All language subtitles for MasterChef.US.S16E13.1080p.HEVC.x265-MeGusta

Previously on "MasterChef:
Global Gauntlet"...

Nick DiGiovanni!

I'd like to offer the winner of tonight's
challenge a collaboration with me.

- Oh, man.
- We've got a social media mystery box challenge.

I'm going to be making
a squid ink ravioli.

It's inspired by Mount Etna,
the volcano in Sicily.

- Wow.
- You're cooking like a pro.

- Next up, Jaime.
- Visually, it definitely has that wow factor.

- Congratulations goes to Julia.
- Whoo!

I made it! I'm in the
top ten of "MasterChef."

Foo, the only chance this dish
has got of going viral is if I was blind.

- Maria.
- On that viral aspect, it did miss the mark.

One of you is leaving
the competition.

Maria, say goodbye.

Tonight...

This place is crazy!

The top ten kicks off
with a "MasterChef" classic.

- The tag team!
- Oh, my.

You will be cooking dishes based
on our fondest food memories.

- But there's a twist.
- You get to choose your own partner.

- Okay.
- 'Cause tonight is a double elimination.

I am starting to panic.

- Switch!
- Switch! Let's go!

Foo, worry about
the shepherd's pie!

They must succeed as one...

I need to slice two lemons?
How?

I don't give a.
Just slice one.

- That is not the way.
- It's horrible.

Or the pressure
could break them both.

It's a little burned.

- What is Aishu doing?
- Leave it, leave it, leave it!

- Switch!
- Oh, my God!

- Look at this!
- Oh!

Oh, it's a jungle paradise.

It's a tropical
MasterChef kitchen.

- How cool is this?
- It is so awesome.

Beautiful.

- Oh, my God!
- What?

Wow! Wow!

- What is going on?
- Whoa!

- This place is crazy right now.
- Every time in this kitchen,

- it's something different.
- Let's go! Come on!

Welcome back, everyone.

Tonight, we have a very,
very special challenge for you

inspired by an upcoming
DreamWorks animated film,

"Forgotten Island."

- Oh, my God.
- Super cool.

- Very cool, yeah.
- This incredible film

is an animated adventure
inspired by Filipino folklore

where two young best friends

journey through
a world of wonder

working together
in a race against the clock

to save their most
beloved memories.

Where are we?

- ♪ Don't you
- The longer you're here,

the more memories you'll forget.

This is our entire friendship.

We got to find
our way back home.

- ♪ Forget about me
- Whoo!

- Yes!
- Now just like the best friends

on "Forgotten Island"
and their adventure,

you'll be going on
your own journey with a friend.

Oh, my God!

It's time for one of the most

iconic "MasterChef" challenges,

the tag team!

- Yay!
- Let's go!

- Awesome.
- Wow.

Just like our friends
in "Forgotten Island,"

we know that memories
are important,

so tonight you will be
cooking dishes

based on
our fondest food memories.

- Oh, boy.
- Shall we?

- Oh, God.
- Oh, my gosh.

Oh, my gosh. I'm so nervous.

Now, we've chosen three dishes.

Make sure you do your best
to replicate them perfectly.

- What?
- Voilà.

- Oh, my gosh.
- Oh.

First up, from
my food memories growing up,

a dish that my mother
used to make.

This is an iconic British dish...
shepherd's pie.

You start off with
that incredible ground lamb.

And then of course
the mashed potatoes.

It's got beautiful egg yolks
in there,

it's got some butter
piped on top,

- and it is finished in the oven.
- Wow.

Okay, for my food memories,

an iconic southern dish...
a gorgeous striped bass

served over dirty rice
in a chermoula sauce.

Most of you may not know, I was
born and raised really on a farm,

so we made sure
nothing was lost.

Gizzards, livers, things like
that, we found ways to use,

and dirty rice is
really one of those ways.

- I love that.
- All right, finally from my food memories,

we have an iconic Italian dish...
the veal milanese.

It's the classic pounded veal,
saut\ed rapini, oven roasted tomatoes.

It's the dish that my kids
could not do without,

- and today you will have to make one.
- So intense.

I am starting to panic.

The dishes have
to look the same.

They need to taste the same.

And I have not really
cooked dirty rice

or some of the other elements,

so it's gonna be a challenge.

Now in the tag team challenge,

at all times,
one team member will be cooking

and the other will be standing
at the end of the station.

When we call "Switch!",

you will swap places
in that moment

- with your partner, okay?
- Yes.

If you can't replicate

these cherished plates
from our memories,

then you are in danger
of being forgotten.

Or shall we say eliminated?

This is a tough one
because tonight

- is a double elimination.
- Oh, my God.

- My God.
- The two home cooks

who perform the worst
will be going home.

So we think it's only fair that you
get to choose your own partner,

and they can be
from any territory.

It's completely up to you.

Quick, pick a partner.
Let's go.

