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ANNOUNCER: Previously,
on MasterChef Australia...
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(APPLAUSE)
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00:00:08,120 --> 00:00:11,600
..it was a pressure test
from a seafood legend.
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00:00:11,600 --> 00:00:12,880
Today, you'll be making my...
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..tuna Wellington with mashed potato
and tuna gravy.
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00:00:19,160 --> 00:00:22,160
They all tried to scale new heights.
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Breathe, Mel, it's all good.
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BILLIE: This recipe is...huge.
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Yes, Billie!
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HARRY: It needs to be
absolutely spot-on.
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But despite Melanie's best efforts...
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Oh, Mel.
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..she was the one that got away.
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BILLIE: Wow, stunning.
ALDO: It's so green.
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Tonight, a fabulous location...
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DANIEL: I've never seen anything
like this in person before.
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..will inspire a whole menu
of five-star food.
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Ooh.
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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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BILLIE: Wow.
ALDO: It's so green.
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So beautiful.
It's stunning.
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SARAH: We are at Werribee Mansion
today,
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and it's such a beautiful location.
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How cool is that?
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Ooh. Wow.
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ALI: Totally Jane Austen, isn't it?
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(LAUGHS)
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Seeing this grand building
in front of us...
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Look at this place.
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..it's just really nice to be
outside the MasterChef kitchen.
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Oh, my God.
Wow.
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DANIEL: I've never seen anything
like this in person before.
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It's awesome to be here.
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Now all I'm thinking is
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it's gonna be some really hard
challenge thrown at us.
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MINDY: Maybe it's a nice high tea?
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Maybe? Wedding? High tea.
Yep.
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I'm excited, but now I'm nervous
as well. (CHUCKLES)
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Morning.
Morning.
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MEL: How good is this?
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Welcome to Jock Zonfrillo's house.
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(ALL LAUGH)
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No? No.
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Welcome to the magnificent
Werribee Mansion.
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Built in 1877,
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this mansion is one of the largest
and most opulent properties
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in Victoria.
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Wow.
Cool.
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Today, it is the backdrop
for a MasterChef team challenge.
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(ALL EXCLAIM)
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Team, team, team.
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It's the first team challenge
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since we've combined
both Fans and Favourites.
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We're going to split you
into three teams of five.
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Everyone please take an apron
out of this bag
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and then stand
with your new teammates.
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Yellow. That's pretty.
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No peeking.
Pink!
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TOMMY: I think the dynamic's gonna
be really interesting.
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We've got Fans and Favourites and
we've all got different skill sets
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that we can really, you know,
put together.
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We got three Fans and two Faves,
yes!
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Yellow!
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Nice colour on you.
Thanks.
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(GIGGLES)
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Righto, on the yellow team, we've got
Harry, Steph, Billie, Tommy and Aldo.
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The pink team... (CHUCKLES) ..Alvin,
Keyma, Montana, Sarah and Daniel.
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And on the orange team,
Julie, Michael, Mindy, Matt and Ali.
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Daniel, mate,
that pink is pinging off you.
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You look great.
It's good, hey?
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Brings out my eyes, I think.
What do you think of the team?
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You've got a couple of Fans in there,
got a couple of Favourites in there.
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Yeah, nah, it's a good team,
good line-up.
Stoked?
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Kind of excited to finally be
working with a few of the Favourites
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so yeah, I'm keen as.
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I'm ready to give it a crack.
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Nice one.
Red pink crack.
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(LAUGHTER)
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And Julie?
I'm stoked.
Couple of Fans, couple of Favourites.
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I swear we didn't mean for that to
happen but it's worked out perfectly!
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(LAUGHTER)
There's a nice old even spread.
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Yep, absolutely great.
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I'm thrilled with my team.
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Well, today, you'll be feeding diners
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and they'll be expecting
extraordinary things.
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When you dine at a mansion
like this...
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..you'd expect the kind of food
that you'd find
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at Australia's best restaurants.
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But...
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..today, you'll only have access
to a pantry of ordinary ingredients.
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Think fruit and veg...
Yes!
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..and secondary cuts of meat.
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Beautiful.
Great.
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Yes.
Cool.
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We want you to turn
ordinary ingredients
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into an extraordinary
two-course meal.
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Cool.
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Two-course meal, OK.
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Two-course meal.
Two-course meal.
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I reckon planning, it'll be
absolutely critical in this cook.
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I reckon you guys need
a team captain.
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Please choose one.
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I vote one of you guys.
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(ALL CHATTER)
Come on, Billie.
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Rightio. Done.
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I haven't been it yet.
Go for it, mate.
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Yep, done. Cool.
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Righto, captains, hands up.
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Billie, Sarah and Michael.
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Interesting. All former Favourites.
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See how that goes.
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OK, you're gonna have 2.5 hours
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to prepare both an entree and a main
ready for service for the guests.
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There's a total of 60 diners
and each team will serve 20 of them.
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Your ordinary pantry full
of ordinary ingredients is open.
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The team that cooks
the most extraordinary menu
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will go into tomorrow's
immunity challenge.
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OK.
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Guys, have a look around you.
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This place oozes grandeur.
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We wanna see that grandeur
on a plate and in your menu.
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Bring us something bougie.
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Your time starts...
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..now.
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Run, run, run, run.
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Jog on! Jog on!
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Run, Dan.
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Run, Dan. Run, Dan.
Run!
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(ALL LAUGH)
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BILLIE: OK, what have we got?
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Eyes peeled, everyone.
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MINDY: Oh, there's some good stuff
here, guys.
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Yum.
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This is such a great challenge.
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TOMMY: Mm, lots of vegies.
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Did you see beef shin in there,
'cause there's like...
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Yeah, there is. Yep.
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I love secondary cuts.
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They've got loads of flavour
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and they've got so much
that they could bring to a dish.
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But look at the location.
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The expectation from the diners
and from the judges
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on how we create these amazing dishes
is gonna be super high today.
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ALDO: Mushrooms.
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JULIE: Is there chicken there,
Michael?
Yeah, there's chicken.
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For the first dish, lamb.
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BILLIE: Yeah, like pressed...
Yeah.
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..meat.
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There's actually some very, you know,
beautiful produce in the pantry
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though they might be basic.
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There's some mussels there.
TOMMY: Mussels are nice.
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ALDO: OK.
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We can see in the fridge that there's
some beautiful black mussels.
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What do you think stuffed mussels?
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That would be nice.
Stuffed mussels.
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Aldo has an idea for it,
so fantastic,
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we're already on our way
for the entree.
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So, the mussels are beautiful.
Mussels.
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Could do something with mussels.
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I'm leaning towards the mussels
for the entree today.
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They're really quick to cook
and I think everyone loves mussels.
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I believe we both want the mussels.
Um...
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So it seems that we weren't the only
ones eyeing off those mussels,
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which is hard because there's only
enough mussels for one team,
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one course - there's not enough
to go between two teams.
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One, two, three?
OK, we'll go scissors, paper, rock.
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OK, cool.
BOTH: Scissors, paper, rock.
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Yours. Well done.
Thank you, Billie.
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Good luck, guys. No worries, OK.
Good luck.
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Evidently, I'm not very good
at scissors, paper, rock.
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It's a real bugger, isn't it?
Yep.
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(LAUGHS) So bad.
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Anyway, we have to find
something else.
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Well, look at that whitebait
on the bottom. It's beautiful.
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Whitebait is known to be
pretty plain,
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so we need to work out how we can
really make it extraordinary,
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now that we've missed out
on the mussels.
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Alright, Captain,
what are we thinking?
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We could probably, maybe split
up into two, kind of, like...
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..two focusing on the entree
and three focusing on the main.
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I didn't put my hand up
to be captain,
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but the Fans and Alvin
pushed me forward.
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We'd go for some sort of
slow-braised meat
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which we can easily portion.
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I was trained in classical French
techniques at Le Cordon Bleu
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so I feel like I have
a responsibility today,
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because I do have three Fans
on my team.
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Bit of, like...a small amount
of cinnamon.
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Peppercorns, definitely.
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Pink?
White.
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Or any?
White or black. Yeah.
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This is chuck.
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I think in terms of a fine dining
kind of setting and meal,
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there is a lot of guidance
definitely needed
with the team today
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because this is probably
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00:09:30,880 --> 00:09:34,160
something that is pulling people
out of their comfort zone.
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So, Montana, you're good to work
on the entree as well?
Yeah.
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So, beetroot tartare.
Yeah.
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00:09:39,320 --> 00:09:43,000
So if we cut down the beetroot
into really fine cubes like this,
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that'll be perfect.
Yes.
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We can do a beet... We can do an oil
with the beetroot leaves.
Yeah.
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And then a beetroot consomme
on the outside.
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Beetroots are beautiful roasted
and nice in their natural state,
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but I think it's important
to really add in lots of flavour
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to enhance these beetroots as well.
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For the beef main,
I reckon shredded.
Yeah.
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00:10:01,600 --> 00:10:03,600
I think we do
a mushroom and beef stock
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that we turn into a, um...jus.
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The braising liquid? Yeah.
Yeah.
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So, braise
and then use it as the jus.
Yep.
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I think our menu hits the brief
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when it comes to taking ordinary
ingredients to extraordinary,
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but it's going to come down
to the execution.
235
00:10:19,160 --> 00:10:22,320
Team captain today.
So, captain of the orange team.
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I've got a very capable team -
Julie, Matt, Ali and Mindy -
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so, very excited
to cook with these guys.
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First time in a team challenge
with Matt and Ali,
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00:10:28,560 --> 00:10:29,920
so it's pretty awesome for us.
240
00:10:29,920 --> 00:10:32,560
So hopefully it goes well.
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00:10:32,560 --> 00:10:33,920
Me too.
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We won the mussels the fair way -
with a good old-fashioned rock-off
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00:10:37,320 --> 00:10:40,040
against Billie, the captain
from the yellow team.
