1 00:00:01,000 --> 00:00:04,880 VOICEOVER: Previously, on MasterChef Australia... 2 00:00:04,880 --> 00:00:07,000 ..the excitement was brewing... 3 00:00:07,000 --> 00:00:09,400 (ALL EXCLAIM AND LAUGH) 4 00:00:09,400 --> 00:00:12,200 ..with a challenge that dialled up the intensity. 5 00:00:12,200 --> 00:00:13,280 Argh! 6 00:00:13,280 --> 00:00:14,720 Bring the wobble. Yeah. 7 00:00:14,720 --> 00:00:17,400 They all gave it their best shot... 8 00:00:17,400 --> 00:00:20,400 JOCK: That is how you feature coffee. Very well done. 9 00:00:20,400 --> 00:00:22,480 ..but Ali's unusual combination... 10 00:00:22,480 --> 00:00:26,320 ALI: Coffee-marinated eggplant with tofu latte. 11 00:00:26,320 --> 00:00:29,320 ..won her dish of the day. 12 00:00:29,320 --> 00:00:34,400 Leaving Harry, Jenn, Minoli and Sarah in the bottom four. 13 00:00:34,400 --> 00:00:38,160 Tonight, a pressure test will be the end of the road... 14 00:00:38,160 --> 00:00:41,040 MINOLI: I'm terrified. I could be going home. 15 00:00:41,040 --> 00:00:44,160 ..for one of these amazing cooks. 16 00:00:45,240 --> 00:00:47,240 17 00:00:47,240 --> 00:00:49,000 18 00:00:49,000 --> 00:00:50,800 19 00:00:50,800 --> 00:00:52,680 20 00:00:52,680 --> 00:00:54,480 21 00:00:54,480 --> 00:00:56,200 22 00:00:56,200 --> 00:00:58,040 23 00:00:58,040 --> 00:01:00,120 24 00:01:00,120 --> 00:01:01,960 25 00:01:01,960 --> 00:01:03,840 26 00:01:03,840 --> 00:01:05,400 27 00:01:05,400 --> 00:01:07,400 28 00:01:07,400 --> 00:01:09,080 29 00:01:09,080 --> 00:01:10,760 30 00:01:10,760 --> 00:01:12,600 31 00:01:12,600 --> 00:01:15,000 32 00:01:15,000 --> 00:01:18,440 33 00:01:18,440 --> 00:01:21,560 34 00:01:21,560 --> 00:01:23,440 35 00:01:23,440 --> 00:01:26,040 36 00:01:26,040 --> 00:01:27,720 37 00:01:27,720 --> 00:01:29,640 38 00:01:41,920 --> 00:01:44,360 Daylesford is absolutely stunning. 39 00:01:45,520 --> 00:01:47,800 You can see the gumtrees, 40 00:01:47,800 --> 00:01:50,080 the birds chirping. 41 00:01:51,600 --> 00:01:55,000 It really does transport you straight out of the city, 42 00:01:55,000 --> 00:01:56,680 right into the country feels. 43 00:02:00,080 --> 00:02:02,520 JENN: Oh. I know! On the lake. 44 00:02:02,520 --> 00:02:04,280 Wow. It's so pretty. 45 00:02:04,280 --> 00:02:05,880 SARAH: Everything's just so vibrant. 46 00:02:05,880 --> 00:02:08,160 It's so calming to be out of the city. 47 00:02:08,160 --> 00:02:12,520 Even though we're in an elimination, I feel more relaxed today, for sure. 48 00:02:13,520 --> 00:02:16,360 I've never been in an elimination pressure test before 49 00:02:16,360 --> 00:02:17,840 so I'm feeling the nerves. 50 00:02:19,840 --> 00:02:21,440 Here they come. 51 00:02:22,920 --> 00:02:25,800 OK. I think that's Alla Wolf-Tasker. (HARRY LAUGHS) 52 00:02:25,800 --> 00:02:27,200 Oh, my God. 53 00:02:27,200 --> 00:02:29,840 I adore Alla. 54 00:02:29,840 --> 00:02:32,280 Her food ethos, what she's created, 55 00:02:32,280 --> 00:02:35,920 her life story, her business, her career. 56 00:02:35,920 --> 00:02:37,560 She's such an incredible woman. 57 00:02:37,560 --> 00:02:39,400 It's gonna be really interesting to see 58 00:02:39,400 --> 00:02:40,640 what challenge she sets us today. 59 00:02:40,640 --> 00:02:42,440 Hi. Morning. 60 00:02:42,440 --> 00:02:44,960 Good morning. SARAH: Ready for the day. 61 00:02:44,960 --> 00:02:47,760 Oh, my God. (LAUGHS) 62 00:02:49,040 --> 00:02:51,880 Good morning, everybody. ALL: Good morning. 63 00:02:51,880 --> 00:02:55,320 Welcome to the picturesque Lake House in Daylesford... 64 00:02:56,840 --> 00:03:01,280 ..one of Australia's most highly regarded gourmet escapes. 65 00:03:01,280 --> 00:03:03,920 And also, a huge welcome and good morning 66 00:03:03,920 --> 00:03:08,280 to one of our favourite people, living legend Alla Wolf-Tasker. 67 00:03:08,280 --> 00:03:09,680 Yay. 68 00:03:11,360 --> 00:03:13,840 Welcome, welcome. So lovely to have you here. 69 00:03:13,840 --> 00:03:17,800 The whole place was always meant to be immersed locally. 70 00:03:17,800 --> 00:03:21,000 When you sit in a place like this and you look out on the seasons, 71 00:03:21,000 --> 00:03:22,640 it should reflect the plate, 72 00:03:22,640 --> 00:03:27,640 so provenance, seasonality, local, if possible, and know your producer. 73 00:03:27,640 --> 00:03:30,920 They're the central tenets of what drives the food in this place. 74 00:03:30,920 --> 00:03:34,200 Today, you're gonna want to have your wits about you 75 00:03:34,200 --> 00:03:38,320 because you're gonna be cooking one of Alla's dishes... 76 00:03:38,320 --> 00:03:39,840 ..without a recipe. 77 00:03:44,520 --> 00:03:46,720 Alla and her head chef, Brendan, 78 00:03:46,720 --> 00:03:49,680 are gonna run you through this amazing dish. 79 00:03:49,680 --> 00:03:54,440 Once the demo's finished, we're gonna head back to the MasterChef kitchen 80 00:03:54,440 --> 00:03:57,880 where you'll have to cook that dish by memory. 81 00:03:57,880 --> 00:04:00,160 JENN: What?! What?! 82 00:04:00,160 --> 00:04:04,800 No recipe? Like, I'm not prepared for this. At all. 83 00:04:04,800 --> 00:04:09,400 Alright, ladies, this is the head chef at Lake House, Brendan. 84 00:04:09,400 --> 00:04:11,200 Hello, welcome. 85 00:04:11,200 --> 00:04:13,840 Alla, shall we start? Absolutely. 86 00:04:13,840 --> 00:04:18,000 The dish today is summer cucumbers with Murray cod. 87 00:04:22,360 --> 00:04:25,520 One of my favourite ingredients - the humble cucumber. 88 00:04:25,520 --> 00:04:27,080 Doesn't get used a lot nowadays 89 00:04:27,080 --> 00:04:29,400 but I have fond memories of steamed fish, 90 00:04:29,400 --> 00:04:31,800 turned cucumbers, butter sauce. 91 00:04:31,800 --> 00:04:35,320 HARRY: I couldn't be happier to be given a pressure test 92 00:04:35,320 --> 00:04:37,320 that's an intuitive cook with vegies. 93 00:04:37,320 --> 00:04:40,920 That is literally how I cook. 94 00:04:40,920 --> 00:04:43,120 So, we're doing three things with cucumber, 95 00:04:43,120 --> 00:04:45,360 three different textures with cucumber. 96 00:04:45,360 --> 00:04:49,200 Bit of a challenge today because it's got quite a few techniques. 97 00:04:49,200 --> 00:04:51,800 This dish is deceptively simple. 98 00:04:51,800 --> 00:04:54,560 There's not a lot of ingredients, it's a lot of technique. 99 00:04:54,560 --> 00:04:57,920 Starting with one side of the Murray cod, 100 00:04:57,920 --> 00:05:01,200 Brendan's just gonna separate out the loin from the belly. 101 00:05:01,200 --> 00:05:03,600 One of the tricky things about this demonstration 102 00:05:03,600 --> 00:05:06,000 is that Brendan's cooking the entire dish 103 00:05:06,000 --> 00:05:08,800 and Alla is trying to talk us through the whole thing. 104 00:05:08,800 --> 00:05:11,080 Trim off any extra fat, 105 00:05:11,080 --> 00:05:15,200 slicing in fine slices, diagonally, about 2mm. 106 00:05:15,200 --> 00:05:18,000 You're going to need about 18 to 20 slices, 107 00:05:18,000 --> 00:05:20,520 so somewhere between a carpaccio and a sashimi. 108 00:05:20,520 --> 00:05:23,600 Having to remember amounts and temperatures and diameters 109 00:05:23,600 --> 00:05:26,280 and all this kind of stuff without any pen or paper 110 00:05:26,280 --> 00:05:27,960 is really, really difficult. 111 00:05:27,960 --> 00:05:31,640 Brendan is going to slice off the cucumbers in about 2mm. 112 00:05:31,640 --> 00:05:33,560 We want them to be pliable 113 00:05:33,560 --> 00:05:35,560 so we're going to salt and vinegar them a little bit. 114 00:05:35,560 --> 00:05:39,840 We're going to put these into a pickling liquid with pinch of salt 115 00:05:39,840 --> 00:05:42,480 and about a tablespoon of white wine vinegar. 116 00:05:42,480 --> 00:05:44,480 We're gonna do the linguine. 117 00:05:44,480 --> 00:05:45,880 These ones you peel, 118 00:05:45,880 --> 00:05:48,720 but the peel goes into the bowl with everything else. 119 00:05:48,720 --> 00:05:52,440 The flavour of the cucumber is strongest in the peel 120 00:05:52,440 --> 00:05:54,360 so when you get to do your vichyssoise, 121 00:05:54,360 --> 00:05:57,760 what you want is that really punchy cucumber flavour. 122 00:05:57,760 --> 00:06:01,880 SARAH: I'm just watching the techniques that are being used 123 00:06:01,880 --> 00:06:03,880 and I'm just seeing the precision. 