Okay.

- Yeah?
- Yeah.

Right, please turn around.

Put your team colored aprons on.

Let's go.

Jaime and I have built
such a great friendship,

and we've always wanted to work

on a challenge as a pair.

So I'm so excited.

I think we can win
this challenge.

Right, we've got our teams.

Gray Team, Peter and Tkaiya.

Pink Team, Dave and Jake.

Blue Team, Heidi and Julia.

Yellow Team, Basia and Foo.

And Red Team, Jaime and Aishu.

The two home cooks
that produce the best dishes

will both receive a huge
advantage in the next challenge.

They'll also both earn
two tickets for you and a guest

to the red carpet premiere
of "Forgotten Island."

Wow. Wow.

I really want to winthis challenge tonight

because I really want
to get into top eight,

and I want to go watch
"Forgotten Island."

I love animation movies,

and I would love to go
to the premiere.

Okay, you will have 75 minutes

to replicate
our three course memory meal

in the spirit
of "Forgotten Island."

Right, all of you
head to your stations.

Strategize on who's going first
and who's gonna bring it home.

I have watched "MasterChef" before,

so I know tag team challenge
is the hardest challenge.

There are a lot of things
that could go wrong.

Communications fail,

cooks aren't consistent.

- You should go first.
- Okay, cool.

- You're gonna plate?
- I do want to plate.

But I think the Tkaiya and I
are both really strong,

so as long as we communicate
well, we can win this challenge.

Just focus on the shepherd's pie
for the first ten minutes,

and then I can do the rice
in the second ten minutes.

Yeah, let me make the chermoula
on this. I know how to do it.

- Yeah.
- You can just keep telling me what to do next.

Right, all of you,
time to take your positions.

If you're starting,
stay where you are.

If you're second up,
off to the side.

- It's go-time. Let's go.
- Good luck.

Come on.

If you're starting the cook,

make sure you get
everything prepped

for each and every dish, understood?

- Yes, Chef!
- You got this, Jake.

Your 75 minutes start now.

- Let's go.
- Let's go.

Here we go, Heidi.
Here we go, mama bear.

Come on, Foo. Work on the
carrots. Work on the onions first.

- Get on the potatoes.
- Let's do it. Got it.

- And then peel.
- Got you.

After the potatoes, peel the green
pepper, the red and green peppers.

Hell yeah, Jake.
Look at those knife skills.

Love it. Love it.
Love it. Love it.

Oh, my God.
You're fast with that.

I'm so excited to be working
with Heidi.

She is the mama bear
of this entire group.

But the only thing I could see as a
potential problem is our communication.

We have not worked together,

and since we are both
such confident cooks,

we just tend to get in the zone

and kind of go into
our shell a little bit.

Heidi, if you need something
from me, just let me know.

- Yes, I'm gonna get this going for you.
- Perfect.

Don't forget to put oil. You
gotta put oil in that pan or butter.

- You gonna boil it?
- Not yet. Thank you.

I'm a very calmand a reserved individual.

And my biggest concern is Basia possibly
getting flustered and getting off track.

Don't forget to season.

- Salt it.
- Okay.

But I'm relying on my patience
to keep our team on track.

Keep talking to me.
Keep talking to me.

Yep! All right, you got this.

I know you're working
on the potatoes.

Jake, do you think we need all
four? It's a legitimate question.

- I think all four is a good idea.
- Got it.

I am ecstatic to have
Dave as a teammate.

We've worked together before
on team challenges.

But the one thing that does
make me a little bit nervous

is there's nowhere to hide
in the middle anymore.

Territories are gone,
so if you mess up,

that might put you
on the bottom.

Do you want me to get
a hot pan set up for you

- to start browning?
- Yeah, I mean, whatever.

- Whatever you think.
- Exciting.

It's a "MasterChef" classic,
the tag team challenge.

We're asking them to cook three
dishes that they haven't cooked before.

And then they have
to duplicate them,

which is really bringing in
a whole 'nother skill set.

- Absolutely.
- So, Gordon, take me through your dish.

What's the process?
What goes first?

For my dish, shepherd's pie,
first off, the mashed potatoes.

- Potatoes straight into the pot.
- Heard.

And then on to that
little lamb ragu,

which is a fine dice
of onions and carrots.

That needs to be cooked out.

Good, yeah.
Just watch that lamb. Good.

Make sure that's
beautifully seasoned.

- Heard.
- Tiffany, how about your dish? What's the process?

First, I would cut the onions,
the peppers, the celery.

Then get the rice done
and saut\ the liver.

Dice smaller. Even finer if
you can. That looks good.

But also, for the veal milanese,

the flour, the egg wash,
the breadcrumb, and making sure

it's all pounded out evenly
so it cooks evenly.

And it needs to be nice
and pink in the center, right?

So it has to be moist
in the middle, too.

It has to be crispy.
So the technique is not easy.

