All language subtitles for Masterchef.Au.S17E42.1080p.WEB-DL.AAC2.0.H.264-WH

SARAH: How good is this view?
It's amazing.

DEPINDER: It's just absolutely
beautiful.

It kind of gives you, like,

like a desert vibe
without being in the desert.

Yeah, exactly.

ALANA: I wonder what they've got
in store for us today.

BEN: Yeah. Hopefully a nice
sit-down meal.

Yeah, a sit-down meal. (LAUGHS)
Massage.

Yeah.

Let's clap them in.
Let's clap.

(APPLAUSE)

Hey.

Hello, beautiful people.
CONTESTANTS: Hello.

They definitely haven't come
to cook today, have they?

Morning, all.
CONTESTANTS: Good morning.

Not a bad place to start the day, eh?

DEPINDER: Beautiful.
BEN: Amazing.

Here we go with this.

Behind us
is the Museum of Islamic Art.

Now, not only is this museum known
for its history and heritage,

but a restaurant that is creating
masterpieces of its own.

I'm talking
about the stunning IDAM...

(CONTESTANTS EXCLAIM)

..created by legendary
Michelin-starred chef Alain Ducasse.

IDAM has been setting the bar
for innovative cuisine in Doha

for over a decade.

And you lucky lot,

you'll be getting the chance
to cook in there for immunity.

(CHEERING AND APPLAUSE)

Sarah, are you loving Qatar
at the moment?

I really am.
I think it's so beautiful.

You know, the buildings
are so modern,

but have that kind of, you know,
old-world charm, as well.

Really, like, understated
and beautiful and really nice.

Bit like Jean-Christophe.
(LAUGHTER)

SOFIA: Understated?

So, guys, I did say yesterday,
more to come.

And today, you are going
to be cooking in one

of the most awarded restaurants
around the Middle East.

Whoa.
ALANA: Wow.

You are so...and I mean
SO fortunate.

My dream is to have a Michelin star

and to be cooking
in a Michelin-star restaurant.

I feel like these
kind of experiences

don't come along for many people.

To have that opportunity today,

I feel overwhelmed
and really, really excited.

Wow.

For this challenge,
you'll be cooking up

a delicious degustation-style menu

at IDAM, inspired by Doha.

(EXCLAIMING)
OK.

We're giving you 90 minutes each.

There will be a staggered start.
OK.

So your dishes will be sent out
to us one after another.

You'll be allocated a course,

and you'll be making a plate
for each of us.

Oh!

Alrighty. Let's decide
who's doing what course now.

SOFIA: Alright,
so once you've got your numbers,

just get in to order.

Five.
I'm two.

BEN: I'm three.
One!

In this degustation menu,
I'm going first.

Degustation, it's an elegant menu,

and especially that we're cooking
in a Michelin-star restaurant,

that freaks me out.

Pressure's on.

So, that means, Snez, Alana,
Ben, Depinder, you're on savoury.

OK.
Yep. Got it.

And, Sarah and Laura,
you're on sweeties!

Nice.

Now, if cooking at IDAM
wasn't exciting enough,

we're giving you the entire day
to get out there amongst it

and be inspired by Doha.
Ah!

ALANA: Yes!
Yes! That's awesome. So good.
BEN: Fun.

Explore. Use all your senses.

Really take it in.

This is a fantastic opportunity

for you to showcase
the architecture, the culture,

the cuisine, the energy
of Qatar's capital city.

We want to be as in awe
of your dishes as we are this city.

Oh, so excited.

Oh, yeah. It's going
to be fantastic. (SIGHS)

Alrighty. Go forth.
We'll meet you back here tomorrow.

Make sure you are ready
and raring to go.

SOFIA: Bye! Have the best day!
(CHEERING AND APPLAUSE)

BEN: Wow, it's gonna be wicked.
LAURA: Let's go and explore!

SARAH: Some kind of tile?

DEPINDER: Yeah, beautiful.

This is all individual,
like, tile work.

Yeah. Like mosaic.
Really beautiful.

It's so inspiring, actually.

I think what I'm looking for
is tradition.

And that's what I want
to be inspired by.

When I'm walking through
the spice market,

the colour of the spices
is so unique.

Like, I'm just mesmerised.

Beautiful. Wow.

Look at how open it is!

Everywhere I look,

there's incredible architecture.

This is pretty amazing.

There's the smell
of the beautiful spices and food.

Absolutely loving exploring.

And I'm already getting

so much inspiration
from just being here.

SNEZ: I think locations can
absolutely inspire cooking.

When you see the colours, the shapes

or monuments - can definitely
reflect what's on your plate.

So I'm the first course,

so I'm going to look
for something fresh.

Something that's going to fit
the Michelin-star kitchen.

Oh, hi!
Hi!

Hope you're feeling inspired, Snez.
I'm feeling good. I'm feeling good.

There's no time to waste, though,

because your 90 minutes starts now.
Come on, Snez!

Woo! I'm running.

Oh, my goodness.
What are all these goodies?

Let's get shopping.
Oh, my God, look at this!

Here I am, in top eight...

Hm!

..and I'm cooking
in a Michelin-star kitchen.

