Original subtitles

CONTESTANT: Oh, my God!

(CONTESTANTS EXCLAIM)

This is so cool! Look at this!

Oh, wow! (CHEERING)

Four teams.

We walk into the garden and it looks fantastic.

It's clearly set up for a market challenge.

Beautiful. I see four colours, four teams.

Come on, everybody, let's do this.

The last time I did a market challenge in this garden

was in season six with Laura, and we smashed it.

POH: Party time!

So let's hope we can do that again.

What do you reckon, guys?

(CONTESTANTS EXCLAIM)

The MasterChef garden is set to the nines.

It looks absolutely spectacular.

(CONTESTANTS EXCLAIM)

Callum and Depinder aren't cooking today.

They scored immunity.

They're sitting pretty, but all of us remaining 12

are fighting for a spot on the gantry

so we can avoid Sunday's elimination.

How good does this look?

It's amazing.

Yeah, it's great. Fun.

I stayed up all night to pull this together for you.

(LAUGHTER) Hope you like it.

ANDY: Nothing works.

But it looks great.

We have gone all out for this service challenge,

because right here in the MasterChef garden

is our very first

Dough Fest!

Dough Fest!

Theo, mate, we know your dough game is strong.

I reckon everyone's wanting to be on your team, for sure.

I'm pretty bloody excited by looking at all of these things.

There's dough provers over there, there's a pizza oven going on.

Oh, my God, Dough Fest. How good!

I'm pretty bloody excited.

I love dough, I love everything about it.

Bread has been from the start of time,

and it's what's sustained everyone for so many years,

and I just love it.

Snez, you must be stoked. You love a good bread.

Oh, I KNEADED this challenge.

Unreal. I'm so excited.

In a matter of hours, this place is going to be flooded

with hundreds of carb-craving punters.

Oh!

And it's up to you to serve them delicious, doughy delights.

Not only will you be making the dough tonight,

you'll be raising it.

Every dish you sell is money raised for charity.

Yay! Nice.

Good.

Here's how it's going to work.

We want not one but two doughy creations.

One savoury number and one sweetie.

The team that serves the best dishes overall

will, of course, win immunity from Sunday's elimination.

Ooh, one team.

One team. Ooh!

This is such a great service challenge

because there is so much you can do with dough.

Just about every country in the world

that has a night market,

you'll find some delicious, doughy creation there.

I think it's always the bready options,

whether it's, like, a beautiful dumpling

or something that's been folded together or something

that you slurp at a night market, which is what pulls you in.

So I'm excited for you guys to take us around the world.

Yeah.

Righto, gang,

punters are going to be swarming this garden in just four hours.

Whoa. OK.

Each team, you need to be prepared to feed hundreds of people.

Hundreds?

Wow. Let that sink in.

Yep.

It is a lot of food,

and you're going to need a lot of ingredients en masse.

So your team captains will need to run to Coles

and do some shopping.

(CONTESTANTS GROAN) And do not faff about

because you need to make every minute count.

Are we clear? Yeah.

Right, let's do it.

Grab an apron from this bag and get in your teams.

SOFIA: Alright, no peeking.

Whoo! I'm pink!

And once you've got them, guys, gather together.

Nice work.

(WHOOPING) BEN: Hey! Thank you.

OK, so our four teams are pink, yellow, orange and turquoise.

Remember, the more plates you sell, the more money you raise.

Mm-hm. Love.

Are you ready to DOUGH? CONTESTANTS: Yes!

Your time starts now!

(CHEERING AND APPLAUSE)

Are we in agreeance that I'm team captain?

We are. Yes. Alright.

Decker's Angels. Decker's Angels.

Yeah. This is your challenge to shine.

Alright, let's get sorted. Better work out a team captain.

Captain first, yeah.

Ben, you want to be the one between us two ladies?

Sure. If you want me to boss you around, I can do that.

Good luck with that, but, yeah!

Alright. THEO: Go, Team Theo.

Theo, you're the boss, mate, today. I guess I'm the dough boy,

so I think I'm gonna put my hand up. Yeah, you're the dough boy.

Dough boy. Dough boy captain. I am the bread boy.

I'm actually working on opening a bakery,

and this is what I want to do.

Where would your head go?

So this is a big test

because we've got hundreds of people to feed.

I'm feeling a lot of pressure. I want to stand out today.

I want to do something incredible.

What are we thinking, guys? I love a bit of Italian.

I'm comfortable with Italian vibes.

Because we've got an Italian chef here.

Yeah. Um, what do you think, mate?

I would love to pump out gnocchi today.

Gnocchi? Yeah.

That sounds good. It's great market-stall food.

Veal and pork, porcini. Pork.

White wine, tomato paste.

We've got time to actually cook something out really well here.

Create flavours, let it sing.

Let it bubble away. Yeah, yeah.

We're going with gnocchi porcini bolognese.

Yum. It's going to be pretty hard

churning out gnocchi to hundreds of people,

but we have four hours.

And you know what?

I've got Andre.

Yeah, cool.

I want to do sourdough doughnuts...

Alright, cool. OK.

..for dessert. This is a cool menu.

I like that.

The boys are going to get started on that bolognese.

I can then work on the sourdough doughnuts.

It's perfect.

So you guys are good to go and start... Let's go.

..for the main? Yeah, man. Yeah.

I've got to get some key ingredients.

Yep, good luck. Good luck, mate. Cool.

Awesome. Thanks. Enjoy.

Alright, I see pizza ovens. What do you think?

We do this like, um...

Too many people.

Are you gonna cook pizza on pizza on pizza?

Pizza, but it's like this bread that's folded

and we stuff it with all these random things.

It's so good.

It's like a pizza bread that you fold...

