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to our website for all
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to our website for all the
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ANNOUNCER: Previously
on MasterChef Australia,
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00:00:06,080 --> 00:00:09,840
What you're about to embark on
is no ordinary tiramisu.
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What?!
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..in a pressure test where they
couldn't see or taste the dish first.
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MONTANA: It's completely
rattled my brain.
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00:00:19,480 --> 00:00:23,280
It was a modern take on
a sweet Italian classic...
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ALVIN: I'm up against
three dessert queens,
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00:00:25,920 --> 00:00:27,480
and THE queen.
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..and everyone was shocked when Steph
had to leave the MasterChef kitchen.
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Give it up for Steph, everybody!
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Tonight, it's a restaurant takeover.
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Upstairs versus downstairs.
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..for a service challenge
and a shot at immunity.
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# '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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DANIEL: I can't believe I'm
walking through the streets.
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Sarah Todd's in front of me.
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SARAH: Everyone's so excited
for the team challenge.
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I love team challenges. They're fun.
I know. We can enjoy it today.
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We're walking through
the streets of Melbourne
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and there's so many stunning
restaurants around here.
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Oh, what's this place?
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So I'm interested to see
where we're going to end up.
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ALDO: Girls, where are we going?
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You're about to find out.
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Na Na. Wow.
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Oh, my God.
Here we go.
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Japanese. Amazing.
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Let's do it.
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Oh, this is cool.
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This space is amazing.
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So cool.
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So moody and vibey.
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Really atmospheric.
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WOMAN: This is sick.
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MELISSA: Here we go.
Here we go.
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(CHEERING)
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00:02:14,480 --> 00:02:17,040
Good morning, everybody.
ALL: Good morning.
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Welcome to Hotel Fitzroy's
Ichi Ni Na Na Izakaya
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and Cappo Sociale.
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Spanning two floors.
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In this building, you get the best
of both Italian and Japanese cuisine
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under one roof,
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which means this is the perfect
setting for a restaurant battle.
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Look at Aldo.
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Will you be so happy
when you pick Japanese?
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Absolutely.
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I did... My fusion dish
was an Italian-Japanese dish.
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So...tough day.
True. That's true.
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Which would you rather, though?
I will love Japanese, actually.
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00:02:51,840 --> 00:02:54,360
Well, well, well.
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Actually, you don't get a choice
today, but someone does.
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(ALL EXCLAIM AND LAUGH)
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00:03:02,760 --> 00:03:05,240
Sarah, you won the advantage,
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you get to choose which cuisine
you'll be cooking.
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00:03:08,840 --> 00:03:13,520
So, Sarah, do you choose
Japanese or Italian?
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Right now?
Right now.
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Straight into it.
Right now. Straight into it.
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I choose Japanese.
You choose Japanese.
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Yeah.
Alright.
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There you go.
I like red.
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You are on the Japanese team.
Thank you.
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00:03:26,560 --> 00:03:29,080
OK, for the rest of you,
it's your turn.
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00:03:29,080 --> 00:03:31,960
Random selection. Please don't look.
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Red is Japanese,
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and brown is Italian.
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Whoo-hoo!
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Yeah, I know, Aldo.
I said the same thing.
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Red, the Ferrari
meant to be Italian.
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Or green, at least, for Italy.
Yeah, or blue.
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Hey!
Wouldn't like to beat the Italian.
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TOMMY: Here we go.
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(ALL LAUGH)
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00:03:56,560 --> 00:03:58,360
Does anybody want to change?
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00:03:58,360 --> 00:04:00,240
Whoo-hoo! Yes!
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00:04:00,240 --> 00:04:02,960
(ALL LAUGH)
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00:04:02,960 --> 00:04:06,400
If you're in a red apron,
please join Sarah on the left,
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00:04:06,400 --> 00:04:10,280
and if you're in a brown apron
please group to the right.
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00:04:12,000 --> 00:04:15,960
In your teams, you'll be curating
a three-course menu
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00:04:15,960 --> 00:04:17,720
designed for the restaurant
you're cooking in.
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00:04:20,240 --> 00:04:22,000
But let's talk numbers.
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00:04:22,000 --> 00:04:24,680
Because, red team,
you've got six cooks,
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and that means you're making
Japanese for 40 diners.
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OK.
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00:04:30,040 --> 00:04:31,800
Brown team, there's only five of you,
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you'll be cooking Italian
for 34 diners.
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00:04:35,480 --> 00:04:37,920
Fair's fair, right?
Yeah.
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00:04:37,920 --> 00:04:40,440
You've got 2.5 hours
until your entrees
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00:04:40,440 --> 00:04:42,720
need to start leaving the pass.
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00:04:42,720 --> 00:04:45,360
Of course, both teams,
you've got access
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to the freshest range of ingredients.
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00:04:48,080 --> 00:04:51,880
And today, the winning team
will vie for immunity tomorrow.
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00:04:55,120 --> 00:04:57,640
If you want to be the first person
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into the all-elusive top 10,
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the first step is making sure
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00:05:02,480 --> 00:05:04,560
that you're in the
immunity challenge tomorrow.
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00:05:04,560 --> 00:05:07,000
Go hard because that's
where you want to be.
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00:05:07,000 --> 00:05:09,920
So good luck. Time starts now.
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00:05:09,920 --> 00:05:11,320
MAN: Good luck. Here we go, guys.
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00:05:13,760 --> 00:05:15,960
TOMMY: Ooh, watch out for that.
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00:05:15,960 --> 00:05:17,840
Alright, Italiano.
Italiano.
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KEYMA: Italiano. Yeah.
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We've got to nominate a captain.
Yeah.
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00:05:21,880 --> 00:05:23,480
Look, I think I'll be happy to help.
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00:05:23,480 --> 00:05:26,440
I've never been team captain
in a service challenge before.
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00:05:26,440 --> 00:05:29,120
Captain Tomaso.
Yeah. OK, let's do it.
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Captain Tommy. Love it.
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00:05:31,200 --> 00:05:34,800
My team is so amazing, and
I'm ready to do it. Let's do it.
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00:05:34,800 --> 00:05:37,840
Like is this first course
just maybe something fresh?
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00:05:37,840 --> 00:05:39,920
Controversial opinion, guys.
Yeah?
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00:05:39,920 --> 00:05:42,360
My suggestion might be risotto.
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00:05:42,360 --> 00:05:44,360
Mushroom, truffle...
Yeah, yeah, yeah.
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00:05:44,360 --> 00:05:46,720
That's something I can crack out.
OTHERS: Yeah.
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00:05:46,720 --> 00:05:47,920
I like that.
Are you happy with that?
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00:05:47,920 --> 00:05:50,800
Mushroom and truffles? I love
mushroom and truffles. Sounds good.
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00:05:50,800 --> 00:05:53,160
Straight off the bat, Julie, entree.
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00:05:53,160 --> 00:05:54,600
She wants to make a risotto.
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00:05:54,600 --> 00:05:56,880
And gremolata,
maybe a burnt lemon butter
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drizzled over the top for the acid.
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00:05:58,720 --> 00:05:59,720
Beautiful.
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00:05:59,720 --> 00:06:02,720
I can just get tucked away
in a corner and do in the time.
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00:06:02,720 --> 00:06:06,040
Risottos are extremely hard
to get perfect,
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00:06:06,040 --> 00:06:09,160
but done right
you can't beat a good risotto.
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00:06:09,160 --> 00:06:11,240
We're thinking, like, the main
course, secondo sort of thing.
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00:06:11,240 --> 00:06:12,440
We've got fish.
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00:06:12,440 --> 00:06:14,480
For our main, we're thinking
some kind of protein,
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00:06:14,480 --> 00:06:15,680
some kind of seafood.
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00:06:15,680 --> 00:06:19,240
There's a dish called acqua pazza.
It's crazy water.
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00:06:19,240 --> 00:06:20,480
OTHERS: Yeah.
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00:06:20,480 --> 00:06:22,200
Michael thinks about acqua pazza,
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00:06:22,200 --> 00:06:25,080
and I love it because it says
it's "crazy water",
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00:06:25,080 --> 00:06:26,520
and I'm all into the crazy stuff.
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00:06:26,520 --> 00:06:28,720
And then what are we thinking for...
Dessert?
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00:06:28,720 --> 00:06:31,280
Dessert.
I had a couple of ideas.
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00:06:31,280 --> 00:06:33,960
A semifreddo. There's pistachio.
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00:06:33,960 --> 00:06:35,480
Ooh.
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00:06:35,480 --> 00:06:39,600
A nice Italian beer somehow
incorporated in that, as well.
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00:06:39,600 --> 00:06:41,800
Billie on dessert, Queen B, Billie.
151
00:06:41,800 --> 00:06:44,760
Or maybe a caramel,
or something like that.
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00:06:44,760 --> 00:06:49,720
For dessert we've got pistachio
semifreddo, a beer-compressed jus.
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00:06:49,720 --> 00:06:52,720
Sounds sick already. Some berries
and some chocolate sauce.
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I like that.
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00:06:54,640 --> 00:06:56,400
Alright.
OK, let's go to the pantry.
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MINDY: Alright, here we are.
157
00:06:58,920 --> 00:07:00,720
How are you feeling, guys?
Are you excited?
158
00:07:00,720 --> 00:07:03,400
First thing that we need to do
is nominate a team captain.
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00:07:03,400 --> 00:07:04,720
Team captain, yeah.
ALVIN: Montana.
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00:07:04,720 --> 00:07:06,640
I haven't done it before.
Are you happy with that?
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00:07:06,640 --> 00:07:07,800
Happy.
Fantastic.
162
00:07:07,800 --> 00:07:10,400
I'm the only one on this team
who hasn't been a team captain
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00:07:10,400 --> 00:07:12,400
in a service challenge so far,
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so I've been delegated to do it.
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I'm happy to do entree.
Yeah, I'm happy.
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00:07:16,480 --> 00:07:17,720
Yeah, we'll do entree.
Yeah.
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00:07:17,720 --> 00:07:19,440
I'm happy mains.
Mains.
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00:07:19,440 --> 00:07:21,600
I'll go mains, yeah.
Yeah.
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00:07:21,600 --> 00:07:23,320
We're dessert.
OK, easy.
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00:07:23,320 --> 00:07:24,720
Cool.
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00:07:24,720 --> 00:07:28,920
So, for entree, Japanese cuisine,
it's really clean and fresh,
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so to have something quite light.
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00:07:30,800 --> 00:07:32,920
So, like a tuna, fresh tuna.
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00:07:32,920 --> 00:07:36,280
For entrees just
a really simple tuna dish -
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00:07:36,280 --> 00:07:38,600
just raw, diced tuna
with a ponzu dressing.
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00:07:38,600 --> 00:07:41,800
So, something a little bit heavier
for mains, then?
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00:07:41,800 --> 00:07:44,080
I was thinking a beautiful
miso-glazed pumpkin,
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roast in the oven, finished
on the hibachi over there.
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Just basting with a marinade.
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00:07:49,560 --> 00:07:51,560
So we're doing vegetarian menu?
