1 00:00:02,102 --> 00:00:02,936 Previously on "MasterChef: Global Gauntlet"... 2 00:00:02,969 --> 00:00:05,105 - Lift! - ( gasping ) 3 00:00:05,138 --> 00:00:08,742 You have to create a beautiful chocolate dessert. 4 00:00:08,775 --> 00:00:11,011 - I am not a baker. - That's no good. That's burnt. 5 00:00:11,077 --> 00:00:13,346 - Don't send me home. - Julia's not looking good. 6 00:00:13,380 --> 00:00:16,082 I have no time to freak out. I need to pivot. 7 00:00:16,116 --> 00:00:19,285 I made a Sicilian chocolate ricotta cake. 8 00:00:19,352 --> 00:00:21,254 - I love everything that's on the plate. - Great job. 9 00:00:21,354 --> 00:00:24,090 - Congratulations, Julia! - Oh, my God! 10 00:00:24,124 --> 00:00:27,127 First win for Europe? I am on cloud nine. 11 00:00:27,193 --> 00:00:31,264 - I have made chocolate Bajan cake. - It's dry. 12 00:00:31,331 --> 00:00:33,500 Tonight I made for you guys a five-spice brownie. 13 00:00:33,533 --> 00:00:36,336 It's not working. It is a double elimination. 14 00:00:36,369 --> 00:00:39,339 Daniel and Brittany, say goodbye. 15 00:00:39,372 --> 00:00:43,476 Tonight on "MasterChef: Global Gauntlet"... 16 00:00:43,510 --> 00:00:47,247 - Let's go, Africa. - ...the top 15 take on a brand new challenge. 17 00:00:47,347 --> 00:00:52,419 - Wheel Of Fusion! - Yo, this is crazy, bro. 18 00:00:52,485 --> 00:00:56,423 You'll fuse whatever cuisine that lands on with your own culture. 19 00:00:56,489 --> 00:00:59,025 - Oh, God. - But Julia's big advantage... 20 00:00:59,059 --> 00:01:01,895 - I've never made frog legs before. - That's going to be good. 21 00:01:01,961 --> 00:01:03,396 ...leads to a shocking twist. 22 00:01:03,496 --> 00:01:05,230 - What the heck is happening right now? - It's game over. 23 00:01:05,265 --> 00:01:07,167 - Wow. - Julia came to play! 24 00:01:07,233 --> 00:01:10,437 You are both eliminated from the MasterChef kitchen. 25 00:01:14,140 --> 00:01:18,878 ( music playing ) 26 00:01:23,717 --> 00:01:26,052 Here we go. 27 00:01:26,119 --> 00:01:29,289 - I'm excited for this one tonight. - Me, too! 28 00:01:29,322 --> 00:01:32,158 - Let's go, Americas! - All right. 29 00:01:32,192 --> 00:01:34,394 - Welcome back, guys! - Oh, yeah! 30 00:01:34,427 --> 00:01:36,796 - Yes! Let's go, Africa! - Go, Afro! 31 00:01:36,830 --> 00:01:39,299 Dave: I feel great. I've made it to the top 14. 32 00:01:39,399 --> 00:01:40,467 And now that the numbers are dwindling, 33 00:01:40,600 --> 00:01:44,004 I am grateful that we still have four people on our team. 34 00:01:44,037 --> 00:01:45,939 I like being up here. This is nice. 35 00:01:46,006 --> 00:01:48,008 Dave: But in this competition, 36 00:01:48,041 --> 00:01:50,143 I have been kind of in the middle, 37 00:01:50,176 --> 00:01:52,445 and so it is time to step up my game. 38 00:01:52,545 --> 00:01:55,148 I'm not at the top 10 yet, but I'm heading there. 39 00:01:55,181 --> 00:01:57,450 Right. Welcome back, ladies and gentlemen. 40 00:01:57,484 --> 00:02:00,487 Julia, good news is you've got immunity tonight. 41 00:02:00,553 --> 00:02:04,424 - Yes, Chef. - And a big advantage to play later. 42 00:02:04,457 --> 00:02:07,861 - I'm excited. - All right, guys, for tonight's challenge, 43 00:02:07,961 --> 00:02:12,065 - you will be going a little bit out of your comfort zone. - ( groaning ) 44 00:02:12,165 --> 00:02:14,434 Because for most of this competition 45 00:02:14,467 --> 00:02:18,171 you've been cooking with flavors you know well. 46 00:02:18,204 --> 00:02:21,441 Tonight, you don't get that luxury. 47 00:02:21,474 --> 00:02:25,111 - That's right. - Oh, my goodness. 48 00:02:25,178 --> 00:02:27,514 Ooh, y'all aren't ready. 49 00:02:29,315 --> 00:02:33,119 - What in the world? - ( overlapping chatter ) 50 00:02:33,186 --> 00:02:36,056 Is it going to be by country? 51 00:02:36,122 --> 00:02:40,527 Now you're probably all curious about this incredible wheel. 52 00:02:40,560 --> 00:02:42,595 Yeah. 53 00:02:42,662 --> 00:02:45,665 This is the... 54 00:02:45,699 --> 00:02:48,702 Wheel Of Fusion! 55 00:02:48,802 --> 00:02:51,137 - Oh, my gosh. - Whoo! 56 00:02:51,171 --> 00:02:55,375 One representative from your territory will come up and spin the wheel. 57 00:02:55,408 --> 00:02:59,245 Whatever cuisine that lands on, you'll take the country 58 00:02:59,346 --> 00:03:02,248 and fuse the cuisine of your own culture. 59 00:03:02,349 --> 00:03:04,918 - Oh, God. - What the hell's Australian food? 60 00:03:05,018 --> 00:03:07,354 I'm looking at some of these countries and the first thought is 61 00:03:07,387 --> 00:03:08,455 well, some of these look familiar. 62 00:03:08,621 --> 00:03:13,126 But then I kind of see some that don't look quite as familiar, 63 00:03:13,226 --> 00:03:15,528 like Sweden and Australia. 64 00:03:15,562 --> 00:03:17,931 I'm coming off of two weeks straight in the bottom, 65 00:03:18,031 --> 00:03:22,102 so I don't know what I would do if we got some of these countries. 66 00:03:22,168 --> 00:03:24,971 Right, let's find out which cuisine you're going to get. 67 00:03:25,038 --> 00:03:27,907 Okay, first up, Europe. Who wants to the step up? 68 00:03:27,941 --> 00:03:30,243 - I'll go up and spin the wheel. - You can go. You can go. 69 00:03:30,276 --> 00:03:33,046 - Absolutely! - Here we go, Basia. 70 00:03:33,113 --> 00:03:34,647 - Are you ready? - I'm so ready. 71 00:03:34,681 --> 00:03:37,417 - Let's go. - You go, girl. 72 00:03:37,450 --> 00:03:38,518 - Good spin. - Oh, wow. 73 00:03:38,551 --> 00:03:41,388 Please do not get Australia. I swear. 74 00:03:41,421 --> 00:03:43,123 - Uh-oh. - ( murmuring ) 75 00:03:43,156 --> 00:03:45,859 - ( gasping, shouting ) - No! 76 00:03:45,892 --> 00:03:47,127 ( shouting continues ) 77 00:03:47,160 --> 00:03:50,130 - No! - ( screaming ) 78 00:03:50,163 --> 00:03:53,900 Oh, my God! Whoo! 79 00:03:53,933 --> 00:03:56,302 That's a great spin, Basia! 80 00:03:56,336 --> 00:03:59,539 - Gordon: Okay, so, Europe... - Yes. Oh, my gosh. 81 00:03:59,572 --> 00:04:02,542 ...with the fusion of Japanese cuisine. 82 00:04:02,575 --> 00:04:06,279 - Oh, I'm ready. - Right, next up, Team Asia-Pacific. 83 00:04:06,312 --> 00:04:07,080 - Who's going to spin? - Me. 84 00:04:07,113 --> 00:04:09,182 - Both: Aishu. - Aishu, let's go. 85 00:04:09,282 --> 00:04:11,284 - Let's go! - There you go. 86 00:04:11,317 --> 00:04:13,520 - Yes. - There you go. 87 00:04:15,422 --> 00:04:18,291 ( yelping ) No, no, no, no! 88 00:04:18,324 --> 00:04:20,959 - Aishu: Okay. - Gordon: Wow. Congratulations. 89 00:04:20,994 --> 00:04:24,597 Asia-Pacific with a French inspired fusion dish. Wow. 90 00:04:24,631 --> 00:04:25,598 We're okay with it. We're okay with it. 91 00:04:25,699 --> 00:04:27,334 That's good. I think it's good. 92 00:04:27,367 --> 00:04:30,203 Right, up next, the Americas. 93 00:04:30,236 --> 00:04:32,305 - I'll take this one. - Let's go. 94 00:04:32,339 --> 00:04:34,908 - Please get us something good. - All right. 95 00:04:38,745 --> 00:04:41,514 - Gordon: Here we go. - Peter: Nigerian. 96 00:04:41,581 --> 00:04:44,150 Gordon: And Nigerian! 97 00:04:44,250 --> 00:04:48,521 - The look on Maria's face. - I've never cooked Nigerian! 98 00:04:48,588 --> 00:04:50,657 - Team Africa, let's go. - Okay. 99 00:04:50,724 --> 00:04:52,926 - Let's go, Rita. - Go, Rita. 100 00:04:52,959 --> 00:04:54,427 Gordon: Spin away. 101 00:04:59,933 --> 00:05:01,835 Gordon: Oh, man. 102 00:05:03,236 --> 00:05:05,205 - Greek. - Yes! 103 00:05:05,238 --> 00:05:07,474 - I like Greek. - Yeah, that's good. 104 00:05:07,507 --> 00:05:10,977 So the Americas have got Nigerian. 105 00:05:11,011 --> 00:05:13,213 Africa, they got Greek. 106 00:05:13,246 --> 00:05:15,415 Europe got Japanese. 