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Short filmTranscript
00:22Welcome to Benches, come on in, take 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. 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?
01:03One hand on your cloche.
01:07You can lift your lids now.
01:12Oh!
01:15Oh!
01:16Oh!
01:18Oh!
01:18Oh!
01:19Oh!
01:20Oh!
01:21Oh my God.
01:22Oh my God.
01:23I feel very good about this.
01:25That's right, it's your first team challenge.
01:34first team challenge what are you thinking a new family new family i'm excited i like
01:40my current family but you know we can expand um i think we've all got very different cooking
01:46styles but i think that's a positive we can put our heads together and hopefully make something
01:51amazing for you guys row two all asian crew yeah definitely french cooking here guys joking
02:00aaron are you excited to cook with your teammates i'm so excited they're amazing cooks so i'm like
02:05i'm keen to get going yeah we want each team of three to work together to cook us a master
02:13chef
02:13worthy family feast we want at least two mains three sides plus something sweet
02:26you have 75 minutes to prepare a sumptuous feast with your teammates you didn't think we're gonna
02:35make it easy for you you know 75 minutes we usually make one dish and now we've asked to make
02:41six so
02:43yeah it's a lot of work it's not all fun and games though the two teams who have the least
02:51impressive dishes will face elimination tomorrow your 75 minutes starts now
03:00all right what are we thinking let's pick the cuisine i think we've both done lobsters recently
03:10okay so i was thinking as well lamb like aussie yeah yeah like a lamb rack let's serve and turf
03:15and
03:16that's so aussie yeah love love obsessed actually i've got onions and pomegranates do we have lemon
03:21yeah i got the lemon i actually love the amount of chatter there's so much energy in here to make
03:27it
03:27cohesive i think we're obviously going to do indian right we're going down the indian route you feel
03:31comfortable i do i feel like i'm in my zone i'm in my power we'll follow you mom yeah yeah
03:36your chef
03:37today we are doing indian all right yeah whenever i think of family feasts i think like you want
03:43everything to flow together and i think cuisines such as indian are like the perfect cuisine for a
03:49team challenge i am feeling really excited i love my team and i am so pumped and excited for them
03:56to be
03:56learning this is sunday night at karnika's house i think our strategy for today is obviously karnika
04:03is going to be our team leader and then jack and i are just going to really hone in on
04:07our ability to
04:08take instructions from her i'm a little bit out of my depth with indian food i know about a chicken
04:14that's about it today we're going to be cooking butter chicken a chickpea curry a mango salsa
04:20a mint and coriander salsa a raita and a kia which is a indian rice pudding i've got two liters
04:29of milk
04:29on the stove warming right now i've got this sorry that's okay
04:37i love all the walks on our bench oh man guess what's cuisine we're making yeah i think like when
04:45you get two chinese background people and you look at the front and there's a lobster there you think
04:51ginger shallot lobster with noodle all right team leader who's it going to be emily emily cool
04:58um so today we are going to make a uh ginger scallion lobster with noodles underneath
05:05we're going to go for a steamed snapper with ginger and scallions an abc soup with cucumber salad
05:10a tabioca sago dessert have we started the noodles no i'll do the noodles i think we're a banging team
05:18everything that's on the menu aaron and i both have made in the past and then lucy's the dessert queen
05:24she's going to kill this trusting emily's leadership so gonna smash it you know asians love a's and
05:31basically that's what we're aiming for today that was good oh yeah mama we're going beef guys
05:43that's too much food that's too much is that too much never enough there's no such thing as too much
05:48food 25 minutes is not a lot of time to create a feast and i think we need to inject
05:53as much flavor
05:54as we can and with a middle eastern style feast we can do that okay i think just two two
