1
00:00:13,680 --> 00:00:15,080
CONTESTANT: Oh, my God!

2
00:00:15,080 --> 00:00:17,440
(CONTESTANTS EXCLAIM)

3
00:00:19,200 --> 00:00:21,520
This is so cool! Look at this!

4
00:00:23,400 --> 00:00:25,920
Oh, wow!
(CHEERING)

5
00:00:25,920 --> 00:00:27,600
Four teams.

6
00:00:27,600 --> 00:00:30,320
We walk into the garden
and it looks fantastic.

7
00:00:30,320 --> 00:00:32,160
It's clearly set up
for a market challenge.

8
00:00:32,160 --> 00:00:35,000
Beautiful.
I see four colours, four teams.

9
00:00:35,000 --> 00:00:37,480
Come on, everybody, let's do this.

10
00:00:37,480 --> 00:00:39,440
The last time I did
a market challenge in this garden

11
00:00:39,440 --> 00:00:42,480
was in season six with Laura,
and we smashed it.

12
00:00:42,480 --> 00:00:43,760
POH: Party time!

13
00:00:43,760 --> 00:00:45,560
So let's hope we can do that again.

14
00:00:45,560 --> 00:00:47,480
What do you reckon, guys?

15
00:00:47,480 --> 00:00:50,920
(CONTESTANTS EXCLAIM)

16
00:00:50,920 --> 00:00:53,640
The MasterChef garden
is set to the nines.

17
00:00:53,640 --> 00:00:55,760
It looks absolutely spectacular.

18
00:00:55,760 --> 00:00:58,120
(CONTESTANTS EXCLAIM)

19
00:00:58,120 --> 00:01:00,000
Callum and Depinder
aren't cooking today.

20
00:01:00,000 --> 00:01:01,320
They scored immunity.

21
00:01:01,320 --> 00:01:05,200
They're sitting pretty,
but all of us remaining 12

22
00:01:05,200 --> 00:01:07,240
are fighting for a spot
on the gantry

23
00:01:07,240 --> 00:01:09,480
so we can avoid
Sunday's elimination.

24
00:01:11,320 --> 00:01:12,880
How good does this look?

25
00:01:12,880 --> 00:01:14,040
It's amazing.

26
00:01:14,040 --> 00:01:15,560
Yeah, it's great.
Fun.

27
00:01:15,560 --> 00:01:17,760
I stayed up all night
to pull this together for you.

28
00:01:17,760 --> 00:01:20,480
(LAUGHTER)
Hope you like it.

29
00:01:20,480 --> 00:01:22,240
ANDY: Nothing works.

30
00:01:25,680 --> 00:01:27,800
But it looks great.

31
00:01:27,800 --> 00:01:31,440
We have gone all out
for this service challenge,

32
00:01:31,440 --> 00:01:34,160
because right here
in the MasterChef garden

33
00:01:34,160 --> 00:01:36,240
is our very first

34
00:01:36,240 --> 00:01:38,560
Dough Fest!

35
00:01:38,560 --> 00:01:41,200
Dough Fest!

36
00:01:44,000 --> 00:01:47,280
Theo, mate, we know
your dough game is strong.

37
00:01:47,280 --> 00:01:49,600
I reckon everyone's wanting
to be on your team, for sure.

38
00:01:49,600 --> 00:01:52,160
I'm pretty bloody excited
by looking at all of these things.

39
00:01:52,160 --> 00:01:56,000
There's dough provers over there,
there's a pizza oven going on.

40
00:01:56,000 --> 00:01:58,520
Oh, my God, Dough Fest. How good!

41
00:01:58,520 --> 00:01:59,920
I'm pretty bloody excited.

42
00:01:59,920 --> 00:02:02,640
I love dough,
I love everything about it.

43
00:02:02,640 --> 00:02:05,000
Bread has been
from the start of time,

44
00:02:05,000 --> 00:02:08,000
and it's what's sustained everyone
for so many years,

45
00:02:08,000 --> 00:02:09,040
and I just love it.

46
00:02:09,040 --> 00:02:12,400
Snez, you must be stoked.
You love a good bread.

47
00:02:12,400 --> 00:02:15,640
Oh, I KNEADED this challenge.

48
00:02:21,480 --> 00:02:23,560
Unreal.
I'm so excited.

49
00:02:25,000 --> 00:02:28,920
In a matter of hours,
this place is going to be flooded

50
00:02:28,920 --> 00:02:31,920
with hundreds
of carb-craving punters.

51
00:02:31,920 --> 00:02:33,200
Oh!

52
00:02:33,200 --> 00:02:36,640
And it's up to you to serve them
delicious, doughy delights.

53
00:02:36,640 --> 00:02:40,360
Not only will you be
making the dough tonight,

54
00:02:40,360 --> 00:02:42,200
you'll be raising it.

55
00:02:43,200 --> 00:02:45,800
Every dish you sell
is money raised for charity.

56
00:02:45,800 --> 00:02:47,720
Yay! Nice.

57
00:02:47,720 --> 00:02:49,000
Good.

58
00:02:50,200 --> 00:02:52,000
Here's how it's going to work.

59
00:02:52,000 --> 00:02:56,000
We want not one
but two doughy creations.

60
00:02:58,600 --> 00:03:01,520
One savoury number and one sweetie.

61
00:03:01,520 --> 00:03:05,560
The team that serves
the best dishes overall

62
00:03:05,560 --> 00:03:08,000
will, of course, win immunity
from Sunday's elimination.

63
00:03:09,280 --> 00:03:10,920
Ooh, one team.

64
00:03:10,920 --> 00:03:12,560
One team.
Ooh!

65
00:03:12,560 --> 00:03:15,000
This is
such a great service challenge

66
00:03:15,000 --> 00:03:17,600
because there is
so much you can do with dough.

67
00:03:17,600 --> 00:03:19,840
Just about every country
in the world

68
00:03:19,840 --> 00:03:21,280
that has a night market,

69
00:03:21,280 --> 00:03:23,080
you'll find some delicious,
doughy creation there.

70
00:03:23,080 --> 00:03:25,280
I think it's always
the bready options,

71
00:03:25,280 --> 00:03:28,000
whether it's, like,
a beautiful dumpling

72
00:03:28,000 --> 00:03:30,240
or something that's
been folded together or something

73
00:03:30,240 --> 00:03:33,000
that you slurp at a night market,
which is what pulls you in.

74
00:03:33,000 --> 00:03:35,800
So I'm excited for you guys
to take us around the world.

75
00:03:35,800 --> 00:03:37,080
Yeah.

76
00:03:38,440 --> 00:03:39,760
Righto, gang,

77
00:03:39,760 --> 00:03:44,440
punters are going to be swarming
this garden in just four hours.

78
00:03:44,440 --> 00:03:46,360
Whoa.
OK.

79
00:03:46,360 --> 00:03:50,320
Each team, you need to be prepared
to feed hundreds of people.

80
00:03:50,320 --> 00:03:51,320
Hundreds?

81
00:03:51,320 --> 00:03:53,840
Wow.
Let that sink in.

82
00:03:53,840 --> 00:03:55,000
Yep.

83
00:03:55,000 --> 00:03:56,600
It is a lot of food,

84
00:03:56,600 --> 00:04:01,000
and you're going to need
a lot of ingredients en masse.

85
00:04:01,000 --> 00:04:04,240
So your team captains will need
to run to Coles

86
00:04:04,240 --> 00:04:05,800
and do some shopping.

87
00:04:05,800 --> 00:04:08,240
(CONTESTANTS GROAN)
And do not faff about

88
00:04:08,240 --> 00:04:10,440
because you need to make
every minute count.

89
00:04:10,440 --> 00:04:12,200
Are we clear?
Yeah.

90
00:04:12,200 --> 00:04:13,400
Right, let's do it.

91
00:04:13,400 --> 00:04:16,200
Grab an apron from this bag
and get in your teams.

92
00:04:16,200 --> 00:04:17,640
SOFIA: Alright, no peeking.

93
00:04:18,720 --> 00:04:20,720
Whoo!
I'm pink!

94
00:04:20,720 --> 00:04:22,520
And once you've got them, guys,
gather together.

95
00:04:22,520 --> 00:04:23,640
Nice work.

96
00:04:23,640 --> 00:04:26,840
(WHOOPING)
BEN: Hey! Thank you.

97
00:04:29,160 --> 00:04:36,480
OK, so our four teams are pink,
yellow, orange and turquoise.

98
00:04:36,480 --> 00:04:40,000
Remember, the more plates you sell,
the more money you raise.

99
00:04:40,000 --> 00:04:42,040
Mm-hm. Love.

100
00:04:42,040 --> 00:04:45,280
Are you ready to DOUGH?
CONTESTANTS: Yes!

101
00:04:45,280 --> 00:04:46,920
Your time starts now!

102
00:04:46,920 --> 00:04:49,280
(CHEERING AND APPLAUSE)

103
00:04:50,640 --> 00:04:53,000
Are we in agreeance
that I'm team captain?

104
00:04:53,000 --> 00:04:54,640
We are.
Yes.
Alright.

105
00:04:54,640 --> 00:04:56,240
Decker's Angels.
Decker's Angels.

106
00:04:56,240 --> 00:04:57,960
Yeah. This is
your challenge to shine.

107
00:04:57,960 --> 00:05:00,720
Alright, let's get sorted.
Better work out a team captain.

108
00:05:00,720 --> 00:05:02,080
Captain first, yeah.

109
00:05:02,080 --> 00:05:04,120
Ben, you want to be
the one between us two ladies?

110
00:05:04,120 --> 00:05:06,840
Sure. If you want me
to boss you around, I can do that.

111
00:05:06,840 --> 00:05:09,000
Good luck with that, but, yeah!

112
00:05:10,000 --> 00:05:11,600
Alright.
THEO: Go, Team Theo.

113
00:05:11,600 --> 00:05:14,600
Theo, you're the boss, mate, today.
I guess I'm the dough boy,

114
00:05:14,600 --> 00:05:16,640
so I think I'm gonna put my hand up.
Yeah, you're the dough boy.

115
00:05:16,640 --> 00:05:19,560
Dough boy.
Dough boy captain.
I am the bread boy.

116
00:05:19,560 --> 00:05:22,280
I'm actually working on
opening a bakery,

117
00:05:22,280 --> 00:05:23,760
and this is what I want to do.

118
00:05:23,760 --> 00:05:25,040
Where would your head go?

119
00:05:25,040 --> 00:05:26,040
So this is a big test

120
00:05:26,040 --> 00:05:28,040
because we've got hundreds
of people to feed.

121
00:05:28,040 --> 00:05:31,000
I'm feeling a lot of pressure.
I want to stand out today.

122
00:05:31,000 --> 00:05:32,760
I want to do something incredible.

123
00:05:32,760 --> 00:05:34,800
What are we thinking, guys?
I love a bit of Italian.

124
00:05:34,800 --> 00:05:36,760
I'm comfortable with Italian vibes.

125
00:05:36,760 --> 00:05:38,480
Because we've got
an Italian chef here.

126
00:05:38,480 --> 00:05:40,080
Yeah.
Um, what do you think, mate?

127
00:05:40,080 --> 00:05:42,200
I would love
to pump out gnocchi today.

128
00:05:42,200 --> 00:05:43,600
Gnocchi?
Yeah.

129
00:05:43,600 --> 00:05:46,600
That sounds good.
It's great market-stall food.

130
00:05:46,600 --> 00:05:48,480
Veal and pork, porcini.
Pork.

131
00:05:48,480 --> 00:05:50,680
White wine, tomato paste.

132
00:05:50,680 --> 00:05:54,200
We've got time to actually
cook something out really well here.

133
00:05:54,200 --> 00:05:55,600
Create flavours, let it sing.

134
00:05:55,600 --> 00:05:56,720
Let it bubble away.
Yeah, yeah.

135
00:05:56,720 --> 00:05:59,680
We're going with
gnocchi porcini bolognese.

136
00:05:59,680 --> 00:06:01,720
Yum.
It's going to be pretty hard

137
00:06:01,720 --> 00:06:04,200
churning out gnocchi
to hundreds of people,

138
00:06:04,200 --> 00:06:06,000
but we have four hours.

139
00:06:06,000 --> 00:06:08,440
And you know what?

140
00:06:08,440 --> 00:06:09,680
I've got Andre.

141
00:06:09,680 --> 00:06:10,880
Yeah, cool.

142
00:06:10,880 --> 00:06:13,120
I want to do sourdough doughnuts...

143
00:06:13,120 --> 00:06:14,760
Alright, cool.
OK.

144
00:06:14,760 --> 00:06:16,400
..for dessert.
This is a cool menu.

145
00:06:16,400 --> 00:06:17,440
I like that.

146
00:06:17,440 --> 00:06:19,600
The boys are going to get started
on that bolognese.

147
00:06:19,600 --> 00:06:21,600
I can then work on
the sourdough doughnuts.

148
00:06:21,600 --> 00:06:23,200
It's perfect.

149
00:06:23,200 --> 00:06:25,000
So you guys are good
to go and start...
Let's go.

150
00:06:25,000 --> 00:06:27,120
..for the main?
Yeah, man.
Yeah.

151
00:06:27,120 --> 00:06:28,360
I've got to get
some key ingredients.

152
00:06:28,360 --> 00:06:29,680
Yep, good luck. Good luck, mate.
Cool.

153
00:06:29,680 --> 00:06:30,800
Awesome. Thanks.
Enjoy.

154
00:06:32,000 --> 00:06:34,600
Alright, I see pizza ovens.
What do you think?

155
00:06:34,600 --> 00:06:35,600
We do this like, um...

156
00:06:35,600 --> 00:06:36,760
Too many people.

157
00:06:36,760 --> 00:06:38,440
Are you gonna cook pizza
on pizza on pizza?

158
00:06:38,440 --> 00:06:40,280
Pizza, but it's like this bread
that's folded

159
00:06:40,280 --> 00:06:42,240
and we stuff it
with all these random things.

