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VOICEOVER: Previously,
on MasterChef Australia...

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..the excitement was brewing...

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(ALL EXCLAIM AND LAUGH)

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..with a challenge
that dialled up the intensity.

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Argh!

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Bring the wobble.
Yeah.

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They all gave it their best shot...

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JOCK: That is how you feature
coffee. Very well done.

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..but Ali's unusual combination...

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ALI: Coffee-marinated eggplant
with tofu latte.

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..won her dish of the day.

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Leaving Harry, Jenn, Minoli and Sarah
in the bottom four.

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Tonight, a pressure test
will be the end of the road...

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MINOLI: I'm terrified.
I could be going home.

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..for one of these amazing cooks.

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# 'Cause you're hot, then you're cold

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# You're yes, then you're no

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# You're in, then you're out

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# You're up, then you're down

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# You're wrong when it's right

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# It's black and it's white

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# We fight, we break up

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# We kiss, we make up

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# You're hot, then you're cold

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# You're yes, then you're no

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# You're in, then you're out

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# You're up, then you're down

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# You're wrong when it's right

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# It's black and it's white

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# We fight, we break up

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# We kiss, we make up

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# You
# You don't really wanna stay, no

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# You
# But you don't really wanna go-o

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# You're hot, then you're cold

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# You're yes, then you're no

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# You're in, then you're out

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# You're up, then you're down. #

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Daylesford is absolutely stunning.

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You can see the gumtrees,

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the birds chirping.

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It really does transport you
straight out of the city,

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right into the country feels.

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JENN: Ooh.
I know! On the lake.

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Wow. It's so pretty.

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SARAH: Everything's just so vibrant.

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It's so calming
to be out of the city.

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Even though we're in an elimination,
I feel more relaxed today, for sure.

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I've never been in an elimination
pressure test before

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so I'm feeling the nerves.

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Here they come.

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OK. I think that's Alla Wolf-Tasker.
(HARRY LAUGHS)

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Oh, my God.

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I adore Alla.

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Her food ethos, what she's created,

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her life story, her business,
her career.

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She's such an incredible woman.

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It's gonna be really interesting
to see

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what challenge she sets us today.

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Hi.
Morning.

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Good morning.
SARAH: Ready for the day.

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Oh, my God. (LAUGHS)

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Good morning, everybody.
ALL: Good morning.

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Welcome to the picturesque
Lake House in Daylesford...

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..one of Australia's
most highly regarded gourmet escapes.

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And also, a huge welcome
and good morning

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to one of our favourite people,
living legend Alla Wolf-Tasker.

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Yay.

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Welcome, welcome.
So lovely to have you here.

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The whole place was always meant
to be immersed locally.

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When you sit in a place like this
and you look out on the seasons,

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it should reflect the plate,

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so provenance, seasonality, local,
if possible, and know your producer.

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They're the central tenets of
what drives the food in this place.

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Today, you're gonna want
to have your wits about you

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because you're gonna be cooking
one of Alla's dishes...

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..without a recipe.

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Alla and her head chef, Brendan,

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are gonna run you through
this amazing dish.

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Once the demo's finished, we're gonna
head back to the MasterChef kitchen

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where you'll have to cook
that dish by memory.

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JENN: What?! What?!

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No recipe? Like, I'm not prepared
for this. At all.

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Alright, ladies, this is
the head chef at Lake House, Brendan.

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Hello, welcome.

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Alla, shall we start?
Absolutely.

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The dish today is summer cucumbers
with Murray cod.

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One of my favourite ingredients -
the humble cucumber.

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Doesn't get used a lot nowadays

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but I have fond memories
of steamed fish,

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turned cucumbers, butter sauce.

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HARRY: I couldn't be happier
to be given a pressure test

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that's an intuitive cook with vegies.

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That is literally how I cook.

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So, we're doing three things
with cucumber,

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three different textures
with cucumber.

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Bit of a challenge today because
it's got quite a few techniques.

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This dish is deceptively simple.

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There's not a lot of ingredients,
it's a lot of technique.

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Starting with one side
of the Murray cod,

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Brendan's just gonna separate out
the loin from the belly.

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One of the tricky things
about this demonstration

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is that Brendan's cooking
the entire dish

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and Alla is trying to talk us
through the whole thing.

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Trim off any extra fat,

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slicing in fine slices,
diagonally, about 2mm.

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You're going to need
about 18 to 20 slices,

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so somewhere between a carpaccio
and a sashimi.

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Having to remember amounts
and temperatures and diameters

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and all this kind of stuff
without any pen or paper

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is really, really difficult.

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Brendan is going to slice off
the cucumbers in about 2mm.

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We want them to be pliable

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so we're going to salt and vinegar
them a little bit.

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We're going to put these into
a pickling liquid with pinch of salt

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and about a tablespoon
of white wine vinegar.

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We're gonna do the linguine.

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These ones you peel,

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but the peel goes into the bowl
with everything else.

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The flavour of the cucumber
is strongest in the peel

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so when you get to
do your vichyssoise,

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what you want is that really
punchy cucumber flavour.

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SARAH: I'm just watching
the techniques that are being used

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and I'm just seeing the precision.

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I know that those
classical techniques

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and training I've had in the past is
what's gonna have to come into play

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in full swing today.

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You collect your slices
and then basically julienne them.

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So we're going to drain these
but retain the liquid.

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The sliced Murray cod
goes into that pickling liquid

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but we've added
a little bit of sugar to it.

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It's really only to just give it
a light pickle.

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JENN: There is obviously a lot
of information being thrown at us,

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especially when there are
multiple elements going at once.

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Then we just lay the fish
across this.

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And they we're just going to
roll these up.

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Pretty much equal diameter.

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Leave them in the fridge to set.

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It's a lot of information -
thicknesses of ingredients,

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certain temperatures
you're meant to cook them at.

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Little bit of oil in the bag stops
the bag from completely collapsing.

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And now that's going to
go into the water bath, 6.5 minutes.

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Now, Brendan's going to start
working on the vichyssoise.

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What we want is a cucumber flavour.

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We don't want a potato flavour.

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That goes in.

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They make it look so simple!

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Think that's enough, Brendan.

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So one of the rolls was a little bit
thicker than this one

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and this one, look,
it's got plenty of resistance

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but the other one still felt

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as though there was not much
resistance there so...

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JOCK: So you really need some
intuition here

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because at the end of the day,
it's not exact.

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No, it's not exact.
All loins aren't going to be
exactly the same size.

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No. They're not going to be exact...
No.

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I definitely use my instincts a lot
when I cook a protein.

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Alla's also saying, "Go with your
instincts. You know how to cook."

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It's really comforting to hear her
say that but at the same time,

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I'm like,
"This is your recipe so you know!"

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Right, the last thing we're going to
move onto is the dill oil.

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And the dish kind of comes together
really quickly.

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The vichyssoise, we just need to
check that it's chilled enough

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and also, check the seasoning
once it has been chilled.

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So I'm hoping
I can re-create it just as quickly.

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And now we're going to plate it.

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Small half-tablespoon full
of the linguine twist.

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The summer cucumber
and Murray cod dish

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is chalk and cheese
to how I normally cook.

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And then the Murray cod roe
around the outer edges.

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I know that this is going to be
a challenge for me today.

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So this is our...summer cucumber
and Murray cod dish.

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And that's your challenge for today.

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Beautiful.

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Wanna try it?
ALL: Yes!

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Course you do.

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Oh, my gosh.

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The balance of Alla's final dish
is perfect.

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Cucumber-forward,
supported by Murray cod.

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The Murray cod is cooked perfectly

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and I'm just left with this
lingering balanced cucumber flavour
in my mouth,

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which I've never had before.

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It looks like summer.

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It's so good.
It's so simple yet so complex.

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And the seasoning on it
is just perfect.

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There's so much finesse here and
it's just so beautiful and inviting

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and the way you've transformed
the ingredients

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is just really, really inspiring.

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Alright, time to head back
to the MasterChef kitchen.

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I'll see you there.

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Thank you so much.
ALL: Thank you.

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Thank you. Thank you.

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MINOLI: I've seen Alla and Brendan
cook now,

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I know there's five main elements
and four garnishes

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and I'm hoping that I can remember it
on the drive home.

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SARAH: EV is charged,
we have fuel, let's go.

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Let's go.
Let's do this.
Let's go.

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My memory
can be touch and go at times,

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some things just get wiped
from my brain completely

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and other times, I can remember
everything so specifically.

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I'm hoping the latter
is what happens today.

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(CHEERING AND APPLAUSE)

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Yes, Sarah!

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Welcome back
to the MasterChef kitchen.

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I hope that you have remembered
everything very, very well

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and in fine detail.

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You will have 90 minutes
to re-create four perfect plates

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of Alla's summer cucumbers
with Murray cod.

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And the cook that creates the dish
that least resembles Alla's dish...

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..will be going home.

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Good luck, everybody.

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Your 90 minutes starts now.

