Original subtitles

Can't wait to see their little faces when they clock it.

POH: I know!

It's hard not to clock.

SOFIA AND POH: It's hard not to clock.

CONTESTANTS: Oh!

MAN: Sacre bleu!

What the hell?

Perfect reaction.

SNEZ: What's the flag?

Is this...? Is this French?

Oh, it's French!

All I see is French flags everywhere.

Four industrial kitchens.

Oh, is it service challenge?

I'm like... (SIGHS)

They're throwing us in deep end again.

Where's Jean-Christophe?

Bonjour, everyone.

Bonjour.

Bonjour. Bonjour.

Oh, good Lord, this is going to be spicy.

(FRENCH ACCENT) Ooh la la! Look at this.

(ALL LAUGH)

I can think of one person who would love all of this.

Hmm.

Perhaps a certain 'fantastique' person.

Accent's spot-on.

In fact, I think it would be their dream

to run a French service challenge.

Oh! Oh!

Give it up for the one, the only, Jean-Christophe Novelli.

(CHEERING AND APPLAUSE)

Yes!

Bonjour.

How are you?

Comment ca va?

Unbelievable.

My God, Jean-Christophe.

We are going to have a party. All of you.

He's so excited. 100% in his element.

Vive la France!

Mademoiselle. Oh!

(LAUGHS) Mademoiselle.

Monsieur.

(ALL LAUGH)

How are you?

If you haven't guessed it,

Jean-Christophe is running the service today.

(LAUGHTER)

Today is all about French cooking.

Ooh!

I am going to be running the services of each kitchen

alongside all of you.

So I am more than happy to share it with you

and to see you to excel yourself.

Don't forget, guys, not only

has Jean-Christophe had Michelin stars,

he's been a teacher at his own cooking school

for decades.

So, apart from us,

you'll also be serving 60 hardworking teachers,

the backbone of the community.

They're on their way. Oh, here we go.

Let's get you into teams.

It's a heavy one. (LAUGH)

I'm super excited to be cooking French.

I've got restaurant experience,

and a lot of the basis of my education within cooking

has been based on French techniques.

Ever had mayonnaise? French. Ever had hollandaise? French.

Ever had tomato sauce? French.

Don't tell the Italians.

Not Andre. (LAUGHS)

Ben, you won an immunity yesterday.

So regardless of the outcome today, you're safe.

Nice.

Now, Jean-Christophe may have been taught

classical French cuisine,

but what he creates is French revolutionised.

And today we want to see you do both.

So each team needs to bring us two courses -

a main and dessert.

One course needs to be a French classic...

..the other needs to be French with a twist.

It's up to you which course is which.

This is what you're playing for.

The two top teams of the day,

they'll win immunity from Sunday's elimination.

Ooh!

(GASPS) Two top teams. Two top teams!

Your mains, they're leaving the pass after two hours.

Wow.

Desserts will follow 45 minutes after that.

We all ready?

Yep. Yes, Chef.

Jean-Christophe, are you ready?

What? What does that mean?

I think that means, yes, your time starts now!

Go, go, go!

Run, run, run, Jimmy!

Alright, guys. Right, right, right...

Team captain. Alright, let's do this.

Audra. Audra, you can go for it.

Yes? Happy days.

OK. Let's go. Alright, team captain.

Alana. You've got pen and paper.

Oh... (LAUGHS)

There's a lot of pressure

cooking a beautiful French classic dish

with Jean-Christophe here,

let alone a second dish with a twist.

We've really got to get our thinking caps on here

and come up with something amazing.

Thinking like, why can't we do something seafoody like...

Yeah. That sounds good.

Like lobster... Yeah, lobsters.

You want to go grab some lobster? Let's go.

We think a classic for our main -

beautiful seafood bisque.

Yaaaas, Jimmy! (GROANS)

Are we going to make any pastries for dessert?

Oh, what about, like, tarte tatin? Yeah. Classic.

ALANA: For dessert, we're going French with a twist.

Apple tarte tatin. One of my favourite French classics.

I'm thinking a little modern twist on the way we actually prepare it.

Have the pastry like that.

The apple in a really tight little swirl.

Beautiful.

And going with some Australian native flavours.

Do you think we could bring some finger lime in?

Like some... Oh, that would be really nice.

That would really... Aussie native.

Aussie native, yeah. Yeah.

Well, this is a bit exciting. This is epic.

French service challenge.

The place looks incredible, doesn't it?

JEAN-CHRISTOPHE: Great ingredients. The restaurant is looking fantastic.

And there's a fantastic mentor. Yeah.

Moi!

The thing that I'm really excited about is this twist.

You know, French technique is the basis

of a lot of cooking out there.

How do you get away from that

and think of something that's going to blow our mind?

"I can't believe no one's done that before!"

Yeah. One of those moments.

I'm looking for a bit of a twist with the flavours.

