Original subtitles

Previously on MasterChef Global Gauntlet, Nick DiGiovanni!

I'd like to offer the winner of tonight's challenge a collaboration with

me. Oh, man.

We've got a social media mystery box challenge.

I'm going to be making a squid ink ravioli. It's inspired by Mount Etna,

the volcano in Sicily. Wow.

You're cooking like a pro. Next up, Jamie.

Visually, it definitely has that wow factor.

Congratulations goes to Julia.

the top 10 of MasterChef.

Food. The only chance this dish has got to go viral is if I was blind.

Maria. On that viral aspect, it did miss the mark.

One of you is leaving the competition.

Maria, say goodbye.

Tonight.

This place is crazy. The top 10 kicks off with a MasterChef classic.

The tag team.

Oh my. You will be cooking dishes based on...

Our fondest food memories.

But there's a twist.

You get to choose your own partner. Because tonight is a double elimination.

I am starting to panic.

Switch! Let's go!

Two! Worry about the chef with pie!

They must succeed as one.

I need a slice, two lemons, how? I don't get it. Just slice one. That is not the

way. It's horrible.

Or the pressure could break them both. The little burns.

What is she doing?

Look at this it's a jungle paradise tropical chef

kitchen. How cool is this so beautiful?

voice is crazy right now every time in this kitchen is something different

let's go come on welcome back everyone tonight we have

a very very special challenge for you inspired by a upcoming dreamworks

animated film forgotten island oh my god this incredible film is

an animated adventure inspired by filipino folklore where two young best

friends journey through a world of wonder working together in a race

against the clock to save their most beloved memories where are we

the longer you're here the more memories you'll forget

this is our entire friendship we gotta find our way back home now just

like the best friends on forgotten island and their adventure you'll be

going on your own journey with a friend it's time for one of the most

iconic must chef challenges the tag team

Just like our friends in Forgotten Island, we know that memories are

important. So tonight, you will be cooking dishes based on our fondest food

memories.

Oh, boy. Shall we?

Oh, God.

Oh, my gosh. I'm so nervous.

Now, we've chosen three dishes. Make sure you do your best to replicate them

perfectly. What?

Voila.

Oh, my gosh.

First up, from my food memories growing up, the dish that my mother used to

make. This is an iconic British dish, shepherd's pie.

You start off with that incredible ground lamb. And then, of course, the

mashed potatoes. It's got beautiful egg yolks in there. It's got some butter

piped on top, and it is finished in the oven.

Wow. Okay, for my food memories, an iconic Southern dish, a gorgeous striped

bass. served over dirty rice in a chermoula sauce.

Most of you may not know, I was born and raised really on a farm. So we made sure

nothing was lost, gizzards, livers, things like that. We found ways to use

and dirty rice is really one of those ways. I love that.

All right, finally, from my food memories, we have an iconic Italian

dish, the veal milanese.

It's the classic pounded veal, sauteed rapini, oven roasted tomatoes.

It's the dish that my kids, Could not do without. And today, you will have to

make one. So intense.

I am starting to panic. The dishes have to look the same. They need to taste the

same. And I have not really cooked dirty rice or some of the other elements. So

it's going to be a challenge.

Now, in the Tag Team Challenge...

At all times, one team member will be cooking, and the other will be standing

at the end of the station. When we call switch, you will swap places in that

moment with your partner, okay? Yes. If you can't replicate these cherished

plates from our memories, then you are in danger of being forgotten, or shall

we say eliminated.

This is a tough one, because tonight is a double elimination.

Oh, my God.

The two home cooks who perform the worst will be going home. So we think it's

only fair that you get to choose your own partner. And they can be from any

territory. It's completely up to you.

Okay, perfect. Quick, pick a partner. Let's go.

Okay.

Yeah. Yeah. Right. Please turn around. Put your team colored aprons on. Let's

go. Jamie and I have built such a great friendship and we've always wanted to

work on a challenge as a pair. So I am so excited. I think we can win this

challenge. Right. We've got our teams. Gray team, Peter and Takaya. Pink team,

Dave and Jake.

Blue team, Hayley and Julia.

Yellow team, Basha and Fu. And red team, Jamie and Aishu.

The two home cooks that produce the best dishes will both receive a huge

advantage in the next challenge.

