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00:00Sydney. Wow. What do we got? Opera house.
00:11It's a bit exciting, isn't it? I know.
00:14I know, isn't it stunning? How good's the Harbour Bridge and all that
00:19cool stuff? It is, yeah. It's a really clever. What a spot.
00:24This is pretty epic. Not bad, is it?
00:27We're here in glorious Sydney today and I'm so excited. This is home. This is where I've
00:32been for the last 27 years. Energy is palpable.
00:36We're so lucky.
00:41Stay here for the rest of the season.
00:43Good morning everyone.
00:47Welcome to Sydney.
00:50Welcome to Sydney.
00:56Check out this view. The Opera House, the Harbour Bridge and just over there, one of
01:03Sydney's local watering holes, Squire's Landing.
01:12Today, that's where your service challenge is taking place.
01:20Alrighty, let's get you into teams.
01:22Alright. How many colours will there be?
01:26No, you never allowed to look. Green again.
01:30Orange. No peeking, no peeking.
01:32Orange.
01:36Three.
01:40Three teams today. Orange, green and blue.
01:44I'm feeling pretty good and pretty confident about my team.
01:47You feeling the testosterone or what?
01:50Just a little bit.
01:52I'm really happy with my team.
01:56Now, this restaurant is not just known for its incredible views, but also tasty bites.
02:04Classic pub grub.
02:06And today, you'll be in charge of the kitchen.
02:11Yum.
02:13That is right. You're going to be serving up a good, honest pub feed.
02:19Each team will pick one starter and one main from a menu of pub classics.
02:24But we don't just want cookie cutter classics, right?
02:28We want everything we love about pub food revamped, restyled and revolutionised.
02:35Now, we've got a cheeky surprise for you today.
02:39There's a bit of a catch. Always.
02:44Only half of your team will be in the kitchen at one time.
02:51Three cooks to start.
02:53And then at the halfway mark, one of you will need to hand over to your other teammates.
02:57And they'll be left to finish a cook and serve your dishes to the diners.
03:00Oh, yes.
03:03They'll need to serve to 75 diners.
03:08Oh, wow.
03:11Today, you'll be serving some very special guests.
03:14Surf Lifesavers.
03:21So, to pull together your pub menu, you've got three hours and 15 minutes.
03:25Your starters, they'll need to hit the pass after two and a half hours.
03:28And your mains, 45 minutes after that.
03:31The team to cook the best menu overall will win immunity from Sunday's elimination.
03:36Oh, my God. We need to do this.
03:40Today is a good day to take risks.
03:43Because there's no better payoff than immunity.
03:46Those of you kicking off the cook, your time starts as soon as you hit the kitchen.
03:53Are you ready?
03:54Yeah.
03:55On your marks, get to cook!
03:59Good luck!
04:05Go team!
04:07Get in there.
04:11I'm in orange today.
04:13We've got Bo and Declan.
04:15Couldn't be happier with this team.
04:17Let's do this thing.
04:19What have we got there?
04:21We are taking over the pub.
04:23There's not a team captain as such with the challenge today.
04:25But I've sort of been put in a leadership type role.
04:27Wings, salt and pepper squid.
04:29Nachos, chicken parmi.
04:31Fish and chips.
04:33On the menu, we've got three starters and three mains.
04:35These are pub classics, so we can choose three for eight.
04:38I reckon squid for a starter.
04:40Agreed.
04:41Main?
04:42Let's go.
04:43Mate, fish and chips for sure.
04:45We've got the wings.
04:46That's bloody excellent, gents.
04:47Are they kingfish, yeah?
04:48Kingfish wings, juicy.
04:50Obviously, it can't be normal chips, right?
04:52Potatoes would be boring.
04:53What if we do zucchini fries?
04:56Is that better?
04:57Beer batter?
04:58We use some of the finest beer from the brewery here?
05:00We are at James Squire.
05:02We need a cohesive flavour profile to go with it, right?
05:05Yeah.
05:06So it's not just classic pub.
05:08I'm thinking Asian or Mediterranean.
05:10Yeah, Mediterranean style.
05:12My strategy today is to have a cohesion between the starter and the main.
05:16So we're kind of going to go down the Mediterranean kind of path
05:19with our recreation of the classic fish and chips
05:22and our salt and pepper squid.
05:24Can you kill it, Murray, chef?
05:25Yeah, definitely.
05:26I wanted to go seafood because we've got Declan here.
05:28He's going to prep like a machine.
05:30So are we using the tentacles or we just want the hoods?
05:33Maybe just the hoods.
05:34No, use the tentacles.
05:35Use the tentacles?
05:36Andy will hate us if we don't use the tentacles, man.
05:39No food waste, please.
05:41All right.
05:44Hello.
05:45Hello, hello.
05:46So on my team today, Samira, Sarah and me are going first.
05:50This is disaster.
05:51I can't believe they picked up everything.
05:53Who are these people?
05:54So we wanted to do wings.
05:55We wanted to do calamari.
05:57There's none left.
05:58It's not going well so far.
06:00You can do eggplant parmigiana.
06:02Chicken parma.
06:04We can do a Middle Eastern nachos.
06:06I can make flatbread deep fry and cut them into triangles.
06:10We really don't have a team leader today
06:12and we are having a little bit of trouble here deciding on our menu.
06:15Why don't we do like the crispy skin with the mushrooms and all of that?
