All language subtitles for MasterChef Australia - S18E21-Eng

(CONTESTANTS EXCLAIM)

MIIN: What is going on?

DOT: Wow.

I'm seeing this, like,
magical tree. (LAUGHS)

It's so beautiful,

and it's sparkling,

and it looks like I've walked
into an enchanted forest.

VINNIE: So mystical.

GRACE: Oh, no,
there's photos of us.

There's these little things
hanging down,

and suddenly I'm like,

"Oh, there's, like, pictures
in the tree.

"It's so cute."

Is it a family tree?

That is really sweet.
(GASPS)

Wow.

(LAUGHTER)

EMILY: Oh, my God, Annabel,
what the hell?

ANNABEL: Oh, what?!

CONTESTANT: Why are you
doing that?

I'm blowing out
birthday candles.

Get off my back!

JACKIE: Oh, you're so cute.
AARON: So fat. (LAUGHS)

Oh!
Triple chin.

CONTESTANT: Oh, my God.
Is that Grace?

That's me.
OTHERS: Ah!

Yeah, alright, I was cute.

Who is that?

That's me.
Is that Grace?

JACK: It is so exciting to see
all the other contestants'

families and little baby faces.

Baby Olaolu is the cutest.

Yeah, baby Olaolu is so cute!
Look at you, little smiley boy.

Is that you?
Yeah. That's me, yeah.

Did you have blonde hair?
Yeah.

What?

I see my nan on there with me.

It's such a beautiful moment,

and people are getting
very emotional.

Alyona!
Oh, you're alright. Oh.

It's quite emotional.

MIIN: It's so amazing seeing
everyone's photo's here.

DOT: Where are you?
I'm over here.

The one going for the food.
(LAUGHS)

ANDY: Who are these
little cuties? Huh?

Oh, man, you guys
are setting me off, too.

(LAUGHTER)

SOFIA: We're being inspired
by nostalgia all this week.

Today, it's the nostalgia

of your cultural heritage,

your family's history.

Alyona, how important is
your cultural background to you?

Oh, gosh. Um...

OK. Whew! I'm good just...

I think I've been disconnected
from it for a little bit,

and, weirdly, in this kitchen,

I've been reconnected
to my Russian heritage,

the sour cream and everything.
(LAUGHTER)

I don't cook like that
all the time,

but, um, I just, like,

feel so much more connected
to my grandparents

and my father as well.

I know you can relate to that
a lot, as well, Poh.

Oh, yeah, yeah.

I see my journey here,
when I was a contestant,

as such a massive reclaiming
of my culture

that did so much for me.

Lydia, tell us about your photo.

They're my grandparents.

Every photo is taken
in front of a spit.

Absolutely.
(LAUGHTER)

Literally.

Petro, you got a family spit?

Yeah, yeah, we got
a lot of spits. Yeah.

Nice.

What's going on in the photo?
Who have we got?

Ah, that's actually my dad,
my grandfather,

his uncles and his grandfather,
back in Cyprus.

And they're hand-winding
the spit.

So they would all take turns.

Yeah, they went through a lot.

Just out of nowhere, they just
started getting bombed on,

and they had to, um...
They had to flee their homes.

(VOICE QUAVERS) And then,
they came here as refugees.

So, it's always um...

Yeah, we've come up
with a very strong...

Sorry. (LAUGHS)

I've got a bit emotional.
Don't be.

GRACE: Everyone's crying,
it's alright.

Join the club.

Yeah, they went through
quite a lot.

Um, so it's a very special photo
and, uh...

Yeah, I can definitely see

where my love of, um, spits
has come from.

(LAUGHTER)

Dad got a gas barbecue for
a month and then threw it out.

He was like, "Nah."

(LAUGHTER)

He was like, "I can't,
I can't make this work."

Olaolu, you've shown us a lot
of your culture already

in this kitchen,

but, like, what does it mean
to see that family photo

on that family tree
in the MasterChef kitchen?

Yeah. No, it's crazy
because, um, you know,

my dad's in that photo.

He passed away a few years ago.

Sorry.

I started taking
cooking seriously,

probably five, six years ago
after he passed away.

So, he hasn't seen
this side of me.

Seeing my dad's face
in the kitchen, it was just

like a collision of worlds
that I didn't realise

would have meant so much.

This is something that he would
have loved to witness,

and I'd have loved
for him to witness.

And it's sad that he's not here

to kind of just experience
all of this.

So, um, it means...it means
a lot that, you know,

it's up here
and he's part of this somehow.

You and everyone out there,

like, you got to use
that emotion today.

Like, this is such
powerful stuff.

And when you're deciding
on the dish,

and when you're executing
the dish,

just have that feeling with you
the whole time.

Yep.

Dot and Aaron,
you won immunity yesterday,

so well done, you're safe.

You can head up to the gantry.
DOT: Good luck, guys.

