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00:22Welcome to Benches, come on in, pick a bench, any bench.
00:28Oh, damn.
00:32Or just go to the bench that is left.
00:35Back to the front again.
00:38What is going on? Oh, look at this line of Asians. Let's go.
00:42Wow.
00:44I bet you're all itching to know what's under those cloches on your benches.
00:49Yeah.
00:51Mine's racing, there's a whole lot of things.
00:52You know, it could be a special ingredient.
00:54Is it like a special kind of mystery box?
00:57It could be anything.
00:59Should we end the guessing game?
01:02We all ready?
01:04One hand on your cloche.
01:07You can lift your lids now.
01:12Oh!
01:16Oh!
01:18Oh!
01:19Oh!
01:20Oh!
01:20Oh!
01:21Oh!
01:22Oh!
01:23I feel good about this.
01:24I feel very good about this.
01:25That's right.
01:26It's your first team challenge.
01:28Woo!
01:34Dot!
01:35First team challenge.
01:36What are you thinking of your new family?
01:38New family?
01:39I'm excited.
01:40I like my current family, but you know, we can expand.
01:44I think we've all got very different cooking styles, but I think that's a positive.
01:48We can put our heads together and hopefully make something amazing for you guys.
01:52Row two.
01:54All Asian crew.
01:56Yeah!
01:57Definitely French cooking here, guys.
01:59I'm joking.
02:00Aaron, are you excited to cook with your teammates?
02:02I'm so excited.
02:04They're amazing cooks, so I'm keen to get going.
02:06Yeah.
02:08We want each team of three to work together to cook us a MasterChef-worthy family feast.
02:16We want at least two mains, three sides, plus something sweet.
02:25You have 75 minutes to prepare a sumptuous feast with your teammates.
02:34You didn't think we were going to make it easy for you.
02:37You know, 75 minutes, we usually make one dish, and now we've asked to make six.
02:42So, yeah, that's a lot of work.
02:47It's not all fun and games, though.
02:48The two teams who have the least impressive dishes will face elimination tomorrow.
02:56Your 75 minutes starts now.
03:00Woo!
03:02All right, what are we thinking?
03:05Let's pick a cuisine.
03:07I think we've both done lobsters recently.
03:10Okay.
03:11So, I was thinking as well lamb, like Aussie.
03:13Yeah, like a lamb rack.
03:15Like serve and turf.
03:16And that's so Aussie.
03:17Yeah.
03:17Love, love.
03:18Obsessed, actually.
03:19I've got onions and pomegranate.
03:21Do we have lemon?
03:21Yeah, I got the lemon.
03:22I actually love the amount of chatter.
03:24There's so much energy in here.
03:26Yeah.
03:27To make it cohesive, I think we're obviously going to do Indian, right?
03:30We're going down the Indian route.
03:31You feel comfortable.
03:32I do.
03:32I feel like I'm in my zone, I'm in my power.
03:35We'll follow you, mum.
03:36Yeah, yeah.
03:37Your chef today.
03:37We are doing Indian.
03:39All right.
03:39Yeah.
03:40Whenever I think of family feasts, I think like you want everything to flow together.
03:44And I think cuisines such as Indian are like the perfect cuisine for a team challenge.
03:50I am feeling really excited.
03:51I love my team.
03:52And I am so pumped and excited for them to be learning Indian disease.
03:57This is Sunday night at Karnika's house.
04:00I think our strategy for today is obviously Karnika is going to be our team leader.
04:04And then Jack and I are just going to really hone in on our ability to take instructions
04:08from her.
04:10I'm a little bit out of my depth with Indian food.
04:13I know a butter chicken.
04:14That's about it.
04:16Today we're going to be cooking butter chicken, a chickpea curry, a mango salsa, a mint and
04:21coriander salsa, a raita, and a kia, which is a Indian rice pudding.
04:28I've got two litres of milk on the stove warming right now.
04:31This one?
04:31I've got this video.
04:32Oh, I'm sorry.
04:32That's okay.
04:37I love all the woks on our bench.
04:39Oh, man.
04:41Guess what's cuisine we're making?
04:42Yeah.
04:44I think like when you get two Chinese background people and you look at the front and there's
04:49a lobster there, you think ginger, shallot, lobster with noodle.
04:54All right.
04:54Team leader, who's it going to be?
04:56Emily.
04:56Emily, cool.
04:59So today we are going to make a ginger scallion lobster with noodles underneath.
05:04We're going to go for a steamed snapper with ginger and scallions, an ABC soup with cucumber
05:10salad, a tabioca sago dessert.
05:13Have we started the noodles?
05:14Nah, I'll do the noodles.
05:16I think we're a banging team.
05:18Everything that's on the menu, Aaron and I both have made in the past.
05:22And then Lucy is the dessert queen.
05:24She's going to kill this.
05:25Trusting Emily's leadership.
05:27I'm sorry.
05:28I'm going to smash it.
05:28You know, Asians love A's and basically that's what we're aiming for today.
05:34Is that the nicest way to put it?
05:37That was good.
05:39Oh yeah, mama.
05:40We're going beef, guys.
05:43That's too much food.
05:44That's too much.
05:45Is that too much?
05:46Never enough.
05:46There's no such thing as too much food.
05:49Two to five minutes is not a lot of time to create a feast and I think we need to
05:53inject
05:53as much flavour in as we can.
05:55And with a Middle Eastern style feast, we can do that.
06:00Okay, I think just two?
06:02Two.
06:02Yeah.
06:03You're fine with that?
06:04Yeah, I mean at the end of the day we've got the chicken skewers as well.
06:07Yeah, exactly.
