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00:00:17,320 --> 00:00:19,440
GRACE: Ah! Here we go.
CASPER: Oh, yeah.
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00:00:22,680 --> 00:00:26,040
(CHEERING)
Oh, no.
3
00:00:26,040 --> 00:00:27,920
They've got nationalities
on the thing.
4
00:00:27,920 --> 00:00:28,920
Country flags.
5
00:00:30,120 --> 00:00:32,440
Oh, damn.
6
00:00:32,440 --> 00:00:34,560
Today's another elimination day,
7
00:00:34,560 --> 00:00:36,000
and you can feel, like,
8
00:00:36,000 --> 00:00:38,440
the energy of everyone just
being low.
9
00:00:38,440 --> 00:00:40,520
They look nervous.
They're all so nervous.
10
00:00:40,520 --> 00:00:43,960
Wearing a black apron can
feel extremely daunting.
11
00:00:43,960 --> 00:00:47,120
Come on. No-one
is doing the washing-up today.
12
00:00:47,120 --> 00:00:50,320
You just see these five cloches
with flags of countries.
13
00:00:50,320 --> 00:00:51,760
We've got nervous.
14
00:00:51,760 --> 00:00:54,320
And you don't know what's ahead
of us cooking today.
15
00:00:57,160 --> 00:00:59,640
OK, guys. Bonjour,
16
00:00:59,640 --> 00:01:03,160
mes amis, les cuisinieres
et cuisiniers.
17
00:01:03,160 --> 00:01:04,560
Comment ca va?
18
00:01:04,560 --> 00:01:06,440
Ca va bien, merci.
19
00:01:06,440 --> 00:01:08,840
How are you?
(LAUGHTER)
20
00:01:08,840 --> 00:01:11,600
This week,
we are taking your tastebuds
21
00:01:11,600 --> 00:01:16,120
for a culinary exploration
around the world.
22
00:01:17,640 --> 00:01:19,240
But...
23
00:01:19,240 --> 00:01:21,600
..I need to remind you
24
00:01:21,600 --> 00:01:24,520
today is a black apron day.
25
00:01:27,320 --> 00:01:29,280
And, unfortunately,
26
00:01:29,280 --> 00:01:32,920
someone will have to go home.
27
00:01:32,920 --> 00:01:34,400
ANDY: Dot!
28
00:01:34,400 --> 00:01:35,400
I've got to admit,
29
00:01:35,400 --> 00:01:38,160
it was a very sombre, slow
walk in today.
30
00:01:38,160 --> 00:01:39,800
Yeah.
31
00:01:39,800 --> 00:01:41,360
Is that kind of
how everyone's feeling?
32
00:01:41,360 --> 00:01:42,960
A little bit nervous?
33
00:01:42,960 --> 00:01:45,120
Are you all kind of bricking it
at the moment?
34
00:01:45,120 --> 00:01:47,160
Yeah. The nerves are high.
35
00:01:47,160 --> 00:01:49,040
Everyone is just so great
36
00:01:49,040 --> 00:01:51,160
and it could really be anyone.
37
00:01:51,160 --> 00:01:53,120
And you just don't know.
Yeah.
38
00:01:53,120 --> 00:01:57,280
Every elimination, it does get
harder and harder.
39
00:01:57,280 --> 00:01:59,320
So everyone should be at
the top of their game.
40
00:01:59,320 --> 00:02:02,400
And you're going to need to be.
41
00:02:02,400 --> 00:02:03,480
Jackie...
42
00:02:04,480 --> 00:02:06,600
..as per the rules this season,
43
00:02:06,600 --> 00:02:08,680
you're going to need to decide
whether you're going
44
00:02:08,680 --> 00:02:13,120
to play your immunity pin
just before the cook starts.
45
00:02:15,120 --> 00:02:17,520
Alright. Are you ready to hear
what today's challenge is?
46
00:02:17,520 --> 00:02:18,960
CONTESTANTS: Yes.
47
00:02:20,320 --> 00:02:22,120
You can see from these cloches
48
00:02:22,120 --> 00:02:25,000
that, today, we're focusing on
five specific countries...
49
00:02:37,280 --> 00:02:39,440
The good news -
you get to choose
50
00:02:39,440 --> 00:02:41,520
which of these five cuisines
you want to cook.
51
00:02:41,520 --> 00:02:43,200
OK.
52
00:02:43,200 --> 00:02:44,720
The not-so-good news -
53
00:02:44,720 --> 00:02:49,200
under each of these cloches is
a secret ingredient
54
00:02:49,200 --> 00:02:51,080
that you must feature
55
00:02:51,080 --> 00:02:53,080
if you choose to cook
that country's cuisine.
56
00:02:56,080 --> 00:02:57,960
And you won't know what it is
57
00:02:57,960 --> 00:03:01,040
until after you've chosen
your cuisine.
58
00:03:01,040 --> 00:03:03,880
You're kidding me.
That's a joke.
59
00:03:03,880 --> 00:03:05,000
That's ridiculous!
60
00:03:06,400 --> 00:03:07,640
All I hear is the bad news.
61
00:03:09,320 --> 00:03:12,840
Knowing that we don't actually
know what the ingredient is
62
00:03:12,840 --> 00:03:13,800
before we select the cloche
63
00:03:13,800 --> 00:03:15,360
is definitely getting
my mind working.
64
00:03:15,360 --> 00:03:17,960
Definitely hoping for
not something really obscure
65
00:03:17,960 --> 00:03:19,840
that I haven't worked
with before.
66
00:03:21,720 --> 00:03:25,000
Alright, everyone,
it's time to make your choice.
67
00:03:25,000 --> 00:03:26,560
Please stand in front
of the cuisine
68
00:03:26,560 --> 00:03:28,280
that you would like to cook
today.
69
00:03:28,280 --> 00:03:30,680
Let's go.
LUCY: Oh, my God. Oh, my God.
70
00:03:30,680 --> 00:03:33,760
Straightaway,
I'm drawn to Vietnam.
71
00:03:33,760 --> 00:03:35,760
That is my background
and heritage.
72
00:03:35,760 --> 00:03:38,320
Hopefully that can help
get me through today.
73
00:03:38,320 --> 00:03:39,760
This is crazy.
74
00:03:39,760 --> 00:03:41,760
GRACE: Make safe choices.
Safe choices.
75
00:03:41,760 --> 00:03:44,600
PAT: It's not safe until
we know what's under there.
76
00:03:44,600 --> 00:03:47,560
Mexico. Jeez.
77
00:03:47,560 --> 00:03:49,600
The most popular.
78
00:03:49,600 --> 00:03:52,680
Lucy and Aaron,
you've picked Vietnam.
79
00:03:52,680 --> 00:03:55,080
Hopefully my home country
doesn't send me home today.
80
00:03:56,880 --> 00:03:59,760
Well, the feature ingredient
for Vietnam is...
81
00:04:03,000 --> 00:04:05,000
.. lemongrass.
82
00:04:07,360 --> 00:04:08,880
Someone's happy.
Come on.
83
00:04:08,880 --> 00:04:10,200
Happy man, Aaron?
84
00:04:10,200 --> 00:04:12,480
Lemongrass is used
all over South-East Asia.
85
00:04:12,480 --> 00:04:14,800
I'm Malaysian, so I'm loving it.
I'm loving it.
86
00:04:14,800 --> 00:04:16,200
Lucy, you've got to be happy
with that.
87
00:04:16,200 --> 00:04:17,440
Yeah, that's pretty good.
88
00:04:17,440 --> 00:04:18,920
Lovely.
I'm happy.
89
00:04:18,920 --> 00:04:22,120
OK, we're going to Mexico.
Quite the line here.
90
00:04:22,120 --> 00:04:23,800
The biggest.
91
00:04:25,000 --> 00:04:30,000
The Mexican ingredient
that you have to feature is...
92
00:04:33,280 --> 00:04:34,720
.. corn.
93
00:04:37,360 --> 00:04:38,800
Huh?
Yep, yep, yep, yep.
94
00:04:38,800 --> 00:04:40,440
Yeah, corn is pretty good.
95
00:04:40,440 --> 00:04:42,240
That's very Mexican. There's
a lot we can do with that.
96
00:04:42,240 --> 00:04:45,200
Petro, Lydia,
The Lebanese ingredient
97
00:04:45,200 --> 00:04:47,160
you have to feature
in your dish is...
98
00:04:47,160 --> 00:04:49,120
Oh. Don't make me regret...
99
00:04:51,680 --> 00:04:54,440
Eggplant.
Oh. Alright!
100
00:04:55,480 --> 00:04:56,560
Lydia, head in hands!
101
00:04:56,560 --> 00:04:58,800
I thought you'd be happy
with that.
102
00:04:58,800 --> 00:05:00,560
Yeah, I am, I am.
You are.
103
00:05:00,560 --> 00:05:02,160
I do enjoy eggplants.
104
00:05:03,320 --> 00:05:05,120
Oh, do I?
105
00:05:08,200 --> 00:05:12,880
OK. Jackie and Emily,
you've chosen Japan.
106
00:05:12,880 --> 00:05:14,960
Shall we have a look?
Yes, please.
107
00:05:14,960 --> 00:05:16,600
Feature ingredient for Japan
is...
108
00:05:20,240 --> 00:05:21,680
.. miso!
109
00:05:25,000 --> 00:05:27,560
That's a good one.
That's a good one.
110
00:05:27,560 --> 00:05:29,040
Jackie, time to make up
your mind.
111
00:05:29,040 --> 00:05:30,320
Are you playing your pin
112
00:05:30,320 --> 00:05:32,480
or are you cooking
in the challenge?
113
00:05:32,480 --> 00:05:34,880
I am not going to play the pin.
114
00:05:34,880 --> 00:05:36,720
She's cooking!
115
00:05:36,720 --> 00:05:40,040
Yeah. Jackie. Nice.
116
00:05:40,040 --> 00:05:43,440
Righto. Our final trip,
we're going to Italy.
117
00:05:43,440 --> 00:05:47,680
The feature ingredient for Italy
is...
118
00:05:50,960 --> 00:05:52,440
.. tomatoes.
119
00:05:55,960 --> 00:05:57,280
That's good.
That's good.
120
00:05:59,640 --> 00:06:02,160
You'll have 75 minutes to cook
us a dish...
121
00:06:03,560 --> 00:06:07,600
.. that transports us to the
country that you've selected.
122
00:06:07,600 --> 00:06:10,800
The garden and pantry will be
open,
123
00:06:10,800 --> 00:06:13,520
but, don't forget,
you must feature the ingredient
124
00:06:13,520 --> 00:06:15,000
that was under your cloche.
125
00:06:17,080 --> 00:06:18,920
There is a lot at stake,
126
00:06:18,920 --> 00:06:23,040
as the bottom dish will be
eliminated from the competition.
127
00:06:27,040 --> 00:06:32,040
OK, guys, it's time
to take us around the world.
128
00:06:32,040 --> 00:06:36,160
And your time starts now.
Go!
129
00:06:36,160 --> 00:06:39,440
Come on, guys!
Let's go!
130
00:06:39,440 --> 00:06:42,360
Let's go, guys!
Let's go, guys! Push!
131
00:06:42,360 --> 00:06:43,960
Should probably get
some tomatoes.
132
00:06:43,960 --> 00:06:46,400
Eggplants.
Is there any parsley anywhere?
133
00:06:46,400 --> 00:06:48,800
Do you know where the bonito is?
