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00:00.
00:17Hello!
00:21Morning, everyone!
00:23To benches?
00:25Come on in, take a bench!
00:27Any bench!
00:28Oh, damn!
00:32Or just go to the bench that is left.
00:35Back to a friend again.
00:37What is going on?
00:39Oh, 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?
01:01We all ready?
01:03One hand on your cloche!
01:07You can lift your legs now!
01:12Oh!
01:14Oh!
01:20Oh, my God!
01:22I feel good about this. I feel very good about this.
01:25That's right, it'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? I'm excited! I 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.
01:53Row 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.
02:17We want at least two mains, three sides, plus something sweet.
02:26You 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.
02:44It's a lot of work.
02:46It'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 the 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 a serpent 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.
03:26To 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.
03:37You're 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.
03:59I think our strategy 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 from her.
04:10I'm a little bit out of my depth with Indian food.
04:13I know a butter chicken, that's about it.
04:16Today we're going to be cooking butter chicken, a chickpea curry, a mango salsa, a mint and coriander salsa, a
04:23raita, and a kia, which is an 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.
04:31Oh, 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 a lobster
04:50there,
04:50you think ginger, shallot, lobster with noodle.
04:54All right, team 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 salad, a tabioca
05:12sago 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.
05:21And then Lucy is the dessert queen.
05:24She's going to kill this.
05:25Trusting Emily's leadership.
05:27So, going to smash it.
05:28You know, Asians love A's.
05:31And basically, that's what we're aiming for today.
05:34Is that the nice and sweet to put in?
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?
05:46No.
05:46Never enough.
05:46There's no such thing as too much food.
05:4925 minutes is not a lot of time to create a feast.
05:52And I think we need to inject as 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,
06:16preserved lemon and garlic skewers, a beautiful Baja-style spiced steak.
06:21Our sides is my mum's cauliflower salad, pilaf rice and two dips,
06:27baba ganache and we've got a tahini yogurt.
06:32I'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
06:44placed over the top of 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,
06:52but Min doesn't really know the flavours that well
06:55and 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?
07:09That's thyme.
07:09That's lemon thyme.
07:10Lemon thyme.
07:11I'm going to use that.
07:12Yep.
07:12You guys going to use this?
07:13Kirk, it is great.
07:14We are going to be making like a Mediterranean feast.
07:17We are doing lamb cutlets, pan-fried King George whiting.
07:22Jackie's going to be making a sponge cake with citrus elements
07:25to kind of complement the rest of our food.
07:27So hopefully it feels like a Sunday lunch, family glass of wine
07:32and just enjoying all of the food there.
07:39All right, 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,
07:50but then bring in some native flavours too.
07:51So we're going to do whole lobster and then also lamb ribs.
07:56Then Luke's going to get on a nice crumble.
07:58All right, crumble's going in, gang.
08:01So lamb is on cooking.
08:03Luke's got his crumble 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.
08:12Yay!
08:14I got it.
08:16Do you have the veggies, veggies, veggies?
08:24Doing the salad, right?
08:26I'm going on, I'm doing the salad.
08:27Salad and glaze, yep.
08:29Yep, and 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.
08:40All right, get the big ones.
08:42Forgot about the eggplant.
08:44For our family feast, we're going to do Middle Eastern style food.
08:48So a nice steak with a caramelised onion.
08:51Reduction, we'll do a sumac and lemon roasted chicken.
08:53And for dessert, Olalu's crumble, which has apricots and some spices in it.
08:58Okay, my chook's in.
09:00So 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 stand out natural leader.
09:10Naturally, I'm pretty introverted.
09:11And Olalu is also a fairly quiet person as well.
09:15Lydia's quite outgoing, but I don't know whether she would want to stand in as a leader and tell people
09:19what to do.
09:20So if we can workshop together as a team.
09:24Right, big team, who's the boss?
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.
09:41Right.
09:44Hey, big team, bring it in.
09:45We're going to have a little team talk.
09:47We'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.
09:57And 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, all right, let's do it.
10:06We on?
10:07We'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 red
10:14light 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.
10:34Yep.
10:34We need someone to steer the ship.
10:35Yes.
10:35And then two others just to really get behind them.
10:38Um, we on?
10:40I'll do it.
10:40Yep, we're on.
10:41Let's go.
10:43I'm pretty introverted.
10:44So whilst I'm not naturally that person that wants to take the range from the start,
10:48when 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 onglaze?