06:19Like do a Middle Eastern parmigiana.
06:21Yeah.
06:22I think we're struggling here because we took everything.
06:26Hello.
06:27Harissa nachos.
06:29No, no, no.
06:30Nachos can't come on the boat.
06:31No, no, no.
06:32Too much, too much.
06:33All three of us are very kind of strong minded.
06:36I think stick to the fish and chips.
06:38With the fish.
06:41I'm just worried for main.
06:42It's not going to be enough.
06:45So today we picked up snapper wings.
06:47They're not as big and juicy as the kingfish wings,
06:49but the orange team has it.
06:52I reckon we can do that for main.
06:53I think we can.
06:54We don't have enough.
06:55I feel like things are just made for entree.
06:58We are really not agreeing with each other.
07:01We need to decide.
07:03If we don't decide on this dish, soon we will really be behind.
07:08We are in a big hole.
07:10Jean-Christophe, first time in Sydney.
07:12What a pleasure.
07:14I have been waiting for a very, very, very long time
07:16and you know what?
07:17It's really worth it.
07:19Spectacular.
07:21It's pretty impressive.
07:22It's turning it on for us.
07:23I know.
07:24Look at the weather.
07:25The sky.
07:27And we've given them a menu of classics.
07:29Pub classics to choose from and take inspiration from that
07:31and elevate it.
07:32For starters, we've got wings, nachos and salt and pepper squid.
07:36All smashing.
07:38And then for the mains, chicken parma, chicken parmi,
07:40whatever you want.
07:41Fish and chips and roast of the day.
07:43So there's no excuses here.
07:45Those classics can be interpreted in so many ways,
07:48but I still want to feel that urge to have a pot of beer
07:52with anything that I've eaten today.
07:54Absolutely.
07:55It's interesting with pub growth.
07:56I think there is a limit to how much you can change it
07:59because then people aren't satisfied.
08:01When you go to a pub, you kind of know what you're craving for.
08:04You need to recognise it.
08:05We need to recognise it.
08:06So it's going to be interesting to see the line that they bridge.
08:10Yeah, it has to be informal but relaxed.
08:13No she-she.
08:14No she-she.
08:15She's good.
08:17All right, I'm going to start portioning these up then.
08:19Oui.
08:24Myself, Rhi and Daz are on the blue team.
08:26I put my hand up to run the start of service
08:29and make sure I get everything handed over to a second team.
08:33We had an idea about brining some spatchcock
08:35and so what we're going to do is half the spatchcock,
08:37brine it and then dredge it and treat it exactly like you would wings.
08:41We're going to serve that with a little capsicum sauce
08:43and then for the main course, we chose fish and chips.
08:46So we're doing a pansy barramundi with essentially like a tartare beurre blanc.
08:52Daz is doing the fish at the moment, getting all these trimmed out.
08:55I'm just trimming up the spatchcock and got Rhiannon over here
08:58who's concentrating on getting all of the accoutrement for the entree done.
09:01We want to get as much prep done for the second team to come in
09:04so they walk in, make sure those pieces of protein are cooked really well.
09:07Time flies, team. Service starts in two hours.
09:10Come on, let's go!
09:14MUSIC
09:19But we are not big on parma, are we?
09:21Honestly, I kind of like the idea of a Middle Eastern.
09:23Is this like for roast?
09:26Should we make a roast?
09:29I'm really worried now because I can see the other teams already started chopping
09:33so how do you even chop something when you're still deciding what to cook?
09:36The idea, I think the fish wings, there's three, we can do three.
09:40For what?
09:41I love the fish main that we cooked.
09:43I love the fish main.
09:45We really need to lock this menu in as soon as possible.
09:49The girls still want to go ahead with snapper fish wings for our main.
09:52I agree on that. We locked it in.
09:54Otherwise, we'll have no meal at all.
09:57Let's do fish and chips.
09:59And it's just beautiful and then we do nachos.
10:01We do Middle Eastern nachos.
10:03So we've finally decided on a menu.
10:05For our entree, we will have Mediterranean, Middle Eastern inspired nachos
10:10and we're going to have fish wings for our main.
10:13Guys, now that we have a clean picture, let's just punch and do as much.
10:23Sarah, fish and chips for main?
10:25Yes.
10:26You guys are here using, are they snapper wings?
10:28Yes, we are.
10:29Yeah, we're basically making like a crispy double fried wing.
10:33And then fried chips on top.
10:35So really crispy with sumac.
10:41I'm just going to say, I think this is a massive risk to serve snapper wings.
10:46I get the dish, but snapper wings are small.
10:49That's what I think.
10:51It just doesn't seem like it's going to hold up to the other dishes.
11:07Jesus.
11:08No, I'm confused.
11:12It's really tough not knowing what's going on in that crazy kitchen at the moment.
11:16What sort of food they're working on in there and what we're walking into.
11:20But we've got Samira, Shnez and Sarah.
11:22I call them the flavour queens.
11:24I cannot wait to see what they've come up with.
11:26Behind, behind, sorry guys.
11:28Green team, you look like you're stressed.
11:30Are you all right?
11:31I want to cry, but I'm not because we can do this.
11:34Okay, guys, we have a problem.
11:36Yeah.
11:38Andy comes over and puts a lovely spanner in the works
11:41by telling us that the fish wings does not feel like a main.
