1 00:00:12,400 --> 00:00:14,160 (CHEERING AND APPLAUSE) 2 00:00:20,800 --> 00:00:23,280 ANNABEL: I'm walking in today pretty intimidated. 3 00:00:23,280 --> 00:00:25,280 There's only five of us in an elimination. 4 00:00:25,280 --> 00:00:27,320 It's not great odds. 5 00:00:27,320 --> 00:00:28,600 That's really weighing on me. 6 00:00:30,000 --> 00:00:31,320 Comment ca va, mes amis? 7 00:00:32,680 --> 00:00:33,760 (WHISPERS) How are you? 8 00:00:33,760 --> 00:00:34,760 What I'm trying to say - how are you? 9 00:00:34,760 --> 00:00:35,839 Ca va bien. Oh! 10 00:00:35,839 --> 00:00:37,040 How are you, mate? 11 00:00:37,040 --> 00:00:39,280 (LAUGHTER) Good. 12 00:00:39,280 --> 00:00:42,120 We've seen some fantastic cooking this week, 13 00:00:42,120 --> 00:00:44,120 but, sadly, 14 00:00:44,120 --> 00:00:47,240 the journey will end for one of you today, 15 00:00:47,240 --> 00:00:48,680 so good luck. 16 00:00:50,120 --> 00:00:52,000 ANDY: In the MasterChef kitchen, 17 00:00:52,000 --> 00:00:55,320 two of the most important things 18 00:00:55,320 --> 00:00:56,880 that go hand in hand 19 00:00:56,880 --> 00:00:58,760 are time... 20 00:00:58,760 --> 00:00:59,960 ..and ingredients. 21 00:01:02,040 --> 00:01:06,240 Today, you'll need to decide which one matters more to you. 22 00:01:07,840 --> 00:01:09,400 Because in this challenge, 23 00:01:09,400 --> 00:01:13,000 as your ingredients increase, 24 00:01:13,000 --> 00:01:15,840 your cooking time decreases. 25 00:01:15,840 --> 00:01:18,840 It's a proper MasterChef classic. 26 00:01:20,000 --> 00:01:24,680 Vinnie, you have that shiny, beaming immunity pin. 27 00:01:24,680 --> 00:01:25,920 Did that change how you feel 28 00:01:25,920 --> 00:01:27,160 when you walked through the doors? 29 00:01:27,160 --> 00:01:28,360 100%. 30 00:01:28,360 --> 00:01:29,920 It's like...it's like an extra life, you know? 31 00:01:29,920 --> 00:01:33,320 But it's still a big decision to make, and I don't... 32 00:01:33,320 --> 00:01:34,680 I'm trying to think 33 00:01:34,680 --> 00:01:37,280 when is the smartest time to actually use it? 34 00:01:38,320 --> 00:01:40,320 Well, before you make your decision, 35 00:01:40,320 --> 00:01:41,520 we'll give you all the deets. 36 00:01:41,520 --> 00:01:44,040 The clock will be set for 75 minutes... 37 00:01:45,280 --> 00:01:46,520 ..and it will start 38 00:01:46,520 --> 00:01:48,520 the moment we reveal that first pantry. 39 00:01:48,520 --> 00:01:51,119 (CONTESTANTS EXCLAIM) 40 00:01:51,119 --> 00:01:53,520 Damn. Oh, come on! 41 00:01:55,080 --> 00:01:56,520 EMILY: This is crazy. 42 00:01:58,440 --> 00:02:00,480 You'll have access to your under-bench staples. 43 00:02:02,320 --> 00:02:06,040 Every 15 minutes, we will reveal a new pantry, 44 00:02:06,040 --> 00:02:09,160 each one better than the last... 45 00:02:10,280 --> 00:02:12,320 ..offering more flavours to take your dish 46 00:02:12,320 --> 00:02:14,239 to another level. 47 00:02:14,239 --> 00:02:16,799 If you wait for the final pantry, 48 00:02:16,799 --> 00:02:19,920 you'll have the least amount of time - 30 minutes... 49 00:02:21,040 --> 00:02:22,320 ..but you'll also have 50 00:02:22,320 --> 00:02:24,359 the best selection of ingredients. 51 00:02:27,119 --> 00:02:28,839 Argh! (LAUGHS) 52 00:02:30,319 --> 00:02:32,759 Oh, my gosh, I'm already feeling so nervous. 53 00:02:32,759 --> 00:02:33,879 And now, it's just like... 54 00:02:35,119 --> 00:02:36,439 ..more, more nerves. 55 00:02:36,439 --> 00:02:38,399 Oh, so many decisions to make today, 56 00:02:38,399 --> 00:02:40,279 and you got to make the right ones. 57 00:02:40,279 --> 00:02:41,719 POH: Vinnie, my man... 58 00:02:41,719 --> 00:02:43,839 (LAUGHS) ..you know the stakes. 59 00:02:43,839 --> 00:02:47,319 Play your pin, and head up to the gantry, 60 00:02:47,319 --> 00:02:49,719 or keep your pin and cook. 61 00:02:51,119 --> 00:02:52,959 One in five is not great odds, 62 00:02:52,959 --> 00:02:55,640 and they're really, really good cooks here, 63 00:02:55,640 --> 00:02:57,559 so I think I'm going to play my pin today. 64 00:02:57,559 --> 00:02:59,719 And make it one in four. Make it one... Well, yeah. 65 00:02:59,719 --> 00:03:02,359 Sorry. Alright, Vinnie, hand it over. 66 00:03:02,359 --> 00:03:04,639 (CHEERING AND APPLAUSE) 67 00:03:09,439 --> 00:03:11,319 HANNAH: Vinnie has played his pin, and now 68 00:03:11,319 --> 00:03:13,239 I have a 25% chance of going home. 69 00:03:13,239 --> 00:03:15,319 So, doesn't really help the nerves 70 00:03:15,319 --> 00:03:17,479 knowing that the odds have just gone up. 71 00:03:17,479 --> 00:03:20,519 Going from five to four, it's pretty intense. 72 00:03:21,639 --> 00:03:25,199 I actually feel sick. I know, I feel sick. 73 00:03:25,199 --> 00:03:28,039 OK, let's get ready. 75 minutes is on the clock. 74 00:03:29,839 --> 00:03:31,039 Jean-Christophe and Andy, 75 00:03:31,039 --> 00:03:33,639 would you please reveal the first pantry? 76 00:03:34,599 --> 00:03:37,039 Both time and ingredients are important, 77 00:03:37,039 --> 00:03:40,479 so I would love there to be fruit and vegies 78 00:03:40,479 --> 00:03:41,999 in that first one. 79 00:03:46,239 --> 00:03:49,359 (EXCLAIMING) It's herbs spices and alliums. 80 00:03:49,359 --> 00:03:50,839 CASPER: That's really good. DOT: That's generous. 81 00:03:50,839 --> 00:03:53,759 Fresh herbs bunched up on this side. 82 00:03:53,759 --> 00:03:55,959 An abundance of dried spices. 83 00:03:55,959 --> 00:03:57,399 What have you got, Jean-Christophe? 84 00:03:57,399 --> 00:04:01,079 Well, a selection of onions, garlic, aromatic herbs. 85 00:04:01,079 --> 00:04:03,039 I mean, you've got everything - 86 00:04:03,039 --> 00:04:04,919 everything possible to make flavour. 87 00:04:04,919 --> 00:04:06,879 Do you wanna have a little look? Yes, please. Come on. 88 00:04:06,879 --> 00:04:08,119 There's plenty to see here. 89 00:04:09,359 --> 00:04:10,440 Uh... 90 00:04:10,440 --> 00:04:12,440 not the fruit and vegies I was hoping for. 91 00:04:12,440 --> 00:04:16,240 Oh, can I do something with this? 92 00:04:16,240 --> 00:04:18,000 Don't know. 93 00:04:18,000 --> 00:04:19,519 Any takers? 94 00:04:19,519 --> 00:04:21,479 Lydia's thinking about it. (SIGHS) 95 00:04:21,479 --> 00:04:23,759 Do I want to stay in for the last pantry? 96 00:04:23,759 --> 00:04:24,759 Yes, I do. 97 00:04:24,759 --> 00:04:27,959 But do I think I can cook something in 30 minutes? 98 00:04:27,959 --> 00:04:29,039 No, I can't. 99 00:04:29,039 --> 00:04:30,599 Onions? 100 00:04:30,599 --> 00:04:32,119 What's wrong with onions? 101 00:04:32,119 --> 00:04:33,719 Nothing is wrong with onions. 102 00:04:33,719 --> 00:04:35,559 Onions are a vegetable. 103 00:04:35,559 --> 00:04:37,079 I believe I can cook something. 104 00:04:37,079 --> 00:04:39,439 Yeah, I'm taking the time. 105 00:04:39,439 --> 00:04:41,319 Yeah, right, I'm going. Lydia's going! 106 00:04:41,319 --> 00:04:43,039 Oh! (EXCLAIMING, CHEERING) 107 00:04:43,039 --> 00:04:44,799 She's going. I'm going. 108 00:04:44,799 --> 00:04:46,639 She's going. OK, OK. 109 00:04:46,639 --> 00:04:48,399 Go, Lydia! 110 00:04:48,399 --> 00:04:50,279 Oh. 111 00:04:50,279 --> 00:04:52,279 Wow, what a decision! 112 00:04:52,279 --> 00:04:54,199 Alright. Here she goes! 113 00:04:54,199 --> 00:04:55,399 (CHEERING AND APPLAUSE) 114 00:04:55,399 --> 00:04:56,959 Woo! Go, Lydia! 115 00:05:00,159 --> 00:05:02,279 Yay, me, making a decision quickly. 116 00:05:02,279 --> 00:05:03,519 Look at that! 117 00:05:03,519 --> 00:05:06,079 See how you...? This kitchen makes people improve 118 00:05:06,079 --> 00:05:07,639 in many ways. 119 00:05:07,639 --> 00:05:10,559 My strategy with this cook 120 00:05:10,559 --> 00:05:14,079 is to take advantage of my time. 121 00:05:14,079 --> 00:05:17,199 I've chosen herbs, spices, and alliums. 122 00:05:17,199 --> 00:05:19,199 And I'm going to do an... 123 00:05:20,759 --> 00:05:23,559 ..onion tart of some kind. 124 00:05:24,599 --> 00:05:29,439 I've got spices, so I can come up with a flavour bomb. 125 00:05:29,439 --> 00:05:31,919 I don't even care what's under those other pantries. 126 00:05:31,919 --> 00:05:34,519 I'm going to make a spicy herb butter, 127 00:05:34,519 --> 00:05:36,999 and I'm going to use that in the pastry 128 00:05:36,999 --> 00:05:38,799 and in the topping, as well. 129 00:05:40,319 --> 00:05:44,679 My spiced butter is a key ingredient to my dish. 130 00:05:44,679 --> 00:05:47,119 My butter is going to act as a flavour bomb. 131 00:05:47,119 --> 00:05:49,959 I put in herbs, I put in some spices, 132 00:05:49,959 --> 00:05:52,159 some caraway, some chilli - 133 00:05:52,159 --> 00:05:53,719 things that I feel will go together, 134 00:05:53,719 --> 00:05:56,559 and I'm trying to get it to a really good flavour base 135 00:05:56,559 --> 00:05:59,319 and blend it in with my butter. 136 00:05:59,319 --> 00:06:00,679 GRACE: Oh, golly, it smells good. 137 00:06:00,679 --> 00:06:02,719 Doing great, Lydia. 138 00:06:02,719 --> 00:06:06,839 Today, I'm going to fight really hard, despite the odds, 139 00:06:06,839 --> 00:06:09,839 because I really want to stay in this competition. 140 00:06:09,839 --> 00:06:12,959 Alyona, absolutely no chance? 141 00:06:12,959 --> 00:06:14,959 I didn't get that feeling. 142 00:06:14,959 --> 00:06:17,399 Just didn't get the vibe? No. Right. 143 00:06:17,399 --> 00:06:19,599 SOFIA: Annabel, what do you think's under the next pantry? 