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ANNOUNCER: Previously
on MasterChef Australia...
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..the man behind Messina
brought an exceptional pressure test.
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Wow.
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Oh, stop.
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This is one of the hardest things
that I've ever made.
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The kitchen was a hive of activity.
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MICHAEL: I couldn't have dreamt this
dessert up in my wildest dreams.
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They were challenged
in ways they had never been before.
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MONTANA: This blown sugar
has just completely thrown me.
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(CRUNCH)
DANIEL: NO!
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But it was Matt whose
MasterChef dream came to an end.
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Tonight, they're in the midst
of a masterpiece.
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SARAH: It's just so magical.
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But can they create
their own work of art?
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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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(LAUGHTER, CHATTER)
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Pretty good day!
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BILLIE: Gee, they're
setting the pace, aren't they?
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Another team challenge today,
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and we're heading towards
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the Melbourne Convention
and Exhibition Centre,
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which is...interesting.
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ALDO: Don't run, Julie!
JULIE: There's always running.
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Very scary, 'cause you can fit a lot
of people in this kind of space.
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SARAH: Oh, my God.
This is gonna to be a big one.
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This is good! This is gonna be fun!
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So, if we're cooking
for, like, thousands today...
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..I think we need
a few more team members.
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(ALL EXCLAIM)
BILLIE: What the hell...is this?
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Oh, my God!
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MINDY: Do you feel, like,
goose bumps? (LAUGHS)
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Walking into this space is just...
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I just have no words for it.
I'm just awestruck.
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Wow. It's so pretty.
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Looking around at all the walls,
and the floor and the ceiling.
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MICHAEL: A little rabbit
popped out here before.
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Oh, really?
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DANIEL: The clouds are cool.
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There's moving parts
to what we're looking at as well.
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It's just... It's astonishing.
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(ALL EXCLAIM)
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JOCK: Take it in, guys.
We are blown away as well.
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How good is this!
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It's amazing.
Stunning.
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You're literally inside
the middle of a painting.
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Welcome to the Lume, Melbourne,
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Australia's first
digital art gallery,
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located at the Melbourne
Convention and Exhibition Centre.
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Sarah, what do you think?
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It's incredible.
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And I think having
this kind of inspiration
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is so good for us
when it comes to food,
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because it's going to allow us
to be really creative,
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and it's just so magical.
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That's exactly
what I wanted to hear,
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that you look
at something differently.
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And with food,
that's half the thing, right?
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Now, of course, Tommy,
you won the mystery box.
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And that means you won a spot
in tomorrow's immunity challenge,
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and you won't be cooking today,
so you can stand over there.
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Peace out, guys.
BILLIE: Well done, Tommy.
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ALDO: Thanks, Tommy.
JULIE: See ya!
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So lucky.
I know.
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For everyone else,
let's divide you into teams.
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No looking - please
take an apron out of the bag
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and organise yourselves
into your team colours.
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Ha-ha!
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I'll make sure
that you're not looking.
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Wheeey!
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(JULIE LAUGHS)
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I can't even see the sack!
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MEL: OK, so, on the green team,
we have
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Michael, Keyma, Alvin,
Montana, Harry and Mindy.
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And on the yellow team,
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it's Aldo, Steph, Billie, Julie,
Daniel and Sarah.
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Hell, yeah.
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Now, it wouldn't be a team challenge
without a captain to lead the way.
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Each team needs to have one.
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ALDO: We already decided, I think.
We already decided!
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ALVIN: I'll be captain.
MINDY: Good on ya, girl.
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You know it. You rock it. Yes!
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OK?
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So, captain of the green team
today is Alvin
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and captain of the yellow team,
Steph.
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Yep.
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I have never been team captain
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but, in my role for the Reserve Bank
of Australia, I was a team leader,
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so I am confident
that I can lead the team today.
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For today's challenge,
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you'll need to take inspiration from
where you are standing right now.
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To be more specific...
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..from this.
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ALVIN: Oh! (CHUCKLES)
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HARRY: It really doesn't get old.
No.
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What you're looking at
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is a beautiful piece
of impressionist artwork
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by the Dutch master Vincent Van Gogh,
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one of the greatest artists
of all time.
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We want you to create
a three-course menu
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inspired by the world around you.
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We want your dishes to take us
into the heart of the forest.
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The Lume is a multisensory,
immersive experience,
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and we want to have that same
experience when we taste your food.
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You aren't just cooks today,
you're artists.
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So make us a masterpiece.
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So, artists...
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..you've got two and a half hours
to prepare.
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Your teams will be serving
30 diners each, plus us.
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The pantry's stocked with all kinds
of natural ingredients.
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And the winning team will join Tommy
in the immunity cook tomorrow.
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Get inspired, guys...
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..'cause you time starts now.
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MONTANA: Go, go, go!
HARRY: Aagh!
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Oh, my God! Oh, this is so cool.
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OK.
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ALVIN: A three-course menu
inspired by the forest.
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Now, this is a good challenge.
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Find the paper.
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It's taking something
that you see, like, so abstract,
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and you have to turn that into
a full three-course meal.
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Alright, Team Green, let's do this.
Let's go.
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JULIE: Get planning. Get planning.
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If you can pull this off,
there's something clever about it.
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And I've always been fascinated
when chefs can do this.
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So, first of all, the whole
imagery of the forest
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is really something
we can sort of draw on.
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So we can do our courses
in three tiers, I'm thinking.
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MONTANA: Yeah.
MICHAEL: OK.
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My idea is actually looking at it
from a bird's-eye view,
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looking at, like...
at the top of a forest -
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you know, all you see
is, like, a canopy.
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If we're doing entree
and we go for the canopy,
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which is really bright
and beautiful and leafy.
Nice. Nice.
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Something lighter.
A vegetarian starter.
Yep.
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And then in the middle layer,
there'll be sort of more leaves,
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you know, like, trickling through.
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I'm thinking, like, a red meat.
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Like, if there's venison, that'd be
great - like, deer in the forest.
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And then, like, for me,
mushrooms, forest...
HARRY: Yep.
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And then, of course, at the bottom,
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which would be this, you know,
like, forest floor sort of stuff.
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My first thought is, like, ice-cream
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with, like, foresty berries
or something like that.
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Sort of savoury ice-cream?
Very sort of savoury sort of...
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Yeah.
And we can do chocolate twigs.
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Yes. Yes.
Thank you, Reynold.
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I've come up with the artistic
concept and they're happy with it,
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so now we all need to come up with
some great dishes to represent that.
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Mindy, Harry, happy to do entree?
Yeah. Yeah, yeah, yeah.
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Mon, obviously,
we'll stick you in dessert.
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I'm happy to do... Yeah.
So, Michael, Keyma, happy to do main?
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Yeah, I'll do main for sure. Yep.
Cool. Main.
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STEPH: Taking inspiration
from the forest,
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I think we should do
kind of like a life cycle.
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You know, the forest
is not always green.
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So I'm thinking, for entree,
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we want something
really bright and green.
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For main, I want it kind of like
a forest fire has come through
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and it's going to be dark and earthy.
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And then, for desserts, we get
a little bit of a re-emergence
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of life coming through
and back into the forest.
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So good.
Yeah, goose bumps.
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Yeah, look! Actually,
physical goose bumps.
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It's part of our life in Australia,
where we have bushfires
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and we've had a number
of really bad ones over the years.
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So I'm taking inspiration from that.
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So, entree, we'll do something very
green. It's really green in there.
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So, do you guys want
to do the entree?
Yep.
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Deep green, yeah.
Really green?
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Yep.
Let's do that, Jules.
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I'm working with Aldo
on the entree today.
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Cool. Let's do that.
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And Steph has a concept
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that this forest starts bright
and light and fresh and new...
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ALDO: Eggs. Eggs.
Where are the eggs?
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Eggs are over there, Aldo.
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..before it's swept through
by a bushfire.
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What kind of spinach, honey?
Proper spinach, yeah.
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We're very conscious
that it must be very green.
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So the dish we decide on
is tortellini with peas.
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Jules, do you want
to start on the ricotta?
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00:09:11,760 --> 00:09:13,440
Yeah. So, now just let me
run my recipe by you,
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make sure it's alright. I just...
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I trust you.
Well... OK.
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(LAUGHS) OK
You know what you do. Come on!
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So, inside the tortellini,
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we're going to make
some homemade ricotta
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with spinach, some pecorino cheese,
salt and pepper, and lemon zest.
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00:09:29,280 --> 00:09:31,840
Very dark, moody kitchen, isn't it?
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Channelling your inner Van Gogh.
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And that's going to come together
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in a beautiful, creamy filling
for the tortellini.
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And then the tortellini
are going to be served
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in a beautiful fresh pea juice,
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and then some pea shoots
and tendrils over the top.
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Julie, once it's ready, the ricotta,
put it in the blast chiller, OK?
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I'm on it, mate. I'm all over it
like a fat kid on a cupcake.
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I'm excited by this dish.
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When I think about standing
in that immersive Van Gogh forest,
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it was deeply green,
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it was calming, it was soothing,
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and that's what I think this dish
is going to deliver.
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00:10:10,640 --> 00:10:13,680
So, two parts lemon myrtle,
two parts mountain pepper?
SARAH: Mm-hm.
230
00:10:13,680 --> 00:10:15,120
So we want some more
black pepper in there.
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00:10:15,120 --> 00:10:16,120
Yeah.
Yep.
232
00:10:16,120 --> 00:10:18,880
Out main is going to
represent a bushfire,
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00:10:18,880 --> 00:10:20,800
so it's going to be
charred and beautiful.
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00:10:20,800 --> 00:10:22,960
Everything has got
a pretty strong bitter flavour,
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so I think, just gotta
balance that out.
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00:10:24,880 --> 00:10:31,120
So, today, we are going to make
a native spiced crusted lamb.
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00:10:32,200 --> 00:10:33,520
(COUGHS)
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00:10:33,520 --> 00:10:36,440
We're serving that
with a smoked macadamia puree,
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00:10:36,440 --> 00:10:39,920
lots of layers of charred leek
and caramelised leek,
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and also a quandong puree.
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I like it.
It's bush-fiery.
242
00:10:44,800 --> 00:10:45,920
It's bush-fiery.
243
00:10:45,920 --> 00:10:48,760
It's showing these different layers
244
00:10:48,760 --> 00:10:51,240
of charred and earthiness
to a bushfire,
245
00:10:51,240 --> 00:10:53,120
but at the same time representing
246
00:10:53,120 --> 00:10:56,440
different natural ingredients
and natives.
247
00:10:56,440 --> 00:11:00,720
I'll try and bring it together
so that it takes you to that place.
248
00:11:02,440 --> 00:11:04,640
So, do we want
to call this dish the canopy?
249
00:11:04,640 --> 00:11:06,160
Yeah. Yep.