11:46Back to the drawing board we go.
11:48What are we going to do with the fish?
11:49We'll just keep the same.
11:51With this sauce?
11:52Yes.
11:53With the harissa and with the chips on.
11:55Yeah, okay.
11:56So the nachos are gone now?
11:57Yeah.
11:58We are now doing the fish as the entree and we will be changing the mains.
12:03Do you want me to halve quails and we serve quail halves?
12:06I can halve them really quick, season them up and cook them.
12:08With eggplant, though?
12:09Yeah.
12:11Okay, guys, we don't want any more.
12:13Now is the main thing, you'd like to have a dish.
12:15Let's just grab the quails.
12:17Oh, pan sear them?
12:18All they have to do is finish it off in the oven.
12:20It's not going to take more than 20 minutes.
12:21Can you go get them?
12:22Can you go get them?
12:23Okay.
12:24Right now we need to have something up.
12:26So I told them, grab me all the quails, I will break them down.
12:29Give me the quails.
12:30Bring me all the quails.
12:32How many do we need?
12:33Excuse me, excuse me.
12:35Okay.
12:36This is mad house.
12:39Okay, that's one.
12:41We will use the eggplants to make like a tabbeh,
12:44which is the eggplant mixed with herbs and lemon and olive oil as a base.
12:47So finally we have made a decision and I'm feeling really great.
12:51Oh my God, thank God.
12:53Right now we need to crack on with prep work.
12:56Samira!
12:57Samira!
12:59Okay, what do we end up on?
13:02We are going to do the fish as starter instead because it is a smaller portion.
13:06And then for mains, we switch to quails.
13:09So what menu item are you channeling?
13:11Roast.
13:12We're going to roast it.
13:13Yeah, and we're going to serve it up with a nice baba ghanoush now.
13:16Good luck.
13:17Thank you very much.
13:18Don't underestimate the changeover.
13:20Good luck.
13:26Guys, you should have your menus locked in by now.
13:28You have one hour before changeover.
13:31Come on, let's go.
13:38How are you?
13:39Good.
13:40Having a bit of squiddy.
13:41Fish is my game.
13:42Jonathan's my name.
13:43Yeah.
13:44Staying true to that?
13:45Yeah.
13:46I like it.
13:48I love service challenges.
13:49I think they're my favourite kind of challenge.
13:50I love working with other people,
13:52trying to create something that you can never do by yourself.
13:57Lovely.
13:58There's a whole bunch more macadamies on the bench there, mate.
14:00We're doing salt and pepper squid as our kind of, you know,
14:03take on a classic pub dish.
14:04Mediterranean kind of flavours.
14:06We have gazarta salt and pepper.
14:07And instead of that kind of traditional mayo,
14:09we're going to do a beautiful romesco sauce.
14:11Roasted capsicums and peppers.
14:12Bake it nice and creamy.
14:13Should be a cracker.
14:14They're looking good, Bowie.
14:16Nice and full of flavour.
14:17Oh, yeah.
14:18They're looking good.
14:20Bowie is like a prep machine.
14:22He's got zucchinis and capsicums and eggplants on.
14:25And using Declan's strength, he's strained and cleaned that seafood.
14:28He's folding that calamari like Superman on washing day.
14:30He's killing it.
14:31It's cold.
14:33It's freezing.
14:34I think with a challenge like this, it's important not to overcomplicate it
14:37because if there's anything lost in translation with that handover period,
14:40we've seen it in the team relays and things in this competition before,
14:44you can go cactus pretty quickly.
14:46So I think simple, good flavours executed perfectly.
14:49Let's go.
14:51Need a bigger container.
14:53Jamie, let's go.
14:54Want to hear what you got?
14:55Hey, mate.
14:56We got some beautiful fish in there.
14:58Let's utilise that.
14:59Do the fish and chips.
15:00As your main.
15:01As the main course.
15:02And then for starters, we're doing a twist on chicken wings.
15:05So we're using some spatchcock.
15:07Got those brining in some of the James Spire's beer as well
15:10to infuse those flavours.
15:12Once those come out, they'll go into a dry dredge and then fry.
15:16And then that's going to be served with a whole lot of beautiful stuff
15:18that Rhiannon's making.
15:20Fried chicken, it sounds easy.
15:22It can go so wrong.
15:24It can be really greasy.
15:25Absolutely.
15:26I think we'll be able to pull it together,
15:27but it's all about making sure that that brine penetrates that spatchcock,
15:30get that flavour in and get the right fry.
15:33So that's where we're at.
15:35Let's go.
15:37Thanks, Jamie.
15:38Back, back, back.
15:39Thank you, guys.
15:40I think there's a misnomer that fried chicken is easy.
15:42It's not.
15:43Getting a good fried chicken is a big difference
15:45between just chucking something in a fryer.
15:47We're concentrating on building the flavour.
15:49It's my job to make sure that I translate all that we've done
15:52to Laura and the team when they come in
15:54so that they can get the right cook on the chicken.
15:57OK, fish goes in.
15:59Do you want to put more salt in?
16:01I'll add salt in the dry spice as well.
16:03OK, yeah.
16:05Now we change the snapper fish wings for our entree.
16:08We wasted so much time on deciding what to do here
16:11and we really need to get it done quickly.
16:13So I quickly clean them, put them in my buttermilk marinade
16:16because I need to move on to that main.