144 00:06:19,599 --> 00:06:21,719 You had a pretty good sniff when you were up here. 145 00:06:21,719 --> 00:06:23,639 (LAUGHTER) 146 00:06:23,639 --> 00:06:25,519 I don't think it's seafood. We saw. 147 00:06:25,519 --> 00:06:27,519 It doesn't smell fishy. OK. 148 00:06:27,519 --> 00:06:29,319 So you think it's not fish? 149 00:06:29,319 --> 00:06:31,679 No, I don't think it's fish. (LAUGHS) 150 00:06:31,679 --> 00:06:32,759 Hannah, you've been very quiet. 151 00:06:32,759 --> 00:06:35,199 Yeah, I really want to see what's under there. 152 00:06:35,199 --> 00:06:37,519 I think I can pull a good dish up in 60, 153 00:06:37,519 --> 00:06:39,719 so I have my fingers crossed that there's something 154 00:06:39,719 --> 00:06:42,279 under there that grabs me, and I'm like, "Yeah, yeah, yeah." 155 00:06:42,279 --> 00:06:45,799 I would like to go in with a dessert today. 156 00:06:45,799 --> 00:06:47,679 So, I'm really hoping 157 00:06:47,679 --> 00:06:49,559 that this second pantry reveals fruit. 158 00:06:49,559 --> 00:06:51,359 I want to see fruit. 159 00:06:51,359 --> 00:06:52,759 Poh, Sofia, 160 00:06:52,759 --> 00:06:55,239 time to reveal the second pantry, please. 161 00:06:57,639 --> 00:06:58,679 Yes! 162 00:06:58,679 --> 00:07:00,919 (EXCLAIMING) It is fruit and veg. 163 00:07:00,919 --> 00:07:03,079 And you have 60 minutes on the clock. 164 00:07:03,079 --> 00:07:04,919 And it's fruit and veg - I'm off. 165 00:07:04,919 --> 00:07:06,199 Get in there, Hannah. 166 00:07:06,199 --> 00:07:08,079 Go, Hannah! EMILY: Good luck. 167 00:07:08,079 --> 00:07:09,999 So, I see these beautiful strawberries. 168 00:07:09,999 --> 00:07:11,039 Let's start with that. 169 00:07:11,039 --> 00:07:12,959 That's my base anchor for my dessert today. 170 00:07:12,959 --> 00:07:14,599 So, I'm grabbing all the strawberries, 171 00:07:14,599 --> 00:07:16,159 and then I've got to get to my bench. 172 00:07:16,159 --> 00:07:18,919 I've got to start this cook. I want my full 60 minutes. 173 00:07:18,919 --> 00:07:20,159 Come on, Hannah! 174 00:07:20,159 --> 00:07:21,919 (CHEERING AND APPLAUSE) 175 00:07:26,879 --> 00:07:28,999 No. Alyona's out. 176 00:07:32,719 --> 00:07:36,119 Ooh, Annabel is deep in thought. 177 00:07:36,119 --> 00:07:37,519 GRACE: Trust your instincts, Annabel. 178 00:07:38,999 --> 00:07:41,119 ANNABEL: Good dishes don't always take time, 179 00:07:41,119 --> 00:07:43,279 so I want to wait until that last pantry. 180 00:07:45,599 --> 00:07:47,519 PAT: Alright, Han, let's go. 181 00:07:47,519 --> 00:07:49,759 As soon as I saw the fruit, 182 00:07:49,759 --> 00:07:51,479 I thought, "I can do a dessert with that." 183 00:07:51,479 --> 00:07:54,640 I'm not actually entirely sure what dessert I'm doing yet. 184 00:07:54,640 --> 00:07:58,320 I'm thinking a strawberry and bay leaf ice-cream today. 185 00:07:58,320 --> 00:07:59,719 I don't have a dish in mind. 186 00:07:59,719 --> 00:08:00,880 I just have an ice-cream in mind. 187 00:08:00,880 --> 00:08:03,719 So, first thing I've got to do is get my anglaise on 188 00:08:03,719 --> 00:08:05,039 and get my strawberries chopped up, 189 00:08:05,039 --> 00:08:07,640 and then start working out the rest of my dish. 190 00:08:07,640 --> 00:08:09,919 My head is, right now, just thinking, thinking, thinking, 191 00:08:09,919 --> 00:08:11,280 "What am I going to do?" 192 00:08:11,280 --> 00:08:12,679 I'm going to get this ice-cream on first, 193 00:08:12,679 --> 00:08:13,999 and then I really need to power in and get 194 00:08:13,999 --> 00:08:15,199 some sort of other elements up 195 00:08:15,199 --> 00:08:17,199 so that I'm not just serving an ice-cream. 196 00:08:17,199 --> 00:08:18,999 DOT: Far out. Eeeh! 197 00:08:18,999 --> 00:08:21,719 It's, like, killing me, standing here, 198 00:08:21,719 --> 00:08:23,840 having that clock ticking down. 199 00:08:25,119 --> 00:08:27,719 Am I stupid to be waiting? 200 00:08:27,719 --> 00:08:29,080 Is this reckless? 201 00:08:29,080 --> 00:08:32,079 Do I just throw my plan out? 202 00:08:33,559 --> 00:08:36,039 I need to just make a decision and just pull the trigger, 203 00:08:36,039 --> 00:08:38,559 and either go or leave it until the next pantry. 204 00:08:39,760 --> 00:08:41,919 I think I'm just gonna pull. Are you going? 205 00:08:41,919 --> 00:08:43,679 VINNIE: Come on! Are you going? 206 00:08:43,679 --> 00:08:46,000 (CHEERING) 207 00:08:46,000 --> 00:08:48,920 Annabel is off and racing. 208 00:08:48,920 --> 00:08:51,400 57 minutes, Annabel. Yeah. 209 00:08:52,680 --> 00:08:56,040 I've started this race, and I am just, like, 210 00:08:56,040 --> 00:08:57,560 riddled with adrenaline. 211 00:08:57,560 --> 00:08:59,959 I don't have a clear dish in mind right now. 212 00:08:59,959 --> 00:09:03,359 I just am grabbing things that I think might go together. 213 00:09:03,359 --> 00:09:05,319 PAT: Go, Annabel! Oh, goodness. 214 00:09:05,319 --> 00:09:07,199 Am I going to regret this? Come on, Annabel. 215 00:09:07,199 --> 00:09:08,599 Come on, Annabel! 216 00:09:08,599 --> 00:09:11,040 I'm thinking, "Should I have waited?" 217 00:09:11,040 --> 00:09:12,680 SOFIA: How about that? 218 00:09:12,680 --> 00:09:14,520 We've only revealed two pantries, 219 00:09:14,520 --> 00:09:16,439 and already, three out of cooks, 220 00:09:16,439 --> 00:09:18,359 straight to their benches. Out the gates. Yep. 221 00:09:18,359 --> 00:09:20,839 ANDY: It's obvious that they value time... 222 00:09:20,839 --> 00:09:22,519 Yeah. ..more than ingredients, you know? 223 00:09:22,519 --> 00:09:23,519 Yeah. Poh... 224 00:09:23,519 --> 00:09:24,879 Mmm? ..what would you do? 225 00:09:24,879 --> 00:09:27,719 Would you wait until the end for the best ingredients? 226 00:09:27,719 --> 00:09:29,160 No. Or would you just go 227 00:09:29,160 --> 00:09:30,520 straight off the bat? I'd go straight up. 228 00:09:30,520 --> 00:09:32,120 Because I'm a baker, I can really rely 229 00:09:32,120 --> 00:09:33,520 on the pantry staples. Yeah. 230 00:09:33,520 --> 00:09:35,400 I definitely am more greedy for time. 231 00:09:35,400 --> 00:09:38,600 Yeah. I would totally wait. 232 00:09:38,600 --> 00:09:40,960 Like, knowing these challenges, 233 00:09:40,960 --> 00:09:42,400 and it just gets better and better. 234 00:09:42,400 --> 00:09:43,520 Yeah. 235 00:09:43,520 --> 00:09:45,840 And you can pretty much guarantee that there's going 236 00:09:45,840 --> 00:09:48,000 to be something that you can cook quickly in there 237 00:09:48,000 --> 00:09:50,680 and develop max flavour in a short amount of time. 238 00:09:50,680 --> 00:09:52,120 Yeah. 239 00:09:53,720 --> 00:09:55,840 ANNABEL: Oh. VINNIE: Clear your head, yeah? 240 00:09:55,840 --> 00:09:57,240 Clear your head. You've got this, Annabel. 241 00:09:57,240 --> 00:09:58,440 You've got this. 242 00:09:58,440 --> 00:10:00,160 I am feeling 243 00:10:00,160 --> 00:10:02,600 a little uncertain 244 00:10:02,600 --> 00:10:05,200 of my decision, 245 00:10:05,200 --> 00:10:07,600 which is not a good way to be, 246 00:10:07,600 --> 00:10:10,480 especially on a black-apron day. 247 00:10:10,480 --> 00:10:12,240 But it is too late. 248 00:10:12,240 --> 00:10:13,920 I've just got to stick with it. 249 00:10:13,920 --> 00:10:17,120 I still don't have a super cohesive idea 250 00:10:17,120 --> 00:10:21,520 of a dish in mind, but I cooked leeks for my audition dish, 251 00:10:21,520 --> 00:10:23,960 and so I wondered if maybe I could draw 252 00:10:23,960 --> 00:10:27,760 on similar techniques and try and make a new dish. 253 00:10:27,760 --> 00:10:29,360 I'm going to slowly, 254 00:10:29,360 --> 00:10:32,080 slowly, slow-fast roast these leeks. 255 00:10:32,080 --> 00:10:34,400 So, I'm gonna get my leeks in the oven 256 00:10:34,400 --> 00:10:36,760 because they need enough time to go really nice 257 00:10:36,760 --> 00:10:38,960 and cooked beautifully and nice and soft. 258 00:10:38,960 --> 00:10:40,880 I'm like, "How can I create a dish 259 00:10:40,880 --> 00:10:43,160 "with the ingredients that I've got?" 260 00:10:43,160 --> 00:10:45,960 I need something to add a bit of texture, 261 00:10:45,960 --> 00:10:47,560 something to give the dish a bit of body. 262 00:10:47,560 --> 00:10:51,160 I need, like, a nice, fatty, creamy base. 263 00:10:51,160 --> 00:10:55,040 So, I'm thinking I've got access to the under-bench staples. 264 00:10:55,040 --> 00:10:57,240 I'm gonna do a gnocco fritto, 265 00:10:57,240 --> 00:11:00,000 like, a fried pastry for some crunch, 266 00:11:00,000 --> 00:11:03,360 and then I'm going to do a whipped ricotta on the bottom. 267 00:11:03,360 --> 00:11:06,520 But I need to motor. Come on, Annabel. Nice. 268 00:11:06,520 --> 00:11:10,280 Lydia, Hannah, Annabel, you have 50 minutes to go. 269 00:11:10,280 --> 00:11:12,240 (APPLAUSE) 270 00:11:12,240 --> 00:11:13,920 VINNIE: Go! Go, guys. 271 00:11:18,160 --> 00:11:20,000 HANNAH: So, I've decided I'm going to make 272 00:11:20,000 --> 00:11:22,320 a lime-syrup butter cake and macerated strawberries. 273 00:11:22,320 --> 00:11:24,720 To go with, strawberry and bay leaf ice-cream. 274 00:11:24,720 --> 00:11:27,080 I'm also going to make a basil oil today 275 00:11:27,080 --> 00:11:28,880 because basil and bay leaf, 276 00:11:28,880 --> 00:11:30,240 lime and strawberry sound like 277 00:11:30,240 --> 00:11:32,640 a really beautiful flavour combo. 278 00:11:32,640 --> 00:11:34,200 Come on, Hannah! Let's go, Hannah. 279 00:11:34,200 --> 00:11:36,880 I really want to show some techniques 280 00:11:36,880 --> 00:11:40,840 and nail these flavours because I don't want to go home. 281 00:11:40,840 --> 00:11:42,320 PAT: Good stuff, Han. 282 00:11:42,320 --> 00:11:43,480 Hannah. Hello. 