Following your family history

and discovering your ancestry

helps you to understand
who you are as a person

and as a cook.

Today, we want you to bring us
a dish that's inspired

by your family tree.

But remember,
it is an elimination,

and the least impressive dish
will send its maker home.

However...

..to inspire you
to absolutely go for it...

..thanks to Ancestry,
we'll be giving the top dish...

..$10,000!

(CONTESTANTS EXCLAIM)

JEAN-CHRISTOPHE: Oh, yeah.
(CHUCKLES)

$10,000! Are you joking?

$10,000 for cooking a dish!

That is not what I expected,
walking into the kitchen today.

Ten grand?
Ten grand?

You have 75 minutes to cook
a dish connected to your roots.

This is more than just cooking.

It's about honouring
where you came from

and telling that story
through food.

We want you to celebrate
your family tree.

JEAN-CHRISTOPHE: Guys,
challenges like this

is what cooking is all about.

So, bon courage

because
it's an elimination day today.

And bon chance
because the ten grand!

Your time starts now. Come on!

(CHEERING AND APPLAUSE)

Backs.

First thing that comes to mind

when it comes to my heritage

is halloumi.

It's one of the few things
that we can call purely Cypriot.

Where is the milk?

Yoo!
Yoo-yoo!

Wow, what a beautiful tribute
to our contestants'

family trees and their ancestry.

I think one of the things
that always fascinates me

about food is it punches
across everything -

loss of language,

even a loss of a lot
of the culture.

The food is the thing

that just keeps penetrating
through all the generations.

So, I think we're going
to see a lot of food today

that the contestants feel
really strongly connected to.

OLAOLU: I love this challenge
for Elimination Day

because my best cooks have been

when I've tapped
into my heritage,

and I feel best when I'm cooking
Nigerian food in this kitchen.

So, I'm making an efo riro
with semo.

Efo riro is a stewed
vegetable dish,

usually, like, spinach,
so today I'm using silverbeet.

And semo is just semolina.

This is inspired by my family.

You know, my dad really enjoyed
meals like this.

And so, it feels good to make it
here, in this kitchen today.

I know I'm in
the MasterChef kitchen,

and there's this certain degree
of finesse

that this place demands,

but I don't want to jeopardise
the heritage of the dish.

I look at the family tree,
and I'm like, "You know what?

"I'm going OG.
I'm going original."

So, today, I'm not holding back.

I'm making this dish
how my dad loved eating it.

If there was an option

to come down and cook
for the 10G

but risk your place
in the competition,

would you do it?

I'd do it.
Ooh! (LAUGHS)

Ah!

Sour cream, maybe.
Do you reckon?

Of course.
Sour cream?

It has to be sour cream.

Uh!
Yeah, Patty!

Look at us.

Two wogs, mate, making doughs.
Making pasta.

I'm making Cypriot ravioles

with halloumi, ricotta and mint.

This definitely comes
from my yaya.

This is one
of the first things

I remember making with her.

My Yaya Sofia is a really
great cook, and she cooks

with a lot of love,

and she just wants
to make people happy

and to feed people.

So, this is a really
special cook for me today.

I really haven't done too many
Cypriot dishes at all so far.

This is the first time,

so I'm kind of proud to wave
the Cypriot flag today

and do something with a little
bit of a modern twist.

AARON: Looking good, Petro.

How cool. That's so cute.
Look at little Miin.

Baby Miin.

DOT: Come on, Miin!
Come on, Miin!

Mate, we've seen it
time and time again

in this competition.

You obviously have a really
strong connection

to your ancestry.
Yes.

Yeah?
I think,

throughout the competition,
I've been wanting to cook

and showcase Malaysian food
and Malaysian food heritage.

Yeah.
And that's what I'm gonna try

to do again today.

The dish I've decided
to cook today is kiam chye ark,

based on my mum's family recipe.

It's actually a salted vegetable
duck soup.

It's one of those dishes
that is such

a big part of our family,

and particularly
our Chinese New Year tradition.

So, it's duck and chicken,

mustard greens, sour plums.

There's also dry spices.

Typically, you would cook
the soup for two hours,

but, obviously,
we don't have two hours.

So, I will be using
the pressure cooker.

Come on, Miin.
Yep. Got it, got it.

How much time do you need it
in the pressure cooker?

Oh, like 30 minutes.
OK, get it on, yeah?

Yep, yep.
You're coming up to 50 minutes.

Yep, yep, yep.

I'm gonna serve
the kiam chye ark with noodles.

LYDIA: I'm actually loving
this challenge

because this is exactly, um...

..the kind of food
I really enjoy cooking.

I'm doing some stuffed onions.

Lock in, Em. Come on.

So, today, I'm doing
my grandma's rendition

of a wonton herbal soup

that she used to make for me
when I was sick.

CASPER: So, today, I'm making...