Two different cultures, like French Vietnamese.

Countries use the same French techniques,

like ca marche, envoyer,

with spices, with different flavours and a different look.

Yeah.

So I think we're going to find two great teams,

good enough as cooks and also very creative.

You're running dessert on this side. Yes.

What do you need right now? I need chicken.

You need chicken?

We'll call you Oui Chef. OK, Beau?

I'm team captain for team Grey today.

I'm feeling pretty good.

I've got a great team.

Happy with that consistency, Sneza?

Yeah, they're beautiful! Yeah.

Come up with a take on a tarte tatin.

Apple will be shaped like a rose.

That will be the twist dish.

Let's roll.

And we'll be using some native ingredients

to bring it all together.

Ice-cream is lemon myrtle, yeah?

I think lemon myrtle will be really great.

I think it works beautiful.

And then Jamie, he's at the head of that main dish

with a classic in coq au vin,

so chicken cooked in wine.

So slice around the bone. Yep.

And then...

Very fancy.

How you going, mate?

How come you've been elected head chef?

I haven't worked a kitchen, but at my work as a firefighter,

like, leadership is a big thing,

so rank structure, so I know how to work with people.

You know, like a French brigade in the kitchen.

See you all later. Bye, buddy.

Since leaving MasterChef 13 years ago...

..I did write a book,

so I had some fun with food,

but I went into firefighting.

I'm still a home cook.

I didn't go into food.

MAN: Oh, looking good. What's up, lads? How are we?

Oh! Do you want to move that for me?

Look at this.

But what I love about food is the way it connects people.

It's very special.

On returning to MasterChef,

I'm definitely the underdog.

I'm up against people who work in food.

But the thing I have up my sleeve is I can handle pressure.

I'm bringing back the home cook factor

and I'm excited to try again

to see what I can do in food.

This will be the classic dish.

The pronunciation - coq au vin?

Yep. Yeah?

Paris mash. Yeah.

Finishing sauce.

So these will come out of the oven.

They'll be done in the stock and the red wine.

Reduce that. Serve that as a little side.

OK.

Why is he using duck? He's not.

I'm just joking. (LAUGHTER)

I'm just joking. Bien, Chef!

Oh, I love your stern eyes against the fire.

Ooh.

My biggest concern today with the main

is getting the sauce right.

It usually takes a long time to extract heaps of flavour.

We don't have that time,

so we've got to come up with new ways to do that -

using the pressure cooker,

reducing wine on the stove separately

and we'll see how we go.

Can I get a hoorah? Hoorah!

Ra! (LAUGHS)

Slow and steady.

AUDRA: OK, guys.

Almost 35 minutes have gone.

Let's keep going, yeah?

In the past 13 years, I've worked with so many kitchens,

organising chefs, organising events.

I'm more than happy to guide this team,

draw on everyone's strengths

and I want to guide this team to victory.

For the main, we're going to do a take on a bouillabaisse.

Bouillabaisse is a classic French seafood stew.

But this broth,

we're going to pimp it up with Indian spices,

the South Indian Keralan style.

Sarah is the perfect person for this.

She cooks largely French style,

but with her Indian influence.

Are you in your element? I am.

Good. Are you?

(LAUGHS) I am.

Declan, he is a legend when it comes to fish.

Callum is helping to break down all that seafood.

Dessert, for classic, we're going Paris-Brest, man.

Darrsh is going to stick to the traditional one of that.

Darrsh has done this before.

He totally bedazzled JC.

He's going to repeat that today.

JEAN-CHRISTOPHE: Darrsh, Paris-Brest?

DARRSH: Yeah.

Remember the last time you did it for us? What did I say?

One of the best you had outside France.

Exactement. Merci. Alright. Thank you, Chef.

Tough act to follow,

but I know I can do it.

I have to scale that up.

The choux pastry needs to be done ASAP

because, yeah, it's got to rise.

That's the main event.

Then move on to the creme pat.

A Paris-Brest,

technically, it's quite difficult.

You need to nail that choux pastry and make sure that it rises

so you've got enough of that space for the cream inside.

The cream needs to be velvety, light and airy,

but enough of that, like, nutty flavour in there as well.

You've really got to balance out the sweet.

You need enough of that crunch on the outside of the choux pastry.

Alright, I'm gonna get piping. AUDRA: Yep.

Can I show you something quickly? Yes, Chef.

Fill up your piping bag 40%.

50% maximum.

Not all of it? Use your thumb.

I look over, I can see the Brown team

are literally doing the exact same thing - Paris-Brest.

And then you're in control, so you don't have to press too hard.

And it looks like that's their classic as well.

And I'm nervous now because that's a direct comparison.

I'm carrying desserts by myself today.

So the pressure's on to deliver for my team.

It's a lot.

You have one hour and 20 minutes left.

Woo!

Come on! Allez! Allez!

I didn't get any of that.