And also, you have to do all
the prep across all three dishes.

Then you can cook
the veal and fish last.

We know this battle, 90%
of it is in the prep, isn't it?

- Yep.
- That rosemary can be really strong.

Just make sure
it's finely chopped.

You don't want to get
a bite of rosemary.

- What is that for?
- Oh, for the tomatoes?

Oh, you want to do it
in the pan?

No, I thought you said
to do it on the pan.

- Okay, roast it on the pan?
- Yeah, you can,

but you can use the baking
thing, too. Either one will work.

Two minutes to go
before our first switch.

You can just let this cook down
while you get the rice going.

- Yep, perfect.
- Remember the thyme, the herbs.

And let me know what you want me
to do afterwards.

- Heard. Heard.
- I know I'm gonna work on the potatoes.

Check the potatoes. Oh,
yeah, you can oil it first, too.

- Okay. All right.
- I do think Aishu and I can sometimes be chaotic,

so we really have
to communicate tonight

or else everything
will just go wrong.

- Aah! Aah!
- Ooh! Ugh!

Aishu, are you okay?

- Okay.
- Aishu, you okay?

Oh, my God. Whew!
I definitely burned my foot.

Whoo!

30 seconds to switch!
Stand by!

- Come on!
- I definitely burned my foot.

All right, do we want to
put any other... no.

- I think we're good, right?
- Uh, yeah.

Now, when you start
doing these potatoes,

if you get to it before I do,
we are not whisking,

- we're folding.
- Okay.

You got to let
that wine cook down a bit.

All right, let the wine
cook down? Heard.

First switch, here we go.

- Three, two, one, switch!
- Pete.

Let's go!

- How's the garlic looking?
- Let's go, Basia.

- Yeah, rice on.
- Okay.

So we're in
the tag team challenge.

I mean, we know
it gets super frenetic

and you can get lost
in the moment.

Yep. We're testing their
communication skills and timing.

You have to be able to have three,
four pans going at the same time

because there's a lot of things
that need to get done.

- Exactly that.
- Do the rice in the same pot

as the veggies and the stuff.
Cook the rice in there.

- You don't think that'll mess up the texture?
- I don't think so.

I think that's how they make it.

Okay. I haven't made dirty
rice before. You tell me.

So Blue Team, Heidi and Julia,
bit of a mother-daughter

relationship there,
which is wonderful, by the way.

- But also dangerous.
- Very dangerous. Will Julia push back?

- Right.
- Or will Heidi over-dominate?

You got it, Basia.
Nice, nice, nice, nice.

Damn, look,
Basia now starting the potatoes.

- Aww.
- Those potatoes should have gone on first.

Backwards.
Absolutely backwards.

I'm gonna toast
the rice in here.

Oh, my gosh.

Jaime is adding the rice
straight to the gizzards raw.

She's gonna cook
everything together,

- almost like it's a pilaf or risotto.
- Wow.

That's interesting.
Could that work?

It won't be the same texture,

but that is not the way.

Do we need to season
that with salt?

- Yeah, I'll season it.
- Let's go!

Go, go, go, go, go.
You got it, you got it.

- Is this salted?
- Uh, try it.

- All right, Jake, what's going on?
- Hey, Jake.

Hi. Right now we're getting
ready to get that rice on.

Is the lamb going? You have
potatoes done. What else is done?

We're folding the potatoes.
We got two yolks.

You have to get your shepherd's
pie in the oven though. You have to.

Yes. Separate those
egg yolks right now, Dave.

- They're already separated.
- Already separated? Perfect.

Dump 'em in and fold them. Don't
mix anymore without the yolks.

- All right. Good luck, y'all.
- Thank you so much, Chef.

- Thank you, Chef. Thank you, Joe.
- These are ready to be piped.

- How much time do I have left?
- I don't know. I don't know.

- I don't know how to do this.
- It's okay, I'll do it.

20 seconds, we're switching!

Oh!

It's all right.

It's okay, it's okay.

It's okay. Refocus.
Move on. I can do that.

Get ready to switch.

Three, two, one, switch!

Okay, go, go, go, go.
Go, go, go, go, go.

- Go, go, go, go, go, go.
- Pete, make sure that's done.

- Yeah, I got you.
- What's in here? Tell me. Talk to me.

- Parsley, mint, and cilantro.
- What is Foo doing now?

It's a strange time
to be making the chermoula.

- They're concentrating on the wrong things right now.
- I agree. Man.

- Check the potatoes.
- Is it boiling?

It still needs time.

You should be ricing
your potatoes now

and piping them so they can go
in the oven ASAP.

Don't forget,
egg yolks in the mash.

- This needs egg yolk.
- All right.

Add it in,
and then add the butter in

- so it can help smooth it out.
- I'm already on it.

- In the potatoes?
- Yeah.

- Oh, my God.
- You're doing great, Jake.

- It looks so good.
- Just keep it going.