16:19We need one more thing to elevate the quail dish
16:22to let it relate more to being roasted.
16:25Beautiful. How about jus, quail jus?
16:27Yeah, I think jus is a good idea.
16:29Give me the bones. Where are the bones?
16:31Yeah.
16:32We need to make sure our roasted quail
16:34isn't reflecting on a roast of a day,
16:36so we decided to add this beautiful jus to tie it all together.
16:40And Sarah's straightaway getting on to it.
16:42I can get it started.
16:48We finally have a clear vision and clear idea what we're doing.
16:51We're just punching through, we're chopping everything,
16:54we're getting a prep ready.
16:56We just got into a groove, making progress.
16:58Three of us, my mod's on, chop, chop, cut, cut.
17:02Let's get it done.
17:06I will not allow anyone's baba ganoush to be better than mine.
17:09Shez, we've got to do this right.
17:12OK, this is your baba ganoush and this is your lead of the kitchen.
17:16Oh!
17:19Are you joking?
17:25Hey, that's a fire alarm.
17:27We've got to get out until it's safe.
17:29SIREN BLARES
17:45Oh, my God, the fire alarm's just gone off.
17:47We just had to evacuate.
17:49Hopefully we're not burning anything back there
17:51and we can get back in, crack on and get the dish out.
17:55All right, guys, it's time to get your mojo back.
17:57It is safe to go back into the kitchen.
18:00You're nearly an hour down, so you've got to push
18:02because there are only 31 and a half minutes until changeover.
18:05Oh!
18:11Sorry. Sorry.
18:15Welcome back.
18:17Definitely not as sweaty as we were, are we?
18:20Definitely not as sweaty as we were, are we?
18:23Oh, there's nothing like a false fire alarm
18:25in the middle of prep time to get you going.
18:27Bit of drama.
18:28They're all back in there now, it's safe to get back in the kitchen,
18:31but it's really put them under pressure
18:33because it's not long till changeover now
18:35and it kind of halts any of the momentum that you had.
18:37And there's a little bit to talk about, isn't there, with the menus?
18:40I'm going to start with the green team.
18:42They originally thought that doing deep-fried snap wings as a main
18:45was a good idea for fish and chips, so they've pivoted.
18:48They're going to go their beautiful snap wings
18:50that they've dredged in buttermilk and they're going to fry for an entree.
18:53Behind. Behind.
18:55So they're hitting the wings for starters
18:57and then for their main, they've gone roast of the day.
19:00They're going to do a butterflied piece of quail
19:02and roast that in the oven
19:04and then that's going to be served with a baba ganoush.
19:07Let's go, girls, we got this. Yes, we got this.
19:09OK, so blue team, they're doing a spin on wings.
19:13They're going to do the spatchcock, they've brined it
19:16and they're going to dredge it and they're going to deep-fry that.
19:19Deep-fried, you say?
19:21They are brining it, so we're hoping that that flavour's going to go in
19:25and tenderise it a little bit as well.
19:27And then for their main, they're going to do a pan-seared barra
19:31with a James Squire cider-reduced beurre blanc sauce.
19:34Yeah, and they'll have some sort of potato element
19:37to represent the chips as well. Yeah.
19:39I'm a little bit concerned the second team will be just coming to cook.
19:42Yeah. It's a lot to do.
19:44Yeah, there is a lot to do.
19:46It's fraught with a bit of danger.
19:50And then orange team.
19:52Their entree, they're going to riff on salt-and-pepper squid.
19:55Declan, like, bolted for the squid
19:57and was like, no-one else is using this today.
20:00They're doing a salt-and-pepper za'atar seasoning that they're going to run
20:04and then also a romesco sauce.
20:06So, like, kind of a play on Mediterranean.
20:08Sounds really delicious. Yeah, yeah, it does.
20:10Declan's cleaning these squid just absolutely beautifully,
20:13so I'm actually looking forward to seeing how that one comes together.
20:16Yeah, yeah, same.
20:17And then for their main, they've got these beautiful kingfish wings,
20:20so they're going to do a play on fish and chip
20:22and then some zucchini fries,
20:24so that'll be kind of the chip element.
20:27Sounds a lot like a Callum menu.
20:29So the question is, can the next three do it without Callum?
20:33Yeah, that's true. Mmm.
20:35Doing well, gents, doing really well.
20:38We have no idea what we're about to step into.
20:40Yeah, the anticipation is pretty crazy.
20:43We don't know really if we're going into, like, war or calm and peaceful.
20:48So, fingers crossed, they're all set up for us to go.
20:50Mate, I think that's good.
20:52Should be quite refreshing underneath the deep-fried stuff.
20:55Yeah. Last couple of minutes.
20:57All right, guys, let's go. Come on.
20:59One of the most important parts of this challenge today is that handover.
21:02Yeah, I'm going to do the handover today.
21:04Communication is really important, so whilst I'm going to use my words,
21:07I'm also trying to write a little prep list for them
21:09just so that they can always refer back to it.
21:11I do not want there to be anything lost in translation.
21:13It's got to be clear, it's got to be concise, it's got to be accurate.
21:16I have never done quails so fast in my life.
21:19I'll be doing the handover.
21:21I'm feeling great now.
21:23We're a bit under pressure, but we've managed to pull everything together.
21:26We pretty much have not left a lot of jobs on the other team,
21:29so they're pretty much going to have to fry the fish for us,
21:32roast the quails for us and just assemble and plate up.
