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2026.Season 18 Episode 43 - Elimination Challenge: Ingredient Choice
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00:11Let's go guys. Let's have some fun guys. Let's go
00:29Good morning everyone. Good morning. Knockout week has been a wild ride
00:37There were three who managed to cook top dishes all week and they've earned a very comfy spot up there
00:42on the gantry
00:45There's no doubt that knockout week has been tough and while you may be in black aprons
00:51You are our top ten and you all have what it takes to stay in this competition, but
00:57You're gonna need to fight harder than you fought all week because today one of you is going home
01:07All right, who's ready to find out what we've got in store for you today. Yeah
01:13Okay, ready with the quash in three two one
01:24Kidding me
01:26That's right. We don't have anything for you yet. We have to do invisible cooking
01:31There's nothing so do we not have to cook is this black apron bake like what are we doing now?
01:40Today the ingredients you'll be cooking with will be hand-picked
01:46While your mates up on the gantry
01:48Get out of town
01:51Wow
01:53What a challenge I am so curious to see what these guys are gonna come up with I think we
02:00became so close
02:01We're all kind of rooting for each other even though it is a competition
02:05So I'm kind of hoping they're gonna be kind today
02:09You three will be heading to a local coal store to choose one ingredient each
02:15Choose carefully
02:17Because they will be our hero ingredients for today's challenge
02:22That's so fun got you guys. Are you ready for a little shopping trip? Yeah off you go to cause
02:32I'm excited to see what ingredients they're gonna pick for you me too
02:42This is so fun
02:44It's pretty fun being outside the kitchen in Coles it's like a little excursion
02:49This is like master chef pantry like on steroids
02:54I'm gonna choose a really good ingredient and that no one's going home on my ingredient
02:57I'm gonna make sure of that
02:58I spot the leeks they are super versatile they're in season at the moment so like they're already so delicious
03:06You don't need to do that much to them
03:07Or you can do heaps to them and be really creative and show how far you can push yourself in
03:11the kitchen
03:14Hello, do you need a hand at all?
03:16Yeah, I'm just looking for something that's like really versatile delicious as well, but you can use in both an
03:21eastern and western setting
03:22Okay, um, I recommend the 100% Aussie beef short ribs. They're great value and they have no added hormones
03:29in them
03:30I think we've got a winner. Yeah, I think so
03:34I
03:35Don't want to see anyone go home on my ingredient, so I'm kind of leaning towards the seafood
03:42I feel like everyone that's cooking today loves seafood and I reckon mussels because they're a really quick cook and
03:49they have so much flavor
03:55Zed Park
03:58Come on in
04:02We've been waiting with so much anticipation
04:06Oh, look at them at the front
04:09So tell us how was the shopping trip? It was excellent. We saw Curtis Stone
04:16Saw Pat's ice cream on the show. I saw Hannah's pie as well. You sound like you had fun
04:23It's time to reveal our three hero ingredients
04:30Aaron, why don't you show us what you bought? I brought short ribs
04:38Annabelle, what have you chosen? I have chosen
04:43Link
04:45Did you guess it?
04:47Damn it
04:47I guessed
04:49And finally Vinny, what did you choose?