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00:10:40,040 --> 00:10:42,960
So, Mindy and Ali
will get started on the entree.
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We're making a cold mussels dish,
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but they're going to pipe
some tarragon emulsion
247
00:10:46,720 --> 00:10:49,280
into the little gaps
inside the mussels
248
00:10:49,280 --> 00:10:52,760
and then hide that from our diners,
so when they dig in, they find it.
249
00:10:52,760 --> 00:10:54,200
To bring it all together,
we're gonna make
250
00:10:54,200 --> 00:10:57,480
a really vibrant, flavourful
summer vegetable broth.
251
00:10:57,480 --> 00:10:58,640
Pressure point for the entree
252
00:10:58,640 --> 00:11:00,240
is getting these mussels right,
for sure.
253
00:11:00,240 --> 00:11:01,240
These mussels...
254
00:11:01,240 --> 00:11:03,880
You can see I'm just ripping
these beards out at the moment.
255
00:11:03,880 --> 00:11:05,080
And it's the cook on the mussels.
256
00:11:05,080 --> 00:11:06,560
You cook these too far,
257
00:11:06,560 --> 00:11:09,080
they'll be like
rubbery little bullets.
258
00:11:09,080 --> 00:11:12,000
We want them to be really sweet.
We want them to be really tender.
259
00:11:12,000 --> 00:11:14,000
We've got to really get
that cook right.
260
00:11:14,000 --> 00:11:16,720
Julie and Matt
will work on the mains...
261
00:11:18,120 --> 00:11:20,960
..which is chicken ballotine
with some charred cos lettuce
262
00:11:20,960 --> 00:11:23,760
and we're gonna serve it
with smoked eggplant puree
and a little chicken jus.
263
00:11:23,760 --> 00:11:26,760
So, pretty classic, but flavours
that all work really well together.
264
00:11:26,760 --> 00:11:29,200
(TO THE TUNE OF 'RAWHIDE')
# Boning, boning, boning. #
265
00:11:29,200 --> 00:11:31,200
That's what we're doing.
266
00:11:31,200 --> 00:11:32,600
Boning a lot of chicken.
267
00:11:32,600 --> 00:11:36,440
2.5 hours to deliver 20 entrees
and 20 mains for our diners -
268
00:11:36,440 --> 00:11:38,040
it's not going to be
a walk in the park.
269
00:11:38,040 --> 00:11:39,920
Or a cook in the park.
Pardon the pun.
270
00:11:39,920 --> 00:11:43,560
But I'm really confident
in these four other cooks
271
00:11:43,560 --> 00:11:46,000
and they've just gone straight out
of the gates and are flying,
272
00:11:46,000 --> 00:11:47,120
so this is epic.
273
00:11:48,680 --> 00:11:51,960
We hope you have grand plans
for a delicious menu.
274
00:11:51,960 --> 00:11:53,840
You have two hours to go!
275
00:11:55,680 --> 00:11:58,560
Oh, everybody's excited, apparently!
276
00:11:59,280 --> 00:12:00,840
Great work, guys.
277
00:12:00,840 --> 00:12:02,480
Alright, let's do this.
278
00:12:02,480 --> 00:12:05,960
Sarah, do you still want it to be
like a braise thing, hey?
279
00:12:05,960 --> 00:12:07,200
Yeah, I think so.
Yeah.
280
00:12:07,200 --> 00:12:08,880
What a nice pantry, huh?
281
00:12:08,880 --> 00:12:10,000
Beautiful ingredients.
282
00:12:10,000 --> 00:12:11,960
But it is an ordinary pantry.
283
00:12:11,960 --> 00:12:14,480
It's not like the MasterChef pantry
back in the kitchen
284
00:12:14,480 --> 00:12:16,840
where there's lobster
or, you know, there's caviar.
285
00:12:16,840 --> 00:12:18,440
Yeah.
All of those...
Truffles.
286
00:12:18,440 --> 00:12:19,480
Yeah, truffles. Exactly.
287
00:12:19,480 --> 00:12:21,680
I mean, there's none of that
here today.
288
00:12:21,680 --> 00:12:24,560
And while this is beautiful,
it takes more work, right?
289
00:12:24,560 --> 00:12:26,200
It's about using inspiration
290
00:12:26,200 --> 00:12:29,160
to create that added level
of luxury and specialness.
291
00:12:29,160 --> 00:12:30,960
Yeah, and this will be interesting
292
00:12:30,960 --> 00:12:34,920
to see what techniques these guys
apply to these ordinary ingredients
293
00:12:34,920 --> 00:12:36,040
to really heighten them
294
00:12:36,040 --> 00:12:38,400
into something that's, like,
worthy for this location.
295
00:12:38,400 --> 00:12:39,520
Yeah.
296
00:12:39,520 --> 00:12:42,960
In order to make an extraordinary
dish, you've got to work at it.
297
00:12:53,080 --> 00:12:54,640
We need to weigh them out.
298
00:12:54,640 --> 00:12:56,720
We need 25 portion, right?
Yeah.
299
00:12:56,720 --> 00:12:59,040
BILLIE: Aldo and Harry
are working on the entree.
300
00:12:59,040 --> 00:13:02,200
We had a bit of a rough start
with our entree ingredient,
301
00:13:02,200 --> 00:13:04,840
but we finally settled on whitebait.
302
00:13:04,840 --> 00:13:07,480
Whitebait is pretty plain.
303
00:13:07,480 --> 00:13:09,760
Just a mix of corn and rice flour?
Corn and rice.
304
00:13:09,760 --> 00:13:12,640
It's usually just deep-fried
with flour and salt,
305
00:13:12,640 --> 00:13:14,240
but we're adding spices.
306
00:13:14,240 --> 00:13:17,680
We're doing a lovely tahini
yoghurt puree on the bottom
307
00:13:17,680 --> 00:13:20,520
and a little fancy herb salad.
308
00:13:21,840 --> 00:13:23,240
Crumb it up with the sumac.
309
00:13:24,520 --> 00:13:26,880
Steph, Tommy and I
are working on the main.
310
00:13:26,880 --> 00:13:31,200
We're doing slow-cooked lamb
with a swede puree and a lamb jus.
311
00:13:31,200 --> 00:13:33,960
We're also going to do
a pickled swede,
312
00:13:33,960 --> 00:13:37,480
as well as a little anchovy
and fresh herb salsa.
313
00:13:37,480 --> 00:13:39,840
Might do a bit of onion and garlic
in the swede puree?
314
00:13:39,840 --> 00:13:41,320
Yeah.
315
00:13:41,320 --> 00:13:45,200
Rumour has it you guys lost rock,
paper, scissors for some mussels.
316
00:13:45,200 --> 00:13:47,200
Yeah. I started with rock,
317
00:13:47,200 --> 00:13:48,960
which I think is a rookie error,
right?
318
00:13:48,960 --> 00:13:51,080
You should always
start with scissors.
He got you with paper.
319
00:13:51,080 --> 00:13:52,840
Yeah, he got me. He got me.
But that's alright.
320
00:13:52,840 --> 00:13:55,080
We pivoted.
What are you doing? Tell me.
321
00:13:55,080 --> 00:13:57,240
So, entree we're doing whitebait.
Yeah.
322
00:13:57,240 --> 00:13:59,720
So that's going to be nice,
crunchy fried
323
00:13:59,720 --> 00:14:01,600
with a lovely little herby salad.
324
00:14:01,600 --> 00:14:05,000
So, our mains, we're doing a...
We spoke about...
325
00:14:05,000 --> 00:14:06,920
What, just... What...what...
Yeah.
326
00:14:06,920 --> 00:14:09,000
Did... "Whoa!" with the whitebait.
What?
327
00:14:10,440 --> 00:14:12,720
How is it elevated?
328
00:14:18,480 --> 00:14:20,200
Um...
329
00:14:37,000 --> 00:14:39,960
That tarragon emulsion
looks nice, Mindy.
330
00:14:39,960 --> 00:14:41,240
MINDY: Let's do this.
331
00:14:42,400 --> 00:14:44,520
So, entree we're doing whitebait.
332
00:14:44,520 --> 00:14:46,680
So that's going to be
nice, crunchy fried
333
00:14:46,680 --> 00:14:48,280
with a lovely little herby salad.
334
00:14:48,280 --> 00:14:51,680
So our mains, we're doing a...
335
00:14:51,680 --> 00:14:52,800
We spoke about...
336
00:14:52,800 --> 00:14:54,880
What... Just... (MUTTERS)
Yeah.
337
00:14:54,880 --> 00:14:57,000
"Whoa!" with the whitebait?
338
00:14:57,000 --> 00:14:59,680
How is it elevated?
339
00:15:02,800 --> 00:15:03,920
Um...
340
00:15:03,920 --> 00:15:06,000
So Harry's got paprika,
341
00:15:06,000 --> 00:15:07,440
but it looks like cumin.
342
00:15:07,440 --> 00:15:08,800
Yeah.
Sumac.
343
00:15:08,800 --> 00:15:10,480
Lemon zest.
344
00:15:10,480 --> 00:15:12,720
Lemon zest.
ALDO: Garlic and onion powder.
345
00:15:12,720 --> 00:15:13,920
Garlic and onion powder.
346
00:15:13,920 --> 00:15:17,360
We're doing, like, a lovely
watercress, herby salad.
347
00:15:17,360 --> 00:15:20,480
We're melting down some lamb fat
to dress that with as well,
348
00:15:20,480 --> 00:15:22,480
so it's a bit more flavourful.
349
00:15:22,480 --> 00:15:24,720
Um... Yeah.
What about your main?
350
00:15:24,720 --> 00:15:26,400
We chose to use the lamb.
351
00:15:26,400 --> 00:15:32,720
We're doing slow-cooked lamb in a,
like, a red wine maple spice stock.
