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Captions by
Red Bee Media.
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NARRATOR: Previously on
MasterChef Australia...
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..it was a Pressure Test
straight out of a storybook.
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You're gonna be making my...
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..Mr McGregor Garden.
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CATH: Oh, look at that!
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(GASPS)
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..with an action-packed plot.
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Oh, my God! This is chaos!
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Come on. You gotta go quicker, bro.
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MALISSA: There's a lot
going on here!
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They tried to follow it
to the letter...
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JOCK: All the components
were really beautiful.
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I think it was so very well done.
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Good effort. Really good effort.
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..but there was no fairytale ending
for Ralph.
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Thank you so much, guys.
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Leaving the kitchen today,
as much as it hurts,
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I can walk out of here
with my head high.
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Give it up for Ralph, everybody!
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Tonight,
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they're on a Greek odyssey.
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THEO: I feel, like, a bit of
pressure because of my heritage,
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being the resident Greek.
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..to win their chance at immunity.
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(ELEGANT MUSIC)
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(MUSIC DISTORTS AND STOPS)
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(ROCK MUSIC)
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RUE: I have never been here!
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I've never been to the NGV.
I've never even heard of it.
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So I'm looking at it. I love art.
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Sometimes I don't really understand
what's going on,
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because sometimes
it's a blank picture and it's white
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and people are, like,
"Wow. This is it."
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I'm, like, "I did not see it,"
you know?
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Oh, we're going to Greece today!
Yep!
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JOCK: Come on, guys. Come on in.
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THEO: How cool's this?
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Today we're at the NGV,
the National Gallery of Victoria,
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and they have set up this incredible
Parthenon structure
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but it's so colourful.
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It's rainbow,
it's got florals on it -
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it's just stunning to behold.
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That's the Parthenon. Parthenon.
RUE: That's beautiful.
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'Parthenone'? How do you know that?
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I've been to Greece.
I know what that structure is.
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Surely we're cooking
Greek food today.
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JOCK: Morning, everyone.
Get a load of this!
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Yeah, this is awesome!
It's beautiful.
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Welcome to the NGV.
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This the oldest and most visited
art gallery in Australia.
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And you're standing in front of
the 'Temple of Boom',
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an evocative re-imagining
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of an ancient Greek icon.
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It's a place where people
can experience
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art, music, performances,
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and in today's Service Challenge,
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your food.
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Yeah! Whoo-hoo!
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Time to grab an apron.
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BRENT: There's a lot of talk
about Greece,
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so let's face it, it's probably
gonna be a Greek Service Challenge.
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And there's one person
I want on my team today.
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And it's...Declan.
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CONTESTANTS: Ohh!
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No, I'm joking. It's Theo.
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Come on, he's the Greek!
I need the Greek in my team.
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(ALL CHEER)
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And you would not believe it,
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but Theo is also on the red team.
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Ohh!
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Yay!
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Alright, ladies.
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Righto - to the task at hand, eh?
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The 'Temple of Boom' here
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takes something that's
thousands of years old
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and turns it into modern-day art.
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And today, that's the key
to the challenge.
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We wanna see Greek food,
but we wanna see it re-imagined
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with a contemporary twist.
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RHIANNON: This is gonna be
a tough one.
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I'm so not modern! (LAUGHS)
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I'm still stuck in the '80s!
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To give us a best shot
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at avoiding a little Greek tragedy,
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we've organised another
surprise for you.
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Because it's MasterChef:
Secrets & Surprises,
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you all know him, you all love him,
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today he's running the pass.
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Shannon Bennett.
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(CONTESTANTS EXCLAIM)
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SHANNON: Can't believe I'm here!
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Hey, guys! How are you?
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(LAUGHS) How are you, mate?
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RUE: Not only do we have to
impress the judges,
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but we want to work really well
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and we want to impress Shannon.
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OK, I want to impress Shannon.
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You know, so I'm going to be
on my best behaviour.
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MELISSA: OK, down to business.
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Each team today will be cooking
a main and a dessert
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of contemporary Greek cuisine.
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You have 2.5 hours before your mains
need to leave the pass.
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And your desserts, of course,
will need to be served after that.
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Shannon will be helping you out in
the kitchen today, leading the charge
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so use him to your advantage.
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You will have a fully stocked
Greek pantry
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to make a feast fit for the gods.
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But the gods won't be judging
your food today - we will be.
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(ALL CHUCKLE)
ANDY: Sorry!
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So are you ready?
CONTESTANTS: Yeah.
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Good luck.
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Your time starts...now.
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MALISSA: Yay!
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Go, team!
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ADI: Go, Cath! Let's go, ladies!
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Let's go!
Let's go, red team!
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Oh!
Hey, look at this! Look at this!
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Let's go.
OK.
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Alright, let's do this.
Alright, guys.
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Greek.
You!
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That's me.
(LAUGHS)
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I was thinking, like...
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So classic dish, Greek dish,
is lamb.
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Yeah, nice.
Alright.
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I feel like the challenge
was made for me today
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because I know Greek food.
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And so I'm leading my team
to do that.
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So let's just write down that
for main.
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So, um...
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Lamb shoulder?
Braised lamb shoulder?
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And we sort of sear it
and put it in the pressure cooker?
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Yeah.
Yeah.
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And then we serve it, it'll just be
nice pulled-off chunks
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of that lamb shoulder.
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With dessert, what are we thinking?
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So...I'm thinking potentially
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to do some sort of filo pastry.
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Um, I was thinking, like...
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So classic dish, Greek dish,
is galaktoboureko.
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So the galaktoboureko
is a semolina custard.
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And then you could do, you know,
crushed walnuts...
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Or pistachios?
Walnuts and pistachios, yeah.
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Walnuts and pistachios.
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I've got the whole Greek community
on my shoulders.
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I've got my dad on my shoulder,
yelling at me
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if I get this wrong,
that's for sure.
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And then I've got my team as well
that are relying on me.
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And so no red wine in the...
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No, no. No red wine. Lemon.
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OK, where are we at?
Ah, here he is.
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Ah, there he is! (LAUGHS)
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I wanna get in there and I wanna
show the judges what I'm made of.
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So I'm thinking braised lamb, but
then we're thinking maybe skordalia,
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which is, like, potato with, um,
a load of garlic and lemon.
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Nice. Yeah, great.
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This is what we were thinking for,
uh, dessert.
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Galaktoboureko.
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Say that again for me?
Galaktoboureko.
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'Galakapureko'.
Yeah.
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Which is milk custard.
Milk custard. OK.
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I think you're on
the right path there.
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I think we can get
some refinement going.
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OK.
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It's gonna be difficult today
for these Greek dishes
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because they're so close
to my heart and traditional
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that I need to figure out
how to make them refined
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without losing that heritage.
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You guys think about that.
I'll go and visit the navy team.
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And I'll come back, OK?
Yep, alright.
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We can just brainstorm.
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I really love and have clear
memories of eating
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a lot of seafood in Greece.
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And that could look quite elegant
and sexy on the plate.
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I was lucky enough to go
to Greece last year.
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For me, thinking about Greek food
automatically takes me to seafood
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because all across the Greek Islands
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they'll have octopus strung up,
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they'll have the best
and freshest seafood.
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Just write it down as an option.
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Do we wanna try and do...
So obviously the flavours.
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Simple? Let's think simple?
Yes, keep it simple.
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And that's usually what -
lemon, tomato, oregano, garlic?
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Oh, I love that!
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OK. Wow!
Oh, hi!
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Yeah, so we're just...
We're brainstorming.
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I'm liking what
I'm seeing here, though.
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OK, let's start with the mains.
Tell me what you've...
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We're gonna do the seafood stew.
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So you've got some scallop,
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you've got some prawns,
white fish, squid.
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Sounds great.
Yeah.
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Imagine you're on the coast
somewhere in Corfu.
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Yeah, yeah.
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And you're looking out on that view
and you've got this amazing,
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refined, beautiful
Greek seafood stew.
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And then I liked what I saw here.
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Greek yoghurt. Yep.
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Honey. Honey is a huge...
Obviously, yep.
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So for the dessert, I was thinking
we could do a Greek yoghurt mousse.
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The mousse, to me, like,
with Greek yoghurt,
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like, I think that's got
a real appeal.
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Got some beautiful red grapes there.
We could even roast some grapes.
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Roast apricots would be
really nice as well.
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Generally these guys
are good on the sweet.
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Do you wanna do that?
Yes, I'm happy.
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And we'll just brainstorm
and see how we go?
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OK, so you're splitting up
into twos, yeah?
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Yeah.
Alright, guys. Good luck.
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I'll be coming backwards
and forwards, OK?
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Let's just get onto the seafood.
Yep.
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Um, so we'll go in
and get all our things.
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I'm just gonna go and pick up
the Coles delivery.
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Yep. I'm just making sure
that it's all doable.
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We have so much seafood prep to do.
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There's no time to waste.
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Here you go!
Hi! Thank you.
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Thank you! Thanks.
There you go!
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It's a mammoth task.
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We need to clean down these prawns,
break up the squid,
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cut down the fish,
clean off the mussels.
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Every single step needs
something done to it.
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Oh, man.
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We need to move. Like, really.
We've got so much to do.
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(TENSE MUSIC)
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How about this? 'Temple of Boom'.
How good does this look?
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I hope the food today is gonna
look as good as this.
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Obviously Greek is what
we're looking at today,
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but contemporary Greek.
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Whether it's a souvlaki or moussaka
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or even just a humble Greek salad,
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how do you take the bones of that
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and refine it to something
that is worthy of,
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you know, where we are today -
that's their challenge.
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00:10:11,280 --> 00:10:15,240
Regardless, I hope both teams
transport us with their food today
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and give us something that is worthy
of this incredible backdrop.
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Me too.
Me three!
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00:10:22,600 --> 00:10:24,880
What are you starting on?
I'm working on a custard.
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00:10:24,880 --> 00:10:27,720
Nice. Have you tried
the dessert before?
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00:10:27,720 --> 00:10:31,120
Nah.
No, it's new...new to us all.
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And I've never done sk...'skodoppia'
before either,
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but I feel like from the sounds of it
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it's just a mashed potato.
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I'm working on main with Brent.
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We've got braised lamb shoulder
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with a smash and oregano oil.
247
00:10:45,800 --> 00:10:48,960
We know the hero here
is gonna be the lamb.