I mean, come on.

Can you believe it? I mean,
I just want my mum to see this.

This place is phenomenal.

So as a first course,

I really want it to be kind of
quite light and elegant

and kind of aromatic, as well.

I was pretty much, yesterday,
inspired by every single site

I got to.

But as soon as I walked
to the fish market,

I knew that's my place.

And that place just had every colour
in the world you could imagine.

Lots of green, lots of white.
Very vibrant, very fresh.

So, today, I'm making a dish,
and I'm calling it Fish Market.

So I'll have a sea bass crudo,

poached baby squid noodles.

I have cucumber and mint consomme.

Today, I need to be careful not
to overdo it like I always do.

My style of cooking
is rustic and generous.

And I think, today, I wanted
to kind of push myself

and go more elevated.

And that's what I want to do today
to impress the judges.

OK.

Have a go at this place.

It's just on another level, isn't it?
This is pretty special.

POH: Yeah, it's very arresting,
this building.

I feel like this is where
they're definitely going to feel

the weight of this challenge.
Oh, yes.

Yeah.
I'm keen to see

what's resonated with them.
Yeah.
Mm.

I'm really excited to see
whether they've been inspired

by something as ephemeral
as a cultural sensibility

or something more tangible,

like a piece of architecture.

I guarantee we'll get great food

because we're at that stage
of the competition

where - I'm going
to put it out there -

these are the best cooks I've seen
in this competition, you know?

But the challenge here
is who can convey that inspiration?

Yeah.

Who can convey that in a really
smart and savvy way

and put that on a plate
that we are going to remember

and they will remember
for a very, very long time?

That's what it's going to take
to win immunity today,

and it is big time now.

Where was that pantry?

Ah!

Oh!

Look at the size of that stove, huh?
I know.

Alana, your 90 minutes starts now.

Allez, allez! Allez, Alana.

ALANA: Thank you.

Alana, how are you?
Hello.

Hi.
I'm well.

What is your source
of inspiration today?

My inspiration is the amphitheatre
at the Katara Cultural Village.

Uh, you know, amphitheatres,
they kind of open up and have

these, you know, shows and theatre
and performances in there.

So my idea is that I'm going
to have this beautiful

smoked eel cream sort of...
Ooh.

..enveloping all these beautiful
little touches underneath, so...

Surprises.
Little surprises underneath.

So you're kind of wanting a little

surprise performance on our palates?
(LAUGHS)

It is. It's a little
surprise performance on your palate.

That's exactly what
it is going to be.

Today, I'm cooking smoked eel cream

with a muhammara jam
and crispy chicken skin.

The muhammara jam
and the little pickled jujube,

they are the little surprises
underneath.

A lot to get done, um,
in a very short amount of time.

SNEZ: Where are the spoons?
Oh, here they are.

OK, I wish I saw that earlier.
(CHUCKLES)

Ben, your 90 minutes starts now,
mate.

Thank you.

So far, I already took the fillets
of the fish for my sea bass crudo.

I started a little broth or stock,

so I'm going to use this
to lightly poach my squid noodles.

I'm also working on
my green consomme,

so I want this broth to be
kind of super green and vibrant.

This dish, it's a first dish,

and it's going to set the tone
for the whole menu.

So I'm thinking,

"How do I make this dish fit
for this restaurant?"

Using the flavours of Doha,

I need to elevate everything.

This dish should be very vibrant,

like when you walk
into that fish market,

you get all the colours -
lots of green, lots of white.

OK, I'm going to add lemon gel,

and I'm going to use the saffron

as a little, lovely oil emulsion
to go around.

And that's going to warm it up
and make it super delicious.

And also, I have some fresh
bits and pieces there.

I feel good. There's so much to do.

I feel like I'm doing this again -
doing too many things.

I'm gonna get
onto cleaning my squid now.

Look how delicious this looks.

BEN: Right, let's go.

Spending some time in Doha,
you know,

there's just this sort of
little journey you go on,

walking through the streets,

and that's what I think
I want to replicate today.

Today, I'm making a braised octopus
with camel lardo,

red pepper jus and curry oil.

Yesterday, I went
to the Katara Cultural Village,

and walking
down the red streets there

with these beautiful shade cloths
over the top,

I just was really inspired
to make this dish.

I'm going to use octopus
to emulate that walkway,

and some camel lardo to sit
over the top, like the sails.

And the potatoes will kind of
be the buildings.

I'm going to put
the lid straight on this.

First thing I've done
is to get the octopus on.

Get that cooking. That takes
about an hour. Quite a big octopus.

I'm toasting spices to make
my own curry powder now.

To win today, I think you've got
to nail absolutely everything.

There's nowhere to hide.
Simple as that.

Oh! Which one is this?

This one is already on.

I have, like, everything to do
and zero time.

Gel is in the fridge.
Pretty happy with that.

I need to finish my saffron oil.

And I also need to finish
my consomme.

So really, really need to punch on.

My stock is strained, and it's ready
for the noodles to be poached,

but I'm still slicing my noodles.

Oh!

I'm literally focusing
and kind of going one by one,

one by one, taking my time

because I know this is going
to be that...

