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VOICEOVER: Previously
on MasterChef Australia...
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00:00:06,000 --> 00:00:08,880
..the week got off
to a flying start.
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00:00:08,880 --> 00:00:10,760
It's time to hustle.
Let's go. Come on!
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00:00:10,760 --> 00:00:11,960
Come on!
5
00:00:11,960 --> 00:00:15,440
Zumbo's pressure test
put Alvin in a tailspin...
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00:00:16,800 --> 00:00:19,560
I'm out. I'm out.
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00:00:19,560 --> 00:00:21,360
..and sent Dulan home.
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00:00:21,360 --> 00:00:23,400
(CHEERING)
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Then...
What is this?
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..in a Beat the Chef challenge...
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JOCK: Matt Stone, everybody!
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..Billie and Michael
stunned the judges.
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00:00:33,600 --> 00:00:34,880
We loved it.
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..and took out a pin each.
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00:00:39,480 --> 00:00:42,800
Tonight,
it's a surprise service challenge
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with a massive guest chef.
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MINOLI: Absolutely fangirling.
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Can the Fans
defeat the Favourites once again?
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SONG: # 'Cause you're hot
then you're cold
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# You're yes then you're no
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# You're in
then you're out
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# You're up then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot then you're cold
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# You're yes then you're no
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# You're in
then you're out
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# You're up then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
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# But you don't really wanna go-o
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# You're hot then you're cold
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# You're yes then you're no
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# You're in
then you're out
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# You're up then you're down. #
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(SINGS) # Here we go again... #
What do you think it's going to be?
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I don't want to try and predict it.
Oh, OK.
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'Cause I think, like,
I'll psych myself out
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when it's completely something else.
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Wearing white aprons,
but it's Sunday.
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I don't want to be
in another elimination right now.
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I feel like I haven't had a win yet
49
00:02:05,400 --> 00:02:07,760
and I haven't quite found my feet
in the MasterChef kitchen.
50
00:02:07,760 --> 00:02:10,400
So, I want to really have a chance
to impress the judges,
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but I have no idea
what they've got planned today.
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What do you reckon, Jock?
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(CHUCKLES)
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What is it going to be?
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Oh, my God.
Oh, God.
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What is this?
Oh, no.
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Oh, my God.
It's a service challenge.
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What?!
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Oh, it is!
Oh, my God.
You're joking.
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ALVIN: There are tables and chairs
all set up.
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Ooh, they're pretty.
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It's a service challenge.
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And the tables and chairs
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suspiciously look like
some European bistro.
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It's French.
The chairs are kind of French.
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Oh...it is.
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There's nothing European about here,
so I'm screwed.
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Stand in front.
Challenge...
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Morning, everybody.
ALL: Morning.
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Welcome back.
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Now, you've probably noticed
one of us isn't here.
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Yeah.
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Unfortunately, Jock is ill.
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Oh...
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He's resting up at home,
and we are going to soldier on.
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It's me and you.
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(LAUGHTER)
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But in Jock's absence, we thought
we'd invite someone very special
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to join us for a few days.
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Uh-oh.
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He's a friend of the show
and a legend of this very kitchen.
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He's one of Australia's
best-known chefs.
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He's the creative director
at Vue de Monde.
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Please welcome Shannon Bennett.
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(CHEERING)
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MINOLI: I am a huge fan
of Shannon Bennett.
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I've eaten at Vue de Monde,
and it's just next level.
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I don't know how his brain works,
but he is a magician.
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So, this epic.
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Oh, my God.
That's insane.
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Guys, how you going?
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Hey.
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How are you, mate?
Lovely to see you.
You too.
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Love the suit.
Thanks for coming in.
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00:04:06,720 --> 00:04:09,040
Shannon, it's an absolute delight
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to have you here
in the MasterChef kitchen.
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00:04:11,560 --> 00:04:12,600
Thanks, Mel.
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00:04:12,600 --> 00:04:15,560
Yeah. It's good to have
familiar faces here as well.
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00:04:15,560 --> 00:04:17,800
Sashi, I mean, Julie, Billie.
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And I'm looking forward to meeting
some new faces as well, so....
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00:04:21,000 --> 00:04:22,400
Yeah.
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00:04:22,400 --> 00:04:25,000
Billie, Shannon was no stranger
to your season.
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Yeah.
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Shannon did
the immunity challenges,
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and it was always nice
to have him here.
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He was always generous
with his knowledge and advice
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and quite calming.
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Are you saying Jock's not calming?
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(LAUGHTER)
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Yeah. I'm liking this.
This is nice.
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Max, you're a huge fan of this show.
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You must have seen Shannon
in this kitchen many times before.
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Yeah. I've watched the show
for many years
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and loved episodes
that you've been on, Shannon.
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And, luckily, eaten at Vue as well.
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So, I've had that experience,
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which was one of the top three
culinary experiences I've ever had.
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So...
Do you care to share
where in the top three?
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(LAUGHTER)
120
00:05:01,720 --> 00:05:03,800
I don't have children,
but if I had three children,
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they'd all rank equally
in the top three.
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00:05:05,800 --> 00:05:08,280
Good response. Yeah. I like it.
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Alright. Well, let's get started.
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It is Sunday and we know
you're expecting an elimination.
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00:05:14,840 --> 00:05:16,880
But today,
we're switching things up.
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00:05:18,000 --> 00:05:21,600
If you couldn't already tell,
this is a service challenge.
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And because Shannon's here,
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this is a service challenge
inspired by French cuisine.
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Cool.
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00:05:28,960 --> 00:05:30,880
MONTANA: I'm really excited
for French.
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00:05:30,880 --> 00:05:33,440
It sort of forms the basis
of a lot of cooking.
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You can use French techniques
in any cuisine.
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You've got your super fine dining,
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and then, on the other end,
you've got classic French dishes
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00:05:39,800 --> 00:05:41,520
that are really rich and heavy,
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00:05:41,520 --> 00:05:44,960
and you can go really any way
you want to in this challenge.
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00:05:44,960 --> 00:05:49,440
French cookery is about curating
ingredients with great technique,
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so, today is going back to basics,
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but at the same time
using your instincts,
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00:05:54,720 --> 00:05:56,320
whether it's going
to be bistro food,
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00:05:56,320 --> 00:05:57,760
whether it's going
to be fine-dining food.
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00:05:57,760 --> 00:06:00,840
And I suppose it's really about
how brave you're going to be.
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00:06:00,840 --> 00:06:03,240
I've got some rules.
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00:06:03,240 --> 00:06:07,800
Each team, they'll need to cook
a French entree, main and dessert
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for 20 diners.
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00:06:10,760 --> 00:06:14,600
Those that cook the least impressive
entree, main and dessert,
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00:06:14,600 --> 00:06:16,760
regardless of what team you're on,
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00:06:16,760 --> 00:06:19,440
they'll have to cook
in tomorrow's mystery box
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00:06:19,440 --> 00:06:22,360
in order to save yourself
from elimination.
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00:06:23,760 --> 00:06:26,880
Simply, if you win your course,
you're safe.
151
00:06:27,880 --> 00:06:31,040
You guys will have two hours
to prepare your elements
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00:06:31,040 --> 00:06:33,080
until your service starts.
153
00:06:33,080 --> 00:06:35,880
Now, Tommy's ill today,
recovering at home.
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00:06:35,880 --> 00:06:38,920
So, that means
we've got uneven teams -
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00:06:38,920 --> 00:06:41,680
10 Fans and 11 Favourites.
156
00:06:41,680 --> 00:06:45,440
So, one Favourite
will need to sit out this challenge.
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00:06:45,440 --> 00:06:49,280
You guys need to organise yourselves
into who's cooking what course,
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00:06:49,280 --> 00:06:50,920
and you guys need to
sit a person out.
159
00:06:50,920 --> 00:06:52,760
Right. What do you want to do, guys?
160
00:06:52,760 --> 00:06:56,040
OK. First, let's decide on
who want to sit out.
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I've done a lot of cooking
in the past week,
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so I'd be happy to sit out.
163
00:07:00,280 --> 00:07:02,480
Then, entree.
Who's comfortable with entree?
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00:07:02,480 --> 00:07:04,560
Four on entree, three for mains.
165
00:07:04,560 --> 00:07:07,160
Choosing our teams all happens
quite naturally, I think.
166
00:07:07,160 --> 00:07:09,200
So. It's me, Sarah, Aldo.
167
00:07:09,200 --> 00:07:11,920
We need one more.
We'll all do entree, then. Yeah?
168
00:07:11,920 --> 00:07:14,360
All of us have just gone
into the spaces
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that we feel a lot more confident.
170
00:07:16,200 --> 00:07:18,200
I would do main.
Yeah.
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I'd go dessert.
Dessert.
Yeah.
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00:07:20,040 --> 00:07:21,280
So, that's three?
Yeah.
173
00:07:21,280 --> 00:07:24,560
What do we do? Do we...?
I've got no ideas.
174
00:07:24,560 --> 00:07:27,040
I'll go with...I'll go Matty boy...
Yeah, on entree?
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Fish stock.
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00:07:28,320 --> 00:07:29,800
I might go with you guys
on entree, then.
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00:07:29,800 --> 00:07:31,920
I'll go entree or not enough room?
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I've got no idea.
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I was leaning towards entree today,
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but that decision was made for me.
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00:07:36,560 --> 00:07:38,520
Do a main. Do a main.
182
00:07:38,520 --> 00:07:40,480
I just got sort of
shuffled in to mains.
183
00:07:40,480 --> 00:07:43,760
Seafood bouillabaisse gourmet.
184
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A what?
Bouillabaisse.
185
00:07:45,560 --> 00:07:49,280
It's not my style of cooking at all,
so I'm terrified.
186
00:07:49,280 --> 00:07:52,160
Where are we going?
You're main.
187
00:07:52,160 --> 00:07:55,280
And you're main,
with us, aren't you?
Yeah.
188
00:07:55,280 --> 00:07:57,520
Are you OK?
Yeah.
Are you confident?
189
00:07:59,120 --> 00:08:02,240
OK, Favourites. Who is sitting out?
190
00:08:03,640 --> 00:08:05,000
Jules.
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00:08:05,000 --> 00:08:06,760
(LAUGHTER)
ANDY: She's, like, hiding.
192
00:08:06,760 --> 00:08:09,280
And, everybody else,
you have full access
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00:08:09,280 --> 00:08:12,520
to all of the ingredients
in the pantry and the garden.
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Shannon will mentor you today
and run the kitchen.
195
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Good luck, everyone.
Your time starts now.
196
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Yeah!
197
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Come on, guys.
198
00:08:25,680 --> 00:08:29,200
We're planning.
We're planning. Let's do it.
199
00:08:29,200 --> 00:08:30,680
Hand them down. Throw them down.
200
00:08:30,680 --> 00:08:32,480
Shall we draw the...?
201
00:08:32,480 --> 00:08:36,080
I'm thinking steak tartare.
Steak tartare.
202
00:08:36,080 --> 00:08:38,240
Steak tartare?
Yep.
203
00:08:38,240 --> 00:08:42,000
On the entree team is Ali, Max,
myself and Jenn.
204
00:08:42,000 --> 00:08:44,000
Eye fillet.
Eye fillet.
205
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Steak tartare
is finally diced raw beef
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mixed through with
fresh herbs, egg yolk.
207
00:08:51,360 --> 00:08:53,400
If they've got any truffles.
Crispy potatoes.
208
00:08:53,400 --> 00:08:56,600
So, we want it actually to be a...
A crunchy rectangle of potato.
Yeah.
209
00:08:56,600 --> 00:08:59,400
Potato.
With the steak tartare on top.
210
00:08:59,400 --> 00:09:02,680
I've only ever had steak tartare
once in my life in a restaurant.
211
00:09:02,680 --> 00:09:04,480
I have no idea how to make it.
212
00:09:04,480 --> 00:09:06,160
Yeah, looks good.
213
00:09:06,160 --> 00:09:08,320
Give it a little, like, a little...
Lines?
214
00:09:08,320 --> 00:09:10,640
Annotate it. Annotate everything.
215
00:09:14,360 --> 00:09:16,120
French is all about the technique.
216
00:09:16,120 --> 00:09:17,760
Finesse.
Finesse.
217
00:09:17,760 --> 00:09:21,000
So, with that in mind, fish...
kind of like classic flavours.
218
00:09:21,000 --> 00:09:23,520
What are we thinking?
Classic, like salmon and...
219
00:09:23,520 --> 00:09:26,480
..and a sauce.
Yeah. A beurre blanc.
220
00:09:26,480 --> 00:09:31,520
On entrees, it is Christina,
Aldo, Michael and myself.
221
00:09:31,520 --> 00:09:34,880
I mean, beurre blanc, like,
it's a classic French...
If it's done well...
222
00:09:34,880 --> 00:09:36,320
..it's beautiful.
Yeah.
223
00:09:36,320 --> 00:09:39,240
Talking about doing a beurre blanc,
wine-based sauce,
224
00:09:39,240 --> 00:09:41,280
which is going to
coat that salmon beautifully.
225
00:09:41,280 --> 00:09:43,840
Like, little portion of, like,
salmon that's just set.
226
00:09:43,840 --> 00:09:46,760
So it's not, like, cooked through at
all. It's just set and like, flaky.
227
00:09:46,760 --> 00:09:48,080
Quite a simple dish.
228
00:09:48,080 --> 00:09:52,680
It's about stripping it back
and doing a few elements perfectly.
229
00:09:53,840 --> 00:09:55,200
So, what do we do?
230
00:09:56,320 --> 00:09:57,720
What are we thinking?
231
00:09:57,720 --> 00:09:59,440
Something like fish?
232
00:09:59,440 --> 00:10:01,240
Or meat?
233
00:10:01,240 --> 00:10:04,840
Mains team today
is myself, Harry and Keyma.
234
00:10:04,840 --> 00:10:07,160
We're up against
Sashi, Mindy and Minoli.
235
00:10:08,160 --> 00:10:09,720
I don't think we need to
go with fine dining.
236
00:10:09,720 --> 00:10:11,800
Homestyle kind of food.
237
00:10:11,800 --> 00:10:13,720
As much as they like their finesse,
238
00:10:13,720 --> 00:10:15,480
they still love their homestyle also.
239
00:10:15,480 --> 00:10:17,120
On paper, it looks pretty bad,
240
00:10:17,120 --> 00:10:20,000
and if I was a betting man, I think
they'd be paying pretty well.
241
00:10:21,080 --> 00:10:23,240
What's that...fish in a...
fish in a wrap.
242
00:10:23,240 --> 00:10:25,000
Fish in a...
Oh, yeah. Fish in a...
243
00:10:25,000 --> 00:10:27,160
Fish in a... En papillote.
244
00:10:27,160 --> 00:10:29,600
Yeah. That one.
So, fish in a parcel.
245
00:10:29,600 --> 00:10:31,240
Are you happy to do that?
Yeah.
246
00:10:31,240 --> 00:10:33,280
So, the plan is to do
a nice portion of fish.
247
00:10:33,280 --> 00:10:34,920
And we can wrap it. That's French.
248
00:10:34,920 --> 00:10:37,600
But I have no idea what we're
going to be serving it with.
249
00:10:37,600 --> 00:10:38,880
And then we need a fresh...
250
00:10:38,880 --> 00:10:42,760
I think, something green, like a...
Pantry's opening, gang. Go for it.
251
00:10:42,760 --> 00:10:44,560
Oh, my God. So, what else?
252
00:10:45,640 --> 00:10:47,680
Probably a zucchini or something.
I'm going to go get...
253
00:10:47,680 --> 00:10:49,400
I'm going to go start on the fish.
