All language subtitles for masterchef.australia.s16e02.720p.hdtv.x264-orenji[EZTVx.to]

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..a new chapter began,

with three new judges...

Poh Ling Yeow!
(CHEERING, APPLAUSE)

Sofia Levin!

(CHEERING, APPLAUSE)

Multi-Michelin Star winner,

Jean-Christophe Novelli!

(CHEERING, APPLAUSE)

(LAUGHS)

..and 22 brand-new home cooks.

Honestly, this is a dream
that I've had since series one.

Plus one massive megastar...

Jamie Oliver!
(WILD CHEERING, APPLAUSE)

And he's joining
our judging line-up.

Yes!

The newest members
of the MasterChef family

got straight down to business...

Take this down, huh?
Yeah, go on, girl.

Oh, no, it's on my apron!
Just don't wear it.

..serving up stunning dishes...

That food is a celebration.

I think it's amazing.

Utterly delicious.

WOMAN: Raspberry custard tart.

ANDY: Hello!

SOFIA: Wow.

That is off the charts.

Delicious.

ANNOUNCER: ..with Nat winning
the only immunity pin of the season.

Tonight, Jamie is side by side
with our home cooks...

MAN: I can't believe that this
is happening on day two.

It's unreal.

..in a service challenge
full of surprises.

Let's go!
(ALL APPLAUD)

Whoo!

Come on, you lot!

That is intimidating.

Nobody sit down.
Those seats are not for you.

(ALL LAUGH)

You look beautiful.
WOMAN: Wow.

Ooh, I love Poh's shoes.

Disco vibes.
WOMAN: The sneakers are dope.

Actually, Jamie's are my favourite.

ALL: Oh!
(CHEERING, APPLAUSE)

Listen, when these socks are on,
we're not mucking about.

(ALL LAUGH)
Upping the game. (LAUGHS)

Well, as you can see,
Jamie has his business socks on,

so let's get down to business.

Tables are set and dressed.

Kitchens are sparkling.

And the one and only Jamie Oliver
is in his chef whites.

Welcome to your very first
service challenge!

(CHEERING, APPLAUSE)

MAN: I can't believe we've got
a service challenge on day two.

After yesterday, meeting Jamie,

and now today we're going to be
cooking with him.

He's going to be mentoring us
and running the pass.

So it's...it's going to be awesome.

Let's get you straight into teams.

(ALL MURMUR)

Everybody, take an apron
from this bag

and then stand with your team-mates.

Only rule is don't look.

WOMAN: Oh, no.
Purple.

So we got purple and burgundy.

Let's go purple...

Team Purple, baby.

Let's go purple on this side.
(MEN CHEER)

We got Juan.
That man knows flavours.

Nat won the immunity challenge
on day one.

I'm super excited.

We got so many amazing cooks here.

Yeah!

But I know we got some strong
players on the other side.

Today is going to be a battle.

How good.
(LAUGHS)

I'm feeling good!

So, Jamie.

It's your kitchen today.
Yep.

How do you like to run
your kitchens?

Normally very organised.

Sharp. I'm not a yeller.

So we're going to work as a team,
not individuals.

No hoggers. No heroes.

Team.

And it's actually a hard challenge.

Early doors.

So I'm excited.

I'm also nervous because, you know,
we've got guests coming in today...

..and I don't want
to look like a plonker.

(ALL LAUGH)
Do you know what I mean?

I don't even know
what a plonker even means,

but I also don't want to look like
a plonker in front of Jamie,

or in front of all these people
that are about to walk in.

I have certain standards,

and you don't get to see
this side of me very often.

I will be as generous as possible,

but this is business.

Right?
ALL: Yes, chef.

It's only day two of the competition,

and we are dialling up to 11
right now.

This service is gonna be huge.

Not only will you have
the Jamie Oliver run the pass,

but you'll be serving
some very special diners.

(ALL EXCLAIM)

Oh, my God. I can't.

40 MasterChef legends!

Here they come!

(ALL CHEER, APPLAUD WILDLY)

MAN: Doors fly open.

40 MasterChef legends
start rolling through.

Like Julie Goodwin. Mama MasterChef.
Wow.

WOMAN: There's so many of them!
Yeah!

Declan! Oh, my God!

Wow. How good is this?

Khanh's right in front of me
and I'm like, "Oh, my God."

I'm thinking to myself,
"Do I say hi?"

I'm, like, a little bit
starstruck.

He's my favie.
Is he?

This group are some of
the biggest names

to come out of this competition.

No pressure.

And they've all stood
in those very positions.

Declan, mate,
it's like you never left.

I know. It's amazing
being back here.

But I'm definitely happy
I'm on this side...

(ALL LAUGH)

..and not standing there
in the apron.

Julie, as the original
MasterChef winner,

how nice is it to see
a fresh crop of faces?

I'm so excited for you all.

Um, I forgive you whatever happens
today.

(ALL LAUGH)

But just to be clear, I won't.

(ALL LAUGH)

Sashi.
Yes.

You've won this before.

Any advice for these guys?

Cook with love.
That's the best thing.

Yeah.
(APPLAUSE)

Poh, how did you feel
about team challenges?

I hated them.

(LAUGHS)

And I was terrible at them.

I think because I work solo so much.

So my advice is
do as I say, not as I do...

..and that is just to communicate.

Right, down to the nitty gritty.

Each team will need to create
a three-course meal -

an entree, a main, and a dessert.

You and your team need to decide
who's going to do what course.

As for what's going on behind us...

..in typical MasterChef fashion...

..there's a little bit of a twist.

Sofia, Jean-Christophe, Andy, and I

have all each selected
an ingredient

that both teams must use
for every course.

And they're right under here.

I have chosen for the entree...

..mushrooms.

(CHEERING, APPLAUSE)
WOMAN: Yeah! Yum, yum, yum.

WOMAN: Good work.
Real good, real good.

For your mains, Poh and I have
selected one ingredient each.

And you'll need to use both of them
in your dishes.

So it's double trouble.

Yeah. Double trouble.

First up, I've chosen
fatty, versatile...

..cashew.

(ALL EXCLAIM, APPLAUD)

And to turn up the heat,
I brought in...

WOMAN: Chillies...

(CHEERING, APPLAUSE)

So, for everyone's
favourite course, dessert,

I was going to go for frog legs...
(LAUGHTER)

I've chosen...

..grapefruits.

(ALL EXCLAIM, APPLAUD)

It's not as popular as chilli...

They're unsure.

OK...

Right. You've got your ingredients.

You'll have 2.5 hours to cook
before service begins.

Once you finish your course,
though,

you'll head straight up
to the gantry.

