All language subtitles for MasterChef Australia - S18E27-Eng

(CHEERING AND APPLAUSE)

ANNABEL: I'm walking in today
pretty intimidated.

There's only five of us
in an elimination.

It's not great odds.

That's really weighing on me.

Comment ca va, mes amis?

(WHISPERS) How are you?

What I'm trying to say -
how are you?

Ca va bien.
Oh!

How are you, mate?

(LAUGHTER)
Good.

We've seen some
fantastic cooking this week,

but, sadly,

the journey will end
for one of you today,

so good luck.

ANDY: In the MasterChef kitchen,

two of the most important things

that go hand in hand

are time...

..and ingredients.

Today, you'll need to decide
which one matters more to you.

Because in this challenge,

as your ingredients increase,

your cooking time decreases.

It's
a proper MasterChef classic.

Vinnie, you have that shiny,
beaming immunity pin.

Did that change how you feel

when you walked
through the doors?

100%.

It's like...it's like
an extra life, you know?

But it's still a big decision
to make, and I don't...

I'm trying to think

when is the smartest time
to actually use it?

Well, before you make
your decision,

we'll give you all the deets.

The clock will be set
for 75 minutes...

..and it will start

the moment we reveal
that first pantry.

(CONTESTANTS EXCLAIM)

Damn.
Oh, come on!

EMILY: This is crazy.

You'll have access
to your under-bench staples.

Every 15 minutes,
we will reveal a new pantry,

each one better than the last...

..offering more flavours
to take your dish

to another level.

If you wait
for the final pantry,

you'll have the least amount
of time - 30 minutes...

..but you'll also have

the best selection
of ingredients.

Argh! (LAUGHS)

Oh, my gosh, I'm already
feeling so nervous.

And now, it's just like...

..more, more nerves.

Oh, so many decisions
to make today,

and you got to make
the right ones.

POH: Vinnie, my man...

(LAUGHS) ..you know the stakes.

Play your pin,
and head up to the gantry,

or keep your pin and cook.

One in five is not great odds,

and they're really,
really good cooks here,

so I think I'm going
to play my pin today.

And make it one in four.
Make it one... Well, yeah.

Sorry.
Alright, Vinnie, hand it over.

(CHEERING AND APPLAUSE)

HANNAH: Vinnie has played
his pin, and now

I have a 25% chance
of going home.

So, doesn't really help
the nerves

knowing that the odds
have just gone up.

Going from five to four,
it's pretty intense.

I actually feel sick.
I know, I feel sick.

OK, let's get ready.
75 minutes is on the clock.

Jean-Christophe and Andy,

would you please reveal
the first pantry?

Both time and ingredients
are important,

so I would love there to be
fruit and vegies

in that first one.

(EXCLAIMING)
It's herbs spices and alliums.

CASPER: That's really good.
DOT: That's generous.

Fresh herbs bunched up
on this side.

An abundance of dried spices.

What have you got,
Jean-Christophe?

Well, a selection of onions,
garlic, aromatic herbs.

I mean, you've got everything -

everything possible
to make flavour.

Do you wanna have a little look?
Yes, please.
Come on.

There's plenty to see here.

Uh...

not the fruit and vegies
I was hoping for.

Oh, can I do something
with this?

Don't know.

Any takers?

Lydia's thinking about it.
(SIGHS)

Do I want to stay in
for the last pantry?

Yes, I do.

But do I think I can cook
something in 30 minutes?

No, I can't.

Onions?

What's wrong with onions?

Nothing is wrong with onions.

Onions are a vegetable.

I believe I can cook something.

Yeah, I'm taking the time.

Yeah, right, I'm going.
Lydia's going!

Oh!
(EXCLAIMING, CHEERING)

She's going.
I'm going.

She's going.
OK, OK.

Go, Lydia!

Oh.

Wow, what a decision!

Alright.
Here she goes!

(CHEERING AND APPLAUSE)

Woo!
Go, Lydia!

Yay, me,
making a decision quickly.

Look at that!

See how you...? This kitchen
makes people improve

in many ways.

My strategy with this cook

is to take advantage of my time.

I've chosen herbs, spices,
and alliums.

And I'm going to do an...

..onion tart of some kind.

I've got spices, so I can
come up with a flavour bomb.

I don't even care what's under
those other pantries.

I'm going to make
a spicy herb butter,

and I'm going to use that
in the pastry

and in the topping, as well.

My spiced butter
is a key ingredient to my dish.

My butter is going
to act as a flavour bomb.

I put in herbs,
I put in some spices,

some caraway, some chilli -

things that I feel
will go together,

and I'm trying to get it
to a really good flavour base

and blend it in with my butter.

GRACE: Oh, golly,
it smells good.

Doing great, Lydia.

Today, I'm going to fight
really hard, despite the odds,

because I really want
to stay in this competition.

Alyona, absolutely no chance?

I didn't get that feeling.

Just didn't get the vibe?
No.
Right.

SOFIA: Annabel, what do you
think's under the next pantry?

You had a pretty good sniff
when you were up here.

