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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.
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00:03:08,160 --> 00:03:10,280
Jean-Christophe, give us a hand?
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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
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00:03:56,160 --> 00:03:58,960
the elevation and elegance
of their onboard service.
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00:03:59,920 --> 00:04:01,280
You want to taste them?
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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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