- 3 hours ago
MasterChef Australia Season 18 Episode 10
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00:07Welcome to Benches, come on in, keep a bench, any bench.
00:16Or just go to the bench that is left.
00:19Back to the front again.
00:22What is going on?
00:23Oh look at this line of Asians, let's go.
00:26Wow.
00:27I bet you're all itching to know what's under those cloches on your benches.
00:33Yeah.
00:34Mine's racing, there's a whole lot of things.
00:36You know, it could be a special ingredient.
00:37Is it like a special kind of mystery box?
00:40Could be anything.
00:42Should we end the guessing game?
00:44We all ready?
00:46One hand on your cloche.
00:49You can lift your lids now.
00:55Oh!
01:01Oh my god.
01:04I feel good about this.
01:06I feel very good about this.
01:07That's right, it's your first team challenge.
01:09Woo!
01:15Dot!
01:16First team challenge.
01:17What do you think of your new family?
01:19New family?
01:20I'm excited.
01:21I like my current family, but you know, we can expand.
01:25I think we've all got very different cooking styles, but I think that's a positive.
01:28We can put our heads together and hopefully make something amazing for you guys.
01:33Row two.
01:34All Asian crew.
01:36Yeah!
01:37Definitely French cooking here, guys.
01:39I'm joking.
01:40Aaron, are you excited to cook with your teammates?
01:42I'm so excited.
01:43They're amazing cooks, so I'm keen to get going.
01:46Yeah.
01:48We want each team of three to work together to cook us a MasterChef-worthy family feast.
01:56We want at least two mains, three sides, plus something sweet.
02:04You have 75 minutes to prepare a sumptuous feast with your teammates.
02:13You didn't think we were going to make it easy for you.
02:16You know, 75 minutes, we usually make one dish, and now we've asked to make six.
02:20So, it's a lot of work.
02:24It's not all fun and games, though.
02:26The two teams who have the least impressive dishes will face elimination tomorrow.
02:33Your 75 minutes starts now.
02:39All right, what are we thinking?
02:41Let's pick the cuisine.
02:44I think we've both done lobsters recently.
02:47Okay.
02:47So, I was thinking as well lamb, like Aussie.
02:50Yeah, like a lamb rack.
02:51That's seven tough.
02:52And that's so Aussie.
02:53Yeah.
02:53Love, love.
02:54Obsessed, actually.
02:55I've got onions and pomegranate.
02:57Do we have lemon?
02:58Yeah, I got the lemon.
02:58I actually love the amount of chatter.
03:00There's so much energy in here.
03:03To make it cohesive, I think we're obviously going to do Indian, right?
03:05We're going down the Indian route.
03:06You feel comfortable.
03:07I do.
03:08I feel like.
03:09I'm in my zone.
03:10I'm in my power.
03:11We'll follow you, mum.
03:11Yeah, yeah.
03:12Your chef today.
03:13We are doing Indian.
03:14All right.
03:14Yeah.
03:15Whenever I think of family feast, I think like you want everything to flow together.
03:19And I think cuisine such as Indian are like the perfect cuisine for a team challenge.
03:24I am feeling really excited.
03:26I love my team.
03:27And I am so pumped and excited for them to be learning Indian disease.
03:32This is Sunday night at Karnika's house.
03:34I think our strategy today is obviously Karnika is going to be our team leader.
03:38And then Jack and I are just going to really hone in on our ability to take instructions from her.
03:44I'm a little bit out of my depth with Indian food.
03:46I know a butter chicken.
03:48That's about it.
03:49Today we're going to be cooking butter chicken, a chickpea curry, a mango salsa, a mint and
03:55coriander salsa, a raita, and a kia, which is a Indian rice pudding.
04:01I've got two litres of milk on the stove warming right now.
04:03I've got this in here.
04:05Oh, sorry.
04:05That's okay.
04:09I love all the woks on our bench.
04:11Oh, man.
04:13Guess what's cuisine we're making?
04:15Yeah.
04:16I think like when you get two Chinese background people and you look at the front and there's
04:21a lobster there, you think ginger, shallot, lobster with noodle.
04:26All right, team leader, who's it going to be?
04:27Emily.
04:28Emily, cool.
04:30So today we are going to make a ginger scallion lobster with noodles underneath.
04:36We're going to go for a steamed snapper with ginger and scallions, an ABC soup with cucumber
04:41salad, a tabioca sago dessert.
04:43Have we started the noodles?
04:45No, I'll do the noodles.
04:47I think we're a banging team.
04:49Everything that's on the menu, Aaron and I both have made in the past.
04:52And then Lucy is the dessert queen.
04:54She's going to kill this.
04:56Trusting Emily's leadership.
04:57So, going to smash it.
04:59You know, Asians love A's and basically that's what we're aiming for today.
05:04Is that the nicest way to put it?
05:06That was good.
05:08Oh yeah, mama.
05:10We're going beef, guys.
05:12That's too much food.
05:13That's too much.
05:14Is that too much?
05:15Never enough.
05:16There's no such thing as too much food.
05:18Two to five minutes is not a lot of time to create a feast and I think we need to
05:22inject
05:22as much flavour in as we can.
05:24And with a Middle Eastern style feast, we can do that.
05:28Okay, I think just two?
05:30Two, yeah.
05:31You're fine with that?
05:32Yeah, I mean, at the end of the day, we've got the chicken skewers as well.
05:35Yeah, exactly.
05:35Nobody's eating a whole steak to themselves in any family.
05:38Oh, not in your family?
05:40Today for our Middle Eastern feast, our two mains are going to be chicken, preserved
05:44lemon and garlic skewers, a beautiful Baja style spice steak.