283 00:11:43,480 --> 00:11:45,320 Have you had a bit of time to figure out 284 00:11:45,320 --> 00:11:46,360 the other elements? 285 00:11:46,360 --> 00:11:48,680 I'm going to do a strawberry-bay leaf ice-cream, 286 00:11:48,680 --> 00:11:51,840 a...a lime-syrup-soaked butter cake, 287 00:11:51,840 --> 00:11:53,720 a basil oil, 288 00:11:53,720 --> 00:11:55,400 macerated strawberries. 289 00:11:55,400 --> 00:11:59,760 OK, so you've got lime, bay leaf, basil, strawberry. 290 00:11:59,760 --> 00:12:02,560 I would like to add one more element - 291 00:12:02,560 --> 00:12:03,960 either a creme pat 292 00:12:03,960 --> 00:12:05,800 or a nice, like, whipped vanilla cream 293 00:12:05,800 --> 00:12:07,880 to go on top of it as well. 294 00:12:07,880 --> 00:12:09,640 I think it's getting very crowded already 295 00:12:09,640 --> 00:12:10,720 with flavours. Yeah, yeah. 296 00:12:10,720 --> 00:12:12,280 So, just think about whether you need to or not. 297 00:12:12,280 --> 00:12:13,760 Yeah. Don't just put something 298 00:12:13,760 --> 00:12:15,880 on there for the sake of creating another element. 299 00:12:15,880 --> 00:12:17,440 Yes. 'Cause there's a lot of flavours 300 00:12:17,440 --> 00:12:18,680 going on there. 301 00:12:18,680 --> 00:12:20,000 Think about how they all are... 302 00:12:20,000 --> 00:12:21,600 Whether they're in sync with one another, 303 00:12:21,600 --> 00:12:23,080 flavour profile-wise. 304 00:12:23,080 --> 00:12:24,280 Yeah. 305 00:12:24,280 --> 00:12:25,640 You're only one of four cooks today, 306 00:12:25,640 --> 00:12:28,560 so your dessert has to be absolutely on point. 307 00:12:28,560 --> 00:12:29,880 I know. OK? 308 00:12:29,880 --> 00:12:31,680 Yeah, no pressure, hey? Alright, good luck. 309 00:12:32,840 --> 00:12:34,840 Poh's concerned about my flavour combos, 310 00:12:34,840 --> 00:12:36,880 and the pressure is on 311 00:12:36,880 --> 00:12:39,640 because I don't want to go home today. 312 00:12:39,640 --> 00:12:42,600 I'm really worried, and I have no idea what to do. 313 00:12:53,680 --> 00:12:55,240 JACK: Come on, Alyona, you got this. 314 00:12:55,240 --> 00:12:56,600 Give me something good. 315 00:12:56,600 --> 00:12:58,560 We'll do our best. Thank you. 316 00:12:58,560 --> 00:13:00,800 I'm waiting for the third cloth, 317 00:13:00,800 --> 00:13:02,960 and I'm hoping there's some protein. 318 00:13:02,960 --> 00:13:04,200 Alright, Andy, Jean-Christophe, 319 00:13:04,200 --> 00:13:06,360 can you please reveal the next pantry? 320 00:13:08,680 --> 00:13:10,320 It's flavour bombs. Oh, yeah. 321 00:13:10,320 --> 00:13:12,320 (EXCLAIMING) 322 00:13:13,640 --> 00:13:15,600 And you have 45 minutes left. 323 00:13:17,080 --> 00:13:18,840 Got some speck, chorizo, 324 00:13:18,840 --> 00:13:21,080 looks like nduja, bottarga. 325 00:13:21,080 --> 00:13:22,720 Some anchovies. 326 00:13:22,720 --> 00:13:23,960 Obviously, some vinegars. 327 00:13:23,960 --> 00:13:25,120 What have you got, Jean-Christophe? 328 00:13:25,120 --> 00:13:28,600 Well, you've got different oils and different condiments. 329 00:13:28,600 --> 00:13:31,160 You've got truffle. I mean, look at that. 330 00:13:31,160 --> 00:13:33,440 Fantastic. You've got some dried mushrooms. 331 00:13:33,440 --> 00:13:35,240 You can use these three pantries... 332 00:13:35,240 --> 00:13:36,480 ALYONA: Yeah. 333 00:13:36,480 --> 00:13:37,920 ..and start cooking right now, 334 00:13:37,920 --> 00:13:40,400 with 45 minutes left on the clock. 335 00:13:40,400 --> 00:13:42,400 Or you wait another 15 minutes, 336 00:13:42,400 --> 00:13:44,720 and we'll reveal the last pantry. 337 00:13:44,720 --> 00:13:46,760 Yeah. And then you have free reign 338 00:13:46,760 --> 00:13:48,520 of every ingredient you can see. 339 00:13:49,840 --> 00:13:51,560 This is how I actually cook. 340 00:13:51,560 --> 00:13:53,200 That's what I have in my home all the time. 341 00:13:53,200 --> 00:13:56,200 I take simple ingredients and I flavour-bomb them. 342 00:13:56,200 --> 00:13:58,440 So, realistically, 343 00:13:58,440 --> 00:14:00,520 I can probably work with this, 344 00:14:00,520 --> 00:14:04,240 but is it exactly what I want to do? 345 00:14:04,240 --> 00:14:05,560 Probably not. 346 00:14:05,560 --> 00:14:07,440 Was this what you were hoping for? 347 00:14:07,440 --> 00:14:08,600 Not really. 348 00:14:08,600 --> 00:14:10,000 You wanted something more substantial? Yeah. 349 00:14:11,200 --> 00:14:13,200 You got to think, the 15 minutes, 350 00:14:13,200 --> 00:14:14,400 is it worth it? 351 00:14:16,960 --> 00:14:19,560 GRACE: Is Alyona still not cooking? 352 00:14:19,560 --> 00:14:21,960 AARON: Not yet. Legend. I love it. 353 00:14:24,000 --> 00:14:26,480 I still really want some protein. 354 00:14:26,480 --> 00:14:29,320 And I'm, like, getting that pull back. 355 00:14:29,320 --> 00:14:31,160 So, I'm just gonna go 356 00:14:31,160 --> 00:14:35,200 with my intuition and trusting my gut. 357 00:14:35,200 --> 00:14:37,720 I'm gonna wait, I think. You're gonna wait? 358 00:14:37,720 --> 00:14:39,080 I think I'm gonna wait. 359 00:14:41,000 --> 00:14:43,520 Does the saying, "All good things come 360 00:14:43,520 --> 00:14:45,280 "to those who wait," apply? 361 00:14:46,360 --> 00:14:47,800 PAT: Oh, this is so nerve-racking. 362 00:14:49,040 --> 00:14:50,840 DOT: This is madness. 363 00:14:50,840 --> 00:14:52,240 Alyona, 364 00:14:52,240 --> 00:14:54,240 I cannot believe she is holding out. 365 00:14:54,240 --> 00:14:56,960 I'm now freaking out. 366 00:14:56,960 --> 00:14:59,840 Lydia, Hannah and Annabel, you have 40 minutes to go! 367 00:14:59,840 --> 00:15:02,120 (CHEERING AND APPLAUSE) 368 00:15:06,480 --> 00:15:08,120 Where's my knife? 369 00:15:08,120 --> 00:15:09,600 I'm feeling calm. 370 00:15:09,600 --> 00:15:10,760 Oh, found it. 371 00:15:10,760 --> 00:15:12,760 At this point, I feel like I've made the right decision, 372 00:15:12,760 --> 00:15:15,200 picking time over ingredients. 373 00:15:15,200 --> 00:15:16,320 OK. 374 00:15:16,320 --> 00:15:20,720 My vision for this tart is an upside-down tart. 375 00:15:20,720 --> 00:15:22,720 So, it'll have the caramelised onions 376 00:15:22,720 --> 00:15:25,720 down the bottom with the pastry on top, 377 00:15:25,720 --> 00:15:28,600 and then turned upside down for serving. 378 00:15:28,600 --> 00:15:30,320 AARON: Ooh, the onions smell great. 379 00:15:30,320 --> 00:15:31,640 EMILY: Yeah, I know. 380 00:15:31,640 --> 00:15:34,320 LYDIA: Right now, my onions are where I want them to be. 381 00:15:34,320 --> 00:15:35,720 I'll pop them in the oven 382 00:15:35,720 --> 00:15:37,440 so they can just keep slow-roasting 383 00:15:37,440 --> 00:15:39,720 while I prepare my pastry. 384 00:15:39,720 --> 00:15:41,360 PAT: You have a turnout one? Yeah. 385 00:15:41,360 --> 00:15:43,120 Yeah. 386 00:15:43,120 --> 00:15:46,760 To make my pastry, I'm mixing butter and flour. 387 00:15:46,760 --> 00:15:48,760 I need a bit more butter. 388 00:15:48,760 --> 00:15:50,800 But to bring more flavour into this dish, 389 00:15:50,800 --> 00:15:52,880 I'm going to use my spiced butter. 390 00:15:55,120 --> 00:15:57,280 DOT: She put a lot of butter. LUKE: Yeah. 391 00:15:58,360 --> 00:15:59,680 I'm a bit nervous about Lydia. 392 00:15:59,680 --> 00:16:01,800 She's got the onions cooking. They do look good. 393 00:16:01,800 --> 00:16:05,040 The pastry seems like an interesting style of pastry 394 00:16:05,040 --> 00:16:07,240 for that kind of tart. 395 00:16:07,240 --> 00:16:09,960 LYDIA: OK. Nice, Lydia. Good ingenuity. 396 00:16:13,600 --> 00:16:15,800 HANNAH: Poh's come up, and she's sort of indicated 397 00:16:15,800 --> 00:16:17,720 that I should not complicate things too much - 398 00:16:17,720 --> 00:16:18,880 just get up a good dish. 399 00:16:18,880 --> 00:16:22,400 So, I've decided to ditch the bay leaf and the lime - 400 00:16:22,400 --> 00:16:24,960 I think that that's complicating things too much - 401 00:16:24,960 --> 00:16:27,000 and just go with basil and strawberry. 402 00:16:27,000 --> 00:16:29,240 Um, I'm thinking it's going to be a little cake 403 00:16:29,240 --> 00:16:31,080 with a few macerated strawberries, 404 00:16:31,080 --> 00:16:33,360 a quenelle of strawberry ice-cream and the basil oil. 405 00:16:33,360 --> 00:16:35,080 So, I'm going to get this ice-cream on first, 406 00:16:35,080 --> 00:16:36,320 and then I really need to power in 407 00:16:36,320 --> 00:16:37,800 and get the other elements up 408 00:16:37,800 --> 00:16:39,360 because I don't want to be in the bottom today. 409 00:16:39,360 --> 00:16:40,840 I really want to stay here. 410 00:16:41,920 --> 00:16:43,600 For my strawberry ice-cream, I'm reducing 411 00:16:43,600 --> 00:16:45,800 my strawberries down and concentrating their flavour 412 00:16:45,800 --> 00:16:47,400 as much as possible, so that I can 413 00:16:47,400 --> 00:16:49,000 get a more punchy strawberry flavour 414 00:16:49,000 --> 00:16:50,080 into my ice-cream. 415 00:16:50,080 --> 00:16:52,200 Then, I puree that, sieve it through 416 00:16:52,200 --> 00:16:53,920 before I put it into my anglaise. 417 00:16:53,920 --> 00:16:55,680 Oh, you can smell the strawberry. 418 00:16:55,680 --> 00:16:57,960 Yeah. Gorgeous! 419 00:16:59,840 --> 00:17:01,320 Ricotta-y. 420 00:17:01,320 --> 00:17:02,800 The ricotta is ricotta-ing, thank goodness, 421 00:17:02,800 --> 00:17:04,440 because the last time I made ricotta, it was a bit loose, 422 00:17:04,440 --> 00:17:06,040 so I was a bit nervous. 423 00:17:06,040 --> 00:17:08,000 I made sure to take it up to the right temp. 424 00:17:08,000 --> 00:17:10,240 So, yeah, I'm happy. 