All language subtitles for MasterChef.US.S16E10.1080p.WEB.h264-EDITH[EZTVx.to]

Previously on "MasterChef:
Global Gauntlet"...

- Lift!
- ( gasping )

You have to create a beautiful
chocolate dessert.

- I am not a baker.
- That's no good. That's burnt.

- Don't send me home.
- Julia's not looking good.

I have no time to freak out.
I need to pivot.

I made a Sicilian
chocolate ricotta cake.

- I love everything
that's on the plate.
- Great job.

- Congratulations, Julia!
- Oh, my God!

First win for Europe?
I am on cloud nine.

- I have made
chocolate Bajan cake.
- It's dry.

Tonight I made for you guys
a five-spice brownie.

It's not working.
It is a double elimination.

Daniel and Brittany,
say goodbye.

Tonight on "MasterChef:
Global Gauntlet"...

- Let's go, Africa.
- ...the top 15 take on
a brand new challenge.

- Wheel Of Fusion!
- Yo, this is crazy, bro.

You'll fuse whatever
cuisine that lands on with
your own culture.

- Oh, God.
- But Julia's big advantage...

- I've never
made frog legs before.
- That's going to be good.

...leads to a shocking twist.

- What the heck
is happening right now?
- It's game over.

- Wow.
- Julia came to play!

You are both eliminated
from the MasterChef kitchen.

( music playing )

Here we go.

- I'm excited
for this one tonight.
- Me, too!

- Let's go, Americas!
- All right.

- Welcome back, guys!
- Oh, yeah!

- Yes! Let's go, Africa!
- Go, Afro!

Dave: I feel great.
I've made it to the top 14.

And now that the numbers
are dwindling,

I am grateful that we still
have four people on our team.

I like being up here.
This is nice.

Dave:
But in this competition,

I have been kind of
in the middle,

and so it is time
to step up my game.

I'm not at the top 10 yet,
but I'm heading there.

Right. Welcome back,
ladies and gentlemen.

Julia, good news is
you've got immunity tonight.

- Yes, Chef.
- And a big advantage
to play later.

- I'm excited.
- All right, guys,
for tonight's challenge,

- you will be going a little bit
out of your comfort zone.
- ( groaning )

Because for most
of this competition

you've been cooking
with flavors you know well.

Tonight, you don't get
that luxury.

- That's right.
- Oh, my goodness.

Ooh, y'all aren't ready.

- What in the world?
- ( overlapping chatter )

Is it going to be by country?

Now you're probably all curious
about this incredible wheel.

Yeah.

This is the...

Wheel Of Fusion!

- Oh, my gosh.
- Whoo!

One representative from
your territory will come up
and spin the wheel.

Whatever cuisine that lands on,
you'll take the country

and fuse the cuisine
of your own culture.

- Oh, God.
- What the hell's
Australian food?

I'm looking at
some of these countries and
the first thought is

well,
some of these look familiar.

But then I kind of see some that
don't look quite as familiar,

like Sweden and Australia.

I'm coming off of two weeks
straight in the bottom,

so I don't know what
I would do if we got some
of these countries.

Right, let's find out which
cuisine you're going to get.

Okay, first up, Europe.
Who wants to the step up?

- I'll go up and spin the wheel.
- You can go. You can go.

- Absolutely!
- Here we go, Basia.

- Are you ready?
- I'm so ready.

- Let's go.
- You go, girl.

- Good spin.
- Oh, wow.

Please do not get Australia.
I swear.

- Uh-oh.
- ( murmuring )

- ( gasping, shouting )
- No!

( shouting continues )

- No!
- ( screaming )

Oh, my God! Whoo!

That's a great spin, Basia!

- Gordon: Okay, so, Europe...
- Yes. Oh, my gosh.

...with the fusion
of Japanese cuisine.

- Oh, I'm ready.
- Right, next up,
Team Asia-Pacific.

- Who's going to spin?
- Me.

- Both: Aishu.
- Aishu, let's go.

- Let's go!
- There you go.

- Yes.
- There you go.

( yelping )
No, no, no, no!

- Aishu: Okay.
- Gordon: Wow. Congratulations.

Asia-Pacific with a French
inspired fusion dish. Wow.

We're okay with it.
We're okay with it.

That's good.
I think it's good.

Right, up next, the Americas.

- I'll take this one.
- Let's go.

- Please get us something good.
- All right.

- Gordon: Here we go.
- Peter: Nigerian.

Gordon: And Nigerian!

- The look on Maria's face.
- I've never cooked Nigerian!

- Team Africa, let's go.
- Okay.