21:34Every other element has been done.
21:36Even seasoning has been done for us.
21:38We're pretty much through all the jobs that we set out to do.
21:41Handover's coming, and I need to make sure everything's labelled.
21:44Kitchens are about organisation and efficiency.
21:47After I label everything, I write up a list of what we've done
21:50and, most importantly, what still needs to be done.
21:52We've done a bulk amount of work.
21:55Their job is to make sure it's perfectly cooked,
21:58because cooking a starter and main protein to order is a big task.
22:02All right, tools down. That is it.
22:05Everybody out except the person in charge of changeover.
22:08Let's go. Come on.
22:10All right. Let's go.
22:12Good luck, Kel.
22:19Hi. Hello.
22:21How are we doing? Very good.
22:23Talk to us, Kel. Talk to us. OK. Sorry.
22:25The pub dishes, listen.
22:27The pub dishes are salt and pepper squid for entree
22:30and fish and chips for main. Excellent.
22:32So seafood, seafood, that's what we're recreating.
22:34What we're going to do is, for our salt and pepper squid,
22:37we're going to do za'atar spiced kind of salt and pepper fried squid.
22:41So Declan's cleaned it all within an inch of his life.
22:43Amazing.
22:45Callum, the culinary calculator, has set us up perfectly.
22:48Everything tagged and written down, clear direction in the dish.
22:52So the wings are here. There's 70.
22:55Wow. Excellent mise en place.
22:57Zucchini baba ganoush is here. Amazing.
23:00And all we have to do now is get this service done, the three of us.
23:04And it's put us in a really good position,
23:06so it's only us to fail now, cos they succeeded.
23:08Spasskock.
23:10So you've got 36 halves grinding in the James Spire.
23:13And then you've got 32 portions of the barra.
23:16All right, the more you're talking, the less you're cooking.
23:19You've got 30 seconds left of handover.
23:22Entree, harissa on the base.
23:24The fish wing that's fried, the chip is on top.
23:27Get the seasoning. Beautiful.
23:29Charred lemon. Done. You're amazing.
23:32For mains, we have seasoned quails.
23:35It's a roasted dish, so we need to roast them.
23:38It has to be roasted, don't deviate and pan-fry.
23:41It's already set for you guys on 216.
23:43Bang it in high heat, give it a half hour,
23:45take it out, check if it's cooked.
23:47Five seconds.
23:49So it'll be the eggplants, it'll be the two pieces of that quail,
23:52and we also started the process of a jus.
23:54Three, two, one, let's go. Everyone out.
23:58Thanks. Good job, guys. See you.
24:00OK, I'm going. You guys have done an amazing job.
24:02Have I confused you guys? No.
24:04You guys are amazing.
24:06Samira's handover is amazing.
24:08I am astonished with the amount of work
24:10that the first three have gotten done.
24:13All we have to do is just bring everything together
24:15and we're going to have some amazing dishes.
24:17Fish wings still need to be battered and fried.
24:20We need to fry the chips,
24:22and the quail still needs to be roasted for the main course.
24:25I'm going to get the quail in now.
24:27Samira told us to cook the quail for 30 or 40 minutes at 217 degrees.
24:31Done. We're in.
24:33You need to hustle, team.
24:35The starters need to be heading to tables in just 20 minutes.
24:41Better. OK, cool.
24:43After the handover, I am actually a little bit worried.
24:46Both of our courses, with the entree and the main,
24:49have both got proteins that we need to cook.
24:52Our louvainous, there's a lot to do last minute,
24:55making sure the chicken's cooked through, super crispy,
24:58the fish has got crispy skin, also cooked perfectly.
25:01Having two dishes that rely on a lot of work
25:05at the end of service, that's hard.
25:07How are you, everyone?
25:09Chef, well, how are you? How are you?
25:11Very well, thank you. Good, Chef. How are you?
25:13So, I understand, looking at your menu...
25:18Yes.
25:20..or the previous team menu, obviously.
25:23Guys, not trying to panic anyone, but it's a lot to do.
25:27Yes, so much to do.
25:29Cooking chicken to order, cooking the fish to order,
25:33this could be a train wreck.
25:42Man.
25:52Heads up, crew!
25:54The diners, the lifesavers are starting to arrive
25:57and they are hungry!
25:5915 minutes of service!
26:04Oh, my God.
26:06Both the fish and the spatchcock need to be cooked to order,
26:09which is such a big task.
26:11But we need to think methodically here.
26:13The starters are going out soon,
26:15so we need to crack onto that spatchcock
26:17and we can think about the fish later.
26:19We're good, guys, we're good.
26:21I feel like with any service challenge in MasterChef,
26:24it always comes down to the last few minutes.
26:28You're killing it, Theo.
26:30We're on a roll.
26:33OK, fresh spats, guys.
26:35Behind you, behind you, behind you.
26:37Behind.
26:39I'm frying the fish wings.
26:41We've got to get it out for entrees.
26:43I've got first batch out.
26:45They're looking good, really nice.
26:47The guys are pumping more for me.
26:49The adrenaline's pumping.
26:51We're definitely feeling the pressure.
26:53Lemon's almost done.
26:55We need to carry these dishes through
26:57and make them taste amazing but also look amazing.
27:00Surf lifesavers are seated, they're hungry,
27:02and you've only got three minutes till service.
