Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Are you ready?

..the top 10 set out to prove they're back to win.

It's coming up to the home sprint now, so it's getting real.

ANDY: Sign me up!

It is absolutely phenomenal.

Everything on the plate is just unbelievable.

But... Philip Khoury!

..his pressure test...

PHILIP: Dawn Of A Tropical New Day.

OTHERS: Ooh!

..was the end of the road...

(SIGHS)

..for Andre.

(WHOOPING AND CHEERING)

And Callum's immunity-winning pav

had the judges dancing for joy.

Tonight the best dishes

will take them to far away places,

but for one, it'll be their ticket home.

SARAH: Big day. SNEZ: My goodness.

They did say it's going to be the biggest elimination.

Yeah. I wonder...

I know.

SNEZ: I'm facing elimination today and I'm really scared.

Nine of us left and it's getting harder and harder and harder.

Today's all about proving that I can cook alongside these legends

and proving that I can move even further.

Oh, my gosh.

Crates.

LAURA: Oh, it's different countries.

Here we go, gang. Got a good one today.

JAMIE: We walk into the MasterChef kitchen,

and there's a whole lot of cargo boxes

with different countries on them.

Oh, God. Hey.

Ordinarily they don't send you anywhere on elimination day,

so I reckon something's brewing.

(QUIETLY) Qatar's there.

France, Egypt, Nigeria.

Heart just started beating a little fast.

Yeah, no, same.

Laura and Sarah, dressed for the occasion?

Yep. We're ready for it.

We are.

Do you feel it puts you in a mindset?

It definitely does.

Floral was not the day today. No.

It's like, "War. You're on."

Half the battle is mindset.

The slick look really helps me.

Black apron - it is focused and ready to just give it everything.

Jamie, you look great too, mate.

(LAUGHTER)

I really appreciate that.

LAURA: He's good.

I'm not going to sugarcoat it.

This elimination is the most crucial of the competition so far.

My hands are sweating.

No-one ever wants to leave this kitchen.

But even more so today because of those envelopes over there.

(ALL GASP)

Inside of them is something you desperately want.

Trust me, you do not want to miss out on this.

To get your hands on one, you need to survive this elimination.

Let's do it.

I have no idea what's in those envelopes,

but whatever it is, I want it.

As you guys know, food is magic.

It has the ability to transport us absolutely anywhere

in just one bite.

Each of these places is home to a beloved cuisine

that's eaten all over the world.

I've been lucky enough to eat my way across the globe,

getting stuck into incredible food

from the countries like the ones you see up here.

And that's exactly what we want to see from you today.

You need to choose one of these countries from up here

and create a dish based on its cuisine.

OK.

Whichever country you choose, we want to feel like we're there.

(EXHALES DEEPLY)

Whoever cooks the top four dishes

will win a very special prize.

ALL: Ooh!

So give it everything you've got!

Game on.

We're giving you 75 minutes.

The pantry and garden, they're open.

Make sure whatever you cook, it takes us to that destination.

OK.

Whoever cooks the least impressive dish will be eliminated.

JEAN-CHRISTOPE: So, guys, are you ready?

OTHERS: Yes, Chef.

Your time starts...now!

Go!

Fly away!

JAMIE: Oh, who's took all the prawns?

ALANA: What do I want to do with this?

I've travelled all around the world presenting on food and travel shows.

I love exploring, like little nooks and laneways,

and I love to draw inspiration from the traditional spices and flavours.

JEAN-CHRISTOPHE: What is it? Lebanese.

Lebanese? Oh, well done. Good food.

LAURA: Oh, God, I'm not tall enough.

Sarah, what are you going for?

French, of course.

Eh, voila!

Vive la France!

Just for you.

I studied French cuisine at Le Cordon Bleu

and fell in love with French food.

I'm doing a very classic French dish, but with a twist.

Go on, Lozzie. Ah, rabito.

Rabito. Coniglio!

There's lots of countries on offer today,

but obviously I'm choosing Italy.

I'd be silly not to.

I'm thinking, what is the perfect dish to get me through today?

And for this is going to be a very special one.

Laura! Hi, Poh-Poh.

Where are you taking us? Italy, obviously.

Thought about Nigeria for a second,

but I had to hold myself back a little bit.

OK, so what are you making?

A Sicilian rabbit ragu. Yeah.

Um, with maccaruna. Yeah.

This dish Max and I had on our honeymoon in Mount Etna.

Aw!

And, like, we had to go back to have it again

'cause it was that freakin' good.

The fennel flavours and that, like, beautifully braised rabbit.

And then for me, like, the hand-rolled pasta,

it's just, like, so quintessentially Italy.

And, like, if I can transport myself at that moment,

I want to be able to do that for you guys as well.

I'm getting emotional because, like, it's so close to my heart.

I love that it's sort of this seed of a memory.

Yep, yeah. That's inspiring you today.

It's very, very special. Yeah, yeah.

And I hope you transport us all... Me too.

..back to that place.

Me too, Poh. Fingers crossed. Good luck.

Let's get this rabbit on and... CALLUM: Yeah, totally.

..then I'll deal with everything else.

The thing is, I've never cooked rabbit in a pressure cooker before.

But we only have 75 minutes to cook today.

Wow, You very, very, very brave. I know, Chef.

Rabbit can be a really tough ingredient to cook with

if it's not falling off the bone.

And I've got this terribly chewy ragu that goes with that pasta.

