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every where. See you
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every where. See you 6.
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NARRATOR: Previously on
MasterChef Australia...
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(CONTESTANTS CHEER)
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..a world-class chef...
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Today you're cooking my...
beef and oyster.
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(MALISSA GASPS) Oh, wow.
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..brought a whopper of
a Pressure Test.
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I'm so emotional.
That is so beautiful.
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They gave each element
everything they've got.
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RUE: 134 steps today.
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It's a lot.
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Yeah!
Yeah!
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I am going to fight so hard.
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I'm not ready to go.
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But Malissa made a tough decision
in the final moments...
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OK, I'm gonna use it.
I'm gonna use it.
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ANDY AND CONTESTANTS: ..5, 4, 3...
I'm gonna use it.
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..2, 1.
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..and despite her
extraordinary effort...
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I thought she did really well.
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..Rue said goodbye to
the MasterChef kitchen.
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RUE: It has just been
life-changing for me.
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You know, the end of one journey
is the beginning of a new chapter.
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Tonight, it's an inspiring
Service Challenge,
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where they all wanna be
the cream of the crop.
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(ETHEREAL MUSIC)
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(CHICKEN CLUCKS)
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(BUZZES)
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RHIANNON: Oh, how cool is this.
Look at all the bees!
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MALISSA: Wow!
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Look at this big zucchini here,
guys.
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Oh, wow!
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Yesterday was a huge Pressure Test.
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Thankfully I actually had
my immunity pin, which I used.
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And now here I am -
I've made the top 6.
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RHIANNON: This is so awesome!
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MALISSA: And it's so nice to
step out of the kitchen
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and be at this beautiful farm today
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surrounded by such
beautiful produce.
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JOCK: Good morning!
ANDY: Hey, crew!
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Hey!
G'day!
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Good morning, everyone.
ALL: Good morning!
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As you might have noticed,
we are one judge down today.
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Mel's feeling a bit under the
weather, so you're stuck with us two.
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Ohh!
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Soz.
(ALL CHUCKLE)
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Don't let that bring you down,
though,
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'cause have a look at where you are!
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We are surrounded by 2.5 acres,
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almost 400 garden beds,
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an expansive orchard,
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a berry patch,
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beehives and so much more.
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Wow!
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Not only does the garden
look bountiful,
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the produce grown here
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makes up the majority of the menu
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at the two-hatted restaurant
O.MY just down the road.
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And today,
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that's where your Service Challenge
is gonna take place.
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(ALL EXCLAIM)
No way!
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So for this challenge, we're gonna
split you into teams of two.
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Oh!
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Everyone, grab an apron.
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Oh, brown!
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Grey!
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I've found it a little bit hard
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finding my feet
in service challenges...
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(GASPS) No way!
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Yay, the girls!
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..but I get picked with
my best buddy, Rhi.
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Oh, yes!
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So I'm excited.
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Awesome, Rhi.
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OK. Brown team,
we got Malissa and Theo.
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Then we've got the girls, huh?
Yes!
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00:03:34,000 --> 00:03:35,960
Cath and Rhiannon.
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00:03:35,960 --> 00:03:39,160
And then we've got Declan and Brent
in the green team, huh?
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Is everyone happy?
CONTESTANTS: Yeah!
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Doesn't matter if you're not,
'cause we're not changing.
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(CONTESTANTS LAUGH)
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So to tell us some more
about this beautiful property
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is one of the brains behind
the operation at O.MY.
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Please welcome head chef
Blayne Bertoncello!
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(CONTESTANTS CHEER)
Here he is!
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00:03:58,720 --> 00:04:00,240
Hey, guys. How you going?
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00:04:00,240 --> 00:04:01,920
Hello!
How are you, mate?
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Good. How are you?
Very good.
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Hello. Good to see you!
Good to see you too.
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00:04:07,000 --> 00:04:09,280
Blayne, firstly, mate,
thanks for having us here.
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It is spectacular.
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This is living the dream
for a chef, isn't it?
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00:04:14,200 --> 00:04:17,640
It really is, it really is.
Gives us unlimited opportunity.
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And, yeah, you really can't complain
when it comes to this.
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What do you think is
really important about
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this style of, you know,
farm-to-table cooking?
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Once you actually grow something,
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see it grow for, say,
eight weeks or so,
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then you harvest it,
then you use it,
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it's pretty special.
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Well, before we head on over
to the restaurant,
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in the true spirit of
farm-to-table dining,
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your job is to choose
one ingredient from the farm
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and then feature it
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in either an entree,
a main or a dessert.
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But you'll need to choose
your ingredient carefully,
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because you won't know
which course you're cooking
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until after you pick your produce.
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00:05:02,800 --> 00:05:04,480
Righto. Ready to get
your hands dirty?
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Yeah.
Go and grab a basket.
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Grab a trowel, grab some gloves.
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Get on out there.
Yeah!
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Get this basket, Cath?
Yeah.
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I'm with Cath!
My bestie in the whole competition!
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Oh, how good is this?
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This is amazing.
Look at everything!
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Like, seriously, I'm in
my dream element right now.
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I can pick anything I want
from this whole farm.
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So here you've got little capsicums.
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Oh, it's gonna be tricky, isn't it?
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Because we do have to think about
if it's gonna be
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an entree, main or dessert.
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They've got kaffir lime over there
as well, though, Rhi.
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That would be cool!
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Thinking about you with Queensland.
Yeah.
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Limes and me are friends.
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Let's grab some of these bad boys.
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How nice do they look!
Oh, beautiful!
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00:05:46,680 --> 00:05:48,160
Grab some of the big ones, hey?
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You can use the leaves,
you can use the lime.
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We can make any entree,
main, dessert with that.
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Yep, that's us.
Happy with that?
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Yay! Well done!
Awesome!
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High five, girlfriend.
Let's go!
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I've gotta say, you have to be
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one of the luckiest restaurants
in the world.
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Lots in the garden right now.
What's peaking?
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Yeah, so at the moment
there's a lot of tomatoes,
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a lot of cucumbers,
a lot of zucchinis.
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There's a lot of apples, beetroot,
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heaps and heaps of different herbs.
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This isn't gonna be easy, though,
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'cause they've gotta
pick the ingredient
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and then we're gonna tell them
which course they're doing.
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What would you kinda go for
that you know is gonna work
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and you know it's at peak right now?
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Probably go beetroot.
Beet! Nice.
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Beetroot would be the
most smartest choice
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to go across the three, I reckon.
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What would you pick?
One of the herbs might be nice.
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I was gonna say lemon thyme.
Yeah, or basil.
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Oh, how beautiful is this, though?
Yeah, I know! It's so pretty!
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I'm buzzing being here today,
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and it brings back all
these memories of growing up.
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Sort of feels like I'm at home.
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This one here's 'Blue Spice' basil.
It's my favourite.
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I think it's one of the best
ingredients we have.
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All you do is you strip it like this
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and it's got a really,
really fragrant...
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You treat it like a seasoning.
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This is exactly the way
I wanna cook - farm to table,
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using ingredients that are
fresh and in season.
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Do you think that the 'Blue Spice'
basil would work well in a dessert?
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It seems like it would.
Yes, definitely.
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It'll go with everything,
to be honest.
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I use it on meats as well,
on seafood courses,
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right through desserts, yeah.
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100%. It's a good choice.
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Thank you so much!
Thank you.
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Have you tried these?
Nah.
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I wanna try.
Just pop it in your mouth.
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Oh, wow.
Mmm!
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Let's get some of them too.
They're really, really sweet.
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Me and Declan are both really
leaning towards the tomatoes.
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They're just, like...
as I look around right now,
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they're just ready to go.
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Obviously, you know, we'd
love to get entree or main.
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Beautiful!
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We're a little bit
scared of dessert,
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but I'm scared of dessert
every challenge, so...
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..let's just chuck tomatoes in there
and let's see how we go!
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ANDY: Come on, lads!
Yeah, run it in!
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So this is how it's gonna work.
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Each team will pick a stake.
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I don't want you to look at it,
I don't want you to reveal it
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until every person has
got their stake, right?
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Where we going?
Ooh, mama.
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Middle's looking good.
Middle?
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Don't look.
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I'm gonna go this way.
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Thank you!
No worries.
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Righto, green team.
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There is two out of three chances
that you're doing a savoury.
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So if the MasterChef gods
are on your side,
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tomatoes in a savoury.
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What'd you pick?
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Dessert.
(ALL LAUGH)
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ANDY: Oh, no!
200
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Here we got dessert.
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We picked tomatoes
and we've got dessert.
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What have we done, Brenty?
Why'd you get 'em for?
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Are you crying inside?
Yeah, I'm crying inside.
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Righto. Grey team, ladies,
what did you get?
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Main!
Main!
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00:08:47,840 --> 00:08:49,840
Nice. And that means...
207
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We got entree!
You got the entree.
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00:08:52,120 --> 00:08:53,160
Yay!
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00:08:56,440 --> 00:08:59,920
You'll have two hours to prepare
your course for service.
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00:08:59,920 --> 00:09:02,320
You'll have access
to an open pantry.
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00:09:02,320 --> 00:09:06,040
But remember, you must feature
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00:09:06,040 --> 00:09:09,280
your chosen ingredient
in your finished dish.
213
00:09:09,280 --> 00:09:13,800
The two teams that bring us
the two best courses
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00:09:13,800 --> 00:09:16,400
will go into tomorrow's
Immunity Challenge
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00:09:16,400 --> 00:09:19,840
where one of you will secure
the first spot
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00:09:19,840 --> 00:09:21,320
into the top 5.
217
00:09:21,320 --> 00:09:23,560
(CONTESTANTS EXCLAIM)
That's right!
218
00:09:24,680 --> 00:09:26,320
Are you ready?
Yes!
219
00:09:26,320 --> 00:09:28,280
Let's go, then.
Let's go.
220
00:09:28,280 --> 00:09:29,760
BRENT: Let's go, mate.
221
00:09:29,760 --> 00:09:32,560
(TENSE MUSIC)
222
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Hello!
Hello. How you going, guys?
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00:09:36,960 --> 00:09:38,840
Good! How are you going?
Good, good.
224
00:09:38,840 --> 00:09:41,280
So we've got 'Blue Spice' basil
to start with.
225
00:09:41,280 --> 00:09:42,880
So that's our main focus,
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that's what we're gonna
try and showcase to everyone.