254
00:10:49,400 --> 00:10:52,880
The lack of cohesion in our team
today might show in our dish,
255
00:10:52,880 --> 00:10:55,000
but we'll just figure it out
as we go.
256
00:10:56,600 --> 00:10:58,960
I've seen this beautiful piece
of barramundi.
257
00:10:58,960 --> 00:11:00,800
Go to the barra.
258
00:11:00,800 --> 00:11:02,720
I hope I can do
this fish justice today.
259
00:11:02,720 --> 00:11:05,680
It's French cooking, it's refined.
I don't want to hack this fish up.
260
00:11:05,680 --> 00:11:07,680
I want to do
clean, consistent portions
261
00:11:07,680 --> 00:11:11,040
and steer this fish parcel dish
in the right direction.
262
00:11:15,160 --> 00:11:17,640
Mel?
Yeah.
Do you want vanilla paste or...?
263
00:11:17,640 --> 00:11:19,160
Yes.
Yeah?
264
00:11:19,160 --> 00:11:20,560
That should be enough.
265
00:11:20,560 --> 00:11:22,920
Steph, Montana and I are essentially
the same desserts team
266
00:11:22,920 --> 00:11:24,720
that were in
the first service challenge.
267
00:11:24,720 --> 00:11:27,280
We won against Billie, Alvin
and John last time.
268
00:11:27,280 --> 00:11:29,280
So, I'm a bit worried they're
going to step up their game.
269
00:11:29,280 --> 00:11:33,200
So, today,
our dessert needs to be amazing.
270
00:11:33,200 --> 00:11:35,240
I'll start separating eggs
for us, Steph.
271
00:11:35,240 --> 00:11:36,360
Thank you.
272
00:11:36,360 --> 00:11:38,800
We want something rich.
We want something sweet.
273
00:11:38,800 --> 00:11:40,840
But we also want to show
lots of technique
274
00:11:40,840 --> 00:11:43,760
with textural elements
as well as the flavour elements.
275
00:11:43,760 --> 00:11:46,120
I'm just like, how do you...?
276
00:11:46,120 --> 00:11:48,280
(BOTH LAUGH)
277
00:11:51,880 --> 00:11:54,200
Today, we are going to go all out.
278
00:11:54,200 --> 00:11:57,480
And I know I can do
a really good chocolate cremeux.
279
00:11:59,320 --> 00:12:00,920
Yeah. We got it.
280
00:12:00,920 --> 00:12:02,720
It's a classic French dessert.
281
00:12:02,720 --> 00:12:05,040
It's a dark chocolate
kind of ganache,
282
00:12:05,040 --> 00:12:09,640
but lighter, almost like eating
a really decadent chocolate mousse.
283
00:12:09,640 --> 00:12:12,960
We want to show that we've got the
skills to go against the Favourites.
284
00:12:14,080 --> 00:12:16,240
Montana.
Hello.
What's on the menu?
285
00:12:16,240 --> 00:12:18,440
So, chocolate cremeux
is, like, the focus.
286
00:12:18,440 --> 00:12:20,600
So, Steph's working on that
at the moment.
OK.
287
00:12:20,600 --> 00:12:23,800
We've got a cherry sorbet,
a chocolate crumb,
288
00:12:23,800 --> 00:12:25,240
um...
289
00:12:25,240 --> 00:12:27,840
Pistachio praline.
..pistachio praline, and a tuile.
290
00:12:27,840 --> 00:12:31,480
And fresh cherries on the plate.
OK, well, that's a lot there.
291
00:12:31,480 --> 00:12:33,440
Why so many elements? So, what...?
292
00:12:33,440 --> 00:12:35,480
Um...
293
00:12:35,480 --> 00:12:39,080
We sort of want to hit
all the targets of the fruitiness
and the richness.
294
00:12:39,080 --> 00:12:42,000
And we want also the playing
with the texture elements.
295
00:12:42,000 --> 00:12:45,600
French cookery,
one of the great things about it
296
00:12:45,600 --> 00:12:49,120
is the simplicity of one recipe
done perfectly.
297
00:12:49,120 --> 00:12:50,520
Yeah.
Yeah.
298
00:12:50,520 --> 00:12:52,000
You want the chocolate to speak,
299
00:12:52,000 --> 00:12:54,360
so, that there,
you're going to a lot of work
300
00:12:54,360 --> 00:12:57,400
to make that beautiful and smooth
and velvet like.
301
00:12:57,400 --> 00:13:00,920
And then you're going to interrupt
that then with some crumb.
302
00:13:00,920 --> 00:13:05,400
I don't know, because we're going to
sort of nest the sorbet in the crumb
was the plan.
303
00:13:09,440 --> 00:13:11,520
I don't know.
The cremeux is the hero.
304
00:13:11,520 --> 00:13:13,160
Just remember that.
305
00:13:13,160 --> 00:13:14,840
I think you've got
too much on the plate.
306
00:13:14,840 --> 00:13:16,640
Yeah.
OK.
307
00:13:16,640 --> 00:13:18,000
Good luck.
Thank you.
308
00:13:18,000 --> 00:13:19,960
Um...
309
00:13:19,960 --> 00:13:21,760
So, what do we think?
310
00:13:21,760 --> 00:13:24,640
I like a crunch in a dish.
311
00:13:24,640 --> 00:13:27,080
We're in two minds at the moment.
312
00:13:27,080 --> 00:13:29,760
We're sort of still convinced
we need that crunch element.
313
00:13:29,760 --> 00:13:31,400
But at the end of the day,
314
00:13:31,400 --> 00:13:33,720
Shannon is one of the best chefs
in Australia
315
00:13:33,720 --> 00:13:36,280
and we need to produce
the best dish possible
316
00:13:36,280 --> 00:13:37,600
to beat the Favourites today.
317
00:13:37,600 --> 00:13:38,800
Um...
318
00:13:43,240 --> 00:13:45,920
Happy with this?
Yep. That looks good.
319
00:13:47,440 --> 00:13:49,280
Alright, Alvin and Billie,
you're on desserts.
320
00:13:49,280 --> 00:13:51,280
Yeah, we are.
What's happening?
321
00:13:51,280 --> 00:13:54,040
So, we're doing
a little tasting plate.
322
00:13:54,040 --> 00:13:55,760
A tasting plate?
Yeah.
323
00:13:55,760 --> 00:13:57,600
Yeah, it's like a petit four. Yeah.
OK.
324
00:13:57,600 --> 00:13:59,440
Yeah. So, we've got lemon tart.
325
00:13:59,440 --> 00:14:03,400
We've got a choux pastry
with creme pat and peach compote.
326
00:14:03,400 --> 00:14:06,160
Profiteroles filled with,
like, a peach compote.
Yeah.
327
00:14:06,160 --> 00:14:08,680
And the creme pat
crackling thing on top.
328
00:14:08,680 --> 00:14:10,080
Yeah.
Crackling thing on top.
329
00:14:10,080 --> 00:14:11,080
Like a... What?
330
00:14:11,080 --> 00:14:12,920
Are you going to do sable?
Yeah.
331
00:14:12,920 --> 00:14:14,360
Oh, OK.
Yeah.
Wow.
332
00:14:14,360 --> 00:14:17,200
And we've got a macaron,
a Calvados apple macaron.
333
00:14:17,200 --> 00:14:18,640
That's another recipe in itself.
334
00:14:18,640 --> 00:14:20,640
So, that's like, wow.
So, we've got to hustle.
335
00:14:20,640 --> 00:14:23,080
OK. Alright. Wow.
336
00:14:23,080 --> 00:14:24,520
You are ambitious.
337
00:14:24,520 --> 00:14:25,920
Any advice?
338
00:14:25,920 --> 00:14:27,240
Don't do it?
339
00:14:27,240 --> 00:14:28,360
Same with the Fans,
340
00:14:28,360 --> 00:14:30,800
I told them French food
is about being restrained.
341
00:14:30,800 --> 00:14:32,920
Ambitious, skilful.
342
00:14:32,920 --> 00:14:35,120
And your passion, right?
Uh-huh.
343
00:14:35,120 --> 00:14:37,280
But you are now opening
yourself up
344
00:14:37,280 --> 00:14:40,240
to so many elements here of failure.
345
00:14:40,240 --> 00:14:41,440
Yes.
346
00:14:41,440 --> 00:14:44,160
And you've given the judges
more room to have a go at you.
347
00:14:56,200 --> 00:15:00,320
You've got another 90 minutes
before the first entree is served.
348
00:15:00,320 --> 00:15:02,440
Let's push it. Come on.
349
00:15:02,440 --> 00:15:04,280
Thanks, chef.
Thanks, chef.
350
00:15:04,280 --> 00:15:05,640
Go, guys!
351
00:15:06,960 --> 00:15:07,960
OK.
352
00:15:07,960 --> 00:15:12,920
On entrees, it is Aldo, Christina,
Michael and myself
353
00:15:12,920 --> 00:15:16,240
making a beautiful salmon dish
with a beurre blanc sauce.
354
00:15:17,400 --> 00:15:20,560
Let's see. How's the wine?
(CHUCKLES)
355
00:15:20,560 --> 00:15:24,120
Aldo and I are making the stock
for the beurre blanc,
356
00:15:24,120 --> 00:15:27,520
getting the bones
from Michael and Christina.
357
00:15:27,520 --> 00:15:29,640
Do you mind just chopping
those up a little bit more?
358
00:15:29,640 --> 00:15:31,600
We'll get more flavour.
Yeah. Yeah. Yeah.
359
00:15:33,400 --> 00:15:34,840
It's all about the flavour.
360
00:15:34,840 --> 00:15:37,840
It's getting that right hit
of the vinegar coming through.
361
00:15:39,440 --> 00:15:41,520
For me, I think
it's all in the technique.
362
00:15:41,520 --> 00:15:43,360
It's all in being precise.
363
00:15:44,760 --> 00:15:47,240
I came ninth in season six.
364
00:15:47,240 --> 00:15:53,520
I think people would remember me
for my passion for Indian cuisine.
365
00:15:53,520 --> 00:15:56,400
Straight out of MasterChef,
I moved to India
366
00:15:56,400 --> 00:15:58,320
to open my first restaurant.
367
00:15:58,320 --> 00:15:59,560
It's crazy.
368
00:15:59,560 --> 00:16:01,440
Since then, I've opened three,
369
00:16:01,440 --> 00:16:05,160
still running everything from here
in Australia at the moment.
370
00:16:05,160 --> 00:16:06,520
How's everything going?
371
00:16:06,520 --> 00:16:08,920
Restaurants are doing well.
372
00:16:08,920 --> 00:16:10,760
I love Indian cuisine,
373
00:16:10,760 --> 00:16:14,400
but I also have such a huge passion
for French cooking.
374
00:16:15,960 --> 00:16:18,560
How I first started off
cooking was French cuisine.
375
00:16:18,560 --> 00:16:20,200
I went to Le Cordon Bleu
376
00:16:20,200 --> 00:16:23,480
and I really tried to hone
my classical techniques.
377
00:16:24,560 --> 00:16:26,440
What? Are you guys on the sauce
or something? Yes.
378
00:16:26,440 --> 00:16:27,800
We're making a beurre blanc.
379
00:16:27,800 --> 00:16:30,120
The salmon bones, we used.
OK, brilliant.
380
00:16:30,120 --> 00:16:33,680
So, I think having that background
knowledge of French cuisine,
381
00:16:33,680 --> 00:16:36,280
combined with all the experience
that I've had over the years,
382
00:16:36,280 --> 00:16:40,480
has helped me to become
the chef that I am today.
383
00:16:40,480 --> 00:16:42,240
OK. So, it's on.
384
00:16:42,240 --> 00:16:45,520
So, I'm just hoping I can
really prove to the judges
385
00:16:45,520 --> 00:16:49,680
that I am worthy of being here
in the MasterChef kitchen again.
386
00:16:50,960 --> 00:16:53,480
Hey, Shannon. How are you?
Good to see you, mate.
387
00:16:53,480 --> 00:16:55,400
OK. The Favourites.
388
00:16:55,400 --> 00:16:57,560
Tell me what you're doing.
389
00:16:57,560 --> 00:17:00,960
So, with the entree,
we're sous-vide-ing the salmon
390
00:17:00,960 --> 00:17:02,560
with a herb beurre blanc.
391
00:17:02,560 --> 00:17:04,560
We're going to sous vide it
to about 46,
392
00:17:04,560 --> 00:17:06,840
so the salmon just sets,
so it'll flake apart.
393
00:17:06,840 --> 00:17:08,640
You're on the right track there,
I think,
394
00:17:08,640 --> 00:17:10,960
from a really classic French dish.
395
00:17:10,960 --> 00:17:12,320
I would remove the skin first.
396
00:17:12,320 --> 00:17:14,960
I can show you a technique
before you do it.
Yes.
397
00:17:16,040 --> 00:17:17,720
To take away some skills
is why I'm back here
398
00:17:17,720 --> 00:17:19,160
and to improve my cooking.
399
00:17:19,160 --> 00:17:21,840
And if Shannon Bennett's
going to give you a bit of advice,
you take it.
400
00:17:21,840 --> 00:17:25,240
OK. So, you can see a line here.
This is the blood line.
401
00:17:25,240 --> 00:17:27,880
OK? This technique
will stay with you forever.
402
00:17:27,880 --> 00:17:30,320
This is a way of skinning it
as well. OK?
403
00:17:30,320 --> 00:17:32,880
And then stretch it out.
404
00:17:32,880 --> 00:17:34,680
And then under the skin here.
405
00:17:36,480 --> 00:17:38,240
Oh, Shannon, that's awesome.
406
00:17:38,240 --> 00:17:40,920
And there you go. You've got
really nice, neat portions.
407
00:17:40,920 --> 00:17:42,360
Right. Thank you very much.
Appreciate it.
408
00:17:42,360 --> 00:17:45,080
I'll keep an eye on you guys.
Thanks so much.
Thanks, mate.
409
00:17:45,080 --> 00:17:47,320
That's great. Love that.
It's such a good technique.
I know.
410
00:17:51,120 --> 00:17:54,720
We're chopping a lot of things.
I've given myself a blister already.
411
00:17:54,720 --> 00:17:56,200
We're doing alright, though.
412
00:17:56,200 --> 00:17:57,640
So, I'm looking after entrees.
413
00:17:57,640 --> 00:18:01,640
Max is working on our fresh produce
for the tartare
414
00:18:01,640 --> 00:18:03,880
and separating eggs for the top.
415
00:18:03,880 --> 00:18:06,440
And Ali and Jenn
are working on the potato.
416
00:18:06,440 --> 00:18:08,440
I've got no idea
who we are up against today.
417
00:18:08,440 --> 00:18:09,840
I haven't paid any attention
to them.
418
00:18:09,840 --> 00:18:12,640
Just focusing on
getting this fillet prepped.
419
00:18:12,640 --> 00:18:14,760
To have Shannon Bennett
in the kitchen today,
420
00:18:14,760 --> 00:18:17,720
it is a bit of an honour because
I've eaten at the Vue de Monde,
421
00:18:17,720 --> 00:18:20,440
which is one of Australia's
premier restaurants, and loved it.
422
00:18:20,440 --> 00:18:22,720
So, I really want to put up
an amazing dish
423
00:18:22,720 --> 00:18:26,480
to win against the Favourites
and impress Shannon and the judges.
424
00:18:27,560 --> 00:18:29,480
Alright, Matt, Max,
what's happening?
425
00:18:29,480 --> 00:18:31,600
We're going to do a steak tartare.
426
00:18:31,600 --> 00:18:34,320
Crispy potato stack.
Crispy potato stack.
427
00:18:34,320 --> 00:18:36,480
Some shaved truffles on top as well,
428
00:18:36,480 --> 00:18:38,560
with a, like,
a sous vide egg yolk on top.