248
00:10:48,960 --> 00:10:50,440
It's got, obviously...
249
00:10:50,440 --> 00:10:52,880
Parsley and oregano are our
two big heroes with that.
250
00:10:52,880 --> 00:10:55,080
And then the 'skordelia'
is the starch, yeah?
251
00:10:55,080 --> 00:10:58,720
Brent's working on getting that lamb
in the pressure cooker
252
00:10:58,720 --> 00:11:00,840
and I'm on the potatoes.
253
00:11:00,840 --> 00:11:03,200
Are you alright if I just
keep peeling these
254
00:11:03,200 --> 00:11:04,880
for the skor...'skordoppia'?
255
00:11:04,880 --> 00:11:06,240
'Skordalia'.
256
00:11:06,240 --> 00:11:09,400
I go back to Deccy,
see what he's up to
257
00:11:09,400 --> 00:11:11,600
and he's...he's telling me
he's gonna make a 'skordappia'
258
00:11:11,600 --> 00:11:13,280
or a 'skordelia'
259
00:11:13,280 --> 00:11:14,920
or a 'skenangdia'.
260
00:11:14,920 --> 00:11:16,400
What am I working on?
261
00:11:16,400 --> 00:11:18,880
Skordalia.
And I'm working on the skordalia.
262
00:11:18,880 --> 00:11:20,880
He's got no idea
what he's talking about.
263
00:11:20,880 --> 00:11:24,160
He's...he's lost it every time
he tells me what he's making.
264
00:11:24,160 --> 00:11:27,360
(LAUGHS) I know how to pronounce it.
With a bit of help.
265
00:11:27,360 --> 00:11:30,320
Um, sko... Oh.
266
00:11:30,320 --> 00:11:32,720
Come on. Skordalia.
267
00:11:32,720 --> 00:11:34,400
(SPEAKS GREEK)
268
00:11:34,400 --> 00:11:37,640
Take me through what you're gonna do
with this potato dish.
269
00:11:37,640 --> 00:11:39,240
Alright, so skordalia.
270
00:11:39,240 --> 00:11:41,080
Um, mashed potatoes.
Yes.
271
00:11:41,080 --> 00:11:43,920
And then, you know, really boost up
272
00:11:43,920 --> 00:11:46,160
that flavour with garlic, lemon.
273
00:11:46,160 --> 00:11:49,400
Could we make this one nice
quenelle on the plate?
274
00:11:49,400 --> 00:11:51,240
Yep.
Beautifully refined shoulder.
275
00:11:51,240 --> 00:11:53,880
And then we've gotta think of
that other element on the plate
276
00:11:53,880 --> 00:11:56,600
to bring it all together
and say, "Wow, I'm in a restaurant."
277
00:11:56,600 --> 00:11:57,680
Exactly.
278
00:11:57,680 --> 00:12:01,680
We really need to make sure
this dish is elevated enough
279
00:12:01,680 --> 00:12:04,080
and especially being at the NGV,
280
00:12:04,080 --> 00:12:06,360
you know, we wanna plate up some art.
281
00:12:06,360 --> 00:12:09,560
Then we're thinking something
a bit fresh to go with it.
282
00:12:09,560 --> 00:12:12,440
Those beautiful little
green zucchini.
283
00:12:12,440 --> 00:12:14,440
Yep.
In half.
284
00:12:14,440 --> 00:12:17,720
With stuffed pepper,
olives, anchovies.
285
00:12:17,720 --> 00:12:19,600
Perfect. Great.
Beautifully refined, though.
286
00:12:19,600 --> 00:12:20,600
Yep.
287
00:12:20,600 --> 00:12:24,280
I think, like, with meat and potato,
you need that little bit of freshness
288
00:12:24,280 --> 00:12:26,760
and I'm thinking with this courgette,
289
00:12:26,760 --> 00:12:29,320
we can put all that saltiness
in there
290
00:12:29,320 --> 00:12:33,320
so when you do bite into that lamb
and heavy skordalia,
291
00:12:33,320 --> 00:12:36,200
you've got this beautiful burst
of freshness in your mouth.
292
00:12:36,200 --> 00:12:39,680
Do you think we lay one anchovy
in each thing?
293
00:12:39,680 --> 00:12:42,120
Nah. Nah, dice it up.
Dice it up? Yeah, perfect.
294
00:12:42,120 --> 00:12:44,280
How you going?
THEO: Yeah, good.
295
00:12:46,440 --> 00:12:49,200
So I'm working on the filo pastry
for the dessert
296
00:12:49,200 --> 00:12:51,200
and Malissa's working on
the custards.
297
00:12:51,200 --> 00:12:54,080
The dessert today is galaktoboureko.
298
00:12:54,080 --> 00:12:55,560
It's a very traditional dish.
299
00:12:55,560 --> 00:12:58,160
It's basically served
pretty much in a sheet pan.
300
00:12:58,160 --> 00:13:00,360
You have filo on the bottom,
the custard in the middle,
301
00:13:00,360 --> 00:13:01,640
filo on top.
302
00:13:01,640 --> 00:13:03,440
And then when it comes
out of the oven,
303
00:13:03,440 --> 00:13:06,400
a warm syrup is poured on the top.
304
00:13:06,400 --> 00:13:11,040
But I'm a little bit confused about
how to present this dessert
305
00:13:11,040 --> 00:13:13,800
because it needs to look refined.
306
00:13:15,440 --> 00:13:17,120
We're talking classic Greek food
307
00:13:17,120 --> 00:13:20,240
taken to a level now where
it's going to be restaurant.
308
00:13:20,240 --> 00:13:21,960
How are you gonna refine it?
309
00:13:21,960 --> 00:13:25,600
Um, so I'm not 100% sure.
310
00:13:25,600 --> 00:13:27,960
I need to think about this and, um...
311
00:13:27,960 --> 00:13:32,600
This is gonna be probably the thing
that makes or breaks this dish.
312
00:13:32,600 --> 00:13:34,080
This dish could make you.
313
00:13:34,080 --> 00:13:35,560
You could be getting asked,
you know,
314
00:13:35,560 --> 00:13:37,600
"Theo, can you come and
be our guest chef here
315
00:13:37,600 --> 00:13:39,080
"to replicate this dessert?"
316
00:13:39,080 --> 00:13:40,800
This is your moment.
317
00:13:50,560 --> 00:13:52,480
How are you gonna refine
this dessert?
318
00:13:52,480 --> 00:13:56,120
Um, so I'm not 100% sure.
319
00:13:56,120 --> 00:13:57,800
This is your moment.
320
00:13:57,800 --> 00:14:00,760
So I'd suggest that everything else
here works beautifully.
321
00:14:00,760 --> 00:14:02,960
Your custard. Then you've got
the textures with your nuts.
322
00:14:02,960 --> 00:14:05,280
Yep.
Have a think about the presentation.
323
00:14:05,280 --> 00:14:06,280
That make sense?
324
00:14:06,280 --> 00:14:08,040
Yeah, thank you. Thanks, mate.
325
00:14:08,040 --> 00:14:11,200
I feel, like, a bit of pressure
because of my heritage,
326
00:14:11,200 --> 00:14:13,120
being the resident Greek.
327
00:14:13,120 --> 00:14:15,480
So we'll have to think about this
328
00:14:15,480 --> 00:14:17,680
because we want it to look
really refined.
329
00:14:17,680 --> 00:14:20,600
I would be so gutted
if the navy team
330
00:14:20,600 --> 00:14:22,200
beat the red team today
331
00:14:22,200 --> 00:14:23,960
and beat me.
332
00:14:23,960 --> 00:14:26,160
And I can't allow for this to happen.
333
00:14:27,920 --> 00:14:30,560
Maybe park the custard on the bottom.
Yep.
334
00:14:30,560 --> 00:14:33,760
The beautiful disc of filo pastry
on top of that.
335
00:14:33,760 --> 00:14:34,760
Yeah, nice.
336
00:14:34,760 --> 00:14:36,520
I'm gonna put some lemon sugar on top
337
00:14:36,520 --> 00:14:38,000
and then creme brulee it
338
00:14:38,000 --> 00:14:40,000
so it kinda looks like
a creme brulee as well.
339
00:14:40,000 --> 00:14:41,800
And then potentially
we're gonna hollow out
340
00:14:41,800 --> 00:14:43,280
the centre of the custard, actually,
341
00:14:43,280 --> 00:14:45,920
and put the fig-and-honey syrup
inside that.
342
00:14:45,920 --> 00:14:48,560
The dessert in my mind now has become
343
00:14:48,560 --> 00:14:51,560
a sort of galaktoboureko
creme brulee.
344
00:14:51,560 --> 00:14:53,520
Let's do your version.
345
00:14:53,520 --> 00:14:55,760
Greek creme brulee.
I love it, yeah.
346
00:14:55,760 --> 00:14:58,640
I did live in France,
so that speaks to me as well.
347
00:14:58,640 --> 00:15:00,040
Yeah, totally! Yeah.
348
00:15:00,040 --> 00:15:03,720
For me to pull off this dessert,
I need to focus on the filo.
349
00:15:03,720 --> 00:15:07,120
The filo's quite an important thing
to nail today.
350
00:15:07,120 --> 00:15:08,760
I gotta roll this out
351
00:15:08,760 --> 00:15:11,160
and I'm gonna let that rest
for as long as possible,
352
00:15:11,160 --> 00:15:14,360
because I want it to be pliable
and be able to work with it.
353
00:15:14,360 --> 00:15:17,040
Normally filo is kind of rustic.
354
00:15:17,040 --> 00:15:19,160
It doesn't matter if it's uneven.
355
00:15:19,160 --> 00:15:20,680
We're looking for refinement today.
356
00:15:20,680 --> 00:15:24,160
And I wanna cut these filos
into discs
357
00:15:24,160 --> 00:15:25,680
and I need it to be perfect.
358
00:15:25,680 --> 00:15:27,480
Now we're gettin' fancy.
359
00:15:27,480 --> 00:15:29,400
MALISSA: OK, awesome. Great.
360
00:15:29,400 --> 00:15:32,600
THEO: I feel inspired.
I feel energised.
361
00:15:32,600 --> 00:15:34,520
This is what food is all about.
362
00:15:34,520 --> 00:15:37,880
And it's taken to a new level
today too at the NGV.