- Let's go, Rita.
- Go, Rita.

Gordon: Spin away.

Gordon: Oh, man.

- Greek.
- Yes!

- I like Greek.
- Yeah, that's good.

So the Americas
have got Nigerian.

Africa, they got Greek.

Europe got Japanese.

And Asia-Pacific got French.

And, Julia, now it's time to
talk about your big advantage.

You get to pick
any territory

and reassign
their fusion cuisine

- to any available country.
- ( laughing )

- Come on down.
Come and stand next to me here.
- Okay.

This is a huge advantage.
I could put a different
territory

that I want to target
in a really bad position.

All right, Julia.

Gordon: Right, Julia,
what are you thinking?

I'm thinking the territory
I'm deciding to change

is very strong,
and I want to see how
they would handle this one.

Love that. And the territory
you're choosing is?

I'm changing Africa's.

- Yeah, thank you.
- Gordon: Wow.

- Thank you very much.
- Two in a row?

- Come on!
- What's up with this?

So, tell us where you are
putting Africa, please.

Keep it respectful,
please, Julia. Respectful.

- I wish you guys luck.
- Peter: Don't do that.

- Peter: Oh, my--
- Gordon: Australia.

- Yo, this is crazy, bro.
- I'm cool.

- Julia came to play!
- Head up to the safety
of the balcony.

Dave: I am a little concerned.
I know nothing about
Australian food.

I think of, like, dangerous
animals and kangaroos.

I'm like, seafood maybe?
I'm totally not sure.

Here's the good news.
Tonight, you'll have one hour

to create an exciting
fusion dish.

Then we'll taste the best dishes
from every territory

and the winning home cook will
earn the incredible immunity pin

and keep their entire territory
safe from elimination tonight.

Now, if your dish
isn't in the top tonight,

sadly, you are in danger
of being eliminated.

- Right, everybody ready?
- Yes, Chef.

Your time starts now!

Let's go, guys. Let's go.

- All right.
- Behind.

- Sesame seeds?
- Aghata, check to your right.

I cooked long grain rice
the other day.

Tkaiya:
Team Americas got Nigeria.
I'm feeling pretty stressed.

That's the thing
about the MasterChef kitchen,

it takes me out
of my comfort zone.

Okay.

But Africa has a lot of
influence in Jamaican cuisine.

So I am putting
a beautiful blend of Jamaican
and Nigerian spices

to create jollof rice,
suya spiced lamb,

with mango chutney
and plantains.

Okay, okay, okay.

Oh, my gosh. Ooh!
All right.

Jaime, what's your fusion again?

Oh, very nice!

I'm making a laksa bowl frites

which is--
a laksa is a seafood broth
with coconut milk,

and we have it in Malaysia
all the time.

I want to bring those crazy
Malaysian flavors

to the simplicity
of French cuisine.

So exciting tonight,
the Wheel Of Fusion.

You really just need to make
sure you stay true to yourself
and your culture,

but also fuse in--
whether that's spices,

whether that's proteins,
from the other.

Love it. Gingery.

Gordon: Africa originally
tonight got Greek,

and then Julia came along
and gave them Australia.

- Ooh, that was good gameplay.
- No one saw that
one coming, did they?

No. I think a lot of people
just don't know what to expect
with Australian cuisine, right?

And it's unfamiliar. Obviously,
tons of seafood, lamb.

Heidi, you're not making
kangaroo, are you?

Yeah, yeah.
I'm making some kangaroo.
Kangaroo carpaccio.

Ah, of course.
That's going to be good.

We are ten minutes down.
50 minutes remaining.

Come on, let's go.

Blast chiller, you think,
for the dough?

- Basia. Very well, indeed.
- How are you doing today?

Thank you. First of all,
on the Wheel Of Fusion,

what country
did you get to fuse?

We got Japan!

I'm making miso glazed cod

with a beet and parsnip pur\e

and with a yuzu beurre blanc
and chive oil.

Love that.
What do you do with that sake?
Drinking it?

I mean, I would love to drink it
right now, but I can't.

- I've got to cook.
- Take a little sip.
You'll be fine.

- Okay, okay.
- Have you tried that before?

Like, who doesn't love sake?
Cheers.

Where's mine?
What, you just do it
on your own?

Oh, you're drinking it?

You have to drink it
with him, Basia.

Let's go, girl.
What are you doing with this?

- Why are you shouting at me?
- Sorry, I'm so excited.
I'm pumped.

Oh, my gosh.
Gordon drank with me.
Yeah! Oh, yes!

It sounds simple.
Don't go crazy on that pur\e.

