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1
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We'll see you 6.30
2
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We'll see you 6.30 tomorrow.
3
00:00:07,120 --> 00:00:08,800
..Luke's Pressure Test...
4
00:00:08,800 --> 00:00:10,440
You'll be cooking my...
5
00:00:10,440 --> 00:00:12,720
..pho suon bo dac biet.
6
00:00:12,720 --> 00:00:15,000
..had them flying blind.
7
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You will not be given a recipe.
8
00:00:17,520 --> 00:00:18,920
RUE: Ooh!
9
00:00:18,920 --> 00:00:20,120
Oh, my gosh!
10
00:00:20,120 --> 00:00:22,400
..in a true test of instinct...
11
00:00:22,400 --> 00:00:23,440
Come on!
12
00:00:23,440 --> 00:00:26,960
We are making Luke's pho.
This is brand-new territory for me.
13
00:00:26,960 --> 00:00:28,040
..ability...
14
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MELISSA: We're straining,
we're balancing, we're reducing.
15
00:00:30,760 --> 00:00:32,960
I need to push.
..and perseverance...
16
00:00:32,960 --> 00:00:35,760
THEO: There's no giving up.
You just have to keep trying.
17
00:00:35,760 --> 00:00:39,680
..they produced something
pho-nomenal!
18
00:00:39,680 --> 00:00:41,240
JOCK: This is very good!
19
00:00:41,240 --> 00:00:42,920
ANDY: I loved everything
in that bowl.
20
00:00:42,920 --> 00:00:44,080
I'm so impressed.
21
00:00:44,080 --> 00:00:48,680
But it was Grace whose
MasterChef journey came to an end.
22
00:00:48,680 --> 00:00:52,320
GRACE: This has been
the coolest life experience ever
23
00:00:52,320 --> 00:00:54,960
and I'm excited for what's next.
24
00:00:54,960 --> 00:00:59,040
Tonight, it's a massive
Service Challenge
25
00:00:59,040 --> 00:01:02,040
and a major milestone.
26
00:01:02,040 --> 00:01:04,520
MALISSA: Such a crazy moment!
27
00:01:04,520 --> 00:01:07,240
I'm still pinching myself
that I'm even here.
28
00:01:07,240 --> 00:01:12,760
Plus, the big names in the kitchen
keep getting bigger.
29
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(GENTLE MUSIC)
30
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(SUSPENSEFUL MUSIC)
No aprons! Team Challenge today.
31
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RHIANNON: For sure.
It's gotta be, doesn't it?
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RALPH: Top 10.
That's what I'm excited about.
33
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MALISSA: I know!
What an achievement.
34
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I wanted to make top 10,
so, like, this is it for me.
35
00:01:32,920 --> 00:01:35,680
I've made it to the mountaintop. Now
it's about setting that next goal.
36
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Well, there's big names this week.
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DECLAN: Declan Cleary!
(LAUGHTER)
38
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BRENT: That's a big name.
RHIANNON: Welcome!
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Thank you.
40
00:01:44,920 --> 00:01:47,560
CATH: Ohhhh!
ADI: Oooh!
41
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Whoo!
42
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Beautiful!
43
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Yeah, it does. It's stunning.
Look at it.
44
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DECLAN: This is a bit exciting.
MALISSA: Yeah! Look at this!
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ADI: I like this set-up.
46
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MALISSA: Good morning!
JUDGES: Morning.
47
00:02:01,640 --> 00:02:05,920
MELISSA: There is plenty of reasons
to be happy this morning
48
00:02:05,920 --> 00:02:11,720
because you are the top 10
of MasterChef 2023!
49
00:02:11,720 --> 00:02:13,840
(CHEERING)
50
00:02:18,000 --> 00:02:22,160
But as it stands, there only
nine of you standing here.
51
00:02:22,160 --> 00:02:25,440
Unfortunately, Theo isn't
feeling very well today,
52
00:02:25,440 --> 00:02:27,400
so he's going to be spending the day
recovering.
53
00:02:27,400 --> 00:02:31,800
That means that he has no shot
at winning immunity this week.
54
00:02:31,800 --> 00:02:35,200
Of course, it's no secret
as to what you're doing today.
55
00:02:35,200 --> 00:02:37,520
It is a Team Service Challenge.
Ohh!
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00:02:37,520 --> 00:02:40,600
So, first order of business,
grab an apron,
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00:02:40,600 --> 00:02:43,000
separate yourselves into teams.
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00:02:43,000 --> 00:02:44,760
(CHUCKLES) What are we today?
59
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Green team!
Green!
60
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Oh, it doesn't really
match my outfit.
61
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DECLAN: We only got four.
We got more. Yeah.
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As soon as we get our aprons on,
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I can see we're only a team of four.
64
00:02:55,880 --> 00:02:58,400
Oh! What's going on here?
We're on here. (LAUGHS)
65
00:02:58,400 --> 00:02:59,920
ANDY: Righto, so in the green team,
66
00:02:59,920 --> 00:03:02,440
we've got Ralph, Adi,
Brent, Rhiannon and Rue.
67
00:03:02,440 --> 00:03:07,240
And on the brown team, we've got
Declan, Cath, Antonio and Malissa.
68
00:03:07,240 --> 00:03:08,920
So, brown team,
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00:03:08,920 --> 00:03:11,680
you've obviously got one less
team member, so don't worry.
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00:03:11,680 --> 00:03:14,120
We're gonna make things fair.
We'll get to that a little later.
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00:03:14,120 --> 00:03:16,720
OK.
Don't stress, though. We've got you.
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Are you coming on our team?
Ahhh!
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That may be a disadvantage.
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00:03:20,520 --> 00:03:22,440
(LAUGHTER)
75
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Now, with big guests coming in
every day this week,
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it wouldn't be right without
having one of the biggest names
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in the industry right here,
right now.
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Ohhh!
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This superstar chef -
born in Melbourne.
80
00:03:38,040 --> 00:03:42,760
But he left our shores to train
under some of the absolute greats.
81
00:03:42,760 --> 00:03:45,080
Now based in the US.
82
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Oh! My God! It's Curtis Stone.
83
00:03:47,320 --> 00:03:49,280
He is the proud owner
of three restaurants
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where he serves up
Michelin-star cuisine.
85
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Oh, my God!
86
00:03:53,200 --> 00:03:55,440
He's one of the biggest chefs
in the world
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and one of our best mates.
88
00:03:57,560 --> 00:04:01,320
We could only be talking about
Curtis Stone!
89
00:04:01,320 --> 00:04:03,280
(WILD CHEERING)
90
00:04:07,440 --> 00:04:10,480
Whoo! Whoo! Whoo! Whoo! Oh, my God!
(WOLF-WHISTLING)
91
00:04:10,480 --> 00:04:13,360
What?! Curtis Stone's
walking through the door.
92
00:04:13,360 --> 00:04:15,400
What's going on, guys?
93
00:04:15,400 --> 00:04:16,840
(JOCK GRUNTS)
94
00:04:16,840 --> 00:04:18,080
How are you doin'?
95
00:04:19,600 --> 00:04:23,880
Oh, my goodness!
I nearly wet myself. (LAUGHS)
96
00:04:26,320 --> 00:04:27,480
Yes!
Hello, mate.
97
00:04:27,480 --> 00:04:29,720
Andy!
How are ya? Good to see ya.
98
00:04:29,720 --> 00:04:31,200
He's tall!
Yeah!
99
00:04:31,200 --> 00:04:34,200
MALISSA: Oh, my God!
Everyone's tall next to you.
100
00:04:34,200 --> 00:04:36,080
I know. But, like, particularly so.
101
00:04:36,080 --> 00:04:39,200
Curtis, great to have you back
in the MasterChef kitchen.
102
00:04:39,200 --> 00:04:42,240
It's nice to be back. How are ya?
What's going on?
103
00:04:42,240 --> 00:04:43,680
More Michelin stars?
104
00:04:43,680 --> 00:04:46,720
Well, to be perfectly honest,
we weren't expecting it at Gwen,
105
00:04:46,720 --> 00:04:49,600
but it was a little bit of a
surprise, a very, very welcome one,
106
00:04:49,600 --> 00:04:52,160
and now, of course,
we've got to keep it.
107
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Amazing. Well, the good news is
Curtis has got a chef's jacket on.
108
00:04:56,800 --> 00:04:58,280
And you know what that means?
109
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Oh!
Ahh...
110
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He's in the kitchen.
You're on our team?!
111
00:05:01,160 --> 00:05:03,760
He's not on your team.
No, no, no, no, no.
112
00:05:03,760 --> 00:05:08,160
But Curtis will be running
the kitchen today.
113
00:05:08,160 --> 00:05:12,800
He'll be on the pass, so you're
gonna have to be top of your game.
114
00:05:12,800 --> 00:05:16,800
Well, guys, today we're putting
fresh ingredients front and centre.
115
00:05:18,680 --> 00:05:20,400
Which is why I brought you...
116
00:05:22,080 --> 00:05:24,080
..some delicious root veggies.
117
00:05:24,080 --> 00:05:26,920
CATH AND MALISSA: Oooh!
Ooh-wah!
118
00:05:28,160 --> 00:05:30,880
BRENT: Da-da-da-da! Root veggies.
119
00:05:30,880 --> 00:05:35,320
We've got turnips, sweet potatoes,
parsnips and beetroots.
120
00:05:36,560 --> 00:05:39,960
It's alright. Root veggies -
you know, not my go-to.
121
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I love root veg. Great comfort food.
They're so versatile.
122
00:05:43,440 --> 00:05:45,840
And it's a wonderful way
to make your meals go further.
123
00:05:45,840 --> 00:05:49,240
MELISSA: And today versatility
is going to work in your favour
124
00:05:49,240 --> 00:05:51,600
because you need to pick
one of these ingredients
125
00:05:51,600 --> 00:05:54,000
and use it two ways -
126
00:05:54,000 --> 00:05:57,800
both in a savoury course
and a sweet course.
127
00:05:57,800 --> 00:05:59,360
Ah, right!
128
00:05:59,360 --> 00:06:01,080
Mmm!
Mmm!
129
00:06:01,080 --> 00:06:03,640
Now, brown team,
you are a person down,
130
00:06:03,640 --> 00:06:06,320
so you get first pick
of the ingredients.
131
00:06:06,320 --> 00:06:08,800
What's it going to be?
132
00:06:08,800 --> 00:06:11,400
ANTONIO: We can do
sweet potato pie, brownie.
133
00:06:11,400 --> 00:06:14,680
We can fire up the skin
and do crisps.
134
00:06:14,680 --> 00:06:16,360
Alright. Yeah!
Alright.
135
00:06:16,360 --> 00:06:18,520
What's the winning veg?
136
00:06:18,520 --> 00:06:20,280
Uh, so we're gonna go
the sweet potato.
137
00:06:21,280 --> 00:06:26,440
OK, green team, you have the option
of beets, turnips or parsnips.
138
00:06:26,440 --> 00:06:28,440
RUE: I'm thinking beetroot.
BRENT: Yeah.
139
00:06:28,440 --> 00:06:30,400
I think...I think
versatility-wise...
140
00:06:30,400 --> 00:06:31,680
Yeah.
..um, beetroot...
141
00:06:31,680 --> 00:06:32,760
Yeah.
..by far.
142
00:06:32,760 --> 00:06:35,720
OK. What will it be?
143
00:06:35,720 --> 00:06:37,320
We're gonna go with beetroots.
144
00:06:37,320 --> 00:06:39,040
ANDY: Righto, brown team,
145
00:06:39,040 --> 00:06:41,440
because you're one man down,
146
00:06:41,440 --> 00:06:45,360
we're gonna give you
a little extra time for prep.
147
00:06:45,360 --> 00:06:48,880
So that means you'll have 3 hours
148
00:06:48,880 --> 00:06:51,880
before your savoury course
leaves the pass.
149
00:06:51,880 --> 00:06:55,320
Green team, you'll have 2.5.
OK.