..the crucial element on my plate.

Hello, Snez.
Snez.

Chefs, how are you?

Yeah, I still have so much to do,
so...

Yep, OK,
so you've got 10 minutes left.

Oh, my God. Not enough time.

10 minutes to go, and I'm actually
dying on the inside.

Um...

Nothing is finished.

You look a little bit stressed.

I am, actually,
because I didn't realise the time,

and I still need to cook
my squid noodles.

I'm really behind.

At this point, I'm really not sure

how I'm gonna make
four perfect plates.

Oh, my God, Snez, let's go.
Oh, my God.

SNEZ: Oh, my God.

10 minutes ago, and I'm still
prepping all my elements

for my sea bass crudo,

poached baby squid noodles
and cucumber and mint consomme.

Far out.

I haven't even plated
a single thing on those plates.

And I need four perfect plates.

So I'm really,
really struggling here.

Oh, my God, I'm so behind.

I need to poach these noodles.

To poach my noodles, I quickly
bring the temperature of my broth

to 65 degrees,

and I'm poaching my noodles in it
for a minute and a half.

I taste it. It's perfect.

Now I need to finish off
the consomme

because that's going to be sitting
all around my dish,

and it needs to be perfect.

BEN: Beautiful.

I've check the octopus.
It's looking good.

Now I need to start working
on the red pepper jus.

Today, I'm making a braised octopus
with camel lardo,

red pepper jus and curry oil.

I'm planning to mimic
the sort of red street

with this red jus on top,

the piece of octopus,

and these sails
with this camel lardo,

which is basically cured camel meat.

Spending some time in Doha
has let me experience

some great ingredients
and some great spices.

I'm trying to sort of mimic
those flavours

and those thoughts into this dish.

This is a Michelin-starred kitchen,

probably the nicest kitchen
I've ever cooked in.

I haven't been cooking
professionally

for a couple of years.

Family life versus restaurant life -

you know, the two things
don't exactly line up.

Now I'm running a software business

so I can spend more time
with my two girls.

Right, I need to get that boiling.

I really miss the excitement
and the thrill

of cooking in a kitchen.

Look at the colour of it.
It's beautiful.

The opportunity to come back,

it's like having a second chance
at a once-in-a-lifetime thing.

And also, I don't want
to disappoint my children,

who are so excited
about me being here.

Alright, Ben?
How are we travelling?

Yeah, well, well.
Look at the colour of it.

It's pretty bloody nice.

So it's all about visuals and colour,
especially, for you?

It's important,
but obviously flavour is top.

Yeah.
It's got to taste amazing.

So, what is the main protein?

Main protein, octopus.
Right.

And how are you going
to be cooking your octopus?

So, I'm braising it
in its own juice.

So, big octopus, probably take
almost an hour to cook.

So you don't want the octopus
to be too chewy, yeah?

Definitely not chewy,
but definitely not mushy, so...

It's not the easiest protein
to get looking immaculate.

I feel like there's going
to have to be a lot of finesse

in the cooking of the octopus,
just to get it to a place

where it's fitting
for that dining room.

Yeah.

Good luck, mate.
Cheers.

Good luck, mate.
Thanks.

If the octopus isn't perfect,
I've got no chance of winning.

I think it's as simple as that.

Snez, we need those plates
leaving the pass in one minute.

Come on, let's go. (CLAPS)

I'm feeling really frazzled.

I'm really feeling, like,
a little bit of panic mode here.

Oh, my God.

Pull my cucumbers out.
I kind of swirl them a little bit

so they look delicate.

I plate my sea bass crudo
around my cucumbers...

..then my squid noodles
in the middle.

I pipe some beautiful
lemon gel around

and the other fresh garnishes,

and I finish it off
with a beautiful broth.

And I'm dropping that saffron oil
on top of it.

Snez, your time is up. We'll see you
outside at the tasting table.

JEAN-CHRISTOPHE: Alright. Good luck.

I'm absolutely exhausted.

(SIGHS)

It was a mad house.

But I'm pretty happy
with my dish now.

Here she is.
SOFIA: Hello, Snez.

JEAN-CHRISTOPHE: Wow.

SNEZ: It definitely reflects
that market.

It's fresh, it's colourful,
it's beautiful, it's a seafood.

So, I hope they're gonna like it.

Snez, you were inspired
by that stunning fish market.

What's your dish?

So, my dish is actual Fish Market.

So there's a seabass crudo,

lightly poached squid noodles,
and also cucumber and mint consomme.

There's also lemon gel, and I have
a touch of saffron oil, as well.

Snez, you might have been pushed
for time, but this looks incredible.

Does it? Thank you.
JEAN-CHRISTOPHE: Oh, yes.

It matches your outfit.

We're gonna taste it. Thank you.
Thank you.

Thank you.
Thank you so much.

(SNEZ SIGHS)

JEAN-CHRISTOPHE: I mean, look,
just the presentation is sublime.

I mean, it's so attractive.

I can't wait to test it.

It's very fine-dining.

This is my first time trying
one of these little guys.

A BlinQ Blossom.

Oh, they're so delicious!

Oh!

I'm so happy right now.

