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 00:01:09,240 --> 00:01:10,760 (BIRDS SING) 24 00:01:26,680 --> 00:01:28,680 LAURA: It's nice to be home. 25 00:01:28,680 --> 00:01:30,400 This home or a regular home? This home. 26 00:01:30,400 --> 00:01:31,640 Yeah. 27 00:01:31,640 --> 00:01:33,720 Doha was absolutely incredible. 28 00:01:33,720 --> 00:01:38,480 But I'm feeling so good to be back in the MasterChef kitchen. 29 00:01:38,480 --> 00:01:39,600 Oh, God. 30 00:01:39,600 --> 00:01:40,800 Not in a black apron, though, 31 00:01:40,800 --> 00:01:42,560 so that's definitely dampening the mood. 32 00:01:43,800 --> 00:01:46,280 Oh! OK. 33 00:01:47,240 --> 00:01:49,440 Oh, there's two cloches. 34 00:01:49,440 --> 00:01:50,640 Are we facing each other? 35 00:01:52,360 --> 00:01:55,320 SARAH: The benches are facing each other. 36 00:01:55,320 --> 00:01:56,760 That scares me a little bit, 37 00:01:56,760 --> 00:01:59,920 because definitely looks like we have a battle on our hands. 38 00:01:59,920 --> 00:02:01,480 We're back! 39 00:02:01,480 --> 00:02:03,880 Yay! Back to black. 40 00:02:03,880 --> 00:02:07,680 Well, that trip, it was an experience of a lifetime, eh? 41 00:02:09,440 --> 00:02:12,640 But now it is back to business. 42 00:02:12,640 --> 00:02:13,960 Back to win. 43 00:02:16,280 --> 00:02:20,040 I know the bond between you all is super strong... 44 00:02:20,040 --> 00:02:25,320 ..but today you are going head-to-head in a MasterChef duel. 45 00:02:25,320 --> 00:02:27,480 Oh. Ah! 46 00:02:28,960 --> 00:02:31,120 We are putting you into two pairs. 47 00:02:32,320 --> 00:02:37,120 In the first round, you'll be battling it out one-v-one. 48 00:02:38,760 --> 00:02:42,880 Each pair will be using the exact same ingredient. 49 00:02:42,880 --> 00:02:44,840 If you win your duel, you'll be safe. 50 00:02:45,800 --> 00:02:49,480 If you lose, you'll be cooking in round two 51 00:02:49,480 --> 00:02:52,440 in the final face off where someone will be going home. 52 00:02:52,440 --> 00:02:53,440 Oh, gosh. 53 00:02:53,440 --> 00:02:56,560 So it goes from a 25% chance or a 50% chance of going home. 54 00:02:56,560 --> 00:02:58,680 Yep. That's fun. That's real fun. 55 00:02:58,680 --> 00:03:01,560 There's four of us cooking in an all-in elimination. 56 00:03:01,560 --> 00:03:03,720 Oh! 57 00:03:03,720 --> 00:03:04,960 It's not where you want to be. 58 00:03:04,960 --> 00:03:08,240 One small mistake, one little slip-up can send you home. 59 00:03:10,360 --> 00:03:11,960 I learnt this the hard way. 60 00:03:14,120 --> 00:03:15,960 This is so hard. 61 00:03:15,960 --> 00:03:17,920 So I was on season six and season 12... 62 00:03:19,600 --> 00:03:22,360 ..and I came second twice. 63 00:03:22,360 --> 00:03:25,240 Nougat itself was supposed to be cut up in very small pieces. 64 00:03:26,280 --> 00:03:28,520 So the first dish I was eliminated on 65 00:03:28,520 --> 00:03:30,480 was Peter Gilmore's Chocolate Ethereal 66 00:03:30,480 --> 00:03:33,040 because I didn't cut my nougat - I'll never forget. 67 00:03:37,520 --> 00:03:38,600 Texture of the ice-cream. 68 00:03:38,600 --> 00:03:40,920 I think it feels a bit icy. 69 00:03:40,920 --> 00:03:46,280 The second time in Back To Win was my Jerusalem artichoke ice-cream... 70 00:03:46,280 --> 00:03:47,720 It's unfortunate 71 00:03:47,720 --> 00:03:50,240 because the flavours are fantastic. ANDY: Spot-on. Beautiful. 72 00:03:50,240 --> 00:03:52,960 ..was a little too icy, defo. 73 00:03:52,960 --> 00:03:58,360 Amelia, you are the winner of MasterChef Back To Win! 74 00:04:06,000 --> 00:04:08,400 Sorry! I'm sorry! 75 00:04:08,400 --> 00:04:09,640 I'm sorry. 76 00:04:13,640 --> 00:04:15,880 Uh, the would-have, could-haves and the should-haves, 77 00:04:15,880 --> 00:04:17,080 I think I'll be thinking about 78 00:04:17,080 --> 00:04:19,840 why I came second twice for the rest of my life. 79 00:04:19,840 --> 00:04:22,920 I know the exact points in both seasons where I went wrong, 80 00:04:22,920 --> 00:04:25,200 which I think is a great thing to learn from your mistakes. 81 00:04:25,200 --> 00:04:27,560 So hopefully I've learned enough mistakes 82 00:04:27,560 --> 00:04:29,640 to not stuff it up this time. 83 00:04:31,520 --> 00:04:36,600 At this point in the competition, every cook counts. 84 00:04:36,600 --> 00:04:38,480 So let's see who you're up against. 85 00:04:38,480 --> 00:04:41,960 Grab a token out of this bag and stand next to your opponent. 86 00:04:43,720 --> 00:04:45,400 Good luck, everyone. 87 00:04:45,400 --> 00:04:46,400 Thank you. Thanks. 88 00:04:49,080 --> 00:04:51,400 Oh! What have we got, ladies? 89 00:04:51,400 --> 00:04:54,560 OK. Alright. 90 00:04:54,560 --> 00:04:58,720 So, Sarah, you're going head-to-head with Alana. 91 00:04:58,720 --> 00:05:01,680 And, Snez, you're up against Laura. 92 00:05:02,800 --> 00:05:04,400 Snez, and Laura... 93 00:05:04,400 --> 00:05:05,800 Oh, God! 94 00:05:05,800 --> 00:05:07,560 ..you'll be duking it out with... 95 00:05:10,480 --> 00:05:13,080 ..hazelnuts. OTHERS: Ooh! 96 00:05:13,080 --> 00:05:16,040 Love. Yeah, OK. I love that. 97 00:05:16,040 --> 00:05:17,280 Yum. Yum. OK. 98 00:05:17,280 --> 00:05:19,480 Hazelnut is definitely my strength. 99 00:05:19,480 --> 00:05:21,800 I know what hazelnut works well with. 100 00:05:21,800 --> 00:05:24,320 But then again, hazelnuts are Laura's strength. 101 00:05:24,320 --> 00:05:26,280 It's such an Italian staple. 102 00:05:26,280 --> 00:05:29,240 Come on, every Italian dessert has a hazelnut in it. 103 00:05:29,240 --> 00:05:31,000 I'm like, "She's going to kill this." 104 00:05:32,280 --> 00:05:33,640 Sarah and Alana... 105 00:05:36,080 --> 00:05:37,720 ..you'll be fighting it out with... 106 00:05:40,880 --> 00:05:44,080 ..horseradish. OTHERS: Ooh! 107 00:05:44,080 --> 00:05:45,880 SARAH: OK. OK. Mm-hm. 108 00:05:45,880 --> 00:05:48,160 Two very distinct ingredients. 109 00:05:49,560 --> 00:05:52,600 Really think about how you're going to use them. 110 00:05:52,600 --> 00:05:55,320 Show us what you can come up with. 111 00:05:55,320 --> 00:05:56,920 We're giving you 75 minutes. 112 00:05:59,080 --> 00:06:01,040 The pantry and garden are open. 113 00:06:02,320 --> 00:06:04,320 It doesn't matter who your opponent is, 114 00:06:04,320 --> 00:06:06,800 you're all in for one hell of a fight. 115 00:06:08,400 --> 00:06:10,920 Your time starts now! 116 00:06:10,920 --> 00:06:12,600 (CLAPPING) 117 00:06:13,720 --> 00:06:16,840 Oh, God! Gonna get hazelnuts 118 00:06:16,840 --> 00:06:19,040 'cause my brain's not working! 119 00:06:19,040 --> 00:06:20,840 SNEZ: What do I do? What do I do? 120 00:06:20,840 --> 00:06:22,760 Oh. Where did the cocoa butter go? 121 00:06:24,720 --> 00:06:27,240 Let's go, Lozzie. You too, Snezie. 122 00:06:27,240 --> 00:06:31,000 SOFIA: It's really hard to imagine any of these four leaving today. 123 00:06:31,000 --> 00:06:33,240 Everyone can feel the tension here. Yeah. 124 00:06:33,240 --> 00:06:35,320 You can feel how much it means to these four 125 00:06:35,320 --> 00:06:37,760 and how fierce they're going to compete to get this done. 126 00:06:37,760 --> 00:06:41,520 It's such an interesting one for me because normally in an elimination 127 00:06:41,520 --> 00:06:43,760 you're up against, like, four or five, you know, 128 00:06:43,760 --> 00:06:46,360 and you just need to be better than one of those. 129 00:06:46,360 --> 00:06:48,280 But today it's like in this first round, 130 00:06:48,280 --> 00:06:49,920 you're looking eye-to-eye at your opponent 131 00:06:49,920 --> 00:06:51,160 and you need to beat them. 132 00:06:51,160 --> 00:06:52,640 It is one-v-one. 133 00:06:52,640 --> 00:06:55,680 I've got a feeling all four of them are going to go all out today. 134 00:06:55,680 --> 00:06:56,920 Yeah. They know what's on the line. 135 00:06:56,920 --> 00:06:58,680 Yeah, I think so too. 136 00:06:58,680 --> 00:07:00,760 CALLUM: Go, Snezza. DEPINDER: Let's go, girl. 137 00:07:00,760 --> 00:07:02,640 Hey, guys, I got a direct support here. 138 00:07:02,640 --> 00:07:04,840 Yeah. Yeah, you do, babes. 139 00:07:04,840 --> 00:07:07,440 Hope nobody has chewing gum. (CHUCKLES) 140 00:07:07,440 --> 00:07:08,920 DEPINDER: Nice work, Loz. 141 00:07:10,600 --> 00:07:13,120 LAURA: I'm pretty nervous going up against Snez. 142 00:07:13,120 --> 00:07:14,320 (EXHALES SHARPLY) 143 00:07:14,320 --> 00:07:17,840 I mean, whenever you're facing each other in a cook-off, 144 00:07:17,840 --> 00:07:19,440 terrible things happen, I feel. 145 00:07:19,440 --> 00:07:23,240 It's like when you're looking your opponent in the eyes, 146 00:07:23,240 --> 00:07:24,400 that's stressful. 147 00:07:28,320 --> 00:07:30,600 Oh, the bread queen is back. 148 00:07:32,200 --> 00:07:33,680 This is delightful. 149 00:07:33,680 --> 00:07:35,080 LAURA: Snez is so match-fit. 150 00:07:35,080 --> 00:07:36,880 She literally just finished the last season... 151 00:07:36,880 --> 00:07:39,120 It's delicious. Ha-ha-ha! Yes! 152 00:07:39,120 --> 00:07:40,880 It's really, really good. 153 00:07:42,040 --> 00:07:44,080 ..and she's come straight into this one, 154 00:07:44,080 --> 00:07:46,440 so she's all guns blazing. 155 00:07:46,440 --> 00:07:49,120 This is yams, dumplings with red plum. 156 00:07:49,120 --> 00:07:51,560 She's cooking some of the best food she's ever cooked... 157 00:07:51,560 --> 00:07:53,640 Do you want a job? Yes. 158 00:07:53,640 --> 00:07:55,320 (LAUGHTER) 159 00:07:55,320 --> 00:07:56,840 ..but also the competition has seen. 160 00:07:56,840 --> 00:07:59,080 I made komorac. 161 00:07:59,080 --> 00:08:00,880 It's a pasta veil. 162 00:08:00,880 --> 00:08:04,320 Fregola soup with baccala and pipis. 163 00:08:04,320 --> 00:08:06,640 I'm honestly terrified to be cooking against Snez. 164 00:08:06,640 --> 00:08:08,600 (QUIETLY) But don't tell her that. (LAUGHS) 165 00:08:09,600 --> 00:08:12,000 My ingredient that I need to use today is hazelnuts. 166 00:08:12,000 --> 00:08:14,640 Uh, so I'm going to make a dessert. 167 00:08:14,640 --> 00:08:17,680 I'm gonna do a salted hazelnut gelato, 168 00:08:17,680 --> 00:08:20,880 some Montenegro, a brown butter hazelnut cake. 169 00:08:20,880 --> 00:08:22,800 And I'm just adding, like, a little riff on that. 170 00:08:22,800 --> 00:08:24,480 I'm gonna add some quandongs in there, 171 00:08:24,480 --> 00:08:27,000 so I just feel like I can't make something without 172 00:08:27,000 --> 00:08:28,920 a little native spin sometimes in life. 173 00:08:30,000 --> 00:08:33,640 The first thing I crack onto is making my salted hazelnut gelato. 174 00:08:33,640 --> 00:08:37,280 I need to roast these nuts off and then infuse them into the milk. 175 00:08:37,280 --> 00:08:40,640 Blitz that up to flavour the milk before I make the gelato 176 00:08:40,640 --> 00:08:43,760 with some hazelnut paste and all the usual suspects. 