363
00:15:37,880 --> 00:15:41,120
RHIANNON: Oh, how nice is that!
Beautiful.
364
00:15:41,120 --> 00:15:43,280
So we've got scallops done.
Working on prawns.
365
00:15:43,280 --> 00:15:45,400
Scallops are done.
Squids are happening.
366
00:15:45,400 --> 00:15:47,400
Yeah, exactly.
And so that's enough squid?
367
00:15:47,400 --> 00:15:49,280
This is head.
This is head and shell?
368
00:15:49,280 --> 00:15:53,440
For main, Rhiannon and I are working
on a Greek-style seafood stew.
369
00:15:53,440 --> 00:15:56,080
We've got a lot of different types
of seafood going into this.
370
00:15:56,080 --> 00:15:59,040
We need two pieces of fish per plate
371
00:15:59,040 --> 00:16:01,840
plus a prawn plus a scallop.
372
00:16:01,840 --> 00:16:04,160
We've got squid, mussels.
373
00:16:04,160 --> 00:16:07,080
So, yeah, quite a bit of seafood
in every plate, yeah.
374
00:16:07,080 --> 00:16:10,760
This dish needs to be really refined
and not just a normal stew.
375
00:16:10,760 --> 00:16:12,960
So this seafood needs
to be cooked to order
376
00:16:12,960 --> 00:16:14,960
so that it can be served
in its best form.
377
00:16:14,960 --> 00:16:17,160
The seafood's actually all
gonna be cooked differently.
378
00:16:17,160 --> 00:16:20,040
Like, currently the plan is
to get the squid all crispy
379
00:16:20,040 --> 00:16:23,280
and to poach off the fish
and things like that.
380
00:16:23,280 --> 00:16:25,200
I've also done the math
381
00:16:25,200 --> 00:16:28,080
and we're gonna need
at least four litres of stock
382
00:16:28,080 --> 00:16:30,880
This stock is the main part
of our dish.
383
00:16:30,880 --> 00:16:33,000
If there's no stock,
it's not a stew.
384
00:16:33,000 --> 00:16:35,880
We need to motor.
We need to get this bloody stock on.
385
00:16:35,880 --> 00:16:37,960
We need to get this stock on asap.
386
00:16:37,960 --> 00:16:39,440
Let's keep pushing.
387
00:16:39,440 --> 00:16:42,480
Red team, navy team?
Yes?
388
00:16:42,480 --> 00:16:45,120
You've only got 90 minutes to go.
389
00:16:45,120 --> 00:16:47,480
Only 90 minutes!
Come on, guys, let's go!
390
00:16:47,480 --> 00:16:48,960
Push! 90 minutes.
391
00:16:54,480 --> 00:16:55,960
Just look where you are, Cath.
392
00:16:55,960 --> 00:16:59,640
You're at the NGV, prepping
for a service with the girls.
393
00:16:59,640 --> 00:17:01,720
RUE: Orange blossom water...
394
00:17:01,720 --> 00:17:04,400
Cath and I are working on
the dessert today.
395
00:17:04,400 --> 00:17:10,080
So we're going to make
a Greek yoghurt mousse with, um...
396
00:17:10,080 --> 00:17:12,160
I do know that Greeks use
a lot of honey,
397
00:17:12,160 --> 00:17:14,480
so we're actually going to do, like,
a honey syrup.
398
00:17:14,480 --> 00:17:16,560
And we're also going
to roast some fruits
399
00:17:16,560 --> 00:17:18,960
and spice up some nuts.
400
00:17:18,960 --> 00:17:22,160
We are really capturing
the flavours of Greece.
401
00:17:22,160 --> 00:17:23,880
When I think of Greek desserts,
402
00:17:23,880 --> 00:17:26,320
I think of, like, a Greek baklava
403
00:17:26,320 --> 00:17:28,200
which has that honey syrup
404
00:17:28,200 --> 00:17:30,000
and also some spiced walnuts.
405
00:17:30,000 --> 00:17:33,840
So we're going to draw inspiration
from that and use it in our dish.
406
00:17:33,840 --> 00:17:36,920
Going to Greece,
it's like my dream destination.
407
00:17:36,920 --> 00:17:40,480
I've never been there,
but I'm here now. (LAUGHS)
408
00:17:41,520 --> 00:17:44,040
We do have quite
a fair bit of elements
409
00:17:44,040 --> 00:17:45,800
that we want to put on the plate.
410
00:17:45,800 --> 00:17:48,720
So I'm in charge of
the Greek yoghurt mousse
411
00:17:48,720 --> 00:17:51,600
and the honey and orange blossom
syrup
412
00:17:51,600 --> 00:17:55,640
and Cath will work on
the caramelised walnuts
413
00:17:55,640 --> 00:17:58,360
and the roasted fruit.
414
00:17:58,360 --> 00:17:59,840
Hey, Shannon?
Yeah?
415
00:17:59,840 --> 00:18:01,320
I'm just testing these.
416
00:18:01,320 --> 00:18:04,000
I've just had, like, a tablespoon of
apple-cider vinegar in there.
417
00:18:04,000 --> 00:18:05,640
Any spices there, guys?
418
00:18:05,640 --> 00:18:07,360
Yep. Cinnamon and cloves.
419
00:18:07,360 --> 00:18:08,840
Oh, perfect. Perfect, great.
420
00:18:08,840 --> 00:18:10,760
Now, if you do them ahead of time
421
00:18:10,760 --> 00:18:13,880
and just let them cool down a bit,
but you still wanna serve them warm.
422
00:18:13,880 --> 00:18:17,040
Get all of those grapes done, these
walnuts. Let's get it all going.
423
00:18:17,040 --> 00:18:19,560
Watch out, Theo. Watch out.
424
00:18:19,560 --> 00:18:21,520
I'm not the one to toot my own horn,
425
00:18:21,520 --> 00:18:24,200
but I think this could be a winner.
426
00:18:27,520 --> 00:18:29,640
How you going, boys?
Yeah, good.
427
00:18:29,640 --> 00:18:31,640
Brent and I are doing main
428
00:18:31,640 --> 00:18:33,320
and we've got the beautiful
lamb shoulder
429
00:18:33,320 --> 00:18:35,200
that we're gonna chuck
in the pressure cooker
430
00:18:35,200 --> 00:18:38,040
served with our skordalia
and 'corgets'.
431
00:18:38,040 --> 00:18:41,200
With the garlic lemon
going in the potatoes,
432
00:18:41,200 --> 00:18:43,680
do you blitz it up, do you roast it?
433
00:18:43,680 --> 00:18:47,840
I think we need to blanch
the garlic a little bit
434
00:18:47,840 --> 00:18:49,320
in some milk,
435
00:18:49,320 --> 00:18:52,040
which'll take away that real
harshness of the garlic.
436
00:18:52,040 --> 00:18:54,440
And then you're gonna grate it.
Yeah.
437
00:18:54,440 --> 00:18:56,560
Brent, do you want the juicer?
438
00:18:56,560 --> 00:18:58,680
Nah, nah. Just gonna
throw 'em in whole.
439
00:18:58,680 --> 00:19:01,120
I am on the lamb.
440
00:19:01,120 --> 00:19:06,440
You know, the lamb is obviously
such an iconic Greek ingredient.
441
00:19:07,440 --> 00:19:09,000
So I just wanna do it justice.
442
00:19:09,000 --> 00:19:12,240
I want it to scream of
garlic, lemon,
443
00:19:12,240 --> 00:19:16,200
oregano, thyme, rosemary,
all the aromats.
444
00:19:16,200 --> 00:19:19,200
I've got three pressure cookers
going, so life's good.
445
00:19:19,200 --> 00:19:22,200
I'm gonna put 'em in
for about 50 minutes.
446
00:19:22,200 --> 00:19:23,800
Lamb's on.
OK, great.
447
00:19:23,800 --> 00:19:27,400
So now I'm gonna work on
the filling for the 'corgets'.
448
00:19:27,400 --> 00:19:29,760
There's no chance we're gonna lose
to the blue team.
449
00:19:29,760 --> 00:19:31,640
We've got our heads down,
our bums up
450
00:19:31,640 --> 00:19:34,480
and we're working hard,
so we've got a good chance.
451
00:19:34,480 --> 00:19:37,160
I hope you are having
a fantastic time in here.
452
00:19:37,160 --> 00:19:39,520
You have one hour till service.
Come on!
453
00:19:39,520 --> 00:19:41,000
Come on, guys.
454
00:19:41,000 --> 00:19:43,160
CATH: One hour to service.
Come on, let's go!
455
00:19:43,160 --> 00:19:45,640
Smells good in here, by the way!
456
00:19:45,640 --> 00:19:47,120
Really good!
Smells Greek, eh?
457
00:19:47,120 --> 00:19:48,760
Smells delicious!
458
00:19:49,760 --> 00:19:50,960
Oh, Jesus.
459
00:19:51,960 --> 00:19:53,440
We've got a lot to do, Adi.
460
00:19:53,440 --> 00:19:55,800
We've got a LOT to do, Rhi.
461
00:19:55,800 --> 00:19:58,240
This was, like, a huge dish.
This stock's gotta get on.
462
00:19:59,400 --> 00:20:01,920
We've got an hour to go
and our stock's not on.
463
00:20:03,280 --> 00:20:06,600
Like, honestly, generally you need
stock on for a couple of hours.
464
00:20:06,600 --> 00:20:08,880
Definitely need to get
that stock going, girls.
465
00:20:08,880 --> 00:20:12,800
I'm thinking we've bitten off
more than we can chew.
466
00:20:23,440 --> 00:20:24,920
What are you doing?
467
00:20:24,920 --> 00:20:27,440
Once I've done this,
I'll get the fish stock on.
468
00:20:27,440 --> 00:20:30,200
And then you maybe get
some lemons juicing.
469
00:20:30,200 --> 00:20:32,240
Yep. It's an hour to go.
470
00:20:32,240 --> 00:20:33,720
Hot, hot behind you, Adi.
471
00:20:33,720 --> 00:20:35,200
Let's go, let's go, let's go.
472
00:20:35,200 --> 00:20:37,480
And I'm thinking,
"Our stock's not on."
473
00:20:37,480 --> 00:20:39,760
Like, generally you need stock on
for a couple of hours.