107 00:05:15,482 --> 00:05:18,752 And Asia-Pacific got French. 108 00:05:18,785 --> 00:05:24,257 And, Julia, now it's time to talk about your big advantage. 109 00:05:24,290 --> 00:05:27,360 You get to pick any territory 110 00:05:27,394 --> 00:05:30,363 and reassign their fusion cuisine 111 00:05:30,397 --> 00:05:33,667 - to any available country. - ( laughing ) 112 00:05:33,700 --> 00:05:35,001 - Come on down. Come and stand next to me here. - Okay. 113 00:05:35,035 --> 00:05:38,772 This is a huge advantage. I could put a different territory 114 00:05:38,805 --> 00:05:40,840 that I want to target in a really bad position. 115 00:05:40,874 --> 00:05:42,642 All right, Julia. 116 00:05:42,676 --> 00:05:43,610 Gordon: Right, Julia, what are you thinking? 117 00:05:43,743 --> 00:05:47,247 I'm thinking the territory I'm deciding to change 118 00:05:47,313 --> 00:05:51,051 is very strong, and I want to see how they would handle this one. 119 00:05:51,084 --> 00:05:54,387 Love that. And the territory you're choosing is? 120 00:05:54,421 --> 00:05:56,289 I'm changing Africa's. 121 00:05:56,389 --> 00:05:57,657 - Yeah, thank you. - Gordon: Wow. 122 00:05:57,691 --> 00:05:59,392 - Thank you very much. - Two in a row? 123 00:05:59,426 --> 00:06:01,194 - Come on! - What's up with this? 124 00:06:01,227 --> 00:06:05,098 So, tell us where you are putting Africa, please. 125 00:06:05,131 --> 00:06:07,400 Keep it respectful, please, Julia. Respectful. 126 00:06:07,434 --> 00:06:10,403 - I wish you guys luck. - Peter: Don't do that. 127 00:06:10,437 --> 00:06:12,706 - Peter: Oh, my-- - Gordon: Australia. 128 00:06:12,739 --> 00:06:15,375 - Yo, this is crazy, bro. - I'm cool. 129 00:06:15,408 --> 00:06:19,346 - Julia came to play! - Head up to the safety of the balcony. 130 00:06:19,379 --> 00:06:22,582 Dave: I am a little concerned. I know nothing about Australian food. 131 00:06:22,682 --> 00:06:25,752 I think of, like, dangerous animals and kangaroos. 132 00:06:25,819 --> 00:06:29,422 I'm like, seafood maybe? I'm totally not sure. 133 00:06:29,456 --> 00:06:32,759 Here's the good news. Tonight, you'll have one hour 134 00:06:32,826 --> 00:06:35,128 to create an exciting fusion dish. 135 00:06:35,161 --> 00:06:37,764 Then we'll taste the best dishes from every territory 136 00:06:37,831 --> 00:06:42,135 and the winning home cook will earn the incredible immunity pin 137 00:06:42,168 --> 00:06:47,107 and keep their entire territory safe from elimination tonight. 138 00:06:47,140 --> 00:06:49,509 Now, if your dish isn't in the top tonight, 139 00:06:49,576 --> 00:06:53,713 sadly, you are in danger of being eliminated. 140 00:06:53,747 --> 00:06:55,615 - Right, everybody ready? - Yes, Chef. 141 00:06:55,648 --> 00:06:58,351 Your time starts now! 142 00:06:58,385 --> 00:07:01,755 Let's go, guys. Let's go. 143 00:07:01,788 --> 00:07:05,592 - All right. - Behind. 144 00:07:05,625 --> 00:07:09,329 - Sesame seeds? - Aghata, check to your right. 145 00:07:09,362 --> 00:07:12,532 I cooked long grain rice the other day. 146 00:07:12,565 --> 00:07:16,469 Tkaiya: Team Americas got Nigeria. I'm feeling pretty stressed. 147 00:07:16,503 --> 00:07:18,338 That's the thing about the MasterChef kitchen, 148 00:07:18,371 --> 00:07:22,275 it takes me out of my comfort zone. 149 00:07:22,342 --> 00:07:24,177 Okay. 150 00:07:24,277 --> 00:07:27,447 But Africa has a lot of influence in Jamaican cuisine. 151 00:07:27,480 --> 00:07:32,519 So I am putting a beautiful blend of Jamaican and Nigerian spices 152 00:07:32,552 --> 00:07:35,488 to create jollof rice, suya spiced lamb, 153 00:07:35,522 --> 00:07:38,491 with mango chutney and plantains. 154 00:07:38,525 --> 00:07:41,361 Okay, okay, okay. 155 00:07:41,394 --> 00:07:45,665 Oh, my gosh. Ooh! All right. 156 00:07:45,765 --> 00:07:48,635 Jaime, what's your fusion again? 157 00:07:49,536 --> 00:07:51,504 Oh, very nice! 158 00:07:51,538 --> 00:07:53,440 I'm making a laksa bowl frites 159 00:07:53,473 --> 00:07:57,777 which is-- a laksa is a seafood broth with coconut milk, 160 00:07:57,811 --> 00:08:00,447 and we have it in Malaysia all the time. 161 00:08:00,513 --> 00:08:02,415 I want to bring those crazy Malaysian flavors 162 00:08:02,515 --> 00:08:05,385 to the simplicity of French cuisine. 163 00:08:05,418 --> 00:08:07,587 So exciting tonight, the Wheel Of Fusion. 164 00:08:07,620 --> 00:08:11,524 You really just need to make sure you stay true to yourself and your culture, 165 00:08:11,558 --> 00:08:14,694 but also fuse in-- whether that's spices, 166 00:08:14,794 --> 00:08:16,863 whether that's proteins, from the other. 167 00:08:18,698 --> 00:08:21,735 Love it. Gingery. 168 00:08:21,801 --> 00:08:25,672 Gordon: Africa originally tonight got Greek, 169 00:08:25,705 --> 00:08:28,208 and then Julia came along and gave them Australia. 170 00:08:28,241 --> 00:08:30,944 - Ooh, that was good gameplay. - No one saw that one coming, did they? 171 00:08:31,011 --> 00:08:36,249 No. I think a lot of people just don't know what to expect with Australian cuisine, right? 172 00:08:36,349 --> 00:08:40,754 And it's unfamiliar. Obviously, tons of seafood, lamb. 173 00:08:40,820 --> 00:08:42,255 Heidi, you're not making kangaroo, are you? 174 00:08:42,355 --> 00:08:46,359 Yeah, yeah. I'm making some kangaroo. Kangaroo carpaccio. 175 00:08:46,426 --> 00:08:48,862 Ah, of course. That's going to be good. 176 00:08:48,895 --> 00:08:52,699 We are ten minutes down. 50 minutes remaining. 177 00:08:52,732 --> 00:08:54,734 Come on, let's go. 178 00:08:54,768 --> 00:08:57,103 Blast chiller, you think, for the dough? 179 00:08:59,005 --> 00:09:01,007 - Basia. Very well, indeed. - How are you doing today? 180 00:09:01,041 --> 00:09:03,576 Thank you. First of all, on the Wheel Of Fusion, 181 00:09:03,610 --> 00:09:04,644 what country did you get to fuse? 182 00:09:04,711 --> 00:09:06,713 We got Japan! 183 00:09:06,746 --> 00:09:10,583 I'm making miso glazed cod 184 00:09:10,617 --> 00:09:13,920 with a beet and parsnip pur\e 185 00:09:13,987 --> 00:09:17,857 and with a yuzu beurre blanc and chive oil. 186 00:09:17,891 --> 00:09:20,026 Love that. What do you do with that sake? Drinking it? 187 00:09:20,060 --> 00:09:22,295 I mean, I would love to drink it right now, but I can't. 188 00:09:22,395 --> 00:09:24,731 - I've got to cook. - Take a little sip. You'll be fine. 189 00:09:24,764 --> 00:09:25,799 - Okay, okay. - Have you tried that before? 190 00:09:25,865 --> 00:09:29,602 Like, who doesn't love sake? Cheers. 191 00:09:29,636 --> 00:09:31,738 Where's mine? What, you just do it on your own? 192 00:09:31,771 --> 00:09:32,806 Oh, you're drinking it? 193 00:09:32,872 --> 00:09:34,874 You have to drink it with him, Basia. 194 00:09:34,908 --> 00:09:37,811 Let's go, girl. What are you doing with this? 195 00:09:39,913 --> 00:09:43,817 - Why are you shouting at me? - Sorry, I'm so excited. I'm pumped. 196 00:09:43,883 --> 00:09:48,621 Oh, my gosh. Gordon drank with me. Yeah! Oh, yes! 197 00:09:48,655 --> 00:09:51,624 It sounds simple. Don't go crazy on that pur\e. 198 00:09:51,658 --> 00:09:53,026 - Okay. - A nice little swish. 199 00:09:53,059 --> 00:09:54,794 - Just a little bit. - Just a touch. 200 00:09:54,894 --> 00:09:56,529 - Don't go crazy, yes? - Thank you. Thank you, Chef. 201 00:09:56,563 --> 00:09:57,530 Okay, I'm ready to rock and roll. 202 00:09:57,630 --> 00:09:59,232 - Good luck. - Thank you, Chef. 203 00:10:02,235 --> 00:10:03,670 Come on. 204 00:10:03,770 --> 00:10:05,772 What the heck is happening right now? 205 00:10:05,805 --> 00:10:07,107 - I've got the wrong thing. - Hey, Dave. 206 00:10:07,140 --> 00:10:10,310 - Hi, Joe. How are you? - All right, so what are you making? 