I can see the Brown team are literally doing

the exact same dessert,

the Paris-Brest.

I'm carrying desserts by myself today,

so it's going to be a lot.

But I trust my process.

I'm just going to focus on smashing out the best ones I can.

I just want to get these all piped out. Yeah.

(BANG!)

Oh. Are we good? It's just the knife block.

Are you alright? It's fine. It's nothing.

It's nothing. Thanks, Rue.

Je suis team captain.

I am the team captain today.

I think it's just because I can speak French, to be honest.

So, yeah, um...

I've lived in France for three years.

Um, I have a French fiancee. This is right up my alley, so, yeah.

I really love the culture. I mean, wine, cheese, pastries.

Absolutely, we're hitting the brief today

because one is traditional Paris-Brest. Who doesn't love it?

And then we've got the boeuf en croute,

and we're going to do a bit of a riff on that.

Boeuf en croute is pretty much a beef wellington.

Fillet of beef, duxelles, which is like a mushroom reduction,

pastry that encases that.

I've got Ben working on the beef,

Andre working on the mushroom duxelles.

Oh, look at those mushrooms.

They look beautiful. Yeah, they look stunning.

Myself working on the pastry.

because we need to make sure that gets in the oven

at the right time with the beef. Hello, Chef.

Bonjour. Bonjour, Chef.

Who's the head chef, by the way? THEO: Salut, Chef!

Theo! So, duxelles, beef fillet.

Boeuf en croute. Oui, Chef.

..is the classic with a twist. Yes, correct.

What is the twist? The twist is a black garlic puree.

And do you think that's strong enough to make a twist?

If I was you, I would be having a little meeting quickly.

I really love the flavour of black garlic.

Incredibly pungent, sort of umami flavour.

I'm backing us. It's going to be a dollop on the side.

It's not a dramatic twist,

but I think it's enough to make it not a traditional dish.

It's going to be completely different.

I think we're going to kill it.

Like, to be honest, I really believe that.

We want your French feast leaving the pass in one hour!

POH: One hour!

Look at that. This is impurities.

Always skim. Get a container.

Keep skimming, skimming, skimming. OK. I will.

For the Green team, we have Alana as our team captain.

I'm making braised fennel.

We have seafood bisque, and we have a tarte tatin

with a little twist to it.

Is there some kind of alcohol

with your braising situation over there?

We're going to have...

You think that's the best alcohol for that?

Oui.

Have you been to the pantry and see...?

Yes, we have looked a lot.

Now, imagine your fennel... Mm.

With that aromats.

Have a smell of that. That's... The aniseed...

We're going to change to Pernod... Yeah, nice.

..because it's really nice. Yep.

Initially, we were trying with the sauv blanc

because we wanted something dry,

but this makes absolute sense.

The Pernod has a lot of that fragrance of aniseed,

and I think it's going to work perfectly in this.

ANDY: Here he is. I miss you.

Miss you, too. How are you?

Talk to us. What are the menus like?

The classics are very classic. That's good.

So, for example, the Grey, coq au vin.

Wow.

You normally marinate the bird overnight.

POH: En masse, they're going to struggle to build flavour.

Twist with the Grey team - they went with the tarte tatin.

They're using an apple and roll it up like roses.

And there is a competition with the Green team with the tarte tatin.

Again, same techniques. Ice-cream, finger lime.

Do you think it's good as a twist?

Tarte tatin with a flavoured ice-cream

and some finger lime, I don't know.

It doesn't scream twist. It's more of a whisper.

JIMMY: Your butter poach is ready.

If it's ready, just turn it off, Jimmy. OK.

The Green team - main course classic is a bisque.

I think they got the best fish out of the pantry.

The crawfish. They got lobsters. The nobility of the sea.

Bloody expensive!

Blue team main course - a bouillabaisse with a twist,

with a Keralan style, which is South Indian.

Keralan. I'll guess Sarah is doing the Keralan bouillabaisse.

She is indeed.

I feel like that's a great twist. Yeah.

Bit of tamarind. Yum.

The Blue team dessert - a Paris-Brest.

ANDY: That's a classic. If you move to the next team.

And guess what? Paris-Brest! POH: Ah!

It's going to be the battle of the Paris-Brest.

Do you have any more mustard?

Let's get a lick of mustard on this guy.

The Brown one -

black garlic twist in the main course.

Boeuf en croute.

(POH GASPS) ANDY: Are you joking?

That is nuts to do that in that amount of time!

JEANÐCHRISTOPHE: That's a good point.

You have to do pastry, you have to caramelise the beef,

make a duxelles and then cool the beef down enough

to wrap the pastry around it.

Usually you freeze it a little bit to keep it in shape

before you wrap it on... ANDY: Not a two-hour challenge.

If they take it out and it's not done well, right?

They don't have any backup. SOFIA: No.

To the edges up here.

Look at that. Beautiful, beautiful. Ready?