So we've got the canopy.
250
00:11:06,160 --> 00:11:07,680
I've got the forest floor
as dessert.
251
00:11:07,680 --> 00:11:09,160
I need to think of a name
for mains.
252
00:11:09,160 --> 00:11:10,440
Yeah.
But I like this idea.
253
00:11:10,440 --> 00:11:12,880
Alvin's got this incredible idea
254
00:11:12,880 --> 00:11:16,480
about moving through the different
layers of the rainforest.
255
00:11:16,480 --> 00:11:19,920
But it's up to Harry and I
to really actually create the dish.
256
00:11:19,920 --> 00:11:21,240
Bower spinach?
257
00:11:21,240 --> 00:11:23,040
Oh, yum.
258
00:11:23,040 --> 00:11:26,680
So, we're really thinking a great,
strong vegetarian starter
259
00:11:26,680 --> 00:11:28,400
because we want it to be
reflective of the canopy.
260
00:11:28,400 --> 00:11:30,360
Grains underneath.
This will be our base.
261
00:11:30,360 --> 00:11:31,600
This will build around it.
262
00:11:31,600 --> 00:11:34,040
Fresh herbs and carrot tops.
We've got asparagus.
263
00:11:34,040 --> 00:11:35,360
Pickled caper leaves!
264
00:11:35,360 --> 00:11:38,280
I've never seen pickled caper leaves
before, but I'm loving it.
265
00:11:38,280 --> 00:11:40,040
Having a beautiful
pickled leaf on there
266
00:11:40,040 --> 00:11:43,200
is definitely going to give
that idea of being in a canopy.
267
00:11:43,200 --> 00:11:45,040
Let's do it, girl.
268
00:11:45,040 --> 00:11:47,680
ALVIN: 'Cause we've got
the canopy, forest floor,
269
00:11:47,680 --> 00:11:49,440
and I need something foresty
in the middle.
270
00:11:49,440 --> 00:11:51,120
Like, what would you call it?
271
00:11:51,120 --> 00:11:53,640
Well, you know how it's, like,
a bull in a china shop?
Yeah.
272
00:11:53,640 --> 00:11:55,760
Like, could it be a...?
A bull in the forest.
273
00:11:55,760 --> 00:11:57,560
I like that.
274
00:11:57,560 --> 00:12:00,280
Alvin wants to have some creative
names for the dishes. I love that.
275
00:12:00,280 --> 00:12:02,480
And we're going to call our dish
A Bull in the New Forest.
276
00:12:02,480 --> 00:12:05,760
So, a bit like a bull in a china
shop, there's a lot going on.
277
00:12:05,760 --> 00:12:08,080
I've got another little idea
to be more the middle of forest.
278
00:12:08,080 --> 00:12:09,880
And when you pick mushrooms wild,
279
00:12:09,880 --> 00:12:11,960
you find them under pine needles
and under leaves
280
00:12:11,960 --> 00:12:13,320
and in the weirdest places.
281
00:12:13,320 --> 00:12:14,960
So I think we might have
a little foraging element
282
00:12:14,960 --> 00:12:16,080
to our dish as well.
283
00:12:16,080 --> 00:12:17,280
It's a fun one.
284
00:12:17,280 --> 00:12:18,560
It's just about
cooking the beef well,
285
00:12:18,560 --> 00:12:19,920
making sure
the mushrooms are perfect.
286
00:12:19,920 --> 00:12:21,280
Make sure the sauce is good as well.
287
00:12:22,400 --> 00:12:25,720
The first thing I get started on
is prepping this beef.
288
00:12:27,120 --> 00:12:28,880
I just trim it up and square it off
289
00:12:28,880 --> 00:12:33,080
so I've got a nice cube
of sirloin that I can cook.
290
00:12:33,080 --> 00:12:34,600
And Keyma is going to work on
291
00:12:34,600 --> 00:12:37,240
getting the bones roasted
and the vegies chopped for the jus.
292
00:12:37,240 --> 00:12:39,280
Perfect and then make sure
we give it a good dry-off too,
293
00:12:39,280 --> 00:12:40,440
so it caramelises.
Yeah.
294
00:12:40,440 --> 00:12:41,480
We'll work on those separately
295
00:12:41,480 --> 00:12:43,080
then come back together
for the other elements,
296
00:12:43,080 --> 00:12:45,400
then we'll just bring it together
as a team inside of a team.
297
00:12:45,400 --> 00:12:48,040
Is this enough?
Yep. Perfect.
298
00:12:48,040 --> 00:12:49,520
Nice work, Keyma.
299
00:12:51,400 --> 00:12:53,840
ANDY: We hope you can see
the forest through the trees.
300
00:12:53,840 --> 00:12:55,640
You've only got 90 minutes to go.
301
00:12:55,640 --> 00:12:58,280
(JUDGES APPLAUD)
TOMMY: Whoo-hoo! 90 minutes!
302
00:13:03,680 --> 00:13:05,320
Salt.
Bit more salt?
303
00:13:05,320 --> 00:13:08,000
Salt and lemon juice.
Salt it up, baby!
304
00:13:11,360 --> 00:13:12,920
JOCK: How are you, mate?
305
00:13:12,920 --> 00:13:14,120
I'm good.
306
00:13:14,120 --> 00:13:15,720
Tortellinis?
Yes.
307
00:13:15,720 --> 00:13:17,160
How many are you gonna give
a portion?
308
00:13:17,160 --> 00:13:18,200
Just three. It's an entree.
309
00:13:18,200 --> 00:13:20,640
Three?
Yep.
310
00:13:20,640 --> 00:13:25,000
So, in 90 minutes' time, you're going
to have 100 tortellini ready to go?
311
00:13:25,000 --> 00:13:28,240
I think one tortellini per minute
is 60 minutes...
312
00:13:28,240 --> 00:13:30,880
No, unless... It has to be more.
It's 90 minutes.
313
00:13:32,160 --> 00:13:34,400
You need to be like
a tortellini factory!
314
00:13:35,400 --> 00:13:36,960
Sort of. Let's say that.
315
00:13:36,960 --> 00:13:39,240
I hope I get three.
Oh, God!
316
00:13:41,760 --> 00:13:45,040
(LAUGHS) I can hear Jock
asking Aldo,
317
00:13:45,040 --> 00:13:46,720
"You're really doing tortellini?
318
00:13:46,720 --> 00:13:48,280
"You haven't started them yet?
319
00:13:48,280 --> 00:13:50,120
"How many have you gotta do?"
320
00:13:50,120 --> 00:13:55,280
And I'm thinking, "Oh, gosh. We need
to get on with this right now."
321
00:13:55,280 --> 00:13:57,960
Aldo, if we don't get started
on those tortellini, buddy,
322
00:13:57,960 --> 00:14:00,880
we're going to be serving...
Don't worry, my love.
323
00:14:00,880 --> 00:14:03,560
I need to make 100 tortellini,
but probably even more,
324
00:14:03,560 --> 00:14:06,600
because I need backups in case
they're going to burst in water.
325
00:14:06,600 --> 00:14:11,760
So I need to just be folding
those tortellini as a mad person,
326
00:14:11,760 --> 00:14:14,720
or otherwise it's not
going to have an entree.
327
00:14:14,720 --> 00:14:16,360
Entree needs some hands.
328
00:14:16,360 --> 00:14:18,280
We need that cleaned down.
We need those machines out.
329
00:14:18,280 --> 00:14:20,600
We've gotta get rolling pasta.
We've gotta get onto it now.
330
00:14:44,760 --> 00:14:46,760
What do you reckon?
Are they going well?
331
00:14:46,760 --> 00:14:48,960
Look.
Oh, sick.
332
00:14:48,960 --> 00:14:51,760
You know, the one thing that I've
learnt from a previous challenge
333
00:14:51,760 --> 00:14:54,240
that I can bring today
are those chocolate twigs.
334
00:14:54,240 --> 00:14:55,600
Thank you, Reynold.
335
00:14:55,600 --> 00:14:59,120
Today, you'll be making my
new signature desserts - noi.
336
00:15:04,120 --> 00:15:06,680
What do we find in the forest floor?
Twigs.
337
00:15:07,760 --> 00:15:09,680
We need lots of twigs.
338
00:15:11,920 --> 00:15:13,600
BILLIE: So, I'm on
the dessert course.
339
00:15:13,600 --> 00:15:17,360
Our concept that Steph came up with,
I think is really beautiful.
340
00:15:17,360 --> 00:15:22,040
My idea is a little choux pastry log
that's sitting on the ground
341
00:15:22,040 --> 00:15:25,280
of the forest,
that's starting to sprout again,
342
00:15:25,280 --> 00:15:28,960
using flavours of dill and rhubarb,
which are both really fresh.
343
00:15:28,960 --> 00:15:34,360
I've used dill and rhubarb before
in my semifinal dessert dish.
344
00:15:34,360 --> 00:15:39,160
I made a dill ice-cream
with a rhubarb champagne spider.
345
00:15:39,160 --> 00:15:40,800
Are you pouring it over the top?
That's better.
346
00:15:40,800 --> 00:15:42,480
When you pour a spider...
347
00:15:42,480 --> 00:15:45,280
(OTHERS CHEER)
348
00:15:45,280 --> 00:15:49,160
It was good enough to get me into
the finale of season seven.
349
00:15:51,160 --> 00:15:56,080
So I'm hoping today that flavour
combination will get us a win.
350
00:15:56,080 --> 00:15:57,080
OK.
351
00:15:58,560 --> 00:16:00,880
I'm really trying to
work methodically
352
00:16:00,880 --> 00:16:04,560
to make sure that each of
my elements are perfect.
353
00:16:05,640 --> 00:16:08,720
And the fact that I'm on
the dessert course by myself,
354
00:16:08,720 --> 00:16:11,440
I cannot afford to
make any mistakes.
355
00:16:13,360 --> 00:16:14,520
(GROANS)
356
00:16:17,760 --> 00:16:18,760
Mmm. Yum.
357
00:16:18,760 --> 00:16:20,320
Everything's going well so far.
358
00:16:20,320 --> 00:16:22,760
The flavour in the mushroom
ice-cream is really cool,
359
00:16:22,760 --> 00:16:24,520
it's really interesting.
360
00:16:24,520 --> 00:16:25,560
Is it good?
Yeah.
361
00:16:25,560 --> 00:16:27,400
Everyone on the team's
had a little taste of it,
362
00:16:27,400 --> 00:16:29,360
and we're really happy with it.
363
00:16:29,360 --> 00:16:30,440
That's quite mushroom.
Yeah.
364
00:16:30,440 --> 00:16:31,440
Yeah, I like it.
365
00:16:31,440 --> 00:16:34,040
So we're happy that the sort
of main element of the dessert
366
00:16:34,040 --> 00:16:35,560
is on its way.