429
00:18:38,560 --> 00:18:41,000
Basically confit-ing them slightly
so they've got a slight skin on them.
430
00:18:41,000 --> 00:18:44,080
Oh, yeah. Go for that.
As long as you can execute them.
431
00:18:44,080 --> 00:18:45,080
They've got to be perfect.
432
00:18:45,080 --> 00:18:46,360
Yeah.
Yeah.
433
00:18:46,360 --> 00:18:48,600
Have you done that before?
I've never done it. No.
Yeah. OK.
434
00:18:48,600 --> 00:18:49,880
Never.
435
00:18:49,880 --> 00:18:53,280
I think your presentation
is going to be crucial to this dish.
436
00:18:53,280 --> 00:18:55,120
And one of the other things is that,
you know,
437
00:18:55,120 --> 00:18:57,320
that you can execute
22 of those plates.
Yeah, yep.
438
00:18:57,320 --> 00:18:58,800
So...
Yep, yep.
439
00:19:00,040 --> 00:19:01,680
Focus. And good luck, guys.
Thank you so much.
440
00:19:01,680 --> 00:19:04,160
I'll come and check in later.
Yep. Definitely. Thank you.
Thank you.
441
00:19:04,160 --> 00:19:07,720
Steak tartare to me
is quintessential French cooking.
442
00:19:07,720 --> 00:19:11,040
If we do simplicity,
but we nail it, it's a great dish.
443
00:19:11,040 --> 00:19:12,920
It'll be a great dish,
which is what we're striving for.
444
00:19:15,080 --> 00:19:17,160
We need to get that fish rolling.
Yeah.
445
00:19:17,160 --> 00:19:19,440
So, I'm on the mains team
with Dan and Keyma.
446
00:19:19,440 --> 00:19:21,720
We're still going to do
the fish in a parcel
447
00:19:21,720 --> 00:19:24,280
and then the green beans
with potato.
448
00:19:24,280 --> 00:19:27,280
We are still trying to work out
what we're doing
449
00:19:27,280 --> 00:19:28,440
to be more traditional French.
450
00:19:28,440 --> 00:19:30,080
We're going to have to stop
for a second
451
00:19:30,080 --> 00:19:32,560
and just kind of work out how we're
going to pull it all together.
452
00:19:34,600 --> 00:19:36,080
Hey.
453
00:19:37,480 --> 00:19:39,120
So, what's on the menu? Tell me.
454
00:19:39,120 --> 00:19:42,360
So, we're doing, um, en papillote.
En papillote. Yeah.
455
00:19:42,360 --> 00:19:44,920
So, fish in a parcel.
Yeah. Nice.
Yeah.
456
00:19:44,920 --> 00:19:49,560
Some green beans in there and some
nice, crispy goose-fat potatoes.
457
00:19:49,560 --> 00:19:51,400
That's probably
what we're leaning toward.
458
00:19:53,040 --> 00:19:54,200
Yeah.
459
00:19:54,200 --> 00:19:56,160
So, you've got the entree
doing their beef tartare
460
00:19:56,160 --> 00:19:57,520
with crispy potato.
Yeah.
461
00:19:57,520 --> 00:20:00,600
And then you're doing crispy potato
for the main course.
Yes.
462
00:20:02,200 --> 00:20:04,800
What about French mash?
Yeah.
463
00:20:05,760 --> 00:20:07,960
You could do an amazing, like,
quenelle side dish
464
00:20:07,960 --> 00:20:09,560
of pomme mousseline.
465
00:20:09,560 --> 00:20:11,440
How do you feel about that, Harry?
Happy?
466
00:20:11,440 --> 00:20:13,320
Yeah. We're doing mash.
Yeah.
467
00:20:13,320 --> 00:20:15,040
So, fish in a parcel.
468
00:20:15,040 --> 00:20:16,480
Have you tried
this technique before?
469
00:20:16,480 --> 00:20:20,240
I've done it with paperbark
and banana leaf and stuff.
470
00:20:20,240 --> 00:20:21,760
But not like this.
471
00:20:21,760 --> 00:20:24,320
But I assume it's very, very similar.
It's very similar. Very similar.
472
00:20:24,320 --> 00:20:26,160
Yeah. That's good.
Yeah. I can show you.
473
00:20:26,160 --> 00:20:27,920
I actually use tinfoil.
474
00:20:27,920 --> 00:20:30,040
I find tinfoil is easier.
475
00:20:30,040 --> 00:20:31,280
This is a great learning experience,
476
00:20:31,280 --> 00:20:33,320
getting mentored by one of
the best chefs in Australia.
477
00:20:33,320 --> 00:20:35,320
So, I'm just trying to absorb it
like a sponge.
478
00:20:35,320 --> 00:20:38,360
Another two sheets on top.
Two pieces.
479
00:20:38,360 --> 00:20:40,600
And then fold it on each side.
Yeah, beauty.
Right?
480
00:20:40,600 --> 00:20:42,120
And then you'll get
a much better pillow.
481
00:20:42,120 --> 00:20:44,280
Thank you. Cheers.
Thank you.
OK. No problem. Good to meet you.
482
00:20:44,280 --> 00:20:47,280
DANIEL: I'm in charge of the fish
and I'm fanging for a win.
483
00:20:47,280 --> 00:20:48,480
We're on a roll here, so...
484
00:20:48,480 --> 00:20:50,600
We've finally figured out
what we want to do.
485
00:20:50,600 --> 00:20:52,640
I want to try and prove
that I can cook some good food
486
00:20:52,640 --> 00:20:55,000
and I want a little bit of redemption
from the first service challenge.
487
00:20:55,000 --> 00:20:58,040
You know, I'm going up against Sashi
again and he's the man.
488
00:20:58,040 --> 00:21:00,440
So, hopefully, we're gonna
beat the Favourites today.
489
00:21:03,240 --> 00:21:07,080
Everyone, you have one hour to go.
Come on, guys. Come on!
490
00:21:08,800 --> 00:21:11,920
This is the potato workout.
I think we should patent this, Jenn.
491
00:21:11,920 --> 00:21:15,080
Your tuile's really nice.
Yeah. You like it?
Mmm.
492
00:21:15,080 --> 00:21:17,280
John, they look amazing.
493
00:21:17,280 --> 00:21:19,400
They're still a bit sticky,
do you think?
494
00:21:19,400 --> 00:21:22,480
It's OK, because I think when you
put filling in, you'll be fine.
Be fine?
495
00:21:26,840 --> 00:21:28,480
You know what's the good news?
What?
496
00:21:28,480 --> 00:21:29,920
The lamb is boneless.
497
00:21:29,920 --> 00:21:31,000
(LAUGHS)
498
00:21:31,000 --> 00:21:32,760
Oh, win!
499
00:21:32,760 --> 00:21:36,120
We are doing a dish
called lamb navarin.
500
00:21:36,120 --> 00:21:38,920
Hopefully I pronounce it correctly.
My French is...
501
00:21:38,920 --> 00:21:40,520
Oh, it's not that great.
502
00:21:40,520 --> 00:21:43,920
Yeah. So, it's a lamb...
More like a stew.
503
00:21:43,920 --> 00:21:47,000
It's a celebration
of vegetables and meat.
504
00:21:47,000 --> 00:21:48,600
Mindy and Minoli
505
00:21:48,600 --> 00:21:51,000
are prepping all the vegetables
and herbs
506
00:21:51,000 --> 00:21:53,920
to go in the pressure cooker
together with the meat.
507
00:21:53,920 --> 00:21:56,040
And I am prepping the lamb.
508
00:21:56,040 --> 00:21:59,040
I love cooking with lamb shoulders.
Yeah, yeah.
509
00:21:59,040 --> 00:22:03,680
Like, all my biryanis and even
my curries in the restaurant.
510
00:22:03,680 --> 00:22:05,200
Yeah.
We use lamb shoulders.
511
00:22:05,200 --> 00:22:06,640
This dish is very rustic,
512
00:22:06,640 --> 00:22:09,680
where everything goes into one pot,
slow-cooked.
513
00:22:09,680 --> 00:22:13,320
Maximising the flavours
within the time given.
514
00:22:14,480 --> 00:22:16,840
Put everything
in the pressure cooker.
515
00:22:19,080 --> 00:22:21,800
How are you going? Nice to meet you.
Hello. Yeah. Good.
516
00:22:21,800 --> 00:22:25,160
(LAUGHS)
517
00:22:25,160 --> 00:22:29,080
Absolutely fangirling
over Shannon Bennett.
518
00:22:29,080 --> 00:22:30,480
It's so embarrassing.
519
00:22:30,480 --> 00:22:33,120
Hello. Lovely to meet you, too.
I'm a bit nervous.
520
00:22:33,120 --> 00:22:35,360
I don't want to be distracting you.
You're on the main course.
521
00:22:35,360 --> 00:22:37,400
What are you doing?
I am doing,
522
00:22:37,400 --> 00:22:39,320
and I might butcher
the pronunciation,
523
00:22:39,320 --> 00:22:40,960
Lamb 'navaron'.
524
00:22:40,960 --> 00:22:42,480
'Naverine'?
Navarin. Yeah.
525
00:22:42,480 --> 00:22:44,880
So, normally, in a navarin,
if you're cooking it at home,
526
00:22:44,880 --> 00:22:47,440
it's a one-pot dish where you put
your carrots, your onions,
527
00:22:47,440 --> 00:22:49,000
your garlic, your turnips.
528
00:22:49,000 --> 00:22:51,080
It's basically a classic stew.
529
00:22:51,080 --> 00:22:52,680
But in a restaurant,
it goes up one level.
530
00:22:53,720 --> 00:22:55,240
OK.
531
00:22:55,240 --> 00:22:58,000
So...right here.
(PRESSURE COOKER BEEPS)
532
00:22:58,000 --> 00:22:59,520
Sashi. Get here.
Yes. Yes.
533
00:22:59,520 --> 00:23:01,480
Hey, Sash. How you going, mate?
Good.
534
00:23:01,480 --> 00:23:02,520
Lamb navarin.
Yes.
535
00:23:02,520 --> 00:23:04,120
One-pot dish, normally.
536
00:23:04,120 --> 00:23:05,760
How are you doing?
OK.
537
00:23:05,760 --> 00:23:07,800
So, everything has gone
into the pressure cooker.
538
00:23:07,800 --> 00:23:11,960
I don't know. I mean, what's the
difference between this dish at home
539
00:23:11,960 --> 00:23:13,360
when I'm cooking it for a family
540
00:23:13,360 --> 00:23:15,160
or you're cooking it
for your family...
Yeah.
541
00:23:15,160 --> 00:23:16,520
..and a restaurant?
542
00:23:16,520 --> 00:23:20,520
Everything we thought about doing
this dish has just been changed.
543
00:23:20,520 --> 00:23:24,760
Pressure cookers are on, lamb's in,
turnips in, sauce is happening.
544
00:23:24,760 --> 00:23:27,200
But we're going to have to change
this into a restaurant-quality,
545
00:23:27,200 --> 00:23:28,760
fine-dining dish.
546
00:23:28,760 --> 00:23:30,680
OK, guys, good luck.
Thanks.
Thank you.
547
00:23:30,680 --> 00:23:33,000
Shannon Bennett,
he's the king of French food.
548
00:23:33,000 --> 00:23:36,120
If we don't listen to him,
we're going down in a burning heap.
549
00:23:45,800 --> 00:23:47,640
Where am I going?
Over here. Over here.
550
00:23:47,640 --> 00:23:51,800
MINDY: We're doing the mains, rustic
style French stew, lamb navarin.
551
00:23:51,800 --> 00:23:54,360
Originally, we were just
going to do a one-pot wonder.
552
00:23:54,360 --> 00:23:58,600
But Shannon suggests to elevate
it to a French fine-dining dish.
553
00:23:58,600 --> 00:24:00,320
They look gorgeous!
554
00:24:01,880 --> 00:24:04,160
Lamb's in the pressure cooker
with the sauce,
555
00:24:04,160 --> 00:24:07,320
but instead of braising
off the vegetables in with the lamb,
556
00:24:07,320 --> 00:24:11,120
we're actually going to keep them
separate, letting the produce shine.
557
00:24:12,760 --> 00:24:14,440
Alright.
So, we've got a bit of work to do.
558
00:24:14,440 --> 00:24:17,560
The sugar snap peas
are going to be split.
Yes.
559
00:24:17,560 --> 00:24:20,560
These are going to be shaved
on the mandolin.
Yeah.
560
00:24:20,560 --> 00:24:24,000
We're going to keep at least
one bit of green on the carrots.
561
00:24:24,000 --> 00:24:27,800
Got a fair bit of work to do to,
like, make it in time for service.
562
00:24:27,800 --> 00:24:29,920
This is about technique
and refinement
563
00:24:29,920 --> 00:24:32,000
and adding a little bit of finesse
on to the plate.
564
00:24:32,000 --> 00:24:34,560
This is going to be
down to the wire.
565
00:24:36,800 --> 00:24:38,120
Listen up, gang.
566
00:24:38,120 --> 00:24:40,640
You've got 30 minutes
until the entrees leave the pass.
567
00:24:40,640 --> 00:24:42,200
Come on.
Come on.
568
00:24:43,480 --> 00:24:45,400
You can put more butter in
if you want.
569
00:24:45,400 --> 00:24:48,720
French cuisine equals carbs and fat.
570
00:24:50,920 --> 00:24:54,280
This one I don't think cooked at all.
Yeah. So we'll go a bit longer.
571
00:24:54,280 --> 00:24:57,520
Potatoes are going to be good, Jenn.
I'm just going to do the truffles.
572
00:24:57,520 --> 00:24:59,480
Have you got truffles?
Yeah.
573
00:24:59,480 --> 00:25:01,040
Fan-cy!
I know!
574
00:25:01,040 --> 00:25:04,000
Just make it rain.
Oh, I know.
575
00:25:04,000 --> 00:25:05,680
Shannon, come on.
576
00:25:05,680 --> 00:25:07,680
Dying to hear what they're cooking.
Fill us in.
577
00:25:07,680 --> 00:25:08,920
Really good things happening.
578
00:25:08,920 --> 00:25:11,040
Shall we start with the Fans?
What's their entree?
579
00:25:11,040 --> 00:25:12,360
Uh, it's beef tartare.
580
00:25:12,360 --> 00:25:15,480
And then on top of that, they're
going to go with a little egg yolk
581
00:25:15,480 --> 00:25:17,320
and then some crispy potato.
582
00:25:17,320 --> 00:25:19,360
Classic.
Love it.
Nowhere to hide, though.
583
00:25:19,360 --> 00:25:21,680
It has to be perfect texture,
perfect seasoning.
584
00:25:21,680 --> 00:25:23,480
Is it too safe or do you think...?
585
00:25:23,480 --> 00:25:26,520
Well, the Favourites' entree
is, technique-wise,
586
00:25:26,520 --> 00:25:28,120
a little bit more in there
587
00:25:28,120 --> 00:25:32,240
because it's basically a piece of
salmon that is really slowly cooked.
588
00:25:32,240 --> 00:25:33,680
Beurre blanc with some herbs.
589
00:25:33,680 --> 00:25:35,360
Classic v Classic.
I do like it.
590
00:25:35,360 --> 00:25:36,360
I like it.
591
00:25:36,360 --> 00:25:37,560
Moving on to mains...
592
00:25:37,560 --> 00:25:40,720
The Fans have got
this en papillote technique
593
00:25:40,720 --> 00:25:42,280
with a piece of barramundi.
594
00:25:42,280 --> 00:25:46,120
You don't know how well that fish
is cooked until you open the bag.
595
00:25:46,120 --> 00:25:47,600
The technique then comes into it
596
00:25:47,600 --> 00:25:50,560
because it's going to be
all in how that bag rises really.