I think if we had a bigger pizza oven, than we could do it.

Argh!

What about...? You've got to...

What about little burger buns? Little burger buns.

With all my experience within kitchens,

we've decided that I'm going to be the captain.

I can run the service and make sure we're on track.

Yep. Audra and my Snez are on my team,

both fantastic cooks.

But there's going to be a lot of communication

that needs to happen,

and we all need to be going on the same path

to make sure we have a chance to win this immunity.

I think that everyone here is going to be doing something Euro-inspired.

I think we do Asian.

We don't want to do something that's predictable as well.

OK. OK. What are you guys thinking?

It's been a hot day. I reckon cold noodles.

Cold noodles. I love it.

I love it. Cold noodles. OK, that can work.

So, cold egg noodles. Egg noodles.

A little bit of lye water, make them nice and bouncy.

Yeah, nice and bouncy.

And then super-textural South-East Asian flavours.

Prawns, let's do prawns. Yeah.

Something fresh. Right. Yep.

Us utilising South-East Asian flavours

is probably going to set us apart from the other teams. OK.

We've decided to do a chilled prawn noodle dish.

Super-thin noodles. Yeah. Super-thin, OK. Done.

And then on the sweet side,

we're going to use some of those South-East Asian flavours

from the main course and infuse them

into a beautiful, sweet brioche dough

that Snez loves so much.

Light. Make sure it's light, yeah?

Super light brioche bun. Pressure's on.

Light brioche bun. I know, I'm holding you to that.

Uh, stuffed with cream.

Yeah, cream is going to be infused with the lemongrass.

OK. Yeah.

OK. Perfect. Perfect.

I'm confident we can get it done.

Audra is going to concentrate on her noodle dough

and Snez is going to concentrate on the brioche.

Let's get the dough elements completed first,

then we come back and we do the flavourings and the sauces

and balance all of that done. Yeah.

Somebody start on the noodles.

I can do a noodle. Perfect.

Yeah. Alright, done. Alright, let's go.

BEN: Get that trolley!

Oi, I need some of these chillies, mate!

We have to share. I'll take the green ones.

Our savoury dish that we're making today

is a pizza fritter.

Essentially, it's a fried pizza.

We're going to need a lot of tomatoes,

I'll tell you what!

It's going to have this beautiful sugo and XO

that Sarah is working on.

For our sweet dish today,

we're doing choux with a craquelin

filled with Nutella creme pat,

some hazelnut praline,

and macerated Frangelico strawberries.

It's just going to be an absolute flavour bomb.

Beautiful. Alright.

While I'm gone, the boys are going to set up equipment,

get everything ready, get started on that gnocchi.

Hot, hot, hot! This is hot, sorry. You're alright. Go.

You go, hot stuff.

We're going with Italian vibes for the main,

and then we're kind of continuing it into the dessert.

So I need to think about a delicious filling

to go inside the sourdough doughnuts.

G'day, mate. How you going?

Hey, how are ya? Good, thanks.

I'm making sourdough doughnuts today,

and I need something to elevate the taste.

Well, sounds delicious. I absolutely recommend the lemons.

They're 100% Australian-grown throughout the whole year,

and add that nice aroma and zestiness to your dish.

Awesome, mate. I'll take pretty much all of them.

Go for it. Thanks.

So I'm going to be making a lemon curd sourdough doughnut

for dessert.

Cheers, mate. Have a good day. See ya. Thanks.

Hey! Hey, guys.

Hey! BEN: How you going? You alright?

We're good. Luckily they had everything we needed.

You got everything you needed? Excellent.

Ben, I'd rather have more lamb than less.

Sounds good. Yeah, I love it.

I'm going to be team captain today

on the pink team with Alana and Samira.

Our savoury dish is going to be a slow cooked lamb wrap,

basically, which Samira is working on right now.

That's going to go in the oven, cook for a few hours.

Some beautiful flatbreads with that.

And then for dessert we're going to do

a long Chinese fried doughnut with some chocolatey creme pat,

some pistachio and tahini.

These Chinese doughnuts are going to look amazing.

I think that night markets,

you sort of choose what you want with your eyes.

When people are walking around with them,

the other punters will see them,

they'll come running for one themselves

because they're going to look delicious.

How do you feel? I feel great. Great team, great menu.

Are you going to smash it today? Yeah, absolutely.

You going to raise a lot of money? Absolutely.

We're gonna raise a ton of money and we're gonna get immunity.

What's better than that? (LAUGHS)

Alright, see you later. Yeah.

The recipe for this Chinese doughnut is a little unique.

It's made of dough that needs baking soda

and baking powder rather than yeast.

I know how to do it,

and it frees Alana up to then work on the toppings for the doughnuts,

because she's very good with flavours.

Eating this type of doughnut should be an experience in itself.

When it's fried, it kind of pops up like a butterfly.

Beautiful crisp outside and a fluffy, fluffy inside.

And I think it's going to be really delicious.

Good.

That's 125.

That's 11.

That's six...

That's 60.

My God, this is so wild. This is going to be chaos.

I can feel it.

125.

In this competition,

everyone knows I'm a little bit rough around the edges.

(LAUGHTER) Alright.

When you're captain, you've really got to step up to the mark.

Perfect.

I don't want to let the girls down.

I'm feeling the pressure, yeah.

There's a lot riding on today's challenge.

I think, you know, I'm working with two very skilled ladies here

in the kitchen, both restaurant owners.

It's going to be my plating station for my pizzas, Deckers.

The hotplate. OK, epic.

Yeah, your... Oh, great idea, great idea.

ANDY: Deckers! Oh, God.

Word on the street is that you're team captain.

Yeah, mate, I'm captain. Huh?