150
00:06:55,320 --> 00:06:57,360
You wanna know how many
you're cooking for?
151
00:06:57,360 --> 00:06:58,360
Yes!
152
00:06:58,360 --> 00:07:01,000
24 diners, plus us.
153
00:07:01,000 --> 00:07:03,400
The team that cooks
the best menu overall,
154
00:07:03,400 --> 00:07:07,960
they go straight into tomorrow's
HUGE Immunity Challenge.
155
00:07:07,960 --> 00:07:09,760
Oooh! OK.
DECLAN: Ohh.
156
00:07:09,760 --> 00:07:11,800
And as we said,
Curtis is running the kitchen,
157
00:07:11,800 --> 00:07:13,480
so I would have your A-game on.
158
00:07:14,960 --> 00:07:17,000
Brown team, your 3 hours starts now!
159
00:07:17,000 --> 00:07:19,040
(GREEN TEAM CALLS OUT)
160
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CATH: OK.
DECLAN: Alright. Um...
161
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So, protein, um...
162
00:07:23,880 --> 00:07:25,520
But you're thinking beef
straightaway?
163
00:07:25,520 --> 00:07:26,520
Yeah.
ANTONIO: Yeah.
164
00:07:26,520 --> 00:07:29,360
MALISSA: Do you want to go more of
a Middle Eastern flavour profile?
165
00:07:29,360 --> 00:07:30,840
I love Middle Eastern.
166
00:07:30,840 --> 00:07:32,960
Like a Middle Eastern,
Moroccan spice sweet potato?
167
00:07:32,960 --> 00:07:34,040
Yeah, yeah.
168
00:07:34,040 --> 00:07:36,080
You're thinking you're gonna do
the main, then?
169
00:07:36,080 --> 00:07:37,720
OK. Yeah, yeah.
What about you?
170
00:07:37,720 --> 00:07:41,600
Yeah, we'll do the main.
Ah. We're dessert. Yeah! (LAUGHS)
171
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I'm delighted to be on a team
with these guys.
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00:07:43,720 --> 00:07:46,320
And I'm grateful for the advantage,
173
00:07:46,320 --> 00:07:52,960
but having one person down is gonna
be very, very challenging, I think.
174
00:07:52,960 --> 00:07:54,720
Alright, ladies and gents,
what are you thinking?
175
00:07:54,720 --> 00:07:56,120
Hi there!
Alright.
176
00:07:56,120 --> 00:07:59,000
So, main we've got,
um, an eye fillet steak
177
00:07:59,000 --> 00:08:01,600
with an oven-roasted sweet potato,
178
00:08:01,600 --> 00:08:04,080
um, with Moroccan spices
rubbed on it.
179
00:08:04,080 --> 00:08:05,760
OK. Tell me about your dessert.
180
00:08:05,760 --> 00:08:09,440
We're probably going
for a sweet potato brownie.
181
00:08:09,440 --> 00:08:12,160
As soon as I read that menu,
I think, "They're playing it safe."
182
00:08:12,160 --> 00:08:14,160
Hmm. OK.
Right?
183
00:08:14,160 --> 00:08:15,760
And this is a restaurant challenge,
184
00:08:15,760 --> 00:08:17,560
which means we need
to have it achievable.
185
00:08:17,560 --> 00:08:20,000
Mmm.
But we also need to impress.
186
00:08:20,000 --> 00:08:22,240
Let's have a think about that
and then crack on.
187
00:08:22,240 --> 00:08:23,360
OK.
188
00:08:23,360 --> 00:08:24,800
MALISSA: Yeah, let's do that.
189
00:08:24,800 --> 00:08:26,320
DECLAN: Curtis is
really reminding us
190
00:08:26,320 --> 00:08:29,600
that we really need to emphasise
and elevate this menu today.
191
00:08:29,600 --> 00:08:32,000
So I think it's important
that the team utilises
192
00:08:32,000 --> 00:08:35,600
that half-an-hour advantage
at the beginning of the cook.
193
00:08:35,600 --> 00:08:37,600
Do you want to go, um,
grab some sweet potatoes?
194
00:08:37,600 --> 00:08:40,160
Yeah.
I'll write this out a bit better.
195
00:08:42,920 --> 00:08:44,800
CURTIS: They've chosen
sweet potatoes.
196
00:08:44,800 --> 00:08:47,480
I love the look of
these sweet potatoes.
197
00:08:47,480 --> 00:08:50,520
They're beautiful, sustainable,
Australian sweet potatoes.
198
00:08:50,520 --> 00:08:52,920
These are grown by
Henry and Matthew Prichard
199
00:08:52,920 --> 00:08:55,320
from Cudgen Farms in Cudgen, NSW.
200
00:08:55,320 --> 00:08:57,200
They supply to Coles.
201
00:08:57,200 --> 00:08:58,960
How are they going?
202
00:08:58,960 --> 00:09:01,320
Look, brown team has
some decent ideas.
203
00:09:01,320 --> 00:09:03,480
They're playing it a little safe,
if I'm being honest.
204
00:09:03,480 --> 00:09:07,040
Um, but I think with a little
refinement, they can get there.
205
00:09:07,040 --> 00:09:08,680
The difficulty that we've seen
206
00:09:08,680 --> 00:09:11,120
when they don't have a clear idea
at the beginning,
207
00:09:11,120 --> 00:09:13,400
they struggle to make it on time
at the end.
208
00:09:13,400 --> 00:09:14,400
Yep.
209
00:09:14,400 --> 00:09:16,440
So, the sooner they can work out...
Lock it in.
210
00:09:16,440 --> 00:09:18,640
..exactly what these two dishes are
211
00:09:18,640 --> 00:09:20,120
and exactly what the components are,
212
00:09:20,120 --> 00:09:22,400
the more chance they're gonna have
of getting this right.
213
00:09:22,400 --> 00:09:23,400
Right.
214
00:09:23,400 --> 00:09:25,240
RALPH: Five minutes to go.
215
00:09:25,240 --> 00:09:27,600
ADI: They're still planning.
CATH: Yeah. That's the thing.
216
00:09:27,600 --> 00:09:29,480
They're still writing things.
Yeah, yeah, so that's...
217
00:09:29,480 --> 00:09:31,280
So you're saying
that's what we have to do.
218
00:09:31,280 --> 00:09:32,920
So what are we gonna do first?
Yeah.
219
00:09:34,880 --> 00:09:37,240
BRENT: Yeah, the brown team
hasn't started cooking yet.
220
00:09:37,240 --> 00:09:40,720
Time is ticking away and
they're just talking and planning
221
00:09:40,720 --> 00:09:42,520
instead of just getting going.
222
00:09:44,040 --> 00:09:46,640
Urgency from the start.
Urgency from the start.
223
00:09:46,640 --> 00:09:51,120
Green team, you have beetroots
and your 2.5 hours starts now!
224
00:09:51,120 --> 00:09:52,920
Go, green team!
(CHEERING)
225
00:09:52,920 --> 00:09:55,320
RHIANNON: Let's go, green team.
226
00:09:55,320 --> 00:09:57,960
Alright.
OK.
227
00:09:57,960 --> 00:10:01,800
It's a great team!
We have Brent, Adi, Ralph and Rue.
228
00:10:01,800 --> 00:10:03,000
Oh, here! Here.
229
00:10:03,000 --> 00:10:07,440
And we have beetroot
as our dessert and main element.
230
00:10:07,440 --> 00:10:10,680
So, what are we thinking?
What about octopus?
231
00:10:10,680 --> 00:10:13,160
Marries up really well
with beetroot. Earthy...
232
00:10:13,160 --> 00:10:15,080
Yeah. I think that could
look really nice too.
233
00:10:15,080 --> 00:10:17,880
We've decided on that. We'll go out
and do the planning out there.
234
00:10:17,880 --> 00:10:19,320
RALPH: We'll chat at the bench.
235
00:10:19,320 --> 00:10:21,520
I've never won a Team Challenge,
but I'm winning today.
236
00:10:21,520 --> 00:10:24,160
I've got only winning on my mind.
237
00:10:24,160 --> 00:10:26,960
Do you want to be team captain?
I don't mind. I'll be team captain.
238
00:10:26,960 --> 00:10:29,760
OK, you'll be team captain.
Yeah. You can still write, you know?
239
00:10:29,760 --> 00:10:31,920
OK. I'll write.
I'll be your... I'll be your...
240
00:10:31,920 --> 00:10:33,440
RALPH: Scribe.
Scribe.
241
00:10:33,440 --> 00:10:36,200
So, I haven't been team captain,
I've lost every bloody challenge
242
00:10:36,200 --> 00:10:38,600
and I'm like, "You know what?
Just step in and do it."
243
00:10:39,760 --> 00:10:41,840
Hello.
Hi, Rhiannon. What are the ideas?
244
00:10:41,840 --> 00:10:44,080
So we're going to do an octopus
245
00:10:44,080 --> 00:10:46,680
and we're gonna braise it and
we're gonna just have it in aromats
246
00:10:46,680 --> 00:10:48,200
and then finish it on the hibachi...
247
00:10:48,200 --> 00:10:49,960
OK.
..just to give it that little char.
248
00:10:49,960 --> 00:10:51,400
Who...who cooks octopus?
249
00:10:51,400 --> 00:10:52,800
ADI AND RUE: Brent.
Yeah?
250
00:10:52,800 --> 00:10:56,040
Octopus is either fabulous
or horrible.
251
00:10:56,040 --> 00:10:57,240
There's nothing in between.
252
00:10:58,480 --> 00:11:01,920
So, if you're 100% confident
you're gonna get it right...
253
00:11:01,920 --> 00:11:03,600
Yeah.
..then it's the right dish to do.
254
00:11:03,600 --> 00:11:04,600
Yeah.
255
00:11:04,600 --> 00:11:07,640
But if there's a shadow of doubt
in your mind that it could go wrong,
256
00:11:07,640 --> 00:11:09,640
you need to change
the dish right now.
257
00:11:09,640 --> 00:11:11,840
I think I've come up
with a great idea
258
00:11:11,840 --> 00:11:14,840
and then big Curtis Stone,
he's a bit worried.
259
00:11:16,480 --> 00:11:18,640
Yeah. I'm...I'm...confident.
260
00:11:18,640 --> 00:11:19,880
You're confident? OK.
Yeah.
261
00:11:19,880 --> 00:11:22,400
You need to get the octopus
tenderised immediately.
262
00:11:23,600 --> 00:11:27,400
But you've gotta just put your hand
up, back yourself and go for it
263
00:11:27,400 --> 00:11:29,840
and today is one of those times.
264
00:11:29,840 --> 00:11:31,760
RHIANNON: You right there, Brent?
Yep.
265
00:11:33,000 --> 00:11:34,480
Ralph, Rue...
RUE: Yes.
266
00:11:34,480 --> 00:11:35,800
Tell me about your dessert.
267
00:11:35,800 --> 00:11:39,200
A goat's cheese cremeux
with a beetroot consomme.
268
00:11:39,200 --> 00:11:40,680
Gotcha. Nice.
Yeah.
269
00:11:40,680 --> 00:11:41,680
OK.
So...
270
00:11:41,680 --> 00:11:44,480
Phew! You guys are ambitious
over here in the bloody green team.
271
00:11:44,480 --> 00:11:45,920
You can pour that consomme...
Around?
272
00:11:45,920 --> 00:11:47,720
..and it can just sort of go around.
273
00:11:47,720 --> 00:11:49,720
Nice idea. I like it.
Yeah. OK.
274
00:11:49,720 --> 00:11:52,000
The beetroot needs to be
front and centre in this consomme.
275
00:11:52,000 --> 00:11:53,000
OK.
276
00:11:53,000 --> 00:11:55,560
Because it's really the only place
we're seeing it in the dessert.
277
00:11:55,560 --> 00:11:56,920
So this is a lot.
OK.
278
00:11:56,920 --> 00:11:58,920
You guys ready to move tonight?
We're ready.
