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VOICEOVER: Previously
on MasterChef Australia...
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..a new breed of cooks...
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..are battling the biggest names
in MasterChef history.
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ANDY: Billie, Sashi
and Julie Goodwin!
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(ALL CHEER)
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But there's more
than just reputations at stake.
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(WAILS)
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What are you most scared of?
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Going home a bit early.
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(ALL LAUGH)
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With three immunity pins
up for grabs...
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This is the ultimate
David vs Goliath battle.
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..the competition
started with a bang.
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Whoo!
Yay!
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Favourites Tommy and Christina...
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ANDY: It's just perfection, mate.
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(APPLAUSE)
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..and Fan Harry...
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With dishes like that,
you may have $250,000 to work with.
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..blew away the judges
and bagged the bling.
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Tonight, a service challenge showdown
should favour the Favourites.
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WOMAN: Oh, my God, terrifying
going up against the Favourite.
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But never underestimate
the power of the home cook.
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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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Hey, uh...
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..how do you think this is gonna go?
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The old service challenge.
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I think the Favourites have got
a rough idea what's about to happen
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but the Fans are gonna walk
in there, look at us,
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see the tables and chairs out there.
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That's gonna make them brick it.
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They're not gonna be expecting
a service challenge straight up.
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No way.
No.
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Oh. Wonder what it's gonna be today!
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I know.
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(ALL EXCLAIM)
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MAN: What?! Are you kidding me?!
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In you come.
Already?! What?!
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My gut sinks.
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Are you serious? Are you serious?
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I've never done service before.
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Oh, my God.
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The MasterChef kitchen
looks so different.
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It's all pretty and pink
and there's flowers.
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(ALL EXCLAIM)
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The Favourites seem pretty excited.
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They've got this experience
under their belt,
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working in different areas
of hospitality.
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TOMMY: Service challenge already?
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I am super excited.
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But what's gonna happen to the Fan?
I dunno if they're gonna survive.
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My God, what?! (LAUGHS)
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WOMAN: What are you doing to us?
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Oh, my God.
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The last two years, I've been
cooking for myself, my wife,
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a few scraps for the cat...
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I don't even know
how many seats there are,
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but this is definitely
more than that.
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Morning, everybody.
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ALL: Morning.
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Tommy, Harry, Christina,
right down the front...
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..I can hardly see you guys.
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The shine on those pins is blinding!
Tommy.
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Yeah, I'm pretty happy. It's just,
um, it's scary having it, man.
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It's scary having it.
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Well, no prizes for guessing
what today's challenge is.
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(HUMS FANFARE)
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It's a service challenge.
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Wow.
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Uh-oh.
SASHI: Uh-oh.
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Sashi.
Yes.
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Mate, you got a restaurant, you're
used to doing this day in, day out.
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Confidence, high?
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Um, good confident.
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It's a lot of people here
that might have also done it
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and we're gonna learn and share
among ourselves
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and, yeah, I'm pumped to do
the service.
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Nice one.
And Jules, you run a cooking school.
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Yep.
Similar but also different.
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It is different
to a restaurant service.
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When we have events, it's sort
of a servicy-style thing, but, uh...
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Yeah. Never done it here before.
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This is just another event.
Yes.
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Harry, does it feel a bit daunting,
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knowing that these guys have such
a massive amount of experience?
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Yeah. It definitely makes me
feel a bit scared.
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But at the same time, I wonder
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if there's gonna be too many chefs
in the kitchen on that side.
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(ALL REACT)
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Ooh. Hoo-hoo-hoo-hoo.
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Trash talk! (LAUGHS)
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Little shot fired there, isn't it?
Little shot fired.
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(ALL LAUGH)
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In today's challenge,
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you are gonna prepare and serve
a three-course meal.
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Right now,
you're both in a team of 12.
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But in a moment, you're gonna
split yourselves into courses.
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Four of you will be in charge
of entrees, four in charge of mains,
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four in charge of desserts.
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Your goal is to make your course
better than the other team's course.
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The winning entree, the winning main
and the winning dessert
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will progress
to tomorrow's challenge
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where you'll be one step closer
to immunity from Sunday.
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Fans, Favourites, you need to
organise yourselves into courses.
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Right now.
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Alright.
OK, team.
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OK, so...
I'll go entree.
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I'll go entree or main,
I just don't want to do dessert.
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Can I just quickly suggest
that Mindy be in charge?
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ALL: Yeah.
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MINDY: So, let's think about theme,
right?
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There is one fluid conversation
going on here.
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How many do we have?
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Three teams of four.
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I'll go main with you.
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I'm not going dessert...
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This is like...there's multiple
conversations going on here.
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That's already a big difference.
Yeah.
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We know how to bring the flavour
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and I'm gonna trust you guys
on the main to really bring it home.
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We decide to split up people
who have worked in restaurants...
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You guys are on desserts, excellent.
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And I'll do entree then
and you guys are on mains.
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Yep.
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MINOLI: We put Mindy, Sashi
and Sarah into three teams.
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So I ended up on entrees.
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OK. We're done.
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MEL: One more thing.
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Each course today must feature
a chosen ingredient.
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And whatever ingredient is selected
will be used by both teams.
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Fans...
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..because this is your first service
challenge in the MasterChef kitchen,
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you get the first choice of course
and ingredient.
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What will it be?
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What do you guys think? Entree?
Yeah?
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Yeah, we'll go entree first.
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Wanna do a veg?
Yeah, we could do veg.
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I think veg is a good idea.
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I would like to play with veg.
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I really like artichokes.
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JENN: Definitely,
we have to be strategic.
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(ALL WHISPER)
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A little bit more obscure.
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We can't make it too easy for them.
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We're gonna start with entree.
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And your ingredient is?
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Jerusalem artichoke.
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The Favourites look a bit rattled
by that, actually.
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Jerusalem artichoke is always
a bit of a side, you know?
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You serve it against a main,
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you might serve it against
a piece of meat.
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It might be a side dish
as a vegetable option.
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Favourites, it's up to you now.
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We do it? Yeah, yeah.
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Sounds like it might be
a dessert choice.
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So we're picking dessert.
Yep.
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And our feature ingredient
is raspberries.
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Raspberry dessert
from the Favourites.
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Getting some nods over here.
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Alright? You can work with that?
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Yep. That's good.
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Yep. Thanks, guys.
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So Fans, that leaves you
with the main course.
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What is the feature ingredient
going to be?
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ALI: Looking at who
we're up against,
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Sashi's really well known
for making amazing curries
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that are packed full of flavour.
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Do we go head-to-head?
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We think probably not.
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We're probably trying to do
a different type.
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Maybe go a little bit more European.
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Dulan?
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Mel, I think we're gonna go with...
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..eggplant.
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Eggplant!
(FAVES CHEER HAPPILY)
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You've given Sashi eggplant?
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That eggplant dish that we ate
at your restaurant,
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I reckon that's your best dish.
(ALL LAUGH)
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It's one of my top dish
in the restaurant.
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Can we do this again? (CHUCKLES)
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It was instant regret.
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Like, Sashi already knew
what the dish is gonna be!
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Righto, guys, listen up.
I got a couple of rules.
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Each team must prepare 40 plates
of each course.
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You guys will have 2.5 hours until
your dishes need to leave the pass.
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And the pantry and garden
are fully stocked.
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Are you ready for this?
ALL: Yes, Chef!
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00:09:46,280 --> 00:09:48,240
Alright. Your time starts now.
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MINOLI: OK, let's grab a piece
of paper and start. Mindy?
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00:09:55,720 --> 00:09:58,720
I'm on pink team which means
I'm doing entrees for the Favourites.
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Need to think seasoning,
seasoning, seasoning.
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00:10:01,360 --> 00:10:04,240
I've got Christina, Aldo and Minoli.
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00:10:04,240 --> 00:10:06,000
This, we want it to be an entree
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00:10:06,000 --> 00:10:08,040
so it needs to be like fresh
and zingy, right?
218
00:10:08,040 --> 00:10:11,040
If we think of some kind of, like,
sashimi or...
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ALSO: Like a tartare, yep.
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And because I've got my own
restaurant,
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I've kind of been
nominated as leader.
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00:10:17,720 --> 00:10:20,680
We somehow have to figure out
what to do with Jerusalem artichoke.
223
00:10:20,680 --> 00:10:23,080
Jerusalem artichoke,
we'll do like a...
224
00:10:23,080 --> 00:10:24,720
What do you reckon?
Chips, if you like?
225
00:10:24,720 --> 00:10:26,560
Crispy.
Yeah.
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00:10:26,560 --> 00:10:29,080
Jerusalem artichoke
has this really...
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..sweet yet nutty flavour
once it's deep-fried.
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We can do citrus.
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00:10:34,440 --> 00:10:36,800
So we can either use lemon zest
or finger limes.
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If they've got in there.
Yuzu?
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00:10:38,040 --> 00:10:40,320
I often refer to it as fartichoke...
(CHUCKLES)
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..'cause if you don't know
how to prepare it,
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it can give you a lot of gas.
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I'm just really nervous
about that Fan team
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because Harry cooked, yesterday,
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00:10:50,040 --> 00:10:53,360
this amazing cabbage dish
that won her a pin.
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So as far as I'm concerned,
she's the queen of vegetables.
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00:10:57,520 --> 00:11:00,280
OK. Artichoke puree.
239
00:11:00,280 --> 00:11:01,560
Yep.
240
00:11:01,560 --> 00:11:04,680
I love Jerusalem artichokes
because they're so versatile.
241
00:11:04,680 --> 00:11:06,400
Yeah, then we'll do sumac
on the chips as well
242
00:11:06,400 --> 00:11:08,040
and that'll tie it in really well
together.
243
00:11:08,040 --> 00:11:10,080
I'm feeling a little bit of pressure
at the moment,
244
00:11:10,080 --> 00:11:12,840
considering that I was the person
who chose this ingredient
245
00:11:12,840 --> 00:11:16,320
to make sure that my team
really knows what we're doing
246
00:11:16,320 --> 00:11:17,360
and why we're doing it.
247
00:11:17,360 --> 00:11:19,920
And goat chevre, that's like the two
things that'll kind of give it
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00:11:19,920 --> 00:11:22,040
a little bit of body.
MAX: And creme fraiche.
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00:11:22,040 --> 00:11:25,720
Max is really keen on also
incorporating some globe artichoke,
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00:11:25,720 --> 00:11:27,200
which I think is great.
251
00:11:27,200 --> 00:11:29,000
With the globe artichoke...
252
00:11:29,000 --> 00:11:30,240
Cinnamon and bay leaf?
253
00:11:30,240 --> 00:11:32,560
Yeah, cinnamon and bay leaf
and lemon zest.
Oh, yum!
254
00:11:32,560 --> 00:11:33,800
Lemon zest.
Oh, lemon zest.
255
00:11:33,800 --> 00:11:35,120
Lemon zest, lemon peel.
Yum.
256
00:11:35,120 --> 00:11:37,000
Double artichoke, so good.
257
00:11:37,000 --> 00:11:41,360
But doing a vegetable entree
is a big call.
258
00:11:41,360 --> 00:11:43,720
What's our... What's our protein?
259
00:11:43,720 --> 00:11:45,320
Um, let's go the lamb.
260
00:11:45,320 --> 00:11:47,880
Go lamb. Yeah, we'll go with it,
yeah.
261
00:11:47,880 --> 00:11:49,240
Yeah, lamb and eggplant
goes together.
262
00:11:49,240 --> 00:11:50,720
I'm on Fans' main team here.
263
00:11:50,720 --> 00:11:52,880
I've got Matt, Ali...
264
00:11:52,880 --> 00:11:54,680
Pomegranate, yeah.
..and Dulan on my side.
265
00:11:54,680 --> 00:11:57,400
Middle Eastern sort of flavour.
Yeah, Middle Eastern vibe.
266
00:11:57,400 --> 00:11:58,400
Yeah, definitely.
267
00:11:58,400 --> 00:12:00,320
We didn't wanna play Sashi too much
at his own game
268
00:12:00,320 --> 00:12:01,360
with an eggplant curry.
269
00:12:01,360 --> 00:12:03,720
SASHI: OK, an eggplant curry
of mine,
270
00:12:03,720 --> 00:12:05,200
it's like a Rampal gravy.
271
00:12:05,200 --> 00:12:06,440
Yep.
Oh, love it.
272
00:12:06,440 --> 00:12:08,320
So how do you wanna do the eggplant?
273
00:12:08,320 --> 00:12:12,240
So, we'll do the puree, obviously.
Make a puree out of it.
274
00:12:12,240 --> 00:12:15,440
DANIEL: Dulan offers
a great eggplant puree as a base.
275
00:12:15,440 --> 00:12:16,760
Alright, what else goes with this?
276
00:12:16,760 --> 00:12:18,120
I mean, yoghurt is an obvious...
Yep.
277
00:12:18,120 --> 00:12:19,600
We don't really have a team leader,
278
00:12:19,600 --> 00:12:21,440
it just sort of shifts
with each element.
279
00:12:21,440 --> 00:12:23,400
I reckon that's a solid basis there.
280
00:12:23,400 --> 00:12:25,000
Yep.
Go, go, go.
281
00:12:25,000 --> 00:12:26,480
Let's go. We gotta go.
282
00:12:26,480 --> 00:12:27,800
Baskets.
283
00:12:27,800 --> 00:12:30,360
Go, Jenn, go.
Let's go!
284
00:12:30,360 --> 00:12:32,680
If we beat Sashi at his own game
with eggplant,
285
00:12:32,680 --> 00:12:34,000
we'd be pretty happy with that,
286
00:12:34,000 --> 00:12:36,200
but we understand that's gonna
be a hard battle.
287
00:12:36,200 --> 00:12:37,800
Where's the yuzu salt?
288
00:12:39,200 --> 00:12:41,800
SASHI: Peanuts, shallots...
289
00:12:41,800 --> 00:12:43,680
Cumin and basmati.
290
00:12:43,680 --> 00:12:46,320
I'm cooking the main course
for the Favourites.
291
00:12:46,320 --> 00:12:49,040
Once I know the feature ingredient
is eggplant,
292
00:12:49,040 --> 00:12:51,200
I tell my team, "I've got a dish."
293
00:12:51,200 --> 00:12:55,360
Deep-fried eggplant
with a coconut base curry sauce.
294
00:12:55,360 --> 00:12:59,120
It's called kathirikai.
Kathirikai means eggplant in Tamil.
295
00:12:59,120 --> 00:13:01,240
I might go get some eggplants.
Yeah, please. Go for it.
296
00:13:01,240 --> 00:13:02,720
And they were so glad that
297
00:13:02,720 --> 00:13:05,600
they don't even have to think about
anything, they said, "Let's go.
Let's go with it."
298
00:13:05,600 --> 00:13:07,880
Can we take this in the pantry?
You can take that.
299
00:13:07,880 --> 00:13:09,400
Let's take it. (LAUGHS)
Go.
300
00:13:09,400 --> 00:13:12,440
We write down all our elements.
301
00:13:12,440 --> 00:13:13,920
Gonna put it like that.
302
00:13:13,920 --> 00:13:15,520
I know the dish very well.
303
00:13:15,520 --> 00:13:16,760
Lot of chilli.
304
00:13:16,760 --> 00:13:18,840
My team doesn't know anything
about the dish.
305
00:13:18,840 --> 00:13:20,080
Shallots.
306
00:13:20,080 --> 00:13:21,840
So I've gotta be very clear
307
00:13:21,840 --> 00:13:24,720
on what the elements
and who's gonna be doing what.
308
00:13:24,720 --> 00:13:26,400
Wanna grab all the curry leaves.
309
00:13:26,400 --> 00:13:28,640
Here we go, curry, Sashi, hey?
310
00:13:28,640 --> 00:13:30,240
Yeah, man.
311
00:13:30,240 --> 00:13:33,480
I'm putting my restaurant's
reputation at stake.
312
00:13:33,480 --> 00:13:38,040
That dish is on the menu and I'm
cooking this on the competition.