367
00:16:37,000 --> 00:16:39,480
Dessert's on track, so I'm just
helping out the entree team
368
00:16:39,480 --> 00:16:42,520
while everything's sort of
sitting and waiting for me.
369
00:16:44,040 --> 00:16:46,920
I'm up against Billie
on the yellow team,
370
00:16:46,920 --> 00:16:51,000
and I have beaten Billie a few times
in service challenges on desserts,
371
00:16:51,000 --> 00:16:54,080
but it's a little bit different
today, it's one v one.
372
00:16:55,120 --> 00:16:57,760
She is such a powerhouse
in this competition.
373
00:16:57,760 --> 00:17:00,480
She just knows flavour
like the back of her hand.
374
00:17:01,680 --> 00:17:03,400
A bit chalky.
Chalky.
375
00:17:03,400 --> 00:17:06,560
So I'm going to just
try my very best
376
00:17:06,560 --> 00:17:08,960
at producing something that
could be better than hers.
377
00:17:15,000 --> 00:17:16,920
MICHAEL: These bones came.
They look good, huh?
378
00:17:16,920 --> 00:17:17,960
Yeah, good.
379
00:17:17,960 --> 00:17:19,280
The Wagyu's been trimmed up,
380
00:17:19,280 --> 00:17:21,240
the macadamia nuts are
in the oven, roasting.
381
00:17:21,240 --> 00:17:22,920
Now it's time to work on our jus.
382
00:17:22,920 --> 00:17:24,720
Now stock time.
383
00:17:24,720 --> 00:17:27,880
Now, Keyma's already roasted
the bones for the jus
384
00:17:27,880 --> 00:17:30,920
and diced up the vegies, so
I just have to cook them down.
385
00:17:30,920 --> 00:17:33,080
Keyma, any time you walk by this,
you're just gonna strain it off.
386
00:17:33,080 --> 00:17:34,720
Yeah, every...
Just any...
387
00:17:34,720 --> 00:17:37,320
Any scummy bits that come up,
just strain them off.
388
00:17:37,320 --> 00:17:39,840
I've never made this dish before.
389
00:17:39,840 --> 00:17:41,400
That's the great thing
about MasterChef,
390
00:17:41,400 --> 00:17:44,320
it drags new and interesting
and creative
391
00:17:44,320 --> 00:17:45,760
and exciting dishes out of you.
392
00:17:46,920 --> 00:17:49,080
I think it's that, you know,
being inside The Lume
393
00:17:49,080 --> 00:17:51,600
and experiencing feeling like
I'm inside of that
394
00:17:51,600 --> 00:17:53,720
beautiful Vincent Van Gogh painting.
395
00:17:55,120 --> 00:17:57,640
The dishes need surprises
and elements of excitement.
396
00:18:00,560 --> 00:18:01,960
MAN: Michael, you're OK?
397
00:18:01,960 --> 00:18:03,520
Yeah, I'm just
searing all the beef,
398
00:18:03,520 --> 00:18:04,600
and then it's going in the oven.
399
00:18:04,600 --> 00:18:07,640
I've got eight pieces of Wagyu, six
in one oven and two in the other.
400
00:18:07,640 --> 00:18:10,280
I've never cooked a bit of Wagyu
this big before,
401
00:18:10,280 --> 00:18:13,040
so it will be a bit of a test for
me, but I reckon I can make it work.
402
00:18:17,040 --> 00:18:18,520
Oh, yeah.
403
00:18:18,520 --> 00:18:20,080
That's the paper bark.
SARAH: OK.
404
00:18:20,080 --> 00:18:23,880
So if we put that with the macadamia.
Yeah, perfect with the macadamia.
405
00:18:23,880 --> 00:18:26,760
So you want to smoke them whole
and then puree, or smoke it after?
406
00:18:26,760 --> 00:18:29,200
I think it would be best to puree,
and then we'll smoke it.
407
00:18:29,200 --> 00:18:31,200
Do it after, yeah.
408
00:18:31,200 --> 00:18:33,320
As a firefighter,
I've been to several bushfires
409
00:18:33,320 --> 00:18:35,480
and I've witnessed how destructive
they can be
410
00:18:35,480 --> 00:18:37,000
and destructive they are.
411
00:18:37,000 --> 00:18:41,240
Being inspired by Van Gogh,
who was inspired by nature,
412
00:18:41,240 --> 00:18:42,640
seeing it from
a different perspective.
413
00:18:42,640 --> 00:18:44,440
So we're doing that today.
414
00:18:44,440 --> 00:18:47,600
We're looking at the forest
and how in Australia,
415
00:18:47,600 --> 00:18:49,880
you know, part of nature is
bushfires wiping through,
416
00:18:49,880 --> 00:18:52,400
and so hopefully we can execute it.
417
00:18:52,400 --> 00:18:53,840
Sarah's finished preparing the lamb,
418
00:18:53,840 --> 00:18:55,120
she's got that brining
in the fridge,
419
00:18:55,120 --> 00:18:57,240
and now she works on the leeks.
420
00:18:57,240 --> 00:18:59,520
The main part of the leek,
which we've roasted gently,
421
00:18:59,520 --> 00:19:01,400
we're gonna sort of
cut them into planks
422
00:19:01,400 --> 00:19:04,960
and lay that on top of the lamb
so that it kind of covers it.
423
00:19:04,960 --> 00:19:08,040
I reckon just check these in longer
because we don't need the sweetness.
424
00:19:08,040 --> 00:19:10,000
We're also going to get
some other bits of leek
425
00:19:10,000 --> 00:19:12,520
that we're going to cut finely
and char as well in the deep-fryer.
426
00:19:12,520 --> 00:19:16,480
It'll kind of symbolise charred hay
or charred grass.
427
00:19:18,400 --> 00:19:20,920
While she's doing that,
I've got my spice blend done,
428
00:19:20,920 --> 00:19:22,800
I've got my smoking set-up
ready to go.
429
00:19:22,800 --> 00:19:24,680
Um, cool.
430
00:19:24,680 --> 00:19:27,040
Now it's time to get to work
on this quandong jelly.
431
00:19:28,160 --> 00:19:29,600
Oh, yeah, that smells mean.
432
00:19:29,600 --> 00:19:31,560
We wanted this really deep redness,
433
00:19:31,560 --> 00:19:35,160
which will sort of signify
the little red embers of the flame.
434
00:19:35,160 --> 00:19:36,960
You're kind of searching for it
435
00:19:36,960 --> 00:19:39,920
because it will be the lift
and the acidity of the whole dish.
436
00:19:39,920 --> 00:19:41,000
Mmm. Yummy.
437
00:19:43,960 --> 00:19:47,280
Don't lose your way in the forest.
You've only got one hour to go.
438
00:19:47,280 --> 00:19:48,600
ANDY: Come on.
439
00:19:54,120 --> 00:19:56,640
JULIE: Can we please put tortellini
down now?
440
00:19:56,640 --> 00:19:58,200
ALDO: One second, my love.
441
00:19:58,200 --> 00:20:01,080
Julie's concerned about the timing
of folding of the tortellini,
442
00:20:01,080 --> 00:20:04,200
but, you know, I think an hour
time to get tortellini done in
443
00:20:04,200 --> 00:20:05,360
will be more than enough.
444
00:20:05,360 --> 00:20:06,840
Are you going all the way down?
445
00:20:06,840 --> 00:20:09,000
Slimming it from the top.
Just from here?
446
00:20:09,000 --> 00:20:11,080
Yeah, from the top.
OK.
447
00:20:11,080 --> 00:20:12,640
That'll save a lot of time.
Yeah.
448
00:20:12,640 --> 00:20:13,640
Huh.
449
00:20:13,640 --> 00:20:17,120
So, we're just starting with
a very simple thing
450
00:20:17,120 --> 00:20:20,680
that Julie's going to start
to roll the pasta out,
451
00:20:20,680 --> 00:20:23,120
and then I'm going to
pipe it in, the filling,
452
00:20:23,120 --> 00:20:24,680
and then I'm going to fold it.
453
00:20:24,680 --> 00:20:27,960
Beautiful, Jules.
We're on a roll, mate.
454
00:20:27,960 --> 00:20:30,920
I'm feeling super confident.
It's my A-B-C.
455
00:20:30,920 --> 00:20:32,440
I know that I can get it done.
456
00:20:32,440 --> 00:20:36,160
One serving done, 33 to go!
(JULIE LAUGHS)
457
00:20:41,400 --> 00:20:43,600
MINDY: Right, let's move, Harry.
We've gotta move our arse, babe.
458
00:20:43,600 --> 00:20:46,400
We've got a lot of components
to do, so let's get this done.
459
00:20:46,400 --> 00:20:49,400
Do you think that's enough?
I think you might need a bit more.
460
00:20:49,400 --> 00:20:52,040
More? I can keep going, I just
don't want to spend too much time.
461
00:20:52,040 --> 00:20:53,640
No, you don't wanna waste time on it,
I know.
462
00:20:53,640 --> 00:20:55,800
I'm stoked that I'm doing
entrees with Mindy.
463
00:20:55,800 --> 00:20:58,040
Entrees is where I feel
most comfortable,
464
00:20:58,040 --> 00:21:00,240
but I've got so many elements
465
00:21:00,240 --> 00:21:02,680
and we've still got so many
things to achieve.
466
00:21:02,680 --> 00:21:04,920
I'm really hoping that the two
of us can pull this together
467
00:21:04,920 --> 00:21:07,800
because otherwise we're just going
to have a lot of half done things.
468
00:21:09,360 --> 00:21:12,080
So, what I'm thinking, babe,
we will do a little pea puree.
469
00:21:12,080 --> 00:21:13,400
That will form the base
under our plate,
470
00:21:13,400 --> 00:21:15,240
but we might add a bit of
a goat cheese into it.
471
00:21:15,240 --> 00:21:16,640
Yeah, I can do that.
We'll cook those down.
472
00:21:16,640 --> 00:21:19,360
We're thinking that the pea puree
will be the base of our dish.
473
00:21:19,360 --> 00:21:21,960
So Mindy has this great idea
to paint it onto the plate.
474
00:21:23,680 --> 00:21:25,960
This is to mimic the fact
that we're in an art exhibition
475
00:21:25,960 --> 00:21:28,120
and you can see the paint
strokes on the wall.
476
00:21:28,120 --> 00:21:30,880
So we want to translate
that directly onto our plate.
477
00:21:30,880 --> 00:21:32,440
Like paint strokes.
478
00:21:32,440 --> 00:21:33,480
I think it's a great idea
479
00:21:33,480 --> 00:21:35,400
and I think the judges
are going to love it.
480
00:21:35,400 --> 00:21:37,560
ANDY: Listen up, gang!