- Okay.
- A nice little swish.

- Just a little bit.
- Just a touch.

- Don't go crazy, yes?
- Thank you. Thank you, Chef.

Okay, I'm ready
to rock and roll.

- Good luck.
- Thank you, Chef.

Come on.

What the heck is happening
right now?

- I've got the wrong thing.
- Hey, Dave.

- Hi, Joe. How are you?
- All right, so what
are you making?

So I'm doing a Moroccan take
on an Australian meat pie.

The mince inside is going
to be a very traditional
Moroccan mince.

We're going to make
a very traditional

Australian short crust
for the pie itself.

So you'll see Australia,
but taste Morocco.

Okay, so the pastry
has to be cooked, not raw,

- and not too dense.
- Exactly.

And another thing important,
let it rest.

- Yes. Yes.
- Let it rest.

- Okay.
Thank you for the advice.
- Okay, good luck.

Has to be rich flavor.

Gordon: 15 minutes gone,
45 minutes to go.

Come on, let's go!

Dave, don't forget your pastry
in the blast chiller.

Oh, no.
Okay, thank you, Hei--

Heidi reminds me to go check
my dough in the blast chiller,
and in that moment,

I realize I have no idea
how long it's been in there.

- ( bleep )
- As soon as I touch it,

- I'm like,
it feels way too hard.
- Oh, my God.

I wanted to get the pie in
at the 45 minute mark,

but with the cold frozen dough,
it's going to be later.

Okay. Oh, God.

I need to get this in
the oven as soon as possible.

If I give these judges
undercooked pastry,

it's game over.

Gordon: Guys, 20 minutes gone,
just under 40 minutes remaining!

- The dough looks good, Dave.
- Thanks, Julia.

I'm warming up my dough because
it was in the blast chiller

for too long,
and it does seem to be working,

but I still
have to move quickly.

I need to start
assembling the pie now,

otherwise, it is not
going to be cooked in time.

Come on, come on,
come on, come on.

Every second counts.

- She's in.
- This is an exciting one.

All season, we've seen them
cooking from their culture,

but tonight, it's going to add
another layer onto that.

Joe: When you're cooking
from your own culture,

it's instinctive,
it comes easy.

This is more difficult.

Once you have to fuse
another culture

that you may not even
be familiar with,

then you've got to use
your mind and your technique.

I love French food,
and getting to cook it

with Indian food
is kind of a dream.

I am making a coq au vin
with a tomato curry

and a saffron pomme pur\e.

This dish is
so important to me.

It makes me think
of my father-in-law,

who inspired me to cook
and learn different techniques.

Um, my father-in-law
passed away really suddenly
in a car accident.

You know, I never really
got to tell him how much
he inspired me to cook.

That's how we talked
with each other.

My father-in-law always
loved my passion for cooking,

and I am making
this dish for him.

Oh, a little bit more.
A little bit more.

- How are you doing today?
- Hey, Jake. All right, what
you got going on here?

I'm going with Nigerian
and Mexican flavors.

Right here, I got what's going
to be a black-eyed pea curry.

I got some cassava in here.
I'm making stuffed fufu.

And then that beautiful protein
is going to be a chicken roulade

stuffed with collards, chorizo.

There's a lot going on,

so I want you
to really think about

what's necessary to really
bring those flavors together

instead of just
more things on a plate.

- Are you hearing me?
- Yes, Chef.

- All right, good luck, Jake.
- Thank you very much, Chef.

- Hello, Rita.
- Hi. Hello. How are you doing?

Okay, so we have Nigeria
and Australia.

- What dish are you making?
- Today, I'm making jollof rice,

and I'm also infusing
the vegemite in it.

- Vegemite?
- Yes. Have you ever eaten
vegemite before?

- Have you ever smelled it?
- No, I just-- no.

- It's super dense.
- Yes.

It's very, very caloric,
very rich in nutrients.

It's a very particular flavor.

So you're going to
put this in jollof rice?

- Yes. I am.
- Interesting.

- What's the protein
you're going to use?
- I'm doing lamb.

So make sure--
you want to render the fat,

but you want to make it
medium-rare, right?

- Yes.
- All right, good luck.
Hope it works out.

Thank you very much.

( broad accent ) Peter!
Hey, mate. How are things
going down under?

( normal voice )
What do you think about
getting Australia?

Well, Australia uses a lot
of fish, chips, and beer.

So I want to do
a beer battered cod
for the fish,

and then
I'll have fried plantain
from my Nigeria culture,

as well as an ata dindin sauce.

- You've made
fish and chips before?
- No, I haven't.