It's going to be a horrible dish to enjoy.

Give it a good hour.

Come on, Jamie. Crack on, mate. Looks good. Let's go. Good pace.

What a challenge we've got today. This is so exciting.

And I've got to say,

that I've never seen the standard of cooking

and the fierceness of the competition at such an even spot.

Like, each and every one of them, like, anyone could go home today,

but also anyone could win this competition right now,

which makes it so exciting.

SOFIA: The stakes are super high,

because what the contestants don't know

is that at the end of this challenge,

we've got a very special announcement.

Those who survive today are going to come with us to Doha!

Yay!

Fabulous.

That makes me so excited because we've seen it time and time again.

Something happens when you go...

Yes. ..overseas with this competition.

Something clicks, you find inspiration,

you find out so much about yourself as a cook.

And I feel like these guys are going to lap it up.

Qatar Airways fly to all those destinations.

Yes. Fantastic.

Another little layer of the challenge today.

Yeah.

Oh, my God. Oh, here, here, here! Yes.

I travel quite widely and I've had a real love affair with Spain.

I spent about a month in Spain and I absolutely love it.

It's just got all those beautiful flavours of paprika.

And people were so warm, friendly, and there was so much in the country

that as you move from north to south, the flavours change.

So today I'm actually going to be making paella.

I'm keeping it pretty true to Valencia,

which is sort of eastern Spain.

So I'm going to cook with a cast iron pan,

but I still want the dish to have an essence of Audra.

I'm going to put some yuzu kosho in it.

Yuzu kosho is a paste that's made

from the Japanese citrus fruit, yuzu.

We take the peel, chilli peppers, salt, and it's left to ferment.

The heat that comes through it will really enhance the Spanish flavours.

I'm only using the yuzu kosho in the prawn oil,

and that's going to be basting the seafood,

so it's not going to overwhelm the entire dish.

Just making sure I stick to the brief,

'cause I've been known to not follow briefs in the past.

So not a good thing.

Not a good thing on a day like today,

'cause there's this big, massive thing happening at the end of today.

I don't know what it is yet, but I have an inkling.

There are eight envelopes up there,

and, uh, I want one of those.

We're looking for a sweet escape.

You've got 58 minutes to go!

CALLUM: Come on, guys.

ALANA: Smells good, Lozzie. Thank you, Nana.

How are you going? You're all good?

Good, good. Yep.

We're going to Lebanon today.

We're going to, um, cook a beautiful milk pudding.

Mmm.

DEPINDER: France resonates with my style of cooking the most.

I'll be doing sable Breton,

which is like a traditional French pastry.

I'm doing a French dish for a French man,

and there's definitely a lot of pressure there.

This is a very special cook.

Um, there is a surprise at the end, so I don't want to go home.

BEN: I'm going to go to Greece today.

I'm doing some kataifi-wrapped prawns.

Skordalia, smoked yoghurt tzatziki.

Greece, Greece, Greece.

SNEZ: OK, Snez, think.

At this moment I'm a little bit panicking.

Everybody else is cooking and I'm still struggling to pick a country.

Oh, my God, what am I doing?

It's because it's not only about elimination today,

it's also there's a prize for top four dishes.

And at this point of the competition,

when everyone is so good, you need to do punch-on dish

that's better than everyone else.

So I can make any pasta you can imagine.

But then there's Laura, who's, like, god of pasta!

I'm gonna stay away from Italy today.

Jamie knows Spanish flavours really, really well,

and I don't want to compete with that.

I really like...

I have this beautiful Greek dish in my mind.

Ginormous. Uh!

Shit. What do I do?

Think you can be the next MasterChef?

Only one way to find out. Applications are open now.

Head to the link below and apply.

We'll see YOU in the kitchen!

SNEZ: Oh, my God. Oh, my God. Oh, my God!

OK, Snez, think.

Shit, what do I do?

I'm in the pantry and I don't know what to do.

I'm gonna do it...

I'm looking around, then I see...apples.

And it reminds me of a dish from Turkiye.

Am I really doing dessert? Who am I?

CALLUM: Nice one, Snez.

I'm doing stuffed Turkish apples with walnuts.

Oh, yum.

It's really close to my heart 'cause this Turkish tradition

has been passed on to my hometown as well,

because Turkiye's empire was in Serbia for more than 500 years.

But I want to show them something a little bit different.

At this point of competition, when everyone is so good,

having a good dish is not enough.

You need to show that you improved.

So I'm really thinking as I'm cooking, I'm gonna elevate this.

Oh, my God, so much to do. Where do I go first?

What country would you pick? Ooh!

There's some goodies up there.

Actually, a dish came to my mind. That was a Greek dish, actually.

Like a take on quail dolmades. Um...

Ah, cool. Yeah,

Like vine leaves and quail and rice and lemon and all the good gear.

Yeah, yeah, yeah. I don't know why that came first.

Maybe because in, like, the middle of all the boxes,

it's sort of like a shrine around the Greek box.

Yeah. Ah! like going into the middle one.

(CHORAL SINGING)

Ah, the sprint!

Alana. Hello. How are you?

Where are you taking us? To Lebanon today!

So I'm going to do a beautiful version of milk pudding.

Usually it would be, um, set in a ramekin,

dressed with sort of, you know, rosewater flavours and pistachios.

So I'm going to do pistachio ganache.

I'm going to do pomegranate granita. That's going to go with it.

I'm going to do some fresh compressed strawberries as well.

