1
00:00:09,989 --> 00:00:11,070
Oh, wow.

2
00:00:11,810 --> 00:00:12,810
This is amazing.

3
00:00:13,790 --> 00:00:15,530
Wow. A bit magical, eh?

4
00:00:16,030 --> 00:00:17,030
Funny.

5
00:00:18,610 --> 00:00:20,290
MasterChef changed my life.

6
00:00:21,130 --> 00:00:23,490
I've come back to push myself to new
limits.

7
00:00:24,030 --> 00:00:28,570
I'm laser -focused on holding up that
trophy, and I'm back to win.

8
00:00:28,930 --> 00:00:30,550
Look how lush it is!

9
00:00:31,970 --> 00:00:36,650
It's never been the right time, but I
believe now is the right time to test

10
00:00:36,650 --> 00:00:38,070
myself in the kitchen again.

11
00:00:38,520 --> 00:00:39,439
It looks amazing.

12
00:00:39,440 --> 00:00:44,260
This second chance is now or never for
me.

13
00:00:45,340 --> 00:00:48,720
It's the universe telling me, you've got
what it takes. Let's go.

14
00:00:50,020 --> 00:00:51,940
Welcome to the MasterChef kitchen.

15
00:00:54,500 --> 00:00:58,160
As soon as you walk into the MasterChef
kitchen... Ten minutes to go.

16
00:00:58,660 --> 00:01:02,800
It is so exhilarating. That's
exceptional.

17
00:01:03,600 --> 00:01:05,140
Everything's in there perfectly
balanced.

18
00:01:05,820 --> 00:01:07,740
It generally does feel like coming home.

19
00:01:11,340 --> 00:01:15,200
I honestly feel like I owe my whole
career to MasterChef.

20
00:01:16,060 --> 00:01:18,240
I've co -opened two restaurants now.

21
00:01:19,320 --> 00:01:21,120
I've hosted my own cooking shows.

22
00:01:22,000 --> 00:01:25,100
I've done MasterChef twice and I've come
second twice.

23
00:01:26,020 --> 00:01:29,600
You've had 18 -year -old, first moved
out of home version of me.

24
00:01:30,180 --> 00:01:33,080
To cook like this today, Dean, is
really, you know, it's amazing.

25
00:01:33,640 --> 00:01:36,200
We haven't got an Italian name on that
trophy.

26
00:01:36,920 --> 00:01:39,720
Cook like this and you will be the
first.

27
00:01:40,000 --> 00:01:41,000
Thank you.

28
00:01:41,210 --> 00:01:42,029
Service, please.

29
00:01:42,030 --> 00:01:43,990
You've had a business owner version.

30
00:01:44,350 --> 00:01:45,810
I've watched you come a long way.

31
00:01:46,050 --> 00:01:50,170
You left this kitchen the first time and
you came into my kitchen. I've got to

32
00:01:50,170 --> 00:01:55,710
say, the person you were then compared
to the person you are now is night and

33
00:01:55,710 --> 00:01:56,710
day.

34
00:01:58,130 --> 00:01:59,130
Yeah.

35
00:02:00,110 --> 00:02:01,630
And now you've got the mum version.

36
00:02:01,990 --> 00:02:06,350
Yeah. This is the third chapter of my
MasterChef story.

37
00:02:08,110 --> 00:02:13,630
This time I'm competing for my daughter,
Florence. I want to make her proud and

38
00:02:13,630 --> 00:02:15,870
show her that it's never too late.

39
00:02:16,210 --> 00:02:17,930
You can win third time.

40
00:02:23,350 --> 00:02:27,510
My life has changed a lot since I first
did MasterChef in season two.

41
00:02:28,510 --> 00:02:31,130
Absolutely. Drop dead gorgeous. It's
brilliant.

42
00:02:31,790 --> 00:02:33,170
Put it there. Seriously.

43
00:02:33,870 --> 00:02:34,870
Good job.

44
00:02:36,270 --> 00:02:38,450
I was the youngest contestant. I was 18.

45
00:02:38,750 --> 00:02:41,370
Not long ago, you were a kitchen hand
washing pots and pans.

46
00:02:41,650 --> 00:02:43,610
You are a champion. Well done today,
mate.

47
00:02:44,210 --> 00:02:48,370
Now, I feel like I learned a heck of a
lot, and I realise cooking is what I

48
00:02:48,370 --> 00:02:49,370
to do for a living.

49
00:02:52,490 --> 00:02:54,070
So I've competed twice.

50
00:02:55,190 --> 00:02:59,110
I've gotten pretty close to winning
MasterChef, but to be here right at the

51
00:02:59,110 --> 00:03:02,730
and be holding that trophy, it would
feel like I've just finished what I

52
00:03:02,730 --> 00:03:03,730
started.

53
00:03:04,010 --> 00:03:07,790
And I think showing my kids that I'm
happy to get outside my comfort zone by

54
00:03:07,790 --> 00:03:10,710
coming back into the competition is
actually a really powerful thing.

55
00:03:13,410 --> 00:03:14,590
Game face. Yeah!

56
00:03:15,490 --> 00:03:21,150
When I first stepped into the MasterChef
kitchen in Season 6, I was such a baby

57
00:03:21,150 --> 00:03:22,150
in the industry.

58
00:03:22,210 --> 00:03:24,810
You know, I'd never cooked anything
professionally.

59
00:03:25,430 --> 00:03:29,410
You're cooking with an experience that
is far beyond your years.

60
00:03:29,690 --> 00:03:31,630
It looks absolutely beautiful.

61
00:03:33,100 --> 00:03:35,880
That is delicious, delicious, delicious,
delicious.

62
00:03:37,440 --> 00:03:40,720
I got out of the competition and just
hit the ground running.

63
00:03:41,780 --> 00:03:45,200
And eight years later, I came back.

64
00:03:46,220 --> 00:03:50,660
And I missed out to Billy and came
second.

65
00:03:52,000 --> 00:03:55,140
I was totally devastated missing out on
winning.

66
00:03:57,700 --> 00:03:59,840
So I'm back to win.

67
00:04:00,620 --> 00:04:07,180
Three of our toughest contestants are
back, taking on 21

68
00:04:07,180 --> 00:04:11,420
of the best returning cooks we have ever
seen.

69
00:04:12,260 --> 00:04:16,459
They are all here with one goal.

70
00:04:16,720 --> 00:04:19,339
They want that title.

71
00:04:19,579 --> 00:04:23,400
Who will win the MasterChef crown?

72
00:04:45,710 --> 00:04:46,710
He's beautiful.

73
00:04:47,530 --> 00:04:48,850
Oh, my God.

74
00:04:49,810 --> 00:04:52,810
Wait a minute. That's Gordon Ramsay.

75
00:04:53,750 --> 00:04:55,150
Like... Ah!

76
00:04:57,150 --> 00:04:58,290
Good evening, everybody.

77
00:04:58,850 --> 00:05:02,150
I'm Gordon Ramsay. Welcome back to
MasterChef, everybody.

78
00:05:04,550 --> 00:05:05,550
Wow.

79
00:05:09,110 --> 00:05:10,110
Right.

80
00:05:10,850 --> 00:05:14,290
For all of you, MasterChef has really
changed your lives.

81
00:05:15,600 --> 00:05:18,080
and help shape who you are today.

82
00:05:19,020 --> 00:05:25,580
Because you've all gone on to do
extraordinary things, from cookbooks to

83
00:05:25,580 --> 00:05:30,400
products, TV shows, and even successful
restaurants.

84
00:05:31,340 --> 00:05:37,800
But none of you have ever earned the
title of

85
00:05:37,800 --> 00:05:39,320
MasterChef Australia.

86
00:05:45,360 --> 00:05:51,780
Right here, right now, is your chance to

87
00:05:51,780 --> 00:05:53,680
rewrite history.

88
00:05:55,480 --> 00:05:59,860
Because you're all standing here back to
win.

89
00:06:07,280 --> 00:06:09,580
Declan, where are you, young man? There
you go.

90
00:06:10,380 --> 00:06:13,260
We've heard of you as far back as
London, right?

91
00:06:14,520 --> 00:06:16,820
Declan's my name and... Fish is my game.

92
00:06:19,580 --> 00:06:22,920
I think I'm going to take this time
round to pick up that trophy.

93
00:06:23,180 --> 00:06:26,060
Yes, most definitely. I wouldn't be here
if I didn't think I was.

94
00:06:26,320 --> 00:06:29,020
And how hungry are you for that? Because
we're not messing around here. There's

95
00:06:29,020 --> 00:06:30,020
serious stakes to this.

96
00:06:30,200 --> 00:06:33,280
I'm starving, mate. More than hungry,
I'm starving for it.

97
00:06:33,520 --> 00:06:37,440
I'm here to prove to myself that I can
do it and to the rest of Australia.

98
00:06:37,820 --> 00:06:38,820
That's what I want to hear.

99
00:06:40,560 --> 00:06:41,560
Order.

100
00:06:41,799 --> 00:06:46,040
You're used to standing on this side
judging MasterChef in Singapore.

101
00:06:46,420 --> 00:06:47,420
Shall I join you?

102
00:06:50,520 --> 00:06:54,160
My whole life changed after I went into
MasterChef.

103
00:06:58,360 --> 00:07:05,280
And I think it's a reminder that this
was what I was meant to do. Absolutely.

104
00:07:05,480 --> 00:07:06,480
Yeah.

105
00:07:07,210 --> 00:07:12,010
To see someone like Audra from 2012,
who's gone on to become an amazing

106
00:07:12,250 --> 00:07:17,030
an amazing cookbook author, she's
achieved so much, and it's testament to

107
00:07:17,030 --> 00:07:18,890
how high the caliber is of this
competition.

108
00:07:20,990 --> 00:07:25,550
Now, sadly, I'm not sticking around for
the entire competition, but the ones

109
00:07:25,550 --> 00:07:32,510
that will be here to inspire, motivate,
and push you

110
00:07:32,510 --> 00:07:35,890
every step of the way are, of course...

111
00:07:36,250 --> 00:07:37,690
Your incredible judges.

112
00:07:38,510 --> 00:07:41,590
Please welcome back Andy!

113
00:07:47,570 --> 00:07:48,590
Sophia!

114
00:07:51,790 --> 00:07:52,810
Paul!

115
00:07:55,130 --> 00:07:57,630
And John -Christophe Novelli!

116
00:08:14,810 --> 00:08:20,870
I'm going to say something very quickly.

117
00:08:21,550 --> 00:08:26,110
Many, many years ago, like 35 years ago,
Gordon used to pick me up on his

118
00:08:26,110 --> 00:08:28,510
motorbike most of the night for a
Chinese.

119
00:08:29,010 --> 00:08:30,690
And we both used to be skint.

120
00:08:31,160 --> 00:08:35,600
True or not? This is true. And we used
to share a bowl of rice in two, like two

121
00:08:35,600 --> 00:08:36,600
lovers.

122
00:08:37,179 --> 00:08:38,179
And you know what?

123
00:08:38,720 --> 00:08:40,480
One day, it dumped me.

124
00:08:41,539 --> 00:08:42,799
For David Beckham.

125
00:08:48,340 --> 00:08:50,120
It's so good to see your faces.

126
00:08:51,240 --> 00:08:53,180
Guys, do you realize what you've done?

127
00:08:53,940 --> 00:08:59,040
You have said yes to this wild
rollercoaster ride again.

128
00:09:01,900 --> 00:09:05,640
Thank you for your courage and for your
vulnerability.

129
00:09:09,080 --> 00:09:14,400
Righto, you guys know better than anyone
just how fast things move in this

130
00:09:14,400 --> 00:09:15,400
kitchen, right?

131
00:09:16,340 --> 00:09:19,060
So, I'm not wasting any time.

132
00:09:20,200 --> 00:09:22,600
Tonight is a service challenge.

133
00:09:25,560 --> 00:09:29,680
And Gordon Ramsay is going to be running
the kitchen.

134
00:09:30,480 --> 00:09:31,399
Let's go.

135
00:09:31,400 --> 00:09:32,079
Bring it on.

136
00:09:32,080 --> 00:09:34,200
We are getting into three teams.

137
00:09:34,560 --> 00:09:35,560
It's game on.

138
00:09:35,740 --> 00:09:36,740
Oh.

139
00:09:37,220 --> 00:09:41,800
Defender, one, two, three. One, two,
three. One, two, three.

140
00:09:42,060 --> 00:09:46,060
One's over there. Two's in the middle.
Three's over there. Let's go. Day one,

141
00:09:46,320 --> 00:09:48,160
doing a service challenge.

142
00:09:48,420 --> 00:09:49,420
Oh, my gosh.

143
00:09:49,880 --> 00:09:52,000
It's about to be brutal.

144
00:09:52,380 --> 00:09:54,020
We are not here to play.

145
00:09:56,140 --> 00:09:57,680
We'll get our team.

146
00:09:58,060 --> 00:09:59,060
But.

147
00:09:59,720 --> 00:10:01,980
Every team, they need a team captain.

148
00:10:03,240 --> 00:10:07,780
And yours are about to walk through
those doors.

149
00:10:08,880 --> 00:10:09,880
Really?

150
00:10:13,500 --> 00:10:15,740
Three more contestants.

151
00:10:16,360 --> 00:10:17,360
That's right.

152
00:10:17,760 --> 00:10:20,840
Three more cooks joining you. What?

153
00:10:22,100 --> 00:10:25,860
Not only are they your captains tonight.

154
00:10:27,720 --> 00:10:30,560
They are your biggest competition.

155
00:10:32,580 --> 00:10:39,580
Please welcome MasterChef legend, Callum

156
00:10:39,580 --> 00:10:40,580
Hart.

157
00:10:52,810 --> 00:10:56,350
Would you believe it? Look who's walking
through those MasterChef doors.

158
00:10:56,650 --> 00:10:59,050
Three absolute MasterChef legends.

159
00:10:59,470 --> 00:11:02,590
Just when you think you're special, they
just bring you back to ground.

160
00:11:03,150 --> 00:11:05,510
I'm going to be versing Calum, Sarah and
Laura.

161
00:11:05,710 --> 00:11:07,930
They are the goats in this kitchen.

162
00:11:08,230 --> 00:11:09,310
Yeah, it's crazy.

163
00:11:10,030 --> 00:11:13,910
Are you guys in teams already? Yeah. Oh,
amazing.

164
00:11:14,250 --> 00:11:15,970
That's your team.

165
00:11:17,370 --> 00:11:20,330
Who would have thought? Let the games
begin.

166
00:11:21,160 --> 00:11:24,680
These legends, they're third timers in
this kitchen. Oh, my God.

167
00:11:25,000 --> 00:11:27,540
And not only that, they've all placed
second.

168
00:11:29,520 --> 00:11:31,020
I'm very good at coming second.

169
00:11:32,900 --> 00:11:36,060
I know how to get to the end. I've just
got one extra little hurdle.