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(APPLAUSE)

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00:10:51,680 --> 00:10:54,160
(CALLS OF ENCOURAGEMENT)

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I had a blast watching
Alla's demonstration.

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00:11:00,000 --> 00:11:02,400
I'm feeling really inspired,
I feel ready to cook.

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Firstly, I'm jotting down points
of significance about the dish

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00:11:06,280 --> 00:11:10,400
that I feel like if I start
to panic, I may forget.

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My memory's pretty good.

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My partner, Vincent,
always says I remember too much.

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So hopefully, it's gonna help
in this case. (CHUCKLES)

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Come on, girls!

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C'mon, Jenn.

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Let's go, Harry.

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Come on, guys.

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Go, Sarah.
Go, Minoli.

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MINOLI: This dish is unfamiliar to me

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so I want all the detail
to be on paper.

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I know how to cure, I know how
to pickle, I know how to make oils,

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but the main things for me
that I don't know how to do

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are the vichyssoise
and sous videing fish.

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90 minutes should be plenty of time
to re-create this dish.

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I just need to breathe,
take a moment,

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and hopefully,
let that re-sink into my brain.

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Let's go, girls!
Whoo!

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(APPLAUSE)

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HARRY: Yeah, first pressure test
and meeting Alla

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00:12:09,840 --> 00:12:12,160
and going out to Daylesford
was just absolutely incredible.

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Just wanna do the dish justice.

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The thing that I want to start on
straightaway is my fish.

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I remember watching Brendan do it,
so as soon as I get the fillets out,

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I remember to take off the ribs then
clean off all the fat from the fish

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and then I can start
slicing my thinner pieces of fish

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that are gonna get pickled
for the cucumber roll.

244
00:12:30,360 --> 00:12:31,920
Come off, you little skin.

245
00:12:31,920 --> 00:12:33,360
And then I'm going to remove the skin

246
00:12:33,360 --> 00:12:36,640
and clean up the pieces of loin
for the medallion.

247
00:12:38,920 --> 00:12:41,920
I'm feeling really confused about
what I'm going to do with my pin
today.

248
00:12:43,320 --> 00:12:47,720
Considering that this dish feels
so aligned with how I cook already,

249
00:12:47,720 --> 00:12:49,640
I don't wanna go home

250
00:12:49,640 --> 00:12:52,480
but I don't wanna go home with a pin
even more than that.

251
00:12:52,480 --> 00:12:55,360
(CHEERING AND APPLAUSE)
Go, girls! Come on.

252
00:12:56,720 --> 00:12:58,640
Go, Sarah!
Go, Sare.

253
00:12:58,640 --> 00:13:03,000
It's my first time doing
a pressure test back this time.

254
00:13:03,000 --> 00:13:05,760
I feel I have a lot more to prove

255
00:13:05,760 --> 00:13:08,800
because I have done so much
since MasterChef.

256
00:13:08,800 --> 00:13:11,680
I love Alla and I think
she's just so incredible.

257
00:13:11,680 --> 00:13:15,080
I still to this day remember
the challenge that we had together

258
00:13:15,080 --> 00:13:17,000
in my season.

259
00:13:17,000 --> 00:13:19,400
The dish we're doing today...

260
00:13:21,040 --> 00:13:22,760
Looks beautiful.

261
00:13:22,760 --> 00:13:24,680
Yeah, I'm excited to do it.

262
00:13:24,680 --> 00:13:27,600
Well, it's a challenge.
That's what you're here for.
It is a challenge and I like that.

263
00:13:27,600 --> 00:13:31,160
So think I'm very happy
that I got the opportunity

264
00:13:31,160 --> 00:13:32,800
to have this challenge today.

265
00:13:32,800 --> 00:13:35,640
I really admire what Alla has done,

266
00:13:35,640 --> 00:13:39,600
creating a really different
experience in Daylesford

267
00:13:39,600 --> 00:13:41,480
is kind of what I've done in Goa.

268
00:13:41,480 --> 00:13:43,200
So I really look up to her.

269
00:13:45,040 --> 00:13:49,280
Alla and Jock have arrived, so that
means you've got 75 minutes to go!

270
00:13:49,280 --> 00:13:51,120
(APPLAUSE)

271
00:13:53,240 --> 00:13:55,920
Alla and Jock
are back in the kitchen now

272
00:13:55,920 --> 00:13:58,560
and the nerves are really rolling in

273
00:13:58,560 --> 00:14:02,200
because I'm cooking for Alla
and I want to do it justice.

274
00:14:13,440 --> 00:14:16,400
BILLIE: I think this challenge
is really hard.

275
00:14:16,400 --> 00:14:20,360
Going offsite to a restaurant
and learning a dish,

276
00:14:20,360 --> 00:14:23,600
not being able to write anything
down and just doing it from memory,

277
00:14:23,600 --> 00:14:26,280
I reckon is probably
one of the hardest challenges yet.

278
00:14:26,280 --> 00:14:27,520
MINOLI: Ooh!

279
00:14:27,520 --> 00:14:29,400
Keep hustling, Minoli,
you're doing well, mate!

280
00:14:31,400 --> 00:14:34,400
I feel like I'm taking
so long to prep this fish.

281
00:14:34,400 --> 00:14:38,360
I've only got 70 minutes left
and I'm only slicing now.

282
00:14:39,400 --> 00:14:41,960
I know one of the big parts
of this recipe

283
00:14:41,960 --> 00:14:43,200
is getting the balance right.

284
00:14:43,200 --> 00:14:46,000
Because I tried it
and it was beautiful.

285
00:14:47,480 --> 00:14:51,840
The summer cucumber and Murray cod
dish is the furthest thing

286
00:14:51,840 --> 00:14:53,720
from how I normally cook.

287
00:14:54,760 --> 00:14:59,520
The fine detail that Alla gives
to her food was what stuck with me

288
00:14:59,520 --> 00:15:01,040
when I was watching her cook.

289
00:15:02,040 --> 00:15:06,440
So I'm gonna try and re-create the
dish just as Alla and Brendan did it.

290
00:15:06,440 --> 00:15:10,640
If this is what Alla does
and this is how particular she is,

291
00:15:10,640 --> 00:15:12,320
then this is what I need to do.

292
00:15:12,320 --> 00:15:14,080
(SIGHS) And Alla's here.

293
00:15:14,080 --> 00:15:16,000
So I need to just do this
recipe justice.

294
00:15:16,000 --> 00:15:17,920
(CHEERING AND APPLAUSE)

295
00:15:17,920 --> 00:15:20,560
Go, Sarah!
Come on, guys!

296
00:15:22,000 --> 00:15:26,760
It's such a simple dish
but it's complex.

297
00:15:26,760 --> 00:15:31,920
I've got my Murry cod loins
in the brine and I pat dry my slices

298
00:15:31,920 --> 00:15:33,400
and put them back in the fridge,

299
00:15:33,400 --> 00:15:36,320
to be used later
inside the pickled cucumber roll.

300
00:15:36,320 --> 00:15:39,960
Now I can crack on
to my pickled cucumbers

301
00:15:39,960 --> 00:15:42,640
for the outside
of the pickled cucumber roll

302
00:15:42,640 --> 00:15:44,320
and the cucumber linguine.

303
00:15:44,320 --> 00:15:47,440
The pickled cucumbers are sliced thin

304
00:15:47,440 --> 00:15:50,760
and then these are gonna be pickled
with salt and white wine vinegar.

305
00:15:52,600 --> 00:15:55,640
We haven't been given any
measurements at all for this process

306
00:15:55,640 --> 00:15:59,200
and even when Alla was doing it,
she was completely going off by feel.

307
00:15:59,200 --> 00:16:01,800
She'd sprinkle some salt,
put it through the cucumber.

308
00:16:01,800 --> 00:16:03,240
Touch it, look at it, taste it,

309
00:16:03,240 --> 00:16:05,920
and then decide whether or not it
needed any more salt or vinegar.

310
00:16:06,960 --> 00:16:09,040
It's calming
because there's nothing to follow.

311
00:16:09,040 --> 00:16:10,640
So it feels like
you're cooking at home

312
00:16:10,640 --> 00:16:12,920
and you're just cooking lovely food
that tastes good

313
00:16:12,920 --> 00:16:14,840
and that's what's important.

314
00:16:14,840 --> 00:16:17,600
I really have to trust my palate.

315
00:16:17,600 --> 00:16:22,080
It may not be as experienced as
Alla's but it's tasted the final dish

316
00:16:22,080 --> 00:16:24,240
and I'm hoping it remembers.
(GIGGLES)

317
00:16:24,240 --> 00:16:27,680
It was so lovely this morning
to watch Alla cook.

318
00:16:27,680 --> 00:16:30,880
Her philosophy about food
is very inspiring

319
00:16:30,880 --> 00:16:34,200
and I feel like that's sort of like
the food that I've been searching for

320
00:16:34,200 --> 00:16:37,160
so I feel very blessed -
as strange as it sounds -

321
00:16:37,160 --> 00:16:38,840
to be in this pressure test.