474
00:20:39,760 --> 00:20:42,640
Yeah, I'm kinda going, "Oh, my God,
we've got a lot to do." Like...
475
00:20:42,640 --> 00:20:45,480
How are we gonna get this flavour
into this broth?
476
00:20:45,480 --> 00:20:47,440
Definitely need to get
that stock going, girls.
477
00:20:47,440 --> 00:20:49,840
So we've got the bones in.
Yeah, great.
478
00:20:49,840 --> 00:20:52,280
Maybe a pressure-cooker stock.
479
00:20:52,280 --> 00:20:54,960
Oh, yeah. Pressure cooker?
Yeah, we can do that.
480
00:20:54,960 --> 00:20:57,160
Yeah. Get it in there.
OK.
481
00:20:57,160 --> 00:20:59,880
We just need to get this broth
in the pressure cooker
482
00:20:59,880 --> 00:21:02,000
and leave it until service.
483
00:21:02,000 --> 00:21:06,360
So just putting equal amounts
in every three...
484
00:21:06,360 --> 00:21:09,200
I'm just hoping that
it's gonna get that flavour
485
00:21:09,200 --> 00:21:11,080
into this stock in time.
486
00:21:12,840 --> 00:21:14,320
It's just gonna be frantic.
487
00:21:14,320 --> 00:21:15,640
Yeah, we are.
488
00:21:16,760 --> 00:21:19,000
OK, we need to be able
to get organised here
489
00:21:19,000 --> 00:21:20,680
so we can help these other guys.
490
00:21:20,680 --> 00:21:24,280
RUE: Mains is going to need
all hands on deck
491
00:21:24,280 --> 00:21:27,560
because we need to cook
our seafood to order.
492
00:21:27,560 --> 00:21:30,800
This was, like, a huge dish
for not a long time.
493
00:21:30,800 --> 00:21:33,120
OK, how's this, Shannon?
Yeah, good work. Good work.
494
00:21:33,120 --> 00:21:35,320
Put it onto a tray, though.
I've put some salt in.
495
00:21:35,320 --> 00:21:38,440
We have our caramelised walnuts
496
00:21:38,440 --> 00:21:40,440
and the honey syrup.
497
00:21:40,440 --> 00:21:43,000
But Cath's working on the grapes
498
00:21:43,000 --> 00:21:46,440
while I finish off the white
chocolate Greek yoghurt mousse.
499
00:21:51,360 --> 00:21:52,840
OK, I think more yoghurt.
Yep.
500
00:21:52,840 --> 00:21:54,520
And more lemon.
Yep.
501
00:21:54,520 --> 00:21:56,200
We could nail this,
502
00:21:56,200 --> 00:21:59,040
because we are really capturing
the flavours of Greece.
503
00:22:02,240 --> 00:22:04,000
JOCK: Shannon!
MELISSA: Here he comes.
504
00:22:04,000 --> 00:22:05,480
Hello!
How are you?
505
00:22:05,480 --> 00:22:07,520
Uh, what news from the kitchen?
506
00:22:07,520 --> 00:22:09,080
What are we eating today?
507
00:22:09,080 --> 00:22:12,320
Navy team, OK, they're gonna do
a really refined seafood stew.
508
00:22:12,320 --> 00:22:15,400
Technically hard. I think that
they're taking on a big challenge.
509
00:22:15,400 --> 00:22:18,200
Everything's gotta be cooked
perfectly with, obviously,
510
00:22:18,200 --> 00:22:20,760
limited amount of time
in executing and plating.
511
00:22:20,760 --> 00:22:24,560
Cooking all that seafood to order
is pretty tough.
512
00:22:24,560 --> 00:22:26,120
I think Adi's really
driving the dish.
513
00:22:26,120 --> 00:22:27,760
Well, she's prepping
a kingfish at the moment
514
00:22:27,760 --> 00:22:29,240
that's nearly as big as her.
515
00:22:29,240 --> 00:22:30,920
So, um...
(JUDGES LAUGH)
516
00:22:30,920 --> 00:22:32,400
If they can execute that,
517
00:22:32,400 --> 00:22:34,200
it just blows anything else
out of the water.
518
00:22:34,200 --> 00:22:36,560
Yeah. The red team is doing lamb.
Lamb shoulder.
519
00:22:36,560 --> 00:22:38,680
Gotcha.
With a bit of garlic and lemon.
520
00:22:38,680 --> 00:22:40,560
Skordalia - just
a nice quenelle of that.
521
00:22:40,560 --> 00:22:42,800
I like that! That's elevating.
522
00:22:42,800 --> 00:22:44,320
So then we've got a courgette
523
00:22:44,320 --> 00:22:47,720
and we're gonna make a really nice
Mediterranean sort of Greek salsa
524
00:22:47,720 --> 00:22:49,560
to go into the middle of that.
525
00:22:49,560 --> 00:22:51,040
I'm...I'm ordering that.
Yeah!
526
00:22:53,560 --> 00:22:54,560
Thank you.
527
00:22:54,560 --> 00:22:55,960
Good?
Yep. Nice.
528
00:22:56,960 --> 00:22:59,760
Hey, um, is the courgettes,
zucchinis, all in?
529
00:22:59,760 --> 00:23:00,760
Yeah.
530
00:23:00,760 --> 00:23:02,520
And you've got your
potatoes cooking.
531
00:23:02,520 --> 00:23:05,040
Potatoes are cooking, timer's on.
Courgettes are in.
532
00:23:05,040 --> 00:23:06,240
OK.
533
00:23:06,240 --> 00:23:09,520
For the main, I'm looking after
the skordalia potatoes
534
00:23:09,520 --> 00:23:11,760
and the stuffed courgettes.
535
00:23:11,760 --> 00:23:14,080
Do you wanna, um,
536
00:23:14,080 --> 00:23:17,520
get the anchovies - the other
tinned ones that were over there?
537
00:23:17,520 --> 00:23:19,120
And then we're putting that
in this mix.
538
00:23:19,120 --> 00:23:22,880
With the courgettes,
I'm just gonna be jamming in
539
00:23:22,880 --> 00:23:24,640
strong Greek flavours.
540
00:23:24,640 --> 00:23:26,520
Push, push, push, push, push.
541
00:23:26,520 --> 00:23:29,520
Olives, anchovies,
red peppers, shallots,
542
00:23:29,520 --> 00:23:31,800
lots of olive oil, garlic and lemon.
543
00:23:33,280 --> 00:23:35,560
So they're just about ready.
544
00:23:35,560 --> 00:23:38,360
So I'll get a sieve and just
pass it all through the sieve.
545
00:23:38,360 --> 00:23:39,360
Yep.
OK.
546
00:23:39,360 --> 00:23:42,280
I'm working on the stuffing
for the courgettes
547
00:23:42,280 --> 00:23:44,400
but I need to go back
to those potatoes
548
00:23:44,400 --> 00:23:48,240
because I'm just still
a bit unsure about this skordalia.
549
00:23:48,240 --> 00:23:50,920
Theo. Do you blitz it up?
550
00:23:50,920 --> 00:23:55,200
So making it at home,
just like a mashed potato,
551
00:23:55,200 --> 00:23:56,680
but it's quite a fine puree
552
00:23:56,680 --> 00:23:58,880
with garlic and lemon -
that's pretty much it.
553
00:23:58,880 --> 00:24:00,760
"Lots of garlic, lots of lemon."
554
00:24:00,760 --> 00:24:03,520
I'm, like, "OK, but
what does that tell me?"
555
00:24:03,520 --> 00:24:07,240
Do I weigh it and go off
weight-to-butter ratio?
556
00:24:07,240 --> 00:24:09,880
BRENT: Do you know
the weight-to-butter ratio?
557
00:24:09,880 --> 00:24:11,040
No.
558
00:24:11,040 --> 00:24:13,960
I've gotta work on passing these
through the sieve
559
00:24:13,960 --> 00:24:16,320
and then going and getting my butter
560
00:24:16,320 --> 00:24:20,280
to just sort of make this skordalia
come together.
561
00:24:20,280 --> 00:24:24,080
So I think I need about,
like, 1.5 kilos of butter.
562
00:24:25,120 --> 00:24:26,600
THEO: We all good?
Yep.
563
00:24:26,600 --> 00:24:29,840
Checking in with Melissa
for our galaktoboureko,
564
00:24:29,840 --> 00:24:31,320
and she's going great.
565
00:24:31,320 --> 00:24:32,880
She's got the custard done.
566
00:24:32,880 --> 00:24:34,880
Yeah.
Good? Yeah?
567
00:24:34,880 --> 00:24:36,480
I think Malissa's really...
568
00:24:36,480 --> 00:24:39,640
She's a close neighbour,
you know, being Italian.
569
00:24:39,640 --> 00:24:41,120
(LAUGHS)
So I think she's really...
570
00:24:41,120 --> 00:24:42,720
She's really showing her colours now,
571
00:24:42,720 --> 00:24:44,200
getting into the Greek flavours.
572
00:24:44,200 --> 00:24:46,080
That's it!
So, yeah, very happy.
573
00:24:47,240 --> 00:24:49,240
SHANNON: Are you happy with
the pastry? Where's your filo?
574
00:24:49,240 --> 00:24:51,720
There's a tester in the oven now.
Oh, show me.
575
00:24:51,720 --> 00:24:54,720
I've made a tester filo
and I'm hoping that
576
00:24:54,720 --> 00:24:57,160
it comes out as
a beautiful filo disc.
577
00:24:57,160 --> 00:24:58,800
Oh, no!
578
00:24:58,800 --> 00:25:00,760
Oh, no, that's not what we're after.
579
00:25:00,760 --> 00:25:02,320
I'm not happy with it.
580
00:25:02,320 --> 00:25:04,840
It's lifted too much.
It's uneven now.
581
00:25:04,840 --> 00:25:06,320
It doesn't look refined at all.
582
00:25:06,320 --> 00:25:07,680
OK.
583
00:25:07,680 --> 00:25:10,080
You're getting under the pump
a bit now.
584
00:25:10,080 --> 00:25:12,000
I want them to cover the whole bowl.
585
00:25:12,000 --> 00:25:13,480
I want this like a creme brulee.
586
00:25:13,480 --> 00:25:15,280
Everything underneath is a surprise.
Yep, OK.