170
00:11:37,300 --> 00:11:40,740
Well, this competition is going to be
intense.

171
00:11:41,860 --> 00:11:47,160
Only one of you is going to take home
$250 ,000.

172
00:11:48,220 --> 00:11:49,700
Hold up that trophy.

173
00:11:51,150 --> 00:11:55,390
and earn the title of Australia's next
MasterChef.

174
00:12:03,830 --> 00:12:07,590
I'd like to acknowledge the traditional
owners of the land upon which this

175
00:12:07,590 --> 00:12:12,270
competition takes place and pay our
respects to the elders past and present.

176
00:12:12,990 --> 00:12:17,970
This is a place that has always been
rich in food and culture, so...

177
00:12:18,300 --> 00:12:20,500
Take that as inspiration in this
kitchen.

178
00:12:22,760 --> 00:12:25,560
Right, all of you, the family reunion is
over.

179
00:12:26,800 --> 00:12:28,080
Let's get to it, shall we?

180
00:12:29,280 --> 00:12:34,600
For today's service, you'll be cooking
an incredible two -course menu, an

181
00:12:34,600 --> 00:12:38,640
amazing main course, followed by a
spectacular dessert.

182
00:12:39,580 --> 00:12:45,320
Now, lucky for you, I've chosen two
incredible ingredients to be featured

183
00:12:45,320 --> 00:12:47,040
these dishes.

184
00:12:48,940 --> 00:12:54,720
It's up to you to decide which
ingredient goes into the main course and

185
00:12:54,720 --> 00:12:57,120
ingredient goes into the dessert.

186
00:12:57,840 --> 00:13:03,480
Now, trust me, this is one challenge you
want to win.

187
00:13:04,040 --> 00:13:10,000
The top team tonight will have a unique
opportunity to cook for the biggest

188
00:13:10,000 --> 00:13:12,600
prize of this entire season.

189
00:13:12,820 --> 00:13:13,820
Ooh.

190
00:13:15,640 --> 00:13:17,320
Game -changing advantage.

191
00:13:20,400 --> 00:13:22,240
And, because tonight we're not defeating
anybody.

192
00:13:22,780 --> 00:13:24,620
This is serious. This is back to wing.

193
00:13:26,280 --> 00:13:30,060
All of you are going to be responsible
for cooking the most incredible dinner

194
00:13:30,060 --> 00:13:33,480
for frontline workers.

195
00:13:34,460 --> 00:13:39,080
And they deserve nothing short of
perfection.

196
00:13:40,460 --> 00:13:42,820
Now, it's very near and dear to my
heart.

197
00:13:43,120 --> 00:13:46,240
Our oldest daughter, Megan, is in the
police force.

198
00:13:46,980 --> 00:13:48,860
Our son, Jack, is the Royal Marine
Commando.

199
00:13:49,420 --> 00:13:51,100
Protecting and defending the country.

200
00:13:52,680 --> 00:13:55,580
We're giving you two hours before
service starts.

201
00:13:56,160 --> 00:14:02,820
You'll be serving two courses, 60 plates
per team, 30 per course.

202
00:14:04,700 --> 00:14:08,080
Gordon, any famous harsh words?

203
00:14:10,480 --> 00:14:12,060
Give it your all.

204
00:14:12,260 --> 00:14:13,540
Understood? Understood.

205
00:14:13,840 --> 00:14:18,160
Your two hours start now. Let's go.

206
00:14:23,630 --> 00:14:25,390
Go, captain, captain, captain.

207
00:14:25,630 --> 00:14:26,630
Okay.

208
00:14:26,690 --> 00:14:27,690
Apron.

209
00:14:27,870 --> 00:14:30,190
Apron. Yeah, thank you. Thank you.

210
00:14:30,410 --> 00:14:32,330
I like this color. All right, let's do
this.

211
00:14:32,570 --> 00:14:33,549
Let's have a look, guys.

212
00:14:33,550 --> 00:14:36,050
Oh, my God.

213
00:14:36,350 --> 00:14:39,250
Oh, my God. Okay, amazing.

214
00:14:39,750 --> 00:14:40,750
Corn and carrots.

215
00:14:40,810 --> 00:14:41,709
Dessert corn?

216
00:14:41,710 --> 00:14:42,910
I think dessert corn.

217
00:14:43,110 --> 00:14:44,850
All right. All right, sweet corn.

218
00:14:45,400 --> 00:14:46,620
Lucky star. Sweet corn.

219
00:14:46,900 --> 00:14:48,740
All right, let's talk teams quickly.

220
00:14:49,240 --> 00:14:52,120
I don't know everyone very well, but I'm
going to try.

221
00:14:52,320 --> 00:14:53,320
Andre, you're a main.

222
00:14:53,840 --> 00:14:56,420
Yep, I think you should be a main. Boy,
main.

223
00:14:56,660 --> 00:14:57,660
Yep. Yeah, main.

224
00:14:57,940 --> 00:14:58,940
Guys,

225
00:14:59,220 --> 00:15:00,220
first impression.

226
00:15:00,300 --> 00:15:03,880
Carrots and corn, come on. Classic. Not
a thank you in the house anywhere. Thank

227
00:15:03,880 --> 00:15:05,440
you. Much appreciated.

228
00:15:05,820 --> 00:15:07,120
Main course, tell me what we're
thinking.

229
00:15:07,540 --> 00:15:08,900
So we're thinking with carrot, beef.

230
00:15:09,100 --> 00:15:10,220
Right. We're going to get...

231
00:15:10,609 --> 00:15:12,210
Ideally the the rump cap if we can.

232
00:15:12,670 --> 00:15:14,310
We'll do carrot a couple of expressions.

233
00:15:14,730 --> 00:15:17,170
We've only just done planning chef.
Clock ticking guys, yeah?

234
00:15:17,650 --> 00:15:18,730
Lovely. Okay, thank you.

235
00:15:19,250 --> 00:15:22,050
So we've got a hero carrots, right? It's
got to be prominent on the dish. We've

236
00:15:22,050 --> 00:15:23,150
got to use it a couple of ways. Yeah.

237
00:15:23,910 --> 00:15:26,730
Colin's leadership skills are
phenomenal.

238
00:15:27,510 --> 00:15:28,510
We do like.

239
00:15:28,680 --> 00:15:32,660
macadamia carrot puree something along
those lines do we do like a i don't know

240
00:15:32,660 --> 00:15:37,340
a little pickled carrot as well you can
clearly tell he runs his own restaurant

241
00:15:37,340 --> 00:15:42,640
whereas i've only been out of masterchef
for two years so callum tell me what

242
00:15:42,640 --> 00:15:49,580
you need me to do go for it guys i
missed you the gang's

243
00:15:49,580 --> 00:15:55,320
back together what a waste To kick off
day one, it's kind of like coming back

244
00:15:55,320 --> 00:15:57,240
school, but we're the teachers, which is
pretty cool.

245
00:15:57,500 --> 00:15:59,240
Gordon Ramsay in the house.

246
00:15:59,640 --> 00:16:01,700
First impression of the two ingredients,
protein, what are you doing?

247
00:16:01,960 --> 00:16:06,800
So protein, we're going to do fish and
sort of like the corn chowder, like in a

248
00:16:06,800 --> 00:16:07,840
modern way. Yeah.

249
00:16:08,160 --> 00:16:09,160
And the captain.

250
00:16:09,600 --> 00:16:13,060
Could not be three better people to lead
the first team challenge.

251
00:16:13,380 --> 00:16:17,520
Yeah. There's six restaurants between
our three captains, which is pretty

252
00:16:17,520 --> 00:16:21,280
impressive. If you were Laura Callum or
Sarah, how would you go about leading

253
00:16:21,280 --> 00:16:24,440
your group? I'm wondering if you'd lead
with a bit of an iron fist or if you'd

254
00:16:24,440 --> 00:16:27,500
let everybody play to their strength. I
think you have to take charge from the

255
00:16:27,500 --> 00:16:32,560
get -go because if you don't and people
start to, like, go in their own lane, I

256
00:16:32,560 --> 00:16:34,920
feel like that's when the plan can get
confused.

257
00:16:35,180 --> 00:16:38,710
So lay down the law. Exactly. All right,
let's go. Go, let's go, let's go, let's

258
00:16:38,710 --> 00:16:39,710
go.

259
00:16:39,770 --> 00:16:42,910
Jean -Christophe, if you were one of the
leaders, how would you go about it? I

260
00:16:42,910 --> 00:16:45,450
will make sure clearly that everyone
understands me.

261
00:16:45,830 --> 00:16:46,910
And that's the problem.

262
00:16:50,070 --> 00:16:51,910
Guys, I've got a little bit of Adelaide
goss.

263
00:16:52,150 --> 00:16:55,930
Laura, when she popped out of here, she
actually went and worked for Andre for a

264
00:16:55,930 --> 00:16:56,930
while.

265
00:16:56,990 --> 00:16:57,990
Where's Andre?

266
00:16:58,150 --> 00:17:01,870
And she's the team captain. No way. Now
she's leading Andre.

267
00:17:02,190 --> 00:17:03,210
Yeah. That is good.

268
00:17:03,550 --> 00:17:06,609
I wonder how either of them feel about
that change of dynamic.

269
00:17:07,609 --> 00:17:10,089
Get the three things that need to be set
on.

270
00:17:10,490 --> 00:17:13,230
They're like your sentence again.
They're your three things. And then

271
00:17:13,230 --> 00:17:14,189
around that.

272
00:17:14,190 --> 00:17:17,690
100%. We are doing a corn and milk
dessert.

273
00:17:17,930 --> 00:17:21,730
So we're going to have like a little
roasted corn ice cream, a buttermilk

274
00:17:21,730 --> 00:17:23,589
granita, a little cornflake crumble.

275
00:17:24,119 --> 00:17:26,920
and then, like, a really yummy, bitter,
whole orange cake.

276
00:17:28,400 --> 00:17:32,380
I've decided that I'm going to work with
the sweet team and I'm going to leave

277
00:17:32,380 --> 00:17:34,020
the mains to Andre to sort out.

278
00:17:34,320 --> 00:17:35,940
Lots of flat -leaf parsley.

279
00:17:36,160 --> 00:17:37,980
Yeah. Mustard. Fennel.

280
00:17:38,540 --> 00:17:43,000
Garlic. I definitely trust Andre. I know
how he works. I think he can really

281
00:17:43,000 --> 00:17:46,260
help be that emotional support, almost
sous -chef role today.

282
00:17:46,580 --> 00:17:48,500
Everyone work neat and clean.

283
00:17:48,920 --> 00:17:50,220
Andre, you're in charge of that.

284
00:17:50,620 --> 00:17:52,780
I am feeling quite anxious at the
moment.

285
00:17:53,160 --> 00:17:56,580
I'm meant to be on maternity leave, and
I've just been thrown back into the

286
00:17:56,580 --> 00:18:00,140
MasterChef kitchen, into this role, and
it's feeling quite daunting.

287
00:18:00,760 --> 00:18:04,040
There's lots of new faces, lots of
people I haven't worked with before, but

288
00:18:04,040 --> 00:18:08,580
lots of familiar faces, which is nice,
but I am back to win. Yes, I am. Today

289
00:18:08,580 --> 00:18:10,080
and every other day in this kitchen.

290
00:18:10,760 --> 00:18:11,760
Having fun, Laura?

291
00:18:11,880 --> 00:18:12,880
Always.

292
00:18:14,100 --> 00:18:17,520
For, like, the childhood kind of base,
we need something carby. I think the

293
00:18:17,520 --> 00:18:20,360
fondant potato would be much better.
Yeah, so I reckon you can get on to

294
00:18:21,100 --> 00:18:25,540
So on our mains, we have Jimmy working
on the pomfondant, Jamie working on the

295
00:18:25,540 --> 00:18:29,320
kingfish, and we have Snezana working on
the corn chowder.

296
00:18:29,580 --> 00:18:32,620
How are you going here? Do you want me
to make it like a little stock and then

297
00:18:32,620 --> 00:18:35,640
we add the corn for thickening? Or is
that how you want it to do it? Okay,

298
00:18:36,400 --> 00:18:40,320
Having my own restaurant, what I love to
do is really find what people are good

299
00:18:40,320 --> 00:18:43,560
at. Giving people the opportunity to
shine is key.

300
00:18:44,140 --> 00:18:45,440
How do you want the kingfish to cook?

301
00:18:45,860 --> 00:18:47,440
If you're happy to do it on the pan.

302
00:18:48,969 --> 00:18:55,010
and see it get crispy skin. Or if you
want to just pop it in and confit, you

303
00:18:55,010 --> 00:18:55,649
do that.

304
00:18:55,650 --> 00:18:56,629
Okay.

305
00:18:56,630 --> 00:18:58,470
Skin on, crispy skin. Yep.

306
00:18:59,730 --> 00:19:03,410
I put my hand up from the start to do
one of the toughest jobs, cook the fish.

307
00:19:03,810 --> 00:19:07,070
It gives me an opportunity to show a
little bit of technique and try to

308
00:19:07,070 --> 00:19:08,550
impress Gordon and the judges.

309
00:19:09,530 --> 00:19:11,870
Feels pretty wild to be back in
MasterChef.

310
00:19:13,170 --> 00:19:16,650
It's been, you know, nearly 11 years
since I've been in the kitchen.

311
00:19:19,840 --> 00:19:24,360
Jamie! First time around on MasterChef,
I came on with a dream that I'd always

312
00:19:24,360 --> 00:19:26,220
wanted to open a restaurant. Thank you,
sir.

313
00:19:28,120 --> 00:19:31,860
I was 12 the first time I told my mum
that I was going to own a venue by the

314
00:19:31,860 --> 00:19:32,860
time I'm 30.

315
00:19:33,860 --> 00:19:38,380
I signed the lease for my restaurant,
Alba, when I was 30, and it meant

316
00:19:38,380 --> 00:19:39,380
everything to me.

317
00:19:40,200 --> 00:19:43,320
It was definitely a passion project and
something that I love.

318
00:19:44,960 --> 00:19:46,720
Unofficially my fourth child, I suppose.

319
00:19:48,430 --> 00:19:50,730
Five years later, I ended up closing it.

320
00:19:56,810 --> 00:19:59,410
Closing the door on Alba was pretty
tough.

321
00:19:59,710 --> 00:20:02,890
I put everything into it and it's still
raw.

322
00:20:06,090 --> 00:20:11,410
Coming back on MasterChef is going to
allow me to hopefully move forward.

323
00:20:13,740 --> 00:20:18,240
It's still food that drives me and it's
still food that allows me to show love.

324
00:20:20,280 --> 00:20:22,520
And it's still food that is my passion.

325
00:20:24,560 --> 00:20:27,420
This is almost like a new start point
for me.

326
00:20:29,660 --> 00:20:31,800
Jamie, why did you choose this fish?