And I know Chef Ramsay is
going to be very particular.

Yeah, that's
going to be interesting to
get his take on it.

It has to be cooked.
It has to be moist enough
and not dry.

- Yes. Yes, Joe.
- All right, well,
good luck to you.

Thank you, Joe.
Appreciate you.

- How's it going?
- Good, good.

Good, good? Okay.

- Mmm!
- Gordon: Shompa.

- Yes, Chef?
- Tell me about the dish.
What are you doing?

So I'm going to be
doing a French

- and Bangladeshi fusion dish.
- Nice.

I'm making frog leg tomato
bhuna curry with a potato...

I saw frog legs,
and I thought that is the most
stereotypical French dish

I could ever think of,
and I've never made
frog legs before.

- This is my first time.
- You've never cooked
with frog's legs?

They overcook,
and they go very dry,
so be careful.

Olive oil, saut\, saut\, saut\,
salt, pepper in there.

Take them out, into the bhuna.

- Okay. Thank you.
- Good luck.

Okay. Whew.

- Foo.
- Yes, Chef.

My man. An ace card tonight.

Vietnamese with
a French influence.

- Come on. Think about it.
- That's a lot
of pressure, Chef.

Right, tell me about the dish.
What you doing?

It's a marinated duck breast
in oyster sauce.

And then I have French
roast buttered potatoes.

- Have you been to France?
- I have not, Chef.

Where have you been
for the last 49 years?

- Cincinnati, Ohio.
- ( bleep )

Win tonight,
you and I are going on a trip
to the Champs-Elys\es.

- Okay? Yes.
- Hell, yeah. Hell, yeah!

Don't slice that duck.

I'm not going to slice it, Chef.

Oh, my God. Foo, come on.

I need to taste this. Mmm.

It's looking good, Europe.
You guys are looking good.

Thank you!

Gordon: 40 minutes down,
20 minutes remaining.

From the Africa territory,
Rita, interesting,

is doing kind of like a classic
herb crusted rack of lamb,
which would be Australian.

And then of course, for Nigeria,
she's making jollof rice.

Actually, if you think about it,
lamb and jollof rice

- together could be excellent.
- Absolutely.

It's just that the lamb needs
to be a perfect medium-rare.

If she could pull that off,
I think that sounds like
a winning dish.

- Sure.
- Absolutely.

Oof.

Come on.
Stop playing with me.

45 down, 15 minutes to go.

- ( bleep )
- Get in there.

Oh, crap. No.

Is she about to pan-sear it?

- Right, Aghata.
- Hi.

Tell me about
the Japanese influence.

I'm going to make
this sushi-grade tuna.

I'm going to coat it
in sesame seeds,

and I'm going to make
a tuna tataki.

So I'm going to sear it,
and then I will slice very thin,

put it on top
of this Spanish black rice
with the squid ink.

- Gotcha. What's in here?
- Here is fish stock.

- Mm-hmm.
- I blended it with prawns,
the shrimp, shell,

- and everything
to give a boost of flavor.
- And that's for your rice?

You should put a couple
more ladles in there.

I'm doing little by little
because I want to make sure.

Yeah, a bit more.
A touch more, otherwise
it's going to be crunchy,

and you won't get it cooked,
so be careful now.

- Okay. Yes. Yes, I got it.
- Yes? Good luck.

- Thank you so much.
- Come on.

- Hmm.
- Almost there.

Think it should be ready.

- Hey! Hey, Maria.
- Hello. How are you, Chef?

You got the pressure
cookers going.

I got the pressure cook going.

I'm making a Nigerian
and Brazilian fusion.

I'm making
a soy spice lamb shank

served over mashed yucca.

I think for you,
your biggest thing is that
lamb shank, right?

Like, having enough time
for it to really braise.

- Right.
- Really concentrate
on your flavor.

If you can get that tender,
you're doing really well.

- Awesome. Thank you so much.
- Okay, good luck.

Thank you.

Gordon: Guys, we are
down to our last ten minutes.

Oh, my God,
my fries are taking forever.

All right, now I'm going
to get this started.

It's not getting hot.
Come on.

I would put your oven up.
Put it at the top. Do 450.

Taking this one out.
Didn't have the right
batter consistency.

But these should be
better hopefully.

My day depends on these.

- Gordon: Shompa, you good?
- Yeah. It's looking good.

And make sure you taste
one of those frog legs.

- Yes, yes. I will.
- I think it's ready now.

So from Team Americas,
Maria is doing this lamb shank

that has suya spices.

- Gordon: In an hour?
- In an hour.