You've got 30 minutes
481
00:21:37,560 --> 00:21:39,400
until the entrees leave the pass!
482
00:21:39,400 --> 00:21:40,400
Let's go!
Come on.
483
00:21:43,680 --> 00:21:45,400
47.
484
00:21:45,400 --> 00:21:47,480
ALVIN: How's the beef, Michael?
485
00:21:47,480 --> 00:21:49,760
It's ticking along, Alvin.
486
00:21:49,760 --> 00:21:52,600
What are we at?
We just got to 48 on the back one.
487
00:21:52,600 --> 00:21:53,760
48?
Yeah.
488
00:21:53,760 --> 00:21:55,160
So I'm going to take it out now.
489
00:21:56,720 --> 00:21:58,960
What did you roast it at? 165?
Yeah.
490
00:21:58,960 --> 00:22:00,040
Whoo!
491
00:22:00,040 --> 00:22:02,920
Mate, that's saying 19.
That can't be right, can it?
492
00:22:03,920 --> 00:22:06,640
Looking at my Wagyu, and the
temperatures aren't coming up
493
00:22:06,640 --> 00:22:09,520
in five of the six pieces
in my big oven.
494
00:22:09,520 --> 00:22:12,280
And the thermometer in one of
the pieces is saying 40 degrees,
495
00:22:12,280 --> 00:22:14,680
but the others are at, like,
18 and 20.
496
00:22:17,560 --> 00:22:20,240
There's a real discrepancy there
and I can't quite figure out.
497
00:22:20,240 --> 00:22:22,560
I'd be checking them all.
498
00:22:25,920 --> 00:22:27,480
How long have we got?
499
00:22:28,880 --> 00:22:29,960
What...
500
00:22:41,600 --> 00:22:44,240
And two more at...18
501
00:22:44,240 --> 00:22:46,080
18?! Wow.
502
00:22:46,080 --> 00:22:48,640
If you think that these are
going to get up to temp in time...
503
00:22:48,640 --> 00:22:50,320
Because they're so small.
..which they need to...
504
00:22:50,320 --> 00:22:52,680
They're so small, it's going
to happen quickly, right?
505
00:22:52,680 --> 00:22:54,040
I don't know.
It's going to be stressful.
506
00:22:54,040 --> 00:22:56,040
It always is for me, Andy.
507
00:22:56,040 --> 00:23:00,640
If I keep watching the Wagyu and just
focusing on it, we're going to be OK.
508
00:23:00,640 --> 00:23:04,680
Will it be a stressful
next 25 minutes? You bet.
509
00:23:09,760 --> 00:23:11,920
MINDY: What else smells like
the rainforest?
510
00:23:11,920 --> 00:23:14,320
Should I stick a bit of
fennel in our atomiser?
511
00:23:14,320 --> 00:23:15,400
Yeah.
512
00:23:15,400 --> 00:23:18,440
Entree is light, leafy,
and it's a beautiful canopy.
513
00:23:18,440 --> 00:23:20,760
I want to create
the sensory experience.
514
00:23:20,760 --> 00:23:22,240
When you walk into a rainforest,
515
00:23:22,240 --> 00:23:24,840
one of the first things you do
is you smell what's around you.
516
00:23:26,120 --> 00:23:29,160
For the experience of the guests,
we're going to create an atomiser,
517
00:23:29,160 --> 00:23:33,280
which is basically an infused liquid
we can spray onto our dish.
518
00:23:33,280 --> 00:23:34,880
Oh, yeah. Ooh, yeah.
519
00:23:34,880 --> 00:23:37,120
We'll strain it into there, and
then they kind of get this scent.
520
00:23:37,120 --> 00:23:39,800
It smells like lemony rainforest
to me.
521
00:23:39,800 --> 00:23:43,840
I'm smelling lemon myrtle, lemon
verbena, very citrusy notes.
522
00:23:43,840 --> 00:23:46,920
And that is what for me
is moving through a canopy.
523
00:23:49,120 --> 00:23:50,520
Eau de forest.
524
00:23:51,720 --> 00:23:55,120
Coming to a store near you -
a scent for the real man.
525
00:23:59,520 --> 00:24:02,000
JOCK: The forest is starting to
fill up with diners.
526
00:24:02,000 --> 00:24:04,000
You've only got 15 minutes to go!
Come on!
527
00:24:04,000 --> 00:24:06,200
Go, green!
Come on, yellow!
528
00:24:06,200 --> 00:24:10,000
I pause helping the entrees
for a second
529
00:24:10,000 --> 00:24:11,600
and just have a look
on the ice-cream,
530
00:24:11,600 --> 00:24:14,280
and it's looking really good,
it's churning nicely.
531
00:24:14,280 --> 00:24:16,720
Mindy, how many do you need
to help you plate up?
532
00:24:16,720 --> 00:24:18,280
MINDY: Just you, girl.
OK.
533
00:24:18,280 --> 00:24:21,720
Alvin has sort of gone and jumped
on to help with the entree team.
534
00:24:21,720 --> 00:24:23,200
There's a lot going on.
535
00:24:23,200 --> 00:24:25,360
I've got the cream there, Mon. Can
you just finish that off for me?
536
00:24:25,360 --> 00:24:26,680
Yep.
Have you got time?
537
00:24:26,680 --> 00:24:27,680
Yep, yep, yep.
538
00:24:27,680 --> 00:24:31,120
I can see that mains is sort of
struggling a little bit for time,
539
00:24:31,120 --> 00:24:33,120
so I'm going to jump on and
help them with a few elements.
540
00:24:33,120 --> 00:24:36,360
So, I'll get that. Can you give
Keyma a hand with the kale?
541
00:24:36,360 --> 00:24:38,040
Yep. Yep, yep, yep.
542
00:24:38,040 --> 00:24:40,840
One sec, Keyma.
Yeah. Thank you.
543
00:24:43,440 --> 00:24:45,520
..17, 18, 19, 20,
544
00:24:45,520 --> 00:24:49,880
21, 22, 23, 23, 24, 25, 26, 27!
545
00:24:49,880 --> 00:24:51,400
(EXCLAIMS IN ITALIAN)
546
00:24:51,400 --> 00:24:53,200
Yes, darling, yes!
547
00:24:53,200 --> 00:24:56,560
I just got 27 servings.
548
00:24:56,560 --> 00:25:00,480
I've got probably six more to go
and I'm fine as.
549
00:25:00,480 --> 00:25:04,240
How many tortellinis have you made?
27 servings.
550
00:25:04,240 --> 00:25:06,200
Mate, I'm on the right track.
551
00:25:06,200 --> 00:25:09,120
Despite that people, they didn't
have faith in me, I made it.
552
00:25:10,560 --> 00:25:12,320
I'm tired enough.
553
00:25:12,320 --> 00:25:15,040
Just folding the last ones
and then we're ready to go.
554
00:25:16,240 --> 00:25:18,200
ANDY: Hustle!
10 minutes till service!
555
00:25:18,200 --> 00:25:20,280
MINDY: Let's do it.
Let's go, go, go, go, go.
556
00:25:20,280 --> 00:25:21,760
Let's start plating, guys.
557
00:25:21,760 --> 00:25:25,880
Dan, when they start the entrees,
let's start getting our lamb on.
558
00:25:25,880 --> 00:25:27,680
Yeah.
Yeah, so we'll sear the lamb.
559
00:25:27,680 --> 00:25:29,080
Yeah.
And then we'll crust it.
560
00:25:29,080 --> 00:25:30,640
Finish it in the oven.
And finish it in the oven.
561
00:25:30,640 --> 00:25:32,680
Yeah, do the probing, yeah.
Yeah.
OK, cool.
562
00:25:32,680 --> 00:25:34,760
10 minutes until
entree service starts,
563
00:25:34,760 --> 00:25:38,480
and we have a lot of things
to do for the mains.
564
00:25:38,480 --> 00:25:40,680
That macadamia puree
is still not done,
565
00:25:40,680 --> 00:25:42,720
I haven't even started
searing the lamb.
566
00:25:42,720 --> 00:25:44,080
The leek isn't quite finished.
567
00:25:44,080 --> 00:25:47,000
I know that this is going to
take quite a bit of time
568
00:25:47,000 --> 00:25:49,560
to make sure that
everything is balanced.
569
00:25:49,560 --> 00:25:53,480
So I'm kind of relying on
the help from the entree team
570
00:25:53,480 --> 00:25:54,640
to bring it all together.
571
00:25:54,640 --> 00:25:56,480
Is this definitely going
to be cooked in time?
572
00:25:56,480 --> 00:25:58,120
We need to go now. Chuck it on.
573
00:26:00,000 --> 00:26:01,920
Right, let's just
clear some space, guys.
574
00:26:01,920 --> 00:26:03,200
We've got to think clear about this.
575
00:26:03,200 --> 00:26:05,600
It is all about the visual today.
576
00:26:05,600 --> 00:26:08,000
Customers, yes, eat with their eyes.
577
00:26:08,000 --> 00:26:09,520
Harry and I are going to
start attacking this
578
00:26:09,520 --> 00:26:11,520
to see how
the dish comes together.
579
00:26:11,520 --> 00:26:13,800
Let's go. So some peas, Harry.
580
00:26:13,800 --> 00:26:16,040
It's fresh, it tastes of peas,
581
00:26:16,040 --> 00:26:18,560
but you've got that acidity
and creaminess of the goat's cheese,
582
00:26:18,560 --> 00:26:19,960
earthiness of the black barley
583
00:26:19,960 --> 00:26:21,880
and a little bit of nuttiness
with pepitas.
584
00:26:21,880 --> 00:26:23,880
Look how pretty that looks.
Yeah, that looks really pretty.
585
00:26:23,880 --> 00:26:25,680
High five. Let's go. Let's do it.
586
00:26:25,680 --> 00:26:28,160
It is looking exactly
what we wanted it to look,
587
00:26:28,160 --> 00:26:32,360
but, my God, this plating
is going to take us so long.
588
00:26:32,360 --> 00:26:34,880
Oh, sorry, sorry, sorry, sorry.
Traffic jam!
589
00:26:34,880 --> 00:26:37,480
There's so much detail
and intricacy,
590
00:26:37,480 --> 00:26:40,080
but if we can nail this,
we're in for a win.
591
00:26:41,160 --> 00:26:43,400
You've got one minute to go.
One minute!
592
00:26:43,400 --> 00:26:45,720
MELISSA: Come on, guys!
593
00:26:45,720 --> 00:26:48,160
Team, can you come and have
a look at entree, please?
594
00:26:48,160 --> 00:26:50,400
There's a lot of pressure
on us right now.
595
00:26:50,400 --> 00:26:51,880
This is a lot of tortellini.
596
00:26:51,880 --> 00:26:53,560
I'll do juice and tortellini.