327
00:20:32,220 --> 00:20:36,120
Kingfish, big fillets, we can really
portion it and make it look pretty. Get

328
00:20:36,120 --> 00:20:39,320
consistency through timing of cook and
then get plates that look similar.

329
00:20:40,220 --> 00:20:41,740
The main cause is the rest of the
kingfish.

330
00:20:41,980 --> 00:20:45,700
Yeah, absolutely. So elevate that. Get
on this thing on. Yeah, good.

331
00:20:46,140 --> 00:20:47,140
Good, good, good.

332
00:20:47,760 --> 00:20:52,300
If kingfish is the central element of
this dish, the sauce can be as delicious

333
00:20:52,300 --> 00:20:55,760
as we want. If the protein's not
perfect, we're not going to win this

334
00:20:57,280 --> 00:21:01,520
I need to make sure this is good to
prove to myself that I belong in this

335
00:21:01,520 --> 00:21:06,160
industry, I belong in this competition,
and closing a restaurant isn't the end

336
00:21:06,160 --> 00:21:07,160
of my food dream.

337
00:21:08,150 --> 00:21:09,610
It's just the start of another chapter.

338
00:21:28,050 --> 00:21:31,470
How's that Cremon Glace thing, Dash?
Yeah, it's really subtle. We're going to

339
00:21:31,470 --> 00:21:33,090
need something else to amp it up.

340
00:21:33,500 --> 00:21:36,720
Okay, get yourself in a minute a juicer.
Yeah. Cut off some corn kernels. Yeah.

341
00:21:36,800 --> 00:21:40,100
Juice the corn kernels. Yeah. Put the
sweet corn juice in to boost the

342
00:21:40,180 --> 00:21:40,819
Okay, perfect.

343
00:21:40,820 --> 00:21:43,740
As captain today, I'm only as good as
the team around me. And when you've got

344
00:21:43,740 --> 00:21:47,560
superstars in the dessert space like
Darsh and Roo, I know that the sweet

345
00:21:47,560 --> 00:21:48,560
is going to be sorted today.

346
00:21:48,920 --> 00:21:51,920
And people like Audra, she's gone on to
be a judge herself, so she's super

347
00:21:51,920 --> 00:21:55,680
experienced. And someone like Ben, who's
actually gone on to run his own

348
00:21:55,680 --> 00:21:58,320
hospitality business as well, I feel
like we've got a really solid team.

349
00:21:59,660 --> 00:22:02,220
Callum, give me an insight to what we
are doing.

350
00:22:03,190 --> 00:22:07,510
Sweetcorn with our sweet. So we're going
to do cute little sweetcorn -inspired

351
00:22:07,510 --> 00:22:10,830
pavlovas. Carrot with our savoury. We're
going to be going beautiful rump cap.

352
00:22:11,110 --> 00:22:12,990
We're going to do it on a macadamia
carrot puree.

353
00:22:13,230 --> 00:22:14,610
We're going to do some beautiful little
pickled carrots.

354
00:22:14,950 --> 00:22:17,090
And then the carrot tops in the
chimichurri, so three ways.

355
00:22:18,010 --> 00:22:19,310
Protein -wise, did you grab the rump?

356
00:22:19,550 --> 00:22:23,190
We did. We got the rump cap set. I think
we're going to see them all whole and

357
00:22:23,190 --> 00:22:27,170
then just baste them as they're cooking
and then carve them to order. It's

358
00:22:27,170 --> 00:22:28,610
something that seriously needs to rest.

359
00:22:30,310 --> 00:22:32,210
It's not a tripped loin. It's not a
ribeye.

360
00:22:33,040 --> 00:22:34,040
It's a rump.

361
00:22:34,680 --> 00:22:37,460
Please just don't leave it too long
before you start working with it. Yeah.

362
00:22:37,540 --> 00:22:40,420
Okay, guys. That's a great idea. Thank
you. Good. If Gordon says it, we do it,

363
00:22:40,440 --> 00:22:44,240
okay? I think we almost need to get him
steering, like, sooner than later.

364
00:22:44,620 --> 00:22:45,620
They're pretty even.

365
00:22:46,820 --> 00:22:48,600
So I'll just go, like, half in like
that, right?

366
00:22:48,800 --> 00:22:51,080
And then once we've cooked it, we'll
cut. Yeah, yeah, totally.

367
00:22:51,320 --> 00:22:52,320
Okay, sweet.

368
00:22:52,500 --> 00:22:55,660
I'm in charge of the meat today, and
with this rump, it's all about

369
00:22:56,380 --> 00:22:59,100
The entire dish is there to highlight
this phenomenal produce.

370
00:22:59,400 --> 00:23:00,660
Can you just put a ring of the fat down
on the scale?

371
00:23:00,900 --> 00:23:01,900
Yeah, 100%.

372
00:23:03,860 --> 00:23:07,040
Last time I was a MasterChef, my cooking
style was a little bit more

373
00:23:07,040 --> 00:23:09,460
experimental. Molecular gastronomy was a
thing.

374
00:23:09,720 --> 00:23:11,060
What's the dish? The campfire.

375
00:23:11,260 --> 00:23:14,640
With some beef, sous vide, rolled in
charred leek ash.

376
00:23:16,380 --> 00:23:20,240
Absolutely smashing. I can't remember
when we've seen stuff as good as this in

377
00:23:20,240 --> 00:23:21,240
this kitchen.

378
00:23:21,920 --> 00:23:25,880
After being on MasterChef, a lot of
opportunities came my way. I was lucky

379
00:23:25,880 --> 00:23:29,620
enough to set up a couple of great food
businesses, have a couple of children.

380
00:23:30,580 --> 00:23:34,060
However... Running a kitchen and having
young children is not an easy thing to

381
00:23:34,060 --> 00:23:35,059
do.

382
00:23:35,060 --> 00:23:36,440
Sometimes you've got to make tough
decisions.

383
00:23:36,740 --> 00:23:39,960
And in the end, I decided it made more
sense to take a step back from cooking

384
00:23:39,960 --> 00:23:40,960
professionally.

385
00:23:42,600 --> 00:23:44,960
My two little girls are huge MasterChef
fans.

386
00:23:45,180 --> 00:23:47,720
What would you think if I told you that
they asked me to go on it again?

387
00:23:48,520 --> 00:23:49,820
Yay! Yay!

388
00:23:50,640 --> 00:23:54,460
And after I told them that I was coming
back, they are almost as excited as I am

389
00:23:54,460 --> 00:23:55,460
by it.

390
00:23:59,210 --> 00:24:01,470
I think they expect me to win, so
there's a bit of pressure there.

391
00:24:05,630 --> 00:24:09,970
Sam, you've got your work cut out for
you with a mall van so random in size.

392
00:24:10,930 --> 00:24:12,430
But everyone loves beef fillet, though,
right?

393
00:24:13,070 --> 00:24:14,710
Rum cap's kind of cool. They'll do
something different.

394
00:24:14,910 --> 00:24:18,170
Mate, I'm all about the rum. If you can
nail the rum cap, I'd take the rum cap

395
00:24:18,170 --> 00:24:19,830
over a beef fillet any day of the week.
Yeah.

396
00:24:23,970 --> 00:24:24,970
Right.

397
00:24:25,270 --> 00:24:27,330
Hi. Hey, how are you? You good? Thanks.

398
00:24:27,630 --> 00:24:28,630
You good?

399
00:24:28,650 --> 00:24:30,530
I've got Gordon Ramsay standing right
behind me.

400
00:24:30,930 --> 00:24:32,370
Oh, God, how scary is that?

401
00:24:32,750 --> 00:24:34,410
What am I doing with my life right now?

402
00:24:35,530 --> 00:24:40,330
Teams, let's hope your menus are locked
in. You have 19 minutes to go.

403
00:24:40,670 --> 00:24:41,670
Yes!

404
00:24:41,890 --> 00:24:45,450
All right, team, in half an hour,
Gordon's going to come back. He wants to

405
00:24:45,450 --> 00:24:47,490
something. Let's just make sure we've
got a few elements to show him.

406
00:24:48,290 --> 00:24:50,430
How's your fish portioning? Yeah, yeah,
yeah.

407
00:24:50,690 --> 00:24:53,710
Like, the fish will be good for fish.
It's all right.

408
00:24:54,570 --> 00:24:55,570
What's happening here?

409
00:24:55,850 --> 00:24:57,110
Sorry, this is a puree.

410
00:24:57,680 --> 00:25:01,140
Okay, thank you. It's a green... That's
fine. Thank you. I trust you.

411
00:25:01,580 --> 00:25:04,560
Laura's given me the reins for the main
course.

412
00:25:05,180 --> 00:25:11,260
We're doing a porchetta roll with a
pickled carrot, a slaw, glazed carrot

413
00:25:11,260 --> 00:25:12,260
parsley veloute.

414
00:25:12,340 --> 00:25:13,940
All right, oven's on high.

415
00:25:14,200 --> 00:25:18,700
Decided to make three porchetta rolls
tonight because it's a great dish to

416
00:25:18,700 --> 00:25:20,640
in bulk and to slice to order.

417
00:25:21,000 --> 00:25:23,100
Pork one's in. I got the timer on.

418
00:25:23,400 --> 00:25:25,020
Pork in the oven.

419
00:25:27,340 --> 00:25:32,440
What's going on? The Burgundy team,
Captain Laura, they've chosen the

420
00:25:32,440 --> 00:25:34,340
as their main course.

421
00:25:34,560 --> 00:25:36,700
That's going to be an interesting one
because it's all going to come down.

422
00:25:37,040 --> 00:25:40,920
Obviously, you want that blistering
crackling on the outside, which is the

423
00:25:40,920 --> 00:25:43,500
of the porchetta, and then beautiful
succulent meat.

424
00:25:45,020 --> 00:25:46,520
All right, second pork's in, love.

425
00:25:46,720 --> 00:25:47,720
Thank you.

426
00:25:47,960 --> 00:25:51,060
Are you having fun on the train? I
actually am, man. Yeah, I can see that.

427
00:25:51,140 --> 00:25:52,140
You're into it.

428
00:25:52,440 --> 00:25:53,440
Hey.

429
00:25:53,550 --> 00:25:56,730
I nearly cried, man, when you walked in.
Really? Yeah.

430
00:25:57,090 --> 00:25:58,770
So I said to Poe, you look really
emotional.

431
00:25:59,070 --> 00:26:01,270
I was trying not to. I was like, two
minutes in, I can't cry.

432
00:26:02,110 --> 00:26:04,890
Sure you can. Real men cry all the time.
Not two minutes in.

433
00:26:06,590 --> 00:26:07,830
It is. It's setting a standard.

434
00:26:08,570 --> 00:26:12,550
I'm very emotional today to see Poe for
the first time under the bright lights

435
00:26:12,550 --> 00:26:14,850
of the MasterChef kitchen after all
these years.

436
00:26:16,020 --> 00:26:20,060
Back in season one, we were both
competitors at the start of our food

437
00:26:20,060 --> 00:26:22,680
careers. You might need to put some more
layers on there, Po.

438
00:26:23,700 --> 00:26:25,200
Are you trying to psych me out?

439
00:26:25,540 --> 00:26:27,620
Yeah, I'm going to do another layer.
Yeah, good.

440
00:26:29,700 --> 00:26:34,160
And after all these years, I'm so proud
to see her where she is and where she

441
00:26:34,160 --> 00:26:36,820
belongs, the queen of Australian food.

442
00:26:38,560 --> 00:26:41,180
After MasterChef Series 1, Po and I's
careers split.

443
00:26:41,820 --> 00:26:47,000
I went on into opening multiple
restaurants and venues with about 70

444
00:26:47,200 --> 00:26:51,740
The reason why I'm back is because after
all of these years, I've built these

445
00:26:51,740 --> 00:26:54,320
businesses in hospitality, and that's
taken me away from cooking.

446
00:26:54,640 --> 00:26:57,860
Instead, I'm concentrating on numbers,
business, overhead.

447
00:26:58,240 --> 00:27:01,820
So this allows me to come back to base,
start cooking again.

448
00:27:02,480 --> 00:27:06,080
The main porchetta is looking really,
really good in the oven.

449
00:27:06,640 --> 00:27:08,000
We're starting on the floor.

450
00:27:08,500 --> 00:27:11,120
The velouté was on. We're looking really
good.

451
00:27:11,730 --> 00:27:12,730
We're looking really good.

452
00:27:12,930 --> 00:27:17,050
I realize now that this is what I'm
meant to be doing for the rest of my

453
00:27:17,050 --> 00:27:20,550
getting back into the kitchen is the
start for the rest of my career

454
00:27:20,550 --> 00:27:26,170
back in the kitchen Sarah oh my god the
corn chowder.

455
00:27:26,390 --> 00:27:27,390
It's amazing

456
00:27:28,460 --> 00:27:30,620
Ooh, that's yummy. Do you think so? It's
perfect.

457
00:27:30,820 --> 00:27:32,440
Oh, yum. Yeah, it's really good.

458
00:27:32,680 --> 00:27:36,240
Behind, behind, behind, behind. I'm
loving the vibe of the blue team.

459
00:27:36,240 --> 00:27:38,700
working on their own respective element
and it feels great.

460
00:27:39,040 --> 00:27:40,040
How are you going, Theo?

461
00:27:40,200 --> 00:27:41,280
Yeah, good, good.

462
00:27:41,560 --> 00:27:45,780
For dessert, we have Dipinda making the
carrot halva, which is the traditional

463
00:27:45,780 --> 00:27:49,380
Indian dessert that's cooked in ghee,
sugar and spices.

464
00:27:49,760 --> 00:27:51,220
I'm just blending this. Yeah.

465
00:27:52,180 --> 00:27:53,460
And we're going to pass it through.

466
00:27:53,920 --> 00:27:55,880
We are elevating the traditional halva.

467
00:27:56,200 --> 00:27:58,840
We're going to make it into a parfait,
which will make it a beautiful, creamy

468
00:27:58,840 --> 00:28:02,660
texture. The parfait we need to get on
now, because otherwise it's not going to

469
00:28:02,660 --> 00:28:04,360
set. So we're working really hard on
that.

470
00:28:04,600 --> 00:28:05,920
And I'm working on the rough puff.

471
00:28:07,360 --> 00:28:09,280
The parfait is going to be silky smooth.

472
00:28:09,640 --> 00:28:13,140
Then you've got the pistachio cream,
which is also another texture that's

473
00:28:13,140 --> 00:28:14,800
smooth. So we want that contrast.

474
00:28:16,100 --> 00:28:17,400
Andy! Good to see you.

475
00:28:17,720 --> 00:28:18,800
You on the bread section.

476
00:28:19,060 --> 00:28:20,720
Crazy! Can't he do anything else?

477
00:28:21,390 --> 00:28:23,330
All eyes are on me for this dessert.

478
00:28:24,450 --> 00:28:26,750
Here, it's a puff pastry, right?

479
00:28:26,970 --> 00:28:28,910
Yeah. You can know that inside out,
learning that in France.