Yeah, and then we're just gonna flatten
those tops, and that's gonna be beautiful.

Get that in the oven.
It looks really good, Jake.

- Thanks, Dave.
- 30 seconds to switch.

This is quite
the challenge, Jake.

Make sure your whipping is high.

Make it pretty!
Make it pretty!

Maybe I should let you do this.

Yeah! Let me do them!
Let me do them!

- Okay.
- Three, two, one, switch.

- Let's go!
- Switch, switch, switch, switch, switch.

What do you want me to do?

Uh, jump on the mash.

All right, Tkaiya, let's
keep moving. Keep moving.

- Okay, okay, okay.
- Very nice, Tkaiya. Beautiful.

Let's go!

- Okay, Red Team.
- Where are we at?

We are about to put
the shepherd's pie in.

The next thing we're gonna start
is getting that veal breaded.

You have a lot of work
still left to do.

You guys are very disorganized
right now and falling behind.

Yes, Chef.
Jaime, can we pound the veal?

Yeah, yeah, yeah, I'll pound it.

- All right, good luck.
- Good luck.

- Thank you so much, Chef.
- Nice, Basia.

Come on, Basia, you got it.
Focus, focus.

- Uh-huh.
- Right, now those potatoes that she's ricing,

doesn't look
like they're cooked.

- Basia, is it good?
- Are the potatoes lumpy?

- Yeah, a little bit.
- Throw it back in the water.

- Throw it back in the water.
- Oh, my goodness me.

Why were we making
the chermoula,

the easiest thing to make,

before things like
the mashed potatoes?

Yeah, our plan, and it could be
an incorrect plan, Chef,

was we're tackling
one dish at a time.

You get all the prep for
all three dishes done first.

- Yes, Chef.
- Then when you're prepped, you can cook.

- So you need to get organized.
- Yes, Chef. Yes, Chef.

- Okay, got it.
- Yes, Chef.

Come on, just focus.

So tell me what I need to do

with the mashed potatoes.

Put it into the water

with hot water,

But don't let it sit
in there long, Basia.

- Okay.
- Let's go.

All right, we got to get
the shepherd's pie in.

- Top rack.
- Top rack? Heard.

- Julia, you're doing good.
- Yep.

- Hello, Chef.
- Where's the rice?

- She's got it there cooking.
- Where's the shepherd's pie?

- Right there, Chef.
- It's right behind us, Chef.

- Did the ragu cook out?
- Yes.

- Fully?
- Fully, yes.

And did you get the egg yolks
in the mash?

Why are you rushing?
You need to be thorough, okay?

- Yes, Chef, sorry. Yes.
- Stop rushing.

- Man.
- Yeah, yeah, yeah.

This is just extremely
frustrating

because Heidi made a mistake
with not putting the egg yolk

and it kind of
just bit us in the ass.

Don't let any meat get in there
'cause he's gonna taste it.

- Okay.
- Now we're falling way behind

because an essential part
is ruined.

You doing okay with that?

Whoo, whoo!

- Ha-ha!
- Whoo!

Should I just take off
this top layer?

- It's fine.
- What do you want me to do? You tell me. You tell me.

Just leave it like that.
Just leave it like...

- Leave it like this?
- Add one egg yolk

- and we'll fix it.
- Heidi and Julia,

I'm slightly concerned.

They forgot to put
the egg yolks in the mash.

It won't gratinate.
I don't know what they're doing.

I'm feeling frustrated,

because I've made
a silly mistake,

and both of us are kind of
unraveling a little bit.

- All right.
- Check the potato.

- I think that's good enough.
- Should I fold the gizzard in for the rice?

- Yes.
- All right.

All right, Tkaiya,
we're rocking.

- Fold the rice.
- Okay, I got you.

It need more seasoning.

I know, I know.
I got it. I got it.

One minute to switch.

Come on, Basia, let's go.

Use that gym membership, girl!

Has Foo and Basia
put the shepherd's pie

- in the oven?
- No.

Foo and Basia is like the blind
leading the blind right now.

Like, neither one of them
know what's happening.

Neither one of them
is stepping up.

- Egg yolk.
- Okay.

You got it. You got this.
Basia, you got it, all right?

20 seconds, we're switching.

Oh, my God.
The time is actually flying.

Just start the blender.
You got this.

Just get it on there.
There you go.

- Very nice, very nice.
- I think we need

- to get the veal started.
- I'm trying!

You got this.

Three, two, one, switch!

Get those proteins cooked, yeah?

Foo! Worry about
the shepherd's pie!

- Just get it!
- Heard.

Guys, get your pans on.
Make sure they're nice and hot.

It's time to start cooking
your veal and fish.

- Oh, my gosh.
- All right, I'm going to get the veal.

- Okay.
- It's looking better.

It's not how we start,

- it's how we finish.
- Perfect.

Shepherd's pie's in.