597
00:26:53,560 --> 00:26:55,880
And I'll do olive oil,
black pepper and peas.
598
00:26:55,880 --> 00:26:58,520
We're cooking them as they're
going out on the pass
599
00:26:58,520 --> 00:27:01,800
because you want them to be
beautiful and hot
600
00:27:01,800 --> 00:27:05,360
and to be juxtaposed against that
lovely, fresh, cool broth
601
00:27:05,360 --> 00:27:06,680
that we've got in the bowl.
602
00:27:06,680 --> 00:27:09,600
So it's all systems go.
603
00:27:09,600 --> 00:27:11,760
ALDO: Guys, we gotta hustle, OK?
604
00:27:11,760 --> 00:27:14,560
A little bit of cracked pepper
on, and that's it, guys, OK?
605
00:27:14,560 --> 00:27:15,880
OK, here we go.
606
00:27:15,880 --> 00:27:18,760
JUDGES: 10, nine, eight,
607
00:27:18,760 --> 00:27:21,680
seven, six, five,
608
00:27:21,680 --> 00:27:25,360
four, three, two, one.
609
00:27:25,360 --> 00:27:27,080
JOCK: That's it!
Service has started.
610
00:27:27,080 --> 00:27:29,600
Service, please!
Yes, baby, yes!
611
00:27:29,600 --> 00:27:31,880
Let's go.
Come on, everyone.
612
00:27:31,880 --> 00:27:33,360
Service, please.
613
00:27:33,360 --> 00:27:35,200
Entree service begins,
614
00:27:35,200 --> 00:27:39,000
and the judges are expecting
multisensory, immersive experience.
615
00:27:39,000 --> 00:27:43,680
And I think the entree sets
the scene of the entire menu.
616
00:27:43,680 --> 00:27:45,920
Let's be a little bit organic
about it, yeah, this time?
617
00:27:45,920 --> 00:27:48,560
Just let it have
a little bit of movement.
618
00:27:48,560 --> 00:27:52,160
It looks like a painting on a plate,
which is, you know what?
619
00:27:52,160 --> 00:27:55,160
If that doesn't hit the brief,
I don't know what does.
620
00:27:59,680 --> 00:28:00,960
Ooh, here we go.
621
00:28:02,560 --> 00:28:04,000
Thank you.
622
00:28:04,000 --> 00:28:05,560
Wow.
Thank you.
623
00:28:07,000 --> 00:28:09,720
Fantastic. So, this is the entree
from the Green Team,
624
00:28:09,720 --> 00:28:11,160
named The Canopy.
625
00:28:13,360 --> 00:28:17,080
Pea and goat's cheese puree,
black barley and leafy greens.
626
00:28:18,240 --> 00:28:21,520
And very fancy little atomiser
627
00:28:21,520 --> 00:28:26,840
of lemon myrtle, lemon verbena
and lemon zest.
628
00:28:26,840 --> 00:28:30,760
A bit of a lemony multi-sensory
experience, if you will.
629
00:28:30,760 --> 00:28:32,040
May I?
630
00:28:32,040 --> 00:28:34,560
Thought you'd never ask.
(SPRAYS)
631
00:28:44,240 --> 00:28:46,960
I think it looks stunning.
Yeah, I reckon it looks epic!
632
00:28:46,960 --> 00:28:50,160
I think, as well, you know,
like the painted-on puree,
633
00:28:50,160 --> 00:28:52,000
which is the goat's cheese, right...?
634
00:28:52,000 --> 00:28:53,520
I mean, look around us.
635
00:28:53,520 --> 00:28:56,000
It kind of looks like the
brushstrokes in the painting, right?
636
00:29:19,880 --> 00:29:22,280
The perfect dish
for this surrounding.
637
00:29:22,280 --> 00:29:23,760
Yeah.
638
00:29:26,240 --> 00:29:29,240
You know, you could probably
hide a plate of that
639
00:29:29,240 --> 00:29:32,080
just somewhere over in the distance
640
00:29:32,080 --> 00:29:33,960
and it wouldn't look
out of place, you know?
641
00:29:33,960 --> 00:29:36,600
Which, I suppose, means
you've ticked the brief.
642
00:29:36,600 --> 00:29:39,360
For me, flavour-wise,
643
00:29:39,360 --> 00:29:41,320
a concept is nothing on paper
644
00:29:41,320 --> 00:29:43,120
if you don't deliver on flavour,
645
00:29:43,120 --> 00:29:44,640
and they definitely have here.
646
00:29:45,880 --> 00:29:47,520
You get that kind of grassy taste
647
00:29:47,520 --> 00:29:51,640
of the combination of the peas,
the black barley and the pepitas.
648
00:29:51,640 --> 00:29:55,440
But then I really liked
when the goat's cheese kicked in,
649
00:29:55,440 --> 00:29:58,080
it just rounded it out
with a bit of fat.
650
00:29:58,080 --> 00:30:00,440
So, it was a nice
little layered dish.
651
00:30:01,720 --> 00:30:03,800
MEL: I like all of
the different textures.
652
00:30:03,800 --> 00:30:07,960
I think the chew on the black
barley, the crunch from the pepitas,
653
00:30:07,960 --> 00:30:10,280
even just the tenderness
of the asparagus,
654
00:30:10,280 --> 00:30:12,200
was really lovely.
655
00:30:12,200 --> 00:30:14,160
Mindy and Harry as a combination...
Yeah.
656
00:30:14,160 --> 00:30:15,800
..pretty good.
657
00:30:15,800 --> 00:30:18,360
You know, put those two together,
have a look.
658
00:30:18,360 --> 00:30:20,600
A little bit of inspiration
from the forest,
659
00:30:20,600 --> 00:30:22,560
and we've got
an absolutely banging dish.
660
00:30:22,560 --> 00:30:23,560
Yeah.
661
00:30:24,680 --> 00:30:27,360
Here you go, loves.
JULIE: Thank you, darlin'.
662
00:30:27,360 --> 00:30:28,560
Alright.
663
00:30:29,960 --> 00:30:32,400
ALDO: The dishes, they're all
consistently looking good.
664
00:30:32,400 --> 00:30:34,600
I'm super happy.
They look beautiful on the plate.
665
00:30:34,600 --> 00:30:36,520
But sometimes, you know,
the way that it looks
666
00:30:36,520 --> 00:30:38,760
is not always the way that
it tastes.
667
00:30:38,760 --> 00:30:40,920
Did we add the other lemon juice in?
668
00:30:40,920 --> 00:30:42,640
I did put another splash in.
Beautiful. Perfect.
669
00:30:42,640 --> 00:30:44,040
I think it's really nice.
670
00:30:44,040 --> 00:30:46,360
ALDO: But I know that we've got
671
00:30:46,360 --> 00:30:49,160
the creaminess of the filling
of the tortellini.
672
00:30:49,160 --> 00:30:51,400
The pea juice, it's beautiful,
it's vibrant and fresh.
673
00:30:51,400 --> 00:30:54,120
And then at the very end,
when you bite onto the pea shoots,
674
00:30:54,120 --> 00:30:57,920
it just brings back the beautiful
sweetness of the pea as well.
675
00:30:57,920 --> 00:30:59,680
JULIE: Service, please.
Service.
676
00:30:59,680 --> 00:31:01,800
BOTH: Thank you.
677
00:31:01,800 --> 00:31:05,320
I just hope that we
just done enough.
678
00:31:09,000 --> 00:31:11,000
Amazing. Thank you.
Thank you.
679
00:31:12,480 --> 00:31:14,120
ANDY: Thank you.
680
00:31:14,120 --> 00:31:15,400
Wow. OK.
681
00:31:15,400 --> 00:31:17,400
So, entree from the Yellow Team,
682
00:31:17,400 --> 00:31:19,680
Entering the Forest.
683
00:31:19,680 --> 00:31:22,440
Green tortellini with peas.
684
00:31:24,360 --> 00:31:26,120
I didn't think we'd get three.
685
00:31:26,120 --> 00:31:27,560
We got three.
We got three.
686
00:31:27,560 --> 00:31:29,360
You know, Aldo stuck to his guns
687
00:31:29,360 --> 00:31:31,320
and he pumped those tortellini out,
didn't he?
688
00:31:54,280 --> 00:31:55,960
There's things I like
about this dish
689
00:31:55,960 --> 00:31:58,320
and there's a couple of things
I'm unsure about.
690
00:31:59,680 --> 00:32:01,880
The filling I thought
was delicious -
691
00:32:01,880 --> 00:32:04,640
you know, that real richness
of the ricotta
692
00:32:04,640 --> 00:32:06,880
and the spinach pureed,
folded through there.
693
00:32:06,880 --> 00:32:09,840
It was seasoned perfectly,
touch of lemon, on point.
694
00:32:09,840 --> 00:32:11,800
I really like the broth.
695
00:32:11,800 --> 00:32:14,360
You know, it's green,
it's vibrant, it's light.
696
00:32:14,360 --> 00:32:17,080
It feels at home right here.
697
00:32:17,080 --> 00:32:19,680
But I just feel the two components -
698
00:32:19,680 --> 00:32:23,120
the beautiful tortellini, which is
quite rich and warm and lovely,
699
00:32:23,120 --> 00:32:24,920
and that light broth -
700
00:32:24,920 --> 00:32:29,160
aren't marrying up to create
one beautiful dish for me today.
701
00:32:30,320 --> 00:32:32,040
JOCK: The pasta looks fantastic.
702
00:32:32,040 --> 00:32:34,200
It's kind of like
a pasta salad, isn't it?
703
00:32:34,200 --> 00:32:35,720
Do you know what I mean?
704
00:32:35,720 --> 00:32:38,200
The broth is more of a vinaigrette
dressing, if you like,
705
00:32:38,200 --> 00:32:39,880
rather than a broth itself.
706
00:32:39,880 --> 00:32:43,400
And as soon as you start
thinking about it that way,
707
00:32:43,400 --> 00:32:46,120
it begins to make
a little bit more sense to me.
708
00:32:46,120 --> 00:32:48,880
So, I think there are things
to really love
709
00:32:48,880 --> 00:32:52,040
and some things that,
I echo your sentiment,
710
00:32:52,040 --> 00:32:55,400
doesn't really quite feel complete.
711
00:32:59,920 --> 00:33:02,360
Come on.
Three, two, one, go!
712
00:33:02,360 --> 00:33:03,800
Yes!
Thank you. Let's go.
713
00:33:03,800 --> 00:33:05,160
That's entree done.
714
00:33:05,160 --> 00:33:07,400
Entree service is done,
so that's a huge relief.
715
00:33:07,400 --> 00:33:08,840
Michael, what do you need?
716
00:33:08,840 --> 00:33:11,640
So, now it's all hands on deck
to help with the mains.