Oh, there you are.
134
00:06:48,800 --> 00:06:50,640
Lime, lime, lime, lime,
lime, lime, lime...
135
00:06:50,640 --> 00:06:52,040
Go, Em!
136
00:06:52,040 --> 00:06:53,200
Whoo! Let's go.
137
00:06:53,200 --> 00:06:54,480
Yeah, go, Dot!
138
00:06:54,480 --> 00:06:57,840
I love the tomatoes!
Beautiful!
139
00:06:57,840 --> 00:07:00,000
Oh, it's not a gym session,
Petro.
140
00:07:00,000 --> 00:07:02,200
Every day's a gym session.
Yeah.
141
00:07:03,920 --> 00:07:05,520
I chose Italian today.
142
00:07:05,520 --> 00:07:07,040
I'm pretty happy
with the choice,
143
00:07:07,040 --> 00:07:09,120
considering tomatoes are,
like, in my blood.
144
00:07:09,120 --> 00:07:12,160
So I'm going to be making
ricotta-stuffed pasta
145
00:07:12,160 --> 00:07:13,720
with a roasted tomato sauce.
146
00:07:13,720 --> 00:07:16,560
Hopefully, I can bring out the
flavours of them really well.
147
00:07:16,560 --> 00:07:18,200
I really don't want to be
in the bottom today.
148
00:07:18,200 --> 00:07:20,640
Lucy, pho?
Yeah.
149
00:07:20,640 --> 00:07:24,160
Well, lemongrass and beef
Vietnamese noodle soup.
150
00:07:24,160 --> 00:07:25,360
Yeah, yeah.
151
00:07:25,360 --> 00:07:28,640
I chose Vietnam
because I'm pretty familiar
152
00:07:28,640 --> 00:07:30,120
with the flavours.
153
00:07:30,120 --> 00:07:32,640
I'm gonna punch
the lemongrass really heavy
154
00:07:32,640 --> 00:07:35,600
in my soup as well
as those beef flavours,
155
00:07:35,600 --> 00:07:38,280
really making sure
that lemongrass shines through.
156
00:07:41,680 --> 00:07:43,280
What is that?
Mexican chilli.
157
00:07:43,280 --> 00:07:44,880
I don't know how hot they are.
158
00:07:44,880 --> 00:07:46,000
Taste it.
159
00:07:50,160 --> 00:07:52,240
Oh.
160
00:07:52,240 --> 00:07:54,360
If that had stayed
in my mouth any longer,
161
00:07:54,360 --> 00:07:56,120
I would have been in pain.
162
00:07:56,120 --> 00:07:58,200
OK, we'll just use a little bit
of these.
163
00:07:59,920 --> 00:08:01,920
I love Mexican food.
164
00:08:01,920 --> 00:08:05,320
I spent some time in Mexico
last year with my brother
165
00:08:05,320 --> 00:08:08,080
eating heaps of tacos,
street food.
166
00:08:08,080 --> 00:08:09,240
It was just awesome.
167
00:08:09,240 --> 00:08:10,680
Like, it's really vibrant,
168
00:08:10,680 --> 00:08:12,600
super punchy, just delicious.
169
00:08:12,600 --> 00:08:14,080
As soon as they lifted
the cloche
170
00:08:14,080 --> 00:08:15,800
and I saw corn,
I was like, "I love corn."
171
00:08:15,800 --> 00:08:18,440
It's one of my favourite foods,
so I'm really happy.
172
00:08:18,440 --> 00:08:20,640
So I'm obviously hero-ing corn.
173
00:08:22,600 --> 00:08:24,360
I'm just gonna keep it
super simple
174
00:08:24,360 --> 00:08:25,840
and not do anything crazy.
175
00:08:25,840 --> 00:08:27,680
I've only got three elements.
176
00:08:27,680 --> 00:08:29,680
That seems to be
the thing that I do
177
00:08:29,680 --> 00:08:31,640
that, like, kind of gets me
through,
178
00:08:31,640 --> 00:08:33,560
so I'm just going to stick
at it.
179
00:08:33,560 --> 00:08:36,800
So I'm going to be doing some
seared scallops in their shell
180
00:08:36,800 --> 00:08:38,760
with, like, a sweet corn butter
on the bottom,
181
00:08:38,760 --> 00:08:41,000
then the scallop, and then like
a salsa macha on top,
182
00:08:41,000 --> 00:08:42,560
and then some lime
and coriander.
183
00:08:42,560 --> 00:08:44,640
So, like,
super Mexican flavours,
184
00:08:44,640 --> 00:08:46,240
maybe elevated a little bit.
185
00:08:46,240 --> 00:08:49,920
And I know it'll taste good
because I have had this before.
186
00:08:49,920 --> 00:08:52,280
I like to play it safe
when I'm wearing my black apron.
187
00:08:53,800 --> 00:08:54,920
That's so hot.
188
00:08:58,800 --> 00:09:00,520
Delicious.
189
00:09:01,560 --> 00:09:05,200
ALYONA: Emily, so precise,
so beautiful.
190
00:09:05,200 --> 00:09:06,840
I'm trying!
191
00:09:06,840 --> 00:09:08,640
Little baby daikons.
192
00:09:08,640 --> 00:09:10,320
GRACE: Em, what are you doing?
193
00:09:10,320 --> 00:09:12,920
Making a Japanese dish
called jibu-ni.
194
00:09:12,920 --> 00:09:14,000
Uh-huh.
195
00:09:14,000 --> 00:09:16,040
Which is kind of like
a duck with a broth.
196
00:09:16,040 --> 00:09:17,480
Miso will go into the broth.
197
00:09:17,480 --> 00:09:19,640
In your sweet spot,
meat and broth.
198
00:09:19,640 --> 00:09:21,120
Yeah, man.
199
00:09:21,120 --> 00:09:23,640
I feel like I'm quite familiar
with Japanese cuisine
200
00:09:23,640 --> 00:09:25,360
'cause I lived there
for eight and a half years.
201
00:09:25,360 --> 00:09:27,440
I don't want the fat.
202
00:09:27,440 --> 00:09:29,720
But I'm doing
my own little twist on it
203
00:09:29,720 --> 00:09:30,840
by adding in miso,
204
00:09:30,840 --> 00:09:32,960
which is not traditionally
used in this dish.
205
00:09:32,960 --> 00:09:34,920
I'm going to add that
at the very end,
206
00:09:34,920 --> 00:09:36,600
because you're not meant
to overcook miso.
207
00:09:36,600 --> 00:09:38,440
Miso is a umami bomb.
208
00:09:38,440 --> 00:09:41,960
I need to make sure that I have
a great balance.
209
00:09:43,440 --> 00:09:46,320
It's a very delicate dish
with very delicate broth.
210
00:09:46,320 --> 00:09:48,360
But I feel this would be
a great dish
211
00:09:48,360 --> 00:09:50,760
to push myself
to balance flavours.
212
00:09:50,760 --> 00:09:52,120
I just want to make sure
213
00:09:52,120 --> 00:09:54,040
that my flavours
are actually bangin'.
214
00:09:57,160 --> 00:10:00,080
Oh, it would help
if I turned this on.
215
00:10:02,800 --> 00:10:04,280
On an elimination day,
216
00:10:04,280 --> 00:10:08,360
it is vitally important
that you play to your strengths.
217
00:10:08,360 --> 00:10:12,320
Calm down. We don't want
you to get too gnarly.
218
00:10:12,320 --> 00:10:14,160
The flavours of Lebanon are
familiar to me
219
00:10:14,160 --> 00:10:16,440
because they're very close to
Greece.
220
00:10:16,440 --> 00:10:17,800
OK, garlic.
221
00:10:17,800 --> 00:10:21,000
With Greece,
we share a lot of overlap.
222
00:10:21,000 --> 00:10:24,320
Just don't be too garlicky.
223
00:10:24,320 --> 00:10:28,160
Today, I'm going to stuff
some eggplants
224
00:10:28,160 --> 00:10:31,400
with typical Lebanese herbs
and spices.
225
00:10:31,400 --> 00:10:32,680
Rice and lamb.
226
00:10:32,680 --> 00:10:35,760
We're making room for
the stuffing.
227
00:10:35,760 --> 00:10:38,520
It's a fine line between
stuffing an eggplant
228
00:10:38,520 --> 00:10:40,760
and it feeling Greek
or feeling Lebanese.
229
00:10:40,760 --> 00:10:45,000
So I'm going to make them
distinctively Lebanese...
230
00:10:45,000 --> 00:10:47,120
Pomegranate juice.
231
00:10:47,120 --> 00:10:49,600
..by just balancing
of the spices...
232
00:10:49,600 --> 00:10:52,440
Oh, come on.
Trust your palate, Lydia.
233
00:10:52,440 --> 00:10:55,720
.. use cumin, coriander,
mint and Aleppo pepper.
234
00:10:55,720 --> 00:10:56,720
Oh, harissa.
235
00:10:58,600 --> 00:11:00,200
Hi, Lydia.
Hi, Poh. How are you?
236
00:11:00,200 --> 00:11:02,520
Are you taking us to Lebanon
with eggplant?
237
00:11:02,520 --> 00:11:03,560
I hope so.
238
00:11:03,560 --> 00:11:05,120
Tell us what you're making.
239
00:11:05,120 --> 00:11:07,600
I'm stuffing my eggplant
with a lamb mixture...
240
00:11:07,600 --> 00:11:09,000
Oh, nice!
241
00:11:09,000 --> 00:11:11,720
.. and lots and lots of herbs
and a little bit of rice.
242
00:11:11,720 --> 00:11:14,160
This sounds like
it's right up your wheelhouse.
243
00:11:14,160 --> 00:11:16,080
Why are you not looking
incredibly confident?
244
00:11:16,080 --> 00:11:18,680
I think we just have to accept
that this might be my face.
245
00:11:20,240 --> 00:11:22,880
Are you feeling confident?
I am feeling confident.
246
00:11:22,880 --> 00:11:25,440
I'm just, time-wise,
very nervous.
247
00:11:25,440 --> 00:11:27,040
Yeah.
I'm worried about it roasting
248
00:11:27,040 --> 00:11:28,520
for long enough
and it being tender.
249
00:11:28,520 --> 00:11:30,120
You do not want undercooked
eggplant.
250
00:11:30,120 --> 00:11:31,920
You want that beautiful silky
texture
251
00:11:31,920 --> 00:11:33,920
and you want that seamless bite.
252
00:11:33,920 --> 00:11:35,640
But these are your flavours.
You can do it.
253
00:11:35,640 --> 00:11:38,800
Yeah. I'm hoping I will pack
a flavour bomb today.
254
00:11:38,800 --> 00:11:41,440
A Lebanese flavour bomb.
Right, well, good luck.
255
00:11:41,440 --> 00:11:43,560
Thank you, Poh.
256
00:11:43,560 --> 00:11:44,960
In a normal cook,
257
00:11:44,960 --> 00:11:47,720
you would let this eggplant be
in the oven
258
00:11:47,720 --> 00:11:49,240
for well over an hour or two.
259
00:11:49,240 --> 00:11:51,200
I don't have that time today,
260
00:11:51,200 --> 00:11:54,200
so I'm going to crank up
the oven a little bit.
261
00:11:54,200 --> 00:11:56,720
Alright, my little babies,
braise away.
262
00:12:02,000 --> 00:12:04,680
Centre, centre, centre, centre.
