1 00:00:23,920 --> 00:00:26,680 JEAN-CHRISTOPHE: Come on, guys! Come in! 2 00:00:26,680 --> 00:00:28,080 Good morning! 3 00:00:28,080 --> 00:00:31,400 (GANTRY ONLOOKERS CHEER) 4 00:00:31,400 --> 00:00:33,240 ANDY: Yeah! 5 00:00:33,240 --> 00:00:36,160 Come on, Bella, Hannah, Pat! 6 00:00:36,160 --> 00:00:37,920 LYDIA: I can't stop looking at this wall. 7 00:00:37,920 --> 00:00:40,440 It's full of the judges' photographs 8 00:00:40,440 --> 00:00:43,240 at different ages, doing different things. 9 00:00:45,320 --> 00:00:48,440 I can't for the life of me think what this could be. 10 00:00:50,880 --> 00:00:55,840 Good morning. Welcome back to the MasterChef kitchen. 11 00:00:55,840 --> 00:00:59,440 It is never easy to wear a black apron. 12 00:00:59,440 --> 00:01:04,800 You must focus today and deliver your best performance. 13 00:01:04,800 --> 00:01:07,840 BELLA: I am feeling so nervous. 14 00:01:07,840 --> 00:01:11,360 A 1-in-6 chance of going home is not great. 15 00:01:11,360 --> 00:01:13,720 It's the highest I've had so far. 16 00:01:13,720 --> 00:01:16,120 But I've got so much more to show the judges, 17 00:01:16,120 --> 00:01:18,520 so I'm going to give it my all. 18 00:01:18,520 --> 00:01:22,160 All week, we've been asking you to share your family faves. 19 00:01:22,160 --> 00:01:24,800 So, it's only fair that today we share ours. 20 00:01:24,800 --> 00:01:28,080 The photos over there represent our family traditions, 21 00:01:28,080 --> 00:01:31,440 and family traditions often start with food. 22 00:01:31,440 --> 00:01:32,760 Mum and Dad were schoolteachers, 23 00:01:32,760 --> 00:01:36,680 so we were lucky that every single school holiday, 24 00:01:36,680 --> 00:01:40,480 myself, my two sisters, Mum and Dad, we'd go up the coast. 25 00:01:40,480 --> 00:01:43,400 Get the rods, and the whole family would go down and fish. 26 00:01:46,440 --> 00:01:48,720 And then we would cook what we caught. 27 00:01:48,720 --> 00:01:53,960 Flour into a pan, it'd come out pretty burnt, pretty crappy, 28 00:01:53,960 --> 00:01:56,480 but it was the fact that the whole family was just 29 00:01:56,480 --> 00:01:57,760 picking with our hands. 30 00:01:59,240 --> 00:02:02,200 And eating something that we'd spent time 31 00:02:02,200 --> 00:02:04,560 to catch that morning. 32 00:02:04,560 --> 00:02:08,240 It's amazing that it doesn't have to be extravagant 33 00:02:08,240 --> 00:02:09,840 for it to really mean something. 34 00:02:12,400 --> 00:02:15,880 So, in my family, cakes are a very big deal. 35 00:02:15,880 --> 00:02:17,360 (LAUGHS) 36 00:02:17,360 --> 00:02:19,640 My mum was the family cake maker, 37 00:02:19,640 --> 00:02:23,360 and all my weekends were spent sitting on the dining table, 38 00:02:23,360 --> 00:02:27,720 perched, like, watching her make sponges and decorating cakes. 39 00:02:29,040 --> 00:02:32,000 So many memories of me sitting in the back seat, 40 00:02:32,000 --> 00:02:35,920 and Mum screeching at my dad to stop driving so fast 41 00:02:35,920 --> 00:02:37,760 because she's nursing some giant cake 42 00:02:37,760 --> 00:02:40,880 to take to, like, an uncle's birthday. 43 00:02:40,880 --> 00:02:44,960 Those moments watching Mum make a cake were so formative 44 00:02:44,960 --> 00:02:46,720 for me understanding food, 45 00:02:46,720 --> 00:02:48,720 what it meant to use my hands, as well. 46 00:02:48,720 --> 00:02:51,120 The love of doing that and creating something 47 00:02:51,120 --> 00:02:52,920 beautiful out of nothing. 48 00:02:52,920 --> 00:02:56,600 Poh's picture with loads of cakes, with her family, 49 00:02:56,600 --> 00:02:59,200 it's really good to see her in her element. 50 00:03:00,560 --> 00:03:03,360 It's almost like a little window in their real lives, 51 00:03:03,360 --> 00:03:04,840 and it's actually pretty special. 52 00:03:04,840 --> 00:03:08,880 We have an abundance of food traditions in my family. 53 00:03:08,880 --> 00:03:11,240 It's honestly hard to narrow them down. 54 00:03:11,240 --> 00:03:12,640 I think being Jewish, 55 00:03:12,640 --> 00:03:14,240 we've never been super religious, 56 00:03:14,240 --> 00:03:18,680 but what we've always been really into is the tradition. 57 00:03:18,680 --> 00:03:21,400 We spent every Friday night together as a family. 58 00:03:21,400 --> 00:03:22,840 We'd go out for Sunday brunch. 59 00:03:22,840 --> 00:03:24,640 We'd do Pesach, or Passover, 60 00:03:24,640 --> 00:03:26,760 every year with the extended family. 61 00:03:26,760 --> 00:03:30,720 And I feel so lucky that I've had this my entire life. 62 00:03:34,880 --> 00:03:37,360 We always sat around a table every meal, 63 00:03:37,360 --> 00:03:38,800 didn't matter what it was, 64 00:03:38,800 --> 00:03:41,480 and all focus was on eating together. 65 00:03:41,480 --> 00:03:43,200 And it's not necessarily about the food, 66 00:03:43,200 --> 00:03:44,640 it's about that togetherness. 67 00:03:44,640 --> 00:03:46,240 And that's a very powerful thing. 68 00:03:46,240 --> 00:03:47,240 POH: Yeah. 69 00:03:48,480 --> 00:03:53,040 For me, obviously, family traditions are fundamental. 70 00:03:53,040 --> 00:03:55,440 It's a necessity. 71 00:03:55,440 --> 00:03:58,960 And when I first met my wife, 72 00:03:58,960 --> 00:04:04,600 I knew she would be the lady I wanted to have a family with. 73 00:04:04,600 --> 00:04:06,240 And by the way, she can't cook. 74 00:04:06,240 --> 00:04:07,840 (ALL LAUGH) 75 00:04:07,840 --> 00:04:09,320 But one thing she does, 76 00:04:09,320 --> 00:04:13,240 she makes that tomato sauce perfectly, 77 00:04:13,240 --> 00:04:15,560 to the point where she actually does the best one. 78 00:04:17,360 --> 00:04:19,760 It's not just a recipe. 79 00:04:19,760 --> 00:04:22,600 The smile, the warmth, love, 80 00:04:22,600 --> 00:04:24,680 before all, passed on by the food. 81 00:04:26,120 --> 00:04:29,000 This is the baton. That's the relay. 82 00:04:29,000 --> 00:04:30,640 It's about passing on. 83 00:04:32,400 --> 00:04:34,240 For today's challenge, 84 00:04:34,240 --> 00:04:39,080 we want you to share with us your family food tradition. 85 00:04:40,280 --> 00:04:42,040 We want you to bring us a dish 86 00:04:42,040 --> 00:04:45,280 that represents you and your family. 87 00:04:45,280 --> 00:04:47,880 We're giving you 75 minutes 88 00:04:47,880 --> 00:04:51,480 with full access to the pantry, and the garden is open. 89 00:04:51,480 --> 00:04:55,520 Sadly, the least impressive dish will send its maker home. 90 00:04:55,520 --> 00:04:57,280 Good luck to you all. 91 00:04:57,280 --> 00:05:01,400 We cannot wait to taste your food traditions. 92 00:05:02,520 --> 00:05:04,120 Your 75 minutes starts now. 93 00:05:04,120 --> 00:05:07,320 (CHEERING) 94 00:05:11,920 --> 00:05:13,280 (EXCLAMATIONS, LAUGHTER) 95 00:05:19,600 --> 00:05:22,360 Today's challenge, it's pulling on the memories 96 00:05:22,360 --> 00:05:24,360 and trying to channel your family traditions 97 00:05:24,360 --> 00:05:25,600 into a plate of food. 98 00:05:25,600 --> 00:05:28,000 And, I mean, why do we cook? 99 00:05:28,000 --> 00:05:30,040 For love, for family, for sharing. 100 00:05:30,040 --> 00:05:32,400 So, I'm thinking about the things we do regularly, 101 00:05:32,400 --> 00:05:34,440 like gingerbread houses for Christmas, 102 00:05:34,440 --> 00:05:36,480 and feasts with our friends. 103 00:05:36,480 --> 00:05:39,320 And my mind's going in 20 different directions. 104 00:05:39,320 --> 00:05:42,520 So, today's challenge, family traditions. 105 00:05:42,520 --> 00:05:45,560 It's a very open brief, which I think allows them 106 00:05:45,560 --> 00:05:47,360 to really cook with emotion, 107 00:05:47,360 --> 00:05:49,480 but that could also be their downfall. 108 00:05:49,480 --> 00:05:51,560 Sometimes their emotions can get the better of them, 109 00:05:51,560 --> 00:05:54,840 and they can mistake the dish being amazing 110 00:05:54,840 --> 00:05:56,960 when it's possibly the memory. 111 00:05:56,960 --> 00:05:58,560 So, they have to learn to wrangle that 112 00:05:58,560 --> 00:06:01,280 and still deliver a beautiful MasterChef-worthy dish. 113 00:06:01,280 --> 00:06:03,480 Food, for me, is always about connection. 