181
00:07:51,560 --> 00:07:53,120
I was thinking on the other end
of the spectrum,
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we can sort of do
yakitori-style stuff as well.
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00:07:55,080 --> 00:07:56,480
Like, we've got Wagyu.
Yeah.
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00:07:56,480 --> 00:07:57,960
I vote for meat.
185
00:07:57,960 --> 00:08:01,880
But for me, much more concerning,
on the meat,
186
00:08:01,880 --> 00:08:05,200
if you don't keeping constantly eye,
you can just overcook.
187
00:08:05,200 --> 00:08:07,760
Mon, do you want to pipe in
and give them...
188
00:08:07,760 --> 00:08:08,760
Um...
189
00:08:08,760 --> 00:08:12,640
It's going to be a challenge being
a team captain for this bunch today.
190
00:08:12,640 --> 00:08:15,200
Um...I don't know.
191
00:08:15,200 --> 00:08:16,880
It's, like, obviously
it's up to you guys.
192
00:08:16,880 --> 00:08:19,440
They're all such competent
cooks, such strong leaders
193
00:08:19,440 --> 00:08:23,080
that I don't really want to
sort of tell them what to do.
194
00:08:23,080 --> 00:08:25,480
So, but let's have a think about it.
We got this idea.
195
00:08:25,480 --> 00:08:27,360
I want them to work it out
196
00:08:27,360 --> 00:08:29,400
and do something that
they're most comfortable with.
197
00:08:29,400 --> 00:08:31,800
Have you got any ideas for dessert?
198
00:08:31,800 --> 00:08:36,080
Some great sort of, like, yuzu,
you know, like, lime, ginger.
199
00:08:36,080 --> 00:08:38,440
For dessert we're doing
a yuzu and pineapple cake
200
00:08:38,440 --> 00:08:42,160
with a yuzu sorbet, caramelised
pineapple and a yuzu cream.
201
00:08:42,160 --> 00:08:43,160
Let's go.
202
00:08:43,160 --> 00:08:45,600
Alright, Coles truck's here,
guys. I'm gonna go get...
Let's go. Come on.
203
00:08:45,600 --> 00:08:47,880
There's a lot of strong cooks today,
so it's going to be interesting
204
00:08:47,880 --> 00:08:49,600
to see how we come together
as a team.
205
00:08:58,920 --> 00:09:00,200
Thank you.
206
00:09:02,040 --> 00:09:03,640
Thanks, mate. Cheers.
207
00:09:05,960 --> 00:09:07,200
(GROANS)
208
00:09:07,200 --> 00:09:10,280
I love it when you get stuff
from the pantry, Julie.
209
00:09:10,280 --> 00:09:12,320
I need a tall person.
Yep.
210
00:09:12,320 --> 00:09:15,120
Tommy...Tommy, not you.
(ALL LAUGH)
211
00:09:15,120 --> 00:09:16,880
The brown team today's
such a good team.
212
00:09:16,880 --> 00:09:20,440
We've got Julie on entree,
season one winner, the OG.
213
00:09:20,440 --> 00:09:24,120
And we've got Billie on dessert,
another winner.
214
00:09:24,120 --> 00:09:26,160
Michael, second place.
I'm not over that yet.
215
00:09:26,160 --> 00:09:28,400
We don't talk about it.
Oh, yeah, let's not talk about it.
216
00:09:28,400 --> 00:09:30,680
You know, a great team,
and I'm just going to make sure
217
00:09:30,680 --> 00:09:32,440
that everyone's doing
their job today.
218
00:09:32,440 --> 00:09:33,880
So, that's good. OK.
219
00:09:35,720 --> 00:09:38,720
Good as gold, buddy, good as gold.
220
00:09:38,720 --> 00:09:41,120
This is the immunity
that everybody wants.
221
00:09:42,200 --> 00:09:44,680
Jeez, a guaranteed ticket
from here to top 10 -
222
00:09:44,680 --> 00:09:46,920
that is something
to strive for today.
223
00:09:46,920 --> 00:09:49,440
Very happy that I got
into the Italian kitchen.
224
00:09:49,440 --> 00:09:51,640
I love Italian food.
225
00:09:51,640 --> 00:09:53,240
MICHAEL: Did anyone order a fun guy?
226
00:09:54,720 --> 00:09:57,200
Oh, you order a fun guy?
Oh, my God.
227
00:09:57,200 --> 00:09:58,360
One fun guy.
228
00:09:58,360 --> 00:10:00,120
(LAUGHS)
229
00:10:00,120 --> 00:10:03,440
I'm on entree and I'm making
a mushroom risotto.
230
00:10:03,440 --> 00:10:05,280
Let's make sure that texture's
perfect, Jules.
231
00:10:05,280 --> 00:10:07,680
Oh, yeah, yeah, yeah.
You got that.
Yeah, yeah, yeah, indeedy.
232
00:10:07,680 --> 00:10:10,080
Risotto has been known on
MasterChef as the death dish
233
00:10:10,080 --> 00:10:12,600
for a number of years.
234
00:10:12,600 --> 00:10:15,120
If it's not right, it's horrible.
235
00:10:15,120 --> 00:10:18,040
If you don't cook the rice
and it's chalky,
236
00:10:18,040 --> 00:10:20,320
if you overcook it
and it just becomes mush.
237
00:10:20,320 --> 00:10:22,720
It really is a dish
that's hard to do,
238
00:10:22,720 --> 00:10:24,520
but that's what we're going to do.
239
00:10:24,520 --> 00:10:27,000
When I make a risotto
like this at home,
240
00:10:27,000 --> 00:10:31,320
I make a big pan of it and that
would easily feed six people.
241
00:10:31,320 --> 00:10:34,640
I'm just going to pop it
there, Billie. Thank you.
242
00:10:34,640 --> 00:10:37,240
So to cook for 34 people,
243
00:10:37,240 --> 00:10:41,200
it's a significant increase
in the recipe.
244
00:10:41,200 --> 00:10:42,960
Ooh, they smell nice.
245
00:10:42,960 --> 00:10:47,200
When you bulk any recipe up,
it takes a lot longer to cook.
246
00:10:47,200 --> 00:10:51,640
So I think 2.5 hours
is going to be spot-on,
247
00:10:51,640 --> 00:10:54,040
the right amount of time
for this dish.
248
00:10:55,560 --> 00:10:57,920
(LAUGHS) Do the bump.
249
00:10:59,200 --> 00:11:01,080
I'm just gonna grab a little bowl
for stuff.
250
00:11:02,720 --> 00:11:05,600
Where are big, like,
tubs to grab things?
251
00:11:05,600 --> 00:11:07,920
So, all our stuff
is in the back corner.
252
00:11:07,920 --> 00:11:08,920
Oh, yeah.
253
00:11:08,920 --> 00:11:11,560
Actually, yeah, Montana, I reckon
do the cucumber, like, long.
254
00:11:11,560 --> 00:11:12,960
We'll do the rounds.
255
00:11:14,320 --> 00:11:16,040
What do we reckon on sizing?
256
00:11:16,040 --> 00:11:17,840
When you're eating it,
you don't want it to be
257
00:11:17,840 --> 00:11:19,280
more cucumber than tuna.
258
00:11:19,280 --> 00:11:21,640
Yeah.
Is that too big for the tuna?
259
00:11:23,200 --> 00:11:25,320
Um...
Did you grab the beef, Aldo?
260
00:11:25,320 --> 00:11:26,880
No, get the beef.
261
00:11:26,880 --> 00:11:28,760
So, we're working on main today.
262
00:11:28,760 --> 00:11:32,160
It's going to be a plate
of beef and mushroom.
263
00:11:32,160 --> 00:11:35,840
We want to poach the mushroom
in a classic Japanese flavour.
264
00:11:35,840 --> 00:11:38,120
In this case, with the ginger wasabi
265
00:11:38,120 --> 00:11:40,080
and then a little bit of soy
and mirin as well.
266
00:11:40,080 --> 00:11:42,040
There's lots to do,
but I have proved to myself
267
00:11:42,040 --> 00:11:43,760
that I can do as much as I can
268
00:11:43,760 --> 00:11:46,600
to make sure that the mains
is going to be out in time.
269
00:11:46,600 --> 00:11:48,760
This one, yeah?
Do you reckon that's him?
270
00:11:50,160 --> 00:11:52,280
Looks like it.
No. No, that's not it.
271
00:11:52,280 --> 00:11:53,960
It's very marbled.
272
00:11:53,960 --> 00:11:57,040
I think mains have not
fully decided yet.
273
00:11:57,040 --> 00:12:01,640
I know they're definitely doing
a just mushroom sort of element,
274
00:12:01,640 --> 00:12:03,400
some sort of like braised mushrooms.
275
00:12:03,400 --> 00:12:04,880
And then I think they're
deciding on the meat
276
00:12:04,880 --> 00:12:06,720
that they're going to use.
277
00:12:06,720 --> 00:12:08,360
So, yeah, I'll check
on that in a moment.
278
00:12:09,920 --> 00:12:12,120
We gotta move because
we got lots to do.
279
00:12:15,800 --> 00:12:16,840
Montana.
Hello.
280
00:12:16,840 --> 00:12:18,440
Team captain!
Team captain on savoury.
281
00:12:18,440 --> 00:12:20,600
Lovin' life.
I know. How good.
282
00:12:20,600 --> 00:12:22,200
Look at this set-up.
Yeah, this is amazing.
283
00:12:22,200 --> 00:12:23,600
I know. How cool.
You can get very excited.
284
00:12:23,600 --> 00:12:26,000
Are you using it?
I think the mains will be using it.
285
00:12:26,000 --> 00:12:28,440
They'll still decided on the beef,
but yeah.
286
00:12:30,280 --> 00:12:31,760
And what's the story with the beef?
287
00:12:34,880 --> 00:12:36,000
Is there a story with the beef?
288
00:12:36,000 --> 00:12:38,360
Oh, we were just
a little bit confused.
289
00:12:38,360 --> 00:12:40,920
We wanted to use Wagyu,
but it was Wagyu brisket.
290
00:12:40,920 --> 00:12:42,760
So what are you doing with it?
291
00:12:42,760 --> 00:12:44,560
Is it going to be a steak
or how is it?
292
00:12:44,560 --> 00:12:46,640
Going to be, like, sort of strips,
and then we're gonna...
293
00:12:46,640 --> 00:12:50,080
ALDO: It's going to be steak.
The steak, it's going to be roasted.
294
00:12:50,080 --> 00:12:51,800
Then it's going to be
finished on the hibachi,
295
00:12:51,800 --> 00:12:53,160
glazed with a marinade.
296
00:12:53,160 --> 00:12:55,200
And then it's going to be
a play on beef and mushroom,
297
00:12:55,200 --> 00:12:57,320
or will be Japanese style.
298
00:12:57,320 --> 00:12:59,360
OK, my first thing is
you're the team captain,
299
00:12:59,360 --> 00:13:01,600
you pointed to Dan,
Dan started talking.
300
00:13:01,600 --> 00:13:04,520
Then you started...
You knew the dish.