Alright, let's go.

We are absolutely pushing the limits here with this dish.

We're rolling. Yep.

We're rolling. Cut that.

Reuse the duxelles.

I've got to make three of these.

The beef needs to be cooked perfectly.

And then time to rest. So, yeah, I'm a bit worried.

Uh. Egg wash. We have time. We have time.

50 minutes to go and I'm stressed out.

These need to go in the oven now.

Benny, give it a bit of a cool down. Yep.

Where's the tray? Get me a tray.

Tray, tray, tray, tray, tray, tray!

Put it in plastic, and then real tight wrap.

Right? Do you want to have a drink?

Alright.

Blast chiller.

Right. Next log.

We need that prosciutto. This is crazy!

Ready? Alright, 10 minutes. First one goes in the oven.

We need some temperature probes, please. Do this.

Because we've got 10 minutes,

wrap it in plastic and then give it a real tight wrap.

We've got to put up 20 mains and 20 desserts.

We're doing a classic beef en croute with a twist.

Two hours is not a lot of time to pull this off.

Benny, you got the probe, mate? Let's go.

Backs, backs, backs.

It's probably nine or 10 out of 10 on difficulty,

but high-risk, high reward.

Turn it. Don't drop it.

All three beef en croute will be put in at different times

on different shelves in the oven.

It's all about temperatures and gauging and balance.

(EXHALES)

Alright. First one in.

This is really starting to freak me out.

(LAUGHTER)

Wowee!

Boeuf en croute in... Two hours. You know why?

Because of him, probably. Look at him running around.

Next one, next one, next one. Yeah.

How long are these going to take in the oven?

You got one in there. Yeah, one in there.

35 minutes. And a good rest. Resting time. About the same.

Loves a good rest, loves a good rest.

So there's obviously a massive question mark

on whether the boeuf en croute will be ready in time.

Correct. Yeah.

And then I've also got a question mark.

Do you guys actually think that your twist is enough?

Yes. 100%. Black garlic puree. And the jus with the quail.

It's quite different to the normal sauce.

The black garlic is your point of difference,

and if it turns out to be too overpowering,

you almost can't not use it.

Good luck. Let's go. Let's go.

Last one, last one, last one. Yeah, cool.

I mean, we've got to back ourselves with the black garlic.

It needs to be powerful but not overpowering.

The cook on the beef needs to be perfect.

That's the main part now. Second wellie in.

That's 16 pax worth of service. Last one comes in here.

Beautiful.

45 minutes to go. 45 minutes to go, guys.

We need to hurry up because they're changing colour.

Yep. Broth OK?

Yeah. OK. Cool.

45 minutes to go and I'm focusing on this beautiful broth,

or the base of our bouillabaisse with a bit of an Indian twist.

I'll pop that there.

Oop! Sorry, sorry. Oh, don't waste, Tim.

Keralan cuisine is delicate South Indian flavours,

not too overpowering.

But tasting my broth,

I think there's a very fine line

where it goes too far down that Indian path

or too far down that French path,

so I'm adjusting as I go

till we get to that final finished product.

You know, you don't want to overpower the seafood.

That's why I went with Keralan style,

because it's a lot lighter.

We've decided to sous vide the prawns and fish...

Ooh. Smells zesty. Zesty?

..adding a lot of flavour with our fish stock.

There's a lot of effort going into this main dish.

I've got the whole team with me, basically.

Is it two prawns per plate or three? Sorry, I only did 42.

Two. Two prawns. Three mussels. OK.

Darrsh is alone on the dessert.

How are they going, bro? Good, man.

That's right on the edge, that one.

Yeah. That's how I live my life.

Sacre bleu. You have 30 minutes to go.

SOFIA: Go!

Sorry. Hot. be careful.

For our main, we're going classic French

with a seafood bisque

and some beautiful bread with tarragon butter.

Rue, what are you working on at the moment?

Just putting some saffron. Excellent.

I had a little taste test of our seafood bisque.

Definitely needs salt.

Definitely need to reduce it a bit more.

I'm team captain, but there's only five of us,

so I have to also get in there and work hard.

I'm just rolling apples.

I've got 20 apples that I've got to roll,

and we're going to pop them in here

and they're just going to be these

beautiful little apple tarte tartins.

Once I've sheeted all my apples

and rolled them into the beautiful little coils,

I then add the caramel into the mould,

a little bit of the finger lime for our twist, the apple on top.

But I look around and...

Someone else is doing a tarte tatin as well.

Really?

Right, hustle now, up a gear.

I look at the strength of the other team.

It's going to come down to the little details

of who does it better.

What happened to this caramel?

I'm feeling a lot of pressure.

This dessert is on me today.

Yeah. Beau, a bit smaller. OK?

Apple tarte tatin twist.

I've got my pastry in the oven.

Tim is working on lemon myrtle ice-cream,

but I really need my apples in the oven as soon as possible.