160
00:06:42,240 --> 00:06:43,240
It's so good.

161
00:06:43,240 --> 00:06:45,640
It's like a pizza bread
that you fold...

162
00:06:45,640 --> 00:06:47,800
I think if we had a bigger
pizza oven, than we could do it.

163
00:06:47,800 --> 00:06:49,000
Argh!

164
00:06:49,000 --> 00:06:50,600
What about...?
You've got to...

165
00:06:50,600 --> 00:06:53,040
What about little burger buns?
Little burger buns.

166
00:06:53,040 --> 00:06:55,000
With all my experience
within kitchens,

167
00:06:55,000 --> 00:06:57,080
we've decided
that I'm going to be the captain.

168
00:06:57,080 --> 00:06:59,360
I can run the service
and make sure we're on track.

169
00:06:59,360 --> 00:07:01,720
Yep.
Audra and my Snez are on my team,

170
00:07:01,720 --> 00:07:03,320
both fantastic cooks.

171
00:07:03,320 --> 00:07:06,360
But there's going to be
a lot of communication

172
00:07:06,360 --> 00:07:07,520
that needs to happen,

173
00:07:07,520 --> 00:07:09,480
and we all need to be going
on the same path

174
00:07:09,480 --> 00:07:12,000
to make sure we have a chance
to win this immunity.

175
00:07:12,000 --> 00:07:16,000
I think that everyone here is going
to be doing something Euro-inspired.

176
00:07:16,000 --> 00:07:17,840
I think we do Asian.

177
00:07:17,840 --> 00:07:19,800
We don't want to do something
that's predictable as well.

178
00:07:19,800 --> 00:07:21,480
OK. OK.
What are you guys thinking?

179
00:07:21,480 --> 00:07:23,800
It's been a hot day.
I reckon cold noodles.

180
00:07:23,800 --> 00:07:25,160
Cold noodles.
I love it.

181
00:07:25,160 --> 00:07:27,360
I love it.
Cold noodles. OK, that can work.

182
00:07:27,360 --> 00:07:29,240
So, cold egg noodles.
Egg noodles.

183
00:07:29,240 --> 00:07:31,080
A little bit of lye water,
make them nice and bouncy.

184
00:07:31,080 --> 00:07:32,080
Yeah, nice and bouncy.

185
00:07:32,080 --> 00:07:33,880
And then super-textural
South-East Asian flavours.

186
00:07:33,880 --> 00:07:35,320
Prawns, let's do prawns.
Yeah.

187
00:07:35,320 --> 00:07:36,560
Something fresh.
Right.
Yep.

188
00:07:36,560 --> 00:07:38,400
Us utilising
South-East Asian flavours

189
00:07:38,400 --> 00:07:41,400
is probably going to set us apart
from the other teams.
OK.

190
00:07:41,400 --> 00:07:43,840
We've decided to do
a chilled prawn noodle dish.

191
00:07:43,840 --> 00:07:46,000
Super-thin noodles.
Yeah.
Super-thin, OK. Done.

192
00:07:46,000 --> 00:07:47,600
And then on the sweet side,

193
00:07:47,600 --> 00:07:49,680
we're going to use some of
those South-East Asian flavours

194
00:07:49,680 --> 00:07:52,000
from the main course
and infuse them

195
00:07:52,000 --> 00:07:53,960
into a beautiful,
sweet brioche dough

196
00:07:53,960 --> 00:07:55,320
that Snez loves so much.

197
00:07:55,320 --> 00:07:57,680
Light. Make sure it's light, yeah?

198
00:07:57,680 --> 00:07:59,360
Super light brioche bun.
Pressure's on.

199
00:07:59,360 --> 00:08:01,680
Light brioche bun.
I know, I'm holding you to that.

200
00:08:01,680 --> 00:08:02,840
Uh, stuffed with cream.

201
00:08:02,840 --> 00:08:04,800
Yeah, cream is going to be infused
with the lemongrass.

202
00:08:04,800 --> 00:08:05,880
OK.
Yeah.

203
00:08:05,880 --> 00:08:06,960
OK. Perfect.
Perfect.

204
00:08:06,960 --> 00:08:09,040
I'm confident we can get it done.

205
00:08:09,040 --> 00:08:11,000
Audra is going to concentrate
on her noodle dough

206
00:08:11,000 --> 00:08:13,160
and Snez is going
to concentrate on the brioche.

207
00:08:13,160 --> 00:08:15,920
Let's get the dough elements
completed first,

208
00:08:15,920 --> 00:08:19,200
then we come back and we do
the flavourings and the sauces

209
00:08:19,200 --> 00:08:20,880
and balance all of that done.
Yeah.

210
00:08:20,880 --> 00:08:22,280
Somebody start on the noodles.

211
00:08:22,280 --> 00:08:24,640
I can do a noodle.
Perfect.

212
00:08:24,640 --> 00:08:27,040
Yeah.
Alright, done.
Alright, let's go.

213
00:08:28,560 --> 00:08:31,200
BEN: Get that trolley!

214
00:08:41,080 --> 00:08:43,120
Oi, I need
some of these chillies, mate!

215
00:08:43,120 --> 00:08:45,480
We have to share.
I'll take the green ones.

216
00:08:45,480 --> 00:08:47,600
Our savoury dish
that we're making today

217
00:08:47,600 --> 00:08:49,000
is a pizza fritter.

218
00:08:49,000 --> 00:08:51,000
Essentially, it's a fried pizza.

219
00:08:51,000 --> 00:08:53,280
We're going to need
a lot of tomatoes,

220
00:08:53,280 --> 00:08:54,480
I'll tell you what!

221
00:08:54,480 --> 00:08:57,080
It's going to have
this beautiful sugo and XO

222
00:08:57,080 --> 00:08:59,120
that Sarah is working on.

223
00:08:59,120 --> 00:09:00,360
For our sweet dish today,

224
00:09:00,360 --> 00:09:02,040
we're doing choux with a craquelin

225
00:09:02,040 --> 00:09:03,800
filled with Nutella creme pat,

226
00:09:03,800 --> 00:09:05,320
some hazelnut praline,

227
00:09:05,320 --> 00:09:08,000
and macerated
Frangelico strawberries.

228
00:09:08,000 --> 00:09:09,960
It's just going to be
an absolute flavour bomb.

229
00:09:09,960 --> 00:09:11,840
Beautiful. Alright.

230
00:09:14,000 --> 00:09:16,520
While I'm gone, the boys
are going to set up equipment,

231
00:09:16,520 --> 00:09:18,520
get everything ready,
get started on that gnocchi.

232
00:09:18,520 --> 00:09:21,080
Hot, hot, hot! This is hot, sorry.
You're alright. Go.

233
00:09:22,880 --> 00:09:24,480
You go, hot stuff.

234
00:09:24,480 --> 00:09:26,960
We're going with Italian vibes
for the main,

235
00:09:26,960 --> 00:09:29,400
and then we're kind of
continuing it into the dessert.

236
00:09:29,400 --> 00:09:31,920
So I need to think
about a delicious filling

237
00:09:31,920 --> 00:09:33,640
to go inside the sourdough doughnuts.

238
00:09:33,640 --> 00:09:34,720
G'day, mate. How you going?

239
00:09:34,720 --> 00:09:35,880
Hey, how are ya?
Good, thanks.

240
00:09:35,880 --> 00:09:37,920
I'm making
sourdough doughnuts today,

241
00:09:37,920 --> 00:09:40,200
and I need something
to elevate the taste.

242
00:09:40,200 --> 00:09:42,440
Well, sounds delicious.
I absolutely recommend the lemons.

243
00:09:42,440 --> 00:09:44,600
They're 100% Australian-grown
throughout the whole year,

244
00:09:44,600 --> 00:09:46,320
and add that nice aroma
and zestiness to your dish.

245
00:09:46,320 --> 00:09:49,080
Awesome, mate.
I'll take pretty much all of them.

246
00:09:49,080 --> 00:09:50,240
Go for it.
Thanks.

247
00:09:50,240 --> 00:09:52,880
So I'm going to be making
a lemon curd sourdough doughnut

248
00:09:52,880 --> 00:09:54,000
for dessert.

249
00:09:54,000 --> 00:09:56,040
Cheers, mate.
Have a good day. See ya.
Thanks.

250
00:10:05,520 --> 00:10:07,240
Hey!
Hey, guys.

251
00:10:07,240 --> 00:10:08,640
Hey!
BEN: How you going? You alright?

252
00:10:08,640 --> 00:10:10,800
We're good.
Luckily they had everything
we needed.

253
00:10:10,800 --> 00:10:12,360
You got everything you needed?
Excellent.

254
00:10:12,360 --> 00:10:15,000
Ben, I'd rather have more lamb
than less.

255
00:10:15,000 --> 00:10:16,320
Sounds good. Yeah, I love it.

256
00:10:16,320 --> 00:10:18,760
I'm going to be team captain today

257
00:10:18,760 --> 00:10:20,720
on the pink team
with Alana and Samira.

258
00:10:20,720 --> 00:10:22,920
Our savoury dish is going to be
a slow cooked lamb wrap,

259
00:10:22,920 --> 00:10:25,000
basically, which Samira
is working on right now.

260
00:10:25,000 --> 00:10:26,760
That's going to go in the oven,
cook for a few hours.

261
00:10:26,760 --> 00:10:28,720
Some beautiful flatbreads
with that.

262
00:10:28,720 --> 00:10:30,480
And then for dessert
we're going to do

263
00:10:30,480 --> 00:10:34,200
a long Chinese fried doughnut
with some chocolatey creme pat,

264
00:10:34,200 --> 00:10:36,440
some pistachio and tahini.

265
00:10:36,440 --> 00:10:38,360
These Chinese doughnuts are going
to look amazing.

266
00:10:38,360 --> 00:10:39,800
I think that night markets,

267
00:10:39,800 --> 00:10:42,040
you sort of choose
what you want with your eyes.

268
00:10:42,040 --> 00:10:43,440
When people are walking around
with them,

269
00:10:43,440 --> 00:10:44,520
the other punters will see them,

270
00:10:44,520 --> 00:10:45,880
they'll come running
for one themselves

271
00:10:45,880 --> 00:10:47,320
because they're going
to look delicious.

272
00:10:47,320 --> 00:10:49,640
How do you feel?
I feel great. Great team,
great menu.

273
00:10:49,640 --> 00:10:51,320
Are you going to smash it today?
Yeah, absolutely.

274
00:10:51,320 --> 00:10:52,840
You going to raise a lot of money?
Absolutely.

275
00:10:52,840 --> 00:10:54,880
We're gonna raise a ton of money
and we're gonna get immunity.

276
00:10:54,880 --> 00:10:56,720
What's better than that?
(LAUGHS)

277
00:10:56,720 --> 00:10:58,200
Alright, see you later. Yeah.

278
00:10:58,200 --> 00:11:01,040
The recipe for this Chinese doughnut
is a little unique.

279
00:11:01,040 --> 00:11:03,080
It's made of dough
that needs baking soda

280
00:11:03,080 --> 00:11:04,720
and baking powder rather than yeast.

281
00:11:04,720 --> 00:11:06,040
I know how to do it,

282
00:11:06,040 --> 00:11:09,040
and it frees Alana up to then work
on the toppings for the doughnuts,

283
00:11:09,040 --> 00:11:11,000
because she's very good
with flavours.

284
00:11:12,000 --> 00:11:15,680
Eating this type of doughnut
should be an experience in itself.

285
00:11:15,680 --> 00:11:17,960
When it's fried, it kind of pops up
like a butterfly.

286
00:11:17,960 --> 00:11:21,200
Beautiful crisp outside
and a fluffy, fluffy inside.

287
00:11:21,200 --> 00:11:23,360
And I think it's going
to be really delicious.

288
00:11:23,360 --> 00:11:25,360
Good.

289
00:11:25,360 --> 00:11:28,040
That's 125.

290
00:11:28,040 --> 00:11:30,640
That's 11.

291
00:11:30,640 --> 00:11:31,720
That's six...

292
00:11:31,720 --> 00:11:32,720
That's 60.

293
00:11:32,720 --> 00:11:35,640
My God, this is so wild.
This is going to be chaos.

294
00:11:35,640 --> 00:11:37,200
I can feel it.

295
00:11:37,200 --> 00:11:39,360
125.

296
00:11:39,360 --> 00:11:41,000
In this competition,

297
00:11:41,000 --> 00:11:43,520
everyone knows I'm a little bit
rough around the edges.

298
00:11:43,520 --> 00:11:45,280
(LAUGHTER)
Alright.

299
00:11:45,280 --> 00:11:48,560
When you're captain, you've really
got to step up to the mark.

300
00:11:48,560 --> 00:11:49,600
Perfect.

301
00:11:49,600 --> 00:11:50,960
I don't want to let the girls down.

302
00:11:50,960 --> 00:11:53,000
I'm feeling the pressure, yeah.

303
00:11:53,000 --> 00:11:56,000
There's a lot riding
on today's challenge.

304
00:11:56,000 --> 00:11:59,040
I think, you know, I'm working
with two very skilled ladies here

305
00:11:59,040 --> 00:12:01,600
in the kitchen,
both restaurant owners.

306
00:12:01,600 --> 00:12:04,720
It's going to be my plating station
for my pizzas, Deckers.

307
00:12:04,720 --> 00:12:06,320
The hotplate.
OK, epic.

308
00:12:06,320 --> 00:12:08,440
Yeah, your...
Oh, great idea, great idea.

309
00:12:08,440 --> 00:12:11,000
ANDY: Deckers!
Oh, God.

310
00:12:11,000 --> 00:12:12,600
Word on the street is
that you're team captain.

311
00:12:12,600 --> 00:12:14,160
Yeah, mate, I'm captain.
Huh?

312
00:12:14,160 --> 00:12:15,240
Tell us what you're making.