301
00:13:04,520 --> 00:13:07,920
Like, already I'm worried about
the cohesion of the team,
302
00:13:07,920 --> 00:13:10,800
and that is the name of the game
in team challenges.
303
00:13:10,800 --> 00:13:12,440
You're team captain.
Yeah.
304
00:13:12,440 --> 00:13:13,640
Less than two hours to go
305
00:13:13,640 --> 00:13:15,520
and you don't know what the protein
is on the main course?
306
00:13:15,520 --> 00:13:16,840
Are you serious?
They're working on...
307
00:13:16,840 --> 00:13:18,960
Don't take us down this road,
Montana.
308
00:13:30,200 --> 00:13:32,440
and that is the name of the game
in team challenges.
309
00:13:32,440 --> 00:13:34,840
MONTANA: Jock and Andy
are a little bit concerned,
310
00:13:34,840 --> 00:13:36,440
the fact that I'm team captain
311
00:13:36,440 --> 00:13:38,320
and I don't know
what's happening with mains,
312
00:13:38,320 --> 00:13:42,440
but it's a bit of a struggle today
trusting myself.
313
00:13:42,440 --> 00:13:45,120
So, should we just trim it
all the way back so it's lean?
314
00:13:45,120 --> 00:13:47,800
Aldo and Dan found some sirloin
they're happy with.
315
00:13:47,800 --> 00:13:50,440
Seriously, like,
that on the hibachi will...
316
00:13:50,440 --> 00:13:52,120
Yeah, yeah. So, what's...
..could caramelise up.
317
00:13:52,120 --> 00:13:54,240
What's the, like, final plate?
Like, how are you guys plating?
318
00:13:54,240 --> 00:13:57,240
So, the final plate, we need
to have that one in the centre.
319
00:13:57,240 --> 00:13:59,960
That's going to be the square
or the rectangle of beef.
320
00:13:59,960 --> 00:14:01,480
The mushroom plate around.
321
00:14:01,480 --> 00:14:03,720
Underneath the mushroom,
there's going to be the nashi pear.
322
00:14:03,720 --> 00:14:05,400
The nashi pear. Yep.
OK.
323
00:14:05,400 --> 00:14:06,440
OK?
Sick.
324
00:14:06,440 --> 00:14:08,560
And it should have, like,
a nice, thick sort of caramelisation
325
00:14:08,560 --> 00:14:09,880
on the steak, as well.
Yep.
326
00:14:09,880 --> 00:14:12,080
Um... Yeah, cool.
327
00:14:12,080 --> 00:14:15,040
As long as you guys, like, are fine.
Yeah.
328
00:14:15,040 --> 00:14:16,560
They know what they're doing.
329
00:14:16,560 --> 00:14:19,560
I think I need to just let them
sort of take the reins on it.
330
00:14:19,560 --> 00:14:20,680
I've got to get this on the rev,
331
00:14:20,680 --> 00:14:22,480
and then we'll start thinking
about that other, yeah?
332
00:14:22,480 --> 00:14:24,080
Yeah, yeah. Cool. Alright. Cool.
333
00:14:24,080 --> 00:14:26,480
How about this? We're outside
the MasterChef kitchen.
334
00:14:26,480 --> 00:14:29,880
Italian on one level,
Japanese on the other level.
335
00:14:29,880 --> 00:14:31,280
I'm expecting big things.
336
00:14:31,280 --> 00:14:33,320
Obviously, Red Team, they've got
one extra team member,
337
00:14:33,320 --> 00:14:34,800
they're cooking for 40.
338
00:14:34,800 --> 00:14:37,160
It's quite a lot of people.
339
00:14:37,160 --> 00:14:42,040
SARAH: So, 40 portions -
it's pretty decent, isn't it?
340
00:14:42,040 --> 00:14:44,840
Likewise, 34 people
on the Italian team.
341
00:14:44,840 --> 00:14:46,120
TOMMY: Good menu.
I reckon.
342
00:14:46,120 --> 00:14:48,400
Good group of people as well.
343
00:14:48,400 --> 00:14:52,200
That's a fair whack of food to get
out in a short amount of time
344
00:14:52,200 --> 00:14:53,920
with limited cooks in the kitchen.
345
00:14:53,920 --> 00:14:57,360
So I hope that these guys
can wrangle that today
346
00:14:57,360 --> 00:14:58,480
and produce the goods
347
00:14:58,480 --> 00:15:00,960
'cause I want to see it
like you do, and like you do.
348
00:15:13,400 --> 00:15:16,600
JULIE: There's a lot to get through
in a short amount of time.
349
00:15:16,600 --> 00:15:19,920
You know, there's like
seven types of mushrooms.
350
00:15:19,920 --> 00:15:22,840
Um... (CHUCKLES)
Onions and garlic done.
351
00:15:22,840 --> 00:15:25,240
We've got chicken stock on the go.
352
00:15:25,240 --> 00:15:27,760
Jules, is this water OK
boiling over here?
353
00:15:27,760 --> 00:15:29,280
Is it boiling?
It's boiling.
354
00:15:29,280 --> 00:15:31,400
I'm just trying to multi-task
as best I can.
355
00:15:31,400 --> 00:15:33,800
(LAUGHS)
You're about to fry off some...?
356
00:15:33,800 --> 00:15:36,000
I'm about to get on
with the risotto itself.
OK.
357
00:15:36,000 --> 00:15:37,440
I've gotta get onto this rice.
358
00:15:39,400 --> 00:15:41,520
I've got four pans on the go.
359
00:15:41,520 --> 00:15:43,040
Smells good, Keyma.
360
00:15:43,040 --> 00:15:46,080
And I'm doing that rather than
trying to do it all in one pot.
361
00:15:46,080 --> 00:15:49,680
One litre in each pot, one litre
in each pot, one litre in each pot.
362
00:15:49,680 --> 00:15:51,520
It's quite a delicate process,
you know.
363
00:15:51,520 --> 00:15:54,080
You don't want
to traumatise the rice.
364
00:15:54,080 --> 00:15:56,560
You want to be able
to, you know, gently stir it
365
00:15:56,560 --> 00:15:58,360
and give it a bit of love
as you cook it.
366
00:15:58,360 --> 00:16:01,160
Do you need any help or anything?
I'm alright at the moment, Tommy.
367
00:16:01,160 --> 00:16:04,120
It's just a dish where
you cannot rush the process.
368
00:16:04,120 --> 00:16:08,800
You can't go into it
and go at it hammer and tongs,
369
00:16:08,800 --> 00:16:10,040
because you'll ruin it.
370
00:16:10,040 --> 00:16:11,320
Watch your tea towel, buddy.
Yep.
371
00:16:11,320 --> 00:16:14,200
(LAUGHS) I don't wanna
set you on fire.
(LAUGHS)
372
00:16:14,200 --> 00:16:15,760
I know I've got a reputation, but...
373
00:16:15,760 --> 00:16:17,840
We're on fire, though.
We ARE on fire.
374
00:16:17,840 --> 00:16:19,760
There's absolutely pressure now.
375
00:16:19,760 --> 00:16:21,400
One hour to go!
376
00:16:21,400 --> 00:16:24,400
Alright, let's do it, team!
One hour!
377
00:16:28,960 --> 00:16:30,600
MICHAEL: Go, Billie.
TOMMY: Go, Billie!
378
00:16:30,600 --> 00:16:32,080
BILLIE: The pressure's on today.
379
00:16:32,080 --> 00:16:36,200
I'm on the dessert course,
and I'm making a semifreddo...
380
00:16:36,200 --> 00:16:40,600
I want to use flavours
of pistachio, chocolate and beer.
381
00:16:40,600 --> 00:16:42,880
..a compressed choux pastry...
382
00:16:42,880 --> 00:16:45,720
It's compressed,
so it'll be crispy, yeah.
383
00:16:45,720 --> 00:16:47,920
..and some macerated blackberries.
384
00:16:47,920 --> 00:16:50,400
(LAUGHS) Billie, can you...?
385
00:16:50,400 --> 00:16:52,240
Absolutely, Jules.
386
00:16:52,240 --> 00:16:53,320
Sorry.
387
00:16:53,320 --> 00:16:55,360
Jugs?
Short alert. Yes, please.
388
00:17:00,640 --> 00:17:02,200
Let's keep the vibes up today, guys.
389
00:17:02,200 --> 00:17:04,120
We've gotta have fun.
It's a team challenge.
390
00:17:04,120 --> 00:17:06,640
ALVIN: Let's go, girl.
391
00:17:06,640 --> 00:17:08,960
I'm working with the beautiful Alvin
today on dessert,
392
00:17:08,960 --> 00:17:11,120
doing a yuzu and pineapple cake
393
00:17:11,120 --> 00:17:14,840
with a beautiful glazed pineapple
on top and a yuzu sorbet.
394
00:17:14,840 --> 00:17:16,640
It's all about having fun
when you're in a team,
395
00:17:16,640 --> 00:17:17,840
so we're bouncing off each other,
396
00:17:17,840 --> 00:17:19,640
we're going to help each other out
the whole cook.
397
00:17:19,640 --> 00:17:20,840
And if we get ahead of things,
398
00:17:20,840 --> 00:17:23,000
we might be able to jump in
and help our other teammates.
399
00:17:23,000 --> 00:17:25,240
Um, can you chuck me the bowl?
400
00:17:25,240 --> 00:17:26,880
Thank you.
401
00:17:28,040 --> 00:17:30,600
She's doing a great job,
and we're gonna coach her through it.
402
00:17:30,600 --> 00:17:33,600
Today is a baptism of fire
for Montana.
403
00:17:33,600 --> 00:17:36,000
Take a breath.
She just needs to take it in.
404
00:17:36,000 --> 00:17:39,480
This is actually what being
in service is like every single day.
405
00:17:39,480 --> 00:17:42,200
You've just gotta actually control
it. There's no use panicking.
406
00:17:42,200 --> 00:17:44,120
It is not easy leading a team,
407
00:17:44,120 --> 00:17:45,960
it's really not easy
leading a kitchen team,
408
00:17:45,960 --> 00:17:47,280
with such lack of experience.
409
00:17:47,280 --> 00:17:50,160
This is what we live for, Mon.
Come on!
410
00:17:50,160 --> 00:17:53,240
But I hope Mon realises
that we've all got her back today.
411
00:17:53,240 --> 00:17:54,680
It's all good.
412
00:18:01,600 --> 00:18:03,160
Have a look at these, Tommy.
413
00:18:03,160 --> 00:18:04,840
Far out!
Unreal, right?
414
00:18:04,840 --> 00:18:07,720
Look at that beautiful colour.
Far out. Beautiful produce, man.
415
00:18:07,720 --> 00:18:10,480
Michael and I are
at the back of the kitchen,
416
00:18:10,480 --> 00:18:12,800
prepping for the main, acqua pazza.
417
00:18:12,800 --> 00:18:15,240
Keep it really, really delicate.
Really, really delicate.
418
00:18:15,240 --> 00:18:17,240
We're doing, I think,
a really fun Italian menu.
