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ANNOUNCER: Previously
on MasterChef Australia...
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MINOLI: They make it look so simple.
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..had to be recreated
entirely from memory.
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JENN: Details are what
pressure tests come down to.
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Harry played her immunity pin...
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I don't want to go home,
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but I don't want to go home
with a pin even more than that.
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..leaving only three
to give it their all.
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If this is going to be my last cook,
going down with a bang,
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I'm giving it everything.
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And despite her incredible effort...
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Come on, Minoli!
Come on, Minoli! Come on!
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..Minoli's MasterChef journey
came to an end.
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Give it up for Minoli, everybody!
ANDY: Yeah!
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Tonight, it's time to snuggle up...
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I'm pretty excited about it.
It's very romantic.
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..because it's date night
in the MasterChef kitchen.
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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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# 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
# 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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Let's do it.
It's gonna be fun, man.
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There it is.
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(ALL EXCLAIM)
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It's very different
in the kitchen today.
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I'm seeing the benches
opposite the kitchen.
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I'm thinking this could potentially
be a service challenge.
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Oh, here we go.
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JOCK: Morning, everybody.
ALL: Morning.
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Today is a team challenge.
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(LAUGHS)
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You're going to be cooking
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in a delivery service
in the MasterChef kitchen.
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Real members of the public
are going to be ordering your food
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through Deliveroo in real time.
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That is crazy.
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We're going to split you
into four teams of four.
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Each team will need to create
the perfect date night meal.
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Ohh!
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We want food that gets us
in the mood for...love.
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(LAUGHTER)
Love, he says.
Love!
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So, that's entree, main and dessert,
shared for two.
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Each team will cook 25
date night meals,
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plus one for the three of us
to share.
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Now, Tommy,
being it's your first day back,
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you must cook
in the next elimination,
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which means you won't be
participating in today's service.
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So you, my friend,
can head up to the gantry.
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Everyone else,
it's time to pick your teams.
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Fans. There's nine of you.
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So one of you is going to join
the Favourites.
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You ready?
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No looking.
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ALDO: The luck of the draw.
The luck of the draw.
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Orange. That's very bright.
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ANDY: Purple.
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Ooh, pretty.
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'Poiple'.
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Ali!
Oh!
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Mixing it up!
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Today I'm on the purple team
and I'm working with the Favourites.
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Excuse me. Hello, team.
Hi!
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Be really fun to cook with
somebody different for a change.
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So I'm really excited.
I'm really pumped.
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JOCK: Good teams.
Interesting teams, huh?
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OK, now, Ali, earlier in the week,
you won an advantage for your team.
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And your team today is Favourites!
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(CONTESTANTS LAUGH)
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And let me tell you, this advantage
is an absolute game changer.
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For 15 minutes of today's cook,
you will have an extra set of hands.
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Oh!
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Not just any hands.
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Joining your team for 15 minutes
today is...
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..Andy Allen!
Heeeey!
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Oh!
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Let him do all the labour job.
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Now, that's an advantage.
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Chop, chop, chop, chop, chop. Huh?
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Ali, are you happy
with that advantage?
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Who wouldn't be happy with winning
Andy in a challenge, eh?
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Oooohh!
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Cooking love food and all!
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Love is definitely in the air, eh?
Yeah.
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Well, you can call on Andy
at any point during the cook.
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And believe me, you're going to want
every advantage
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because the outcome of today's cook
carries more weight than you know.
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The two losing teams today
will be cooking
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in a shock elimination tomorrow.
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Oh.
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Holy hell.
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ANDY: Righto. I'll keep it brief.
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You got two and a half hours
to complete your three-course meal.
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It's got to be hot.
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It's got to be designed to share.
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And it's got to travel well
to the diners.
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So think about that.
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We'll taste all your menus
and we'll decide
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on the least impressive two teams,
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and they'll go into
tomorrow's elimination.
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So you're going to want to make sure
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that us three fall in love
with your food.
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Good luck. Time starts now.
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Let's go, guys.
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Go, go, go!
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Alright. So... Romantic.
OK.
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I'll put my hand up.
Captain?
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Yeah.
Yeah.
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Aldo for captain.
That's good.
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So mains...
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I'm happy to be captain. I'm good.
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So, any ideas, guys?
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Things that travel well.
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Vegies. Vegies travel well,
especially for an entree.
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Yeah. OK. Mains.
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00:06:35,280 --> 00:06:37,040
Lady and the Tramp, guys?
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Meatball? That's really romantic.
Meatballs, Lady and the Tramp.
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I think something saucy,
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because, you know,
when things are travelling,
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you want it to be nice and juicy.
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MINDY: What do you think romantic
for entree?
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I...like, it's so tacky
and it's so old-school,
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but I think fondue
is, like, really romantic.
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Oh, God.
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Fondue is a pretty retro dish.
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It's...I mean,
it's very '70s and '80s.
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But this is my pimped-up,
more interesting version.
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Ginger syrup sponge?
Yeah.
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Oh, my God. That sounds great.
With custard?
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Let's bring on this spicy,
romantic love. Why not?
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This is what it's all about, right?
Spicing Up Your Love Life.
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OK, so now that we're onto this,
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we need to just work out who's going
to, like, obviously, oversee it
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and put it together.
Yep.
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Jules, are you happy
for that to be you?
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Yeah. Why not?
Amazing. Good on you. Thank you.
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Captain Good-win for the win.
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I think Julie is the best person
for this job.
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She is such a calm personality.
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She's going to work on the dessert,
but also just touch base with us,
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but also trust all of us
in the kitchen.
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I'm the team captain
of the purple team.
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Today, we're going to have fun,
cooking good food.
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I'm on the team with
Ali, Billie and Alvin.
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Today we're starting as an entree
with polenta chips
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and a blue cheese dipping sauce.
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As a main, we're going to have
beef cheek with cauliflower puree.
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And then we finish with a decadent
whiskey sticky date pudding
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with cardamom anglaise.
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00:07:53,680 --> 00:07:55,560
Ali, you got free hands?
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In this challenge you want
to have a strong team captain
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because you must follow
somebody's lead.
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00:08:01,800 --> 00:08:04,120
OK, Aldo, what else goes in here?
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I'm doing the brunoise.
OK.
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Just keep stirring that.
Will do.
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00:08:08,200 --> 00:08:11,800
As you may know, I'm Italian,
which means that I'm loud.
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But, you know, I'm very good
at giving direction.
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I'm going straightaway
to the point, I need to get done,
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and you must do it.
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Not for the sake because I'm asking.
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Because we need to save ourself
from elimination for tomorrow.
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Come on, guys. We got this.
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Leading the teal team.
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I'm the romantic one here,
so I've taken control.
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So today, for the entrees,
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Keyma's going to be looking after
the croquettes with a romesco sauce.
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Montana is going to be taking
the main driver's seat here
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with the mains - the pork belly
with a charred cabbage.
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And Steph's going to go straight
into the sticky date pudding
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with an anglaise sauce.
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So, the Spanish croquetas are a bit
different than potato croquetas.
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They're made with a roux,
then that goes into an egg wash
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and a crumb, and then we fry them.
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So, for entrees, Keyma's confident,
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and that makes my job
as team leader easy,
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00:09:01,080 --> 00:09:03,200
that I can pretty much
set that task for her
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00:09:03,200 --> 00:09:05,720
and she's just going to hum along
and knock that out of the park.
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So, five pressure cookers,
I think, and five bellies.
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00:09:08,480 --> 00:09:09,600
Yeah, cool.
198
00:09:09,600 --> 00:09:12,080
Today in particular, we haven't
been in a situation
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where we've had to do three courses
with only four people
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00:09:15,480 --> 00:09:16,640
in two and a half hours.
201
00:09:16,640 --> 00:09:18,080
So the workload is ramped right up.
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00:09:18,080 --> 00:09:21,120
Where'd you put the chillies?
Where did you put them? Here.
203
00:09:21,120 --> 00:09:22,600
I've never worked in a kitchen
before,
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and nor have I've taken leadership
roles in any sort of thing
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like this before either.
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00:09:26,600 --> 00:09:28,160
So this is for our romesco?
Yes.
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00:09:28,160 --> 00:09:31,600
So I think decision making quickly
and effective communication
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is probably going to be the key
that gets us through.
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00:09:33,520 --> 00:09:35,520
So that's probably what
I'm going to try and focus on.
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And, hopefully, any pivots
that we might need to make,
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we can do quite easily.
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00:09:38,560 --> 00:09:40,920
Let's go, guys! Fire up.
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How are we going, team? We good?
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00:09:44,080 --> 00:09:45,480
Yeah.
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00:09:45,480 --> 00:09:46,840
I'm team captain today.
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00:09:46,840 --> 00:09:49,320
I like to think I'm quite organised.
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00:09:49,320 --> 00:09:50,560
Our menu is, for entree,
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00:09:50,560 --> 00:09:53,160
we've got our honey roasted carrots
and bean dip.
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00:09:53,160 --> 00:09:54,840
Our main is pork and fennel
meatballs,
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00:09:54,840 --> 00:09:58,520
cauliflower and fennel purees
and a rich tomato kind of sauce.
221
00:09:58,520 --> 00:10:02,280
And for dessert, we've got
a chocolate brownie and a berry...
222
00:10:02,280 --> 00:10:04,600
..what we're calling a berry hottie,
as opposed to a berry coulis.
223
00:10:04,600 --> 00:10:06,440
It's a sexy menu.
A sexy menu.
224
00:10:06,440 --> 00:10:07,960
It's not romantic. It's sexy.
225
00:10:09,240 --> 00:10:13,240
On the meatballs today, I'm aiming
for 200 grams per person,
226
00:10:13,240 --> 00:10:18,240
so I'm doing about
five kilos of pork.
227
00:10:18,240 --> 00:10:20,920
I really like my meatballs
to be an interesting flavour.
228
00:10:20,920 --> 00:10:23,920
So, not just your standard,
you know, beef and pork.
229
00:10:23,920 --> 00:10:26,040
Today we're thinking
of pork and fennel.
230
00:10:26,040 --> 00:10:28,720
Do you reckon speck's good?
Yeah.
231
00:10:28,720 --> 00:10:30,760
In order to keep my meatballs
nice and moist,
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I'm going to add some speck in
that I've minced,
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00:10:33,240 --> 00:10:34,880
as well as some olive oil.
234
00:10:36,680 --> 00:10:39,840
JOCK: 15 minutes down,
two hours 15 minutes to go!
