1 00:00:05,960 --> 00:00:07,080 Syd-ney. 2 00:00:08,240 --> 00:00:11,080 Wow! What have we got? 3 00:00:11,080 --> 00:00:13,960 Opera House. Bit exciting, isn't it? 4 00:00:13,960 --> 00:00:15,880 I know! I know, isn't it stunning? 5 00:00:16,920 --> 00:00:19,560 How good's the Harbour Bridge in all its glory? 6 00:00:19,560 --> 00:00:20,960 Yeah, seriously! 7 00:00:20,960 --> 00:00:23,360 What a spot. It's pretty epic. 8 00:00:23,360 --> 00:00:26,480 Not bad, is it? Welcome to Sydney, baby. 9 00:00:27,960 --> 00:00:31,120 We're here in glorious Sydney today, and I'm so excited. 10 00:00:31,120 --> 00:00:32,360 This is home. 11 00:00:32,360 --> 00:00:34,880 This is where I've been for the last 27 years. 12 00:00:34,880 --> 00:00:38,120 Energy is palpable. We're so lucky. 13 00:00:38,120 --> 00:00:40,040 (THEY GREET THE JUDGES) 14 00:00:41,560 --> 00:00:43,720 I'll just be here for the rest of the season. 15 00:00:43,720 --> 00:00:45,520 Good morning, everyone. 16 00:00:45,520 --> 00:00:47,720 (CHEERING) 17 00:00:47,720 --> 00:00:49,360 (EXCITEDLY) Welcome to Sydney. 18 00:00:56,080 --> 00:00:58,760 Check out this view. Yeah. Pretty amazing. 19 00:00:58,760 --> 00:01:01,000 The Opera House, the Harbour Bridge. 20 00:01:01,000 --> 00:01:05,760 And just over there, one of Sydney's local watering holes, 21 00:01:05,760 --> 00:01:07,160 Squire's Landing. 22 00:01:07,160 --> 00:01:09,440 (ALL TALK AT ONCE) 23 00:01:11,480 --> 00:01:16,760 Today, that's where your service challenge is taking place, right? 24 00:01:19,600 --> 00:01:22,520 Alrighty. Let's get you into teams. 25 00:01:22,520 --> 00:01:25,080 Alright. How many colours will there be? 26 00:01:26,120 --> 00:01:27,240 18? Can I look? 27 00:01:27,240 --> 00:01:30,280 No, you're never allowed to look! A green again! 28 00:01:30,280 --> 00:01:33,400 Orange! No peeking. No peeking. 29 00:01:33,400 --> 00:01:34,600 Orange! 30 00:01:34,600 --> 00:01:36,480 You go last. Orange! 31 00:01:36,480 --> 00:01:38,440 Three! Three orange. 32 00:01:40,160 --> 00:01:44,400 DECLAN: Three teams today. Orange, green and blue. 33 00:01:44,400 --> 00:01:47,040 I'm feeling pretty good and pretty confident about my team. 34 00:01:47,040 --> 00:01:49,320 Oh, Depinder, are you feeling the testosterone? 35 00:01:49,320 --> 00:01:51,360 (LAUGHTER) 36 00:01:51,360 --> 00:01:53,720 Just a little bit. How are you, mate? 37 00:01:53,720 --> 00:01:56,880 No, they're cool. I'm really happy with my team. 38 00:01:56,880 --> 00:01:59,080 Now, this restaurant, 39 00:01:59,080 --> 00:02:02,480 it's not just known for its incredible views, 40 00:02:02,480 --> 00:02:06,640 but also tasty bites, classic pub grub. 41 00:02:07,680 --> 00:02:10,400 And, today, you'll be in charge of the kitchen. 42 00:02:10,400 --> 00:02:13,240 Oh, my God. Yum. 43 00:02:13,240 --> 00:02:14,520 That is right. 44 00:02:14,520 --> 00:02:17,400 You're gonna be serving up a good, honest pub feed. 45 00:02:17,400 --> 00:02:19,960 Yes. Nice. Cool. Yes. 46 00:02:19,960 --> 00:02:22,160 Each team, they'll pick one starter 47 00:02:22,160 --> 00:02:24,640 and one main from a menu of pub classics. 48 00:02:24,640 --> 00:02:27,640 But we don't just want cookie-cutter classics, right? 49 00:02:29,240 --> 00:02:31,960 We want everything we love about pub food - 50 00:02:31,960 --> 00:02:34,680 revamped, restyled and revolutionised. 51 00:02:36,080 --> 00:02:39,080 Now, we've got a cheeky surprise for you. 52 00:02:39,080 --> 00:02:40,760 Of course you do. 53 00:02:40,760 --> 00:02:43,040 There's a bit of a catch. Always. 54 00:02:45,600 --> 00:02:48,640 Only half of your team will be in the kitchen at one time. 55 00:02:48,640 --> 00:02:52,440 Oh, no. OK. 56 00:02:52,440 --> 00:02:53,520 Three cooks to start. 57 00:02:53,520 --> 00:02:57,200 And then, at the halfway mark, one of you will need to hand over to your other team-mates, 58 00:02:57,200 --> 00:02:59,400 and they'll be left to finish the cook 59 00:02:59,400 --> 00:03:01,360 and serve your dishes to the diner. 60 00:03:01,360 --> 00:03:03,640 JEANÐCHRISTOPHE: Oh, yes. 61 00:03:03,640 --> 00:03:07,800 They'll need to serve to 75 diners. 62 00:03:07,800 --> 00:03:10,520 Oh, wow. Oh, OK. 63 00:03:10,520 --> 00:03:14,040 Today, you'll be serving some very special guests. 64 00:03:14,040 --> 00:03:15,880 Surf lifesavers. Ooh! 65 00:03:21,040 --> 00:03:22,920 So, to pull together your pub menu, 66 00:03:22,920 --> 00:03:25,440 you've got 3 hours and 15 minutes. 67 00:03:25,440 --> 00:03:28,560 Your starters, they'll need to hit the pass after 2.5 hours. 68 00:03:28,560 --> 00:03:31,680 And your mains - 45 minutes after that. 69 00:03:31,680 --> 00:03:33,760 The team to cook the best menu overall 70 00:03:33,760 --> 00:03:36,400 will win immunity from Sunday's elimination. 71 00:03:36,400 --> 00:03:38,080 Oh, my God. We need to get this. 72 00:03:38,080 --> 00:03:40,200 We've got to do it, guys. 73 00:03:40,200 --> 00:03:43,440 SOFIA: Today is a good day to take risks 74 00:03:43,440 --> 00:03:46,360 because there's no better pay-off than immunity. 75 00:03:46,360 --> 00:03:48,400 Those of you kicking off the cook, 76 00:03:48,400 --> 00:03:50,720 your time starts as soon as you hit the kitchen. 77 00:03:53,520 --> 00:03:55,840 Are you ready? CONTESTANTS: Yeah. 78 00:03:55,840 --> 00:03:58,840 On your marks, get set, go! 79 00:03:58,840 --> 00:04:00,080 JEANÐCHRISTOPHE: Good luck! 80 00:04:05,560 --> 00:04:07,880 Go, team! Whoo-hoo! 81 00:04:07,880 --> 00:04:10,760 Get in there! 82 00:04:10,760 --> 00:04:15,040 I'm in orange today. We've got Beau and Declan. 83 00:04:15,040 --> 00:04:17,920 Couldn't be happier with this team. Let's do this thing. 84 00:04:19,000 --> 00:04:22,080 What have we got there? We are taking over the pub. 85 00:04:22,080 --> 00:04:25,120 There's not a team captain as such with the challenge today, 86 00:04:25,120 --> 00:04:27,480 but I've sort of been put in a leadership-type role. 87 00:04:27,480 --> 00:04:30,680 Wings, salt and pepper squid. Nachos, chicken parmi, 88 00:04:30,680 --> 00:04:33,400 roast of the day. Fish and chips. Fish and chips. OK. 89 00:04:33,400 --> 00:04:36,160 On the menu, we've got three starters and three mains. 90 00:04:36,160 --> 00:04:38,000 These are pub classics that we can choose to recreate. 91 00:04:38,000 --> 00:04:40,760 Let's go. Well, I reckon squid for a starter. 92 00:04:40,760 --> 00:04:43,320 Yeah. Agreed. Yeah, main? Let's go... 93 00:04:43,320 --> 00:04:45,520 Mate, fish and chips for sure. We've got the wings. 94 00:04:45,520 --> 00:04:49,080 That sounds bloody excellent, gents. What are they? Kingfish? Yeah? 95 00:04:49,080 --> 00:04:50,640 Kingfish wings, juicy. 96 00:04:50,640 --> 00:04:52,320 Obviously, it can't be normal chips, right? 97 00:04:52,320 --> 00:04:53,640 Potatoes are a bit boring. 98 00:04:53,640 --> 00:04:55,440 What if we do, like a, um, like, zucchini fries? 99 00:04:55,440 --> 00:04:58,360 You know, when you cut into... We'll do a little beer batter. So, battered? Beer batter? 100 00:04:58,360 --> 00:05:00,000 Using the finest beer from the brewery here? 101 00:05:00,000 --> 00:05:02,600 Yeah. We are at James Squire. 102 00:05:02,600 --> 00:05:05,280 We need, like, a cohesive kind of flavour profile to go with it, right? 103 00:05:05,280 --> 00:05:07,640 Yeah. Um, so it's not just classic pub. 104 00:05:07,640 --> 00:05:09,880 I'm thinking, like, Asian or Mediterranean. 105 00:05:09,880 --> 00:05:11,760 Yeah. Yeah, yeah. Mediterranean style. 106 00:05:11,760 --> 00:05:13,400 My strategy today is to have 107 00:05:13,400 --> 00:05:16,760 a cohesion between the starter and the main. 108 00:05:16,760 --> 00:05:20,000 So we're kind of going to go down the Mediterranean kind of path 109 00:05:20,000 --> 00:05:22,680 with our recreation of the classic fish and chips 110 00:05:22,680 --> 00:05:24,440 and our salt and pepper squid. 111 00:05:24,440 --> 00:05:27,000 Can you calamari, Chef? Yeah, definitely. 112 00:05:27,000 --> 00:05:29,080 I wanted to go seafood because we've got Declan here. 113 00:05:29,080 --> 00:05:30,240 He's going to prep like a machine. 114 00:05:30,240 --> 00:05:34,320 So, are we using the tentacles or we just want the hoods? 115 00:05:34,320 --> 00:05:35,600 Maybe just the hoods. 116 00:05:35,600 --> 00:05:37,480 Nah, use the tentacles. Use the tenties? 117 00:05:37,480 --> 00:05:40,800 Andy will hate us if we don't use the tentacles, man. 118 00:05:40,800 --> 00:05:42,600 No, no, no food waste, please. Alright. 119 00:05:44,320 --> 00:05:47,200 Hello. Hello, hello. 120 00:05:47,200 --> 00:05:51,240 So on my team today is Samira, Sarah and me are going first. 121 00:05:51,240 --> 00:05:52,520 This is a disaster. 122 00:05:52,520 --> 00:05:54,360 Can't believe they picked up everything. 123 00:05:54,360 --> 00:05:55,400 Who are these people? 124 00:05:55,400 --> 00:05:57,920 So we wanted to do wings. We wanted to do calamari. 125 00:05:57,920 --> 00:05:59,000 There's none left. 126 00:05:59,000 --> 00:06:01,400 It's not going well so far. 127 00:06:01,400 --> 00:06:04,680 You could do eggplant parmigiana. Chicken parma. 128 00:06:04,680 --> 00:06:06,640 We can do Middle Eastern nachos. 129 00:06:06,640 --> 00:06:08,840 I can make flatbread, deep-fry and cut them into triangles. 130 00:06:11,160 --> 00:06:12,960 We really don't have a team leader today. 