She's making sure
the Brazilian culture
and flavors

are still in there
with Nigerian flavors.

She's very comfortable
right now.

Gordon: I love that,
but that's a lot to do
in 60 minutes.

Tiffany: Mm-hmm.

Ah! I just need three slices.

Aghata, from the territory
in Europe,

she is doing a loin of tuna,
sesame seed crusted,

with a sort
of Spanish black rice.

But the actual rice
is not cooking properly.

Using the squid ink
is tricky because it's not
just the coloring.

It also gives a very iodine-y,
strong fish flavor to the rice.

- Tiffany: Yep, yep.
- Gordon: Yeah.

( groans )

Guys, coming down
to the final two minutes.

- Start plating, please.
- I'm gotta start plating.

Oh, my gosh. Come on, open.

( bleep )

- Oh, my gosh.
- Come on.

There we go.

Oh, my God. I'm shaking.

Oh, my God.

- No, no, no, no!
- Anybody have a lemon?

- Right here. Behind you.
- Beautiful.

- Peter.
- Yes, Chef? Ooh!

Oh, that's my bad. Sorry.

Come on, Basia. You got this.

Oh, my gosh.

Oh, boy.

Judges:
Five, four, three, two, one.

- Gordon: And stop!
Hands in the air.
- Hands up!

- Well done.
- Whoo!

- Good job.
- Well done.

- That ( bleep ) looks bomb!
- Wow.

- Maria!
- Oh, my gosh.

- So pretty.
- Yours look amazing.

- That was a damn cook, boy.
- ( bleep )

Bro, that was so hard, actually.

No, it looks good.

- Can't wipe it.
- No, you can't.

I'm literally staring
at my plate.

Looks like a crime scene.
No lie.

God, it's like a cesspool.

And I'm really worried that
this could be my last cook.

What an exciting challenge.

Not only just respecting
your own cultural heritage,

but then bringing in
a completely new influence.

Now it's time to take
a much closer look.

Let's go.

So, Americas, you've got
Nigeria for your fusion.

Maria, a whole lamb shank
in a pressure cooker.

- Mm-hmm.
- How long did you cook it
in there for?

- 35 minutes.
- Thank you.

All right, Jake,
where are the black-eyed peas
at in this dish?

They are stuffed
into the fufu balls.

Okay. Thank you, Jake.

Aghata: This challenge
was stressful because being

out of your comfort zone
and making something new

that I've never made before
is a little bit scary.

Gordon: So, Africa,
you've got Australian fusion.

Um, right,
Rita, what's in here?

Jollof fries, but I fused it
with some vegemite.

It's a very strong extract.

Aghata: If you don't know
how to really incorporate

those two different
cultural backgrounds,

the whole dish
could be compromised.

Hey, Peter.
What's the sauce right here?

- This is an ata dindin sauce.
- What kind of fish did you use?

I did a cod. Thank you, Chef.

I love Julia's decision-making
in this challenge,

giving Team Africa Australia.

Nobody wanted to cook
Australian food.

- Dave.
- Hey, Dave.

This, sadly, is undercooked.

- It that on the bottom?
- Okay? So...

Time did prove to be
a true challenge.

- Thank you. Damn.
- Yes, thank you.

Team Europe
is just Basia and me.

I am so thankful
we got Japanese cuisine.

And one of us
is going to go in the top,

one's going to go
in the bottom,

so that's making me nervous.

Okay, Basia,
so the question is

where's the water coming from?
What do you have in here?

I have beets, parsnips.

The beet roots take longer
to cook than the parsnip.

And so by the time
the beet roots are cooked,

the parsnips are overcooked
and it absorbs too much water.

- ( muttering )
- So when they go on the plate,

the water comes out
of the pasta.

- It's as simple as that.
- Thank you.

Okay, Aghata,
was the squid ink

used just as an aesthetic
or do you like the flavor?

It's a very traditional rice
we eat in Valencia.

Mm.

So Asia-Pacific
got French cuisine.

Foo, what is that?

It's a Shaoxing sauce
that I made.

Is it supposed to look
like that?

- No, Joe.
- No.

Mm-hmm.

- Hey, Aishu.
- Hi.

Did you get enough time
to braise your chicken?

- I believe so.
- Yeah.

- Okay.
- Mm-hmm.

- Shompa.
- Hi.

- All right. Frog legs, huh?
- Yes.

I did a tomato frog leg bhuna.

Should it be fragrant
and have some punch?

- Yes.
- Mm.

- All right.
- Thank you.

Some of them have really
understood the crossover.

Joe: We have some
real fusion dishes,

like you would see in
a professional kitchen.

