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GRACE: Ah! Here we go.
CASPER: Oh, yeah.
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00:00:23,500 --> 00:00:26,860
(CHEERING)
Oh, no.
3
00:00:26,860 --> 00:00:28,740
They've got nationalities
on the thing.
4
00:00:28,740 --> 00:00:29,740
Country flags.
5
00:00:30,940 --> 00:00:33,260
Oh, damn.
6
00:00:33,260 --> 00:00:35,380
Today's another elimination day,
7
00:00:35,380 --> 00:00:36,820
and you can feel, like,
8
00:00:36,820 --> 00:00:39,260
the energy of everyone just
being low.
9
00:00:39,260 --> 00:00:41,340
They look nervous.
They're all so nervous.
10
00:00:41,340 --> 00:00:44,780
Wearing a black apron can
feel extremely daunting.
11
00:00:44,780 --> 00:00:47,940
Come on. No-one
is doing the washing-up today.
12
00:00:47,940 --> 00:00:51,140
You just see these five cloches
with flags of countries.
13
00:00:51,140 --> 00:00:52,580
We've got nervous.
14
00:00:52,580 --> 00:00:55,140
And you don't know what's ahead
of us cooking today.
15
00:00:57,980 --> 00:01:00,460
OK, guys. Bonjour,
16
00:01:00,460 --> 00:01:03,980
mes amis, les cuisinieres
et cuisiniers.
17
00:01:03,980 --> 00:01:05,380
Comment ca va?
18
00:01:05,380 --> 00:01:07,260
Ca va bien, merci.
19
00:01:07,260 --> 00:01:09,660
How are you?
(LAUGHTER)
20
00:01:09,660 --> 00:01:12,420
This week,
we are taking your tastebuds
21
00:01:12,420 --> 00:01:16,940
for a culinary exploration
around the world.
22
00:01:18,460 --> 00:01:20,060
But...
23
00:01:20,060 --> 00:01:22,420
..I need to remind you
24
00:01:22,420 --> 00:01:25,340
today is a black apron day.
25
00:01:28,140 --> 00:01:30,100
And, unfortunately,
26
00:01:30,100 --> 00:01:33,740
someone will have to go home.
27
00:01:33,740 --> 00:01:35,220
ANDY: Dot!
28
00:01:35,220 --> 00:01:36,220
I've got to admit,
29
00:01:36,220 --> 00:01:38,980
it was a very sombre, slow
walk in today.
30
00:01:38,980 --> 00:01:40,620
Yeah.
31
00:01:40,620 --> 00:01:42,180
Is that kind of
how everyone's feeling?
32
00:01:42,180 --> 00:01:43,780
A little bit nervous?
33
00:01:43,780 --> 00:01:45,940
Are you all kind of bricking it
at the moment?
34
00:01:45,940 --> 00:01:47,980
Yeah. The nerves are high.
35
00:01:47,980 --> 00:01:49,860
Everyone is just so great
36
00:01:49,860 --> 00:01:51,980
and it could really be anyone.
37
00:01:51,980 --> 00:01:53,940
And you just don't know.
Yeah.
38
00:01:53,940 --> 00:01:58,100
Every elimination, it does get
harder and harder.
39
00:01:58,100 --> 00:02:00,140
So everyone should be at
the top of their game.
40
00:02:00,140 --> 00:02:03,220
And you're going to need to be.
41
00:02:03,220 --> 00:02:04,300
Jackie...
42
00:02:05,300 --> 00:02:07,420
..as per the rules this season,
43
00:02:07,420 --> 00:02:09,500
you're going to need to decide
whether you're going
44
00:02:09,500 --> 00:02:13,940
to play your immunity pin
just before the cook starts.
45
00:02:15,940 --> 00:02:18,340
Alright. Are you ready to hear
what today's challenge is?
46
00:02:18,340 --> 00:02:19,780
CONTESTANTS: Yes.
47
00:02:21,140 --> 00:02:22,940
You can see from these cloches
48
00:02:22,940 --> 00:02:25,820
that, today, we're focusing on
five specific countries...
49
00:02:38,100 --> 00:02:40,260
The good news -
you get to choose
50
00:02:40,260 --> 00:02:42,340
which of these five cuisines
you want to cook.
51
00:02:42,340 --> 00:02:44,020
OK.
52
00:02:44,020 --> 00:02:45,540
The not-so-good news -
53
00:02:45,540 --> 00:02:50,020
under each of these cloches is
a secret ingredient
54
00:02:50,020 --> 00:02:51,900
that you must feature
55
00:02:51,900 --> 00:02:53,900
if you choose to cook
that country's cuisine.
56
00:02:56,900 --> 00:02:58,780
And you won't know what it is
57
00:02:58,780 --> 00:03:01,860
until after you've chosen
your cuisine.
58
00:03:01,860 --> 00:03:04,700
You're kidding me.
That's a joke.
59
00:03:04,700 --> 00:03:05,820
That's ridiculous!
60
00:03:07,220 --> 00:03:08,460
All I hear is the bad news.
61
00:03:10,140 --> 00:03:13,660
Knowing that we don't actually
know what the ingredient is
62
00:03:13,660 --> 00:03:14,620
before we select the cloche
63
00:03:14,620 --> 00:03:16,180
is definitely getting
my mind working.
64
00:03:16,180 --> 00:03:18,780
Definitely hoping for
not something really obscure
65
00:03:18,780 --> 00:03:20,660
that I haven't worked
with before.
66
00:03:22,540 --> 00:03:25,820
Alright, everyone,
it's time to make your choice.
67
00:03:25,820 --> 00:03:27,380
Please stand in front
of the cuisine
68
00:03:27,380 --> 00:03:29,100
that you would like to cook
today.
69
00:03:29,100 --> 00:03:31,500
Let's go.
LUCY: Oh, my God. Oh, my God.
70
00:03:31,500 --> 00:03:34,580
Straightaway,
I'm drawn to Vietnam.
71
00:03:34,580 --> 00:03:36,580
That is my background
and heritage.
72
00:03:36,580 --> 00:03:39,140
Hopefully that can help
get me through today.
73
00:03:39,140 --> 00:03:40,580
This is crazy.
74
00:03:40,580 --> 00:03:42,580
GRACE: Make safe choices.
Safe choices.
75
00:03:42,580 --> 00:03:45,420
PAT: It's not safe until
we know what's under there.
76
00:03:45,420 --> 00:03:48,380
Mexico. Jeez.
77
00:03:48,380 --> 00:03:50,420
The most popular.
78
00:03:50,420 --> 00:03:53,500
Lucy and Aaron,
you've picked Vietnam.
79
00:03:53,500 --> 00:03:55,900
Hopefully my home country
doesn't send me home today.
80
00:03:57,700 --> 00:04:00,580
Well, the feature ingredient
for Vietnam is...
81
00:04:03,820 --> 00:04:05,820
..lemongrass.
82
00:04:08,180 --> 00:04:09,700
Someone's happy.
Come on.
83
00:04:09,700 --> 00:04:11,020
Happy man, Aaron?
84
00:04:11,020 --> 00:04:13,300
Lemongrass is used
all over South-East Asia.
85
00:04:13,300 --> 00:04:15,620
I'm Malaysian, so I'm loving it.
I'm loving it.
86
00:04:15,620 --> 00:04:17,020
Lucy, you've got to be happy
with that.
87
00:04:17,020 --> 00:04:18,260
Yeah, that's pretty good.
88
00:04:18,260 --> 00:04:19,740
Lovely.
I'm happy.
89
00:04:19,740 --> 00:04:22,940
OK, we're going to Mexico.
Quite the line here.
90
00:04:22,940 --> 00:04:24,620
The biggest.
91
00:04:25,820 --> 00:04:30,820
The Mexican ingredient
that you have to feature is...
92
00:04:34,100 --> 00:04:35,540
..corn.
93
00:04:38,180 --> 00:04:39,620
Huh?
Yep, yep, yep, yep.
94
00:04:39,620 --> 00:04:41,260
Yeah, corn is pretty good.
95
00:04:41,260 --> 00:04:43,060
That's very Mexican. There's
a lot we can do with that.
96
00:04:43,060 --> 00:04:46,020
Petro, Lydia,
The Lebanese ingredient
97
00:04:46,020 --> 00:04:47,980
you have to feature
in your dish is...
98
00:04:47,980 --> 00:04:49,940
Oh. Don't make me regret...
99
00:04:52,500 --> 00:04:55,260
Eggplant.
Oh. Alright!
100
00:04:56,300 --> 00:04:57,380
Lydia, head in hands!
101
00:04:57,380 --> 00:04:59,620
I thought you'd be happy
with that.
102
00:04:59,620 --> 00:05:01,380
Yeah, I am, I am.
You are.
103
00:05:01,380 --> 00:05:02,980
I do enjoy eggplants.
104
00:05:04,140 --> 00:05:05,940
Oh, do I?
105
00:05:09,020 --> 00:05:13,700
OK. Jackie and Emily,
you've chosen Japan.
106
00:05:13,700 --> 00:05:15,780
Shall we have a look?
Yes, please.
107
00:05:15,780 --> 00:05:17,420
Feature ingredient for Japan
is...
108
00:05:21,060 --> 00:05:22,500
..miso!
109
00:05:25,820 --> 00:05:28,380
That's a good one.
That's a good one.
110
00:05:28,380 --> 00:05:29,860
Jackie, time to make up
your mind.
111
00:05:29,860 --> 00:05:31,140
Are you playing your pin
112
00:05:31,140 --> 00:05:33,300
or are you cooking
in the challenge?
113
00:05:33,300 --> 00:05:35,700
I am not going to play the pin.
114
00:05:35,700 --> 00:05:37,540
She's cooking!
115
00:05:37,540 --> 00:05:40,860
Yeah. Jackie. Nice.
116
00:05:40,860 --> 00:05:44,260
Righto. Our final trip,
we're going to Italy.
117
00:05:44,260 --> 00:05:48,500
The feature ingredient for Italy
is...
118
00:05:51,780 --> 00:05:53,260
..tomatoes.
119
00:05:56,780 --> 00:05:58,100
That's good.
That's good.
120
00:06:00,460 --> 00:06:02,980
You'll have 75 minutes to cook
us a dish...
121
00:06:04,380 --> 00:06:08,420
..that transports us to the
country that you've selected.
122
00:06:08,420 --> 00:06:11,620
The garden and pantry will be
open,
123
00:06:11,620 --> 00:06:14,340
but, don't forget,
you must feature the ingredient
124
00:06:14,340 --> 00:06:15,820
that was under your cloche.
125
00:06:17,900 --> 00:06:19,740
There is a lot at stake,
126
00:06:19,740 --> 00:06:23,860
as the bottom dish will be
eliminated from the competition.
127
00:06:27,860 --> 00:06:32,860
OK, guys, it's time
to take us around the world.
128
00:06:32,860 --> 00:06:36,980
And your time starts now.
Go!
129
00:06:36,980 --> 00:06:40,260
Come on, guys!
Let's go!
130
00:06:40,260 --> 00:06:43,180
Let's go, guys!
Let's go, guys! Push!
131
00:06:43,180 --> 00:06:44,780
Should probably get
some tomatoes.
132
00:06:44,780 --> 00:06:47,220
Eggplants.
Is there any parsley anywhere?
133
00:06:47,220 --> 00:06:49,620
Do you know where the bonito is?
Oh, there you are.