587
00:25:15,280 --> 00:25:18,920
I just need to, yeah, figure out
how to bake this
588
00:25:18,920 --> 00:25:21,160
to keep that round shape
that I want for it.
589
00:25:21,160 --> 00:25:23,200
We want it to look really refined.
590
00:25:23,200 --> 00:25:24,680
What can I help you with?
591
00:25:24,680 --> 00:25:28,400
Um, maybe organise the biggest
cookie cutter we have.
592
00:25:28,400 --> 00:25:31,000
I think I have a good idea
to keep these uniform.
593
00:25:31,000 --> 00:25:34,080
From failures, that's where
you learn and you get better.
594
00:25:34,080 --> 00:25:36,920
I wanna cut these filos into discs.
595
00:25:37,960 --> 00:25:40,720
Another pan on top of the baking tray
596
00:25:40,720 --> 00:25:43,320
so it keeps pressure on the filo
597
00:25:43,320 --> 00:25:44,960
so it doesn't move too much.
598
00:25:44,960 --> 00:25:47,040
Behind, behind, behind.
599
00:25:47,040 --> 00:25:50,760
The clock keeps ticking.
That's the enemy today.
600
00:25:50,760 --> 00:25:55,040
So I throw it in the oven
and I pray to...Zeus.
601
00:25:56,240 --> 00:25:58,280
Red team, navy team,
602
00:25:58,280 --> 00:25:59,960
there is 30 minutes to go!
603
00:25:59,960 --> 00:26:02,320
Come on, push! Let's go!
604
00:26:03,760 --> 00:26:04,880
Beautiful.
605
00:26:04,880 --> 00:26:07,120
(DRAMATIC MUSIC)
606
00:26:07,120 --> 00:26:09,840
Did you... Did you pass this?
607
00:26:09,840 --> 00:26:11,960
Yeah, I did.
Lumpy as.
608
00:26:11,960 --> 00:26:13,440
Looking into the pot,
609
00:26:13,440 --> 00:26:17,160
this skordalia,
it does look thick and clumpy.
610
00:26:17,160 --> 00:26:18,640
Yeah, too much butter.
OK.
611
00:26:18,640 --> 00:26:20,480
It's separated.
612
00:26:20,480 --> 00:26:22,640
Like, these potatoes
613
00:26:22,640 --> 00:26:25,960
are not looking good
from anyone's perspective.
614
00:26:27,240 --> 00:26:29,640
It's like the temple of doom.
615
00:26:29,640 --> 00:26:31,760
It's not looking good.
616
00:26:51,040 --> 00:26:53,760
10 minutes to go to service!
Come on! 10 minutes!
617
00:26:53,760 --> 00:26:55,520
DECLAN: Alright.
618
00:26:55,520 --> 00:26:57,000
Did you...did you pass this?
619
00:26:57,000 --> 00:26:59,040
Yeah, I did.
Lumpy as.
620
00:26:59,040 --> 00:27:00,600
Yep. Oh, that's butter.
621
00:27:00,600 --> 00:27:02,080
Big clumps of butter,
maybe, in there.
622
00:27:02,080 --> 00:27:03,560
Yeah, too much butter.
OK.
623
00:27:03,560 --> 00:27:05,760
So next time you just put
a little bit of butter
624
00:27:05,760 --> 00:27:07,280
to stop lumps forming - that's all.
625
00:27:09,160 --> 00:27:11,400
JOCK: What's that?
ANDY: That's split mash.
626
00:27:11,400 --> 00:27:13,320
Um, my sko...'skordoppia'.
627
00:27:13,320 --> 00:27:14,800
Huh?
'Skordoppia'.
628
00:27:14,800 --> 00:27:16,280
Skordalia.
Skordalia.
629
00:27:17,880 --> 00:27:19,960
That's all meant to be emulsified,
isn't it?
630
00:27:20,960 --> 00:27:23,200
My skordalia has split.
631
00:27:23,200 --> 00:27:27,680
And I just want, like, silky-smooth
mashed potato.
632
00:27:27,680 --> 00:27:30,160
I want you go get five pans
with a handle.
633
00:27:30,160 --> 00:27:31,160
Yeah.
OK?
634
00:27:31,160 --> 00:27:34,040
And we're gonna have a little bit of
milk and bring it back, OK?
635
00:27:34,040 --> 00:27:35,240
Alright.
636
00:27:35,240 --> 00:27:39,720
If I don't serve up perfection
here at the NGV,
637
00:27:39,720 --> 00:27:41,960
like, I'm gonna be
letting the team down.
638
00:27:41,960 --> 00:27:43,240
Keep pushing, Deccy.
639
00:27:44,400 --> 00:27:47,160
So Shannon just wants me
to do it in saucepans.
640
00:27:47,160 --> 00:27:48,840
So let's do it.
641
00:27:48,840 --> 00:27:51,480
Yeah, so just with the quantity
that we've got going on
642
00:27:51,480 --> 00:27:54,760
I think it's better
to spread it out.
643
00:27:54,760 --> 00:27:57,040
I'm a fixer and I'm a fighter,
644
00:27:57,040 --> 00:27:58,880
so I'm gonna fix this mash.
645
00:27:58,880 --> 00:28:01,760
As the whisk gets into that
and these lumps around the side,
646
00:28:01,760 --> 00:28:03,640
that's where you got the issue.
647
00:28:03,640 --> 00:28:06,280
So get a rubber spatula.
And scrape it all in.
648
00:28:08,960 --> 00:28:10,200
Lamb's finished.
649
00:28:10,200 --> 00:28:11,920
I release it and...
650
00:28:11,920 --> 00:28:14,360
(LAUGHS) Like, stuff is
going everywhere.
651
00:28:14,360 --> 00:28:17,240
I'm expecting, um...
652
00:28:17,240 --> 00:28:19,600
..some beautiful fall-apart lamb.
653
00:28:19,600 --> 00:28:20,600
Um...
654
00:28:22,280 --> 00:28:25,880
It's making a big enough mess,
so it deserves to be fall-apart.
655
00:28:25,880 --> 00:28:29,320
We've gotta get this meat
into servings.
656
00:28:29,320 --> 00:28:33,560
I can smell the oregano, garlic,
lemon. It's ready to fall apart.
657
00:28:33,560 --> 00:28:36,160
You know, you put a fork in it
and it just goes, "Buh."
658
00:28:36,160 --> 00:28:37,200
That's what you want!
659
00:28:38,560 --> 00:28:41,360
We need to get that reducing.
I've got a pan there ready to go.
660
00:28:41,360 --> 00:28:42,360
OK.
661
00:28:42,360 --> 00:28:44,640
THEO: We've gotta move now. Come on!
662
00:28:44,640 --> 00:28:45,720
Come on!
663
00:28:45,720 --> 00:28:46,720
ADI: 26...
664
00:28:46,720 --> 00:28:48,200
This whole thing, this whole dish,
665
00:28:48,200 --> 00:28:50,040
oh, my gosh, we've got so much to do
666
00:28:50,040 --> 00:28:51,880
and we're, like, five minutes
to service.
667
00:28:51,880 --> 00:28:56,080
It's almost time to service
and we haven't started even cooking
668
00:28:56,080 --> 00:28:58,000
the seafood for our seafood stew.
669
00:28:58,000 --> 00:29:01,200
Maybe get a strainer and a pot
ready for that stock.
670
00:29:01,200 --> 00:29:02,200
Yep, yep.
671
00:29:02,200 --> 00:29:04,840
I'm finally venting
my pressure cookers
672
00:29:04,840 --> 00:29:07,600
and we need to balance our stock.
673
00:29:07,600 --> 00:29:10,240
Needs to yell "Greece!"
674
00:29:10,240 --> 00:29:12,320
It smells delicious.
Smells great, yeah.
675
00:29:12,320 --> 00:29:14,480
So I don't think it's gonna need
much refinement.
676
00:29:15,680 --> 00:29:17,160
The stock is super flavoursome.
677
00:29:17,160 --> 00:29:19,360
We've actually managed to pack
a lot of flavour in there
678
00:29:19,360 --> 00:29:20,840
in a short amount of time.
679
00:29:20,840 --> 00:29:22,320
RUE: What do you have left?
680
00:29:22,320 --> 00:29:25,400
We have to cook all the seafood,
so we need all hands on deck.
681
00:29:25,400 --> 00:29:27,600
Cath and Rue need
to leave dessert behind
682
00:29:27,600 --> 00:29:29,080
and come and help us on mains,
683
00:29:29,080 --> 00:29:32,800
because we are cooking all of
the seafood individually to order
684
00:29:32,800 --> 00:29:34,680
and it all needs to be perfect.
685
00:29:34,680 --> 00:29:36,600
What do you want me to do?
Um...
686
00:29:36,600 --> 00:29:39,120
I've gotta run over to
the other guys in a sec.
687
00:29:39,120 --> 00:29:40,760
Yeah, that's fine.
688
00:29:40,760 --> 00:29:43,240
Maybe you can then pick out
the mussels, yeah.
689
00:29:44,480 --> 00:29:46,560
THEO: Behind. Hot, hot, hot.
690
00:29:46,560 --> 00:29:50,440
It's time to take that second tester
out of the oven for my filo.
691
00:29:50,440 --> 00:29:52,720
And I pull it out
692
00:29:52,720 --> 00:29:55,160
and I take off that
baking sheet and...
693
00:29:56,160 --> 00:29:58,440
Yes! This is what I want.
694
00:29:58,440 --> 00:30:00,040
I'm rapt with those.
695
00:30:00,040 --> 00:30:04,080
Little discs of...discs of
filo pastry. Really happy.
696
00:30:04,080 --> 00:30:06,920
MALISSA: Oh, beautiful, Theo!
Good job.
697
00:30:06,920 --> 00:30:08,600
A perfect filo disc.
698
00:30:08,600 --> 00:30:11,080
They look golden-brown and crispy.
699
00:30:11,080 --> 00:30:13,160
Alright, now I'm ready to go.
700
00:30:13,160 --> 00:30:14,640
Oh, it's so good!
701
00:30:14,640 --> 00:30:17,360
I'm gonna clear this space
for service, guys.
702
00:30:17,360 --> 00:30:18,960
So this'll be all ready for service
703
00:30:18,960 --> 00:30:20,560
and then I'll come
and help you guys.
704
00:30:20,560 --> 00:30:23,280
This is split, is it?
