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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:32,680 --> 00:00:34,680 WOMAN: Oh, wow. Look at this! 2 00:00:36,080 --> 00:00:39,440 SNEZ: Gee! Where are we? MAN: It's huge. 3 00:00:39,440 --> 00:00:42,640 It feels like I'm in a rainforest. Stunning, I know. 4 00:00:42,640 --> 00:00:45,120 Oh, my gosh, I don't want this to ever end. 5 00:00:45,120 --> 00:00:49,600 I've had so much fun cooking here in Qatar. 6 00:00:49,600 --> 00:00:51,640 I can't believe we're at an airport. Yeah. 7 00:00:51,640 --> 00:00:54,000 This is the place you want to have a long layover. 8 00:00:54,000 --> 00:00:55,240 Yeah! 9 00:00:55,240 --> 00:00:57,080 Absolute, once-in-a-lifetime opportunity 10 00:00:57,080 --> 00:01:00,840 to get to spend all this time really immersed in the whole food scene, 11 00:01:00,840 --> 00:01:03,720 but also cooking in some of the most iconic spots. 12 00:01:03,720 --> 00:01:06,280 CALLUM: I don't think I've been to a better airport. 13 00:01:06,280 --> 00:01:07,480 Yeah, it's gorgeous. 14 00:01:07,480 --> 00:01:10,200 I can't wait to see what the judges have in store for us. 15 00:01:10,200 --> 00:01:12,600 WOMAN: I definitely feel ready for our cook now. 16 00:01:12,600 --> 00:01:14,160 I'm going to go all out today 17 00:01:14,160 --> 00:01:17,320 to show how much I'm here to win this whole competition. 18 00:01:20,800 --> 00:01:22,920 WOMAN: Oh, wow. 19 00:01:22,920 --> 00:01:24,480 Look where we're cooking! 20 00:01:26,360 --> 00:01:27,680 Ah! 21 00:01:27,680 --> 00:01:29,120 ANDY: Hello! Hey! 22 00:01:29,120 --> 00:01:31,080 Hi, everybody. 23 00:01:31,080 --> 00:01:33,480 Wow. So cool. 24 00:01:33,480 --> 00:01:34,520 Look at this. 25 00:01:36,000 --> 00:01:37,400 Bonjour! Bonjour! 26 00:01:39,560 --> 00:01:42,120 Hello, ladies! OTHERS: Hi! 27 00:01:42,120 --> 00:01:43,800 Hey, fellas. 28 00:01:43,800 --> 00:01:46,960 (LAUGHTER) 29 00:01:46,960 --> 00:01:49,760 It's all the girls cooking today 'cause the boys have got immunity. 30 00:01:49,760 --> 00:01:51,160 Yep. 31 00:01:51,160 --> 00:01:54,160 Welcome to one of Qatar Airways' business lounges 32 00:01:54,160 --> 00:01:56,800 here at Hamad International Airport. 33 00:01:56,800 --> 00:01:59,640 Even though it is our last day in Doha, 34 00:01:59,640 --> 00:02:03,080 we do have one last challenge for you. 35 00:02:03,080 --> 00:02:06,360 Which means one final chance to win immunity. 36 00:02:07,960 --> 00:02:10,200 How good is this lounge? 37 00:02:10,200 --> 00:02:11,400 Amazing. So good. 38 00:02:11,400 --> 00:02:13,000 It is, huh. It's class. 39 00:02:13,000 --> 00:02:16,760 Each day, countless business class passengers pass through here 40 00:02:16,760 --> 00:02:18,720 before boarding their flights. 41 00:02:18,720 --> 00:02:21,920 And they're looking forward to making the most of all the perks. 42 00:02:21,920 --> 00:02:24,560 Extra legroom, the PJs. 43 00:02:24,560 --> 00:02:26,880 It's all great! 44 00:02:26,880 --> 00:02:29,880 But there's one thing that they're looking forward to the most. 45 00:02:29,880 --> 00:02:32,320 Delicious food. Yeah. A good meal. 46 00:02:32,320 --> 00:02:34,160 The food, right? Yes. 47 00:02:34,160 --> 00:02:35,920 Yep. OK. 48 00:02:35,920 --> 00:02:40,360 Part of what makes business class such an unforgettable experience 49 00:02:40,360 --> 00:02:41,520 is the inflight dining. 50 00:02:41,520 --> 00:02:43,000 Mm-hm. 51 00:02:43,000 --> 00:02:44,840 It is top tier. 52 00:02:44,840 --> 00:02:48,080 And today, that's what we want to see from you. 53 00:02:48,080 --> 00:02:49,920 Oh! 54 00:02:49,920 --> 00:02:54,160 Bring us a meal fit for business class. 55 00:02:54,160 --> 00:02:56,440 Yes! OK. 56 00:02:56,440 --> 00:02:58,760 Think quality and comfort. 57 00:02:58,760 --> 00:03:02,520 We want to be livin' in the lap of luxury today. 58 00:03:02,520 --> 00:03:03,960 Yep. 59 00:03:03,960 --> 00:03:06,200 And to help get those cogs turnin', 60 00:03:06,200 --> 00:03:08,160 we've got a little inspo for you to work with. 61 00:03:08,160 --> 00:03:10,280 Jean-Christophe, give us a hand? 62 00:03:10,280 --> 00:03:11,880 Yes, absolutely. 63 00:03:15,360 --> 00:03:16,600 Ooh! 64 00:03:17,760 --> 00:03:20,280 WOMAN: Hell, yes! (LAUGHS) 65 00:03:20,280 --> 00:03:21,960 Hallelujah! 66 00:03:21,960 --> 00:03:24,080 Oh. So good. Blown away. 67 00:03:25,440 --> 00:03:26,800 SOFIA: How good do these all look? 68 00:03:26,800 --> 00:03:28,440 WOMEN: Amazing. 69 00:03:28,440 --> 00:03:30,800 Well, good food doesn't usually fall from the sky. 70 00:03:31,920 --> 00:03:36,280 But these dishes are from the Qatar Airways business class menu. 71 00:03:36,280 --> 00:03:38,400 I'm flying business class. 72 00:03:38,400 --> 00:03:42,560 We've got grilled black Angus and truffled potato dauphinoise. 73 00:03:42,560 --> 00:03:44,280 Oh, that's beautiful. 74 00:03:44,280 --> 00:03:47,880 Grilled hamour with parsnip puree and yellow curry sauce. 75 00:03:47,880 --> 00:03:49,360 Ooh! 76 00:03:49,360 --> 00:03:52,840 And garlic and chilli lobster stir-fry with soy fried rice. 77 00:03:52,840 --> 00:03:54,320 I think that's delish. 78 00:03:54,320 --> 00:03:56,160 Each of these plates portrays 79 00:03:56,160 --> 00:03:58,960 the elevation and elegance of their onboard service. 80 00:03:59,920 --> 00:04:01,280 You want to taste them? 81 00:04:01,280 --> 00:04:03,000 WOMEN: Yes! Alright, dig in. 82 00:04:03,000 --> 00:04:04,920 Go for it. Alright. Nice. 83 00:04:06,560 --> 00:04:08,080 ALANA: We'll start on this one. 84 00:04:12,120 --> 00:04:13,960 LAURA: Oh, these dishes taste incredible. 85 00:04:13,960 --> 00:04:15,360 Good lobster. 86 00:04:15,360 --> 00:04:18,360 For me, the lobster with the fried rice definitely takes it. 87 00:04:20,080 --> 00:04:21,680 I mean, it's just so juicy. 88 00:04:21,680 --> 00:04:22,960 The flavour of that chilli 89 00:04:22,960 --> 00:04:25,240 and the garlic coming through, the fried rice. 90 00:04:25,240 --> 00:04:27,920 I'd be pretty happy if I was eating this in business class. 91 00:04:31,200 --> 00:04:32,560 DEPINDER: Yum, That is delicious. 92 00:04:32,560 --> 00:04:34,760 Mmm. So beautifully cooked. 93 00:04:34,760 --> 00:04:37,280 I actually can't believe you get that on a flight. (LAUGHS) 94 00:04:38,840 --> 00:04:41,160 Oh, my God. Lobster is amazing. That is amazing. 95 00:04:41,160 --> 00:04:42,760 I usually get that like, you know, 96 00:04:42,760 --> 00:04:46,520 the little box that has little plastic components. (LAUGHS) 97 00:04:46,520 --> 00:04:48,560 WOMAN: Yeah. That puree. 98 00:04:48,560 --> 00:04:49,720 Mmm! That is so yum. 99 00:04:49,720 --> 00:04:52,880 But these three spectacular business class dishes 100 00:04:52,880 --> 00:04:55,120 look like they come out of any restaurant. 101 00:04:55,120 --> 00:04:59,560 So elegant, so delicious and also comforting as well. 102 00:04:59,560 --> 00:05:01,360 SOFIA: You can step back now. Thank you. 103 00:05:01,360 --> 00:05:04,400 I'm starting to think that it's going to be really hard 104 00:05:04,400 --> 00:05:05,720 to hit the brief today. 105 00:05:07,240 --> 00:05:09,560 Alright. We're giving you 75 minutes. 106 00:05:09,560 --> 00:05:10,960 (EXHALES DEEPLY) 107 00:05:10,960 --> 00:05:12,480 You can cook anything you like. 108 00:05:13,720 --> 00:05:16,160 Just make sure it's a full main course meal 109 00:05:16,160 --> 00:05:18,760 that we'd be super excited to see coming down the aisle. 110 00:05:18,760 --> 00:05:20,560 Main course. Yep. 111 00:05:20,560 --> 00:05:24,800 The best dish will win its maker immunity from Sunday's elimination, 112 00:05:24,800 --> 00:05:27,680 which is huge considering top seven is on the line. 113 00:05:27,680 --> 00:05:28,920 Yeah. OK. 114 00:05:28,920 --> 00:05:30,240 Yep. 115 00:05:30,240 --> 00:05:31,280 And... 116 00:05:33,880 --> 00:05:36,320 ..for creating a business-class worthy dish... 117 00:05:37,720 --> 00:05:38,840 ..they will also win... 118 00:05:40,800 --> 00:05:43,320 ..a business class seat for the flight home! 119 00:05:43,320 --> 00:05:44,920 (WOMEN CHEER) 120 00:05:46,680 --> 00:05:49,160 Amazing. We're on. 121 00:05:49,160 --> 00:05:51,720 That sounds pretty good to me, huh? Yeah. 122 00:05:51,720 --> 00:05:53,160 What about us? 123 00:05:53,160 --> 00:05:54,600 Sorry, boys. 124 00:05:54,600 --> 00:05:58,760 So, are you ready to take off? 125 00:05:58,760 --> 00:05:59,920 ALL: Yes, Chef! 126 00:05:59,920 --> 00:06:02,720 Your time starts now! 127 00:06:02,720 --> 00:06:04,280 (CHEERING) 128 00:06:07,400 --> 00:06:09,840 You need to do the emergency briefing. 129 00:06:09,840 --> 00:06:11,960 (MUMBLES INDISTINCTLY) (LAUGHS) 130 00:06:11,960 --> 00:06:16,080 LAURA: OK. Pantry. 131 00:06:16,080 --> 00:06:19,480 This is hectic. Gorgeous stuff, guys. 132 00:06:19,480 --> 00:06:22,760 White asparagus. That's stunning. Anyone seen olive oil? 133 00:06:26,400 --> 00:06:29,560 ALANA: These business class dishes, they're so elevated. 