322
00:16:40,680 --> 00:16:42,760
Usually, with a pressure test,
of course,

323
00:16:42,760 --> 00:16:45,640
they have a very detailed recipe
to follow to the letter

324
00:16:45,640 --> 00:16:46,920
if they want to succeed.

325
00:16:46,920 --> 00:16:49,480
Today, it's all about
how much they can remember

326
00:16:49,480 --> 00:16:51,800
and how much instinct
they can apply.

327
00:16:51,800 --> 00:16:54,560
Mmm. They're not looking nervous
at the moment at all.

328
00:16:54,560 --> 00:16:55,840
No.
And...

329
00:16:55,840 --> 00:16:56,960
Should they be, though?

330
00:16:56,960 --> 00:16:59,720
The thing is, if you get too relaxed
and one little thing goes wrong,

331
00:16:59,720 --> 00:17:00,800
it'll throw you.
Yeah.

332
00:17:00,800 --> 00:17:02,000
It'll throw you much more than

333
00:17:02,000 --> 00:17:04,480
if you're actually on adrenaline
all the time.

334
00:17:04,480 --> 00:17:07,040
There's a lot of sort of looking
at the thinness of the cucumbers.

335
00:17:07,040 --> 00:17:09,920
That's probably not as important
as some of the other things.

336
00:17:09,920 --> 00:17:12,400
(CALLS OF ENCOURAGEMENT)

337
00:17:15,160 --> 00:17:18,480
My gosh, this is a lot of cucumbers.
(LAUGHS)

338
00:17:18,480 --> 00:17:22,520
There is a lot of prep work
with the cucumbers and fish

339
00:17:22,520 --> 00:17:25,960
but this is
an Alla Wolf-Tasker dish.

340
00:17:25,960 --> 00:17:29,960
Slice and then basically julienne
them to make the linguine.

341
00:17:29,960 --> 00:17:32,440
And it's all in the precision.

342
00:17:32,440 --> 00:17:36,480
I've spent time being
as detailed as possible

343
00:17:36,480 --> 00:17:39,600
yet the time is just flying
out the door.

344
00:17:39,600 --> 00:17:41,840
I really need to motor now.

345
00:17:43,720 --> 00:17:46,200
Good work, Sare.
Go, Sarah.

346
00:17:46,200 --> 00:17:48,960
I have my sliced cucumbers pickled.

347
00:17:48,960 --> 00:17:52,200
I have my julienne cucumber linguine
pickling

348
00:17:52,200 --> 00:17:55,600
and now, I'm moving on
to confiting my Murray cod.

349
00:17:55,600 --> 00:17:59,240
I need to really make sure I get it
into a perfect kind of cylinder

350
00:17:59,240 --> 00:18:01,240
so that it cooks perfectly

351
00:18:01,240 --> 00:18:03,960
and stays that same thickness
all the way through.

352
00:18:03,960 --> 00:18:06,000
You got this, Sarah, come on.

353
00:18:06,000 --> 00:18:12,000
I came back into this competition
because I wanted to grow again.

354
00:18:12,000 --> 00:18:14,640
When you get into
opening your own restaurant,

355
00:18:14,640 --> 00:18:17,440
you're not learning
from any other restaurateurs.

356
00:18:17,440 --> 00:18:22,280
So, to have this opportunity today
to cook with Alla is a real benefit

357
00:18:22,280 --> 00:18:24,360
and I feel really thankful.

358
00:18:24,360 --> 00:18:28,120
Hope you've got a good memory 'cause
you've only got 45 minutes to go.

359
00:18:28,120 --> 00:18:30,360
(APPLAUSE)
Come on, guys.

360
00:18:31,560 --> 00:18:35,480
Oh, my God, it's just gone
so quickly. Isn't it crazy?

361
00:18:41,880 --> 00:18:43,600
MINOLI: Ooh.

362
00:18:43,600 --> 00:18:45,640
I didn't feel
the pressure at the start

363
00:18:45,640 --> 00:18:47,440
but now I'm feeling the pressure.

364
00:18:47,440 --> 00:18:51,360
This dish kind of comes together
at the end

365
00:18:51,360 --> 00:18:55,440
and I feel like
I've taken up too much time

366
00:18:55,440 --> 00:18:58,600
just slicing cucumbers
and Murray cod.

367
00:18:58,600 --> 00:19:01,560
ALVIN: How long does your fish need
to be in the water bath?

368
00:19:01,560 --> 00:19:03,760
Like, 6.5 minutes.
OK, cool.

369
00:19:03,760 --> 00:19:04,920
But I'm gonna do it now.

370
00:19:04,920 --> 00:19:07,480
I still have to get
my two cod medallions

371
00:19:07,480 --> 00:19:09,680
into the sous vide machine.

372
00:19:09,680 --> 00:19:12,120
I've got to make my dill oil.

373
00:19:12,120 --> 00:19:15,240
I need to roll my cucumber
and cod rolls

374
00:19:15,240 --> 00:19:17,840
and get onto my vichyssoise stat.

375
00:19:17,840 --> 00:19:19,240
Minoli.
Hi, Andy.

376
00:19:19,240 --> 00:19:20,720
Ooh, crucial moment here?
Am I right?

377
00:19:20,720 --> 00:19:22,680
Yep.
(ALL LAUGH)

378
00:19:22,680 --> 00:19:24,080
I think the whole thing's crucial!

379
00:19:24,080 --> 00:19:26,520
We always choose the best times
to come and say g'day, don't we?

380
00:19:26,520 --> 00:19:27,960
You look a bit flustered.

381
00:19:27,960 --> 00:19:30,160
Oh, I'm just like so laser focused
at the moment.

382
00:19:30,160 --> 00:19:31,800
Right. Gotcha.
Good.

383
00:19:31,800 --> 00:19:34,040
I just wanna make sure that
I'm here at the end of this cook.

384
00:19:34,040 --> 00:19:36,840
Yep. How are you feeling
about the vichyssoise?

385
00:19:36,840 --> 00:19:38,640
Good.
Oh, great.

386
00:19:38,640 --> 00:19:41,320
Oh. Well...
No, that's fantastic.

387
00:19:41,320 --> 00:19:43,040
I just wasn't sure how you were
feeling about it.

388
00:19:43,040 --> 00:19:44,560
I didn't even know what it
was before today.

389
00:19:44,560 --> 00:19:47,960
(LAUGHS)
But I understand the concept.
Now she feels good about it!

390
00:19:47,960 --> 00:19:52,200
This vichyssoise is the most
important thing on this dish

391
00:19:52,200 --> 00:19:55,040
so I just need to motor on
to get everything done.

392
00:19:55,040 --> 00:19:56,560
So I can focus on that.

393
00:19:58,880 --> 00:20:00,920
(LAUGHS) This is wild.

394
00:20:00,920 --> 00:20:02,680
Go, Minoli!

395
00:20:04,520 --> 00:20:06,400
Go, Sarah.

396
00:20:07,680 --> 00:20:10,960
It seems like there's time but
there's never time in this kitchen.
(TIMER BEEPS)

397
00:20:10,960 --> 00:20:13,920
Time just goes really fast so...
I really have to crack on.

398
00:20:13,920 --> 00:20:18,280
My time is up and I need to check
my confit Murray cod loin.

399
00:20:18,280 --> 00:20:21,720
The perfectly cooked Murray cod
should be

400
00:20:21,720 --> 00:20:23,680
just set in the middle
with a touch of pink.

401
00:20:23,680 --> 00:20:26,440
I don't know what texture
I'm looking for

402
00:20:26,440 --> 00:20:29,760
'cause I didn't get to touch the fish
when Alla did her demonstration.

403
00:20:30,960 --> 00:20:34,080
So, one of the rolls was a little
bit thicker than this one

404
00:20:34,080 --> 00:20:37,440
and this one, it's got plenty
of resistance but the other one,

405
00:20:37,440 --> 00:20:39,480
there was really
not much resistance there.

406
00:20:39,480 --> 00:20:44,160
But Alla said trust your instincts,
trust your intuition.

407
00:20:44,160 --> 00:20:47,360
Uh, my instincts say this fish
is perfect to go in the ice bath.

408
00:20:47,360 --> 00:20:49,240
Yep.
So I'm gonna pop him in.

409
00:20:49,240 --> 00:20:50,960
This one feels a bit different.

410
00:20:50,960 --> 00:20:53,240
It feels a lot softer.
Yeah.

411
00:20:53,240 --> 00:20:54,600
I'm gonna rest it another minute

412
00:20:54,600 --> 00:20:56,440
'cause Alla did mention
resting the fish

413
00:20:56,440 --> 00:20:59,240
to allow it to just gently
keep cooking a little bit

414
00:20:59,240 --> 00:21:01,040
before you plunge it
into the ice bath.

415
00:21:01,040 --> 00:21:03,680
You can always keep cooking,
you can't un-cook the fish.

416
00:21:03,680 --> 00:21:05,200
There's the scientific brain.

