All language subtitles for MasterChef Australia - S18E09

(CHEERING)
ANDY: Here we go!

JEAN-CHRISTOPHE: Come on!

Come on down, everybody!

You got this! Go!

What is happening?

OLAOLU: Have they got black
aprons on? Yeah, they do!

Eliminations for everyone.

ANNABEL: Oh, what?

I can see all the judges

standing behind these little
prep station workbenches.

Surprise!

And I'm like, are we having
a MasterClass today?

This week is all about
family favourites.

Yesterday we celebrated
breakfast.

Today we're celebrating dinner!

(CONTESTANTS MURMUR)

We all know the feeling -

it's a weekday,

you come home after a long day

and you need to whip up
something for dinner,

but time is not on your side.

Well, we're here to help.
(CHUCKLES)

These are our quick carbs.

So, this is my lovely
oven-baked pilaf rice.

You need a pan.

You need some oil.

Then you add an onion,
slice through it.

Oh, that goes straight in?
That's it.

Then the same with the garlic.

Crack them up.
Oh, here we go.

(LAUGHTER)
Leave the skin on.

Maybe one or two.

Very important, garlic.

A bit of salt,
a bit of black pepper,

and then, straightaway,
your rice.

When you cook your rice
in the oven,

the rice remains intact
and separated, and is fantastic.

Then you get your wine.

Then add your stock.

Bring it to the boil
for a good two minutes,

so what happens is
the rice is swimming lovely,

it's thickening, this and that,

then you put the lid on...

..in the oven
at about 200 degrees.

For the ten minutes,
I've got time

to decide what I want to do.

Yes. Amazing.
Good luck. Take the tip.

Thank you.

Jean-Christophe's
got his pilaf in the oven.

I'm gonna do
a two-ingredient flatbread.

I've got 200g
of self-raising flour here.

That's obviously going to
give it a little puff.

And because we've got no yeast,

the Greek yoghurt,
which is 180g,

that's gonna give it
a slight sourness,

which you're replacing that
flavour that the fermentation...

So, get it on high...
(MACHINE WHIRRS)

..and you want to knead this
until it comes together.

Definitely, Andy's flatbread
is really catching my eye.

You're looking for
a smooth dough,

but it'll still be
a little bit craggly

because of the high hydration
that we've used.

The thing that really interests
me about Andy's flatbread

is, like, the speed
of which he can make it.

A bit more flour
just for dusting

'cause it is quite a wet dough,

and just roll it out.

From having nothing to
a really nice fluffy flatbread

in ten minutes
is really, really cool.

Into a pretty hot pan,

'cause we want
the self-raising flour to hit

and immediately puff.

Alrighty, I'm making
potato latkes,

which is basically like the
Eastern European potato rosti.

All you need
for about ten latkes -

two potatoes,
cut them in half...

..put them through the grater
on a blender.

And what I do is,
for every two potatoes...

..I do one
small-to-medium onion,

so it adds this beautiful
umami sweetness

and just takes the whole thing
to the next level.

LUKE: It's great fun to see
the judges interacting with us,

sharing some of their skills
for the first time

in the MasterChef kitchen.

I've got the drained
potato and onion here,

you just crack an egg in,

and then just a little bit

of a binding agent,
like some breadcrumbs,

a bit of flour,
and then you just mix them.

Traditionally, you would eat
latkes fried in olive oil.

You essentially just wait
for those latkes

to start going golden brown
around the edges.

It usually takes a couple of
minutes when they're that size,

and then you just flip them

and it's about a minute,
two minutes more.

Nice.

So, I'm going to make one
of my favourite carbs - noodles!

We've got rice flour,
tapioca flour.

And then I'm going to add
boiling water...

..and one tablespoon
of neutral oil.

There's no technique -

you just want all those starches
to bind together, and that's it.

Wow.

I have never seen that noodle
technique that Poh was doing.

I think it is genius.

ANDY: That's it?

So there's no, like...
Nuh.

..knead, or anything like that?
Nope.

It's just gotta come together?
Yep.

So, that's the texture.

It looked like a marshmallow.
You just wanna, like, squish it.

And I'm gonna get a ricer...

Ah! That's so clever.
So smart.

(CHUCKLES)

That goes
straight into the water.

(CONTESTANTS EXCLAIM)

(APPLAUSE)

I never realised that making
rice noodles could be so easy.

And as soon as it comes
to the surface -

I would leave it there
for a few more seconds,

it's a bit like gnocchi -

it's done.

You can just imagine them
in a bowl of broth

and just slurping them up.

They look beautiful.

Look at that.

So, obviously, you can
add anything to those.

They're just waiting there
for you to add flavour to.

ANDY: Whoo!
JEAN-CHRISTOPHE: Well done.

These are genius hacks.

Et voila! This is
my lovely oven rice.

So I'm going to take
every single quick carb

I learnt here today

and put it into my own
dinner weekly rotation.

And there you have it - super
easy, delicious, crispy latkes.