480
00:28:29,230 --> 00:28:30,069
Yeah, definitely.

481
00:28:30,070 --> 00:28:33,690
I was known for my bread skills and my
pastry skills in Season 15.

482
00:28:33,950 --> 00:28:35,610
Have a go at the bread, dude.

483
00:28:35,850 --> 00:28:36,789
Look at that.

484
00:28:36,790 --> 00:28:38,590
That is next level.

485
00:28:38,830 --> 00:28:40,750
Your pastry is perfect.

486
00:28:41,150 --> 00:28:43,430
Tens, tens, tens across the board.

487
00:28:43,850 --> 00:28:48,550
I've got this massive burning desire to
open a bakery and always be working with

488
00:28:48,550 --> 00:28:50,150
bread and things like that.

489
00:28:52,149 --> 00:28:57,110
But after the first time on MasterChef,
I went back to working as a sparky just

490
00:28:57,110 --> 00:28:59,610
to earn some money so that I could open
the bakery.

491
00:29:00,470 --> 00:29:05,770
But I just felt like I got stuck in that
rhythm of, all right, this is safe and,

492
00:29:05,790 --> 00:29:07,190
you know, it's easy to earn money.

493
00:29:07,550 --> 00:29:12,290
But now I feel like the universe is
telling me something by giving me this

494
00:29:12,290 --> 00:29:16,710
opportunity to be on MasterChef again
and just go, Leo, what are you doing?

495
00:29:16,830 --> 00:29:19,870
Like, stop putting up lights and putting
in PowerPoints.

496
00:29:20,190 --> 00:29:21,850
I need to follow this dream.

497
00:29:22,870 --> 00:29:28,930
If I was to win, I'll definitely be
opening a bakery, like, the next day.

498
00:29:29,010 --> 00:29:29,889
let's go.

499
00:29:29,890 --> 00:29:30,970
How long have we got?

500
00:29:34,090 --> 00:29:37,490
Um... 75 minutes to go, team.

501
00:29:37,750 --> 00:29:43,150
OK. Our guests are arriving shortly. 75
minutes to go, guys, yeah?

502
00:29:43,630 --> 00:29:45,350
All right, guys, there's 75 minutes to
go.

503
00:29:45,810 --> 00:29:48,570
We've got to push hard now. Sauce is on,
that's great. Thank you for getting

504
00:29:48,570 --> 00:29:49,570
these seared. Yeah, yeah.

505
00:29:52,610 --> 00:29:56,510
I know I say 75 minutes, but ice cream
takes a long time to set in a hot

506
00:29:56,510 --> 00:29:57,289
kitchen, yeah?

507
00:29:57,290 --> 00:29:58,109
Yeah, we're chef.

508
00:29:58,110 --> 00:30:01,810
And maining up the sweet teams. So we're
going to have, like, a little roasted

509
00:30:01,810 --> 00:30:05,590
corn ice cream, a bite of milk for
Anita, orange cake, and then a little

510
00:30:05,590 --> 00:30:06,690
cornflake salty crunch.

511
00:30:07,510 --> 00:30:08,930
Sav, you've got a timer on for crumble.

512
00:30:09,780 --> 00:30:13,180
Yeah, fuck on there. Let's keep an eye
on the crumble. Make sure it's rotated.

513
00:30:13,440 --> 00:30:18,620
Yeah. We're absolutely in for a charge
that went in there. Laura, focus on the

514
00:30:18,620 --> 00:30:20,500
ice cream. If we're going to turn the
ice, it's got to get in the freezer.

515
00:30:20,840 --> 00:30:22,000
Is that ice cream in yet?

516
00:30:22,740 --> 00:30:27,740
Let me check with Sav. Sav, I need this
in the freezer in literally five

517
00:30:27,740 --> 00:30:31,760
minutes. You will not have set ice
cream. Yes, sir. Being a captain is...

518
00:30:32,600 --> 00:30:36,820
An honour, but also terrifying, because
at the end of the day, the captain goes

519
00:30:36,820 --> 00:30:39,540
down with his ship. Ice creams are still
not in the turners.

520
00:30:39,780 --> 00:30:41,160
The ice cream is going in now.

521
00:30:41,720 --> 00:30:42,720
Is it cold?

522
00:30:43,200 --> 00:30:44,200
Is it cold?

523
00:30:44,240 --> 00:30:45,360
Yeah. Is it cold?

524
00:30:45,760 --> 00:30:48,960
No. Three minutes and it needs to go in
the thing.

525
00:30:49,360 --> 00:30:50,259
Three minutes.

526
00:30:50,260 --> 00:30:53,300
I'm trusting everyone with their own
elements and I don't like to hover over

527
00:30:53,300 --> 00:30:56,280
people. So what is this? This here is a
parsley velouté.

528
00:30:56,920 --> 00:31:00,340
This is for the base for the pork belly.
The pork will go on. Laura. Yes, Chef.

529
00:31:00,500 --> 00:31:02,800
Get a quick taste of that. It's a very
weird taste.

530
00:31:03,240 --> 00:31:06,000
But Gordon's starting to notice that
things are going wrong.

531
00:31:06,460 --> 00:31:09,420
Is this too much white wine went in it?
No, no, no. How much white wine went

532
00:31:09,420 --> 00:31:11,820
into it? That's where we've been trying
to arrest it from the... I didn't see.

533
00:31:15,680 --> 00:31:16,680
I can smell something.

534
00:31:18,280 --> 00:31:20,100
Something's burning. Is there something
burning?

535
00:31:21,920 --> 00:31:22,920
Oh, it's good.

536
00:31:23,120 --> 00:31:28,700
I look over and Gordon found our
cornflake crumble. The crumble is burnt.

537
00:31:29,020 --> 00:31:30,060
It's gone. It's burnt.

538
00:31:30,460 --> 00:31:34,640
What happened? And I am mortified that
he's found this before I have.

539
00:31:37,020 --> 00:31:42,060
Shit. For Gordon to find this burnt
crumble before I do, he knows I've had

540
00:31:42,400 --> 00:31:46,720
Come on. You've got to think now. You've
got to think. I just feel like I've

541
00:31:46,720 --> 00:31:48,840
lost complete control.

542
00:31:50,620 --> 00:31:51,980
It's like failing.

543
00:31:52,670 --> 00:31:54,630
Let's be real. It's like a complete fail
right now.

544
00:32:07,250 --> 00:32:09,910
Shit. So our crumble is burnt.

545
00:32:10,930 --> 00:32:12,170
Come on, guys. Please.

546
00:32:13,950 --> 00:32:18,370
Oh, there is a bit going on here, isn't
there? Like, I saw that whole crumble

547
00:32:18,370 --> 00:32:19,670
for the dessert burnt.

548
00:32:20,300 --> 00:32:24,700
Straight in the bin. Wow. Straight in
the bin. Also, no ice cream in the

549
00:32:24,700 --> 00:32:29,360
churners yet. It's almost an hour of ice
creams not going in the ice cream

550
00:32:29,360 --> 00:32:31,520
churner. It should not take that long.

551
00:32:31,820 --> 00:32:34,400
Clearly you can see there are some
problems.

552
00:32:36,600 --> 00:32:41,120
Alright, I want... I feel like there's a
lot of things that have contributed to

553
00:32:41,120 --> 00:32:42,700
what is happening right now in our team.

554
00:32:43,680 --> 00:32:44,700
First day jitters.

555
00:32:45,180 --> 00:32:46,180
It's like a war zone.

556
00:32:46,560 --> 00:32:48,220
Working with new team members.

557
00:32:49,270 --> 00:32:50,590
Laura, 30 seconds, please.

558
00:32:51,050 --> 00:32:52,130
Wait, chef. Sorry.

559
00:32:52,410 --> 00:32:55,090
And I'm going to say me not probably
being across everything.

560
00:32:55,970 --> 00:32:58,550
But this is where you need to divide and
conquer. You're the captain for a

561
00:32:58,550 --> 00:33:03,090
reason. Yes, there you are. I'm going to
make some... You want to win this

562
00:33:03,090 --> 00:33:06,250
thing. Correct, exactly. There's a life
-changing, incredible prize for this.

563
00:33:06,310 --> 00:33:07,530
But captains need a voice.

564
00:33:08,090 --> 00:33:11,850
Yes. The pressure on the team captain is
always huge.

565
00:33:12,310 --> 00:33:14,930
But today on me, it's absolutely
enormous.

566
00:33:17,050 --> 00:33:17,889
White wine.

567
00:33:17,890 --> 00:33:24,750
And then you're going to gradually mix
it into... I've come second twice in

568
00:33:24,750 --> 00:33:25,750
competition.

569
00:33:26,610 --> 00:33:28,930
I'm back to win for the third time.

570
00:33:30,130 --> 00:33:31,130
The voice is amazing.

571
00:33:31,510 --> 00:33:32,510
It's actually hard.

572
00:33:32,610 --> 00:33:36,030
Why is it so hard when you're so
successful? Come on. I know. It's a lot

573
00:33:36,030 --> 00:33:37,030
different personalities.

574
00:33:38,210 --> 00:33:39,230
We're going to get out of this. I know.

575
00:33:39,690 --> 00:33:40,870
We're going to get out of this. It's a
shame.

576
00:33:41,110 --> 00:33:43,150
But they can't work blind. They've got
to get close to what they're doing and

577
00:33:43,150 --> 00:33:44,150
they've got to be accountable.

578
00:33:44,490 --> 00:33:47,810
The easiest thing to do right now is to
accept defeat.

579
00:33:51,210 --> 00:33:54,290
But I feel like I know how to make it to
the finale.

580
00:33:55,410 --> 00:33:59,730
I know how to pivot. I know how to take
on the challenge of what this MasterChef

581
00:33:59,730 --> 00:34:00,990
kitchen throws at me.

582
00:34:02,870 --> 00:34:04,790
I am going to turn this around.

583
00:34:05,670 --> 00:34:07,670
Guys, can we have a quick team meeting,
please?

584
00:34:10,060 --> 00:34:13,020
Stop what they're doing unless it's
going to burn and just come here and

585
00:34:13,020 --> 00:34:14,139
just have a really quick powwow.

586
00:34:16,320 --> 00:34:17,320
Full attention.

587
00:34:17,960 --> 00:34:22,260
Pork, mains team. Andre, sauce, where
are we at? Sauce, I think he's done. I

588
00:34:22,260 --> 00:34:24,980
just want taste and seasoning, your
thoughts. Fantastic.

589
00:34:25,239 --> 00:34:26,340
Porketta, where are we at?

590
00:34:26,679 --> 00:34:30,780
Porketta, I'd say we've got about 12
minutes on the first one. We need to

591
00:34:30,780 --> 00:34:32,520
a crumb. I need ice creams on.

592
00:34:33,060 --> 00:34:34,060
Right, understood.

593
00:34:34,239 --> 00:34:35,239
But get organised.

594
00:34:35,550 --> 00:34:38,710
These firefighters, police officers,
it's a dream come true for them, okay?

595
00:34:38,710 --> 00:34:39,790
you need to start taking this seriously.

596
00:34:40,150 --> 00:34:41,150
Is that understood?

597
00:34:43,750 --> 00:34:44,909
Can I have an answer, please?

598
00:34:45,150 --> 00:34:46,389
Yes, sir. Thank you. Let's go.

599
00:34:52,429 --> 00:34:53,429
Hands up, group!

600
00:34:55,690 --> 00:34:57,930
Oh, my goodness.

601
00:34:58,530 --> 00:34:59,690
Holy moly.

602
00:35:00,150 --> 00:35:01,810
The tide is starting to arrive.

603
00:35:13,040 --> 00:35:16,540
We sometimes don't realise that as
chefs, we're not really cooking for us.

604
00:35:16,540 --> 00:35:19,560
not really about us. It's about our
diners. It's about people that we cook

605
00:35:19,580 --> 00:35:21,680
And today, it's so much more meaningful.

606
00:35:22,100 --> 00:35:22,959
Hey, Sam.

607
00:35:22,960 --> 00:35:23,960
How we doing?

608
00:35:24,240 --> 00:35:28,820
Hello. You know, my uncle's a cop and my
younger sister's a nurse, so I know how

609
00:35:28,820 --> 00:35:30,040
hard they have it.

610
00:35:30,260 --> 00:35:33,180
My mum's a frontline worker. She's a
dialysis nurse.

611
00:35:33,700 --> 00:35:38,340
And I do have a lot of family members
that are frontline workers, and I'd like

612
00:35:38,340 --> 00:35:39,340
to do them proud.

613
00:35:46,280 --> 00:35:49,600
Uh, Captain, Sarah, I want to see a
dish.

614
00:35:49,980 --> 00:35:53,580
Yes. Before it leaves your path, please,
yes? Yeah. 15 minutes, I want to see a

615
00:35:53,580 --> 00:35:54,319
dish. 15 minutes.

616
00:35:54,320 --> 00:35:55,320
Not a banquet.

617
00:35:56,080 --> 00:35:58,620
Understand that. We're not cooking 30
portions sending.

618
00:35:58,860 --> 00:36:02,380
No, four at a time. It's four at a time.
Seven fours, one table of two, yes?

619
00:36:02,520 --> 00:36:03,520
Yeah.

620
00:36:03,760 --> 00:36:05,660
Sarah, fishes or portions?

621
00:36:06,000 --> 00:36:09,540
We've decided on two pieces of fish per
portion so that every guest gets the

622
00:36:09,540 --> 00:36:11,860
same amount of fish and every plate
looks the same.

623
00:36:12,190 --> 00:36:15,590
So I tried to make sure every single
portion is one top loin and one of the

624
00:36:15,590 --> 00:36:16,810
belly, which is a little bit more fat.

625
00:36:17,090 --> 00:36:20,510
Okay, I'll get it. We're all good. So
you've got twice the jeopardy because

626
00:36:20,510 --> 00:36:24,070
you're cooking two pieces for one
portion. So just be careful. And we need

627
00:36:24,070 --> 00:36:29,330
after it, okay, before we go down.
Absolutely. Okay, open up, yeah? Not

628
00:36:29,330 --> 00:36:34,050
on going down. Cooking 60 pieces of fish
is going to be a mammoth task, but I'm

629
00:36:34,050 --> 00:36:36,830
confident I'm going to be able to get it
done and make sure that every guest

630
00:36:36,830 --> 00:36:40,530
walks out happy. So you're going to sear
the fish and just finish it with a

631
00:36:40,530 --> 00:36:41,530
little bit of lemon.

632
00:36:41,720 --> 00:36:46,160
And then plating. So we've got the
chowder base. We've got our fondant

633
00:36:46,160 --> 00:36:50,300
and then our beautiful tempering on top
just to bring it together. And that's it

634
00:36:50,300 --> 00:36:51,118
for the main.

635
00:36:51,120 --> 00:36:54,100
Sarah, I just want you running a
restaurant for 30 covers.