05:49Our sides is my mum's cauliflower salad, pilaf rice and two dips, baba ganache and we've
05:56got a tahini yogurt.
06:00I'm on sweets.
06:01You're getting like a Dubai chocolate inspired pavlova with a chocolate chewy pavlova base
06:07and chantilly pistachio cream on top with some nice citrus flavours placed over the top
06:12of that just to tie it all together.
06:14I feel like naturally I've become the leader.
06:16I don't know if it's because I'm in the middle of these two, but Min doesn't really
06:20know the flavours that well and Alita, she's focusing on the desserts.
06:23Let's hope I lead us to success.
06:25Guys, we're going to have fun.
06:36Yeah, let's go.
06:38This is craziness.
06:39Have fun with this.
06:42We're doing lamb cutlets, pan-fried King George whiting.
06:47Jackie's going to be making a sponge cake with citrus elements to kind of complement the
06:51rest of our food.
06:51So hopefully it feels like Sunday lunch, family glass of wine and just enjoying all of the
06:58food there.
07:03All right, early days Casper.
07:05I'm liking the look of it.
07:06Yeah.
07:07Give that a smell.
07:08That needs time to, it hasn't even fused yet.
07:09Yeah, yeah.
07:10It should be good.
07:11We're going to go like Australians, like surf and turf, but then bring in some native flavours
07:14too.
07:15So we're going to do a whole lobster and then also lamb ribs.
07:19Then Luke's going to get on a nice crumble.
07:21All right, crumble's going in, gang.
07:24So lamb is on, cooking.
07:26Luke's going to use crumble in the oven, so I think we're on track.
07:28I'm going to do the first fry on the chips.
07:30Yep.
07:32Teamwork is key.
07:3360 minutes to go.
07:35Yay!
07:36I got it.
07:39Do you have the veggies, veggies, veggies?
07:46Doing the salad, right?
07:47I'm going on, I'm doing the salad.
07:49Salad and glaze, yep.
07:50Yep.
07:51And the glaze.
07:51What's our other side?
07:53The hummus, the salad, and the sides.
07:56Eggplant rounds, kale and grapes.
07:58Oh, you ate eggplant.
08:00I'll get it, I'll get it.
08:01You keep going.
08:02All right, get the big ones.
08:03Forgot about the eggplant.
08:05For our family feast, we're going to do Middle Eastern style foods.
08:08So when I steak with the caramelised onion reduction, we do a sumac and lemon roasted chicken.
08:14And for dessert, Olalu's crumble, which has apricots and some spices in it.
08:19Okay, my chook's in.
08:20So I might portion steaks and get them ready to room temperature.
08:23Are we happy with that?
08:23Yep, yep, definitely.
08:25I'd say looking at our team, I can't really see a really stand out natural leader.
08:29Naturally, I'm pretty introverted.
08:31And Olalu is also a fairly quiet person as well.
08:34Lydia's quite outgoing, but I don't know whether she would want to stand in as a leader
08:38and tell people what to do.
08:39So we can workshop together as a team.
08:43Right, ping team, who's the boss?
08:46We all are.
08:48Do we speak to anyone in particular or what's going on in?
08:50No, you can speak to us as a collective.
08:52Oh, okay.
08:56You go over there.
08:58I'll stay here.
08:59Shall we?
09:00Right.
09:01Hey, ping team, bring it in.
09:03We're going to have a little team talk.
09:05We're going to have a little team talk.
09:07Yes.
09:08Okay, right now we came up and we can't have three individuals in this.
09:12We need someone to steer the ship and then two others just to really get behind them.
09:18Andy and John Crystal have concerns we may not all be on the same page.
09:22Yeah, all right.
09:23Let's do it.
09:23We on?
09:24We're on.
09:24Let's go.
09:25I don't really know exactly where each dish is up to, which has started a bit of a blinking
09:30red light in my head.
09:31There needs to be a clear leader and otherwise we're not going to get this done.
09:34We'll be back in the black aprons and cooking for our life again and at risk of going home.
09:47We can't have three individuals in this.
09:49We need someone to steer the ship and then two others just to really get behind them.
09:54We on?
09:55I'll do it.
09:55Yep, we're on.
09:56Let's go.
09:58I'm pretty introverted, so whilst I'm not naturally that person that wants to take the
10:02range from the start, when the time comes I am happy to step up and lead a team.
10:07How are we going?
10:08You're on the onglaise?
10:09Yeah, yeah.
10:10You got everything you need for that?
10:11I think so, yeah.
10:12We haven't been communicating as much as we should have.
10:15How are you going, Lydia?
10:16Is that salad done?
10:17Nearly.
10:17I'm about to just zhuzh it up a bit.
10:20All right, we're going to get those eggplants on, eh?
10:21Yep.
10:22It's kind of now been a bit of chunk out of the clock has gone.
10:24I need to know where everyone's at so we can deliver in time.
10:28If you need something, just tell me and I'll run for it, all right?
10:30All right, thank you.
10:37All right, let's get this thing cranking.
10:40All right, guys, fish is on.
10:47That's awesome, Luke.
10:48Yeah, I like it.
10:49I like it.
10:51We have such a great team, old girl, so I think we're going to nail it today.
10:55We're all power today.
10:56Hell yeah.
10:57For our first team challenge, we're thinking modern Australian roast dinner type thing.
11:01It's going to be a spatula chicken, a baked fish, and then we've got lots of beautiful
11:05veggie sides, just big whole vegetables.
11:08So we've got a potato dish, a carrot dish, and a broccolini dish.
11:11And we're going to finish with ricotta and orange cake with a nutmeg orange ice cream.
11:16Good ice cream is almost ready to chill.
11:18You're amazing!
11:20Are you kidding me?