177 00:08:43,760 --> 00:08:47,080 OK, that, that, that. Little bit of salt. 178 00:08:48,160 --> 00:08:51,160 I'm now working on my Amaro Montenegro syrup 179 00:08:51,160 --> 00:08:53,280 that the quandongs will cook in. 180 00:08:53,280 --> 00:08:56,040 Quandongs are a native Australian peach, 181 00:08:56,040 --> 00:08:58,360 so you get this really nice fresh tartness. 182 00:08:58,360 --> 00:09:00,880 And bringing that into a dish that's got chocolate, 183 00:09:00,880 --> 00:09:04,000 hazelnuts, orange and the Amaro Montenegro 184 00:09:04,000 --> 00:09:06,920 could be super risky or it's going to work really well. 185 00:09:08,040 --> 00:09:09,480 JEAN-CHRISTOPHE: Hi, Laura. Laura. 186 00:09:09,480 --> 00:09:10,480 Hello. 187 00:09:10,480 --> 00:09:12,520 How's your relationship with hazelnuts, first of all? 188 00:09:12,520 --> 00:09:14,120 Love, hazelnuts. That's good. 189 00:09:14,120 --> 00:09:15,800 My favourite nut in the nut family. 190 00:09:15,800 --> 00:09:18,120 And what is the dish with your beloved hazelnuts? 191 00:09:18,120 --> 00:09:20,080 Um, alright, so I'm doing a dessert. 192 00:09:20,080 --> 00:09:21,440 Um, I'm kind of like, playing on, like, 193 00:09:21,440 --> 00:09:23,880 northern Italian flavours. 194 00:09:23,880 --> 00:09:25,920 Um, so I've got hazelnuts, 195 00:09:25,920 --> 00:09:28,600 Montenegro, orange, chocolate. 196 00:09:28,600 --> 00:09:31,280 But then I'm just adding in something very me. 197 00:09:31,280 --> 00:09:32,920 Right. Which is? 198 00:09:32,920 --> 00:09:34,360 Quandongs. 199 00:09:34,360 --> 00:09:36,880 Have you paired hazelnut, chocolate and quandong before? 200 00:09:36,880 --> 00:09:38,280 Never. 201 00:09:38,280 --> 00:09:39,720 Never? No. 202 00:09:39,720 --> 00:09:41,200 So what do you think that is going to be like? 203 00:09:42,920 --> 00:09:44,520 Um... How are they going to work together? 204 00:09:44,520 --> 00:09:47,040 Well, that's a...that's a great question, Andy. 205 00:09:47,040 --> 00:09:49,520 Can you ask me in about 35 minutes? 206 00:09:49,520 --> 00:09:51,000 Good luck. Good luck, by the way. 207 00:09:52,600 --> 00:09:54,760 SNEZ: Hey, Loz, can I grab some...? 208 00:09:54,760 --> 00:09:56,520 Loz, can I grab some of those, 209 00:09:56,520 --> 00:09:58,520 some hazelnuts? Yeah, yeah. Hazelnuts? 210 00:09:58,520 --> 00:10:00,920 Yeah. I'll come and get them. Yeah, come and get some. 211 00:10:02,800 --> 00:10:04,240 Go for it. 212 00:10:04,240 --> 00:10:06,840 'Cause I only had the other...other ones. 213 00:10:06,840 --> 00:10:08,360 I just want this brand. Yeah. 214 00:10:08,360 --> 00:10:10,560 Thank you. Teamwork. 215 00:10:10,560 --> 00:10:14,240 My immediate thought is a dessert. 216 00:10:14,240 --> 00:10:15,600 But then I'm thinking 217 00:10:15,600 --> 00:10:18,560 "Laura is Italian, hazelnut is in her blood. 218 00:10:18,560 --> 00:10:20,440 "She's going to have dessert 100%." 219 00:10:22,160 --> 00:10:23,600 I need to think outside the box. 220 00:10:24,560 --> 00:10:27,160 Oh, this is salmon. How did I pick up salmon? 221 00:10:28,440 --> 00:10:31,280 And I'm gonna make a hazelnut-crusted cod 222 00:10:31,280 --> 00:10:33,960 with beautiful hazelnut beurre blanc. 223 00:10:33,960 --> 00:10:37,480 I can feel the pressure in the room. 58 minutes to go! 224 00:10:37,480 --> 00:10:39,320 Come on, let's go! Let's go, guys. 225 00:10:39,320 --> 00:10:40,680 WOMAN: Go, guys! 226 00:10:42,160 --> 00:10:44,520 That's it's a weird time call, 58 minutes. 227 00:10:46,320 --> 00:10:48,560 SNEZ: 15 minutes and everybody's already cooking, 228 00:10:48,560 --> 00:10:50,520 and I'm just coming with my ingredients. 229 00:10:50,520 --> 00:10:52,080 I really need to pick up my pace. 230 00:10:52,080 --> 00:10:56,720 So first thing I do is I cut the beautiful fillet of my fish. 231 00:10:57,960 --> 00:11:01,000 I get the bones and put them with aromatics in a boil 232 00:11:01,000 --> 00:11:03,680 to make a stock to cook off my vegetables. 233 00:11:03,680 --> 00:11:07,000 Next thing to do is get started with my beurre blanc. 234 00:11:07,000 --> 00:11:09,920 I never heard of hazelnut beurre blanc together before, 235 00:11:09,920 --> 00:11:11,240 but I'll make it work. 236 00:11:13,240 --> 00:11:14,640 Huge risk today. 237 00:11:14,640 --> 00:11:17,000 I'm cooking beurre blanc for a French man 238 00:11:17,000 --> 00:11:18,920 and I'm completely changing it. 239 00:11:25,160 --> 00:11:26,720 Nice, Sarah. 240 00:11:26,720 --> 00:11:28,480 Thanks. Keep going, girls. 241 00:11:28,480 --> 00:11:32,240 I'm coming off the back of a couple of rough cooks in Doha 242 00:11:32,240 --> 00:11:34,000 and I'm up against Alana, 243 00:11:34,000 --> 00:11:37,400 but I feel like my superpower is staying calm in this kitchen, 244 00:11:37,400 --> 00:11:39,280 so I'm back in the right frame of mind. 245 00:11:39,280 --> 00:11:41,200 I love a bit of horseradish. 246 00:11:41,200 --> 00:11:43,760 For me, when I think of horseradish, 247 00:11:43,760 --> 00:11:46,200 it instantly kind of goes down that beef path, 248 00:11:46,200 --> 00:11:48,960 and I am making some savoury doughnuts. 249 00:11:48,960 --> 00:11:50,960 So savoury doughnuts, 250 00:11:50,960 --> 00:11:53,680 a horseradish cream stuffed inside. 251 00:11:53,680 --> 00:11:55,480 A little beef glaze on top. 252 00:11:55,480 --> 00:11:57,400 A little bit of pea puree underneath, 253 00:11:57,400 --> 00:11:58,840 then some seared Wagyu beef on top. 254 00:11:58,840 --> 00:12:01,640 So a few different elements coming together for that one. 255 00:12:02,680 --> 00:12:06,120 The most important step of this dish is to get these doughnuts proving. 256 00:12:06,120 --> 00:12:09,600 It's a 75-minute challenge so I'm under time pressure with that. 257 00:12:09,600 --> 00:12:11,360 That should say 0.1. 258 00:12:11,360 --> 00:12:15,600 I'm sure Alana is going to lean into her strengths and go for a dessert, 259 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. 260 00:12:21,520 --> 00:12:22,960 I am not going into round two today. 261 00:12:22,960 --> 00:12:27,560 My plan is to give the judges a beautifully tasty dish 262 00:12:27,560 --> 00:12:31,080 and something that really is so unique that it beats Sarah's. 263 00:12:35,120 --> 00:12:37,080 Ooh! 264 00:12:37,080 --> 00:12:41,920 Sarah's been in the MasterChef kitchen competing three times. 265 00:12:41,920 --> 00:12:43,760 WOMAN: Let's go, Sarah. 266 00:12:43,760 --> 00:12:48,240 And she's had this incredible career here in Australia and in India. 267 00:12:48,240 --> 00:12:51,840 The smokiness. I love that she used that traditional method. 268 00:12:51,840 --> 00:12:53,280 It's so cool. 269 00:12:53,280 --> 00:12:54,920 SOFIA: Sarah knew she had to cook us 270 00:12:54,920 --> 00:12:58,240 one of the best butter chickens we've ever had, and she did. 271 00:12:58,240 --> 00:13:00,520 She pairs flavours. 272 00:13:00,520 --> 00:13:03,280 SARAH: Vegemite beer is beurre blanc is loaded with all the things we love. 273 00:13:03,280 --> 00:13:07,480 She comes up with these amazing combinations and textures. 274 00:13:11,240 --> 00:13:14,320 She is one of the best cooks in this kitchen. 275 00:13:16,320 --> 00:13:17,680 Alana! Hello! 276 00:13:17,680 --> 00:13:18,680 Hi, Alana. 277 00:13:18,680 --> 00:13:20,920 You're up against Sarah with horseradish. 278 00:13:20,920 --> 00:13:22,960 What's your strategy? Uh, I'm going dessert. 279 00:13:22,960 --> 00:13:25,080 Going dessert? Yeah, going dessert with... 280 00:13:25,080 --> 00:13:26,160 Yeah, horseradish dessert. 281 00:13:26,160 --> 00:13:29,640 I just think that, um, for me to stand out in this duel, 282 00:13:29,640 --> 00:13:33,520 I need to go with my best foot forward, and that's dessert. 283 00:13:33,520 --> 00:13:35,880 So that's what I'm doing. I'm doing a horseradish ice-cream today. 284 00:13:35,880 --> 00:13:37,360 Yeah. What else? 285 00:13:37,360 --> 00:13:39,720 To go with, I've got a really beautiful soaked almond biscuit 286 00:13:39,720 --> 00:13:41,000 that's going to go on the bottom. 287 00:13:41,000 --> 00:13:42,600 I've got a little bit of goat's curd cream 288 00:13:42,600 --> 00:13:44,760 going on there as well. 289 00:13:44,760 --> 00:13:46,600 Have you ever had a horseradish dessert? 290 00:13:46,600 --> 00:13:49,200 Yeah, with wasabi. I did a wasabi ice-cream. 291 00:13:49,200 --> 00:13:51,640 How did that go down? Not great. 292 00:13:51,640 --> 00:13:53,200 Oh, no! Don't tell me that. 293 00:13:53,200 --> 00:13:57,640 There's a lot of big-hitting flavours in your dessert. 294 00:13:57,640 --> 00:13:59,360 Are you certain they all go together? 295 00:13:59,360 --> 00:14:01,760 I'm pretty certain they're all going to go together, 296 00:14:01,760 --> 00:14:04,200 but I know that I've got to try and tame that horseradish. 297 00:14:04,200 --> 00:14:06,120 And it's about... And the goat's curd as well. 298 00:14:06,120 --> 00:14:07,960 And the goat's curd. Yeah. 299 00:14:07,960 --> 00:14:10,040 Alright. Good luck, Alana. Thanks, ladies. 300 00:14:12,120 --> 00:14:14,880 I'm nervous for myself now that the judges 301 00:14:14,880 --> 00:14:17,920 have talked about their concerns. 302 00:14:17,920 --> 00:14:20,200 I know this dish is so out there, 303 00:14:20,200 --> 00:14:24,360 and these flavours are risky and you will never see it on a menu. 304 00:14:24,360 --> 00:14:28,920 But for me to win today, I need to make them work. 305 00:14:37,000 --> 00:14:38,440 Think you can be the next MasterChef? 306 00:14:38,440 --> 00:14:40,920 Only one way to find out. Applications are open now. 307 00:14:40,920 --> 00:14:42,720 Head to the link below and apply. 308 00:14:42,720 --> 00:14:44,320 We'll see YOU in the kitchen! 309 00:14:56,600 --> 00:14:58,160 (BUTTONS BEEP) 310 00:15:02,840 --> 00:15:05,880 Wow. You could hear a pin drop in here at the moment. 311 00:15:14,280 --> 00:15:15,680 ANDY: Oh, game on. 312 00:15:15,680 --> 00:15:18,480 We have two super exciting duels on our hands. 313 00:15:18,480 --> 00:15:20,200 We've got Snez v Laura. 314 00:15:20,200 --> 00:15:22,320 JEAN-CHRISTOPHE: Laura's going for dessert. 315 00:15:22,320 --> 00:15:24,680 She's going to be doing a multitude of different elements. 316 00:15:24,680 --> 00:15:27,160 She's talking about using hazelnut paste 317 00:15:27,160 --> 00:15:28,560 to fold through the gelato. 318 00:15:28,560 --> 00:15:30,280 A lot of fat in the hazelnut paste. Yeah. 319 00:15:30,280 --> 00:15:31,480 So how will that react? 