Both teams will be serving 20
of the MasterChef family, plus us.

You'll have Jamie to guide you
in the kitchen,

but it'll come down to you.

The team with the best menu overall

will get the chance
to cook for a place

in the first immunity challenge.

MAN: Immunity would be
an amazing advantage now.

Nobody wants to be
the first eliminated person

of the competition.

Nobody.

Purple team.

Burgundy team.

Your time starts now!

(CHEERING, APPLAUSE)

Whoa!

So, Sav, are you nominating yourself
for captain?

SAV: Yes.
Yes, yes.

I am a big personality.

So I put my hand up to be captain.

I feel like I'm up for the job.

30 seconds... Listen to me, please.

30 seconds,
I'm going to give everyone...

Tell me what's on your mind.
Alright?

Look at Sav. Look at Sav.

I'm just writing ideas down.

We will condense this, alright?

I'm the sort of person where

my contingency plans
have contingency plans.

And I think that's going
to serve me well,

because the captain's job
is to have direction

and bring cohesion to these ideas.

Who's doing entrees?

Look, I'm happy to jump
on the entrees.

Um, scallops and mushroom
dashi stock,

and emulsify some butter into that
to make it silky.

I'm getting really good ideas
for our menu.

Jamie, how's it going?
Everyone, stop talking.

JAMIE: Scallops are very, very soft.
Very, very delicate.

So how you do texture with that
has to be quite respectful.

And remember,
this is a mushroom challenge.

So where are you going to use the
mushroom in a really convincing way?

I'm incredibly excited that Jamie's
mentoring us through this.

So I'm the sponge.

I'm here to just absorb
all that wisdom and experience.

You'd be such a fool
to not soak it up.

Main, please.

Cashew curry.
WOMAN: Sri Lankan...

Yeah, yeah. Yeah, yeah.
Indian type of curry.

So we make a really deep curry.
Yeah?

So how do you see it?

I was actually thinking that
we'd have the crispy fish

and then we'd have
the curry separately.

OK.

And for dessert...

I've had an idea for dessert.

And I think we do meringue,
grapefruit, and Aperol.

I think it's going to be
a really cohesive menu.

So, the ideas are coming along.
Yes.

We'll streamline them.
Yes.

Start to draw the plates.

Yes.

Let's go.
WOMAN: Mimi, team captain.

Everyone happy for me being captain?

ALL: Yes.
We're all sweet?

Teacher.

Before we begin, just make sure
we're all positive with one another.

I want everyone communicating.
WOMAN: Yeah.

If someone's up, we're all up.
If someone's down, we're all down.

The choice of team captain
was pretty unanimous.

What can I say?

That's such a huge responsibility.

But I'm here to challenge myself.
I'm here to push my boundaries.

I've always fantasised about working
professionally in the food industry.

I love being
a high school English teacher.

The kids bring me a lot of joy.

Every day, I remind them that
they should chase their passions.

And now I gotta chase my dreams.

I gotta chase my passion
for cooking.

Like, this is what I want to do.
I got to make it out there.

MasterChef is such
a great opportunity.

I'm going to go into it
and take what I already have

and go way further.

I'm here to make my mark.

I might be small,
but I'm always memorable.

(LAUGHS)

Can you please put your hand up
if you want to be on entree for me?

I can do that.

Main.
WOMAN: Yeah.

Being our first team challenge,

I really want to make sure
that everyone has a voice.

Can I please have your plan
for entree? Kick it off.

We've got a mushroom
and pork mince wonton,

and it's going to sit on top

of that beautiful coral mushroom
in a mushroom broth.

Alright. Main team, what have we got?

Lamb backstrap.
Cauliflower and cashew puree.

Spicy chimichurri sauce.

Alright. And then on dessert, please?

We're going to do
a grapefruit-infused date sponge.

And then we're going to do
a sick vanilla ice-cream.

Are we all happy with that?
Yeah, yeah, yeah.

Alright. Pantry run, please. Um...

(ONLOOKERS CHEER)

I'm making quick, snappy decisions
because I'm conscious of the time.

We need to get a move-on.

Let's go, guys. Let's go.

How are you going, Juan?
Good, good.

Time for a quick salsa?
Yeah, yeah!

OK. I'll get the chillies.

I'm gonna get the filling.
Who's gonna get the stock?

Perfect.

Day two. Ooh!

Their first-ever service challenge.

We have thrown them in the deep end.

Where are the eggs?

MAN: Do we just grab all of these
shiitakes, or what's the go?

But I think I have given them a gift
with mushrooms for the entree.

(LAUGHS)
Yeah.

Um, what are you looking for
with chillies?

I feel like you have to have
a restaurant mentality.

You can't be antisocial.
You know what I mean?

You have to show restraint.

And I want it to be
a thoughtful use of chilli.

But they also have to put
cashews in there.

I really do think
they're very versatile,

and they're quite a meaty nut.

And, Jean-Christophe.

The grapefruit for dessert.

I will have go for a little
caramelised grapefruit tart.

I'd eat that.
Yeah.

Grapefruit, so dynamic, so fresh.

It's something you can't overplay.

The hardest job is to reduce
the grapefruit slowly

to make sure it doesn't turn bitter.

It's quite sensitive.
Yes.

I reckon this is
where we're going to see

the personalities of people come out.

Who can lead, who can take advice,

and then who doesn't really know
how to do either of those things.

Is this all of them?

Saving grace is Jamie Oliver's doing
his thing, so watch that space.

How you doing, legends?
Living the dream?

Oh, yeah. Oh, yeah.

Anything good tasting?
I don't know what's going on, but...

There's dumplings down here.
That's all I know.

Ah...

The teams are so different
from one another.

Um...
Hat dude!

No, hat dude!

Hat dude... (LAUGHS)

MAN: Hey! Hurry up!

Where's the panic?
Where's the sweat? Come on.

MAN: I think personality-wise I'm
pretty casual, laid-back, and chill,

and hopefully that's going to be
an advantage for this cook.

I mean, a service challenge
on day two is absolutely crazy.

So I think the most important thing
is going to be staying calm.

You know, the entree is my idea for
the scallops with mushroom dashi.

You want more...more than this?

Oh, and...
(BOTH LAUGH)

Dashi is a base stock
in Japanese cooking.

It's like a rich, sort of earthy
umami broth.

And I think it's going
to complement the scallops.

And we're doing some beautiful fresh
snowflake mushrooms

and also a mushroom cream.

Um, so, yeah, I'm feeling
pretty good at this stage.

We've got plenty of time.

Oh, no. Where's my kombu?

Was there kombu around here?

WOMAN: There's a whole lot of dough,
a whole lot of wontons,

for a whole lot of important guests.