06:07Nobody's eating a whole steak to themselves in any family.
06:10Oh, not in your family?
06:12Today for our Middle Eastern feast, our two mains are going to be chicken, preserved lemon
06:17and garlic skewers, a beautiful Baja style spice steak.
06:22Our sides is my mum's cauliflower salad, pilaf rice and two dips, baba ganache and we've got
06:29a tahini yogurt.
06:33I'm on sweets.
06:34You're getting like a Dubai chocolate inspired pavlova with a chocolate chewy pavlova base
06:40and chantilly pistachio cream on top with some nice citrus flavours placed over the top
06:45of that just to tie it all together.
06:47I feel like naturally I've become the leader.
06:50I don't know if it's because I'm in the middle of these two, but Min doesn't really
06:54know the flavours that well and Elita, she's focusing on the desserts.
06:57Let's hope I lead us to success.
07:00Guys, we've got to have fun.
07:01Yeah, let's go.
07:02This is craziness.
07:03Have fun with this.
07:07Can I ask, do you know what this is?
07:08That's time.
07:09That's lemon time.
07:10Lemon time.
07:11I'm going to use that.
07:12Yep.
07:12Are you guys going to use this?
07:13It is great.
07:14We are going to be making like a Mediterranean feast.
07:18We are doing lamb cutlets, pan fried King George whiting.
07:22Jackie's going to be making a sponge cake with citrus elements to kind of complement the rest of our food.
07:27So hopefully it feels like Sunday lunch, family, glass of wine and just enjoying all of the food there.
07:39Alright, early days Casper.
07:41I'm liking the look of it.
07:42Yep.
07:43Give that a smell.
07:44That needs time to, it hasn't even fused yet.
07:46Yeah, yeah.
07:46It should be good.
07:47We're going to go like Australian, so like surf and turf, but then bring in some native flavours too.
07:51So we're going to do a whole lobster and then also lamb ribs.
07:56Then Luke's going to get on a nice crumble.
07:59Alright, crumble's going in, gang.
08:01So lamb is on cooking.
08:03It looks like he's crumbled in the oven, so I think we're on track.
08:06I'm going to do the first fry on the chips.
08:08Yep.
08:09Teamwork is key.
08:1160 minutes to go!
08:12Thank you!
08:16Do you have the veggies, veggies, veggies?
08:24I'm doing the salad, right?
08:26I'm going on, I'm doing the salad.
08:27Salad and glaze, yep.
08:29Yep.
08:29And the glaze.
08:30What's our other side?
08:31The hummus, the salad, and the sides.
08:35Eggplant rounds, kale and grapes.
08:37Oh, you ate eggplant.
08:39I'll get it, I'll get it.
08:40Alright, the big ones.
08:42I forgot about the eggplant.
08:44For our family feast, we're going to do Middle Eastern style food, so we're going to
08:48do my steak with the caramelised onion reduction, we do a sumac and lemon roasted chicken.
08:54And for dessert, Olalu's crumble, which has apricots and some spices in it.
08:58Okay, my chook's in, so I might portion steaks and get them ready to room temperature.
09:03Are we happy with that?
09:04Yep, yep, definitely.
09:05I'd say looking at our team, I can't really see a really standout natural leader.
09:10Naturally, I'm pretty introverted, and Olalu is also a fairly quiet person as well.
09:14Lydia's quite outgoing, but I don't know whether she would want to stand in as a leader and
09:19tell people what to do, so we can workshop together as a team.
09:24Right, pink team, who's the boss?
09:27We all are.
09:28I'd say partner.
09:29I'd say partner.
09:29Do we speak to anyone in particular, or what's going on here?
09:31No, you can speak to us as a collective.
09:34Oh, okay.
09:38You go over there.
09:40I'll stay here.
09:41Shall we?
09:42Right.
09:44Hey, pink team, bring it in.
09:45We're going to have a little team talk.
09:47So it's not an answer for me.
09:49We're going to have a little team talk.
09:50Yes.
09:50Okay, right now we came up, and we can't have three individuals in this.
09:54We need someone to steer the ship, and then two others just to really get behind them.
10:01Andy and John Crystal have concerns we may not all be on the same page.
10:05Yeah, alright, let's do it.
10:06Are we on?
10:07Yeah, we're on.
10:07Let's go.
10:09I don't really know exactly where each dish is up to, which has started a bit of a blinking
10:14red light in my head.
10:15There needs to be a clear leader, and otherwise we're not going to get this done.
10:18We'll be back in the black aprons and cooking for our life again, and at risk of going home.
10:31We can't have three individuals in this.
10:33We need someone to steer the ship, and then two others just to really get behind them.
10:39We on?
10:39I'll do it.
10:40Yep, we're on.
10:41Let's go.
10:43I'm pretty introverted, so whilst I'm not naturally that person that wants to take the
10:47range from the start, when the time comes, I am happy to step up and lead a team.
10:53How are we going?
10:53Hello?
10:54You're on the englade?
10:55Yeah, yeah.
10:56You got everything you need for that?
10:57I think so, yeah.
10:58We haven't been communicating as much as we should have.
11:01How you going, Lydia?
11:02Is that salad done?
11:03Nearly.
11:03I'm about to just zhuzh it up a bit.
11:06All right, we've got to get those eggplants done, eh?
11:07Yeah.
11:08It's kind of now been a bit of chunk out of the clock has gone.
11:10I need to know where everyone's at, so we can deliver in time.
11:14If you need something, just tell me and I'll run for it, all right?
11:17All right, thank you.
11:23All right, let's get this thing cranking.
11:26All right, guys, fish is on.
11:28Yeah.
11:34That's awesome, Luke.