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 are 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 on, 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.
11:17All right?
11:17All right, thank you.
11:23All right, let's get this thing cranking.
11:27All right, guys.
11:27Fish is on.
11:34That's awesome, Luke.
11:35Yeah, I like it.
11:36I like it.
11:38We have such a great team, all girls.
11:41So I think we're going to nail it today.
11:43We're girl power today.
11:44Hell yeah.
11:45For our first team challenge,
11:46we're thinking modern Australian roast dinner type thing.
11:49It's going to be a spatula chicken, a baked fish,
11:52and then we've got lots of beautiful veggie sides,
11:54just big whole vegetables.
11:56So we've got a potato dish, a carrot dish,
11:58and a broccolini dish.
11:59And we're going to finish with ricotta and orange cake
12:02with 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.
12:20OK, so I'm just going to throw loads of parsley, basil, dill
12:24into the fish with lemon and garlic.
12:26Just absolutely loaded.
12:27Lemon and garlic, absolutely, yeah.
12:28Yeah.
12:29It's really chaotic, but I think we're girls
12:31and we're communicating pretty well.
12:33I think we're on the same pace throughout,
12:34and we're talking, we're chickening with each other,
12:36so I think that's really important.
12:39Teamwork makes the dream work!
12:4145 minutes to go!
12:45It's salt.
12:46Yeah.
12:46And 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,
12:57which my mum always said you had to do,
12:59and it's starting to feel like 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.
13:11Yep.
13:11Min, he is busy at work.
13:13He is putting those chicken skewers together,
13:15and it is looking good.
13:17The pilaf rice is in the oven.
13:19I'm just trying to taste the rice.
13:23Alisa 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,
13:30it is spiritual.
13:32Oh, my God, hi!
13:34Look at this meringue!
13:36Oh, darling, you've made a pass!
13:38We're actually doing pretty good.
13:40And so you're just gonna cook these, like, on what?
13:43How are you gonna do it?
13:43This medium rare-ish.
13:46I think it's probably gonna save this.
13:47And on a...
13:47So we'll do shush-shush,
13:49and then we'll pop it in to, like, make some...
13:50Shush-shush?
13:51Shush-shush.
13:51Shush-shush.
13:52Two dips.
13:54Two dips.
13:54Two dips, a salad, and the rice.
13:57Oh, wow.
13:58So kind of a fourth size.
14:00Yeah, why not?
14:01Two dips.
14:02We are really running with creating a feast
14:04that we would want to eat.
14:06When you're feeding a crowd,
14:07you want to have variety.
14:08So we've got four sides, actually.
14:10We just kept giving.
14:11It'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
14:24and coating it in a bit of corn flour
14:27and some Shaoxing wine, some seasoning as well.
14:28This is gonna go into our lobster noodle dish.
14:31For our Chinese feast,
14:33we need this lobster dish to be our wow factor.
14:36So we're putting on two lobster tails.
14:39Go ahead with the lobster
14:40and then we can serve the lobster on top of the noodles.
14:43Yeah.
14:43But one thing we need to make sure
14:45is the cook on the lobster as well.
14:47It's easy to go over, it's easy to be under,
14:50and to be absolutely precise, that's what we want.
14:54Can we taste this, guys?
14:55Yeah.
14:55We 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.
15:03You might have to make more sauce on top of it.
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?
15:16Yeah, ice cold, happy.
15:17I'm feeling good about this.
15:19I'm going to shove something in your mouth in a minute.
15:21Oh, yes, please.
15:23Great.
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,
15:29potatoes in two,
15:30and we're now working on our vegetables
15:32for our modern Australian family feast.
15:35Okay, ladies.
15:36Hello.
15:37How are we?
15:37We're good.
15:38We're good?
15:39We're good, I think so.
15:39So do we have a leader?
15:40I'm a mum, so I think it just suits me.
15:42Okay, let's go, mum.
15:44Talk to us.
15:44What do you got?
15:45So we're going to do an Australian family dinner.
15:47Bella is our dessert queen,
15:49so 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 they're our 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 we, like, kind of have a cohesive flow in this dish.
16:16Um, I feel like they need to be a little different, though.
16:20Simplicity is great,
16:21but I think we want something to kind of...
16:24Yeah.
16:24Spice it up a little bit.
16:25Yeah.
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
16:38that we haven't elevated this enough to MasterChef style,
16:41and the bottom two teams are going into elimination.
