Original subtitles

WOMAN: Oh, wow. Look at this!

SNEZ: Gee! Where are we? MAN: It's huge.

It feels like I'm in a rainforest. Stunning, I know.

Oh, my gosh, I don't want this to ever end.

I've had so much fun cooking here in Qatar.

I can't believe we're at an airport. Yeah.

This is the place you want to have a long layover.

Yeah!

Absolute, once-in-a-lifetime opportunity

to get to spend all this time really immersed in the whole food scene,

but also cooking in some of the most iconic spots.

CALLUM: I don't think I've been to a better airport.

Yeah, it's gorgeous.

I can't wait to see what the judges have in store for us.

WOMAN: I definitely feel ready for our cook now.

I'm going to go all out today

to show how much I'm here to win this whole competition.

WOMAN: Oh, wow.

Look where we're cooking!

Ah!

ANDY: Hello! Hey!

Hi, everybody.

Wow. So cool.

Look at this.

Bonjour! Bonjour!

Hello, ladies! OTHERS: Hi!

Hey, fellas.

(LAUGHTER)

It's all the girls cooking today 'cause the boys have got immunity.

Yep.

Welcome to one of Qatar Airways' business lounges

here at Hamad International Airport.

Even though it is our last day in Doha,

we do have one last challenge for you.

Which means one final chance to win immunity.

How good is this lounge?

Amazing. So good.

It is, huh. It's class.

Each day, countless business class passengers pass through here

before boarding their flights.

And they're looking forward to making the most of all the perks.

Extra legroom, the PJs.

It's all great!

But there's one thing that they're looking forward to the most.

Delicious food. Yeah. A good meal.

The food, right? Yes.

Yep. OK.

Part of what makes business class such an unforgettable experience

is the inflight dining.

Mm-hm.

It is top tier.

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

Oh!

Bring us a meal fit for business class.

Yes! OK.

Think quality and comfort.

We want to be livin' in the lap of luxury today.

Yep.

And to help get those cogs turnin',

we've got a little inspo for you to work with.

Jean-Christophe, give us a hand?

Yes, absolutely.

Ooh!

WOMAN: Hell, yes! (LAUGHS)

Hallelujah!

Oh. So good. Blown away.

SOFIA: How good do these all look?

WOMEN: Amazing.

Well, good food doesn't usually fall from the sky.

But these dishes are from the Qatar Airways business class menu.

I'm flying business class.

We've got grilled black Angus and truffled potato dauphinoise.

Oh, that's beautiful.

Grilled hamour with parsnip puree and yellow curry sauce.

Ooh!

And garlic and chilli lobster stir-fry with soy fried rice.

I think that's delish.

Each of these plates portrays

the elevation and elegance of their onboard service.

You want to taste them?

WOMEN: Yes! Alright, dig in.

Go for it. Alright. Nice.

ALANA: We'll start on this one.

LAURA: Oh, these dishes taste incredible.

Good lobster.

For me, the lobster with the fried rice definitely takes it.

I mean, it's just so juicy.

The flavour of that chilli

and the garlic coming through, the fried rice.

I'd be pretty happy if I was eating this in business class.

DEPINDER: Yum, That is delicious.

Mmm. So beautifully cooked.

I actually can't believe you get that on a flight. (LAUGHS)

Oh, my God. Lobster is amazing. That is amazing.

I usually get that like, you know,

the little box that has little plastic components. (LAUGHS)

WOMAN: Yeah. That puree.

Mmm! That is so yum.

But these three spectacular business class dishes

look like they come out of any restaurant.

So elegant, so delicious and also comforting as well.

SOFIA: You can step back now. Thank you.

I'm starting to think that it's going to be really hard

to hit the brief today.

Alright. We're giving you 75 minutes.

(EXHALES DEEPLY)

You can cook anything you like.

Just make sure it's a full main course meal

that we'd be super excited to see coming down the aisle.

Main course. Yep.

The best dish will win its maker immunity from Sunday's elimination,

which is huge considering top seven is on the line.

Yeah. OK.

Yep.

And...

..for creating a business-class worthy dish...

..they will also win...

..a business class seat for the flight home!

(WOMEN CHEER)

Amazing. We're on.

That sounds pretty good to me, huh? Yeah.

What about us?

Sorry, boys.

So, are you ready to take off?

ALL: Yes, Chef!

Your time starts now!

(CHEERING)

You need to do the emergency briefing.

(MUMBLES INDISTINCTLY) (LAUGHS)

LAURA: OK. Pantry.

This is hectic. Gorgeous stuff, guys.