11:35Yeah, I like it.
11:36I like it.
11:38We have such a great team, old girl, so I think we're going to nail it today.
11:43Girl power today.
11:44Hell yeah.
11:45For our first team challenge, we're thinking modern Australian roast dinner type thing.
11:49It's going to be a spatchfork chicken, baked fish, and then we've got lots of beautiful
11:53veggie sides, just big whole vegetables.
11:56So we've got a potato dish, a carrot dish, and a broccolini dish.
11:59And we're going to finish with ricotta and orange cake with a nutmeg orange ice cream.
12:04Good ice cream is almost ready to chill.
12:07You're amazing.
12:09Are you kidding me?
12:10Dude, you're a machine.
12:12Being a mum of four, I do this all the time.
12:14I do friends feasts, family feasts.
12:17So naturally ends up that I'm the team leader.
12:20Okay, so I'm just going to install loads of parsley, basil, dill into the fish with lemon
12:25and garlic.
12:26Absolutely loaded.
12:27Lemon and garlic, absolutely, yeah.
12:29It's really chaotic, but I think we're girls and we're communicating pretty well.
12:33I think we're on the same page throughout and we're talking, we're chickening with each
12:36other, so I think that's really important.
12:39Teamwork makes the dream work.
12:4145 minutes to go!
12:45Need some?
12:46Yeah.
12:46Get a bit more sweetness.
12:50Guys, it's smelly Middle Eastern.
12:52Whew!
12:53We're working great as a team.
12:54The spoons are flying between us.
12:56We are tasting as we go, which my mum always said you had to do, and it's starting to feel
13:00like a family.
13:01Guys, it's looking good.
13:03So I'm focusing on the Baja-style spice steak.
13:06Guys, the steak looks gorgeous.
13:09I want to eat that.
13:10Yep.
13:11Min, he is busy at work.
13:13He is putting those chicken skewers together and it is looking good.
13:17The pilaf rice is in the oven.
13:19I'm just trying to taste the rice.
13:23Elisa is working on the dessert.
13:24I am so happy that it's looked after.
13:26I don't need to worry.
13:27I'm trying it as she goes and oh my gosh, it is spiritual.
13:32Oh my god, hi!
13:34Look at this meringue.
13:36Oh darling, you've made a puff.
13:37Yeah.
13:38We're actually doing pretty good.
13:40And so you're just going to cook these like on what?
13:43How are you going to do it?
13:44This medium rare-ish.
13:46I think it's probably the safest.
13:47So we'll do shush shush and then we'll pop it in to make sure.
13:51Shush.
13:53Two dips.
13:54Two dips.
13:55Two dips, a salad and the rice.
13:57Oh wow.
13:58So kind of a fourth size.
14:00Yeah, why not?
14:01We are really running with creating a feast that we would want to eat.
14:06When you're feeding a crowd you want to have variety.
14:08So we've got four sides actually.
14:10You just kept giving.
14:12It's a feast after all.
14:14This is something I'd love to sit down and eat.
14:16So hopefully the judges feel the same.
14:20Use those muscles bro.
14:22I'm just butchering the lobster and coating it in a bit of corn flour and some shaoshin
14:27wine, some seasoning as well.
14:28This is going to go into our lobster noodle dish.
14:31For our Chinese feast, we need this lobster dish to be our wow factor.
14:36So we're putting on two lobster tails.
14:39Go ham with the lobster and then we can serve like the lobster on top of the noodles.
14:42Yep.
14:44But one thing we need to make sure is the cook on the lobster as well.
14:47It's easy to go over.
14:49It's easy to be under and to be absolutely precise.
14:52That's what we want.
14:54Can we taste this guys?
14:55Yeah.
14:56We want the juices coating the shells and the meat.
14:59Like we want it to be easily coming out of the shell as well.
15:02There's not much sauce going.
15:03Might have to make more sauce on top.
15:05Yep.
15:06Of course it's good.
15:06Mmm.
15:07That's really good.
15:08Okay, cool.
15:10Let's get it going.
15:15Happy Luke?
15:15Yeah.
15:16Ice cold.
15:16Happy.
15:17I'm feeling good about this.
15:19I'm going to shove something in your mouth in a minute.
15:21Yes, please.
15:23You're right.
15:24We're about halfway through the cook.
15:25All our ovens are packed.
15:26We've got cake in one, chicken in one, fish in one, potatoes in two.
15:30And we're now working on our vegetables for our modern Australian family feast.
15:35Okay, ladies.
15:36Hello.
15:37How are we?
15:38We're good.
15:38We're good?
15:39I think so.
15:39So do we have a leader?
15:40I'm a mum, so I think it just suits me.
15:42Okay.
15:43Let's go mum.
15:44Talk to us.
15:44What have you got?
15:45So we're going to do an Australian family dinner.
15:47Bella is our dessert queen, so we're playing to her strength today.
15:50She's going to do a ricotta and orange cake.
15:52And then she's doing a nutmeg ice cream.
15:55I've just chucked a spatchcock chicken in there.
15:58We've got some whole baked snapper over there.
16:00Yep.
16:01So there are proteins.
16:02What have we got flavour-wise?
16:04On the spatchcock chicken, what have we got?
16:06On the spatchcock chicken, we're going herbal.
16:08Snapper?
16:09Um, snapper.
16:10We've actually mimicked the herbs as much through that.
16:13So that way, like, kind of have a cohesive flow in this dish.
16:16Yep.
16:17I feel like they need to be a little different, though.
16:20Simplicity is great, but I think we want something to kind of...
16:24Yeah.
16:24Spice it up a little bit.
16:26You know what I mean?