Set us up for the sauce,
the green sauce.

- More oil, I think.
- Got you.

You don't have to cut it.
Just put it in the blender.

- Half of that celery.
- What is Aishu doing?

- I don't know. I can't even understand.
- What is she doing?

We'll start making the sauce.
Put some olive oil in there.

Aishu, what's that for,
the blended celery?

- Uh, the sauce?
- The chermoula?

No? Okay,
don't put it in there.

Take it out, take it out.
What was the celery for?

- Oh, man.
- There you go!

We need to get
the shepherd's pie in the oven!

I got it, I got it, I got it.

I'm really worried
about Basia and Foo.

Heidi and Julia,
and Jaime and Aishu.

- Absolutely.
- Literally all over the place.

All right, um, flip fish.

Make sure that skin is crispy.
How is it looking?

It's good.
- How's that crispy skin? Is it crisp?

Could be more crisp.

There you go, Foo. Come on.

Okay, guys, all of you,
your shepherd's pie

should be coming out
of the oven now.

How is it looking?
The shepherd's pie?

- Can you just take a quick look?
- Yes, Dave!

Jake, yes!
This looks so good.

It looks really good,
doesn't it?

- Yes!
- It looks really good, doesn't it?

Get that veal in, yeah?

It's cooking,
it's cooking, it's cooking.

Okay, okay, okay, okay, okay.

30 seconds to the final switch!

- How's the sauce looking?
- Is it good?

- Is it smooth?
- Yep.

Make sure to check that!

- Ay-yi-yi.
- Check the fish.

- This is not hot enough.
- Leave it, leave it, leave it!

- Three, two, one!
- Final switch, let's go!

- Go, go, go, go, go.
- Got it. Got it.

- Switch.
- How's the skin?

No, this is not hot enough!

This is not cooking.
Oh, my God.

Turn your veal.
You're sure the veal's cooking?

- Yep, veal's cooking.
- Check on the...

wait, wait, wait.
Yes, yes.

- Out, out, out.
- Ooh, it's a little burned, Pete.

We had it in there too long.
It's a little burned.

Oh, my gosh.

Less than five minutes to go.
You've got to start plating.

Go, go, go. That's it, Basia.

Flip it, flip it! Is the skin crispy?
- Not yet.

- You just got to plate.
- You just got to plate.

In the middle. Let's hurry.

There you go.
One more scoop. Hurry.

- More rice, yes, Jake?
- That's good enough on the rice.

Get the sauce going.

All right, you got this.
We got the sauce. We got the...

- Underneath the fish. Yeah.
- Just put a nice pile.

I don't know why you're using...
okay, that's fine.

All right,
let's get that veal out.

- It needs more time!
- Right hand side of it.

Right-hand side.
My left? The right?

Pick one. Just pick one
on the right hand side.

There you go. Hurry, yes.
Just throw it on there.

It's fine, it's fine,
Just throw it in there.

All right, tomatoes on.

Tomatoes, yeah.
This is good, right? Like that?

Grab the... grab the veal.
That's enough. Go!

There's supposed
to be cheese on this.

We need to get some parmesan
on there, too, okay? At the end.

- 30 seconds, guys. 30 seconds.
- 30 seconds, guys!

Sauce! Put the sauce
on the side.

We need to slice
two lemons still.

You've got 30 seconds.
Get the shepherd's pie.

I need to slice two lemons?
How?

I don't give a.
Just slice one.

The lemons, the lemons,
the lemons, the lemons!

- I got it.
- Go, go, go, go.

- That's everything.
- Get the shepherd's pie.

- Ten, nine, eight...
- Get the shepherd's pie! Get it, get it!

- Come on!
- Seven, six, five, four...

- Put the cheese! The cheese!
- Three, two, one!

- And stop!
- Oh, my God.

Let's go!

- Yeah!
- Whoo! Yes!

- Oh, my God!
- Yes.

- Dude!
- What a freaking day.

- Beautiful, TK. Beautiful.
- Thank you.

We didn't
get our green sauce on.

- That was very stressful.
- That was horrible.

Oh, my God!

Let's just hope
the flavors are there.

- No, 'cause it's too thick.
- I know.

It'll be okay.
We'll just wait and see.

Don't worry about it.

Whoo!

Tonight, you had
to replicate three dishes

from our cherished
childhood memories

while working together
in a tag team

just like the best friends
on "Forgotten Island."

Now, it's time to taste
everyone's dishes

and see how they stack up
against our originals.

Let's start with Gray Team,
Tkaiya and Peter.

Going into the judging,
I'm really worried

because a few of our elements
are a little bit different

and with a replication
challenge,

this could be a really big deal.

Right, let's start with my dish,
shepherd's pie.

It looks a little bit too
caramelized. Cooked too long?

- Chef.
- Shall we?

Really nice flavor.
Vegetables cooked beautifully.