131 00:06:12,960 --> 00:06:15,200 And we are having a little bit of trouble here 132 00:06:15,200 --> 00:06:16,720 deciding on our menu. 133 00:06:16,720 --> 00:06:19,280 Um, why don't we do, like, the crispy skin with the mushrooms 134 00:06:19,280 --> 00:06:22,880 and all of that, like, do a Middle Eastern parmigiano? 135 00:06:22,880 --> 00:06:25,600 I think we're struggling here because they took everything. 136 00:06:26,720 --> 00:06:30,000 Hello. Harissa nachos. 137 00:06:30,000 --> 00:06:32,240 No, no, no, we can't mix too much. 138 00:06:32,240 --> 00:06:33,480 No, no. Too much, too much. 139 00:06:33,480 --> 00:06:36,720 All three of us are very kind of strong-minded. 140 00:06:36,720 --> 00:06:39,040 I think stick to the fish and chips. 141 00:06:39,040 --> 00:06:40,720 With the fish. 142 00:06:41,760 --> 00:06:44,040 I'm just worried for main, it's not going to be enough. 143 00:06:45,800 --> 00:06:48,160 So, today, we picked up snapper wings. 144 00:06:48,160 --> 00:06:50,840 They're not as big and juicy as the kingfish wings, 145 00:06:50,840 --> 00:06:52,360 but the orange team has it. 146 00:06:52,360 --> 00:06:54,200 I reckon we can do that for main. 147 00:06:54,200 --> 00:06:56,360 I think we can. We don't have enough. 148 00:06:56,360 --> 00:06:59,000 I feel like wings are just made for entree. 149 00:06:59,000 --> 00:07:02,480 We are really not agreeing with each other. 150 00:07:02,480 --> 00:07:03,520 We need to decide. 151 00:07:03,520 --> 00:07:06,600 If we don't decide on this dish soon, 152 00:07:06,600 --> 00:07:08,840 we will really be behind. 153 00:07:08,840 --> 00:07:11,000 We are in a pickle. 154 00:07:11,000 --> 00:07:13,960 Jean-Christophe, first time in Sydney! 155 00:07:13,960 --> 00:07:15,320 Oh, what a pleasure. 156 00:07:15,320 --> 00:07:17,680 I have been waiting for a very, very, very long time. 157 00:07:17,680 --> 00:07:20,400 And you know what? It's really worth it. 158 00:07:20,400 --> 00:07:22,720 Spectacular. It's pretty impressive. 159 00:07:22,720 --> 00:07:24,560 It's turning it on for you. 160 00:07:24,560 --> 00:07:27,520 I know! Blue sky! Look at the weather. Yeah, the weather is great. 161 00:07:27,520 --> 00:07:29,800 And we've given 'em a menu of classics, 162 00:07:29,800 --> 00:07:31,160 pub classics to choose from, 163 00:07:31,160 --> 00:07:33,120 and take inspiration from that and elevate it. 164 00:07:33,120 --> 00:07:37,000 For starters, we've got wings, nachos and salt and pepper squid, 165 00:07:37,000 --> 00:07:38,400 all smashing... Nice! 166 00:07:38,400 --> 00:07:39,520 Oh, yeah. 167 00:07:39,520 --> 00:07:41,680 And then for the mains, chicken parma, chicken parmi, 168 00:07:41,680 --> 00:07:43,880 whatever you want, fish and chips and roast of the day. 169 00:07:43,880 --> 00:07:46,520 So there's no excuses here. Oh! Amazing! 170 00:07:46,520 --> 00:07:49,320 Those classics can be interpreted in so many ways, 171 00:07:49,320 --> 00:07:51,760 but I still want to feel that urge 172 00:07:51,760 --> 00:07:55,280 to have a pot of beer with anything that I'm eating today. 173 00:07:55,280 --> 00:07:57,520 Absolutely. It's interesting with pub grub, 174 00:07:57,520 --> 00:08:00,240 I think, like, there is a limit to how much you can change it, 175 00:08:00,240 --> 00:08:02,320 'cause then people aren't satisfied. 176 00:08:02,320 --> 00:08:04,960 When you go to a pub, you kind of know what you're craving for. 177 00:08:04,960 --> 00:08:06,840 You need to recognise it. We need to recognise it. 178 00:08:06,840 --> 00:08:08,400 Yeah. So it's going to be... 179 00:08:08,400 --> 00:08:11,320 It's going to be interesting to see the line that they bridge. 180 00:08:11,320 --> 00:08:14,200 Yeah. It has to be informal, more relaxed. 181 00:08:14,200 --> 00:08:15,840 Yes, yes. No shishi? 182 00:08:15,840 --> 00:08:17,680 No shishi, yeah! (LAUGHTER) 183 00:08:17,680 --> 00:08:20,240 Alright. I'm gonna start portioning these up, man. 184 00:08:20,240 --> 00:08:21,480 Oui. 185 00:08:24,480 --> 00:08:26,480 Myself, Rhi and Darrsh on the blue team. 186 00:08:26,480 --> 00:08:29,560 I put my hand up to run the start of service 187 00:08:29,560 --> 00:08:33,880 and make sure I get everything handed over to our second team. 188 00:08:33,880 --> 00:08:35,720 We had an idea about brining some spatchcock, 189 00:08:35,720 --> 00:08:38,480 and so what we're going to do is halve the spatchcock, 190 00:08:38,480 --> 00:08:39,720 brine it and then dredge it 191 00:08:39,720 --> 00:08:41,880 and treat it exactly like you would wings 192 00:08:41,880 --> 00:08:44,240 and serve that with a little capsicum sauce. 193 00:08:44,240 --> 00:08:47,000 And then for the main course, we chose fish and chips. 194 00:08:47,000 --> 00:08:49,240 So we're doing a pan-seared barramundi 195 00:08:49,240 --> 00:08:53,160 with essentially like a tartare beurre blanc. 196 00:08:53,160 --> 00:08:54,520 Darrsh is doing the fish at the moment, 197 00:08:54,520 --> 00:08:55,880 getting all these trimmed out. 198 00:08:55,880 --> 00:08:57,640 I'm just trimming up these spatchcock 199 00:08:57,640 --> 00:08:59,080 and got Rhiannon over here, 200 00:08:59,080 --> 00:09:00,560 who's concentrating on getting 201 00:09:00,560 --> 00:09:02,560 all of the accoutrements for the entree done. 202 00:09:02,560 --> 00:09:04,600 We want to get as much prep done for the second team to come in. 203 00:09:04,600 --> 00:09:08,640 So they walk in, make sure those pieces of protein are cooked really well. 204 00:09:08,640 --> 00:09:09,840 Time flies, teams! 205 00:09:09,840 --> 00:09:11,600 Service starts in two hours. 206 00:09:11,600 --> 00:09:12,800 Come on, let's go. 207 00:09:20,240 --> 00:09:21,680 But we are not big on parma, are we? 208 00:09:21,680 --> 00:09:24,120 I kind of like the idea of a Middle Eastern nacho. 209 00:09:24,120 --> 00:09:25,280 Is this, like, for roast? 210 00:09:27,080 --> 00:09:28,320 Should we make a roast? 211 00:09:29,560 --> 00:09:31,200 I'm really worried now 212 00:09:31,200 --> 00:09:32,960 'cause I can see the other teams 213 00:09:32,960 --> 00:09:34,280 already started chopping something. 214 00:09:34,280 --> 00:09:37,400 So, I'm just like, "How do you even chop something? We're still deciding what to cook!" 215 00:09:37,400 --> 00:09:39,640 The idea, I think the fish wings. There's three. 216 00:09:39,640 --> 00:09:41,400 We can do three. For what? 217 00:09:41,400 --> 00:09:43,400 The main. I love the fish main that we picked. I love it. 218 00:09:43,400 --> 00:09:46,200 I love the fish main. I think it's so interesting. 219 00:09:46,200 --> 00:09:49,640 We really need to lock this menu in as soon as possible. 220 00:09:49,640 --> 00:09:52,160 The girls still want to go ahead with the snapper fish wings 221 00:09:52,160 --> 00:09:53,200 for our main. 222 00:09:53,200 --> 00:09:55,240 I agree on it. We locked it in. 223 00:09:55,240 --> 00:09:57,840 Otherwise, we'll have no meal at all. 224 00:09:57,840 --> 00:09:59,840 OK, let's do fish and chips. Yes. 225 00:09:59,840 --> 00:10:02,000 And they're just beautiful. And then we do nachos. 226 00:10:02,000 --> 00:10:04,280 We do Middle Eastern nachos. OK, done. 227 00:10:04,280 --> 00:10:06,200 So we finally decided on our menu. 228 00:10:06,200 --> 00:10:08,000 For our entree, we will have 229 00:10:08,000 --> 00:10:11,240 Mediterranean, Middle Eastern-inspired nachos. 230 00:10:11,240 --> 00:10:13,920 And we're going to have fish wings for our main. 231 00:10:13,920 --> 00:10:16,520 Whoo! Guys, now that we have clear picture, 232 00:10:16,520 --> 00:10:18,360 let's just punch and do as much... 233 00:10:24,400 --> 00:10:26,640 Sarah, fish and chips for me? Yes. 234 00:10:26,640 --> 00:10:28,880 You guys are here using, are they snapper wings? 235 00:10:28,880 --> 00:10:31,520 Yes, we are. Yeah. We're basically making, 236 00:10:31,520 --> 00:10:34,360 like, a crispy double-fried wings. Yeah. 237 00:10:34,360 --> 00:10:36,280 And then fried chips on top. 238 00:10:36,280 --> 00:10:39,200 Um, so really crispy with, uh, sumac. 239 00:10:43,240 --> 00:10:45,480 I'm just gonna say, I think this is 240 00:10:45,480 --> 00:10:47,680 a massive risk to serve snapper wings. 241 00:10:47,680 --> 00:10:50,720 I get the dish, but snapper wings are small. 242 00:10:50,720 --> 00:10:51,840 That's what I think. 243 00:10:51,840 --> 00:10:55,920 It just doesn't seem like it's going to hold up to the other dishes. 244 00:11:06,880 --> 00:11:09,000 Whoo! Jesus. 245 00:11:09,000 --> 00:11:11,080 Ah, well, I'm confused. 246 00:11:12,960 --> 00:11:14,600 It's really tough not knowing 247 00:11:14,600 --> 00:11:17,480 what's going on in that crazy kitchen at the moment, 248 00:11:17,480 --> 00:11:19,680 what sort of food they're working on in there 249 00:11:19,680 --> 00:11:21,160 and what we're walking into. 250 00:11:21,160 --> 00:11:24,000 But we've got Samira, Snez and Sarah. 251 00:11:24,000 --> 00:11:25,320 I call them the Flavour Queens. 252 00:11:25,320 --> 00:11:27,160 I cannot wait to see what they've come up with. 253 00:11:27,160 --> 00:11:29,440 SNEZ: Behind, behind. Sorry, guys. 254 00:11:29,440 --> 00:11:31,680 Green Team, you look like you're a bit stressed. 255 00:11:31,680 --> 00:11:32,720 Are you alright? 256 00:11:32,720 --> 00:11:35,720 I want to cry. But I'm not. 