They'll also both earn two tickets for you and a guest to the red carpet

premiere of Forgotten Island.

I really want to win this challenge tonight because I really want to get

into top eight and I want to go watch Forgotten Island. I love animation

movies and I would love to go to the premiere.

Okay. You will have 75 minutes to replicate our three-course memory meal

in the spirit of Forgotten Island.

Right, all of you, head to your stations, strategize on who's going

first and who's going to bring it home.

I have watched MasterChef before, so I know the tag team challenge is the

hardest challenge.

There are a lot of things that could go wrong. Communications fail, cooks aren't

consistent. You should go first. Okay, cool. You want a plate? I do want a

plate. But... I think Takaya and I are both really strong. So as long as we

communicate well, we can win this challenge.

Just focus on the Sharmoula for the first 10 minutes, and then I can do the

rice in the second 10 minutes. Yeah. Let me make the Sharmoula honest. I know how

to do it. You can just keep telling me what to do next. Right.

All of you, time to take your positions.

If you're starting, stay where you are. If you're second up, off to the side.

Showtime. Let's go. Good luck.

Come on.

If you're starting to cook.

Make sure you get everything prepped for each and every dish. Understood?

Yes, Chef.

You got this, Jake. Your 75 minutes start now. Let's go. Let's go.

Here we go, Haiti.

Here we go, Mama Bear.

Come on, Phil. Work on the carrots. Work on the onions first.

Get on the potatoes. Just do it. Got it. And then peel.

Got you.

After the potatoes, peel the green pepper, the red and green peppers.

hell yeah jay look at those knife skills love it love it love it love it oh my

god you're pissed with that i'm so excited to be working with haiti she is

the mama bear of this entire group but the only thing i could see as a

potential problem is our communication we have not worked together and since we

are both such confident cooks we just tend to get in the zone and kind of go

into our shell a little bit haiti if you need something from me just let me know

yes i'm going to get this going for you perfect Don't forget to put oil.

Are you going to put oil in that pan or butter? Not yet. Thank you. I'm a very

calm and reserved individual.

And my biggest concern is Basha possibly getting flustered and getting off track.

Don't forget to season.

Salt it.

Okay. But I'm relying on my patience to keep our team on track.

Keep talking to me. Keep talking to me. Yep.

Alright, you got this.

I know you're working on the potatoes.

Jake, do you think we need all four?

It's a legitimate question.

I think all four is a good idea.

Got it. I am ecstatic to have Dave as a teammate.

We've worked together before on team challenges, but the one thing that does

make me a little bit nervous is there's nowhere to hide in the middle anymore.

Territories are gone, so if you mess up, that might put you on the bottom.

Do you want me to get a hot pan set up for you to start browning? Yeah, I mean,

whatever. Whatever you think.

Exciting. It's a master classic, the tag team challenge. We're asking them to

cook three dishes that they haven't cooked before, and then they have to

duplicate them, which is really bringing in a whole other skill set. Absolutely.

So, Gordon, take me through your dish. What's the process? What goes first?

For my dish, shepherd's pie.

First off, the mashed potatoes.

Potatoes, straight into the pot. Heard. And then on to that little lamb ragout,

which is a fine diced of onions and carrots. That needs to be cooked up.

Good, yeah, just watch that lamb. Good.

Make sure that's beautifully seasoned.

Heard. Tiffany, how about your dish?

What's the process?

First, I would cut the onions, the peppers, the celery, then get the rice

done and saute the liver.

Dice smaller, even finer if you can. Okay. That looks good.

But also for the veal, milanese, the flour, the egg wash, the breadcrumbs,

I'm making sure it's all pounded out evenly so it cooks evenly.

And then it needs to be nice and pink in the center, right? So it has to be moist

in the middle, too. It has to be crispy, so the technique is not easy. And also,

you have to do all the prep across all three dishes.

Then you can cook the veal and the fish last.

We know this battle. 90% of us in the prep, isn't it? Yep.

That rosemary can be really strong. Just make sure it's finely chopped. You don't

want to get a bite of rosemary.

What is that for?

Oh, for the tomatoes?

Oh, you want to do it in the pan? No, I thought you said to do it on the pan.

Okay, roast it on the pan. Yeah, you can, but you can use a baking thing,

too. Either one will be all right.