279
00:11:58,920 --> 00:12:00,560
(TENSE MUSIC)
280
00:12:03,480 --> 00:12:05,320
Alright, let's go.
281
00:12:05,320 --> 00:12:06,800
The brief is root vegetables,
282
00:12:06,800 --> 00:12:08,800
so it goes without saying
you have to dig deep!
283
00:12:08,800 --> 00:12:11,120
Two hours to go!
ANDY: Come on, guys!
284
00:12:11,120 --> 00:12:15,440
MALISSA: Um, so I'll just do...
How many of those will we need?
285
00:12:15,440 --> 00:12:17,800
DECLAN: So the green team
have already got started
286
00:12:17,800 --> 00:12:22,200
on both their dishes and we're
still talking for some reason.
287
00:12:22,200 --> 00:12:26,120
Are you doing crispy
sweet potato skins anymore
288
00:12:26,120 --> 00:12:27,800
or can we steal them back?
289
00:12:27,800 --> 00:12:30,400
We've spent a good
30, 40 minutes planning
290
00:12:30,400 --> 00:12:33,320
and organising everything
that we're gonna be doing.
291
00:12:33,320 --> 00:12:34,320
Um...
292
00:12:34,320 --> 00:12:37,640
But time is of the essence,
especially being one person down
293
00:12:37,640 --> 00:12:41,160
and, you know, I think we need to
really focus on a bit more prepping
294
00:12:41,160 --> 00:12:42,760
and not as much planning.
295
00:12:42,760 --> 00:12:45,400
I'll just put it here
and we can work along as we go.
296
00:12:45,400 --> 00:12:47,280
Yep. Awesome. OK.
Alright. Sweet as.
297
00:12:47,280 --> 00:12:48,520
Yeah, yeah.
298
00:12:51,400 --> 00:12:53,400
RHIANNON: So currently,
I'm just getting beets ready.
299
00:12:53,400 --> 00:12:55,160
So we're basically gonna roast them
300
00:12:55,160 --> 00:12:58,080
and then we're gonna chop them
in pieces and then spice them
301
00:12:58,080 --> 00:13:01,760
and we'll just have a piece
on each plate with the octopus.
302
00:13:01,760 --> 00:13:03,880
Yeah, so our team is booming forward.
303
00:13:03,880 --> 00:13:05,640
Brent's working on
the braised octopus
304
00:13:05,640 --> 00:13:07,480
and Adi's working on the green sauce.
305
00:13:07,480 --> 00:13:10,320
Tell me what you want
with the herb dressing.
306
00:13:10,320 --> 00:13:13,640
Not like...as liquidy, I guess.
It eats pretty good, though.
307
00:13:13,640 --> 00:13:15,440
We've got Rue and Ralph,
they're doing dessert.
308
00:13:15,440 --> 00:13:17,520
We're going blast chiller
30 minutes.
309
00:13:17,520 --> 00:13:19,320
Put a time on it, check it.
Yeah, OK.
310
00:13:19,320 --> 00:13:23,440
They're making goat cheese cremeux
with a beetroot consomme
311
00:13:23,440 --> 00:13:25,640
and beautiful poached pears.
312
00:13:25,640 --> 00:13:28,480
So this is nearly done, this portion?
Yep, that's done. Yeah.
313
00:13:28,480 --> 00:13:30,040
Alright. Keep going
with the other stuff.
314
00:13:30,040 --> 00:13:31,040
OK.
Yeah.
315
00:13:31,040 --> 00:13:33,760
Ralph and Rue are really powering on.
316
00:13:33,760 --> 00:13:36,040
They've got the goat's cheese
cremeux all done,
317
00:13:36,040 --> 00:13:37,480
so they're putting that in.
318
00:13:37,480 --> 00:13:39,320
Ah! Perfect!
319
00:13:39,320 --> 00:13:41,840
My biggest concern with dessert
is the poached pears cooking
320
00:13:41,840 --> 00:13:43,000
and the beetroot consomme
321
00:13:43,000 --> 00:13:45,640
because they're gonna need
a long time to cook.
322
00:13:45,640 --> 00:13:47,440
Hey, Rhi!
Hi, darling.
323
00:13:47,440 --> 00:13:48,800
Team captain?
Yeah.
324
00:13:48,800 --> 00:13:50,000
You go, girl!
325
00:13:50,000 --> 00:13:51,920
DECLAN: Alright. So, yeah,
you'll get them in, Mal?
326
00:13:51,920 --> 00:13:53,760
Yeah. And then I'll start
working on the tahini.
327
00:13:53,760 --> 00:13:54,760
Yeah.
328
00:13:54,760 --> 00:13:56,360
Planning is done.
329
00:13:56,360 --> 00:13:59,120
OK. Alright.
330
00:13:59,120 --> 00:14:02,720
It was a bit chaotic,
but we are moving forward.
331
00:14:02,720 --> 00:14:06,040
So now for our main today,
we're gonna be doing fillet steaks
332
00:14:06,040 --> 00:14:09,360
with a Middle Eastern-spiced
sweet potato puree
333
00:14:09,360 --> 00:14:10,720
and some tahini.
334
00:14:11,840 --> 00:14:13,320
So you're cooking them individually?
Yeah.
335
00:14:13,320 --> 00:14:14,320
Yeah.
Nah.
336
00:14:14,320 --> 00:14:16,600
I just want it to be delicious
and full of flavour.
337
00:14:16,600 --> 00:14:17,600
Yeah.
338
00:14:17,600 --> 00:14:21,520
Cath and Antonio are really good
with their sweets and desserts.
339
00:14:21,520 --> 00:14:24,520
And they're working on
the sweet potato custard tart
340
00:14:24,520 --> 00:14:26,280
with the cinnamon ice cream.
341
00:14:26,280 --> 00:14:28,880
We haven't got a designated captain,
have we?
342
00:14:28,880 --> 00:14:30,880
We don't have
an official team captain,
343
00:14:30,880 --> 00:14:32,920
but, um, we all know our places
344
00:14:32,920 --> 00:14:35,480
and where we need to be
throughout this challenge.
345
00:14:35,480 --> 00:14:37,280
MALISSA: How are you guys going?
ANTONIO: Good.
346
00:14:37,280 --> 00:14:39,320
So, remember to shout
if you need anything.
347
00:14:39,320 --> 00:14:40,720
OK. Teamwork!
348
00:14:40,720 --> 00:14:41,960
Feeling confident?
Yeah!
349
00:14:41,960 --> 00:14:44,560
OK. That's what I like to hear.
Teamwork! This is gonna be good.
350
00:14:45,720 --> 00:14:48,040
So, today, I'm doing the ice cream.
351
00:14:48,040 --> 00:14:51,320
But we're cooking for 24 diners,
plus three judges.
352
00:14:51,320 --> 00:14:56,520
So, I need to be making, you know,
large quantities of the ice cream.
353
00:14:56,520 --> 00:14:59,240
But I'm feeling very nervous.
354
00:14:59,240 --> 00:15:00,280
Oh!
355
00:15:01,960 --> 00:15:03,320
I need to...
356
00:15:04,320 --> 00:15:05,960
From last time,
357
00:15:05,960 --> 00:15:09,920
I think maybe I've got a little bit
of PTSD from making ice cream.
358
00:15:09,920 --> 00:15:12,200
Oh, no!
359
00:15:12,200 --> 00:15:15,240
Yeah, I'm falling apart now.
THEO: You're good. Don't fall apart.
360
00:15:15,240 --> 00:15:17,240
Check the ice cream. It's not...
It's not...great.
361
00:15:17,240 --> 00:15:19,320
It's not great?
This is really soft!
362
00:15:19,320 --> 00:15:21,760
We've gotta go...
We've gotta go so quick, OK?
363
00:15:24,400 --> 00:15:25,960
JOCK: What happened?
364
00:15:27,040 --> 00:15:31,200
So, I really want to be
very, very careful today.
365
00:15:31,200 --> 00:15:33,760
And if we don't get the quantities
right now,
366
00:15:33,760 --> 00:15:36,880
we may not be able to serve plates
which are consistent.
367
00:15:38,160 --> 00:15:40,800
One cup of milk, one cup of cream.
So it's 500 mils.
368
00:15:40,800 --> 00:15:41,920
Yep.
Yeah?
369
00:15:41,920 --> 00:15:43,440
Tablespoon.
370
00:15:43,440 --> 00:15:45,480
It's trying to get that right
371
00:15:45,480 --> 00:15:47,720
and trying to do it under pressure.
372
00:15:47,720 --> 00:15:50,920
Alright, so hang on a sec.
So, one and a half, um...
373
00:15:50,920 --> 00:15:54,400
So, I need 400...4,000 mils.
374
00:15:54,400 --> 00:15:55,400
(CATH GASPS)
375
00:15:55,400 --> 00:15:57,920
I just get...
I just get mixed up with all this.
376
00:15:57,920 --> 00:16:00,320
I just want to get it right
this time.
377
00:16:00,320 --> 00:16:02,960
You've got this, Cath.
I believe in you.
378
00:16:02,960 --> 00:16:05,640
Yeah, I'm just nervous
with the spice mix.
379
00:16:05,640 --> 00:16:09,040
So I've got, um, some cinnamon here,
I've got some ground nutmeg.
380
00:16:10,080 --> 00:16:12,400
No. I didn't do that.
381
00:16:15,640 --> 00:16:18,120
Oh, my God!
I just used the wrong one.
382
00:16:18,120 --> 00:16:19,160
(TENSE MUSIC)
383
00:16:19,160 --> 00:16:21,520
Right from the onset, mistake.
384
00:16:21,520 --> 00:16:24,880
So I've actually... I'm st...
I need to start my spice mix again.
385
00:16:24,880 --> 00:16:26,320
Yeah.
386
00:16:26,320 --> 00:16:28,800
Cinnamon, cinnamon, cinnamon.
Where did you go?
387
00:16:28,800 --> 00:16:31,440
Ice-cream queen or ice-cream curse?
388
00:16:31,440 --> 00:16:33,520
(DRAMATIC MUSIC)
389
00:16:40,000 --> 00:16:45,040
(BIRDSONG)
390
00:16:45,040 --> 00:16:46,640
I'm trying to do the cinnamon spice.
391
00:16:46,640 --> 00:16:48,720
OK. Um, do you need a hand?
392
00:16:48,720 --> 00:16:50,520
I'm not sure whether what I'm...
You good?
393
00:16:50,520 --> 00:16:52,520
..am I doing the wrong thing.
394
00:16:52,520 --> 00:16:55,320
So, today I'm doing the ice cream,
395
00:16:55,320 --> 00:16:57,200
but my stress is escalating.
396
00:16:57,200 --> 00:16:59,400
Oh, my God!
397
00:16:59,400 --> 00:17:01,800
Yeah, I'm worried about
the quantities of the ice cream.
398
00:17:03,200 --> 00:17:05,320
Um, Curtis, can I just ask you?
Yes.
399
00:17:05,320 --> 00:17:07,320
I've got PTSD
from ice cream last time.
400
00:17:07,320 --> 00:17:09,480
So I'm feeling a bit sick about it.
Yep.
401
00:17:09,480 --> 00:17:11,640
So I'm doing four batches
of ice cream.
402
00:17:11,640 --> 00:17:12,640
OK.
403
00:17:12,640 --> 00:17:15,600
So, it's really cup of milk, cup
of cream. That's the four egg yolks.
404
00:17:15,600 --> 00:17:17,080
That's the recipe I'm doing.
Yep.
405
00:17:17,080 --> 00:17:18,880
Yeah, two cups of cream,
two cups of milk.
406
00:17:18,880 --> 00:17:19,880
OK.
407
00:17:19,880 --> 00:17:22,640
It doesn't look...
I don't look efficient, do I?
408
00:17:23,640 --> 00:17:25,840
You're panicked, then it's messy.
I am. Do you know what?
409
00:17:25,840 --> 00:17:27,240
I know I am.
So, calm down.
410
00:17:27,240 --> 00:17:29,320
So I need to... Yeah. Thank you.
Alright? Calm down.