114 00:06:03,480 --> 00:06:05,640 So, today it doesn't matter what they cook, 115 00:06:05,640 --> 00:06:07,320 but I want to feel connected to them. 116 00:06:07,320 --> 00:06:09,960 It has to be delicious, but I also just want to feel 117 00:06:09,960 --> 00:06:12,360 drawn in and understand them and their family, 118 00:06:12,360 --> 00:06:14,600 where they've come from, and why it's so special to them. 119 00:06:14,600 --> 00:06:17,920 And I just hope that our contestants can take that memory 120 00:06:17,920 --> 00:06:20,120 and take that dish and then elevate it. 121 00:06:20,120 --> 00:06:22,720 That's what they need to do to stay in the competition. 122 00:06:22,720 --> 00:06:24,120 Mm. 123 00:06:24,120 --> 00:06:26,720 MAN: Power walk, Lydia. Power walk. 124 00:06:26,720 --> 00:06:28,080 LYDIA: Power walk. 125 00:06:28,080 --> 00:06:30,000 What are you making? 126 00:06:30,000 --> 00:06:31,720 Chicken ball avgolemono soup. 127 00:06:31,720 --> 00:06:34,600 Oh, yes! Now we're talking. 128 00:06:34,600 --> 00:06:38,320 It's a chicken stock amped up with avgo - egg - 129 00:06:38,320 --> 00:06:40,280 and lemones. 130 00:06:40,280 --> 00:06:42,800 So, avgolemono - egg lemon soup. 131 00:06:42,800 --> 00:06:44,960 It's a very Greek soup. 132 00:06:44,960 --> 00:06:47,600 The second someone has the sniffles, 133 00:06:47,600 --> 00:06:51,120 it's chicken stock's going on and this soup is being made. 134 00:06:52,360 --> 00:06:54,280 You have balls of chicken and rice. 135 00:06:54,280 --> 00:06:58,680 As they cook, the rice sort of gets all brothy 136 00:06:58,680 --> 00:07:00,920 in the soup and thickens up the soup. 137 00:07:00,920 --> 00:07:04,400 So, it makes it very nourishing. 138 00:07:04,400 --> 00:07:08,160 It just represents my family, and they love it. 139 00:07:08,160 --> 00:07:11,160 The soup is simple, but I am going to elevate it 140 00:07:11,160 --> 00:07:13,760 by being very generous with those fresh herbs, 141 00:07:13,760 --> 00:07:16,280 little bits of haloumi in the chicken balls. 142 00:07:16,280 --> 00:07:18,960 And then, of course, who doesn't like crispy chicken skin? 143 00:07:20,240 --> 00:07:22,360 I'm going to get the broth on straightaway 144 00:07:22,360 --> 00:07:24,800 and have that simmering 145 00:07:24,800 --> 00:07:27,400 literally for the entire 75 minutes. 146 00:07:30,320 --> 00:07:32,800 Oh! Wow! Hello! 147 00:07:33,920 --> 00:07:36,720 ALYONA: My mum and my sister are still in Estonia, 148 00:07:36,720 --> 00:07:39,320 and my grandmother is still in Russia. 149 00:07:39,320 --> 00:07:42,080 I haven't been home for three years. 150 00:07:42,080 --> 00:07:44,520 I want to make sure I cook something 151 00:07:44,520 --> 00:07:46,520 that truly means something to me. 152 00:07:47,880 --> 00:07:50,840 For most of my childhood, I would spend summers 153 00:07:50,840 --> 00:07:52,800 with my grandparents in Russia. 154 00:07:52,800 --> 00:07:56,640 My grandmas would cook so much food. 155 00:07:56,640 --> 00:08:00,240 I would go in the beginning of summer really tiny, 156 00:08:00,240 --> 00:08:03,400 and I would come back a little chubby kid, 157 00:08:03,400 --> 00:08:06,640 and my mum was like, "Oh, my gosh, what happened to you?" 158 00:08:08,480 --> 00:08:11,240 My mum didn't really cook that much, 159 00:08:11,240 --> 00:08:14,960 but what I remember is every birthday, 160 00:08:14,960 --> 00:08:18,360 every celebration, she would whip up a cake. 161 00:08:18,360 --> 00:08:20,920 So, I'm gonna make my Russian honey cake. 162 00:08:20,920 --> 00:08:23,480 It is with my own little twist. 163 00:08:23,480 --> 00:08:26,640 Like, so, I put a little bit of lemon myrtle in it, 164 00:08:26,640 --> 00:08:29,320 and I put some macadamia nuts, as well. 165 00:08:29,320 --> 00:08:32,280 I have to cook the layers as soon as possible. 166 00:08:32,280 --> 00:08:34,760 After that, I'll need to cool it, 167 00:08:34,760 --> 00:08:38,880 because if I construct the cake while the layers are still hot, 168 00:08:38,880 --> 00:08:41,440 my whole cake is just going to collapse. 169 00:08:41,440 --> 00:08:43,920 And I don't want that to happen because, for me, 170 00:08:43,920 --> 00:08:46,800 what's important is that beautiful layer effect. 171 00:08:52,440 --> 00:08:53,680 That's exciting! 172 00:08:55,480 --> 00:08:57,600 Flavour Town, population - Olaolu. 173 00:08:57,600 --> 00:08:59,640 Sorry, I won't distract you. No, no, it's great. I love it. 174 00:08:59,640 --> 00:09:00,920 Oh, really? Thank you, yeah. 175 00:09:00,920 --> 00:09:02,040 Alright, we'll stand here all... 176 00:09:02,040 --> 00:09:03,680 I'm just, like, locked in, but I'm hearing it all. 177 00:09:03,680 --> 00:09:05,280 Yeah. We're here to support you 178 00:09:05,280 --> 00:09:07,480 and encourage you on your journey to success. 179 00:09:07,480 --> 00:09:09,200 Thank you. 180 00:09:09,200 --> 00:09:11,200 Today, I'm making a spiced plantain cake 181 00:09:11,200 --> 00:09:13,680 with toasted peanuts. 182 00:09:13,680 --> 00:09:15,840 Which represents my family traditions 183 00:09:15,840 --> 00:09:17,640 because it reminds me of growing up in Lagos. 184 00:09:19,320 --> 00:09:22,640 There's a Nigerian street food called boli and peanuts, 185 00:09:22,640 --> 00:09:24,440 and basically it's a roasted plantain 186 00:09:24,440 --> 00:09:26,520 that you have with peanuts just as a little snack. 187 00:09:26,520 --> 00:09:28,520 And, so, when I was young, every now and then, 188 00:09:28,520 --> 00:09:30,280 we'd get a chance to have street food 189 00:09:30,280 --> 00:09:31,560 and have the peanuts and the boli, 190 00:09:31,560 --> 00:09:33,840 and it was just this mix of, like, sweet and savoury 191 00:09:33,840 --> 00:09:36,040 and crunchy and starchy and soft. 192 00:09:36,040 --> 00:09:37,520 I have really fond memories of it, 193 00:09:37,520 --> 00:09:40,560 so I've turned that into the inspiration for a dessert today. 194 00:09:41,880 --> 00:09:43,040 I love this flavour, 195 00:09:43,040 --> 00:09:45,360 but turning it into a cake is definitely a risk. 196 00:09:47,680 --> 00:09:48,840 So, I've got some warm spices. 197 00:09:48,840 --> 00:09:52,520 I've got nutmeg and ginger and cardamom. 198 00:09:52,520 --> 00:09:54,440 Now, this is an elimination cook. 199 00:09:54,440 --> 00:09:57,760 Chances of staying or going can hinge on the smallest details. 200 00:09:57,760 --> 00:10:00,920 So, I'm trying to figure out how I might elevate the dish. 201 00:10:00,920 --> 00:10:04,080 Just a touch to accent the plantain. 202 00:10:05,320 --> 00:10:08,720 Because I wanted this cake to be the best it can be. 203 00:10:12,080 --> 00:10:13,760 Yoo! Come on, Olaolu! 204 00:10:15,400 --> 00:10:18,040 Make sure we can taste that family tradition! 205 00:10:18,040 --> 00:10:19,680 You've only got one hour to go! 206 00:10:19,680 --> 00:10:25,440 (ALL SHOUT ENCOURAGEMENT AND CHEER) 207 00:10:37,840 --> 00:10:39,680 I'm really excited for this challenge. 208 00:10:39,680 --> 00:10:41,200 My eye went straight to this photo 209 00:10:41,200 --> 00:10:43,640 of Poh with her mum and a birthday cake. 210 00:10:43,640 --> 00:10:47,240 It reminded me of birthday parties at my house. 211 00:10:47,240 --> 00:10:51,920 So, today, I'm making an apple-and-cinnamon entremet. 212 00:10:51,920 --> 00:10:55,160 These are my pistachio- and-white-chocolate spheres. 213 00:10:55,160 --> 00:10:58,120 My strengths in the kitchen are definitely desserts. 214 00:10:58,120 --> 00:11:03,160 I love making cakes, cookies, tarts, entremets. 215 00:11:03,160 --> 00:11:05,560 I think the thing I love most about cooking desserts 216 00:11:05,560 --> 00:11:07,600 is there's so much room for creativity 217 00:11:07,600 --> 00:11:10,320 and all the different ways you can make it look pretty 218 00:11:10,320 --> 00:11:12,040 and eye-catching and beautiful. 219 00:11:13,520 --> 00:11:16,360 My dream is to have my own patisserie one day, 220 00:11:16,360 --> 00:11:19,280 where I can surprise people with unique flavour combinations 221 00:11:19,280 --> 00:11:21,680 through sweets that they already know and love. 222 00:11:22,720 --> 00:11:24,520 ANDY AND SOFIA: Hey, Bella. Hey. 223 00:11:24,520 --> 00:11:25,880 OK, I can see you're pretty locked in, 224 00:11:25,880 --> 00:11:27,240 so I'm gonna keep this very short. 