313
00:12:15,240 --> 00:12:18,400
Um, so we've settled
on a fried pizza.

314
00:12:18,400 --> 00:12:20,280
So that's your savoury?
Yeah, savoury.

315
00:12:20,280 --> 00:12:22,320
So we're going to do
a sourdough pizza.

316
00:12:22,320 --> 00:12:24,400
Mm-hm.
Um, sugo.

317
00:12:24,400 --> 00:12:27,280
Like a XO
out of lots of cured meats.

318
00:12:27,280 --> 00:12:28,760
Ooh!
Yeah, garlic.

319
00:12:28,760 --> 00:12:30,200
Like, really smack in your face.
Yeah.

320
00:12:30,200 --> 00:12:32,880
Like, just what you'd love
at a market, I guess.
I dig it.

321
00:12:32,880 --> 00:12:35,040
And then moving on
to the sweet side,

322
00:12:35,040 --> 00:12:37,120
we're going to do a choux dough.

323
00:12:37,120 --> 00:12:39,800
So, like a nice, generous choux bun,

324
00:12:39,800 --> 00:12:42,680
stuffed full of,
like, a Nutella creme pat.

325
00:12:42,680 --> 00:12:44,960
How many are you gonna make?
Um, hundreds.

326
00:12:44,960 --> 00:12:47,720
Because I'm thinking, like,
off your cook the other day...

327
00:12:47,720 --> 00:12:49,080
Are you on the choux?
Yeah.

328
00:12:49,080 --> 00:12:51,480
So your cook the other day,
there was one that was nice.

329
00:12:51,480 --> 00:12:52,480
Yeah.

330
00:12:52,480 --> 00:12:55,400
There was probably three
that were a bit, like, skewwhiff.
Yeah.

331
00:12:55,400 --> 00:12:56,720
It's a lot of choux to get perfect.
Yeah.

332
00:12:56,720 --> 00:12:58,920
And I think that's what
it's going to take today.
Yeah.

333
00:12:58,920 --> 00:13:01,080
Is this the most choux
you've ever made?

334
00:13:01,080 --> 00:13:04,000
This is by far the most choux
I've ever made.

335
00:13:04,000 --> 00:13:06,680
Um, but it's... Yeah.

336
00:13:06,680 --> 00:13:08,840
It's going to be a big risk,
big reward with these choux buns.

337
00:13:08,840 --> 00:13:11,680
But also, I've taken the reins
as team captain,

338
00:13:11,680 --> 00:13:13,800
and I am
a little bit worried about that.

339
00:13:13,800 --> 00:13:15,880
Like, we've got to serve
a lot of dishes.

340
00:13:15,880 --> 00:13:17,640
It's not just the pressure
of four judges.

341
00:13:17,640 --> 00:13:19,960
It's the pressure
of hundreds of diners.

342
00:13:19,960 --> 00:13:21,960
Righto. Good luck.
You look worried.

343
00:13:21,960 --> 00:13:23,840
Good luck.
I'm worried!
Well...

344
00:13:23,840 --> 00:13:26,960
Yeah! (LAUGHS)

345
00:13:26,960 --> 00:13:28,400
Whoo!

346
00:13:33,000 --> 00:13:34,360
Think you can be
the next MasterChef?

347
00:13:34,360 --> 00:13:36,720
Only one way to find out.
Applications are open now.

348
00:13:36,720 --> 00:13:38,440
Head to the link below and apply.

349
00:13:38,440 --> 00:13:40,400
We'll see you in the kitchen.

350
00:13:45,080 --> 00:13:48,280
One hour down, three hours to go!

351
00:13:50,560 --> 00:13:52,000
Let's do it!

352
00:13:52,000 --> 00:13:53,760
(LAUGHTER)
Let's do it.

353
00:13:53,760 --> 00:13:55,080
LAURA: I'm so happy with this.

354
00:13:56,320 --> 00:13:58,240
DECLAN: Yes, that's what
we like to hear.

355
00:13:58,240 --> 00:14:00,880
Alright, guys, my dough is done.

356
00:14:00,880 --> 00:14:03,640
SAMIRA: Should I just pump out
one more tray just in case,
to be safe?

357
00:14:03,640 --> 00:14:04,960
BEN: Yeah, yeah, yeah.

358
00:14:04,960 --> 00:14:07,000
I've just got to get
one more batch of this made.

359
00:14:07,000 --> 00:14:08,840
THEO: Behind, behind,
behind, behind!

360
00:14:11,480 --> 00:14:12,480
Right.

361
00:14:12,480 --> 00:14:15,560
I should have worn my heels
in here today!

362
00:14:15,560 --> 00:14:18,160
Oh, my God, I need a stool!

363
00:14:18,160 --> 00:14:19,280
(GRUNTS)

364
00:14:19,280 --> 00:14:21,280
SNEZ: It's just crazy.

365
00:14:22,640 --> 00:14:26,000
Our menu is all about
South-East Asian flavours.

366
00:14:26,000 --> 00:14:28,240
Our main course - cold noodles.
Alright.

367
00:14:28,240 --> 00:14:31,120
Dessert course - a sweet brioche.

368
00:14:31,120 --> 00:14:32,200
We've got Snez,

369
00:14:32,200 --> 00:14:35,000
who started on her sweet brioche.

370
00:14:35,000 --> 00:14:38,240
She is the bread queen,
so we're going to let her shine.

371
00:14:38,240 --> 00:14:40,680
Oh, my God!
Whoo!

372
00:14:40,680 --> 00:14:42,840
This is mad!

373
00:14:42,840 --> 00:14:46,720
Every single brioche bun
needs to be perfect and consistent.

374
00:14:46,720 --> 00:14:49,360
They need to look like
they're coming out of a deli
in the middle of Italy.

375
00:14:49,360 --> 00:14:51,000
How's your dough going, Snez?

376
00:14:51,000 --> 00:14:52,160
That's one in.

377
00:14:52,160 --> 00:14:54,760
How long are they going to take
to cook, prove?

378
00:14:54,760 --> 00:14:57,400
Uh, first knead, and then maybe
an hour and a half.

379
00:14:57,400 --> 00:14:58,720
OK.

380
00:14:58,720 --> 00:15:01,400
Audra's working on the noodles.
She's got a lot to do.

381
00:15:01,400 --> 00:15:03,240
Oh, my God,
my dough keeps getting softer.

382
00:15:03,240 --> 00:15:06,400
It's all about the texture
and making sure we have enough.

383
00:15:06,400 --> 00:15:08,560
I might start laminating it
from the start.

384
00:15:08,560 --> 00:15:09,560
Oui.

385
00:15:09,560 --> 00:15:12,200
You've got to do them
in small batches.

386
00:15:12,200 --> 00:15:15,080
I can probably nail the dough out
in a couple of hours.

387
00:15:15,080 --> 00:15:16,640
Then I can move on

388
00:15:16,640 --> 00:15:18,640
to helping Jamie
work on the rest of the elements.

389
00:15:18,640 --> 00:15:20,000
I feel like
I'm cheating a little bit,

390
00:15:20,000 --> 00:15:23,080
just, like, slicing veg,
but it all has to be done.

391
00:15:23,080 --> 00:15:25,000
Once the dough is kneaded
and rested,

392
00:15:25,000 --> 00:15:27,440
I'm going to cut them up
into pieces,

393
00:15:27,440 --> 00:15:28,960
laminate all the dough.

394
00:15:28,960 --> 00:15:30,800
Looking good, Jamie.

395
00:15:30,800 --> 00:15:33,000
The lamination
is coming through really nicely,

396
00:15:33,000 --> 00:15:35,280
but it's taking a few goes
to get it perfect.

397
00:15:35,280 --> 00:15:37,320
It's all about finesse, yeah?
Yeah.

398
00:15:37,320 --> 00:15:39,600
It just needs to be laminated
so much.

399
00:15:39,600 --> 00:15:41,000
Yeah, it's all good.

400
00:15:42,760 --> 00:15:44,400
God, this is taking forever.

401
00:15:48,280 --> 00:15:49,760
THEO: How are you guys tracking?

402
00:15:49,760 --> 00:15:50,920
Yep, yep, yep, we're good.

403
00:15:50,920 --> 00:15:53,560
Spuds are all cooked.
We're on the gnocchi train now.

404
00:15:53,560 --> 00:15:55,120
Great.
Toot-toot!

405
00:15:56,280 --> 00:15:59,040
Alright, orange team. Who's captain?
Hello.

406
00:15:59,040 --> 00:16:01,760
Dough boy. Dough boy is captain.
Dough boy!

407
00:16:01,760 --> 00:16:03,920
OK, savoury, sweet.
Uh, so...

408
00:16:03,920 --> 00:16:06,320
Savoury is a gnocchi bolognese.

409
00:16:06,320 --> 00:16:08,200
What are we talking, portion size?

410
00:16:08,200 --> 00:16:11,240
So we're going to have,
like, around 80g per portion.

411
00:16:11,240 --> 00:16:13,000
Yeah, so...
Right.
Ooh, that's quite a bit.

412
00:16:13,000 --> 00:16:16,120
So you're going to need about
probably over five kilos

413
00:16:16,120 --> 00:16:19,600
of potato gnocchi,
a la minute, for the masses.

414
00:16:19,600 --> 00:16:22,200
ANDRE: 15 kilos.
15 kilos. He just told me,
the man down there.

415
00:16:22,200 --> 00:16:24,040
Gnocchi machines.
Gnocchi machines.

416
00:16:24,040 --> 00:16:25,520
15 kilos?!
Yeah.

417
00:16:25,520 --> 00:16:27,120
Light, fluffy, delicious.

418
00:16:27,120 --> 00:16:29,840
Wow! I'm scared for you.

419
00:16:29,840 --> 00:16:32,600
What's sweet?
So, sweet is sourdough doughnuts

420
00:16:32,600 --> 00:16:34,680
with lemon curd and meringue.

421
00:16:34,680 --> 00:16:39,120
For me, I'm thinking
it's a bit sweet on sweet for me.

422
00:16:39,120 --> 00:16:40,360
I want it to be tart, and also,

423
00:16:40,360 --> 00:16:42,000
the sourdough is going to have
a sourness to it,

424
00:16:42,000 --> 00:16:45,000
so I think that's going to be
really important in this dough.

425
00:16:45,000 --> 00:16:48,000
Yeah, I'm still not convinced
about the balance.

426
00:16:48,000 --> 00:16:49,800
Sweet on sweet for me.
OK.

427
00:16:49,800 --> 00:16:52,240
So Poh's concerned
that it's going to be too sweet.

428
00:16:52,240 --> 00:16:54,200
It's gonna be sweet on sweet.
But you know what?

429
00:16:54,200 --> 00:16:55,720
I don't believe that.

430
00:16:55,720 --> 00:16:57,280
That sourdough
is going to cut through

431
00:16:57,280 --> 00:16:59,400
that lemon curd
and the Italian meringue.

432
00:16:59,400 --> 00:17:00,680
Lovely.

433
00:17:00,680 --> 00:17:03,560
I'm sticking with my guns.
I need to trust myself.

434
00:17:03,560 --> 00:17:07,120
I'll be in my happy place.
Yes, dough boy! (LAUGHS)

435
00:17:07,120 --> 00:17:09,560
Yeah, go for it, go for it,
go for it. You have the priority.

436
00:17:09,560 --> 00:17:11,680
Just tell me to get out of your way
and I'll get out of your way.

437
00:17:11,680 --> 00:17:16,240
Well, that's 48. That's 60.

438
00:17:16,240 --> 00:17:18,160
LAURA: Oh, my God!
SARAH: Yeah, it's delish.

439
00:17:18,160 --> 00:17:20,000
Hot Toddy!

440
00:17:20,000 --> 00:17:21,480
That's delicious, Sarah.

441
00:17:21,480 --> 00:17:22,960
It's chaos! Let's be real.

442
00:17:22,960 --> 00:17:24,600
Markets are chaos.
Ooh!

443
00:17:24,600 --> 00:17:27,080
It's all about quick fast food.
Sorry.

444
00:17:27,080 --> 00:17:28,120
So it's all in the prep.

445
00:17:28,120 --> 00:17:30,240
You know, we want to get
so much done

446
00:17:30,240 --> 00:17:31,880
that basically our service time

447
00:17:31,880 --> 00:17:34,360
is just assembling
both of our dishes.

448
00:17:34,360 --> 00:17:36,600
We're going to RISE to the occasion.

449
00:17:36,600 --> 00:17:38,560
Hey!

450
00:17:39,640 --> 00:17:42,400
I think Hot Toddy should bring out
a range of Italian sauces,

451
00:17:42,400 --> 00:17:45,080
because that salumi XO
is absolutely elite.

452
00:17:45,080 --> 00:17:47,000
It's going to slap you in the face
with flavour.

453
00:17:47,000 --> 00:17:49,640
It's going to be so good on top
of this fried pizza.

454
00:17:49,640 --> 00:17:50,680
DECLAN: Good. It's got kick.

455
00:17:50,680 --> 00:17:53,640
My pizza doughs are proving
in the prover, which is great.

456
00:17:53,640 --> 00:17:55,360
I'm making the stracciatella now,

457
00:17:55,360 --> 00:17:58,080
so that beautiful gooey inside
of the burrata

458
00:17:58,080 --> 00:18:01,600
that's just heaven to eat
and very crowd-pleasing,

459
00:18:01,600 --> 00:18:03,600
so hopefully, you know,
the punters love it tonight.

460
00:18:03,600 --> 00:18:06,680
Oh, my God, look at this dough.
Alright, I'll see you guys soon.

461
00:18:06,680 --> 00:18:09,200
Measure twice. Cut once.

462
00:18:09,200 --> 00:18:12,040
I'm not screwing
these choux buns up today.

463
00:18:12,040 --> 00:18:13,920
I just want them all to be
consistent.