411
00:17:29,320 --> 00:17:30,800
Put your ingredients in.
Yeah.
412
00:17:30,800 --> 00:17:32,800
Turn them all on
so they're getting hot together.
413
00:17:32,800 --> 00:17:34,360
Mm-hm. Yep.
OK?
414
00:17:34,360 --> 00:17:36,920
Curtis is amazing. He is.
415
00:17:36,920 --> 00:17:40,000
He has such a presence about it,
and a calm presence.
416
00:17:40,000 --> 00:17:42,600
Did you put two in the other one?
Yeah.
417
00:17:43,600 --> 00:17:45,800
I just really want to concentrate
on this ice cream.
418
00:17:45,800 --> 00:17:47,960
Yeah. Yep, that's exactly
what you should be doing.
419
00:17:47,960 --> 00:17:48,960
You know?
420
00:17:48,960 --> 00:17:51,120
Very direct presence, but calm.
421
00:17:51,120 --> 00:17:53,400
Don't let this boil,
and light your stoves.
422
00:17:53,400 --> 00:17:54,560
Okie-doke.
423
00:17:54,560 --> 00:17:56,280
Here's your lighter.
Thank you.
424
00:17:56,280 --> 00:18:01,640
And that was really comforting
and just what I needed at the time.
425
00:18:01,640 --> 00:18:04,400
So I gotta win.
It's a beautiful Team Challenge.
426
00:18:04,400 --> 00:18:06,880
Just relax with the ice cream.
427
00:18:07,920 --> 00:18:10,360
Have a good time. Just enjoy.
Look where you are.
428
00:18:10,360 --> 00:18:13,520
Curtis Stone is in the house.
OK. Have fun.
429
00:18:13,520 --> 00:18:15,040
I know I can do this!
430
00:18:15,040 --> 00:18:16,600
So keep going, Cath!
431
00:18:16,600 --> 00:18:20,400
Green team, brown team, you have 90
minutes until the start of service.
432
00:18:20,400 --> 00:18:23,680
Let's go! Come on!
CATH: Come on, guys! Let's go!
433
00:18:26,280 --> 00:18:28,240
RUE: Yeah, we're better off,
like, you know, just...
434
00:18:28,240 --> 00:18:31,840
Ooh! That was close, love.
Reflexes like a cat...
435
00:18:31,840 --> 00:18:34,240
That was close.
Reflexes like a cat.
436
00:18:35,240 --> 00:18:36,880
RHIANNON: You alright, Brent?
Yeah.
437
00:18:36,880 --> 00:18:38,280
So, what are you up to?
438
00:18:38,280 --> 00:18:40,480
Just the spice mix for the...
For the beet?
439
00:18:40,480 --> 00:18:41,920
Yeah.
Yep.
440
00:18:41,920 --> 00:18:45,960
We have beetroot
as our dessert and main element.
441
00:18:45,960 --> 00:18:48,320
So, today for main,
Brent's on octopus.
442
00:18:48,320 --> 00:18:50,560
Well, Brent's all ready
for the hibachi.
443
00:18:50,560 --> 00:18:52,960
Adi's working on the sauce.
444
00:18:52,960 --> 00:18:55,600
Ralph and Rue are doing dessert -
445
00:18:55,600 --> 00:18:58,440
the goat's cheese cremeux
with a beetroot consomme.
446
00:18:58,440 --> 00:19:01,400
And...oh, my God!
Curtis in the kitchen.
447
00:19:01,400 --> 00:19:02,840
CURTIS: Have a taste.
448
00:19:02,840 --> 00:19:05,280
RUE: Oh, my goodness!
I am a huge fan!
449
00:19:05,280 --> 00:19:09,040
I'm literally having to look at him
like this. (LAUGHS)
450
00:19:09,040 --> 00:19:11,160
You hold it, you pour it.
OK.
451
00:19:11,160 --> 00:19:15,240
With our consomme, we have
to drain just the liquid.
452
00:19:15,240 --> 00:19:18,040
Can it drop lower than that?
No!
453
00:19:18,040 --> 00:19:22,120
Trying to hang the beetroot so that
it just drips lovely into a bowl.
454
00:19:22,120 --> 00:19:25,000
But we can't hang it up because
it's not gonna sit in a bowl.
455
00:19:25,000 --> 00:19:27,640
And I need gold old Curtis
to...to help.
456
00:19:28,720 --> 00:19:31,240
How can we fix this
so you don't have to stand here?
457
00:19:31,240 --> 00:19:33,880
Yeah, we don't have deeper pots.
Get me some cling film.
458
00:19:33,880 --> 00:19:36,360
I'm like, "What are you gonna use
this cling wrap for?
459
00:19:36,360 --> 00:19:37,800
"What are you trying to do?"
460
00:19:37,800 --> 00:19:40,480
This is called the...
the bushman's mechanics.
461
00:19:40,480 --> 00:19:41,720
The bushman's! (LAUGHS)
462
00:19:41,720 --> 00:19:43,480
And he just MacGyvers it
463
00:19:43,480 --> 00:19:45,920
so that we can tie it
onto the side of the pot
464
00:19:45,920 --> 00:19:47,440
while it drips into the bottom.
465
00:19:47,440 --> 00:19:48,880
And I'm like,
"That's quite impressive."
466
00:19:48,880 --> 00:19:50,520
Right side tight.
467
00:19:50,520 --> 00:19:54,120
Everyone's going well.
I'm pretty happy. Yeah.
468
00:19:54,120 --> 00:19:56,880
But in saying that,
I haven't won one Team Challenge.
469
00:19:56,880 --> 00:19:59,600
Come on!
Today's the day while I'm captain.
470
00:19:59,600 --> 00:20:00,840
When you're team captain,
471
00:20:00,840 --> 00:20:02,360
like, you've got your own jobs,
472
00:20:02,360 --> 00:20:04,640
but you've also got to look out
for the whole team.
473
00:20:04,640 --> 00:20:06,160
ADI: Are we on track, Rhi?
474
00:20:06,160 --> 00:20:08,080
'Cause I'm running behind
on this bloody sauce.
475
00:20:08,080 --> 00:20:10,560
You've got to make sure
that everything's going to plan
476
00:20:10,560 --> 00:20:12,200
and everything's going to time.
477
00:20:12,200 --> 00:20:13,640
Well, what else
are you doing, though?
478
00:20:13,640 --> 00:20:15,160
Are you just doing the sauce?
479
00:20:15,160 --> 00:20:16,880
I mean, the mother comes out of me
480
00:20:16,880 --> 00:20:18,880
and I can start, like,
telling people what to do
481
00:20:18,880 --> 00:20:20,640
and I feel right at home with that.
482
00:20:20,640 --> 00:20:21,920
(LAUGHS)
483
00:20:21,920 --> 00:20:23,280
Well, currently, yes.
484
00:20:23,280 --> 00:20:24,760
Yeah, so just stay on it.
OK.
485
00:20:24,760 --> 00:20:26,920
But you've still got to focus
on your own thing.
486
00:20:27,960 --> 00:20:31,200
Yes, I'm just trying to get one job
at a time, like the beets in,
487
00:20:31,200 --> 00:20:34,320
asap, before mains are served.
488
00:20:34,320 --> 00:20:36,600
But with everything
that's going on...
489
00:20:37,600 --> 00:20:39,480
..I just hope that
these beetroots are good.
490
00:20:39,480 --> 00:20:41,880
It doesn't matter if it's beetroot
or sweet potato,
491
00:20:41,880 --> 00:20:44,080
you've only got one hour
till service!
492
00:20:44,080 --> 00:20:45,680
Argh! (CHUCKLES)
493
00:20:45,680 --> 00:20:47,320
Let's go!
Whoo-hoo!
494
00:20:47,320 --> 00:20:49,040
One hour?
ANDY: One hour!
495
00:20:49,040 --> 00:20:50,120
Oh!
496
00:20:51,320 --> 00:20:53,040
(GIGGLES) More important.
497
00:20:57,160 --> 00:20:59,560
DECLAN: It's really important
to hit that brief today
498
00:20:59,560 --> 00:21:03,760
and feature your given ingredient
and we've chosen sweet potato.
499
00:21:03,760 --> 00:21:07,000
Um, I'm in charge of cooking
and the prep of these steaks.
500
00:21:07,000 --> 00:21:08,960
So I grab the bull by the horns
501
00:21:08,960 --> 00:21:11,960
and...and I'm gonna work on
trimming back all that steak,
502
00:21:11,960 --> 00:21:13,560
taking the sinew off.
503
00:21:13,560 --> 00:21:18,280
Meat, it's definitely not my forte
to this mass extent,
504
00:21:18,280 --> 00:21:20,760
so I've really got to make sure
all these portions
505
00:21:20,760 --> 00:21:23,840
are pretty much the same
and uniform.
506
00:21:25,760 --> 00:21:27,800
That's pretty small, brother.
507
00:21:27,800 --> 00:21:30,600
How big are you cutting the steak?
Alright. That was 115.
508
00:21:30,600 --> 00:21:32,840
Is that what you're planning
on serving them?
509
00:21:32,840 --> 00:21:35,080
Yeah. So I was...
Are you putting them on a diet?
510
00:21:35,080 --> 00:21:37,640
Oh... OK. Alright. Yeah.
No worries. Yeah.
511
00:21:37,640 --> 00:21:39,280
Have you ever been out for dinner
512
00:21:39,280 --> 00:21:41,320
and read "Eye fillet - 115 grams"?
513
00:21:41,320 --> 00:21:44,240
115 grams. No. I haven't, no.
Don't be such a tight-arse.
514
00:21:44,240 --> 00:21:46,640
Yes. (LAUGHS)
Cut it at least 150.
515
00:21:46,640 --> 00:21:50,440
I'm extremely intimidated cooking
these many steaks to order.
516
00:21:50,440 --> 00:21:52,960
You have to cook that perfectly.
Correct.
517
00:21:52,960 --> 00:21:54,520
And if you mess that up...
Yeah.
518
00:21:54,520 --> 00:21:56,320
..you're exposing yourself
to the whole dining room.
519
00:21:56,320 --> 00:21:57,600
Correct.
Right? It's overcooked.
520
00:21:57,600 --> 00:21:59,080
Yeah.
And everyone sees it.
521
00:21:59,080 --> 00:22:02,200
You know, the steak's one of
the biggest parts of this dish
522
00:22:02,200 --> 00:22:05,120
and Curtis definitely
has high expectations.
523
00:22:05,120 --> 00:22:07,880
You know, he's a Michelin-star chef.
524
00:22:07,880 --> 00:22:09,440
OK.
Alright. Thank you.
525
00:22:09,440 --> 00:22:12,480
So, yeah, I feel like
the pressure's on me.
526
00:22:12,480 --> 00:22:14,320
And, look, in all honesty...
527
00:22:16,320 --> 00:22:18,400
..I'm shitting myself.
528
00:22:18,400 --> 00:22:21,280
ANDY: Things are well and truly
starting to heat up in this kitchen!
529
00:22:21,280 --> 00:22:24,240
And you've only got 30 minutes
till service!
530
00:22:24,240 --> 00:22:26,120
JOCK: Let's go!
MELISSA: Come on!
531
00:22:26,120 --> 00:22:28,880
(JUDGES CLAP)
532
00:22:28,880 --> 00:22:31,840
Alright, guys, let's really motor.
533
00:22:33,040 --> 00:22:35,880
You alright, Antonio?
ANTONIO: Yep. All good.
534
00:22:35,880 --> 00:22:40,520
For our sweet dish, brown team
will be cooking a sweet potato tart
535
00:22:40,520 --> 00:22:43,120
with a spiced ice cream
and a caramel sauce.
536
00:22:43,120 --> 00:22:45,720
CATH: OK, so the ice cream,
we've got three are churning,
537
00:22:45,720 --> 00:22:47,960
one's in the blast chiller
ready to go in.
538
00:22:49,560 --> 00:22:51,560
CURTIS: Good. We're getting close.
CATH: Yeah? Yeah? Cool!