124 00:06:03,880 --> 00:06:06,880 I know that those classical techniques 125 00:06:06,880 --> 00:06:10,800 and training I've had in the past is what's gonna have to come into play 126 00:06:10,800 --> 00:06:12,680 in full swing today. 127 00:06:12,680 --> 00:06:17,160 You collect your slices and then basically julienne them. 128 00:06:17,160 --> 00:06:20,200 So we're going to drain these but retain the liquid. 129 00:06:20,200 --> 00:06:22,920 The sliced Murray cod goes into that pickling liquid 130 00:06:22,920 --> 00:06:25,240 but we've added a little bit of sugar to it. 131 00:06:25,240 --> 00:06:28,240 It's really only to just give it a light pickle. 132 00:06:28,240 --> 00:06:31,640 JENN: There is obviously a lot of information being thrown at us, 133 00:06:31,640 --> 00:06:34,840 especially when there are multiple elements going at once. 134 00:06:34,840 --> 00:06:38,280 Then we just lay the fish across this. 135 00:06:38,280 --> 00:06:40,280 And they we're just going to roll these up. 136 00:06:40,280 --> 00:06:42,920 Pretty much equal diameter. 137 00:06:42,920 --> 00:06:45,280 Leave them in the fridge to set. 138 00:06:45,280 --> 00:06:48,280 It's a lot of information - thicknesses of ingredients, 139 00:06:48,280 --> 00:06:50,920 certain temperatures you're meant to cook them at. 140 00:06:50,920 --> 00:06:55,400 Little bit of oil in the bag stops the bag from completely collapsing. 141 00:06:55,400 --> 00:06:58,640 And now that's going to go into the water bath, 6.5 minutes. 142 00:06:58,640 --> 00:07:02,320 Now, Brendan's going to start working on the vichyssoise. 143 00:07:02,320 --> 00:07:04,520 What we want is a cucumber flavour. 144 00:07:04,520 --> 00:07:06,160 We don't want a potato flavour. 145 00:07:06,160 --> 00:07:07,920 That goes in. 146 00:07:07,920 --> 00:07:10,720 They make it look so simple! 147 00:07:12,600 --> 00:07:14,040 Think that's enough, Brendan. 148 00:07:14,040 --> 00:07:17,480 So one of the rolls was a little bit thicker than this one 149 00:07:17,480 --> 00:07:20,440 and this one, look, it's got plenty of resistance 150 00:07:20,440 --> 00:07:22,280 but the other one still felt 151 00:07:22,280 --> 00:07:24,880 as though there was not much resistance there so... 152 00:07:24,880 --> 00:07:26,480 JOCK: So you really need some intuition here 153 00:07:26,480 --> 00:07:28,240 because at the end of the day, it's not exact. 154 00:07:28,240 --> 00:07:30,960 No, it's not exact. All loins aren't going to be exactly the same size. 155 00:07:30,960 --> 00:07:33,680 No. They're not going to be exact... No. 156 00:07:33,680 --> 00:07:36,480 I definitely use my instincts a lot when I cook a protein. 157 00:07:36,480 --> 00:07:40,160 Alla's also saying, "Go with your instincts. You know how to cook." 158 00:07:40,160 --> 00:07:42,760 It's really comforting to hear her say that but at the same time, 159 00:07:42,760 --> 00:07:45,280 I'm like, "This is your recipe so you know!" 160 00:07:45,280 --> 00:07:48,400 Right, the last thing we're going to move onto is the dill oil. 161 00:07:48,400 --> 00:07:51,160 And the dish kind of comes together really quickly. 162 00:07:51,160 --> 00:07:55,320 The vichyssoise, we just need to check that it's chilled enough 163 00:07:55,320 --> 00:07:58,240 and also, check the seasoning once it has been chilled. 164 00:07:58,240 --> 00:08:01,920 So I'm hoping I can re-create it just as quickly. 165 00:08:01,920 --> 00:08:03,840 And now we're going to plate it. 166 00:08:03,840 --> 00:08:06,960 Small half-tablespoon full of the linguine twist. 167 00:08:08,400 --> 00:08:11,480 The summer cucumber and Murray cod dish 168 00:08:11,480 --> 00:08:14,280 is chalk and cheese to how I normally cook. 169 00:08:14,280 --> 00:08:17,480 And then the Murray cod roe around the outer edges. 170 00:08:17,480 --> 00:08:20,520 I know that this is going to be a challenge for me today. 171 00:08:20,520 --> 00:08:25,080 So this is our...summer cucumber and Murray cod dish. 172 00:08:25,080 --> 00:08:26,440 And that's your challenge for today. 173 00:08:26,440 --> 00:08:28,000 Beautiful. 174 00:08:29,520 --> 00:08:31,160 Wanna try it? ALL: Yes! 175 00:08:31,160 --> 00:08:32,560 Course you do. 176 00:08:32,560 --> 00:08:33,920 Oh, my gosh. 177 00:08:33,920 --> 00:08:38,240 The balance of Alla's final dish is perfect. 178 00:08:38,240 --> 00:08:41,680 Cucumber-forward, supported by Murray cod. 179 00:08:41,680 --> 00:08:43,640 The Murray cod is cooked perfectly 180 00:08:43,640 --> 00:08:49,240 and I'm just left with this lingering balanced cucumber flavour in my mouth, 181 00:08:49,240 --> 00:08:50,720 which I've never had before. 182 00:08:50,720 --> 00:08:52,720 It looks like summer. 183 00:08:52,720 --> 00:08:56,400 It's so good. It's so simple yet so complex. 184 00:08:56,400 --> 00:08:59,560 And the seasoning on it is just perfect. 185 00:08:59,560 --> 00:09:03,880 There's so much finesse here and it's just so beautiful and inviting 186 00:09:03,880 --> 00:09:06,560 and the way you've transformed the ingredients 187 00:09:06,560 --> 00:09:08,400 is just really, really inspiring. 188 00:09:08,400 --> 00:09:10,440 Alright, time to head back to the MasterChef kitchen. 189 00:09:10,440 --> 00:09:11,560 I'll see you there. 190 00:09:11,560 --> 00:09:13,440 Thank you so much. ALL: Thank you. 191 00:09:13,440 --> 00:09:15,200 Thank you. Thank you. 192 00:09:15,200 --> 00:09:18,000 MINOLI: I've seen Alla and Brendan cook now, 193 00:09:18,000 --> 00:09:21,680 I know there's five main elements and four garnishes 194 00:09:21,680 --> 00:09:25,240 and I'm hoping that I can remember it on the drive home. 195 00:09:27,800 --> 00:09:31,840 SARAH: EV is charged, we have fuel, let's go. 196 00:09:31,840 --> 00:09:34,040 Let's go. Let's do this. Let's go. 197 00:09:34,040 --> 00:09:37,000 My memory can be touch and go at times, 198 00:09:37,000 --> 00:09:41,040 some things just get wiped from my brain completely 199 00:09:41,040 --> 00:09:46,760 and other times, I can remember everything so specifically. 200 00:09:46,760 --> 00:09:49,480 I'm hoping the latter is what happens today. 201 00:10:13,000 --> 00:10:15,480 (CHEERING AND APPLAUSE) 202 00:10:15,480 --> 00:10:17,400 Yes, Sarah! 203 00:10:26,880 --> 00:10:29,000 Welcome back to the MasterChef kitchen. 204 00:10:29,000 --> 00:10:32,320 I hope that you have remembered everything very, very well 205 00:10:32,320 --> 00:10:33,920 and in fine detail. 206 00:10:33,920 --> 00:10:37,200 You will have 90 minutes to re-create four perfect plates 207 00:10:37,200 --> 00:10:40,240 of Alla's summer cucumbers with Murray cod. 208 00:10:40,240 --> 00:10:44,880 And the cook that creates the dish that least resembles Alla's dish... 209 00:10:44,880 --> 00:10:46,600 ..will be going home. 210 00:10:46,600 --> 00:10:48,440 Good luck, everybody. 211 00:10:48,440 --> 00:10:50,280 Your 90 minutes starts now. 212 00:10:50,280 --> 00:10:51,680 (APPLAUSE) 213 00:10:51,680 --> 00:10:54,160 (CALLS OF ENCOURAGEMENT) 214 00:10:57,480 --> 00:11:00,000 I had a blast watching Alla's demonstration. 215 00:11:00,000 --> 00:11:02,400 I'm feeling really inspired, I feel ready to cook. 216 00:11:02,400 --> 00:11:06,280 Firstly, I'm jotting down points of significance about the dish 217 00:11:06,280 --> 00:11:10,400 that I feel like if I start to panic, I may forget. 218 00:11:10,400 --> 00:11:12,200 My memory's pretty good. 219 00:11:12,200 --> 00:11:15,320 My partner, Vincent, always says I remember too much. 220 00:11:15,320 --> 00:11:18,400 So hopefully, it's gonna help in this case. (CHUCKLES) 221 00:11:19,880 --> 00:11:21,400 Come on, girls! 222 00:11:21,400 --> 00:11:22,960 C'mon, Jenn. 223 00:11:22,960 --> 00:11:24,560 Let's go, Harry. 224 00:11:24,560 --> 00:11:25,920 Come on, guys. 225 00:11:25,920 --> 00:11:28,400 Go, Sarah. Go, Minoli. 226 00:11:29,640 --> 00:11:31,200 MINOLI: This dish is unfamiliar to me 227 00:11:31,200 --> 00:11:34,960 so I want all the detail to be on paper. 228 00:11:34,960 --> 00:11:38,120 I know how to cure, I know how to pickle, I know how to make oils, 229 00:11:38,120 --> 00:11:41,160 but the main things for me that I don't know how to do 230 00:11:41,160 --> 00:11:45,840 are the vichyssoise and sous videing fish. 231 00:11:47,680 --> 00:11:51,880 90 minutes should be plenty of time to re-create this dish. 232 00:11:51,880 --> 00:11:55,120 I just need to breathe, take a moment, 233 00:11:55,120 --> 00:11:57,600 and hopefully, let that re-sink into my brain. 