313
00:13:38,040 --> 00:13:39,920
I need to nail it.
314
00:13:39,920 --> 00:13:41,440
Nice.
315
00:13:42,520 --> 00:13:43,880
May I just reach across there?
Yep.
316
00:13:43,880 --> 00:13:45,400
Thank you.
I'll pass it.
317
00:13:45,400 --> 00:13:47,000
Oh, you're a legend.
There you go.
318
00:13:47,000 --> 00:13:48,840
How do you know
I can't do that anymore?
319
00:13:48,840 --> 00:13:50,920
Alright, here we are,
first team challenge
320
00:13:50,920 --> 00:13:53,200
and it's our first service challenge
on top of that.
321
00:13:53,200 --> 00:13:56,400
I love the fact that it's
not just team versus team,
322
00:13:56,400 --> 00:13:57,600
it's course versus course.
323
00:13:57,600 --> 00:14:00,160
Put the shard sitting on top.
Yep. Perfect.
324
00:14:00,160 --> 00:14:02,760
That levels the playing field
a little bit.
325
00:14:02,760 --> 00:14:04,840
MEL: Entree, Jerusalem artichoke.
326
00:14:04,840 --> 00:14:08,040
Main, eggplant.
Dessert, raspberries.
327
00:14:08,040 --> 00:14:09,920
Pretty even in that regard.
328
00:14:09,920 --> 00:14:14,080
Oh, come on, guys, this should be
a walk...in...the...park
329
00:14:14,080 --> 00:14:15,400
for the Favourites.
330
00:14:15,400 --> 00:14:21,040
Like, on paper, this is theirs,
100% of the time.
331
00:14:21,040 --> 00:14:22,680
What, the whole team
to go on the gantry?
332
00:14:22,680 --> 00:14:24,040
The whole team on the gantry.
333
00:14:24,040 --> 00:14:26,360
Ay-yi-yi-yi!
334
00:14:26,360 --> 00:14:28,320
How are you peeling today, Chris?
335
00:14:28,320 --> 00:14:30,640
CHRIS: I'm peeling pretty well.
336
00:14:30,640 --> 00:14:33,440
I'm just trying not to lose
a finger.
(CHUCKLES)
337
00:14:33,440 --> 00:14:37,080
The Fans' team entree,
I don't really wanna be the leader.
338
00:14:37,080 --> 00:14:39,880
Like, two halves and then we'll have
some left over, just to bulk it up.
339
00:14:39,880 --> 00:14:42,440
But understandably,
in a service challenge,
340
00:14:42,440 --> 00:14:44,320
there's gotta be someone
who steps up
341
00:14:44,320 --> 00:14:46,880
and makes sure that
that communication's happening.
342
00:14:46,880 --> 00:14:49,960
Chris and I are peeling
the Jerusalem artichokes.
343
00:14:51,920 --> 00:14:55,440
Yeah, let's get rid of all the
stalks first and then we can peel.
344
00:14:55,440 --> 00:14:57,000
Then we can clean the choke.
Yep.
345
00:14:57,000 --> 00:15:01,040
It's a good, like, um, methodical
task to do at the start of a cook.
346
00:15:01,040 --> 00:15:03,240
Argh!
347
00:15:03,240 --> 00:15:05,040
You're doing a great job.
Keep going.
348
00:15:05,040 --> 00:15:06,120
Harry.
Hello.
349
00:15:06,120 --> 00:15:07,480
Entree section?
350
00:15:07,480 --> 00:15:09,920
So we're doing
a Jerusalem artichoke puree.
351
00:15:09,920 --> 00:15:13,680
On top of that, there's gonna be
some beautiful crispy grilled
globe artichoke.
352
00:15:13,680 --> 00:15:16,200
Then we've got two kinds of oils,
353
00:15:16,200 --> 00:15:20,240
doing some artichoke chips that
we're gonna toss in sumac and salt.
354
00:15:20,240 --> 00:15:23,600
Artichoke on artichoke on artichoke.
Yep.
355
00:15:23,600 --> 00:15:25,040
OK, well, you hit the brief.
356
00:15:25,040 --> 00:15:26,280
Um...
(CHUCKLES)
357
00:15:26,280 --> 00:15:27,640
..that's a lot of artichoke.
358
00:15:27,640 --> 00:15:29,200
Look, it is gonna be a lot
of artichoke.
359
00:15:29,200 --> 00:15:31,080
Potentially take a lot of prep time
360
00:15:31,080 --> 00:15:33,160
but ultimately, gonna have
so much flavour.
361
00:15:33,160 --> 00:15:35,200
That puree's a little bit
of goat chevre in there,
362
00:15:35,200 --> 00:15:36,480
little bit of acidity from that.
363
00:15:36,480 --> 00:15:37,760
You're owning this dish.
364
00:15:37,760 --> 00:15:40,400
You're leading it, you're directing
it, you're making the decisions.
365
00:15:40,400 --> 00:15:42,000
Good.
Thanks, Chef.
366
00:15:42,000 --> 00:15:43,760
You will be in with a chance.
Yep.
367
00:15:43,760 --> 00:15:45,760
Good luck.
Thanks so much.
368
00:15:45,760 --> 00:15:47,720
Hear that, Chris?
Heard that.
369
00:15:47,720 --> 00:15:51,160
The judges are telling us our dish
is a real contender to win,
370
00:15:51,160 --> 00:15:54,000
it is just absolutely fuelling
my fire.
371
00:15:54,000 --> 00:15:55,560
They're slicing.
372
00:15:55,560 --> 00:15:57,200
They're doing slices as well.
373
00:15:57,200 --> 00:16:00,560
Especially going up against
Minoli, Aldo, Mindy.
374
00:16:00,560 --> 00:16:02,720
Christina's also got
an immunity pin.
375
00:16:02,720 --> 00:16:05,200
How you going, Julie?
Yeah, good, thanks, mate.
376
00:16:05,200 --> 00:16:06,520
How are you going?
Yeah, good.
377
00:16:06,520 --> 00:16:08,320
Chopping finger limes. (CHUCKLES)
378
00:16:08,320 --> 00:16:11,800
Early days. Early days. (LAUGHS)
379
00:16:11,800 --> 00:16:14,040
Yeah, we're doing actually
really good for time.
380
00:16:14,040 --> 00:16:15,280
It's going really well.
381
00:16:15,280 --> 00:16:17,800
Maxing it up on the artichokes, hey?
382
00:16:17,800 --> 00:16:19,400
(CHORTLES) Of course, mate,
of course.
383
00:16:19,400 --> 00:16:20,880
Didn't wanna let Aldo
have the globes.
384
00:16:20,880 --> 00:16:22,720
ALSO: (HIGH VOICE)
Minoli, Minoli, Minoli!
385
00:16:22,720 --> 00:16:24,560
Aldo. (LAUGHS)
386
00:16:24,560 --> 00:16:28,240
So we went Jerusalem, hopefully,
just to throw you guys around a bit.
387
00:16:28,240 --> 00:16:30,200
Oh! Game plan, huh?
388
00:16:30,200 --> 00:16:31,840
We're not gonna come in
against the Favourites
389
00:16:31,840 --> 00:16:33,600
without a game plan, mate.
390
00:16:33,600 --> 00:16:35,280
It's gonna take me so long.
391
00:16:35,280 --> 00:16:36,840
I see. I see what's happening.
392
00:16:36,840 --> 00:16:40,200
Is it a fair kind of contest
between Fans and Favourites?
393
00:16:40,200 --> 00:16:42,840
I don't know.
I think my reputation's on the line.
394
00:16:42,840 --> 00:16:43,880
Got it, yep, love it.
395
00:16:43,880 --> 00:16:46,080
I think I've got a lot to lose
going into this
396
00:16:46,080 --> 00:16:47,240
so I really need to bring it.
397
00:16:47,240 --> 00:16:49,240
Minoli?
Yes?
398
00:16:49,240 --> 00:16:52,320
Blender? Can you...
Quick, masterclass?
399
00:16:52,320 --> 00:16:55,720
First service challenge was
an absolute disaster last time
400
00:16:55,720 --> 00:16:58,960
so I'm kind of hoping a few of those
wheels might actually fall off
401
00:16:58,960 --> 00:17:01,480
for the Fans today. (LAUGHS)
402
00:17:01,480 --> 00:17:03,840
Just a little sprinkle.
We'll be done these in two minutes.
403
00:17:03,840 --> 00:17:05,520
That's not answering my question -
yes or no?
404
00:17:05,520 --> 00:17:07,440
No. I'm not in position where I can.
Cool, that's fine.
405
00:17:07,440 --> 00:17:11,440
Ten years ago, the one person
you might remember from my series
406
00:17:11,440 --> 00:17:13,760
is definitely Andy Allen.
407
00:17:13,760 --> 00:17:15,280
Yeah, yeah, good man.
408
00:17:15,280 --> 00:17:16,920
Andy was like the larrikin.
409
00:17:16,920 --> 00:17:18,760
He was a lot of fun,
he was always chilled out.
410
00:17:18,760 --> 00:17:19,840
Righto.
411
00:17:19,840 --> 00:17:21,560
Andy's like one of my mates.
412
00:17:21,560 --> 00:17:24,120
In finals week, he was the underdog.
413
00:17:25,200 --> 00:17:27,240
I was really confident
with what I was doing
414
00:17:27,240 --> 00:17:31,440
but I undercooked my barramundi
and I was out of there.
415
00:17:31,440 --> 00:17:34,400
It was a shock. I came fourth.
416
00:17:34,400 --> 00:17:36,000
But...
417
00:17:36,000 --> 00:17:40,520
..it pushed me to really pursue
my purpose and my dreams.
418
00:17:40,520 --> 00:17:44,520
Is there unfinished business in
the MasterChef kitchen? Absolutely.
419
00:17:45,560 --> 00:17:48,320
I'm always in it to win it.
420
00:17:48,320 --> 00:17:50,240
JOCK: Mindy...
421
00:17:50,240 --> 00:17:51,880
Hello, mate.
We're just gonna surround you.
422
00:17:51,880 --> 00:17:55,360
Mate? Mate, you say! What have
you done, bringing me back, Andy?
423
00:17:55,360 --> 00:17:56,920
You love it. You love it.
424
00:17:56,920 --> 00:17:58,960
I cannot believe how hard it is
in this kitchen.
425
00:17:58,960 --> 00:18:01,280
Come on, forget about the chaos,
what are you making?
426
00:18:01,280 --> 00:18:03,040
Jerusalem artichoke.
It was a bit of a curveball,
427
00:18:03,040 --> 00:18:05,200
I don't tend to use this type
of ingredient at work,
428
00:18:05,200 --> 00:18:07,040
so we're just gonna try and use it
429
00:18:07,040 --> 00:18:09,160
as a really yummy, nutty,
textural component.
430
00:18:09,160 --> 00:18:11,080
We're gonna do a tuna tartare.
OK.
431
00:18:11,080 --> 00:18:12,880
We're gonna do it
with a crispy artichoke.
432
00:18:12,880 --> 00:18:16,240
We're doing a yuzu emulsion
with the tuna tartare.
433
00:18:16,240 --> 00:18:19,040
Finger limes with the tartare.
Little bit of chives.
434
00:18:19,040 --> 00:18:20,800
Gonna get a little bit of chilli
in there as well,
435
00:18:20,800 --> 00:18:22,520
just so it's got a little kick
and a zing.
436
00:18:22,520 --> 00:18:24,440
This is really just to waken up
the palate, you know,
437
00:18:24,440 --> 00:18:25,600
moving on to main.
438
00:18:25,600 --> 00:18:28,040
And...what's
the feature ingredient?
439
00:18:28,040 --> 00:18:29,840
Jerusalem artichoke.
440
00:18:29,840 --> 00:18:31,160
Where is it in the dish?
441
00:18:31,160 --> 00:18:34,040
Well, it's the crispy,
crunchy, nutty element.
442
00:18:34,040 --> 00:18:35,040
Chip.
443
00:18:35,040 --> 00:18:37,240
It's a chip.
It's gonna...
444
00:18:37,240 --> 00:18:41,360
It's a hard fight to see its way
past yuzu, finger lime...
445
00:18:41,360 --> 00:18:43,200
Well, it's a pretty big feature.
446
00:18:43,200 --> 00:18:45,840
It's gonna be like the thing
that you see first.
447
00:18:45,840 --> 00:18:47,680
You guys are going pretty light on
with the artichoke.
448
00:18:47,680 --> 00:18:48,880
They're the other way.
Yeah, yeah.
449
00:18:48,880 --> 00:18:50,800
They've got like artichoke,
artichoke, artichoke.
450
00:18:50,800 --> 00:18:52,520
Yeah.
They've got a cracker over there.
451
00:19:08,360 --> 00:19:10,880
Half an hour down,
two hours till service starts.
452
00:19:10,880 --> 00:19:12,760
Let's go. Come on.
(CHEERING)
453
00:19:16,280 --> 00:19:17,560
Chip. Chip.
454
00:19:20,480 --> 00:19:23,560
We are all over this
like white on rice.
455
00:19:24,640 --> 00:19:26,320
(BLENDER WHIRRS)
456
00:19:27,720 --> 00:19:29,760
I like to make a noise.
457
00:19:29,760 --> 00:19:31,520
We've got Mindy.
She knows what she's doing.
458
00:19:31,520 --> 00:19:33,960
She's an amazing cook, so I'm happy.
Let's hope. Let's hope.
459
00:19:33,960 --> 00:19:35,440
Yeah.
(LAUGHS)
460
00:19:35,440 --> 00:19:36,680
Let's hope!
461
00:19:36,680 --> 00:19:38,680
I'm leading
with entrees for the Faves.
462
00:19:38,680 --> 00:19:44,000
Tuna tartare with a citrus emulsion
and Jerusalem artichoke crisps.
463
00:19:45,360 --> 00:19:47,800
Mindy, what do you think
about what the judges said?
464
00:19:47,800 --> 00:19:49,360
Do you think they'll love the dish?
465
00:19:49,360 --> 00:19:51,680
Yeah. Look, I think we've got
to play to our strengths.
466
00:19:51,680 --> 00:19:52,960
It sounds like both entrees
467
00:19:52,960 --> 00:19:55,120
are really, really, really
different, you know?
468
00:19:55,120 --> 00:19:57,040
So, I think...
That's not bad, right?
469
00:19:57,040 --> 00:19:58,040
No. Like, difference is good.
470
00:19:58,040 --> 00:19:59,880
We just stick to our game plan.
471
00:20:01,800 --> 00:20:05,080
I hear the judges expressed concerns
about the chips
472
00:20:05,080 --> 00:20:08,880
and the possible lack of
Jerusalem artichoke as a feature.
473
00:20:08,880 --> 00:20:11,800
So, overload it with chips.
Totally. I love these things.
474
00:20:11,800 --> 00:20:14,240
Look at them. They're gorgeous.
Yum.
475
00:20:14,240 --> 00:20:15,800
Mindy, Aldo and Christina,
476
00:20:15,800 --> 00:20:18,720
they have been in the food industry
for a very long time.
477
00:20:18,720 --> 00:20:22,080
I'm a freshly...I'm basically a fan.
478
00:20:22,080 --> 00:20:23,160
What do you think, Minoli?
479
00:20:23,160 --> 00:20:25,560
It's going to be visually
the first thing they see.
Yeah.
480
00:20:25,560 --> 00:20:27,400
It's going to be
the crunch element of the dish.
Yeah.
481
00:20:27,400 --> 00:20:29,160
I think as long as they can taste
482
00:20:29,160 --> 00:20:31,120
that gorgeous nuttiness
of the artichoke.
483
00:20:31,120 --> 00:20:32,560
Yeah.
Yeah.
484
00:20:33,600 --> 00:20:37,000
I don't really know what to say.
485
00:20:37,000 --> 00:20:40,960
Meeting the brief was hot topic
last season.
486
00:20:40,960 --> 00:20:44,560
And Mindy, she's very...firm.
487
00:20:44,560 --> 00:20:47,040
And worst-case scenario,
we go less tuna.