04:52I chose mussels
05:01You must pick one of these three ingredients that your fellow contestants have chosen for you
05:06You can cook anything you like, but you must hero the ingredient you choose in your dish
05:13The least impressive dish will send its maker home
05:17We're giving you 75 minutes and full access to the pantry and garden
05:24Your time starts now
05:28Wooo
05:29I love this
05:39Short ribs, leeks, mussels
05:43It's that's not too bad. I think this is actually they're being pretty nice
05:48Short ribs are really popping out to me
05:50But then I've been having a little play around with like a seafood-y pasta thing
05:54So maybe I should go with the mussels
06:02Oh boy, I'm not sure about this one
06:07Looking at all these ingredients and I'm not really getting a whole lot of inspiration at the moment from any
06:12of them
06:14Yeah, not a great scenario
06:17Okay
06:18Come on Nanda
06:20Yeah Leona
06:22Yeah Kasper
06:28Today's elimination is unusual because not only have the safe contestants chosen the ingredients
06:34But we've asked them to hero the ingredient that they choose
06:38And it's a lot harder than people think
06:40Definitely
06:41For me heroing means the dish can't live without it
06:46It can be difficult to hero an ingredient
06:50Especially something like leeks
06:52I think the thing that's going to make a difference today in terms of actually achieving what you've just said
06:58is having clarity right from the get-go
07:01They're coming to the position where they cannot play set now in the top ten we don't want to be
07:05busy with the obvious we want some exciting dishes
07:11Today i've chosen aaron's uh short ribs for me this is a bit of an easy decision i think
07:18Leaks of mussels nothing was really streaming out to me in terms of something i love to cook with short
07:23rib i love cooking with at home
07:25So today i'm going to do a musselmung with short rib and i'm going to serve it with some potato
07:30mash on the bottom
07:31In terms of heroing ingredients it's going to be one that should be pretty easy to hero it's quite hard
07:36to have a meal with short rib where it's not the main ingredient
07:41A musselmung it's it's honestly just my favorite curry
07:44And it's something that the judges probably haven't seen from me before thai cuisine you want the short rib to
07:49be full of flavor
07:50And you want it to be tender and juicy and delicious i want to add in some some banging spices
07:59It has chili but because of the coconut and the palm sugar it has this nice sweetness and acidity
08:05That cuts through the chili and you get this gentle heat in the back of your throat it's just so
08:10delicious
08:16I'm trying not to let myself get overwhelmed but nothing's really singing to me i'm looking at beef ribs
08:26But then 75 minutes isn't a long time then i turn my attention to the mussels i've cooked mussels quite
08:34a lot
08:34But again i like them done really simply and my last resort are the leeks
08:39Last choice absolutely last choice
08:42But maybe i can do something creatively with the leeks
08:46All right let's go
08:48I'm very surprised that i'm landing on leeks but i feel like i've got an idea but it's not fully
08:55formed
08:57I'm going to do a tofu cream with leeks and some scallops
09:03It's kind of a big swing in terms of flavor combinations
09:06I feel like i am confident now that i've set my mind on leeks
09:13That didn't sound convincing
09:15It is a very conceptual dish and i'm a little bit nervous that if this doesn't land
09:21I could be going home i'm most worried about just balancing all the flavors i've really got to execute and
09:26hero the leak
09:30I've chosen to make a beef rendum out of the short ribs and i'm going to do a roti jala
09:34on the side
09:35And it's a really good challenge and they got us three wonderful ingredients
09:38I'm going to try my best to focus on making sure that the short ribs shine
09:42I know there's a lot of different um beef rendums but i learnt my one from my malaysian
09:46Friend's mum and she likes it with to be really spicy and a little bit sour as well
09:53I'm going to focus on flavor bombing um and what better to do than a curry so
09:58I'm going to flavor bond them and even though i'm going home and i don't want to go home
10:04Feeling pretty good i chose the leeks from annabelle today um i really love working with leeks
10:10I'll be making a chard leek agnolotti with a leek veluté some pickled grapes uh roasted hazelnuts
10:17and some crispy leeks as well i'm trying to block the apron color out today just cook a good dish
10:22i cook my best when i have a really clear image and just go for it so that's what i'm