Tell us what you're making.

Um, so we've settled on a fried pizza.

So that's your savoury? Yeah, savoury.

So we're going to do a sourdough pizza.

Mm-hm. Um, sugo.

Like a XO out of lots of cured meats.

Ooh! Yeah, garlic.

Like, really smack in your face. Yeah.

Like, just what you'd love at a market, I guess. I dig it.

And then moving on to the sweet side,

we're going to do a choux dough.

So, like a nice, generous choux bun,

stuffed full of, like, a Nutella creme pat.

How many are you gonna make? Um, hundreds.

Because I'm thinking, like, off your cook the other day...

Are you on the choux? Yeah.

So your cook the other day, there was one that was nice.

Yeah.

There was probably three that were a bit, like, skewwhiff. Yeah.

It's a lot of choux to get perfect. Yeah.

And I think that's what it's going to take today. Yeah.

Is this the most choux you've ever made?

This is by far the most choux I've ever made.

Um, but it's... Yeah.

It's going to be a big risk, big reward with these choux buns.

But also, I've taken the reins as team captain,

and I am a little bit worried about that.

Like, we've got to serve a lot of dishes.

It's not just the pressure of four judges.

It's the pressure of hundreds of diners.

Righto. Good luck. You look worried.

Good luck. I'm worried! Well...

Yeah! (LAUGHS)

Whoo!

Think you can be the next MasterChef?

Only one way to find out. Applications are open now.

Head to the link below and apply.

We'll see you in the kitchen.

One hour down, three hours to go!

Let's do it!

(LAUGHTER) Let's do it.

LAURA: I'm so happy with this.

DECLAN: Yes, that's what we like to hear.

Alright, guys, my dough is done.

SAMIRA: Should I just pump out one more tray just in case, to be safe?

BEN: Yeah, yeah, yeah.

I've just got to get one more batch of this made.

THEO: Behind, behind, behind, behind!

Right.

I should have worn my heels in here today!

Oh, my God, I need a stool!

(GRUNTS)

SNEZ: It's just crazy.

Our menu is all about South-East Asian flavours.

Our main course - cold noodles. Alright.

Dessert course - a sweet brioche.

We've got Snez,

who started on her sweet brioche.

She is the bread queen, so we're going to let her shine.

Oh, my God! Whoo!

This is mad!

Every single brioche bun needs to be perfect and consistent.

They need to look like they're coming out of a deli in the middle of Italy.

How's your dough going, Snez?

That's one in.

How long are they going to take to cook, prove?

Uh, first knead, and then maybe an hour and a half.

OK.

Audra's working on the noodles. She's got a lot to do.

Oh, my God, my dough keeps getting softer.

It's all about the texture and making sure we have enough.

I might start laminating it from the start.

Oui.

You've got to do them in small batches.

I can probably nail the dough out in a couple of hours.

Then I can move on

to helping Jamie work on the rest of the elements.

I feel like I'm cheating a little bit,

just, like, slicing veg, but it all has to be done.

Once the dough is kneaded and rested,

I'm going to cut them up into pieces,

laminate all the dough.

Looking good, Jamie.

The lamination is coming through really nicely,

but it's taking a few goes to get it perfect.

It's all about finesse, yeah? Yeah.

It just needs to be laminated so much.

Yeah, it's all good.

God, this is taking forever.

THEO: How are you guys tracking?

Yep, yep, yep, we're good.

Spuds are all cooked. We're on the gnocchi train now.

Great. Toot-toot!

Alright, orange team. Who's captain? Hello.

Dough boy. Dough boy is captain. Dough boy!

OK, savoury, sweet. Uh, so...

Savoury is a gnocchi bolognese.

What are we talking, portion size?

So we're going to have, like, around 80g per portion.

Yeah, so... Right. Ooh, that's quite a bit.

So you're going to need about probably over five kilos

of potato gnocchi, a la minute, for the masses.

ANDRE: 15 kilos. 15 kilos. He just told me, the man down there.

Gnocchi machines. Gnocchi machines.

15 kilos?! Yeah.

Light, fluffy, delicious.

Wow! I'm scared for you.

What's sweet? So, sweet is sourdough doughnuts

with lemon curd and meringue.

For me, I'm thinking it's a bit sweet on sweet for me.

I want it to be tart, and also,

the sourdough is going to have a sourness to it,

so I think that's going to be really important in this dough.

Yeah, I'm still not convinced about the balance.

Sweet on sweet for me. OK.

So Poh's concerned that it's going to be too sweet.

It's gonna be sweet on sweet. But you know what?

I don't believe that.

That sourdough is going to cut through

that lemon curd and the Italian meringue.

Lovely.

I'm sticking with my guns. I need to trust myself.

I'll be in my happy place. Yes, dough boy! (LAUGHS)

Yeah, go for it, go for it, go for it. You have the priority.

Just tell me to get out of your way and I'll get out of your way.

Well, that's 48. That's 60.

LAURA: Oh, my God! SARAH: Yeah, it's delish.

Hot Toddy!

That's delicious, Sarah.

It's chaos! Let's be real.

Markets are chaos. Ooh!

It's all about quick fast food. Sorry.

So it's all in the prep.

You know, we want to get so much done

that basically our service time

is just assembling both of our dishes.

We're going to RISE to the occasion.

Hey!

I think Hot Toddy should bring out a range of Italian sauces,

because that salumi XO is absolutely elite.

It's going to slap you in the face with flavour.

It's going to be so good on top of this fried pizza.

DECLAN: Good. It's got kick.

My pizza doughs are proving in the prover, which is great.

I'm making the stracciatella now,

so that beautiful gooey inside of the burrata

that's just heaven to eat and very crowd-pleasing,

so hopefully, you know, the punters love it tonight.