207 00:10:10,343 --> 00:10:13,713 So I'm doing a Moroccan take on an Australian meat pie. 208 00:10:13,747 --> 00:10:17,650 The mince inside is going to be a very traditional Moroccan mince. 209 00:10:17,684 --> 00:10:18,585 We're going to make a very traditional 210 00:10:18,651 --> 00:10:21,254 Australian short crust for the pie itself. 211 00:10:21,321 --> 00:10:23,790 So you'll see Australia, but taste Morocco. 212 00:10:23,823 --> 00:10:25,959 Okay, so the pastry has to be cooked, not raw, 213 00:10:26,059 --> 00:10:26,926 - and not too dense. - Exactly. 214 00:10:26,993 --> 00:10:29,662 And another thing important, let it rest. 215 00:10:29,696 --> 00:10:30,864 - Yes. Yes. - Let it rest. 216 00:10:30,897 --> 00:10:33,933 - Okay. Thank you for the advice. - Okay, good luck. 217 00:10:36,569 --> 00:10:38,805 Has to be rich flavor. 218 00:10:38,838 --> 00:10:43,176 Gordon: 15 minutes gone, 45 minutes to go. 219 00:10:43,276 --> 00:10:44,811 Come on, let's go! 220 00:10:44,844 --> 00:10:46,746 Dave, don't forget your pastry in the blast chiller. 221 00:10:46,813 --> 00:10:49,616 Oh, no. Okay, thank you, Hei-- 222 00:10:49,649 --> 00:10:53,353 Heidi reminds me to go check my dough in the blast chiller, and in that moment, 223 00:10:53,386 --> 00:10:55,955 I realize I have no idea how long it's been in there. 224 00:10:55,989 --> 00:10:57,490 - ( bleep ) - As soon as I touch it, 225 00:10:57,524 --> 00:11:01,027 - I'm like, it feels way too hard. - Oh, my God. 226 00:11:01,094 --> 00:11:04,030 I wanted to get the pie in at the 45 minute mark, 227 00:11:04,097 --> 00:11:07,600 but with the cold frozen dough, it's going to be later. 228 00:11:07,701 --> 00:11:10,036 Okay. Oh, God. 229 00:11:10,103 --> 00:11:13,039 I need to get this in the oven as soon as possible. 230 00:11:13,106 --> 00:11:15,575 If I give these judges undercooked pastry, 231 00:11:15,608 --> 00:11:17,243 it's game over. 232 00:11:27,120 --> 00:11:32,092 Gordon: Guys, 20 minutes gone, just under 40 minutes remaining! 233 00:11:33,793 --> 00:11:36,429 - The dough looks good, Dave. - Thanks, Julia. 234 00:11:36,463 --> 00:11:38,765 I'm warming up my dough because it was in the blast chiller 235 00:11:38,865 --> 00:11:41,634 for too long, and it does seem to be working, 236 00:11:41,668 --> 00:11:42,902 but I still have to move quickly. 237 00:11:42,936 --> 00:11:43,970 I need to start assembling the pie now, 238 00:11:44,004 --> 00:11:47,040 otherwise, it is not going to be cooked in time. 239 00:11:47,073 --> 00:11:48,908 Come on, come on, come on, come on. 240 00:11:49,009 --> 00:11:50,977 Every second counts. 241 00:11:54,647 --> 00:11:56,883 - She's in. - This is an exciting one. 242 00:11:56,916 --> 00:11:58,885 All season, we've seen them cooking from their culture, 243 00:11:58,918 --> 00:12:01,421 but tonight, it's going to add another layer onto that. 244 00:12:01,454 --> 00:12:02,889 Joe: When you're cooking from your own culture, 245 00:12:02,922 --> 00:12:04,024 it's instinctive, it comes easy. 246 00:12:04,057 --> 00:12:05,091 This is more difficult. 247 00:12:05,158 --> 00:12:07,894 Once you have to fuse another culture 248 00:12:07,927 --> 00:12:09,896 that you may not even be familiar with, 249 00:12:09,929 --> 00:12:12,832 then you've got to use your mind and your technique. 250 00:12:17,037 --> 00:12:20,640 I love French food, and getting to cook it 251 00:12:20,674 --> 00:12:22,108 with Indian food is kind of a dream. 252 00:12:22,175 --> 00:12:26,312 I am making a coq au vin with a tomato curry 253 00:12:26,379 --> 00:12:28,581 and a saffron pomme pur\e. 254 00:12:28,648 --> 00:12:30,583 This dish is so important to me. 255 00:12:30,650 --> 00:12:31,718 It makes me think of my father-in-law, 256 00:12:31,818 --> 00:12:34,587 who inspired me to cook and learn different techniques. 257 00:12:34,621 --> 00:12:38,792 Um, my father-in-law passed away really suddenly in a car accident. 258 00:12:38,858 --> 00:12:43,730 You know, I never really got to tell him how much he inspired me to cook. 259 00:12:43,797 --> 00:12:45,965 That's how we talked with each other. 260 00:12:45,999 --> 00:12:48,134 My father-in-law always loved my passion for cooking, 261 00:12:48,201 --> 00:12:50,904 and I am making this dish for him. 262 00:12:53,106 --> 00:12:55,542 Oh, a little bit more. A little bit more. 263 00:12:55,608 --> 00:12:58,978 - How are you doing today? - Hey, Jake. All right, what you got going on here? 264 00:12:59,012 --> 00:13:01,648 I'm going with Nigerian and Mexican flavors. 265 00:13:01,681 --> 00:13:04,084 Right here, I got what's going to be a black-eyed pea curry. 266 00:13:04,117 --> 00:13:06,653 I got some cassava in here. I'm making stuffed fufu. 267 00:13:06,753 --> 00:13:09,956 And then that beautiful protein is going to be a chicken roulade 268 00:13:09,989 --> 00:13:11,825 stuffed with collards, chorizo. 269 00:13:11,858 --> 00:13:13,159 There's a lot going on, 270 00:13:13,226 --> 00:13:15,095 so I want you to really think about 271 00:13:15,128 --> 00:13:18,698 what's necessary to really bring those flavors together 272 00:13:18,732 --> 00:13:20,700 instead of just more things on a plate. 273 00:13:20,734 --> 00:13:22,535 - Are you hearing me? - Yes, Chef. 274 00:13:22,569 --> 00:13:25,438 - All right, good luck, Jake. - Thank you very much, Chef. 275 00:13:27,140 --> 00:13:29,142 - Hello, Rita. - Hi. Hello. How are you doing? 276 00:13:29,242 --> 00:13:31,277 Okay, so we have Nigeria and Australia. 277 00:13:31,311 --> 00:13:34,714 - What dish are you making? - Today, I'm making jollof rice, 278 00:13:34,748 --> 00:13:36,149 and I'm also infusing the vegemite in it. 279 00:13:36,182 --> 00:13:37,183 - Vegemite? - Yes. Have you ever eaten vegemite before? 280 00:13:37,217 --> 00:13:40,153 - Have you ever smelled it? - No, I just-- no. 281 00:13:40,186 --> 00:13:42,122 - It's super dense. - Yes. 282 00:13:42,155 --> 00:13:44,724 It's very, very caloric, very rich in nutrients. 283 00:13:44,758 --> 00:13:45,892 It's a very particular flavor. 284 00:13:45,925 --> 00:13:46,793 So you're going to put this in jollof rice? 285 00:13:46,860 --> 00:13:48,294 - Yes. I am. - Interesting. 286 00:13:48,395 --> 00:13:50,430 - What's the protein you're going to use? - I'm doing lamb. 287 00:13:50,530 --> 00:13:52,866 So make sure-- you want to render the fat, 288 00:13:52,899 --> 00:13:54,567 but you want to make it medium-rare, right? 289 00:13:54,601 --> 00:13:56,369 - Yes. - All right, good luck. Hope it works out. 290 00:13:56,469 --> 00:13:57,937 Thank you very much. 291 00:14:00,707 --> 00:14:02,409 ( broad accent ) Peter! Hey, mate. How are things going down under? 292 00:14:02,442 --> 00:14:04,911 ( normal voice ) What do you think about getting Australia? 293 00:14:05,011 --> 00:14:07,580 Well, Australia uses a lot of fish, chips, and beer. 294 00:14:07,614 --> 00:14:11,151 So I want to do a beer battered cod for the fish, 295 00:14:11,184 --> 00:14:13,687 and then I'll have fried plantain from my Nigeria culture, 296 00:14:13,753 --> 00:14:14,821 as well as an ata dindin sauce. 297 00:14:14,888 --> 00:14:18,158 - You've made fish and chips before? - No, I haven't. 298 00:14:18,191 --> 00:14:21,594 And I know Chef Ramsay is going to be very particular. 299 00:14:21,695 --> 00:14:24,230 Yeah, that's going to be interesting to get his take on it. 300 00:14:24,297 --> 00:14:26,332 It has to be cooked. It has to be moist enough and not dry. 301 00:14:26,366 --> 00:14:28,902 - Yes. Yes, Joe. - All right, well, good luck to you. 302 00:14:28,935 --> 00:14:30,370 Thank you, Joe. Appreciate you. 303 00:14:31,938 --> 00:14:33,373 - How's it going? - Good, good. 304 00:14:33,406 --> 00:14:34,674 Good, good? Okay. 305 00:14:41,214 --> 00:14:44,184 - Mmm! - Gordon: Shompa. 