134 00:06:29,560 --> 00:06:31,560 There's global flavours. 135 00:06:31,560 --> 00:06:33,120 I could do a lobster. 136 00:06:33,120 --> 00:06:34,920 There's steak, there's fish. 137 00:06:34,920 --> 00:06:37,400 So much to draw inspiration from. 138 00:06:37,400 --> 00:06:39,840 Can of caviar. 139 00:06:39,840 --> 00:06:43,560 I just need to come up with something that's cohesive 140 00:06:43,560 --> 00:06:45,120 with a real bit of luxe. 141 00:06:45,120 --> 00:06:47,240 Yum. Ooh, nice. 142 00:06:47,240 --> 00:06:48,920 Nice, nice. 143 00:06:48,920 --> 00:06:52,520 LAURA: I'm just going to put all the truffles on my bench because YOLO. 144 00:06:52,520 --> 00:06:54,480 CALLUM: Oh, nice, Lozzie. Just gets all three of them. 145 00:06:54,480 --> 00:06:55,880 Yeah. You need three, eh. 146 00:06:55,880 --> 00:06:57,720 SNEZ: Sorry, guys. Me making a mess. 147 00:06:57,720 --> 00:07:00,480 What's new, babes? What's new? What's new? (LAUGHS) 148 00:07:00,480 --> 00:07:04,040 Cooking in Doha has been really challenging for me, 149 00:07:04,040 --> 00:07:07,880 and I've tried my best at winning immunity every single time. 150 00:07:07,880 --> 00:07:10,160 Because in my original season on MasterChef, 151 00:07:10,160 --> 00:07:11,600 I made it to top eight. 152 00:07:12,720 --> 00:07:14,200 CALLUM: Nice, Deps. 153 00:07:14,200 --> 00:07:17,400 So I want to make it to top seven. I want to beat my previous score. 154 00:07:17,400 --> 00:07:18,560 I'm really, really excited. 155 00:07:18,560 --> 00:07:21,600 Last chance at immunity and I'm going all in. 156 00:07:25,880 --> 00:07:29,160 What a lush setting for our last cook in Doha - pretty special. 157 00:07:29,160 --> 00:07:31,200 Ah, this is unbelievable. 158 00:07:31,200 --> 00:07:33,160 It just doesn't feel like you're in an airport. 159 00:07:33,160 --> 00:07:35,160 POH: It's very glam, isn't it? Yeah. 160 00:07:35,160 --> 00:07:36,640 BEN: Let's go, Snez. 161 00:07:36,640 --> 00:07:38,480 SNEZ: I'm glad you guys are here to support. 162 00:07:38,480 --> 00:07:40,000 ANDY: This is a great challenge. 163 00:07:40,000 --> 00:07:43,280 We really are looking for an elevated, complete main meal. 164 00:07:43,280 --> 00:07:46,240 What's their interpretation of that gonna be? I don't know. 165 00:07:46,240 --> 00:07:49,000 SOFIA: It's a tricky one because the world's their oyster with this. 166 00:07:49,000 --> 00:07:51,840 And sometimes when you can do almost anything, 167 00:07:51,840 --> 00:07:54,760 that's when people start to unravel a little bit. 168 00:07:54,760 --> 00:07:56,880 I think simplicity is the key. Yeah. 169 00:07:56,880 --> 00:07:59,560 Like, and you don't want millions of components, 170 00:07:59,560 --> 00:08:01,760 and you don't want anything to be too technical. 171 00:08:01,760 --> 00:08:04,240 You want simplicity done really, really well. 172 00:08:05,800 --> 00:08:07,680 POH: Nothing too challenging flavour-wise either, 173 00:08:07,680 --> 00:08:09,920 because you have to cater to a mass audience. 174 00:08:09,920 --> 00:08:11,400 Yep. But I think if you're clever, 175 00:08:11,400 --> 00:08:14,440 you can still make something that fits the brief, 176 00:08:14,440 --> 00:08:16,440 but still has a tiny bit of a twist. 177 00:08:16,440 --> 00:08:19,240 JEAN-CHRISTOPHE: Really, it doesn't have to be complicated. 178 00:08:19,240 --> 00:08:21,200 But it has to be perfect. 179 00:08:21,200 --> 00:08:23,280 The other thing about not winning immunity today 180 00:08:23,280 --> 00:08:26,480 is everyone will go into a high-stakes cook 181 00:08:26,480 --> 00:08:29,120 because there's only four people in elimination, 182 00:08:29,120 --> 00:08:30,840 and we're going to lose one of the girls. 183 00:08:30,840 --> 00:08:32,120 I know. It's scary. 184 00:08:32,120 --> 00:08:33,960 You do not want to be in that cook. 185 00:08:36,960 --> 00:08:39,400 LAURA: Slice these bad boys. 186 00:08:39,400 --> 00:08:41,600 Today is all about hustling. 187 00:08:41,600 --> 00:08:43,160 I feel like I've been so close 188 00:08:43,160 --> 00:08:45,680 in all the cooks here in Doha to get immunity, 189 00:08:45,680 --> 00:08:47,200 but I haven't got it yet, 190 00:08:47,200 --> 00:08:49,320 so I feel like I need to go all out today 191 00:08:49,320 --> 00:08:52,280 and make sure that I've got that top winning dish. 192 00:08:52,280 --> 00:08:54,200 So today I'm going to make 193 00:08:54,200 --> 00:08:57,160 a little stuffed ricotta and mushroom tortellini, 194 00:08:57,160 --> 00:08:59,080 some white asparagus, some hazelnuts, 195 00:08:59,080 --> 00:09:00,800 and then some fresh truffle, of course, 196 00:09:00,800 --> 00:09:02,840 on top because it's business class. 197 00:09:02,840 --> 00:09:04,600 I feel like people get really excited about 198 00:09:04,600 --> 00:09:06,120 a beef or a lobster option. 199 00:09:06,120 --> 00:09:09,200 So I think vegetarian is the way that I'm going to stand out today. 200 00:09:09,200 --> 00:09:11,600 And it's pasta. And I can do pasta. 201 00:09:13,480 --> 00:09:15,520 I'm definitely playing to my strengths. 202 00:09:15,520 --> 00:09:16,960 The flavours work together, 203 00:09:16,960 --> 00:09:18,760 and I feel like I'm hitting the brief. 204 00:09:18,760 --> 00:09:21,520 So theoretically on paper, this should all work. 205 00:09:23,000 --> 00:09:25,000 JAMIE: Go, Loz. Go, Loz. BEN: Smells good, mate. 206 00:09:27,000 --> 00:09:30,440 SNEZ: Okey-dokey. What's next, Snezzie? 207 00:09:30,440 --> 00:09:32,520 When I'm flying, I always want vegetables. 208 00:09:34,200 --> 00:09:35,800 So I'm thinking about my dish. 209 00:09:35,800 --> 00:09:39,240 I want it light, I want it elegant. I want it kind of fresh as well. 210 00:09:39,240 --> 00:09:41,520 And then I see these beautiful scallops, 211 00:09:41,520 --> 00:09:43,280 and I think that would be perfect. 212 00:09:44,360 --> 00:09:45,640 Oh, jumbo. 213 00:09:45,640 --> 00:09:48,120 So I'm doing the pan-fried scallops in the middle. 214 00:09:48,120 --> 00:09:52,000 I'm doing a lovely silky harissa sauce. 215 00:09:52,000 --> 00:09:54,200 And I'm doing pommes puree to sit around. 216 00:09:54,200 --> 00:09:55,720 I'm going to do vegetable-stuffed peppers. 217 00:09:55,720 --> 00:09:58,160 So this dish will translate to business class dish 218 00:09:58,160 --> 00:10:00,840 because it's going to be elegant, it's going to be elevated. 219 00:10:00,840 --> 00:10:02,960 And I'm using these beautiful flavours of Qatar. 220 00:10:02,960 --> 00:10:05,360 And you're tasting the country on a plate. 221 00:10:05,360 --> 00:10:06,880 CALLUM: Nice one, Snez. 222 00:10:08,720 --> 00:10:10,160 SARAH: Is that hot? 223 00:10:10,160 --> 00:10:12,040 I'm putting everything into this cook. 224 00:10:12,040 --> 00:10:14,880 I want to create a really delicious dish. 225 00:10:14,880 --> 00:10:16,880 I feel like when you're on an aeroplane, for me, 226 00:10:16,880 --> 00:10:18,880 I always choose dishes that are 227 00:10:18,880 --> 00:10:21,600 a little glimpse of what I'm about to see. 228 00:10:21,600 --> 00:10:24,160 So I'm trying to pull that into the dish today. 229 00:10:24,160 --> 00:10:26,400 Like a taste of Qatar. 230 00:10:26,400 --> 00:10:29,720 I want to do something that has sort of a premium essence to it, 231 00:10:29,720 --> 00:10:33,120 but at the same time is really tasty and unique. 232 00:10:33,120 --> 00:10:38,000 So today I have decided to lean into that mezze platter flavours. 233 00:10:39,440 --> 00:10:40,920 I'm playing around with flavours 234 00:10:40,920 --> 00:10:42,720 of beetroot as if it's the beetroot dip. 235 00:10:42,720 --> 00:10:44,680 You know, beef as if it's those skewers. 236 00:10:44,680 --> 00:10:46,640 Lots of spices going on in there, 237 00:10:46,640 --> 00:10:50,440 but obviously doing it in my kind of signature way. 238 00:10:51,640 --> 00:10:54,560 Cooking in Qatar hasn't been my best work. 239 00:10:54,560 --> 00:10:57,440 It's really shaken me and I do start 240 00:10:57,440 --> 00:10:59,640 letting that seed of doubt get into my mind. 241 00:10:59,640 --> 00:11:01,440 It could be a dangerous thing 242 00:11:01,440 --> 00:11:03,600 because at this point in the competition, 243 00:11:03,600 --> 00:11:05,880 any small mistakes could send you home. 244 00:11:07,120 --> 00:11:09,640 I want to make it to the end. 245 00:11:09,640 --> 00:11:11,280 I'm here to win, 246 00:11:11,280 --> 00:11:13,440 so I have to get immunity today. 247 00:11:13,440 --> 00:11:15,200 Sarah! Hi. 248 00:11:15,200 --> 00:11:17,160 How are you going? And tell us what you're making. 249 00:11:17,160 --> 00:11:20,640 Yeah. So I'm doing an Arabic-style beef tartare. 250 00:11:21,960 --> 00:11:25,120 So, sitting in the plate, we've got lavash bread, 251 00:11:25,120 --> 00:11:26,960 um, beetroot ice-cream... 