Oh, my God, look at this dough. Alright, I'll see you guys soon.

Measure twice. Cut once.

I'm not screwing these choux buns up today.

I just want them all to be consistent.

Nice, Deckers. Ah, nice.

I've set out to do hundreds today.

I don't want to let the girls down,

so I'm just going to make sure that I can make these buns

as symmetrical and as perfect as I can.

They look great.

These choux buns are my babies today.

I've got to do a craquelin, otherwise it'll look too uneven.

Just behind, Sarah.

Alright, I've got my choux in the oven,

and I'm starting to feel the pressure.

If those choux buns aren't right,

we won't be getting that spot in the immunity,

which is what we're here to chase today.

Hey, hey, hey. How's the doughnuts?

Yeah, good, man. Yeah?

You roll it out,

and then you, um, water, and then press.

Yeah. So cool, Ben.

What are you making? Pizza fritta? Pizza fritta. What are you making?

The dough boys present gnocchi porcini bolognese

and sourdough lemon-meringue doughnuts.

Gorge, yeah.

My doughnut dough is out of the proofer,

and it's time to roll them out.

This dough feels fantastic.

The guys are working really hard on the...on the main.

Alright, I would say....

..that is nice.

There's a masterclass going on out there

in dough for the gnocchi.

Got a nice silky action.

It's like watching Patrick Swayze and Demi Moore in Ghost,

I think, out there.

And then what we're going to do

is just lightly roll it out, OK? Sausages.

And then, just get the right sizes, right? Like that.

OK. Alright?

Yeah. And then do this. Ready?

Mm. Roll it on the cut side.

OK. OK?

Yep. Right. Now, just light fingers.

Love your work, mate. Yeah.

Beau now has the certificate of gnocchi making.

Yep. Yeah. Beautiful.

Now he has to replicate that a million more times

in the next hour.

Oh, my God, are you doing that to all of them?

Uh, yeah. Yeah, we're going to rigger them.

Thousands.

I don't know why you're doing the lines.

I think just chop. Because...

No, no, no. We'll do it.

That tiny detail, it's the push detail.

OK. Yeah.

I just want to put it out there that, like,

I think making a decision now would be good.

Because if you run out of time, then some will have the lines

and some won't.

They'll all have lines, I promise you.

OK. Alright. OK.

It is traditionally how it's done.

It holds the sauce.

It shows attention to detail,

and it's ridiculous that we're even going to attempt it.

We're making love to our gnocc.

(LAUGHS)

How's the gnocchi?

There's, uh, 50 down and another million to go.

(LAUGHS)

OK, guys, you're halfway there.

Two hours to go!

You can do it! You can do it!

There's two limes in there.

Alright, good. Good, good, good, good, good.

SNEZANA: I think I'm gonna make them a tiny bit smaller, Jamie.

Yeah.

I'm watching you, and you look like you're in the zone

and very meditative... I love this!

..but you need to get moving. I know, I know.

Because time is just going to absolutely run away from you. Thank you, ladies.

Because you need to bake those, cool them, fill them.

Yes. Oh, my goodness.

You weigh, I'll roll, yes? Yeah.

You get the better job!

We're going three across? Yep. Yep, three.

My biggest worry at the moment is time.

The idea for service is to have all of the brioche buns already done,

perfect, so that we can really focus on our main course

and make sure it's really fresh and vibrant.

It's good to have him around

to learn all these, like, professional ways of doing things.

Because I do it at home, and I have a whole day to do it, so...

Ha-ha! We do not have a whole day.

A bit different. You don't have a whole day.

Things are starting to blow out time-wise.

How are you going over there? Yeah. Go, go, go.

AUDRA: Yeah, yeah, good. Help her out. I'll finish the last batch.

Audra's still working on noodles.

We need to motor, team.

And it's taking much longer than expected.

How many noodles have you got done?

I've done them... I've done two and a half batches.

Right. Sorry, man.

This took a lot longer than I thought.

I'm looking at the time.

We need to work faster.

How are you going, Audra? Oh, my God, slowly.

There's still so much to do.

Audra's still making noodles.

Snez hasn't cooked any dough yet.

This is taking forever, this dough.

This time's evaporating.

Things don't happen quickly, our target of getting everything done

before service is not going to happen.

JAMIE: How are you going, Audra? AUDRA: Oh, my God, slowly.

SNEZ: Oh, I love this lovely sun

on my doughs.

Dough Fest! Oh, my God.

The challenge today is to make sweet and savoury dishes.

Both of them need to have a component of dough.

The winning team will be safe from elimination.

Do 100.

100. 100.

Everyone is pushing on their end,

like, you know, doing as much as we can.

But I'm definitely stressed because it's all going

to come down to those buns.

I need to start baking.

Oh, please bake OK.

I'm taking a bit longer than I thought it would be.

Audra? Yo.

You good? Yeah.

Far out, man.

She's still going.

I was hoping to at least have everything laminated by now.

Yeah. Yeah, I'm behind.

JAMIE: This is where we make everything work, yeah? Yeah.

We need to really push to make sure we get this done on time.

Audra...

..how are we going?

I just need an update. How long?

Give me 10 minutes.

Yeah, yeah, yeah, yeah.

If things don't happen quickly...

Oh, my God.

..we might not have anything ready when people start to walk in.

I'll do 10 minutes to check.

(TIMER BEEPS)

ALANA: Oh, that looks beautiful, Samira. Oh, look at that.

BEN: Behind. Oh, my gosh.

Oh, yeah. Amazing.

That is dough. That is dough!

My rule is, whatever you think is enough, just add more on top.

Yeah, yeah, yeah. Yeah, I agree. Especially on these challenges.

