Original subtitles

ANDY: Hello!

(JUDGES APPLAUD)

SOFIA: Morning, everyone!

WOMAN: To benches. Come on in!

Pick a bench! Any bench!

Oh, damn.

Or just go to the bench that is left.

Back to the front again.

What is going...

Oh, look at this line of Asians. Let's go. (LAUGHS)

Oh, wow.

I bet you're all itching

to know what's under those cloches on your benches.

WOMAN: Yeah.

Mind's racing. There's a whole lot of things.

You know, it could be a special ingredient.

Is it, like, a special kind of mystery box?

It could be anything.

Should we end the guessing game?

(LAUGHS)

Are we all ready?

One hand on your cloche.

You can lift your lids now!

(ALL EXCLAIM AND LAUGH)

OLAOLU: OK, I feel good about this.

Oh, my God. I feel good about this.

I feel very good about this.

That's right, it's your first team challenge!

(ALL CHEER)

Dot, first team challenge.

What do you think of your new family?

New family. I'm excited.

I like my current family, but, you know, we can expand.

(LAUGHS)

Um, I think we've all got very different cooking styles,

but I think that's a positive.

We can put our heads together

and hopefully make something amazing for you guys.

Row two, all Asian crew.

WOMAN: Yeah!

Definitely French cooking here, guys.

Joking.

Aaron, are you excited to cook with your teammates?

I'm so excited.

They're amazing cooks, so I'm, like, I'm keen to get going.

Yeah.

We want each team of three to work together

to cook us a MasterChef-worthy family feast.

We want at least two mains,

three sides, plus something sweet.

Whew!

You have 75 minutes

to prepare a sumptuous feast with your teammates.

You didn't think we were gonna make it easy for you.

You know, 75 minutes, we usually make one dish,

and now we're asked to make six.

So...that's a lot of work.

It's not all fun and games, though.

The two teams who have the least impressive dishes

will face elimination tomorrow.

Your 75 minutes starts now!

(CHEERING, APPLAUSE)

Alright, what are we thinking? Let's pick a cuisine.

I think we've both done lobsters recently.

OK.

So I was thinking, as well, lamb. Like, Aussie?

Yeah, yeah. Like, a lamb rack. Lamb rack.

Like, surf and turf. And that's so Aussie.

Yeah. Love. Love. Obsessed, actually.

Guys, I've got onions and pomegranate.

WOMAN: Do we have lemon? WOMAN 2: Yeah, I got the lemon.

I actually love the amount of chatter.

There's so much energy in here.

To make it cohesive,

I think we're obviously going to do Indian, right?

We're going down the Indian road?

Yeah, you would feel comfortable.

I do. I feel like...

I'm in my zone. I'm in my power.

We'll follow you, Mum. Yeah, yeah.

You're Chef today. We are doing Indian.

Alright. Yeah.

Whenever I think of family feast,

I think, like, you want everything to flow together.

And I think cuisines such as Indian

are, like, the perfect cuisine for a team challenge.

I am feeling really excited.

I love my team and I am so pumped

and excited for them to be learning Indian cuisine!

This is Sunday night at Kanika's house!

I think our strategy today is,

obviously, Kanika is going to be our team leader,

and then Jack and I are just going to really hone in

on our ability to take instructions from her.

I'm a little bit out of my depth with Indian food.

I know a butter chicken, that's about it. (LAUGHS)

Today, we're gonna be cooking butter chicken,

a chickpea curry, a mango salsa,

a mint and coriander salsa,

a raita, and a kheer,

which is an Indian rice pudding.

I've got two litres of milk on the stove warming right now.

This one! I've got this... Oh, sorry.

That's OK.

LUCY: I love all the woks on our bench.

Oh, man.

Guess what cuisine we're making. Yeah. (LAUGHS)

I think, like, when you get two Chinese-background people

and you look at the front and there's a lobster there,

you think ginger shallot lobster with noodle.

Alright, team leader, who's it gonna be?

AARON: Emily. Emily? Cool.

Um, so, today we are going to make a ginger scallion lobster

with noodles underneath.

We're going to go for a steamed snapper

with ginger and scallions,

and ABC soup with cucumber salad,

a tapioca sago dessert.

Have we started the noodles?

Nah. I'll do the noodles.

I think we're a bangin' team.

Everything that's on the menu,

Aaron and I both have made in the past.

And then Lucy is the dessert queen.

She's going to kill this.

Trusting Emily's leadership, so we're gonna smash it.

You know, Asians love A's,

and, basically, that's what we're aiming for today.

(LAUGHS)

Is that the nicest way to put it?

That was good.

SOFIA: Oh, yeah, mama!

We're going beef, guys.

(LAUGHS) That's too much food.

That's too much. Is that too much? Never enough.

There's no such thing as too much food.

75 minutes is not a lot of time to create a feast.

And I think we need to inject as much flavour in as we can.

And with a Middle Eastern-style feast,

we can do that.

OK, I think just two. Two, yeah.

You're fine with that? Yeah.

I mean, at the end of the day,

we've got the chicken skewers, as well.

Yeah, exactly.

Nobody's eating a whole steak to themselves in any family.