425 00:17:10,240 --> 00:17:12,760 This dish is starting to come together for me. 426 00:17:12,760 --> 00:17:15,280 My ricotta's on the hob. 427 00:17:15,280 --> 00:17:17,400 My leeks are in the oven. 428 00:17:17,400 --> 00:17:20,800 I need to move on to making the dough for the gnocco fritto. 429 00:17:20,800 --> 00:17:24,160 Gnocco fritto is traditionally a fried piece of dough. 430 00:17:24,160 --> 00:17:25,280 It's Italian. 431 00:17:25,280 --> 00:17:26,920 CASPER: It's the same as a cannoli dough. 432 00:17:26,920 --> 00:17:28,280 VINNIE: Yeah, nice. 433 00:17:28,280 --> 00:17:29,360 But it's got yeast in it. 434 00:17:29,360 --> 00:17:31,560 However, we don't have access to it, 435 00:17:31,560 --> 00:17:33,560 but I do know a way to make it 436 00:17:33,560 --> 00:17:36,280 with just self-raising flour, where it, like, puffs up, 437 00:17:36,280 --> 00:17:38,800 you get these beautiful bubbles, it's super crispy. 438 00:17:38,800 --> 00:17:40,520 That's what I'm gonna do today. 439 00:17:40,520 --> 00:17:42,000 Nice, Annabel! 440 00:17:42,000 --> 00:17:43,960 I'm just gonna roll it a little thinner. 441 00:17:47,280 --> 00:17:50,480 DOT: Alyona is clearly waiting for this last pantry, 442 00:17:50,480 --> 00:17:52,320 but who knows what's underneath that? 443 00:17:52,320 --> 00:17:54,080 And then, you've only got half an hour to figure it out, 444 00:17:54,080 --> 00:17:55,240 what you're cooking. 445 00:17:55,240 --> 00:17:57,280 If she doesn't get what she wants, 446 00:17:57,280 --> 00:17:59,400 I'm really worried for her. 447 00:18:02,360 --> 00:18:05,240 ALYONA: And I'm thinking exactly which ingredients 448 00:18:05,240 --> 00:18:08,240 I'm going to use - I won't have time to shop around. 449 00:18:08,240 --> 00:18:10,120 Any kind of protein would really do, 450 00:18:10,120 --> 00:18:13,160 but I don't know what's under that last one. 451 00:18:13,160 --> 00:18:15,400 Alyona, I admire your guts. 452 00:18:15,400 --> 00:18:17,520 You've only got two more minutes to hold out. 453 00:18:18,640 --> 00:18:20,360 Surely, there's going to be a protein 454 00:18:20,360 --> 00:18:22,680 under this fourth option. 455 00:18:22,680 --> 00:18:24,160 It makes you feel any better, 456 00:18:24,160 --> 00:18:25,560 I would have done the exact same thing. 457 00:18:25,560 --> 00:18:26,840 Yeah? 458 00:18:26,840 --> 00:18:28,000 Thanks, Andy. 459 00:18:28,000 --> 00:18:30,200 I'm so ready. 460 00:18:30,200 --> 00:18:31,880 JACK: Let's go, Alyona, you got this. 461 00:18:31,880 --> 00:18:34,120 You got this. You got this, girl. 462 00:18:34,120 --> 00:18:35,760 Just take this cloth off, 463 00:18:35,760 --> 00:18:37,720 and I hope there's going 464 00:18:37,720 --> 00:18:39,560 to be something incredible there. 465 00:18:39,560 --> 00:18:41,880 JEAN-CHRISTOPHE: Sofia and Poh, are you ready to reveal? 466 00:18:41,880 --> 00:18:43,200 The last pantry is... 467 00:18:45,680 --> 00:18:47,040 (CHEERING AND APPLAUSE) 468 00:18:47,040 --> 00:18:48,920 ..seafood! 469 00:18:48,920 --> 00:18:50,120 Look at that smile. 470 00:18:50,120 --> 00:18:52,200 She's got a smile on! GRACE: Go, Alyona! 471 00:18:52,200 --> 00:18:53,960 30 minutes to go! ANDY: Come on, Alyona! 472 00:18:53,960 --> 00:18:55,520 Come on, good luck. You can do it! 473 00:18:55,520 --> 00:18:56,920 (CHEERING AND APPLAUSE) 474 00:18:56,920 --> 00:18:58,240 Oh, my, gosh, seafood! 475 00:18:58,240 --> 00:18:59,320 Oh, my gosh, thank God. 476 00:18:59,320 --> 00:19:01,560 Like, thank God they finally gave us protein. 477 00:19:01,560 --> 00:19:03,280 OK, I'm gonna do scallops. 478 00:19:03,280 --> 00:19:04,960 Love scallops. 479 00:19:04,960 --> 00:19:07,960 Look how shiny they are, those lovely queen scallops. 480 00:19:07,960 --> 00:19:09,600 Yes. 481 00:19:09,600 --> 00:19:11,880 I have a great dish in mind. 482 00:19:11,880 --> 00:19:14,360 If I can manage to do this in 30 minutes, 483 00:19:14,360 --> 00:19:16,200 it's gonna be epic. 484 00:19:16,200 --> 00:19:19,120 I have the structure of how I can create this dish 485 00:19:19,120 --> 00:19:21,840 in a really fast, efficient way. 486 00:19:21,840 --> 00:19:24,600 Alyona, that was the fastest shop I've ever seen 487 00:19:24,600 --> 00:19:25,880 in the MasterChef kitchen. 488 00:19:25,880 --> 00:19:27,200 Yeah. You waited until the end. 489 00:19:27,200 --> 00:19:29,040 You got seafood. It paid off? Yes. 490 00:19:29,040 --> 00:19:31,720 What are you cooking? I'm making some fancy scallops. 491 00:19:31,720 --> 00:19:35,200 Then, I'm gonna have a cauliflower and miso puree 492 00:19:35,200 --> 00:19:36,480 to go with it. OK. 493 00:19:36,480 --> 00:19:40,640 Then, I'm gonna make a herby, green anchovy 494 00:19:40,640 --> 00:19:42,400 kind of, like, sauce to go on top. 495 00:19:42,400 --> 00:19:44,960 Um, and a little pickle. 496 00:19:44,960 --> 00:19:47,120 Can you do all of that in just a little over 25 minutes? 497 00:19:47,120 --> 00:19:49,320 I'm gonna...I'm gonna have to. You have to. 498 00:19:49,320 --> 00:19:50,720 Yeah, I have to. I have to. 499 00:19:50,720 --> 00:19:52,400 You got this. Flavour, and make sure the cook 500 00:19:52,400 --> 00:19:54,640 on the scallops is perfect. 501 00:19:54,640 --> 00:19:56,520 Yeah. Thanks, Sofia. 502 00:19:56,520 --> 00:19:58,440 JACK: Keep pushing. EMILY: Let's go, Alyona. 503 00:20:01,200 --> 00:20:02,880 While my puree is going, 504 00:20:02,880 --> 00:20:05,320 I start on the green, herby sauce. 505 00:20:05,320 --> 00:20:08,040 Like, I'm smashing more and more herbs into it. 506 00:20:08,040 --> 00:20:09,040 Lemon zest. 507 00:20:09,040 --> 00:20:10,240 Oh! 508 00:20:11,840 --> 00:20:14,440 Lemon. The anchovies. The garlic. 509 00:20:14,440 --> 00:20:17,960 Just making sure it punches with the flavour. 510 00:20:17,960 --> 00:20:19,960 AARON: Come on, Alyona! 511 00:20:19,960 --> 00:20:22,640 I've never worked so fast in the kitchen. 512 00:20:23,840 --> 00:20:26,440 But I'll do everything in my power 513 00:20:26,440 --> 00:20:29,560 to just stay here and fight another day. 514 00:20:32,200 --> 00:20:33,320 LUKE: It smells good, Lyds. 515 00:20:33,320 --> 00:20:34,960 GRACE: Oh, that smells beautiful, Lydia. 516 00:20:34,960 --> 00:20:37,120 LYDIA: The onions and leeks look soft. 517 00:20:37,120 --> 00:20:39,160 They've got colour on them, 518 00:20:39,160 --> 00:20:43,080 so I'm starting to structure this tart. 519 00:20:43,080 --> 00:20:45,760 So, the onions are placed, caramelised side down, 520 00:20:45,760 --> 00:20:49,640 on some spiced butter with a little bit of sugar. 521 00:20:49,640 --> 00:20:52,320 And the pastry is going on top. 522 00:20:53,800 --> 00:20:55,480 I've put the tart in the oven 523 00:20:55,480 --> 00:20:58,440 with the appropriate amount of time to spare. 524 00:20:58,440 --> 00:20:59,720 I'm feeling OK. 525 00:20:59,720 --> 00:21:02,440 Not stressed. I might pull it off. 526 00:21:06,800 --> 00:21:08,200 AARON: Looks like a chip. VINNIE: Yeah. 527 00:21:08,200 --> 00:21:09,840 Ah, OK. 528 00:21:09,840 --> 00:21:11,560 Annabel, gnocco fritto. 529 00:21:11,560 --> 00:21:13,960 Can you run me through, like, this dish? 530 00:21:13,960 --> 00:21:16,000 So, I'm going to be doing a whipped ricotta, 531 00:21:16,000 --> 00:21:18,720 and then some, like, slow-cooked leeks on top. 532 00:21:18,720 --> 00:21:20,680 Uh, a gnocco fritto. 533 00:21:20,680 --> 00:21:22,280 OK, so gnocco fritto, 534 00:21:22,280 --> 00:21:23,960 are you looking for the puff or...? 535 00:21:23,960 --> 00:21:25,240 Yeah. Yeah? 536 00:21:25,240 --> 00:21:26,960 Puff and crunch. Puff and crunch? 537 00:21:26,960 --> 00:21:29,360 And will you fill the gnocco fritto with ricotta? 538 00:21:29,360 --> 00:21:30,880 No, it'll be like a load-on-top situation. 539 00:21:30,880 --> 00:21:32,760 On top. Right. 540 00:21:32,760 --> 00:21:35,240 So, it really is, like, gnocco fritto, 541 00:21:35,240 --> 00:21:38,360 spoon, dip the ricotta on, and in we go? 542 00:21:38,360 --> 00:21:39,680 Yeah. OK. 543 00:21:39,680 --> 00:21:40,800 A lot riding on this. 544 00:21:40,800 --> 00:21:43,920 Like, it's pretty much a version of chip and dip. 545 00:21:43,920 --> 00:21:45,880 It is chip and dip. Yeah. 546 00:21:45,880 --> 00:21:48,080 But you've just got to ask yourself, is it enough? 547 00:21:48,080 --> 00:21:49,920 So, you just need to concentrate 548 00:21:49,920 --> 00:21:52,560 on doing whatever you can to make this the best version 549 00:21:52,560 --> 00:21:53,920 of this dish you can. Yeah. 550 00:21:53,920 --> 00:21:56,200 Because your place in the competition, 551 00:21:56,200 --> 00:21:57,680 it depends on it. Yeah. 552 00:21:57,680 --> 00:21:59,440 Good luck. Thank you. 553 00:21:59,440 --> 00:22:02,080 I am beyond stressed. 554 00:22:02,080 --> 00:22:04,000 This is really serious. 555 00:22:04,000 --> 00:22:06,200 I don't know what I was thinking. 556 00:22:06,200 --> 00:22:10,480 Like, who makes chips and dip in an elimination challenge? 557 00:22:20,800 --> 00:22:22,360 EMILY: Just over 20, guys. 558 00:22:22,360 --> 00:22:24,520 Just over 20. 559 00:22:24,520 --> 00:22:26,320 We've got the best of both worlds here. 560 00:22:26,320 --> 00:22:27,800 I feel like I loved what just played out, 561 00:22:27,800 --> 00:22:30,520 because we've got Lydia cooking with 75 minutes 562 00:22:30,520 --> 00:22:33,240 and only alliums, spices and herbs. 563 00:22:33,240 --> 00:22:34,960 And then, all the way down the other end of the scale, 564 00:22:34,960 --> 00:22:36,720 we've got Alyona, who's waited to the end, 565 00:22:36,720 --> 00:22:38,200 and she's got seafood 566 00:22:38,200 --> 00:22:39,920 and everything else that came before. 