16:43We need to figure out what to do.
16:45Are we adjusting anything?
16:48Um...
16:49It's a bit manic today, isn't it?
17:00Are we adjusting anything?
17:02Are we good?
17:03Um...
17:04It's not about our proteins being wrung.
17:07It's about them not standing out.
17:09Andy's looking concerned
17:10that we, you know,
17:10haven't elevated this enough to MasterChef style.
17:12So 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,
17:21I don't want to go too yogurty on everything.
17:23Yeah.
17:24We've come up with a little garlic yoghurt
17:26underneath the potatoes.
17:28I want kind of some acidity from that garlic yoghurt sauce.
17:31It 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,
17:40but I really do trust my team
17:42and I can see that we're pulling it together.
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
17:55and 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
18:03because they're very different people.
18:04Very different cooks.
18:05I think it's a ship without a captain.
18:07So it 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.
18:18We've got Min, Dot and Alita in the Turquoise team
18:20doing a Middle Eastern feast.
18:22And then they're actually kind of doing four sides
18:24because 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. Yeah, yeah, yeah.
18:33If we can do it, let's do it.
18:35I just hope they can pull this off.
18:38The team's going pretty good I think.
18:40We'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,
18:48which shouldn't take very long to cook.
18:49It's just fish.
18:51Jackie's just working on her custard now as well.
18:52I think we're doing pretty well together, yeah.
18:55Are we happy with that?
18:56Yeah, that looks yum.
18:56Are you happy with that?
18:59I mean, are you happy with that?
19:00Interesting you should ask.
19:02Back up.
19:04For the Australian surf and turf,
19:05we've got the salads pretty much done.
19:07The cabbage is now done as well.
19:09Lobster is done.
19:10We're just going to plate it up.
19:12I'm about to fry the lamb ribs.
19:14And then the crumble's in the oven.
19:15So all we've got left is just make a few sauces on the side
19:18and plate everything up, make it look pretty.
19:20Plated Simple crew, pick up the pace on these menus.
19:24They just won't get done.
19:2525 minutes to go.
19:27Let's go, let's go.
19:28Oh, beautiful, beautiful, beautiful, beautiful.
19:33A feast with two mains, three sides and a dessert.
19:37It's a lot when it comes to Indian food
19:39because there's like so many spices,
19:41so many different flavours.
19:43It just feels like chaotic right now.
19:46Take it off the bone and put it on the grill one more time.
19:49Gotcha.
19:50I'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 to...
19:57I love it.
19:58I'm loving it.
19:59Annabelle, it'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, dry mango, dry mango, dry mango.
20:09Sorry I'm talking in Indian language.
20:10Sorry, guys.
20:11Apologise later.
20:12It just feels like organised chaos right now.
20:16This is just crazy.
20:18There's like a full-on Indian masterclass.
20:21Is now the time for a masterclass?
20:23I feel bad because I just, like,
20:25have 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.
20:30Just 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, Mom.
20:41Aw, that's all we can hope for.
20:46Pat, when you get a second, can you come and taste...
20:48Yeah.
20:49...with your own spoon?
20:50Yeah.
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,
20:57so they should be a really beautiful colour when sliced into.
21:00I was anointed as our team captain,
21:03and I can really focus on checking in with the team.
21:06What 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?
21:16No, 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
21:23to make sure that they really brighten.
21:25What am I tasting? Dressing?
21:26Just tasting dressing.
21:27It's supposed to be pretty punchy
21:28because that's all quite bland.
21:30Too acidic?
21:31No.
21:32Lydia does have a different palette to me,
21:34so, 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.
21:43I 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
21:50as much oil's off that sauce as possible?
21:52Like, even start getting it off now.
21:54I will, yep.
21:55Alright.
21:57Yeah.
21:58Trappies are the chicken.
22:00Alright, cauliflower's done.
22:04Oh, beautiful.
22:06Really happy with the chicken skewers for our Middle Eastern feast.
22:10That's extra. That'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
22:25before I move on to the topping of this dessert.
22:28Ooh, you've got orange blossom water.
22:30Yeah, do you want for that?
22:31It's happening.
22:32Yeah, go with your gut, girl.
22:34Guys, we're jamming.
22:35We should 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!
22:46Let's go, guys.
22:47Let's go.
22:48We're gonna make it.
22:49We are going to make it.
22:50Knock it out of the park.