235
00:10:39,840 --> 00:10:40,840
ANDY: Come on, guys.
236
00:10:40,840 --> 00:10:43,480
ALDO: Can we have our advantage
to be played now?
237
00:10:43,480 --> 00:10:44,960
We want Andy Allen!
238
00:10:44,960 --> 00:10:46,680
Oh, straight up.
239
00:10:46,680 --> 00:10:48,880
Mr Andy Allen!
240
00:10:48,880 --> 00:10:50,000
Come on down, Andy!
241
00:10:50,000 --> 00:10:51,280
Already?
You're on.
242
00:10:51,280 --> 00:10:52,760
Get ready, Andy.
243
00:10:52,760 --> 00:10:54,200
It's going to be saucy.
244
00:10:55,760 --> 00:10:58,160
Today we'd like to use Andy's skill.
245
00:10:58,160 --> 00:11:03,000
He's been running restaurants
now for some time.
246
00:11:03,000 --> 00:11:04,520
We can give him something
really hard.
247
00:11:04,520 --> 00:11:05,760
Righto, purple team.
248
00:11:05,760 --> 00:11:06,760
Talk to our captain.
249
00:11:06,760 --> 00:11:08,520
OK.
Aldo, you're the captain?
250
00:11:08,520 --> 00:11:09,800
I am.
Rightio.
251
00:11:09,800 --> 00:11:12,080
I just got one task for you, sir.
252
00:11:12,080 --> 00:11:13,720
Just one task.
Beef cheek.
253
00:11:13,720 --> 00:11:14,720
OK.
254
00:11:14,720 --> 00:11:16,120
Find a spot to prep.
Over there.
255
00:11:16,120 --> 00:11:17,800
Oh, this is my whole bench?
Yeah.
256
00:11:17,800 --> 00:11:20,200
Wow. No, like, "Hey, how you going?
Lovely to see you.
257
00:11:20,200 --> 00:11:21,440
"Welcome to our team."
258
00:11:21,440 --> 00:11:24,040
Just, "Here's your beef cheeks."
I'm so sorry.
259
00:11:24,040 --> 00:11:27,040
So the beef cheek is going
to be braised in a pressure cooker.
OK.
260
00:11:27,040 --> 00:11:28,960
Then it's gonna be served
with a cauliflower puree.
Yeah.
261
00:11:28,960 --> 00:11:31,680
And then salsa verde on top.
So you're talking whole beef cheeks?
262
00:11:31,680 --> 00:11:33,800
Whole beef cheeks. Correct.
I want to keep it...
Trim the sinew.
263
00:11:33,800 --> 00:11:36,120
Trim the sin...
So basically I'm manual labour.
264
00:11:36,120 --> 00:11:37,640
That's it.
OK.
265
00:11:37,640 --> 00:11:41,320
It's actually very handy to have
Andy to our advantage today.
266
00:11:41,320 --> 00:11:44,000
I hope this is going to get through
at least half of them
267
00:11:44,000 --> 00:11:45,440
so I can finish the rest
268
00:11:45,440 --> 00:11:47,920
when it's come down
that the time will be up.
269
00:11:47,920 --> 00:11:50,640
But I hope it's going to push
a little bit more than half.
270
00:11:50,640 --> 00:11:54,600
I'd like to see him get 20 kilos
of beef cheeks done in 15 minutes.
271
00:11:54,600 --> 00:11:57,360
They just can't sit back and go,
"Oh, that was Andy's fault,"
272
00:11:57,360 --> 00:11:58,840
if the beef cheeks don't cook.
273
00:11:58,840 --> 00:12:01,480
Don't worry, I won't blame you.
It will happen.
274
00:12:04,280 --> 00:12:05,400
Daniel.
G'day.
275
00:12:05,400 --> 00:12:06,840
What's happening?
276
00:12:06,840 --> 00:12:08,520
We're flat out.
We're making some pork belly.
277
00:12:08,520 --> 00:12:10,360
Are you happy
being team leader today?
278
00:12:10,360 --> 00:12:13,360
Yeah. No, I'm... They're making
my job easy for me, to be honest.
279
00:12:13,360 --> 00:12:14,760
When we came to the idea,
280
00:12:14,760 --> 00:12:17,560
everyone sort of jumped
to what they sort of felt like,
281
00:12:17,560 --> 00:12:20,360
and it was good because the romance
was coming out of everyone.
282
00:12:20,360 --> 00:12:21,680
Tell me the full menu. Entree?
283
00:12:21,680 --> 00:12:24,800
So we are making croquetas
with a romesco sauce,
284
00:12:24,800 --> 00:12:28,600
a braised pork belly with,
like, a sweet raisin jus
285
00:12:28,600 --> 00:12:30,160
and a charred cabbage on the side.
286
00:12:30,160 --> 00:12:33,000
Yep.
And a sticky date pudding
in, I think, brandy sauce.
287
00:12:33,000 --> 00:12:36,480
Croquetas. Is it like jamon, potato,
that kind of vibe, or...?
288
00:12:36,480 --> 00:12:38,560
Yeah. So what we got in there,
we got...
289
00:12:38,560 --> 00:12:41,200
KEYMA: It's roux-based croquetas.
290
00:12:41,200 --> 00:12:43,000
Thick bechamel.
Yeah.
291
00:12:43,000 --> 00:12:47,520
Do we not think it's a bit
more bar snack than date night?
292
00:12:47,520 --> 00:12:50,800
So the idea behind it
is the tapas style,
293
00:12:50,800 --> 00:12:52,440
when you go to a Spanish restaurant
and then...
294
00:12:52,440 --> 00:12:53,760
Yeah, no, I get it. I get it.
295
00:12:53,760 --> 00:12:56,600
I just don't know
if it's super romantic.
296
00:12:56,600 --> 00:12:58,280
So is there potato in it, or not?
297
00:12:58,280 --> 00:13:00,640
No, no potato. Bechamel.
No potatoes. Just bechamel.
298
00:13:00,640 --> 00:13:01,640
Yeah.
299
00:13:03,440 --> 00:13:05,520
If it's heavy, it's not...
300
00:13:05,520 --> 00:13:08,360
It's not an enjoyable experience
on a date night.
301
00:13:08,360 --> 00:13:10,360
Yeah.
Something's too, like, you have...
302
00:13:10,360 --> 00:13:12,360
..you know, three mouthfuls and
you're like,
303
00:13:12,360 --> 00:13:14,000
"Oh, it's too rich,
I can't eat any more."
304
00:13:14,000 --> 00:13:15,040
Yeah.
305
00:13:15,040 --> 00:13:17,480
You're leading it, you're directing
it, you're making the decisions.
306
00:13:17,480 --> 00:13:18,760
Yep.
307
00:13:18,760 --> 00:13:20,800
All this sort of stuff
is what you should be doing
308
00:13:20,800 --> 00:13:22,560
as a team captain, yeah?
309
00:13:22,560 --> 00:13:23,600
I'm panicking.
310
00:13:23,600 --> 00:13:25,680
I'm team captain.
It's my responsibility.
311
00:13:25,680 --> 00:13:29,760
So I make a wrong step here, I'm
pretty much going to be in trouble.
312
00:13:29,760 --> 00:13:31,200
I don't know.
313
00:13:41,920 --> 00:13:43,480
DANIEL: What do you wanna do, Keyma?
314
00:13:43,480 --> 00:13:46,040
Romesco and something lighter,
maybe something like on top of...
315
00:13:46,040 --> 00:13:48,240
Now you're thinking, yeah. Yeah.
Something lighter...
316
00:13:48,240 --> 00:13:51,120
And I have all the romesco elements
in there.
317
00:13:51,120 --> 00:13:56,240
So I'm thinking about doing,
like, wedges, so...
318
00:13:56,240 --> 00:13:58,680
..half an eggplant per couple.
319
00:13:58,680 --> 00:14:00,240
MONTANA: You don't think broccolini?
320
00:14:00,240 --> 00:14:02,520
So what are we actually doing
with the eggplant?
321
00:14:02,520 --> 00:14:04,960
I just don't think we'll get
enough flavour into it.
322
00:14:04,960 --> 00:14:07,480
Uh, we need to be all
on the same page.
323
00:14:07,480 --> 00:14:09,880
Yeah, I understand that
but this is my...
324
00:14:09,880 --> 00:14:11,400
..thoughts on it.
325
00:14:11,400 --> 00:14:14,000
Being captain today,
it's really gonna have to rely on me
326
00:14:14,000 --> 00:14:16,400
to bring everyone back in again,
327
00:14:16,400 --> 00:14:19,480
figure out which direction
we're going, and execute it.
328
00:14:19,480 --> 00:14:22,040
Broccolini would work
but you have to peel the...
329
00:14:22,040 --> 00:14:24,040
Stem.
The stem.
330
00:14:24,040 --> 00:14:27,360
Yeah, I like that. We'll do that.
OK, so blanch and then...
331
00:14:27,360 --> 00:14:29,120
Blanch and then, yep.
332
00:14:29,120 --> 00:14:31,440
Pretty well based on prep time alone,
I made the call
333
00:14:31,440 --> 00:14:33,880
that I think broccolini is gonna be
the decision that we go with today
334
00:14:33,880 --> 00:14:36,440
because we'll char it on the grill,
it won't take much time at all
335
00:14:36,440 --> 00:14:37,560
and that decision's made.
336
00:14:37,560 --> 00:14:40,360
You don't have to take too much off.
Yeah, I'm just...
337
00:14:40,360 --> 00:14:42,560
Some of them are quite thick, eh?
Yeah, yeah.
338
00:14:42,560 --> 00:14:46,400
JOCK: You've had 30 minutes,
you've only got two hours to go.
339
00:14:46,400 --> 00:14:47,680
You know what that means, Andy?
340
00:14:47,680 --> 00:14:50,120
I'm out.
(ALDO GROANS)
341
00:14:50,120 --> 00:14:52,320
Good luck, purple team.
342
00:14:52,320 --> 00:14:55,280
Purple team, you're on your own.
Good luck.
343
00:14:55,280 --> 00:14:56,560
What are you doing?
344
00:14:56,560 --> 00:14:59,200
Put the knife down, son.
Knife down, son!
345
00:14:59,200 --> 00:15:01,000
Sorry, Chef.
346
00:15:01,000 --> 00:15:02,240
(CHUCKLES)
Thanks, Andy!
347
00:15:02,240 --> 00:15:04,000
ALL: Thanks, Andy.
348
00:15:04,000 --> 00:15:08,240
That felt like five minutes,
not 15 minutes. What?!