263
00:12:04,680 --> 00:12:07,080
Give it everything you've got!
264
00:12:07,080 --> 00:12:08,960
60 minutes to go.
265
00:12:08,960 --> 00:12:11,320
ANDY: Here we go, everybody!
Time to move!
266
00:12:11,320 --> 00:12:12,880
Let's go, Dot!
267
00:12:17,080 --> 00:12:20,680
DOT: I love eating Italian food
and I love cooking it as well.
268
00:12:20,680 --> 00:12:23,120
So I am doing Italian today
269
00:12:23,120 --> 00:12:25,520
and my hero ingredient is
tomato.
270
00:12:25,520 --> 00:12:27,400
Pull this together.
271
00:12:27,400 --> 00:12:31,840
So I'm making a spinach
and basil ricotta-filled pasta
272
00:12:31,840 --> 00:12:36,000
with a beautiful tomato
nduja sauce.
273
00:12:36,000 --> 00:12:38,240
I've made this all before -
at home, though,
274
00:12:38,240 --> 00:12:41,320
which is much more relaxing
than the MasterChef kitchen.
275
00:12:43,120 --> 00:12:44,520
I'm doing a Lebanese dish,
276
00:12:44,520 --> 00:12:47,920
and my feature ingredient
is eggplant.
277
00:12:47,920 --> 00:12:52,240
So I'm making
a loaded eggplant dip
278
00:12:52,240 --> 00:12:53,720
with hummus and flatbread.
279
00:12:53,720 --> 00:12:56,320
Go on! Puff!
I'm cooking Mexican.
280
00:12:56,320 --> 00:12:59,280
I'm using the corn.
I'm going to do birria tacos.
281
00:13:02,240 --> 00:13:04,440
Read and weep!
Oh, hell, yeah, Luke.
282
00:13:04,440 --> 00:13:05,680
I'm hoping that today,
283
00:13:05,680 --> 00:13:08,640
my dish doesn't just get me
through elimination,
284
00:13:08,640 --> 00:13:10,640
but actually blows the rest of
the Mexican dishes
285
00:13:10,640 --> 00:13:12,360
out of the water.
286
00:13:12,360 --> 00:13:14,680
JACKIE: I'm feeling good.
287
00:13:14,680 --> 00:13:17,000
Today, I'm cooking Japanese,
288
00:13:17,000 --> 00:13:19,880
and I'm going to be doing
a miso pumpkin cake.
289
00:13:19,880 --> 00:13:21,440
It's not super strong.
290
00:13:21,440 --> 00:13:24,120
The cake is composed
of a miso sponge cake
291
00:13:24,120 --> 00:13:26,560
with miso cream,
a pumpkin cream,
292
00:13:26,560 --> 00:13:29,680
and an umeboshi plum jam.
293
00:13:29,680 --> 00:13:32,040
Japanese cakes are
traditionally very simple
294
00:13:32,040 --> 00:13:33,440
but very beautiful as well.
295
00:13:34,520 --> 00:13:39,280
They're always very light
and definitely not too sweet.
296
00:13:41,000 --> 00:13:43,040
I've just got the cake
in the oven.
297
00:13:43,040 --> 00:13:45,520
Is it, like, carrot-cake vibe
with the pumpkin?
298
00:13:45,520 --> 00:13:47,240
No, I'm just going to make
a pumpkin cream.
299
00:13:47,240 --> 00:13:48,680
Oh, yeah.
300
00:13:48,680 --> 00:13:50,560
And now I'm going to focus on
the creams.
301
00:13:52,520 --> 00:13:53,680
Is this the miso cream?
302
00:13:53,680 --> 00:13:56,160
Yeah. Quite savoury.
303
00:13:56,160 --> 00:13:57,960
It is quite savoury.
Yeah.
304
00:13:57,960 --> 00:13:59,960
I thought it was going to be
a pumpkin cream.
305
00:13:59,960 --> 00:14:02,240
Both. It's going to have both.
Double cream?
306
00:14:02,240 --> 00:14:04,200
Yeah. Double cream. Yeah.
307
00:14:04,200 --> 00:14:06,800
Alright.
The one thing I will say
308
00:14:06,800 --> 00:14:09,240
is think about
how flavours carry.
309
00:14:09,240 --> 00:14:11,240
We really need to know this
is Japanese
310
00:14:11,240 --> 00:14:13,560
and be able to taste the miso
against that pumpkin as well.
311
00:14:13,560 --> 00:14:14,920
Yeah...
Keep tasting.
312
00:14:14,920 --> 00:14:16,280
Yeah.
313
00:14:20,040 --> 00:14:21,800
I'm starting to feel really
nervous.
314
00:14:21,800 --> 00:14:24,560
I need to make sure that
pumpkin's not overpowering.
315
00:14:24,560 --> 00:14:26,200
The start of this challenge,
316
00:14:26,200 --> 00:14:28,320
I decided not
to play my immunity pin.
317
00:14:28,320 --> 00:14:31,720
So you need to be able to taste
the miso
318
00:14:31,720 --> 00:14:34,880
so that the cake transports
the judges to Japan...
319
00:14:34,880 --> 00:14:37,680
Um... What do we want to do?
320
00:14:37,680 --> 00:14:39,600
.. otherwise,
I could be going home.
321
00:14:51,880 --> 00:14:53,680
I'm feeling a bit nervous.
322
00:14:55,000 --> 00:14:57,320
I'm just trying to stay calm.
323
00:14:57,320 --> 00:14:59,760
The balance of the miso
and pumpkin cream for my cake
324
00:14:59,760 --> 00:15:01,520
needs to be so right,
325
00:15:01,520 --> 00:15:04,240
so that pumpkin, it's not
overpowering on the miso.
326
00:15:04,240 --> 00:15:06,800
I need to concentrate
on getting the balance right.
327
00:15:08,000 --> 00:15:10,240
But I've chosen not
to play my pin today
328
00:15:10,240 --> 00:15:12,840
because I really want
to back myself,
329
00:15:12,840 --> 00:15:14,600
and so I really want
to trust my instincts.
330
00:15:15,640 --> 00:15:17,320
I just need to keep moving.
331
00:15:17,320 --> 00:15:19,280
So, I add more miso in it.
332
00:15:19,280 --> 00:15:21,240
I don't want to punish them
with miso either.
333
00:15:24,200 --> 00:15:25,720
That's miso.
334
00:15:25,720 --> 00:15:27,320
I can definitely taste
the saltiness,
335
00:15:27,320 --> 00:15:29,280
but I don't want it
to be overpowering
336
00:15:29,280 --> 00:15:30,880
because there will be layers
of miso in the cake too.
337
00:15:30,880 --> 00:15:31,920
It's actually lovely.
338
00:15:31,920 --> 00:15:34,360
I'm happy with the balance
of it.
339
00:15:34,360 --> 00:15:37,200
When the judges taste my dish,
I'm really hoping it takes them
340
00:15:37,200 --> 00:15:39,440
to a little tea house in Japan.
341
00:15:39,440 --> 00:15:40,520
Yay!
342
00:15:42,600 --> 00:15:46,320
OK, guys, don't be
the one to go home.
343
00:15:46,320 --> 00:15:49,880
You have 45 minutes left to go.
344
00:15:49,880 --> 00:15:52,280
ANDY: Come on!
Push, guys, push!
345
00:15:57,320 --> 00:15:59,200
Smash that lemongrass, Aaron.
346
00:16:00,360 --> 00:16:02,440
AARON: I chose Vietnamese,
and I'm quite happy
347
00:16:02,440 --> 00:16:05,000
with the ingredient that I got,
which was lemongrass.
348
00:16:05,000 --> 00:16:07,720
I'm trying to make
a Vietnamese lemongrass chicken.
349
00:16:09,760 --> 00:16:11,760
I've picked Mexico,
and the ingredient is corn,
350
00:16:11,760 --> 00:16:14,640
so I'm going to make
beef quesadillas
351
00:16:14,640 --> 00:16:16,840
with a corn salsa.
352
00:16:16,840 --> 00:16:19,160
Quesadillas use a lot
of the spices that I like
353
00:16:19,160 --> 00:16:22,040
in Nigerian food,
and so I hope I do it well.
354
00:16:23,200 --> 00:16:27,600
Today I chose Italy,
so I'm doing tomatoes.
355
00:16:27,600 --> 00:16:29,920
I'm gonna feature that
in a seafood marinara.
356
00:16:29,920 --> 00:16:32,960
So, I've got prawns, mussels,
pipis, scallops,
357
00:16:32,960 --> 00:16:34,800
and also those beautiful
cherry tomatoes
358
00:16:34,800 --> 00:16:37,400
in there as well.
Just got to go.
359
00:16:37,400 --> 00:16:41,040
Today I chose Mexican,
and I have to feature corn.
360
00:16:41,040 --> 00:16:45,280
I'm cooking Mexican tacos
with a pork...
361
00:16:46,480 --> 00:16:49,080
"With a pork." (LAUGHS)
362
00:16:49,080 --> 00:16:51,720
I'm working on my corn salsa.
363
00:16:51,720 --> 00:16:54,040
Like, corn in every element.
364
00:16:54,040 --> 00:16:55,640
I was, like,
"I'm just going corny,
365
00:16:55,640 --> 00:16:57,200
"like, everything."
366
00:16:57,200 --> 00:16:59,280
PAT: Hey, Vinnie, have you got
olive oil?
367
00:16:59,280 --> 00:17:01,360
Here.
Legend. Thanks so much.
368
00:17:01,360 --> 00:17:02,880
I picked Italian,
369
00:17:02,880 --> 00:17:05,160
so the hero ingredient today
is tomatoes,
370
00:17:05,160 --> 00:17:07,480
which is, you know,
classic Italian.
371
00:17:07,480 --> 00:17:11,320
So, I'm doing a cavolo nero
and ricotta tortellini...
372
00:17:12,560 --> 00:17:14,600
.. and that'll be
in a tomato water.
373
00:17:14,600 --> 00:17:16,880
Tomato water, I find,
is a really beautiful element.
374
00:17:16,880 --> 00:17:19,120
It's really simple to make,
actually.
375
00:17:19,120 --> 00:17:23,040
You just get tomatoes in season
and beautifully ripe and sweet.
376
00:17:23,040 --> 00:17:24,800
Today, I'm going to put
a bit of cucumber
377
00:17:24,800 --> 00:17:26,080
and just a little bit of chilli,
378
00:17:26,080 --> 00:17:27,360
so there's
a bit of a hum of heat.
379
00:17:27,360 --> 00:17:29,800
Whoa! That is a full blender.
380
00:17:30,920 --> 00:17:33,160
And you just blend them down,
381
00:17:33,160 --> 00:17:35,040
and then you just need
to make sure
382
00:17:35,040 --> 00:17:36,840
that you strain it really well
383
00:17:36,840 --> 00:17:38,160
so when you pour it in,
384
00:17:38,160 --> 00:17:40,480
it's crystal clear in the bowl.
385
00:17:40,480 --> 00:17:41,520
Yeah, super happy.
386
00:17:41,520 --> 00:17:43,040
I think it's a bit more
of a modern take
387
00:17:43,040 --> 00:17:45,240
on a classic
flavour combination.
388
00:17:45,240 --> 00:17:47,400
So, I've just got
to bring it together.
389
00:17:47,400 --> 00:17:49,840
A lot of pastas.
I know, isn't it?
390
00:17:49,840 --> 00:17:51,760
You've got to do
what you've got to do.
