1 00:00:14,800 --> 00:00:16,880 (CONTESTANTS EXCLAIM) 2 00:00:16,880 --> 00:00:19,160 MIIN: What is going on? 3 00:00:21,240 --> 00:00:22,480 DOT: Wow. 4 00:00:24,080 --> 00:00:27,200 I'm seeing this, like, magical tree. (LAUGHS) 5 00:00:27,200 --> 00:00:28,840 It's so beautiful, 6 00:00:28,840 --> 00:00:30,080 and it's sparkling, 7 00:00:30,080 --> 00:00:33,240 and it looks like I've walked into an enchanted forest. 8 00:00:33,240 --> 00:00:34,920 VINNIE: So mystical. 9 00:00:34,920 --> 00:00:36,760 GRACE: Oh, no, there's photos of us. 10 00:00:36,760 --> 00:00:38,440 There's these little things hanging down, 11 00:00:38,440 --> 00:00:39,680 and suddenly I'm like, 12 00:00:39,680 --> 00:00:42,000 "Oh, there's, like, pictures in the tree. 13 00:00:42,000 --> 00:00:43,520 "It's so cute." 14 00:00:43,520 --> 00:00:45,240 Is it a family tree? 15 00:00:46,880 --> 00:00:48,960 That is really sweet. (GASPS) 16 00:00:48,960 --> 00:00:50,400 Wow. 17 00:00:50,400 --> 00:00:52,000 (LAUGHTER) 18 00:00:52,000 --> 00:00:53,800 EMILY: Oh, my God, Annabel, what the hell? 19 00:00:53,800 --> 00:00:55,440 ANNABEL: Oh, what?! 20 00:00:56,600 --> 00:00:58,400 CONTESTANT: Why are you doing that? 21 00:00:58,400 --> 00:01:00,600 I'm blowing out birthday candles. 22 00:01:00,600 --> 00:01:02,000 Get off my back! 23 00:01:02,000 --> 00:01:04,599 JACKIE: Oh, you're so cute. AARON: So fat. (LAUGHS) 24 00:01:04,599 --> 00:01:06,440 Oh! Triple chin. 25 00:01:06,440 --> 00:01:08,399 CONTESTANT: Oh, my God. Is that Grace? 26 00:01:08,399 --> 00:01:10,800 That's me. OTHERS: Ah! 27 00:01:12,960 --> 00:01:14,600 Yeah, alright, I was cute. 28 00:01:14,600 --> 00:01:15,919 Who is that? 29 00:01:15,919 --> 00:01:17,679 That's me. Is that Grace? 30 00:01:19,039 --> 00:01:21,679 JACK: It is so exciting to see all the other contestants' 31 00:01:21,679 --> 00:01:23,919 families and little baby faces. 32 00:01:23,919 --> 00:01:25,719 Baby Olaolu is the cutest. 33 00:01:25,719 --> 00:01:29,639 Yeah, baby Olaolu is so cute! Look at you, little smiley boy. 34 00:01:29,639 --> 00:01:30,919 Is that you? Yeah. That's me, yeah. 35 00:01:30,919 --> 00:01:32,279 Did you have blonde hair? Yeah. 36 00:01:32,279 --> 00:01:33,479 What? 37 00:01:33,479 --> 00:01:34,559 I see my nan on there with me. 38 00:01:34,559 --> 00:01:35,799 It's such a beautiful moment, 39 00:01:35,799 --> 00:01:38,239 and people are getting very emotional. 40 00:01:38,239 --> 00:01:40,639 Alyona! Oh, you're alright. Oh. 41 00:01:40,639 --> 00:01:42,399 It's quite emotional. 42 00:01:42,399 --> 00:01:44,440 MIIN: It's so amazing seeing everyone's photo's here. 43 00:01:44,440 --> 00:01:46,320 DOT: Where are you? I'm over here. 44 00:01:46,320 --> 00:01:48,720 The one going for the food. (LAUGHS) 45 00:01:48,720 --> 00:01:51,240 ANDY: Who are these little cuties? Huh? 46 00:01:54,640 --> 00:01:56,800 Oh, man, you guys are setting me off, too. 47 00:01:56,800 --> 00:01:58,320 (LAUGHTER) 48 00:01:59,520 --> 00:02:02,600 SOFIA: We're being inspired by nostalgia all this week. 49 00:02:02,600 --> 00:02:05,000 Today, it's the nostalgia 50 00:02:05,000 --> 00:02:07,320 of your cultural heritage, 51 00:02:07,320 --> 00:02:09,079 your family's history. 52 00:02:11,079 --> 00:02:14,760 Alyona, how important is your cultural background to you? 53 00:02:16,000 --> 00:02:17,720 Oh, gosh. Um... 54 00:02:18,880 --> 00:02:21,640 OK. Whew! I'm good just... 55 00:02:23,799 --> 00:02:27,359 I think I've been disconnected from it for a little bit, 56 00:02:27,359 --> 00:02:29,920 and, weirdly, in this kitchen, 57 00:02:29,920 --> 00:02:32,679 I've been reconnected to my Russian heritage, 58 00:02:32,679 --> 00:02:34,679 the sour cream and everything. (LAUGHTER) 59 00:02:34,679 --> 00:02:36,959 I don't cook like that all the time, 60 00:02:36,959 --> 00:02:39,200 but, um, I just, like, 61 00:02:39,200 --> 00:02:43,280 feel so much more connected to my grandparents 62 00:02:43,280 --> 00:02:45,960 and my father as well. 63 00:02:45,960 --> 00:02:47,600 I know you can relate to that a lot, as well, Poh. 64 00:02:47,600 --> 00:02:48,720 Oh, yeah, yeah. 65 00:02:48,720 --> 00:02:51,160 I see my journey here, when I was a contestant, 66 00:02:51,160 --> 00:02:53,880 as such a massive reclaiming of my culture 67 00:02:53,880 --> 00:02:55,640 that did so much for me. 68 00:02:56,959 --> 00:02:58,879 Lydia, tell us about your photo. 69 00:03:00,559 --> 00:03:02,519 They're my grandparents. 70 00:03:02,519 --> 00:03:05,799 Every photo is taken in front of a spit. 71 00:03:05,799 --> 00:03:08,279 Absolutely. (LAUGHTER) 72 00:03:08,279 --> 00:03:10,199 Literally. 73 00:03:12,279 --> 00:03:14,439 Petro, you got a family spit? 74 00:03:14,439 --> 00:03:16,879 Yeah, yeah, we got a lot of spits. Yeah. 75 00:03:16,879 --> 00:03:17,919 Nice. 76 00:03:17,919 --> 00:03:20,239 What's going on in the photo? Who have we got? 77 00:03:20,239 --> 00:03:24,919 Ah, that's actually my dad, my grandfather, 78 00:03:24,919 --> 00:03:28,799 his uncles and his grandfather, back in Cyprus. 79 00:03:28,799 --> 00:03:30,319 And they're hand-winding the spit. 80 00:03:30,319 --> 00:03:31,959 So they would all take turns. 81 00:03:31,959 --> 00:03:33,959 Yeah, they went through a lot. 82 00:03:33,959 --> 00:03:36,279 Just out of nowhere, they just started getting bombed on, 83 00:03:36,279 --> 00:03:39,319 and they had to, um... They had to flee their homes. 84 00:03:41,679 --> 00:03:45,039 (VOICE QUAVERS) And then, they came here as refugees. 85 00:03:45,039 --> 00:03:46,759 So, it's always um... 86 00:03:46,759 --> 00:03:49,879 Yeah, we've come up with a very strong... 87 00:03:49,879 --> 00:03:50,919 Sorry. (LAUGHS) 88 00:03:50,919 --> 00:03:52,559 I've got a bit emotional. Don't be. 89 00:03:52,559 --> 00:03:54,079 GRACE: Everyone's crying, it's alright. 90 00:03:54,079 --> 00:03:55,719 Join the club. 91 00:03:55,719 --> 00:03:58,999 Yeah, they went through quite a lot. 92 00:03:58,999 --> 00:04:02,799 Um, so it's a very special photo and, uh... 93 00:04:02,799 --> 00:04:03,959 Yeah, I can definitely see 94 00:04:03,959 --> 00:04:06,439 where my love of, um, spits has come from. 95 00:04:06,439 --> 00:04:07,599 (LAUGHTER) 96 00:04:07,599 --> 00:04:09,799 Dad got a gas barbecue for a month and then threw it out. 97 00:04:09,799 --> 00:04:11,359 He was like, "Nah." 98 00:04:11,359 --> 00:04:12,959 (LAUGHTER) 99 00:04:12,959 --> 00:04:15,039 He was like, "I can't, I can't make this work." 100 00:04:15,039 --> 00:04:18,559 Olaolu, you've shown us a lot of your culture already 101 00:04:18,559 --> 00:04:20,039 in this kitchen, 102 00:04:20,039 --> 00:04:22,439 but, like, what does it mean to see that family photo 103 00:04:22,439 --> 00:04:25,559 on that family tree in the MasterChef kitchen? 104 00:04:25,559 --> 00:04:28,039 Yeah. No, it's crazy because, um, you know, 105 00:04:28,039 --> 00:04:29,400 my dad's in that photo. 106 00:04:29,400 --> 00:04:31,239 He passed away a few years ago. 107 00:04:31,239 --> 00:04:32,519 Sorry. 108 00:04:36,239 --> 00:04:37,840 I started taking cooking seriously, 109 00:04:37,840 --> 00:04:40,640 probably five, six years ago after he passed away. 110 00:04:40,640 --> 00:04:43,680 So, he hasn't seen this side of me. 111 00:04:46,440 --> 00:04:48,600 Seeing my dad's face in the kitchen, it was just 112 00:04:48,600 --> 00:04:50,920 like a collision of worlds that I didn't realise 113 00:04:50,920 --> 00:04:52,200 would have meant so much. 114 00:04:52,200 --> 00:04:55,960 This is something that he would have loved to witness, 115 00:04:55,960 --> 00:04:58,080 and I'd have loved for him to witness. 116 00:04:58,080 --> 00:04:59,760 And it's sad that he's not here 117 00:04:59,760 --> 00:05:02,080 to kind of just experience all of this. 118 00:05:02,080 --> 00:05:05,080 So, um, it means...it means a lot that, you know, 119 00:05:05,080 --> 00:05:07,719 it's up here and he's part of this somehow. 120 00:05:09,559 --> 00:05:11,079 You and everyone out there, 121 00:05:11,079 --> 00:05:12,559 like, you got to use that emotion today. 122 00:05:12,559 --> 00:05:14,759 Like, this is such powerful stuff. 123 00:05:14,759 --> 00:05:16,519 And when you're deciding on the dish, 124 00:05:16,519 --> 00:05:18,279 and when you're executing the dish, 125 00:05:18,279 --> 00:05:21,279 just have that feeling with you the whole time. 126 00:05:21,279 --> 00:05:22,279 Yep. 127 00:05:22,279 --> 00:05:25,079 Dot and Aaron, you won immunity yesterday, 128 00:05:25,079 --> 00:05:26,639 so well done, you're safe. 129 00:05:26,639 --> 00:05:28,319 You can head up to the gantry. DOT: Good luck, guys. 130 00:05:31,399 --> 00:05:32,719 Following your family history 131 00:05:32,719 --> 00:05:34,759 and discovering your ancestry 132 00:05:34,759 --> 00:05:38,239 helps you to understand who you are as a person 133 00:05:38,239 --> 00:05:39,639 and as a cook. 134 00:05:40,759 --> 00:05:43,519 Today, we want you to bring us a dish that's inspired 135 00:05:43,519 --> 00:05:44,719 by your family tree. 136 00:05:46,039 --> 00:05:48,719 But remember, it is an elimination, 137 00:05:48,719 --> 00:05:51,999 and the least impressive dish will send its maker home. 138 00:05:53,079 --> 00:05:54,279 However... 