252 00:11:27,960 --> 00:11:30,760 ..lots of different flavours, kind of pops of things going around. 253 00:11:30,760 --> 00:11:32,400 So that's my... I heard right, yeah? 254 00:11:32,400 --> 00:11:34,600 Beetroot ice-cream? Yeah. 255 00:11:34,600 --> 00:11:37,960 On a flight in business class? Yes. I am. 256 00:11:37,960 --> 00:11:42,200 On a main meal, you are craving beef tartare and beetroot ice-cream? 257 00:11:42,200 --> 00:11:43,920 Arabic style, 258 00:11:43,920 --> 00:11:48,000 which is very comforting and warm and delicious and flavoursome. 259 00:11:48,000 --> 00:11:50,080 So, yeah. Going with that. 260 00:11:51,400 --> 00:11:55,680 Sarah, you do realise whoever doesn't win this challenge 261 00:11:55,680 --> 00:11:59,080 is going into a cook with only four people in it? 262 00:11:59,080 --> 00:12:00,320 Yes, I know. 263 00:12:01,280 --> 00:12:02,960 I'm immediately worried for you 264 00:12:02,960 --> 00:12:04,840 because no matter how delicious 265 00:12:04,840 --> 00:12:07,160 this plate of food is... Yes. 266 00:12:07,160 --> 00:12:09,320 ..if it doesn't hit what we asked for... 267 00:12:09,320 --> 00:12:10,360 Yeah. 268 00:12:10,360 --> 00:12:12,640 ..it's not gonna win you immunity. Yes. 269 00:12:12,640 --> 00:12:15,120 Just make sure first and foremost... Yeah. 270 00:12:15,120 --> 00:12:17,400 ..it hits that brief. Yes. OK. 271 00:12:17,400 --> 00:12:18,960 Good luck, Sarah. Thank you. 272 00:12:18,960 --> 00:12:21,280 Oh, my God, the daredevil continues. Oh, God. 273 00:12:28,000 --> 00:12:29,520 Think you can be the next MasterChef? 274 00:12:29,520 --> 00:12:31,920 Only one way to find out. Applications are open now. 275 00:12:31,920 --> 00:12:33,720 Head to the link below and apply. 276 00:12:33,720 --> 00:12:35,360 We'll see you in the kitchen! 277 00:12:51,880 --> 00:12:55,440 POH: Is she going to keep going raw or is she going to cook a steak? 278 00:12:58,200 --> 00:13:01,200 I'm totally second guessing my dish. 279 00:13:01,200 --> 00:13:05,680 And I'm worried that potentially this could be too conceptual. 280 00:13:06,960 --> 00:13:09,080 If I'm totally missing the brief, 281 00:13:09,080 --> 00:13:11,280 then I have no chance of winning that immunity. 282 00:13:12,920 --> 00:13:15,160 Oh, God. I just don't know what to do now. 283 00:13:15,160 --> 00:13:16,880 JAMIE: Come on, Sarah. 284 00:13:18,080 --> 00:13:19,440 DEPINDER: You alright, babes? Yeah. 285 00:13:19,440 --> 00:13:22,360 You OK? Like my brain isn't functioning. 286 00:13:22,360 --> 00:13:24,320 It's OK. Just have a drink and keep going. 287 00:13:24,320 --> 00:13:25,600 Keep going, Sarah. 288 00:13:25,600 --> 00:13:27,280 Let's go babes. Come on. 289 00:13:29,560 --> 00:13:31,920 I need to stop. I need to get clarity. 290 00:13:31,920 --> 00:13:34,800 And I need to come back with a solid idea 291 00:13:34,800 --> 00:13:36,680 that can be achieved on a business class flight. 292 00:13:39,600 --> 00:13:42,200 This dish needs to be the business. 293 00:13:42,200 --> 00:13:44,040 You have one hour to go! Let's go. 294 00:13:52,400 --> 00:13:53,800 Do you know what they're all cooking? 295 00:13:53,800 --> 00:13:55,400 MEN: Yes. Which one would you order? 296 00:13:55,400 --> 00:13:58,080 JAMIE: Pasta. You'd order Laura's? 297 00:13:58,080 --> 00:14:00,320 I'm interested in what Depinder is doing there as well. 298 00:14:00,320 --> 00:14:02,800 It smells amazing. 299 00:14:02,800 --> 00:14:04,600 DEPINDER: When I think of a business class menu, 300 00:14:04,600 --> 00:14:08,960 I think of comfort along with some luxury. 301 00:14:08,960 --> 00:14:11,160 So I think this is a good day 302 00:14:11,160 --> 00:14:13,800 for me to showcase fine dining Indian cuisine. 303 00:14:15,480 --> 00:14:18,320 I'm going to hone into my traditional cooking 304 00:14:18,320 --> 00:14:19,880 and the way I'm going to be plating it up, 305 00:14:19,880 --> 00:14:21,640 it's going to look elegant. 306 00:14:21,640 --> 00:14:23,360 Depinder! 307 00:14:23,360 --> 00:14:24,840 Oh, hey, Poh. Hey, Andy. How are you feeling? 308 00:14:24,840 --> 00:14:27,000 Hey, Depinder. Yeah, I'm super pumped. 309 00:14:27,000 --> 00:14:28,400 OK, tell us what you're making. 310 00:14:28,400 --> 00:14:31,080 Um, so today I'm going South Indian, 311 00:14:31,080 --> 00:14:34,800 and I'm doing a prawn sukka, which is like a dry prawn curry. 312 00:14:34,800 --> 00:14:36,880 Yeah. I'm going to serve that with, um, 313 00:14:36,880 --> 00:14:39,680 these puffy banana breads. Oh! 314 00:14:39,680 --> 00:14:42,040 So I'm going to do... Banana, you're saying banana bread? 315 00:14:42,040 --> 00:14:43,960 Yeah, but it's like savoury. So it's like, yeah, 316 00:14:43,960 --> 00:14:45,720 it's like a puri, but it's made with banana. 317 00:14:45,720 --> 00:14:47,360 Right. It's really...it's really tasty. 318 00:14:47,360 --> 00:14:50,320 It's got, like, a hint of banana in it, very interesting flavour. 319 00:14:50,320 --> 00:14:52,040 And it goes really well with this dish. 320 00:14:52,040 --> 00:14:54,160 And then I'm also going to do, like, a mango pachadi, 321 00:14:54,160 --> 00:14:57,800 which is like a mango sweet-and-sour condiment. 322 00:14:57,800 --> 00:15:00,080 And then I'm going to do some rice. 323 00:15:00,080 --> 00:15:02,080 Well, it sounds good to me. I think... 324 00:15:02,080 --> 00:15:04,360 Yeah, I think it ticks the boxes. There's a lot going on. 325 00:15:04,360 --> 00:15:06,040 Yeah. There's so much to do. 326 00:15:06,040 --> 00:15:08,040 What's the spice level going to be? 327 00:15:08,040 --> 00:15:09,360 Um, medium. 328 00:15:09,360 --> 00:15:11,520 I think good call. Not too spicy. Yeah, no. 329 00:15:11,520 --> 00:15:13,560 This prawn curry is actually not too spicy, it's hearty. 330 00:15:13,560 --> 00:15:15,680 Well, if this landed in front of me on a business class flight, 331 00:15:15,680 --> 00:15:17,080 I would be super excited. Same. 332 00:15:17,080 --> 00:15:18,720 Oh, thank you, guys. Good luck. 333 00:15:18,720 --> 00:15:19,840 Thank you. 334 00:15:19,840 --> 00:15:22,120 I think this dish is perfect for business class. 335 00:15:22,120 --> 00:15:26,400 This prawn sukka is so jam-packed with flavour. 336 00:15:26,400 --> 00:15:27,400 Oh, yum. 337 00:15:28,960 --> 00:15:30,440 It's like fireworks in your mouth. 338 00:15:30,440 --> 00:15:32,560 I would love to win this immunity. 339 00:15:32,560 --> 00:15:34,600 Um, it would just be amazing. 340 00:15:34,600 --> 00:15:36,960 It would be amazing to fly business class back home. 341 00:15:40,120 --> 00:15:41,800 CALLUM: Smells great, Alana. 342 00:15:41,800 --> 00:15:43,840 ALANA: Thanks, Cal. 343 00:15:43,840 --> 00:15:46,120 I'm going to go all out and make sure what's on this plate 344 00:15:46,120 --> 00:15:47,480 is something that is worthy of being 345 00:15:47,480 --> 00:15:49,840 in the business class for Qatar Airways, 346 00:15:49,840 --> 00:15:51,920 but it's also bringing a little bit of Queensland 347 00:15:51,920 --> 00:15:54,720 onto the dish as well with some beautiful bugs. 348 00:15:54,720 --> 00:15:57,200 So it's kind of a global-flavoured dish 349 00:15:57,200 --> 00:16:00,120 but, you know, thinking of home while I'm cooking it. 350 00:16:01,360 --> 00:16:05,760 Putting your life on hold and being away from family 351 00:16:05,760 --> 00:16:09,000 is a huge sacrifice to make. 352 00:16:09,000 --> 00:16:12,040 To be here, I'm away from my kids, from my husband. 353 00:16:13,560 --> 00:16:16,320 You know, we eat Moreton Bay bugs all the time. 354 00:16:16,320 --> 00:16:20,680 So today I'm making bugs, caviar and saffron. 355 00:16:20,680 --> 00:16:23,760 My saffron buttermilk sauce is here. 356 00:16:23,760 --> 00:16:25,920 I'm just keeping that nice and warm at the moment. 357 00:16:25,920 --> 00:16:27,400 And I'm just working on my salad, 358 00:16:27,400 --> 00:16:29,760 just getting some really good knife work happening 359 00:16:29,760 --> 00:16:32,240 because that's what business class is all about. 360 00:16:32,240 --> 00:16:34,760 I'm just trying to make everything really finessed. 361 00:16:35,800 --> 00:16:38,120 The saffron buttermilk sauce is really going to give 362 00:16:38,120 --> 00:16:41,360 this earthiness flavour from the saffron, 363 00:16:41,360 --> 00:16:45,320 but that acidity and that really creamy, luxurious texture 364 00:16:45,320 --> 00:16:47,200 that would be absolutely delicious. 365 00:16:48,600 --> 00:16:49,960 Beautiful! 366 00:16:51,320 --> 00:16:52,560 CALLUM: Let's go, Lozzie. 367 00:16:54,880 --> 00:16:56,720 LAURA: I'm feeling good. My pasta dough is done. 368 00:16:56,720 --> 00:16:58,920 My stock is all done. I need to strain that off. 369 00:16:58,920 --> 00:17:01,440 It's just infusing. I need to strain my ricotta. 