1 00:00:18,140 --> 00:00:20,260 GRACE: Ah! Here we go. CASPER: Oh, yeah. 2 00:00:23,500 --> 00:00:26,860 (CHEERING) Oh, no. 3 00:00:26,860 --> 00:00:28,740 They've got nationalities on the thing. 4 00:00:28,740 --> 00:00:29,740 Country flags. 5 00:00:30,940 --> 00:00:33,260 Oh, damn. 6 00:00:33,260 --> 00:00:35,380 Today's another elimination day, 7 00:00:35,380 --> 00:00:36,820 and you can feel, like, 8 00:00:36,820 --> 00:00:39,260 the energy of everyone just being low. 9 00:00:39,260 --> 00:00:41,340 They look nervous. They're all so nervous. 10 00:00:41,340 --> 00:00:44,780 Wearing a black apron can feel extremely daunting. 11 00:00:44,780 --> 00:00:47,940 Come on. No-one is doing the washing-up today. 12 00:00:47,940 --> 00:00:51,140 You just see these five cloches with flags of countries. 13 00:00:51,140 --> 00:00:52,580 We've got nervous. 14 00:00:52,580 --> 00:00:55,140 And you don't know what's ahead of us cooking today. 15 00:00:57,980 --> 00:01:00,460 OK, guys. Bonjour, 16 00:01:00,460 --> 00:01:03,980 mes amis, les cuisinieres et cuisiniers. 17 00:01:03,980 --> 00:01:05,380 Comment ca va? 18 00:01:05,380 --> 00:01:07,260 Ca va bien, merci. 19 00:01:07,260 --> 00:01:09,660 How are you? (LAUGHTER) 20 00:01:09,660 --> 00:01:12,420 This week, we are taking your tastebuds 21 00:01:12,420 --> 00:01:16,940 for a culinary exploration around the world. 22 00:01:18,460 --> 00:01:20,060 But... 23 00:01:20,060 --> 00:01:22,420 ..I need to remind you 24 00:01:22,420 --> 00:01:25,340 today is a black apron day. 25 00:01:28,140 --> 00:01:30,100 And, unfortunately, 26 00:01:30,100 --> 00:01:33,740 someone will have to go home. 27 00:01:33,740 --> 00:01:35,220 ANDY: Dot! 28 00:01:35,220 --> 00:01:36,220 I've got to admit, 29 00:01:36,220 --> 00:01:38,980 it was a very sombre, slow walk in today. 30 00:01:38,980 --> 00:01:40,620 Yeah. 31 00:01:40,620 --> 00:01:42,180 Is that kind of how everyone's feeling? 32 00:01:42,180 --> 00:01:43,780 A little bit nervous? 33 00:01:43,780 --> 00:01:45,940 Are you all kind of bricking it at the moment? 34 00:01:45,940 --> 00:01:47,980 Yeah. The nerves are high. 35 00:01:47,980 --> 00:01:49,860 Everyone is just so great 36 00:01:49,860 --> 00:01:51,980 and it could really be anyone. 37 00:01:51,980 --> 00:01:53,940 And you just don't know. Yeah. 38 00:01:53,940 --> 00:01:58,100 Every elimination, it does get harder and harder. 39 00:01:58,100 --> 00:02:00,140 So everyone should be at the top of their game. 40 00:02:00,140 --> 00:02:03,220 And you're going to need to be. 41 00:02:03,220 --> 00:02:04,300 Jackie... 42 00:02:05,300 --> 00:02:07,420 ..as per the rules this season, 43 00:02:07,420 --> 00:02:09,500 you're going to need to decide whether you're going 44 00:02:09,500 --> 00:02:13,940 to play your immunity pin just before the cook starts. 45 00:02:15,940 --> 00:02:18,340 Alright. Are you ready to hear what today's challenge is? 46 00:02:18,340 --> 00:02:19,780 CONTESTANTS: Yes. 47 00:02:21,140 --> 00:02:22,940 You can see from these cloches 48 00:02:22,940 --> 00:02:25,820 that, today, we're focusing on five specific countries... 49 00:02:38,100 --> 00:02:40,260 The good news - you get to choose 50 00:02:40,260 --> 00:02:42,340 which of these five cuisines you want to cook. 51 00:02:42,340 --> 00:02:44,020 OK. 52 00:02:44,020 --> 00:02:45,540 The not-so-good news - 53 00:02:45,540 --> 00:02:50,020 under each of these cloches is a secret ingredient 54 00:02:50,020 --> 00:02:51,900 that you must feature 55 00:02:51,900 --> 00:02:53,900 if you choose to cook that country's cuisine. 56 00:02:56,900 --> 00:02:58,780 And you won't know what it is 57 00:02:58,780 --> 00:03:01,860 until after you've chosen your cuisine. 58 00:03:01,860 --> 00:03:04,700 You're kidding me. That's a joke. 59 00:03:04,700 --> 00:03:05,820 That's ridiculous! 60 00:03:07,220 --> 00:03:08,460 All I hear is the bad news. 61 00:03:10,140 --> 00:03:13,660 Knowing that we don't actually know what the ingredient is 62 00:03:13,660 --> 00:03:14,620 before we select the cloche 63 00:03:14,620 --> 00:03:16,180 is definitely getting my mind working. 64 00:03:16,180 --> 00:03:18,780 Definitely hoping for not something really obscure 65 00:03:18,780 --> 00:03:20,660 that I haven't worked with before. 66 00:03:22,540 --> 00:03:25,820 Alright, everyone, it's time to make your choice. 67 00:03:25,820 --> 00:03:27,380 Please stand in front of the cuisine 68 00:03:27,380 --> 00:03:29,100 that you would like to cook today. 69 00:03:29,100 --> 00:03:31,500 Let's go. LUCY: Oh, my God. Oh, my God. 70 00:03:31,500 --> 00:03:34,580 Straightaway, I'm drawn to Vietnam. 71 00:03:34,580 --> 00:03:36,580 That is my background and heritage. 72 00:03:36,580 --> 00:03:39,140 Hopefully that can help get me through today. 73 00:03:39,140 --> 00:03:40,580 This is crazy. 74 00:03:40,580 --> 00:03:42,580 GRACE: Make safe choices. Safe choices. 75 00:03:42,580 --> 00:03:45,420 PAT: It's not safe until we know what's under there. 76 00:03:45,420 --> 00:03:48,380 Mexico. Jeez. 77 00:03:48,380 --> 00:03:50,420 The most popular. 78 00:03:50,420 --> 00:03:53,500 Lucy and Aaron, you've picked Vietnam. 79 00:03:53,500 --> 00:03:55,900 Hopefully my home country doesn't send me home today. 80 00:03:57,700 --> 00:04:00,580 Well, the feature ingredient for Vietnam is... 81 00:04:03,820 --> 00:04:05,820 ..lemongrass. 82 00:04:08,180 --> 00:04:09,700 Someone's happy. Come on. 83 00:04:09,700 --> 00:04:11,020 Happy man, Aaron? 84 00:04:11,020 --> 00:04:13,300 Lemongrass is used all over South-East Asia. 85 00:04:13,300 --> 00:04:15,620 I'm Malaysian, so I'm loving it. I'm loving it. 86 00:04:15,620 --> 00:04:17,020 Lucy, you've got to be happy with that. 87 00:04:17,020 --> 00:04:18,260 Yeah, that's pretty good. 88 00:04:18,260 --> 00:04:19,740 Lovely. I'm happy. 89 00:04:19,740 --> 00:04:22,940 OK, we're going to Mexico. Quite the line here. 90 00:04:22,940 --> 00:04:24,620 The biggest. 91 00:04:25,820 --> 00:04:30,820 The Mexican ingredient that you have to feature is... 92 00:04:34,100 --> 00:04:35,540 ..corn. 93 00:04:38,180 --> 00:04:39,620 Huh? Yep, yep, yep, yep. 94 00:04:39,620 --> 00:04:41,260 Yeah, corn is pretty good. 95 00:04:41,260 --> 00:04:43,060 That's very Mexican. There's a lot we can do with that. 96 00:04:43,060 --> 00:04:46,020 Petro, Lydia, The Lebanese ingredient 97 00:04:46,020 --> 00:04:47,980 you have to feature in your dish is... 98 00:04:47,980 --> 00:04:49,940 Oh. Don't make me regret... 99 00:04:52,500 --> 00:04:55,260 Eggplant. Oh. Alright! 100 00:04:56,300 --> 00:04:57,380 Lydia, head in hands! 101 00:04:57,380 --> 00:04:59,620 I thought you'd be happy with that. 102 00:04:59,620 --> 00:05:01,380 Yeah, I am, I am. You are. 103 00:05:01,380 --> 00:05:02,980 I do enjoy eggplants. 104 00:05:04,140 --> 00:05:05,940 Oh, do I? 105 00:05:09,020 --> 00:05:13,700 OK. Jackie and Emily, you've chosen Japan. 106 00:05:13,700 --> 00:05:15,780 Shall we have a look? Yes, please. 107 00:05:15,780 --> 00:05:17,420 Feature ingredient for Japan is... 108 00:05:21,060 --> 00:05:22,500 ..miso! 109 00:05:25,820 --> 00:05:28,380 That's a good one. That's a good one. 110 00:05:28,380 --> 00:05:29,860 Jackie, time to make up your mind. 111 00:05:29,860 --> 00:05:31,140 Are you playing your pin 112 00:05:31,140 --> 00:05:33,300 or are you cooking in the challenge? 113 00:05:33,300 --> 00:05:35,700 I am not going to play the pin. 114 00:05:35,700 --> 00:05:37,540 She's cooking! 115 00:05:37,540 --> 00:05:40,860 Yeah. Jackie. Nice. 116 00:05:40,860 --> 00:05:44,260 Righto. Our final trip, we're going to Italy. 117 00:05:44,260 --> 00:05:48,500 The feature ingredient for Italy is... 118 00:05:51,780 --> 00:05:53,260 ..tomatoes. 119 00:05:56,780 --> 00:05:58,100 That's good. That's good. 120 00:06:00,460 --> 00:06:02,980 You'll have 75 minutes to cook us a dish... 121 00:06:04,380 --> 00:06:08,420 ..that transports us to the country that you've selected. 122 00:06:08,420 --> 00:06:11,620 The garden and pantry will be open, 123 00:06:11,620 --> 00:06:14,340 but, don't forget, you must feature the ingredient 124 00:06:14,340 --> 00:06:15,820 that was under your cloche. 125 00:06:17,900 --> 00:06:19,740 There is a lot at stake, 126 00:06:19,740 --> 00:06:23,860 as the bottom dish will be eliminated from the competition. 127 00:06:27,860 --> 00:06:32,860 OK, guys, it's time to take us around the world. 128 00:06:32,860 --> 00:06:36,980 And your time starts now. Go! 129 00:06:36,980 --> 00:06:40,260 Come on, guys! Let's go! 130 00:06:40,260 --> 00:06:43,180 Let's go, guys! Let's go, guys! Push! 131 00:06:43,180 --> 00:06:44,780 Should probably get some tomatoes. 132 00:06:44,780 --> 00:06:47,220 Eggplants. Is there any parsley anywhere? 