06:02yeah you're
06:03fine with that yeah i mean at the end of the day we've got the chicken skewers as well yeah
06:07exactly
06:07nobody's eating a whole steak to themselves in any family oh not in your family today for our middle
06:13eastern feast our two mains are going to be chicken preserved lemon and garlic skewers a beautiful
06:19baja style spice steak our sides is my mom's cauliflower salad pilaf rice and two dips baba ganache
06:28and we've got a tahini yogurt
06:32i'm on sweets you're getting a like a dubai chocolate inspired pavlova with uh with a chocolate
06:39chewy pavlova base and chantilly pistachio cream on top with some nice citrus flavors placed over the
06:45top of that just to tie it all together i feel like naturally i've become the leader i don't
06:50know if it's because i'm in the middle of these two but min doesn't really know the flavors that
06:54well and elita she's focusing on the desserts let's hope i lead us to success guys we're gonna have fun
07:01yeah let's go have fun with this
07:07can i ask you know what this is that's um time that's lemon time lemon time i'm gonna use that
07:11yep you
07:12guys gonna use this it is great uh we are going to be making like a mediterranean uh feast we
07:18are
07:18doing lamb cutlets hand-fried king george whiting jackie's gonna make be making a sponge cake with
07:24citrus elements to kind of complement the rest of our food so hopefully it feels like sunday lunch
07:31family glass of wine and just enjoying all of the food there
07:39all right early days casper and i'm liking the look of it yeah give that a smell all right that
07:44needs time it hasn't even fused yeah yeah it should be good we're gonna go like australians like surf
07:49and turf but then bring in some native flavors too so we're gonna do a whole lobster and then also
07:55lamb ribs and then luke's gonna get on a nice crumble all right crumble's going in gang so lamb is
08:02on
08:02cooking it looks like it's crumbling in the oven so i think we're on track
08:06i'm gonna do the first fry on the chips yep team work is key 60 minutes to go
08:16do you have the veggies veggies
08:24doing the salad right i'm going on i'm doing the salad and glaze yeah yeah and the glaze what's our
08:30other side the hummus the salad and the sides eggplant rounds kale and grapes oh you eat eggplant
08:38i think i'll get it i'll get it all right here's the big ones i forgot about the eggplant
08:44for our family feast we're gonna do middle eastern style food so a nice steak with the caramelized onion
08:51reduction we do a sumac and lemon roasted chicken and for dessert a lalo's crumble which has apricots and
08:57some spices in it okay my chooks in so i might portion steaks and get them ready to room temperature
09:03we happy with that yep definitely i'd say looking at our team i can't really see a really standout
09:09natural leader naturally 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 tell
09:19people what to do so if we can workshop together as a team right big team who's the boss
09:29do we speak to anyone in particular or what's going on here no you can speak to us as a
09:33collective
09:33oh okay
09:38you go over there all right i'll stay here shall we right hey pink team bring it in
09:45we're gonna have a little team talk so up so is that uh an answer for me we're gonna have
09:49a little
09:49team talk yes okay right now we came up and we can't have three individuals in this we need someone
09:55to steer the ship and then two others just to really get get behind them andy and john christo
10:03have concerns we may not all be on the same page yeah all right let's do it we're on let's
10:07go thank you
10:08i don't really know exactly where each dish is up to which has started a bit of a blinking red
10:14light
10:14in my head there 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 you need someone to steer the ship
10:35yes and then two others just to really get behind them um we on i'll do it yep we're on
10:41let's go
10:41thank you i'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 and lead a team
10:53how are we going hello you're on the englai yeah yeah you got everything you need for that i think
10:57so