134
00:06:49,620 --> 00:06:51,460
Lime, lime, lime, lime,
lime, lime, lime...
135
00:06:51,460 --> 00:06:52,860
Go, Em!
136
00:06:52,860 --> 00:06:54,020
Whoo! Let's go.
137
00:06:54,020 --> 00:06:55,300
Yeah, go, Dot!
138
00:06:55,300 --> 00:06:58,660
I love the tomatoes!
Beautiful!
139
00:06:58,660 --> 00:07:00,820
Oh, it's not a gym session,
Petro.
140
00:07:00,820 --> 00:07:03,020
Every day's a gym session.
Yeah.
141
00:07:04,740 --> 00:07:06,340
I chose Italian today.
142
00:07:06,340 --> 00:07:07,860
I'm pretty happy
with the choice,
143
00:07:07,860 --> 00:07:09,940
considering tomatoes are,
like, in my blood.
144
00:07:09,940 --> 00:07:12,980
So I'm going to be making
ricotta-stuffed pasta
145
00:07:12,980 --> 00:07:14,540
with a roasted tomato sauce.
146
00:07:14,540 --> 00:07:17,380
Hopefully, I can bring out the
flavours of them really well.
147
00:07:17,380 --> 00:07:19,020
I really don't want to be
in the bottom today.
148
00:07:19,020 --> 00:07:21,460
Lucy, pho?
Yeah.
149
00:07:21,460 --> 00:07:24,980
Well, lemongrass and beef
Vietnamese noodle soup.
150
00:07:24,980 --> 00:07:26,180
Yeah, yeah.
151
00:07:26,180 --> 00:07:29,460
I chose Vietnam
because I'm pretty familiar
152
00:07:29,460 --> 00:07:30,940
with the flavours.
153
00:07:30,940 --> 00:07:33,460
I'm gonna punch
the lemongrass really heavy
154
00:07:33,460 --> 00:07:36,420
in my soup as well
as those beef flavours,
155
00:07:36,420 --> 00:07:39,100
really making sure
that lemongrass shines through.
156
00:07:42,500 --> 00:07:44,100
What is that?
Mexican chilli.
157
00:07:44,100 --> 00:07:45,700
I don't know how hot they are.
158
00:07:45,700 --> 00:07:46,820
Taste it.
159
00:07:50,980 --> 00:07:53,060
Oh.
160
00:07:53,060 --> 00:07:55,180
If that had stayed
in my mouth any longer,
161
00:07:55,180 --> 00:07:56,940
I would have been in pain.
162
00:07:56,940 --> 00:07:59,020
OK, we'll just use a little bit
of these.
163
00:08:00,740 --> 00:08:02,740
I love Mexican food.
164
00:08:02,740 --> 00:08:06,140
I spent some time in Mexico
last year with my brother
165
00:08:06,140 --> 00:08:08,900
eating heaps of tacos,
street food.
166
00:08:08,900 --> 00:08:10,060
It was just awesome.
167
00:08:10,060 --> 00:08:11,500
Like, it's really vibrant,
168
00:08:11,500 --> 00:08:13,420
super punchy, just delicious.
169
00:08:13,420 --> 00:08:14,900
As soon as they lifted
the cloche
170
00:08:14,900 --> 00:08:16,620
and I saw corn,
I was like, "I love corn."
171
00:08:16,620 --> 00:08:19,260
It's one of my favourite foods,
so I'm really happy.
172
00:08:19,260 --> 00:08:21,460
So I'm obviously hero-ing corn.
173
00:08:23,420 --> 00:08:25,180
I'm just gonna keep it
super simple
174
00:08:25,180 --> 00:08:26,660
and not do anything crazy.
175
00:08:26,660 --> 00:08:28,500
I've only got three elements.
176
00:08:28,500 --> 00:08:30,500
That seems to be
the thing that I do
177
00:08:30,500 --> 00:08:32,460
that, like, kind of gets me
through,
178
00:08:32,460 --> 00:08:34,380
so I'm just going to stick
at it.
179
00:08:34,380 --> 00:08:37,620
So I'm going to be doing some
seared scallops in their shell
180
00:08:37,620 --> 00:08:39,580
with, like, a sweet corn butter
on the bottom,
181
00:08:39,580 --> 00:08:41,820
then the scallop, and then like
a salsa macha on top,
182
00:08:41,820 --> 00:08:43,380
and then some lime
and coriander.
183
00:08:43,380 --> 00:08:45,460
So, like,
super Mexican flavours,
184
00:08:45,460 --> 00:08:47,060
maybe elevated a little bit.
185
00:08:47,060 --> 00:08:50,740
And I know it'll taste good
because I have had this before.
186
00:08:50,740 --> 00:08:53,100
I like to play it safe
when I'm wearing my black apron.
187
00:08:54,620 --> 00:08:55,740
That's so hot.
188
00:08:59,620 --> 00:09:01,340
Delicious.
189
00:09:02,380 --> 00:09:06,020
ALYONA: Emily, so precise,
so beautiful.
190
00:09:06,020 --> 00:09:07,660
I'm trying!
191
00:09:07,660 --> 00:09:09,460
Little baby daikons.
192
00:09:09,460 --> 00:09:11,140
GRACE: Em, what are you doing?
193
00:09:11,140 --> 00:09:13,740
Making a Japanese dish
called jibu-ni.
194
00:09:13,740 --> 00:09:14,820
Uh-huh.
195
00:09:14,820 --> 00:09:16,860
Which is kind of like
a duck with a broth.
196
00:09:16,860 --> 00:09:18,300
Miso will go into the broth.
197
00:09:18,300 --> 00:09:20,460
In your sweet spot,
meat and broth.
198
00:09:20,460 --> 00:09:21,940
Yeah, man.
199
00:09:21,940 --> 00:09:24,460
I feel like I'm quite familiar
with Japanese cuisine
200
00:09:24,460 --> 00:09:26,180
'cause I lived there
for eight and a half years.
201
00:09:26,180 --> 00:09:28,260
I don't want the fat.
202
00:09:28,260 --> 00:09:30,540
But I'm doing
my own little twist on it
203
00:09:30,540 --> 00:09:31,660
by adding in miso,
204
00:09:31,660 --> 00:09:33,780
which is not traditionally
used in this dish.
205
00:09:33,780 --> 00:09:35,740
I'm going to add that
at the very end,
206
00:09:35,740 --> 00:09:37,420
because you're not meant
to overcook miso.
207
00:09:37,420 --> 00:09:39,260
Miso is a umami bomb.
208
00:09:39,260 --> 00:09:42,780
I need to make sure that I have
a great balance.
209
00:09:44,260 --> 00:09:47,140
It's a very delicate dish
with very delicate broth.
210
00:09:47,140 --> 00:09:49,180
But I feel this would be
a great dish
211
00:09:49,180 --> 00:09:51,580
to push myself
to balance flavours.
212
00:09:51,580 --> 00:09:52,940
I just want to make sure
213
00:09:52,940 --> 00:09:54,860
that my flavours
are actually bangin'.
214
00:09:57,980 --> 00:10:00,900
Oh, it would help
if I turned this on.
215
00:10:03,620 --> 00:10:05,100
On an elimination day,
216
00:10:05,100 --> 00:10:09,180
it is vitally important
that you play to your strengths.
217
00:10:09,180 --> 00:10:13,140
Calm down. We don't want
you to get too gnarly.
218
00:10:13,140 --> 00:10:14,980
The flavours of Lebanon are
familiar to me
219
00:10:14,980 --> 00:10:17,260
because they're very close to
Greece.
220
00:10:17,260 --> 00:10:18,620
OK, garlic.
221
00:10:18,620 --> 00:10:21,820
With Greece,
we share a lot of overlap.
222
00:10:21,820 --> 00:10:25,140
Just don't be too garlicky.
223
00:10:25,140 --> 00:10:28,980
Today, I'm going to stuff
some eggplants
224
00:10:28,980 --> 00:10:32,220
with typical Lebanese herbs
and spices.
225
00:10:32,220 --> 00:10:33,500
Rice and lamb.
226
00:10:33,500 --> 00:10:36,580
We're making room for
the stuffing.
227
00:10:36,580 --> 00:10:39,340
It's a fine line between
stuffing an eggplant
228
00:10:39,340 --> 00:10:41,580
and it feeling Greek
or feeling Lebanese.
229
00:10:41,580 --> 00:10:45,820
So I'm going to make them
distinctively Lebanese...
230
00:10:45,820 --> 00:10:47,940
Pomegranate juice.
231
00:10:47,940 --> 00:10:50,420
..by just balancing
of the spices...
232
00:10:50,420 --> 00:10:53,260
Oh, come on.
Trust your palate, Lydia.
233
00:10:53,260 --> 00:10:56,540
..use cumin, coriander,
mint and Aleppo pepper.
234
00:10:56,540 --> 00:10:57,540
Oh, harissa.
235
00:10:59,420 --> 00:11:01,020
Hi, Lydia.
Hi, Poh. How are you?
236
00:11:01,020 --> 00:11:03,340
Are you taking us to Lebanon
with eggplant?
237
00:11:03,340 --> 00:11:04,380
I hope so.
238
00:11:04,380 --> 00:11:05,940
Tell us what you're making.
239
00:11:05,940 --> 00:11:08,420
I'm stuffing my eggplant
with a lamb mixture...
240
00:11:08,420 --> 00:11:09,820
Oh, nice!
241
00:11:09,820 --> 00:11:12,540
..and lots and lots of herbs
and a little bit of rice.
242
00:11:12,540 --> 00:11:14,980
This sounds like
it's right up your wheelhouse.
243
00:11:14,980 --> 00:11:16,900
Why are you not looking
incredibly confident?
244
00:11:16,900 --> 00:11:19,500
I think we just have to accept
that this might be my face.
245
00:11:21,060 --> 00:11:23,700
Are you feeling confident?
I am feeling confident.
246
00:11:23,700 --> 00:11:26,260
I'm just, time-wise,
very nervous.
247
00:11:26,260 --> 00:11:27,860
Yeah.
I'm worried about it roasting
248
00:11:27,860 --> 00:11:29,340
for long enough
and it being tender.
249
00:11:29,340 --> 00:11:30,940
You do not want undercooked
eggplant.
250
00:11:30,940 --> 00:11:32,740
You want that beautiful silky
texture
251
00:11:32,740 --> 00:11:34,740
and you want that seamless bite.
252
00:11:34,740 --> 00:11:36,460
But these are your flavours.
You can do it.
253
00:11:36,460 --> 00:11:39,620
Yeah. I'm hoping I will pack
a flavour bomb today.
254
00:11:39,620 --> 00:11:42,260
A Lebanese flavour bomb.
Right, well, good luck.
255
00:11:42,260 --> 00:11:44,380
Thank you, Poh.
256
00:11:44,380 --> 00:11:45,780
In a normal cook,
257
00:11:45,780 --> 00:11:48,540
you would let this eggplant be
in the oven
258
00:11:48,540 --> 00:11:50,060
for well over an hour or two.
259
00:11:50,060 --> 00:11:52,020
I don't have that time today,
260
00:11:52,020 --> 00:11:55,020
so I'm going to crank up
the oven a little bit.
261
00:11:55,020 --> 00:11:57,540
Alright, my little babies,
braise away.
262
00:12:02,820 --> 00:12:05,500
Centre, centre, centre, centre.
263
00:12:05,500 --> 00:12:07,900
Give it everything you've got!