717
00:33:11,640 --> 00:33:14,800
MICHAEL: Mon's helping
with the puree, which is good.
718
00:33:14,800 --> 00:33:16,600
Here's the beef moment.
719
00:33:16,600 --> 00:33:18,080
I've got to carve a bit of beef
720
00:33:18,080 --> 00:33:19,840
to make sure it's nice and pink
in the centre.
721
00:33:20,960 --> 00:33:22,240
And it's perfect.
722
00:33:22,240 --> 00:33:23,600
Pretty good, guys?
MONTANA: Yeah, nice.
723
00:33:23,600 --> 00:33:26,200
The fat's rendered,
so there's no chewy bits of fat.
724
00:33:26,200 --> 00:33:30,000
And I'm glad I spent so much time
paying attention to the Wagyu
725
00:33:30,000 --> 00:33:32,840
because it's worth it when you get
beautiful pink beef like this.
726
00:33:32,840 --> 00:33:35,040
So, do you want to put everything
together for me to taste?
I do.
727
00:33:35,040 --> 00:33:37,040
Keyma, can we get the mushies out?
Yeah.
728
00:33:37,040 --> 00:33:39,360
I make our test plate up -
I add the beef,
729
00:33:39,360 --> 00:33:41,520
I hide the mushrooms
on top of the puree,
730
00:33:41,520 --> 00:33:43,120
hide them in the leaves,
731
00:33:43,120 --> 00:33:45,360
and it looks how I want it
to look - I'm happy.
732
00:33:45,360 --> 00:33:47,840
When they dig in, they'll find
herbs and mushrooms.
733
00:33:47,840 --> 00:33:48,960
Yeah.
Happy?
734
00:33:48,960 --> 00:33:50,040
Yes, I'm happy.
735
00:33:50,040 --> 00:33:51,240
Alright, good.
736
00:33:51,240 --> 00:33:53,040
Alright, let's set up the station.
737
00:33:54,160 --> 00:33:56,360
SARAH: Oh, my God. Are we
going to get this done, Dan?
738
00:33:56,360 --> 00:33:59,360
Steph is helping out
on entrees right now
739
00:33:59,360 --> 00:34:01,320
because, you know,
they're going out first,
740
00:34:01,320 --> 00:34:04,120
but we are crying out
for an extra pair of hands.
741
00:34:04,120 --> 00:34:05,360
DANIEL: Aagh!
742
00:34:05,360 --> 00:34:06,600
We're sinking.
743
00:34:06,600 --> 00:34:10,400
Can you portion the caramelised
leeks as well, and season them?
744
00:34:10,400 --> 00:34:11,680
DANIEL: Um, yep.
745
00:34:11,680 --> 00:34:13,520
I definitely feel like
we're sinking at the moment.
746
00:34:13,520 --> 00:34:15,320
We've got to get
that lamb on, man, hey?
747
00:34:15,320 --> 00:34:17,200
We need to motor.
748
00:34:17,200 --> 00:34:19,840
I'm not sure if we can
bring it all together in time.
749
00:34:19,840 --> 00:34:21,560
STEPH: Is this side not hot enough?
750
00:34:21,560 --> 00:34:23,320
No, it's not hot enough.
751
00:34:23,320 --> 00:34:26,280
I know that our main course
has kind of delayed the service.
752
00:34:26,280 --> 00:34:28,000
ALDO: This taking forever.
753
00:34:28,000 --> 00:34:30,640
Guys, this will be pushed out
right now, please.
754
00:34:30,640 --> 00:34:32,200
JULIE: Yep.
Come on, hustle.
755
00:34:32,200 --> 00:34:34,200
Hustle, hustle on the herbs.
Hustle on the herbs.
756
00:34:34,200 --> 00:34:38,640
SARAH: So, this could definitely
cost our team immunity.
757
00:34:55,040 --> 00:34:57,560
SARAH: Aldo's going to
help us do the lamb. So, we're good.
758
00:34:57,560 --> 00:34:58,560
Yeah.
759
00:34:58,560 --> 00:35:02,640
Although we are feeling the pressure
right now and a little bit behind...
760
00:35:02,640 --> 00:35:04,560
Come on, come on, come on, come on.
Quick, quick, quick.
761
00:35:04,560 --> 00:35:08,400
..Aldo and Steph are going to help
us get this dish over the line.
762
00:35:08,400 --> 00:35:09,800
Go, go, Sarah.
Yeah.
763
00:35:09,800 --> 00:35:11,200
Come on.
764
00:35:11,200 --> 00:35:13,760
STEPH: Come on, team.
Let's get this goin'.
765
00:35:13,760 --> 00:35:16,280
DANIEL: Yeah!
SARAH: Whoo-hoo! Go, Steph!
766
00:35:16,280 --> 00:35:19,160
It's slowly coming together,
but we just need to really focus
767
00:35:19,160 --> 00:35:21,120
and get everything across the line.
768
00:35:21,120 --> 00:35:23,200
ALDO: So, you want to just a little
bit of colour on the outside.
769
00:35:23,200 --> 00:35:24,800
That's it.
Just colour. That's it.
770
00:35:24,800 --> 00:35:26,720
Are you finishing this in the oven?
Yeah.
771
00:35:26,720 --> 00:35:29,600
I'm just hoping we're not
going to be delaying the customers
772
00:35:29,600 --> 00:35:31,640
from getting their meal on time.
773
00:35:31,640 --> 00:35:33,960
OK, first one's ready.
774
00:35:39,280 --> 00:35:40,600
HARRY: Alright. Ready.
775
00:35:40,600 --> 00:35:42,680
Service?
776
00:35:42,680 --> 00:35:45,360
Just those two. Thank you so much.
777
00:35:46,480 --> 00:35:48,480
MICHAEL: The dish is coming along
exactly how I imagined it.
778
00:35:48,480 --> 00:35:50,840
It tastes great. The mushrooms work
really well with the beef.
779
00:35:50,840 --> 00:35:53,920
The puree adds a nuttiness
and the leaves add that bitterness
780
00:35:53,920 --> 00:35:56,280
and that interesting element
of hiding the mushrooms.
781
00:35:56,280 --> 00:35:57,920
So, I think it hits the brief.
782
00:35:57,920 --> 00:35:59,360
Mindy, this is looking great.
783
00:35:59,360 --> 00:36:01,000
The flow works in my mind.
784
00:36:01,000 --> 00:36:02,760
Hopefully, the diners
get that as well.
785
00:36:11,840 --> 00:36:13,240
Thank you.
786
00:36:17,360 --> 00:36:19,000
ANDY: Thank you very much.
MEL: OK.
787
00:36:19,000 --> 00:36:23,240
So, from the Green Team, their main
of A Bull in the New Forest.
788
00:36:23,240 --> 00:36:26,200
Roasted Wagyu, macadamia puree,
789
00:36:26,200 --> 00:36:27,840
roasted and pickled mushrooms
790
00:36:27,840 --> 00:36:29,960
and roasted beet leaves.
791
00:36:31,680 --> 00:36:34,000
I'm guessing everything's
underneath the beet leaves.
792
00:36:58,320 --> 00:36:59,960
Beautiful plate of food, that.
793
00:37:00,960 --> 00:37:03,400
For me, the Wagyu, it was beautiful.
794
00:37:03,400 --> 00:37:05,240
It'd been rested for long enough.
795
00:37:05,240 --> 00:37:07,400
It was nice and pink. It was juicy.
796
00:37:07,400 --> 00:37:09,240
Beautifully well done.
797
00:37:09,240 --> 00:37:11,640
Then the plating.
798
00:37:11,640 --> 00:37:13,600
I thought, you know,
A Bull in the New Forest,
799
00:37:13,600 --> 00:37:16,640
the leaf, great, looked fantastic.
800
00:37:16,640 --> 00:37:18,000
Kind of hiding stuff.
801
00:37:18,000 --> 00:37:20,800
I was kind of searching around,
getting little surprises.
802
00:37:20,800 --> 00:37:24,200
The jus itself, I thought,
was really fragrant with herbs
803
00:37:24,200 --> 00:37:27,440
and a really lovely thing to bind
this entire dish together.
804
00:37:28,920 --> 00:37:31,880
My commendations to whoever
made the macadamia cream
805
00:37:31,880 --> 00:37:34,480
because it had
the most luxurious texture,
806
00:37:34,480 --> 00:37:36,200
the most lovely balance
807
00:37:36,200 --> 00:37:38,760
and such a small amount on a plate
made all of the difference.
808
00:37:38,760 --> 00:37:40,920
Yeah.
Pretty good dish.
809
00:37:41,920 --> 00:37:43,080
STEPH: Whoops.
I'm behind you.
810
00:37:43,080 --> 00:37:44,520
Yep.
811
00:37:44,520 --> 00:37:46,760
Done. OK. Service, please?
812
00:37:46,760 --> 00:37:47,800
Perfect.
813
00:37:47,800 --> 00:37:50,800
SARAH: Watching those first plates
go out for service
814
00:37:50,800 --> 00:37:52,640
feels pretty great
815
00:37:52,640 --> 00:37:56,080
because I really felt like
we were sinking for a moment there.
816
00:37:56,080 --> 00:37:58,280
ALDO: Sarah, the lambs
looks beautiful.
817
00:37:58,280 --> 00:38:02,360
I think the concept of this dish has
definitely been brought to life.
818
00:38:02,360 --> 00:38:05,120
And not only that, I think
it's a dish to be really proud of.
819
00:38:05,120 --> 00:38:06,680
Come on, puree, puree, puree!
820
00:38:06,680 --> 00:38:08,240
Let's go!
Got it.
821
00:38:08,240 --> 00:38:10,080
Need to catch up. Beautiful.
You hold this.
822
00:38:10,080 --> 00:38:13,040
The flavours
are so interesting and unique
823
00:38:13,040 --> 00:38:16,000
and they really play together
really well.
824
00:38:16,000 --> 00:38:18,320
Come on, let's go.
Have we got more leek?
825
00:38:18,320 --> 00:38:20,400
Yeah, there's more coming.
Beautiful. Thank you, Jules.
826
00:38:20,400 --> 00:38:22,600
SARAH: I feel like, at this point
in the competition,
827
00:38:22,600 --> 00:38:25,920
it's really important
to bring well-executed dishes,
828
00:38:25,920 --> 00:38:28,760
but also to really push
the boundaries with them,
829
00:38:28,760 --> 00:38:32,120
especially in a challenge
where it is conceptual.
830
00:38:32,120 --> 00:38:33,440
So, I hope we've done enough.
831
00:38:33,440 --> 00:38:35,040
Service, please?
832
00:38:35,040 --> 00:38:36,880
ALDO: Well done, everybody.
Thank you.
833
00:38:38,600 --> 00:38:39,800
JOCK: Can't wait for this.
834
00:38:41,680 --> 00:38:42,880
Thank you.