Two minutes to go before our first switch.

You can just let this cook down while you get the rice going. Yep, perfect.

Remember the time, the herbs.

And let me know what you want me to do afterwards.

Heard. I know I'm going to work on the potatoes.

Heard. Check the potatoes.

Oh, yeah, you can oil it first.

I do think Aisha and I can sometimes be chaotic, so we really have to

communicate tonight or else everything will just go wrong.

Aisha, are you okay?

Aisha, you okay?

Oh, my God.

I definitely burn my putts.

30 seconds to switch.

Stand by.

Come on. I definitely burn my putts. All right, do you want to put any other?

No, I think we're good, right?

Uh, yeah.

Now, when you start doing these potatoes, if you get to it before I do,

we are not whisking, we're folding.

Okay. You gotta let that wine cook down a bit. All right, let the wine cook

down. Let's switch. Here we go.

Three, two, one, switch!

Let's go!

Let's switch, let's switch, let's switch.

How's the garlic looking? Let's go, Basha.

Yeah, rice on.

Okay. So we're in the tag team challenge. I mean, we know it gets super

frenetic and you can get lost in the moment. Yep. We're testing their

communication skills and timing. You have to be able to, you know, have

three, four pans going at the same time because there's a lot of things that

need to get done. Exactly that.

Do the rice in the same pot as the veggies and the stuff.

Put the rice in there. You don't think I messed up the texture? I don't think so.

I think that's how they make it. Okay.

I haven't made dirty rice before. You tell me.

So blue team, Hayley and Julia. Bit of a mother-daughter relationship there,

which is wonderful, by the way. But also dangerous.

Very dangerous. Will Julia push back? Right. Or will Hayley overdominate?

You got it, Basha. Nice, nice, nice, nice.

Damn, look, Basha now starving potatoes.

If we forget that, those potatoes should have gone on first.

Backwards. Absolutely backwards.

I'm going to toast the rice in here.

Oh my gosh, Jamie is adding the rice straight to the gizzards raw. She's

going to cook everything together.

Almost like it's a pilaf or risotto. Wow, that's interesting. Could that

work? It won't be the same texture, but that is not the way.

Do we need to season that?

Yeah, I'll season it.

Let's go!

Go, go, go, go, go. You got it, you got it. Is this salted?

Oh, try it.

All right, Jake, what's going on? Hi, right now we're getting ready to get

that rice on. Is the lamb going?

You have potatoes done. What else is done? We're folding the potatoes. We got

two yolks. You have to get your shepherd's pie in the oven, though. Yes.

You have to.

Separate those egg yolks right now. They're already separated. Fold it in.

Already separated?

Yes. Perfect. Dump them in and fold them. Don't mix any more without the

yolks. All right. Good luck, y'all. Thank you so much, Chef. Thank you,

Chef. Thank you, Joe. These are ready to be piped. How much time do I have left?

You, I don't know. I don't know.

I don't know how to do this. It's OK. I'll do it. 20 seconds. We're switching.

Oh. Oh.

It's all right. It's OK. It's OK. It's OK.

Refocus. Move on. I can do that. Get ready to switch.

3, 2, 1, switch.

OK. Go, go, go, go, go, go. Go,

go, go, go, go, go.

Pete, make sure that's done. Yeah, I got you.

What's in here? Tell me. Talk to me. It's parsley, mint, and cilantro.

What is food doing now?

It's a strange time to be making the chimula. They're concentrating on the

wrong things right now.

I agree. Man.

Check the potatoes.

Is it boiling?

It still needs time. You should be ricing your potatoes now and piping them

so they can go in the oven ASAP.

Don't forget, egg yolks in the mash.

This needs egg yolk.

All right, add it in, and then add the butter in so it can help smooth it out.

I'm already on it.

Can I pop the egg yolks in the potatoes?

Yeah. Oh, my God.

You're doing great, Jake. It looks so good.

Okay, just keep it going.

Yeah, and then we're just going to flatten those tops, and that's going to

be beautiful.

Get that in the oven. It looks really good, Jake.

Thanks, Steve.

30 seconds to switch.

This is quite the challenge, Jake.

Make sure your whipping is high.

Make it pretty. Make it pretty.