It's genius.

ANDY: Two-ingredients
yoghurt flatbreads.

Can't get much quicker
and simpler than that.

VINNIE: Watching the judges
make their quick carbs

was really, really cool.

But it's still an elimination.

I can't imagine what
they have in store for us.

I'm still really nervous.

I hope you were paying
attention to the demos,

because we want you to use
one of our quick carbs

to cook a midweek meal.

There's no time
to muck around, though,

because you'll only have
36 minutes...

Not a lot.

..which is the average
amount of time

that a family spends making
a dinner on a weeknight.

LUCY: It takes me
like 36 minutes

to even think about
what I want to cook for dinner,

let alone actually cook it
in 36 minutes.

Oof! That's nothing, that.

I've got some good news, though.

Pantry and garden - fully open.

The bad news is, though...

..one of you will be going home
at the end of the day.

It's time to get dinner on.

Are we ready?
Yeah.

Your time starts now!

JEAN-CHRISTOPHE:
Come on! Good luck!

Oh, sorry.
Go, go, go, go, go!

Whew!

Pot for the rice.
Pot for the rice.

Can anyone see any rolling pins?

I can't even think
what I'm doing.

VINNIE: It's really,
really important

to make the right decision
on which quick carb to pick.

You have to make sure that your
carb goes well with your dish,

and you need to remember
all the steps

to make that quick carb
perfectly.

Oh, my God.

Have you done that combination
before, in 36 minutes?

Yeah.
I've done a 15-minute one.

In 15 minutes?
Yeah.

What did you make?
Dumplings, from scratch.

Wow.
But I burnt every finger.

I didn't use any utensils.

Come on, Lucy!
Go, Lucy!

Oh, I see some
noodle ingredients in there.

Oh, yes.

For my quick carb today, I'm
gonna be using Poh's noodles.

Always noodling.
Always noodles.

AARON: Come on, Lucy!

Definitely pairing them

with Asian flavours
that I'm familiar with.

And, yeah, I'm also thinking,
like, quick dinner.

A lot of people just go straight
to buying take-out for dinner.

So I'm sort of thinking
of creating a dish

that's like
a 'fakeaway'-style dish.

What's on the menu, sis?

I'm doing beef
and mushroom noodles.

You got this. You got this.

This dish is quite simple.

So, there's only three elements,

which are Poh's noodles,

then I've got my crispy beef
and my sauce.

The sauce is made
with soy, honey, chilli.

Yeah, I really just want to pack
it with lots of umami flavour.

And I really want that sauce
to pack a punch.

If that sauce is dull
or lacks flavour,

then, yeah,
I'm probably going home.

Whoa! That's a big fish
for 36 minutes.

I forgot rice!

I'm using Andy's flatbread.

I'm making garlic parmesan
encrusted flatbread

to go with my squid puttanesca.

Whenever we're looking
for a quick meal,

we always go to puttanesca,
so that's where my mind went.

Hey, Bella.
Hey.

I see a KitchenAid,
self-raising flour.

Yep.
Flatbread?

Yep, flatbread it is.
OK.

What are you gonna do?

Um, today I'm gonna
turn your flatbread

into a bit of, like, a pizza.

I'm gonna do, like, a goat's
cheese whipped cream topping...

OK.

..and some caramelised fennel
and caramelised cherry tomato.

It's what I would eat
on a weeknight.

OK. If you like it,
I'm gonna hopefully love it.

Good luck.
Yeah.

(LYDIA WHEEZES)

You're OK, Lydia.
Sorry.

Ignore my heavy breathing.

My body's got, definitely,
a big adrenaline hit right now.

ANDY: Emily!
EMILY: How we doing, mate?

What's your weeknight wonder?

I am doing garlic prawns
with a lot of veg.

Got the flatbread going
with some rosemary.

You're flatbreading as well?
I am flatting.

Nice. Let's bring this home.
Alright. Thank you.

DOT: Whoo! Come on, Belinda!
AARON: Come on!

It's just great
cooking in here every day.

And it's a challenge.

And today is, um...
yeah, it's a great one.

(LAUGHS)

Today I'm cooking
chicken and rice.

I do great chicken and rice.

Everyone eats
chicken and rice.

I need some bowls.

I really love pilaf, and I think

that with some chicken and
a really nice mushroom sauce

it would be a fantastic,
really yummy midweek dish.

On a weeknight, I cook

for my partner, Justin,
and my daughter, Willow.

I very rarely cook
the same thing.

It's been about three minutes.

Just something
really yummy and simple.

And it's good.

I've had many career paths

from recruitment, retail,
bank manager,

cabin crew, marketing.

But I've been dreaming about
being in the food industry

for 45 years.

It's never too late,
and my food dream

is to open a cooking school.

And now it's my time
to follow my dreams.

Oh, my God,
that's gone everywhere.

The competition is very stiff.

I thought I knew a lot
about food,

but these kids,
they are amazing.

They are blowing my mind.