320 00:15:31,480 --> 00:15:34,440 It actually does sound like quite a conventional dessert in many ways, 321 00:15:34,440 --> 00:15:36,560 'cause she's got the financier, the ice-cream, all that. 322 00:15:36,560 --> 00:15:39,280 But it's just all those little tiny twists 323 00:15:39,280 --> 00:15:40,920 that she puts in there. Yep. 324 00:15:40,920 --> 00:15:42,560 The Laura-isms, if you want to say? 325 00:15:42,560 --> 00:15:45,400 She's giving it her little twist. Yeah. 326 00:15:45,400 --> 00:15:48,400 Snez, she's got the hazelnuts in two spots, right? 327 00:15:48,400 --> 00:15:49,480 The hazelnut beurre blanc, 328 00:15:49,480 --> 00:15:51,320 which I'm interested to see how that comes together. 329 00:15:51,320 --> 00:15:53,320 A piece of fish. 330 00:15:53,320 --> 00:15:54,480 She's going to crisp up the skin 331 00:15:54,480 --> 00:15:56,200 and do a hazelnut crumb over the top of that. 332 00:15:56,200 --> 00:15:59,440 Mm. She's got vision. She has. 333 00:15:59,440 --> 00:16:00,880 When you think, the plan is fantastic. 334 00:16:00,880 --> 00:16:03,480 If she knocks this one on, it's superb. 335 00:16:03,480 --> 00:16:07,320 And then on the flip side, you've got Alana v Sarah. 336 00:16:07,320 --> 00:16:09,800 I mean, there's a lot of invention in Sarah's dish 337 00:16:09,800 --> 00:16:11,640 because she's riffing on a classic thing. 338 00:16:11,640 --> 00:16:16,400 SOFIA: Those flavours make so much sense, how she's recreating them. 339 00:16:16,400 --> 00:16:20,760 Then with Alana's dish, we can't get our heads around it quite yet. 340 00:16:22,040 --> 00:16:23,960 I feel like horseradish ice-cream could become one of 341 00:16:23,960 --> 00:16:26,040 those MasterChef mega wins or mega fails, 342 00:16:26,040 --> 00:16:28,600 depending on how it goes. Yeah. 343 00:16:28,600 --> 00:16:31,080 SNEZ: How are you going, girl? ALANA: Good. How are you? 344 00:16:31,080 --> 00:16:32,320 Oh, my God. 345 00:16:32,320 --> 00:16:33,960 You're punching on ice-cream? Yeah. 346 00:16:33,960 --> 00:16:36,880 That's the way! Horseradish ice-cream. 347 00:16:36,880 --> 00:16:39,520 When the judges taste my dish, 348 00:16:39,520 --> 00:16:42,840 I want them to first taste that sweetness of the ice-cream. 349 00:16:42,840 --> 00:16:44,280 And then all of a sudden, 350 00:16:44,280 --> 00:16:46,520 that horseradish flavour will take over at the end. 351 00:16:46,520 --> 00:16:48,240 I know that there's big flavours. 352 00:16:48,240 --> 00:16:52,080 The judges have reaffirmed that for me. 353 00:16:52,080 --> 00:16:54,080 But I love big flavours in a dessert. 354 00:16:54,080 --> 00:16:56,360 I'm not about subtlety, so go big or go home 355 00:16:56,360 --> 00:16:57,600 is going to be my motto today. 356 00:16:58,560 --> 00:17:00,960 My biscuit is now cooked. 357 00:17:00,960 --> 00:17:02,600 I want it to be slightly fluffy, 358 00:17:02,600 --> 00:17:06,400 almost halfway between a biscuit and a dense cake, 359 00:17:06,400 --> 00:17:09,840 but then brushing it with this really beautiful syrup 360 00:17:09,840 --> 00:17:12,200 is going to give it a lovely flavour. 361 00:17:12,200 --> 00:17:13,560 CALLUM: Oh, nice, Alana. 362 00:17:13,560 --> 00:17:15,560 Nice Alana. Nice work girl. 363 00:17:15,560 --> 00:17:17,400 I've got my ice-cream on churning, 364 00:17:17,400 --> 00:17:19,160 my goat's curd has started. 365 00:17:19,160 --> 00:17:21,520 There's obviously quite savoury flavours with that, 366 00:17:21,520 --> 00:17:24,240 goat's curd and the horseradish, it's quite punchy. 367 00:17:24,240 --> 00:17:26,560 But, yeah, it's just about trying to balance it all out. 368 00:17:30,880 --> 00:17:33,960 DEPINDER: The doughnuts look alright? JAMIE: They look good. Yeah. 369 00:17:33,960 --> 00:17:35,200 Nice work. Sarah. Thanks. 370 00:17:35,200 --> 00:17:37,200 Great. 371 00:17:37,200 --> 00:17:39,560 JEAN-CHRISTOPHE: Come on, keep pushing! 372 00:17:39,560 --> 00:17:40,920 30 minutes to go! 373 00:17:43,280 --> 00:17:44,440 DEPINDER: Let's go, girls. 374 00:17:48,320 --> 00:17:51,000 SARAH: 30 minutes left and feeling alright at the moment. 375 00:17:51,000 --> 00:17:54,760 I'm doing a savoury doughnut with the horseradish cream 376 00:17:54,760 --> 00:17:56,240 stuffed inside the doughnut. 377 00:17:56,240 --> 00:17:58,920 Got a little kiss of horseradish, which I like. 378 00:17:58,920 --> 00:18:00,120 A little glaze on top, 379 00:18:00,120 --> 00:18:03,600 and then nice slices of seared Wagyu. 380 00:18:03,600 --> 00:18:04,960 My doughnuts have risen, 381 00:18:04,960 --> 00:18:07,480 so I'm going to get those in the deep fryer very shortly. 382 00:18:07,480 --> 00:18:10,880 I have no idea. I can't see what Alana is doing. 383 00:18:10,880 --> 00:18:14,320 But I feel like she's looking pretty focused. 384 00:18:15,600 --> 00:18:16,720 Yeah, baby! 385 00:18:17,960 --> 00:18:19,080 Alana's strengths are in 386 00:18:19,080 --> 00:18:21,120 experimenting with flavours and desserts. 387 00:18:21,120 --> 00:18:22,840 I think that she's been pulling together 388 00:18:22,840 --> 00:18:25,280 some really weird kind of combinations. 389 00:18:25,280 --> 00:18:27,200 ALANA: Basil and olive oil ice-cream 390 00:18:27,200 --> 00:18:30,240 with an ancho chilli and hibiscus broth. 391 00:18:30,240 --> 00:18:31,800 Burnt butter parfait 392 00:18:31,800 --> 00:18:35,120 with a little flaky butter pastry on the bottom. 393 00:18:35,120 --> 00:18:39,200 Gingerbread bundt with an artichoke and mascarpone ice-cream. 394 00:18:39,200 --> 00:18:42,160 And is really good at bringing different flavours together 395 00:18:42,160 --> 00:18:44,560 and pushing the boundaries. 396 00:18:44,560 --> 00:18:47,560 SOFIA: Oh, look at the colours on that. 397 00:18:47,560 --> 00:18:52,440 She whips out one of those desserts and we all know it's fantastic. 398 00:18:52,440 --> 00:18:55,520 So this round is going to be really tough. 399 00:18:55,520 --> 00:18:57,840 I am throwing everything at it 400 00:18:57,840 --> 00:19:00,640 and I have to get my doughnuts into the fryer. 401 00:19:03,880 --> 00:19:06,600 Are these the doughies? Yeah, they're working. 402 00:19:06,600 --> 00:19:07,800 Working? Yep. 403 00:19:07,800 --> 00:19:09,160 Ooh! Popping up nicely. 404 00:19:09,160 --> 00:19:12,160 They look like eggs. (CHUCKLES) Little mini ones. 405 00:19:12,160 --> 00:19:13,840 Sarah, are they a little Indian thing... 406 00:19:13,840 --> 00:19:15,560 Ooh! ..or is it a Sarah thing? 407 00:19:15,560 --> 00:19:17,240 Yeah, it's a Sarah thing. (CHUCKLES) 408 00:19:18,320 --> 00:19:19,920 Oh, watch out, it's hot. 409 00:19:19,920 --> 00:19:22,520 I'm like, no fear of any oils. 410 00:19:22,520 --> 00:19:25,680 My skin doesn't even feel it anymore, which is like, crazy. 411 00:19:25,680 --> 00:19:29,000 My doughnuts are puffing up beautifully, thank goodness. 412 00:19:29,000 --> 00:19:30,200 I'm definitely not frazzled. 413 00:19:30,200 --> 00:19:32,120 I'm feeling really, really good, actually. 414 00:19:32,120 --> 00:19:34,000 Game on, that's for sure. 415 00:19:34,000 --> 00:19:37,200 SOFIA: Time is ticking away. You have 20 minutes to go! 416 00:19:37,200 --> 00:19:39,800 Come on, let's go! DEPINDER: Come on, guys. 417 00:19:45,080 --> 00:19:48,440 SNEZ: So much to do and not enough time. 418 00:19:49,640 --> 00:19:52,720 The most challenging element for me today is that beurre blanc. 419 00:19:52,720 --> 00:19:54,760 This is make or break. 420 00:19:57,360 --> 00:20:00,840 Soon as I add my hazelnut, I taste it to see if I need more. 421 00:20:00,840 --> 00:20:03,200 It can't be overpowering or too sweet. 422 00:20:03,200 --> 00:20:06,000 DEPINDER: How does that taste, Snez? It's actually yum. 423 00:20:08,400 --> 00:20:11,560 It's unexpected. It's like savoury, 424 00:20:11,560 --> 00:20:14,960 sour and like...earthy. 425 00:20:14,960 --> 00:20:17,640 And my second challenging point here is the cook on that fish 426 00:20:17,640 --> 00:20:21,920 and making sure that crust is perfect crunchy and not burnt. 427 00:20:21,920 --> 00:20:24,200 My plan is to separate the skin 428 00:20:24,200 --> 00:20:27,040 and then finish it off with this hazelnut crumb. 429 00:20:28,120 --> 00:20:29,440 Oh, come on, Snez. 430 00:20:29,440 --> 00:20:31,480 There is a one in four chance of going home. 431 00:20:31,480 --> 00:20:34,720 You have 15 minutes to go! DEPINDER: Let's go! 432 00:20:34,720 --> 00:20:36,200 (CLAPPING) 433 00:20:38,480 --> 00:20:43,320 Cooking a fish skin in a sandwich press is a next level crispiness. 434 00:20:43,320 --> 00:20:44,800 It's a revolution. 435 00:20:44,800 --> 00:20:48,400 If I'm going to win this today, if I'm going to win against Laura, 436 00:20:48,400 --> 00:20:51,680 I need to elevate everything I do. 437 00:20:51,680 --> 00:20:54,920 How are you going, Snez? Yep, pumping. How are you? 438 00:20:54,920 --> 00:20:56,600 Yeah, good. 439 00:20:58,680 --> 00:21:00,000 What was I doing? 440 00:21:01,160 --> 00:21:02,320 Let's go, Lozzie. 441 00:21:03,360 --> 00:21:05,960 So I'm looking at my gelato and it's definitely doing its thing. 442 00:21:05,960 --> 00:21:07,080 It's thickening. 443 00:21:07,080 --> 00:21:10,600 It's wrapping itself around that paddle and it's looking really good. 444 00:21:10,600 --> 00:21:12,280 So I decide to give it a taste. 445 00:21:29,920 --> 00:21:32,600 Instantly my heart sinks... 446 00:21:35,000 --> 00:21:37,800 ..because this is icy. 447 00:21:37,800 --> 00:21:40,080 The texture is not right. 448 00:21:41,440 --> 00:21:42,920 I don't know what's happened. 449 00:21:49,440 --> 00:21:51,560 It's not right. 450 00:21:51,560 --> 00:21:52,880 (EXHALES) 451 00:22:00,840 --> 00:22:02,400 POH: Loz, it's the fat content. 452 00:22:02,400 --> 00:22:03,520 Yeah, it's wrong. 453 00:22:04,760 --> 00:22:06,120 You've got 11 minutes, Laura. 454 00:22:06,120 --> 00:22:07,480 Yeah, I know. 455 00:22:14,040 --> 00:22:16,480 So this is really icy. 456 00:22:16,480 --> 00:22:17,920 It's unusable. 457 00:22:17,920 --> 00:22:20,080 You're not gonna use it? No, I can't. 458 00:22:21,360 --> 00:22:23,040 'Cause that's a big hazelnut component 459 00:22:23,040 --> 00:22:24,160 in your dish, eh? 460 00:22:24,160 --> 00:22:25,960 Yeah. What's the plan? 461 00:22:28,920 --> 00:22:29,960 Um... 462 00:22:33,440 --> 00:22:37,520 My stomach is in a knot, and I don't know what to do. 463 00:22:49,120 --> 00:22:51,400 ANDY: So this is really icy. 464 00:22:52,680 --> 00:22:54,160 What's the plan? 465 00:22:56,480 --> 00:22:58,440 Um... 466 00:22:58,440 --> 00:23:01,960 All I want to do right now is curl up into a ball and, like, 467 00:23:01,960 --> 00:23:04,280 cry my heart out and run away. 468 00:23:04,280 --> 00:23:05,800 But I can't do that. 469 00:23:05,800 --> 00:23:09,160 I'm just gonna almost make, like, a... 470 00:23:10,320 --> 00:23:14,240 ..uh, like a mascarpone hazelnut paste whip. 471 00:23:14,240 --> 00:23:17,040 Right. Make it super salty. 