464
00:18:13,920 --> 00:18:16,400
Nice, Deckers.
Ah, nice.

465
00:18:16,400 --> 00:18:18,320
I've set out to do hundreds today.

466
00:18:18,320 --> 00:18:20,840
I don't want to let the girls down,

467
00:18:20,840 --> 00:18:24,480
so I'm just going to make sure
that I can make these buns

468
00:18:24,480 --> 00:18:27,000
as symmetrical and as perfect
as I can.

469
00:18:27,000 --> 00:18:28,120
They look great.

470
00:18:28,120 --> 00:18:30,880
These choux buns are
my babies today.

471
00:18:30,880 --> 00:18:34,600
I've got to do a craquelin,
otherwise it'll look too uneven.

472
00:18:34,600 --> 00:18:35,760
Just behind, Sarah.

473
00:18:37,000 --> 00:18:39,480
Alright, I've got my choux
in the oven,

474
00:18:39,480 --> 00:18:41,080
and I'm starting
to feel the pressure.

475
00:18:41,080 --> 00:18:43,000
If those choux buns aren't right,

476
00:18:43,000 --> 00:18:44,920
we won't be getting that spot
in the immunity,

477
00:18:44,920 --> 00:18:46,840
which is what we're here
to chase today.

478
00:18:51,000 --> 00:18:53,960
Hey, hey, hey.
How's the doughnuts?

479
00:18:53,960 --> 00:18:55,520
Yeah, good, man.
Yeah?

480
00:18:55,520 --> 00:18:56,920
You roll it out,

481
00:18:56,920 --> 00:18:59,000
and then you, um, water,
and then press.

482
00:18:59,000 --> 00:19:00,880
Yeah. So cool, Ben.

483
00:19:06,440 --> 00:19:09,000
What are you making? Pizza fritta?
Pizza fritta. What are you making?

484
00:19:09,000 --> 00:19:12,240
The dough boys present
gnocchi porcini bolognese

485
00:19:12,240 --> 00:19:14,440
and sourdough
lemon-meringue doughnuts.

486
00:19:14,440 --> 00:19:15,880
Gorge, yeah.

487
00:19:15,880 --> 00:19:18,280
My doughnut dough
is out of the proofer,

488
00:19:18,280 --> 00:19:20,080
and it's time to roll them out.

489
00:19:20,080 --> 00:19:22,080
This dough feels fantastic.

490
00:19:22,080 --> 00:19:24,040
The guys are working really hard
on the...on the main.

491
00:19:24,040 --> 00:19:25,680
Alright, I would say....

492
00:19:25,680 --> 00:19:27,400
..that is nice.

493
00:19:27,400 --> 00:19:29,280
There's a masterclass
going on out there

494
00:19:29,280 --> 00:19:30,840
in dough for the gnocchi.

495
00:19:30,840 --> 00:19:32,480
Got a nice silky action.

496
00:19:32,480 --> 00:19:36,000
It's like watching Patrick Swayze
and Demi Moore in Ghost,

497
00:19:36,000 --> 00:19:37,680
I think, out there.

498
00:19:37,680 --> 00:19:39,160
And then what we're going to do

499
00:19:39,160 --> 00:19:40,720
is just lightly roll it out, OK?
Sausages.

500
00:19:40,720 --> 00:19:44,200
And then, just get the right sizes,
right? Like that.

501
00:19:44,200 --> 00:19:45,360
OK.
Alright?

502
00:19:45,360 --> 00:19:46,680
Yeah.
And then do this. Ready?

503
00:19:46,680 --> 00:19:48,720
Mm.
Roll it on the cut side.

504
00:19:48,720 --> 00:19:50,000
OK.
OK?

505
00:19:50,000 --> 00:19:52,000
Yep.
Right. Now, just light fingers.

506
00:19:52,000 --> 00:19:53,640
Love your work, mate.
Yeah.

507
00:19:53,640 --> 00:19:55,600
Beau now has the certificate
of gnocchi making.

508
00:19:55,600 --> 00:19:56,880
Yep. Yeah. Beautiful.

509
00:19:56,880 --> 00:19:59,920
Now he has to replicate that
a million more times

510
00:19:59,920 --> 00:20:01,000
in the next hour.

511
00:20:01,000 --> 00:20:04,000
Oh, my God, are you doing that
to all of them?

512
00:20:04,000 --> 00:20:06,120
Uh, yeah.
Yeah, we're going to rigger them.

513
00:20:06,120 --> 00:20:07,520
Thousands.

514
00:20:07,520 --> 00:20:10,120
I don't know why
you're doing the lines.

515
00:20:10,120 --> 00:20:12,240
I think just chop.
Because...

516
00:20:12,240 --> 00:20:13,520
No, no, no. We'll do it.

517
00:20:13,520 --> 00:20:17,000
That tiny detail,
it's the push detail.

518
00:20:17,000 --> 00:20:18,200
OK.
Yeah.

519
00:20:18,200 --> 00:20:20,040
I just want to put it out there
that, like,

520
00:20:20,040 --> 00:20:21,960
I think making a decision now
would be good.

521
00:20:21,960 --> 00:20:24,120
Because if you run out of time,
then some will have the lines

522
00:20:24,120 --> 00:20:25,480
and some won't.

523
00:20:25,480 --> 00:20:27,360
They'll all have lines,
I promise you.

524
00:20:27,360 --> 00:20:28,760
OK. Alright. OK.

525
00:20:28,760 --> 00:20:30,520
It is traditionally how it's done.

526
00:20:30,520 --> 00:20:31,800
It holds the sauce.

527
00:20:31,800 --> 00:20:33,680
It shows attention to detail,

528
00:20:33,680 --> 00:20:36,920
and it's ridiculous
that we're even going to attempt it.

529
00:20:36,920 --> 00:20:39,000
We're making love to our gnocc.

530
00:20:40,560 --> 00:20:41,920
(LAUGHS)

531
00:20:41,920 --> 00:20:43,720
How's the gnocchi?

532
00:20:43,720 --> 00:20:47,280
There's, uh, 50 down
and another million to go.

533
00:20:47,280 --> 00:20:48,840
(LAUGHS)

534
00:20:50,360 --> 00:20:52,520
OK, guys, you're halfway there.

535
00:20:52,520 --> 00:20:54,720
Two hours to go!

536
00:20:54,720 --> 00:20:57,160
You can do it! You can do it!

537
00:21:03,240 --> 00:21:05,000
There's two limes in there.

538
00:21:06,120 --> 00:21:08,120
Alright, good.
Good, good, good, good, good.

539
00:21:11,000 --> 00:21:13,640
SNEZANA: I think I'm gonna make them
a tiny bit smaller, Jamie.

540
00:21:13,640 --> 00:21:15,040
Yeah.

541
00:21:15,040 --> 00:21:17,840
I'm watching you, and you look
like you're in the zone

542
00:21:17,840 --> 00:21:19,160
and very meditative...
I love this!

543
00:21:19,160 --> 00:21:20,680
..but you need to get moving.
I know, I know.

544
00:21:20,680 --> 00:21:23,480
Because time is just going
to absolutely run away from you.
Thank you, ladies.

545
00:21:23,480 --> 00:21:25,520
Because you need to bake those,
cool them, fill them.

546
00:21:25,520 --> 00:21:27,320
Yes. Oh, my goodness.

547
00:21:27,320 --> 00:21:29,440
You weigh, I'll roll, yes?
Yeah.

548
00:21:29,440 --> 00:21:30,680
You get the better job!

549
00:21:32,560 --> 00:21:35,120
We're going three across? Yep.
Yep, three.

550
00:21:35,120 --> 00:21:38,000
My biggest worry
at the moment is time.

551
00:21:38,000 --> 00:21:41,640
The idea for service is to have
all of the brioche buns already done,

552
00:21:41,640 --> 00:21:45,520
perfect, so that we can really focus
on our main course

553
00:21:45,520 --> 00:21:47,760
and make sure it's really fresh
and vibrant.

554
00:21:47,760 --> 00:21:48,920
It's good to have him around

555
00:21:48,920 --> 00:21:51,040
to learn all these, like,
professional ways of doing things.

556
00:21:51,040 --> 00:21:53,000
Because I do it at home, and I have
a whole day to do it, so...

557
00:21:53,000 --> 00:21:54,240
Ha-ha! We do not have a whole day.

558
00:21:54,240 --> 00:21:55,760
A bit different.
You don't have a whole day.

559
00:21:55,760 --> 00:21:58,080
Things are starting
to blow out time-wise.

560
00:21:58,080 --> 00:22:00,120
How are you going over there?
Yeah. Go, go, go.

561
00:22:00,120 --> 00:22:02,320
AUDRA: Yeah, yeah, good.
Help her out.
I'll finish the last batch.

562
00:22:02,320 --> 00:22:04,360
Audra's still working on noodles.

563
00:22:04,360 --> 00:22:06,000
We need to motor, team.

564
00:22:06,000 --> 00:22:08,160
And it's taking much longer
than expected.

565
00:22:08,160 --> 00:22:10,040
How many noodles have you got done?

566
00:22:11,160 --> 00:22:14,280
I've done them...
I've done two and a half batches.

567
00:22:14,280 --> 00:22:16,000
Right.
Sorry, man.

568
00:22:16,000 --> 00:22:18,200
This took a lot longer
than I thought.

569
00:22:18,200 --> 00:22:19,640
I'm looking at the time.

570
00:22:19,640 --> 00:22:22,000
We need to work faster.

571
00:22:22,000 --> 00:22:24,920
How are you going, Audra?
Oh, my God, slowly.

572
00:22:24,920 --> 00:22:26,800
There's still so much to do.

573
00:22:26,800 --> 00:22:28,560
Audra's still making noodles.

574
00:22:28,560 --> 00:22:30,840
Snez hasn't cooked any dough yet.

575
00:22:30,840 --> 00:22:32,920
This is taking forever, this dough.

576
00:22:32,920 --> 00:22:34,240
This time's evaporating.

577
00:22:34,240 --> 00:22:37,680
Things don't happen quickly,
our target of getting everything done

578
00:22:37,680 --> 00:22:39,480
before service is not going
to happen.

579
00:22:47,920 --> 00:22:50,000
JAMIE: How are you going, Audra?
AUDRA: Oh, my God, slowly.

580
00:22:54,000 --> 00:22:58,080
SNEZ: Oh, I love this lovely sun

581
00:22:58,080 --> 00:22:59,800
on my doughs.

582
00:22:59,800 --> 00:23:01,960
Dough Fest! Oh, my God.

583
00:23:01,960 --> 00:23:05,480
The challenge today is
to make sweet and savoury dishes.

584
00:23:05,480 --> 00:23:08,000
Both of them need to have
a component of dough.

585
00:23:08,000 --> 00:23:11,000
The winning team will be safe
from elimination.

586
00:23:11,000 --> 00:23:12,120
Do 100.

587
00:23:12,120 --> 00:23:13,280
100.
100.

588
00:23:13,280 --> 00:23:15,280
Everyone is pushing on their end,

589
00:23:15,280 --> 00:23:17,000
like, you know, doing
as much as we can.

590
00:23:18,320 --> 00:23:20,360
But I'm definitely stressed
because it's all going

591
00:23:20,360 --> 00:23:21,600
to come down to those buns.

592
00:23:21,600 --> 00:23:23,920
I need to start baking.

593
00:23:23,920 --> 00:23:25,640
Oh, please bake OK.

594
00:23:25,640 --> 00:23:28,680
I'm taking a bit longer
than I thought it would be.

595
00:23:33,000 --> 00:23:34,320
Audra?
Yo.

596
00:23:34,320 --> 00:23:36,160
You good?
Yeah.

597
00:23:36,160 --> 00:23:38,280
Far out, man.

598
00:23:38,280 --> 00:23:39,600
She's still going.

599
00:23:39,600 --> 00:23:44,000
I was hoping to at least have
everything laminated by now.

600
00:23:44,000 --> 00:23:46,440
Yeah. Yeah, I'm behind.

601
00:23:46,440 --> 00:23:49,120
JAMIE: This is where we make
everything work, yeah?
Yeah.

602
00:23:49,120 --> 00:23:52,160
We need to really push to make sure
we get this done on time.

603
00:23:52,160 --> 00:23:53,480
Audra...

604
00:23:54,560 --> 00:23:56,000
..how are we going?

605
00:23:56,000 --> 00:23:58,000
I just need an update. How long?

606
00:23:58,000 --> 00:24:00,000
Give me 10 minutes.

607
00:24:00,000 --> 00:24:01,320
Yeah, yeah, yeah, yeah.

608
00:24:01,320 --> 00:24:02,840
If things don't happen quickly...

609
00:24:02,840 --> 00:24:04,040
Oh, my God.

610
00:24:04,040 --> 00:24:07,000
..we might not have anything ready
when people start to walk in.

611
00:24:07,000 --> 00:24:09,040
I'll do 10 minutes to check.

612
00:24:09,040 --> 00:24:10,560
(TIMER BEEPS)

613
00:24:10,560 --> 00:24:12,920
ALANA: Oh, that looks beautiful,
Samira. Oh, look at that.

614
00:24:12,920 --> 00:24:14,040
BEN: Behind.
Oh, my gosh.

615
00:24:14,040 --> 00:24:15,400
Oh, yeah.
Amazing.

616
00:24:15,400 --> 00:24:16,600
That is dough.
That is dough!

617
00:24:16,600 --> 00:24:20,600
My rule is, whatever you think
is enough, just add more on top.

618
00:24:20,600 --> 00:24:22,800
Yeah, yeah, yeah.
Yeah, I agree.
Especially on these challenges.

619
00:24:22,800 --> 00:24:25,360
Yeah.
More is better than less.

620
00:24:25,360 --> 00:24:27,760
OK, so the plan was to make
100 flatbreads.

621
00:24:27,760 --> 00:24:29,360
I seem to have doubled that.