133 00:06:47,220 --> 00:06:49,620 Do you know where the bonito is? Oh, there you are. 134 00:06:49,620 --> 00:06:51,460 Lime, lime, lime, lime, lime, lime, lime... 135 00:06:51,460 --> 00:06:52,860 Go, Em! 136 00:06:52,860 --> 00:06:54,020 Whoo! Let's go. 137 00:06:54,020 --> 00:06:55,300 Yeah, go, Dot! 138 00:06:55,300 --> 00:06:58,660 I love the tomatoes! Beautiful! 139 00:06:58,660 --> 00:07:00,820 Oh, it's not a gym session, Petro. 140 00:07:00,820 --> 00:07:03,020 Every day's a gym session. Yeah. 141 00:07:04,740 --> 00:07:06,340 I chose Italian today. 142 00:07:06,340 --> 00:07:07,860 I'm pretty happy with the choice, 143 00:07:07,860 --> 00:07:09,940 considering tomatoes are, like, in my blood. 144 00:07:09,940 --> 00:07:12,980 So I'm going to be making ricotta-stuffed pasta 145 00:07:12,980 --> 00:07:14,540 with a roasted tomato sauce. 146 00:07:14,540 --> 00:07:17,380 Hopefully, I can bring out the flavours of them really well. 147 00:07:17,380 --> 00:07:19,020 I really don't want to be in the bottom today. 148 00:07:19,020 --> 00:07:21,460 Lucy, pho? Yeah. 149 00:07:21,460 --> 00:07:24,980 Well, lemongrass and beef Vietnamese noodle soup. 150 00:07:24,980 --> 00:07:26,180 Yeah, yeah. 151 00:07:26,180 --> 00:07:29,460 I chose Vietnam because I'm pretty familiar 152 00:07:29,460 --> 00:07:30,940 with the flavours. 153 00:07:30,940 --> 00:07:33,460 I'm gonna punch the lemongrass really heavy 154 00:07:33,460 --> 00:07:36,420 in my soup as well as those beef flavours, 155 00:07:36,420 --> 00:07:39,100 really making sure that lemongrass shines through. 156 00:07:42,500 --> 00:07:44,100 What is that? Mexican chilli. 157 00:07:44,100 --> 00:07:45,700 I don't know how hot they are. 158 00:07:45,700 --> 00:07:46,820 Taste it. 159 00:07:50,980 --> 00:07:53,060 Oh. 160 00:07:53,060 --> 00:07:55,180 If that had stayed in my mouth any longer, 161 00:07:55,180 --> 00:07:56,940 I would have been in pain. 162 00:07:56,940 --> 00:07:59,020 OK, we'll just use a little bit of these. 163 00:08:00,740 --> 00:08:02,740 I love Mexican food. 164 00:08:02,740 --> 00:08:06,140 I spent some time in Mexico last year with my brother 165 00:08:06,140 --> 00:08:08,900 eating heaps of tacos, street food. 166 00:08:08,900 --> 00:08:10,060 It was just awesome. 167 00:08:10,060 --> 00:08:11,500 Like, it's really vibrant, 168 00:08:11,500 --> 00:08:13,420 super punchy, just delicious. 169 00:08:13,420 --> 00:08:14,900 As soon as they lifted the cloche 170 00:08:14,900 --> 00:08:16,620 and I saw corn, I was like, "I love corn." 171 00:08:16,620 --> 00:08:19,260 It's one of my favourite foods, so I'm really happy. 172 00:08:19,260 --> 00:08:21,460 So I'm obviously hero-ing corn. 173 00:08:23,420 --> 00:08:25,180 I'm just gonna keep it super simple 174 00:08:25,180 --> 00:08:26,660 and not do anything crazy. 175 00:08:26,660 --> 00:08:28,500 I've only got three elements. 176 00:08:28,500 --> 00:08:30,500 That seems to be the thing that I do 177 00:08:30,500 --> 00:08:32,460 that, like, kind of gets me through, 178 00:08:32,460 --> 00:08:34,380 so I'm just going to stick at it. 179 00:08:34,380 --> 00:08:37,620 So I'm going to be doing some seared scallops in their shell 180 00:08:37,620 --> 00:08:39,580 with, like, a sweet corn butter on the bottom, 181 00:08:39,580 --> 00:08:41,820 then the scallop, and then like a salsa macha on top, 182 00:08:41,820 --> 00:08:43,380 and then some lime and coriander. 183 00:08:43,380 --> 00:08:45,460 So, like, super Mexican flavours, 184 00:08:45,460 --> 00:08:47,060 maybe elevated a little bit. 185 00:08:47,060 --> 00:08:50,740 And I know it'll taste good because I have had this before. 186 00:08:50,740 --> 00:08:53,100 I like to play it safe when I'm wearing my black apron. 187 00:08:54,620 --> 00:08:55,740 That's so hot. 188 00:08:59,620 --> 00:09:01,340 Delicious. 189 00:09:02,380 --> 00:09:06,020 ALYONA: Emily, so precise, so beautiful. 190 00:09:06,020 --> 00:09:07,660 I'm trying! 191 00:09:07,660 --> 00:09:09,460 Little baby daikons. 192 00:09:09,460 --> 00:09:11,140 GRACE: Em, what are you doing? 193 00:09:11,140 --> 00:09:13,740 Making a Japanese dish called jibu-ni. 194 00:09:13,740 --> 00:09:14,820 Uh-huh. 195 00:09:14,820 --> 00:09:16,860 Which is kind of like a duck with a broth. 196 00:09:16,860 --> 00:09:18,300 Miso will go into the broth. 197 00:09:18,300 --> 00:09:20,460 In your sweet spot, meat and broth. 198 00:09:20,460 --> 00:09:21,940 Yeah, man. 199 00:09:21,940 --> 00:09:24,460 I feel like I'm quite familiar with Japanese cuisine 200 00:09:24,460 --> 00:09:26,180 'cause I lived there for eight and a half years. 201 00:09:26,180 --> 00:09:28,260 I don't want the fat. 202 00:09:28,260 --> 00:09:30,540 But I'm doing my own little twist on it 203 00:09:30,540 --> 00:09:31,660 by adding in miso, 204 00:09:31,660 --> 00:09:33,780 which is not traditionally used in this dish. 205 00:09:33,780 --> 00:09:35,740 I'm going to add that at the very end, 206 00:09:35,740 --> 00:09:37,420 because you're not meant to overcook miso. 207 00:09:37,420 --> 00:09:39,260 Miso is a umami bomb. 208 00:09:39,260 --> 00:09:42,780 I need to make sure that I have a great balance. 209 00:09:44,260 --> 00:09:47,140 It's a very delicate dish with very delicate broth. 210 00:09:47,140 --> 00:09:49,180 But I feel this would be a great dish 211 00:09:49,180 --> 00:09:51,580 to push myself to balance flavours. 212 00:09:51,580 --> 00:09:52,940 I just want to make sure 213 00:09:52,940 --> 00:09:54,860 that my flavours are actually bangin'. 214 00:09:57,980 --> 00:10:00,900 Oh, it would help if I turned this on. 215 00:10:03,620 --> 00:10:05,100 On an elimination day, 216 00:10:05,100 --> 00:10:09,180 it is vitally important that you play to your strengths. 217 00:10:09,180 --> 00:10:13,140 Calm down. We don't want you to get too gnarly. 218 00:10:13,140 --> 00:10:14,980 The flavours of Lebanon are familiar to me 219 00:10:14,980 --> 00:10:17,260 because they're very close to Greece. 220 00:10:17,260 --> 00:10:18,620 OK, garlic. 221 00:10:18,620 --> 00:10:21,820 With Greece, we share a lot of overlap. 222 00:10:21,820 --> 00:10:25,140 Just don't be too garlicky. 223 00:10:25,140 --> 00:10:28,980 Today, I'm going to stuff some eggplants 224 00:10:28,980 --> 00:10:32,220 with typical Lebanese herbs and spices. 225 00:10:32,220 --> 00:10:33,500 Rice and lamb. 226 00:10:33,500 --> 00:10:36,580 We're making room for the stuffing. 227 00:10:36,580 --> 00:10:39,340 It's a fine line between stuffing an eggplant 228 00:10:39,340 --> 00:10:41,580 and it feeling Greek or feeling Lebanese. 229 00:10:41,580 --> 00:10:45,820 So I'm going to make them distinctively Lebanese... 230 00:10:45,820 --> 00:10:47,940 Pomegranate juice. 231 00:10:47,940 --> 00:10:50,420 ..by just balancing of the spices... 232 00:10:50,420 --> 00:10:53,260 Oh, come on. Trust your palate, Lydia. 233 00:10:53,260 --> 00:10:56,540 ..use cumin, coriander, mint and Aleppo pepper. 234 00:10:56,540 --> 00:10:57,540 Oh, harissa. 235 00:10:59,420 --> 00:11:01,020 Hi, Lydia. Hi, Poh. How are you? 236 00:11:01,020 --> 00:11:03,340 Are you taking us to Lebanon with eggplant? 237 00:11:03,340 --> 00:11:04,380 I hope so. 238 00:11:04,380 --> 00:11:05,940 Tell us what you're making. 239 00:11:05,940 --> 00:11:08,420 I'm stuffing my eggplant with a lamb mixture... 240 00:11:08,420 --> 00:11:09,820 Oh, nice! 241 00:11:09,820 --> 00:11:12,540 ..and lots and lots of herbs and a little bit of rice. 242 00:11:12,540 --> 00:11:14,980 This sounds like it's right up your wheelhouse. 243 00:11:14,980 --> 00:11:16,900 Why are you not looking incredibly confident? 244 00:11:16,900 --> 00:11:19,500 I think we just have to accept that this might be my face. 245 00:11:21,060 --> 00:11:23,700 Are you feeling confident? I am feeling confident. 246 00:11:23,700 --> 00:11:26,260 I'm just, time-wise, very nervous. 247 00:11:26,260 --> 00:11:27,860 Yeah. I'm worried about it roasting 248 00:11:27,860 --> 00:11:29,340 for long enough and it being tender. 249 00:11:29,340 --> 00:11:30,940 You do not want undercooked eggplant. 250 00:11:30,940 --> 00:11:32,740 You want that beautiful silky texture 251 00:11:32,740 --> 00:11:34,740 and you want that seamless bite. 252 00:11:34,740 --> 00:11:36,460 But these are your flavours. You can do it. 253 00:11:36,460 --> 00:11:39,620 Yeah. I'm hoping I will pack a flavour bomb today. 254 00:11:39,620 --> 00:11:42,260 A Lebanese flavour bomb. Right, well, good luck. 255 00:11:42,260 --> 00:11:44,380 Thank you, Poh. 256 00:11:44,380 --> 00:11:45,780 In a normal cook, 257 00:11:45,780 --> 00:11:48,540 you would let this eggplant be in the oven 258 00:11:48,540 --> 00:11:50,060 for well over an hour or two. 259 00:11:50,060 --> 00:11:52,020 I don't have that time today, 260 00:11:52,020 --> 00:11:55,020 so I'm going to crank up the oven a little bit. 261 00:11:55,020 --> 00:11:57,540 Alright, my little babies, braise away. 262 00:12:02,820 --> 00:12:05,500 Centre, centre, centre, centre. 