264
00:12:07,900 --> 00:12:09,780
60 minutes to go.
265
00:12:09,780 --> 00:12:12,140
ANDY: Here we go, everybody!
Time to move!
266
00:12:12,140 --> 00:12:13,700
Let's go, Dot!
267
00:12:17,900 --> 00:12:21,500
DOT: I love eating Italian food
and I love cooking it as well.
268
00:12:21,500 --> 00:12:23,940
So I am doing Italian today
269
00:12:23,940 --> 00:12:26,340
and my hero ingredient is
tomato.
270
00:12:26,340 --> 00:12:28,220
Pull this together.
271
00:12:28,220 --> 00:12:32,660
So I'm making a spinach
and basil ricotta-filled pasta
272
00:12:32,660 --> 00:12:36,820
with a beautiful tomato
nduja sauce.
273
00:12:36,820 --> 00:12:39,060
I've made this all before -
at home, though,
274
00:12:39,060 --> 00:12:42,140
which is much more relaxing
than the MasterChef kitchen.
275
00:12:43,940 --> 00:12:45,340
I'm doing a Lebanese dish,
276
00:12:45,340 --> 00:12:48,740
and my feature ingredient
is eggplant.
277
00:12:48,740 --> 00:12:53,060
So I'm making
a loaded eggplant dip
278
00:12:53,060 --> 00:12:54,540
with hummus and flatbread.
279
00:12:54,540 --> 00:12:57,140
Go on! Puff!
I'm cooking Mexican.
280
00:12:57,140 --> 00:13:00,100
I'm using the corn.
I'm going to do birria tacos.
281
00:13:03,060 --> 00:13:05,260
Read and weep!
Oh, hell, yeah, Luke.
282
00:13:05,260 --> 00:13:06,500
I'm hoping that today,
283
00:13:06,500 --> 00:13:09,460
my dish doesn't just get me
through elimination,
284
00:13:09,460 --> 00:13:11,460
but actually blows the rest of
the Mexican dishes
285
00:13:11,460 --> 00:13:13,180
out of the water.
286
00:13:13,180 --> 00:13:15,500
JACKIE: I'm feeling good.
287
00:13:15,500 --> 00:13:17,820
Today, I'm cooking Japanese,
288
00:13:17,820 --> 00:13:20,700
and I'm going to be doing
a miso pumpkin cake.
289
00:13:20,700 --> 00:13:22,260
It's not super strong.
290
00:13:22,260 --> 00:13:24,940
The cake is composed
of a miso sponge cake
291
00:13:24,940 --> 00:13:27,380
with miso cream,
a pumpkin cream,
292
00:13:27,380 --> 00:13:30,500
and an umeboshi plum jam.
293
00:13:30,500 --> 00:13:32,860
Japanese cakes are
traditionally very simple
294
00:13:32,860 --> 00:13:34,260
but very beautiful as well.
295
00:13:35,340 --> 00:13:40,100
They're always very light
and definitely not too sweet.
296
00:13:41,820 --> 00:13:43,860
I've just got the cake
in the oven.
297
00:13:43,860 --> 00:13:46,340
Is it, like, carrot-cake vibe
with the pumpkin?
298
00:13:46,340 --> 00:13:48,060
No, I'm just going to make
a pumpkin cream.
299
00:13:48,060 --> 00:13:49,500
Oh, yeah.
300
00:13:49,500 --> 00:13:51,380
And now I'm going to focus on
the creams.
301
00:13:53,340 --> 00:13:54,500
Is this the miso cream?
302
00:13:54,500 --> 00:13:56,980
Yeah. Quite savoury.
303
00:13:56,980 --> 00:13:58,780
It is quite savoury.
Yeah.
304
00:13:58,780 --> 00:14:00,780
I thought it was going to be
a pumpkin cream.
305
00:14:00,780 --> 00:14:03,060
Both. It's going to have both.
Double cream?
306
00:14:03,060 --> 00:14:05,020
Yeah. Double cream. Yeah.
307
00:14:05,020 --> 00:14:07,620
Alright.
The one thing I will say
308
00:14:07,620 --> 00:14:10,060
is think about
how flavours carry.
309
00:14:10,060 --> 00:14:12,060
We really need to know this
is Japanese
310
00:14:12,060 --> 00:14:14,380
and be able to taste the miso
against that pumpkin as well.
311
00:14:14,380 --> 00:14:15,740
Yeah...
Keep tasting.
312
00:14:15,740 --> 00:14:17,100
Yeah.
313
00:14:20,860 --> 00:14:22,620
I'm starting to feel really
nervous.
314
00:14:22,620 --> 00:14:25,380
I need to make sure that
pumpkin's not overpowering.
315
00:14:25,380 --> 00:14:27,020
The start of this challenge,
316
00:14:27,020 --> 00:14:29,140
I decided not
to play my immunity pin.
317
00:14:29,140 --> 00:14:32,540
So you need to be able to taste
the miso
318
00:14:32,540 --> 00:14:35,700
so that the cake transports
the judges to Japan...
319
00:14:35,700 --> 00:14:38,500
Um... What do we want to do?
320
00:14:38,500 --> 00:14:40,420
..otherwise,
I could be going home.
321
00:14:52,700 --> 00:14:54,500
I'm feeling a bit nervous.
322
00:14:55,820 --> 00:14:58,140
I'm just trying to stay calm.
323
00:14:58,140 --> 00:15:00,580
The balance of the miso
and pumpkin cream for my cake
324
00:15:00,580 --> 00:15:02,340
needs to be so right,
325
00:15:02,340 --> 00:15:05,060
so that pumpkin, it's not
overpowering on the miso.
326
00:15:05,060 --> 00:15:07,620
I need to concentrate
on getting the balance right.
327
00:15:08,820 --> 00:15:11,060
But I've chosen not
to play my pin today
328
00:15:11,060 --> 00:15:13,660
because I really want
to back myself,
329
00:15:13,660 --> 00:15:15,420
and so I really want
to trust my instincts.
330
00:15:16,460 --> 00:15:18,140
I just need to keep moving.
331
00:15:18,140 --> 00:15:20,100
So, I add more miso in it.
332
00:15:20,100 --> 00:15:22,060
I don't want to punish them
with miso either.
333
00:15:25,020 --> 00:15:26,540
That's miso.
334
00:15:26,540 --> 00:15:28,140
I can definitely taste
the saltiness,
335
00:15:28,140 --> 00:15:30,100
but I don't want it
to be overpowering
336
00:15:30,100 --> 00:15:31,700
because there will be layers
of miso in the cake too.
337
00:15:31,700 --> 00:15:32,740
It's actually lovely.
338
00:15:32,740 --> 00:15:35,180
I'm happy with the balance
of it.
339
00:15:35,180 --> 00:15:38,020
When the judges taste my dish,
I'm really hoping it takes them
340
00:15:38,020 --> 00:15:40,260
to a little tea house in Japan.
341
00:15:40,260 --> 00:15:41,340
Yay!
342
00:15:43,420 --> 00:15:47,140
OK, guys, don't be
the one to go home.
343
00:15:47,140 --> 00:15:50,700
You have 45 minutes left to go.
344
00:15:50,700 --> 00:15:53,100
ANDY: Come on!
Push, guys, push!
345
00:15:58,140 --> 00:16:00,020
Smash that lemongrass, Aaron.
346
00:16:01,180 --> 00:16:03,260
AARON: I chose Vietnamese,
and I'm quite happy
347
00:16:03,260 --> 00:16:05,820
with the ingredient that I got,
which was lemongrass.
348
00:16:05,820 --> 00:16:08,540
I'm trying to make
a Vietnamese lemongrass chicken.
349
00:16:10,580 --> 00:16:12,580
I've picked Mexico,
and the ingredient is corn,
350
00:16:12,580 --> 00:16:15,460
so I'm going to make
beef quesadillas
351
00:16:15,460 --> 00:16:17,660
with a corn salsa.
352
00:16:17,660 --> 00:16:19,980
Quesadillas use a lot
of the spices that I like
353
00:16:19,980 --> 00:16:22,860
in Nigerian food,
and so I hope I do it well.
354
00:16:24,020 --> 00:16:28,420
Today I chose Italy,
so I'm doing tomatoes.
355
00:16:28,420 --> 00:16:30,740
I'm gonna feature that
in a seafood marinara.
356
00:16:30,740 --> 00:16:33,780
So, I've got prawns, mussels,
pipis, scallops,
357
00:16:33,780 --> 00:16:35,620
and also those beautiful
cherry tomatoes
358
00:16:35,620 --> 00:16:38,220
in there as well.
Just got to go.
359
00:16:38,220 --> 00:16:41,860
Today I chose Mexican,
and I have to feature corn.
360
00:16:41,860 --> 00:16:46,100
I'm cooking Mexican tacos
with a pork...
361
00:16:47,300 --> 00:16:49,900
"With a pork." (LAUGHS)
362
00:16:49,900 --> 00:16:52,540
I'm working on my corn salsa.
363
00:16:52,540 --> 00:16:54,860
Like, corn in every element.
364
00:16:54,860 --> 00:16:56,460
I was, like,
"I'm just going corny,
365
00:16:56,460 --> 00:16:58,020
"like, everything."
366
00:16:58,020 --> 00:17:00,100
PAT: Hey, Vinnie, have you got
olive oil?
367
00:17:00,100 --> 00:17:02,180
Here.
Legend. Thanks so much.
368
00:17:02,180 --> 00:17:03,700
I picked Italian,
369
00:17:03,700 --> 00:17:05,980
so the hero ingredient today
is tomatoes,
370
00:17:05,980 --> 00:17:08,300
which is, you know,
classic Italian.
371
00:17:08,300 --> 00:17:12,140
So, I'm doing a cavolo nero
and ricotta tortellini...
372
00:17:13,380 --> 00:17:15,420
..and that'll be
in a tomato water.
373
00:17:15,420 --> 00:17:17,700
Tomato water, I find,
is a really beautiful element.
374
00:17:17,700 --> 00:17:19,940
It's really simple to make,
actually.
375
00:17:19,940 --> 00:17:23,860
You just get tomatoes in season
and beautifully ripe and sweet.
376
00:17:23,860 --> 00:17:25,620
Today, I'm going to put
a bit of cucumber
377
00:17:25,620 --> 00:17:26,900
and just a little bit of chilli,
378
00:17:26,900 --> 00:17:28,180
so there's
a bit of a hum of heat.
379
00:17:28,180 --> 00:17:30,620
Whoa! That is a full blender.
380
00:17:31,740 --> 00:17:33,980
And you just blend them down,
381
00:17:33,980 --> 00:17:35,860
and then you just need
to make sure
382
00:17:35,860 --> 00:17:37,660
that you strain it really well
383
00:17:37,660 --> 00:17:38,980
so when you pour it in,
384
00:17:38,980 --> 00:17:41,300
it's crystal clear in the bowl.
385
00:17:41,300 --> 00:17:42,340
Yeah, super happy.
386
00:17:42,340 --> 00:17:43,860
I think it's a bit more
of a modern take
387
00:17:43,860 --> 00:17:46,060
on a classic
flavour combination.
388
00:17:46,060 --> 00:17:48,220
So, I've just got
to bring it together.
389
00:17:48,220 --> 00:17:50,660
A lot of pastas.
I know, isn't it?
390
00:17:50,660 --> 00:17:52,580
You've got to do
what you've got to do.