488
00:20:47,040 --> 00:20:49,520
I don't think less tuna.
I just think less...
489
00:20:49,520 --> 00:20:51,360
We've got to get the balance
of flavours right
490
00:20:51,360 --> 00:20:53,680
with the finger lime
and the citrus dressing.
491
00:20:53,680 --> 00:20:55,000
Yeah.
492
00:20:55,000 --> 00:20:58,280
I need to trust her. If she's backing
herself, then I have to back her too.
493
00:21:00,360 --> 00:21:03,360
OK. Mince, coriander chutney.
494
00:21:03,360 --> 00:21:04,840
Cumin rice.
495
00:21:06,000 --> 00:21:09,040
I think that will go in
about half an hour time.
496
00:21:09,040 --> 00:21:11,320
Curry leaf?
The curry leaf is not done.
497
00:21:13,960 --> 00:21:16,600
This is my second day
in the MasterChef kitchen.
498
00:21:16,600 --> 00:21:19,440
I see them and they're all, like,
super calm and everything like that,
499
00:21:19,440 --> 00:21:21,320
then I see us and we're like,
uhhhh...
500
00:21:21,320 --> 00:21:23,320
Want to chop these up, do you think?
501
00:21:23,320 --> 00:21:24,720
Hey?
Chop them up?
502
00:21:24,720 --> 00:21:25,920
If you want to.
503
00:21:25,920 --> 00:21:31,320
I'm on the Fan side doing main
course and we're featuring eggplant.
504
00:21:31,320 --> 00:21:37,600
We're just doing a, like,
a Middle Eastern sort of a dish,
505
00:21:37,600 --> 00:21:40,680
smoky eggplant puree,
and we've got lamb to go with it.
506
00:21:40,680 --> 00:21:43,040
And then we've got
other bits and pieces.
507
00:21:44,200 --> 00:21:46,120
I look over and I see Sashi.
508
00:21:46,120 --> 00:21:48,800
He's so calm, so collected.
509
00:21:48,800 --> 00:21:50,440
And he was stirring the curry.
510
00:21:52,120 --> 00:21:53,840
Our eggplant's on fire!
511
00:21:53,840 --> 00:21:57,040
We are, like, dying out here.
Can you help us, please?
512
00:21:58,600 --> 00:22:01,440
My wife and I are raising two kids
at home,
513
00:22:01,440 --> 00:22:03,560
so, you know, that's...
that's pretty full on.
514
00:22:03,560 --> 00:22:07,120
Nicholas, or we call him Nicky.
He's my first born.
515
00:22:07,120 --> 00:22:09,840
I got my wife Nadia.
Hello.
516
00:22:09,840 --> 00:22:11,400
Yeah. Oh...
517
00:22:11,400 --> 00:22:14,600
Some milk coming. I'm just...
OK.
518
00:22:17,800 --> 00:22:23,360
When I cook, I just zone out
of all the issues, problems
519
00:22:23,360 --> 00:22:26,680
or whatever happens
in the background.
520
00:22:26,680 --> 00:22:29,800
I've been a fan of MasterChef
for many years.
521
00:22:29,800 --> 00:22:31,320
I even watched season one, you know?
522
00:22:32,960 --> 00:22:34,800
When I met my mother-in-law,
523
00:22:34,800 --> 00:22:38,080
that's when my love
for Sri Lankan food started.
524
00:22:39,080 --> 00:22:42,120
As we saw within the last two
MasterChefs or something,
525
00:22:42,120 --> 00:22:45,080
and even Junior MasterChef,
a lot of people in Australia,
526
00:22:45,080 --> 00:22:47,240
they just love
Sri Lankan food as well.
527
00:22:47,240 --> 00:22:50,600
And I think, you know, I would make
a really good fit there.
528
00:22:51,800 --> 00:22:56,680
For me, getting into MasterChef
was a massive achievement.
529
00:22:58,120 --> 00:23:02,280
But the service challenge
is absolutely insane.
530
00:23:02,280 --> 00:23:03,760
I'm out of my comfort zone
531
00:23:03,760 --> 00:23:06,560
and I feel like I'm just
all over the joint.
532
00:23:06,560 --> 00:23:09,760
Dulan, talk to us
about this smoky eggplant.
533
00:23:09,760 --> 00:23:14,280
Oh, it's just a smoked eggplant
with, like, tahini and some herbs
534
00:23:14,280 --> 00:23:15,520
and garlic and stuff like that.
535
00:23:15,520 --> 00:23:17,840
Like a baba ganoush.
Basically it's like baba ganoush.
536
00:23:17,840 --> 00:23:19,720
But it's a bit more like a puree.
537
00:23:19,720 --> 00:23:22,760
We're going to dial down on spices
and stuff like that on this
538
00:23:22,760 --> 00:23:23,760
because we want to...
539
00:23:23,760 --> 00:23:26,320
There's more eggplant
in the other elements
540
00:23:26,320 --> 00:23:28,160
that we're going to put in as well.
541
00:23:28,160 --> 00:23:29,600
Hang on. That doesn't make sense.
542
00:23:30,800 --> 00:23:33,720
That's the thing that you...
you want it to sing.
543
00:23:37,600 --> 00:23:40,160
I'm saying in terms of, like,
spices and stuff like that.
544
00:23:40,160 --> 00:23:43,440
Right. So, clean,
smoky eggplant flavour?
545
00:23:43,440 --> 00:23:44,800
Correct. Yeah, yeah.
546
00:23:44,800 --> 00:23:47,240
And you'll have a hint
of spices in there as well.
547
00:23:47,240 --> 00:23:50,320
So, there is spices in there.
I'm so lost, man.
548
00:23:51,640 --> 00:23:53,360
Like a hint. Hint.
549
00:23:53,360 --> 00:23:54,920
I'll just trust you. How about that?
550
00:23:54,920 --> 00:23:57,480
You go back to your eggplant.
Thank you.
551
00:23:57,480 --> 00:24:00,240
I need to cook this eggplant
for all these people,
552
00:24:00,240 --> 00:24:01,720
which I have never done before.
553
00:24:02,920 --> 00:24:05,920
SASHI: I'm making
one of my favourite dishes,
554
00:24:05,920 --> 00:24:08,320
my eggplant curry with cumin rice.
555
00:24:08,320 --> 00:24:11,040
The name of the dish
is called kathirikai.
556
00:24:11,040 --> 00:24:15,280
It is deep-fried eggplant
with a coconut-based curry sauce.
557
00:24:15,280 --> 00:24:16,680
Lemongrass.
558
00:24:16,680 --> 00:24:18,360
Three lemongrass per serve.
559
00:24:18,360 --> 00:24:19,760
OK. Yup. Yup.
560
00:24:19,760 --> 00:24:21,640
For a restaurant to run smoothly,
561
00:24:21,640 --> 00:24:23,440
you need to have command
and control.
562
00:24:23,440 --> 00:24:25,880
There must be a head.
There must be a tail.
563
00:24:25,880 --> 00:24:28,760
We need more chilli.
More chilli.
564
00:24:28,760 --> 00:24:31,520
This team,
we are marching like soldiers.
565
00:24:33,840 --> 00:24:35,760
Yep.
That's better, isn't it?
566
00:24:35,760 --> 00:24:37,320
(BOTH LAUGH)
567
00:24:38,440 --> 00:24:40,160
Service, please.
568
00:24:40,160 --> 00:24:44,120
After winning the competition,
it has changed a lot for me,
569
00:24:44,120 --> 00:24:46,480
running my main restaurant,
570
00:24:46,480 --> 00:24:50,600
takeaway joint business,
which sells packed products.
571
00:24:50,600 --> 00:24:54,800
And now we are going global,
opening in China, India.
572
00:24:54,800 --> 00:24:56,760
You guys are too good.
573
00:24:58,240 --> 00:24:59,600
But these two years
574
00:24:59,600 --> 00:25:03,160
has been one of the toughest time
for hospitality industry.
575
00:25:05,120 --> 00:25:08,920
It has pushed me from a cook
576
00:25:08,920 --> 00:25:10,960
to a business owner.
577
00:25:10,960 --> 00:25:16,440
So, by coming back to MasterChef,
is going to get my creativity back.
578
00:25:18,480 --> 00:25:23,360
The passion that I have for food,
I feel there's no limit.
579
00:25:23,360 --> 00:25:24,920
I want myself to be put to a test.
580
00:25:24,920 --> 00:25:29,080
I need to know whether I'm still
worthy of what I've achieved so far.
581
00:25:32,400 --> 00:25:34,680
What are we doing again?
We want whites in here.
582
00:25:34,680 --> 00:25:37,560
Oh, my God. Even separating an egg
is like...
583
00:25:42,280 --> 00:25:44,120
I'm on the desserts course.
584
00:25:44,120 --> 00:25:46,120
We're making a start
on the meringue,
585
00:25:46,120 --> 00:25:48,120
so, we're doing,
like, a raspberry meringue shard
586
00:25:48,120 --> 00:25:49,120
to go on top of the mousse.
587
00:25:49,120 --> 00:25:52,440
Our dish
is a dome of white chocolate mousse
588
00:25:52,440 --> 00:25:54,120
with a raspberry centre.
589
00:25:54,120 --> 00:25:55,200
Looks so good.
590
00:25:56,440 --> 00:25:58,320
Do you reckon we're good for time?
591
00:25:58,320 --> 00:25:59,720
Yeah. Yeah, we are.
OK.
592
00:25:59,720 --> 00:26:02,320
I'm more than happy
to let John take the lead.
593
00:26:02,320 --> 00:26:04,760
It's good.
Enough rosewater coming through?
594
00:26:04,760 --> 00:26:07,560
Maybe a touch. A bit more.
More rosewater.
Yeah.
595
00:26:07,560 --> 00:26:10,720
John was in the same season as me,
season seven.
596
00:26:10,720 --> 00:26:12,440
He's had a bit of a rough time
597
00:26:12,440 --> 00:26:15,560
with a white chocolate shadow
behind him,
598
00:26:15,560 --> 00:26:18,640
but he knows
what he's doing in desserts.
599
00:26:18,640 --> 00:26:20,640
This dessert's
basically a collaboration
600
00:26:20,640 --> 00:26:24,040
with all our team,
Sarah, myself, Billie and Alvin.
601
00:26:24,040 --> 00:26:28,040
So, we started off
with our raspberry flavour profile.
602
00:26:28,040 --> 00:26:31,120
I came up with the white
chocolate mousse, oddly enough.
603
00:26:31,120 --> 00:26:33,880
Inside, you'll find
a oozy raspberry coulis
604
00:26:33,880 --> 00:26:35,840
balanced with a bit of rosewater,
605
00:26:35,840 --> 00:26:37,720
and then you've got
meringue shards...
606
00:26:37,720 --> 00:26:39,520
Behind.
Behind.
607
00:26:39,520 --> 00:26:42,160
Behind. Behind. Behind.
Behind, behind. Behind. Behind.
608
00:26:44,680 --> 00:26:48,320
Oh, my God. Billie is on the dessert
team. Of all the people.
609
00:26:50,360 --> 00:26:53,520
We all honed in on Billie's season,
and she won.
610
00:26:54,520 --> 00:26:57,600
Are you guys using these...ones?
No, go for it.
611
00:26:57,600 --> 00:27:00,560
Billie, we need all of those.
We need them all.
No, no.
612
00:27:00,560 --> 00:27:01,880
Just kidding. Take them.
613
00:27:01,880 --> 00:27:03,240
A lot of my food heroes
614
00:27:03,240 --> 00:27:05,840
are people I've seen on MasterChef
over the years.
615
00:27:05,840 --> 00:27:08,520
I've been watching
since I was a teenager.
616
00:27:08,520 --> 00:27:11,680
When I was 15,
Maggie Beer made this roast.
617
00:27:11,680 --> 00:27:14,880
You have to remember
that I was never taught to cook.
618
00:27:14,880 --> 00:27:15,960
I've just taught myself.
619
00:27:15,960 --> 00:27:17,720
Absolutely flipped it
on my first attempt.
620
00:27:17,720 --> 00:27:18,760
Made me realise like,
621
00:27:18,760 --> 00:27:21,360
"Oh, no. This is actually,
like, a bit of a talent I have."
622
00:27:21,360 --> 00:27:24,600
I love doing it, and MasterChef
was a bit of a pipedream.
623
00:27:25,760 --> 00:27:30,000
But then I was diagnosed
with coeliac disease six years ago.
624
00:27:30,000 --> 00:27:31,840
It felt like
a real punch in the gut.
625
00:27:31,840 --> 00:27:35,920
Gluten-free cooking is notoriously
stodgy, dry, stale rubbish.
626
00:27:35,920 --> 00:27:38,360
But my competitive spirit came out.
627
00:27:38,360 --> 00:27:43,600
I'll happily spend, like, 12 hours
a day in my kitchen experimenting.
628
00:27:43,600 --> 00:27:46,040
Gluten-free food
so doesn't have to be boring
629
00:27:46,040 --> 00:27:49,680
because it's just because people
don't know how to do it well.
630
00:27:49,680 --> 00:27:52,600
We haven't had, like, a very openly
celiac contestant before,
631
00:27:52,600 --> 00:27:54,200
and I really want to bring
something new,
632
00:27:54,200 --> 00:27:57,000
show that the food can be delicious
and that I can do everything,
633
00:27:57,000 --> 00:28:00,320
almost everything, that people
who aren't gluten free can do,
634
00:28:00,320 --> 00:28:01,560
and I can do it well.
635
00:28:02,720 --> 00:28:05,000
How are you going, Steph?
Do you need a hand with anything?
636
00:28:05,000 --> 00:28:08,480
Can't quite believe I'm here,
looking around and seeing the judges
637
00:28:08,480 --> 00:28:09,840
and the kitchen.
638
00:28:09,840 --> 00:28:13,720
But I'm adaptable and
I think people won't see it coming.
639
00:28:13,720 --> 00:28:14,840
I can't taste the cake,
640
00:28:14,840 --> 00:28:16,600
the friand part of the dessert
that we're putting up,
641
00:28:16,600 --> 00:28:18,200
but I trust the other girls.
642
00:28:18,200 --> 00:28:21,200
Steph is working
on the raspberry friand.
643
00:28:21,200 --> 00:28:24,200
Mon is all over
the really tart raspberry gel.
644
00:28:24,200 --> 00:28:26,480
Me and Keyma are working together
on the ice-cream.
645
00:28:26,480 --> 00:28:27,600
Oh, that's better.
646
00:28:27,600 --> 00:28:29,600
Finally, getting some thyme flavour.
Yeah. Cool.
647
00:28:29,600 --> 00:28:31,480
We're going for a mascarpone
and thyme ice-cream
648
00:28:31,480 --> 00:28:33,440
just because it's really rich
and creamy.
649
00:28:33,440 --> 00:28:35,160
It's based off a dessert
that I make.
650
00:28:35,160 --> 00:28:36,600
Just don't get it in my anglaise.
651
00:28:37,480 --> 00:28:39,480
Melanie, come and have a chat.
652
00:28:39,480 --> 00:28:40,880
Hi.
653
00:28:40,880 --> 00:28:42,400
First team challenge?
Oh, yeah.
654
00:28:42,400 --> 00:28:46,200
Are you, like,
head chef of the pastry team?
I don't think so at all.
655
00:28:46,200 --> 00:28:47,800
I think we're all working
pretty well together.
656
00:28:47,800 --> 00:28:50,800
It's good to have
a natural...leader.
Leader.
657
00:28:50,800 --> 00:28:53,480
Let me tell you, they all do.
Yeah.
658
00:28:53,480 --> 00:28:56,600
Once the service starts,
everything becomes like a crescendo.
659
00:28:56,600 --> 00:28:58,160
Everything comes together.
Absolutely.
660
00:28:58,160 --> 00:29:00,960
And somebody needs
to pull the team together.
661
00:29:00,960 --> 00:29:02,080
Yep.
Do you know what I mean?
662
00:29:02,080 --> 00:29:05,240
So, if that ends up being you
and you take that role, good on you.