Yeah. More is better than less.

OK, so the plan was to make 100 flatbreads.

I seem to have doubled that.

Lamb is in the oven. We've got to shred it still.

Chillies are done. Onions are done.

This is Dough Fest. It's all about the dough.

So I need to make sure I perfect my flatbreads.

These are looking beautiful. They're ready to start cooking.

My wrap has to be fluffy, pliable enough to be able to wrap,

but I need them to be able to hold the liquid of the sauces

and the juices of that meat so it doesn't sog and tear.

Alright, look at that.

This is something that I would know by sight as I'm cooking in the oven.

Oh, my God. Yes!

Hello, friend.

Come to me. Nice.

OK. It should be perfect. Cool.

We tested the flatbread. It tastes delicious.

The charring is perfect. It's pillowing up so...

Rolls nicely.

What can you say? Years of experience.

Finally finished rolling out all these doughnuts.

They're all shaped, and now it's time to fry.

Just starting now.

These Chinese doughnuts don't have yeast in them.

Yeah.

We'll lose a little bit of flavour,

but Alana's shown time and time again in this competition

that she's very good with flavours.

I am working on some of the dessert toppings -

our cream, our pistachio kataifi, as well.

What we'll gain is structure

and the ability to cook them before we need them,

and that's going to make service so much easier.

They're going to be like that. Oh, my God, that looks amazing!

Yeah, so this one...these ones weren't streaked.

Wow.

How's it going? Yeah, they're blowing up.

Everything's going perfect, Alana. Yeah, and get that...

Look at that. And look at that. Perfect.

Nice. It's all puffing.

Everything's puffing. We're on a roll.

The dough needs to be rolling out of your kitchens in one hour!

Got to move, everybody! SOFIA: One hour left!

(APPLAUSE)

DECLAN: Oh, epic!

I want everyone to have gnocchi.

Talk to me, Beau. Are they...?

How are you going? Yeah, I've got a system, mate.

I'm cranking them out. Yeah.

Yeah, beautiful, beautiful.

So, I'm working on the lemon curd.

The doughnuts are proving very nicely.

The boys are rolling their gnocchi.

The ragu is bubbling away.

Oh, that's looking good.

Don't get any bolognese in my curd, yeah?

No, no.

(BOTH LAUGH) Wouldn't be very nice.

Look, we need to be smart about the way we run service.

It's a lot of people.

And the way to do that is to be prepped very well before service.

We need to make sure that it's ready for the punters when they come in.

How are we doing, boys? Pretty good, mate.

We're good.

We're at about between 50 and 60 pax.

That's what we've rolled? Wow. So...

Remarkable, right? OK.

It'd be a goddamn feat to pull it off.

Really? Yeah, man!

Why would you put a rookie through that kind of pressure?

I know, right?

Remarkable.

Lemon curd is done.

So I want to start frying my doughnuts and start filling them.

The dough is looking fantastic,

light and fluffy.

Whoo! OK.

There's a poke test that I'll do. So you'll see...

I'll poke one of them. If it bounces back completely.

it's not proved enough.

If it falls flat, then it's overproved.

If we see...

..bounces back a little bit,

perfect, perfect.

That's exactly what we want.

We're going to start frying some of these.

Awesome. That's great news. Yeah.

We're looking pretty good right now. I think we can pull this off.

You KNEAD to hurry!

45 minutes to go! Oh!

She's good. She's very good.

JAMIE: These noodles,

so we'll cook them in batches, chill them,

and then just have them trayed.

Alright, alright.

Declan. Sweet, sweet King Declan.

Talk to the booty 'cause the hand's off duty,

and the face ain't listening.

Go, team! One, two, three - turquoise! Grr!

We've got an army to feed,

so we're making sure we're not falling short

on any of these elements.

Lemon zest could be good... SARAH: Yeah.

..through the XO at the end. Yeah. OK. Done.

Yeah, do that. I think that'd be good.

The pizza dough and the toppings look so great.

I've got my choux in the oven.

A bit longer.

Hundreds of choux. All need to be absolutely perfect.

It's freaking me out a little bit.

Oh!

I'm just waiting.

Sarah's here, just working like a machine on that cured meat XO.

Loz is working on that hazelnut praline.

It's going to add richness to these choux buns.

You're actually, like, working like a machine.

Let's do this. Yes, Chef.

And it's inspiring and motivating me.

Nice. Alright.

I just need to make sure I don't let the girls down.

I'm jumping in here. You alright? Yeah.

I got to...

It's time to pull the choux buns out of the oven.

Ah, shit!

And I can't bloody believe what I'm looking at.

(CHUCKLES)

It's not bad.

These look delicious!

They're just light and airy and fluffy and golden and crispy.

And these are some of the best bloody choux I've ever made.

Alright... SOFIA: Declan!

Holy moly!

Are you happy?

I'm a little bit chuffed, but I don't want to speak too soon.

You should be happy with those. OK.

SARAH: Declan, these are insane. Yeah.

Good work. Good work, Declan.

We're going to fill them with that delicious creme pat,

some hazelnut praline.

Loz is working on that.

So the praline's here. Yeah.

This needs to be blitzed. Blitzed?

Yeah. So, it's just a mix

of sugar, roasted hazelnuts.

Yeah. Set and forget. Add as many of those hazelnuts.

I'm a little bit worried for her. She's taking on so much.

This hasn't really worked. Oh. God.

It's not good, is it?

What's going on?

Our hazelnut praline's just, like, turned into like a toffee.

Yeah.

This isn't looking good. Far out.

We cannot serve this like this.

This could be, you know, what makes or breaks us

from earning that immunity?

My, um, praline paste - I've stuffed it for the team.