'Cause we can do this. 257 00:11:35,720 --> 00:11:38,080 OK, guys, we have a problem. Yeah. 258 00:11:39,200 --> 00:11:42,040 SAMIRA: Andy comes over and puts a lovely spanner in the works 259 00:11:42,040 --> 00:11:45,560 by telling us that the fish wings does not feel like a main. 260 00:11:47,160 --> 00:11:49,280 Back to the drawing board we go. 261 00:11:49,280 --> 00:11:50,960 What are we going to do with the fish? 262 00:11:50,960 --> 00:11:52,360 We'll just keep the same, with the sauce. 263 00:11:52,360 --> 00:11:53,400 Keep that as starters. 264 00:11:53,400 --> 00:11:56,040 Yes. With the harissa and with the chips on top. 265 00:11:56,040 --> 00:11:58,680 OK. So the nachos are gone now. Yeah. 266 00:11:58,680 --> 00:12:02,040 We are now doing the fish as the entree 267 00:12:02,040 --> 00:12:03,840 and we will be changing the mains. 268 00:12:03,840 --> 00:12:06,240 Do you want me to halve quails? And we serve quail halves? 269 00:12:06,240 --> 00:12:07,800 I can carve them really quick. 270 00:12:07,800 --> 00:12:09,680 Season them up and cook them. With eggplant, though? 271 00:12:09,680 --> 00:12:11,200 Yeah. 272 00:12:11,200 --> 00:12:14,440 Reality, now... We don't want to... 273 00:12:14,440 --> 00:12:16,440 ..the main thing is, like, to have a dish. 274 00:12:16,440 --> 00:12:18,520 Let's just grab the pans. I'll pan-sear 'em. 275 00:12:18,520 --> 00:12:20,160 All they have to do is finish it off in the oven. 276 00:12:20,160 --> 00:12:21,960 Yeah. It's not going to take more than 20 minutes. 277 00:12:21,960 --> 00:12:24,080 Can you go get them? Can you go get them? 278 00:12:24,080 --> 00:12:26,400 OK. Right now, we need to have something up. 279 00:12:26,400 --> 00:12:28,520 So I told them, "Grab me all the quails. 280 00:12:28,520 --> 00:12:30,040 "I will break them down." 281 00:12:30,040 --> 00:12:32,320 Give me the quails. Bring me all the quails! 282 00:12:32,320 --> 00:12:35,120 Oh, how many do we need? "Bring all the quails." 283 00:12:35,120 --> 00:12:39,800 Excuse me, excuse me. OK, this is madhouse. 284 00:12:39,800 --> 00:12:42,080 OK. That's one. 285 00:12:42,080 --> 00:12:44,440 We will use the eggplants to make like a mutabal, 286 00:12:44,440 --> 00:12:46,360 which is an eggplant mixed with herbs 287 00:12:46,360 --> 00:12:48,520 and lemon and olive oil as the base. 288 00:12:48,520 --> 00:12:50,280 So, finally, we have made a decision, 289 00:12:50,280 --> 00:12:51,720 and I'm feeling really great. 290 00:12:51,720 --> 00:12:54,000 Oh, my God, thank God. 291 00:12:54,000 --> 00:12:56,960 Right now, we need to crack on with prep work. 292 00:12:56,960 --> 00:12:58,840 ANDY: Samira! Samira! 293 00:13:00,400 --> 00:13:02,800 OK. What did we end up on? 294 00:13:02,800 --> 00:13:05,400 We are going to do the fish as starter instead 295 00:13:05,400 --> 00:13:07,320 because it is a smaller portion. 296 00:13:07,320 --> 00:13:09,720 And then for mains, we switched to quails. 297 00:13:09,720 --> 00:13:12,680 So what menu item are you channelling? 298 00:13:12,680 --> 00:13:15,080 Roast. 'Cause we're going to roast it. Roast of the day. OK. 299 00:13:15,080 --> 00:13:17,320 And we're going to serve it up with a nice baba ghanoush now. 300 00:13:17,320 --> 00:13:18,400 Good luck. Thank you very much. 301 00:13:18,400 --> 00:13:20,200 Don't underestimate the changeover. 302 00:13:20,200 --> 00:13:21,880 Thank you. Thank you. Good luck. 303 00:13:26,160 --> 00:13:29,520 Guys, you should have your menus locked in by now. 304 00:13:29,520 --> 00:13:32,440 You have one hour before changeover. 305 00:13:32,440 --> 00:13:35,040 Come on! Let's go! 306 00:13:39,040 --> 00:13:42,080 How are you? Good. Getting a bit sweaty. 307 00:13:42,080 --> 00:13:43,920 This is my game, Declan's my name. 308 00:13:43,920 --> 00:13:45,680 Yeah. Staying true to that? 309 00:13:45,680 --> 00:13:47,520 Yeah. I like it. 310 00:13:48,720 --> 00:13:50,200 I love service challenges. 311 00:13:50,200 --> 00:13:51,840 I think they're my favourite kind of challenge. 312 00:13:51,840 --> 00:13:53,400 I love working with other people, 313 00:13:53,400 --> 00:13:56,240 trying to create something that you could never do by yourself. 314 00:13:56,240 --> 00:13:57,720 Callum, nuts are done! Lovely. 315 00:13:57,720 --> 00:14:00,280 There's a whole bunch more macadamias on the bench there, Beau. 316 00:14:00,280 --> 00:14:01,480 Can you get 'em in, mate? 317 00:14:01,480 --> 00:14:02,880 We're doing salt and pepper squid 318 00:14:02,880 --> 00:14:05,600 as our kind of take on a classic pub dish. 319 00:14:05,600 --> 00:14:08,280 Mediterranean kind of flavours with za'atar salt and pepper. 320 00:14:08,280 --> 00:14:09,920 And instead of that kind of traditional mayo, 321 00:14:09,920 --> 00:14:11,400 we're gonna do a beautiful romesco sauce, 322 00:14:11,400 --> 00:14:14,440 roasted capsicums and peppers, make it nice and creamy. 323 00:14:14,440 --> 00:14:16,560 Should be a cracker. They're looking good, Beau-y. 324 00:14:16,560 --> 00:14:19,480 Nice and full of flavour. Oh, yeah. 325 00:14:19,480 --> 00:14:21,320 They're looking good. 326 00:14:21,320 --> 00:14:23,400 Beau is like a prep machine. 327 00:14:23,400 --> 00:14:25,920 He's got zucchinis and capsicums and eggplants on 328 00:14:25,920 --> 00:14:28,960 and using Declan's strength today, he's trained in cleaning that seafood. 329 00:14:28,960 --> 00:14:31,560 He's folding that calamari like Superman on washing day. 330 00:14:31,560 --> 00:14:35,640 He's killing it. It's cold. It's freezing. 331 00:14:35,640 --> 00:14:37,080 I think with a challenge like this, 332 00:14:37,080 --> 00:14:38,600 it's important not to overcomplicate it. 333 00:14:38,600 --> 00:14:40,480 Because if there's anything lost in translation 334 00:14:40,480 --> 00:14:43,280 with that handover period, we've seen it in the team relays 335 00:14:43,280 --> 00:14:45,440 and things in this competition before, 336 00:14:45,440 --> 00:14:47,040 you can go cactus pretty quickly. 337 00:14:47,040 --> 00:14:50,480 So I think simple, good flavours executed perfectly. Let's go. 338 00:14:51,840 --> 00:14:54,000 Need a bigger container. 339 00:14:54,000 --> 00:14:55,400 Jamie, let's go. 340 00:14:55,400 --> 00:14:57,760 What have you got? Hey, mate. 341 00:14:57,760 --> 00:14:59,400 We've got some beautiful fish in there. 342 00:14:59,400 --> 00:15:01,160 Let's utilise that and do the fish and chips. 343 00:15:01,160 --> 00:15:03,040 As your main? As the main course. 344 00:15:03,040 --> 00:15:05,800 And then for starters, we're doing a twist on chicken wings. 345 00:15:05,800 --> 00:15:07,640 So we're using some spatchcock. 346 00:15:07,640 --> 00:15:10,400 Got those brining in some of the James Squire's beer as well, 347 00:15:10,400 --> 00:15:12,080 just to infuse those flavours. Yeah. 348 00:15:12,080 --> 00:15:13,840 And once those come out, 349 00:15:13,840 --> 00:15:16,320 they'll go into a dry dredge and then fry. 350 00:15:16,320 --> 00:15:17,920 And then that's going to be served with 351 00:15:17,920 --> 00:15:19,120 a whole lot of beautiful stuff 352 00:15:19,120 --> 00:15:21,000 that Rhiannon's making. 353 00:15:21,000 --> 00:15:24,240 Fried chicken. It sounds easy. It can go so wrong. Yeah. 354 00:15:24,240 --> 00:15:26,400 It can be really greasy. Absolutely. 355 00:15:26,400 --> 00:15:28,040 I think we'll be able to pull it together. 356 00:15:28,040 --> 00:15:29,440 But it's all about making sure 357 00:15:29,440 --> 00:15:31,400 that brine penetrates that spatchcock. 358 00:15:31,400 --> 00:15:33,560 Get that flavour in and get the right fry. 359 00:15:33,560 --> 00:15:36,560 So that's where we're at. Got it. Let's go. 360 00:15:36,560 --> 00:15:38,760 Thanks, Jamie. Backs, backs, backs. 361 00:15:38,760 --> 00:15:39,800 Thank you, guys. 362 00:15:39,800 --> 00:15:42,400 I think there's a misnomer that fried chicken is easy. 363 00:15:42,400 --> 00:15:44,000 It's not. 364 00:15:44,000 --> 00:15:46,040 Getting a good fried chicken is a big difference 365 00:15:46,040 --> 00:15:48,000 between just chucking something in a fryer. 366 00:15:48,000 --> 00:15:50,080 We're concentrating on building the flavour. 367 00:15:50,080 --> 00:15:52,400 It's my job to make sure that I translate all that 368 00:15:52,400 --> 00:15:55,400 we've done to Laura and the team when they come in, 369 00:15:55,400 --> 00:15:58,080 so that they can get the right cook on the chicken. 370 00:15:58,080 --> 00:16:00,680 SNEZ: OK, fish goes in. 371 00:16:00,680 --> 00:16:02,200 You want to put more salt in? 372 00:16:02,200 --> 00:16:03,920 I'll add salt in the dry spice as well. 373 00:16:03,920 --> 00:16:06,640 OK. Yeah. Yeah. 374 00:16:06,640 --> 00:16:09,960 Now we change the snapper fish wings for our entree. 375 00:16:09,960 --> 00:16:12,200 We wasted so much time on deciding what to do here, 376 00:16:12,200 --> 00:16:14,120 and we really needed to get it done quickly. 377 00:16:14,120 --> 00:16:16,920 So I quickly cleaned them, put them in my buttermilk marinade 378 00:16:16,920 --> 00:16:19,320 because I need to move on to that main. 379 00:16:21,600 --> 00:16:24,840 We need one more thing to elevate the quail dish, 380 00:16:24,840 --> 00:16:27,520 to let it relate more to being roasted. 381 00:16:27,520 --> 00:16:29,880 Beautiful. How about jus? Quail jus? Yeah. 382 00:16:29,880 --> 00:16:31,560 I think a jus is a good idea. 383 00:16:31,560 --> 00:16:32,880 Give me the bones. 