349
00:15:08,240 --> 00:15:11,720
But bless his heart, he's, like,
smashed through the beef cheeks
350
00:15:11,720 --> 00:15:14,960
and got them prepped
and they're ready in the pan,
getting browned off.
351
00:15:14,960 --> 00:15:17,320
So, yeah, what a legend.
352
00:15:17,320 --> 00:15:19,200
MEL: Aldo, how's it all going?
353
00:15:19,200 --> 00:15:21,560
Uh, good so far.
What's the menu?
354
00:15:21,560 --> 00:15:24,800
So, today, we're going
classic northern Italian.
355
00:15:24,800 --> 00:15:27,120
We're gonna have
beautiful polenta chips
356
00:15:27,120 --> 00:15:30,360
with a creamy, saucy, blue cheese
dipping sauce on the side.
357
00:15:30,360 --> 00:15:31,600
And mains?
Mains.
358
00:15:31,600 --> 00:15:34,720
Beef cheek and serving with
a nice cauliflower puree.
359
00:15:34,720 --> 00:15:38,040
And then we're gonna have a
beautiful sticky date pudding
360
00:15:38,040 --> 00:15:40,880
with butterscotch and Anglaise.
361
00:15:40,880 --> 00:15:45,440
OK, do you think the whole menu
sounds maybe a little...heavy?
362
00:15:46,560 --> 00:15:48,160
Where is the freshness and light?
363
00:15:48,160 --> 00:15:49,600
'Cause it's date night, you know?
Yeah.
364
00:15:49,600 --> 00:15:52,280
You want to be able to not have
a food coma straight after dessert.
365
00:15:52,280 --> 00:15:55,280
It's something that you would never
cook and you would never eat at home
366
00:15:55,280 --> 00:15:56,640
so that's why we're going...
367
00:15:56,640 --> 00:15:58,960
You're correct, probably things
that people don't cook
368
00:15:58,960 --> 00:16:00,280
every single night of the week,
369
00:16:00,280 --> 00:16:02,840
but at the end of a date night meal,
I still wanna be awake
370
00:16:02,840 --> 00:16:05,880
and wanting to spend time
and chatting with my partner,
371
00:16:05,880 --> 00:16:08,000
not feeling like
I'm in a bit of food coma
372
00:16:08,000 --> 00:16:10,480
'cause the food was too rich.
373
00:16:10,480 --> 00:16:13,800
The judges, they don't seem
to like the idea of our menu,
374
00:16:13,800 --> 00:16:16,520
because it's gonna be too rich,
too heavy.
375
00:16:16,520 --> 00:16:20,400
It makes me slightly worried, but it
doesn't let me second-guess myself
376
00:16:20,400 --> 00:16:22,880
because I know, if this dish,
they're gonna be perfectly executed,
377
00:16:22,880 --> 00:16:24,120
they're a winner.
378
00:16:24,120 --> 00:16:27,440
ALI: I Think we should maybe
consider doing a different sauce.
No.
379
00:16:28,600 --> 00:16:30,520
This is set. I'm confident.
380
00:16:30,520 --> 00:16:32,240
You know,
I'm doing what I told to do.
381
00:16:32,240 --> 00:16:36,160
I brought it up, I was brave,
I poked my head above the parapet!
382
00:16:36,160 --> 00:16:38,080
No, but at least
he knows what he wants.
383
00:16:38,080 --> 00:16:41,320
At least he's very clear
and gives very clear instruction.
384
00:16:41,320 --> 00:16:44,000
And, you know, that's why
we wanted him to be captain.
385
00:16:44,000 --> 00:16:45,880
Guys, we got this, it's fine.
386
00:16:49,720 --> 00:16:52,040
JULIE: Smells good, Sar.
Yeah.
387
00:16:52,040 --> 00:16:55,440
I'm focusing
on the madras fish curry.
388
00:16:55,440 --> 00:16:57,840
I know this dish inside out.
389
00:16:57,840 --> 00:16:59,880
I've made it
for so many different people
390
00:16:59,880 --> 00:17:02,800
and I've always had
a really good response.
391
00:17:02,800 --> 00:17:06,120
It's really light,
it's more fragrant, coconut-based.
392
00:17:06,120 --> 00:17:09,760
So a really light,
beautiful, tasty curry.
393
00:17:09,760 --> 00:17:12,480
I'm tempering my spices.
394
00:17:12,480 --> 00:17:15,720
I'm gonna add some of this
into that coconut milk
395
00:17:15,720 --> 00:17:18,360
for the base of the dish.
396
00:17:18,360 --> 00:17:22,800
MINDY: Ooh, that looks amazing.
Yeah, it's a good colour. Vibrant.
397
00:17:22,800 --> 00:17:24,280
Good?
My God, that is heaven.
398
00:17:24,280 --> 00:17:26,000
There's a good amount
of tamarind coming through?
399
00:17:26,000 --> 00:17:28,280
Oh, my God. That's amazing!
I'm happy with it. I'm happy.
400
00:17:28,280 --> 00:17:32,680
Tasting these spices, I think it's
so balanced and it tastes amazing.
401
00:17:32,680 --> 00:17:35,320
So I'm simply gonna just gonna
let this simmer
402
00:17:35,320 --> 00:17:37,360
and focus on my side of coconut rice.
403
00:17:37,360 --> 00:17:38,960
Coconut...
404
00:17:38,960 --> 00:17:40,800
Hello, Julie.
405
00:17:40,800 --> 00:17:42,360
Hello.
How are you going?
406
00:17:42,360 --> 00:17:43,520
Yeah, good, thank you.
407
00:17:43,520 --> 00:17:47,600
OK, we are dying to know, what does
date night look like to you?
408
00:17:47,600 --> 00:17:49,840
Well, I mean, date night at home
409
00:17:49,840 --> 00:17:52,560
is not the right rating
for this television program.
410
00:17:52,560 --> 00:17:54,320
Ooh! Alright.
Oh!
411
00:17:54,320 --> 00:17:55,680
To much info, Jules.
412
00:17:55,680 --> 00:17:58,520
Dip me in chocolate! (CACKLES)
413
00:17:58,520 --> 00:18:01,720
No, actually, our menu is
Spice Up Your Love Life.
414
00:18:01,720 --> 00:18:03,640
I love that.
So we're starting...
415
00:18:03,640 --> 00:18:05,760
How are we spicing up
people's love lives?
416
00:18:05,760 --> 00:18:07,360
Well, um...
417
00:18:07,360 --> 00:18:10,200
..a 1970s-inspired spiced fondue
418
00:18:10,200 --> 00:18:14,800
and then a beautiful
coconut and tomato fish curry.
Yep.
419
00:18:14,800 --> 00:18:17,760
And then a spiced,
um, ginger syrup pudding.
420
00:18:17,760 --> 00:18:20,640
So retro South Asian vibes.
Yeah.
421
00:18:20,640 --> 00:18:22,560
I think it is kind of fun.
What do you think?
422
00:18:22,560 --> 00:18:23,920
I kind of like it.
Yep.
423
00:18:23,920 --> 00:18:26,400
Cautious about the fondue texture,
making it there
424
00:18:26,400 --> 00:18:28,960
and still being in a nice condition
when it arrives,
425
00:18:28,960 --> 00:18:32,000
but he's tested a million things
in his career so...
426
00:18:32,000 --> 00:18:34,760
He has.
..I'm hoping this one's a good one.
427
00:18:34,760 --> 00:18:36,040
It's a risk.
428
00:18:36,040 --> 00:18:38,320
We're gonna back ourselves today
and cross everything.
429
00:18:38,320 --> 00:18:40,360
Good luck.
Sounds great. Good luck.
Thank you.
430
00:18:42,080 --> 00:18:46,280
Ladies and gentlemen,
your deliveries start in 60 minutes.
431
00:18:46,280 --> 00:18:47,960
Ooh!
(APPLAUSE)
432
00:18:47,960 --> 00:18:49,440
TOMMY: Go, go, go, go, go.
433
00:18:49,440 --> 00:18:51,600
MINDY: We've been going
for an hour, yeah?
434
00:18:53,080 --> 00:18:55,200
DANIEL: You're all good, Steph?
Yep.
435
00:18:56,200 --> 00:18:58,880
(CLANG!)
BILLIE: Sorry!
436
00:19:00,640 --> 00:19:02,760
You can take them right up to,
like, here, yeah?
437
00:19:02,760 --> 00:19:05,000
Montana's flat out going
with the mains,
438
00:19:05,000 --> 00:19:06,800
the pork belly
with the charred cabbage.
439
00:19:06,800 --> 00:19:09,480
I know that the pork belly is gonna
sort of shrink and change its shape
440
00:19:09,480 --> 00:19:10,920
so we wanna have more than enough
441
00:19:10,920 --> 00:19:13,760
so we can give them nice,
uniform cuts for the diners.
442
00:19:13,760 --> 00:19:17,840
So we go with five pork bellies
in five different pressure cookers.
443
00:19:17,840 --> 00:19:20,440
And we halve the pork belly,
stack it on top of one another
444
00:19:20,440 --> 00:19:21,680
and fill it with braising liquid.
445
00:19:21,680 --> 00:19:23,360
Yeah, we'll just top them up a bit.
Yep.
446
00:19:23,360 --> 00:19:27,000
45 minutes will enough to get it
just before it gets too tender.
447
00:19:27,000 --> 00:19:29,600
So then we'll be able to pull it out,
cut it and portion it
448
00:19:29,600 --> 00:19:31,880
and that's what we're after,
to finish on the hotplate.
449
00:19:31,880 --> 00:19:33,640
We're on a date. (CHUCKLES)
450
00:19:33,640 --> 00:19:34,960
We are.
451
00:19:34,960 --> 00:19:37,360
Chopping dates.
Chopping dates.
452
00:19:37,360 --> 00:19:39,840
We gotta hustle a little bit more,
especially when we made a change.
453
00:19:39,840 --> 00:19:42,040
Obviously, we've changed our entree
practically entirely
454
00:19:42,040 --> 00:19:45,040
so that's obviously requiring
more work, so we're just...
455
00:19:45,040 --> 00:19:47,640
I'm sort of bouncing around
and filling any gaps I can.
456
00:19:48,880 --> 00:19:51,120
Once I finish this, I'll be
straight on the entrees as well.
457
00:19:53,520 --> 00:19:55,120
HARRY: You right?
MELANIE: Yep.
458
00:19:55,120 --> 00:19:56,320
The brownie's going good.