I'm pretty disappointed in myself, actually.

Far out, it's bloody hot.

I don't even know the science of it right now,

but it's turned into a caramel-set fudge.

Oh, yeah.

I'm not feeling great about it because I felt like

we were so on top of everything.

Crunch time is now. Now.

SNEZ: Let's go, Audra!

10, nine.... YELLOW TEAM: ..eight, seven, six,

five, four, three, two, one!

(SCREAMS) Ah-ha-ha! JAMIE: Yes! (LAUGHS)

I'll never bloody do noodles again!

Well done! (GROANS) It's done.

Alright, that's enough. Let's go.

Are we done rolling gnocchi?

Yeah, mate. Yes!

Ho-ho!

Yes! (LAUGHS)

Thought that would never end. There's a lot to do, fellas.

You got to start cleaning down and getting ready for service.

Yeah, thanks, mate. Good luck.

The lamb looks really nice and juicy.

CALLUM: Yeah, lamb looks incredible.

SAMIRA: Ben?

Oh, look at that! Hurry, taste.

Tell me if you want more salt or spices 'cause I can't taste.

Pretty good. Table of salt, I reckon.

LAURA: Far out!

I've got no idea what's happened to this praline.

I don't know how to fix it.

I don't think I have enough time to make another version,

but I know that if I put this on the choux buns,

we will not win immunity.

What...? What have I made?

Have I made something new here? That is so weird!

I've never seen this.

And I'm like, if anyone knows... So, it's just sugar and nuts?

Yeah, and salt. And this water has come out of it?

Yeah, yeah.

I'd say walk away and shut your ears, Poh.

OK. Yeah.

My wheels are coming off quick and fast.

I am so stressed about this praline paste.

(BLENDER RATTLES)

Time's almost up, and I need this to work.

Yeah. What happened?

It'll just candy. Yeah.

No. No.

I just don't know how to fix this praline paste.

I've tried to blitz some down and re-emulsify it.

It's set again.

This is my third attempt now

to try and save this hazelnut praline.

I've got olive oil into it.

It's working.

Just. Whoo! Yes!

Nice. It worked!

Yes. Good stuff.

The texture is just interesting. I don't know if it's, like, perfect.

I'm just gonna try and get it the best that I can.

Yeah, you're doing an epic job. Good stuff.

We're all doing an epic job.

Oh, it's getting spicy out there. POH: Oh.

There is still a lot to do.

The turquoise team, they had this, like, praline-gate

where they couldn't get it done. Yeah.

I think it's finally happened.

DECLAN: Thanks, Lozzy.

Yellow team is seriously worrying me with that noodle dish.

But that dish has so much left to do before service.

JAMIE: Backs, backs, backs, backs, backs.

We hope you're wrapping it up, teams.

You have 15 minutes to go!

Sauce, sauce, sauce. Got to get onto the sauce.

JAMIE: We're running out of time.

You can make the sauce, and then we need to finish.

AUDRA: Yes.

How are these buns going?

SNEZ: Ooh! Oh, my...

Everyone's in a rush. There's chaos everywhere.

That was so close!

Snez... I'm good.

..don't do that.

Oh, they're so soft.

As good as these brioche buns look...

Two more, Jamie.

They still need to cool, be cut and then filled.

We need to motor.

We want to be ready as much as we can.

Our target of getting everything done before service

is not going to happen.

Can't change it. Just got to go.

Yes, Chef.

We need to make sure what we've got is ready.

Audra?

(SIGHS) Can you believe it?

Oh!

ANDY: Here they come.

Hey, crew. Come on in.

SOFIA: Hi, everyone.

The punters are rolling in, which means 10 minutes till service!

Let's go! (CHEERING AND APPLAUSE)

Aaaargh!

BEN: Ah!

You guys good? Snez?

SNEZ: Huh? We got to go.

Oh, my God, I'm in a pickle, guys!

You've got to pipe it. Got to fill it.

This is gonna be a lot, yeah? Yep.

This is a panic mode.

Literally.

Is that almost ready, mate? I'm...I'm ready.

Oh, my God.

There is mountains of people coming into the MasterChef garden.

Hello. Welcome.

It's a crazy sight to see.

Service-wise, I'm doing all the dessert,

and the other boys are doing the main.

We've got bolognese. We've got lemon-curd doughnuts.

Can't be beaten.

I feel really happy right now because the sourdough doughnuts,

it's just my little mark on this competition.

Like, sourdough, that's, like, the thing that defines me.

Let's go, boys!

Lemon curd and meringue - they're a classic combo.

I'm really, really happy with how it's come together.

Who's excited for some doughnuts?

Doughnuts! (LAUGHS)

It's DOUGH time in 10...

JUDGES: ..nine, eight, seven,

six, five, four,

three, two, one!

Service has started! (CHEERING AND APPLAUSE)

Who's excited for some gnocchi?

Gnocchi! Hey!

Yeah! (LAUGHS)

We've decided to cook gnocchi to order,

which is a huge feat.

For every gnocchi, there's a doughnut, yeah?

When people wait for food, they're not happy.

Three doughnuts, three gnocchi. Yep.

But you know what?

If anyone can do this, it's Andre.

BEAU: This guy's a machine. Look at him.

Coming. Ready?

Andre's got, like, five pans of gnocchi going.

He's flipping, man. He's, like, arms everywhere. He's...

Honestly, I've just never seen anything like it.

This is so amazing to watch firsthand.

Whoo!

There's gnocchi for days here.

Hey. Two? Just the one.

CUSTOMER: Thank you so much. No worries.

It just looks so gorgeous and atmospheric.

ANDY: Yep.

It really does feel like Dough Fest.

I can't wait to eat, crew. I reckon we get the first dishes in.