Oh, not in your family? (BOTH LAUGH)

Today for our Middle Eastern feast,

our two mains are going to be chicken,

preserved lemon and garlic skewers,

a beautiful Baja-style spiced steak.

Our sides is my mum's cauliflower salad,

pilaf rice, and two dips -

baba ghanoush, and we've got a tahini yoghurt.

I'm on sweets.

You're getting, like, a Dubai chocolate-inspired pavlova

with a chocolate chewy pavlova base

and Chantilly pistachio cream on top,

with some nice citrus flavours placed over the top of that,

just to tie it all together.

I feel like naturally I've become the leader.

I don't know if it's because I'm in the middle of these two,

but Miin doesn't really know the flavours that well,

and Alita, she's focusing on the desserts.

Let's hope I lead us to success.

Guys, we've gotta have fun.

MIIN: Yeah, let's go. This is craziness.

Have fun with this.

JACKIE: Can I ask, do you know what this is?

That's thyme. That's lemon thyme.

That's lemon thyme. I'm gonna use that.

Yep. Are you guys gonna use this?

Perfect. It is great.

Uh, we are going to be making, like, a Mediterranean feast.

We are doing lamb cutlets, pan-fried King George whiting.

Jackie's going to be making a sponge cake with citrus elements

to kind of complement the rest of our food.

So, hopefully, it feels like Sunday lunch, family,

glass of wine, and just enjoying all of the food there.

Alright, early days, Casper. I'm liking the look of it.

Yeah. Give that a smell.

Alright, that needs time... It hasn't even fused yet.

Yeah. This should be good.

We're gonna go, like, Australians, surf and turf,

but then bring in some native flavours, too.

So, we're gonna do a whole lobster and then also lamb ribs.

And then Luke's gonna get on a nice crumble.

Alright, crumble's going in, gang.

So, lamb is on, cooking.

Luke's got his crumble in the oven, so I think we're on track.

I'm gonna do the first fry on the chips.

Yep.

Teamwork is key!

60 minutes to go!

(JUDGES SHOUT ENCOURAGEMENT)

Do you have the vegies? Vegies, vegies.

Doing the salad, right? Eh?

I'm doing the salad? Salad and glaze, yeah.

Yep, and the glaze.

What's our other side?

The hummus, the salad, and the...

(READS) "Sides - eggplant rounds,

"kale and grape salad..."

Oh, you want eggplant.

OLAOLU: I'll get it. I'll get it.

Alright. Yeah, the big ones. You keep going.

Forgot about the eggplant.

For our family feast, we're gonna do

Middle Eastern-style food.

So, a nice steak

with a caramelised onion reduction.

We'll do a sumac-and-lemon roasted chicken.

And for dessert, a La Luz crumble,

which has apricots and some spices in it.

OK, my chook's in,

so I might portion steaks

and get them ready to room temperature.

Are we happy with that? Yep, yep.

Definitely. Definitely.

I'd say, looking at our team,

I can't really see a really standout natural leader.

Naturally, I'm pretty introverted,

and Olaolu is also a fairly quiet person, as well.

Lydia's quite outgoing,

but I don't know whether she would want to stand in

as a leader and tell people what to do,

so we're gonna workshop together as a team.

Right, pink team, who's the boss?

LYDIA: We all are. (LAUGHS)

Do we speak to anyone in particular,

or what's going on here?

No, you can speak to us as a collective.

Oh, OK.

(BLENDER WHIRRS)

You go over there, I'll stay here, and then...

Shall we? Right.

Hey, pink team, bring it in.

We're gonna have a little team talk.

"So...so..." is not an answer for me.

We're gonna have a little team talk.

Yes. OK, right now, we came up,

and we can't have three individuals in this.

We need someone to steer the ship

And then two others just to really get behind them.

Andy and Jean-Christophe have concerns

we may not all be on the same page.

Yeah, alright. Let's do it. Are we on?

We're on. Let's go.

Thank you.

I don't really know exactly where each dish is up to,

which has started a bit of a blinking red light in my head.

There needs to be a clear leader, and, otherwise,

we're not gonna get this done.

We'll be back in the black aprons

and cooking for our life again and at risk of going home.

We can't have three individuals in this.

We need someone to steer the ship,

and then two others just to really get behind them.

Um, are we on? I'll do it.

Yeah, we're on. Let's go.

Thank you.

I'm pretty introverted,

so whilst I'm not naturally that person

that wants to take the reins from the start,

when the time comes, I am happy to step up and lead a team.

How are we going, Olaolu? You're on the anglaise?

Yeah, yeah.

You got everything you need for that?

I think so, yeah.

We haven't been communicating as much as we should have.

How you going, Lydia? Is that salad done?

Nearly. I'm about to just zhuzh it up a bit.

Alright. And we've gotta get that eggplant done.

Yeah.

It's kind of now, being a bit of chunk out of the clock has gone,

I need to know where everyone's at so we can deliver in time.

If you need something, just tell me and I'll run for it, alright?

Alright. Thank you.

MAN: Alright, let's get this thing cranking.

Alright, guys, fish is on.

GRACE: That's awesome, Luke.

Yeah, I like it, I like it.

We have such a great team, all girls.

So, I think we're gonna nail it today.

HANNAH: All girlpower today. Hell yeah.

For our first team challenge,

we're thinking modern Australian roast dinner-type thing.