663
00:29:05,240 --> 00:29:07,520
Grab it by the horns,
organise everyone.
664
00:29:07,520 --> 00:29:09,600
Make sure the plates are counted.
665
00:29:09,600 --> 00:29:11,800
Make sure your spoons are ready
for service.
666
00:29:11,800 --> 00:29:13,840
You've just got to execute it
really well.
Yeah.
667
00:29:13,840 --> 00:29:15,120
That's the plan.
Alright.
668
00:29:15,120 --> 00:29:16,600
Good luck.
Good luck.
Thank you.
669
00:29:18,600 --> 00:29:24,120
Service is on the horizon.
One hour down, 90 minutes to go!
670
00:29:24,120 --> 00:29:25,120
Yeah!
Yeah!
671
00:29:26,600 --> 00:29:28,640
So, how do we get more flavour
out of the skins?
672
00:29:28,640 --> 00:29:31,480
Chuck them in a muslin cloth.
Put it in the milk.
Yep.
673
00:29:31,480 --> 00:29:33,840
Alright. I think I'm going to need
another pot.
674
00:29:35,080 --> 00:29:37,760
It goes, that time.
Yeah.
675
00:29:37,760 --> 00:29:39,720
I'm on the main course
for the Fans team.
676
00:29:39,720 --> 00:29:42,280
We're making lamb
with eggplant and chermoula.
677
00:29:42,280 --> 00:29:44,160
We're actually just
going for the lamb loin.
678
00:29:44,160 --> 00:29:46,120
We're going to sear it off
679
00:29:46,120 --> 00:29:49,800
and then crust it with a really
beautiful pistachio and spice crumb.
680
00:29:49,800 --> 00:29:52,360
40 diners is quite a large amount.
681
00:29:52,360 --> 00:29:53,680
The quantity is so enormous.
682
00:29:53,680 --> 00:29:56,520
So, when you've got 16.
About another 20.
683
00:29:57,520 --> 00:29:59,480
We've really got our work
cut out for us.
684
00:29:59,480 --> 00:30:01,400
Is it served warm? That sauce.
685
00:30:01,400 --> 00:30:03,680
Is your eggplant puree served warm?
Yeah. Yeah.
686
00:30:03,680 --> 00:30:07,680
Dulan's eggplants are taking quite
a long time on the grill to cook.
687
00:30:12,880 --> 00:30:14,840
Are you checking on those?
Yes.
688
00:30:14,840 --> 00:30:16,760
How do they look to you?
Back.
689
00:30:16,760 --> 00:30:18,280
They look OK.
690
00:30:18,280 --> 00:30:23,400
What's the reason for, like, doing
it on the lowest heat possible?
691
00:30:23,400 --> 00:30:25,320
Oh, yeah. Um...
692
00:30:28,680 --> 00:30:32,560
I've never done it like this,
like, do it on the barbecue.
693
00:30:33,640 --> 00:30:34,960
I had them...
694
00:30:36,200 --> 00:30:38,280
Is the plan to scrape the flesh out?
Yeah.
695
00:30:38,280 --> 00:30:40,640
Mate, go your hardest.
OK.
696
00:30:40,640 --> 00:30:42,280
Mel just said one hour down.
697
00:30:43,840 --> 00:30:45,320
Is that olive oil, you reckon,
or what?
698
00:30:47,120 --> 00:30:49,280
Yeah, I'm terrified.
699
00:30:49,280 --> 00:30:51,560
Nobody's really in control
of the dish right now.
700
00:30:51,560 --> 00:30:52,880
Um...
701
00:30:53,760 --> 00:30:55,080
The clock is really ticking
702
00:30:55,080 --> 00:30:58,240
and I'm worried that the elements
are going to get away from us.
703
00:30:59,600 --> 00:31:00,600
Um...
704
00:31:10,840 --> 00:31:13,200
Is the plan to scrape the flesh out?
Yeah.
705
00:31:13,200 --> 00:31:15,040
Mate, go your hardest.
706
00:31:15,040 --> 00:31:17,360
OK.
Mel just said one hour down.
Thank you.
707
00:31:17,360 --> 00:31:19,320
ALI: Dulan was chargrilling
all the eggplants
708
00:31:19,320 --> 00:31:21,000
to give them that kind
of smoky flavour,
709
00:31:21,000 --> 00:31:22,200
but he's had the heat on low,
710
00:31:22,200 --> 00:31:24,480
so they're taking
a really long time to get cooked.
711
00:31:25,800 --> 00:31:27,960
I'm cooking on the barbecue,
so I normally close it
712
00:31:27,960 --> 00:31:30,520
so it really, you know,
steams and cooks quicker.
713
00:31:30,520 --> 00:31:32,360
He's turned the heat up.
714
00:31:33,920 --> 00:31:35,400
It's becoming more and more obvious
715
00:31:35,400 --> 00:31:37,520
that things are slightly
falling apart at the seams.
716
00:31:37,520 --> 00:31:39,560
It's not coming together.
717
00:31:39,560 --> 00:31:41,000
Should we start on the yoghurt?
718
00:31:42,000 --> 00:31:43,720
We need that puree.
719
00:31:43,720 --> 00:31:45,760
The elements are a little bit
all over the place.
720
00:31:45,760 --> 00:31:47,120
It's obvious we need a leader
721
00:31:47,120 --> 00:31:49,160
and someone's
going to have to step up.
722
00:31:49,160 --> 00:31:51,200
How are you going?
Yeah. Going good.
723
00:31:51,200 --> 00:31:52,480
It's going to have to be me.
724
00:31:52,480 --> 00:31:54,160
I'll need to sear the lamb off.
725
00:31:54,160 --> 00:31:56,480
And then we need to get a test one
in the oven for timing.
726
00:31:56,480 --> 00:31:57,520
Let me taste it.
727
00:31:57,520 --> 00:31:58,520
It's gonna taste raw,
728
00:31:58,520 --> 00:32:00,960
but, I mean, if we go, like, that
far, it's going to go soft. See?
729
00:32:04,040 --> 00:32:06,160
Somewhere in between.
Can you go somewhere in between?
730
00:32:06,160 --> 00:32:07,440
Alright. Done.
731
00:32:07,440 --> 00:32:09,720
That's chewy. That's plenty.
732
00:32:09,720 --> 00:32:10,840
Yeah.
Let's do it then.
733
00:32:10,840 --> 00:32:12,240
I think the boys are quite pleased.
734
00:32:12,240 --> 00:32:14,000
I think they also agree
we need a leader.
735
00:32:14,000 --> 00:32:15,680
OK, so we've prepped all the lamb
736
00:32:15,680 --> 00:32:18,040
and we're just getting ready
to sear that off.
737
00:32:18,040 --> 00:32:19,960
And then we can put it on the tray
and get the crust done.
738
00:32:19,960 --> 00:32:22,040
Matt's getting on to the chermoula.
739
00:32:22,040 --> 00:32:24,200
I'm going to get Dan to work
on the crust in a minute as well.
740
00:32:24,200 --> 00:32:25,640
He's getting the yoghurt prepped.
741
00:32:25,640 --> 00:32:28,000
I feel like I'm here to go
head to head with Julie Goodwin,
742
00:32:28,000 --> 00:32:30,200
and we're kind of like
the mums of the group.
743
00:32:30,200 --> 00:32:31,400
Dan, what are you doing?
744
00:32:31,400 --> 00:32:33,880
I'm a bit bossy. Sorry. (LAUGHS)
745
00:32:35,360 --> 00:32:37,600
I'm a huge fan of MasterChef.
746
00:32:37,600 --> 00:32:40,040
My friends actually made me
a mystery box
747
00:32:40,040 --> 00:32:41,640
for my birthday last year.
748
00:32:41,640 --> 00:32:44,640
I'm 52.
I've got two beautiful daughters.
749
00:32:44,640 --> 00:32:46,320
It has taken me a long time
to apply,
750
00:32:46,320 --> 00:32:48,240
but now my kids are a bit older
751
00:32:48,240 --> 00:32:52,000
I feel like I can be away from
my family without too much guilt.
752
00:32:54,000 --> 00:32:55,960
Cooking has always been
part of my life.
753
00:32:55,960 --> 00:33:00,520
I do find myself looking back
to recipes from Scotland.
754
00:33:00,520 --> 00:33:03,360
It's a bit like falling in love
with your best friend.
755
00:33:03,360 --> 00:33:04,640
It's been with you for a long time
756
00:33:04,640 --> 00:33:07,160
and you hadn't really realised
how much you loved it.
757
00:33:08,480 --> 00:33:11,000
It's certainly more difficult
as an older person
758
00:33:11,000 --> 00:33:13,240
to go back and try
and rejoin the workforce
759
00:33:13,240 --> 00:33:16,360
having stepped out of the commercial
design world to be a mother.
760
00:33:16,360 --> 00:33:17,680
But why not?
761
00:33:17,680 --> 00:33:20,200
If you have a passion,
you can follow it at any age.
762
00:33:20,200 --> 00:33:23,240
I don't think it's ever too late
to start another career.
763
00:33:23,240 --> 00:33:24,680
I put myself out there and step up.
764
00:33:24,680 --> 00:33:27,920
We need another eggplant element.
Another one?
765
00:33:27,920 --> 00:33:29,640
Like a fried eggplant.
766
00:33:29,640 --> 00:33:33,440
Listen up, guys. It's time to motor.
You've only got one hour to go.
767
00:33:33,440 --> 00:33:35,120
Come on, guys! Lift it!
768
00:33:40,360 --> 00:33:42,040
Oh, that's perfect, that one.
Yeah.
769
00:33:44,000 --> 00:33:47,280
I'm going to start
preparing the rice. Washing...
You've got that. Alright, cool.
770
00:33:47,280 --> 00:33:50,280
(SINGS) # God, it looks beautiful. #
771
00:33:50,280 --> 00:33:53,040
I'm...almost done.
772
00:33:54,640 --> 00:33:58,960
So, John, are you happy with this?
Oh, no. Actually flatten it.
773
00:33:58,960 --> 00:34:00,560
Yeah. Roll it fully, Alvin.
774
00:34:00,560 --> 00:34:03,480
Alright, team. Who's in charge?
775
00:34:03,480 --> 00:34:05,720
John.
Johnny.
Johnny.
776
00:34:05,720 --> 00:34:06,880
John.
777
00:34:06,880 --> 00:34:09,040
So, what we're doing today
is a white chocolate mousse,
778
00:34:09,040 --> 00:34:11,560
raspberry coulis,
which is in the centre of the mousse.
779
00:34:11,560 --> 00:34:14,400
So when people cut through it,
you'll get the ooze.
780
00:34:14,400 --> 00:34:15,760
Got the meringue shards.
781
00:34:15,760 --> 00:34:17,760
And then we're finishing it off
with a sable.
782
00:34:17,760 --> 00:34:21,000
So, hang on, the meringues
are flavoured or not flavoured?
783
00:34:21,000 --> 00:34:23,640
Raspberry.
Raspberry. OK.
784
00:34:23,640 --> 00:34:25,800
Seems to me the biggest flavour
785
00:34:25,800 --> 00:34:28,200
is possibly going
to be the white chocolate mousse.
786
00:34:33,200 --> 00:34:37,600
Well, the raspberry is actually
going to be a balancing act
787
00:34:37,600 --> 00:34:40,000
because the white chocolate
can be quite sweet.
788
00:34:40,000 --> 00:34:43,120
You're gonna have to nail
that centre...
Yeah.
789
00:34:43,120 --> 00:34:45,040
..in order for it to be a feature.
Yeah.
790
00:34:47,880 --> 00:34:51,080
The coulis is actually going to have
rosewater through it as well,
791
00:34:51,080 --> 00:34:53,360
so you get that sort of floral notes.
792
00:34:53,360 --> 00:34:54,520
Yeah.
793
00:34:56,480 --> 00:34:57,720
Wait, so is that the only way
794
00:34:57,720 --> 00:34:59,840
they're using the feature
ingredient?
I don't know.
795
00:34:59,840 --> 00:35:01,080
Um...
796
00:35:01,080 --> 00:35:03,640
There's a lot of feature discussion
about raspberry over there.
797
00:35:03,640 --> 00:35:06,640
Raspberry friand, a raspberry gel
798
00:35:06,640 --> 00:35:10,760
that they're talking about
blowing us out of the water with.
OK.
799
00:35:15,000 --> 00:35:17,160
You guys chose raspberries.
800
00:35:17,160 --> 00:35:19,960
You are in danger,
if you're not careful,
801
00:35:19,960 --> 00:35:22,600
of not featuring raspberry enough.
Yeah.
802
00:35:22,600 --> 00:35:24,120
And you know what that means.
803
00:35:24,120 --> 00:35:27,200
That means that technically you
would be beaten by four amateurs.
804
00:35:27,200 --> 00:35:30,160
We are really not sure
how to take Jock.
805
00:35:30,160 --> 00:35:32,520
I don't want to add anymore.
806
00:35:32,520 --> 00:35:35,000
Like, I just think...
I feel like it's enough.
807
00:35:35,000 --> 00:35:37,960
If he really means that
we've completely missed the brief...
808
00:35:37,960 --> 00:35:39,680
Fresh raspberries.
809
00:35:39,680 --> 00:35:41,240
..if we should be kind of panicking
810
00:35:41,240 --> 00:35:44,080
and trying to come up
with a new element on this dish.
811
00:35:44,080 --> 00:35:45,600
For the mirror glaze, right,
812
00:35:45,600 --> 00:35:48,080
this should have a raspberry flavour
coming through as anglaise...
813
00:35:48,080 --> 00:35:49,360
Yeah. That makes sense.
814
00:35:49,360 --> 00:35:51,280
To balance the sweetness
of the glaze.
815
00:35:51,280 --> 00:35:52,560
Yeah.
We'll do that.
816
00:35:52,560 --> 00:35:56,200
Our team leader, John,
is actually a flight attendant,
817
00:35:56,200 --> 00:35:58,840
so imagine
when the plane's going down
818
00:35:58,840 --> 00:36:02,360
his job is to make sure everyone's
calm, and he's doing that.
819
00:36:02,360 --> 00:36:03,960
I think that glaze,
820
00:36:03,960 --> 00:36:08,240
we just need to highlight
that raspberry flavour into there.
821
00:36:08,240 --> 00:36:11,320
And I think we'll be OK.
Yeah.
822
00:36:11,320 --> 00:36:13,200
OK. Course versus course.
823
00:36:13,200 --> 00:36:16,080
Service is about to commence
for entrees.
824
00:36:16,080 --> 00:36:18,480
What are we liking?
Let's start with the Fans.
825
00:36:18,480 --> 00:36:20,680
With the entrees, it's solid.
826
00:36:20,680 --> 00:36:23,120
There's a puree going on
with the Jerusalem artichokes,
827
00:36:23,120 --> 00:36:24,680
which is kind of cool.
828
00:36:24,680 --> 00:36:27,800
Great to see Harry drawing
the flavour out of the skins.
829
00:36:27,800 --> 00:36:29,760
Jerusalem artichoke crisps.
830
00:36:29,760 --> 00:36:32,440
And then also
some fried globe artichokes.
831
00:36:32,440 --> 00:36:34,920
Sounds pretty good.
A lot of artichoke.
832
00:36:34,920 --> 00:36:36,560
That's exactly where we want them.
833
00:36:36,560 --> 00:36:39,600
For the Faves,
it's like the total opposite dish.
834
00:36:39,600 --> 00:36:43,480
Raw tuna dish, they're folding
like a yuzu emulsion.
835
00:36:43,480 --> 00:36:45,520
Their Jerusalem artichoke
836
00:36:45,520 --> 00:36:49,320
is only getting put on the dish
by the way of chips.
837
00:36:49,320 --> 00:36:51,600
And that's it.
Like a garnish.
838
00:36:51,600 --> 00:36:52,920
Like a bit of an afterthought.
839
00:36:52,920 --> 00:36:54,800
Mindy's sticking up for herself.