I feel like a little mermaid
swimming through a sea garden.

You look a bit like
a little mermaid.

It's just such an elegant dish
to start off with,

and very befitting of IDAM.
Mm.

Every mouthful was a little
surprise pop in my mouth,

from the beautifully, perfectly
poached squid noodles

to the tiny little cubes
of sea bass.

Everything was just so
melt-in-your-mouth.

And then, there was just
that gorgeous crunch

from the cucumber.

So fresh, so inviting.

I kind of didn't want it to stop.
I loved it.

And I think that's also
what the first dish

in a degustation should do -
make you want more.

Yes, yes! Yes, absolutely.

This is a symphony of the sea.

It's fresh, it's light,
it's powerful,

and it's super well done.

One minute...

SOFIA: Depinder,
welcome to the kitchen.

Your 90 minutes starts now.

DEPINDER: Oh, my God. I'm gonna run.

Oh, what was I doing?

I am definitely feeling
under the pump right now.

Seeing Snez leave made me
put the...you know, the pedal down.

So, I've got my beautiful
smoked eel cream.

It's tasting really delicious
so I'm really happy with that.

My chicken skin's in the oven.

I'm on to my, um, muhammara
at the moment.

My muhammara getting beautiful
and jammy,

and it has that lovely,
sweet capsicum flavour, as well.

This is a great second course.

For me, a second course is really
that perfect entree to have,

leading into your sort of bigger,
you know, more meatier-style mains.

Alana, we want your four
perfect plates to leave the pass

in one minute.

Go, Alana!

Got my chicken skins
out of the oven.

They're beautiful and crispy.

To plate up, I add a little scoop

of the muhammara jam
on the bottom of the plate.

Then, I top that
with the pickled jujube,

a little crumble
of those roasted walnuts.

That'll sit underneath
the smoked eel cream

that I'm siphoning on top of that.

Then, on top,

the last little finishing touch

is that crispy chicken skin
with the bay leaf za'atar.

Alana, your time is up.

Thank you.
We'll see you at the tasting table.
OK.

Hi, Alana.
Hey, Alana.
Here we go.

Hello, Alana.
Thanks, Chef.
Oh, wow.

For you, Sofia.
Thank you so much.
There we go.

Wow. OK.

Alana, your inspiration
was the amphitheatre.

Yes.
So tell us what your dish is.

So it is smoked eel cream
with muhammara

and a bay leaf za'atar chicken skin.

Mm!
JEAN-CHRISTOPHE: OK.

Thank you so much, Alana.
We're going to taste the dish now.

Thanks, Alana.
Thank you. Enjoy.
Well done. Thank you.

Her whole idea was about something
that has a shell on...

..and then when you go inside it,

there's all these layers
and it comes alive.

Longbow for me, guys.
Very long bow.

Really?
Yeah, I'm just not...

I'm just not picking up
what she was putting down.

So the surprise inside
was definitely that muhammara.

It was super powerful.

Although the smoked eel cream
was lovely,

it just didn't really stand a chance

against how powerful
that muhammara was.

Mm.

We're in such a luxurious setting,
and everything was quite like,

"Whoa!" in this bowl.

That muhammara is definitely
the dominant flavour.

I really thought
there was going to be

a lot more of that eel in there,
but I did love the chicken skin.

She did a wonderful job
of making that super crispy.

If I have to compare with
the first dish,

it looked like this one
is missing a bit of ooh-la-la.

Mm.

DEPINDER: I could use an extra pair
of hands today, that's for sure.

I feel like Doha is kind of like
a melting pot of, like,

so many different cultures
and cuisines,

and that's exactly
what I'm channelling today.

I got inspired by the spice market.
Loved the vibe there.

I've never been to a market
like that before.

I'm thinking of a dish like biryani,

which uses spices
in so many different ways,

and I think that would be
a perfect celebration

of those spices that I saw
in the spice market.

As much as India is known
for its biryani,

it actually is a dish that travelled
from the Middle East to India.

So I think it's a perfect dish
to create for the judges today.

Being in this beautiful city,

I'm drawing inspiration
from the two beautiful cultures,

the Middle East as well
as the Indian culture,

using all these spices.

BEN: Trying to get everything done.

So we've got
the red pepper jus reducing,

potatos poached,

and then cut everything up
and get it on the plate.

Time is running out fast.

Time for me to take a look
at this octopus.

It's full-on, man.

I've definitely taken a risk today
with this dish.

Octopus is not easy to cook.

I don't have time to do
anything else if it hasn't worked.

Everything is riding on this.

Cross your fingers.

BEN: 12 minutes to go
in this degustation challenge.

The cook on the octopus
has to be perfect

in order to have a chance
at immunity today.

I can feel with my fingers
that it's feeling pretty good,

pretty well cooked.

I slice it...

..taste it.

So happy. I think
it's going to be a winner here.

I'm going to let it rest
in the juices a bit
so it doesn't dry out,

and then let it cool down a bit
before I finish it on the hibachi.

Time is running out fast, so I need
to get everything else sorted

or it's not going to be
on the plate - simple as that.

Sarah, welcome.

You are course five,
our first sweet course.

Your 90 minutes starts now.