234 00:11:57,600 --> 00:11:59,520 Let's go, girls! Whoo! 235 00:11:59,520 --> 00:12:01,360 (APPLAUSE) 236 00:12:07,080 --> 00:12:09,840 HARRY: Yeah, first pressure test and meeting Alla 237 00:12:09,840 --> 00:12:12,160 and going out to Daylesford was just absolutely incredible. 238 00:12:12,160 --> 00:12:14,200 Just wanna do the dish justice. 239 00:12:14,200 --> 00:12:16,760 The thing that I want to start on straightaway is my fish. 240 00:12:16,760 --> 00:12:20,640 I remember watching Brendan do it, so as soon as I get the fillets out, 241 00:12:20,640 --> 00:12:24,280 I remember to take off the ribs then clean off all the fat from the fish 242 00:12:24,280 --> 00:12:27,280 and then I can start slicing my thinner pieces of fish 243 00:12:27,280 --> 00:12:29,320 that are gonna get pickled for the cucumber roll. 244 00:12:30,360 --> 00:12:31,920 Come off, you little skin. 245 00:12:31,920 --> 00:12:33,360 And then I'm going to remove the skin 246 00:12:33,360 --> 00:12:36,640 and clean up the pieces of loin for the medallion. 247 00:12:38,920 --> 00:12:41,920 I'm feeling really confused about what I'm going to do with my pin today. 248 00:12:43,320 --> 00:12:47,720 Considering that this dish feels so aligned with how I cook already, 249 00:12:47,720 --> 00:12:49,640 I don't wanna go home 250 00:12:49,640 --> 00:12:52,480 but I don't wanna go home with a pin even more than that. 251 00:12:52,480 --> 00:12:55,360 (CHEERING AND APPLAUSE) Go, girls! Come on. 252 00:12:56,720 --> 00:12:58,640 Go, Sarah! Go, Sare. 253 00:12:58,640 --> 00:13:03,000 It's my first time doing a pressure test back this time. 254 00:13:03,000 --> 00:13:05,760 I feel I have a lot more to prove 255 00:13:05,760 --> 00:13:08,800 because I have done so much since MasterChef. 256 00:13:08,800 --> 00:13:11,680 I love Alla and I think she's just so incredible. 257 00:13:11,680 --> 00:13:15,080 I still to this day remember the challenge that we had together 258 00:13:15,080 --> 00:13:17,000 in my season. 259 00:13:17,000 --> 00:13:19,400 The dish we're doing today... 260 00:13:21,040 --> 00:13:22,760 Looks beautiful. 261 00:13:22,760 --> 00:13:24,680 Yeah, I'm excited to do it. 262 00:13:24,680 --> 00:13:27,600 Well, it's a challenge. That's what you're here for. It is a challenge and I like that. 263 00:13:27,600 --> 00:13:31,160 So think I'm very happy that I got the opportunity 264 00:13:31,160 --> 00:13:32,800 to have this challenge today. 265 00:13:32,800 --> 00:13:35,640 I really admire what Alla has done, 266 00:13:35,640 --> 00:13:39,600 creating a really different experience in Daylesford 267 00:13:39,600 --> 00:13:41,480 is kind of what I've done in Goa. 268 00:13:41,480 --> 00:13:43,200 So I really look up to her. 269 00:13:45,040 --> 00:13:49,280 Alla and Jock have arrived, so that means you've got 75 minutes to go! 270 00:13:49,280 --> 00:13:51,120 (APPLAUSE) 271 00:13:53,240 --> 00:13:55,920 Alla and Jock are back in the kitchen now 272 00:13:55,920 --> 00:13:58,560 and the nerves are really rolling in 273 00:13:58,560 --> 00:14:02,200 because I'm cooking for Alla and I want to do it justice. 274 00:14:13,440 --> 00:14:16,400 BILLIE: I think this challenge is really hard. 275 00:14:16,400 --> 00:14:20,360 Going offsite to a restaurant and learning a dish, 276 00:14:20,360 --> 00:14:23,600 not being able to write anything down and just doing it from memory, 277 00:14:23,600 --> 00:14:26,280 I reckon is probably one of the hardest challenges yet. 278 00:14:26,280 --> 00:14:27,520 MINOLI: Ooh! 279 00:14:27,520 --> 00:14:29,400 Keep hustling, Minoli, you're doing well, mate! 280 00:14:31,400 --> 00:14:34,400 I feel like I'm taking so long to prep this fish. 281 00:14:34,400 --> 00:14:38,360 I've only got 70 minutes left and I'm only slicing now. 282 00:14:39,400 --> 00:14:41,960 I know one of the big parts of this recipe 283 00:14:41,960 --> 00:14:43,200 is getting the balance right. 284 00:14:43,200 --> 00:14:46,000 Because I tried it and it was beautiful. 285 00:14:47,480 --> 00:14:51,840 The summer cucumber and Murray cod dish is the furthest thing 286 00:14:51,840 --> 00:14:53,720 from how I normally cook. 287 00:14:54,760 --> 00:14:59,520 The fine detail that Alla gives to her food was what stuck with me 288 00:14:59,520 --> 00:15:01,040 when I was watching her cook. 289 00:15:02,040 --> 00:15:06,440 So I'm gonna try and re-create the dish just as Alla and Brendan did it. 290 00:15:06,440 --> 00:15:10,640 If this is what Alla does and this is how particular she is, 291 00:15:10,640 --> 00:15:12,320 then this is what I need to do. 292 00:15:12,320 --> 00:15:14,080 (SIGHS) And Alla's here. 293 00:15:14,080 --> 00:15:16,000 So I need to just do this recipe justice. 294 00:15:16,000 --> 00:15:17,920 (CHEERING AND APPLAUSE) 295 00:15:17,920 --> 00:15:20,560 Go, Sarah! Come on, guys! 296 00:15:22,000 --> 00:15:26,760 It's such a simple dish but it's complex. 297 00:15:26,760 --> 00:15:31,920 I've got my Murry cod loins in the brine and I pat dry my slices 298 00:15:31,920 --> 00:15:33,400 and put them back in the fridge, 299 00:15:33,400 --> 00:15:36,320 to be used later inside the pickled cucumber roll. 300 00:15:36,320 --> 00:15:39,960 Now I can crack on to my pickled cucumbers 301 00:15:39,960 --> 00:15:42,640 for the outside of the pickled cucumber roll 302 00:15:42,640 --> 00:15:44,320 and the cucumber linguine. 303 00:15:44,320 --> 00:15:47,440 The pickled cucumbers are sliced thin 304 00:15:47,440 --> 00:15:50,760 and then these are gonna be pickled with salt and white wine vinegar. 305 00:15:52,600 --> 00:15:55,640 We haven't been given any measurements at all for this process 306 00:15:55,640 --> 00:15:59,200 and even when Alla was doing it, she was completely going off by feel. 307 00:15:59,200 --> 00:16:01,800 She'd sprinkle some salt, put it through the cucumber. 308 00:16:01,800 --> 00:16:03,240 Touch it, look at it, taste it, 309 00:16:03,240 --> 00:16:05,920 and then decide whether or not it needed any more salt or vinegar. 310 00:16:06,960 --> 00:16:09,040 It's calming because there's nothing to follow. 311 00:16:09,040 --> 00:16:10,640 So it feels like you're cooking at home 312 00:16:10,640 --> 00:16:12,920 and you're just cooking lovely food that tastes good 313 00:16:12,920 --> 00:16:14,840 and that's what's important. 314 00:16:14,840 --> 00:16:17,600 I really have to trust my palate. 315 00:16:17,600 --> 00:16:22,080 It may not be as experienced as Alla's but it's tasted the final dish 316 00:16:22,080 --> 00:16:24,240 and I'm hoping it remembers. (GIGGLES) 317 00:16:24,240 --> 00:16:27,680 It was so lovely this morning to watch Alla cook. 318 00:16:27,680 --> 00:16:30,880 Her philosophy about food is very inspiring 319 00:16:30,880 --> 00:16:34,200 and I feel like that's sort of like the food that I've been searching for 320 00:16:34,200 --> 00:16:37,160 so I feel very blessed - as strange as it sounds - 321 00:16:37,160 --> 00:16:38,840 to be in this pressure test. 322 00:16:40,680 --> 00:16:42,760 Usually, with a pressure test, of course, 323 00:16:42,760 --> 00:16:45,640 they have a very detailed recipe to follow to the letter 324 00:16:45,640 --> 00:16:46,920 if they want to succeed. 325 00:16:46,920 --> 00:16:49,480 Today, it's all about how much they can remember 326 00:16:49,480 --> 00:16:51,800 and how much instinct they can apply. 327 00:16:51,800 --> 00:16:54,560 Mmm. They're not looking nervous at the moment at all. 328 00:16:54,560 --> 00:16:55,840 No. And... 329 00:16:55,840 --> 00:16:56,960 Should they be, though? 330 00:16:56,960 --> 00:16:59,720 The thing is, if you get too relaxed and one little thing goes wrong, 331 00:16:59,720 --> 00:17:00,800 it'll throw you. Yeah. 332 00:17:00,800 --> 00:17:02,000 It'll throw you much more than 333 00:17:02,000 --> 00:17:04,480 if you're actually on adrenaline all the time. 334 00:17:04,480 --> 00:17:07,040 There's a lot of sort of looking at the thinness of the cucumbers. 335 00:17:07,040 --> 00:17:09,920 That's probably not as important as some of the other things. 336 00:17:09,920 --> 00:17:12,400 (CALLS OF ENCOURAGEMENT) 337 00:17:15,160 --> 00:17:18,480 My gosh, this is a lot of cucumbers. (LAUGHS) 338 00:17:18,480 --> 00:17:22,520 There is a lot of prep work with the cucumbers and fish 339 00:17:22,520 --> 00:17:25,960 but this is an Alla Wolf-Tasker dish. 340 00:17:25,960 --> 00:17:29,960 Slice and then basically julienne them to make the linguine. 