Maybe I should let you do this. No, let me do it. Let me do it. Okay.

Three, two, one, switch.

Switch, switch, switch, switch, switch. Okay,

what do you want me to do?

Jump on the mat.

All right, Takaya. Let's keep moving. Keep moving. Okay, okay, okay.

Very nice, Takaya. Beautiful.

Let's go.

Okay, bread team.

Where are we at?

We are about to put the shepherd's pie in. The next thing we're going to start

is getting that veal breaded. You have a lot of work still left to do. You guys

are very disorganized right now and falling behind. Yes, Chef. Jamie, can we

pound the veal? Yeah, yeah, yeah. I'll pound it. All right. Good luck. Good

luck. Thank you so much, Chef.

Nice, Basha.

Come on, Basha. You got it. Focus, focus. Uh-huh.

Right. You got it. Now, those potatoes that she's ricing doesn't look like

they're cooked.

Basha, is it good? Are the potatoes lumpy?

Yeah, a little bit. Throw it back in the water.

Throw it back in the water. Oh, my goodness me. While we were making the

chimula, the easiest thing to make before things like the mashed potatoes.

Yeah, our plan, and it could be incorrect plan, Chef, was we're tackling

one dish at a time. You need to get all the prep, all three dishes done first.

Yes, Chef. Then when you're prepped, you can cook. Yes, Chef. So you need to get

organized. Yes, Chef. Okay, got it. Yes, Chef. Come on, just focus.

So tell me what I need to do with the mashed potatoes. Put it into the water

with hot water, but don't let it sit in there long, Basha. Okay. Let's go.

All right, we got to get the shepherd's pie in, top rack. Top rack? Okay.

You doing good?

Yep. Hello, chef. Where's the rice?

She's got it there cooking. Where's the shepherd's pie?

Right there, chef. It's right behind us. Right. Did the regular cook out? Yes.

Fully? Fully, yes. And did you get the egg yolks in the mash?

Oh, I forgot the egg.

Why are you rushing?

You need to be thorough, okay? Yes, chef. Sorry. Stop rushing.

Hedy, I'm going to take these potatoes out. Yeah, yeah, yeah.

This is just extremely frustrating because Hedy made a mistake with not

putting the egg yolk.

And it kind of just bit us in the ass. Don't let any meat get in there because

he's going to taste it. Okay.

Now we're falling way behind because the essential part is ruined.

You doing okay with that?

Should I just take off this top layer?

What do you want me to do? You tell me. You tell me. It's fine. Just leave it

like that. Just leave it like this. Just add one egg yolk and we'll fix it.

Hayley and Julia, I'm slightly concerned.

They forgot to put the egg yolks in the mash so they won't gratinate.

I don't know what they're doing.

I'm feeling frustrated because I've made a silly mistake and both of us are kind

of unraveling a little bit. Let's get our veal prep.

All right. Check the potato.

I think that's kind of rough.

Should I fold the gizzard in for the rice?

Yes. All right.

All right, we're rocking.

Hold the rice.

Okay, I got you.

I need more seasoning. I know, I know, I got it, I got it. One minute to switch.

Come on, Basha, let's go. Use that gym membership, girl.

Has Phu and Basha put the shepherd's pie in the oven? No.

Phu and Basha is like the blind leading the blind right now. Like, neither one

of them know what's happening. Neither one of them is stepping up.

Egg yolk.

Okay.

you got it you got this basha you got it all right 20 seconds we're switching oh

my god the time is actually flying just start the blender you got this just get

it on there there you go very nice very nice i think we need to get the veal

started i'm trying you got this three two one switch get

those proteins cooked yeah sue worry about the shepherd pie just get it hurt

guys get your pans on make sure they're nice and hot it's time to start cooking

your veal and fish oh my gosh all right i'm gonna get the veal okay so it came

better okay it's not how we start it's how we finish perfect okay ship it's

python set us up for the sauce the the green sauce more oil i think got you you

don't have to cut it just put in the blender what is that shooting i don't

know i i can't even understand we'll start making a sauce put some olive oil

in there Ah, shoot. What's that for, the blended celery?

Uh, the sauce?

The tremolo?

No, okay, don't put it in there.

Take it out, take it out.

What is the celery for?

Oh, man.