OK, put the lemon myrtle in straightaway. Where is it?

I'll have to go get some from the garden.

Oh. Hi, everyone. Just got to get some lemon myrtle.

Sorry, I'm running with scissors. (LAUGHTER)

You guys are all teachers.

I used to be a cooking teacher in Ballarat.

It's lovely to meet you all.

I love that we get to serve teachers today.

We'll see you in there.

And I know how hard teachers work,

and they definitely deserve a good feed from us.

Listen up. Your main courses need to go out in 10 minutes!

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

Come on, Grey team, let's push.

Backs, backs, backs, backs, backs.

10 minutes till service.

Chicken comes out for our main, coq au vin.

It's looking nice, yeah? Yeah, yeah, yeah.

Matty, we've got to get this out,

got to get some sauce reducing.

To finish the sauce, we're really cutting it fine.

Are we going to be good, hey? Yeah.

You think so? Yeah.

Ooh, la-la! Ooh, la-la.

The teachers are arriving.

Hello, everybody. Hello.

(THEY SHOUT GREETINGS)

We're going to feed you guys!

We're going to feed you guys! Good to have you here.

When the teachers eat our main today,

I really want them to feel comforted,

to feel at home.

Our sauce needs to be really tasty, really velvety.

Matt, have you tasted this? No, I haven't yet.

Taste it. You're about to reduce something.

What do you think? Yeah, it's a bit salty. Yeah.

Yeah, yeah.

Salty. You won't be able to eat it!

Trying to reduce something that's already salty

is just going to make it even more salty.

This could be a disaster.

How is he going to reduce that? You won't be able to eat it.

Less than 10 minutes till service for our main, coq au vin,

we need to reduce this stock to make the sauce,

but it's actually quite salty.

This is a panic point right now.

So we'll do a roux.

Matt, we're going to do a roux

and we'll thicken it a little bit like that, OK?

Exactement. Talk, talk, talk.

Covers.

We got to go flour, yeah? Yeah.

Five minutes till service, we're going to make a roux,

kind of like a gravy,

and we'll thicken the sauce without reducing it

and making it even more salty.

We really need to work on this sauce to get that out.

A bit more? A bit more.

But everything else is good to go.

Backs, hot behind! Shut that immediately.

Watch! Watch! Watch your backs.

That looks... That looks epic. Hot, hot!

We just pulled out our second en croute.

I'm going to do minimal touching as possible

and slice for the service on the plate.

No mucking around with this pastry -

it's very sensitive and very delicate - that Theo's made.

Have you watched the Tour de France before? Yes.

Yeah, it's the sprint now. Yeah, yeah.

You need to be on the front. Yes, Chef.

Start clearing up, please.

We're gonna start the service in one minute.

Alright, let's go. On the pass, please! On the pass.

Alright, guys, we got to move.

Ooh! Ooh, hoo-hoo!

Ooh, baby! Beautiful!

Moment of truth. We're about to cut in. Last minute. This is it.

Yeah. We're happy. Yeah. Very happy. We're only happy...

No, we're happy at the end of this. We're happy. We're happy.

Regardless.

The service starts in...

Let's go, guys.

JUDGES: Seven, six, five, four,

three, two, one.

Good job, team. Take your time. Get it nice and pretty.

Remember, the judges, they want two best teams of the four.

I want fish at the bottom. Yeah.

Prawns on top.

We've got mussels next. Yeah.

Put the fish over that side.

We're plating up our main, Keralan-style bouillabaisse,

and I feel a sense of pride.

All the blood and sweat that's going into this dish

is to feed these beautiful people.

We want to bedazzle them.

The fish is moist and those prawns are succulent

and those mussels...

I think a little bit more. You reckon?

Yeah. Service, please. OK. Next four.

I just hope Sarah's seafood broth with Indian spices

doesn't overpower the French flavours.

ANDY: Oh, hello. POH: Ooh. Thank you.

SOFIA: So this is the Blue team's bouillabaisse

with the Kerala Indian twist.

Southern Indian.

That smells phenomenal.

I am hoping it tastes as good as it smells and looks.

POH: Whoa.

Wow. That is good.

This is great. It's really good.

Flavour-wise, it is so Sarah, it's not funny.

This is so elegantly done.

And I think it's the perfect twist, but not overdone.

You can still definitely taste the essence

of French technique in here.

That broth, it's just so well balanced

and a real light touch with the spice work.

I love this dish. My seafood is cooked perfectly.

You get those creeping flavours of the spices

almost as the broth hits the back of your palate,

and then it kind of teases you as it goes along,

and there's this lovely warm tingle.

If you're at school, you're picking teams,

Sarah would be the first person you picked,

and she's fully backed it up.

DARRSH: Oh, wow. Alright, guys.

Looking beautiful. Let's keep this going.

Alright, team, where are we at? Are you good with sauce, Matt?