567 00:22:39,920 --> 00:22:41,760 How good. What do you think about Lydia's choice? 568 00:22:41,760 --> 00:22:44,000 I think she's made a very good choice 569 00:22:44,000 --> 00:22:46,720 because it's something that she feels comfortable with. 570 00:22:46,720 --> 00:22:48,160 And I think that's very important 571 00:22:48,160 --> 00:22:50,520 because time ticks on so quickly. 572 00:22:50,520 --> 00:22:52,760 So, she's doing an onion tart. 573 00:22:52,760 --> 00:22:56,200 So, we should be having the most amazing dish. 574 00:22:56,200 --> 00:22:59,120 You know that you sit down on the terrace. Ooh-la-la! 575 00:22:59,120 --> 00:23:00,160 Oh, yeah. Yeah. Huh? 576 00:23:00,160 --> 00:23:01,800 And then we saw Hannah go, straight off the bat, 577 00:23:01,800 --> 00:23:03,600 as soon as that second pantry was lifted. 578 00:23:03,600 --> 00:23:05,160 Yeah. She knew how much time 579 00:23:05,160 --> 00:23:07,240 she needed, you know? She said, "I'm a 60-minute cook." 580 00:23:07,240 --> 00:23:09,720 It's good that you know yourself and how much time you need. 581 00:23:09,720 --> 00:23:11,320 Yeah. Will it pay off? 582 00:23:11,320 --> 00:23:12,600 How about Annabel? 583 00:23:12,600 --> 00:23:15,120 Look, I'm still struggling to piece together the dish. 584 00:23:15,120 --> 00:23:18,240 She's got gnocco fritto, some ricotta, 585 00:23:18,240 --> 00:23:19,960 and then there were these leeks. 586 00:23:19,960 --> 00:23:21,760 For me, it just sounded like elements 587 00:23:21,760 --> 00:23:24,880 and not an actual dish that was gonna be cohesive. 588 00:23:24,880 --> 00:23:27,160 Up the back and very last, Alyona. 589 00:23:27,160 --> 00:23:29,560 She waited because she wanted protein, 590 00:23:29,560 --> 00:23:31,160 and protein she got. Yeah. (CHUCKLES) 591 00:23:31,160 --> 00:23:32,560 Yeah. She got the most beautiful 592 00:23:32,560 --> 00:23:33,640 array of seafood. 593 00:23:33,640 --> 00:23:35,200 She knew she only had 30 minutes to cook, 594 00:23:35,200 --> 00:23:36,880 so she went straight for those scallops. 595 00:23:36,880 --> 00:23:39,080 I just hope that she can keep her head on her shoulders 596 00:23:39,080 --> 00:23:40,960 and actually pull off the dish that she's intending. 597 00:23:40,960 --> 00:23:41,960 Yeah. 598 00:23:41,960 --> 00:23:45,200 Um...sugar, sugar, sugar, sugar. 599 00:23:48,480 --> 00:23:50,560 ANNABEL: I'm in a world of hurt right now. 600 00:23:51,680 --> 00:23:53,760 It's really dawning on me 601 00:23:53,760 --> 00:23:56,120 that it could be me that's going home today, 602 00:23:56,120 --> 00:23:58,480 but I feel like I'm in too deep now. 603 00:23:58,480 --> 00:24:02,600 It's a bit too late to pivot and make a new dish. 604 00:24:02,600 --> 00:24:04,000 I'm just worried if I made 605 00:24:04,000 --> 00:24:06,000 the wrong decision with this dish. 606 00:24:06,000 --> 00:24:09,480 So, I'm just going to try to evolve the dish. 607 00:24:09,480 --> 00:24:13,000 I need to add something to really make this dish 608 00:24:13,000 --> 00:24:15,400 look like it belongs on the menu of a wine bar, 609 00:24:15,400 --> 00:24:17,760 rather than just a chips-and-dip situation. 610 00:24:17,760 --> 00:24:19,200 I think I might grab some fennel 611 00:24:19,200 --> 00:24:22,200 and make a fennel salt to season the gnocco fritto with. 612 00:24:22,200 --> 00:24:24,440 I'm toasting off some fennel seeds in a pan, 613 00:24:24,440 --> 00:24:26,040 and I'm going to blitz them with a bit of salt 614 00:24:26,040 --> 00:24:27,520 in the spice grinder 615 00:24:27,520 --> 00:24:29,920 and just season the gnocco fritto with that. 616 00:24:29,920 --> 00:24:32,240 DOT: Oh! She's blowtorching an orange. 617 00:24:32,240 --> 00:24:35,240 I'm also gonna make an orange and basil oil, 618 00:24:35,240 --> 00:24:38,800 just to try and add a little bit of acidity and herbaceousness. 619 00:24:38,800 --> 00:24:41,600 I'm going to char the outside of the oranges, just to release 620 00:24:41,600 --> 00:24:43,240 some of those natural oils. 621 00:24:44,200 --> 00:24:45,960 JACK: Oh, it smells good. Oh, that orange! 622 00:24:45,960 --> 00:24:47,680 That orange, the zest. Beautiful. 623 00:24:47,680 --> 00:24:50,080 And I'm going to blend it with some blanched basil. 624 00:24:51,480 --> 00:24:53,360 The pressure of wanting to stay is so high. 625 00:24:53,360 --> 00:24:55,360 I've never felt like I wanted 626 00:24:55,360 --> 00:24:58,640 to be in this competition more than this point now. 627 00:24:58,640 --> 00:25:01,800 So, I'm going to give it everything to stay here today. 628 00:25:03,160 --> 00:25:04,760 GRACE: Nice work, Annabel. 629 00:25:05,720 --> 00:25:07,680 Ah, that's very aromatic. 630 00:25:07,680 --> 00:25:09,080 We like you. 631 00:25:10,080 --> 00:25:11,960 You can stay. 632 00:25:11,960 --> 00:25:14,640 My onion tart is in the oven. 633 00:25:14,640 --> 00:25:18,720 I can now make a side salad with some herbs. 634 00:25:18,720 --> 00:25:21,920 There's mint. There's dill at my disposal. 635 00:25:21,920 --> 00:25:24,080 Who needs lettuce when you've got watercress? 636 00:25:24,080 --> 00:25:27,080 I think that'll make a great salad 637 00:25:27,080 --> 00:25:29,800 with the limited ingredients that I have. 638 00:25:29,800 --> 00:25:32,040 I feel like I've made the right decision, 639 00:25:32,040 --> 00:25:34,280 picking time over ingredients today. 640 00:25:34,280 --> 00:25:37,800 If this tart comes out perfect, I'm in a good place. 641 00:25:37,800 --> 00:25:39,600 LUKE: You've got this. You've got this. 642 00:25:39,600 --> 00:25:41,920 OTHERS IN GANTRY: Come on, Lydia! 643 00:25:41,920 --> 00:25:43,360 It doesn't matter when you started - 644 00:25:43,360 --> 00:25:45,640 you all have 15 minutes to go! 645 00:25:45,640 --> 00:25:48,080 (CHEERING AND APPLAUSE) JEAN-CHRISTOPHE: You can do it! 646 00:25:48,080 --> 00:25:50,320 You've got this, you've got this! Come on! 647 00:25:55,440 --> 00:25:56,800 Hannah, how's the cake looking? 648 00:25:56,800 --> 00:25:58,600 Yeah, good. 649 00:25:58,600 --> 00:26:00,440 Yeah? You're good. You're good. 650 00:26:02,040 --> 00:26:03,800 This is basically your halfway point. 651 00:26:03,800 --> 00:26:05,200 ANDY: Oh! Yeah. 652 00:26:05,200 --> 00:26:08,080 15 minutes. How are you going? I think I'm doing quite OK. 653 00:26:08,080 --> 00:26:10,800 Amazing. I have a great concept in mind. 654 00:26:10,800 --> 00:26:13,000 I just want to make sure the pickle is there as well. 655 00:26:13,000 --> 00:26:15,640 Cauliflower-miso puree. It's almost ready. 656 00:26:15,640 --> 00:26:16,680 OK. 657 00:26:16,680 --> 00:26:18,040 And I have a green sauce to go as well. 658 00:26:18,040 --> 00:26:20,600 It's mint, parsley, anchovies, 659 00:26:20,600 --> 00:26:23,520 garlic and lemon. 660 00:26:23,520 --> 00:26:26,720 That's another flavour bomb. It's gonna be really fresh. OK. 661 00:26:26,720 --> 00:26:29,640 For me, it's mainly about when you bite into it, 662 00:26:29,640 --> 00:26:31,520 there is all the different textures 663 00:26:31,520 --> 00:26:32,520 and flavours. 664 00:26:32,520 --> 00:26:35,360 Alyona, I'm starting to notice a beautiful thing - 665 00:26:35,360 --> 00:26:38,120 that you work best under pressure. 666 00:26:38,120 --> 00:26:39,760 You have, like, a spring in your step. 667 00:26:39,760 --> 00:26:41,800 You're very clear in what you want to deliver. 668 00:26:41,800 --> 00:26:43,640 Yeah. But in saying that, 669 00:26:43,640 --> 00:26:45,320 you've only got 12 minutes to bring this dish together. 670 00:26:45,320 --> 00:26:47,080 Yeah, yeah, I'm pushing it. Good luck. 671 00:26:47,080 --> 00:26:48,960 Thank you so much. Thanks. 672 00:26:48,960 --> 00:26:50,960 I'm moving really fast. 673 00:26:50,960 --> 00:26:52,360 I have a few elements on the go, 674 00:26:52,360 --> 00:26:54,920 but I still haven't started cooking my scallops. 675 00:26:54,920 --> 00:26:57,480 I need to get on them straightaway. 676 00:26:58,560 --> 00:27:01,160 EMILY: Go, Alyona! Come on, girl! 677 00:27:02,400 --> 00:27:05,360 I'm also the only one that has protein, 678 00:27:05,360 --> 00:27:08,960 so cooking the scallops has to be perfect. 679 00:27:08,960 --> 00:27:10,480 I'm multi-tasking. 680 00:27:10,480 --> 00:27:13,440 There's, like, things flying around my bench. 681 00:27:13,440 --> 00:27:15,440 But what I cannot rush is making sure 682 00:27:15,440 --> 00:27:16,680 the flavour is there. 683 00:27:16,680 --> 00:27:19,160 I'm enhancing the cauliflower puree 684 00:27:19,160 --> 00:27:20,360 with this miso, 685 00:27:20,360 --> 00:27:23,560 and I'm balancing my herbs and anchovy green sauce. 686 00:27:23,560 --> 00:27:26,000 I'm basting my scallops with brown butter. 687 00:27:26,000 --> 00:27:28,320 It's going to give that richness, that umami. 688 00:27:28,320 --> 00:27:30,600 I'm making sure I'm tasting everything. 689 00:27:32,120 --> 00:27:33,840 Mmm. Yeah, yeah. 690 00:27:33,840 --> 00:27:37,080 I know my bench looks like a mess, 691 00:27:37,080 --> 00:27:38,800 but I'm gonna get there, I think. 692 00:27:38,800 --> 00:27:41,560 Clean's not the priority today. 693 00:27:41,560 --> 00:27:45,040 Don't let the clock beat you. Five minutes to go! 694 00:27:45,040 --> 00:27:48,880 (CHEERING DROWNS SPEECH) 695 00:27:48,880 --> 00:27:51,520 LUKE: Lydia, quick! 696 00:27:53,240 --> 00:27:55,240 Moment of truth, it's now or never - 697 00:27:55,240 --> 00:27:58,200 that tart has to come out, whether it likes it or not. 698 00:27:59,560 --> 00:28:02,800 Now I'm going to have to invert this tart. 699 00:28:02,800 --> 00:28:05,520 I've had 75 minutes to make this dish, 700 00:28:05,520 --> 00:28:09,000 plenty of time, so it should be perfect. 