636
00:36:54,300 --> 00:36:55,560
Yes. Your way. Let's go.

637
00:36:56,260 --> 00:36:58,580
Audra, I need you up here ready to
plate, okay, chef?

638
00:36:58,960 --> 00:36:59,960
All right, chef, let's go.

639
00:37:00,540 --> 00:37:01,620
Service is about to start.

640
00:37:01,860 --> 00:37:05,260
Time is moving very quickly indeed. But
we've got a great team.

641
00:37:05,860 --> 00:37:07,520
I think things are coming up pretty
smooth.

642
00:37:07,860 --> 00:37:10,740
The beef looks fantastic so far. Thank
you, chef.

643
00:37:11,130 --> 00:37:14,630
Some of them are irregular sizes,
unfortunately, so it's... I'm sorry, I

644
00:37:14,630 --> 00:37:16,130
understand anything you just said.

645
00:37:16,590 --> 00:37:17,890
No, no, just speak slowly.

646
00:37:18,110 --> 00:37:20,590
They're irregular sizes, so they're not
all even, but they're a little bit

647
00:37:20,590 --> 00:37:22,510
complicated. We're just trying to make
them all perfect.

648
00:37:22,930 --> 00:37:26,450
Thank you. Thank you for allowing me to
understand.

649
00:37:27,070 --> 00:37:28,990
It's my pleasure, John and Christopher.
Great accent, by the way.

650
00:37:30,530 --> 00:37:32,970
The big thing could be about two hours,
almost, to be honest with you. It's been

651
00:37:32,970 --> 00:37:36,050
on and off, on and off, on and off. So
we've crisped up the outside, and now

652
00:37:36,050 --> 00:37:38,290
we're letting it rest through, so it
should be just cooked in the middle.

653
00:37:38,990 --> 00:37:42,230
For our main today, we are serving a
beef rump cat with a carrot macadamia

654
00:37:42,230 --> 00:37:45,630
puree, pickled carrot, and a carrot
-topped chimichurri. The carrot is

655
00:37:45,630 --> 00:37:46,630
beautiful.

656
00:37:47,030 --> 00:37:48,030
Beef, please.

657
00:37:48,250 --> 00:37:52,290
Can we get a little slice of beef? Yeah,
a portion. Just one sunny portion while

658
00:37:52,290 --> 00:37:52,669
we're going.

659
00:37:52,670 --> 00:37:54,110
You figured out how you're getting your
three portions, right? Let's go.

660
00:37:57,690 --> 00:38:01,470
Gordon Ramsay has the highest standards
of any chef, so we don't have room for

661
00:38:01,470 --> 00:38:02,149
any errors.

662
00:38:02,150 --> 00:38:03,150
Let's go.

663
00:38:03,370 --> 00:38:05,990
To plate our main course today, we're
going to start with that carrot and

664
00:38:05,990 --> 00:38:09,130
macadamia puree. It's really sweet and
kind of roasty from the carrots. And

665
00:38:09,130 --> 00:38:10,990
don't slice any more beef just yet.
Yeah, yeah, I'm up, I'm up.

666
00:38:11,230 --> 00:38:13,170
The Wagyu rump, that's going to go on
next.

667
00:38:13,510 --> 00:38:17,090
Funny to see it plate, let's go. And
then we've got carrot top chimichurri.

668
00:38:17,110 --> 00:38:19,210
That's going to sort of mellow the whole
thing out because there's a lot of

669
00:38:19,210 --> 00:38:22,250
richness going on this dish. So that
herbiness, a little bit of chilli, it's

670
00:38:22,250 --> 00:38:23,250
going to be just the kick it needs.

671
00:38:23,950 --> 00:38:26,730
And then to finish off, those pickled
carrots, looking great.

672
00:38:27,080 --> 00:38:30,020
Matty, can I get the jus we've got now,
mate, just as it is, as it is, Chef? I

673
00:38:30,020 --> 00:38:32,360
feel so proud of this team. For a bunch
of people that have never cooked

674
00:38:32,360 --> 00:38:35,300
together before today, I just don't
think we could have done any better.

675
00:38:38,680 --> 00:38:39,538
Puree delicious.

676
00:38:39,540 --> 00:38:41,640
Thank you. Timmy, puree delicious. The
pickle is fine.

677
00:38:42,540 --> 00:38:43,720
I pull that back like that.

678
00:38:44,040 --> 00:38:45,040
That is raw in there.

679
00:38:48,220 --> 00:38:53,720
I feel like we're going to get away with
it. A strip we'll get away with, but

680
00:38:53,720 --> 00:38:54,720
not raw.

681
00:38:55,700 --> 00:38:58,680
Them tonight, the firefighters, police
officers, they're not going to have that

682
00:38:58,680 --> 00:38:59,680
raw.

683
00:39:13,980 --> 00:39:16,940
We've got a chance of winning this, but
the beef has got to be cooked. Yes,

684
00:39:16,960 --> 00:39:18,300
chef. Take control. Let's go.

685
00:39:19,160 --> 00:39:22,660
I've spent two hours cooking this beef,
and to not have it cooked to Gordon's

686
00:39:22,660 --> 00:39:25,100
liking is absolutely heartbreaking at
this point.

687
00:39:25,820 --> 00:39:27,780
With your vision of this to finish in
the oven?

688
00:39:28,020 --> 00:39:31,840
Yeah. We've got ten minutes before
service starts, so we make a quick

689
00:39:32,300 --> 00:39:34,380
Let's put the biggest ones in one tray
and the other ones in the other, because

690
00:39:34,380 --> 00:39:36,800
the biggest bits are going to need a
little bit longer, aren't they? Yeah.

691
00:39:36,800 --> 00:39:39,260
going to throw the beef into the oven
and try to get a couple more degrees of

692
00:39:39,260 --> 00:39:42,360
heat into it. So probably another five
to eight degrees, Chef? Yeah.

693
00:39:42,680 --> 00:39:45,220
But we've got very little time left, so
we're going to have to nail this.

694
00:39:46,120 --> 00:39:47,140
Ten minutes, guys, yeah?

695
00:39:47,600 --> 00:39:48,840
Yes, yes, yes. Ten minutes.

696
00:39:49,640 --> 00:39:51,120
What's happening with the pork in the
oven?

697
00:39:51,320 --> 00:39:53,660
Pork, let's pull it. They need to come
out and they need to rest. I'll get it

698
00:39:53,660 --> 00:39:54,680
out. I'll get them all out.

699
00:39:54,940 --> 00:39:55,819
What's that for, Steph?

700
00:39:55,820 --> 00:39:57,140
This is for the coleslaw.

701
00:39:57,400 --> 00:40:01,700
The coleslaw, good. Yeah, it's a bit of
a pomegranate, mustardy kind of thingy.

702
00:40:01,700 --> 00:40:02,700
It'll be Bobby Watson.

703
00:40:02,780 --> 00:40:04,720
Let's stop, darling. Stop. Oh, thank
you. Let's go.

704
00:40:06,120 --> 00:40:07,120
How's my main looking?

705
00:40:07,400 --> 00:40:09,580
Honey, maple, carrots done. Our floor's
nearly done.

706
00:40:09,780 --> 00:40:13,360
Yep, floor. Steph's making a dressing. I
don't want it to be a pub floor. I want

707
00:40:13,360 --> 00:40:14,360
it to be really fresh.

708
00:40:14,740 --> 00:40:16,480
We have carving station ready to go.

709
00:40:16,960 --> 00:40:19,700
Carving station's ready. We're looking
really good. Team's working beautifully

710
00:40:19,700 --> 00:40:22,400
well. We've found our feet and rhythm,
but it's looking good.

711
00:40:22,640 --> 00:40:26,840
Three, four, five, six, seven, eight,
nine, ten. We've got eight. Yeah, we've

712
00:40:26,840 --> 00:40:27,319
got eight.

713
00:40:27,320 --> 00:40:29,140
The porchetta comes out of the oven.

714
00:40:32,280 --> 00:40:33,460
I reckon that's perfect.

715
00:40:33,740 --> 00:40:35,000
And it looks beautiful.

716
00:40:35,380 --> 00:40:40,000
The idea of cooking porchetta rolls and
cutting them up into individual portions

717
00:40:40,000 --> 00:40:42,360
just before service has paid off.

718
00:40:43,100 --> 00:40:44,300
Nice pieces, Ian.

719
00:40:45,020 --> 00:40:46,020
Fantastic.

720
00:40:47,009 --> 00:40:48,430
Gordon, can we borrow you?

721
00:40:49,090 --> 00:40:49,968
All right.

722
00:40:49,970 --> 00:40:50,970
Shut up.

723
00:40:51,690 --> 00:40:55,390
Laura, yeah, she's... I think she's
letting Andre run away with that main

724
00:40:55,390 --> 00:40:58,610
course, with that porchetta. I think her
team's running her rather than her

725
00:40:58,610 --> 00:40:59,509
running her team.

726
00:40:59,510 --> 00:41:04,010
Andre, can I borrow you? Yes. Is this
what we're buying? And then... Yep, and

727
00:41:04,010 --> 00:41:04,948
then pickles.

728
00:41:04,950 --> 00:41:06,650
Yeah, and a little sauce on the outside,
yeah?

729
00:41:07,030 --> 00:41:08,530
Slow, gentle, thank you.

730
00:41:09,670 --> 00:41:14,290
Blue team, Sarah, yes, so they're doing
an elevated corn chowder. The only team

731
00:41:14,290 --> 00:41:15,710
that's used corn for their main.

732
00:41:16,310 --> 00:41:17,370
How long on the fish?

733
00:41:17,690 --> 00:41:18,690
Two minutes, Chef.

734
00:41:18,930 --> 00:41:21,970
Kingfish, you know, is the staple here.
But as opposed to one piece of kingfish,

735
00:41:22,070 --> 00:41:24,750
they're doing two per portion. So twice
the jeopardy there.

736
00:41:25,030 --> 00:41:27,150
If one's a bit under, he'll crucify us.

737
00:41:27,810 --> 00:41:30,950
Callum is definitely, definitely
stepping up and running his team.

738
00:41:30,950 --> 00:41:35,090
chosen the carrot tree waste. That
chimichurri with the carrot tops looks

739
00:41:35,290 --> 00:41:38,070
My big worry is that rump, that rump of
beef.

740
00:41:38,290 --> 00:41:39,290
Can you get this right?

741
00:41:39,450 --> 00:41:42,250
The main course, it could be a
showstopper. It's close, but it just

742
00:41:42,250 --> 00:41:43,250
little boost.

743
00:41:44,270 --> 00:41:48,050
Heads up, everybody. We need plates
leaving the path in one minute.

744
00:41:48,450 --> 00:41:49,450
Yes.

745
00:41:51,050 --> 00:41:53,050
Come on, Tim. Let's go, guys.

746
00:41:54,430 --> 00:41:55,430
Restaurant quality.

747
00:41:55,450 --> 00:41:57,670
Yes, chef. Okay, every dish, restaurant
quality.

748
00:41:58,090 --> 00:42:01,050
All right, chefs, let's go. Ready. Come
on, guys. Let's do this.

749
00:42:02,450 --> 00:42:03,450
What's it sitting at, chef?

750
00:42:03,530 --> 00:42:04,530
15 -pack.

751
00:42:04,650 --> 00:42:07,350
Great. Get it. If it's out of the pan
now, please, mate.

752
00:42:07,960 --> 00:42:11,180
We've popped the rump cap into the oven
for just a few minutes. Without this

753
00:42:11,180 --> 00:42:13,120
beef being perfect, we don't have a
dish.

754
00:42:16,300 --> 00:42:19,420
Carving the beef now, I could not be
happier. It looks brilliant.

755
00:42:19,920 --> 00:42:21,280
Yeah, the beef looks beautiful.

756
00:42:21,720 --> 00:42:22,720
Oh, it looks awesome.

757
00:42:22,900 --> 00:42:25,660
Beef looks amazing, guys. You're doing a
great job. Yeah, great work. Great

758
00:42:25,660 --> 00:42:26,660
work, Ben.

759
00:42:26,780 --> 00:42:27,780
Here we go!

760
00:42:53,960 --> 00:42:54,959
Here we go.

761
00:42:54,960 --> 00:42:57,020
First four beef. Let's go. Okay, let's
go, Audra.

762
00:42:57,340 --> 00:42:58,279
I'll do the puree.

763
00:42:58,280 --> 00:42:59,280
Okay.

764
00:42:59,440 --> 00:43:02,100
Okay, I'll put meat and then
chimichurri.

765
00:43:04,000 --> 00:43:05,000
Let's go.

766
00:43:05,560 --> 00:43:07,780
Lovely. Really consistent. Each one the
same, guys. Yeah, yeah.

767
00:43:10,220 --> 00:43:11,320
You're going to do carrots? Yep.

768
00:43:12,240 --> 00:43:14,960
Four beautiful plates at a time. That's
all we need.

769
00:43:16,520 --> 00:43:17,520
Beautiful.

770
00:43:18,780 --> 00:43:20,060
Service. Service, please.

771
00:43:20,320 --> 00:43:21,320
Let's go, team.

772
00:43:21,460 --> 00:43:22,460
Good. Very nice.

773
00:43:22,480 --> 00:43:24,640
Callum. Next four, let's go. Thank you,
Chef.

774
00:43:25,720 --> 00:43:29,360
The beef came right down to the wire,
and it was so close, but I think we just

775
00:43:29,360 --> 00:43:30,259
nailed it in the end.

776
00:43:30,260 --> 00:43:32,900
I hope that my beef is going to win it
for our team.

777
00:43:41,540 --> 00:43:45,260
What a way to start. We have the highest
caliber of cooks we've ever had.

778
00:43:45,580 --> 00:43:49,540
In this kitchen. And the competition is
fierce, right? I think they're all

779
00:43:49,540 --> 00:43:52,880
looking around at each other. How do I
get to walk out of here with my chest

780
00:43:52,880 --> 00:43:56,920
pushed out going, we won the first
challenge with Gordon Ramsay in the

781
00:43:57,280 --> 00:43:59,720
Got to keep that door closed, my man.
You got to get in and out there.

782
00:44:00,120 --> 00:44:01,118
That's it.

783
00:44:01,120 --> 00:44:05,600
It is pretty special to watch Gordon in
motion. And because of him being here, I

784
00:44:05,600 --> 00:44:08,020
really do feel like the food is going to
come out beautifully.

785
00:44:08,670 --> 00:44:09,670
Beef cooked beautifully.

786
00:44:09,710 --> 00:44:13,950
Try and keep it just a little bit more
central, yes? Go, go. Thank you.

787
00:44:13,950 --> 00:44:15,270
please. Let's go. Thank you very much.

788
00:44:19,710 --> 00:44:20,850
Ooh. Yeah.

789
00:44:22,910 --> 00:44:24,710
Thank you.

790
00:44:25,010 --> 00:44:26,010
Thank you so much.