Basically, it's, like,
our family's celebration food -

golden syrup dumplings.

I'm doing it with a wattleseed
ice-cream as well.

We've been using wattleseed

in my family
for, like, ages now.

We want to taste your story.

45 minutes to go!

(CHEERING)

I don't have a timer.

Hey, Grace.
Hello.

Let's get into it.
What's the dish?

I'm doing the Mr Wolf
ice-cream sundae.

Right. Because, Mr Wolf
is your parents' restaurant?

Yeah, back in the day. (LAUGHS)
Nice. OK.

Mr Wolf is no longer...
Yeah.

..but it will live in
our hearts forever.

Through dishes like this.
Yeah.

Is it the OG,
in terms of the components?

Or have you like...
It is.
..Grace-ified it?

No, it pretty much is OG.

Vanilla ice-cream, raspberry
sorbet, chocolate sauce,

and a little biscotti.

Yeah.
Love it.

You've just got to get, like,
the components perfect.

'Cause it's so simple.
It is.

Exactly. Yeah.
It is. It is.

Yeah.
I'm glad you know that.

Yeah.

This was the dessert
that was on the menu

at my parents' restaurant
when I was growing up.

We would eat there
three nights a week.

For me, this is, like,

the most nostalgic thing ever
to put in my mouth.

And I think if the elements
and components are perfect,

I think it should be able
to keep me out of the bottom.

I take the anglaise out
of the blast chiller.

It's probably not cold enough,

but I need to hurry up

because I really need time
to churn in the machine.

This is really pushing it.

I don't know if it's gonna set.
(CHUCKLES)

I've told the judges...

OK. Yeah.

..I'm gonna be putting up
an ice-cream sundae.

Oh, my God, that's crazy.

What temperature does
your ice-cream have to get to?

Is it -30?
Yeah.

And to give them that
without the ice-cream

would be a huge fail.

Oh, my God.

I don't think my ice-creams
are going to set.

I'm so worried
about the vanilla ice-cream.

Look at this.

I haven't even done
anything yet.

Look how thin it is.

I've told the judges I'm going

to be putting up
an ice-cream sundae,

and to give them that
without the ice-cream

would be a huge fail.

Could you plan B?

Basically, my ice-cream looks
really weird,

and I'm really worried
it's not going to set,

so I am going to make a little

backup thick custard instead.

AARON: Love it. Love it, Grace.

DOT: Alyona, you're doing good.

I'm making today
my mum's and my grandma's

sour cream rhubarb pie.

But I'm making some
ice-cream to go with it.

Sour cream?
Sour cream in pie.
Good.

And sour cream in ice-cream.
Very good.

Doubling up on sour cream today.

PAT: Today, I'm making
my grandma's tuna casserole.

So, I'm doing sesame-crusted
yellowfin,

mustard and lemon veloute,

a sourdough crouton
sitting on top and a herb oil.

You know,
a really homely classic,

but still with that
refined look.

So, that's the plan.

Looking good, Pat.

Today, I'm making a dish
from Sicily,

and from my childhood as well.

It's a dish our family loves.

They're called impanate.

It's basically a Sicilian pasty,

so it's going to have some
sausage, some veg,

cheese, chilli -
really, really nice.

Farmers' markets and pasta
are tradition in our family,

and so that's
what I'm going to do today.

I feel like I don't really have

a very, like, rich
cultural background.

I was, like, born in Australia,
raised in Australia,

my parents are from Australia.

But when I think
of my food heritage,

I just go straight to my mum.

My earliest food memories
are of making pasta,

when I'm sort of, like,
helping Mum.

She's the one that ignited
that interest in food.

And I think
of the farmers' markets.

and I think how much
she just really,

really leant on fresh produce.

And so, I want to do a dish
that sort of builds on that.

I'm going to do
a corn agnolotti.

I'm going to be doing a tomato

and strawberry consomme
to go with it,

and then, like, a really
beautiful, vibrant basil oil.

I know that my ingredient choice

and flavour combination
is quite brave.

I want it to be really fresh.

I want to taste
the raw fruit in it.

I never want to go home,

but I guess, today, like,
there's a lot of emotion

in the room today
and a lot of feeling.

And so, I guess, like,
going home on a dish

that represents your history
and your family would just

be, like, devastating.

So, we're just gonna, like, cook
with a lot of love today,

and hopefully,
that will get me through.

AARON: Looking good, Lukey!

Oh, that's a lot of saffron,
brother.

LUKE: I'm very excited
for this challenge.

What a challenge.
It's all about the family tree,

and I've got quite a big
family tree,

given I've got four brothers.

And as if it wasn't
good enough already,

they've thrown ten grand
on top of it.

So, uh, this is a challenge
I do not want to miss out on.

Hearing that there's $10,000
on the line,

I've gone from thinking
I just want to play it safe

and stay out of elimination,

to I'm gonna take a bit of
a risk today again

and see if I can actually
put myself in discussions

for that $10,000.