White asparagus. That's stunning. Anyone seen olive oil?

ALANA: These business class dishes, they're so elevated.

There's global flavours.

I could do a lobster.

There's steak, there's fish.

So much to draw inspiration from.

Can of caviar.

I just need to come up with something that's cohesive

with a real bit of luxe.

Yum. Ooh, nice.

Nice, nice.

LAURA: I'm just going to put all the truffles on my bench because YOLO.

CALLUM: Oh, nice, Lozzie. Just gets all three of them.

Yeah. You need three, eh.

SNEZ: Sorry, guys. Me making a mess.

What's new, babes? What's new? What's new? (LAUGHS)

Cooking in Doha has been really challenging for me,

and I've tried my best at winning immunity every single time.

Because in my original season on MasterChef,

I made it to top eight.

CALLUM: Nice, Deps.

So I want to make it to top seven. I want to beat my previous score.

I'm really, really excited.

Last chance at immunity and I'm going all in.

What a lush setting for our last cook in Doha - pretty special.

Ah, this is unbelievable.

It just doesn't feel like you're in an airport.

POH: It's very glam, isn't it? Yeah.

BEN: Let's go, Snez.

SNEZ: I'm glad you guys are here to support.

ANDY: This is a great challenge.

We really are looking for an elevated, complete main meal.

What's their interpretation of that gonna be? I don't know.

SOFIA: It's a tricky one because the world's their oyster with this.

And sometimes when you can do almost anything,

that's when people start to unravel a little bit.

I think simplicity is the key. Yeah.

Like, and you don't want millions of components,

and you don't want anything to be too technical.

You want simplicity done really, really well.

POH: Nothing too challenging flavour-wise either,

because you have to cater to a mass audience.

Yep. But I think if you're clever,

you can still make something that fits the brief,

but still has a tiny bit of a twist.

JEAN-CHRISTOPHE: Really, it doesn't have to be complicated.

But it has to be perfect.

The other thing about not winning immunity today

is everyone will go into a high-stakes cook

because there's only four people in elimination,

and we're going to lose one of the girls.

I know. It's scary.

You do not want to be in that cook.

LAURA: Slice these bad boys.

Today is all about hustling.

I feel like I've been so close

in all the cooks here in Doha to get immunity,

but I haven't got it yet,

so I feel like I need to go all out today

and make sure that I've got that top winning dish.

So today I'm going to make

a little stuffed ricotta and mushroom tortellini,

some white asparagus, some hazelnuts,

and then some fresh truffle, of course,

on top because it's business class.

I feel like people get really excited about

a beef or a lobster option.

So I think vegetarian is the way that I'm going to stand out today.

And it's pasta. And I can do pasta.

I'm definitely playing to my strengths.

The flavours work together,

and I feel like I'm hitting the brief.

So theoretically on paper, this should all work.

JAMIE: Go, Loz. Go, Loz. BEN: Smells good, mate.

SNEZ: Okey-dokey. What's next, Snezzie?

When I'm flying, I always want vegetables.

So I'm thinking about my dish.

I want it light, I want it elegant. I want it kind of fresh as well.

And then I see these beautiful scallops,

and I think that would be perfect.

Oh, jumbo.

So I'm doing the pan-fried scallops in the middle.

I'm doing a lovely silky harissa sauce.

And I'm doing pommes puree to sit around.

I'm going to do vegetable-stuffed peppers.

So this dish will translate to business class dish

because it's going to be elegant, it's going to be elevated.

And I'm using these beautiful flavours of Qatar.

And you're tasting the country on a plate.

CALLUM: Nice one, Snez.

SARAH: Is that hot?

I'm putting everything into this cook.

I want to create a really delicious dish.

I feel like when you're on an aeroplane, for me,

I always choose dishes that are

a little glimpse of what I'm about to see.

So I'm trying to pull that into the dish today.

Like a taste of Qatar.

I want to do something that has sort of a premium essence to it,

but at the same time is really tasty and unique.

So today I have decided to lean into that mezze platter flavours.

I'm playing around with flavours

of beetroot as if it's the beetroot dip.

You know, beef as if it's those skewers.

Lots of spices going on in there,

but obviously doing it in my kind of signature way.

Cooking in Qatar hasn't been my best work.

It's really shaken me and I do start

letting that seed of doubt get into my mind.

It could be a dangerous thing

because at this point in the competition,

any small mistakes could send you home.

I want to make it to the end.

I'm here to win,

so I have to get immunity today.

Sarah! Hi.

How are you going? And tell us what you're making.

Yeah. So I'm doing an Arabic-style beef tartare.