- Yeah. Definitely.
- Impressive.

- Shall we?
- Yeah.

Wow. Okay.

Right, the first dish
in the top four tonight,

from Team Asia-Pacific,
please step forward...

- Aishu! Let's go.
- Yeah!

- Let's go, Aishu! Whoo!
- Winner!

I can't believe I'm top dish.
I just am so glad that I could
honor my father-in-law

with this dish and still make it
an essence of my culture.

When I thought of France,
I thought of coq au vin.

So I made
an Indian-inspired coq au vin

with a saffron-infused
pomme pur\e.

It has the plating of,
like, a super home dish,

but in all the right ways.
Like, this makes my mouth water.

- Thank you.
- Shall we?

Wow. Aishu, it's a refreshing
take on a coq au vin.

- Honestly.
It's delicious. Well done.
- Thank you.

Yeah, I mean,
it has so much flavor.

And I love the level
of the spice in here.

This is a delicious plate
of food.

- Thank you, Chef.
- Coq au vin is really about
the fattiness of chicken

and the acidity
and flavor of wine.

And you did that
with the masala,
with the lemon juice.

It really captures the essence
of a proper French coq au vin.

- So great job.
- Thank you so much.

- Thank you.
- Good job, Aishu!

- Whoo!
- Good job, Aishu!

Culturally, she's got her own
DNA all over that, right?

- Joe: Yeah.
- That's why it's so good.

Okay, the top dish
from Team Europe,

please come forward...

- Aghata.
- All right.

- Go, girl.
- There you go, Aghata.

You got it.
You got it. You got it.

I am so excited because
I haven't been in the top

since the first challenge.

So this is amazing.

So this is arroz negro.

It's a Spanish black rice
with squid ink and tuna tataki

and miso and ginger aioli.

Visually, it looks lovely,
but dangerous when you throw

a ton of saffron on the plate
because you don't

want to eat those
strands like that, right?

Aghata, you did so many things
well with the tuna.

I think having
the Valencia fusion
with the Japanese flavors,

it's coming through,
and it's lovely.

- Thank you.
- I love what you did with

the squid ink and the rice.
Very smart.

But the flavor of the tuna,
the roasted sesame seeds?

- Delicious.
- Thank you, Chef.

Yeah, it's a very well-achieved

restaurant level fusion dish.

- Good job.
- Thank you, Joe.

- Thank you, Aghata.
- Thank you.

Go, Aghata.

I just pray there's someone
worse than me.

There is.

Okay, the best dish
from Team Africa,

please come forward...

- Peter.
- Whoo!

- All right, Pete!
- Peter!

- Woohoo!
- Good job, Peter.

I could pass out,
I'm so happy.

I'm ready to show the judges

that I'm supposed to be here,

and I'm here to win.

Today, I made a wattleseed

and beer battered cod

with plantain,
ata dindin sauce,

and a yaji spiced tartar sauce.

I love the fact that you stuck
to your roots of Nigeria,

but still embracing
the fish and chips

with the Australian influence.

It looks beautiful,
very inviting.

- Joe: Shall we try it?
- Shall we?

Tiffany: Yeah.

- Wow.
- Listen, fish is cooked
beautifully.

And the plantain could be
a touch crispier. Big deal.

But the pepper sauce,
absolutely spot-on.

I love the different texture
that you get with the plantains

after it just seeps up
all of the peppers.

- Very delicious.
- Thank you, Chef.

Quite frankly,
Peter, I am shocked

that you made this.
It's kind of incredible.

- What?
- Thank you, Joe?

I'm gonna just tell it
the way it is.

I didn't know you were capable
of cooking like this

- quite frankly.
- I appreciate it.

- I did.
- Thank you, Chef.

- Great job, young man.
Well done.
- Thank you.

- Good job, Peter.
- Bet he's happy with
Australia now.

Right, the top dish
from Team Americas,

please come forward,

- Maria!
- Yeah!

- Wow! Wow.
- Maria!

So much could have gone wrong,
but I got the top dish.

I'm feeling amazing.

Oh, my God. Oh, my God!

This is a Nigerian
and Brazilian fusion dish,

and I made suya spice lamb shank
with yucca mash.

It's beautiful. You can just
see from the naked eye

that it is caramelized
beautifully.

- Thank you. I appreciate that.
- Shall we taste it?

Right, Maria,
the lamb is cooked beautifully.

- Thank you.
- It's sticky. It's rich.

It's tender.
This is exceptional.

Thank you, Chef.

Yeah, I love the suya.
It popped.

It's got some spices in there
with the chilies.