225 00:11:27,240 --> 00:11:28,720 Thank you. What are you cooking? 226 00:11:28,720 --> 00:11:31,440 I'm cooking a spiced apple entremet for you guys today. 227 00:11:31,440 --> 00:11:33,720 It's a birthday cake I like to make my family. 228 00:11:33,720 --> 00:11:36,040 And I've never pulled it off in 75 minutes, 229 00:11:36,040 --> 00:11:38,160 but I figured today is the day to try 230 00:11:38,160 --> 00:11:39,640 if I want to keep my spot in this competition. 231 00:11:39,640 --> 00:11:41,720 What are we getting layer-wise in the entremet? 232 00:11:41,720 --> 00:11:43,320 It's a white chocolate mascarpone mousse 233 00:11:43,320 --> 00:11:45,320 with an apple jelly and a Breton shortbread 234 00:11:45,320 --> 00:11:47,080 that has some spiced apples sitting on top. 235 00:11:47,080 --> 00:11:48,600 Right. So, shortbread on the bottom? 236 00:11:48,600 --> 00:11:49,600 Yeah. Mousse. 237 00:11:49,600 --> 00:11:51,680 Mousse, a little jelly. And then gel on the inside? 238 00:11:51,680 --> 00:11:53,800 Yeah. And the mirror glaze. Mirror glaze, as well. 239 00:11:53,800 --> 00:11:55,120 Amazing. If I can pull it off. 240 00:11:55,120 --> 00:11:57,320 Wow. You are pushing it. What's it going to look like? 241 00:11:57,320 --> 00:11:58,520 Mould-wise? 242 00:11:58,520 --> 00:12:01,240 Just, like, a little domey... Yeah, great. 243 00:12:01,240 --> 00:12:04,120 Oh, you're going that big! It's a cake-sized entremet. 244 00:12:04,120 --> 00:12:05,760 Wow. I think so. 245 00:12:05,760 --> 00:12:08,200 In 75 minutes. Hey, it is family. 246 00:12:08,200 --> 00:12:09,320 You are under the pump. Yep. 247 00:12:09,320 --> 00:12:11,680 You need to set yourself some little goals 248 00:12:11,680 --> 00:12:13,320 in when you need to get things done. 249 00:12:13,320 --> 00:12:14,800 Yeah. And try and keep on time. 250 00:12:14,800 --> 00:12:16,320 Yeah. BOTH: Good luck, Bella. 251 00:12:16,320 --> 00:12:17,360 Thank you. 252 00:12:19,160 --> 00:12:21,200 My plan for this cook is to work 253 00:12:21,200 --> 00:12:23,360 faster than humanly possible 254 00:12:23,360 --> 00:12:26,680 if I'm going to get this entremet done in 75 minutes. 255 00:12:26,680 --> 00:12:29,680 So, I need to get my mousse in the blast freezer 256 00:12:29,680 --> 00:12:31,560 as soon as possible. 257 00:12:31,560 --> 00:12:33,680 MAN: Nice work, Bella. ALITA: Nice, Bella! 258 00:12:33,680 --> 00:12:34,760 Come on! 259 00:12:37,040 --> 00:12:40,400 Wow. That is, um, that's a lot. A lot. 260 00:12:40,400 --> 00:12:42,480 Not only do you have to make the element, 261 00:12:42,480 --> 00:12:45,080 but then you have to construct it, freeze it, get it out. 262 00:12:45,080 --> 00:12:46,400 The timing. Do another layer. 263 00:12:46,400 --> 00:12:47,880 Construct it, freeze it, get it out. 264 00:12:47,880 --> 00:12:49,480 Like, there's a lot of things 265 00:12:49,480 --> 00:12:51,720 that if you don't hit your timings, 266 00:12:51,720 --> 00:12:53,000 it can really just snowball. 267 00:12:53,000 --> 00:12:54,840 It's a crazy amount of steps, 268 00:12:54,840 --> 00:12:56,520 given where she's at, for less than an hour. 269 00:12:56,520 --> 00:12:57,600 Yeah. 270 00:13:05,000 --> 00:13:08,120 (ALL SHOUT ENCOURAGEMENT) 271 00:13:08,120 --> 00:13:09,400 Dish of the day! 272 00:13:12,080 --> 00:13:13,640 MAN: Come on, Bell! Let's go! 273 00:13:18,560 --> 00:13:22,040 I love seeing photos of people when they're kids. 274 00:13:22,040 --> 00:13:23,840 Look at that guy there. What happened to him? 275 00:13:23,840 --> 00:13:25,280 Yeah. He grew some teeth. 276 00:13:25,280 --> 00:13:26,640 That's when I was cute and innocent. 277 00:13:26,640 --> 00:13:28,440 And then everything went downhill from there. 278 00:13:28,440 --> 00:13:30,480 I reckon that looks like a mischief maker. 279 00:13:30,480 --> 00:13:32,520 Nah, I was actually pretty sensible about that, 280 00:13:32,520 --> 00:13:33,560 believe it or not, yeah. 281 00:13:33,560 --> 00:13:35,320 So, things got worse? Ho! 282 00:13:35,320 --> 00:13:36,960 (ALL LAUGH) The day after. 283 00:13:39,120 --> 00:13:41,080 WOMAN: Looking good, Hannah. 284 00:13:41,080 --> 00:13:42,600 Thank you. 285 00:13:42,600 --> 00:13:44,760 I feel like being a mum of four kids 286 00:13:44,760 --> 00:13:47,000 and lots of dynamics going on in the house, 287 00:13:47,000 --> 00:13:50,080 I've definitely been in a few pressure-cooker situations 288 00:13:50,080 --> 00:13:52,760 in my life, so maybe that's training 289 00:13:52,760 --> 00:13:55,760 for what I'm doing today. 290 00:13:55,760 --> 00:13:57,680 SOFIA: Hey, Hannah. Hello. 291 00:13:57,680 --> 00:13:59,280 How are you? What's your family tradition? 292 00:13:59,280 --> 00:14:00,440 My family tradition, 293 00:14:00,440 --> 00:14:02,120 when I got married and left home, I was 18. 294 00:14:02,120 --> 00:14:03,120 Wow. 295 00:14:03,120 --> 00:14:04,440 And our family's really close, 296 00:14:04,440 --> 00:14:06,400 so we started doing a Monday night dinner. 297 00:14:06,400 --> 00:14:07,960 We would come together, Mum would cook a roast, 298 00:14:07,960 --> 00:14:09,280 and we'd always have a good dessert. 299 00:14:09,280 --> 00:14:11,080 Like, a pav or a sticky date pudding, 300 00:14:11,080 --> 00:14:12,560 the classic Australian family. 301 00:14:12,560 --> 00:14:14,280 And that is...that is the memory that 302 00:14:14,280 --> 00:14:15,880 I, like, pulled in on today. 303 00:14:15,880 --> 00:14:17,160 Love that. So, what are you cooking? 304 00:14:17,160 --> 00:14:19,080 So, I'm cooking you a sticky date pudding. 305 00:14:19,080 --> 00:14:21,360 It's one of those dishes that we've all had 306 00:14:21,360 --> 00:14:23,320 heaps of over our time. 307 00:14:23,320 --> 00:14:25,640 So, I think you need to create one of the best sticky dates... 308 00:14:25,640 --> 00:14:27,120 It's so true. ..we've ever had. 309 00:14:27,120 --> 00:14:28,640 Yeah. No pressure, guys. No pressure. 310 00:14:28,640 --> 00:14:31,320 I'm really excited to see how your version 311 00:14:31,320 --> 00:14:32,480 is better than the original. 312 00:14:32,480 --> 00:14:33,680 Yes. Good stuff, Hannah. 313 00:14:33,680 --> 00:14:35,200 Good luck. Thank you. 314 00:14:36,760 --> 00:14:39,400 I'm definitely feeling the pressure today. 315 00:14:39,400 --> 00:14:42,280 So, I want to kind of get a couple more elements on. 316 00:14:42,280 --> 00:14:44,560 The way I'm gonna try and elevate the sticky date pudding 317 00:14:44,560 --> 00:14:45,720 and make it stand out 318 00:14:45,720 --> 00:14:48,120 is to do a really awesome ginger ice-cream 319 00:14:48,120 --> 00:14:49,960 and some orange butterscotch sauce. 320 00:14:54,000 --> 00:14:55,360 GRACE: Oh, what's Pat doing? 321 00:14:55,360 --> 00:14:57,120 WOMAN 2: Pat's got the prawns! Prawns! 322 00:14:57,120 --> 00:14:59,040 Seafood, seafood. 323 00:14:59,040 --> 00:15:01,400 PAT: Andy's photos there, fishing at the beach, 324 00:15:01,400 --> 00:15:03,680 takes me back to family holidays. 325 00:15:03,680 --> 00:15:06,280 Every year, we used to go holidaying at the coast. 326 00:15:06,280 --> 00:15:08,400 Throw in the fishing line, catch some flathead. 327 00:15:08,400 --> 00:15:10,440 There was also always a big pile of prawns 328 00:15:10,440 --> 00:15:12,040 in the middle of the table. 329 00:15:12,040 --> 00:15:13,840 You only got to eat what you could peel, 330 00:15:13,840 --> 00:15:16,040 so, you know, the quicker you peel, the more prawns you got. 331 00:15:16,040 --> 00:15:18,360 I actually now live in the area we used to holiday 332 00:15:18,360 --> 00:15:19,680 as kids in... 333 00:15:20,800 --> 00:15:22,640 ..and now I'm making amazing memories 334 00:15:22,640 --> 00:15:24,960 with my little girl, Frankie. 335 00:15:24,960 --> 00:15:27,240 Prawns play a big part in our family, 336 00:15:27,240 --> 00:15:30,440 and, so, today I just want to really celebrate prawns. 337 00:15:30,440 --> 00:15:32,440 My absolute favourite, and a lot of my family's, 338 00:15:32,440 --> 00:15:33,720 is a prawn bisque. 