139 00:05:55,439 --> 00:05:58,959 ..to inspire you to absolutely go for it... 140 00:06:00,079 --> 00:06:05,079 ..thanks to Ancestry, we'll be giving the top dish... 141 00:06:05,079 --> 00:06:06,319 ..$10,000! 142 00:06:06,319 --> 00:06:08,119 (CONTESTANTS EXCLAIM) 143 00:06:09,399 --> 00:06:11,359 JEAN-CHRISTOPHE: Oh, yeah. (CHUCKLES) 144 00:06:11,359 --> 00:06:14,239 $10,000! Are you joking? 145 00:06:14,239 --> 00:06:18,279 $10,000 for cooking a dish! 146 00:06:18,279 --> 00:06:20,919 That is not what I expected, walking into the kitchen today. 147 00:06:20,919 --> 00:06:22,639 Ten grand? Ten grand? 148 00:06:26,279 --> 00:06:31,279 You have 75 minutes to cook a dish connected to your roots. 149 00:06:31,279 --> 00:06:33,879 This is more than just cooking. 150 00:06:33,879 --> 00:06:36,399 It's about honouring where you came from 151 00:06:36,399 --> 00:06:39,279 and telling that story through food. 152 00:06:41,039 --> 00:06:42,839 We want you to celebrate your family tree. 153 00:06:42,839 --> 00:06:45,759 JEAN-CHRISTOPHE: Guys, challenges like this 154 00:06:45,759 --> 00:06:48,119 is what cooking is all about. 155 00:06:48,119 --> 00:06:50,199 So, bon courage 156 00:06:50,199 --> 00:06:52,759 because it's an elimination day today. 157 00:06:52,759 --> 00:06:54,919 And bon chance because the ten grand! 158 00:06:56,519 --> 00:06:59,119 Your time starts now. Come on! 159 00:06:59,119 --> 00:07:01,199 (CHEERING AND APPLAUSE) 160 00:07:04,039 --> 00:07:05,319 Backs. 161 00:07:07,559 --> 00:07:09,679 First thing that comes to mind 162 00:07:09,679 --> 00:07:11,799 when it comes to my heritage 163 00:07:11,799 --> 00:07:13,639 is halloumi. 164 00:07:13,639 --> 00:07:17,119 It's one of the few things that we can call purely Cypriot. 165 00:07:18,599 --> 00:07:19,599 Where is the milk? 166 00:07:20,799 --> 00:07:22,759 Yoo! Yoo-yoo! 167 00:07:23,719 --> 00:07:27,439 Wow, what a beautiful tribute to our contestants' 168 00:07:27,439 --> 00:07:28,879 family trees and their ancestry. 169 00:07:28,879 --> 00:07:30,799 I think one of the things that always fascinates me 170 00:07:30,799 --> 00:07:33,599 about food is it punches across everything - 171 00:07:33,599 --> 00:07:34,639 loss of language, 172 00:07:34,639 --> 00:07:36,599 even a loss of a lot of the culture. 173 00:07:36,599 --> 00:07:37,959 The food is the thing 174 00:07:37,959 --> 00:07:41,119 that just keeps penetrating through all the generations. 175 00:07:41,119 --> 00:07:43,439 So, I think we're going to see a lot of food today 176 00:07:43,439 --> 00:07:45,999 that the contestants feel really strongly connected to. 177 00:07:48,039 --> 00:07:49,919 OLAOLU: I love this challenge for Elimination Day 178 00:07:49,919 --> 00:07:51,359 because my best cooks have been 179 00:07:51,359 --> 00:07:52,999 when I've tapped into my heritage, 180 00:07:52,999 --> 00:07:56,399 and I feel best when I'm cooking Nigerian food in this kitchen. 181 00:07:56,399 --> 00:07:58,599 So, I'm making an efo riro with semo. 182 00:07:58,599 --> 00:08:01,359 Efo riro is a stewed vegetable dish, 183 00:08:01,359 --> 00:08:04,399 usually, like, spinach, so today I'm using silverbeet. 184 00:08:04,399 --> 00:08:06,799 And semo is just semolina. 185 00:08:06,799 --> 00:08:08,519 This is inspired by my family. 186 00:08:08,519 --> 00:08:11,159 You know, my dad really enjoyed meals like this. 187 00:08:11,159 --> 00:08:14,159 And so, it feels good to make it here, in this kitchen today. 188 00:08:14,159 --> 00:08:15,839 I know I'm in the MasterChef kitchen, 189 00:08:15,839 --> 00:08:18,159 and there's this certain degree of finesse 190 00:08:18,159 --> 00:08:19,839 that this place demands, 191 00:08:19,839 --> 00:08:23,439 but I don't want to jeopardise the heritage of the dish. 192 00:08:23,439 --> 00:08:25,679 I look at the family tree, and I'm like, "You know what? 193 00:08:25,679 --> 00:08:27,639 "I'm going OG. I'm going original." 194 00:08:27,639 --> 00:08:30,119 So, today, I'm not holding back. 195 00:08:30,119 --> 00:08:32,400 I'm making this dish how my dad loved eating it. 196 00:08:34,000 --> 00:08:35,880 If there was an option 197 00:08:35,880 --> 00:08:39,679 to come down and cook for the 10G 198 00:08:39,679 --> 00:08:42,760 but risk your place in the competition, 199 00:08:42,760 --> 00:08:43,919 would you do it? 200 00:08:43,919 --> 00:08:46,319 I'd do it. Ooh! (LAUGHS) 201 00:08:46,319 --> 00:08:47,920 Ah! 202 00:08:47,920 --> 00:08:49,400 Sour cream, maybe. Do you reckon? 203 00:08:49,400 --> 00:08:50,640 Of course. Sour cream? 204 00:08:50,640 --> 00:08:52,040 It has to be sour cream. 205 00:08:52,040 --> 00:08:53,800 Uh! Yeah, Patty! 206 00:08:56,680 --> 00:08:58,239 Look at us. 207 00:08:58,239 --> 00:09:00,599 Two wogs, mate, making doughs. Making pasta. 208 00:09:02,359 --> 00:09:04,800 I'm making Cypriot ravioles 209 00:09:04,800 --> 00:09:08,040 with halloumi, ricotta and mint. 210 00:09:08,040 --> 00:09:09,880 This definitely comes from my yaya. 211 00:09:09,880 --> 00:09:11,840 This is one of the first things 212 00:09:11,840 --> 00:09:15,240 I remember making with her. 213 00:09:15,240 --> 00:09:18,440 My Yaya Sofia is a really great cook, and she cooks 214 00:09:18,440 --> 00:09:20,240 with a lot of love, 215 00:09:20,240 --> 00:09:22,160 and she just wants to make people happy 216 00:09:22,160 --> 00:09:23,800 and to feed people. 217 00:09:23,800 --> 00:09:26,800 So, this is a really special cook for me today. 218 00:09:27,920 --> 00:09:31,000 I really haven't done too many Cypriot dishes at all so far. 219 00:09:31,000 --> 00:09:32,400 This is the first time, 220 00:09:32,400 --> 00:09:35,720 so I'm kind of proud to wave the Cypriot flag today 221 00:09:35,720 --> 00:09:39,400 and do something with a little bit of a modern twist. 222 00:09:39,400 --> 00:09:40,480 AARON: Looking good, Petro. 223 00:09:42,400 --> 00:09:45,360 How cool. That's so cute. Look at little Miin. 224 00:09:45,360 --> 00:09:47,040 Baby Miin. 225 00:09:48,040 --> 00:09:50,120 DOT: Come on, Miin! Come on, Miin! 226 00:09:50,120 --> 00:09:52,160 Mate, we've seen it time and time again 227 00:09:52,160 --> 00:09:53,480 in this competition. 228 00:09:53,480 --> 00:09:55,560 You obviously have a really strong connection 229 00:09:55,560 --> 00:09:56,800 to your ancestry. Yes. 230 00:09:56,800 --> 00:09:58,080 Yeah? I think, 231 00:09:58,080 --> 00:10:00,000 throughout the competition, I've been wanting to cook 232 00:10:00,000 --> 00:10:03,200 and showcase Malaysian food and Malaysian food heritage. 233 00:10:03,200 --> 00:10:04,600 Yeah. And that's what I'm gonna try 234 00:10:04,600 --> 00:10:06,520 to do again today. 235 00:10:06,520 --> 00:10:09,360 The dish I've decided to cook today is kiam chye ark, 236 00:10:09,360 --> 00:10:11,120 based on my mum's family recipe. 237 00:10:11,120 --> 00:10:14,560 It's actually a salted vegetable duck soup. 238 00:10:14,560 --> 00:10:16,680 It's one of those dishes that is such 239 00:10:16,680 --> 00:10:18,640 a big part of our family, 240 00:10:18,640 --> 00:10:21,200 and particularly our Chinese New Year tradition. 241 00:10:22,400 --> 00:10:23,760 So, it's duck and chicken, 242 00:10:23,760 --> 00:10:25,520 mustard greens, sour plums. 243 00:10:25,520 --> 00:10:27,880 There's also dry spices. 244 00:10:27,880 --> 00:10:31,560 Typically, you would cook the soup for two hours, 245 00:10:31,560 --> 00:10:33,720 but, obviously, we don't have two hours. 246 00:10:33,720 --> 00:10:35,080 So, I will be using the pressure cooker. 247 00:10:35,080 --> 00:10:37,160 Come on, Miin. Yep. Got it, got it. 248 00:10:37,160 --> 00:10:39,400 How much time do you need it in the pressure cooker? 249 00:10:39,400 --> 00:10:41,680 Oh, like 30 minutes. OK, get it on, yeah? 250 00:10:41,680 --> 00:10:43,320 Yep, yep. You're coming up to 50 minutes. 251 00:10:43,320 --> 00:10:44,320 Yep, yep, yep. 252 00:10:44,320 --> 00:10:46,960 I'm gonna serve the kiam chye ark with noodles. 253 00:10:49,440 --> 00:10:51,360 LYDIA: I'm actually loving this challenge 254 00:10:51,360 --> 00:10:54,680 because this is exactly, um... 255 00:10:54,680 --> 00:10:57,040 ..the kind of food I really enjoy cooking. 256 00:10:57,040 --> 00:10:58,840 I'm doing some stuffed onions. 257 00:10:58,840 --> 00:11:00,160 Lock in, Em. Come on. 258 00:11:01,720 --> 00:11:04,480 So, today, I'm doing my grandma's rendition 259 00:11:04,480 --> 00:11:06,520 of a wonton herbal soup 260 00:11:06,520 --> 00:11:08,600 that she used to make for me when I was sick. 261 00:11:09,920 --> 00:11:11,080 CASPER: So, today, I'm making... 262 00:11:11,080 --> 00:11:13,400 Basically, it's, like, our family's celebration food - 263 00:11:13,400 --> 00:11:14,480 golden syrup dumplings. 264 00:11:14,480 --> 00:11:16,280 I'm doing it with a wattleseed ice-cream as well. 265 00:11:16,280 --> 00:11:17,640 We've been using wattleseed 266 00:11:17,640 --> 00:11:20,120 in my family for, like, ages now. 267 00:11:20,120 --> 00:11:22,280 We want to taste your story. 268 00:11:22,280 --> 00:11:23,960 45 minutes to go! 269 00:11:23,960 --> 00:11:25,760 (CHEERING) 270 00:11:25,760 --> 00:11:27,920 I don't have a timer. 271 00:11:27,920 --> 00:11:29,560 Hey, Grace. Hello. 272 00:11:29,560 --> 00:11:31,319 Let's get into it. What's the dish? 273 00:11:31,319 --> 00:11:34,800 I'm doing the Mr Wolf ice-cream sundae. 