227
00:09:45,360 --> 00:09:47,640
Malissa and I are thinking of
228
00:09:47,640 --> 00:09:50,480
a raviolo filled with
the 'Blue Spice' basil,
229
00:09:50,480 --> 00:09:53,800
a vegetable broth and then maybe
some sort of oil with the basil.
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We're thinking of
a ricotta-and-herb filling
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'cause we really wanna have the basil
in all the elements.
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So in the ricotta filling,
in the broth
233
00:10:01,720 --> 00:10:03,480
and then in the oil as well.
234
00:10:03,480 --> 00:10:05,840
Yeah, I mean, that sounds fantastic,
yeah.
235
00:10:05,840 --> 00:10:08,600
And would you recommend
for the oil and everything
236
00:10:08,600 --> 00:10:10,240
just using the leaves out of this?
237
00:10:10,240 --> 00:10:13,360
Yeah, leaves... So strip the leaves
down, as many as you can.
238
00:10:13,360 --> 00:10:16,360
And all of this, strip that
and use that
239
00:10:16,360 --> 00:10:18,800
fairly heavily dusted over the end
of the dish, I reckon.
240
00:10:18,800 --> 00:10:20,000
OK.
Beautiful, guys.
241
00:10:20,000 --> 00:10:22,000
I reckon you can get started.
Yeah, let's get started.
242
00:10:22,000 --> 00:10:24,120
Thanks for your help, mate.
Good luck.
243
00:10:24,120 --> 00:10:27,720
OK, so I'm gonna get started on
the pasta dough.
244
00:10:27,720 --> 00:10:28,720
OK, great.
245
00:10:28,720 --> 00:10:30,560
And then I'll work on
the ricotta as well.
246
00:10:30,560 --> 00:10:33,920
So do you maybe wanna start
working on the broth and the oil?
247
00:10:33,920 --> 00:10:35,400
Yeah, perfect, yeah. Great.
Alright.
248
00:10:35,400 --> 00:10:36,840
Lots to do!
249
00:10:36,840 --> 00:10:39,880
We've only got two hours to prep
to get it done.
250
00:10:39,880 --> 00:10:42,680
I'm really happy with the ingredient
that we picked.
251
00:10:42,680 --> 00:10:45,480
I think we're both really
comfortable using basil
252
00:10:45,480 --> 00:10:48,000
and we were really happy
when we got entree.
253
00:10:48,000 --> 00:10:51,600
And I love working with Theo. We were
together in the last team challenge.
254
00:10:51,600 --> 00:10:54,240
Going for the win today.
Definitely want that immunity.
255
00:10:54,240 --> 00:10:56,240
Get that top 5. (LAUGHS)
256
00:10:57,840 --> 00:10:59,280
Hello, hello!
257
00:10:59,280 --> 00:11:01,360
Alright. Kaffir lime.
CATH: Yes!
258
00:11:01,360 --> 00:11:04,240
We've got main dish today.
I'm stoked. I'm happy with main.
259
00:11:04,240 --> 00:11:06,280
What's your thoughts?
What are we doing?
260
00:11:06,280 --> 00:11:07,760
Straightaway, I've got ideas.
261
00:11:07,760 --> 00:11:10,040
I'm thinking I'd go
down the seafood route
262
00:11:10,040 --> 00:11:12,800
and maybe make, like, some sort of
curry-based sauce.
263
00:11:12,800 --> 00:11:15,120
So something fresh, so maybe...
264
00:11:15,120 --> 00:11:17,800
You know, maybe a curry base
with an oil, perhaps?
265
00:11:17,800 --> 00:11:19,640
Yeah, out of the leaves?
Yeah, love that.
266
00:11:19,640 --> 00:11:22,680
Maybe a fish direction
wouldn't be a bad idea for you.
267
00:11:22,680 --> 00:11:25,800
Rock flathead.
Absolutely premium fish.
268
00:11:25,800 --> 00:11:27,920
Makes a beautiful curry as a fish.
Yep.
269
00:11:27,920 --> 00:11:30,120
And I can show you how to
sort of prepare that.
270
00:11:30,120 --> 00:11:32,080
That'd be awesome.
We're not the fish queens...
271
00:11:32,080 --> 00:11:33,560
Yeah, no, that's fine!
..of the crew!
272
00:11:33,560 --> 00:11:35,720
I can show you that.
That's no worries at all.
273
00:11:35,720 --> 00:11:39,200
Any advice I can take off Blayne,
I'm taking.
274
00:11:39,200 --> 00:11:42,280
I'm, like, asking questions.
This is just so amazing.
275
00:11:42,280 --> 00:11:44,080
Then you've got your curry
which you're gonna do.
276
00:11:44,080 --> 00:11:46,200
And then we've got a broth-based
curry, we were thinking.
277
00:11:46,200 --> 00:11:48,480
OK. Is the kaffir lime gonna be
through that as well?
278
00:11:48,480 --> 00:11:50,640
Yeah. Use the fish bones
and things like that.
279
00:11:50,640 --> 00:11:52,120
Yeah, good idea. Yep, perfect.
280
00:11:52,120 --> 00:11:54,240
Because that showcases
using all the bits.
281
00:11:54,240 --> 00:11:55,400
BOTH: Yeah.
282
00:11:55,400 --> 00:11:58,000
Well, first thing up, I'm gonna
show you how to fillet this fish.
283
00:11:58,000 --> 00:11:59,480
Perfect.
And then we'll get into it.
284
00:11:59,480 --> 00:12:00,840
OK.
That sounds amazing.
285
00:12:05,400 --> 00:12:07,400
THEO: Oh, they're already in! Wow!
286
00:12:07,400 --> 00:12:08,880
Hey, guys.
THEO AND MALISSA: Hey!
287
00:12:08,880 --> 00:12:10,400
Oh, it's so awesome.
288
00:12:10,400 --> 00:12:13,160
I love being in a team challenge,
especially with my mate.
289
00:12:13,160 --> 00:12:15,040
OK, let's do this, sweetie, OK?
290
00:12:15,040 --> 00:12:17,080
So let's get an idea of
who's doing what, right?
291
00:12:17,080 --> 00:12:19,280
So if you start that, right?
292
00:12:19,280 --> 00:12:21,600
OK. Yep, yep.
And basically, I'll do the broth.
293
00:12:21,600 --> 00:12:24,560
You do need to communicate
with each other in a team.
294
00:12:24,560 --> 00:12:26,520
BOTH: Ohhh!
295
00:12:26,520 --> 00:12:27,760
(BOTH LAUGH)
296
00:12:27,760 --> 00:12:31,000
And her and I definitely have
no issues with that! (LAUGHS)
297
00:12:31,000 --> 00:12:32,800
We're both on the same page,
aren't we, Rhi?
298
00:12:32,800 --> 00:12:34,240
Yeah!
Yeah!
299
00:12:36,960 --> 00:12:38,840
Hey, guys. How you going?
Yeah, real good.
300
00:12:38,840 --> 00:12:40,320
(LAUGHS) Are you sure?
301
00:12:40,320 --> 00:12:42,120
(LAUGHS)
Thanks for this.
302
00:12:42,120 --> 00:12:44,480
We've been thinking what we can do,
303
00:12:44,480 --> 00:12:47,520
but me and Declan are doing dessert.
304
00:12:47,520 --> 00:12:49,160
But not only that -
305
00:12:49,160 --> 00:12:52,800
me and Declan are doing dessert
with tomatoes.
306
00:12:52,800 --> 00:12:54,480
Alright, what are we thinking?
307
00:12:54,480 --> 00:12:55,960
Any thoughts yet?
308
00:12:55,960 --> 00:12:58,240
Um...
Yeah, um...
309
00:13:01,760 --> 00:13:03,360
Speechless right now.
310
00:13:03,360 --> 00:13:04,760
Um...
311
00:13:16,080 --> 00:13:17,560
Um...
312
00:13:17,560 --> 00:13:18,960
(LAUGHS)
313
00:13:18,960 --> 00:13:21,680
Yeah, it's not looking
too good at the moment!
314
00:13:21,680 --> 00:13:23,360
I'm very nervous.
315
00:13:23,360 --> 00:13:25,960
I can't believe we've
ended up with dessert.
316
00:13:25,960 --> 00:13:27,840
We've just gotta get
our thinking caps on
317
00:13:27,840 --> 00:13:29,760
and sort of brainstorm some ideas
318
00:13:29,760 --> 00:13:32,200
that we might be able to do
with tomatoes.
319
00:13:32,200 --> 00:13:35,480
We're thinking, um,
maybe, like, a panna cotta.
320
00:13:35,480 --> 00:13:36,800
OK. Yep.
321
00:13:36,800 --> 00:13:40,720
So we'll have an explore what other
ingredients are in the kitchen.
322
00:13:40,720 --> 00:13:44,520
But, like, tomato, basil,
strawberries,
323
00:13:44,520 --> 00:13:46,200
they're all good things
that work together.
324
00:13:46,200 --> 00:13:47,200
Yep.
325
00:13:47,200 --> 00:13:50,000
We're thinking of some sort of glaze
to go over the top as well.
326
00:13:50,000 --> 00:13:53,120
So balsamic and strawberries,
balsamic and tomatoes
327
00:13:53,120 --> 00:13:55,360
are the two absolute
perfect combinations.
328
00:13:55,360 --> 00:13:57,720
And you're wanting to finish it
with a tomato...
329
00:13:57,720 --> 00:13:59,200
..sorbet or something?
330
00:13:59,200 --> 00:14:01,840
We thought, like, a tomato granita
331
00:14:01,840 --> 00:14:04,840
with strawberries
tossed in some syrup.
332
00:14:04,840 --> 00:14:06,480
I really like where
you're going with it.
333
00:14:06,480 --> 00:14:09,000
In essence, these seem
like good ideas.
334
00:14:09,000 --> 00:14:11,800
I just sorta need that bit of,
like, reassurance.
335
00:14:11,800 --> 00:14:13,320
Just nail these three things,
336
00:14:13,320 --> 00:14:15,720
you should be in a good stead
to have a good dish.
337
00:14:15,720 --> 00:14:18,360
OK.
Beautiful. Go for it, guys.
338
00:14:18,360 --> 00:14:20,080
Have fun!
Looking forward to it. Thank you.
339
00:14:20,080 --> 00:14:21,680
Let's go.
Alright.
340
00:14:23,200 --> 00:14:25,080
Yeah, the boys in the hood.
341
00:14:25,080 --> 00:14:27,480
Hey, look - what a doozy for us.