352
00:15:32,720 --> 00:15:33,720
JOCK: Yeah.
353
00:15:33,720 --> 00:15:37,400
That's going to be served
with a swede puree and pickled swedes
354
00:15:37,400 --> 00:15:42,280
and a little anchovy, herby,
salsa-y, crumby thing to go on top.
355
00:15:42,280 --> 00:15:43,440
Yeah.
Swedes?
356
00:15:43,440 --> 00:15:46,160
Love... Love that.
Absolutely love that.
357
00:15:46,160 --> 00:15:47,960
I would, as a team captain...
Mm-hm.
358
00:15:47,960 --> 00:15:49,400
..get some tasting on that done,
359
00:15:49,400 --> 00:15:52,440
and make sure it's not just
a lightly seasoned flour,
360
00:15:52,440 --> 00:15:54,040
because there's nothing worse.
361
00:15:54,040 --> 00:15:55,880
You can make it bougie
with the flavour,
362
00:15:55,880 --> 00:15:57,960
but it has to be literally spot on.
363
00:15:57,960 --> 00:15:59,280
Alrighty, then.
Good luck, Billie.
364
00:15:59,280 --> 00:16:00,520
Thank you. Thanks.
365
00:16:00,520 --> 00:16:03,200
The winning team today
gets a chance at immunity.
366
00:16:03,200 --> 00:16:07,840
I want to impress the judges,
so definitely taking on their advice.
367
00:16:07,840 --> 00:16:11,800
So this has to be super, super,
super, super-charged spices,
368
00:16:11,800 --> 00:16:12,920
loads of lemon.
369
00:16:12,920 --> 00:16:14,960
We might do a couple of...
370
00:16:14,960 --> 00:16:17,000
Testers.
..testers and we'll check them.
371
00:16:17,000 --> 00:16:18,480
Yeah.
OK?
372
00:16:18,480 --> 00:16:21,560
And I really want to lead my team
to a victory today.
373
00:16:21,560 --> 00:16:24,040
(LAUGHS)
374
00:16:24,040 --> 00:16:26,040
ALDO: Julie!
(LAUGHS)
375
00:16:26,040 --> 00:16:27,080
Julie?
Yeah.
376
00:16:27,080 --> 00:16:28,080
How are ya?
377
00:16:28,080 --> 00:16:30,280
Oh, good, Aldo. How are you doing?
378
00:16:31,280 --> 00:16:32,800
I'm laughing, buddy.
379
00:16:32,800 --> 00:16:34,720
Gotta laugh or you cry, right?
380
00:16:34,720 --> 00:16:37,640
We've still got so much to do
for the main.
381
00:16:37,640 --> 00:16:40,080
Like, you know,
wrap these chicken parcels up.
382
00:16:40,080 --> 00:16:41,280
We've got to poach them.
383
00:16:41,280 --> 00:16:43,720
We've got to chill them down
so they don't fall apart,
384
00:16:43,720 --> 00:16:45,760
and then we've got to brown them.
385
00:16:45,760 --> 00:16:48,440
But in my head,
I'm trying to do the math,
386
00:16:48,440 --> 00:16:51,080
which is not my strong suit,
so I may be getting it wrong,
387
00:16:51,080 --> 00:16:53,720
but it feels like
we're going to be alright.
388
00:16:53,720 --> 00:16:55,440
MICHAEL: Yeah. Feeling really good
at this point.
389
00:16:55,440 --> 00:16:59,000
I'm really happy with my team
and...and the trust they put in me
390
00:16:59,000 --> 00:17:00,880
and just the way they're working.
391
00:17:00,880 --> 00:17:04,880
I haven't given them fun dishes
to prep...by no means.
392
00:17:04,880 --> 00:17:06,200
But I think we're just having fun.
393
00:17:06,200 --> 00:17:07,960
Once you guys are finished
tying those,
394
00:17:07,960 --> 00:17:09,560
Matt, can you jump on
the eggplant puree?
395
00:17:09,560 --> 00:17:10,560
MATT: Yes.
396
00:17:10,560 --> 00:17:12,600
I'll get you guys to keep working
while we plate up.
397
00:17:12,600 --> 00:17:15,320
We don't need five people
on plate up. Cool with that?
No, no. Absolutely.
398
00:17:15,320 --> 00:17:17,840
So you want all the glory?
I'm here for the glory, man.
399
00:17:17,840 --> 00:17:19,840
You probably deserve it,
seeing as you're captain.
400
00:17:19,840 --> 00:17:21,120
(LAUGHS)
401
00:17:21,120 --> 00:17:22,520
There's a good bit of banter
going on,
402
00:17:22,520 --> 00:17:25,400
which is always a good sign
before a service at a restaurant.
403
00:17:25,400 --> 00:17:27,040
No, I think everything's
going to plan,
404
00:17:27,040 --> 00:17:28,680
apart from Matt taking so long...
405
00:17:28,680 --> 00:17:30,200
(LAUGHS)
..on those ballotines.
406
00:17:30,200 --> 00:17:32,720
No. I'm just joking. He's on
the last one now. We're flying.
407
00:17:32,720 --> 00:17:35,160
So for us now it's all about
bringing it all together.
408
00:17:35,160 --> 00:17:37,080
Your job is to turn boring
into bougie,
409
00:17:37,080 --> 00:17:38,920
and you've only got one hour
to do it.
410
00:17:38,920 --> 00:17:40,600
Let's go.
Come on!
411
00:17:41,480 --> 00:17:43,160
OK. We've got an hour, guys.
412
00:17:45,640 --> 00:17:47,240
Oh, it's hot.
413
00:17:47,240 --> 00:17:48,680
Just have a taste? I've seasoned it.
Yum.
414
00:17:48,680 --> 00:17:49,920
Yeah, it's good. Yum, yum, yum,
415
00:17:49,920 --> 00:17:51,480
Beautiful. Yeah.
416
00:17:51,480 --> 00:17:54,360
Not heard the word 'bougie' before.
(LAUGHS)
417
00:17:54,360 --> 00:17:56,760
You've not heard 'bougie'?
No.
418
00:17:56,760 --> 00:17:58,640
I feel like you would be
a bougie person.
419
00:17:58,640 --> 00:17:59,840
Until today.
420
00:17:59,840 --> 00:18:01,880
I would love to be a bougie person.
421
00:18:01,880 --> 00:18:06,560
For our main, we have decided to take
our secondary cut, chuck steak,
422
00:18:06,560 --> 00:18:10,520
and turn it into a slow-cooked meat,
423
00:18:10,520 --> 00:18:13,600
which we've got a beautiful jus,
and that creamy mash,
424
00:18:13,600 --> 00:18:15,120
and, you know, the oils,
425
00:18:15,120 --> 00:18:16,520
and bringing it all together
426
00:18:16,520 --> 00:18:20,320
to hopefully elevate this into
a very fine dining dish.
427
00:18:20,320 --> 00:18:23,280
Check what herbs are there
and just pick one that works.
428
00:18:23,280 --> 00:18:25,160
Yeah.
How do we want to do this?
429
00:18:25,160 --> 00:18:27,400
There's various styles of cooks
in my team.
430
00:18:27,400 --> 00:18:29,600
So, Sarah is obviously
French trained,
431
00:18:29,600 --> 00:18:32,080
and very skilled in,
you know, spices.
432
00:18:32,080 --> 00:18:34,520
Montana, Daniel and Keyma,
meanwhile,
433
00:18:34,520 --> 00:18:38,400
they're sort of just sort of started
this sort of cooking journey,
434
00:18:38,400 --> 00:18:40,400
so their strength lies elsewhere.
435
00:18:40,400 --> 00:18:43,480
And my strength is obviously a lot
of South-East Asian sort of cooking.
436
00:18:43,480 --> 00:18:47,600
So the ideas of this dish
are mainly coming from Sarah,
437
00:18:47,600 --> 00:18:48,680
and as team captain,
438
00:18:48,680 --> 00:18:52,440
she is directing us
and instructing us what to do.
439
00:18:52,440 --> 00:18:54,200
That's done. You're finished.
You're done.
440
00:18:54,200 --> 00:18:55,760
DANIEL: Do you reckon
that's more than enough?
441
00:18:55,760 --> 00:18:57,400
Yeah. Do you want to get started
on the jus?
442
00:18:57,400 --> 00:18:58,400
Yeah, I can do that.
443
00:18:58,400 --> 00:19:01,280
But I have to trust Sarah
at the helm.
444
00:19:01,280 --> 00:19:02,640
And she is...
445
00:19:02,640 --> 00:19:05,280
I mean, look at her. She's bougie.
446
00:19:06,040 --> 00:19:09,480
Sarah, Alvin and myself are working
very closely together for the mains.
447
00:19:09,480 --> 00:19:11,520
Just because it's not really
anyone's one dish,
448
00:19:11,520 --> 00:19:13,840
we're all sort of working
where we need to,
449
00:19:13,840 --> 00:19:16,920
and we all have the one idea on
roughly where it's going to go.
450
00:19:16,920 --> 00:19:20,760
I've been tasked with roasting
the bones and getting the jus on.
451
00:19:20,760 --> 00:19:25,080
So if you want to just get
some onions and celery and...
452
00:19:25,080 --> 00:19:26,240
Yeah.
..that ready.
453
00:19:26,240 --> 00:19:27,480
But it's a little chaotic,
454
00:19:27,480 --> 00:19:30,720
because Sarah is having
to give me instructions.
455
00:19:30,720 --> 00:19:32,400
Just water in the bones?
456
00:19:32,400 --> 00:19:34,000
I reckon do water in the bones.
457
00:19:34,000 --> 00:19:35,360
Separately you can do this.
458
00:19:35,360 --> 00:19:37,520
We'll just take the stock
from the bones
459
00:19:37,520 --> 00:19:40,640
and we'll start the red wine jus
here in a separate one.