It's gonna be spatchcocked chicken, baked fish,

and then we've got lots of beautiful vegie sides,

just big whole vegetables.

So, we've got a potato dish,

a carrot dish, and a broccolini dish.

And we're gonna finish with ricotta-and-orange cake

with a nutmeg orange ice-cream.

Good, ice-cream is almost ready to chill.

You're amazing! Are you kidding me?

Dude, you're a machine.

Being a mum of four, I do this all the time.

I do friends' feasts, family feasts.

So, naturally ends up that I'm the team leader.

OK, so, I'm just gonna load loads of parsley,

basil, dill into the fish, with lemon and garlic.

Just absolutely load it. Lemon and garlic, absolutely.

Yeah. Yeah.

It's really chaotic, but I think we're girls

and we're communicating pretty well.

I think we're on the same page throughout,

and we're talking, we're checking in with each other.

So I think that's really important.

Teamwork makes the dream work!

45 minutes to go!

(JUDGES APPLAUD)

PAT: Needs salt. Yeah.

And a bit more sweetness.

DOT: Guys, it's smelling Middle Eastern. Whew!

We're working great as a team.

The spoons are flying between us,

we are tasting as we go,

which my mum always said you had to do,

and it's starting to feel like a family.

Guys, it's looking good.

So, I'm focusing on the Baja-style spice steak.

Guys, the steak looks gorgeous.

I want to eat that. Yeah.

Miin, he is busy at work.

He is putting those chicken skewers together,

and it is looking good.

The pilaf rice is in the oven.

I'm just trying to taste the rice.

Alita is working on the dessert.

I am so happy that is looked after,

I don't need to worry.

I'm trying it as she goes, and, oh, my gosh, it is spiritual.

Oh, my God! Hi!

Look at this meringue!

Oh, darling! You've made a pav!

We're actually doing pretty good.

And, so, you're just gonna cook these, like, on what?

How are you gonna do it? Just...

Just medium rare-ish, I think, is probably the safest.

So we'll do zhuzh-zhuzh,

and then we'll pop it in to, like...

Zhuzh-zhuzh. Zhuzh. Yeah, zhuzh.

(LAUGHS) Zhuzh-zhuzh-zhuzh.

Two dips? Two dips,

Two dips, a salad, and the rice.

Oh, wow. So, kind of a fourth side?

Yeah. Why not?

We are really running with

creating a feast that we would want to eat.

When you're feeding a crowd, you want to have variety,

so we've got four sides, actually.

We just kept giving.

It's a feast, after all.

This is something I'd love to sit down and eat,

so, hopefully, the judges feel the same.

EMILY: Use those muscles, bro.

I'm just butchering the lobster

and coating it in a bit of cornflour

and some Shaoxing wine, some seasoning, as well.

That's gonna go into our lobster noodle dish.

EMILY: For our Chinese feast,

we need this lobster dish to be our wow factor.

So, we're putting on two lobster tails.

Want a hand with the lobster?

And then we can serve, like, the lobster on top of the noodles.

Yep.

But one thing we need to make sure is

the cook on the lobster, as well.

It's easy to go over, it's easy to be under,

and to be absolutely precise, that's what we want.

Can we taste this, guys? LUCY: Yeah.

We want the juices coating the shells and the meat.

Like, we want it to be

easily coming out of the shell, as well.

There's not much sauce going.

You might have to make more sauce on top.

Yep.

Sauce is good. Mmm!

That's really good. OK, cool.

MAN: Let's get it going.

CASPER: Happy, Luke? Yeah, ice-cold happy.

HANNAH: I'm feeling good about this.

I'm gonna shove something in your mouth in a minute.

(SIGHS) Yes, please. Great.

We're about halfway through the cook,

all our ovens are packed.

We've got cake in one, chicken in one,

fish in one, potatoes in two.

And we're now working on our vegetables

for our modern Australian family feast.

OK, ladies! Hello!

How are we? JEAN-CHRISTOPHE: Hello.

We're good. We're good?

I think so. So, do we have a leader?

I'm the mum, so I think it just suits.

She's a mum. (LAUGHS) OK, let's go, Mum.

Talk to us. What have you got?

So, we're going to do an Australian family dinner.

Bella is our dessert queen,

so we're playing to her strength today.

She's going to do a ricotta-and-orange cake,

and then she's doing a nutmeg ice-cream.

I've just chucked a spatchcocked chicken in there.

We've got some whole-baked snapper over there.

Yep. So, they're our proteins.

What have we got flavour-wise?

On the spatchcock chicken, what have we got?

On the spatchcock chicken, we're going herbal.

Snapper? Um, snapper.

We've actually mimicked the herbs as much through that

so that we're, like,

kind of have a cohesive flow in this dish.

Um, I feel like they need to be a little different, though.

Simplicity is great,

but I think we want something to kind of...

Yeah. ..spice it up a little bit.

Yeah. You know what I mean?

See that big sign behind you?

We're not at home anymore.

We're in the MasterChef kitchen.

Um, I'll go have a chat. Push on.

Andy's looking concerned that we haven't

elevated this enough to MasterChef style.

And the bottom two teams are going into elimination.

We need to figure out what to do.

Are we adjusting anything?