840
00:36:54,800 --> 00:36:58,400
I hope for her, though,
that it feels featured.
841
00:36:58,400 --> 00:37:00,440
Then moving on
to the eggplant mains.
842
00:37:00,440 --> 00:37:03,800
I mean, the Favourites
have to have it in the bag.
843
00:37:03,800 --> 00:37:06,360
Well, Sashi's restaurants,
it's this sort of Tamil one
844
00:37:06,360 --> 00:37:08,560
that just smells stunning.
845
00:37:08,560 --> 00:37:10,360
Sashi is just owning it.
846
00:37:10,360 --> 00:37:11,560
SASHI: Nice and crispy.
847
00:37:11,560 --> 00:37:16,240
However, on the other side of the
fence, this famous eggplant puree.
848
00:37:16,240 --> 00:37:17,440
That is a bit chaotic.
849
00:37:17,440 --> 00:37:20,600
The only good thing,
Ali pops her head up.
850
00:37:20,600 --> 00:37:21,800
I'm going to brush.
851
00:37:21,800 --> 00:37:23,920
I'm starting to brush the whole
thing, then roll it in
852
00:37:23,920 --> 00:37:24,960
and then pass it to you.
853
00:37:24,960 --> 00:37:29,040
I think she's the perfect person
to actually pull this dish together.
854
00:37:29,040 --> 00:37:30,880
She's a graphic designer,
855
00:37:30,880 --> 00:37:34,120
so her visual prowess
in terms of composition.
856
00:37:34,120 --> 00:37:35,240
Here's hoping.
857
00:37:35,240 --> 00:37:37,120
On to raspberries and dessert.
858
00:37:37,120 --> 00:37:38,880
The Faves.
859
00:37:38,880 --> 00:37:41,720
The only part
where they're featuring raspberry
860
00:37:41,720 --> 00:37:45,600
is in a little centre
in the white chocolate mousse mould.
861
00:37:45,600 --> 00:37:47,520
Watered it down with rosewater.
862
00:37:47,520 --> 00:37:48,960
They're smart.
863
00:37:48,960 --> 00:37:51,360
There's four incredible players
on that team
864
00:37:51,360 --> 00:37:54,840
who are now going to be overcharging
the raspberry, hopefully.
865
00:37:54,840 --> 00:38:00,600
I reckon the dessert team on
team Fans are working so seamlessly.
866
00:38:00,600 --> 00:38:02,960
They're bringing the raspberry.
867
00:38:02,960 --> 00:38:06,200
So, I was the one, "This is a walk
in the park for the Favourites."
868
00:38:06,200 --> 00:38:07,920
Yeah.
I don't know anymore.
869
00:38:07,920 --> 00:38:10,360
Yeah. It could be an upset.
Could be an upset.
There could be.
870
00:38:16,080 --> 00:38:18,800
Ooh. Look at that.
871
00:38:20,320 --> 00:38:21,640
The diners are here.
872
00:38:23,600 --> 00:38:24,960
Wow.
873
00:38:24,960 --> 00:38:27,200
So, we're going to be
down to the last second.
874
00:38:27,200 --> 00:38:29,600
The pressure is on.
875
00:38:29,600 --> 00:38:31,480
Ooh.
876
00:38:33,480 --> 00:38:36,520
Fans, Favourites, the time has come.
877
00:38:36,520 --> 00:38:39,360
Your diners have arrived.
15 minutes till service.
878
00:38:39,360 --> 00:38:41,280
JOCK AND ANDY: Yay!
879
00:38:43,400 --> 00:38:45,440
Oh, my God.
880
00:38:45,440 --> 00:38:47,200
It's real. (LAUGHS)
881
00:38:49,280 --> 00:38:52,560
Three kilos?
Three kilos.
Beautiful. Well done.
882
00:38:52,560 --> 00:38:55,080
For the entree,
the Jerusalem artichoke chips
883
00:38:55,080 --> 00:38:56,280
have fried off beautifully.
884
00:38:56,280 --> 00:38:57,880
The artichoke is so yummy.
885
00:38:57,880 --> 00:38:59,840
They taste artichokey.
886
00:38:59,840 --> 00:39:01,360
Plating one up.
887
00:39:01,360 --> 00:39:04,880
But we haven't actually done
a full test plate.
888
00:39:04,880 --> 00:39:07,360
That looks sexy. Food can be sexy.
889
00:39:07,360 --> 00:39:10,200
It doesn't need to be just funky.
Sexy. Sexy is the key.
890
00:39:10,200 --> 00:39:12,960
Balancing this dish
is going to be key.
891
00:39:12,960 --> 00:39:15,440
Too salty?
No.
892
00:39:15,440 --> 00:39:17,120
I'm getting worried about soul.
893
00:39:17,120 --> 00:39:18,800
I'm not getting the acidity.
894
00:39:18,800 --> 00:39:21,440
We definitely need to boost,
like, the finger lime.
895
00:39:23,160 --> 00:39:25,840
Just with a touch more of acidity,
it's perfect.
896
00:39:25,840 --> 00:39:26,960
Yeah.
897
00:39:26,960 --> 00:39:28,520
Can I be honest?
898
00:39:31,240 --> 00:39:33,600
Like, I can't taste the artichoke
in there.
899
00:39:38,480 --> 00:39:40,840
I'm left with the artichoke.
900
00:39:40,840 --> 00:39:42,440
I get the artichoke.
901
00:39:42,440 --> 00:39:46,000
Yeah, I'm kind of left with it.
Yeah.
902
00:39:46,000 --> 00:39:47,960
The others
can taste the Jerusalem artichoke
903
00:39:47,960 --> 00:39:51,000
and I'm like, "Oh my gosh,
what's wrong with me?"
904
00:39:51,000 --> 00:39:53,000
Like what? What? What?
905
00:39:53,000 --> 00:39:54,720
I can't taste it.
906
00:39:54,720 --> 00:39:56,440
You've got to remember,
portion wise,
907
00:39:56,440 --> 00:39:58,800
we're definitely going
more heavy on the artichoke.
908
00:39:58,800 --> 00:40:04,160
Do I go along with the team
or do I go against the three of them?
909
00:40:06,240 --> 00:40:07,680
I'm confused.
910
00:40:19,720 --> 00:40:21,440
We're getting really close
to service,
911
00:40:21,440 --> 00:40:24,600
and we have to balance
this Jerusalem artichoke entree.
912
00:40:24,600 --> 00:40:26,520
Can I be honest?
913
00:40:26,520 --> 00:40:28,840
I can't... Like, I can't taste
the artichoke in there.
914
00:40:31,160 --> 00:40:32,520
I get the artichoke.
915
00:40:33,840 --> 00:40:36,240
Yeah. I'm kind of left with it.
Yeah.
916
00:40:37,680 --> 00:40:40,800
It's like having my mum's food
917
00:40:40,800 --> 00:40:42,600
and then saying,
918
00:40:42,600 --> 00:40:47,920
"I don't think
that you've seasoned it properly."
919
00:40:47,920 --> 00:40:50,520
But I'm from last season.
920
00:40:50,520 --> 00:40:52,680
I haven't had too much time
out of the comp.
921
00:40:52,680 --> 00:40:56,440
These three, who have worked out
in the industry for years and years.
922
00:40:56,440 --> 00:40:59,080
No way am I going to tell them
what to do.
923
00:41:00,160 --> 00:41:04,920
But my gut is telling me we have
to feature Jerusalem artichoke.
924
00:41:04,920 --> 00:41:07,120
I'm just going to go rogue.
925
00:41:07,120 --> 00:41:08,960
I'm just not going to tell anyone.
926
00:41:08,960 --> 00:41:12,200
I'm going to go into the pantry,
let's see what's there.
927
00:41:13,200 --> 00:41:17,040
Alright. Entree teams, listen up.
You've only got 10 minutes to go.
928
00:41:17,040 --> 00:41:18,160
Come on.
929
00:41:21,480 --> 00:41:24,640
I'm getting nervous. The diners,
we've got to feed them all.
930
00:41:24,640 --> 00:41:26,080
Happy, happy, happy?
931
00:41:26,080 --> 00:41:28,080
I'm happy. I'm very happy. Yeah.
I reckon it's good.
932
00:41:28,080 --> 00:41:31,160
But Harry's
really taking full control.
933
00:41:31,160 --> 00:41:33,520
Alright. Let's get
that green oil ready.
934
00:41:33,520 --> 00:41:35,600
The dish is a Jerusalem artichoke
puree
935
00:41:35,600 --> 00:41:39,360
packed with creamy flavour
from goat's cheese
936
00:41:39,360 --> 00:41:41,920
with a hard, charred globe artichoke.
937
00:41:41,920 --> 00:41:43,920
We've got Jenn working on two oils.
938
00:41:43,920 --> 00:41:45,840
I just want to add
a little bit of sweetness.
939
00:41:45,840 --> 00:41:47,120
Chris is a workhorse.
940
00:41:47,120 --> 00:41:50,120
He's making the really crispy
Jerusalem artichoke chips.
941
00:41:50,120 --> 00:41:52,120
I'm just, like, testing out
some seasoning now,
942
00:41:52,120 --> 00:41:54,160
which is just going to be
sumac and salt,
943
00:41:54,160 --> 00:41:56,520
salt and vinegar kind of vibe
because sumac's quite citrusy.
944
00:41:58,560 --> 00:42:00,360
The judges have expressed
their concerns
945
00:42:00,360 --> 00:42:02,640
about artichoke on artichoke.
946
00:42:02,640 --> 00:42:03,960
Can we plate one?
947
00:42:03,960 --> 00:42:05,680
We decide
to run a little test plate.
948
00:42:08,080 --> 00:42:10,040
I think we need one more thing
to have contrast
949
00:42:10,040 --> 00:42:11,720
between the artichoke layers.
950
00:42:11,720 --> 00:42:13,440
We're actually
missing something green.
951
00:42:13,440 --> 00:42:14,800
Yeah.
I'll get some.
952
00:42:14,800 --> 00:42:16,080
I'll get some asparagus on the boil.
953
00:42:16,080 --> 00:42:18,560
OK. You have five minutes
till service begins.
954
00:42:18,560 --> 00:42:21,000
So, get yourself together
'cause it's about to get real.
955
00:42:21,000 --> 00:42:22,120
It's time.
956
00:42:22,960 --> 00:42:24,600
This asparagus has got to be quick.
957
00:42:28,800 --> 00:42:30,520
We could get organised.
958
00:42:30,520 --> 00:42:32,520
Like, taste both of these.
959
00:42:32,520 --> 00:42:34,600
I think we... Like...
960
00:42:34,600 --> 00:42:36,240
MINOLI: I found something
in the pantry
961
00:42:36,240 --> 00:42:39,000
to bring out the sweetness
of the Jerusalem artichoke.
962
00:42:39,000 --> 00:42:43,480
I'm just going to try
a tiny bit of mirin to see...
963
00:42:43,480 --> 00:42:45,320
It might not work, but whatever.
964
00:42:45,320 --> 00:42:49,600
We've got yuzu
in the emulsion kind of going down,
965
00:42:49,600 --> 00:42:51,800
you know, Japanesey flavours.
966
00:42:53,240 --> 00:42:56,400
How sweet is that? OK.
967
00:42:56,400 --> 00:42:58,520
I make this emulsion
with a little bit of mirin.
968
00:43:01,400 --> 00:43:03,600
Maybe a little bit less, mirin,
but I think...
969
00:43:03,600 --> 00:43:05,520
I don't know. I think you're right.
I think you're right.
970
00:43:05,520 --> 00:43:06,520
I think you're right.
971
00:43:06,520 --> 00:43:08,680
The mirin's sweetness
972
00:43:08,680 --> 00:43:11,120
that can bring out the sweetness
of the Jerusalem artichoke.
973
00:43:11,120 --> 00:43:13,680
That's going to work. We need
to get more mirin into this.
974
00:43:13,680 --> 00:43:15,400
Now that it's all developing,
975
00:43:15,400 --> 00:43:17,520
you've got a lot of that citrus
is coming out.
976
00:43:20,640 --> 00:43:24,960
Whoa! I was not expecting
that response from Mindy.
977
00:43:24,960 --> 00:43:26,880
Team work, I love it.
978
00:43:30,360 --> 00:43:33,760
I'm definitely left with artichoke,
like, in the middle of my palate.
979
00:43:33,760 --> 00:43:35,320
I'm so glad I spoke up.
980
00:43:35,320 --> 00:43:38,920
I'm really happy that you, like,
you don't mind speaking up.
981
00:43:38,920 --> 00:43:41,400
Mindy is a fantastic leader.
982
00:43:41,400 --> 00:43:44,960
You're a rock star, girlfriend.
Oh, yes!
983
00:43:44,960 --> 00:43:47,440
She cares about her staff
in the kitchen.
984
00:43:47,440 --> 00:43:49,600
And ultimately, this is a job
985
00:43:49,600 --> 00:43:53,120
that she wants everyone
to work together as a team on.
986
00:43:53,120 --> 00:43:55,280
OK, chips, I'm just going
to put onto the table.
987
00:43:55,280 --> 00:43:56,760
You look really organised, eh?
988
00:43:58,920 --> 00:44:01,520
I try to be organised.
989
00:44:01,520 --> 00:44:03,120
I do, too.
990
00:44:03,120 --> 00:44:04,320
It just never worked out.
991
00:44:04,320 --> 00:44:05,960
(BOTH LAUGH)
992
00:44:05,960 --> 00:44:08,280
We're going to set up
a little process line, one by one,
993
00:44:08,280 --> 00:44:09,920
because consistency is key.
994
00:44:09,920 --> 00:44:11,360
Ice-cream scoop.
995
00:44:11,360 --> 00:44:14,360
Scoop it up out of the bowl,
it's on to you, mate.
Yep.
996
00:44:14,360 --> 00:44:15,720
Tuna's in, looking good.
997
00:44:15,720 --> 00:44:17,160
Dressing. Dressing. Yeah?
998
00:44:17,160 --> 00:44:18,960
You realise
everything that you've learned
999
00:44:18,960 --> 00:44:19,960
in the last 10 years.
1000
00:44:19,960 --> 00:44:21,360
You know,
if I was back in my season,
1001
00:44:21,360 --> 00:44:23,640
it would have been chaos
in this team challenge.
1002
00:44:23,640 --> 00:44:25,800
We've come in,
we're cool, calm, collected.
1003
00:44:25,800 --> 00:44:26,880
We're dressing.
1004
00:44:26,880 --> 00:44:28,800
We're getting those flavours
all happening now,
1005
00:44:28,800 --> 00:44:30,280
which is really great.
1006
00:44:30,280 --> 00:44:32,600
And I think it's really
going to wow their palates.
1007
00:44:32,600 --> 00:44:34,520
I mean, that is just spot on now.
Yeah.
1008
00:44:34,520 --> 00:44:36,240
It's spot on, which is great.
1009
00:44:36,240 --> 00:44:37,880
Righto, everyone.
1010
00:44:37,880 --> 00:44:39,400
Service starts in 10...
1011
00:44:39,400 --> 00:44:41,520
JUDGES AND DINERS: Nine, eight,
1012
00:44:41,520 --> 00:44:43,320
seven, six,
1013
00:44:43,320 --> 00:44:44,760
five,
1014
00:44:44,760 --> 00:44:48,480
four, three, two, one.
1015
00:44:48,480 --> 00:44:49,760
That's it!
1016
00:44:51,800 --> 00:44:54,960
Let's go!
1017
00:44:55,720 --> 00:44:57,640
Here we go. Asparagus.
1018
00:44:57,640 --> 00:44:59,200
This is crazy.
1019
00:44:59,200 --> 00:45:01,680
Alright. Did you want me
to follow with the oil?
1020
00:45:01,680 --> 00:45:04,680
Max has just finished the asparagus
and we're plating up.
1021
00:45:04,680 --> 00:45:06,520
Oh, my God, it's crazy.
1022
00:45:06,520 --> 00:45:08,120
I just don't know
if it's going to work.