You're not trying to mask
the flavor of lamb.

You're adding to the flavor
of the lamb.

And this is a dish
that feels like you,

but still embracing
the challenge.

- Thank you.
- Maria, it came out perfect.

Like, the reduction,
the stickiness of the sauce,

the flavor of the lamb.

You took one
of the biggest risks,
and you nailed it.

- Wow.
- Thank you, Maria.

- Thank you.
- All right, Maria!

- Oh!
- ( cheering )

- Thank you!
- So happy for you.

Right. Please give us a moment.
Thank you.

- Four incredible dishes.
- Yeah.

On any other given night,
these four individuals

- would have won independently.
- Joe: They did an amazing job.

- Ready?
- Yeah.

Aishu, Aghata, Peter, Maria,

this is the strongest four
top dishes so far
in this season.

As far as the best dish
of the night,

congratulations goes to...

Congratulations goes to...

Maria! Congratulations.
Well done.

- Maria!
- Wow, wow. Thank you.

Gordon:
Aishu, Aghata, and Peter,

the three of you head back
to your territories.

- Congratulations. Well done.
- Well done, ladies.

- Maria, come on and get this!
- Come on up.

Come on. Give it up for Maria,
everybody. Come on.

- ( cheering )
- I won the immunity pin!

- I can't believe it!
- I am so happy for you.

I'm the first person
to win the immunity pin
for the Americas,

and I'm saving my team today.

And I am so excited!

- Thank you for saving us.
- Whoo-whoo! Go!

Let's go, let's go, let's go.

Finally, finally!

Oh, my God, I can't wait
to see from up here.

- Well done! Oh, boy.
- Maria! Good job, Maria!

- Whoo!
- You did so good.

- Thank you.
- Now for the bottom dishes

of the night.

Let's start
with Team Asia-Pacific.

Please come forward...

Shompa.

Ugh, not again.

I just absolutely hate
this feeling.

This challenge was one
of the hardest challenges
that I've done.

And I know everybody
was way more versed

in the French cuisine
than I was,

so I'm just not feeling
that confident right now.

Thank you. So, Shompa,
please describe your dish.

Today I made a frog leg
tomato bhuna

with a potato bhorta pur\e
and a side salad

that included chili
and shallot vinaigrette.

Shompa, I'll be honest, I don't
love the presentation here.

They feel very separated.

Frog legs are definitely
broken down.

Sauce doesn't look as rich
as I would expect.

- But let's see how it's cooked.
- Okay. Thank you, Chef.

- Gordon: Shall we?
- Tiffany: Yeah.

Shompa, sadly for me,
the dish is underwhelming.

When you mentioned the word
"bhuna," I got excited.

But there's no spice
in there at all.

Yeah. The potatoes itself
has a little bit of richness,

But again, even that
feels underwhelming.

Shompa, this dish went wrong
with the decision

of choosing frog leg, which
you've never cooked before.

And from that point on,
it was just a cascade downward

because you couldn't save it.

Thank you, Shompa.

Okay. The bottom dish
for Team Europe tonight,

- come on forward, Basia.
- You're good, Basia.

Basia: I'm feeling upset
right now.

Tonight, I really
wanted to save my team.
And now here I am,

I'm at the bottom,
and I could potentially go home.

Tonight, I made
a miso glazed cod with parsnip
and beet pur\e,

a yuzu and sake beurre blanc,
and chive oil.

It's such a shame that the plate
is full of all that liquid.

- Of water. I know.
- The water's coming from
the parsnip and the beet roots.

Sadly, it looks a mess.
Shall we?

I hope that tastes good.

It's clearly evident there's
no editing here going on.

You've got the pur\e,
the yuzu beurre blanc,

and then an oil
on top of the beurre blanc--
just doesn't work.

The pur\e is bland.
The actual cod is cooked nicely,

and that's the only
saving grace.

This Japanese-Polish fusion
just isn't working.

I feel like you
just had ingredients pulled
from both cultures

that really didn't make sense,

and so what we end up with
on our palate is confusion.

When you have a dish
in your mind,

you have to know that
you can get from here to there

following the rules of cuisine.

- Yes.
- But you didn't follow

the rules to get there,
and it shows.

- All right.
- Thank you, Basia.

- Thank you.
- Thank you.

Did you taste it?

- Okay, the bottom dish
for Team Africa tonight...
- Oh, boy.

...suffered from technical
mistakes that we simply
couldn't ignore.

Please come forward, Rita.

( exhales )

It's okay.

Okay, Rita, what did you make?

Rita: Tonight,
I made an herb crusted lamb
with jollof rice

infused with vegemite
and fried plantain.