391
00:17:52,580 --> 00:17:54,460
Well, I think we're all
making ricotta,
392
00:17:54,460 --> 00:17:55,660
and we're all making pasta.
Yeah, I know.
393
00:17:55,660 --> 00:17:57,620
It's a good combination.
Battle of the pasta.
394
00:17:57,620 --> 00:17:59,220
It's a good combination,
you know.
395
00:17:59,220 --> 00:18:00,660
I know. You can't beat
the classics.
396
00:18:04,100 --> 00:18:07,540
It's never fun to cook
an elimination,
397
00:18:07,540 --> 00:18:10,220
but I am feeling excited
398
00:18:10,220 --> 00:18:13,620
because I've got
my favourite cuisine.
399
00:18:13,620 --> 00:18:16,260
My family, my girls, my husband,
400
00:18:16,260 --> 00:18:18,700
we always love eating
Mexican food.
401
00:18:20,500 --> 00:18:21,980
Yes.
402
00:18:21,980 --> 00:18:25,460
When I came to Australia,
the first time we went out
403
00:18:25,460 --> 00:18:27,620
was actually
a Mexican restaurant.
404
00:18:27,620 --> 00:18:29,100
Let's do one more.
405
00:18:29,100 --> 00:18:31,020
My girls love tacos...
406
00:18:31,020 --> 00:18:31,980
OK?
407
00:18:31,980 --> 00:18:35,140
..so today I'm going
to be making prawn corn tacos
408
00:18:35,140 --> 00:18:36,540
with corns three ways.
409
00:18:37,580 --> 00:18:39,980
So, I'm going
to incorporate prawns
410
00:18:39,980 --> 00:18:42,820
in a fried corn salsa.
411
00:18:42,820 --> 00:18:46,380
I'm going to incorporate corns
in a fresh, smoky salsa.
412
00:18:46,380 --> 00:18:49,740
And I'm gonna incorporate it
in the flour as well.
413
00:18:51,780 --> 00:18:53,780
I feel like it's highly
ambitious today
414
00:18:53,780 --> 00:18:55,820
doing corn three ways.
415
00:18:55,820 --> 00:18:57,860
Just so many elements
in this dish
416
00:18:57,860 --> 00:19:01,740
that I've got to do everything
in a sequence and get it right.
417
00:19:01,740 --> 00:19:03,820
Kanika, you got this! Let's go!
418
00:19:07,540 --> 00:19:09,140
ANDY: We've given them cuisines
419
00:19:09,140 --> 00:19:11,860
that have
a very, very solid foundation.
420
00:19:11,860 --> 00:19:14,340
And then we've given them
very simple,
421
00:19:14,340 --> 00:19:16,260
quintessential ingredients...
JEANÐCHRISTOPHE: Yeah.
422
00:19:16,260 --> 00:19:17,540
..from that country.
423
00:19:17,540 --> 00:19:19,580
I'm a little bit worried
about everyone
424
00:19:19,580 --> 00:19:20,700
who's doing Mexican...
425
00:19:20,700 --> 00:19:22,020
Keep an eye on my corn.
426
00:19:22,020 --> 00:19:23,700
Copy that.
Ah, yes.
427
00:19:23,700 --> 00:19:25,420
Because it's
just one of those cuisines
428
00:19:25,420 --> 00:19:28,100
that tends to go cliche
very easily.
429
00:19:28,100 --> 00:19:29,460
I feel like Annabel's got it.
430
00:19:29,460 --> 00:19:31,980
She's doing these beautiful
seared scallops
431
00:19:31,980 --> 00:19:34,100
with a roasted-corn butter.
432
00:19:34,100 --> 00:19:36,780
And then she's got, like,
a salsa macha on top.
433
00:19:36,780 --> 00:19:38,180
Oh!
Mmm.
Yes.
434
00:19:38,180 --> 00:19:39,980
Do you know what she's also
not doing
435
00:19:39,980 --> 00:19:41,660
that everyone else
on Team Mexico is?
436
00:19:41,660 --> 00:19:43,420
Tortillas.
437
00:19:43,420 --> 00:19:44,780
Yes.
Yeah.
438
00:19:44,780 --> 00:19:46,980
Gone straight to tortillas.
439
00:19:46,980 --> 00:19:48,740
I think Mexico is a tricky one.
440
00:19:48,740 --> 00:19:52,180
I think people underestimate
that cuisine,
441
00:19:52,180 --> 00:19:53,980
how complex it is.
Yep.
442
00:19:55,380 --> 00:19:56,620
Get in the zone
443
00:19:56,620 --> 00:19:58,620
'cause you've only
got 30 minutes to go!
444
00:19:58,620 --> 00:20:01,380
(CHEERING AND APPLAUSE)
445
00:20:03,900 --> 00:20:05,900
(GROANS)
446
00:20:07,420 --> 00:20:10,740
My eggplants with the stuffing
are roasting in the oven.
447
00:20:10,740 --> 00:20:14,100
Now I'm making
the yoghurt tahini dressing.
448
00:20:16,940 --> 00:20:19,140
And I'm just going to fry off
some pine nuts
449
00:20:19,140 --> 00:20:22,300
with a ghee kind of dressing
as a crunch element.
450
00:20:22,300 --> 00:20:25,220
So, I'm just trying to balance
the flavours at the moment.
451
00:20:25,220 --> 00:20:26,980
My eggplants are...
452
00:20:29,900 --> 00:20:31,260
One second.
453
00:20:32,380 --> 00:20:34,300
Ah, Jesus.
454
00:20:34,300 --> 00:20:36,860
I can... I can... I can smell.
455
00:20:36,860 --> 00:20:38,860
CASPER: Something's burning.
456
00:20:38,860 --> 00:20:41,260
Oh, dear Lord.
457
00:20:41,260 --> 00:20:43,980
It's just taken too much colour
on top.
458
00:20:45,500 --> 00:20:48,220
The colour on these eggplants
is worrying me
459
00:20:48,220 --> 00:20:49,700
'cause they haven't
been in long enough
460
00:20:49,700 --> 00:20:51,220
for that rice to cook.
461
00:20:51,220 --> 00:20:52,820
I have to turn that oven down.
462
00:20:52,820 --> 00:20:53,860
Oh!
463
00:20:53,860 --> 00:20:56,620
It's a tricky balance
to get right. Um...
464
00:20:57,620 --> 00:20:59,700
So, I'm just going
to pop it back in the oven
465
00:20:59,700 --> 00:21:00,820
and cross my fingers.
466
00:21:00,820 --> 00:21:02,180
(SIGHS)
467
00:21:03,460 --> 00:21:04,980
Ah, Jesus.
468
00:21:12,740 --> 00:21:14,780
Do not take your foot
off the gas.
469
00:21:14,780 --> 00:21:17,180
You have 15 minutes to go!
470
00:21:17,180 --> 00:21:18,540
(CHEERING AND APPLAUSE)
ALYONA: Go, guys!
471
00:21:18,540 --> 00:21:20,580
GRACE: Come on! Keep pushing.
472
00:21:25,340 --> 00:21:27,140
Things are looking alright.
473
00:21:27,140 --> 00:21:30,140
That's the basil-ricotta
filling.
474
00:21:30,140 --> 00:21:32,020
I'm pretty happy with
the texture of my pasta dough.
475
00:21:32,020 --> 00:21:33,620
Vinnie, when are you
starting your sauce?
476
00:21:33,620 --> 00:21:35,540
It's in the oven.
Oh, OK. Phew!
477
00:21:35,540 --> 00:21:37,060
(LAUGHS)
478
00:21:37,060 --> 00:21:38,740
I hope this dish saves me
from elimination.
479
00:21:38,740 --> 00:21:40,900
My nonna would be very,
very angry at me
480
00:21:40,900 --> 00:21:43,020
that I go home on a tomato
challenge and I've made pasta.
481
00:21:43,020 --> 00:21:44,820
She'd be like,
"Are you for real?"
482
00:21:44,820 --> 00:21:47,660
PETRO: So I've got most
of my elements done
483
00:21:47,660 --> 00:21:50,300
for my Lebanese
loaded-eggplant dip.
484
00:21:50,300 --> 00:21:51,740
Now it's really
just the flatbread.
485
00:21:51,740 --> 00:21:53,020
What is that?
486
00:21:53,020 --> 00:21:54,980
I'm just frying some
pita chips.
487
00:21:54,980 --> 00:21:56,660
Pita chips?
Yeah.
488
00:21:56,660 --> 00:21:58,220
Oh, hell, yeah!
ALYONA: Yes!
489
00:22:00,820 --> 00:22:02,380
LUCY: I feel OK.
490
00:22:02,380 --> 00:22:03,500
My pressure cooker is done
491
00:22:03,500 --> 00:22:06,420
with my beef
and lemongrass soup,
492
00:22:06,420 --> 00:22:07,820
which I'm just gonna put on
the stove
493
00:22:07,820 --> 00:22:10,380
and start balancing
those flavours.
494
00:22:10,380 --> 00:22:12,060
Today, is all
about that lemongrass,
495
00:22:12,060 --> 00:22:14,380
so I really want to make sure
that's shining through.
496
00:22:14,380 --> 00:22:16,220
OLAOLU: I have my corn salsa,
497
00:22:16,220 --> 00:22:19,020
and my quesadilla filling
is in the pan.
498
00:22:19,020 --> 00:22:21,980
Hitting the brief
is authentic Mexican,
499
00:22:21,980 --> 00:22:23,340
has corn and tastes good,
500
00:22:23,340 --> 00:22:25,500
so I want to make sure
I get that right.
501
00:22:29,420 --> 00:22:31,740
I'm having such
a good time today.
502
00:22:31,740 --> 00:22:35,060
Like, this is food
that I love to cook.
503
00:22:35,060 --> 00:22:37,660
Mexican flavours
and just, like, beautiful corn.
504
00:22:37,660 --> 00:22:39,060
Think I've got corn in my tooth.
505
00:22:39,060 --> 00:22:40,540
The corn sauce is tasting good.
506
00:22:40,540 --> 00:22:41,820
I'm just balancing it now.
507
00:22:41,820 --> 00:22:44,100
And I want to get it,
like, super-duper smooth,
508
00:22:44,100 --> 00:22:46,100
so I'll pass it through a sieve.
509
00:22:46,100 --> 00:22:48,780
I need to get my scallops
cooked, and then I just need
510
00:22:48,780 --> 00:22:50,980
to, like, give my chilli
salsa macha just a bit of love.
511
00:22:50,980 --> 00:22:53,020
And then I think we're good.
512
00:22:53,020 --> 00:22:54,900
Salsa macha is something
that I came across
513
00:22:54,900 --> 00:22:55,980
in my travels in Mexico,
514
00:22:55,980 --> 00:22:58,180
and I am obsessed with it.
515
00:22:58,180 --> 00:23:00,980
It's got, like, peanuts
and Mexican chilli.
516
00:23:00,980 --> 00:23:02,420
It's so good.
517
00:23:02,420 --> 00:23:04,220
I don't even just put it
on my Mexican dishes.
518
00:23:04,220 --> 00:23:06,260
I put it in, like, nearly
everything.
519
00:23:06,260 --> 00:23:07,980
Like, poke bowl,
add some salsa macha.
520
00:23:07,980 --> 00:23:10,380
Dumplings, add some salsa macha.
It's unreal.
521
00:23:11,580 --> 00:23:13,260
Moment of truth.