539
00:22:51,560 --> 00:22:52,880
And it tastes great!
540
00:22:52,880 --> 00:22:57,360
Curtis Stone just said
my ice cream was looking good. Yes!
541
00:22:57,360 --> 00:22:58,880
BRENT: Push now.
542
00:23:00,800 --> 00:23:04,600
So, half an hour to go, octopus
is just slowly braising away.
543
00:23:04,600 --> 00:23:07,800
We've got Rhiannon who's still on
the beetroots for the main course.
544
00:23:07,800 --> 00:23:09,680
She's got whole roasted beetroots
545
00:23:09,680 --> 00:23:11,960
and we're gonna crisp up
the beetroot leaves.
546
00:23:11,960 --> 00:23:14,760
And Adi who's making
the green sauce.
547
00:23:14,760 --> 00:23:16,800
It's a big pressure point,
the octopus,
548
00:23:16,800 --> 00:23:19,240
so I've really gotta make sure
that it's nailed perfectly
549
00:23:19,240 --> 00:23:21,040
'cause we all want to cook
for immunity.
550
00:23:21,040 --> 00:23:23,920
So, end goal today is put up
something delicious.
551
00:23:25,040 --> 00:23:26,480
Ooh, yeah. Yummy, yummy.
552
00:23:26,480 --> 00:23:29,280
Tester on the octopus?
Yeah, a little tester.
553
00:23:29,280 --> 00:23:31,400
Are you happy?
Yeah.
554
00:23:31,400 --> 00:23:32,840
They're definitely done. Yeah.
555
00:23:32,840 --> 00:23:36,160
Once you cool them down
and put them on the hibachi,
556
00:23:36,160 --> 00:23:38,200
anything kinda brushy-brushy?
557
00:23:38,200 --> 00:23:41,960
Uh, lemon juice, salt, pepper, oil,
that's it.
558
00:23:41,960 --> 00:23:42,960
OK.
559
00:23:42,960 --> 00:23:44,520
There's heaps of talk
about how important
560
00:23:44,520 --> 00:23:46,320
this octopus is to the dish,
561
00:23:46,320 --> 00:23:48,720
but I think we're forgetting
that the brief is beetroot.
562
00:23:48,720 --> 00:23:50,200
So, everyone, stop looking at me
563
00:23:50,200 --> 00:23:52,160
and let's start looking at Rhiannon
and her beetroot.
564
00:23:52,160 --> 00:23:53,320
(CHUCKLES)
565
00:23:53,320 --> 00:23:54,920
Hot behind you.
566
00:23:54,920 --> 00:23:57,360
I'm just checking this one.
567
00:23:59,840 --> 00:24:01,960
Still not ready.
568
00:24:01,960 --> 00:24:03,400
Beetroots aren't cooked.
569
00:24:03,400 --> 00:24:06,680
Octopus is great,
but beetroots are our feature!
570
00:24:06,680 --> 00:24:08,640
What do we do?
571
00:24:18,320 --> 00:24:19,920
I'm just checking this one.
572
00:24:19,920 --> 00:24:22,200
CURTIS: Still not ready, right?
573
00:24:23,520 --> 00:24:24,960
Beetroots aren't cooked.
574
00:24:24,960 --> 00:24:27,600
Octopus is great,
but beetroots are our feature!
575
00:24:27,600 --> 00:24:28,960
What do we do?
576
00:24:28,960 --> 00:24:31,720
Let it cook. The more you
take it out, the less it cooks.
577
00:24:31,720 --> 00:24:32,720
Yeah.
578
00:24:32,720 --> 00:24:34,400
Come on! Get it in.
579
00:24:37,760 --> 00:24:40,640
If this team loses today
because of my bloody beetroot,
580
00:24:40,640 --> 00:24:42,120
I'm gonna be spewin'.
581
00:24:42,120 --> 00:24:43,640
Right, guys,
you should be cleaned down.
582
00:24:43,640 --> 00:24:45,200
So don't just stand there.
Do something.
583
00:24:45,200 --> 00:24:48,080
Well, from what I can see here,
Curtis is in the thick of it.
584
00:24:48,080 --> 00:24:49,080
Mmm.
585
00:24:49,080 --> 00:24:51,240
He's got two kitchens
to try and hustle here.
586
00:24:51,240 --> 00:24:53,760
Green team, I've seen you over there
trying the octopus.
587
00:24:53,760 --> 00:24:56,320
Is it nice? Is it tender?
It's tender. Yeah, it is tender.
588
00:24:56,320 --> 00:24:58,680
MELISSA: Good. Rhiannon
took the beets out of the oven
589
00:24:58,680 --> 00:25:00,160
a couple of minutes ago.
590
00:25:00,160 --> 00:25:01,960
Curtis had a little poke
and a little prod
591
00:25:01,960 --> 00:25:04,600
and it's not looking cooked,
so they went back into the oven.
592
00:25:04,600 --> 00:25:07,480
And that does worry me.
Yeah, that would be a shame.
593
00:25:07,480 --> 00:25:09,600
Because if Brent's gonna
go through all of the work
594
00:25:09,600 --> 00:25:13,280
to get this octopus spot-on and the
beetroot component isn't cooked?
595
00:25:13,280 --> 00:25:14,400
You'd be gutted.
596
00:25:14,400 --> 00:25:15,800
Brown chicken.
Hmm.
597
00:25:15,800 --> 00:25:17,920
Yeah.
I can see Antonio, the desserts.
598
00:25:17,920 --> 00:25:20,360
Right? He's chosen to go with
the big tarts, which is great.
599
00:25:20,360 --> 00:25:21,840
Are they gonna bake in time?
600
00:25:21,840 --> 00:25:24,280
Well, we hope so, because otherwise
when you go to slice it
601
00:25:24,280 --> 00:25:27,200
and you have, you know, instead of
having a beautiful wedge of a tart,
602
00:25:27,200 --> 00:25:30,720
you'll have, um, something
that doesn't look overly lovely,
603
00:25:30,720 --> 00:25:33,280
and, you know, we have 24 guests
to think about.
604
00:25:34,880 --> 00:25:35,920
How are you going?
605
00:25:35,920 --> 00:25:38,320
ANTONIO: Uh, we have the tarts
blind-baking.
606
00:25:38,320 --> 00:25:41,040
CURTIS: Ooh! Oh, you don't have
a weight on them. There's no weight!
607
00:25:41,040 --> 00:25:42,640
Sorry?
There's no weight.
608
00:25:42,640 --> 00:25:44,560
You need to weigh them.
Yeah. Oh!
609
00:25:44,560 --> 00:25:46,240
Otherwise they're gonna bubble up.
Yep.
610
00:25:46,240 --> 00:25:49,880
I don't have much time
before the diners start their meal.
611
00:25:51,920 --> 00:25:54,240
And I'm falling behind
with the sweet potato tart.
612
00:25:54,240 --> 00:25:55,880
Alright, we definitely need a...
(BEEPING)
613
00:25:55,880 --> 00:25:58,080
Oh, I just put a timer off!
614
00:25:58,080 --> 00:26:00,960
I still need to do a lot of stuff
and I'm a bit frantic.
615
00:26:00,960 --> 00:26:02,600
After the custard's done,
616
00:26:02,600 --> 00:26:04,600
we're gonna fill in the tart shells
617
00:26:04,600 --> 00:26:07,440
and then we're gonna put them in
the oven for roughly 20, 30 minutes,
618
00:26:07,440 --> 00:26:09,360
and then they need to
come out and rest.
619
00:26:09,360 --> 00:26:11,360
MALISSA: Whoo! This is so hot!
620
00:26:11,360 --> 00:26:12,880
For mains,
621
00:26:12,880 --> 00:26:16,600
my job is to make the sweet
potato puree, tahini dressing
622
00:26:16,600 --> 00:26:20,840
and some crispy sweet potato skins
to add a little garnish on top.
623
00:26:20,840 --> 00:26:22,560
Mmm. It's good.
624
00:26:23,560 --> 00:26:25,600
It's not good.
It's absolutely delicious!
625
00:26:25,600 --> 00:26:27,280
(LAUGHS) You're right!
626
00:26:28,640 --> 00:26:31,480
My goal is just get as much done now
627
00:26:31,480 --> 00:26:35,320
because as soon as Declan is ready
to start cooking those steaks,
628
00:26:35,320 --> 00:26:36,960
I don't want him to have to think
629
00:26:36,960 --> 00:26:40,280
or even look at anything else
going on in the kitchen.
630
00:26:40,280 --> 00:26:42,160
This will take about
five minutes to cook.
631
00:26:42,160 --> 00:26:43,600
Yeah, yeah.
Perfect.
632
00:26:43,600 --> 00:26:46,520
Um, so...
And about three minutes to rest.
633
00:26:46,520 --> 00:26:49,000
Curtis Stone, a Michelin-star chef,
634
00:26:49,000 --> 00:26:52,120
he's renowned for cooking
his steaks and his beef
635
00:26:52,120 --> 00:26:55,840
and he's probably done thousands
of services in his life,
636
00:26:55,840 --> 00:26:57,280
I'm gonna listen to him.
637
00:26:57,280 --> 00:26:58,920
You need butter,
garlic, thyme leaves.
638
00:26:58,920 --> 00:27:00,680
'Cause that's what we'll baste
the steaks in.
639
00:27:00,680 --> 00:27:02,520
OK. Beautiful.
Butter, garlic, thyme.
640
00:27:02,520 --> 00:27:04,400
Your diners are arriving,
641
00:27:04,400 --> 00:27:07,440
so that means you have
15 minutes till service!
642
00:27:07,440 --> 00:27:09,800
JOCK: Let's go! Hustle! Hustle!
ANDY: Come on!
643
00:27:09,800 --> 00:27:11,440
Oh, gosh.
644
00:27:12,440 --> 00:27:14,960
CATH: Oh! Oh, man!
645
00:27:14,960 --> 00:27:16,320
That's scary!
646
00:27:16,320 --> 00:27:18,600
CURTIS: You've all gotta be ready
on your stations
647
00:27:18,600 --> 00:27:21,720
and coordinated
to come up as one team, OK?
648
00:27:21,720 --> 00:27:23,640
BRENT: Yes, Chef.
RALPH: Yes, sir.
649
00:27:26,800 --> 00:27:29,160
ANTONIO: Mal,
can you open the oven, please?
650
00:27:29,160 --> 00:27:30,800
MALISSA: Yeah. This one?
651
00:27:30,800 --> 00:27:32,800
Alright.
652
00:27:32,800 --> 00:27:35,240
(RALPH SINGS) # Let's get it done. #
653
00:27:35,240 --> 00:27:37,200
Adi.
Um, can I help you?
654
00:27:37,200 --> 00:27:39,000
RUE: Um, yes.
We need more pears.
655
00:27:39,000 --> 00:27:40,120
So, here.
656
00:27:40,120 --> 00:27:42,960
For the dessert, the concept
we're working with today
657
00:27:42,960 --> 00:27:45,040
is a goat's cheese cremeux
with poached pears
658
00:27:45,040 --> 00:27:47,240
and then you've got
the beetroot consomme on the side
659
00:27:47,240 --> 00:27:51,240
which is a beautiful,
deep purple colour.
660
00:27:51,240 --> 00:27:53,280
But with the amount of time
that we've got left,
661
00:27:53,280 --> 00:27:55,240
we can't actually poach
the pears entirely,
662
00:27:55,240 --> 00:27:58,040
so we're just gonna have to get
a melon baller, scoop them out
663
00:27:58,040 --> 00:28:00,520
to make them a bit smaller
so they're easier to poach.
664
00:28:00,520 --> 00:28:04,480
Green team, brown team,
service has started!
665
00:28:04,480 --> 00:28:08,160
I want my first tables of four
up in four minutes, please.
666
00:28:08,160 --> 00:28:10,040
Four minutes. Yes, Chef.
Four minutes. OK.
667
00:28:11,880 --> 00:28:14,160
DECLAN: Alright. These go in.