11:21Dude, you're a machine.
11:22Being a mum of four, I do this all the time.
11:25I do friends feasts, family feasts.
11:28So naturally ends up that I'm the team leader.
11:30Okay, so I'm just going to throw loads of parsley, basil, dill into the fish with lemon
11:35and garlic.
11:36Absolutely, lemon and garlic.
11:38Absolutely, yeah.
11:39It's really chaotic, but I think we're girls and we're communicating pretty well.
11:43I think we're on the same page throughout, and we're talking, we're checking in with
11:46each other, so I think that's really important.
11:49Teamwork makes the dream work!
11:5045 minutes to go!
11:54Need salt?
11:55Yeah.
11:55And a bit more sweetness.
11:59Guys, it's smelly Middle East it.
12:01Whew!
12:02We're working great as a team.
12:03The spoons are flying between us, we are tasting as we go, which my mum always said you
12:07had to do, and it started to feel like a fair million.
12:09Guys, it's looking good.
12:11So I'm focusing on the Baja-style spice steak.
12:15Guys, the steak looks gorgeous.
12:17I want to eat that.
12:19Yep.
12:19Min, he is busy at work.
12:21He is putting those chicken skewers together, and it is looking good.
12:25The pilaf rice is in the oven.
12:27I'm just trying to taste the rice.
12:30Alisa is working on the dessert.
12:32I am so happy that it's looked after.
12:34I don't need to worry.
12:34I'm trying it as she goes, and oh my gosh, it is spiritual.
12:38Oh my god, hi!
12:41Look at this meringue.
12:42Oh darling, you've made a pound.
12:45We're actually doing pretty good.
12:47And so you're just going to cook these like on what?
12:49How are you going to do it?
12:50This medium rare-ish.
12:52I think it's probably going to save this.
12:53So we'll do shush-shush, and then we'll pop it in to make sure.
12:57Shush-shush.
12:57Shush-shush.
12:58Two dips.
13:00Two dips.
13:00Two dips, a salad, and the rice.
13:03Oh wow, so kind of a fourth size.
13:06Yeah, why not?
13:07We are really running with creating a feast that we would want to eat.
13:11When you're feeding a crowd, you want to have variety.
13:14So we've got four sides actually.
13:15You just kept giving.
13:17It's a feast after all.
13:19This is something I'd love to sit down and eat.
13:21So hopefully the judges feel the same.
13:25Use those muscles, bro.
13:27I'm just butchering the lobster and coating it in a bit of corn flour
13:31and some shaoshin wine, some seasoning as well.
13:33This is going to go into our lobster noodle dish.
13:35For our Chinese feast, we need this lobster dish to be our wow factor.
13:40So we're putting on two lobster tails.
13:43Go ahead with the lobster and then we can serve like the lobster on top of the noodles.
13:46Yep.
13:47But one thing we need to make sure is the cook on the lobster as well.
13:51It's easy to go over, it's easy to be under, and to be absolutely precise, that's what we want.
13:57Can we taste this guys?
13:58Yeah.
13:59We want the juices coating the shells and the meat.
14:02Like we want it to be easily coming out of the shell as well.
14:04There's not much sauce going.
14:06Might have to make more sauce on top.
14:08Of course it's good.
14:09Mmm.
14:10All right.
14:10That's really good.
14:11Okay, cool.
14:12Let's get it going.
14:17Happy Luke?
14:17Yeah, ice cold, happy.
14:19I'm feeling good about this.
14:21I'm going to shove something in your mouth in a minute.
14:23Oh, yes please.
14:24Great.
14:25We're about halfway through the cook.
14:27All our ovens are packed.
14:28We've got cake in one, chicken in one, fish in one, potatoes in two.
14:32And we're now working on our vegetables for our modern Australian family feast.
14:36Okay, ladies.
14:37Hello.
14:38How are we?
14:39We're good.
14:39We're good?
14:40I think so.
14:40So do we have a leader?
14:41I'm a mum, so I think it just suits me.
14:43Okay, let's go mum.
14:45Talk to us.
14:45What have you got?
14:46So we're going to do an Australian family dinner.
14:48Bella is our dessert queen, so we're playing to her strength today.
14:50She's going to do a ricotta and orange cake.
14:53And then she's doing a nutmeg ice cream.
14:55I've just chucked a spatchcock chicken in there.
14:58We've got some whole baked snapper over there.
15:00Yep.
15:01So there are proteins.
15:02What have we got flavour-wise?
15:04On the spatchcock chicken, what have we got?
15:06On the spatchcock chicken, we're going herbal.
15:08Snapper?
15:10We've actually mimicked the herbs as much through that.
15:12So that we're like, kind of have a cohesive flow in this dish.
15:16I feel like they need to be a little different though.
15:19Simplicity is great, but I think we want something to kind of spice it up a little bit.
15:24You know what I mean?
15:26See that big sign behind you?
15:28We're not at home anymore.
15:29We're in the master chef kitchen.
15:32I'll go have a chat.
15:33Push on.
15:35Andi's looking concerned that we haven't elevated this enough to master chef style.
15:39And the bottom two teams are going into elimination.
15:41We need to figure out what to do.
15:43Are we adjusting anything?
15:47It's a bit manic today, isn't it?
15:57Are we adjusting anything?
15:59Are we good?
16:01It's not about our proteins being wrung.
16:03It's about them not standing out.
16:05Andi's looking concerned that we haven't elevated this enough to master chef style.
16:09So this really is about zhuzhing up sauce, yeah.
16:12And so we're starting to chat amongst the bench about some ideas.
16:16The one thing I'm just thinking now, I don't want to go too yogurty on everything.
16:19Yeah.
16:20We've come up with a little garlic yoghurt underneath the potatoes.