So, sitting in the plate, we've got lavash bread,

um, beetroot ice-cream...

..lots of different flavours, kind of pops of things going around.

So that's my... I heard right, yeah?

Beetroot ice-cream? Yeah.

On a flight in business class? Yes. I am.

On a main meal, you are craving beef tartare and beetroot ice-cream?

Arabic style,

which is very comforting and warm and delicious and flavoursome.

So, yeah. Going with that.

Sarah, you do realise whoever doesn't win this challenge

is going into a cook with only four people in it?

Yes, I know.

I'm immediately worried for you

because no matter how delicious

this plate of food is... Yes.

..if it doesn't hit what we asked for...

Yeah.

..it's not gonna win you immunity. Yes.

Just make sure first and foremost... Yeah.

..it hits that brief. Yes. OK.

Good luck, Sarah. Thank you.

Oh, my God, the daredevil continues. Oh, God.

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!

POH: Is she going to keep going raw or is she going to cook a steak?

I'm totally second guessing my dish.

And I'm worried that potentially this could be too conceptual.

If I'm totally missing the brief,

then I have no chance of winning that immunity.

Oh, God. I just don't know what to do now.

JAMIE: Come on, Sarah.

DEPINDER: You alright, babes? Yeah.

You OK? Like my brain isn't functioning.

It's OK. Just have a drink and keep going.

Keep going, Sarah.

Let's go babes. Come on.

I need to stop. I need to get clarity.

And I need to come back with a solid idea

that can be achieved on a business class flight.

This dish needs to be the business.

You have one hour to go! Let's go.

Do you know what they're all cooking?

MEN: Yes. Which one would you order?

JAMIE: Pasta. You'd order Laura's?

I'm interested in what Depinder is doing there as well.

It smells amazing.

DEPINDER: When I think of a business class menu,

I think of comfort along with some luxury.

So I think this is a good day

for me to showcase fine dining Indian cuisine.

I'm going to hone into my traditional cooking

and the way I'm going to be plating it up,

it's going to look elegant.

Depinder!

Oh, hey, Poh. Hey, Andy. How are you feeling?

Hey, Depinder. Yeah, I'm super pumped.

OK, tell us what you're making.

Um, so today I'm going South Indian,

and I'm doing a prawn sukka, which is like a dry prawn curry.

Yeah. I'm going to serve that with, um,

these puffy banana breads. Oh!

So I'm going to do... Banana, you're saying banana bread?

Yeah, but it's like savoury. So it's like, yeah,

it's like a puri, but it's made with banana.

Right. It's really...it's really tasty.

It's got, like, a hint of banana in it, very interesting flavour.

And it goes really well with this dish.

And then I'm also going to do, like, a mango pachadi,

which is like a mango sweet-and-sour condiment.

And then I'm going to do some rice.

Well, it sounds good to me. I think...

Yeah, I think it ticks the boxes. There's a lot going on.

Yeah. There's so much to do.

What's the spice level going to be?

Um, medium.

I think good call. Not too spicy. Yeah, no.

This prawn curry is actually not too spicy, it's hearty.

Well, if this landed in front of me on a business class flight,

I would be super excited. Same.

Oh, thank you, guys. Good luck.

Thank you.

I think this dish is perfect for business class.

This prawn sukka is so jam-packed with flavour.

Oh, yum.

It's like fireworks in your mouth.

I would love to win this immunity.

Um, it would just be amazing.

It would be amazing to fly business class back home.

CALLUM: Smells great, Alana.

ALANA: Thanks, Cal.

I'm going to go all out and make sure what's on this plate

is something that is worthy of being

in the business class for Qatar Airways,

but it's also bringing a little bit of Queensland

onto the dish as well with some beautiful bugs.

So it's kind of a global-flavoured dish

but, you know, thinking of home while I'm cooking it.

Putting your life on hold and being away from family

is a huge sacrifice to make.

To be here, I'm away from my kids, from my husband.

You know, we eat Moreton Bay bugs all the time.

So today I'm making bugs, caviar and saffron.

My saffron buttermilk sauce is here.

I'm just keeping that nice and warm at the moment.

And I'm just working on my salad,

just getting some really good knife work happening

because that's what business class is all about.

I'm just trying to make everything really finessed.

The saffron buttermilk sauce is really going to give

this earthiness flavour from the saffron,

but that acidity and that really creamy, luxurious texture

that would be absolutely delicious.

Beautiful!

CALLUM: Let's go, Lozzie.

LAURA: I'm feeling good. My pasta dough is done.

My stock is all done. I need to strain that off.