Yeah, I'm good with sauce. Plating the mains.

We've got Jamie running the pass.

SNEZ: Yeah. Like that.

Underneath our coq au vin, we have Paris mash,

this silky, creamy sponge

that just soaks up that really intense flavour.

Sauce is coming.

Matt's sweating his ass off, finishing the sauce.

So far, this looks superb.

Thank you, Chef. Thank you, Chef.

So if the sauce can back up all this work on your plate...

Look at that! ..with this wonderful potato.

That actually looks good.

Matt might have pulled this off.

Great work, guys. Like, seriously.

Clean round the edge of the plates. Ah, yeah.

Service!

POH: Ah, here we go. Thank you.

I actually think it looks...

It looks great. ..great.

So what we have here is Grey team,

and it's coq au vin, Paris mash and baby onions.

So this is a classic French dish.

Oh, I'm so interested in that sauce. Yeah, yeah.

That's what I want to try.

It's gonna come down to that, isn't it?

Yeah. Mm-hm.

So the big question was -

did they manage to get enough flavour and body into that sauce?

And they did. Massively.

It's a really beautifully balanced sauce.

The chicken is beautiful and tender.

I cannot stop eating this potato. I know!

And the Paris mash is so luscious, so buttery.

This was a risky dish. Mm.

The sauce, if we marinated overnight,

sure, it could probably get 5% better,

but in terms of two hours to prep this thing,

I'm super proud of them.

It's kind of got me questioning everything about coq au vin.

Like, maybe you can make a really great one

in a couple of hours.

What a little naysayer we were. (LAUGHTER)

I'm going to give it a little salt.

I'm really happy with that boeuf en croute.

The cook is perfect.

I just hope the black garlic puree twist is enough.

How big is this?

Well, you got 20 portions.

Keep going. Yep.

Put it on the side of the plate and people can play with it.

If they like it a lot, they can put more on their beef.

We have also a saltbush salt on top.

And then just around there.

Normally there's a heavy stock sauce with this,

but the quail jus is quite light

and hopefully this all comes together

because to get this done in two hours,

this is unbelievable.

Service, please. Four plates.

Oh! (SOFIA LAUGHS)

Pretty damn impressive.

Yeah. I feel like I'm going to have to eat every one of my words,

looking at that.

Same.

Brown team's main is boeuf en croute with black garlic puree.

The meat on that is cooked perfectly,

but I'm scared of this black garlic paste on the side.

Yep.

Let's go, guys, we've got this.

Are you satisfied with your beef? Oui.

Yeah. All of them?

Uh...99%.

I was going to say, one of them is a little bit different, huh?

The texture of the meat. Yes.

I saw that straightaway, but I'm not going to say nothing.

Thank you.

SOFIA: So Brown team's boeuf en croute,

I'm scared of this black garlic paste on the side.

POH: Oh, my gosh!

My meat is so juicy. Same.

The pastry, it's cooked through,

the meat is juicy,

the mushrooms are the right thickness.

I don't think it's balanced.

It's incredibly salty.

I think this is what happens

when three different cooks do elements.

Ben, did the beef - caramelised it, seasoned it up beautifully.

Andre did the duxelles - seasoned beautifully.

The jus - seasoned perfectly -

it just takes it one step too far.

The garlic paste, that is way too overpowering.

It's the only element that takes it into the twist, and it hasn't worked.

I'm worried for them. Yeah.

BEN: This is a beauty, Theo. Look at this guy.

Look at this guy. THEO: Oh, yeah, man, there we go.

More of that than you'll ever need. Ooh!

OK, someone follow with the fennel fronds, please.

LAURA: En route.

Plating up our seafood bisque,

there's two things I think

that could really help set the Green team apart.

The first one is having that beautiful bread with butter.

The second is the theme of the braised fennel in the main,

and then bringing it in with anise myrtle ice-cream

in the dessert.

That could be what sets us in the top two teams.

Do you want to fennel, Alana? Yeah, you can do the big fennel.

Oui, Chef.

The aniseed flavour, which is the flavour you get from fennel

and also the anise myrtle,

some people either love it or hate it.

It's like a coriander debate.

I mean, I love it.

Do the judges?

Well, we're about to find out.

Yep. Service. Thank you.

That's the last one.

Thank you. Oh!

ANDY: Oh, that's classic.

Green team is hitting us with a seafood bisque

with a crunchy roll served with tarragon butter

and braised fennel.

I'm getting the saffron. Yeah.

Yeah, saffron, white wine. It's all there.

Let's go. Come on. Let's go.

I'm going to go in for a roll first.

Mmm.

Oh, that's good.

I think the thing about a bisque,

it's immediate, whether you love it or you don't like it.

Yeah.

And it was just immediately love for me.

Beautifully cooked lobster.

And then, to top it off, we had these nice little balls

of unbelievable bread to dunk in the luxurious broth.