(LAUGHTER)

I don't think it's seafood.
We saw.

It doesn't smell fishy.
OK.

So you think it's not fish?

No, I don't think it's fish.
(LAUGHS)

Hannah, you've been very quiet.

Yeah, I really want
to see what's under there.

I think I can pull
a good dish up in 60,

so I have my fingers crossed
that there's something

under there that grabs me, and
I'm like, "Yeah, yeah, yeah."

I would like to go in
with a dessert today.

So, I'm really hoping

that this second pantry
reveals fruit.

I want to see fruit.

Poh, Sofia,

time to reveal
the second pantry, please.

Yes!

(EXCLAIMING)
It is fruit and veg.

And you have 60 minutes
on the clock.

And it's fruit and veg -
I'm off.

Get in there, Hannah.

Go, Hannah!
EMILY: Good luck.

So, I see
these beautiful strawberries.

Let's start with that.

That's my base anchor
for my dessert today.

So, I'm grabbing
all the strawberries,

and then I've got
to get to my bench.

I've got to start this cook.
I want my full 60 minutes.

Come on, Hannah!

(CHEERING AND APPLAUSE)

No.
Alyona's out.

Ooh, Annabel is deep in thought.

GRACE: Trust your instincts,
Annabel.

ANNABEL: Good dishes
don't always take time,

so I want to wait
until that last pantry.

PAT: Alright, Han, let's go.

As soon as I saw the fruit,

I thought, "I can do
a dessert with that."

I'm not actually entirely sure
what dessert I'm doing yet.

I'm thinking a strawberry
and bay leaf ice-cream today.

I don't have a dish in mind.

I just have
an ice-cream in mind.

So, first thing I've got to do
is get my anglaise on

and get my strawberries
chopped up,

and then start working out
the rest of my dish.

My head is, right now, just
thinking, thinking, thinking,

"What am I going to do?"

I'm going to get
this ice-cream on first,

and then I really need
to power in and get

some sort of other elements up

so that I'm not just serving
an ice-cream.

DOT: Far out.
Eeeh!

It's, like, killing me,
standing here,

having that clock ticking down.

Am I stupid to be waiting?

Is this reckless?

Do I just throw my plan out?

I need to just make a decision
and just pull the trigger,

and either go or leave it
until the next pantry.

I think I'm just gonna pull.
Are you going?

VINNIE: Come on!
Are you going?

(CHEERING)

Annabel is off and racing.

57 minutes, Annabel.
Yeah.

I've started this race,
and I am just, like,

riddled with adrenaline.

I don't have a clear dish
in mind right now.

I just am grabbing things
that I think might go together.

PAT: Go, Annabel!
Oh, goodness.

Am I going to regret this?
Come on, Annabel.

Come on, Annabel!

I'm thinking,
"Should I have waited?"

SOFIA: How about that?

We've only revealed
two pantries,

and already, three out of cooks,

straight to their benches.
Out the gates. Yep.

ANDY: It's obvious
that they value time...

Yeah.
..more than ingredients,
you know?

Yeah. Poh...

Mmm?
..what would you do?

Would you wait until the end
for the best ingredients?

No.
Or would you just go

straight off the bat?
I'd go straight up.

Because I'm a baker,
I can really rely

on the pantry staples.
Yeah.

I definitely am
more greedy for time.

Yeah.
I would totally wait.

Like, knowing these challenges,

and it just gets better
and better.

Yeah.

And you can pretty much
guarantee that there's going

to be something that
you can cook quickly in there

and develop max flavour
in a short amount of time.

Yeah.

ANNABEL: Oh.
VINNIE: Clear your head, yeah?

Clear your head.
You've got this, Annabel.

You've got this.

I am feeling

a little uncertain

of my decision,

which is not a good way to be,

especially on a black-apron day.

But it is too late.

I've just got to stick with it.

I still don't have
a super cohesive idea

of a dish in mind, but I cooked
leeks for my audition dish,

and so I wondered
if maybe I could draw

on similar techniques
and try and make a new dish.

I'm going to slowly,

slowly, slow-fast roast
these leeks.

So, I'm gonna get my leeks
in the oven

because they need enough time
to go really nice

and cooked beautifully
and nice and soft.

I'm like,
"How can I create a dish

"with the ingredients
that I've got?"

I need something
to add a bit of texture,

something to give the dish
a bit of body.

I need, like,
a nice, fatty, creamy base.

So, I'm thinking I've got access
to the under-bench staples.

I'm gonna do a gnocco fritto,

like, a fried pastry
for some crunch,

and then I'm going to do
a whipped ricotta on the bottom.

But I need to motor.
Come on, Annabel. Nice.

Lydia, Hannah, Annabel,
you have 50 minutes to go.

(APPLAUSE)

VINNIE: Go!
Go, guys.

HANNAH: So, I've decided
I'm going to make

a lime-syrup butter cake
and macerated strawberries.

To go with, strawberry
and bay leaf ice-cream.

I'm also going to make
a basil oil today

because basil and bay leaf,

lime and strawberry sound like

a really beautiful
flavour combo.