10:25planning on
10:25doing today i'm feeling pretty good today i actually have been looking to cook with muscle
10:45for a while now i feel like for the past few cooks i've been leaning into my heritage
10:51so today i'm going to lean into my travels and i actually love fusion
10:59so i'm really excited by this dish
11:03aliona hi muscles beautiful muscles yes what are these muscles making some steamed muscles
11:10so i'm going to do japanese dashi broth with some combo bonito um i'm going to put some
11:16shallots fennel throughout it then finish it with anchovy lemon pan grittato and i'm going to do
11:23some russian buns to soak up the sort of flavors with it and hold on hold on french japanese broth
11:33with a russian bun and an italian sprinkle ah well i mean yeah a little bit of fusion there that's
11:40a lot
11:41of flavors i mean you're talking around the world now do you think we will miss the muscles okay i
11:48see
11:48what you're saying to be essential to your dish yes good luck i am freaking out right now it's an
11:56elimination date if the muscles are going to get lost i'm going to go home
12:13after the judges visit i'm kind of rethinking about all of the flavors i'm trying to put into this dish
12:21sometimes fusion can lead to confusion so i'm just going with all the japanese flavors
12:30last year me and my best friend we went to japan
12:33japan and it's been one of the most inspiring experiences for me and i've always wanted to push
12:41myself to experiment with these flavors a little bit more
12:48so today i'm going to tap into this and try to get some umami flavors into mussels
12:55while still making mussels the hero of my dish
13:04today i've chosen vinnie's mussels i've got this italian seafood pasta i've been practicing
13:09so that would be a good way to hero these mussels i'm going to make a muscle pasta with uh
13:14anchovy
13:15and tomato butter that i'm going to start with pretty soon and i'm hoping to serve it with a little
13:19bit of an italian style chili oil believe it or not i actually haven't cooked mussels that often i've
13:25been practicing a little bit with them but um yeah it's only in recent years that i've even
13:30really enjoyed eating them that much i never really liked mussels until i went to italy and
13:36had a really beautiful plate of mussels there and i was like oh these are really yummy
13:41hannah are you making pasta yes make me proud that's it and i'm using anchovies for you my favorite
13:48um cooking pasta i haven't done it in the kitchen yet so hopefully i can pull off a really beautiful
13:53pasta dish but i i do cook pasta at home quite a lot so hopefully that gives me um an
13:57edge up today
13:58i think when making italian food and having these mussels it's sort of taking me back to my little
14:04holiday in italy with my mom so yeah that's a nice fun memory to have while i'm cooking today
14:12i've come in here with an attitude of like i'm gonna have fun and i'm gonna try new things i
14:17haven't
14:17done which you know it might be a bit silly wearing a black apron but also i do want to
14:21push myself
14:22as i'm not super familiar with mussels i'm trying to work within the knowledge that i have and try
14:27and make that dish as muscle for it as i can
14:31i've gone with vinnie's mussels and i'm gonna do tom yum mussels
14:35oh casper that smells good nice tom yum is a thai soup that's sweet and sour a little bit of
14:43spice
14:43as well and i think those flavors of tom yum go really well with mussels hey casper
14:49how are you guys going i'm gonna be doing uh tom yum mussels oh nice just spend my time
14:54making this sauce like as good as possible will there be any of the muscle liquor that goes into
15:01the sauce no so what i'm gonna do is i'm gonna steam the mussels and then i'm gonna make the
15:06tom yum
15:06almost separate on the side almost like a finishing sauce to the mussels just remember
15:10we're looking for the hero to be the mussels today
15:16still a little bit to think about with this dish yeah of course
15:18yeah good luck thank you good luck casper i'm feeling pretty confident in my dear
15:23but i really need to make sure that this dish is like unapologetically mussel flavored
15:28i'm starting to think in my mind how i can put mussels into the other components like the rice
15:35and maybe even the broth itself i've got to think about what i want to do show us what you've
15:42got 28
15:43minutes to go
15:54i have got my leeks on the go which are almost done so they're going to be really caramelized and
15:59soft today i'm cooking a lot of unusual flavor combinations a very weird dish in a way i've got