459
00:19:56,320 --> 00:19:57,640
Got my brownies cooking in the oven
460
00:19:57,640 --> 00:19:59,920
and we decided as a team
to make it gluten-free,
461
00:19:59,920 --> 00:20:01,480
just so that I can taste it.
462
00:20:01,480 --> 00:20:05,120
But, cakes, cookies, brownies,
they're really not something I like
463
00:20:05,120 --> 00:20:06,800
and therefore, I don't cook them.
464
00:20:06,800 --> 00:20:09,320
My comfort zone is more, you know,
ice-creams and parfaits
465
00:20:09,320 --> 00:20:11,720
and so I just have
to follow the recipe
466
00:20:11,720 --> 00:20:14,240
and, hopefully, make it taste good.
467
00:20:14,240 --> 00:20:15,880
Doing really well, guys.
468
00:20:15,880 --> 00:20:18,360
ALDO: Alvin,
is the last pressure cooker on?
469
00:20:18,360 --> 00:20:20,400
Yep.
Perfect!
470
00:20:20,400 --> 00:20:25,240
Now, can you please, for me,
grab mint, parsley, basil, anchovy,
471
00:20:25,240 --> 00:20:28,840
olive oil, white Italian vinegar,
Dijon mustard...
472
00:20:28,840 --> 00:20:30,600
(LAUGHS)
473
00:20:30,600 --> 00:20:32,280
Anything else?
474
00:20:33,320 --> 00:20:36,000
I'm on the dessert section
in our team, um,
475
00:20:36,000 --> 00:20:38,760
so I've just done the sticky dates,
they're all in the oven,
476
00:20:38,760 --> 00:20:40,240
so now I'll move on to the sauce.
477
00:20:40,240 --> 00:20:44,360
I've had a pretty...
crappy record in team challenges.
478
00:20:44,360 --> 00:20:49,520
Been on the dessert team in...
ALL of the team challenges so far
479
00:20:49,520 --> 00:20:51,600
and we've, sadly, lost.
480
00:20:51,600 --> 00:20:55,280
Just gotta get the butter
to dissolve into the sauce.
481
00:20:55,280 --> 00:20:58,480
I hope I can make a good dish
that the judges like.
482
00:20:58,480 --> 00:21:00,040
Just taste this.
483
00:21:00,040 --> 00:21:02,000
I haven't tasted it yet.
484
00:21:02,000 --> 00:21:04,800
The butterscotch sauce
is where it's at for me.
485
00:21:04,800 --> 00:21:07,480
That's gotta be
sort of dark and rich,
486
00:21:07,480 --> 00:21:09,080
a little bit salty,
487
00:21:09,080 --> 00:21:12,320
and then adding the cardamom custard
should sort of lift everything
488
00:21:12,320 --> 00:21:14,400
and make it less sweet.
489
00:21:14,400 --> 00:21:16,120
OK, I'm happy with cardamom in that.
490
00:21:16,120 --> 00:21:18,240
I think I wanna get
more whiskey into that.
491
00:21:18,240 --> 00:21:19,920
OK.
TOMMY: Let's go!
492
00:21:19,920 --> 00:21:22,400
MICHAEL: We'll get these potatoes
on to steam.
493
00:21:22,400 --> 00:21:24,280
JULIE: Got about an hour to go
494
00:21:24,280 --> 00:21:28,880
and Michael's dealing with
a thousand tonnes of potatoes.
495
00:21:28,880 --> 00:21:30,800
Mindy's working on that as well.
496
00:21:30,800 --> 00:21:33,240
Sarah's making
this beautiful curry sauce
497
00:21:33,240 --> 00:21:35,160
and I've got a batch of pudding
in the oven.
498
00:21:35,160 --> 00:21:36,960
(TIMER BEEPS)
Jules, is that your timer?
499
00:21:36,960 --> 00:21:38,080
Yeah.
500
00:21:41,840 --> 00:21:45,920
Look, I'm feeling pretty good
about my dessert today.
501
00:21:45,920 --> 00:21:50,480
But my cake's cooked, feels right,
it looks right, it smells right.
502
00:21:50,480 --> 00:21:52,000
How are they, Jules?
503
00:21:52,000 --> 00:21:53,720
Just finding out.
504
00:21:53,720 --> 00:21:58,320
I go to get my little ginger puddings
out of their moulds and...
505
00:21:59,400 --> 00:22:01,240
Oh, shit.
506
00:22:01,240 --> 00:22:03,040
..they're sticking.
507
00:22:03,040 --> 00:22:06,520
I should have greased and floured
them, not just greased them.
508
00:22:06,520 --> 00:22:11,400
And so the batter has stuck to the
bottom of these tall, narrow moulds.
509
00:22:11,400 --> 00:22:12,640
Doesn't wanna come out.
510
00:22:13,760 --> 00:22:16,360
And there is no time to start again.
511
00:22:27,160 --> 00:22:28,880
Maybe, yeah.
512
00:22:28,880 --> 00:22:31,760
They're gonna be taller than the
mould anyway, so we can trim them.
513
00:22:33,080 --> 00:22:34,720
Julie!
Hey, Julie.
514
00:22:34,720 --> 00:22:36,240
What's happening?
515
00:22:36,240 --> 00:22:37,880
I'm just having a moment.
516
00:22:37,880 --> 00:22:40,360
The cakes are sticking.
So they're coming out like that.
517
00:22:41,720 --> 00:22:42,720
Ooh, yeah.
518
00:22:45,280 --> 00:22:46,840
I think you might get away with it,
to be honest.
519
00:22:46,840 --> 00:22:48,080
Yeah, I think so too.
520
00:22:48,080 --> 00:22:50,160
I think if you just trim them up.
Get them all out as best you can.
521
00:22:50,160 --> 00:22:51,160
Yep.
522
00:22:51,160 --> 00:22:52,960
And I think...I think
one of those each is enough,
523
00:22:52,960 --> 00:22:54,480
especially when you've got syrup,
anglaise.
524
00:22:54,480 --> 00:22:55,640
I think it's plenty.
525
00:22:55,640 --> 00:22:58,720
So I think you're very,
very lucky, to be honest.
526
00:22:58,720 --> 00:23:00,400
The portions are a bit smaller.
527
00:23:00,400 --> 00:23:02,880
It's actually going to fit better
into the container.
528
00:23:02,880 --> 00:23:05,480
I'll get it neat and tidy.
529
00:23:05,480 --> 00:23:07,040
TOMMY: Are you just
cutting off the bottom part
530
00:23:07,040 --> 00:23:08,400
'cause it's not
coming off properly?
531
00:23:08,400 --> 00:23:09,640
Yeah, 'cause they're stuck.
532
00:23:09,640 --> 00:23:12,480
So they're soaked in syrup,
so that'll help it soak up anyway.
533
00:23:12,480 --> 00:23:15,160
Do you mind chucking a butt up here?
Hang on.
534
00:23:15,160 --> 00:23:17,360
Really high and I'll just catch it.
535
00:23:17,360 --> 00:23:19,120
Yes!
(LAUGHS)
536
00:23:19,120 --> 00:23:22,960
Hot dates want hot food.
30 minutes to go!
537
00:23:24,760 --> 00:23:27,680
MATT: How are those meatballs?
They're looking pretty good.
538
00:23:27,680 --> 00:23:29,360
Do you want to start to
cut the polenta?
539
00:23:29,360 --> 00:23:31,080
Just doing that. On it, Chef.
540
00:23:31,080 --> 00:23:33,160
Can you please give me a hand
on getting the porks out?
541
00:23:33,160 --> 00:23:35,440
We need to get this reducing.
Yeah, cool.
542
00:23:35,440 --> 00:23:38,800
So, 30 minutes to go. Time for
the pressure cookers to come off.
543
00:23:38,800 --> 00:23:40,440
Just test the meat.
544
00:23:40,440 --> 00:23:41,600
It's got the jiggle.
545
00:23:41,600 --> 00:23:43,080
They've got a bit of a wobble.
We're happy.
546
00:23:43,080 --> 00:23:45,120
So it means that they're cooking
the way we want them to.
547
00:23:45,120 --> 00:23:47,040
She's pretty good.
She's pretty soft.
548
00:23:47,040 --> 00:23:50,040
So all of the pork gets taken out
of the braising liquid
549
00:23:50,040 --> 00:23:52,600
and the braising liquid
gets put in a pan to reduce.
550
00:23:52,600 --> 00:23:55,120
That's going to be
the body of our glaze and our jus.
551
00:23:55,120 --> 00:23:56,600
Just putting some liquid in here.
552
00:23:56,600 --> 00:23:58,680
Because the braising liquid's now
been poured out
553
00:23:58,680 --> 00:24:01,520
and put in the saucepan to reduce,
554
00:24:01,520 --> 00:24:03,680
we have to grab some stock
555
00:24:03,680 --> 00:24:05,480
so the pork can sit in there
and reabsorb some moisture
556
00:24:05,480 --> 00:24:06,960
so that it just doesn't go dry.
557
00:24:06,960 --> 00:24:08,560
Otherwise, it's going to ruin
the whole thing.
558
00:24:13,840 --> 00:24:15,440
BILLIE: I think more whiskey.
559
00:24:16,280 --> 00:24:17,880
And more salt.
560
00:24:17,880 --> 00:24:19,560
More whiskey, more salt.
Yep.
561
00:24:21,160 --> 00:24:22,640
Although I can taste the whiskey.
562
00:24:22,640 --> 00:24:23,640
You can?
Mmm.
563
00:24:23,640 --> 00:24:25,160
I can't because
I've been slamming it.
564
00:24:25,160 --> 00:24:27,280
I think more. More.
Not drinking it, just tasting it.
565
00:24:28,840 --> 00:24:30,520
Aldo.
Gents.
566
00:24:30,520 --> 00:24:32,160
How are you, mate?
Good.
567
00:24:32,160 --> 00:24:34,240
Any updates?
Everything you've seen.
568
00:24:34,240 --> 00:24:36,240
Everything looking great. Happy.
569
00:24:36,240 --> 00:24:37,640
No changes?
No.
570
00:24:37,640 --> 00:24:38,640
OK.
571
00:24:38,640 --> 00:24:39,640
"No!"
Sticking to the guns.
572
00:24:39,640 --> 00:24:42,440
The entrees, they're going good.
Ali, she's cutting the polenta.
573
00:24:42,440 --> 00:24:45,800
And then we're finishing off
the sauce on the side.