835
00:38:44,960 --> 00:38:46,160
Thank you.
836
00:38:46,160 --> 00:38:48,160
OK. So, from the Yellow Team,
837
00:38:48,160 --> 00:38:50,920
we have a main named Forest Fire
838
00:38:50,920 --> 00:38:52,720
It's a native spiced lamb
839
00:38:52,720 --> 00:38:54,280
with charred leeks
840
00:38:54,280 --> 00:38:55,720
and smoked macadamia.
841
00:38:57,960 --> 00:38:59,640
I think it looks really impactful.
842
00:38:59,640 --> 00:39:02,080
It's...I think it's quite
a clever interpretation.
843
00:39:02,080 --> 00:39:04,160
I like their thinking.
Yeah, I like the thinking.
844
00:39:04,160 --> 00:39:05,800
Let's see what it tastes like,
though.
845
00:39:44,320 --> 00:39:45,720
OK.
846
00:39:45,720 --> 00:39:47,440
Diving into the details.
847
00:39:47,440 --> 00:39:49,560
The lamb was cooked really,
really nicely.
848
00:39:49,560 --> 00:39:50,840
Loved it.
Yeah.
849
00:39:50,840 --> 00:39:54,680
You know, blushing, medium.
Just how I like my back strap.
850
00:39:54,680 --> 00:39:56,520
Mine had some good caramelisation,
851
00:39:56,520 --> 00:40:00,160
and it was quite light on that
Aussie spice mix that they made.
852
00:40:00,160 --> 00:40:01,800
That native spice mix.
853
00:40:01,800 --> 00:40:04,280
I thought they did well
to kind of tame that.
854
00:40:04,280 --> 00:40:06,080
The deep-fried leeks,
855
00:40:06,080 --> 00:40:08,560
I'm...I'm not digging.
856
00:40:08,560 --> 00:40:12,320
Maybe if they were
really, really finely shredded,
857
00:40:12,320 --> 00:40:14,440
they would have been
a lot less in-your-face
858
00:40:14,440 --> 00:40:16,440
because they are still quite bitter
859
00:40:16,440 --> 00:40:18,720
and because they've just been
flat-out deep-fried
860
00:40:18,720 --> 00:40:20,600
until they're that colour,
861
00:40:20,600 --> 00:40:22,520
they are quite tannic as well.
862
00:40:23,520 --> 00:40:26,360
When leeks are soft and beautiful
and melting,
863
00:40:26,360 --> 00:40:28,040
there's just nothing better than it
864
00:40:28,040 --> 00:40:30,000
because it coats everything
in a veil of sweetness.
865
00:40:30,000 --> 00:40:32,240
And we didn't really get
that opportunity today.
866
00:40:32,240 --> 00:40:34,680
But I really liked
the macadamia cream.
867
00:40:34,680 --> 00:40:36,120
I thought it had a really
lovely texture,
868
00:40:36,120 --> 00:40:38,400
a light, smoke flavour to it.
869
00:40:38,400 --> 00:40:40,560
For me, it feels like the guys
have been under the pump.
870
00:40:40,560 --> 00:40:42,200
This is the first iteration
of the dish
871
00:40:42,200 --> 00:40:44,400
and we've just been so busy that
we've had to get it out the door.
872
00:40:44,400 --> 00:40:47,080
"Let's get it on the plate
and out the door, ASAP."
873
00:40:51,760 --> 00:40:54,200
ALVIN: And then we'll take a couple
of berries soon...
Mm-hm.
874
00:40:54,200 --> 00:40:55,720
To finish our menu today,
875
00:40:55,720 --> 00:40:58,120
our dessert is going to be
based on the forest floor.
876
00:40:58,120 --> 00:41:00,440
And I think the plate
877
00:41:00,440 --> 00:41:02,200
that Alvin has in his mind
878
00:41:02,200 --> 00:41:04,200
is to have
just a scoop of the ice-cream,
879
00:41:04,200 --> 00:41:07,120
a few of those little
pickled blackberries next to it,
880
00:41:07,120 --> 00:41:10,640
and a few of the little chocolate
twigs leaning up against it.
881
00:41:10,640 --> 00:41:14,720
But it doesn't look as refined
as we thought it would be.
882
00:41:14,720 --> 00:41:16,920
MINDY: What's the ice-cream
going to sit on?
883
00:41:16,920 --> 00:41:19,160
Have you got something
for it to sit on?
Um...
884
00:41:20,160 --> 00:41:21,560
We've got a test plate
of our dessert
885
00:41:21,560 --> 00:41:24,160
and the ice-cream is just
sliding all around the plate.
886
00:41:24,160 --> 00:41:26,240
We've just got three blackberries
on there.
887
00:41:26,240 --> 00:41:28,400
We've got a bit of ice-cream,
the chocolate twigs,
888
00:41:28,400 --> 00:41:30,760
but it doesn't look quite complete.
889
00:41:30,760 --> 00:41:32,560
Is there a sauce or...
what are we doing?
890
00:41:32,560 --> 00:41:33,600
Um...
891
00:41:33,600 --> 00:41:35,080
No?
No, there's no sauce.
No.
892
00:41:43,320 --> 00:41:46,640
ANNOUNCER: Missed an episode
of MasterChef?
893
00:41:46,640 --> 00:41:49,440
enjoy another serving,
or savour past seasons at:
894
00:41:56,800 --> 00:41:59,080
MICHAEL: I think it needs
something green.
895
00:41:59,080 --> 00:42:01,720
No, forest floor -
I think we're going brown.
896
00:42:01,720 --> 00:42:02,720
OK.
897
00:42:02,720 --> 00:42:05,920
One of the things that a lot
of people tend to forget is,
898
00:42:05,920 --> 00:42:07,720
it needs to be travel friendly.
899
00:42:07,720 --> 00:42:11,240
You know, like from the pass to
the diner, there's a lot of movement
900
00:42:11,240 --> 00:42:13,840
and you don't want things
to fall off or slide off.
901
00:42:13,840 --> 00:42:16,720
Then it'll ruin
the general image of the dish.
902
00:42:16,720 --> 00:42:18,920
Do we think sitting it
on the raspberries?
Yep.
903
00:42:18,920 --> 00:42:20,760
And then just do some
blackberries on the side?
904
00:42:20,760 --> 00:42:22,600
I think raspberries and
Blackberries mixed together.
905
00:42:22,600 --> 00:42:23,600
Yep. Great.
Yeah. Cool.
906
00:42:23,600 --> 00:42:24,840
Do this in five minutes, guys.
907
00:42:24,840 --> 00:42:28,160
Thank goodness
smart Montana suggests
908
00:42:28,160 --> 00:42:32,000
we rest the ice-cream
on a bed of raspberries.
909
00:42:32,000 --> 00:42:33,320
Mon, is it just gonna be like this
910
00:42:33,320 --> 00:42:34,680
and you're gonna, like,
nestle on top?
911
00:42:34,680 --> 00:42:35,680
Yep.
912
00:42:35,680 --> 00:42:38,400
Which is great, because
with our time limit,
913
00:42:38,400 --> 00:42:40,080
we think the easiest way to do it
914
00:42:40,080 --> 00:42:42,600
is to incorporate
another type of berry,
915
00:42:42,600 --> 00:42:44,280
and it'll bring some freshness
916
00:42:44,280 --> 00:42:47,560
and it'll cut through the earthiness
and the richness of the dessert.
917
00:42:48,800 --> 00:42:50,320
Perfect. Let's go. Let's go.
918
00:42:50,320 --> 00:42:52,240
Up the end, please. Pushing.
919
00:42:53,240 --> 00:42:55,120
MONTANA: The final dish
looks quite pretty,
920
00:42:55,120 --> 00:42:57,520
but I'm worried about
the balance of flavours.
921
00:42:57,520 --> 00:42:58,640
Service!
922
00:42:58,640 --> 00:43:01,760
I'm definitely worried
about those blackberries,
923
00:43:01,760 --> 00:43:04,400
and I'm not sure if this hits
the brief visually.
924
00:43:04,400 --> 00:43:08,240
That one might need a tiny wipe,
but there's that one.
925
00:43:08,240 --> 00:43:10,640
I'm up against Billie
on the yellow team,
926
00:43:10,640 --> 00:43:13,040
which is never fun.
927
00:43:13,040 --> 00:43:15,000
She's an exceptional cook
928
00:43:15,000 --> 00:43:18,960
and she is definitely
really strong in this competition.
929
00:43:20,320 --> 00:43:25,000
I think I need to produce
an absolutely perfect dish today
930
00:43:25,000 --> 00:43:26,360
to beat her.
931
00:43:26,360 --> 00:43:28,880
Thank you.
932
00:43:28,880 --> 00:43:31,000
I just hope that I've done enough.
933
00:43:31,000 --> 00:43:35,400
Alright, so, from the green team,
we have dessert of Forest Floor -
934
00:43:35,400 --> 00:43:39,920
mushroom ice-cream, pickled
blackberries, fresh raspberries
935
00:43:39,920 --> 00:43:41,680
and chocolate twigs.
936
00:44:05,600 --> 00:44:07,320
I was hoping for
a lot more, to be honest.
937
00:44:07,320 --> 00:44:08,320
Yeah.
938
00:44:11,440 --> 00:44:13,160
Interesting dessert.
939
00:44:13,160 --> 00:44:15,120
In terms of a forest floor,
940
00:44:15,120 --> 00:44:18,320
I mean, the twigs, you get it
from a visual aspect,
941
00:44:18,320 --> 00:44:20,520
really nice and organic looking.
942
00:44:20,520 --> 00:44:22,160
But, from a flavour profile,
943
00:44:22,160 --> 00:44:24,400
it probably needed
a bit more mushroom
944
00:44:24,400 --> 00:44:28,680
to make me buy into the
forest floor concept, you know?
945
00:44:29,680 --> 00:44:31,040
Yeah, I've got to agree.
946
00:44:31,040 --> 00:44:32,840
Like, when I first tasted
the mushroom ice-cream,
947
00:44:32,840 --> 00:44:36,400
I was like,
"Yeah. Like, that's tasty."
948
00:44:36,400 --> 00:44:39,520
But then, once you get
the bitterness of the chocolate,
949
00:44:39,520 --> 00:44:41,200
the sweet sourness, I would say,
950
00:44:41,200 --> 00:44:44,160
of the raspberries
and the blackberries,
951
00:44:44,160 --> 00:44:46,200
it really does drain it out.
952
00:44:47,960 --> 00:44:51,320
It just felt like
a nice mushroom ice-cream
953
00:44:51,320 --> 00:44:55,600
that had just been drowned out by,
you know, some things that were OK,
954
00:44:55,600 --> 00:44:56,960
without blowing me away.
955
00:44:56,960 --> 00:44:58,040
Yeah.