Come on, Hannah!
Let's go, Hannah.

I really want to show
some techniques

and nail these flavours
because I don't want to go home.

PAT: Good stuff, Han.

Hannah.
Hello.

Have you had a bit of time
to figure out

the other elements?

I'm going to do
a strawberry-bay leaf ice-cream,

a...a lime-syrup-soaked
butter cake,

a basil oil,

macerated strawberries.

OK, so you've got lime,
bay leaf, basil, strawberry.

I would like to add
one more element -

either a creme pat

or a nice, like,
whipped vanilla cream

to go on top of it as well.

I think it's getting
very crowded already

with flavours.
Yeah, yeah.

So, just think about whether
you need to or not.

Yeah.
Don't just put something

on there for the sake
of creating another element.

Yes.
'Cause there's a lot of flavours

going on there.

Think about how they all are...

Whether they're in sync
with one another,

flavour profile-wise.

Yeah.

You're only one
of four cooks today,

so your dessert
has to be absolutely on point.

I know.
OK?

Yeah, no pressure, hey?
Alright, good luck.

Poh's concerned
about my flavour combos,

and the pressure is on

because I don't want
to go home today.

I'm really worried,
and I have no idea what to do.

JACK: Come on, Alyona,
you got this.

Give me something good.

We'll do our best.
Thank you.

I'm waiting for the third cloth,

and I'm hoping
there's some protein.

Alright, Andy, Jean-Christophe,

can you please reveal
the next pantry?

It's flavour bombs.
Oh, yeah.

(EXCLAIMING)

And you have 45 minutes left.

Got some speck, chorizo,

looks like nduja, bottarga.

Some anchovies.

Obviously, some vinegars.

What have you got,
Jean-Christophe?

Well, you've got different oils
and different condiments.

You've got truffle.
I mean, look at that.

Fantastic.
You've got some dried mushrooms.

You can use
these three pantries...

ALYONA: Yeah.

..and start cooking right now,

with 45 minutes left
on the clock.

Or you wait another 15 minutes,

and we'll reveal
the last pantry.

Yeah.
And then you have free reign

of every ingredient you can see.

This is how I actually cook.

That's what I have
in my home all the time.

I take simple ingredients
and I flavour-bomb them.

So, realistically,

I can probably work with this,

but is it exactly
what I want to do?

Probably not.

Was this what
you were hoping for?

Not really.

You wanted something
more substantial?
Yeah.

You got to think,
the 15 minutes,

is it worth it?

GRACE: Is Alyona
still not cooking?

AARON: Not yet.
Legend. I love it.

I still really want
some protein.

And I'm, like,
getting that pull back.

So, I'm just gonna go

with my intuition
and trusting my gut.

I'm gonna wait, I think.
You're gonna wait?

I think I'm gonna wait.

Does the saying,
"All good things come

"to those who wait," apply?

PAT: Oh, this is
so nerve-racking.

DOT: This is madness.

Alyona,

I cannot believe
she is holding out.

I'm now freaking out.

Lydia, Hannah and Annabel,
you have 40 minutes to go!

(CHEERING AND APPLAUSE)

Where's my knife?

I'm feeling calm.

Oh, found it.

At this point, I feel like
I've made the right decision,

picking time over ingredients.

OK.

My vision for this tart
is an upside-down tart.

So, it'll have
the caramelised onions

down the bottom
with the pastry on top,

and then turned upside down
for serving.

AARON:
Ooh, the onions smell great.

EMILY: Yeah, I know.

LYDIA: Right now, my onions
are where I want them to be.

I'll pop them in the oven

so they can just
keep slow-roasting

while I prepare my pastry.

PAT: You have a turnout one?
Yeah.

Yeah.

To make my pastry,
I'm mixing butter and flour.

I need a bit more butter.

But to bring more flavour
into this dish,

I'm going to use
my spiced butter.

DOT: She put a lot of butter.
LUKE: Yeah.

I'm a bit nervous about Lydia.

She's got the onions cooking.
They do look good.

The pastry seems like
an interesting style of pastry

for that kind of tart.

LYDIA: OK.
Nice, Lydia. Good ingenuity.

HANNAH: Poh's come up,
and she's sort of indicated

that I should not
complicate things too much -

just get up a good dish.

So, I've decided to ditch
the bay leaf and the lime -

I think that that's complicating
things too much -

and just go with basil
and strawberry.

Um, I'm thinking it's going
to be a little cake

with
a few macerated strawberries,

a quenelle
of strawberry ice-cream
and the basil oil.

So, I'm going to get
this ice-cream on first,

and then I really need
to power in

and get the other elements up

because I don't want to be
in the bottom today.

I really want to stay here.

For my strawberry ice-cream,
I'm reducing

my strawberries down
and concentrating their flavour

as much as possible,
so that I can

get a more punchy
strawberry flavour

into my ice-cream.

Then, I puree that,
sieve it through

before I put it
into my anglaise.

Oh, you can smell
the strawberry.

Yeah.
Gorgeous!

Ricotta-y.