I'm concerned
that my dish is too simple.

Far out.
Having a total mind fart.

So it's like, oh, my God,
do I pivot or...what do I do?

Far out. I can't even think
what I'm doing.

You know what?

The flatbreads are really
quick and easy and tasty.

Right.

Well, I've totally pivoted.

I was gonna do something and now
I'm doing a flatbread burger,

smashed burger.

Belinda.

Hello, JC.
Tell me, what are you doing?

I'm doing a smashed burger.

So you changed your mind?

I did.
Why?

Because I thought chicken
and rice would be too simple.

I just thought,
"I'll make a burger."

A smashed burger?
Yeah.

So, using the flatbread,
putting the meat on,

then cheese, and then
there'll be a pickle,

a burger sauce
and some chiffonade lettuce.

Did you think you made
the right decision...

I hope so.
..from my rice to Andy's bread?

Oh, well, we'll know soon,
won't we?

Good luck.

The goal is quick and delicious!

Only 30 minutes to go!

(SPECTATORS APPLAUD
AND SHOUT ENCOURAGEMENT)

DOT: Smelling good, Casper.

Whoo! Come on, Olaolu!
Whoo!

In my house
with weeknight dinners,

it's me and my partner, Ashley.

So, if I'm cooking, I'm cooking
for two people, usually.

I'm out on a walk with Ash...
Hi! I'm Ashley.

..my partner and roommate.
Yes.

Fiancee.
Fiancee.

If I was to cook
a weeknight dinner,

I would probably be cooking
for an hour, minimum.

I obviously love
to cook Nigerian food.

I'd make it leisurely,
and I've got music in -

I'm not really trying
to be that fast.

But not today.

I'm using Andy's
quick flatbread.

I'm gonna do some lamb kofta
with a tzatziki.

You got this. You got this.
Plenty of time.

While the bread's doing
its thing in the stand mixer,

I move on to the kofta.

I want to put spices

that are gonna take it
into the Middle Eastern realm,

so I'm going in
with some coriander,

with some cumin,
with a little bit of paprika.

Olaolu, that looks amazing.
It smells really good.

I look back at the stand mixer,
and I look in

and there's just this,
kind of like, sticky mess.

It's just...really wet.

I'm not sure
what I've done wrong here.

I am starting to get
pretty stressed.

I really wanted this bread
to be resting by now,

but I don't even have
anything to rest.

It's not coming together.

KANIKA: Oh, my God.

Olaolu.
Hello, Andy.

Is that your flatbread there?
Yeah, it's a bit wet.

Right.

And I'm hoping
that it comes together.

Mate, you've got
some problems to solve.

We're at the halfway point!
No time to waste!

18 minutes to go!

ANDY: Yeah! Come on!

I went with Andy's flatbread,
but it's not coming together.

It's just really wet.

I'm not sure what
I've done wrong here.

There's 18 minutes left,
we're halfway through,

and the dough doesn't look
to be improving.

KANIKA: Come on, Olaolu!

The flatbreads
are so popular today.

The person next to me,
she's nailing the flatbread.

Looking good, Emily!
EMILY: I'm trying!

And I'm starting to
really worry.

This is an elimination cook,
and now I have to start again.

But I'm way behind schedule.

At this point,

I'm wanting to really be
focusing on the lamb kofta,

and so I'm now splitting my
attention between two things.

Oh, my goodness.

I am starting to get
pretty stressed.

I am making a prawn moilee
with a flatbread.

A moilee is
a southern Indian dish

from the Kerala region

and it's a really fresh,
coconutty, lightly spiced curry.

AARON: Nice, Petro. Good pace.

The curry is one of
the most important elements,

but they have put
quite a big emphasis

on the quick carb today,

so I'm hoping to stick out
from the crowd here

by incorporating my own twist
to the flatbread.

And the flatbread's gonna
have some cumin seeds

and some fenugreek leaves
as well.

The flatbread is gonna
taste great on its own

but, together with my moilee,

it's gonna make everything
the better.

Nice, Petro.

I really need to start
getting my move on now

with the curry.

Prawns - it's probably not
the number one protein

used traditionally
in this moilee,

but prawns have
a super quick cook time,

so I'm going for it.

Aaron, tell me when there's ten.
Yeah, will do.

ALITA: Miin, that smells divine.

Thank you, guys.

I'm making rice
with Indian spices.

I'm gonna pair that
with a prawn curry.

Weeknights is always
rice and a dish, so...

That's what I eat,

so the rice makes
complete sense to me,

and I love, love curries too.

Alyona.
Yeah.

Tell me, what is your dish,
and what is your carb?

I am making flatbread
and some soup.

It's gonna be some
white bean, cavolo nero.

Wow. Good luck, yeah?
Thank you.

Lots of flatbreads.

Oh, we've got latkes over here.

LUKE: I'm gonna be making
Sofia's fritter things.

I'm gonna pair that
with a romesco,

a tahini yoghurt, a chimichurri,

some roasted pine nuts
and some fresh pomegranate.