It's just infusing. I need to strain my ricotta.

I'm just cooking off all of my, like, little garnishes

to go with the dish, so the mushrooms are both cooked off.

I'm going to do the asparagus now.

Laura! Hi.

Hi, Laura. How's it going?

Good. How are you guys?

Yeah, good, good. So tell us what your dish is.

Alright, so I'm doing a, uh,

a ricotta, mushroom and white asparagus tortellini.

Pasta. Yep.

OK. Yep.

I had pasta on the way here, and it was delicious,

um, and it was a vegetarian option.

And I just think sometimes maybe we get too excited

by lobster and whatnot.

So I'm going to get you excited by truffle.

Oh, yeah. You've got quite a range of beautiful mushrooms.

Yes, yes. Was it intentional

to play to your strengths and do pasta?

Absolutely, absolutely! Always intentional.

It's a good one because you obviously won

the business class ticket over here. I did.

Sat on that plane, ate pasta,

and now full circle. Yeah. Yep.

You're cooking a pasta

to win immunity... Yes.

..and maybe sit up the front again.

I don't know if I can go back!

Are you hoping to get used to the high life?

I think I am. Well, there's only one way to get it.

I know, and it's... Got to be the best pasta.

Yes, I agree. Good luck.

Good luck, Laura. Thank you.

CALLUM: Beautiful-looking pasta, Lozzie, as always.

Can you just remind me in two minutes

to do something, Callum? Yep.

The next thing I need to crack on to is my pasta work.

I need to get a really good texture,

make sure it's really silky-smooth, nice and thin,

to make sure this dough is perfect.

It's been two minutes, Loz, for that thing you needed reminded.

Go, mate.

JEAN-CHRISTOPHE: Ladies, this is your captain speaking.

You have 40 minutes to go!

Allez, allez! (APPLAUSE)

SNEZ: Thank you, Chef. CALLUM: Smells great in here.

Come on, Sare. Let's go, mate.

Well, at least my lavash bread is cooking.

JAMIE: Come on, finish strong. Come on.

I know that I need to pivot, and I'm thinking

I need to switch this to a warm dish.

So I'm steering away from

the beetroot ice-cream and beef tartare...

..and instead I'm going to do cauliflower puree

with a seared piece of Wagyu,

oysters, and also my lavash bread.

I feel like this could be a really beautiful main course dish

that could sit on a business class menu.

I have so much to do.

I need to move really quickly to pull this off.

SNEZ: There's so much mess here.

I'm stuffing these peppers with my vegetable mince.

I have done my pommes puree

and I'm starting to prep my scallops.

Snez!

Hello! How are you going?

Ah, busy. Yeah?

Tell us what you're making. I'm really excited.

So, I'm making these beautiful scallops.

So it's going to be pan-fried, seared scallops.

Three in the middle.

I'm making this kind of elegant harissa, velvety sauce

that's going to be around.

I'm going to have this, like, a tiny little pepper

stuffed with this vegetable situation.

Yeah, so, I'm going with kind of elegant scallops.

How many scallops did you say?

Three per person. Three per person.

Yeah, because they're really jumbo. Mm, mm-hm.

Yeah? Yeah.

I guess the thing with scallops is it usually...

It usually says to me "entree".

Yeah. So it's about how

you put this together to convince us that it is worthy of a main meal.

OK, OK. OK? Just have a think about that.

When I think about it, I actually never had scallops as a main dish.

So I'm frazzled.

There's only 20 minutes to go,

and I really need to pivot as soon as possible.

Who, Andy? Please, tell us what's going on.

We've got Laura. So, as a little nod to her trip over here,

she had a pasta dish in business class,

so she's going to do a pasta dish.

She's going to do a ricotta and mushroom tortellini.

Yeah. So quite simple for Laura.

You know, she's normally pushing the boundaries with, you know,

a bit of edginess, but she's like no, no,

I just want to do simple, perfectly.

SOFIA: I feel like there's almost always a pasta option

when you're on a flight. And veggo as well.

Yeah, of course. POH: Yeah, yeah, yeah, yeah.

OK. Next, Depinder. She's doing a dry prawn curry.

She's got a banana bread,

which is very interesting. Yes.

It's like a savoury? Yeah. Savoury banana bread.

So I think it sounds really good.

The only thing is I think she needs to get her spice under control

so that it's easy to eat.

Yeah. OK. Snez. She really wants it to have

this lovely lightness and freshness, which I love.

and plenty of vegetables,

but we're questioning whether the three scallops is

sort of more indicative of an entree. Yeah!

So she's kind of thinking that through and working it out

as she goes on. Interesting.