Alright. Just watch out the balance

because it's one of those flavour profiles

that can err on the side of being

really syrupy and overly sweet. Yes.

So make sure you've got enough time at the end to eat it together.

Yes. So you can edit.

OK? Great. Thanks, Poh.

Depinder! What country?

Um, France.

Yes! Thought so.

I'm doing sable Breton today.

Breton! Ooh, that's very hard to do.

I'm going to pair it with creme diplomat,

a plum and a raspberry sorbet and a raspberry and a rose jam.

And it's going to be like a French patisserie vibe.

Right. There's sable And then there's...

..sable. Sable, yeah.

So it needs to be crunchy. Yes, yes.

Good luck. Thank you, guys.

Good luck. Well done... Thank you so much.

..for choosing French.

Ben, I hear we're going to Greece. We are going to Greece, indeed. Yes.

Yes! I love it, I love it.

Where have you been to in Greece?

The islands near Athens and down to about as far as Santorini.

I've probably been there six or seven times.

Yeah. Amazing. I think it's one of my favourite places.

Perfect. And you're making...?

So I'm doing, like, kataifi-wrapped prawns.

But I'm going to do skordalia.

And like the elements of tzatziki, a bit of olive.

It's going to be Greek full-on. So quite modern.

I feel like the kind of places that I've eaten at in Greece,

no-one would ever wrap a prawn in this stuff.

No, I know you mean, but this is MasterChef.

I'm trying to be true to the flavours, you know?

And then when I think of Greece, I just think fresh lemon, herbs.

I'm gonna do my best to get there.

Ah, now I wish I was there. Yeah, me too.

That sounds great. Take us there.

Thank you. Yeah, I'm going to, don't you worry.

(MUMBLES INDISTINCTLY)

That, that, that, that.

Come on, Jamie. Crack on, mate. Looks good. Let's go. Good pace.

Jamie! Oui, Chef.

I see this, And I think one country.

Exactly. Spain.

I love Spanish cuisine.

I had a Spanish-inspired venue for five years.

Going to the south of Spain, we're doing arroz caldoso.

So beautiful seafood, wet rice. This is not paella.

I think everybody gets caught in Spain...

Yeah, that's right. ..only making one type of rice.

I wanted to do something a little bit different.

So this is beautiful and rich and generous

and packed full of flavour with some beautifully cooked seafood.

I want you to feel like you're sitting on a beach

with one pot that we're all sharing.

Cold glass of sherry, cold beer. Sit there. It's the taste of Spain.

You know I used to live there? Did you?

So I know your dish very, very well.

I cannot wait, so make sure you crack it, yeah.

Thank you, guys. Alright, mate.

When you make a dish for someone that knows something so well,

there's a lot of pressure.

I need to make sure this is spot-on.

My place in the competition and whatever that special prize is

at the front is at stake.

The key to this beautiful rice dish is actually all about the broth.

Big flavours that have to come through in this broth

are smoked paprika, sweet paprika,

saffron and then a heap of shellfish.

It doesn't matter where you're taking us,

you've got 45 minutes to get us there.

CALLUM: Let's go, guys. 45 minutes. Come on.

SNEZ: Oh, my God, so much to do.

Alrighty. Let's do it.

Oh! Smelling wicked, Jamie.

Yeah, that's tasty man.

Oh! it's a real muscle workout.

My rabbit's got 20 minutes to go in the pressure cooker.

I'm just making my little wild fennel

and aniseed crumb, the mollica.

I'm going to start making my pasta now.

This is something that my husband and I actually had on our honeymoon.

I feel like I haven't been this emotional in the kitchen

maybe all season.

I think when you cook something that's so close to your heart,

it just feels so right.

Loz, what are these called again? Maccaruna.

That's just the dialect of Sicily.

CALLUM: Very cool, Lozzie. Thanks, Cal.

Looks great, mate.

This is such a traditional old school way to make pasta.

Here we go.

I need to roll out little bits of this dough with a steel rod.

That's going to create that beautiful tube.

So all that sauce captures inside that macaroni.

One down.

We'll be here for a while.

JEAN-CHRISTOPHE: I can smell Sarah from here.

JAMIE: That's not very nice.

No, I mean, I recognise that smell.

(LAUGHS)

SARAH: As soon as I saw the countries there,

I was drawn towards France.

I love French food, I love cooking it.

So I'm basically going to recreate the bouillabaisse.

I really want to take everyone to the south of France,

to Marseille, where bouillabaisse originated,

where the seafood comes in from the port, everything is fresh.

It's really fragrant.

A traditional bouillabaisse is served hot.

It's a big, warm seafood soup and really hearty.

But I'm going to put my own spin on it.

Ooh, hands are cold.

Hey, Sarah. Hello!

Sarah. Uh, where are we going?

We are going to France.

Love it. Are you happy about that?

Absolutely. I love it.

What dish are you going to do? So, bouillabaisse.

But I'm changing it. Turning it into a cold bouillabaisse.

Oh!

(WHISTLES)

I'm making the bouillabaisse here. Cooking all of the seafood in this.

And then I'm going to pop that into a siphon gun and foam it on top.

That's going to be my bouillabaisse over the top

of this really beautiful seafood salad.

Oh, my gosh, your eyes!

A chilled bouillabaisse salad. I, uh...

Being a Frenchman, have you ever had that in your life?

No, never.

Just make sure it takes us to France and everything is perfect.