342
00:14:27,480 --> 00:14:29,240
The guys who, you know,
343
00:14:29,240 --> 00:14:31,840
haven't shown their full strength
yet in a dessert
344
00:14:31,840 --> 00:14:33,320
get dessert
345
00:14:33,320 --> 00:14:35,240
and they decide to pick tomatoes.
346
00:14:35,240 --> 00:14:37,280
Like, I'm definitely nervous,
347
00:14:37,280 --> 00:14:39,480
but, you know, you gotta
roll with the punches.
348
00:14:39,480 --> 00:14:42,040
And Deccy and I work
really well together.
349
00:14:42,040 --> 00:14:43,680
We know what each other can do.
350
00:14:43,680 --> 00:14:45,760
Declan, he's gone with
the panna cotta.
351
00:14:45,760 --> 00:14:46,880
Alright.
352
00:14:46,880 --> 00:14:49,960
I'm gonna get onto the granita
and then get onto the glaze.
353
00:14:49,960 --> 00:14:51,640
Can you go grab me
some more strawberries?
354
00:14:51,640 --> 00:14:54,800
I'm just juicing the strawberries
and the tomatoes.
355
00:14:54,800 --> 00:14:56,320
There's a ton going into this.
356
00:14:56,320 --> 00:14:59,360
I've gotta get this tomato granita
in the blast chiller.
357
00:14:59,360 --> 00:15:02,120
Biggest issue is
it not setting in time.
358
00:15:02,120 --> 00:15:03,600
We just gotta nail it.
Yep.
359
00:15:03,600 --> 00:15:05,720
So... Yeah, yep.
360
00:15:09,560 --> 00:15:11,520
Blayne, here we are -
where the magic happens.
361
00:15:11,520 --> 00:15:13,240
Yep.
How are they going?
362
00:15:13,240 --> 00:15:15,400
They're actually not doing too bad.
Good ideas?
363
00:15:15,400 --> 00:15:17,400
I think they've come up with
a few smart choices.
364
00:15:17,400 --> 00:15:18,680
Yeah.
Brown team?
365
00:15:18,680 --> 00:15:22,560
Yeah, so entree, they're going
with ravioli of ricotta, basil.
366
00:15:22,560 --> 00:15:25,160
They're gonna make a little oil
out of the basil as well,
367
00:15:25,160 --> 00:15:26,640
little bit of consomme
368
00:15:26,640 --> 00:15:28,880
and then finish off with
all the basil seeds
369
00:15:28,880 --> 00:15:31,240
to keep that as, like,
the prominent sort of thing.
370
00:15:31,240 --> 00:15:33,960
Did you say raviolo or ravioli?
Is it one big one?
371
00:15:33,960 --> 00:15:35,520
One big one. Yeah.
One big one.
372
00:15:35,520 --> 00:15:38,800
Alright, what about
the grey team on mains?
373
00:15:38,800 --> 00:15:41,840
Yeah, so mains are gonna go with
the beautiful rock flathead.
374
00:15:41,840 --> 00:15:44,240
The kaffir limes they're gonna
make into a bit of a curry,
375
00:15:44,240 --> 00:15:46,600
also into an oil
so it'll show in two parts.
376
00:15:46,600 --> 00:15:49,520
The fish'll be cooked...
nice pan seared.
377
00:15:49,520 --> 00:15:52,400
Sitting on top of
an eggplant, zucchini,
378
00:15:52,400 --> 00:15:54,280
which have both been nicely barbecued
379
00:15:54,280 --> 00:15:55,960
and dressed with kaffir lime oil
380
00:15:55,960 --> 00:15:57,760
and also a little bit of
acidity and salt.
381
00:15:57,760 --> 00:15:59,240
You sound like
you're vibin' on that.
382
00:15:59,240 --> 00:16:01,040
Yeah, I think they might have found
the simplicity...
383
00:16:01,040 --> 00:16:03,000
..perfect, like,
balance of simplicity
384
00:16:03,000 --> 00:16:05,320
towards what they need to do
for the course.
385
00:16:05,320 --> 00:16:07,640
And now the all-important one.
386
00:16:07,640 --> 00:16:10,480
Can't wait to hear what the boys
are doing with tomatoes for dessert.
387
00:16:10,480 --> 00:16:12,480
I reckon they've got
something planned.
388
00:16:12,480 --> 00:16:14,680
They're gonna go with a panna cotta.
389
00:16:14,680 --> 00:16:16,280
Tomato honey panna cotta.
390
00:16:16,280 --> 00:16:17,920
And then you've got
tomato-and-strawberry granita,
391
00:16:17,920 --> 00:16:20,320
which I really like the way they've
put those two things together.
392
00:16:20,320 --> 00:16:22,320
And because of that,
we went down the path of
393
00:16:22,320 --> 00:16:24,080
some balsamic-type glaze.
394
00:16:24,080 --> 00:16:25,960
I actually think if they
take that little risk
395
00:16:25,960 --> 00:16:27,720
and they nail all those three things,
396
00:16:27,720 --> 00:16:29,520
maybe it could be
one of the best dishes.
397
00:16:29,520 --> 00:16:32,200
Ooh! Calling it early!
398
00:16:32,200 --> 00:16:34,360
It could be if they get it right!
(LAUGHS)
399
00:16:37,280 --> 00:16:40,440
Theo and Malissa, your entrees are
leaving the pass in one hour.
400
00:16:40,440 --> 00:16:41,920
Let's go!
401
00:16:41,920 --> 00:16:44,720
THEO: Go, guys.
How quick does time go?
402
00:16:44,720 --> 00:16:46,200
Far out! (LAUGHS)
403
00:16:46,200 --> 00:16:48,480
Now my pasta dough is resting,
404
00:16:48,480 --> 00:16:53,360
for my raviolo, I'm going to move
onto making the ricotta filling.
405
00:16:53,360 --> 00:16:54,840
Can you do me a favour?
Yeah.
406
00:16:54,840 --> 00:16:56,920
Can you just put those
on the heat behind me?
407
00:16:56,920 --> 00:16:59,080
Just the milk on the heat, please.
Thank you.
408
00:16:59,080 --> 00:17:00,560
Teamwork, hey?
409
00:17:00,560 --> 00:17:03,040
I've definitely taken
the lead with this cook.
410
00:17:03,040 --> 00:17:04,760
I'm really excited about it.
411
00:17:04,760 --> 00:17:08,520
I usually go into team challenges
feeling very nervous.
412
00:17:08,520 --> 00:17:09,520
Hey, Theo?
Yo!
413
00:17:09,520 --> 00:17:11,400
Can you just hold this?
Yep.
414
00:17:11,400 --> 00:17:13,320
Just so it doesn't fall in, yep.
415
00:17:13,320 --> 00:17:16,280
And Theo is so amazing.
He's really supportive.
416
00:17:16,280 --> 00:17:19,120
Beautiful. Look at it go!
Burning me, but it's all good!
417
00:17:19,120 --> 00:17:20,600
Sorry!
Nah, it's all good.
418
00:17:20,600 --> 00:17:23,040
Malissa and myself are working
really well together.
419
00:17:23,040 --> 00:17:24,520
We're both from
European backgrounds.
420
00:17:24,520 --> 00:17:26,200
Italian, Greek, you know.
421
00:17:26,200 --> 00:17:28,120
Strict but loving.
422
00:17:28,120 --> 00:17:31,440
Alright, Theo, you wanna get that
water on when you're done with that?
423
00:17:31,440 --> 00:17:33,440
And I think that's the way
we operate in here.
424
00:17:33,440 --> 00:17:36,440
We're both firm with each other
but a lot of love in the area too.
425
00:17:36,440 --> 00:17:38,280
I'm here for you if you need help,
alright?
426
00:17:38,280 --> 00:17:39,480
Thank you.
427
00:17:41,160 --> 00:17:42,640
I'm working on the broth.
428
00:17:42,640 --> 00:17:45,680
That needs time to develop flavour,
time for balance.
429
00:17:45,680 --> 00:17:49,120
I'm gonna add some celery,
maybe some white onion.
430
00:17:49,120 --> 00:17:51,720
Garlic, basil.
Yep.
431
00:17:51,720 --> 00:17:55,080
I want it to complement that
'Blue Spice' basil peppery flavour.
432
00:17:55,080 --> 00:17:57,520
Smells delicious, doesn't it? Yum.
433
00:17:57,520 --> 00:18:00,520
The broth is very important.
Probably the most important thing.
434
00:18:00,520 --> 00:18:03,800
Let that simmer for a bit
and then start straining it and...
435
00:18:03,800 --> 00:18:05,000
Sounds good.
436
00:18:05,000 --> 00:18:07,800
We really want it to be light.
It's entree.
437
00:18:07,800 --> 00:18:12,080
Really light broth, a very light
ricotta with the basil inside
438
00:18:12,080 --> 00:18:14,760
and then the basil oil
to just lift it all up.
439
00:18:14,760 --> 00:18:18,120
Trick here is to keep
a really nice colour.
440
00:18:19,480 --> 00:18:21,840
I think this now is
hitting the brief.
441
00:18:21,840 --> 00:18:23,920
Wanna come and have a taste of this?
Yep.
442
00:18:23,920 --> 00:18:27,000
And when I say 'hitting the brief',
I mean out of the park.
443
00:18:27,000 --> 00:18:28,920
Oh, that's really good, Theo!
Yep.
444
00:18:28,920 --> 00:18:30,080
Good job.
445
00:18:33,560 --> 00:18:35,760
CATH: Alright. I'll take that out.
446
00:18:35,760 --> 00:18:38,480
We've got the kaffir lime leaves
today,
447
00:18:38,480 --> 00:18:41,120
so we're gonna have a beautiful
seafood main meal
448
00:18:41,120 --> 00:18:44,120
and we're gonna make a beautiful
kaffir lime leaf curry sauce.
449
00:18:44,120 --> 00:18:48,200
I am super excited
but super nervous.
450
00:18:48,200 --> 00:18:51,600
I've got a whole tray of flathead
in front of me
451
00:18:51,600 --> 00:18:53,080
that I'm going to fillet.
452
00:18:54,120 --> 00:18:56,600
So I'll give you a little
look at how I do it.
453
00:18:56,600 --> 00:18:58,080
So the best thing about flattie is
454
00:18:58,080 --> 00:18:59,560
they're actually really
quite simple to do.
455
00:18:59,560 --> 00:19:00,680
Yeah, OK.
456
00:19:00,680 --> 00:19:03,000
So one side like this.
Mm-hm. Yep.
457
00:19:03,000 --> 00:19:06,480
Go into the bone here so you sort of
feel it stop.