574
00:24:45,800 --> 00:24:47,720
That's the only thing
that worries me, though.
575
00:24:47,720 --> 00:24:50,280
With your menu,
it's, like, cheese and heavy,
576
00:24:50,280 --> 00:24:52,080
and then you go into
rich beef cheeks.
577
00:24:52,080 --> 00:24:54,480
We're just throwing it out there,
buddy. I know you're all over it.
578
00:24:54,480 --> 00:24:56,280
I know, "I no change a thing."
579
00:24:56,280 --> 00:24:57,840
I get it. Ciao. Ciao.
580
00:24:57,840 --> 00:25:00,280
Thank you. Ciao. Grazie.
581
00:25:00,280 --> 00:25:02,720
BILLIE: Do we need to do a different
sauce? Is that what they're saying?
582
00:25:02,720 --> 00:25:05,680
They have said
it's quite rich with the cheese.
583
00:25:05,680 --> 00:25:09,480
Well, they've been asking us,
and in team challenge situations
584
00:25:09,480 --> 00:25:11,960
whenever we haven't listened
to them, we've lost.
585
00:25:11,960 --> 00:25:14,080
I think alarm bells
start going off for me
586
00:25:14,080 --> 00:25:17,520
when the judges
keep visiting us and asking,
587
00:25:17,520 --> 00:25:21,040
"Have you changed the menu?
Have you improved the menu?"
588
00:25:21,040 --> 00:25:23,480
So is there any other sauce
that we can do
589
00:25:23,480 --> 00:25:25,120
that is going to travel well, A,
590
00:25:25,120 --> 00:25:27,280
and B, be less rich?
591
00:25:27,280 --> 00:25:30,920
Ali and I think we need to
change the sauce for the entree.
592
00:25:30,920 --> 00:25:33,040
So, but what sauce
do you want to do, then?
593
00:25:33,040 --> 00:25:34,600
You need something contrasting...
Red sauce?
594
00:25:34,600 --> 00:25:37,240
..like a salsa verde or a red sauce
or something like that?
595
00:25:37,240 --> 00:25:41,760
But I think now that Ali and I
are sort of pleading our case,
596
00:25:41,760 --> 00:25:43,760
he might be coming around
a little bit.
597
00:25:44,760 --> 00:25:46,880
If you're going to do a red sauce,
what we're going to do,
598
00:25:46,880 --> 00:25:49,080
it's anchovy and garlic.
599
00:25:49,080 --> 00:25:51,440
With team challenge,
it's a team effort.
600
00:25:51,440 --> 00:25:54,800
So if they're not gonna be happy
with that sauce,
601
00:25:54,800 --> 00:25:56,280
we need to change the sauce.
602
00:25:56,280 --> 00:25:58,880
Just cook that and that's it.
Any parsley or anything?
603
00:25:58,880 --> 00:26:00,400
Just basil at the end.
604
00:26:00,400 --> 00:26:02,600
Want to make sure that everybody
is on the same page
605
00:26:02,600 --> 00:26:04,760
and we must be all happy
with what we're doing.
606
00:26:04,760 --> 00:26:06,480
How are you going with that?
607
00:26:06,480 --> 00:26:09,080
Just put in...just start to blitz
those one.
608
00:26:09,080 --> 00:26:12,200
Hustle! 10 minutes till service.
Let's go!
609
00:26:14,640 --> 00:26:15,720
JULIE: There she goes.
610
00:26:15,720 --> 00:26:18,280
How many bags do we need? We need 33
bags. The drivers are here, guys.
611
00:26:24,960 --> 00:26:27,480
I'm very conscious of the fact
that the time is ticking down.
612
00:26:27,480 --> 00:26:30,120
Service is looming
really, really close.
613
00:26:30,120 --> 00:26:32,320
So we just have to keep motoring.
614
00:26:33,760 --> 00:26:35,800
Jenn has moved on from the carrots
615
00:26:35,800 --> 00:26:37,600
and is working on
the white bean puree.
616
00:26:39,080 --> 00:26:41,800
Matt is still finishing
the meatballs.
617
00:26:41,800 --> 00:26:43,400
They look great.
618
00:26:43,400 --> 00:26:46,120
And Harry is multitasking,
pulling the other elements together,
619
00:26:46,120 --> 00:26:49,240
working on the tomato sauce
and the cauliflower fennel puree.
620
00:26:49,240 --> 00:26:50,480
Just to keep everyone in the loop,
621
00:26:50,480 --> 00:26:53,120
I need to still
check the seasoning on the sauce,
622
00:26:53,120 --> 00:26:55,000
and the puree
needs to be seasoned after.
623
00:26:55,000 --> 00:26:58,080
It is really stressful being captain
in a situation like this,
624
00:26:58,080 --> 00:26:59,880
but I think we're travelling
at a good pace.
625
00:26:59,880 --> 00:27:01,680
I'm very happy with how things
are coming along
626
00:27:01,680 --> 00:27:04,360
and I think we're on track to finish
at the 2.5-hour mark.
627
00:27:05,600 --> 00:27:07,360
TOMMY: Hey, champers!
628
00:27:07,360 --> 00:27:09,880
It's a romantic dinner, Tommy.
You need the champers.
629
00:27:14,520 --> 00:27:16,200
DANIEL: Have you added
any sugar to that yet? No.
630
00:27:16,200 --> 00:27:17,200
Not yet. Nothing.
631
00:27:17,200 --> 00:27:19,840
I want it thick,
like...like a glaze, yeah.
632
00:27:19,840 --> 00:27:21,600
I taste the jus for the pork,
633
00:27:21,600 --> 00:27:24,720
and it just tastes like
reduced braising liquid.
634
00:27:26,000 --> 00:27:27,760
That needs more sweetness, Mon.
635
00:27:27,760 --> 00:27:30,160
It's pork stock forward,
636
00:27:30,160 --> 00:27:32,520
like a gelatin mouthfeel,
and it's not good.
637
00:27:32,520 --> 00:27:35,200
OK, need to get those done.
Yeah.
638
00:27:35,200 --> 00:27:36,640
How big do we want it?
639
00:27:36,640 --> 00:27:38,720
So I go to check on the pork...
640
00:27:40,440 --> 00:27:41,680
What do you think?
641
00:27:41,680 --> 00:27:42,840
My gut sinks.
642
00:27:43,880 --> 00:27:47,080
The pork looks greyer and
plainer-looking than we expected.
643
00:27:47,080 --> 00:27:49,360
Alright, don't worry, don't worry.
It's OK.
644
00:27:50,520 --> 00:27:52,200
This is really bad.
645
00:27:52,200 --> 00:27:53,840
Um...
You alright?
646
00:27:53,840 --> 00:27:55,800
Yep. Just feeling it a bit, mate.
647
00:28:07,480 --> 00:28:08,680
MONTANA: What do you think?
648
00:28:08,680 --> 00:28:10,440
I can tell straightaway
looking at this pork
649
00:28:10,440 --> 00:28:12,760
that there's no flavour
through the middle of it.
650
00:28:12,760 --> 00:28:15,080
We've put too much
in the pressure cooker,
651
00:28:15,080 --> 00:28:17,880
and because of that, there's
just no seasoning through it
652
00:28:17,880 --> 00:28:20,280
and it's just bland, tasteless meat.
653
00:28:20,280 --> 00:28:21,400
We can just shred it.
654
00:28:21,400 --> 00:28:22,760
I don't know if it's gonna shred,
though.
655
00:28:22,760 --> 00:28:25,040
It will shred. But we can just
use...we'll just use the good bits.
656
00:28:25,040 --> 00:28:26,440
Just pull all this apart.
657
00:28:27,440 --> 00:28:30,560
So we go for a shred
on top of our slaw, essentially,
658
00:28:30,560 --> 00:28:32,360
with the glaze through it.
Yeah.
659
00:28:32,360 --> 00:28:36,720
There's no way we can serve it
the way we initially intended.
660
00:28:36,720 --> 00:28:40,080
So the only option now is just
seasoning it a little bit,
661
00:28:40,080 --> 00:28:42,960
and going for a pulled pork
sort of style.
662
00:28:42,960 --> 00:28:45,680
We need to get this reducing.
Get it in one pot.
663
00:28:45,680 --> 00:28:47,680
No, no, because it'll take
longer to reduce.
664
00:28:47,680 --> 00:28:49,600
Yeah, I know, but I don't want
to balance them separately.
665
00:28:49,600 --> 00:28:53,080
The fact that we need to shred
this pork, then reduce that liquid
666
00:28:53,080 --> 00:28:57,120
into some form of consistency
to put on top, we're... (LAUGHS)
667
00:28:57,120 --> 00:28:58,880
..we're so far behind right now.
668
00:28:58,880 --> 00:29:00,920
But it's just about motoring on.
669
00:29:00,920 --> 00:29:05,000
We have to still finish it
and finish strong and not give up.
670
00:29:05,000 --> 00:29:06,840
OK, guys, we've got
a couple of minutes.
671
00:29:08,120 --> 00:29:10,200
The Deliveroo drivers are waiting.
672
00:29:10,200 --> 00:29:12,560
Your food should be hot and ready.
673
00:29:12,560 --> 00:29:14,040
You've only got one minute to go.
674
00:29:14,040 --> 00:29:15,880
Come on, guys!
Let's go!
675
00:29:15,880 --> 00:29:17,160
Let's move!
676
00:29:18,920 --> 00:29:20,800
ALDO: Thanks, Ali.
Have you got anchovy in there?
677
00:29:20,800 --> 00:29:21,920
Yeah.
678
00:29:21,920 --> 00:29:23,840
You all good now?
We in a good space?
679
00:29:23,840 --> 00:29:26,160
Now it's time that we start
serving as well.
680
00:29:26,160 --> 00:29:28,200
So we are getting ready
on everything.
681
00:29:28,200 --> 00:29:29,960
All the sweets will be done.
682
00:29:29,960 --> 00:29:32,240
And then we got to finish it off,
the polenta chip,
683
00:29:32,240 --> 00:29:33,720
which they're getting already
in the fryer.
684
00:29:33,720 --> 00:29:36,560
And I've got to glaze,
now, these beef cheeks.
685
00:29:36,560 --> 00:29:39,360
Ali, you gonna help us to plate, OK?
Yep.
686
00:29:40,360 --> 00:29:42,600
TOMMY: Oh! Very nice!
687
00:29:44,200 --> 00:29:45,520
Righto, pink team.
Yes.
688
00:29:45,520 --> 00:29:47,920
Melanie, how are we travelling?