263 00:12:05,500 --> 00:12:07,900 Give it everything you've got! 264 00:12:07,900 --> 00:12:09,780 60 minutes to go. 265 00:12:09,780 --> 00:12:12,140 ANDY: Here we go, everybody! Time to move! 266 00:12:12,140 --> 00:12:13,700 Let's go, Dot! 267 00:12:17,900 --> 00:12:21,500 DOT: I love eating Italian food and I love cooking it as well. 268 00:12:21,500 --> 00:12:23,940 So I am doing Italian today 269 00:12:23,940 --> 00:12:26,340 and my hero ingredient is tomato. 270 00:12:26,340 --> 00:12:28,220 Pull this together. 271 00:12:28,220 --> 00:12:32,660 So I'm making a spinach and basil ricotta-filled pasta 272 00:12:32,660 --> 00:12:36,820 with a beautiful tomato nduja sauce. 273 00:12:36,820 --> 00:12:39,060 I've made this all before - at home, though, 274 00:12:39,060 --> 00:12:42,140 which is much more relaxing than the MasterChef kitchen. 275 00:12:43,940 --> 00:12:45,340 I'm doing a Lebanese dish, 276 00:12:45,340 --> 00:12:48,740 and my feature ingredient is eggplant. 277 00:12:48,740 --> 00:12:53,060 So I'm making a loaded eggplant dip 278 00:12:53,060 --> 00:12:54,540 with hummus and flatbread. 279 00:12:54,540 --> 00:12:57,140 Go on! Puff! I'm cooking Mexican. 280 00:12:57,140 --> 00:13:00,100 I'm using the corn. I'm going to do birria tacos. 281 00:13:03,060 --> 00:13:05,260 Read and weep! Oh, hell, yeah, Luke. 282 00:13:05,260 --> 00:13:06,500 I'm hoping that today, 283 00:13:06,500 --> 00:13:09,460 my dish doesn't just get me through elimination, 284 00:13:09,460 --> 00:13:11,460 but actually blows the rest of the Mexican dishes 285 00:13:11,460 --> 00:13:13,180 out of the water. 286 00:13:13,180 --> 00:13:15,500 JACKIE: I'm feeling good. 287 00:13:15,500 --> 00:13:17,820 Today, I'm cooking Japanese, 288 00:13:17,820 --> 00:13:20,700 and I'm going to be doing a miso pumpkin cake. 289 00:13:20,700 --> 00:13:22,260 It's not super strong. 290 00:13:22,260 --> 00:13:24,940 The cake is composed of a miso sponge cake 291 00:13:24,940 --> 00:13:27,380 with miso cream, a pumpkin cream, 292 00:13:27,380 --> 00:13:30,500 and an umeboshi plum jam. 293 00:13:30,500 --> 00:13:32,860 Japanese cakes are traditionally very simple 294 00:13:32,860 --> 00:13:34,260 but very beautiful as well. 295 00:13:35,340 --> 00:13:40,100 They're always very light and definitely not too sweet. 296 00:13:41,820 --> 00:13:43,860 I've just got the cake in the oven. 297 00:13:43,860 --> 00:13:46,340 Is it, like, carrot-cake vibe with the pumpkin? 298 00:13:46,340 --> 00:13:48,060 No, I'm just going to make a pumpkin cream. 299 00:13:48,060 --> 00:13:49,500 Oh, yeah. 300 00:13:49,500 --> 00:13:51,380 And now I'm going to focus on the creams. 301 00:13:53,340 --> 00:13:54,500 Is this the miso cream? 302 00:13:54,500 --> 00:13:56,980 Yeah. Quite savoury. 303 00:13:56,980 --> 00:13:58,780 It is quite savoury. Yeah. 304 00:13:58,780 --> 00:14:00,780 I thought it was going to be a pumpkin cream. 305 00:14:00,780 --> 00:14:03,060 Both. It's going to have both. Double cream? 306 00:14:03,060 --> 00:14:05,020 Yeah. Double cream. Yeah. 307 00:14:05,020 --> 00:14:07,620 Alright. The one thing I will say 308 00:14:07,620 --> 00:14:10,060 is think about how flavours carry. 309 00:14:10,060 --> 00:14:12,060 We really need to know this is Japanese 310 00:14:12,060 --> 00:14:14,380 and be able to taste the miso against that pumpkin as well. 311 00:14:14,380 --> 00:14:15,740 Yeah... Keep tasting. 312 00:14:15,740 --> 00:14:17,100 Yeah. 313 00:14:20,860 --> 00:14:22,620 I'm starting to feel really nervous. 314 00:14:22,620 --> 00:14:25,380 I need to make sure that pumpkin's not overpowering. 315 00:14:25,380 --> 00:14:27,020 The start of this challenge, 316 00:14:27,020 --> 00:14:29,140 I decided not to play my immunity pin. 317 00:14:29,140 --> 00:14:32,540 So you need to be able to taste the miso 318 00:14:32,540 --> 00:14:35,700 so that the cake transports the judges to Japan... 319 00:14:35,700 --> 00:14:38,500 Um... What do we want to do? 320 00:14:38,500 --> 00:14:40,420 ..otherwise, I could be going home. 321 00:14:52,700 --> 00:14:54,500 I'm feeling a bit nervous. 322 00:14:55,820 --> 00:14:58,140 I'm just trying to stay calm. 323 00:14:58,140 --> 00:15:00,580 The balance of the miso and pumpkin cream for my cake 324 00:15:00,580 --> 00:15:02,340 needs to be so right, 325 00:15:02,340 --> 00:15:05,060 so that pumpkin, it's not overpowering on the miso. 326 00:15:05,060 --> 00:15:07,620 I need to concentrate on getting the balance right. 327 00:15:08,820 --> 00:15:11,060 But I've chosen not to play my pin today 328 00:15:11,060 --> 00:15:13,660 because I really want to back myself, 329 00:15:13,660 --> 00:15:15,420 and so I really want to trust my instincts. 330 00:15:16,460 --> 00:15:18,140 I just need to keep moving. 331 00:15:18,140 --> 00:15:20,100 So, I add more miso in it. 332 00:15:20,100 --> 00:15:22,060 I don't want to punish them with miso either. 333 00:15:25,020 --> 00:15:26,540 That's miso. 334 00:15:26,540 --> 00:15:28,140 I can definitely taste the saltiness, 335 00:15:28,140 --> 00:15:30,100 but I don't want it to be overpowering 336 00:15:30,100 --> 00:15:31,700 because there will be layers of miso in the cake too. 337 00:15:31,700 --> 00:15:32,740 It's actually lovely. 338 00:15:32,740 --> 00:15:35,180 I'm happy with the balance of it. 339 00:15:35,180 --> 00:15:38,020 When the judges taste my dish, I'm really hoping it takes them 340 00:15:38,020 --> 00:15:40,260 to a little tea house in Japan. 341 00:15:40,260 --> 00:15:41,340 Yay! 342 00:15:43,420 --> 00:15:47,140 OK, guys, don't be the one to go home. 343 00:15:47,140 --> 00:15:50,700 You have 45 minutes left to go. 344 00:15:50,700 --> 00:15:53,100 ANDY: Come on! Push, guys, push! 345 00:15:58,140 --> 00:16:00,020 Smash that lemongrass, Aaron. 346 00:16:01,180 --> 00:16:03,260 AARON: I chose Vietnamese, and I'm quite happy 347 00:16:03,260 --> 00:16:05,820 with the ingredient that I got, which was lemongrass. 348 00:16:05,820 --> 00:16:08,540 I'm trying to make a Vietnamese lemongrass chicken. 349 00:16:10,580 --> 00:16:12,580 I've picked Mexico, and the ingredient is corn, 350 00:16:12,580 --> 00:16:15,460 so I'm going to make beef quesadillas 351 00:16:15,460 --> 00:16:17,660 with a corn salsa. 352 00:16:17,660 --> 00:16:19,980 Quesadillas use a lot of the spices that I like 353 00:16:19,980 --> 00:16:22,860 in Nigerian food, and so I hope I do it well. 354 00:16:24,020 --> 00:16:28,420 Today I chose Italy, so I'm doing tomatoes. 355 00:16:28,420 --> 00:16:30,740 I'm gonna feature that in a seafood marinara. 356 00:16:30,740 --> 00:16:33,780 So, I've got prawns, mussels, pipis, scallops, 357 00:16:33,780 --> 00:16:35,620 and also those beautiful cherry tomatoes 358 00:16:35,620 --> 00:16:38,220 in there as well. Just got to go. 359 00:16:38,220 --> 00:16:41,860 Today I chose Mexican, and I have to feature corn. 360 00:16:41,860 --> 00:16:46,100 I'm cooking Mexican tacos with a pork... 361 00:16:47,300 --> 00:16:49,900 "With a pork." (LAUGHS) 362 00:16:49,900 --> 00:16:52,540 I'm working on my corn salsa. 363 00:16:52,540 --> 00:16:54,860 Like, corn in every element. 364 00:16:54,860 --> 00:16:56,460 I was, like, "I'm just going corny, 365 00:16:56,460 --> 00:16:58,020 "like, everything." 366 00:16:58,020 --> 00:17:00,100 PAT: Hey, Vinnie, have you got olive oil? 367 00:17:00,100 --> 00:17:02,180 Here. Legend. Thanks so much. 368 00:17:02,180 --> 00:17:03,700 I picked Italian, 369 00:17:03,700 --> 00:17:05,980 so the hero ingredient today is tomatoes, 370 00:17:05,980 --> 00:17:08,300 which is, you know, classic Italian. 371 00:17:08,300 --> 00:17:12,140 So, I'm doing a cavolo nero and ricotta tortellini... 372 00:17:13,380 --> 00:17:15,420 ..and that'll be in a tomato water. 373 00:17:15,420 --> 00:17:17,700 Tomato water, I find, is a really beautiful element. 374 00:17:17,700 --> 00:17:19,940 It's really simple to make, actually. 375 00:17:19,940 --> 00:17:23,860 You just get tomatoes in season and beautifully ripe and sweet. 376 00:17:23,860 --> 00:17:25,620 Today, I'm going to put a bit of cucumber 377 00:17:25,620 --> 00:17:26,900 and just a little bit of chilli, 378 00:17:26,900 --> 00:17:28,180 so there's a bit of a hum of heat. 379 00:17:28,180 --> 00:17:30,620 Whoa! That is a full blender. 380 00:17:31,740 --> 00:17:33,980 And you just blend them down, 381 00:17:33,980 --> 00:17:35,860 and then you just need to make sure 382 00:17:35,860 --> 00:17:37,660 that you strain it really well 383 00:17:37,660 --> 00:17:38,980 so when you pour it in, 384 00:17:38,980 --> 00:17:41,300 it's crystal clear in the bowl. 385 00:17:41,300 --> 00:17:42,340 Yeah, super happy. 