274 00:11:34,800 --> 00:11:37,640 Right. Because, Mr Wolf is your parents' restaurant? 275 00:11:37,640 --> 00:11:39,960 Yeah, back in the day. (LAUGHS) Nice. OK. 276 00:11:39,960 --> 00:11:41,480 Mr Wolf is no longer... Yeah. 277 00:11:41,480 --> 00:11:43,280 ..but it will live in our hearts forever. 278 00:11:43,280 --> 00:11:45,319 Through dishes like this. Yeah. 279 00:11:45,319 --> 00:11:47,879 Is it the OG, in terms of the components? 280 00:11:47,879 --> 00:11:50,039 Or have you like... It is. ..Grace-ified it? 281 00:11:50,039 --> 00:11:51,359 No, it pretty much is OG. 282 00:11:51,359 --> 00:11:53,759 Vanilla ice-cream, raspberry sorbet, chocolate sauce, 283 00:11:53,759 --> 00:11:55,159 and a little biscotti. 284 00:11:55,159 --> 00:11:56,479 Yeah. Love it. 285 00:11:56,479 --> 00:11:58,359 You've just got to get, like, the components perfect. 286 00:11:58,359 --> 00:11:59,839 'Cause it's so simple. It is. 287 00:11:59,839 --> 00:12:01,359 Exactly. Yeah. It is. It is. 288 00:12:01,359 --> 00:12:02,719 Yeah. I'm glad you know that. 289 00:12:02,719 --> 00:12:03,800 Yeah. 290 00:12:03,800 --> 00:12:05,280 This was the dessert that was on the menu 291 00:12:05,280 --> 00:12:07,160 at my parents' restaurant when I was growing up. 292 00:12:07,160 --> 00:12:09,040 We would eat there three nights a week. 293 00:12:09,040 --> 00:12:10,560 For me, this is, like, 294 00:12:10,560 --> 00:12:13,000 the most nostalgic thing ever to put in my mouth. 295 00:12:13,000 --> 00:12:16,520 And I think if the elements and components are perfect, 296 00:12:16,520 --> 00:12:19,360 I think it should be able to keep me out of the bottom. 297 00:12:19,360 --> 00:12:21,520 I take the anglaise out of the blast chiller. 298 00:12:21,520 --> 00:12:24,280 It's probably not cold enough, 299 00:12:24,280 --> 00:12:25,760 but I need to hurry up 300 00:12:25,760 --> 00:12:28,840 because I really need time to churn in the machine. 301 00:12:28,840 --> 00:12:30,600 This is really pushing it. 302 00:12:30,600 --> 00:12:32,360 I don't know if it's gonna set. (CHUCKLES) 303 00:12:32,360 --> 00:12:33,640 I've told the judges... 304 00:12:33,640 --> 00:12:35,319 OK. Yeah. 305 00:12:35,319 --> 00:12:37,479 ..I'm gonna be putting up an ice-cream sundae. 306 00:12:37,479 --> 00:12:39,439 Oh, my God, that's crazy. 307 00:12:39,439 --> 00:12:41,319 What temperature does your ice-cream have to get to? 308 00:12:41,319 --> 00:12:42,920 Is it -30? Yeah. 309 00:12:42,920 --> 00:12:45,640 And to give them that without the ice-cream 310 00:12:45,640 --> 00:12:47,280 would be a huge fail. 311 00:12:47,280 --> 00:12:48,439 Oh, my God. 312 00:12:56,800 --> 00:12:58,920 I don't think my ice-creams are going to set. 313 00:12:58,920 --> 00:13:02,000 I'm so worried about the vanilla ice-cream. 314 00:13:02,000 --> 00:13:03,360 Look at this. 315 00:13:04,760 --> 00:13:06,280 I haven't even done anything yet. 316 00:13:08,760 --> 00:13:10,680 Look how thin it is. 317 00:13:10,680 --> 00:13:12,479 I've told the judges I'm going 318 00:13:12,479 --> 00:13:15,039 to be putting up an ice-cream sundae, 319 00:13:15,039 --> 00:13:17,439 and to give them that without the ice-cream 320 00:13:17,439 --> 00:13:19,159 would be a huge fail. 321 00:13:19,159 --> 00:13:20,679 Could you plan B? 322 00:13:23,679 --> 00:13:26,399 Basically, my ice-cream looks really weird, 323 00:13:26,399 --> 00:13:29,119 and I'm really worried it's not going to set, 324 00:13:29,119 --> 00:13:32,759 so I am going to make a little 325 00:13:32,759 --> 00:13:35,279 backup thick custard instead. 326 00:13:35,279 --> 00:13:37,999 AARON: Love it. Love it, Grace. 327 00:13:41,599 --> 00:13:43,119 DOT: Alyona, you're doing good. 328 00:13:43,119 --> 00:13:47,279 I'm making today my mum's and my grandma's 329 00:13:47,279 --> 00:13:50,039 sour cream rhubarb pie. 330 00:13:50,039 --> 00:13:51,839 But I'm making some ice-cream to go with it. 331 00:13:51,839 --> 00:13:54,959 Sour cream? Sour cream in pie. Good. 332 00:13:54,959 --> 00:13:56,879 And sour cream in ice-cream. Very good. 333 00:13:56,879 --> 00:13:58,479 Doubling up on sour cream today. 334 00:13:59,799 --> 00:14:02,799 PAT: Today, I'm making my grandma's tuna casserole. 335 00:14:02,799 --> 00:14:04,919 So, I'm doing sesame-crusted yellowfin, 336 00:14:04,919 --> 00:14:07,119 mustard and lemon veloute, 337 00:14:07,119 --> 00:14:11,239 a sourdough crouton sitting on top and a herb oil. 338 00:14:11,239 --> 00:14:12,560 You know, a really homely classic, 339 00:14:12,560 --> 00:14:13,839 but still with that refined look. 340 00:14:13,839 --> 00:14:15,199 So, that's the plan. 341 00:14:15,199 --> 00:14:16,560 Looking good, Pat. 342 00:14:19,000 --> 00:14:21,560 Today, I'm making a dish from Sicily, 343 00:14:21,560 --> 00:14:22,959 and from my childhood as well. 344 00:14:22,959 --> 00:14:24,400 It's a dish our family loves. 345 00:14:24,400 --> 00:14:25,720 They're called impanate. 346 00:14:25,720 --> 00:14:27,240 It's basically a Sicilian pasty, 347 00:14:27,240 --> 00:14:29,080 so it's going to have some sausage, some veg, 348 00:14:29,080 --> 00:14:31,600 cheese, chilli - really, really nice. 349 00:14:34,280 --> 00:14:37,560 Farmers' markets and pasta are tradition in our family, 350 00:14:37,560 --> 00:14:39,040 and so that's what I'm going to do today. 351 00:14:40,560 --> 00:14:42,719 I feel like I don't really have 352 00:14:42,719 --> 00:14:47,239 a very, like, rich cultural background. 353 00:14:47,239 --> 00:14:49,680 I was, like, born in Australia, raised in Australia, 354 00:14:49,680 --> 00:14:51,400 my parents are from Australia. 355 00:14:51,400 --> 00:14:53,760 But when I think of my food heritage, 356 00:14:53,760 --> 00:14:55,240 I just go straight to my mum. 357 00:14:56,480 --> 00:14:59,280 My earliest food memories are of making pasta, 358 00:14:59,280 --> 00:15:01,480 when I'm sort of, like, helping Mum. 359 00:15:01,480 --> 00:15:04,200 She's the one that ignited that interest in food. 360 00:15:04,200 --> 00:15:05,800 And I think of the farmers' markets. 361 00:15:05,800 --> 00:15:07,880 and I think how much she just really, 362 00:15:07,880 --> 00:15:09,960 really leant on fresh produce. 363 00:15:09,960 --> 00:15:13,680 And so, I want to do a dish that sort of builds on that. 364 00:15:13,680 --> 00:15:15,320 I'm going to do a corn agnolotti. 365 00:15:15,320 --> 00:15:16,680 I'm going to be doing a tomato 366 00:15:16,680 --> 00:15:18,520 and strawberry consomme to go with it, 367 00:15:18,520 --> 00:15:20,800 and then, like, a really beautiful, vibrant basil oil. 368 00:15:21,840 --> 00:15:23,800 I know that my ingredient choice 369 00:15:23,800 --> 00:15:26,400 and flavour combination is quite brave. 370 00:15:26,400 --> 00:15:27,560 I want it to be really fresh. 371 00:15:27,560 --> 00:15:31,080 I want to taste the raw fruit in it. 372 00:15:31,080 --> 00:15:32,240 I never want to go home, 373 00:15:32,240 --> 00:15:34,120 but I guess, today, like, there's a lot of emotion 374 00:15:34,120 --> 00:15:35,880 in the room today and a lot of feeling. 375 00:15:35,880 --> 00:15:38,400 And so, I guess, like, going home on a dish 376 00:15:38,400 --> 00:15:41,760 that represents your history and your family would just 377 00:15:41,760 --> 00:15:43,080 be, like, devastating. 378 00:15:43,080 --> 00:15:45,480 So, we're just gonna, like, cook with a lot of love today, 379 00:15:45,480 --> 00:15:47,920 and hopefully, that will get me through. 380 00:15:49,880 --> 00:15:51,080 AARON: Looking good, Lukey! 381 00:15:52,080 --> 00:15:53,680 Oh, that's a lot of saffron, brother. 382 00:15:53,680 --> 00:15:55,280 LUKE: I'm very excited for this challenge. 383 00:15:55,280 --> 00:15:57,560 What a challenge. It's all about the family tree, 384 00:15:57,560 --> 00:15:59,200 and I've got quite a big family tree, 385 00:15:59,200 --> 00:16:00,600 given I've got four brothers. 386 00:16:00,600 --> 00:16:02,320 And as if it wasn't good enough already, 387 00:16:02,320 --> 00:16:03,720 they've thrown ten grand on top of it. 388 00:16:03,720 --> 00:16:06,800 So, uh, this is a challenge I do not want to miss out on. 389 00:16:06,800 --> 00:16:08,680 Hearing that there's $10,000 on the line, 390 00:16:08,680 --> 00:16:11,360 I've gone from thinking I just want to play it safe 391 00:16:11,360 --> 00:16:13,040 and stay out of elimination, 392 00:16:13,040 --> 00:16:14,880 to I'm gonna take a bit of a risk today again 393 00:16:14,880 --> 00:16:16,920 and see if I can actually put myself in discussions 394 00:16:16,920 --> 00:16:18,960 for that $10,000. 395 00:16:18,960 --> 00:16:21,360 Luke, I just saw you wrangling some occy. 396 00:16:21,360 --> 00:16:22,720 Hey-hey. What is going on? Yes. 397 00:16:22,720 --> 00:16:26,080 I'm gonna do my take on my parents' paella. 398 00:16:26,080 --> 00:16:27,720 OK. The best bit of the paella 399 00:16:27,720 --> 00:16:30,240 is always, like, the socarrat, the crispy bit at the bottom. 