791
00:44:28,010 --> 00:44:30,290
That looks awesome.

792
00:44:39,760 --> 00:44:44,840
This is Green Team, Maine, and it's beef
rump cap, carrot three -way.

793
00:44:45,880 --> 00:44:47,060
I love the colors.

794
00:44:47,440 --> 00:44:53,580
It's very well proportioned. And most
importantly, this looks very appetizing.

795
00:44:54,300 --> 00:44:55,880
Yeah. I love it already.

796
00:44:56,960 --> 00:44:58,160
Let's dive in.

797
00:45:01,960 --> 00:45:04,160
Oh, cuts like butter.

798
00:45:36,750 --> 00:45:42,290
This is like beautiful textures,
beautiful colours,

799
00:45:42,510 --> 00:45:49,110
stunning flavours, like everywhere that
you put your knife and fork.

800
00:45:49,850 --> 00:45:52,930
Everything is just peaking with flavour.

801
00:45:53,490 --> 00:45:55,330
The seasoning is on point.

802
00:45:55,910 --> 00:45:58,250
I am loving this dish.

803
00:45:58,630 --> 00:46:01,850
I've got to give Ben a shout -out for
cooking that rump cat.

804
00:46:02,230 --> 00:46:03,510
Looking good, guys, yes?

805
00:46:03,830 --> 00:46:04,830
Looking great.

806
00:46:05,520 --> 00:46:07,680
They were so inconsistent, the pieces.

807
00:46:08,140 --> 00:46:12,680
It could have gone horribly wrong, but
if I look around, everyone is blushing

808
00:46:12,680 --> 00:46:13,680
medium rare.

809
00:46:14,040 --> 00:46:17,180
That is absolutely money and not easy to
do.

810
00:46:17,820 --> 00:46:19,920
As soon as the dish landed, I wanted to
dive in.

811
00:46:20,360 --> 00:46:22,060
The colours are so inviting.

812
00:46:23,140 --> 00:46:26,780
And when you dive in, everything has
been executed so well.

813
00:46:27,180 --> 00:46:29,540
And what I love about it is the balance.

814
00:46:30,740 --> 00:46:34,020
There was such a lovely amount of
acidity, heat.

815
00:46:34,520 --> 00:46:38,500
And there's actually a fair bit of
garlic in that chimichurri, but it works

816
00:46:38,500 --> 00:46:40,140
well with the richness of that rum cap.

817
00:46:40,700 --> 00:46:42,000
I love this dish.

818
00:46:42,260 --> 00:46:47,840
It is not a surprise to me at all that
Callum has such accessible restaurants

819
00:46:47,840 --> 00:46:52,200
South Australia because this just feels
like a culmination of all of his

820
00:46:52,200 --> 00:46:54,660
experience and his leadership on a
plate.

821
00:46:55,680 --> 00:46:56,680
What, John?

822
00:46:56,720 --> 00:46:58,760
If I was on my own, I'd be licking that
plate.

823
00:46:59,860 --> 00:47:01,040
If it's good, it's good.

824
00:47:01,280 --> 00:47:02,280
Yeah.

825
00:47:05,029 --> 00:47:06,029
There, are we ready to go?

826
00:47:06,210 --> 00:47:07,210
Yeah.

827
00:47:08,050 --> 00:47:09,570
Oh, yeah, that's going to be beautiful.

828
00:47:10,270 --> 00:47:11,790
This is out, yeah. Okay.

829
00:47:12,390 --> 00:47:13,390
This is it.

830
00:47:13,850 --> 00:47:15,610
Our first dish of the competition.

831
00:47:16,070 --> 00:47:18,150
We have to get this thing going.

832
00:47:18,490 --> 00:47:22,650
I love that. I love the curry leaf. I
love that.

833
00:47:23,330 --> 00:47:24,650
Yes, popcorn on top.

834
00:47:24,890 --> 00:47:26,370
That looks amazing.

835
00:47:27,810 --> 00:47:30,450
Right, Sarah, describe the dish, please.

836
00:47:30,890 --> 00:47:34,870
So basically, it is the corn powder,
then we've got the pomfondon, the fish,

837
00:47:34,870 --> 00:47:35,930
clams, and some popcorn.

838
00:47:37,030 --> 00:47:38,750
So the sauce tastes good.

839
00:47:39,170 --> 00:47:40,490
Fondons are popping out where they are.

840
00:47:40,770 --> 00:47:42,370
And who cooked the fish?

841
00:47:42,610 --> 00:47:47,430
Me. Raw fish.

842
00:47:48,650 --> 00:47:49,790
Ice cold, raw fish.

843
00:47:50,510 --> 00:47:51,510
Oh, my God.

844
00:47:51,810 --> 00:47:54,250
The first piece of kingfish was served
raw.

845
00:47:54,530 --> 00:47:55,530
Come on, blue team.

846
00:47:56,270 --> 00:47:58,630
My first chance to impress him, gone.

847
00:47:59,110 --> 00:48:01,270
May as well go to... No room and
service.

848
00:48:01,570 --> 00:48:03,390
Sushi. Is this our best?

849
00:48:03,710 --> 00:48:04,810
No, sir. Come on, guys.

850
00:48:05,070 --> 00:48:06,070
Come on.

851
00:48:08,590 --> 00:48:09,670
Jesus Christ.

852
00:48:17,050 --> 00:48:21,330
Who cooked the fish?

853
00:48:21,570 --> 00:48:23,730
Me. Raw fish.

854
00:48:24,790 --> 00:48:26,030
Ice cold, raw fish.

855
00:48:26,450 --> 00:48:27,450
Oh, my God.

856
00:48:27,850 --> 00:48:28,850
May as well go to...

857
00:48:30,960 --> 00:48:33,780
The first piece of kingfish was served
raw.

858
00:48:34,180 --> 00:48:35,180
Help me out, please.

859
00:48:35,360 --> 00:48:37,700
Jamie, the job's hard enough, okay? Yes,
sir.

860
00:48:37,980 --> 00:48:38,980
Please.

861
00:48:39,100 --> 00:48:43,620
As much as corn's the hero, if I don't
cook this fish perfectly, we won't win

862
00:48:43,620 --> 00:48:44,328
the challenge.

863
00:48:44,330 --> 00:48:46,330
So left us now the cooking method,
please.

864
00:48:46,970 --> 00:48:49,910
If you check and you check, she's not
going to be left in the shed, okay?

865
00:48:50,130 --> 00:48:53,070
Look, we're a team, right? Yes, chef.
Okay, we go up together, we go down

866
00:48:53,070 --> 00:48:55,730
together, yeah? Yes, chef. So give me
all you got. Yes, chef. And look at me.

867
00:48:55,810 --> 00:48:57,490
Get your head up. Yeah, yeah. Let's go,
man. Let's go.

868
00:48:57,690 --> 00:48:58,690
We got this. We got it.

869
00:48:59,170 --> 00:49:03,190
I need four more pork in one minute,
please. I need four hot plates in one

870
00:49:03,190 --> 00:49:03,928
minute, please.

871
00:49:03,930 --> 00:49:06,150
Hey, guys, Laura's talking. No one's
answering her. Sorry, Laura.

872
00:49:06,650 --> 00:49:07,589
Come on. Come on, guys.

873
00:49:07,590 --> 00:49:08,569
Hey, guys.

874
00:49:08,570 --> 00:49:10,350
Yes, chef. Yes, chef. Come on, guys.

875
00:49:10,670 --> 00:49:13,270
Yeah. So choose the four of the best
ones, man, right? Yeah, yeah.

876
00:49:13,690 --> 00:49:17,110
This is the first dish I've done in 16
years in the MasterChef kitchen.

877
00:49:17,390 --> 00:49:18,390
Is the pork seasoned?

878
00:49:18,430 --> 00:49:19,430
Pork seasoned.

879
00:49:19,490 --> 00:49:23,370
It feels refreshing to clear out the
cobwebs of the first cook.

880
00:49:23,910 --> 00:49:25,630
Left, left, right, right. Let's go.

881
00:49:25,910 --> 00:49:27,330
Three carrots per plate.

882
00:49:27,630 --> 00:49:30,890
A handful of slaw in the middle. More,
more. Okay, it's got to be more. It's

883
00:49:30,890 --> 00:49:32,430
to be a big, a big high mound.

884
00:49:33,690 --> 00:49:36,130
Just the left sauce because it's all
starting to go everywhere. See what I'm

885
00:49:36,130 --> 00:49:37,130
saying? It's a little puddle.

886
00:49:37,270 --> 00:49:40,050
But in the chaos of this cook... More
height, Tim.

887
00:49:40,650 --> 00:49:43,470
No one's actually tried this dish in its
complete entirety.

888
00:49:45,270 --> 00:49:46,270
Let's go, guys.

889
00:49:46,290 --> 00:49:47,890
Service, please. Happy with that, Laura?

890
00:49:48,490 --> 00:49:55,070
Uh, yep. All we can do is hope it's good
and pray that the judges like it. Let's

891
00:49:55,070 --> 00:49:56,630
go. Please go. Pick up. Let's go.

892
00:50:04,670 --> 00:50:07,050
Thank you so much. Thank you. Okay.

893
00:50:08,230 --> 00:50:09,230
Interesting.

894
00:50:11,020 --> 00:50:14,480
That is big. Very interesting.

895
00:50:15,200 --> 00:50:16,580
I hope you guys are hungry.

896
00:50:17,320 --> 00:50:18,880
I don't know. Burgundy team.

897
00:50:19,200 --> 00:50:24,680
Forchetta, glaze, carrot, brandy jus,
and a lot of other things.

898
00:50:25,380 --> 00:50:30,300
I think I can see, like, some sort of
parsley thing going on.

899
00:50:31,080 --> 00:50:32,940
Velouté? Velouté? Cooked carrot.

900
00:50:33,400 --> 00:50:34,400
There's a lot.

901
00:50:59,020 --> 00:51:02,120
It feels like everything has been quite
rushed.

902
00:51:02,880 --> 00:51:04,500
Wait, let's get these out of the way
first. Guys,

903
00:51:05,500 --> 00:51:08,580
we're crossing over. Come on, let's go.
Stay unified. Stop, stop, stop, stop. I

904
00:51:08,580 --> 00:51:10,280
can feel the distraction in the kitchen.

905
00:51:10,920 --> 00:51:13,040
There's clearly a lack of definition.

906
00:51:13,620 --> 00:51:14,620
You happy, boss?

907
00:51:14,740 --> 00:51:15,740
This is hard.

908
00:51:15,780 --> 00:51:17,380
You're taking the responsibility, eh?

909
00:51:17,720 --> 00:51:20,540
On the first day, you don't know
everyone as well. It's hard, isn't it?

910
00:51:20,830 --> 00:51:26,350
I feel like this tastes like many people
going their separate ways and making

911
00:51:26,350 --> 00:51:28,570
elements and then they've just bunged it
together.

912
00:51:28,930 --> 00:51:32,130
This needs like seven layers off.

913
00:51:32,670 --> 00:51:37,150
There is so much going on and nothing is
allowed to shine.

914
00:51:38,290 --> 00:51:39,290
Service, please.

915
00:51:40,030 --> 00:51:41,030
Service, please.

916
00:51:42,510 --> 00:51:43,750
Doing a great job, team.

917
00:51:44,350 --> 00:51:47,210
And let's just, yeah, chime in
methodical team. Let's follow one after

918
00:51:47,210 --> 00:51:48,009
other. It's not a race.

919
00:51:48,010 --> 00:51:49,650
Can you get a temperature probe?

920
00:51:51,240 --> 00:51:52,240
44, 46.

921
00:51:52,480 --> 00:51:53,480
Yeah, that's perfect.

922
00:51:53,720 --> 00:51:55,000
Yeah, that's 48.

923
00:51:55,240 --> 00:51:56,240
Yeah.

924
00:51:56,400 --> 00:51:57,400
Service!

925
00:51:57,880 --> 00:51:58,880
Next round.

926
00:51:58,980 --> 00:52:02,900
Woo! Every piece of fish that comes my
way, I'm double -checking to make sure

927
00:52:02,900 --> 00:52:03,900
it's cooked perfectly.

928
00:52:04,060 --> 00:52:05,960
I cook, you double -check.

929
00:52:06,480 --> 00:52:11,000
But it only takes one piece of fish to
be over - or undercooked, and then we

930
00:52:11,000 --> 00:52:12,900
have no chance of winning this
challenge.

931
00:52:13,420 --> 00:52:16,680
Terry, are we good? Have they brought it
back up? Yes, good to go.

932
00:52:16,900 --> 00:52:19,340
Hey, blue team, do you want to win this?
Yes! Come on now!

933
00:52:29,420 --> 00:52:31,840
So we've got the blue team's main here.

934
00:52:32,440 --> 00:52:35,800
The Kingfish with corn chowder. Wow.

935
00:52:36,520 --> 00:52:38,540
And lots of other little bits there as
well.

936
00:52:39,200 --> 00:52:40,200
I'm intrigued.

937
00:52:41,700 --> 00:52:42,700
Should we give it a go?

938
00:53:11,609 --> 00:53:13,350
My fish is a little inconsistent.

939
00:53:17,170 --> 00:53:21,650
I've got my belly piece, which is
absolutely perfect, but my loin piece is

940
00:53:21,650 --> 00:53:24,110
touch over, which is a shame.

941
00:53:24,590 --> 00:53:28,730
I mean, that's the risk you run when you
try and cook, what, 60 pieces of fish,

942
00:53:28,790 --> 00:53:29,790
two per person.

943
00:53:30,050 --> 00:53:33,490
But flavour -wise, there's a lot going
on here.

944
00:53:34,750 --> 00:53:36,850
And I think this is classic Sarah,
right?

945
00:53:37,310 --> 00:53:43,080
Being able to have, like... This
amalgamation of a couple of cultures and

946
00:53:43,080 --> 00:53:47,900
that little spread and that little
sprinkle of Indian spices over the

947
00:53:47,900 --> 00:53:51,240
the tempering with the mustard seeds and
the frying of the curry leaves, it just

948
00:53:51,240 --> 00:53:52,300
really interests me.

949
00:53:52,980 --> 00:53:55,820
I know we're starting slow, but we're
going to finish strong. I don't want to

950
00:53:55,820 --> 00:53:59,460
hear you. Come on. Yeah, all right,
let's do this. Let's go. I love the way

951
00:53:59,460 --> 00:54:03,020
dish looked, and my fish was cooked
really beautifully.

952
00:54:04,140 --> 00:54:07,760
The skin was crispy and the flesh was
flaked apart.

953
00:54:08,330 --> 00:54:11,050
And seasoning is perfection.

954
00:54:12,090 --> 00:54:18,310
First, I would like to congratulate them
for daring to try to use corn in a main

955
00:54:18,310 --> 00:54:20,950
course with fish and with a shoulder.

956
00:54:23,150 --> 00:54:27,770
And I'm actually quite impressed because
this is absolutely delicious.