622
00:24:29,360 --> 00:24:31,920
Lamb is in the oven.
We've got to shred it still.

623
00:24:31,920 --> 00:24:33,760
Chillies are done. Onions are done.

624
00:24:33,760 --> 00:24:35,480
This is Dough Fest.
It's all about the dough.

625
00:24:35,480 --> 00:24:39,000
So I need to make sure
I perfect my flatbreads.

626
00:24:39,000 --> 00:24:41,680
These are looking beautiful.
They're ready to start cooking.

627
00:24:41,680 --> 00:24:45,600
My wrap has to be fluffy,
pliable enough to be able to wrap,

628
00:24:45,600 --> 00:24:48,840
but I need them to be able to hold
the liquid of the sauces

629
00:24:48,840 --> 00:24:51,600
and the juices of that meat
so it doesn't sog and tear.

630
00:24:51,600 --> 00:24:52,920
Alright, look at that.

631
00:24:52,920 --> 00:24:56,160
This is something that I would know
by sight as I'm cooking in the oven.

632
00:24:56,160 --> 00:24:58,320
Oh, my God. Yes!

633
00:24:58,320 --> 00:24:59,680
Hello, friend.

634
00:25:01,320 --> 00:25:02,800
Come to me.
Nice.

635
00:25:02,800 --> 00:25:05,000
OK. It should be perfect.
Cool.

636
00:25:05,000 --> 00:25:06,920
We tested the flatbread.
It tastes delicious.

637
00:25:06,920 --> 00:25:10,040
The charring is perfect.
It's pillowing up so...

638
00:25:10,040 --> 00:25:12,160
Rolls nicely.

639
00:25:12,160 --> 00:25:15,120
What can you say?
Years of experience.

640
00:25:15,120 --> 00:25:17,000
Finally finished rolling out
all these doughnuts.

641
00:25:17,000 --> 00:25:18,840
They're all shaped,
and now it's time to fry.

642
00:25:18,840 --> 00:25:19,840
Just starting now.

643
00:25:19,840 --> 00:25:21,720
These Chinese doughnuts
don't have yeast in them.

644
00:25:21,720 --> 00:25:22,760
Yeah.

645
00:25:22,760 --> 00:25:24,080
We'll lose a little bit of flavour,

646
00:25:24,080 --> 00:25:26,160
but Alana's shown time
and time again in this competition

647
00:25:26,160 --> 00:25:27,520
that she's very good with flavours.

648
00:25:27,520 --> 00:25:30,520
I am working on some
of the dessert toppings -

649
00:25:30,520 --> 00:25:33,440
our cream, our pistachio kataifi,
as well.

650
00:25:33,440 --> 00:25:34,680
What we'll gain is structure

651
00:25:34,680 --> 00:25:36,400
and the ability to cook them
before we need them,

652
00:25:36,400 --> 00:25:38,480
and that's going to make service
so much easier.

653
00:25:38,480 --> 00:25:41,000
They're going to be like that.
Oh, my God, that looks amazing!

654
00:25:41,000 --> 00:25:42,840
Yeah, so this one...these ones
weren't streaked.

655
00:25:42,840 --> 00:25:43,880
Wow.

656
00:25:43,880 --> 00:25:47,000
How's it going?
Yeah, they're blowing up.

657
00:25:47,000 --> 00:25:49,120
Everything's going perfect, Alana.
Yeah, and get that...

658
00:25:49,120 --> 00:25:50,880
Look at that. And look at that.
Perfect.

659
00:25:50,880 --> 00:25:51,920
Nice. It's all puffing.

660
00:25:51,920 --> 00:25:54,200
Everything's puffing.
We're on a roll.

661
00:25:54,200 --> 00:25:58,520
The dough needs to be rolling out
of your kitchens in one hour!

662
00:25:58,520 --> 00:26:00,440
Got to move, everybody!
SOFIA: One hour left!

663
00:26:00,440 --> 00:26:01,880
(APPLAUSE)

664
00:26:03,840 --> 00:26:05,000
DECLAN: Oh, epic!

665
00:26:10,960 --> 00:26:12,920
I want everyone to have gnocchi.

666
00:26:12,920 --> 00:26:14,000
Talk to me, Beau. Are they...?

667
00:26:14,000 --> 00:26:16,000
How are you going?
Yeah, I've got a system, mate.

668
00:26:16,000 --> 00:26:18,000
I'm cranking them out.
Yeah.

669
00:26:18,000 --> 00:26:19,720
Yeah, beautiful, beautiful.

670
00:26:21,000 --> 00:26:23,000
So, I'm working on the lemon curd.

671
00:26:23,000 --> 00:26:26,000
The doughnuts are proving
very nicely.

672
00:26:26,000 --> 00:26:28,200
The boys are rolling their gnocchi.

673
00:26:28,200 --> 00:26:29,600
The ragu is bubbling away.

674
00:26:29,600 --> 00:26:31,000
Oh, that's looking good.

675
00:26:31,960 --> 00:26:33,880
Don't get any bolognese in my curd,
yeah?

676
00:26:33,880 --> 00:26:35,280
No, no.

677
00:26:35,280 --> 00:26:37,320
(BOTH LAUGH)
Wouldn't be very nice.

678
00:26:37,320 --> 00:26:40,000
Look, we need to be smart
about the way we run service.

679
00:26:40,000 --> 00:26:41,720
It's a lot of people.

680
00:26:41,720 --> 00:26:45,080
And the way to do that is to be
prepped very well before service.

681
00:26:45,080 --> 00:26:48,080
We need to make sure that it's ready
for the punters when they come in.

682
00:26:48,080 --> 00:26:49,720
How are we doing, boys?
Pretty good, mate.

683
00:26:49,720 --> 00:26:50,920
We're good.

684
00:26:50,920 --> 00:26:52,840
We're at about between 50
and 60 pax.

685
00:26:52,840 --> 00:26:54,160
That's what we've rolled? Wow.
So...

686
00:26:54,160 --> 00:26:55,360
Remarkable, right?
OK.

687
00:26:55,360 --> 00:26:58,680
It'd be a goddamn feat
to pull it off.

688
00:26:58,680 --> 00:27:00,160
Really?
Yeah, man!

689
00:27:00,160 --> 00:27:02,240
Why would you put a rookie
through that kind of pressure?

690
00:27:02,240 --> 00:27:03,560
I know, right?

691
00:27:03,560 --> 00:27:04,840
Remarkable.

692
00:27:04,840 --> 00:27:07,440
Lemon curd is done.

693
00:27:07,440 --> 00:27:10,000
So I want to start frying
my doughnuts and start filling them.

694
00:27:10,000 --> 00:27:12,640
The dough is looking fantastic,

695
00:27:12,640 --> 00:27:14,000
light and fluffy.

696
00:27:14,000 --> 00:27:15,560
Whoo! OK.

697
00:27:15,560 --> 00:27:17,560
There's a poke test that I'll do.
So you'll see...

698
00:27:17,560 --> 00:27:19,840
I'll poke one of them.
If it bounces back completely.

699
00:27:19,840 --> 00:27:21,080
it's not proved enough.

700
00:27:21,080 --> 00:27:23,200
If it falls flat,
then it's overproved.

701
00:27:26,560 --> 00:27:28,800
If we see...

702
00:27:28,800 --> 00:27:30,360
..bounces back a little bit,

703
00:27:30,360 --> 00:27:32,680
perfect, perfect.

704
00:27:32,680 --> 00:27:34,000
That's exactly what we want.

705
00:27:34,000 --> 00:27:36,000
We're going to start frying
some of these.

706
00:27:36,000 --> 00:27:37,840
Awesome. That's great news.
Yeah.

707
00:27:39,040 --> 00:27:43,280
We're looking pretty good right now.
I think we can pull this off.

708
00:27:43,280 --> 00:27:45,480
You KNEAD to hurry!

709
00:27:45,480 --> 00:27:47,480
45 minutes to go!
Oh!

710
00:27:47,480 --> 00:27:50,120
She's good. She's very good.

711
00:27:50,120 --> 00:27:52,320
JAMIE: These noodles,

712
00:27:52,320 --> 00:27:53,880
so we'll cook them in batches,
chill them,

713
00:27:53,880 --> 00:27:55,080
and then just have them trayed.

714
00:27:55,080 --> 00:27:56,440
Alright, alright.

715
00:28:03,920 --> 00:28:07,120
Declan. Sweet, sweet King Declan.

716
00:28:07,120 --> 00:28:09,120
Talk to the booty
'cause the hand's off duty,

717
00:28:09,120 --> 00:28:11,160
and the face ain't listening.

718
00:28:11,160 --> 00:28:13,640
Go, team!
One, two, three - turquoise! Grr!

719
00:28:13,640 --> 00:28:14,800
We've got an army to feed,

720
00:28:14,800 --> 00:28:17,480
so we're making sure
we're not falling short

721
00:28:17,480 --> 00:28:19,040
on any of these elements.

722
00:28:19,040 --> 00:28:21,400
Lemon zest could be good...
SARAH: Yeah.

723
00:28:21,400 --> 00:28:23,240
..through the XO at the end.
Yeah. OK. Done.

724
00:28:23,240 --> 00:28:24,920
Yeah, do that.
I think that'd be good.

725
00:28:24,920 --> 00:28:26,800
The pizza dough and the toppings
look so great.

726
00:28:26,800 --> 00:28:29,200
I've got my choux in the oven.

727
00:28:29,200 --> 00:28:30,560
A bit longer.

728
00:28:30,560 --> 00:28:33,880
Hundreds of choux.
All need to be absolutely perfect.

729
00:28:35,280 --> 00:28:37,200
It's freaking me out a little bit.

730
00:28:37,200 --> 00:28:38,640
Oh!

731
00:28:38,640 --> 00:28:40,120
I'm just waiting.

732
00:28:40,120 --> 00:28:45,480
Sarah's here, just working like
a machine on that cured meat XO.

733
00:28:45,480 --> 00:28:48,000
Loz is working
on that hazelnut praline.

734
00:28:48,000 --> 00:28:51,000
It's going to add richness
to these choux buns.

735
00:28:51,000 --> 00:28:53,760
You're actually, like,
working like a machine.

736
00:28:53,760 --> 00:28:55,000
Let's do this.
Yes, Chef.

737
00:28:55,000 --> 00:28:57,920
And it's inspiring
and motivating me.

738
00:28:57,920 --> 00:28:59,000
Nice. Alright.

739
00:28:59,000 --> 00:29:02,280
I just need to make sure
I don't let the girls down.

740
00:29:02,280 --> 00:29:04,120
I'm jumping in here. You alright?
Yeah.

741
00:29:04,120 --> 00:29:06,000
I got to...

742
00:29:07,160 --> 00:29:09,880
It's time to pull the choux buns
out of the oven.

743
00:29:09,880 --> 00:29:11,000
Ah, shit!

744
00:29:12,000 --> 00:29:15,120
And I can't bloody believe
what I'm looking at.

745
00:29:15,120 --> 00:29:17,000
(CHUCKLES)

746
00:29:17,000 --> 00:29:18,200
It's not bad.

747
00:29:18,200 --> 00:29:20,000
These look delicious!

748
00:29:20,000 --> 00:29:23,960
They're just light and airy
and fluffy and golden and crispy.

749
00:29:23,960 --> 00:29:27,320
And these are some of the best
bloody choux I've ever made.

750
00:29:27,320 --> 00:29:29,160
Alright...
SOFIA: Declan!

751
00:29:29,160 --> 00:29:31,000
Holy moly!

752
00:29:31,000 --> 00:29:32,480
Are you happy?

753
00:29:32,480 --> 00:29:35,160
I'm a little bit chuffed,
but I don't want to speak too soon.

754
00:29:35,160 --> 00:29:36,640
You should be happy with those.
OK.

755
00:29:36,640 --> 00:29:38,400
SARAH: Declan, these are insane.
Yeah.

756
00:29:38,400 --> 00:29:40,200
Good work. Good work, Declan.

757
00:29:40,200 --> 00:29:43,040
We're going to fill them
with that delicious creme pat,

758
00:29:43,040 --> 00:29:45,000
some hazelnut praline.

759
00:29:45,000 --> 00:29:46,560
Loz is working on that.

760
00:29:46,560 --> 00:29:47,840
So the praline's here.
Yeah.

761
00:29:47,840 --> 00:29:49,440
This needs to be blitzed.
Blitzed?

762
00:29:49,440 --> 00:29:51,160
Yeah.
So, it's just a mix

763
00:29:51,160 --> 00:29:53,000
of sugar, roasted hazelnuts.

764
00:29:53,000 --> 00:29:55,680
Yeah. Set and forget.
Add as many of those hazelnuts.

765
00:29:57,000 --> 00:30:00,160
I'm a little bit worried for her.
She's taking on so much.

766
00:30:03,000 --> 00:30:06,280
This hasn't really worked.
Oh. God.

767
00:30:06,280 --> 00:30:07,840
It's not good, is it?

768
00:30:09,120 --> 00:30:10,640
What's going on?

769
00:30:10,640 --> 00:30:13,920
Our hazelnut praline's just,
like, turned into like a toffee.

770
00:30:13,920 --> 00:30:15,160
Yeah.

771
00:30:15,160 --> 00:30:17,000
This isn't looking good.
Far out.

772
00:30:17,000 --> 00:30:19,160
We cannot serve this like this.

773
00:30:21,000 --> 00:30:23,760
This could be, you know,
what makes or breaks us

774
00:30:23,760 --> 00:30:25,480
from earning that immunity?

775
00:30:25,480 --> 00:30:29,000
My, um, praline paste -
I've stuffed it for the team.

776
00:30:29,000 --> 00:30:32,440
I'm pretty disappointed in myself,
actually.

777
00:30:32,440 --> 00:30:34,120
Far out, it's bloody hot.

778
00:30:34,120 --> 00:30:35,920
I don't even know the science
of it right now,

779
00:30:35,920 --> 00:30:38,480
but it's turned
into a caramel-set fudge.