OK. What do I do now?

Judges visit my bench, and they're a bit concerned

because they think scallops are mainly for an entree.

So I'm thinking, what can I do to kind of pivot and to change?

I'm going to check that protein.

So I look in the fridge...

I might get a fish.

..and I decide, instead of scallops,

serve the pan-fried fish with the rest of my ingredients.

It's going to work beautifully with the pommes puree,

stuffed peppers and harissa-inspired sauce.

BEN: Nice work, Snez. Keep going. CALLUM: Nice work, Snezza.

I never filleted a fish so quickly. I need a perfect shape.

I need it perfectly pin-boned.

You've got this, Snezzie.

Yeah, I need a perfect piece of fish on that plate.

That's very good.

We're at the business end of the challenge.

You've got 15 minutes to go!

(APPLAUSE) Yeah!

I feel like that went all the way down into the garden.

They were rushing down there! Yeah.

Someone now thinks they're missing a flight!

(LAUGHTER)

Depinder. So you've got rice? I've got rice,

which I'm just finishing off now.

Prawns? I've got prawns, yep.

And I'm going to do these banana breads

and I've got a mango pachadi, chopped.

I'm very excited for this banana bread.

OK. OK. Thank you. I hope I can do it properly. That's the only thing.

It'll be such an interesting thing on a business class menu as well,

because I think instantly people would have that intrigue.

It's a great idea.

These banana breads are going to take this to the next level.

It is NOT your usual banana bread.

It looks exactly like a puri,

but when you fry it, it puffs up.

There we go.

Wow!

POH: I'm so fascinated to taste this banana bread.

I've made these breads before. They're delicious.

They have a hint of banana without it being too overpowering.

The curry's delicious. It's like sweet-and-sour.

Exactly what I promised. It's luxe, it's comfort,

and it's packed full of flavour.

So I think it's a really good combo for,

like, a business class flight.

Like, if I got that on my flight, I would be pretty bloody stoked.

I don't want to get ahead of myself,

but I'm quietly confident in the dish.

CALLUM: Looks awesome, Deeps.

Time is running out. Seven minutes to go!

(CONTESTANTS EXCLAIM AND CLAP) CALLUM: Seven minutes to go, Lozzie.

Come on, Pindy, let's bring it home. Let's go, Snez dawg.

OK.

I'm feeling like I'm in a great spot at the moment.

My salad's sitting there, ready to go.

My couscous is super fluffy.

My saffron buttermilk sauce has so much punchy saffron flavour in it

and I've got my bugs poaching in burnt butter.

One more minute.

It's really tricky to get the perfect cook on bugs,

and it's such a fine line between overcooking or undercooking.

Anything over,

and they're going to start to have that floury texture

but I also need to make sure that they're not raw.

Perfect. That's great.

I'm so happy.

I can feel that they are perfectly cooked all the way through.

The cooking in that burnt butter sauce gives them

that beautiful, caramelised, charry flavour.

Plate, perfect.

Now that all my elements are ready, I need to start plating up

because I want to make sure that this dish looks

business class-worthy.

How do I want to plate this?

I feel like it's the perfect opportunity to showcase my skills

as a food stylist.

Working as a food stylist,

I really want to bring all of that experience into this dish

to make it look appealing and beautiful.

JAMIE: Alana, is that caviar? (CHUCKLES)

Why not? BEN: It's business time!

Yeah, it's business class! Of course it's caviar!

Nothing says bizzy like that.

The way I plate it up and then serve it to the judges with this sauce,

that's what's going to elevate it to the next level.

It's definitely something I would order

if I was sitting in business class

and that's what I plan on doing on the way home. (LAUGHS)

LAURA: Manifesting. Manifesting!

I am absolutely manifesting right now.

Five minutes to go.

My pasta is still cooking

and the mushroom stock has been bubbling away

for almost this whole cook now, so I'm straining that off.

I need to emulsify that with butter

to get it really, really rich and decadent,

so this sauce has got body.

There's so much pressure right now. This dish has to be so perfect.

Immunity is on the line.

I do not want to be in the elimination.

Like, it's a one in four chance of going home.

I'd rather not put myself in that situation.

JAMIE: Good?

My pasta is perfectly al dente,

and I've decided to make a quick tarragon oil

to really tie this dish together.

I'm trying to elevate the flavours,

make sure everything is singing and shining.

Now it's time to start plating my dish.

Ooh-la-la!

My oil. I'm not going to have time for my oil.

Time is running out I'm absolutely frantic.

I got my peppers. It just came out of the oven.

They look delicious.