597
00:25:50,560 --> 00:25:53,480
What are the Faves doing?
Sashi is taking charge there.
598
00:25:53,480 --> 00:25:56,160
They're doing a lamb navarin,
a classic old-school stew.
599
00:25:56,160 --> 00:25:57,880
He's put it in the pressure cooker.
600
00:25:57,880 --> 00:25:59,640
He's got the sauce,
making it at the same time.
601
00:25:59,640 --> 00:26:01,400
It sounds pretty rustic.
602
00:26:01,400 --> 00:26:03,320
To take it to a restaurant level,
603
00:26:03,320 --> 00:26:05,640
it's all in the way you present it
with those vegetables.
Yeah.
604
00:26:07,600 --> 00:26:09,720
And to finish,
what's going on with sweets?
605
00:26:09,720 --> 00:26:11,320
Well, there's a lot of ambition
there.
606
00:26:11,320 --> 00:26:13,200
I've told them, like, pare it back.
607
00:26:13,200 --> 00:26:15,880
Being really confident
in one or two techniques,
608
00:26:15,880 --> 00:26:18,120
I think that's going to be
very crucial.
Yep.
609
00:26:18,120 --> 00:26:19,680
You know, the devil's in the detail
610
00:26:19,680 --> 00:26:22,720
and how much they can nail the
technique to make the project sing.
611
00:26:22,720 --> 00:26:25,080
I reckon that's who's going to
take this one out.
612
00:26:25,080 --> 00:26:27,320
Mate, you have
some serious work to do.
613
00:26:27,320 --> 00:26:29,680
Thanks, guys. Thanks for the chat.
Good luck.
Thank you.
614
00:26:30,920 --> 00:26:32,480
Oh, nice.
615
00:26:32,480 --> 00:26:35,480
So, we are doing
a chocolate and cherry dessert.
616
00:26:35,480 --> 00:26:37,960
So, we've got the chocolate
cremeux as the focus.
617
00:26:37,960 --> 00:26:39,680
Cherry sorbet to go with it.
618
00:26:39,680 --> 00:26:41,920
Fresh cherries.
They're beautiful cherries.
619
00:26:41,920 --> 00:26:44,680
And then we're tossing up
on a crunch element.
620
00:26:44,680 --> 00:26:47,960
We've got a pistachio praline,
621
00:26:47,960 --> 00:26:49,480
we've got a chocolate crumb,
622
00:26:49,480 --> 00:26:51,480
we've got a tuile,
we've got creme fraiche.
623
00:26:51,480 --> 00:26:53,640
I just think
we need to scrap something
624
00:26:53,640 --> 00:26:56,040
'cause, like, he's literally
Shannon Bennett.
625
00:26:56,040 --> 00:26:58,920
Mel, Steph and I, I think
we're all, sort of, of a mentality
626
00:26:58,920 --> 00:27:01,560
that more is more
rather than less is more.
627
00:27:01,560 --> 00:27:04,200
So, I think the challenge for us
is going to be deciding
628
00:27:04,200 --> 00:27:05,840
what to take off
rather than to put on.
629
00:27:05,840 --> 00:27:08,840
So, nix the tuile and the crumb?
Um...
630
00:27:08,840 --> 00:27:10,240
I guess.
631
00:27:10,240 --> 00:27:12,520
Montana has made a chocolate crumb.
632
00:27:12,520 --> 00:27:15,200
I've finished
making the pistachio praline.
633
00:27:15,200 --> 00:27:18,160
Melanie's done a beautiful tuile.
634
00:27:18,160 --> 00:27:20,040
But we've decided to ditch it all.
635
00:27:20,040 --> 00:27:23,000
I just am worried.
It's really simple.
636
00:27:26,400 --> 00:27:30,200
How did I end up
making the sable again? Jesus!
637
00:27:30,200 --> 00:27:33,120
I'm a bit worried
that this is too ambitious as a dish.
638
00:27:33,120 --> 00:27:36,640
We're making a petit four,
so, these three little desserts.
639
00:27:36,640 --> 00:27:38,720
But John is very knowledgeable.
640
00:27:38,720 --> 00:27:40,840
So is Billie.
641
00:27:40,840 --> 00:27:42,440
I'm sweet.
642
00:27:42,440 --> 00:27:45,680
We've got the apple compote
sort of happening now.
643
00:27:45,680 --> 00:27:47,200
The macarons are done.
644
00:27:47,200 --> 00:27:49,880
The choux pastry profiterole,
just cooked one batch.
645
00:27:49,880 --> 00:27:53,720
The tart shell is baking,
the creme pat is done.
646
00:27:53,720 --> 00:27:55,640
I'm working on the sable.
647
00:27:55,640 --> 00:27:59,120
The sable is a little disk
that sits on top of the choux pastry,
648
00:27:59,120 --> 00:28:03,160
that melts away as you bake it and
gives it that crackly sort of effect.
649
00:28:03,160 --> 00:28:04,720
We're forging ahead, Shannon.
650
00:28:04,720 --> 00:28:06,280
You're doing all three.
Yeah.
651
00:28:06,280 --> 00:28:09,480
OK, so, you've basically
thrown my advice in the bin.
652
00:28:09,480 --> 00:28:12,440
No, no, no, no, no, no, no.
I'm only joking.
653
00:28:12,440 --> 00:28:14,600
They look really good, though,
those macarons.
654
00:28:14,600 --> 00:28:16,880
Did the profiteroles turn out OK?
Yeah.
655
00:28:16,880 --> 00:28:18,920
Yeah, they're great.
Alvin, they're awesome.
656
00:28:18,920 --> 00:28:20,360
They're nice and crispy.
657
00:28:20,360 --> 00:28:22,680
If the tart turns out well,
you're gonna nail them.
658
00:28:22,680 --> 00:28:24,880
Thanks, Shannon. No pressure.
659
00:28:30,520 --> 00:28:32,800
Have the people arrived yet?
No.
660
00:28:32,800 --> 00:28:34,600
Are they late?
(LAUGHTER)
661
00:28:35,720 --> 00:28:39,000
Fans, Favourites,
the time has come!
662
00:28:39,000 --> 00:28:41,560
The diners have arrived.
ANDY: Yeah.
663
00:28:43,440 --> 00:28:46,080
Diners are coming in. We know
it's getting close to service.
664
00:28:48,320 --> 00:28:50,720
It's good.
Delicious. It's really good.
665
00:28:50,720 --> 00:28:54,080
Our steak tartare mixture is done,
but the egg is missing at this point.
666
00:28:54,080 --> 00:28:58,000
Max has got the stressful job
of dealing with the confit egg yolks.
667
00:28:58,000 --> 00:29:00,760
Sorry. Quickly.
Do we want eggs to go to 63?
668
00:29:00,760 --> 00:29:03,160
No.
OK. 57.
669
00:29:03,160 --> 00:29:05,240
They just need a skin.
Have a look at 'em.
670
00:29:05,240 --> 00:29:07,600
All we need is a little skin
on the outside.
Sure.
671
00:29:07,600 --> 00:29:09,800
So that it's not a raw, raw egg.
672
00:29:09,800 --> 00:29:11,920
Take them out now.
I'm taking them out.
673
00:29:11,920 --> 00:29:15,240
Plating up, we're going to go
for a more classic tartare style,
674
00:29:15,240 --> 00:29:16,960
which is in a ring mould.
675
00:29:16,960 --> 00:29:18,560
And then you make the little nest.
676
00:29:18,560 --> 00:29:20,200
We're gonna do a nest of potato,
677
00:29:20,200 --> 00:29:22,680
put the egg yolk on
with the shaved truffle on top.
678
00:29:22,680 --> 00:29:24,200
Let's just get cracking.
679
00:29:24,200 --> 00:29:25,680
Max, I think you're good to go.
680
00:29:27,000 --> 00:29:29,560
I've become the egg man.
I don't eat eggs. I don't like them.
681
00:29:29,560 --> 00:29:31,840
I over-ate them as a kid.
And I don't eat them anymore.
682
00:29:31,840 --> 00:29:34,760
Max, just quick.
We just need to get the yolks on.
683
00:29:34,760 --> 00:29:37,000
Spoon into...
Yep.
684
00:29:37,000 --> 00:29:38,880
Spoon into hands.
And then on.
685
00:29:38,880 --> 00:29:41,200
Oh, that's going to be hard.
Oh, my God.
686
00:29:42,600 --> 00:29:43,960
If the egg yolk breaks,
687
00:29:43,960 --> 00:29:46,600
it takes away the whole experience
from the diner.
688
00:29:46,600 --> 00:29:48,320
They're the ones
that should be breaking through
689
00:29:48,320 --> 00:29:49,920
and mixing it through the mince.
690
00:29:49,920 --> 00:29:51,080
OK.
691
00:29:51,080 --> 00:29:52,760
Come on.
692
00:29:54,920 --> 00:29:56,720
Ah, ya...
Oh, my God.
693
00:29:56,720 --> 00:29:57,920
Did it break?
Yeah.
694
00:29:57,920 --> 00:30:00,240
It's OK. I got it. I got. I got it.
695
00:30:00,240 --> 00:30:01,800
Have another go.
696
00:30:01,800 --> 00:30:03,160
I've got to get this right.
697
00:30:03,160 --> 00:30:06,000
The egg yolk is actually
the binding agent of the dish.
698
00:30:06,000 --> 00:30:08,760
You need to replate them.
You need to replate them.
Yeah.
699
00:30:08,760 --> 00:30:10,880
We've just really
got to get this out.
700
00:30:12,920 --> 00:30:15,040
That one's broken.
Do we have enough yolks?
701
00:30:15,040 --> 00:30:16,720
Have we got enough?
We're running out.
702
00:30:16,720 --> 00:30:17,920
Eeeh!
703
00:30:31,200 --> 00:30:32,560
I swear to God.
704
00:30:33,840 --> 00:30:35,280
So, this one's broken.
705
00:30:35,280 --> 00:30:37,960
Do you want me to just scrap it
onto something else?
706
00:30:37,960 --> 00:30:41,200
There's no chance I'm serving steak
tartare without an egg yolk on top.
707
00:30:41,200 --> 00:30:42,720
Come on.
708
00:30:42,720 --> 00:30:44,160
I need a bit of help.
709
00:30:45,320 --> 00:30:48,080
We are going to have to redo
those whole dishes.
710
00:30:48,080 --> 00:30:50,400
It's those eggs
that are going to do us in.
711
00:30:50,400 --> 00:30:53,080
But I'm running out of egg yolks
at a very quick rate.
712
00:30:54,160 --> 00:30:55,600
SHANNON: And they're still
not there.
713
00:30:56,680 --> 00:30:58,120
You don't have enough egg yolk?
714
00:30:58,120 --> 00:31:00,200
JENN: No, the yolks
are all breaking.
715
00:31:00,200 --> 00:31:02,440
Do you want me to crack more yolks?
Definitely crack a few more.
716
00:31:02,440 --> 00:31:03,560
Definitely.
717
00:31:05,760 --> 00:31:09,160
We want to see food flying off
that pass in five minutes! Come on!
718
00:31:10,360 --> 00:31:13,000
Remember, we're doing it
for Julie as well.
719
00:31:13,000 --> 00:31:14,520
Excellent.
720
00:31:14,520 --> 00:31:18,320
For Julie to stay out of
the mystery box cook tomorrow,
721
00:31:18,320 --> 00:31:20,520
two teams have to win
from the Favourites.
722
00:31:20,520 --> 00:31:22,880
Mama Jules.
Mama Jules.
723
00:31:22,880 --> 00:31:26,360
I want to win today.
I don't want to be in the elim cook.
724
00:31:26,360 --> 00:31:28,360
Go! Go, team!
725
00:31:28,360 --> 00:31:30,120
Come on, guys!
726
00:31:30,120 --> 00:31:31,480
Thanks, Jules.
727
00:31:33,640 --> 00:31:36,400
ALDO: Uh... Should we go on?
Yeah.
728
00:31:36,400 --> 00:31:39,040
This is crunch time
for our salmon dish.
729
00:31:39,040 --> 00:31:41,320
It's time to start pulling together
the beurre blanc.
730
00:31:41,320 --> 00:31:43,520
A little...?
Please!
Yeah?
731
00:31:43,520 --> 00:31:45,080
I'm a queen after all.
732
00:31:45,080 --> 00:31:46,680
SARAH: The key with this
733
00:31:46,680 --> 00:31:49,320
is really beautiful herby flavours
coming through.
734
00:31:49,320 --> 00:31:52,800
So, we want that last minute,
so they stay fresh, stay green.
735
00:31:52,800 --> 00:31:54,520
It's looking good, actually.
736
00:31:54,520 --> 00:31:57,280
It's looking so good, guys.
Yep. I'm gonna taste it.
737
00:31:57,280 --> 00:31:58,720
You did an amazing job.
738
00:31:58,720 --> 00:32:00,280
ALDO: Wow, what a team.
739
00:32:00,280 --> 00:32:03,320
Aaahh! So...
740
00:32:03,320 --> 00:32:05,840
It's not split.
No!
741
00:32:05,840 --> 00:32:08,800
We recommend finger limes
just at the end for a pop of...
742
00:32:08,800 --> 00:32:10,160
Yeah.
743
00:32:10,160 --> 00:32:13,320
Rather than adding caviar, we've
changed it up to add finger lime.
744
00:32:13,320 --> 00:32:16,000
I think it will elevate our dish
745
00:32:16,000 --> 00:32:17,960
and modernise it
with that Australian touch,
746
00:32:17,960 --> 00:32:19,480
which is really cool.
747
00:32:19,480 --> 00:32:21,240
Good teamwork.
748
00:32:21,240 --> 00:32:23,000
Let's win now.
Forza!
749
00:32:23,000 --> 00:32:25,040
Aldo's also cooked fried capers
750
00:32:25,040 --> 00:32:30,400
and we're just hoping that all
of the salmon is cooked perfectly.
751
00:32:30,400 --> 00:32:33,360
Come on, you Cryovac machine,
sous-vide machine, go!
752
00:32:33,360 --> 00:32:35,760
There's still two minutes to go.
753
00:32:35,760 --> 00:32:37,240
Give it one more minute.
Yeah.
754
00:32:37,240 --> 00:32:39,920
It's stressing me out so much.
I know.
755
00:32:39,920 --> 00:32:42,520
The kitchen is smelling good!
756
00:32:42,520 --> 00:32:44,560
We're hungry! One minute to go!
757
00:32:44,560 --> 00:32:47,040
ANDY: Come on!
Give us some French food!
758
00:32:47,040 --> 00:32:48,720
Just take it out.
759
00:32:51,720 --> 00:32:53,320
It looks perfect. Yeah.
760
00:32:55,360 --> 00:32:57,520
Take off the potatoes.
ALI: We just haven't got time, Max.
761
00:32:57,520 --> 00:33:00,240
We've just really gotta get these
out. We're really under the pump.
762
00:33:00,240 --> 00:33:01,840
MATT: We've got enough
to redo if we need...
763
00:33:01,840 --> 00:33:03,400
MAX: Give me...give me one sec.
764
00:33:05,600 --> 00:33:07,360
ALI: We're trying our best.
765
00:33:11,600 --> 00:33:13,480
MATT: There we go. That one's good.
766
00:33:13,480 --> 00:33:15,400
They're holding. I don't know
how they're holding.
767
00:33:15,400 --> 00:33:17,120
MATT: They are completely holding.
768
00:33:17,120 --> 00:33:19,320
The egg gods are looking down on me.
769
00:33:19,320 --> 00:33:21,880
I think there was a little sigh
of relief there from Shannon, too.
770
00:33:21,880 --> 00:33:23,320
Hey, well done. Well done.