I reckon this needs more water.

Do you reckon?

MIMI: No, no, no, it's real hydrated.
Keep it going. Keep it going.

As captain, I feel like
the entree's under control.

And I am pretty confident leaving
Darrsh to lead the dessert team

through his grapefruit-soaked
sponge recipe.

Guys, can we... Come over this way.

But I have been thinking
about the mains,

and all of these elements,

and, you know, are they really
going to work well together?

I just want everyone
to know what their job is,

because I feel like right now
it's really confusing.

I have people, like, already started.

JAMIE: This is wild.
Wild, wild, wild.

So you're doing your chimichurri?

MAN: Yes.
This feels old school.

Yeah.

And then we've got
a cauliflower and...

Cashew cream.
..cashew cream.

That feels more kind of
nouvelle cuisine.

We need something that bridges
the gap between the two?

It has to be a convincing plate.

You've got a whole load
of chefs up there.

So before we get busy,
we need to build the plate

that we know is delicious.

I'll come back and see you in a bit.

MAN: We're behind on this.
We need to get it done.

Alright. Let's think about
what else goes on the plate.

I'm so nervous, but I know
that I have to do something here

to create something special.

Mate, it is chaos in there.
(LAUGHS)

Hey, what have you got me into?

I just want to know what's going on.
OK.

Burgundy team?
Sav's dominant.

Yep.
And she's driving.

Uh, yeah. And she's drawn things
out. She's got a list.

On the other side, I've got Mimi,
who hasn't used me.

Oh!
Really. I'm... I'm intervening.

They haven't used Jamie Oliver.
No, no, no.

I thought I was gonna have a chat
with them about what they're doing.

They're just doing it.

So, as a head chef...

Yeah.

..uh, I've lost control.

OK.

Well, actually, I never HAD control.

MIMI: Um, the main dish,

I've had some trouble just...

..putting together all the opinions
of so many voices.

So I'm very scared.

I feel like, being our first service
challenge on day two,

the pressure is starting
to get to me.

Jamie said that he's not really
confident in our main course dish.

You know, it needs to be
more cohesive.

Um... Alright.
How can we make that dish better?

Mimi is a little bit stressed.

How are we going? Did you taste?

The elements that we decided
to make for the main,

a lamb backstrap with a chimichurri
salsa and a cauliflower cream.

Oh, my God.

Mimi's questioning if she should
change an element.

What it's lacking, what it needs,
how it can improve.

We can do a breadcrumb.

Ah...

It's a lot of pressure.

She has to make the right decision.

I wouldn't have taken her spot
like she did to be the captain.

Something's burning.

Cashews! Who's on cashews?

Steph!

I'm so freaking scared!

You know what I like
is watching you so calm.

Yeah.
So composed.

I might be crying later.
(LAUGHS)

WOMAN: Are we having fun?
WOMAN: Yes!

How are you doing?

WOMAN: Ah, so, chef, I'm just making
the second course.

So the main, the curry.

I can see doing what you love doing.

I actually do cook a lot of curry
in bulk for family and friends.

There's a rule with my friends,

when you come to Sumeet's house,
you don't eat that day

because you know you're going to be
fed well.

You have some naan with it, make it
like a little wrap or something.

My superpower is spices.

I want to start a sauce company
and I want to call it Sauce Boss.

I have always wanted to apply
for MasterChef.

Now that I'm all in,
I'm going all the way.

Sauce Boss is the boss.

JAMIE: Talk me through your curry.

I'm making it essentially
a chilli and cashew curry sauce.

Just putting in some lemongrass
as well, and...

We use the green and the red
long chillies and some curry leaves.

I'm gonna just marinate that fish
very lightly

in some salt and turmeric.

Yeah.

What country are we in in your head?

We're sort of, like,
in that subcontinent.

So South India, Sri Lanka... Yeah.

Very exciting. Exciting flavours.

The judges would not have seen
Indian cooking like mine before.

Handful of cashew.

I'm really going to make
the cashew nuts and chillies sing

in this curry sauce.

Beautiful.

It's going to be super yummy.

This is what I do.

I feel like it's coming together.

NAT: Matt, do you want to
taste that broth?

Yeah. Just get the mushrooms
in first.

You need to start
charring the mushrooms.

I don't care what the broth
tastes like right now,

because I need the mushrooms in.

Just go do it fast, because
we're really running out of time.

It is so chaotic in the kitchen
right now,

and I feel like we're not using
Jamie as much as we could.

It's very intense.

People just ask me
a lot of questions.

I think because of the pin.

Everyone's asking me
a million questions.

And, uh, it's kind of terrifying
because I'm not a chef.

(LAUGHS)

I'm like, I don't know!

I found myself
running the entree course.

We're making pork wontons
in a mushroom broth.

Next, do you want to pick these,
wash them?

And then give that back to me,
and we'll chop them.

Awesome. Pick, wash. Back to you.
I can do that.

Does this taste fatty now?
Yeah.

I'm sure Mimi is busy
helping the mains,

but we need more structure,

so I'm freaking out at this stage.

You know what?
I'm with Poh, wherever she is.

This is actually so stressful.

Whoo!
Nat, how...

Do you want this hot hot?
Yeah. Hot.

ANDY: Purple team. Burgundy team.
It is chaos in here.

And those entrees need to be
leaving the pass in one hour.

(ONLOOKERS CHEER,
SHOUT ENCOURAGEMENT)

SAV: Guys, burgundy team,
listen up.

We got an hour for entree.

When it's entree plating time,
I need all of you at the front

helping these guys, alright?

Got it, chef.

JAMIE: Your filleting is very good.

Thank you.

Have you been doing this
a long time?

I've done quite a few fish. Yeah.

Have you got enough portions?

Oh, I think once I finish this,
I'll have plenty.

OK.

So what I do, darling,

long, convincing strokes,

always angled towards the bone

so you're not wasting
that beautiful meat.

Very good, though.
You're doing a good job.

POH: It's so crazy.

Like, they're standing there
next to Jamie

getting advice on
how to fill a fish.

Like, that's MasterChef.

(LAUGHS)

Gill, are you doing one wonton
per person?

We're doing three.
OK.

Yeah.
It's a few.

Oh, one scallop per person, fine.

Is it enough for an entree?

Yeah. Less is more, right?
HARRY: Yeah.

Alright.

I want to keep things moving
in the right direction.

I feel like I'm working at a pretty
good pace, and especially for me.

So I think we're going pretty good
for time right now.

I've got the stock
for the mushroom dashi.

I've added in dried mushrooms
and fresh mushrooms.

Just trying to pack it
full of mushrooms.

