- 2 days ago
2026.S18E10
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00:22Welcome to Benches, come on in, pick a bench and a 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. You 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!
01:15Oh!
01:16Oh!
01:18Oh!
01:19Oh!
01:20Oh!
01:20Oh!
01:21Oh!
01:22Oh!
01:22Oh my God!
01:22Oh my God!
01:23I 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 do you think 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.
01:48Right.
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.
02:01Aaron, are you excited to cook with your teammates?
02:02I'm so excited.
02:03They're amazing cooks, so I'm like, 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.
02:43So, that's a lot of work.
02:47It's not all fun and games, though.
02:48So, the two teams who have the least impressive dishes will face elimination tomorrow.
02:56Your 75 minutes starts now.
03:02All right.
03:03What 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 serve and turf.
03:16And that's so Aussie.
03:17Yeah.
03:18I'm obsessed, actually.
03:19I've got onions and pomegranate.
03:21Do we have lemon?
03:22Yeah, I got the lemon.
03:22I actually love the amount of chatter.
03:24There's so much energy in here.
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.
03:40Whenever I think of family feast, 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.
03:49I am feeling really excited.
03:51I love my team.
03:53And I am so pumped and excited for them to be learning Indian.
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
04:08from 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
04:22salsa, a raita, 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 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, 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
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.
05:27So, I'm going to smash it.
05:29You know, Asians love A's and basically that's what we're aiming for today.
05:35Is that the nice and sweet 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?
05:46No.
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.
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, 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.
06:27Baba ganache and we've got a tahini yogurt.
06:33I'm on sweets.
06:34You're getting like a Dubai chocolate inspired pavlova with a chocolate chewy pavlova base
06:41and chantilly pistachio cream on top with some nice citrus flavours placed over the top of that
06:46just 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 know the flavours
06:54that 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?
07:08That's, um, thyme.
07:09That's lemon thyme.
07:11Lemon 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.
07:18We are doing lamb cutlets, hand-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 a Sunday lunch, family glass of wine and just enjoying all of the food there.
07:39All right, early days, Casper.
07:41I'm liking the look of it.
07:42Yeah.
07:43Give that a smell.
07:44All right, that 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.
07:56And then Luke's going to get on a nice crumble.
07:59All 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!
08:12Nice!
08:17Do 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.
08:28Yeah.
08:28Yep.
08:29And the glaze.
08:30What's the 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 the caramelised onion.
08:51Reduction, we'll do a sumac and lemon roasted chicken.
08:54And for dessert, a lalo'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 a lalo 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
09:19tell people what to do.
09:20So if we can workshop together as a team.
09:24Right, big team, who's the boss?
09:27We all are.
09:29Do we speak to anyone in particular or what's going on in?
09:31No, you can speak to us as a collective.
09:34Oh, okay.
09:38You go over there.
09:40All right.
09:40I'll stay here.
09:41Shall we?
09:42Right.
09:44Hey, ping team, bring it in.
09:45We're going to have a little team talk.
09:48We'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 Christo have concerns we may not all be on the same page.
10:05Yeah, all right.
10:06Let'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
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.
10:34Yeah.
10:34We need someone to steer the ship.
10:35Yes.
10:35And then two others just to really get behind them.
10:39We 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?
10:54You're on the englais?
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, all right?
11:17All right, thank you.
11:24All 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, old girl, so I think we're going to nail it today.
11:43We're going to have power today.
11:44Hell yeah.
11:45For our first team challenge, we're thinking modern Australian roast dinner type thing.
11:50It's going to be a spatch got chicken, baked fish, and 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, 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 doll loads of fire-sleep basil dill into the fish.
12:24With lemon and garlic.
12:26Absolutely loaded.
12:27Lemon and garlic, absolutely.
12:28Yeah.
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 pace throughout.
12:34And we're talking, we're chickening with each other.
12:37So I think that's really important.
12:39Teamwork makes the dream work!
12:4145 minutes to go!
12:45We need 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, which my mum always said you had to do.
12:59And it started 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.
13:10Yep.
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.