Yeah. Yeah. Thank you.

Do not miss the mark with this one.

We've got high expectations. Thank you.

Oh, gosh.

She's taking a risk on a day like today.

Yeah. Wow. Very dangerous.

A lot could go wrong.

Ooh!

ANDY: Bouillabaisse salad. JEAN-CHRISTOPHE: Oh, my God!

SARAH: I mean, telling a French man that I'm doing

a chilled bouillabaisse salad

like, that could definitely be head on the guillotine.

Oh, gosh. Spoon.

But it's an elimination day,

and I came back to prove myself.

This time round,

I'm not going to be playing it safe.

Safe Sarah is gone.

CALLUM: Go, Sare. Good pace.

So I really need to make sure that I finesse this broth.

Nice, Sarah.

This needs to taste like a bouillabaisse

because I need to reduce it into a dressing

and mix it into the potatoes

to turn it into a foam using the siphon gun.

This is sending us to France, not home.

Panic at the disco!

I'm doing these Turkish stuffed apples with walnuts.

Took forever, struggling to decide which country to pick.

But today I need to show the judges that I can push myself.

If I did this like in one of the first weeks of competition,

I'll probably just make a stuffed apple with walnuts,

but I'm kind of doing my twist on it to show how much I learned here.

I'm gonna make this little walnut entremets

on the side,

but there's still a lot to do,

so I'm rushing everything.

Whoa. My syrup!

In my apple entremets

will be apple caramel, a ball of praline,

and walnut sponge.

OK!

I'm also making a black coffee and a lemon verbena ice-cream.

I have so many elements to finish and not enough time.

I know I need to push

to have all the elements on the plate.

I still want to be around to open those envelopes.

I don't want to miss out.

Don't forget your passport.

30 minutes left to go.

Yeah! Come on, guys! Keep going!

ALANA: My Lebanese milk pudding is all ready to go.

I've got some granita

that I'm about to pop into the blast chiller

and then start moving on to some of those other elements.

CALLUM: That looks pretty, Alana.

Thanks, Cal. That's nice coming from you.

I'll be doing sable Breton,

which is like a traditional French pastry.

Working on my jam

and my creme patissiere is chilling in the fridge.

The sable is looking good.

It's a really good height.

I just want it to be just starting to get kind of brown.

I don't want it to get brown.

I just want it to kind of just start to get brown.

So hopefully 10 minutes...

In the next 10 minutes, it should be good.

Hopefully Jean-Christophe likes it.

BEN: I'm going to go to Greece today

so I'm doing kadaifi-wrapped prawns. CALLUM: Nice, Benny!

Skordalia is pretty much done. I've smoked the yoghurt.

I'm gonna get it into a piping bag.

The key thing to this dish

is to make sure the prawns are cooked perfectly.

So I'm going to take my time doing that.

It's time to, like, just go for gold

and I'm not going home.

I'd love even more to win a prize, but I'll take either today.

Nice one, Audra. Let's go, mate.

AUDRA: My rice is cooking on the stove.

I've got all my seafood prepped.

Now it's really cooking my seafood over flame.

Today I'm going full seafood galore.

In my paella,

I've got prawns, scallops, pipis, and I've got squid.

Come on, Audra.

The worst thing to do is overcook your seafood.

So today I'm gonna cook the seafood separately

to make sure that it's perfect.

Everything's going to go on the hibachi

because I really want

that smoky, charred flavour to come through.

I've made this unctuous, delicious prawn head oil

full of yuzu kosho,

and that will be used to toss the seafood

before and after it goes on the grill.

I love yuzu kosho and I think it goes so well with seafood,

the paprika and the prawn oil and all those flavours.

It's absolutely risky adding some Japanese flavours,

but I'm going to back myself up

because I know it's all going to gel well.

Beautiful. It's so delicious.

This dish will take anybody to Spain.

CALLUM: I think your last pipi's open.

Eh? Your last pipi's open.

Oh.

This is epic. Alright, we've got the best of the best out there

and they are going hard.

The smells in the room are amazing.

I want to point out Jamie.

He's got arroz caldoso.

He just talked all the talk.

I'm hoping he can walk the walk 'cause the idea is a smasher.

Laura, she's making this braised rabbit and pasta dish.

She's just got this feel.

Got nonna touch.

And that just excites me so much.

LAURA: Here we go.

I'm a little bit worried about Audra.

She's doing a paella,

but she's adding this other flavour profile,

which is yuzu.

Whoa.

I just worry that that's just going to snatch us out of the moment.

Yeah, 100%. SOFIA: Yeah.

Bouillabaisse.

Sarah? Sarah.

So she's got the flavours of a bouillabaisse.

Then she's got some potato,

which she's put through the ricer so it's really, really smooth.

She's going to mix those two together

and make a cold salad.

And that is going to be siphoned at the table

to create this light, airy bouillabaisse sauce.

She's one of the most courageous cooks in here.

I agree. The thing with that, though, is that if she misses the mark today,

she could be in trouble.

JAMIE: Smelling good? CALLUM: Yeah, it smells sick.

I've packed as much flavour into that broth as possible

for this arroz caldoso.

Ooh. That's hot.

Which I'll then use to cook the rice

to make it nice and soupy and homely.

Yeah, it looks sick. It looks so cool.

It's actually the colour of Spain's flag.

The seafood just needs to be cooked really beautifully.

The seafood I'll be using are pipis, prawns and squid.