780
00:30:38,480 --> 00:30:39,840
Oh, yeah.

781
00:30:39,840 --> 00:30:41,680
I'm not feeling great about it
because I felt like

782
00:30:41,680 --> 00:30:43,280
we were so on top of everything.

783
00:30:43,280 --> 00:30:45,640
Crunch time is now. Now.

784
00:30:51,000 --> 00:30:53,000
SNEZ: Let's go, Audra!

785
00:30:53,000 --> 00:30:55,000
10, nine....
YELLOW TEAM: ..eight, seven, six,

786
00:30:55,000 --> 00:30:57,840
five, four, three, two, one!

787
00:30:57,840 --> 00:31:00,120
(SCREAMS) Ah-ha-ha!
JAMIE: Yes! (LAUGHS)

788
00:31:00,120 --> 00:31:02,480
I'll never bloody do noodles again!

789
00:31:02,480 --> 00:31:04,600
Well done!
(GROANS) It's done.

790
00:31:04,600 --> 00:31:06,040
Alright, that's enough. Let's go.

791
00:31:08,920 --> 00:31:10,320
Are we done rolling gnocchi?

792
00:31:10,320 --> 00:31:11,680
Yeah, mate.
Yes!

793
00:31:11,680 --> 00:31:13,000
Ho-ho!

794
00:31:13,000 --> 00:31:15,000
Yes! (LAUGHS)

795
00:31:15,000 --> 00:31:17,560
Thought that would never end.
There's a lot to do, fellas.

796
00:31:17,560 --> 00:31:19,800
You got to start cleaning down
and getting ready for service.

797
00:31:19,800 --> 00:31:21,680
Yeah, thanks, mate.
Good luck.

798
00:31:23,560 --> 00:31:25,000
The lamb looks really nice
and juicy.

799
00:31:25,000 --> 00:31:26,720
CALLUM: Yeah, lamb looks incredible.

800
00:31:26,720 --> 00:31:28,080
SAMIRA: Ben?

801
00:31:28,080 --> 00:31:31,000
Oh, look at that!
Hurry, taste.

802
00:31:31,000 --> 00:31:35,000
Tell me if you want more salt
or spices 'cause I can't taste.

803
00:31:35,000 --> 00:31:36,760
Pretty good.
Table of salt, I reckon.

804
00:31:40,000 --> 00:31:41,360
LAURA: Far out!

805
00:31:41,360 --> 00:31:43,760
I've got no idea what's happened
to this praline.

806
00:31:43,760 --> 00:31:45,960
I don't know how to fix it.

807
00:31:45,960 --> 00:31:49,600
I don't think I have enough time
to make another version,

808
00:31:49,600 --> 00:31:52,000
but I know that if I put this
on the choux buns,

809
00:31:52,000 --> 00:31:53,800
we will not win immunity.

810
00:31:53,800 --> 00:31:55,640
What...? What have I made?

811
00:31:55,640 --> 00:31:58,080
Have I made something new here?
That is so weird!

812
00:31:58,080 --> 00:31:59,280
I've never seen this.

813
00:31:59,280 --> 00:32:01,360
And I'm like, if anyone knows...
So, it's just sugar and nuts?

814
00:32:01,360 --> 00:32:03,240
Yeah, and salt.
And this water has come out of it?

815
00:32:03,240 --> 00:32:04,280
Yeah, yeah.

816
00:32:04,280 --> 00:32:06,000
I'd say walk away
and shut your ears, Poh.

817
00:32:06,000 --> 00:32:07,880
OK.
Yeah.

818
00:32:07,880 --> 00:32:11,000
My wheels are coming off
quick and fast.

819
00:32:11,000 --> 00:32:14,040
I am so stressed
about this praline paste.

820
00:32:14,040 --> 00:32:16,280
(BLENDER RATTLES)

821
00:32:17,600 --> 00:32:19,960
Time's almost up,
and I need this to work.

822
00:32:19,960 --> 00:32:21,600
Yeah.
What happened?

823
00:32:21,600 --> 00:32:22,840
It'll just candy.
Yeah.

824
00:32:22,840 --> 00:32:24,280
No.
No.

825
00:32:24,280 --> 00:32:26,840
I just don't know how to fix
this praline paste.

826
00:32:26,840 --> 00:32:30,000
I've tried to blitz some down
and re-emulsify it.

827
00:32:30,000 --> 00:32:32,000
It's set again.

828
00:32:32,000 --> 00:32:33,560
This is my third attempt now

829
00:32:33,560 --> 00:32:35,800
to try and save
this hazelnut praline.

830
00:32:35,800 --> 00:32:38,320
I've got olive oil into it.

831
00:32:46,880 --> 00:32:48,000
It's working.

832
00:32:48,000 --> 00:32:50,160
Just.
Whoo! Yes!

833
00:32:50,160 --> 00:32:51,360
Nice.
It worked!

834
00:32:51,360 --> 00:32:52,600
Yes. Good stuff.

835
00:32:52,600 --> 00:32:56,000
The texture is just interesting.
I don't know if it's, like, perfect.

836
00:32:56,000 --> 00:33:00,000
I'm just gonna try and get it
the best that I can.

837
00:33:00,000 --> 00:33:02,760
Yeah, you're doing an epic job.
Good stuff.

838
00:33:02,760 --> 00:33:04,920
We're all doing an epic job.

839
00:33:06,000 --> 00:33:08,560
Oh, it's getting spicy out there.
POH: Oh.

840
00:33:08,560 --> 00:33:10,280
There is still a lot to do.

841
00:33:10,280 --> 00:33:13,280
The turquoise team, they had
this, like, praline-gate

842
00:33:13,280 --> 00:33:14,640
where they couldn't get it done.
Yeah.

843
00:33:14,640 --> 00:33:15,840
I think it's finally happened.

844
00:33:15,840 --> 00:33:17,440
DECLAN: Thanks, Lozzy.

845
00:33:17,440 --> 00:33:20,000
Yellow team is seriously worrying me
with that noodle dish.

846
00:33:20,000 --> 00:33:24,520
But that dish has so much left to do
before service.

847
00:33:24,520 --> 00:33:26,320
JAMIE: Backs, backs, backs,
backs, backs.

848
00:33:28,440 --> 00:33:30,680
We hope you're wrapping it up,
teams.

849
00:33:30,680 --> 00:33:32,360
You have 15 minutes to go!

850
00:33:32,360 --> 00:33:35,440
Sauce, sauce, sauce.
Got to get onto the sauce.

851
00:33:35,440 --> 00:33:36,880
JAMIE: We're running out of time.

852
00:33:38,000 --> 00:33:40,200
You can make the sauce,
and then we need to finish.

853
00:33:40,200 --> 00:33:41,360
AUDRA: Yes.

854
00:33:41,360 --> 00:33:43,160
How are these buns going?

855
00:33:43,160 --> 00:33:45,680
SNEZ: Ooh!
Oh, my...

856
00:33:45,680 --> 00:33:48,000
Everyone's in a rush.
There's chaos everywhere.

857
00:33:48,000 --> 00:33:49,920
That was so close!

858
00:33:49,920 --> 00:33:52,000
Snez...
I'm good.

859
00:33:52,000 --> 00:33:53,160
..don't do that.

860
00:33:55,080 --> 00:33:57,040
Oh, they're so soft.

861
00:33:57,040 --> 00:33:59,200
As good as these brioche buns look...

862
00:33:59,200 --> 00:34:00,760
Two more, Jamie.

863
00:34:00,760 --> 00:34:03,720
They still need to cool,
be cut and then filled.

864
00:34:03,720 --> 00:34:05,000
We need to motor.

865
00:34:05,000 --> 00:34:08,200
We want to be ready
as much as we can.

866
00:34:08,200 --> 00:34:11,000
Our target of getting everything done
before service

867
00:34:11,000 --> 00:34:12,480
is not going to happen.

868
00:34:12,480 --> 00:34:14,480
Can't change it. Just got to go.

869
00:34:14,480 --> 00:34:15,920
Yes, Chef.

870
00:34:15,920 --> 00:34:17,720
We need to make sure
what we've got is ready.

871
00:34:17,720 --> 00:34:19,000
Audra?

872
00:34:19,000 --> 00:34:21,160
(SIGHS) Can you believe it?

873
00:34:23,600 --> 00:34:25,120
Oh!

874
00:34:25,120 --> 00:34:27,000
ANDY: Here they come.

875
00:34:27,000 --> 00:34:28,880
Hey, crew. Come on in.

876
00:34:28,880 --> 00:34:30,720
SOFIA: Hi, everyone.

877
00:34:32,200 --> 00:34:35,760
The punters are rolling in,
which means 10 minutes till service!

878
00:34:35,760 --> 00:34:38,080
Let's go!
(CHEERING AND APPLAUSE)

879
00:34:38,080 --> 00:34:39,600
Aaaargh!

880
00:34:42,080 --> 00:34:43,400
BEN: Ah!

881
00:34:43,400 --> 00:34:45,000
You guys good?
Snez?

882
00:34:45,000 --> 00:34:46,440
SNEZ: Huh?
We got to go.

883
00:34:46,440 --> 00:34:48,280
Oh, my God, I'm in a pickle, guys!

884
00:34:48,280 --> 00:34:50,800
You've got to pipe it.
Got to fill it.

885
00:34:50,800 --> 00:34:53,000
This is gonna be a lot, yeah?
Yep.

886
00:34:54,360 --> 00:34:55,800
This is a panic mode.

887
00:34:57,040 --> 00:34:58,520
Literally.

888
00:35:00,000 --> 00:35:02,520
Is that almost ready, mate?
I'm...I'm ready.

889
00:35:02,520 --> 00:35:03,720
Oh, my God.

890
00:35:03,720 --> 00:35:08,000
There is mountains of people coming
into the MasterChef garden.

891
00:35:08,000 --> 00:35:10,720
Hello. Welcome.

892
00:35:10,720 --> 00:35:12,000
It's a crazy sight to see.

893
00:35:14,000 --> 00:35:17,000
Service-wise,
I'm doing all the dessert,

894
00:35:17,000 --> 00:35:20,080
and the other boys
are doing the main.

895
00:35:20,080 --> 00:35:24,000
We've got bolognese.
We've got lemon-curd doughnuts.

896
00:35:24,000 --> 00:35:26,000
Can't be beaten.

897
00:35:26,000 --> 00:35:29,000
I feel really happy right now
because the sourdough doughnuts,

898
00:35:29,000 --> 00:35:32,840
it's just my little mark
on this competition.

899
00:35:32,840 --> 00:35:36,040
Like, sourdough, that's, like,
the thing that defines me.

900
00:35:36,040 --> 00:35:37,360
Let's go, boys!

901
00:35:37,360 --> 00:35:40,000
Lemon curd and meringue -
they're a classic combo.

902
00:35:40,000 --> 00:35:42,080
I'm really, really happy
with how it's come together.

903
00:35:42,080 --> 00:35:43,600
Who's excited for some doughnuts?

904
00:35:43,600 --> 00:35:44,840
Doughnuts! (LAUGHS)

905
00:35:48,920 --> 00:35:52,240
It's DOUGH time in 10...

906
00:35:52,240 --> 00:35:55,720
JUDGES: ..nine, eight, seven,

907
00:35:55,720 --> 00:35:58,600
six, five, four,

908
00:35:58,600 --> 00:36:01,680
three, two, one!

909
00:36:01,680 --> 00:36:04,120
Service has started!
(CHEERING AND APPLAUSE)

910
00:36:07,000 --> 00:36:09,000
Who's excited for some gnocchi?

911
00:36:09,000 --> 00:36:11,000
Gnocchi!
Hey!

912
00:36:11,000 --> 00:36:13,000
Yeah! (LAUGHS)

913
00:36:13,000 --> 00:36:16,400
We've decided to cook gnocchi
to order,

914
00:36:16,400 --> 00:36:17,640
which is a huge feat.

915
00:36:17,640 --> 00:36:19,880
For every gnocchi,
there's a doughnut, yeah?

916
00:36:19,880 --> 00:36:23,000
When people wait for food,
they're not happy.

917
00:36:23,000 --> 00:36:24,800
Three doughnuts, three gnocchi.
Yep.

918
00:36:24,800 --> 00:36:26,000
But you know what?

919
00:36:26,000 --> 00:36:28,120
If anyone can do this, it's Andre.

920
00:36:30,960 --> 00:36:33,000
BEAU: This guy's a machine.
Look at him.

921
00:36:34,000 --> 00:36:35,080
Coming. Ready?

922
00:36:35,080 --> 00:36:37,840
Andre's got, like, five pans
of gnocchi going.

923
00:36:37,840 --> 00:36:40,520
He's flipping, man.
He's, like, arms everywhere. He's...

924
00:36:40,520 --> 00:36:42,480
Honestly, I've just never
seen anything like it.

925
00:36:42,480 --> 00:36:45,160
This is so amazing
to watch firsthand.

926
00:36:45,160 --> 00:36:47,040
Whoo!

927
00:36:47,040 --> 00:36:49,080
There's gnocchi for days here.

928
00:36:50,160 --> 00:36:52,720
Hey. Two? Just the one.

929
00:36:52,720 --> 00:36:54,320
CUSTOMER: Thank you so much.
No worries.

930
00:36:58,640 --> 00:37:00,960
It just looks so gorgeous
and atmospheric.

931
00:37:00,960 --> 00:37:02,080
ANDY: Yep.

932
00:37:02,080 --> 00:37:04,120
It really does feel like Dough Fest.

933
00:37:04,120 --> 00:37:06,680
I can't wait to eat, crew.
I reckon we get the first dishes in.

934
00:37:06,680 --> 00:37:08,120
Yes!
Let's go.

935
00:37:10,920 --> 00:37:12,680
So, we'll start with the savoury.