13:23Alisa 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, it is spiritual.
13:31Oh my God!
13:33Hi!
13:34Look at this meringue.
13:36Oh darling, you've made a pound.
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?
13:44Just this medium rare.
13:46I think it's probably the focus.
13:47So we'll do shush-shush and then we'll pop it in to make sure.
13:51Shush-shush.
13:51Shush-shush.
13:53Two dips.
13:54Two dips.
13:54Two dips, a salad and the rice.
13:57Oh wow, so 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.
14:10We 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 shouching wine,
14:28some seasoning as well.
14:28It's 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 ahead with the lobster and then we can serve like the lobster on top of the noodles.
14:43Yep.
14:43But 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.
15:03You might have to make more sauce on top.
15:04Yep.
15:06Of course it's good.
15:07Mmm.
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, 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, let's go mum.
15:44Talk to us.
15:44What do you got?
15:45So we're going to do an Australian family dinner.
15:48Bella 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 spatchcocked 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 spatchcocked chicken, what have we got?
16:06On the spatchcocked 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.
16:16Yep.
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.
16:24..spice 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.
16:37Andi's looking concerned that we haven't elevated this enough
16:40to MasterChef style,
16:41and the bottom two teams are going into elimination.
16:43We need to figure out what to do.
16:46Are we adjusting anything?
16:49Um...
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.
17:08Andi's looking concerned that we, you know,
17:10haven't elevated this enough to MasterChef style.
17:13So this really is about zhuzhing up...
17:15Sauce, yeah.
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, but 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.
17:50It is fantastic already.
17:53There is so much to be offered
17:55and I cannot wait to test all the food.
17:57But there are some goods and there is some bads.
18:00How about the pink team?
18:02I'm really curious,
18:03because they're very different people,
18:05very different cooks.
18:05I think he's a ship 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 Polalu is doing.
18:13It needs someone to pull everyone together.
18:18We've got Min, Dot and Alita in the Turquoise team
18:20doing a Middle Eastern piece.
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.
18:44I'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.
18:53I 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?
18:57I'm sorry.
18:58I mean, are you happy with that?
19:00Interesting you should ask.
19:02Is that cooked?
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.
19:11I'm about to fry the lamb ribs
19:13and then the crumbles in the oven.
19:15So all we've got left is
19:17just make a few sauces on the side
19:18and plate everything up,
19:19make it look pretty.
19:20Plate 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, let's go.
19:28Oh, beautiful.
19:31Beautiful, beautiful, beautiful.
19:33A feast with two mains,
19:35three 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.
19:47Yeah.
19:47And put it on the griller 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
19:54for the butter chicken.
19:55Otherwise, are you happy with the spice
19:57or do you want to...
19:57I love it.
19:58I'm loving it.
19:59Annabelle, 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,
20:08sorry I'm talking in Indian language.
20:10Sorry, guys.
20:12Apologise 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
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.
20:31Just 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.
20:37I'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.
20:49With your own spoon?
20:50Because I've got none left.
20:52Sumac and lemon roast chicken's in the oven.
20:54It'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.
21:44I 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?
21:53Like, even start getting it off now.
21:54I will, yep.
21:57Yeah.
21:58Trappies are the chicken.
22:00Alright, cauliflower's done.
22:04Oh, beautiful.
22:06Really happy with the chicken skewers.
22:09It's about a Middle Eastern feast.
22:10That's extra.
22:10That's extra.
22:11That's lovely.
22:13Min's rice looks so generous.
22:15Beautiful work, Min.
22:16This cauliflower salad's going to go so well with our mains.
22:18Um, 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 for that?
22:31It's happening.
22:32Yeah.
22:32Go 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!
22:44Come 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 Asian.
22:54We do a stress really well.
22:55Um, so we're not...
22:56We're not gonna fall into the stress of the MasterChef kitchen today.
22:59Um, I think we're a pretty cool family.
23:01So we've got Aaron going on the noodles and he's doing a fantastic job.
23:04The fish is going.
23:05Uh, the soup is about a pop-up so we can start seasoning.