Yes! Let's go.

So, we'll start with the savoury.

Orange team's gnocchi porcini bolognese.

I think it looks great. It does.

Super generous portion there. Yeah, it looks so hearty.

Super... And that glistening, like, lick of oil around the outside.

Yeah. I'm in.

Shout out to the self-proclaimed dough boys over there.

(LAUGHS)

Gnocchi for the masses in four hours.

That's just...stupidity? (LAUGHS) Yeah!

And only Andre would probably put his hand up to go,

"Yeah, let's do this."

There's a fine line between madness and genius. Yeah.

And he has come up with these beautiful, light, plump pillows of gnocchi.

It catches all of that beautiful ragu.

And that's what you want.

I really love that fatty richness of the ragu.

It just made me want to be, like, around a fire,

eating this bowl of food.

I could not believe that they not only made gnocchi,

but they also bothered to push them onto the paddle

and get those lovely ridges,

was just going the extra mile.

They have been worth it,

because they obviously catch more of that sauce.

So, it looks extremely attractive.

In fact, it looks like... (CHUCKLES)

It looks like it's perfection.

Sweet dough, uh, from the orange team.

We have a sourdough doughnut with lemon curd and meringue.

It feels amazing.

I reckon it looks epic. Yeah, it looks adorable.

I've got to hand it to Theo,

that sourdough doughnut is, like...

..10!

10, 10, 10, 10, 10.

Definitely, I'd take this any day of the week,

because of the flavour.

I did enjoy the doughnuts, I've got to give that.

I think the lemon curd tastes superb.

And also the richness on the sugar is just perfect.

I thought that the dough was really quite perfect.

I love that caramelisation on the outside,

which is still super tender.

He's done such a great job and the flavour is delicious.

And you know what? For me, that filling was perfect.

I'm not sure whether the meringue was necessary.

I did warn him that it might take it into the sweet zone,

and I think it does.

But as it stands,

I still really, really enjoy it.

I think he's done a brilliant job.

ALANA: There we go!

BEN: I'm really proud of the pink team.

Let's put a little bit more lamb in there...

I'm really happy with the flatbreads,

the slow-cooked lamb, the pickled chillies,

the sumac onions... Could you want any more, honestly?

The main concern would probably be the doughnut is a bit out there.

But it's the way we've tried to stand out and be different today.

Hopefully that doesn't count against us.

Thanks! Enjoy, guys. Have a good one!

So this is the pink team's menu.

And their savoury is slow-cooked lamb pitta.

I am fixated on this bread.

As I'm looking around, everyone's got nice charred edges.

I'm loving that. Yeah!

I've got some lovely char on mine. I'm loving that.

Yeah, mine's got beautiful char, too.

I'm going in.

Remarkable.

I've really, really enjoyed it, actually.

And I've got to really, really congratulate Samira,

because this bread is just perfect.

It's proved enough.

It's nice and soft.

It does what it's supposed to do, it's wrapping well.

Yeah, it's really pliable... And I loved the lamb!

It's tender, it's well-cooked.

It's delicious. Mm-hm.

Alright, let's move on to pink team's Chinese doughnut.

What do you think of the looks of this one?

It's...it's hefty.

I'm a bit scared about how to attack this.

Same.

Hmm.

The thing I loved the most about this

was probably the chocolate creme pat.

In terms of the vessel itself,

I think what I feared has happened.

The fact that they used a baking powder,

it's just compromised on the texture.

It doesn't have that glutinous chew that you look for in dough.

So it's sort of a bit shorter and cakey.

I am not satisfied with the doughnut.

I think it's too tough.

It hasn't raised enough.

And we end up with a lump of something,

which is not really what I expect.

Unfortunately, on Dough Fest day,

it's the dough that fell a bit short.

Yellow team - wondering how they're going for service.

Yeah.

Because when I saw them just before,

they weren't set at all. Yeah.

SNEZ: I'm sorry, guys.

I'm so sorry, it's taking forever.

I am so sorry, it's coming out.

It's really a lot of pressure when everybody's staring at you.

So, just saying, uh, forgive us!

JAMIE: How many do we have, total?

This is the first one. I'm so sorry for the wait.

SNEZ: This will get messy, so definitely get, um, napkins.

Can't believe we pulled off those bloody noodles!

JAMIE: We're working really hard

to serve those delicious South-East Asian flavours.

Our noodles are fresh and vibrant,

delicious prawn and a lot of crunch.

Brioche buns that are perfectly smooth

and filled with this delicious cream and curd.

This is the part I love, you know?

But we were rushing.

And obviously, when you rush, you make mistakes.

Got a few noodles out.

Enjoy, ladies. Thank you so much for waiting!

Alright, this is yellow team's menu.

And their savoury is pan-seared prawns with cold noodles.

ANDY: I think it looks good! POH: It looks good...

Like, plenty of crunchy, like, textural elements on top.

Quite a lot of noodles!

A lot of noodles.

I thought this was a great idea to stand out from the pack.

There is so much work in this plate of food.

I just don't know if it was worth it.

Yeah.

Audra was literally on noodle prep

for the whole cook. Mm-hm.

It just misses the mark a little bit.

The first thing that hit my palate

is how oddly unbalanced the sauce is.

I thought they were going to hit this dressing so hard,

and I thought we would get

all these, like, bright, vibrant, punchy flavours.

But all I'm tasting is just kind of this weird bitterness.

For me, the first thing that came up to me

is the excess of noodles in my dish.

They did not have time to absorb the dressing or any liquid.

And sadly, this is not only just overcooked,

but it's a nightmare to eat. Absolutely.

Alright, now we're up to yellow team's sweet,

with their lemon lime cream bun.