22:52You know what?
22:53We're Adrian.
22:54We do a stress really well.
22:55Um, so we're not, we're not gonna fall into the stress
22:57of the MasterChef kitchen today.
23:00Um, I think we're a pretty cool family.
23:01So we've got Aaron going on the noodles,
23:03and he's doing a fantastic job.
23:04The fish is going.
23:05Uh, the soup is about to pop up
23:06so we can start seasoning.
23:08And basically, she's doing a fantastic job
23:10with the sago desserts.
23:11We're gonna get the mangoes on.
23:13How many fish do we get?
23:14We've got one.
23:15We got one,
23:16because we thought about two small ones,
23:18but...
23:19Yeah.
23:20Because we've got so many other things going on.
23:24You wanted more?
23:26You'd probably get about
23:2870 grams of flesh off that each.
23:31Okay.
23:32Alright.
23:33At a restaurant, usually just the one fish.
23:35I'm gonna 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,
23:54or just focus more on the cucumber salad?
23:57What do you think that'll take too long?
23:57Too long.
23:58Not enough time.
23:59I think we might have to stick with the one fish.
24:01Yeah.
24:02Even if I want to cook a second fish,
24:05there is absolutely no space available,
24:07and there is barely enough time to steam another fish.
24:11We decide to just deliver one perfect fish.
24:14Fish gotta come out.
24:16Yep.
24:17Woo!
24:18Stunning.
24:19Are 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.
24:29So 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!
24:41Let'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.
25:04So we're going to go with a herb sauce for the fish and we're going to go with a yogurty
25:07juice 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.
25:17The 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.
25:24Right, what does it need?
25:25A little bit more honey.
25:27Honey?
25:27No, a little bit of pomegranate.
25:28Yeah?
25:28Yeah, 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 like that golden crispy skin that
25:38we've got on it.
25:39For the fish, it's just going to be centerpiece with a little bit of the herby sauce on the
25:42side.
25:43I'm basically plating my dessert, basically.
25:45Beautiful.
25:45So we're going a whole cake because it's a family feast and not a little quenelle of ice
25:50cream.
25:50No, we're going a tub of ice cream.
25:53No matter what happens, girls, it's been an honour.
25:57Yeah.
25:57That's the rice.
25:58You want 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
26:07my dips.
26:08An elitist dessert looks exceptional.
26:11Oh, that's good.
26:12All right, 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.
26:22Yeah, it's enormous.
26:24If this steak goes bad, we could definitely be at the bottom and that is a lot of pressure
26:29for not just me, but I've got two other people I'm responsible for.
26:33So I have to make sure this steak is amazing.
26:35Here we go, Dot.
26:37Here we go.
26:38Oh, it's coming up too, Dot.
26:40You got this.
26:40You got this.
26:44That's pretty good, guys.
26:47Thank God.
26:48That 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.
26:58Two minutes to go!
27:03Cake is coming out now.
27:04Yeah.
27:05How's that oil going?
27:06It's off.
27:07Oh, okay.
27:08I'll just keep going.
27:08Where's the oil bowl?
27:10I'll get more.
27:11I'll get more off.
27:12Go to check on Lydia's caramelized 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, 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.
27:33Start blading, guys.
27:34Start 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, where is it going?
27:50In this curry.
27:51Add, chuck 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.
27:59Chicken, curry, and then this one coming on the right top.
28:02And 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.
28:18Five, two, five, ten, nine, eight, seven, six, five, four, three, two, one.
28:34That's it, everybody.
28:36That's good.
28:38Family.
28:40Wow, that was a lot.
28:51The first family feast we'd like to taste belongs to Turquoise Team.
28:56Come on, guys.
29:03Whoa.
29:06You asked for a feast.
29:08Whoa.
29:09Hope you're hungry.
29:12There you go.
29:15This is definitely a sumptuous feast.
29:18Yeah.
29:19Brief ticked.
29:20Hold on.
29:23You got more than three sides.
29:25We just kind of kept evolving and we just let it happen.
29:28We enjoyed it, though.
29:29We had fun, that'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
29:42and we love at our family dinners.
29:43We'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.
30:15Jean-Christophe, 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,
30:41I don't think it would have gotten any better.
30:43It still tastes bloody good.
30:46Really good.
30:47The cook on your steak is unbelievable.
30:52The 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.
31:02You can see along the bone that it still has that blushing pinkness to it.