I feel like the energy that was in the kitchen

for the Green team has really translated

into conciseness and clarity.

I could sit here and close my eyes and have one of those,

like, Ratatouille moments, where I'm like...

(GASPS) I'm in a restaurant.

Who's having fun, chefs? Yes! Loving it.

Yeah. (WHOOPING)

Nearly the final four.

Sick. I might start piping a few. Yeah.

I got to say, three of those mains were, like, A-plus-plus-plus-plus.

Yeah.

A lot is going to come down to what we have in dessert, hey?

Mm.

Oh! (LAUGHS) Oh, my God. Have a look at those.

Have a look. Oh, my God. That's amazing!

JIMMY: They're beautiful!

The tartes tatin have come out of the oven absolutely perfect.

Hopefully they taste good. What a legend!

Oh!

Fingers crossed. We haven't cut into one yet so...

I don't like how they're coming out, you know?

I wanted them more clean-looking. Let's...let's flip.

They need a flip. Do you think so?

Yep. Yeah. Try here.

For this dessert, it's a deconstructed tarte tatin.

Everything's happening. There's so many elements.

The pastry is ready,

and lemon myrtle ice-cream.

These apples are certainly looking dark.

I just hope the flavour is beautiful and well balanced.

Yeah. Perfect. Pretty yum.

Yeah? And that's a dark one, too.

So, yeah?

I don't think that...like, the dark, dark stuff...

As long as it's not burning,

dark's good.

Fun-ta-stick.

Oh, look at it pooling down.

Our dessert, a little fun new take on a tarte tatin.

We want that fennel flavour from the main through the ice-cream,

so aniseed myrtle, a little native Australian twist.

It's got more of that, like, strong licorice flavour.

Unbelievable.

Hopefully this will add, like, a little bit

of 'je ne sais quoi' to the dish.

(CHUCKLES)

Oh! OK.

Oh, wow. Wow.

This is Green team's apple tarte tatin,

anise myrtle ice-cream,

finger lime apple caramel.

It's glistening. Yeah.

Everything is glistening. Yeah. "Eat me!"

(OTHERS LAUGH)

That ice-cream is so refreshing. Refreshing.

And it balances everything out.

This is what I'm talking about with a twist on a French classic.

They've laid that apple out so fine.

It's not just apple and caramel sauce -

you've got the finger lime pops

and you've got the aniseed in that ice-cream.

The throwback to the braised fennel

and those anise-type herbs in the bisque.

Mm-hm. That's really classy.

Tough act to follow for the Grey team.

We know that they've got a similar dessert. Absolutely.

Snez, can you dust this one?

Yes, Chef. Thank you.

The adrenaline is high. Everybody's getting ready.

Matt is piping that little bit of cream so the pastry doesn't move.

Rose goes on top.

The quenelling of ice-cream

and beautiful lemon myrtle, icing sugar.

Snez, it looks beautiful.

It's a madhouse.

Service.

ANDY: Oh, OK... Oh, wow!

The Grey team's dessert.

Apple tarte, apple rose,

and lemon myrtle ice-cream.

A similar technique, but it's definitely darker, this one.

Yeah.

Everything looks really, really good.

Yeah.

But it'll be interesting to compare the flavour profile

with the Green team's lighter-looking caramel.

Yeah.

The apple is very tender in the middle.

Whoa! Guys, ice-cream. Ooh!

In a good way?

I'm not sure.

Depends if you like lemon myrtle or not.

Yeah, exactly.

Pastry is perfection.

But when you get to the apple,

it's pretty intensely caramelised.

The colour is super dark.

I think they've taken it too far.

The flavour is very intense.

And then you go to the ice-cream for respite.

It's got a beautiful texture.

And as much as I love the lemon myrtle,

I think they've hit a little bit too hard on it.

Service.

It sort of has to come through as a whisper...

Yeah. ..not this really intense, soapy punch.

Some amazing textures, particularly with that pastry.

It's so flaky, though. I just kind of, you know...

Yeah. It's crumbling like snow.

I feel very 'Jean-Christophe' right now, I must say.

They were both classics with a twist.

Similar-looking desserts,

but very different flavour profiles.

Yeah.

I wonder how we're going to go comparing the Paris-Brest.

It's going to be tricky.

RUE: Oh, my gosh.

Depinder and I need to make 20 Paris-Brest.

Really want our choux to be nice and dry and crunchy.

And we also want our mousseline inside

to be hazelnut-forward.

It tastes delicious!

(LAUGHS) I'm very happy.

So my mousseline is ready to go.

It's really light. It's really lush.

And you can really taste the hazelnuts.

We're ready to start plating.

You're doing a Paris-Brest. And guess what?

Oh, Darrsh is doing a Paris-Brest.

Yeah. Oh, yeah.

Did you know that?

Because he did a really good one last season.

Oh.

How could he not make anything else?