16:23I want kind of some acidity from that garlic yoghurt sauce.
16:26It ties in perfectly.
16:27So I'm going to start on the garlic yoghurt.
16:29I think that's enough to elevate our dishes.
16:31I think it's also going to save us from the bottom two.
16:34A little bit manic, but I really do trust my team and I can see that we're pulling it together.
16:38So I'm actually feeling okay.
16:42I am honestly so excited.
16:45It is fantastic already.
16:47There is so much to be offered and I cannot wait to test all the food.
16:51But there are some goods and there is some bad.
16:55How about the pink team?
16:56I'm really curious because they're very different people.
16:59Very different cooks.
16:59I think he's a ship without a captain.
17:01So he looks like Pat was supposed to be the one.
17:04Yeah.
17:05But I don't think he knows what Tolalu is doing.
17:07It needs someone to pull everyone together.
17:11We've got Min, Dot and Alita in the Turquoise team doing a Middle Eastern feast.
17:15And then they're actually kind of doing four sides because they're doing two dips.
17:19A cauliflower salad and a pilaf.
17:21I don't know.
17:22It feels like they're being a little bit over ambitious.
17:24Like let's just do more.
17:25We do.
17:25Yeah, yeah, yeah.
17:26If we can do it, let's do it.
17:27I just hope they can pull this off.
17:31The team's going pretty good I think.
17:33We're all hands on deck.
17:35Everything here is Mediterranean style.
17:37I've just taken my lamb out of the oven.
17:39Petro's just butterflying his fish which shouldn't take very long to cook.
17:41It's just fish.
17:43Jackie's just working on her custard now as well.
17:44I think we're doing pretty well together, yeah.
17:46Are we happy with that?
17:47Yeah, that looks yum.
17:48Are you happy with that?
17:49I'm sorry.
17:49Are you happy with that?
17:52Interesting you should ask.
17:53Is that cook?
17:55For the Australian surf and turf, we've got the salads pretty much done.
17:58The cabbage is now done as well.
18:00Lobster is done.
18:01We're just going to plate it up.
18:02I'm about to fry the lamb ribs and then the crumbles in the oven.
18:06So all we've got left is just make a few sauces on the side and plate everything up.
18:10Make it look pretty.
18:11Plated simple crew, pick up the pace on these menus.
18:14They just won't get done.
18:1545 minutes to go.
18:17Let's go, let's go.
18:18Oh, beautiful, beautiful, beautiful, beautiful.
18:23A feast with two mains, three sides and a dessert.
18:26It's a lot when it comes to Indian food because there's like so many spices, so many different flavours.
18:32It just feels like chaotic right now.
18:35Take it off the bone and put it on the grill one more time.
18:38Gotcha.
18:39I'll crank that to 250.
18:40Yeah, it should be fine.
18:41We've got the chicken grilling for the butter chicken.
18:44Otherwise, are you happy with the spice or do you want it?
18:46I love it.
18:47I'm loving it.
18:47Annabelle's so good.
18:49And Annabelle's going on the condiments now.
18:52I'm too powder.
18:52I'm too powder.
18:54I'm too powder.
18:54I'm too powder.
18:55Dry mango, dry mango, dry mango, dry mango.
18:57Sorry I'm talking in Indian language.
18:59Apologise later.
19:00It just feels like organised chaos right now.
19:04This is just crazy.
19:06There's like a full-on Indian masterclass.
19:08Is now the time for a masterclass?
19:11I feel bad because I just like never cooked an Indian dish in my life.
19:14Yeah, yeah, yeah.
19:15But you know what?
19:16The other thing is you know flavour.
19:18Just always...
19:18Thanks.
19:19Just always go back to that.
19:20Yeah.
19:20You're doing amazing, guys.
19:22You're doing so well.
19:23I'm so proud.
19:25Super proud.
19:26Thanks, Mummy.
19:26You're making Mama proud.
19:27Thanks, Mum.
19:28That's what we can hope for.
19:32Pat, when you get a second, can you come and taste?
19:34Yeah.
19:35With your own spoon?
19:36Because I've got none left.
19:38Sumac and lemon roast chicken's in the oven.
19:39It's not far off being done.
19:41The steaks are done and are resting,
19:43so they should be a really beautiful colour when sliced into.
19:46I was anointed as our team captain,
19:48and I can really focus on checking in with the team.
19:51What am I tasting?
19:52Just tell me if that's tasting a bit more balanced now.
19:56We could always just pick it up with the tongs and put it on.
19:58Yeah.
19:58More acid.
19:58No more sweetness.
20:00Okay, so orange juice for acid or vinegar?
20:02Too sweet.
20:02Lemon.
20:03Lydia's, all her condiments and sides and dressings,
20:05we're just playing with the seasoning and the flavours
20:07to make sure that they really brighten.
20:09What am I tasting?
20:10Dressing?
20:11Just a taste of dressing.
20:12It's supposed to be pretty punchy,
20:13because that's all quite bland.
20:14Too acidic?
20:15No.
20:16Lydia does have a different palette to me,
20:18so, you know, we're going back and forth a little bit.
20:20Needs more...
20:22Salt?
20:22It's a bit oily, so a bit more acid again.
20:25Okay.
20:26And a bit of salt, yeah.
20:26Yep, yep.
20:27I would really need to get a wriggle on,
20:29try to put myself into overdrive to get everything done.
20:32Can you please, please, please make sure
20:33as much oil's off that sauce as possible?
20:36Like, even start getting it off now.
20:37I will, yep.
20:38All right?
20:40Here.
20:41Try a piece of the chicken.
20:43All right, cauliflower's done.
20:47Oh, beautiful.