27:04Let's go.
27:06Time in this challenge is evaporating.
27:08Ben, how long, please?
27:10Benny, how long on the fryer?
27:12Two minutes.
27:14We need to set the pass for entrees.
27:16Yeah, yeah, OK, yeah, yeah.
27:18You all good setting up for entrees?
27:20Yeah, I'm just cleaning down.
27:22Yeah, just doing it right now.
27:24Grab time is over, crew.
27:26Get your starters flying out.
27:28Service is started, let's go.
27:30As service starts, I'm still cooking the kingfish wings for the main.
27:34And so I'm going to have to take the lead on the pass this time.
27:37You can pretty much run this pass, right?
27:39Yeah, I can, yeah, I'll be fine.
27:41Right.
27:43So that is our romesco, squid.
27:45Yes, that on the side.
27:47Yeah, four and four.
27:49We're done.
27:51The romesco hits nicely.
27:53Bit of yoghurt on there to elevate it.
27:55Coming past, coming past.
27:58The cook on the squid's perfect.
28:00Fennel salad brings some brightness to it.
28:02Yeah.
28:04I sit back and look at our starter and I'm quite proud of it.
28:06Service, please.
28:08I would order it, I would eat it.
28:10It is delicious.
28:12Beautiful dish, beautiful dish.
28:22We're on.
28:24OK, thank you.
28:27Very cute.
28:29OK, that looks pretty cool.
28:31So we're on the orange team's starter.
28:33Zatar squid with romesco sauce.
28:35So this is obviously their take on salt and pepper squid.
28:37OK.
28:41What do we think?
28:43I love the look of this.
28:45Same.
28:57I really like that.
28:59I think it had a great ode to the original.
29:01The work that Declan did on that squid is phenomenal.
29:03Yeah, it is.
29:05You know, cleaned perfectly.
29:07I loved how he had the difference in textures from the tentacles
29:09to the tubes as well.
29:11That romesco sauce is so lovely and sweet and nutty
29:13and it's got that beautiful coarse texture.
29:15It's exactly how it should be.
29:17I think it's going to be a great addition to the squid.
29:19I think it's going to be a great addition to the squid.
29:21I think it's going to be a great addition to the squid.
29:23I think it's going to be a great addition to the squid.
29:25It's exactly how it should be.
29:27The tenderness of the squid is absolutely spectacular.
29:29The tenderness of the squid is absolutely spectacular.
29:31And I like so much...
29:33And I like so much...
29:35the addition of the crunch of the fennel and the coriander.
29:37The addition of the crunch of the fennel and the coriander.
29:39It is magical.
29:41The perfect little starter.
29:43I need more squid, Vinnie.
29:45More tentacles, babes.
29:51Theo has managed to get all the chickens done.
29:53get all the chicken done.
29:56So it's time to start plating.
29:58The capsicum sauce goes down first.
30:01The color is absolutely popping on the plate.
30:03And it's got this beautiful roasted Mediterranean flavor
30:06in there.
30:07That fried, golden, crispy chicken
30:09sits proud on top of that.
30:11Beautiful chicken, Theo.
30:12We've got that beautiful little honey zesty dressing,
30:15a little drizzle.
30:16So you kind of get that salty, sweet vinegary pop.
30:20The beautiful dried olives, and then
30:22some parsley.
30:26We have pushed ourselves to get this out.
30:28It is looking so good.
30:30New service, please.
30:35As soon as these entrees are out,
30:36it's just crack onto that fish straight away.
30:40There is no break.
30:41There's no reset time.
30:42It's just go, go, go.
30:46Hello.
30:47Whoa.
30:49This is a starter.
30:50That is huge.
30:55OK, so this is blue starter.
31:00Chicken wings.
31:01What do you think?
31:02It's a beast of a portion.
31:04Yeah.
31:05Pubs are known for their generosity.
31:07It's very appealing.
31:08Attractive, colorful.
31:09Yeah, really bright.
31:22Well, well, well, well, well.
31:26So this is such a complete starter.
31:33The chicken is deep fried superbly.
31:36It has that beautiful crunchiness of the crumb.
31:41This pepper sauce is just amazing.
31:46The richness of the crumb, this pepper sauce is a delicious,
31:53rich, it's powerful, it's spicy.
31:57And the roasted olives on the top of that.
32:01Hallelujah.
32:03You love it.
32:04So if you don't like it, you've got a problem.
32:09For me, what was a surprise was that parsley salad.
32:12The sweetness in that to support that olive
32:14was such a genius move.
32:16I thought the brine was genius.
32:18When we had the fire alarm break, I reckon they were just licking their lips
32:21because they knew the longer that that spatchcock could sit in that brine,
32:26the better it was going to be.
32:27And it turns out that way.
32:29This is 100 percent better than the average pub food.
32:31It takes pub food to a whole new level.
32:33That was a challenge today.
32:34And I think the Blue team have surprised me
32:38in the way that they've smashed it out of the park.
32:40Beautiful.
32:41Oh, hot chicken, hot chicken, hot chicken.
32:45All right. Service, please.
32:48Service, please.
32:50I'm feeling really positive about our starters.
32:53But the spicy Middle Eastern harissa at the bottom looks beautiful.
32:57The fish looks fantastic.
32:59It's really nice and crispy.
33:01It still contains so much juice in there.