Luke, I just saw you
wrangling some occy.

Hey-hey.
What is going on?
Yes.

I'm gonna do my take
on my parents' paella.

OK.
The best bit of the paella

is always, like, the socarrat,
the crispy bit at the bottom.

The crispy bottom rice.

But I'm thinking I want
to cook the paella,

I'm gonna whack it
in the freezer,

get it to cool really quickly,

and then sear that in a pan.
Uh-huh.

So I just get, like,
the crispiest bottom

you've ever seen.

And then, pile the seafood
all up on top,

do, like, a charred
capsicum-saffron aioli,

throw on some herbs, some lemon,

and I feel like
it should be delicious.

It sounds delicious.
OK. Thank you.

Have you made it before?

I've done Mum and Dad's
paella before.

I've not tried this twist...
OK.

But, uh, I feel like
I can do it.

Today, I'm gonna try
and spruce it up by doing

a sort of a deconstructed
paella.

I've not done
this technique before,

but I think I've seen it
done online.

Good luck.

It's a bit of a risk, given that
paella's a timeless classic,

but there's no point
in playing it safe

because you're not going
to win $10,000 playing it safe.

Today, I am making a take
on my dad's pork ribs.

First cook
without the immunity pin.

Look, I've been here before.

I've done it
without the immunity pin,
so I'm just going to keep going.

DOT: Looking good, Hannah!

Choppity-chop-chop!

My family have been
sheep farmers,

so I'm gonna do shepherd's pie
today, but elevated.

JACK: My nan, she always
made me honey and lemon cake,

so I'm doing a honey semifreddo

with a lemon crumb,

honey tuile
and a burnt lemon-honey caramel.

Oh, that looks beautiful, Jack.

ANDY: There is some good-looking
stuff out there.

POH: Yeah. I'm excited.
Same, same.

I'm feeling really happy
for Olaolu today.

He's cooking a dish today
that's making his eyes sparkle,

and I can see he's got clarity.
Nice.

SOFIA: I love where Luke is at.

So, his family dish that...

They're known for doing
these huge paellas.

But it's also the dish
that I'm worried about.

I think he's got the right idea
to try and MasterChef it up

a little bit, but as a result,
he's sort of deconstructing it.

Oh.
Yes.

It's either gonna, you know,
put him towards the ten grand

or send him home
if he really doesn't make it.

I'm excited about Miin's dish.

It's like a sour duck
and vegetable soup.

Sounds delicious.

DOT: Come on, Miin!
AARON: Go on, Miin.

Looking good.

My soup is in
the pressure cooker,

so now I need to start
on my noodles.

I'm making rice noodles.

It's actually based
on Poh's recipe

that she made a few weeks ago.

Rice flour, tapioca flour,

boiling water.

That goes straight
into the water.

(CONTESTANTS EXCLAIM)

No.

That's not going to work.

I tried to put it
through a potato ricer,

and as I'm pressing it through,

it's just breaking apart
as it's coming out,

so, obviously,
something's not right.

Yeah, it's not coming together.
I'm going to try it again.

We want to taste
your family history.

30 minutes to go!

(CHEERING AND APPLAUSE)

DOT: Come on, guys!

JEAN-CHRISTOPHE: Let's go!

Cook with your heart.

MIIN: Yeah, I'm so frazzled.

Without these noodles,

100%, I'm going home.

Keep pushing, Miin.

Why is it not working?

(SIGHS)

Keep pushing, Miin.

Why is it not working?

(SIGHS)

Come on!

I've tried making
two batches of noodles.

It's not worked out.

I have no idea
what's going wrong.

I'm gonna try making
a third batch.

I'm hoping this will
work out better.

If I can't figure this out,

then I will have
an incomplete dish

because I'm just serving soup.

Feeling alright. You never...

I don't feel good

until I literally go to bed
that night,

and I'm like, "Alright,
didn't mess that up." (LAUGHS)

My pasta dough is made.

That consomme is delicious.

It's enough umami -

salty, sweet.

It's got enough sourness in it,

and you can taste all
of the flavours

that I want going on.

And my corn filling
is ready to be piped.

Looking good, Annabel!

As a whole dish,

when you eat it, you just think
of, like, fresh,

seasonal produce.

That's very much, like...

My mum would just be like,
"Love it."

So, um, my stew base is going.

It's, like, nicely seasoned.

So, things are moving on that.

So, the stew base for efo riro
is capsicum, onion

and scotch bonnet.

Like, Nigerian cooking
is very maximalist.

You know, the more stuff
you put in,

the better it's considered.

It's all about the flavour,
you know.

It's about the depth
in the flavour, with some

of the spices and ingredients,

the locust bean
and the crayfish.

Nigerians, we always want to...

Like, meat's got to be
in the dish somewhere.