705
00:30:23,280 --> 00:30:24,920
No, mate. That's come back together.
706
00:30:24,920 --> 00:30:27,680
I'm feeling a sense of relief.
707
00:30:27,680 --> 00:30:29,440
I've brought it back together.
708
00:30:30,480 --> 00:30:31,960
It's really yummy.
709
00:30:31,960 --> 00:30:34,440
Opa! (LAUGHS)
710
00:30:34,440 --> 00:30:36,920
You got that...that sauce
for me, Brent?
711
00:30:36,920 --> 00:30:38,400
BRENT: Yeah, yeah. Coming.
712
00:30:38,400 --> 00:30:40,360
DECLAN: We really need
to motor on now
713
00:30:40,360 --> 00:30:42,480
and start plating for service.
714
00:30:42,480 --> 00:30:44,720
SHANNON: OK, guys,
it's come down to this.
715
00:30:44,720 --> 00:30:46,440
10 seconds to go.
716
00:30:46,440 --> 00:30:48,240
CATH: Coming through,
coming through.
717
00:30:49,320 --> 00:30:51,000
DECLAN: Alright, lamb's up.
718
00:30:51,000 --> 00:30:52,560
Good job, guys.
719
00:30:53,720 --> 00:30:55,280
THEO: Service, please!
720
00:30:57,960 --> 00:31:01,360
Tell you what - you close your eyes
and you're somewhere in Greece.
721
00:31:01,360 --> 00:31:03,680
Like, the nice big chunk
of lamb there.
722
00:31:03,680 --> 00:31:05,360
Skordalia's next to it.
723
00:31:05,360 --> 00:31:07,120
We've got the stuffed courgette.
724
00:31:07,120 --> 00:31:08,280
Beautiful sauce.
725
00:31:08,280 --> 00:31:11,240
And then the oregano oil
just dotted around.
726
00:31:11,240 --> 00:31:12,840
Service!
727
00:31:14,080 --> 00:31:16,480
I think Brent and Declan have done
really well with these dishes.
728
00:31:16,480 --> 00:31:18,760
You know, it's refined Greek dishes
729
00:31:18,760 --> 00:31:20,680
and I think, yeah,
it all works, yeah.
730
00:31:20,680 --> 00:31:23,520
As I'm watching these dishes go out,
731
00:31:23,520 --> 00:31:25,520
I can see this as my future now.
732
00:31:25,520 --> 00:31:27,640
DECLAN: It's like
'My Big Fat Greek Wedding'.
733
00:31:28,640 --> 00:31:30,120
I love being in here,
734
00:31:30,120 --> 00:31:31,800
a commercial kitchen.
735
00:31:31,800 --> 00:31:34,160
You know, I've got my troops,
736
00:31:34,160 --> 00:31:35,800
I'm cooking Greek food.
737
00:31:35,800 --> 00:31:37,440
And I'm loving it.
738
00:31:38,440 --> 00:31:40,520
It's amazing to have that vision
739
00:31:40,520 --> 00:31:43,560
because when I started
this competition,
740
00:31:43,560 --> 00:31:45,640
it was kinda, like, "Well,
who knows what's gonna happen?"
741
00:31:45,640 --> 00:31:48,840
And now I can see where I'm going
and it's amazing.
742
00:31:48,840 --> 00:31:50,320
Service, please!
743
00:31:54,000 --> 00:31:56,480
(DELICATE MUSIC)
744
00:32:02,080 --> 00:32:04,200
ANDY: Here we go!
Hello! Thank you!
745
00:32:04,200 --> 00:32:06,680
Hello!
Alright.
746
00:32:06,680 --> 00:32:09,360
OK, so this is the main
from the red team.
747
00:32:10,520 --> 00:32:12,360
A lamb shoulder, skordalia,
748
00:32:12,360 --> 00:32:15,760
stuffed courgette with
oregano and parsley oil.
749
00:32:20,600 --> 00:32:23,360
(TENSE MUSIC)
750
00:32:36,680 --> 00:32:37,800
Smashed it.
751
00:32:38,800 --> 00:32:40,680
Oh-ho!
(LAUGHS)
752
00:32:41,920 --> 00:32:44,160
I absolutely loved that.
753
00:32:45,200 --> 00:32:48,440
The meat itself was fall-apart,
delicious.
754
00:32:48,440 --> 00:32:52,720
Then you have a little bit of the
courgette with the capers in there
755
00:32:52,720 --> 00:32:54,680
and the capsicum and the olives.
756
00:32:54,680 --> 00:32:58,080
Then you have the fattiness
of that skordalia that's in there.
757
00:32:58,080 --> 00:32:59,560
Oh, my God.
758
00:32:59,560 --> 00:33:01,680
It brought everything together
759
00:33:01,680 --> 00:33:03,440
and just made me want more.
760
00:33:04,920 --> 00:33:06,760
I was a little worried
with this challenge
761
00:33:06,760 --> 00:33:09,240
that perhaps they might have gotten
carried away with
762
00:33:09,240 --> 00:33:11,160
trying to modernise something
763
00:33:11,160 --> 00:33:14,000
and then in that effort,
kind of lose
764
00:33:14,000 --> 00:33:17,560
or detract from
the Greekness of it all.
765
00:33:17,560 --> 00:33:19,480
But this is a delicious
dish of food.
766
00:33:19,480 --> 00:33:23,840
The texture of the lamb itself is
really fall-apart and tender.
767
00:33:23,840 --> 00:33:26,320
I loved the zucchini
or the courgette
768
00:33:26,320 --> 00:33:29,800
bringing some pepperiness
and some bitterness there.
769
00:33:29,800 --> 00:33:32,400
It's the thing that really just
underpins everything
770
00:33:32,400 --> 00:33:34,280
and brings the dish together.
771
00:33:34,280 --> 00:33:36,920
The skordalia - hats off to Declan.
772
00:33:36,920 --> 00:33:41,040
Like, that did NOT look like that
about half an hour ago.
773
00:33:41,040 --> 00:33:44,280
It was silky, it was smooth,
it was rich.
774
00:33:44,280 --> 00:33:46,120
So...yes.
775
00:33:46,120 --> 00:33:47,880
I'm stoked. I'm happy.
776
00:33:47,880 --> 00:33:49,680
Oh, yes.
I'm ready for some more food now.
777
00:33:50,800 --> 00:33:53,000
RHIANNON: Let's get this
seafood happening, guys.
778
00:33:53,000 --> 00:33:55,320
So one of us on seafood each.
779
00:33:55,320 --> 00:33:58,280
You'll do scallops. I'll do prawns.
You do fish.
780
00:33:58,280 --> 00:34:00,120
SHANNON: Have you cooked
the seafood yet?
781
00:34:00,120 --> 00:34:01,120
Uh, no.
782
00:34:01,120 --> 00:34:04,880
Service has started, the red team
is sending their dishes out.
783
00:34:04,880 --> 00:34:06,960
Our team is still not ready.
784
00:34:06,960 --> 00:34:09,880
We still have to cook off
our seafood.
785
00:34:09,880 --> 00:34:12,120
I'm worried about your prawns
are gonna be cooked on here.
786
00:34:12,120 --> 00:34:14,200
Kingfish is here. I'm gonna have
someone on the kingfish.
787
00:34:14,200 --> 00:34:16,760
It's, like, crazy in the room.
788
00:34:16,760 --> 00:34:18,480
Let's get this kingfish in, quickly.
789
00:34:18,480 --> 00:34:19,480
Let's go.
790
00:34:19,480 --> 00:34:22,320
Everyone is panicking.
Take them out. Take them out now.
791
00:34:22,320 --> 00:34:23,880
Holy moly, ladies.
792
00:34:23,880 --> 00:34:25,440
RUE: Yeah, I know.
793
00:34:35,320 --> 00:34:39,000
Applications for contestants
are now open.
794
00:34:39,000 --> 00:34:41,480
Head to the link and apply.
795
00:34:44,280 --> 00:34:46,880
SHANNON: OK, let's bring the plates
up. You get the plates all ready.
796
00:34:46,880 --> 00:34:49,520
Yep.
Two of you plate, two of you cook.
797
00:34:49,520 --> 00:34:52,160
I feel so deflated
when I look at the red team
798
00:34:52,160 --> 00:34:55,360
and their plates are going out
and we still don't even have a dish.
799
00:34:56,800 --> 00:34:59,840
Guys, we're working on
four plates at a time. Yep.
800
00:34:59,840 --> 00:35:01,520
We have got so much to do.
801
00:35:01,520 --> 00:35:04,960
So we're all pulling together to help
each other get this dish out.
802
00:35:04,960 --> 00:35:07,960
Two fish, four tomato, one scallop,
803
00:35:07,960 --> 00:35:10,720
one mussel, one prawn, one calamari.
804
00:35:10,720 --> 00:35:13,880
Rue and I are plating
as fast as we can.
805
00:35:13,880 --> 00:35:15,640
ADI: Here's another four scallops.
806
00:35:15,640 --> 00:35:17,280
I'm gonna work on the next set of...
807
00:35:17,280 --> 00:35:19,320
Squid, squid, squid?
Squid coming up. OK.
808
00:35:19,320 --> 00:35:21,400
I'm looking at the squid.
It's crispy.
809
00:35:21,400 --> 00:35:24,880
The rest of the seafood looks like
it's cooked perfectly.
810
00:35:24,880 --> 00:35:27,400
And it's finally come together.
811
00:35:27,400 --> 00:35:29,240
RUE: It looks bougie.
812
00:35:29,240 --> 00:35:31,280
Service, please!
813
00:35:31,280 --> 00:35:34,800
There's one jug per two plates,
please. Thank you.
814
00:35:34,800 --> 00:35:36,280
Thank you.
815
00:35:38,400 --> 00:35:40,360
I can see seafood stew.
Ooh!
816
00:35:40,360 --> 00:35:41,520
Ooh!
817
00:35:41,520 --> 00:35:43,200
Thank you!
Thank you.
818
00:35:44,480 --> 00:35:45,800
Wow!
Thank you.
819
00:35:47,120 --> 00:35:50,560
So from the blue team,
a Greek seafood stew.
820
00:35:50,560 --> 00:35:52,960
And may I just say,
this looks stunning.
821
00:35:52,960 --> 00:35:55,560
That looks epic. That looks so good.