And then Snez is doing
the snowflake mushroom element

and she's got the mushroom puree
going on.

We want it to be sort of
rich and creamy.

Yeah, yeah.
Good flavour. Yeah.

Happy with that?
Yeah, man.

And then Jonny's prepping scallops.

We want to serve them in the shells.

So I feel like we're on track.

You talk to me about
what you've got left to do.

Yeah. So I'm just about to keep
reducing the stock

and then emulsifying some butter.

Snez is working on
the mushroom puree.

That's just sort of help
the mushroom stick to the scallop.

OK.

My question is,
one scallop for entree?

That is stinge city...

..in my opinion.

OK.
Yeah.

Stinge city.

Because if I got that at a...
at a restaurant...

Yeah.
..for an entree...

We're not doing
a ten-course tasting menu.

Yeah.
We're three courses.

I think three per portion needs to be
a thing. Right. Alright.

But that means we also need 60...

That means we need more
of everything.

90. Yeah.

OK?

So there's a lot going through
our minds.

We're gonna have to really get
moving on 'em.

It's stressful now.
How are we going to cook these?

Do we have enough time?

I thought that I've been
moving quickly,

but I've really got to move now.

Uh, we need to up the quantity.

He said three.
Yep.

So I've got one.

6, 9, 12, 15, 16, 17,
18, 19, 20, 21.

Well, they wouldn't say three
if they want it...

..didn't want us to take
the feedback on board.

There's, uh, less than an hour
to go

before service starts
with the entree.

And we've got feedback from Andy
that, uh,

one scallop is not enough per person.

It's a little bit on the stingy side.

OK. Yeah. So we do need to start
going on these.

Wait, wait, wait. Let me...

Make sure we got 75 de-shelled
in a bowl.

Alright.

I really need to pick up the pace...

Oop, sorry.

..because we've got to triple
everything.

Like getting Jonny de-shelling
75 scallops. (LAUGHS)

And I'm checking quantities
for Snez's mushroom puree

and snowflake mushroom.

What are you trying?
Are you doing something brothy?

I'm doing a, um, mushroom dashi.

Oh, you're...you're on dashi duty.

And the mushroom dashi,

um, it's gonna just add
those sort of Japanese flavours.

So balance is really important.

Yeah. This is by far the most hectic
thing I've ever had to do.

Just going to keep pushing.

That'll probably do us, I reckon.

The mains is looking great,

so hopefully Team Burgundy
can still pull this off.

Hello. How are you doing,
team leader? Tell us.

I'm screaming, crying, vomiting,
but all internally.

Just like everything's clenched.

(LAUGHS)

God, I love you.

How are we looking, Darrsh?
Good, man.

Alright, this is about to...
This is about to go in.

Yeah.

I'm leading the charge on desserts.

and I've got Khristian and Sue
helping me out.

For the main, it's not going
very well right now,

so there's a massive pressure on me
to deliver the desserts,

because I cannot let my team down.

We'll be good.

I own you, boy, I own you.

I'm very competitive.

All day. Shake and bake.
I'mma cook you.

I'd say that's my biggest trick
up my sleeve

is my competitive streak.

I think when the cards are down

and you need to kick
into another gear...

..I'm the one you want
on your team.

Strong.

I definitely like getting
in the zone. Basketball.

But my happy place
is definitely desserts.

What I enjoy about desserts is
it is very methodical.

It's doing the right stuff
at the right time.

Ratios and all that kind of stuff.

It's very to the gram.

I'm definitely a perfectionist.

So today, I'm going to put up
an amazing dish.

JAMIE: What's happening on dessert,
guys?

Uh, we're doing a date sponge.

It's going to be infused with
the five-spice grapefruit syrup.

Lovely. So you're doing
a date sponge?
Yeah.

And you're macerating these
in grapefruit?

Brilliant.

So are you doing a big sponge
or individual?

Big one. And we're going to
cut it up into portions.

Very, very good.

So you have a syrup
that goes over the top?

The syrup is going to be
the grapefruit.

So it's kind of
a sticky toffee pudding...

Yes.

MAN: And ice-cream is my jam today.

You're doing an ice-cream?
Correct.

Have you made ice-cream before?
Yes.

Well, this is all very exciting.

Thanks, Jamie.

Jamie seems super on-board with our
grapefruit-soaked sticky date cake,

and I'm absolutely pumped.

I'm so happy that Jamie has given
my dessert the green light.

MIMI: How's it going?
Yeah, we're good, we're good.

Very good.

I'm really hungry.
You are?

Can I just ask,
why is this not working?

Why is it not fluffing?

I just don't do desserts.

We need Sav. Sav?

I'm freaking out.

Give it about two minutes
and you'll be there.

More whisking? OK.

It's perfect.
Thank you.

So, I am on dessert.

It's quite nerve-racking because

no-one on Team Burgundy
are confident in desserts.

David, do you want to check
our meringue?

And yesterday was pretty clear

that Darrsh is a bit of
a king of desserts.

MAN: You can do it.

So, that's his jam.

All we can do is try and...

We know flavours, so we're going
to just go for it.

WOMAN: I can't believe
we're doing this.

I couldn't have done this
without you, honestly.

We're winging this together.

We're doing an Aperol
and grapefruit meringue.

This is a really daring dessert.

We're making meringue nests
with a cucumber fruit salsa

that has lemon balm and mint
and all these bits in it.

That sounds a bit rogue and random,
but I think it will work.

Darrsh, watch out.
Who knows what's going to happen

with our random grapefruit,
Aperol dessert?

Right, guys.
45 minutes till service, guys.

(ONLOOKERS CHEER, APPLAUD)

Stay behind, guys.
Remember, stay behind.

Behind. Behind. Behind.

So stressful.

SAV: Team Burgundy!

Do you need any help?
MAN: All good.

Look, there's some organised chaos
going on in the kitchen.

Do you have this on a low heat?

Yeah.
Whack it up.

We'll start with the burgundy team,
I think well led by Sav.

Well, it's like me very much.

The fact that she's very composed,
very calm.

How... What do you want me to do?

And then the purple team.

To be honest, I'm not actually 100%
across what this main dish is.

I think it's changed about
six or seven times.

Me neither.
No idea.

Yeah, I've got no idea.

I know that there was
a lamb backstrap at some stage.

Then there was a chimichurri.

I've got no idea.

They're going to be off the pass
in no time.

MIMI: Oh! My God!

As captain and as a leader,

I still need to make some decisions
about the mains.

There's too much going on,
and we're losing too much time.

JAMIE: Mimi, just come and have
a chat with me for a sec.

Like, you're the teacher.

Yeah.
I'm the headmaster.

Um, it doesn't feel like you've
locked down on the main course.