16:09a silken tofu and miso cream the pan roasted leeks are going to be sitting on top of that and
16:16they
16:16should be really soft sweet and buttery on top of that i'm going to have seared scallops which are
16:23just going to add a really nice texture a slight bite but also sweetness that's really going to
16:28complement the leeks i've also decided it kind of needs a fat element so that's where the gotcha jang
16:34butter glaze is going to come in some crispy leeks which are going to add a textural element and
16:42some yuzu pickled apple there's a lot of components and the key is going to be how am i going
16:51to balance
16:51all these out i've really got to taste taste taste it is very important that i hero the leak that's
16:58the
16:58most important thing today what are you serving with the uh the curry luke uh i was going to do
17:03a
17:04pom puree and then a roti okay i'm going to run i've got my muscle mom with short rib in
17:11the pressure
17:11cooker going they're going to need to cook until pretty much the last minute luke luke how are you
17:16hey good thanks what are you making i'm going to do a muscle my thai curry normally i'd put potatoes
17:21in
17:21the muscle and cook it for a long time oh yeah but because it's going in the pressure cooker if
17:25i put
17:25potatoes in it it'll just muddy down the whole thing they'll just go to mush and i'll lose all the
17:29flavors i'm going to serve it on top of a pom puree is the plan i'm just wondering if doing
17:36a french
17:37style pom puree with a curry makes sense you know is pom puree going to be better than rice in
17:43this
17:43situation in my mind that would taste delicious i hope that translates to the plate okay all the best
17:53i'm now saying to second guess is this really the right way to do it
17:58let me think of the richness of the pom puree as well okay on an elimination day
18:04do i want to be doing something that isn't exactly traditional i think my trick would be i'll make
18:10some rice and just put it on the stove and then hopefully once i can taste the pom puree and
18:15see
18:15how it goes then i can decide which one i'd like to use is the mashed potato crazy like with
18:22a curry
18:23think about what you want to eat
18:28so i'm just working on the base for my tom yum yeah i think it's all coming along pretty well
18:33i had a really good chat with the judges actually just like make sure that i've like got that muscle
18:37flavor really in there so i'm thinking is there other ways that i can pack that flavor in
18:44i just put my rice on if i put some muscles that i've got into my rice um and hopefully
18:50all the
18:50flavor from the muscles will come out while that cooks so i'm trying to get like maximum muscle flavor
18:55in there i've decided to add pippies to the tom yum base
19:03by adding pippies rather than the muscles i should have a more complex base for this sauce that still
19:10is muscle flavored but just might be a bit more unique
19:21does he put clams in there
19:27it's just distracting from the muscles
19:30oh a lot
19:38god i hope this rice thing works now
19:51leave nothing in the tank 15 minutes to go
19:57cheers guys so fast pretty stressed because i've got a lot to do for my muscle pasta i'm going to
20:03roll
20:03my pasta soon and get that um sitting and then i'm going to work on my hangratado and then i'm
20:09going
20:09to get onto my sauce okay i have made pasta at home quite a lot but never in 75 minutes
20:16i'm feeling
20:17a little bit rushed now come on hannah starting to feel stressed because my pasta needs a minute to rest
20:22but then it also needs to be cooked and then i've got to balance out my sauce and cook my
20:25muscles and
20:26make sure they're perfect so i've got to go clean my muscles muscle cleaning is it's a very tedious task
20:33it tastes so long i am feeling a little bit like time's just running down just way too fast
20:42i do have to motor because i am not ready to go home yet we've got honey's dough that's good
20:47nice hannah okay come on guys come on feeling all right about the roti dala i dipped it into the
20:55rendang sauce as well it goes really well so yeah i'm trying to balance out the sauces at the moment
21:00and
21:00get a few more bits of roti dala done come on him that's the way i'm trying to cook the
21:05beef
21:05rendang the way that i know and learn from my friend's mom spicy with a little bit of sourness
21:10to it so i'm trying to like balance out everything what she usually does let's go pat let's motor
21:15i'm in a pretty good space um i just need to finish this sauce get these pastas on with about
21:22five minutes to go which is very close so yeah just want to make sure i get enough leak flavor