SARAH: OK.
Come on, let's go. (CLAPS)

Honestly, this is
the most incredible feeling

to be cooking in IDAM kitchen.

But I have to say,
it's making me very nervous

because I definitely want to do
a really good job today.

I fell in love with
the National Museum,

the Desert Rose,

So, the shape of the Desert Rose
is absolutely gorgeous.

It's very grand,

and it has this beautiful disc
that really showcases

the architecture of the place.

It feels kind of powerful,
but very feminine at the same time.

Oh, that is super hot, isn't it?

My idea is to replicate
the essence of the Desert Rose,

not only the structure,
but also from things

that you would get
in a cheese platter,

but turned into sort of
a salty-sweet version of that,

that'll bridge
from savoury to dessert.

So, basically,

the base of my dish is going to be
the aloo bukhara compote,

the little apricot things.

OK.

Then I'm going to layer on
a namelaka,

so, like a chocolate layer
over the top,

and then I'm going to add on top
my camel milk mousse.

Just everything you would find
in the desert.

And I'm turning that into
a beautiful sculpture

that is the Desert Rose.

It's going to be very tough to do
in 90 minutes,

but I think most of all
I really need to finesse this,

so I think that's going to be
the hardest part.

DEPINDER: Oh, my God, this saffron.

Depinder!
Hello, guys.
Hey, Depinder.

How are you going?
Good. How are you guys?

Tell us what you took
your inspiration from
and what's your dish.

Um, so I took inspiration from
the spice market at Souq Waqif.
Mm-hm.

I am going to do
a layered chicken biryani, raita,

and I've got the salan.

How are you going to make biryani,
like, appropriate for where we are?

I'm going to try
and make it finessed,

but at the same time, I promise to
deliver it with flavour.

That is your challenge today...
I agree.

..is like,
how do you make biryani fit

in a degustation menu?

Because if you can achieve this
with finesse and class,

it would be
an absolute game-changer.

Yeah. I hope so, I hope so.

I'm aiming for that today.
OK. Make it elegant.

Yes. Thank you. Appreciate it.

Are you done with this, babe?
Yeah, done.

Ben, you've got one minute.

Perfect. We're good.

I'm starting to plate up.

I'm really happy with the cook
on the octopus.

Is that how the judges like it?
I don't know.

But the red octopus
looks great on the plate.

The jus on top
just falling off the sides,

being held by the yoghurt,
just like the street.

I'm really happy
with how this looks.

Put these triangles
of the camel lardo
on each of the pieces of octopus.

I give it a quick blowtorch.

It starts to melt.
It looks translucent.

It really takes me back
to that street with the sails above.

Perfect.

The colours are there,
the shapes are there,

and I hope I've nailed it.

Ben, your time is up.
We'll see you in the dining room.

Ooh!
Good luck.
Let's go!

Thank you.

Beny.
Hi, Ben.
Hello.

Hello, Ben. Wow.

Looks like you've been working hard.
Uh, yeah, I hadn't noticed.

Oh, my goodness.
Thought it was white.
Thank you.

So if this was course three
on a degustation menu,

what would the dish name be?

This name would be
charred octopus with red pepper jus,

camel lardo and curried potato.

How's the cook on that octopus?

It's... I'm really happy
with the octopus.

It's not a way
people normally cook it,

but that's how I like octopus.
I hope you do as well.

Mate, I'm looking forward
to digging into this one.

Mm.
JEAN-CHRISTOPHE: Absolutely.

Thanks, guys.
Thank you, Ben.

This is looking delicious.

I'm getting a visual representation,

even looking at that photo there,

just how he's cut
that camel lardo into,

like, sail shapes, and then also
that beautiful red pepper sauce

is just stained over that octopus.

I'm picking up
what he's putting down.

Mm. I think it looks stunning,
and it smells terrific!

SOFIA: It smells so good.
Let's hope it tastes
as good as it looks.

Yeah.

OK, I am loving what's going on here.

The octopus is cooked so perfectly.

Like, just has
the tiniest bit of bite,

but is so beautiful and succulent

and has
the most light wisp of smoke.

I'm so impressed by that.

The red pepper sauce versus
the yoghurt was a great play,

because that red pepper sauce
is quite sweet and really vibrant,

but then the yoghurt
just gives it this beautiful fat,

but also acidity

that went with every single component
on the dish.

For me, it is working.
Mm.
Yeah.

The way he has cooked that ocky

is probably one of
the best examples I've ever tasted.

It is sensational.

Like, buttery,
but still a bite to it.

The smokiness of the curry leaves,

the crispiness of them
against the buttery, smoky lardo.

I just think
everything belongs on the plate,

and I think
it's one of his best cooks.

Ben has done a fantastic job.
Yeah.
Ah!

Very self-controlled.

Guys, we're only in course three!
Oh, my God, what a dish!

I'm so anxious about
how we're going to judge this.
Anxious?

I'm excited.
Yeah.

Mm.
You don't mind, do you?

You can have... Of course, yeah.
Save yourself.

Save yourself for the next one.
It might be hearty.

DEPINDER: OK. This is going to be
cooking until the last minute.

Three out of four of my elements
are done for the biryani.

