1 00:00:14,080 --> 00:00:16,440 Can't wait to see their little faces when they clock it. 2 00:00:16,440 --> 00:00:18,440 POH: I know! 3 00:00:18,440 --> 00:00:19,440 It's hard not to clock. 4 00:00:19,440 --> 00:00:20,920 SOFIA AND POH: It's hard not to clock. 5 00:00:22,400 --> 00:00:25,000 CONTESTANTS: Oh! 6 00:00:25,000 --> 00:00:26,400 MAN: Sacre bleu! 7 00:00:28,400 --> 00:00:30,560 What the hell? 8 00:00:30,560 --> 00:00:31,760 Perfect reaction. 9 00:00:31,760 --> 00:00:32,880 SNEZ: What's the flag? 10 00:00:32,880 --> 00:00:34,680 Is this...? Is this French? 11 00:00:34,680 --> 00:00:36,680 Oh, it's French! 12 00:00:36,680 --> 00:00:38,400 All I see is French flags everywhere. 13 00:00:38,400 --> 00:00:40,240 Four industrial kitchens. 14 00:00:40,240 --> 00:00:42,080 Oh, is it service challenge? 15 00:00:42,080 --> 00:00:43,400 I'm like... (SIGHS) 16 00:00:43,400 --> 00:00:45,800 They're throwing us in deep end again. 17 00:00:45,800 --> 00:00:47,120 Where's Jean-Christophe? 18 00:00:47,120 --> 00:00:48,680 Bonjour, everyone. 19 00:00:48,680 --> 00:00:49,880 Bonjour. 20 00:00:49,880 --> 00:00:51,400 Bonjour. Bonjour. 21 00:00:51,400 --> 00:00:54,400 Oh, good Lord, this is going to be spicy. 22 00:00:54,400 --> 00:00:57,040 (FRENCH ACCENT) Ooh la la! Look at this. 23 00:00:57,040 --> 00:00:59,760 (ALL LAUGH) 24 00:00:59,760 --> 00:01:04,720 I can think of one person who would love all of this. 25 00:01:07,040 --> 00:01:08,280 Hmm. 26 00:01:08,280 --> 00:01:11,000 Perhaps a certain 'fantastique' person. 27 00:01:12,320 --> 00:01:14,200 Accent's spot-on. 28 00:01:14,200 --> 00:01:16,960 In fact, I think it would be their dream 29 00:01:16,960 --> 00:01:19,520 to run a French service challenge. 30 00:01:19,520 --> 00:01:21,680 Oh! Oh! 31 00:01:21,680 --> 00:01:25,840 Give it up for the one, the only, Jean-Christophe Novelli. 32 00:01:25,840 --> 00:01:27,600 (CHEERING AND APPLAUSE) 33 00:01:39,360 --> 00:01:41,000 Yes! 34 00:01:41,000 --> 00:01:42,080 Bonjour. 35 00:01:44,320 --> 00:01:45,640 How are you? 36 00:01:45,640 --> 00:01:46,800 Comment ca va? 37 00:01:46,800 --> 00:01:49,320 Unbelievable. 38 00:01:49,320 --> 00:01:50,560 My God, Jean-Christophe. 39 00:01:50,560 --> 00:01:53,240 We are going to have a party. All of you. 40 00:01:53,240 --> 00:01:56,240 He's so excited. 100% in his element. 41 00:01:56,240 --> 00:01:57,440 Vive la France! 42 00:01:57,440 --> 00:01:59,040 Mademoiselle. Oh! 43 00:01:59,040 --> 00:02:00,320 (LAUGHS) Mademoiselle. 44 00:02:00,320 --> 00:02:02,160 Monsieur. 45 00:02:02,160 --> 00:02:04,280 (ALL LAUGH) 46 00:02:04,280 --> 00:02:05,600 How are you? 47 00:02:11,800 --> 00:02:12,880 If you haven't guessed it, 48 00:02:12,880 --> 00:02:14,560 Jean-Christophe is running the service today. 49 00:02:14,560 --> 00:02:16,520 (LAUGHTER) 50 00:02:16,520 --> 00:02:18,800 Today is all about French cooking. 51 00:02:18,800 --> 00:02:19,880 Ooh! 52 00:02:19,880 --> 00:02:23,440 I am going to be running the services of each kitchen 53 00:02:23,440 --> 00:02:25,560 alongside all of you. 54 00:02:25,560 --> 00:02:28,560 So I am more than happy to share it with you 55 00:02:28,560 --> 00:02:31,000 and to see you to excel yourself. 56 00:02:31,000 --> 00:02:32,720 Don't forget, guys, not only 57 00:02:32,720 --> 00:02:34,760 has Jean-Christophe had Michelin stars, 58 00:02:34,760 --> 00:02:37,000 he's been a teacher at his own cooking school 59 00:02:37,000 --> 00:02:38,040 for decades. 60 00:02:39,920 --> 00:02:42,000 So, apart from us, 61 00:02:42,000 --> 00:02:47,200 you'll also be serving 60 hardworking teachers, 62 00:02:47,200 --> 00:02:50,200 the backbone of the community. 63 00:02:50,200 --> 00:02:51,920 They're on their way. Oh, here we go. 64 00:02:51,920 --> 00:02:53,080 Let's get you into teams. 65 00:02:54,720 --> 00:02:57,080 It's a heavy one. (LAUGH) 66 00:02:57,080 --> 00:02:58,960 I'm super excited to be cooking French. 67 00:02:58,960 --> 00:03:00,720 I've got restaurant experience, 68 00:03:00,720 --> 00:03:03,040 and a lot of the basis of my education within cooking 69 00:03:03,040 --> 00:03:04,840 has been based on French techniques. 70 00:03:04,840 --> 00:03:08,720 Ever had mayonnaise? French. Ever had hollandaise? French. 71 00:03:08,720 --> 00:03:10,920 Ever had tomato sauce? French. 72 00:03:10,920 --> 00:03:12,440 Don't tell the Italians. 73 00:03:12,440 --> 00:03:13,800 Not Andre. (LAUGHS) 74 00:03:15,800 --> 00:03:19,000 Ben, you won an immunity yesterday. 75 00:03:19,000 --> 00:03:21,920 So regardless of the outcome today, you're safe. 76 00:03:21,920 --> 00:03:23,640 Nice. 77 00:03:23,640 --> 00:03:25,520 Now, Jean-Christophe may have been taught 78 00:03:25,520 --> 00:03:26,720 classical French cuisine, 79 00:03:26,720 --> 00:03:30,680 but what he creates is French revolutionised. 80 00:03:31,880 --> 00:03:33,800 And today we want to see you do both. 81 00:03:35,480 --> 00:03:38,000 So each team needs to bring us two courses - 82 00:03:38,000 --> 00:03:39,480 a main and dessert. 83 00:03:40,800 --> 00:03:42,720 One course needs to be a French classic... 84 00:03:44,600 --> 00:03:47,320 ..the other needs to be French with a twist. 85 00:03:49,720 --> 00:03:52,440 It's up to you which course is which. 86 00:03:52,440 --> 00:03:54,160 This is what you're playing for. 87 00:03:54,160 --> 00:03:55,760 The two top teams of the day, 88 00:03:55,760 --> 00:03:57,920 they'll win immunity from Sunday's elimination. 89 00:03:57,920 --> 00:03:59,960 Ooh! 90 00:03:59,960 --> 00:04:02,760 (GASPS) Two top teams. Two top teams! 91 00:04:02,760 --> 00:04:05,880 Your mains, they're leaving the pass after two hours. 92 00:04:05,880 --> 00:04:06,960 Wow. 93 00:04:06,960 --> 00:04:09,840 Desserts will follow 45 minutes after that. 94 00:04:09,840 --> 00:04:10,920 We all ready? 95 00:04:10,920 --> 00:04:11,960 Yep. Yes, Chef. 96 00:04:11,960 --> 00:04:13,440 Jean-Christophe, are you ready? 97 00:04:17,640 --> 00:04:19,400 What? What does that mean? 98 00:04:19,400 --> 00:04:21,960 I think that means, yes, your time starts now! 99 00:04:21,960 --> 00:04:23,480 Go, go, go! 100 00:04:23,480 --> 00:04:25,960 Run, run, run, Jimmy! 101 00:04:25,960 --> 00:04:28,120 Alright, guys. Right, right, right... 102 00:04:28,120 --> 00:04:30,320 Team captain. Alright, let's do this. 103 00:04:30,320 --> 00:04:32,080 Audra. Audra, you can go for it. 104 00:04:32,080 --> 00:04:33,080 Yes? Happy days. 105 00:04:33,080 --> 00:04:35,200 OK. Let's go. Alright, team captain. 106 00:04:35,200 --> 00:04:36,440 Alana. You've got pen and paper. 107 00:04:36,440 --> 00:04:38,360 Oh... (LAUGHS) 108 00:04:38,360 --> 00:04:39,520 There's a lot of pressure 109 00:04:39,520 --> 00:04:41,440 cooking a beautiful French classic dish 110 00:04:41,440 --> 00:04:42,640 with Jean-Christophe here, 111 00:04:42,640 --> 00:04:45,640 let alone a second dish with a twist. 112 00:04:45,640 --> 00:04:47,960 We've really got to get our thinking caps on here 113 00:04:47,960 --> 00:04:50,040 and come up with something amazing. 114 00:04:50,040 --> 00:04:52,560 Thinking like, why can't we do something seafoody like... 115 00:04:52,560 --> 00:04:53,920 Yeah. That sounds good. 116 00:04:53,920 --> 00:04:55,960 Like lobster... Yeah, lobsters. 117 00:04:55,960 --> 00:04:57,680 You want to go grab some lobster? Let's go. 118 00:04:57,680 --> 00:04:59,720 We think a classic for our main - 119 00:04:59,720 --> 00:05:01,960 beautiful seafood bisque. 120 00:05:01,960 --> 00:05:04,200 Yaaaas, Jimmy! (GROANS) 121 00:05:04,200 --> 00:05:06,200 Are we going to make any pastries for dessert? 122 00:05:06,200 --> 00:05:08,760 Oh, what about, like, tarte tatin? Yeah. Classic. 123 00:05:08,760 --> 00:05:11,800 ALANA: For dessert, we're going French with a twist. 124 00:05:11,800 --> 00:05:14,840 Apple tarte tatin. One of my favourite French classics. 125 00:05:14,840 --> 00:05:18,640 I'm thinking a little modern twist on the way we actually prepare it. 126 00:05:18,640 --> 00:05:20,120 Have the pastry like that. 127 00:05:20,120 --> 00:05:21,920 The apple in a really tight little swirl. 128 00:05:21,920 --> 00:05:22,920 Beautiful. 129 00:05:22,920 --> 00:05:25,680 And going with some Australian native flavours. 130 00:05:25,680 --> 00:05:27,680 Do you think we could bring some finger lime in? 131 00:05:27,680 --> 00:05:29,640 Like some... Oh, that would be really nice. 132 00:05:29,640 --> 00:05:31,000 That would really... Aussie native. 133 00:05:31,000 --> 00:05:32,520 Aussie native, yeah. Yeah. 134 00:05:34,880 --> 00:05:36,960 Well, this is a bit exciting. This is epic. 135 00:05:36,960 --> 00:05:38,520 French service challenge. 136 00:05:38,520 --> 00:05:41,000 The place looks incredible, doesn't it? 137 00:05:41,000 --> 00:05:45,640 JEAN-CHRISTOPHE: Great ingredients. The restaurant is looking fantastic. 138 00:05:45,640 --> 00:05:47,800 And there's a fantastic mentor. Yeah. 139 00:05:47,800 --> 00:05:49,040 Moi! 140 00:05:49,040 --> 00:05:52,080 The thing that I'm really excited about is this twist. 141 00:05:52,080 --> 00:05:54,400 You know, French technique is the basis 142 00:05:54,400 --> 00:05:55,960 of a lot of cooking out there. 143 00:05:55,960 --> 00:05:57,520 How do you get away from that 144 00:05:57,520 --> 00:06:00,040 and think of something that's going to blow our mind? 145 00:06:00,040 --> 00:06:01,680 "I can't believe no one's done that before!" 