400 00:16:30,240 --> 00:16:31,320 The crispy bottom rice. 401 00:16:31,320 --> 00:16:33,040 But I'm thinking I want to cook the paella, 402 00:16:33,040 --> 00:16:34,560 I'm gonna whack it in the freezer, 403 00:16:34,560 --> 00:16:35,960 get it to cool really quickly, 404 00:16:35,960 --> 00:16:37,360 and then sear that in a pan. Uh-huh. 405 00:16:37,360 --> 00:16:39,600 So I just get, like, the crispiest bottom 406 00:16:39,600 --> 00:16:40,720 you've ever seen. 407 00:16:40,720 --> 00:16:43,120 And then, pile the seafood all up on top, 408 00:16:43,120 --> 00:16:45,960 do, like, a charred capsicum-saffron aioli, 409 00:16:45,960 --> 00:16:48,280 throw on some herbs, some lemon, 410 00:16:48,280 --> 00:16:49,680 and I feel like it should be delicious. 411 00:16:49,680 --> 00:16:51,680 It sounds delicious. OK. Thank you. 412 00:16:51,680 --> 00:16:52,920 Have you made it before? 413 00:16:52,920 --> 00:16:54,800 I've done Mum and Dad's paella before. 414 00:16:54,800 --> 00:16:57,480 I've not tried this twist... OK. 415 00:16:57,480 --> 00:16:59,200 But, uh, I feel like I can do it. 416 00:16:59,200 --> 00:17:01,240 Today, I'm gonna try and spruce it up by doing 417 00:17:01,240 --> 00:17:03,960 a sort of a deconstructed paella. 418 00:17:03,960 --> 00:17:05,480 I've not done this technique before, 419 00:17:05,480 --> 00:17:07,080 but I think I've seen it done online. 420 00:17:07,080 --> 00:17:08,080 Good luck. 421 00:17:08,080 --> 00:17:10,800 It's a bit of a risk, given that paella's a timeless classic, 422 00:17:10,800 --> 00:17:12,360 but there's no point in playing it safe 423 00:17:12,360 --> 00:17:15,000 because you're not going to win $10,000 playing it safe. 424 00:17:20,480 --> 00:17:24,280 Today, I am making a take on my dad's pork ribs. 425 00:17:24,280 --> 00:17:26,640 First cook without the immunity pin. 426 00:17:26,640 --> 00:17:27,880 Look, I've been here before. 427 00:17:27,880 --> 00:17:30,360 I've done it without the immunity pin, so I'm just going to keep going. 428 00:17:30,360 --> 00:17:32,360 DOT: Looking good, Hannah! 429 00:17:32,360 --> 00:17:33,600 Choppity-chop-chop! 430 00:17:33,600 --> 00:17:36,360 My family have been sheep farmers, 431 00:17:36,360 --> 00:17:39,680 so I'm gonna do shepherd's pie today, but elevated. 432 00:17:41,800 --> 00:17:44,360 JACK: My nan, she always made me honey and lemon cake, 433 00:17:44,360 --> 00:17:47,120 so I'm doing a honey semifreddo 434 00:17:47,120 --> 00:17:49,120 with a lemon crumb, 435 00:17:49,120 --> 00:17:51,479 honey tuile and a burnt lemon-honey caramel. 436 00:17:51,479 --> 00:17:53,919 Oh, that looks beautiful, Jack. 437 00:17:56,840 --> 00:17:59,240 ANDY: There is some good-looking stuff out there. 438 00:17:59,240 --> 00:18:01,600 POH: Yeah. I'm excited. Same, same. 439 00:18:01,600 --> 00:18:03,719 I'm feeling really happy for Olaolu today. 440 00:18:03,719 --> 00:18:07,719 He's cooking a dish today that's making his eyes sparkle, 441 00:18:07,719 --> 00:18:09,279 and I can see he's got clarity. Nice. 442 00:18:10,479 --> 00:18:12,799 SOFIA: I love where Luke is at. 443 00:18:12,799 --> 00:18:13,839 So, his family dish that... 444 00:18:13,839 --> 00:18:15,519 They're known for doing these huge paellas. 445 00:18:15,519 --> 00:18:17,759 But it's also the dish that I'm worried about. 446 00:18:17,759 --> 00:18:19,959 I think he's got the right idea to try and MasterChef it up 447 00:18:19,959 --> 00:18:23,239 a little bit, but as a result, he's sort of deconstructing it. 448 00:18:23,239 --> 00:18:25,199 Oh. Yes. 449 00:18:25,199 --> 00:18:28,039 It's either gonna, you know, put him towards the ten grand 450 00:18:28,039 --> 00:18:30,119 or send him home if he really doesn't make it. 451 00:18:31,439 --> 00:18:33,599 I'm excited about Miin's dish. 452 00:18:33,599 --> 00:18:36,839 It's like a sour duck and vegetable soup. 453 00:18:36,839 --> 00:18:38,799 Sounds delicious. 454 00:18:38,799 --> 00:18:40,599 DOT: Come on, Miin! AARON: Go on, Miin. 455 00:18:40,599 --> 00:18:42,359 Looking good. 456 00:18:42,359 --> 00:18:44,079 My soup is in the pressure cooker, 457 00:18:44,079 --> 00:18:45,999 so now I need to start on my noodles. 458 00:18:45,999 --> 00:18:47,879 I'm making rice noodles. 459 00:18:47,879 --> 00:18:49,719 It's actually based on Poh's recipe 460 00:18:49,719 --> 00:18:51,360 that she made a few weeks ago. 461 00:18:51,360 --> 00:18:54,199 Rice flour, tapioca flour, 462 00:18:54,199 --> 00:18:55,759 boiling water. 463 00:18:55,759 --> 00:18:57,999 That goes straight into the water. 464 00:18:57,999 --> 00:18:59,919 (CONTESTANTS EXCLAIM) 465 00:19:03,159 --> 00:19:04,519 No. 466 00:19:04,519 --> 00:19:05,879 That's not going to work. 467 00:19:05,879 --> 00:19:07,719 I tried to put it through a potato ricer, 468 00:19:07,719 --> 00:19:09,599 and as I'm pressing it through, 469 00:19:09,599 --> 00:19:11,719 it's just breaking apart as it's coming out, 470 00:19:11,719 --> 00:19:13,839 so, obviously, something's not right. 471 00:19:13,839 --> 00:19:15,959 Yeah, it's not coming together. I'm going to try it again. 472 00:19:18,159 --> 00:19:20,759 We want to taste your family history. 473 00:19:20,759 --> 00:19:22,239 30 minutes to go! 474 00:19:22,239 --> 00:19:23,479 (CHEERING AND APPLAUSE) 475 00:19:23,479 --> 00:19:24,639 DOT: Come on, guys! 476 00:19:24,639 --> 00:19:25,719 JEAN-CHRISTOPHE: Let's go! 477 00:19:25,719 --> 00:19:26,879 Cook with your heart. 478 00:19:30,279 --> 00:19:32,079 MIIN: Yeah, I'm so frazzled. 479 00:19:33,159 --> 00:19:35,039 Without these noodles, 480 00:19:35,039 --> 00:19:36,959 100%, I'm going home. 481 00:19:36,959 --> 00:19:38,399 Keep pushing, Miin. 482 00:19:38,399 --> 00:19:39,639 Why is it not working? 483 00:19:40,719 --> 00:19:42,239 (SIGHS) 484 00:19:53,639 --> 00:19:55,159 Keep pushing, Miin. 485 00:19:55,159 --> 00:19:57,279 Why is it not working? 486 00:19:57,279 --> 00:19:58,759 (SIGHS) 487 00:19:58,759 --> 00:19:59,799 Come on! 488 00:20:01,119 --> 00:20:02,559 I've tried making two batches of noodles. 489 00:20:02,559 --> 00:20:03,799 It's not worked out. 490 00:20:03,799 --> 00:20:06,399 I have no idea what's going wrong. 491 00:20:06,399 --> 00:20:08,639 I'm gonna try making a third batch. 492 00:20:08,639 --> 00:20:10,759 I'm hoping this will work out better. 493 00:20:12,599 --> 00:20:13,959 If I can't figure this out, 494 00:20:13,959 --> 00:20:16,399 then I will have an incomplete dish 495 00:20:16,399 --> 00:20:17,959 because I'm just serving soup. 496 00:20:20,719 --> 00:20:23,119 Feeling alright. You never... 497 00:20:23,119 --> 00:20:24,239 I don't feel good 498 00:20:24,239 --> 00:20:25,879 until I literally go to bed that night, 499 00:20:25,879 --> 00:20:28,879 and I'm like, "Alright, didn't mess that up." (LAUGHS) 500 00:20:28,879 --> 00:20:30,679 My pasta dough is made. 501 00:20:30,679 --> 00:20:32,959 That consomme is delicious. 502 00:20:32,959 --> 00:20:34,359 It's enough umami - 503 00:20:34,359 --> 00:20:36,399 salty, sweet. 504 00:20:36,399 --> 00:20:37,799 It's got enough sourness in it, 505 00:20:37,799 --> 00:20:39,879 and you can taste all of the flavours 506 00:20:39,879 --> 00:20:41,239 that I want going on. 507 00:20:41,239 --> 00:20:43,199 And my corn filling is ready to be piped. 508 00:20:44,559 --> 00:20:46,719 Looking good, Annabel! 509 00:20:46,719 --> 00:20:48,159 As a whole dish, 510 00:20:48,159 --> 00:20:50,959 when you eat it, you just think of, like, fresh, 511 00:20:50,959 --> 00:20:52,439 seasonal produce. 512 00:20:52,439 --> 00:20:53,839 That's very much, like... 513 00:20:53,839 --> 00:20:55,719 My mum would just be like, "Love it." 514 00:20:57,439 --> 00:20:59,279 So, um, my stew base is going. 515 00:20:59,279 --> 00:21:01,079 It's, like, nicely seasoned. 516 00:21:01,079 --> 00:21:03,199 So, things are moving on that. 517 00:21:03,199 --> 00:21:06,119 So, the stew base for efo riro is capsicum, onion 518 00:21:06,119 --> 00:21:07,319 and scotch bonnet. 519 00:21:07,319 --> 00:21:08,839 Like, Nigerian cooking is very maximalist. 520 00:21:08,839 --> 00:21:10,999 You know, the more stuff you put in, 521 00:21:10,999 --> 00:21:12,839 the better it's considered. 522 00:21:12,839 --> 00:21:14,279 It's all about the flavour, you know. 523 00:21:14,279 --> 00:21:16,359 It's about the depth in the flavour, with some 524 00:21:16,359 --> 00:21:18,199 of the spices and ingredients, 525 00:21:18,199 --> 00:21:20,039 the locust bean and the crayfish. 526 00:21:20,039 --> 00:21:21,399 Nigerians, we always want to... 527 00:21:21,399 --> 00:21:23,319 Like, meat's got to be in the dish somewhere. 528 00:21:23,319 --> 00:21:24,999 The meat, I've gone for a chuck, 529 00:21:24,999 --> 00:21:27,679 and I'm about to start making the semolina, 530 00:21:27,679 --> 00:21:28,999 uh, in here. 531 00:21:28,999 --> 00:21:30,359 I'm sticking to tradition. 532 00:21:31,359 --> 00:21:33,959 I definitely want the judges to enjoy this food 533 00:21:33,959 --> 00:21:36,119 the way I do at home, 534 00:21:36,119 --> 00:21:37,839 and that means going in with my hands. 535 00:21:37,839 --> 00:21:39,639 So, I want the semo to be, like, a really 536 00:21:39,639 --> 00:21:42,559 good vessel, so that you can start to get 537 00:21:42,559 --> 00:21:45,159 a handful and enjoy the efo with it. 538 00:21:45,159 --> 00:21:48,279 This is going to be as close to traditional as I can get it. 539 00:21:52,039 --> 00:21:53,719 PETRO: This is, like, my spin on the dish. 540 00:21:53,719 --> 00:21:55,919 So there's no real blueprint. 