23:08And basically, she's doing a fantastic job with 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've got one.
23:16Because 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 it's 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 or just focus more on the cucumber salad?
23:57Or do you think that'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.
24:01Nice.
24:02Even 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.
24:15Fish gotta come out.
24:16Yep.
24:17Woo!
24:18Stunning.
24:19Are we happy with the fish?
24:21Yeah, it looks good.
24:23So 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 a 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 yoghurt?
24:55As soon as this sauce is done, I'm going to clear down this bench and we're going to
24:58start plating.
24:59For our modern Australian roast dinner, we want to keep quite a big point of difference
25:03between the two proteins, so we're going to go with a herb sauce for the fish, and
25:06we're going to go with a yoghurt-y juice sort of sauce for the chicken.
25:10Very good.
25:11Your instincts are good.
25:13Then to elevate our dish, we're thinking of putting a yoghurt-garlic sauce under the
25:16potatoes.
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.
25:25What 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
25:38we've got on it.
25:39For the fish, it's just going to be centrepiece with a little bit of the herb.
25:43I'm basically plating my dessert, basically.
25:46So we're going a whole cake, because it's a family feast.
25:48And not a little quenelle of ice cream, no.
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 want to put some curry on it?
26:00Yup.
26:00The last final stages, it's all coming together.
26:03For our Middle Eastern feast, I'm really happy with the chicken skewers.
26:07I'm really happy with my dips.
26:08And Elita's dessert looks exceptional.
26:11Oh, that's good.
26:12All right, everyone.
26:13Deep breaths.
26:15I'm going to serve the steak sliced off the bone and sliced.
26:18That is a very large piece of beef.
26:23Yeah.
26:23Yeah, it's enormous.
26:24If this steak goes bad, we could definitely be at the bottom.
26:27And that is a lot of pressure for not just me, but I've got two other people I'm responsible
26:32for.
26:33So I have to make sure this steak is amazing.
26:35Here we go, Dot.
26:37Here we go.
26:38Oh, that's true, Dot.
26:40You got this.
26:40You got this.
26:45That'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.
26:57Ser United!
26:58Two minutes to go!
27:03Cake is coming out now.
27:04Yeah.
27:05How's that oil going?
27:07It'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 it's
27:17very oily on top.
27:18Lids, here's the steak ready for you to dress.
27:20I 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.
27:33Start 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 Indian cuisine, but they are so passionate.
27:49Chicken, where's it going?
27:51In this curry.
27:52Add, chuck that in.
27:53And it just feels so good.
27:55Where's this curry going?
27:57It's good, it's good.
27:58Yeah, put it in the bottom.
28:00Chicken, curry, and then this one.
28:01Butter, butter, butter on top.
28:04We've got our chickpea curry on the table, we've got a mango, chutney, mint and coriander chutney,
28:10and we've got a keel.
28:11Keel, keel, keel, keel, keel, keel.
28:13Keel's ready.
28:14It's ready.
28:14Annabelle, you've got Indians all in you.
28:17Trust me you do.
28:19Time to finish.
28:2110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:33That's it everybody!
28:36That's good.
28:38Family!
28:40Thanks so much!
28:43Wow, that was a lot.
28:51The first family feast we'd like to taste belongs to Turquoise Team.
28:57Wow, guys.
29:03Whoa.
29:06You asked for a feast.
29:08Whoa.
29:10Hope you're hungry.
29:15This is definitely a sumptuous feast.
29:19Brief ticked.
29:20Well done.
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 and we love at our family dinners.
29:44We've got some beautiful chicken skewers.
29:47We then have a baba ganoush.
29:49A 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.
30:10Alright.
30:11A little squeezy squeeze?
30:12Yeah.
30:12A little squeezy squeeze.
30:13A little squeezy squeeze.
30:15Jean-Christophe, do you want a skewer?
30:18I'd love to, yes.
30:33Alright, team 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.
30:52The spice rub, you get this lovely crust there.
30:56It'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 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.
32:05I 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.
32:16You guys did so much work in 75 minutes.