If I remember correctly,
your audition dish

- was jollof rice
in a risotto version, right?
- Yes.

- So you're familiar
with the idea of fusion.
- Yes.

I think visually this dish
doesn't capture the essence

of a Nigerian and Australian
fusion for me.

- Shall we taste?
- So let's deal with
the elephant in the room.

The lamb was undercooked.

You sliced it and then
threw it back in the pan.

- Yes. That's correct, Chef.
- All right. Let's see.

Let's see.

- Overcooked.
- Yes, Chef.

Oh, boy. First of all,
the lamb is very dry.

I think you panicked
by not letting the lamb rest.

It does continue cooking,
by the way.

If I'm being honest here,
the best part is the plantains.

Everything else just needed
to be technically right,

you know,
at this level of cooking.

Rice, it has that spice,

but it just doesn't have
a whole lot of other flavor.

We expect you to be able to
not only interpret a challenge

and do what we're asking you,
but also cook properly.

I'm sorry to say,
maybe it's a little tough love,

but this dish
is a little bit immature.

- Sorry about that, Joe.
- It's okay.

- Thank you, Rita.
- Thank you very much.

Shompa, Basia, Rita,

tonight it was clear
that this fusion challenge

got the best
of all three of you.

Please excuse us.

Oh, man.
This is a tough one.

Shompa missed the point
completely, right?

Even if the frog legs
weren't cooked properly,

had the sauce been delicious,
had the potatoes been delicious,

at least something on the plate
would have been great.

- Yeah.
- Joe: Basia?

- Tiffany: Hmm.
- Well, she just got
confused again,

I mean, just throwing those
vegetables into the pot.

- But the fish was actually
cooked properly, right?
- Right. Yeah.

- Joe: Rita?
- Oh, man.

- Tiffany: Rita.
- You're gonna cook
a rack of lamb,

let it rest for 20 minutes.

So tonight she just missed
the mark completely.

- I don't know
how you pick just one.
- Really?

- You sure?
- Yeah. Got to do it.

Oh, boy. What a night.

Shompa, Basia, Rita,

you made things very difficult
for all three of us

because each of you
honestly made incredibly
obvious mistakes.

So this decision
did not come easy,
let me tell you.

But we all came
to a unanimous decision.

Rita, please step forward.

Shompa, please step forward.

- Basia.
- Oh, my gosh.

Rita, Shompa,

you are both eliminated
from the MasterChef kitchen.

Basia, say goodbye
to Shompa and Rita

and head back
to your bench, please.

- It's okay.
- Aw, Rita.

Shompa, Rita, we are so sorry,
but we had to.

You left us with no options.

Both dishes did not
meet the standard we're
looking for tonight.

- Shompa, please tell me
you've enjoyed yourself.
- I've enjoyed myself so much.

The fact that I got to cook
in the MasterChef kitchen,

I've been dreaming about baking
in the MasterChef kitchen
since I was a kid,

- and I can't believe
I made my dreams come true.
- You've been amazing.

Rita, listen, young lady,
you've done yourself proud,
Nigeria proud.

- Have you enjoyed yourself?
- Yes, Chef, I really have.

I learned a lot so far,
so I'm going to continue and do
what I love doing.

Come and say goodbye as well.
Come on.

Shompa: It's disappointing
to be going home,

but I'm so proud of myself.

- Thank you so much
for this opportunity.
- Good job.

I came to the MasterChef kitchen

because I wanted to
represent Bangladeshi women

and show that when you put
your mind towards things

and you're passionate
about something,
that you can achieve

and bring those things
out there into the world.

My culinary dreams are not over.
I feel like I just got started.

Come on, guys.
Give it up for these
two amazing ladies. Come on.

Whoo!

- Whoo!
- Whoo!

- ( cheering )
- Gordon: Good night, Shompa.
Good night, Rita.

- Joe: Good night.
- Take care, guys.

Whoo!

Next time on "MasterChef,"
love is in the air

with a very special
team challenge.

- This is a royal wedding.
- ( gasping )

The winners of season 15,
dynamic duo Jesse and Jessica!

Each team today
will be cooking for half of
the wedding guests.

- Why are you putting salt?
- She said to salt them.

- No!
- But the pressure
to deliver...

This is not "MasterChef"
quality at all.

( bleep )
This is way too hot.

- Oh, now, you're on fire.
- ...leaves some out
in the cold.

- Jaime, are you okay?
- I felt like I forgot
how to cook.

Go outside and cool off
for two minutes.

- Oh, my Lord.
- ( sighs )