384 00:16:32,880 --> 00:16:34,520 Where are the bones? Yeah. 385 00:16:34,520 --> 00:16:37,040 We need to make sure our roasted quail is reflecting 386 00:16:37,040 --> 00:16:38,240 on a roast of the day. 387 00:16:38,240 --> 00:16:42,280 So we decided to add this beautiful jus to tie it all together. 388 00:16:42,280 --> 00:16:44,200 And Sarah, straightaway, getting onto it. 389 00:16:44,200 --> 00:16:45,960 I can get it started. 390 00:16:48,760 --> 00:16:52,000 Finally, have a clear vision and clear idea of what we're doing. 391 00:16:52,000 --> 00:16:54,520 And we're just punching through. We're chopping everything. 392 00:16:54,520 --> 00:16:56,120 Getting the prep ready. 393 00:16:56,120 --> 00:16:59,640 We just got into a groove, making progress. 394 00:16:59,640 --> 00:17:03,200 Three of us, mum modes on, chop, chop, cut, cut. 395 00:17:03,200 --> 00:17:04,280 Let's get it done. 396 00:17:07,120 --> 00:17:09,920 I will not allow anyone's baba ghanoush be better than mine. 397 00:17:09,920 --> 00:17:11,160 Snez, we've got to do this right. 398 00:17:12,600 --> 00:17:14,640 OK. This is your baba ghanoush. 399 00:17:14,640 --> 00:17:16,160 And this is your lead of the kitchen. 400 00:17:16,160 --> 00:17:19,520 (ALARM SOUNDS) Oh. 401 00:17:19,520 --> 00:17:21,800 Are you joking? No! 402 00:17:23,000 --> 00:17:25,080 (ALARM GETS LOUDER) 403 00:17:26,480 --> 00:17:27,960 Hey, that's a fire alarm. 404 00:17:27,960 --> 00:17:30,880 We've got to get out until it's safe. Come on. 405 00:17:32,640 --> 00:17:34,520 RECORDING: Evacuate now! (ALARM SOUNDS) 406 00:17:44,160 --> 00:17:46,400 RECORDING: Emergency! (ALARM SOUNDS) 407 00:17:46,400 --> 00:17:48,920 Oh, my God, the fire alarm has just gone off. 408 00:17:48,920 --> 00:17:51,800 We just had to evacuate. RECORDING: Evacuate now! 409 00:17:51,800 --> 00:17:54,080 Hopefully, we're not burning anything back there 410 00:17:54,080 --> 00:17:56,320 and we can get back in, crack on and get the dish out! 411 00:18:00,080 --> 00:18:02,160 Alright, guys, it's time to get your mojo back. 412 00:18:02,160 --> 00:18:04,960 It is safe to go back into the kitchen. 413 00:18:04,960 --> 00:18:07,160 You're nearly an hour down, so you've got to push, 414 00:18:07,160 --> 00:18:09,480 because there are only 31.5 minutes until change-up. 415 00:18:09,480 --> 00:18:10,480 Come on! 416 00:18:15,240 --> 00:18:17,120 Sorry. Sorry. 417 00:18:17,120 --> 00:18:18,680 Any spatulas...? Ooh! 418 00:18:18,680 --> 00:18:21,440 We're back. Welcome back. 419 00:18:22,560 --> 00:18:25,240 Definitely not as sweaty as we were, are we? 420 00:18:25,240 --> 00:18:27,280 ANDY: Well, there's nothing like a false fire alarm 421 00:18:27,280 --> 00:18:29,880 in the middle of prep time to get you going. 422 00:18:29,880 --> 00:18:31,600 Bit of drama. They're all back in there now. 423 00:18:31,600 --> 00:18:32,800 It's safe to get back in the kitchen, 424 00:18:32,800 --> 00:18:34,160 but it's really put them under pressure 425 00:18:34,160 --> 00:18:36,240 because it's not long till changeover now, 426 00:18:36,240 --> 00:18:38,840 and it kind of halts any of the momentum that you had. 427 00:18:38,840 --> 00:18:41,320 And there's a little bit to talk about, isn't there, with the menus? 428 00:18:41,320 --> 00:18:43,160 Yeah, yeah, yeah. I'm gonna start with the green team. 429 00:18:43,160 --> 00:18:45,680 They originally thought that doing deep-fried snapper wings 430 00:18:45,680 --> 00:18:48,760 as a main was a good idea for fish and chips. 431 00:18:48,760 --> 00:18:49,920 So they've pivoted. 432 00:18:49,920 --> 00:18:51,800 They're going to go their beautiful snapper wings 433 00:18:51,800 --> 00:18:53,480 that they've dredged in buttermilk, 434 00:18:53,480 --> 00:18:56,560 and they're going to fry for an entree. Behind, behind. 435 00:18:56,560 --> 00:18:58,560 So they're hitting the wings for starters. 436 00:18:58,560 --> 00:19:01,800 And then, for their main, they've gone roast of the day. 437 00:19:01,800 --> 00:19:03,400 They're going to do a butterfly piece of quail 438 00:19:03,400 --> 00:19:05,320 and roast that in the oven. 439 00:19:05,320 --> 00:19:08,280 And then that's going to be served with a baba ghanoush. 440 00:19:08,280 --> 00:19:11,600 Let's go, girls. We've got this. SAMIRA: Yes, we got this. 441 00:19:11,600 --> 00:19:15,080 OK. So blue team, they're doing a spin on wings. 442 00:19:15,080 --> 00:19:16,760 They're going to do the spatchcock. 443 00:19:16,760 --> 00:19:19,000 They've brined it and they're going to dredge it. 444 00:19:19,000 --> 00:19:20,880 And they're going to deep-fry that. 445 00:19:20,880 --> 00:19:22,200 Deep-fried, you said? 446 00:19:22,200 --> 00:19:23,520 They are brining it. 447 00:19:23,520 --> 00:19:26,440 So we're hoping that flavour is going to go in 448 00:19:26,440 --> 00:19:28,680 and tenderise it a little bit as well. 449 00:19:28,680 --> 00:19:29,840 And then for their main, 450 00:19:29,840 --> 00:19:32,200 they're going to do a pan-seared barra 451 00:19:32,200 --> 00:19:36,200 with a James Squire cider-reduced beurre blanc sauce. 452 00:19:36,200 --> 00:19:38,320 Yeah. And they'll have some sort of potato element 453 00:19:38,320 --> 00:19:39,880 to represent the chips as well. 454 00:19:39,880 --> 00:19:42,440 Yeah. I'm a little bit concerned. the second team 455 00:19:42,440 --> 00:19:43,920 will be just coming to cook. 456 00:19:43,920 --> 00:19:45,440 Yeah. It's a lot to do. 457 00:19:45,440 --> 00:19:47,240 Yeah, there is a lot to do. 458 00:19:47,240 --> 00:19:49,960 It's fraught with a bit of danger. Behind. 459 00:19:52,040 --> 00:19:54,080 And then orange team, for their entree 460 00:19:54,080 --> 00:19:56,160 they're going to riff on salt and pepper squid. 461 00:19:56,160 --> 00:19:58,320 Declan, like, bolted for the squid 462 00:19:58,320 --> 00:20:01,120 and was like, "No one else is using this today." 463 00:20:01,120 --> 00:20:03,760 They're doing a salt and pepper za'atar seasoning 464 00:20:03,760 --> 00:20:05,400 that they're going to run. 465 00:20:05,400 --> 00:20:07,160 And then also a romesco sauce. 466 00:20:07,160 --> 00:20:09,600 So, like, kind of a play on Mediterranean. 467 00:20:09,600 --> 00:20:11,480 Sounds really delicious. POH: Yeah, yeah, it does. 468 00:20:11,480 --> 00:20:14,760 Declan's cleaning these squid just absolutely beautifully. 469 00:20:14,760 --> 00:20:16,240 So I'm actually looking forward to seeing 470 00:20:16,240 --> 00:20:17,520 how that one comes together. 471 00:20:17,520 --> 00:20:19,040 Yeah, same. And then for their main, 472 00:20:19,040 --> 00:20:21,320 they've got these beautiful kingfish wings. 473 00:20:21,320 --> 00:20:23,200 So they're going to do a play on fish and chips 474 00:20:23,200 --> 00:20:25,480 and then some zucchini fries. 475 00:20:25,480 --> 00:20:27,120 So that'll be kind of "the chip element." 476 00:20:28,240 --> 00:20:30,680 SOFIA: Sounds a lot like a Callum menu. 477 00:20:30,680 --> 00:20:32,200 So the question is, 478 00:20:32,200 --> 00:20:34,280 can the next three do it without Callum? 479 00:20:34,280 --> 00:20:35,960 Yeah, that's true. Hm. 480 00:20:35,960 --> 00:20:37,800 CALLUM: Doing well, gents. Doing really well. 481 00:20:39,320 --> 00:20:42,160 ANDRE: I have no idea what we're about to step into. 482 00:20:42,160 --> 00:20:45,040 Yeah, the anticipation is pretty crazy. 483 00:20:45,040 --> 00:20:46,160 We don't know, really, 484 00:20:46,160 --> 00:20:49,560 if we're going into, like, war or calm and peaceful. 485 00:20:49,560 --> 00:20:51,760 So fingers crossed they're all set up for us to go. 486 00:20:51,760 --> 00:20:53,280 Mate, I think that's good. 487 00:20:53,280 --> 00:20:55,120 It should be quite refreshing underneath 488 00:20:55,120 --> 00:20:57,360 with the deep-fried stuff. Yeah. 489 00:20:57,360 --> 00:21:00,440 The last couple of minutes. Alright, guys, let's go. Come on. 490 00:21:00,440 --> 00:21:02,640 One of the most important parts of this challenge today 491 00:21:02,640 --> 00:21:04,000 is that handover. 492 00:21:04,000 --> 00:21:05,640 Yeah, I'm gonna do the handover today. 493 00:21:05,640 --> 00:21:07,480 That communication is really important. 494 00:21:07,480 --> 00:21:09,440 So whilst I'm going to use my words, I'm also trying to write 495 00:21:09,440 --> 00:21:10,480 a little prep list for them, 496 00:21:10,480 --> 00:21:12,240 just so that they can always refer back to it. 497 00:21:12,240 --> 00:21:14,200 I do not want there to be anything lost in translation. 498 00:21:14,200 --> 00:21:15,640 It's got to be clear. It's got to be concise. 499 00:21:15,640 --> 00:21:16,840 It's got to be accurate. 500 00:21:16,840 --> 00:21:20,800 SAMIRA: I have never done quails so fast in my life. 501 00:21:20,800 --> 00:21:22,280 I'll be doing the handover. 502 00:21:22,280 --> 00:21:24,520 I'm feeling great now. 503 00:21:24,520 --> 00:21:25,720 We're a bit under pressure, 504 00:21:25,720 --> 00:21:27,520 but we've managed to pull everything together. 505 00:21:27,520 --> 00:21:30,400 We pretty much have not left a lot of jobs on the other team, 506 00:21:30,400 --> 00:21:33,240 so they're pretty much going to have to fry the fish for us, 507 00:21:33,240 --> 00:21:35,960 roast the quails for us and just assemble and plate up. 508 00:21:35,960 --> 00:21:37,600 Every other element has been done. 509 00:21:37,600 --> 00:21:39,440 Even seasoning has been done for them. 510 00:21:39,440 --> 00:21:42,160 We're pretty much through all the jobs that we set out to do. 511 00:21:42,160 --> 00:21:43,440 Handover is coming 512 00:21:43,440 --> 00:21:45,880 and I need to make sure everything's labelled. 