771
00:33:23,320 --> 00:33:25,040
Jenn, that one can get truffle.
OK. Yeah.
772
00:33:25,040 --> 00:33:26,680
ALI: Quickly and get it out
before it pops.
773
00:33:26,680 --> 00:33:29,520
Quickly. Super fast.
'Cause these babies are going.
774
00:33:29,520 --> 00:33:31,920
MAX: But they're holding.
They are holding.
775
00:33:31,920 --> 00:33:34,480
Finally, I've got the knack of it.
776
00:33:36,800 --> 00:33:38,680
Come on, guys!
777
00:33:38,680 --> 00:33:40,280
10, 9...
778
00:33:40,280 --> 00:33:44,600
ALL: ..8, 7, 6, 5,
779
00:33:44,600 --> 00:33:48,400
4, 3, 2, 1...
780
00:33:48,400 --> 00:33:51,200
Service has started!
781
00:33:55,640 --> 00:33:58,000
That's plenty.
Plenty.
782
00:33:58,000 --> 00:33:59,520
Alright. Beautiful, guys.
783
00:33:59,520 --> 00:34:01,000
Service!
784
00:34:02,280 --> 00:34:03,840
Service, please.
785
00:34:06,400 --> 00:34:08,360
MAX: We're on a roll now.
Let's keep going.
786
00:34:14,600 --> 00:34:16,080
Well, what are we looking for today?
787
00:34:16,080 --> 00:34:17,960
It is a French service challenge.
Yeah.
788
00:34:17,960 --> 00:34:20,560
So, technique.
Beautiful balance of flavour.
789
00:34:20,560 --> 00:34:22,360
I reckon restraint.
790
00:34:22,360 --> 00:34:25,000
It's a celebration of produce
with technique.
791
00:34:25,000 --> 00:34:27,680
But you need to be restrained
to make those two things
792
00:34:27,680 --> 00:34:29,440
the hero of the dish.
793
00:34:29,440 --> 00:34:31,960
You win your course,
you and your teammates,
794
00:34:31,960 --> 00:34:33,960
they are safe from elimination.
795
00:34:33,960 --> 00:34:35,200
So good.
796
00:34:37,400 --> 00:34:39,040
Ooh.
Thank you.
797
00:34:39,040 --> 00:34:41,000
Truffle.
Thank you very much.
798
00:34:41,000 --> 00:34:43,400
Thank you.
Alright!
799
00:34:43,400 --> 00:34:47,680
So, from the Fans, an entree,
a steak tartare with crispy potato
800
00:34:47,680 --> 00:34:51,280
and, in case you couldn't guess,
truffle.
801
00:34:51,280 --> 00:34:54,000
It's a healthy dose of truffle,
that's for sure.
802
00:34:54,000 --> 00:34:55,480
Looks pretty classic.
Egg yolk on top.
803
00:34:55,480 --> 00:34:58,120
Nice little nest
of crispy fried potato.
804
00:34:58,120 --> 00:34:59,960
Yeah, and I must say, pretty skilful
805
00:34:59,960 --> 00:35:02,920
to get that egg yolk
on a nest of crispy potatoes.
806
00:35:02,920 --> 00:35:05,480
There's a few jagged edges in there.
807
00:35:05,480 --> 00:35:07,040
Should we go in?
808
00:35:07,040 --> 00:35:08,240
Alright.
809
00:35:12,040 --> 00:35:13,880
Mmm.
810
00:35:26,760 --> 00:35:29,880
I think, for me,
the tartare mix is nice.
811
00:35:29,880 --> 00:35:31,800
Mm.
But because of the egg yolk,
812
00:35:31,800 --> 00:35:34,160
it gets diluted so much.
Yeah.
813
00:35:34,160 --> 00:35:35,840
I think what the yolk gives
in richness
814
00:35:35,840 --> 00:35:37,800
it takes away in terms of seasoning.
815
00:35:37,800 --> 00:35:39,760
We love a fried potato.
816
00:35:39,760 --> 00:35:42,400
The flavour of fried potato
is quite pronounced.
817
00:35:42,400 --> 00:35:45,200
It's a good tartare
without being an amazing tartare.
818
00:35:45,200 --> 00:35:48,760
I'll tell you what I did like,
which I didn't think I was going to,
819
00:35:48,760 --> 00:35:50,560
was the truffle.
820
00:35:50,560 --> 00:35:52,840
I was wondering whether it was just
going to be truffle for fun
821
00:35:52,840 --> 00:35:54,360
or truffle for flavour.
822
00:35:54,360 --> 00:35:56,960
And it gave a really nice umami hit.
823
00:35:56,960 --> 00:35:59,600
What was going to be paramount here
was the balance.
824
00:35:59,600 --> 00:36:02,320
I really think that this is a case
of tasting individual elements
825
00:36:02,320 --> 00:36:04,000
but not experiencing the dish
as a whole,
826
00:36:04,000 --> 00:36:06,800
because had they have known
what the yolk would do,
827
00:36:06,800 --> 00:36:08,360
they should have compensated
828
00:36:08,360 --> 00:36:10,680
by more aggressively seasoning
the tartare mix.
829
00:36:13,720 --> 00:36:15,880
ALDO: Beautiful.
Alright, that looks so good.
830
00:36:15,880 --> 00:36:17,360
Sprinkle of the capers as well.
831
00:36:17,360 --> 00:36:19,120
MICHAEL: Aldo and Sarah
have done an amazing job
832
00:36:19,120 --> 00:36:21,160
on the beurre blanc sauce.
833
00:36:21,160 --> 00:36:23,400
How's the next batch going?
SARAH: Good.
834
00:36:23,400 --> 00:36:25,280
Now the pressure is on to match it
835
00:36:25,280 --> 00:36:27,120
with that really beautiful,
flaky salmon.
836
00:36:27,120 --> 00:36:29,440
Each portion
has to be cooked perfectly.
837
00:36:29,440 --> 00:36:31,280
SARAH: Is it cooked?
CHRISTINA: I think so.
838
00:36:32,320 --> 00:36:33,920
What do you mean, think?
839
00:36:33,920 --> 00:36:36,960
MICHAEL: The problem with cooking
fish at such a low temperature
840
00:36:36,960 --> 00:36:38,720
is it doesn't really change colour
841
00:36:38,720 --> 00:36:40,840
like it would if you cooked it
in a hot pan.
842
00:36:40,840 --> 00:36:42,080
It sets.
843
00:36:42,080 --> 00:36:43,720
ALDO: Need more capers?
Yeah, yeah.
844
00:36:43,720 --> 00:36:45,680
I think I've got the feel,
but there's a couple of pieces
845
00:36:45,680 --> 00:36:47,920
that are making me
a little bit nervous.
846
00:36:47,920 --> 00:36:49,320
Service!
847
00:36:49,320 --> 00:36:51,720
SARAH: My only concern
is that the fish was under.
848
00:36:51,720 --> 00:36:52,960
Alright, let's go.
Yeah.
849
00:36:54,120 --> 00:36:56,560
Thank you.
ALDO: Come on. Well done, Blue.
850
00:36:56,560 --> 00:36:58,960
MICHAEL: Just give me a little bit
more in here.
851
00:37:00,080 --> 00:37:01,560
What do we got? What do we got?
852
00:37:01,560 --> 00:37:02,880
Ooh.
853
00:37:02,880 --> 00:37:04,560
Thank you very much.
854
00:37:04,560 --> 00:37:07,040
Well, this is from the Favourites.
855
00:37:07,040 --> 00:37:09,600
Salmon with fine-herb beurre blanc.
856
00:37:09,600 --> 00:37:11,160
I reckon it looks the part.
857
00:37:11,160 --> 00:37:13,320
It's simple.
Looks very, very nice.
858
00:37:13,320 --> 00:37:14,880
What about the smell?
Yeah.
859
00:37:14,880 --> 00:37:17,160
The perfume from those fried capers.
860
00:37:17,160 --> 00:37:18,560
Yeah.
Should we dig in?
861
00:37:18,560 --> 00:37:21,080
It looks French.
It looks French.
862
00:37:21,080 --> 00:37:24,400
But...how is the fish cooked?
863
00:37:24,400 --> 00:37:25,960
Ohh...
864
00:37:40,960 --> 00:37:43,200
How is the fish cooked?
865
00:37:43,200 --> 00:37:44,680
Ohh...
866
00:37:46,040 --> 00:37:50,280
It's supposed to be just set.
Ooh, yeah, mine is just set.
867
00:37:51,400 --> 00:37:53,120
How's yours?
868
00:37:53,120 --> 00:37:54,680
I think...
869
00:37:54,680 --> 00:37:56,360
..it's just set.
870
00:38:11,800 --> 00:38:13,680
I'm enjoying this.
He's nodding.
871
00:38:13,680 --> 00:38:15,440
If you can't tell.
(LAUGHS)
872
00:38:17,080 --> 00:38:18,840
What about that sauce?
873
00:38:18,840 --> 00:38:21,040
I think the beurre blanc is...
874
00:38:21,040 --> 00:38:22,600
..absolutely gorgeous.
875
00:38:22,600 --> 00:38:27,000
There's...such a lovely
lemony acidity about it.
876
00:38:27,000 --> 00:38:29,000
Yeah.
It's silky smooth.
877
00:38:29,000 --> 00:38:32,680
Completely together -
not a hint of a split in sight.
878
00:38:32,680 --> 00:38:36,760
And then the punctuated pops
of crunchy fried capers.
879
00:38:36,760 --> 00:38:39,400
Texture and flavour and seasoning.
880
00:38:39,400 --> 00:38:40,600
Yeah.
Gorgeous.
881
00:38:40,600 --> 00:38:42,640
I absolutely love that.
882
00:38:42,640 --> 00:38:45,080
Like, that, for me,
is the definition of French cuisine.
883
00:38:45,080 --> 00:38:47,120
There's technique
which they have nailed,
884
00:38:47,120 --> 00:38:48,560
but also simplicity.
885
00:38:48,560 --> 00:38:50,280
And who would have thought
two elements
886
00:38:50,280 --> 00:38:53,200
could just have so many twists
and turns along the way?
887
00:38:53,200 --> 00:38:56,280
And then the salmon -
it was cooked absolutely perfectly.
888
00:38:56,280 --> 00:38:59,800
You don't even need the knife.
It just sort of cleaves off itself.
889
00:38:59,800 --> 00:39:02,240
And you just have
these beautiful flakes
890
00:39:02,240 --> 00:39:04,560
of just tender, just set,
891
00:39:04,560 --> 00:39:06,200
beautiful, classic salmon.
892
00:39:06,200 --> 00:39:09,120
And then you get to
that fully loaded beurre blanc.
893
00:39:09,120 --> 00:39:11,680
Perfect texture, silky.
894
00:39:11,680 --> 00:39:14,360
And then the pops, for me,
of the tarragon
895
00:39:14,360 --> 00:39:16,200
versus the fried capers...
Yes.
896
00:39:16,200 --> 00:39:17,760
..and the chives...
Mm.
897
00:39:17,760 --> 00:39:19,560
Massive punch of lemon.
898
00:39:19,560 --> 00:39:21,880
That's close to a perfect
French dish, in my opinion.
899
00:39:21,880 --> 00:39:24,640
It's very much
an iron fist in a velvet glove
900
00:39:24,640 --> 00:39:26,720
because it's so elegant, so simple.
901
00:39:26,720 --> 00:39:29,320
And then when you dive into
the details,
902
00:39:29,320 --> 00:39:32,480
the flavours are leaping
off the page.
903
00:39:32,480 --> 00:39:34,320
Definitely leaping out of the bowl.
904
00:39:34,320 --> 00:39:36,640
Yeah.
That beurre blanc is perfect.
905
00:39:36,640 --> 00:39:39,520
The finger lime as well is so good.
906
00:39:39,520 --> 00:39:41,240
I think you've done really well.
Thank you.
907
00:39:41,240 --> 00:39:43,440
I mean, it's...
And you hit the brief, so...
908
00:39:43,440 --> 00:39:45,480
..yeah, my fingers crossed for you.
909
00:39:45,480 --> 00:39:46,640
Thank you.
OK?
910
00:39:46,640 --> 00:39:48,080
You couldn't have done any more.
911
00:39:48,080 --> 00:39:49,240
Well done!
912
00:39:49,240 --> 00:39:51,120
Were you happy?
Did you like it?
913
00:39:51,120 --> 00:39:52,560
We'll let you know.
914
00:39:52,560 --> 00:39:54,120
You didn't lick the bowl, though.
915
00:39:56,000 --> 00:39:57,400
SARAH: Whatever happens,
916
00:39:57,400 --> 00:39:59,560
I feel really proud of
what we've put up
917
00:39:59,560 --> 00:40:02,280
and we can just relax now.
918
00:40:03,840 --> 00:40:05,320
I feel for the others.
919
00:40:05,320 --> 00:40:07,120
There is a lot of pressure.
920
00:40:07,120 --> 00:40:09,320
BILLIE: Is that cooked?
921
00:40:09,320 --> 00:40:11,120
I think it's cooked.
922
00:40:12,200 --> 00:40:14,000
I'm on the dessert tasting plate.
923
00:40:14,000 --> 00:40:16,040
I'm in charge of the lemon tart.
924
00:40:16,040 --> 00:40:17,920
I'm wanted the curd nicely set
925
00:40:17,920 --> 00:40:21,120
and the pastry thin and crisp
and cooked all the way through.
926
00:40:21,120 --> 00:40:22,720
Are they gonna be a bit blonde?
927
00:40:22,720 --> 00:40:24,360
ALVIN: Yeah. They're cooked?
928
00:40:24,360 --> 00:40:26,040
Yeah, I'm just...
The bottom's cooked?
929
00:40:26,040 --> 00:40:28,320
Just punching it down a little bit.
930
00:40:28,320 --> 00:40:29,400
Yeah.
931
00:40:29,400 --> 00:40:31,480
It's always the way
in the MasterChef kitchen.
932
00:40:31,480 --> 00:40:35,080
Towards the end of the challenge,
something always goes wrong.
933
00:40:35,080 --> 00:40:37,040
I'm trusting you on this one.
934
00:40:38,200 --> 00:40:40,440
The crem pat's actually
a little bit runny.
935
00:40:41,960 --> 00:40:44,880
The lemon thyme cream pat
for the choux bun
936
00:40:44,880 --> 00:40:46,800
hasn't quite set properly.
937
00:40:46,800 --> 00:40:48,080
ALVIN: It's just not thick enough.
938
00:40:49,280 --> 00:40:51,480
I think there's a part of us
that wants to prove
939
00:40:51,480 --> 00:40:54,360
that we can do something big
and we are ambitious.
940
00:40:56,880 --> 00:40:58,800
But now I'm starting to worry
941
00:40:58,800 --> 00:41:01,160
that we're trying
to achieve too much.
942
00:41:01,160 --> 00:41:04,160
STEPH: They've got little cakes.
MELANIE: They do.
Yep.
943
00:41:04,160 --> 00:41:06,280
I think they've also got
a macaron, haven't they?
944
00:41:06,280 --> 00:41:08,200
They've also got macarons.
945
00:41:08,200 --> 00:41:09,840
JOHN: There's a few big ones.
946
00:41:09,840 --> 00:41:12,160
I can see that the Favourites,
947
00:41:12,160 --> 00:41:16,600
they've got
three technical desserts.
948
00:41:16,600 --> 00:41:19,360
At the end of the day,
we need to trust our instincts.
949
00:41:19,360 --> 00:41:24,440
STEPH: Our dessert has morphed into
something that was pretty complex
950
00:41:24,440 --> 00:41:26,120
to something that's very simple.
951
00:41:26,120 --> 00:41:30,880
We've only got the cremeux,
the cherries and the sorbet
952
00:41:30,880 --> 00:41:32,320
on our plate.