460
00:19:40,640 --> 00:19:41,640
OK.
461
00:19:46,160 --> 00:19:47,400
Aha!
462
00:19:47,400 --> 00:19:49,480
Yeah. Lovely.
Done.
463
00:19:49,480 --> 00:19:52,000
It's not a bad place to be,
at the back of the kitchen.
464
00:19:52,000 --> 00:19:53,280
Yeah.
Yeah.
465
00:19:53,280 --> 00:19:55,320
It's a little bit cheeky up here.
466
00:19:55,320 --> 00:19:58,800
So our main dish today is
slow-cooked lamb
467
00:19:58,800 --> 00:20:01,520
with a swede puree and a lamb jus.
468
00:20:01,520 --> 00:20:04,240
We're also going to do
a pickled swede,
469
00:20:04,240 --> 00:20:08,160
as well as a little anchovy
and fresh herb salsa.
470
00:20:08,160 --> 00:20:12,600
We're pressing the, sort of,
shredded lamb into some trays.
471
00:20:12,600 --> 00:20:15,000
We'll get it into the blast.
It'll firm up.
472
00:20:15,000 --> 00:20:17,760
All the fat will sort of
hold it together.
473
00:20:17,760 --> 00:20:19,280
And then just at service,
474
00:20:19,280 --> 00:20:21,960
we'll take it out, cut it
into some nice even squares,
475
00:20:21,960 --> 00:20:25,520
fry them off on the grill
and serve them.
476
00:20:25,520 --> 00:20:31,240
Today, the brief is to turn ordinary
food into something extraordinary.
477
00:20:31,240 --> 00:20:33,280
TOMMY: Oh, there's some pretty good
pieces in here.
478
00:20:33,280 --> 00:20:36,840
Our main dish is essentially
lamb and vegetables.
479
00:20:36,840 --> 00:20:39,120
But I'm hoping that the way
480
00:20:39,120 --> 00:20:42,000
we've treated that lamb
and treated the swede
481
00:20:42,000 --> 00:20:45,360
shows that we can take
those ordinary ingredients
482
00:20:45,360 --> 00:20:47,760
and turn them into something
really fancy.
483
00:20:47,760 --> 00:20:49,480
I'll just go and get
another couple of trays
484
00:20:49,480 --> 00:20:51,600
and we can put one on top
and a weight
485
00:20:51,600 --> 00:20:53,360
and then we can chuck them
in the blast.
486
00:20:56,520 --> 00:20:58,840
MINDY: Today, I'm working on entrees
with Ali,
487
00:20:58,840 --> 00:21:01,040
and we're doing
a beautiful steamed mussels,
488
00:21:01,040 --> 00:21:03,160
lightly pickled
with a summer broth.
489
00:21:03,160 --> 00:21:06,320
And we're going to sneak in a little
bit of a tarragon emulsion in there
490
00:21:06,320 --> 00:21:08,040
to bring an element of surprise.
491
00:21:08,040 --> 00:21:09,320
Open for Mama.
492
00:21:09,320 --> 00:21:12,880
But we have to serve 20 diners,
plus the three judges.
493
00:21:12,880 --> 00:21:15,680
We've got to steam these mussels.
We're to clean the mussels.
494
00:21:15,680 --> 00:21:16,880
We've gotta de-beard them.
495
00:21:16,880 --> 00:21:19,840
It would be the worst thing in
the world for us to actually serve
496
00:21:19,840 --> 00:21:23,320
mussels with beard in it
to the judges or to our guests.
497
00:21:23,320 --> 00:21:26,280
And I'm going to do
five mussels per person.
498
00:21:26,280 --> 00:21:30,840
It's like 140 I have to prep just to
have a few backups up my sleeve.
499
00:21:30,840 --> 00:21:33,080
I hope these mussels
aren't a stitch-up.
500
00:21:33,080 --> 00:21:34,880
Bloody mussels. Whose idea was this?
501
00:21:34,880 --> 00:21:36,440
Can't believe people
were fighting over this.
502
00:21:36,440 --> 00:21:38,440
I want my mussels.
503
00:21:38,440 --> 00:21:40,360
Let's see how fast we can do it. Go.
504
00:21:41,360 --> 00:21:42,720
Ah!
Come on.
505
00:21:42,720 --> 00:21:44,600
Aldo, come and take the mussels!
506
00:21:44,600 --> 00:21:46,160
You can have them back!
507
00:21:46,160 --> 00:21:47,600
I'm going, I'm going.
508
00:21:58,000 --> 00:22:02,040
MEL: 30 minutes!
509
00:22:02,040 --> 00:22:04,280
(CHEERING, APPLAUSE)
510
00:22:05,480 --> 00:22:09,040
HARRY: OK. 30 minutes, guys. I reckon
we're going well. We can do this.
511
00:22:09,040 --> 00:22:12,200
Today we are doing two courses -
entree and main.
512
00:22:12,200 --> 00:22:16,440
Thank God there is no dessert
because it's so hot.
513
00:22:16,440 --> 00:22:17,680
You're doing great.
514
00:22:19,240 --> 00:22:21,240
Sorry, I'm sweating like a pig.
I love it.
515
00:22:21,240 --> 00:22:22,960
(LAUGHS)
516
00:22:22,960 --> 00:22:24,480
Can I have some ice, please?
517
00:22:25,920 --> 00:22:27,480
Or an ice-cream.
518
00:22:27,480 --> 00:22:30,560
The judges today,
they're expecting extraordinary.
519
00:22:30,560 --> 00:22:33,960
And the plan, it's tasting
everything along the side,
520
00:22:33,960 --> 00:22:38,640
and even if we've got to make
10,000 tastes of whitebait
521
00:22:38,640 --> 00:22:40,760
until when they got
the right bougie-ness,
522
00:22:40,760 --> 00:22:42,720
that will be my way to go today.
523
00:22:46,360 --> 00:22:48,680
And then a little bit
more seasoning, more salt.
524
00:22:48,680 --> 00:22:50,520
And I want more sumac
coming through.
525
00:22:50,520 --> 00:22:51,920
More?
More sumac.
526
00:22:51,920 --> 00:22:54,840
Yeah, I think more of all
of the spices.
527
00:22:54,840 --> 00:22:56,680
All of them. They
said it has to be...
528
00:22:56,680 --> 00:22:58,040
Bang on.
It can't be plain.
529
00:22:58,040 --> 00:22:59,560
The sumac will make it
nice and like...
Yeah.
530
00:22:59,560 --> 00:23:01,400
..acidic.
Yeah. I reckon.
531
00:23:01,400 --> 00:23:03,240
I reckon a bit more of everything.
532
00:23:03,240 --> 00:23:06,880
It is very important
to have the whitebait singing
onto the plate
533
00:23:06,880 --> 00:23:09,080
and they've got to be fried
perfectly to start,
534
00:23:09,080 --> 00:23:11,640
and the flavour has to be bang on.
535
00:23:12,640 --> 00:23:14,160
Mon, are you OK with the oil?
536
00:23:14,160 --> 00:23:15,160
Yeah.
Need any help?
537
00:23:15,160 --> 00:23:16,520
Nah, all good.
OK, cool.
538
00:23:16,520 --> 00:23:20,040
So on entree,
it is Montana and Keyma,
539
00:23:20,040 --> 00:23:23,680
and we have decided to take
the humble beetroot
540
00:23:23,680 --> 00:23:25,600
and we're doing roasted beetroot
541
00:23:25,600 --> 00:23:27,440
that's going to be in the centre
of the plate,
542
00:23:27,440 --> 00:23:30,560
then this kind of elegant consomme
around the outside
543
00:23:30,560 --> 00:23:34,640
and then beetroot oil
from the leaves on top.
544
00:23:34,640 --> 00:23:38,280
A consomme is basically
a clarified broth,
545
00:23:38,280 --> 00:23:39,600
and Keyma is working on that.
546
00:23:39,600 --> 00:23:41,400
But she's never done it before.
547
00:23:42,640 --> 00:23:47,640
It's not ready. We have to balance
and we...we need to clarify it.
548
00:23:47,640 --> 00:23:51,320
Once we strain this, if we
mix it together with eggwhites
549
00:23:51,320 --> 00:23:53,200
and bring back up to the simmer,
550
00:23:53,200 --> 00:23:54,960
you basically strain off
551
00:23:54,960 --> 00:23:56,400
all the impurities.
Yeah.
552
00:23:56,400 --> 00:23:59,800
It is a bit challenging
instructing my team members
553
00:23:59,800 --> 00:24:02,120
on doing all of these
French techniques,
554
00:24:02,120 --> 00:24:04,320
but I'm really hoping we can
bring it all together.
555
00:24:04,320 --> 00:24:07,320
We're getting closer to service
and...
556
00:24:07,320 --> 00:24:08,960
Ow, ow, ow, ow, ow.
557
00:24:08,960 --> 00:24:10,160
Damn.
558
00:24:10,160 --> 00:24:13,680
The beetroot has come out
of the oven.
559
00:24:13,680 --> 00:24:14,840
How soft do we want it?
560
00:24:17,320 --> 00:24:20,320
I mean, even the outer edges
aren't very, like, soft.
561
00:24:20,320 --> 00:24:22,040
Yeah, I mean, it is beetroot.
562
00:24:22,040 --> 00:24:23,040
Yeah.
563
00:24:25,240 --> 00:24:27,280
It's still pretty firm.
Yeah, it's pretty firm.
564
00:24:27,280 --> 00:24:28,760
Do you want to just chuck it in
for longer?
565
00:24:28,760 --> 00:24:29,760
Yeah. Cool.
566
00:24:29,760 --> 00:24:31,080
They're still not cooked through.
567
00:24:31,080 --> 00:24:34,920
I just hope that we have enough time
to really balance this beetroot
568
00:24:34,920 --> 00:24:37,440
because it is a hero part
of the dish.