541 00:21:55,919 --> 00:21:59,799 I'm just going to have to trust my gut and trust my flavours. 542 00:21:59,799 --> 00:22:02,239 So, for my version of Cypriot ravioles, 543 00:22:02,239 --> 00:22:05,479 I'm making my ricotta from scratch. 544 00:22:05,479 --> 00:22:07,399 And I'm thinking, with the whey, 545 00:22:07,399 --> 00:22:09,999 I can actually make a tomato-butter sauce 546 00:22:09,999 --> 00:22:12,999 to elevate this dish from a village dish 547 00:22:12,999 --> 00:22:14,679 to a MasterChef dish. 548 00:22:14,679 --> 00:22:17,039 I've really got to hone in and get that sauce 549 00:22:17,039 --> 00:22:18,479 absolutely spot-on. 550 00:22:18,479 --> 00:22:21,039 VINNIE: Opa! Opa! There it is. Opa! 551 00:22:22,159 --> 00:22:24,039 All going everywhere! (LAUGHS) 552 00:22:27,519 --> 00:22:29,679 AARON: Come on, Uncle Miin, come on! 553 00:22:29,679 --> 00:22:31,959 This is my third time trying to get it done, 554 00:22:31,959 --> 00:22:34,159 so, hopefully, I'll get it done properly this time. 555 00:22:34,159 --> 00:22:36,879 But, yeah, I don't think I have time to make another batch. 556 00:22:38,199 --> 00:22:41,079 POH: I almost guarantee you it's related to the water 557 00:22:41,079 --> 00:22:42,119 not being hot enough. 558 00:22:42,119 --> 00:22:44,639 It needs to be boiling water, straight into it. 559 00:22:46,279 --> 00:22:48,639 I put the third batch of dough through the rice, I press it... 560 00:22:52,679 --> 00:22:54,119 Oh, wait. 561 00:23:05,199 --> 00:23:06,399 It's not working. 562 00:23:08,759 --> 00:23:10,759 I have no time to try this again. 563 00:23:10,759 --> 00:23:13,839 Pressure cooker has gone off. 564 00:23:13,839 --> 00:23:16,519 I need to spend time balancing that broth 565 00:23:16,519 --> 00:23:17,679 and finishing the duck. 566 00:23:18,679 --> 00:23:21,439 I would have liked to allow it to sit in the broth 567 00:23:21,439 --> 00:23:23,919 a bit longer, but I don't have time anymore, 568 00:23:23,919 --> 00:23:26,439 so I just need to get everything done. 569 00:23:26,439 --> 00:23:28,039 Come on, Uncle Miin! 570 00:23:28,039 --> 00:23:29,199 (MUTTERS INDISTINCTLY) 571 00:23:32,239 --> 00:23:33,319 Time is running out. 572 00:23:33,319 --> 00:23:35,599 I decide I'm gonna cook rice. 573 00:23:35,599 --> 00:23:37,919 At the very least, there's a carb element 574 00:23:37,919 --> 00:23:39,039 to go with the soup. 575 00:23:41,759 --> 00:23:44,159 Keep your eye on the prize, 'cause it's a big one. 576 00:23:44,159 --> 00:23:45,479 15 minutes to go! 577 00:23:45,479 --> 00:23:46,759 Come on! 578 00:23:48,319 --> 00:23:52,159 I think it needs quite a bit longer than 15 minutes to set. 579 00:23:52,159 --> 00:23:55,439 So, um, there's actually nothing I can do. 580 00:23:55,439 --> 00:23:56,799 I'm working on this custard now. 581 00:23:56,799 --> 00:23:58,239 Um, we'll just have to see. 582 00:24:01,679 --> 00:24:02,999 LUKE: There's only 15 minutes left. 583 00:24:02,999 --> 00:24:05,159 I need to get this paella in the pan, 584 00:24:05,159 --> 00:24:06,519 whack it in the freezer, set it, 585 00:24:06,519 --> 00:24:08,679 and I need that thing to cool as quickly as possible. 586 00:24:09,879 --> 00:24:11,559 15 minutes to go, and I need 587 00:24:11,559 --> 00:24:12,959 to kind of get my whole dish together. 588 00:24:12,959 --> 00:24:14,279 I'm really behind time. 589 00:24:14,279 --> 00:24:15,799 I need to cook my seafood. 590 00:24:15,799 --> 00:24:18,839 I need to finish off the paella in a pan, 591 00:24:18,839 --> 00:24:19,879 and I need to assemble it all. 592 00:24:19,879 --> 00:24:21,559 So, it's a really big push here. 593 00:24:21,559 --> 00:24:24,519 I don't know why I'm cooking three types of seafood. 594 00:24:24,519 --> 00:24:26,079 It's a death wish. 595 00:24:26,079 --> 00:24:28,439 Alright, come on, Luke, don't undercook your prawns, buddy. 596 00:24:28,439 --> 00:24:32,039 Don't undercook your bloody prawns, champ. 597 00:24:32,039 --> 00:24:33,759 How's your rice? How's your crispy bottom going? 598 00:24:33,759 --> 00:24:35,719 It's good. It just needs to be fried. 599 00:24:35,719 --> 00:24:37,439 OK. Yeah, I know. 600 00:24:38,919 --> 00:24:40,799 AARON: Come on, Luke. 601 00:24:40,799 --> 00:24:43,719 Pretty much just practising my exit speech at this point. 602 00:24:43,719 --> 00:24:45,799 I'm pretty confident I'm going home. 603 00:24:58,919 --> 00:25:00,999 It's not cooked. Damn! 604 00:25:00,999 --> 00:25:04,239 Like, everything is just a bit behind where it needs to be. 605 00:25:04,239 --> 00:25:07,279 And, yeah, given there's $10,000 on the line, 606 00:25:07,279 --> 00:25:09,239 but there's also a black apron on me, 607 00:25:09,239 --> 00:25:11,119 so I'm just really running out of time here. 608 00:25:15,839 --> 00:25:17,959 DOT: Looks beautiful, Emily! 609 00:25:19,119 --> 00:25:21,399 I'm making the longest noodle in MasterChef history, 610 00:25:21,399 --> 00:25:22,479 I've decided. 611 00:25:22,479 --> 00:25:24,119 LYDIA: Ow! It's hot. 612 00:25:24,119 --> 00:25:25,599 Alright, one more and that's it. 613 00:25:26,719 --> 00:25:28,519 Vinnie, it's smelling insane! 614 00:25:30,039 --> 00:25:31,959 JEAN-CHRISTOPHE: Keep using your emotions! 615 00:25:31,959 --> 00:25:33,919 Five minutes to go! 616 00:25:33,919 --> 00:25:36,479 Allez! (CHEERING AND APPLAUSE) 617 00:25:40,239 --> 00:25:41,639 There's five minutes to go, 618 00:25:41,639 --> 00:25:43,079 and my rice is still in the freezer. 619 00:25:43,079 --> 00:25:44,919 It's not fully set, but I just don't have time to waste. 620 00:25:44,919 --> 00:25:47,919 I sprint back to my bench, and just get the paella in the pan. 621 00:25:53,999 --> 00:25:55,039 Why is that sticking? 622 00:25:57,639 --> 00:25:59,319 I'm trying to check if the bottom is crispy, 623 00:25:59,319 --> 00:26:01,279 and I realise I haven't used a non-stick pan. 624 00:26:01,279 --> 00:26:02,999 I've used a stainless-steel, 625 00:26:02,999 --> 00:26:05,159 and it's just completely stuck to the bottom. 626 00:26:05,159 --> 00:26:07,439 It's not crispy, it's, like, slightly burnt. 627 00:26:07,439 --> 00:26:09,599 This is turning into a dog's breakfast. 628 00:26:15,359 --> 00:26:16,959 That didn't work at all. 629 00:26:16,959 --> 00:26:19,399 Took a risk, didn't pay off. 630 00:26:19,399 --> 00:26:22,319 This whole dish revolved around and was designed around the fact 631 00:26:22,319 --> 00:26:23,919 that I was wanting the crispy rice. 632 00:26:23,919 --> 00:26:26,159 And it's far from that. 633 00:26:26,159 --> 00:26:27,279 So, I think I've already 634 00:26:27,279 --> 00:26:29,439 put myself in a fair bit of trouble with that. 635 00:26:29,439 --> 00:26:31,279 I've had a few scares in the kitchen already, 636 00:26:31,279 --> 00:26:32,599 but this is the first one 637 00:26:32,599 --> 00:26:34,719 where I'm seriously thinking to myself, "This could 638 00:26:34,719 --> 00:26:36,799 "be the end of my time in the MasterChef kitchen." 639 00:26:38,559 --> 00:26:41,119 Give it everything you've got. Two minutes to go! 640 00:26:41,119 --> 00:26:42,959 SOFIA: Let's go! 641 00:26:42,959 --> 00:26:45,119 DOT: Get it on the plate, guys. 642 00:26:46,839 --> 00:26:48,039 GRACE: Oh, my God. 643 00:26:48,039 --> 00:26:49,559 At this point, I'm thinking, 644 00:26:49,559 --> 00:26:51,199 "How will I plate this custard? 645 00:26:51,199 --> 00:26:53,319 "Like, how am I going to reinvent this dish?" 646 00:26:53,319 --> 00:26:55,479 And then... (BEEP) 647 00:26:55,479 --> 00:26:57,039 Oh, my God. AARON: Did it work? 648 00:26:57,039 --> 00:26:59,239 It just beeped. Yeah, girl! 649 00:26:59,239 --> 00:27:01,319 It's going to be done. (LAUGHS) You did it. 650 00:27:01,319 --> 00:27:03,319 That is music to my ears. 651 00:27:04,439 --> 00:27:06,399 I'm so relieved. 652 00:27:06,399 --> 00:27:08,719 Now, I can serve the ice-cream, 653 00:27:08,719 --> 00:27:11,199 I can plate up the dish how I wanted to... 654 00:27:11,199 --> 00:27:12,559 Um, yeah, I'm really happy. 655 00:27:12,559 --> 00:27:14,919 JACKIE: Oh, it smells so good! 656 00:27:14,919 --> 00:27:18,359 We are wrapping it up in ten... 657 00:27:18,359 --> 00:27:20,559 JUDGES: Nine, eight, 658 00:27:20,559 --> 00:27:24,359 seven, six, five, 659 00:27:24,359 --> 00:27:27,519 four, three, two, 660 00:27:27,519 --> 00:27:30,199 one! That's it, everybody! 661 00:27:31,959 --> 00:27:33,959 How did you go? 662 00:27:33,959 --> 00:27:35,599 ANNABEL: Oh, I don't know. 663 00:27:35,599 --> 00:27:38,279 That was tight. Certainly was. 664 00:27:38,279 --> 00:27:39,799 (CHEERING) 665 00:27:47,079 --> 00:27:49,079 SOFIA: Behind us is your family tree, 666 00:27:49,079 --> 00:27:51,519 and, today, we asked you to make us a dish 667 00:27:51,519 --> 00:27:53,119 connected to your roots. 668 00:27:53,119 --> 00:27:55,719 We're looking for the top dish for a huge prize, 669 00:27:55,719 --> 00:27:58,199 $10,000, thanks to Ancestry. 670 00:27:58,199 --> 00:28:01,439 But unfortunately, the bottom dish will be going home today. 671 00:28:02,639 --> 00:28:05,999 First dish we'd like to taste belongs to Olaolu. 