419
00:18:17,240 --> 00:18:18,680
Yeah.
I want to do well.
420
00:18:18,680 --> 00:18:20,200
I'm going to get myself
into the immunity
421
00:18:20,200 --> 00:18:21,800
and then beat my team
in the immunity.
422
00:18:21,800 --> 00:18:22,960
(LAUGHS)
423
00:18:22,960 --> 00:18:25,840
To be the winning team today
would mean the world to me.
424
00:18:25,840 --> 00:18:26,840
Still fish sauce.
425
00:18:26,840 --> 00:18:29,360
So, I think, any time you cook
with fish sauce, you dominate.
Exactly.
426
00:18:29,360 --> 00:18:31,840
Bring us home today, brother.
Yeah, that's it.
427
00:18:31,840 --> 00:18:35,560
Tomorrow's immunity cook -
I would love to be in it.
428
00:18:35,560 --> 00:18:37,440
Oh, these scampis
are beautiful as well, man.
429
00:18:37,440 --> 00:18:40,880
Because that would give me a chance
to get one step closer to top ten -
430
00:18:40,880 --> 00:18:43,160
the holy grail of MasterChef.
431
00:18:43,160 --> 00:18:46,560
Just so we're set, I'm thinking,
I'd love to test that it's cooking,
432
00:18:46,560 --> 00:18:48,360
'cause I want to poach it
in the liquid.
Yeah, yeah.
433
00:18:48,360 --> 00:18:50,840
But we just need to test it, so
we need quite a lot of the liquid.
434
00:18:50,840 --> 00:18:52,640
Yeah.
435
00:18:52,640 --> 00:18:55,000
But I'm thinking about
our Italian menu.
436
00:18:56,000 --> 00:18:58,000
We've got risotto for entree,
437
00:18:58,000 --> 00:19:00,080
and we've got acqua pazza for main,
438
00:19:00,080 --> 00:19:01,680
which is so fresh.
439
00:19:03,040 --> 00:19:05,480
Maybe we've got the order
of the dishes wrong.
440
00:19:08,680 --> 00:19:10,320
Hey, Julie.
441
00:19:10,320 --> 00:19:11,400
JULIE: Sorry?
442
00:19:11,400 --> 00:19:15,320
It just makes more sense
to have our broth as the entree,
443
00:19:15,320 --> 00:19:18,240
because it's lighter,
and our risotto as the main.
444
00:19:18,240 --> 00:19:22,000
Do you reckon we could
switch this as the main?
445
00:19:22,000 --> 00:19:23,440
This is a big decision to make
446
00:19:23,440 --> 00:19:27,280
because we'll have less time
to prep for our entree.
447
00:19:27,280 --> 00:19:32,320
So it could be a decision that
either makes or breaks our team.
448
00:19:43,600 --> 00:19:44,760
JULIE: Um...
449
00:19:44,760 --> 00:19:46,680
We've really gotta weigh
this decision
450
00:19:46,680 --> 00:19:48,400
on swapping our main and entree,
451
00:19:48,400 --> 00:19:51,520
'cause we have less time
to prep for entree service.
452
00:19:51,520 --> 00:19:53,640
I don't mind that.
I don't mind it at all.
453
00:19:53,640 --> 00:19:55,480
It's lighter.
We can go lighter, fresh.
454
00:19:55,480 --> 00:19:56,840
Yeah, I don't mind that either.
455
00:19:56,840 --> 00:20:00,360
This change is going to put us
under a lot of pressure.
456
00:20:00,360 --> 00:20:01,960
I actually think it works better.
Yeah.
457
00:20:01,960 --> 00:20:02,960
OK, cool.
Let's do that.
458
00:20:02,960 --> 00:20:05,040
So, smaller serves...
Yeah, smaller serves.
..of the entree.
459
00:20:05,040 --> 00:20:06,120
Alright, well...
Let's do that.
460
00:20:06,120 --> 00:20:07,800
'Cause if you're comfortable
with the risotto...
461
00:20:07,800 --> 00:20:09,160
100%.
100% happy with that?
462
00:20:09,160 --> 00:20:10,800
Happy with that.
Let's do that for main, then.
463
00:20:10,800 --> 00:20:11,880
So let's do that for main.
464
00:20:11,880 --> 00:20:13,920
Nice work, lads.
Alright, cool. Perfect.
465
00:20:13,920 --> 00:20:16,040
I was going to be chucking a me
466
00:20:16,040 --> 00:20:18,040
and serving an entree
that was too big anyway,
467
00:20:18,040 --> 00:20:20,160
so there's plenty.
468
00:20:20,160 --> 00:20:23,720
I've got probably half an hour
extra to get my dish done,
469
00:20:23,720 --> 00:20:28,040
so I just make sure I turn it down
and cook it low and slow.
470
00:20:32,080 --> 00:20:33,840
MINDY: We're going to
get this on here, right?
Yeah.
471
00:20:33,840 --> 00:20:35,680
So you want to give this
a little bit of a dab.
472
00:20:35,680 --> 00:20:37,080
You want to keep this by your side,
473
00:20:37,080 --> 00:20:39,320
because when you actually
get this on the grill,
474
00:20:39,320 --> 00:20:41,400
you want these flavours
to go through.
475
00:20:41,400 --> 00:20:43,320
I've been struggling
with confidence in this cook.
476
00:20:43,320 --> 00:20:44,320
OK.
Yeah?
477
00:20:44,320 --> 00:20:46,560
Am I grilling them?
OK. Yep, you are going to.
478
00:20:46,560 --> 00:20:47,800
OK.
But let's work smart.
479
00:20:47,800 --> 00:20:51,360
Because I'm having to captain people
480
00:20:51,360 --> 00:20:54,320
who have done
this experience before.
481
00:20:54,320 --> 00:20:58,240
They've had years of cooking
experience on top of what I have.
482
00:20:58,240 --> 00:20:59,720
So it's intimidating.
483
00:21:01,200 --> 00:21:03,320
MEL: Hey, Montana.
Hello, Mel.
484
00:21:03,320 --> 00:21:05,440
I hear you've been saddled
with team captain.
485
00:21:05,440 --> 00:21:07,160
Yes.
How are you feeling about that?
486
00:21:07,160 --> 00:21:08,720
Um, lots of strong cooks,
487
00:21:08,720 --> 00:21:11,360
lots of people who have
run kitchens and stuff.
488
00:21:11,360 --> 00:21:15,480
What I'm reading here is...
is a little bit of self-doubt.
489
00:21:15,480 --> 00:21:17,880
The captain's job is to lead the team
490
00:21:17,880 --> 00:21:20,520
and to curate this menu
to make it a winner.
491
00:21:20,520 --> 00:21:21,520
Yep.
492
00:21:21,520 --> 00:21:25,320
Rip that band-aid off,
get decisive, and curate.
493
00:21:25,320 --> 00:21:27,400
I know you have it in you to do it.
Yep.
494
00:21:27,400 --> 00:21:31,080
And if you do, your team gets a shot
at being in the top 10.
495
00:21:31,080 --> 00:21:32,120
Yep.
496
00:21:32,120 --> 00:21:33,600
Now, you all want that, OK?
497
00:21:33,600 --> 00:21:34,880
You can do this.
Thanks, Mel. Alright.
498
00:21:34,880 --> 00:21:36,120
Mel's right.
OK.
499
00:21:36,120 --> 00:21:37,400
I mean, I know I can cook.
500
00:21:37,400 --> 00:21:39,320
I think it's a bit salty.
It's a bit salty.
501
00:21:39,320 --> 00:21:42,200
I really just need to find
that confidence in myself.
502
00:21:42,200 --> 00:21:44,640
I'll look after this.
Don't worry about this.
503
00:21:44,640 --> 00:21:48,800
I feel very inspired to take
leadership so we can win this cook.
504
00:21:48,800 --> 00:21:51,920
That's heaps.
Thanks, Mon.
505
00:21:51,920 --> 00:21:54,520
Hey, if you guys weren't worried,
you should be now
506
00:21:54,520 --> 00:21:56,960
'cause you've got half an hour
till service.
507
00:21:56,960 --> 00:22:00,320
(ALL SHOUT AND CHEER)
JOCK: 30 minutes!
Yeah! Come on!
508
00:22:00,320 --> 00:22:01,600
Go, everybody.
509
00:22:10,320 --> 00:22:11,520
As the team captain,
510
00:22:11,520 --> 00:22:14,160
I've decided to, you know,
swap the entree and main around,
511
00:22:14,160 --> 00:22:17,680
so acqua pazza is now the entree.
512
00:22:17,680 --> 00:22:19,560
There's no more mussel liquid,
is there? Is this it?
513
00:22:19,560 --> 00:22:21,040
Yeah, that's the mussel liquid
there, yeah.
514
00:22:21,040 --> 00:22:22,600
There's a little bit in it.
Splash that in, man.
515
00:22:22,600 --> 00:22:25,800
Acqua pazza is 'crazy water',
a traditional Italian dish.
516
00:22:25,800 --> 00:22:28,440
Michael and I are going to
put our own spin on it.
517
00:22:28,440 --> 00:22:31,480
We're using scampi bones,
the fish bones
518
00:22:31,480 --> 00:22:33,600
and, you know,
some of that mussel juice
519
00:22:33,600 --> 00:22:35,240
for the base of our broth,
520
00:22:35,240 --> 00:22:36,880
add some tomatoes into it.
521
00:22:36,880 --> 00:22:38,400
OK, beautiful. That's good now.
522
00:22:38,400 --> 00:22:39,680
You reckon?
Yep.
523
00:22:39,680 --> 00:22:42,920
I can smell and taste
those seafoody flavours.
524
00:22:44,000 --> 00:22:46,440
I'm just going to freshen them up
with some lemons.
525
00:22:46,440 --> 00:22:47,520
Loads of lemon.
526
00:22:47,520 --> 00:22:49,720
And it's tasting
really, really good.
527
00:22:49,720 --> 00:22:51,960
I'm worried...
I don't want it too acidic,
528
00:22:51,960 --> 00:22:54,680
because that flavour of
everything else is so good, right?
529
00:22:54,680 --> 00:22:56,880
It'll need a bit of your fish
sauce now. I've got to be crazy.
530
00:22:56,880 --> 00:22:58,440
Have you?
Yeah. (CHUCKLES)
531
00:22:58,440 --> 00:22:59,680
Just a dash.
532
00:22:59,680 --> 00:23:00,840
Alright.
533
00:23:00,840 --> 00:23:02,800
And then I'm going to take some out
to get poaching anyway.
534
00:23:02,800 --> 00:23:04,640
OK, let's go.
535
00:23:04,640 --> 00:23:08,880
The plan to cooking the seafood
is cook to order at service time.
536
00:23:08,880 --> 00:23:12,680
And it's probably the best strategy
for us to get a good dish.
537
00:23:12,680 --> 00:23:14,720
Two, four, six, eight...
538
00:23:14,720 --> 00:23:17,600
But, by swapping our main to entree,
539
00:23:17,600 --> 00:23:19,400
we've lost 30 minutes
540
00:23:19,400 --> 00:23:21,600
and we're still prepping
the seafood.