339 00:15:33,720 --> 00:15:35,760 It's just such an essence-of-prawn dish, 340 00:15:35,760 --> 00:15:37,040 and, yeah, we really love it. 341 00:15:37,040 --> 00:15:40,280 I'm just going to do some nice garnishes within the soup 342 00:15:40,280 --> 00:15:42,920 that will complement that prawny flavour. 343 00:15:42,920 --> 00:15:46,640 The butter poached prawn, a smoked mussel, 344 00:15:46,640 --> 00:15:50,920 fondant potatoes, and some roasted fennel, as well. 345 00:15:50,920 --> 00:15:53,600 I'm definitely fighting super hard to stay here today. 346 00:15:53,600 --> 00:15:57,120 I'm going into my black-apron mode and blocking everything out 347 00:15:57,120 --> 00:16:00,200 and just getting in the zone to smash out a great dish. 348 00:16:00,200 --> 00:16:02,560 I'm a bit nervous serving a bisque to a Frenchman, 349 00:16:02,560 --> 00:16:05,480 but, you know, food doesn't judge, 350 00:16:05,480 --> 00:16:07,360 so let's just make sure it's great-tasting 351 00:16:07,360 --> 00:16:09,640 and hopefully he loves it. 352 00:16:09,640 --> 00:16:11,680 Give it everything you've got! 353 00:16:11,680 --> 00:16:14,520 You have 45 minutes to go! 354 00:16:14,520 --> 00:16:19,720 (ALL SHOUT ENCOURAGEMENT AND CHEER) 355 00:16:24,080 --> 00:16:25,840 MAN: Come on, Bell! Let's go. 356 00:16:25,840 --> 00:16:28,800 BELLA: I still have so much to do for my entremet. 357 00:16:28,800 --> 00:16:31,040 This time pressure is really getting to me. 358 00:16:31,040 --> 00:16:33,040 How are you feeling, Bella? 359 00:16:33,040 --> 00:16:34,560 Nup. She's in her zone. 360 00:16:36,920 --> 00:16:39,400 My mousse is now setting in the freezer, 361 00:16:39,400 --> 00:16:41,360 and it's time to make the apple jelly. 362 00:16:41,360 --> 00:16:43,280 I combine some apple puree 363 00:16:43,280 --> 00:16:45,920 with a bit of sugar and gelatine. 364 00:16:45,920 --> 00:16:47,800 Did she just put more gelatine in? 365 00:16:47,800 --> 00:16:49,000 Yeah. 366 00:16:49,000 --> 00:16:50,800 Oh, she's adding more gelatine. She's more gelatine. 367 00:16:50,800 --> 00:16:51,800 Oh. 368 00:16:53,560 --> 00:16:56,760 I need to motor if I'm going to get this entremet done. 369 00:17:00,080 --> 00:17:02,800 My apple jelly is now setting in the freezer, 370 00:17:02,800 --> 00:17:05,720 and then it's time to make the Breton shortbread. 371 00:17:05,720 --> 00:17:07,440 I need to run to the pantry. 372 00:17:09,120 --> 00:17:13,040 My mind is getting really scattered at this point, 373 00:17:13,040 --> 00:17:17,000 but I am still focused on this end goal 374 00:17:17,000 --> 00:17:19,680 and just have to keep putting one foot in front of the other. 375 00:17:22,360 --> 00:17:24,160 WOMAN: How's it tasting, Lyds. 376 00:17:24,160 --> 00:17:26,240 Happy? Yeah, good. 377 00:17:26,240 --> 00:17:28,960 I'm tasting my avgolemono soup. 378 00:17:28,960 --> 00:17:31,080 It's getting quite flavourful. 379 00:17:31,080 --> 00:17:34,360 It has a good amount of depth for such a short period of time. 380 00:17:35,960 --> 00:17:39,160 But I really need to get these chicken balls on. 381 00:17:39,160 --> 00:17:42,320 The chicken balls are the minced meat, 382 00:17:42,320 --> 00:17:45,560 lots of parsley, dill, lemon zest, 383 00:17:45,560 --> 00:17:47,760 salt, pepper and rice. 384 00:17:47,760 --> 00:17:50,040 And then they're poached in the soup. 385 00:17:51,840 --> 00:17:53,720 Lydia, tell us, what are you doing? 386 00:17:53,720 --> 00:17:58,080 I'm making an avgolemono chicken ball soup. 387 00:17:58,080 --> 00:18:01,240 Avgolemono is, like, one of my favourite soups. 388 00:18:01,240 --> 00:18:04,800 I make it out of minced chicken balls with some rice in it, 389 00:18:04,800 --> 00:18:06,920 and dill and lemon and parsley. 390 00:18:06,920 --> 00:18:09,120 So, are you going to introduce the rice into your soup? 391 00:18:09,120 --> 00:18:12,080 The rice will be raw in the mince balls 392 00:18:12,080 --> 00:18:14,640 and then cooked in the broth. 393 00:18:14,640 --> 00:18:16,680 You're not worried about the rice to be cooked on time? 394 00:18:16,680 --> 00:18:18,200 No. 395 00:18:18,200 --> 00:18:21,080 I've cooked this soup a lot of times, so... 396 00:18:21,080 --> 00:18:22,840 OK. Good luck, yeah? Good luck, Lydia. 397 00:18:22,840 --> 00:18:24,120 Thank you. Good luck. 398 00:18:25,800 --> 00:18:28,520 The rice is meant to be cooked in these chicken balls, 399 00:18:28,520 --> 00:18:30,760 but it's not yet. 400 00:18:30,760 --> 00:18:33,320 Um...but it will be. 401 00:18:35,000 --> 00:18:37,440 ALYONA: I take the honey cake out of the oven... 402 00:18:39,840 --> 00:18:41,200 ..and it's perfect. 403 00:18:41,200 --> 00:18:43,360 GRACE: Nice, Alyona! 404 00:18:43,360 --> 00:18:44,440 That looks awesome! 405 00:18:46,520 --> 00:18:48,640 I feel really focused. 406 00:18:48,640 --> 00:18:52,880 It's, like, I feel everything around me has just disappeared 407 00:18:52,880 --> 00:18:55,640 and I'm the only person in this kitchen. 408 00:18:55,640 --> 00:18:58,760 The other element that I need to nail is the cream. 409 00:18:59,880 --> 00:19:02,760 While my layers are cooling in the fridge, 410 00:19:02,760 --> 00:19:05,040 I need to make the cream with some sour cream 411 00:19:05,040 --> 00:19:06,560 and lemon myrtle through it 412 00:19:06,560 --> 00:19:09,600 to get that native Australian twist. 413 00:19:09,600 --> 00:19:11,160 This cake is really me. 414 00:19:13,840 --> 00:19:17,960 WOMAN: Look at this guy go. MAN: Flash me that cheeky smile. 415 00:19:17,960 --> 00:19:21,720 (ALL LAUGH AND CHEER) 416 00:19:21,720 --> 00:19:23,720 And my spiced plantain cake comes out of the oven 417 00:19:23,720 --> 00:19:25,440 and it smells great. 418 00:19:25,440 --> 00:19:28,360 WOMAN: Beautiful, Olaolu. WOMAN 2: Gorgeous, Olaolu. 419 00:19:29,440 --> 00:19:31,600 I'm worried about doing a cake for an elimination cook, 420 00:19:31,600 --> 00:19:33,680 so I'm going to elevate this dish 421 00:19:33,680 --> 00:19:37,320 while also sticking true to the heritage of the dish. 422 00:19:37,320 --> 00:19:40,520 I'm hoping that the judges see something that they recognise, 423 00:19:40,520 --> 00:19:42,440 but then, when they eat it, 424 00:19:42,440 --> 00:19:45,240 are very surprised by what they're experiencing. 425 00:19:45,240 --> 00:19:48,640 The spiced plantain cake is quite sweet... 426 00:19:48,640 --> 00:19:51,120 WOMAN: Go, Olaolu. Yum. 427 00:19:51,120 --> 00:19:54,200 ..so I'm going to use lime syrup as a bit of a soak 428 00:19:54,200 --> 00:19:56,320 to cut through some of the sweetness. 429 00:19:57,320 --> 00:20:00,240 Ooh! Salty cream. WOMAN 2: Salty! 430 00:20:00,240 --> 00:20:02,960 I am also making a kind of salted Chantilly 431 00:20:02,960 --> 00:20:04,440 because the salt can help, 432 00:20:04,440 --> 00:20:06,040 you know, balance out the sweetness. 433 00:20:06,040 --> 00:20:08,440 This dish has a lot of meaning to me. 434 00:20:08,440 --> 00:20:10,280 Um, it was a treat when I was younger, 435 00:20:10,280 --> 00:20:13,440 and to be able to re-create it, but in my own spin, 436 00:20:13,440 --> 00:20:15,880 I think that's the ingredients for being safe today. 437 00:20:17,040 --> 00:20:19,720 Make it delicious! 438 00:20:19,720 --> 00:20:21,440 30 minutes to go! 439 00:20:21,440 --> 00:20:26,440 (ALL CHEER, SHOUT ENCOURAGEMENT) 440 00:20:27,960 --> 00:20:29,160 MAN: Keep pushing! 441 00:20:33,840 --> 00:20:35,360 Hannah, what kind of caramel do you want? 442 00:20:35,360 --> 00:20:37,040 It's just like a butterscotch caramel, 443 00:20:37,040 --> 00:20:38,040 but with orange in it. 444 00:20:38,040 --> 00:20:39,040 Love it. 445 00:20:39,040 --> 00:20:41,520 Nothing like an experiment in an elimination, Han. 446 00:20:41,520 --> 00:20:43,280 Going bold, girl. I love it. 447 00:20:43,280 --> 00:20:45,280 I'm feeling pretty relaxed at this point 448 00:20:45,280 --> 00:20:46,920 because I'm ahead of my cook. 449 00:20:46,920 --> 00:20:48,840 My sticky date pudding's in the oven, 450 00:20:48,840 --> 00:20:50,200 crumb's in the oven. 451 00:20:50,200 --> 00:20:51,760 My ginger ice-cream is done. 452 00:20:51,760 --> 00:20:54,040 Hannah, how's it looking? Have you tasted it? 453 00:20:54,040 --> 00:20:55,720 Have you tasted it? Yeah, I'm really happy with it. 454 00:20:55,720 --> 00:20:57,440 Yeah, great. Gingery. 