1023
00:45:08,120 --> 00:45:11,040
Otherwise, it might be too heavy
on the artichoke.
1024
00:45:11,040 --> 00:45:12,320
I'm just trusting him.
1025
00:45:13,440 --> 00:45:15,880
The pressure is so real.
1026
00:45:15,880 --> 00:45:17,400
Service.
Service.
1027
00:45:17,400 --> 00:45:18,480
Service, please!
Service.
1028
00:45:18,480 --> 00:45:21,440
If everything
doesn't marry up together
1029
00:45:21,440 --> 00:45:23,800
and this crazy idea
that I've put forward
1030
00:45:23,800 --> 00:45:26,080
to three people
to do this ingredient,
1031
00:45:26,080 --> 00:45:28,520
I could be throwing my team
into an elimination challenge.
1032
00:45:29,680 --> 00:45:31,480
OK, well, we walked into this
1033
00:45:31,480 --> 00:45:34,480
thinking that it was all going
to be about the Favourites,
1034
00:45:34,480 --> 00:45:38,120
but the Fans have really brought
their A-game to this.
1035
00:45:38,120 --> 00:45:41,040
They're really knuckling down
on hitting the brief.
Yeah.
1036
00:45:41,040 --> 00:45:43,000
And the stakes are massive,
you know?
1037
00:45:43,000 --> 00:45:45,200
This is the first service challenge,
you know.
1038
00:45:45,200 --> 00:45:49,000
And this should be a walk
in the park for the Favourites.
It should be.
1039
00:45:49,000 --> 00:45:50,840
Service, please. Thank you.
1040
00:45:51,880 --> 00:45:53,160
Thank you.
1041
00:45:59,920 --> 00:46:01,080
Thank you.
1042
00:46:01,080 --> 00:46:03,080
Wow.
Thank you.
1043
00:46:03,080 --> 00:46:06,040
OK, so entree from the Fans team.
1044
00:46:06,040 --> 00:46:10,840
Jerusalem artichoke puree,
roasted globe artichokes, asparagus,
1045
00:46:10,840 --> 00:46:12,880
Jerusalem artichoke chips,
1046
00:46:12,880 --> 00:46:16,320
the za'atar oil
and cumin chilli oil.
1047
00:46:16,320 --> 00:46:17,600
I think it looks nice
1048
00:46:17,600 --> 00:46:20,800
for their first dish in
their first-ever service challenge.
1049
00:46:20,800 --> 00:46:23,640
Yeah. I mean,
consistent presentation.
1050
00:46:23,640 --> 00:46:26,520
Can I also just mention
how good it smells?
1051
00:46:26,520 --> 00:46:27,680
Yeah.
Mmm.
1052
00:46:27,680 --> 00:46:29,360
Let's get into it.
I'm going in.
1053
00:46:55,120 --> 00:46:58,440
The Jerusalem artichoke puree
is beautiful, it's silky,
1054
00:46:58,440 --> 00:47:00,680
getting the flavour out of the skins
is gorgeous.
1055
00:47:00,680 --> 00:47:03,400
And putting the goat's cheese
in there - genius move.
1056
00:47:03,400 --> 00:47:07,040
You've got that puree, which is
silky, but it's also not too heavy.
1057
00:47:07,040 --> 00:47:08,160
Yeah.
1058
00:47:08,160 --> 00:47:11,880
The globe artichoke, roasted,
delicious flavour, perfectly cooked.
1059
00:47:11,880 --> 00:47:14,280
I love the little addition
of asparagus.
1060
00:47:14,280 --> 00:47:15,560
That fresh greenness
1061
00:47:15,560 --> 00:47:18,720
actually balances out the earthiness
of both the other artichokes.
1062
00:47:18,720 --> 00:47:19,880
Yeah.
1063
00:47:19,880 --> 00:47:22,280
There's a lot of contrast going on
from fried chips
1064
00:47:22,280 --> 00:47:24,880
through to super tender,
verdant green,
1065
00:47:24,880 --> 00:47:30,040
right down to that fizzy dusting of
sugary sumac on the top of the chips.
1066
00:47:30,040 --> 00:47:31,840
Everything fits.
1067
00:47:31,840 --> 00:47:33,120
I could not agree more.
1068
00:47:33,120 --> 00:47:36,040
And then the oils,
they just play off each other.
1069
00:47:36,040 --> 00:47:38,600
At not one point was I like,
"Whoa, this is so heavy,"
1070
00:47:38,600 --> 00:47:40,800
and that was the one thing
that I was worried about
1071
00:47:40,800 --> 00:47:43,160
with Jerusalem artichoke
on Jerusalem artichoke
1072
00:47:43,160 --> 00:47:44,320
on Jerusalem artichoke.
1073
00:47:44,320 --> 00:47:47,800
And I think
it's a really, really smart dish.
Yeah.
1074
00:47:47,800 --> 00:47:50,560
The cooking of everything
for this first service challenge
1075
00:47:50,560 --> 00:47:52,240
with 40 plates going out...
1076
00:47:52,240 --> 00:47:53,760
Yeah.
1077
00:47:53,760 --> 00:47:55,360
..it doesn't get much better.
Yeah.
1078
00:47:55,360 --> 00:47:57,400
And that's Harry leading that.
1079
00:47:57,400 --> 00:47:59,760
We know there was
some potential issues
1080
00:47:59,760 --> 00:48:01,960
on the other side of the fence,
1081
00:48:01,960 --> 00:48:04,680
so this may well cause
an upset in the first course.
1082
00:48:18,600 --> 00:48:22,880
Yes, I love this. Look at this
pretty, beautiful little dish.
1083
00:48:22,880 --> 00:48:25,120
MINOLI: Mindy is a boss
in the kitchen.
1084
00:48:25,120 --> 00:48:27,280
Service. Thank you, mate.
1085
00:48:27,280 --> 00:48:31,680
I have never run a service
as smoothly as she has run this.
1086
00:48:31,680 --> 00:48:34,520
Minoli, you've got
the hands of a bloody chef, babe.
1087
00:48:34,520 --> 00:48:37,240
You've got the eyes,
the touch and the palate.
1088
00:48:37,240 --> 00:48:39,760
Our dish, it's got the new emulsion,
1089
00:48:39,760 --> 00:48:43,000
but we're still only featuring
Jerusalem artichoke
1090
00:48:43,000 --> 00:48:44,520
as chips on the top.
1091
00:48:44,520 --> 00:48:45,920
Service.
1092
00:48:45,920 --> 00:48:48,000
I don't know if that's enough today.
1093
00:48:49,040 --> 00:48:51,360
I just want to crush the Fans.
1094
00:48:51,360 --> 00:48:54,720
You know, I love them,
but I just want to crush them.
1095
00:48:57,680 --> 00:48:59,120
Thank you.
1096
00:49:01,040 --> 00:49:02,040
Wow.
1097
00:49:03,120 --> 00:49:05,480
From the Favourites,
an entree of tuna tartare
1098
00:49:05,480 --> 00:49:09,840
with Jerusalem artichoke chips,
finger lime and citrus emulsion.
1099
00:49:11,160 --> 00:49:13,720
There's one way to know
that Jerusalem artichoke's there.
1100
00:49:17,400 --> 00:49:18,600
Pour it all on top.
1101
00:49:41,120 --> 00:49:42,840
If I blindfolded you
1102
00:49:42,840 --> 00:49:47,240
and put some of that with the
artichoke in your mouth together,
1103
00:49:47,240 --> 00:49:49,080
would you be able to tell
it's artichoke?
1104
00:49:51,320 --> 00:49:53,800
At the end, with the sweetness,
but that's it.
1105
00:49:53,800 --> 00:49:54,800
Yeah.
1106
00:49:54,800 --> 00:49:56,720
There you go, Minoli.
1107
00:49:59,760 --> 00:50:01,560
It was a very interesting one.
1108
00:50:01,560 --> 00:50:03,400
Very, very interesting one.
1109
00:50:03,400 --> 00:50:07,040
I think the mix,
the tuna mix itself, is nice.
1110
00:50:07,040 --> 00:50:09,440
You get a slight hint of tuna,
1111
00:50:09,440 --> 00:50:12,040
just a tad of yuzu
through that emulsion.
1112
00:50:13,160 --> 00:50:15,400
Nice pops of finger lime.
1113
00:50:15,400 --> 00:50:19,360
You don't get artichoke
until right at the end.
Yeah.
1114
00:50:19,360 --> 00:50:21,000
Perfect on paper.
1115
00:50:21,000 --> 00:50:24,440
I mean, the tuna,
amazing piece of produce.
1116
00:50:24,440 --> 00:50:27,840
At the same time, I found
that snowfall of artichoke chips
1117
00:50:27,840 --> 00:50:31,040
was reasonably underwhelming for me.
1118
00:50:32,400 --> 00:50:34,240
The idea behind the dish
was pretty solid.
1119
00:50:34,240 --> 00:50:36,640
I just feel they've missed
the mark on the artichoke.
1120
00:50:38,680 --> 00:50:40,920
Service.
1121
00:50:40,920 --> 00:50:43,080
Fans or Favourites on three
for the entree.
1122
00:50:43,080 --> 00:50:44,400
One, two, three.
1123
00:50:44,400 --> 00:50:45,400
MEL AND ANDY: Fans.
1124
00:50:46,440 --> 00:50:47,880
Fans.
1125
00:50:47,880 --> 00:50:49,760
(BOTH LAUGH)
1126
00:50:49,760 --> 00:50:50,760
Seamless.
1127
00:50:50,760 --> 00:50:52,320
This one?
1128
00:50:52,320 --> 00:50:53,480
Oh, that looks beautiful, guys.
1129
00:50:53,480 --> 00:50:54,600
Service!
1130
00:50:54,600 --> 00:50:56,040
Please.
1131
00:50:56,040 --> 00:50:58,320
Oh, we did it. We did it.
1132
00:50:58,320 --> 00:51:01,040
Alright. This is it.
1133
00:51:01,040 --> 00:51:02,040
Service.
1134
00:51:03,520 --> 00:51:05,800
Oh, my God.
1135
00:51:05,800 --> 00:51:08,000
Well done, guys.
Thanks very much.
1136
00:51:19,240 --> 00:51:21,800
Why has the oven changed?
We need to...
1137
00:51:21,800 --> 00:51:23,840
We've got lamb going in, babe.
Oh, sorry.
1138
00:51:23,840 --> 00:51:25,920
It'll just be eight minutes.
1139
00:51:25,920 --> 00:51:28,640
The stress is ramping up
close to the time.
1140
00:51:28,640 --> 00:51:30,960
Obviously, our lamb
has to get to temperature.
1141
00:51:30,960 --> 00:51:33,120
We've got to let it time to rest.
1142
00:51:33,120 --> 00:51:34,680
The chermoula is done.
1143
00:51:34,680 --> 00:51:37,640
We have our eggplant
through our yoghurt sauce.
1144
00:51:37,640 --> 00:51:39,080
I think it's nice.
1145
00:51:39,080 --> 00:51:42,520
Daniel and Dulan are still working
on the smoky eggplant puree.
1146
00:51:42,520 --> 00:51:46,640
I'm just panko crumbing some
eggplant chips basically to fry up.
1147
00:51:46,640 --> 00:51:49,240
You can't say we're not hitting
the brief for eggplant feature.
1148
00:51:50,800 --> 00:51:52,440
We're up against Sashi.
1149
00:51:52,440 --> 00:51:54,440
Obviously, is extremely intimidating,
1150
00:51:54,440 --> 00:51:56,760
but there's a chance
to cook for immunity tomorrow,
1151
00:51:56,760 --> 00:51:58,280
safe from the first elimination,
1152
00:51:58,280 --> 00:52:01,200
which is everyone's goal,
not to be eliminated first.
1153
00:52:01,200 --> 00:52:03,520
We're going to bring the flavour,
bring the punch. It's a lot going on.
1154
00:52:06,400 --> 00:52:10,360
So, you will be on the fryer.
Yep.
1155
00:52:10,360 --> 00:52:12,120
Julie will be on the curries.
Yep.
1156
00:52:12,120 --> 00:52:14,760
I will leave Tony to finish the dish
1157
00:52:14,760 --> 00:52:17,640
and we will be dishing out
four at a time.
1158
00:52:17,640 --> 00:52:20,400
Our team is making
a beautiful coconut curry
1159
00:52:20,400 --> 00:52:22,720
with deep-fried eggplant.
1160
00:52:22,720 --> 00:52:25,000
Just in a really good zone.
1161
00:52:25,000 --> 00:52:27,160
Well into the garnishes
that I need to do.
1162
00:52:27,160 --> 00:52:28,280
I've done the chutney.
1163
00:52:28,280 --> 00:52:30,280
Is that a freezer?
In the freezer, Jules.
1164
00:52:31,520 --> 00:52:33,720
We're just working it out again.
1165
00:52:33,720 --> 00:52:35,680
We're just... Put this knife down.
1166
00:52:35,680 --> 00:52:37,440
We're just working it out.
1167
00:52:37,440 --> 00:52:38,680
(BOTH LAUGH)
1168
00:52:38,680 --> 00:52:41,000
We would have had
yoghurt coriander sorbet.
1169
00:52:41,000 --> 00:52:42,720
Nothing bloody changes.
1170
00:52:42,720 --> 00:52:46,560
Being back in the MasterChef
kitchen, doing a team challenge,
1171
00:52:46,560 --> 00:52:49,200
it just brings back
so many memories.
1172
00:52:49,200 --> 00:52:53,120
Come on! Support the red team!
Two for the price of one.
1173
00:52:53,120 --> 00:52:55,680
Always enormously stressful.
1174
00:52:55,680 --> 00:52:57,600
Can you plate up?
No, I have no idea.
1175
00:52:57,600 --> 00:53:00,720
It seems very different
this time around. A lot calmer.
1176
00:53:00,720 --> 00:53:03,880
$5 - you get two cheesy balls.
Come on!
1177
00:53:03,880 --> 00:53:05,640
Come on!
1178
00:53:06,760 --> 00:53:08,640
Basically, our salted eggplant
1179
00:53:08,640 --> 00:53:11,120
just needs to be wrung out
and deep-fried.
1180
00:53:11,120 --> 00:53:12,960
We need to finish off the rice...
1181
00:53:12,960 --> 00:53:16,520
Donny, splash some ghee
on top of it.
1182
00:53:16,520 --> 00:53:18,200
We need more ghee on it.
1183
00:53:18,200 --> 00:53:21,680
We've put our faith in Sashi
and hoping he's able to do it well.
1184
00:53:21,680 --> 00:53:23,880
Sashi.
Yes, sir.
1185
00:53:23,880 --> 00:53:25,560
The sauce is ready.
Eggplants?
1186
00:53:25,560 --> 00:53:27,880
Eggplant. Donny is going to be
on the eggplant.
1187
00:53:27,880 --> 00:53:30,560
All the condiments are ready.
Curry leaves are ready.
1188
00:53:30,560 --> 00:53:31,920
Shallots are fried.
1189
00:53:33,040 --> 00:53:34,240
It's not as punchy as I remember it.
1190
00:53:35,720 --> 00:53:36,720
OK.
1191
00:53:36,720 --> 00:53:39,200
I remember it having more...
1192
00:53:39,200 --> 00:53:42,280
like, a little...
Like, not a...not an uppercut,
1193
00:53:42,280 --> 00:53:43,640
but like a little...
1194
00:53:43,640 --> 00:53:44,720
You know what I mean?
1195
00:53:44,720 --> 00:53:47,560
Like a little bit punch.
Is it missing something?
1196
00:53:51,360 --> 00:53:54,440
I remember
this dish made me pay attention.
1197
00:54:09,040 --> 00:54:10,880
It's not as punchy as I remember it.
1198
00:54:10,880 --> 00:54:12,760
Is it missing something?
1199
00:54:14,800 --> 00:54:16,960
The coriander chutney
is a bit of acid
1200
00:54:16,960 --> 00:54:18,840
and a bit of green chilli.
1201
00:54:18,840 --> 00:54:22,160
The coriander chutney would have
to be super amped for that to happen.