I got my pommes puree in a piping bag.

OK. Still got here.

I got my sauce finished off and I got my lightly pickled vegetables.

Now I need to cook the fish.

I had to pivot, so it's really going to come down to the wire.

One minute left!

(SCATTERED APPLAUSE)

Muscles, Benny.

Go on, Benny. It's...

There you go. Thank you.

SARAH: I'm happy that I pivoted.

I feel like this definitely leans more into the brief.

I've got my creamy cauliflower puree on the base

that eye fillet in the centre,

I've got my court bouillon-poached oysters around the beef

and then finishing with my lavash bread.

Today was a bit of a rough cook,

but I managed to get a dish plated today.

I think, you know, it's a dish that is complete

and has a lot of different elements and textures on there.

I'm happy and I hope I've done enough.

This is for your ticket into the top seven!

10...

OTHER JUDGES JOIN COUNTDOWN: Nine, eight, seven, six,

five, four,

three, two, one.

That's it! (JUDGES APPLAUD)

CALLUM: Well done, everyone.

SNEZ: Oh, my goodness.

Well done. Well done. Oh!

Well done. Well done.

Oof! (GIGGLES)

DEPINDER: I feel really, really good. I am super pumped.

I'm very happy with the flavours,

but it all comes down to the judges and if they love it or not.

From the time I entered this competition,

all I can think of is beating my old score.

I was top eight in my season and we're at top eight now,

so if I win this immunity,

it's probably the biggest milestone for me.

Such a fitting challenge for our last cook in Doha.

And a lot to play for, right? Yeah. On both ends of the spectrum.

You know, we've thrown a little sweetener in there.

The winner doesn't just get immunity from Sunday's elimination,

but they get business class back to Australia.

And then, on the other end of the spectrum,

there's one in four chance that someone will be going home

at Sunday's eliminations.

You really want this immunity, right? Yeah.

Good luck, Loz.

I feel like I have put so much into this cook.

I think it's a really, really good dish.

It's got all the things that you want in business class,

all those luxuries, ingredients,

I mean, truffles in business class - I'd be pretty happy! (CHUCKLES)

Hello!

Hello!

Hi.

Oh.

Oooooh!

Laura, what's the dish?

Ricotta and mushroom tortelloni.

I think the vegetarian meals are always just, like,

kind of sometimes pushed to the side.

People get excited by, say, like, the lobster or the Wagyu

and I was like, I saw the mushrooms, I saw the morels

and then the truffles were sitting next to it,

and I was like, "Let's just go all out."

Whoa!

And I'll just truffle you as well. Stop it!

This is SO fancy. (CHUCKLES)

I don't know how much you want, but we'll stop there.

JEAN-CHRISTOPHE: Oh, my gosh. The smell!

Alright, Laura, it looks the business.

Let's see if it TASTES the business. Thank you. Enjoy!

Thank you. Thank you.

Mmmm-mm!

Mm.

Oh, man. That is LUXURY!

Isn't it? Luxury!

And I think that this simplicity,

just done perfectly... Mm-hm.

..and for me, the sauce, that is where the money is.

Not on the truffle. Not on all the white asparagus and the mushrooms.

It's the sauce. It is heavenly. It is luxury.

It is all the things that you want and expect in a business class meal.

I would book a business class flight just to get my hands on this pasta.

And I think that's what it's all about, right?

You feel spoilt and you feel like your money's well spent.

And when you can do that on a plane, that's incredible.

Mm.

This is a top dish.

Not just in the look, in the taste, the textures but also in the ratio.

And what she did is to get this pasta work which is fantastic,

and to use this white butter asparagus

to get that sourness to peak into the dish.

The truffle is royalty.

She is a star.

Was that three table...? Three.

Laura, bravo!

Good luck! Good luck. Good luck, Alana.

I'm so happy with myself.

This is a business class dish.

It reminds me of home

and the Moreton Bay bugs that we'd get in Brissie.

I really feel this could get me the number one spot today

and get me immunity.

Here we go.

Ooh. Ooh.

Ooh. Look at the colour. It looks like sunshine.

Wow.

Wow.

What have you made, Alana?

Burnt butter bugs

with saffron buttermilk sauce and caviar.

Ooh, enticing. Very enticing.

We'll taste it, Alana. Thank you. Thank you.

Thanks, Alana. JEAN-CHRISTOPHE: Thank you. Well done.

Cool. Thank you.

When the dish landed, I thought it really looked the part.

All those beautiful colours and premium ingredients

like the bug and the caviar,

and just the way it was plated was really lovely as well.