The meat, I've gone for a chuck,

and I'm about to start
making the semolina,

uh, in here.

I'm sticking to tradition.

I definitely want the judges
to enjoy this food

the way I do at home,

and that means going in
with my hands.

So, I want the semo
to be, like, a really

good vessel,
so that you can start to get

a handful and enjoy
the efo with it.

This is going to be as close
to traditional as I can get it.

PETRO: This is, like, my spin
on the dish.

So there's no real blueprint.

I'm just going to have to trust
my gut and trust my flavours.

So, for my version
of Cypriot ravioles,

I'm making my ricotta
from scratch.

And I'm thinking, with the whey,

I can actually make
a tomato-butter sauce

to elevate this dish
from a village dish

to a MasterChef dish.

I've really got to hone in
and get that sauce

absolutely spot-on.

VINNIE: Opa!
Opa! There it is.
Opa!

All going everywhere! (LAUGHS)

AARON: Come on, Uncle Miin,
come on!

This is my third time trying
to get it done,

so, hopefully, I'll get it done
properly this time.

But, yeah, I don't think I have
time to make another batch.

POH: I almost guarantee you
it's related to the water

not being hot enough.

It needs to be boiling water,
straight into it.

I put the third batch of dough
through the rice, I press it...

Oh, wait.

It's not working.

I have no time
to try this again.

Pressure cooker has gone off.

I need to spend time balancing
that broth

and finishing the duck.

I would have liked to allow it
to sit in the broth

a bit longer,
but I don't have time anymore,

so I just need
to get everything done.

Come on, Uncle Miin!

(MUTTERS INDISTINCTLY)

Time is running out.

I decide I'm gonna cook rice.

At the very least,
there's a carb element

to go with the soup.

Keep your eye on the prize,
'cause it's a big one.

15 minutes to go!

Come on!

I think it needs quite a bit
longer than 15 minutes to set.

So, um, there's actually
nothing I can do.

I'm working on this custard now.

Um, we'll just have to see.

LUKE: There's only
15 minutes left.

I need to get this paella
in the pan,

whack it in the freezer, set it,

and I need that thing to cool
as quickly as possible.

15 minutes to go, and I need

to kind of get
my whole dish together.

I'm really behind time.

I need to cook my seafood.

I need to finish off the paella
in a pan,

and I need to assemble it all.

So, it's a really big push here.

I don't know why I'm cooking
three types of seafood.

It's a death wish.

Alright, come on, Luke, don't
undercook your prawns, buddy.

Don't undercook
your bloody prawns, champ.

How's your rice?
How's your crispy bottom going?

It's good.
It just needs to be fried.

OK.
Yeah, I know.

AARON: Come on, Luke.

Pretty much just practising
my exit speech at this point.

I'm pretty confident
I'm going home.

It's not cooked. Damn!

Like, everything is just a bit
behind where it needs to be.

And, yeah, given there's $10,000
on the line,

but there's also
a black apron on me,

so I'm just really
running out of time here.

DOT: Looks beautiful, Emily!

I'm making the longest noodle
in MasterChef history,

I've decided.

LYDIA: Ow! It's hot.

Alright, one more and that's it.

Vinnie, it's smelling insane!

JEAN-CHRISTOPHE: Keep using
your emotions!

Five minutes to go!

Allez!
(CHEERING AND APPLAUSE)

There's five minutes to go,

and my rice is still
in the freezer.

It's not fully set, but I just
don't have time to waste.

I sprint back to my bench, and
just get the paella in the pan.

Why is that sticking?

I'm trying to check
if the bottom is crispy,

and I realise I haven't used
a non-stick pan.

I've used a stainless-steel,

and it's just completely stuck
to the bottom.

It's not crispy,
it's, like, slightly burnt.

This is turning
into a dog's breakfast.

That didn't work at all.

Took a risk, didn't pay off.

This whole dish revolved around
and was designed around the fact

that I was wanting
the crispy rice.

And it's far from that.

So, I think I've already

put myself in a fair bit
of trouble with that.

I've had a few scares
in the kitchen already,

but this is the first one

where I'm seriously thinking
to myself, "This could

"be the end of my time
in the MasterChef kitchen."

Give it everything you've got.
Two minutes to go!

SOFIA: Let's go!

DOT: Get it on the plate, guys.

GRACE: Oh, my God.

At this point, I'm thinking,

"How will I plate this custard?

"Like, how am I going
to reinvent this dish?"

And then...
(BEEP)

Oh, my God.
AARON: Did it work?

It just beeped.
Yeah, girl!

It's going to be done. (LAUGHS)
You did it.

That is music to my ears.

I'm so relieved.

Now, I can serve the ice-cream,

I can plate up the dish
how I wanted to...

Um, yeah, I'm really happy.

JACKIE: Oh, it smells so good!

We are wrapping it up in ten...