455 00:20:57,440 --> 00:20:58,480 Beautiful. 456 00:20:58,480 --> 00:21:01,120 And I know I've got time up my sleeve right now, 457 00:21:01,120 --> 00:21:04,480 which doesn't happen a lot in this kitchen. 458 00:21:04,480 --> 00:21:05,960 JEAN-CHRISTOPHE: Hannah, how are you? 459 00:21:05,960 --> 00:21:07,200 Oh, yes. Good, thank you. Hi, Hannah. 460 00:21:07,200 --> 00:21:08,960 Ooh! What are you doing? 461 00:21:08,960 --> 00:21:11,240 I'm going to do a sticky date pudding 462 00:21:11,240 --> 00:21:12,800 with an orange caramel, 463 00:21:12,800 --> 00:21:14,840 with a ginger ice-cream and a ginger crumb. 464 00:21:14,840 --> 00:21:16,560 I need to let you know... Yes. 465 00:21:16,560 --> 00:21:19,520 ..back in the UK, the first thing I start doing 466 00:21:19,520 --> 00:21:23,760 is to drive up to Whitehaven Caramel, up north, 467 00:21:23,760 --> 00:21:27,160 to buy those sticky toffee pudding. 468 00:21:27,160 --> 00:21:28,680 Oh, stop it. And I mean that. 469 00:21:28,680 --> 00:21:30,240 You're talking 300 miles, yeah? 470 00:21:30,240 --> 00:21:33,400 So, I think I've got an enormous amount of expectation on yours. 471 00:21:33,400 --> 00:21:34,560 OK. 472 00:21:34,560 --> 00:21:37,080 Did you manage to put a bit of salt into your cake? 473 00:21:38,280 --> 00:21:40,000 Ooh. 474 00:21:40,000 --> 00:21:42,320 Did I salt it? Hmm, stop it. 475 00:21:43,520 --> 00:21:44,640 Anyway, we see. 476 00:21:49,000 --> 00:21:50,960 The doubt is starting to creep in a little bit. 477 00:22:04,760 --> 00:22:07,000 HANNAH: I'm feeling really nervous. 478 00:22:07,000 --> 00:22:08,080 Look, those ones are working, 479 00:22:08,080 --> 00:22:09,920 and they're cooking and they're fine, 480 00:22:09,920 --> 00:22:13,000 but I'm a little bit concerned I didn't mix them well enough. 481 00:22:13,000 --> 00:22:16,080 If the sticky date pudding isn't good, I'm going to go home. 482 00:22:19,040 --> 00:22:21,480 So, I'm going to make another one. 483 00:22:21,480 --> 00:22:24,080 My ice cream's done. My caramel needs a little bit of work. 484 00:22:25,320 --> 00:22:27,880 I don't want this to end now. 485 00:22:29,320 --> 00:22:32,840 It's all hustle from here! Just 15 minutes to go! 486 00:22:32,840 --> 00:22:43,560 (ALL SHOUT ENCOURAGEMENT, APPLAUD) 487 00:22:45,320 --> 00:22:46,480 WOMAN: You've got this, Bella. 488 00:22:46,480 --> 00:22:48,280 You've got this, girl, you've got this. 489 00:22:48,280 --> 00:22:52,000 BELLA: My entremet is still setting in the blast freezer. 490 00:22:52,000 --> 00:22:53,400 It's almost. Almost. 491 00:22:54,640 --> 00:22:55,800 Almost there. 492 00:22:55,800 --> 00:22:59,200 It's almost set, but it definitely needs some more time. 493 00:22:59,200 --> 00:23:01,000 How's your timing going? OK. 494 00:23:01,000 --> 00:23:02,000 OK. 495 00:23:02,000 --> 00:23:04,160 I'm still a bit worried about the set of the entremet, but... 496 00:23:04,160 --> 00:23:06,000 Is it...obviously, in there? Yeah, yeah, yeah. 497 00:23:06,000 --> 00:23:08,560 OK, cool. I'm gonna keep it closed. 498 00:23:08,560 --> 00:23:10,640 We're getting towards the end of the cook, 499 00:23:10,640 --> 00:23:13,000 and I have a lot to do. 500 00:23:13,000 --> 00:23:16,040 My Breton shortbread base with cinnamon apples 501 00:23:16,040 --> 00:23:17,560 is in the oven cooking, 502 00:23:17,560 --> 00:23:20,040 and I just realise I need to make my mirror glaze. 503 00:23:22,040 --> 00:23:23,760 If I just keep moving, 504 00:23:23,760 --> 00:23:26,800 I do have a chance of getting this on the plate. 505 00:23:29,000 --> 00:23:31,120 WOMAN: Oh, that smoker. 506 00:23:31,120 --> 00:23:34,080 MAN: Yeah. Patty. Yoo! 507 00:23:35,080 --> 00:23:37,680 PAT: A lot of the elements for my prawn bisque 508 00:23:37,680 --> 00:23:40,040 are starting to be finished. 509 00:23:40,040 --> 00:23:41,720 The mussels and prawns are all but done. 510 00:23:42,840 --> 00:23:44,640 Potatoes and fennel are done. 511 00:23:44,640 --> 00:23:48,320 WOMAN: Oh, wow, Pat. That's perfect. 512 00:23:48,320 --> 00:23:50,080 Such good colour. 513 00:23:50,080 --> 00:23:51,280 But the star of the show 514 00:23:51,280 --> 00:23:53,200 is still in the pot and not finished, 515 00:23:53,200 --> 00:23:56,200 so I just really need to focus all my energy into the bisque. 516 00:23:56,200 --> 00:23:59,240 And I'm really just adjusting the salt and the lemon 517 00:23:59,240 --> 00:24:02,760 until I'm just absolutely stoked with the flavour. 518 00:24:02,760 --> 00:24:04,040 I love the taste of the dish, 519 00:24:04,040 --> 00:24:05,720 but I just want it to be a bit more intense, 520 00:24:05,720 --> 00:24:07,600 so, hopefully, I can get that flavour down 521 00:24:07,600 --> 00:24:09,560 and get the seasoning perfect, 522 00:24:09,560 --> 00:24:11,320 get these prawns cooked perfectly, 523 00:24:11,320 --> 00:24:12,880 and, yeah, we'll be on the money. 524 00:24:16,120 --> 00:24:19,320 I'm feeling good. I enjoy making this cake, and so I feel good. 525 00:24:19,320 --> 00:24:21,280 I just want to make sure I keep moving fast. 526 00:24:21,280 --> 00:24:24,600 For my spiced plantain cake, I have a salted Chantilly done, 527 00:24:24,600 --> 00:24:26,960 the cake with the lime syrup cooling. 528 00:24:26,960 --> 00:24:30,480 But this is an elimination cook and the stakes are really high. 529 00:24:30,480 --> 00:24:33,000 I'm like, "Mate, step it up." 530 00:24:33,000 --> 00:24:35,920 I decide to make a ginger custard to top it all off. 531 00:24:35,920 --> 00:24:38,160 Yoo! Come on, Olaolu! ANNABEL: Let's go, buddy. 532 00:24:38,160 --> 00:24:39,440 Too easy for you, brother. 533 00:24:39,440 --> 00:24:42,200 And the custard can be very ginger forward 534 00:24:42,200 --> 00:24:43,960 and a little bit fiery, 535 00:24:43,960 --> 00:24:45,680 so when you have a bite, 536 00:24:45,680 --> 00:24:47,760 you have a bit of extra, like, oomph. 537 00:24:51,920 --> 00:24:53,640 WOMAN: Oh, wow. Look at that. 538 00:24:53,640 --> 00:24:54,640 MAN: Oh, that was quick. 539 00:24:54,640 --> 00:24:56,360 Oh, is this a honey cake? 540 00:24:56,360 --> 00:24:59,360 Yeah. Oh, I love this. 541 00:25:00,960 --> 00:25:02,720 That looks so good. 542 00:25:02,720 --> 00:25:03,920 Nice, Alyona. 543 00:25:03,920 --> 00:25:07,680 I am so proud of what I see in front of me... 544 00:25:07,680 --> 00:25:08,960 Come on, Alyona. 545 00:25:08,960 --> 00:25:12,160 ..because I have never made this cake 546 00:25:12,160 --> 00:25:13,680 in such a short period of time. 547 00:25:13,680 --> 00:25:15,640 You need a turntable, girl! 548 00:25:16,800 --> 00:25:19,680 Normally, I serve it with fresh raspberries, 549 00:25:19,680 --> 00:25:22,600 but maybe just fresh raspberries are not going to be enough. 550 00:25:22,600 --> 00:25:25,480 So, I think I'm gonna make this raspberry sauce. 551 00:25:28,320 --> 00:25:31,200 That's also gonna look really beautiful on the plate 552 00:25:31,200 --> 00:25:32,680 and complement the cake. 553 00:25:34,560 --> 00:25:37,480 WOMAN: Come on, Lydia! Use those muscles, lady. 554 00:25:37,480 --> 00:25:40,920 It's time to 'avgolemono' the soup, 555 00:25:40,920 --> 00:25:44,520 which is the whisking of the eggs and lemon juice together. 556 00:25:51,240 --> 00:25:53,280 The eggs is to thicken your soup? 557 00:25:53,280 --> 00:25:56,600 Yeah. I'm tempering them with lemon juice. 558 00:25:57,640 --> 00:26:02,000 I'm going to temper them by adding the hot broth, 559 00:26:02,000 --> 00:26:04,520 and that will bring up the temperature of the egg 560 00:26:04,520 --> 00:26:05,880 so it doesn't split. 561 00:26:12,360 --> 00:26:13,800 Ooh! 562 00:26:13,800 --> 00:26:15,880 The eggs thicken the soup, 563 00:26:15,880 --> 00:26:21,200 and the lemon gives it acidity and yumminess. 564 00:26:23,120 --> 00:26:25,800 I check out the chicken skin, they look great. 565 00:26:25,800 --> 00:26:28,040 Pulling them out. 566 00:26:28,040 --> 00:26:31,400 And I'm going to lightly pan-fry the haloumi, 567 00:26:31,400 --> 00:26:34,600 so as the judges are eating the soup, every now and then, 568 00:26:34,600 --> 00:26:37,160 they might get a little mouthful of 569 00:26:37,160 --> 00:26:40,200 salty haloumi goodness. 