146 00:06:01,680 --> 00:06:02,720 Yeah. One of those moments. 147 00:06:02,720 --> 00:06:05,680 I'm looking for a bit of a twist with the flavours. 148 00:06:05,680 --> 00:06:08,200 Two different cultures, like French Vietnamese. 149 00:06:08,200 --> 00:06:10,320 Countries use the same French techniques, 150 00:06:10,320 --> 00:06:12,080 like ca marche, envoyer, 151 00:06:12,080 --> 00:06:16,240 with spices, with different flavours and a different look. 152 00:06:16,240 --> 00:06:17,280 Yeah. 153 00:06:17,280 --> 00:06:20,400 So I think we're going to find two great teams, 154 00:06:20,400 --> 00:06:23,000 good enough as cooks and also very creative. 155 00:06:23,000 --> 00:06:24,880 You're running dessert on this side. Yes. 156 00:06:24,880 --> 00:06:26,680 What do you need right now? I need chicken. 157 00:06:26,680 --> 00:06:27,680 You need chicken? 158 00:06:27,680 --> 00:06:30,280 We'll call you Oui Chef. OK, Beau? 159 00:06:30,280 --> 00:06:32,280 I'm team captain for team Grey today. 160 00:06:32,280 --> 00:06:33,440 I'm feeling pretty good. 161 00:06:33,440 --> 00:06:35,640 I've got a great team. 162 00:06:35,640 --> 00:06:37,880 Happy with that consistency, Sneza? 163 00:06:37,880 --> 00:06:39,920 Yeah, they're beautiful! Yeah. 164 00:06:39,920 --> 00:06:42,560 Come up with a take on a tarte tatin. 165 00:06:42,560 --> 00:06:44,600 Apple will be shaped like a rose. 166 00:06:44,600 --> 00:06:46,480 That will be the twist dish. 167 00:06:46,480 --> 00:06:47,640 Let's roll. 168 00:06:47,640 --> 00:06:49,320 And we'll be using some native ingredients 169 00:06:49,320 --> 00:06:50,520 to bring it all together. 170 00:06:50,520 --> 00:06:51,800 Ice-cream is lemon myrtle, yeah? 171 00:06:51,800 --> 00:06:53,200 I think lemon myrtle will be really great. 172 00:06:53,200 --> 00:06:54,840 I think it works beautiful. 173 00:06:54,840 --> 00:06:57,880 And then Jamie, he's at the head of that main dish 174 00:06:57,880 --> 00:06:59,320 with a classic in coq au vin, 175 00:06:59,320 --> 00:07:01,040 so chicken cooked in wine. 176 00:07:01,040 --> 00:07:02,680 So slice around the bone. Yep. 177 00:07:02,680 --> 00:07:04,760 And then... 178 00:07:04,760 --> 00:07:06,160 Very fancy. 179 00:07:06,160 --> 00:07:07,560 How you going, mate? 180 00:07:07,560 --> 00:07:09,760 How come you've been elected head chef? 181 00:07:09,760 --> 00:07:13,360 I haven't worked a kitchen, but at my work as a firefighter, 182 00:07:13,360 --> 00:07:14,640 like, leadership is a big thing, 183 00:07:14,640 --> 00:07:17,320 so rank structure, so I know how to work with people. 184 00:07:17,320 --> 00:07:19,600 You know, like a French brigade in the kitchen. 185 00:07:21,120 --> 00:07:22,440 See you all later. Bye, buddy. 186 00:07:22,440 --> 00:07:24,840 Since leaving MasterChef 13 years ago... 187 00:07:26,680 --> 00:07:28,080 ..I did write a book, 188 00:07:28,080 --> 00:07:30,160 so I had some fun with food, 189 00:07:30,160 --> 00:07:33,280 but I went into firefighting. 190 00:07:33,280 --> 00:07:35,720 I'm still a home cook. 191 00:07:35,720 --> 00:07:37,320 I didn't go into food. 192 00:07:37,320 --> 00:07:40,200 MAN: Oh, looking good. What's up, lads? How are we? 193 00:07:40,200 --> 00:07:41,920 Oh! Do you want to move that for me? 194 00:07:41,920 --> 00:07:43,120 Look at this. 195 00:07:43,120 --> 00:07:46,840 But what I love about food is the way it connects people. 196 00:07:46,840 --> 00:07:48,160 It's very special. 197 00:07:49,160 --> 00:07:50,960 On returning to MasterChef, 198 00:07:50,960 --> 00:07:52,960 I'm definitely the underdog. 199 00:07:52,960 --> 00:07:55,000 I'm up against people who work in food. 200 00:07:55,000 --> 00:07:58,400 But the thing I have up my sleeve is I can handle pressure. 201 00:07:59,560 --> 00:08:01,840 I'm bringing back the home cook factor 202 00:08:01,840 --> 00:08:03,440 and I'm excited to try again 203 00:08:03,440 --> 00:08:05,760 to see what I can do in food. 204 00:08:05,760 --> 00:08:07,640 This will be the classic dish. 205 00:08:07,640 --> 00:08:08,960 The pronunciation - coq au vin? 206 00:08:08,960 --> 00:08:10,760 Yep. Yeah? 207 00:08:10,760 --> 00:08:11,760 Paris mash. Yeah. 208 00:08:11,760 --> 00:08:13,120 Finishing sauce. 209 00:08:13,120 --> 00:08:14,320 So these will come out of the oven. 210 00:08:14,320 --> 00:08:16,120 They'll be done in the stock and the red wine. 211 00:08:16,120 --> 00:08:18,080 Reduce that. Serve that as a little side. 212 00:08:18,080 --> 00:08:19,160 OK. 213 00:08:19,160 --> 00:08:21,920 Why is he using duck? He's not. 214 00:08:21,920 --> 00:08:23,840 I'm just joking. (LAUGHTER) 215 00:08:23,840 --> 00:08:26,000 I'm just joking. Bien, Chef! 216 00:08:26,000 --> 00:08:28,960 Oh, I love your stern eyes against the fire. 217 00:08:28,960 --> 00:08:30,520 Ooh. 218 00:08:30,520 --> 00:08:32,120 My biggest concern today with the main 219 00:08:32,120 --> 00:08:34,240 is getting the sauce right. 220 00:08:34,240 --> 00:08:37,440 It usually takes a long time to extract heaps of flavour. 221 00:08:37,440 --> 00:08:39,440 We don't have that time, 222 00:08:39,440 --> 00:08:41,880 so we've got to come up with new ways to do that - 223 00:08:41,880 --> 00:08:43,640 using the pressure cooker, 224 00:08:43,640 --> 00:08:46,200 reducing wine on the stove separately 225 00:08:46,200 --> 00:08:47,480 and we'll see how we go. 226 00:08:47,480 --> 00:08:49,760 Can I get a hoorah? Hoorah! 227 00:08:49,760 --> 00:08:51,720 Ra! (LAUGHS) 228 00:08:53,160 --> 00:08:56,160 Slow and steady. 229 00:08:56,160 --> 00:08:57,400 AUDRA: OK, guys. 230 00:08:57,400 --> 00:08:58,840 Almost 35 minutes have gone. 231 00:08:58,840 --> 00:09:00,840 Let's keep going, yeah? 232 00:09:00,840 --> 00:09:04,960 In the past 13 years, I've worked with so many kitchens, 233 00:09:04,960 --> 00:09:08,320 organising chefs, organising events. 234 00:09:08,320 --> 00:09:10,560 I'm more than happy to guide this team, 235 00:09:10,560 --> 00:09:11,960 draw on everyone's strengths 236 00:09:11,960 --> 00:09:14,600 and I want to guide this team to victory. 237 00:09:14,600 --> 00:09:18,280 For the main, we're going to do a take on a bouillabaisse. 238 00:09:18,280 --> 00:09:21,920 Bouillabaisse is a classic French seafood stew. 239 00:09:21,920 --> 00:09:22,920 But this broth, 240 00:09:22,920 --> 00:09:25,520 we're going to pimp it up with Indian spices, 241 00:09:25,520 --> 00:09:28,160 the South Indian Keralan style. 242 00:09:28,160 --> 00:09:30,400 Sarah is the perfect person for this. 243 00:09:30,400 --> 00:09:32,880 She cooks largely French style, 244 00:09:32,880 --> 00:09:35,080 but with her Indian influence. 245 00:09:35,080 --> 00:09:37,720 Are you in your element? I am. 246 00:09:37,720 --> 00:09:38,960 Good. Are you? 247 00:09:38,960 --> 00:09:40,040 (LAUGHS) I am. 248 00:09:40,040 --> 00:09:43,240 Declan, he is a legend when it comes to fish. 249 00:09:43,240 --> 00:09:46,040 Callum is helping to break down all that seafood. 250 00:09:46,040 --> 00:09:48,880 Dessert, for classic, we're going Paris-Brest, man. 251 00:09:48,880 --> 00:09:51,760 Darrsh is going to stick to the traditional one of that. 252 00:09:51,760 --> 00:09:53,240 Darrsh has done this before. 253 00:09:53,240 --> 00:09:56,400 He totally bedazzled JC. 254 00:09:56,400 --> 00:09:58,400 He's going to repeat that today. 255 00:09:58,400 --> 00:10:00,280 JEAN-CHRISTOPHE: Darrsh, Paris-Brest? 256 00:10:00,280 --> 00:10:01,280 DARRSH: Yeah. 257 00:10:01,280 --> 00:10:03,120 Remember the last time you did it for us? What did I say? 258 00:10:03,120 --> 00:10:04,520 One of the best you had outside France. 259 00:10:04,520 --> 00:10:06,480 Exactement. Merci. Alright. Thank you, Chef. 260 00:10:06,480 --> 00:10:08,000 Tough act to follow, 261 00:10:08,000 --> 00:10:09,360 but I know I can do it. 262 00:10:09,360 --> 00:10:10,880 I have to scale that up. 263 00:10:10,880 --> 00:10:13,080 The choux pastry needs to be done ASAP 264 00:10:13,080 --> 00:10:15,240 because, yeah, it's got to rise. 265 00:10:15,240 --> 00:10:16,760 That's the main event. 266 00:10:16,760 --> 00:10:17,920 Then move on to the creme pat. 267 00:10:17,920 --> 00:10:19,480 A Paris-Brest, 268 00:10:19,480 --> 00:10:21,920 technically, it's quite difficult. 269 00:10:21,920 --> 00:10:25,480 You need to nail that choux pastry and make sure that it rises 270 00:10:25,480 --> 00:10:27,800 so you've got enough of that space for the cream inside. 271 00:10:27,800 --> 00:10:30,800 The cream needs to be velvety, light and airy, 272 00:10:30,800 --> 00:10:33,200 but enough of that, like, nutty flavour in there as well. 273 00:10:33,200 --> 00:10:35,200 You've really got to balance out the sweet. 274 00:10:35,200 --> 00:10:38,480 You need enough of that crunch on the outside of the choux pastry. 275 00:10:38,480 --> 00:10:41,120 Alright, I'm gonna get piping. AUDRA: Yep. 276 00:10:42,160 --> 00:10:43,960 Can I show you something quickly? Yes, Chef. 277 00:10:43,960 --> 00:10:47,480 Fill up your piping bag 40%. 278 00:10:47,480 --> 00:10:49,040 50% maximum. 279 00:10:49,040 --> 00:10:51,120 Not all of it? Use your thumb. 280 00:10:51,120 --> 00:10:53,720 I look over, I can see the Brown team 281 00:10:53,720 --> 00:10:57,320 are literally doing the exact same thing - Paris-Brest. 282 00:10:57,320 --> 00:10:59,640 And then you're in control, so you don't have to press too hard. 283 00:10:59,640 --> 00:11:01,840 And it looks like that's their classic as well. 284 00:11:01,840 --> 00:11:05,040 And I'm nervous now because that's a direct comparison. 