822
00:35:55,560 --> 00:35:58,080
So I think we, uh...have got
a little sauce job.
823
00:35:58,080 --> 00:35:59,680
Pour a little more? Yep.
Here you go.
824
00:35:59,680 --> 00:36:01,760
Ladies first.
Oh, thank you so much.
825
00:36:01,760 --> 00:36:03,360
Sauce job.
826
00:36:26,440 --> 00:36:27,920
Beautifully cooked prawn.
827
00:36:27,920 --> 00:36:30,520
Yeah, my fish is great.
Stunning.
828
00:36:32,600 --> 00:36:35,720
Again, I'm a happy man.
I'm a happy man.
829
00:36:35,720 --> 00:36:38,360
I think it came to the table
and we all just got excited
830
00:36:38,360 --> 00:36:41,760
'cause it looked elevated,
it looked refined,
831
00:36:41,760 --> 00:36:44,440
it looked like exactly what we were
looking for from this challenge.
832
00:36:45,440 --> 00:36:46,920
The cooking of the seafood -
833
00:36:46,920 --> 00:36:51,400
like, we were always going to be
honing in on that with this dish.
834
00:36:51,400 --> 00:36:53,480
They're all perfectly cooked.
835
00:36:53,480 --> 00:36:56,080
Scallop - beautifully caramelised
on one side.
836
00:36:56,080 --> 00:36:59,600
Prawn - just-set silky goodness.
837
00:36:59,600 --> 00:37:03,440
Tail removed so I don't need to mess
around with it. I love that.
838
00:37:03,440 --> 00:37:05,560
Mussel - plump, juicy.
839
00:37:05,560 --> 00:37:09,400
Kingfish and the squid tentacles -
perfectly cooked.
840
00:37:09,400 --> 00:37:12,480
All of us, exactly the same story.
841
00:37:12,480 --> 00:37:15,560
And can I just say how difficult
it is to achieve this?
842
00:37:15,560 --> 00:37:16,920
Yeah.
843
00:37:16,920 --> 00:37:20,200
This is definitely
a lot harder to pull off
844
00:37:20,200 --> 00:37:22,120
than the braised lamb dish.
845
00:37:22,120 --> 00:37:23,640
Yes.
Ooh, tough one!
846
00:37:23,640 --> 00:37:26,120
Difficulty rating definitely counts
for something here, I think.
847
00:37:28,280 --> 00:37:30,000
RUE: Service, please!
848
00:37:31,520 --> 00:37:33,040
MALISSA: Service, please!
849
00:37:33,040 --> 00:37:35,080
Are these the last three?
Yes. Thank you!
850
00:37:35,080 --> 00:37:36,560
Good job, guys.
851
00:37:36,560 --> 00:37:40,200
The main has gone out now and
I'm ready to plate up the dessert.
852
00:37:42,960 --> 00:37:45,000
Presentation is key today.
853
00:37:46,480 --> 00:37:48,520
Does that look like a creme brulee?
854
00:37:48,520 --> 00:37:50,320
Or do I need more sugar?
Yeah, it does.
855
00:37:51,320 --> 00:37:53,120
In the beginning, I'm thinking
856
00:37:53,120 --> 00:37:57,680
to torch the top of the filo
kinda like a creme brulee.
857
00:38:01,360 --> 00:38:02,840
BRENT: Ooh. Nah, bitter.
858
00:38:02,840 --> 00:38:04,760
Bitter, right? Yeah.
Bitter.
859
00:38:06,040 --> 00:38:07,800
That doesn't work.
860
00:38:07,800 --> 00:38:10,760
I think that looks nice
glossy like that.
861
00:38:10,760 --> 00:38:11,760
Yeah.
862
00:38:11,760 --> 00:38:14,960
So maybe we brush some of
the lemon honey syrup on top.
863
00:38:14,960 --> 00:38:16,920
I like the way that looks.
864
00:38:16,920 --> 00:38:19,360
Piling everything up
would be quite nice.
865
00:38:19,360 --> 00:38:20,360
Yeah.
866
00:38:20,360 --> 00:38:23,920
Makes it look like
a fine-dining galaktoboureko.
867
00:38:23,920 --> 00:38:26,640
And it's gonna eat so nice
868
00:38:26,640 --> 00:38:28,280
with the lemon honey syrup.
869
00:38:28,280 --> 00:38:30,280
Then you're gonna crack into it
and just...
870
00:38:30,280 --> 00:38:33,680
..the beautiful surprise of fig,
pistachio, just...
871
00:38:33,680 --> 00:38:35,960
That's my heart. Love it.
872
00:38:35,960 --> 00:38:38,240
(HUMS TUNE)
(TRADITIONAL GREEK MUSIC)
873
00:38:38,240 --> 00:38:39,800
Whoo-hoo!
874
00:38:40,880 --> 00:38:43,240
You're actually good at that!
(LAUGHS) Yeah!
875
00:38:43,240 --> 00:38:44,960
I am so happy today.
876
00:38:44,960 --> 00:38:47,200
I feel like I've thrived
under the pressure.
877
00:38:47,200 --> 00:38:50,160
(MALISSA LAUGHS)
878
00:38:50,160 --> 00:38:51,800
Service, please.
879
00:38:51,800 --> 00:38:53,520
I'm lapping it up.
880
00:38:53,520 --> 00:38:55,280
I'm grateful to be here.
881
00:38:55,280 --> 00:38:59,120
I'm so happy to be sharing
my culture with everyone.
882
00:38:59,120 --> 00:39:01,960
And this is what food is all about.
883
00:39:01,960 --> 00:39:04,760
Good job! You're amazing.
884
00:39:04,760 --> 00:39:05,880
Far out.
Well done.
885
00:39:05,880 --> 00:39:07,360
(SIGHS)
886
00:39:09,880 --> 00:39:11,520
Thank you!
Thank you.
887
00:39:11,520 --> 00:39:13,720
(WAITER MURMURS)
Thank you.
888
00:39:14,720 --> 00:39:17,440
OK, so from the red team,
a dessert of
889
00:39:17,440 --> 00:39:19,600
Greek creme brulee galaktoboureko
890
00:39:19,600 --> 00:39:21,480
with fig and honey syrup.
891
00:39:22,680 --> 00:39:24,480
(PASTRY CRUNCHES)
892
00:39:24,480 --> 00:39:26,840
That's a crispy filo.
Yeah.
893
00:39:51,240 --> 00:39:53,160
Firstly, the filo pastry,
894
00:39:53,160 --> 00:39:55,840
like, it is so good.
895
00:39:58,000 --> 00:40:00,520
I was keen to see how he'd go
doing it in bulk
896
00:40:00,520 --> 00:40:03,000
and especially 'cause he had
a little bit of trouble, Theo,
897
00:40:03,000 --> 00:40:04,680
in his first batch.
898
00:40:04,680 --> 00:40:07,320
But I mean, it was golden,
it was flaky,
899
00:40:07,320 --> 00:40:09,600
it was layers upon layers
upon layers.
900
00:40:09,600 --> 00:40:12,200
So whatever problems he had,
he overcame them
901
00:40:12,200 --> 00:40:14,840
and he's produced a perfect result
again.
902
00:40:14,840 --> 00:40:16,720
Going underneath and you get, like,
903
00:40:16,720 --> 00:40:18,800
you know, the roasted pistachios,
904
00:40:18,800 --> 00:40:21,440
the kinda softened figs
905
00:40:21,440 --> 00:40:23,920
and then it's really
all just bound together by
906
00:40:23,920 --> 00:40:26,400
that kinda semolina custard.
907
00:40:26,400 --> 00:40:28,880
So definitely got Greek flavours,
Greek vibes.
908
00:40:28,880 --> 00:40:33,280
Creme brulee to me is
all about two textures.
909
00:40:33,280 --> 00:40:35,640
One is the snap of burnt sugar.
910
00:40:36,760 --> 00:40:38,920
Brulee.
Yep. Magical.
911
00:40:38,920 --> 00:40:40,800
And the second thing is the creme,
912
00:40:40,800 --> 00:40:45,400
which is that just-set,
impossibly creamy texture.
913
00:40:45,400 --> 00:40:49,320
And he's nailed both. I loved that.
914
00:40:49,320 --> 00:40:51,120
Service, please!
915
00:40:51,120 --> 00:40:54,040
Last ones!
Oh, my God!
916
00:40:55,520 --> 00:40:58,000
So we have just finished
main service
917
00:40:58,000 --> 00:41:01,920
and we have to get started
on our dessert.
918
00:41:01,920 --> 00:41:03,960
And we're rushing to plate up.
919
00:41:03,960 --> 00:41:06,240
You can do the mousse.
I'll probably, like...
920
00:41:06,240 --> 00:41:07,920
Oh, I'm scared too.
Are ya?
921
00:41:07,920 --> 00:41:10,360
Yeah.
It's your dessert! Make it happen!
922
00:41:10,360 --> 00:41:11,840
You'll be amazing, Rue!
OK!
923
00:41:11,840 --> 00:41:13,400
Believe in yourself!
OK!
924
00:41:14,480 --> 00:41:17,040
So we've decided to use
the espuma gun
925
00:41:17,040 --> 00:41:19,480
and actually make our mousse
into a foam
926
00:41:19,480 --> 00:41:21,120
to elevate the dish.
927
00:41:21,120 --> 00:41:23,400
But I've never done it before.
928
00:41:23,400 --> 00:41:24,600
Ah!
929
00:41:24,600 --> 00:41:26,600
I'm not gonna lie...
Go. Go, go. You've got this.
930
00:41:26,600 --> 00:41:27,880
Yep, OK.
931
00:41:31,080 --> 00:41:32,360
ALL: Ohh!
932
00:41:32,360 --> 00:41:33,840
I'm so sorry!
933
00:41:35,600 --> 00:41:37,080
This is not good.
934
00:41:37,080 --> 00:41:40,000
I am making a mess.
935
00:41:47,480 --> 00:41:57,400
(DRAMATIC MUSIC)
936
00:41:57,400 --> 00:41:59,960
(LAUGHS) Oh, my gosh!
937
00:41:59,960 --> 00:42:01,960
Oh, my gosh!
938
00:42:01,960 --> 00:42:04,440
I get one plate.
939
00:42:04,440 --> 00:42:07,840
The next plate, I'm thinking, "OK,
I'm confident now. I got this."