472 00:23:17,040 --> 00:23:18,960 I don't have any other options right now. 473 00:23:18,960 --> 00:23:21,640 No, you've only got 10 minutes. Yeah. 474 00:23:21,640 --> 00:23:24,640 Can I pull something together in these last 10 minutes 475 00:23:24,640 --> 00:23:27,280 that's going to replicate that gelato, 476 00:23:27,280 --> 00:23:30,320 bring a hazelnut element and hopefully save this dish? 477 00:23:32,120 --> 00:23:33,160 I don't know. 478 00:23:33,160 --> 00:23:35,520 Laura, I can tell you're rattled. Pull it together. 479 00:23:35,520 --> 00:23:37,720 Yeah. Take a breath. Focus. 480 00:23:37,720 --> 00:23:39,280 'Cause you can do this. 481 00:23:44,120 --> 00:23:45,880 DEPINDER: How does that taste, Snezzie? 482 00:23:45,880 --> 00:23:47,240 Oh! 483 00:23:47,240 --> 00:23:48,600 You happy, girl? 484 00:23:48,600 --> 00:23:49,960 Yum! 485 00:23:51,160 --> 00:23:52,560 I'm looking at this crumb 486 00:23:52,560 --> 00:23:54,920 and I'm looking at the cook on that fish, 487 00:23:54,920 --> 00:23:56,840 and it looks bloody perfect. 488 00:23:56,840 --> 00:23:58,560 I'm so proud. 489 00:23:58,560 --> 00:24:00,320 Oh, my God, Snez. Let's go. 490 00:24:08,520 --> 00:24:11,600 ANDY: This is getting serious. Five minutes to go. 491 00:24:11,600 --> 00:24:13,320 (APPLAUSE) 492 00:24:19,840 --> 00:24:21,360 CALLUM: Let's go, Lozzie. Come on, mate. 493 00:24:21,360 --> 00:24:23,000 Just keep going, Loz. It's beautiful. 494 00:24:23,000 --> 00:24:24,520 Let's go, Laura. 495 00:24:24,520 --> 00:24:26,120 Just make it the best you can, Loz. 496 00:24:28,800 --> 00:24:30,800 You can do it, Laura. Come on, mate. 497 00:24:30,800 --> 00:24:32,080 Let's go, Laura. Let's go, Loz. 498 00:24:32,080 --> 00:24:33,200 Come on, girl. 499 00:24:35,720 --> 00:24:37,320 DEPINDER: How does the ice-cream taste, Alana? 500 00:24:37,320 --> 00:24:39,600 Yeah. It's good. A little bit of white chocolate. 501 00:24:39,600 --> 00:24:41,320 Just a little bit of that amazing... Horseradish. 502 00:24:41,320 --> 00:24:43,000 Yeah. Perfect. It's really nice. 503 00:24:44,040 --> 00:24:46,320 The end of the cook is so close, 504 00:24:46,320 --> 00:24:50,720 but I've only just got enough time to plate it up beautifully. 505 00:24:50,720 --> 00:24:53,000 The soaked almond biscuit goes first into the bowl, 506 00:24:53,000 --> 00:24:54,960 then plums on top of that. 507 00:24:54,960 --> 00:24:57,120 And then I pipe the goat's curd cream 508 00:24:57,120 --> 00:24:58,600 all around the edge. 509 00:24:58,600 --> 00:25:01,000 I am super happy with my dish, 510 00:25:01,000 --> 00:25:04,040 but I'm going up against the absolute best. 511 00:25:04,040 --> 00:25:06,360 And for me to beat Sarah, 512 00:25:06,360 --> 00:25:08,960 I need to really elevate this dish. 513 00:25:12,080 --> 00:25:14,120 So I'm adding some celery oil 514 00:25:14,120 --> 00:25:15,600 because I want to bring 515 00:25:15,600 --> 00:25:19,320 that really beautiful, fresh, cooling flavour 516 00:25:19,320 --> 00:25:21,440 to that horseradish cream. 517 00:25:21,440 --> 00:25:23,160 Three minutes to go. 518 00:25:23,160 --> 00:25:26,920 SOFIA: Come on! JAMIE: Come on, guys. DEPINDER: Come on, guys. 519 00:25:28,040 --> 00:25:29,640 Nice work, Laura. 520 00:25:29,640 --> 00:25:31,240 Come on, Sarah. 521 00:25:31,240 --> 00:25:32,760 SARAH: Last few minutes 522 00:25:32,760 --> 00:25:34,720 and I'm really happy with all my elements. 523 00:25:34,720 --> 00:25:37,760 I've got my doughnuts that I've tossed in caraway salt. 524 00:25:37,760 --> 00:25:39,880 I've got to pipe just the right amount 525 00:25:39,880 --> 00:25:41,960 of horseradish cream in the centre, 526 00:25:41,960 --> 00:25:43,640 a pipe of the pea puree, 527 00:25:43,640 --> 00:25:47,200 that sticky glaze on top of my doughnuts, 528 00:25:47,200 --> 00:25:50,440 and then layer it with the beef as well. 529 00:25:50,440 --> 00:25:51,960 DEPINDER: Nice work, Lozzie. 530 00:25:51,960 --> 00:25:53,040 BEN: Go, Loz. 531 00:25:53,040 --> 00:25:54,160 (SIGHS) 532 00:25:54,160 --> 00:25:55,840 It's alright, girl. 533 00:25:57,280 --> 00:25:58,720 It's so not. 534 00:25:58,720 --> 00:26:00,680 The first thing that goes onto the plate 535 00:26:00,680 --> 00:26:02,480 is my hazelnut financier. 536 00:26:02,480 --> 00:26:06,440 On top of that, I'm going to pipe the whipped chocolate ganache. 537 00:26:06,440 --> 00:26:08,080 And sitting on top of that is 538 00:26:08,080 --> 00:26:10,200 all those beautiful halves of that quandong. 539 00:26:11,240 --> 00:26:13,680 (SIGHS) 540 00:26:13,680 --> 00:26:16,160 I think it is actually really delicious, 541 00:26:16,160 --> 00:26:19,040 but because that hazelnut gelato is not on there, 542 00:26:19,040 --> 00:26:21,040 and what happened in those last 15 minutes, 543 00:26:21,040 --> 00:26:23,400 I'm truly gutted with this dish. 544 00:26:28,320 --> 00:26:29,880 SOFIA: Time is running out. 545 00:26:29,880 --> 00:26:31,240 One minute to go. 546 00:26:34,880 --> 00:26:37,040 SNEZ: God, it's so well cooked. 547 00:26:37,040 --> 00:26:39,400 I'm starting with my fish on the bottom 548 00:26:39,400 --> 00:26:41,760 with my beautiful beurre blanc sauce, 549 00:26:41,760 --> 00:26:44,960 and I finish it off with my gorgeous little mushrooms 550 00:26:44,960 --> 00:26:47,280 and a half of the carrot just sitting there. 551 00:26:47,280 --> 00:26:49,280 What else do I have? 552 00:26:49,280 --> 00:26:51,640 I still have this beautiful fish skin, 553 00:26:51,640 --> 00:26:53,960 so I cut the nice fine strip... 554 00:26:55,120 --> 00:26:56,280 My God, it's so good. 555 00:26:56,280 --> 00:26:57,640 ..and I put it on my plate. 556 00:26:57,640 --> 00:26:59,440 So shaky. 557 00:26:59,440 --> 00:27:01,320 And I'm so happy with what I see. 558 00:27:01,320 --> 00:27:05,040 I just hope I've done enough to survive this round one. 559 00:27:05,040 --> 00:27:07,200 Oh, my God, how much time? 560 00:27:07,200 --> 00:27:10,000 The battle is over in 10... 561 00:27:10,000 --> 00:27:13,040 JUDGES: Nine, eight, seven, 562 00:27:13,040 --> 00:27:15,880 six, five, four, 563 00:27:15,880 --> 00:27:18,760 three, two, one. 564 00:27:22,160 --> 00:27:23,520 Girl! Well done. 565 00:27:23,520 --> 00:27:25,520 Well done. How'd you go? 566 00:27:25,520 --> 00:27:27,320 Oh, my God, I've no idea. 567 00:27:31,440 --> 00:27:32,920 (LAURA WHIMPERS) 568 00:27:38,200 --> 00:27:39,600 What happened? 569 00:27:39,600 --> 00:27:40,680 DEPINDER: Is Laura OK? 570 00:27:40,680 --> 00:27:41,840 Are you alright? 571 00:27:43,160 --> 00:27:45,120 Oh, no. No, no. You're incredible. 572 00:27:45,120 --> 00:27:47,320 It doesn't matter. It doesn't matter. 573 00:27:47,320 --> 00:27:49,280 (SOBS) 574 00:27:51,800 --> 00:27:53,760 Everything was going so well. 575 00:27:53,760 --> 00:27:55,520 It's OK, it's OK. Shake it off. 576 00:27:57,600 --> 00:28:00,120 You got this. You got this. Oh, thank you. 577 00:28:00,120 --> 00:28:02,240 Hey. What's up? Hey. 578 00:28:04,240 --> 00:28:06,720 I just, deep down, have this feeling... 579 00:28:06,720 --> 00:28:07,840 Sorry. 580 00:28:09,680 --> 00:28:11,560 ..I'm going home today. 581 00:28:11,560 --> 00:28:13,800 I'm just so broken. 582 00:28:32,280 --> 00:28:33,720 Sorry. No... 583 00:28:33,720 --> 00:28:35,320 Sorry, sorry, sorry. 584 00:28:35,320 --> 00:28:37,680 I know it looks like I'm getting emotional 585 00:28:37,680 --> 00:28:39,280 over a goddamn ice-cream. 586 00:28:39,280 --> 00:28:41,920 Like, the picture is so much bigger. 587 00:28:41,920 --> 00:28:44,840 You're doing this with an almost one-year-old little girl. 588 00:28:44,840 --> 00:28:46,480 You had a baby, like... I know. 589 00:28:46,480 --> 00:28:47,760 ..a month ago. 590 00:28:47,760 --> 00:28:49,640 I feel like coming back here, 591 00:28:49,640 --> 00:28:51,560 I've given up spending the first six months 592 00:28:51,560 --> 00:28:53,200 of my daughter's life with her. 593 00:28:56,600 --> 00:28:59,880 And it's just all the emotions of everything, 594 00:28:59,880 --> 00:29:01,600 coming back for the third time, 595 00:29:01,600 --> 00:29:03,720 not being around Florence, just like... 596 00:29:03,720 --> 00:29:04,840 (SIGHS) 597 00:29:06,320 --> 00:29:08,160 You got this. You got this. Honestly. 598 00:29:08,160 --> 00:29:09,880 Food's great. You're incredible. 599 00:29:13,640 --> 00:29:16,280 POH: Well, four incredible cooks. 600 00:29:16,280 --> 00:29:18,480 Two intense battles. 601 00:29:18,480 --> 00:29:20,040 Let's see who's come out on top. 602 00:29:20,040 --> 00:29:24,160 Snez and Laura, in your duel, you were cooking with hazelnuts. 603 00:29:24,160 --> 00:29:25,920 We'd like to taste your dish, Snez. 604 00:29:25,920 --> 00:29:28,280 (APPLAUSE) 605 00:29:28,280 --> 00:29:29,560 Let's go, Snez! 606 00:29:32,520 --> 00:29:34,480 Mm! Looks good. 607 00:29:34,480 --> 00:29:37,840 SNEZ: So today I made hazelnut-crusted fish, 608 00:29:37,840 --> 00:29:39,280 hazelnut beurre blanc, 609 00:29:39,280 --> 00:29:40,840 crispy fish skin 610 00:29:40,840 --> 00:29:44,520 and sauteed carrots and mushrooms. 611 00:29:44,520 --> 00:29:45,960 I think it looks really refined. 612 00:29:45,960 --> 00:29:47,320 Thank you. 613 00:29:47,320 --> 00:29:51,360 POH: It's very considered and I think it looks beautiful. 614 00:29:52,840 --> 00:29:55,200 ANDY: Alright. Shall we taste the dish? Yeah, let's go. 615 00:30:06,600 --> 00:30:09,200 JEAN-CHRISTOPHE: Are you nervous? Very nervous. 616 00:30:09,200 --> 00:30:10,760 Are you? Yeah. 617 00:30:21,000 --> 00:30:22,040 Snez... 618 00:30:25,960 --> 00:30:27,960 ..your beurre blanc... 619 00:30:27,960 --> 00:30:31,080 (LAUGHS) 'Cause it's a bit of my little speciality. 620 00:30:32,320 --> 00:30:36,360 ..that was probably the very best one we had 621 00:30:36,360 --> 00:30:38,040 for a very, very long time. 622 00:30:38,040 --> 00:30:39,560 Thank you, Chef. 623 00:30:39,560 --> 00:30:44,080 I love the introduction of the nutty paste into your sauce. 624 00:30:44,080 --> 00:30:46,320 That was very clever and just perfect. 625 00:30:49,040 --> 00:30:53,600 The cook on the fish is money, money, money, money. 626 00:30:53,600 --> 00:30:56,360 You've kept those hazelnuts just caramelised, not burnt. 627 00:30:56,360 --> 00:31:00,560 And then the flesh of the fish is just melting in your mouth. 628 00:31:00,560 --> 00:31:03,600 I also love that you put those little vegies on. 629 00:31:03,600 --> 00:31:06,240 They're done in such a refined, petite way. 630 00:31:06,240 --> 00:31:09,520 And I think this dish, hazelnuts aside, 631 00:31:09,520 --> 00:31:11,640 just shows such a wonderful evolution of you. 632 00:31:11,640 --> 00:31:13,960 You should be really proud. Thanks, Sofia. 633 00:31:13,960 --> 00:31:16,320 Nice, Snez! BEN: Well done, Snez! 634 00:31:18,160 --> 00:31:21,120 Well done, well done. Good job. 635 00:31:21,120 --> 00:31:22,960 Next up, Laura. 