There you go.

We need to get the shepherd's pie in the oven.

I got it, I got it, I got it. I'm really worried about Basha and Fu, Haley and

Julia and Jamie and Ashu literally all over the place.

All right, um, flip this.

Make sure that skin is crispy. How is it looking?

Good.

How's that crispy skin? Is it crisp?

Could be more crisps.

There you go, Bill. Come on.

Okay, guys, all of you, your shepherd's pie should be coming out of the oven

now. How is it looking, the shepherd's pie? Can you just take a quick look?

Yes, Dave.

Jake, yes, this looks so good. It looks really good, doesn't it? It looks really

good, doesn't it?

Get that feeling, yeah?

It's cooking, it's cooking, it's cooking.

Okay, okay, okay, okay, okay.

30 seconds to the final switch.

How's the sauce looking? Is it good?

Is it smooth?

Yep. Make sure I check that.

Aye, aye, aye.

Check the fish. The fish pan looks not hot enough.

Is it cooking halfway?

This is not hot enough.

Three, two, one.

Final switch. Let's go.

Go,

go, go, go, go.

How's this getting?

No, this is not hot enough.

This is not cooking. Oh, my God. Turn your veal.

You're showing the veal cooking.

Yep. Veal's cooking.

Check on the, check on the, wait, wait, wait.

Yes, yes. Ow, ow, ow. Oh, it's a little burned, Pete.

You had it in there too long.

It's a little burned.

Oh, my gosh.

Less than five minutes to go. You've got to start plating. Go, go, go.

That's it, Basha.

Flip it, flip it. Is the skin crispy?

Not yet.

All right, you just got to plate. You just got to plate. You just got to

plate. In the middle.

Let's hurry.

There you go. One more scoop. Hurry.

More rice. Yes, Jake? That's good enough on the rice.

Get the sauce going.

All right, you got this. We got the sauce. We got the... Sauce on the

opposite side.

Underneath the fish. Yeah.

Just put a nice pile. I don't know why you're using... Okay, that's fine. All

right, let's get that veal up.

I need that. I need more time.

The right-hand side of it. Right-hand side. My left? The right? Pick one. Just

pick one on the right-hand side. There you go. Hurry. Yes, just throw it on

there. It's fine. It's fine. Just throw it in there. All right.

Tomatoes on.

Tomatoes. Yeah.

This is good, right? Like that? Yep, yep. Grab the... Yeah, grab the veal.

That's enough. Go.

There's supposed to be cheese on this.

Woo-hoo.

We need to get some Parmesan on there, too, okay?

At the end.

30 seconds, guys. 30 seconds. 30 seconds, guys.

Sauce. Put the sauce on the side. We need to slice two lemons.

You've got 30 seconds. Get the shepherd's pie out. I need to slice two

lemons out.

I don't give a... Just slice one. Lemons, lemons, lemons, lemons, lemons.

I got it.

Go, go, go, go.

That's everything, yeah. Get the shepherd's pie. Get the shepherd's pie.

Get the shepherd's pie.

Eight, seven, six, five, four, three, two,

one. Stop.

Let's go.

Oh, my God.

Dude. What a freaking day.

Beautiful, TK. Beautiful.

Thank you. We didn't get our green sauce on.

That was very stressful.

That was horrible.

The damn parmesan cheese!

Oh, my God.

Let's just hope the flavors are good.

It's too thick.

I know.

It'll be okay.

We'll just wait and see. Don't worry about it.

tonight you had to replicate three dishes from our cherished childhood

memories while working together in a tech team just like the best friends on

forgotten island now it's time to taste everyone's dishes and see how they stack

up against our originals let's start with great team takaya and peter

Going into the judging, I'm really worried because a few of our elements

are a little bit different.

And with a replication challenge, this could be a really big deal.

Right, let's start with my dish, shepherd's pie.

It looks a little bit too caramelized. Cooked too long? Shall we?

Really nice flavor.

Vegetables cooked beautifully. And even though they look burnt, potatoes taste

delicious. Good job. Thank you, chef.

Really nice flavors there.

I thought it was delicious. Thank you, Jeff.

All right. On to my dish with the striped bass and dirty rice. The dirty

rice itself is a little more white than mine, but this is a beautiful

representation. Thank you, Jeff. Let's see.