JUDGES: Nine, eight,

seven, six, five,

four, three, two,

one!
That's it, everybody!

How did you go?

ANNABEL: Oh, I don't know.

That was tight.
Certainly was.

(CHEERING)

SOFIA: Behind us
is your family tree,

and, today, we asked you
to make us a dish

connected to your roots.

We're looking for the top dish
for a huge prize,

$10,000, thanks to Ancestry.

But unfortunately, the bottom
dish will be going home today.

First dish we'd like to taste
belongs to Olaolu.

(CHEERING AND APPLAUSE)

OLAOLU: Today, I'm definitely
thinking of my dad,

especially, because he's not
here to witness it.

So, I've gone OG
with this recipe,

and it's smelling so good.

It's taking me back home,
and I'm excited.

I'm ready to kind of share this
with the judges,

and I hope they like it.

Mate,
there is a pep in your step.

I've never seen that walk down
to the tasting table before.

Yeah, it felt good
to cook this dish.

Olaolu,

what have you made?

I've made efo riro with semo.

What inspired you
with this dish?

So, this dish is one

that, when I was younger,
I wasn't that crazy about,

but my dad loved to eat it,
and now I really do like this.

So, are you supposed to take
some of your semolina...?

Yeah, with your hands.

With your hands,
that's what I thought.

I'll tell you something.

I don't like sticky fingers,
but I'm going to do it now.

You're not going to see me doing
that many times in my life.

I absolutely...

..love it.

It is superb!

Incroyable.

Everything is seasoned
perfectly.

But what is amazing
is what you did with this.

The semolina is quite natural.

That's very clever.

If that was seasoned,
it would not be the same effect.

So you've got balance.

It is just amazing.
It's, like, magical.

(CHEERING)

It's amazing!

Nigerian food has spice,
it has sweetness,

it has funk, and this
feels like the first time

you really haven't held
any of that back.

Mate, the dish, for a stew,

like, it's got so much freshness
and brightness.

I was not expecting that.

Everything still has texture,

but more importantly,
everything still has flavour.

The Scotch bonnet
is just ringing

throughout the whole dish.

And then the beef,
that's the thing

that is cooked to perfection.

It's starting to melt
in your mouth,

and you combine that
with your little flex,

your little secret,
like, Nigerian MSG,

the dried crayfish,
and we are on!

Like, far out.

Well done.
Go on, strut off, strut off.

Thanks.

(CHEERING AND APPLAUSE)

I've made myself proud,

I feel like
I've made my dad proud,

and it means a lot.

Next dish we'd like
to taste is Jackie's.

JACKIE: Today, I've made

a take on
my dad's sweet, sticky pork rib

with a shallot flour bun,

and I've also done
a cucumber pickle.

Those ribs
just melt in your mouth,

and they have that beautiful
sort of sweet char siu,

caramelly goodness
running through all of it.

You should be super proud
of yourself.

Casper!

(CHEERING)

CASPER: I've got my nan's
golden syrup dumplings.

We've got
the wattle seed ice-cream there.

We've got, like,
a walnut and ginger crumb.

Can we eat it, please? (LAUGHS)

Easily the best
golden syrup dumplings I've had.

Easily.

Emily!

EMILY: I decided to make
my grandma's rendition

of a wonton herbal soup.

Hee-hee!

The noodles are amazing!
JEAN-CHRISTOPHE: Oh, yes.

I think some of
the best noodle work

we've seen in here.

Next up, Vinnie!

(CHEERING AND APPLAUSE)

VINNIE: I've made
a Sicilian impanata

with a salsa verde.

Oh, yeah. Happy with that?
Oh, now I get it.

I get it, I get it.

Vinnie, I think this dish
is representin'!

It packs Sicilian punch.

Hannah, please.

(CHEERING AND APPLAUSE)

HANNAH: I have made you
shepherd's pie.

Yeah!

Yeah, in the MasterChef kitchen!

(LAUGHTER)

Deep, rich flavours
in that ragu.

Just does exactly what it needs.

(CHEERING AND APPLAUSE)
Thank you.

Next dish we'd love
to taste is Miin's.

MIIN: Everyone
has cooked well today,

so I feel nervous
because I haven't

cooked what I intended to cook,

and then not being able
to make the noodles

meant I didn't
spend enough time

on the duck and the soup.

Miin, what have you made

and how does it connect you
to your family tree?

I've actually made
my mum's kiam chye ark.

So initially today I wanted
to serve it with noodles.

Unfortunately, the noodles
didn't come together,

so I ended up cooking rice
to go with the dish.

Shall we dive in?
SOFIA: Yeah, divvy up.

I've noticed
you've cooked your duck legs

under 30 minutes.

Do you think that's enough?

Uh, should be.

Should be?

(EXHALES)

Are you happy with that?

No, it should be more tender.

More tender?

Miin,
the broth is unbelievable.

You can really enjoy
all the spices.