386 00:17:42,340 --> 00:17:43,860 I think it's a bit more of a modern take 387 00:17:43,860 --> 00:17:46,060 on a classic flavour combination. 388 00:17:46,060 --> 00:17:48,220 So, I've just got to bring it together. 389 00:17:48,220 --> 00:17:50,660 A lot of pastas. I know, isn't it? 390 00:17:50,660 --> 00:17:52,580 You've got to do what you've got to do. 391 00:17:52,580 --> 00:17:54,460 Well, I think we're all making ricotta, 392 00:17:54,460 --> 00:17:55,660 and we're all making pasta. Yeah, I know. 393 00:17:55,660 --> 00:17:57,620 It's a good combination. Battle of the pasta. 394 00:17:57,620 --> 00:17:59,220 It's a good combination, you know. 395 00:17:59,220 --> 00:18:00,660 I know. You can't beat the classics. 396 00:18:04,100 --> 00:18:07,540 It's never fun to cook an elimination, 397 00:18:07,540 --> 00:18:10,220 but I am feeling excited 398 00:18:10,220 --> 00:18:13,620 because I've got my favourite cuisine. 399 00:18:13,620 --> 00:18:16,260 My family, my girls, my husband, 400 00:18:16,260 --> 00:18:18,700 we always love eating Mexican food. 401 00:18:20,500 --> 00:18:21,980 Yes. 402 00:18:21,980 --> 00:18:25,460 When I came to Australia, the first time we went out 403 00:18:25,460 --> 00:18:27,620 was actually a Mexican restaurant. 404 00:18:27,620 --> 00:18:29,100 Let's do one more. 405 00:18:29,100 --> 00:18:31,020 My girls love tacos... 406 00:18:31,020 --> 00:18:31,980 OK? 407 00:18:31,980 --> 00:18:35,140 ..so today I'm going to be making prawn corn tacos 408 00:18:35,140 --> 00:18:36,540 with corns three ways. 409 00:18:37,580 --> 00:18:39,980 So, I'm going to incorporate prawns 410 00:18:39,980 --> 00:18:42,820 in a fried corn salsa. 411 00:18:42,820 --> 00:18:46,380 I'm going to incorporate corns in a fresh, smoky salsa. 412 00:18:46,380 --> 00:18:49,740 And I'm gonna incorporate it in the flour as well. 413 00:18:51,780 --> 00:18:53,780 I feel like it's highly ambitious today 414 00:18:53,780 --> 00:18:55,820 doing corn three ways. 415 00:18:55,820 --> 00:18:57,860 Just so many elements in this dish 416 00:18:57,860 --> 00:19:01,740 that I've got to do everything in a sequence and get it right. 417 00:19:01,740 --> 00:19:03,820 Kanika, you got this! Let's go! 418 00:19:07,540 --> 00:19:09,140 ANDY: We've given them cuisines 419 00:19:09,140 --> 00:19:11,860 that have a very, very solid foundation. 420 00:19:11,860 --> 00:19:14,340 And then we've given them very simple, 421 00:19:14,340 --> 00:19:16,260 quintessential ingredients... JEANÐCHRISTOPHE: Yeah. 422 00:19:16,260 --> 00:19:17,540 ..from that country. 423 00:19:17,540 --> 00:19:19,580 I'm a little bit worried about everyone 424 00:19:19,580 --> 00:19:20,700 who's doing Mexican... 425 00:19:20,700 --> 00:19:22,020 Keep an eye on my corn. 426 00:19:22,020 --> 00:19:23,700 Copy that. Ah, yes. 427 00:19:23,700 --> 00:19:25,420 Because it's just one of those cuisines 428 00:19:25,420 --> 00:19:28,100 that tends to go cliche very easily. 429 00:19:28,100 --> 00:19:29,460 I feel like Annabel's got it. 430 00:19:29,460 --> 00:19:31,980 She's doing these beautiful seared scallops 431 00:19:31,980 --> 00:19:34,100 with a roasted-corn butter. 432 00:19:34,100 --> 00:19:36,780 And then she's got, like, a salsa macha on top. 433 00:19:36,780 --> 00:19:38,180 Oh! Mmm. Yes. 434 00:19:38,180 --> 00:19:39,980 Do you know what she's also not doing 435 00:19:39,980 --> 00:19:41,660 that everyone else on Team Mexico is? 436 00:19:41,660 --> 00:19:43,420 Tortillas. 437 00:19:43,420 --> 00:19:44,780 Yes. Yeah. 438 00:19:44,780 --> 00:19:46,980 Gone straight to tortillas. 439 00:19:46,980 --> 00:19:48,740 I think Mexico is a tricky one. 440 00:19:48,740 --> 00:19:52,180 I think people underestimate that cuisine, 441 00:19:52,180 --> 00:19:53,980 how complex it is. Yep. 442 00:19:55,380 --> 00:19:56,620 Get in the zone 443 00:19:56,620 --> 00:19:58,620 'cause you've only got 30 minutes to go! 444 00:19:58,620 --> 00:20:01,380 (CHEERING AND APPLAUSE) 445 00:20:03,900 --> 00:20:05,900 (GROANS) 446 00:20:07,420 --> 00:20:10,740 My eggplants with the stuffing are roasting in the oven. 447 00:20:10,740 --> 00:20:14,100 Now I'm making the yoghurt tahini dressing. 448 00:20:16,940 --> 00:20:19,140 And I'm just going to fry off some pine nuts 449 00:20:19,140 --> 00:20:22,300 with a ghee kind of dressing as a crunch element. 450 00:20:22,300 --> 00:20:25,220 So, I'm just trying to balance the flavours at the moment. 451 00:20:25,220 --> 00:20:26,980 My eggplants are... 452 00:20:29,900 --> 00:20:31,260 One second. 453 00:20:32,380 --> 00:20:34,300 Ah, Jesus. 454 00:20:34,300 --> 00:20:36,860 I can... I can... I can smell. 455 00:20:36,860 --> 00:20:38,860 CASPER: Something's burning. 456 00:20:38,860 --> 00:20:41,260 Oh, dear Lord. 457 00:20:41,260 --> 00:20:43,980 It's just taken too much colour on top. 458 00:20:45,500 --> 00:20:48,220 The colour on these eggplants is worrying me 459 00:20:48,220 --> 00:20:49,700 'cause they haven't been in long enough 460 00:20:49,700 --> 00:20:51,220 for that rice to cook. 461 00:20:51,220 --> 00:20:52,820 I have to turn that oven down. 462 00:20:52,820 --> 00:20:53,860 Oh! 463 00:20:53,860 --> 00:20:56,620 It's a tricky balance to get right. Um... 464 00:20:57,620 --> 00:20:59,700 So, I'm just going to pop it back in the oven 465 00:20:59,700 --> 00:21:00,820 and cross my fingers. 466 00:21:00,820 --> 00:21:02,180 (SIGHS) 467 00:21:03,460 --> 00:21:04,980 Ah, Jesus. 468 00:21:12,740 --> 00:21:14,780 Do not take your foot off the gas. 469 00:21:14,780 --> 00:21:17,180 You have 15 minutes to go! 470 00:21:17,180 --> 00:21:18,540 (CHEERING AND APPLAUSE) ALYONA: Go, guys! 471 00:21:18,540 --> 00:21:20,580 GRACE: Come on! Keep pushing. 472 00:21:25,340 --> 00:21:27,140 Things are looking alright. 473 00:21:27,140 --> 00:21:30,140 That's the basil-ricotta filling. 474 00:21:30,140 --> 00:21:32,020 I'm pretty happy with the texture of my pasta dough. 475 00:21:32,020 --> 00:21:33,620 Vinnie, when are you starting your sauce? 476 00:21:33,620 --> 00:21:35,540 It's in the oven. Oh, OK. Phew! 477 00:21:35,540 --> 00:21:37,060 (LAUGHS) 478 00:21:37,060 --> 00:21:38,740 I hope this dish saves me from elimination. 479 00:21:38,740 --> 00:21:40,900 My nonna would be very, very angry at me 480 00:21:40,900 --> 00:21:43,020 that I go home on a tomato challenge and I've made pasta. 481 00:21:43,020 --> 00:21:44,820 She'd be like, "Are you for real?" 482 00:21:44,820 --> 00:21:47,660 PETRO: So I've got most of my elements done 483 00:21:47,660 --> 00:21:50,300 for my Lebanese loaded-eggplant dip. 484 00:21:50,300 --> 00:21:51,740 Now it's really just the flatbread. 485 00:21:51,740 --> 00:21:53,020 What is that? 486 00:21:53,020 --> 00:21:54,980 I'm just frying some pita chips. 487 00:21:54,980 --> 00:21:56,660 Pita chips? Yeah. 488 00:21:56,660 --> 00:21:58,220 Oh, hell, yeah! ALYONA: Yes! 489 00:22:00,820 --> 00:22:02,380 LUCY: I feel OK. 490 00:22:02,380 --> 00:22:03,500 My pressure cooker is done 491 00:22:03,500 --> 00:22:06,420 with my beef and lemongrass soup, 492 00:22:06,420 --> 00:22:07,820 which I'm just gonna put on the stove 493 00:22:07,820 --> 00:22:10,380 and start balancing those flavours. 494 00:22:10,380 --> 00:22:12,060 Today, is all about that lemongrass, 495 00:22:12,060 --> 00:22:14,380 so I really want to make sure that's shining through. 496 00:22:14,380 --> 00:22:16,220 OLAOLU: I have my corn salsa, 497 00:22:16,220 --> 00:22:19,020 and my quesadilla filling is in the pan. 498 00:22:19,020 --> 00:22:21,980 Hitting the brief is authentic Mexican, 499 00:22:21,980 --> 00:22:23,340 has corn and tastes good, 500 00:22:23,340 --> 00:22:25,500 so I want to make sure I get that right. 501 00:22:29,420 --> 00:22:31,740 I'm having such a good time today. 502 00:22:31,740 --> 00:22:35,060 Like, this is food that I love to cook. 503 00:22:35,060 --> 00:22:37,660 Mexican flavours and just, like, beautiful corn. 504 00:22:37,660 --> 00:22:39,060 Think I've got corn in my tooth. 505 00:22:39,060 --> 00:22:40,540 The corn sauce is tasting good. 506 00:22:40,540 --> 00:22:41,820 I'm just balancing it now. 507 00:22:41,820 --> 00:22:44,100 And I want to get it, like, super-duper smooth, 508 00:22:44,100 --> 00:22:46,100 so I'll pass it through a sieve. 509 00:22:46,100 --> 00:22:48,780 I need to get my scallops cooked, and then I just need 510 00:22:48,780 --> 00:22:50,980 to, like, give my chilli salsa macha just a bit of love. 511 00:22:50,980 --> 00:22:53,020 And then I think we're good. 512 00:22:53,020 --> 00:22:54,900 Salsa macha is something that I came across 513 00:22:54,900 --> 00:22:55,980 in my travels in Mexico, 514 00:22:55,980 --> 00:22:58,180 and I am obsessed with it. 515 00:22:58,180 --> 00:23:00,980 It's got, like, peanuts and Mexican chilli. 