33:05That looks absolutely beautiful, Audra.
33:07We've got those little crispy potatoes
33:09and that sits right on top in some lemons.
33:12I'm looking at the dish.
33:13It looks absolutely beautiful.
33:15I know it's going to be delicious.
33:17All right, service.
33:20We're going to nail this.
33:22Wow.
33:24Oh, crispy.
33:29So we've got Green Team's starter here.
33:31It's their take on wings.
33:33Fish wing, obviously.
33:37What do you think, guys?
33:38This is not your usual pub fare.
33:40It looks like the perfect kind of starter that you'd want at the pub.
33:43Like a little bit fried, a little bit gnarly.
33:45Something possibly spicy in a city kind of need.
33:49I reckon let's dig in.
33:50Yeah, let's do it. Let's eat.
33:53Oh, they're cooked so well.
33:56Look at that.
33:56I reckon this is a slide off the boat situation.
34:00Oh, wow. Yeah, mine's just a little...
34:08Oh, I'm going to prep the fish.
34:39So Green Team's starting.
34:44Fish wings with spicy harissa sauce.
34:49Very, very tasty.
34:52That fish, the actual flesh and the cook on that fish
34:55is incredibly succulent and moist.
34:58But I'm really frustrated because as much as I love the dish,
35:03it was just mouthful after mouthful of scale.
35:06So I was kind of picking all these bits out as I was going.
35:09I, too, got so many scales.
35:12Like it was just like they didn't even look at the wings
35:15before they put them in that buttermilk marinade.
35:19The thing I love the most is the fish is deep fried perfectly.
35:23Yeah, it is.
35:26But they're not clean enough, so I'm a little bit disappointed.
35:32Service, please.
35:34Our starters are down and now we need to nail the mains.
35:37So I go and check on the quail roast of the day.
35:42That's over already.
35:45That's way over.
35:47That's way over.
35:49They're all over.
35:50Why would they say 30 minutes?
35:56The legs are perfectly cooked.
35:58They're still really nice and pink on the inside.
36:00But the breasts are overcooked.
36:03That's way over, way over.
36:07OK, get them all out right now.
36:11Yeah, I'm totally got it.
36:12I mean, but you can't turn back time and we've just got to keep going.
36:20It's OK. That's what it is.
36:21Let's just do the best we can.
36:23So I'm at the pass.
36:24And the first thing I put down is a little quenelle of the eggplant.
36:29And then two of the half quails go on.
36:33I've got the jus over.
36:36And then a little dusting of the dukkah.
36:40I mean, the dish actually looks really beautiful,
36:43but I am still worried about the cook of the quail.
36:46I think there's a high possibility we may be in trouble today.
36:50Service, please.
36:57I see dishes.
37:02Oh, thank you.
37:05All right. So this is the main course from green team
37:09roast quail with eggplant, which is their take on a roast of the day.
37:32OK, this is delicious.
37:40However, it's overcooked.
37:43It's pretty and it's super flavorful.
37:50It's just I obviously got super disappointed about the toughness
37:55of the breast, which is far overcooked.
37:59I really enjoyed the French meats, Middle Eastern thing
38:01that this dish had going on for it.
38:06That said, when I close my eyes and think rest of the day,
38:09it's you know, it's hearty, it's generous.
38:12There's maybe something starchy in that is absolutely some kind of thick sauce
38:16or gravy. And this dish doesn't have that.
38:22They've confused roasting a protein with a roast of the day.
38:26That's fine.
38:29OK, fresh breath, guys.
38:31We've done eight so far.
38:33We'll just keep going. Right.
38:34Yep. There's a lot going on on our plate.
38:36There's a zucchini zoug hanging out with a little dob over there.
38:39The wings are sitting proud like this little kingfish wings.
38:43Beautiful. That looks legit.
38:47Salsa verde.
38:48There's zucchini chips in some beautiful beer batter.
38:51Can you please put the salad on these two?
38:53Zucchini salad over there.
38:56Everything's massive.
38:57It's a heavy plate. It's full of food.
39:00It looks really, really good.
39:02It has to be generous.
39:03We can't be tight on portion sizes.
39:06Load the plate, pack it full of flavor and create some wow factor.
39:10Service, please.
39:11What, hands away, please?
39:12Service, please.
39:13For the orange team.
39:14Thank you so much.
39:20Oh, look at that.
39:25That is amazing.
39:28It looks like a pub dish, though.
39:30Wow, wow, wow.
39:31So the orange team, main course.
39:35We have grilled kingfish
39:39and zucchini fries.
39:43Plus some.
39:44I'm like dying to get into this.
39:48Don't burn the roof of your mouth.
39:54Oh, my God.
40:09Shiza Monelli, that is a good plate of food.
40:11Was that a Shiza Monelli?
40:13Yeah, man.
40:15There's your promo line.
40:19This is the most original
40:22fish and chip that I've ever had.
40:26Every single thing on the plate is faultless.
40:32I think this is a miracle.
40:36You know what?
40:37I will go to a pub every night for a dish like this one.
40:41Yeah, yeah, yeah.
40:42Fish wings are grilled so perfectly, seasoned perfectly.
40:46And then these, that batter on that is perfection.
40:51And that zucchini mash on the bottom is just so lovely.
40:56It's slippery and texturally kind of matches with that
41:00the flesh on the wings.