10:57yeah we haven't been communicating as much as we should have how you going lydia is that salad done
11:02nearly i'm about to uh just zhoosh it up a bit all right we're gonna get those eggplants on
11:07eh yeah it's kind of now being a bit of chunk out of the clock has gone i need to
11:11know where everyone's
11:12at so we can deliver in time if you need something just tell me and i'll run for it all
11:17right all right
11:17thank you all right let's get this thing cranking all right guys fish is on
11:33that's awesome luke yeah i like it i like it we have such a great team all girls so i
11:41think we're
11:41gonna nail it today we're girl power today hell yeah for our first team challenge we're thinking
11:47modern australian roast dinner type thing it's gonna be a spatula chicken uh baked fish and then
11:53we've got lots of beautiful veggie sides just big whole vegetables so we've got potato dish a carrot
11:58dish and a broccolini dish and we're gonna finish with ricotta and orange cake with a nutmeg orange
12:03ice cream good ice cream is almost ready to chill you're amazing are you kidding me dude you're a
12:11machine being a mum of four i do this all the time i do friends feasts family feasts so naturally
12:18ends
12:18up that i'm the team leader okay so i'm just gonna throw loads of parsley basil dill into the fish
12:24with
12:24lemon and garlic absolutely yeah yeah it's it's really chaotic but i think we're girls and we're
12:31communicating pretty well i think we're on the same face throughout and we're talking we're checking
12:36in with each other so i think that's really important teamwork makes the dream work 45 minutes to go
12:44do you need some yeah get a bit more sweetness guys it's smelly middle eastern we're working great
12:53as a team the spoons are flying between us we are tasting as we go which my mum always said
12:58you had to
12:59do and it started to feel like a family guys it's looking good so i'm focusing on the baja style
13:05spice
13:06steak guys the steak looks gorgeous i want to eat that yeah min he is busy at work he is
13:13putting those
13:14chicken skewers together and it is looking good the pilaf rice is in the oven i'm just uh trying to
13:20taste
13:20the rice elisa is working on the dessert i am so happy that is looked after i don't need to
13:27worry i'm
13:27trying it as she goes and oh my gosh it is spiritual oh my god hi look at this meringue
13:35oh darling you've made a pub we're actually doing pretty good and so you're just gonna cook these
13:41like on what how you're gonna do it just this medium rare-ish i think so we'll do shush and
13:49then we'll pop
13:49it into like two dips two dips two dips a salad and the rice oh wow so kind of a
13:58fourth side yeah why
14:01not we are really running with creating a feast that we would want to eat when you're feeding a
14:07crowd you want to have variety so we've got four sides actually you just kept giving it's a feast after
14:13all this is something i'd love to sit down and eat so hopefully the judges feel the same
14:20use those muscles bro i'm just uh butchering the lobster and coating it in a bit of corn flour
14:27and some chowchun wine some seasoning as well this is going to go into our lobster noodle dish
14:31for our chinese feast we need this lobster dish to be our wow factor um so we're putting on two
14:38lobster tails go ham with the lobster and then we can serve like the lobster on top of the the
14:42noodles
14:42yep but one thing we need to make sure is the cook on the lobster as well it's easy to
14:48go over
14:49it's easy to be under and to be absolutely precise that's what we want can we taste this guys yeah
14:55we
14:56want the juices coating the shells and the meat like we want it to be easily coming out of the
15:01shell as
15:01well there's not much sauce going you might have to make more sauce on top yeah cause it's good
15:06oh that's really good okay cool let's get it going
15:15happy luke yeah ice cold happy i'm feeling good about this i'm going to shove something in your mouth
15:21in a minute oh yes please great we're about halfway through the cook all our ovens are packed we've got
15:26cake in one chicken in one fish in one potatoes in two and we're now working on our vegetables for