306 00:14:44,217 --> 00:14:46,219 - Yes, Chef? - Tell me about the dish. What are you doing? 307 00:14:46,252 --> 00:14:48,788 So I'm going to be doing a French 308 00:14:48,822 --> 00:14:50,623 - and Bangladeshi fusion dish. - Nice. 309 00:14:50,657 --> 00:14:55,862 I'm making frog leg tomato bhuna curry with a potato... 310 00:14:55,895 --> 00:14:59,866 I saw frog legs, and I thought that is the most stereotypical French dish 311 00:14:59,899 --> 00:15:02,802 I could ever think of, and I've never made frog legs before. 312 00:15:02,869 --> 00:15:04,671 - This is my first time. - You've never cooked with frog's legs? 313 00:15:04,738 --> 00:15:07,340 They overcook, and they go very dry, so be careful. 314 00:15:07,374 --> 00:15:10,944 Olive oil, saut\, saut\, saut\, salt, pepper in there. 315 00:15:10,977 --> 00:15:12,979 Take them out, into the bhuna. 316 00:15:13,079 --> 00:15:14,347 - Okay. Thank you. - Good luck. 317 00:15:14,414 --> 00:15:17,117 Okay. Whew. 318 00:15:17,217 --> 00:15:18,251 - Foo. - Yes, Chef. 319 00:15:18,284 --> 00:15:20,253 My man. An ace card tonight. 320 00:15:20,353 --> 00:15:22,655 Vietnamese with a French influence. 321 00:15:22,756 --> 00:15:24,290 - Come on. Think about it. - That's a lot of pressure, Chef. 322 00:15:24,357 --> 00:15:26,092 Right, tell me about the dish. What you doing? 323 00:15:26,126 --> 00:15:28,628 It's a marinated duck breast in oyster sauce. 324 00:15:28,661 --> 00:15:31,297 And then I have French roast buttered potatoes. 325 00:15:31,364 --> 00:15:34,167 - Have you been to France? - I have not, Chef. 326 00:15:34,234 --> 00:15:36,136 Where have you been for the last 49 years? 327 00:15:36,236 --> 00:15:41,641 - Cincinnati, Ohio. - ( bleep ) 328 00:15:41,675 --> 00:15:44,377 Win tonight, you and I are going on a trip to the Champs-Elys\es. 329 00:15:44,411 --> 00:15:47,113 - Okay? Yes. - Hell, yeah. Hell, yeah! 330 00:15:47,147 --> 00:15:48,181 Don't slice that duck. 331 00:15:48,248 --> 00:15:49,582 I'm not going to slice it, Chef. 332 00:15:49,616 --> 00:15:52,986 Oh, my God. Foo, come on. 333 00:15:54,587 --> 00:15:58,291 I need to taste this. Mmm. 334 00:15:58,391 --> 00:15:59,993 It's looking good, Europe. You guys are looking good. 335 00:16:00,026 --> 00:16:00,960 Thank you! 336 00:16:00,994 --> 00:16:05,131 Gordon: 40 minutes down, 20 minutes remaining. 337 00:16:07,701 --> 00:16:10,070 From the Africa territory, Rita, interesting, 338 00:16:10,103 --> 00:16:14,874 is doing kind of like a classic herb crusted rack of lamb, which would be Australian. 339 00:16:14,941 --> 00:16:17,677 And then of course, for Nigeria, she's making jollof rice. 340 00:16:17,711 --> 00:16:20,280 Actually, if you think about it, lamb and jollof rice 341 00:16:20,313 --> 00:16:22,716 - together could be excellent. - Absolutely. 342 00:16:22,816 --> 00:16:25,085 It's just that the lamb needs to be a perfect medium-rare. 343 00:16:25,118 --> 00:16:27,220 If she could pull that off, I think that sounds like a winning dish. 344 00:16:27,287 --> 00:16:28,788 - Sure. - Absolutely. 345 00:16:31,524 --> 00:16:32,792 Oof. 346 00:16:49,042 --> 00:16:51,144 Come on. Stop playing with me. 347 00:17:01,654 --> 00:17:06,192 45 down, 15 minutes to go. 348 00:17:06,226 --> 00:17:09,295 - ( bleep ) - Get in there. 349 00:17:13,967 --> 00:17:15,268 Oh, crap. No. 350 00:17:23,242 --> 00:17:25,145 Is she about to pan-sear it? 351 00:17:29,249 --> 00:17:30,483 - Right, Aghata. - Hi. 352 00:17:30,517 --> 00:17:31,418 Tell me about the Japanese influence. 353 00:17:31,451 --> 00:17:34,988 I'm going to make this sushi-grade tuna. 354 00:17:35,088 --> 00:17:36,423 I'm going to coat it in sesame seeds, 355 00:17:36,489 --> 00:17:38,391 and I'm going to make a tuna tataki. 356 00:17:38,491 --> 00:17:41,761 So I'm going to sear it, and then I will slice very thin, 357 00:17:41,795 --> 00:17:45,799 put it on top of this Spanish black rice with the squid ink. 358 00:17:45,832 --> 00:17:48,835 - Gotcha. What's in here? - Here is fish stock. 359 00:17:48,902 --> 00:17:52,706 - Mm-hmm. - I blended it with prawns, the shrimp, shell, 360 00:17:52,772 --> 00:17:54,507 - and everything to give a boost of flavor. - And that's for your rice? 361 00:17:54,541 --> 00:17:55,608 You should put a couple more ladles in there. 362 00:17:55,709 --> 00:17:57,077 I'm doing little by little because I want to make sure. 363 00:17:57,177 --> 00:18:00,280 Yeah, a bit more. A touch more, otherwise it's going to be crunchy, 364 00:18:00,313 --> 00:18:02,248 and you won't get it cooked, so be careful now. 365 00:18:02,282 --> 00:18:04,117 - Okay. Yes. Yes, I got it. - Yes? Good luck. 366 00:18:04,150 --> 00:18:07,620 - Thank you so much. - Come on. 367 00:18:08,421 --> 00:18:12,258 - Hmm. - Almost there. 368 00:18:12,292 --> 00:18:14,060 Think it should be ready. 369 00:18:14,127 --> 00:18:16,329 - Hey! Hey, Maria. - Hello. How are you, Chef? 370 00:18:16,396 --> 00:18:17,063 You got the pressure cookers going. 371 00:18:17,097 --> 00:18:19,399 I got the pressure cook going. 372 00:18:19,432 --> 00:18:22,135 I'm making a Nigerian and Brazilian fusion. 373 00:18:22,168 --> 00:18:25,305 I'm making a soy spice lamb shank 374 00:18:25,338 --> 00:18:27,941 served over mashed yucca. 375 00:18:27,974 --> 00:18:31,144 I think for you, your biggest thing is that lamb shank, right? 376 00:18:31,177 --> 00:18:33,346 Like, having enough time for it to really braise. 377 00:18:33,413 --> 00:18:35,348 - Right. - Really concentrate on your flavor. 378 00:18:35,415 --> 00:18:38,184 If you can get that tender, you're doing really well. 379 00:18:38,218 --> 00:18:39,652 - Awesome. Thank you so much. - Okay, good luck. 380 00:18:39,686 --> 00:18:41,454 Thank you. 381 00:18:41,488 --> 00:18:45,425 Gordon: Guys, we are down to our last ten minutes. 382 00:18:45,458 --> 00:18:49,295 Oh, my God, my fries are taking forever. 383 00:18:49,329 --> 00:18:52,065 All right, now I'm going to get this started. 384 00:18:52,098 --> 00:18:54,000 It's not getting hot. Come on. 385 00:18:54,034 --> 00:18:59,973 I would put your oven up. Put it at the top. Do 450. 386 00:19:00,006 --> 00:19:03,109 Taking this one out. Didn't have the right batter consistency. 387 00:19:03,176 --> 00:19:05,311 But these should be better hopefully. 388 00:19:05,345 --> 00:19:07,514 My day depends on these. 389 00:19:07,580 --> 00:19:10,250 - Gordon: Shompa, you good? - Yeah. It's looking good. 390 00:19:10,316 --> 00:19:11,885 And make sure you taste one of those frog legs. 391 00:19:11,918 --> 00:19:15,655 - Yes, yes. I will. - I think it's ready now. 392 00:19:17,490 --> 00:19:22,062 So from Team Americas, Maria is doing this lamb shank 393 00:19:22,095 --> 00:19:23,530 that has suya spices. 394 00:19:23,596 --> 00:19:25,532 - Gordon: In an hour? - In an hour. 395 00:19:25,598 --> 00:19:29,069 She's making sure the Brazilian culture and flavors 396 00:19:29,102 --> 00:19:29,869 are still in there with Nigerian flavors. 397 00:19:29,903 --> 00:19:31,938 She's very comfortable right now. 398 00:19:32,005 --> 00:19:34,074 Gordon: I love that, but that's a lot to do in 60 minutes. 399 00:19:34,107 --> 00:19:35,308 Tiffany: Mm-hmm. 400 00:19:38,545 --> 00:19:43,116 Ah! I just need three slices. 401 00:19:43,149 --> 00:19:45,285 Aghata, from the territory in Europe, 402 00:19:45,352 --> 00:19:47,520 she is doing a loin of tuna, sesame seed crusted, 403 00:19:47,620 --> 00:19:51,291 with a sort of Spanish black rice. 404 00:19:51,358 --> 00:19:53,893 But the actual rice is not cooking properly. 