458
00:19:06,480 --> 00:19:07,960
Yep.
Twist the knife.
459
00:19:07,960 --> 00:19:09,640
Oh, right! OK!
460
00:19:09,640 --> 00:19:11,160
I just can't believe that
461
00:19:11,160 --> 00:19:13,040
here I am with Blayne
462
00:19:13,040 --> 00:19:15,480
having a personal masterclass.
463
00:19:15,480 --> 00:19:17,840
And then press the knife
against the frame,
464
00:19:17,840 --> 00:19:19,480
up against the ribs there.
465
00:19:19,480 --> 00:19:21,080
And then one swoop.
466
00:19:22,560 --> 00:19:24,040
Just like that. Simple as that.
467
00:19:24,040 --> 00:19:25,720
Oh, you're kidding.
468
00:19:25,720 --> 00:19:30,160
Blayne makes filleting
this flathead so easy.
469
00:19:30,160 --> 00:19:31,160
That's so beautiful.
470
00:19:31,160 --> 00:19:34,040
With this as well, it's got
a bit of a rib cage here.
471
00:19:34,040 --> 00:19:35,040
Mm-hm.
472
00:19:35,040 --> 00:19:36,880
So you follow it down
with your finger.
473
00:19:36,880 --> 00:19:39,480
One, two, three, four, five, six,
like this.
474
00:19:39,480 --> 00:19:42,400
Just take it off there
rather than having to pin-bone that.
475
00:19:42,400 --> 00:19:44,120
That's awesome.
No worries.
476
00:19:44,120 --> 00:19:45,600
Wow!
RHIANNON: Thank you.
477
00:19:45,600 --> 00:19:48,240
Wow! How good's that!
478
00:19:48,240 --> 00:19:50,680
In the words of Rhiannon,
"I'm stoked." (CHUCKLES)
479
00:19:52,800 --> 00:19:54,320
JOCK: Listen up, chefs.
480
00:19:54,320 --> 00:19:56,800
Brown team, you've got
30 minutes to service.
481
00:19:56,800 --> 00:19:59,120
Come on! (CLAPS)
482
00:19:59,120 --> 00:20:00,600
THEO: Let's go, Malissa!
We got this!
483
00:20:04,400 --> 00:20:06,800
DECLAN: I'm working on
the panna cotta.
484
00:20:06,800 --> 00:20:09,080
We're using something we've just
found in the pantry.
485
00:20:09,080 --> 00:20:10,720
There's a tomato honey in there
486
00:20:10,720 --> 00:20:13,360
that I think could go perfectly
in our panna cotta.
487
00:20:13,360 --> 00:20:17,600
It's not actually honey, but it's
got last year's tomatoes in it
488
00:20:17,600 --> 00:20:19,080
from the O.MY farm
489
00:20:19,080 --> 00:20:22,760
and they've really reduced them
down to a honey consistency,
490
00:20:22,760 --> 00:20:26,960
creating this sort of beautiful,
sweet, honey-tomatoey glaze.
491
00:20:26,960 --> 00:20:31,080
Panna cotta, it's not something
I've made too many times,
492
00:20:31,080 --> 00:20:32,760
so hopefully it works out.
493
00:20:34,360 --> 00:20:36,640
Let's go, brother.
494
00:20:36,640 --> 00:20:40,360
The panna cotta is the main element
on our dish today.
495
00:20:40,360 --> 00:20:45,160
And if it doesn't hold its shape,
it doesn't have the right texture,
496
00:20:45,160 --> 00:20:47,080
it's gonna be a disaster.
497
00:20:50,080 --> 00:20:51,640
MALISSA: Alright, let's go.
498
00:20:51,640 --> 00:20:53,640
20 minutes till service starts
499
00:20:53,640 --> 00:20:56,320
and my ravioli filling's
looking really nice.
500
00:20:56,320 --> 00:20:59,320
I'm really happy with this.
It tastes really yummy.
501
00:20:59,320 --> 00:21:02,680
So many floral notes
and so much vibrance from that basil.
502
00:21:02,680 --> 00:21:05,840
Now I need to roll out this pasta
503
00:21:05,840 --> 00:21:07,640
and then I need to pipe in
the filling.
504
00:21:08,640 --> 00:21:11,360
THEO: It'll get crowded,
so let's just...let's get moving.
505
00:21:11,360 --> 00:21:14,360
We need to hurry up -
we still have so much to do
506
00:21:14,360 --> 00:21:16,680
and we need to start service
very soon.
507
00:21:16,680 --> 00:21:18,800
ANDY: Brown team.
Hey-hey!
508
00:21:18,800 --> 00:21:20,440
How are we?
Good! How are you?
509
00:21:20,440 --> 00:21:23,480
Very, very good.
So...I want an update.
510
00:21:23,480 --> 00:21:24,960
Alright, OK. Great.
511
00:21:24,960 --> 00:21:27,440
So basically, I'm ready
to make the raviolo.
512
00:21:27,440 --> 00:21:30,360
The filling's done. Our oil's done.
513
00:21:30,360 --> 00:21:32,440
The broth is done.
I wanna taste this broth.
514
00:21:32,440 --> 00:21:34,520
I think this dish kinda
hinges on that, right?
515
00:21:34,520 --> 00:21:36,120
What are you going for here?
516
00:21:36,120 --> 00:21:37,600
I'm going for a very light taste
517
00:21:37,600 --> 00:21:39,840
'cause we don't want it
to overpower the basil
518
00:21:39,840 --> 00:21:42,640
that we've got in our ricotta
and on top of our raviolo.
519
00:21:45,480 --> 00:21:47,400
It needs a bit, hey? Like...
520
00:21:48,880 --> 00:21:50,360
I think strain that off.
Yep.
521
00:21:50,360 --> 00:21:52,840
I don't think the veggies
are your friend right now.
522
00:21:52,840 --> 00:21:55,320
It tastes a little bit canned-soupy.
OK.
523
00:21:55,320 --> 00:21:57,680
Just...it's a little bit bland,
underseasoned.
524
00:21:57,680 --> 00:21:59,800
Do you get that?
525
00:21:59,800 --> 00:22:01,720
The whole dish is
hinging on this broth
526
00:22:01,720 --> 00:22:03,200
and I'm like, "Man!"
527
00:22:03,200 --> 00:22:05,640
'Cause right now, I wouldn't say
it's, like, bangin'.
528
00:22:05,640 --> 00:22:07,120
And we need it to be bangin'
529
00:22:07,120 --> 00:22:09,040
if you wanna go into
tomorrow's Immunity, right?
530
00:22:19,680 --> 00:22:21,560
Focus everything around your broth.
Yeah.
531
00:22:21,560 --> 00:22:24,120
'Cause right now it's just...
I wouldn't say it's, like, bangin'.
532
00:22:24,120 --> 00:22:25,960
And we need it to be bangin'
533
00:22:25,960 --> 00:22:27,720
if you wanna go into
tomorrow's Immunity, right?
534
00:22:27,720 --> 00:22:29,200
OK. Alright.
Come on.
535
00:22:29,200 --> 00:22:31,480
And...get on the ravioli.
I know!
536
00:22:31,480 --> 00:22:32,920
I'm going, I'm going!
537
00:22:32,920 --> 00:22:35,280
15 minutes to go
and I need to work on this.
538
00:22:35,280 --> 00:22:36,760
It hinges on this broth.
539
00:22:36,760 --> 00:22:40,520
I will feel so bad if we do not
get the win because of this broth.
540
00:22:40,520 --> 00:22:43,960
Maybe he's right that it's just
a little bit too bland, in a way.
541
00:22:43,960 --> 00:22:45,920
I'm just trying to balance it out now
542
00:22:45,920 --> 00:22:49,960
and see what I can add to it to
give it that extra kick that we want.
543
00:22:49,960 --> 00:22:51,960
Trying to add some aromats now.
544
00:22:51,960 --> 00:22:53,680
Some bay leaves, peppercorns,
545
00:22:53,680 --> 00:22:55,200
and we'll see how that turns out.
546
00:22:56,200 --> 00:22:59,160
ANDY: Listen up. I can
feel the chaos rising!
547
00:22:59,160 --> 00:23:01,320
10 minutes till service.
Come on, let's go!
548
00:23:05,240 --> 00:23:07,440
CATH: Hold the head. Hold the head.
549
00:23:07,440 --> 00:23:09,520
I'm halfway through filleting
550
00:23:09,520 --> 00:23:12,080
this whole tray of flathead
for our mains.
551
00:23:12,080 --> 00:23:14,760
Oh, my God, Cath. Just...
RHIANNON: You're right.
552
00:23:14,760 --> 00:23:15,760
Take your time.
553
00:23:15,760 --> 00:23:18,560
I haven't done very well
with this one.
554
00:23:18,560 --> 00:23:20,040
Slippery little sucker!
555
00:23:20,040 --> 00:23:21,600
Just don't get flustered.
556
00:23:21,600 --> 00:23:23,440
Yeah, yeah.
Yeah.
557
00:23:23,440 --> 00:23:25,600
I'm feeling lots of pressure.
558
00:23:27,760 --> 00:23:30,360
BLAYNE: I reckon you've done enough.
Yeah, you're gonna do one per, yeah?
559
00:23:30,360 --> 00:23:32,680
Gonna have to get moving onto
something else soon anyway.
560
00:23:32,680 --> 00:23:35,800
So we've got the two-fish broth on.
Yep.
561
00:23:35,800 --> 00:23:37,880
The vegies are cut.
562
00:23:37,880 --> 00:23:39,600
Yep, and they've been salted?
They've been salted.
563
00:23:39,600 --> 00:23:40,600
Yep.
Lovely.
564
00:23:40,600 --> 00:23:43,240
Oh, my God, we have got
so much to do.
565
00:23:43,240 --> 00:23:45,000
We really need to move.
566
00:23:45,000 --> 00:23:47,640
Hot, hot, hot, hot, hot.
567
00:23:47,640 --> 00:23:49,760
Currently I'm just
chopping these chillis,
568
00:23:49,760 --> 00:23:51,280
just about ready to blend the paste.
569
00:23:51,280 --> 00:23:53,280
I've got the thought of curry
in my head,
570
00:23:53,280 --> 00:23:56,200
but not, like, the thick, creamy
curry like I normally would do.
571
00:23:56,200 --> 00:23:59,120
I can still infuse
my beautiful flavours and aromats
572
00:23:59,120 --> 00:24:01,960
but make it a little bit cleaner
and more refined.