516 00:23:00,980 --> 00:23:02,420 It's so good. 517 00:23:02,420 --> 00:23:04,220 I don't even just put it on my Mexican dishes. 518 00:23:04,220 --> 00:23:06,260 I put it in, like, nearly everything. 519 00:23:06,260 --> 00:23:07,980 Like, poke bowl, add some salsa macha. 520 00:23:07,980 --> 00:23:10,380 Dumplings, add some salsa macha. It's unreal. 521 00:23:11,580 --> 00:23:13,260 Moment of truth. 522 00:23:16,780 --> 00:23:17,940 (COUGHS) 523 00:23:20,220 --> 00:23:21,380 Yeah. Like... 524 00:23:22,620 --> 00:23:23,860 Oh! 525 00:23:23,860 --> 00:23:25,180 (CHUCKLES) 526 00:23:26,220 --> 00:23:28,140 Oh, wow. You did buckwheat? Yeah, yeah, yeah. 527 00:23:28,140 --> 00:23:29,220 Yeah, I did buckwheat soba. 528 00:23:29,220 --> 00:23:30,620 Can I have one? Yeah, sure. 529 00:23:30,620 --> 00:23:32,380 I think they're pretty bounce. 530 00:23:36,340 --> 00:23:38,940 I am making my Japanese dish for jibu-ni, 531 00:23:38,940 --> 00:23:41,020 and I'm going to hero miso. 532 00:23:41,020 --> 00:23:43,380 So, the broth is very ducky at the moment, 533 00:23:43,380 --> 00:23:47,180 so I've just added it to the dashi, made from bonito. 534 00:23:47,180 --> 00:23:49,020 And now I just have to do a lot of seasoning 535 00:23:49,020 --> 00:23:50,980 and then add in the miso. 536 00:23:50,980 --> 00:23:54,580 I am trying to season this broth to perfection 537 00:23:54,580 --> 00:23:56,580 because I have this black apron on. 538 00:23:56,580 --> 00:23:58,260 Go, Em! Nice work, Em. 539 00:23:58,260 --> 00:23:59,860 Miso happy! (CLAPS) 540 00:23:59,860 --> 00:24:01,540 And I'm spooning tablespoons, 541 00:24:01,540 --> 00:24:05,260 and slowly incorporating my miso into my combined stock. 542 00:24:06,460 --> 00:24:07,860 I really need to make sure 543 00:24:07,860 --> 00:24:11,180 that this broth delivers them to Japan. 544 00:24:13,660 --> 00:24:15,100 Bring it together. 545 00:24:15,100 --> 00:24:16,740 Ten minutes to go! 546 00:24:16,740 --> 00:24:19,500 (CHEERING AND APPLAUSE) GRACE: Push, guys! 547 00:24:19,500 --> 00:24:21,620 CASPER: Let's go, guys! Let's go, guys! 548 00:24:21,620 --> 00:24:23,500 Let's go guys! Faster! 549 00:24:24,940 --> 00:24:28,740 ALYONA: You've got this. Yeah, Oalalu! Woo! 550 00:24:28,740 --> 00:24:30,940 Keep tasting everything, guys. 551 00:24:36,700 --> 00:24:38,420 LYDIA: It's not quite there yet. 552 00:24:38,420 --> 00:24:40,620 I'm at the mercy of the rice grain again. 553 00:24:40,620 --> 00:24:41,740 (CHUCKLES) 554 00:24:43,740 --> 00:24:45,540 KANIKA: How much time do we have? 555 00:24:45,540 --> 00:24:47,060 Not long. 556 00:24:47,060 --> 00:24:49,580 I look up at the clock, and I'm like, "Oh, my God." 557 00:24:49,580 --> 00:24:51,100 I've lost the track of time. 558 00:24:51,100 --> 00:24:53,660 I just need to roll my tortillas 559 00:24:53,660 --> 00:24:57,460 and just need to fry my prawns in the sauce. 560 00:24:57,460 --> 00:25:00,580 I've got my prawns marinated for my prawn tacos 561 00:25:00,580 --> 00:25:01,980 with corn three ways. 562 00:25:01,980 --> 00:25:04,460 I've got my fresh salsa. 563 00:25:04,460 --> 00:25:05,940 I've got my smoked salsa. 564 00:25:06,940 --> 00:25:09,220 And I've got my marinated onions. 565 00:25:11,700 --> 00:25:14,340 But I haven't even started my tortillas. 566 00:25:16,940 --> 00:25:19,100 And I start rolling my tortillas. 567 00:25:24,340 --> 00:25:27,220 Oh, my God, it's not coming together. 568 00:25:27,220 --> 00:25:28,660 It's not working. 569 00:25:30,140 --> 00:25:31,180 Oh, my God. 570 00:25:33,900 --> 00:25:36,460 Oh, no. No. No. 571 00:25:36,460 --> 00:25:39,860 OK, guys, five minutes to go! 572 00:25:39,860 --> 00:25:41,780 Home stretch, everybody! Push it, push it! 573 00:25:41,780 --> 00:25:42,900 Come on. 574 00:25:42,900 --> 00:25:45,260 KANIKA: I've started to really panic. 575 00:25:45,260 --> 00:25:47,180 I can't serve a taco without a taco. 576 00:25:49,940 --> 00:25:51,740 It's not... 577 00:25:51,740 --> 00:25:53,300 It's not coming together. 578 00:25:54,340 --> 00:25:55,460 Oh. 579 00:25:56,780 --> 00:25:58,420 Oh, no. You got this, Kanika. Breathe. 580 00:25:58,420 --> 00:26:00,100 Let's go, Kanika. Breathe. 581 00:26:01,260 --> 00:26:04,020 I'm gone, I'm gone, I'm gone, I'm gone. 582 00:26:04,020 --> 00:26:05,180 I'm gone. 583 00:26:14,100 --> 00:26:15,860 Now is not the time for doubt. 584 00:26:15,860 --> 00:26:17,820 You've only got three minutes to go! 585 00:26:17,820 --> 00:26:20,420 GRACE: Three minutes, guys. Come on. 586 00:26:20,420 --> 00:26:22,380 Push, guys, push! 587 00:26:22,380 --> 00:26:25,780 MIIN: Get it on the plate! Get it on the plate! 588 00:26:25,780 --> 00:26:28,020 (GASPS) They look beautiful, Pat. 589 00:26:28,020 --> 00:26:29,860 (LAUGHS) 590 00:26:29,860 --> 00:26:31,060 PAT: I believe I have celebrated 591 00:26:31,060 --> 00:26:33,100 the main component of the dish, today being tomatoes. 592 00:26:33,100 --> 00:26:35,820 I've got the beautiful dressed tomatoes on the plate. 593 00:26:37,060 --> 00:26:39,420 But the big moment will be when the tomato water 594 00:26:39,420 --> 00:26:40,860 is poured onto the tortellini. 595 00:26:40,860 --> 00:26:42,340 Yeah, I'm really happy. 596 00:26:42,340 --> 00:26:44,220 I've just got to bring it together. 597 00:26:44,220 --> 00:26:45,500 When the judges taste my dish, 598 00:26:45,500 --> 00:26:47,860 I'm really hoping that they get that beautiful, 599 00:26:47,860 --> 00:26:50,180 fresh, vibrant tomato flavour. 600 00:26:50,180 --> 00:26:51,780 It's sweet and tangy. 601 00:26:51,780 --> 00:26:53,940 And then, as that starts to dissipate, 602 00:26:53,940 --> 00:26:56,060 they'll taste the basil, which will come through 603 00:26:56,060 --> 00:26:57,660 in the fat of the oil. 604 00:26:57,660 --> 00:26:59,420 Yeah, I think I've done enough today. 605 00:27:02,620 --> 00:27:04,820 JACKIE: Japanese cakes are traditionally very beautiful. 606 00:27:04,820 --> 00:27:06,660 CASPER: Oh, Jackie, good piping. 607 00:27:06,660 --> 00:27:10,220 I'm piping the cake, alternating between the miso cream 608 00:27:10,220 --> 00:27:11,660 and the pumpkin cream, 609 00:27:11,660 --> 00:27:14,460 and adding dots of the umeboshi jam as well. 610 00:27:14,460 --> 00:27:16,620 ALYONA: Jackie, that looks amazing. 611 00:27:16,620 --> 00:27:18,740 I've chosen not to play my pin today. 612 00:27:19,980 --> 00:27:22,020 I know that my spot in the competition 613 00:27:22,020 --> 00:27:24,780 and everything is riding on this cake, 614 00:27:24,780 --> 00:27:27,140 but this is the vision that I had for the cake... 615 00:27:27,140 --> 00:27:28,460 Oh, my gosh. 616 00:27:28,460 --> 00:27:30,260 ..and so I hope the judges love it. 617 00:27:33,260 --> 00:27:34,860 LYDIA: OK. 618 00:27:34,860 --> 00:27:36,580 Pull you out. 619 00:27:36,580 --> 00:27:38,020 My biggest concern was whether 620 00:27:38,020 --> 00:27:40,100 the rice is going to cook in time, 621 00:27:40,100 --> 00:27:43,100 so I've cooked it for as long as possible. 622 00:27:43,100 --> 00:27:44,780 Just the top bits are crispy, 623 00:27:44,780 --> 00:27:47,700 so I'm just scraping off the top bits. 624 00:27:47,700 --> 00:27:50,340 I scrape the charred top off, 625 00:27:50,340 --> 00:27:53,300 just to reveal the more tender stuffing inside. 626 00:27:53,300 --> 00:27:56,180 And the tahini yoghurt dressing. 627 00:27:56,180 --> 00:27:58,100 OK, I think I'm happy. 628 00:27:58,100 --> 00:27:59,220 Pine nuts. 629 00:27:59,220 --> 00:28:00,460 Oh, my God. 630 00:28:00,460 --> 00:28:02,620 That eggplant is front and centre on the plate, 631 00:28:02,620 --> 00:28:04,820 with the lamb and rice stuffing. 632 00:28:04,820 --> 00:28:07,620 I just really need it to be cooked perfectly. 633 00:28:11,820 --> 00:28:13,980 30 seconds left to go! 634 00:28:13,980 --> 00:28:16,140 (CHEERING AND APPLAUSE) 30 seconds, guys. Come on! 635 00:28:16,140 --> 00:28:17,420 You've got this! 636 00:28:17,420 --> 00:28:18,940 Push, push! 637 00:28:18,940 --> 00:28:20,940 Get it on the plate, guys! 638 00:28:20,940 --> 00:28:22,700 Oh, my God. You've got this, Kanika. 639 00:28:22,700 --> 00:28:24,980 I don't have... You've got this Kanika. 640 00:28:24,980 --> 00:28:27,300 Get it on the plate. I don't have my tortillas. 641 00:28:29,780 --> 00:28:32,700 I wanted to do prawn tacos with corn three ways. 642 00:28:32,700 --> 00:28:33,820 Oh, my God. 643 00:28:33,820 --> 00:28:37,340 I've got two types of corns, crispy and fresh, 644 00:28:37,340 --> 00:28:38,860 and I've got prawns. 645 00:28:40,540 --> 00:28:41,860 I feel devastated. 