522
00:23:16,780 --> 00:23:17,940
(COUGHS)
523
00:23:20,220 --> 00:23:21,380
Yeah. Like...
524
00:23:22,620 --> 00:23:23,860
Oh!
525
00:23:23,860 --> 00:23:25,180
(CHUCKLES)
526
00:23:26,220 --> 00:23:28,140
Oh, wow. You did buckwheat?
Yeah, yeah, yeah.
527
00:23:28,140 --> 00:23:29,220
Yeah, I did buckwheat soba.
528
00:23:29,220 --> 00:23:30,620
Can I have one?
Yeah, sure.
529
00:23:30,620 --> 00:23:32,380
I think they're pretty bounce.
530
00:23:36,340 --> 00:23:38,940
I am making my Japanese dish
for jibu-ni,
531
00:23:38,940 --> 00:23:41,020
and I'm going to hero miso.
532
00:23:41,020 --> 00:23:43,380
So, the broth is very ducky
at the moment,
533
00:23:43,380 --> 00:23:47,180
so I've just added it
to the dashi, made from bonito.
534
00:23:47,180 --> 00:23:49,020
And now I just have to do
a lot of seasoning
535
00:23:49,020 --> 00:23:50,980
and then add in the miso.
536
00:23:50,980 --> 00:23:54,580
I am trying to season this broth
to perfection
537
00:23:54,580 --> 00:23:56,580
because I have
this black apron on.
538
00:23:56,580 --> 00:23:58,260
Go, Em! Nice work, Em.
539
00:23:58,260 --> 00:23:59,860
Miso happy! (CLAPS)
540
00:23:59,860 --> 00:24:01,540
And I'm spooning tablespoons,
541
00:24:01,540 --> 00:24:05,260
and slowly incorporating
my miso into my combined stock.
542
00:24:06,460 --> 00:24:07,860
I really need to make sure
543
00:24:07,860 --> 00:24:11,180
that this broth delivers them
to Japan.
544
00:24:13,660 --> 00:24:15,100
Bring it together.
545
00:24:15,100 --> 00:24:16,740
Ten minutes to go!
546
00:24:16,740 --> 00:24:19,500
(CHEERING AND APPLAUSE)
GRACE: Push, guys!
547
00:24:19,500 --> 00:24:21,620
CASPER: Let's go, guys!
Let's go, guys!
548
00:24:21,620 --> 00:24:23,500
Let's go guys!
Faster!
549
00:24:24,940 --> 00:24:28,740
ALYONA: You've got this.
Yeah, Oalalu! Woo!
550
00:24:28,740 --> 00:24:30,940
Keep tasting everything, guys.
551
00:24:36,700 --> 00:24:38,420
LYDIA: It's not quite there yet.
552
00:24:38,420 --> 00:24:40,620
I'm at the mercy
of the rice grain again.
553
00:24:40,620 --> 00:24:41,740
(CHUCKLES)
554
00:24:43,740 --> 00:24:45,540
KANIKA: How much time
do we have?
555
00:24:45,540 --> 00:24:47,060
Not long.
556
00:24:47,060 --> 00:24:49,580
I look up at the clock,
and I'm like, "Oh, my God."
557
00:24:49,580 --> 00:24:51,100
I've lost the track of time.
558
00:24:51,100 --> 00:24:53,660
I just need to roll my tortillas
559
00:24:53,660 --> 00:24:57,460
and just need to fry
my prawns in the sauce.
560
00:24:57,460 --> 00:25:00,580
I've got my prawns marinated
for my prawn tacos
561
00:25:00,580 --> 00:25:01,980
with corn three ways.
562
00:25:01,980 --> 00:25:04,460
I've got my fresh salsa.
563
00:25:04,460 --> 00:25:05,940
I've got my smoked salsa.
564
00:25:06,940 --> 00:25:09,220
And I've got
my marinated onions.
565
00:25:11,700 --> 00:25:14,340
But I haven't even
started my tortillas.
566
00:25:16,940 --> 00:25:19,100
And I start rolling
my tortillas.
567
00:25:24,340 --> 00:25:27,220
Oh, my God,
it's not coming together.
568
00:25:27,220 --> 00:25:28,660
It's not working.
569
00:25:30,140 --> 00:25:31,180
Oh, my God.
570
00:25:33,900 --> 00:25:36,460
Oh, no. No. No.
571
00:25:36,460 --> 00:25:39,860
OK, guys, five minutes to go!
572
00:25:39,860 --> 00:25:41,780
Home stretch, everybody!
Push it, push it!
573
00:25:41,780 --> 00:25:42,900
Come on.
574
00:25:42,900 --> 00:25:45,260
KANIKA: I've started
to really panic.
575
00:25:45,260 --> 00:25:47,180
I can't serve a taco
without a taco.
576
00:25:49,940 --> 00:25:51,740
It's not...
577
00:25:51,740 --> 00:25:53,300
It's not coming together.
578
00:25:54,340 --> 00:25:55,460
Oh.
579
00:25:56,780 --> 00:25:58,420
Oh, no.
You got this, Kanika. Breathe.
580
00:25:58,420 --> 00:26:00,100
Let's go, Kanika.
Breathe.
581
00:26:01,260 --> 00:26:04,020
I'm gone, I'm gone,
I'm gone, I'm gone.
582
00:26:04,020 --> 00:26:05,180
I'm gone.
583
00:26:14,100 --> 00:26:15,860
Now is not the time for doubt.
584
00:26:15,860 --> 00:26:17,820
You've only got
three minutes to go!
585
00:26:17,820 --> 00:26:20,420
GRACE: Three minutes, guys.
Come on.
586
00:26:20,420 --> 00:26:22,380
Push, guys, push!
587
00:26:22,380 --> 00:26:25,780
MIIN: Get it on the plate!
Get it on the plate!
588
00:26:25,780 --> 00:26:28,020
(GASPS) They look beautiful,
Pat.
589
00:26:28,020 --> 00:26:29,860
(LAUGHS)
590
00:26:29,860 --> 00:26:31,060
PAT: I believe I have celebrated
591
00:26:31,060 --> 00:26:33,100
the main component of the dish,
today being tomatoes.
592
00:26:33,100 --> 00:26:35,820
I've got the beautiful
dressed tomatoes on the plate.
593
00:26:37,060 --> 00:26:39,420
But the big moment will be
when the tomato water
594
00:26:39,420 --> 00:26:40,860
is poured onto the tortellini.
595
00:26:40,860 --> 00:26:42,340
Yeah, I'm really happy.
596
00:26:42,340 --> 00:26:44,220
I've just got
to bring it together.
597
00:26:44,220 --> 00:26:45,500
When the judges taste my dish,
598
00:26:45,500 --> 00:26:47,860
I'm really hoping
that they get that beautiful,
599
00:26:47,860 --> 00:26:50,180
fresh, vibrant tomato flavour.
600
00:26:50,180 --> 00:26:51,780
It's sweet and tangy.
601
00:26:51,780 --> 00:26:53,940
And then,
as that starts to dissipate,
602
00:26:53,940 --> 00:26:56,060
they'll taste the basil,
which will come through
603
00:26:56,060 --> 00:26:57,660
in the fat of the oil.
604
00:26:57,660 --> 00:26:59,420
Yeah,
I think I've done enough today.
605
00:27:02,620 --> 00:27:04,820
JACKIE: Japanese cakes are
traditionally very beautiful.
606
00:27:04,820 --> 00:27:06,660
CASPER: Oh, Jackie, good piping.
607
00:27:06,660 --> 00:27:10,220
I'm piping the cake, alternating
between the miso cream
608
00:27:10,220 --> 00:27:11,660
and the pumpkin cream,
609
00:27:11,660 --> 00:27:14,460
and adding dots
of the umeboshi jam as well.
610
00:27:14,460 --> 00:27:16,620
ALYONA: Jackie,
that looks amazing.
611
00:27:16,620 --> 00:27:18,740
I've chosen not
to play my pin today.
612
00:27:19,980 --> 00:27:22,020
I know that my spot
in the competition
613
00:27:22,020 --> 00:27:24,780
and everything
is riding on this cake,
614
00:27:24,780 --> 00:27:27,140
but this is the vision
that I had for the cake...
615
00:27:27,140 --> 00:27:28,460
Oh, my gosh.
616
00:27:28,460 --> 00:27:30,260
..and so I hope
the judges love it.
617
00:27:33,260 --> 00:27:34,860
LYDIA: OK.
618
00:27:34,860 --> 00:27:36,580
Pull you out.
619
00:27:36,580 --> 00:27:38,020
My biggest concern was whether
620
00:27:38,020 --> 00:27:40,100
the rice is going
to cook in time,
621
00:27:40,100 --> 00:27:43,100
so I've cooked it
for as long as possible.
622
00:27:43,100 --> 00:27:44,780
Just the top bits are crispy,
623
00:27:44,780 --> 00:27:47,700
so I'm just scraping off
the top bits.
624
00:27:47,700 --> 00:27:50,340
I scrape the charred top off,
625
00:27:50,340 --> 00:27:53,300
just to reveal the more tender
stuffing inside.
626
00:27:53,300 --> 00:27:56,180
And the tahini yoghurt dressing.
627
00:27:56,180 --> 00:27:58,100
OK, I think I'm happy.
628
00:27:58,100 --> 00:27:59,220
Pine nuts.
629
00:27:59,220 --> 00:28:00,460
Oh, my God.
630
00:28:00,460 --> 00:28:02,620
That eggplant is front
and centre on the plate,
631
00:28:02,620 --> 00:28:04,820
with the lamb and rice stuffing.
632
00:28:04,820 --> 00:28:07,620
I just really need it
to be cooked perfectly.
633
00:28:11,820 --> 00:28:13,980
30 seconds left to go!
634
00:28:13,980 --> 00:28:16,140
(CHEERING AND APPLAUSE)
30 seconds, guys. Come on!
635
00:28:16,140 --> 00:28:17,420
You've got this!
636
00:28:17,420 --> 00:28:18,940
Push, push!
637
00:28:18,940 --> 00:28:20,940
Get it on the plate, guys!
638
00:28:20,940 --> 00:28:22,700
Oh, my God.
You've got this, Kanika.
639
00:28:22,700 --> 00:28:24,980
I don't have...
You've got this Kanika.
640
00:28:24,980 --> 00:28:27,300
Get it on the plate.
I don't have my tortillas.
641
00:28:29,780 --> 00:28:32,700
I wanted to do prawn tacos
with corn three ways.
642
00:28:32,700 --> 00:28:33,820
Oh, my God.
643
00:28:33,820 --> 00:28:37,340
I've got two types of corns,
crispy and fresh,
644
00:28:37,340 --> 00:28:38,860
and I've got prawns.
645
00:28:40,540 --> 00:28:41,860
I feel devastated.
646
00:28:41,860 --> 00:28:44,780
I know not having a tortilla
on the plate
647
00:28:44,780 --> 00:28:46,460
might put me in the risk.
648
00:28:48,900 --> 00:28:51,980
We are all said and done,
in ten...
649
00:28:51,980 --> 00:28:54,220
JUDGES: Nine, eight,
650
00:28:54,220 --> 00:28:57,380
seven, six, five,
651
00:28:57,380 --> 00:29:00,460
four, three, two,
652
00:29:00,460 --> 00:29:02,380
one!
That is it!
653
00:29:02,380 --> 00:29:05,260
(CHEERING AND APPLAUSE)
Great work, everyone.