21:27into
21:27everything as well elena smells awesome thanks really great now i'm just focusing on my japanese
21:37broth i need to make sure it's delicious umami but it's also quite delicate and clean that really heroes
21:45the muscles yes nice okay muscles are in it smells so good oh my gosh this muscle broth is gold
21:59oh look at the buns i take my buns out of the oven valiona they look really good beautiful even
22:06though
22:06these buns are russian buns uh they do remind me a little bit of this milky japanese buns
22:15it's a black apron day and i hope my muscle dish is going to be able to save me
22:22wow
22:25come on guys brush is going well it should be finishing up in a few minutes i'm also going to
22:32blend up some of the pippies the tom yum broth the pan is heating up for the muscles and that's
22:37a
22:37pretty quick cook too so yeah i'm feeling pretty good oh beer to cook the muscles i'm first going to
22:43steam them in some beer i think like beer is like a great accompaniment with thai food so i'm like
22:48why
22:48not just steam it with a bit of beer and then once the muscles have steamed open in the beer
22:56i'm going
22:56to add in my tom yum base give that a really quick toss in the wok nice caspar throw in
23:01some fresh herbs
23:02a bit of galangal some coriander some chili some makrut lime leaf smells awesome caspar i'm really
23:09happy with the flavor of my tom yum it's got that really nice balance of sweet salty just needs a
23:14little bit of lime in there to bring up the sour pretty good by adding the muscles into the rice
23:20and
23:20blending up some pippies into the tom yum sauce i think i've really managed to like boost the muscle
23:25flavor i think it's a pretty smart move so hopefully the judges like it pick up the pace
23:31everyone you have 10 minutes to go come on guys let's go luke i'm going all right i definitely wish
23:41there was a bit more time i've got one rosie almost done i'm going to pop my pressure cooker with
23:45musselmunk in a couple of minutes at this time in the cook with the time left on the clock i'm
23:50decided that i don't even want to put rice in the dish because i know how well this curry is
23:55going
23:55to work with the mashed potatoes so i've scrapped the rice focusing and going all money in on the
24:00mashed potatoes and i'm hoping that they can be delicious don't to be too rich that it's just rich
24:05on rich i want it to just be a solid blank canvas of the dish that soaks up the flavors
24:10of the curry
24:10well but doesn't overpower your power yeah nice lucky i take off the lid and the meat is looking tender
24:18and juicy and delicious how do you feel lukey the flavor's good yeah i like the flavor yeah my biggest
24:25worry with this dish is how well this curry is going to work with the mashed potatoes
24:29i just hope i did it justice nice lukey come on finesse finesse yeah
24:36yum petro that looks sick i have gotten most of my elements done my leaks and scallops cooking my
24:44scallops i cut into one and i eat it and i think these are cooked really nicely taste taste taste
24:50it's
24:51the moment of truth it's the time to make sure the balance is right put everything together and give
24:58my dish a taste let's go petro need some tweaks it's not what i thought it was going to be
25:08i'm starting to get a little bit concerned there's not much time left
25:25i'm feeling like time's getting the better of me and i'm running out of it i'm definitely going
25:30through the list in my head right now and i'm starting to feel stressed because my pasta needs
25:34to be cooked and i know i need time to refine and finish my sauce a little salty something is
25:40missing
25:40from this sauce and i'm like what what is this missing my brain's just like not working as fast
25:44as it needs to right now i think i need a little bit of sugar for my sauce a little
25:48bit of acid
25:49go hannah let's go i'm cooking my muscles and i'm trying to work as fast as i possibly can to
25:55try
25:55and get these muscles out onto the plate so as soon as they open up i'm getting them straight out
25:59of
25:59the pan go hannah come on guys okay one minute left
26:09this dish isn't where it should be i've really learned to trust my palate and my gut
26:15the gotcha jang just isn't making sense here it's going to be too powerful for this subtle dish
26:21um gotcha jang's gone gotcha jang has to go and i'll just replace it with the miso
26:27i put all my ingredients back together for my second spoonful
26:33it is popping now now i need to plate it ten seconds to go nine eight seven six five four
26:46three two one
26:50that's it everybody well done