646 00:28:41,860 --> 00:28:44,780 I know not having a tortilla on the plate 647 00:28:44,780 --> 00:28:46,460 might put me in the risk. 648 00:28:48,900 --> 00:28:51,980 We are all said and done, in ten... 649 00:28:51,980 --> 00:28:54,220 JUDGES: Nine, eight, 650 00:28:54,220 --> 00:28:57,380 seven, six, five, 651 00:28:57,380 --> 00:29:00,460 four, three, two, 652 00:29:00,460 --> 00:29:02,380 one! That is it! 653 00:29:02,380 --> 00:29:05,260 (CHEERING AND APPLAUSE) Great work, everyone. 654 00:29:05,260 --> 00:29:06,860 Nice work, guys! 655 00:29:10,300 --> 00:29:12,220 LUKE: Oh, you did amazing. 656 00:29:12,220 --> 00:29:13,700 Well done. Well done. 657 00:29:15,140 --> 00:29:16,340 Ooh-ah! 658 00:29:16,340 --> 00:29:17,660 (EXHALES HEAVILY) 659 00:29:23,940 --> 00:29:25,220 SOFIA: You chose a cuisine, 660 00:29:25,220 --> 00:29:27,820 and we gave you the ingredient you had to feature. 661 00:29:28,860 --> 00:29:31,500 On the line is your spot in the competition. 662 00:29:33,060 --> 00:29:35,660 The first dish we'd like to taste belongs to... 663 00:29:38,380 --> 00:29:39,620 ..Annabel. 664 00:29:39,620 --> 00:29:40,860 (CHEERING AND APPLAUSE) 665 00:29:49,140 --> 00:29:50,900 Annabel, you had to cook Mexican. 666 00:29:50,900 --> 00:29:52,940 You had to feature corn. What have you made? 667 00:29:54,140 --> 00:29:55,740 I have made some seared scallops... 668 00:29:57,180 --> 00:29:59,340 ..with a corn butter 669 00:29:59,340 --> 00:30:01,300 and a salsa macha. 670 00:30:02,660 --> 00:30:03,860 They look epic. Oh, yeah. 671 00:30:03,860 --> 00:30:05,060 They look amazing. Do they? 672 00:30:05,060 --> 00:30:06,700 They look really, really cool. Thank you. 673 00:30:06,700 --> 00:30:07,700 But... 674 00:30:09,220 --> 00:30:11,500 ..three was a very interesting choice. 675 00:30:12,620 --> 00:30:14,180 Oh, true! 676 00:30:30,580 --> 00:30:32,020 Dammit, I wish I had a full one. 677 00:30:32,020 --> 00:30:34,220 Yeah. Or a full seven. 678 00:30:35,620 --> 00:30:37,180 Absolute belter. 679 00:30:38,940 --> 00:30:40,380 You know, that salsa macha, 680 00:30:40,380 --> 00:30:43,780 it's got a beautiful background of smokiness 681 00:30:43,780 --> 00:30:45,860 from that chipotle powder. 682 00:30:45,860 --> 00:30:48,140 The cook on the scallop - ripping. 683 00:30:48,140 --> 00:30:50,700 That lovely corn - that's the thing. 684 00:30:50,700 --> 00:30:52,700 Because the corn and the salsa macha just 685 00:30:52,700 --> 00:30:54,980 play so well against each other. 686 00:30:54,980 --> 00:30:56,420 And then you brighten it up 687 00:30:56,420 --> 00:30:58,060 with a squeeze of lime and some coriander. 688 00:30:59,100 --> 00:31:01,260 Thoughtful, thoughtful cooking - 689 00:31:01,260 --> 00:31:03,060 that'll get you a long way in this competition. 690 00:31:03,060 --> 00:31:04,580 Thank you. 691 00:31:04,580 --> 00:31:07,580 I am so intrigued by the flavours you've used, 692 00:31:07,580 --> 00:31:10,620 because there is just something going on 693 00:31:10,620 --> 00:31:13,740 with the use of the corn and the chillies 694 00:31:13,740 --> 00:31:15,180 and the scallops. 695 00:31:16,740 --> 00:31:18,140 I don't know, there's just 696 00:31:18,140 --> 00:31:19,980 something that's alchemy going on there. 697 00:31:20,980 --> 00:31:22,780 I don't care what you've done. 698 00:31:22,780 --> 00:31:24,580 It's just bloody delicious. (CHUCKLES) 699 00:31:24,580 --> 00:31:26,060 Thank you. Thanks, guys. 700 00:31:26,060 --> 00:31:28,060 (CHEERING AND APPLAUSE) 701 00:31:29,140 --> 00:31:31,260 PETRO: You are a force. Oh, my God. 702 00:31:31,260 --> 00:31:32,820 Well done. Well done. 703 00:31:32,820 --> 00:31:33,900 Thank you. 704 00:31:33,900 --> 00:31:36,700 Next dish we'd like to taste belongs to Pat. 705 00:31:36,700 --> 00:31:37,940 (CHEERING AND APPLAUSE) 706 00:31:42,020 --> 00:31:43,340 Oh, pretty! Ooh. 707 00:31:44,700 --> 00:31:46,380 Oh, wow, the colour! 708 00:31:46,380 --> 00:31:47,660 Oh, my Lord. 709 00:31:48,700 --> 00:31:50,180 G'day, Pat. Hey, mate. 710 00:31:50,180 --> 00:31:51,540 How are you? Good. 711 00:31:51,540 --> 00:31:53,380 Um, Italian, obviously. Yes. 712 00:31:53,380 --> 00:31:54,540 What did you go with? 713 00:31:55,620 --> 00:31:58,260 So, I've gone with tortellini, 714 00:31:58,260 --> 00:32:00,380 which is filled with cavolo nero, pine nuts 715 00:32:00,380 --> 00:32:01,580 and ricotta. 716 00:32:02,660 --> 00:32:06,540 I've got a tomato water and a basil oil. 717 00:32:06,540 --> 00:32:08,620 Nice. Very fancy! 718 00:32:08,620 --> 00:32:09,740 (CHUCKLES) 719 00:32:09,740 --> 00:32:12,340 That looks an absolute picture, Pat. 720 00:32:31,500 --> 00:32:32,620 JEANÐCHRISTOPHE: Pat... 721 00:32:33,780 --> 00:32:36,340 ..this is an amazing job. 722 00:32:36,340 --> 00:32:38,020 Thank you. 723 00:32:38,020 --> 00:32:41,140 To turn tomatoes to a liquid, 724 00:32:41,140 --> 00:32:44,340 a consomme, who is so clear - 725 00:32:44,340 --> 00:32:46,300 well done. 726 00:32:46,300 --> 00:32:50,740 The transparency, the clarity of your liquid is just perfect. 727 00:32:50,740 --> 00:32:52,980 It's sweet. It's well-seasoned. 728 00:32:52,980 --> 00:32:57,060 Tastes so impeccably lovely. 729 00:32:57,060 --> 00:32:58,540 There's so much technique in that. 730 00:32:58,540 --> 00:32:59,820 It's your pasta work. 731 00:32:59,820 --> 00:33:02,820 It's the clarity and the flavour of that consomme. It's your oil. 732 00:33:02,820 --> 00:33:05,620 And for me, it's also those little peeled tomatoes. 733 00:33:05,620 --> 00:33:06,740 I just love them. 734 00:33:06,740 --> 00:33:09,740 They were so supple and kind of floral, 735 00:33:09,740 --> 00:33:11,060 and they just, you know, 736 00:33:11,060 --> 00:33:12,820 added a whole new dimension to that dish for me. 737 00:33:12,820 --> 00:33:14,180 Thanks, guys. ANDY: Well done. 738 00:33:14,180 --> 00:33:16,020 (CHEERING AND APPLAUSE) 739 00:33:17,940 --> 00:33:20,420 Ah, he deserved that. That is so yum. 740 00:33:20,420 --> 00:33:22,380 Smashed it, mate. Well done. Thank you. 741 00:33:22,380 --> 00:33:24,060 Petro. 742 00:33:24,060 --> 00:33:25,300 (CHEERING AND APPLAUSE) 743 00:33:27,260 --> 00:33:28,980 You had to feature eggplant because you chose Lebanon. 744 00:33:28,980 --> 00:33:32,580 PETRO: I've made a loaded Lebanese dip platter. 745 00:33:33,620 --> 00:33:36,380 For me, Lebanese really does shine with texture, 746 00:33:36,380 --> 00:33:37,700 colour and flavour. 747 00:33:37,700 --> 00:33:40,340 And the bread, mate?! The bread is absolutely ripping. 748 00:33:40,340 --> 00:33:41,700 Thank you so much. 749 00:33:41,700 --> 00:33:44,500 Dot. Today I've made a ricotta, 750 00:33:44,500 --> 00:33:47,420 spinach, and basil agnolotti 751 00:33:47,420 --> 00:33:50,860 with an nduja and tomato sauce. 752 00:33:51,980 --> 00:33:54,780 The tomatoes shows very well in your dish, 753 00:33:54,780 --> 00:33:56,060 which is quite special. 754 00:33:56,060 --> 00:33:58,860 I love your little pinch parcel of pasta, stuffed 755 00:33:58,860 --> 00:34:01,420 with this ricotta, spinach. 756 00:34:01,420 --> 00:34:03,140 I can't fault it. 757 00:34:04,460 --> 00:34:06,460 Aaron. 758 00:34:06,460 --> 00:34:09,940 AARON: So I've made a crispy lemongrass chicken thigh. 759 00:34:12,060 --> 00:34:14,660 Aaron, for me, the chicken is cooked perfectly. 760 00:34:14,660 --> 00:34:16,900 The sauce is so beautifully balanced, 761 00:34:16,900 --> 00:34:18,780 and it does make me think of Vietnam, for sure. 762 00:34:18,780 --> 00:34:20,260 Thank you. 763 00:34:20,260 --> 00:34:21,740 Vinnie Gibaldi. 764 00:34:21,740 --> 00:34:23,300 (CHEERING AND APPLAUSE) 765 00:34:23,300 --> 00:34:25,500 VINNIE: I've made a ricotta and basil ravioli 766 00:34:25,500 --> 00:34:29,020 with a roasted cherry tomato sauce. 767 00:34:32,580 --> 00:34:34,020 Vinnie... 768 00:34:35,780 --> 00:34:37,300 ..you're not going back home tonight. 769 00:34:39,700 --> 00:34:43,500 It is de-li-ciousss! 770 00:34:43,500 --> 00:34:45,020 Thank you. 771 00:34:45,020 --> 00:34:47,900 Yeah, that sauce - just want to rub it on myself. 772 00:34:47,900 --> 00:34:49,700 (POH GASPS) (LAUGHTER) 773 00:34:51,900 --> 00:34:54,100 Lydia, we'd love to taste your dish next. 774 00:34:54,100 --> 00:34:55,340 (CHEERING AND APPLAUSE) 775 00:34:56,860 --> 00:34:58,500 I look at my dish, and... (SIGHS) 776 00:34:58,500 --> 00:35:01,140 I know this dish tastes good... 777 00:35:02,900 --> 00:35:05,940 ..but just listening to all that positive feedback, 778 00:35:05,940 --> 00:35:07,180 I'm worried. 779 00:35:08,340 --> 00:35:11,500 I really need the rice and the eggplant 780 00:35:11,500 --> 00:35:13,540 to be perfectly cooked. 781 00:35:13,540 --> 00:35:15,220 I'm freaking out. 782 00:35:24,900 --> 00:35:28,140 You chose Lebanon, and you got eggplant, 783 00:35:28,140 --> 00:35:29,380 so tell us what you've made. 784 00:35:29,380 --> 00:35:31,460 I stuffed the eggplant... Mm-hm. 785 00:35:32,540 --> 00:35:34,980 ..with some lamb and rice mixture... 