953
00:41:32,320 --> 00:41:34,640
Then the creme fraiche blob
in the centre
954
00:41:34,640 --> 00:41:36,520
and then the cherries kind of
stick to it on the outside.
955
00:41:36,520 --> 00:41:38,400
And that's how it holds in.
956
00:41:38,400 --> 00:41:43,280
With a simple dish like ours,
everything has to be perfect.
957
00:41:44,560 --> 00:41:45,560
Yep.
958
00:41:45,560 --> 00:41:46,880
Here you go.
Yeah.
959
00:41:46,880 --> 00:41:47,960
That's it.
960
00:41:47,960 --> 00:41:49,480
I think we can all do them.
961
00:41:49,480 --> 00:41:50,560
Yeah.
Happy?
962
00:41:50,560 --> 00:41:52,080
Yeah.
Done.
963
00:41:59,200 --> 00:42:00,400
(LAUGHS)
964
00:42:00,400 --> 00:42:01,960
The main course, lamb navarin,
965
00:42:01,960 --> 00:42:03,560
from a rustic dish,
966
00:42:03,560 --> 00:42:06,600
we are going into
a very refined concept.
967
00:42:07,960 --> 00:42:09,800
Look at that! Isn't that gorgeous?!
968
00:42:11,720 --> 00:42:14,640
SASHI: For the vegetables,
Mindy and Minoli
969
00:42:14,640 --> 00:42:17,960
are trying to make it
as elegant as possible,
970
00:42:17,960 --> 00:42:20,480
cooked perfectly to the crunch.
971
00:42:20,480 --> 00:42:24,800
The lamb from the pressure cooker
falling apart, cooked perfectly.
972
00:42:24,800 --> 00:42:28,800
Now I'm going to strain the liquid
to be reduced
973
00:42:28,800 --> 00:42:31,880
to get a nice, thick, glossy sauce.
974
00:42:31,880 --> 00:42:33,600
Sweet?
Mmm. So sweet.
975
00:42:33,600 --> 00:42:35,440
SASHI: From my understanding,
French cuisine
976
00:42:35,440 --> 00:42:37,800
is all about heroing the produce.
977
00:42:37,800 --> 00:42:39,000
And they put a lot of butter.
978
00:42:39,000 --> 00:42:41,360
Have you got butter in there, Sashi?
979
00:42:41,360 --> 00:42:44,080
Butter, butter, butter.
980
00:42:44,080 --> 00:42:45,600
DANIEL: Butter, butter,
butter, butter.
981
00:42:45,600 --> 00:42:47,200
KEYMA: Butter everywhere.
982
00:42:47,200 --> 00:42:50,480
I'm doing the main dish
with Harry and Daniel -
983
00:42:50,480 --> 00:42:52,400
fish papillote -
984
00:42:52,400 --> 00:42:55,040
with green beans and pomme puree.
985
00:42:55,040 --> 00:42:57,960
French mashed potato
is just so buttery.
986
00:42:57,960 --> 00:42:59,360
Oh, my God!
987
00:42:59,360 --> 00:43:02,440
A lot of butter
coming into play with this
988
00:43:02,440 --> 00:43:04,760
to make it really silky and smooth.
989
00:43:04,760 --> 00:43:07,680
When you taste it,
it's almost like eating butter.
990
00:43:07,680 --> 00:43:10,280
Delicious, but still
really, really rich.
991
00:43:11,920 --> 00:43:14,160
This is why the French
can eat so much butter.
992
00:43:14,160 --> 00:43:15,240
Yeah.
993
00:43:15,240 --> 00:43:16,600
Ohh!
994
00:43:16,600 --> 00:43:18,400
SHANNON: But they...they eat
small amounts of it,
995
00:43:18,400 --> 00:43:20,600
so...you think it's a lot,
but it's actually not
996
00:43:20,600 --> 00:43:22,720
because you're not eating
a huge portion.
997
00:43:22,720 --> 00:43:24,520
So, there's got to be
more butter in that, though.
998
00:43:24,520 --> 00:43:26,040
More butter.
Yeah, yeah, yeah, yeah.
999
00:43:26,040 --> 00:43:27,360
More butter. A lot of butter.
1000
00:43:28,760 --> 00:43:31,720
Harry's doing
the dressing of the beans.
1001
00:43:31,720 --> 00:43:34,920
There's, um, anchovies and shallots.
1002
00:43:34,920 --> 00:43:37,680
Mm-hm. Capers.
Capers.
1003
00:43:37,680 --> 00:43:39,200
Nice?
Good.
1004
00:43:39,200 --> 00:43:40,920
Butter.
No butter.
1005
00:43:40,920 --> 00:43:42,960
No butter?
Uh, anchovy oil?
1006
00:43:42,960 --> 00:43:44,960
Like the oil from the tins?
Anchovy oil.
1007
00:43:44,960 --> 00:43:46,520
Tarragon, parsley.
OK. Very oily.
1008
00:43:46,520 --> 00:43:47,680
It's really nice.
Yeah.
1009
00:43:47,680 --> 00:43:49,720
Do you know how long
our tester's got?
1010
00:43:49,720 --> 00:43:51,920
One minute, 13.
Yeah.
1011
00:43:51,920 --> 00:43:54,240
Danny's taking quite a long time
with the fish,
1012
00:43:54,240 --> 00:43:57,880
but we need
that main part of the dish perfect.
1013
00:43:57,880 --> 00:44:01,040
SHANNON: Not too tight if you can.
Uh, how did the little tester go?
1014
00:44:01,040 --> 00:44:02,320
It's just about done.
1015
00:44:02,320 --> 00:44:04,880
I love my fish. I love cooking it.
I love catching it.
1016
00:44:04,880 --> 00:44:06,520
(BEEPING)
1017
00:44:06,520 --> 00:44:09,920
So, I think the pressure today is...
it's a bit more personal.
1018
00:44:09,920 --> 00:44:12,920
I really want to nail this fish.
1019
00:44:12,920 --> 00:44:14,480
We put it in for six,
let it rest for two.
1020
00:44:14,480 --> 00:44:16,600
SHANNON: Doesn't sound very long.
1021
00:44:16,600 --> 00:44:17,720
Um...
1022
00:44:18,880 --> 00:44:20,320
Barramundi's one of those fish
1023
00:44:20,320 --> 00:44:21,920
you've got to cook
all the way through.
1024
00:44:23,280 --> 00:44:25,320
Yeah, no, that's not done.
1025
00:44:25,320 --> 00:44:26,760
Oh, I'm shaking in my boots.
1026
00:44:26,760 --> 00:44:29,120
I've got to finish wrapping these
fish up and jam them in the oven
1027
00:44:29,120 --> 00:44:32,360
so that they're cooked for another...
probably double the amount of time.
1028
00:44:32,360 --> 00:44:35,240
We've got 20 diners
and we're running out of time here.
1029
00:44:35,240 --> 00:44:37,400
We're going need a lot of trays.
1030
00:44:37,400 --> 00:44:38,640
Yeah.
1031
00:44:38,640 --> 00:44:41,360
It's giving me anxiety.
1032
00:44:50,520 --> 00:44:51,560
Yep.
1033
00:44:51,560 --> 00:44:53,040
It's time to plate the lamb navarin.
1034
00:44:53,040 --> 00:44:55,440
So, now I'm nervous.
1035
00:44:55,440 --> 00:44:59,560
How do we take it from a home-style
dish to a restaurant-quality dish?
1036
00:44:59,560 --> 00:45:03,280
The peas and the carrots
are really quite simple.
1037
00:45:03,280 --> 00:45:06,160
You know, we haven't done
too much to each ingredient.
1038
00:45:06,160 --> 00:45:11,960
Every single pea and carrot
and turnip has to be perfect.
1039
00:45:11,960 --> 00:45:13,680
SASHI: I need a scoop.
1040
00:45:14,800 --> 00:45:17,520
This dish has become so refined.
1041
00:45:17,520 --> 00:45:21,520
But the sauce needs to bring
the whole dish together.
1042
00:45:21,520 --> 00:45:24,680
That sauce, it needs to thicken
a fair bit more.
1043
00:45:24,680 --> 00:45:26,640
It should not be like a soup.
1044
00:45:26,640 --> 00:45:28,760
It's a stew. It should be thick.
1045
00:45:28,760 --> 00:45:31,040
Adding a bit of flour to thicken it.
1046
00:45:32,400 --> 00:45:34,160
Then I'll strain it.
1047
00:45:34,160 --> 00:45:35,960
I know that the sauce
will take some time,
1048
00:45:35,960 --> 00:45:40,400
so getting it done before service is
going to be a big challenge for us.
1049
00:45:40,400 --> 00:45:42,280
Nah!
No?
No.
1050
00:45:45,080 --> 00:45:46,720
Hey, guys, start plating.
1051
00:45:46,720 --> 00:45:48,240
Let's go.
HARRY: OK.
1052
00:45:49,320 --> 00:45:53,120
Service is beginning,
and our two sides are ready to go.
1053
00:45:54,200 --> 00:45:55,960
The beans will be super crunchy
1054
00:45:55,960 --> 00:45:57,960
and we're going to dress them
1055
00:45:57,960 --> 00:45:59,400
in a really beautiful
1056
00:45:59,400 --> 00:46:01,480
anchovy and tarragon sauce.
1057
00:46:01,480 --> 00:46:04,080
This is just going to add some
really bright acidity to the dish.
1058
00:46:05,200 --> 00:46:07,360
That's nice.
1059
00:46:07,360 --> 00:46:12,240
So, the pomme puree is the most
insanely delectable potatoes
1060
00:46:12,240 --> 00:46:13,800
that you could ask for.
1061
00:46:13,800 --> 00:46:16,600
SHANNON: Awesome.
That mash looks so good.
1062
00:46:16,600 --> 00:46:18,600
Whoo-hoo!
DANIEL: This is sick.
1063
00:46:18,600 --> 00:46:19,800
Yep.
1064
00:46:19,800 --> 00:46:21,400
Yeah. It's go time.
1065
00:46:21,400 --> 00:46:23,840
But after the tester was undercooked,
1066
00:46:23,840 --> 00:46:26,280
the fish is really, really
down to the wire.
1067
00:46:26,280 --> 00:46:27,720
It's always really nerve-racking,
1068
00:46:27,720 --> 00:46:30,680
cooking something that
you can't see how it's cooked
1069
00:46:30,680 --> 00:46:32,320
until that final moment.
1070
00:46:36,000 --> 00:46:38,200
Happy?
DANIEL: Um...
1071
00:46:38,200 --> 00:46:39,920
That's cooked, bang-on.
1072
00:46:39,920 --> 00:46:41,320
That's perfect.
1073
00:46:41,320 --> 00:46:42,520
Is it?
1074
00:46:42,520 --> 00:46:44,840
We are so relieved.
1075
00:46:44,840 --> 00:46:46,720
Moist, eh?
It's really good.
1076
00:46:46,720 --> 00:46:48,240
Oh, it's in my timer.
1077
00:46:48,240 --> 00:46:50,520
Now I need to pull the fish
out of the parcel
1078
00:46:50,520 --> 00:46:52,480
and place it on the plate
next to the potato.
1079
00:46:56,400 --> 00:46:58,360
SHANNON: We need them
to be picked up quickly.
1080
00:46:58,360 --> 00:46:59,640
Get 'em out.
1081
00:46:59,640 --> 00:47:01,120
HARRY: We've got to smash it out
pretty fast.
1082
00:47:01,120 --> 00:47:02,480
SHANNON: And you've got to hurry.
1083
00:47:02,480 --> 00:47:04,360
All your beautiful work
is in that bag.
1084
00:47:04,360 --> 00:47:05,840
Yeah.
So, you've got to hurry.
1085
00:47:05,840 --> 00:47:07,400
Hurry, gotta hurry.
1086
00:47:07,400 --> 00:47:10,160
HARRY: The fish is still cooking
in that foil.
1087
00:47:10,160 --> 00:47:11,560
Service, please?
1088
00:47:11,560 --> 00:47:13,040
Here.
1089
00:47:13,040 --> 00:47:15,720
MATT: They've only done, like, four.
Maybe six.
1090
00:47:15,720 --> 00:47:17,840
They've got lots to do.
1091
00:47:17,840 --> 00:47:20,200
DANIEL: We should probably got these
off these hot trays, eh?
1092
00:47:21,760 --> 00:47:23,560
ALDO: Did they end up
doing lamb or beef?
1093
00:47:23,560 --> 00:47:25,360
Lamb.
Lamb.
1094
00:47:25,360 --> 00:47:27,000
Lamb navarin.
1095
00:47:27,000 --> 00:47:28,840
SASHI: The sauce is thick and glossy.
1096
00:47:30,280 --> 00:47:31,840
Mains away, mate. Let's go.
1097
00:47:31,840 --> 00:47:34,320
Yes. OK. Let's do it.
1098
00:47:34,320 --> 00:47:36,560
The original dish is...need to have
1099
00:47:36,560 --> 00:47:38,760
a pool of sauce together
with the meat.
1100
00:47:38,760 --> 00:47:41,120
But now,
since it's a bit more refined,
1101
00:47:41,120 --> 00:47:43,480
we are just coating it with the sauce
1102
00:47:43,480 --> 00:47:45,200
and placing it nicely around.
1103
00:47:45,200 --> 00:47:48,320
MINDY: Nice. It's even more delicate
than we started.
1104
00:47:48,320 --> 00:47:50,480
Far out.
1105
00:47:50,480 --> 00:47:52,400
It looks so beautiful.
It looks so elegant.
1106
00:47:52,400 --> 00:47:54,800
It looks very fancy.
1107
00:47:54,800 --> 00:47:58,240
Very unlikely of Sashi of doing this.
1108
00:47:58,240 --> 00:48:02,920
At this point, I just hope all these
flavours has come together properly.
1109
00:48:02,920 --> 00:48:04,760
MINDY: Alright, service. Thank you.
1110
00:48:05,920 --> 00:48:07,960
Thank you.
1111
00:48:11,400 --> 00:48:13,560
(WHISTLES)
Thank you very much.
1112
00:48:15,480 --> 00:48:17,360
So, this is from the Favourites
1113
00:48:17,360 --> 00:48:20,960
and we have a lamb navarin
with seasonal vegetables.
1114
00:48:22,440 --> 00:48:25,040
How do you pretty up
1115
00:48:25,040 --> 00:48:26,880
what is ostensibly a stew?
1116
00:48:26,880 --> 00:48:29,440
Yeah.
What do you reckon?
I think they've done a good job.
1117
00:48:29,440 --> 00:48:31,440
I think it's one thing
to pretty it up,
1118
00:48:31,440 --> 00:48:33,080
but is it going to have
the same effect
1119
00:48:33,080 --> 00:48:35,680
as that really rustic,
family-style dish?
1120
00:48:35,680 --> 00:48:39,200
Let's see how she tastes.
Let's go.
1121
00:48:44,000 --> 00:48:45,560
Ooh, that lamb's nice.
1122
00:49:05,120 --> 00:49:06,440
Finished that one.
1123
00:49:06,440 --> 00:49:08,680
Alright, let's get that sauce
on the heat, yeah?
Yep, yep.
1124
00:49:08,680 --> 00:49:10,680
The lamb is outstanding.
1125
00:49:10,680 --> 00:49:14,320
Like, fall-apart,
beautiful, gelatinous.
1126
00:49:14,320 --> 00:49:17,000
The peas?
Beautiful amount of crunch.
1127
00:49:17,000 --> 00:49:18,800
Same along with the carrots.
1128
00:49:20,360 --> 00:49:22,880
The contrast of the slightly
blanched vegetables
1129
00:49:22,880 --> 00:49:24,880
I think gave it
a really lovely crunch.