32:19I thought watching you guys, led by Dot, but like between Min and Alita,
32:24you guys were there with anything that 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.
32:46Purple team, you're next.
32:48Thanks, guys.
32:49Let'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.
33:45That one rings your butt.
33:55Team Purple.
33:58Team Purple.
33:58Team Purple.
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.
34:31Like, I feel like a child going home for dinner.
34:34Because the fish was just like a once a week thing on the dining table.
34:38It's beautifully cooked rice.
34:40And the ABC soup.
34:42Just that simple flavour of the potato and the tomatoes.
34:45I love that.
34:46That just took me straight back to living in Malaysia.
34:49You know, that's just something that you have every night.
34:52I loved the noodle work.
34:54That was very well done.
34:56And that's a real birthday treat for us.
34:58We always have lobster noodle when it's someone's birthday.
35:02Excellent job.
35:04Mate, that lobster cookie is some of the best I've seen in the kitchen.
35:07It's so great.
35:08Like, who was that?
35:09We did it together.
35:10Of course you did.
35:13It, like, that is as good as it gets.
35:17Yeah, it really is.
35:18It's just cooked through.
35:20It literally fell out of that shell.
35:22And it's got that beautiful crust on it, which has now started to soak up all that sauce.
35:28A+++.
35:29And then the sago is so well done.
35:33And it's not easy.
35:35But it's just a really smart decision.
35:38When you put so much fire and punch and, like, salty, acidity, funkiness on the table.
35:46This is all you need.
35:47Well done. Well done.
35:49The way you synchronize yourself together was magnificent.
35:53I loved it.
35:53Your fish was impeccable.
35:56Absolutely impeccable.
35:58Your lobsters, you know the story.
36:0010 out of 10.
36:02But I really enjoy simple things like your soup.
36:05Your rice smell absolutely delightful.
36:09So well done.
36:10Thank you so much for coming to our dinner party.
36:13Thanks for having us.
36:13Thank you so much.
36:16Thank you so much.
36:17Thank you so much.
36:17Thank you so much.
36:24Okay.
36:25Next team, please.
36:27The pink.
36:30As captain, I am feeling the pressure that if we haven't done enough, I kind of feel responsible that Lydia
36:37and Alala will be heading into a black apron cook.
36:42Right.
36:43That's a lot of food.
36:46What have you made, though?
36:49Today we've made a pan-seared scotch fillet steak with caramelized onions, a sumac and
36:55lemon roasted chicken, a kale orange and grape salad, a roasted eggplant with tahini dressing, and a beetroot hummus, as
37:08well as a stone fruit crumble and a cram on glaze.
37:29I'm going to talk, like, overall feast, um, first.
37:33It looked really inviting, guys.
37:35It looked really inviting, guys.
37:35Like, great pops of colour.
37:37Um, I feel like for me, what I was looking for was, like, more fresh herbs, a little bit
37:42more 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.
37:57The 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.
38:10Thanks.
38:11Thank you, guys.
38:19Next team, the red team, please.
38:22We've got lamb cutlets with a pecorino granulata, pan-fried King George whiting, confit garlic
38:31hummus, chard 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.
38:44The lamb was perfectly cooked, and the fish, it's very, very delicate flesh, and you've
38:50absolutely 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.
38:58I could slip on it.
39:00It'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 uray plum and lime sauce.
39:18Comfite 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 lamb and dressing.
39:30And they have an apricot crumble with a water-seed ice cream.
39:34The 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.
39:43Then we go to the lamb.
39:44The flavour is unreal, and 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.
40:16I 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,
40:43a 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.
40:58And on the side we've got lacha paratha.
41:01And for the dessert, we've made you kir, which is a rice pudding.
41:14Is it satisfying to watch us dish it out like a family?
41:18Really 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.
41:42You've got that herb filled cooling cucumber raita.
41:46That freshness from the chutney itself and the sweetness from the mango.
41:50So it's really quite balanced.
41:52Overall, that is a delicious Indian family feast cooked by a very modern family.
42:00I've actually loved everything.
42:02It's very simple.
42:04I 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.