And also that saffron and the buttermilk,

I actually love that pairing,

because that acidity from the buttermilk

and the saffron go really beautifully together.

I absolutely loved it.

Fitting for business class, definitely.

I loved the look of this rippled saffron sauce.

The colour was amazing.

And, you know, to cook down those bug heads and shells,

and to cut it with the buttermilk and the saffron,

it really did look the part.

The couscous did its job.

It was just there to basically give a little bit more substance to the dish,

but it just sucked all that sauce up, which was great.

Super attractive dish from Alana.

It screams luxury.

Her bug was perfectly cooked.

And then I love the little salad number she's got on the side there.

It does taste a bit like a trip around the world

with that baby fennel and the little zucchinis in there,

a bit of mint,

and then those bright tart bursts from the currants.

That was a really good move.

Go, Sarah. Good luck, Sarah.

Good luck. Thanks. Good luck.

I have definitely put a lot of pressure on myself

throughout this competition.

And I love to be quite conceptual with my cooking,

but today I don't want to miss the brief.

Hi. Sarah.

Hi, Sarah. Hey, Sarah. Hi, Sarah.

So I pivoted and changed and did a different dish.

I just hope I made the right decision.

Sarah, what have you made?

Seared eye fillet with cauliflower puree,

pickled cauliflower, oysters...

..and lavash bread.

Now, that was obviously a tough cook for you.

Are you feeling the pressure? How are you going?

Yeah, I think I just got in my head again in the cook and...

Well, I was confident in my idea,

but then for the challenge today and the pivot,

just...the pressure got me for sure.

You did an incredible job to pull through that. Really.

Thanks so much, Sarah. We'll taste your dish. Thanks.

Thank you. Thanks, Sarah. Thank you, Sarah.

Do you know what? I...

I know this was a pivot,

but I think an eye fillet actually lends itself far more

to a business class menu than a steak tartare.

Absolutely. So glad she cooked the steak.

It is still quite conceptual. Yeah.

Like, with steak and oysters,

I don't think it's going to be everyone's cup of tea

if they saw that on the menu.

That's... That's rare.

That's blue. That's blue. Yeah.

As with a lot of Sarah's dishes,

I feel like if she had time to develop this,

there is something definitely here.

I actually love the oysters with the steak.

And I don't know whether it's in the form of what she wanted originally,

which was a tartare, like a raw-on-raw dish.

But as it stands, I still think that, for the general public,

it would be very texturally challenging.

The steak is blue and then we've got the oyster...

It's just got that really slippery texture

that I think a lot of people would find...

..yeah, kind of difficult.

I have to be honest with you.

I don't know if I like it or if I dislike it.

What I like very much is the sense of originality.

It's something I've never experienced -

beef, cauliflower... (LAUGHS)

..za'atar and oysters.

Yeah, it's quite unusual.

Good luck. Good luck, Snez dawg.

Good luck, Snezzle. See you soon.

I want this immunity, and I want to fly business class.

I'm actually pretty happy to present this dish to judges.

It looks business class. It looks elegant.

It's inviting. It's also heart-warming.

It's potato and fish.

I'll order it.

A smile on your face, Snez, after a pretty turbulent cook.

Always turbulent. Yeah.

There was scallops, now there's fish.

Yep. What did you finish up with?

Pan-fried sheri,

stuffed peppers, pommes puree,

and a harissa-inspired little sauce.

Do you think this could get you, A, immunity

but, B, a business class ticket home?

Please!

Um, it looks like a business class dish,

and hopefully I get to fly

and experience all the business class dishes there.

But then so many good cooks here with me here today

and everybody wants that immunity, so we'll see.

We will see. Thank you.

Cheers. Enjoy.

Thanks, Snez.

Hm.

I think this looks so much more like a main

than it would have if she put scallops on the plate.

Just the way she sort of piped the pommes puree

and the brunoise on her little pickled salad,

like that...that level of detail... Yeah.

..I think is what makes it a little bit classier.

Yeah.

Uh, really great decision to move to fish

instead of the scallops for Snez.

I thought the fish was cooked so nicely.

The harissa sauce was spectacular,

like the flavour that was kind of drawing me back

for more and more and more.

And the pepper was delicious.

I think she's nailed it.

I do feel like when you're designing a meal for a business class flight,

you do want it to be a crowd pleaser,

and I think this dish would make

a majority of business class customers really happy.

It's very fresh, very inviting.

So I think she's absolutely ticked the brief.

I think Snez delivered a plate which is quite engaging.

The fish is superbly well cooked.

I like the touch of the garlic and the bit of lemon

at the last minute with the pommes puree.