285 00:11:06,520 --> 00:11:08,720 I'm carrying desserts by myself today. 286 00:11:08,720 --> 00:11:11,480 So the pressure's on to deliver for my team. 287 00:11:11,480 --> 00:11:13,160 It's a lot. 288 00:11:22,240 --> 00:11:25,640 You have one hour and 20 minutes left. 289 00:11:25,640 --> 00:11:26,920 Woo! 290 00:11:26,920 --> 00:11:29,360 Come on! Allez! Allez! 291 00:11:29,360 --> 00:11:31,680 I didn't get any of that. 292 00:11:31,680 --> 00:11:34,640 I can see the Brown team are literally doing 293 00:11:34,640 --> 00:11:36,400 the exact same dessert, 294 00:11:36,400 --> 00:11:37,760 the Paris-Brest. 295 00:11:37,760 --> 00:11:39,800 I'm carrying desserts by myself today, 296 00:11:39,800 --> 00:11:41,600 so it's going to be a lot. 297 00:11:41,600 --> 00:11:43,880 But I trust my process. 298 00:11:43,880 --> 00:11:46,800 I'm just going to focus on smashing out the best ones I can. 299 00:11:46,800 --> 00:11:49,840 I just want to get these all piped out. Yeah. 300 00:11:49,840 --> 00:11:51,280 (BANG!) 301 00:11:51,280 --> 00:11:53,400 Oh. Are we good? It's just the knife block. 302 00:11:53,400 --> 00:11:55,080 Are you alright? It's fine. It's nothing. 303 00:11:55,080 --> 00:11:56,240 It's nothing. Thanks, Rue. 304 00:11:56,240 --> 00:11:57,440 Je suis team captain. 305 00:11:57,440 --> 00:11:59,120 I am the team captain today. 306 00:11:59,120 --> 00:12:01,680 I think it's just because I can speak French, to be honest. 307 00:12:01,680 --> 00:12:03,280 So, yeah, um... 308 00:12:03,280 --> 00:12:05,280 I've lived in France for three years. 309 00:12:05,280 --> 00:12:08,800 Um, I have a French fiancee. This is right up my alley, so, yeah. 310 00:12:08,800 --> 00:12:13,600 I really love the culture. I mean, wine, cheese, pastries. 311 00:12:13,600 --> 00:12:15,880 Absolutely, we're hitting the brief today 312 00:12:15,880 --> 00:12:18,560 because one is traditional Paris-Brest. Who doesn't love it? 313 00:12:18,560 --> 00:12:20,280 And then we've got the boeuf en croute, 314 00:12:20,280 --> 00:12:22,000 and we're going to do a bit of a riff on that. 315 00:12:22,000 --> 00:12:24,200 Boeuf en croute is pretty much a beef wellington. 316 00:12:24,200 --> 00:12:28,360 Fillet of beef, duxelles, which is like a mushroom reduction, 317 00:12:28,360 --> 00:12:30,080 pastry that encases that. 318 00:12:30,080 --> 00:12:33,080 I've got Ben working on the beef, 319 00:12:33,080 --> 00:12:34,920 Andre working on the mushroom duxelles. 320 00:12:34,920 --> 00:12:36,280 Oh, look at those mushrooms. 321 00:12:36,280 --> 00:12:38,160 They look beautiful. Yeah, they look stunning. 322 00:12:38,160 --> 00:12:39,840 Myself working on the pastry. 323 00:12:39,840 --> 00:12:42,040 because we need to make sure that gets in the oven 324 00:12:42,040 --> 00:12:45,040 at the right time with the beef. Hello, Chef. 325 00:12:45,040 --> 00:12:47,440 Bonjour. Bonjour, Chef. 326 00:12:47,440 --> 00:12:49,600 Who's the head chef, by the way? THEO: Salut, Chef! 327 00:12:49,600 --> 00:12:52,760 Theo! So, duxelles, beef fillet. 328 00:12:54,120 --> 00:12:55,520 Boeuf en croute. Oui, Chef. 329 00:13:09,200 --> 00:13:11,440 ..is the classic with a twist. Yes, correct. 330 00:13:11,440 --> 00:13:15,080 What is the twist? The twist is a black garlic puree. 331 00:13:15,080 --> 00:13:17,000 And do you think that's strong enough to make a twist? 332 00:13:18,880 --> 00:13:22,600 If I was you, I would be having a little meeting quickly. 333 00:13:24,240 --> 00:13:26,200 I really love the flavour of black garlic. 334 00:13:26,200 --> 00:13:29,760 Incredibly pungent, sort of umami flavour. 335 00:13:29,760 --> 00:13:32,440 I'm backing us. It's going to be a dollop on the side. 336 00:13:32,440 --> 00:13:33,920 It's not a dramatic twist, 337 00:13:33,920 --> 00:13:36,600 but I think it's enough to make it not a traditional dish. 338 00:13:36,600 --> 00:13:37,960 It's going to be completely different. 339 00:13:37,960 --> 00:13:39,000 I think we're going to kill it. 340 00:13:39,000 --> 00:13:40,600 Like, to be honest, I really believe that. 341 00:13:40,600 --> 00:13:43,200 We want your French feast leaving the pass in one hour! 342 00:13:44,760 --> 00:13:46,160 POH: One hour! 343 00:13:50,680 --> 00:13:53,040 Look at that. This is impurities. 344 00:13:53,040 --> 00:13:55,200 Always skim. Get a container. 345 00:13:55,200 --> 00:13:57,320 Keep skimming, skimming, skimming. OK. I will. 346 00:13:57,320 --> 00:14:00,240 For the Green team, we have Alana as our team captain. 347 00:14:00,240 --> 00:14:02,680 I'm making braised fennel. 348 00:14:02,680 --> 00:14:05,000 We have seafood bisque, and we have a tarte tatin 349 00:14:05,000 --> 00:14:06,360 with a little twist to it. 350 00:14:06,360 --> 00:14:08,120 Is there some kind of alcohol 351 00:14:08,120 --> 00:14:10,040 with your braising situation over there? 352 00:14:10,040 --> 00:14:11,440 We're going to have... 353 00:14:11,440 --> 00:14:13,160 You think that's the best alcohol for that? 354 00:14:13,160 --> 00:14:14,360 Oui. 355 00:14:14,360 --> 00:14:16,360 Have you been to the pantry and see...? 356 00:14:16,360 --> 00:14:17,440 Yes, we have looked a lot. 357 00:14:21,120 --> 00:14:23,560 Now, imagine your fennel... Mm. 358 00:14:23,560 --> 00:14:25,920 With that aromats. 359 00:14:25,920 --> 00:14:28,520 Have a smell of that. That's... The aniseed... 360 00:14:31,480 --> 00:14:33,280 We're going to change to Pernod... Yeah, nice. 361 00:14:33,280 --> 00:14:34,880 ..because it's really nice. Yep. 362 00:14:34,880 --> 00:14:37,160 Initially, we were trying with the sauv blanc 363 00:14:37,160 --> 00:14:38,520 because we wanted something dry, 364 00:14:38,520 --> 00:14:40,280 but this makes absolute sense. 365 00:14:40,280 --> 00:14:43,240 The Pernod has a lot of that fragrance of aniseed, 366 00:14:43,240 --> 00:14:45,000 and I think it's going to work perfectly in this. 367 00:14:47,000 --> 00:14:48,680 ANDY: Here he is. I miss you. 368 00:14:48,680 --> 00:14:50,160 Miss you, too. How are you? 369 00:14:50,160 --> 00:14:51,920 Talk to us. What are the menus like? 370 00:14:51,920 --> 00:14:53,400 The classics are very classic. That's good. 371 00:14:53,400 --> 00:14:56,120 So, for example, the Grey, coq au vin. 372 00:14:56,120 --> 00:14:57,240 Wow. 373 00:14:57,240 --> 00:14:59,240 You normally marinate the bird overnight. 374 00:14:59,240 --> 00:15:02,320 POH: En masse, they're going to struggle to build flavour. 375 00:15:02,320 --> 00:15:05,560 Twist with the Grey team - they went with the tarte tatin. 376 00:15:05,560 --> 00:15:08,720 They're using an apple and roll it up like roses. 377 00:15:08,720 --> 00:15:13,080 And there is a competition with the Green team with the tarte tatin. 378 00:15:13,080 --> 00:15:16,160 Again, same techniques. Ice-cream, finger lime. 379 00:15:16,160 --> 00:15:17,400 Do you think it's good as a twist? 380 00:15:17,400 --> 00:15:19,320 Tarte tatin with a flavoured ice-cream 381 00:15:19,320 --> 00:15:20,760 and some finger lime, I don't know. 382 00:15:20,760 --> 00:15:23,920 It doesn't scream twist. It's more of a whisper. 383 00:15:23,920 --> 00:15:25,240 JIMMY: Your butter poach is ready. 384 00:15:25,240 --> 00:15:27,040 If it's ready, just turn it off, Jimmy. OK. 385 00:15:27,040 --> 00:15:30,800 The Green team - main course classic is a bisque. 386 00:15:30,800 --> 00:15:33,080 I think they got the best fish out of the pantry. 387 00:15:33,080 --> 00:15:36,440 The crawfish. They got lobsters. The nobility of the sea. 388 00:15:36,440 --> 00:15:38,800 Bloody expensive! 389 00:15:38,800 --> 00:15:42,440 Blue team main course - a bouillabaisse with a twist, 390 00:15:42,440 --> 00:15:46,200 with a Keralan style, which is South Indian. 391 00:15:46,200 --> 00:15:49,920 Keralan. I'll guess Sarah is doing the Keralan bouillabaisse. 392 00:15:49,920 --> 00:15:50,960 She is indeed. 393 00:15:50,960 --> 00:15:53,120 I feel like that's a great twist. Yeah. 394 00:15:53,120 --> 00:15:55,160 Bit of tamarind. Yum. 395 00:15:55,160 --> 00:15:58,200 The Blue team dessert - a Paris-Brest. 396 00:15:58,200 --> 00:16:01,880 ANDY: That's a classic. If you move to the next team. 397 00:16:01,880 --> 00:16:03,960 And guess what? Paris-Brest! POH: Ah! 398 00:16:03,960 --> 00:16:05,720 It's going to be the battle of the Paris-Brest. 399 00:16:05,720 --> 00:16:06,800 Do you have any more mustard? 400 00:16:06,800 --> 00:16:08,240 Let's get a lick of mustard on this guy. 401 00:16:08,240 --> 00:16:09,240 The Brown one - 402 00:16:09,240 --> 00:16:10,960 black garlic twist in the main course. 403 00:16:10,960 --> 00:16:12,160 Boeuf en croute. 404 00:16:12,160 --> 00:16:14,000 (POH GASPS) ANDY: Are you joking? 405 00:16:14,000 --> 00:16:17,080 That is nuts to do that in that amount of time! 406 00:16:17,080 --> 00:16:18,960 JEANÐCHRISTOPHE: That's a good point. 407 00:16:18,960 --> 00:16:22,120 You have to do pastry, you have to caramelise the beef, 408 00:16:22,120 --> 00:16:25,040 make a duxelles and then cool the beef down enough 409 00:16:25,040 --> 00:16:26,600 to wrap the pastry around it. 410 00:16:26,600 --> 00:16:29,160 Usually you freeze it a little bit to keep it in shape 411 00:16:29,160 --> 00:16:31,600 before you wrap it on... ANDY: Not a two-hour challenge. 