No.

You know, these guys are
going to be eating it.

So, look, as your team leader...
Yeah.

..what do you want from a dish?

We want to probably agree on a plate
before we do 25 of them.
OK.

Yeah? I'll leave you
to go and work on it.

Jamie's kindly reminded me

he's the headmaster, I'm a teacher.

And don't like to use it
when it's not necessary,

but unfortunately, today,
the teacher voice has to come out.

Hi, team!
(UTENSILS CLATTER)

Can we reconvene?

Quickly, quickly, quickly.

Guys, I want you to stop
on this cauliflower cream.

Everyone knows the teacher voice.

It's louder.
It comes from my stomach.

Josh, can you come, please?

I think what I want to change it to
is something simple.

And it just puts people in line.

Steph, I'm so sorry.

I'm going to axe the cream
because it's complicated.

Potatoes always goes with lamb.

So the cauliflower cashew cream,
I've axed that.

Juan, I need you to stop.

We're not very confident
on the chimichurri.

Can you do a grilled pepper sauce?
OK.

We're going to scratch
the chimichurri sauce as well.

Be quick.
Yep.

Teacher energy came out.

You guys are doing amazing.

I'm glad I changed the dish.

It's going to bring
a bit more cohesion.

Hopefully Jamie approves
this decision.

OK. Mimi.

Yes.
Talk me through the menu.

Um, we're now doing the main
as a lamb backstrap steak

with a grilled pepper sauce
with a crispy potato pave.

Uh, cashew crumble, herb salad.

OK, that sounds much better.
Yep. OK.

Jamie's given me a thumbs-up.
So relieved.

But as leader now, your job is
to taste all the elements

and make sure they're cohesive.

OK.

And then we've got to start thinking
operationally

about plates, bowls.

Yeah.
How are you going to serve it, yeah?

Well done but you see
where I'm going.

Thanks, Jamie. Thank you. Alright.

Teams, those starters need to be
heading to tables

in just 30 minutes!

Come on!
(CHEERING, APPLAUSE)

There's a lot to do!

Come on, come on, come on.

MAN: Are they going
to have enough time?

I'm sure we only got two hours
for our team challenges.

Happy with the texture.

Sticking. Stay on the plate.

Lamb on top.
Yeah.

I'm really happy.
Keep an eye on that seasoning.

WOMAN: Um, Mims...
Sorry, I'll be right there.

You keep doing this.

Whoo! This is intense.

Yeah.

Where's the dumplings?

The ones that you've rolled.

We haven't.
We don't have them yet.

You haven't rolled one?
BOTH: Nuh.

You haven't rolled one,

and there's a half an hour
until they need to be sent,

let alone plate up.

How many are you serving per portion?

Three.
Three.

Three per portion.

So you got to have at least probably,
what, 90 dumplings?

Yep.
In case a few burst.

Yeah. We were doing 90.

This scares me a lot.

You don't think...
Jamie's over there.

This dish sounds great, but without
dumplings in it, it's not a dish.

Does someone want to help us
roll some dumplings?

We need more people rolling.

OK. OK. What am I doing?

OK, so triangle.
Yeah.

Trying to keep it
as plump as possible.

Who's on dessert that can help?

Once you're done with that,
can you please help over here?

Yeah, yeah, yeah. Coming.

Darrsh, once you're done with that,
can you please help over here?

Yeah. We're sending Khristian.

How much... How much...
Yeah. Yeah. Yeah.

Like that?
Yep.

Guys, this is a lot.

I'm so frustrated with myself.

I've been hyper-focussed
on that main course dish

and I've just realised that
I need a few extra hands.

Uh, so it's frantic at this point.

Guys, we gotta be so fast.

We need..

We need more hands on this, guys.

Um, we're gonna make 90 dumplings
to be safe

because we want three for each guest.

It's all hands on deck,
so we have to taste it.

we have to make sure that it's right
the way we need it.

We have to make sure that it looks
the way we want it to.

And the other courses are
on their way.

(PROCESSOR WHIRRS)

Heads up, everybody!

The MasterChef legends
are taking their seats.

(APPLAUSE)
MAN: Oh, we going down?

WOMAN: Lunch time!
Lunch time!

Let's hope it's going to be
a good lunch.

Downstairs.

Yeah, yeah.

Harry.

Scallops are in, yeah?
HARRY: Yep.

I just want to try that.

MIMI: Do we have enough?
WOMAN: 45 here roughly.

45? Sweet. We've got enough.

So we're going to be serving
your entree.
Yes.

This table here needs to turn
into your service table.

And you need to think about
a little kit of parts.

I need everyone focusing
on entree now, please.

Here we go, crew! Ten!

JUDGES AND LEGENDS:
Nine! Eight! Seven!

Six! Five! Four! Three! Two! One!

Service has started!
(APPLAUSE)

Alright, let's go. Let's go. Snez.

It was a mad rush.

We had a little bit of a panic,
but Harry has really rallied.

And we're getting it done.

The scallops are actually
ready to go.

And same with the mushroom puree
and the mushroom dashi.

Red team, burgundy team, I need
you to listen to me right now!

Harry's going to start putting
scallops on the line.

Jonno, you're in charge
of the mushroom puree.
Yep.

Snez is doing the mushrooms.

And I'm going to start doing
the flowers and the petals on.

OK, so just a spoon of broth
following Snez.

That's it. One at a time.
So you're not all over each other.

Do we have all elements?

Right. We need just to push,
guys, please.

Service!

Thank you.

(CLATTERING)

Are you OK?
Yeah. All good.

Have you tasted it?

Where's the salt? Give me the salt.

Where are the ladles in this place?
Ah!

Guys, dumplings need to go in.

Everyone is going crazy
in this kitchen.

It's very stressful.

We've gotta go! Pick it up!

But thank God these wontons
only need a moment to cook

so we can get them out
as fast as possible.

They cook fast.
Yeah.

OK. Let's go.
Yep, yep, yep.

Mushrooms first.
Mushrooms first.

Yep.
MAN: How many are you going?

Three.

We're plating.

So we've got pork wontons
with mushrooms and mushroom broth.

Smells good.

And it's hectic,
but I'm really happy with the dish.

Well, these are beautiful, guys.

We finally found our rhythm.

JAMIE: Let's keep those dumplings
coming. Let's keep the broth going.

Let's have a nice little
production line going here.

You're good, you're good. Well done.

Service!

Perfect. Thank you.

So you're actually doing quite well
at sending stuff out.

And you've got a little
production line going.

Are you feeling the production line?
NAT: Yeah, we are.

Feeling good?
We're doing great.

You guys, we're killing it.

Oh...

Wow.