20:49Really happy with the chicken skewers for our Middle Eastern feast.
20:52That's extra.
20:53That's extra.
20:53That's lovely.
20:55Min's rice looks so generous.
20:57Beautiful work, Min.
20:58This cauliflower salad's going to go so well with our mains.
21:01Um, I am just whipping together my pistachio whipped cream,
21:05just trying to get the balance of flavours right before I move on to the topping of this dessert.
21:09Oh, you've got orange blossom water.
21:12Yeah, do you want some of that?
21:13It's happening.
21:13Yeah, go with your gut, girl.
21:15Guys, we're jamming.
21:16We should open a restaurant.
21:17We should do this more often.
21:20You need to lock in.
21:22You only have ten minutes to go.
21:24Come on!
21:25Come on!
21:27Let's go, guys.
21:28Let's go.
21:28We're going to make it.
21:29We are going to make it.
21:31Knock it out of the park.
21:32You know what?
21:33We're Asian.
21:34We do a stress really well.
21:35Um, so we're not, we're not going to fall into the stress of the MasterChef kitchen today.
21:40Um, I think we're a pretty cool family.
21:41So we've got Aaron going on the noodles and he's doing a fancy tasking job.
21:44The fish is going.
21:45Uh, the soup is about to pop up so we can start seasoning.
21:47And basically she's doing a fantastic job with the sago desserts.
21:51We're going to get the mangoes on.
21:52How many fish do we get?
21:54We've got one.
21:54We've got one because we thought about two small ones, but yeah.
21:59Because we've got so many other things going on.
22:03You wanted more?
22:04You'd probably get about 70 grams of flesh off that each.
22:10Okay.
22:11All right.
22:12At a restaurant, usually it's just the one fish.
22:13I'm going to leave the final call with you guys.
22:15All right.
22:15It was a generous family feast.
22:18Yeah.
22:20Um, guys, what do we think about the fish?
22:31Do you think we should do the second fish or just focus more on the cucumber salad?
22:34What do you think that'll take too long?
22:35Too long.
22:35Not enough time.
22:37I think we might have to stick with the one fish.
22:38Yeah.
22:40Even if I want to cook a second fish, there is absolutely no space available.
22:44And there is barely enough time to steam another fish.
22:47We decide to just deliver one perfect fish.
22:51Fish got to come out.
22:52Yep.
22:53Woo.
22:54Sudden.
22:56Are we happy with the fish?
22:57Yeah, it looks good.
22:59So we're doing one fish.
23:00So we're doing one fish.
23:01We tried to get another one on, but we just don't think we can.
23:05So we've got rice, we've got a fish, we've got that, we've got the mango salad.
23:08Yep.
23:08Just a lobster now.
23:11Bring it home team!
23:13Five minutes to go!
23:14Let's go!
23:16Let's go!
23:17You are smashing it, guys!
23:23Okay.
23:24Guys, our proteins are done.
23:26Yeah.
23:27Bella, how are you going?
23:28Think I'm happy with this yogurt?
23:29As soon as this sauce is done, I'm going to clear down this bench and we're going to
23:32start plating.
23:34For our modern Australian roast dinner, we want to keep quite a big point of difference
23:37between the two proteins.
23:38So we're going to go with a herb sauce for the fish and we're going to go with a yogurty
23:41juice sort of sauce for the chicken.
23:44Very good.
23:45Your instincts are good.
23:46Then to elevate our dish, we're thinking of putting a yoghurt garlic sauce under the
23:50potatoes.
23:50The flavour combination will go so well with our other sauces and dishes.
23:53I'm going to steal a lemon unless you need it.
23:54Taste that.
23:57Right, what does it need?
23:58A little bit more honey.
24:00Honey?
24:00No, a little bit of pomegranate.
24:01Yeah?
24:01Yeah, that's what I've got in.
24:02It's time to get this all on the plate.
24:04It can't just be slapped on.
24:05It needs to be elevated.
24:06We want these judges to have nice juicy chicken, really enjoy like that golden crispy skin that
24:11we've got on it.
24:11For the fish, it's just going to be centerpiece with a little bit of the herb-y sauce on the
24:15side.
24:15I'm basically plating my dessert, basically.
24:17So we're going a whole cake, because it's a family feast.
24:20And not a little quenelle of ice cream, no.
24:23We're going a tub of ice cream.
24:25No matter what happens, girls, it's been an honour.
24:29That's the rice.
24:29Rice, gorgeous.
24:30You want to put some curry on it?
24:31Yup.
24:32Last final stages, it's all coming together.
24:34For our Middle Eastern feast, I'm really happy with the chicken skewers.
24:38I'm really happy with my dips.
24:39And Elita's dessert looks exceptional.
24:42Oh, it looks good.
24:43All right, everyone, deep breaths.
24:45I'm going to serve the steak sliced off the bone and sliced.
24:49That is a very large piece of beef.
24:53Yeah.
24:53Yeah, it's enormous.
24:54If this steak goes bad, we could definitely be at the bottom.
24:58And that is a lot of pressure for not just me, but I've got two other people I'm responsible for.
25:02So I have to make sure this steak is amazing.
25:05Here we go, Dot.
25:06Four.
25:06Here we go.
25:08Oh, it's coming up too, Dot.
25:09You got this.
25:10You got this.
25:14That's pretty good, guys.
25:16Thank God.
25:18That is such a relief.
25:19She's bleeding, she's blushing.
25:21I'm not mad at it.
25:22I'm not mad.
25:23I'm not mad at it.
25:23Are we mad?
25:24Not mad.
25:27Two minutes to go!
25:31Cake is coming out now.
25:32Yeah.
25:34How's that oil going?
25:35It's off.
25:35Oh, okay.