The ricotta is ricotta-ing,
thank goodness,

because the last time I made
ricotta, it was a bit loose,

so I was a bit nervous.

I made sure to take it up
to the right temp.

So, yeah, I'm happy.

This dish is starting
to come together for me.

My ricotta's on the hob.

My leeks are in the oven.

I need to move on to making
the dough for the gnocco fritto.

Gnocco fritto is traditionally
a fried piece of dough.

It's Italian.

CASPER: It's the same
as a cannoli dough.

VINNIE: Yeah, nice.

But it's got yeast in it.

However, we don't have
access to it,

but I do know a way to make it

with just self-raising flour,
where it, like, puffs up,

you get these beautiful bubbles,
it's super crispy.

That's what I'm gonna do today.

Nice, Annabel!

I'm just gonna roll it
a little thinner.

DOT: Alyona is clearly waiting
for this last pantry,

but who knows
what's underneath that?

And then, you've only got
half an hour to figure it out,

what you're cooking.

If she doesn't get
what she wants,

I'm really worried for her.

ALYONA: And I'm thinking
exactly which ingredients

I'm going to use - I won't
have time to shop around.

Any kind of protein
would really do,

but I don't know
what's under that last one.

Alyona, I admire your guts.

You've only got two more minutes
to hold out.

Surely, there's going
to be a protein

under this fourth option.

It makes you feel any better,

I would have done
the exact same thing.

Yeah?

Thanks, Andy.

I'm so ready.

JACK: Let's go, Alyona,
you got this.

You got this.
You got this, girl.

Just take this cloth off,

and I hope there's going

to be something
incredible there.

JEAN-CHRISTOPHE: Sofia and Poh,
are you ready to reveal?

The last pantry is...

(CHEERING AND APPLAUSE)

..seafood!

Look at that smile.

She's got a smile on!
GRACE: Go, Alyona!

30 minutes to go!
ANDY: Come on, Alyona!

Come on, good luck.
You can do it!

(CHEERING AND APPLAUSE)

Oh, my, gosh, seafood!

Oh, my gosh, thank God.

Like, thank God
they finally gave us protein.

OK, I'm gonna do scallops.

Love scallops.

Look how shiny they are,
those lovely queen scallops.

Yes.

I have a great dish in mind.

If I can manage to do this
in 30 minutes,

it's gonna be epic.

I have the structure
of how I can create this dish

in a really fast, efficient way.

Alyona, that was
the fastest shop I've ever seen

in the MasterChef kitchen.

Yeah.
You waited until the end.

You got seafood. It paid off?
Yes.

What are you cooking?
I'm making some fancy scallops.

Then, I'm gonna have
a cauliflower and miso puree

to go with it.
OK.

Then, I'm gonna make
a herby, green anchovy

kind of, like, sauce
to go on top.

Um, and a little pickle.

Can you do all of that in just
a little over 25 minutes?

I'm gonna...I'm gonna have to.
You have to.

Yeah, I have to. I have to.

You got this.
Flavour, and make sure the cook

on the scallops is perfect.

Yeah. Thanks, Sofia.

JACK: Keep pushing.
EMILY: Let's go, Alyona.

While my puree is going,

I start on the green,
herby sauce.

Like, I'm smashing more
and more herbs into it.

Lemon zest.

Oh!

Lemon. The anchovies.
The garlic.

Just making sure it punches
with the flavour.

AARON: Come on, Alyona!

I've never worked so fast
in the kitchen.

But I'll do everything
in my power

to just stay here
and fight another day.

LUKE: It smells good, Lyds.

GRACE: Oh, that smells
beautiful, Lydia.

LYDIA: The onions and leeks
look soft.

They've got colour on them,

so I'm starting
to structure this tart.

So, the onions are placed,
caramelised side down,

on some spiced butter
with a little bit of sugar.

And the pastry is going on top.

I've put the tart in the oven

with the appropriate
amount of time to spare.

I'm feeling OK.

Not stressed.
I might pull it off.

AARON: Looks like a chip.
VINNIE: Yeah.

Ah, OK.

Annabel, gnocco fritto.

Can you run me through,
like, this dish?

So, I'm going to be doing
a whipped ricotta,

and then some, like,
slow-cooked leeks on top.

Uh, a gnocco fritto.

OK, so gnocco fritto,

are you looking
for the puff or...?

Yeah.
Yeah?

Puff and crunch.
Puff and crunch?

And will you fill
the gnocco fritto with ricotta?

No, it'll be like
a load-on-top situation.

On top. Right.

So, it really is, like,
gnocco fritto,

spoon, dip the ricotta on,
and in we go?

Yeah.
OK.

A lot riding on this.

Like, it's pretty much
a version of chip and dip.

It is chip and dip.
Yeah.

But you've just got
to ask yourself, is it enough?

So, you just need
to concentrate

on doing whatever you can
to make this the best version

of this dish you can.
Yeah.

Because your place
in the competition,

it depends on it.
Yeah.

Good luck.
Thank you.

I am beyond stressed.

This is really serious.

I don't know what
I was thinking.

Like, who makes chips and dip
in an elimination challenge?