26:56that's brilliant okay i got it nice how you doing oh that was
27:15i'm so happy that i listened to the judges today and i didn't over complicate it with different
27:23flavors different cuisines hello judges and i'm really hoping to show the judges that i can
27:31really hero the ingredient and boost it with just japanese flavors
27:47hey aliona hello judges hello i made mussels with japanese dashi broth and some russian buns
27:58thanks thanks aliona thank you so much thank you so much look at that huh wow
28:26this is so tasty the first thing that you get when you taste it is a bunch of the kombu
28:33and the katsubushi or the bonito flakes
28:35and then i'm like oh no muscle juice and then just at the back of the palate bang like you
28:42get that
28:42really that beautiful fragrance of the muscle and i think that's what this dish was going to like live
28:47or die of and for me i think she got absolutely spot on it is such a clean dish it
28:56has so much clarity
28:57that broth that broth has sweetness and this beautiful kind of brininess you know it tastes
29:03like where the muscles are from i'm almost imagining seaweed because she's used those japanese ingredients
29:09at the base for that extra umami and it's not just featuring the muscle it's showcasing it in the best
29:16possible light i wouldn't change a thing i agree i love the crunch of the apples the shallots the way
29:22season the best myself so far
29:31today i've trusted all my instincts and my palate and i've got no regrets about what i've played it up
29:37petro hello how's it going how are you petro petro and i've tried my best to hero leaks
29:48petro what'd you make i made leeks and scallops
29:54i have a silken tofu and miso cream with pan roasted leeks pan fried scallops some crispy leeks
30:06and a leek top boil nice how was it cook for you as soon as i set my mind on
30:15leeks i'm like okay just
30:16gotta do the best i can and remember to have fun with it do you feel like you're kind of
30:21cracking the
30:21code of what how petro can produce amazing food i think so i think in the last couple of weeks
30:27i've
30:27actually surprised myself with the food that i've put up um and that's kind of giving me belief that
30:34i can step into the kitchen and cook good food even if i'm cooking things i've never really cooked with
30:40before and i feel like i'm becoming more comfortable cooking here and that's kind of what pushes me along
30:46and makes me happy as well to be honest all right thanks petro thanks guys thanks petro wow look at
30:55that i think it looks lovely there's sort of a nice lightness of touch with the way he's garnished it
31:23amazing someone's happy it's amazing firstly super well presented the breast licks the simplicity
31:32all the layers demonstrate the change of temperature just at the right level and it's absolutely all the
31:39fibers coming out is nice and soft it's just the most the most delicious lick it's like satin yeah yeah
31:45it's
31:46just fantastic it's just great great balance it's a chef in the making that's it simple of that the
31:52flavor of the dish in general is beautiful i think it's really subtle i love his attitude i think he's
31:58got this wonderful earnestness about him that is just going to have him continue to improve and i don't
32:05think we've seen the best of him yet look at the spoon marks that i've made in that as you've
32:08been
32:09talking i love it i really really really love this dish um i love that tofu miso cream at the
32:16bottom
32:16and then those little strands of leek on top i think they add texture they add intrigue and i thought
32:21the scallops were lovely and sweet as well i think he's done a ripper job i really love the combination
32:27of the fried leek and that almost confid caramelized leek there is that there is a mouthful in there
32:34that i'm just going man he is like the one to beat
32:43worried that i didn't have enough time to finesse
32:49however everything i wanted is on the plate so hopefully this dish is enough to keep me in this
33:03competition
33:03anna what is the name of your dish mussel pasta with a mussel and tomato sauce to go alongside that
33:12i've
33:12got a pan grittardo and an italian chili oil anna what did you learn about yourself in this
33:21competition this place makes you resilient you have to be resilient it's a mental game it's physical
33:28it's non-stop i wake up and i think about food i go to sleep dreaming about food sometimes in
33:34my dreams
33:34like i wake up and i'm like i think i was plating up a dish like yeah so it's definitely
33:40taught me
33:41how far i can push myself and i've gained so much knowledge and that's like really exciting as well
34:15thank you