I'm feeling really good with
all of my elements at the moment.

The chicken tastes amazing.
The rice is so fragrant.

The salan is coming together,
the raita is already
in the fridge, chilling.

I want to make sure I pack
this biryani full of flavour.

This is looking good.

In terms of the course number,
I'm number four,

so it's the last savoury course,

which is technically, like,
the heaviest course.

You want them to be,
like, satisfied,

and it kind of ties it all together.

So I'm hoping biryani
does just that.

Biryani is usually like
a massive plate of food.

Because it's not used to being
really elegant,

I kind of have to really think
about my plating

and not let them down.

This biryani, it needs to be

a dish fitted
for a degustation menu.

Stressed. I'm feeling stressed.

Laura, welcome.
You're the final cook.

Your 90 minutes starts now.

LAURA: Oh, my Gosh.

Two minutes, Depinder.
Got it. Yeah, thank you.

To plate up this biryani,
I'm going to do it

in a layered structure
to make it look elegant.

I start with placing
a mould in the centre.

I add some rice, some of
that fried onions, some herbs,

some of that biryani masala.

I layer it with some chicken.

Yep, yep, yep.

I top it off with some more rice
and I lift off the mould.

Oh, yes!

I've definitely translated
the spice market

onto my plate today.

I've used spices
in every single element,

so I think it's
a perfect celebration of spice.

Depinder, your plates
are leaving the pass now.

I'll see you in the dining room.
Yeah.

Hi, Depinder.
Hey, guys.

Hello, Depinder. How are you?

Thank you.

Depinder.
Hey, guys.

Hello.
Hello.

You were inspired
by the spice stalls at Souq Waqif.

So tell us what you made today.

So I've made
a layered chicken biryani

with a salan,

and then I've got
a mint and a pomegranate raita.

And do you think
that you have nailed a dish

that is fitting for a fourth course
of a degustation menu?

Do you think
that you have nailed a dish

that is fitting for a fourth course
of a degustation menu?

I think so, yes,
because it's like...it's satisfying.

Well, we look forward to tasting
the spice market in this dish.

Oh, thanks, guys. Enjoy.
Thanks, Depinder.

Cheers, Depinder.
Thank you, Depinder, thank you.

It's not screaming
fine dining for me.

No, not even remotely.

There has to be consideration

as to how it sits
amongst all the other dishes,

and compared
to what we've seen so far,

it's definitely
sitting out as a clanger.
Yeah.

I am going to say it's delicious,
because it is!
Mm.

Taking the inspiration
from the spice market

and putting it into this dish,
that box is well and truly ticked...

..but I just feel like
it doesn't belong here.

It doesn't belong here,
and I wanted it to so bad.

In a fine-dining setting,

the main course before dessert
needs to be an absolute showstopper.

Yeah.

I think she's kind
of excluded herself

from winning immunity
as a result of that,

despite it being delicious.

I'm going alright at the moment,
but the time is definitely flying.

Um, I've got a lot
I want to get through still,

but there's a lot
of highly technical elements here,

so, um, I also need
to be really precise as well.

My idea is that it should look a
little bit like the National Museum,

the Desert Rose,

and it will be
a savoury-sweet bridging course,

with a dessert kind of based around
a cheese platter.

20 minutes? Shit!

That went so quickly.

I have finished my date
and olive compote

and finishing off
my chocolate blue cheese namelaka,

and I'm working on my creme pat.

So this is camel milk

and I'm steeping it
with the Turkish bread.

But I am experimenting a bit
with my ratios,

trying to increase
the fat levels in this,

because camel milk
has a lot less fat

than what
a regular cow's milk would.

Oh, God.
I'm not going to be able to do this.

I'm just not really happy
with the consistency of this one.

Oh!

I don't have time
to experiment further.

I'm already behind.

I need to get it chilling,
ready to serve.

The pressure, I'm feeling it.

LAURA: Come on, Toddy.
Please work.

Shit.

Oh, my God.

Hold that thought, Andy.

I went to the gym this morning.
Settle down.

(LAUGHS)

How was that inspiration?
Like, through the roof, or what?

Oh, pretty incredible.
Yeah?
Like, so much to see.

It actually
really made my job quite hard.

What did you zone in on?

The Golden Mosque
in Katara Cultural Centre.

Oh, cool.
Yeah.

Yeah, it's just, like...

I think for a place that's,
like, so sacred and holy

and everything's quite neutral,

and then to have this, like,
incredible gold mosque

just, like, sticking out,
I was just so drawn to it.

Yeah.
How is that going to translate
to your dish?

Uh, so I'm going to make
a golden mosque with...

Sorry, what? Hang on. One more time.
(GIGGLES)

I'm going to make a golden mosque...

OK!
..with golden tiles.

Um, so, basically,
once the dish hits the table,

all you're going to see
is golden tiles,

and the dessert
is hidden inside of that.

Right. That sounds like
a lot of work.

Yeah, it's so much work.
What's the dish made up of?

Pistachio financier,
some stewed blood orange,

fresh blood orange,
karak tea gelato on top.

And then you're going to have
the honey golden tuiles

covering the whole dish.