786 00:35:36,140 --> 00:35:38,940 ..tahini yoghurt sauce for brightness, 787 00:35:38,940 --> 00:35:42,780 and the pine nuts cooked in the ghee. 788 00:35:42,780 --> 00:35:44,300 Lydia, that looks stunning. 789 00:35:44,300 --> 00:35:45,980 Yeah, it's like a real face-planter. 790 00:35:45,980 --> 00:35:47,380 Yeah. Just want to... 791 00:36:04,740 --> 00:36:05,900 Lydia... 792 00:36:07,380 --> 00:36:09,140 ..this is magnificent. 793 00:36:10,620 --> 00:36:12,860 You cooked the eggplant beautifully. 794 00:36:12,860 --> 00:36:15,100 You've taken us to Lebanon, for sure. 795 00:36:15,100 --> 00:36:17,620 The thing that I love the most on this dish 796 00:36:17,620 --> 00:36:20,140 is those pine nuts in the ghee 797 00:36:20,140 --> 00:36:21,660 because they're so buttery, 798 00:36:21,660 --> 00:36:23,500 and then the eggplants are really silky. 799 00:36:23,500 --> 00:36:25,820 There's something about those textures 800 00:36:25,820 --> 00:36:29,340 coming together that is just so seamless. 801 00:36:29,340 --> 00:36:30,580 Well done. 802 00:36:30,580 --> 00:36:32,180 It's... It's just gorgeous. 803 00:36:32,180 --> 00:36:33,500 Thank you. 804 00:36:33,500 --> 00:36:35,420 Lydia, 805 00:36:35,420 --> 00:36:38,620 it is a fan-tas-tic dish. 806 00:36:40,620 --> 00:36:41,860 The mince... 807 00:36:43,100 --> 00:36:44,780 ..the rice, the depths. 808 00:36:46,220 --> 00:36:47,300 Thank you so much. 809 00:36:47,300 --> 00:36:49,140 Thank you. Thank you. Thank you. 810 00:36:49,140 --> 00:36:52,100 I'm not sure what your method was, but remember it. 811 00:36:52,100 --> 00:36:53,140 OK. 812 00:36:53,140 --> 00:36:55,100 Because we want to eat more food like this. 813 00:36:55,100 --> 00:36:56,980 OK. Thank you so much. ANDY: Nice one. 814 00:36:56,980 --> 00:36:59,020 JEAN-CHRISTOPHE: Well done, well done. 815 00:36:59,020 --> 00:37:00,260 (CHEERING AND APPLAUSE) 816 00:37:00,260 --> 00:37:01,580 Ah, ha, ha! 817 00:37:01,580 --> 00:37:04,260 We'd love to taste your dish next, Emily. 818 00:37:04,260 --> 00:37:06,060 (CHEERING AND APPLAUSE) 819 00:37:08,380 --> 00:37:10,060 EMILY: I'm looking down at my dish - 820 00:37:10,060 --> 00:37:12,340 it looks absolutely exquisite. 821 00:37:13,900 --> 00:37:16,300 I hope that I have made 822 00:37:16,300 --> 00:37:19,180 any jibu-ni chef in Japan proud, 823 00:37:19,180 --> 00:37:23,300 even though I did slightly modernise this with the miso. 824 00:37:23,300 --> 00:37:25,580 (GASPS) Wow! 825 00:37:28,100 --> 00:37:29,340 (WHISPERS) Shotgun. 826 00:37:29,340 --> 00:37:31,500 Obviously you chose Japan, and you got miso. 827 00:37:31,500 --> 00:37:32,940 Yes, I did. 828 00:37:34,060 --> 00:37:38,540 So, I made jibu-ni, which is kind of, like, a duck dish. 829 00:37:39,700 --> 00:37:42,020 So, the focus is usually on the broth... 830 00:37:43,500 --> 00:37:46,660 ..so I thought it would be a good way to showcase miso. 831 00:38:05,860 --> 00:38:07,100 Emily... 832 00:38:09,340 --> 00:38:12,380 ..I love everything on this plate. 833 00:38:14,020 --> 00:38:17,100 Your broth has just got so much depth to it. 834 00:38:17,100 --> 00:38:20,420 And the way you've so sensitively used that miso, 835 00:38:20,420 --> 00:38:21,580 so subtly, 836 00:38:21,580 --> 00:38:23,900 that it's got this kind of fruitiness 837 00:38:23,900 --> 00:38:26,060 that is just so lovely. 838 00:38:26,060 --> 00:38:27,860 I'm totally in Japan. 839 00:38:27,860 --> 00:38:30,420 I think you've done a brilliant job. 840 00:38:30,420 --> 00:38:33,220 Emily, these noodles are bouncier than Beyonce. 841 00:38:33,220 --> 00:38:35,260 (LAUGHTER) 842 00:38:35,260 --> 00:38:36,940 They're amazing. 843 00:38:36,940 --> 00:38:38,260 And I love that you chose 844 00:38:38,260 --> 00:38:40,740 to make them out of buckwheat as well. That is not easy. 845 00:38:41,980 --> 00:38:43,980 Far out, man - that's good cooking! 846 00:38:43,980 --> 00:38:45,540 Well done. 847 00:38:45,540 --> 00:38:47,060 (CHEERING AND APPLAUSE) 848 00:38:47,060 --> 00:38:48,660 Thank you so much. 849 00:38:53,180 --> 00:38:54,420 You smashed it. 850 00:38:54,420 --> 00:38:56,180 Next up, Kanika. 851 00:38:56,180 --> 00:38:57,420 (CHEERING AND APPLAUSE) 852 00:39:01,500 --> 00:39:03,300 I'm feeling really nervous. 853 00:39:05,980 --> 00:39:08,460 The tortillas are missing. 854 00:39:08,460 --> 00:39:10,740 I'm just hoping that all the elements 855 00:39:10,740 --> 00:39:13,660 that I've got on plate are perfect. 856 00:39:13,660 --> 00:39:16,220 Kanika, you had to cook a Mexican dish. 857 00:39:16,220 --> 00:39:17,620 You had to feature corn. 858 00:39:17,620 --> 00:39:19,140 What have you cooked? 859 00:39:19,140 --> 00:39:23,340 Today, I've made prawns with corn two ways. 860 00:39:23,340 --> 00:39:27,180 So, I did fried corns with chipotle sauce, 861 00:39:27,180 --> 00:39:29,500 and I did fresh corns. 862 00:39:29,500 --> 00:39:31,900 And there were meant to be tortillas, am I right? 863 00:39:31,900 --> 00:39:33,300 Yes. 864 00:39:34,380 --> 00:39:36,340 So, time was not your friend? Yes. 865 00:39:37,780 --> 00:39:39,660 Are you a bit worried? 866 00:39:39,660 --> 00:39:41,900 I am a little worried. 867 00:39:59,620 --> 00:40:00,860 Kanika, um... 868 00:40:02,100 --> 00:40:04,220 ..the sauce, it's interesting. 869 00:40:04,220 --> 00:40:06,180 It doesn't scream Mexican to me. 870 00:40:06,180 --> 00:40:08,300 It's quite one-note. 871 00:40:08,300 --> 00:40:10,380 And in Mexican cuisine, 872 00:40:10,380 --> 00:40:12,660 that's the last thing that sauces are. 873 00:40:12,660 --> 00:40:15,820 The two corn, for me, it just feels like there's not 874 00:40:15,820 --> 00:40:17,580 enough difference. 875 00:40:17,580 --> 00:40:19,620 I feel like you just should have focused on one 876 00:40:19,620 --> 00:40:22,740 and made it the best possible version. 877 00:40:22,740 --> 00:40:27,300 Your want to really nail this 878 00:40:27,300 --> 00:40:29,540 has forced you to do so many different elements, 879 00:40:29,540 --> 00:40:31,620 and, unfortunately, every single one of them 880 00:40:31,620 --> 00:40:32,900 has kind of suffered. 881 00:40:34,980 --> 00:40:37,540 Yeah, it's a really, really hard one, Kanika, 882 00:40:37,540 --> 00:40:39,300 because we know that you're adept 883 00:40:39,300 --> 00:40:41,060 at putting up multiple dishes... 884 00:40:43,060 --> 00:40:45,060 ..and doing all of them really well. 885 00:40:45,060 --> 00:40:46,420 We've seen that for you. 886 00:40:46,420 --> 00:40:49,700 But today the challenge was, you know, take us to Mexico. 887 00:40:49,700 --> 00:40:51,500 And you didn't get the tortillas up. 888 00:40:53,700 --> 00:40:55,060 So, we're just going to have to see 889 00:40:55,060 --> 00:40:56,380 how everybody else cooks today. 890 00:40:56,380 --> 00:40:57,940 Thank you so much. Thanks, Kanika. 891 00:40:57,940 --> 00:40:59,660 (APPLAUSE) 892 00:41:01,660 --> 00:41:03,540 I feel devastated. 893 00:41:03,540 --> 00:41:05,140 I feel like... 894 00:41:06,300 --> 00:41:07,860 .."You went too ambitious." 895 00:41:10,900 --> 00:41:12,780 Today was not a day for it. 896 00:41:14,900 --> 00:41:16,700 I just don't want to go home today. 897 00:41:18,260 --> 00:41:20,300 Next dish we'd like to taste is Olaolu. 898 00:41:20,300 --> 00:41:21,540 (CHEERING AND APPLAUSE) 899 00:41:22,540 --> 00:41:24,860 You picked Mexico, with corn as the ingredient. 900 00:41:24,860 --> 00:41:25,980 And what have you made? 901 00:41:25,980 --> 00:41:28,860 OLAOLU: I've made some beef quesadillas 902 00:41:28,860 --> 00:41:30,780 with a charred-corn herby salsa. 903 00:41:32,860 --> 00:41:37,260 Olaolu, I wouldn't say it is, like, overwhelmingly Mexican. 904 00:41:37,260 --> 00:41:41,460 The corn is, for me, where this dish falls down. 905 00:41:41,460 --> 00:41:45,220 It's overcooked, so it's become, like, really chewy. 906 00:41:45,220 --> 00:41:48,620 It's lost that kind of brightness, sweetness. 907 00:41:48,620 --> 00:41:50,540 Thank you. 908 00:41:50,540 --> 00:41:52,580 Time to call down Jack. 909 00:41:52,580 --> 00:41:54,740 You've chosen Italian. 910 00:41:54,740 --> 00:41:57,540 You featured tomatoes. 911 00:41:57,540 --> 00:41:59,580 JACK: So, I've done a seafood spaghetti, 912 00:41:59,580 --> 00:42:01,140 and just a pipi and mussel sauce. 913 00:42:02,860 --> 00:42:06,860 JEAN-CHRISTOPHE: Your dish is very well executed. 914 00:42:06,860 --> 00:42:08,420 Now, the tomato... 915 00:42:09,380 --> 00:42:11,100 ..they're not dominant in your dish. 916 00:42:11,100 --> 00:42:12,460 OK. No worries. 917 00:42:12,460 --> 00:42:13,660 Lucy, you're next. 918 00:42:15,020 --> 00:42:16,580 So, Lucy, you picked Vietnam. 919 00:42:16,580 --> 00:42:18,500 What have you made? 920 00:42:18,500 --> 00:42:20,700 LUCY: I've made a beef and lemongrass 921 00:42:20,700 --> 00:42:21,900 Vietnamese noodle soup. 922 00:42:24,980 --> 00:42:28,260 Lucy, the broth is absolutely delicious. 