I'm hoping
to kind of use the potato

a little bit
like I'd use a steak.

I'm trying to build my dish
around the latkes.

I really like the style

that it's kind of a base
that you can build from.

I think that's what
all the best carb meals are.

They're not there
to star the show,

but they're there to elevate all
the other elements in the dish.

Ooh!

That's alright. Adds flavour.

Yeah. True.

Whew!

Weeknight dinner
at Annabel's house

looks like a lot of people
in the kitchen

all trying to compete for space.

We've got my brother
cooking his high-protein dinner,

we've got my sister
cooking her meal,

and then I'm sort of, like,
tagging into that.

Cup, cup...

Come on, Annabel!

It's usually something simple -

protein, a little bit
of veg on the side

and maybe some kind
of carbohydrate.

Yes, Annabel. Come on.

Rough chop, rough chop.

Today I'm making pan-fried
barramundi and Sri Lankan sambal

and Jean-Christophe's
pilaf rice.

Rice is my Kryptonite,

so I don't know why
I'm actually cooking it today,

but it went with my dish idea,

so I was like,
"I've got no choice."

Now I'm working on my aromats

to go in my spice paste
for my sambal.

Shit.

There's lots of different
sambals in the world.

Today I'm gonna be using
a coconut sambal

that I've had in Sri Lanka.

So, it's, like, toasted coconut

that's tossed through
this beautiful spice paste

that's got lemongrass,

it's got ginger,
it's got garlic, shallots,

got a bit of heat
from some chilli.

It's really yummy.

So I think it'll go really
nicely with the barramundi.

That's it, Annabel. Nice.

I'm filleting that fish,
and far out,

I've never filleted a fish
so quickly in my life.

It's crazy what
a bit of time pressure

and determination will do.

Yeah. Beautiful. Beautiful.

I get a couple of fillets off
that I'm really happy.

I have a feel,
there's no bones in it,

and I just whack them
in the hot pan.

I've never cooked a piece
of barramundi this thick,

and I am praying that
that is enough time

to get this fish cooked
perfectly all the way through.

ALITA: That flatbread's
looking good, Bella.

Ooh! It smells so good.

Smells great, Vin.
Yeah.

VINNIE: I'm making some
spiced lamb cutlets

with a tzatziki-style sauce

and a rocket and walnut
and grape salad.

LUCY: Learning from the best.

If I was at home,
cooking a family dinner,

I'd probably be using,
like, a barbecue or something

that's really high heat
and really quick.

To go with that concept,

in my lamb marinade, I've got
some smoked paprika in there,

some oregano,

just to try and get
those smoky flavours in there.

POH: Hi, Vinnie.
Hi.

What carb are you using?

So, I'm using
Andy's flatbread today.

I love both your carbs,
but, um... (CHUCKLES)

Thank you.

Um, I'm also putting
a bit of smoked cheddar

in the flatbread too.

I love that you're
customising it,

but you're comfortable with
adding the smoked cheddar?

You know how that will behave?
Yeah.

I just know I've gotta
watch the dough.

You know what I mean? Like, make
sure it doesn't go too gluey.

Yeah.
Yeah, yeah.

Vinnie, we know
you know flatbread.

Let's just hope that
this one is good enough

to keep you from going home.

Thank you. Yeah.

Good luck.
Thank you.

My dream is,
open up a panini shop

and, like,
having cheese in bread.

If this works out,
it'll be really, really cool.

AARON: Nice, Vinnie!
Thank you.

I want to get my lamb
and the flatbread

really nicely charred
on the outside

and still cooked really well
on the inside.

It should taste like a barbecue.

DOT: Yes, Vinnie.
Get that char going.

OK, guys! Eight minutes to go!

Keep on going!

DOT: If you could sell
that smell, you'd be very rich.

Come on, Petro! Come on!

PETRO: Shit!

I've only gotten
one flatbread out,

and I've only got
eight minutes to go.

I haven't even gotten started
on my curry sauce yet.

And I'm thinking
I might run out of time here.

Oh, my God!
This is do or die now.

Go, go, go!
This has to work.

Otherwise I'm not gonna
get a plate up.

ANDY: Oh, a little speed run!

That was fast.
I didn't even see him.

JEAN-CHRISTOPHE: We forget
it's an elimination.

Yeah.

Come on, Petro! Come on!

Ooh! Ooh! Be careful, Jackie!

Whoa!

Time is flying,
people are running,

there is a lot going on,
and I'm nervous.

Let's go, Olaolu!

I've got the tzatziki
and the lamb kofta

pretty much good to go.

Uh, but I didn't get
my bread dough together.

I had to start again.

And I'm hoping
that it comes together.

And that second batch
of dough also looks rubbish,

and it's no better
than the first.

I definitely don't have time
to make a third dough.

I've got to go with what I have.

I'm adding some flour to it,
seeing if that helps.