We are travelling pretty well.
689
00:29:47,920 --> 00:29:49,760
I'm about to start
glad-wrapping the coulis.
690
00:29:49,760 --> 00:29:52,440
What I'm worried about is you
need to start now talking about
691
00:29:52,440 --> 00:29:54,760
how this is all going to play out
for service,
692
00:29:54,760 --> 00:29:56,840
because you're approaching it
and there's, like,
693
00:29:56,840 --> 00:29:58,840
I would say that's going to be
one of your passes,
694
00:29:58,840 --> 00:30:00,480
that's going to be one
of your passes,
695
00:30:00,480 --> 00:30:02,040
and there's stuff all over them.
696
00:30:02,040 --> 00:30:03,680
Yeah.
You've got a lot done.
697
00:30:03,680 --> 00:30:05,280
Yeah.
But it means nothing
if you're not set.
698
00:30:05,280 --> 00:30:07,680
Our kitchen is a bombsite.
699
00:30:07,680 --> 00:30:09,360
There is stuff everywhere.
700
00:30:09,360 --> 00:30:12,560
We need to start preparing
for a very unconventional service,
701
00:30:12,560 --> 00:30:15,520
and the pressure
is really starting to mount.
702
00:30:15,520 --> 00:30:17,680
Are we going to get flatbreads
on this side as well, Matt?
703
00:30:17,680 --> 00:30:21,120
I don't really want to do this,
but here it is.
704
00:30:21,120 --> 00:30:22,120
10...
705
00:30:22,120 --> 00:30:25,680
JUDGES: Nine, eight, seven, six,
706
00:30:25,680 --> 00:30:30,600
five, four, three, two, one.
707
00:30:30,600 --> 00:30:33,640
That's it!
Service has started!
708
00:30:33,640 --> 00:30:35,400
Whoo!
709
00:30:35,400 --> 00:30:37,960
TOMMY: Menu's great, guys. Amazing.
710
00:30:37,960 --> 00:30:39,880
Alright, there's one.
711
00:30:41,200 --> 00:30:43,560
Service starts
and we are organised.
712
00:30:43,560 --> 00:30:45,240
Four. Four.
713
00:30:45,240 --> 00:30:47,960
Hey, there's my first four
potatoes there, guys.
714
00:30:47,960 --> 00:30:49,880
I'm so pleased with how my team
did today.
715
00:30:49,880 --> 00:30:52,800
In terms of the fondue sauce
being made of potato
716
00:30:52,800 --> 00:30:54,960
as well as the potato
being to dip in it,
717
00:30:54,960 --> 00:30:56,320
is actually really clever.
718
00:30:56,320 --> 00:30:59,320
It makes the fondue sauce
lighter than it would be
719
00:30:59,320 --> 00:31:01,880
if it was just
a bechamel cheese sauce.
720
00:31:01,880 --> 00:31:03,520
It smells good, Sar.
721
00:31:03,520 --> 00:31:07,120
The fish in Sarah's curry
looks great.
722
00:31:07,120 --> 00:31:09,880
We try it.
It has held beautifully.
723
00:31:09,880 --> 00:31:12,800
Great, once we've got dessert,
we can go with our next four.
This is great.
724
00:31:12,800 --> 00:31:14,600
I've got my cakes cooked.
725
00:31:14,600 --> 00:31:16,480
They're drenched
in this beautiful syrup
726
00:31:16,480 --> 00:31:19,480
and I'm just calmly
serving these meals
727
00:31:19,480 --> 00:31:21,440
to people
who are going to enjoy them.
728
00:31:21,440 --> 00:31:22,680
I'm pretty happy.
729
00:31:23,720 --> 00:31:25,400
I've got to go. I've got to go.
730
00:31:25,400 --> 00:31:27,560
We're going, team!
We're going with our first bags!
731
00:31:27,560 --> 00:31:28,560
Go, Jules!
Go, Julie!
732
00:31:29,560 --> 00:31:32,440
MEL: The orange team
is sending their first bags out.
733
00:31:32,440 --> 00:31:34,040
Hustle, hustle, hustle!
734
00:31:34,040 --> 00:31:37,880
I'm so happy to run out
with the first four bags.
735
00:31:37,880 --> 00:31:41,680
The food is done, it's packaged,
it's great.
736
00:31:41,680 --> 00:31:43,960
And there's my little
Deliveroo driver
737
00:31:43,960 --> 00:31:46,440
ready to whisk it off
to where it needs to be.
738
00:31:46,440 --> 00:31:47,840
Thank you.
739
00:31:47,840 --> 00:31:49,320
Safe travels.
740
00:31:52,720 --> 00:31:54,400
Behind, behind, behind.
741
00:31:54,400 --> 00:31:56,200
Keep an eye on the beef cheek!
742
00:31:56,200 --> 00:31:58,240
Orange and purple have got
some of their bags out already,
743
00:31:58,240 --> 00:31:59,480
and that's terrifying.
744
00:31:59,480 --> 00:32:01,240
I need to chop flatbreads.
745
00:32:01,240 --> 00:32:03,720
How many have we got cooked, Matt?
Four.
746
00:32:03,720 --> 00:32:05,400
Nearing eight.
Four, is that all?
747
00:32:05,400 --> 00:32:06,520
Yeah, they take a little while.
748
00:32:06,520 --> 00:32:09,120
Alright, guys, we're going to need
a half a flatbread per serve.
749
00:32:09,120 --> 00:32:11,240
Two of the bottom teams
are going into elimination,
750
00:32:11,240 --> 00:32:12,640
and we don't want that to be us.
751
00:32:12,640 --> 00:32:14,680
Alright, are we going to do eight at
a time, like I said?
752
00:32:14,680 --> 00:32:16,400
Four lots of eight. Yes, we are.
753
00:32:16,400 --> 00:32:18,400
Of course the two teams of the
Favourites get their bags out.
754
00:32:18,400 --> 00:32:20,920
I'm not surprised,
but it just makes you realise
755
00:32:20,920 --> 00:32:22,800
we need to work harder, faster.
756
00:32:22,800 --> 00:32:25,200
I've got the first eight bags.
Let's go. Come on.
757
00:32:25,200 --> 00:32:26,840
You want eight ready or four?
758
00:32:28,040 --> 00:32:29,520
I'm feeling so good about service.
759
00:32:29,520 --> 00:32:31,960
SARAH: Alright, so we need one more.
760
00:32:31,960 --> 00:32:34,600
As far as I'm concerned,
this is the dream team.
761
00:32:34,600 --> 00:32:36,360
I'm pretty happy.
Good.
762
00:32:36,360 --> 00:32:38,280
It's coming.
Good, good, good, good.
763
00:32:38,280 --> 00:32:41,280
Given my team
and the experience that they have
764
00:32:41,280 --> 00:32:43,520
and the thought
that we've put into it...
765
00:32:43,520 --> 00:32:45,880
Hello, Julie.
It's Julie!
Julie!
766
00:32:45,880 --> 00:32:47,560
..we all pulled together.
767
00:32:47,560 --> 00:32:49,480
We all brought our best effort.
768
00:32:49,480 --> 00:32:53,040
And we are all hoping that
that's enough.
769
00:32:53,040 --> 00:32:54,640
What have we got?
770
00:32:54,640 --> 00:32:57,680
So, you've got a potato fondue,
771
00:32:57,680 --> 00:32:59,440
you got a beautiful
spiced fish curry
772
00:32:59,440 --> 00:33:01,760
and a ginger syrup cake.
773
00:33:01,760 --> 00:33:03,640
Happy with how everything
turned out?
774
00:33:03,640 --> 00:33:07,000
Yeah, I really am.
I think it's all really tasty.
775
00:33:07,000 --> 00:33:09,280
We are going to start our date night
right now.
776
00:33:09,280 --> 00:33:10,440
So thank you very much, Julie.
777
00:33:10,440 --> 00:33:11,800
JOCK: Thanks, Julie.
No worries. Enjoy.
778
00:33:13,000 --> 00:33:15,560
Well, I think as far as presentation
goes, it looks pretty good.
779
00:33:15,560 --> 00:33:18,600
Lots of nice vibrant colours
and textures.
780
00:33:18,600 --> 00:33:20,360
Shall we?
781
00:33:48,200 --> 00:33:50,560
I reckon they've really nailed this.
782
00:33:52,720 --> 00:33:55,920
The fondue, I mean, it doesn't get
more retro than that.
783
00:33:55,920 --> 00:33:58,240
And I think that Michael
did a good job.
784
00:33:58,240 --> 00:34:01,720
The sauce itself was...was really
sort of rich in texture
785
00:34:01,720 --> 00:34:03,640
and smooth and flowing.
786
00:34:03,640 --> 00:34:06,000
And it has a lovely gloss to it
as well.
787
00:34:06,000 --> 00:34:07,840
Michael's probably got to be
commended on that.
788
00:34:07,840 --> 00:34:11,160
It's something that's probably
outside the box in terms of concept,
789
00:34:11,160 --> 00:34:13,840
and I think he's done a good job
to bring it all together
790
00:34:13,840 --> 00:34:16,560
and it be that creative, fun sort of
stuff that you want on a date night.
791
00:34:16,560 --> 00:34:20,040
The curry - absolute cracker.
792
00:34:20,040 --> 00:34:21,960
I think Sarah's got to be commended.
793
00:34:21,960 --> 00:34:24,000
It is silky. It is smooth.
794
00:34:24,000 --> 00:34:26,400
It is luxury
when it hits your palate.
795
00:34:26,400 --> 00:34:30,680
My piece of fish was beautifully
cooked, very, very glossy, just set,
796
00:34:30,680 --> 00:34:32,800
nice tender flakes of the fish.
797
00:34:32,800 --> 00:34:35,160
Overall,
I'm super impressed by the menu,
798
00:34:35,160 --> 00:34:38,240
but I'm also super impressed
by how they worked as a team,
799
00:34:38,240 --> 00:34:40,280
how they got ready for service,
800
00:34:40,280 --> 00:34:43,160
and how service, like,
actually played out for them.
801
00:34:43,160 --> 00:34:45,640
Very smart, very well executed.
802
00:34:45,640 --> 00:34:47,560
Beep, beep! Let's do it.
803
00:34:48,560 --> 00:34:50,720
ALDO: Go, go, go, go, people.