And even though they looked
burnt, potatoes taste delicious.

- Good job.
- Thank you, Chef.

- Really nice flavors there.
- I thought it was delicious.

Thank you, Joe.

All right, onto my dish with
the striped bass and dirty rice.

The dirty rice itself is
a little more white than mine,

but this is a beautiful
representation.

- Thank you, Chef.
- Let's see.

You can hear the crunch.

- Fish is cooked nicely.
- Okay.

Fish is delicious.

Rice has good flavor,
just not dirty enough.

But still delicious. I think
it's a really good job, y'all.

- Thank you, Chef.
- There's a lot of effort into this. Great job.

Excellent dish.
It's amazing you guys did this

in the tag team, quite frankly.

Okay, veal milanese,
it's a little bit too thick.

Let's see how the cook is.

It has to be crunchy
and has to be cooked through.

What you got actually
looks pretty good. Let's try it.

The veal's a little too thick,
but it's very tender.

- It's seasoned well. Pretty well done.
- Thank you, Joe.

It's really juicy still
in the center.

- I think this is a pretty good job.
- It tastes delicious.

A bit more heat
with the chili and the rapini,

- but really good job.
- Very impressive.

- Thank you, Chef.
- Well done.

- Good job, Tkaiya.
- Thank you. Thank you.

- Yeah? It was good. I know.
- It's a nice way to start.

Okay, moving on to the
Blue Team, Julia and Heidi.

I'm concerned because there's nothing on Chef
Tiffany's plate that I'm happy with or proud of.

And I'm honestly praying
someone did worse than us

because then that gives us
a chance to still be here.

Right, let's start off
with the shepherd's pie.

First of all, I've got to deal
with the elephant in the room.

What happened to the mash?

It looks a little bit
all over the place.

I've got sort of bits here,
bits there, and bits there,

but I'm glad you had
the gumption to stop,

don't work with a mistake,
which I respect immensely.

- Shall we?
- Yep.

The lamb tastes delicious.
It is seasoned beautifully.

- But you've got too much mash.
- Sorry about that.

The flavor is there in the lamb.

I wish that the potato itself

was even a little more brown,

so it had a little more
texture on there.

- Yes.
- Okay, let's move on to the striped bass.

There's something missing here.

- Yes.
- There is no chermoula.

There are no herbs,
no garnish here.

- And this lemon should be over here.
- Belongs here.

So definitely can tell that
this dish was very, very rushed.

- Did you make the sauce?
- We did.

- So you just didn't get it on the plate.
- That is correct.

I'm embarrassed to actually be
serving that to you.

- My apologies.
- Me, too, Chef.

Yeah.

Let's see how it's cooked.

This bottom, it looks like
it was undercooked.

Yes, Chef.

Um, fish itself, there are some
pieces there that are cooked nicely.

Rice has a different flavor.

Not really sure what's in there.

And obviously I can't judge
without the sauce.

Yeah, it's the same
as the shepherd's pie.

It's rushed. It's all rushed.
What a shame.

Yeah, it's hard to judge this
dish, 'cause it's totally incomplete.

You guys are better than this.
I'm not sure what happened.

Yes, Joe.

All right, so my dish,
the veal milanese,

probably the best of the three,
at least the appearance.

But let's see how the cook is.

Very nice.

The veal, it's golden brown,
it's cooked properly.

I'd say best of the three,
for sure.

- Thank you, Joe.
- That's delicious.

- And it is evenly pounded out.
- Heard, Chef.

- Thank you.
- Our apologies.

I mean, that's the saving grace,
I feel like, right now.

Yeah. Right, Red Team, please.
Aishu and Jaime.

I am just embarrassed. There's
not a plate we're carrying up

that does not have an issue.

I'm worried that our proteins

may not be cooked
to the right temperature

and that our chermoula
is not made correctly.

- Thank you.
- I think there is a very high chance

- that we're going home.
- Okay, let's start with my dish.

Visually, it is so unappetizing.

That is like an oil slick.

Nothing delicious, fluffy.
It's like a giant zit.

Oh.

Would you eat that?

It looks awful. The mashed
potatoes, it's like a giant zit.

When you fry off the lamb,
you then drain it.

Did we not drain the fat
before we pipe the mash?

- No, we didn't drain it.
- We didn't drain it?

- Oh.
- Would you eat that?

- No, Chef.
- No. Shall we?

Mm-hmm.

It's like eating
a mouthful of fat.

The lamb is seasoned, decent.
But it's just so greasy.

It doesn't taste anything
like Gordon's.

No.

Okay, let's go to my dish.

Wow. There is no herbs.

The rice looks
very clumped together.

The chermoula looks bad.
What can I say?

There's just a lot wrong here.

Let's see how the inside
is cooked.

Who cooked the fish, please?

Aishu started it,
and then I finished it.

The fish is raw in the center.

Coriander seeds everywhere.