I'm charring my prawns and the squid on hibachi,

trying to get a little bit of colour,

but I want it just cooked,

and then allow them to finish cooking

in my broth butter that I've got on the side.

I really want to transport the judges to the beachside.

We've started a fire, we've got one pot

and we're cooking this dish together.

So what I've got in here is some clarified butter.

I've then just taken one of my pieces of charcoal

and chucked it straight in there,

and encapsulated all of that smoke

so that we can actually stir some of that essence

of being on the beachside in Spain into the dish.

Looks beautiful, mate.

Don't let this be your final destination.

15 minutes to go.

AUDRA: Oh, parsley, parsley, parsley!

CALLUM: Let's go, Lozzie.

You need to push, mate. LAURA: Yeah.

There's 15 minutes to go.

It's time to release the pressure on my pressure cooker.

This is literally the biggest moment of my cook.

We're going.

We are going.

I have never cooked rabbit in a pressure cooker before.

I don't know if that rabbit's going to be cooked or not,

if it's overdone, underdone.

There is so much riding on what's inside this pot right now.

LAURA: Let's see if it works.

I take the lid off the pressure cooker.

Wowee! Yeah, she smells good.

And the smell is so nostalgic,

but it's all going to come down to

if that rabbit is perfectly cooked.

This rabbit needs to be falling off the bone.

I should be able to pull out one clean bone of rabbit.

Whoa! Good colour.

Oh!

The rabbit is absolutely perfect.

Literally falling off the bone.

Oh, my God!

It's juicy. It's tender.

Oh, my God, that's so good.

This is literally transporting me back to Sicily.

Like, I'm going to get really emotional about this.

And it's so freaking cool. It's so cool.

Don't let today's cook be your ticket home.

Only five minutes to go.

CALLUM: Come on, guys. Five minutes. Let's go.

BEN: Ooh. Pretty good. Yum.

It always comes down to the wire.

Five minutes to go

and I have made a potato and bouillabaisse foam.

I need to start plating my seafood salad.

I've got my tartare in a ring mould.

I'm layering on that sliced, poached, chilled prawn.

I want this to feel like the south of France, you know.

All the flavours that would go on in a bouillabaisse,

but totally reimagined.

There's a lot of risk in this dish.

I'm trying to get a crust on the bottom.

It's not a paella without a crust, is it?

Yeah. No paella without a crust, but I just don't want to burn it.

My rice is cooked.

I'm hoping that I've got the perfect socarrat at the bottom.

Now I've got to dress the entire pan with the seafood.

I've got my scallop sitting on its shell,

prawns kind of butterflied

and charred barbecue bits.

There's a hint of yuzu kosho and it looks beautiful.

OK, guys, three minutes to go. Come on. Push!

CALLUM: Come on, guys, push!

Get on the plate! Come on.

OK, perfect.

JAMIE: That broth is vibrant and rich

with all of the flavours that I wanted to get in there.

Just the colour. CALLUM: Yeah, it looks sick.

I pile my seafood high,

making sure they're dressed

with all of that beautiful broth butter.

The seafood is cooked really well,

the rice is cooked well and the broth packs a punch.

Couldn't be happier.

I just hope I've done enough to impress Jean-Christophe.

(EXHALES) Time to put it together.

It's absolute chaos.

I literally have nothing on the plate.

I still need to fill the apples with cream,

add my entremets, finish it off with a sponge.

I literally need to do the whole dish.

Ladies and gentlemen, this is your captain speaking.

We are landing in 30 seconds.

I don't even have a plate.

I don't have a plate for my apple.

OK, I do have it. I will have it.

I ran out of time to do my black coffee,

and I don't even have a plate,

so I use my coffee saucers.

I don't have time to make it perfect.

Touching down in 10...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one.

That's it!

CALLUM: Well done, everyone. Well done, guys.

Well done. Well done.

I'm proud of you.

This was the most hectic finish I ever had,

and I'm really spewing

that I didn't go with some safe option

like I wanted at the start.

Um, I did push myself,

but I'm really devastated that didn't have that time

to really do it justice and make it spectacular.

I'm usually really happy at the end of my cook.

Today I'm just so devastated.

Um, yeah, I'm not sure today.

Actually, I'm not sure.

Good luck, Jamie. Good luck, Jamie.

Good luck, mate. Good luck.

(JAMIE SIGHS)

ANDY: Jamie.

Hello. Hi, Jamie.

Oh! I can smell that...saffron.

Yeah.

Jamie, you have chosen to take us to Spain.

What's your dish?

I made arroz caldoso.

It's a soupy, wet, delicious seafood rice.

Nice.

So these are flavours that I absolutely adore.

For me, this is on the beach, Andalucia.

You've got amazing seafood from the Med.

Start a fire. One pot.

Make this. Have a cold beer. I'm into it.

Or a sherry? I'm there.

Or a sherry. Exactly right. Exactly right.

Mate, I've heard enough. I'm dying to dig into this one.

Do you want to finish it off? Yeah, for sure.

Oh... Oh-ha-ha! Hello, Spain.

It's the colour.

Cheers, mate. Thank you. Thanks, guys.

Thanks, Jamie.

You can smell that from a mile away.

Oh, my God, the smell of the saffron and the paprika

is literally making me want to do a little jig.

Oh, hello.

Do a little jig. A saffron jig!

Oh, man.

Oh!

(GROANS) I am so happy with that.

Like, that is just the perfect dish

and put together flawlessly from Jamie.