Now, I think you guessed
the meat is a little bit under,

but my concern
is not just that.

The meat is also unseasoned.

Miin, I think I did miss
the noodles a little bit.

Yeah.

And even though
you have balanced

the broth beautifully
to have on its own,

once I have it with the rice,
it tastes quite bland,

so you just have to inject it
with way more flavour.

I think
there's a few flaws, mate.

A - I don't think the rice
should have been there.

B - I think the broth
needed much more oomph

and time in the pressure cooker.

And C - the duck, it's dry.

So I'm a bit worried for you,
unfortunately.

It's alright.
Thanks, mate.

Thank you.
(APPLAUSE)

What a shame.

Obviously, I am so disappointed.

I'm feeling that
I may be in trouble today.

The next dish we'd like to taste
belongs to Petro.

(CHEERING)

PETRO: Today was
a very emotionally-charged cook,

but I think my Yaya Sofia

would be extremely proud
of this dish.

It's such a great representation
of Cypriot food

and also
what modern Cypriot food can be.

Petro, what have you made?

I made Cypriot ravioles.

The filling is grated haloumi,
ricotta, fresh mint, dried mint

and some cracked pepper.

Growing up, my yaya
would make this dish

and it's one of
the first memories

I can remember
making food with her.

So she's left a big, big impact.

Shall we divvy?
POH: Yeah.

Uh, Petro, I think
if there's kind of one word

that could describe that photo,

that dish,

it is boss.

Absolute boss.

It really does
give us a sense of who you are

and where you've come from,

and I think
that was really important today

to convey that
through your dish.

I know how much you wanted
to highlight haloumi,

which you've definitely done.

It gives this real
salty richness to the dish.

Um, and then using the whey
as a form of acidity,

freshness from the mint

and then rounding it off
with butter,

it's really smart

and you've balanced
this dish perfectly.

Top stuff, mate.

Petro, I love how
this dish tastes like

it is really tied
to your Cypriot roots.

I love that interplay
of the dairy with the mint.

It just makes it
such a refreshing dish.

I think
it's a really beautiful take

on something
that's really personal to you.

You've done a great job.
Thanks, guys. Thank you.

(CHEERING)

I would never
have picked this for today -

you know, elimination,
just trying to stay safe -

but now I feel like
I could be in the running

to win the 10,000.

Next dish we'd love to taste
is Annabel's.

ANNABEL: I am going out
on a bit of a limb today.

Strawberry and tomato -
not always

your most straightforward
flavour combination.

It makes sense in my brain.

I hope it makes sense in theirs.

Annabel, tell us
what you've made today

and how it connects you
to your family tree.

I have made a corn agnolotti,

a tomato and strawberry consomme

and a basil oil.

We don't have, like,

a super deep-rooted
family history.

We don't have a lot
of, like, tradition

that goes super far back,

so my mum
has worked extremely hard

to create that for us.

I can't believe how clear
you've got that consomme.

And I'm just so curious to see

what flavour you managed
to pump into it.

Shall we eat it?
Yeah.

I love this dish.

It's just

all these little
surprising pops of flavour.

So you have managed to squash
tons of flavour

into this consomme.

It's got the slightest hint
of the strawberry.

It's just really,
really beautifully balanced.

Lovely acidity,
lovely amount of sweetness.

And then you bust into
those agnolotti

and you've got
that beautiful silky sweet corn.

It is such
a surprising plate of food

and you should be
incredibly proud of yourself.

This is your legacy.
Well done.

Annabel, this is amazing.

You came up
with something very simple,

very fresh, very colourful,

and not easy to reproduce.

Well done to you.
I absolutely love it.

Thank you.

(CHEERING AND APPLAUSE)

The fact that I was able
to put up a dish

that was really like
a tribute to my mum,

oh, it's just like
the nicest feeling ever.

I'm definitely going
to give her a call

and just be like,
"Thank you so much."

Well done.
Thanks.

Alyona.

(CHEERING)

ALYONA: I made
a sour cream rhubarb pie

with...sour cream ice-cream.

POH: I don't think it's kind of

reinventing the wheel
too much, you know,

but really admire
that your medium of choice

remains sour cream.

Pat.

PAT: I've made for you
Grandma's tuna casserole.

Bet it didn't look
quite like that.

(LAUGHTER)

No, I've taken inspiration
from the flavours.

Pat, I think
it's under-seasoned.

The tuna,
I think in particular,

just needed like
just a whack of salt.

Jack.

JACK: Today I've done
a honey semifreddo

with a lemon crumb,
a honey tuile,

and a burnt lemon honey caramel.

The dish
is definitely too sweet.

Yeah.

Lydia.

LYDIA:
I have made stuffed onions,

also known as yemista in Greek.

I think I would have liked
the onions

to be a little bit softer.

Next up, Grace!

(CHEERING AND APPLAUSE)

GRACE:
This is such a simple dish.