570 00:26:40,200 --> 00:26:43,280 Don't get left behind! Ten minutes to go! 571 00:26:43,280 --> 00:26:50,160 (ALL SHOUT ENCOURAGEMENT) 572 00:26:53,280 --> 00:26:54,800 WOMAN: Make sure it's plated, guys. 573 00:26:57,800 --> 00:26:59,800 (TRAY CLATTERS) Sorry, that's hot. 574 00:26:59,800 --> 00:27:02,640 The adrenaline is running through my body. 575 00:27:02,640 --> 00:27:05,840 I don't think I've taken a breath for the past hour. 576 00:27:10,440 --> 00:27:11,840 It's the moment of truth. 577 00:27:11,840 --> 00:27:13,760 I need to unmould this entremet. 578 00:27:16,280 --> 00:27:18,880 WOMAN: Yes, yes. It's coming. WOMAN 2: It's coming, Bella. 579 00:27:18,880 --> 00:27:20,480 Gentle, gentle. No. 580 00:27:20,480 --> 00:27:22,240 That's OK. You've got more time. 581 00:27:26,040 --> 00:27:28,440 My entremet should pop out of the mould easily. 582 00:27:29,520 --> 00:27:31,000 I'm really worried. 583 00:27:32,080 --> 00:27:33,280 MAN: Careful, Bella. 584 00:27:40,120 --> 00:27:41,920 Hot knife? 585 00:27:41,920 --> 00:27:43,880 I don't know. 586 00:27:43,880 --> 00:27:45,200 Can I cut this mould? 587 00:27:46,600 --> 00:27:48,280 Do what you need to do, girl. 588 00:27:48,280 --> 00:27:52,080 (ALL SHOUT) 589 00:27:56,560 --> 00:27:59,040 If I don't get this out, 590 00:27:59,040 --> 00:28:01,080 I have nothing to put on the plate today. 591 00:28:01,080 --> 00:28:02,760 You've got it, Bella. 592 00:28:02,760 --> 00:28:04,760 MAN: Just tell the judges not to look. 593 00:28:04,760 --> 00:28:06,280 I don't know about this. 594 00:28:15,960 --> 00:28:18,280 Can I cut this mould? 595 00:28:18,280 --> 00:28:21,360 (ALL SHOUT ENCOURAGEMENT) 596 00:28:21,360 --> 00:28:22,840 WOMAN: Do what you need to do, girl. 597 00:28:22,840 --> 00:28:24,720 MAN: Just tell the judges not to look. 598 00:28:27,080 --> 00:28:28,680 If I don't get this out... 599 00:28:29,800 --> 00:28:32,360 ..I have nothing to put on the plate today. 600 00:28:32,360 --> 00:28:33,680 That's it, Bella! Come on! 601 00:28:35,800 --> 00:28:37,640 This is do or die. 602 00:28:37,640 --> 00:28:39,960 At least the judges will be able to taste something. 603 00:28:42,480 --> 00:28:45,560 Finish strong! Three minutes to go! 604 00:28:45,560 --> 00:28:50,680 (ALL SHOUT ENCOURAGEMENT, APPLAUD) 605 00:28:59,280 --> 00:29:01,040 MAN: Keep pushing! Keep pushing! 606 00:29:01,040 --> 00:29:03,840 HANNAH: I managed to get my second pudding out of the oven, 607 00:29:03,840 --> 00:29:06,600 but this sauce is just not quite hitting the mark. 608 00:29:06,600 --> 00:29:08,880 There's something not right with it. 609 00:29:08,880 --> 00:29:11,560 I'm really worried. Is it the best pudding in the world? 610 00:29:11,560 --> 00:29:14,240 And is this sauce actually going to work? 611 00:29:14,240 --> 00:29:17,200 MAN: Keep going, keep going, keep going. 612 00:29:17,200 --> 00:29:19,440 LYDIA: If this bowl of avgolemono soup 613 00:29:19,440 --> 00:29:21,880 doesn't represent family tradition for me, 614 00:29:21,880 --> 00:29:23,400 I don't know what does. 615 00:29:24,920 --> 00:29:27,840 Is the rice cooked? 100%. 616 00:29:27,840 --> 00:29:31,640 30 seconds to go! ANDY: 30 seconds! 617 00:29:31,640 --> 00:29:34,800 (ALL SHOUT ENCOURAGEMENT) 618 00:29:34,800 --> 00:29:36,480 BELLA: I'm not happy with this. 619 00:29:36,480 --> 00:29:39,120 This is not how I'd be presenting it at home. 620 00:29:39,120 --> 00:29:41,600 But hopefully the inside 621 00:29:41,600 --> 00:29:45,120 will have some pretty layers and flavours. 622 00:29:45,120 --> 00:29:48,200 ALL: 10, 9, 8, 623 00:29:48,200 --> 00:29:51,520 7, 6, 5, 624 00:29:51,520 --> 00:29:55,760 4, 3, 2, 1. 625 00:29:55,760 --> 00:29:58,000 ANDY: That's it, everybody! 626 00:29:58,000 --> 00:30:04,080 (CHEERING, SHOUTING) 627 00:30:09,640 --> 00:30:10,880 LYDIA: Oh, my God. 628 00:30:25,240 --> 00:30:26,960 Lydia, what is the dish? 629 00:30:26,960 --> 00:30:29,480 Chicken ball avgolemono soup. 630 00:30:29,480 --> 00:30:32,840 It's essentially an egg and lemon broth. 631 00:30:32,840 --> 00:30:35,280 Lydia, why the big smile? 632 00:30:35,280 --> 00:30:38,120 Very proud to give you this dish 633 00:30:38,120 --> 00:30:41,160 because it is a dish that you cook for your loved ones, 634 00:30:41,160 --> 00:30:43,120 and I love that I'm doing that for you. 635 00:30:43,120 --> 00:30:44,560 Oh, I thought you were gonna say you love us. 636 00:30:44,560 --> 00:30:46,760 I do love you all. I do love you all. 637 00:30:46,760 --> 00:30:50,520 I still have to pinch myself to remind myself where I am. 638 00:30:50,520 --> 00:30:52,160 And we're going to taste a dish. 639 00:30:52,160 --> 00:30:54,440 You obviously chicken skin at your own... 640 00:30:54,440 --> 00:30:57,160 Oh, nice. ..your own crunchy leisure. 641 00:30:57,160 --> 00:30:59,000 Yeah. I love crunchy leisure. 642 00:30:59,000 --> 00:31:00,800 OK. Thank you very much. JEAN-CHRISTOPHE: Fabulous. 643 00:31:00,800 --> 00:31:02,240 Thanks, Lydia. Please enjoy it. 644 00:31:02,240 --> 00:31:03,760 Thank you. Well done, Lydia. 645 00:31:03,760 --> 00:31:05,400 Whoa, that looks so cool. 646 00:31:05,400 --> 00:31:08,000 ANDY: So inviting. I want it to be good. 647 00:31:08,000 --> 00:31:09,280 I want it to be mine. 648 00:31:20,560 --> 00:31:21,720 I'm gonna eat it all. 649 00:31:31,200 --> 00:31:32,920 Ah! 650 00:31:32,920 --> 00:31:34,120 (GROANS) 651 00:31:34,120 --> 00:31:36,440 (LAUGHS) 652 00:31:36,440 --> 00:31:37,720 This is unbelievable. 653 00:31:37,720 --> 00:31:39,040 Mmm. 654 00:31:39,040 --> 00:31:43,400 Oh, my God. That woman is unbelievable. 655 00:31:43,400 --> 00:31:45,360 Jean-Christophe, what's on the side of the jug? 656 00:31:46,600 --> 00:31:48,080 Do you know when you eat something good 657 00:31:48,080 --> 00:31:50,400 and your brain just is not even thinking? 658 00:31:50,400 --> 00:31:52,680 You're just consuming and experiencing? 659 00:31:52,680 --> 00:31:53,680 Mm. 660 00:31:53,680 --> 00:31:57,280 I will remember this and crave it for the rest of my life. 661 00:31:57,280 --> 00:32:00,040 It is just so delicious. 662 00:32:00,040 --> 00:32:05,080 That broth is just packed full of chicken-ness. 663 00:32:05,080 --> 00:32:08,200 Chickeny-ness, and lemony-ness. 664 00:32:08,200 --> 00:32:11,360 Everything that she said she wanted it to be is there. 665 00:32:11,360 --> 00:32:13,360 So, those chicken balls, 666 00:32:13,360 --> 00:32:16,000 like, they just fall apart in your mouth. 667 00:32:16,000 --> 00:32:18,800 It's a bowl-slurpingly delicious chicken soup. 668 00:32:18,800 --> 00:32:20,920 She's used quite a lot of pepper in there, as well, 669 00:32:20,920 --> 00:32:24,680 so you get this beautiful warming hug of spice 670 00:32:24,680 --> 00:32:25,920 at the back of your palate. 671 00:32:25,920 --> 00:32:28,800 And then adding in that haloumi, 672 00:32:28,800 --> 00:32:30,920 it's, you know, it's this salty, 673 00:32:30,920 --> 00:32:33,640 squeaky fun time with all those little cubes in there. 674 00:32:33,640 --> 00:32:37,080 Just having the pleasure to enjoy this wonderful soup, 675 00:32:37,080 --> 00:32:39,040 we feel like a family in a way. 676 00:32:39,040 --> 00:32:41,080 Yeah. Uh-huh? 677 00:32:41,080 --> 00:32:44,520 What was the most pleasurable part 678 00:32:44,520 --> 00:32:47,640 is when she introduced the egg 679 00:32:47,640 --> 00:32:51,440 as tempered the broth 680 00:32:51,440 --> 00:32:56,160 just at the last minute, at the right temperature. 681 00:32:59,760 --> 00:33:03,680 I would say that is in the top five tastiest things 682 00:33:03,680 --> 00:33:04,880 I've had this year, for sure. 683 00:33:04,880 --> 00:33:05,880 Yeah, absolutely. 684 00:33:05,880 --> 00:33:09,640 That is just so, so, so silky and beautiful. 685 00:33:09,640 --> 00:33:11,920 Like, I feel so privileged to eat that. 686 00:33:11,920 --> 00:33:14,240 Same. (SIGHS) 687 00:33:14,240 --> 00:33:15,680 I think she's safe. What do you reckon? 688 00:33:15,680 --> 00:33:17,960 Oh, yeah. I reckon she's alright. 689 00:33:21,240 --> 00:33:23,200 BELLA: I know I've fallen short 690 00:33:23,200 --> 00:33:24,680 in the way my dish looks today... 