668
00:28:14,160 --> 00:28:15,360
(SIZZLING)
669
00:28:17,080 --> 00:28:19,480
The time I've been
most nervous about,
670
00:28:19,480 --> 00:28:21,800
the time to finally cook these steaks
671
00:28:21,800 --> 00:28:23,480
and it's here in front of me now.
672
00:28:23,480 --> 00:28:26,200
You know, I'll cook for myself
and the missus a steak at home,
673
00:28:26,200 --> 00:28:28,400
but that's about as far as it gets.
674
00:28:28,400 --> 00:28:31,840
When he says, "I'm sending my beef,"
that's when you send your garnish.
675
00:28:31,840 --> 00:28:33,400
I'm gonna be cooking all the steaks,
676
00:28:33,400 --> 00:28:35,520
Antonio's gonna be cutting them
in half
677
00:28:35,520 --> 00:28:37,920
and Malissa's gonna be
helping plate them up.
678
00:28:37,920 --> 00:28:40,120
Just take the hot plates
and drop them up here.
679
00:28:40,120 --> 00:28:42,560
They should be hot.
Almost so hot you can't hold them.
680
00:28:42,560 --> 00:28:45,640
How long on my first table, please?
DECLAN: Yeah, Antonio, you're ready.
681
00:28:45,640 --> 00:28:46,760
Yep.
682
00:28:46,760 --> 00:28:48,520
The steaks I wanna cook medium-rare.
683
00:28:48,520 --> 00:28:51,240
I think it's just sort of
everyone's favourite way to eat it.
684
00:28:51,240 --> 00:28:54,000
And so I send
my first four steaks out.
685
00:28:57,320 --> 00:28:59,960
The steak's not cooked.
Refire it. Take it back.
686
00:28:59,960 --> 00:29:02,400
All of them?
All of them have to go back.
687
00:29:03,600 --> 00:29:05,760
And all four come straight back.
688
00:29:05,760 --> 00:29:07,360
Not cooked enough.
689
00:29:09,080 --> 00:29:12,960
I'm really feeling the pressure
right now. I can't let my team down.
690
00:29:12,960 --> 00:29:15,400
Serve me raw steak,
I sent it back to you, right?
691
00:29:15,400 --> 00:29:16,920
Yes, Chef.
Then you cook another four.
692
00:29:16,920 --> 00:29:17,920
Yep!
693
00:29:17,920 --> 00:29:20,640
So now we have a table that's
gonna wait about eight minutes.
694
00:29:20,640 --> 00:29:25,040
It really comes down to me
and how I cook these steaks.
695
00:29:25,040 --> 00:29:26,840
And, yeah, it's intense.
696
00:29:26,840 --> 00:29:29,480
Are those next four steaks out,
Declan?
697
00:29:29,480 --> 00:29:31,200
Nah! They're coming out now!
698
00:29:32,240 --> 00:29:33,640
Oh, shit.
699
00:29:44,040 --> 00:29:46,520
DECLAN: Yeah, Antonio, you're ready.
Yeah.
700
00:29:46,520 --> 00:29:48,480
I sent my first four steaks out.
701
00:29:48,480 --> 00:29:50,920
The steak's not cooked.
Refire it. Take it back.
702
00:29:50,920 --> 00:29:53,000
And all four come straight back.
703
00:29:53,000 --> 00:29:54,800
So you know what you have to do,
right?
704
00:29:54,800 --> 00:29:56,800
Cook for a little longer,
rest for a little longer.
705
00:29:56,800 --> 00:29:57,880
Yeah. Alright.
Alright?
706
00:29:57,880 --> 00:29:59,680
You sent it sooner
than I told you to.
707
00:29:59,680 --> 00:30:02,920
Curtis Stone, a Michelin-star chef,
didn't hold back
708
00:30:02,920 --> 00:30:04,920
from sending
those first four steaks back.
709
00:30:04,920 --> 00:30:07,920
Do you have four extra or do I need
to cut you some more beef?
710
00:30:07,920 --> 00:30:10,360
I need... Yeah, I had three extra.
So I need one more.
711
00:30:10,360 --> 00:30:12,680
I've never cooked
this many steaks to order.
712
00:30:12,680 --> 00:30:16,880
And not having a probe to sort of
check the internal temperature,
713
00:30:16,880 --> 00:30:19,040
it's bloody tricky.
714
00:30:19,040 --> 00:30:20,040
Yeah.
715
00:30:20,040 --> 00:30:21,760
Once they come out of the pan...
Yeah?
716
00:30:21,760 --> 00:30:23,600
..you've got about three minutes
to rest them.
717
00:30:23,600 --> 00:30:24,600
OK.
Right?
718
00:30:24,600 --> 00:30:26,280
That's a tiny bit over.
OK.
719
00:30:26,280 --> 00:30:28,080
You're just gonna have to feel it.
Yep. Alright.
720
00:30:28,080 --> 00:30:29,880
If I somehow pull this off,
721
00:30:29,880 --> 00:30:32,760
maybe I deserve a spot
in Curtis's restaurant.
722
00:30:32,760 --> 00:30:34,080
(LAUGHS)
723
00:30:34,080 --> 00:30:36,400
ANTONIO: Alright, let me know
when you have your four.
724
00:30:36,400 --> 00:30:38,160
Are you quality controlling
those steaks?
725
00:30:38,160 --> 00:30:40,640
(LAUGHS) Of course!
One for me and one for the guys.
726
00:30:40,640 --> 00:30:41,720
(CHUCKLES) Right!
727
00:30:41,720 --> 00:30:44,160
Four more steaks are ready
in one minute.
728
00:30:44,160 --> 00:30:45,800
You gotta move, you gotta move.
OK.
729
00:30:45,800 --> 00:30:47,840
Come on!
I'm on the pass today.
730
00:30:47,840 --> 00:30:52,080
My job now is to add a tablespoon
of the sweet potato puree,
731
00:30:52,080 --> 00:30:55,000
add a swirl of the tahini dressing,
732
00:30:55,000 --> 00:30:59,680
layer up my baby spinach, steaks,
and then the sweet potato crisps.
733
00:30:59,680 --> 00:31:02,240
Very nice. Very, very nice.
734
00:31:02,240 --> 00:31:04,560
Service, please!
735
00:31:06,000 --> 00:31:07,560
Hi.
736
00:31:08,680 --> 00:31:10,680
Thank you very much.
Thank you.
737
00:31:10,680 --> 00:31:11,680
Thank you.
738
00:31:11,680 --> 00:31:14,000
From the brown team,
we have an eye fillet
739
00:31:14,000 --> 00:31:15,960
with Middle Eastern
sweet potato puree
740
00:31:15,960 --> 00:31:17,560
and a tahini dressing.
741
00:31:19,600 --> 00:31:20,880
Yours looks beautiful.
742
00:31:20,880 --> 00:31:23,720
It does!
Mine is a touch over medium.
743
00:31:23,720 --> 00:31:25,160
And yours is medium-well.
744
00:31:25,160 --> 00:31:27,320
It's exactly what you don't want
eye fillet to be.
745
00:31:27,320 --> 00:31:28,680
No.
No.
746
00:31:41,960 --> 00:31:45,040
So...the sweet potato puree,
747
00:31:45,040 --> 00:31:47,920
it's got a nice spice blend to it.
748
00:31:47,920 --> 00:31:50,720
It goes really well with that
kind of acidic tahini sauce
749
00:31:50,720 --> 00:31:52,120
around the outside.
750
00:31:52,120 --> 00:31:54,360
Those two marry up really nicely.
751
00:31:54,360 --> 00:31:57,080
Some simple sauteed spinach,
which is well seasoned.
752
00:31:57,080 --> 00:31:59,840
Um...and the sweet potato chips.
Done!
753
00:31:59,840 --> 00:32:03,000
There's some great cooking
on most of the elements,
754
00:32:03,000 --> 00:32:04,760
but the Rolls-Royce is that steak
755
00:32:04,760 --> 00:32:07,240
and for it to be so inconsistent,
it leaves them in trouble.
756
00:32:07,240 --> 00:32:10,160
It's a shame
because my steak was medium.
757
00:32:10,160 --> 00:32:12,160
It was nice.
Obviously I've eaten it.
758
00:32:12,160 --> 00:32:14,600
But everything else married up
so well.
759
00:32:14,600 --> 00:32:16,080
And I enjoyed the flavours.
760
00:32:16,080 --> 00:32:18,880
You know,
it was a good Australian dish.
761
00:32:18,880 --> 00:32:21,240
It takes a little bit of...
a little bit of flavours
762
00:32:21,240 --> 00:32:22,680
from all over the place.
763
00:32:22,680 --> 00:32:23,680
Yeah.
764
00:32:23,680 --> 00:32:25,720
And you put it together
and it's surprisingly delicious.
765
00:32:25,720 --> 00:32:27,120
It's that thing
about a Service Challenge
766
00:32:27,120 --> 00:32:29,840
where I look at your plate and
yours, they're all very different.
767
00:32:29,840 --> 00:32:32,560
That means we're all having
three very different experiences
768
00:32:32,560 --> 00:32:35,400
and that's not what you want.
769
00:32:35,400 --> 00:32:38,360
RHIANNON: Well, we're kind of
just waiting on these beets.
770
00:32:38,360 --> 00:32:40,520
So, brown team have already started
771
00:32:40,520 --> 00:32:42,680
and we still haven't bloody
sent out anything.
772
00:32:43,840 --> 00:32:45,960
Brent's got the octopus ready to go.
773
00:32:45,960 --> 00:32:47,680
The green sauce is done.
774
00:32:47,680 --> 00:32:50,360
The spice mix is done.
The beetroots aren't.
775
00:32:51,720 --> 00:32:54,920
CURTIS: Rhiannon,
your job is to give me hot beets.
776
00:32:54,920 --> 00:32:56,440
I know.
That's fully cooked.
777
00:32:56,440 --> 00:32:57,680
Yes.
Alright?
778
00:32:57,680 --> 00:32:59,560
So you can't give me
anything but that.
779
00:32:59,560 --> 00:33:01,040
I'm panicking.
780
00:33:01,040 --> 00:33:04,840
I can't let this beetroot be
our failure and our downfall.
781
00:33:04,840 --> 00:33:06,680
I would be devastated.
782
00:33:06,680 --> 00:33:08,280
Um...
Well, let's taste it.
783
00:33:13,320 --> 00:33:14,920
Oh, it's pretty crunchy still.
784
00:33:14,920 --> 00:33:16,920
'Cause some of them
are a bit bigger, so...
785
00:33:16,920 --> 00:33:19,600
So pull the small ones out.
Yeah, I'll work on the small ones.
786
00:33:19,600 --> 00:33:21,480
And leave the big ones in.
787
00:33:21,480 --> 00:33:23,960
I just focus on cutting up
the smaller ones,
788
00:33:23,960 --> 00:33:26,280
tossing them in olive oil,
salt and pepper,
789
00:33:26,280 --> 00:33:27,840
and they...them seem OK.
790
00:33:27,840 --> 00:33:29,800
ADI: How are you going, Brenty?
BRENT: Yeah, good.
791
00:33:29,800 --> 00:33:33,360
Now it's time to get ready
for the 'bach.
792
00:33:35,040 --> 00:33:37,880
Well, I always say, "What's better
than one hibachi? Four hibachis!"
793
00:33:37,880 --> 00:33:41,600
So it's going to get nice and smoky
in my section.
794
00:33:42,720 --> 00:33:44,880
Alright, next four are up.
ADI: Thank you!
795
00:33:46,320 --> 00:33:48,000
RHIANNON: These ones look awesome,
Brent.
796
00:33:48,000 --> 00:33:50,600
Coming with some more.
Yep! Please do.
797
00:33:50,600 --> 00:33:52,320
Finally, service starts.
798
00:33:52,320 --> 00:33:55,800
I'm putting a drizzle of my sauce
on the plate,
799
00:33:55,800 --> 00:33:58,280
then a few slices
of roasted beetroot.