513 00:21:45,880 --> 00:21:48,440 Kitchens are about organisation and efficiency. 514 00:21:48,440 --> 00:21:51,080 After I label everything, I write up a list of what we've done 515 00:21:51,080 --> 00:21:53,880 and most importantly, what still needs to be done. 516 00:21:53,880 --> 00:21:56,560 We've done a bulk amount of work. 517 00:21:56,560 --> 00:21:59,200 Their job is to make sure it's perfectly cooked, 518 00:21:59,200 --> 00:22:00,720 because cooking our starter 519 00:22:00,720 --> 00:22:04,320 and main protein to order is a big task. 520 00:22:04,320 --> 00:22:06,000 Alright, tools down. That is it. 521 00:22:06,000 --> 00:22:09,080 Everybody out except the person in charge of changeover. 522 00:22:09,080 --> 00:22:10,320 Let's go. Come on. 523 00:22:10,320 --> 00:22:11,680 Alright. 524 00:22:11,680 --> 00:22:14,120 Let's go. Good luck, Cal. 525 00:22:20,560 --> 00:22:22,120 Hi. Hi. 526 00:22:22,120 --> 00:22:24,200 How are we doing? Good. 527 00:22:24,200 --> 00:22:25,520 Talk to us, Cal. Talk to us. 528 00:22:25,520 --> 00:22:26,720 OK. So... Can't put it back. 529 00:22:26,720 --> 00:22:28,200 The pub dishes... Listening? 530 00:22:28,200 --> 00:22:31,240 The pub dishes are salt and pepper squid for entree 531 00:22:31,240 --> 00:22:32,680 and fish and chips for main. 532 00:22:32,680 --> 00:22:34,840 OK, so seafood, seafood. That's what we're recreating. 533 00:22:34,840 --> 00:22:36,920 Yep. What we're going to do is, 534 00:22:36,920 --> 00:22:38,360 for our salt and pepper squid, 535 00:22:38,360 --> 00:22:42,440 we're going to do a za'atar spiced kind of salt and pepper fried squid. 536 00:22:42,440 --> 00:22:43,480 Yep. 537 00:22:43,480 --> 00:22:45,520 So Declan's cleaned it all within an inch of its life. 538 00:22:45,520 --> 00:22:46,920 Amazing. 539 00:22:46,920 --> 00:22:49,640 Callum, the culinary calculator has set us up perfectly. 540 00:22:49,640 --> 00:22:52,240 Everything tagged and written down. 541 00:22:52,240 --> 00:22:53,400 Clear direction in the dish. 542 00:22:53,400 --> 00:22:55,480 So the wings are here. 543 00:22:55,480 --> 00:22:57,280 There's 70. Wow. 544 00:22:57,280 --> 00:22:58,560 Excellent mise en place. 545 00:22:58,560 --> 00:23:01,920 Zucchini baba ghanoush is here. Amazing. 546 00:23:01,920 --> 00:23:04,120 And all we have to do now is get this service done, 547 00:23:04,120 --> 00:23:05,240 the three of us. 548 00:23:05,240 --> 00:23:06,960 And it's put us in a really good position. 549 00:23:06,960 --> 00:23:09,920 So it's only us to fail now 'cause they've succeeded. 550 00:23:09,920 --> 00:23:11,360 Spatchcock. 551 00:23:11,360 --> 00:23:13,720 So you've got 36 halves brining in the James Squire. 552 00:23:13,720 --> 00:23:14,880 Yep. 553 00:23:14,880 --> 00:23:17,200 And then you've got 32 portions of the barra. 554 00:23:17,200 --> 00:23:18,600 Yep. Alright. 555 00:23:18,600 --> 00:23:20,880 Alright. The more you're talking, the less you're cooking. 556 00:23:20,880 --> 00:23:24,160 You've got 30 seconds left of handover. 557 00:23:24,160 --> 00:23:25,440 Entree... Yes. 558 00:23:25,440 --> 00:23:26,640 ..harissa on the base. Yes. 559 00:23:26,640 --> 00:23:28,320 The fish wing that's fried. 560 00:23:28,320 --> 00:23:30,600 The chippies on top with the seasoning. 561 00:23:30,600 --> 00:23:32,200 Beautiful. Charred lemon. Yeah. 562 00:23:32,200 --> 00:23:34,000 Done. OK. You're amazing. 563 00:23:34,000 --> 00:23:36,160 For mains, we have seasoned quails here. 564 00:23:36,160 --> 00:23:37,240 OK. 565 00:23:37,240 --> 00:23:40,000 It's a roasted dish, so we need to roast them. 566 00:23:40,000 --> 00:23:42,160 It has to be roasted. Don't deviate and pan fry. 567 00:23:42,160 --> 00:23:43,280 OK. 568 00:23:43,280 --> 00:23:45,160 It's already set for you guys on 216. 569 00:23:45,160 --> 00:23:46,480 OK. Bang it in, high heat. 570 00:23:46,480 --> 00:23:48,680 Give it a half hour. Take it out. Check if it's cooked. 571 00:23:48,680 --> 00:23:50,120 Five seconds. 572 00:23:50,120 --> 00:23:52,000 So it'll be the eggplant. Yep. 573 00:23:52,000 --> 00:23:54,000 It'll be the two pieces of that quail. 574 00:23:54,000 --> 00:23:56,440 And we also started the process of a jus. 575 00:23:56,440 --> 00:23:59,320 Three, two, one. Let's go. Everyone out. 576 00:23:59,320 --> 00:24:00,680 Thanks. Good job. 577 00:24:00,680 --> 00:24:02,760 See ya. See ya. OK. Keep going. 578 00:24:02,760 --> 00:24:04,800 You guys have done an amazing job. Have I confused you guys? 579 00:24:04,800 --> 00:24:06,000 No, no. No. 580 00:24:06,000 --> 00:24:08,080 You guys are amazing. 581 00:24:08,080 --> 00:24:09,840 Samira's handover is amazing. 582 00:24:09,840 --> 00:24:11,920 I am astonished with the amount of work 583 00:24:11,920 --> 00:24:15,080 that the first three have gotten done. 584 00:24:15,080 --> 00:24:17,040 All we have to do is just bring everything together 585 00:24:17,040 --> 00:24:19,400 and we're going to have some amazing dishes. 586 00:24:19,400 --> 00:24:21,800 Fish wings still need to be battered and fried. 587 00:24:21,800 --> 00:24:23,400 We need to fry the chips 588 00:24:23,400 --> 00:24:25,920 and the quail still needs to be roasted for the main course. 589 00:24:25,920 --> 00:24:28,000 I'm going to get the quail in now. 590 00:24:28,000 --> 00:24:32,840 Samira told us to cook the quail for 30 or 40 minutes at 217 degrees. 591 00:24:32,840 --> 00:24:34,800 Done. We're in. 592 00:24:34,800 --> 00:24:36,000 You need to hustle, team. 593 00:24:36,000 --> 00:24:39,480 The starters need to be heading to tables in just 20 minutes. 594 00:24:42,520 --> 00:24:43,760 Better. 595 00:24:43,760 --> 00:24:44,960 LAURA: OK, cool. 596 00:24:44,960 --> 00:24:47,720 After the handover, I am actually a little bit worried. 597 00:24:47,720 --> 00:24:50,960 Both of our courses with the entree and the main 598 00:24:50,960 --> 00:24:54,960 have both got proteins that we need to cook a la minute 599 00:24:54,960 --> 00:24:56,400 so there's a lot to do last minute. 600 00:24:56,400 --> 00:24:58,320 Making sure the chicken is cooked through. 601 00:24:58,320 --> 00:25:00,600 Super crispy. The fish has got crispy skin. 602 00:25:00,600 --> 00:25:02,800 Also cooked perfectly. 603 00:25:02,800 --> 00:25:06,600 Having two dishes that rely on a lot of work 604 00:25:06,600 --> 00:25:09,400 at the end of service, that's hard. 605 00:25:09,400 --> 00:25:11,720 How are you, everyone? Chef, well. How are you? 606 00:25:11,720 --> 00:25:13,880 How are you? Yeah. Very well, thank you. 607 00:25:13,880 --> 00:25:16,560 Good, Chef. How are you? So... 608 00:25:16,560 --> 00:25:18,240 ..I understand, 609 00:25:18,240 --> 00:25:20,720 looking at your menu... Yes. 610 00:25:20,720 --> 00:25:22,920 ..or the previous theme menu, 611 00:25:22,920 --> 00:25:24,360 obviously. 612 00:25:24,360 --> 00:25:28,920 Guys, not trying to panic anyone, but it's a lot to do. 613 00:25:28,920 --> 00:25:31,000 Yes. There's so much to do. 614 00:25:31,000 --> 00:25:34,680 Cooking chicken to order, cooking the fish to order, 615 00:25:34,680 --> 00:25:37,120 this could be a train wreck. 616 00:25:54,160 --> 00:25:55,960 Heads up, crew. 617 00:25:55,960 --> 00:25:59,120 The diners, the lifesavers, are starting to arrive 618 00:25:59,120 --> 00:26:00,520 and they are hungry. 619 00:26:00,520 --> 00:26:02,200 15 minutes till service. 620 00:26:06,280 --> 00:26:09,720 Oh, my God. Both the fish and the spatchcock 621 00:26:09,720 --> 00:26:10,880 need to be cooked to order, 622 00:26:10,880 --> 00:26:12,840 which is such a big task. 623 00:26:14,120 --> 00:26:15,840 But we need to think methodically here. 624 00:26:15,840 --> 00:26:17,520 The starters are going out soon, 625 00:26:17,520 --> 00:26:19,240 so we need to crack on to that spatchcock 626 00:26:19,240 --> 00:26:21,080 and we can think about the fish later. 627 00:26:21,080 --> 00:26:23,120 We're good, guys. We're good. 628 00:26:23,120 --> 00:26:24,560 I feel like 629 00:26:24,560 --> 00:26:26,560 with any service challenge in MasterChef, 630 00:26:26,560 --> 00:26:28,800 it always comes down to the last few minutes. 631 00:26:30,480 --> 00:26:32,200 You're killing it, Theo. 632 00:26:32,200 --> 00:26:33,560 We're on a roll. 633 00:26:38,680 --> 00:26:40,320 BEN: OK. Fresh ones, guys. 634 00:26:40,320 --> 00:26:42,760 Behind you, behind you, behind you. Behind. 635 00:26:45,080 --> 00:26:46,320 I'm frying the fish wings. 636 00:26:46,320 --> 00:26:48,400 We've got to get that out for entrees. 637 00:26:48,400 --> 00:26:50,920 I've got first batch out. They're looking good. 638 00:26:50,920 --> 00:26:54,600 Really nice. The guys are prepping more for me. 639 00:26:54,600 --> 00:26:55,760 The adrenaline's pumping. 640 00:26:55,760 --> 00:26:57,680 We're definitely feeling the pressure. 641 00:26:57,680 --> 00:26:59,040 Lemons are almost done. 642 00:26:59,040 --> 00:27:02,680 We need to carry these dishes through and make them taste amazing, 643 00:27:02,680 --> 00:27:04,440 but also look great on the plate. 