804
00:34:50,720 --> 00:34:53,360
My idea is to
just get four bags at a time,
805
00:34:53,360 --> 00:34:57,160
because if we're keeping the number
of bags going out very steady,
806
00:34:57,160 --> 00:34:59,360
it's going to set up
to succeed ourselves,
807
00:34:59,360 --> 00:35:01,760
so we can keep an eye on everything.
808
00:35:01,760 --> 00:35:03,560
Get me one more
and then that'll be it.
809
00:35:03,560 --> 00:35:04,920
Done. Yeah.
810
00:35:07,440 --> 00:35:09,320
Oh, um...
811
00:35:09,320 --> 00:35:10,360
Jesus.
812
00:35:13,200 --> 00:35:16,000
One of my worst nightmare
is just came to light.
813
00:35:16,000 --> 00:35:18,160
Billie, I'm concerned about
the puree.
814
00:35:18,160 --> 00:35:19,800
Not enough?
No.
815
00:35:19,800 --> 00:35:21,560
We don't have enough
cauliflower purees.
816
00:35:21,560 --> 00:35:23,520
What do you think?
817
00:35:23,520 --> 00:35:26,320
Oh, what you've done to yourself?
Seriously?
818
00:35:26,320 --> 00:35:28,440
That's it.
That much?
819
00:35:28,440 --> 00:35:29,680
I don't think
it's going to be enough.
820
00:35:32,200 --> 00:35:33,360
Um...
821
00:35:50,560 --> 00:35:52,920
ALI: I've got four. I've got four.
BILLIE: So we're doing four, right?
822
00:35:52,920 --> 00:35:55,520
ALDO: Yep.
Have we got more?
823
00:35:55,520 --> 00:35:57,920
We need somebody just doing these.
Yeah, I know but I'm also wrapping.
824
00:35:57,920 --> 00:36:00,080
I reckon we need to be generous
with it
825
00:36:00,080 --> 00:36:03,720
'cause they're already questioning
us on the romanticism of it.
826
00:36:05,080 --> 00:36:07,880
So...about halfway through service,
827
00:36:07,880 --> 00:36:10,360
it looks like we don't have enough
cauliflower puree
828
00:36:10,360 --> 00:36:12,960
for the rest of the dishes
we have to send out.
829
00:36:12,960 --> 00:36:16,480
We're gonna have to do something here
to bulk it up
830
00:36:16,480 --> 00:36:19,440
otherwise, we'll just be sending out
beef cheek.
831
00:36:19,440 --> 00:36:23,240
I think if we got cans of
white beans, blitzed them into that,
832
00:36:23,240 --> 00:36:25,320
get the nice flavour,
just bulk it up.
Yep.
833
00:36:25,320 --> 00:36:27,400
I suggest cannellini beans.
834
00:36:27,400 --> 00:36:31,200
They're nice as a puree,
so mixing them both together,
835
00:36:31,200 --> 00:36:34,080
we should hopefully get
a nice-tasting puree.
836
00:36:34,080 --> 00:36:37,240
I just need one now and that's it.
One now? One now? Take one now.
837
00:36:37,240 --> 00:36:38,520
Needs more salt.
838
00:36:41,080 --> 00:36:43,480
JENN: So that's 16. That's two...
Yep.
839
00:36:44,840 --> 00:36:46,640
I'm really happy with our team.
840
00:36:46,640 --> 00:36:48,520
Killing it, guys! Good job!
841
00:36:48,520 --> 00:36:52,200
I think everything tastes great, but
the brownie and raspberry dessert,
842
00:36:52,200 --> 00:36:54,360
they're looking a bit flat.
843
00:36:54,360 --> 00:36:56,680
But I hope they taste good.
844
00:37:00,840 --> 00:37:02,880
Hi, guys.
Hello.
845
00:37:10,960 --> 00:37:12,360
OK.
846
00:37:13,760 --> 00:37:16,160
OK, Melanie, please take us
through your menu.
847
00:37:17,720 --> 00:37:21,040
So, to start tonight,
we have roasted spiced carrots
848
00:37:21,040 --> 00:37:23,480
with a white bean dip and flatbread.
849
00:37:23,480 --> 00:37:26,480
Then our main is a
pork and fennel meatball
850
00:37:26,480 --> 00:37:28,800
with a cauliflower and fennel puree.
851
00:37:28,800 --> 00:37:30,880
And then our dessert,
we have a chocolate brownie
852
00:37:30,880 --> 00:37:32,640
with a raspberry and champagne
coulis.
853
00:37:32,640 --> 00:37:34,440
Thank you very much.
Thanks, guys.
854
00:37:49,720 --> 00:37:51,480
Look, date night,
855
00:37:51,480 --> 00:37:54,080
if I'm being served carrots and dip,
856
00:37:54,080 --> 00:37:56,000
I'm probably not calling them back.
857
00:37:56,000 --> 00:37:57,280
If I'm honest.
858
00:37:57,280 --> 00:37:59,400
It's not a sexy dish to me at all.
859
00:38:00,840 --> 00:38:03,720
And then, with the flatbread,
it's not a crispbread
860
00:38:03,720 --> 00:38:07,920
and it's not a fluffy cloud-like
dippy-type thing either.
JOCK: No.
861
00:38:07,920 --> 00:38:09,360
It's somewhere in between
862
00:38:09,360 --> 00:38:11,360
and because it is neither here
nor there,
863
00:38:11,360 --> 00:38:13,960
I feel neither here nor there
about it.
864
00:38:13,960 --> 00:38:15,440
I like the spice on the carrots.
865
00:38:15,440 --> 00:38:18,280
There's a nice sort of heat
going on in the spice.
866
00:38:18,280 --> 00:38:21,680
They're beautifully cooked, there's
still a bit of a crunch to them.
867
00:38:21,680 --> 00:38:24,800
The white bean dip on the side,
I also quite enjoyed.
868
00:38:27,120 --> 00:38:30,240
The meatball itself
was really lovely.
869
00:38:30,240 --> 00:38:33,000
You know, it had a lovely,
chunky texture to it.
870
00:38:33,000 --> 00:38:35,840
I thought the puree was really
smooth and nicely done as well
871
00:38:35,840 --> 00:38:40,520
and the tomato sauce did have some
lightness as well as the richness.
872
00:38:41,600 --> 00:38:44,080
But this brownie
is highly problematic
873
00:38:44,080 --> 00:38:45,680
for a lot of different reasons.
874
00:38:45,680 --> 00:38:47,680
It's just not a pleasure to eat.
875
00:38:47,680 --> 00:38:50,720
I don't know if this is
a coeliac-friendly brownie.
876
00:38:50,720 --> 00:38:53,600
It still held together
but it tastes split.
877
00:38:53,600 --> 00:38:55,720
That could very well
put them in trouble today.
878
00:38:58,840 --> 00:39:00,560
Awesome, guys. Let's go!
879
00:39:00,560 --> 00:39:02,000
Finish this off. (CHUCKLES)
880
00:39:02,000 --> 00:39:05,000
We've only got five bags left
and everything's going on.
881
00:39:05,000 --> 00:39:08,280
I'm like an octopus - I've got arms
going flat out everywhere.
882
00:39:08,280 --> 00:39:10,280
So many changes to today's menu,
883
00:39:10,280 --> 00:39:12,160
tyres are definitely
a little deflated
884
00:39:12,160 --> 00:39:14,200
but it's just about motoring on,
885
00:39:14,200 --> 00:39:17,320
getting the last of it out
and just...just finishing strong.
886
00:39:17,320 --> 00:39:19,600
Done.
Well done, guys.
887
00:39:19,600 --> 00:39:20,800
Good work.
Good work.
888
00:39:20,800 --> 00:39:22,360
That was mammoth.
Oh, my god.
889
00:39:22,360 --> 00:39:23,680
(CHUCKLES)
890
00:39:25,760 --> 00:39:27,600
ANDY: Here he comes.
891
00:39:27,600 --> 00:39:29,800
Daniel!
G'day, guys.
How are you, mate?
892
00:39:38,760 --> 00:39:42,920
Daniel, do you wanna run us through
what we've got first?
893
00:39:42,920 --> 00:39:46,200
For entrees, we have charred
broccolini in a romesco sauce.
894
00:39:46,200 --> 00:39:50,280
For mains, we have pulled pork
with some charred cabbage slaw
895
00:39:50,280 --> 00:39:51,920
and some pickled daikon radish.
896
00:39:51,920 --> 00:39:54,200
And for dessert,
we have a sticky date pudding
897
00:39:54,200 --> 00:39:56,080
with an orange Anglaise sauce.
898
00:39:57,280 --> 00:39:59,080
Cheers, thank you.
Thanks, Daniel.
899
00:40:15,520 --> 00:40:18,160
On a whole, pretty disappointing,
I gotta say.
900
00:40:18,160 --> 00:40:19,720
There's a lot of things
that went wrong
901
00:40:19,720 --> 00:40:21,320
throughout that 2.5-hour prep time
902
00:40:21,320 --> 00:40:23,560
and it very much shows here.
903
00:40:23,560 --> 00:40:26,360
I think the biggest one for me
is the pork.
904
00:40:26,360 --> 00:40:30,720
They've decided to braise
pork belly whole, skin on,
905
00:40:30,720 --> 00:40:32,360
in some sort of liquid.
906
00:40:32,360 --> 00:40:34,320
Take it out and let it sit there
907
00:40:34,320 --> 00:40:38,000
while they reduce the sauce
into some sort of glaze.
908
00:40:38,000 --> 00:40:39,640
I think this is
where their inexperience
909
00:40:39,640 --> 00:40:41,480
has really just shown here.
910
00:40:41,480 --> 00:40:44,960
MEL: In the haste of tearing up
that pork belly, um,
911
00:40:44,960 --> 00:40:46,640
it hasn't even been trimmed properly
912
00:40:46,640 --> 00:40:48,480
so you can see bits of sinew
and skin,
913
00:40:48,480 --> 00:40:51,360
which are not pleasurable at all
to eat.
914
00:40:51,360 --> 00:40:53,400
There's no discernible flavour.
915
00:40:53,400 --> 00:40:55,840
They just haven't been able
to get the wheels back on,
916
00:40:55,840 --> 00:40:59,720
not just their dish, but the entree
and, somewhat, the dessert as well.
917
00:40:59,720 --> 00:41:04,000
The texture was fine of the cake
itself, it's quite light and fluffy.
918
00:41:04,000 --> 00:41:06,920
And then the entree, a nice little
bit of char in there
919
00:41:06,920 --> 00:41:08,640
and a nice flavour of broccolini
920
00:41:08,640 --> 00:41:11,320
but not enough broccolini
to really taste it.