Mm-hmm. Coriander and fennel.

I've actually never had anything
you've cooked taste like this.

The rice is undercooked.

The chermoula,
it's not blended at all.

There's just so many
wrong elements here.

- Sorry, Chef.
- I'm lost for words.

- I can't salvage anything.
- I'm with you.

I don't have one good thing
to say about this dish.

All right,
this is my veal milanese.

Let's take a look.

Well, the coloring on the bread
crumbs is not terrible.

And even though it's thick,
the meat inside is pink.

The meat itself
was fried properly,

but the tomatoes
are not charred.

Not much saut\ing going on here.

I mean, if I had to eat
any of the three,

I would definitely
eat the veal milanese.

Yeah, I'm having a tough time
tonight, ladies.

There was a major breakdown
with communication tonight.

- Thank you both.
- Thank you.

Next, we have the Pink Team,
Jake and Dave.

Presenting our dishesis
always intimidating,

but I think Jake and I worked
really well together as a team,

and our plates look very,
very close

to what the judges served us.

I am a little worried
about the flavors.

There was just a lot going on.
So we'll see.

Shepherd's pie,
let's start with that.

It looks fantastic. Lovely
peaks of the mashed potato.

- Who pied that?
- I did, Chef.

- Looks good. Great job. Shall we?
- Ooh!

Lamb is delicious. It's
fragrant. It's cooked beautifully.

Mashed potatoes need a touch
of salt. But great job.

- Thank you, Chef.
- Thank you.

Yeah, definitely feels
like Gordon's dish.

- Good job.
- Thank you.

All right, for my dish,

the dirty rice itself
looks beautiful.

Fish skin looks crispy.

But the chermoula
isn't as vibrant as mine,

and that's usually
from over-blending.

But let's see how you cooked
the fish in the inside.

Gorgeous. Wow.

All right, we can cook fish
around here. Okay!

- Hey, taste it.
- Love it.

- Yes.
- Mmm.

Fish, beautiful.

Really, what sings on
this plate is the chermoula.

The warmness that you get,
the acidity.

I don't love the color,
but you know what? I don't care.

- Great job, y'all.
- Thank you, Chef.

Exceptional. It's fragrant.
It's delicious. Well done.

- Thank you.
- Thank you, Chef.

- Very good.
- Thank you, Joe.

For my dish, the veal milanese,
we have a dead ringer.

I mean, it's so close.

- Pink inside.
- Wow.

Money.

The seasoning's spot-on.

It almost tastes exactly
like mine.

- Great job.
- Delicious.

- Well done.
- Wow.

Yeah. Thank you.

- Very good.
- And they cooked all the livers and everything.

- So good.
- Yeah.

- I know, right?
- Okay. Finally, we have the Yellow Team.

Basia and Foo,
please come forward.

I'm nervous because
I'm looking at the dishes

and they're not
"MasterChef" quality.

The piping looks terrible.

Time got the best of us,
but I'm just hoping and praying

that one of these proteins
is perfectly cooked.

And if not, we're going home.

Right, let's start off
with the shepherd's pie.

Oh, dear. First off, I never
thought at this stage

that you'd be taking potatoes
off that are undercooked,

trying to put them
through the ricer.

I know you so much better
than this, both of you.

- Yes.
- And that looks like a pile of poop.

- Who piped that?
- I did, Chef.

Let's taste it, shall we?

What's that?

Eww.

Let's taste it, shall we?

What's that?

That's a thyme stalk.

There's so many stalks.

Have you ever cooked
with fresh herbs before?

That was my fault, Joe.

The actual mash is quite tasty,
but the lamb itself,

it's just... it's so obliterated
with fresh thyme and rosemary.

- Yes, Chef.
- Obviously, you had some time management issues going on.

- Right.
- Have any of you ever made shepherd's pie before?

- I made a vegan shepherd's pie.
- Right.

- So I'ma go with a no.
- Okay. Foo?

- No, Chef.
- No? It tastes like it.

Okay, let's move on to my dish.

Your chermoula is still nice
and bright green.

The fish skin looks crispy.

Rice does not look like
my rice at all.

But hopefully, you cooked
the fish properly in the inside.

Looks good.

The inside of the fish
is still very moist and nice.

The rice itself is undercooked,

and the flavor of the dirty rice

doesn't taste like my dish.

Fish tastes good.
Chermoula tastes lovely.

- Rice is appalling.
- Yes, Chef.

I agree.
Now this is interesting.

So this would be
my veal milanese.

Crust is burnt. Let's see
what it looks like on the inside.

So it's also super thick.
The dimension's wrong.

It's the proportion of meat
to the breadcrumb is all wrong.

There's really no respect
for the process

- or the spirit of the dish.
- The bigger problem is not just

that you didn't do
time management well,

- it's the lack of technique.
- Yes, Chef.

- Thank you.
- Thank you.

Right, tough, tough challenge.