391
00:17:51,760 --> 00:17:53,640
Well, I think we're all
making ricotta,
392
00:17:53,640 --> 00:17:54,840
and we're all making pasta.
Yeah, I know.
393
00:17:54,840 --> 00:17:56,800
It's a good combination.
Battle of the pasta.
394
00:17:56,800 --> 00:17:58,400
It's a good combination,
you know.
395
00:17:58,400 --> 00:17:59,840
I know. You can't beat
the classics.
396
00:18:03,280 --> 00:18:06,720
It's never fun to cook
an elimination,
397
00:18:06,720 --> 00:18:09,400
but I am feeling excited
398
00:18:09,400 --> 00:18:12,800
because I've got
my favourite cuisine.
399
00:18:12,800 --> 00:18:15,440
My family, my girls, my husband,
400
00:18:15,440 --> 00:18:17,880
we always love eating
Mexican food.
401
00:18:19,680 --> 00:18:21,160
Yes.
402
00:18:21,160 --> 00:18:24,640
When I came to Australia,
the first time we went out
403
00:18:24,640 --> 00:18:26,800
was actually
a Mexican restaurant.
404
00:18:26,800 --> 00:18:28,280
Let's do one more.
405
00:18:28,280 --> 00:18:30,200
My girls love tacos...
406
00:18:30,200 --> 00:18:31,160
OK?
407
00:18:31,160 --> 00:18:34,320
..so today I'm going
to be making prawn corn tacos
408
00:18:34,320 --> 00:18:35,720
with corns three ways.
409
00:18:36,760 --> 00:18:39,160
So, I'm going
to incorporate prawns
410
00:18:39,160 --> 00:18:42,000
in a fried corn salsa.
411
00:18:42,000 --> 00:18:45,560
I'm going to incorporate corns
in a fresh, smoky salsa.
412
00:18:45,560 --> 00:18:48,920
And I'm gonna incorporate it
in the flour as well.
413
00:18:50,960 --> 00:18:52,960
I feel like it's highly
ambitious today
414
00:18:52,960 --> 00:18:55,000
doing corn three ways.
415
00:18:55,000 --> 00:18:57,040
Just so many elements
in this dish
416
00:18:57,040 --> 00:19:00,920
that I've got to do everything
in a sequence and get it right.
417
00:19:00,920 --> 00:19:03,000
Kanika, you got this! Let's go!
418
00:19:06,720 --> 00:19:08,320
ANDY: We've given them cuisines
419
00:19:08,320 --> 00:19:11,040
that have
a very, very solid foundation.
420
00:19:11,040 --> 00:19:13,520
And then we've given them
very simple,
421
00:19:13,520 --> 00:19:15,440
quintessential ingredients...
JEAN-CHRISTOPHE: Yeah.
422
00:19:15,440 --> 00:19:16,720
.. from that country.
423
00:19:16,720 --> 00:19:18,760
I'm a little bit worried
about everyone
424
00:19:18,760 --> 00:19:19,880
who's doing Mexican...
425
00:19:19,880 --> 00:19:21,200
Keep an eye on my corn.
426
00:19:21,200 --> 00:19:22,880
Copy that.
Ah, yes.
427
00:19:22,880 --> 00:19:24,600
Because it's
just one of those cuisines
428
00:19:24,600 --> 00:19:27,280
that tends to go cliche
very easily.
429
00:19:27,280 --> 00:19:28,640
I feel like Annabel's got it.
430
00:19:28,640 --> 00:19:31,160
She's doing these beautiful
seared scallops
431
00:19:31,160 --> 00:19:33,280
with a roasted-corn butter.
432
00:19:33,280 --> 00:19:35,960
And then she's got, like,
a salsa macha on top.
433
00:19:35,960 --> 00:19:37,360
Oh!
Mmm.
Yes.
434
00:19:37,360 --> 00:19:39,160
Do you know what she's also
not doing
435
00:19:39,160 --> 00:19:40,840
that everyone else
on Team Mexico is?
436
00:19:40,840 --> 00:19:42,600
Tortillas.
437
00:19:42,600 --> 00:19:43,960
Yes.
Yeah.
438
00:19:43,960 --> 00:19:46,160
Gone straight to tortillas.
439
00:19:46,160 --> 00:19:47,920
I think Mexico is a tricky one.
440
00:19:47,920 --> 00:19:51,360
I think people underestimate
that cuisine,
441
00:19:51,360 --> 00:19:53,160
how complex it is.
Yep.
442
00:19:54,560 --> 00:19:55,800
Get in the zone
443
00:19:55,800 --> 00:19:57,800
'cause you've only
got 30 minutes to go!
444
00:19:57,800 --> 00:20:00,560
(CHEERING AND APPLAUSE)
445
00:20:03,080 --> 00:20:05,080
(GROANS)
446
00:20:06,600 --> 00:20:09,920
My eggplants with the stuffing
are roasting in the oven.
447
00:20:09,920 --> 00:20:13,280
Now I'm making
the yoghurt tahini dressing.
448
00:20:16,120 --> 00:20:18,320
And I'm just going to fry off
some pine nuts
449
00:20:18,320 --> 00:20:21,480
with a ghee kind of dressing
as a crunch element.
450
00:20:21,480 --> 00:20:24,400
So, I'm just trying to balance
the flavours at the moment.
451
00:20:24,400 --> 00:20:26,160
My eggplants are...
452
00:20:29,080 --> 00:20:30,440
One second.
453
00:20:31,560 --> 00:20:33,480
Ah, Jesus.
454
00:20:33,480 --> 00:20:36,040
I can... I can... I can smell.
455
00:20:36,040 --> 00:20:38,040
CASPER: Something's burning.
456
00:20:38,040 --> 00:20:40,440
Oh, dear Lord.
457
00:20:40,440 --> 00:20:43,160
It's just taken too much colour
on top.
458
00:20:44,680 --> 00:20:47,400
The colour on these eggplants
is worrying me
459
00:20:47,400 --> 00:20:48,880
'cause they haven't
been in long enough
460
00:20:48,880 --> 00:20:50,400
for that rice to cook.
461
00:20:50,400 --> 00:20:52,000
I have to turn that oven down.
462
00:20:52,000 --> 00:20:53,040
Oh!
463
00:20:53,040 --> 00:20:55,800
It's a tricky balance
to get right. Um...
464
00:20:56,800 --> 00:20:58,880
So, I'm just going
to pop it back in the oven
465
00:20:58,880 --> 00:21:00,000
and cross my fingers.
466
00:21:00,000 --> 00:21:01,360
(SIGHS)
467
00:21:02,640 --> 00:21:04,160
Ah, Jesus.
468
00:21:11,920 --> 00:21:13,960
Do not take your foot
off the gas.
469
00:21:13,960 --> 00:21:16,360
You have 15 minutes to go!
470
00:21:16,360 --> 00:21:17,720
(CHEERING AND APPLAUSE)
ALYONA: Go, guys!
471
00:21:17,720 --> 00:21:19,760
GRACE: Come on! Keep pushing.
472
00:21:24,520 --> 00:21:26,320
Things are looking alright.
473
00:21:26,320 --> 00:21:29,320
That's the basil-ricotta
filling.
474
00:21:29,320 --> 00:21:31,200
I'm pretty happy with
the texture of my pasta dough.
475
00:21:31,200 --> 00:21:32,800
Vinnie, when are you
starting your sauce?
476
00:21:32,800 --> 00:21:34,720
It's in the oven.
Oh, OK. Phew!
477
00:21:34,720 --> 00:21:36,240
(LAUGHS)
478
00:21:36,240 --> 00:21:37,920
I hope this dish saves me
from elimination.
479
00:21:37,920 --> 00:21:40,080
My nonna would be very,
very angry at me
480
00:21:40,080 --> 00:21:42,200
that I go home on a tomato
challenge and I've made pasta.
481
00:21:42,200 --> 00:21:44,000
She'd be like,
"Are you for real?"
482
00:21:44,000 --> 00:21:46,840
PETRO: So I've got most
of my elements done
483
00:21:46,840 --> 00:21:49,480
for my Lebanese
loaded-eggplant dip.
484
00:21:49,480 --> 00:21:50,920
Now it's really
just the flatbread.
485
00:21:50,920 --> 00:21:52,200
What is that?
486
00:21:52,200 --> 00:21:54,160
I'm just frying some
pita chips.
487
00:21:54,160 --> 00:21:55,840
Pita chips?
Yeah.
488
00:21:55,840 --> 00:21:57,400
Oh, hell, yeah!
ALYONA: Yes!
489
00:22:00,000 --> 00:22:01,560
LUCY: I feel OK.
490
00:22:01,560 --> 00:22:02,680
My pressure cooker is done
491
00:22:02,680 --> 00:22:05,600
with my beef
and lemongrass soup,
492
00:22:05,600 --> 00:22:07,000
which I'm just gonna put on
the stove
493
00:22:07,000 --> 00:22:09,560
and start balancing
those flavours.
494
00:22:09,560 --> 00:22:11,240
Today, is all
about that lemongrass,
495
00:22:11,240 --> 00:22:13,560
so I really want to make sure
that's shining through.
496
00:22:13,560 --> 00:22:15,400
OLAOLU: I have my corn salsa,
497
00:22:15,400 --> 00:22:18,200
and my quesadilla filling
is in the pan.
498
00:22:18,200 --> 00:22:21,160
Hitting the brief
is authentic Mexican,
499
00:22:21,160 --> 00:22:22,520
has corn and tastes good,
500
00:22:22,520 --> 00:22:24,680
so I want to make sure
I get that right.
501
00:22:28,600 --> 00:22:30,920
I'm having such
a good time today.
502
00:22:30,920 --> 00:22:34,240
Like, this is food
that I love to cook.
503
00:22:34,240 --> 00:22:36,840
Mexican flavours
and just, like, beautiful corn.
504
00:22:36,840 --> 00:22:38,240
Think I've got corn in my tooth.
505
00:22:38,240 --> 00:22:39,720
The corn sauce is tasting good.
506
00:22:39,720 --> 00:22:41,000
I'm just balancing it now.
507
00:22:41,000 --> 00:22:43,280
And I want to get it,
like, super-duper smooth,
508
00:22:43,280 --> 00:22:45,280
so I'll pass it through a sieve.
509
00:22:45,280 --> 00:22:47,960
I need to get my scallops
cooked, and then I just need
510
00:22:47,960 --> 00:22:50,160
to, like, give my chilli
salsa macha just a bit of love.
511
00:22:50,160 --> 00:22:52,200
And then I think we're good.
512
00:22:52,200 --> 00:22:54,080
Salsa macha is something
that I came across
513
00:22:54,080 --> 00:22:55,160
in my travels in Mexico,
514
00:22:55,160 --> 00:22:57,360
and I am obsessed with it.
515
00:22:57,360 --> 00:23:00,160
It's got, like, peanuts
and Mexican chilli.
516
00:23:00,160 --> 00:23:01,600
It's so good.
517
00:23:01,600 --> 00:23:03,400
I don't even just put it
on my Mexican dishes.
518
00:23:03,400 --> 00:23:05,440
I put it in, like, nearly
everything.
519
00:23:05,440 --> 00:23:07,160
Like, poke bowl,
add some salsa macha.
520
00:23:07,160 --> 00:23:09,560
Dumplings, add some salsa macha.
It's unreal.
521
00:23:10,760 --> 00:23:12,440
Moment of truth.