341 00:17:29,960 --> 00:17:32,440 And it's all in the precision. 342 00:17:32,440 --> 00:17:36,480 I've spent time being as detailed as possible 343 00:17:36,480 --> 00:17:39,600 yet the time is just flying out the door. 344 00:17:39,600 --> 00:17:41,840 I really need to motor now. 345 00:17:43,720 --> 00:17:46,200 Good work, Sare. Go, Sarah. 346 00:17:46,200 --> 00:17:48,960 I have my sliced cucumbers pickled. 347 00:17:48,960 --> 00:17:52,200 I have my julienne cucumber linguine pickling 348 00:17:52,200 --> 00:17:55,600 and now, I'm moving on to confiting my Murray cod. 349 00:17:55,600 --> 00:17:59,240 I need to really make sure I get it into a perfect kind of cylinder 350 00:17:59,240 --> 00:18:01,240 so that it cooks perfectly 351 00:18:01,240 --> 00:18:03,960 and stays that same thickness all the way through. 352 00:18:03,960 --> 00:18:06,000 You got this, Sarah, come on. 353 00:18:06,000 --> 00:18:12,000 I came back into this competition because I wanted to grow again. 354 00:18:12,000 --> 00:18:14,640 When you get into opening your own restaurant, 355 00:18:14,640 --> 00:18:17,440 you're not learning from any other restaurateurs. 356 00:18:17,440 --> 00:18:22,280 So, to have this opportunity today to cook with Alla is a real benefit 357 00:18:22,280 --> 00:18:24,360 and I feel really thankful. 358 00:18:24,360 --> 00:18:28,120 Hope you've got a good memory 'cause you've only got 45 minutes to go. 359 00:18:28,120 --> 00:18:30,360 (APPLAUSE) Come on, guys. 360 00:18:31,560 --> 00:18:35,480 Oh, my God, it's just gone so quickly. Isn't it crazy? 361 00:18:41,880 --> 00:18:43,600 MINOLI: Ooh. 362 00:18:43,600 --> 00:18:45,640 I didn't feel the pressure at the start 363 00:18:45,640 --> 00:18:47,440 but now I'm feeling the pressure. 364 00:18:47,440 --> 00:18:51,360 This dish kind of comes together at the end 365 00:18:51,360 --> 00:18:55,440 and I feel like I've taken up too much time 366 00:18:55,440 --> 00:18:58,600 just slicing cucumbers and Murray cod. 367 00:18:58,600 --> 00:19:01,560 ALVIN: How long does your fish need to be in the water bath? 368 00:19:01,560 --> 00:19:03,760 Like, 6.5 minutes. OK, cool. 369 00:19:03,760 --> 00:19:04,920 But I'm gonna do it now. 370 00:19:04,920 --> 00:19:07,480 I still have to get my two cod medallions 371 00:19:07,480 --> 00:19:09,680 into the sous vide machine. 372 00:19:09,680 --> 00:19:12,120 I've got to make my dill oil. 373 00:19:12,120 --> 00:19:15,240 I need to roll my cucumber and cod rolls 374 00:19:15,240 --> 00:19:17,840 and get onto my vichyssoise stat. 375 00:19:17,840 --> 00:19:19,240 Minoli. Hi, Andy. 376 00:19:19,240 --> 00:19:20,720 Ooh, crucial moment here? Am I right? 377 00:19:20,720 --> 00:19:22,680 Yep. (ALL LAUGH) 378 00:19:22,680 --> 00:19:24,080 I think the whole thing's crucial! 379 00:19:24,080 --> 00:19:26,520 We always choose the best times to come and say g'day, don't we? 380 00:19:26,520 --> 00:19:27,960 You look a bit flustered. 381 00:19:27,960 --> 00:19:30,160 Oh, I'm just like so laser focused at the moment. 382 00:19:30,160 --> 00:19:31,800 Right. Gotcha. Good. 383 00:19:31,800 --> 00:19:34,040 I just wanna make sure that I'm here at the end of this cook. 384 00:19:34,040 --> 00:19:36,840 Yep. How are you feeling about the vichyssoise? 385 00:19:36,840 --> 00:19:38,640 Good. Oh, great. 386 00:19:38,640 --> 00:19:41,320 Oh. Well... No, that's fantastic. 387 00:19:41,320 --> 00:19:43,040 I just wasn't sure how you were feeling about it. 388 00:19:43,040 --> 00:19:44,560 I didn't even know what it was before today. 389 00:19:44,560 --> 00:19:47,960 (LAUGHS) But I understand the concept. Now she feels good about it! 390 00:19:47,960 --> 00:19:52,200 This vichyssoise is the most important thing on this dish 391 00:19:52,200 --> 00:19:55,040 so I just need to motor on to get everything done. 392 00:19:55,040 --> 00:19:56,560 So I can focus on that. 393 00:19:58,880 --> 00:20:00,920 (LAUGHS) This is wild. 394 00:20:00,920 --> 00:20:02,680 Go, Minoli! 395 00:20:04,520 --> 00:20:06,400 Go, Sarah. 396 00:20:07,680 --> 00:20:10,960 It seems like there's time but there's never time in this kitchen. (TIMER BEEPS) 397 00:20:10,960 --> 00:20:13,920 Time just goes really fast so... I really have to crack on. 398 00:20:13,920 --> 00:20:18,280 My time is up and I need to check my confit Murray cod loin. 399 00:20:18,280 --> 00:20:21,720 The perfectly cooked Murray cod should be 400 00:20:21,720 --> 00:20:23,680 just set in the middle with a touch of pink. 401 00:20:23,680 --> 00:20:26,440 I don't know what texture I'm looking for 402 00:20:26,440 --> 00:20:29,760 'cause I didn't get to touch the fish when Alla did her demonstration. 403 00:20:30,960 --> 00:20:34,080 So, one of the rolls was a little bit thicker than this one 404 00:20:34,080 --> 00:20:37,440 and this one, it's got plenty of resistance but the other one, 405 00:20:37,440 --> 00:20:39,480 there was really not much resistance there. 406 00:20:39,480 --> 00:20:44,160 But Alla said trust your instincts, trust your intuition. 407 00:20:44,160 --> 00:20:47,360 Uh, my instincts say this fish is perfect to go in the ice bath. 408 00:20:47,360 --> 00:20:49,240 Yep. So I'm gonna pop him in. 409 00:20:49,240 --> 00:20:50,960 This one feels a bit different. 410 00:20:50,960 --> 00:20:53,240 It feels a lot softer. Yeah. 411 00:20:53,240 --> 00:20:54,600 I'm gonna rest it another minute 412 00:20:54,600 --> 00:20:56,440 'cause Alla did mention resting the fish 413 00:20:56,440 --> 00:20:59,240 to allow it to just gently keep cooking a little bit 414 00:20:59,240 --> 00:21:01,040 before you plunge it into the ice bath. 415 00:21:01,040 --> 00:21:03,680 You can always keep cooking, you can't un-cook the fish. 416 00:21:03,680 --> 00:21:05,200 There's the scientific brain. 417 00:21:05,200 --> 00:21:07,240 Yeah, exactly right. I love her recall. 418 00:21:07,240 --> 00:21:09,240 Yeah, dentist is really coming to the fore now. 419 00:21:09,240 --> 00:21:10,680 (LAUGHS) 420 00:21:10,680 --> 00:21:12,560 Good stuff, Jenn. Nailed it. Thank you so much. 421 00:21:12,560 --> 00:21:15,960 This dish has such simple elements 422 00:21:15,960 --> 00:21:18,800 that everything must be done to absolute perfection. 423 00:21:23,040 --> 00:21:25,640 HARRY: As I'm prepping some herbs for my herb oil, 424 00:21:25,640 --> 00:21:30,400 I get this feeling that the timer should have maybe gone off 425 00:21:30,400 --> 00:21:32,120 for my fish by now. 426 00:21:33,280 --> 00:21:35,240 I look and my timer's stopped. 427 00:21:35,240 --> 00:21:36,840 Argh! 428 00:21:39,360 --> 00:21:42,800 I have no idea how long my fish has been in the water bath for. 429 00:21:45,880 --> 00:21:47,720 I was in such a good position. 430 00:21:52,960 --> 00:21:56,640 This could be the beginning of the unravelling of my dish. 431 00:22:13,720 --> 00:22:15,760 ALI: It's a really strange vibe today. 432 00:22:15,760 --> 00:22:17,480 We don't know what they're cooking. 433 00:22:17,480 --> 00:22:20,720 You know, it's a very strange, kind of pin drop 434 00:22:20,720 --> 00:22:22,680 kind of silence in here today. 435 00:22:24,960 --> 00:22:28,680 HARRY: The vibe in the kitchen today is really, really intense. 436 00:22:28,680 --> 00:22:31,040 I look down and my timer's stopped. 437 00:22:31,040 --> 00:22:34,040 I have no idea how long my fish has been in the water bath for. 438 00:22:39,120 --> 00:22:41,680 And now, it's completely based on feel. 439 00:22:45,520 --> 00:22:47,520 That one's fine. 440 00:22:47,520 --> 00:22:51,320 I feel the smaller one and I'm confident that it's cooked enough. 441 00:22:51,320 --> 00:22:53,200 But I'm really worried because ultimately, 442 00:22:53,200 --> 00:22:55,760 I'm not gonna know what it's like until right at the end 443 00:22:55,760 --> 00:22:56,920 when you go in to cut it. 444 00:22:56,920 --> 00:22:59,040 Other one's still in, is it? Yep. 445 00:22:59,040 --> 00:23:03,000 I just need to continue to trust in my palate and my cooking 446 00:23:03,000 --> 00:23:05,560 and get through to a point where I feel comfortable 447 00:23:05,560 --> 00:23:08,840 and then make a decision on what I'm going to do with my pin today. 448 00:23:08,840 --> 00:23:11,080 She's a little bit nervous. 