412 00:16:31,600 --> 00:16:35,000 If they take it out and it's not done well, right? 413 00:16:35,000 --> 00:16:37,320 They don't have any backup. SOFIA: No. 414 00:16:37,320 --> 00:16:38,840 To the edges up here. 415 00:16:38,840 --> 00:16:40,960 Look at that. Beautiful, beautiful. Ready? 416 00:16:40,960 --> 00:16:42,760 Alright, let's go. 417 00:16:42,760 --> 00:16:45,320 We are absolutely pushing the limits here with this dish. 418 00:16:45,320 --> 00:16:46,760 We're rolling. Yep. 419 00:16:46,760 --> 00:16:48,560 We're rolling. Cut that. 420 00:16:48,560 --> 00:16:49,800 Reuse the duxelles. 421 00:16:49,800 --> 00:16:51,360 I've got to make three of these. 422 00:16:51,360 --> 00:16:53,080 The beef needs to be cooked perfectly. 423 00:16:53,080 --> 00:16:55,000 And then time to rest. So, yeah, I'm a bit worried. 424 00:16:55,000 --> 00:16:59,520 Uh. Egg wash. We have time. We have time. 425 00:16:59,520 --> 00:17:01,920 50 minutes to go and I'm stressed out. 426 00:17:01,920 --> 00:17:03,840 These need to go in the oven now. 427 00:17:03,840 --> 00:17:05,760 Benny, give it a bit of a cool down. Yep. 428 00:17:05,760 --> 00:17:08,320 Where's the tray? Get me a tray. 429 00:17:08,320 --> 00:17:09,880 Tray, tray, tray, tray, tray, tray! 430 00:17:09,880 --> 00:17:12,080 Put it in plastic, and then real tight wrap. 431 00:17:12,080 --> 00:17:14,160 Right? Do you want to have a drink? 432 00:17:14,160 --> 00:17:15,520 Alright. 433 00:17:17,040 --> 00:17:18,400 Blast chiller. 434 00:17:18,400 --> 00:17:19,560 Right. Next log. 435 00:17:19,560 --> 00:17:22,600 We need that prosciutto. This is crazy! 436 00:17:32,120 --> 00:17:34,360 Ready? Alright, 10 minutes. First one goes in the oven. 437 00:17:34,360 --> 00:17:36,880 We need some temperature probes, please. Do this. 438 00:17:36,880 --> 00:17:38,120 Because we've got 10 minutes, 439 00:17:38,120 --> 00:17:41,080 wrap it in plastic and then give it a real tight wrap. 440 00:17:41,080 --> 00:17:43,880 We've got to put up 20 mains and 20 desserts. 441 00:17:43,880 --> 00:17:46,920 We're doing a classic beef en croute with a twist. 442 00:17:46,920 --> 00:17:49,560 Two hours is not a lot of time to pull this off. 443 00:17:49,560 --> 00:17:52,480 Benny, you got the probe, mate? Let's go. 444 00:17:52,480 --> 00:17:53,680 Backs, backs, backs. 445 00:17:53,680 --> 00:17:56,840 It's probably nine or 10 out of 10 on difficulty, 446 00:17:56,840 --> 00:17:59,000 but high-risk, high reward. 447 00:17:59,000 --> 00:18:00,960 Turn it. Don't drop it. 448 00:18:00,960 --> 00:18:03,480 All three beef en croute will be put in at different times 449 00:18:03,480 --> 00:18:04,920 on different shelves in the oven. 450 00:18:04,920 --> 00:18:08,280 It's all about temperatures and gauging and balance. 451 00:18:08,280 --> 00:18:09,600 (EXHALES) 452 00:18:09,600 --> 00:18:11,520 Alright. First one in. 453 00:18:11,520 --> 00:18:13,600 This is really starting to freak me out. 454 00:18:13,600 --> 00:18:15,200 (LAUGHTER) 455 00:18:15,200 --> 00:18:17,160 Wowee! 456 00:18:17,160 --> 00:18:20,400 Boeuf en croute in... Two hours. You know why? 457 00:18:20,400 --> 00:18:23,040 Because of him, probably. Look at him running around. 458 00:18:23,040 --> 00:18:25,080 Next one, next one, next one. Yeah. 459 00:18:25,080 --> 00:18:26,760 How long are these going to take in the oven? 460 00:18:26,760 --> 00:18:28,240 You got one in there. Yeah, one in there. 461 00:18:28,240 --> 00:18:31,000 35 minutes. And a good rest. Resting time. About the same. 462 00:18:31,000 --> 00:18:32,880 Loves a good rest, loves a good rest. 463 00:18:32,880 --> 00:18:35,680 So there's obviously a massive question mark 464 00:18:35,680 --> 00:18:38,360 on whether the boeuf en croute will be ready in time. 465 00:18:38,360 --> 00:18:39,440 Correct. Yeah. 466 00:18:39,440 --> 00:18:41,360 And then I've also got a question mark. 467 00:18:41,360 --> 00:18:44,080 Do you guys actually think that your twist is enough? 468 00:18:45,080 --> 00:18:49,320 Yes. 100%. Black garlic puree. And the jus with the quail. 469 00:18:49,320 --> 00:18:50,960 It's quite different to the normal sauce. 470 00:18:50,960 --> 00:18:54,480 The black garlic is your point of difference, 471 00:18:54,480 --> 00:18:57,160 and if it turns out to be too overpowering, 472 00:18:57,160 --> 00:18:59,240 you almost can't not use it. 473 00:19:01,760 --> 00:19:03,440 Good luck. Let's go. Let's go. 474 00:19:03,440 --> 00:19:05,440 Last one, last one, last one. Yeah, cool. 475 00:19:05,440 --> 00:19:08,040 I mean, we've got to back ourselves with the black garlic. 476 00:19:08,040 --> 00:19:10,640 It needs to be powerful but not overpowering. 477 00:19:10,640 --> 00:19:12,720 The cook on the beef needs to be perfect. 478 00:19:12,720 --> 00:19:14,960 That's the main part now. Second wellie in. 479 00:19:14,960 --> 00:19:18,320 That's 16 pax worth of service. Last one comes in here. 480 00:19:18,320 --> 00:19:19,360 Beautiful. 481 00:19:23,440 --> 00:19:26,600 45 minutes to go. 45 minutes to go, guys. 482 00:19:26,600 --> 00:19:28,560 We need to hurry up because they're changing colour. 483 00:19:28,560 --> 00:19:30,440 Yep. Broth OK? 484 00:19:30,440 --> 00:19:31,600 Yeah. OK. Cool. 485 00:19:31,600 --> 00:19:35,920 45 minutes to go and I'm focusing on this beautiful broth, 486 00:19:35,920 --> 00:19:38,800 or the base of our bouillabaisse with a bit of an Indian twist. 487 00:19:38,800 --> 00:19:40,360 I'll pop that there. 488 00:19:41,760 --> 00:19:44,720 Oop! Sorry, sorry. Oh, don't waste, Tim. 489 00:19:44,720 --> 00:19:47,760 Keralan cuisine is delicate South Indian flavours, 490 00:19:47,760 --> 00:19:49,720 not too overpowering. 491 00:19:49,720 --> 00:19:51,320 But tasting my broth, 492 00:19:51,320 --> 00:19:53,280 I think there's a very fine line 493 00:19:53,280 --> 00:19:55,840 where it goes too far down that Indian path 494 00:19:55,840 --> 00:19:57,480 or too far down that French path, 495 00:19:57,480 --> 00:19:59,920 so I'm adjusting as I go 496 00:19:59,920 --> 00:20:02,560 till we get to that final finished product. 497 00:20:02,560 --> 00:20:05,000 You know, you don't want to overpower the seafood. 498 00:20:05,000 --> 00:20:06,720 That's why I went with Keralan style, 499 00:20:06,720 --> 00:20:08,280 because it's a lot lighter. 500 00:20:08,280 --> 00:20:11,720 We've decided to sous vide the prawns and fish... 501 00:20:11,720 --> 00:20:13,680 Ooh. Smells zesty. Zesty? 502 00:20:13,680 --> 00:20:16,880 ..adding a lot of flavour with our fish stock. 503 00:20:16,880 --> 00:20:18,960 There's a lot of effort going into this main dish. 504 00:20:18,960 --> 00:20:21,520 I've got the whole team with me, basically. 505 00:20:21,520 --> 00:20:24,680 Is it two prawns per plate or three? Sorry, I only did 42. 506 00:20:24,680 --> 00:20:26,800 Two. Two prawns. Three mussels. OK. 507 00:20:26,800 --> 00:20:29,080 Darrsh is alone on the dessert. 508 00:20:29,080 --> 00:20:31,960 How are they going, bro? Good, man. 509 00:20:31,960 --> 00:20:33,320 That's right on the edge, that one. 510 00:20:33,320 --> 00:20:36,320 Yeah. That's how I live my life. 511 00:20:36,320 --> 00:20:39,000 Sacre bleu. You have 30 minutes to go. 512 00:20:39,000 --> 00:20:40,960 SOFIA: Go! 513 00:20:40,960 --> 00:20:43,040 Sorry. Hot. be careful. 514 00:20:43,040 --> 00:20:45,280 For our main, we're going classic French 515 00:20:45,280 --> 00:20:46,600 with a seafood bisque 516 00:20:46,600 --> 00:20:49,320 and some beautiful bread with tarragon butter. 517 00:20:49,320 --> 00:20:50,840 Rue, what are you working on at the moment? 518 00:20:50,840 --> 00:20:52,760 Just putting some saffron. Excellent. 519 00:20:52,760 --> 00:20:55,280 I had a little taste test of our seafood bisque. 520 00:20:55,280 --> 00:20:56,640 Definitely needs salt. 521 00:20:56,640 --> 00:20:58,360 Definitely need to reduce it a bit more. 522 00:20:58,360 --> 00:21:00,360 I'm team captain, but there's only five of us, 523 00:21:00,360 --> 00:21:03,360 so I have to also get in there and work hard. 524 00:21:03,360 --> 00:21:05,640 I'm just rolling apples. 525 00:21:05,640 --> 00:21:07,360 I've got 20 apples that I've got to roll, 526 00:21:07,360 --> 00:21:08,560 and we're going to pop them in here 527 00:21:08,560 --> 00:21:10,160 and they're just going to be these 528 00:21:10,160 --> 00:21:12,120 beautiful little apple tarte tartins. 529 00:21:12,120 --> 00:21:13,760 Once I've sheeted all my apples 530 00:21:13,760 --> 00:21:16,400 and rolled them into the beautiful little coils, 531 00:21:16,400 --> 00:21:19,480 I then add the caramel into the mould, 532 00:21:19,480 --> 00:21:23,680 a little bit of the finger lime for our twist, the apple on top. 533 00:21:23,680 --> 00:21:25,760 But I look around and... 534 00:21:25,760 --> 00:21:28,480 Someone else is doing a tarte tatin as well. 535 00:21:28,480 --> 00:21:29,880 Really? 536 00:21:29,880 --> 00:21:32,520 Right, hustle now, up a gear. 537 00:21:32,520 --> 00:21:36,280 I look at the strength of the other team. 538 00:21:36,280 --> 00:21:38,960 It's going to come down to the little details 539 00:21:38,960 --> 00:21:40,320 of who does it better. 540 00:21:43,360 --> 00:21:44,800 What happened to this caramel? 541 00:21:44,800 --> 00:21:46,240 I'm feeling a lot of pressure. 542 00:21:46,240 --> 00:21:47,560 This dessert is on me today. 