522
00:23:15,960 --> 00:23:17,120
(COUGHS)
523
00:23:19,400 --> 00:23:20,560
Yeah. Like...
524
00:23:21,800 --> 00:23:23,040
Oh!
525
00:23:23,040 --> 00:23:24,360
(CHUCKLES)
526
00:23:25,400 --> 00:23:27,320
Oh, wow. You did buckwheat?
Yeah, yeah, yeah.
527
00:23:27,320 --> 00:23:28,400
Yeah, I did buckwheat soba.
528
00:23:28,400 --> 00:23:29,800
Can I have one?
Yeah, sure.
529
00:23:29,800 --> 00:23:31,560
I think they're pretty bounce.
530
00:23:35,520 --> 00:23:38,120
I am making my Japanese dish
for jibu-ni,
531
00:23:38,120 --> 00:23:40,200
and I'm going to hero miso.
532
00:23:40,200 --> 00:23:42,560
So, the broth is very ducky
at the moment,
533
00:23:42,560 --> 00:23:46,360
so I've just added it
to the dashi, made from bonito.
534
00:23:46,360 --> 00:23:48,200
And now I just have to do
a lot of seasoning
535
00:23:48,200 --> 00:23:50,160
and then add in the miso.
536
00:23:50,160 --> 00:23:53,760
I am trying to season this broth
to perfection
537
00:23:53,760 --> 00:23:55,760
because I have
this black apron on.
538
00:23:55,760 --> 00:23:57,440
Go, Em! Nice work, Em.
539
00:23:57,440 --> 00:23:59,040
Miso happy! (CLAPS)
540
00:23:59,040 --> 00:24:00,720
And I'm spooning tablespoons,
541
00:24:00,720 --> 00:24:04,440
and slowly incorporating
my miso into my combined stock.
542
00:24:05,640 --> 00:24:07,040
I really need to make sure
543
00:24:07,040 --> 00:24:10,360
that this broth delivers them
to Japan.
544
00:24:12,840 --> 00:24:14,280
Bring it together.
545
00:24:14,280 --> 00:24:15,920
Ten minutes to go!
546
00:24:15,920 --> 00:24:18,680
(CHEERING AND APPLAUSE)
GRACE: Push, guys!
547
00:24:18,680 --> 00:24:20,800
CASPER: Let's go, guys!
Let's go, guys!
548
00:24:20,800 --> 00:24:22,680
Let's go guys!
Faster!
549
00:24:24,120 --> 00:24:27,920
ALYONA: You've got this.
Yeah, Oalalu! Woo!
550
00:24:27,920 --> 00:24:30,120
Keep tasting everything, guys.
551
00:24:35,880 --> 00:24:37,600
LYDIA: It's not quite there yet.
552
00:24:37,600 --> 00:24:39,800
I'm at the mercy
of the rice grain again.
553
00:24:39,800 --> 00:24:40,920
(CHUCKLES)
554
00:24:42,920 --> 00:24:44,720
KANIKA: How much time
do we have?
555
00:24:44,720 --> 00:24:46,240
Not long.
556
00:24:46,240 --> 00:24:48,760
I look up at the clock,
and I'm like, "Oh, my God."
557
00:24:48,760 --> 00:24:50,280
I've lost the track of time.
558
00:24:50,280 --> 00:24:52,840
I just need to roll my tortillas
559
00:24:52,840 --> 00:24:56,640
and just need to fry
my prawns in the sauce.
560
00:24:56,640 --> 00:24:59,760
I've got my prawns marinated
for my prawn tacos
561
00:24:59,760 --> 00:25:01,160
with corn three ways.
562
00:25:01,160 --> 00:25:03,640
I've got my fresh salsa.
563
00:25:03,640 --> 00:25:05,120
I've got my smoked salsa.
564
00:25:06,120 --> 00:25:08,400
And I've got
my marinated onions.
565
00:25:10,880 --> 00:25:13,520
But I haven't even
started my tortillas.
566
00:25:16,120 --> 00:25:18,280
And I start rolling
my tortillas.
567
00:25:23,520 --> 00:25:26,400
Oh, my God,
it's not coming together.
568
00:25:26,400 --> 00:25:27,840
It's not working.
569
00:25:29,320 --> 00:25:30,360
Oh, my God.
570
00:25:33,080 --> 00:25:35,640
Oh, no. No. No.
571
00:25:35,640 --> 00:25:39,040
OK, guys, five minutes to go!
572
00:25:39,040 --> 00:25:40,960
Home stretch, everybody!
Push it, push it!
573
00:25:40,960 --> 00:25:42,080
Come on.
574
00:25:42,080 --> 00:25:44,440
KANIKA: I've started
to really panic.
575
00:25:44,440 --> 00:25:46,360
I can't serve a taco
without a taco.
576
00:25:49,120 --> 00:25:50,920
It's not...
577
00:25:50,920 --> 00:25:52,480
It's not coming together.
578
00:25:53,520 --> 00:25:54,640
Oh.
579
00:25:55,960 --> 00:25:57,600
Oh, no.
You got this, Kanika. Breathe.
580
00:25:57,600 --> 00:25:59,280
Let's go, Kanika.
Breathe.
581
00:26:00,440 --> 00:26:03,200
I'm gone, I'm gone,
I'm gone, I'm gone.
582
00:26:03,200 --> 00:26:04,360
I'm gone.
583
00:26:13,280 --> 00:26:15,040
Now is not the time for doubt.
584
00:26:15,040 --> 00:26:17,000
You've only got
three minutes to go!
585
00:26:17,000 --> 00:26:19,600
GRACE: Three minutes, guys.
Come on.
586
00:26:19,600 --> 00:26:21,560
Push, guys, push!
587
00:26:21,560 --> 00:26:24,960
MIIN: Get it on the plate!
Get it on the plate!
588
00:26:24,960 --> 00:26:27,200
(GASPS) They look beautiful,
Pat.
589
00:26:27,200 --> 00:26:29,040
(LAUGHS)
590
00:26:29,040 --> 00:26:30,240
PAT: I believe I have celebrated
591
00:26:30,240 --> 00:26:32,280
the main component of the dish,
today being tomatoes.
592
00:26:32,280 --> 00:26:35,000
I've got the beautiful
dressed tomatoes on the plate.
593
00:26:36,240 --> 00:26:38,600
But the big moment will be
when the tomato water
594
00:26:38,600 --> 00:26:40,040
is poured onto the tortellini.
595
00:26:40,040 --> 00:26:41,520
Yeah, I'm really happy.
596
00:26:41,520 --> 00:26:43,400
I've just got
to bring it together.
597
00:26:43,400 --> 00:26:44,680
When the judges taste my dish,
598
00:26:44,680 --> 00:26:47,040
I'm really hoping
that they get that beautiful,
599
00:26:47,040 --> 00:26:49,360
fresh, vibrant tomato flavour.
600
00:26:49,360 --> 00:26:50,960
It's sweet and tangy.
601
00:26:50,960 --> 00:26:53,120
And then,
as that starts to dissipate,
602
00:26:53,120 --> 00:26:55,240
they'll taste the basil,
which will come through
603
00:26:55,240 --> 00:26:56,840
in the fat of the oil.
604
00:26:56,840 --> 00:26:58,600
Yeah,
I think I've done enough today.
605
00:27:01,800 --> 00:27:04,000
JACKIE: Japanese cakes are
traditionally very beautiful.
606
00:27:04,000 --> 00:27:05,840
CASPER: Oh, Jackie, good piping.
607
00:27:05,840 --> 00:27:09,400
I'm piping the cake, alternating
between the miso cream
608
00:27:09,400 --> 00:27:10,840
and the pumpkin cream,
609
00:27:10,840 --> 00:27:13,640
and adding dots
of the umeboshi jam as well.
610
00:27:13,640 --> 00:27:15,800
ALYONA: Jackie,
that looks amazing.
611
00:27:15,800 --> 00:27:17,920
I've chosen not
to play my pin today.
612
00:27:19,160 --> 00:27:21,200
I know that my spot
in the competition
613
00:27:21,200 --> 00:27:23,960
and everything
is riding on this cake,
614
00:27:23,960 --> 00:27:26,320
but this is the vision
that I had for the cake...
615
00:27:26,320 --> 00:27:27,640
Oh, my gosh.
616
00:27:27,640 --> 00:27:29,440
.. and so I hope
the judges love it.
617
00:27:32,440 --> 00:27:34,040
LYDIA: OK.
618
00:27:34,040 --> 00:27:35,760
Pull you out.
619
00:27:35,760 --> 00:27:37,200
My biggest concern was whether
620
00:27:37,200 --> 00:27:39,280
the rice is going
to cook in time,
621
00:27:39,280 --> 00:27:42,280
so I've cooked it
for as long as possible.
622
00:27:42,280 --> 00:27:43,960
Just the top bits are crispy,
623
00:27:43,960 --> 00:27:46,880
so I'm just scraping off
the top bits.
624
00:27:46,880 --> 00:27:49,520
I scrape the charred top off,
625
00:27:49,520 --> 00:27:52,480
just to reveal the more tender
stuffing inside.
626
00:27:52,480 --> 00:27:55,360
And the tahini yoghurt dressing.
627
00:27:55,360 --> 00:27:57,280
OK, I think I'm happy.
628
00:27:57,280 --> 00:27:58,400
Pine nuts.
629
00:27:58,400 --> 00:27:59,640
Oh, my God.
630
00:27:59,640 --> 00:28:01,800
That eggplant is front
and centre on the plate,
631
00:28:01,800 --> 00:28:04,000
with the lamb and rice stuffing.
632
00:28:04,000 --> 00:28:06,800
I just really need it
to be cooked perfectly.
633
00:28:11,000 --> 00:28:13,160
30 seconds left to go!
634
00:28:13,160 --> 00:28:15,320
(CHEERING AND APPLAUSE)
30 seconds, guys. Come on!
635
00:28:15,320 --> 00:28:16,600
You've got this!
636
00:28:16,600 --> 00:28:18,120
Push, push!
637
00:28:18,120 --> 00:28:20,120
Get it on the plate, guys!
638
00:28:20,120 --> 00:28:21,880
Oh, my God.
You've got this, Kanika.
639
00:28:21,880 --> 00:28:24,160
I don't have...
You've got this Kanika.
640
00:28:24,160 --> 00:28:26,480
Get it on the plate.
I don't have my tortillas.
641
00:28:28,960 --> 00:28:31,880
I wanted to do prawn tacos
with corn three ways.
642
00:28:31,880 --> 00:28:33,000
Oh, my God.
643
00:28:33,000 --> 00:28:36,520
I've got two types of corns,
crispy and fresh,
644
00:28:36,520 --> 00:28:38,040
and I've got prawns.
645
00:28:39,720 --> 00:28:41,040
I feel devastated.
646
00:28:41,040 --> 00:28:43,960
I know not having a tortilla
on the plate
647
00:28:43,960 --> 00:28:45,640
might put me in the risk.
648
00:28:48,080 --> 00:28:51,160
We are all said and done,
in ten...
649
00:28:51,160 --> 00:28:53,400
JUDGES: Nine, eight,
650
00:28:53,400 --> 00:28:56,560
seven, six, five,
651
00:28:56,560 --> 00:28:59,640
four, three, two,
652
00:28:59,640 --> 00:29:01,560
one!
That is it!
653
00:29:01,560 --> 00:29:04,440
(CHEERING AND APPLAUSE)
Great work, everyone.