You can hear the crunch.

Fish is cooked nicely.

Okay.

Fish is delicious.

Rice has good flavor, just not dirty enough, but still delicious. I think

it's a really good job, y'all. Thank you, chef. There's a lot of effort into

this. Great job.

Excellent dish. It's amazing you guys did this in a tag team, quite frankly.

Okay, veal milanese. It's a little bit too thick.

Let's see how the cook is.

This has to be crunchy and has to be cooked through.

What you got? Actually, it looks pretty good.

Let's try it.

The veal's a little too thick, but it's very tender. It's seasoned well. Pretty

well done.

Thank you, Chef. It's really juicy still in the center.

I think this is a pretty good job.

It tastes delicious.

A bit more heat with the chili and the rapini, but a pretty good job. Very

impressive. Thank you, Chef. Well done.

Thank you.

Nice way to start. I know.

Okay, moving on to the blue team, Julia and Heidi.

They look sad.

I'm concerned because there's nothing on Chef Tiffany's plate that I'm happy with

or proud of. And I'm honestly praying someone did worse than us because then

that gives us a chance to still be here.

Right, let's start off with the shepherd's pie. First of all, I've got

to deal with the elephant in the room. What happened to the mash?

It looks a little bit all over the place. I've got sort of bits here, bits

there, and bits there. But I'm glad you had the gumption to stop.

Don't work with a mistake, which I respect immensely.

Shall we? Yeah.

The lamb tastes delicious. It is seasoned beautifully, but you've got too

much mash.

Sorry about that. The flavor is there in the lamb. Yeah. I wish that the potato

itself was even a little more brown so it had a little more texture on there.

Yes. Okay, let's move on to the striped bass.

There's something missing here. Yes. There is no chermoula.

There are no herbs, no garnish here.

And this lemon should be over here. So definitely.

can tell that this dish was very, very rushed. Did you make the sauce?

Yes, we did. So you just didn't get it on the plate. That is correct. I'm

embarrassed to actually be serving that to you. My apologies.

Me too, Chef. Yeah.

Let's see how it's cooked.

This bottom, it looks like it was undercooked.

Yes, Chef.

Fish itself, there are some pieces there that are cooked nicely.

Rice has a different flavor. Not really sure what's in there. And obviously, I

can't judge without the sauce.

Yeah, it's the same as the chef's pie. It's rushed. It's all rushed.

What a shame.

Yeah, it's hard to judge this dish because it's totally incomplete.

You guys are better than this. I'm not sure what happened.

Yes, Joe.

All right, so my dish, the veal milanesa, probably the best of the

three, at least the appearance.

But let's see how the cook is.

Very nice.

The veal beats golden brown. It's cooked properly.

I'd say best of the three for sure. Thank you, Joe.

That's delicious.

And it is evenly pounded out.

Thank you. Thank you. I mean,

that's the saving grace, I feel like right now. Yeah.

Right. Red team, please.

Ashu and Jamie.

I am just embarrassed.

There's not a plate we're carrying up that does not have an issue. I'm worried

that our proteins may not be cooked to the right temperature and that our

churmula is not made correctly.

I do.

I think there is a very high chance that we're going home.

Okay, let's start with my dish. Visually, it is so unappetizing.

That is like an oil slick.

Nothing delicious, fluffy. It's like a giant zit.

Would you eat that?

It looks awful.

The mashed potato is like a giant zit.

When you fry off the lamb, you then drain it. Do we not drain the fat before

we pipe the mash?

No, we didn't drain it.

Would you eat that?

No, sir.

No.

Shall we? Mm-hmm.

It's like eating a mouthful of fat.

The lamb is seasoned, decent, but it's just so greasy.

It doesn't taste anything like Gordon's.

Okay, let's go to my dish.

Wow. There is no herbs?

The rice looks very clumped together.

The tremolo looks bad. What can I say? There's just a lot wrong here.

Let's see how the inside is cooked.

Cook the fish, please.

I just started it and then I finished it.

The fish is raw in the center.

Coriander seeds everywhere.

Mm-hmm. Coriander and fennel.

I've actually never had anything you've cooked taste like this. The rice is

undercooked. The chermoula, it's not blended at all. There's just so many

wrong elements here.