So first service challenge
with Jamie Oliver.

OK, so let's try and get our
movement down this left-hand side

nice and quick.

What did Jamie Oliver say

he didn't want to end up
on national TV?

A pop...pop...

POH AND SOFIA: Plonker.

A plonker.

Is it the same in Australian,
plonker?

We do not say a plonker.
What is plonker?

I don't know. I'm French.
(ALL LAUGH)

But I know it's funny.

I think there is
an extra added pressure

cooking for those guys as well.

Yeah.
WOMAN: Looking good.

Oh, one minute to go!

It was a bit chaotic early.
Yeah.

Um, but as soon as they knew
that Jamie was theirs,

it started to move
in the right direction.

And regardless of what happened
in there, if this was a restaurant,

you wouldn't see
if they were in the weeds.

It's just all about
what lands in front of us.

WOMAN: Keep pushing, keep pushing.
Come on.

Keep going, guys. Work cleanly, guys.

So far you can see how much
the flavours and the smell

it's amplifying from the kitchen.

It's just magical.

Service, please!

Thank you.

OK.
Here we go.

See four bowls!

I'm excited.

Ooh. OK.

So, this is the purple team entree.

Pork wontons in mushroom broth.

OK.

Um, look, I think for how hectic
the dumpling section was,

the plate looks pretty good.

I've got good aromas.

It looks really cool.

I'm interested.

I think it's very consistent.

It's very well proportioned,
and it's very appetising.

It smells nice.

Shall we put it in our bellies
and then find out...

Let's have a look.
OK.

For me, what they got up
is a super-commendable effort.

It is.

They've done a good job of
getting the dumplings out.

Like, that's ambitious.

You know, they would have had
to roll 90 wontons for these guests.

That's a great job.

The filling,
using the lean pork mince,

I've got to commend them
on how it's cooked.

I know.
You know, a decent broth.

A lovely oil over the top.

It's a tick in my books.

It's a really good job.

Right, we need just to push, guys,
please.

I think the broth was gentle.

It's so clear. It's fantastic.
Yeah.

When you think for the time
it took them to make that,

there's quite a bit of techniques.

The wonton folding...

They could have just left it
as a triangle

and it would have been
a finer mouth feel.

But I do love how they've used
these coral mushrooms

to soak up that flavour
of the broth.

It's like a little sponge.

I like the garlicky-ness through it.

The delicate presentation is lovely

with the little flowers,
with the chives chopped up.

When I think of mushroom,
when I think of pork,

that's exactly how I like
these particular Asian flavours.

All in all, it's a super start.

I gotta commend these guys,
for their first team challenge,

for them to bring this out,
huge props.

Yeah.
Yeah.

MAN: It's actually bloody delicious.

WOMAN: Yeah, it looks really nice.

That was delicious. I'm blown away.

I definitely wouldn't have
cooked that food

in my first service challenge,
my first time at this.

I loved it.

JAMIE: Guys, we happy with these?

WOMAN: Yeah.
MAN: Yes, chef.

Service.
WOMAN: Service, please!

HARRY: Scallops going out
as more getting finished

and they look absolutely stunning.

But my biggest concern is that
with this particular dish,

balance is really important.

So these four are going?
These four, yeah.

And today, the cook was such a rush.
You know?

We needed to triple everything.

So I just don't know
if the balance is right.

Here we go.

Ooh, ah.

OK, guys, this is
burgundy team entree.

Scallops with mushroom dashi.

It's very pretty.
It looks beautiful.

It looks gorgeous.

It looks really stunning.

I like how you guys are
being all refined.

I'm just stabbing it with a fork.

JAMIE: That's it.
We're working in a way.

From right to left or left to right.

Sorry. One second.
(SOFIA LAUGHS)

It's a good sign if you're slurping.
Ah!

That's a brilliant
restaurant-level dish for me.

The scallops are cooked perfectly.

Importantly, that mushroom puree

tastes so deeply like mushroom.

And that's really important.

The first thing we came out to me
is the way

the scallops were seared

with that lovely thickness.

And the mushroom puree...

Yeah.
..it is fantastic.

Take this for me is a treat.

It's... It's like eating caviar.
You know?

(LAUGHS)

I really liked it too. Um...

I's all come together with
a really flavoursome plate of food

that screams mushroom.

And I thought the nice caramelisation
and the slipperiness of the scallop,

it kind of played on
a cooked mushroom as well.

So I found that really fun.

Push, push, push.

I thought it was just
absolutely beautiful.

I wanted to dive in and I can't wait
to see the rest of Burgundy's menu.

Me too.

Far exceeded my expectation.
For this to be the burgundy team,

day two of cooking
in the MasterChef kitchen,

is incredibly impressive.

I know even on week two,
we weren't cooking this well,

so just delicious.

OK. Good. That looks beautiful.

That's gorgeous actually.

We happy?
HARRY: Yeah.

Alright.

Service!

Ship it!

(ALL CHEER, APPLAUD)

So everyone from
the starters department,

your time now is to go
up to the gantry.

MAN: Good luck, everyone!
Kill it! Kill it!

NAT: It's so hard leaving
my team-mates because

they were able to help us
during our crazy entree service.

And so I want to be able
to help them.

Let's go, Purple! You got this!

I'm gonna taste this one last time.

I only have two seconds
to feel relieved here.

We have to make sure that the mains
also go out as soon as possible.

I've just put all my energy
into rushing entrees.

And with the main course, we've made
some pretty substantial changes.

So I do feel a little scared

that I haven't checked in on that
for a while.

JAMIE: And it's a prime cut, so
you don't have to let it rest loads.

This will be nice and tender, yeah.

The lamb backstrap, it's beautifully
pink on the inside,

and it's tender and juicy and
it's everything I imagined it to be.

Potatoes I need on...on here.

Just bring them out if they're ready.

The potato paves, they're crispy
on the outside and soft on the inside

and beautifully seasoned.

Well, a little not a full spoon,
yeah.

Like that? A little bit more.

And Juan's chilli and capsicum sauce.
It's punchy and bright.

MAN: Yeah. Nice, Mimi. Nice.

So I am happy with all of
the individual elements.

But being part of this chaos,

I still don't know
if it works together.

Let's get ready for service here

and we'll think about that
production line again, OK?

Yeah.

OK. Talk to me.

I've been really working hard to get
this fabulous curry sauce ready.

Try the sauce and just try it with
the fish and the crumb as well,

because the crumb goes on top too.

This is meant to be
a spicy cashew curry sauce,

but not overwhelmingly spicy.

That's going to highlight
the creaminess of the cashew nuts,

but also give you
that hit of chilli.

So hopefully captain of the team
is happy with it.