25:36I'll just keep going.
25:37Where's the oil bowl?
25:38I'll get more.
25:39I'll get more off.
25:40I'm going to check on Lydia's caramelised onions for the steak and I have some concerns
25:44it's very oily on top.
25:46Lids, here's the steak ready for you to dress.
25:48I do feel a lot of pressure because any of those decisions could push us into the elimination.
25:52Put a bit of sauce on that steak for me.
25:54Woo, woo, woo, woo, woo.
25:55Stop, stop, stop, stop.
25:57Let's get a bit of that off, I think.
25:58Stop, stop, stop, stop, stop.
25:59No more.
26:00Stop blading, guys.
26:01Start blading.
26:02I'm so sorry.
26:03I don't want me to be the reason you're going home.
26:05Doing this at home, it just feels like I do this every day, but doing with different
26:11people who have no clue about it in cuisine, but they are so passionate.
26:15All right, chicken, where's it going?
26:17In this curry.
26:18Add, tuck that in.
26:19And it just feels so good.
26:21Hey, where's this curry going?
26:22Can it go?
26:23It's good, it's good.
26:24Yeah, put it in the bottom.
26:25Butter.
26:26Chicken, curry, and then this one.
26:27Butter.
26:27Butter.
26:28Butter on top.
26:29We've got our chickpea curry on the table.
26:31We've got a mango, chutney, mint and coriander, chutney, and we've got a keel.
26:36Keel, keel, keel, keel, keel.
26:38Keel's ready.
26:39It's ready.
26:39Annabelle, you've got Indian soul in you.
26:42Trust me, you do.
26:43Time to beat 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
26:58That's it, everybody.
27:02Family.
27:04Wow, that was a lot.
27:14The first family feast we'd like to taste belongs to Turquoise Team.
27:20Hi.
27:26Whoa.
27:28You asked for a feast.
27:31Whoa.
27:32Hope you're hungry.
27:37This is definitely a sumptuous feast.
27:41Brief kick.
27:42Hold on.
27:44You got more than three sides.
27:47Just kind of kept evolving and we just let it happen.
27:50We enjoyed it though.
27:51Yeah, yeah.
27:51We had fun, that's for sure.
27:53Dot, why don't you tell us what the dishes are?
27:55We've done a Middle Eastern spiced ribeye.
27:59We've got a cauliflower salad, a recipe my mum always cooks and we love at our family dinners.
28:05We've got some beautiful chicken skewers.
28:08We then have a baba ganoush, a yoghurt tahini sauce and then we have a beautiful Middle Eastern rice dish.
28:17And then you talk about the dessert because that was all you.
28:20This is my Dubai chocolate inspired pavlova.
28:26Well, we cannot wait to dive in.
28:29All right.
28:30A little squeezy-squeeze?
28:31Yeah.
28:32A little squeezy-squeeze.
28:35Jean-Christophe, you want a skewer?
28:37I'd love to, yes.
28:38Here we go.
28:51All right.
28:52Team turquoise.
28:55Even if this cook had taken you three hours, I don't think it would have gotten any better.
29:01Still tastes bloody good.
29:04Really good.
29:05The cook on your steak is unbelievable.
29:10The spice rub, you get this lovely crust there.
29:13It's pink in the middle.
29:14And I think every piece on that bone is perfection.
29:19You can see it.
29:20You can see along the bone that it still has that blushing pinkness to it.
29:23Beautiful chicken.
29:24Love that yoghurt marinade.
29:26And something that doesn't overshadow the mix of dishes.
29:30Well done, guys.
29:31What I love about your sides that you've made and all the sauces is that everything is quite different.
29:39Every permutation, you're still getting a different experience.
29:43And I love that you've got that beautiful smokiness and like tiny bit of bitterness with the baba ganoush.
29:49And then that tahini sauce, you get that really hard citrus hit and it's beautiful with either of the proteins.
29:56I feel like you thought very succinctly with this dessert and it's really worked for you.
30:01I love that the texture is almost a little bit like nougat on the bottom and it works so well
30:06with that pistachio paste.
30:07It's my kind of dessert.
30:09I think you've done a brilliant job.
30:12Sorry, can someone comment on this cauliflower situation?
30:16Because Martin's recipe now needs to be my recipe.
30:19I love that.
30:20Yeah.
30:20The texture in it, the colour, and then you get this sweet nutty cauliflower, which mate, she is on to
30:25something.
30:25She's great. She is very good.
30:28Go Mum.
30:29You guys did so much work in 75 minutes.
30:32I thought watching you guys, led by Dot, like between Min and Alita, you guys were there with anything that
30:39each other needed.
30:40It was really lovely to see.
30:42Knocked it out of the park.
30:43See you later, Team Turquoise.
30:47We're so proud of what we've done as a team today.
30:49I think we've worked so well together.
30:50We had fun doing it and I'm so happy the judges can taste that.
30:54Good night, guys.
30:58Purple team, you're next.
31:00All right, guys.
31:01Let's rock and roll.
31:03We are so proud of each other of what we have delivered today.
31:08Wow.
31:10Looking at how big all the dishes are, the judges cannot complain that there is a second fish missing.
31:15So please love me.
31:16Love us.
31:17You guys are not disappointing.
31:19Welcome to China.
31:25So we started off with an ABC soup made out of the pork ribs.
31:30And then we have a cucumber salad.
31:33And we did a Cantonese steamed snapper.
31:37Lobster with ginger and green onion with some freshly made egg noodles.
31:42And then we have some fragrant rice with chicken stock.
31:46And then a mango and sago coconut dessert.
31:54That one rings your bow.
32:04Team Pobol.
32:20Team Pobol.