I'm lost for words. I can't salvage anything.

I'm with you. I don't have one good thing to say about this dish.

All right.

This is my veal milanesa.

Let's take a look.

Well... The coloring on the breadcrumbs is not terrible. And even though it's

thick, the meat inside is pink.

The meat itself was fried properly, but the tomatoes are not charred. Not much

sauteing going on here.

I mean, if I had to eat any of the three, I would definitely eat the veal

milanese. Yeah, I'm having a tough time tonight, ladies. There was a major

breakdown with communication tonight.

Thank you both.

Thank you. Thank you.

Next,

we have the pink team, Jake and Dave.

Presenting our dishes is always intimidating, but I think Jake and I

worked really well together as a team, and our plates look very, very close to

what the judges served us.

I am a little worried about the flavors. There was just a lot going on, so

we'll see.

Shepherd's pie. Let's start with that.

It looks fantastic.

Lovely peaks of the mashed potato.

Who pied that?

I did, Chef.

Looks good. Great job. Shall we?

Lamb is delicious.

It's fragrant. It's cooked beautifully.

Mashed potatoes need a touch of salt, but great job. Thank you, Chef. Thank

you. Yeah, it definitely feels like Gordon's dish. Good job. Thank you.

All right, for my dish, the dirty rice itself looks beautiful. Fish skin looks

crispy. But the chamula isn't as vibrant as mine. And that's usually from

overblending. But let's see how you cook the fish on the inside.

Gorgeous. Wow.

All right. We can cook fish around here. Okay.

All right. Taste it.

Love it.

Yes. Fish.

Beautiful. Really, what sings on this plate is the chermoula. The warmness

that you get, the acidity.

I don't love the color, but you know what? I don't care.

Great job, y'all. Thank you, Chef. Thank you, Chef.

It's fragrant. It's delicious.

Well done. Thank you. Thank you, Chef.

Very good. Thank you, Joe. For my dish, the veal milanesa, we have a dead

ringer. I mean, it's so close.

Pink inside.

Wow. Money.

The seasoning's spot on.

It almost tastes exactly like mine. Great job.

Delicious. Well done. Wow. Thank you.

Very good, yeah. And they cooked all the livers and everything. Still good. Yeah.

I can breathe. I know, right? Okay, finally, we have the yellow team, Basha

and Fu. Please come forward.

I'm nervous because I'm looking at the dishes and they're not MasterChef

quality.

The piping looks terrible.

Time got the best of us. But I'm just hoping and praying that one of these

proteins is perfectly cooked.

And if not, we're going home.

Right. Let's start off with the shepherd's pie.

Oh, dear.

First off, I never thought at this stage that you'd be taking potatoes off that

are undercooked, trying to put them through the ricer. I know you so much

better than this. Both of you. Yes.

That looks like a pile of poop. Who piped that?

I did, Chef.

Let's taste it, shall we?

What's that?

Yell.

Let's taste it, shall we?

What's that?

It's a thyme stalk.

There's so many stalks. Have you ever cooked with fresh herbs before?

That was my fault, Joe.

The actual mash is quite tasty, but the lamb itself is just, it is so

obliterated with fresh thyme and rosemary.

Yes, sir. Obviously, you had some...

time management issues going on.

Have any of you ever made shepherd's pie before? I made a vegan shepherd's pie.

Right. So I'm going to go with a no. Okay. Food? No, chef. It tastes like it.

Okay. Let's move on to my dish.

Your tremula is still nice and bright green. The fish skin looks crispy. Rice

does not look like my rice at all.

But hopefully you cooked the fish properly in the inside.

Looks good.

The inside of the fish is still very moist and nice. The rice itself is

undercooked, and the flavor of the dirty rice doesn't taste like my dish.

Fish tastes good.

Chimula tastes lovely. Rice is appalling. Yes, Chef. I agree.

Now, this is interesting. So this would be my veal milanese.

Crust is burnt.

Let's see what it looks like on the inside. So it's also super thick. The

dimension's wrong.

The proportion of meat to the breadcrumb is all wrong.

There's really no respect for the process or the spirit of the dish.

The bigger problem is not just that you didn't do time management well, it's the

lack of technique.

Yes, ma'am. Thank you. Thank you.

Right.