EMILY: Just over 20, guys.

Just over 20.

We've got the best
of both worlds here.

I feel like I loved
what just played out,

because we've got
Lydia cooking with 75 minutes

and only alliums,
spices and herbs.

And then, all the way down
the other end of the scale,

we've got Alyona,
who's waited to the end,

and she's got seafood

and everything else
that came before.

How good. What do you think
about Lydia's choice?

I think she's made
a very good choice

because it's something
that she feels comfortable with.

And I think
that's very important

because time ticks on
so quickly.

So, she's doing an onion tart.

So, we should be having
the most amazing dish.

You know that you sit down
on the terrace. Ooh-la-la!

Oh, yeah.
Yeah.
Huh?

And then we saw Hannah go,
straight off the bat,

as soon as that second pantry
was lifted.

Yeah.
She knew how much time

she needed, you know? She said,
"I'm a 60-minute cook."

It's good that you know yourself
and how much time you need.

Yeah.
Will it pay off?

How about Annabel?

Look, I'm still struggling
to piece together the dish.

She's got gnocco fritto,
some ricotta,

and then there were these leeks.

For me, it just sounded
like elements

and not an actual dish
that was gonna be cohesive.

Up the back and very last,
Alyona.

She waited
because she wanted protein,

and protein she got.
Yeah. (CHUCKLES)

Yeah.
She got the most beautiful

array of seafood.

She knew she only had
30 minutes to cook,

so she went straight
for those scallops.

I just hope that she can
keep her head on her shoulders

and actually pull off the dish
that she's intending.

Yeah.

Um...sugar, sugar, sugar, sugar.

ANNABEL: I'm in
a world of hurt right now.

It's really dawning on me

that it could be me
that's going home today,

but I feel like
I'm in too deep now.

It's a bit too late to pivot
and make a new dish.

I'm just worried if I made

the wrong decision
with this dish.

So, I'm just going to try
to evolve the dish.

I need to add something
to really make this dish

look like it belongs
on the menu of a wine bar,

rather than just
a chips-and-dip situation.

I think I might grab some fennel

and make a fennel salt to season
the gnocco fritto with.

I'm toasting off
some fennel seeds in a pan,

and I'm going to blitz them
with a bit of salt

in the spice grinder

and just season
the gnocco fritto with that.

DOT: Oh!
She's blowtorching an orange.

I'm also gonna make
an orange and basil oil,

just to try and add a little bit
of acidity and herbaceousness.

I'm going to char the outside
of the oranges, just to release

some of those natural oils.

JACK: Oh, it smells good.
Oh, that orange!

That orange, the zest.
Beautiful.

And I'm going to blend it
with some blanched basil.

The pressure of wanting
to stay is so high.

I've never felt like I wanted

to be in this competition
more than this point now.

So, I'm going to give it
everything to stay here today.

GRACE: Nice work, Annabel.

Ah, that's very aromatic.

We like you.

You can stay.

My onion tart is in the oven.

I can now make a side salad
with some herbs.

There's mint.
There's dill at my disposal.

Who needs lettuce
when you've got watercress?

I think that'll make
a great salad

with the limited ingredients
that I have.

I feel like I've made
the right decision,

picking time
over ingredients today.

If this tart comes out perfect,
I'm in a good place.

LUKE: You've got this.
You've got this.

OTHERS IN GANTRY:
Come on, Lydia!

It doesn't matter
when you started -

you all have 15 minutes to go!

(CHEERING AND APPLAUSE)
JEAN-CHRISTOPHE: You can do it!

You've got this,
you've got this! Come on!

Hannah, how's the cake looking?

Yeah, good.

Yeah? You're good. You're good.

This is basically
your halfway point.

ANDY: Oh!
Yeah.

15 minutes. How are you going?
I think I'm doing quite OK.

Amazing.
I have a great concept in mind.

I just want to make sure
the pickle is there as well.

Cauliflower-miso puree.
It's almost ready.

OK.

And I have a green sauce
to go as well.

It's mint, parsley, anchovies,

garlic and lemon.

That's another flavour bomb.
It's gonna be really fresh.
OK.

For me, it's mainly
about when you bite into it,

there is all
the different textures

and flavours.

Alyona, I'm starting to notice
a beautiful thing -

that you work best
under pressure.

You have, like,
a spring in your step.

You're very clear
in what you want to deliver.

Yeah.
But in saying that,

you've only got 12 minutes
to bring this dish together.

Yeah, yeah, I'm pushing it.
Good luck.

Thank you so much. Thanks.

I'm moving really fast.

I have a few elements on the go,

but I still haven't started
cooking my scallops.

I need to get on them
straightaway.

EMILY: Go, Alyona!
Come on, girl!

I'm also the only one
that has protein,

so cooking the scallops
has to be perfect.

I'm multi-tasking.

There's, like, things
flying around my bench.

But what I cannot rush
is making sure

the flavour is there.

I'm enhancing
the cauliflower puree

with this miso,

and I'm balancing my herbs
and anchovy green sauce.

I'm basting my scallops
with brown butter.