449 00:23:11,080 --> 00:23:12,800 They all are. Are they? 450 00:23:12,800 --> 00:23:15,920 It's you. You make people nervous. No, she's really a little nervous 451 00:23:15,920 --> 00:23:18,320 and there's not much to be nervous about. 452 00:23:18,320 --> 00:23:21,000 Well, one of them's gonna go home. 453 00:23:21,000 --> 00:23:26,400 It's only cucumbers and cod and you have only 30 minutes to go. 454 00:23:26,400 --> 00:23:28,160 Let's go, ladies! (CHEERING AND APPLAUSE) 455 00:23:28,160 --> 00:23:30,880 Go, girls! Come on! Go, Sarah! 456 00:23:30,880 --> 00:23:32,160 It's just flown. It's crazy. 457 00:23:32,160 --> 00:23:33,560 Go, Minoli! 458 00:23:33,560 --> 00:23:34,840 Good work, guys. 459 00:23:36,680 --> 00:23:38,720 Go, girls, let's go! 460 00:23:38,720 --> 00:23:41,360 JENN: I'm really happy with my cook today. 461 00:23:41,360 --> 00:23:43,240 I'm working on my vichyssoise. 462 00:23:43,240 --> 00:23:47,760 Alla said traditionally, a vichyssoise is a cold potato soup. 463 00:23:47,760 --> 00:23:50,000 But in the case of this dish, 464 00:23:50,000 --> 00:23:53,800 it's actually going to be a cold cucumber and dill sauce. 465 00:23:55,320 --> 00:23:58,920 I remember Alla didn't let her shallots take on any colour. 466 00:23:59,960 --> 00:24:01,800 Jenn, just do one potato, yeah? One potato? 467 00:24:01,800 --> 00:24:03,320 It's more than enough. OK. Thanks. 468 00:24:03,320 --> 00:24:06,160 Then we add in some grated potatoes. 469 00:24:06,160 --> 00:24:09,040 She described the potatoes as the binder. 470 00:24:09,040 --> 00:24:14,480 Otherwise, the cucumber will split. So it's finding the balance. 471 00:24:14,480 --> 00:24:17,360 This sauce is about the cucumbers, not the potatoes. 472 00:24:26,720 --> 00:24:29,080 MINOLI: I'm getting my cucumbers for my vichyssoise. 473 00:24:29,080 --> 00:24:31,720 Alla said there's a lot of flavour in the outside 474 00:24:31,720 --> 00:24:33,640 and these cucumbers are kind of different 475 00:24:33,640 --> 00:24:35,360 to what I saw this morning. 476 00:24:35,360 --> 00:24:37,280 They've got a lot more seeds in them 477 00:24:37,280 --> 00:24:40,440 so I just need to make sure that I've got more flesh. 478 00:24:40,440 --> 00:24:43,560 Because cucumber flavour, it has to be front and centre. 479 00:24:43,560 --> 00:24:46,400 Sarah. Hi. How long are you gonna stay. 480 00:24:46,400 --> 00:24:48,280 (LAUGHS) Oh, not too long. 481 00:24:48,280 --> 00:24:50,400 I need to run over. What have you gotta do? 482 00:24:50,400 --> 00:24:52,680 Because honestly... Blend this vichyssoise. 483 00:24:52,680 --> 00:24:55,920 Yep. And I have to...make my rolls. 484 00:24:55,920 --> 00:24:57,600 Yep. To cure my fish. 485 00:24:57,600 --> 00:25:00,000 And then plate four perfect plates. Yes. 486 00:25:00,000 --> 00:25:02,160 You've got some work to do. Yep. 487 00:25:02,160 --> 00:25:05,520 Let's go. Let's go! Go, come on! 488 00:25:05,520 --> 00:25:07,960 (APPLAUSE) 489 00:25:07,960 --> 00:25:11,120 I feel like my food journey in the MasterChef kitchen has only just begun. 490 00:25:11,120 --> 00:25:13,400 Especially after today's session with Alla. 491 00:25:13,400 --> 00:25:16,520 I feel like I'm finally finding that thing I've been looking for. 492 00:25:16,520 --> 00:25:19,840 Doing things instinctively like Alla and Brendan 493 00:25:19,840 --> 00:25:23,520 is definitely the way I aspire to cook. 494 00:25:23,520 --> 00:25:27,400 This challenge, I feel like I needed to be here 495 00:25:27,400 --> 00:25:31,000 because I needed to be reminded of the joy of cooking. 496 00:25:31,000 --> 00:25:34,840 As with every pressure test, the energy has gone up a level. 497 00:25:34,840 --> 00:25:36,720 15 minutes to go! 498 00:25:36,720 --> 00:25:39,160 Definitely taken it up a notch. Oh, my God. 499 00:25:43,400 --> 00:25:46,160 Come on, girls, come on! 500 00:25:48,960 --> 00:25:50,240 Whoo! 501 00:25:54,120 --> 00:26:00,160 I am blending my vichyssoise and I feel the hit of pressure right now. 502 00:26:00,160 --> 00:26:02,280 This is so crazy. 503 00:26:02,280 --> 00:26:05,360 I've realised time is just running away from me. 504 00:26:05,360 --> 00:26:08,960 Oh! Alla. (LAUGHS) You made it look so easy. 505 00:26:08,960 --> 00:26:10,560 Hang in there. Hang in there. 506 00:26:10,560 --> 00:26:13,560 I am moving on to my cucumber and cod roll 507 00:26:13,560 --> 00:26:18,040 and I remember the refinement in how Alla put this together. 508 00:26:18,040 --> 00:26:23,120 Every part of the cucumber slices was covered with cod in that tight roll 509 00:26:23,120 --> 00:26:25,840 so that it really holds together when I slice. 510 00:26:25,840 --> 00:26:29,960 I'm just trying to really envision that so I can replicate it now. 511 00:26:29,960 --> 00:26:32,200 I definitely thought it was gonna be plenty of time 512 00:26:32,200 --> 00:26:34,880 but I can see now that it's gonna be tight. 513 00:26:36,080 --> 00:26:38,000 I still have a lot to do. 514 00:26:39,480 --> 00:26:42,920 And to add to that, I need to plate four perfect dishes. 515 00:26:42,920 --> 00:26:47,160 I'm not sure if I'm gonna get it all done. I am really worried. 516 00:26:47,160 --> 00:26:49,240 I was getting stressed by how slowly they were working. 517 00:26:49,240 --> 00:26:51,200 Come on, guys. 518 00:26:53,480 --> 00:26:55,560 This one's not gonna make it. 519 00:26:55,560 --> 00:26:57,800 Come on, Minoli, come on! Keep going, Minoli! 520 00:26:57,800 --> 00:26:59,200 Come on, Minoli. 521 00:26:59,200 --> 00:27:00,560 Ooh! What am I doing? 522 00:27:00,560 --> 00:27:02,840 I'm running out of time. 523 00:27:02,840 --> 00:27:06,000 Let's get this vichyssoise on. 524 00:27:06,000 --> 00:27:07,320 I still have so much to do. 525 00:27:07,320 --> 00:27:09,040 I haven't got the vichyssoise done. 526 00:27:09,040 --> 00:27:11,200 I remember them cooking some shallots. 527 00:27:11,200 --> 00:27:12,840 Adding a grated potato. 528 00:27:16,200 --> 00:27:18,120 I need to do the dill oil. 529 00:27:18,120 --> 00:27:20,440 I've got some cod here. 530 00:27:20,440 --> 00:27:23,600 Murray cod is sitting on the bench right now. 531 00:27:23,600 --> 00:27:26,200 The cucumber rolls aren't actually rolled yet. 532 00:27:26,200 --> 00:27:27,520 Go, Minoli. 533 00:27:27,520 --> 00:27:32,400 The cucumber has gotten the better of me but I refuse to give up. 534 00:27:32,400 --> 00:27:33,920 You know what? 535 00:27:33,920 --> 00:27:36,440 If this is gonna be my last cook, I'm going down with a bang. 536 00:27:36,440 --> 00:27:38,240 I'm giving it everything. 537 00:27:38,240 --> 00:27:41,360 It was very relaxed and now it's starting to really speed up. 538 00:27:41,360 --> 00:27:43,920 JOCK: They've got a long way to go. 539 00:27:43,920 --> 00:27:46,040 Oh, God, I'm worried about those kids. 540 00:27:46,040 --> 00:27:48,560 They were looking so confident in the beginning. 541 00:27:48,560 --> 00:27:49,680 ANDY: Yeah. Now it's gone... 542 00:27:49,680 --> 00:27:52,800 Now it's gone ballistic and the problem is at the end, 543 00:27:52,800 --> 00:27:55,880 the things at the end are the things they really need to be careful of, 544 00:27:55,880 --> 00:27:57,240 like the flavour of... Yeah. 545 00:27:57,240 --> 00:27:59,480 You know, undercooking the shallots and all that stuff. 546 00:27:59,480 --> 00:28:00,800 And the plating too. 547 00:28:00,800 --> 00:28:02,360 Like, they've never plated four plates. 548 00:28:02,360 --> 00:28:04,640 You have to have everything in front of you, 549 00:28:04,640 --> 00:28:06,200 10 minutes beforehand at least. 550 00:28:09,160 --> 00:28:11,960 Things are getting really, really intense. 551 00:28:11,960 --> 00:28:16,880 The state of most of the benches look pretty hectic 552 00:28:16,880 --> 00:28:20,080 but I'm watching Minoli and there's a lot going on on the bench 553 00:28:20,080 --> 00:28:22,720 and I'm starting to feel a bit nervous. 554 00:28:22,720 --> 00:28:26,240 I know how great she is in this kitchen. 555 00:28:26,240 --> 00:28:27,280 Oh, God. 556 00:28:27,280 --> 00:28:30,360 And how she can turn something around really quickly. 557 00:28:30,360 --> 00:28:32,400 ALVIN: Minoli, check your vichyssoise. Yep. 558 00:28:32,400 --> 00:28:34,840 But the time just seems to be going really quickly 559 00:28:34,840 --> 00:28:39,240 and it feels like she might not have enough time to get everything out. 560 00:28:39,240 --> 00:28:40,640 Come on, Minoli! Come on! 561 00:28:49,120 --> 00:28:50,800 We want four perfect plates 562 00:28:50,800 --> 00:28:52,360 in 10 minutes! 