921
00:41:11,320 --> 00:41:12,520
Nup.
922
00:41:12,520 --> 00:41:14,680
I credit Daniel for taking
the responsibility
923
00:41:14,680 --> 00:41:18,760
but he needed to step up earlier
and really pull the guys together,
924
00:41:18,760 --> 00:41:21,840
make solid decisions
and then move forward.
925
00:41:21,840 --> 00:41:23,960
You know, I think
he learned something today.
926
00:41:23,960 --> 00:41:26,680
He learnt what it takes
to be a leader
927
00:41:26,680 --> 00:41:28,520
and he's got a way to go
to get there.
928
00:41:28,520 --> 00:41:30,160
And that's OK.
Do you know what I mean?
929
00:41:30,160 --> 00:41:31,800
But what we're seeing here
930
00:41:31,800 --> 00:41:34,720
is a guaranteed place
down the bottom today.
931
00:41:34,720 --> 00:41:36,880
There is no question in that.
932
00:41:36,880 --> 00:41:39,480
The question for us
is who's gonna join them?
933
00:41:42,640 --> 00:41:44,040
DANIEL: Thanks, guys.
934
00:41:48,400 --> 00:41:50,000
BILLIE: How you going? Enough?
935
00:41:50,000 --> 00:41:51,160
It's plenty.
936
00:41:51,160 --> 00:41:53,120
We got the new puree on the run
937
00:41:53,120 --> 00:41:56,920
and I'm very impressed with the way
we come up with a backup plan.
938
00:41:56,920 --> 00:41:59,640
Just gotta pray
that it's gonna be just enough
939
00:41:59,640 --> 00:42:01,240
until the last variables.
940
00:42:01,240 --> 00:42:03,520
Can you run, those full,
when they're ready?
941
00:42:03,520 --> 00:42:04,600
Yep.
942
00:42:04,600 --> 00:42:06,800
I'm very happy with the dishes.
943
00:42:06,800 --> 00:42:10,280
The only thing I'm concerned of
is the puree for the main.
944
00:42:11,560 --> 00:42:13,680
Hi.
945
00:42:13,680 --> 00:42:16,480
ANDY: Here he is.
Look at this delivery boy.
Express delivery.
946
00:42:16,480 --> 00:42:18,800
I'm thinking that we're gonna
be in the bottom.
947
00:42:18,800 --> 00:42:20,320
Hello.
Hello.
948
00:42:20,320 --> 00:42:25,680
Because...the cauliflower puree
and also the bean puree,
949
00:42:25,680 --> 00:42:29,440
it wasn't the right way
to finish the beef cheek
950
00:42:29,440 --> 00:42:32,920
but it was just something
to finish that dish.
951
00:42:34,600 --> 00:42:38,680
We really do hope that it's gonna be
enough to push us through
952
00:42:38,680 --> 00:42:40,840
and to not find ourself
in the bottom.
953
00:42:52,520 --> 00:42:57,680
So, we've got polenta chips
with beautiful salsa la pizzaiola.
954
00:42:57,680 --> 00:43:02,600
Then we got beef cheek
with cauliflower and bean puree.
955
00:43:02,600 --> 00:43:06,200
To finish it off,
a beautiful whiskey sticky date
956
00:43:06,200 --> 00:43:08,040
with a cardamon custard.
957
00:43:08,040 --> 00:43:09,280
Enjoy.
Thanks, mate.
958
00:43:09,280 --> 00:43:10,600
Thank you.
MEL: Thank you.
959
00:43:25,080 --> 00:43:26,520
Purple team.
960
00:43:26,520 --> 00:43:29,720
Overall, I thought
this was gonna be so, so heavy
961
00:43:29,720 --> 00:43:31,880
and it was, to a point.
962
00:43:33,320 --> 00:43:34,880
The polenta chips to start -
963
00:43:34,880 --> 00:43:38,360
I wasn't rushing back for a second
bite, do you know what I mean?
964
00:43:38,360 --> 00:43:40,920
The pizzaiola sauce, it was fine.
965
00:43:40,920 --> 00:43:43,520
It tasted a bit rushed.
966
00:43:43,520 --> 00:43:47,440
Main course, um, beautifully trim...
967
00:43:47,440 --> 00:43:49,040
Andy.
Sorry, what?
968
00:43:49,040 --> 00:43:51,080
Amazing. Beautifully trimmed.
Ah!
969
00:43:51,080 --> 00:43:52,880
It was cooked so beautifully.
970
00:43:52,880 --> 00:43:56,080
It just melted,
which I thought was fantastic.
971
00:43:57,560 --> 00:44:00,240
I think there was a bit of
argy bargy around the cauliflower
972
00:44:00,240 --> 00:44:02,800
and did they have enough
and what they've ended up with
973
00:44:02,800 --> 00:44:07,520
is a pretty saggy, heavy, white bean
puree, which was underwhelming.
974
00:44:07,520 --> 00:44:12,600
The puree on the bottom
didn't taste like cauliflower.
975
00:44:12,600 --> 00:44:16,440
It tasted just like
a cannellini bean puree.
976
00:44:16,440 --> 00:44:19,920
I think, you know,
if they go into the bottom two,
977
00:44:19,920 --> 00:44:21,480
that could have something
to do with it.
978
00:44:23,840 --> 00:44:25,240
Moving on to the dessert.
979
00:44:26,920 --> 00:44:29,200
I think the dessert
was probably the strongest
980
00:44:29,200 --> 00:44:33,200
in terms of achieving
that date night delivery brief
981
00:44:33,200 --> 00:44:34,760
that we set for them.
982
00:44:35,920 --> 00:44:38,640
Not only was it a very generous
portion of it
983
00:44:38,640 --> 00:44:41,960
but having had the time for the cake
to sit in that syrup
984
00:44:41,960 --> 00:44:43,800
while it's been delivered out there,
985
00:44:43,800 --> 00:44:45,680
it was a really good use of its time
986
00:44:45,680 --> 00:44:47,880
because it was really
rich and decadent,
987
00:44:47,880 --> 00:44:49,760
perfectly soaked in that syrup.
988
00:44:51,320 --> 00:44:53,240
Classic Billie.
Classic Billie.
989
00:44:53,240 --> 00:44:57,440
She's really showing that she
is such a solid, dependable cook
990
00:44:57,440 --> 00:45:00,080
and it looks like it might
save the team today.
991
00:45:12,560 --> 00:45:17,000
We'll start with the team whose food
was the ideal backdrop to a hot date.
992
00:45:18,680 --> 00:45:21,960
One team brought us a menu
that was delicious,
993
00:45:21,960 --> 00:45:24,640
well cooked and well executed.
994
00:45:24,640 --> 00:45:27,040
One date night diner,
Kel from Kensington,
995
00:45:27,040 --> 00:45:32,200
described it as, "All really solid
dishes, each unique and tasty."
996
00:45:33,320 --> 00:45:34,840
We couldn't agree more.
997
00:45:36,600 --> 00:45:39,520
So we wanna say,
"Well done, you're safe,"
998
00:45:39,520 --> 00:45:40,720
to the orange team.
999
00:45:40,720 --> 00:45:42,520
Yes! Yes!
(ALL CHEER)
1000
00:45:43,840 --> 00:45:45,120
Well done, guys.
1001
00:45:45,120 --> 00:45:47,080
Ohhhhh, my God.
1002
00:45:51,880 --> 00:45:53,440
Happy with that one, Julie, or what?
1003
00:45:54,600 --> 00:45:55,760
Yes.
1004
00:45:58,880 --> 00:46:01,240
Now, for some not-so-good news.
1005
00:46:02,440 --> 00:46:05,320
One team, the leadership was lacking
1006
00:46:05,320 --> 00:46:09,280
and your menu, it was poorly designed
and executed.
1007
00:46:12,280 --> 00:46:14,800
And that's why the teal team,
1008
00:46:14,800 --> 00:46:16,840
sorry, but you're
in tomorrow's elimination.
1009
00:46:16,840 --> 00:46:18,640
Knew it.
No worries. Cheers.
1010
00:46:20,920 --> 00:46:23,520
JOCK: So, pink team, purple team...
1011
00:46:25,360 --> 00:46:26,880
..one of you is safe
1012
00:46:26,880 --> 00:46:30,360
and one of you is gonna join
the teal team in elimination.
1013
00:46:31,880 --> 00:46:35,920
One team brought us
the best dessert of the day.
1014
00:46:35,920 --> 00:46:39,680
The team that is safe
from tomorrow's elimination is...
1015
00:46:42,720 --> 00:46:44,280
..the purple team.
1016
00:46:44,280 --> 00:46:47,000
(ALL CHEER)
ALDO: Yes! Yes! Yes!
1017
00:46:54,400 --> 00:46:56,120
I'm sorry, pink,
1018
00:46:56,120 --> 00:46:59,760
but you will be in tomorrow's
elimination alongside teal.
1019
00:47:02,280 --> 00:47:04,960
MEL: You need to go home
and shake off this service.
1020
00:47:04,960 --> 00:47:06,920
Come back clear-headed and focused
1021
00:47:06,920 --> 00:47:09,400
for whatever tomorrow's elimination
holds for you.
1022
00:47:12,320 --> 00:47:14,200
See ya.
See you, guys.
1023
00:47:14,200 --> 00:47:16,080
Thanks, guys.
1024
00:47:16,080 --> 00:47:17,960
(MOUTHS)
Well done today.
1025
00:47:17,960 --> 00:47:19,560
Unlucky, hey?
1026
00:47:19,560 --> 00:47:20,960
Shame.
1027
00:47:25,800 --> 00:47:29,200
ANNOUNCER: Tomorrow night
on MasterChef Australia...
1028
00:47:29,200 --> 00:47:30,640
MEL: You can
never predict
1029
00:47:30,640 --> 00:47:32,480
what's around the corner
in this competition.
1030
00:47:32,480 --> 00:47:34,360
..times are changing...
1031
00:47:34,360 --> 00:47:35,840
MELANIE: Today's
supposed to be
1032
00:47:35,840 --> 00:47:37,520
a immunity
challenge
1033
00:47:37,520 --> 00:47:39,960
and instead, we all
have black aprons on.
1034
00:47:41,400 --> 00:47:44,960
..and time
is ticking.
1035
00:47:44,960 --> 00:47:46,440
(CLOCK TICKS
OMINOUSLY)
1036
00:47:46,440 --> 00:47:48,920
Captions by Red Bee Media
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