405 00:19:53,927 --> 00:19:56,396 Using the squid ink is tricky because it's not just the coloring. 406 00:19:56,429 --> 00:20:00,133 It also gives a very iodine-y, strong fish flavor to the rice. 407 00:20:00,233 --> 00:20:01,601 - Tiffany: Yep, yep. - Gordon: Yeah. 408 00:20:01,634 --> 00:20:04,471 ( groans ) 409 00:20:05,638 --> 00:20:08,241 Guys, coming down to the final two minutes. 410 00:20:08,274 --> 00:20:12,579 - Start plating, please. - I'm gotta start plating. 411 00:20:13,847 --> 00:20:15,782 Oh, my gosh. Come on, open. 412 00:20:15,849 --> 00:20:17,017 ( bleep ) 413 00:20:18,551 --> 00:20:22,455 - Oh, my gosh. - Come on. 414 00:20:23,857 --> 00:20:25,325 There we go. 415 00:20:25,392 --> 00:20:27,260 Oh, my God. I'm shaking. 416 00:20:27,293 --> 00:20:29,195 Oh, my God. 417 00:20:29,262 --> 00:20:31,598 - No, no, no, no! - Anybody have a lemon? 418 00:20:31,664 --> 00:20:33,566 - Right here. Behind you. - Beautiful. 419 00:20:33,667 --> 00:20:36,403 - Peter. - Yes, Chef? Ooh! 420 00:20:36,436 --> 00:20:39,406 Oh, that's my bad. Sorry. 421 00:20:39,439 --> 00:20:42,609 Come on, Basia. You got this. 422 00:20:42,642 --> 00:20:44,778 Oh, my gosh. 423 00:20:44,811 --> 00:20:46,413 Oh, boy. 424 00:20:46,446 --> 00:20:50,083 Judges: Five, four, three, two, one. 425 00:20:50,116 --> 00:20:52,285 - Gordon: And stop! Hands in the air. - Hands up! 426 00:20:52,318 --> 00:20:54,421 - Well done. - Whoo! 427 00:20:54,454 --> 00:20:56,423 - Good job. - Well done. 428 00:20:56,456 --> 00:20:58,558 - That ( bleep ) looks bomb! - Wow. 429 00:20:58,591 --> 00:21:01,161 - Maria! - Oh, my gosh. 430 00:21:01,194 --> 00:21:02,629 - So pretty. - Yours look amazing. 431 00:21:02,696 --> 00:21:07,233 - That was a damn cook, boy. - ( bleep ) 432 00:21:07,300 --> 00:21:09,502 Bro, that was so hard, actually. 433 00:21:11,171 --> 00:21:12,405 No, it looks good. 434 00:21:15,508 --> 00:21:18,478 - Can't wipe it. - No, you can't. 435 00:21:18,511 --> 00:21:20,347 I'm literally staring at my plate. 436 00:21:20,447 --> 00:21:23,183 Looks like a crime scene. No lie. 437 00:21:23,216 --> 00:21:24,984 God, it's like a cesspool. 438 00:21:25,018 --> 00:21:29,789 And I'm really worried that this could be my last cook. 439 00:21:41,234 --> 00:21:42,669 What an exciting challenge. 440 00:21:42,736 --> 00:21:46,006 Not only just respecting your own cultural heritage, 441 00:21:46,039 --> 00:21:48,742 but then bringing in a completely new influence. 442 00:21:48,775 --> 00:21:51,878 Now it's time to take a much closer look. 443 00:21:51,945 --> 00:21:53,713 Let's go. 444 00:21:58,551 --> 00:22:01,388 So, Americas, you've got Nigeria for your fusion. 445 00:22:01,421 --> 00:22:05,492 Maria, a whole lamb shank in a pressure cooker. 446 00:22:05,525 --> 00:22:06,659 - Mm-hmm. - How long did you cook it in there for? 447 00:22:06,693 --> 00:22:08,795 - 35 minutes. - Thank you. 448 00:22:08,828 --> 00:22:12,365 All right, Jake, where are the black-eyed peas at in this dish? 449 00:22:12,399 --> 00:22:14,567 They are stuffed into the fufu balls. 450 00:22:14,634 --> 00:22:17,203 Okay. Thank you, Jake. 451 00:22:17,237 --> 00:22:20,774 Aghata: This challenge was stressful because being 452 00:22:20,807 --> 00:22:23,643 out of your comfort zone and making something new 453 00:22:23,677 --> 00:22:27,080 that I've never made before is a little bit scary. 454 00:22:27,113 --> 00:22:29,816 Gordon: So, Africa, you've got Australian fusion. 455 00:22:29,849 --> 00:22:32,052 Um, right, Rita, what's in here? 456 00:22:32,085 --> 00:22:36,990 Jollof fries, but I fused it with some vegemite. 457 00:22:37,023 --> 00:22:38,558 It's a very strong extract. 458 00:22:38,591 --> 00:22:42,395 Aghata: If you don't know how to really incorporate 459 00:22:42,429 --> 00:22:44,698 those two different cultural backgrounds, 460 00:22:44,731 --> 00:22:47,267 the whole dish could be compromised. 461 00:22:47,300 --> 00:22:49,803 Hey, Peter. What's the sauce right here? 462 00:22:49,836 --> 00:22:52,405 - This is an ata dindin sauce. - What kind of fish did you use? 463 00:22:52,439 --> 00:22:54,574 I did a cod. Thank you, Chef. 464 00:22:54,674 --> 00:22:57,711 I love Julia's decision-making in this challenge, 465 00:22:57,744 --> 00:23:01,314 giving Team Africa Australia. 466 00:23:01,348 --> 00:23:02,682 Nobody wanted to cook Australian food. 467 00:23:02,716 --> 00:23:03,350 - Dave. - Hey, Dave. 468 00:23:03,383 --> 00:23:05,618 This, sadly, is undercooked. 469 00:23:05,685 --> 00:23:07,320 - It that on the bottom? - Okay? So... 470 00:23:07,420 --> 00:23:10,223 Time did prove to be a true challenge. 471 00:23:10,290 --> 00:23:12,926 - Thank you. Damn. - Yes, thank you. 472 00:23:14,427 --> 00:23:17,430 Team Europe is just Basia and me. 473 00:23:17,464 --> 00:23:20,700 I am so thankful we got Japanese cuisine. 474 00:23:20,734 --> 00:23:23,303 And one of us is going to go in the top, 475 00:23:23,336 --> 00:23:24,504 one's going to go in the bottom, 476 00:23:24,571 --> 00:23:26,306 so that's making me nervous. 477 00:23:26,339 --> 00:23:28,775 Okay, Basia, so the question is 478 00:23:28,842 --> 00:23:31,044 where's the water coming from? What do you have in here? 479 00:23:31,077 --> 00:23:34,180 I have beets, parsnips. 480 00:23:34,247 --> 00:23:36,149 The beet roots take longer to cook than the parsnip. 481 00:23:36,182 --> 00:23:38,251 And so by the time the beet roots are cooked, 482 00:23:38,284 --> 00:23:40,487 the parsnips are overcooked and it absorbs too much water. 483 00:23:40,587 --> 00:23:41,321 - ( muttering ) - So when they go on the plate, 484 00:23:41,388 --> 00:23:42,655 the water comes out of the pasta. 485 00:23:42,722 --> 00:23:44,591 - It's as simple as that. - Thank you. 486 00:23:44,624 --> 00:23:46,860 Okay, Aghata, was the squid ink 487 00:23:46,893 --> 00:23:48,795 used just as an aesthetic or do you like the flavor? 488 00:23:48,862 --> 00:23:52,665 It's a very traditional rice we eat in Valencia. 489 00:23:52,699 --> 00:23:53,533 Mm. 490 00:23:53,600 --> 00:23:56,603 So Asia-Pacific got French cuisine. 491 00:23:56,636 --> 00:23:58,271 Foo, what is that? 492 00:23:58,338 --> 00:24:00,507 It's a Shaoxing sauce that I made. 493 00:24:00,607 --> 00:24:02,342 Is it supposed to look like that? 494 00:24:02,375 --> 00:24:03,710 - No, Joe. - No. 495 00:24:03,743 --> 00:24:04,844 Mm-hmm. 496 00:24:05,979 --> 00:24:07,814 - Hey, Aishu. - Hi. 497 00:24:07,881 --> 00:24:10,617 Did you get enough time to braise your chicken? 498 00:24:10,650 --> 00:24:12,352 - I believe so. - Yeah. 499 00:24:12,385 --> 00:24:15,422 - Okay. - Mm-hmm. 500 00:24:15,488 --> 00:24:16,656 - Shompa. - Hi. 501 00:24:16,690 --> 00:24:19,626 - All right. Frog legs, huh? - Yes. 502 00:24:19,659 --> 00:24:22,095 I did a tomato frog leg bhuna. 503 00:24:22,162 --> 00:24:25,098 Should it be fragrant and have some punch? 504 00:24:25,131 --> 00:24:26,800 - Yes. - Mm. 505 00:24:26,833 --> 00:24:29,102 - All right. - Thank you. 506 00:24:31,571 --> 00:24:33,807 Some of them have really understood the crossover. 507 00:24:33,907 --> 00:24:34,841 Joe: We have some real fusion dishes, 508 00:24:34,908 --> 00:24:37,377 like you would see in a professional kitchen. 509 00:24:37,410 --> 00:24:38,645 - Yeah. Definitely. - Impressive. 510 00:24:41,381 --> 00:24:42,549 - Shall we? - Yeah. 511 00:24:42,582 --> 00:24:45,585 Wow. Okay. 512 00:24:45,652 --> 00:24:48,922 Right, the first dish in the top four tonight, 513 00:24:48,955 --> 00:24:53,059 from Team Asia-Pacific, please step forward... 514 00:24:54,427 --> 00:24:56,463 - Aishu! Let's go. - Yeah! 515 00:24:56,529 --> 00:24:59,733 - Let's go, Aishu! Whoo! - Winner! 