32:23We were thinking, hmm, that is quite a small fish.
32:28But now that we see the entire feast,
32:31we understand what you were saying.
32:34Everything in this feast just has so much nostalgic value for me.
32:39Like, I feel like a child going home for dinner
32:41because the fish was just like a once-a-week thing
32:43on the dining table.
32:45It's beautifully cooked rice and the ABC soup.
32:48Just that simple flavour of the potato and the tomatoes.
32:51I love that.
32:52That just took me straight back to living in Malaysia.
32:56You know, that's just something that you have every night.
32:58I loved the noodle work.
33:00That was very well done.
33:02And that's a real birthday treat for us.
33:04We always have lobster noodle when it's someone's birthday.
33:07Excellent job.
33:10Mate, that lobster cookie is some of the best I've seen in the kitchen.
33:13It's so great.
33:13Like, who was that?
33:14We did it together.
33:16Of course you did.
33:16Side fried and the cheese stir fried.
33:18It, like, that is as good as it gets.
33:22Yeah, it really is.
33:22It's just cooked through.
33:24It literally fell out of that shell.
33:27And it's got that beautiful crust on it,
33:29which has now started to soak up all that sauce.
33:31A plus, plus, plus.
33:33And then the sago is so well done.
33:37And it's not easy.
33:39But it's just a really smart decision.
33:42When you put so much fire and punch and, like, salty acidity, funkiness on the table,
33:49this is what you need.
33:51Well done.
33:51Well done.
33:52The way you've synchronised yourself together was magnificent.
33:56I loved it.
33:57Your fish was impeccable.
33:59Absolutely impeccable.
34:01Your lobsters, you know the story.
34:03Ten out of ten.
34:04But I really enjoy simple things like your soup.
34:08Your rice smell absolutely delightful.
34:12So, well done.
34:13Thank you so much for coming to our dinner party.
34:15Thanks for having us.
34:16We love you.
34:16Thank you so much.
34:17Thank you so much.
34:19Thank you so much.
34:21Thank you so much.
34:23Thank you so much.
34:26Okay.
34:27Next team, please.
34:29The pink.
34:31As captain, I'm feeling the pressure that if we haven't done enough,
34:35I kind of feel responsible that Lydia and Alala will be heading into a black apron cook.
34:43Right.
34:44That's a lot of food.
34:47What have you made, though?
34:49Today we've made a pan-seared Scotch-filet steak with caramelised onions,
34:54a sumac and lemon roasted chicken,
34:57a kale, orange and grape salad,
35:00a roasted eggplant with tahini dressing,
35:04and a beetroot hummus,
35:06as well as a stone fruit crumble and a creme anglaise.
35:28I'm going to talk, like, overall feast first.
35:31It looked really inviting, guys.
35:33Like, great pops of colour.
35:35I feel like, for me, what I was looking for was, like, more fresh herbs,
35:39a little bit more spice and a little bit more lemon across the board.
35:42While the steak is cooked beautifully, I felt like the onions were quite, like, pretty heavy.
35:47The chicken, I wanted a little bit more seasoning, and it is a little bit over.
35:53And then the salad.
35:54The salad was, like, super zingy.
35:56I just would have loved a ton more herbs.
35:58So, all in all, I think there's nothing really wrong with the dishes.
36:02I just want a more lift through fresh herbs, lemon and seasoning.
36:06Thanks.
36:15Next team, the red team, please.
36:18We've got lamb cutlets with a pecorino granulata,
36:23pan-fried King George whiting,
36:26confit garlic hummus,
36:27chard, fennel, radicchio and orange salad,
36:31some roast potatoes,
36:33and then to finish off, we've got an orange and olive oil sponge,
36:37with a lemon thyme anglaise.
36:39The lamb was perfectly cooked,
36:42and the fish, it's very, very delicate flesh,
36:44and you've absolutely done it justice.
36:46Guys, I think this is a really well-thought-out feast.
36:49Your sponge is light, it's powerful, it's excellent.
36:52I could slip on it.
36:54It's a super job.
36:57Righto, team brown, come on down.
37:00So, we've got whole split lobster
37:02with a lobster brain and finger-lined melulsion,
37:05twice-cooked crispy lamb
37:08with, like, a sticky ooray plum and lime sauce,
37:12confit cabbage.
37:13And then on the chips, there's a mountain pepper leaf salt.
37:18And then also, there's a little salad there
37:20with the burnt mandarin dressing.
37:22And they have an apricot crumble
37:24with a water-scent ice cream.
37:26The colours on this feast, I was just drawn to.
37:30The lobster, I loved that head sauce, I really did.
37:33I do feel the flesh was a little bit over.
37:35Then we go to the lamb.
37:36The flavour is unreal,
37:38and I love the double-fry on it.
37:40I just wish it was a lamb rib.
37:42It just needs more fat.
37:44But all in all, it's flavour city here.
37:47Next family feast belongs to...
37:49Team Orange!
37:52I'm feeling really, really nervous.
37:55Annabelle and Jack have cooked Indian food
37:57for the very first time.
37:58I feel like they've done so good.
38:01It feels like a feast.
38:04Let's see how it tastes.
38:06Oof.
38:07I hope you're hungry.
38:08Oh, nice.
38:09My first question is for Jack and Annabelle.
38:12How did you go under the leadership of Mama Karnika?
38:15It was kind of like ratatouille,
38:17and she was like Remy,
38:19sitting on our shoulders, like, pulling our hair,
38:21getting us to, like, cook.
38:22It was good.
38:24So, Karnika, what are the dishes?
38:28So, today we've made butter chicken,
38:32a spicy chickpea curry.
38:34For the condiments, we've got mint, coriander, chutney.
38:37We've got a mango chutney.