370 00:17:01,440 --> 00:17:03,840 I'm just cooking off all of my, like, little garnishes 371 00:17:03,840 --> 00:17:06,960 to go with the dish, so the mushrooms are both cooked off. 372 00:17:06,960 --> 00:17:09,320 I'm going to do the asparagus now. 373 00:17:09,320 --> 00:17:10,560 Laura! Hi. 374 00:17:10,560 --> 00:17:11,680 Hi, Laura. How's it going? 375 00:17:11,680 --> 00:17:12,720 Good. How are you guys? 376 00:17:12,720 --> 00:17:15,440 Yeah, good, good. So tell us what your dish is. 377 00:17:15,440 --> 00:17:17,600 Alright, so I'm doing a, uh, 378 00:17:17,600 --> 00:17:21,520 a ricotta, mushroom and white asparagus tortellini. 379 00:17:21,520 --> 00:17:22,760 Pasta. Yep. 380 00:17:22,760 --> 00:17:23,880 OK. Yep. 381 00:17:23,880 --> 00:17:25,960 I had pasta on the way here, and it was delicious, 382 00:17:25,960 --> 00:17:27,960 um, and it was a vegetarian option. 383 00:17:27,960 --> 00:17:30,880 And I just think sometimes maybe we get too excited 384 00:17:30,880 --> 00:17:32,560 by lobster and whatnot. 385 00:17:32,560 --> 00:17:34,400 So I'm going to get you excited by truffle. 386 00:17:34,400 --> 00:17:36,760 Oh, yeah. You've got quite a range of beautiful mushrooms. 387 00:17:36,760 --> 00:17:38,240 Yes, yes. Was it intentional 388 00:17:38,240 --> 00:17:40,280 to play to your strengths and do pasta? 389 00:17:40,280 --> 00:17:44,080 Absolutely, absolutely! Always intentional. 390 00:17:44,080 --> 00:17:46,040 It's a good one because you obviously won 391 00:17:46,040 --> 00:17:48,960 the business class ticket over here. I did. 392 00:17:48,960 --> 00:17:50,680 Sat on that plane, ate pasta, 393 00:17:50,680 --> 00:17:52,560 and now full circle. Yeah. Yep. 394 00:17:52,560 --> 00:17:53,680 You're cooking a pasta 395 00:17:53,680 --> 00:17:55,320 to win immunity... Yes. 396 00:17:55,320 --> 00:17:56,560 ..and maybe sit up the front again. 397 00:17:56,560 --> 00:17:58,440 I don't know if I can go back! 398 00:17:58,440 --> 00:18:00,440 Are you hoping to get used to the high life? 399 00:18:00,440 --> 00:18:02,760 I think I am. Well, there's only one way to get it. 400 00:18:02,760 --> 00:18:04,760 I know, and it's... Got to be the best pasta. 401 00:18:04,760 --> 00:18:05,840 Yes, I agree. Good luck. 402 00:18:05,840 --> 00:18:07,400 Good luck, Laura. Thank you. 403 00:18:09,280 --> 00:18:11,440 CALLUM: Beautiful-looking pasta, Lozzie, as always. 404 00:18:11,440 --> 00:18:13,280 Can you just remind me in two minutes 405 00:18:13,280 --> 00:18:14,680 to do something, Callum? Yep. 406 00:18:16,040 --> 00:18:18,520 The next thing I need to crack on to is my pasta work. 407 00:18:18,520 --> 00:18:20,000 I need to get a really good texture, 408 00:18:20,000 --> 00:18:23,720 make sure it's really silky-smooth, nice and thin, 409 00:18:23,720 --> 00:18:26,280 to make sure this dough is perfect. 410 00:18:26,280 --> 00:18:28,480 It's been two minutes, Loz, for that thing you needed reminded. 411 00:18:28,480 --> 00:18:29,840 Go, mate. 412 00:18:33,800 --> 00:18:37,000 JEAN-CHRISTOPHE: Ladies, this is your captain speaking. 413 00:18:37,000 --> 00:18:39,320 You have 40 minutes to go! 414 00:18:39,320 --> 00:18:41,480 Allez, allez! (APPLAUSE) 415 00:18:41,480 --> 00:18:44,120 SNEZ: Thank you, Chef. CALLUM: Smells great in here. 416 00:18:48,200 --> 00:18:49,920 Come on, Sare. Let's go, mate. 417 00:18:51,080 --> 00:18:53,120 Well, at least my lavash bread is cooking. 418 00:18:57,840 --> 00:18:59,200 JAMIE: Come on, finish strong. Come on. 419 00:19:02,880 --> 00:19:07,640 I know that I need to pivot, and I'm thinking 420 00:19:07,640 --> 00:19:11,360 I need to switch this to a warm dish. 421 00:19:11,360 --> 00:19:13,000 So I'm steering away from 422 00:19:13,000 --> 00:19:15,720 the beetroot ice-cream and beef tartare... 423 00:19:17,640 --> 00:19:21,320 ..and instead I'm going to do cauliflower puree 424 00:19:21,320 --> 00:19:23,560 with a seared piece of Wagyu, 425 00:19:23,560 --> 00:19:27,800 oysters, and also my lavash bread. 426 00:19:27,800 --> 00:19:31,520 I feel like this could be a really beautiful main course dish 427 00:19:31,520 --> 00:19:34,640 that could sit on a business class menu. 428 00:19:34,640 --> 00:19:36,080 I have so much to do. 429 00:19:36,080 --> 00:19:38,640 I need to move really quickly to pull this off. 430 00:19:43,920 --> 00:19:45,560 SNEZ: There's so much mess here. 431 00:19:48,120 --> 00:19:52,080 I'm stuffing these peppers with my vegetable mince. 432 00:19:52,080 --> 00:19:54,480 I have done my pommes puree 433 00:19:54,480 --> 00:19:57,040 and I'm starting to prep my scallops. 434 00:19:57,040 --> 00:19:58,120 Snez! 435 00:19:58,120 --> 00:20:00,280 Hello! How are you going? 436 00:20:00,280 --> 00:20:01,640 Ah, busy. Yeah? 437 00:20:01,640 --> 00:20:03,680 Tell us what you're making. I'm really excited. 438 00:20:03,680 --> 00:20:05,520 So, I'm making these beautiful scallops. 439 00:20:05,520 --> 00:20:07,400 So it's going to be pan-fried, seared scallops. 440 00:20:07,400 --> 00:20:09,160 Three in the middle. 441 00:20:09,160 --> 00:20:12,640 I'm making this kind of elegant harissa, velvety sauce 442 00:20:12,640 --> 00:20:14,480 that's going to be around. 443 00:20:14,480 --> 00:20:16,640 I'm going to have this, like, a tiny little pepper 444 00:20:16,640 --> 00:20:18,000 stuffed with this vegetable situation. 445 00:20:18,000 --> 00:20:20,440 Yeah, so, I'm going with kind of elegant scallops. 446 00:20:20,440 --> 00:20:22,600 How many scallops did you say? 447 00:20:22,600 --> 00:20:24,040 Three per person. Three per person. 448 00:20:24,040 --> 00:20:26,440 Yeah, because they're really jumbo. Mm, mm-hm. 449 00:20:26,440 --> 00:20:27,440 Yeah? Yeah. 450 00:20:29,160 --> 00:20:32,400 I guess the thing with scallops is it usually... 451 00:20:32,400 --> 00:20:34,560 It usually says to me "entree". 452 00:20:34,560 --> 00:20:35,920 Yeah. So it's about how 453 00:20:35,920 --> 00:20:40,840 you put this together to convince us that it is worthy of a main meal. 454 00:20:40,840 --> 00:20:43,160 OK, OK. OK? Just have a think about that. 455 00:20:46,600 --> 00:20:49,400 When I think about it, I actually never had scallops as a main dish. 456 00:20:51,600 --> 00:20:52,680 So I'm frazzled. 457 00:20:53,720 --> 00:20:55,040 There's only 20 minutes to go, 458 00:20:55,040 --> 00:20:57,560 and I really need to pivot as soon as possible. 459 00:21:13,080 --> 00:21:16,200 Who, Andy? Please, tell us what's going on. 460 00:21:16,200 --> 00:21:18,920 We've got Laura. So, as a little nod to her trip over here, 461 00:21:18,920 --> 00:21:21,160 she had a pasta dish in business class, 462 00:21:21,160 --> 00:21:22,400 so she's going to do a pasta dish. 463 00:21:22,400 --> 00:21:26,560 She's going to do a ricotta and mushroom tortellini. 464 00:21:26,560 --> 00:21:27,840 Yeah. So quite simple for Laura. 465 00:21:27,840 --> 00:21:30,920 You know, she's normally pushing the boundaries with, you know, 466 00:21:30,920 --> 00:21:32,840 a bit of edginess, but she's like no, no, 467 00:21:32,840 --> 00:21:35,080 I just want to do simple, perfectly. 468 00:21:35,080 --> 00:21:36,920 SOFIA: I feel like there's almost always a pasta option 469 00:21:36,920 --> 00:21:38,760 when you're on a flight. And veggo as well. 470 00:21:38,760 --> 00:21:41,080 Yeah, of course. POH: Yeah, yeah, yeah, yeah. 471 00:21:41,080 --> 00:21:45,320 OK. Next, Depinder. She's doing a dry prawn curry. 472 00:21:45,320 --> 00:21:46,840 She's got a banana bread, 473 00:21:46,840 --> 00:21:48,680 which is very interesting. Yes. 474 00:21:48,680 --> 00:21:51,320 It's like a savoury? Yeah. Savoury banana bread. 475 00:21:51,320 --> 00:21:53,560 So I think it sounds really good. 476 00:21:53,560 --> 00:21:56,840 The only thing is I think she needs to get her spice under control 477 00:21:56,840 --> 00:21:58,080 so that it's easy to eat. 478 00:21:58,080 --> 00:22:00,320 Yeah. OK. Snez. She really wants it to have 479 00:22:00,320 --> 00:22:02,880 this lovely lightness and freshness, which I love. 480 00:22:02,880 --> 00:22:04,840 and plenty of vegetables, 481 00:22:04,840 --> 00:22:07,960 but we're questioning whether the three scallops is 482 00:22:07,960 --> 00:22:10,920 sort of more indicative of an entree. Yeah! 483 00:22:10,920 --> 00:22:13,440 So she's kind of thinking that through and working it out 484 00:22:13,440 --> 00:22:15,120 as she goes on. Interesting. 485 00:22:16,160 --> 00:22:17,240 OK. What do I do now? 486 00:22:18,920 --> 00:22:21,200 Judges visit my bench, and they're a bit concerned 487 00:22:21,200 --> 00:22:23,760 because they think scallops are mainly for an entree. 488 00:22:25,640 --> 00:22:29,680 So I'm thinking, what can I do to kind of pivot and to change? 489 00:22:31,880 --> 00:22:33,320 I'm going to check that protein. 490 00:22:34,720 --> 00:22:36,600 So I look in the fridge... 