15:32our modern australian family feast okay ladies hello how are we we're good we're good we're good
15:39so do we have a leader okay let's go mum talk to us what do you got so we're going
15:46to do a australian
15:47family dinner bella is our dessert queen so we're playing to her strength today she's going to do a
15:50ricotta and orange cake and then she's doing a nutmeg ice cream i just chucked a spatchcock chicken in
15:57there we've got some whole baked snapper over there yep so there are proteins what have we got flavor
16:03wise on the spatchcock chicken what are we got chicken we're going herbal snapper um snapper we've
16:11actually mimicked the herbs as much through that so that we're like kind of have a cohesive flow in this
16:16dish um i feel like they need to be a little different though simplicity is great but i think
16:22we want something to kind of yeah spice it up a little bit yeah you know what i mean see
16:28that big
16:28sign behind you we're not at home anymore we're in the master chef kitchen um i'll go have a chat
16:35push on
16:37andy's looking concerned that we haven't elevated this enough to master chef style
16:40and the bottom two teams are going into elimination we need to figure out what to do are we adjusting
16:47anything um it's a bit manic today isn't it
17:00are we adjusting anything are we good um it's not about our proteins being run it's about them not
17:07standing out andy's looking concerned that we you know haven't elevated this enough to master chef
17:12style so this really is about judging up sauce yeah so we're starting to chat amongst the bench
17:18about some ideas the one thing i'm just thinking now i don't want to go too yogurty on everything
17:24we've come up with a little garlic yogurt underneath the potatoes i want kind of some acidity from that
17:29garlic yogurt sauce it ties in perfectly so i'm going to start on the garlic yogurt i think that's
17:34enough to elevate our dishes i think it's also going to save us from the bottom too uh a little
17:39bit manic but i i really do trust my team and i can see that we're pulling it together so
17:43i'm actually
17:44feeling okay i am honestly so excited it is fantastic already there is so much to be offered and i
17:55cannot
17:56wait to test all the food but there are some goods and there is some bads how about the pink
18:02team i'm
18:02really curious because they're very different people very different cooks i think he's a ship
18:06without a captain so he looks like pad was supposed to be the one yeah but i don't think he
18:12knows what
18:12paulalu is doing it needs someone to pull everyone together we've got min dot and alita in the turquoise
18:20team doing a middle eastern piece and then they're actually kind of doing four sides because they're
18:25doing two dips a cauliflower salad and a pilaf i don't know it feels like they've been a little
18:30bit over ambitious like let's just do more we do yeah yeah yeah if we can do it let's do
18:34it
18:34i just hope they can pull this off uh the team's going pretty good i think we're all we're all
18:41hands
18:41on deck everything here is uh mediterranean style i've just taken my lamb out of the oven petro's just
18:47butterflying his fish which shouldn't take very long to cook it's just fish jackie's just working on a
18:52custard now as well i think we're doing pretty well together yeah are we happy with that yeah
18:56that looks yum are you happy with that sorry i mean are you happy with that you should ask
19:03for the australian surf and turf we've got the salads pretty much done the cabbage is now done
19:08as well lobster is done we're just going to plate it up i'm about to fry the lamb ribs
19:14and then the crumble's in the oven so all we've got left is just make a few sauces on the
19:18side and
19:19plate everything up make it look pretty plate it simple crew pick up the pace on these menus they
19:24just won't get done 25 minutes to go let's go let's go oh beautiful beautiful beautiful beautiful
19:32a feast with two mains three sides and a dessert it's a lot when it comes to indian food because
19:39there's like so many spices so many different flavors it just feels like chaotic right now take
19:46off the bone yeah and put it on the grilla one more time gotcha yeah i'll crank that to 250.