800
00:33:58,280 --> 00:34:00,880
Put on a spiced rub,
cover it with the octopus
801
00:34:00,880 --> 00:34:03,080
and then I'm using some of
those crispy beetroot leaves
802
00:34:03,080 --> 00:34:04,280
as a garnish.
803
00:34:04,280 --> 00:34:05,600
They look good.
804
00:34:05,600 --> 00:34:08,640
It really looks like something
that could go out at a restaurant
805
00:34:08,640 --> 00:34:10,400
and we made it!
806
00:34:10,400 --> 00:34:12,720
OK, service, please.
Service, please!
807
00:34:15,280 --> 00:34:16,960
Thank you very much.
JOCK: Thank you.
808
00:34:16,960 --> 00:34:18,400
Wow. Thank you.
809
00:34:18,400 --> 00:34:22,280
From the green team, we have a main
of charred octopus with beetroot.
810
00:34:23,560 --> 00:34:25,400
I think it looks pretty great!
811
00:34:25,400 --> 00:34:27,160
Yeah, I like the look of it.
812
00:34:27,160 --> 00:34:28,600
Yeah, it looks good.
813
00:34:38,880 --> 00:34:41,040
(CLEARS THROAT)
Interesting plate of food.
814
00:34:41,040 --> 00:34:43,040
For me, I really enjoyed it.
815
00:34:43,040 --> 00:34:45,400
Very kinda mod Oz.
816
00:34:45,400 --> 00:34:50,280
It all centres round this braised
and then charred ockie,
817
00:34:50,280 --> 00:34:52,400
and you can see the colour
on it's actually beautiful.
818
00:34:52,400 --> 00:34:53,840
The flavour's great.
819
00:34:53,840 --> 00:34:55,520
The other thing I like, actually,
820
00:34:55,520 --> 00:34:59,560
is this green guy - sauce thing -
that they've got going on.
821
00:34:59,560 --> 00:35:03,720
I think that and the octopus
go really well together.
822
00:35:03,720 --> 00:35:05,440
I agree.
I think the octopus is delicious.
823
00:35:05,440 --> 00:35:08,040
It's the... It's the kind of texture
that you really want,
824
00:35:08,040 --> 00:35:09,720
really lovely and tender.
825
00:35:09,720 --> 00:35:13,360
And that beautiful, you know,
burnished glow on the outside,
826
00:35:13,360 --> 00:35:15,720
adding another layer of flavour.
827
00:35:15,720 --> 00:35:18,520
That's clever cooking to be able
to kind of add little bits
828
00:35:18,520 --> 00:35:20,040
during the cooking process
829
00:35:20,040 --> 00:35:22,040
and then you end
up with something on the plate
830
00:35:22,040 --> 00:35:24,560
that is multidimensional,
really interesting to eat.
831
00:35:24,560 --> 00:35:27,400
I think we were so focused
on the octopus.
832
00:35:27,400 --> 00:35:28,960
Yeah.
And he's nailed it.
833
00:35:28,960 --> 00:35:31,560
But the upsetting thing is, like,
834
00:35:31,560 --> 00:35:35,360
the thing that we weren't really
worried about, the roasted beetroot,
835
00:35:35,360 --> 00:35:37,640
one of mine was cooked
and I was like...
836
00:35:37,640 --> 00:35:41,160
But then the second one was...
It was too al dente.
837
00:35:41,160 --> 00:35:44,560
What a shame. Unfortunately,
that's where they've come up short.
838
00:35:45,960 --> 00:35:49,160
ADI: Service, please!
RHIANNON: I think that's it.
839
00:35:49,160 --> 00:35:52,560
Not too much congratulations
until we get dessert on.
840
00:35:52,560 --> 00:35:54,480
Oh, Ralph, it's yummy.
OK.
841
00:35:54,480 --> 00:35:58,800
Ralph and I have unmoulded
all our little cremeux.
842
00:35:58,800 --> 00:36:00,640
That's yummy!
OK.
843
00:36:00,640 --> 00:36:02,880
So it's still coming to temp.
OK.
844
00:36:02,880 --> 00:36:05,480
Just want it to be a little bit firm,
845
00:36:05,480 --> 00:36:07,440
but, like, in a sort of bit wobbly...
846
00:36:07,440 --> 00:36:09,120
Like, you know, when you get into it,
847
00:36:09,120 --> 00:36:12,200
you want it to be like,
you know, smooth and luxurious.
848
00:36:12,200 --> 00:36:14,280
CURTIS: Whoo-hoo! Nice.
849
00:36:15,640 --> 00:36:18,280
DECLAN: Alright.
MALISSA: Whoo-hoo! Good job, guys!
850
00:36:18,280 --> 00:36:19,840
Savoury service is done.
851
00:36:19,840 --> 00:36:21,800
It's time for the dessert service.
852
00:36:21,800 --> 00:36:24,240
Don't celebrate too soon.
We've got to get ready for dessert.
853
00:36:24,240 --> 00:36:26,440
Clean everything down.
OK. Awesome!
854
00:36:26,440 --> 00:36:31,800
We've tried to work out what's left
to go for our sweet potato tart.
855
00:36:31,800 --> 00:36:34,360
ANTONIO: They're resting.
They're...they're resting, yeah?
856
00:36:34,360 --> 00:36:35,960
The ice cream's
in the blast chiller.
857
00:36:35,960 --> 00:36:37,160
OK. Um...
858
00:36:37,160 --> 00:36:39,080
Well, you think,
well, we've got the caramel.
859
00:36:39,080 --> 00:36:41,640
The caramel's done?
No. Is it?
860
00:36:41,640 --> 00:36:43,080
I don't... I don't know.
861
00:36:44,080 --> 00:36:46,320
We don't have the caramel.
(DRAMATIC MUSIC)
862
00:36:46,320 --> 00:36:48,000
(SIGHS FRUSTRATEDLY)
863
00:36:50,280 --> 00:36:53,840
I thought we were gonna do a caramel
with the, uh...
864
00:36:53,840 --> 00:36:55,640
Well, we were. Um...
865
00:36:55,640 --> 00:36:57,800
Oh, my goodness!
866
00:36:57,800 --> 00:36:59,880
Clean down, get organised.
867
00:37:01,560 --> 00:37:04,680
We are so close to service.
868
00:37:04,680 --> 00:37:07,640
Now, it's...it's pure chaos.
869
00:37:07,640 --> 00:37:09,240
Let's do it.
OK, let's go, let's go!
870
00:37:09,240 --> 00:37:11,240
This is gonna go in here.
Get it on!
871
00:37:17,360 --> 00:37:25,360
ANNOUNCER: Get inspired
by our fabulous home cooks.
872
00:37:29,200 --> 00:37:31,480
OK, let's go, let's go.
This has gotta go in here.
873
00:37:31,480 --> 00:37:33,480
Get it on.
Yeah, OK. Alright.
874
00:37:34,680 --> 00:37:38,040
Unfortunately, we've forgotten
about the sweet potato caramel
875
00:37:38,040 --> 00:37:39,160
for the dessert
876
00:37:39,160 --> 00:37:42,000
and we are so close to service.
877
00:37:42,000 --> 00:37:44,400
So now it's all hands on deck
trying to get this done.
878
00:37:45,400 --> 00:37:47,240
DECLAN: Yeah, come on, guys,
let's motor.
879
00:37:47,240 --> 00:37:49,520
OK, I need some more golden syrup
probably.
880
00:37:49,520 --> 00:37:51,560
More golden syrup?
Oh, God, yeah.
881
00:37:51,560 --> 00:37:56,200
Then I realised I've actually got
a small batch of sweet potato puree.
882
00:37:56,200 --> 00:37:58,400
Where's the puree?
883
00:37:58,400 --> 00:38:01,120
So, with that sweet potato puree
884
00:38:01,120 --> 00:38:03,440
we put into some of the caramel.
885
00:38:03,440 --> 00:38:05,560
The flavour is beautiful!
886
00:38:05,560 --> 00:38:07,080
I can definitely taste
the sweet potato.
887
00:38:07,080 --> 00:38:08,080
Yeah.
888
00:38:08,080 --> 00:38:11,560
Unfortunately, we don't have enough
for a jug for each person,
889
00:38:11,560 --> 00:38:14,920
but we've got enough just to have
a little drizzle on the plate.
890
00:38:14,920 --> 00:38:18,080
You got three minutes, guys.
Three minutes for dessert service.
891
00:38:18,080 --> 00:38:19,560
DECLAN: Three minutes
till dessert service.
892
00:38:19,560 --> 00:38:21,880
CATH: OK, three minutes
till dessert service, you guys!
893
00:38:21,880 --> 00:38:24,240
So let's pull a tart.
We should try to cut one.
894
00:38:24,240 --> 00:38:27,040
So, the tarts have been cooled down.
895
00:38:27,040 --> 00:38:29,080
You need a long knife.
Yep.
896
00:38:29,080 --> 00:38:30,680
And we do the first cut...
897
00:38:32,320 --> 00:38:34,160
..and it's a tad runny.
898
00:38:34,160 --> 00:38:35,760
It's a bit soft.
899
00:38:38,480 --> 00:38:41,920
I'm kind of feeling...feeling
a little bit defeated, to be honest.
900
00:38:45,600 --> 00:38:48,480
Alright, so...
They need a bit more time, but...
901
00:38:48,480 --> 00:38:50,280
Yeah, they sure do.
902
00:38:50,280 --> 00:38:52,320
So that's going to
the blast chiller.
903
00:38:52,320 --> 00:38:55,960
So we actually decide to get the
tart back into the blast chiller
904
00:38:55,960 --> 00:38:59,400
just to see if exposure to
the cold air in the blast chiller
905
00:38:59,400 --> 00:39:00,680
hopefully fixes it.
906
00:39:01,720 --> 00:39:05,200
Looks amazing, guys.
We're all ready.
907
00:39:05,200 --> 00:39:07,480
Here's another bowl of balls.
Thank you.
908
00:39:07,480 --> 00:39:10,320
There's these beautiful
poached pear balls
909
00:39:10,320 --> 00:39:14,160
and then the cremeux's so smooth
and goat-cheese forward.
910
00:39:14,160 --> 00:39:17,760
With that beetroot, earthy consomme
that it's got, the sweetness,
911
00:39:17,760 --> 00:39:18,800
oh, my God.
912
00:39:18,800 --> 00:39:21,120
The combination is divine!
913
00:39:21,120 --> 00:39:24,040
Ralph and Rue have done
such an amazing job.
914
00:39:24,040 --> 00:39:25,960
Happy for service. Yeah, thank you.
915
00:39:38,880 --> 00:39:40,360
JOCK: Thank you.
ANDY: Thank you!
916
00:39:40,360 --> 00:39:41,800
MELISSA: Thank you. OK.
917
00:39:41,800 --> 00:39:45,720
So, from the green team, we have
a dessert of goat's cheese cremeux,
918
00:39:45,720 --> 00:39:48,880
beetroot consomme and poached pear.
919
00:40:10,880 --> 00:40:12,440
Interesting dessert.
920
00:40:12,440 --> 00:40:15,360
Like, a bit of a play on, you know,
goat's cheese and beetroot,
921
00:40:15,360 --> 00:40:16,920
you know, done into a dessert.
922
00:40:16,920 --> 00:40:20,400
And the flavour is on point.
It's delicious.
923
00:40:20,400 --> 00:40:21,680
The balance is beautiful.
924
00:40:21,680 --> 00:40:24,960
The consomme is actually
the best bit about this dessert.
925
00:40:24,960 --> 00:40:27,080
I really love it.
926
00:40:27,080 --> 00:40:30,040
It sings of beautiful beetroot.
927
00:40:30,040 --> 00:40:32,320
Almost as if it'd been cooked
for a long time.
928
00:40:32,320 --> 00:40:34,000
I love the concept of this.
929
00:40:34,000 --> 00:40:39,160
This is a very intriguing
savoury-sweet course.