569
00:24:37,440 --> 00:24:41,040
So just hoping we can get
that done in time.
570
00:24:41,040 --> 00:24:42,480
Just strain it one more time.
571
00:24:44,760 --> 00:24:46,720
I will be dreaming about mussels
tonight.
572
00:24:46,720 --> 00:24:49,320
I will smell like a mussel.
I will look like a mussel.
573
00:24:49,320 --> 00:24:50,680
There are so many mussels.
574
00:24:50,680 --> 00:24:52,560
Oh, the mussels,
they're finally prepped
575
00:24:52,560 --> 00:24:54,760
and now we are going to add
the tarragon emulsion.
576
00:24:54,760 --> 00:24:59,000
I have to pipe the emulsion into
every single mussel,
577
00:24:59,000 --> 00:25:01,880
but I feel like, actually,
I probably excel
578
00:25:01,880 --> 00:25:05,040
when I'm under a little bit of
pressure with time and stress.
579
00:25:05,040 --> 00:25:06,600
So this is what I live for.
580
00:25:06,600 --> 00:25:08,280
I love cooking under
this kind of pressure
581
00:25:08,280 --> 00:25:10,480
because I know it brings out
the best in me.
582
00:25:11,480 --> 00:25:14,520
ANDY: Well, the diners are arriving,
and that can only mean one thing.
583
00:25:14,520 --> 00:25:15,800
Time's a-running out.
584
00:25:15,800 --> 00:25:17,120
15 minutes to go.
585
00:25:17,120 --> 00:25:18,560
Let's go, guys.
586
00:25:18,560 --> 00:25:20,680
Look at the colour of that broth.
587
00:25:20,680 --> 00:25:22,560
Beautiful.
Yes!
588
00:25:22,560 --> 00:25:24,200
Can't be happier!
589
00:25:24,200 --> 00:25:26,400
They're so good.
590
00:25:26,400 --> 00:25:27,840
That's so beautiful.
591
00:25:33,080 --> 00:25:35,160
Has the whitebait gone brown?
592
00:25:35,160 --> 00:25:39,200
So for our entree, the tahini
and yoghurt cream is ready,
593
00:25:39,200 --> 00:25:41,280
as well as
the beautiful herbal salad.
594
00:25:41,280 --> 00:25:43,480
The herb salad,
you got the pepper in,
595
00:25:43,480 --> 00:25:45,720
there's the sweetness
and the freshness of the mint.
596
00:25:45,720 --> 00:25:48,280
So we need something very sharp
to dress this salad.
597
00:25:48,280 --> 00:25:51,400
And I made a beautiful lemon dressing
with a little bit of...
598
00:25:51,400 --> 00:25:52,760
Aldo's secret - love.
599
00:25:54,960 --> 00:25:57,360
No, no. It is love, from Naples.
600
00:25:57,360 --> 00:26:00,360
Limone. Lemon juice reduction.
601
00:26:00,360 --> 00:26:02,440
Whitebait, it's not
a bougie ingredient.
602
00:26:02,440 --> 00:26:03,800
It's a normal ingredient.
603
00:26:03,800 --> 00:26:07,520
So the second batch needs
to just be screaming again
604
00:26:07,520 --> 00:26:09,200
Middle Eastern flavour.
605
00:26:09,200 --> 00:26:11,480
So does this have extra seasoning
on the outside?
606
00:26:11,480 --> 00:26:12,480
Extra seasoning. Yeah.
607
00:26:14,320 --> 00:26:16,400
Yeah, I reckon that's heaps better.
608
00:26:16,400 --> 00:26:17,520
Good.
Heaps better.
609
00:26:17,520 --> 00:26:18,600
What do you think with that?
610
00:26:18,600 --> 00:26:19,720
That's really nice.
611
00:26:19,720 --> 00:26:22,920
The whitebaits, they're on point
and they're tasting great.
612
00:26:22,920 --> 00:26:25,000
They're Middle Eastern flavoured.
613
00:26:25,000 --> 00:26:27,560
They're like,
yes, it is the way to go for me,
614
00:26:27,560 --> 00:26:30,080
and for sure we made it bougie.
615
00:26:30,080 --> 00:26:32,000
But now we got to try
it all together.
616
00:26:32,000 --> 00:26:33,240
TOMMY: Are we doing it?
617
00:26:33,240 --> 00:26:34,800
We gotta adjust...
618
00:26:34,800 --> 00:26:37,600
I think it's just too...too acidic.
619
00:26:37,600 --> 00:26:38,760
Too acidic?
620
00:26:38,760 --> 00:26:39,960
I think so. Try, try.
621
00:26:39,960 --> 00:26:41,040
I tried it.
622
00:26:45,520 --> 00:26:50,120
BILLIE: We're tasting our entree
and it is quite acidic
623
00:26:50,120 --> 00:26:51,480
from the lemon dressing.
624
00:26:51,480 --> 00:26:54,520
It feels like it needs
some sort of relief from that.
625
00:26:54,520 --> 00:26:56,200
You're thinking
something sweet like that?
626
00:26:56,200 --> 00:26:57,440
Yeah, try one, try one.
627
00:26:57,440 --> 00:26:59,320
I'll slice 'em really thin.
628
00:26:59,320 --> 00:27:00,520
Like, really thin.
629
00:27:00,520 --> 00:27:01,640
Try it with a bit of grape.
630
00:27:01,640 --> 00:27:02,640
Oh, yeah.
631
00:27:03,760 --> 00:27:09,160
So Harry suggests that we put some
fresh grape on the plate as well.
632
00:27:09,160 --> 00:27:14,320
And I think it does bring that
acidity level down a little bit.
633
00:27:14,320 --> 00:27:18,040
So hopefully that's going to
fix this dish.
634
00:27:18,040 --> 00:27:19,480
It is delicious.
635
00:27:19,480 --> 00:27:20,920
Bougie.
636
00:27:20,920 --> 00:27:23,040
We are bougie here.
Let's get some more.
637
00:27:23,040 --> 00:27:25,040
JOCK: It doesn't matter
if you're ready or not.
638
00:27:25,040 --> 00:27:27,600
Service starts in five minutes.
639
00:27:27,600 --> 00:27:29,160
ANDY: Come on, guys! Let's go!
640
00:27:29,160 --> 00:27:30,960
(CLAPS)
641
00:27:33,720 --> 00:27:36,600
SARAH: Guys, I think...yeah, we
really need a hand on this, guys.
642
00:27:36,600 --> 00:27:39,000
The beetroot took a lot longer
than we expected
643
00:27:39,000 --> 00:27:41,880
to be cooked, so it's...
644
00:27:41,880 --> 00:27:44,160
Yeah, I can feel the pressure
building up now.
645
00:27:45,480 --> 00:27:48,600
More like...that?
Is that what we're after?
646
00:27:48,600 --> 00:27:51,480
Yeah, a bit smaller.
Bit smaller. Alright.
647
00:27:51,480 --> 00:27:55,040
And I've got, like,
the fattest fingers for this.
648
00:27:55,040 --> 00:27:57,240
I think just do it a lot neater
than that.
649
00:27:57,240 --> 00:27:59,880
I really just...I wanted
to be ahead of the game
650
00:27:59,880 --> 00:28:02,240
and, you know, be really ready
for this.
651
00:28:02,240 --> 00:28:05,040
But unfortunately,
we're really pushed for time now.
652
00:28:05,040 --> 00:28:06,520
ALVIN: How are we going?
653
00:28:06,520 --> 00:28:09,360
MINDY: We're still peeling
and cutting beetroot.
654
00:28:09,360 --> 00:28:11,160
Here it is. Ten...
655
00:28:11,160 --> 00:28:13,960
ALL: Nine, eight, seven,
656
00:28:13,960 --> 00:28:17,040
six, five, four,
657
00:28:17,040 --> 00:28:19,680
three, two, one!
658
00:28:19,680 --> 00:28:22,160
That's it! Service has started.
659
00:28:25,480 --> 00:28:27,720
DANIEL: Can we have a few more jugs
down here, guys?
660
00:28:27,720 --> 00:28:29,720
They're almost all done.
Amazing.
661
00:28:31,320 --> 00:28:34,520
MINDY: I am so proud of this dish.
662
00:28:34,520 --> 00:28:38,280
I'm plating each of those mussels
in the centre of our plate.
663
00:28:38,280 --> 00:28:40,880
We're putting our little
pickled radish on there.
664
00:28:40,880 --> 00:28:43,520
I've got a little consomme broth
on the side
665
00:28:43,520 --> 00:28:45,800
and dressing that crispy tarragon
on top.
666
00:28:45,800 --> 00:28:47,880
Every dish has to look
picture perfect.
667
00:28:47,880 --> 00:28:49,880
Every dish has to look the same.
668
00:28:49,880 --> 00:28:51,000
I'm really happy with this plate.
669
00:28:51,000 --> 00:28:53,000
Yeah. I think our plates
look amazing.
670
00:28:53,000 --> 00:28:54,480
The mussels are great.
The tarragon is good.
671
00:28:54,480 --> 00:28:55,880
It all works together,
that little broth.
672
00:28:55,880 --> 00:28:57,960
Think this dish will
be right up there.
673
00:28:57,960 --> 00:28:59,680
Service, guys.
674
00:28:59,680 --> 00:29:00,680
Beautiful.
675
00:29:00,680 --> 00:29:02,480
Just give the sauce a little swirl
before you pour it.
676
00:29:02,480 --> 00:29:04,040
And then...happy days.
677
00:29:04,040 --> 00:29:05,320
And try and pour it all
at the same time.
678
00:29:05,320 --> 00:29:06,920
Thanks very much.
Thanks, guys.
679
00:29:08,920 --> 00:29:09,920
Ooh.
680
00:29:11,440 --> 00:29:12,760
Thank you very much.