We need a very serious moment
to discuss who is going through

to the top eight and which two
are going home tonight.

- Excuse us, please.
- Oh, boy.

So should we start
with the Gray Team?

- Excellent. They got the spirit of it.
- They worked together.

- They were communicating.
- That's exactly...

- Right?
- This is a tough one.

And Dave and Jake of the Pink
Team, they also did a nice job.

- The did very well.
- It really tasted like these

dishes should have tasted like.

Yeah, incredible.

Basia and Foo
from the Yellow Team?

- Ooh, my goodness.
- Big letdown.

Yeah.

- Red Team, Aishu and Jaime.
- Oof.

- The fish dish was the worst dish we tasted.
- The worst dish.

Blue Team with Heidi and Julia.

They just missed
too many things.

- You happy?
- Let's go.

Yeah.

Right, Joe, Tiffany,
and myself believe

there were two teams tonight
that really did stand out

for all the right reasons.
Please come forward,

Gray Team, Tkaiya and Peter,

and the Pink Team,
Dave and Jake.

Make your way down
to the front, please.

- Good job, guys.
- Good job, guys.

Now, only one team
will win the advantage

across the next challenge
and tickets

to the red carpet premiere
of "Forgotten Island."

Congratulations goes to...

the Pink Team, Dave and Jake.

- Congratulations.
- Good job, dude.

- Well done. Well done.
- Thank you so much.

Right, all of you, head up to
the safety of the balcony.

- Well done!
- Thank you.

- Great job.
- It feels so incredible

to finally get my win
in this competition.

We are feeling on top
of the world right now.

Dave and I are going to go see "Forgotten
Island" at that red carpet premiere,

and I think we might
both wear pink.

- All four of you, well done.
- Thank you, Chef.

- Top eight. Amazing.
- Yes!

Okay, now for
the not so good news.

All six of you, make your way
down the front, please.

Now, we've talked it
through at length,

and we feel
that one of the teams

just did enough to survive.

And that team is,

Blue Team, Heidi and Julia.
Head on up.

Now, Jaime and Aishu,
Basia and Foo,

you failed to get
on the same page.

And I know this challenge was
inspired by "Forgotten Island,"

but we didn't expect you all
to forget how to cook.

- Yes, Chef.
- So after a long debate,

the two cooks leaving the
competition tonight, sadly, are...

the Red Team, Jaime and Aishu.

Oh, my God.

Basia and Foo, say your goodbyes
and head up to the balcony.

Ladies, sadly,
across those three dishes,

all three of them
were incomplete.

But you are
two very talented chefs.

Both of you will not be
forgotten in this competition.

- Have you enjoyed yourself?
- This experience has filled

a void in my heart
I didn't know I needed.

So I'm really grateful
for the opportunity.

Yeah, you know, even though
today was not my best,

I'm so grateful for you
in believing in me.

- So thank you so much.
- I'm excited to know

that we have two more
strong women in this industry.

So keep cooking.
Keep doing your thing.

- Thank you.
- Thank you, Chef.

Right, ladies,
come up and say goodbye.

I'm feelingdisappointed in myself.

But overall,
I'm so proud of everything

I've accomplished
in this competition,

and representing India
was the best part.

- Woohoo!
- Yay!

I put out some good dishes.

I love the level of the spice
in here. So much flavor.

The core of the dish
is in that fine balance

between sweet and savory
that is very rare to find.

The winner is Aishu.
Congratulations.

I can tell you confidently

that I'm a much better cook
today than I was when I started.

Give it up please
for these two incredible women.

It's been an honor to represent
Asia-Pacific in this competition.

I came here to represent
Malaysian cuisine,

and I wanted to showcase
my dad's cooking to the world.

It's authentic.
It's delicious.

I made it to the top ten.

I surprised myself with how
much strength I had and capability.

- Ooh.
- Ahh.

From a flavor standpoint,
I want to go back in

for a second and third
and fourth bite.

- I love it.
- Thank you, Nick.

Traditionally,
that takes hours to make.

The fact that you had
the confidence

to attempt it tonight,
well done.

Congratulations, Jaime.

I definitely will continue to
make Malaysian food online,

hopefully a food truck
with my dad.

Good night.

Next time on "MasterChef:
Global Gauntlet"...

The wall is back
with a vengeance.

The top eight take on
a huge challenge.

Together, you must make
two identical dishes

without ever being able
to see your partner.

Buckle up, guys! Here we go!

This is when the rubber
meets the road.

Basia! Is that your
salmon in the oven?

No, mine's done!

Use the smaller ends
of the pork.

Can't hear!

Jake, how are we plating?

- Get it on the plate!
- Hold on, hold on, hold on.

Hurry, hurry.
There's no holding.

- Jeez.
- Not really very similar.

Is it well done,
is it medium, or is it rare?

This is burnt. I'm not here
to taste burned food.

Oh, boy.