19:51yeah
19:51it should be fine we've got the chicken grilling for the butter chicken otherwise are you happy with
19:56the spice or do you want to i love it i'm loving it annabelle's so good and annabelle's going on
20:02the
20:02condiments now i'm too powder i'm too powder aren't you a powder dry mango dry mango dry mango sorry i'm
20:09dogging an indian language apologize later it just feels like organized chaos right now this is just
20:17crazy there's like a full-on indian master class is now the time for a master class i feel bad
20:24because
20:24i just like they've never cooked an indian dish in my life yeah yeah yeah but you know what the
20:28other
20:29thing is you you know flavor just always thanks just always go back to that yeah you're doing
20:34amazing guys you're doing so well i'm so proud super proud thanks mommy you're making mama proud
20:41thanks that's what we can hope for
20:46pat when you get a second can you come and taste yeah with your own spoon because i've got none
20:50left
20:51sumac and lemon roast chickens in the oven it's not far off being done the steaks are done and are
20:57resting so they should be really beautiful color and sliced into i was anointed as our team captain
21:03and i can really focus on checking in with the team what am i tasting um just tell me if
21:08that's
21:08tasting a bit more balanced now we could always just pick it up with the tongs and put it on
21:12more
21:13acid no more sweetness okay so orange juice for us no no too sweet lemon lydia's all her condiments
21:19and sides and dressings we're just playing with the seasoning and the flavors to make sure that they
21:24they really brighten what am i tasting dressing just just addressing it's supposed to be pretty
21:28punchy because that's all quite bland too acidic no lydia does have a different palette to me so
21:34you know we're going back and forth a little bit needs more it's a bit oily so a bit more
21:40acid again
21:41okay and a bit of salt yeah yep yep we really need to get a wriggle on try to put
21:45myself into overdrive
21:46to get everything done can you please please please make sure as much oils off that sauce as possible
21:52if i even start getting it off now i will yeah all right
21:58yeah try piece of the chicken all right cauliflower's done
22:05oh beautiful really happy with the chicken skewers for our middle eastern feast that's extra that's
22:11extra that's lovely min's rice looks so generous beautiful workman this cauliflower salad's going to go
22:17so well with our mains um i am just whipping together my pistachio whipped cream just trying
22:24to get the balance of flavors right before i move on to the topping of this dessert oh you've got
22:29orange
22:29blossom water yeah do you want for that it's happening yeah go with your gut girl guys we're jamming
22:35we should open a restaurant we should do this more often you need to lock in you only have 10
22:42minutes to go
22:46let's go guys let's go we're gonna make it we are going to make it knock it out of the
22:51park you know
22:52what we we're adrian we do with stress really well um so we're not we're not gonna fall into the
22:57stress
22:57of the master chef kitchen today um i think we're a pretty cool family so we've got aaron going on
23:02the
23:02noodles and he's doing a fantastic job the fish is going uh the soup is about to pop up so
23:06we can
23:07start seasoning and basically she's doing a fantastic job with the sago desserts we're gonna
23:11get the mangoes on how many fish do we get we've got one we got one because we thought about
23:17two small
23:17ones but yeah because we got so many other things going on you wanted more you'd probably get about
23:2870 grams of flesh off that each okay all right at a restaurant usually just the one fish i'm gonna
23:36leave the final call with you guys all right it was a generous family feast yeah um guys what do
23:43we
23:53think about the fish do you think we should do the second fish or just focus more on the cucumber
23:56salad what do you think that takes too long too long it's not enough time i think we might have
24:00to
24:00stick with the one fish yeah even if i want to cook a second fish there is absolutely no space
24:06available
24:07and there is barely enough time to steam another fish we decide to just deliver one perfect fish
24:14fish gotta come out yep stunning are we happy with the fish yeah it looks good so we're doing one
24:23fish
24:24we tried to get another one on but we just don't think we can so we've got rice we've got
24:31a fish