491 00:22:36,600 --> 00:22:38,400 I might get a fish. 492 00:22:38,400 --> 00:22:40,240 ..and I decide, instead of scallops, 493 00:22:40,240 --> 00:22:42,480 serve the pan-fried fish with the rest of my ingredients. 494 00:22:42,480 --> 00:22:44,360 It's going to work beautifully with the pommes puree, 495 00:22:44,360 --> 00:22:46,800 stuffed peppers and harissa-inspired sauce. 496 00:22:46,800 --> 00:22:50,000 BEN: Nice work, Snez. Keep going. CALLUM: Nice work, Snezza. 497 00:22:50,000 --> 00:22:52,680 I never filleted a fish so quickly. I need a perfect shape. 498 00:22:52,680 --> 00:22:54,560 I need it perfectly pin-boned. 499 00:22:54,560 --> 00:22:56,240 You've got this, Snezzie. 500 00:22:56,240 --> 00:22:59,320 Yeah, I need a perfect piece of fish on that plate. 501 00:22:59,320 --> 00:23:00,520 That's very good. 502 00:23:07,080 --> 00:23:08,680 We're at the business end of the challenge. 503 00:23:08,680 --> 00:23:10,480 You've got 15 minutes to go! 504 00:23:10,480 --> 00:23:12,680 (APPLAUSE) Yeah! 505 00:23:18,120 --> 00:23:20,880 I feel like that went all the way down into the garden. 506 00:23:20,880 --> 00:23:22,920 They were rushing down there! Yeah. 507 00:23:22,920 --> 00:23:24,800 Someone now thinks they're missing a flight! 508 00:23:24,800 --> 00:23:27,200 (LAUGHTER) 509 00:23:32,800 --> 00:23:35,520 Depinder. So you've got rice? I've got rice, 510 00:23:35,520 --> 00:23:36,960 which I'm just finishing off now. 511 00:23:36,960 --> 00:23:38,800 Prawns? I've got prawns, yep. 512 00:23:38,800 --> 00:23:40,720 And I'm going to do these banana breads 513 00:23:40,720 --> 00:23:43,160 and I've got a mango pachadi, chopped. 514 00:23:43,160 --> 00:23:45,160 I'm very excited for this banana bread. 515 00:23:45,160 --> 00:23:47,920 OK. OK. Thank you. I hope I can do it properly. That's the only thing. 516 00:23:47,920 --> 00:23:50,720 It'll be such an interesting thing on a business class menu as well, 517 00:23:50,720 --> 00:23:53,240 because I think instantly people would have that intrigue. 518 00:23:53,240 --> 00:23:54,240 It's a great idea. 519 00:23:56,640 --> 00:23:59,440 These banana breads are going to take this to the next level. 520 00:23:59,440 --> 00:24:01,800 It is NOT your usual banana bread. 521 00:24:01,800 --> 00:24:04,240 It looks exactly like a puri, 522 00:24:04,240 --> 00:24:06,760 but when you fry it, it puffs up. 523 00:24:06,760 --> 00:24:08,120 There we go. 524 00:24:08,120 --> 00:24:09,600 Wow! 525 00:24:09,600 --> 00:24:12,640 POH: I'm so fascinated to taste this banana bread. 526 00:24:12,640 --> 00:24:14,680 I've made these breads before. They're delicious. 527 00:24:16,240 --> 00:24:20,400 They have a hint of banana without it being too overpowering. 528 00:24:20,400 --> 00:24:23,000 The curry's delicious. It's like sweet-and-sour. 529 00:24:23,000 --> 00:24:25,640 Exactly what I promised. It's luxe, it's comfort, 530 00:24:25,640 --> 00:24:27,160 and it's packed full of flavour. 531 00:24:27,160 --> 00:24:28,960 So I think it's a really good combo for, 532 00:24:28,960 --> 00:24:30,960 like, a business class flight. 533 00:24:30,960 --> 00:24:33,200 Like, if I got that on my flight, I would be pretty bloody stoked. 534 00:24:34,400 --> 00:24:36,520 I don't want to get ahead of myself, 535 00:24:36,520 --> 00:24:39,000 but I'm quietly confident in the dish. 536 00:24:39,000 --> 00:24:40,400 CALLUM: Looks awesome, Deeps. 537 00:24:42,440 --> 00:24:45,520 Time is running out. Seven minutes to go! 538 00:24:45,520 --> 00:24:48,040 (CONTESTANTS EXCLAIM AND CLAP) CALLUM: Seven minutes to go, Lozzie. 539 00:24:53,440 --> 00:24:56,120 Come on, Pindy, let's bring it home. Let's go, Snez dawg. 540 00:24:56,120 --> 00:24:57,600 OK. 541 00:24:59,720 --> 00:25:01,880 I'm feeling like I'm in a great spot at the moment. 542 00:25:01,880 --> 00:25:03,880 My salad's sitting there, ready to go. 543 00:25:05,800 --> 00:25:09,120 My couscous is super fluffy. 544 00:25:09,120 --> 00:25:15,000 My saffron buttermilk sauce has so much punchy saffron flavour in it 545 00:25:15,000 --> 00:25:17,680 and I've got my bugs poaching in burnt butter. 546 00:25:17,680 --> 00:25:19,000 One more minute. 547 00:25:19,000 --> 00:25:22,080 It's really tricky to get the perfect cook on bugs, 548 00:25:22,080 --> 00:25:26,600 and it's such a fine line between overcooking or undercooking. 549 00:25:26,600 --> 00:25:27,640 Anything over, 550 00:25:27,640 --> 00:25:29,920 and they're going to start to have that floury texture 551 00:25:29,920 --> 00:25:32,320 but I also need to make sure that they're not raw. 552 00:25:42,040 --> 00:25:43,720 Perfect. That's great. 553 00:25:43,720 --> 00:25:45,560 I'm so happy. 554 00:25:45,560 --> 00:25:49,560 I can feel that they are perfectly cooked all the way through. 555 00:25:49,560 --> 00:25:52,000 The cooking in that burnt butter sauce gives them 556 00:25:52,000 --> 00:25:56,000 that beautiful, caramelised, charry flavour. 557 00:25:56,000 --> 00:25:57,760 Plate, perfect. 558 00:25:57,760 --> 00:26:00,360 Now that all my elements are ready, I need to start plating up 559 00:26:00,360 --> 00:26:03,160 because I want to make sure that this dish looks 560 00:26:03,160 --> 00:26:04,720 business class-worthy. 561 00:26:04,720 --> 00:26:06,400 How do I want to plate this? 562 00:26:06,400 --> 00:26:10,320 I feel like it's the perfect opportunity to showcase my skills 563 00:26:10,320 --> 00:26:11,480 as a food stylist. 564 00:26:14,600 --> 00:26:16,840 Working as a food stylist, 565 00:26:16,840 --> 00:26:20,040 I really want to bring all of that experience into this dish 566 00:26:20,040 --> 00:26:23,400 to make it look appealing and beautiful. 567 00:26:24,720 --> 00:26:27,000 JAMIE: Alana, is that caviar? (CHUCKLES) 568 00:26:27,000 --> 00:26:28,760 Why not? BEN: It's business time! 569 00:26:28,760 --> 00:26:30,480 Yeah, it's business class! Of course it's caviar! 570 00:26:30,480 --> 00:26:31,960 Nothing says bizzy like that. 571 00:26:33,480 --> 00:26:37,360 The way I plate it up and then serve it to the judges with this sauce, 572 00:26:37,360 --> 00:26:39,320 that's what's going to elevate it to the next level. 573 00:26:39,320 --> 00:26:41,240 It's definitely something I would order 574 00:26:41,240 --> 00:26:43,080 if I was sitting in business class 575 00:26:43,080 --> 00:26:46,040 and that's what I plan on doing on the way home. (LAUGHS) 576 00:26:46,040 --> 00:26:49,000 LAURA: Manifesting. Manifesting! 577 00:26:49,000 --> 00:26:52,080 I am absolutely manifesting right now. 578 00:26:54,400 --> 00:26:56,200 Five minutes to go. 579 00:26:56,200 --> 00:26:57,640 My pasta is still cooking 580 00:26:57,640 --> 00:27:00,320 and the mushroom stock has been bubbling away 581 00:27:00,320 --> 00:27:03,120 for almost this whole cook now, so I'm straining that off. 582 00:27:03,120 --> 00:27:05,000 I need to emulsify that with butter 583 00:27:05,000 --> 00:27:07,640 to get it really, really rich and decadent, 584 00:27:07,640 --> 00:27:08,920 so this sauce has got body. 585 00:27:08,920 --> 00:27:12,600 There's so much pressure right now. This dish has to be so perfect. 586 00:27:12,600 --> 00:27:13,640 Immunity is on the line. 587 00:27:13,640 --> 00:27:15,440 I do not want to be in the elimination. 588 00:27:15,440 --> 00:27:17,480 Like, it's a one in four chance of going home. 589 00:27:17,480 --> 00:27:20,600 I'd rather not put myself in that situation. 590 00:27:20,600 --> 00:27:21,640 JAMIE: Good? 591 00:27:25,120 --> 00:27:27,560 My pasta is perfectly al dente, 592 00:27:27,560 --> 00:27:29,840 and I've decided to make a quick tarragon oil 593 00:27:29,840 --> 00:27:31,800 to really tie this dish together. 594 00:27:31,800 --> 00:27:33,040 I'm trying to elevate the flavours, 595 00:27:33,040 --> 00:27:35,200 make sure everything is singing and shining. 596 00:27:35,200 --> 00:27:37,640 Now it's time to start plating my dish. 597 00:27:37,640 --> 00:27:39,240 Ooh-la-la! 598 00:27:39,240 --> 00:27:42,800 My oil. I'm not going to have time for my oil. 599 00:27:42,800 --> 00:27:45,120 Time is running out I'm absolutely frantic. 600 00:27:45,120 --> 00:27:47,360 I got my peppers. It just came out of the oven. 601 00:27:47,360 --> 00:27:49,120 They look delicious. 602 00:27:49,120 --> 00:27:51,400 I got my pommes puree in a piping bag. 603 00:27:51,400 --> 00:27:53,640 OK. Still got here. 604 00:27:53,640 --> 00:27:57,240 I got my sauce finished off and I got my lightly pickled vegetables. 605 00:27:59,360 --> 00:28:02,320 Now I need to cook the fish. 606 00:28:02,320 --> 00:28:05,960 I had to pivot, so it's really going to come down to the wire. 607 00:28:07,560 --> 00:28:08,640 One minute left! 608 00:28:09,800 --> 00:28:10,960 (SCATTERED APPLAUSE) 609 00:28:17,240 --> 00:28:18,440 Muscles, Benny. 610 00:28:20,000 --> 00:28:22,440 Go on, Benny. It's... 611 00:28:25,320 --> 00:28:26,960 There you go. Thank you. 612 00:28:32,400 --> 00:28:34,000 SARAH: I'm happy that I pivoted. 