936
00:37:12,680 --> 00:37:16,240
Orange team's
gnocchi porcini bolognese.

937
00:37:16,240 --> 00:37:18,080
I think it looks great.
It does.

938
00:37:18,080 --> 00:37:20,440
Super generous portion there.
Yeah, it looks so hearty.

939
00:37:20,440 --> 00:37:23,680
Super... And that glistening, like,
lick of oil around the outside.

940
00:37:23,680 --> 00:37:25,320
Yeah.
I'm in.

941
00:37:34,880 --> 00:37:37,960
Shout out to the self-proclaimed
dough boys over there.

942
00:37:37,960 --> 00:37:39,720
(LAUGHS)

943
00:37:39,720 --> 00:37:42,600
Gnocchi for the masses
in four hours.

944
00:37:42,600 --> 00:37:45,880
That's just...stupidity? (LAUGHS)
Yeah!

945
00:37:45,880 --> 00:37:48,440
And only Andre would probably
put his hand up to go,

946
00:37:48,440 --> 00:37:49,680
"Yeah, let's do this."

947
00:37:49,680 --> 00:37:52,760
There's a fine line
between madness and genius.
Yeah.

948
00:37:52,760 --> 00:37:58,120
And he has come up with
these beautiful, light, plump pillows
of gnocchi.

949
00:37:58,120 --> 00:38:00,760
It catches
all of that beautiful ragu.

950
00:38:00,760 --> 00:38:02,480
And that's what you want.

951
00:38:03,680 --> 00:38:07,080
I really love
that fatty richness of the ragu.

952
00:38:07,080 --> 00:38:10,040
It just made me want to be, like,
around a fire,

953
00:38:10,040 --> 00:38:11,720
eating this bowl of food.

954
00:38:11,720 --> 00:38:14,600
I could not believe
that they not only made gnocchi,

955
00:38:14,600 --> 00:38:17,400
but they also bothered
to push them onto the paddle

956
00:38:17,400 --> 00:38:19,000
and get those lovely ridges,

957
00:38:19,000 --> 00:38:21,120
was just going the extra mile.

958
00:38:21,120 --> 00:38:22,320
They have been worth it,

959
00:38:22,320 --> 00:38:24,720
because they obviously catch
more of that sauce.

960
00:38:24,720 --> 00:38:26,800
So, it looks extremely attractive.

961
00:38:26,800 --> 00:38:29,440
In fact, it looks like... (CHUCKLES)

962
00:38:29,440 --> 00:38:31,040
It looks like it's perfection.

963
00:38:32,560 --> 00:38:35,320
Sweet dough, uh,
from the orange team.

964
00:38:36,320 --> 00:38:40,720
We have a sourdough doughnut
with lemon curd and meringue.

965
00:38:42,520 --> 00:38:44,120
It feels amazing.

966
00:38:45,560 --> 00:38:48,400
I reckon it looks epic.
Yeah, it looks adorable.

967
00:39:01,480 --> 00:39:03,200
I've got to hand it to Theo,

968
00:39:03,200 --> 00:39:06,040
that sourdough doughnut is, like...

969
00:39:06,040 --> 00:39:07,160
..10!

970
00:39:07,160 --> 00:39:08,680
10, 10, 10, 10, 10.

971
00:39:08,680 --> 00:39:10,920
Definitely,
I'd take this any day of the week,

972
00:39:10,920 --> 00:39:13,160
because of the flavour.

973
00:39:13,160 --> 00:39:15,880
I did enjoy the doughnuts,
I've got to give that.

974
00:39:17,200 --> 00:39:19,400
I think the lemon curd
tastes superb.

975
00:39:19,400 --> 00:39:21,960
And also the richness
on the sugar is just perfect.

976
00:39:22,960 --> 00:39:26,920
I thought that the dough
was really quite perfect.

977
00:39:26,920 --> 00:39:29,680
I love that caramelisation
on the outside,

978
00:39:29,680 --> 00:39:32,400
which is still super tender.

979
00:39:32,400 --> 00:39:35,960
He's done such a great job
and the flavour is delicious.

980
00:39:35,960 --> 00:39:39,520
And you know what?
For me, that filling was perfect.

981
00:39:40,520 --> 00:39:43,360
I'm not sure
whether the meringue was necessary.

982
00:39:43,360 --> 00:39:45,920
I did warn him that it might
take it into the sweet zone,

983
00:39:45,920 --> 00:39:46,920
and I think it does.

984
00:39:46,920 --> 00:39:48,520
But as it stands,

985
00:39:48,520 --> 00:39:49,920
I still really, really enjoy it.

986
00:39:49,920 --> 00:39:51,760
I think he's done a brilliant job.

987
00:39:56,160 --> 00:39:57,680
ALANA: There we go!

988
00:39:57,680 --> 00:39:59,400
BEN: I'm really
proud of the pink team.

989
00:39:59,400 --> 00:40:01,400
Let's put a little bit more lamb
in there...

990
00:40:01,400 --> 00:40:02,720
I'm really happy
with the flatbreads,

991
00:40:02,720 --> 00:40:04,880
the slow-cooked lamb,
the pickled chillies,

992
00:40:04,880 --> 00:40:08,240
the sumac onions...
Could you want any more, honestly?

993
00:40:08,240 --> 00:40:12,200
The main concern would probably be
the doughnut is a bit out there.

994
00:40:12,200 --> 00:40:15,520
But it's the way we've tried
to stand out and be different today.

995
00:40:15,520 --> 00:40:17,120
Hopefully that doesn't
count against us.

996
00:40:17,120 --> 00:40:19,720
Thanks! Enjoy, guys.
Have a good one!

997
00:40:21,360 --> 00:40:22,840
So this is the pink team's menu.

998
00:40:24,040 --> 00:40:26,320
And their savoury is
slow-cooked lamb pitta.

999
00:40:29,360 --> 00:40:31,000
I am fixated on this bread.

1000
00:40:31,000 --> 00:40:34,080
As I'm looking around,
everyone's got nice charred edges.

1001
00:40:34,080 --> 00:40:35,960
I'm loving that.
Yeah!

1002
00:40:35,960 --> 00:40:38,040
I've got some lovely char on mine.
I'm loving that.

1003
00:40:38,040 --> 00:40:39,880
Yeah, mine's got
beautiful char, too.

1004
00:40:39,880 --> 00:40:40,880
I'm going in.

1005
00:40:45,880 --> 00:40:47,440
Remarkable.

1006
00:40:47,440 --> 00:40:49,520
I've really, really enjoyed it,
actually.

1007
00:40:51,840 --> 00:40:55,400
And I've got to
really, really congratulate Samira,

1008
00:40:55,400 --> 00:40:58,600
because this bread is just perfect.

1009
00:40:58,600 --> 00:40:59,960
It's proved enough.

1010
00:40:59,960 --> 00:41:01,440
It's nice and soft.

1011
00:41:01,440 --> 00:41:03,720
It does what it's supposed to do,
it's wrapping well.

1012
00:41:03,720 --> 00:41:05,960
Yeah, it's really pliable...
And I loved the lamb!

1013
00:41:05,960 --> 00:41:07,760
It's tender, it's well-cooked.

1014
00:41:07,760 --> 00:41:09,280
It's delicious.
Mm-hm.

1015
00:41:09,280 --> 00:41:12,120
Alright, let's move on
to pink team's Chinese doughnut.

1016
00:41:14,680 --> 00:41:16,680
What do you think of
the looks of this one?

1017
00:41:16,680 --> 00:41:18,040
It's...it's hefty.

1018
00:41:19,520 --> 00:41:21,920
I'm a bit scared
about how to attack this.

1019
00:41:21,920 --> 00:41:23,120
Same.

1020
00:41:27,880 --> 00:41:29,360
Hmm.

1021
00:41:29,360 --> 00:41:31,240
The thing I loved
the most about this

1022
00:41:31,240 --> 00:41:33,160
was probably
the chocolate creme pat.

1023
00:41:35,120 --> 00:41:37,120
In terms of the vessel itself,

1024
00:41:37,120 --> 00:41:40,000
I think what I feared has happened.

1025
00:41:40,000 --> 00:41:41,920
The fact
that they used a baking powder,

1026
00:41:41,920 --> 00:41:43,320
it's just compromised
on the texture.

1027
00:41:43,320 --> 00:41:46,800
It doesn't have that glutinous chew
that you look for in dough.

1028
00:41:46,800 --> 00:41:50,040
So it's sort of a bit shorter
and cakey.

1029
00:41:50,040 --> 00:41:52,080
I am not satisfied
with the doughnut.

1030
00:41:52,080 --> 00:41:53,280
I think it's too tough.

1031
00:41:54,280 --> 00:41:56,000
It hasn't raised enough.

1032
00:41:57,440 --> 00:41:59,600
And we end up
with a lump of something,

1033
00:41:59,600 --> 00:42:01,680
which is not really what I expect.

1034
00:42:01,680 --> 00:42:04,160
Unfortunately, on Dough Fest day,

1035
00:42:04,160 --> 00:42:07,040
it's the dough
that fell a bit short.

1036
00:42:07,040 --> 00:42:10,840
Yellow team - wondering how
they're going for service.

1037
00:42:10,840 --> 00:42:11,840
Yeah.

1038
00:42:11,840 --> 00:42:14,160
Because when I saw them just before,

1039
00:42:14,160 --> 00:42:15,800
they weren't set at all.
Yeah.

1040
00:42:15,800 --> 00:42:17,280
SNEZ: I'm sorry, guys.

1041
00:42:18,880 --> 00:42:20,040
I'm so sorry, it's taking forever.

1042
00:42:21,840 --> 00:42:24,680
I am so sorry, it's coming out.

1043
00:42:25,680 --> 00:42:28,200
It's really a lot of pressure
when everybody's staring at you.

1044
00:42:28,200 --> 00:42:30,360
So, just saying, uh, forgive us!

1045
00:42:31,760 --> 00:42:33,120
JAMIE: How many do we have, total?

1046
00:42:33,120 --> 00:42:35,320
This is the first one.
I'm so sorry for the wait.

1047
00:42:49,600 --> 00:42:53,080
SNEZ: This will get messy,
so definitely get, um, napkins.

1048
00:42:54,560 --> 00:42:57,080
Can't believe we pulled off
those bloody noodles!

1049
00:42:57,080 --> 00:42:58,880
JAMIE: We're working really hard

1050
00:42:58,880 --> 00:43:00,840
to serve those delicious
South-East Asian flavours.

1051
00:43:01,840 --> 00:43:03,840
Our noodles are fresh and vibrant,

1052
00:43:03,840 --> 00:43:06,200
delicious prawn and a lot of crunch.

1053
00:43:06,200 --> 00:43:08,800
Brioche buns
that are perfectly smooth

1054
00:43:08,800 --> 00:43:11,640
and filled with
this delicious cream and curd.

1055
00:43:11,640 --> 00:43:13,640
This is the part I love, you know?

1056
00:43:13,640 --> 00:43:15,360
But we were rushing.

1057
00:43:15,360 --> 00:43:17,560
And obviously, when you rush,
you make mistakes.

1058
00:43:17,560 --> 00:43:19,360
Got a few noodles out.

1059
00:43:23,760 --> 00:43:27,040
Enjoy, ladies.
Thank you so much for waiting!

1060
00:43:30,960 --> 00:43:32,840
Alright, this is yellow team's menu.

1061
00:43:34,320 --> 00:43:37,520
And their savoury is
pan-seared prawns with cold noodles.

1062
00:43:39,240 --> 00:43:41,560
ANDY: I think it looks good!
POH: It looks good...

1063
00:43:41,560 --> 00:43:44,680
Like, plenty of crunchy, like,
textural elements on top.

1064
00:43:44,680 --> 00:43:46,160
Quite a lot of noodles!

1065
00:43:46,160 --> 00:43:48,040
A lot of noodles.

1066
00:43:55,360 --> 00:43:58,160
I thought this was a great idea
to stand out from the pack.

1067
00:43:59,800 --> 00:44:02,960
There is so much work
in this plate of food.

1068
00:44:02,960 --> 00:44:04,960
I just don't know if it was worth it.

1069
00:44:04,960 --> 00:44:06,280
Yeah.

1070
00:44:06,280 --> 00:44:08,560
Audra was literally on noodle prep

1071
00:44:08,560 --> 00:44:10,040
for the whole cook.
Mm-hm.

1072
00:44:10,040 --> 00:44:12,280
It just misses the mark a little bit.

1073
00:44:12,280 --> 00:44:13,800
The first thing that hit my palate

1074
00:44:13,800 --> 00:44:17,080
is how oddly unbalanced
the sauce is.

1075
00:44:17,080 --> 00:44:20,320
I thought they were going to
hit this dressing so hard,

1076
00:44:20,320 --> 00:44:21,640
and I thought we would get

1077
00:44:21,640 --> 00:44:26,040
all these, like, bright,
vibrant, punchy flavours.

1078
00:44:26,040 --> 00:44:28,840
But all I'm tasting is just
kind of this weird bitterness.

1079
00:44:28,840 --> 00:44:30,840
For me, the first thing
that came up to me

1080
00:44:30,840 --> 00:44:33,000
is the excess of noodles in my dish.

1081
00:44:33,000 --> 00:44:38,120
They did not have time to absorb
the dressing or any liquid.

1082
00:44:38,120 --> 00:44:41,800
And sadly,
this is not only just overcooked,

1083
00:44:41,800 --> 00:44:44,680
but it's a nightmare to eat.
Absolutely.

1084
00:44:44,680 --> 00:44:47,440
Alright, now we're up
to yellow team's sweet,

1085
00:44:47,440 --> 00:44:49,960
with their lemon lime cream bun.

1086
00:44:58,600 --> 00:45:01,360
(GIGGLES)
It's really hard to eat!

1087
00:45:01,360 --> 00:45:03,000
(ALL CHUCKLE)
What's going on with my face?