24:31we've got that we've got the mango salad yep just the lobster now bring it home team five minutes to
24:38go let's go let's go you are smashing it guys
24:49okay guys our proteins are done yeah bella how are you going i think i'm happy with this yogurt as
24:55soon
24:55as 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 we want to keep a 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 we're going to
25:06go
25:07with a yogurty juice sort of sauce for the chicken very good your instincts are good then to elevate
25:13our dish we're thinking of putting a yogurt garlic sauce under the potatoes the flavor combination will
25:18go so well without other sauces and dishes i'm going to steal a lemon unless you taste that
25:24all right what does it need a little bit more honey honey no a little bit of pomegranate yeah yeah
25:29that's what i've got in it's time to get this all on the plate it can't just be slapped on
25:32it needs
25:32to be elevated we want these judges to have nice juicy chicken really enjoy like that golden crispy
25:38skin that we've got on it for the fish and she's going to be centerpiece with a little bit of
25:41the
25:41herby sauce on the side i'm basically plating my dessert basically beautiful so we're going a whole cake
25:47because it's a family feast and not a little quenelle of ice cream no we're going a tub of ice
25:52cream no matter what happens girls it's been an honor that's the rice you're going to put some
25:59curries on it yep last final stages it's all coming together for our middle eastern feast i'm really
26:05happy with the chicken skewers really happy with my dips and elitist dessert looks exceptional oh that's
26:11good all right everyone deep breaths i'm going to serve the steak sliced off the bone and slice that
26:19is a very large piece of yeah yeah it's enormous if this steak goes bad we could definitely be at
26:27the
26:27bottom and that is a lot of pressure for not just me but i've got two other people i'm responsible
26:32for
26:32so i have to make sure this steak is amazing here we go dot here we go oh you got
26:40this you got this
26:44that's pretty good guys thank god that is such a relief she's bleeding she's blushing i'm not mad at
26:53it i'm not mad i'm not mad are we mad not mad say you know that two minutes to go
27:00cake is coming out
27:04now yeah how's that oil going it's off oh okay i'll just keep going where's the oil bowl
27:10i'll get more i'll get more off go to check on lydia's caramelized onions for the steak and i have
27:16some concerns it's very oily on top lids here's the steak ready for you to dress so i do feel
27:21a lot
27:21pressure because any of those decisions could push us into the elimination put a bit of sauce on that
27:26steak for me stop stop stop stop let's get a bit of that off i think it's great stop stop
27:32stop stop
27:32no more start blading guys start blading i'm so sorry i don't want me to be the reason you're going
27:38home doing this at home it just feels like i do this every day but doing with different people who
27:45have no clue about it in cuisine but they are so passionate all right chicken where is it going
27:50uh this curry add chuck that in and it just feels so good okay where's this curry going kind of
27:56go
27:57it's good it's good yeah put it in the bottom chicken curry and then butter butter on top
28:03we've got our chickpea curry on the table we've got a mango chutney mint and coriander chutney and we've got
28:10a keel keel keel keel keel keel keel keel he's ready it's ready annabel you've got indians all in you
28:17trust me you do
28:185, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
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.
29:10Hope you're hungry.
29:14This 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.
29:44We'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.
30:15Jean-Christophe, you want a skewer?
30:18I'd love to, yes.
30:33All right, team turquoise.
30:36Even if this cook had taken you three hours,
30:41I 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 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.
32:11She's great. She is very good.
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.
32:46Purple team, you're next.
32:48Alright, guys, let's start 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.
33:08Welcome 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 steam 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.
33:45All right.
33:45All right.
33:45All right.
33:45I'm running spy.
33:54Team football.
33:57Team football.
34:00Team football.