636 00:31:22,960 --> 00:31:24,400 Go, Laura. 637 00:31:24,400 --> 00:31:25,880 (APPLAUSE) 638 00:31:31,280 --> 00:31:32,840 (SIGHS) 639 00:31:34,480 --> 00:31:36,720 I've made a hazelnut and brown butter financier. 640 00:31:36,720 --> 00:31:38,400 A whipped dark chocolate ganache, 641 00:31:38,400 --> 00:31:41,040 quandongs, cooked down some Montenegro, 642 00:31:41,040 --> 00:31:43,600 and a salted hazelnut mascarpone whip. 643 00:31:45,000 --> 00:31:47,360 It was a bit emotional after the cook. 644 00:31:47,360 --> 00:31:49,320 Yeah. 645 00:31:49,320 --> 00:31:51,360 'Cause mascarpone wasn't plan A, was it? 646 00:31:51,360 --> 00:31:53,920 No. (GROANS) 647 00:31:53,920 --> 00:31:55,560 Yeah, it's just frustrating. 648 00:31:58,120 --> 00:32:00,000 I think I know why. 649 00:32:00,000 --> 00:32:02,680 'Cause I was in the room 650 00:32:02,680 --> 00:32:05,000 when it happened last time in this kitchen. 651 00:32:05,000 --> 00:32:07,160 Yeah. 652 00:32:07,160 --> 00:32:09,680 Probably cost you lifting that trophy. 653 00:32:09,680 --> 00:32:11,000 Yeah. 654 00:32:12,040 --> 00:32:13,280 How brave you are. 655 00:32:34,160 --> 00:32:36,440 Laura, this combination is just so you. 656 00:32:36,440 --> 00:32:38,760 I love the sharpness of the quandong 657 00:32:38,760 --> 00:32:42,240 with the bitterness of the Montenegro. 658 00:32:42,240 --> 00:32:45,120 The way you incorporated those quandongs is just so delicious. 659 00:32:45,120 --> 00:32:47,960 They've got this wonderful astringency to them, 660 00:32:47,960 --> 00:32:49,000 and they kind of serve 661 00:32:49,000 --> 00:32:50,960 as these little boats for the caramel. 662 00:32:50,960 --> 00:32:53,400 I didn't miss your ice-cream. 663 00:32:53,400 --> 00:32:56,800 I thought the texture of the replacement 664 00:32:56,800 --> 00:33:00,160 was really luscious and smooth. 665 00:33:02,120 --> 00:33:05,880 But I think you needed to punch harder with the hazelnut. 666 00:33:05,880 --> 00:33:07,680 OK. When you've got a dark chocolate, 667 00:33:07,680 --> 00:33:09,120 and when you've got Montenegro, 668 00:33:09,120 --> 00:33:11,680 and when you've got an intense native Australian ingredient, 669 00:33:11,680 --> 00:33:15,720 you need the hazelnut component to match up in its intensity. 670 00:33:15,720 --> 00:33:18,560 And for me, that was just too subtle. 671 00:33:19,600 --> 00:33:21,560 It is friggin' delicious. 672 00:33:23,000 --> 00:33:27,560 The use of the quandong, chocolate and hazelnut is off the charts. 673 00:33:27,560 --> 00:33:28,760 I love it. 674 00:33:28,760 --> 00:33:32,120 It's so interesting. It's so uniquely you as well. 675 00:33:32,120 --> 00:33:36,320 I just, I don't know whether it's because 676 00:33:36,320 --> 00:33:37,920 we knew that there was 677 00:33:37,920 --> 00:33:41,600 a salted hazelnut gelato coming our way or not. 678 00:33:41,600 --> 00:33:42,920 Yeah. 679 00:33:43,960 --> 00:33:45,920 But I think I miss it. 680 00:33:48,040 --> 00:33:53,280 I wanted the luxury of that element. 681 00:33:53,280 --> 00:33:54,640 Well done. Thank you. 682 00:33:54,640 --> 00:33:56,600 JEAN-CHRISTOPHE: All the best. 683 00:33:56,600 --> 00:33:58,040 (SIGHS) 684 00:34:00,000 --> 00:34:01,840 In the battle of Sarah versus Alana, 685 00:34:01,840 --> 00:34:03,880 you were cooking with horseradish. 686 00:34:03,880 --> 00:34:06,400 We'd love to taste your dish, Sarah. 687 00:34:06,400 --> 00:34:08,880 (APPLAUSE) 688 00:34:15,840 --> 00:34:16,920 What have you made, Sarah? 689 00:34:16,920 --> 00:34:21,240 I've made savoury doughnuts stuffed with horseradish cream, 690 00:34:21,240 --> 00:34:23,240 seared Wagyu with a pea puree 691 00:34:23,240 --> 00:34:24,840 and a red wine glaze. 692 00:34:26,080 --> 00:34:30,400 That's pretty much exactly what I wanted to see from the brief. 693 00:34:30,400 --> 00:34:31,680 That doesn't happen very often. 694 00:34:31,680 --> 00:34:33,440 (ALL LAUGH) 695 00:34:47,200 --> 00:34:48,840 Sarah. 696 00:34:48,840 --> 00:34:50,960 The doughnuts were perfection, 697 00:34:50,960 --> 00:34:54,640 so fluffy and just gorgeous mouthfeel. 698 00:34:54,640 --> 00:34:57,800 And I love the play on beef and horseradish. 699 00:34:57,800 --> 00:35:01,120 I really loved how much horseradish was in my little doughnut. 700 00:35:01,120 --> 00:35:02,360 I loved all the elements. 701 00:35:02,360 --> 00:35:05,880 The little garnish of watercress to add to the spice hit. 702 00:35:05,880 --> 00:35:08,240 You've got this beautiful, rich glaze over the top 703 00:35:08,240 --> 00:35:09,920 that kind of looks like chocolate, 704 00:35:09,920 --> 00:35:11,840 so I get the reference back to the doughnut. 705 00:35:11,840 --> 00:35:15,040 Your meat is so beautifully sliced and it's thin 706 00:35:15,040 --> 00:35:18,040 and you can, you know, work your way through the flavour. 707 00:35:18,040 --> 00:35:21,040 And I've just got a little, like, tickling sensation 708 00:35:21,040 --> 00:35:23,400 in my schnoz right now from the horseradish, 709 00:35:23,400 --> 00:35:25,120 which I really love. 710 00:35:25,120 --> 00:35:26,440 It was exactly how it was meant to be. 711 00:35:26,440 --> 00:35:28,560 So props to you. Thank you. 712 00:35:28,560 --> 00:35:29,800 (APPLAUSE) 713 00:35:29,800 --> 00:35:31,040 Go, Sarah. 714 00:35:34,640 --> 00:35:37,080 We'd like to taste your dish, Alana. 715 00:35:37,080 --> 00:35:38,560 Go, Alana. 716 00:35:38,560 --> 00:35:42,560 ALANA: I'm looking at my dish as I'm walking up to the judges 717 00:35:42,560 --> 00:35:45,760 and I'm really proud because that's me on a plate. 718 00:35:45,760 --> 00:35:47,280 That's my ideas. 719 00:35:48,560 --> 00:35:50,440 Oh, wow. OK. 720 00:35:50,440 --> 00:35:55,000 But I know that I'm kind of walking that fine tightrope of, 721 00:35:55,000 --> 00:35:57,320 "Is this flavour combination going to work?" 722 00:35:57,320 --> 00:35:59,640 It doesn't look like horseradish anything, does it? 723 00:36:00,840 --> 00:36:03,040 There's a lot riding on this. 724 00:36:10,920 --> 00:36:13,520 POH: That is very pretty. 725 00:36:13,520 --> 00:36:14,680 Very modern. 726 00:36:14,680 --> 00:36:17,160 I love that little splash on top. 727 00:36:17,160 --> 00:36:20,360 Alana, horseradish too. 728 00:36:20,360 --> 00:36:21,520 What'd you cook? 729 00:36:21,520 --> 00:36:25,840 I've made horseradish ice-cream with goat's cheese cream 730 00:36:25,840 --> 00:36:27,840 soaked almond biscuit, 731 00:36:27,840 --> 00:36:30,960 celery oil and fresh plums. 732 00:36:30,960 --> 00:36:33,520 Big flavours. Let's see if they work together. 733 00:36:55,000 --> 00:36:58,000 Alana, we're supposed to have a bit of suspense 734 00:36:58,000 --> 00:36:59,200 because it's a duel. 735 00:36:59,200 --> 00:37:00,680 You know what? 736 00:37:01,880 --> 00:37:03,720 I love it! 737 00:37:03,720 --> 00:37:06,600 Didn't make that much noise, but you know what? 738 00:37:09,920 --> 00:37:11,080 It's a napkin. 739 00:37:12,480 --> 00:37:14,440 Ah, yes. He has to express himself. 740 00:37:14,440 --> 00:37:15,520 You know what? 741 00:37:15,520 --> 00:37:17,360 First I was intrigued, 742 00:37:17,360 --> 00:37:19,520 then I become mesmerised, 743 00:37:19,520 --> 00:37:22,240 and now I'm super impressed. 744 00:37:22,240 --> 00:37:23,680 And what I love, 745 00:37:23,680 --> 00:37:26,320 the horseradish is raw in your ice-cream 746 00:37:26,320 --> 00:37:28,040 and you can get that kick. 747 00:37:28,040 --> 00:37:32,440 You can get the vivacity of what horseradish does very well. 748 00:37:32,440 --> 00:37:34,920 And also it's beautiful colours, too. 749 00:37:34,920 --> 00:37:38,200 The celery oil is perfect. 750 00:37:38,200 --> 00:37:40,520 It brings not just the aspect visual, 751 00:37:40,520 --> 00:37:43,600 but also it's well welcome with horseradish. 752 00:37:43,600 --> 00:37:48,240 Alana, you smashed the balance of the flavour in that ice-cream. 753 00:37:48,240 --> 00:37:51,760 If chilli has a hot heat, horseradish to me has a cool heat. 754 00:37:51,760 --> 00:37:53,320 And when you get that with ice-cream, 755 00:37:53,320 --> 00:37:54,680 which I haven't had before, 756 00:37:54,680 --> 00:37:56,760 it's something that's quite exciting. 757 00:37:56,760 --> 00:37:58,320 It just, it wakes you up a little bit. 758 00:38:00,000 --> 00:38:02,720 I was craving a tiny bit more sweetness. 759 00:38:03,960 --> 00:38:08,560 A few of those savoury elements, particularly the goat's curd cream, 760 00:38:08,560 --> 00:38:10,640 we're competing a little bit. 761 00:38:10,640 --> 00:38:13,160 I think on this occasion 762 00:38:13,160 --> 00:38:16,040 you probably just pushed the savoury a little bit too hard. 763 00:38:17,400 --> 00:38:19,880 I didn't love the goat's cheese. OK. 764 00:38:19,880 --> 00:38:21,160 'Cause I really loved 765 00:38:21,160 --> 00:38:23,440 what the white chocolate and the horseradish was doing. 766 00:38:23,440 --> 00:38:24,760 I get what you were trying to do, 767 00:38:24,760 --> 00:38:27,520 but, for me, it was just too tart. 768 00:38:27,520 --> 00:38:29,040 OK. 769 00:38:29,040 --> 00:38:31,920 You've definitely done an unbelievable job in areas, 770 00:38:31,920 --> 00:38:34,160 but I feel like there was just too many things. 771 00:38:34,160 --> 00:38:36,280 You know, if you just pulled it back a little bit, 772 00:38:36,280 --> 00:38:38,080 it could have been an absolute knockout. 773 00:38:38,080 --> 00:38:39,360 Yeah. Thanks, Alana. 774 00:38:39,360 --> 00:38:40,800 Thanks, Alana. Thank you. 775 00:38:40,800 --> 00:38:42,840 Thank you. Thank you. 776 00:38:42,840 --> 00:38:44,400 Well done, Alana. 777 00:38:44,400 --> 00:38:45,760 Yeah. (APPLAUSE) 778 00:38:45,760 --> 00:38:47,040 Oh, fingers crossed. 779 00:38:48,600 --> 00:38:50,040 It does work. 780 00:38:54,160 --> 00:38:57,680 You had a one-in-four chance of going home 781 00:38:57,680 --> 00:38:59,240 when you walked in here today. 782 00:38:59,240 --> 00:39:00,640 For two of you, 783 00:39:00,640 --> 00:39:02,200 those odds are about to get tighter. 784 00:39:05,040 --> 00:39:07,640 First - hazelnut duel. 785 00:39:08,840 --> 00:39:10,200 Snez. 786 00:39:10,200 --> 00:39:15,000 Silky fish, gorgeous crust and rich, nutty beurre blanc. 787 00:39:15,000 --> 00:39:16,960 That was an absolute winner. 788 00:39:18,400 --> 00:39:21,040 Laura, your flavours, technique and textures, 789 00:39:21,040 --> 00:39:23,400 they were all on-point, 790 00:39:23,400 --> 00:39:25,640 but we were missing the indulgence 791 00:39:25,640 --> 00:39:28,560 that we would have got from that gelato. 792 00:39:28,560 --> 00:39:32,240 And because of that, Laura, you'll be cooking in round two. 793 00:39:32,240 --> 00:39:34,640 All good. Snez, you're safe. 794 00:39:34,640 --> 00:39:35,800 Well done. 795 00:39:35,800 --> 00:39:37,400 Now the horseradish showdown. 