654
00:29:04,440 --> 00:29:06,040
Nice work, guys!
655
00:29:09,480 --> 00:29:11,400
LUKE: Oh, you did amazing.
656
00:29:11,400 --> 00:29:12,880
Well done.
Well done.
657
00:29:14,320 --> 00:29:15,520
Ooh-ah!
658
00:29:15,520 --> 00:29:16,840
(EXHALES HEAVILY)
659
00:29:23,120 --> 00:29:24,400
SOFIA: You chose a cuisine,
660
00:29:24,400 --> 00:29:27,000
and we gave you the ingredient
you had to feature.
661
00:29:28,040 --> 00:29:30,680
On the line is your spot
in the competition.
662
00:29:32,240 --> 00:29:34,840
The first dish we'd like
to taste belongs to...
663
00:29:37,560 --> 00:29:38,800
.. Annabel.
664
00:29:38,800 --> 00:29:40,040
(CHEERING AND APPLAUSE)
665
00:29:48,320 --> 00:29:50,080
Annabel, you had to cook
Mexican.
666
00:29:50,080 --> 00:29:52,120
You had to feature corn.
What have you made?
667
00:29:53,320 --> 00:29:54,920
I have made
some seared scallops...
668
00:29:56,360 --> 00:29:58,520
.. with a corn butter
669
00:29:58,520 --> 00:30:00,480
and a salsa macha.
670
00:30:01,840 --> 00:30:03,040
They look epic.
Oh, yeah.
671
00:30:03,040 --> 00:30:04,240
They look amazing.
Do they?
672
00:30:04,240 --> 00:30:05,880
They look really, really cool.
Thank you.
673
00:30:05,880 --> 00:30:06,880
But...
674
00:30:08,400 --> 00:30:10,680
.. three was a very
interesting choice.
675
00:30:11,800 --> 00:30:13,360
Oh, true!
676
00:30:29,760 --> 00:30:31,200
Dammit, I wish I had
a full one.
677
00:30:31,200 --> 00:30:33,400
Yeah. Or a full seven.
678
00:30:34,800 --> 00:30:36,360
Absolute belter.
679
00:30:38,120 --> 00:30:39,560
You know, that salsa macha,
680
00:30:39,560 --> 00:30:42,960
it's got a beautiful
background of smokiness
681
00:30:42,960 --> 00:30:45,040
from that chipotle powder.
682
00:30:45,040 --> 00:30:47,320
The cook on the scallop -
ripping.
683
00:30:47,320 --> 00:30:49,880
That lovely corn -
that's the thing.
684
00:30:49,880 --> 00:30:51,880
Because the corn
and the salsa macha just
685
00:30:51,880 --> 00:30:54,160
play so well against each other.
686
00:30:54,160 --> 00:30:55,600
And then you brighten it up
687
00:30:55,600 --> 00:30:57,240
with a squeeze of lime
and some coriander.
688
00:30:58,280 --> 00:31:00,440
Thoughtful, thoughtful cooking -
689
00:31:00,440 --> 00:31:02,240
that'll get you a long way
in this competition.
690
00:31:02,240 --> 00:31:03,760
Thank you.
691
00:31:03,760 --> 00:31:06,760
I am so intrigued
by the flavours you've used,
692
00:31:06,760 --> 00:31:09,800
because there is just something
going on
693
00:31:09,800 --> 00:31:12,920
with the use of the corn
and the chillies
694
00:31:12,920 --> 00:31:14,360
and the scallops.
695
00:31:15,920 --> 00:31:17,320
I don't know, there's just
696
00:31:17,320 --> 00:31:19,160
something that's alchemy
going on there.
697
00:31:20,160 --> 00:31:21,960
I don't care what you've done.
698
00:31:21,960 --> 00:31:23,760
It's just bloody delicious.
(CHUCKLES)
699
00:31:23,760 --> 00:31:25,240
Thank you. Thanks, guys.
700
00:31:25,240 --> 00:31:27,240
(CHEERING AND APPLAUSE)
701
00:31:28,320 --> 00:31:30,440
PETRO: You are a force.
Oh, my God.
702
00:31:30,440 --> 00:31:32,000
Well done.
Well done.
703
00:31:32,000 --> 00:31:33,080
Thank you.
704
00:31:33,080 --> 00:31:35,880
Next dish we'd like to taste
belongs to Pat.
705
00:31:35,880 --> 00:31:37,120
(CHEERING AND APPLAUSE)
706
00:31:41,200 --> 00:31:42,520
Oh, pretty!
Ooh.
707
00:31:43,880 --> 00:31:45,560
Oh, wow, the colour!
708
00:31:45,560 --> 00:31:46,840
Oh, my Lord.
709
00:31:47,880 --> 00:31:49,360
G'day, Pat.
Hey, mate.
710
00:31:49,360 --> 00:31:50,720
How are you?
Good.
711
00:31:50,720 --> 00:31:52,560
Um, Italian, obviously.
Yes.
712
00:31:52,560 --> 00:31:53,720
What did you go with?
713
00:31:54,800 --> 00:31:57,440
So, I've gone with tortellini,
714
00:31:57,440 --> 00:31:59,560
which is filled
with cavolo nero, pine nuts
715
00:31:59,560 --> 00:32:00,760
and ricotta.
716
00:32:01,840 --> 00:32:05,720
I've got a tomato water
and a basil oil.
717
00:32:05,720 --> 00:32:07,800
Nice. Very fancy!
718
00:32:07,800 --> 00:32:08,920
(CHUCKLES)
719
00:32:08,920 --> 00:32:11,520
That looks an absolute
picture, Pat.
720
00:32:30,680 --> 00:32:31,800
JEAN-CHRISTOPHE: Pat...
721
00:32:32,960 --> 00:32:35,520
.. this is an amazing job.
722
00:32:35,520 --> 00:32:37,200
Thank you.
723
00:32:37,200 --> 00:32:40,320
To turn tomatoes to a liquid,
724
00:32:40,320 --> 00:32:43,520
a consomme, who is so clear -
725
00:32:43,520 --> 00:32:45,480
well done.
726
00:32:45,480 --> 00:32:49,920
The transparency, the clarity
of your liquid is just perfect.
727
00:32:49,920 --> 00:32:52,160
It's sweet. It's well-seasoned.
728
00:32:52,160 --> 00:32:56,240
Tastes so impeccably lovely.
729
00:32:56,240 --> 00:32:57,720
There's so much technique
in that.
730
00:32:57,720 --> 00:32:59,000
It's your pasta work.
731
00:32:59,000 --> 00:33:02,000
It's the clarity and the flavour
of that consomme. It's your oil.
732
00:33:02,000 --> 00:33:04,800
And for me, it's also
those little peeled tomatoes.
733
00:33:04,800 --> 00:33:05,920
I just love them.
734
00:33:05,920 --> 00:33:08,920
They were so supple
and kind of floral,
735
00:33:08,920 --> 00:33:10,240
and they just, you know,
736
00:33:10,240 --> 00:33:12,000
added a whole new dimension
to that dish for me.
737
00:33:12,000 --> 00:33:13,360
Thanks, guys.
ANDY: Well done.
738
00:33:13,360 --> 00:33:15,200
(CHEERING AND APPLAUSE)
739
00:33:17,120 --> 00:33:19,600
Ah, he deserved that.
That is so yum.
740
00:33:19,600 --> 00:33:21,560
Smashed it, mate. Well done.
Thank you.
741
00:33:21,560 --> 00:33:23,240
Petro.
742
00:33:23,240 --> 00:33:24,480
(CHEERING AND APPLAUSE)
743
00:33:26,440 --> 00:33:28,160
You had to feature eggplant
because you chose Lebanon.
744
00:33:28,160 --> 00:33:31,760
PETRO: I've made a loaded
Lebanese dip platter.
745
00:33:32,800 --> 00:33:35,560
For me, Lebanese really does
shine with texture,
746
00:33:35,560 --> 00:33:36,880
colour and flavour.
747
00:33:36,880 --> 00:33:39,520
And the bread, mate?
The bread is absolutely ripping.
748
00:33:39,520 --> 00:33:40,880
Thank you so much.
749
00:33:40,880 --> 00:33:43,680
Dot.
Today I've made a ricotta,
750
00:33:43,680 --> 00:33:46,600
spinach, and basil agnolotti
751
00:33:46,600 --> 00:33:50,040
with an nduja and tomato sauce.
752
00:33:51,160 --> 00:33:53,960
The tomatoes shows very well
in your dish,
753
00:33:53,960 --> 00:33:55,240
which is quite special.
754
00:33:55,240 --> 00:33:58,040
I love your little pinch parcel
of pasta, stuffed
755
00:33:58,040 --> 00:34:00,600
with this ricotta, spinach.
756
00:34:00,600 --> 00:34:02,320
I can't fault it.
757
00:34:03,640 --> 00:34:05,640
Aaron.
758
00:34:05,640 --> 00:34:09,120
AARON: So I've made a crispy
lemongrass chicken thigh.
759
00:34:11,240 --> 00:34:13,840
Aaron, for me, the chicken
is cooked perfectly.
760
00:34:13,840 --> 00:34:16,080
The sauce is so beautifully
balanced,
761
00:34:16,080 --> 00:34:17,960
and it does make me think
of Vietnam, for sure.
762
00:34:17,960 --> 00:34:19,440
Thank you.
763
00:34:19,440 --> 00:34:20,920
Vinnie Gibaldi.
764
00:34:20,920 --> 00:34:22,480
(CHEERING AND APPLAUSE)
765
00:34:22,480 --> 00:34:24,680
VINNIE: I've made a ricotta
and basil ravioli
766
00:34:24,680 --> 00:34:28,200
with a roasted
cherry tomato sauce.
767
00:34:31,760 --> 00:34:33,200
Vinnie...
768
00:34:34,960 --> 00:34:36,480
..you're not going
back home tonight.
769
00:34:38,880 --> 00:34:42,680
It is de-li-ciousss!
770
00:34:42,680 --> 00:34:44,200
Thank you.
771
00:34:44,200 --> 00:34:47,080
Yeah, that sauce -
just want to rub it on myself.
772
00:34:47,080 --> 00:34:48,880
(POH GASPS)
(LAUGHTER)
773
00:34:51,080 --> 00:34:53,280
Lydia, we'd love
to taste your dish next.
774
00:34:53,280 --> 00:34:54,520
(CHEERING AND APPLAUSE)
775
00:34:56,040 --> 00:34:57,680
I look at my dish, and...
(SIGHS)
776
00:34:57,680 --> 00:35:00,320
I know this dish tastes good...
777
00:35:02,080 --> 00:35:05,120
.. but just listening to
all that positive feedback,
778
00:35:05,120 --> 00:35:06,360
I'm worried.
779
00:35:07,520 --> 00:35:10,680
I really need the rice
and the eggplant
780
00:35:10,680 --> 00:35:12,720
to be perfectly cooked.
781
00:35:12,720 --> 00:35:14,400
I'm freaking out.
782
00:35:24,080 --> 00:35:27,320
You chose Lebanon,
and you got eggplant,
783
00:35:27,320 --> 00:35:28,560
so tell us what you've made.
784
00:35:28,560 --> 00:35:30,640
I stuffed the eggplant...
Mm-hm.
785
00:35:31,720 --> 00:35:34,160
.. with some lamb
and rice mixture...