573
00:24:01,960 --> 00:24:04,240
So let's use chilli,
you know, your ground cumin,
574
00:24:04,240 --> 00:24:06,480
your ground coriander,
your shallots, your ginger,
575
00:24:06,480 --> 00:24:08,480
and I put kaffir lime zest too.
576
00:24:08,480 --> 00:24:10,240
It's our feature ingredient
577
00:24:10,240 --> 00:24:12,920
and, you know, you have to make sure
it's featured.
578
00:24:12,920 --> 00:24:15,920
I've just made, like,
a little, like, fresh paste
579
00:24:15,920 --> 00:24:17,840
which I'm putting in
with the fish stock
580
00:24:17,840 --> 00:24:19,360
which had all of the aromats.
581
00:24:24,960 --> 00:24:26,480
Ooh, it's nice.
Yeah.
582
00:24:26,480 --> 00:24:28,800
It's nice. Nice kick of
the kaffir as well.
583
00:24:28,800 --> 00:24:31,400
Yeah, it's nice.
It is really, really nice, yeah.
584
00:24:31,400 --> 00:24:34,400
Are you happy for me just to strain
it and...that'll be our broth?
585
00:24:34,400 --> 00:24:36,360
Yeah, I reckon that's quite nice.
Awesome.
586
00:24:44,640 --> 00:24:47,400
DECLAN: Yeah, beautiful.
It's a very tricky one.
587
00:24:47,400 --> 00:24:49,960
I'm very nervous
about this challenge.
588
00:24:49,960 --> 00:24:52,440
We've gotta put tomatoes
into a dessert.
589
00:24:52,440 --> 00:24:54,800
So we're doing a tomato-honey
panna cotta
590
00:24:54,800 --> 00:24:57,200
with a tomato-and-strawberry granita,
591
00:24:57,200 --> 00:24:58,840
a balsamic glaze.
592
00:24:58,840 --> 00:25:02,640
And I hope this all pulls together,
but I reckon we've got it in us.
593
00:25:02,640 --> 00:25:05,560
This is a
weird-but-could-be-wonderful dessert.
594
00:25:05,560 --> 00:25:08,880
I've got my panna cotta mix at
a point where I'm happy with it.
595
00:25:11,600 --> 00:25:14,720
So with the moulds,
it's gonna go in the blast chiller
596
00:25:14,720 --> 00:25:16,200
for a little bit.
597
00:25:16,200 --> 00:25:19,320
Alright, Brenty. We really need
to get this granita in there.
598
00:25:19,320 --> 00:25:20,800
Yeah, it's going.
599
00:25:20,800 --> 00:25:22,720
We get the tomato-honey panna cotta
600
00:25:22,720 --> 00:25:24,720
and the granita
into the blast chiller.
601
00:25:26,000 --> 00:25:29,240
And we can't taste 'em all together
until just before service.
602
00:25:29,240 --> 00:25:30,840
Oh!
Alright.
603
00:25:30,840 --> 00:25:32,320
So hot out here.
604
00:25:32,320 --> 00:25:34,360
It's just getting stressful again.
605
00:25:34,360 --> 00:25:38,200
Now I'm onto the balsamic glaze
thing.
606
00:25:39,480 --> 00:25:42,520
There's a pantry
full of gems in there.
607
00:25:42,520 --> 00:25:45,000
And there's this black garlic.
608
00:25:46,400 --> 00:25:47,880
It's not garlicky at all.
609
00:25:47,880 --> 00:25:50,440
It's a quite really deep,
deep flavour,
610
00:25:50,440 --> 00:25:55,480
so with, like, balsamic vinegar
and tomato water diluted,
611
00:25:55,480 --> 00:25:59,200
I think, you know, it'll get that
real, like, burnt-caramel taste.
612
00:26:00,560 --> 00:26:03,720
We really wanna win this
and we wanna show we understand
613
00:26:03,720 --> 00:26:05,440
the pairings of tomato.
614
00:26:05,440 --> 00:26:07,760
I think black garlic
really lends itself.
615
00:26:07,760 --> 00:26:10,480
It's gonna be the thing that
either wins it for us
616
00:26:10,480 --> 00:26:11,960
or loses it for us!
617
00:26:13,840 --> 00:26:16,120
Theo and Malissa,
your diners have arrived!
618
00:26:17,960 --> 00:26:20,680
Oh, wow, OK. Alright, let's move!
Ooh, people are here. Exciting!
619
00:26:22,400 --> 00:26:24,440
Better, right?
Oh, that's much better.
620
00:26:24,440 --> 00:26:27,240
It's really light. I like that.
That's what we want, right?
621
00:26:27,240 --> 00:26:29,800
So I think my broth is
where it needs to be.
622
00:26:29,800 --> 00:26:32,080
Alright, those ones are ready to go.
623
00:26:32,080 --> 00:26:34,440
Now I need to work on
the raviolo with Malissa.
624
00:26:34,440 --> 00:26:36,240
We need to punch these out.
625
00:26:39,760 --> 00:26:41,600
Well, here we are in O.MY restaurant.
626
00:26:41,600 --> 00:26:43,400
Uh, two hats, mate!
627
00:26:43,400 --> 00:26:45,680
Customers are in, seated.
628
00:26:45,680 --> 00:26:48,240
There is an air of anticipation.
Yep.
629
00:26:48,240 --> 00:26:50,040
All of the produce today
comes from the farm.
630
00:26:50,040 --> 00:26:52,360
That's the most exciting part
about it.
631
00:26:52,360 --> 00:26:54,800
As chefs, we love that kinda thing,
right?
632
00:26:54,800 --> 00:26:56,280
There's no excuses
633
00:26:56,280 --> 00:26:59,880
why everything in that kitchen today
isn't delicious.
634
00:26:59,880 --> 00:27:02,360
ANDY: We've given them
the recipe for success.
635
00:27:02,360 --> 00:27:05,160
You know, they've been guided by
Blayne, two-hatted chef.
636
00:27:05,160 --> 00:27:06,720
Beautiful kitchen in there.
637
00:27:06,720 --> 00:27:08,920
The ideas are cracking.
638
00:27:08,920 --> 00:27:12,240
I am looking forward to
a nice little three-course lunch.
639
00:27:12,240 --> 00:27:14,640
We're only looking for
the top two teams.
640
00:27:14,640 --> 00:27:18,920
Obviously four cooks will go straight
into tomorrow's Immunity Challenge.
641
00:27:18,920 --> 00:27:21,840
From there, one of them
is straight into top 5.
642
00:27:21,840 --> 00:27:23,720
Can you believe we're there already?
No, I can't.
643
00:27:23,720 --> 00:27:25,200
Top 5? Unreal.
644
00:27:27,480 --> 00:27:29,040
THEO: Gotta move now. Come on!
645
00:27:29,040 --> 00:27:32,440
I just need to make sure that
I get all the air bubbles out.
646
00:27:32,440 --> 00:27:34,040
How many have you got?
Nine.
647
00:27:34,040 --> 00:27:35,600
Alright, we need to get moving.
648
00:27:35,600 --> 00:27:39,120
One of the main things I wanna avoid
is hungry diners.
649
00:27:39,120 --> 00:27:41,680
Water is boiled.
It's all ready to go, yeah.
650
00:27:42,680 --> 00:27:44,760
I want them to be hungry
and ready to eat,
651
00:27:44,760 --> 00:27:46,760
but I don't want them to be
waiting too long.
652
00:27:46,760 --> 00:27:48,240
They've all floated to the top.
653
00:27:48,240 --> 00:27:49,760
Pull them out?
Yeah, take 'em out.
654
00:27:49,760 --> 00:27:52,360
My other main focus today
is in plating.
655
00:27:52,360 --> 00:27:55,160
I want it to look beautiful.
I want it to jump off the plate.
656
00:27:55,160 --> 00:27:57,000
I'm ready to rumble.
657
00:27:57,000 --> 00:27:58,760
Behind, behind.
658
00:27:58,760 --> 00:28:00,480
That freshness of the farm,
659
00:28:00,480 --> 00:28:02,280
for it to be really
bright and engaging.
660
00:28:02,280 --> 00:28:04,800
BLAYNE: You got this?
Yeah. Got it.
661
00:28:04,800 --> 00:28:06,720
I have my raviolo in the centre.
662
00:28:06,720 --> 00:28:08,880
I top it with chiffon
sugar snap peas.
663
00:28:08,880 --> 00:28:11,160
I pour my broth around.
664
00:28:11,160 --> 00:28:15,640
And then I put a heap of the flowers
of the 'Blue Spice' basil on top.
665
00:28:16,640 --> 00:28:20,680
I dot my oil around
the outside of that pasta.
666
00:28:20,680 --> 00:28:23,600
And that's the dish.
It looks perfect.
667
00:28:23,600 --> 00:28:25,800
I can't believe that
we pulled this off.
668
00:28:25,800 --> 00:28:27,280
You happy, mate?
669
00:28:27,280 --> 00:28:29,200
I'm very happy.
Beautiful. Me too.
670
00:28:29,200 --> 00:28:31,880
Malissa. Wanna call it together?
671
00:28:31,880 --> 00:28:33,480
BOTH: Service, please!
672
00:28:33,480 --> 00:28:34,960
(BLAYNE LAUGHS)
673
00:28:38,600 --> 00:28:40,400
Oh! Here we go.
674
00:28:41,400 --> 00:28:42,560
Ooh!
Ooh!
675
00:28:42,560 --> 00:28:43,800
Thank you.
676
00:28:45,280 --> 00:28:47,320
Ricotta and basil raviolo,
677
00:28:47,320 --> 00:28:49,680
vegetable broth
and 'Blue Spice' basil oil.
678
00:28:52,120 --> 00:28:54,360
This smells like basil.
Definitely!
679
00:29:09,240 --> 00:29:12,040
Um, I really, really liked that.
680
00:29:12,040 --> 00:29:13,400
Same.
681
00:29:13,400 --> 00:29:16,160
It was fresh, it was delicious.
682
00:29:16,160 --> 00:29:17,640
It was light.
683
00:29:17,640 --> 00:29:19,240
And dare I say it?
684
00:29:19,240 --> 00:29:23,440
It kinda fits really well
in this two-hat restaurant.
685
00:29:23,440 --> 00:29:25,760
Like, I could picture that
actually being on the menu.
686
00:29:25,760 --> 00:29:28,360
The green oil - it makes
your mind think of basil
687
00:29:28,360 --> 00:29:30,280
just through the colours of it.