It's going to give
that richness, that umami.

I'm making sure
I'm tasting everything.

Mmm. Yeah, yeah.

I know my bench
looks like a mess,

but I'm gonna get there,
I think.

Clean's not the priority today.

Don't let the clock beat you.
Five minutes to go!

(CHEERING DROWNS SPEECH)

LUKE: Lydia, quick!

Moment of truth,
it's now or never -

that tart has to come out,
whether it likes it or not.

Now I'm going to have
to invert this tart.

I've had 75 minutes
to make this dish,

plenty of time,
so it should be perfect.

(APPLAUSE)

What are you doing?

Plate choice is heavy.
Tart is heavy.

(LAUGHS)

I'm struggling.

Yes, of course, we had
to pick the heaviest plate.

This is my entire dish.

I'm freaking out.

(GRUNTS)

OK.

I don't even want to know.

(SIGHS)

What are you doing?

I'm super nervous.

It's very important
that this tart looks perfect

when I flip it over.

It's the main element.

OK.

I don't even want to know.

(SIGHS)

I remove the pan...

..and the pastry just crumbles!

Oh, dear Lord.

Why?

It's close to the tart
that I wanted.

I'm just not understanding
why the pastry crumbled so much.

I'm not sure
what could have happened.

It's hard to tell,

but I really do hope
my flavours carry me through.

Deep breath, deep breath.
You're good. Deep breaths.

Come on, Lyds, keep pushing.

Did you make the right choice?
We shall see.

Three minutes to go!

(GANTRY SHOUTS ENCOURAGEMENT)

Push! Push! Push! Push! Push!

ANNABEL: Three minutes to go
and my gnocco fritto is ready.

My basil and orange oil is done.

My ricotta is done.
My leeks come out of the oven.

They are cooked
and they're really soft.

But when I look down at my dish,
I just see elements.

There's no cohesion

and it's just like weighing
in the back of my mind,

like, have I done enough?

Is this dish just chips and dip?

Holy moly.

GRACE: Come on, Annabel.
You got it.

That looks great, Hannah.
Well done.

Nice, Hannah.
Beautiful.

In terms of flavours,
I took on what Poh said,

and I've pulled back to
the things that I know work,

which is basil and strawberry.

They sing together,
so I'm happy with that.

Gorgeous, Hannah. Good job.

Get it on the plate!
30 seconds to go!

(SHOUTS OF ENCOURAGEMENT)
30 seconds. Come on! Come on!

Finishing touches!
Finishing touches!
Season, season!

Yes, Alyona!

ALYONA:
It's all coming together.

Come on, come on, come on.
We're almost there, come on!

My scallops are cooked perfectly

and my cauliflower puree
tastes amazing.

My herb and anchovy green sauce
tastes great.

Make it look perfect.

I hope waiting for
the ingredients really paid off.

Go, Alyona!

JEAN-CHRISTOPHE:
Time is up in ten...

JUDGES: ..nine, eight,

seven, six,

five, four,

three, two,

one!

(CHEERING)

Good job, guys.
Well done, guys.

Smashed it.

I'm having serious regrets.

My whole strategy was to wait
until last pantry.

And I just, like, got
really scared and got cold feet

and just, like, made this, like,
snap decision.

And I'm really regretting
my decision.

I should have waited.

Oh, I really hope
I don't go home.

Yeah.

(SNIFFLES) Dammit.

What is happening? Oh.

Increasing ingredients
and decreasing time

is a MasterChef classic.

I think
it was really interesting

for these four contestants
because it made them

really analyse
their own personalities.

Yeah, it's like
they answered the question,

what they value more
in this kitchen,

ingredients or time?

OK, let's taste the first dish.

Good luck, Alyona.
Thanks.

I'm actually so proud
of my dish.

I'm so happy
I trusted my instincts.

And I'm so happy I waited
until the last cloth.

SOFIA: Hi, Alyona.
Hi.

Hello.
Hi.

These are my flavours.

Like, I don't think
I could have done any better.

I just hope the judges enjoy it.

Alyona, what have you made?

I made a miso cauliflower puree,

some pan-seared scallops
finished with brown butter,

pickled apple and some shallots

and a green sauce
with herbs and anchovies.

Now you chose to hold out
all the way to the end

to get all of the ingredients.

How do you feel? Right choice?

I feel like
I've made the right choice.

Um, I think working today
in the kitchen,

I felt I really needed to go
with my gut.

Almost like I was waiting
for the feeling to pull me

in the right direction.

Um, yeah, really happy.

Keep doing what you do.
Yeah. Thank you.

Thanks, Alyona.
Thank you so much.

OK. Good luck. Thank you.
Thank you.

There you go.

Thank you.

I've got one word, but I'm going
to say it three times.

Flavour, flavour, flavour

That cauli miso puree

is so delicious

and sweet and rich.

It took this dish
from something that is simple

into just having that
extra little touch to make it,

you know,
just a little bit fancy,

to make us know that she is
serious about this competition

and she really wants to stay.

I absolutely admire her waiting,

keeping looking
on the fourth pantry.