16:27See that big sign behind you?
16:29We're not at home anymore.
16:31We're in the MasterChef kitchen.
16:33Um, I'll go have a chat.
16:35Push on.
16:37Andy's looking concerned that we haven't elevated this enough to MasterChef style,
16:40and the bottom two teams are going into elimination.
16:43We need to figure out what to do.
16:46Are we adjusting anything?
16:48Um, it's a bit manic today, isn't it?
17:02Um, it's not about our proteins being wrung.
17:07It's about them not standing out.
17:09Andy's looking concerned that we, you know, haven't elevated this enough to MasterChef style.
17:13So this really is about zhuzhing up sauce.
17:16Yeah.
17:16So we're starting to chat amongst the bench about some ideas.
17:19The one thing I'm just thinking now, I don't want to go too yogurty on everything.
17:23Yeah.
17:24We've come up with a little garlic yoghurt underneath the potatoes.
17:27I want kind of some acidity from that garlic yoghurt sauce.
17:30It ties in perfectly.
17:32So I'm going to start on the garlic yoghurt.
17:33I think that's enough to elevate our dishes.
17:36I think it's also going to save us from the bottom two.
17:38Uh, a little bit manic, but I really do trust my team and I can see that we're pulling it
17:43together.
17:43So I'm actually feeling okay.
17:48I am honestly so excited.
17:51It is fantastic already.
17:53There is so much to be offered and I cannot wait to taste all the food.
17:57But there are some good and there is some bad.
18:00How about the pink team?
18:02I'm really curious because they're very different people.
18:04Very different cooks.
18:06I think he's a sheep without a captain.
18:07So he looks like Pat was supposed to be the one.
18:10Yeah.
18:11But I don't think he knows what Paul Alu is doing.
18:14It needs someone to pull everyone together.
18:17We've got Min, Dot and Alita in the Turquoise team doing a Middle Eastern feast.
18:22And then they're actually kind of doing four sides because they're doing two dips.
18:26A cauliflower salad and a pilaf.
18:29I don't know.
18:29It feels like they've been a little bit over ambitious.
18:31Like let's just do more.
18:33We do.
18:33Yeah, yeah, yeah.
18:33If we can do it, let's do it.
18:35I just hope they can pull this off.
18:38Uh, the team's going pretty good I think.
18:40We're all, we're all hands on deck.
18:42Everything here is Mediterranean style.
18:45I've just taken my lamb out of the oven.
18:47Petro's just butterflying his fish, which shouldn't take very long to cook.
18:49It's just fish.
18:51Jackie's just working on her custard now as well.
18:53I think we're doing pretty well together, yeah.
18:55Are we happy with that?
18:56Yeah.
18:56That looks yum.
18:56Are you happy with that?
18:57I'm sorry.
18:58Do you want to catch up?
18:59I mean, are you happy with that?
19:00Interesting you should ask.
19:02Back up.
19:04For the Australian surf and turf, we've got the salads pretty much done.
19:07The cabbage is now done as well.
19:09Lobster is done.
19:11We're just going to plate it up.
19:11I'm about to fry the lamb ribs.
19:14I'm about to fry the lamb ribs and then the crumbles in the oven.
19:15So all we've got left is just make a few sauces on the side and plate everything up, make it
19:19look pretty.
19:21Plate it simple crew.
19:22Pick up the pace on these menus.
19:24They just won't get done.
19:2525 minutes to go.
19:27Let's go.
19:27Let's go.
19:28Let's go.
19:30Oh, beautiful.
19:31Beautiful.
19:32Beautiful.
19:33A feast with two mains, three sides and a dessert.
19:37It's a lot when it comes to Indian food because there's like so many spices, so many different flavours.
19:43It just feels like chaotic right now.
19:46Take it off the bone.
19:46Yeah.
19:47And put it on the grill one more time.
19:49Gotcha.
19:49I'll crank that to 250.
19:51Yeah, it should be fine.
19:52We've got the chicken grilling for the butter chicken.
19:55Otherwise, are you happy with the spice or do you want it?
19:57I love it.
19:58I'm loving it.
19:59Annabelle's so good.
20:00And Annabelle's going on the condiments now.
20:03I'm too powder.
20:04I'm too powder.
20:05I'm too powder.
20:07Dry mango.
20:07Dry mango.
20:08Dry mango.
20:09Sorry I'm talking in Indian language.
20:10Sorry guys.
20:11Apologise later.
20:13It just feels like organised chaos right now.
20:16This is just crazy.
20:18It's like a full on Indian masterclass.
20:21Is now the time for a masterclass?
20:23I feel bad because I just like have never cooked an Indian dish in my life.
20:27Yeah, yeah, yeah.
20:27But you know what?
20:28The other thing is you know flavour.
20:31Just always...
20:31Thanks.
20:32Just always go back to that.
20:33Yeah.
20:33You're doing amazing guys.
20:35You're doing so well.
20:36Yeah.
20:36I'm so proud.
20:38Super proud.
20:39Thanks mommy.
20:39You're making mama proud.
20:41Thanks mommy.
20:41Aw, that's what we can hope for.
20:46Pat, when you get a second can you come and taste?
20:48Yeah.
20:49With your own spoon?
20:50Because I've got none left.
20:52Sumac and lemon roast chicken's in the oven.
20:53It's not far off being done.
20:55The steaks are done and are resting so they should be a really beautiful colour when sliced
20:59into.
21:00I was anointed as our team captain and I can really focus on checking in with the team.
21:05What am I tasting?
21:07Um, just tell me if that's tasting a bit more balanced now.
21:10We can always just pick it up with the tongs and put it on.
21:13Yeah, more acid.