543 00:21:47,560 --> 00:21:50,080 Yeah. Beau, a bit smaller. OK? 544 00:21:50,080 --> 00:21:52,040 Apple tarte tatin twist. 545 00:21:52,040 --> 00:21:53,840 I've got my pastry in the oven. 546 00:21:53,840 --> 00:21:55,760 Tim is working on lemon myrtle ice-cream, 547 00:21:55,760 --> 00:21:59,440 but I really need my apples in the oven as soon as possible. 548 00:21:59,440 --> 00:22:01,840 OK, put the lemon myrtle in straightaway. Where is it? 549 00:22:01,840 --> 00:22:03,600 I'll have to go get some from the garden. 550 00:22:05,480 --> 00:22:08,760 Oh. Hi, everyone. Just got to get some lemon myrtle. 551 00:22:08,760 --> 00:22:11,880 Sorry, I'm running with scissors. (LAUGHTER) 552 00:22:11,880 --> 00:22:13,320 You guys are all teachers. 553 00:22:13,320 --> 00:22:15,400 I used to be a cooking teacher in Ballarat. 554 00:22:15,400 --> 00:22:17,080 It's lovely to meet you all. 555 00:22:17,080 --> 00:22:18,680 I love that we get to serve teachers today. 556 00:22:18,680 --> 00:22:19,960 We'll see you in there. 557 00:22:19,960 --> 00:22:21,920 And I know how hard teachers work, 558 00:22:21,920 --> 00:22:24,080 and they definitely deserve a good feed from us. 559 00:22:24,080 --> 00:22:27,680 Listen up. Your main courses need to go out in 10 minutes! 560 00:22:29,080 --> 00:22:30,400 Let's go. Let's go, guys. 561 00:22:30,400 --> 00:22:32,680 Come on, Grey team, let's push. 562 00:22:32,680 --> 00:22:34,400 Backs, backs, backs, backs, backs. 563 00:22:34,400 --> 00:22:36,000 10 minutes till service. 564 00:22:36,000 --> 00:22:39,160 Chicken comes out for our main, coq au vin. 565 00:22:39,160 --> 00:22:41,240 It's looking nice, yeah? Yeah, yeah, yeah. 566 00:22:41,240 --> 00:22:42,880 Matty, we've got to get this out, 567 00:22:42,880 --> 00:22:44,680 got to get some sauce reducing. 568 00:22:44,680 --> 00:22:47,240 To finish the sauce, we're really cutting it fine. 569 00:22:47,240 --> 00:22:48,880 Are we going to be good, hey? Yeah. 570 00:22:48,880 --> 00:22:50,480 You think so? Yeah. 571 00:22:50,480 --> 00:22:52,320 Ooh, la-la! Ooh, la-la. 572 00:22:52,320 --> 00:22:54,360 The teachers are arriving. 573 00:22:54,360 --> 00:22:56,480 Hello, everybody. Hello. 574 00:22:56,480 --> 00:22:58,680 (THEY SHOUT GREETINGS) 575 00:22:59,920 --> 00:23:01,560 We're going to feed you guys! 576 00:23:01,560 --> 00:23:03,960 We're going to feed you guys! Good to have you here. 577 00:23:03,960 --> 00:23:05,760 When the teachers eat our main today, 578 00:23:05,760 --> 00:23:08,320 I really want them to feel comforted, 579 00:23:08,320 --> 00:23:09,440 to feel at home. 580 00:23:09,440 --> 00:23:12,680 Our sauce needs to be really tasty, really velvety. 581 00:23:20,800 --> 00:23:23,920 Matt, have you tasted this? No, I haven't yet. 582 00:23:23,920 --> 00:23:26,440 Taste it. You're about to reduce something. 583 00:23:26,440 --> 00:23:28,440 What do you think? Yeah, it's a bit salty. Yeah. 584 00:23:28,440 --> 00:23:30,160 Yeah, yeah. 585 00:23:30,160 --> 00:23:31,920 Salty. You won't be able to eat it! 586 00:23:31,920 --> 00:23:34,320 Trying to reduce something that's already salty 587 00:23:34,320 --> 00:23:37,160 is just going to make it even more salty. 588 00:23:37,160 --> 00:23:38,560 This could be a disaster. 589 00:23:47,800 --> 00:23:51,400 How is he going to reduce that? You won't be able to eat it. 590 00:23:51,400 --> 00:23:55,040 Less than 10 minutes till service for our main, coq au vin, 591 00:23:55,040 --> 00:23:58,840 we need to reduce this stock to make the sauce, 592 00:23:58,840 --> 00:24:00,600 but it's actually quite salty. 593 00:24:00,600 --> 00:24:02,960 This is a panic point right now. 594 00:24:02,960 --> 00:24:04,440 So we'll do a roux. 595 00:24:04,440 --> 00:24:05,920 Matt, we're going to do a roux 596 00:24:05,920 --> 00:24:07,680 and we'll thicken it a little bit like that, OK? 597 00:24:07,680 --> 00:24:09,880 Exactement. Talk, talk, talk. 598 00:24:09,880 --> 00:24:11,120 Covers. 599 00:24:11,120 --> 00:24:13,000 We got to go flour, yeah? Yeah. 600 00:24:13,000 --> 00:24:16,200 Five minutes till service, we're going to make a roux, 601 00:24:16,200 --> 00:24:17,200 kind of like a gravy, 602 00:24:17,200 --> 00:24:18,880 and we'll thicken the sauce without reducing it 603 00:24:18,880 --> 00:24:20,160 and making it even more salty. 604 00:24:20,160 --> 00:24:23,400 We really need to work on this sauce to get that out. 605 00:24:23,400 --> 00:24:25,440 A bit more? A bit more. 606 00:24:25,440 --> 00:24:27,000 But everything else is good to go. 607 00:24:27,000 --> 00:24:29,040 Backs, hot behind! Shut that immediately. 608 00:24:29,040 --> 00:24:30,120 Watch! Watch! Watch your backs. 609 00:24:30,120 --> 00:24:32,240 That looks... That looks epic. Hot, hot! 610 00:24:32,240 --> 00:24:33,800 We just pulled out our second en croute. 611 00:24:33,800 --> 00:24:35,720 I'm going to do minimal touching as possible 612 00:24:35,720 --> 00:24:37,360 and slice for the service on the plate. 613 00:24:37,360 --> 00:24:39,000 No mucking around with this pastry - 614 00:24:39,000 --> 00:24:41,200 it's very sensitive and very delicate - that Theo's made. 615 00:24:41,200 --> 00:24:43,240 Have you watched the Tour de France before? Yes. 616 00:24:43,240 --> 00:24:44,880 Yeah, it's the sprint now. Yeah, yeah. 617 00:24:44,880 --> 00:24:46,240 You need to be on the front. Yes, Chef. 618 00:24:46,240 --> 00:24:48,200 Start clearing up, please. 619 00:24:48,200 --> 00:24:50,600 We're gonna start the service in one minute. 620 00:24:50,600 --> 00:24:52,720 Alright, let's go. On the pass, please! On the pass. 621 00:24:52,720 --> 00:24:53,760 Alright, guys, we got to move. 622 00:24:56,440 --> 00:24:58,600 Ooh! Ooh, hoo-hoo! 623 00:24:58,600 --> 00:25:00,920 Ooh, baby! Beautiful! 624 00:25:00,920 --> 00:25:04,080 Moment of truth. We're about to cut in. Last minute. This is it. 625 00:25:06,640 --> 00:25:09,240 Yeah. We're happy. Yeah. Very happy. We're only happy... 626 00:25:09,240 --> 00:25:11,480 No, we're happy at the end of this. We're happy. We're happy. 627 00:25:11,480 --> 00:25:13,720 Regardless. 628 00:25:13,720 --> 00:25:16,440 The service starts in... 629 00:25:16,440 --> 00:25:18,000 Let's go, guys. 630 00:25:19,080 --> 00:25:24,160 JUDGES: Seven, six, five, four, 631 00:25:24,160 --> 00:25:27,200 three, two, one. 632 00:25:30,880 --> 00:25:33,880 Good job, team. Take your time. Get it nice and pretty. 633 00:25:33,880 --> 00:25:40,480 Remember, the judges, they want two best teams of the four. 634 00:25:40,480 --> 00:25:42,720 I want fish at the bottom. Yeah. 635 00:25:42,720 --> 00:25:43,800 Prawns on top. 636 00:25:43,800 --> 00:25:45,600 We've got mussels next. Yeah. 637 00:25:45,600 --> 00:25:47,000 Put the fish over that side. 638 00:25:47,000 --> 00:25:50,760 We're plating up our main, Keralan-style bouillabaisse, 639 00:25:50,760 --> 00:25:52,320 and I feel a sense of pride. 640 00:25:52,320 --> 00:25:55,440 All the blood and sweat that's going into this dish 641 00:25:55,440 --> 00:25:57,640 is to feed these beautiful people. 642 00:25:57,640 --> 00:25:58,920 We want to bedazzle them. 643 00:25:58,920 --> 00:26:02,440 The fish is moist and those prawns are succulent 644 00:26:02,440 --> 00:26:04,840 and those mussels... 645 00:26:04,840 --> 00:26:07,040 I think a little bit more. You reckon? 646 00:26:07,040 --> 00:26:09,600 Yeah. Service, please. OK. Next four. 647 00:26:09,600 --> 00:26:13,480 I just hope Sarah's seafood broth with Indian spices 648 00:26:13,480 --> 00:26:16,160 doesn't overpower the French flavours. 649 00:26:27,560 --> 00:26:29,720 ANDY: Oh, hello. POH: Ooh. Thank you. 650 00:26:29,720 --> 00:26:32,200 SOFIA: So this is the Blue team's bouillabaisse 651 00:26:32,200 --> 00:26:34,080 with the Kerala Indian twist. 652 00:26:34,080 --> 00:26:35,760 Southern Indian. 653 00:26:35,760 --> 00:26:38,200 That smells phenomenal. 654 00:26:38,200 --> 00:26:41,560 I am hoping it tastes as good as it smells and looks. 655 00:26:57,840 --> 00:26:59,800 POH: Whoa. 656 00:26:59,800 --> 00:27:01,800 Wow. That is good. 657 00:27:04,000 --> 00:27:05,880 This is great. It's really good. 658 00:27:05,880 --> 00:27:09,560 Flavour-wise, it is so Sarah, it's not funny. 659 00:27:09,560 --> 00:27:11,640 This is so elegantly done. 660 00:27:11,640 --> 00:27:15,400 And I think it's the perfect twist, but not overdone. 661 00:27:15,400 --> 00:27:18,080 You can still definitely taste the essence 662 00:27:18,080 --> 00:27:19,960 of French technique in here. 663 00:27:19,960 --> 00:27:22,600 That broth, it's just so well balanced 664 00:27:22,600 --> 00:27:25,720 and a real light touch with the spice work. 665 00:27:25,720 --> 00:27:29,520 I love this dish. My seafood is cooked perfectly. 666 00:27:29,520 --> 00:27:33,440 You get those creeping flavours of the spices 667 00:27:33,440 --> 00:27:36,320 almost as the broth hits the back of your palate, 668 00:27:36,320 --> 00:27:38,720 and then it kind of teases you as it goes along, 669 00:27:38,720 --> 00:27:40,480 and there's this lovely warm tingle. 670 00:27:40,480 --> 00:27:42,760 If you're at school, you're picking teams, 671 00:27:42,760 --> 00:27:45,000 Sarah would be the first person you picked, 672 00:27:45,000 --> 00:27:46,680 and she's fully backed it up. 673 00:27:46,680 --> 00:27:48,280 DARRSH: Oh, wow. Alright, guys. 674 00:27:48,280 --> 00:27:50,440 Looking beautiful. Let's keep this going. 