I would have liked to have more, more carbs,

and I think we do want more carbs when we're travelling.

Good luck, babes. Good luck. Good luck.

I pushed myself so hard today

because I want to showcase fine dining Indian cuisine.

Hello. Hi, Depinder. Hey, guys.

I'm really confident with my flavours.

I just hope it's elevated enough to win this immunity.

Depinder, tell us, what is your dish?

Prawn sukka

with some tempered rice,

banana balloon bread on top

and some mango pachadi.

So, I was top eight in my season.

And if I get immunity today...

Ah, I like it.

Yeah, it's been playing on my mind this whole week

and I'm, like, it would mean the world to me, yeah.

Alright, Depinder, let's see if this dish helps you beat your MasterChef milestone.

Oh, thank you, guys. We're going to try it.

Enjoy. Thanks, guys. Thanks, Depinder. Thank you.

Imagine if the flight attendant brought you this.

Oh, I'd be so happy.

The presentation -

you know, like, just something as subtle as that banana leaf

cut into a circle to match the plate,

such a lovely touch.

What about this smell on this? The curry leaves!

It is divine.

Wow.

Wow. (GASPS)

Oh, my God!

This is fantastic!

Where can we buy a business class ticket, please?

Everyone thinks he's mad.

This is what makes you want to travel.

Everything - the saltiness, the sweetness,

the colours are lovely.

This can be replicated times hundreds of thousands.

That recipe is perfect.

So Depinder, bingo.

When I was eating that,

all I could do was just keep shaking my head.

You know, when you're just like... Disbelief.

.."How can this be so good?"

And it just kept on getting better. Yeah.

Like, we've been so lucky to have, like, amazing curries

from all around the world in this competition.

This is right up there with the best of them.

And to think that I could get that

in business class on a plane is unreal.

Like, even just doing the dry curry instead of, like, something soupy...

You're on a flight, you know, it's just really, really thoughtful,

and she's backed it up with so much flavour.

That banana bread! Yeah.

I've never experienced anything like that.

It's got the most subtle banana flavour,

but you definitely know it's there

and it just goes so well with each of those elements.

I am... I'm loving this.

This is the kind of food that makes you mop the plate

to get every last morsel.

And I think Depinder knows it,

and that's why she gave us the bread,

because it's just the perfect combination.

And there is such a punch of aromatics and spices

and everything in this.

It's actually comforting. And it's...

You know, it's got that richness and that body

but without being too heavy.

It is such a clever choice of dish.

Yeah, I think - Depinder - she's right up there

with a chance of an immunity.

Well, it's been an extraordinary few days

exploring, eating and experiencing all that Qatar has to offer.

And this was the perfect way to go out in style.

With so much at stake, our expectations were sky high...

..and you guys went above and beyond to meet them.

But the dish that came out on top was the perfect meal

to dive into midair.

Anyone would be thrilled to see this dish coming down the aisle,

but, honestly, I'd eat it anywhere, anytime.

(CHUCKLING)

It really made us feel like a million bucks.

And that's exactly how you're going to feel in business class...

..Depinder!

Oh, my God! Oh, my God!

No excess baggage!

40 kilos!

Do some more shopping! Yeah, there's still time.

Oh, my God.

JEANÐCHRISTOPHE: Well done. Oh, my God.

Oh, wow. Well deserved, girl. We'll buy a rug now.

Oh!

Depinder, immunity, business class,

and a new MasterChef milestone are all yours.

Thank you so much.

I have no words. I'm just so happy.

I was top eight in my season,

so getting past that stage just means the world to me.

It's just so special.

Depinder... Oh, my God!

You had me screaming on the top of that balcony.

I nearly got arrested. (LAUGHTER)

Head on out. You got a flight to catch.

We'll see you back in the MasterChef kitchen.

Well done, crew. MANY: Thank you.

Well done! Depinder!

Oh, my God.

What a trip, huh? Wow.

What a lovely trip.

JAMIE: Well done.

DEPINDER: Oh, it's too good to be real.

ANNOUNCER: Sunday night on MasterChef Australia...

You are going head-to-head in a MasterChef duel.

One v one.

Oh...

The odds of going home just increased dramatically.

An epic week away culminates in a huge two-round showdown.

SARAH: I am going to battle it out.

ALANA: I have to make the best dish I've done.

These four remarkable women...

Oh, my God! Are you alright?

..bring the kitchen to an absolute standstill.

It's OK, it's OK. Don't worry about this, Lozzie.

Sorry. You got this. You got this.

Thank you. You got this.

Captions by Red Bee Media