21:13No more sweetness.
21:15Okay, so orange juice for acid or vinegar?
21:17No, no, no, too sweet.
21:17Lemon.
21:18Lydia's all her condiments and sides and dressings.
21:20We're just playing with the seasoning and the flavours to make sure that they really brighten.
21:25What am I tasting, dressing?
21:26Just tasting dressing.
21:27It's supposed to be pretty punchy because that's all quite bland.
21:30Too acidic?
21:31No.
21:32Lydia does have a different palette to me so, you know, we're going back and forth a little bit.
21:36Needs more...
21:38Salt?
21:38It's a bit oily so, a bit more acid again.
21:41Okay.
21:42And a bit of salt, yeah.
21:43Yep, yep.
21:43We really need to get a wriggle on.
21:45Try to put myself into overdrive to get everything done.
21:48Can you please, please, please make sure as much oils off that sauce as possible.
21:53I will.
21:53Even start getting it off now.
21:54I will, yep.
21:55All right?
21:57Yeah.
21:58Try piece of the chicken.
22:00All right, cauliflower's done.
22:04Oh, beautiful.
22:06Really happy with the chicken skewers for our Middle Eastern feast.
22:10That's extra.
22:10That's extra.
22:11That's lovely.
22:13Min's rice looks so generous.
22:14Beautiful work, Min.
22:16This cauliflower salad's going to go so well with our mains.
22:19Um, I am just whipping together my pistachio whipped cream.
22:23Just trying to get the balance of flavours right before I move on to the topping of this dessert.
22:28Oh, you've got orange blossom water.
22:30Yeah, do you want some of that?
22:31It's happening.
22:32Yeah, go with your gut, girl.
22:34Guys, we're jamming.
22:35We could open a restaurant.
22:36We should do this more often.
22:39You need to lock in!
22:41You only have ten minutes to go!
22:43Come on!
22:44Come on!
22:45Come on!
22:46Let's go, guys.
22:47Let's go.
22:48We're going to make it.
22:49We are going to make it.
22:50Knock it out of the park.
22:52You know what?
22:53We're Asian.
22:54We do a stress really well.
22:55So we're not going to fall into the stress of the MasterChef kitchen today.
23:00I think we're a pretty cool family.
23:01We've got Aaron going on the noodles and he's doing a fantastic job.
23:04The fish is going.
23:05The soup is about to pop up so we can start seasoning.
23:08And basically, she's doing a fantastic job with the Sago desserts.
23:11We're going to get the mangoes on.
23:13How many fish do we get?
23:14We've got one.
23:15We've got one because we thought about two small ones, but...
23:19Yeah.
23:20Because we've got so many other things going on.
23:24You wanted more?
23:26You'd probably get about 70 grams of flesh off that each.
23:31Okay.
23:32Alright.
23:33At a restaurant, usually just the one fish.
23:35I'm going to leave the final call with you guys.
23:37Alright.
23:37It was a generous family feast.
23:40Yeah.
23:42Um, guys, what do we think about the fish?
23:53Do you think we should do the second fish or just focus more on the cucumber salad?
23:57What do you think?
23:57That'll take too long.
23:58Too long.
23:58Not enough time.
23:59I think we might have to stick with the one fish.
24:01Yeah.
24:03Even if I want to cook a second fish, there is absolutely no space available.
24:08And there is barely enough time to steam another fish.
24:11We decide to just deliver one perfect fish.
24:14Fish got to come out.
24:16Yep.
24:18Stunning.
24:20Are we happy with the fish?
24:21Yeah, it looks good.
24:22So we're doing one fish.
24:24We tried to get another one on, but we just don't think we can.
24:30So we've got rice, we've got a fish, we've got that, we've got the mango salad.
24:32Yep.
24:33Just the lobster now.
24:36Bring it home, team!
24:37Five minutes to go!
24:39Let's go!
24:42You are smashing it, guys!
24:48Okay.
24:50Guys, our proteins are done.
24:52Yeah.
24:52Bella, how are you going?
24:53Think I'm happy with this yogurt?
24:55As soon as this sauce is done, I'm going to clear down this bench and we're going to start plating.
24:59It's for our modern Australian roast dinner.
25:01We want to keep quite a big point of difference between the two proteins, so we're going to go with
25:05a herb sauce for the fish,
25:06and we're going to go with a yogurt-y juice sort of sauce for the chicken.
25:10Very good.
25:11Your instincts are good.
25:12Then to elevate our dish, we're thinking of putting a yogurt garlic sauce under the potatoes.
25:16The flavour combination will go so well with our other sauces and dishes.
25:20I'm going to steal a lemon unless you need it.
25:21Taste that.
25:24What does it need?
25:25A little bit more honey.
25:27Honey?
25:27No, a little bit of pomegranate.
25:28Yeah.
25:29Yeah, that's what I've got in.
25:30It's time to get this all on the plate.
25:31It can't just be slapped on.
25:32It needs to be elevated.
25:33We want these judges to have nice juicy chicken, really enjoy that golden crispy skin that we've got on it.
25:39For the fish, it's just going to be centrepiece with a little bit of the herb-y sauce on the
25:42side.
25:43I'm basically plating my dessert.
25:44Beautiful.
25:45So we're going a whole cake, because it's a family feast.
25:48And not a little quenelle of ice cream.
25:50No.
25:51We're going a tub of ice cream.
25:53No matter what happens, girls, it's been an honour.
25:57That's the rice.
25:58You're going to put some curries on it?
26:00Yup.
26:00Last final stages, it's all coming together.
26:03For our Middle Eastern feast, I'm really happy with the chicken skewers, really happy with my dips.