I'm getting the flour
on the rolling pin,

I'm getting it on my hands,

I'm trying
to knead the flour in,

and it's starting
to actually resemble

something like
a regular flatbread.

Yes!

I start to maybe have
a little bit of hope.

OK, guys! Five minutes to go!

ANDY: Come on! Let's go!
POH: Five minutes!

(SPECTATORS SHOUT ENCOURAGEMENT)

Oh! Look at Grace's
monster flatty!

AARON: Oh, good colour
on them, Lukey. Come on!

LUKE: Uh, I'm still doing
the romesco and the chimichurri,

but I'm really pushing
for time here.

So little time, it's incredible.

Look at you go, Luce! Come on!

LUCY: For my fakeaway dish,
I've got my beef,

which is coming out of the oil.

It's really nice and crispy,
which I'm happy with.

My sauce is coming along
really well.

To be honest,
when I make noodles at home,

I just throw in whatever
sauce is in my cupboard.

But I'm in
the MasterChef kitchen

and cooking for my life
to not go home,

and so I need to pay attention
to this sauce

and really balance
all those flavours.

That perfect balance of, like,

umami, salty, sweet,
sour as well,

and then just, like,
a nice chilli hit.

Alright, Aaron, you ready?
I'm ready. I'm ready.

The last thing
that I need to do...

Come on, use them muscles.
Use them muscles!

..is to make Poh's noodles.

A little bit more!
I'm not strong enough!

A little bit more!
A little bit more!

I'm, like, literally using
all of my body

to try and push this through.

Come on!
KANIKA: Go, Lucy!

Go, Lucy! Come on, Lucy!
Aaagh!

Good work, Lucy!

Before I came here,
I cancelled my gym membership.

But now I'm realising I should
have probably kept it. (LAUGHS)

That was way too hard.

Where is my goddamn brush?

Here. Right.

And there's still so much to do.

And it's just like,
where did that time go?

It's crazy.

OK. I'm getting my flatbeds...

Flatbeds? Flatbreads ready.

So I start cooking
my burger patty

and I get my flatbread on
to start cooking that as well.

You got this.

I am really worried

'cause I really want to get
some colouring on this beef

and it's just not happening.

Have I got everything?

I don't even know
if I've got everything.

I'm trying to get everything
on the plate,

so I want the chiffonade
lettuce on there,

I'm picking up the pickles
and draining out the liquid,

I'm scraping the burger sauce
into a bowl.

I know I had a brush somewhere.

I am getting so stressed.

My time is running out

and I just want
to get this dish done.

You're racing the clock.
Two minutes to go!

JEAN-CHRISTOPHE:
Two minutes! Come on!

DOT: Guys! Not long! Whoo!

Oh, looking good, Lydia.

Deep breaths. Bella.
You've got this.

Holy shit.

AARON: How is it?

More.

More stock
or longer in the oven?

Um, longer in the oven?
Or maybe just stand.

Yeah, let it, like, steam and,
like, do its thing for a bit.

Yeah.

I'm really happy with
the flavours of the sambal rice.

I'm just gonna leave it
in the hot pot

and hope that residual steam
gets it to perfect

'cause it's just al dente
at the moment.

Alright.

I'm looking at my fish
in the pan,

and I've got a test piece,
which I take out.

I'm hoping to see
perfectly cooked flesh...

Whoa!

..and it's still raw.

It's not even close
to being cooked.

Holy shit.

Alright. Let's go
do my salad and plate up.

So, I'm looking at my bread.

It's got a really good char
on the outside,

which I'm pretty happy with,

and I want it to be fluffy
on the inside

with those oozy pieces of cheese
that I put in there,

so when you rip it,
it's got that nice stretch.

DOT: Yum!

Oh, yes.

But, at this point, I'm like,

is that going to be cooked
on the inside properly?

It was a really wet dough.

You know, it didn't have
a lot of time in the pan

'cause I hit it so hard
with that heat on the outside,

so it would overcook
if I left it any longer.

So I'm just hoping that
it's cooked all the way through.

Final push! 30 seconds!

AARON: 30 seconds!

Get it on the plate!

PETRO: This cook
has been absolutely crazy.

I don't know how
I've managed it,

but I've gotten two flatbreads
and my curry done.

I just hope I've done enough.

Time's up in ten!

ALL: Nine! Eight!

Seven! Six!

Five! Four!

Three! Two!

One!

That's it everybody!
Whoo!

Good work, Vin.

(LAUGHS)

Oh, man. That was...
that was a hectic one.

Right.

Got it all done?

Yeah.
Good job. Good job.

That was definitely
super chaotic.

Um, but, yeah, I got
everything on the plate.

But the reality is
someone is going home today,

which is really scary.

Just fingers crossed
it's not me.

BELINDA: I'm looking at
my burger.

I'm thinking, why didn't I
just go with chicken and rice?

I should have just gone with
my gut, straight up.

(SIGHS) I didn't
get the cheese on.

The meat's not how I want it.

Um...

Yeah. Not good.