644 00:27:04,440 --> 00:27:06,440 The surf lifesavers are seated. They're hungry 645 00:27:06,440 --> 00:27:09,000 and you've only got three minutes till service. Let's go. 646 00:27:10,920 --> 00:27:13,280 Time in this challenge is evaporating. 647 00:27:13,280 --> 00:27:17,040 Ben, how long please? Benny, how long in the fryer? 648 00:27:17,040 --> 00:27:18,760 BEN: Two minutes. 649 00:27:18,760 --> 00:27:21,480 We need to set the pass for entrees. Yeah, yeah. OK. Yeah, yeah. 650 00:27:21,480 --> 00:27:23,920 You alright, Depinder? Yep. I'm just plating down. 651 00:27:23,920 --> 00:27:25,760 We're all good. Setting up for entrees. 652 00:27:25,760 --> 00:27:28,400 25 plates. Yeah, just doing it right now. 653 00:27:28,400 --> 00:27:31,440 Prep time is over, crew. Get your starters flying out. 654 00:27:31,440 --> 00:27:33,520 Service has started. Let's go. 655 00:27:33,520 --> 00:27:35,200 ANDRE: As service starts, 656 00:27:35,200 --> 00:27:38,080 I'm still cooking the kingfish wings for the main. 657 00:27:38,080 --> 00:27:41,120 And so Depinder has to take the lead on the pass this time. 658 00:27:41,120 --> 00:27:43,360 You can pretty much run this pass, right? 659 00:27:43,360 --> 00:27:45,600 Yeah, I can. OK, I'll be fine. Right. 660 00:27:45,600 --> 00:27:48,560 So that is our romesco squid. Yep, start on the side. 661 00:27:48,560 --> 00:27:50,320 This little bit... Four and four... Yeah. 662 00:27:50,320 --> 00:27:52,200 We're done. Yeah. 663 00:27:52,200 --> 00:27:53,760 The romesco hits nicely. 664 00:27:53,760 --> 00:27:57,000 A bit of yoghurt on there to elevate it. 665 00:27:57,000 --> 00:27:59,240 BEN: Coming past. Coming past. Tentacles coming past. 666 00:28:00,360 --> 00:28:03,080 The cook on the squid's perfect. 667 00:28:03,080 --> 00:28:05,640 Fennel certainly brings some brightness to it. 668 00:28:05,640 --> 00:28:09,600 I sit back and look at our starter and I'm quite proud of it. 669 00:28:09,600 --> 00:28:11,040 Service, please. 670 00:28:11,040 --> 00:28:13,320 I would order it. I would eat it. It is delicious. 671 00:28:13,320 --> 00:28:15,800 Beautiful dish. Beautiful dish. Come on. Get that out. 672 00:28:23,680 --> 00:28:25,440 Great. Oh, we're on. 673 00:28:25,440 --> 00:28:28,240 POH: OK. Thank you. WAITER: You're welcome. 674 00:28:28,240 --> 00:28:29,800 Very cute. Wow! 675 00:28:29,800 --> 00:28:31,600 OK. Yeah, now we're talking. 676 00:28:31,600 --> 00:28:32,920 That's pretty cool. Good. 677 00:28:32,920 --> 00:28:36,360 So we're on the orange team starter, za'atar squid with romesco sauce. 678 00:28:36,360 --> 00:28:38,960 So this is obviously their take on salt and pepper squid. 679 00:28:38,960 --> 00:28:40,000 OK. 680 00:28:42,080 --> 00:28:43,520 What do we think? 681 00:28:43,520 --> 00:28:45,320 I love the look of this. Same. 682 00:29:03,440 --> 00:29:04,520 I really like that. 683 00:29:04,520 --> 00:29:07,160 I think it had a great ode to the original. 684 00:29:07,160 --> 00:29:09,520 The work that Declan did on that squid is phenomenal. 685 00:29:09,520 --> 00:29:10,960 Yeah, it is. You know? 686 00:29:10,960 --> 00:29:12,200 Cleaned perfectly. 687 00:29:12,200 --> 00:29:14,720 I loved how we had the difference in textures 688 00:29:14,720 --> 00:29:18,360 from the tentacles to the tubes as well. 689 00:29:18,360 --> 00:29:20,760 That romesco sauce is so lovely 690 00:29:20,760 --> 00:29:23,320 and sweet and nutty 691 00:29:23,320 --> 00:29:26,320 and it's got that-that beautiful, coarse texture. 692 00:29:26,320 --> 00:29:28,080 It's exactly how it should be. 693 00:29:28,080 --> 00:29:32,520 The tenderness of the squid is absolutely spectacular, 694 00:29:32,520 --> 00:29:36,800 and I like so much the addition of the crunch 695 00:29:36,800 --> 00:29:39,160 of the fennel and the coriander and... 696 00:29:39,160 --> 00:29:41,200 It is magical. 697 00:29:41,200 --> 00:29:44,000 The perfect little starter. 698 00:29:44,000 --> 00:29:46,360 I need more squid, Benny. BEN: Yeah. 699 00:29:46,360 --> 00:29:47,760 More tentacles, babes. 700 00:29:49,600 --> 00:29:50,960 Here we go. 701 00:29:53,080 --> 00:29:56,840 SARAH: Theo has managed to get all the chicken done, 702 00:29:56,840 --> 00:29:58,760 so it's time to start plating. 703 00:29:58,760 --> 00:30:01,280 This capsicum sauce goes down first. 704 00:30:01,280 --> 00:30:04,160 The colour is absolutely popping on the plate 705 00:30:04,160 --> 00:30:05,560 and it's got this beautiful 706 00:30:05,560 --> 00:30:07,800 roasted Mediterranean flavour in there. 707 00:30:07,800 --> 00:30:10,000 That fried golden crispy chicken 708 00:30:10,000 --> 00:30:11,800 sits proud on top of that. 709 00:30:11,800 --> 00:30:13,400 Beautiful chicken, Theo. 710 00:30:13,400 --> 00:30:16,480 We've got that beautiful little honey zesty dressing. 711 00:30:16,480 --> 00:30:17,720 A little drizzle 712 00:30:17,720 --> 00:30:20,760 so you kind of get that salty, sweet, vinegary pop. 713 00:30:20,760 --> 00:30:22,520 The beautiful dried olives. 714 00:30:22,520 --> 00:30:24,960 And then some parsley. 715 00:30:26,760 --> 00:30:28,960 We have pushed ourselves to get this out. 716 00:30:28,960 --> 00:30:30,920 It is looking so good. 717 00:30:30,920 --> 00:30:33,080 Service, please. 718 00:30:33,080 --> 00:30:34,400 Thank you. 719 00:30:35,560 --> 00:30:37,120 Soon as these entrees are out, 720 00:30:37,120 --> 00:30:39,520 it's just crack onto that fish straightaway. 721 00:30:41,080 --> 00:30:43,280 There is no break. There's no reset time. 722 00:30:43,280 --> 00:30:45,040 It's just go, go, go. 723 00:30:47,160 --> 00:30:48,480 Hello. Whoa! 724 00:30:50,120 --> 00:30:52,000 This is a starter?! SOFIA: That is huge. 725 00:30:52,000 --> 00:30:53,160 Thank you. 726 00:30:55,840 --> 00:30:57,760 OK, so this is Blue's starter. 727 00:31:00,560 --> 00:31:03,200 Chicken wings. What do you think? 728 00:31:03,200 --> 00:31:06,080 Ah, it's a beast of a portion. Yeah. 729 00:31:06,080 --> 00:31:08,360 Pubs are known for their generosity. 730 00:31:08,360 --> 00:31:10,720 It's very appealing. Attractive, colourful. 731 00:31:10,720 --> 00:31:12,280 Yeah. Really bright. 732 00:31:30,240 --> 00:31:34,560 Well, well, well, well, well. 733 00:31:34,560 --> 00:31:40,080 So this is such a complete starter. 734 00:31:41,600 --> 00:31:45,000 The chicken is deep-fried superbly. 735 00:31:45,000 --> 00:31:48,400 It has that beautiful crunchiness of the crumb. 736 00:31:49,520 --> 00:31:52,960 This pepper sauce is a delice. 737 00:31:52,960 --> 00:31:54,720 It's rich, 738 00:31:54,720 --> 00:31:57,720 it's powerful, it's spicy 739 00:31:57,720 --> 00:32:04,360 and the roasted olives on the top of that - hallelujah. 740 00:32:04,360 --> 00:32:05,520 You love it. 741 00:32:05,520 --> 00:32:07,960 So if you don't like it, you've got a problem. 742 00:32:07,960 --> 00:32:10,080 (ALL LAUGH) 743 00:32:10,080 --> 00:32:12,560 For me, what was the surprise was that parsley salad. 744 00:32:12,560 --> 00:32:13,920 The sweetness in that... Yeah. 745 00:32:13,920 --> 00:32:17,760 ..to support that olive was such a genius move. 746 00:32:17,760 --> 00:32:18,920 I thought the brine was genius. 747 00:32:18,920 --> 00:32:21,280 When we had the fire alarm break, I reckon they were just, like, 748 00:32:21,280 --> 00:32:23,160 licking their lips 'cause they knew 749 00:32:23,160 --> 00:32:26,680 the longer that spatchcock could sit in that brine, 750 00:32:26,680 --> 00:32:28,480 the better it was going to be. 751 00:32:28,480 --> 00:32:29,760 And it turns out that way. 752 00:32:29,760 --> 00:32:32,040 This is 100% better than your average pub feed. 753 00:32:32,040 --> 00:32:33,880 It takes pub food to a whole new level. 754 00:32:33,880 --> 00:32:35,200 That was a challenge today, 755 00:32:35,200 --> 00:32:37,120 and I think the blue team have... 756 00:32:37,120 --> 00:32:40,720 ..have surprised me in the way that they've smashed out the park. 757 00:32:40,720 --> 00:32:42,400 Beautiful. 758 00:32:42,400 --> 00:32:44,440 Oh, hot chicken. Hot chicken. 759 00:32:44,440 --> 00:32:46,120 Hot chicken. 760 00:32:46,120 --> 00:32:48,600 Alright. Service, please. 761 00:32:48,600 --> 00:32:51,040 Service, please. 762 00:32:51,040 --> 00:32:53,360 I'm feeling really positive about our starters. 763 00:32:53,360 --> 00:32:55,760 We've got the spicy Middle Eastern harissa 764 00:32:55,760 --> 00:32:57,160 at the bottom. 765 00:32:57,160 --> 00:32:58,560 Looks beautiful. 766 00:32:58,560 --> 00:33:00,760 The fish looks fantastic. 767 00:33:00,760 --> 00:33:02,120 It's really nice and crispy. 768 00:33:02,120 --> 00:33:04,800 It still contains so much juice in there. 769 00:33:04,800 --> 00:33:08,040 That looks absolutely beautiful, Audra. 770 00:33:08,040 --> 00:33:10,920 We've got those little crispy potatoes 771 00:33:10,920 --> 00:33:12,200 and it sits right on top. 772 00:33:12,200 --> 00:33:13,240 Some lemons. 773 00:33:13,240 --> 00:33:15,880 I'm looking at the dish, it looks absolutely beautiful. 774 00:33:15,880 --> 00:33:17,480 I know it's going to be delicious. 775 00:33:17,480 --> 00:33:18,600 Alright, service. 776 00:33:20,960 --> 00:33:23,360 We're going to nail this. 777 00:33:23,360 --> 00:33:24,680 Wow. Hello. 778 00:33:24,680 --> 00:33:26,480 Oh, crispy. Wow. 779 00:33:26,480 --> 00:33:27,760 Thank you. 780 00:33:30,240 --> 00:33:31,560 So we've got green team's starter here. 781 00:33:31,560 --> 00:33:33,520 It's their take on wings. 