675 00:27:50,440 --> 00:27:53,160 Alright, team, where are we at? Are you good with sauce, Matt? 676 00:27:53,160 --> 00:27:55,480 Yeah, I'm good with sauce. Plating the mains. 677 00:27:55,480 --> 00:27:58,000 We've got Jamie running the pass. 678 00:27:58,000 --> 00:27:59,000 SNEZ: Yeah. Like that. 679 00:27:59,000 --> 00:28:01,720 Underneath our coq au vin, we have Paris mash, 680 00:28:01,720 --> 00:28:03,480 this silky, creamy sponge 681 00:28:03,480 --> 00:28:06,440 that just soaks up that really intense flavour. 682 00:28:06,440 --> 00:28:07,480 Sauce is coming. 683 00:28:07,480 --> 00:28:10,520 Matt's sweating his ass off, finishing the sauce. 684 00:28:10,520 --> 00:28:13,160 So far, this looks superb. 685 00:28:13,160 --> 00:28:15,040 Thank you, Chef. Thank you, Chef. 686 00:28:15,040 --> 00:28:18,880 So if the sauce can back up all this work on your plate... 687 00:28:18,880 --> 00:28:21,200 Look at that! ..with this wonderful potato. 688 00:28:21,200 --> 00:28:23,080 That actually looks good. 689 00:28:23,080 --> 00:28:25,160 Matt might have pulled this off. 690 00:28:25,160 --> 00:28:27,720 Great work, guys. Like, seriously. 691 00:28:27,720 --> 00:28:29,800 Clean round the edge of the plates. Ah, yeah. 692 00:28:29,800 --> 00:28:31,480 Service! 693 00:28:34,840 --> 00:28:36,680 POH: Ah, here we go. Thank you. 694 00:28:39,480 --> 00:28:40,520 I actually think it looks... 695 00:28:40,520 --> 00:28:42,200 It looks great. ..great. 696 00:28:42,200 --> 00:28:45,480 So what we have here is Grey team, 697 00:28:45,480 --> 00:28:48,720 and it's coq au vin, Paris mash and baby onions. 698 00:28:48,720 --> 00:28:51,480 So this is a classic French dish. 699 00:28:51,480 --> 00:28:53,800 Oh, I'm so interested in that sauce. Yeah, yeah. 700 00:28:53,800 --> 00:28:54,960 That's what I want to try. 701 00:28:54,960 --> 00:28:56,680 It's gonna come down to that, isn't it? 702 00:28:56,680 --> 00:28:57,680 Yeah. Mm-hm. 703 00:29:16,920 --> 00:29:18,840 So the big question was - 704 00:29:18,840 --> 00:29:23,240 did they manage to get enough flavour and body into that sauce? 705 00:29:24,560 --> 00:29:26,800 And they did. Massively. 706 00:29:26,800 --> 00:29:30,120 It's a really beautifully balanced sauce. 707 00:29:30,120 --> 00:29:31,920 The chicken is beautiful and tender. 708 00:29:33,080 --> 00:29:36,840 I cannot stop eating this potato. I know! 709 00:29:36,840 --> 00:29:40,320 And the Paris mash is so luscious, so buttery. 710 00:29:40,320 --> 00:29:41,840 This was a risky dish. Mm. 711 00:29:41,840 --> 00:29:44,520 The sauce, if we marinated overnight, 712 00:29:44,520 --> 00:29:46,840 sure, it could probably get 5% better, 713 00:29:46,840 --> 00:29:49,280 but in terms of two hours to prep this thing, 714 00:29:49,280 --> 00:29:50,840 I'm super proud of them. 715 00:29:50,840 --> 00:29:53,320 It's kind of got me questioning everything about coq au vin. 716 00:29:53,320 --> 00:29:55,680 Like, maybe you can make a really great one 717 00:29:55,680 --> 00:29:56,840 in a couple of hours. 718 00:29:56,840 --> 00:30:00,680 What a little naysayer we were. (LAUGHTER) 719 00:30:00,680 --> 00:30:02,080 I'm going to give it a little salt. 720 00:30:02,080 --> 00:30:04,000 I'm really happy with that boeuf en croute. 721 00:30:04,000 --> 00:30:05,680 The cook is perfect. 722 00:30:05,680 --> 00:30:08,720 I just hope the black garlic puree twist is enough. 723 00:30:08,720 --> 00:30:09,880 How big is this? 724 00:30:09,880 --> 00:30:11,440 Well, you got 20 portions. 725 00:30:11,440 --> 00:30:12,640 Keep going. Yep. 726 00:30:12,640 --> 00:30:14,680 Put it on the side of the plate and people can play with it. 727 00:30:14,680 --> 00:30:17,560 If they like it a lot, they can put more on their beef. 728 00:30:17,560 --> 00:30:20,120 We have also a saltbush salt on top. 729 00:30:20,120 --> 00:30:21,640 And then just around there. 730 00:30:21,640 --> 00:30:24,080 Normally there's a heavy stock sauce with this, 731 00:30:24,080 --> 00:30:27,080 but the quail jus is quite light 732 00:30:27,080 --> 00:30:30,040 and hopefully this all comes together 733 00:30:30,040 --> 00:30:32,320 because to get this done in two hours, 734 00:30:32,320 --> 00:30:33,560 this is unbelievable. 735 00:30:33,560 --> 00:30:35,000 Service, please. Four plates. 736 00:30:38,280 --> 00:30:41,200 Oh! (SOFIA LAUGHS) 737 00:30:41,200 --> 00:30:43,400 Pretty damn impressive. 738 00:30:43,400 --> 00:30:46,880 Yeah. I feel like I'm going to have to eat every one of my words, 739 00:30:46,880 --> 00:30:48,000 looking at that. 740 00:30:48,000 --> 00:30:49,000 Same. 741 00:30:49,000 --> 00:30:52,840 Brown team's main is boeuf en croute with black garlic puree. 742 00:30:52,840 --> 00:30:55,480 The meat on that is cooked perfectly, 743 00:30:55,480 --> 00:30:59,080 but I'm scared of this black garlic paste on the side. 744 00:30:59,080 --> 00:31:00,360 Yep. 745 00:31:03,160 --> 00:31:04,600 Let's go, guys, we've got this. 746 00:31:16,640 --> 00:31:18,440 Are you satisfied with your beef? Oui. 747 00:31:18,440 --> 00:31:19,680 Yeah. All of them? 748 00:31:19,680 --> 00:31:21,400 Uh...99%. 749 00:31:21,400 --> 00:31:24,440 I was going to say, one of them is a little bit different, huh? 750 00:31:24,440 --> 00:31:26,160 The texture of the meat. Yes. 751 00:31:26,160 --> 00:31:28,120 I saw that straightaway, but I'm not going to say nothing. 752 00:31:28,120 --> 00:31:29,640 Thank you. 753 00:31:29,640 --> 00:31:31,240 SOFIA: So Brown team's boeuf en croute, 754 00:31:31,240 --> 00:31:33,960 I'm scared of this black garlic paste on the side. 755 00:31:35,480 --> 00:31:37,520 POH: Oh, my gosh! 756 00:31:39,080 --> 00:31:41,120 My meat is so juicy. Same. 757 00:31:56,280 --> 00:31:59,520 The pastry, it's cooked through, 758 00:31:59,520 --> 00:32:02,240 the meat is juicy, 759 00:32:02,240 --> 00:32:04,680 the mushrooms are the right thickness. 760 00:32:05,760 --> 00:32:07,680 I don't think it's balanced. 761 00:32:07,680 --> 00:32:09,520 It's incredibly salty. 762 00:32:09,520 --> 00:32:10,840 I think this is what happens 763 00:32:10,840 --> 00:32:13,440 when three different cooks do elements. 764 00:32:13,440 --> 00:32:16,800 Ben, did the beef - caramelised it, seasoned it up beautifully. 765 00:32:16,800 --> 00:32:19,640 Andre did the duxelles - seasoned beautifully. 766 00:32:19,640 --> 00:32:21,880 The jus - seasoned perfectly - 767 00:32:21,880 --> 00:32:24,120 it just takes it one step too far. 768 00:32:24,120 --> 00:32:27,520 The garlic paste, that is way too overpowering. 769 00:32:27,520 --> 00:32:31,680 It's the only element that takes it into the twist, and it hasn't worked. 770 00:32:31,680 --> 00:32:33,760 I'm worried for them. Yeah. 771 00:32:33,760 --> 00:32:35,800 BEN: This is a beauty, Theo. Look at this guy. 772 00:32:35,800 --> 00:32:37,560 Look at this guy. THEO: Oh, yeah, man, there we go. 773 00:32:37,560 --> 00:32:39,320 More of that than you'll ever need. Ooh! 774 00:32:39,320 --> 00:32:41,120 OK, someone follow with the fennel fronds, please. 775 00:32:41,120 --> 00:32:42,480 LAURA: En route. 776 00:32:42,480 --> 00:32:44,560 Plating up our seafood bisque, 777 00:32:44,560 --> 00:32:46,520 there's two things I think 778 00:32:46,520 --> 00:32:49,320 that could really help set the Green team apart. 779 00:32:50,320 --> 00:32:54,160 The first one is having that beautiful bread with butter. 780 00:32:54,160 --> 00:32:57,920 The second is the theme of the braised fennel in the main, 781 00:32:57,920 --> 00:33:01,200 and then bringing it in with anise myrtle ice-cream 782 00:33:01,200 --> 00:33:02,320 in the dessert. 783 00:33:02,320 --> 00:33:05,720 That could be what sets us in the top two teams. 784 00:33:05,720 --> 00:33:08,120 Do you want to fennel, Alana? Yeah, you can do the big fennel. 785 00:33:08,120 --> 00:33:09,120 Oui, Chef. 786 00:33:09,120 --> 00:33:12,800 The aniseed flavour, which is the flavour you get from fennel 787 00:33:12,800 --> 00:33:14,520 and also the anise myrtle, 788 00:33:14,520 --> 00:33:16,640 some people either love it or hate it. 789 00:33:16,640 --> 00:33:18,680 It's like a coriander debate. 790 00:33:18,680 --> 00:33:19,840 I mean, I love it. 791 00:33:19,840 --> 00:33:21,600 Do the judges? 792 00:33:21,600 --> 00:33:23,680 Well, we're about to find out. 793 00:33:23,680 --> 00:33:25,040 Yep. Service. Thank you. 794 00:33:25,040 --> 00:33:26,600 That's the last one. 795 00:33:36,640 --> 00:33:37,960 Thank you. Oh! 796 00:33:37,960 --> 00:33:39,320 ANDY: Oh, that's classic. 797 00:33:41,680 --> 00:33:44,600 Green team is hitting us with a seafood bisque 798 00:33:44,600 --> 00:33:47,600 with a crunchy roll served with tarragon butter 799 00:33:47,600 --> 00:33:48,880 and braised fennel. 800 00:33:50,280 --> 00:33:52,000 I'm getting the saffron. Yeah. 801 00:33:52,000 --> 00:33:54,320 Yeah, saffron, white wine. It's all there. 802 00:33:54,320 --> 00:33:56,080 Let's go. Come on. Let's go. 803 00:33:56,080 --> 00:33:58,000 I'm going to go in for a roll first. 804 00:34:04,720 --> 00:34:06,640 Mmm. 805 00:34:06,640 --> 00:34:07,720 Oh, that's good. 806 00:34:25,600 --> 00:34:27,080 I think the thing about a bisque, 807 00:34:27,080 --> 00:34:29,480 it's immediate, whether you love it or you don't like it. 808 00:34:29,480 --> 00:34:31,320 Yeah. 809 00:34:31,320 --> 00:34:33,840 And it was just immediately love for me. 810 00:34:33,840 --> 00:34:36,800 Beautifully cooked lobster. 