(TEARFULLY) No words.

Yeah.

I just want to stay.

Having so much fun with everyone
and learning a lot.

And, yeah, it'd be good to stay.

First dish we'd like to taste...

..Annabel!

(CHEERING)

I feel sick
walking up to the judges.

I'm just unsure about my rice.

And I'm just dreading them
to cut into this fish

and it be raw.

I am preparing that maybe
I will be going home today.

Right. Annabel, tell us,
what have you made?

I have made
a pan-seared barramundi

with Sri Lankan sambal
and your pilaf rice.

So, why did you use
my rice idea?

I'll be honest -
I don't know why I did that,

because when I was filling out
my MasterChef application,

it was like, "What is your
weakness?" And I wrote, "Rice."

(LAUGHS)

I trust your recipe.

I think you did a really
awesome demonstration...

(CLEARS THROAT) Say that again?
..and you're a fantastic cook,

and I think you would not...
Sorry, I can't hear very well.

Can you say that again?
(LAUGHTER)

Do you think the fish,
looking at the thickness,

is gonna be perfectly cooked?

I'm a little worried
about the fish, to be honest.

I think, if anything,
it might be a bit under.

Um, it was, like, a big piece.

The quickest way to find out

if your fish will be
perfectly cooked.

It's just
to take off the skin like so

and see if it's removing
without forcing it.

And if it does...

POH: Perfect.

Look at this.

(APPLAUSE)

I've gotta give you

that barramundi's not
my favourite fish.

What's your favourite fish?

(LAUGHTER)

My favourite fish?

You want to know
which one it is?

Please.
It is today.

Oh!

(CHEERING)

That is unbelievable.

This is extraordinary,

how you managed to end up
with a rice cooked so well.

(LAUGHS) Really?

Yours is chewy, it's soft,

it's taking on
all the flavours together,

and your fish
is cooked perfectly.

Annabel, if you served me
that up on a weeknight,

I would be STOKED.

(LAUGHS)

It is so packed with flavour.
Oh! Thank God.

And the sambal in that rice.

oh, my God,
it's blowing my mind.

It's so delicious.

And I love that
you used something

that was so wildly different...
Mm.

..to what Jean-Christophe demoed

and just did
your own version of it.

That coconut sambal and rice
combination is...is legit.

And I'm thinking,
like, you could have that

with so many different things.

Super versatile,
midweek or not midweek.

I'm seriously stealing that.

Yeah. Thank you.

(CHEERING)

I thought I was in trouble!
(LAUGHS)

Pat, we'd love to taste
your dish next.

PAT: I've made a pan-fried squid
on a puttanesca sauce

and garlic and parmesan
crusted flatbread.

Pat, squid is like butter, mate.

You could not have executed that
better if you tried.

I loved it.
Thank you.

Alyona!

I've made white bean
and cavolo nero soup

with pancetta and flatbread.

36 minutes is actually
not a long time

to make a bowl of soup,

but the amount of depth you've
packed into that is amazing.

It is so delicious, so hearty.

So, well done.
Thank you.

JEAN-CHRISTOPHE: Casper.

CASPER: I've done a baked pasta
and some garlic flatbread.

Casper, really tasty pasta bake.

I love all the different layers
of spice in there.

It's quite fiery.
It's got a bit of a kick to it.

And I like that, because you've
got the carb of the pasta

to sort of balance it out.

POH: Jackie's!

I've made a sesame
peanut noodle with pork,

and I've obviously chosen
to use your noodles today.

Jackie, the noodle work
was really lovely.

You've got a really
good length on them.

They're really nice and bouncy.

And I really loved
your pork topping as well.

Thanks.

Luke!

(CHEERING)

LUKE: I've made your latke

with a romesco sauce,
a chimichurri

and toasted pine nuts.

Middle Eastern latkes -
is that what we're going with?

Yeah.

OK.

Well, apart from chimichurri
being from Argentina...

Yeah, yeah, yeah.
..and romesco being from Spain,

it is so delicious!

(LAUGHTER)

No, but in all honesty,
mate, like,

I don't care
where you get things from,

as long as it is delicious,

and you've come up with

a really, really tasty
weeknight dish.

SOFIA: You've kind of bridged
a whole bunch of cultures

in a way that I think
is actually really successful.

Your romesco sauce is delicious.

I love that nuttiness to it,
the texture of it.

Thank you very much.

Petro, your cooking, mate!
Let's go!

This cook has been
absolutely crazy.

I only had about eight minutes
to make my moilee.

I just hope that there's been
enough time

to develop the flavours
in this curry

to save me from elimination.

Petro, what have you cooked
for us?

I've made a prawn moilee
with flatbread,

which I've spiced
with toasted cumin seeds

and fenugreek leaves.

Ooh!

Should we taste?
Yes.

Let's break this down.

The prawns -

like, unbelievable cook
on the prawns.

Oh! Jeez.

(LAUGHTER)
I...

I wasn't expecting a massive
twist there, I'm not gonna lie.