688
00:29:30,280 --> 00:29:32,080
It was vibrant, it was well made.
689
00:29:32,080 --> 00:29:33,640
And then the pasta work -
690
00:29:33,640 --> 00:29:35,960
very fine, beautiful egg pasta,
691
00:29:35,960 --> 00:29:38,520
crimped really perfectly
around the outside.
692
00:29:38,520 --> 00:29:41,320
So no waterlogged ricotta
going on in there at all.
693
00:29:41,320 --> 00:29:43,240
And then that stunning broth.
694
00:29:43,240 --> 00:29:46,240
It took me to aromas of...
Italian summer.
695
00:29:46,240 --> 00:29:47,720
Yeah.
Do you know what I mean?
696
00:29:47,720 --> 00:29:51,240
Like, very, very beautiful flavour.
For sure.
697
00:29:51,240 --> 00:29:53,520
I feel as if that came from the farm.
698
00:29:53,520 --> 00:29:55,000
Yeah, I couldn't agree more.
699
00:29:55,000 --> 00:29:56,800
I didn't know they had this in them.
700
00:29:56,800 --> 00:29:58,000
It's brilliant!
701
00:29:58,000 --> 00:30:01,440
The balancing of the basil
in all three elements
702
00:30:01,440 --> 00:30:02,920
is absolutely on point.
703
00:30:02,920 --> 00:30:06,520
It's so impressive. These two
have worked so well together.
704
00:30:06,520 --> 00:30:08,560
Really impressed
with Malissa in there.
705
00:30:08,560 --> 00:30:10,680
I think she's taken
the lead on this one.
706
00:30:10,680 --> 00:30:13,040
I think that what they've put
on the plate, it's unbelievable.
707
00:30:13,040 --> 00:30:14,560
Unreal.
708
00:30:14,560 --> 00:30:16,040
THEO: Then that's our last plate.
709
00:30:16,040 --> 00:30:18,320
MALISSA: Alright! Beautiful.
BLAYNE: Well done. Well done, guys.
710
00:30:18,320 --> 00:30:20,680
That was really good.
Yeah, really good.
711
00:30:23,080 --> 00:30:25,160
Oh, my God. Eugh!
712
00:30:25,160 --> 00:30:28,960
The diners have already had their
entree by Theo and Malissa.
713
00:30:28,960 --> 00:30:30,520
Now it's onto the main.
714
00:30:30,520 --> 00:30:32,120
How are you going with
the fish cooking?
715
00:30:32,120 --> 00:30:34,320
When are you gonna do that?
We gotta do that now.
716
00:30:34,320 --> 00:30:35,880
You've only got 10 minutes.
717
00:30:35,880 --> 00:30:39,520
Um... Oh, right. OK, hang on.
718
00:30:39,520 --> 00:30:41,200
We're no way near ready.
719
00:30:41,200 --> 00:30:42,960
Pepper and salt, pepper and salt.
720
00:30:42,960 --> 00:30:45,160
Cath and Rhiannon, you guys
have gotta get going.
721
00:30:45,160 --> 00:30:48,160
I am not confident.
RHIANNON: Don't be silly!
722
00:30:48,160 --> 00:30:50,720
It's just absolute
panic stations now.
723
00:30:52,000 --> 00:30:53,600
I don't know if I can cook fish.
724
00:31:04,640 --> 00:31:07,160
Cath and Rhiannon, you guys
have gotta get going.
725
00:31:07,160 --> 00:31:09,440
They've gotta cook that fish now.
Yeah.
726
00:31:09,440 --> 00:31:11,400
Come on!
727
00:31:11,400 --> 00:31:13,320
RHIANNON: OK. Let's go.
728
00:31:13,320 --> 00:31:16,360
How you going?
Nah, I don't... Honestly...
729
00:31:16,360 --> 00:31:18,280
I don't know.
No, it's all good! Turn it.
730
00:31:18,280 --> 00:31:20,120
It's gotta be crispy.
It's not crispy.
731
00:31:20,120 --> 00:31:21,920
Oh, my God.
732
00:31:21,920 --> 00:31:24,080
Cath's working like a maniac
to get this fish done.
733
00:31:25,080 --> 00:31:27,360
Come on, Cath. You've got this.
I don't know.
734
00:31:27,360 --> 00:31:28,840
Come on, it's fine.
735
00:31:28,840 --> 00:31:30,680
Rhi, I'm not a fish girl.
736
00:31:30,680 --> 00:31:32,480
Seriously, just keep moving.
737
00:31:34,000 --> 00:31:35,880
It's not something that's
comfortable for Cath,
738
00:31:35,880 --> 00:31:38,120
so I'm going, "Oh, my God,
I'm so proud of her."
739
00:31:38,120 --> 00:31:39,640
But stop. Don't think, keep going!
740
00:31:41,040 --> 00:31:42,520
Come on.
Oh, my God.
741
00:31:42,520 --> 00:31:44,520
Just do what you're doing.
You're doing a good job.
742
00:31:44,520 --> 00:31:45,680
Stop stressin'.
743
00:31:45,680 --> 00:31:48,400
There's no doubt you do not wanna
let your teammate down.
744
00:31:48,400 --> 00:31:52,600
However, we are a team, so for me,
you've just gotta accept that
745
00:31:52,600 --> 00:31:54,720
and, you know,
we're trusting each other.
746
00:31:54,720 --> 00:31:56,040
Just keep movin'!
747
00:31:56,040 --> 00:31:57,640
I'm trying, love!
I know.
748
00:32:08,120 --> 00:32:09,440
Baby!
749
00:32:09,440 --> 00:32:11,880
Granita's set. (HOOTS)
750
00:32:14,080 --> 00:32:15,080
They're good.
751
00:32:15,080 --> 00:32:16,800
And the panna cotta's set too.
752
00:32:16,800 --> 00:32:19,200
So now we've gotta taste it
and see if it all works.
753
00:32:19,200 --> 00:32:22,880
So...strawberries underneath.
754
00:32:22,880 --> 00:32:26,000
The panna cotta on top.
And then a scoop of tomato granita.
755
00:32:26,000 --> 00:32:29,160
And top it with
the black-garlic glaze.
756
00:32:30,160 --> 00:32:31,760
It's only supposed to be a few drops.
757
00:32:31,760 --> 00:32:33,280
Yeah, less glaze.
Alright.
758
00:32:33,280 --> 00:32:35,280
Mmm. Yummy!
759
00:32:36,920 --> 00:32:40,160
This is a bit...quite different
to what I normally do.
760
00:32:40,160 --> 00:32:43,000
Yeah, it's a weird one,
but it tastes beautiful.
761
00:32:43,000 --> 00:32:45,120
Fingers crossed.
Hope the judges love it.
762
00:32:46,320 --> 00:32:49,760
(DINERS CHATTER)
763
00:32:49,760 --> 00:32:52,560
Service, please, guys.
Oh, you really wanna get crackin'.
764
00:32:52,560 --> 00:32:54,920
Look at that.
Yep, that's good.
765
00:32:54,920 --> 00:32:56,720
Leave it.
Nah, is it raw?
766
00:32:57,760 --> 00:32:59,440
Let's just cut one.
We've gotta test.
767
00:32:59,440 --> 00:33:01,040
Check it. You've timed it?
768
00:33:02,800 --> 00:33:04,520
Yeah, it's beautiful.
769
00:33:04,520 --> 00:33:06,200
We've got this. Let's go.
770
00:33:06,200 --> 00:33:08,240
Service has started
and I'm like, "Oh, my God.
771
00:33:08,240 --> 00:33:09,720
"I've gotta plate up out there."
772
00:33:09,720 --> 00:33:11,480
I'm just gonna start
plating these, OK?
773
00:33:11,480 --> 00:33:12,480
Yep, yep.
774
00:33:12,480 --> 00:33:14,680
OK, behind, behind, Cath.
Behind, behind.
775
00:33:16,480 --> 00:33:18,080
Hello!
Hello.
776
00:33:19,760 --> 00:33:21,240
Oh, man. OK.
Alright.
777
00:33:22,480 --> 00:33:23,720
Let's do this.
778
00:33:23,720 --> 00:33:26,880
I've already coated the vegetables
in the kaffir lime oil.
779
00:33:26,880 --> 00:33:30,320
So we do the oiled vegetables,
the beautiful fish,
780
00:33:30,320 --> 00:33:32,000
a bit of the oil on top.
781
00:33:32,000 --> 00:33:35,240
The diners will put
their curry broth on.
782
00:33:35,240 --> 00:33:37,400
Ooh! OK.
783
00:33:37,400 --> 00:33:39,600
There's our dish -
and it looks beautiful.
784
00:33:39,600 --> 00:33:41,000
I've completely surprised myself.
785
00:33:41,000 --> 00:33:42,920
Service, please.
786
00:33:42,920 --> 00:33:45,240
I'm not known for
my refined plating.
787
00:33:45,240 --> 00:33:46,560
(LAUGHS)
788
00:33:47,560 --> 00:33:48,920
(CHUCKLES)
789
00:33:52,440 --> 00:33:53,840
Wow!
Hey-hey!
790
00:33:55,600 --> 00:33:56,600
Thank you.
791
00:33:56,600 --> 00:34:00,440
Flathead and seasonal vegetables
in kaffir lime oil
792
00:34:00,440 --> 00:34:02,080
with a curry broth.
793
00:34:22,360 --> 00:34:23,960
OK.
794
00:34:23,960 --> 00:34:27,200
I think they've really shown
restraint
795
00:34:27,200 --> 00:34:30,760
in order to let the kaffir lime
sing more.
796
00:34:30,760 --> 00:34:32,920
My flathead was cooked beautifully
797
00:34:32,920 --> 00:34:34,920
and it looked really lovely
when it came out -
798
00:34:34,920 --> 00:34:37,720
beautiful lick of that
kaffir lime oil over the top,
799
00:34:37,720 --> 00:34:42,000
sitting, like, nice and proud
on top of the sauteed vegetables.
800
00:34:42,000 --> 00:34:43,600
I thought the broth
was really tasty.
801
00:34:43,600 --> 00:34:45,760
As I said, really showed restraint,
802
00:34:45,760 --> 00:34:48,040
because they had a good thing going
with that fish stock
803
00:34:48,040 --> 00:34:51,080
and it just let that kaffir lime
kinda sing.
804
00:34:51,080 --> 00:34:52,560
There's a lot to like about this,
805
00:34:52,560 --> 00:34:54,960
and I think the first thing
I'm gonna say is the flavours.