516 00:24:59,766 --> 00:25:04,337 I can't believe I'm top dish. I just am so glad that I could honor my father-in-law 517 00:25:04,371 --> 00:25:08,842 with this dish and still make it an essence of my culture. 518 00:25:08,875 --> 00:25:12,412 When I thought of France, I thought of coq au vin. 519 00:25:12,445 --> 00:25:14,414 So I made an Indian-inspired coq au vin 520 00:25:14,447 --> 00:25:16,950 with a saffron-infused pomme pur\e. 521 00:25:16,983 --> 00:25:19,686 It has the plating of, like, a super home dish, 522 00:25:19,719 --> 00:25:22,455 but in all the right ways. Like, this makes my mouth water. 523 00:25:22,489 --> 00:25:24,791 - Thank you. - Shall we? 524 00:25:31,865 --> 00:25:34,901 Wow. Aishu, it's a refreshing take on a coq au vin. 525 00:25:34,968 --> 00:25:37,570 - Honestly. It's delicious. Well done. - Thank you. 526 00:25:37,604 --> 00:25:39,706 Yeah, I mean, it has so much flavor. 527 00:25:39,739 --> 00:25:42,842 And I love the level of the spice in here. 528 00:25:42,876 --> 00:25:44,310 This is a delicious plate of food. 529 00:25:44,344 --> 00:25:48,648 - Thank you, Chef. - Coq au vin is really about the fattiness of chicken 530 00:25:48,715 --> 00:25:50,617 and the acidity and flavor of wine. 531 00:25:50,717 --> 00:25:53,019 And you did that with the masala, with the lemon juice. 532 00:25:53,053 --> 00:25:56,589 It really captures the essence of a proper French coq au vin. 533 00:25:56,623 --> 00:25:58,658 - So great job. - Thank you so much. 534 00:25:58,725 --> 00:26:00,627 - Thank you. - Good job, Aishu! 535 00:26:00,660 --> 00:26:02,328 - Whoo! - Good job, Aishu! 536 00:26:02,395 --> 00:26:05,465 Culturally, she's got her own DNA all over that, right? 537 00:26:05,498 --> 00:26:08,735 - Joe: Yeah. - That's why it's so good. 538 00:26:08,768 --> 00:26:12,472 Okay, the top dish from Team Europe, 539 00:26:12,505 --> 00:26:14,140 please come forward... 540 00:26:15,809 --> 00:26:17,410 - Aghata. - All right. 541 00:26:17,477 --> 00:26:19,779 - Go, girl. - There you go, Aghata. 542 00:26:19,879 --> 00:26:22,415 You got it. You got it. You got it. 543 00:26:22,449 --> 00:26:26,886 I am so excited because I haven't been in the top 544 00:26:26,920 --> 00:26:28,221 since the first challenge. 545 00:26:28,254 --> 00:26:31,124 So this is amazing. 546 00:26:31,157 --> 00:26:32,792 So this is arroz negro. 547 00:26:32,826 --> 00:26:37,764 It's a Spanish black rice with squid ink and tuna tataki 548 00:26:37,797 --> 00:26:39,899 and miso and ginger aioli. 549 00:26:39,933 --> 00:26:42,635 Visually, it looks lovely, but dangerous when you throw 550 00:26:42,669 --> 00:26:44,337 a ton of saffron on the plate because you don't 551 00:26:44,371 --> 00:26:46,706 want to eat those strands like that, right? 552 00:26:52,912 --> 00:26:55,582 Aghata, you did so many things well with the tuna. 553 00:26:55,615 --> 00:26:59,953 I think having the Valencia fusion with the Japanese flavors, 554 00:26:59,986 --> 00:27:01,921 it's coming through, and it's lovely. 555 00:27:01,955 --> 00:27:04,524 - Thank you. - I love what you did with 556 00:27:04,557 --> 00:27:05,625 the squid ink and the rice. Very smart. 557 00:27:05,725 --> 00:27:09,796 But the flavor of the tuna, the roasted sesame seeds? 558 00:27:09,829 --> 00:27:10,463 - Delicious. - Thank you, Chef. 559 00:27:10,530 --> 00:27:12,999 Yeah, it's a very well-achieved 560 00:27:13,066 --> 00:27:15,802 restaurant level fusion dish. 561 00:27:15,835 --> 00:27:16,836 - Good job. - Thank you, Joe. 562 00:27:16,870 --> 00:27:18,204 - Thank you, Aghata. - Thank you. 563 00:27:19,572 --> 00:27:20,774 Go, Aghata. 564 00:27:22,809 --> 00:27:25,278 I just pray there's someone worse than me. 565 00:27:25,311 --> 00:27:26,880 There is. 566 00:27:26,946 --> 00:27:30,850 Okay, the best dish from Team Africa, 567 00:27:30,884 --> 00:27:32,886 please come forward... 568 00:27:32,952 --> 00:27:34,688 - Peter. - Whoo! 569 00:27:34,721 --> 00:27:35,689 - All right, Pete! - Peter! 570 00:27:35,722 --> 00:27:39,125 - Woohoo! - Good job, Peter. 571 00:27:39,159 --> 00:27:41,094 I could pass out, I'm so happy. 572 00:27:41,127 --> 00:27:42,028 I'm ready to show the judges 573 00:27:42,095 --> 00:27:43,830 that I'm supposed to be here, 574 00:27:43,863 --> 00:27:44,698 and I'm here to win. 575 00:27:44,731 --> 00:27:46,700 Today, I made a wattleseed 576 00:27:46,733 --> 00:27:47,967 and beer battered cod 577 00:27:48,001 --> 00:27:50,570 with plantain, ata dindin sauce, 578 00:27:50,603 --> 00:27:52,872 and a yaji spiced tartar sauce. 579 00:27:52,906 --> 00:27:56,576 I love the fact that you stuck to your roots of Nigeria, 580 00:27:56,609 --> 00:27:58,878 but still embracing the fish and chips 581 00:27:58,978 --> 00:28:00,146 with the Australian influence. 582 00:28:00,180 --> 00:28:02,749 It looks beautiful, very inviting. 583 00:28:02,782 --> 00:28:03,750 - Joe: Shall we try it? - Shall we? 584 00:28:03,783 --> 00:28:04,984 Tiffany: Yeah. 585 00:28:12,726 --> 00:28:15,028 - Wow. - Listen, fish is cooked beautifully. 586 00:28:15,061 --> 00:28:17,997 And the plantain could be a touch crispier. Big deal. 587 00:28:18,031 --> 00:28:20,533 But the pepper sauce, absolutely spot-on. 588 00:28:20,567 --> 00:28:24,004 I love the different texture that you get with the plantains 589 00:28:24,037 --> 00:28:28,041 after it just seeps up all of the peppers. 590 00:28:28,141 --> 00:28:30,777 - Very delicious. - Thank you, Chef. 591 00:28:30,810 --> 00:28:32,746 Quite frankly, Peter, I am shocked 592 00:28:32,779 --> 00:28:35,749 that you made this. It's kind of incredible. 593 00:28:35,782 --> 00:28:37,884 - What? - Thank you, Joe? 594 00:28:37,917 --> 00:28:39,786 I'm gonna just tell it the way it is. 595 00:28:39,886 --> 00:28:41,755 I didn't know you were capable of cooking like this 596 00:28:41,788 --> 00:28:43,023 - quite frankly. - I appreciate it. 597 00:28:43,056 --> 00:28:44,324 - I did. - Thank you, Chef. 598 00:28:44,424 --> 00:28:47,193 - Great job, young man. Well done. - Thank you. 599 00:28:47,227 --> 00:28:50,930 - Good job, Peter. - Bet he's happy with Australia now. 600 00:28:51,031 --> 00:28:53,800 Right, the top dish from Team Americas, 601 00:28:53,900 --> 00:28:56,836 please come forward, 602 00:28:56,903 --> 00:28:58,304 - Maria! - Yeah! 603 00:28:58,371 --> 00:29:00,440 - Wow! Wow. - Maria! 604 00:29:00,473 --> 00:29:03,376 So much could have gone wrong, but I got the top dish. 605 00:29:03,410 --> 00:29:04,644 I'm feeling amazing. 606 00:29:04,678 --> 00:29:07,113 Oh, my God. Oh, my God! 607 00:29:07,180 --> 00:29:10,917 This is a Nigerian and Brazilian fusion dish, 608 00:29:10,950 --> 00:29:15,455 and I made suya spice lamb shank with yucca mash. 609 00:29:15,488 --> 00:29:18,658 It's beautiful. You can just see from the naked eye 610 00:29:18,692 --> 00:29:20,460 that it is caramelized beautifully. 611 00:29:20,493 --> 00:29:23,029 - Thank you. I appreciate that. - Shall we taste it? 612 00:29:34,207 --> 00:29:36,943 Right, Maria, the lamb is cooked beautifully. 613 00:29:36,976 --> 00:29:39,079 - Thank you. - It's sticky. It's rich. 614 00:29:39,112 --> 00:29:40,947 It's tender. This is exceptional. 615 00:29:40,980 --> 00:29:42,182 Thank you, Chef. 616 00:29:43,850 --> 00:29:45,952 Yeah, I love the suya. It popped. 617 00:29:45,985 --> 00:29:48,221 It's got some spices in there with the chilies. 618 00:29:48,254 --> 00:29:50,090 You're not trying to mask the flavor of lamb. 619 00:29:50,123 --> 00:29:52,092 You're adding to the flavor of the lamb. 620 00:29:52,125 --> 00:29:54,761 And this is a dish that feels like you, 621 00:29:54,828 --> 00:29:57,163 but still embracing the challenge. 