"What is under this cloth?"

Looking back behind her,
those three cooks going crazy,

and still choosing
the most delicate protein,

the scallops.

But what is amazing
is she kept and returned

the sweetness of the scallops.

And that's so important.

She definitely economised
on time

but punched hard with flavour.

I think she made
really good decisions.

Everything on that shell
makes sense

and plays
a really important part.

There's backing yourself

and then there's leaving
yourself 30 minutes to cook.

Like, if that came out
at a restaurant,

you wouldn't think
that the chefs

are producing that
in 30 minutes.

It's pretty incredible.

I think this will be huge
for her.

Good luck.
Good luck.

Thanks, guys.

This competition
is the most incredible thing

I have ever done in my life,
and I don't want it to end.

But this dish
is not my best idea.

However, I'm hoping that
all of the elements on the plate

are at least executed well,

and that I've done enough
to stay safe.

Annabel, what have you made?

I've done a gnocco fritto.

And then I've done
a whipped ricotta,

some roasted leeks,
and then a basil and orange oil.

Was it a tough challenge?

It was.

I have a lot of regret about
the avenue that I've gone down.

I wish I had waited
until the end.

I know I can cook seafood
quite quickly

and I know
I can cook seafood well.

Why did you go early, then?

I just, like,
acted on an impulse,

which is something that I try
not to do in this kitchen.

I try and think
really strategically

and today I didn't.

And I guess
I'm really regretting that.

You are a smart cook.

A cook that kind of feels
her way through the ingredients.

Yeah.

And when
you're clouded like that,

it's very hard to cook.

Yeah.
It's very hard to cook.

You're putting extra pressure
on yourself.

Yeah. I think I... That's...
You summed exactly how I felt.

You've got to learn
to back yourself.

Yeah. Thank you.

We'll taste your dish now,
Annabel. Thank you.

Thanks, guys.
Thanks, Annabel.

Having the long strips
of leeks confuses me.

Yeah.

Like, you would think that

this looks like
you're just going like that.

But then you've got,
like, long...
Yeah.

It just confuses me. I feel like
Annabel is confused as well.

Yeah.
Yeah.

I hope it doesn't eat
as confusing

as we probably all are.

I think there's definite proof

that Annabel can cook
on this plate.

Flavour-wise, it's tasty,

but it's just such an odd dish.

If I was cooking for my place
in the competition

and, you know, you had

a one-in-four chance
of going home,

I would never cook this dish

with the ingredients
that I had on hand,

and the amount of time
that I had to execute a dish.

I just feel like there's
a real brain fog with Annabel

walking in today,

and it's really transferred
onto the plate.

What I like is the way
she cooked the leeks

with the tomatoes,
enough carrots,

very well proportioned,
very gentle.

And you can see the leeks
are cooked very well.

This is phenomenal.

I thought the ricotta
was technically very well made.

And then the gnocco fritto
was really nice and short.

It's a really surprising dish
from Annabel.

I think it's just the pressure
that got to her today.

And then I think
when Vinnie played his pin,

I think that just
sort of raised her panic

and it's just caused her to,
like, think a bit erratically.

Sometimes
it's small inconsistencies

like this
that can send people home.

Good luck.
Good luck.

Thank you.

Good luck, Hannah.
Thank you.

Today, I took advice on
from Poh,

making sure
I keep it quite simple

when it comes to flavour combos,

so I really hope
it works out for me.

Hey, Hannah.
Hey, Hannah.

Hello.

I have made you a syrup cake,
macerated strawberries,

basil oil,
and a strawberry ice-cream.

Beautiful. Thank you, Hannah.
Thanks, guys.

Thanks, Hannah.
Thanks, Hannah. Good luck.
Thank you.

It's very inviting.
Mm-hm.

Erm, I'm actually
quite pleased for her

because in 60 minutes
she's done four elements,

which I believe
are absolutely top.

The ice-cream -

clearly there is strawberries
but what she's done,

and that was very smart
and very modest,

is she's managed to condense
the strawberry down.

And what we get
in this ice-cream

is this fruity
condensed flavour.

I think that's absolutely
a delight with the cake.

I think there's some
stunning work here.
Hm.

You know, the ice-cream
has got a beautiful consistency.

The cake, that lovely
golden edge around the outside.

There's all good work there.

I really appreciate that
she's cooked a whole cake

and not just punched it
out of a sheet,

so it's got a nice rise.

Nice and buttery,
crumb's quite lovely.

I really, really
appreciate that.

Um, I think the basil oil
is really lovely.

It's bright green.

It tastes exactly like the herb

but balances
with the rest of the cake.

So I think she's done
a really, really good job

and I'm happy for her.

Good luck, Lyds.
Thank you.

Walking my dish up,
I'm feeling very nervous.

Hey, Lydia.
Hi.

JUDGES: Hi.

There's still hope
that the flavours

of that butter
and the onions

will keep me safe,

even though that pastry
is really short.

Lydia, tell us, please,
what have you made?

I've made an onion tart

with just a little fresh salad.

Are you happy with
what you've delivered?