786
00:35:35,320 --> 00:35:38,120
.. tahini yoghurt sauce
for brightness,
787
00:35:38,120 --> 00:35:41,960
and the pine nuts cooked
in the ghee.
788
00:35:41,960 --> 00:35:43,480
Lydia, that looks stunning.
789
00:35:43,480 --> 00:35:45,160
Yeah, it's like
a real face-planter.
790
00:35:45,160 --> 00:35:46,560
Yeah.
Just want to...
791
00:36:03,920 --> 00:36:05,080
Lydia...
792
00:36:06,560 --> 00:36:08,320
.. this is magnificent.
793
00:36:09,800 --> 00:36:12,040
You cooked the eggplant
beautifully.
794
00:36:12,040 --> 00:36:14,280
You've taken us to Lebanon,
for sure.
795
00:36:14,280 --> 00:36:16,800
The thing that I love
the most on this dish
796
00:36:16,800 --> 00:36:19,320
is those pine nuts in the ghee
797
00:36:19,320 --> 00:36:20,840
because they're so buttery,
798
00:36:20,840 --> 00:36:22,680
and then the eggplants
are really silky.
799
00:36:22,680 --> 00:36:25,000
There's something
about those textures
800
00:36:25,000 --> 00:36:28,520
coming together
that is just so seamless.
801
00:36:28,520 --> 00:36:29,760
Well done.
802
00:36:29,760 --> 00:36:31,360
It's... It's just gorgeous.
803
00:36:31,360 --> 00:36:32,680
Thank you.
804
00:36:32,680 --> 00:36:34,600
Lydia,
805
00:36:34,600 --> 00:36:37,800
it is a fan-tas-tic dish.
806
00:36:39,800 --> 00:36:41,040
The mince...
807
00:36:42,280 --> 00:36:43,960
.. the rice, the depths.
808
00:36:45,400 --> 00:36:46,480
Thank you so much.
809
00:36:46,480 --> 00:36:48,320
Thank you. Thank you.
Thank you.
810
00:36:48,320 --> 00:36:51,280
I'm not sure what your method
was, but remember it.
811
00:36:51,280 --> 00:36:52,320
OK.
812
00:36:52,320 --> 00:36:54,280
Because we want to eat more food
like this.
813
00:36:54,280 --> 00:36:56,160
OK. Thank you so much.
ANDY: Nice one.
814
00:36:56,160 --> 00:36:58,200
JEAN-CHRISTOPHE: Well done,
well done.
815
00:36:58,200 --> 00:36:59,440
(CHEERING AND APPLAUSE)
816
00:36:59,440 --> 00:37:00,760
Ah, ha, ha!
817
00:37:00,760 --> 00:37:03,440
We'd love to taste
your dish next, Emily.
818
00:37:03,440 --> 00:37:05,240
(CHEERING AND APPLAUSE)
819
00:37:07,560 --> 00:37:09,240
EMILY: I'm looking down
at my dish -
820
00:37:09,240 --> 00:37:11,520
it looks absolutely exquisite.
821
00:37:13,080 --> 00:37:15,480
I hope that I have made
822
00:37:15,480 --> 00:37:18,360
any jibu-ni chef in Japan proud,
823
00:37:18,360 --> 00:37:22,480
even though I did slightly
modernise this with the miso.
824
00:37:22,480 --> 00:37:24,760
(GASPS) Wow!
825
00:37:27,280 --> 00:37:28,520
(WHISPERS) Shotgun.
826
00:37:28,520 --> 00:37:30,680
Obviously you chose Japan,
and you got miso.
827
00:37:30,680 --> 00:37:32,120
Yes, I did.
828
00:37:33,240 --> 00:37:37,720
So, I made jibu-ni, which is
kind of, like, a duck dish.
829
00:37:38,880 --> 00:37:41,200
So, the focus is usually
on the broth...
830
00:37:42,680 --> 00:37:45,840
..so I thought it would
be a good way to showcase miso.
831
00:38:05,040 --> 00:38:06,280
Emily...
832
00:38:08,520 --> 00:38:11,560
..I love everything
on this plate.
833
00:38:13,200 --> 00:38:16,280
Your broth has just got
so much depth to it.
834
00:38:16,280 --> 00:38:19,600
And the way you've
so sensitively used that miso,
835
00:38:19,600 --> 00:38:20,760
so subtly,
836
00:38:20,760 --> 00:38:23,080
that it's got this kind
of fruitiness
837
00:38:23,080 --> 00:38:25,240
that is just so lovely.
838
00:38:25,240 --> 00:38:27,040
I'm totally in Japan.
839
00:38:27,040 --> 00:38:29,600
I think you've done
a brilliant job.
840
00:38:29,600 --> 00:38:32,400
Emily, these noodles
are bouncier than Beyonce.
841
00:38:32,400 --> 00:38:34,440
(LAUGHTER)
842
00:38:34,440 --> 00:38:36,120
They're amazing.
843
00:38:36,120 --> 00:38:37,440
And I love that you chose
844
00:38:37,440 --> 00:38:39,920
to make them out of buckwheat
as well. That is not easy.
845
00:38:41,160 --> 00:38:43,160
Far out, man -
that's good cooking!
846
00:38:43,160 --> 00:38:44,720
Well done.
847
00:38:44,720 --> 00:38:46,240
(CHEERING AND APPLAUSE)
848
00:38:46,240 --> 00:38:47,840
Thank you so much.
849
00:38:52,360 --> 00:38:53,600
You smashed it.
850
00:38:53,600 --> 00:38:55,360
Next up, Kanika.
851
00:38:55,360 --> 00:38:56,600
(CHEERING AND APPLAUSE)
852
00:39:00,680 --> 00:39:02,480
I'm feeling really nervous.
853
00:39:05,160 --> 00:39:07,640
The tortillas are missing.
854
00:39:07,640 --> 00:39:09,920
I'm just hoping
that all the elements
855
00:39:09,920 --> 00:39:12,840
that I've got on plate
are perfect.
856
00:39:12,840 --> 00:39:15,400
Kanika, you had to cook
a Mexican dish.
857
00:39:15,400 --> 00:39:16,800
You had to feature corn.
858
00:39:16,800 --> 00:39:18,320
What have you cooked?
859
00:39:18,320 --> 00:39:22,520
Today, I've made prawns
with corn two ways.
860
00:39:22,520 --> 00:39:26,360
So, I did fried corns
with chipotle sauce,
861
00:39:26,360 --> 00:39:28,680
and I did fresh corns.
862
00:39:28,680 --> 00:39:31,080
And there were meant
to be tortillas, am I right?
863
00:39:31,080 --> 00:39:32,480
Yes.
864
00:39:33,560 --> 00:39:35,520
So, time was not your friend?
Yes.
865
00:39:36,960 --> 00:39:38,840
Are you a bit worried?
866
00:39:38,840 --> 00:39:41,080
I am a little worried.
867
00:39:58,800 --> 00:40:00,040
Kanika, um...
868
00:40:01,280 --> 00:40:03,400
.. the sauce, it's interesting.
869
00:40:03,400 --> 00:40:05,360
It doesn't scream Mexican to me.
870
00:40:05,360 --> 00:40:07,480
It's quite one-note.
871
00:40:07,480 --> 00:40:09,560
And in Mexican cuisine,
872
00:40:09,560 --> 00:40:11,840
that's the last thing
that sauces are.
873
00:40:11,840 --> 00:40:15,000
The two corn, for me, it just
feels like there's not
874
00:40:15,000 --> 00:40:16,760
enough difference.
875
00:40:16,760 --> 00:40:18,800
I feel like you just should
have focused on one
876
00:40:18,800 --> 00:40:21,920
and made it
the best possible version.
877
00:40:21,920 --> 00:40:26,480
Your want to really nail this
878
00:40:26,480 --> 00:40:28,720
has forced you to do
so many different elements,
879
00:40:28,720 --> 00:40:30,800
and, unfortunately,
every single one of them
880
00:40:30,800 --> 00:40:32,080
has kind of suffered.
881
00:40:34,160 --> 00:40:36,720
Yeah, it's a really,
really hard one, Kanika,
882
00:40:36,720 --> 00:40:38,480
because we know
that you're adept
883
00:40:38,480 --> 00:40:40,240
at putting up multiple dishes...
884
00:40:42,240 --> 00:40:44,240
.. and doing all of them
really well.
885
00:40:44,240 --> 00:40:45,600
We've seen that for you.
886
00:40:45,600 --> 00:40:48,880
But today the challenge was,
you know, take us to Mexico.
887
00:40:48,880 --> 00:40:50,680
And you didn't
get the tortillas up.
888
00:40:52,880 --> 00:40:54,240
So, we're just going
to have to see
889
00:40:54,240 --> 00:40:55,560
how everybody else cooks today.
890
00:40:55,560 --> 00:40:57,120
Thank you so much.
Thanks, Kanika.
891
00:40:57,120 --> 00:40:58,840
(APPLAUSE)
892
00:41:00,840 --> 00:41:02,720
I feel devastated.
893
00:41:02,720 --> 00:41:04,320
I feel like...
894
00:41:05,480 --> 00:41:07,040
.."You went too ambitious."
895
00:41:10,080 --> 00:41:11,960
Today was not a day for it.
896
00:41:14,080 --> 00:41:15,880
I just don't want
to go home today.
897
00:41:17,440 --> 00:41:19,480
Next dish we'd like to taste
is Olaolu.
898
00:41:19,480 --> 00:41:20,720
(CHEERING AND APPLAUSE)
899
00:41:21,720 --> 00:41:24,040
You picked Mexico,
with corn as the ingredient.
900
00:41:24,040 --> 00:41:25,160
And what have you made?
901
00:41:25,160 --> 00:41:28,040
OLAOLU: I've made
some beef quesadillas
902
00:41:28,040 --> 00:41:29,960
with a charred-corn herby salsa.
903
00:41:32,040 --> 00:41:36,440
Olaolu, I wouldn't say it is,
like, overwhelmingly Mexican.
904
00:41:36,440 --> 00:41:40,640
The corn is, for me,
where this dish falls down.
905
00:41:40,640 --> 00:41:44,400
It's overcooked, so it's become,
like, really chewy.
906
00:41:44,400 --> 00:41:47,800
It's lost that kind of
brightness, sweetness.
907
00:41:47,800 --> 00:41:49,720
Thank you.
908
00:41:49,720 --> 00:41:51,760
Time to call down Jack.
909
00:41:51,760 --> 00:41:53,920
You've chosen Italian.
910
00:41:53,920 --> 00:41:56,720
You featured tomatoes.
911
00:41:56,720 --> 00:41:58,760
JACK: So, I've done
a seafood spaghetti,
912
00:41:58,760 --> 00:42:00,320
and just a pipi
and mussel sauce.
913
00:42:02,040 --> 00:42:06,040
JEAN-CHRISTOPHE: Your dish
is very well executed.
914
00:42:06,040 --> 00:42:07,600
Now, the tomato...
915
00:42:08,560 --> 00:42:10,280
.. they're not dominant
in your dish.
916
00:42:10,280 --> 00:42:11,640
OK. No worries.
917
00:42:11,640 --> 00:42:12,840
Lucy, you're next.
918
00:42:14,200 --> 00:42:15,760
So, Lucy, you picked Vietnam.
919
00:42:15,760 --> 00:42:17,680
What have you made?
920
00:42:17,680 --> 00:42:19,880
LUCY: I've made
a beef and lemongrass
921
00:42:19,880 --> 00:42:21,080
Vietnamese noodle soup.