1202
00:54:22,160 --> 00:54:24,760
But yeah. I'm sure you will get it.
1203
00:54:24,760 --> 00:54:27,360
It will all come together.
I trust you.
1204
00:54:27,360 --> 00:54:31,160
My kathirikai dish is one of
our top sellers in the restaurant.
1205
00:54:31,160 --> 00:54:33,520
The coriander chutney
is what makes the difference.
1206
00:54:33,520 --> 00:54:35,800
I think a little bit of lime
might just bring it together.
1207
00:54:35,800 --> 00:54:37,280
Yeah, maybe.
1208
00:54:37,280 --> 00:54:39,000
SASHI: I want to prove to the judges
1209
00:54:39,000 --> 00:54:43,760
that my passion and my drive
is still there and I'm still worthy.
1210
00:54:43,760 --> 00:54:47,440
I just add a little bit of citrus,
so just amp up a bit.
1211
00:54:47,440 --> 00:54:49,720
But other than that,
I'm not changing anything else.
1212
00:54:49,720 --> 00:54:53,440
I believe in my dish. I know
the balance. I know the flavour.
1213
00:54:53,440 --> 00:54:56,000
Should be alright. Fingers crossed.
1214
00:54:56,000 --> 00:54:58,400
And I'm going to start
preparing for the service.
1215
00:54:58,400 --> 00:54:59,960
I'm going to be at the sauce end.
1216
00:54:59,960 --> 00:55:03,360
You can be at the fine dining
looking in. You zhuj. I'll splat.
1217
00:55:03,360 --> 00:55:05,200
Alright, team. Let's go.
1218
00:55:07,280 --> 00:55:09,680
So, every time, five bowls.
1219
00:55:09,680 --> 00:55:11,800
No-one's had a cry yet,
which is good.
1220
00:55:11,800 --> 00:55:14,080
(BOTH LAUGH)
1221
00:55:14,080 --> 00:55:17,760
I'm loving it. I'm loving it. Like,
it is very stressful at the moment.
1222
00:55:17,760 --> 00:55:22,280
We were getting closer to service,
we got the lamb, we got the puree,
1223
00:55:22,280 --> 00:55:24,760
the yoghurt and the chermoula
1224
00:55:24,760 --> 00:55:29,160
and the third eggplant element,
eggplant chip.
1225
00:55:29,160 --> 00:55:31,480
I'm just passing the puree.
1226
00:55:31,480 --> 00:55:33,200
Just get it a bit more finer.
1227
00:55:33,200 --> 00:55:35,840
So, I didn't want the spices
on the lamb
1228
00:55:35,840 --> 00:55:38,360
to clash with the spices
on the eggplant.
1229
00:55:38,360 --> 00:55:44,520
So, it's not a baba ganoush,
it's a "smoky eggplant puree".
1230
00:55:44,520 --> 00:55:47,880
The puree is ready.
Yeah.
1231
00:55:47,880 --> 00:55:49,840
Got another one of those trays done.
1232
00:55:49,840 --> 00:55:51,520
And can you take that to service?
1233
00:55:51,520 --> 00:55:56,360
I'm really glad that Ali stepped up
and took the leadership role.
1234
00:55:56,360 --> 00:55:58,160
Just chop-chop.
1235
00:56:00,000 --> 00:56:02,760
Is that how it's going to look?
No. We were trying to refine it.
1236
00:56:02,760 --> 00:56:05,440
It's...it's...it's chunky. It's a
bit over the place at the moment.
1237
00:56:05,440 --> 00:56:07,680
We need to refine it.
It's not coming together.
1238
00:56:07,680 --> 00:56:09,800
I need to just have another crack.
1239
00:56:09,800 --> 00:56:11,800
Remember, you guys
have got to think about
1240
00:56:11,800 --> 00:56:13,920
how quick it's going to be
for service.
1241
00:56:13,920 --> 00:56:15,360
This is one plate out of 40.
1242
00:56:15,360 --> 00:56:18,920
So, it's got to be speedy.
And are things going to be hot?
1243
00:56:18,920 --> 00:56:21,760
Andy's there, saying,
"Come on, you need to be ready."
1244
00:56:21,760 --> 00:56:23,160
What are we going to do?
1245
00:56:23,160 --> 00:56:24,400
We're going to have plate this up
1246
00:56:24,400 --> 00:56:26,160
and I'm going to have to do it
on the pass.
1247
00:56:26,160 --> 00:56:28,560
No, no, no.
Just I need it this way round.
1248
00:56:28,560 --> 00:56:30,120
Come on. Get one on.
1249
00:56:30,120 --> 00:56:31,920
Coming from my career as a designer,
1250
00:56:31,920 --> 00:56:34,760
I know that odd numbers
work better than even numbers.
1251
00:56:34,760 --> 00:56:37,760
So I cut the lamb into three,
put a little bit of chermoula on.
1252
00:56:37,760 --> 00:56:41,200
I kind of popped on the pomegranate,
put the yoghurt to the side.
1253
00:56:41,200 --> 00:56:43,440
The chip over the top.
Some leaves on the top.
1254
00:56:43,440 --> 00:56:45,160
Done. Copy that.
1255
00:56:46,360 --> 00:56:48,440
OK. Let's get on it.
Alright. Let's follow.
1256
00:56:48,440 --> 00:56:50,040
Let's go. Let's go.
1257
00:56:50,840 --> 00:56:52,000
Yeah.
1258
00:56:52,000 --> 00:56:55,880
Just be mindful of the gravy.
You need to do 24 plates with that.
1259
00:56:55,880 --> 00:56:58,160
There's a lot of elements
in this dish
1260
00:56:58,160 --> 00:57:00,680
and everything
complements each other.
1261
00:57:02,040 --> 00:57:05,440
The curry, the eggplant,
the coriander chutney,
1262
00:57:05,440 --> 00:57:09,040
the crunch element, the aromats,
the rice.
1263
00:57:09,040 --> 00:57:12,040
Thanks. Happy with that?
Yeah. Perfect.
1264
00:57:12,040 --> 00:57:14,800
It's like family coming together.
1265
00:57:14,800 --> 00:57:16,200
Service!
1266
00:57:17,520 --> 00:57:20,160
Compared to
my first service challenge...
1267
00:57:20,160 --> 00:57:21,720
Sashi...
1268
00:57:21,720 --> 00:57:23,400
..everyone's a little bit confused.
1269
00:57:23,400 --> 00:57:25,760
No-one seems to know what's
going on with that kind of pace.
1270
00:57:26,800 --> 00:57:29,520
Looking at the Fans
reminds me of me,
1271
00:57:29,520 --> 00:57:33,240
the hunger, the drive, the passion.
1272
00:57:33,240 --> 00:57:35,360
This is sick.
ALI: It's insane.
1273
00:57:35,360 --> 00:57:36,760
This is what you want to do
all your life?
1274
00:57:36,760 --> 00:57:38,480
Yeah, I'm keen.
Yes.
Loving it.
1275
00:57:38,480 --> 00:57:42,120
Hopefully, I can still do some magic
in the kitchen.
1276
00:57:42,120 --> 00:57:43,840
Plating up very well.
1277
00:57:43,840 --> 00:57:46,200
Look at it. Look at it.
Look at the colours popping out.
1278
00:57:46,200 --> 00:57:48,520
It's amazing.
The Funk Brothers.
1279
00:57:48,520 --> 00:57:49,720
We bring the funk.
1280
00:57:49,720 --> 00:57:52,400
What are Julie and I, then?
You are part
of the Funk Brothers too.
1281
00:57:52,400 --> 00:57:53,960
Funk mama.
1282
00:57:53,960 --> 00:57:55,360
(LAUGHTER)
1283
00:57:55,360 --> 00:57:58,240
Oh, my God, wait till I tell my kids
that's what you're calling me.
1284
00:57:58,240 --> 00:58:00,000
Service!
1285
00:58:06,760 --> 00:58:07,760
ANDY: Ooh!
1286
00:58:09,880 --> 00:58:12,080
Wow. Thank you.
Thank you.
1287
00:58:12,080 --> 00:58:14,280
The main from the Favourites team,
1288
00:58:14,280 --> 00:58:18,440
kathirikai of eggplant curry,
coriander chutney, fried shallots,
1289
00:58:18,440 --> 00:58:20,320
fried curry leaves, kafir lime
1290
00:58:20,320 --> 00:58:22,960
served with cumin rice.
1291
00:58:22,960 --> 00:58:26,200
I also tried Sashi's sauce.
1292
00:58:26,200 --> 00:58:28,320
It's not as punchy as I remember it.
1293
00:58:28,320 --> 00:58:29,760
No.
1294
00:58:29,760 --> 00:58:33,320
I just hope as a dish,
everything comes together.
1295
00:58:34,840 --> 00:58:36,720
Let's go.
1296
00:59:00,880 --> 00:59:03,320
It's fantastic.
1297
00:59:03,320 --> 00:59:05,680
Yeah. Beautiful texture.
1298
00:59:05,680 --> 00:59:08,680
It's a funny thing when eggplant
is cooked beautifully,
1299
00:59:08,680 --> 00:59:10,920
it feels so luxurious.
1300
00:59:10,920 --> 00:59:14,960
It has absorbed all of those
gorgeous flavours from the curry.
1301
00:59:14,960 --> 00:59:18,600
The cumin rice has that earthiness
that the cumin brings.
1302
00:59:18,600 --> 00:59:20,840
Really is gorgeous.
Yeah.
1303
00:59:20,840 --> 00:59:22,920
It's got balance, but it's also got,
1304
00:59:22,920 --> 00:59:28,960
like, massive punches thrown from
each individual garnish ingredient.
1305
00:59:28,960 --> 00:59:30,560
Unbelievable.
1306
00:59:33,200 --> 00:59:37,240
This speaks to me of someone
who's refined their craft.
1307
00:59:37,240 --> 00:59:39,520
Sashi's expertise,
now he's out in the industry,
1308
00:59:39,520 --> 00:59:40,840
now he's got his own restaurant.
1309
00:59:40,840 --> 00:59:43,080
When you add
Sashi's magic touch in there,
1310
00:59:43,080 --> 00:59:45,040
it just becomes extraordinary.
1311
00:59:45,040 --> 00:59:48,680
Eggplant, heavily salted,
squeezed out, cooked perfectly.
1312
00:59:48,680 --> 00:59:50,760
Every single little bit of it.
1313
00:59:50,760 --> 00:59:53,880
There's textures going on, the
kafir lime, the fried curry leaves.
1314
00:59:53,880 --> 00:59:57,880
When you get all of that together,
it is so harmonious, so delicious.
1315
00:59:57,880 --> 01:00:01,160
This is going to be
a hard main course to beat.
Yeah.
1316
01:00:01,160 --> 01:00:04,240
Come on, Fans.
Come on, Fans!
1317
01:00:04,240 --> 01:00:06,040
ALI: Let's look. Done.
1318
01:00:06,040 --> 01:00:08,360
I'm pretty impressed with it all,
to be honest.
1319
01:00:08,360 --> 01:00:09,880
Salted everything?
1320
01:00:09,880 --> 01:00:12,000
Alright. Service.
1321
01:00:12,000 --> 01:00:15,800
The best bit about the plating up
experience is shouting "Service."
1322
01:00:15,800 --> 01:00:18,600
I've always wanted to do that.
I've always wanted to do that.
1323
01:00:18,600 --> 01:00:19,920
Service.
1324
01:00:19,920 --> 01:00:23,600
As a huge fan of MasterChef,
I've been watching this for years.
1325
01:00:23,600 --> 01:00:25,000
Let's go.
1326
01:00:25,000 --> 01:00:26,960
The satisfaction
of getting that out,
1327
01:00:26,960 --> 01:00:28,920
I'm feeling a little bit emotional.
1328
01:00:28,920 --> 01:00:30,280
I'll tell you what.
1329
01:00:30,280 --> 01:00:33,320
Especially since it's been
a pretty tough cook.
1330
01:00:33,320 --> 01:00:35,200
Thank you.
Thank you.
1331
01:00:35,200 --> 01:00:37,120
I just hope all the elements
work well together.
1332
01:00:59,280 --> 01:01:01,840
Thank you.
Thank you.
1333
01:01:01,840 --> 01:01:03,400
ANDY: Well.
1334
01:01:03,400 --> 01:01:06,960
From the Fans, their main
of lamb and pistachio crust,
1335
01:01:06,960 --> 01:01:10,160
eggplant and chermoula and friends.
1336
01:01:10,160 --> 01:01:12,560
OK. Sure.
Righto.
1337
01:01:21,240 --> 01:01:22,960
Look at that baba ganoush.
1338
01:01:25,680 --> 01:01:27,080
Hmm.
1339
01:01:41,080 --> 01:01:43,120
Their cook on the lamb was beautiful.
1340
01:01:43,120 --> 01:01:44,720
Medium rare, delicious.
1341
01:01:44,720 --> 01:01:47,640
And the eggplant puree,
which was Dulan's,
1342
01:01:47,640 --> 01:01:49,320
we asked him about it,
he was like,
1343
01:01:49,320 --> 01:01:52,560
"Oh, it's smoky but not smoky
and it's spicy but not spicy."
1344
01:01:52,560 --> 01:01:56,280
It's exactly what it was - it was
like pure dead middle-of-the-road.
1345
01:01:56,280 --> 01:01:57,600
Yep.
1346
01:01:57,600 --> 01:01:59,720
It started out with Dulan's puree
1347
01:01:59,720 --> 01:02:01,600
and ended up with Ali
to try and bring it together.
1348
01:02:01,600 --> 01:02:05,600
So there wasn't that clean concept
right from the very beginning
1349
01:02:05,600 --> 01:02:06,960
with one person.
1350
01:02:06,960 --> 01:02:09,000
There's some decent cooking
in the elements,
1351
01:02:09,000 --> 01:02:10,680
like, you break them all down
1352
01:02:10,680 --> 01:02:13,200
and apart from the puree being
a bit kinda mellow...
1353
01:02:13,200 --> 01:02:15,360
Yeah. I'm a bit disappointed
for them
1354
01:02:15,360 --> 01:02:17,800
but at the same time,
all credit to them,
1355
01:02:17,800 --> 01:02:19,760
it was consistently plated,
1356
01:02:19,760 --> 01:02:23,600
you have acidity, you have that
beautiful eggplant and the lamb.
1357
01:02:23,600 --> 01:02:25,400
It's all kind of there.
1358
01:02:25,400 --> 01:02:27,760
Service! Please!
1359
01:02:33,240 --> 01:02:35,600
Well done.
1360
01:02:35,600 --> 01:02:39,960
Maybe we've just uncovered the great
advantage that our Favourites have.
1361
01:02:39,960 --> 01:02:43,840
There's a level of experience
that the Fans have yet to get.
1362
01:02:43,840 --> 01:02:45,560
They're gonna get it.
1363
01:02:45,560 --> 01:02:47,240
They're gonna walk
into dishes like this,
1364
01:02:47,240 --> 01:02:51,240
knowing they need to execute
a complete and cohesive dish.
1365
01:02:52,400 --> 01:02:53,760
Well done.
1366
01:02:53,760 --> 01:02:57,160
So what's going to happen
with dessert?
1367
01:02:57,160 --> 01:02:59,040
Let's go.
Let's have it.
I'm ready.
1368
01:02:59,040 --> 01:03:00,200
What is it?
1369
01:03:00,200 --> 01:03:01,480
Oh, yes, you do it.
1370
01:03:01,480 --> 01:03:02,880
Go for it.
1371
01:03:02,880 --> 01:03:04,280
Coming out?
1372
01:03:05,360 --> 01:03:07,400
Oh, nice.
Oh, yes, Steph.
1373
01:03:08,520 --> 01:03:10,680
Ah, she's a beauty.
That's nice.
1374
01:03:12,600 --> 01:03:13,960
That's perfect.
1375
01:03:15,360 --> 01:03:16,760
(GASPS) Oh, God.