(GIGGLES) It's really hard to eat!

(ALL CHUCKLE) What's going on with my face?

Funny. Oh, yeah, a bit down there.

(ALL LAUGH)

POH: Yeah, really hard to eat.

But I think Snez has done a really good job on the brioche.

It had that bready, yeasty flavour

that I think real handmade brioche has.

We get so used to these overly sweet buns

that just melt in your hands with burgers and all of that.

It's more similar to the brioche that I've had in Sicily

with the little top-knot,

that they eat for breakfast there.

The lime curd and the lemongrass is also really beautiful.

I love the way they included

those little bits of lime flesh in there

so you really got those pops of sourness

and that juicy fruit kind of thing going on, which is lovely.

In France we have something very similar called a tropezienne.

I used to make them when I was tiny.

It consists of brioche dough, flatter,

with a creme madame inside with some kirsch.

Instead, what they did, the same using lime and lemongrass.

It's perfect.

I'm just going to be doing this all night long.

It's alright. Love that.

Yeah. (LAUGHS) (EXHALES)

DECLAN: There's a big line of people there,

hungry diners waiting to try our food.

I'm so proud of how the girls are working.

Are you alright down there, Loz? Killing it. Happy.

OK... Happy days. (LAUGHS) Whoo!

We worked cohesively as a team,

and we've got some bloody delicious flavours going on there.

Keep going girls, you got this!

No, you got this, Deckers.

Fried pizza topped with stracciatella, sugo and XO.

It's so naughty and delicious. I know...

And the sweet dish - choux bun filled with a Nutella creme pat,

and a hazelnut praline.

Alright. God!

I just hope this praline has turned out nicely for the judges.

Alright. Thank you so much.

OK. Turquoise team's savoury...

..is a pizza fritta with salumi XO and stracciatella.

ANDY: My mouth is watering! My mouth is watering, yeah, it is.

It's very appetising. How happy are we? (LAUGHS)

Mm.

Wow.

Wow. (GIGGLES)

That is so good, so good!

Let's start with the dough.

Beautiful, beautiful aeration on that prove.

It's got a little bit of chew and great flavour as well.

And it's beautifully crisp on the outside.

And it is just the perfect vehicle

for all of the money that is going on top.

This multitude of topping on the top - is it soft,

that tomato sauce

also really corresponds well with everything.

And you know what? I would have the whole lot, nonstop.

Yeah, I think I'm going to go back for more. (LAUGHS)

Bless yous, thank you so much.

Turquoise team's sweet is Nutella choux au craquelin.

OK, I'm very intrigued about this, very, very intrigued.

Because that hazelnut praline,

at one stage, it was literally a brick of toffee.

It's all about generosity today, isn't it?

Are you going in? I kind of want to do this.

Oh! Oh!

Ha!

Whoa. Whoa!

I always worry a little bit when people do conventional pairings

like strawberries and Nutella,

but, uh-oh, accidentally finished all of mine.

Um, so yum, so yum.

Peeling back the lid and eating it, I felt like a little kid.

It's just so joyful.

And I am so glad

that Laura saved that praline, which was more like a toffee,

because that was my favourite part. Yeah.

For Dough Fest, again, I wouldn't change a thing.

The choux, which was Declan's little baby,

he really wanted them to be identical.

And then the feeling is naughty, very, very naughty.

I've got to give it to Declan, like, he didn't just do amazing choux buns,

he led that team, he led that team.

I think they made a great team, the three of them.

That's right.

LAUREN: Take it. SARAH: Whoo-hoo!

Whoo! Last two!

Yay, we killed it! Great work. Team turquoise.

Well done.

That's the last one, guys. (ALL CHEER)

Yay! Good job! Sold out, sold out.

Oh, my God!

Boys, well done.

Well done. Great job.

I'll be cooking gnocchi till midnight.

Gnocchi boy!

We always knew that you guys would have what it takes

to dish out the dough to the masses.

And, boy, did you PROVE us right.

The garden, it was absolutely buzzing.

And the food - don't even get me started.

The good food isn't the only reason to celebrate.

All together, you guys raised...

..¤4,000 for charity.

Now, with so many delicious dishes...

..you made it really hard for us to narrow down.

Turquoise team...

..your pizza fritta was so freaking good.

The dough was spot on. The toppings, holey moley!

Yellow team.

The flavour in that dessert was lovely.

Snez, that brioche was brilliant.

Pink team, those wraps were proven perfectly,

the sauce superb, and the lamb beautifully cooked.

Orange team, your gnocchi was an absolute ripper - plump, light.

Andre, such an impressive and insane feat. (LAUGHS)

You all served at least one dish we would be happy

to receive at any festival.

But there was one team that gave us two.

And that team was the...

..turquoise team!

Congratulations, turquoise team.

Oh, thank you.

Immunity is all yours. Yay!

Oh, my God! Amazing!

Good stuff, guys.

Declan, that choux was a chonker. (LAUGHTER)

But we loved every mouthful.

I'm so happy, thank you.

SOFIA: Thank you.

Well, Declan, Laura, Sarah,

come Sunday, you'll all be safe and sound up on the gantry.

So good. Amazing.

Good night. POH: Well done, everyone.

ANDY: Well done, everybody.

See you next year at Dough Fest!

NARRATOR: Sunday night on MasterChef Australia...

It's Junda Khoo!

..a two-round elimination... Oh!

..puts their tastebuds to the test.

There are more than 40 ingredients in that bowl.

Oh, Jesus.

What are you thinking, mate?

I really don't want to be cooking in that second round.

Ooh!

And next week...

(ALL GASP)

..is the sweetest week of all.

POH: It's dishes like that that are career making.

Captions by Red Bee Media