922
00:42:24,160 --> 00:42:27,440
Lucy, the broth
is absolutely delicious.
923
00:42:28,880 --> 00:42:31,880
The lemongrass is there,
but it is so subtle.
924
00:42:33,440 --> 00:42:35,760
Take us to Mexico, Hannah.
925
00:42:35,760 --> 00:42:39,120
I made you pork and corn taco
926
00:42:39,120 --> 00:42:41,120
with a crema.
927
00:42:43,040 --> 00:42:44,240
SOFIA: I think your tortillas
are great.
928
00:42:44,240 --> 00:42:46,080
Your meat's got some
nice flavour to it, the pork,
929
00:42:46,080 --> 00:42:48,680
but the thing that I'm missing
to take me to Mexico here
930
00:42:48,680 --> 00:42:50,000
is some heat.
931
00:42:51,320 --> 00:42:52,320
Luke.
932
00:42:53,400 --> 00:42:55,160
Picked Mexico.
933
00:42:55,160 --> 00:42:59,280
LUKE: I did birria tacos
with a corn salsa.
934
00:43:02,040 --> 00:43:05,040
Birria - I thought the filling
was delicious.
935
00:43:05,040 --> 00:43:07,000
You know, I love
that braised short rib.
936
00:43:07,000 --> 00:43:10,160
The corn and pineapple salsa -
loved.
937
00:43:10,160 --> 00:43:11,680
I just think you could have
probably gone
938
00:43:11,680 --> 00:43:13,280
a little bit heavier
on the corn,
939
00:43:13,280 --> 00:43:15,080
just because that's what
we're trying to feature today.
940
00:43:15,080 --> 00:43:17,600
But I did like the combo
of the pineapple corn.
941
00:43:17,600 --> 00:43:19,960
OK, next one, Jackie, please.
942
00:43:19,960 --> 00:43:22,040
(CHEERING AND APPLAUSE)
943
00:43:22,040 --> 00:43:24,720
JACKIE: I'm feeling good.
I'm glad I backed myself today,
944
00:43:24,720 --> 00:43:27,320
and I didn't play the pin.
945
00:43:27,320 --> 00:43:28,920
This is the vision
that I had for the cake,
946
00:43:28,920 --> 00:43:31,680
and I hope the judges love it.
947
00:43:31,680 --> 00:43:33,640
Pretty.
948
00:43:33,640 --> 00:43:37,520
Jackie, you've chosen Japan,
949
00:43:37,520 --> 00:43:40,720
and your feature ingredient
was miso.
950
00:43:40,720 --> 00:43:42,440
What have you made?
951
00:43:42,440 --> 00:43:45,360
Today, I've made
a miso and pumpkin cake.
952
00:43:47,920 --> 00:43:50,040
Is this dish good enough
953
00:43:50,040 --> 00:43:51,720
to keep your spot
in the competition?
954
00:43:53,000 --> 00:43:55,720
Yeah, I hope so.
Let's find out.
955
00:43:57,920 --> 00:43:59,200
SOFIA: Come on, guys.
956
00:44:19,800 --> 00:44:21,440
Jackie...
957
00:44:25,320 --> 00:44:27,160
..I'm afraid to say, but I think
958
00:44:27,160 --> 00:44:29,360
you should have played
your pin today.
959
00:44:43,000 --> 00:44:44,440
Jackie...
960
00:44:45,480 --> 00:44:47,200
..I'm afraid to say, but I think
961
00:44:47,200 --> 00:44:50,080
you should have played
your pin today.
962
00:44:51,920 --> 00:44:55,720
What I like about your dish
is the gel on the top.
963
00:44:55,720 --> 00:44:57,240
Say the name again.
Umeboshi.
964
00:44:57,240 --> 00:44:59,920
That's right. That's fabulous.
965
00:45:01,640 --> 00:45:04,280
But because the cake
is so sweet,
966
00:45:04,280 --> 00:45:06,880
I can't get, really,
of the miso effect.
967
00:45:07,920 --> 00:45:09,400
And I think your pumpkin
968
00:45:09,400 --> 00:45:11,880
is not really getting on
with the cream.
969
00:45:14,160 --> 00:45:16,480
So, basically speaking,
970
00:45:16,480 --> 00:45:18,400
do I like it?
971
00:45:18,400 --> 00:45:19,720
No.
972
00:45:23,000 --> 00:45:25,400
Jackie, I think you started off
with a really good idea,
973
00:45:25,400 --> 00:45:27,480
and you might have gotten
a little bit transfixed by it.
974
00:45:27,480 --> 00:45:28,880
Yeah.
975
00:45:30,160 --> 00:45:34,280
The actual sponge itself,
I think, is fluffy and light.
976
00:45:36,000 --> 00:45:39,080
But the... the miso cream
is... is a problem.
977
00:45:40,560 --> 00:45:42,760
It's... it's actually not
that miso-y.
978
00:45:43,840 --> 00:45:46,560
Mate, I must have had
a totally different cake.
979
00:45:48,560 --> 00:45:49,760
I got so much miso.
980
00:45:49,760 --> 00:45:51,880
So it's so strange that...
981
00:45:51,880 --> 00:45:55,440
'Cause I was like,
"Wow, this is, like, so salty."
982
00:45:55,440 --> 00:45:57,680
Must have just been
the construction of the cake
983
00:45:57,680 --> 00:45:59,680
because I got the miso half,
you got the pumpkin half.
984
00:45:59,680 --> 00:46:01,560
Yeah.
You could be vulnerable today,
985
00:46:01,560 --> 00:46:03,360
Jackie, with this one.
Yeah.
986
00:46:03,360 --> 00:46:05,160
No, thank you for the feedback.
987
00:46:05,160 --> 00:46:07,080
Thanks, Jackie.
Thank you.
988
00:46:07,080 --> 00:46:08,200
I'm pretty disappointed.
989
00:46:09,440 --> 00:46:11,760
I really want to back myself,
990
00:46:11,760 --> 00:46:15,840
and I think it just didn't quite
get to where I wanted it to be.
991
00:46:17,080 --> 00:46:18,160
I'm definitely worried
992
00:46:18,160 --> 00:46:20,280
that I could be the one
going home today.
993
00:46:20,280 --> 00:46:22,520
And, yeah, I...
994
00:46:22,520 --> 00:46:24,160
Yeah, I don't know
where I stand.
995
00:46:29,200 --> 00:46:33,000
Today, we asked you to take us
on a trip around the world,
996
00:46:33,000 --> 00:46:35,320
and feature a defining
ingredient
997
00:46:35,320 --> 00:46:37,400
from one of five countries.
998
00:46:38,520 --> 00:46:40,160
Let's start with the positives.
999
00:46:41,680 --> 00:46:44,480
Four dishes truly
transported us.
1000
00:46:46,320 --> 00:46:48,000
And those dishes
were cooked by...
1001
00:46:49,280 --> 00:46:51,320
.. Emily...
(CHEERING AND APPLAUSE)
1002
00:46:54,760 --> 00:46:56,400
.. Annabel...
1003
00:46:56,400 --> 00:46:58,040
(CHEERING AND APPLAUSE)
1004
00:46:59,880 --> 00:47:01,600
.. Lydia...
1005
00:47:01,600 --> 00:47:03,400
(CHEERING AND APPLAUSE)
1006
00:47:05,240 --> 00:47:07,440
.. and Pat.
1007
00:47:07,440 --> 00:47:09,080
(CHEERING AND APPLAUSE)
1008
00:47:12,680 --> 00:47:15,520
All four of your dishes
were worth travelling for.
1009
00:47:15,520 --> 00:47:17,720
Congratulations.
You're not going anywhere.
1010
00:47:19,440 --> 00:47:21,160
Impressive dishes aside,
1011
00:47:21,160 --> 00:47:22,840
it's an elimination day.
1012
00:47:28,800 --> 00:47:31,160
If I call your name,
please step forward.
1013
00:47:32,720 --> 00:47:34,200
Olaolu.
1014
00:47:34,200 --> 00:47:35,600
Sorry.
1015
00:47:39,880 --> 00:47:41,040
Kanika.
1016
00:47:47,240 --> 00:47:48,480
Jackie.
1017
00:47:54,640 --> 00:47:57,640
Ultimately, it came down
to the dish
1018
00:47:57,640 --> 00:47:59,840
that had the most flaws.
1019
00:48:01,760 --> 00:48:04,240
Cook going home today is...
1020
00:48:08,040 --> 00:48:09,560
.. Kanika.
1021
00:48:15,320 --> 00:48:16,880
JEAN-CHRISTOPHE: Kanika,
1022
00:48:16,880 --> 00:48:19,880
eliminations are hard.
1023
00:48:19,880 --> 00:48:22,120
Please promise us...
1024
00:48:23,120 --> 00:48:27,120
.. that you will continue
your journey after you leave.
1025
00:48:29,040 --> 00:48:30,400
I will.
1026
00:48:30,400 --> 00:48:33,680
What did you love, being here
in the MasterChef kitchen?
1027
00:48:33,680 --> 00:48:35,800
Everything.
1028
00:48:35,800 --> 00:48:37,160
These people.
1029
00:48:38,840 --> 00:48:40,320
You guys.
1030
00:48:40,320 --> 00:48:42,040
Please don't give up.
1031
00:48:43,120 --> 00:48:46,560
But for now, sadly,
it's time to say goodbye.
1032
00:48:47,560 --> 00:48:48,560
Thank you.
1033
00:48:48,560 --> 00:48:49,920
Oh, my God.
1034
00:48:52,080 --> 00:48:54,040
It's just been
an incredible journey.
1035
00:48:55,840 --> 00:48:59,720
So much exposure to the world
of the food.
1036
00:48:59,720 --> 00:49:02,720
Give it up for Kanika,
everybody!
1037
00:49:04,440 --> 00:49:06,760
This is not the last time
you're seeing me.
1038
00:49:06,760 --> 00:49:08,280
I'm not gonna stop here.
1039
00:49:08,280 --> 00:49:09,760
ANNOUNCER: Tomorrow night,
1040
00:49:09,760 --> 00:49:12,960
the world
is at their fingertips,
1041
00:49:12,960 --> 00:49:15,880
with an international
invention test
1042
00:49:15,880 --> 00:49:19,640
where fusion is the destination.
1043
00:49:19,640 --> 00:49:21,080
LUCY: Fusion sounds really scary
1044
00:49:21,080 --> 00:49:22,960
because you're blending
1045
00:49:22,960 --> 00:49:24,520
two countries together,
1046
00:49:24,520 --> 00:49:26,320
and it needs
to be balanced and work.
1047
00:49:26,320 --> 00:49:28,440
This is a fusion challenge,
1048
00:49:28,440 --> 00:49:30,320
not a confusion challenge.
1049
00:49:30,320 --> 00:49:32,040
So what in the world
1050
00:49:32,040 --> 00:49:33,160
are they making?
1051
00:49:33,160 --> 00:49:34,160
Whoa!
1052
00:49:34,160 --> 00:49:35,400
Oh, my gosh.
Dear Lord!
1053
00:49:35,400 --> 00:49:37,320
Far out.
Keep it together.
1054
00:49:37,320 --> 00:49:38,520
It's either a match
made in heaven
1055
00:49:38,520 --> 00:49:40,640
or it's gonna
be an absolute disaster.
1056
00:49:44,480 --> 00:49:46,480
Captions by Red Bee Media
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