541
00:23:23,520 --> 00:23:25,480
We've just gotta keep moving.
542
00:23:28,560 --> 00:23:31,360
SARAH: Oh, my God, that's so good.
543
00:23:31,360 --> 00:23:33,160
I feel a lot more confident.
544
00:23:33,160 --> 00:23:35,400
I'm taking control of this cook.
545
00:23:35,400 --> 00:23:36,800
Happy with that?
Mm-hm.
546
00:23:36,800 --> 00:23:39,160
Sarah's pretty comfortable
on entrees.
547
00:23:39,160 --> 00:23:41,040
Are you compressing that?
Yeah.
548
00:23:41,040 --> 00:23:43,440
Main is all comfortable
and on track.
549
00:23:44,800 --> 00:23:46,800
Dan, put one on the grill.
550
00:23:46,800 --> 00:23:47,960
DAN: Yeah, I'm doing it now.
551
00:23:47,960 --> 00:23:50,520
I'm setting you a timer,
just for the, um, glaze.
Yep.
552
00:23:50,520 --> 00:23:53,080
For mains, we're doing
a marinated glazed beef
553
00:23:53,080 --> 00:23:54,640
just finished on the hibachi
554
00:23:54,640 --> 00:23:56,800
with some sauteed mushrooms...
555
00:23:56,800 --> 00:23:59,080
Beautiful, Montana, the mushrooms.
Thanks.
556
00:23:59,080 --> 00:24:01,120
..some pickled nashi pear...
557
00:24:01,120 --> 00:24:04,400
Soy.
Ginger, wasabi, soy, sake, mirin...
558
00:24:04,400 --> 00:24:06,840
OK, so it just needs...
it just needs acid and sugar.
559
00:24:06,840 --> 00:24:09,520
It's definitely a good feeling
to be able to trust myself
560
00:24:09,520 --> 00:24:11,120
that I know what I'm doing.
561
00:24:11,120 --> 00:24:13,400
Are you doing a soak or anything
on the cake?
562
00:24:13,400 --> 00:24:15,960
Finally, I'm back in my happy place.
563
00:24:15,960 --> 00:24:18,120
I think, just 'cause you don't
have anything, like, creamy,
564
00:24:18,120 --> 00:24:21,040
I think something like...like,
to make that nice and moist
565
00:24:21,040 --> 00:24:22,480
will tie it all together.
Mm-hm.
566
00:24:22,480 --> 00:24:24,240
It's all coming together nicely.
567
00:24:24,240 --> 00:24:28,280
(BILLIE GRUNTS) The guns are getting
a work-out today, Keyma!
568
00:24:28,280 --> 00:24:30,160
Yes. (LAUGHS)
569
00:24:30,160 --> 00:24:33,080
I'm on the dessert section.
570
00:24:33,080 --> 00:24:36,920
Getting a bit experimental today
with the flavour combinations.
571
00:24:36,920 --> 00:24:40,080
Pairing beer with, like,
pistachio and berries
572
00:24:40,080 --> 00:24:42,720
and something creamy
and then chocolate as well,
573
00:24:42,720 --> 00:24:44,960
it could be a bit of a risk
574
00:24:44,960 --> 00:24:47,600
but I guess that's just
where we're at.
575
00:24:47,600 --> 00:24:50,240
We have to try new things
in the kitchen
576
00:24:50,240 --> 00:24:54,880
and yeah, I'm just sort of drawn to
using all these flavours together.
577
00:24:54,880 --> 00:24:55,920
Ooh.
578
00:24:55,920 --> 00:24:57,960
So hopefully, I can pull it off.
579
00:24:57,960 --> 00:25:00,320
OK, now, please freeze.
580
00:25:00,320 --> 00:25:03,840
Better get a move on,
10 minutes to go!
581
00:25:03,840 --> 00:25:05,440
JOCK: 10 minutes!
582
00:25:05,440 --> 00:25:07,800
Come on, Julie.
(JULIE LAUGHS)
583
00:25:09,600 --> 00:25:12,360
TOMMY: # When the moon
hits your eye... #
584
00:25:17,040 --> 00:25:19,560
MONTANA: Ooh! That's cool.
585
00:25:19,560 --> 00:25:20,960
I like it.
586
00:25:24,960 --> 00:25:27,360
SARAH: 10 minutes
until entree service starts
587
00:25:27,360 --> 00:25:33,480
and I've added in beautiful bonito
on top of those tuna pieces.
588
00:25:33,480 --> 00:25:36,400
It just gives
that kind of salty umaminess
589
00:25:36,400 --> 00:25:38,880
to really elevate this dish.
590
00:25:38,880 --> 00:25:41,760
This is also going in a bowl,
not a plate.
591
00:25:41,760 --> 00:25:45,280
I want this dish to be quite delicate
in its presentation
592
00:25:45,280 --> 00:25:47,880
and to be able to just scoop it up
with the spoon
593
00:25:47,880 --> 00:25:51,000
and get, you know, lots of different
elements in one bite.
594
00:25:51,000 --> 00:25:52,600
Um...
595
00:25:52,600 --> 00:25:55,280
..it's going good at the moment.
Entree is very on track.
596
00:25:55,280 --> 00:25:57,280
Sarah's just making me up
a little taster now
597
00:25:57,280 --> 00:25:59,240
so I can a final sort
of verdict on it.
598
00:26:01,800 --> 00:26:04,800
I've had a taste of everything
before it goes out to service...
599
00:26:04,800 --> 00:26:07,080
Happy?
Yeah, it's nice.
600
00:26:07,080 --> 00:26:08,520
..and I'm happy with it.
601
00:26:08,520 --> 00:26:10,840
I think I just need to back myself
today...
602
00:26:10,840 --> 00:26:12,800
Do you think a bit more mayo
on the plate?
603
00:26:14,320 --> 00:26:15,960
..have confidence in the fact that
604
00:26:15,960 --> 00:26:18,400
I have made some good dishes
in this competition before...
605
00:26:18,400 --> 00:26:20,360
I just think maybe
like tiny blob more.
606
00:26:20,360 --> 00:26:22,520
Slightly bigger.
Yeah, just tiny, tiny.
607
00:26:22,520 --> 00:26:24,680
OK, I'll do a bigger blob
on the cucumber.
Yep.
608
00:26:24,680 --> 00:26:26,280
But I think it's really good.
609
00:26:26,280 --> 00:26:28,000
Happy?
Really nice. Yep.
610
00:26:28,000 --> 00:26:30,920
..and if I think it tastes good,
it's enough for the diners.
611
00:26:30,920 --> 00:26:32,240
Yeah?
612
00:26:32,240 --> 00:26:34,840
(LAUGHS)
We got this. We got this.
613
00:26:44,280 --> 00:26:48,360
Diners have arrived and
we are nowhere near ready for entree.
614
00:26:48,360 --> 00:26:49,960
No, no, no. Not even!
615
00:26:49,960 --> 00:26:52,440
We've completely lost time
in this cook.
616
00:26:52,440 --> 00:26:55,880
Moving from main to entree,
we've lost 30 minutes.
617
00:26:55,880 --> 00:26:59,040
We've got to prep so much harder
to get this service done.
618
00:27:00,160 --> 00:27:02,680
MICHAEL: That can't be right.
I counted them.
1, 2, 3, 4, 5, 6.
619
00:27:02,680 --> 00:27:04,840
We don't have enough scampi.
620
00:27:04,840 --> 00:27:07,320
I can go cut some more.
They're in the sink. In the sink.
621
00:27:07,320 --> 00:27:09,400
Need to prep more scampi.
622
00:27:09,400 --> 00:27:11,280
I need six. I need six.
623
00:27:11,280 --> 00:27:13,000
Uh, do eight more, Tommy!
624
00:27:13,000 --> 00:27:14,840
Michael, split from the top, right?
625
00:27:14,840 --> 00:27:17,560
Yeah, just bring 'em here,
I'll show you.
OK.
626
00:27:17,560 --> 00:27:18,760
Time is running out
627
00:27:18,760 --> 00:27:21,160
but you know, we still have to cook
the seafood to order.
628
00:27:21,160 --> 00:27:22,840
JULIE: Let me know as soon
as you got them, Tommy.
629
00:27:22,840 --> 00:27:26,080
The main and the entree switch
has really ruined us.
630
00:27:26,080 --> 00:27:28,120
Here's the scampi.
I don't know what happened.
631
00:27:28,120 --> 00:27:29,280
Tommy.
I got it.
632
00:27:29,280 --> 00:27:30,360
You got it?
Yep.
633
00:27:30,360 --> 00:27:31,680
And then we just need two more
of them.
634
00:27:31,680 --> 00:27:34,800
Two more? Two more sets of...?
No, just two more.
635
00:27:34,800 --> 00:27:36,440
I am so worried.
636
00:27:36,440 --> 00:27:38,480
How many scampi you got coming?
Four?
637
00:27:38,480 --> 00:27:40,040
We've got two more coming.
638
00:27:40,040 --> 00:27:41,800
Four more! Sorry, Tommy.
639
00:27:41,800 --> 00:27:43,760
Why...why did I put us
in this position?
640
00:27:43,760 --> 00:27:47,600
Have I completely stuffed up
this whole challenge for our team?
641
00:27:59,040 --> 00:28:00,720
TOMMY: Two more? Two more sets...?
642
00:28:00,720 --> 00:28:01,920
Nope, just two more.
643
00:28:01,920 --> 00:28:04,720
We've come down to the wire today
for our entree.
644
00:28:04,720 --> 00:28:06,320
I'm prepping more scampi.
645
00:28:07,520 --> 00:28:09,840
We have to cook the seafood to order.
646
00:28:09,840 --> 00:28:12,440
Four more! Sorry, Tommy.
647
00:28:12,440 --> 00:28:15,880
The main and the entree switch
has really, you know, ruined us.
648
00:28:15,880 --> 00:28:18,200
Julie, are you good to do that
AND watch the risotto?
649
00:28:18,200 --> 00:28:20,560
Uh...Yeah? Yep.
(LAUGHS)
650
00:28:20,560 --> 00:28:22,560
Pry it back up when it's nearly
my service time.
651
00:28:22,560 --> 00:28:23,960
It's all hands on deck.
652
00:28:23,960 --> 00:28:26,080
Everybody's gotta drop
what they're doing.
653
00:28:26,080 --> 00:28:28,800
Tommy, can you just put a bit more
of your fish sauce on there?
Yep.
654
00:28:28,800 --> 00:28:32,200
So Michael and Tommy, they've set
themselves three different seafoods
655
00:28:32,200 --> 00:28:33,920
to deal with, which is ...
656
00:28:33,920 --> 00:28:35,720
..mad.
657
00:28:35,720 --> 00:28:37,440
My risotto's cooking away
658
00:28:37,440 --> 00:28:39,920
so at the moment, I'm just helping
to get ready for the entree.
659
00:28:39,920 --> 00:28:43,080
It's the final minutes.
There's so much to get done.
660
00:28:43,080 --> 00:28:45,360
More fish?