Wow.
Yeah.

OK.
I'm going really conceptual.

How many tiles you got to do?

So I think that each dish
may need 15 tiles,

and that means
I need to make 60 tiles.

60 tiles?
Yeah.

That's a lot of tiles.

60 tiles?
Yeah. Oh, my God.

I regret all my decisions
right now so much.

Good luck!
Bye.

Sarah, how's it travelling?

Um, I am...

I have run out of time.
Run out of time?

Yeah, literally.
Like, you've got
six and a half minutes to go.

Are we getting any desserts?
Oh, my God.

No.

It's not frozen enough. Shit.

I don't really have a dessert.

I've let the wheels
fall off the wagon.

You need to think about
what you can actually achieve
in these three minutes.

Oh!
Come on, Sarah.

I'm definitely panicking.

Is that the second element?
Yeah.

Is there anything else
going on the plate?

I don't know. It's like ice-cream.

The tuile's not set.

Yeah, this is
a very horrible feeling right now.

You've got a 1 minute 40.

What can I do? I've got nothing.

ANNOUNCER: Grab your aprons

and try these delicious,
MasterChef-approved recipes on 10.

SARAH: Oh, I haven't got anything.
Shit.

ANDY: You got 1 minute 40.
What can I do?

I've got nothing.

Yeah.
Shame.

Shit. It's not gonna happen.

This is the worst feeling,
to see a dish

that could be so amazing
and not have a finished plate.

60 seconds, Sarah.

Thankfully, I've got a few tuiles
that are ready to go.

Alright.

I've got my date and olive chutney,

I've got my namelaka,
I've got my tuiles,

but I'm worried
it won't be balanced.

Sarah, you've got 20 seconds.

OK, I just...
Something to sprinkle.

Just...
10 seconds.

Five, four, three, two, one.

Whoa. OK.
Time's up, Sarah. I'm so sorry.

Oh, my God, no!

What the hell? Shit!

Goddamn!

(GROANS)

LAURA: That's stressing me out
so much now.

Like, I need to motor.

I'm sure
it's going to taste delicious.

Today I want to create a dessert

that is completely covered
with golden tiles.

I am so inspired by the golden tiles
of the Golden Mosque.

I don't know
if they're going to get 60 tiles.

I think I take that all back.

These golden tiles
are taking me so long to make,

but without these tiles
I do not have the concept.

And this dish is all about
a visual concept.

I just need to get one batch
in the oven and it is what it is.

So what's that?

They'll get maybe 10 each.

If they're lucky.

Don't know if I can...

If I can give them
that many tuiles,

I've definitely sacrificed that

to make sure I've got enough time
to plate.

And I think
that's the smartest decision here.

It will definitely
still scream of gold.

It's going to look
exactly how I want it to.

Maybe a few little less tiles.

OK. Tuile - done.

SARAH: I feel devastated walking up
to the judges with a dish

that I know has not hit the mark.

I'm sorry.
Sarah.

I'm sorry.
POH: Oh, Sarah!

I'm sorry.
JEAN-CHRISTOPHE: Oh, please.

Thank you.
Thank you.

I feel frustrated

that I haven't served a dish
that I'm proud of.

Serving in such a grand
and beautiful restaurant like IDAM.

Sarah, what was your inspiration?

So my inspiration
was the National Museum -

The Desert Rose.

So I wanted it to be
a bridging course,

so I did that play on
a cheese plate.

So on the base we have
that aloo bukhara

and olive chutney.

And then we have the namelaka,

which is a blue cheese
and sheep's cheese chocolate.

And then we have our tuile on top.

So where did it go wrong?

Um, I think it was everything.

It's this restaurant.
It's grand, it's beautiful.

It's a, um, incredible kitchen
and...

Yeah, just...

Yeah. Pretty disappointed.

Yeah.

Don't make me cry.

Sarah, we're all heartbroken
for you.

It was a tough cook.
Yeah.

But we'll taste now.

Thank you.
Thanks.

Thanks, Sarah,
Thank you so much, Sarah.

What a shame, eh?
Yeah. Pressure can do, like,

crazy things to people
at different times.

And unfortunately,
it wasn't her day today.

I feel so sorry for her.

Shall we try
what made it on the plate?

Yeah.

That's strong. Wow!

Whoa!
Whoa!

Oh!

That's intense. (WHISTLES)

That does not taste how it looks.

You know Sarah, she's at this stage
in her career and her skill set

where she can actually come up
with a dish idea conceptually,

and it translates really well.

And most of the time,
she's so solid.

But today she just pushed
it way too far.

There's so many hardcore flavours
on the plate.

They are such intense flavours.

Like, I could literally eat

just tiniest dot of that mousse
on the outside.

It was so intense
with the blue cheese

and then
the bitter almonds on top,

again, another intense flavour.

I can actually see
where this was going,

but it was like she needed
to take it

way to the other end of the spectrum

in terms of how much she had
of those really intense ingredients.

I really love the concept.

I love the idea
of the bridging course.

She's such an intelligent cook,

but I think this time
she did get into her own head.

When you look at this dish, yeah,

you can see someone
is quite genius behind it.