That's got beautiful heat.
I think it's perfect.

Don't put in any more.
That sauce is yum.

It's perfect.

I'm so stoked.

The fish is cooked to perfection.

That's fine. Let it go.
That's it. Yeah.

Easy. Oh, perfect.

Altogether,
it's such an explosion of flavours.

So satisfying. It's so beautiful.

WOMAN: You just made it fold evenly?

WOMAN: Guys, can we please make sure

it's a little bit centred
on the plate?

Service. Thank you.

OK, lads. Let's go.

Service, please.

I really appreciate the support
I've had from Jamie.

I was really struggling.

OK, let's keep that production line
going on the meat, guys.

Making everyone's voices a priority

at the start of this
was the wrong choice.

Oh, here it is.

So hopefully the new dish
has come together.

I'm really hoping it's enough.

We have the purple main -
lamb, potato pave...

..grilled pepper sauce
and cashew crumble.

ANDY: It's bright, it's colourful.

Bon appetit.

(COUGHS)

SOFIA: There's definitely chilli
in it.

(POH LAUGHS)

I think, yes, they've cooked
the backstrap perfectly.

Then they've tried to go to France,
to the Mediterranean.

They've done all of these things.

But there are individual elements
and individual people on that plate.

Who has played to their strengths.
Yeah.

It's just not doing that...
It's not meshing together.

But each component is well done.

For sure, when this arrived,
I was quite excited.

You can see it's...it's something
is going to feed you.

The lamb was generous.

The cashew, the nut,
is perfectly dry.

The potatoes, they fine.

They kept the skin on.

Very exciting, very tasty.

And I think the salad is giving
a bit of a punch into the dish.

I think it's a good effort.

It is very difficult to manage
that amount of backstrap

and cook it that perfectly,

on a first service challenge.

I really commend them on that.
Yeah. Yeah, exactly.

It's an interesting one.

MAN: Lamb's cooked well.
MAN: Yeah.

Lamb's nice and peppery.
Mm.

Has a bit of spice in it.
Yeah.

JAMIE: Keep it nice and fast
and nice and smooth.

Yeah.

This looks very beautiful.

Well done, you guys.

It's looking gorgeous.

It's looking like
a scrumptious plate of food.

Service, please.

POH: OK.
Ah.

Oh, wow.
Wow.

Wow, wow, wow, wow, wow.

So we have cashew curry,
red emperor,

cucumber salsa, and herb rice.

Wow.

What melody.

Phew!
(LAUGHS)

There's chilli in that.

# Andy's in trouble... #
No, I'm good.

Someone top up this man's water.

That woman can cook. Oh, my God.

You know, I'm gonna...
I'm gonna move house.

I'm gonna be next door.
Mega fan.

This is brilliant.

WOMAN: It's delicious.
Yeah, yeah, yeah.

WOMAN: Alright, keep moving, guys.

The fish is cooked perfectly.

The sauce.

If... If I was on my own,
I'd be licking the plate.

I like the show. Go for it.

Because the flavours, the smell
and the aftertaste coming out

is so beautifully gentle.

I really enjoyed it.

As you can see.

I think they've used the cashew
and the chilli, our two ingredients,

absolutely beautifully.

That sauce is so beautiful
and silky.

ANDY: Yeah.

The cashew was so important
to the sauce

to give it that cashew flavour.

It just made the dish pop.

I love how balanced the chilli is
in there.

It's just this beautiful...
pretty strong...hum.

I loved it, I loved it.

JAMIE: So, guys,
we should be consistent

in how we're plating, OK?

Hi, Chef.
Hey.

Hello, mate.

Hello, Chef.
You right?

They're very good.
I'm full of all kinds of emotions.

This is a big task, really early.

I mean, the beginning was just like
so...

Mayhem.

The good news is, is they started
to evolve and fix.

And actually,
it feels a little bit like

when I'm teaching my kids stuff.

Like, my kids don't want
to learn from me.

They have to go out there,
make mistakes,

and then they come back to me.

So I feel like...
Yeah.

..what happened in that kitchen
is a little bit

like what happens in my own home.

Tomorrow they're going to come back
and go, "Daddy, Daddy, Daddy!"

(ALL CHEER)

Awesome.
Well done. Good job.

Good job cooking the fish.

(ALL CHEER AND WHOOP)

Well done.

Have a quick wipe down, get up there
and then we're on to dessert mode.

We gotta go.
We gotta go.

Motor on.
Thanks very much.

No worries.

Whoo!

Your red emperor curry was...

It was really delicious.

Blew it out of the water.

Insane.

Like, the level of precision,
teamwork, deliciousness

that all came through.

I'm so super proud of her.

ANDY: OK, look, I think the burgundy
team's main was better,

but not that much better to...
to make it like a whitewash.

I still think if the purple team
came up with

an absolute flawless dessert
which used grapefruit

in the most creative, delicious way,

I think that they're still in this.

It's gonna have to be good,
but I think they're still in.

JAMIE: Come on, guys, let's bring
the last plates together!

Let's bring the last plates
together!

(GALLERY CHEERS)
Well done, guys!

Let's go, purple!

(CHEERING)

We go into some ice-creams, guys.

And the sprinkles and the flowers
and all that sort of goodness.

Yeah.

Let's go, Darrsh.

Darrsh, you've got this!
Bring it home, baby. Bring it home!

Entrees and mains had gone out.
So it's go time.

Do you want to just take the spoon?
Yeah.

I had this idea in my head
for a grapefruit-infused date sponge

with vanilla ice-cream.

And it's all coming together now.

So we've got all our elements.

It's been drowning
in grapefruit juice.

The sponge is amazing.

I honestly think there's
so much flavour in there.

The grapefruit is front and centre.

JAMIE: You've got the astringency
of the grapefruit

and you're essentially making
a sort of butterscotch sauce

with grapefruit.

It's interesting.

We've got our grapefruit syrup
and it tastes amazing.

Ohhhh!
That's good, isn't it?

There's such a punch of grapefruit
through it.

You can taste all the spices.

We've got a wedge of grapefruit.

Some feuilletine,
or, like, a wafer crumb,

and the vanilla bean ice-cream
is looking super silky and smooth.

It's going to balance the sourness
of the grapefruit.

So just all about now setting up
our pass

to make sure we get every element
consistently on the plate.

Uh, have we got tweezers up here?

You're holding this.
I'm gonna start...

Really gentle.

Oh, don't worry, I'll be...

No, start from that end.
We're gonna start...

Actually, no, start from this end.

Sorry, sorry. No. Come back.

Sorry, sorry.
OK, boss.

I think we played a sort of
risky card today.