417
00:21:05,200 --> 00:21:07,240
Yeah, exactly right.
I love her recall.

418
00:21:07,240 --> 00:21:09,240
Yeah, dentist
is really coming to the fore now.

419
00:21:09,240 --> 00:21:10,680
(LAUGHS)

420
00:21:10,680 --> 00:21:12,560
Good stuff, Jenn.
Nailed it.
Thank you so much.

421
00:21:12,560 --> 00:21:15,960
This dish has such simple elements

422
00:21:15,960 --> 00:21:18,800
that everything must be done
to absolute perfection.

423
00:21:23,040 --> 00:21:25,640
HARRY: As I'm prepping some herbs
for my herb oil,

424
00:21:25,640 --> 00:21:30,400
I get this feeling that the timer
should have maybe gone off

425
00:21:30,400 --> 00:21:32,120
for my fish by now.

426
00:21:33,280 --> 00:21:35,240
I look and my timer's stopped.

427
00:21:35,240 --> 00:21:36,840
Argh!

428
00:21:39,360 --> 00:21:42,800
I have no idea how long my fish
has been in the water bath for.

429
00:21:45,880 --> 00:21:47,720
I was in such a good position.

430
00:21:52,960 --> 00:21:56,640
This could be the beginning
of the unravelling of my dish.

431
00:22:13,720 --> 00:22:15,760
ALI: It's a really strange vibe
today.

432
00:22:15,760 --> 00:22:17,480
We don't know what they're cooking.

433
00:22:17,480 --> 00:22:20,720
You know, it's a very strange,
kind of pin drop

434
00:22:20,720 --> 00:22:22,680
kind of silence in here today.

435
00:22:24,960 --> 00:22:28,680
HARRY: The vibe in the kitchen today
is really, really intense.

436
00:22:28,680 --> 00:22:31,040
I look down and my timer's stopped.

437
00:22:31,040 --> 00:22:34,040
I have no idea how long my fish
has been in the water bath for.

438
00:22:39,120 --> 00:22:41,680
And now,
it's completely based on feel.

439
00:22:45,520 --> 00:22:47,520
That one's fine.

440
00:22:47,520 --> 00:22:51,320
I feel the smaller one and I'm
confident that it's cooked enough.

441
00:22:51,320 --> 00:22:53,200
But I'm really worried
because ultimately,

442
00:22:53,200 --> 00:22:55,760
I'm not gonna know what it's like
until right at the end

443
00:22:55,760 --> 00:22:56,920
when you go in to cut it.

444
00:22:56,920 --> 00:22:59,040
Other one's still in, is it?
Yep.

445
00:22:59,040 --> 00:23:03,000
I just need to continue to trust
in my palate and my cooking

446
00:23:03,000 --> 00:23:05,560
and get through to a point
where I feel comfortable

447
00:23:05,560 --> 00:23:08,840
and then make a decision on what
I'm going to do with my pin today.

448
00:23:08,840 --> 00:23:11,080
She's a little bit nervous.

449
00:23:11,080 --> 00:23:12,800
They all are.
Are they?

450
00:23:12,800 --> 00:23:15,920
It's you. You make people nervous.
No, she's really a little nervous

451
00:23:15,920 --> 00:23:18,320
and there's not much
to be nervous about.

452
00:23:18,320 --> 00:23:21,000
Well, one of them's gonna go home.

453
00:23:21,000 --> 00:23:26,400
It's only cucumbers and cod
and you have only 30 minutes to go.

454
00:23:26,400 --> 00:23:28,160
Let's go, ladies!
(CHEERING AND APPLAUSE)

455
00:23:28,160 --> 00:23:30,880
Go, girls! Come on! Go, Sarah!

456
00:23:30,880 --> 00:23:32,160
It's just flown. It's crazy.

457
00:23:32,160 --> 00:23:33,560
Go, Minoli!

458
00:23:33,560 --> 00:23:34,840
Good work, guys.

459
00:23:36,680 --> 00:23:38,720
Go, girls, let's go!

460
00:23:38,720 --> 00:23:41,360
JENN: I'm really happy with my cook
today.

461
00:23:41,360 --> 00:23:43,240
I'm working on my vichyssoise.

462
00:23:43,240 --> 00:23:47,760
Alla said traditionally,
a vichyssoise is a cold potato soup.

463
00:23:47,760 --> 00:23:50,000
But in the case of this dish,

464
00:23:50,000 --> 00:23:53,800
it's actually going to be
a cold cucumber and dill sauce.

465
00:23:55,320 --> 00:23:58,920
I remember Alla didn't let her
shallots take on any colour.

466
00:23:59,960 --> 00:24:01,800
Jenn, just do one potato, yeah?
One potato?

467
00:24:01,800 --> 00:24:03,320
It's more than enough.
OK. Thanks.

468
00:24:03,320 --> 00:24:06,160
Then we add in some grated potatoes.

469
00:24:06,160 --> 00:24:09,040
She described the potatoes
as the binder.

470
00:24:09,040 --> 00:24:14,480
Otherwise, the cucumber will split.
So it's finding the balance.

471
00:24:14,480 --> 00:24:17,360
This sauce is about the cucumbers,
not the potatoes.

472
00:24:26,720 --> 00:24:29,080
MINOLI: I'm getting my cucumbers
for my vichyssoise.

473
00:24:29,080 --> 00:24:31,720
Alla said there's a lot of flavour
in the outside

474
00:24:31,720 --> 00:24:33,640
and these cucumbers
are kind of different

475
00:24:33,640 --> 00:24:35,360
to what I saw this morning.

476
00:24:35,360 --> 00:24:37,280
They've got a lot more seeds in them

477
00:24:37,280 --> 00:24:40,440
so I just need to make sure
that I've got more flesh.

478
00:24:40,440 --> 00:24:43,560
Because cucumber flavour,
it has to be front and centre.

479
00:24:43,560 --> 00:24:46,400
Sarah.
Hi. How long are you gonna stay.

480
00:24:46,400 --> 00:24:48,280
(LAUGHS)
Oh, not too long.

481
00:24:48,280 --> 00:24:50,400
I need to run over.
What have you gotta do?

482
00:24:50,400 --> 00:24:52,680
Because honestly...
Blend this vichyssoise.

483
00:24:52,680 --> 00:24:55,920
Yep.
And I have to...make my rolls.

484
00:24:55,920 --> 00:24:57,600
Yep.
To cure my fish.

485
00:24:57,600 --> 00:25:00,000
And then plate four perfect plates.
Yes.

486
00:25:00,000 --> 00:25:02,160
You've got some work to do.
Yep.

487
00:25:02,160 --> 00:25:05,520
Let's go.
Let's go! Go, come on!

488
00:25:05,520 --> 00:25:07,960
(APPLAUSE)

489
00:25:07,960 --> 00:25:11,120
I feel like my food journey
in the MasterChef kitchen
has only just begun.

490
00:25:11,120 --> 00:25:13,400
Especially after today's session
with Alla.

491
00:25:13,400 --> 00:25:16,520
I feel like I'm finally finding
that thing I've been looking for.

492
00:25:16,520 --> 00:25:19,840
Doing things instinctively
like Alla and Brendan

493
00:25:19,840 --> 00:25:23,520
is definitely
the way I aspire to cook.

494
00:25:23,520 --> 00:25:27,400
This challenge,
I feel like I needed to be here

495
00:25:27,400 --> 00:25:31,000
because I needed to be reminded
of the joy of cooking.

496
00:25:31,000 --> 00:25:34,840
As with every pressure test,
the energy has gone up a level.

497
00:25:34,840 --> 00:25:36,720
15 minutes to go!

498
00:25:36,720 --> 00:25:39,160
Definitely taken it up a notch.
Oh, my God.

499
00:25:43,400 --> 00:25:46,160
Come on, girls, come on!

500
00:25:48,960 --> 00:25:50,240
Whoo!

501
00:25:54,120 --> 00:26:00,160
I am blending my vichyssoise and
I feel the hit of pressure right now.

502
00:26:00,160 --> 00:26:02,280
This is so crazy.

503
00:26:02,280 --> 00:26:05,360
I've realised time
is just running away from me.

504
00:26:05,360 --> 00:26:08,960
Oh! Alla. (LAUGHS)
You made it look so easy.

505
00:26:08,960 --> 00:26:10,560
Hang in there. Hang in there.

506
00:26:10,560 --> 00:26:13,560
I am moving on
to my cucumber and cod roll

507
00:26:13,560 --> 00:26:18,040
and I remember the refinement
in how Alla put this together.

508
00:26:18,040 --> 00:26:23,120
Every part of the cucumber slices was
covered with cod in that tight roll

509
00:26:23,120 --> 00:26:25,840
so that it really holds together
when I slice.

510
00:26:25,840 --> 00:26:29,960
I'm just trying to really envision
that so I can replicate it now.

511
00:26:29,960 --> 00:26:32,200
I definitely thought it was gonna
be plenty of time

512
00:26:32,200 --> 00:26:34,880
but I can see now that
it's gonna be tight.