613 00:28:34,000 --> 00:28:37,520 I feel like this definitely leans more into the brief. 614 00:28:37,520 --> 00:28:41,640 I've got my creamy cauliflower puree on the base 615 00:28:41,640 --> 00:28:44,040 that eye fillet in the centre, 616 00:28:44,040 --> 00:28:49,120 I've got my court bouillon-poached oysters around the beef 617 00:28:49,120 --> 00:28:51,200 and then finishing with my lavash bread. 618 00:28:51,200 --> 00:28:53,200 Today was a bit of a rough cook, 619 00:28:53,200 --> 00:28:55,760 but I managed to get a dish plated today. 620 00:28:55,760 --> 00:28:58,920 I think, you know, it's a dish that is complete 621 00:28:58,920 --> 00:29:02,400 and has a lot of different elements and textures on there. 622 00:29:02,400 --> 00:29:04,920 I'm happy and I hope I've done enough. 623 00:29:04,920 --> 00:29:08,120 This is for your ticket into the top seven! 624 00:29:08,120 --> 00:29:09,440 10... 625 00:29:09,440 --> 00:29:12,680 OTHER JUDGES JOIN COUNTDOWN: Nine, eight, seven, six, 626 00:29:12,680 --> 00:29:15,000 five, four, 627 00:29:15,000 --> 00:29:18,120 three, two, one. 628 00:29:18,120 --> 00:29:20,360 That's it! (JUDGES APPLAUD) 629 00:29:20,360 --> 00:29:22,320 CALLUM: Well done, everyone. 630 00:29:22,320 --> 00:29:23,400 SNEZ: Oh, my goodness. 631 00:29:23,400 --> 00:29:25,200 Well done. Well done. Oh! 632 00:29:25,200 --> 00:29:26,800 Well done. Well done. 633 00:29:26,800 --> 00:29:29,080 Oof! (GIGGLES) 634 00:29:30,080 --> 00:29:32,920 DEPINDER: I feel really, really good. I am super pumped. 635 00:29:32,920 --> 00:29:34,360 I'm very happy with the flavours, 636 00:29:34,360 --> 00:29:37,680 but it all comes down to the judges and if they love it or not. 637 00:29:38,640 --> 00:29:41,320 From the time I entered this competition, 638 00:29:41,320 --> 00:29:45,880 all I can think of is beating my old score. 639 00:29:45,880 --> 00:29:48,640 I was top eight in my season and we're at top eight now, 640 00:29:48,640 --> 00:29:50,000 so if I win this immunity, 641 00:29:50,000 --> 00:29:52,520 it's probably the biggest milestone for me. 642 00:30:05,960 --> 00:30:10,080 Such a fitting challenge for our last cook in Doha. 643 00:30:10,080 --> 00:30:13,200 And a lot to play for, right? Yeah. On both ends of the spectrum. 644 00:30:13,200 --> 00:30:15,800 You know, we've thrown a little sweetener in there. 645 00:30:15,800 --> 00:30:18,600 The winner doesn't just get immunity from Sunday's elimination, 646 00:30:18,600 --> 00:30:21,360 but they get business class back to Australia. 647 00:30:21,360 --> 00:30:23,920 And then, on the other end of the spectrum, 648 00:30:23,920 --> 00:30:26,720 there's one in four chance that someone will be going home 649 00:30:26,720 --> 00:30:27,800 at Sunday's eliminations. 650 00:30:27,800 --> 00:30:30,000 You really want this immunity, right? Yeah. 651 00:30:33,520 --> 00:30:35,360 Good luck, Loz. 652 00:30:35,360 --> 00:30:38,160 I feel like I have put so much into this cook. 653 00:30:38,160 --> 00:30:40,760 I think it's a really, really good dish. 654 00:30:40,760 --> 00:30:43,680 It's got all the things that you want in business class, 655 00:30:43,680 --> 00:30:46,160 all those luxuries, ingredients, 656 00:30:46,160 --> 00:30:50,120 I mean, truffles in business class - I'd be pretty happy! (CHUCKLES) 657 00:30:50,120 --> 00:30:51,160 Hello! 658 00:30:51,160 --> 00:30:52,160 Hello! 659 00:30:52,160 --> 00:30:53,480 Hi. 660 00:30:53,480 --> 00:30:55,080 Oh. 661 00:30:55,080 --> 00:30:56,440 Oooooh! 662 00:30:58,080 --> 00:30:59,480 Laura, what's the dish? 663 00:31:00,760 --> 00:31:04,080 Ricotta and mushroom tortelloni. 664 00:31:04,080 --> 00:31:06,120 I think the vegetarian meals are always just, like, 665 00:31:06,120 --> 00:31:08,600 kind of sometimes pushed to the side. 666 00:31:08,600 --> 00:31:11,080 People get excited by, say, like, the lobster or the Wagyu 667 00:31:11,080 --> 00:31:14,200 and I was like, I saw the mushrooms, I saw the morels 668 00:31:14,200 --> 00:31:15,840 and then the truffles were sitting next to it, 669 00:31:15,840 --> 00:31:18,160 and I was like, "Let's just go all out." 670 00:31:25,760 --> 00:31:26,800 Whoa! 671 00:31:29,960 --> 00:31:33,240 And I'll just truffle you as well. Stop it! 672 00:31:33,240 --> 00:31:36,840 This is SO fancy. (CHUCKLES) 673 00:31:37,920 --> 00:31:40,200 I don't know how much you want, but we'll stop there. 674 00:31:40,200 --> 00:31:44,040 JEAN-CHRISTOPHE: Oh, my gosh. The smell! 675 00:31:44,040 --> 00:31:45,840 Alright, Laura, it looks the business. 676 00:31:45,840 --> 00:31:49,040 Let's see if it TASTES the business. Thank you. Enjoy! 677 00:31:49,040 --> 00:31:50,160 Thank you. Thank you. 678 00:32:10,240 --> 00:32:12,040 Mmmm-mm! 679 00:32:15,400 --> 00:32:17,040 Mm. 680 00:32:19,200 --> 00:32:21,520 Oh, man. That is LUXURY! 681 00:32:21,520 --> 00:32:23,640 Isn't it? Luxury! 682 00:32:23,640 --> 00:32:25,800 And I think that this simplicity, 683 00:32:25,800 --> 00:32:28,320 just done perfectly... Mm-hm. 684 00:32:28,320 --> 00:32:31,480 ..and for me, the sauce, that is where the money is. 685 00:32:32,520 --> 00:32:36,160 Not on the truffle. Not on all the white asparagus and the mushrooms. 686 00:32:36,160 --> 00:32:39,520 It's the sauce. It is heavenly. It is luxury. 687 00:32:39,520 --> 00:32:44,240 It is all the things that you want and expect in a business class meal. 688 00:32:44,240 --> 00:32:48,440 I would book a business class flight just to get my hands on this pasta. 689 00:32:49,560 --> 00:32:52,120 And I think that's what it's all about, right? 690 00:32:52,120 --> 00:32:55,520 You feel spoilt and you feel like your money's well spent. 691 00:32:55,520 --> 00:32:58,440 And when you can do that on a plane, that's incredible. 692 00:32:58,440 --> 00:32:59,440 Mm. 693 00:33:00,760 --> 00:33:04,040 This is a top dish. 694 00:33:04,040 --> 00:33:09,520 Not just in the look, in the taste, the textures but also in the ratio. 695 00:33:10,920 --> 00:33:15,720 And what she did is to get this pasta work which is fantastic, 696 00:33:15,720 --> 00:33:19,120 and to use this white butter asparagus 697 00:33:19,120 --> 00:33:22,080 to get that sourness to peak into the dish. 698 00:33:22,080 --> 00:33:24,560 The truffle is royalty. 699 00:33:24,560 --> 00:33:26,880 She is a star. 700 00:33:28,200 --> 00:33:31,000 Was that three table...? Three. 701 00:33:31,000 --> 00:33:32,640 Laura, bravo! 702 00:33:35,040 --> 00:33:37,120 Good luck! Good luck. Good luck, Alana. 703 00:33:38,120 --> 00:33:40,560 I'm so happy with myself. 704 00:33:40,560 --> 00:33:44,160 This is a business class dish. 705 00:33:44,160 --> 00:33:45,840 It reminds me of home 706 00:33:45,840 --> 00:33:48,880 and the Moreton Bay bugs that we'd get in Brissie. 707 00:33:48,880 --> 00:33:51,720 I really feel this could get me the number one spot today 708 00:33:51,720 --> 00:33:53,000 and get me immunity. 709 00:33:53,000 --> 00:33:54,160 Here we go. 710 00:33:54,160 --> 00:33:56,840 Ooh. Ooh. 711 00:33:56,840 --> 00:33:59,960 Ooh. Look at the colour. It looks like sunshine. 712 00:33:59,960 --> 00:34:01,240 Wow. 713 00:34:01,240 --> 00:34:02,320 Wow. 714 00:34:03,680 --> 00:34:04,880 What have you made, Alana? 715 00:34:06,280 --> 00:34:07,720 Burnt butter bugs 716 00:34:07,720 --> 00:34:11,280 with saffron buttermilk sauce and caviar. 717 00:34:13,360 --> 00:34:16,080 Ooh, enticing. Very enticing. 718 00:34:17,120 --> 00:34:19,280 We'll taste it, Alana. Thank you. Thank you. 719 00:34:19,280 --> 00:34:21,520 Thanks, Alana. JEAN-CHRISTOPHE: Thank you. Well done. 720 00:34:29,840 --> 00:34:32,240 Cool. Thank you. 721 00:34:48,880 --> 00:34:51,600 When the dish landed, I thought it really looked the part. 722 00:34:53,280 --> 00:34:56,000 All those beautiful colours and premium ingredients 723 00:34:56,000 --> 00:34:58,320 like the bug and the caviar, 724 00:34:58,320 --> 00:35:01,440 and just the way it was plated was really lovely as well. 725 00:35:03,000 --> 00:35:05,200 And also that saffron and the buttermilk, 726 00:35:05,200 --> 00:35:06,440 I actually love that pairing, 727 00:35:06,440 --> 00:35:08,800 because that acidity from the buttermilk 728 00:35:08,800 --> 00:35:11,040 and the saffron go really beautifully together. 729 00:35:11,040 --> 00:35:12,480 I absolutely loved it. 730 00:35:13,680 --> 00:35:15,800 Fitting for business class, definitely. 731 00:35:15,800 --> 00:35:18,960 I loved the look of this rippled saffron sauce. 732 00:35:18,960 --> 00:35:20,360 The colour was amazing. 733 00:35:20,360 --> 00:35:23,400 And, you know, to cook down those bug heads and shells, 734 00:35:23,400 --> 00:35:26,800 and to cut it with the buttermilk and the saffron, 735 00:35:26,800 --> 00:35:28,480 it really did look the part. 736 00:35:28,480 --> 00:35:30,280 The couscous did its job. 737 00:35:30,280 --> 00:35:33,720 It was just there to basically give a little bit more substance to the dish, 738 00:35:33,720 --> 00:35:36,120 but it just sucked all that sauce up, which was great. 