I mean, if she managed to nail this,
not just visually, textures,

but also the balance of acidity,
saltiness,

sweetness and so on,
she would have been

probably producing
the best cheese course,

including chocolate
in a Michelin star restaurant,

but sadly, it's entirely unbalanced.

LAURA: They're good, they're good,
they're good.

OK. Hey.

While the tuiles are in the oven,

it's time to start plating up.

I've got the pistachio financier
on the bottom of the plate.

Sitting on top of that

is the pistachio
creme fraiche cream.

I've got the fresh
and macerated blood orange

on top of that.

A really nice, generous scoop
of the karak tea gelato.

And now it's time

to start covering this dish
with our tiles.

So nervous.

My tiles are baked.

I'm going to brush them
with a gold lustre powder

so they're really vibrant,

and replicate those golden tiles
on the mosque.

She gold.

The whole concept
of today's challenge

is the visual representation
of our inspiration.

And if my dish doesn't look like
the Katara Golden Mosque,

then there's no chance
I'm going to win immunity today.

And I think I'm only going
to have 20 golden tiles to use.

I just need one...
I'm just one short.

It's OK, it's OK.

Laura, you got
to get that ice-cream on.

You've got one minute.

SOFIA: Come on, Laura,
bring it home.

Stay, stay, stay.

I'm gonna try and use some gold leaf
to add it to the dish,

but this just needs
to scream Gold Mosque.

10...

BOTH: ..nine, eight,

seven, six, five,

four, three,

two, one.

That's it, Laura.

Time's up.
We'll see you at the tasting table.

Oh, my gosh.

It looks fantastic.
It's shimmering with gold.

And even though
it's not what I set out to do

and have a completely covered dish
with those golden tiles,

it looks pretty goddamn special.

Here she is.
Hello.

Shiny, shiny.
(GASPS)

Thank you.
Wow!

Wow!
What an incredible effect.

Big sigh?
Yeah.

That was huge.

We're in
a Michelin star restaurant today.

The pressure is absolutely insane.

Wow.

Immunity is on the line,
and I want it so bad.

Big sigh?
Yeah.

That was huge.

(SIGHS)

So you were inspired
by the Golden Mosque

in the Cultural Village.

Tell us the name of your dish?

So this is Golden Katara.

So we've got a pistachio financier,

a little pistachio creme fraiche,

blood orange, a karak tea gelato,

and then
you've got the gold tiles.

I think the flavours are there,
and it looks pretty good.

JEAN-CHRISTOPHE: Thank you so much.
We're going to taste now, Laura.

Good. Thank you so much.
Thank you.

Thank you.
Thank you so much, Laura.

Jean-Christophe,
can you do me a favour

and pass that thing down, please?
Absolutely.

'Cause I just want to do something.

This is as legit as it gets, right?

Oh, yeah.
It's... That's incredible.
Look at that!

That really appeals...

'Cause she's used that texture
on the silpat

to make it look similar
to the tiles.

Yeah.
Let's do it.

Allez.
Mmm.

Wow.

(EXCLAIMS)

This is such an exquisite expression
of everything I've tasted in Doha.

But pared back, refined.

Absolutely suited
to this gorgeous setting.

I loved it.

That financier in the middle,

which was nice and sort of chewy,
squidgy, fudgy.

And it's got that beautiful hum
of cardamom,

all those warm spices.

But the execution
of what she was inspired by

was just, I think, flawless.

Like, I look around and this dessert
could be on the menu

and you would not blink an eye.

Yeah.

For me, the beauty of the cardamom
in the karak tea ice-cream or gelato

versus that real sharpness

of those slightly caramelised
blood oranges,

and then the pistachio financier,

that was like...

That is Doha right there.
Yeah. Yeah.

She's gone to another level

and now she has made our decision
so tough.

So much harder. Yeah.

And this is what it's all about.

I mean, it is dramatic.

It's not a mirage.

It's an assemblage
of Arabian treasure.

With a challenge like this,

we were expecting something
extra special.

And what you gave us,
that was absolutely unforgettable.

The standard of cooking today,
it was exceptionally high.

If we could pick two winners,
then our decision would be easy.

Laura...

..and Ben.

ALL: Oooh!

Guys, your dishes...

..they were unbelievable.

Both of you should be so proud
of what you put up today,

but one of your dishes,

it ticked all our boxes.

It embodied the depth of this city,

the sophistication
of this restaurant,

and the skills
of a MasterChef veteran

who is back to win.

It was made by...

..Ben.

(CHEERING AND APPLAUSE)

Well done!

Well done.
Good job.

(SPEAKS INDISTINCTLY)

CALLUM: Congratulations, mate.

ANNOUNCER: Tomorrow night...

SOFIA: Bring us
a business class-worthy dish

to win a business class seat
for the flight home.

..the stakes are sky-high...

DEPINDER: I would love to win
this immunity

And it would be amazing
to fly business class back home.

..for their last chance
at immunity in Doha.

You do realise

that whoever doesn't win
this challenge

is going into a cook
with only four people in it,

which means we're going to lose
one of the girls.

SARAH: I'm so stressed,
I don't know what to do.

Captions by Red Bee Media