796 00:39:37,400 --> 00:39:39,320 This was a really tough one. 797 00:39:39,320 --> 00:39:41,680 And the decision was not unanimous. 798 00:39:43,640 --> 00:39:46,560 Both of your dishes had positives... 799 00:39:46,560 --> 00:39:49,320 ..but one of them had a few too many flavours going on. 800 00:39:50,640 --> 00:39:52,920 The goat's curd was distracting. 801 00:39:52,920 --> 00:39:55,160 Alana, you're headed into round two. 802 00:39:57,520 --> 00:40:00,240 Snez, Sarah, you're safe. Congratulations. 803 00:40:00,240 --> 00:40:02,240 You can join the others up in the gantry. 804 00:40:02,240 --> 00:40:03,520 Thank you. Good luck. 805 00:40:03,520 --> 00:40:04,960 Thank you. Thank you. 806 00:40:04,960 --> 00:40:06,800 SNEZ: Oh, my God, Sarah, I can't believe it. 807 00:40:06,800 --> 00:40:08,800 That was so stressful. 808 00:40:08,800 --> 00:40:10,720 Oh, dear. 809 00:40:10,720 --> 00:40:12,840 Laura, Alana, it comes down to you 810 00:40:12,840 --> 00:40:16,440 and whatever ingredient is under this cloche. 811 00:40:16,440 --> 00:40:19,480 You now have a 50/50 chance of going home. 812 00:40:19,480 --> 00:40:24,160 I'm thinking that's a 50% chance of staying in this competition. 813 00:40:24,160 --> 00:40:25,320 That's my mindset. 814 00:40:25,320 --> 00:40:30,520 No matter who wins this duel, we're going to be losing a champion. 815 00:40:30,520 --> 00:40:33,440 I feel like this is like a huge wake-up call. 816 00:40:33,440 --> 00:40:35,480 Like, huge. 817 00:40:35,480 --> 00:40:39,280 In this round, you're going head-to-head using... 818 00:40:42,520 --> 00:40:44,280 ..fennel seeds. 819 00:40:44,280 --> 00:40:46,040 Oh, that's such a good one! Wow. 820 00:40:46,040 --> 00:40:47,800 Oh. 821 00:40:47,800 --> 00:40:49,840 SOFIA: Oh, they smell amazing. ANDY: Wow. 822 00:40:49,840 --> 00:40:51,520 Whoa! Whoo-hoo! 823 00:40:51,520 --> 00:40:52,880 I love them. 824 00:40:54,200 --> 00:40:56,720 This could go either way. It could. 825 00:40:58,080 --> 00:41:00,160 You'll have 75 minutes. 826 00:41:01,600 --> 00:41:04,200 The garden and the pantry are open. 827 00:41:04,200 --> 00:41:05,800 Cook whatever dish 828 00:41:05,800 --> 00:41:08,160 you think will keep you in this competition. 829 00:41:08,160 --> 00:41:11,120 Just make sure fennel seeds features in it, OK? 830 00:41:11,120 --> 00:41:12,400 BOTH: Yep. 831 00:41:13,400 --> 00:41:16,360 Good luck. Your time starts now. 832 00:41:16,360 --> 00:41:17,440 Come on. 833 00:41:17,440 --> 00:41:19,080 (APPLAUSE) 834 00:41:20,160 --> 00:41:21,320 Oh, it's so heavy. 835 00:41:23,240 --> 00:41:24,640 Alright. 836 00:41:26,800 --> 00:41:28,600 Coming into round two, 837 00:41:28,600 --> 00:41:31,560 I've still got that, like, deflation, 838 00:41:31,560 --> 00:41:34,480 that broken feeling from round one. 839 00:41:34,480 --> 00:41:37,000 Like, all that trauma and all the build-up of emotions, 840 00:41:37,000 --> 00:41:38,960 I'm just... 841 00:41:38,960 --> 00:41:41,520 I'm just still trying to accept the fact of what's about to happen. 842 00:41:41,520 --> 00:41:44,880 Like, if that was a one-round cook, I'd be eliminated. 843 00:41:46,240 --> 00:41:47,560 That's terrifying. 844 00:41:49,640 --> 00:41:52,560 The smart decision here is to use fennel seeds 845 00:41:52,560 --> 00:41:56,640 in an Italian dish and make a knockout pasta dish. 846 00:41:56,640 --> 00:41:58,760 JEAN-CHRISTOPHE: Good luck. Yeah. 847 00:41:58,760 --> 00:42:00,600 Let's go, Laura. Here she comes! 848 00:42:00,600 --> 00:42:03,480 POH: Seafood. Surely she's going to make pasta. 849 00:42:03,480 --> 00:42:07,160 But Alana could just completely wipe the floor with this. 850 00:42:07,160 --> 00:42:09,720 So I'm not going down that track. 851 00:42:11,800 --> 00:42:15,280 I'm making a dish that is, like, for me, 852 00:42:15,280 --> 00:42:18,360 something that I could cook at the end of this competition 853 00:42:18,360 --> 00:42:19,880 and maybe win off. 854 00:42:19,880 --> 00:42:21,840 And that's why I'm doing it. 855 00:42:21,840 --> 00:42:25,000 But it's something that's so intricate and delicate, 856 00:42:25,000 --> 00:42:26,760 like there is so much that could go wrong. 857 00:42:26,760 --> 00:42:29,000 Like there's almost more can go wrong in this dish 858 00:42:29,000 --> 00:42:30,880 than can go right. 859 00:42:30,880 --> 00:42:32,920 So I'm going to do a chilled squid noodle dish. 860 00:42:32,920 --> 00:42:34,960 I'll do a little roasted fennel oil, 861 00:42:34,960 --> 00:42:39,000 also do a little smoked fennel dashi to go with it. 862 00:42:39,000 --> 00:42:43,120 The charred fennel dashi is going to comprise of an actual dashi broth, 863 00:42:43,120 --> 00:42:46,600 as well as a charred and fresh fennel juice. 864 00:42:46,600 --> 00:42:48,000 I'm going to combine both 865 00:42:48,000 --> 00:42:50,520 to balance out a broth that's really deep in flavour 866 00:42:50,520 --> 00:42:53,000 with umami-rich Japanese flavours, 867 00:42:53,000 --> 00:42:54,000 lots of seaweed, 868 00:42:54,000 --> 00:42:57,200 charred pipis to add flavour and depth, 869 00:42:57,200 --> 00:43:00,400 as well as the depth of flavour you get from charring that fennel. 870 00:43:10,560 --> 00:43:13,800 OK, ladies, 60 minutes to go. 871 00:43:13,800 --> 00:43:15,440 (CHEERING AND APPLAUSE) 872 00:43:15,440 --> 00:43:17,160 DEPINDER: Go, guys! SNEZ: Go, girls! Push, push! 873 00:43:17,160 --> 00:43:18,960 Come on, Laura. Come on, Alana. 874 00:43:25,440 --> 00:43:29,400 This is the worst odds I've had in the competition so far 875 00:43:29,400 --> 00:43:31,480 about going home, so, yeah, 876 00:43:31,480 --> 00:43:35,920 I am going to try and get as much of me on a plate as possible, 877 00:43:35,920 --> 00:43:37,840 hero those fennel seeds. 878 00:43:37,840 --> 00:43:40,280 This is a be-all and end-all cook, 879 00:43:40,280 --> 00:43:42,120 and I want it to be a dessert. 880 00:43:42,120 --> 00:43:44,160 It's what I do really well. 881 00:43:44,160 --> 00:43:45,200 Go, Alana. 882 00:43:45,200 --> 00:43:48,320 I'm going to be making a burnt fennel seed pavlova 883 00:43:48,320 --> 00:43:50,480 with some other beautiful elements on top, 884 00:43:50,480 --> 00:43:53,640 so a sour cherry sorbet, a little bit of a diplomat cream. 885 00:43:53,640 --> 00:43:58,040 To beat Laura, I basically have to make the best dish 886 00:43:58,040 --> 00:44:00,720 I've done in this competition. 887 00:44:00,720 --> 00:44:02,280 Oh, the pressure is on. 888 00:44:02,280 --> 00:44:04,040 I mean, I've done it before, 889 00:44:04,040 --> 00:44:06,360 I've had plenty of top dishes... 890 00:44:07,480 --> 00:44:10,280 ..but this has got to be like the top, top dish. 891 00:44:11,320 --> 00:44:13,600 That's the only way I can win this challenge. 892 00:44:20,000 --> 00:44:21,200 ANNOUNCER: In the mood to cook? 893 00:44:21,200 --> 00:44:22,520 Grab your aprons 894 00:44:22,520 --> 00:44:27,680 and try these delicious, MasterChef-approved recipes on 10. 895 00:44:35,000 --> 00:44:39,000 This is anyone's game. You have 45 minutes to go. 896 00:44:39,000 --> 00:44:41,040 SNEZ: Come on, girls! DEPINDER: Let's go, guys. 897 00:44:41,040 --> 00:44:42,960 (APPLAUSE) 898 00:44:44,840 --> 00:44:48,200 Hi, Alana. Hello. How are you? 899 00:44:48,200 --> 00:44:49,800 So, tell us what you're making. 900 00:44:49,800 --> 00:44:54,280 So I'm doing a burnt fennel pavlova with a sour cherry sorbet, 901 00:44:54,280 --> 00:44:57,200 some candied fennel stalks... Yeah. 902 00:44:57,200 --> 00:44:59,520 ..and lots of really pretty garnishes on it as well, 903 00:44:59,520 --> 00:45:02,600 that are just going to give lots of different flavours and textures. 904 00:45:02,600 --> 00:45:05,960 But remember - not too many! Exactly. 905 00:45:05,960 --> 00:45:10,320 I think that fennel seed was your ticket to a win here... 906 00:45:10,320 --> 00:45:12,520 Yeah. ..because it is so you. 907 00:45:12,520 --> 00:45:15,080 It's what we've seen you be so successful at, 908 00:45:15,080 --> 00:45:19,360 putting really unique savoury or spices into a dessert 909 00:45:19,360 --> 00:45:22,000 and just creating something that just wows us. 910 00:45:22,000 --> 00:45:23,800 Yeah. Like, you've got a chance here. 911 00:45:23,800 --> 00:45:26,560 Just taste, taste, taste, edit, edit, edit. 912 00:45:26,560 --> 00:45:28,320 Just bring us that perfect dish. 913 00:45:28,320 --> 00:45:30,480 Now you've just given me an idea. I need to go to the pantry. 914 00:45:30,480 --> 00:45:32,360 Tune in on that little flavour whisperer. 915 00:45:32,360 --> 00:45:33,520 Thank you. What did I say? 916 00:45:33,520 --> 00:45:35,360 I don't know, just flavour combinations. 917 00:45:35,360 --> 00:45:37,360 Now I need to go get something. 918 00:45:39,480 --> 00:45:42,800 Laura is an absolute force to reckon with. 919 00:45:42,800 --> 00:45:47,560 I feel like it's a bit David and Goliath at the moment. 920 00:45:47,560 --> 00:45:48,760 BEN: Go on, Alana. 921 00:45:48,760 --> 00:45:51,480 And I've been trying to think what I needed to add 922 00:45:51,480 --> 00:45:53,160 to this sour cherry sorbet, 923 00:45:53,160 --> 00:45:55,920 just so it had another layer of flavour. 924 00:45:57,040 --> 00:46:00,320 I'm thinking a little bit of cracked pink peppercorns 925 00:46:00,320 --> 00:46:03,560 and some dried rose petals will be just enough 926 00:46:03,560 --> 00:46:06,160 to get that sour cherry sorbet across the line, 927 00:46:06,160 --> 00:46:08,680 because the pressure is on 928 00:46:08,680 --> 00:46:12,240 to cook the best I've ever, ever, ever cooked in this kitchen. 929 00:46:17,000 --> 00:46:19,200 DEPINDER: You OK? Yeah. 930 00:46:19,200 --> 00:46:20,640 That's hot. 931 00:46:20,640 --> 00:46:22,680 After what happened in that first round cook, 932 00:46:22,680 --> 00:46:26,880 I've got all those emotions and they're, like, still right there. 933 00:46:26,880 --> 00:46:29,000 So it's just trying to, like, combat those, 934 00:46:29,000 --> 00:46:32,320 keep them at bay and focus. 935 00:46:32,320 --> 00:46:34,040 In round two, I'm making 936 00:46:34,040 --> 00:46:36,960 a cold squid and fennel noodle salad. 937 00:46:36,960 --> 00:46:38,960 I'm gonna have chard fennel noodles, 938 00:46:38,960 --> 00:46:40,920 as well as a fennel dashi broth. 939 00:46:40,920 --> 00:46:42,000 My dashi is on, 940 00:46:42,000 --> 00:46:44,000 the toasted fennel salt is ready for later 941 00:46:44,000 --> 00:46:45,320 to season the noodles with. 942 00:46:45,320 --> 00:46:46,680 I'm just cutting my noodles now. 943 00:46:50,840 --> 00:46:52,760 SNEZ: Here you have to be delicate. 