806
00:34:54,960 --> 00:34:57,840
Like, you get this
sort of waft of curry.
807
00:34:57,840 --> 00:35:01,400
And then at the end, there is
a tinge of lime leaf on there.
808
00:35:01,400 --> 00:35:04,960
But what you're getting is
the beautiful, intense umami broth
809
00:35:04,960 --> 00:35:08,240
that's just ever-so-slightly
highlighted by that lime leaf.
810
00:35:09,640 --> 00:35:11,440
Going awesome, love.
811
00:35:11,440 --> 00:35:13,400
Last ones.
812
00:35:13,400 --> 00:35:14,960
How good is that.
813
00:35:14,960 --> 00:35:16,440
That's it.
OK, this is it.
814
00:35:16,440 --> 00:35:17,920
This is it.
This is it.
815
00:35:19,840 --> 00:35:21,080
Service, please.
816
00:35:23,480 --> 00:35:25,880
Ahh! We're done! We're done!
817
00:35:25,880 --> 00:35:27,040
Whoo!
818
00:35:27,040 --> 00:35:29,680
(LAUGHS) Oh, well done,
sweetie, hey?
819
00:35:29,680 --> 00:35:30,920
Whoo!
Whoo!
820
00:35:33,080 --> 00:35:35,320
Oh, it was really hard for me.
It's not something...
821
00:35:35,320 --> 00:35:36,840
Rhi's, um...
822
00:35:36,840 --> 00:35:39,240
Rhi's good at curries,
good at all that.
823
00:35:39,240 --> 00:35:41,560
But I've never...
I'm not a fish person.
824
00:35:41,560 --> 00:35:43,920
So I just, um... I'm really worried.
825
00:35:43,920 --> 00:35:45,400
I don't wanna let Rhi down.
826
00:35:45,400 --> 00:35:48,080
And, yeah, I'm not real happy
with the fish.
827
00:35:48,080 --> 00:35:50,080
Can I disagree? (LAUGHS)
828
00:35:50,080 --> 00:35:52,000
I completely disagree.
Yeah, it was really hard.
829
00:35:52,000 --> 00:35:54,880
It was really hard.
I'm so sorry, Rhi.
830
00:35:54,880 --> 00:35:57,000
No, no! You did really well.
Don't be silly.
831
00:35:57,000 --> 00:35:58,480
Don't be silly.
832
00:36:01,520 --> 00:36:02,520
DECLAN: Alright.
833
00:36:02,520 --> 00:36:05,840
Look, it's not ideal having
to plate up a dessert
834
00:36:05,840 --> 00:36:07,880
with tomato incorporated into it,
835
00:36:07,880 --> 00:36:09,560
but I'm surprised.
836
00:36:09,560 --> 00:36:12,600
I think all the elements
work well together.
837
00:36:12,600 --> 00:36:15,840
The black-garlic glaze
is really punchy
838
00:36:15,840 --> 00:36:18,920
and the nice, fresh sort of
acidic hit of the granita
839
00:36:18,920 --> 00:36:22,400
is working well with the sweet
bitterness from the panna cotta.
840
00:36:22,400 --> 00:36:24,040
(WHISTLES) Not bad!
841
00:36:24,040 --> 00:36:26,840
Alright. Should I start
demoulding these?
842
00:36:26,840 --> 00:36:28,320
Are you nervous about that?
I'm nervous.
843
00:36:28,320 --> 00:36:29,800
About that?
Yeah.
844
00:36:29,800 --> 00:36:32,040
(TENSE MUSIC)
845
00:36:35,280 --> 00:36:36,880
(BREATHES DEEPLY)
846
00:36:36,880 --> 00:36:40,520
But the panna cotta's not giving
and they're not coming out.
847
00:36:43,200 --> 00:36:45,840
If my panna cottas fall apart
when I demould them,
848
00:36:45,840 --> 00:36:48,600
I think, you know, you can
throw this one out the window.
849
00:36:52,120 --> 00:36:53,160
Nuh.
850
00:36:59,360 --> 00:37:01,000
I know what it is.
851
00:37:02,920 --> 00:37:04,960
I didn't spray that tray.
852
00:37:06,440 --> 00:37:08,120
Ah!
853
00:37:17,320 --> 00:37:20,280
Stream full episodes of
MasterChef Australia
854
00:37:20,280 --> 00:37:22,440
now on 10 play.
855
00:37:29,680 --> 00:37:31,640
I know what it is.
856
00:37:31,640 --> 00:37:33,120
I didn't spray that tray.
857
00:37:33,120 --> 00:37:35,040
(GROANS)
858
00:37:35,040 --> 00:37:37,640
There's a lot riding on
these panna cottas today.
859
00:37:37,640 --> 00:37:40,960
If they fail, not only will we
860
00:37:40,960 --> 00:37:43,560
not go through to
the immunity cook tomorrow,
861
00:37:43,560 --> 00:37:47,680
diners out there will have
disaster on the plate.
862
00:37:47,680 --> 00:37:48,800
Brent?
863
00:37:48,800 --> 00:37:51,000
I didn't grease up that tray
864
00:37:51,000 --> 00:37:52,800
and they're all sticking to it.
865
00:37:52,800 --> 00:37:54,560
Um...
BRENT: I'm nervous.
866
00:37:54,560 --> 00:37:56,160
It's like a duck at the moment.
867
00:37:56,160 --> 00:37:59,120
Nice and smooth on the outside,
868
00:37:59,120 --> 00:38:00,640
but underneath...
869
00:38:00,640 --> 00:38:03,520
Like that, mate.
That's my brain right now.
870
00:38:03,520 --> 00:38:06,920
I've got two trays in there
that I did spray,
871
00:38:06,920 --> 00:38:09,400
so fingers crossed
that these next ones work.
872
00:38:15,240 --> 00:38:16,760
Yes, friend!
873
00:38:16,760 --> 00:38:19,440
And they're falling out perfectly.
874
00:38:19,440 --> 00:38:20,600
Whoo-hoo-hoo!
875
00:38:20,600 --> 00:38:21,920
Happy days!
876
00:38:21,920 --> 00:38:24,320
So nervous. So nervous.
877
00:38:24,320 --> 00:38:25,920
Now I'm shaking so much
878
00:38:25,920 --> 00:38:28,280
you can really see
that wobble on the panna cotta.
879
00:38:29,680 --> 00:38:31,640
So anxious getting these out.
880
00:38:31,640 --> 00:38:34,400
Um...it all comes down to this now.
881
00:38:36,520 --> 00:38:39,760
I'm trying so hard
not to screw this up
882
00:38:39,760 --> 00:38:43,400
because I know I've only got about
three or four backup panna cottas.
883
00:38:43,400 --> 00:38:44,880
How you going, bro?
884
00:38:44,880 --> 00:38:46,320
Yeah.
885
00:38:46,320 --> 00:38:48,160
Didn't think I had it in me.
886
00:38:49,800 --> 00:38:52,000
Day one, coming into this kitchen...
887
00:38:54,640 --> 00:38:56,680
..I wouldn't say I was too creative.
888
00:38:58,360 --> 00:39:00,200
MELISSA: What style of curry
would you call this?
889
00:39:00,200 --> 00:39:02,120
A...Northern Beaches curry.
890
00:39:02,120 --> 00:39:04,000
ANDY: There you go!
(LAUGHS) Perfect!
891
00:39:04,000 --> 00:39:06,600
Straight outta Freshwater.
Perfect. Perfect!
892
00:39:06,600 --> 00:39:08,600
Oh, look at that colour
on the bottom.
893
00:39:08,600 --> 00:39:10,080
Yeah, it's beautiful, hey?
894
00:39:10,080 --> 00:39:13,440
And now I'm able to incorporate
tomato into a dessert.
895
00:39:13,440 --> 00:39:16,440
So I'm pretty proud of
how far I've come.
896
00:39:16,440 --> 00:39:18,640
(WHISTLES) Not bad, I tell you what!
897
00:39:18,640 --> 00:39:21,840
What?
You know, rewind an hour or so.
898
00:39:21,840 --> 00:39:24,960
We were in the farm with tomatoes,
doing a dessert.
899
00:39:24,960 --> 00:39:26,320
Whoo-hoo-hoo!
900
00:39:26,320 --> 00:39:27,840
Alright, let's go.
901
00:39:29,560 --> 00:39:31,880
You wanna start plating 'em up?
Yeah.
902
00:39:31,880 --> 00:39:33,000
It's service now.
903
00:39:33,000 --> 00:39:35,480
We've got our elements ready to go,
904
00:39:35,480 --> 00:39:38,680
but we're petrified because
we've gotta make it look beautiful.
905
00:39:38,680 --> 00:39:41,440
Alright, ready? Alright.
You good?
906
00:39:43,440 --> 00:39:46,240
I'm gonna run along with the fresh
strawberries on the bottom.
907
00:39:46,240 --> 00:39:49,680
Declan, he's gonna do
the panna cottas.
908
00:39:49,680 --> 00:39:51,440
So nervous!
909
00:39:53,080 --> 00:39:55,520
And then the granita goes
next to the panna cotta.
910
00:39:55,520 --> 00:39:58,680
A few dots of the balsamic glaze
911
00:39:58,680 --> 00:40:00,680
for a little garnish on top.
912
00:40:01,680 --> 00:40:02,680
OK.
913
00:40:02,680 --> 00:40:04,680
These delicate hands.
914
00:40:04,680 --> 00:40:06,760
These delicate welder hands.
915
00:40:06,760 --> 00:40:10,600
Only two teams get into
immunity tomorrow.
916
00:40:10,600 --> 00:40:12,560
Like, we're here to win.
917
00:40:12,560 --> 00:40:14,360
We're here to smash it
out of the park.
918
00:40:14,360 --> 00:40:16,480
Service, thank you.
919
00:40:18,120 --> 00:40:20,720
(DINERS CHATTER)
920
00:40:20,720 --> 00:40:22,720
(SUSPENSEFUL MUSIC)
921
00:40:32,280 --> 00:40:33,760
JOCK: Thank you.
922
00:40:34,920 --> 00:40:37,440
Righto. Dessert from the lads.
923
00:40:37,440 --> 00:40:39,360
Tomato honey panna cotta
924
00:40:39,360 --> 00:40:41,920
with a strawberry-and-tomato granita
925
00:40:41,920 --> 00:40:44,000
and black-garlic glaze.
926
00:40:47,080 --> 00:40:48,240
Mmm!
927
00:41:10,840 --> 00:41:13,160
It's unusual, but ballsy.