681
00:29:18,200 --> 00:29:20,960
OK. So this is the entree
from the orange team.
682
00:29:20,960 --> 00:29:22,640
JOCK: It looks great.
683
00:29:22,640 --> 00:29:25,000
We have mussels and tomato broth.
684
00:29:42,880 --> 00:29:45,200
What a cracking dish to start.
685
00:29:45,200 --> 00:29:48,040
It was beautiful to look at
and it was beautiful to eat.
686
00:29:48,040 --> 00:29:49,240
Wow.
687
00:29:49,240 --> 00:29:51,280
The mussels, perfectly cooked.
688
00:29:51,280 --> 00:29:53,920
They were tender, soft.
689
00:29:53,920 --> 00:29:57,640
What was super clever was
that tarragon emulsion.
690
00:29:57,640 --> 00:30:00,160
And then when you got
some of the broth -
691
00:30:00,160 --> 00:30:04,160
tomato, cucumber, herbs,
a little bit of mussel,
692
00:30:04,160 --> 00:30:06,280
it just sort of washed
over your palate.
693
00:30:06,280 --> 00:30:09,080
There's nothing ordinary
about this plate of food.
694
00:30:09,080 --> 00:30:10,840
And I've got to hand it to Mindy.
695
00:30:10,840 --> 00:30:14,000
She worked so hard to make
sure that all those mussels
696
00:30:14,000 --> 00:30:15,640
were shucked perfectly,
697
00:30:15,640 --> 00:30:19,080
all the beards were out, then piped
with that tarragon emulsion.
698
00:30:19,080 --> 00:30:23,440
And I think this dish shows
how succinct they were as a team.
699
00:30:23,440 --> 00:30:26,400
And when you are so succinct, you
produce plates of food like that.
700
00:30:26,400 --> 00:30:30,880
I think on a warm, humid day
like this, this is the perfect dish.
701
00:30:30,880 --> 00:30:32,480
It was really elegant.
702
00:30:33,560 --> 00:30:35,440
Do we want some lemon in that?
Or vinegar?
703
00:30:35,440 --> 00:30:37,200
Yeah, you can put a little bit
of lemon.
704
00:30:37,200 --> 00:30:40,680
Entree service has started
and we're not quite there.
705
00:30:40,680 --> 00:30:42,320
Lemon or white wine vinegar?
706
00:30:42,320 --> 00:30:43,720
Yeah, white wine vinegar.
Yep.
707
00:30:43,720 --> 00:30:46,760
We're racing to balance the beetroot
and plate up.
708
00:30:46,760 --> 00:30:49,280
KEYMA: From that end to this end...
709
00:30:49,280 --> 00:30:50,400
Ten.
710
00:30:50,400 --> 00:30:51,680
OK, guys.
Ten.
711
00:30:51,680 --> 00:30:52,680
Let's do this.
712
00:30:52,680 --> 00:30:54,760
Alright.
Is there another ring mould?
713
00:30:54,760 --> 00:30:57,160
We'll do ten to start with.
Yep.
714
00:30:57,160 --> 00:30:58,880
And we're running behind right now.
715
00:30:58,880 --> 00:31:00,200
(SIGHS)
716
00:31:11,840 --> 00:31:14,080
ALDO: We are boujie here.
717
00:31:14,080 --> 00:31:17,760
No matter what everybody says,
I'm happy because I love it.
718
00:31:17,760 --> 00:31:20,520
No matter what anyone says
about you, we all love you.
719
00:31:20,520 --> 00:31:21,920
Oh, thank you.
720
00:31:21,920 --> 00:31:26,480
Whitebait's usually, you know, just
flour, salt, fried, really plain.
721
00:31:26,480 --> 00:31:28,800
We added a bit of flair to it,
I think.
722
00:31:28,800 --> 00:31:33,400
So we're putting the tahini yoghurt
on the bottom of the plate.
723
00:31:33,400 --> 00:31:35,240
We're adding to that
724
00:31:35,240 --> 00:31:37,880
the nice little herb salad
with the dressing on top
725
00:31:37,880 --> 00:31:40,440
and then finishing off
with the whitebait.
726
00:31:40,440 --> 00:31:43,440
And I think the fresh grape
adds a nice sweetness
727
00:31:43,440 --> 00:31:45,320
to quite an acidic dish.
728
00:31:45,320 --> 00:31:48,320
It's not your standard
little cone of whitebait
729
00:31:48,320 --> 00:31:50,320
from the beach, you know?
730
00:31:50,320 --> 00:31:52,840
It's a lot nicer.
731
00:31:55,760 --> 00:31:57,240
Thank you very much.
732
00:32:01,280 --> 00:32:02,320
From the yellow team,
733
00:32:02,320 --> 00:32:05,280
an entree of whitebait
with Middle Eastern flavours.
734
00:32:08,400 --> 00:32:09,720
Sliced grapes.
735
00:32:29,000 --> 00:32:33,960
Nicely seasoned, heavily spiced,
fried whitebait.
736
00:32:35,040 --> 00:32:37,280
Generous herb salad.
737
00:32:38,360 --> 00:32:42,760
Nice tahini dressing,
some sweetness from the grapes.
738
00:32:42,760 --> 00:32:44,920
Sound in terms of flavours.
739
00:32:44,920 --> 00:32:46,280
I quite enjoyed it.
740
00:32:46,280 --> 00:32:50,280
I'm glad that they loaded the
whitebait up with...with spices.
741
00:32:50,280 --> 00:32:52,880
The tahini dressing
was, like, full bodied.
742
00:32:52,880 --> 00:32:54,560
Until you get to the grapes.
743
00:32:55,600 --> 00:32:57,560
And then it's like, "Hang on."
744
00:32:57,560 --> 00:33:01,360
When was the last time either of you
two have seen a sliced grape?
745
00:33:01,360 --> 00:33:03,200
Like, yeah.
746
00:33:03,200 --> 00:33:05,000
Sliced grapes. What?
747
00:33:09,360 --> 00:33:11,080
I think a tiny bit
more salt, actually.
748
00:33:11,080 --> 00:33:12,440
Yeah. OK, let's plate.
749
00:33:13,520 --> 00:33:15,920
We were running behind
because the beetroot
750
00:33:15,920 --> 00:33:19,400
took a lot longer to cook
in the oven than expected.
751
00:33:19,400 --> 00:33:22,840
But finally we're ready for service.
752
00:33:22,840 --> 00:33:25,200
I want the boys to stay on the main
753
00:33:25,200 --> 00:33:27,640
and make sure that we're
not running behind with that one.
754
00:33:29,240 --> 00:33:31,760
We have that beautiful
roasted beetroot bulb
755
00:33:31,760 --> 00:33:33,720
in the centre of the plate.
756
00:33:33,720 --> 00:33:36,960
We've got this beautiful
beetroot stem consomme,
757
00:33:36,960 --> 00:33:41,320
and then we have the
beetroot leaf oil going on top.
758
00:33:41,320 --> 00:33:42,640
I was really hoping for
759
00:33:42,640 --> 00:33:45,000
a lot more spices and punchy flavours
in the beetroot dish,
760
00:33:45,000 --> 00:33:46,920
but we've just run out of time
761
00:33:46,920 --> 00:33:48,920
and it's a lot more subtle
than I would've liked.
762
00:33:48,920 --> 00:33:50,760
Alright, guys. Service.
763
00:33:50,760 --> 00:33:52,280
Let's go.
764
00:34:26,960 --> 00:34:32,440
JOCK: I was looking for a fantastic,
vibrant, brilliant dish.
765
00:34:32,440 --> 00:34:34,200
Just...I'm underwhelmed by it.
766
00:34:38,040 --> 00:34:40,120
The more I ate it,
the more underwhelmed I got.
767
00:34:40,120 --> 00:34:42,040
And this feels very, very flat.
768
00:34:42,040 --> 00:34:44,560
I think there's potential
in this dish, that's the thing.
769
00:34:44,560 --> 00:34:47,520
Like, if the beetroots were
roasted early, chopped beautifully,
770
00:34:47,520 --> 00:34:49,280
soaked in something,
771
00:34:49,280 --> 00:34:52,040
instead of just being
lightly dressed in something,
772
00:34:52,040 --> 00:34:53,600
there is a good dish here.
773
00:34:53,600 --> 00:34:56,000
Yeah, I'm disappointed for Sarah
being the leader
774
00:34:56,000 --> 00:34:57,760
because this is not a winning dish.
775
00:35:00,920 --> 00:35:02,320
There's four more.
776
00:35:02,320 --> 00:35:04,400
The entrees may have all gone out,
777
00:35:04,400 --> 00:35:07,760
but we've still got
a lamb dish to complete,
778
00:35:07,760 --> 00:35:10,840
so we have to keep moving.
779
00:35:10,840 --> 00:35:12,800
So for the mains,
780
00:35:12,800 --> 00:35:15,880
we've got all of the lamb
pressed and chilled.
781
00:35:15,880 --> 00:35:17,720
It just needs to be fried off now.
782
00:35:17,720 --> 00:35:22,600
At service, the sauce is done,
the puree is done and heating up.
783
00:35:22,600 --> 00:35:24,160
Pickle is done as well.
784
00:35:24,160 --> 00:35:27,000
So we just have to set everything up
ready for service.
785
00:35:28,720 --> 00:35:31,000
Beautiful!
786
00:35:31,000 --> 00:35:33,160
Thanks, guys. Well done.
787
00:35:33,160 --> 00:35:35,960
Alright, guys,
so that's entrees done.
788
00:35:35,960 --> 00:35:37,600
JULIE: Nice work, team.
789
00:35:37,600 --> 00:35:40,320
We'll clean down, and we'll start
on the...on the mains.
790
00:35:40,320 --> 00:35:42,280
Entree service has gone off
without a hitch.