654
00:29:05,260 --> 00:29:06,860
Nice work, guys!
655
00:29:10,300 --> 00:29:12,220
LUKE: Oh, you did amazing.
656
00:29:12,220 --> 00:29:13,700
Well done.
Well done.
657
00:29:15,140 --> 00:29:16,340
Ooh-ah!
658
00:29:16,340 --> 00:29:17,660
(EXHALES HEAVILY)
659
00:29:23,940 --> 00:29:25,220
SOFIA: You chose a cuisine,
660
00:29:25,220 --> 00:29:27,820
and we gave you the ingredient
you had to feature.
661
00:29:28,860 --> 00:29:31,500
On the line is your spot
in the competition.
662
00:29:33,060 --> 00:29:35,660
The first dish we'd like
to taste belongs to...
663
00:29:38,380 --> 00:29:39,620
..Annabel.
664
00:29:39,620 --> 00:29:40,860
(CHEERING AND APPLAUSE)
665
00:29:49,140 --> 00:29:50,900
Annabel, you had to cook
Mexican.
666
00:29:50,900 --> 00:29:52,940
You had to feature corn.
What have you made?
667
00:29:54,140 --> 00:29:55,740
I have made
some seared scallops...
668
00:29:57,180 --> 00:29:59,340
..with a corn butter
669
00:29:59,340 --> 00:30:01,300
and a salsa macha.
670
00:30:02,660 --> 00:30:03,860
They look epic.
Oh, yeah.
671
00:30:03,860 --> 00:30:05,060
They look amazing.
Do they?
672
00:30:05,060 --> 00:30:06,700
They look really, really cool.
Thank you.
673
00:30:06,700 --> 00:30:07,700
But...
674
00:30:09,220 --> 00:30:11,500
..three was a very
interesting choice.
675
00:30:12,620 --> 00:30:14,180
Oh, true!
676
00:30:30,580 --> 00:30:32,020
Dammit, I wish I had
a full one.
677
00:30:32,020 --> 00:30:34,220
Yeah. Or a full seven.
678
00:30:35,620 --> 00:30:37,180
Absolute belter.
679
00:30:38,940 --> 00:30:40,380
You know, that salsa macha,
680
00:30:40,380 --> 00:30:43,780
it's got a beautiful
background of smokiness
681
00:30:43,780 --> 00:30:45,860
from that chipotle powder.
682
00:30:45,860 --> 00:30:48,140
The cook on the scallop -
ripping.
683
00:30:48,140 --> 00:30:50,700
That lovely corn -
that's the thing.
684
00:30:50,700 --> 00:30:52,700
Because the corn
and the salsa macha just
685
00:30:52,700 --> 00:30:54,980
play so well against each other.
686
00:30:54,980 --> 00:30:56,420
And then you brighten it up
687
00:30:56,420 --> 00:30:58,060
with a squeeze of lime
and some coriander.
688
00:30:59,100 --> 00:31:01,260
Thoughtful, thoughtful cooking -
689
00:31:01,260 --> 00:31:03,060
that'll get you a long way
in this competition.
690
00:31:03,060 --> 00:31:04,580
Thank you.
691
00:31:04,580 --> 00:31:07,580
I am so intrigued
by the flavours you've used,
692
00:31:07,580 --> 00:31:10,620
because there is just something
going on
693
00:31:10,620 --> 00:31:13,740
with the use of the corn
and the chillies
694
00:31:13,740 --> 00:31:15,180
and the scallops.
695
00:31:16,740 --> 00:31:18,140
I don't know, there's just
696
00:31:18,140 --> 00:31:19,980
something that's alchemy
going on there.
697
00:31:20,980 --> 00:31:22,780
I don't care what you've done.
698
00:31:22,780 --> 00:31:24,580
It's just bloody delicious.
(CHUCKLES)
699
00:31:24,580 --> 00:31:26,060
Thank you. Thanks, guys.
700
00:31:26,060 --> 00:31:28,060
(CHEERING AND APPLAUSE)
701
00:31:29,140 --> 00:31:31,260
PETRO: You are a force.
Oh, my God.
702
00:31:31,260 --> 00:31:32,820
Well done.
Well done.
703
00:31:32,820 --> 00:31:33,900
Thank you.
704
00:31:33,900 --> 00:31:36,700
Next dish we'd like to taste
belongs to Pat.
705
00:31:36,700 --> 00:31:37,940
(CHEERING AND APPLAUSE)
706
00:31:42,020 --> 00:31:43,340
Oh, pretty!
Ooh.
707
00:31:44,700 --> 00:31:46,380
Oh, wow, the colour!
708
00:31:46,380 --> 00:31:47,660
Oh, my Lord.
709
00:31:48,700 --> 00:31:50,180
G'day, Pat.
Hey, mate.
710
00:31:50,180 --> 00:31:51,540
How are you?
Good.
711
00:31:51,540 --> 00:31:53,380
Um, Italian, obviously.
Yes.
712
00:31:53,380 --> 00:31:54,540
What did you go with?
713
00:31:55,620 --> 00:31:58,260
So, I've gone with tortellini,
714
00:31:58,260 --> 00:32:00,380
which is filled
with cavolo nero, pine nuts
715
00:32:00,380 --> 00:32:01,580
and ricotta.
716
00:32:02,660 --> 00:32:06,540
I've got a tomato water
and a basil oil.
717
00:32:06,540 --> 00:32:08,620
Nice. Very fancy!
718
00:32:08,620 --> 00:32:09,740
(CHUCKLES)
719
00:32:09,740 --> 00:32:12,340
That looks an absolute
picture, Pat.
720
00:32:31,500 --> 00:32:32,620
JEANÐCHRISTOPHE: Pat...
721
00:32:33,780 --> 00:32:36,340
..this is an amazing job.
722
00:32:36,340 --> 00:32:38,020
Thank you.
723
00:32:38,020 --> 00:32:41,140
To turn tomatoes to a liquid,
724
00:32:41,140 --> 00:32:44,340
a consomme, who is so clear -
725
00:32:44,340 --> 00:32:46,300
well done.
726
00:32:46,300 --> 00:32:50,740
The transparency, the clarity
of your liquid is just perfect.
727
00:32:50,740 --> 00:32:52,980
It's sweet. It's well-seasoned.
728
00:32:52,980 --> 00:32:57,060
Tastes so impeccably lovely.
729
00:32:57,060 --> 00:32:58,540
There's so much technique
in that.
730
00:32:58,540 --> 00:32:59,820
It's your pasta work.
731
00:32:59,820 --> 00:33:02,820
It's the clarity and the flavour
of that consomme. It's your oil.
732
00:33:02,820 --> 00:33:05,620
And for me, it's also
those little peeled tomatoes.
733
00:33:05,620 --> 00:33:06,740
I just love them.
734
00:33:06,740 --> 00:33:09,740
They were so supple
and kind of floral,
735
00:33:09,740 --> 00:33:11,060
and they just, you know,
736
00:33:11,060 --> 00:33:12,820
added a whole new dimension
to that dish for me.
737
00:33:12,820 --> 00:33:14,180
Thanks, guys.
ANDY: Well done.
738
00:33:14,180 --> 00:33:16,020
(CHEERING AND APPLAUSE)
739
00:33:17,940 --> 00:33:20,420
Ah, he deserved that.
That is so yum.
740
00:33:20,420 --> 00:33:22,380
Smashed it, mate. Well done.
Thank you.
741
00:33:22,380 --> 00:33:24,060
Petro.
742
00:33:24,060 --> 00:33:25,300
(CHEERING AND APPLAUSE)
743
00:33:27,260 --> 00:33:28,980
You had to feature eggplant
because you chose Lebanon.
744
00:33:28,980 --> 00:33:32,580
PETRO: I've made a loaded
Lebanese dip platter.
745
00:33:33,620 --> 00:33:36,380
For me, Lebanese really does
shine with texture,
746
00:33:36,380 --> 00:33:37,700
colour and flavour.
747
00:33:37,700 --> 00:33:40,340
And the bread, mate?!
The bread is absolutely ripping.
748
00:33:40,340 --> 00:33:41,700
Thank you so much.
749
00:33:41,700 --> 00:33:44,500
Dot.
Today I've made a ricotta,
750
00:33:44,500 --> 00:33:47,420
spinach, and basil agnolotti
751
00:33:47,420 --> 00:33:50,860
with an nduja and tomato sauce.
752
00:33:51,980 --> 00:33:54,780
The tomatoes shows very well
in your dish,
753
00:33:54,780 --> 00:33:56,060
which is quite special.
754
00:33:56,060 --> 00:33:58,860
I love your little pinch parcel
of pasta, stuffed
755
00:33:58,860 --> 00:34:01,420
with this ricotta, spinach.
756
00:34:01,420 --> 00:34:03,140
I can't fault it.
757
00:34:04,460 --> 00:34:06,460
Aaron.
758
00:34:06,460 --> 00:34:09,940
AARON: So I've made a crispy
lemongrass chicken thigh.
759
00:34:12,060 --> 00:34:14,660
Aaron, for me, the chicken
is cooked perfectly.
760
00:34:14,660 --> 00:34:16,900
The sauce is so beautifully
balanced,
761
00:34:16,900 --> 00:34:18,780
and it does make me think
of Vietnam, for sure.
762
00:34:18,780 --> 00:34:20,260
Thank you.
763
00:34:20,260 --> 00:34:21,740
Vinnie Gibaldi.
764
00:34:21,740 --> 00:34:23,300
(CHEERING AND APPLAUSE)
765
00:34:23,300 --> 00:34:25,500
VINNIE: I've made a ricotta
and basil ravioli
766
00:34:25,500 --> 00:34:29,020
with a roasted
cherry tomato sauce.
767
00:34:32,580 --> 00:34:34,020
Vinnie...
768
00:34:35,780 --> 00:34:37,300
..you're not going
back home tonight.
769
00:34:39,700 --> 00:34:43,500
It is de-li-ciousss!
770
00:34:43,500 --> 00:34:45,020
Thank you.
771
00:34:45,020 --> 00:34:47,900
Yeah, that sauce -
just want to rub it on myself.
772
00:34:47,900 --> 00:34:49,700
(POH GASPS)
(LAUGHTER)
773
00:34:51,900 --> 00:34:54,100
Lydia, we'd love
to taste your dish next.
774
00:34:54,100 --> 00:34:55,340
(CHEERING AND APPLAUSE)
775
00:34:56,860 --> 00:34:58,500
I look at my dish, and...
(SIGHS)
776
00:34:58,500 --> 00:35:01,140
I know this dish tastes good...
777
00:35:02,900 --> 00:35:05,940
..but just listening to
all that positive feedback,
778
00:35:05,940 --> 00:35:07,180
I'm worried.
779
00:35:08,340 --> 00:35:11,500
I really need the rice
and the eggplant
780
00:35:11,500 --> 00:35:13,540
to be perfectly cooked.
781
00:35:13,540 --> 00:35:15,220
I'm freaking out.
782
00:35:24,900 --> 00:35:28,140
You chose Lebanon,
and you got eggplant,
783
00:35:28,140 --> 00:35:29,380
so tell us what you've made.
784
00:35:29,380 --> 00:35:31,460
I stuffed the eggplant...
Mm-hm.
785
00:35:32,540 --> 00:35:34,980
..with some lamb
and rice mixture...