563 00:28:52,360 --> 00:28:54,520 (CALLS OF ENCOURAGEMENT) 564 00:28:59,880 --> 00:29:03,960 10 minutes to go and I have to slice my confit cod. 565 00:29:03,960 --> 00:29:05,160 Thank God. 566 00:29:05,160 --> 00:29:06,920 Yes, Sarah! Come on! 567 00:29:06,920 --> 00:29:08,600 Thankfully, it's cooked. 568 00:29:08,600 --> 00:29:13,240 I just remember Alla's having some beautiful pink to the centre 569 00:29:13,240 --> 00:29:15,480 and just being set around the outside. 570 00:29:15,480 --> 00:29:17,960 So I'm choosing my pieces carefully. 571 00:29:17,960 --> 00:29:19,640 I'm thinking these four. 572 00:29:19,640 --> 00:29:22,080 This one's a bit thinner so I've gone a little bit higher. 573 00:29:22,080 --> 00:29:24,200 Pick the four best ones for yourself. Yep. 574 00:29:24,200 --> 00:29:27,560 I've got hardly any time left to plate these four perfect dishes 575 00:29:27,560 --> 00:29:32,360 and I don't have a lot of time to taste everything together. 576 00:29:32,360 --> 00:29:33,760 I'm worried about balancing 577 00:29:33,760 --> 00:29:37,480 and getting the last final touches on the plates. 578 00:29:37,480 --> 00:29:39,240 I've got my confit cod. 579 00:29:39,240 --> 00:29:40,880 I've got my cod roll. 580 00:29:40,880 --> 00:29:44,600 I've got my julienned cucumber linguine. 581 00:29:44,600 --> 00:29:46,480 I've got my dill oil. 582 00:29:46,480 --> 00:29:50,600 I've got my vichyssoise, cucumber flowers, cod roe. 583 00:29:50,600 --> 00:29:52,240 So many different elements. 584 00:29:52,240 --> 00:29:58,000 I have to start plating so I can just make sure everything's balanced. 585 00:29:58,000 --> 00:30:03,480 I can remember what it looked like, I'm just hoping I can replicate that. 586 00:30:03,480 --> 00:30:05,480 (APPLAUSE) 587 00:30:07,000 --> 00:30:08,760 MATT: Keep motoring. You've got five minutes. 588 00:30:08,760 --> 00:30:10,920 What time? Five minutes. 589 00:30:10,920 --> 00:30:13,840 So much vichyssoise is cooling down in the ice bath. 590 00:30:13,840 --> 00:30:16,600 Now it's just a matter of getting everything together and plating up. 591 00:30:16,600 --> 00:30:18,760 I feel like I'm in an OK spot 592 00:30:18,760 --> 00:30:22,600 but I'm starting to wonder whether today is the day to take a risk. 593 00:30:25,360 --> 00:30:28,240 Cutting into the fish is super, super nerve-racking. 594 00:30:28,240 --> 00:30:30,240 I've cut into the first one. 595 00:30:34,040 --> 00:30:35,600 ALI: Her other fish was over. 596 00:30:35,600 --> 00:30:38,960 Cutting into my first piece of fish and seeing that it's over, 597 00:30:38,960 --> 00:30:42,280 I kind of already know that my second one will be as well. 598 00:30:42,280 --> 00:30:44,440 I have to make the call now. 599 00:30:47,360 --> 00:30:50,240 It's run with this fish that you know is a little bit over 600 00:30:50,240 --> 00:30:51,720 or play your pin. 601 00:30:53,960 --> 00:30:55,520 (CLUCKS TONGUE) 602 00:30:55,520 --> 00:30:57,840 There it is. MINDY: Yeah, good on you, Haz. 603 00:30:57,840 --> 00:30:59,360 Good work, girl. 604 00:30:59,360 --> 00:31:01,760 I think a wise move. 605 00:31:01,760 --> 00:31:04,560 Seen your fish. Well done. Ooh. (LAUGHS) 606 00:31:04,560 --> 00:31:06,920 I'll take the pin now. (LAUGHTER) 607 00:31:11,640 --> 00:31:13,640 Alright, Harry, this means you are safe. 608 00:31:13,640 --> 00:31:16,480 (APPLAUSE) Head up to the gantry. Well done. 609 00:31:18,040 --> 00:31:19,600 Good call, Harry! 610 00:31:26,640 --> 00:31:28,280 Good work. 611 00:31:28,280 --> 00:31:32,040 That was our final pin left in the competition 612 00:31:32,040 --> 00:31:34,120 and the three of you have three minutes to go! 613 00:31:34,120 --> 00:31:35,920 Let's go! (APPLAUSE) 614 00:31:35,920 --> 00:31:38,840 Let's go! Come on, guys. You can do this! 615 00:31:40,600 --> 00:31:42,480 SARAH: All I'm thinking is, 616 00:31:42,480 --> 00:31:46,400 "This pressure test of four people has just dropped to three." 617 00:31:46,400 --> 00:31:48,160 It's not good odds. 618 00:31:48,160 --> 00:31:51,560 If my dish isn't perfect, I could be going home. 619 00:31:51,560 --> 00:31:53,480 I'm really nervous. 620 00:31:55,200 --> 00:31:56,560 OK. 621 00:31:59,120 --> 00:32:02,080 JENN: I'm plating up. This is Alla's beautiful plate of food. 622 00:32:02,080 --> 00:32:03,480 I need to do it justice. 623 00:32:03,480 --> 00:32:06,920 If this is being served at the Lake House, it needs to look beautiful. 624 00:32:06,920 --> 00:32:10,480 My fish, it's beautiful, it's perfectly cooked. 625 00:32:10,480 --> 00:32:15,120 This day, as strange as it sounds, has been a magical day for me. 626 00:32:15,120 --> 00:32:17,160 MATT: Looks good, Jenn. Thanks. 627 00:32:17,160 --> 00:32:20,760 This dish has helped me realise the joy of cooking again 628 00:32:20,760 --> 00:32:24,200 and the joy of food and the happiness food represents to me. 629 00:32:24,200 --> 00:32:25,880 ALI: Jenn, just take your time. 630 00:32:25,880 --> 00:32:28,600 I got this. Yeah, you got it. You got it. 631 00:32:30,840 --> 00:32:33,000 I'm really happy with the vichyssoise. 632 00:32:33,000 --> 00:32:35,440 The balance is right, the flavours taste good. 633 00:32:35,440 --> 00:32:37,400 It's cucumber-forward. 634 00:32:37,400 --> 00:32:38,720 Go! 635 00:32:38,720 --> 00:32:41,720 I know I've managed to remember everything on the plate 636 00:32:41,720 --> 00:32:44,240 down to the fresh dill and dill pollen. 637 00:32:44,240 --> 00:32:46,240 They just need to make it on the plate right now. 638 00:32:47,840 --> 00:32:49,640 Come on, Minoli, come on. 639 00:32:51,440 --> 00:32:52,920 JULIE: Do you just need one bit of fish? 640 00:32:52,920 --> 00:32:54,360 Don't cut it if you don't need it. 641 00:32:55,400 --> 00:32:56,960 Buddy, get your plates out. 642 00:32:56,960 --> 00:32:59,480 MINOLI: I'm terrified right now. 643 00:32:59,480 --> 00:33:00,640 (HUFFS) 644 00:33:00,640 --> 00:33:03,000 It's dawned on me that I could be going home. 645 00:33:03,000 --> 00:33:05,280 Great work, Minoli. 646 00:33:05,280 --> 00:33:08,160 Time's running out and I have nothing on the plate. 647 00:33:08,160 --> 00:33:09,960 I don't even have my plates out. 648 00:33:09,960 --> 00:33:11,480 Is that enough, Minoli? 649 00:33:11,480 --> 00:33:13,560 Huh? Have you got enough? Just go. 650 00:33:13,560 --> 00:33:17,960 Hurry up, you've only got 90 seconds! Come on! 651 00:33:17,960 --> 00:33:20,240 ALDO AND JULIE: Minoli! 652 00:33:20,240 --> 00:33:21,560 ALDO: Go, Sarah! 653 00:33:24,120 --> 00:33:26,840 Go, you can do this. One thing after another. 654 00:33:27,880 --> 00:33:31,160 I just wanna get something on to the plate right now. 655 00:33:31,160 --> 00:33:33,640 Where's my other jug? BILLIE: Are they in the fridge? 656 00:33:33,640 --> 00:33:35,800 Come on, Minoli! Come on, Minoli, come on! 657 00:33:38,080 --> 00:33:41,120 What? Oh, my God. 658 00:33:41,120 --> 00:33:43,480 (DRAMATIC MUSIC) 659 00:33:46,680 --> 00:33:49,000 Plate it up, Minoli, get it on the plate. 660 00:33:51,000 --> 00:33:53,680 What have I done? Oh! 661 00:33:53,680 --> 00:33:55,280 Don't worry. Get it on the plate. 662 00:33:56,960 --> 00:34:00,760 I don't wanna do this but 30 seconds... 663 00:34:00,760 --> 00:34:02,880 Come on, Min! 664 00:34:02,880 --> 00:34:04,520 Come on, guys, let's go! 665 00:34:05,760 --> 00:34:07,040 This is insane. 666 00:34:07,040 --> 00:34:09,760 Come on, Minoli. 667 00:34:09,760 --> 00:34:11,960 Good work. Yes! 668 00:34:11,960 --> 00:34:14,360 Great job. She's bloody coming back. Yeah. 669 00:34:17,240 --> 00:34:20,080 And here is the countdown! 670 00:34:20,080 --> 00:34:21,280 10! 671 00:34:21,280 --> 00:34:24,000 ALL: 9, 8... Come on, guys! 672 00:34:24,000 --> 00:34:26,960 7, 6, 5, 673 00:34:26,960 --> 00:34:30,800 4, 3, 2, 1. 674 00:34:30,800 --> 00:34:33,120 That's it. (CHEERING AND APPLAUSE) 675 00:34:37,520 --> 00:34:39,760 Oh, my God. 676 00:34:41,760 --> 00:34:43,680 Oh. 677 00:34:45,320 --> 00:34:47,560 MELANIE: So bloody proud of you, Jenn. 678 00:34:47,560 --> 00:34:50,120 Me too. (BOTH LAUGH) 679 00:34:52,800 --> 00:34:55,360 It's been such a great cook. 680 00:34:55,360 --> 00:34:57,440 I was in my zone, in my element 681 00:34:57,440 --> 00:35:00,520 and I'm just so happy and so proud of myself. 682 00:35:00,520 --> 00:35:02,680 I think I've done Alla's dish justice. 