Look at my body... Look at my body language.

It's like, it just relaxes you, doesn't it?

Can't deal.

That beautiful trinity of the sherry in that broth,

in that really beautiful seafood broth,

playing a game with the paprika and the saffron in that.

Those three are just doing a dance.

On top of that, the seafood is all cooked beautifully.

He's on a hot streak. He is on a hot streak.

He's on a hot streak at the right time,

and he's getting it,

cooking the right dish for the right challenge.

Yeah. This is it.

Yeah. Arroz caldoso, what a dish.

A tricky dish to represent.

It's probably one of the very, very best of Spain.

Um...

The dish himself is a great representation.

The way the seafood is cooked is perfect.

Tasty, colourful, generous.

Very well combined.

Oh, it's fantastic. It reminds me of good memories.

Perfect. Yeah.

You know when something hits you flavour-wise so hard

that you feel like every dish you've ever eaten in your life

is dead to you?

(ALL LAUGH)

That's kind of what that did to me.

I loved it so much.

And that flavour is just so spectacular.

Jamie so definitely took us to Spain.

We're going to see him on the plane. (LAUGHS) Yeah.

We're dancing.

Good luck. Good luck!

Gracias, muchachos.

Walking my dish up, I'm actually really excited.

It's a little bit creative

with flavours that I absolutely love.

It's time to take the judges to Spain.

Hello. Hi, Audra.

Ooh.

(WHISTLES)

AUDRA: I've made a paella with a yuzu kosho prawn oil.

Yuzu kosho? Doesn't sound very Spanish.

Every time I cook a dish, I always feel like to make it...

To cook something for someone,

it's got to have a little bit of me in it.

You want to leave a little mark? I do.

Yeah. Yeah.

So when we eat your dish... Yes.

..is it going to shoot us to Spain or take us to Japan?

SOFIA: Audra.

So when we eat your dish... AUDRA: Yes.

..is it going to shoot us to Spain or take us to Japan?

Absolutely shoot you to Spain. OK.

Yeah.

I think I did it, and I hope I did it.

Thank you, Audra. Cheers, Audra.

Thanks, Audra.

So we're looking for that beautiful socarrat

on the bottom.

Oh...

Some of it is a bit...

I was a bit worried about this.

What do you think? Some, like, solid burnt bits.

For me, the beauty and joy of a paella,

it is a one-pan dish.

So cooking all the seafood separate

meant that none of those juices flowed into the rice.

What I'm getting is rice

that's mainly tasting of the yuzu kosho.

If we're tasting mainly yuzu kosho,

we're also not tasting Spain.

The thing is, with the cast iron pan,

I've got inconsistent rice.

Some rice is cooked really well,

some rice is raw, some is overcooked.

Absolutely. The pan has dissolved that liquid

very fast, very quick.

And for me, the seafood

is really inconsistently cooked as well.

The scallop is under, the squid is borderline.

Then you add the yuzu kosho.

The flavour was distracting me from what this dish is all about.

And it's the stock,

the smoked paprika,

the onions, the capsicum, the seafood.

But then I get this really like, "Whoa, what's that?"

I understand Audra wanting to put her own spin on the dish,

but today just wasn't the day for fusion.

Good luck. Good luck, Loz.

Thank you. (CHUCKLES)

I'm feeling so good about my dish.

It looks exactly how I wanted it to. It tastes incredible.

For me, it's transported me back to that moment in Sicily,

and I hope it does the same for the judges.

Hello. Hi.

Hi, Laura. Hello, Laura.

I love the nonna plate.

Nice. Nice touch.

So it's maccaruna

with a rabbit and a wild fennel mollica.

I actually have had this a few times.

Um, on my honeymoon on Mount Etna. And it's probably

one of my favourite places in the world.

Like, just the food and the produce that comes off Mount Etna

is just, like,

it's in a different ball game, I think.

Well, we can't wait to try it, Laura, thank you so much.

Thank you. Enjoy. ANDY: Thanks, Laura.

Thank you. Thanks.

What excites me is Laura probably would have had

to sift through 100 different dishes that,

you know, she could have cooked for us today to take us to Italy.

And she chose this one. Yeah.

It must be pretty special.

Smell it. Smell that!

The fennel.

Oh, my gosh.

Oh.

That would have been the most ugly eating ever.

I just felt like I wasn't here.

The dish is perfect.

Like, I just don't know what else to say.

It was just on another level.

Um, it is obviously super succulent.

The pasta is made perfectly.

It's got the slightest bit of chew to it, which I wasn't expecting.

Um, and then that kind of fennel pangrattato over the top,

yeah, that's a special one.

That is a real special one.

It is so full of flavour,

so full of technique, so full of soul.

I don't think she could have done this better.

I don't think anyone could have done this better.

Oh, yeah, I agree with you.

And I've never been to Sicily,

and I cannot wait possibly any longer and go to Sicily,

because this is what destination is about,

its food suck you in and treat you like a passport. Yeah.

Mate, I'm at Mount Etna on my honeymoon.

Laura definitely took us to Mount Etna,

and now we're taking her to Doha.

Whoa!

Good luck. SARAH: Thank you.

Looks beautiful. Good luck.

This is me walking the plank with my piece of art.

Like, it does look beautiful,

but this has to have the essence of bouillabaisse

and transport all of the judges to France.

Yeah, this was a bit crazy.

How are you going? Good. Hi, Sarah.