930
00:40:39,160 --> 00:40:41,440
And I like how sour
the goat's cheese is
931
00:40:41,440 --> 00:40:44,080
because it sort of makes the whole
thing very palate cleansing,
932
00:40:44,080 --> 00:40:46,000
very refreshing, really sound.
933
00:40:46,000 --> 00:40:47,880
Hard flavours to get right...
934
00:40:47,880 --> 00:40:49,800
Yeah.
..in a...in a sweet dessert.
935
00:40:49,800 --> 00:40:51,480
You know, you're playing
with goat's cheese,
936
00:40:51,480 --> 00:40:54,080
you're playing with beetroot,
and, yeah, I know they go together,
937
00:40:54,080 --> 00:40:56,720
but then you throw
a red wine poached pear in there,
938
00:40:56,720 --> 00:40:59,400
it's not an easy thing to do.
939
00:40:59,400 --> 00:41:01,600
Yeah, I think for...
for a balancing act
940
00:41:01,600 --> 00:41:04,800
and how beetroot really played a role
in this role,
941
00:41:04,800 --> 00:41:06,800
they've knocked this one
out of the park for me.
942
00:41:12,560 --> 00:41:14,560
ADI: Service. Thank you.
943
00:41:14,560 --> 00:41:16,440
Service is done, guys!
944
00:41:16,440 --> 00:41:18,120
We did it!
RALPH: Good job. Well done.
945
00:41:18,120 --> 00:41:20,360
We did it!
We nailed it!
946
00:41:20,360 --> 00:41:21,960
Well done, Rhi!
We did it. Bloody awesome.
947
00:41:21,960 --> 00:41:23,240
We did it.
Teamwork.
948
00:41:23,240 --> 00:41:25,040
CATH: Come on,
let's do it, let's do it!
949
00:41:25,040 --> 00:41:27,760
The other guys are out.
They've got theirs out. Come on!
950
00:41:27,760 --> 00:41:29,840
I take the tarts out.
951
00:41:31,000 --> 00:41:32,760
MALISSA: OK, how are we going? Good?
952
00:41:32,760 --> 00:41:34,800
I think this is a good batch.
Yep, beautiful.
953
00:41:34,800 --> 00:41:36,040
CATH: OK.
954
00:41:36,040 --> 00:41:39,160
Some tart shells are definitely
looking better than others.
955
00:41:39,160 --> 00:41:41,560
You know what?
I reckon start sending those.
956
00:41:41,560 --> 00:41:44,000
But there's definitely
inconsistencies.
957
00:41:45,280 --> 00:41:48,760
Look, we are pretty slow
on our dessert.
958
00:41:48,760 --> 00:41:52,240
Um, our little pies
didn't set perfectly.
959
00:41:52,240 --> 00:41:54,480
But we're just trying to get
everything together now
960
00:41:54,480 --> 00:41:56,440
and get it out as quickly as we can.
961
00:41:56,440 --> 00:41:58,680
You're just gonna have to be
super careful
962
00:41:58,680 --> 00:42:00,280
'cause they're really soft.
963
00:42:00,280 --> 00:42:03,600
Finally, tart is on the plate.
The crumb is on the plate.
964
00:42:03,600 --> 00:42:07,520
As well as Cath's spiced ice cream
and a caramel is on there as well.
965
00:42:08,800 --> 00:42:10,480
Service, please!
966
00:42:11,960 --> 00:42:13,920
ANTONIO: I'm really worried.
967
00:42:13,920 --> 00:42:16,680
Some of my tarts
are not completely set.
968
00:42:16,680 --> 00:42:19,880
But, yeah, I guess
we'll have to wait and see.
969
00:42:22,200 --> 00:42:24,080
Well, well, well.
970
00:42:36,360 --> 00:42:38,120
DECLAN: Alright, service, thank you.
971
00:42:41,720 --> 00:42:43,240
Thank you!
972
00:42:45,560 --> 00:42:47,520
Well, well, well.
973
00:42:47,520 --> 00:42:50,600
Uh, from the brown team,
a dessert of sweet potato tart
974
00:42:50,600 --> 00:42:53,200
with spiced ice cream
and sweet potato caramel.
975
00:43:10,320 --> 00:43:13,120
Um, the tart, it was too soft.
976
00:43:14,880 --> 00:43:18,560
It's a shame because
the tart case is epic.
977
00:43:18,560 --> 00:43:21,200
Look at the caramelisation on that.
It's absolutely perfect.
978
00:43:21,200 --> 00:43:23,200
However, the best thing for me
was that caramel.
979
00:43:23,200 --> 00:43:24,200
Mmm.
980
00:43:24,200 --> 00:43:26,320
'Cause it really tasted
of sweet potato.
981
00:43:26,320 --> 00:43:28,000
Yeah.
982
00:43:28,000 --> 00:43:30,360
The ice cream,
beautiful spice blend in there.
983
00:43:30,360 --> 00:43:33,000
Um, the tart itself,
great job on the tart shell.
984
00:43:33,000 --> 00:43:35,520
Like, amazing caramelisation.
Yeah.
985
00:43:35,520 --> 00:43:37,240
That is primo.
986
00:43:39,000 --> 00:43:43,000
I feel somewhat conflicted
about this dessert.
987
00:43:43,000 --> 00:43:45,000
On paper, I really love it.
988
00:43:45,000 --> 00:43:47,520
Where I get the sweet potato flavour
is in that caramel,
989
00:43:47,520 --> 00:43:52,440
but the custard, it's not
a particularly enjoyable texture.
990
00:43:52,440 --> 00:43:55,560
I wished for something a bit more
silky, a bit more velvety.
991
00:43:55,560 --> 00:43:58,040
And, honestly, I don't know
where that puts them.
992
00:43:59,720 --> 00:44:01,480
Here we go, guys.
MALISSA: Here we go!
993
00:44:01,480 --> 00:44:03,280
Last one. Come on, guys.
Make it count.
994
00:44:03,280 --> 00:44:05,560
CATH: Ohh.
OK, this is it. This is it!
995
00:44:05,560 --> 00:44:07,880
It's great!
This is the last one!
996
00:44:07,880 --> 00:44:10,360
Service, please!
Good job. Good job.
997
00:44:10,360 --> 00:44:11,920
Well done.
Good work.
998
00:44:11,920 --> 00:44:13,440
Thanks for your help.
Well done.
999
00:44:13,440 --> 00:44:15,640
Thank you so much!
Well done. You guys rocked it.
1000
00:44:15,640 --> 00:44:17,480
Ohh!
Cath, you're amazing. Good job.
1001
00:44:18,760 --> 00:44:20,840
ANDY: Right, time to see
which team's menu
1002
00:44:20,840 --> 00:44:23,000
has won them a shot
at immunity tomorrow.
1003
00:44:23,000 --> 00:44:25,080
Are we ready?
CONTESTANTS: Yes!
1004
00:44:25,080 --> 00:44:26,600
Brown team, start with you.
1005
00:44:26,600 --> 00:44:29,880
Declan, it was always gonna be tough
1006
00:44:29,880 --> 00:44:34,000
to cook 27 steaks consistently
1007
00:44:34,000 --> 00:44:35,480
and, unfortunately, you didn't.
1008
00:44:37,000 --> 00:44:40,040
But...everything else on that plate,
1009
00:44:40,040 --> 00:44:42,480
it was well seasoned
and it was delicious
1010
00:44:42,480 --> 00:44:44,800
and it was sweet potato forward.
1011
00:44:47,480 --> 00:44:49,160
Green team,
1012
00:44:49,160 --> 00:44:55,520
Brent, always gonna be tough to cook
27 portions of octopus perfectly.
1013
00:44:56,520 --> 00:44:58,440
But you did.
Oh!
1014
00:44:59,680 --> 00:45:04,560
However, beetroots,
which were your featured ingredient,
1015
00:45:04,560 --> 00:45:06,120
they were a little undercooked.
1016
00:45:06,120 --> 00:45:07,920
Oh, jeez.
1017
00:45:07,920 --> 00:45:09,920
Damn it.
1018
00:45:09,920 --> 00:45:11,800
Over to the sweet course.
1019
00:45:11,800 --> 00:45:14,120
Brown team,
1020
00:45:14,120 --> 00:45:16,680
your tart shell - epic!
1021
00:45:16,680 --> 00:45:17,880
Yay!
1022
00:45:17,880 --> 00:45:20,000
The caramel - delicious.
1023
00:45:20,000 --> 00:45:21,160
Yay!
1024
00:45:22,160 --> 00:45:23,360
But...
1025
00:45:24,560 --> 00:45:27,320
..the tart filling
was soft and grainy.
1026
00:45:29,080 --> 00:45:30,200
Green team.
1027
00:45:31,560 --> 00:45:35,200
The flavour combination of beetroot,
goat's cheese and pear
1028
00:45:35,200 --> 00:45:36,800
was the right one.
1029
00:45:36,800 --> 00:45:38,680
But more than that,
1030
00:45:38,680 --> 00:45:42,680
the beetroot consomme
was beautifully executed.
1031
00:45:42,680 --> 00:45:47,480
It was sophisticated, elevated and
exactly what we wanted to see today,
1032
00:45:47,480 --> 00:45:50,680
which is why, the green team,
congratulations!
1033
00:45:50,680 --> 00:45:52,960
(GREEN TEAM CHEERS)
Oh, my gosh!
1034
00:45:52,960 --> 00:45:56,000
Whoo!
ADI: Well done, guys.
1035
00:45:56,000 --> 00:45:58,800
First team challenge I have won!
1036
00:45:58,800 --> 00:46:00,240
(LAUGHS)
1037
00:46:00,240 --> 00:46:03,120
Finally had a win! Bloody hell.
1038
00:46:04,840 --> 00:46:07,680
Rhiannon, Ralph, Adi, Brent and Rue,
1039
00:46:07,680 --> 00:46:11,040
you've won yourselves a spot
in tomorrow's Immunity Challenge
1040
00:46:11,040 --> 00:46:14,720
where someone will walk away
safe from Sunday's elimination.
1041
00:46:14,720 --> 00:46:16,080
OK!
1042
00:46:16,080 --> 00:46:18,040
On top of that...
1043
00:46:19,280 --> 00:46:21,680
..Curtis Stone will be
with us again tomorrow!
1044
00:46:21,680 --> 00:46:23,240
(CONTESTANTS CHEER)
1045
00:46:23,240 --> 00:46:26,080
Wow! How good is that?!
1046
00:46:26,080 --> 00:46:30,600
So, be kind to each other and we'll
see you all back in here tomorrow.
1047
00:46:30,600 --> 00:46:32,480
Well done, guys!
Well done, gang! Well done, team!
1048
00:46:32,480 --> 00:46:34,960
Well done.
Yay! Well done!
1049
00:46:34,960 --> 00:46:36,600
RHIANNON: Finally!
1050
00:46:36,600 --> 00:46:38,080
Whoo-hoo!
1051
00:46:38,080 --> 00:46:39,840
Oh, my God!
1052
00:46:39,840 --> 00:46:42,480
NARRATOR: Tomorrow night
on MasterChef Australia...
1053
00:46:42,480 --> 00:46:44,840
Curtis Stone!
(CHEERING)
1054
00:46:44,840 --> 00:46:46,480
..Curtis returns
1055
00:46:46,480 --> 00:46:49,600
with a mouth-watering
Immunity Challenge.
1056
00:46:49,600 --> 00:46:51,440
It really makes
you salivate.
1057
00:46:51,440 --> 00:46:53,200
It makes your mouth
sort of excited.
1058
00:46:53,200 --> 00:46:57,440
Plus, a prize
so massive...
1059
00:46:57,440 --> 00:47:00,120
The winner will be
on Coles shelves
1060
00:47:00,120 --> 00:47:02,600
in stores tomorrow!
1061
00:47:02,600 --> 00:47:05,000
It's mind-blowing!
1062
00:47:05,000 --> 00:47:06,400
(IMITATES EXPLOSION)
1063
00:47:06,400 --> 00:47:08,440
Captions by Red Bee Media
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