42:19Cheers, Arcee.
42:20Well done.
42:23Well done, guys.
42:26We can't wait to taste your feast.
42:28Navy tea.
42:32Take your time.
42:34No worries.
42:35After every cook in this kitchen, your head starts to spiral.
42:40I'm really hoping that I've elevated this enough to MasterChef style.
43:02I must say, you kind of all look related.
43:07There's a similarity that is hard to ignore.
43:10I've been cleaning 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, what have you made?
43:23We have made a modern Australian feast.
43:27A 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.
43:41Tahini honey, glazed carrots.
43:43And broccolini with hazelnut prang 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.
44:16My piece was cooked so, so well.
44:20It's still so lovely and juicy.
44:24And I loved how everything went together.
44:26I thought everything made sense.
44:29I do wonder if you had a few too many sauces.
44:33Sorry, I shouldn't laugh.
44:34It's fair.
44:34Few too many.
44:36I think the mayonnaise-y kind of sauce you had under the potatoes
44:40just kind of threw everything into too much of the rich zone.
44:43So if you made your way around, I think you could kind of like self-balance the meal.
44:48I think the broccolini was maybe a little on the tough side.
44:53All in all, lovely balanced flavours.
44:56And I loved all the little crunchy bits and everything as well.
45:01But...
45:05I think that's one of the best cakes we've had so far.
45:08It's really, really good.
45:11Olive oil just gives it this lovely, like, velvety texture.
45:15I thought it was spot-on.
45:17Proteins for me were amazing.
45:19The fish also just beautifully cooked.
45:22And I'm talking, like, just.
45:24And the two sauces that I had with those,
45:26the herb number with the fish
45:27and then this yogurty number with the chicken,
45:30went perfectly together.
45:32I would have left that garlic aioli off.
45:35Because it does...
45:36That's the one that is, like, leeching into everything
45:39and then just taking, like, dominating the whole plate.
45:43Um, and it's probably the one that I didn't want to dominate
45:45the player out of all of the sauces.
45:47Yeah, that's fair.
45:53I'm still... I'm happy with that.
46:04Um...
46:05That was your first team challenge and you smashed it.
46:16Food brings family together.
46:17And today we could really taste the fun
46:20and connection you shared with your team.
46:23You made our jobs incredibly tough today
46:26because we had to find the bottom two teams
46:28to go into tomorrow's elimination.
46:31Let's start with the good news, eh?
46:33There were two teams
46:35who we would happily feast with anytime.
46:41Turquoise team!
46:43Woo!
46:44Thank you guys!
46:49Your feast, it was generous,
46:51and everything belonged together.
46:54I will definitely be hitting your mum up
46:57for that cauliflower salad recipe, Dot.
46:59That was a cracker.
47:00You guys are safe. Well done.
47:03Purple team!
47:05Woo!
47:07Hang on.
47:10You worked exactly how a team should,
47:14and it showed in your food.
47:15The Chinese family feast,
47:17it had flavours to absolute die for.
47:20You're all so safe. Well done.
47:23With the hits, there are always some misses.
47:28And, unfortunately, there were two teams whose family feasts
47:33were a little dysfunctional.
47:39Pink team.
47:40Your chicken was unevenly cooked,
47:43and overall, you just needed more flavour and seasoning.
47:51Navy team.
47:55You spread yourselves too thin,
47:58and the sauce overpowered your feast.
48:03Pat, Elalu and Lydia.
48:05Aliona, Hannah and Bella.
48:08I'm sorry it just wasn't your day today.
48:12So 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,
48:28and I could potentially send one of them home,
48:30or it could be me that's going home.
48:32So, yeah, it's really unsettling.
48:35Tomorrow night,
48:37family sets the scene
48:39for the fondest food memories.
48:43That tradition is what got me into cooking.
48:45Who can harness that happiness on a plate?
48:49Dear Lord.
48:50Risk of going home is real.
48:51With the heavy weight of a black apron.
48:55The doubt is starting to creep in a little bit.
48:57I could be going home.
48:58This is do or die.
48:59It's crazy.
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