923 00:42:29,700 --> 00:42:32,700 The lemongrass is there, but it is so subtle. 924 00:42:34,260 --> 00:42:36,580 Take us to Mexico, Hannah. 925 00:42:36,580 --> 00:42:39,940 I made you pork and corn taco 926 00:42:39,940 --> 00:42:41,940 with a crema. 927 00:42:43,860 --> 00:42:45,060 SOFIA: I think your tortillas are great. 928 00:42:45,060 --> 00:42:46,900 Your meat's got some nice flavour to it, the pork, 929 00:42:46,900 --> 00:42:49,500 but the thing that I'm missing to take me to Mexico here 930 00:42:49,500 --> 00:42:50,820 is some heat. 931 00:42:52,140 --> 00:42:53,140 Luke. 932 00:42:54,220 --> 00:42:55,980 Picked Mexico. 933 00:42:55,980 --> 00:43:00,100 LUKE: I did birria tacos with a corn salsa. 934 00:43:02,860 --> 00:43:05,860 Birria - I thought the filling was delicious. 935 00:43:05,860 --> 00:43:07,820 You know, I love that braised short rib. 936 00:43:07,820 --> 00:43:10,980 The corn and pineapple salsa - loved. 937 00:43:10,980 --> 00:43:12,500 I just think you could have probably gone 938 00:43:12,500 --> 00:43:14,100 a little bit heavier on the corn, 939 00:43:14,100 --> 00:43:15,900 just because that's what we're trying to feature today. 940 00:43:15,900 --> 00:43:18,420 But I did like the combo of the pineapple corn. 941 00:43:18,420 --> 00:43:20,780 OK, next one, Jackie, please. 942 00:43:20,780 --> 00:43:22,860 (CHEERING AND APPLAUSE) 943 00:43:22,860 --> 00:43:25,540 JACKIE: I'm feeling good. I'm glad I backed myself today, 944 00:43:25,540 --> 00:43:28,140 and I didn't play the pin. 945 00:43:28,140 --> 00:43:29,740 This is the vision that I had for the cake, 946 00:43:29,740 --> 00:43:32,500 and I hope the judges love it. 947 00:43:32,500 --> 00:43:34,460 Pretty. 948 00:43:34,460 --> 00:43:38,340 Jackie, you've chosen Japan, 949 00:43:38,340 --> 00:43:41,540 and your feature ingredient was miso. 950 00:43:41,540 --> 00:43:43,260 What have you made? 951 00:43:43,260 --> 00:43:46,180 Today, I've made a miso and pumpkin cake. 952 00:43:48,740 --> 00:43:50,860 Is this dish good enough 953 00:43:50,860 --> 00:43:52,540 to keep your spot in the competition? 954 00:43:53,820 --> 00:43:56,540 Yeah, I hope so. Let's find out. 955 00:43:58,740 --> 00:44:00,020 SOFIA: Come on, guys. 956 00:44:20,620 --> 00:44:22,260 Jackie... 957 00:44:26,140 --> 00:44:27,980 ..I'm afraid to say, but I think 958 00:44:27,980 --> 00:44:30,180 you should have played your pin today. 959 00:44:43,820 --> 00:44:45,260 Jackie... 960 00:44:46,300 --> 00:44:48,020 ..I'm afraid to say, but I think 961 00:44:48,020 --> 00:44:50,900 you should have played your pin today. 962 00:44:52,740 --> 00:44:56,540 What I like about your dish is the gel on the top. 963 00:44:56,540 --> 00:44:58,060 Say the name again. Umeboshi. 964 00:44:58,060 --> 00:45:00,740 That's right. That's fabulous. 965 00:45:02,460 --> 00:45:05,100 But because the cake is so sweet, 966 00:45:05,100 --> 00:45:07,700 I can't get, really, of the miso effect. 967 00:45:08,740 --> 00:45:10,220 And I think your pumpkin 968 00:45:10,220 --> 00:45:12,700 is not really getting on with the cream. 969 00:45:14,980 --> 00:45:17,300 So, basically speaking, 970 00:45:17,300 --> 00:45:19,220 do I like it? 971 00:45:19,220 --> 00:45:20,540 No. 972 00:45:23,820 --> 00:45:26,220 Jackie, I think you started off with a really good idea, 973 00:45:26,220 --> 00:45:28,300 and you might have gotten a little bit transfixed by it. 974 00:45:28,300 --> 00:45:29,700 Yeah. 975 00:45:30,980 --> 00:45:35,100 The actual sponge itself, I think, is fluffy and light. 976 00:45:36,820 --> 00:45:39,900 But the...the miso cream is...is a problem. 977 00:45:41,380 --> 00:45:43,580 It's...it's actually not that miso-y. 978 00:45:44,660 --> 00:45:47,380 Mate, I must have had a totally different cake. 979 00:45:49,380 --> 00:45:50,580 I got so much miso. 980 00:45:50,580 --> 00:45:52,700 So it's so strange that... 981 00:45:52,700 --> 00:45:56,260 'Cause I was like, "Wow, this is, like, so salty." 982 00:45:56,260 --> 00:45:58,500 Must have just been the construction of the cake 983 00:45:58,500 --> 00:46:00,500 because I got the miso half, you got the pumpkin half. 984 00:46:00,500 --> 00:46:02,380 Yeah. You could be vulnerable today, 985 00:46:02,380 --> 00:46:04,180 Jackie, with this one. Yeah. 986 00:46:04,180 --> 00:46:05,980 No, thank you for the feedback. 987 00:46:05,980 --> 00:46:07,900 Thanks, Jackie. Thank you. 988 00:46:07,900 --> 00:46:09,020 I'm pretty disappointed. 989 00:46:10,260 --> 00:46:12,580 I really want to back myself, 990 00:46:12,580 --> 00:46:16,660 and I think it just didn't quite get to where I wanted it to be. 991 00:46:17,900 --> 00:46:18,980 I'm definitely worried 992 00:46:18,980 --> 00:46:21,100 that I could be the one going home today. 993 00:46:21,100 --> 00:46:23,340 And, yeah, I... 994 00:46:23,340 --> 00:46:24,980 Yeah, I don't know where I stand. 995 00:46:30,020 --> 00:46:33,820 Today, we asked you to take us on a trip around the world, 996 00:46:33,820 --> 00:46:36,140 and feature a defining ingredient 997 00:46:36,140 --> 00:46:38,220 from one of five countries. 998 00:46:39,340 --> 00:46:40,980 Let's start with the positives. 999 00:46:42,500 --> 00:46:45,300 Four dishes truly transported us. 1000 00:46:47,140 --> 00:46:48,820 And those dishes were cooked by... 1001 00:46:50,100 --> 00:46:52,140 ..Emily... (CHEERING AND APPLAUSE) 1002 00:46:55,580 --> 00:46:57,220 ..Annabel... 1003 00:46:57,220 --> 00:46:58,860 (CHEERING AND APPLAUSE) 1004 00:47:00,700 --> 00:47:02,420 ..Lydia... 1005 00:47:02,420 --> 00:47:04,220 (CHEERING AND APPLAUSE) 1006 00:47:06,060 --> 00:47:08,260 ..and Pat. 1007 00:47:08,260 --> 00:47:09,900 (CHEERING AND APPLAUSE) 1008 00:47:13,500 --> 00:47:16,340 All four of your dishes were worth travelling for. 1009 00:47:16,340 --> 00:47:18,540 Congratulations. You're not going anywhere. 1010 00:47:20,260 --> 00:47:21,980 Impressive dishes aside, 1011 00:47:21,980 --> 00:47:23,660 it's an elimination day. 1012 00:47:29,620 --> 00:47:31,980 If I call your name, please step forward. 1013 00:47:33,540 --> 00:47:35,020 Olaolu. 1014 00:47:35,020 --> 00:47:36,420 Sorry. 1015 00:47:40,700 --> 00:47:41,860 Kanika. 1016 00:47:48,060 --> 00:47:49,300 Jackie. 1017 00:47:55,460 --> 00:47:58,460 Ultimately, it came down to the dish 1018 00:47:58,460 --> 00:48:00,660 that had the most flaws. 1019 00:48:02,580 --> 00:48:05,060 Cook going home today is... 1020 00:48:08,860 --> 00:48:10,380 ..Kanika. 1021 00:48:16,140 --> 00:48:17,700 JEAN-CHRISTOPHE: Kanika, 1022 00:48:17,700 --> 00:48:20,700 eliminations are hard. 1023 00:48:20,700 --> 00:48:22,940 Please promise us... 1024 00:48:23,940 --> 00:48:27,940 ..that you will continue your journey after you leave. 1025 00:48:29,860 --> 00:48:31,220 I will. 1026 00:48:31,220 --> 00:48:34,500 What did you love, being here in the MasterChef kitchen? 1027 00:48:34,500 --> 00:48:36,620 Everything. 1028 00:48:36,620 --> 00:48:37,980 These people. 1029 00:48:39,660 --> 00:48:41,140 You guys. 1030 00:48:41,140 --> 00:48:42,860 Please don't give up. 1031 00:48:43,940 --> 00:48:47,380 But for now, sadly, it's time to say goodbye. 1032 00:48:48,380 --> 00:48:49,380 Thank you. 1033 00:48:49,380 --> 00:48:50,740 Oh, my God. 1034 00:48:52,900 --> 00:48:54,860 It's just been an incredible journey. 1035 00:48:56,660 --> 00:49:00,540 So much exposure to the world of the food. 1036 00:49:00,540 --> 00:49:03,540 Give it up for Kanika, everybody! 1037 00:49:05,260 --> 00:49:07,580 This is not the last time you're seeing me. 1038 00:49:07,580 --> 00:49:09,100 I'm not gonna stop here. 1039 00:49:09,100 --> 00:49:10,580 ANNOUNCER: Tomorrow night, 1040 00:49:10,580 --> 00:49:13,780 the world is at their fingertips, 1041 00:49:13,780 --> 00:49:16,700 with an international invention test 1042 00:49:16,700 --> 00:49:20,460 where fusion is the destination. 1043 00:49:20,460 --> 00:49:21,900 LUCY: Fusion sounds really scary 1044 00:49:21,900 --> 00:49:23,780 because you're blending 1045 00:49:23,780 --> 00:49:25,340 two countries together, 1046 00:49:25,340 --> 00:49:27,140 and it needs to be balanced and work. 1047 00:49:27,140 --> 00:49:29,260 This is a fusion challenge, 1048 00:49:29,260 --> 00:49:31,140 not a confusion challenge. 1049 00:49:31,140 --> 00:49:32,860 So what in the world 1050 00:49:32,860 --> 00:49:33,980 are they making? 1051 00:49:33,980 --> 00:49:34,980 Whoa! 1052 00:49:34,980 --> 00:49:36,220 Oh, my gosh. Dear Lord! 1053 00:49:36,220 --> 00:49:38,140 Far out. Keep it together. 1054 00:49:38,140 --> 00:49:39,340 It's either a match made in heaven 1055 00:49:39,340 --> 00:49:41,460 or it's gonna be an absolute disaster. 1056 00:49:45,300 --> 00:49:47,300 Captions by Red Bee Media