41:02I have had my fair share of pub meals.
41:06And I've got to say, this is
41:09probably the best pub meal I've ever had.
41:13Beautiful.
41:16Service, please.
41:18I'm really happy with how our starters went out,
41:20but I'm looking over at the orange team and their mains are looking incredible.
41:25There's so much at stake today.
41:27Immunity is on the line and it's going to come down to the mains
41:30and how our fish is cooked.
41:33That barramundi needs to be juicy.
41:36It needs to be crispy on the top, seasoned perfectly.
41:40And that many portions cooked perfectly is so hard to achieve.
41:45That's asking for trouble.
41:50Fish up.
42:05We're in full swing of service for mains course.
42:08Everything is riding on Theo.
42:10He's got 50 pieces of barramundi to pan fry perfectly.
42:16I have so much faith in Theo.
42:19I mean, honestly, I have to have faith in Theo.
42:21He's the person that's cooking the fish.
42:23So to plate up our fish and chips, I've got our James Squire
42:26tartare beurre blanc on the bottom, crispy barramundi.
42:31Theo, that fish is flaking in my hands.
42:33Beautiful.
42:35That beautiful fennel salad on the side.
42:39And then our side of potatoes.
42:41So Alana had the idea to bouge up those roast potatoes
42:45with a creme fraiche, herby, zesty dressing on the bottom of those potatoes
42:49and then some gorgeous salmon roe on top.
42:52That's a bougie potato.
42:55Jamie and the guys left us with a lot of work,
42:57but it's all come together.
42:59All their hard work is now just absolutely shining on the plate.
43:03Service.
43:05Four and one, please.
43:07Oh, I say plates.
43:08That's the last main course, yeah?
43:09OK.
43:12So let's serve it up.
43:13Pretty.
43:15Oh, it smells lovely.
43:17It does. The fish looks good.
43:19Oh wow, look at that.
43:20Oh, yeah.
43:21That's it.
43:22I was just about to say,
43:25I could do with some potatoes with fish and chips.
43:26That is a little bit of a boss move.
43:29That's a flex.
43:31So here we are.
43:32This is the last main course.
43:34This is the blue team.
43:36So we have barramundi and cider sauce.
43:41And it looks like crispy roasted potatoes
43:45and Kita's salmon eggs.
43:49If this tastes the way it looks,
43:51I'm going to be jumping in that water.
44:11This is elevated pub food at its finest.
44:20The fish is cooked so well.
44:23There's so much flavour in there.
44:25That sauce is so luscious, full of herbs
44:29and just had that little touch of sweetness,
44:31which was really lovely with the fennel.
44:34The potatoes like so, so luxurious,
44:38so decadent with the caviar on top.
44:41Amazing. Loved it.
44:43Look at this.
44:44So we got the crispiness from the fish
44:47and then this translucent layer
44:49and then it's completely flaking.
44:52So delicious and juicy and white.
44:53I can't believe how soft it is.
44:56I just realised my time in Australia,
45:00eating barramundi fish,
45:03that was the most best cooked,
45:07tastiest piece of fish, of barramundi ever in my life.
45:13I thought Orange Team's was the best pub meal I've ever had.
45:16Do you think this one is better or where are we sitting on this?
45:29That cook was total utter madness.
45:35There was an alarming amount of chaos.
45:38Naturally.
45:41But you all managed to keep your heads above water
45:46and pull out an elevated pub feast as incredible as this view.
45:52Well done.
45:53Give yourselves a clap.
46:01That said, only one team can win Immunity, right?
46:05Yep.
46:06So, sadly, we're taking one of you out of the running.
46:13Green Team.
46:16Both your courses, flavour-wise, they were sound.
46:19But your starter, it had scales.
46:22And your main, it just didn't scream roast of the day.
46:28So, that leaves Blue Team and Orange Team.
46:32Your starters, they're on par.
46:35Really?
46:37Blue Team, that chook, it was crispy, juicy and generous.
46:42Orange Team, that was a great ode to the OG squid.
46:46The romesco sauce, that was on the money.
46:48So, it came down to the main.
46:52Boy, did you make our job hard.
46:56Because, wow, guys, like, both teams gave us elevated pub perfection.
47:05Proteins, they were beautifully cooked.
47:07Flavours, they were singing.
47:09Textures, humming.
47:10They had it all.
47:13And there was one dish...
47:17..that was the best pub meal that I've ever had.
47:22Whoa!
47:25And it was cooked by...
47:30..Orange Team!
47:31Yeah!
47:40OK, Blue Team, I said it was a tough decision, and I meant that.
47:45We were splitting hairs.
47:47You came that close.
47:48Should be so proud of what you put up to that.
47:51Well done, guys.
47:52Congratulations, Orange Team.
47:54You just won immunity.
47:56Yes!
47:59Everyone else, buckle up for a tough elimination challenge.
48:06Sunday night on MasterChef Australia...
48:09I got two words for you.
48:11..Fish King, Josh Lyons!
48:14He's a true trailblazer.
48:18ALL GROAN
48:20It's not what I expected at all.
48:22And this elimination is one cracker of a challenge.
48:27This dish could send me home.
48:30I think having a baby is easier than this.
48:33And next week...
48:35Easter Velcro!
48:37Flying Bunch Joe!
48:40..two more trailblazers make their debut
48:44in the MasterChef kitchen.
48:46ALL GROAN