691 00:33:25,960 --> 00:33:27,960 ..but hopefully the textures 692 00:33:27,960 --> 00:33:31,600 and flavours will be enough to save me today. 693 00:33:31,600 --> 00:33:33,520 Hi, Bella. Hello, Bella. 694 00:33:46,160 --> 00:33:48,760 SOFIA: Hi, Bella. JEAN-CHRISTOPHE: Hello, Bella. 695 00:33:48,760 --> 00:33:51,560 BELLA: Today I've made you my apple-and-cinnamon entremet. 696 00:33:51,560 --> 00:33:54,520 So, there's a Breton shortbread with some cinnamon apples, 697 00:33:54,520 --> 00:33:56,600 a white chocolate and mascarpone mousse, 698 00:33:56,600 --> 00:33:58,920 and an apple jelly and a mirror glaze. 699 00:33:58,920 --> 00:34:00,760 POH: Thank you. ANDY: Thanks, Bella. 700 00:34:00,760 --> 00:34:02,920 Thank you. 701 00:34:02,920 --> 00:34:06,360 I can really see the vision, but it's a little wonky, huh? 702 00:34:06,360 --> 00:34:07,480 Yeah, particularly because 703 00:34:07,480 --> 00:34:10,200 we know how good and how precise she can be. 704 00:34:16,560 --> 00:34:18,720 There's definitely defined layers there. 705 00:34:18,720 --> 00:34:19,840 OK. 706 00:34:33,360 --> 00:34:35,800 I actually really like the flavours. 707 00:34:35,800 --> 00:34:38,960 I think she's done a really good job of balancing the sweetness. 708 00:34:38,960 --> 00:34:41,920 Having said that, I do feel like 709 00:34:41,920 --> 00:34:45,120 when I was cutting through that gel layer, 710 00:34:45,120 --> 00:34:47,360 it's heavily set. 711 00:34:47,360 --> 00:34:48,560 It was an interesting choice, 712 00:34:48,560 --> 00:34:50,800 and I feel like it's only a choice that she put in there 713 00:34:50,800 --> 00:34:52,200 because she was doing an entremet. 714 00:34:52,200 --> 00:34:54,320 Because it doesn't taste amazing, 715 00:34:54,320 --> 00:34:58,160 and it definitely doesn't have an awesome texture either. 716 00:34:58,160 --> 00:35:00,920 We've seen hundreds of entremets in this kitchen. 717 00:35:00,920 --> 00:35:02,640 They're meant to look flawless. Exactly. 718 00:35:02,640 --> 00:35:05,080 Yeah, and we didn't get that, unfortunately. 719 00:35:05,080 --> 00:35:07,640 You look at her mousse, and it's quite dense, 720 00:35:07,640 --> 00:35:09,200 it's a bit gluggy. 721 00:35:09,200 --> 00:35:10,480 There's no aeration in it. 722 00:35:10,480 --> 00:35:13,960 I think it's a shame, because I absolutely adore this girl. 723 00:35:13,960 --> 00:35:17,720 She's super talented, she's so driven. 724 00:35:17,720 --> 00:35:19,440 I really respect her. 725 00:35:21,560 --> 00:35:23,520 I'm trying to think very carefully 726 00:35:23,520 --> 00:35:25,000 what will be my verdict. 727 00:35:30,160 --> 00:35:32,560 Hello. Hi. 728 00:35:32,560 --> 00:35:34,560 Alyona, What have you made? 729 00:35:34,560 --> 00:35:36,840 I made my celebration cake. 730 00:35:36,840 --> 00:35:38,840 It's inspired from Russian honey cake. 731 00:35:38,840 --> 00:35:40,480 Thank you so much. Thank you. 732 00:35:42,080 --> 00:35:43,360 Let's check out those layers. 733 00:35:44,600 --> 00:35:46,520 Oh! Oh, it looks very good. 734 00:35:46,520 --> 00:35:48,320 Whoa! 735 00:35:48,320 --> 00:35:49,840 I can still taste the honey. 736 00:35:49,840 --> 00:35:51,880 It's really fragrant, still, 737 00:35:51,880 --> 00:35:55,680 so it's really subtle and very beautifully managed. 738 00:35:55,680 --> 00:35:58,320 I love how it looks. I love the colours. 739 00:35:58,320 --> 00:36:00,600 I think those layers are stunning. 740 00:36:00,600 --> 00:36:02,760 I think she's done a really good job. 741 00:36:05,400 --> 00:36:07,480 Hello, Pat. 742 00:36:07,480 --> 00:36:11,560 I've made a prawn bisque with a butter-poached prawn, 743 00:36:11,560 --> 00:36:13,400 some lightly smoked mussels, 744 00:36:13,400 --> 00:36:17,120 roasted fennel, and fondant potatoes. 745 00:36:17,120 --> 00:36:19,520 This is very inviting. 746 00:36:19,520 --> 00:36:21,360 It is just amazing. 747 00:36:21,360 --> 00:36:25,880 Just smell it. The power of the shells of the prawns. 748 00:36:25,880 --> 00:36:28,560 The mussels. The stock has been done very well. 749 00:36:28,560 --> 00:36:31,240 I think it's seasoned perfectly. 750 00:36:31,240 --> 00:36:34,080 ANDY: Nailed the brief, nailed the conception of the dish, 751 00:36:34,080 --> 00:36:36,000 nailed the execution of the dish. 752 00:36:39,840 --> 00:36:41,680 OLAOLU: It's a big risk by doing a cake 753 00:36:41,680 --> 00:36:42,960 for an elimination cook, 754 00:36:42,960 --> 00:36:44,800 because cakes are generally simple. 755 00:36:46,960 --> 00:36:49,640 But I'm hoping that the fact that I have elevated it 756 00:36:49,640 --> 00:36:53,800 in terms of really swaying the balance of the dish 757 00:36:53,800 --> 00:36:55,920 is enough to keep me safe from being eliminated. 758 00:36:55,920 --> 00:36:57,160 ANDY: Olaolu. Hello. 759 00:36:57,160 --> 00:36:58,360 Hey, Olaolu. 760 00:36:59,600 --> 00:37:01,000 Mmm! 761 00:37:01,000 --> 00:37:03,240 I've made a plantain cake with some peanuts. 762 00:37:03,240 --> 00:37:06,400 It's inspired by a Nigerian street food dish - 763 00:37:06,400 --> 00:37:07,680 boli and peanuts. 764 00:37:07,680 --> 00:37:10,240 How old were you when you were smashing plantains 765 00:37:10,240 --> 00:37:11,560 and salted peanuts? 766 00:37:11,560 --> 00:37:13,800 I don't remember not doing it. Oh, really? 767 00:37:13,800 --> 00:37:16,840 Probably from five, six, seven. Oh, wow. 768 00:37:16,840 --> 00:37:19,160 You know, it's kind of just roasting on the fire 769 00:37:19,160 --> 00:37:21,240 on the side of the street, and you get it hot. 770 00:37:21,240 --> 00:37:23,600 So, it's a memory that you've then channelled 771 00:37:23,600 --> 00:37:25,840 to basically create something. 772 00:37:25,840 --> 00:37:28,640 Yeah. For me, cooking is a lot about creativity. 773 00:37:28,640 --> 00:37:31,880 And, so, well, Nigerians don't really eat dessert. 774 00:37:31,880 --> 00:37:34,120 So, and I have a big sweet tooth, 775 00:37:34,120 --> 00:37:36,160 so I wanted to kind of turn that into a dessert. 776 00:37:36,160 --> 00:37:37,560 And that's how this came about. 777 00:37:37,560 --> 00:37:39,840 We'll taste now. Thanks, mate. Good luck, Olaolu. 778 00:37:41,120 --> 00:37:43,480 What do you think, guys? It's pretty cute. 779 00:37:43,480 --> 00:37:45,400 I think it looks nice. JEAN-CHRISTOPHE: Yeah, it is. 780 00:37:45,400 --> 00:37:46,680 Yeah. 781 00:37:50,520 --> 00:37:52,440 Looks pretty good. Nice. 782 00:37:52,440 --> 00:37:53,680 Very pleased. 783 00:38:11,400 --> 00:38:13,600 I absolutely love this. It's good, huh? 784 00:38:13,600 --> 00:38:16,920 I was really concerned that the cake was way too simple, 785 00:38:16,920 --> 00:38:20,600 but the texture is just impeccable. 786 00:38:21,680 --> 00:38:25,240 I think the cake is absolutely epic. 787 00:38:26,680 --> 00:38:29,600 It's lovely. It's gentle. 788 00:38:29,600 --> 00:38:33,600 And it has a bit of intensity from the spice. 789 00:38:33,600 --> 00:38:35,640 It's just perfect. 790 00:38:36,840 --> 00:38:41,600 This cake, to me, is like carrot cake and banana bread 791 00:38:41,600 --> 00:38:43,960 met at Christmas and had an overachieving child. 792 00:38:43,960 --> 00:38:45,560 (LAUGHS) 793 00:38:45,560 --> 00:38:47,840 It has that beautiful spice mix through it, 794 00:38:47,840 --> 00:38:50,120 and then you get these little sweet, tangy pockets 795 00:38:50,120 --> 00:38:51,760 of that lime syrup. 796 00:38:51,760 --> 00:38:53,840 Also, that Chantilly. 797 00:38:53,840 --> 00:38:58,680 It's so light and fluffy, and salted so perfectly. 798 00:38:58,680 --> 00:39:00,800 Plus the crunch and that extra bit of salt 799 00:39:00,800 --> 00:39:04,400 from those quite heavily toasted peanuts. 800 00:39:04,400 --> 00:39:07,440 It's a really delicious flavour combination. 801 00:39:07,440 --> 00:39:08,640 This is hard to do. 802 00:39:08,640 --> 00:39:10,720 The fact that he can really sit there 803 00:39:10,720 --> 00:39:12,920 and take this memory and distil it into 804 00:39:12,920 --> 00:39:17,440 a very simple cake and anglaise, but then have the smarts to go, 805 00:39:17,440 --> 00:39:19,200 "I'm gonna do this, this and this to it 806 00:39:19,200 --> 00:39:23,520 "to really, really bring it back to a MasterChef-worthy palate." 