1088
00:45:03,000 --> 00:45:05,400
Funny.
Oh, yeah, a bit down there.

1089
00:45:05,400 --> 00:45:07,200
(ALL LAUGH)

1090
00:45:08,200 --> 00:45:09,680
POH: Yeah, really hard to eat.

1091
00:45:09,680 --> 00:45:12,400
But I think Snez has done
a really good job on the brioche.

1092
00:45:12,400 --> 00:45:15,800
It had that bready, yeasty flavour

1093
00:45:15,800 --> 00:45:18,320
that I think
real handmade brioche has.

1094
00:45:19,680 --> 00:45:22,320
We get so used to these
overly sweet buns

1095
00:45:22,320 --> 00:45:25,280
that just melt in your hands
with burgers and all of that.

1096
00:45:25,280 --> 00:45:28,240
It's more similar to the brioche
that I've had in Sicily

1097
00:45:28,240 --> 00:45:29,600
with the little top-knot,

1098
00:45:29,600 --> 00:45:31,360
that they eat
for breakfast there.

1099
00:45:32,480 --> 00:45:35,080
The lime curd and the lemongrass
is also really beautiful.

1100
00:45:35,080 --> 00:45:36,640
I love the way they included

1101
00:45:36,640 --> 00:45:38,560
those little bits
of lime flesh in there

1102
00:45:38,560 --> 00:45:40,880
so you really got
those pops of sourness

1103
00:45:40,880 --> 00:45:44,240
and that juicy fruit kind of thing
going on, which is lovely.

1104
00:45:44,240 --> 00:45:47,480
In France we have something
very similar called a tropezienne.

1105
00:45:47,480 --> 00:45:49,520
I used to make them when I was tiny.

1106
00:45:49,520 --> 00:45:53,360
It consists of brioche dough,
flatter,

1107
00:45:53,360 --> 00:45:56,280
with a creme madame inside
with some kirsch.

1108
00:45:56,280 --> 00:45:59,520
Instead, what they did, the same
using lime and lemongrass.

1109
00:45:59,520 --> 00:46:01,160
It's perfect.

1110
00:46:04,040 --> 00:46:06,200
I'm just going to be doing this
all night long.

1111
00:46:06,200 --> 00:46:08,120
It's alright. Love that.

1112
00:46:08,120 --> 00:46:09,480
Yeah. (LAUGHS)
(EXHALES)

1113
00:46:11,080 --> 00:46:13,840
DECLAN: There's a big line
of people there,

1114
00:46:13,840 --> 00:46:16,760
hungry diners
waiting to try our food.

1115
00:46:16,760 --> 00:46:19,520
I'm so proud
of how the girls are working.

1116
00:46:19,520 --> 00:46:22,320
Are you alright down there, Loz?
Killing it. Happy.

1117
00:46:22,320 --> 00:46:25,480
OK...
Happy days. (LAUGHS) Whoo!

1118
00:46:25,480 --> 00:46:27,760
We worked cohesively as a team,

1119
00:46:27,760 --> 00:46:31,440
and we've got some bloody delicious
flavours going on there.

1120
00:46:31,440 --> 00:46:33,360
Keep going girls, you got this!

1121
00:46:33,360 --> 00:46:35,040
No, you got this, Deckers.

1122
00:46:35,040 --> 00:46:39,000
Fried pizza topped with
stracciatella, sugo and XO.

1123
00:46:39,000 --> 00:46:41,440
It's so naughty and delicious.
I know...

1124
00:46:41,440 --> 00:46:45,320
And the sweet dish - choux bun
filled with a Nutella creme pat,

1125
00:46:45,320 --> 00:46:47,280
and a hazelnut praline.

1126
00:46:47,280 --> 00:46:49,560
Alright. God!

1127
00:46:49,560 --> 00:46:52,800
I just hope this praline
has turned out nicely for the judges.

1128
00:46:54,560 --> 00:46:58,080
Alright. Thank you so much.

1129
00:47:04,240 --> 00:47:07,280
OK. Turquoise team's savoury...

1130
00:47:08,880 --> 00:47:13,560
..is a pizza fritta with salumi XO
and stracciatella.

1131
00:47:15,160 --> 00:47:18,040
ANDY: My mouth is watering!
My mouth is watering, yeah, it is.

1132
00:47:18,040 --> 00:47:21,080
It's very appetising.
How happy are we? (LAUGHS)

1133
00:47:23,440 --> 00:47:25,440
Mm.

1134
00:47:25,440 --> 00:47:26,880
Wow.

1135
00:47:28,160 --> 00:47:30,120
Wow.
(GIGGLES)

1136
00:47:32,160 --> 00:47:37,000
That is so good, so good!

1137
00:47:38,680 --> 00:47:39,920
Let's start with the dough.

1138
00:47:39,920 --> 00:47:44,440
Beautiful, beautiful aeration
on that prove.

1139
00:47:44,440 --> 00:47:47,680
It's got a little bit of chew
and great flavour as well.

1140
00:47:47,680 --> 00:47:50,360
And it's beautifully crisp
on the outside.

1141
00:47:51,760 --> 00:47:54,000
And it is just the perfect vehicle

1142
00:47:54,000 --> 00:47:57,520
for all of the money
that is going on top.

1143
00:47:57,520 --> 00:48:01,400
This multitude of topping
on the top - is it soft,

1144
00:48:01,400 --> 00:48:02,600
that tomato sauce

1145
00:48:02,600 --> 00:48:05,040
also really corresponds well
with everything.

1146
00:48:05,040 --> 00:48:07,720
And you know what? I would have
the whole lot, nonstop.

1147
00:48:07,720 --> 00:48:11,160
Yeah, I think I'm going to go back
for more. (LAUGHS)

1148
00:48:11,160 --> 00:48:13,560
Bless yous, thank you so much.

1149
00:48:17,120 --> 00:48:20,000
Turquoise team's sweet
is Nutella choux au craquelin.

1150
00:48:21,160 --> 00:48:26,080
OK, I'm very intrigued
about this, very, very intrigued.

1151
00:48:26,080 --> 00:48:28,560
Because that hazelnut praline,

1152
00:48:28,560 --> 00:48:31,920
at one stage,
it was literally a brick of toffee.

1153
00:48:49,600 --> 00:48:51,600
It's all about generosity today,
isn't it?

1154
00:48:52,880 --> 00:48:55,160
Are you going in?
I kind of want to do this.

1155
00:48:58,280 --> 00:49:00,200
Oh!
Oh!

1156
00:49:02,120 --> 00:49:03,760
Ha!

1157
00:49:03,760 --> 00:49:05,120
Whoa.
Whoa!

1158
00:49:08,640 --> 00:49:12,440
I always worry a little bit
when people do conventional pairings

1159
00:49:12,440 --> 00:49:14,800
like strawberries and Nutella,

1160
00:49:14,800 --> 00:49:19,920
but, uh-oh, accidentally finished
all of mine.

1161
00:49:19,920 --> 00:49:23,040
Um, so yum, so yum.

1162
00:49:23,040 --> 00:49:26,320
Peeling back the lid and eating it,
I felt like a little kid.

1163
00:49:27,440 --> 00:49:29,560
It's just so joyful.

1164
00:49:29,560 --> 00:49:31,440
And I am so glad

1165
00:49:31,440 --> 00:49:34,520
that Laura saved that praline,
which was more like a toffee,

1166
00:49:34,520 --> 00:49:36,840
because that was my favourite part.
Yeah.

1167
00:49:36,840 --> 00:49:41,040
For Dough Fest, again,
I wouldn't change a thing.

1168
00:49:41,040 --> 00:49:44,000
The choux, which was
Declan's little baby,

1169
00:49:44,000 --> 00:49:46,680
he really wanted them
to be identical.

1170
00:49:47,680 --> 00:49:52,200
And then the feeling is naughty,
very, very naughty.

1171
00:49:52,200 --> 00:49:56,040
I've got to give it to Declan, like,
he didn't just do amazing choux buns,

1172
00:49:56,040 --> 00:49:57,520
he led that team, he led that team.

1173
00:49:57,520 --> 00:49:59,240
I think they made a great team,
the three of them.

1174
00:49:59,240 --> 00:50:00,720
That's right.

1175
00:50:00,720 --> 00:50:02,280
LAUREN: Take it.
SARAH: Whoo-hoo!

1176
00:50:02,280 --> 00:50:03,600
Whoo!
Last two!

1177
00:50:03,600 --> 00:50:06,040
Yay, we killed it! Great work.
Team turquoise.

1178
00:50:06,040 --> 00:50:08,000
Well done.

1179
00:50:08,000 --> 00:50:09,560
That's the last one, guys.
(ALL CHEER)

1180
00:50:09,560 --> 00:50:12,160
Yay! Good job!
Sold out, sold out.

1181
00:50:13,520 --> 00:50:14,640
Oh, my God!

1182
00:50:14,640 --> 00:50:15,640
Boys, well done.

1183
00:50:15,640 --> 00:50:16,640
Well done.
Great job.

1184
00:50:16,640 --> 00:50:19,080
I'll be cooking gnocchi
till midnight.

1185
00:50:19,080 --> 00:50:20,320
Gnocchi boy!

1186
00:50:25,080 --> 00:50:29,680
We always knew that you guys
would have what it takes

1187
00:50:29,680 --> 00:50:32,240
to dish out the dough to the masses.

1188
00:50:32,240 --> 00:50:35,000
And, boy, did you PROVE us right.

1189
00:50:36,600 --> 00:50:39,520
The garden,
it was absolutely buzzing.

1190
00:50:39,520 --> 00:50:42,080
And the food -
don't even get me started.

1191
00:50:43,280 --> 00:50:46,960
The good food isn't the only reason
to celebrate.

1192
00:50:47,960 --> 00:50:51,040
All together, you guys raised...

1193
00:50:54,720 --> 00:50:57,040
..¤4,000 for charity.

1194
00:51:03,120 --> 00:51:06,960
Now, with
so many delicious dishes...

1195
00:51:08,400 --> 00:51:11,200
..you made it really hard for us
to narrow down.

1196
00:51:11,200 --> 00:51:12,360
Turquoise team...

1197
00:51:13,360 --> 00:51:17,200
..your pizza fritta
was so freaking good.

1198
00:51:17,200 --> 00:51:21,160
The dough was spot on.
The toppings, holey moley!

1199
00:51:22,440 --> 00:51:24,360
Yellow team.

1200
00:51:24,360 --> 00:51:27,240
The flavour
in that dessert was lovely.

1201
00:51:27,240 --> 00:51:29,640
Snez, that brioche was brilliant.

1202
00:51:30,680 --> 00:51:34,440
Pink team, those wraps
were proven perfectly,

1203
00:51:34,440 --> 00:51:37,800
the sauce superb,
and the lamb beautifully cooked.

1204
00:51:37,800 --> 00:51:43,680
Orange team, your gnocchi was
an absolute ripper - plump, light.

1205
00:51:43,680 --> 00:51:48,200
Andre, such an impressive
and insane feat. (LAUGHS)

1206
00:51:48,200 --> 00:51:51,040
You all served at least one dish
we would be happy

1207
00:51:51,040 --> 00:51:52,880
to receive at any festival.

1208
00:51:54,680 --> 00:51:58,280
But there was one team
that gave us two.

1209
00:51:59,720 --> 00:52:02,600
And that team was the...

1210
00:52:05,640 --> 00:52:06,760
..turquoise team!

1211
00:52:20,240 --> 00:52:21,920
Congratulations, turquoise team.

1212
00:52:21,920 --> 00:52:23,440
Oh, thank you.

1213
00:52:23,440 --> 00:52:25,960
Immunity is all yours.
Yay!

1214
00:52:25,960 --> 00:52:27,680
Oh, my God! Amazing!

1215
00:52:27,680 --> 00:52:29,320
Good stuff, guys.

1216
00:52:29,320 --> 00:52:32,240
Declan, that choux was a chonker.
(LAUGHTER)

1217
00:52:32,240 --> 00:52:33,880
But we loved every mouthful.

1218
00:52:35,560 --> 00:52:37,840
I'm so happy, thank you.

1219
00:52:37,840 --> 00:52:38,880
SOFIA: Thank you.

1220
00:52:38,880 --> 00:52:41,560
Well, Declan, Laura, Sarah,

1221
00:52:41,560 --> 00:52:45,320
come Sunday, you'll all be
safe and sound up on the gantry.

1222
00:52:45,320 --> 00:52:46,520
So good.
Amazing.

1223
00:52:48,000 --> 00:52:49,640
Good night.
POH: Well done, everyone.

1224
00:52:49,640 --> 00:52:51,680
ANDY: Well done, everybody.

1225
00:52:55,080 --> 00:52:57,560
See you next year at Dough Fest!

1226
00:52:59,680 --> 00:53:02,200
NARRATOR: Sunday night
on MasterChef Australia...

1227
00:53:02,200 --> 00:53:04,680
It's Junda Khoo!

1228
00:53:04,680 --> 00:53:08,320
..a two-round elimination...
Oh!

1229
00:53:08,320 --> 00:53:10,800
..puts their tastebuds to the test.

1230
00:53:10,800 --> 00:53:14,520
There are more than 40 ingredients
in that bowl.

1231
00:53:15,680 --> 00:53:16,720
Oh, Jesus.

1232
00:53:17,920 --> 00:53:19,560
What are you thinking, mate?

1233
00:53:19,560 --> 00:53:21,800
I really don't want to be cooking
in that second round.

1234
00:53:21,800 --> 00:53:23,720
Ooh!

1235
00:53:23,720 --> 00:53:24,920
And next week...

1236
00:53:24,920 --> 00:53:26,400
(ALL GASP)

1237
00:53:27,480 --> 00:53:30,600
..is the sweetest week of all.

1238
00:53:30,600 --> 00:53:32,760
POH: It's dishes like that
that are career making.

1239
00:53:38,360 --> 00:53:40,360
Captions by Red Bee Media