701 00:28:09,000 --> 00:28:10,680 (APPLAUSE) 702 00:28:12,120 --> 00:28:13,760 What are you doing? 703 00:28:14,840 --> 00:28:17,560 Plate choice is heavy. Tart is heavy. 704 00:28:17,560 --> 00:28:19,680 (LAUGHS) 705 00:28:19,680 --> 00:28:21,080 I'm struggling. 706 00:28:21,080 --> 00:28:23,600 Yes, of course, we had to pick the heaviest plate. 707 00:28:25,120 --> 00:28:27,560 This is my entire dish. 708 00:28:31,320 --> 00:28:32,800 I'm freaking out. 709 00:28:34,360 --> 00:28:36,040 (GRUNTS) 710 00:28:36,040 --> 00:28:37,480 OK. 711 00:28:45,160 --> 00:28:46,600 I don't even want to know. 712 00:28:46,600 --> 00:28:47,960 (SIGHS) 713 00:28:55,840 --> 00:28:58,000 What are you doing? 714 00:28:58,000 --> 00:29:00,400 I'm super nervous. 715 00:29:00,400 --> 00:29:02,640 It's very important that this tart looks perfect 716 00:29:02,640 --> 00:29:04,640 when I flip it over. 717 00:29:04,640 --> 00:29:06,120 It's the main element. 718 00:29:06,120 --> 00:29:07,400 OK. 719 00:29:14,920 --> 00:29:16,360 I don't even want to know. 720 00:29:16,360 --> 00:29:17,640 (SIGHS) 721 00:29:19,480 --> 00:29:21,360 I remove the pan... 722 00:29:23,200 --> 00:29:27,080 ..and the pastry just crumbles! 723 00:29:29,000 --> 00:29:30,440 Oh, dear Lord. 724 00:29:33,000 --> 00:29:34,400 Why? 725 00:29:36,440 --> 00:29:38,840 It's close to the tart that I wanted. 726 00:29:38,840 --> 00:29:43,360 I'm just not understanding why the pastry crumbled so much. 727 00:29:43,360 --> 00:29:46,080 I'm not sure what could have happened. 728 00:29:46,080 --> 00:29:47,840 It's hard to tell, 729 00:29:47,840 --> 00:29:51,600 but I really do hope my flavours carry me through. 730 00:29:53,400 --> 00:29:55,560 Deep breath, deep breath. You're good. Deep breaths. 731 00:29:55,560 --> 00:29:58,120 Come on, Lyds, keep pushing. 732 00:29:58,120 --> 00:30:00,080 Did you make the right choice? We shall see. 733 00:30:00,080 --> 00:30:01,440 Three minutes to go! 734 00:30:01,440 --> 00:30:03,560 (GANTRY SHOUTS ENCOURAGEMENT) 735 00:30:03,560 --> 00:30:04,960 Push! Push! Push! Push! Push! 736 00:30:09,960 --> 00:30:13,840 ANNABEL: Three minutes to go and my gnocco fritto is ready. 737 00:30:13,840 --> 00:30:17,080 My basil and orange oil is done. 738 00:30:17,080 --> 00:30:19,920 My ricotta is done. My leeks come out of the oven. 739 00:30:19,920 --> 00:30:22,280 They are cooked and they're really soft. 740 00:30:22,280 --> 00:30:27,080 But when I look down at my dish, I just see elements. 741 00:30:27,080 --> 00:30:29,080 There's no cohesion 742 00:30:29,080 --> 00:30:31,040 and it's just like weighing in the back of my mind, 743 00:30:31,040 --> 00:30:32,560 like, have I done enough? 744 00:30:32,560 --> 00:30:34,560 Is this dish just chips and dip? 745 00:30:34,560 --> 00:30:35,680 Holy moly. 746 00:30:35,680 --> 00:30:37,560 GRACE: Come on, Annabel. You got it. 747 00:30:40,080 --> 00:30:42,280 That looks great, Hannah. Well done. 748 00:30:42,280 --> 00:30:44,040 Nice, Hannah. Beautiful. 749 00:30:44,040 --> 00:30:47,160 In terms of flavours, I took on what Poh said, 750 00:30:47,160 --> 00:30:49,080 and I've pulled back to the things that I know work, 751 00:30:49,080 --> 00:30:51,080 which is basil and strawberry. 752 00:30:51,080 --> 00:30:53,920 They sing together, so I'm happy with that. 753 00:30:53,920 --> 00:30:55,920 Gorgeous, Hannah. Good job. 754 00:30:55,920 --> 00:30:58,760 Get it on the plate! 30 seconds to go! 755 00:30:58,760 --> 00:31:01,000 (SHOUTS OF ENCOURAGEMENT) 30 seconds. Come on! Come on! 756 00:31:01,000 --> 00:31:03,480 Finishing touches! Finishing touches! Season, season! 757 00:31:03,480 --> 00:31:05,080 Yes, Alyona! 758 00:31:05,080 --> 00:31:06,880 ALYONA: It's all coming together. 759 00:31:06,880 --> 00:31:09,600 Come on, come on, come on. We're almost there, come on! 760 00:31:09,600 --> 00:31:12,040 My scallops are cooked perfectly 761 00:31:12,040 --> 00:31:14,880 and my cauliflower puree tastes amazing. 762 00:31:14,880 --> 00:31:18,280 My herb and anchovy green sauce tastes great. 763 00:31:18,280 --> 00:31:20,200 Make it look perfect. 764 00:31:20,200 --> 00:31:23,000 I hope waiting for the ingredients really paid off. 765 00:31:23,000 --> 00:31:24,440 Go, Alyona! 766 00:31:24,440 --> 00:31:26,640 JEAN-CHRISTOPHE: Time is up in ten... 767 00:31:26,640 --> 00:31:28,880 JUDGES: ..nine, eight, 768 00:31:28,880 --> 00:31:31,120 seven, six, 769 00:31:31,120 --> 00:31:33,360 five, four, 770 00:31:33,360 --> 00:31:35,240 three, two, 771 00:31:35,240 --> 00:31:36,720 one! 772 00:31:36,720 --> 00:31:38,800 (CHEERING) 773 00:31:43,760 --> 00:31:46,240 Good job, guys. Well done, guys. 774 00:31:46,240 --> 00:31:47,680 Smashed it. 775 00:31:49,200 --> 00:31:51,480 I'm having serious regrets. 776 00:31:51,480 --> 00:31:54,640 My whole strategy was to wait until last pantry. 777 00:31:54,640 --> 00:31:57,320 And I just, like, got really scared and got cold feet 778 00:31:57,320 --> 00:32:00,560 and just, like, made this, like, snap decision. 779 00:32:00,560 --> 00:32:03,840 And I'm really regretting my decision. 780 00:32:03,840 --> 00:32:05,000 I should have waited. 781 00:32:05,000 --> 00:32:06,960 Oh, I really hope I don't go home. 782 00:32:08,160 --> 00:32:09,240 Yeah. 783 00:32:16,720 --> 00:32:18,800 (SNIFFLES) Dammit. 784 00:32:18,800 --> 00:32:21,720 What is happening? Oh. 785 00:32:30,680 --> 00:32:32,880 Increasing ingredients and decreasing time 786 00:32:32,880 --> 00:32:33,920 is a MasterChef classic. 787 00:32:33,920 --> 00:32:35,480 I think it was really interesting 788 00:32:35,480 --> 00:32:37,360 for these four contestants because it made them 789 00:32:37,360 --> 00:32:39,280 really analyse their own personalities. 790 00:32:39,280 --> 00:32:41,120 Yeah, it's like they answered the question, 791 00:32:41,120 --> 00:32:42,760 what they value more in this kitchen, 792 00:32:42,760 --> 00:32:43,760 ingredients or time? 793 00:32:43,760 --> 00:32:46,400 OK, let's taste the first dish. 794 00:32:48,040 --> 00:32:49,480 Good luck, Alyona. Thanks. 795 00:32:53,520 --> 00:32:56,200 I'm actually so proud of my dish. 796 00:32:56,200 --> 00:32:59,280 I'm so happy I trusted my instincts. 797 00:32:59,280 --> 00:33:03,160 And I'm so happy I waited until the last cloth. 798 00:33:03,160 --> 00:33:05,200 SOFIA: Hi, Alyona. Hi. 799 00:33:05,200 --> 00:33:06,880 Hello. Hi. 800 00:33:06,880 --> 00:33:08,880 These are my flavours. 801 00:33:08,880 --> 00:33:11,480 Like, I don't think I could have done any better. 802 00:33:11,480 --> 00:33:14,640 I just hope the judges enjoy it. 803 00:33:14,640 --> 00:33:16,200 Alyona, what have you made? 804 00:33:16,200 --> 00:33:18,920 I made a miso cauliflower puree, 805 00:33:18,920 --> 00:33:21,880 some pan-seared scallops finished with brown butter, 806 00:33:21,880 --> 00:33:23,880 pickled apple and some shallots 807 00:33:23,880 --> 00:33:28,320 and a green sauce with herbs and anchovies. 808 00:33:28,320 --> 00:33:32,280 Now you chose to hold out all the way to the end 809 00:33:32,280 --> 00:33:34,160 to get all of the ingredients. 810 00:33:34,160 --> 00:33:36,720 How do you feel? Right choice? 811 00:33:36,720 --> 00:33:38,600 I feel like I've made the right choice. 812 00:33:38,600 --> 00:33:40,880 Um, I think working today in the kitchen, 813 00:33:40,880 --> 00:33:45,360 I felt I really needed to go with my gut. 814 00:33:45,360 --> 00:33:48,080 Almost like I was waiting for the feeling to pull me 815 00:33:48,080 --> 00:33:49,880 in the right direction. 816 00:33:49,880 --> 00:33:51,400 Um, yeah, really happy. 817 00:33:51,400 --> 00:33:54,880 Keep doing what you do. Yeah. Thank you. 818 00:33:54,880 --> 00:33:56,960 Thanks, Alyona. Thank you so much. 819 00:33:56,960 --> 00:33:59,080 OK. Good luck. Thank you. Thank you. 820 00:34:02,240 --> 00:34:03,760 There you go. 821 00:34:03,760 --> 00:34:05,080 Thank you. 822 00:34:23,040 --> 00:34:25,880 I've got one word, but I'm going to say it three times. 823 00:34:25,880 --> 00:34:29,320 Flavour, flavour, flavour 824 00:34:29,320 --> 00:34:32,960 That cauli miso puree 825 00:34:32,960 --> 00:34:35,400 is so delicious 826 00:34:35,400 --> 00:34:38,360 and sweet and rich. 827 00:34:38,360 --> 00:34:41,000 It took this dish from something that is simple 828 00:34:41,000 --> 00:34:44,160 into just having that extra little touch to make it, 829 00:34:44,160 --> 00:34:45,920 you know, just a little bit fancy, 830 00:34:45,920 --> 00:34:49,000 to make us know that she is serious about this competition 831 00:34:49,000 --> 00:34:51,240 and she really wants to stay. 832 00:34:51,240 --> 00:34:55,440 I absolutely admire her waiting, 833 00:34:55,440 --> 00:34:57,960 keeping looking on the fourth pantry. 834 00:34:57,960 --> 00:35:00,120 "What is under this cloth?" 835 00:35:00,120 --> 00:35:03,560 Looking back behind her, those three cooks going crazy, 836 00:35:03,560 --> 00:35:07,520 and still choosing the most delicate protein, 837 00:35:07,520 --> 00:35:08,760 the scallops. 838 00:35:08,760 --> 00:35:13,600 But what is amazing is she kept and returned 839 00:35:13,600 --> 00:35:15,360 the sweetness of the scallops. 840 00:35:15,360 --> 00:35:18,080 And that's so important. 841 00:35:18,080 --> 00:35:20,360 She definitely economised on time 842 00:35:20,360 --> 00:35:22,920 but punched hard with flavour. 843 00:35:22,920 --> 00:35:25,320 I think she made really good decisions. 