956
00:44:59,160 --> 00:45:00,640
STEPH: Service, please!
957
00:45:00,640 --> 00:45:01,800
Whew!
958
00:45:01,800 --> 00:45:03,480
Well done, guys.
Yes! Thank you!
959
00:45:03,480 --> 00:45:04,840
Oh, you guys did so well.
960
00:45:04,840 --> 00:45:06,640
So, we've been hectic with mains,
961
00:45:06,640 --> 00:45:08,520
the mains just kind of flew,
962
00:45:08,520 --> 00:45:10,200
and now it's up to dessert.
963
00:45:10,200 --> 00:45:12,560
JULIE: That looks
exactly like a log.
964
00:45:12,560 --> 00:45:17,880
And I turn around and Billie's
plating, and it looks incredible.
965
00:45:17,880 --> 00:45:19,280
Billie, What do you need?
966
00:45:19,280 --> 00:45:20,840
BILLIE: Um...
967
00:45:20,840 --> 00:45:23,840
I think we're pretty well...
You're good?
968
00:45:23,840 --> 00:45:25,000
..good.
OK.
969
00:45:25,000 --> 00:45:27,000
Plating up is pretty simple
for this dessert.
970
00:45:27,000 --> 00:45:30,560
The idea is just a log
sitting on a forest floor.
971
00:45:31,800 --> 00:45:35,720
There's some rhubarb and some dill
as the main flavours.
972
00:45:35,720 --> 00:45:37,920
I feel like they're
quite fresh flavours,
973
00:45:37,920 --> 00:45:40,800
and represent the regrowth
of the forest.
974
00:45:40,800 --> 00:45:45,720
Just on the soil, and then
we'll go dill on top of that.
975
00:45:45,720 --> 00:45:49,240
So, the great thing about being
on the dessert course on my own
976
00:45:49,240 --> 00:45:53,240
is that this dish
is just what I wanted to make.
977
00:45:54,680 --> 00:45:55,680
But...
978
00:45:55,680 --> 00:45:57,280
Service!
979
00:45:57,280 --> 00:45:59,640
Thank you.
..if they love it, then great.
980
00:45:59,640 --> 00:46:03,720
But if they don't like it,
it's all on me.
981
00:46:07,160 --> 00:46:08,360
Thank you.
982
00:46:09,360 --> 00:46:12,160
It's just that fear, I think, of...
983
00:46:12,160 --> 00:46:13,840
..are they gonna like it?
984
00:46:28,720 --> 00:46:29,960
Wow.
985
00:46:29,960 --> 00:46:31,480
Thank you.
Thank you.
986
00:46:34,240 --> 00:46:35,640
From the yellow team,
987
00:46:35,640 --> 00:46:37,360
their dessert of Regrowth.
988
00:46:38,640 --> 00:46:40,920
Dill choux with rhubarb.
989
00:46:44,280 --> 00:46:48,440
What I love is that little contrast
of the green dill sugar in the fronds
990
00:46:48,440 --> 00:46:50,280
just popping up through the soil,
991
00:46:50,280 --> 00:46:52,840
because it does suggest
that little bit
992
00:46:52,840 --> 00:46:56,280
of the first regrowth after a fire,
which is the whole point.
993
00:47:15,600 --> 00:47:16,960
Who made the choux?
994
00:47:16,960 --> 00:47:19,320
Did Billie make the choux pastry?
Billie.
995
00:47:20,600 --> 00:47:21,760
She made everything.
996
00:47:27,480 --> 00:47:29,720
That was a cracking dish.
997
00:47:29,720 --> 00:47:31,160
Absolutely loved it.
998
00:47:33,000 --> 00:47:36,240
Choux pastry - light as a feather.
999
00:47:36,240 --> 00:47:37,960
Dill flavour - beautiful.
1000
00:47:37,960 --> 00:47:41,320
Billie, again, just...
she's got a really nice touch
1001
00:47:41,320 --> 00:47:45,120
when it comes to
tempering strong flavours,
1002
00:47:45,120 --> 00:47:47,760
in this case dill, in a dessert.
1003
00:47:47,760 --> 00:47:49,160
Dill is one of those things
1004
00:47:49,160 --> 00:47:52,200
I think a lot of people only think of
it as being something super savoury,
1005
00:47:52,200 --> 00:47:55,880
but we also know it can stack up
against really big flavours
1006
00:47:55,880 --> 00:47:57,200
and hold its own.
1007
00:47:57,200 --> 00:48:01,200
And here, paired with the rhubarb,
I think it works really well.
1008
00:48:01,200 --> 00:48:04,200
The rhubarb is a very intense
sour flavour,
1009
00:48:04,200 --> 00:48:05,720
but it's really balanced
1010
00:48:05,720 --> 00:48:09,480
with that delicate herbal fragrance
that the dill brings.
1011
00:48:09,480 --> 00:48:13,720
I think it's just enough to be there,
but not to be overpowering.
1012
00:48:13,720 --> 00:48:17,440
30 plates! Billie did 30 plates!
1013
00:48:17,440 --> 00:48:19,680
Like, start to finish.
1014
00:48:19,680 --> 00:48:22,040
Man, she's...she's good.
1015
00:48:22,040 --> 00:48:23,880
Billie, the choux is beautiful.
1016
00:48:23,880 --> 00:48:26,520
BILLIE: Happy?
Yeah! Great.
1017
00:48:26,520 --> 00:48:27,600
Good-O.
1018
00:48:27,600 --> 00:48:29,000
ALVIN: Oh, my God.
Is that the last plate?
1019
00:48:29,000 --> 00:48:30,720
Yeah.
Oh, Jesus!
1020
00:48:30,720 --> 00:48:32,680
(MIMICS ALVIN) Oh, my God!
Oh, my God!
1021
00:48:34,720 --> 00:48:37,160
ANDY: What started as like,
you know, the perfect surroundings,
1022
00:48:37,160 --> 00:48:39,160
the perfect kitchen,
the perfect pantry,
1023
00:48:39,160 --> 00:48:41,800
seemed to be
the perfect menus as well.
1024
00:48:41,800 --> 00:48:43,200
Yeah, I couldn't agree more.
1025
00:48:53,840 --> 00:48:56,120
Today we delved deep into the forest
1026
00:48:56,120 --> 00:48:59,960
and what we found were
some truly artful plates of food.
1027
00:49:01,080 --> 00:49:03,000
And for one team today,
1028
00:49:03,000 --> 00:49:07,240
that imagination has secured you a
chance to vie for immunity tomorrow.
1029
00:49:07,240 --> 00:49:09,480
So let's see who it is.
1030
00:49:11,560 --> 00:49:14,520
The energy in the kitchen today
was brilliant
1031
00:49:14,520 --> 00:49:16,920
and the results
speak for themselves.
1032
00:49:18,360 --> 00:49:21,080
Let's start
with the really big hits.
1033
00:49:21,080 --> 00:49:24,600
One of the desserts
absolutely blew us away.
1034
00:49:24,600 --> 00:49:27,560
It was downright delicious.
1035
00:49:27,560 --> 00:49:31,240
That dish was cooked by...
1036
00:49:35,240 --> 00:49:39,200
..Billie, giving deserts
to the yellow team.
1037
00:49:39,200 --> 00:49:41,880
(ALL CHATTER EXCITEDLY)
1038
00:49:41,880 --> 00:49:43,200
Great work, guys.
1039
00:49:45,760 --> 00:49:47,800
Well done.
Thank you.
1040
00:49:49,960 --> 00:49:54,000
The next dish that really
impressed us was an entree.
1041
00:49:54,000 --> 00:49:58,920
It was balanced and fitted
seamlessly into the environment.
1042
00:49:58,920 --> 00:50:00,560
And that entree...
1043
00:50:05,080 --> 00:50:06,680
..was cooked by the green team.
1044
00:50:10,920 --> 00:50:12,400
Really proud of you, babe.
1045
00:50:12,400 --> 00:50:16,040
Mindy, Harry,
what a partnership that was.
1046
00:50:16,040 --> 00:50:18,160
Well done.
BOTH: Thank you.
1047
00:50:20,280 --> 00:50:23,480
DANIEL: Oh, man, oh, man.
Here we go. (CHUCKLES)
1048
00:50:23,480 --> 00:50:25,720
(LAUGHS) Dan!
1049
00:50:27,000 --> 00:50:29,200
So, the main course.
1050
00:50:30,480 --> 00:50:33,720
Although both teams' proteins
were beautifully cooked,
1051
00:50:33,720 --> 00:50:38,920
only one's accompaniments
were equally as impressive.
1052
00:50:38,920 --> 00:50:44,800
And only one team brought us a dish
that was executed near perfectly.
1053
00:50:46,960 --> 00:50:48,440
And that main...
1054
00:50:49,600 --> 00:50:51,360
..was cooked by the green team.
1055
00:50:51,360 --> 00:50:53,720
(ALL CHEER AND LAUGH)
1056
00:50:57,920 --> 00:51:02,360
I'm so happy. My first team
captaincy, and my team won.
1057
00:51:02,360 --> 00:51:06,080
Our creative director!
Good work, babe! Good on ya, Alvin.
1058
00:51:06,080 --> 00:51:07,920
That's great.
Holy moly.
1059
00:51:07,920 --> 00:51:09,360
I mean...
1060
00:51:09,360 --> 00:51:12,440
Yes! Yes!
1061
00:51:12,440 --> 00:51:16,520
Green team, you lot were clearly
inspired by what you saw today.
1062
00:51:16,520 --> 00:51:19,000
Keep cooking, keep pushing
yourselves,
1063
00:51:19,000 --> 00:51:20,800
and do not get comfortable.
1064
00:51:20,800 --> 00:51:25,080
Because tomorrow
we are dialling up the heat.
1065
00:51:25,080 --> 00:51:26,560
Tomorrow's immunity,
1066
00:51:26,560 --> 00:51:30,560
it is unlike any other immunity
that we've had this season.
1067
00:51:30,560 --> 00:51:32,040
(NERVOUS LAUGHTER)
1068
00:51:33,040 --> 00:51:37,200
It is going to be a monster day.
1069
00:51:38,960 --> 00:51:41,240
Oh. What?
1070
00:51:41,240 --> 00:51:45,280
ANNOUNCER: Tomorrow night
on MasterChef Australia,
1071
00:51:45,280 --> 00:51:48,160
we turn up the heat
in the kitchen.
1072
00:51:49,400 --> 00:51:52,080
MARCO PIERRE WHITE:
Ask yourself,
who are you?
1073
00:51:53,320 --> 00:51:55,120
And what would I
like to be?
1074
00:51:55,120 --> 00:51:58,560
Get ready
for White heat.
1075
00:51:58,560 --> 00:52:00,560
Captions by Red Bee Media
81019
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