791
00:35:42,280 --> 00:35:43,800
It was super smooth.
792
00:35:43,800 --> 00:35:45,480
And it's time to start our mains.
793
00:35:45,480 --> 00:35:47,120
The jus is ready,
794
00:35:47,120 --> 00:35:49,960
the eggplant puree is made, and
we've already charred the lettuce.
795
00:35:49,960 --> 00:35:52,240
It's trayed up and it's ready to go.
796
00:35:53,560 --> 00:35:56,040
And because we're so far ahead,
we've got Julie, Ali and Mindy
797
00:35:56,040 --> 00:35:59,520
searing and browning our ballotines,
which is awesome,
798
00:35:59,520 --> 00:36:01,240
and that's why you work so hard
at the start.
799
00:36:01,240 --> 00:36:03,360
But the risk of the ballotine
800
00:36:03,360 --> 00:36:06,800
is that we won't know how it's cooked
until we cut into it.
801
00:36:08,080 --> 00:36:11,360
It's really critical that the
chicken's cooked correctly inside.
802
00:36:11,360 --> 00:36:13,280
If it's overcooked, it'll be dry.
803
00:36:13,280 --> 00:36:14,920
If it's undercooked,
it'll be deadly.
804
00:36:14,920 --> 00:36:20,560
So we just want to make sure...
that we get it nice.
805
00:36:22,640 --> 00:36:24,360
These are coming out,
so we can start carving, guys.
806
00:36:24,360 --> 00:36:26,120
Behind. Just be careful, guys.
Hot tray, guys.
807
00:36:26,120 --> 00:36:28,320
Do not drop it, Chef.
No, no, I won't.
808
00:36:28,320 --> 00:36:30,360
We need to check the cook
on the ballotines.
809
00:36:30,360 --> 00:36:32,560
The thing about, I guess,
a ballotine,
810
00:36:32,560 --> 00:36:34,360
it's such a perfect little roll,
811
00:36:34,360 --> 00:36:36,000
it has to be perfectly cooked
chicken.
812
00:36:36,000 --> 00:36:37,440
Is this my carving knife?
813
00:36:37,440 --> 00:36:40,600
So if that chicken's over, that's,
uh...that's dish over today.
814
00:36:57,840 --> 00:37:00,240
Enjoy another serving
or savour past seasons at:
815
00:37:08,440 --> 00:37:11,360
MICHAEL: How are they, Matt?
Um...
816
00:37:11,360 --> 00:37:14,080
If that chicken's over, that's...
that's dish over today.
817
00:37:15,280 --> 00:37:16,320
Can you check this, please?
818
00:37:17,480 --> 00:37:18,480
That's beautiful.
819
00:37:18,480 --> 00:37:19,880
You happy with that?
Yeah.
820
00:37:19,880 --> 00:37:21,120
Cool.
Yep.
821
00:37:22,160 --> 00:37:25,080
It's cooked perfectly,
which is such a relief.
822
00:37:25,080 --> 00:37:26,440
Golden on the outside,
823
00:37:26,440 --> 00:37:28,560
just set in the centre,
so it's really tender,
824
00:37:28,560 --> 00:37:29,560
moist and juicy.
825
00:37:29,560 --> 00:37:31,280
So it'll work perfectly
with our other elements.
826
00:37:31,280 --> 00:37:33,040
So, very happy as captain.
827
00:37:33,040 --> 00:37:35,320
Once again, my team's done
an incredible job,
828
00:37:35,320 --> 00:37:37,120
and we can start playing up.
829
00:37:37,120 --> 00:37:40,080
Alright, guys, let's do this.
830
00:37:40,080 --> 00:37:41,840
So we're going to plate
two plates at a time.
831
00:37:41,840 --> 00:37:43,320
Make sure they look really pretty.
832
00:37:43,320 --> 00:37:45,320
Matt, you're carving,
pass over to Mindy here.
833
00:37:45,320 --> 00:37:46,400
Mindy, you're here with me.
834
00:37:46,400 --> 00:37:49,280
Do you want me to lettuce?
You can lettuce and sauce.
835
00:37:49,280 --> 00:37:51,120
JULIE: And I'll just run things
to people.
836
00:37:51,120 --> 00:37:52,800
Yeah.
837
00:37:54,440 --> 00:37:55,920
To plate our main,
838
00:37:55,920 --> 00:37:58,880
what I'm doing is just laying
a line at the eggplant puree,
839
00:37:58,880 --> 00:38:00,240
similar shape to our lettuce,
840
00:38:00,240 --> 00:38:03,120
and then covering the puree
with the lettuce so it's hidden.
841
00:38:03,120 --> 00:38:06,000
And next to the lettuce,
three pieces of our ballotine,
842
00:38:06,000 --> 00:38:08,200
and that beautiful, meaty
chicken jus.
843
00:38:08,200 --> 00:38:11,960
I think we nailed the brief today
with both entrees and main.
844
00:38:11,960 --> 00:38:13,080
Service.
845
00:38:13,080 --> 00:38:14,960
And hopefully this should be
a winning dish.
846
00:38:14,960 --> 00:38:16,680
Could be a winning dish.
847
00:38:17,800 --> 00:38:18,920
There you go.
848
00:38:18,920 --> 00:38:20,880
Thank you, guys.
Good on you, Michael.
849
00:38:20,880 --> 00:38:22,440
Two sets of chicken, please, guys.
850
00:38:25,840 --> 00:38:27,080
Thank you.
851
00:38:31,480 --> 00:38:33,040
JOCK: Beautiful. Thanks.
852
00:38:38,640 --> 00:38:41,400
OK, so the main from the orange team
853
00:38:41,400 --> 00:38:43,240
is a chicken ballotine
eggplant puree,
854
00:38:43,240 --> 00:38:45,360
charred cross lettuce
and chicken jus.
855
00:38:49,520 --> 00:38:52,640
I think it looks quite elegant.
It does. It's very...
856
00:38:52,640 --> 00:38:55,600
It's old-school modern.
ANDY: Yeah.
857
00:38:55,600 --> 00:38:57,240
But it fits this place, you know?
858
00:38:57,240 --> 00:39:00,680
The smell coming off
that chicken jus is insane.
859
00:39:13,560 --> 00:39:15,240
How good is charred lettuce?
860
00:39:16,400 --> 00:39:17,400
Love it.
861
00:39:18,560 --> 00:39:20,880
I really enjoyed the dish.
I thought it was a cracker.
862
00:39:20,880 --> 00:39:22,040
We'll start with the ballotine.
863
00:39:22,040 --> 00:39:24,200
Beautiful caramelisation
on the outside.
864
00:39:24,200 --> 00:39:26,920
Loved the charred lettuce.
No complaints at all there.
865
00:39:26,920 --> 00:39:29,240
And it actually went really
beautifully with that jus.
866
00:39:29,240 --> 00:39:31,080
I think that's just something
very elegant
867
00:39:31,080 --> 00:39:32,880
about the way everything
was sort of plated
868
00:39:32,880 --> 00:39:34,480
in a very linear sort of fashion.
869
00:39:35,600 --> 00:39:38,200
The jus was rich and glossy
and had a lovely flavour,
870
00:39:38,200 --> 00:39:39,760
perfectly seasoned.
871
00:39:39,760 --> 00:39:42,120
An impressive dish all in all.
872
00:39:42,120 --> 00:39:43,120
It was delicious.
873
00:39:43,120 --> 00:39:46,160
The cooking of the ballotine,
the butchery work was fantastic.
874
00:39:46,160 --> 00:39:47,360
And the rolling of it was beautiful.
875
00:39:47,360 --> 00:39:48,920
I mean, if you look at it,
it's tight.
876
00:39:48,920 --> 00:39:51,760
There's no air pockets
and it's beautifully cooked.
877
00:39:51,760 --> 00:39:53,720
I thought it was
a well-conceptualised dish.
878
00:39:54,920 --> 00:39:57,920
It definitely ticked the brief
in being
879
00:39:57,920 --> 00:39:59,520
taking ordinary ingredients
880
00:39:59,520 --> 00:40:02,040
and making a visually
an extraordinary plate of food.
881
00:40:04,600 --> 00:40:07,720
With the main, I think this is
difficult to plate
882
00:40:07,720 --> 00:40:11,800
because, you know, it's a pulled
meat, so it's naturally not elegant,
883
00:40:11,800 --> 00:40:14,640
so, you know, in its natural form.
884
00:40:14,640 --> 00:40:19,280
So we use a cookie cutter to get
that meat into a beautiful round.
885
00:40:19,280 --> 00:40:21,520
We want to put those pickled turnips
on top
886
00:40:21,520 --> 00:40:23,800
so that you get a little bit
with each bite
887
00:40:23,800 --> 00:40:26,840
and a beautiful kind of quenelle
of mash
888
00:40:26,840 --> 00:40:30,440
and a little drizzle of both
the jus and the oil.
889
00:40:30,440 --> 00:40:31,720
I think that's nice.
890
00:40:31,720 --> 00:40:35,000
But looking at the main
has made me realise
891
00:40:35,000 --> 00:40:37,520
maybe pulled meat wasn't necessarily
the best choice
892
00:40:37,520 --> 00:40:38,960
for a fine dining dish...
893
00:40:40,080 --> 00:40:42,320
..but we are working
with a limited pantry,
894
00:40:42,320 --> 00:40:44,840
so hopefully the flavour
will pull us through.
895
00:40:44,840 --> 00:40:46,320
OK. service.
Yeah, look at that.
896
00:40:46,320 --> 00:40:47,760
OK.
(LAUGHS)
897
00:40:47,760 --> 00:40:49,360
We got there, guys. We got there.
(SIGHS)
898
00:40:53,600 --> 00:40:55,280
Thank you.
MELISSA: Thank you.
899
00:40:59,400 --> 00:41:03,600
We have from the pink team
braised beef with pickled turnip.