26:08An elitist dessert looks exceptional.
26:11Oh, it looks good.
26:12Alright, everyone, deep breaths.
26:15I'm going to serve the steak sliced off the bone and sliced.
26:18That is a very large piece of beef.
26:22Yeah, it's enormous.
26:24If this steak goes bad, we could definitely be at the bottom.
26:28And that is a lot of pressure for not just me, but I've got two other people I'm responsible for.
26:32So I have to make sure this steak is amazing.
26:35Here we go, Dot.
26:37Here we go.
26:38Oh, it's going up too, Dot.
26:40You got this.
26:40You got this.
26:45That's pretty good, guys.
26:47Thank God.
26:49That is such a relief.
26:50She's bleeding.
26:51She's blushing.
26:52I'm not mad at it.
26:53I'm not mad.
26:54I'm not mad at it.
26:54Are we mad?
26:55Not mad.
26:57State United!
26:58Two minutes to go!
27:03Cake is coming out now.
27:04Yep.
27:05How's that oil going?
27:06It's off.
27:07Oh, okay.
27:08I'll just keep going.
27:09Where's the oil bowl?
27:10I'll get more.
27:11I'll get more off.
27:12Go to check on Lydia's caramelised onions for the steak, and I have some concerns.
27:17It's very oily on top.
27:18Lids, here's the steak ready for you to dress.
27:20So I do feel a lot of pressure because any of those decisions could push us into the elimination.
27:25Put a bit of sauce on that steak for me.
27:27Woo, woo, woo, woo, woo.
27:28Stop, stop, stop, stop.
27:29Let's get a bit of that off, I think.
27:31Stop, stop, stop, stop, stop.
27:32No more.
27:33Stop blading, guys.
27:34Stop blading.
27:35I'm so sorry.
27:36I don't want me to be the reason you're going home.
27:39Doing this at home, it just feels like I do this every day.
27:43But doing with different people who have no clue about it in cuisine, but they are so passionate.
27:49All right, chicken.
27:50Where is it going?
27:50In this curry.
27:51Add, tuck that in.
27:53And it just feels so good.
27:55Okay, where's this curry going?
27:56Can it go?
27:57It's good, it's good.
27:58Yeah, put it in the bottom.
28:00Chicken, curry, and then this one.
28:01And butter, butter, butter on top.
28:03We've got our chickpea curry on the table.
28:06We've got our mango, chutney, mint and coriander chutney.
28:10And we've got our kheer.
28:11Kheer, kheer, kheer, kheer, kheer.
28:13Kheer's ready.
28:14It's ready.
28:14Annabelle, you've got Indians all in you.
28:17Trust me, you do.
28:19Five champions challenge.
28:23Nine, eight, seven.
28:25Beautiful, guys.
28:26Six.
28:27Butter, butter.
28:27Five, four, three, two.
28:33One.
28:34That's it, everybody.
28:36It is great, guys.
28:37That's good.
28:38Family.
28:40Thanks for having me.
28:43Wow, that was a lot.
28:51The first family feast we'd like to taste belongs to Turquoise Team.
28:56Hi.
29:03Whoa.
29:06You asked for a feast.
29:08Whoa.
29:10Hope you're hungry.
29:12There you go.
29:15This is definitely a sumptuous feast.
29:19Brief ticked.
29:20Hold on.
29:23You got more than three sides.
29:25Just kind of kept evolving and we just let it happen.
29:28We enjoyed it, though.
29:29Yeah, yeah.
29:29We had fun.
29:30That's for sure.
29:32Dot, why don't you tell us what the dishes are?
29:34We've done a Middle Eastern spiced ribeye.
29:38We've got a cauliflower salad, a recipe my mum always cooks and we love at our family
29:43dinners.
29:44We've got some beautiful chicken skewers.
29:47We then have a baba ganoush, a yoghurt tahini sauce.
29:52And then we have a beautiful Middle Eastern rice dish.
29:57And then you talk about the dessert because that was all you.
30:00This is my Dubai chocolate inspired pavlova.
30:06Well, we cannot wait to dive in.
30:09All right.
30:11A little squeezy squeeze?
30:12Yeah.
30:12A little squeezy squeeze.
30:14A little squeezy squeeze.
30:15Jean-Christophe, do you want a skewer?
30:18I'd love to, yes.
30:33All right.
30:34Team turquoise.
30:36Even if this cook had taken you three hours, I don't think it would have gotten any better.
30:43Still tastes bloody good.
30:46Really good.
30:47The cook on your steak is unbelievable.
30:53The spice rub, you get this lovely crust there.
30:55It's pink in the middle.
30:57And I think every piece on that bone is perfection.
31:02You can see it.
31:03You can see along the bone that it still has that blushing pinkness to it.
31:06Beautiful chicken.
31:08Love that yogurt marinade.
31:09And something that doesn't overshadow the mix of dishes.
31:13Well done, guys.
31:15What I love about your sides that you've made and all the sauces is that everything is quite different.
31:23Every permutation, you're still getting a different experience.
31:27And I love that you've got that beautiful smokiness and like tiny bit of bitterness with the baba ganoush.
31:33And then that tahini sauce, you get that really hard citrus hit and it's beautiful with either of the proteins.
31:41I feel like you thought very succinctly with this dessert and it's really worked for you.
31:46I love that the texture is almost a little bit like nougat on the bottom.
31:50And it works so well with that pistachio paste.
31:52It's my kind of dessert.
31:54I think you've done a brilliant job.
31:58Sorry, can someone comment on this cauliflower situation?
32:02Because Mum's recipe now needs to be my recipe.
32:05I love that.
32:06Yeah.