782 00:33:33,520 --> 00:33:35,320 Fish wing, obviously. 783 00:33:38,240 --> 00:33:40,840 What do you think, guys? This is not your usual pub fare. 784 00:33:40,840 --> 00:33:43,040 It looks like the perfect kind of starter 785 00:33:43,040 --> 00:33:44,320 that you'd want at the pub. 786 00:33:44,320 --> 00:33:46,240 Like, a little bit fried, a little bit gnarly. 787 00:33:46,240 --> 00:33:48,520 Something possibly spicy and acidic underneath. 788 00:33:48,520 --> 00:33:49,560 Yeah, yeah, yeah. 789 00:33:49,560 --> 00:33:51,560 I reckon, let's dig in. Yeah, let's do it. 790 00:33:51,560 --> 00:33:53,480 Let's eat. 791 00:33:53,480 --> 00:33:56,880 Oh, they're cooked so well. Look at that. 792 00:33:56,880 --> 00:34:00,120 Oh, I reckon this is a slide-off-the-bone situation. 793 00:34:00,120 --> 00:34:03,080 Oh, wow. Yeah. Mine's just slid off. 794 00:34:05,480 --> 00:34:06,960 Mm. 795 00:34:16,720 --> 00:34:18,000 Mm-hm. 796 00:34:21,320 --> 00:34:23,320 Uh-oh. 797 00:34:25,560 --> 00:34:26,960 Who prepped the fish? 798 00:34:43,640 --> 00:34:47,400 So green team's starter, fish wings with spicy harissa sauce. 799 00:34:50,080 --> 00:34:52,560 Very, very tasty. 800 00:34:53,680 --> 00:34:55,200 That fish, the actual flesh, 801 00:34:55,200 --> 00:34:59,480 and the cook on that fish is incredibly succulent and moist. 802 00:34:59,480 --> 00:35:02,080 But I'm really frustrated 803 00:35:02,080 --> 00:35:03,880 because as much as I love the dish, 804 00:35:03,880 --> 00:35:06,760 it was just mouthful after mouthful of scale. 805 00:35:06,760 --> 00:35:10,120 So I was kind of picking all these bits out as I was going. 806 00:35:10,120 --> 00:35:12,360 I, too, got so many scales. 807 00:35:12,360 --> 00:35:14,560 Scales! Like, it was just like 808 00:35:14,560 --> 00:35:15,840 they didn't even look at the wings 809 00:35:15,840 --> 00:35:18,440 before they put them in that buttermilk marinade. 810 00:35:19,760 --> 00:35:23,800 The thing I love the most is the fish is deep-fried perfectly. 811 00:35:23,800 --> 00:35:24,840 Yeah, it is. 812 00:35:26,800 --> 00:35:28,920 But it's not clean enough, 813 00:35:28,920 --> 00:35:31,080 so I'm a little bit disappointed. 814 00:35:33,320 --> 00:35:34,760 AUDRA: Service, please. 815 00:35:34,760 --> 00:35:38,000 Our starters are down and now we need to nail the mains. 816 00:35:38,000 --> 00:35:40,840 So I go and check on the quail. Roast of the day. 817 00:35:42,960 --> 00:35:44,320 That's over already. 818 00:35:45,800 --> 00:35:47,560 That's way over. Way. 819 00:35:47,560 --> 00:35:48,960 That's way over. 820 00:35:50,200 --> 00:35:53,320 So they're all over. Why would they say 30 minutes? 821 00:35:57,640 --> 00:35:59,360 The legs are perfectly cooked. 822 00:35:59,360 --> 00:36:01,600 They're still really nice and pink on the inside, 823 00:36:01,600 --> 00:36:03,600 but the breasts are overcooked. 824 00:36:03,600 --> 00:36:05,440 That's way over. 825 00:36:06,520 --> 00:36:07,560 Way over. 826 00:36:08,720 --> 00:36:11,680 TIM: OK, get them all out right now. 827 00:36:11,680 --> 00:36:13,400 Yeah, I'm totally gutted. 828 00:36:13,400 --> 00:36:16,320 I mean, but you can't turn back time, 829 00:36:16,320 --> 00:36:18,200 and we've just got to keep going. 830 00:36:21,000 --> 00:36:22,440 It's OK. It is what it is. 831 00:36:22,440 --> 00:36:24,320 Let's just do the best we can. 832 00:36:24,320 --> 00:36:25,560 So I'm at the pass, 833 00:36:25,560 --> 00:36:27,120 and the first thing I put down 834 00:36:27,120 --> 00:36:29,920 is a little quenelle of the eggplant. 835 00:36:29,920 --> 00:36:33,840 And then two of the half quails go on. 836 00:36:33,840 --> 00:36:35,760 I've got the jus over. 837 00:36:37,080 --> 00:36:39,760 And then a little dusting of the dukkah. 838 00:36:41,160 --> 00:36:44,200 I mean, the dish actually looks really beautiful, 839 00:36:44,200 --> 00:36:47,080 but I am still worried about the cook of the quail. 840 00:36:47,080 --> 00:36:51,280 I think there's a high possibility we may be in trouble today. 841 00:36:51,280 --> 00:36:52,760 Service, please. 842 00:36:57,600 --> 00:36:58,880 I see dishes. 843 00:37:03,680 --> 00:37:05,840 Oh, thank you. 844 00:37:05,840 --> 00:37:10,120 Alright, so this is the main course from green team - 845 00:37:10,120 --> 00:37:12,320 roast quail with eggplant, 846 00:37:12,320 --> 00:37:14,920 which is their take on a roast of the day. 847 00:37:37,280 --> 00:37:38,440 Um, OK. 848 00:37:38,440 --> 00:37:39,760 This is delicious. 849 00:37:40,840 --> 00:37:43,760 However, it's overcooked. Mm. 850 00:37:43,760 --> 00:37:48,360 It's pretty and it's superbly flavourful. 851 00:37:51,120 --> 00:37:54,120 It's just... I've obviously got superbly disappointed 852 00:37:54,120 --> 00:37:56,200 about the toughness of the breast, 853 00:37:56,200 --> 00:37:59,080 which is far overcooked. 854 00:38:00,320 --> 00:38:02,720 I really enjoyed the French meets Middle Eastern thing 855 00:38:02,720 --> 00:38:04,280 that this dish had going on for it. 856 00:38:06,920 --> 00:38:10,160 That said, when I close my eyes and think roast of the day, 857 00:38:10,160 --> 00:38:13,680 it's, you know, it's hearty, it's generous, 858 00:38:13,680 --> 00:38:15,200 there's maybe something starchy in there, 859 00:38:15,200 --> 00:38:18,640 there's absolutely some kind of thick sauce or gravy. 860 00:38:18,640 --> 00:38:21,480 And this dish doesn't have that. 861 00:38:22,920 --> 00:38:25,480 They've confused roasting a protein 862 00:38:25,480 --> 00:38:26,680 with roast of the day. 863 00:38:26,680 --> 00:38:28,720 That's right. 864 00:38:30,400 --> 00:38:31,680 BEN: OK, fresh ones, guys. 865 00:38:31,680 --> 00:38:34,600 So we've done eight so far. We'll just keep going. 866 00:38:34,600 --> 00:38:35,840 Right. Yep. 867 00:38:35,840 --> 00:38:37,000 There's a lot going on our plate. 868 00:38:37,000 --> 00:38:40,560 The zucchini, zucc, hanging out with a little dob over there. 869 00:38:40,560 --> 00:38:42,800 The wings are sitting proud, like this. 870 00:38:42,800 --> 00:38:44,120 Little kingfish wings. 871 00:38:44,120 --> 00:38:46,840 Beautiful. That looks legit! 872 00:38:48,000 --> 00:38:49,760 Salsa verde. 873 00:38:49,760 --> 00:38:52,360 The zucchini chips in some beautiful beer batter. 874 00:38:52,360 --> 00:38:53,960 Can you please put the salad on these, too? 875 00:38:53,960 --> 00:38:55,800 Zucchini salad over there. 876 00:38:56,800 --> 00:38:59,120 Everything's massive. It's a heavy plate. 877 00:38:59,120 --> 00:39:00,360 It's full of food. 878 00:39:00,360 --> 00:39:02,640 It looks really, really good. 879 00:39:02,640 --> 00:39:06,880 It has to be generous. We can't be tight on portion sizes. 880 00:39:06,880 --> 00:39:08,240 Load the plate, 881 00:39:08,240 --> 00:39:11,120 pack it full of flavour and create some wow factor. 882 00:39:11,120 --> 00:39:12,920 Service, please. Mains away, please. 883 00:39:12,920 --> 00:39:15,400 Service, please. Company, company. 884 00:39:15,400 --> 00:39:16,760 Thank you so much. 885 00:39:21,600 --> 00:39:24,640 Whoa! ANDY: Ho-ho-ho! 886 00:39:24,640 --> 00:39:26,280 OK. 887 00:39:26,280 --> 00:39:28,680 Thank you. That is amazing! 888 00:39:28,680 --> 00:39:30,600 It looks like a pub dish, though. 889 00:39:30,600 --> 00:39:32,200 Two wings. Wow, wow, wow. 890 00:39:32,200 --> 00:39:36,360 So the orange team main course. 891 00:39:36,360 --> 00:39:41,480 We have grilled kingfish and zucchini fries. 892 00:39:44,320 --> 00:39:48,080 Plus some... I'm, like, dying to get into this. 893 00:39:49,080 --> 00:39:50,280 Don't burn the roof of your mouth. 894 00:40:10,360 --> 00:40:12,720 Scheisse Minnelli, that is a good plate of food. 895 00:40:12,720 --> 00:40:15,440 Was that a Scheisse Minnelli? Yeah, man. 896 00:40:16,520 --> 00:40:18,040 There's your promo line. 897 00:40:19,640 --> 00:40:25,560 This is the most original fish and chip that I ever had. 898 00:40:27,320 --> 00:40:31,200 Every single thing on the plate is faultless. 899 00:40:33,560 --> 00:40:36,160 I think this is a miracle. 900 00:40:37,440 --> 00:40:38,440 You know what? 901 00:40:38,440 --> 00:40:41,840 I will go to a pub every night for a dish like this one. 902 00:40:41,840 --> 00:40:43,000 Yeah, yeah, yeah. 903 00:40:43,000 --> 00:40:47,520 Fish wings are grilled. so perfectly, seasoned perfectly. 904 00:40:47,520 --> 00:40:51,560 And then these, that batter on that is perfection. 905 00:40:51,560 --> 00:40:52,560 Yep. 906 00:40:52,560 --> 00:40:54,240 And that zucchini mash on the bottom 907 00:40:54,240 --> 00:40:57,120 is just so lovely. 908 00:40:57,120 --> 00:40:58,560 It's slippery, 909 00:40:58,560 --> 00:41:02,360 and texturally it kind of matches with the flesh on the wings. 910 00:41:03,960 --> 00:41:07,200 I have had my fair share of pub meals in my time, 911 00:41:07,200 --> 00:41:08,440 and I've got to say, 912 00:41:08,440 --> 00:41:14,000 this is probably the best pub meal I've ever had. 913 00:41:14,000 --> 00:41:15,000 Beautiful. 914 00:41:17,480 --> 00:41:19,240 Service, please. 915 00:41:19,240 --> 00:41:21,520 I'm really happy with how our starters went out, 916 00:41:21,520 --> 00:41:23,320 but I'm looking over at the orange team, 917 00:41:23,320 --> 00:41:27,000 and their mains are looking incredible. 918 00:41:27,000 --> 00:41:28,440 There's so much at stake today. 