811 00:34:36,800 --> 00:34:39,840 And then, to top it off, we had these nice little balls 812 00:34:39,840 --> 00:34:43,720 of unbelievable bread to dunk in the luxurious broth. 813 00:34:43,720 --> 00:34:46,360 I feel like the energy that was in the kitchen 814 00:34:46,360 --> 00:34:49,120 for the Green team has really translated 815 00:34:49,120 --> 00:34:52,080 into conciseness and clarity. 816 00:34:52,080 --> 00:34:54,120 I could sit here and close my eyes and have one of those, 817 00:34:54,120 --> 00:34:56,200 like, Ratatouille moments, where I'm like... 818 00:34:56,200 --> 00:34:58,200 (GASPS) I'm in a restaurant. 819 00:34:58,200 --> 00:35:00,120 Who's having fun, chefs? Yes! Loving it. 820 00:35:00,120 --> 00:35:01,480 Yeah. (WHOOPING) 821 00:35:01,480 --> 00:35:02,880 Nearly the final four. 822 00:35:02,880 --> 00:35:05,400 Sick. I might start piping a few. Yeah. 823 00:35:06,400 --> 00:35:10,520 I got to say, three of those mains were, like, A-plus-plus-plus-plus. 824 00:35:10,520 --> 00:35:11,680 Yeah. 825 00:35:11,680 --> 00:35:14,400 A lot is going to come down to what we have in dessert, hey? 826 00:35:14,400 --> 00:35:15,520 Mm. 827 00:35:15,520 --> 00:35:18,960 Oh! (LAUGHS) Oh, my God. Have a look at those. 828 00:35:18,960 --> 00:35:20,840 Have a look. Oh, my God. That's amazing! 829 00:35:20,840 --> 00:35:22,040 JIMMY: They're beautiful! 830 00:35:23,280 --> 00:35:26,320 The tartes tatin have come out of the oven absolutely perfect. 831 00:35:27,480 --> 00:35:29,320 Hopefully they taste good. What a legend! 832 00:35:29,320 --> 00:35:30,320 Oh! 833 00:35:30,320 --> 00:35:32,120 Fingers crossed. We haven't cut into one yet so... 834 00:35:33,640 --> 00:35:35,400 I don't like how they're coming out, you know? 835 00:35:35,400 --> 00:35:37,480 I wanted them more clean-looking. Let's...let's flip. 836 00:35:37,480 --> 00:35:38,680 They need a flip. Do you think so? 837 00:35:38,680 --> 00:35:40,040 Yep. Yeah. Try here. 838 00:35:40,040 --> 00:35:43,000 For this dessert, it's a deconstructed tarte tatin. 839 00:35:43,000 --> 00:35:45,320 Everything's happening. There's so many elements. 840 00:35:45,320 --> 00:35:47,040 The pastry is ready, 841 00:35:47,040 --> 00:35:48,680 and lemon myrtle ice-cream. 842 00:35:48,680 --> 00:35:52,640 These apples are certainly looking dark. 843 00:35:52,640 --> 00:35:55,680 I just hope the flavour is beautiful and well balanced. 844 00:36:03,440 --> 00:36:04,520 Yeah. Perfect. Pretty yum. 845 00:36:04,520 --> 00:36:06,680 Yeah? And that's a dark one, too. 846 00:36:06,680 --> 00:36:08,040 So, yeah? 847 00:36:08,040 --> 00:36:09,920 I don't think that...like, the dark, dark stuff... 848 00:36:09,920 --> 00:36:11,280 As long as it's not burning, 849 00:36:11,280 --> 00:36:12,800 dark's good. 850 00:36:13,800 --> 00:36:16,120 Fun-ta-stick. 851 00:36:17,120 --> 00:36:18,760 Oh, look at it pooling down. 852 00:36:20,200 --> 00:36:23,480 Our dessert, a little fun new take on a tarte tatin. 853 00:36:26,680 --> 00:36:29,280 We want that fennel flavour from the main through the ice-cream, 854 00:36:29,280 --> 00:36:32,560 so aniseed myrtle, a little native Australian twist. 855 00:36:32,560 --> 00:36:35,320 It's got more of that, like, strong licorice flavour. 856 00:36:35,320 --> 00:36:37,200 Unbelievable. 857 00:36:37,200 --> 00:36:39,480 Hopefully this will add, like, a little bit 858 00:36:39,480 --> 00:36:41,400 of 'je ne sais quoi' to the dish. 859 00:36:41,400 --> 00:36:42,720 (CHUCKLES) 860 00:36:42,720 --> 00:36:44,680 Oh! OK. 861 00:36:44,680 --> 00:36:46,800 Oh, wow. Wow. 862 00:36:48,680 --> 00:36:52,200 This is Green team's apple tarte tatin, 863 00:36:52,200 --> 00:36:54,520 anise myrtle ice-cream, 864 00:36:54,520 --> 00:36:56,800 finger lime apple caramel. 865 00:36:58,720 --> 00:37:00,200 It's glistening. Yeah. 866 00:37:00,200 --> 00:37:02,360 Everything is glistening. Yeah. "Eat me!" 867 00:37:02,360 --> 00:37:03,600 (OTHERS LAUGH) 868 00:37:18,480 --> 00:37:22,440 That ice-cream is so refreshing. Refreshing. 869 00:37:22,440 --> 00:37:24,960 And it balances everything out. 870 00:37:24,960 --> 00:37:28,880 This is what I'm talking about with a twist on a French classic. 871 00:37:30,040 --> 00:37:33,680 They've laid that apple out so fine. 872 00:37:33,680 --> 00:37:36,440 It's not just apple and caramel sauce - 873 00:37:36,440 --> 00:37:37,760 you've got the finger lime pops 874 00:37:37,760 --> 00:37:40,320 and you've got the aniseed in that ice-cream. 875 00:37:40,320 --> 00:37:42,880 The throwback to the braised fennel 876 00:37:42,880 --> 00:37:45,400 and those anise-type herbs in the bisque. 877 00:37:45,400 --> 00:37:47,000 Mm-hm. That's really classy. 878 00:37:47,000 --> 00:37:49,240 Tough act to follow for the Grey team. 879 00:37:49,240 --> 00:37:51,880 We know that they've got a similar dessert. Absolutely. 880 00:37:51,880 --> 00:37:53,320 Snez, can you dust this one? 881 00:37:53,320 --> 00:37:54,440 Yes, Chef. Thank you. 882 00:37:54,440 --> 00:37:56,480 The adrenaline is high. Everybody's getting ready. 883 00:37:56,480 --> 00:37:59,680 Matt is piping that little bit of cream so the pastry doesn't move. 884 00:37:59,680 --> 00:38:00,920 Rose goes on top. 885 00:38:00,920 --> 00:38:02,560 The quenelling of ice-cream 886 00:38:02,560 --> 00:38:04,200 and beautiful lemon myrtle, icing sugar. 887 00:38:04,200 --> 00:38:06,120 Snez, it looks beautiful. 888 00:38:06,120 --> 00:38:07,160 It's a madhouse. 889 00:38:07,160 --> 00:38:08,360 Service. 890 00:38:13,880 --> 00:38:16,240 ANDY: Oh, OK... Oh, wow! 891 00:38:16,240 --> 00:38:18,120 The Grey team's dessert. 892 00:38:18,120 --> 00:38:20,360 Apple tarte, apple rose, 893 00:38:20,360 --> 00:38:23,160 and lemon myrtle ice-cream. 894 00:38:23,160 --> 00:38:26,240 A similar technique, but it's definitely darker, this one. 895 00:38:26,240 --> 00:38:27,480 Yeah. 896 00:38:27,480 --> 00:38:29,760 Everything looks really, really good. 897 00:38:29,760 --> 00:38:30,880 Yeah. 898 00:38:30,880 --> 00:38:33,240 But it'll be interesting to compare the flavour profile 899 00:38:33,240 --> 00:38:35,200 with the Green team's lighter-looking caramel. 900 00:38:35,200 --> 00:38:36,760 Yeah. 901 00:38:36,760 --> 00:38:38,880 The apple is very tender in the middle. 902 00:38:44,960 --> 00:38:47,800 Whoa! Guys, ice-cream. Ooh! 903 00:38:47,800 --> 00:38:49,520 In a good way? 904 00:38:51,480 --> 00:38:52,840 I'm not sure. 905 00:38:52,840 --> 00:38:54,880 Depends if you like lemon myrtle or not. 906 00:38:54,880 --> 00:38:56,120 Yeah, exactly. 907 00:39:09,400 --> 00:39:12,240 Pastry is perfection. 908 00:39:12,240 --> 00:39:14,480 But when you get to the apple, 909 00:39:14,480 --> 00:39:16,680 it's pretty intensely caramelised. 910 00:39:16,680 --> 00:39:19,240 The colour is super dark. 911 00:39:19,240 --> 00:39:21,040 I think they've taken it too far. 912 00:39:21,040 --> 00:39:23,440 The flavour is very intense. 913 00:39:23,440 --> 00:39:25,640 And then you go to the ice-cream for respite. 914 00:39:25,640 --> 00:39:27,600 It's got a beautiful texture. 915 00:39:27,600 --> 00:39:30,120 And as much as I love the lemon myrtle, 916 00:39:30,120 --> 00:39:32,440 I think they've hit a little bit too hard on it. 917 00:39:32,440 --> 00:39:33,560 Service. 918 00:39:33,560 --> 00:39:35,160 It sort of has to come through as a whisper... 919 00:39:35,160 --> 00:39:38,120 Yeah. ..not this really intense, soapy punch. 920 00:39:39,120 --> 00:39:42,800 Some amazing textures, particularly with that pastry. 921 00:39:42,800 --> 00:39:44,560 It's so flaky, though. I just kind of, you know... 922 00:39:44,560 --> 00:39:46,000 Yeah. It's crumbling like snow. 923 00:39:46,000 --> 00:39:47,800 I feel very 'Jean-Christophe' right now, I must say. 924 00:39:49,120 --> 00:39:50,800 They were both classics with a twist. 925 00:39:50,800 --> 00:39:52,480 Similar-looking desserts, 926 00:39:52,480 --> 00:39:54,600 but very different flavour profiles. 927 00:39:54,600 --> 00:39:56,000 Yeah. 928 00:39:56,000 --> 00:39:58,680 I wonder how we're going to go comparing the Paris-Brest. 929 00:39:58,680 --> 00:39:59,880 It's going to be tricky. 930 00:40:00,880 --> 00:40:02,160 RUE: Oh, my gosh. 931 00:40:02,160 --> 00:40:05,960 Depinder and I need to make 20 Paris-Brest. 932 00:40:05,960 --> 00:40:11,040 Really want our choux to be nice and dry and crunchy. 933 00:40:11,040 --> 00:40:14,440 And we also want our mousseline inside 934 00:40:14,440 --> 00:40:16,280 to be hazelnut-forward. 935 00:40:18,440 --> 00:40:20,400 It tastes delicious! 936 00:40:20,400 --> 00:40:21,960 (LAUGHS) I'm very happy. 937 00:40:21,960 --> 00:40:24,200 So my mousseline is ready to go. 938 00:40:24,200 --> 00:40:26,840 It's really light. It's really lush. 939 00:40:26,840 --> 00:40:29,280 And you can really taste the hazelnuts. 940 00:40:29,280 --> 00:40:30,800 We're ready to start plating. 941 00:40:33,560 --> 00:40:36,120 You're doing a Paris-Brest. And guess what? 942 00:40:37,560 --> 00:40:39,520 Oh, Darrsh is doing a Paris-Brest. 943 00:40:39,520 --> 00:40:41,920 Yeah. Oh, yeah. 944 00:40:41,920 --> 00:40:43,160 Did you know that? 945 00:40:43,160 --> 00:40:45,720 Because he did a really good one last season. 946 00:40:45,720 --> 00:40:46,920 Oh. 947 00:40:46,920 --> 00:40:48,600 How could he not make anything else? 948 00:40:48,600 --> 00:40:51,880 Like, we do not need that kind of competition today. 