32:06The texture in it, the colour and then you get this sweet and nutty cauliflower.
32:10Which, mate, she is on to something.
32:12She's great.
32:13She is very good.
32:15Go Mum.
32:15Go Mum.
32:15You guys did so much work in 75 minutes.
32:19I thought watching you guys, led by Dot, but like between Min and Alita, you guys were there with anything
32:26that each other needed.
32:27It was really lovely to see.
32:29Knocked it out of the park.
32:30See you later, Team Turquoise.
32:34We're so proud of what we've done as a team today.
32:36I think we've worked so well together.
32:38We had fun doing it and I'm so happy the judges can taste that.
32:42Good night, guys.
32:44Good night, guys.
32:46Purple team, you're next.
32:48Yes, let's rock and roll.
32:51We are so proud of each other of what we have delivered today.
32:57Wow.
32:59Looking at how big all the dishes are, the judges cannot complain that there is a second fish missing.
33:04So, please love me.
33:05Love us.
33:06You guys are not disappointing.
33:09Welcome to China.
33:15So, we started off with an ABC soup made out of the pork ribs.
33:19And then we have a cucumber salad.
33:23And we did a Cantonese steamed snapper.
33:27Lobster with ginger and green onion with some freshly made egg noodles.
33:32And then we have some fragrant rice with chicken stock.
33:36And then a mango and sago coconut dessert.
33:45I'm going to explain.
33:54Team Pearl Ball.
33:57Team Pearl Ball.
34:00Team Pearl Ball.
34:15we were thinking hmm that is quite a small fish
34:20but now that we see the entire feast we understand what you were saying
34:27everything in this feast just has so much nostalgic value for me like I feel like a
34:32child going home for dinner because the fish was just like a once a week thing on the dining table
34:38it's beautifully cooked rice and the ABC soup just that simple flavor of the potato and the tomatoes
34:45I love that that just took me straight back to living in Malaysia you know that's just something
34:50that you have every night I loved the noodle work that was very well done and that's a real
34:57birthday treat for us we always have lobster noodle when it's someone's birthday excellent job
35:02thank you mate that lobster cookie is some of the best I've seen in the kitchen it's so great like
35:08who was that we did it together of course you did it like that is as good as it gets
35:17yeah it's just
35:18cooked through it literally fell out of that shell and it's got that beautiful crust on it which has
35:25now started to soak up all that sauce a plus plus plus and then the sago is so well done
35:33and it's not
35:34easy but it's just a really smart decision when you put so much fire and punch and like salty acidity
35:44funkiness on the table this is all you need well done well done the way you synchronize yourself together
35:51was magnificent I loved it your fish was impeccable absolutely impeccable your lobsters you know the
35:59story but I really enjoy simple thing like your soup your rice smell absolutely delightful so well
36:10done thank you so much for coming to our dinner party okay next team please the pink as captain
36:31I am feeling the pressure that if we haven't done enough I kind of feel responsible that Lydia and
36:37Alala will be heading into a black apron cook right that's a lot of food what have you made
36:47though today we've made a pan seared scotch filet steak with caramelized onions sumac and lemon roasted
36:56chicken a kale orange and grape salad a roasted eggplant with tahini dressing and a beetroot hummus
37:07as well as a stone fruit crumble and a creme anglaise
37:29it's gonna talk like overall feast um first it looked really inviting guys like great pops of color um I
37:37feel like for me what I was looking for was like more framing and
37:40fresh herbs, a little bit more spice, and a little bit more lemon across the board.
37:44While the steak is cooked beautifully, I felt like the onions were quite, like, pretty heavy.
37:50The chicken, I wanted a little bit more seasoning, and it is a little bit over.
37:56And then the salad, the salad was, like, super zingy.
37:58I just would have loved a ton more herbs.
38:01So all in all, I think there's nothing really wrong with the dishes.
38:05I just wanted more lift through fresh herbs, lemon, and seasoning.
38:09Thanks.
38:19Next team, the red team, please.
38:22We've got lamb cutlets with a pecorino granulata, pan-fried King George whiting,
38:30confit garlic hummus, charred fennel radicchio and orange salad,
38:35some roast potatoes, and then to finish off, we've got an orange and olive oil sponge with a lemon thyme
38:43anglaise.
38:44The lamb was perfectly cooked, and the fish, it's very, very delicate flesh, and you've absolutely done it justice.
38:51Guys, I think this is a really well thought out feast.
38:54Your sponge is light, it's powerful, it's excellent. I could slip on it. It's a super job.
39:03Righto, Team Brown, come on down.
39:06So we've got whole split lobster with a lobster brain and finger lime emulsion,
39:12twice cooked crispy lamb with, like, a sticky Ouray plum and lime sauce,
39:18confit cabbage.
39:20And then on the chips, there's a mountain pepper leaf salt.
39:25And then also there's a little salad there with the burnt mandarin dressing.
39:30And they have an apricot crumble with a water set ice cream.
39:33The colours on this feast, I was just drawn to.
39:37The lobster, I love that head sauce, I really did.
39:40I do feel the flesh was a little bit over.
39:42Then we go to the lamb. The flavour is unreal.
39:46And I love the double fryer on it.
39:48I just wish it was a lamb rib.
39:50It just needs more fat.
39:52But all in all, it's flavour city here.
39:55Next family feast belongs to Team Orange.
40:00I'm feeling really, really nervous.
40:04Annabelle and Jack have cooked Indian food for the very first time.
40:07I feel like they've done so good.
40:10It feels like a feast.
40:13Let's see how it tastes.
40:15Oof.
40:16I hope you're hungry.
40:17Oh, nice.