683 00:35:05,760 --> 00:35:08,080 That was so much harder than I thought. 684 00:35:08,080 --> 00:35:10,280 I'm feeling really annoyed 685 00:35:10,280 --> 00:35:14,080 because I had my noodles and I didn't get them on the plate. 686 00:35:14,080 --> 00:35:15,960 I didn't strain my oil. 687 00:35:15,960 --> 00:35:18,920 Um, I tasted it. I tasted the vichyssoise. 688 00:35:18,920 --> 00:35:20,840 Like, I really liked that. 689 00:35:20,840 --> 00:35:23,200 And you know what, I don't know. I don't... 690 00:35:23,200 --> 00:35:25,120 I can't believe I'm serving Alla this food. 691 00:35:25,120 --> 00:35:26,720 (CRIES) 692 00:35:28,520 --> 00:35:33,960 As a Favourite, I feel like we have an expectation to live up to. 693 00:35:33,960 --> 00:35:37,680 But no matter how many good cooks you have in the kitchen, 694 00:35:37,680 --> 00:35:39,640 there's always gonna be bad ones. 695 00:35:40,880 --> 00:35:42,760 (SIGHS) 696 00:35:42,760 --> 00:35:47,760 And...I'm gonna let myself feel the pain of having... 697 00:35:48,760 --> 00:35:52,880 ..cooked the way I did today because I think that's the only way to grow. 698 00:36:01,200 --> 00:36:04,400 VOICEOVER: Enjoy another taste of MasterChef with full masterclasses, 699 00:36:04,400 --> 00:36:06,960 best bits and delicious exclusives at: 700 00:36:12,120 --> 00:36:13,840 SARAH: Good luck, Jenn. 701 00:36:15,240 --> 00:36:16,360 Hello. 702 00:36:17,960 --> 00:36:19,760 Hi, Jenn. Hello, hello. 703 00:36:19,760 --> 00:36:21,680 I come bearing gifts. (LAUGHS) 704 00:36:21,680 --> 00:36:23,680 Love it. Spectacular. 705 00:36:23,680 --> 00:36:24,960 Thank you. 706 00:36:26,120 --> 00:36:27,200 Jenn. 707 00:36:28,320 --> 00:36:30,560 You were quite emotional at the end of the cook. 708 00:36:30,560 --> 00:36:33,400 It was a lot of, like, build-up of emotions, obviously. 709 00:36:33,400 --> 00:36:35,440 Overwhelming happiness, though, was what I felt 710 00:36:35,440 --> 00:36:39,400 because I felt like I finally get it now. 711 00:36:39,400 --> 00:36:43,920 Like, cooking shouldn't be about what the other person wants, 712 00:36:43,920 --> 00:36:48,560 it should be about what I want the receiving end to get. 713 00:36:48,560 --> 00:36:53,160 The thing I saw with you when your plates were up was unbridled joy. 714 00:36:53,160 --> 00:36:56,640 And when you get that from the act of cooking, 715 00:36:56,640 --> 00:36:59,160 you know you've chosen the right path. 716 00:36:59,160 --> 00:37:00,360 Cooking is for you. 717 00:37:00,360 --> 00:37:02,560 That's exactly how I felt. (LAUGHS) 718 00:37:02,560 --> 00:37:04,880 Would you like to finish up and then we'll taste. 719 00:37:04,880 --> 00:37:05,880 OK. 720 00:37:11,560 --> 00:37:12,760 Thank you so much, Jenn. 721 00:37:12,760 --> 00:37:14,360 Here's hoping that joy translates 722 00:37:14,360 --> 00:37:16,080 into the plates of food in front of us. 723 00:37:16,080 --> 00:37:17,480 Thanks, Jenn. Thanks, Jenn. 724 00:37:17,480 --> 00:37:19,040 Thank you, Jenny. Thank you. 725 00:37:20,440 --> 00:37:22,320 OK. 726 00:37:23,720 --> 00:37:25,880 What do we think before we tuck in? 727 00:37:25,880 --> 00:37:27,520 The assembly looks good. 728 00:37:27,520 --> 00:37:30,320 The colour of the vichyssoise looks good. 729 00:37:30,320 --> 00:37:32,320 The texture of the vichyssoise looks good. 730 00:37:32,320 --> 00:37:34,520 It's not getting watery around the edges. 731 00:37:34,520 --> 00:37:37,240 The plating's not quite dead-on but that's alright. 732 00:37:37,240 --> 00:37:39,240 So far, so good. 733 00:37:55,200 --> 00:37:57,440 Alla, earlier, you said that this dish 734 00:37:57,440 --> 00:38:00,520 really does come down to accurate seasoning 735 00:38:00,520 --> 00:38:05,480 and it's really a dish of textures and refreshment and refinement. 736 00:38:05,480 --> 00:38:07,440 I thought the seasoning was fantastic, 737 00:38:07,440 --> 00:38:09,640 especially in the cucumber noodles. 738 00:38:09,640 --> 00:38:11,880 You can pick up that little lick of the vinegar 739 00:38:11,880 --> 00:38:16,240 but it's really about the salt and the crunch and that freshness. 740 00:38:16,240 --> 00:38:18,720 The fish, I think it's fantastic. 741 00:38:18,720 --> 00:38:20,840 The protein's just set. 742 00:38:20,840 --> 00:38:24,880 This is meant to be a summer dish and it eats like a summer dish. 743 00:38:24,880 --> 00:38:27,160 She's got the crunch in the pickled cucumber, 744 00:38:27,160 --> 00:38:28,680 she's got the crunch in the linguine. 745 00:38:28,680 --> 00:38:31,840 The vichyssoise is a nice balancing flavour. 746 00:38:31,840 --> 00:38:33,560 I think she's done a fantastic job. 747 00:38:33,560 --> 00:38:36,000 There was a touch more acidity in your one, Alla. 748 00:38:36,000 --> 00:38:38,440 In the roll, I think. It's so close but, you know, 749 00:38:38,440 --> 00:38:40,720 considering it's the first time she's made it, though, 750 00:38:40,720 --> 00:38:42,560 I gotta say, it's a pretty good effort. 751 00:38:42,560 --> 00:38:44,800 Very close to the way yours was. 752 00:38:47,400 --> 00:38:49,080 JENN: Good luck. SARAH: Good luck, Minoli. 753 00:38:49,080 --> 00:38:51,960 MINOLI: The disappointment right now, 754 00:38:51,960 --> 00:38:56,000 I'm serving this to Alla Wolf-Tasker, 755 00:38:56,000 --> 00:38:58,360 is more than I can vocalise. 756 00:39:00,680 --> 00:39:04,480 I'm hoping that some of my flavours are there but... 757 00:39:06,440 --> 00:39:09,520 ..my hands are tied and I think that's what's the hardest part. 758 00:39:13,800 --> 00:39:15,400 Thank you. 759 00:39:22,920 --> 00:39:24,840 Minoli... 760 00:39:28,480 --> 00:39:30,400 ..how was the cook? 761 00:39:31,880 --> 00:39:34,480 I had such a fun day and... 762 00:39:34,480 --> 00:39:36,040 (GULPS AND SIGHS) 763 00:39:36,040 --> 00:39:40,120 I'm just really bummed that I didn't get my noodles on the plate 764 00:39:40,120 --> 00:39:41,840 and my roe. 765 00:39:41,840 --> 00:39:45,840 It's like the last couple of minutes really just disappointed. 766 00:39:50,120 --> 00:39:54,760 I think I was focusing too much on the flavour of the vichyssoise 767 00:39:54,760 --> 00:39:59,520 because for me, that was, like, the star of the show on your dish. 768 00:39:59,520 --> 00:40:03,720 But I'm hoping that at least some of it is nice. (CHUCKLES WRYLY) 769 00:40:05,000 --> 00:40:11,000 Do not lose heart in these little minor blips in your cooking journey 770 00:40:11,000 --> 00:40:13,840 because each one of them strengthens who you are. 771 00:40:13,840 --> 00:40:16,760 No, I gave it everything until the last second 772 00:40:16,760 --> 00:40:18,880 so I'm really happy that I... 773 00:40:18,880 --> 00:40:21,560 (SIGHS) Like, I just didn't give up. 774 00:40:21,560 --> 00:40:23,600 It's not over yet. We've still gotta try the dish. 775 00:40:23,600 --> 00:40:25,280 Do you wanna finish it? 776 00:40:25,280 --> 00:40:26,760 Sure thing. 777 00:40:33,120 --> 00:40:34,800 Thanks, Minoli. ALLA: Thank you. 778 00:40:34,800 --> 00:40:36,160 Thanks. 779 00:40:59,320 --> 00:41:02,280 The vichyssoise itself, really beautiful. 780 00:41:02,280 --> 00:41:06,040 It is bright, it's beautifully seasoned, it's nicely balanced. 781 00:41:06,040 --> 00:41:08,640 Unfortunately, that's... that's where it ends. 782 00:41:08,640 --> 00:41:12,880 She hasn't done herself or your dish justice today. 783 00:41:12,880 --> 00:41:16,040 Dill oil, not strained, no dill fronds, 784 00:41:16,040 --> 00:41:18,920 the fish is overcooked and no noodles. 785 00:41:18,920 --> 00:41:20,840 Minoli's such a talented cook. 786 00:41:20,840 --> 00:41:24,120 I believe that she has the skills to do this dish, 787 00:41:24,120 --> 00:41:26,560 it's clear that she just ran out of time. 788 00:41:26,560 --> 00:41:30,640 Minoli just chronically overthought every single element on the plate. 789 00:41:30,640 --> 00:41:32,400 I'm so sad for her 790 00:41:32,400 --> 00:41:35,560 because we know that she can produce brilliant flavours 791 00:41:35,560 --> 00:41:37,680 and really wonderfully complete dishes. 792 00:41:37,680 --> 00:41:39,800 But today was not her day. 793 00:41:39,800 --> 00:41:43,520 By this stage, I think if you really want to be cooking, 794 00:41:43,520 --> 00:41:47,640 you do have to be able to flex right and left and centre. 795 00:41:47,640 --> 00:41:50,640 Doesn't mean that everyone's going to be good at every style of cooking 796 00:41:50,640 --> 00:41:53,360 but you can't just rely on what is familiar. 