Like, we do not need that kind of competition today.

Is it crunchy enough for you?

No. Uh...a bit longer?

No. If this is soft and this is too wet...

Yeah. ..you are out.

We pop the choux pastry back in the oven.

We need to bring perfection on a plate.

Oh, they're doing a Paris-Brest, as well.

AUDRA: Oh!

May the best Paris-Brest win.

Hopefully ours.

Oh, that looks beautiful.

Aah! Genius.

Oh, my gosh.

So the Blue team...

..they are also making a Paris-Brest.

We need to bring perfection on a plate.

The choux pastry is out of the oven, and it's the right amount of crisp.

It needs to sit up high,

and that lid is sitting on top of the mousseline.

This is not a soggy competition.

I'm doing the praline on the bottom.

I do the praline again.

The competitive nature in me is hoping

that Depinder and I have done the better Paris-Brest.

Sorry, Darrsh.

THEO: Yeah. Yeah.

That's good.

Service, please.

(SOFIA AND POH LAUGH)

Oh... Whoa! ANDY: Oh!

Thank you.

Wow.

OK, so this is Brown team dessert, and it's Paris-Brest with praline.

OK, I'll see yous in a bit.

Look at the piping on the side.

Mate, wait till you hit the choux pastry.

Listen to it. Wow.

Oh, God.

That... No, that's too big. (LAUGHS)

I think this is one of the better Paris-Brest I've had.

Same. Ever.

Same. Like, no joke.

All at the hands of Rue and Depinder.

From the choux to the almonds

to the hazelnuts to the cream -

delicious.

You know, you could pick that whole thing up,

and it was light as a feather. Yeah.

I'm having one of those 'I love you guys' moments.

(CHUCKLES)

I love you guys. I love you.

(ALL LAUGH) I love you guys.

THEO: We're almost done, guys. Last ones. Very proud of you all.

Good job. Well done.

Good job, mate. That was fantastic.

Yeah, I've made the Paris-Brest before in the kitchen.

That was one Paris-Brest. We had to do...20.

Killed it. Well done, man.

Killed it. Killed it.

And I made sure it was, like, a real rich mousseline.

Hopefully it pays off.

Good job.

Thank you.

ANDY: How good is this? Another Paris-Brest.

This is Blue team's version, made by Darrsh.

Wow. This is almost identical to the one we've just eaten.

Question is, will we fall in love with the Paris-Brest again?

Mmm.

Oh.

A lot of filling. (CHUCKLES) A lot of filling.

They've taken those nuts right... Mm.

Toasty. Which I love.

Yeah.

The choux pastry is fantastic.

I really love the cook on it.

Those nuts have been taken right to the edge.

Yeah. And the filling is so yum,

although it does feel heavier than the Brown team's version.

A bit more on the rich side of what we're used to.

I really love how far he took those hazelnuts -

rich, dark brown.

And I think it needed to be because it is quite heavy.

Both great classic desserts,

but now we have to weigh up both dishes from each team.

Our job ain't easy after that. Mmm.

I think I can sum up today's service in one word.

Fantastique.

Very much indeed.

(LAUGHTER)

Today, for me, it was like bing, bang, boom.

A pleasure working with all of you.

And I loved it. Thank you.

There were so many standout dishes,

but we had to take your entire menu into consideration.

Only two teams can walk out of here with immunity.

First team to secure the win...

..Green team.

(CHEERING AND APPLAUSE)

That bisque, it had us grinning from ear to ear.

And the bread - that was dunkable and delicious.

Not only that - tarte tatin?

That was a bloody tasty twist. Well done.

(APPLAUSE)

Oh, man. This is so good.

One more spot up on the gantry left, guys.

Blue team.

(CHEERING AND APPLAUSE)

Excellent choice on that twist as your main.

The spice work was masterful.

And that dessert, it was just flat-out yum,

so well done, Blue team.

(APPLAUSE)

Now there's one more dish we need to give props to.

Depinder, Rue...

..that Paris-Brest.

It was so, so stunning.

(CHEERING AND APPLAUSE)

Green team, Blue team,

You are all immune from Sunday's elimination.

Ben, because you won immunity the other day, so are you.

Everyone else, I'm afraid you could be going home.

So rest up, and get ready to cook your hearts out.

Well done today. That was so good. JEAN-CHRISTOPHE: Well done.

Merci beaucoup. Thank you, Chef.

ANNOUNCER: Sunday night on MasterChef Australia...

We want flair.

We want tableside theatre.

..it'll take absolute showstoppers

to save them from elimination.

Some people would say it's crazy, but I'm going to give it a crack.

And to get reactions...

Wow.

..like this. Whoa!

Sorry, what? JEAN-CHRISTOPHE: Unbelievable.

And next week...

You're going to cook my...

..wait till you see the reactions

to this puppy.

CONTESTANTS: Oh!

That's mad!

Captions by Red Bee Media