The sauce -
that is a weeknight wonder

if I've ever, ever had
a curry sauce.

The flatbread - beautiful,
beautiful cook throughout.

Put that all together, Petro,

your dish
is an absolute cracker.

Oh, my God. Far out.

Petro, this moilee
is unbelievable.

Rich, gentle at the same time.

Very well seasoned.

The turmeric is really
giving that look -

you know, "Take me! Take me!"

So, basically speaking,

holy moilee.

(LAUGHTER)

Thanks, guys. Thank you.

Oh, my God.
Good job, mate.

Olaolu, you're next.

OLAOLU: Having to start again
with the flatbread,

and my kofta,

which I'd been kind of
half paying attention to,

I haven't even really had
a chance to try it.

I'm just hoping
that I have done enough today.

Olaolu, what have you made us,
and which carb did you use?

I've gone for Andy's flatbread

and I've made you some
lamb kofta with tzatziki.

Olaolu, I think the bread's
actually fine.

I think the texture
is actually fine.

Mine's quite fluffy, so I think
all your struggles paid off.

I think, for me, the problem
in the dish lay in the kofta.

The mince that you've used
is just very lean.

It's very unforgiving.

So, if you overcook it
a little bit,

it ends up very
kind of grainy and dry.

It's probably not
your best work.

It's not.

You struggled with the recipe
for the flatbread,

and I feel like it's just been
this domino effect

into every other element.

The kofta - there's
hints of flavour there,

but I think it just got
absolutely annihilated

with the cook on it.

I'm really worried for you
today, mate.

Thank you.
Good luck.

Next cook, huh?

Miin.

MIIN: So, I've made you

a Malaysian mamak-style
prawn curry and pilau rice.

Your prawns are cooked lovely...

..but your rice is just
a little bit undercooked.

Yeah. I agree.

ANDY: Bella!

Today I've made you
caraway flatbread

with a whipped goat's cheese,
caramelised fennel

and cherry tomatoes.

POH: Bella, first savoury cook?
Yep.

I thought that everything
was quite sweet,

but you've got
a really good palate

so you've managed
to balance it all.

If you had hit it with
a little bit more acidity,

it would have just lifted it
a little bit.

SOFIA: Emily!

EMILY: I've made garlic prawns
with an Asian twist,

and then I made a flatbread
with a little bit of oregano.

Your prawns
are pretty well cooked.

You've butterflied them
really beautifully.

The bread's got a nice
flavour to it.

I'm just not sure that it has
a purpose, here with the prawns.

I think, if they were saucier,

then, yeah, I can absolutely
get around the mopping.

POH: Grace!

GRACE: I've made a tagliata
beef salad on flatbread.

(LAUGHS)

Hefty!

ANDY: I'm kind of here
for, like, the open sandwich,

Italian burrito bowly-like thing

that you've just
put in front of me.

I think the cook on the steak
is beautiful.

Maybe a bit more seasoning
next time

would send it through the roof.

Thank you.

JEAN-CHRISTOPHE: Lydia.

I'm calling that
steak and onions.

We've got a horseradish labneh
and we have the flatbread.

The cuisson on the beef
is perfect.

Where I'm not sure
about the dish is the sauce.

I do feel it's
a little on the sweet side.

Next dish we'd like to taste
is Lucy!

(CHEERING)

It's really scary
to serve Poh's noodles to Poh.

Yeah.

this is my fakeaway noodles.

My elements for this dish
are Poh's noodles,

then I've got my crispy beef

and my salty and sweet and sour
and spicy sauce as well.

Lucy, you've done
a great job of the noodles.

They're really nice and springy,

and I love that you dredged
the beef and deep-fried it,

so that gave that
another extra texture.

And then you get to the sauce...

..which is...

..amazing!

(APPLAUSE)

You're stressing me out, Poh!

You've just done
such a great job

of balancing
all the sweet, salty

and nice hit of vinegar as well.

I...I think you've done
a brilliant job.

OK.

Lucy...

Do you know what I just did?
No.

Hammer, you've nailed the brief.

Oh, thank you!

(CHEERING, APPLAUSE)

Everything is well balanced.

There is a kick.
It's sweet enough.

It's very well seasoned.

Thank you
for this beautiful dish.

Wow. Thank you, guys.

Thank you.

Next up, Belinda!

I had envisioned
a really juicy, tasty burger,

something you bite in

and the juice literally
drips down your face.

But...

..I feel like mine is not right.

But I'm still walking up there
with a big smile on my face

and hoping that
something, somehow,

is gonna make this taste great.

Belinda, 36 minutes
on the clock.

Yep.
What did you make?

I've made a flatbread
smashed burger

with a pickle and a burger sauce
and some lettuce.

Right.

SOFIA: Alright,
should we dig in?

I'm gonna start
with the positives.

I think your bread
was done pretty well.

Thank you.
It was quite thin and pliable.

Although the bread's good,
it didn't make me wanna

go down the flatbread alley
for my next burger.