How are you? Alright.

Here we go.

OK.

Please work.

Oh!

OK.

Thank you.

(WHISTLES)

Ooh.

So you picked France?

Yes. What is your dish?

So I've made a chilled bouillabaisse

and then a potato and a bouillabaisse foam as well.

I want to ask you, Jean-Christophe, as resident Frenchie,

what do you think of this iteration of a bouillabaisse?

Nervous. Nervous lip biting.

What do you want to say?

Because...a bouillabaisse salad!

Ooh-la-la! A case here of the French Revolution!

(CHEERS)

It's not exactly like a big, hot, steaming bowl

with crusty bread, is it?

Well, it could be a smart idea...

Mm. ..but I think it goes back to the taste.

Yeah.

Good luck.

JEAN-CHRISTOPHE: It doesn't look like a bouillabaisse,

but it does smell like a bouillabaisse.

Yeah. Yeah, that's for sure.

But does it taste like a bouillabaisse?

That's what we're gonna find out.

As a Frenchman,

I was expected a bouillabaisse soup,

and we didn't get it.

We got a salad instead. Ha!

So now I need to think, is it a good idea?

It's ingenious.

Yeah. It's absolutely spot-on.

And I can hear the French from Marseille, seagulls.

(CAWS LIKE A SEAGULL)

So it is just perfect.

What I like is this potato foam here,

as you call it.

I think that was a nice little touch.

So in all, I think Sarah deserves a ticket.

The flavours of this dish are just undeniably French.

The aromas, everything. It puts you straight into France,

and specifically at a fine dining restaurant.

She's got the seafood in there,

and she's served it cooked, raw, pickled.

Every part is in there.

Um, this doesn't have, like, the comfort

that a normal bouillabaisse has,

but it definitely has the luxury that a bouillabaisse has. Mm.

You know, even when it came to the table,

it looked a million bucks.

And the fact that she's taking these risks,

you know, in this competition

where she could have chucked up the original and the greatest

and been on that plane, she still went down that road,

and that's why I think she's a threat in this competition.

Hey, Depinder. Hey, guys.

I've made a sable Breton, a raspberry and a rose jam,

vanilla creme diplomat and a plum and raspberry sorbet.

Is this going to take me back to France?

I hope so.

(LOUD CRUNCH)

Ooh, that was a crunch.

Oh, far out.

Unbelievable.

Mm!

She's nailed the sable perfectly.

So, the perfect sable should be rich.

You can feel the butter. It should be melting.

So this little crumb is going - shoom! - in your mouth.

Um, I felt pretty posh eating that.

That means you're in France.

Hey, Ben.

Hello.

So, you took us to Greece.

Hope so. What did you make?

I've made kataifi fried prawns

with skordalia,

smoked yoghurt and cucumber olive salad.

SOFIA: Loved the way he cooked the prawns.

They were beautifully cooked,

but more impressively, he managed that pastry wrap

and it's golden and crunchy and textural.

This dish would absolutely belong in a restaurant in Greece,

and that's what I love about it.

Alana, you're taking us to Lebanon.

Mm-hm. What's your dish?

I've done my little twist on milk pudding,

or mahalabia with a spin,

with pomegranate and barberry granita,

and strawberry, rose and pomegranate sauce.

Delicious.

Couldn't be more Lebanese if it tried, this dessert,

so she smashed the brief.

My only complaint about this is I feel like Alana,

she just needs to take a few off... Yeah.

..you know, and just focus on what she wants the dish to achieve,

instead of trying to add things to balance.

That's when it can get confusing.

Good luck, Snez. Good luck.

SNEZ: The cook was really stressful.

I wanted to kind of push myself,

but I took too long to decide on my dish

and I'm really shattered

because I feel my execution wasn't there.

Hi, Snez. Snez, how are you? Hello, hi.

SOFIA: Snez, you're taking us to Turkiye?

Yes. What's your dish?

So this is a Turkiye stuffed apple.

And how come you went down this route?

I don't know.

I've been thinking about it since I started the cook.

So, what happened when you first saw

all those countries lined up and heard what the challenge was?

Oh, I was so excited.

I had, like, so many dishes for Italy, but I was worried,

"Oh, my God, there's Laura here

"and she's probably going to go Italy."

And then I'm thinking Spanish. "Oh, my God, Jamie's gonna cook."

I just wish I didn't think that way.

And if this is the dish that sends you home today,

how will you feel? Oh, I hope it's not.

I really love this dish and I love the flavour.

I'd be really upset about myself

because today was literally open pantry.

But I think the decision that I made today...

..that could cost me,

and I feel like I would never forgive myself.

Shall we? Yeah. We shall.

There's something in the middle of that, isn't there? Yeah.

Just getting through the nut.

Ooh.

That's like the crumbly centre, is it?

What's in there?

So there is some kind of, like... JEAN-CHRISTOPHE: Toffee?

No, it's like a paste. Biscuity paste.

Praline. Yeah, I saw her whizzing that. Walnuts maybe?

And then there is...

And brown sugar. ..a walnut.

Oh, that's a whole walnut? Yeah, a whole walnut.

Man, this is intriguing.

I cannot find any sponge, but there is a big chunk of praline.

That was the thing that I was having trouble cutting through.

(KNIFE CLACKS ON PLATE) Ooh-la-la...

Interesting texture.

What I like very much,

and I've got to say, I really adore it, it's that syrup.