31:06Beautiful chicken.
31:08Love that yoghurt 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.
32:04I love that.
32:06The texture in it, the colour, and then you get this sweet and nutty cauliflower, which, mate, she is on
32:11to something.
32:12She's great. She is very good.
32:14Go, Mum. Go, Mum.
32:16You guys did so much work in 75 minutes.
32:19I thought watching you guys, led by Dot, like, between Min and Alita, you guys were there with anything that
32:26each 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.
32:37We had fun doing it, and I'm so happy the judges can taste that.
32:42Good night, guys.
32:46Purple team, you're next.
32:48Yes, best luck and roll.
32:51We are so proud of each other, of what we have delivered today.
32:57Wow.
32:58Looking 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.
33:20And 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 doodles.
33:32And then we have some fragrant rice with chicken stock.
33:36And then a mango and sago coconut dessert.
33:40All right.
33:41All right.
33:45That ring's fine.
33:46All right.
33:50All right.
33:55All right.
34:08Let's go.
34:08All right.
34:09All right.
34:13team purple we 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 birthday
34:57treat for us we always have lobster noodle when it's someone's birthday excellent job thank you
35:03thank you mate that lobster cooking is some of the best i've seen in the kitchen it's so great
35:08like who was that we we did it together of course you did it like that is as good as
35:16it gets yeah
35:17it's just cooked through it literally fell out of that shell um and it's got that beautiful crust on
35:24it which has now started to soak up all that sauce a plus plus plus and then the sago is
35:32so well done
35:33and it's not easy but it's just a really smart decision when you put so much fire and punch and
35:42like salty acidity funkiness on the table this is what you need well done well done the way you
35:50synchronize yourself together was magnificent i loved it your fish was impeccable absolutely impeccable
35:58your lobsters you know the story 10 out of 10 but i really enjoy simple things like your soup
36:05your rice smell absolutely delightful so well done thank you so much for coming to our dinner party
36:12thanks for having us okay next team please the pink
36:30as captain i am feeling the pressure that if we haven't done enough i kind of feel responsible that
36:36lydia and alala will be heading into a black apron cook
36:43right that's a lot of food
36:46what have you made though today we've made a panseared scotch fillet steak with caramelized
36:53onions a sumac and lemon roasted chicken a kale orange and grape salad a roasted eggplant with tahini
37:03dressing and a beetroot hummus as well as a stone fruit crumble and a creme anglaise
37:29i'm gonna talk like overall feast um first it looked really inviting guys like great pops of color
37:36um i feel like for me what i was looking for was like more fresh herbs a little bit more
37:42spice and
37:42a little bit more lemon across the board while the steak is cooked beautifully i felt like the onions
37:47were quite like pretty heavy the chicken i wanted a little bit more seasoning and it is a little bit
37:54over
37:55and then the salad the salad was like super zingy i just would have loved a ton more herbs so
38:02all in
38:02all i think there's there's nothing really wrong with the dishes i just want a more lift through fresh
38:07herbs lemon and seasoning thanks
38:18next team the red team please we've got lamb cutlets with a pecorino granulata pan fried king george whiting
38:30confit garlic hummus charred fennel radicchio and orange salad some roast potatoes and then to finish
38:39off we've got a orange and olive oil sponge with a lemon thyme anglaise the lamb was perfectly cooked
38:46and the fish it's very very delicate flesh and you've absolutely done it justice guys i think this is a
38:52really well thought out feast your sponge is light is powerful is excellent i could sleep on it it's a
39:01super job thank you righto team brown come on down so we've got whole split lobster with a lobster brain
39:10and finger lime emulsion twice cooked crispy lamb with like a sticky uray plum and lime sauce
39:18confit cabbage and 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 colors on this feast i was just drawn to the lobster i love that head sauce i really did
39:40i do feel
39:41the flesh was a little bit over then we go to the lamb the flavor is unreal and i love
39:47the double
39:48fire on it i just wish it was a lamb rib it just needs more fat but all in all
39:53it's flavor city here
39:55next family feast belongs to team orange i'm feeling really really nervous
40:03nice annabelle and jack have cooked indian food for the very first time i feel like they've done so
40:09good it feels like a feast let's see how it tastes i hope you're hungry
40:18my first question is for jack and annabelle how did you go under the leadership of mama karnika
40:24it was kind of like ratatouille and she was like remy sitting on our shoulders like pulling our hair
40:30getting us to like cook it was good so karnika what are the dishes