919 00:41:28,440 --> 00:41:29,600 Immunity is on the line, 920 00:41:29,600 --> 00:41:31,400 and it's going to come down to the mains 921 00:41:31,400 --> 00:41:32,840 and how our fish is cooked. 922 00:41:34,480 --> 00:41:39,520 That barramundi needs to be juicy and needs to be crispy on the top, 923 00:41:39,520 --> 00:41:40,800 seasoned perfectly. 924 00:41:40,800 --> 00:41:43,800 And that many portions cooked perfectly 925 00:41:43,800 --> 00:41:44,960 is so hard to achieve. 926 00:41:44,960 --> 00:41:46,360 Argh! 927 00:41:46,360 --> 00:41:48,320 That's asking for trouble. 928 00:42:03,000 --> 00:42:04,440 Fish up. 929 00:42:06,520 --> 00:42:09,720 We're in full swing of service for mains course. 930 00:42:09,720 --> 00:42:11,720 Everything is riding on Theo. 931 00:42:11,720 --> 00:42:16,160 He's got 50 pieces of barramundi to pan-fry perfectly. 932 00:42:17,640 --> 00:42:19,200 I have so much faith in Theo. 933 00:42:19,200 --> 00:42:21,960 I mean, honestly, I have to have faith in Theo - 934 00:42:21,960 --> 00:42:23,360 he's the person that's cooking the fish. 935 00:42:24,560 --> 00:42:26,160 So to plate up our fish and chips, 936 00:42:26,160 --> 00:42:28,840 we've got our James Squire tartare beurre blanc 937 00:42:28,840 --> 00:42:31,520 on the bottom, crispy barramundi. 938 00:42:31,520 --> 00:42:34,240 Theo, that fish is flaking in my hands. 939 00:42:34,240 --> 00:42:35,600 Beautiful. 940 00:42:36,560 --> 00:42:39,440 That beautiful fennel salad on the side 941 00:42:39,440 --> 00:42:42,240 and then our side of potatoes. 942 00:42:42,240 --> 00:42:45,800 So, Alana had the idea to bouge up those roast potatoes 943 00:42:45,800 --> 00:42:48,480 with a creme fraiche, herby, zesty dressing 944 00:42:48,480 --> 00:42:49,960 on the bottom of those potatoes 945 00:42:49,960 --> 00:42:52,680 and then some gorgeous salmon roe on top. 946 00:42:52,680 --> 00:42:54,600 That's a bougie potato. 947 00:42:55,880 --> 00:42:58,560 Jamie and the guys left us with a lot of work, 948 00:42:58,560 --> 00:43:00,000 but it's all come together. 949 00:43:00,000 --> 00:43:01,400 All their hard work 950 00:43:01,400 --> 00:43:04,120 is now just absolutely shining on the plate. 951 00:43:04,120 --> 00:43:05,840 Service. 952 00:43:05,840 --> 00:43:07,600 Four and one, please. 953 00:43:07,600 --> 00:43:09,400 Oh, I see plates. 954 00:43:09,400 --> 00:43:12,960 That's the last main course, yeah? OK! Thank you. 955 00:43:12,960 --> 00:43:14,840 So let's have a look. Ooh! 956 00:43:14,840 --> 00:43:16,960 Pretty. Thank you. 957 00:43:16,960 --> 00:43:18,600 Oh, it smells lovely. It does. 958 00:43:18,600 --> 00:43:20,960 The fish looks good. Oh, wow, look at that. 959 00:43:20,960 --> 00:43:22,280 ALL: Oh! Yes! 960 00:43:22,280 --> 00:43:23,480 That's it. 961 00:43:23,480 --> 00:43:25,840 I was just about to say 962 00:43:25,840 --> 00:43:27,920 I could do with some potatoes, with fish and chips. 963 00:43:27,920 --> 00:43:30,520 That is a little bit of a boss move. 964 00:43:30,520 --> 00:43:32,040 That... That's a flex. 965 00:43:32,040 --> 00:43:35,200 So here we are. This is the last main course. 966 00:43:35,200 --> 00:43:37,400 This is the blue team. 967 00:43:37,400 --> 00:43:42,120 So we have barramundi and cider sauce, 968 00:43:42,120 --> 00:43:45,400 and you look like crispy roasted potatoes 969 00:43:45,400 --> 00:43:48,000 and keta salmon eggs. 970 00:43:49,840 --> 00:43:52,480 If this taste the way it look, 971 00:43:52,480 --> 00:43:54,520 I'm going to be jumping in that water. 972 00:43:54,520 --> 00:43:55,840 Ha-ha! 973 00:44:17,760 --> 00:44:20,520 This is elevated pub food at its finest. 974 00:44:20,520 --> 00:44:26,240 The fish is cooked so well. There's so much flavour in there. 975 00:44:26,240 --> 00:44:28,920 That sauce is so luscious, 976 00:44:28,920 --> 00:44:32,000 full of herbs and just had that little touch of sweetness, 977 00:44:32,000 --> 00:44:35,120 which was really lovely with the fennel. 978 00:44:35,120 --> 00:44:39,160 The potatoes, like so, um, so luxurious, 979 00:44:39,160 --> 00:44:41,640 so decadent with the caviar on top. 980 00:44:41,640 --> 00:44:43,840 Amazing. Loved it. 981 00:44:43,840 --> 00:44:44,880 Look at this. 982 00:44:44,880 --> 00:44:48,200 So we got the crispiness on the fish, 983 00:44:48,200 --> 00:44:50,640 and then this translucent layer, 984 00:44:50,640 --> 00:44:52,880 and then it's completely flaking. 985 00:44:52,880 --> 00:44:54,640 So delicious and juicy and white. look at that. 986 00:44:54,640 --> 00:44:57,160 I can't believe how soft it is. 987 00:44:57,160 --> 00:45:00,240 I just realised, my time in Australia... 988 00:45:01,560 --> 00:45:03,880 ..eating barramundi fish, 989 00:45:03,880 --> 00:45:06,760 that was the most... 990 00:45:06,760 --> 00:45:12,800 ..best cooked, tasty piece of fish of barramundi ever in my life. 991 00:45:14,240 --> 00:45:17,040 I thought orange team's was the best pub meal I've ever had. 992 00:45:17,040 --> 00:45:20,480 Do you think this one is better? Or where we sitting on this? 993 00:45:30,600 --> 00:45:33,480 That cook was total, utter madness. 994 00:45:33,480 --> 00:45:35,280 (LAUGHTER) Yes! 995 00:45:35,280 --> 00:45:36,680 You're telling us! 996 00:45:36,680 --> 00:45:39,000 There was an 'alarming' amount of chaos. 997 00:45:39,000 --> 00:45:42,240 Like, literally. (LAUGHTER) 998 00:45:42,240 --> 00:45:44,600 But you all managed to keep your heads above water... 999 00:45:46,720 --> 00:45:48,800 ..and pull out an elevated pub feast 1000 00:45:48,800 --> 00:45:51,000 as incredible as this view. 1001 00:45:52,880 --> 00:45:54,120 Well done! 1002 00:45:54,120 --> 00:45:56,080 (CONTESTANTS WHOOP) Give yourselves a clap. 1003 00:46:02,120 --> 00:46:06,400 That said, only one team can win immunity, right? 1004 00:46:06,400 --> 00:46:08,040 Yep. So, sadly, 1005 00:46:08,040 --> 00:46:09,840 we're taking one of you out of the running. 1006 00:46:14,040 --> 00:46:15,120 Green team. 1007 00:46:16,960 --> 00:46:20,360 Both your courses, flavour-wise, they were sound, 1008 00:46:20,360 --> 00:46:22,840 but your starter, it had scales, 1009 00:46:22,840 --> 00:46:27,440 and your main, it just didn't scream roast of the day. 1010 00:46:29,520 --> 00:46:31,480 So that leaves blue team and orange team. 1011 00:46:33,000 --> 00:46:34,000 Your starters... 1012 00:46:35,000 --> 00:46:37,160 ..they were on par. Really? 1013 00:46:37,160 --> 00:46:42,800 Blue Team, that chook, it was crispy, juicy and generous. 1014 00:46:42,800 --> 00:46:46,840 Orange Team, that was a great ode to the OG squid. 1015 00:46:46,840 --> 00:46:48,760 The romesco sauce - that was on the money. 1016 00:46:50,640 --> 00:46:53,880 So it came down to the mains. 1017 00:46:53,880 --> 00:46:57,680 (NERVOUS LAUGHTER) Boy, did you make our job hard! 1018 00:46:57,680 --> 00:47:00,720 Because, well, guys, like, 1019 00:47:00,720 --> 00:47:05,400 both teams gave us elevated pub perfection. 1020 00:47:06,760 --> 00:47:09,240 The proteins, they were beautifully cooked. 1021 00:47:09,240 --> 00:47:12,160 Flavours are singing, textures humming. 1022 00:47:12,160 --> 00:47:13,320 They had it all. 1023 00:47:15,360 --> 00:47:16,600 There was one dish... 1024 00:47:18,360 --> 00:47:23,560 ..that is the best pub meal that I've ever had. 1025 00:47:23,560 --> 00:47:25,680 Whoa! Wow! 1026 00:47:25,680 --> 00:47:26,960 Whoa! Wow. 1027 00:47:26,960 --> 00:47:28,160 And it was cooked by... 1028 00:47:31,200 --> 00:47:33,160 ..Orange team! 1029 00:47:33,160 --> 00:47:36,440 (CHEERING) 1030 00:47:41,120 --> 00:47:45,680 Hey, Blue Team, I said it was a tough decision, and I meant that. 1031 00:47:45,680 --> 00:47:47,600 Yeah, it was. We were splitting hairs. 1032 00:47:47,600 --> 00:47:49,320 You came THAT close. 1033 00:47:49,320 --> 00:47:51,200 You should be so proud of what you put up today. 1034 00:47:51,200 --> 00:47:52,400 Thank you. Well done, guys. 1035 00:47:52,400 --> 00:47:55,440 Congratulations, Orange Team. 1036 00:47:55,440 --> 00:47:57,720 You just won immunity. 1037 00:47:57,720 --> 00:47:59,880 Yes! So good. 1038 00:47:59,880 --> 00:48:04,640 Everyone else, buckle up for a tough elimination challenge. 1039 00:48:07,200 --> 00:48:10,080 ANNOUNCER: Sunday night on MasterChef Australia... 1040 00:48:10,080 --> 00:48:12,040 I've got two words for you - 1041 00:48:12,040 --> 00:48:13,040 Fish King. 1042 00:48:13,040 --> 00:48:16,120 Josh Niland! (CHEERING AND APPLAUSE) 1043 00:48:16,120 --> 00:48:19,400 ..he's a true trailblazer. 1044 00:48:19,400 --> 00:48:21,360 (ALL GASP) 1045 00:48:21,360 --> 00:48:23,360 It's not what I expect at all. 1046 00:48:23,360 --> 00:48:28,120 And this elimination is one cracker of a challenge. 1047 00:48:28,120 --> 00:48:30,520 Whoo! LAURA: This dish could send me home. 1048 00:48:30,520 --> 00:48:31,760 (EXHALES) 1049 00:48:31,760 --> 00:48:34,360 I think having a baby is easier than this. 1050 00:48:34,360 --> 00:48:35,840 And next week... 1051 00:48:35,840 --> 00:48:38,880 Ixta Belfrage! 1052 00:48:38,880 --> 00:48:41,240 Blayne Bertoncello! 1053 00:48:41,240 --> 00:48:43,560 ..two more trailblazers 1054 00:48:43,560 --> 00:48:45,360 make their debut 1055 00:48:45,360 --> 00:48:46,880 in the MasterChef kitchen. 1056 00:48:46,880 --> 00:48:49,840 (ALL EXCLAIM) 1057 00:48:49,840 --> 00:48:51,000 Wow. 1058 00:48:55,880 --> 00:48:57,880 Captions by Red Bee Media