739 00:35:37,640 --> 00:35:40,080 Super attractive dish from Alana. 740 00:35:41,280 --> 00:35:42,880 It screams luxury. 741 00:35:42,880 --> 00:35:45,440 Her bug was perfectly cooked. 742 00:35:45,440 --> 00:35:49,160 And then I love the little salad number she's got on the side there. 743 00:35:49,160 --> 00:35:51,720 It does taste a bit like a trip around the world 744 00:35:51,720 --> 00:35:55,080 with that baby fennel and the little zucchinis in there, 745 00:35:55,080 --> 00:35:56,720 a bit of mint, 746 00:35:56,720 --> 00:35:59,640 and then those bright tart bursts from the currants. 747 00:35:59,640 --> 00:36:01,120 That was a really good move. 748 00:36:02,520 --> 00:36:03,640 Go, Sarah. Good luck, Sarah. 749 00:36:03,640 --> 00:36:04,920 Good luck. Thanks. Good luck. 750 00:36:06,240 --> 00:36:09,520 I have definitely put a lot of pressure on myself 751 00:36:09,520 --> 00:36:11,680 throughout this competition. 752 00:36:12,840 --> 00:36:16,760 And I love to be quite conceptual with my cooking, 753 00:36:16,760 --> 00:36:19,120 but today I don't want to miss the brief. 754 00:36:20,960 --> 00:36:22,440 Hi. Sarah. 755 00:36:22,440 --> 00:36:24,680 Hi, Sarah. Hey, Sarah. Hi, Sarah. 756 00:36:24,680 --> 00:36:27,760 So I pivoted and changed and did a different dish. 757 00:36:31,640 --> 00:36:33,800 I just hope I made the right decision. 758 00:36:42,000 --> 00:36:45,960 ANNOUNCER: Which fan favourite will lift the MasterChef trophy? 759 00:36:45,960 --> 00:36:50,160 Stream every mouth-watering episode on 10. 760 00:36:59,080 --> 00:37:01,280 Sarah, what have you made? 761 00:37:01,280 --> 00:37:04,840 Seared eye fillet with cauliflower puree, 762 00:37:04,840 --> 00:37:07,600 pickled cauliflower, oysters... 763 00:37:09,720 --> 00:37:10,960 ..and lavash bread. 764 00:37:12,200 --> 00:37:14,960 Now, that was obviously a tough cook for you. 765 00:37:14,960 --> 00:37:16,960 Are you feeling the pressure? How are you going? 766 00:37:19,040 --> 00:37:21,320 Yeah, I think I just got in my head again in the cook and... 767 00:37:22,320 --> 00:37:24,640 Well, I was confident in my idea, 768 00:37:24,640 --> 00:37:28,720 but then for the challenge today and the pivot, 769 00:37:28,720 --> 00:37:31,240 just...the pressure got me for sure. 770 00:37:31,240 --> 00:37:33,800 You did an incredible job to pull through that. Really. 771 00:37:33,800 --> 00:37:35,760 Thanks so much, Sarah. We'll taste your dish. Thanks. 772 00:37:35,760 --> 00:37:37,760 Thank you. Thanks, Sarah. Thank you, Sarah. 773 00:37:37,760 --> 00:37:40,040 Do you know what? I... 774 00:37:40,040 --> 00:37:41,560 I know this was a pivot, 775 00:37:41,560 --> 00:37:43,920 but I think an eye fillet actually lends itself far more 776 00:37:43,920 --> 00:37:46,640 to a business class menu than a steak tartare. 777 00:37:46,640 --> 00:37:49,640 Absolutely. So glad she cooked the steak. 778 00:37:49,640 --> 00:37:51,680 It is still quite conceptual. Yeah. 779 00:37:51,680 --> 00:37:53,040 Like, with steak and oysters, 780 00:37:53,040 --> 00:37:55,400 I don't think it's going to be everyone's cup of tea 781 00:37:55,400 --> 00:37:56,480 if they saw that on the menu. 782 00:37:59,440 --> 00:38:01,800 That's... That's rare. 783 00:38:01,800 --> 00:38:04,000 That's blue. That's blue. Yeah. 784 00:38:25,000 --> 00:38:27,840 As with a lot of Sarah's dishes, 785 00:38:27,840 --> 00:38:31,920 I feel like if she had time to develop this, 786 00:38:31,920 --> 00:38:34,400 there is something definitely here. 787 00:38:34,400 --> 00:38:36,760 I actually love the oysters with the steak. 788 00:38:37,960 --> 00:38:41,520 And I don't know whether it's in the form of what she wanted originally, 789 00:38:41,520 --> 00:38:43,960 which was a tartare, like a raw-on-raw dish. 790 00:38:43,960 --> 00:38:47,520 But as it stands, I still think that, for the general public, 791 00:38:47,520 --> 00:38:50,040 it would be very texturally challenging. 792 00:38:51,960 --> 00:38:54,960 The steak is blue and then we've got the oyster... 793 00:38:56,320 --> 00:38:58,640 It's just got that really slippery texture 794 00:38:58,640 --> 00:39:01,880 that I think a lot of people would find... 795 00:39:01,880 --> 00:39:04,760 ..yeah, kind of difficult. 796 00:39:04,760 --> 00:39:06,560 I have to be honest with you. 797 00:39:06,560 --> 00:39:09,720 I don't know if I like it or if I dislike it. 798 00:39:11,000 --> 00:39:15,800 What I like very much is the sense of originality. 799 00:39:15,800 --> 00:39:19,040 It's something I've never experienced - 800 00:39:19,040 --> 00:39:22,000 beef, cauliflower... (LAUGHS) 801 00:39:22,000 --> 00:39:25,160 ..za'atar and oysters. 802 00:39:25,160 --> 00:39:27,480 Yeah, it's quite unusual. 803 00:39:29,200 --> 00:39:31,040 Good luck. Good luck, Snez dawg. 804 00:39:31,040 --> 00:39:33,080 Good luck, Snezzle. See you soon. 805 00:39:33,080 --> 00:39:36,040 I want this immunity, and I want to fly business class. 806 00:39:36,040 --> 00:39:39,240 I'm actually pretty happy to present this dish to judges. 807 00:39:39,240 --> 00:39:41,280 It looks business class. It looks elegant. 808 00:39:41,280 --> 00:39:44,560 It's inviting. It's also heart-warming. 809 00:39:44,560 --> 00:39:45,920 It's potato and fish. 810 00:39:45,920 --> 00:39:47,600 I'll order it. 811 00:39:50,600 --> 00:39:53,840 A smile on your face, Snez, after a pretty turbulent cook. 812 00:39:53,840 --> 00:39:55,880 Always turbulent. Yeah. 813 00:39:55,880 --> 00:39:57,960 There was scallops, now there's fish. 814 00:39:57,960 --> 00:40:00,080 Yep. What did you finish up with? 815 00:40:01,600 --> 00:40:03,760 Pan-fried sheri, 816 00:40:03,760 --> 00:40:06,240 stuffed peppers, pommes puree, 817 00:40:06,240 --> 00:40:09,160 and a harissa-inspired little sauce. 818 00:40:14,200 --> 00:40:17,120 Do you think this could get you, A, immunity 819 00:40:17,120 --> 00:40:18,960 but, B, a business class ticket home? 820 00:40:18,960 --> 00:40:20,360 Please! 821 00:40:20,360 --> 00:40:22,240 Um, it looks like a business class dish, 822 00:40:22,240 --> 00:40:23,760 and hopefully I get to fly 823 00:40:23,760 --> 00:40:26,160 and experience all the business class dishes there. 824 00:40:26,160 --> 00:40:28,360 But then so many good cooks here with me here today 825 00:40:28,360 --> 00:40:31,400 and everybody wants that immunity, so we'll see. 826 00:40:31,400 --> 00:40:33,240 We will see. Thank you. 827 00:40:33,240 --> 00:40:34,240 Cheers. Enjoy. 828 00:40:34,240 --> 00:40:35,720 Thanks, Snez. 829 00:40:37,320 --> 00:40:38,440 Hm. 830 00:40:40,200 --> 00:40:43,200 I think this looks so much more like a main 831 00:40:43,200 --> 00:40:45,400 than it would have if she put scallops on the plate. 832 00:40:45,400 --> 00:40:47,360 Just the way she sort of piped the pommes puree 833 00:40:47,360 --> 00:40:49,200 and the brunoise on her little pickled salad, 834 00:40:49,200 --> 00:40:50,960 like that...that level of detail... Yeah. 835 00:40:50,960 --> 00:40:53,120 ..I think is what makes it a little bit classier. 836 00:40:53,120 --> 00:40:54,560 Yeah. 837 00:41:10,000 --> 00:41:12,280 Uh, really great decision to move to fish 838 00:41:12,280 --> 00:41:14,200 instead of the scallops for Snez. 839 00:41:14,200 --> 00:41:15,920 I thought the fish was cooked so nicely. 840 00:41:17,280 --> 00:41:20,000 The harissa sauce was spectacular, 841 00:41:20,000 --> 00:41:23,200 like the flavour that was kind of drawing me back 842 00:41:23,200 --> 00:41:24,400 for more and more and more. 843 00:41:24,400 --> 00:41:26,880 And the pepper was delicious. 844 00:41:26,880 --> 00:41:28,000 I think she's nailed it. 845 00:41:29,560 --> 00:41:34,640 I do feel like when you're designing a meal for a business class flight, 846 00:41:34,640 --> 00:41:36,120 you do want it to be a crowd pleaser, 847 00:41:36,120 --> 00:41:37,720 and I think this dish would make 848 00:41:37,720 --> 00:41:40,960 a majority of business class customers really happy. 849 00:41:40,960 --> 00:41:43,680 It's very fresh, very inviting. 850 00:41:43,680 --> 00:41:47,400 So I think she's absolutely ticked the brief. 851 00:41:47,400 --> 00:41:53,000 I think Snez delivered a plate which is quite engaging. 852 00:41:53,000 --> 00:41:55,440 The fish is superbly well cooked. 853 00:41:55,440 --> 00:41:58,240 I like the touch of the garlic and the bit of lemon 854 00:41:58,240 --> 00:42:00,320 at the last minute with the pommes puree. 855 00:42:01,400 --> 00:42:04,560 I would have liked to have more, more carbs, 856 00:42:04,560 --> 00:42:07,760 and I think we do want more carbs when we're travelling. 