1130
00:49:24,880 --> 00:49:27,720
I think when you have
such stewed textures on the plate...
1131
00:49:27,720 --> 00:49:29,880
Yeah.
..you want to have that contrast.
1132
00:49:32,240 --> 00:49:33,960
I'm wondering whether or not
it's a little bit shy
1133
00:49:33,960 --> 00:49:35,680
on the seasoning itself.
1134
00:49:37,040 --> 00:49:39,560
For me, it could have done with
a touch of acidity
1135
00:49:39,560 --> 00:49:41,320
just to kind of lift everything up.
1136
00:49:42,520 --> 00:49:45,080
I think they've kind of got,
like, 80% there.
1137
00:49:45,080 --> 00:49:47,800
I think, all in all,
it's a very pleasant,
1138
00:49:47,800 --> 00:49:50,000
well-executed plate of food.
1139
00:49:50,000 --> 00:49:51,880
Elegant to look at,
1140
00:49:51,880 --> 00:49:54,680
nearly there in terms of the flavour
and the execution.
1141
00:49:54,680 --> 00:49:56,560
Definitely French, though.
1142
00:49:56,560 --> 00:49:58,440
Alright. Make it perfect, babe.
1143
00:50:02,480 --> 00:50:04,320
So, we've got...
Sorry.
Stressful.
1144
00:50:04,320 --> 00:50:07,360
There's a two amp-fuse
that's about to snap in my head,
1145
00:50:07,360 --> 00:50:09,400
and I'm trying to just stay calm.
1146
00:50:09,400 --> 00:50:12,600
Mate, you've got to get those out.
You've got to hurry. Got to push.
1147
00:50:12,600 --> 00:50:14,600
DANIEL: Got to be real careful
as we're pulling this fish out
1148
00:50:14,600 --> 00:50:16,120
not to ruin the quenelle
1149
00:50:16,120 --> 00:50:18,760
or pour juice all over it
and make a big, bloody mess.
1150
00:50:18,760 --> 00:50:20,520
Gotta go. Gotta go. Gotta go.
1151
00:50:20,520 --> 00:50:24,080
I'm worried that some of the fish
have been too long in the alfoil.
1152
00:50:24,080 --> 00:50:26,720
HARRY: Guys, we need that fish
to go. Make it happen.
1153
00:50:26,720 --> 00:50:29,200
DANIEL: If we serve up overcooked
fish to the judges,
1154
00:50:29,200 --> 00:50:30,880
we're gonna be in trouble.
1155
00:50:37,320 --> 00:50:43,000
ANNOUNCER: Enjoy another taste
of MasterChef
1156
00:50:52,880 --> 00:50:54,800
OK. Service, please.
1157
00:50:58,440 --> 00:50:59,920
MEL: Oh, wow.
1158
00:51:02,400 --> 00:51:03,720
Thank you.
1159
00:51:05,040 --> 00:51:06,840
From the Fans, a main -
1160
00:51:06,840 --> 00:51:09,000
a fish en papillote,
which is barramundi,
1161
00:51:09,000 --> 00:51:11,360
served with green beans, tarragon
and anchovy sauce
1162
00:51:11,360 --> 00:51:13,040
and a pomme puree.
1163
00:51:14,880 --> 00:51:16,160
I like the look of it.
1164
00:51:16,160 --> 00:51:17,560
Mm.
Yeah, I...
1165
00:51:17,560 --> 00:51:19,760
I think it's really simple.
The pomme puree - quite glossy.
1166
00:51:19,760 --> 00:51:21,920
And then the beans
look really nice as well.
1167
00:51:23,480 --> 00:51:25,840
I can't wait to see
what that fish is cooked like
1168
00:51:25,840 --> 00:51:28,800
'cause that is the thrill
of en papillote.
1169
00:51:30,200 --> 00:51:32,040
Thank you very much.
1170
00:51:32,040 --> 00:51:33,960
Any time.
1171
00:51:33,960 --> 00:51:35,960
Righto. I'm going in.
1172
00:51:54,200 --> 00:51:55,600
Wow!
1173
00:51:55,600 --> 00:51:57,320
Yeah.
1174
00:51:57,320 --> 00:51:59,360
The beans are amazing.
Yeah.
1175
00:52:10,920 --> 00:52:12,080
Puree's great.
1176
00:52:12,080 --> 00:52:13,840
Silky as.
Yeah.
1177
00:52:13,840 --> 00:52:16,440
The right ratio
of half butter, half potato.
1178
00:52:18,360 --> 00:52:21,680
It just looks like
freshly churned butter.
1179
00:52:22,880 --> 00:52:24,720
I'm gonna start with
the two sidekicks,
1180
00:52:24,720 --> 00:52:27,400
'cause they were, like,
unbelievable.
1181
00:52:28,640 --> 00:52:32,240
That mash was silky. It was smooth.
It was rich.
1182
00:52:32,240 --> 00:52:34,120
It was also light.
1183
00:52:34,120 --> 00:52:37,080
That may be the best puree
I have ever eaten
1184
00:52:37,080 --> 00:52:38,640
in the MasterChef kitchen.
I'd agree.
1185
00:52:38,640 --> 00:52:39,680
Yeah.
1186
00:52:39,680 --> 00:52:42,360
The texture, the richness,
the seasoning - perfect.
1187
00:52:42,360 --> 00:52:45,480
The beans, beautiful and al dente.
1188
00:52:45,480 --> 00:52:47,920
And then that anchovy dressing
with parsley and lemon
1189
00:52:47,920 --> 00:52:49,840
and...it just lifted everything.
1190
00:52:49,840 --> 00:52:51,800
And that's probably what you need
when you're dealing with
1191
00:52:51,800 --> 00:52:53,880
such a heavy mash like that as well.
1192
00:52:53,880 --> 00:52:55,880
And the cook on the fish...
1193
00:52:58,600 --> 00:52:59,840
..I could barely fault.
1194
00:53:00,840 --> 00:53:02,200
Spot-on.
1195
00:53:03,400 --> 00:53:05,400
I love that...the lemon on top.
1196
00:53:05,400 --> 00:53:06,960
Really sharp.
1197
00:53:06,960 --> 00:53:08,520
I think it's really well done.
1198
00:53:09,680 --> 00:53:11,440
All in all, a beautiful conception.
1199
00:53:11,440 --> 00:53:13,160
Yeah.
Very, very French.
1200
00:53:13,160 --> 00:53:15,640
Well done. That was hard.
That was really hard.
1201
00:53:15,640 --> 00:53:16,920
Well done.
1202
00:53:16,920 --> 00:53:18,840
That was the most stressful thing...
It was so stressful.
1203
00:53:18,840 --> 00:53:21,240
Today, it's been a lot of pressure
that I've put on myself,
1204
00:53:21,240 --> 00:53:23,440
going up against the Favourites.
SHANNON: Well done.
Thank you.
1205
00:53:23,440 --> 00:53:25,440
(APPLAUSE)
Whoo-whoo!
1206
00:53:28,200 --> 00:53:29,760
DANIEL: I'm cooked. Like... Oh.
1207
00:53:29,760 --> 00:53:31,440
I'm more cooked than the fish
right now.
1208
00:53:31,440 --> 00:53:33,560
I found that so stressful.
1209
00:53:33,560 --> 00:53:38,120
I just need to go and steam off
somewhere and go and relax.
1210
00:53:38,120 --> 00:53:39,520
ALVIN: Look at the teamwork.
1211
00:53:39,520 --> 00:53:41,280
BILLIE: Oh, look at
the cinnamon through it.
1212
00:53:41,280 --> 00:53:42,880
I mean, my eyes are watering.
1213
00:53:42,880 --> 00:53:45,120
Maybe I'm getting emotional
about the team.
1214
00:53:45,120 --> 00:53:47,200
Aww.
You're never emotional.
1215
00:53:48,320 --> 00:53:53,080
So, we've got all our dessert
elements miraculously done.
1216
00:53:53,080 --> 00:53:55,040
And then the Calvados in the middle.
1217
00:53:55,040 --> 00:53:56,360
Uh-huh. Perfecto.
1218
00:53:56,360 --> 00:53:58,040
We're currently doing the macaron
1219
00:53:58,040 --> 00:53:59,760
filled with apple compote.
1220
00:53:59,760 --> 00:54:02,560
It sort of feels like
you're eating an apple pie.
1221
00:54:04,600 --> 00:54:06,840
Wow.
They're great!
John, that's really good.
1222
00:54:07,960 --> 00:54:10,800
We've got a peaches and cream choux,
1223
00:54:10,800 --> 00:54:12,920
we've got a lemon tart.
1224
00:54:12,920 --> 00:54:14,920
And Billie's
actually making meringue
1225
00:54:14,920 --> 00:54:17,880
to top it up like a nice crown.
1226
00:54:17,880 --> 00:54:20,040
Snatch that crown.
1227
00:54:21,560 --> 00:54:23,160
Um, we should try this.
1228
00:54:23,160 --> 00:54:25,360
I've eaten a lot of food today.
Cheers.
Yep.
1229
00:54:29,960 --> 00:54:31,480
Mmm.
1230
00:54:32,760 --> 00:54:34,480
The Favourites have done a lot.
1231
00:54:34,480 --> 00:54:36,640
It's a bit intimidating.
1232
00:54:39,000 --> 00:54:40,400
Oh, that peach!
1233
00:54:40,400 --> 00:54:42,080
Yeah. Yeah.
1234
00:54:42,080 --> 00:54:43,520
Peaches and cream.
Happy with that.
1235
00:54:44,880 --> 00:54:46,480
We've literally nixed more elements
1236
00:54:46,480 --> 00:54:48,360
than we are planning
to put on the plate,
1237
00:54:48,360 --> 00:54:51,560
and we really want to rely on
the produce to speak for itself.
1238
00:54:51,560 --> 00:54:53,520
It's the cremeux, fresh cherries,
1239
00:54:53,520 --> 00:54:56,080
a little bit of creme fraiche
and a cherry sorbet.
1240
00:54:57,240 --> 00:54:59,440
We had such a clear picture
originally
1241
00:54:59,440 --> 00:55:01,200
that it was really hard
to pare that back.
1242
00:55:01,200 --> 00:55:03,600
And I don't blame us for that
1243
00:55:03,600 --> 00:55:06,120
because that does take knowledge
and restraint and experience
1244
00:55:06,120 --> 00:55:07,440
to figure that out.
1245
00:55:07,440 --> 00:55:09,480
MONTANA: They're so pretty, Steph.
1246
00:55:09,480 --> 00:55:12,320
But I'm really glad that, in the end,
we took Shannon's advice
1247
00:55:12,320 --> 00:55:14,760
to focus on the simplicity
of those ingredients.
1248
00:55:14,760 --> 00:55:16,120
SHANNON: Really,
all you've got to do now
1249
00:55:16,120 --> 00:55:17,480
is just focus on those quenelles.
1250
00:55:17,480 --> 00:55:19,160
Set yourself up, move along.
1251
00:55:19,160 --> 00:55:20,400
You'll be fine.
1252
00:55:20,400 --> 00:55:23,480
MELANIE: I'm really happy with
the way that we hit the brief.
1253
00:55:23,480 --> 00:55:24,840
The flavour is important,
1254
00:55:24,840 --> 00:55:26,400
but it's also a bit of a play
on temperature
1255
00:55:26,400 --> 00:55:28,720
because the cremeux
should be soft and room temperature.
1256
00:55:28,720 --> 00:55:31,440
STEPH: Is it soft enough?
Is it too hard?
1257
00:55:32,520 --> 00:55:34,640
It'll be OK by the time it goes out.
1258
00:55:34,640 --> 00:55:36,640
The cherries will have
a little bit of bite
1259
00:55:36,640 --> 00:55:39,240
and then the sorbet
is this really vibrant,
1260
00:55:39,240 --> 00:55:41,040
cutting, cold edge
1261
00:55:41,040 --> 00:55:43,560
that the whole dessert
is going to benefit from.
1262
00:55:43,560 --> 00:55:45,520
Yep. That's it.
1263
00:55:45,520 --> 00:55:48,840
The components that we thought
originally were necessary...
1264
00:55:48,840 --> 00:55:50,040
Oh!
1265
00:55:50,040 --> 00:55:51,360
..they're not necessary.
1266
00:55:51,360 --> 00:55:54,200
Even if we don't win,
I can take that home
and feel pretty awesome about it.
1267
00:55:54,200 --> 00:55:58,240
But I think we sort of pulled it off
and it's beautiful.
1268
00:55:58,240 --> 00:56:00,120
Service, please.
1269
00:56:00,120 --> 00:56:02,280
There's a lot of technique
in what you guys have done.
1270
00:56:02,280 --> 00:56:04,240
A lot of technique.
JOHN: Thanks, Shannon.
1271
00:56:04,240 --> 00:56:06,240
BILLIE: Thank you.
Pulled it off.
1272
00:56:06,240 --> 00:56:07,960
Service, please.
1273
00:56:07,960 --> 00:56:10,000
Nice.
It's nice, isn't it?
1274
00:56:10,000 --> 00:56:11,560
God, I hope we win.
1275
00:56:26,200 --> 00:56:28,160
Here we go.
1276
00:56:28,160 --> 00:56:29,520
Wow.
1277
00:56:29,520 --> 00:56:31,080
Thank you very much.
Thank you.
1278
00:56:34,080 --> 00:56:38,120
From the Faves, their offering
of dessert petit fours.
1279
00:56:39,640 --> 00:56:41,520
Apple Calvados macaron,
1280
00:56:41,520 --> 00:56:44,560
lemon tart and choux pastry...each.
1281
00:56:44,560 --> 00:56:47,600
I think there are some
very generous petit fours.
1282
00:56:47,600 --> 00:56:49,480
They are. They're very generous.
1283
00:56:49,480 --> 00:56:51,440
But, technically,
they look pretty good.
1284
00:56:51,440 --> 00:56:53,080
Nice feet on the macaron.
1285
00:56:53,080 --> 00:56:54,480
Mmm.
1286
00:56:54,480 --> 00:56:55,760
Where do you...?
Where do you start?
1287
00:56:55,760 --> 00:56:57,280
Where do you start?
You take the lead.
1288
00:56:57,280 --> 00:56:58,680
I think I have to start
with the macaron.
1289
00:56:58,680 --> 00:57:00,240
Right?
Righto.
1290
00:57:15,760 --> 00:57:17,000
Mmm.
1291
00:57:22,600 --> 00:57:24,640
They're one from one.
One from one.
1292
00:57:24,640 --> 00:57:26,960
It was very good.
That is a very good macaron.
1293
00:57:26,960 --> 00:57:29,720
That is like an apple pie cloud.
Yeah. Yeah.
1294
00:57:29,720 --> 00:57:30,960
Where you going next?
1295
00:57:32,000 --> 00:57:34,280
I think you leave lemon
till last, right?
1296
00:57:34,280 --> 00:57:36,120
Righto. Lemon till last.
You're driving the bus.
1297
00:57:45,080 --> 00:57:47,240
Oh, there we go. There's your...
There's the peach.
1298
00:57:47,240 --> 00:57:49,400
Yeah. I want the...
I want the peach.
1299
00:58:02,120 --> 00:58:03,640
Ooh, she likes it.
1300
00:58:03,640 --> 00:58:05,400
She's got the giggles.
That means she likes it.
1301
00:58:05,400 --> 00:58:06,640
Very good.
1302
00:58:10,880 --> 00:58:12,120
Wow.
1303
00:58:12,120 --> 00:58:13,800
Let's start with the macaron.
1304
00:58:13,800 --> 00:58:16,520
And you go because...you've eaten
a million over your time.