944 00:46:52,760 --> 00:46:57,040 Like, literally 30 seconds cooked too much, 945 00:46:57,040 --> 00:47:00,360 a millimetre that the noodles aren't cut perfectly 946 00:47:00,360 --> 00:47:02,320 is going to ruin this whole dish. 947 00:47:02,320 --> 00:47:03,840 DEPINDER: Let's go, Laura. 948 00:47:03,840 --> 00:47:06,440 I cannot stuff this up. 949 00:47:06,440 --> 00:47:08,720 If I stuff this up, I'm out. 950 00:47:08,720 --> 00:47:12,000 So I took my absolute time to make sure 951 00:47:12,000 --> 00:47:14,880 that all of these squid noodles are the same size and texture. 952 00:47:14,880 --> 00:47:17,160 SNEZ: Oh... Let's go, Lozzie. Come on, come on. 953 00:47:17,160 --> 00:47:18,840 BEN: Come on, Loz. CALLUM: Let's go. Lozzie. 954 00:47:20,520 --> 00:47:23,680 Plain and simple - make this your best dish yet. 955 00:47:23,680 --> 00:47:25,800 15 minutes to go! 956 00:47:35,160 --> 00:47:38,000 My sour cherry sorbet is ready to go. 957 00:47:38,000 --> 00:47:40,560 SNEZ: Nice, Alana. Is it nice? JAMIE: Is it tasting good, Alana? 958 00:47:40,560 --> 00:47:43,720 Yeah, it's really yummy. 959 00:47:43,720 --> 00:47:47,000 I have my burnt fennel seed pavlovas in the oven. 960 00:47:47,000 --> 00:47:50,680 The pavs, I am wanting them really crispy on the outside, 961 00:47:50,680 --> 00:47:52,000 fluffy on the inside. 962 00:47:52,000 --> 00:47:54,200 They've been in for about 20 minutes or so now. 963 00:47:54,200 --> 00:47:55,840 They're not far off coming out. 964 00:47:55,840 --> 00:47:58,480 And then I'll torch them for the burnt side of it. 965 00:48:00,480 --> 00:48:04,280 Every pavlova has some sort of cream element on it. 966 00:48:04,280 --> 00:48:08,040 For me, I want to do a cream diplomat today 967 00:48:08,040 --> 00:48:12,760 and I'm thinking, "What flavours can I put in there?" 968 00:48:12,760 --> 00:48:16,880 And a little bit of honey and a really strong vanilla bean 969 00:48:16,880 --> 00:48:19,160 I think is going to be a great flavour profile 970 00:48:19,160 --> 00:48:21,600 to go with the sour cherry and the fennel. 971 00:48:26,920 --> 00:48:29,200 The end of the cook is so close, 972 00:48:29,200 --> 00:48:31,680 but I want to add some sort of fresh fruit. 973 00:48:31,680 --> 00:48:33,360 And to win this challenge, 974 00:48:33,360 --> 00:48:36,040 it can't be just fresh fruit on a plate. 975 00:48:36,040 --> 00:48:37,600 SNEZ: What's that, Alana? Marsala. 976 00:48:38,960 --> 00:48:43,920 Last time I made a marsala syrup, Sofia couldn't stop raving about it. 977 00:48:43,920 --> 00:48:48,440 Strawberries, marsala, fennel seed pavlova, sour cherries 978 00:48:48,440 --> 00:48:50,960 and a crunch from kataifi pastry - 979 00:48:50,960 --> 00:48:53,360 I have so many things going on right now, 980 00:48:53,360 --> 00:48:55,840 but I feel like at this point in the competition, 981 00:48:55,840 --> 00:48:59,480 you're not going to get anywhere without taking some risks. 982 00:49:00,680 --> 00:49:04,080 Andy, remember your parting words to Alana 983 00:49:04,080 --> 00:49:06,680 when you left her bench was "edit, edit, edit"? 984 00:49:07,840 --> 00:49:09,960 She is now adding things. 985 00:49:09,960 --> 00:49:11,200 So she's got on her bench 986 00:49:11,200 --> 00:49:15,960 pink peppercorns, rose petals, marsala, fresh strawberries. 987 00:49:15,960 --> 00:49:17,840 She's got a lot of decisions to make. Yeah. 988 00:49:17,840 --> 00:49:21,320 What to put on, what to leave off, how much of things to put on. 989 00:49:21,320 --> 00:49:25,800 I'm stressing because I think while this is Alana's talent 990 00:49:25,800 --> 00:49:27,600 for feeling her way through things, 991 00:49:27,600 --> 00:49:30,000 this is not the moment to do it. 992 00:49:35,120 --> 00:49:37,360 Only three minutes to go. Come on! 993 00:49:37,360 --> 00:49:38,760 BEN: Come on, guys. 994 00:49:49,840 --> 00:49:51,400 Oh, my heart stopped. 995 00:49:51,400 --> 00:49:53,040 CALLUM: Are you cooking the noodles, Lozzie? 996 00:49:53,040 --> 00:49:56,040 Uh, yep. I'm going to cook it in some of the dashi 997 00:49:56,040 --> 00:49:57,280 and then serve it with the broth. 998 00:49:57,280 --> 00:49:59,200 So it'll just be, like, just poached. 999 00:49:59,200 --> 00:50:00,480 Lovely. 1000 00:50:01,640 --> 00:50:04,240 It's time to start cooking these noodles 1001 00:50:04,240 --> 00:50:07,360 for about 5-10 seconds, if that. 1002 00:50:07,360 --> 00:50:09,480 They don't have long at all. 1003 00:50:09,480 --> 00:50:12,240 This dashi broth has been bubbling away 1004 00:50:12,240 --> 00:50:15,440 for pretty much this whole cook and I've been tasting it throughout, 1005 00:50:15,440 --> 00:50:16,640 building that depth of flavour, 1006 00:50:16,640 --> 00:50:18,720 making sure you can taste every single ingredient 1007 00:50:18,720 --> 00:50:20,360 that went into that broth. 1008 00:50:22,320 --> 00:50:26,360 But there's definitely a fine line of I may have used too much fennel, 1009 00:50:26,360 --> 00:50:29,480 and maybe that fennel seed flavour isn't coming through. 1010 00:50:29,480 --> 00:50:32,440 Just... I just want it to be fennel seedy. 1011 00:50:32,440 --> 00:50:35,880 OK, one minute. 30 seconds to go! 1012 00:50:35,880 --> 00:50:37,040 (CHEERING) 1013 00:50:38,400 --> 00:50:40,320 Let's go, guys. Come on. 1014 00:50:41,880 --> 00:50:43,960 Looks great, Lozzie. Thank you. 1015 00:50:43,960 --> 00:50:45,640 It all comes down to this. 1016 00:50:45,640 --> 00:50:48,520 I've got those squid noodles with that fennel noodles as well. 1017 00:50:48,520 --> 00:50:52,080 It's been dressed with fennel salt, fennel oil, some lemon juice. 1018 00:50:52,080 --> 00:50:56,040 The fennel fronds are sitting really nicely on the squid. 1019 00:50:56,040 --> 00:50:57,800 Fennel. Fennel. Fennel. Fennel. Fennel. 1020 00:51:02,920 --> 00:51:04,120 JAMIE: She is shaking. 1021 00:51:04,120 --> 00:51:06,440 CALLUM: Alana? Mm. 1022 00:51:06,440 --> 00:51:09,840 I'm feeling extreme pressure. 1023 00:51:09,840 --> 00:51:13,040 I put down the burnt fennel seed pavlova, 1024 00:51:13,040 --> 00:51:15,440 honey and vanilla bean cream diplomat, 1025 00:51:15,440 --> 00:51:18,760 the fresh strawberries, the candied fennel stalks, 1026 00:51:18,760 --> 00:51:20,200 kataifi pastry. 1027 00:51:20,200 --> 00:51:22,920 So many different elements going on this plate... 1028 00:51:22,920 --> 00:51:24,880 This is the final countdown. 1029 00:51:24,880 --> 00:51:28,120 ..but I don't think I need to take something off. 1030 00:51:28,120 --> 00:51:30,720 I just think this is going to be a beautiful flavour combination. 1031 00:51:30,720 --> 00:51:32,760 10... ALL: Nine, 1032 00:51:32,760 --> 00:51:36,200 eight, seven, six, 1033 00:51:36,200 --> 00:51:41,400 five, four, three, two, one. 1034 00:51:41,400 --> 00:51:43,000 (CHEERING) 1035 00:51:43,000 --> 00:51:44,840 SNEZ: Well done, girls. 1036 00:51:44,840 --> 00:51:47,160 Well done, gorgeous. 1037 00:51:47,160 --> 00:51:49,000 I'm gonna join. 1038 00:51:49,000 --> 00:51:50,480 Aw, group cuddle. 1039 00:51:52,120 --> 00:51:53,240 Well done. Well done. 1040 00:51:53,240 --> 00:51:54,240 You happy? Yeah, I am. 1041 00:51:54,240 --> 00:51:55,680 Good. Good. Good. 1042 00:51:55,680 --> 00:51:59,200 Oh, I'm glad I got through the cook. 1043 00:51:59,200 --> 00:52:01,000 I felt fine throughout the whole cook, 1044 00:52:01,000 --> 00:52:04,000 but it's just the idea that, you know, you could go home 1045 00:52:04,000 --> 00:52:05,480 on the back of this. 1046 00:52:10,560 --> 00:52:12,560 Good luck, Loz. Thank you. 1047 00:52:18,440 --> 00:52:20,440 Here she is. Hey, Laura. Hello. 1048 00:52:28,720 --> 00:52:30,120 Laura, what's your dish? 1049 00:52:31,320 --> 00:52:33,800 So it's a squid and fennel noodles 1050 00:52:33,800 --> 00:52:36,360 with a fennel dashi and a fennel seed oil. 1051 00:52:37,960 --> 00:52:39,440 And so where exactly is the fennel seed? 1052 00:52:41,040 --> 00:52:42,520 Where isn't it I think is a real question. 1053 00:52:42,520 --> 00:52:43,600 Great. 1054 00:52:45,440 --> 00:52:49,200 This is the closest you've come to leaving the competition so far. 1055 00:52:49,200 --> 00:52:51,360 Yeah. How does that make you feel? 1056 00:52:51,360 --> 00:52:52,920 Um... 1057 00:52:52,920 --> 00:52:55,240 Slightly terrifying, to be honest. 1058 00:52:55,240 --> 00:52:56,680 Um... 1059 00:52:57,680 --> 00:52:59,120 Oh, God. 1060 00:53:00,840 --> 00:53:03,960 I just feel like I've given up so much of my life 1061 00:53:03,960 --> 00:53:05,560 for this competition. 1062 00:53:05,560 --> 00:53:09,920 And I don't regret that decision in all three times at all. 1063 00:53:10,920 --> 00:53:12,560 I just... 1064 00:53:12,560 --> 00:53:14,440 Like, I know I'm good enough to win it. 1065 00:53:14,440 --> 00:53:18,720 And I think both times I've made silly decisions 1066 00:53:18,720 --> 00:53:23,200 and it's come down to something that I know I could have fixed, 1067 00:53:23,200 --> 00:53:27,840 and I would like to end a large chapter of my life 1068 00:53:27,840 --> 00:53:29,720 on a high. 1069 00:53:29,720 --> 00:53:31,440 Yeah. 1070 00:53:31,440 --> 00:53:32,960 No matter what happens, Laura, 1071 00:53:32,960 --> 00:53:34,640 we all think you're a phenomenal cook. 1072 00:53:34,640 --> 00:53:35,640 Thank you. 1073 00:53:35,640 --> 00:53:38,800 Can you please finish your dish for us? Love to. (EXHALES) 1074 00:53:38,800 --> 00:53:41,760 There's so much riding on this dish. 1075 00:53:41,760 --> 00:53:44,400 You just start questioning - Is there enough fennel seed? 1076 00:53:44,400 --> 00:53:47,080 Is it too much fennel? Is that squid cooked right? 1077 00:53:47,080 --> 00:53:49,240 I've got the angel in me going like, 1078 00:53:49,240 --> 00:53:51,200 "This is an absolute banger of a dish, 1079 00:53:51,200 --> 00:53:53,360 "and I know it's going to be elite." 1080 00:53:54,880 --> 00:53:56,640 ANDY: Thanks, Laura. Thank you. Enjoy. 1081 00:53:56,640 --> 00:53:58,600 But then I've got the devil sitting on my shoulder going, 1082 00:53:58,600 --> 00:54:01,800 "This could be the last experience you ever have in this kitchen." 1083 00:54:01,800 --> 00:54:02,920 (SIGHS) 1084 00:54:28,080 --> 00:54:30,680 I...bloody love that. 1085 00:54:30,680 --> 00:54:32,640 I bloody love that. 1086 00:54:32,640 --> 00:54:37,160 The initial flavour that you get is deep roasted fennel seed. 1087 00:54:37,160 --> 00:54:39,000 And that was the question mark for me - 1088 00:54:39,000 --> 00:54:40,120 how is this going to play out 1089 00:54:40,120 --> 00:54:42,280 because there's all sorts of fennel going on? 1090 00:54:42,280 --> 00:54:47,320 I was worried that the fresh fennel elements would take over that fennel seed, but, nah. 1091 00:54:47,320 --> 00:54:50,960 That fennel seed salt that she made with the anise seed 1092 00:54:50,960 --> 00:54:54,400 and the roasted fennel seeds is just everywhere, 1093 00:54:54,400 --> 00:54:55,800 littered throughout that dish. 1094 00:54:55,800 --> 00:54:59,960 I feel a bit differently to you, Andy. 1095 00:54:59,960 --> 00:55:01,880 I bloody, bloody love it! 1096 00:55:01,880 --> 00:55:03,440 (JUDGES LAUGH) 1097 00:55:03,440 --> 00:55:07,520 Um, the fact that she could get the seeds to really shine through 1098 00:55:07,520 --> 00:55:12,040 shows that she was really thinking about how she could hero this. 1099 00:55:12,040 --> 00:55:16,800 What I like the most is the smell 1100 00:55:16,800 --> 00:55:19,840 and the flavour and the colour of the oil. 1101 00:55:19,840 --> 00:55:22,760 What amazed me too is the squid. 