844 00:35:25,320 --> 00:35:28,000 Everything on that shell makes sense 845 00:35:28,000 --> 00:35:30,720 and plays a really important part. 846 00:35:30,720 --> 00:35:32,200 There's backing yourself 847 00:35:32,200 --> 00:35:34,560 and then there's leaving yourself 30 minutes to cook. 848 00:35:34,560 --> 00:35:37,160 Like, if that came out at a restaurant, 849 00:35:37,160 --> 00:35:39,080 you wouldn't think that the chefs 850 00:35:39,080 --> 00:35:41,040 are producing that in 30 minutes. 851 00:35:41,040 --> 00:35:43,040 It's pretty incredible. 852 00:35:43,040 --> 00:35:45,120 I think this will be huge for her. 853 00:35:47,920 --> 00:35:49,600 Good luck. Good luck. 854 00:35:49,600 --> 00:35:50,720 Thanks, guys. 855 00:35:52,080 --> 00:35:55,600 This competition is the most incredible thing 856 00:35:55,600 --> 00:35:59,520 I have ever done in my life, and I don't want it to end. 857 00:35:59,520 --> 00:36:03,560 But this dish is not my best idea. 858 00:36:04,560 --> 00:36:08,720 However, I'm hoping that all of the elements on the plate 859 00:36:08,720 --> 00:36:11,200 are at least executed well, 860 00:36:11,200 --> 00:36:14,440 and that I've done enough to stay safe. 861 00:36:25,200 --> 00:36:26,640 Annabel, what have you made? 862 00:36:26,640 --> 00:36:28,960 I've done a gnocco fritto. 863 00:36:30,440 --> 00:36:33,000 And then I've done a whipped ricotta, 864 00:36:33,000 --> 00:36:37,080 some roasted leeks, and then a basil and orange oil. 865 00:36:38,680 --> 00:36:40,160 Was it a tough challenge? 866 00:36:40,160 --> 00:36:42,320 It was. 867 00:36:42,320 --> 00:36:45,160 I have a lot of regret about the avenue that I've gone down. 868 00:36:45,160 --> 00:36:49,160 I wish I had waited until the end. 869 00:36:49,160 --> 00:36:52,000 I know I can cook seafood quite quickly 870 00:36:52,000 --> 00:36:53,240 and I know I can cook seafood well. 871 00:36:53,240 --> 00:36:54,920 Why did you go early, then? 872 00:36:54,920 --> 00:36:57,120 I just, like, acted on an impulse, 873 00:36:57,120 --> 00:36:59,160 which is something that I try not to do in this kitchen. 874 00:36:59,160 --> 00:37:01,040 I try and think really strategically 875 00:37:01,040 --> 00:37:04,520 and today I didn't. 876 00:37:04,520 --> 00:37:08,040 And I guess I'm really regretting that. 877 00:37:09,520 --> 00:37:11,040 You are a smart cook. 878 00:37:11,040 --> 00:37:14,920 A cook that kind of feels her way through the ingredients. 879 00:37:14,920 --> 00:37:15,920 Yeah. 880 00:37:15,920 --> 00:37:18,040 And when you're clouded like that, 881 00:37:18,040 --> 00:37:19,720 it's very hard to cook. 882 00:37:19,720 --> 00:37:21,000 Yeah. It's very hard to cook. 883 00:37:21,000 --> 00:37:22,720 You're putting extra pressure on yourself. 884 00:37:22,720 --> 00:37:25,560 Yeah. I think I... That's... You summed exactly how I felt. 885 00:37:25,560 --> 00:37:27,160 You've got to learn to back yourself. 886 00:37:27,160 --> 00:37:28,760 Yeah. Thank you. 887 00:37:29,920 --> 00:37:31,760 We'll taste your dish now, Annabel. Thank you. 888 00:37:31,760 --> 00:37:33,680 Thanks, guys. Thanks, Annabel. 889 00:37:36,360 --> 00:37:38,680 Having the long strips of leeks confuses me. 890 00:37:38,680 --> 00:37:39,720 Yeah. 891 00:37:39,720 --> 00:37:40,800 Like, you would think that 892 00:37:40,800 --> 00:37:42,360 this looks like you're just going like that. 893 00:37:42,360 --> 00:37:44,120 But then you've got, like, long... Yeah. 894 00:37:44,120 --> 00:37:48,120 It just confuses me. I feel like Annabel is confused as well. 895 00:37:48,120 --> 00:37:49,720 Yeah. Yeah. 896 00:37:49,720 --> 00:37:50,960 I hope it doesn't eat as confusing 897 00:37:50,960 --> 00:37:52,200 as we probably all are. 898 00:38:15,360 --> 00:38:16,600 I think there's definite proof 899 00:38:16,600 --> 00:38:18,120 that Annabel can cook on this plate. 900 00:38:18,120 --> 00:38:20,600 Flavour-wise, it's tasty, 901 00:38:20,600 --> 00:38:23,360 but it's just such an odd dish. 902 00:38:23,360 --> 00:38:25,360 If I was cooking for my place in the competition 903 00:38:25,360 --> 00:38:26,800 and, you know, you had 904 00:38:26,800 --> 00:38:29,880 a one-in-four chance of going home, 905 00:38:29,880 --> 00:38:31,320 I would never cook this dish 906 00:38:31,320 --> 00:38:33,160 with the ingredients that I had on hand, 907 00:38:33,160 --> 00:38:36,080 and the amount of time that I had to execute a dish. 908 00:38:36,080 --> 00:38:39,200 I just feel like there's a real brain fog with Annabel 909 00:38:39,200 --> 00:38:40,400 walking in today, 910 00:38:40,400 --> 00:38:43,240 and it's really transferred onto the plate. 911 00:38:43,240 --> 00:38:46,160 What I like is the way she cooked the leeks 912 00:38:46,160 --> 00:38:48,440 with the tomatoes, enough carrots, 913 00:38:48,440 --> 00:38:50,280 very well proportioned, very gentle. 914 00:38:50,280 --> 00:38:52,880 And you can see the leeks are cooked very well. 915 00:38:52,880 --> 00:38:55,080 This is phenomenal. 916 00:38:55,080 --> 00:38:57,840 I thought the ricotta was technically very well made. 917 00:38:57,840 --> 00:39:01,720 And then the gnocco fritto was really nice and short. 918 00:39:01,720 --> 00:39:03,680 It's a really surprising dish from Annabel. 919 00:39:03,680 --> 00:39:06,160 I think it's just the pressure that got to her today. 920 00:39:06,160 --> 00:39:07,960 And then I think when Vinnie played his pin, 921 00:39:07,960 --> 00:39:10,520 I think that just sort of raised her panic 922 00:39:10,520 --> 00:39:14,000 and it's just caused her to, like, think a bit erratically. 923 00:39:14,000 --> 00:39:15,480 Sometimes it's small inconsistencies 924 00:39:15,480 --> 00:39:17,000 like this that can send people home. 925 00:39:19,800 --> 00:39:21,000 Good luck. Good luck. 926 00:39:21,000 --> 00:39:22,000 Thank you. 927 00:39:22,000 --> 00:39:24,560 Good luck, Hannah. Thank you. 928 00:39:25,840 --> 00:39:28,280 Today, I took advice on from Poh, 929 00:39:28,280 --> 00:39:30,120 making sure I keep it quite simple 930 00:39:30,120 --> 00:39:32,240 when it comes to flavour combos, 931 00:39:32,240 --> 00:39:34,560 so I really hope it works out for me. 932 00:39:35,840 --> 00:39:36,840 Hey, Hannah. Hey, Hannah. 933 00:39:36,840 --> 00:39:38,160 Hello. 934 00:39:43,320 --> 00:39:47,800 I have made you a syrup cake, macerated strawberries, 935 00:39:47,800 --> 00:39:50,720 basil oil, and a strawberry ice-cream. 936 00:39:54,440 --> 00:39:56,120 Beautiful. Thank you, Hannah. Thanks, guys. 937 00:39:56,120 --> 00:39:57,840 Thanks, Hannah. Thanks, Hannah. Good luck. Thank you. 938 00:39:59,240 --> 00:40:01,080 It's very inviting. Mm-hm. 939 00:40:31,200 --> 00:40:33,920 Erm, I'm actually quite pleased for her 940 00:40:33,920 --> 00:40:36,240 because in 60 minutes she's done four elements, 941 00:40:36,240 --> 00:40:39,840 which I believe are absolutely top. 942 00:40:39,840 --> 00:40:40,840 The ice-cream - 943 00:40:40,840 --> 00:40:43,160 clearly there is strawberries but what she's done, 944 00:40:43,160 --> 00:40:46,520 and that was very smart and very modest, 945 00:40:46,520 --> 00:40:49,560 is she's managed to condense the strawberry down. 946 00:40:49,560 --> 00:40:51,360 And what we get in this ice-cream 947 00:40:51,360 --> 00:40:55,040 is this fruity condensed flavour. 948 00:40:55,040 --> 00:40:58,640 I think that's absolutely a delight with the cake. 949 00:40:58,640 --> 00:41:00,520 I think there's some stunning work here. Hm. 950 00:41:00,520 --> 00:41:03,120 You know, the ice-cream has got a beautiful consistency. 951 00:41:03,120 --> 00:41:06,800 The cake, that lovely golden edge around the outside. 952 00:41:06,800 --> 00:41:08,800 There's all good work there. 953 00:41:08,800 --> 00:41:11,160 I really appreciate that she's cooked a whole cake 954 00:41:11,160 --> 00:41:12,720 and not just punched it out of a sheet, 955 00:41:12,720 --> 00:41:13,960 so it's got a nice rise. 956 00:41:13,960 --> 00:41:16,080 Nice and buttery, crumb's quite lovely. 957 00:41:16,080 --> 00:41:18,080 I really, really appreciate that. 958 00:41:18,080 --> 00:41:21,440 Um, I think the basil oil is really lovely. 959 00:41:21,440 --> 00:41:22,760 It's bright green. 960 00:41:22,760 --> 00:41:24,320 It tastes exactly like the herb 961 00:41:24,320 --> 00:41:26,240 but balances with the rest of the cake. 962 00:41:26,240 --> 00:41:28,720 So I think she's done a really, really good job 963 00:41:28,720 --> 00:41:29,920 and I'm happy for her. 964 00:41:32,720 --> 00:41:35,280 Good luck, Lyds. Thank you. 965 00:41:39,080 --> 00:41:43,000 Walking my dish up, I'm feeling very nervous. 966 00:41:44,800 --> 00:41:46,840 Hey, Lydia. Hi. 967 00:41:46,840 --> 00:41:48,240 JUDGES: Hi. 968 00:41:50,640 --> 00:41:53,360 There's still hope that the flavours 969 00:41:53,360 --> 00:41:55,360 of that butter and the onions 970 00:41:55,360 --> 00:41:56,600 will keep me safe, 971 00:41:56,600 --> 00:41:59,720 even though that pastry is really short. 972 00:42:07,520 --> 00:42:10,560 Lydia, tell us, please, what have you made? 973 00:42:10,560 --> 00:42:14,320 I've made an onion tart 974 00:42:14,320 --> 00:42:17,080 with just a little fresh salad. 975 00:42:20,200 --> 00:42:23,480 Are you happy with what you've delivered? 976 00:42:23,480 --> 00:42:27,800 Um, the pastry just looks awfully short. 977 00:42:27,800 --> 00:42:29,840 I'm comfortable with everything else. 978 00:42:30,920 --> 00:42:34,360 You sound a bit surprised about the pastry. Why? 979 00:42:34,360 --> 00:42:37,160 I've made this pastry before. 