786
00:35:36,140 --> 00:35:38,940
..tahini yoghurt sauce
for brightness,
787
00:35:38,940 --> 00:35:42,780
and the pine nuts cooked
in the ghee.
788
00:35:42,780 --> 00:35:44,300
Lydia, that looks stunning.
789
00:35:44,300 --> 00:35:45,980
Yeah, it's like
a real face-planter.
790
00:35:45,980 --> 00:35:47,380
Yeah.
Just want to...
791
00:36:04,740 --> 00:36:05,900
Lydia...
792
00:36:07,380 --> 00:36:09,140
..this is magnificent.
793
00:36:10,620 --> 00:36:12,860
You cooked the eggplant
beautifully.
794
00:36:12,860 --> 00:36:15,100
You've taken us to Lebanon,
for sure.
795
00:36:15,100 --> 00:36:17,620
The thing that I love
the most on this dish
796
00:36:17,620 --> 00:36:20,140
is those pine nuts in the ghee
797
00:36:20,140 --> 00:36:21,660
because they're so buttery,
798
00:36:21,660 --> 00:36:23,500
and then the eggplants
are really silky.
799
00:36:23,500 --> 00:36:25,820
There's something
about those textures
800
00:36:25,820 --> 00:36:29,340
coming together
that is just so seamless.
801
00:36:29,340 --> 00:36:30,580
Well done.
802
00:36:30,580 --> 00:36:32,180
It's... It's just gorgeous.
803
00:36:32,180 --> 00:36:33,500
Thank you.
804
00:36:33,500 --> 00:36:35,420
Lydia,
805
00:36:35,420 --> 00:36:38,620
it is a fan-tas-tic dish.
806
00:36:40,620 --> 00:36:41,860
The mince...
807
00:36:43,100 --> 00:36:44,780
..the rice, the depths.
808
00:36:46,220 --> 00:36:47,300
Thank you so much.
809
00:36:47,300 --> 00:36:49,140
Thank you. Thank you.
Thank you.
810
00:36:49,140 --> 00:36:52,100
I'm not sure what your method
was, but remember it.
811
00:36:52,100 --> 00:36:53,140
OK.
812
00:36:53,140 --> 00:36:55,100
Because we want to eat more food
like this.
813
00:36:55,100 --> 00:36:56,980
OK. Thank you so much.
ANDY: Nice one.
814
00:36:56,980 --> 00:36:59,020
JEAN-CHRISTOPHE: Well done,
well done.
815
00:36:59,020 --> 00:37:00,260
(CHEERING AND APPLAUSE)
816
00:37:00,260 --> 00:37:01,580
Ah, ha, ha!
817
00:37:01,580 --> 00:37:04,260
We'd love to taste
your dish next, Emily.
818
00:37:04,260 --> 00:37:06,060
(CHEERING AND APPLAUSE)
819
00:37:08,380 --> 00:37:10,060
EMILY: I'm looking down
at my dish -
820
00:37:10,060 --> 00:37:12,340
it looks absolutely exquisite.
821
00:37:13,900 --> 00:37:16,300
I hope that I have made
822
00:37:16,300 --> 00:37:19,180
any jibu-ni chef in Japan proud,
823
00:37:19,180 --> 00:37:23,300
even though I did slightly
modernise this with the miso.
824
00:37:23,300 --> 00:37:25,580
(GASPS) Wow!
825
00:37:28,100 --> 00:37:29,340
(WHISPERS) Shotgun.
826
00:37:29,340 --> 00:37:31,500
Obviously you chose Japan,
and you got miso.
827
00:37:31,500 --> 00:37:32,940
Yes, I did.
828
00:37:34,060 --> 00:37:38,540
So, I made jibu-ni, which is
kind of, like, a duck dish.
829
00:37:39,700 --> 00:37:42,020
So, the focus is usually
on the broth...
830
00:37:43,500 --> 00:37:46,660
..so I thought it would
be a good way to showcase miso.
831
00:38:05,860 --> 00:38:07,100
Emily...
832
00:38:09,340 --> 00:38:12,380
..I love everything
on this plate.
833
00:38:14,020 --> 00:38:17,100
Your broth has just got
so much depth to it.
834
00:38:17,100 --> 00:38:20,420
And the way you've
so sensitively used that miso,
835
00:38:20,420 --> 00:38:21,580
so subtly,
836
00:38:21,580 --> 00:38:23,900
that it's got this kind
of fruitiness
837
00:38:23,900 --> 00:38:26,060
that is just so lovely.
838
00:38:26,060 --> 00:38:27,860
I'm totally in Japan.
839
00:38:27,860 --> 00:38:30,420
I think you've done
a brilliant job.
840
00:38:30,420 --> 00:38:33,220
Emily, these noodles
are bouncier than Beyonce.
841
00:38:33,220 --> 00:38:35,260
(LAUGHTER)
842
00:38:35,260 --> 00:38:36,940
They're amazing.
843
00:38:36,940 --> 00:38:38,260
And I love that you chose
844
00:38:38,260 --> 00:38:40,740
to make them out of buckwheat
as well. That is not easy.
845
00:38:41,980 --> 00:38:43,980
Far out, man -
that's good cooking!
846
00:38:43,980 --> 00:38:45,540
Well done.
847
00:38:45,540 --> 00:38:47,060
(CHEERING AND APPLAUSE)
848
00:38:47,060 --> 00:38:48,660
Thank you so much.
849
00:38:53,180 --> 00:38:54,420
You smashed it.
850
00:38:54,420 --> 00:38:56,180
Next up, Kanika.
851
00:38:56,180 --> 00:38:57,420
(CHEERING AND APPLAUSE)
852
00:39:01,500 --> 00:39:03,300
I'm feeling really nervous.
853
00:39:05,980 --> 00:39:08,460
The tortillas are missing.
854
00:39:08,460 --> 00:39:10,740
I'm just hoping
that all the elements
855
00:39:10,740 --> 00:39:13,660
that I've got on plate
are perfect.
856
00:39:13,660 --> 00:39:16,220
Kanika, you had to cook
a Mexican dish.
857
00:39:16,220 --> 00:39:17,620
You had to feature corn.
858
00:39:17,620 --> 00:39:19,140
What have you cooked?
859
00:39:19,140 --> 00:39:23,340
Today, I've made prawns
with corn two ways.
860
00:39:23,340 --> 00:39:27,180
So, I did fried corns
with chipotle sauce,
861
00:39:27,180 --> 00:39:29,500
and I did fresh corns.
862
00:39:29,500 --> 00:39:31,900
And there were meant
to be tortillas, am I right?
863
00:39:31,900 --> 00:39:33,300
Yes.
864
00:39:34,380 --> 00:39:36,340
So, time was not your friend?
Yes.
865
00:39:37,780 --> 00:39:39,660
Are you a bit worried?
866
00:39:39,660 --> 00:39:41,900
I am a little worried.
867
00:39:59,620 --> 00:40:00,860
Kanika, um...
868
00:40:02,100 --> 00:40:04,220
..the sauce, it's interesting.
869
00:40:04,220 --> 00:40:06,180
It doesn't scream Mexican to me.
870
00:40:06,180 --> 00:40:08,300
It's quite one-note.
871
00:40:08,300 --> 00:40:10,380
And in Mexican cuisine,
872
00:40:10,380 --> 00:40:12,660
that's the last thing
that sauces are.
873
00:40:12,660 --> 00:40:15,820
The two corn, for me, it just
feels like there's not
874
00:40:15,820 --> 00:40:17,580
enough difference.
875
00:40:17,580 --> 00:40:19,620
I feel like you just should
have focused on one
876
00:40:19,620 --> 00:40:22,740
and made it
the best possible version.
877
00:40:22,740 --> 00:40:27,300
Your want to really nail this
878
00:40:27,300 --> 00:40:29,540
has forced you to do
so many different elements,
879
00:40:29,540 --> 00:40:31,620
and, unfortunately,
every single one of them
880
00:40:31,620 --> 00:40:32,900
has kind of suffered.
881
00:40:34,980 --> 00:40:37,540
Yeah, it's a really,
really hard one, Kanika,
882
00:40:37,540 --> 00:40:39,300
because we know
that you're adept
883
00:40:39,300 --> 00:40:41,060
at putting up multiple dishes...
884
00:40:43,060 --> 00:40:45,060
..and doing all of them
really well.
885
00:40:45,060 --> 00:40:46,420
We've seen that for you.
886
00:40:46,420 --> 00:40:49,700
But today the challenge was,
you know, take us to Mexico.
887
00:40:49,700 --> 00:40:51,500
And you didn't
get the tortillas up.
888
00:40:53,700 --> 00:40:55,060
So, we're just going
to have to see
889
00:40:55,060 --> 00:40:56,380
how everybody else cooks today.
890
00:40:56,380 --> 00:40:57,940
Thank you so much.
Thanks, Kanika.
891
00:40:57,940 --> 00:40:59,660
(APPLAUSE)
892
00:41:01,660 --> 00:41:03,540
I feel devastated.
893
00:41:03,540 --> 00:41:05,140
I feel like...
894
00:41:06,300 --> 00:41:07,860
.."You went too ambitious."
895
00:41:10,900 --> 00:41:12,780
Today was not a day for it.
896
00:41:14,900 --> 00:41:16,700
I just don't want
to go home today.
897
00:41:18,260 --> 00:41:20,300
Next dish we'd like to taste
is Olaolu.
898
00:41:20,300 --> 00:41:21,540
(CHEERING AND APPLAUSE)
899
00:41:22,540 --> 00:41:24,860
You picked Mexico,
with corn as the ingredient.
900
00:41:24,860 --> 00:41:25,980
And what have you made?
901
00:41:25,980 --> 00:41:28,860
OLAOLU: I've made
some beef quesadillas
902
00:41:28,860 --> 00:41:30,780
with a charred-corn herby salsa.
903
00:41:32,860 --> 00:41:37,260
Olaolu, I wouldn't say it is,
like, overwhelmingly Mexican.
904
00:41:37,260 --> 00:41:41,460
The corn is, for me,
where this dish falls down.
905
00:41:41,460 --> 00:41:45,220
It's overcooked, so it's become,
like, really chewy.
906
00:41:45,220 --> 00:41:48,620
It's lost that kind of
brightness, sweetness.
907
00:41:48,620 --> 00:41:50,540
Thank you.
908
00:41:50,540 --> 00:41:52,580
Time to call down Jack.
909
00:41:52,580 --> 00:41:54,740
You've chosen Italian.
910
00:41:54,740 --> 00:41:57,540
You featured tomatoes.
911
00:41:57,540 --> 00:41:59,580
JACK: So, I've done
a seafood spaghetti,
912
00:41:59,580 --> 00:42:01,140
and just a pipi
and mussel sauce.
913
00:42:02,860 --> 00:42:06,860
JEAN-CHRISTOPHE: Your dish
is very well executed.
914
00:42:06,860 --> 00:42:08,420
Now, the tomato...
915
00:42:09,380 --> 00:42:11,100
..they're not dominant
in your dish.
916
00:42:11,100 --> 00:42:12,460
OK. No worries.
917
00:42:12,460 --> 00:42:13,660
Lucy, you're next.
918
00:42:15,020 --> 00:42:16,580
So, Lucy, you picked Vietnam.
919
00:42:16,580 --> 00:42:18,500
What have you made?
920
00:42:18,500 --> 00:42:20,700
LUCY: I've made
a beef and lemongrass
921
00:42:20,700 --> 00:42:21,900
Vietnamese noodle soup.