The apple, spices, obviously, with the cinnamon

and the stars, the cloves,

I think that was magical.

It was.

Um, where I think she goes a bit wrong

is with the stuffing in the apple.

There was like,

a really big chunk of praline in that stuffing

that was like a jawbreaker. Yeah.

There was supposedly a sponge in the middle

that I think just dissolved

with all the moisture from the apple,

so I'm worried for her.

The ice-cream's good, but I'm not sure

that I associate lemon verbena with Turkiye.

That's not something I've come across

during my travels there.

I reckon Snez,

because she hasn't executed all of her elements perfectly,

it's really hindering this trip to Turkiye for me,

and I'm worried where she's going to end up with this one.

You cooked like your lives depended on it...

..and four of you didn't just survive,

you thrived.

The cooks that brought us

the top four dishes of the day are...

..Sarah...

..Laura...

..Ben...

..and Jamie.

(APPLAUSE)

JAMIE: Well done. Well done.

Ooh!

All of your dishes took us far away

with their appearance, flavour and aroma.

You smashed it.

For now, we have to talk about the not so good news.

Sadly, for one of you, this is it.

If I call your name, please step forward -

you're in danger of going home.

Snez.

And, Audra.

Neither of you really took us to the heart of Turkiye or Spain.

So it came down

to the technical flaws in both your dishes.

Snez, the textures inside your poached apple were off.

The praline was too hard and the stuffing was gritty.

Audra...

..unfortunately, the cook on your rice and your seafood

were inconsistent.

And because the two most crucial elements

in your paella were the seafood and the rice,

I'm sorry, Audra, that's why you're going home.

Sorry. (SNEZ WHISPERS INDISTINCTLY)

(WHISPERS) All good, all good, all good, all good, all good.

Audra, how are you feeling?

I actually feel really good.

I mean, look, I came in

to express and show the simplicity of cultural cuisine.

Um...

And that food doesn't always have to be complicated.

From contestant to MasterChef judge to Back To Win,

you have not stopped, and we know you never will.

Yeah! Yeah, yeah.

Audra, we're going to miss you so much,

but for now, it's time to say goodbye.

Thank you. Alright.

It was so lovely having you here. Ah...

Thank you so much.

This kitchen is addictive.

I won't deny coming back and standing

this side of the bench versus the judging side,

it was a bit daunting.

It really put me out of my comfort zone,

which I love.

(CHEERING)

SOFIA: Bye, Audra!

Whoooo!

And I've got to say,

I'm really proud that I've managed to stay true to who I am.

Give it up for Audra, everybody!

Peace out.

And then there were eight.

(LAUGHTER)

Are we ready for some big news? CONTESTANTS: Yes!

Here we go.

You have been staring at those envelopes all day long,

and it is time to see what's inside.

Oh, yes.

Take one, and don't open them up yet.

ALANA: Oh, Callum! (CONTESTANTS EXCLAIM)

Fancy.

SOFIA: It took me so long to write all of those.

(LAUGHTER) You did very well.

Thank you. Oh, I like the stamp.

Ooh. Oh, my God.

Are you ready. To see what's inside?

CONTESTANTS: Yes.

Go on, open them up. (CONTESTANTS EXCLAIM)

(SCREAMS)

Oh, my God!

(SCREAMS)

Pack your bags 'cause we're going to Qatar!

(SCREAMING AND CHEERING)

JEAN-CHRISTOPHE: Oh, that's brilliant!

How good?

Laura and her speedy little pasta-making fingers. Brrrrr!

(LAUGHTER DROWNS OUT SPEECH)

You'll all be flying direct from Melbourne

to Doha with Qatar Airways

to go on the adventure of a lifetime.

(CHEERING)

BEN: I was excited when I won an immunity pin,

but this is so much better.

Like, this is... This is genuinely so exciting.

We're all going to experience Qatar's rich culture,

vibrant markets, and world-class cuisine first hand.

Just in case you missed it,

all the countries involved in today's challenge

are destinations that Qatar Airways flies to.

Aaaaand four of you...

..are going to be travelling with them in style!

(CONTESTANTS EXCLAIM) Sarah, Laura, Ben and Jamie,

you'll be flying business class!

(CHEERING)

(ALL CHATTER AT ONCE)

We never got to go overseas at all in our seasons.

We've never been anywhere.

It's taken me 12 years.

12 years! And this is the greatest moment in MasterChef history!

I dreamt about this moment.

The judges being like, "We're going to..."

I'm like... (SCREAMS)

It's honestly just like the most exciting moment by far

in this kitchen for me.

She's made it!

Yes!

Oh, my God.

Give me the champagne.

I am ready to get on that plane,

feet up and explore Doha.

Far out. It's so good.

Pyjammies! I love flight pyjammies.

Alright, head on out, everyone. We'll see you at the airport!

(CHEERING) Well done, guys!

Don't forget your passports!

Goodnight! Bon voyage!

ANNOUNCER: This week on MasterChef Australia...

ANDY: Welcome to Doha! (CHEERING)

..it's an epic epicurean adventure...

SNEZ: Oh, my God, guys, look at this.

We want to be as in awe of your dishes

as we are this city.

(CONTESTANTS EXCLAIM)

..when Doha dazzles everyone.

Whoo!

Dishes like this,

they don't just win immunity,

they win the competition.

SOFIA: Wow.

POH: I loved it. Absolutely suited

to this gorgeous setting.

It is sensational.

Captions by Red Bee Media