1102 00:55:22,760 --> 00:55:25,840 It is so perfectly cooked. 1103 00:55:25,840 --> 00:55:30,680 And to turn a dashi so quickly with so much depth, 1104 00:55:30,680 --> 00:55:33,200 so concentrated flavours... 1105 00:55:33,200 --> 00:55:35,480 This is a phenomenal dish. 1106 00:55:40,200 --> 00:55:42,880 Just walking up to the judges right now... 1107 00:55:42,880 --> 00:55:44,080 Hey, Alana. Hi, Alana. 1108 00:55:44,080 --> 00:55:45,480 ..I'm looking down at my dish 1109 00:55:45,480 --> 00:55:50,000 and I'm just thinking, "This could be it." 1110 00:55:50,000 --> 00:55:52,240 Do you want to finish your dish? Yes, I can do that for you. 1111 00:55:52,240 --> 00:55:54,680 (TEARFULLY) You have so much joy 1112 00:55:54,680 --> 00:55:57,560 coming into this kitchen, 1113 00:55:57,560 --> 00:56:02,520 and to think that you've put it all on the line in one challenge... 1114 00:56:07,280 --> 00:56:09,640 Alana, what did you make? 1115 00:56:09,640 --> 00:56:13,240 So I've made a burnt fennel seed meringue 1116 00:56:13,240 --> 00:56:15,280 with a sour cherry sorbet, 1117 00:56:15,280 --> 00:56:16,840 some little candied fennel, 1118 00:56:16,840 --> 00:56:18,840 a little bit of crispy kataifi, 1119 00:56:18,840 --> 00:56:22,680 a honey and vanilla creme diplomate and some marsala strawberries. 1120 00:56:22,680 --> 00:56:24,160 Wow. 1121 00:56:25,440 --> 00:56:29,800 This competition, has it been different this time? 1122 00:56:29,800 --> 00:56:31,840 Having kids, you know, 1123 00:56:31,840 --> 00:56:33,520 what do you think they're going to think? 1124 00:56:33,520 --> 00:56:37,000 Because, like, I feel like you've kind of surprised yourself 1125 00:56:37,000 --> 00:56:38,680 at the things that you've been able to create. 1126 00:56:38,680 --> 00:56:40,080 They're going to be expecting 1127 00:56:40,080 --> 00:56:43,000 a lot more high-end desserts at home, I can tell you. 1128 00:56:45,040 --> 00:56:49,320 I think, for them, they're just so proud. 1129 00:56:49,320 --> 00:56:51,880 Like you said, I've totally surprised myself. 1130 00:56:51,880 --> 00:56:54,520 I feel like I've had imposter syndrome 1131 00:56:54,520 --> 00:56:56,400 since the moment I walked through those doors. 1132 00:56:56,400 --> 00:56:58,040 I can tell you now, 1133 00:56:58,040 --> 00:57:00,080 you are not an imposter in this kitchen. 1134 00:57:00,080 --> 00:57:05,360 I think that you've cooked some of the most unique, interesting, bloody, delicious desserts 1135 00:57:05,360 --> 00:57:07,360 that we've seen in the competition ever. 1136 00:57:07,360 --> 00:57:10,960 Unique flavour combinations is what you've come to be known for, 1137 00:57:10,960 --> 00:57:13,200 and I think there's going to be a couple in there 1138 00:57:13,200 --> 00:57:15,280 and we can't wait to taste. Thank you. 1139 00:57:15,280 --> 00:57:17,560 (JUDGES THANK ALANA) Thank you. 1140 00:57:21,200 --> 00:57:23,120 What do you guys think? Love it. 1141 00:57:23,120 --> 00:57:25,040 I love the look of this. I love the tones. 1142 00:57:25,040 --> 00:57:26,840 And I just know it's going to be interesting 1143 00:57:26,840 --> 00:57:28,680 because it's from her. (OTHER JUDGES AGREE) 1144 00:57:28,680 --> 00:57:30,240 My question is - 1145 00:57:30,240 --> 00:57:33,920 have all these different flavours taken away from the fennel seed? 1146 00:57:33,920 --> 00:57:35,600 Let's find out. 1147 00:57:51,040 --> 00:57:53,840 I really enjoyed a lot of the elements 1148 00:57:53,840 --> 00:57:55,200 on Alana's dish. 1149 00:57:55,200 --> 00:57:57,720 I really love the sour cherry sorbet 1150 00:57:57,720 --> 00:57:59,160 and how sharp it was. 1151 00:57:59,160 --> 00:58:01,560 I love those little crispy bits of kataifi 1152 00:58:01,560 --> 00:58:03,040 that she'd cooked in ghee. 1153 00:58:03,040 --> 00:58:05,400 I love those little bits of candied fennel stalk as well, 1154 00:58:05,400 --> 00:58:07,960 adding crunch, like fresh crunch, to the dish. 1155 00:58:07,960 --> 00:58:10,000 Yeah, look, it looked a million bucks, 1156 00:58:10,000 --> 00:58:12,960 but I don't think it's come together, 1157 00:58:12,960 --> 00:58:14,680 especially the fennel seed. 1158 00:58:14,680 --> 00:58:16,320 Yes, it's there, 1159 00:58:16,320 --> 00:58:20,520 it's just fighting so hard with so many other flavours on this dish. 1160 00:58:20,520 --> 00:58:23,480 With all of those flavours around the plate, 1161 00:58:23,480 --> 00:58:24,880 it's drowned out the fennel. 1162 00:58:24,880 --> 00:58:26,040 Yeah. 1163 00:58:32,800 --> 00:58:34,280 Laura. Alana. 1164 00:58:36,160 --> 00:58:38,480 Sadly, someone needs to go home. 1165 00:58:40,040 --> 00:58:44,480 One of you presented us with a bowl of food that was so good 1166 00:58:44,480 --> 00:58:45,960 it made us emotional. 1167 00:58:47,640 --> 00:58:49,160 On the other hand, 1168 00:58:49,160 --> 00:58:54,160 the cook being eliminated brought us a dish that looked exquisite... 1169 00:58:55,320 --> 00:58:59,000 ..but, unfortunately, as good as the other flavours were, 1170 00:58:59,000 --> 00:59:01,320 they competed with the fennel seed. 1171 00:59:02,440 --> 00:59:04,240 It's for those reasons... 1172 00:59:07,240 --> 00:59:08,400 ..I'm sorry to say... 1173 00:59:09,960 --> 00:59:12,480 ..Alana, you're going home. 1174 00:59:14,600 --> 00:59:15,720 I'm so sorry. 1175 00:59:18,440 --> 00:59:21,720 Alana, I know you came back to win. 1176 00:59:21,720 --> 00:59:23,760 And even though you've fallen short, 1177 00:59:23,760 --> 00:59:28,240 the cook you've become, the growth we've seen from you - 1178 00:59:28,240 --> 00:59:31,160 some of the flavour combinations that you've put up 1179 00:59:31,160 --> 00:59:32,680 have just blown our minds. 1180 00:59:32,680 --> 00:59:36,200 Yeah. They shouldn't work, they defy logic. 1181 00:59:36,200 --> 00:59:39,000 It's been such a joy to watch your talent unfold 1182 00:59:39,000 --> 00:59:40,640 and get to know you. 1183 00:59:40,640 --> 00:59:43,840 I just want you to know it's really hard to see you go. 1184 00:59:43,840 --> 00:59:47,440 And it's so lovely to see how much grace you have, always. 1185 00:59:47,440 --> 00:59:50,120 You're going to be really missed. Thank you. 1186 00:59:50,120 --> 00:59:53,320 I really enjoyed meeting and, you know, getting to know you all 1187 00:59:53,320 --> 00:59:55,200 and all these guys as well. 1188 00:59:55,200 --> 00:59:57,240 Um, yeah, it's just been incredible 1189 00:59:57,240 --> 00:59:59,400 just to create some really nice friendships. 1190 01:00:00,400 --> 01:00:02,480 Snez, what are you going to miss from Alana? 1191 01:00:02,480 --> 01:00:06,080 Oh, everything. She's been my girl from day one. 1192 01:00:06,080 --> 01:00:08,360 She's always that yes girl - OK, last-minute walk, 1193 01:00:08,360 --> 01:00:10,720 last-minute drink, last-minute dinner. 1194 01:00:11,800 --> 01:00:16,320 I have hundreds of photos of her napping in every possible spot, 1195 01:00:16,320 --> 01:00:18,360 and that's a proof of solid friendship. 1196 01:00:18,360 --> 01:00:20,280 Honestly, and she's such a joy to be around. 1197 01:00:20,280 --> 01:00:21,640 I'm definitely going to miss her. 1198 01:00:21,640 --> 01:00:23,480 Thank you. Thanks, Snez. I'm gonna miss you. 1199 01:00:23,480 --> 01:00:26,000 Alana, have you had a good holiday from the kids? 1200 01:00:26,000 --> 01:00:27,280 Oh, my gosh. 1201 01:00:28,600 --> 01:00:30,200 My brother literally said to me, 1202 01:00:30,200 --> 01:00:32,120 "You are not going to know yourself when you go back. 1203 01:00:32,120 --> 01:00:33,920 "It's going to be so loud." 1204 01:00:33,920 --> 01:00:36,840 At the moment, I can actually just hang the phone up 1205 01:00:36,840 --> 01:00:38,440 when they're screaming at my mum and... 1206 01:00:38,440 --> 01:00:42,000 You don't necessarily have to tell them you got eliminated. 1207 01:00:42,000 --> 01:00:44,000 (LAUGHTER) 1208 01:00:45,200 --> 01:00:46,880 I have thought of that, don't worry. 1209 01:00:48,920 --> 01:00:50,560 Alana, I'm sorry to say, 1210 01:00:50,560 --> 01:00:52,280 but, for now, it's time to say goodbye. 1211 01:00:53,400 --> 01:00:56,520 Thank you. Well done. Seriously, well done. 1212 01:00:56,520 --> 01:00:59,360 I might not have come out on top this time, 1213 01:00:59,360 --> 01:01:01,360 but I'm so grateful 1214 01:01:01,360 --> 01:01:03,640 for all of these skills that I've learned. 1215 01:01:03,640 --> 01:01:06,080 Thank you. Aw. Thank you very much. 1216 01:01:06,080 --> 01:01:10,880 Alana-14-years-ago would never have had the courage to do the dishes 1217 01:01:10,880 --> 01:01:14,400 that Alana-present-day is currently doing. 1218 01:01:15,400 --> 01:01:17,920 Oh, well done. 1219 01:01:17,920 --> 01:01:19,920 Oh, can't wait to see what you guys cook next! 1220 01:01:19,920 --> 01:01:23,600 I'm just so excited to take all of that - 1221 01:01:23,600 --> 01:01:27,080 that I've learned of myself, of my cooking ability - 1222 01:01:27,080 --> 01:01:29,360 and just keep building on that 1223 01:01:29,360 --> 01:01:32,040 as soon as I get out of this kitchen. 1224 01:01:34,560 --> 01:01:37,240 ANNOUNCER: This week on MasterChef Australia... 1225 01:01:37,240 --> 01:01:38,240 ANDY: Here we go! 1226 01:01:38,240 --> 01:01:41,160 ..O-M-G. 1227 01:01:41,160 --> 01:01:44,080 A, B, C, D, E, F, G! 1228 01:01:44,080 --> 01:01:46,400 It's a week of immunity... 1229 01:01:46,400 --> 01:01:48,560 Whoo! Love the sound of that! 1230 01:01:48,560 --> 01:01:50,000 This is gonna be good. I'm so excited. 1231 01:01:50,000 --> 01:01:51,400 This is gonna be good. I'm so excited! 1232 01:01:51,400 --> 01:01:54,480 ..and it's more important than ever... 1233 01:01:54,480 --> 01:01:55,640 Immunity at this point 1234 01:01:55,640 --> 01:01:57,480 in the competition is everything. 1235 01:01:57,480 --> 01:02:00,040 ..because without it, 1236 01:02:00,040 --> 01:02:03,720 a favourite could be going home. 1237 01:02:03,720 --> 01:02:05,800 The only person who can shield you 1238 01:02:05,800 --> 01:02:08,000 from elimination is you. 1239 01:02:08,000 --> 01:02:10,000 Captions by Red Bee Media