Yeah, all of it. More of all of it.
661
00:28:45,360 --> 00:28:47,400
Another whole batch?
Yep.
662
00:28:47,400 --> 00:28:49,040
As small as possible, basically.
663
00:28:49,040 --> 00:28:51,080
Time is running out.
664
00:28:55,080 --> 00:28:57,840
Hey, kitchen,
you've only got one minute to go!
665
00:28:57,840 --> 00:28:59,680
(CHEERING AND APPLAUSE)
666
00:29:00,880 --> 00:29:02,400
Lucky we've got an audience.
667
00:29:02,400 --> 00:29:03,960
ALDO: Come on.
668
00:29:19,480 --> 00:29:22,600
OK, diners, give it to me.
669
00:29:22,600 --> 00:29:24,120
We've got 10!
670
00:29:24,120 --> 00:29:27,040
ALL: 9! 8! 7!
671
00:29:27,040 --> 00:29:30,320
6! 5! 4!
672
00:29:30,320 --> 00:29:33,080
3! 2! 1!
673
00:29:33,080 --> 00:29:36,720
That's it!
(CHEERING AND APPLAUSE)
674
00:29:36,720 --> 00:29:40,480
Um, it's time for service so we've
gotta get the entrees out
675
00:29:40,480 --> 00:29:42,000
but we've got our first on the go
676
00:29:42,000 --> 00:29:44,240
so, yeah, we're just gonna have
to push it.
677
00:29:44,240 --> 00:29:47,880
SARAH: Starting off with
our little cucumber shiso rounds
678
00:29:47,880 --> 00:29:51,880
then placing the hibachi-grilled
cucumber hearts
679
00:29:51,880 --> 00:29:56,000
with a dollop of that wasabi aioli.
680
00:29:56,000 --> 00:29:58,480
Little bit of spring onion.
681
00:29:58,480 --> 00:30:00,880
Cube of tuna on top.
682
00:30:00,880 --> 00:30:02,400
Three per person.
683
00:30:02,400 --> 00:30:04,400
A little bit extra shiso
684
00:30:04,400 --> 00:30:08,400
and then just finishing off with a
little puddle of ponzu in the centre.
685
00:30:08,400 --> 00:30:10,120
I'll keep going on these.
686
00:30:10,120 --> 00:30:11,960
It's a small portion.
687
00:30:11,960 --> 00:30:15,560
But I want this to be set out
in a way where you can scoop up
688
00:30:15,560 --> 00:30:19,320
one of those cubes of tuna and get
some of those additions as well.
689
00:30:19,320 --> 00:30:21,240
So you can eat it all
in one mouthful.
690
00:30:21,240 --> 00:30:22,920
Happy, guys?
MONTANA: You put fresh wasabi on?
691
00:30:22,920 --> 00:30:24,840
Yep.
Yeah, cool. OK, service.
692
00:30:24,840 --> 00:30:26,360
Thank you.
693
00:30:37,240 --> 00:30:38,320
Thank you.
694
00:30:38,320 --> 00:30:40,240
JOCK: Thank you.
MEL: Thank you very much.
695
00:30:40,240 --> 00:30:41,960
Alright, so from the red team,
696
00:30:41,960 --> 00:30:45,320
their entree of tuna and cucumber
with ponzu and wasabi.
697
00:30:45,320 --> 00:30:47,200
What do we think
about the presentation?
698
00:30:47,200 --> 00:30:48,240
It looks nice.
Yeah.
699
00:30:48,240 --> 00:30:50,000
It smells lovely too.
Yeah.
700
00:31:05,040 --> 00:31:06,560
Mm.
701
00:31:06,560 --> 00:31:08,240
Not a bad entree.
702
00:31:09,440 --> 00:31:10,920
Katsuobushi on the top
703
00:31:10,920 --> 00:31:13,560
gives that nice sort
of complex flavour to the tuna,
704
00:31:13,560 --> 00:31:15,640
which I thought was great.
705
00:31:16,800 --> 00:31:19,000
I just feel as if there wasn't
enough.
706
00:31:19,000 --> 00:31:21,640
While the flavours are
inherently Japanese,
707
00:31:21,640 --> 00:31:24,440
I feel like if this was
one of 20 courses,
708
00:31:24,440 --> 00:31:26,600
I could understand the size
of the portion.
Yep.
709
00:31:26,600 --> 00:31:29,600
But as it is for an entree,
for a three-course meal...
710
00:31:29,600 --> 00:31:34,120
Especially for you and for you,
growing young men, not enough.
711
00:31:36,320 --> 00:31:38,480
Billie, there's a broth. There's
a pot of the broth over there.
712
00:31:38,480 --> 00:31:40,400
Can you bring that over here for me?
713
00:31:40,400 --> 00:31:44,000
TOMMY: We've completely lost time in
this cook and now in a real rush.
714
00:31:44,000 --> 00:31:45,680
Put it down, Keyma, all good.
715
00:31:45,680 --> 00:31:47,120
Let's go, team!
716
00:31:47,120 --> 00:31:50,960
The biggest risks for seafood to
order for entree is we're rushing,
717
00:31:50,960 --> 00:31:53,480
could overcook some of our fish,
we could undercook our fish.
718
00:31:53,480 --> 00:31:55,280
One second, yeah?
Have you got a plate to put them on?
719
00:31:55,280 --> 00:31:57,760
Yo. There's some back there, Billie.
720
00:31:57,760 --> 00:31:59,880
Just need to hustle
and get things done.
721
00:31:59,880 --> 00:32:01,680
No, just bring it over here.
Yeah, um...
722
00:32:01,680 --> 00:32:03,720
Plating up, we've got a spoonful
723
00:32:03,720 --> 00:32:05,800
of each of the different coloured
capsicums,
724
00:32:05,800 --> 00:32:08,920
you know, a medley of the different
tomato brunoise as well.
725
00:32:08,920 --> 00:32:11,680
Basil and parsley oil over that.
726
00:32:11,680 --> 00:32:15,160
All our seafoods on top,
then our broth, just to pour on top.
727
00:32:15,160 --> 00:32:17,840
Soon as we've got the soup in here,
guys, we can go.
728
00:32:17,840 --> 00:32:19,800
Yeah, OK.
729
00:32:19,800 --> 00:32:20,920
Cool.
730
00:32:20,920 --> 00:32:22,840
I'd love another half hour, but...
I don't have it.
731
00:32:22,840 --> 00:32:26,920
Making that decision to, you know,
swap the entree and main around,
732
00:32:26,920 --> 00:32:31,240
as a team captain,
the responsibility falls on me so...
733
00:32:31,240 --> 00:32:32,840
..I'm definitely annoyed
with myself.
734
00:32:34,560 --> 00:32:36,040
Thank you, guys.
735
00:32:46,800 --> 00:32:49,400
MEL: Thank you very much.
JOCK AND ANDY: Thank you.
736
00:32:49,400 --> 00:32:51,080
Thank you very much.
737
00:32:52,160 --> 00:32:54,160
The entree from the Italian team -
738
00:32:54,160 --> 00:32:56,120
seafood acqua pazza.
739
00:32:57,920 --> 00:33:00,800
It smells pretty amazing.
ANDY: Smells really good.
740
00:33:14,200 --> 00:33:15,560
Mm.
741
00:33:17,520 --> 00:33:20,160
Ohhh, mama.
742
00:33:20,160 --> 00:33:22,320
That is not cooked.
Nup.
743
00:33:24,560 --> 00:33:27,760
I even wanted to eat
just an edge of the fish.
Yeah.
744
00:33:27,760 --> 00:33:29,560
And it's that raw,
I can't even take it off.
745
00:33:29,560 --> 00:33:31,000
I'm the same.
746
00:33:31,000 --> 00:33:32,960
I got a bit.
I got a tiny bit.
747
00:33:32,960 --> 00:33:34,520
Yeah, I got a tiny bit.
748
00:33:37,080 --> 00:33:39,280
The edges of it is cooked but...
749
00:33:42,440 --> 00:33:45,680
The broth is really, really good.
750
00:33:45,680 --> 00:33:49,720
Just sings of those scampi shells,
fish stock
751
00:33:49,720 --> 00:33:51,520
and the oil just rounds
everything off
752
00:33:51,520 --> 00:33:54,200
and makes your palate really
want more and more and more.
753
00:33:55,560 --> 00:33:57,360
I am really devastated for them.
754
00:33:57,360 --> 00:34:01,560
I was lucky that my scampi was done
enough, so that was delicious.
755
00:34:01,560 --> 00:34:02,680
Yeah.
756
00:34:02,680 --> 00:34:05,720
But I've got raw fish on my plate
and that's not a good thing.
757
00:34:06,800 --> 00:34:08,440
I love the flavour of the broth.
758
00:34:08,440 --> 00:34:10,440
It has a real depth to it.
Yeah.
759
00:34:10,440 --> 00:34:13,760
It's perfectly seasoned but it's also
really light and comforting as well.
760
00:34:13,760 --> 00:34:16,880
So it's sort of a very
multidimensional thing.
761
00:34:16,880 --> 00:34:20,200
I am heartbroken, though, for them,
in terms of the full result,
762
00:34:20,200 --> 00:34:22,080
because you do want perfectly
cooked seafood
763
00:34:22,080 --> 00:34:24,760
when you have a broth that good.
Yeah.
764
00:34:24,760 --> 00:34:29,400
It's a shame because this has got
the bones of a great dish in it.
765
00:34:29,400 --> 00:34:31,360
Let's go, guys! Come on!
766
00:34:33,200 --> 00:34:35,200
Is that cooked, Aldo?
767
00:34:35,200 --> 00:34:36,920
It's perfect.
Yep.
768
00:34:36,920 --> 00:34:39,760
All the entrees are finished,
they're out, done
769
00:34:39,760 --> 00:34:42,560
and now it's time to get started
on mains service.
770
00:34:42,560 --> 00:34:44,240
Mains are definitely starting
to come together.
771
00:34:44,240 --> 00:34:47,360
It took a little bit but I think
everyone's sort of jumping on it now
772
00:34:47,360 --> 00:34:49,520
and giving them a hand
so I think we're on a good track.
773
00:34:49,520 --> 00:34:52,480
MINDY: Let's go. Oh, alright.
774
00:34:52,480 --> 00:34:54,680
That's amazing.
Yum, that's what I'm talking about.
775
00:34:54,680 --> 00:34:56,480
That's what I'm talking about.
776
00:34:56,480 --> 00:34:59,080
That is what I'm talking ABOUT!
777
00:34:59,080 --> 00:35:01,200
I'm really happy with the mains.
778
00:35:01,200 --> 00:35:03,640
Both Dan and Aldo have done
a great job
779
00:35:03,640 --> 00:35:05,360
and now it's time
to start plating up.
780
00:35:06,880 --> 00:35:09,160
Beef looks beautiful.
I'm really happy with it.
781
00:35:09,160 --> 00:35:11,880
Tastes great, it's got a nice
smokiness and charred flavour.
782
00:35:11,880 --> 00:35:13,520
The mushrooms are delicious as well.