1376
01:03:17,800 --> 01:03:20,040
That was not good.
1377
01:03:20,040 --> 01:03:23,360
Our dessert today is the dusty pink
white chocolate mousse.
1378
01:03:23,360 --> 01:03:25,800
We have a sable,
which is on the base,
1379
01:03:25,800 --> 01:03:28,960
and also raspberry meringue shards.
1380
01:03:28,960 --> 01:03:31,360
When you cut through
the white chocolate mousse,
1381
01:03:31,360 --> 01:03:34,240
you'll have the raspberry coulis
oozing out.
1382
01:03:34,240 --> 01:03:35,560
How is it?
1383
01:03:36,720 --> 01:03:39,120
We're still concerned
about Jock's comment
1384
01:03:39,120 --> 01:03:41,320
about the dish not having
enough raspberry.
1385
01:03:41,320 --> 01:03:43,680
There's not enough of the raspberry
in there.
1386
01:03:44,880 --> 01:03:47,120
We need a granita.
Yep.
1387
01:03:47,120 --> 01:03:49,560
Yep. And some fresh raspberries
on top of the granita.
For sure.
1388
01:03:49,560 --> 01:03:51,000
Yep, great.
1389
01:03:51,000 --> 01:03:53,080
White chocolate, it's quite sweet
1390
01:03:53,080 --> 01:03:55,280
so hopefully now
we've got enough raspberry
1391
01:03:55,280 --> 01:03:56,960
to cut through the white chocolate.
1392
01:03:56,960 --> 01:03:58,440
Think we've got a lot of raspberry.
1393
01:03:58,440 --> 01:03:59,800
Three, four, five, six...
1394
01:03:59,800 --> 01:04:04,120
Raspberry, it's not the hero of the
dish but we know that it's featured.
1395
01:04:04,120 --> 01:04:06,920
You'd think it's got enough
raspberries, wouldn't you?
1396
01:04:06,920 --> 01:04:08,360
(BOTH LAUGH)
1397
01:04:08,360 --> 01:04:11,480
If I was to buy, say,
a new single by Doja Cat
1398
01:04:11,480 --> 01:04:14,040
and it's featuring Nicki Minaj,
1399
01:04:14,040 --> 01:04:17,680
like, I don't want Nicki Minaj
throughout the whole song,
1400
01:04:17,680 --> 01:04:19,920
I'm buying it because of Doja Cat.
1401
01:04:22,000 --> 01:04:24,960
In this case, Doja Cat
is our white chocolate mousse.
1402
01:04:24,960 --> 01:04:27,160
They're still a little bit,
um, frozen.
1403
01:04:27,960 --> 01:04:33,080
I can see the Favourites have made
a mousse in a little spherical dome.
1404
01:04:33,080 --> 01:04:36,360
What else have they got in there?
Trying to suss it out.
1405
01:04:36,360 --> 01:04:38,920
It looks fancy
but I'm just kind of hoping
1406
01:04:38,920 --> 01:04:42,160
it's one of those things that looks
more impressive than it tastes
at this point. (LAUGHS)
1407
01:04:43,280 --> 01:04:45,280
It's the prettiest thing
I've ever seen.
1408
01:04:46,600 --> 01:04:48,200
Looking good.
1409
01:04:48,200 --> 01:04:49,400
Raspberry.
1410
01:04:50,800 --> 01:04:54,680
The dish is a raspberry friand
with mascarpone and thyme ice-cream,
1411
01:04:54,680 --> 01:04:58,720
a macadamia crumb, raspberry
sherbet and a raspberry gel.
1412
01:04:59,960 --> 01:05:01,160
Oh.
Good?
1413
01:05:01,160 --> 01:05:02,480
Mm. I love it.
1414
01:05:02,480 --> 01:05:04,440
Cake,
can't taste it because I'm coeliac,
1415
01:05:04,440 --> 01:05:07,280
so I just have to really trust
the palates of my teammates.
1416
01:05:07,280 --> 01:05:10,080
Can we have another one?
(ALL LAUGH)
1417
01:05:10,080 --> 01:05:12,760
So Steph, you wanna start plating
and then you're gonna do crumb
1418
01:05:12,760 --> 01:05:14,280
and I'm coming around with gel.
1419
01:05:14,280 --> 01:05:16,720
Steph is churning out those cakes
like a machine.
1420
01:05:16,720 --> 01:05:18,760
Hopefully, they're all consistent.
1421
01:05:18,760 --> 01:05:20,200
Beautiful, Steph.
1422
01:05:22,200 --> 01:05:24,800
Guys, they're plating.
We should start.
1423
01:05:24,800 --> 01:05:26,320
OK. Let's go.
1424
01:05:29,800 --> 01:05:33,840
It's terrifying, going up against
the Favourites dessert team.
1425
01:05:35,000 --> 01:05:37,120
But the chance to cook
for an immunity cook
1426
01:05:37,120 --> 01:05:39,560
at this stage of the game is huge.
1427
01:05:39,560 --> 01:05:40,680
Scoop it off.
1428
01:05:40,680 --> 01:05:43,520
Of course I wanna win and I think
we've absolutely killed it today.
1429
01:05:43,520 --> 01:05:45,520
I'm so proud of the girls.
1430
01:05:45,520 --> 01:05:47,600
Is that enough sherbet?
Yep.
1431
01:05:47,600 --> 01:05:49,720
Perfect.
Service, please.
1432
01:05:53,560 --> 01:05:55,880
JOCK: Whoa. Thank you.
1433
01:05:55,880 --> 01:05:57,720
MEL AND ANDY: Thank you.
1434
01:05:57,720 --> 01:06:00,600
Alright, from the Fans.
What's going on, Mel?
1435
01:06:00,600 --> 01:06:02,080
Dessert.
1436
01:06:02,080 --> 01:06:05,200
Raspberry friand,
mascarpone and thyme ice-cream.
1437
01:06:05,200 --> 01:06:09,040
Macadamia crumb, raspberry gel,
fresh raspberries.
1438
01:06:09,040 --> 01:06:11,480
That ice-cream looks r-r-r-r-rich.
1439
01:06:25,880 --> 01:06:27,920
It looks a little under
in the centre.
1440
01:06:37,960 --> 01:06:39,280
Hmm.
1441
01:06:41,840 --> 01:06:45,080
We'll start with the raspberry gel -
that is incredible.
1442
01:06:45,080 --> 01:06:48,240
Exactly what you want when you're
trying to feature raspberries -
1443
01:06:48,240 --> 01:06:51,200
it's bright, it's zingy,
silky smooth.
1444
01:06:51,200 --> 01:06:52,800
Love the textures going on
on the plate.
1445
01:06:52,800 --> 01:06:55,840
The toasted macadamias, they bring
a nice amount of crunch to it.
1446
01:06:55,840 --> 01:06:57,200
Same with the fresh raspberry too.
1447
01:06:57,200 --> 01:07:01,520
But the friand is just...
like, two minutes undercooked.
1448
01:07:01,520 --> 01:07:05,840
As a concept on the plate,
I think it was fantastic.
1449
01:07:05,840 --> 01:07:08,600
All of those flavours balanced.
I loved the puree as well.
1450
01:07:08,600 --> 01:07:11,640
It was just pure
turbo raspberry flavour.
1451
01:07:11,640 --> 01:07:14,320
And that mascarpone and thyme
ice-cream,
1452
01:07:14,320 --> 01:07:17,840
that acidity and that herbal
sort of quality about it
1453
01:07:17,840 --> 01:07:22,320
was a really lovely savoury foil
to the sweet elements on the plate.
1454
01:07:22,320 --> 01:07:24,680
Yeah, look, I think
it's a banging effort
1455
01:07:24,680 --> 01:07:27,880
but they've left the door open
for the Favourites to sneak in.
1456
01:07:27,880 --> 01:07:30,880
We know the Favourites struggled
to have...
1457
01:07:30,880 --> 01:07:33,040
..raspberry feature in their dessert.
1458
01:07:33,040 --> 01:07:35,000
I'm not quite sure
what we're gonna see there.
1459
01:07:36,560 --> 01:07:38,800
BILLIE: Service, please.
1460
01:07:38,800 --> 01:07:41,640
But the door, slightly ajar.
1461
01:07:59,360 --> 01:08:03,280
OK, from the Favourites,
their dessert of dusty pink domes,
1462
01:08:03,280 --> 01:08:06,320
raspberry glazed white chocolate
mousse, raspberry coulis,
1463
01:08:06,320 --> 01:08:08,040
sable and meringue.
1464
01:08:09,720 --> 01:08:11,480
Alright.
1465
01:08:19,680 --> 01:08:21,800
Oh, it's oozing. It's oozing.
1466
01:08:38,040 --> 01:08:40,720
The mirror glaze
is so pleasingly perfect
1467
01:08:40,720 --> 01:08:44,480
and just the construction
of the mousse, all very nice.
1468
01:08:44,480 --> 01:08:47,720
However, I'm not getting
a lot of raspberry.
1469
01:08:47,720 --> 01:08:49,080
Yeah.
1470
01:08:49,080 --> 01:08:52,480
The frozen coulis, I thought
that might be the saving grace
1471
01:08:52,480 --> 01:08:54,120
in terms of featuring raspberry.
1472
01:08:55,240 --> 01:08:58,040
But the flavour of it
was rosewater forward.
1473
01:08:58,040 --> 01:09:00,640
Like, the white chocolate mousse,
it looked beautiful
1474
01:09:00,640 --> 01:09:02,520
but there was no flavour, you know?
1475
01:09:02,520 --> 01:09:05,880
Maybe it's time to set aside
the white chocolate.
1476
01:09:07,120 --> 01:09:11,080
The only raspberry that I'm getting
in any kind of volume
1477
01:09:11,080 --> 01:09:13,560
is the three raspberries
that were on the plate fresh.
1478
01:09:13,560 --> 01:09:14,640
Yep.
1479
01:09:14,640 --> 01:09:18,320
And so, the door was left open
for these guys to walk through
1480
01:09:18,320 --> 01:09:21,720
and I feel what we're actually
judging is...
1481
01:09:21,720 --> 01:09:24,320
..which of the two dishes
have less faults.
1482
01:09:24,320 --> 01:09:26,240
Last one and...
1483
01:09:26,240 --> 01:09:28,880
(CHEERING AND APPLAUSE)
Service, please!
1484
01:09:31,400 --> 01:09:33,000
My hands are sticky.
1485
01:09:35,320 --> 01:09:36,840
Good job.
1486
01:09:36,840 --> 01:09:38,760
That'd be insane if we went up
against immunity.
1487
01:09:38,760 --> 01:09:40,880
I was eyeing off their team
and we've got Billie,
1488
01:09:40,880 --> 01:09:43,760
so to be able to beat Billie
and the dessert Favourites team
1489
01:09:43,760 --> 01:09:44,920
would be insane.
1490
01:09:44,920 --> 01:09:47,000
(CHEERING)
1491
01:09:58,200 --> 01:10:01,800
Right, before we get down
to business, Fans...
1492
01:10:01,800 --> 01:10:04,240
..we gotta say, for your first
service challenge,
1493
01:10:04,240 --> 01:10:06,360
you were all pretty cool,
calm and collected.
1494
01:10:06,360 --> 01:10:08,680
Like, we've seen
all sorts of stuff in there.
1495
01:10:08,680 --> 01:10:09,840
Ooh, yes.
1496
01:10:09,840 --> 01:10:12,640
But you guys really did a good job,
so well done.
1497
01:10:12,640 --> 01:10:14,080
Well done.
1498
01:10:19,560 --> 01:10:22,480
But, at the end of it, today
was all about winning your course.
1499
01:10:24,520 --> 01:10:27,040
Fans, your first choice of the day
1500
01:10:27,040 --> 01:10:30,000
was Jerusalem artichoke
in the entree.
1501
01:10:31,480 --> 01:10:34,560
Now, we thought that there might
have been a little bit of strategy
1502
01:10:34,560 --> 01:10:36,160
in this decision...
1503
01:10:37,800 --> 01:10:42,600
..and it paid off
because your dish was exceptional.
1504
01:10:44,280 --> 01:10:46,440
And it was the winning entree.
1505
01:10:46,440 --> 01:10:48,080
(FANS CHEER)
1506
01:10:49,560 --> 01:10:51,960
Yes! Oh, my gosh!
1507
01:10:59,840 --> 01:11:01,680
Righto, main course.
1508
01:11:04,840 --> 01:11:05,960
Fans...
1509
01:11:07,000 --> 01:11:09,000
..you chose eggplant
1510
01:11:09,000 --> 01:11:12,000
as feature ingredient.
(ALL LAUGH)
1511
01:11:12,000 --> 01:11:15,880
You played right
into the Favourites' hands.
1512
01:11:15,880 --> 01:11:17,640
Sashi...
1513
01:11:17,640 --> 01:11:21,880
..that dish was every bit as good
as I remember it in the restaurant.
1514
01:11:21,880 --> 01:11:26,520
Mate, it was exceptional and it was
also the winning main course.
1515
01:11:26,520 --> 01:11:28,800
Yes!
(FAVES CHEER)
1516
01:11:32,240 --> 01:11:35,280
Good on ya, mate.
Good on ya, Sashi.
1517
01:11:35,280 --> 01:11:37,960
Well, we're at one-all.
1518
01:11:37,960 --> 01:11:40,320
So, dessert.
1519
01:11:40,320 --> 01:11:42,920
And raspberry.
1520
01:11:42,920 --> 01:11:48,520
Both teams' dishes, they had hits,
but they had a couple of misses.
1521
01:11:48,520 --> 01:11:51,680
But only one team nailed the brief.
1522
01:11:53,480 --> 01:11:54,920
And that team...
1523
01:11:58,000 --> 01:11:59,720
..was the Fans.
1524
01:11:59,720 --> 01:12:01,680
(ALL CHEER)
1525
01:12:16,600 --> 01:12:19,880
Fans, what a turn-up for the books,
hey?
1526
01:12:19,880 --> 01:12:22,080
Two out of three.
1527
01:12:22,080 --> 01:12:25,920
We've always said that this kitchen
is the great leveller,
1528
01:12:25,920 --> 01:12:28,160
and today, that was evident.
1529
01:12:28,160 --> 01:12:31,080
Harry, Max, Jenn, Chris,
1530
01:12:31,080 --> 01:12:33,360
Sachi, Julie, Michael, Tommy,
1531
01:12:33,360 --> 01:12:37,640
Melanie, Steph, Keyma and Montana,
1532
01:12:37,640 --> 01:12:40,920
you are all into tomorrow's challenge
1533
01:12:40,920 --> 01:12:44,960
and one step closer
to that all-important immunity
1534
01:12:44,960 --> 01:12:47,040
to avoid the first elimination.
1535
01:12:48,520 --> 01:12:51,880
So, well done.
We'll see you all back here tomorrow.
1536
01:13:00,520 --> 01:13:04,320
VOICEOVER: Tomorrow night
on MasterChef Australia...
1537
01:13:04,320 --> 01:13:07,960
..with only limited layers
of their normal pantry...
1538
01:13:07,960 --> 01:13:09,520
JULIE: Butter's up
with the fats and oils
1539
01:13:09,520 --> 01:13:12,720
up at the pointy end of the pyramid
and I don't have access to that.
1540
01:13:12,720 --> 01:13:16,280
..can they produce dishes
that are on point...
1541
01:13:16,280 --> 01:13:18,080
ANDY: One of you will win immunity
1542
01:13:18,080 --> 01:13:21,560
from Sunday night's
all-in elimination.
1543
01:13:21,560 --> 01:13:23,160
It needs to be
perfect.
1544
01:13:23,160 --> 01:13:25,040
This is why this
dish is risky.
1545
01:13:25,040 --> 01:13:27,800
..or will disaster
strike?
1546
01:13:27,800 --> 01:13:29,280
(ALL GASP)
Oh, my God.
1547
01:13:29,280 --> 01:13:31,080
Oh, no, what
has she done?
1548
01:13:31,080 --> 01:13:34,480
Captions by Red Bee Media
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