Particularly being in a team who
aren't confident making desserts.

But the plates look amazing.

I'm amazed that that's something
we've created.

You can have the drizzle on,

or you can do the drizzle
on the plate.

We've got the meringue nest.

They're a little bit cracked around
the edges and looking a bit rustic,

but I think that's quite nice.

We've got Chantilly cream,
grapefruit curd

and Aperol grapefruit caramel sauce
with a grapefruit fruit salsa

and a limey Aperol syrup to
cut through all of that sweetness

on the side for guests
to pour on top.

(LAUGHTER)

Don't you think that looks
so sexy, Sam?

Sum, look, how it dribbles.

It's sexy.
It is sexy.

Yeah, right. OK, we're doing it.

So there's salty, sweet, sour.

And I think that the elements
that we've added with the syrup

and the grapefruit salsa
make it a bit more zingy.

JAMIE: Very beautiful.

With this.

Are you ready? Are you ready for...
We're ready.

I'm really, really pleased.

It's so cool to see it going out,

and knowing these legends
are eating this,

I just really hope
they all love it as much as we do.

Service, please!

Yeah, service! Yeah!

SOFIA: Sweets time. Oui.

POH: Ooh.

JEAN-CHRISTOPHE: Thank you.
Ooh, a little side sauce.

Oh!
Ooh.

(GASPS) Cucumbers.
Yeah.

So, this is the burgundy dessert.

Meringue, grapefruit curd, Aperol
caramel and grapefruit salsa.

I like the look of this.
It's interesting.

Yeah, I like it.
I'm intrigued.

Ooh! That's daring.

I absolutely love this dish.

The use of grapefruit in the curd,
the Aperol caramel is genius.

That slight bitterness complements
the whole shebang perfectly.

And the grapefruit salsa,
I love the cucumber.

The cucumber is genius.

It's a super dish.

It's petite, it's crunchy,
it's colourful.

And when you eat the cucumber
on the meringue,

there's a crunch, but softer.

It's just... I've never experienced
that before in 62 years.

So, there is no, like, chewy...

You know the problem with meringues?

You get that lovely crunch
and then you end up with the...

Yeah.
..an elastic in your mouth.

Yeah.
It's just brilliant.

It's joyful.

And the other thing I love,
just to bring it back to the brief,

the last thing I can taste
on my palate is grapefruit.

JAMIE: Really nice. Now we're
flowing, now we're flowing.

ANDY: It's pretty much
the perfect dessert.

And I've gotta give Sav
props on this one,

because she was hounding
the whole dessert crew.

And when it comes out like this,
you've got to commend the soldiers,

but you've got to commend
the leader as well.

Is it good?
Yeah, it's bloody delicious.

Service, please!

(CHEERING)

You got it, you got it, you got it.
It's perfect.

It looks so beautiful, guys.

Service.

I'm stoked.

I think it tastes great
and looks great,

and we're getting the dishes
out on time.

Don't carry them around,
push them down.

But you know, I did put my hand up
and say that

I understand dessert flavours
and how they work,

and at the end of the day,
the buck stops with

whoever's leading that course.

And for dessert, it's me.
So pressure's definitely on.

Thank you.

OK, purple team's dessert.

Grapefruit-soaked date sponge
with vanilla ice-cream.

The sponge looks very nice.

I think Darrsh is someone
who loves dessert-making.

The sponge I think is
very well executed.

It's very appetising.

I'm quite impressed
with the ice-cream.

It's not too sweet.

ANDY: For me, the combination
of the vanilla ice-cream,

the soaked cake with the dates in it,

and then the fresh,
torched grapefruit on top,

that's really delicious.

Yeah.

I love the dish, I love it.

It's such an intelligent
bit of cooking.

I can see that delicate sensitivity.

We're in a restaurant.

If I'm reviewing and I get
that, oh, that's a stunner.

Well, that's the course to remember.

Wow.

Desserts are always the one
you need to nail.

There we go. It's the last one.

And this is why I'm
so excited about this year,

because we had
a great day yesterday,

and now today they've come
and backed it up again.

(SCATTERED APPLAUSE)

WOMAN: Well done.
MAN: Well done, guys.

I had purple, and you had burgundy.
I had burgundy, yeah.

And I think they both
did really well.

Yeah, both killed it.

I think the highlight was definitely
the dessert for the purple team.

Yeah, both the desserts.
But we're both dessert people.

Yeah, we are.
I loved the cake, but I like cake.

Me too.
So, you're a cake girl?

I'm not a pavlova person, but
the pavlova was also pretty good.

I thought it was good.
I'm pretty impressed.

Well, we're always frantic, and they
were super calm in the kitchen.

Yeah, they were calm.
Yeah, they were so calm.

And I thought I was having
a panic attack the whole time,

but, yeah, well, you and me.

(ALL SHOUT AND CHEER)

# Ole, ole

# Ole, ole, ole, ole. #

I'm really proud of you.
You all did it.

You got food out on time,

it was definitely delicious.

Also, I have to admit, this is
day two and you're over-delivering.

So you smashed it,
and I'm proud of you. Well done.

You know what else is exciting?

You're still officially not
a plonker on national TV.

(ALL CHEER)

Burgundy team.

Sav, man, you run a tight ship, huh?

And because of that, your
whole team stayed the course.

A mushroom-charged entree...

..incredible curry...

Yes!

Well done.

And the desert we loved eating with
our eyes as well as our mouths.

(ALL CHEER)

Purple team.

Mimi.
Hey, Andy.

You got 90 won tons out
under the most pressure.

(ALL LAUGH)
It was wild.

25 portions of
blushing lamb backstrap.

Josh P.
(ALL CHEER)

And a well-executed dessert.

That was unbelievable.
So, purple team, well done.

That being said, one team
absolutely nailed it.

We devoured every course
and we didn't want to stop eating.

That team is...

..burgundy team!

(BURGUNDY TEAM CHEERS)

ALL: (CHANT) Sav! Sav! Sav! Sav!

Sav! Sav! Sav! Sav! Sav! Sav! Sav!

Burgundy team, congratulations.

That all-important
immunity challenge

is right around the corner now.

SAV: Yes.

Go and get some rest.
You're going to need it.

See ya, guys. Goodnight.

ANNOUNCER: Tomorrow night
on MasterChef Australia...

There is nothing more fun
than eating with your hands.

..it's their first chance
to cook for immunity.

Whoo!
Multi-tasking. Let's go.

Whoo!

So, who will bring
the most lip-smacking...

Mmm!

It is a little orgasmic.

..finger-licking...

(ALL EXCLAIM)

..fist-pumping dishes?

Mm-hm!

Captions by Red Bee Media