672 00:28:05,999 --> 00:28:07,239 (CHEERING AND APPLAUSE) 673 00:28:09,119 --> 00:28:10,799 OLAOLU: Today, I'm definitely thinking of my dad, 674 00:28:10,799 --> 00:28:12,639 especially, because he's not here to witness it. 675 00:28:12,639 --> 00:28:14,559 So, I've gone OG with this recipe, 676 00:28:14,559 --> 00:28:16,119 and it's smelling so good. 677 00:28:16,119 --> 00:28:18,519 It's taking me back home, and I'm excited. 678 00:28:18,519 --> 00:28:21,119 I'm ready to kind of share this with the judges, 679 00:28:21,119 --> 00:28:22,439 and I hope they like it. 680 00:28:26,359 --> 00:28:28,159 Mate, there is a pep in your step. 681 00:28:28,159 --> 00:28:30,879 I've never seen that walk down to the tasting table before. 682 00:28:30,879 --> 00:28:33,199 Yeah, it felt good to cook this dish. 683 00:28:33,199 --> 00:28:35,039 Olaolu, 684 00:28:35,039 --> 00:28:36,319 what have you made? 685 00:28:36,319 --> 00:28:38,799 I've made efo riro with semo. 686 00:28:41,879 --> 00:28:46,519 What inspired you with this dish? 687 00:28:46,519 --> 00:28:49,079 So, this dish is one 688 00:28:49,079 --> 00:28:51,479 that, when I was younger, I wasn't that crazy about, 689 00:28:51,479 --> 00:28:55,079 but my dad loved to eat it, and now I really do like this. 690 00:28:55,079 --> 00:28:57,719 So, are you supposed to take some of your semolina...? 691 00:28:57,719 --> 00:28:58,839 Yeah, with your hands. 692 00:28:58,839 --> 00:29:00,719 With your hands, that's what I thought. 693 00:29:00,719 --> 00:29:01,759 I'll tell you something. 694 00:29:01,759 --> 00:29:04,239 I don't like sticky fingers, but I'm going to do it now. 695 00:29:07,799 --> 00:29:10,599 You're not going to see me doing that many times in my life. 696 00:29:27,399 --> 00:29:29,119 I absolutely... 697 00:29:30,239 --> 00:29:31,319 ..love it. 698 00:29:33,159 --> 00:29:36,119 It is superb! 699 00:29:37,399 --> 00:29:38,639 Incroyable. 700 00:29:38,639 --> 00:29:40,519 Everything is seasoned perfectly. 701 00:29:41,759 --> 00:29:45,199 But what is amazing is what you did with this. 702 00:29:45,199 --> 00:29:47,559 The semolina is quite natural. 703 00:29:47,559 --> 00:29:49,119 That's very clever. 704 00:29:49,119 --> 00:29:51,399 If that was seasoned, it would not be the same effect. 705 00:29:51,399 --> 00:29:53,479 So you've got balance. 706 00:29:53,479 --> 00:29:56,119 It is just amazing. It's, like, magical. 707 00:29:56,119 --> 00:29:58,079 (CHEERING) 708 00:29:58,079 --> 00:29:59,359 It's amazing! 709 00:30:01,239 --> 00:30:04,759 Nigerian food has spice, it has sweetness, 710 00:30:04,759 --> 00:30:07,959 it has funk, and this feels like the first time 711 00:30:07,959 --> 00:30:10,239 you really haven't held any of that back. 712 00:30:11,719 --> 00:30:13,719 Mate, the dish, for a stew, 713 00:30:13,719 --> 00:30:16,479 like, it's got so much freshness and brightness. 714 00:30:16,479 --> 00:30:17,879 I was not expecting that. 715 00:30:17,879 --> 00:30:19,599 Everything still has texture, 716 00:30:19,599 --> 00:30:23,839 but more importantly, everything still has flavour. 717 00:30:23,839 --> 00:30:26,599 The Scotch bonnet is just ringing 718 00:30:26,599 --> 00:30:28,639 throughout the whole dish. 719 00:30:28,639 --> 00:30:29,959 And then the beef, that's the thing 720 00:30:29,959 --> 00:30:31,479 that is cooked to perfection. 721 00:30:31,479 --> 00:30:33,159 It's starting to melt in your mouth, 722 00:30:33,159 --> 00:30:36,079 and you combine that with your little flex, 723 00:30:36,079 --> 00:30:39,639 your little secret, like, Nigerian MSG, 724 00:30:39,639 --> 00:30:42,439 the dried crayfish, and we are on! 725 00:30:42,439 --> 00:30:45,199 Like, far out. 726 00:30:46,559 --> 00:30:48,159 Well done. Go on, strut off, strut off. 727 00:30:48,159 --> 00:30:49,399 Thanks. 728 00:30:49,399 --> 00:30:51,919 (CHEERING AND APPLAUSE) 729 00:30:51,919 --> 00:30:53,319 I've made myself proud, 730 00:30:53,319 --> 00:30:55,279 I feel like I've made my dad proud, 731 00:30:55,279 --> 00:30:56,559 and it means a lot. 732 00:31:00,319 --> 00:31:03,199 Next dish we'd like to taste is Jackie's. 733 00:31:05,239 --> 00:31:06,959 JACKIE: Today, I've made 734 00:31:06,959 --> 00:31:08,959 a take on my dad's sweet, sticky pork rib 735 00:31:08,959 --> 00:31:10,799 with a shallot flour bun, 736 00:31:10,799 --> 00:31:13,519 and I've also done a cucumber pickle. 737 00:31:13,519 --> 00:31:15,279 Those ribs just melt in your mouth, 738 00:31:15,279 --> 00:31:18,199 and they have that beautiful sort of sweet char siu, 739 00:31:18,199 --> 00:31:20,599 caramelly goodness running through all of it. 740 00:31:20,599 --> 00:31:22,919 You should be super proud of yourself. 741 00:31:22,919 --> 00:31:24,199 Casper! 742 00:31:24,199 --> 00:31:25,439 (CHEERING) 743 00:31:25,439 --> 00:31:28,239 CASPER: I've got my nan's golden syrup dumplings. 744 00:31:28,239 --> 00:31:29,759 We've got the wattle seed ice-cream there. 745 00:31:29,759 --> 00:31:31,999 We've got, like, a walnut and ginger crumb. 746 00:31:31,999 --> 00:31:33,679 Can we eat it, please? (LAUGHS) 747 00:31:33,679 --> 00:31:36,439 Easily the best golden syrup dumplings I've had. 748 00:31:36,439 --> 00:31:37,839 Easily. 749 00:31:37,839 --> 00:31:38,959 Emily! 750 00:31:41,559 --> 00:31:43,839 EMILY: I decided to make my grandma's rendition 751 00:31:43,839 --> 00:31:45,999 of a wonton herbal soup. 752 00:31:45,999 --> 00:31:48,559 Hee-hee! 753 00:31:48,559 --> 00:31:51,119 The noodles are amazing! JEAN-CHRISTOPHE: Oh, yes. 754 00:31:51,119 --> 00:31:52,799 I think some of the best noodle work 755 00:31:52,799 --> 00:31:53,799 we've seen in here. 756 00:31:55,199 --> 00:31:56,879 Next up, Vinnie! 757 00:31:56,879 --> 00:31:58,879 (CHEERING AND APPLAUSE) 758 00:31:58,879 --> 00:32:01,119 VINNIE: I've made a Sicilian impanata 759 00:32:01,119 --> 00:32:02,519 with a salsa verde. 760 00:32:04,239 --> 00:32:06,959 Oh, yeah. Happy with that? Oh, now I get it. 761 00:32:06,959 --> 00:32:08,079 I get it, I get it. 762 00:32:11,119 --> 00:32:14,679 Vinnie, I think this dish is representin'! 763 00:32:16,119 --> 00:32:18,159 It packs Sicilian punch. 764 00:32:18,159 --> 00:32:19,679 Hannah, please. 765 00:32:19,679 --> 00:32:21,839 (CHEERING AND APPLAUSE) 766 00:32:21,839 --> 00:32:24,279 HANNAH: I have made you shepherd's pie. 767 00:32:26,959 --> 00:32:27,959 Yeah! 768 00:32:27,959 --> 00:32:30,039 Yeah, in the MasterChef kitchen! 769 00:32:30,039 --> 00:32:31,679 (LAUGHTER) 770 00:32:34,599 --> 00:32:38,319 Deep, rich flavours in that ragu. 771 00:32:38,319 --> 00:32:39,959 Just does exactly what it needs. 772 00:32:39,959 --> 00:32:41,799 (CHEERING AND APPLAUSE) Thank you. 773 00:32:41,799 --> 00:32:44,839 Next dish we'd love to taste is Miin's. 774 00:32:46,279 --> 00:32:49,319 MIIN: Everyone has cooked well today, 775 00:32:49,319 --> 00:32:52,119 so I feel nervous because I haven't 776 00:32:52,119 --> 00:32:54,279 cooked what I intended to cook, 777 00:32:54,279 --> 00:32:57,159 and then not being able to make the noodles 778 00:32:57,159 --> 00:32:59,119 meant I didn't spend enough time 779 00:32:59,119 --> 00:33:01,239 on the duck and the soup. 780 00:33:01,239 --> 00:33:02,839 Miin, what have you made 781 00:33:02,839 --> 00:33:04,959 and how does it connect you to your family tree? 782 00:33:04,959 --> 00:33:08,519 I've actually made my mum's kiam chye ark. 783 00:33:08,519 --> 00:33:12,679 So initially today I wanted to serve it with noodles. 784 00:33:12,679 --> 00:33:15,279 Unfortunately, the noodles didn't come together, 785 00:33:15,279 --> 00:33:18,439 so I ended up cooking rice to go with the dish. 786 00:33:18,439 --> 00:33:20,159 Shall we dive in? SOFIA: Yeah, divvy up. 787 00:33:21,679 --> 00:33:25,199 I've noticed you've cooked your duck legs 788 00:33:25,199 --> 00:33:27,119 under 30 minutes. 789 00:33:27,119 --> 00:33:28,199 Do you think that's enough? 790 00:33:28,199 --> 00:33:29,639 Uh, should be. 791 00:33:33,239 --> 00:33:34,359 Should be? 792 00:33:34,359 --> 00:33:35,959 (EXHALES) 793 00:33:51,359 --> 00:33:52,559 Are you happy with that? 794 00:33:53,559 --> 00:33:55,239 No, it should be more tender. 795 00:33:55,239 --> 00:33:56,439 More tender? 796 00:34:09,399 --> 00:34:12,839 Miin, the broth is unbelievable. 797 00:34:12,839 --> 00:34:15,519 You can really enjoy all the spices. 798 00:34:16,639 --> 00:34:20,199 Now, I think you guessed the meat is a little bit under, 799 00:34:20,199 --> 00:34:21,959 but my concern is not just that. 800 00:34:21,959 --> 00:34:23,599 The meat is also unseasoned. 801 00:34:24,959 --> 00:34:27,439 Miin, I think I did miss the noodles a little bit. 802 00:34:27,439 --> 00:34:28,439 Yeah. 803 00:34:28,439 --> 00:34:30,359 And even though you have balanced 804 00:34:30,359 --> 00:34:32,159 the broth beautifully to have on its own, 805 00:34:32,159 --> 00:34:36,039 once I have it with the rice, it tastes quite bland, 806 00:34:36,039 --> 00:34:39,879 so you just have to inject it with way more flavour. 807 00:34:39,879 --> 00:34:41,239 I think there's a few flaws, mate. 808 00:34:42,679 --> 00:34:44,759 A - I don't think the rice should have been there. 809 00:34:45,799 --> 00:34:49,519 B - I think the broth needed much more oomph 810 00:34:49,519 --> 00:34:51,199 and time in the pressure cooker. 811 00:34:51,199 --> 00:34:55,079 And C - the duck, it's dry. 812 00:34:55,079 --> 00:34:56,599 So I'm a bit worried for you, unfortunately. 