Um...it's a bit manic today, isn't it?

Are we adjusting anything? Are we good?

Um, it's not about our proteins being wrong,

it's about them not standing out.

Andy's looking concerned that we, you know,

haven't elevated this enough to MasterChef style.

So, this really is about zhuzhing up...

ALYONA: The sauce, yeah.

So, we're starting to chat amongst the bench

about some ideas.

The one thing I'm just thinking now,

I don't want to go too yoghurty on everything.

Yeah.

We've come up with a little garlic yoghurt

underneath the potatoes.

I want kind of some acidity from that garlic yoghurt sauce.

It ties in perfectly.

So, I'm gonna start on the garlic yoghurt.

I think that's enough to elevate our dishes.

I think it's also going to save us from the bottom two.

Uh, a little bit manic, but I really do trust my team,

and I can see that we're pulling it together,

so I'm actually feeling OK.

I am honestly so excited.

It is fantastic already.

There is so much to be offered,

and I cannot wait to taste all the food.

But there are some good and there is some bad.

SOFIA: How about the pink team?

I'm really curious, because they're very different people,

very different cooks.

I think it's a ship without a captain.

So, it looked like Pat was supposed to be the one, yeah?

But I don't think he knows what Olaolu is doing.

It needs someone to pull everyone together.

SOFIA: We've got Miin, Dot and Alita

in the turquoise team, doing a Middle Eastern feast,

and then they're actually kind of doing four sides,

because they're doing two dips, a cauliflower salad and a pilaf.

I don't know,

it feels like they're being a little bit overambitious.

Like, let's just do more. We do. Yeah, yeah, yeah.

If we can do it, let's do it.

I just hope they can pull this off.

VINNIE: Uh, the team's going pretty good, I think.

We're all hands on deck.

Everything here is, uh, Mediterranean-style.

I've just taken my lamb out of the oven.

Petro's just butterflying his fish,

which shouldn't take very long to cook, it's just fish.

Jackie's just working on her custard now, as well.

I think we're doing pretty well together, yeah.

Are we happy with that? JACKIE: Yeah. That looks yum.

Are you happy with that? Let's see.

You're not Petro. (ALL LAUGH)

Are you happy with that? Interesting you should ask.

GRACE: They're cooked.

CASPER: For the Australian surf and turf,

we've got the salads pretty much done.

The cabbage is now done, as well. Lobster is done.

We're just gonna plate it up.

I'm about to fry the lamb ribs,

and then the crumble's in the oven.

So, all we've got left is

just make a few sauces on the side and plate everything up,

make it look pretty.

Plain and simple, crew!

Pick up the pace or these menus, they just won't get done!

25 minutes to go!

SOFIA: Let's go, let's go. JEAN-CHRISTOPHE: Allez!

Oh, beautiful. Beautiful. Beautiful. Beautiful.

A feast with two mains, three sides and a dessert,

it's a lot when it comes to Indian food

because there's, like, so many spices,

so many different flavours.

It just feels like chaotic right now.

Take it off the bone... JACK: Yeah.

..and put it on the griller one more time.

Gotcha. And I'll crank that to 250.

Yeah, it should be fine.

We've got the chicken grilling for the butter chicken.

Otherwise, are you happy with the spice, or do you want it...

I love it. I'm loving it, Annabel. It's so good.

And Annabel's going on the condiments now.

(SPEAKS IN INDIAN LANGUAGE)

Ancho powder? Uh...

Dry mango. Dry mango. Dry mango. Dry mango.

Sorry, I'm talking in Indian language! Sorry, guys!

Apologise later.

It just feels like organised chaos right now.

This is just crazy.

There's, like, a full-on Indian masterclass.

Is now the time for a masterclass?

I feel bad 'cause I just, like,

have never cooked an Indian dish in my life.

Yeah, yeah, yeah. POH: But you know what?

The other thing is, you know flavour.

Just always... Thanks.

Just always go back to that. Yeah.

KANIKA: You're doing amazing, guys. You're doing so well.

I'm so proud. Super proud.

Thanks, Mommy. You're making Mama proud!

Oh, that's all we can hope for.

Hey, when you get a second, can you come and taste?

OLAOLU: Yeah. With your own spoon.

Because I've got none left.

Sumac-and-lemon roast chicken's in the oven.

It's not far off being done.

The steaks are done and are resting,

so they should be a really beautiful colour

when sliced into.

I was anointed as our team captain

and I can really focus on checking in with the team.

What am I tasting?

LYDIA: Just tell me if that's tasting a bit more balanced now.

We can always just pick it up with the tongs and put it on.

Yeah, more acid. No more sweetness.

OK, so, orange juice for acid? No, no, no, too sweet. Lemon.

Lydia's...all her condiments and sides and dressings,

we're just playing with the seasoning and the flavours

to make sure that they really brighten.

What am I tasting? Dressing? Just taste the dressing.

It's supposed to be pretty punchy

because that's all quite bland.

Too acidic? No.

Lydia does have a different palate to me, so, you know,

we're going back and forth a little bit.

Needs more... Salt?

It's a bit oily, so a bit more acid again.

OK. And a bit of salt, yeah.

Yep, yep.

We really need to get a wriggle on.