The flavours are all classics.

And if you are putting up
such a simple dish,

it has to be perfect.

Grace, what have you made?

I made
the Mr Wolf ice-cream sundae.

So I've done
a vanilla bean ice-cream

and a raspberry sorbet,

a chocolate sauce,
and an almond biscotti.

JEAN-CHRISTOPHE: OK.

I think this was
an interesting choice.

I think this was
an interesting choice.

You know, because, like,
it's a vanilla ice-cream,

it's a raspberry sorbet,

it's a chocolate sauce
and a biscotti.

And so, really,
you needed to make

one of
the best vanilla ice-creams

I've ever had.

I would have loved
if you just went, like,

probably another third
on top with the vanilla bean.

Um, and it has melted
quite quickly in that,

so I feel like
there's a technical error

in there somewhere.

Those simple dishes,
you just have to, like,

blow us away with how much
you hit the nail on the head

with each and every element,

and I think that these
have just fallen short.

Thanks, Grace.

I think I dropped the ball
a little bit today,

especially with a dish
that means so much to me.

So I'm definitely starting
to be concerned.

Next up, it's Luke.

(CHEERING AND APPLAUSE)

LUKE: Swinging for that $10,000

could have actually cost me
my place in this competition.

The paella
isn't properly cooked.

I'd like to think the flavour
is nice, but I just don't know.

Luke, what have you made us?

I have made you

the Harris family version
of a seafood paella.

Luke...

..you've made risotto.

Probably because it's missing
that crispy bottom.

Like, that IS paella.

There's a lot of flavour
in there.

You've definitely jammed it
full of flavour,

but for me, all your seafood
is a little bit over as well.

And I think
because the pan trick

and the freezer trick

and whatever you tried to do
to get a crispy bottomed rice,

I think you ended up putting
so much effort into that

you probably
took your eye off the ball

in other places a little bit.

(SIGHS) Lukey, um,

if you're going to deconstruct
a well-known dish,

it has to be better.

And you know what?

To cook a paella really well
the traditional way

is not actually easy.

I think your best foot
in this kitchen

is putting forward, like,

this kind of creative lens

that no-one else
can think about.

But I think where it's tripped
you up is exactly that.

Paella didn't need
that creative lens.

It needed to be
the perfect version of a paella.

I'm a little bit worried
for you.

Thanks, Luke.
Thank you.

$10,000,
it's gone out the window.

I think the only thing
I'm thinking about now

is keeping my spot
in this competition.

I'm definitely nervous.

I truly do think today
was the day

I have fully flown
too close to the sun.

Today was an emotional one
in the MasterChef kitchen.

We asked you to dig deep,

honour your roots

and show us why cooking
runs through your veins.

Now, we're looking for
a top and bottom dish.

For the top,

there is a $10,000 prize.

(WHISTLING)

Deciding was no easy task

because
there were several dishes

that truly deserved it.

But there was one dish
we kept on thinking about.

Congratulations.

You're $10,000 richer...

..Olaolu!

(CHEERING AND APPLAUSE)

Aww, they're so happy for him!

OLAOLU: I can't believe
what's happening.

It's a great day
to do my best cook so far.

I've made myself proud

and I've definitely
made my family proud.

Unfortunately,

today there were four dishes
that missed the mark.

If I call your name,
step forward.

Miin.

Jack.

Luke.

Grace.

We chose the dish that showed

the least technique,

which is why
you're going home...

(EXHALES)

..Miin.

Sorry, mate.
It's OK. It's OK.

It's OK.
I'm so sorry, Miin.

OK.

We are sorry to lose you
in this competition.

You've been
absolutely fantastic.

Pat, you're good mates
with Miin.

What did you love
about having him here?

It's really tough.

He's taught me so much.
Amazing man.

He'll be a best friend for life.

Miin, it's really tough
saying goodbye,

but unfortunately
the time has come.

Thank you.

Well done, Miin.
Bring it in, mate.

Mate...

Obviously, I'm very sad.

I tried my best,

and today my best
just wasn't good enough.

It's probably one of
the best experiences of my life.

I've met
so many amazing people here.

I think I've made
lifelong friends here.

It makes my life richer,
so much richer.

Give it up for Miin, everybody!

(CHEERING AND APPLAUSE)

I think my wife
will be looking forward

to having proper meals again
when I get home!

VOICEOVER: Tomorrow night...

It's the team relay!

(CONTESTANTS GROAN)

Aw, here we go!

LYDIA: That's enough
to strike terror into anybody.

Here we go!

VOICEOVER: Strap in, because
this classic challenge...

Oh, my God. This is wild!

..will test
their communication...

You cannot say "situation"...

Sorry.
..in a 30-second handover.

That is not clear.

Yeah, love it.
Well done, mate.

Argh!

Just like going in one ear,
coming out the other.

..and how they cope