928
00:41:13,160 --> 00:41:14,160
Huge!
929
00:41:14,160 --> 00:41:16,680
I really liked the flavours
that were going on here.
930
00:41:17,960 --> 00:41:19,440
It was really interesting.
931
00:41:19,440 --> 00:41:21,840
The tomato honey is
super caramelised.
932
00:41:21,840 --> 00:41:26,600
It's like a brown sugar/balsamic
panna cotta in a great way.
933
00:41:26,600 --> 00:41:28,320
Yeah.
934
00:41:28,320 --> 00:41:31,520
It is a very, very clever dish.
935
00:41:32,640 --> 00:41:35,200
And you get that sort of
balsamic-y kind of flavour
936
00:41:35,200 --> 00:41:37,080
that the tomato honey has.
937
00:41:37,080 --> 00:41:40,920
And then you get this light flavour
of tomato from the granita
938
00:41:40,920 --> 00:41:43,320
that then turns into strawberry.
939
00:41:43,320 --> 00:41:44,800
I think they've hit the brief.
940
00:41:44,800 --> 00:41:48,400
I think it's a really, interesting,
unique dessert.
941
00:41:48,400 --> 00:41:50,640
And for those two boys as well!
(LAUGHS)
942
00:41:52,240 --> 00:41:54,560
Thank you. Good stuff, brother.
BRENT: Alright. Good work.
943
00:41:54,560 --> 00:41:56,040
Good work.
944
00:41:56,040 --> 00:41:58,800
Well, I think there's one winner
out of those three courses
945
00:41:58,800 --> 00:42:00,280
and that's the entree.
946
00:42:00,280 --> 00:42:01,880
Yeah.
Dish of the day.
947
00:42:01,880 --> 00:42:04,160
(BOTH SPEAK INDISTINCTLY)
948
00:42:04,160 --> 00:42:06,360
And then it comes down to
the other two dishes.
949
00:42:07,880 --> 00:42:09,760
Question is
which dish do we prefer?
950
00:42:12,520 --> 00:42:14,400
It's a very, very,
very good question.
951
00:42:14,400 --> 00:42:16,400
We're gonna have to have
a think about this one.
952
00:42:16,400 --> 00:42:17,400
Massively.
953
00:42:29,520 --> 00:42:33,240
Alright.
Limes, tomatoes and basil! Oh, my!
954
00:42:33,240 --> 00:42:36,000
(CRICKETS CHIRP)
955
00:42:36,000 --> 00:42:37,960
(ALL CHUCKLE)
956
00:42:43,120 --> 00:42:45,200
Moving on.
(ALL CHUCKLE)
957
00:42:45,200 --> 00:42:47,400
It's rare that you get
the chance to work with
958
00:42:47,400 --> 00:42:51,480
ingredients that are so fantastically
fresh and home-grown.
959
00:42:53,440 --> 00:42:57,240
We wanted to have the full
farm-to-table experience today,
960
00:42:57,240 --> 00:43:00,720
the kind that very few chefs
are fortunate enough
961
00:43:00,720 --> 00:43:02,360
to be able to deliver.
962
00:43:02,360 --> 00:43:07,400
Blayne, the quality of what
you're producing here is top-notch.
963
00:43:07,400 --> 00:43:10,240
Thank you for opening your farm
and your restaurant to us.
964
00:43:11,400 --> 00:43:14,520
Blayne Bertoncello, everybody!
(CONTESTANTS CHEER)
965
00:43:17,840 --> 00:43:20,640
Blayne, what did you think of
these guys' work ethic today?
966
00:43:20,640 --> 00:43:23,480
I think you did a really good job.
Like, a really, really good job.
967
00:43:23,480 --> 00:43:25,800
You went after it
exactly how you're meant to.
968
00:43:25,800 --> 00:43:28,040
So respecting the vegetables
969
00:43:28,040 --> 00:43:30,000
and trying to make that
come to the front.
970
00:43:30,000 --> 00:43:33,200
Yeah, I couldn't fault it, to be
honest. You did really, really well.
971
00:43:33,200 --> 00:43:37,080
Wow. Give yourselves
a round of applause, then. Go on.
972
00:43:37,080 --> 00:43:38,440
Yay! Well done!
973
00:43:41,520 --> 00:43:42,680
Righto, gang.
974
00:43:42,680 --> 00:43:45,560
Let's see who's cooking in
tomorrow's Immunity Challenge,
975
00:43:45,560 --> 00:43:46,560
shall we?
976
00:43:48,440 --> 00:43:52,360
One team, they locked in
their spot right away
977
00:43:52,360 --> 00:43:55,920
with an absolute belter of a dish.
978
00:43:55,920 --> 00:43:59,080
It was refined,
it was perfectly balanced.
979
00:44:00,080 --> 00:44:04,080
And the feature ingredient, it
hummed throughout the entire dish.
980
00:44:05,080 --> 00:44:07,760
In fact, we think
it'd probably fit right in
981
00:44:07,760 --> 00:44:09,400
on this menu at O.MY.
982
00:44:10,800 --> 00:44:13,680
And that dish was...
983
00:44:15,480 --> 00:44:16,640
..the entree.
984
00:44:16,640 --> 00:44:18,200
Yes!
Yay!
985
00:44:18,200 --> 00:44:20,160
CATH: Well done, guys.
986
00:44:20,160 --> 00:44:21,280
(MALISSA LAUGHS)
987
00:44:21,280 --> 00:44:23,240
(UPLIFTING MUSIC)
988
00:44:26,440 --> 00:44:29,200
Congratulations, Malissa and Theo.
989
00:44:29,200 --> 00:44:32,480
You are both into tomorrow's cook.
Well done.
990
00:44:32,480 --> 00:44:34,680
Thank you. Thanks.
Oh, thank you!
991
00:44:36,560 --> 00:44:38,320
That means we're down to two.
992
00:44:39,320 --> 00:44:43,160
Cath and Rhiannon,
your broth was delicious.
993
00:44:43,160 --> 00:44:45,600
The combo of eggplant and zucchini
994
00:44:45,600 --> 00:44:47,080
and lime leaf
995
00:44:47,080 --> 00:44:49,200
really celebrated the farm
996
00:44:49,200 --> 00:44:51,760
and your cook of the fish
was perfect.
997
00:44:51,760 --> 00:44:52,960
Aww!
998
00:44:54,440 --> 00:44:55,960
Declan and Brent,
999
00:44:55,960 --> 00:45:00,560
there's no doubt you guys had
THE hardest task of the day
1000
00:45:00,560 --> 00:45:03,000
having to feature tomato
in a dessert.
1001
00:45:03,000 --> 00:45:05,640
(CONTESTANTS LAUGH)
1002
00:45:05,640 --> 00:45:07,120
Come on! (LAUGHS)
1003
00:45:07,120 --> 00:45:10,280
Just...you picked the wrong one.
(LAUGHS)
1004
00:45:12,160 --> 00:45:15,240
But when we tasted
the dish as a whole,
1005
00:45:15,240 --> 00:45:18,240
the garlic glaze,
the strawberry granita
1006
00:45:18,240 --> 00:45:20,960
magically worked really well today.
1007
00:45:21,960 --> 00:45:23,760
We still can't work out
how you did it.
1008
00:45:26,320 --> 00:45:27,360
We loved it.
1009
00:45:28,640 --> 00:45:32,000
Which is why you're going into
tomorrow's Immunity Challenge.
1010
00:45:32,000 --> 00:45:33,040
Well done, boys.
1011
00:45:39,480 --> 00:45:41,160
The judges don't know how we did it.
1012
00:45:41,160 --> 00:45:43,920
I don't know how we did it,
but we managed to do it
1013
00:45:43,920 --> 00:45:46,640
and we're going into tomorrow's
immunity cook.
1014
00:45:46,640 --> 00:45:48,280
(ALL CHUCKLE)
1015
00:45:49,520 --> 00:45:52,040
Malissa, Theo, Declan and Brent,
1016
00:45:52,040 --> 00:45:53,040
congratulations!
1017
00:45:53,040 --> 00:45:56,920
You've all won a spot in
tomorrow's Immunity Challenge.
1018
00:45:56,920 --> 00:45:58,680
Awesome! Whoo-hoo!
1019
00:45:58,680 --> 00:46:01,000
Now, remember,
winning immunity tomorrow,
1020
00:46:01,000 --> 00:46:03,680
it guarantees you a spot
in the top 5.
1021
00:46:05,000 --> 00:46:06,000
Wow!
Yes!
1022
00:46:06,000 --> 00:46:08,320
So if you wanna check that off
the MasterChef bucket list,
1023
00:46:08,320 --> 00:46:12,160
you better come in all guns blazing.
1024
00:46:12,160 --> 00:46:13,400
Head on out, everyone.
1025
00:46:13,400 --> 00:46:15,600
We'll see you back in the MasterChef
kitchen tomorrow. Well done.
1026
00:46:15,600 --> 00:46:17,320
Well done. Thank you!
1027
00:46:17,320 --> 00:46:19,120
Well done, all of you.
Really good cooking today.
1028
00:46:19,120 --> 00:46:20,200
Really good.
1029
00:46:20,200 --> 00:46:22,320
(CONTESTANTS CHATTER HAPPILY)
1030
00:46:22,320 --> 00:46:23,800
DECLAN: That was crazy.
1031
00:46:25,600 --> 00:46:28,240
NARRATOR: Tomorrow night
on MasterChef Australia...
1032
00:46:28,240 --> 00:46:31,120
Bring us a dish with a sound
that makes us salivate
1033
00:46:31,120 --> 00:46:32,760
for one of these
1034
00:46:32,760 --> 00:46:35,200
for the very last time this season.
1035
00:46:35,200 --> 00:46:38,720
..it's time to dial up
the deliciousness.
1036
00:46:38,720 --> 00:46:41,080
(TAPS RESOUND THROUGH SPEAKER)
1037
00:46:41,080 --> 00:46:42,080
(DEEP VOICE) Hello.
1038
00:46:43,120 --> 00:46:45,720
..because only
the most cracking,
1039
00:46:45,720 --> 00:46:48,280
lip-smacking,
1040
00:46:48,280 --> 00:46:50,280
mouth-watering dish
1041
00:46:50,280 --> 00:46:53,520
wins a spot
in the top 5.
1042
00:46:55,520 --> 00:46:57,120
You ready?
(CHUCKLES) Yeah.
1043
00:47:03,360 --> 00:47:05,680
Captions by Red Bee Media
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