797 00:41:53,360 --> 00:41:55,280 We'll just see where that lands her. 798 00:42:01,760 --> 00:42:03,200 Hey, Sarah. Hello. 799 00:42:03,200 --> 00:42:04,440 Hello, Sarah. 800 00:42:04,440 --> 00:42:08,800 Looking at my plates, I...think that I have replicated most of the dish 801 00:42:08,800 --> 00:42:12,280 but I've realised I've left off dill fronds. 802 00:42:14,800 --> 00:42:21,120 And also, I didn't have enough time to taste each element properly. 803 00:42:22,160 --> 00:42:25,520 I just don't know if I've done enough today 804 00:42:25,520 --> 00:42:28,320 because the smallest thing can send you home. 805 00:42:28,320 --> 00:42:30,640 Thanks, Sarah. No worries. 806 00:42:35,480 --> 00:42:37,480 Alla, thoughts on the presentation? 807 00:42:37,480 --> 00:42:39,280 It's a little more precise, 808 00:42:39,280 --> 00:42:41,320 however, it's missing the dill fronds 809 00:42:41,320 --> 00:42:45,440 and I'm just trying to work out whether the vichyssoise is splitting 810 00:42:45,440 --> 00:42:47,200 or there's water somewhere. 811 00:43:05,800 --> 00:43:07,920 It's actually the vichyssoise that is splitting out. 812 00:43:07,920 --> 00:43:12,240 Just tasting the liquid, it tastes a little potatoey. 813 00:43:12,240 --> 00:43:13,240 MEL: Mmm. 814 00:43:13,240 --> 00:43:15,960 So I think it's just not been quite cooked out enough. 815 00:43:15,960 --> 00:43:18,440 It's funny about the dill 'cause I miss the dill 816 00:43:18,440 --> 00:43:22,600 and that's a perfect example of... a herb not just as a garnish 817 00:43:22,600 --> 00:43:24,480 but an integral part of the dish. 818 00:43:26,360 --> 00:43:32,920 For me, the butchery on the fish within the roll was problematic. 819 00:43:32,920 --> 00:43:36,480 Because I got a huge chunk of sinewy chewiness 820 00:43:36,480 --> 00:43:38,320 and it was extremely unpleasant. 821 00:43:39,400 --> 00:43:41,080 Mel, I gotta agree with the butchery 822 00:43:41,080 --> 00:43:43,400 of the fish inside the rolled cucumber 823 00:43:43,400 --> 00:43:44,840 'cause I actually got a bone. A bone? 824 00:43:44,840 --> 00:43:47,040 Oh. Yeah. 825 00:43:55,880 --> 00:43:58,200 Mel, I gotta agree with the butchery of the fish 826 00:43:58,200 --> 00:44:01,120 inside the rolled cucumber 'cause I actually got a bone. 827 00:44:01,120 --> 00:44:02,720 You got a bone? ALLA: Ooh. 828 00:44:02,720 --> 00:44:05,560 Yeah. It's only tiny but she's definitely there. 829 00:44:05,560 --> 00:44:10,720 The vichyssoise has split and it does taste that little bit more potatoey. 830 00:44:10,720 --> 00:44:14,520 In saying that, I think it's definitely a good dish. 831 00:44:14,520 --> 00:44:17,600 For the only element that was left off to be the dill, 832 00:44:17,600 --> 00:44:19,320 I thought it was pretty impressive. 833 00:44:19,320 --> 00:44:20,640 Beautiful cucumber. 834 00:44:20,640 --> 00:44:25,120 The pickle on the cucumber roll, the slices of fish, is beautiful 835 00:44:25,120 --> 00:44:28,320 although, much small than your roll. 836 00:44:28,320 --> 00:44:33,200 But I think she's done very well and it's nicely, precisely plated. 837 00:44:33,200 --> 00:44:36,960 The fish is just a fraction over, just a fraction over 838 00:44:36,960 --> 00:44:38,760 but not enough to ruin it. 839 00:44:46,960 --> 00:44:49,840 Alla, thank you so much for today 840 00:44:49,840 --> 00:44:52,640 and to push these guys to the very top of their game. 841 00:44:52,640 --> 00:44:54,240 (APPLAUSE) 842 00:44:57,720 --> 00:45:02,560 I can't think of anyone in life who has been successful at something 843 00:45:02,560 --> 00:45:06,080 who hasn't had disappointments and disruptions. 844 00:45:06,080 --> 00:45:08,320 And as long as you keep learning, 845 00:45:08,320 --> 00:45:10,800 give it lots of love, give it lots of attention, 846 00:45:10,800 --> 00:45:14,960 don't forget about the people around you, they're really important. 847 00:45:14,960 --> 00:45:18,160 But good on you, everyone, for giving it all you've got. 848 00:45:20,600 --> 00:45:23,680 OK, Harry, when you played your immunity pin, 849 00:45:23,680 --> 00:45:26,400 that left us with three cooks fighting for their place 850 00:45:26,400 --> 00:45:27,400 in this competition. 851 00:45:29,360 --> 00:45:30,720 Jenn, 852 00:45:30,720 --> 00:45:33,800 you said you felt joy when you cooked this dish 853 00:45:33,800 --> 00:45:36,800 and we tasted that joy on the plate. 854 00:45:36,800 --> 00:45:40,000 Yours was a commendable representation of Alla's dish 855 00:45:40,000 --> 00:45:41,920 so well done, you are safe. 856 00:45:41,920 --> 00:45:44,280 Thank you. (APPLAUSE) 857 00:45:47,800 --> 00:45:49,360 Sarah. 858 00:45:49,360 --> 00:45:55,320 Overall, it was a solid effort but we missed the dill on the plate. 859 00:45:55,320 --> 00:45:58,640 Your vichyssoise was slightly watery 860 00:45:58,640 --> 00:46:00,800 and Andy's fish had a bone in it. 861 00:46:02,600 --> 00:46:06,600 Minoli, your vichyssoise was well balanced. 862 00:46:06,600 --> 00:46:08,200 But unfortunately, 863 00:46:08,200 --> 00:46:11,200 everything else on the plate suffered from your running out of time. 864 00:46:12,560 --> 00:46:15,760 Your fish was overcooked, there were missing elements 865 00:46:15,760 --> 00:46:18,640 and your dill oil was unfortunately, a puree. 866 00:46:21,680 --> 00:46:23,920 And that's why, Minoli, 867 00:46:23,920 --> 00:46:25,760 I'm so sorry but you're going home. 868 00:46:28,800 --> 00:46:30,360 MINOLI: (SIGHS) Um... 869 00:46:32,280 --> 00:46:34,320 ..it was a joy cooking for you, Alla. 870 00:46:34,320 --> 00:46:37,600 But you're right, there are so many disappointments in life 871 00:46:37,600 --> 00:46:40,240 and all I can say is just 872 00:46:40,240 --> 00:46:43,600 give it everything that you have in every single cook. 873 00:46:46,360 --> 00:46:49,960 But yeah, I'm just gonna sit in this for a little bit 874 00:46:49,960 --> 00:46:52,200 and just learn from it and... 875 00:46:52,200 --> 00:46:55,640 ..I'm REALLY grateful for the opportunity so thank you. 876 00:46:55,640 --> 00:46:58,240 ANDY: Well, Minoli, we cannot tell you 877 00:46:58,240 --> 00:47:00,560 how much we absolutely love your food. 878 00:47:01,640 --> 00:47:04,560 There are very few cooks that have walked through those doors 879 00:47:04,560 --> 00:47:07,920 that can create flavour the way that you do. 880 00:47:07,920 --> 00:47:12,200 You've brought us so many dishes over the past two years 881 00:47:12,200 --> 00:47:14,480 that have just made us happy. 882 00:47:14,480 --> 00:47:18,160 And you yourself, you're an absolute ray of sunshine. 883 00:47:19,200 --> 00:47:22,520 It's not gonna be long before us three - or even maybe us four - 884 00:47:22,520 --> 00:47:25,520 will sit down in your very successful restaurant 885 00:47:25,520 --> 00:47:28,440 and eat your tasty food once again. 886 00:47:28,440 --> 00:47:31,280 But, unfortunately, it's time to say goodbye. 887 00:47:31,280 --> 00:47:32,640 Well done, Sarah. 888 00:47:36,120 --> 00:47:37,360 Come on. 889 00:47:37,360 --> 00:47:39,400 This year, I came back wanting to win. 890 00:47:44,560 --> 00:47:49,080 But you can't always cook an amazing dish every single day. 891 00:47:50,080 --> 00:47:52,120 (LAUGHS) 892 00:47:52,120 --> 00:47:53,920 I'm so happy that... 893 00:47:55,240 --> 00:47:57,760 ..I've gotten so much out of the comp this season. 894 00:47:57,760 --> 00:47:59,640 (APPLAUSE) 895 00:47:59,640 --> 00:48:02,840 Give it up for Minoli, everybody! 896 00:48:02,840 --> 00:48:04,320 (CHEERING AND APPLAUSE) 897 00:48:04,320 --> 00:48:05,520 Because I feel like I'm ready. 898 00:48:05,520 --> 00:48:08,920 I've got the conviction and the guts and the grit 899 00:48:08,920 --> 00:48:10,800 to go out and now take on the world. 900 00:48:14,320 --> 00:48:17,520 VOICEOVER: Tomorrow night on MasterChef Australia - 901 00:48:17,520 --> 00:48:19,320 love is in the air. 902 00:48:19,320 --> 00:48:22,240 We want the perfect date night meal. 903 00:48:22,240 --> 00:48:26,000 Oooooh. (LAUGHTER) 904 00:48:26,000 --> 00:48:28,800 But they'll need to deliver 905 00:48:28,800 --> 00:48:31,040 on a massive team challenge... 906 00:48:31,040 --> 00:48:32,640 Hustle, hustle, hustle! 907 00:48:32,640 --> 00:48:34,840 ..to avoid elimination. 908 00:48:36,280 --> 00:48:39,720 Captions by Red Bee Media