949 00:40:51,880 --> 00:40:54,320 Is it crunchy enough for you? 950 00:40:54,320 --> 00:40:55,800 No. Uh...a bit longer? 951 00:40:55,800 --> 00:40:58,640 No. If this is soft and this is too wet... 952 00:40:58,640 --> 00:40:59,880 Yeah. ..you are out. 953 00:40:59,880 --> 00:41:02,040 We pop the choux pastry back in the oven. 954 00:41:02,040 --> 00:41:04,960 We need to bring perfection on a plate. 955 00:41:04,960 --> 00:41:07,280 Oh, they're doing a Paris-Brest, as well. 956 00:41:07,280 --> 00:41:09,160 AUDRA: Oh! 957 00:41:09,160 --> 00:41:12,200 May the best Paris-Brest win. 958 00:41:12,200 --> 00:41:13,320 Hopefully ours. 959 00:41:22,200 --> 00:41:23,560 Oh, that looks beautiful. 960 00:41:24,600 --> 00:41:26,920 Aah! Genius. 961 00:41:26,920 --> 00:41:29,440 Oh, my gosh. 962 00:41:29,440 --> 00:41:30,640 So the Blue team... 963 00:41:32,200 --> 00:41:34,720 ..they are also making a Paris-Brest. 964 00:41:35,720 --> 00:41:38,760 We need to bring perfection on a plate. 965 00:41:38,760 --> 00:41:42,600 The choux pastry is out of the oven, and it's the right amount of crisp. 966 00:41:42,600 --> 00:41:44,000 It needs to sit up high, 967 00:41:44,000 --> 00:41:46,880 and that lid is sitting on top of the mousseline. 968 00:41:46,880 --> 00:41:48,640 This is not a soggy competition. 969 00:41:49,640 --> 00:41:51,760 I'm doing the praline on the bottom. 970 00:41:53,080 --> 00:41:55,240 I do the praline again. 971 00:41:56,480 --> 00:42:00,320 The competitive nature in me is hoping 972 00:42:00,320 --> 00:42:03,640 that Depinder and I have done the better Paris-Brest. 973 00:42:05,040 --> 00:42:06,640 Sorry, Darrsh. 974 00:42:08,480 --> 00:42:10,400 THEO: Yeah. Yeah. 975 00:42:10,400 --> 00:42:11,920 That's good. 976 00:42:11,920 --> 00:42:13,400 Service, please. 977 00:42:18,280 --> 00:42:19,840 (SOFIA AND POH LAUGH) 978 00:42:19,840 --> 00:42:22,560 Oh... Whoa! ANDY: Oh! 979 00:42:22,560 --> 00:42:23,920 Thank you. 980 00:42:27,720 --> 00:42:29,400 Wow. 981 00:42:31,160 --> 00:42:36,280 OK, so this is Brown team dessert, and it's Paris-Brest with praline. 982 00:42:37,800 --> 00:42:39,440 OK, I'll see yous in a bit. 983 00:42:39,440 --> 00:42:42,240 Look at the piping on the side. 984 00:42:42,240 --> 00:42:44,680 Mate, wait till you hit the choux pastry. 985 00:42:44,680 --> 00:42:46,880 Listen to it. Wow. 986 00:42:54,920 --> 00:42:56,520 Oh, God. 987 00:42:59,840 --> 00:43:02,880 That... No, that's too big. (LAUGHS) 988 00:43:02,880 --> 00:43:06,000 I think this is one of the better Paris-Brest I've had. 989 00:43:06,000 --> 00:43:07,040 Same. Ever. 990 00:43:07,040 --> 00:43:08,440 Same. Like, no joke. 991 00:43:08,440 --> 00:43:10,320 All at the hands of Rue and Depinder. 992 00:43:12,040 --> 00:43:15,320 From the choux to the almonds 993 00:43:15,320 --> 00:43:17,840 to the hazelnuts to the cream - 994 00:43:17,840 --> 00:43:18,960 delicious. 995 00:43:18,960 --> 00:43:21,040 You know, you could pick that whole thing up, 996 00:43:21,040 --> 00:43:23,080 and it was light as a feather. Yeah. 997 00:43:24,440 --> 00:43:26,480 I'm having one of those 'I love you guys' moments. 998 00:43:26,480 --> 00:43:28,160 (CHUCKLES) 999 00:43:28,160 --> 00:43:29,640 I love you guys. I love you. 1000 00:43:29,640 --> 00:43:31,520 (ALL LAUGH) I love you guys. 1001 00:43:33,840 --> 00:43:36,440 THEO: We're almost done, guys. Last ones. Very proud of you all. 1002 00:43:36,440 --> 00:43:38,720 Good job. Well done. 1003 00:43:38,720 --> 00:43:40,440 Good job, mate. That was fantastic. 1004 00:43:46,600 --> 00:43:48,840 Yeah, I've made the Paris-Brest before in the kitchen. 1005 00:43:48,840 --> 00:43:52,040 That was one Paris-Brest. We had to do...20. 1006 00:43:52,040 --> 00:43:53,440 Killed it. Well done, man. 1007 00:43:53,440 --> 00:43:55,080 Killed it. Killed it. 1008 00:43:56,600 --> 00:43:58,600 And I made sure it was, like, a real rich mousseline. 1009 00:44:00,160 --> 00:44:02,360 Hopefully it pays off. 1010 00:44:02,360 --> 00:44:03,680 Good job. 1011 00:44:07,720 --> 00:44:09,640 Thank you. 1012 00:44:09,640 --> 00:44:12,840 ANDY: How good is this? Another Paris-Brest. 1013 00:44:12,840 --> 00:44:15,480 This is Blue team's version, made by Darrsh. 1014 00:44:15,480 --> 00:44:19,040 Wow. This is almost identical to the one we've just eaten. 1015 00:44:19,040 --> 00:44:22,600 Question is, will we fall in love with the Paris-Brest again? 1016 00:44:22,600 --> 00:44:24,320 Mmm. 1017 00:44:24,320 --> 00:44:25,880 Oh. 1018 00:44:25,880 --> 00:44:28,640 A lot of filling. (CHUCKLES) A lot of filling. 1019 00:44:28,640 --> 00:44:30,760 They've taken those nuts right... Mm. 1020 00:44:30,760 --> 00:44:32,320 Toasty. Which I love. 1021 00:44:32,320 --> 00:44:33,600 Yeah. 1022 00:44:44,120 --> 00:44:46,320 The choux pastry is fantastic. 1023 00:44:47,320 --> 00:44:48,560 I really love the cook on it. 1024 00:44:48,560 --> 00:44:51,280 Those nuts have been taken right to the edge. 1025 00:44:51,280 --> 00:44:54,440 Yeah. And the filling is so yum, 1026 00:44:54,440 --> 00:44:57,520 although it does feel heavier than the Brown team's version. 1027 00:44:58,520 --> 00:45:00,880 A bit more on the rich side of what we're used to. 1028 00:45:00,880 --> 00:45:03,400 I really love how far he took those hazelnuts - 1029 00:45:03,400 --> 00:45:05,600 rich, dark brown. 1030 00:45:05,600 --> 00:45:08,680 And I think it needed to be because it is quite heavy. 1031 00:45:08,680 --> 00:45:10,960 Both great classic desserts, 1032 00:45:10,960 --> 00:45:14,360 but now we have to weigh up both dishes from each team. 1033 00:45:14,360 --> 00:45:17,440 Our job ain't easy after that. Mmm. 1034 00:45:22,240 --> 00:45:25,240 I think I can sum up today's service in one word. 1035 00:45:25,240 --> 00:45:27,400 Fantastique. 1036 00:45:27,400 --> 00:45:28,800 Very much indeed. 1037 00:45:28,800 --> 00:45:30,280 (LAUGHTER) 1038 00:45:30,280 --> 00:45:34,320 Today, for me, it was like bing, bang, boom. 1039 00:45:34,320 --> 00:45:36,880 A pleasure working with all of you. 1040 00:45:36,880 --> 00:45:39,080 And I loved it. Thank you. 1041 00:45:40,840 --> 00:45:43,040 There were so many standout dishes, 1042 00:45:43,040 --> 00:45:46,280 but we had to take your entire menu into consideration. 1043 00:45:48,400 --> 00:45:52,240 Only two teams can walk out of here with immunity. 1044 00:45:52,240 --> 00:45:54,240 First team to secure the win... 1045 00:45:56,680 --> 00:45:58,080 ..Green team. 1046 00:45:58,080 --> 00:46:00,640 (CHEERING AND APPLAUSE) 1047 00:46:02,480 --> 00:46:05,200 That bisque, it had us grinning from ear to ear. 1048 00:46:05,200 --> 00:46:08,840 And the bread - that was dunkable and delicious. 1049 00:46:08,840 --> 00:46:10,240 Not only that - tarte tatin? 1050 00:46:10,240 --> 00:46:12,560 That was a bloody tasty twist. Well done. 1051 00:46:12,560 --> 00:46:14,000 (APPLAUSE) 1052 00:46:14,000 --> 00:46:15,440 Oh, man. This is so good. 1053 00:46:17,720 --> 00:46:21,240 One more spot up on the gantry left, guys. 1054 00:46:26,240 --> 00:46:27,720 Blue team. 1055 00:46:27,720 --> 00:46:30,240 (CHEERING AND APPLAUSE) 1056 00:46:31,680 --> 00:46:34,680 Excellent choice on that twist as your main. 1057 00:46:34,680 --> 00:46:36,600 The spice work was masterful. 1058 00:46:36,600 --> 00:46:39,360 And that dessert, it was just flat-out yum, 1059 00:46:39,360 --> 00:46:40,600 so well done, Blue team. 1060 00:46:40,600 --> 00:46:42,600 (APPLAUSE) 1061 00:46:45,360 --> 00:46:48,280 Now there's one more dish we need to give props to. 1062 00:46:50,480 --> 00:46:52,120 Depinder, Rue... 1063 00:46:53,440 --> 00:46:55,120 ..that Paris-Brest. 1064 00:46:55,120 --> 00:46:57,280 It was so, so stunning. 1065 00:46:57,280 --> 00:46:58,600 (CHEERING AND APPLAUSE) 1066 00:47:03,120 --> 00:47:04,800 Green team, Blue team, 1067 00:47:04,800 --> 00:47:07,520 You are all immune from Sunday's elimination. 1068 00:47:07,520 --> 00:47:11,360 Ben, because you won immunity the other day, so are you. 1069 00:47:11,360 --> 00:47:14,280 Everyone else, I'm afraid you could be going home. 1070 00:47:14,280 --> 00:47:17,160 So rest up, and get ready to cook your hearts out. 1071 00:47:17,160 --> 00:47:19,480 Well done today. That was so good. JEAN-CHRISTOPHE: Well done. 1072 00:47:20,800 --> 00:47:22,800 Merci beaucoup. Thank you, Chef. 1073 00:47:25,320 --> 00:47:28,080 ANNOUNCER: Sunday night on MasterChef Australia... 1074 00:47:28,080 --> 00:47:29,280 We want flair. 1075 00:47:29,280 --> 00:47:31,480 We want tableside theatre. 1076 00:47:31,480 --> 00:47:36,360 ..it'll take absolute showstoppers 1077 00:47:36,360 --> 00:47:39,280 to save them from elimination. 1078 00:47:39,280 --> 00:47:42,480 Some people would say it's crazy, but I'm going to give it a crack. 1079 00:47:42,480 --> 00:47:44,480 And to get reactions... 1080 00:47:44,480 --> 00:47:45,880 Wow. 1081 00:47:45,880 --> 00:47:47,360 ..like this. Whoa! 1082 00:47:47,360 --> 00:47:49,960 Sorry, what? JEAN-CHRISTOPHE: Unbelievable. 1083 00:47:49,960 --> 00:47:51,640 And next week... 1084 00:47:51,640 --> 00:47:52,840 You're going to cook my... 1085 00:47:52,840 --> 00:47:54,920 ..wait till you see the reactions 1086 00:47:54,920 --> 00:47:57,160 to this puppy. 1087 00:47:57,160 --> 00:47:59,080 CONTESTANTS: Oh! 1088 00:48:00,360 --> 00:48:02,560 That's mad! 1089 00:48:08,800 --> 00:48:10,800 Captions by Red Bee Media