957
00:54:28,110 --> 00:54:29,110
Well done.

958
00:54:31,710 --> 00:54:33,650
Happy? Yeah, thank you.

959
00:54:33,870 --> 00:54:35,910
All working. Last two going in now.

960
00:54:36,520 --> 00:54:37,520
Halfway, guys, yes?

961
00:54:37,660 --> 00:54:38,558
Halfway, yes?

962
00:54:38,560 --> 00:54:39,299
Yes, Chef.

963
00:54:39,300 --> 00:54:40,420
Let's start thinking about the dessert.

964
00:54:40,680 --> 00:54:41,680
Yes, Chef.

965
00:54:41,820 --> 00:54:43,480
All right, final four pork.

966
00:54:43,700 --> 00:54:45,180
Freddie, plate the hot plate.

967
00:54:45,420 --> 00:54:46,560
You chuck them down.

968
00:54:47,460 --> 00:54:51,060
There's only a few more plates to go out
for mains, so it's time to regroup and

969
00:54:51,060 --> 00:54:52,080
focus on our dessert.

970
00:54:52,420 --> 00:54:53,760
Are those ice cream sets?

971
00:54:54,180 --> 00:54:54,839
They're set.

972
00:54:54,840 --> 00:54:57,180
The ice cream's going to be good. The
granita's going to be good.

973
00:54:57,780 --> 00:55:00,440
We're definitely taking a risk with this
dessert.

974
00:55:01,000 --> 00:55:04,040
Conceptually, it's something new, it's
something different. There's lots of

975
00:55:04,040 --> 00:55:07,440
elements. Laura, we can start desserts,
please. Hey, guys, can we go on

976
00:55:07,440 --> 00:55:08,440
desserts, please? They're waiting.

977
00:55:09,020 --> 00:55:10,019
Let's go, then.

978
00:55:10,020 --> 00:55:11,440
Four at a time. Yes, chef.

979
00:55:11,780 --> 00:55:15,940
So the cake needs to be the vessel for
the ice cream to sit on. The key to this

980
00:55:15,940 --> 00:55:20,020
dessert is balance. It's as simple as
that. So the bitter cake, the salty

981
00:55:20,020 --> 00:55:24,380
and the freshness of the granita, like
everything has got a place in this

982
00:55:24,380 --> 00:55:27,080
dessert. Load that granita on. Make
it... No!

983
00:55:27,500 --> 00:55:28,680
Oh, my goodness.

984
00:55:29,200 --> 00:55:32,320
Hold on. Guys, just stop. Just a touch
less granita, please.

985
00:55:33,020 --> 00:55:36,200
I'm just trying to gain a bit of control
and make sure they know that they're

986
00:55:36,200 --> 00:55:40,260
being led. And hopefully I'm leading
them in the right direction to a win

987
00:55:40,440 --> 00:55:43,200
Guys, that's way too much cake. That's
like four times the amount that we

988
00:55:43,200 --> 00:55:44,200
originally put on.

989
00:55:44,560 --> 00:55:45,980
But it's so hard.

990
00:55:47,080 --> 00:55:50,020
Guys, I just want them all to be exactly
the same.

991
00:55:50,240 --> 00:55:51,680
It's like having seven children.

992
00:55:51,960 --> 00:55:53,360
I've got one and that's hard enough.

993
00:55:54,980 --> 00:55:55,980
Service, please.

994
00:55:56,270 --> 00:55:57,790
I love this place. It's amazing.

995
00:55:58,150 --> 00:56:01,970
I think it's maybe a really good wake
-up call that this is not as easy as I

996
00:56:01,970 --> 00:56:02,970
thought it was going to be.

997
00:56:10,710 --> 00:56:11,710
Oh!

998
00:56:12,630 --> 00:56:13,630
Okay.

999
00:56:15,110 --> 00:56:20,270
I think we're all going to be surprised
because this one is just named Corn and

1000
00:56:20,270 --> 00:56:21,270
Milk.

1001
00:56:24,880 --> 00:56:30,740
Yeah, I want to unbury it Whoa

1002
00:56:30,740 --> 00:56:45,980
Whoa

1003
00:57:07,529 --> 00:57:08,529
Whoa. Whoa.

1004
00:57:10,290 --> 00:57:13,250
I just felt like it didn't come together
at all for me.

1005
00:57:14,090 --> 00:57:18,690
I found that the greenies are really
jarring. Like, it was just way too tart

1006
00:57:18,690 --> 00:57:22,170
me. And the cake was a bit too bitter.

1007
00:57:22,650 --> 00:57:25,810
So there was just, like, intense
bitterness, intense sourness.

1008
00:57:26,810 --> 00:57:29,030
I found all the flavors.

1009
00:57:29,630 --> 00:57:34,630
Quite incompatible. And I did feel like
their mains, it felt a little bit like

1010
00:57:34,630 --> 00:57:39,030
they struggled. I can see the struggle.
But I did really like the corn ice cream

1011
00:57:39,030 --> 00:57:40,810
and the flavour and the fact that it was
a bit salty.

1012
00:57:41,130 --> 00:57:43,630
Ice cream, please. Four portions, yes.
Ice cream ready.

1013
00:57:44,030 --> 00:57:48,670
The thing I like most about this dessert
is the intensity of the corn flavour in

1014
00:57:48,670 --> 00:57:49,549
the ice cream.

1015
00:57:49,550 --> 00:57:55,630
And I think even just the orange cake
with all that rind and skins in it, that

1016
00:57:55,630 --> 00:57:58,290
bitterness would have gone really nicely
with just the ice cream.

1017
00:57:58,890 --> 00:58:03,310
The granita's really interesting because
I think it would be a great element on

1018
00:58:03,310 --> 00:58:05,230
another dessert. I don't think it works
here.

1019
00:58:05,490 --> 00:58:06,710
You know what we'd call it?

1020
00:58:07,450 --> 00:58:08,450
Confusing.

1021
00:58:08,790 --> 00:58:12,050
I don't agree with that.

1022
00:58:12,770 --> 00:58:17,030
I get what's going on here. Like, you
know, you've got sweet corn ice cream,

1023
00:58:17,210 --> 00:58:23,290
you've got sour buttermilk granita,
like, you've got a salty crumb, you've

1024
00:58:23,290 --> 00:58:27,860
bitter cake. In theory, it should all
work, but the balance is just... way out

1025
00:58:27,860 --> 00:58:30,700
of whack here. Yeah. And unfortunately,
it just hasn't worked this time.

1026
00:58:30,900 --> 00:58:35,040
I think it's clear after this tasting,
Laura's team, they are out of the

1027
00:58:35,040 --> 00:58:38,820
running. And this is really going to
come down to what Sarah's team and

1028
00:58:38,820 --> 00:58:39,980
team bring us for their dessert.

1029
00:58:40,520 --> 00:58:41,520
I think we're on the same page.

1030
00:58:41,780 --> 00:58:42,780
I agree.

1031
00:58:45,880 --> 00:58:47,140
All right, last two.

1032
00:58:48,520 --> 00:58:49,660
All right, well done, guys.

1033
00:58:54,540 --> 00:58:57,200
Whilst I'm really chuffed with this main
course, I now need to divert my

1034
00:58:57,200 --> 00:59:00,100
attention to this dessert because the
dishes are equal weighting from the

1035
00:59:00,100 --> 00:59:03,000
judges, so it's really important that we
nail not just the savoury but the sweet

1036
00:59:03,000 --> 00:59:03,718
as well.

1037
00:59:03,720 --> 00:59:04,720
Butler, chef?

1038
00:59:04,880 --> 00:59:07,640
Yes, yes, chef. If this is how you run
your restaurant, yeah, I can't wait to

1039
00:59:07,640 --> 00:59:08,339
make a reservation.

1040
00:59:08,340 --> 00:59:09,178
Thank you, chef.

1041
00:59:09,180 --> 00:59:12,000
How are we doing with the ice cream?
Make sure it doesn't melt.

1042
00:59:12,300 --> 00:59:15,380
Yeah, so we're pre -quilling onto frozen
cold trays just so they can sit lightly

1043
00:59:15,380 --> 00:59:16,680
so they don't melt too quick. Yeah,
good.

1044
00:59:16,990 --> 00:59:19,870
Finish strong, shall we, guys? Let's go.
All right, guys, let's get rocking and

1045
00:59:19,870 --> 00:59:23,730
rolling. I really want to win this first
challenge. For me, for the whole team,

1046
00:59:23,810 --> 00:59:26,470
on the first day of the competition,
there couldn't be more at stake.

1047
00:59:26,810 --> 00:59:31,250
OK, Chef, are the pavlovas all out? Yes,
Chef. Do we have corn ice cream

1048
00:59:31,250 --> 00:59:33,330
quenelles? We are halfway.

1049
00:59:33,830 --> 00:59:34,828
Halfway? Beautiful.

1050
00:59:34,830 --> 00:59:37,990
For dessert today, we're going to be
making a kind of Aussie classic, a sweet

1051
00:59:37,990 --> 00:59:42,190
corn ice cream pavlova. You're going to
have a popcorn crumble, fresh mango and

1052
00:59:42,190 --> 00:59:43,910
a passion fruit curd. The popcorn
crumble.

1053
00:59:44,130 --> 00:59:45,550
What temperature is it right now?

1054
00:59:46,120 --> 00:59:47,120
It's room temperature.

1055
00:59:47,200 --> 00:59:50,320
Right. Just chuck it in the fridge just
for a few minutes. Yep.

1056
00:59:50,540 --> 00:59:52,280
We've got to make sure we don't melt
this ice cream, okay?

1057
00:59:52,600 --> 00:59:55,940
Okay. We've got all the pieces of the
puzzle. We just have to come up with how

1058
00:59:55,940 --> 00:59:57,040
to plate this dessert now.

1059
00:59:57,320 --> 00:59:58,320
Ice cold plate. Let's go.

1060
00:59:58,680 --> 01:00:01,100
Just grab a four -hour game. Let's go.
In the middle so we can work together.

1061
01:00:02,280 --> 01:00:05,360
Two plates and two plates. Let's go.
Left, left, right, right. So we don't

1062
01:00:05,360 --> 01:00:06,760
on moving stuff. There you go. Okay.

1063
01:00:08,840 --> 01:00:10,840
Yeah. Perfect. Last four.

1064
01:00:11,340 --> 01:00:15,630
Hi. The main was a real struggle, but I
feel like the result was incredible.

1065
01:00:16,090 --> 01:00:17,310
Let's start thinking about the dessert,
yeah?

1066
01:00:17,550 --> 01:00:21,070
Yeah. If we can nail this dessert, I
think we can take this out.

1067
01:00:21,650 --> 01:00:26,670
We'll do a test plating? Yeah. Okay,
cool. For our dessert, we are doing a

1068
01:00:26,670 --> 01:00:28,270
carrot halva parfait.

1069
01:00:28,690 --> 01:00:32,250
So the carrot halva is like, I make it
all the time at home. I make it for my

1070
01:00:32,250 --> 01:00:35,270
family. So I'm hoping that that flavor
is going to come straight through the

1071
01:00:35,270 --> 01:00:40,090
parfait. That one there. Yeah. So then,
can I have the pastry?

1072
01:00:40,470 --> 01:00:44,820
I think that... The flavours in these
dishes definitely show a little bit of

1073
01:00:44,820 --> 01:00:49,860
and, you know, also the other
contestants. I wanted Dipinda to pull

1074
01:00:49,860 --> 01:00:51,740
dessert that really speaks of her.

1075
01:00:52,020 --> 01:00:55,380
Behind, behind, behind, behind. Also, I
really wanted Theo to do his thing and

1076
01:00:55,380 --> 01:00:56,800
pull out a really beautiful pastry.

1077
01:00:57,080 --> 01:00:58,580
One pastry, Theo.

1078
01:00:59,300 --> 01:01:01,100
I pull out the rough puff pastry.

1079
01:01:01,460 --> 01:01:02,800
So we've got the puff pastry, the
dessert.

1080
01:01:03,920 --> 01:01:05,280
Yeah. Go.

1081
01:01:05,640 --> 01:01:07,400
And it's not how I envisioned.

1082
01:01:11,970 --> 01:01:16,730
It needs to be light and airy, lots of
layers, but it's not thin and crispy.

1083
01:01:16,890 --> 01:01:19,810
It's quite thick and solid, and it's
quite brown.

1084
01:01:20,230 --> 01:01:22,930
Now, what's this got on top there? This
is the pastry.

1085
01:01:23,250 --> 01:01:24,250
Well, they've done that.

1086
01:01:26,250 --> 01:01:29,890
I've spent hours making this element,
and it's the only thing I've done pretty

1087
01:01:29,890 --> 01:01:34,510
much all day, and now it looks like a
hockey puck instead of a beautiful

1088
01:01:35,170 --> 01:01:36,170
What a shame.

1089
01:01:36,480 --> 01:01:39,140
I think the puff pastry needs to be cut
through with a spoon, not hammered

1090
01:01:39,140 --> 01:01:40,260
through. Yeah, with a chisel.

1091
01:01:40,540 --> 01:01:42,740
It's not the way I wanted to start my
MasterChef journey.

1092
01:01:45,060 --> 01:01:46,060
Jesus.

1093
01:01:54,920 --> 01:02:01,320
The puff pastry needs to be cut through
with a spoon, not hammered through.

1094
01:02:01,440 --> 01:02:02,440
Yeah, with a chisel.

1095
01:02:02,960 --> 01:02:06,540
The crucial element of this dessert
hasn't quite worked out.

1096
01:02:06,940 --> 01:02:10,220
Everyone needs to be in sync with what
you want. Yeah. Okay? There's elements

1097
01:02:10,220 --> 01:02:12,700
here that need to be brought together
now. And you're the captain. You're the

1098
01:02:12,700 --> 01:02:14,240
only one who can do it. Got it. Thank
you.

1099
01:02:14,980 --> 01:02:17,560
We need to completely rethink the
plating.

1100
01:02:19,680 --> 01:02:25,900
The pastry is the only textural element
on the plate. We cannot leave this off.

1101
01:02:26,500 --> 01:02:28,940
It's too late to make the puff pastry
from scratch.

1102
01:02:29,200 --> 01:02:30,480
I need to get creative.

1103
01:02:30,820 --> 01:02:31,638
Thank you.

1104
01:02:31,640 --> 01:02:35,300
Because the puff pastry is so thick, we
need to play around with the plating of

1105
01:02:35,300 --> 01:02:36,299
it a little bit.

1106
01:02:36,300 --> 01:02:40,640
So I feel like if we actually have the
parfait in the centre and we just

1107
01:02:40,640 --> 01:02:43,340
up and make it a bit more like a flaky
pastry around the outside.

1108
01:02:43,600 --> 01:02:48,160
To make a crumb out of the puff pastry.
We can put on the garnish around the

1109
01:02:48,160 --> 01:02:49,160
outside like neatly.