900
00:41:24,600 --> 00:41:26,840
Tough day in the kitchen
for the pink team, I reckon.
901
00:41:30,080 --> 00:41:32,840
Putting turnip pickles
into a ring mould
902
00:41:32,840 --> 00:41:37,080
and putting these little dots
on top of pulled beef...
903
00:41:38,120 --> 00:41:41,520
It's just not how you turn ordinary
ingredients into extraordinary food.
904
00:41:41,520 --> 00:41:43,160
It's a tough day for them.
905
00:41:43,160 --> 00:41:45,880
This is unfortunately
far from extraordinary food.
906
00:41:48,520 --> 00:41:50,880
Yes, the beef looks glossy,
907
00:41:50,880 --> 00:41:53,160
but there's no real flavour
going on.
908
00:41:53,160 --> 00:41:54,760
The turnips don't feel...
909
00:41:55,440 --> 00:41:58,080
..like they have really any place
going on here.
910
00:41:59,400 --> 00:42:00,640
I feel sorry for them,
911
00:42:00,640 --> 00:42:03,640
because I was hoping Sarah
was going to really lead that team,
912
00:42:03,640 --> 00:42:06,080
you know, to victory today,
913
00:42:06,080 --> 00:42:07,160
and it's a shame.
914
00:42:07,160 --> 00:42:11,800
This is so far away from what we are
looking for today, it's not funny.
915
00:42:15,080 --> 00:42:17,000
BILLIE: Let's go, team. Nearly there.
916
00:42:17,000 --> 00:42:18,560
20 plates left to go.
917
00:42:18,560 --> 00:42:20,400
We've got it.
Whoo-hoo!
918
00:42:20,400 --> 00:42:23,000
You sound like a judge.
Yeah, I know.
919
00:42:24,160 --> 00:42:25,800
It's not my natural state.
920
00:42:25,800 --> 00:42:28,400
So, Aldo's flying off the lamb
921
00:42:28,400 --> 00:42:30,400
just to get that
nice caramelised crust.
922
00:42:30,400 --> 00:42:32,520
And Tommy, Steph, Harry and I
923
00:42:32,520 --> 00:42:35,520
are just in a bit
of a production line.
924
00:42:35,520 --> 00:42:37,520
The lamb's cooked really nicely
925
00:42:37,520 --> 00:42:39,960
and it has a nice caramelised crust
on top.
926
00:42:39,960 --> 00:42:41,640
Whoo!
Let's go!
927
00:42:41,640 --> 00:42:45,640
The sauce is really quite lamby
and really rich.
928
00:42:45,640 --> 00:42:49,960
Then the swede puree, very,
very smooth and nicely seasoned.
929
00:42:49,960 --> 00:42:53,320
And the addition
of the anchovy herb salsa
930
00:42:53,320 --> 00:42:54,520
plus the pickled swede
931
00:42:54,520 --> 00:42:56,440
just lifts the whole dish.
932
00:42:56,440 --> 00:42:58,520
ALVIN: Are you trying to get
some height on the pickles or no?
933
00:42:59,400 --> 00:43:01,160
I can do, yeah.
Yeah, a little bit of height?
934
00:43:02,360 --> 00:43:05,200
I feel like we've worked
pretty well today
935
00:43:05,200 --> 00:43:08,200
and we've sent out dishes
that I think hit the brief.
936
00:43:08,200 --> 00:43:11,440
So, hoping that the judges
like the dishes enough
937
00:43:11,440 --> 00:43:14,560
and give us a chance at immunity.
938
00:43:15,920 --> 00:43:17,760
MEL: Thank you.
939
00:43:35,600 --> 00:43:36,880
Thank you.
940
00:43:38,040 --> 00:43:39,280
MEL: Thank you.
941
00:43:43,800 --> 00:43:46,320
From the yellow team, a main
of slow cooked lamb
942
00:43:46,320 --> 00:43:47,880
with swede and lamb jus.
943
00:43:49,880 --> 00:43:51,920
It looks...it looks pretty good.
944
00:43:51,920 --> 00:43:53,440
Yeah.
945
00:44:15,680 --> 00:44:16,960
I really liked that.
946
00:44:19,600 --> 00:44:23,960
The lamb, the main event,
but it was...it was delicious.
947
00:44:23,960 --> 00:44:25,560
Cooked really nicely.
948
00:44:26,800 --> 00:44:28,720
Obviously compressed
and then caramelised.
949
00:44:28,720 --> 00:44:32,880
That caramelisation, just...
I loved that.
950
00:44:34,400 --> 00:44:38,440
And then that little anchovy guy
that they put on top...
951
00:44:38,440 --> 00:44:39,720
Oh, my goodness.
952
00:44:39,720 --> 00:44:41,560
That just made the dish for me.
953
00:44:42,840 --> 00:44:45,000
It definitely looks the part.
954
00:44:45,000 --> 00:44:48,040
And the pickle's a nice, bright,
sort of crunchy contrast
955
00:44:48,040 --> 00:44:49,400
to what was going on.
956
00:44:50,720 --> 00:44:52,120
I loved the swede puree.
957
00:44:52,120 --> 00:44:54,640
So glad they went there
instead of mash,
958
00:44:54,640 --> 00:44:56,520
just to...just to
switch it up a notch.
959
00:44:59,320 --> 00:45:00,360
Epic dish.
Yeah.
960
00:45:00,360 --> 00:45:02,360
Like, fits the surroundings.
961
00:45:02,360 --> 00:45:05,600
They've turned ordinary ingredients
into an extraordinary plate of food.
962
00:45:05,600 --> 00:45:06,960
So, brief ticked.
963
00:45:06,960 --> 00:45:08,640
BILLIE: Nice one, team.
964
00:45:08,640 --> 00:45:12,240
(TEAM CHEERS)
TOMMY: We're done! Well done!
965
00:45:12,240 --> 00:45:14,040
ALDO: Awesome work, team captain.
Well done.
966
00:45:14,040 --> 00:45:16,880
Love it. Love it.
Thank you, everyone.
967
00:45:16,880 --> 00:45:18,360
That was really nice.
968
00:45:24,320 --> 00:45:26,920
Today, we asked for decadence
on a dime.
969
00:45:28,200 --> 00:45:31,840
You had to serve up a two-course
meal to 60 diners.
970
00:45:31,840 --> 00:45:35,680
A two-course meal worthy of
the atmosphere it's cooked in.
971
00:45:38,400 --> 00:45:41,200
There's a shot at immunity
up for grabs for the winning team,
972
00:45:41,200 --> 00:45:43,200
so let's see who won.
973
00:45:47,360 --> 00:45:51,120
Honestly, there was one team
that elevated their dishes
974
00:45:51,120 --> 00:45:53,960
from basic to bougie.
975
00:45:54,920 --> 00:45:57,920
Their entree was clean,
976
00:45:57,920 --> 00:46:00,600
sophisticated and simple.
977
00:46:01,560 --> 00:46:04,920
Not only that, the main was tasty
and full of technique.
978
00:46:06,200 --> 00:46:09,840
Overall, the whole menu was clear
from the offset,
979
00:46:09,840 --> 00:46:12,840
which allowed the team to function
at the highest level
980
00:46:12,840 --> 00:46:14,920
under solid leadership.
981
00:46:14,920 --> 00:46:17,320
It was brilliance on a budget.
982
00:46:19,600 --> 00:46:22,080
The team that's going into immunity
tomorrow...
983
00:46:27,480 --> 00:46:28,880
..is the orange team.
984
00:46:28,880 --> 00:46:31,120
(ALL CHEER)
985
00:46:37,760 --> 00:46:40,680
MICHAEL: Oh, it's so good.
I'm so happy for my team.
986
00:46:40,680 --> 00:46:42,080
JULIE: Legend! Legend!
987
00:46:42,080 --> 00:46:44,080
Well done, guys.
988
00:46:44,080 --> 00:46:46,120
They worked so hard today.
989
00:46:46,120 --> 00:46:48,400
They made my job of being captain
so easy.
990
00:46:48,400 --> 00:46:49,960
I'm so proud of them.
991
00:46:49,960 --> 00:46:51,600
Bloody beautiful menu.
992
00:46:51,600 --> 00:46:53,480
Ah, yeah.
993
00:46:55,560 --> 00:46:57,400
A superb effort, guys,
994
00:46:57,400 --> 00:46:59,920
backed with unwavering leadership
from you, Michael.
995
00:47:02,480 --> 00:47:04,320
Well done, team.
That was a good one.
996
00:47:04,320 --> 00:47:05,880
ALL: Thank you.
997
00:47:05,880 --> 00:47:07,840
Good stuff, guys.
Well done, everyone.
998
00:47:09,240 --> 00:47:11,280
Nice!
999
00:47:11,280 --> 00:47:13,040
Julie Goodwin,
you're my lucky charm.
1000
00:47:13,040 --> 00:47:14,400
JULIE: Oh, you're mine.
1001
00:47:14,400 --> 00:47:16,680
Seriously. So good.
This is great.
1002
00:47:16,680 --> 00:47:21,200
Beautiful work. That was
awesome feedback. Awesome.
1003
00:47:21,200 --> 00:47:24,520
VOICEOVER: Tomorrow night
on MasterChef Australia...
1004
00:47:24,520 --> 00:47:26,080
Oh-ho!
1005
00:47:26,080 --> 00:47:28,040
..they put air fryers
1006
00:47:28,040 --> 00:47:30,920
and deep fryers to the test.
1007
00:47:30,920 --> 00:47:33,040
I've never used
this machine before.
1008
00:47:33,040 --> 00:47:36,480
Who can produce
enough crispy...
(CRUNCH!)
1009
00:47:36,480 --> 00:47:40,680
..crunchy goodness
to win immunity?
1010
00:47:40,680 --> 00:47:43,160
Captions by Red Bee Media
74139
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