940
00:42:08,960 --> 00:42:11,160
I...I think I've got
the hang of it now.
941
00:42:11,160 --> 00:42:12,640
I'm sorry, guys.
942
00:42:12,640 --> 00:42:14,600
It will not happen again.
943
00:42:14,600 --> 00:42:16,600
Yeah, nice, Rue.
Yeah, look at you!
944
00:42:16,600 --> 00:42:19,560
Go, guys! Like, the other team
have finished desserts.
945
00:42:19,560 --> 00:42:22,040
Whilst I'm plating up the mousse,
946
00:42:22,040 --> 00:42:25,440
Adi and Rhi are adding
the roasted grapes,
947
00:42:25,440 --> 00:42:29,360
the apricot
and the caramelised walnuts.
948
00:42:29,360 --> 00:42:31,200
Happy?
Yep.
949
00:42:31,200 --> 00:42:33,400
In the end, I drizzle a bit of
950
00:42:33,400 --> 00:42:35,440
the honey and orange blossom syrup.
951
00:42:35,440 --> 00:42:37,000
Yeah, beautiful.
952
00:42:37,000 --> 00:42:38,720
CATH: Very strong,
the orange blossom.
953
00:42:38,720 --> 00:42:40,960
That's gonna be beautiful with
everything else, though.
954
00:42:40,960 --> 00:42:43,040
Yeah, that's true.
Only a tiny little bit.
955
00:42:43,040 --> 00:42:44,600
OK. Service, please!
956
00:42:54,400 --> 00:42:55,640
Thank you!
957
00:42:57,360 --> 00:42:58,880
Thank you very much.
958
00:42:59,880 --> 00:43:00,920
Wow!
959
00:43:02,000 --> 00:43:04,560
From the blue team,
we have a Greek yoghurt mousse
960
00:43:04,560 --> 00:43:09,560
with roasted grapes, honeyed syrup
and spiced walnuts.
961
00:43:30,040 --> 00:43:31,520
I like the candied walnuts.
962
00:43:31,520 --> 00:43:33,880
I think that they are
beautifully crunchy.
963
00:43:33,880 --> 00:43:35,480
They have that lovely
bitterness to them.
964
00:43:35,480 --> 00:43:38,120
And those in themselves
are quite nice.
965
00:43:38,120 --> 00:43:40,840
The grapes give you some nice pops
of sweetness.
966
00:43:40,840 --> 00:43:44,080
The mousse has a nice sourness
from the Greek yoghurt.
967
00:43:44,080 --> 00:43:47,720
I think why I'm grappling
with this dish
968
00:43:47,720 --> 00:43:50,040
is that it feels like a lot of ideas
969
00:43:50,040 --> 00:43:54,560
trying to form together
a cohesive dish
970
00:43:54,560 --> 00:43:56,560
and it really just
hasn't gotten there.
971
00:43:56,560 --> 00:43:58,920
I understand the intention...
972
00:44:00,040 --> 00:44:03,680
..of this dish was to have
a white-chocolatey, fruity...
973
00:44:03,680 --> 00:44:06,320
Like, I get it. I get what they were
trying to manifest here.
974
00:44:06,320 --> 00:44:08,960
Lot of really good, considered things
going on there.
975
00:44:08,960 --> 00:44:12,440
But I think it's a flavour battle
that's just one step too much for me.
976
00:44:12,440 --> 00:44:13,920
Couldn't agree more.
977
00:44:13,920 --> 00:44:15,640
There's a lot of big flavours,
978
00:44:15,640 --> 00:44:19,320
and especially that honey and orange
blossom syrup around the outside.
979
00:44:19,320 --> 00:44:21,160
There's so many things
going on here,
980
00:44:21,160 --> 00:44:23,160
but nothing's really
meshing together.
981
00:44:23,160 --> 00:44:25,720
I think that that's the biggest
problem with this dish.
982
00:44:28,320 --> 00:44:31,520
I'm ready. You ready?
ALL: Service, please!
983
00:44:31,520 --> 00:44:34,200
(ALL CHEER)
984
00:44:34,200 --> 00:44:36,360
Oh, well done!
985
00:44:36,360 --> 00:44:38,040
My God.
Well done!
986
00:44:39,880 --> 00:44:41,960
Whoa!
Good, right?
987
00:44:41,960 --> 00:44:44,600
(MALISSA MUMBLES) That's so good!
988
00:44:44,600 --> 00:44:47,920
(MOMENTOUS MUSIC)
989
00:44:50,240 --> 00:44:54,960
Alright, let's see which team
has earned their place
990
00:44:54,960 --> 00:44:57,360
in tomorrow's Immunity Challenge.
991
00:44:59,520 --> 00:45:02,160
Navy team, your seafood stew
992
00:45:02,160 --> 00:45:04,760
was sophisticated and elevated.
993
00:45:05,760 --> 00:45:07,400
It was exactly what we asked for.
994
00:45:08,840 --> 00:45:14,360
Red team, nothing is more Greek
than lamb, potatoes and zucchini.
995
00:45:15,360 --> 00:45:17,320
But you took those simple flavours
996
00:45:17,320 --> 00:45:22,080
and turned them into
a completely refined dish.
997
00:45:22,080 --> 00:45:24,360
I think it was perfectly executed.
998
00:45:24,360 --> 00:45:26,200
Well done, well done.
999
00:45:26,200 --> 00:45:27,560
Wow!
1000
00:45:29,360 --> 00:45:31,600
So both the mains
were really strong.
1001
00:45:31,600 --> 00:45:34,480
You know what that means.
It all came down to dessert.
1002
00:45:34,480 --> 00:45:36,280
Navy team,
1003
00:45:36,280 --> 00:45:38,840
while the concept of
a Greek yoghurt dish
1004
00:45:38,840 --> 00:45:41,920
with grapes and walnuts,
it sounds fantastic,
1005
00:45:41,920 --> 00:45:45,720
unfortunately, the dish
lacked identity as a whole.
1006
00:45:45,720 --> 00:45:47,320
Ohh.
1007
00:45:47,320 --> 00:45:51,280
Red team, we understood
the concept of the dish.
1008
00:45:52,440 --> 00:45:54,240
But more than that,
1009
00:45:54,240 --> 00:45:57,600
we loved the snap of
that perfect filo pastry.
1010
00:45:57,600 --> 00:46:00,680
And that's why, red team,
you are the winners today.
1011
00:46:00,680 --> 00:46:02,920
(CONTESTANTS CHEER)
DECLAN: Opa!
1012
00:46:02,920 --> 00:46:04,320
Opa!
1013
00:46:06,000 --> 00:46:07,120
Yes!
1014
00:46:07,120 --> 00:46:09,360
Oh, my God, this is relief.
1015
00:46:09,360 --> 00:46:11,760
All the weight has been
lifted off my shoulders.
1016
00:46:11,760 --> 00:46:13,000
Thank you.
1017
00:46:13,000 --> 00:46:15,280
You can go home to your parents'
house this weekend.
1018
00:46:15,280 --> 00:46:17,400
(LAUGHS)
1019
00:46:17,400 --> 00:46:19,280
My dad would be... Yeah.
1020
00:46:19,280 --> 00:46:23,160
"You're lucky you didn't embarrass me
and yourself."
1021
00:46:23,160 --> 00:46:26,240
So I'm really happy
that I got it done today
1022
00:46:26,240 --> 00:46:27,720
for that fact alone.
1023
00:46:27,720 --> 00:46:31,880
Declan, Brent, Theo and Malissa,
congratulations.
1024
00:46:31,880 --> 00:46:35,080
You have won an all-important spot
in tomorrow's Immunity Challenge,
1025
00:46:35,080 --> 00:46:37,960
where one of you will be
guaranteed safety
1026
00:46:37,960 --> 00:46:39,640
from Sunday's elimination.
1027
00:46:39,640 --> 00:46:41,120
And just maybe...
1028
00:46:41,120 --> 00:46:44,120
..a shiny little gold pin as well.
1029
00:46:44,120 --> 00:46:45,480
ALL: Ooh!
1030
00:46:45,480 --> 00:46:47,120
Of course, Shannon
will be joining us again
1031
00:46:47,120 --> 00:46:49,320
to help you get your hands on it.
1032
00:46:49,320 --> 00:46:52,160
Well done today, everybody.
Head on out.
1033
00:46:52,160 --> 00:46:53,840
See you tomorrow!
ANDY: Nice one, crew.
1034
00:46:53,840 --> 00:46:55,320
Good stuff today.
1035
00:46:55,320 --> 00:46:56,840
(ALL CHATTER)
1036
00:46:57,880 --> 00:46:59,800
Oh, good job!
1037
00:46:59,800 --> 00:47:02,160
Tomorrow night on
MasterChef Australia...
1038
00:47:02,160 --> 00:47:04,120
ADI: Come on, guys!
1039
00:47:04,120 --> 00:47:06,920
..with only four of them
cooking for immunity...
1040
00:47:06,920 --> 00:47:09,240
MALISSA: I just want this so badly.
1041
00:47:09,240 --> 00:47:10,880
DECLAN: I really wanna push myself,
1042
00:47:10,880 --> 00:47:13,480
maybe do a couple of
risky things today.
1043
00:47:13,480 --> 00:47:14,520
Surprise!
1044
00:47:14,520 --> 00:47:16,200
..their chances are good.
1045
00:47:16,200 --> 00:47:17,640
High risk, high reward.
1046
00:47:17,640 --> 00:47:19,240
If you nail this,
you could see yourself
1047
00:47:19,240 --> 00:47:21,040
with a pin
back on that apron,
1048
00:47:21,040 --> 00:47:22,520
and how good
would that be?
1049
00:47:22,520 --> 00:47:23,520
But...
1050
00:47:23,520 --> 00:47:25,200
Please put
your hands together
1051
00:47:25,200 --> 00:47:26,720
for Kay-Lene Tan!
1052
00:47:26,720 --> 00:47:28,360
(CONTESTANTS CHEER)
1053
00:47:28,360 --> 00:47:29,840
..what are the odds
1054
00:47:29,840 --> 00:47:32,960
of beating
a professional chef?
1055
00:47:32,960 --> 00:47:35,200
Time to bring out
the big guns. Let's go.
1056
00:47:40,000 --> 00:47:42,320
Captions by Red Bee Media
80204
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