857 00:42:08,720 --> 00:42:11,760 Good luck, babes. Good luck. Good luck. 858 00:42:11,760 --> 00:42:13,600 I pushed myself so hard today 859 00:42:13,600 --> 00:42:17,320 because I want to showcase fine dining Indian cuisine. 860 00:42:17,320 --> 00:42:20,280 Hello. Hi, Depinder. Hey, guys. 861 00:42:20,280 --> 00:42:22,440 I'm really confident with my flavours. 862 00:42:22,440 --> 00:42:26,240 I just hope it's elevated enough to win this immunity. 863 00:42:26,240 --> 00:42:28,800 Depinder, tell us, what is your dish? 864 00:42:31,760 --> 00:42:34,360 Prawn sukka 865 00:42:34,360 --> 00:42:36,120 with some tempered rice, 866 00:42:36,120 --> 00:42:38,800 banana balloon bread on top 867 00:42:38,800 --> 00:42:40,400 and some mango pachadi. 868 00:42:41,840 --> 00:42:44,120 So, I was top eight in my season. 869 00:42:44,120 --> 00:42:46,000 And if I get immunity today... 870 00:42:46,000 --> 00:42:47,400 Ah, I like it. 871 00:42:47,400 --> 00:42:49,960 Yeah, it's been playing on my mind this whole week 872 00:42:49,960 --> 00:42:52,960 and I'm, like, it would mean the world to me, yeah. 873 00:42:52,960 --> 00:42:56,200 Alright, Depinder, let's see if this dish helps you beat your MasterChef milestone. 874 00:42:56,200 --> 00:42:57,960 Oh, thank you, guys. We're going to try it. 875 00:42:57,960 --> 00:42:59,760 Enjoy. Thanks, guys. Thanks, Depinder. Thank you. 876 00:43:14,600 --> 00:43:18,320 Imagine if the flight attendant brought you this. 877 00:43:18,320 --> 00:43:20,680 Oh, I'd be so happy. 878 00:43:20,680 --> 00:43:22,160 The presentation - 879 00:43:22,160 --> 00:43:24,640 you know, like, just something as subtle as that banana leaf 880 00:43:24,640 --> 00:43:26,800 cut into a circle to match the plate, 881 00:43:26,800 --> 00:43:28,840 such a lovely touch. 882 00:43:38,080 --> 00:43:41,800 What about this smell on this? The curry leaves! 883 00:43:41,800 --> 00:43:43,360 It is divine. 884 00:43:55,960 --> 00:43:56,960 Wow. 885 00:43:56,960 --> 00:43:58,720 Wow. (GASPS) 886 00:44:05,960 --> 00:44:09,080 Oh, my God! 887 00:44:09,080 --> 00:44:12,040 This is fantastic! 888 00:44:15,080 --> 00:44:18,240 Where can we buy a business class ticket, please? 889 00:44:18,240 --> 00:44:20,760 Everyone thinks he's mad. 890 00:44:20,760 --> 00:44:23,360 This is what makes you want to travel. 891 00:44:24,840 --> 00:44:27,920 Everything - the saltiness, the sweetness, 892 00:44:27,920 --> 00:44:29,320 the colours are lovely. 893 00:44:30,920 --> 00:44:35,400 This can be replicated times hundreds of thousands. 894 00:44:35,400 --> 00:44:37,240 That recipe is perfect. 895 00:44:37,240 --> 00:44:40,040 So Depinder, bingo. 896 00:44:41,680 --> 00:44:42,720 When I was eating that, 897 00:44:42,720 --> 00:44:44,720 all I could do was just keep shaking my head. 898 00:44:44,720 --> 00:44:46,760 You know, when you're just like... Disbelief. 899 00:44:46,760 --> 00:44:48,200 .."How can this be so good?" 900 00:44:48,200 --> 00:44:50,200 And it just kept on getting better. Yeah. 901 00:44:50,200 --> 00:44:53,920 Like, we've been so lucky to have, like, amazing curries 902 00:44:53,920 --> 00:44:55,960 from all around the world in this competition. 903 00:44:55,960 --> 00:44:59,240 This is right up there with the best of them. 904 00:44:59,240 --> 00:45:01,200 And to think that I could get that 905 00:45:01,200 --> 00:45:06,280 in business class on a plane is unreal. 906 00:45:06,280 --> 00:45:10,280 Like, even just doing the dry curry instead of, like, something soupy... 907 00:45:10,280 --> 00:45:14,080 You're on a flight, you know, it's just really, really thoughtful, 908 00:45:14,080 --> 00:45:16,760 and she's backed it up with so much flavour. 909 00:45:16,760 --> 00:45:19,480 That banana bread! Yeah. 910 00:45:19,480 --> 00:45:22,160 I've never experienced anything like that. 911 00:45:22,160 --> 00:45:24,800 It's got the most subtle banana flavour, 912 00:45:24,800 --> 00:45:26,920 but you definitely know it's there 913 00:45:26,920 --> 00:45:30,280 and it just goes so well with each of those elements. 914 00:45:30,280 --> 00:45:31,960 I am... I'm loving this. 915 00:45:33,440 --> 00:45:36,960 This is the kind of food that makes you mop the plate 916 00:45:36,960 --> 00:45:38,760 to get every last morsel. 917 00:45:38,760 --> 00:45:40,360 And I think Depinder knows it, 918 00:45:40,360 --> 00:45:41,880 and that's why she gave us the bread, 919 00:45:41,880 --> 00:45:44,840 because it's just the perfect combination. 920 00:45:46,080 --> 00:45:49,840 And there is such a punch of aromatics and spices 921 00:45:49,840 --> 00:45:51,720 and everything in this. 922 00:45:51,720 --> 00:45:53,920 It's actually comforting. And it's... 923 00:45:53,920 --> 00:45:57,640 You know, it's got that richness and that body 924 00:45:57,640 --> 00:45:59,200 but without being too heavy. 925 00:45:59,200 --> 00:46:02,680 It is such a clever choice of dish. 926 00:46:03,840 --> 00:46:06,640 Yeah, I think - Depinder - she's right up there 927 00:46:06,640 --> 00:46:08,520 with a chance of an immunity. 928 00:46:28,920 --> 00:46:30,960 Well, it's been an extraordinary few days 929 00:46:30,960 --> 00:46:35,280 exploring, eating and experiencing all that Qatar has to offer. 930 00:46:35,280 --> 00:46:38,960 And this was the perfect way to go out in style. 931 00:46:40,040 --> 00:46:44,120 With so much at stake, our expectations were sky high... 932 00:46:45,600 --> 00:46:48,800 ..and you guys went above and beyond to meet them. 933 00:46:50,240 --> 00:46:54,160 But the dish that came out on top was the perfect meal 934 00:46:54,160 --> 00:46:55,720 to dive into midair. 935 00:46:58,160 --> 00:47:02,040 Anyone would be thrilled to see this dish coming down the aisle, 936 00:47:02,040 --> 00:47:04,800 but, honestly, I'd eat it anywhere, anytime. 937 00:47:04,800 --> 00:47:06,080 (CHUCKLING) 938 00:47:07,320 --> 00:47:09,960 It really made us feel like a million bucks. 939 00:47:11,360 --> 00:47:14,520 And that's exactly how you're going to feel in business class... 940 00:47:16,240 --> 00:47:18,440 ..Depinder! 941 00:47:21,880 --> 00:47:25,400 Oh, my God! Oh, my God! 942 00:47:25,400 --> 00:47:27,960 No excess baggage! 943 00:47:27,960 --> 00:47:29,440 40 kilos! 944 00:47:31,240 --> 00:47:33,760 Do some more shopping! Yeah, there's still time. 945 00:47:33,760 --> 00:47:36,040 Oh, my God. 946 00:47:36,040 --> 00:47:39,000 JEANÐCHRISTOPHE: Well done. Oh, my God. 947 00:47:40,440 --> 00:47:43,240 Oh, wow. Well deserved, girl. We'll buy a rug now. 948 00:47:45,960 --> 00:47:47,120 Oh! 949 00:47:47,120 --> 00:47:49,880 Depinder, immunity, business class, 950 00:47:49,880 --> 00:47:53,360 and a new MasterChef milestone are all yours. 951 00:47:53,360 --> 00:47:55,120 Thank you so much. 952 00:47:55,120 --> 00:47:57,760 I have no words. I'm just so happy. 953 00:47:57,760 --> 00:47:59,600 I was top eight in my season, 954 00:47:59,600 --> 00:48:03,160 so getting past that stage just means the world to me. 955 00:48:03,160 --> 00:48:04,640 It's just so special. 956 00:48:06,880 --> 00:48:11,120 Depinder... Oh, my God! 957 00:48:11,120 --> 00:48:14,640 You had me screaming on the top of that balcony. 958 00:48:14,640 --> 00:48:16,880 I nearly got arrested. (LAUGHTER) 959 00:48:19,080 --> 00:48:21,000 Head on out. You got a flight to catch. 960 00:48:21,000 --> 00:48:22,520 We'll see you back in the MasterChef kitchen. 961 00:48:22,520 --> 00:48:24,800 Well done, crew. MANY: Thank you. 962 00:48:24,800 --> 00:48:27,000 Well done! Depinder! 963 00:48:28,440 --> 00:48:30,520 Oh, my God. 964 00:48:30,520 --> 00:48:32,520 What a trip, huh? Wow. 965 00:48:32,520 --> 00:48:34,160 What a lovely trip. 966 00:48:34,160 --> 00:48:35,480 JAMIE: Well done. 967 00:48:35,480 --> 00:48:37,320 DEPINDER: Oh, it's too good to be real. 968 00:48:39,840 --> 00:48:43,440 ANNOUNCER: Sunday night on MasterChef Australia... 969 00:48:43,440 --> 00:48:47,440 You are going head-to-head in a MasterChef duel. 970 00:48:47,440 --> 00:48:49,240 One v one. 971 00:48:49,240 --> 00:48:51,480 Oh... 972 00:48:51,480 --> 00:48:54,640 The odds of going home just increased dramatically. 973 00:48:54,640 --> 00:49:01,680 An epic week away culminates in a huge two-round showdown. 974 00:49:01,680 --> 00:49:03,560 SARAH: I am going to battle it out. 975 00:49:03,560 --> 00:49:06,480 ALANA: I have to make the best dish I've done. 976 00:49:06,480 --> 00:49:09,360 These four remarkable women... 977 00:49:09,360 --> 00:49:11,680 Oh, my God! Are you alright? 978 00:49:11,680 --> 00:49:16,960 ..bring the kitchen to an absolute standstill. 979 00:49:16,960 --> 00:49:20,440 It's OK, it's OK. Don't worry about this, Lozzie. 980 00:49:20,440 --> 00:49:23,200 Sorry. You got this. You got this. 981 00:49:23,200 --> 00:49:25,000 Thank you. You got this. 982 00:49:25,000 --> 00:49:27,000 Captions by Red Bee Media 76431

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