Um, the pastry
just looks awfully short.

I'm comfortable
with everything else.

You sound a bit surprised
about the pastry. Why?

I've made this pastry before.

I've just never had it not hold

or be that short.

So, Lydia, tell us, why did
you jump into this competition?

You could be taking it easy
back at home,

enjoying your retirement.

I'm not...
I'm not ready to retire.

I've really enjoyed

concentrating on me.

I know that sounds
a little bit selfish,

but I've just spent a lot
of time sort of being like

a support act for everyone else
in my life.

And it just feels weird and good
to just not worry about

anybody else
and just worry about me.

Mm-hm.
I'm really enjoying it.

We're going to taste your dish,
Lydia.

Thank you so much.
JUDGES: Thank you, Lydia.

Well done.
Thank you.

OK, let's have a closer look.
What do you think?

I'm so worried about the pastry.

Yeah.
Mm-hm.

There's no cutting, guys.
It's just...

It's literally like sand,
parting sand.

Oh-la-la la-la.

Thank you.

I'm afraid to say,
but this is not a tart,

and I think it goes back
from the measuring.

Clearly there is too much fat.

I think using shortcrust

was the wrong pastry choice.

But even so,
this is not even a shortcrust.

I wonder if she made
a rough puff.

She had 75 minutes.

She should have.

It's a shame
because it smells lovely.

She's a proper cook,

but I think there is definitely
a big fault there.

That pastry - it's not only
so short that it's a crumble,

it is just so oily
from all of that butter.

Yeah. Um, I think she tried
to fancy this up too much.

I think she treated the onions
a bit like how you would cook,

like, say, apples,

when she should have, I think,
just gone the traditional way,

just slice the onions
and just cook them down,

so they were nice
and caramelised.

But I feel like the spice work
is beautiful.

I think Lydia went in
with a solid game plan,

because if all this
was done correctly,

I wouldn't have missed
any of the other ingredients

that were on sale today

in our increasing,
decreasing challenge.

But the execution is so far away
from where it needs to be.

To close out the week,
we presented you

two of the most crucial things
in this kitchen -

time and ingredients.

Alyona, you took a huge gamble

and went all-in on ingredients,

leaving yourself
just 30 minutes.

But it paid off.

What you lacked in time,
you made up in flavour.

Well done. You are safe.

(CHEERING AND APPLAUSE)

There is no doubting
that was an intense challenge.

Annabel...

..you jumped
at the fruit and veg...

..and your elements
were well made

but they lacked connection.

Lydia, you chose time
over ingredients,

but it was your choice of pastry
that let you down.

It was also poorly executed.

Unfortunately, it was an issue
we just couldn't overlook.

I'm sorry, Lydia,
you're going home.

(SOFTLY) Oh, dammit.

Saying goodbye to someone
who has left such a mark

in this competition
isn't easy, Lydia.

You've had so many hits
since you've been here, Lydia.

That charred octopus and leek.

The avgolemono with
chicken meatballs and haloumi

and those incredible
maple and bacon loukoumades.

You are a real treasure.

This experience has been

the most incredible thing
I've ever experienced.

The environment is so nurturing.

I've enjoyed meeting all of you.

The level of sophistication
around the food is,

was so inspiring.

Vinnie,
are you going to miss Lydia?

Yeah, of course!

She was like a Greek yaya,
even though I'm not Greek.

I'm not that old, by the way!

No, no, no!

I liked cooking next to her
all the time

and just hearing her have
a conversation with herself!

"It's alright, Lydia,
you got this. Don't worry."

(LAUGHS)

I did see her swear at the pot
a few times!

Yeah.

Yeah, look, there is a lot of
talking to myself happening.

Lydia, this competition
is just the beginning.

I hope so.
Oh, yeah.

But unfortunately for now,
we have to say goodbye.

You did such a great job.
Oh, thank you.

I hope you've got
the confidence.

As painful as this is,

I'm very proud of myself.
I'm super proud of myself.

Oh, dear Lord.

Aww!

Come on, let's go, girl.

Hearing those positive comments
about my cooking -

MY cooking - from the judges,

just knowing that someone
of their calibre

has enjoyed what I've cooked,

that's been the highlight.

Guys, I'm going
to miss you so much.

Miss you, too.

Thank you, thank you.

From the bottom of my heart,
thank you.

Give it up for Lydia, everybody!

(CHEERING AND APPLAUSE)

VOICEOVER: Next week,
on MasterChef Australia,

it's Aussie Classics Week.

And you can't get more Aussie
than these legends.

It's Curtis Stone!

There he is!

SOFIA: Robert Irwin!

Yeah!

I thought crocodiles
were an adrenaline rush.

Being in the kitchen, mate,
that is ten times harder!

And with cooks this talented...

It's a revelation.
Congratulations.
Good job. Good job.

Yes, yes, yes, yes, yes, yes!

That is so good.

..it's an absolute cracker
of a week.

SOFIA:
That is a damn tasty dish.

ANDY: That is dynamite.

It's fantastic.

In fact, you know what?
I'm gonna cry.

Captions by Red Bee Media