Tough, tough challenge. We need a very serious moment to discuss who is going

through to the top eight.

And which two are going home tonight?

Excuse us, please.

Oh, boy.

So, should we start with the grey team?

Excellent. They got the spirit of it. But they worked together. They were

communicating that, right?

This is a tough one.

And Dave and Jake of the pink team, they also did a nice job. They really tasted

like these dishes should have tasted like. Yeah, incredible.

This is the part of the competition where I feel like it gets just intense.

Basher and Foo from the other team.

My goodness. Big letdown.

Yeah.

Red team, Ashir and Jamie. The fish dish was the worst dish. The worst dish.

I've just got past this.

A blue team with Hayley and Julia.

They're just mischievous things.

Let's just pray that we've shown enough.

And that our dish wasn't the worst.

You happy?

Yeah.

Right, Joe.

Tiffany and myself believe there were two teams tonight that really did stand

out for all the right reasons. Please come forward.

Great team, Takaya and Peter.

And the pink team, Dave and Jake, make your way down to the front, please.

Now,

only one team will win the advantage across the next challenge.

And tickets to the...

red carpet premier of forgotten island congratulations goes to

the pink team dave and jane

congratulations thank you so much right all of you

head up to the safety of the balcony thank you thank you

It feels so incredible to finally get my win in this competition.

We are feeling on top of the world right now. Dave and I are going to go see

Forgotten Island at that red carpet premiere, and I think we might both wear

pink. All four of you, well done. Thank you, chef.

Top eight.

Amazing.

Okay, now for the not-so-good news.

All six of you, make your way down the front, please.

Now, we've talked it through at length, and we feel that one of the teams just

did enough to survive.

And that team is... Blue Team.

Hayley and Julia.

Head on up.

That's gross.

Now, Jamie and Aishu, Basha and Fu, you failed to get on the same page.

And I know this challenge was inspired by Forgotten Island, but we didn't

expect you all to forget how to cook.

Yes, Chef. So, after a long debate, the two cooks leaving the competition

tonight sadly are... the

red team, Jamie and Aishu.

Oh, my God.

Basha and foo say goodbyes and head up to the balcony

Ladies

sadly across those three dishes all three of them were

incomplete But you are two very talented chefs Both of you will not be forgotten

in this competition.

Have you enjoyed yourself?

This experience has filled a void in my heart. I didn't know I needed. So I'm

really grateful for the opportunity.

Yeah, you know, even though today was not my best, I'm so grateful for you and

believing in me. So thank you so much.

I'm excited to know that we have two more strong women in this industry. So

keep cooking, keep doing your thing.

Right,

ladies, come up and say goodbye.

I'm feeling disappointed in myself.

But overall, I'm so proud of everything I've accomplished in this competition.

And representing India was the best part.

I put out some good dishes. I love the level of the spice in here. So much

flavor. The core of the dish is that fine balance between sweet and savory

that is very rare to find. The winner is Aishu. Congratulations.

confidently that i'm a much better cook today than i was when i started give it

up please for these two kind of women it's been an honor to represent asia

pacific in this competition i came here to represent malaysian cuisine and i

wanted to showcase my dad's cooking to the world it's authentic it's delicious

i made it to the top 10 i surprised myself with how

much strength i had and capability from a flavor standpoint i want to go back in

for a second and third and fourth bite i love it Thank you, Nick.

Traditionally, that takes hours to make. The fact that you had the confidence to

attempt it tonight was a... Congratulations, Jamie.

I definitely will continue to make Malaysian food online, hopefully a food

truck with my dad.

Goodnight.

Bye, guys.

Love you.

Next time.

Unmasked chef local gauntlet, the wall is back for the vengeance.

The top eight take on a gigantic challenge.

Together, you must make two identical dishes without ever being able to see

your partner.

Buckle up, guys. Here we go.

This is when the rubber meets the road.

Watch out. Wrap the salmon in the oven. No, mine's done.

Use the smaller ends of the fork. Can't hear.

Chase, I don't want to play. Get it out of place.

Hold on, hold on, hold on. Hurry, hurry. There's no holding.

Not really very similar.

Is it well done? Is it medium? Or is it rare?

This is burnt. I'm not here to taste burnt food.

Oh, boy.

One potato, two potato.