Trying to put myself into overdrive

to get everything done.

Can you please, please, please make sure

as much oil is off that sauce as possible?

I will. Even start getting it off now?

I will, yeah. Alright?

MIIN: Here, try a piece of the chicken.

Alright, cauliflower's done.

Cooked? Ooh, beautiful.

Really happy with the chicken skewers

for our Middle eastern feast.

There's extra. There's extra. That's lovely.

Miin's rice looks so generous.

Beautiful work, Miin.

This cauliflower salad's going to go so well with our mains.

Um, I am just whipping together my pistachio whipped cream.

Just trying to get the balance of flavours right

before I move on to the topping of this dessert.

Ooh, you've got orange blossom water.

Yeah, do you want some of that? It's happening.

Yeah, go with your gut, girl.

Guys, we're jamming.

We should open a restaurant. We should do this more often.

POH: You need to lock in!

You only have ten minutes to go!

(JUDGES SHOUT ENCOURAGEMENT)

PETRO: Let's go, guys. Let's go.

We're gonna make it. We are going to make it.

AARON: Knock it out of the park.

EMILY: You know what? We're Asian,

we do a stress really well.

So, we're not...we're not gonna fall into the stress of

the MasterChef kitchen today.

Um, I think we're a pretty cool family.

We've got Aaron going on the noodles,

and he's doing a fantastic job.

The fish is going, uh, the soup is about to pop up,

so we can start seasoning.

And, basically, she's doing

a fantastic job with the sago desserts.

I'm going to get the mangoes on.

How many fish do we get? AARON: We got one.

We got one, because we thought about two small ones,

but, yeah, because we got so many other things going on.

You wanted more?

You'd probably get about 70g of flesh off that each.

OK. Alright.

At a restaurant, usually just the one fish.

I'm gonna leave the final call to you guys.

Alright. It was a generous family feast.

Yeah.

Um, guys, what do we think about the fish?

Do you think we should do the second fish,

or just focus more on the cucumber salad?

Or do you think that will take too long?

Too long. Not enough time.

I think we might have to stick with the one fish, yeah.

Even if I want to cook a second fish,

there is absolutely no space available,

and there is barely enough time to steam another fish.

We decide to just deliver one perfect fish.

Fish got to come out. Yep.

Whoo! Stunning.

Are we happy with the fish? Yeah, it looks good.

SOFIA: So, we're doing one fish?

We tried to get another one on, but we just don't think we can.

So, we've got rice, we've got a fish, we've got that.

We've got the mango salad. Yep. Just the lobster now.

Bring it home, teams! Five minutes to go!

ANDY: Let's go.

MAN: Let's go.

KANIKA: You are smashing it, guys.

HANNAH: OK.

Guys, our proteins are done.

Yeah. Bella, how are you going?

I think I'm happy with this yoghurt.

As soon as this sauce is done,

I'm gonna clear down this bench, and we're gonna start plating.

For our modern Australian roast dinner, we want to keep

quite a big point of difference between the two proteins.

So, we're going to go with a herb sauce for the fish,

and we're going to go with a yoghurty juice sort of sauce

for the chicken.

Very good. Your instincts are good.

Then, to elevate our dish, we're thinking

of putting a yoghurt garlic sauce under the potatoes.

The flavour combination will go so well

with our other sauces and dishes.

I'm going to steal a lemon... Taste that.

What does it need?

A little bit more...honey. Honey?

No, a little bit of pomegranate molasses.

Yeah? Yeah, that's what I've got in.

It's time to get this all on the plate.

It can't just be slapped on, it needs to be elevated.

We want these judges to have nice, juicy chicken,

really enjoy, like, that golden crispy skin

that we've got on it.

For the fish, it's just gonna be centrepiece

with a little bit of the herby sauce on the side.

I'm basically plating my dessert.

Beautiful.

So, we're going a whole cake

because it's a family feast.

And not a little quenelle of ice-cream.

No, we're going a tub of ice-cream.

No matter what happens, girls, it's been an honour.

MIIN: That's the rice. Rice.

You wanna put some curry on it? Gorgeous. Yeah.

Last, final stages, it's all coming together

for our Middle Eastern feast.

I'm really happy with the chicken skewers.

I'm really happy with my dips.

And Alita's dessert looks exceptional.

Oh, looks good.

Alright, everyone, deep breaths.

I'm gonna serve the steak sliced off the bone and sliced.

That is a very large piece of beef.

Yeah, it's enormous.

If this steak goes bad,

we could definitely be at the bottom.

And that is a lot of pressure for not just me,

but I've got two other people I'm responsible for.

So, I have to make sure this steak is amazing.

Here we go, Dot! POH: Oh.

Here we go!

MIIN: Oh! Moment of truth, Dot. You got this, you got this.

That's pretty good, guys.

Thank God. (LAUGHS)

That is such a relief.

She's bleeding, she's blushing.

I'm not mad at it. ALITA: I'm not mad.

I'm not that mad. Are we mad?

Not mad.

Stay united! Two minutes to go!

(ANDY LAUGHS)

MAN: Cake is coming out now? WOMAN: Yeah.

How's that oil going? It's off.

Oh, OK. I'll just keep going.

Where's the oil bowl? Or the spoon?

No, alright. I'll get more. I'll get more off.