980 00:42:37,160 --> 00:42:40,080 I've just never had it not hold 981 00:42:40,080 --> 00:42:42,720 or be that short. 982 00:42:42,720 --> 00:42:46,840 So, Lydia, tell us, why did you jump into this competition? 983 00:42:46,840 --> 00:42:50,120 You could be taking it easy back at home, 984 00:42:50,120 --> 00:42:52,080 enjoying your retirement. 985 00:42:53,480 --> 00:42:56,400 I'm not... I'm not ready to retire. 986 00:42:56,400 --> 00:42:58,880 I've really enjoyed 987 00:42:58,880 --> 00:43:02,280 concentrating on me. 988 00:43:02,280 --> 00:43:04,560 I know that sounds a little bit selfish, 989 00:43:04,560 --> 00:43:07,880 but I've just spent a lot of time sort of being like 990 00:43:07,880 --> 00:43:11,000 a support act for everyone else in my life. 991 00:43:11,000 --> 00:43:15,600 And it just feels weird and good to just not worry about 992 00:43:15,600 --> 00:43:17,600 anybody else and just worry about me. 993 00:43:17,600 --> 00:43:20,080 Mm-hm. I'm really enjoying it. 994 00:43:22,120 --> 00:43:24,120 We're going to taste your dish, Lydia. 995 00:43:24,120 --> 00:43:26,920 Thank you so much. JUDGES: Thank you, Lydia. 996 00:43:26,920 --> 00:43:29,080 Well done. Thank you. 997 00:43:32,120 --> 00:43:35,560 OK, let's have a closer look. What do you think? 998 00:43:35,560 --> 00:43:37,200 I'm so worried about the pastry. 999 00:43:37,200 --> 00:43:38,240 Yeah. Mm-hm. 1000 00:43:39,600 --> 00:43:41,400 There's no cutting, guys. It's just... 1001 00:43:42,440 --> 00:43:45,400 It's literally like sand, parting sand. 1002 00:43:48,040 --> 00:43:49,480 Oh-la-la la-la. 1003 00:43:49,480 --> 00:43:50,880 Thank you. 1004 00:44:08,800 --> 00:44:10,920 I'm afraid to say, but this is not a tart, 1005 00:44:10,920 --> 00:44:13,480 and I think it goes back from the measuring. 1006 00:44:13,480 --> 00:44:16,480 Clearly there is too much fat. 1007 00:44:16,480 --> 00:44:19,320 I think using shortcrust 1008 00:44:19,320 --> 00:44:22,200 was the wrong pastry choice. 1009 00:44:22,200 --> 00:44:25,480 But even so, this is not even a shortcrust. 1010 00:44:25,480 --> 00:44:28,760 I wonder if she made a rough puff. 1011 00:44:28,760 --> 00:44:30,360 She had 75 minutes. 1012 00:44:30,360 --> 00:44:31,520 She should have. 1013 00:44:31,520 --> 00:44:34,280 It's a shame because it smells lovely. 1014 00:44:34,280 --> 00:44:35,720 She's a proper cook, 1015 00:44:35,720 --> 00:44:39,720 but I think there is definitely a big fault there. 1016 00:44:39,720 --> 00:44:44,120 That pastry - it's not only so short that it's a crumble, 1017 00:44:44,120 --> 00:44:48,760 it is just so oily from all of that butter. 1018 00:44:48,760 --> 00:44:52,960 Yeah. Um, I think she tried to fancy this up too much. 1019 00:44:52,960 --> 00:44:55,880 I think she treated the onions a bit like how you would cook, 1020 00:44:55,880 --> 00:44:57,480 like, say, apples, 1021 00:44:57,480 --> 00:44:59,920 when she should have, I think, just gone the traditional way, 1022 00:44:59,920 --> 00:45:02,880 just slice the onions and just cook them down, 1023 00:45:02,880 --> 00:45:05,160 so they were nice and caramelised. 1024 00:45:05,160 --> 00:45:08,080 But I feel like the spice work is beautiful. 1025 00:45:09,480 --> 00:45:12,280 I think Lydia went in with a solid game plan, 1026 00:45:12,280 --> 00:45:14,960 because if all this was done correctly, 1027 00:45:14,960 --> 00:45:18,040 I wouldn't have missed any of the other ingredients 1028 00:45:18,040 --> 00:45:19,720 that were on sale today 1029 00:45:19,720 --> 00:45:21,600 in our increasing, decreasing challenge. 1030 00:45:21,600 --> 00:45:26,600 But the execution is so far away from where it needs to be. 1031 00:45:35,000 --> 00:45:37,840 To close out the week, we presented you 1032 00:45:37,840 --> 00:45:40,800 two of the most crucial things in this kitchen - 1033 00:45:40,800 --> 00:45:43,520 time and ingredients. 1034 00:45:44,520 --> 00:45:47,480 Alyona, you took a huge gamble 1035 00:45:47,480 --> 00:45:50,680 and went all-in on ingredients, 1036 00:45:50,680 --> 00:45:52,960 leaving yourself just 30 minutes. 1037 00:45:55,360 --> 00:45:56,760 But it paid off. 1038 00:45:56,760 --> 00:46:00,840 What you lacked in time, you made up in flavour. 1039 00:46:00,840 --> 00:46:02,960 Well done. You are safe. 1040 00:46:02,960 --> 00:46:06,880 (CHEERING AND APPLAUSE) 1041 00:46:15,320 --> 00:46:18,440 There is no doubting that was an intense challenge. 1042 00:46:19,800 --> 00:46:21,080 Annabel... 1043 00:46:22,080 --> 00:46:23,800 ..you jumped at the fruit and veg... 1044 00:46:25,560 --> 00:46:27,960 ..and your elements were well made 1045 00:46:27,960 --> 00:46:29,560 but they lacked connection. 1046 00:46:31,400 --> 00:46:36,040 Lydia, you chose time over ingredients, 1047 00:46:36,040 --> 00:46:38,400 but it was your choice of pastry that let you down. 1048 00:46:39,960 --> 00:46:41,720 It was also poorly executed. 1049 00:46:43,120 --> 00:46:47,360 Unfortunately, it was an issue we just couldn't overlook. 1050 00:46:47,360 --> 00:46:50,360 I'm sorry, Lydia, you're going home. 1051 00:46:56,840 --> 00:46:59,560 (SOFTLY) Oh, dammit. 1052 00:47:06,320 --> 00:47:08,680 Saying goodbye to someone who has left such a mark 1053 00:47:08,680 --> 00:47:11,000 in this competition isn't easy, Lydia. 1054 00:47:13,400 --> 00:47:16,400 You've had so many hits since you've been here, Lydia. 1055 00:47:16,400 --> 00:47:19,040 That charred octopus and leek. 1056 00:47:19,040 --> 00:47:22,560 The avgolemono with chicken meatballs and haloumi 1057 00:47:22,560 --> 00:47:26,120 and those incredible maple and bacon loukoumades. 1058 00:47:26,120 --> 00:47:27,760 You are a real treasure. 1059 00:47:30,880 --> 00:47:34,640 This experience has been 1060 00:47:34,640 --> 00:47:38,800 the most incredible thing I've ever experienced. 1061 00:47:40,160 --> 00:47:42,760 The environment is so nurturing. 1062 00:47:42,760 --> 00:47:47,680 I've enjoyed meeting all of you. 1063 00:47:47,680 --> 00:47:51,520 The level of sophistication around the food is, 1064 00:47:51,520 --> 00:47:53,120 was so inspiring. 1065 00:47:53,120 --> 00:47:55,800 Vinnie, are you going to miss Lydia? 1066 00:47:55,800 --> 00:47:57,800 Yeah, of course! 1067 00:47:57,800 --> 00:48:01,040 She was like a Greek yaya, even though I'm not Greek. 1068 00:48:01,040 --> 00:48:02,960 I'm not that old, by the way! 1069 00:48:02,960 --> 00:48:04,640 No, no, no! 1070 00:48:04,640 --> 00:48:06,880 I liked cooking next to her all the time 1071 00:48:06,880 --> 00:48:08,720 and just hearing her have a conversation with herself! 1072 00:48:10,040 --> 00:48:11,560 "It's alright, Lydia, you got this. Don't worry." 1073 00:48:11,560 --> 00:48:12,800 (LAUGHS) 1074 00:48:12,800 --> 00:48:14,560 I did see her swear at the pot a few times! 1075 00:48:14,560 --> 00:48:15,760 Yeah. 1076 00:48:15,760 --> 00:48:18,920 Yeah, look, there is a lot of talking to myself happening. 1077 00:48:21,520 --> 00:48:24,080 Lydia, this competition is just the beginning. 1078 00:48:24,080 --> 00:48:26,320 I hope so. Oh, yeah. 1079 00:48:26,320 --> 00:48:28,680 But unfortunately for now, we have to say goodbye. 1080 00:48:31,800 --> 00:48:33,960 You did such a great job. Oh, thank you. 1081 00:48:33,960 --> 00:48:35,360 I hope you've got the confidence. 1082 00:48:35,360 --> 00:48:37,680 As painful as this is, 1083 00:48:37,680 --> 00:48:41,200 I'm very proud of myself. I'm super proud of myself. 1084 00:48:41,200 --> 00:48:42,960 Oh, dear Lord. 1085 00:48:42,960 --> 00:48:44,400 Aww! 1086 00:48:44,400 --> 00:48:46,160 Come on, let's go, girl. 1087 00:48:46,160 --> 00:48:50,800 Hearing those positive comments about my cooking - 1088 00:48:50,800 --> 00:48:54,360 MY cooking - from the judges, 1089 00:48:54,360 --> 00:48:57,800 just knowing that someone of their calibre 1090 00:48:57,800 --> 00:49:00,040 has enjoyed what I've cooked, 1091 00:49:00,040 --> 00:49:01,680 that's been the highlight. 1092 00:49:01,680 --> 00:49:03,560 Guys, I'm going to miss you so much. 1093 00:49:03,560 --> 00:49:05,360 Miss you, too. 1094 00:49:05,360 --> 00:49:07,280 Thank you, thank you. 1095 00:49:07,280 --> 00:49:09,560 From the bottom of my heart, thank you. 1096 00:49:09,560 --> 00:49:13,440 Give it up for Lydia, everybody! 1097 00:49:13,440 --> 00:49:15,800 (CHEERING AND APPLAUSE) 1098 00:49:19,600 --> 00:49:22,520 VOICEOVER: Next week, on MasterChef Australia, 1099 00:49:22,520 --> 00:49:25,520 it's Aussie Classics Week. 1100 00:49:25,520 --> 00:49:30,000 And you can't get more Aussie than these legends. 1101 00:49:30,000 --> 00:49:32,040 It's Curtis Stone! 1102 00:49:32,040 --> 00:49:33,640 There he is! 1103 00:49:33,640 --> 00:49:36,440 SOFIA: Robert Irwin! 1104 00:49:36,440 --> 00:49:37,920 Yeah! 1105 00:49:37,920 --> 00:49:40,800 I thought crocodiles were an adrenaline rush. 1106 00:49:40,800 --> 00:49:42,760 Being in the kitchen, mate, that is ten times harder! 1107 00:49:43,760 --> 00:49:46,320 And with cooks this talented... 1108 00:49:46,320 --> 00:49:48,520 It's a revelation. Congratulations. Good job. Good job. 1109 00:49:48,520 --> 00:49:50,200 Yes, yes, yes, yes, yes, yes! 1110 00:49:50,200 --> 00:49:51,400 That is so good. 1111 00:49:51,400 --> 00:49:54,760 ..it's an absolute cracker of a week. 1112 00:49:54,760 --> 00:49:57,240 SOFIA: That is a damn tasty dish. 1113 00:49:57,240 --> 00:49:58,720 ANDY: That is dynamite. 1114 00:50:00,120 --> 00:50:01,400 It's fantastic. 1115 00:50:01,400 --> 00:50:04,240 In fact, you know what? I'm gonna cry. 1116 00:50:04,240 --> 00:50:06,240 Captions by Red Bee Media