34:17has delivered some amazing spaghetti all perfectly done nice and chewy i love the oil equally
34:28and then we have the muscles sadly they're not clean enough so in fact the beers are still there
34:37also there's inconsistencies on the on the cooking of the muscles some are cooked some are not
34:41that is my concern i really feel for hannah because she works so hard on this you can tell
34:49she put a lot of thought into it i think the sauce is quite tasty but i'm just wondering if
34:56it really
34:56does hero the muscle i think the pasta is the hero in this i didn't have any beards on my
35:05uh muscles one was uh well cooked and the other one was almost completely raw yeah we've got
35:13undercooked muscles which is not a great thing when you have to hero that ingredient you really want to
35:19like dial that like and absolutely now i'm really worried for hannah and it it burns me because she's
35:25been so lovely to see her just continue to evolve you know and really take on that challenge of
35:32learning more and being super resilient that could all end with this plate of food
35:43the judges they're not sold on the pom puree curry combo but as i'm looking at my dish the musk
35:49mung
35:49with the mash to me makes sense it's hero in the short rib it's something that the judges probably
35:54haven't seen from me before thai cuisine i just hope i did it justice hello oh wow look at that
36:07and what is the name of your dish please i've done a short rib massamang
36:14with a pom puree and a spring onion roti thanks luke thanks guys good luck thank you
36:24let's dig in
36:43clearly you can see he had the mission he ran to the pantry you can see in his eyes this
36:48is what i'm
36:48going to do and that's what i'm going to stick with so the beef is superbly cooked nice and gelatinous
36:55it's very tasty very well seasoned the right amount of spice pom puree i can see his point i love
37:00it
37:00it's absolutely fantastic i think it's it's quite tasty thing that i like about it is that it does take
37:08that kind of vaguely french braise style meat and add massaman flavors to it
37:14i really like it i actually really like it he's definitely pulled it off enough
37:20it's really tasty i think the short ribs done well the sauce is seasoned really well got lovely amount
37:27of heat i like the texture and i actually thought that the way he treated the potatoes
37:34which was the thing that i was most worried about but i think as he hit it with so much
37:38acidity it
37:39actually melds it with the muscle mine quite quite well um he's managed to pull it off yeah i'm really
37:46glad that we can walk out there and say you did a good job oh yeah hey pat hi pat
37:53hello judges what'd you
37:55make charred leek agnolotti with a leek veluté some pickled grapes hazelnuts and some crispy legs too
38:04pat came up with something which is a delight the sauce which is absolutely delicious very creamy
38:10the agnolotti's stuffing which is just perfect and that little touch of uh of grapes great job fantastic
38:18very very tasty dish definitely heroes the leeks that classic combination
38:23of leeks and hazelnuts is still one of my all-time favorites and he's nailed that i love it hi
38:29emily
38:30what's your dish beef shortbread brandang um and then i'm serving it with some roti jala on the side
38:37i'm really impressed with this dish the meat's very well cooked um it's tender but still has a really
38:43nice bite to it the rumpa that she's she's blended up it's just so malaysian i i love it and
38:50i think
38:50she's done a great job on the roti jala it's like separate like i can unfold the quarter that she's
38:55folded up she's done a really good job yeah feeling pretty good about my dish tastes like a tom yum
39:05and
39:05i think it tastes pretty muscly too so hopefully it'll really impress the judges
39:12i'm definitely not ready to go home yet
39:17casper what have you made
39:19i've done muscles tom yum style and then muscle scented rice on the side
39:23so to really pack in that sort of muscle like mollusky flavor i went and grabbed the pippies and
39:29i boiled the pippies in my tom yum like sauce and then took some of the flesh out and blended
39:35that
39:35through the sauce if you were going to bolster the sauce with more of a shellfish flavor why not use
39:45muscle and leave no doubt in our minds that what we're tasting is not just a generic mollusk flavor
39:54but definitely the muscle in my mind they're like similar enough and i like wanted to guess variety in
40:04the flavor does that make you worried now yeah a little bit more than i was previously for sure yeah