38:39And then we've got a yogurt raita
38:43with mint, coriander, and cucumber.
38:47And on the side, we've got lacha paratha.
38:50And for the dessert, we've made you kheer,
38:53which is a rice pudding.
39:02Is it satisfying to watch us dish it out like a family?
39:06It's really satisfying.
39:16Team orange.
39:19Great flavours.
39:20It feels like this was made by an Indian family, honestly.
39:25Love the flavour of the butter chicken.
39:27It's quite tomato-y, and I really like that.
39:29You've got that herb-filled, cooling cucumber raita,
39:32that freshness from the chutney itself,
39:35and the sweetness from the mango,
39:36so it's really quite balanced.
39:38Overall, that is a delicious Indian family feast
39:42cooked by a very modern family.
39:46I've actually loved everything, so I said, Paul.
39:49I mean, the chicken was succulent.
39:51Raita sauce was superb,
39:54and also combined super well with all the dishes.
39:57And I love the chickpeas curry,
40:00so basically, I'm very happy.
40:10We can't wait to taste your feast.
40:12Navy tea.
40:16Take your time.
40:18No worries.
40:19After every cook in this kitchen,
40:21your head starts to spiral.
40:23I'm really hoping that I've elevated this enough
40:26to MasterChef style.
40:45I must say,
40:47you kind of all look related.
40:50There's a similarity that is hard to ignore.
40:52I've been cheating a few days without outfits.
40:53Did you mean to do your hair exactly the same?
40:56And brown tops.
40:58Well, yours is a bit more own, but yeah.
40:59I've got brown pants on.
41:00Yeah.
41:00It's true.
41:01Ladies of the Navy, what have you made?
41:04We have made a modern Australian feast.
41:09A roast chicken with yoghurt dressing.
41:13A snapper that has been roasted as well with herbs
41:17and a herb sauce.
41:19Roast potatoes, hazelnut crumb.
41:21Tahini honey, glazed carrots.
41:24And broccolini with hazelnut pan grittato.
41:28Dessert is a ricotta and orange and olive oil cake
41:31with an orange and nutmeg ice cream.
41:54I'm going to start with the chicken.
41:55My piece was cooked so, so well.
42:00Still so lovely and juicy.
42:02And I loved how everything went together.
42:05Not everything made sense.
42:07I do wonder if you had a few too many sauces.
42:11Sorry, I shouldn't laugh.
42:12That's fair.
42:13Few too many.
42:14I think the mayonnaise-y kind of sauce you had under the potatoes
42:18just kind of threw everything into too much of the rich zone.
42:21So if you made your way around,
42:23I think you could kind of like self-balance the meal.
42:26I think the broccolini was maybe a little on the tough side.
42:30All in all, lovely balanced flavours.
42:34And I loved all the little crunchy bits and everything as well.
42:38But...
42:41I think that's one of the best cakes we've had so far.
42:45It's really, really good.
42:47Olive oil just gives it this lovely, like, velvety texture.
42:51I thought it was spot on.
42:54Proteins for me were amazing.
42:56The fish also just beautifully cooked.
42:58And I'm talking, like, just.
43:00And the two sauces that I had with those,
43:02the herb number with the fish
43:03and then this yogurty number with the chicken,
43:05went perfectly together.
43:08I would have left that garlic hay only off.
43:10OK.
43:10Because it does...
43:11That's the one that is, like, leeching into everything
43:14and then just taking, like, dominating the whole plate.
43:18And it's probably the one that I didn't want to dominate the plate
43:21out of all of the sauces.
43:27I'm still... I'm happy.
43:29I'm happy.
43:30And I'm happy.
43:39That was your first team challenge and you smashed it.
43:49Food rings family together.
43:51And today we could really taste the fun and connection
43:54you shared with your team.
43:56You made our jobs incredibly tough today
43:59because we had to find the bottom two teams
44:01to go into tomorrow's elimination.
44:04Let's start with the good news, eh?
44:06There were two teams
44:08who we would happily feast with any time.
44:14Turquoise team.
44:21Your feast, it was generous, and everything belonged together.
44:26I will definitely be hitting your mum up for that cauliflower salad recipe, Dot.
44:30That was a cracker.
44:31You guys are safe.
44:32Well done.
44:41You worked exactly how a team should, and it showed in your food.
44:46The Chinese family feast, it had flavours to absolute die for.
44:50You're also safe.
44:51What up?
44:54With the hits, there are always some misses.
44:58And unfortunately,
45:00there were two teams whose family feasts were a little dysfunctional.
45:08Pink team.
45:10Your chicken was unevenly cooked,
45:13and overall, you just needed more flavour and seasoning.
45:20Navy team.
45:23You spread yourselves too thin,
45:26and the sauce overpowered your feast.
45:31Pat, Alalu, and Lydia.
45:34Aliona, Hannah, and Bella.
45:37I'm sorry, it just wasn't your day today.
45:39So you'll be cooking for your spot in the competition tomorrow.
45:45You all right?
45:46Yeah.
45:47We tried our best.
45:49We were super proud of how we performed in the challenge.
45:52Now I'm actually going against them in a black apron,
45:55and I could potentially send one of them home,
45:57or it could be me that's going home.
45:59So, yeah, it's really unsettling.
46:02Tomorrow night,
46:04family sets the scene
46:06for the fondest food memories.
46:09That tradition is what got me into cooking.
46:12Who can harness that happiness on a plate?
46:15Dear Lord, risk of going home is real.
46:17With the heavy weight of a black apron.
46:21The doubt is starting to creep in a little bit.
46:22I could be going home.
46:23This is do or die.
46:25It's crazy.
46:32You are religious.
46:36This is the first time you got to come home.
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