513
00:26:36,080 --> 00:26:38,000
I still have a lot to do.

514
00:26:39,480 --> 00:26:42,920
And to add to that,
I need to plate four perfect dishes.

515
00:26:42,920 --> 00:26:47,160
I'm not sure if I'm gonna get it
all done. I am really worried.

516
00:26:47,160 --> 00:26:49,240
I was getting stressed
by how slowly they were working.

517
00:26:49,240 --> 00:26:51,200
Come on, guys.

518
00:26:53,480 --> 00:26:55,560
This one's not gonna make it.

519
00:26:55,560 --> 00:26:57,800
Come on, Minoli, come on!
Keep going, Minoli!

520
00:26:57,800 --> 00:26:59,200
Come on, Minoli.

521
00:26:59,200 --> 00:27:00,560
Ooh! What am I doing?

522
00:27:00,560 --> 00:27:02,840
I'm running out of time.

523
00:27:02,840 --> 00:27:06,000
Let's get this vichyssoise on.

524
00:27:06,000 --> 00:27:07,320
I still have so much to do.

525
00:27:07,320 --> 00:27:09,040
I haven't got the vichyssoise done.

526
00:27:09,040 --> 00:27:11,200
I remember them cooking
some shallots.

527
00:27:11,200 --> 00:27:12,840
Adding a grated potato.

528
00:27:16,200 --> 00:27:18,120
I need to do the dill oil.

529
00:27:18,120 --> 00:27:20,440
I've got some cod here.

530
00:27:20,440 --> 00:27:23,600
Murray cod is sitting on the bench
right now.

531
00:27:23,600 --> 00:27:26,200
The cucumber rolls
aren't actually rolled yet.

532
00:27:26,200 --> 00:27:27,520
Go, Minoli.

533
00:27:27,520 --> 00:27:32,400
The cucumber has gotten the better
of me but I refuse to give up.

534
00:27:32,400 --> 00:27:33,920
You know what?

535
00:27:33,920 --> 00:27:36,440
If this is gonna be my last cook,
I'm going down with a bang.

536
00:27:36,440 --> 00:27:38,240
I'm giving it everything.

537
00:27:38,240 --> 00:27:41,360
It was very relaxed and now
it's starting to really speed up.

538
00:27:41,360 --> 00:27:43,920
JOCK: They've got a long way to go.

539
00:27:43,920 --> 00:27:46,040
Oh, God,
I'm worried about those kids.

540
00:27:46,040 --> 00:27:48,560
They were looking so confident
in the beginning.

541
00:27:48,560 --> 00:27:49,680
ANDY: Yeah. Now it's gone...

542
00:27:49,680 --> 00:27:52,800
Now it's gone ballistic
and the problem is at the end,

543
00:27:52,800 --> 00:27:55,880
the things at the end are the things
they really need to be careful of,

544
00:27:55,880 --> 00:27:57,240
like the flavour of...
Yeah.

545
00:27:57,240 --> 00:27:59,480
You know, undercooking the shallots
and all that stuff.

546
00:27:59,480 --> 00:28:00,800
And the plating too.

547
00:28:00,800 --> 00:28:02,360
Like,
they've never plated four plates.

548
00:28:02,360 --> 00:28:04,640
You have to have everything
in front of you,

549
00:28:04,640 --> 00:28:06,200
10 minutes beforehand at least.

550
00:28:09,160 --> 00:28:11,960
Things are getting
really, really intense.

551
00:28:11,960 --> 00:28:16,880
The state of most of the benches
look pretty hectic

552
00:28:16,880 --> 00:28:20,080
but I'm watching Minoli and there's
a lot going on on the bench

553
00:28:20,080 --> 00:28:22,720
and I'm starting to feel
a bit nervous.

554
00:28:22,720 --> 00:28:26,240
I know how great she is
in this kitchen.

555
00:28:26,240 --> 00:28:27,280
Oh, God.

556
00:28:27,280 --> 00:28:30,360
And how she can turn something
around really quickly.

557
00:28:30,360 --> 00:28:32,400
ALVIN: Minoli, check
your vichyssoise.
Yep.

558
00:28:32,400 --> 00:28:34,840
But the time just seems to be going
really quickly

559
00:28:34,840 --> 00:28:39,240
and it feels like she might not have
enough time to get everything out.

560
00:28:39,240 --> 00:28:40,640
Come on, Minoli! Come on!

561
00:28:49,120 --> 00:28:50,800
We want four perfect plates

562
00:28:50,800 --> 00:28:52,360
in 10 minutes!

563
00:28:52,360 --> 00:28:54,520
(CALLS OF ENCOURAGEMENT)

564
00:28:59,880 --> 00:29:03,960
10 minutes to go
and I have to slice my confit cod.

565
00:29:03,960 --> 00:29:05,160
Thank God.

566
00:29:05,160 --> 00:29:06,920
Yes, Sarah! Come on!

567
00:29:06,920 --> 00:29:08,600
Thankfully, it's cooked.

568
00:29:08,600 --> 00:29:13,240
I just remember Alla's having
some beautiful pink to the centre

569
00:29:13,240 --> 00:29:15,480
and just being set
around the outside.

570
00:29:15,480 --> 00:29:17,960
So I'm choosing my pieces carefully.

571
00:29:17,960 --> 00:29:19,640
I'm thinking these four.

572
00:29:19,640 --> 00:29:22,080
This one's a bit thinner
so I've gone a little bit higher.

573
00:29:22,080 --> 00:29:24,200
Pick the four best ones
for yourself.
Yep.

574
00:29:24,200 --> 00:29:27,560
I've got hardly any time left to
plate these four perfect dishes

575
00:29:27,560 --> 00:29:32,360
and I don't have a lot of time
to taste everything together.

576
00:29:32,360 --> 00:29:33,760
I'm worried about balancing

577
00:29:33,760 --> 00:29:37,480
and getting the last final touches
on the plates.

578
00:29:37,480 --> 00:29:39,240
I've got my confit cod.

579
00:29:39,240 --> 00:29:40,880
I've got my cod roll.

580
00:29:40,880 --> 00:29:44,600
I've got my julienned cucumber
linguine.

581
00:29:44,600 --> 00:29:46,480
I've got my dill oil.

582
00:29:46,480 --> 00:29:50,600
I've got my vichyssoise,
cucumber flowers, cod roe.

583
00:29:50,600 --> 00:29:52,240
So many different elements.

584
00:29:52,240 --> 00:29:58,000
I have to start plating so I can
just make sure everything's balanced.

585
00:29:58,000 --> 00:30:03,480
I can remember what it looked like,
I'm just hoping I can replicate that.

586
00:30:03,480 --> 00:30:05,480
(APPLAUSE)

587
00:30:07,000 --> 00:30:08,760
MATT: Keep motoring.
You've got five minutes.

588
00:30:08,760 --> 00:30:10,920
What time?
Five minutes.

589
00:30:10,920 --> 00:30:13,840
So much vichyssoise is cooling down
in the ice bath.

590
00:30:13,840 --> 00:30:16,600
Now it's just a matter of getting
everything together and plating up.

591
00:30:16,600 --> 00:30:18,760
I feel like I'm in an OK spot

592
00:30:18,760 --> 00:30:22,600
but I'm starting to wonder whether
today is the day to take a risk.

593
00:30:25,360 --> 00:30:28,240
Cutting into the fish
is super, super nerve-racking.

594
00:30:28,240 --> 00:30:30,240
I've cut into the first one.

595
00:30:34,040 --> 00:30:35,600
ALI: Her other fish was over.

596
00:30:35,600 --> 00:30:38,960
Cutting into my first piece of fish
and seeing that it's over,

597
00:30:38,960 --> 00:30:42,280
I kind of already know that
my second one will be as well.

598
00:30:42,280 --> 00:30:44,440
I have to make the call now.

599
00:30:47,360 --> 00:30:50,240
It's run with this fish
that you know is a little bit over

600
00:30:50,240 --> 00:30:51,720
or play your pin.

601
00:30:53,960 --> 00:30:55,520
(CLUCKS TONGUE)

602
00:30:55,520 --> 00:30:57,840
There it is.
MINDY: Yeah, good on you, Haz.

603
00:30:57,840 --> 00:30:59,360
Good work, girl.

604
00:30:59,360 --> 00:31:01,760
I think a wise move.

605
00:31:01,760 --> 00:31:04,560
Seen your fish. Well done.
Ooh. (LAUGHS)

606
00:31:04,560 --> 00:31:06,920
I'll take the pin now.
(LAUGHTER)

607
00:31:11,640 --> 00:31:13,640
Alright, Harry,
this means you are safe.

608
00:31:13,640 --> 00:31:16,480
(APPLAUSE)
Head up to the gantry. Well done.

609
00:31:18,040 --> 00:31:19,600
Good call, Harry!

610
00:31:26,640 --> 00:31:28,280
Good work.

611
00:31:28,280 --> 00:31:32,040
That was our final pin
left in the competition

612
00:31:32,040 --> 00:31:34,120
and the three of you
have three minutes to go!