1305
00:58:16,520 --> 00:58:20,080
I have eaten...easily a million
macaron in my life.
1306
00:58:20,080 --> 00:58:23,000
The flavour and the texture
was absolutely perfect.
1307
00:58:23,000 --> 00:58:26,120
You had that
gorgeous shell on the outside,
1308
00:58:26,120 --> 00:58:28,720
that lovely almond choux
on the inside,
1309
00:58:28,720 --> 00:58:30,920
and the filling beautifully balanced.
1310
00:58:30,920 --> 00:58:33,200
That chewiness
that I love with macarons,
1311
00:58:33,200 --> 00:58:35,680
it was...it was unbelievable.
1312
00:58:35,680 --> 00:58:37,360
That's a 10 out of 10.
1313
00:58:39,640 --> 00:58:41,480
OK, let's move on to the choux.
1314
00:58:41,480 --> 00:58:43,040
Perfect choux.
The crackling was gorgeous.
1315
00:58:43,040 --> 00:58:44,600
It was light, it was airy.
1316
00:58:44,600 --> 00:58:47,360
It had that beautiful,
hollow shell that you want.
1317
00:58:47,360 --> 00:58:50,440
And then the filling -
slightly off-balance.
1318
00:58:50,440 --> 00:58:52,400
I think I wanted more peach.
1319
00:58:55,000 --> 00:58:56,680
Lemon tart.
OK. Lemon tart.
1320
00:58:56,680 --> 00:58:59,520
Look at it. It's glossy.
The texture was amazing.
1321
00:58:59,520 --> 00:59:01,920
And then the meringue on top,
absolutely perfect.
1322
00:59:01,920 --> 00:59:04,480
Yep. It was light. It was airy.
1323
00:59:04,480 --> 00:59:06,200
It was sweet enough
1324
00:59:06,200 --> 00:59:08,920
without being too over the top
and heavy underneath that curd,
1325
00:59:08,920 --> 00:59:10,360
which is sharp.
1326
00:59:10,360 --> 00:59:13,840
It fights the battle of being,
you know, sweetness to acidity
1327
00:59:13,840 --> 00:59:15,640
absolutely spot-on.
1328
00:59:15,640 --> 00:59:19,000
But the base is just a touch blonde.
1329
00:59:19,000 --> 00:59:20,960
And we're talking like, you know,
1330
00:59:20,960 --> 00:59:24,640
if you were to score this
out of 100, it would be, like, a 98.
1331
00:59:24,640 --> 00:59:25,800
Yeah.
1332
00:59:25,800 --> 00:59:29,240
There's those two points which
may or may not make a difference.
1333
00:59:30,680 --> 00:59:33,280
The dessert from the Fans
is three elements.
1334
00:59:33,280 --> 00:59:36,600
Can they get all of them
absolutely perfect?
1335
00:59:37,880 --> 00:59:39,400
Service, please.
1336
00:59:51,720 --> 00:59:55,160
Alright. Thank you very much.
1337
00:59:55,160 --> 00:59:59,720
OK, from the Fans,
chocolate cremeux and cherries.
1338
00:59:59,720 --> 01:00:01,560
Very, very elegant.
1339
01:00:02,560 --> 01:00:06,040
Does it taste as good as it looks?
1340
01:00:07,720 --> 01:00:09,120
Hope so.
1341
01:00:41,840 --> 01:00:43,680
Absolutely perfect.
1342
01:00:43,680 --> 01:00:44,800
Yeah.
1343
01:00:46,800 --> 01:00:52,280
Cremeux is all about a beautifully
velvety, creamy, rich texture.
1344
01:00:53,680 --> 01:00:57,120
Turbocharged,
bitter chocolate flavour.
1345
01:00:57,120 --> 01:00:59,040
Gorgeous, tart cherries.
1346
01:00:59,040 --> 01:01:01,160
And then that beautiful
cherry sorbet,
1347
01:01:01,160 --> 01:01:04,600
which was silky,
it was smooth and it was sour.
1348
01:01:04,600 --> 01:01:05,760
Yeah.
1349
01:01:05,760 --> 01:01:09,120
Restraint is paramount...
Mm. Mm.
1350
01:01:09,120 --> 01:01:10,760
..when we talk about French cuisine.
1351
01:01:12,120 --> 01:01:14,840
I think I'm going to
just say it right now.
1352
01:01:14,840 --> 01:01:16,840
This is dish of the day.
1353
01:01:16,840 --> 01:01:18,280
I agree.
1354
01:01:18,280 --> 01:01:20,160
It was perfect, so...
1355
01:01:20,160 --> 01:01:22,440
Easy. Yum.
1356
01:01:23,920 --> 01:01:25,720
Service, please.
1357
01:01:25,720 --> 01:01:27,040
Yay!
1358
01:01:27,040 --> 01:01:28,400
(ALL LAUGH)
1359
01:01:28,400 --> 01:01:30,040
Well done, guys.
1360
01:01:30,040 --> 01:01:32,680
Those three girls
have learnt a lesson
1361
01:01:32,680 --> 01:01:36,200
that takes chefs years to learn.
1362
01:01:36,200 --> 01:01:38,920
You know, you're always
putting on way too many things,
1363
01:01:38,920 --> 01:01:41,400
and there was talk
of crumbs and tuiles
1364
01:01:41,400 --> 01:01:43,920
and I think there was a praline
at some point.
1365
01:01:43,920 --> 01:01:46,240
Wow.
But they've stripped it all back.
1366
01:01:47,320 --> 01:01:51,200
And they're just left with
simplicity and perfection.
1367
01:01:53,760 --> 01:01:57,120
You don't need to do anything else
when the produce is that good
1368
01:01:57,120 --> 01:01:59,240
and your technique is that good.
1369
01:01:59,240 --> 01:02:01,480
That's when French food
is at its best.
1370
01:02:02,720 --> 01:02:04,120
Oh, my God!
1371
01:02:05,400 --> 01:02:07,280
Thank you. Thank you so much.
Well done, guys.
1372
01:02:07,280 --> 01:02:08,520
Well done.
1373
01:02:15,520 --> 01:02:19,360
There's no denying we set the bar
very high today.
1374
01:02:20,880 --> 01:02:24,360
We threw you into the deep end
with Shannon Bennett
1375
01:02:24,360 --> 01:02:27,120
and a French service challenge.
1376
01:02:30,800 --> 01:02:32,320
Shannon?
1377
01:02:32,320 --> 01:02:34,320
How do you think they went today
with this challenge?
1378
01:02:34,320 --> 01:02:36,320
Brilliant. You stuck to the brief.
1379
01:02:36,320 --> 01:02:38,880
You listened,
which is really important,
1380
01:02:38,880 --> 01:02:41,120
And you used your experience.
So, I enjoyed it.
1381
01:02:41,120 --> 01:02:42,800
And, so, well done to you all.
1382
01:02:42,800 --> 01:02:45,040
(CHEERING AND APPLAUSE)
1383
01:02:45,040 --> 01:02:47,600
Well done. Thank you.
1384
01:02:49,160 --> 01:02:52,160
Righto, righto,
let's get down to business.
1385
01:02:52,160 --> 01:02:56,000
If you won your course,
that means you're safe
1386
01:02:56,000 --> 01:02:57,840
from the next elimination.
1387
01:02:57,840 --> 01:02:59,760
So, we'll start with entrees.
1388
01:03:03,560 --> 01:03:05,880
Fans...
1389
01:03:05,880 --> 01:03:07,960
..your entree, it was tasty.
1390
01:03:08,960 --> 01:03:11,520
But once the egg was mixed
through the tartar...
1391
01:03:12,640 --> 01:03:15,560
..it actually threw out
the seasoning and the balance
of the dish.
1392
01:03:18,400 --> 01:03:19,560
Favourites...
1393
01:03:20,840 --> 01:03:23,000
..your salmon and beurre blanc...
1394
01:03:24,120 --> 01:03:25,880
..it was simple,
1395
01:03:25,880 --> 01:03:27,760
but it was perfect.
1396
01:03:29,760 --> 01:03:32,200
And that's why you guys
won the entree.
1397
01:03:32,200 --> 01:03:34,800
(EXCLAMATIONS AND CHEERING)
1398
01:03:34,800 --> 01:03:37,600
Yes! Ohh!
1399
01:03:42,120 --> 01:03:43,520
Oh, what a relief.
1400
01:03:47,880 --> 01:03:50,640
Moving on to the main course,
and this was a tough one.
1401
01:03:52,720 --> 01:03:54,400
Favourites...
1402
01:03:56,760 --> 01:03:59,400
..there were no great faults
with your lamb.
1403
01:04:00,640 --> 01:04:02,440
But even though
it was executed well...
1404
01:04:03,800 --> 01:04:07,080
..the flavours didn't exactly
jump off the page for us.
1405
01:04:09,960 --> 01:04:11,440
Fans...
1406
01:04:13,040 --> 01:04:16,200
..the main star of your dish,
the barramundi,
1407
01:04:16,200 --> 01:04:19,280
was cooked beautifully.
1408
01:04:19,280 --> 01:04:23,560
And the supporting acts,
the green beans and potato puree...
1409
01:04:26,880 --> 01:04:28,640
..were absolute winners.
1410
01:04:28,640 --> 01:04:30,200
And that's why...
1411
01:04:31,840 --> 01:04:33,680
..you won the main course.
Yes!
1412
01:04:33,680 --> 01:04:36,520
(ALL LAUGH)
1413
01:04:36,520 --> 01:04:39,480
(APPLAUSE)
1414
01:04:42,560 --> 01:04:44,040
Daniel, are you OK?
1415
01:04:44,040 --> 01:04:47,400
I've been fanging for a win and
that... I did not expect that, so...
1416
01:04:48,480 --> 01:04:51,560
It was tough, eh?
Like, it...it pushed me a bit.
1417
01:04:51,560 --> 01:04:53,280
Um, I was trying to stay calm,
1418
01:04:53,280 --> 01:04:55,360
but that's really out of
my comfort zone.
1419
01:04:55,360 --> 01:04:57,720
And that was...it's, like, harder
than nailing jelly to a tree.
1420
01:04:57,720 --> 01:04:59,320
It was...it was tricky.
1421
01:04:59,320 --> 01:05:01,400
But, I mean, I can't believe
we managed to win,
1422
01:05:01,400 --> 01:05:02,800
so I'm pretty...I'm chuffed.
1423
01:05:02,800 --> 01:05:04,480
Yeah. Thank you.
1424
01:05:04,480 --> 01:05:06,320
Well, well done, Daniel,
'cause it was, uh...
1425
01:05:06,320 --> 01:05:08,440
You're a great listener and I think
that's what got you through.
1426
01:05:08,440 --> 01:05:09,840
So...
Thanks. Thanks very much.
1427
01:05:09,840 --> 01:05:11,360
Well done, mate.
Cheers.
1428
01:05:12,680 --> 01:05:15,560
Righto. Dessert.
1429
01:05:19,320 --> 01:05:20,920
Fans...
1430
01:05:23,080 --> 01:05:25,680
You guys couldn't have played it
more simple.
1431
01:05:26,880 --> 01:05:28,480
Cremeux.
1432
01:05:28,480 --> 01:05:30,040
Sorbet.
1433
01:05:30,040 --> 01:05:31,640
Cherries.
1434
01:05:31,640 --> 01:05:33,280
That's it.
1435
01:05:35,840 --> 01:05:37,320
Favourites?
1436
01:05:39,120 --> 01:05:41,920
You guys bit off a lot!
1437
01:05:41,920 --> 01:05:44,040
You made macarons.
1438
01:05:44,040 --> 01:05:45,760
You made a lemon tart.
1439
01:05:45,760 --> 01:05:47,920
You made meringue and choux.
1440
01:05:47,920 --> 01:05:50,680
Honestly, we were so worried
1441
01:05:50,680 --> 01:05:52,800
that you'd be
totally overwhelmed by them.
1442
01:05:54,800 --> 01:06:00,640
But in the end, you nailed
almost every detail on that plate.
1443
01:06:00,640 --> 01:06:03,040
It was unbelievable work.
1444
01:06:08,440 --> 01:06:13,600
The Fans put up the most restrained
and delicious dish of the day.
1445
01:06:14,880 --> 01:06:16,520
And that's why, Fans...
1446
01:06:18,440 --> 01:06:20,200
..you guys won the dessert.
1447
01:06:20,200 --> 01:06:22,720
(CHEERING AND APPLAUSE)
1448
01:06:27,560 --> 01:06:29,360
MELANIE: Oh, two for two!
1449
01:06:29,360 --> 01:06:31,800
(LAUGHS) So stoked!
1450
01:06:31,800 --> 01:06:35,200
I can't believe the same team
beat basically the same team again.
1451
01:06:35,200 --> 01:06:37,400
I'm feeling really, really happy.
1452
01:06:37,400 --> 01:06:39,040
I can't really believe it.
1453
01:06:39,040 --> 01:06:44,600
So, that means,
Michael, Aldo, Christina, Sarah,
1454
01:06:44,600 --> 01:06:46,720
Daniel, Harry, Keyma...
1455
01:06:47,720 --> 01:06:49,760
..and, of course,
Melanie, Steph and Montana,
1456
01:06:49,760 --> 01:06:51,680
you are all safe.
1457
01:06:51,680 --> 01:06:55,720
You can relax and spend the next
couple of days up on the gantry.
1458
01:06:55,720 --> 01:06:57,320
HARRY: Thank you!
1459
01:06:57,320 --> 01:07:00,080
(ALL LAUGH)
1460
01:07:03,240 --> 01:07:04,840
For everyone else...
1461
01:07:05,920 --> 01:07:08,040
..including, unfortunately, Julie...
1462
01:07:09,600 --> 01:07:12,320
..you'll be cooking
in tomorrow's mystery box
1463
01:07:12,320 --> 01:07:16,120
in order to save yourselves from
competing in the next elimination.
1464
01:07:19,640 --> 01:07:23,240
Good luck, go home, get some rest
and we'll see you tomorrow.
1465
01:07:23,240 --> 01:07:25,960
ANDY: Great stuff today, guys.
Really good cooking.
1466
01:07:25,960 --> 01:07:27,960
(APPLAUSE)
1467
01:07:29,560 --> 01:07:31,240
Thank you.
Thank you.
1468
01:07:31,240 --> 01:07:32,840
MINDY: We are disappointed.
1469
01:07:32,840 --> 01:07:34,840
We thought we were in for
a red-hot chance today.
1470
01:07:34,840 --> 01:07:37,080
What a bummer.
1471
01:07:37,080 --> 01:07:40,920
We had fun and we gotta pick up
and soldier on.
1472
01:07:42,040 --> 01:07:43,360
ALVIN: Sorry, Julie.
1473
01:07:43,360 --> 01:07:45,040
JULIE: Oh, don't...don't be silly.
1474
01:07:45,040 --> 01:07:46,520
It's all good.
1475
01:07:48,920 --> 01:07:52,560
ANNOUNCER: This week
on MasterChef Australia...
1476
01:07:52,560 --> 01:07:54,600
All the way from LA,
it's Curtis Stone!
1477
01:07:54,600 --> 01:07:57,840
..more superstar chefs...
1478
01:07:57,840 --> 01:08:00,000
Please welcome Reynold Poernomo!
1479
01:08:00,000 --> 01:08:02,480
ANDY: Yeah!
1480
01:08:02,480 --> 01:08:04,720
..supersized challenges...
1481
01:08:04,720 --> 01:08:06,440
JOHN: I'm
putting
everything
1482
01:08:06,440 --> 01:08:09,120
that I have
on that plate.
1483
01:08:09,120 --> 01:08:12,280
..and supercharged
emotions.
1484
01:08:18,200 --> 01:08:21,760
Captions by Red Bee Media
108056
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