40:22does that make you worried now yeah a little bit more than i was previously for sure
40:28but at the end of the day i was like pretty proud of this dish like i think it tastes
40:32quite nice
40:34when i was tasting it to me it still tasted like that muscle flavor all right casper we're going
40:40to taste your dish now awesome thank you thanks man thanks casper thank you
41:05i think for me this is the most uh tasty um asian moule marinier oh yeah it's just absolutely phenomenal
41:14what i like the most is the fact that he has not over reduced the sauce so it's liquid enough
41:20there's a bit of acidity and all this fragrance behind that i thought that broth was stunning
41:26it was really delicious beautifully seasoned perfect balance of all those aromats and um
41:34it is very full of mollusk flavor but where is it coming from is my question yeah
41:40are we heroing mollusks or are we heroing muscles honestly i i just don't get putting the pippies in
41:48there because he's just flirting with danger here
42:01knockout week demanded nothing less than your absolute best the ones who came out on top
42:07annabelle vinnie and aaron were given the power to choose the ingredients you cooked with today
42:13two cooks took what they were offered and transformed the ingredients into dishes that
42:17not only prove they belong here but that they could also win this competition
42:25petro the flavor of your dish was absolutely stunning i was quite literally scraping the plate
42:32well done thank you so much
42:36thanks guys the second person was you aliana
42:45we are so glad you pushed yourself beyond your comfort zone
42:49because you delivered a dish that was full of clarity
42:54amazing work well done
43:02you've all shown incredible spirit this week but it comes down to the challenge today
43:09if i call your name please step forward
43:15casper
43:17your tom yum broth was exceptional but using pippies made your dish taste more like pippies
43:24and less like mussels
43:28hannah
43:31your pasta was very well made but the mussels were inconsistently cooked
43:40neither of your dishes did the mussels justice
43:44so it came down to the dish that had the most technical flaws
43:48which was yours
43:56hannah
44:01hannah it has been a pleasure having you in this competition you've given us some great dishes
44:09those are for dark donuts that was so tasty
44:12and of course you've got your cheeseburger pie in supermarket freezers all around the country
44:18very good that's very good to do this experience it's been just so amazing and to meet everyone here
44:27to do life with them for as long as i have to be able to bring food to you guys
44:33it's amazing like
44:34you just you can't actually put words to it we cannot wait the day that you decide to open your
44:41eight-seater restaurant because you know what you got four already
44:48and if you need someone doing washing up you know what why not
44:54i think it's one thing to step away from your job to come here but stepping away from your family
45:01like
45:01that's a whole nother like ball game i think you should be so proud and i know they're going to
45:08be
45:08so proud of you thank you
45:14you
45:14emily i can see you're very upset tell us
45:17you're going to miss your friend
45:19hannah's absolutely amazing i wish she could stay longer with me
45:24she like kept me very accountable before dessert week and she gave me homework to do and i was working
45:30really hard with her because she's such an amazing dessert cook
45:37we definitely we will miss you anna so sadly it's time to leave
45:40yeah and say goodbye yeah thank you so much
45:45you're so bloody proud
45:46you did so well
45:48i can't say no
45:52i've had so much fun this is the most crazy thing i've done
46:01obviously i'm just used to you know dropping kids off at school and cooking dinners and that routine of
46:07life and i've been whiplashed into this world with challenges thrown at me left right and center and food
46:13everywhere and truffle and champagne and it's been incredible so i've had a i've had a blast
46:29next week on masterchef australia please welcome sam acebert the bar is higher than ever for our top nine you
46:40will be making my
46:43all the way
46:44oh what is it oh my god and it only goes up from here
46:49sanjeev kapoor
46:52this guy is like the grown rams of india here we go
46:55oh even white apron cooks have pressure on them oh my god look at that if you wind up in
47:03the
47:03elimination there's so few of you the chances that you could be going home are super high
47:08you did it my god it is tasty this is what makes masterchef australia the best food show in the
47:19world
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