40:19My first question is for Jack and Annabelle.
40:22How did you go under the leadership of Mama Karnika?
40:25It was kind of like ratatouille.
40:27And she was like Remy, sitting on our shoulders, like, pulling our hair,
40:31getting us to, like, cook.
40:33It was good.
40:35So, Karnika, what are the dishes?
40:38So, today we've made butter chicken, spicy chickpea curry.
40:44For the condiments, we've got mint, coriander, chutney.
40:48We've got a mango chutney.
40:50And then we've got a yogurt raita with mint, coriander and cucumber.
40:57And on the side, we've got lacha paratha.
41:02And for the dessert, we've made yukir, which is a rice pudding.
41:14Is it satisfying to watch us dish it out like a family?
41:18It's really satisfying.
41:29Team orange.
41:32Great flavours.
41:33It feels like this was made by an Indian family, honestly.
41:38Love the flavour of the butter chicken.
41:40It's quite tomatoey.
41:41And I really like that.
41:42Yep.
41:43You've got that herb-filled cooling cucumber raita,
41:46that freshness from the chutney itself,
41:49and the sweetness from the mango.
41:50So, it's really quite balanced.
41:52Overall, that is a delicious Indian family feast
41:56cooked by a very modern family.
42:00I've actually loved everything.
42:02It's so simple.
42:03I mean, the chicken was succulent.
42:06Raita sauce was superb.
42:09And also combined superbly well with all the dishes.
42:12And I love the chickpeas curry.
42:15So, basically, I'm very happy.
42:26We can't wait to taste your feast.
42:28Navy team!
42:29Woo!
42:32Take your time.
42:34No worries.
42:35Yeah?
42:35After every cook in this kitchen,
42:37your head starts to spiral.
42:40I'm really hoping that I've elevated this enough
42:42to MasterChef style.
43:02I must say,
43:04if you kind of all look related,
43:07there's a similarity that is hard to ignore.
43:10We're turning a few days without outfits too.
43:11Did you mean to do your hair exactly the same?
43:14And brown tops,
43:15well, yours is a bit more own, but yeah.
43:17Yeah, I've got brown pants.
43:18Yeah.
43:18It's true.
43:19Ladies of the Navy,
43:21what have you made?
43:22We have made a modern Australian feast.
43:27A roast chicken with yoghurt dressing.
43:32A snapper that has been roasted as well with herbs
43:35and a herb sauce.
43:38Roast potatoes, hazelnut crumb.
43:40Tahini honey, glazed carrots.
43:44And broccolini with hazelnut prang grittato.
43:47Dessert is a ricotta and orange and olive oil cake
43:51with an orange and nutmeg ice cream.
44:04Dessert is a good one.
44:06Dessert is a good one.
44:07Dessert is a good one.
44:09Dessert is a good one.
44:10Dessert is a good one.
44:14And the other,
44:15I'm going to start with the chicken.
44:16My piece was cooked so, so well.
44:20still so lovely and juicy and I loved how everything went together thought
44:27everything made sense I I do wonder if you had a few too many sauces I think
44:37the mayonnaise kind of sauce you had under the potatoes just kind of threw
44:41everything into too much of the rich zone so if you made your way around I
44:45think you could kind of like self-balance the meal I think the
44:49broccolini was maybe a little on the tough side all in all a lovely balanced
44:56flavors and I loved all the little crunchy bits and everything as well but
45:04I think that's one of the best cakes we've had so far it's really really good
45:11olive oil just gives it this lovely like velvety texture I thought it was spot-on
45:17proteins for me were amazing the fish also just beautifully cooked and I'm
45:22talking like just and the two sauces that I had with those the herb number with the
45:27fish and then this yogurty number with the chicken went perfectly together I would
45:33have left that garlic aoli off because it does that's that's the one that is like
45:38leeching into everything and then just taken like dominating the whole plate and
45:43it's probably the one that I didn't want to dominate the plate out of all of the
45:47sauces thank you
46:05that was your first team challenge and you smashed it
46:15food brings family together and today we could really taste the fun and
46:20connection you shared with your team you made our jobs incredibly tough today
46:25because we had to find the bottom two teams to go into tomorrow's elimination
46:31let's start with the good news eh there were two teams who we would happily feast with any time
46:41turquoise team
46:49your feast it was generous and everything belonged together I will definitely be hitting your mum up
46:57for that cauliflower salad recipe dot that was a crack up you guys are safe well done
47:01I hope so
47:03purple team
47:10you worked exactly how a team should and it showed you food the Chinese family feast it had
47:17flavors to absolute die for you're also safe well done
47:23with the hits there are always misses and unfortunately there were two teams whose family feasts were a little
47:33dysfunctional pink team your chicken was unevenly cooked and overall you just needed more flavor and seasoning
47:51Navy team
47:53Navy team
47:54you spread yourselves too thin and the sauce overpowered your feast
48:03Pat, Alalu and Lydia
48:05Aliona, Hannah and Bella
48:08I'm sorry it just wasn't your day today
48:11so you'll be cooking for your spot in the competition tomorrow
48:17you alright?
48:18yeah
48:19we tried our best
48:21we were super proud of how we performed in the challenge
48:25now I'm actually going against them in a black apron and I could potentially send one of them home or
48:30it could be me that's going home
48:31so yeah it's really unsettling
48:35tomorrow night
48:36family sets the scene for the fondest food memories
48:43that tradition is what got me into cooking
48:45who can harness that happiness on a plate
48:48dear lord
48:49risk of going home is real
48:51with the heavy weight of a black apron
48:54the doubt is starting to creep in a little bit
48:56I could be going home
48:57this is do or die
48:59it's crazy
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