807 00:39:23,520 --> 00:39:26,480 Dynamite, mate. Dynamite. I'm super stoked for him. 808 00:39:26,480 --> 00:39:29,120 I think we should be waiting for a long run with him. 809 00:39:34,520 --> 00:39:36,800 HANNAH: The end of this cook was a blur. 810 00:39:36,800 --> 00:39:37,800 Hannah. Hi, Hannah. 811 00:39:37,800 --> 00:39:39,200 JEAN-CHRISTOPHE: How are you? 812 00:39:39,200 --> 00:39:41,040 Hello. 813 00:39:41,040 --> 00:39:43,120 I'm not feeling super confident in my dish, 814 00:39:43,120 --> 00:39:46,080 but I'm hoping it's good enough to get me through. 815 00:39:56,120 --> 00:39:57,160 Hello. 816 00:39:57,160 --> 00:39:58,160 Hello. Hi, Hannah. 817 00:39:58,160 --> 00:40:00,080 How are you? 818 00:40:00,080 --> 00:40:02,440 I've made you a sticky date pudding 819 00:40:02,440 --> 00:40:04,680 with a ginger crumb and a ginger ice-cream, 820 00:40:04,680 --> 00:40:06,680 and an orange butterscotch sauce. 821 00:40:29,000 --> 00:40:30,960 I'm troubled. You're troubled? 822 00:40:30,960 --> 00:40:32,840 Mm. What are you troubled with? 823 00:40:34,240 --> 00:40:36,800 The pudding itself is lovely. 824 00:40:36,800 --> 00:40:39,000 It's really well cooked, it's nice and moist, 825 00:40:39,000 --> 00:40:41,760 but the butterscotch is not a butterscotch. 826 00:40:41,760 --> 00:40:44,720 She's cooked her orange juice down so much 827 00:40:44,720 --> 00:40:47,040 that it's got this kind of marmaladey flavour. 828 00:40:47,040 --> 00:40:49,320 It's like an emulsion butter. 829 00:40:49,320 --> 00:40:51,960 Oh, yeah. It's nothing toffee. 830 00:40:51,960 --> 00:40:55,320 I just didn't use the sauce, and I used the ice-cream, 831 00:40:55,320 --> 00:40:58,640 which was very ginger forward, which I really enjoyed. 832 00:40:58,640 --> 00:41:01,480 I love the ice-cream. I absolutely adore the ice-cream. 833 00:41:01,480 --> 00:41:03,240 It is the best thing on that plate for me. 834 00:41:03,240 --> 00:41:04,480 It is so delicious. 835 00:41:04,480 --> 00:41:07,560 But do you think the ice-cream is good enough to save her? 836 00:41:07,560 --> 00:41:09,000 Yeah, I don't know. 837 00:41:17,560 --> 00:41:19,800 Today was an emotional challenge. 838 00:41:21,080 --> 00:41:24,040 You shared your family traditions with us, 839 00:41:24,040 --> 00:41:26,400 so we know these dishes, 840 00:41:26,400 --> 00:41:28,560 they were cherished memories on the plate. 841 00:41:28,560 --> 00:41:31,440 Thank you for sharing that with us. Well done. 842 00:41:37,400 --> 00:41:39,200 A big effort from everybody. 843 00:41:39,200 --> 00:41:41,240 But there was one dish 844 00:41:41,240 --> 00:41:45,800 that made us totally feel like one big happy family. 845 00:41:45,800 --> 00:41:49,120 And that belonged to you, Lydia! 846 00:41:49,120 --> 00:41:53,680 (CHEERING) 847 00:42:00,360 --> 00:42:06,120 Lydia, that avgolemono was like the biggest hug on a cold day. 848 00:42:06,120 --> 00:42:08,640 Literally, every single one of us was slurping 849 00:42:08,640 --> 00:42:10,560 straight out of the bowl and we could not speak. 850 00:42:10,560 --> 00:42:13,400 We were just diving into the lemony chickeny goodness. 851 00:42:13,400 --> 00:42:15,880 It was really, really spectacular. 852 00:42:15,880 --> 00:42:17,320 Thank you. 853 00:42:17,320 --> 00:42:18,960 Congratulations... Thank you, they were... 854 00:42:18,960 --> 00:42:20,720 ..you are safe. 855 00:42:20,720 --> 00:42:25,120 However, this is an elimination 856 00:42:25,120 --> 00:42:28,840 and, sadly, someone will be going home today. 857 00:42:30,280 --> 00:42:32,160 SOFIA: There were two dishes that missed the mark. 858 00:42:34,000 --> 00:42:36,640 If I call your name, please step forward. 859 00:42:38,800 --> 00:42:39,800 Bella... 860 00:42:44,840 --> 00:42:46,160 ..and Hannah. 861 00:42:50,920 --> 00:42:53,080 Hannah, your sauce was unpleasant. 862 00:42:53,080 --> 00:42:55,200 OK. Yeah. 863 00:42:55,200 --> 00:42:57,000 Bella, 864 00:42:57,000 --> 00:42:59,680 while we really admire your ambition, 865 00:42:59,680 --> 00:43:01,240 time got the better of you. 866 00:43:01,240 --> 00:43:03,840 There were flaws in most of your elements. 867 00:43:03,840 --> 00:43:05,080 I'm so sorry... 868 00:43:06,680 --> 00:43:08,360 ..but we have to say goodbye... 869 00:43:10,520 --> 00:43:11,760 ..Bella. 870 00:43:22,040 --> 00:43:25,040 Bella, we absolutely loved having you 871 00:43:25,040 --> 00:43:26,720 as part of the MasterChef family. 872 00:43:30,440 --> 00:43:33,880 Your cooking is well beyond your years. 873 00:43:35,840 --> 00:43:37,280 What is it about this experience 874 00:43:37,280 --> 00:43:39,800 that will stay with you the most? 875 00:43:39,800 --> 00:43:42,840 Um...cooking with these amazing bunch 876 00:43:42,840 --> 00:43:45,600 of people has just been so inspiring. 877 00:43:45,600 --> 00:43:47,160 Um, yeah, being able to, like, 878 00:43:47,160 --> 00:43:49,480 bounce ideas off everyone and just be with people 879 00:43:49,480 --> 00:43:51,400 that share that same passion. 880 00:43:51,400 --> 00:43:54,960 Um, yeah, it's something that I can't take for granted. 881 00:43:54,960 --> 00:43:57,000 Um, and I've enjoyed every moment. 882 00:43:57,000 --> 00:44:00,520 Bella, I just wanted to say, 883 00:44:00,520 --> 00:44:04,280 your ambition, your tenacity, your grit, your determination, 884 00:44:04,280 --> 00:44:10,760 your ability to just push through under extreme pressure, 885 00:44:10,760 --> 00:44:14,000 you are one of a handful of people 886 00:44:14,000 --> 00:44:18,080 that have those attributes in absolute spades. 887 00:44:19,240 --> 00:44:20,840 That means a lot. 888 00:44:20,840 --> 00:44:23,960 Bella, I'm so broken-hearted for you right now. 889 00:44:26,800 --> 00:44:29,760 You're so young and you have so much talent. 890 00:44:32,320 --> 00:44:33,760 I know you're going to be a superstar, 891 00:44:33,760 --> 00:44:34,880 and I want you to promise me 892 00:44:34,880 --> 00:44:38,560 that you're not going to let this moment define you. 893 00:44:38,560 --> 00:44:40,920 It's what you actually do after this, yeah? 894 00:44:40,920 --> 00:44:42,960 Yeah. Yeah. 895 00:44:42,960 --> 00:44:44,280 Come and give us a hug. 896 00:44:47,920 --> 00:44:50,400 I've learned so much from this experience, 897 00:44:50,400 --> 00:44:53,920 and I am proud of the way that I've showed up every day 898 00:44:53,920 --> 00:44:56,000 in this competition and pushed myself. 899 00:44:57,160 --> 00:44:59,920 You are a younger version of Mary Berry. 900 00:44:59,920 --> 00:45:02,280 (LAUGHS) 901 00:45:02,280 --> 00:45:04,000 All the best to you. Don't give up. 902 00:45:04,000 --> 00:45:06,520 Poh made me promise that this is only the beginning, 903 00:45:06,520 --> 00:45:08,720 and I'm going to stick to that promise 904 00:45:08,720 --> 00:45:12,080 because I want to share the food I love with so many people, 905 00:45:12,080 --> 00:45:14,320 and I'm going to find a way to do that. 906 00:45:14,320 --> 00:45:18,920 Give it up for Bella, everybody! 907 00:45:18,920 --> 00:45:22,040 (CHEERING) 908 00:45:28,080 --> 00:45:30,800 ANNOUNCER: Next week on MasterChef Australia... 909 00:45:30,800 --> 00:45:34,240 Please give it up for Catherine Zhang! 910 00:45:35,760 --> 00:45:37,760 Victoria Minell! 911 00:45:37,760 --> 00:45:39,120 Khanh Ong! 912 00:45:40,200 --> 00:45:42,760 ..it's viral wonders week. 913 00:45:42,760 --> 00:45:43,760 Crazy. 914 00:45:43,760 --> 00:45:45,920 Their content is absolutely awesome. 915 00:45:45,920 --> 00:45:49,680 And with their first service challenge... 916 00:45:49,680 --> 00:45:51,280 (ALL CHEER) 917 00:45:51,280 --> 00:45:53,880 Never really cooked for a lot of people before. 918 00:45:53,880 --> 00:45:57,120 ..and a surprise immunity pin on the line... 919 00:45:57,120 --> 00:45:58,600 (CHEERING) 920 00:45:58,600 --> 00:46:01,240 ..they're absolutely clamouring 921 00:46:01,240 --> 00:46:04,360 to create something stratospheric. 922 00:46:04,360 --> 00:46:06,440 Are we going viral here? Yes. 923 00:46:06,440 --> 00:46:09,520 POH: I flippin' love this dish so much. 924 00:46:09,520 --> 00:46:10,520 This is, like, 925 00:46:10,520 --> 00:46:12,000 competition-winning-worthy stuff.