Go to check on Lydia's caramelised onions

for the steak, and I have some concerns.

It's very oily on top.

Lyds, here's the steak ready for you to dress.

I do feel a lot of pressure because

any of those decisions could push us into the elimination.

Put a bit of sauce on that steak for me.

Whoa. Whoa, whoa, whoa, whoa. Stop, stop, stop, stop.

Let's get a bit of that off. I think it's...

Stop, stop, stop, stop, stop. No more.

KANIKA: Start plating, guys! Start plating!

I'm so sorry, I don't want me to be the reason you're going home.

Doing this at home,

it just feels like I do this every day,

but doing it with different people

who have no clue about Indian cuisine

but they are so passionate...

Alright, chicken, where is it going?

Uh, in this curry. Add...chuck that in.

..and it just feels so good.

OK, where's this curry going, Kanika?

Ah... It's good, it's good.

Yeah. Put it in the bottom.

ANNABEL: Chicken, curry, and then...

And butter. Butter. Butter on top.

We've got a chickpea curry on the table.

We've got a mango chutney, mint and coriander chutney.

And we've got a kheer.

Kheer, kheer, kheer, kheer, kheer.

Kheer's ready. It's ready.

Annabel, you've got Indian soul in you.

(LAUGHS) Trust me, you do.

Time's up in ten...

JUDGES: Nine, eight, seven...

Beautiful, guys. ..six...

Butter, butter. ..five, four,

three, two, one.

That's it, everybody! (LAUGHS)

We did great, guys.

Oh! My family!

(ALL SHRIEK)

Thanks, Mummy.

Wow, that was a lot.

The first family feast we'd like to taste

belongs to turquoise team.

(APPLAUSE) Guys.

Whoa.

You asked for a feast. Whoa!

Hooley dooley. Hope you're hungry.

There you go.

This is definitely a sumptuous feast.

Yeah. Brief ticked. Well done.

You've got more than three sides.

Just kind of kept evolving, and we just let it happen.

We enjoyed it, though. Yeah, yeah.

We had fun. That's for sure. Yeah, we did.

Dot, why don't you tell us what the dishes are?

We've done a Middle Eastern spiced ribeye.

We've got a cauliflower salad,

a recipe my mum always cooks,

and we love at our family dinners.

We've got some beautiful chicken skewers.

We then have a baba ghanoush, a yoghurt tahini sauce.

And then we have a beautiful Middle Eastern rice dish.

And then you talk about the dessert

because that was all you.

This is my Dubai chocolate-inspired pavlova.

Well, we cannot wait to dive in.

Alright.

A little squeezy squeeze. Yeah.

DOT AND ALITA: A little squeezy squeeze.

Jean-Christophe, do you want a skewer?

I'd love to, yes. There you go.

SOFIA: Alright, team turquoise...

..even if this cook had taken you three hours...

..I don't think it would have gotten any better.

It still tastes bloody good.

Really good.

The cook on your steak is unbelievable.

The spice rub, you get this lovely crust there.

It's pink in the middle.

And I think every piece on that bone is perfection.

You can see it, you can see along the bone,

that it still has that blushing pinkness to it.

Beautiful chicken. Love that yoghurt marinade.

And something that doesn't overshadow the mix of dishes.

Well done, guys. Thank you.

What I love about your sides that you've made

and all the sauces,

is that everything is quite different.

Every permutation, you're still getting

a different experience, and I love that you've got

that beautiful smokiness

and, like, tiny bit of bitterness

with the baba ghanoush.

And then that tahini sauce, you get that really hard citrus hit,

and it's beautiful with either of the proteins.

I feel like you thought very succinctly with this dessert,

and it's really worked for you.

I love that the texture is almost

a little bit like nougat on the bottom,

and it works so well with that pistachio paste.

It's my kind of dessert.

I think you've done a brilliant job.

Sorry, can we... can someone comment

on this cauliflower situation?

Because Mum's recipe now needs to be my recipe.

I loved that. Yeah.

Like, the texture in it, the colour,

and then you get this sweet nutty cauliflower

which, mate, she is onto something.

She great. She's is very good.

Go, Mum. Go, Mum.

You guys did so much work in 75 minutes.

I thought, watching you guys led by Dot,

but, like, between Miin and Alita,

you guys were there with anything that each other needed.

It was really lovely to see.

Knocked it out of the park. See you later, team turquoise.

Thank you. (JUDGES APPLAUD)

DOT: I feel so proud of what we've done as a team today.

I think we've worked so well together.

We had fun doing it, and I'm so happy the judges can taste that.

Purple team, you're next.

Alright, guys. Let's rock'n'roll.

We are so proud of each other, of what we have delivered today.

Wow.

Looking at how big all the dishes are,

the judges cannot complain that there is a second fish missing.

So, please love me. Love us.

You guys are not disappointing.

Welcome to China.

(ALL LAUGH)

So, we started off with an ABC soup made out of the pork ribs.

And then we have a cucumber salad.

And we did a Cantonese steamed snapper.

Lobster with ginger and green onion,

with some freshly made egg noodles.

And then we have some fragrant rice with chicken stock.

And then a mango and sago coconut dessert.

ANDY: Do you wanna bring us your plate?