34:15we were thinking hmm that is quite a small fish
34:21but 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 thank you mate that lobster cooking is some of the best I've seen in the kitchen it's so
35:07great like who was that we did it like that is as good as it gets yeah it's just cooked
35:19through
35:19it literally fell out of that shell and it's got that beautiful crust on it which has now started
35:25to soak up all that sauce a plus plus plus and then the sago is so well done and it's
35:34not easy
35:34but 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
35:51together was magnificent I loved it your fish was impeccable absolutely impeccable your lobsters
35:59you know the story you know the story but I really enjoy simple thing like your soup your rice smell
36:07absolutely delightful so well done thank you so much for coming to our dinner party
36:25okay 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 right that's a lot of food what have you
36:47made
36:47that today we've made a pan seared scotch fillet steak with caramelized onions sumac and lemon roasted chicken
36:57a 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
37:29I'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
37:42and a 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
37:56and then the salad the salad was like super zingy I just would have loved a ton more herbs
38:01so all in all I think there's there's nothing really wrong with the dishes I just want a more lift
38:06through fresh herbs lemon and seasoning thanks
38:19next team the red team please we've got lamb cutlets with a pecorino granulata
38:26pan fried king george whiting confit garlic hummus charred fennel radicchio and orange salad
38:35some roast potatoes and then to finish off we've got a orange and olive oil sponge
38:42with a lemon thyme anglaise the lamb was perfectly cooked and the fish it's very very delicate flesh
38:49and you've absolutely done it justice guys I think this is a really well thought out feast your sponge
38:55is light is powerful is excellent I could sleep on it it's a super job
39:05so we've got whole split lobster with a lobster brain and finger lime emotion twice cooked crispy lamb with
39:15like a sticky uray plum and lime sauce confit cabbage and then on the chips there's a mountain pepper leaf
39:23salt
39:25and then also there's a little salad there with the burnt lamb and dressing and they have an apricot
39:31crumble with a water set ice cream the colours on this feast I was just drawn to the lobster I
39:39love
39:39that head sauce I really did I do feel the flesh was a little bit over then we go to
39:44the lamb
39:44the flavour is unreal and I love the double fire on it I just wish it was a lamb rib
39:50it just needs more
39:51fat but all in all it's flavour city here next family feast belongs to team orange I'm feeling really
40:01really nervous Annabelle and Jack have cooked Indian food for the very first time I feel like they've done
40:08so good it feels like a feast let's see how it tastes
40:16okay 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
40:31getting us to like cook it was good so karnika what are the dishes
40:38so today we've made butter chicken a spicy chickpea curry for the condiments we've got mint coriander
40:47chutney we've got a mango chutney and then we've got a yogurt raita with mint coriander and cucumber and
40:58on the side we've got la cha paratha and for the dessert we've made you kheer which is a rice
41:06pudding
41:14is it satisfying to watch us dish it out like a family it's really satisfying
41:29team orange great flavours it feels like this was made by an Indian family honestly love the flavour
41:39of the butter chicken it's quite tomatoey and I really like that you've got that herb filled cooling
41:45cucumber raita that freshness from the chutney itself and the sweetness from the mango so it's
41:51really quite balanced overall that is a delicious Indian family feast cooked by a very modern family
41:57thank you I've actually loved everything it's very simple I mean the chicken was succulent raita sauce
42:07was superb and also combined super well with all the dishes and I love the the chickpeas curry
42:15so basically I'm very happy thank you thank you thank you
42:26we 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
43:08that is hard to ignore
43:10cleaning a few days without outfits
43:11did 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
43:18yeah it's true ladies of the navy what have you made
43:23we have made a modern australian feast
43:28a 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
43:44and 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 my piece was cooked so so well still so lovely and
44:23juicy and i loved how everything went together not everything made sense
44:29i i do wonder if you had a few too many sauces
44:33sorry i shouldn't laugh it's bad
44:34few 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
44:44so 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 all in all lovely balanced flavors
44:57and 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
45:07it'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
45:28this yogurty number with the chicken went perfectly together i would have left that garlic hay only
45:34off because it does that's that's the one that is like leeching into everything and then just taken
45:40like 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
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 connection you shared with
46:21your team you made our jobs incredibly tough today because we had to find the bottom two teams to go
46:29into tomorrow's elimination let's start with the good news eh there were two teams who we would happily feast
46:37with any time
46:41turquoise team
46:49your face it was generous and everything belonged together
46:54i will definitely be hitting your mum up for that cauliflower salad recipe dot that was a cracker
47:00you guys are safe water purple team
47:10you worked exactly how a team should and it showed in your food the chinese family feast it had flavors
47:18to
47:18absolutely die for you're also safe water with 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
47:43and 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 aliana hannah and bella
48:09i'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
48:19we 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 send one of them home or
48:30it 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
48:43that tradition is what got me into cooking who can harness that happiness on a plate
48:48dear lord risk of going home is real with the heavy weight of a black apron the doubt is starting
48:56to creep in a little bit i could be going home this is do or die it's crazy
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