1110
01:02:50,140 --> 01:02:54,360
Because of the new way we're plating the
pastry, we need to adjust how much of

1111
01:02:54,360 --> 01:02:58,200
each element goes onto the plate. The
pistachio cream, we're doing like four

1112
01:02:58,200 --> 01:03:02,060
dollops on top of the crumb. I think
just do three dollops of the pistachio.

1113
01:03:02,060 --> 01:03:06,640
we're going in with three dollops of the
pistachio cream, four dollops of the

1114
01:03:06,640 --> 01:03:07,598
carrot gel.

1115
01:03:07,600 --> 01:03:08,600
More of a blob.

1116
01:03:09,380 --> 01:03:10,580
Let's keep that consistent.

1117
01:03:10,960 --> 01:03:13,440
And all of the other ingredients
scattered around.

1118
01:03:13,700 --> 01:03:15,540
And you're doing sultanas and carrots.

1119
01:03:16,620 --> 01:03:20,960
So that the plate looks full and that
with each spoonful, you get the correct

1120
01:03:20,960 --> 01:03:22,660
proportions of all the elements.

1121
01:03:23,000 --> 01:03:26,100
Oh, proud of you, team. Look at this.
Look at this.

1122
01:03:26,500 --> 01:03:27,500
Well done, Sarah.

1123
01:03:27,880 --> 01:03:30,040
Everyone has pulled it together.

1124
01:03:31,220 --> 01:03:33,480
I definitely feel like we're in with a
chance here.

1125
01:03:34,020 --> 01:03:36,680
Sarah, happy with that? The look,
visually? It looks beautiful. Yeah, we

1126
01:03:36,680 --> 01:03:37,820
her. Service, please.

1127
01:03:38,140 --> 01:03:40,080
Let's go. Four more now, yes? With it.

1128
01:03:47,109 --> 01:03:50,270
Oh, that's gorgeous. That's gorgeous.

1129
01:03:50,810 --> 01:03:51,930
Thank you. So beautiful.

1130
01:03:54,290 --> 01:03:55,450
What have we got?

1131
01:03:55,690 --> 01:03:58,690
Blue team, carrot halva parfait.

1132
01:03:59,270 --> 01:04:00,890
Okay. Hmm.

1133
01:04:27,870 --> 01:04:29,750
Culver is a traditional Indian dessert.

1134
01:04:30,850 --> 01:04:35,270
I've eaten this dish in regional Indian
restaurants, and it's this lovely

1135
01:04:35,270 --> 01:04:39,930
texture, which the blue team has made
into a parfait, and that's genius.

1136
01:04:41,210 --> 01:04:46,070
So when I bit into it and it wasn't
overly sweet, it had that thickness and

1137
01:04:46,070 --> 01:04:49,990
solidity to it like a parfait does, I
just thought it was a beautiful, modern

1138
01:04:49,990 --> 01:04:52,070
interpretation of a traditional dish.

1139
01:04:52,950 --> 01:04:56,590
Plus that pastry, though it wasn't a
chard as expected.

1140
01:04:57,290 --> 01:05:01,170
Added this crumbly, buttery texture,
which I think elevated the dish.

1141
01:05:01,510 --> 01:05:02,510
Let's go.

1142
01:05:04,250 --> 01:05:06,150
I thought it looked absolutely
beautiful.

1143
01:05:06,710 --> 01:05:08,710
I love the colours and the composition.

1144
01:05:09,130 --> 01:05:10,130
Very, very pretty.

1145
01:05:11,630 --> 01:05:14,330
I love the flavour of the parfait.

1146
01:05:15,350 --> 01:05:18,790
And I thought the parfait and the
pistachio went really well together,

1147
01:05:18,790 --> 01:05:20,150
beautiful floral cardamom.

1148
01:05:20,390 --> 01:05:23,090
And I think it's a concept that turned
into something really beautiful.

1149
01:05:24,930 --> 01:05:26,390
It looked a million bucks.

1150
01:05:27,270 --> 01:05:30,170
I'm loving the balance. I'm loving the
textures. I'm loving the colors.

1151
01:05:30,770 --> 01:05:31,770
Well played. Yeah.

1152
01:05:33,030 --> 01:05:33,948
That's it.

1153
01:05:33,950 --> 01:05:35,030
That's it. Come on, finish strong.

1154
01:05:35,750 --> 01:05:37,550
All right, chefs, let's go. Right now,
let's go.

1155
01:05:38,730 --> 01:05:41,550
For the win today, it all comes down to
this dessert.

1156
01:05:41,990 --> 01:05:43,250
Rue, you good? Is that good?

1157
01:05:43,550 --> 01:05:44,550
Yeah, good. Yeah?

1158
01:05:44,670 --> 01:05:45,670
Yeah. Excellent.

1159
01:05:46,130 --> 01:05:49,230
So we've got to try and figure out a way
to elevate this dish to the next level.

1160
01:05:49,770 --> 01:05:51,330
And so what's your vision with the
pavlova?

1161
01:05:51,530 --> 01:05:54,790
We're going to grate the little tips,
and then it sits like that, and then we

1162
01:05:54,790 --> 01:05:55,910
fill it up. Love it. Yeah.

1163
01:05:56,360 --> 01:06:00,940
Rue has had a great idea to flip the
meringue upside down. Doing a great job,

1164
01:06:00,980 --> 01:06:02,060
team. I'm so happy with them.

1165
01:06:02,700 --> 01:06:05,880
We've shaved them down so we can
effectively use them like a little open

1166
01:06:05,880 --> 01:06:06,419
the plate.

1167
01:06:06,420 --> 01:06:08,540
These look absolutely beautiful.

1168
01:06:08,840 --> 01:06:12,060
And we're going to glue them down with
some of that lovely passion fruit curd

1169
01:06:12,060 --> 01:06:13,080
that's going to hold them in place.

1170
01:06:13,400 --> 01:06:14,760
Oh, my gosh, I love this.

1171
01:06:15,620 --> 01:06:17,300
And then all the goodies are going in.

1172
01:06:17,600 --> 01:06:21,900
We've got popcorn, we've got fresh
mango, and, of course, that beautiful

1173
01:06:21,900 --> 01:06:23,460
quenelle of sweet corn ice cream.

1174
01:06:23,950 --> 01:06:26,050
Happy with that, Cullen? Yes, I think
it's going to be beautiful, Chef.

1175
01:06:26,350 --> 01:06:28,630
Yeah, these meringues are the sexiest
things I've ever seen.

1176
01:06:29,230 --> 01:06:30,230
Service, please.

1177
01:06:30,470 --> 01:06:31,570
Four more plates, please, guys.

1178
01:06:32,430 --> 01:06:36,550
I love the look of our dessert, but
looking across at Sarah's team... Oh,

1179
01:06:36,550 --> 01:06:37,468
they're great.

1180
01:06:37,470 --> 01:06:40,370
Their dessert is looking so beautiful
and intricate.

1181
01:06:40,750 --> 01:06:44,030
Blue team, let's finish strong, come on.
Go, one more four, let's go. Last four.

1182
01:06:44,530 --> 01:06:48,450
I know that our dessert is just as good,
but I just hope the judges think it's

1183
01:06:48,450 --> 01:06:49,269
even better.

1184
01:06:49,270 --> 01:06:50,350
Four more plates, please, guys.

1185
01:06:52,830 --> 01:06:53,830
Oh, that's clever.

1186
01:06:56,330 --> 01:06:57,570
I'm loving the look of that.

1187
01:06:59,370 --> 01:07:01,090
Okay, so this is green dessert.

1188
01:07:01,830 --> 01:07:03,070
Sweet corn pavlova.

1189
01:07:03,730 --> 01:07:05,250
That looks so good.

1190
01:07:05,470 --> 01:07:06,470
That looks amazing.

1191
01:07:06,810 --> 01:07:09,190
I'm diving in. Yeah, let's do it. I'm
excited.

1192
01:07:44,880 --> 01:07:49,180
It is absolutely delicious.

1193
01:07:50,080 --> 01:07:52,100
Oh, he loves it.

1194
01:07:52,620 --> 01:07:53,960
What a job.

1195
01:07:54,660 --> 01:07:56,040
I think they've nailed it.

1196
01:07:56,600 --> 01:08:01,860
The dish looks very, very attractive,
very pretty, very miniature.

1197
01:08:02,840 --> 01:08:06,440
I noticed very quickly some elements
were a little bit too sweet.

1198
01:08:06,920 --> 01:08:13,380
But then behind the sharpness of the
passion fruit, the citrus, the mango.

1199
01:08:14,120 --> 01:08:17,140
Oh, it's an envelope of flavor, texture.

1200
01:08:17,560 --> 01:08:18,560
I loved it.

1201
01:08:20,359 --> 01:08:26,859
Presentation, A  , 10 out of 10. So
clever to invert the molds, make those

1202
01:08:26,859 --> 01:08:30,779
meringues so that they're little bowls
and then actually fasten it to the plate

1203
01:08:30,779 --> 01:08:35,300
so that it stays there with the passion
fruit and lime curd as well. For me,

1204
01:08:35,300 --> 01:08:36,198
it's perfect.

1205
01:08:36,200 --> 01:08:40,859
I felt like every single element on this
played its role perfectly.

1206
01:08:41,080 --> 01:08:42,080
None better.

1207
01:08:42,569 --> 01:08:47,370
than that corn ice cream, which just was
like the anchor to absolutely

1208
01:08:47,370 --> 01:08:49,390
everything on this dish.

1209
01:08:50,430 --> 01:08:55,130
All it's there to do is just pull back
on like passion fruit, mango.

1210
01:08:55,910 --> 01:08:58,430
For me, I thought it just balanced the
whole dish.

1211
01:08:58,750 --> 01:09:00,410
Final two, yes? Yeah, you go, Audrey.

1212
01:09:00,670 --> 01:09:01,670
Go, Audrey.

1213
01:09:02,510 --> 01:09:04,490
Great job.

1214
01:09:06,609 --> 01:09:07,850
All of you, well done.

1215
01:09:08,330 --> 01:09:08,969
Well done.

1216
01:09:08,970 --> 01:09:10,470
There's only one winning team today.

1217
01:09:10,689 --> 01:09:12,630
There's a massive prize up for grabs.

1218
01:09:14,370 --> 01:09:15,370
Thank you.

1219
01:09:15,890 --> 01:09:18,750
I just hope that the green team has done
enough.

1220
01:09:29,250 --> 01:09:31,830
First off, all three teams did
exceptionally well.

1221
01:09:32,450 --> 01:09:34,189
I mean, you all had bumps in the road.

1222
01:09:34,930 --> 01:09:36,550
You all overcame those bumps.

1223
01:09:37,630 --> 01:09:40,990
I'll be honest, coming up with two
incredible dishes like that in that

1224
01:09:40,990 --> 01:09:45,170
period of time, with a carrot and corn,
it's bloody hard.

1225
01:09:45,470 --> 01:09:46,470
Random choice.

1226
01:09:46,609 --> 01:09:50,370
You did yourselves proud. Honestly, well
done, all three teams. Thank you.

1227
01:09:53,590 --> 01:10:00,430
We know you all wanted to start this
competition

1228
01:10:00,430 --> 01:10:01,430
off with a win.

1229
01:10:02,490 --> 01:10:03,910
It's what you came back to do.

1230
01:10:04,780 --> 01:10:10,660
But there was one team that served up
not one, but two back -to -back bangers.

1231
01:10:11,280 --> 01:10:18,280
The winning team is... The Green

1232
01:10:18,280 --> 01:10:19,280
Team!

1233
01:10:24,560 --> 01:10:25,560
Callum.

1234
01:10:33,720 --> 01:10:35,760
You steer that ship like a true captain.

1235
01:10:36,120 --> 01:10:37,120
How are you feeling?

1236
01:10:38,000 --> 01:10:42,000
So elated. I forgot just the adrenaline
of this kitchen. Like, that's such a

1237
01:10:42,000 --> 01:10:45,520
genuine reaction. I feel so chuffed with
how these guys went tonight.

1238
01:10:47,780 --> 01:10:48,780
Green team.

1239
01:10:49,560 --> 01:10:54,340
Tomorrow, the eight of you cook for a
prize everyone is going to want to get

1240
01:10:54,340 --> 01:10:55,340
their hands on.

1241
01:10:55,740 --> 01:11:01,780
And this guy here will be back to set
one hell of a challenge.

1242
01:11:03,820 --> 01:11:04,860
Here we go.

1243
01:11:05,440 --> 01:11:08,060
Good season on MasterChef Australia.

1244
01:11:08,640 --> 01:11:09,499
Are we ready?

1245
01:11:09,500 --> 01:11:10,860
Yes, Chef. Let's go.

1246
01:11:11,220 --> 01:11:13,680
Gordon is just getting started.

1247
01:11:14,540 --> 01:11:15,720
O -M -F -G.

1248
01:11:17,300 --> 01:11:20,340
And... Please welcome the one, the only,
Peter Gilmore!

1249
01:11:21,020 --> 01:11:24,660
The superstar guests keep on coming.

1250
01:11:24,960 --> 01:11:25,960
Curtis Stone!

1251
01:11:26,280 --> 01:11:27,420
Maggie Miller!

1252
01:11:28,420 --> 01:11:29,420
Shannon Bennett!

1253
01:11:30,220 --> 01:11:31,260
Kirsten Kibble!

1254
01:11:31,880 --> 01:11:33,140
The King of...

1255
01:11:37,350 --> 01:11:38,350
You ready for this one?

1256
01:11:41,350 --> 01:11:44,250
With our incredible judges.

1257
01:11:44,890 --> 01:11:46,650
This is the thousand -cut tofu flour.

1258
01:11:47,090 --> 01:11:48,210
Oh, my God.

1259
01:11:48,590 --> 01:11:54,050
That is my salt -baked mud crab with
confit garlic butter. Oh, my gosh, Jean

1260
01:11:54,050 --> 01:11:55,670
-Christophe. The man is a genius.

1261
01:11:55,970 --> 01:11:56,970
Unbelievable.

1262
01:11:58,970 --> 01:12:05,970
I get asked a lot what Australian food
actually is and it's dishes like this.

1263
01:12:06,390 --> 01:12:08,730
that puts Australia on the world stage.

1264
01:12:08,930 --> 01:12:13,570
Because at the end of the day... Wow.
Holy moly.

1265
01:12:13,890 --> 01:12:17,910
The food is what makes the world go
round.

1266
01:12:18,170 --> 01:12:19,830
This is a celebration.

1267
01:12:20,730 --> 01:12:27,510
Well done. That is perfection. It's just
like heaven. That

1268
01:12:27,510 --> 01:12:29,610
was so delicious.

1269
01:12:29,930 --> 01:12:32,010
If you keep cooking like that...

1270
01:12:32,830 --> 01:12:35,810
The trophy is yours for the taking
you're in for one hell of a season