613
00:31:34,120 --> 00:31:35,920
Let's go!
(APPLAUSE)

614
00:31:35,920 --> 00:31:38,840
Let's go!
Come on, guys.
You can do this!

615
00:31:40,600 --> 00:31:42,480
SARAH: All I'm thinking is,

616
00:31:42,480 --> 00:31:46,400
"This pressure test of four people
has just dropped to three."

617
00:31:46,400 --> 00:31:48,160
It's not good odds.

618
00:31:48,160 --> 00:31:51,560
If my dish isn't perfect,
I could be going home.

619
00:31:51,560 --> 00:31:53,480
I'm really nervous.

620
00:31:55,200 --> 00:31:56,560
OK.

621
00:31:59,120 --> 00:32:02,080
JENN: I'm plating up. This is Alla's
beautiful plate of food.

622
00:32:02,080 --> 00:32:03,480
I need to do it justice.

623
00:32:03,480 --> 00:32:06,920
If this is being served at the Lake
House, it needs to look beautiful.

624
00:32:06,920 --> 00:32:10,480
My fish, it's beautiful,
it's perfectly cooked.

625
00:32:10,480 --> 00:32:15,120
This day, as strange as it sounds,
has been a magical day for me.

626
00:32:15,120 --> 00:32:17,160
MATT: Looks good, Jenn.
Thanks.

627
00:32:17,160 --> 00:32:20,760
This dish has helped me realise
the joy of cooking again

628
00:32:20,760 --> 00:32:24,200
and the joy of food and
the happiness food represents to me.

629
00:32:24,200 --> 00:32:25,880
ALI: Jenn, just take your time.

630
00:32:25,880 --> 00:32:28,600
I got this.
Yeah, you got it. You got it.

631
00:32:30,840 --> 00:32:33,000
I'm really happy
with the vichyssoise.

632
00:32:33,000 --> 00:32:35,440
The balance is right,
the flavours taste good.

633
00:32:35,440 --> 00:32:37,400
It's cucumber-forward.

634
00:32:37,400 --> 00:32:38,720
Go!

635
00:32:38,720 --> 00:32:41,720
I know I've managed to remember
everything on the plate

636
00:32:41,720 --> 00:32:44,240
down to the fresh dill
and dill pollen.

637
00:32:44,240 --> 00:32:46,240
They just need to make it
on the plate right now.

638
00:32:47,840 --> 00:32:49,640
Come on, Minoli, come on.

639
00:32:51,440 --> 00:32:52,920
JULIE: Do you just need
one bit of fish?

640
00:32:52,920 --> 00:32:54,360
Don't cut it if you don't need it.

641
00:32:55,400 --> 00:32:56,960
Buddy, get your plates out.

642
00:32:56,960 --> 00:32:59,480
MINOLI: I'm terrified right now.

643
00:32:59,480 --> 00:33:00,640
(HUFFS)

644
00:33:00,640 --> 00:33:03,000
It's dawned on me that
I could be going home.

645
00:33:03,000 --> 00:33:05,280
Great work, Minoli.

646
00:33:05,280 --> 00:33:08,160
Time's running out
and I have nothing on the plate.

647
00:33:08,160 --> 00:33:09,960
I don't even have my plates out.

648
00:33:09,960 --> 00:33:11,480
Is that enough, Minoli?

649
00:33:11,480 --> 00:33:13,560
Huh?
Have you got enough? Just go.

650
00:33:13,560 --> 00:33:17,960
Hurry up, you've only got
90 seconds! Come on!

651
00:33:17,960 --> 00:33:20,240
ALDO AND JULIE: Minoli!

652
00:33:20,240 --> 00:33:21,560
ALDO: Go, Sarah!

653
00:33:24,120 --> 00:33:26,840
Go, you can do this.
One thing after another.

654
00:33:27,880 --> 00:33:31,160
I just wanna get something
on to the plate right now.

655
00:33:31,160 --> 00:33:33,640
Where's my other jug?
BILLIE: Are they in the fridge?

656
00:33:33,640 --> 00:33:35,800
Come on, Minoli!
Come on, Minoli, come on!

657
00:33:38,080 --> 00:33:41,120
What?
Oh, my God.

658
00:33:41,120 --> 00:33:43,480
(DRAMATIC MUSIC)

659
00:33:46,680 --> 00:33:49,000
Plate it up, Minoli,
get it on the plate.

660
00:33:51,000 --> 00:33:53,680
What have I done? Oh!

661
00:33:53,680 --> 00:33:55,280
Don't worry.
Get it on the plate.

662
00:33:56,960 --> 00:34:00,760
I don't wanna do this
but 30 seconds...

663
00:34:00,760 --> 00:34:02,880
Come on, Min!

664
00:34:02,880 --> 00:34:04,520
Come on, guys, let's go!

665
00:34:05,760 --> 00:34:07,040
This is insane.

666
00:34:07,040 --> 00:34:09,760
Come on, Minoli.

667
00:34:09,760 --> 00:34:11,960
Good work.
Yes!

668
00:34:11,960 --> 00:34:14,360
Great job. She's bloody coming back.
Yeah.

669
00:34:17,240 --> 00:34:20,080
And here is the countdown!

670
00:34:20,080 --> 00:34:21,280
10!

671
00:34:21,280 --> 00:34:24,000
ALL: 9, 8...
Come on, guys!

672
00:34:24,000 --> 00:34:26,960
7, 6, 5,

673
00:34:26,960 --> 00:34:30,800
4, 3, 2, 1.

674
00:34:30,800 --> 00:34:33,120
That's it.
(CHEERING AND APPLAUSE)

675
00:34:37,520 --> 00:34:39,760
Oh, my God.

676
00:34:41,760 --> 00:34:43,680
Oh.

677
00:34:45,320 --> 00:34:47,560
MELANIE: So bloody proud of you,
Jenn.

678
00:34:47,560 --> 00:34:50,120
Me too.
(BOTH LAUGH)

679
00:34:52,800 --> 00:34:55,360
It's been such a great cook.

680
00:34:55,360 --> 00:34:57,440
I was in my zone, in my element

681
00:34:57,440 --> 00:35:00,520
and I'm just so happy
and so proud of myself.

682
00:35:00,520 --> 00:35:02,680
I think I've done Alla's dish
justice.

683
00:35:05,760 --> 00:35:08,080
That was so much harder
than I thought.

684
00:35:08,080 --> 00:35:10,280
I'm feeling really annoyed

685
00:35:10,280 --> 00:35:14,080
because I had my noodles
and I didn't get them on the plate.

686
00:35:14,080 --> 00:35:15,960
I didn't strain my oil.

687
00:35:15,960 --> 00:35:18,920
Um, I tasted it.
I tasted the vichyssoise.

688
00:35:18,920 --> 00:35:20,840
Like, I really liked that.

689
00:35:20,840 --> 00:35:23,200
And you know what, I don't know.
I don't...

690
00:35:23,200 --> 00:35:25,120
I can't believe I'm serving Alla
this food.

691
00:35:25,120 --> 00:35:26,720
(CRIES)

692
00:35:28,520 --> 00:35:33,960
As a Favourite, I feel like we have
an expectation to live up to.

693
00:35:33,960 --> 00:35:37,680
But no matter how many good cooks
you have in the kitchen,

694
00:35:37,680 --> 00:35:39,640
there's always gonna be bad ones.

695
00:35:40,880 --> 00:35:42,760
(SIGHS)

696
00:35:42,760 --> 00:35:47,760
And...I'm gonna let myself
feel the pain of having...

697
00:35:48,760 --> 00:35:52,880
..cooked the way I did today because
I think that's the only way to grow.

698
00:36:01,200 --> 00:36:04,400
VOICEOVER: Enjoy another taste of
MasterChef with full masterclasses,

699
00:36:04,400 --> 00:36:06,960
best bits
and delicious exclusives at:

700
00:36:12,120 --> 00:36:13,840
SARAH: Good luck, Jenn.

701
00:36:15,240 --> 00:36:16,360
Hello.

702
00:36:17,960 --> 00:36:19,760
Hi, Jenn.
Hello, hello.

703
00:36:19,760 --> 00:36:21,680
I come bearing gifts.
(LAUGHS)

704
00:36:21,680 --> 00:36:23,680
Love it.
Spectacular.

705
00:36:23,680 --> 00:36:24,960
Thank you.

706
00:36:26,120 --> 00:36:27,200
Jenn.

707
00:36:28,320 --> 00:36:30,560
You were quite emotional
at the end of the cook.

708
00:36:30,560 --> 00:36:33,400
It was a lot of, like, build-up
of emotions, obviously.

709
00:36:33,400 --> 00:36:35,440
Overwhelming happiness, though,
was what I felt

710
00:36:35,440 --> 00:36:39,400
because I felt like
I finally get it now.

711
00:36:39,400 --> 00:36:43,920
Like, cooking shouldn't be about
what the other person wants,

712
00:36:43,920 --> 00:36:48,560
it should be about what
I want the receiving end to get.