622 00:29:57,230 --> 00:30:00,266 - Thank you. - Maria, it came out perfect. 623 00:30:00,300 --> 00:30:02,869 Like, the reduction, the stickiness of the sauce, 624 00:30:02,969 --> 00:30:04,904 the flavor of the lamb. 625 00:30:04,971 --> 00:30:07,841 You took one of the biggest risks, and you nailed it. 626 00:30:07,874 --> 00:30:10,010 - Wow. - Thank you, Maria. 627 00:30:10,110 --> 00:30:11,644 - Thank you. - All right, Maria! 628 00:30:11,711 --> 00:30:13,847 - Oh! - ( cheering ) 629 00:30:13,880 --> 00:30:16,249 - Thank you! - So happy for you. 630 00:30:16,282 --> 00:30:20,954 Right. Please give us a moment. Thank you. 631 00:30:24,024 --> 00:30:24,958 - Four incredible dishes. - Yeah. 632 00:30:25,091 --> 00:30:26,159 On any other given night, these four individuals 633 00:30:26,359 --> 00:30:30,096 - would have won independently. - Joe: They did an amazing job. 634 00:30:34,901 --> 00:30:37,237 - Ready? - Yeah. 635 00:30:39,072 --> 00:30:41,875 Aishu, Aghata, Peter, Maria, 636 00:30:41,941 --> 00:30:46,813 this is the strongest four top dishes so far in this season. 637 00:30:46,880 --> 00:30:48,748 As far as the best dish of the night, 638 00:30:48,782 --> 00:30:51,251 congratulations goes to... 639 00:31:06,633 --> 00:31:09,002 Congratulations goes to... 640 00:31:13,940 --> 00:31:15,809 Maria! Congratulations. Well done. 641 00:31:15,842 --> 00:31:19,346 - Maria! - Wow, wow. Thank you. 642 00:31:19,346 --> 00:31:21,314 Gordon: Aishu, Aghata, and Peter, 643 00:31:21,348 --> 00:31:23,216 the three of you head back to your territories. 644 00:31:23,216 --> 00:31:25,819 - Congratulations. Well done. - Well done, ladies. 645 00:31:25,819 --> 00:31:29,222 - Maria, come on and get this! - Come on up. 646 00:31:29,222 --> 00:31:31,224 Come on. Give it up for Maria, everybody. Come on. 647 00:31:31,224 --> 00:31:33,360 - ( cheering ) - I won the immunity pin! 648 00:31:33,460 --> 00:31:36,663 - I can't believe it! - I am so happy for you. 649 00:31:36,763 --> 00:31:40,800 I'm the first person to win the immunity pin for the Americas, 650 00:31:40,834 --> 00:31:42,836 and I'm saving my team today. 651 00:31:42,869 --> 00:31:46,840 And I am so excited! 652 00:31:46,840 --> 00:31:50,844 - Thank you for saving us. - Whoo-whoo! Go! 653 00:31:50,844 --> 00:31:52,312 Let's go, let's go, let's go. 654 00:31:52,412 --> 00:31:53,380 Finally, finally! 655 00:31:53,380 --> 00:31:55,281 Oh, my God, I can't wait to see from up here. 656 00:31:55,382 --> 00:31:59,152 - Well done! Oh, boy. - Maria! Good job, Maria! 657 00:31:59,252 --> 00:32:00,987 - Whoo! - You did so good. 658 00:32:00,987 --> 00:32:04,591 - Thank you. - Now for the bottom dishes 659 00:32:04,691 --> 00:32:06,092 of the night. 660 00:32:06,126 --> 00:32:08,962 Let's start with Team Asia-Pacific. 661 00:32:08,995 --> 00:32:11,064 Please come forward... 662 00:32:14,334 --> 00:32:17,003 Shompa. 663 00:32:17,003 --> 00:32:19,139 Ugh, not again. 664 00:32:19,139 --> 00:32:21,675 I just absolutely hate this feeling. 665 00:32:21,675 --> 00:32:25,011 This challenge was one of the hardest challenges that I've done. 666 00:32:25,045 --> 00:32:28,014 And I know everybody was way more versed 667 00:32:28,048 --> 00:32:29,816 in the French cuisine than I was, 668 00:32:29,849 --> 00:32:33,286 so I'm just not feeling that confident right now. 669 00:32:33,286 --> 00:32:37,390 Thank you. So, Shompa, please describe your dish. 670 00:32:37,424 --> 00:32:41,161 Today I made a frog leg tomato bhuna 671 00:32:41,161 --> 00:32:45,198 with a potato bhorta pur\e and a side salad 672 00:32:45,298 --> 00:32:49,169 that included chili and shallot vinaigrette. 673 00:32:49,269 --> 00:32:52,205 Shompa, I'll be honest, I don't love the presentation here. 674 00:32:52,305 --> 00:32:53,907 They feel very separated. 675 00:32:53,907 --> 00:32:56,042 Frog legs are definitely broken down. 676 00:32:56,076 --> 00:32:59,179 Sauce doesn't look as rich as I would expect. 677 00:32:59,179 --> 00:33:02,182 - But let's see how it's cooked. - Okay. Thank you, Chef. 678 00:33:02,182 --> 00:33:04,250 - Gordon: Shall we? - Tiffany: Yeah. 679 00:33:13,326 --> 00:33:16,763 Shompa, sadly for me, the dish is underwhelming. 680 00:33:16,863 --> 00:33:20,467 When you mentioned the word "bhuna," I got excited. 681 00:33:20,500 --> 00:33:22,369 But there's no spice in there at all. 682 00:33:22,469 --> 00:33:26,339 Yeah. The potatoes itself has a little bit of richness, 683 00:33:26,439 --> 00:33:30,210 But again, even that feels underwhelming. 684 00:33:30,210 --> 00:33:33,480 Shompa, this dish went wrong with the decision 685 00:33:33,480 --> 00:33:36,216 of choosing frog leg, which you've never cooked before. 686 00:33:36,316 --> 00:33:38,451 And from that point on, it was just a cascade downward 687 00:33:38,485 --> 00:33:40,186 because you couldn't save it. 688 00:33:41,221 --> 00:33:42,422 Thank you, Shompa. 689 00:33:46,092 --> 00:33:49,396 Okay. The bottom dish for Team Europe tonight, 690 00:33:49,496 --> 00:33:53,400 - come on forward, Basia. - You're good, Basia. 691 00:33:53,500 --> 00:33:55,135 Basia: I'm feeling upset right now. 692 00:33:55,168 --> 00:33:59,506 Tonight, I really wanted to save my team. And now here I am, 693 00:33:59,606 --> 00:34:02,776 I'm at the bottom, and I could potentially go home. 694 00:34:02,776 --> 00:34:08,481 Tonight, I made a miso glazed cod with parsnip and beet pur\e, 695 00:34:08,514 --> 00:34:12,952 a yuzu and sake beurre blanc, and chive oil. 696 00:34:13,053 --> 00:34:16,056 It's such a shame that the plate is full of all that liquid. 697 00:34:16,056 --> 00:34:20,126 - Of water. I know. - The water's coming from the parsnip and the beet roots. 698 00:34:20,126 --> 00:34:22,594 Sadly, it looks a mess. Shall we? 699 00:34:22,594 --> 00:34:24,197 I hope that tastes good. 700 00:34:31,538 --> 00:34:33,806 It's clearly evident there's no editing here going on. 701 00:34:33,806 --> 00:34:35,975 You've got the pur\e, the yuzu beurre blanc, 702 00:34:36,076 --> 00:34:40,146 and then an oil on top of the beurre blanc-- just doesn't work. 703 00:34:40,146 --> 00:34:44,016 The pur\e is bland. The actual cod is cooked nicely, 704 00:34:44,016 --> 00:34:46,418 and that's the only saving grace. 705 00:34:46,518 --> 00:34:49,089 This Japanese-Polish fusion just isn't working. 706 00:34:49,089 --> 00:34:54,027 I feel like you just had ingredients pulled from both cultures 707 00:34:54,027 --> 00:34:55,795 that really didn't make sense, 708 00:34:55,829 --> 00:35:01,034 and so what we end up with on our palate is confusion. 709 00:35:01,034 --> 00:35:02,569 When you have a dish in your mind, 710 00:35:02,602 --> 00:35:06,306 you have to know that you can get from here to there 711 00:35:06,306 --> 00:35:08,074 following the rules of cuisine. 712 00:35:08,174 --> 00:35:09,342 - Yes. - But you didn't follow 713 00:35:09,442 --> 00:35:11,177 the rules to get there, and it shows. 714 00:35:11,277 --> 00:35:13,179 - All right. - Thank you, Basia. 715 00:35:13,279 --> 00:35:15,181 - Thank you. - Thank you. 716 00:35:15,215 --> 00:35:16,783 Did you taste it? 717 00:35:23,890 --> 00:35:26,993 - Okay, the bottom dish for Team Africa tonight... - Oh, boy. 718 00:35:27,093 --> 00:35:30,797 ...suffered from technical mistakes that we simply couldn't ignore. 719 00:35:30,897 --> 00:35:33,533 Please come forward, Rita. 720 00:35:33,633 --> 00:35:35,402 ( exhales ) 721 00:35:36,569 --> 00:35:37,937 It's okay. 722 00:35:43,810 --> 00:35:46,579 Okay, Rita, what did you make? 723 00:35:46,613 --> 00:35:50,583 Rita: Tonight, I made an herb crusted lamb with jollof rice 724 00:35:50,617 --> 00:35:54,487 infused with vegemite and fried plantain. 