922
00:42:24,980 --> 00:42:28,260
Lucy, the broth
is absolutely delicious.
923
00:42:29,700 --> 00:42:32,700
The lemongrass is there,
but it is so subtle.
924
00:42:34,260 --> 00:42:36,580
Take us to Mexico, Hannah.
925
00:42:36,580 --> 00:42:39,940
I made you pork and corn taco
926
00:42:39,940 --> 00:42:41,940
with a crema.
927
00:42:43,860 --> 00:42:45,060
SOFIA: I think your tortillas
are great.
928
00:42:45,060 --> 00:42:46,900
Your meat's got some
nice flavour to it, the pork,
929
00:42:46,900 --> 00:42:49,500
but the thing that I'm missing
to take me to Mexico here
930
00:42:49,500 --> 00:42:50,820
is some heat.
931
00:42:52,140 --> 00:42:53,140
Luke.
932
00:42:54,220 --> 00:42:55,980
Picked Mexico.
933
00:42:55,980 --> 00:43:00,100
LUKE: I did birria tacos
with a corn salsa.
934
00:43:02,860 --> 00:43:05,860
Birria - I thought the filling
was delicious.
935
00:43:05,860 --> 00:43:07,820
You know, I love
that braised short rib.
936
00:43:07,820 --> 00:43:10,980
The corn and pineapple salsa -
loved.
937
00:43:10,980 --> 00:43:12,500
I just think you could have
probably gone
938
00:43:12,500 --> 00:43:14,100
a little bit heavier
on the corn,
939
00:43:14,100 --> 00:43:15,900
just because that's what
we're trying to feature today.
940
00:43:15,900 --> 00:43:18,420
But I did like the combo
of the pineapple corn.
941
00:43:18,420 --> 00:43:20,780
OK, next one, Jackie, please.
942
00:43:20,780 --> 00:43:22,860
(CHEERING AND APPLAUSE)
943
00:43:22,860 --> 00:43:25,540
JACKIE: I'm feeling good.
I'm glad I backed myself today,
944
00:43:25,540 --> 00:43:28,140
and I didn't play the pin.
945
00:43:28,140 --> 00:43:29,740
This is the vision
that I had for the cake,
946
00:43:29,740 --> 00:43:32,500
and I hope the judges love it.
947
00:43:32,500 --> 00:43:34,460
Pretty.
948
00:43:34,460 --> 00:43:38,340
Jackie, you've chosen Japan,
949
00:43:38,340 --> 00:43:41,540
and your feature ingredient
was miso.
950
00:43:41,540 --> 00:43:43,260
What have you made?
951
00:43:43,260 --> 00:43:46,180
Today, I've made
a miso and pumpkin cake.
952
00:43:48,740 --> 00:43:50,860
Is this dish good enough
953
00:43:50,860 --> 00:43:52,540
to keep your spot
in the competition?
954
00:43:53,820 --> 00:43:56,540
Yeah, I hope so.
Let's find out.
955
00:43:58,740 --> 00:44:00,020
SOFIA: Come on, guys.
956
00:44:20,620 --> 00:44:22,260
Jackie...
957
00:44:26,140 --> 00:44:27,980
..I'm afraid to say, but I think
958
00:44:27,980 --> 00:44:30,180
you should have played
your pin today.
959
00:44:43,820 --> 00:44:45,260
Jackie...
960
00:44:46,300 --> 00:44:48,020
..I'm afraid to say, but I think
961
00:44:48,020 --> 00:44:50,900
you should have played
your pin today.
962
00:44:52,740 --> 00:44:56,540
What I like about your dish
is the gel on the top.
963
00:44:56,540 --> 00:44:58,060
Say the name again.
Umeboshi.
964
00:44:58,060 --> 00:45:00,740
That's right. That's fabulous.
965
00:45:02,460 --> 00:45:05,100
But because the cake
is so sweet,
966
00:45:05,100 --> 00:45:07,700
I can't get, really,
of the miso effect.
967
00:45:08,740 --> 00:45:10,220
And I think your pumpkin
968
00:45:10,220 --> 00:45:12,700
is not really getting on
with the cream.
969
00:45:14,980 --> 00:45:17,300
So, basically speaking,
970
00:45:17,300 --> 00:45:19,220
do I like it?
971
00:45:19,220 --> 00:45:20,540
No.
972
00:45:23,820 --> 00:45:26,220
Jackie, I think you started off
with a really good idea,
973
00:45:26,220 --> 00:45:28,300
and you might have gotten
a little bit transfixed by it.
974
00:45:28,300 --> 00:45:29,700
Yeah.
975
00:45:30,980 --> 00:45:35,100
The actual sponge itself,
I think, is fluffy and light.
976
00:45:36,820 --> 00:45:39,900
But the...the miso cream
is...is a problem.
977
00:45:41,380 --> 00:45:43,580
It's...it's actually not
that miso-y.
978
00:45:44,660 --> 00:45:47,380
Mate, I must have had
a totally different cake.
979
00:45:49,380 --> 00:45:50,580
I got so much miso.
980
00:45:50,580 --> 00:45:52,700
So it's so strange that...
981
00:45:52,700 --> 00:45:56,260
'Cause I was like,
"Wow, this is, like, so salty."
982
00:45:56,260 --> 00:45:58,500
Must have just been
the construction of the cake
983
00:45:58,500 --> 00:46:00,500
because I got the miso half,
you got the pumpkin half.
984
00:46:00,500 --> 00:46:02,380
Yeah.
You could be vulnerable today,
985
00:46:02,380 --> 00:46:04,180
Jackie, with this one.
Yeah.
986
00:46:04,180 --> 00:46:05,980
No, thank you for the feedback.
987
00:46:05,980 --> 00:46:07,900
Thanks, Jackie.
Thank you.
988
00:46:07,900 --> 00:46:09,020
I'm pretty disappointed.
989
00:46:10,260 --> 00:46:12,580
I really want to back myself,
990
00:46:12,580 --> 00:46:16,660
and I think it just didn't quite
get to where I wanted it to be.
991
00:46:17,900 --> 00:46:18,980
I'm definitely worried
992
00:46:18,980 --> 00:46:21,100
that I could be the one
going home today.
993
00:46:21,100 --> 00:46:23,340
And, yeah, I...
994
00:46:23,340 --> 00:46:24,980
Yeah, I don't know
where I stand.
995
00:46:30,020 --> 00:46:33,820
Today, we asked you to take us
on a trip around the world,
996
00:46:33,820 --> 00:46:36,140
and feature a defining
ingredient
997
00:46:36,140 --> 00:46:38,220
from one of five countries.
998
00:46:39,340 --> 00:46:40,980
Let's start with the positives.
999
00:46:42,500 --> 00:46:45,300
Four dishes truly
transported us.
1000
00:46:47,140 --> 00:46:48,820
And those dishes
were cooked by...
1001
00:46:50,100 --> 00:46:52,140
..Emily...
(CHEERING AND APPLAUSE)
1002
00:46:55,580 --> 00:46:57,220
..Annabel...
1003
00:46:57,220 --> 00:46:58,860
(CHEERING AND APPLAUSE)
1004
00:47:00,700 --> 00:47:02,420
..Lydia...
1005
00:47:02,420 --> 00:47:04,220
(CHEERING AND APPLAUSE)
1006
00:47:06,060 --> 00:47:08,260
..and Pat.
1007
00:47:08,260 --> 00:47:09,900
(CHEERING AND APPLAUSE)
1008
00:47:13,500 --> 00:47:16,340
All four of your dishes
were worth travelling for.
1009
00:47:16,340 --> 00:47:18,540
Congratulations.
You're not going anywhere.
1010
00:47:20,260 --> 00:47:21,980
Impressive dishes aside,
1011
00:47:21,980 --> 00:47:23,660
it's an elimination day.
1012
00:47:29,620 --> 00:47:31,980
If I call your name,
please step forward.
1013
00:47:33,540 --> 00:47:35,020
Olaolu.
1014
00:47:35,020 --> 00:47:36,420
Sorry.
1015
00:47:40,700 --> 00:47:41,860
Kanika.
1016
00:47:48,060 --> 00:47:49,300
Jackie.
1017
00:47:55,460 --> 00:47:58,460
Ultimately, it came down
to the dish
1018
00:47:58,460 --> 00:48:00,660
that had the most flaws.
1019
00:48:02,580 --> 00:48:05,060
Cook going home today is...
1020
00:48:08,860 --> 00:48:10,380
..Kanika.
1021
00:48:16,140 --> 00:48:17,700
JEAN-CHRISTOPHE: Kanika,
1022
00:48:17,700 --> 00:48:20,700
eliminations are hard.
1023
00:48:20,700 --> 00:48:22,940
Please promise us...
1024
00:48:23,940 --> 00:48:27,940
..that you will continue
your journey after you leave.
1025
00:48:29,860 --> 00:48:31,220
I will.
1026
00:48:31,220 --> 00:48:34,500
What did you love, being here
in the MasterChef kitchen?
1027
00:48:34,500 --> 00:48:36,620
Everything.
1028
00:48:36,620 --> 00:48:37,980
These people.
1029
00:48:39,660 --> 00:48:41,140
You guys.
1030
00:48:41,140 --> 00:48:42,860
Please don't give up.
1031
00:48:43,940 --> 00:48:47,380
But for now, sadly,
it's time to say goodbye.
1032
00:48:48,380 --> 00:48:49,380
Thank you.
1033
00:48:49,380 --> 00:48:50,740
Oh, my God.
1034
00:48:52,900 --> 00:48:54,860
It's just been
an incredible journey.
1035
00:48:56,660 --> 00:49:00,540
So much exposure to the world
of the food.
1036
00:49:00,540 --> 00:49:03,540
Give it up for Kanika,
everybody!
1037
00:49:05,260 --> 00:49:07,580
This is not the last time
you're seeing me.
1038
00:49:07,580 --> 00:49:09,100
I'm not gonna stop here.
1039
00:49:09,100 --> 00:49:10,580
ANNOUNCER: Tomorrow night,
1040
00:49:10,580 --> 00:49:13,780
the world
is at their fingertips,
1041
00:49:13,780 --> 00:49:16,700
with an international
invention test
1042
00:49:16,700 --> 00:49:20,460
where fusion is the destination.
1043
00:49:20,460 --> 00:49:21,900
LUCY: Fusion sounds really scary
1044
00:49:21,900 --> 00:49:23,780
because you're blending
1045
00:49:23,780 --> 00:49:25,340
two countries together,
1046
00:49:25,340 --> 00:49:27,140
and it needs
to be balanced and work.
1047
00:49:27,140 --> 00:49:29,260
This is a fusion challenge,
1048
00:49:29,260 --> 00:49:31,140
not a confusion challenge.
1049
00:49:31,140 --> 00:49:32,860
So what in the world
1050
00:49:32,860 --> 00:49:33,980
are they making?
1051
00:49:33,980 --> 00:49:34,980
Whoa!
1052
00:49:34,980 --> 00:49:36,220
Oh, my gosh.
Dear Lord!
1053
00:49:36,220 --> 00:49:38,140
Far out.
Keep it together.
1054
00:49:38,140 --> 00:49:39,340
It's either a match
made in heaven
1055
00:49:39,340 --> 00:49:41,460
or it's gonna
be an absolute disaster.
1056
00:49:45,300 --> 00:49:47,300
Captions by Red Bee Media
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