So I'm struggling with the
conception of the dish as well,

and I'm struggling
with the execution.

What's let it down for me
is the patty.

Yeah.
You know?

A smashed burger lives and dies

on hard caramelisation
of the beef,

and there was little to none,
unfortunately.

Oh, Belinda, this is
a bit of a toughie for me.

You know, you want to go hard
and fast with a smashed patty

to get that caramelisation.

Without that hard-and-fastness,

it makes the meat taste
a bit like it's been steamed,

and there wasn't heaps
of seasoning in there either,

so it was quite tough, quite
rubbery, and also a bit dry.

Yeah.

I am sad.

And I've got to be honest
with you,

I'm very disappointed.

Yeah. Me too.

Thanks, Belinda.
OK.

Next up, let's go, Vinnie.

VINNIE: Looking at my plate,
it looks really, really good.

If I got served that
for my weeknight dinner,

I'd be pretty happy with that.

But there's always the doubts
in the back of your head,

especially on a black apron day.

The most underwhelming dish
is gonna go home today.

I really hope
it's not gonna be me.

Vinnie, what's the dish?

I've made some quick spiced
lamb cutlets, a yoghurt sauce,

a rocket, walnut
and grape salad,

and your flatbreads.

I put some smoked cheddar
in there

just to give it a bit
of a smoked barbie vibe.

Right. Shall we taste?
Yes.

It's interesting texture.

Let's see
how your lamb's cooked.

SOFIA: It's quite pink.

That one will be OK, I think,
'cause it's littler.

That one's good.

Vinnie, some smashing flavours
on this plate of food.

I think the herb and yoghurt
sauce, with that dill, cucumber,

it's really fresh, really
light - perfect for midweek.

The lamb -

there was one smaller cutlet
and it was cooked really nicely,

more to medium.

The bread?

It's really doughy.

OK.

I thought, "Oh, smoked cheddar
inside a dough -

"that makes sense."

It's added more moisture and
more fat content to the dough,

which is a real worry.

Visually,
and in terms of flavours,

it really does look like

something you've made
on the barbecue.

Like, you've got your char down.

But then you've just suffered
a bit on the actual cooking.

And as it stands,
your lamb's a little under

and your bread's
a little under as well,

So, it's gonna
be interesting to see

whether flavour's enough
to keep you here.

My heart just sinks.

Two of my elements
are undercooked.

I'm thinking
this is probably gonna be

my last cook
in the MasterChef kitchen.

Before we get into
the bad news...

..we want to give
a special mention

to the weeknight wonders
that impressed us the most.

Annabel.

(CHEERING, APPLAUSE)

Lucy!

(CHEERING, APPLAUSE)

And...

..Petro!

Excellent job, you three.
You are not going anywhere.

Sadly, some of your dishes
missed the mark.

If I call your name,
please step forward -

you're at risk of going home.

Olaolu.

Belinda.

And...

..Vinnie.

All your dishes, they had flaws.

So it came down
to the quick carb you chose

and how well
it went with your dish.

And, unfortunately,
that means you're going home...

..Belinda.

I'm so sorry.
That's OK.

I didn't cook good today,
so I feel I deserve it.

Um...

And that's hard, because I would
really love to have been able

to cook a really good dish
today... (SNIFFLES)

..that I could go out
and be proud of.

Belinda, this is never easy.

You've shown us heart, and
you've really pushed yourself.

I really hope you're proud
of what you've achieved here.

Have you loved being
in the MasterChef kitchen?

I have. Meeting you guys,
meeting everyone here,

it's been fantastic.

Watching what everyone's doing
has just blown me away.

Like, if I had to pick anyone
who was to win right now,

I honestly wouldn't be able
to pick, because the talent,

and it...and it goes like this,
it's such a curve ball.

So, yeah, it has been fantastic.

Belinda, I'm afraid it's time
to say goodbye,

but please
keep that dream alive.

Promise. Yes.

Thank you, Poh.

(SPEAKS INDISTINCTLY)

Thank you.

I've been watching MasterChef
since series one.

Well, hell, I'm on the show,

so, um, you know,
dream accomplished.

And to all of you, thank you.

And I've learnt
that I would like to now try

and take my cooking
to another level.

Oh, I'm so glad
you two are still here.

I'm gonna miss you.
Yeah.

I don't think you're ever
too old to start again.

Give it up for Belinda,
everybody!

(CHEERING)

I've had eight career paths

and, you know,
let's make it number nine.

ANNOUNCER: Tomorrow night...

Lift your lids now!

(ALL EXCLAIM)

..their first team challenge
will be an enormous feat.

We want two mains, three sides,

plus something sweet.

Can they work together...

This is craziness!

..to pull off

a MasterChef-worthy
family feast?

We're not
at home anymore.

No.

We're in the
MasterChef kitchen.

KANIKA:
I'm so sorry.

I don't want me
to be the reason

you're going home.

Captions by Red Bee Media