713
00:36:48,560 --> 00:36:53,160
The thing I saw with you when your
plates were up was unbridled joy.

714
00:36:53,160 --> 00:36:56,640
And when you get that
from the act of cooking,

715
00:36:56,640 --> 00:36:59,160
you know you've chosen
the right path.

716
00:36:59,160 --> 00:37:00,360
Cooking is for you.

717
00:37:00,360 --> 00:37:02,560
That's exactly how I felt.
(LAUGHS)

718
00:37:02,560 --> 00:37:04,880
Would you like to finish up
and then we'll taste.

719
00:37:04,880 --> 00:37:05,880
OK.

720
00:37:11,560 --> 00:37:12,760
Thank you so much, Jenn.

721
00:37:12,760 --> 00:37:14,360
Here's hoping that joy translates

722
00:37:14,360 --> 00:37:16,080
into the plates of food
in front of us.

723
00:37:16,080 --> 00:37:17,480
Thanks, Jenn.
Thanks, Jenn.

724
00:37:17,480 --> 00:37:19,040
Thank you, Jenny.
Thank you.

725
00:37:20,440 --> 00:37:22,320
OK.

726
00:37:23,720 --> 00:37:25,880
What do we think before we tuck in?

727
00:37:25,880 --> 00:37:27,520
The assembly looks good.

728
00:37:27,520 --> 00:37:30,320
The colour of the vichyssoise
looks good.

729
00:37:30,320 --> 00:37:32,320
The texture of the vichyssoise
looks good.

730
00:37:32,320 --> 00:37:34,520
It's not getting watery
around the edges.

731
00:37:34,520 --> 00:37:37,240
The plating's not quite dead-on
but that's alright.

732
00:37:37,240 --> 00:37:39,240
So far, so good.

733
00:37:55,200 --> 00:37:57,440
Alla, earlier, you said
that this dish

734
00:37:57,440 --> 00:38:00,520
really does come down to
accurate seasoning

735
00:38:00,520 --> 00:38:05,480
and it's really a dish of textures
and refreshment and refinement.

736
00:38:05,480 --> 00:38:07,440
I thought the seasoning
was fantastic,

737
00:38:07,440 --> 00:38:09,640
especially in the cucumber noodles.

738
00:38:09,640 --> 00:38:11,880
You can pick up that little lick
of the vinegar

739
00:38:11,880 --> 00:38:16,240
but it's really about the salt
and the crunch and that freshness.

740
00:38:16,240 --> 00:38:18,720
The fish, I think it's fantastic.

741
00:38:18,720 --> 00:38:20,840
The protein's just set.

742
00:38:20,840 --> 00:38:24,880
This is meant to be a summer dish
and it eats like a summer dish.

743
00:38:24,880 --> 00:38:27,160
She's got the crunch
in the pickled cucumber,

744
00:38:27,160 --> 00:38:28,680
she's got the crunch
in the linguine.

745
00:38:28,680 --> 00:38:31,840
The vichyssoise is
a nice balancing flavour.

746
00:38:31,840 --> 00:38:33,560
I think she's done a fantastic job.

747
00:38:33,560 --> 00:38:36,000
There was a touch more acidity
in your one, Alla.

748
00:38:36,000 --> 00:38:38,440
In the roll, I think.
It's so close but, you know,

749
00:38:38,440 --> 00:38:40,720
considering it's the first time
she's made it, though,

750
00:38:40,720 --> 00:38:42,560
I gotta say,
it's a pretty good effort.

751
00:38:42,560 --> 00:38:44,800
Very close to the way yours was.

752
00:38:47,400 --> 00:38:49,080
JENN: Good luck.
SARAH: Good luck, Minoli.

753
00:38:49,080 --> 00:38:51,960
MINOLI: The disappointment
right now,

754
00:38:51,960 --> 00:38:56,000
I'm serving this
to Alla Wolf-Tasker,

755
00:38:56,000 --> 00:38:58,360
is more than I can vocalise.

756
00:39:00,680 --> 00:39:04,480
I'm hoping that some of my flavours
are there but...

757
00:39:06,440 --> 00:39:09,520
..my hands are tied and I think
that's what's the hardest part.

758
00:39:13,800 --> 00:39:15,400
Thank you.

759
00:39:22,920 --> 00:39:24,840
Minoli...

760
00:39:28,480 --> 00:39:30,400
..how was the cook?

761
00:39:31,880 --> 00:39:34,480
I had such a fun day and...

762
00:39:34,480 --> 00:39:36,040
(GULPS AND SIGHS)

763
00:39:36,040 --> 00:39:40,120
I'm just really bummed that
I didn't get my noodles on the plate

764
00:39:40,120 --> 00:39:41,840
and my roe.

765
00:39:41,840 --> 00:39:45,840
It's like the last couple of minutes
really just disappointed.

766
00:39:50,120 --> 00:39:54,760
I think I was focusing too much
on the flavour of the vichyssoise

767
00:39:54,760 --> 00:39:59,520
because for me, that was, like,
the star of the show on your dish.

768
00:39:59,520 --> 00:40:03,720
But I'm hoping that at least some
of it is nice. (CHUCKLES WRYLY)

769
00:40:05,000 --> 00:40:11,000
Do not lose heart in these little
minor blips in your cooking journey

770
00:40:11,000 --> 00:40:13,840
because each one of them
strengthens who you are.

771
00:40:13,840 --> 00:40:16,760
No, I gave it everything
until the last second

772
00:40:16,760 --> 00:40:18,880
so I'm really happy that I...

773
00:40:18,880 --> 00:40:21,560
(SIGHS)
Like, I just didn't give up.

774
00:40:21,560 --> 00:40:23,600
It's not over yet.
We've still gotta try the dish.

775
00:40:23,600 --> 00:40:25,280
Do you wanna finish it?

776
00:40:25,280 --> 00:40:26,760
Sure thing.

777
00:40:33,120 --> 00:40:34,800
Thanks, Minoli.
ALLA: Thank you.

778
00:40:34,800 --> 00:40:36,160
Thanks.

779
00:40:59,320 --> 00:41:02,280
The vichyssoise itself,
really beautiful.

780
00:41:02,280 --> 00:41:06,040
It is bright, it's beautifully
seasoned, it's nicely balanced.

781
00:41:06,040 --> 00:41:08,640
Unfortunately, that's...
that's where it ends.

782
00:41:08,640 --> 00:41:12,880
She hasn't done herself
or your dish justice today.

783
00:41:12,880 --> 00:41:16,040
Dill oil, not strained,
no dill fronds,

784
00:41:16,040 --> 00:41:18,920
the fish is overcooked
and no noodles.

785
00:41:18,920 --> 00:41:20,840
Minoli's such a talented cook.

786
00:41:20,840 --> 00:41:24,120
I believe that she has the skills
to do this dish,

787
00:41:24,120 --> 00:41:26,560
it's clear
that she just ran out of time.

788
00:41:26,560 --> 00:41:30,640
Minoli just chronically overthought
every single element on the plate.

789
00:41:30,640 --> 00:41:32,400
I'm so sad for her

790
00:41:32,400 --> 00:41:35,560
because we know that she can produce
brilliant flavours

791
00:41:35,560 --> 00:41:37,680
and really wonderfully
complete dishes.

792
00:41:37,680 --> 00:41:39,800
But today was not her day.

793
00:41:39,800 --> 00:41:43,520
By this stage, I think
if you really want to be cooking,

794
00:41:43,520 --> 00:41:47,640
you do have to be able to flex
right and left and centre.

795
00:41:47,640 --> 00:41:50,640
Doesn't mean that everyone's going
to be good at every style of cooking

796
00:41:50,640 --> 00:41:53,360
but you can't just rely on
what is familiar.

797
00:41:53,360 --> 00:41:55,280
We'll just see where that lands her.

798
00:42:01,760 --> 00:42:03,200
Hey, Sarah.
Hello.

799
00:42:03,200 --> 00:42:04,440
Hello, Sarah.

800
00:42:04,440 --> 00:42:08,800
Looking at my plates, I...think that
I have replicated most of the dish

801
00:42:08,800 --> 00:42:12,280
but I've realised
I've left off dill fronds.

802
00:42:14,800 --> 00:42:21,120
And also, I didn't have enough time
to taste each element properly.

803
00:42:22,160 --> 00:42:25,520
I just don't know
if I've done enough today

804
00:42:25,520 --> 00:42:28,320
because the smallest thing
can send you home.

805
00:42:28,320 --> 00:42:30,640
Thanks, Sarah.
No worries.

806
00:42:35,480 --> 00:42:37,480
Alla, thoughts on the presentation?

807
00:42:37,480 --> 00:42:39,280
It's a little more precise,

808
00:42:39,280 --> 00:42:41,320
however, it's missing
the dill fronds

809
00:42:41,320 --> 00:42:45,440
and I'm just trying to work out
whether the vichyssoise is splitting

810
00:42:45,440 --> 00:42:47,200
or there's water somewhere.