813 00:34:56,599 --> 00:34:58,119 It's alright. Thanks, mate. 814 00:34:58,119 --> 00:35:00,239 Thank you. (APPLAUSE) 815 00:35:01,959 --> 00:35:03,759 What a shame. 816 00:35:03,759 --> 00:35:06,119 Obviously, I am so disappointed. 817 00:35:06,119 --> 00:35:10,879 I'm feeling that I may be in trouble today. 818 00:35:13,679 --> 00:35:17,079 The next dish we'd like to taste belongs to Petro. 819 00:35:17,079 --> 00:35:19,239 (CHEERING) 820 00:35:19,239 --> 00:35:23,119 PETRO: Today was a very emotionally-charged cook, 821 00:35:23,119 --> 00:35:24,399 but I think my Yaya Sofia 822 00:35:24,399 --> 00:35:26,439 would be extremely proud of this dish. 823 00:35:26,439 --> 00:35:29,999 It's such a great representation of Cypriot food 824 00:35:29,999 --> 00:35:33,559 and also what modern Cypriot food can be. 825 00:35:35,359 --> 00:35:36,479 Petro, what have you made? 826 00:35:36,479 --> 00:35:38,879 I made Cypriot ravioles. 827 00:35:41,759 --> 00:35:46,039 The filling is grated haloumi, ricotta, fresh mint, dried mint 828 00:35:46,039 --> 00:35:47,519 and some cracked pepper. 829 00:35:47,519 --> 00:35:51,919 Growing up, my yaya would make this dish 830 00:35:51,919 --> 00:35:53,479 and it's one of the first memories 831 00:35:53,479 --> 00:35:56,679 I can remember making food with her. 832 00:35:56,679 --> 00:35:58,919 So she's left a big, big impact. 833 00:36:00,599 --> 00:36:02,239 Shall we divvy? POH: Yeah. 834 00:36:17,199 --> 00:36:19,759 Uh, Petro, I think if there's kind of one word 835 00:36:19,759 --> 00:36:23,359 that could describe that photo, 836 00:36:23,359 --> 00:36:25,319 that dish, 837 00:36:25,319 --> 00:36:26,879 it is boss. 838 00:36:26,879 --> 00:36:28,839 Absolute boss. 839 00:36:28,839 --> 00:36:30,639 It really does give us a sense of who you are 840 00:36:30,639 --> 00:36:31,839 and where you've come from, 841 00:36:31,839 --> 00:36:33,519 and I think that was really important today 842 00:36:33,519 --> 00:36:35,079 to convey that through your dish. 843 00:36:35,079 --> 00:36:37,079 I know how much you wanted to highlight haloumi, 844 00:36:37,079 --> 00:36:38,479 which you've definitely done. 845 00:36:38,479 --> 00:36:40,999 It gives this real salty richness to the dish. 846 00:36:40,999 --> 00:36:44,319 Um, and then using the whey as a form of acidity, 847 00:36:44,319 --> 00:36:45,839 freshness from the mint 848 00:36:45,839 --> 00:36:48,079 and then rounding it off with butter, 849 00:36:48,079 --> 00:36:49,359 it's really smart 850 00:36:49,359 --> 00:36:51,559 and you've balanced this dish perfectly. 851 00:36:51,559 --> 00:36:52,759 Top stuff, mate. 852 00:36:54,639 --> 00:36:58,519 Petro, I love how this dish tastes like 853 00:36:58,519 --> 00:37:00,359 it is really tied to your Cypriot roots. 854 00:37:00,359 --> 00:37:04,479 I love that interplay of the dairy with the mint. 855 00:37:04,479 --> 00:37:06,479 It just makes it such a refreshing dish. 856 00:37:06,479 --> 00:37:08,319 I think it's a really beautiful take 857 00:37:08,319 --> 00:37:09,679 on something that's really personal to you. 858 00:37:09,679 --> 00:37:12,999 You've done a great job. Thanks, guys. Thank you. 859 00:37:12,999 --> 00:37:14,839 (CHEERING) 860 00:37:16,519 --> 00:37:19,239 I would never have picked this for today - 861 00:37:19,239 --> 00:37:22,119 you know, elimination, just trying to stay safe - 862 00:37:22,119 --> 00:37:23,919 but now I feel like I could be in the running 863 00:37:23,919 --> 00:37:25,679 to win the 10,000. 864 00:37:27,399 --> 00:37:29,399 Next dish we'd love to taste is Annabel's. 865 00:37:35,199 --> 00:37:38,039 ANNABEL: I am going out on a bit of a limb today. 866 00:37:38,039 --> 00:37:40,199 Strawberry and tomato - not always 867 00:37:40,199 --> 00:37:43,279 your most straightforward flavour combination. 868 00:37:43,279 --> 00:37:45,159 It makes sense in my brain. 869 00:37:45,159 --> 00:37:46,879 I hope it makes sense in theirs. 870 00:37:48,399 --> 00:37:50,719 Annabel, tell us what you've made today 871 00:37:50,719 --> 00:37:52,599 and how it connects you to your family tree. 872 00:37:52,599 --> 00:37:55,919 I have made a corn agnolotti, 873 00:37:55,919 --> 00:37:59,439 a tomato and strawberry consomme 874 00:37:59,439 --> 00:38:02,559 and a basil oil. 875 00:38:02,559 --> 00:38:03,679 We don't have, like, 876 00:38:03,679 --> 00:38:05,919 a super deep-rooted family history. 877 00:38:05,919 --> 00:38:07,719 We don't have a lot of, like, tradition 878 00:38:07,719 --> 00:38:09,319 that goes super far back, 879 00:38:09,319 --> 00:38:12,759 so my mum has worked extremely hard 880 00:38:12,759 --> 00:38:14,479 to create that for us. 881 00:38:14,479 --> 00:38:17,519 I can't believe how clear you've got that consomme. 882 00:38:17,519 --> 00:38:19,319 And I'm just so curious to see 883 00:38:19,319 --> 00:38:21,559 what flavour you managed to pump into it. 884 00:38:21,559 --> 00:38:23,159 Shall we eat it? Yeah. 885 00:38:36,359 --> 00:38:38,639 I love this dish. 886 00:38:38,639 --> 00:38:39,799 It's just 887 00:38:39,799 --> 00:38:42,079 all these little surprising pops of flavour. 888 00:38:42,079 --> 00:38:44,319 So you have managed to squash tons of flavour 889 00:38:44,319 --> 00:38:46,199 into this consomme. 890 00:38:46,199 --> 00:38:48,359 It's got the slightest hint of the strawberry. 891 00:38:48,359 --> 00:38:50,599 It's just really, really beautifully balanced. 892 00:38:50,599 --> 00:38:53,919 Lovely acidity, lovely amount of sweetness. 893 00:38:53,919 --> 00:38:56,359 And then you bust into those agnolotti 894 00:38:56,359 --> 00:39:00,039 and you've got that beautiful silky sweet corn. 895 00:39:00,039 --> 00:39:03,399 It is such a surprising plate of food 896 00:39:03,399 --> 00:39:05,359 and you should be incredibly proud of yourself. 897 00:39:05,359 --> 00:39:07,999 This is your legacy. Well done. 898 00:39:07,999 --> 00:39:11,079 Annabel, this is amazing. 899 00:39:11,079 --> 00:39:13,439 You came up with something very simple, 900 00:39:13,439 --> 00:39:15,639 very fresh, very colourful, 901 00:39:15,639 --> 00:39:18,559 and not easy to reproduce. 902 00:39:18,559 --> 00:39:21,399 Well done to you. I absolutely love it. 903 00:39:21,399 --> 00:39:22,559 Thank you. 904 00:39:22,559 --> 00:39:25,279 (CHEERING AND APPLAUSE) 905 00:39:25,279 --> 00:39:27,679 The fact that I was able to put up a dish 906 00:39:27,679 --> 00:39:31,159 that was really like a tribute to my mum, 907 00:39:31,159 --> 00:39:33,439 oh, it's just like the nicest feeling ever. 908 00:39:35,039 --> 00:39:36,999 I'm definitely going to give her a call 909 00:39:36,999 --> 00:39:39,919 and just be like, "Thank you so much." 910 00:39:39,919 --> 00:39:41,399 Well done. Thanks. 911 00:39:42,479 --> 00:39:43,679 Alyona. 912 00:39:43,679 --> 00:39:45,319 (CHEERING) 913 00:39:45,319 --> 00:39:48,839 ALYONA: I made a sour cream rhubarb pie 914 00:39:48,839 --> 00:39:52,839 with...sour cream ice-cream. 915 00:39:53,879 --> 00:39:55,319 POH: I don't think it's kind of 916 00:39:55,319 --> 00:39:57,519 reinventing the wheel too much, you know, 917 00:39:57,519 --> 00:40:00,439 but really admire that your medium of choice 918 00:40:00,439 --> 00:40:02,519 remains sour cream. 919 00:40:04,439 --> 00:40:05,679 Pat. 920 00:40:07,639 --> 00:40:10,679 PAT: I've made for you Grandma's tuna casserole. 921 00:40:10,679 --> 00:40:12,119 Bet it didn't look quite like that. 922 00:40:12,119 --> 00:40:13,319 (LAUGHTER) 923 00:40:13,319 --> 00:40:17,159 No, I've taken inspiration from the flavours. 924 00:40:17,159 --> 00:40:19,119 Pat, I think it's under-seasoned. 925 00:40:19,119 --> 00:40:22,199 The tuna, I think in particular, 926 00:40:22,199 --> 00:40:24,159 just needed like just a whack of salt. 927 00:40:25,399 --> 00:40:26,839 Jack. 928 00:40:28,239 --> 00:40:30,679 JACK: Today I've done a honey semifreddo 929 00:40:30,679 --> 00:40:33,799 with a lemon crumb, a honey tuile, 930 00:40:33,799 --> 00:40:35,679 and a burnt lemon honey caramel. 931 00:40:38,599 --> 00:40:40,639 The dish is definitely too sweet. 932 00:40:40,639 --> 00:40:41,839 Yeah. 933 00:40:41,839 --> 00:40:43,279 Lydia. 934 00:40:44,919 --> 00:40:47,159 LYDIA: I have made stuffed onions, 935 00:40:47,159 --> 00:40:50,319 also known as yemista in Greek. 936 00:40:52,719 --> 00:40:54,759 I think I would have liked the onions 937 00:40:54,759 --> 00:40:56,199 to be a little bit softer. 938 00:40:58,279 --> 00:40:59,479 Next up, Grace! 939 00:40:59,479 --> 00:41:02,479 (CHEERING AND APPLAUSE) 940 00:41:02,479 --> 00:41:04,439 GRACE: This is such a simple dish. 941 00:41:04,439 --> 00:41:06,879 The flavours are all classics. 942 00:41:06,879 --> 00:41:08,919 And if you are putting up such a simple dish, 943 00:41:08,919 --> 00:41:10,919 it has to be perfect. 944 00:41:10,919 --> 00:41:13,079 Grace, what have you made? 945 00:41:13,079 --> 00:41:15,879 I made the Mr Wolf ice-cream sundae. 946 00:41:15,879 --> 00:41:17,839 So I've done a vanilla bean ice-cream 947 00:41:17,839 --> 00:41:19,159 and a raspberry sorbet, 948 00:41:19,159 --> 00:41:22,439 a chocolate sauce, and an almond biscotti. 949 00:41:22,439 --> 00:41:23,959 JEAN-CHRISTOPHE: OK. 950 00:41:34,039 --> 00:41:36,039 I think this was an interesting choice. 