POH: Team purple...

POH: Team purple,

we were thinking, "Hmm, that is quite a small fish."

But now that we see the entire feast,

we understand what you were saying.

Everything in this feast

just has so much nostalgic value for me.

Like, I feel like a child going home for dinner

because the fish was just, like,

a once-a-week thing on the dining table.

Beautifully cooked rice.

And the ABC soup,

just that simple flavour of the potato and the tomatoes,

I love that.

That just took me straight back to living in Malaysia.

You know, that's just something that you have every night.

I loved the noodle work.

That was very well done.

And that's a real birthday treat for us,

we always have lobster noodle when it's someone's birthday.

Excellent job. EMILY AND LUCY: Thank you.

Mate, that lobster cooking

is some of the best I've seen in the kitchen.

It's so great. Like, who was that?

We did it together. Both of us.

Oh, of course you did. So, I fried and she stir-fried.

Like,

that is as good as it gets.

Yeah, it really is. It's just cooked through.

It literally fell out of that shell,

and it's got that beautiful crust on it,

which has now started to soak up all that sauce.

A plus, plus, plus.

And then the sago is so well done.

And it's not easy, but it's just a really smart decision.

When you put so much fire and punch

and, like, salty acidity funkiness on the table,

this is all you need.

Well done, well done.

The way you synchronised yourself together

was magnificent.

I loved it.

Your fish was impeccable, absolutely impeccable.

Your lobster, you know the story. Ten out of ten.

But I really enjoy simple things,

like your soup, your rice smelled absolutely delightful.

So, well done.

Thank you so much for coming to our dinner party.

Thanks for having us. Did well, Chefs.

Thank you so much.

(APPLAUSE)

(ALL LAUGH)

JEAN-CHRISTOPHE: OK, next team please,

the pink.

(APPLAUSE)

PAT: As captain, I am feeling the pressure

that if we haven't done enough, I kind of feel responsible

that Lydia and Olaolu will be heading into a black-apron cook.

Right. SOFIA: That's a lot of food.

What have you made there?

Today, we've made a pan-seared Scotch fillet steak

with caramelised onions.

Mm-hm.

A sumac-and-lemon roasted chicken.

A kale, orange and grape salad.

A roasted eggplant with tahini dressing,

and a beetroot hummus.

As well as a stone fruit crumble and a creme anglaise.

Gonna talk, like, overall feast first.

It looked really inviting, guys. Like, great pops of colour.

Um, I feel like, for me,

what I was looking for was, like, more fresh herbs,

a little bit more spice

and a little bit more lemon across the board.

While the steak is cooked beautifully,

I felt like the onions were quite, like, pretty heavy.

The chicken, I wanted a little bit more seasoning,

and it is a little bit over.

And then the salad, the salad was, like, super zingy.

I just would have loved a ton more herbs.

So, all in all, I think there's

nothing really wrong with the dishes.

I just wanted more lift through fresh herbs,

lemon and seasoning.

Thanks. Thank you.

Thank you, guys.

(APPLAUSE)

Next team, the red team, please.

VINNIE: We've got lamb cutlets with a pecorino gremolata.

Pan-fried King George whiting.

Confit garlic hummus.

Chard, fennel, radicchio and orange salad.

Some roast potatoes.

And then, to finish off,

we've got an orange-and-olive-oil sponge

with a lemon thyme anglaise.

The lamb was perfectly cooked,

and the fish, it's very, very delicate flesh,

and you've absolutely done it justice.

Guys, I think this is a really well thought out feast.

JEAN-CHRISTOPHE: Your sponge is light, it's powerful,

it's excellent.

I could sleep on it.

It's a super job. ALL: Thank you.

Righto, team brown, come on down.

So, we've got whole split lobster

with a lobster-brain-and-finger- lime emulsion.

Twice-cooked crispy lamb

with, like, a sticky plum and lime sauce.

Confit cabbage.

GRACE: And then on the chips

there's a mountain pepper leaf salt.

And then, also, there's a little salad there

with a burnt mandarin dressing.

LUKE: And then we have an apricot crumble

with a wattleseed ice-cream.

ANDY: The colours on this feast, I was just drawn to.

The lobster, I loved that head sauce. I really did.

I do feel the flesh was a little bit over.

Then we go to the lamb.

The flavour is unreal and I love the double-fry on it,

I just wish it was a lamb rib.

It just needs more fat.

But all in all, it's flavour city here.

(APPLAUSE)

Next family feast belongs to team orange.

KANIKA: I'm feeling really, really nervous.

Annabel and Jack have cooked Indian food

for the very first time.

I feel like they've done so good.

It feels like a feast.

Let's see how it tastes.

JEAN-CHRISTOPHE: Ooh.

I hope you're hungry. Oh, nice.

My first question is for Jack and Annabel.

How did you go under the leadership of Mama Kanika?

It was kind of like Ratatouille,

and she was like Remy sitting on our shoulders,

like, pulling our hair, getting us to, like, cook.

It was good.

So, Kanika, what are the dishes?

So, today, we've made butter chicken.

A spicy chickpea curry.

For the condiments, we've got mint coriander chutney,

we've got a mango chutney.

And then we've got a yoghurt raita

with mint, coriander and cucumber.