40:38so today we've made butter chicken uh spicy chickpea curry for the condiments we've got mint coriander chutney
40:48we've got a mango chutney and then we've got a yogurt raita with mint coriander and cucumber
40:58and on the side we've got lacha paratha and for the dessert we've made you kheer which is a rice
41:05pudding
41:14is it satisfying to watch us dish it out like a family it's really satisfying
41:29team orange
41:32great flavors it feels like this was made by an indian family honestly
41:38love the flavor of the butter chicken it's quite tomatoey and i really like that you've got that
41:43herb-filled cooling cucumber raita that freshness from the chutney itself and the sweetness from the
41:50mango so it's really quite balanced overall that is a delicious indian family feast cooked by a very
41:56modern family thank you i i've actually loved everything it's very simple i mean the chicken was
42:05succulent raita sauce was superb and also combines superbly well with all the dishes and i love the
42:13the chickpeas curry so basically i'm very happy thank you thank you thank you
42:20well done guys we can't wait to taste your feast navy tea
42:32take your time
42:35after every cook in this kitchen your head starts to spiral
42:40i'm really hoping that i've elevated this enough to master chef style
43:02i must say if you kind of all look related there's a similarity that is hard to ignore
43:09cleaning a few days without outfits did you mean to do your hair exactly the same
43:14and brown tops well yours is a bit more own but yeah yeah i've got brown pants yeah it's true
43:19ladies of the navy what have you made
43:23we have made a modern australian feast a roast chicken with yogurt dressing
43:32a snapper that has been roasted as well with herbs and a herb sauce
43:38roast potatoes hazelnut crumb tahini honey glazed carrots and broccolini with hazelnut
43:46praying grittato
43:47dessert is a ricotta and orange and olive oil cake with an orange and nutmeg ice cream
44:14i'm going to start with the chicken my piece was cooked so so well still so lovely and
44:23juicy and i loved how everything went together i thought everything made sense
44:28i i do wonder if you had a few too many sauces
44:32sorry i shouldn't laugh that's fair few too many
44:36i think the mayonnaise kind of sauce you had under the potatoes
44:40just kind of threw everything into too much of the rich zone so if you made your way around i
44:45think
44:45you could kind of like self balance the meal i think the broccolini was maybe a little on the
44:52tough side all in all lovely balanced flavors and i loved all the little crunchy bits and everything
44:59as well but
45:04i think that's one of the best cakes we've had so far
45:08it's really really good olive oil just gives it this lovely like velvety texture
45:15i thought it was spot on proteins for me were amazing the fish also just beautifully cooked and
45:22i'm talking like just and the two sauces that i had with those the herb number with the fish and
45:27then
45:28this yogurty number with the chicken went perfectly together i would have left that garlic
45:34kaoli off because it does that's that's the one that is like leeching into everything and then just
45:40taken like dominating the whole plate um and it's probably the one that i didn't want to dominate
45:45the play out of all of the sources thank you
45:48good
46:05that was your first team challenge and you smashed it
46:15food wings family together and today we could really taste the fun and connection you shared
46:21with your team you made our jobs incredibly tough today because we had to find the bottom two teams
46:28to go into tomorrow's elimination let's start with the good news eh there were two teams who we
46:36would happily feast with any time turquoise team
46:49your face 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 cracker you guys are safe well done
47:01i think so purple team you worked exactly how a team should and it showed in your food the chinese
47:16family feast it had flavors to absolute die for you're all so safe what up
47:23with the hits there are always some misses
47:28and unfortunately there were two teams whose family feasts were a little dysfunctional
47:38pink team your chicken was unevenly cooked and overall you just needed more flavor and seasoning
47:51navy team
47:55you spread yourselves too thin and the sauce overpowered your feast
48:03pat alalu and lydia aliona hannah and bella
48:08i'm sorry it just wasn't your day today so you'll be cooking for your spot in the competition tomorrow
48:17you're right yeah we tried our best we 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
48:29send one of them home or it could be me that's going home so yeah it's really unsettling
48:35tomorrow night family sets the scene for the fondest food memories that tradition is what got me into
48:44cooking who can harness that happiness on a plate dear lord the risk of going home is real with the
48:52heavy weight of a black apron the doubt is starting to creep in a little bit i could be going
48:57home this
48:58like this is do or die it's crazy
49:00this is do or die it's crazy
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