951 00:41:50,279 --> 00:41:52,359 I think this was an interesting choice. 952 00:41:52,359 --> 00:41:54,839 You know, because, like, it's a vanilla ice-cream, 953 00:41:54,839 --> 00:41:56,079 it's a raspberry sorbet, 954 00:41:56,079 --> 00:41:57,759 it's a chocolate sauce and a biscotti. 955 00:41:59,159 --> 00:42:00,759 And so, really, you needed to make 956 00:42:00,759 --> 00:42:02,319 one of the best vanilla ice-creams 957 00:42:02,319 --> 00:42:03,319 I've ever had. 958 00:42:04,759 --> 00:42:06,719 I would have loved if you just went, like, 959 00:42:06,719 --> 00:42:10,879 probably another third on top with the vanilla bean. 960 00:42:10,879 --> 00:42:14,599 Um, and it has melted quite quickly in that, 961 00:42:14,599 --> 00:42:16,559 so I feel like there's a technical error 962 00:42:16,559 --> 00:42:18,279 in there somewhere. 963 00:42:18,279 --> 00:42:20,959 Those simple dishes, you just have to, like, 964 00:42:20,959 --> 00:42:25,319 blow us away with how much you hit the nail on the head 965 00:42:25,319 --> 00:42:27,119 with each and every element, 966 00:42:27,119 --> 00:42:29,439 and I think that these have just fallen short. 967 00:42:29,439 --> 00:42:30,999 Thanks, Grace. 968 00:42:32,759 --> 00:42:35,839 I think I dropped the ball a little bit today, 969 00:42:35,839 --> 00:42:38,919 especially with a dish that means so much to me. 970 00:42:38,919 --> 00:42:41,439 So I'm definitely starting to be concerned. 971 00:42:42,559 --> 00:42:45,159 Next up, it's Luke. 972 00:42:45,159 --> 00:42:48,279 (CHEERING AND APPLAUSE) 973 00:42:48,279 --> 00:42:50,239 LUKE: Swinging for that $10,000 974 00:42:50,239 --> 00:42:52,639 could have actually cost me my place in this competition. 975 00:42:52,639 --> 00:42:54,279 The paella isn't properly cooked. 976 00:42:54,279 --> 00:42:57,559 I'd like to think the flavour is nice, but I just don't know. 977 00:42:57,559 --> 00:42:59,159 Luke, what have you made us? 978 00:42:59,159 --> 00:43:00,479 I have made you 979 00:43:00,479 --> 00:43:03,039 the Harris family version of a seafood paella. 980 00:43:13,479 --> 00:43:14,559 Luke... 981 00:43:16,199 --> 00:43:17,479 ..you've made risotto. 982 00:43:19,319 --> 00:43:22,439 Probably because it's missing that crispy bottom. 983 00:43:22,439 --> 00:43:23,639 Like, that IS paella. 984 00:43:24,839 --> 00:43:26,599 There's a lot of flavour in there. 985 00:43:26,599 --> 00:43:28,679 You've definitely jammed it full of flavour, 986 00:43:28,679 --> 00:43:31,999 but for me, all your seafood is a little bit over as well. 987 00:43:34,119 --> 00:43:37,199 And I think because the pan trick 988 00:43:37,199 --> 00:43:38,239 and the freezer trick 989 00:43:38,239 --> 00:43:40,759 and whatever you tried to do to get a crispy bottomed rice, 990 00:43:40,759 --> 00:43:42,719 I think you ended up putting so much effort into that 991 00:43:42,719 --> 00:43:44,359 you probably took your eye off the ball 992 00:43:44,359 --> 00:43:45,639 in other places a little bit. 993 00:43:47,279 --> 00:43:49,839 (SIGHS) Lukey, um, 994 00:43:49,839 --> 00:43:52,639 if you're going to deconstruct a well-known dish, 995 00:43:52,639 --> 00:43:54,239 it has to be better. 996 00:43:55,519 --> 00:43:56,719 And you know what? 997 00:43:56,719 --> 00:43:58,439 To cook a paella really well the traditional way 998 00:43:58,439 --> 00:43:59,999 is not actually easy. 999 00:44:01,559 --> 00:44:03,639 I think your best foot in this kitchen 1000 00:44:03,639 --> 00:44:05,959 is putting forward, like, 1001 00:44:05,959 --> 00:44:07,639 this kind of creative lens 1002 00:44:07,639 --> 00:44:09,239 that no-one else can think about. 1003 00:44:09,239 --> 00:44:13,599 But I think where it's tripped you up is exactly that. 1004 00:44:13,599 --> 00:44:17,719 Paella didn't need that creative lens. 1005 00:44:17,719 --> 00:44:21,759 It needed to be the perfect version of a paella. 1006 00:44:21,759 --> 00:44:23,959 I'm a little bit worried for you. 1007 00:44:23,959 --> 00:44:26,159 Thanks, Luke. Thank you. 1008 00:44:28,359 --> 00:44:30,959 $10,000, it's gone out the window. 1009 00:44:30,959 --> 00:44:32,799 I think the only thing I'm thinking about now 1010 00:44:32,799 --> 00:44:35,759 is keeping my spot in this competition. 1011 00:44:35,759 --> 00:44:37,799 I'm definitely nervous. 1012 00:44:37,799 --> 00:44:39,279 I truly do think today was the day 1013 00:44:39,279 --> 00:44:42,519 I have fully flown too close to the sun. 1014 00:44:49,719 --> 00:44:52,959 Today was an emotional one in the MasterChef kitchen. 1015 00:44:52,959 --> 00:44:55,359 We asked you to dig deep, 1016 00:44:55,359 --> 00:44:57,599 honour your roots 1017 00:44:57,599 --> 00:45:00,239 and show us why cooking runs through your veins. 1018 00:45:01,759 --> 00:45:06,719 Now, we're looking for a top and bottom dish. 1019 00:45:06,719 --> 00:45:08,679 For the top, 1020 00:45:08,679 --> 00:45:12,079 there is a $10,000 prize. 1021 00:45:12,079 --> 00:45:14,599 (WHISTLING) 1022 00:45:14,599 --> 00:45:17,039 Deciding was no easy task 1023 00:45:17,039 --> 00:45:19,439 because there were several dishes 1024 00:45:19,439 --> 00:45:21,039 that truly deserved it. 1025 00:45:22,319 --> 00:45:26,559 But there was one dish we kept on thinking about. 1026 00:45:28,559 --> 00:45:30,239 Congratulations. 1027 00:45:30,239 --> 00:45:32,839 You're $10,000 richer... 1028 00:45:35,439 --> 00:45:37,119 ..Olaolu! 1029 00:45:37,119 --> 00:45:39,679 (CHEERING AND APPLAUSE) 1030 00:45:42,479 --> 00:45:47,159 Aww, they're so happy for him! 1031 00:45:47,159 --> 00:45:49,639 OLAOLU: I can't believe what's happening. 1032 00:45:49,639 --> 00:45:52,279 It's a great day to do my best cook so far. 1033 00:45:53,359 --> 00:45:54,999 I've made myself proud 1034 00:45:54,999 --> 00:45:57,639 and I've definitely made my family proud. 1035 00:45:59,839 --> 00:46:01,679 Unfortunately, 1036 00:46:01,679 --> 00:46:05,519 today there were four dishes that missed the mark. 1037 00:46:07,119 --> 00:46:09,479 If I call your name, step forward. 1038 00:46:11,519 --> 00:46:12,879 Miin. 1039 00:46:16,599 --> 00:46:17,679 Jack. 1040 00:46:22,519 --> 00:46:23,919 Luke. 1041 00:46:28,599 --> 00:46:29,759 Grace. 1042 00:46:35,119 --> 00:46:38,959 We chose the dish that showed 1043 00:46:38,959 --> 00:46:40,999 the least technique, 1044 00:46:40,999 --> 00:46:44,759 which is why you're going home... 1045 00:46:47,159 --> 00:46:48,999 (EXHALES) 1046 00:46:48,999 --> 00:46:50,279 ..Miin. 1047 00:46:54,559 --> 00:46:56,519 Sorry, mate. It's OK. It's OK. 1048 00:46:56,519 --> 00:46:58,519 It's OK. I'm so sorry, Miin. 1049 00:46:58,519 --> 00:46:59,519 OK. 1050 00:46:59,519 --> 00:47:02,079 We are sorry to lose you in this competition. 1051 00:47:03,919 --> 00:47:05,959 You've been absolutely fantastic. 1052 00:47:07,799 --> 00:47:09,799 Pat, you're good mates with Miin. 1053 00:47:09,799 --> 00:47:11,399 What did you love about having him here? 1054 00:47:17,839 --> 00:47:19,159 It's really tough. 1055 00:47:20,399 --> 00:47:23,199 He's taught me so much. Amazing man. 1056 00:47:23,199 --> 00:47:24,839 He'll be a best friend for life. 1057 00:47:29,519 --> 00:47:31,919 Miin, it's really tough saying goodbye, 1058 00:47:31,919 --> 00:47:34,799 but unfortunately the time has come. 1059 00:47:34,799 --> 00:47:36,199 Thank you. 1060 00:47:36,199 --> 00:47:37,999 Well done, Miin. Bring it in, mate. 1061 00:47:39,519 --> 00:47:40,919 Mate... 1062 00:47:40,919 --> 00:47:43,559 Obviously, I'm very sad. 1063 00:47:43,559 --> 00:47:44,959 I tried my best, 1064 00:47:44,959 --> 00:47:48,199 and today my best just wasn't good enough. 1065 00:47:48,199 --> 00:47:50,679 It's probably one of the best experiences of my life. 1066 00:47:51,959 --> 00:47:55,079 I've met so many amazing people here. 1067 00:47:55,079 --> 00:47:58,719 I think I've made lifelong friends here. 1068 00:47:58,719 --> 00:48:01,239 It makes my life richer, so much richer. 1069 00:48:02,399 --> 00:48:04,999 Give it up for Miin, everybody! 1070 00:48:04,999 --> 00:48:07,199 (CHEERING AND APPLAUSE) 1071 00:48:07,199 --> 00:48:08,759 I think my wife will be looking forward 1072 00:48:08,759 --> 00:48:12,039 to having proper meals again when I get home! 1073 00:48:17,919 --> 00:48:20,359 VOICEOVER: Tomorrow night... 1074 00:48:20,359 --> 00:48:21,679 It's the team relay! 1075 00:48:21,679 --> 00:48:23,479 (CONTESTANTS GROAN) 1076 00:48:23,479 --> 00:48:24,519 Aw, here we go! 1077 00:48:24,519 --> 00:48:27,679 LYDIA: That's enough to strike terror into anybody. 1078 00:48:28,639 --> 00:48:30,399 Here we go! 1079 00:48:30,399 --> 00:48:33,759 VOICEOVER: Strap in, because this classic challenge... 1080 00:48:33,759 --> 00:48:35,079 Oh, my God. This is wild! 1081 00:48:35,079 --> 00:48:37,479 ..will test their communication... 1082 00:48:37,479 --> 00:48:39,559 You cannot say "situation"... 1083 00:48:39,559 --> 00:48:40,879 Sorry. ..in a 30-second handover. 1084 00:48:40,879 --> 00:48:42,119 That is not clear. 1085 00:48:42,119 --> 00:48:43,679 Yeah, love it. Well done, mate. 1086 00:48:43,679 --> 00:48:44,999 Argh! 1087 00:48:44,999 --> 00:48:46,439 Just like going in one ear, coming out the other. 1088 00:48:46,439 --> 00:48:48,199 ..and how they cope