the front.

Jessie, Luca,

please step forward.

Both of you did an amazing job.

Two very
delicious dishes

that were millimeters
off the mark

of what I experienced
in Vietnam.

We have to pick a winner.

Luca, congratulations...

Thank you.

On the best dish
of the night.

Good job.

Both of you, congratulations.
You're in. Top four.

Off you go.

Well done.

You know, as much as I don't
get along with Krissi

and there's things that
I can't stand about her,

I feel as though,
deep down in my heart,

that we just don't
deserve to go home.

Natasha, Krissi, again,

two strong performances.

That was
an extraordinary challenge.

You both came up
with stunning dishes.

This is where it's very hard
for us,

but we have to make
a very tough decision.

Natasha, you cook
like a dream.

You've wowed us
on so many occasions.

You have
the technical ability

to cook like
a professional chef.

Krissi, you've been in
all of the pressure tests,

Yet you fight back.

If anyone confirms

food is about
an emotional journey,

you're the one.

This is one of the most
difficult decisions

we've ever had to make.

Krissi...

You're going upstairs.

You're safe.

Please, join the rest.

I'm sorry.

Natasha, tonight was
an extraordinary challenge,

and all four of you put in
an amazing performance.

It is so difficult
and so unfair

because you produced
a great dish.

Natasha, this is just
way too close to call.

You are joining
everyone else on the balcony

because you do not
deserve to go home.

I am sorry,
the dish was that good,

and we cannot split
the performance

that all of you
put in tonight,

it was that close.

you were that good.

Get upstairs and join
the rest of them.

It's been extremely
challenging

to put aside my family

and focus on something
other than them,

but seeing
that MasterChef title

and being so close to it

has just put everything
into perspective

of why I'm really here.

That's all I
want to go home with

is that title.

That is the first time in the
history of this competition,

that we cannot decide,

who put out the weakest dish
this evening.

All of you pulled off
a virtual miracle.

Get some rest, because
the next time you see us,

if you thought
that was pressure,

we've just gone up
to a different level.

Good night.