725 00:35:54,487 --> 00:35:56,589 If I remember correctly, your audition dish 726 00:35:56,623 --> 00:35:59,592 - was jollof rice in a risotto version, right? - Yes. 727 00:35:59,626 --> 00:36:01,494 - So you're familiar with the idea of fusion. - Yes. 728 00:36:01,528 --> 00:36:05,365 I think visually this dish doesn't capture the essence 729 00:36:05,365 --> 00:36:08,902 of a Nigerian and Australian fusion for me. 730 00:36:08,902 --> 00:36:13,239 - Shall we taste? - So let's deal with the elephant in the room. 731 00:36:13,239 --> 00:36:14,207 The lamb was undercooked. 732 00:36:14,307 --> 00:36:16,609 You sliced it and then threw it back in the pan. 733 00:36:16,643 --> 00:36:19,312 - Yes. That's correct, Chef. - All right. Let's see. 734 00:36:35,261 --> 00:36:36,463 Let's see. 735 00:36:42,302 --> 00:36:45,305 - Overcooked. - Yes, Chef. 736 00:36:56,182 --> 00:36:58,184 Oh, boy. First of all, the lamb is very dry. 737 00:36:58,284 --> 00:37:01,688 I think you panicked by not letting the lamb rest. 738 00:37:01,688 --> 00:37:03,957 It does continue cooking, by the way. 739 00:37:04,057 --> 00:37:07,394 If I'm being honest here, the best part is the plantains. 740 00:37:07,427 --> 00:37:11,264 Everything else just needed to be technically right, 741 00:37:11,297 --> 00:37:12,766 you know, at this level of cooking. 742 00:37:12,866 --> 00:37:15,001 Rice, it has that spice, 743 00:37:15,101 --> 00:37:17,137 but it just doesn't have a whole lot of other flavor. 744 00:37:17,237 --> 00:37:20,707 We expect you to be able to not only interpret a challenge 745 00:37:20,707 --> 00:37:23,576 and do what we're asking you, but also cook properly. 746 00:37:23,610 --> 00:37:25,712 I'm sorry to say, maybe it's a little tough love, 747 00:37:25,745 --> 00:37:27,047 but this dish is a little bit immature. 748 00:37:27,047 --> 00:37:29,582 - Sorry about that, Joe. - It's okay. 749 00:37:29,616 --> 00:37:32,419 - Thank you, Rita. - Thank you very much. 750 00:37:38,024 --> 00:37:38,992 Shompa, Basia, Rita, 751 00:37:39,059 --> 00:37:41,695 tonight it was clear that this fusion challenge 752 00:37:41,728 --> 00:37:43,196 got the best of all three of you. 753 00:37:43,296 --> 00:37:44,564 Please excuse us. 754 00:37:48,935 --> 00:37:53,306 Oh, man. This is a tough one. 755 00:37:53,340 --> 00:37:55,208 Shompa missed the point completely, right? 756 00:37:55,308 --> 00:37:57,477 Even if the frog legs weren't cooked properly, 757 00:37:57,510 --> 00:38:00,747 had the sauce been delicious, had the potatoes been delicious, 758 00:38:00,747 --> 00:38:02,482 at least something on the plate would have been great. 759 00:38:02,515 --> 00:38:03,883 - Yeah. - Joe: Basia? 760 00:38:03,983 --> 00:38:06,119 - Tiffany: Hmm. - Well, she just got confused again, 761 00:38:06,152 --> 00:38:08,288 I mean, just throwing those vegetables into the pot. 762 00:38:08,388 --> 00:38:11,224 - But the fish was actually cooked properly, right? - Right. Yeah. 763 00:38:11,257 --> 00:38:13,626 - Joe: Rita? - Oh, man. 764 00:38:13,626 --> 00:38:15,328 - Tiffany: Rita. - You're gonna cook a rack of lamb, 765 00:38:15,362 --> 00:38:16,529 let it rest for 20 minutes. 766 00:38:16,629 --> 00:38:19,699 So tonight she just missed the mark completely. 767 00:38:23,770 --> 00:38:26,706 - I don't know how you pick just one. - Really? 768 00:38:31,511 --> 00:38:33,980 - You sure? - Yeah. Got to do it. 769 00:38:39,285 --> 00:38:40,520 Oh, boy. What a night. 770 00:38:40,553 --> 00:38:42,155 Shompa, Basia, Rita, 771 00:38:42,188 --> 00:38:45,191 you made things very difficult for all three of us 772 00:38:45,225 --> 00:38:49,662 because each of you honestly made incredibly obvious mistakes. 773 00:38:49,696 --> 00:38:52,799 So this decision did not come easy, let me tell you. 774 00:38:52,832 --> 00:38:56,870 But we all came to a unanimous decision. 775 00:39:00,006 --> 00:39:01,975 Rita, please step forward. 776 00:39:05,311 --> 00:39:08,915 Shompa, please step forward. 777 00:39:12,585 --> 00:39:15,021 - Basia. - Oh, my gosh. 778 00:39:18,858 --> 00:39:22,562 Rita, Shompa, 779 00:39:22,562 --> 00:39:27,500 you are both eliminated from the MasterChef kitchen. 780 00:39:33,573 --> 00:39:35,675 Basia, say goodbye to Shompa and Rita 781 00:39:35,709 --> 00:39:37,043 and head back to your bench, please. 782 00:39:38,044 --> 00:39:42,048 - It's okay. - Aw, Rita. 783 00:39:47,420 --> 00:39:50,056 Shompa, Rita, we are so sorry, but we had to. 784 00:39:50,056 --> 00:39:52,258 You left us with no options. 785 00:39:52,359 --> 00:39:55,395 Both dishes did not meet the standard we're looking for tonight. 786 00:39:55,495 --> 00:40:01,267 - Shompa, please tell me you've enjoyed yourself. - I've enjoyed myself so much. 787 00:40:01,301 --> 00:40:02,736 The fact that I got to cook in the MasterChef kitchen, 788 00:40:02,869 --> 00:40:06,873 I've been dreaming about baking in the MasterChef kitchen since I was a kid, 789 00:40:06,906 --> 00:40:11,277 - and I can't believe I made my dreams come true. - You've been amazing. 790 00:40:11,378 --> 00:40:16,182 Rita, listen, young lady, you've done yourself proud, Nigeria proud. 791 00:40:16,282 --> 00:40:18,418 - Have you enjoyed yourself? - Yes, Chef, I really have. 792 00:40:18,451 --> 00:40:22,355 I learned a lot so far, so I'm going to continue and do what I love doing. 793 00:40:22,455 --> 00:40:24,891 Come and say goodbye as well. Come on. 794 00:40:24,891 --> 00:40:26,760 Shompa: It's disappointing to be going home, 795 00:40:26,860 --> 00:40:28,762 but I'm so proud of myself. 796 00:40:28,862 --> 00:40:31,731 - Thank you so much for this opportunity. - Good job. 797 00:40:31,765 --> 00:40:33,733 I came to the MasterChef kitchen 798 00:40:33,767 --> 00:40:36,169 because I wanted to represent Bangladeshi women 799 00:40:36,202 --> 00:40:38,405 and show that when you put your mind towards things 800 00:40:38,438 --> 00:40:41,307 and you're passionate about something, that you can achieve 801 00:40:41,341 --> 00:40:43,810 and bring those things out there into the world. 802 00:40:43,910 --> 00:40:47,447 My culinary dreams are not over. I feel like I just got started. 803 00:40:47,447 --> 00:40:50,116 Come on, guys. Give it up for these two amazing ladies. Come on. 804 00:40:50,116 --> 00:40:51,718 Whoo! 805 00:41:02,162 --> 00:41:05,198 - Whoo! - Whoo! 806 00:41:05,231 --> 00:41:07,934 - ( cheering ) - Gordon: Good night, Shompa. Good night, Rita. 807 00:41:07,934 --> 00:41:09,402 - Joe: Good night. - Take care, guys. 808 00:41:09,436 --> 00:41:10,737 Whoo! 809 00:41:12,706 --> 00:41:16,409 Next time on "MasterChef," love is in the air 810 00:41:16,443 --> 00:41:17,811 with a very special team challenge. 811 00:41:17,844 --> 00:41:21,214 - This is a royal wedding. - ( gasping ) 812 00:41:21,214 --> 00:41:25,385 The winners of season 15, dynamic duo Jesse and Jessica! 813 00:41:25,485 --> 00:41:28,955 Each team today will be cooking for half of the wedding guests. 814 00:41:28,988 --> 00:41:31,558 - Why are you putting salt? - She said to salt them. 815 00:41:31,591 --> 00:41:33,426 - No! - But the pressure to deliver... 816 00:41:33,526 --> 00:41:35,829 This is not "MasterChef" quality at all. 817 00:41:35,829 --> 00:41:37,997 ( bleep ) This is way too hot. 818 00:41:38,098 --> 00:41:41,234 - Oh, now, you're on fire. - ...leaves some out in the cold. 819 00:41:41,334 --> 00:41:43,570 - Jaime, are you okay? - I felt like I forgot how to cook. 820 00:41:43,603 --> 00:41:46,439 Go outside and cool off for two minutes. 821 00:41:46,439 --> 00:41:48,908 - Oh, my Lord. - ( sighs )