783
00:35:13,520 --> 00:35:16,480
And little pickled pears,
they're really nice.
784
00:35:16,480 --> 00:35:18,600
Everything kind of synergises
really well.
785
00:35:18,600 --> 00:35:21,480
Just leave these last ones,
I gotta glaze them, OK?
Yep.
786
00:35:21,480 --> 00:35:23,800
From where we were an hour ago
to now...
787
00:35:23,800 --> 00:35:26,200
..huge improvement
and I'm stoked for that.
788
00:35:27,240 --> 00:35:28,680
Service!
789
00:35:28,680 --> 00:35:32,680
The main does look good.
I'm pretty happy, as a whole, and...
790
00:35:32,680 --> 00:35:35,440
I'm just hoping the judges agree
with what we've done.
791
00:35:44,640 --> 00:35:46,360
Oh, thank you.
792
00:35:46,360 --> 00:35:49,480
Thank you.
Thanks, very much.
793
00:35:51,000 --> 00:35:53,320
Alright, main from the red team -
794
00:35:53,320 --> 00:35:56,000
glazed beef with mushroom
and pickled nashi.
795
00:35:57,640 --> 00:35:59,480
Looks quite nice.
796
00:35:59,480 --> 00:36:01,160
How does it taste, though?
797
00:36:15,240 --> 00:36:18,800
If you look at the cuisson,
it's like beautiful rare colour.
798
00:36:18,800 --> 00:36:21,480
Flavour's fantastic,
seasoning's great.
799
00:36:21,480 --> 00:36:25,080
Char on the glaze on the outside
is brilliant, I love it.
800
00:36:25,080 --> 00:36:28,960
From the questions that we had
early on with this dish,
801
00:36:28,960 --> 00:36:31,360
with how it was all going
to come together...
802
00:36:31,360 --> 00:36:33,840
..it's actually a decent dish.
Yeah.
803
00:36:33,840 --> 00:36:38,600
Beef and mushrooms in any culture
works for a reason.
804
00:36:38,600 --> 00:36:41,800
And that reason is deep,
savoury flavour. Good job.
805
00:36:43,560 --> 00:36:46,600
TOMMY: Yep. Yep. Two minutes
for mains, fam! Let's do this!
806
00:36:46,600 --> 00:36:47,920
JULIE: Two minutes!?
807
00:36:47,920 --> 00:36:48,920
Ahh!
808
00:36:48,920 --> 00:36:49,920
(LAUGHS)
809
00:36:49,920 --> 00:36:53,200
I had to leave my risotto
to help with the entrees.
810
00:36:53,200 --> 00:36:55,080
So it's been cooking away.
811
00:36:55,080 --> 00:36:58,040
I'm giving it a really nice,
vigorous stir now
812
00:36:58,040 --> 00:37:01,200
to get sort of all the starch out
so that it's creamy.
813
00:37:01,200 --> 00:37:05,240
But with a risotto, there's a short
period of time in which your rice
814
00:37:05,240 --> 00:37:06,560
is correctly cooked.
815
00:37:06,560 --> 00:37:07,960
Ah, yeah. Truffle tastes good.
816
00:37:07,960 --> 00:37:09,040
As time goes on,
817
00:37:09,040 --> 00:37:12,080
it continues to absorb the moisture
that it was cooked in,
818
00:37:12,080 --> 00:37:13,560
and it cooks more and more and more.
819
00:37:13,560 --> 00:37:15,440
And that doesn't stop.
820
00:37:15,440 --> 00:37:18,000
I just hope it hasn't gone over.
821
00:37:21,680 --> 00:37:22,760
Thank you, guys.
822
00:37:24,000 --> 00:37:26,080
So now I'm starting to worry.
823
00:37:29,560 --> 00:37:32,840
This is why we don't do risotto
on MasterChef.
824
00:37:42,600 --> 00:37:45,760
Applications for next season
are now open.
825
00:37:45,760 --> 00:37:48,000
Go on, get on it!
826
00:38:08,320 --> 00:38:09,840
JOCK: Thank you.
ANDY: Thank you.
827
00:38:09,840 --> 00:38:11,840
MEL: Thank you very much.
Wow. Holy mackerel.
828
00:38:12,840 --> 00:38:13,960
Look at that.
829
00:38:13,960 --> 00:38:18,640
It's a mushroom risotto
with truffle from the Italian team.
830
00:38:38,480 --> 00:38:39,760
Flavour's great.
831
00:38:39,760 --> 00:38:42,360
Mushrooms - proud, fantastic.
832
00:38:42,360 --> 00:38:45,960
Gremolata on top to sort of give you
a little bit of an acidic edge,
833
00:38:45,960 --> 00:38:47,440
which is really nice.
834
00:38:49,480 --> 00:38:52,480
The trouble is, is the rice
is overcooked.
835
00:38:55,360 --> 00:38:57,120
The thing about risotto,
836
00:38:57,120 --> 00:38:59,320
wasn't it called the death dish
in the MasterChef kitchen
837
00:38:59,320 --> 00:39:01,600
for such a long time?
Totally.
838
00:39:01,600 --> 00:39:03,160
There's a reason for that.
839
00:39:03,160 --> 00:39:08,120
It's notoriously hard to pull off
in volume because cooking risotto
840
00:39:08,120 --> 00:39:12,360
and getting it at the perfect
service point when it is perfect
841
00:39:12,360 --> 00:39:13,440
is actually quite difficult.
842
00:39:13,440 --> 00:39:14,840
Yeah.
843
00:39:14,840 --> 00:39:18,640
I'm gutted because I know that Julie
would have seen this food going out
844
00:39:18,640 --> 00:39:20,800
and been disappointed in herself
845
00:39:20,800 --> 00:39:24,440
because she loves to feed people
good food.
846
00:39:24,440 --> 00:39:26,440
It has everything going for it.
847
00:39:26,440 --> 00:39:28,480
But the foundation,
which is the risotto,
848
00:39:28,480 --> 00:39:30,080
which is the rice is overcooked.
849
00:39:30,080 --> 00:39:31,600
It's such a shame.
850
00:39:31,600 --> 00:39:32,600
It is.
851
00:39:35,360 --> 00:39:37,240
TOMMY: Mains service is all done.
852
00:39:37,240 --> 00:39:40,120
It is that time and it's like,
"Yo, Billie, are we good?
853
00:39:40,120 --> 00:39:41,640
"We good for dessert?"
854
00:39:44,000 --> 00:39:46,840
I think I'm done, Tommy.
You think you're done?
855
00:39:46,840 --> 00:39:48,000
Yep.
856
00:39:48,000 --> 00:39:49,000
I'm happy.
857
00:39:49,000 --> 00:39:50,000
You OK?
Yeah.
858
00:39:50,000 --> 00:39:51,560
You need any help from me?
No, I'm OK.
859
00:39:51,560 --> 00:39:54,440
Oh, you guys are freakin' legends.
I love you all.
860
00:39:54,440 --> 00:39:56,600
So happy. Billie's on the ball.
861
00:39:56,600 --> 00:39:58,000
She knows exactly what she's doing.
862
00:39:58,000 --> 00:39:59,640
It's just time for us to plate up.
863
00:39:59,640 --> 00:40:00,640
Here we go.
864
00:40:01,680 --> 00:40:02,800
Oh, and a bit of salt.
865
00:40:02,800 --> 00:40:05,280
We haven't got long till
dessert service.
866
00:40:05,280 --> 00:40:09,240
We're doing a yuzu and pineapple
cake with a yuzu sorbet,
867
00:40:09,240 --> 00:40:12,680
caramelised pineapple
and a yuzu cream.
868
00:40:12,680 --> 00:40:15,400
ALVIN: Yuzu, cream, lemon rind
and sour cream.
869
00:40:17,280 --> 00:40:18,600
There you go.
870
00:40:18,600 --> 00:40:20,520
love your work, Alvin. Thank you.
871
00:40:20,520 --> 00:40:22,160
We've done a test plate.
872
00:40:23,320 --> 00:40:24,320
Here.
873
00:40:27,160 --> 00:40:28,680
Oh, yeah.
It's yum.
874
00:40:28,680 --> 00:40:31,760
And Alvin and Mindy have done
such an awesome job.
875
00:40:31,760 --> 00:40:34,280
Had the dessert. It is like it's got
beautiful elements on it.
876
00:40:34,280 --> 00:40:36,080
The cake's lovely and moist.
877
00:40:36,080 --> 00:40:39,680
You know, it's Japanese flavours,
and that's what it's all about today.
878
00:40:39,680 --> 00:40:40,680
So I'm happy.
879
00:40:40,680 --> 00:40:44,080
I really hope that we get through
with this, with the glaze.
880
00:40:44,080 --> 00:40:45,080
Yeah.
881
00:40:46,200 --> 00:40:48,600
The idea itself was amazing.
882
00:40:48,600 --> 00:40:50,400
And then they've executed it
perfectly.
883
00:40:50,400 --> 00:40:52,520
ALDO: Pineapple, it's beautiful.
How did you do it?
884
00:40:52,520 --> 00:40:54,240
ALVIN: I made that.
Poached it.
885
00:40:54,240 --> 00:40:56,360
Alvin's like, "I did it!"
886
00:40:56,360 --> 00:40:58,320
The cake is amazing.
887
00:40:58,320 --> 00:41:00,840
The pineapple is, like, perfection.
888
00:41:00,840 --> 00:41:03,040
And then the sorbet
is looking great, too.
889
00:41:03,040 --> 00:41:06,080
There's no such thing as too many
people on the pass.
890
00:41:06,080 --> 00:41:07,360
We're a team.
891
00:41:07,360 --> 00:41:10,520
We've got a full assembly line
of people
892
00:41:10,520 --> 00:41:12,360
plating this dessert together.
893
00:41:12,360 --> 00:41:14,840
And yeah, it's a good feeling
to sort of boost morale
894
00:41:14,840 --> 00:41:17,920
and bring everyone together as a
team to send out the plates.
895
00:41:17,920 --> 00:41:20,200
Let's go, Mon! Finish it off.
896
00:41:20,200 --> 00:41:22,360
I feel a lot more confident.
897
00:41:22,360 --> 00:41:24,600
I found my voice towards the end
of the cook.
898
00:41:24,600 --> 00:41:26,400
Hang on, guys.
Service, please.
899
00:41:26,400 --> 00:41:27,920
Not done yet.
900
00:41:27,920 --> 00:41:31,800
So I am hoping with everything
that I've got
901
00:41:31,800 --> 00:41:33,480
we can win the service challenge.
902
00:41:33,480 --> 00:41:35,400
Service, please! Let's go!
903
00:41:39,160 --> 00:41:40,480
Ooh, hello.
904
00:41:44,560 --> 00:41:46,000
Thank you.
MEL: Thank you very much.
905
00:41:49,920 --> 00:41:52,720
This is the dessert from Team Japan.
What is it, Mel?
906
00:41:52,720 --> 00:41:54,520
It's a yuzu and pineapple cake
907
00:41:54,520 --> 00:41:57,440
with yuzu sorbet
and caramelised pineapple.