811
00:43:05,800 --> 00:43:07,920
It's actually the vichyssoise
that is splitting out.

812
00:43:07,920 --> 00:43:12,240
Just tasting the liquid,
it tastes a little potatoey.

813
00:43:12,240 --> 00:43:13,240
MEL: Mmm.

814
00:43:13,240 --> 00:43:15,960
So I think it's just not been
quite cooked out enough.

815
00:43:15,960 --> 00:43:18,440
It's funny about the dill
'cause I miss the dill

816
00:43:18,440 --> 00:43:22,600
and that's a perfect example of...
a herb not just as a garnish

817
00:43:22,600 --> 00:43:24,480
but an integral part of the dish.

818
00:43:26,360 --> 00:43:32,920
For me, the butchery on the fish
within the roll was problematic.

819
00:43:32,920 --> 00:43:36,480
Because I got a huge chunk
of sinewy chewiness

820
00:43:36,480 --> 00:43:38,320
and it was extremely unpleasant.

821
00:43:39,400 --> 00:43:41,080
Mel, I gotta agree with the butchery

822
00:43:41,080 --> 00:43:43,400
of the fish
inside the rolled cucumber

823
00:43:43,400 --> 00:43:44,840
'cause I actually got a bone.
A bone?

824
00:43:44,840 --> 00:43:47,040
Oh.
Yeah.

825
00:43:55,880 --> 00:43:58,200
Mel, I gotta agree with the butchery
of the fish

826
00:43:58,200 --> 00:44:01,120
inside the rolled cucumber
'cause I actually got a bone.

827
00:44:01,120 --> 00:44:02,720
You got a bone?
ALLA: Ooh.

828
00:44:02,720 --> 00:44:05,560
Yeah. It's only tiny
but she's definitely there.

829
00:44:05,560 --> 00:44:10,720
The vichyssoise has split and it does
taste that little bit more potatoey.

830
00:44:10,720 --> 00:44:14,520
In saying that, I think
it's definitely a good dish.

831
00:44:14,520 --> 00:44:17,600
For the only element that was
left off to be the dill,

832
00:44:17,600 --> 00:44:19,320
I thought it was pretty impressive.

833
00:44:19,320 --> 00:44:20,640
Beautiful cucumber.

834
00:44:20,640 --> 00:44:25,120
The pickle on the cucumber roll,
the slices of fish, is beautiful

835
00:44:25,120 --> 00:44:28,320
although, much small than your roll.

836
00:44:28,320 --> 00:44:33,200
But I think she's done very well
and it's nicely, precisely plated.

837
00:44:33,200 --> 00:44:36,960
The fish is just a fraction over,
just a fraction over

838
00:44:36,960 --> 00:44:38,760
but not enough to ruin it.

839
00:44:46,960 --> 00:44:49,840
Alla, thank you so much for today

840
00:44:49,840 --> 00:44:52,640
and to push these guys
to the very top of their game.

841
00:44:52,640 --> 00:44:54,240
(APPLAUSE)

842
00:44:57,720 --> 00:45:02,560
I can't think of anyone in life
who has been successful at something

843
00:45:02,560 --> 00:45:06,080
who hasn't had disappointments
and disruptions.

844
00:45:06,080 --> 00:45:08,320
And as long as you keep learning,

845
00:45:08,320 --> 00:45:10,800
give it lots of love,
give it lots of attention,

846
00:45:10,800 --> 00:45:14,960
don't forget about the people around
you, they're really important.

847
00:45:14,960 --> 00:45:18,160
But good on you, everyone,
for giving it all you've got.

848
00:45:20,600 --> 00:45:23,680
OK, Harry, when you played
your immunity pin,

849
00:45:23,680 --> 00:45:26,400
that left us with three cooks
fighting for their place

850
00:45:26,400 --> 00:45:27,400
in this competition.

851
00:45:29,360 --> 00:45:30,720
Jenn,

852
00:45:30,720 --> 00:45:33,800
you said you felt joy
when you cooked this dish

853
00:45:33,800 --> 00:45:36,800
and we tasted that joy on the plate.

854
00:45:36,800 --> 00:45:40,000
Yours was a commendable
representation of Alla's dish

855
00:45:40,000 --> 00:45:41,920
so well done, you are safe.

856
00:45:41,920 --> 00:45:44,280
Thank you.
(APPLAUSE)

857
00:45:47,800 --> 00:45:49,360
Sarah.

858
00:45:49,360 --> 00:45:55,320
Overall, it was a solid effort
but we missed the dill on the plate.

859
00:45:55,320 --> 00:45:58,640
Your vichyssoise was slightly watery

860
00:45:58,640 --> 00:46:00,800
and Andy's fish had a bone in it.

861
00:46:02,600 --> 00:46:06,600
Minoli, your vichyssoise
was well balanced.

862
00:46:06,600 --> 00:46:08,200
But unfortunately,

863
00:46:08,200 --> 00:46:11,200
everything else on the plate suffered
from your running out of time.

864
00:46:12,560 --> 00:46:15,760
Your fish was overcooked,
there were missing elements

865
00:46:15,760 --> 00:46:18,640
and your dill oil was
unfortunately, a puree.

866
00:46:21,680 --> 00:46:23,920
And that's why, Minoli,

867
00:46:23,920 --> 00:46:25,760
I'm so sorry but you're going home.

868
00:46:28,800 --> 00:46:30,360
MINOLI: (SIGHS) Um...

869
00:46:32,280 --> 00:46:34,320
..it was a joy cooking for you,
Alla.

870
00:46:34,320 --> 00:46:37,600
But you're right, there are
so many disappointments in life

871
00:46:37,600 --> 00:46:40,240
and all I can say is just

872
00:46:40,240 --> 00:46:43,600
give it everything that you have
in every single cook.

873
00:46:46,360 --> 00:46:49,960
But yeah, I'm just gonna sit in this
for a little bit

874
00:46:49,960 --> 00:46:52,200
and just learn from it and...

875
00:46:52,200 --> 00:46:55,640
..I'm REALLY grateful
for the opportunity so thank you.

876
00:46:55,640 --> 00:46:58,240
ANDY: Well, Minoli,
we cannot tell you

877
00:46:58,240 --> 00:47:00,560
how much we absolutely love
your food.

878
00:47:01,640 --> 00:47:04,560
There are very few cooks
that have walked through those doors

879
00:47:04,560 --> 00:47:07,920
that can create flavour
the way that you do.

880
00:47:07,920 --> 00:47:12,200
You've brought us so many dishes
over the past two years

881
00:47:12,200 --> 00:47:14,480
that have just made us happy.

882
00:47:14,480 --> 00:47:18,160
And you yourself,
you're an absolute ray of sunshine.

883
00:47:19,200 --> 00:47:22,520
It's not gonna be long before us
three - or even maybe us four -

884
00:47:22,520 --> 00:47:25,520
will sit down in your
very successful restaurant

885
00:47:25,520 --> 00:47:28,440
and eat your tasty food once again.

886
00:47:28,440 --> 00:47:31,280
But, unfortunately,
it's time to say goodbye.

887
00:47:31,280 --> 00:47:32,640
Well done, Sarah.

888
00:47:36,120 --> 00:47:37,360
Come on.

889
00:47:37,360 --> 00:47:39,400
This year,
I came back wanting to win.

890
00:47:44,560 --> 00:47:49,080
But you can't always cook
an amazing dish every single day.

891
00:47:50,080 --> 00:47:52,120
(LAUGHS)

892
00:47:52,120 --> 00:47:53,920
I'm so happy that...

893
00:47:55,240 --> 00:47:57,760
..I've gotten so much
out of the comp this season.

894
00:47:57,760 --> 00:47:59,640
(APPLAUSE)

895
00:47:59,640 --> 00:48:02,840
Give it up for Minoli, everybody!

896
00:48:02,840 --> 00:48:04,320
(CHEERING AND APPLAUSE)

897
00:48:04,320 --> 00:48:05,520
Because I feel like I'm ready.

898
00:48:05,520 --> 00:48:08,920
I've got the conviction and the guts
and the grit

899
00:48:08,920 --> 00:48:10,800
to go out and now take on the world.

900
00:48:14,320 --> 00:48:17,520
VOICEOVER: Tomorrow night
on MasterChef Australia -

901
00:48:17,520 --> 00:48:19,320
love is in the air.

902
00:48:19,320 --> 00:48:22,240
We want the perfect
date night meal.

903
00:48:22,240 --> 00:48:26,000
Oooooh.
(LAUGHTER)

904
00:48:26,000 --> 00:48:28,800
But they'll need
to deliver

905
00:48:28,800 --> 00:48:31,040
on a massive team
challenge...

906
00:48:31,040 --> 00:48:32,640
Hustle, hustle, hustle!

907
00:48:32,640 --> 00:48:34,840
..to avoid
elimination.

908
00:48:36,280 --> 00:48:39,720
Captions by Red Bee Media