And on the side we've got lachha paratha.

And for the dessert,

we've made you kheer, which is a rice pudding.

Is it satisfying to watch us dish it out like a family?

It's really satisfying.

Team orange...

..great flavours.

It feels like this was made by an Indian family, honestly.

(LAUGHS)

Love the flavour of the butter chicken.

It's quite tomatoey, and I really like that.

You've got that herb-filled cooling cucumber raita,

that freshness from the chutney itself,

and the sweetness from the mango.

So, it's really quite balanced.

Overall, that is a delicious Indian family feast

cooked by a very modern family.

Thank you. (ALL LAUGH)

I've actually loved everything.

It's very simple.

I mean, the chicken was succulent,

raita sauce was superb,

and also combined superbly well with all the dishes.

And I love the chickpea curry.

So, basically, I'm very happy.

Thank you. Thank you.

ANDY: Cheers, orange team. Well done.

(APPLAUSE)

JACK: Well done, guys.

We can't wait to taste your feast, navy team.

(CHEERING, APPLAUSE)

Take your time. No rush.

Yeah?

HANNAH: After every cook in this kitchen,

your head starts to spiral.

I'm really hoping that I've elevated this enough

to MasterChef style.

I must say...you kind of all look related.

(ALL LAUGH)

There's a similarity that is hard to ignore.

We're twinning a few days without outfits.

Did you mean to do your hair exactly the same?

(ALL LAUGH)

And brown tops?

Well, yours is a bit maroon, but yeah, yeah.

I've got brown pants, though. Yeah.

It's true.

Ladies of the navy, what have you made?

We have made a modern Australian feast.

A roast chicken with yoghurt dressing.

A snapper that has been roasted, as well,

with herbs and a herb sauce.

Roast potatoes, hazelnut crumb.

Tahini-honey glazed carrots,

and broccolini with hazelnut pangrattato.

Our dessert is a ricotta-and- orange-and-olive-oil cake

with an orange-and-nutmeg ice-cream.

I'm going to start with the chicken.

My piece was cooked so, so well,

still so lovely and juicy.

And I loved how everything went together.

I thought everything made sense.

I do wonder if you had a few too many sauces.

(LAUGHS) Sorry, I shouldn't laugh. That's fair.

A few too many?

I think the mayonnaise-y kind of sauce you had

under the potatoes just kind of threw everything into

too much of the rich zone.

So, if you made your way around,

I think you could kind of, like, self-balance the meal.

I think the broccolini was maybe a little on the tough side.

All in all, a lovely balance of flavours.

And I loved all the little

crunchy bits on everything, as well.

But...

(SIGHS) ..I think that's one of the best cakes we've had so far.

Bella. It's really, really good.

Olive oil just gives it this lovely, like, velvety texture.

I thought it was spot-on.

ANDY: Proteins, for me, were amazing.

The fish, also, just beautifully cooked.

And I'm talking, like, just.

And the two sauces that I had with those,

the herb number with the fish, and then this yoghurty number

with the chicken went perfectly together.

I would have left that garlic aioli off.

OK. Because it does...

That's the one that is, like, leaching into everything

and then just taking, like, dominating the whole plate.

Um, and it's probably the one that I didn't want to dominate

the plate, out of all of the sauces.

Thank you. JEAN-CHRISTOPHE: Good work.

(APPLAUSE)

I'm still... I'm happy. I'm happy.

That was your first team challenge, and you smashed it.

Food brings family together,

and today we could really taste

the fun and connection you shared with your team.

You made our jobs incredibly tough today

because we had to find the bottom two teams

to go into tomorrow's elimination.

Let's start with the good news, eh?

There were two teams

who we would happily feast with any time.

Turquoise team.

Whoo!

Well done, guys.

Your feast, it was generous, and everything belonged together.

I will definitely be hitting your mum up

for that cauliflower salad recipe, Dot.

That was a cracker. You guys are safe. Well done.

Thank you.

Purple team!

(CHEERING)

Hang on.

You worked exactly how a team should,

and it showed in your food.

The Chinese family feast, it had flavours to absolute die for.

You're also safe. Well done.

With the hits, there are always some misses.

And, unfortunately, there were two teams

whose family feasts were a little dysfunctional.

Pink team...

..your chicken was unevenly cooked,

and, overall, you just needed more flavour and seasoning.

Navy team...

..you spread yourselves too thin,

and the sauce overpowered your feast.

Pat, Olaolu, and Lydia,

Alyona, Hannah, and Bella...

..I'm sorry, it just wasn't your day today.

So, you'll be cooking for your spot

in the competition tomorrow.

PAT: You alright? LYDIA: Yeah. (SNIFFLES)

We tried our best.

We were super proud of how we performed in the challenge.

Now I'm actually going against them in a black apron,

and I could potentially send one of them home,

or it could be me that's going home.

So, yeah, it's really unsettling.

ANNOUNCER: Tomorrow night,

family sets the scene for the fondest food memories.

That tradition is what got me into cooking.

Who can harness that happiness on a plate...

Dear Lord.

Risk of going home is real.

..with the heavy weight of a black apron?

HANNAH: The doubt is starting to creep in a little bit.

I could be going home.

This is do or die. It's crazy.

Captions by Red Bee Media