908
00:41:58,800 --> 00:42:00,200
I think it looks quite sweet.
909
00:42:00,200 --> 00:42:01,720
I think it looks good as well, yeah.
910
00:42:02,720 --> 00:42:05,720
Beautiful char
on the glossy pineapple.
911
00:42:11,680 --> 00:42:14,160
Alvin, I believe, drove this one.
912
00:42:14,160 --> 00:42:15,240
Sorbet is nice.
913
00:42:16,760 --> 00:42:18,080
Mmm!
914
00:42:18,080 --> 00:42:19,720
Super refreshing.
915
00:42:19,720 --> 00:42:21,880
Innit?
Really nice texture.
916
00:42:26,680 --> 00:42:29,080
I thought it was a really solid
dessert from these guys.
917
00:42:29,080 --> 00:42:30,680
Yuzu sorbet was delicious.
918
00:42:30,680 --> 00:42:34,800
Great texture, amazing hum
of the yuzu juice throughout.
919
00:42:34,800 --> 00:42:37,560
Look, cake sorbet
and a really delicious piece
920
00:42:37,560 --> 00:42:39,360
of caramelised fruit on top -
921
00:42:39,360 --> 00:42:41,960
can't really go wrong with that,
especially when it's bound
922
00:42:41,960 --> 00:42:45,800
in this really lovely,
vibrant syrup.
923
00:42:45,800 --> 00:42:49,560
A really strong finish
from the Japanese kitchen.
924
00:42:49,560 --> 00:42:52,120
It screams yuzu.
925
00:42:52,120 --> 00:42:54,800
Japanese cuisine, a lot of citrus.
926
00:42:54,800 --> 00:42:57,000
A lot of sharp, on point flavours.
927
00:42:57,000 --> 00:42:59,600
And this was, for me,
an on point dessert.
928
00:43:02,840 --> 00:43:04,040
Service, please.
929
00:43:05,120 --> 00:43:07,240
Oh, yeah!
Whoo-hoo!
930
00:43:07,240 --> 00:43:08,720
Service!
931
00:43:10,360 --> 00:43:11,360
Good job!
932
00:43:13,000 --> 00:43:14,040
Oh, done.
933
00:43:14,040 --> 00:43:17,160
It was an interesting experience,
first time being team captain.
934
00:43:17,160 --> 00:43:19,360
These guys know service
and running kitchens
935
00:43:19,360 --> 00:43:20,760
like the back of their hand.
936
00:43:20,760 --> 00:43:23,480
We have been running through
Shinkansen, haven't we?
937
00:43:23,480 --> 00:43:24,880
I'm happy with how I was in the end,
938
00:43:24,880 --> 00:43:27,080
but I just wish
I did that in the start a bit more.
939
00:43:27,080 --> 00:43:29,560
If we don't win today,
then that's on my shoulders.
940
00:43:31,280 --> 00:43:34,280
BILLIE: Why don't we line them all
up here and then can count them up?
941
00:43:34,280 --> 00:43:38,280
I've made a pistachio semifreddo
with a beer and chocolate sauce.
942
00:43:38,280 --> 00:43:39,920
TOMMY: That stuff is beautiful.
943
00:43:39,920 --> 00:43:41,640
A compressed choux pastry.
944
00:43:41,640 --> 00:43:42,640
Tastes amazing.
945
00:43:42,640 --> 00:43:45,120
And some macerated blackberries.
946
00:43:46,320 --> 00:43:49,320
Getting a bit experimental
today in the kitchen.
947
00:43:49,320 --> 00:43:52,760
I think maybe the flavour
combinations of the dessert,
948
00:43:52,760 --> 00:43:54,840
they're certainly different.
949
00:43:54,840 --> 00:43:59,560
Pairing beer with, like, pistachio
and berries and something creamy
950
00:43:59,560 --> 00:44:00,920
and then chocolate as well.
951
00:44:00,920 --> 00:44:03,120
Yeah. Alright, let's go. Let's go.
952
00:44:03,120 --> 00:44:06,400
I don't know if that's a risk
or a good thing.
953
00:44:09,280 --> 00:44:10,560
Just that fear of...
954
00:44:11,960 --> 00:44:13,360
..are they going to like it?
955
00:44:26,680 --> 00:44:27,800
Service, please.
956
00:44:41,120 --> 00:44:42,120
JOCK: Here we go.
957
00:44:45,920 --> 00:44:46,920
Thank you.
958
00:44:48,200 --> 00:44:49,360
MEL: Oh, spectacular.
959
00:44:50,640 --> 00:44:51,640
Thank you very much.
960
00:44:51,640 --> 00:44:53,120
ANDY: Thank you.
Thank you.
961
00:44:54,160 --> 00:44:55,440
By the Italian team,
962
00:44:55,440 --> 00:44:59,240
pistachio semifreddo with
chocolate and beer crisp.
963
00:45:22,680 --> 00:45:25,520
Semifreddo - beautiful texture,
964
00:45:25,520 --> 00:45:28,000
lovely flavour of pistachio
965
00:45:28,000 --> 00:45:29,400
all the way through it.
966
00:45:29,400 --> 00:45:31,680
Individually,
they're nice components,
967
00:45:31,680 --> 00:45:35,600
but together it feels too busy.
968
00:45:35,600 --> 00:45:37,400
I think that would have been nice
on its own,
969
00:45:37,400 --> 00:45:39,160
but the beer-chocolate sauce
970
00:45:39,160 --> 00:45:41,800
and the pickled blackberries,
everything together,
971
00:45:41,800 --> 00:45:46,000
it just doesn't feel cohesive.
972
00:45:46,000 --> 00:45:49,000
The technique there is good.
973
00:45:49,000 --> 00:45:50,280
The chocolate sauce is silky.
974
00:45:50,280 --> 00:45:52,000
I actually don't mind
the beer flavour in it.
975
00:45:52,000 --> 00:45:53,080
Probably because I love beer.
976
00:45:53,080 --> 00:45:54,360
Love beer.
977
00:45:54,360 --> 00:45:57,680
The chew on that compressed choux
is delicious.
978
00:45:57,680 --> 00:46:01,600
It's got a beautiful caramelised
flavour about it as well.
979
00:46:01,600 --> 00:46:03,000
I never thought I'd say this
about Billie,
980
00:46:03,000 --> 00:46:05,680
but I think the balance is
just...just way out on this one.
981
00:46:08,520 --> 00:46:11,720
JULIE: Bit more of everything
for the last plate. (LAUGHS)
982
00:46:11,720 --> 00:46:12,960
ALDO: Guys, well done.
983
00:46:12,960 --> 00:46:14,520
ALL: Last one!
984
00:46:14,520 --> 00:46:18,680
Thank you! Thank you!
(ALL CHEER)
985
00:46:18,680 --> 00:46:19,960
Team Italy!
986
00:46:19,960 --> 00:46:21,520
First time as team captain.
987
00:46:21,520 --> 00:46:25,600
We had a speed bump, but we just
pushed and pushed and pushed.
988
00:46:25,600 --> 00:46:27,600
And we just kind of flowed with it.
989
00:46:32,200 --> 00:46:36,320
It was a classic restaurant battle
upstairs versus downstairs.
990
00:46:36,320 --> 00:46:38,400
Half of you inspired
by Japanese cuisine
991
00:46:38,400 --> 00:46:40,680
and the other half
by Italian cuisine.
992
00:46:42,280 --> 00:46:45,160
We wanted the best of both worlds.
993
00:46:45,160 --> 00:46:48,040
So let's break it down
dish by dish.
994
00:46:50,120 --> 00:46:54,400
ANDY: Japanese team. Entree
had some nice flavours in it.
995
00:46:54,400 --> 00:46:57,840
The beef on the main
was beautifully cooked.
996
00:46:57,840 --> 00:47:00,600
The dessert, it was fresh
and delicious.
997
00:47:00,600 --> 00:47:02,840
And that was actually
dish of the day.
998
00:47:02,840 --> 00:47:03,840
So well done.
999
00:47:11,160 --> 00:47:13,120
Italian team.
1000
00:47:13,120 --> 00:47:16,000
The broth in the entree
was everything
1001
00:47:16,000 --> 00:47:18,840
that we wanted in an acqua pazza.
1002
00:47:18,840 --> 00:47:23,600
But the coral trout and the scampi
were well undercooked.
1003
00:47:26,160 --> 00:47:27,840
When it came to the main,
1004
00:47:27,840 --> 00:47:31,160
risotto has got a reputation
of being a really tough dish
1005
00:47:31,160 --> 00:47:34,160
in this competition,
and with good reason.
1006
00:47:34,160 --> 00:47:37,800
Because while your flavours
were broad, balanced and bold,
1007
00:47:37,800 --> 00:47:40,480
the rice was well overcooked.
1008
00:47:43,000 --> 00:47:45,880
And unfortunately, the dessert
was the final straw.
1009
00:47:47,800 --> 00:47:51,720
It was a bold idea, but it
just didn't come together.
1010
00:47:51,720 --> 00:47:56,000
The flavours didn't balance
and the dish just didn't succeed.
1011
00:47:57,640 --> 00:47:59,160
And it's for those reasons
1012
00:47:59,160 --> 00:48:02,320
that the team heading into
tomorrow's immunity cook
1013
00:48:02,320 --> 00:48:03,440
is the Japanese team.
1014
00:48:03,440 --> 00:48:07,000
(JAPANESE TEAM CELEBRATES)
Well done, guys.
1015
00:48:09,400 --> 00:48:10,400
OK, don't worry.
1016
00:48:12,080 --> 00:48:16,760
Japanese team, one of the six of you
is one step closer
1017
00:48:16,760 --> 00:48:20,480
to being the first guaranteed member
of the top ten.
1018
00:48:20,480 --> 00:48:23,680
Never in this competition
has immunity been so important.
1019
00:48:23,680 --> 00:48:27,000
I think for all the people
that have stood here before,
1020
00:48:27,000 --> 00:48:30,920
that's when the competition
really begins.
1021
00:48:30,920 --> 00:48:34,040
So fight for it because
you're going to need it.
1022
00:48:34,040 --> 00:48:35,720
See you, guys. Well done today.
1023
00:48:35,720 --> 00:48:37,080
Well done, everyone.
1024
00:48:44,120 --> 00:48:46,880
ANNOUNCER: Tomorrow night
on MasterChef Australia...
1025
00:48:46,880 --> 00:48:48,440
ALDO: Popcorn!
1026
00:48:48,440 --> 00:48:51,160
It's a blockbuster
night of immunity...
1027
00:48:51,160 --> 00:48:52,920
MINDY: To have
the opportunity
1028
00:48:52,920 --> 00:48:55,680
to secure a spot
in the top ten,
1029
00:48:55,680 --> 00:48:58,880
the pressure is insane.
1030
00:48:58,880 --> 00:49:01,000
..with an ending
that's worthy
1031
00:49:01,000 --> 00:49:02,680
of the big screen.
1032
00:49:03,680 --> 00:49:07,560
Captions by Red Bee Media
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