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FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
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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!
01:19Oh my God.
01:22I feel good about this, I feel very good about this.
01:25That's right, it's your first team challenge!
01:34first 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
28:18five captain ten nine eight seven beautiful guys six butterfly butter
28:29three two one and that's it everybody
28:38Family!
28:40Family!
28:43Wow, that was a lot.
28:51The first family feast we'd like to taste belongs to Turquoise Team.
29:06You asked for a feast.
29:10Hope you're hungry.
29:15This is definitely a sumptuous feast.
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.
30:15Sean 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, you can see along the bone
31:03that it still has that blushing pinkness to it.
31:06Beautiful chicken, love 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
31:19and 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
31:30and, like, tiny bit of bitterness with the baba ganoush.
31:33And then that tahini sauce, you get that really hard citrus hit
31:38and it's beautiful with either of the proteins.
31:41I feel like you thought very succinctly with this dessert
31:44and 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.
32:06Like, the texture in it, the colour
32:07and then you get this sweet and nutty cauliflower
32:10which, mate, she is on to something.
32:11She's great. She 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,
32:22like, 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
32:39and I'm so happy the judges can taste it.
32:41I missed that.
32:42Good night, guys.
32:46Purple team, you're next.
32:48Alright, guys.
32:49Let's rock and roll.
32:51We are so proud of each other
32:53of what we have delivered today.
32:57Wow.
32:59Looking at how big all the dishes are,
33:01the judges cannot complain
33:02that 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
33:17made 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
33:30with 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.
33:45Got a little red onion.
33:46I went out.
33:51All right.
33:55I went out.
33:55Team Pablo.
34:13Team Purple, we 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.
34:32Like, I feel like a child going home for dinner because the fish was just like a once-a-week
34:36thing on the dining table.
34:39It's beautifully cooked rice and the ABC soup, just that simple flavour of the potato and the tomatoes.
34:45I love that. That 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. That 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.
35:11Side fried and then she stirred fried.
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.
35:23And it's got that beautiful crust on it, which has now started to soak up all that sauce.
35:27A plus, plus, plus.
35:29And then the sago is so well done and it's not easy, but it's just a really smart decision.
35:38When you put so much fire and punch and, like, salty, acidity, funkiness on the table, this is what you
35:47need.
35:47Well done.
35:48Well done.
35:49The way you synchronized yourself together was magnificent.
35:53I loved it.
35:54Your fish was impeccable.
35:56Absolutely impeccable.
35:58Your lobsters, you know the story.
36:00Ten out of ten.
36:02But I really enjoy simple things like your soup.
36:05Your rice smells absolutely delightful.
36:09So, well done.
36:10Thank you so much for coming to our dinner party.
36:13Thanks for having us.
36:14I love you.
36:14All right, thank you so much.
36:17Yes!
36:24Okay, next team, please.
36:28The 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.
36:46Where have you made them?
36:48Today we've made a pan-seared Scotch-filet steak with caramelized onions, a sumac and lemon roasted chicken, a kale,
36:58orange 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 going to talk, like, overall feast, um, first.
37:33It 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 more
37:42spice, and a little bit more lemon across the board.
37:44While the steak is cooked beautifully, I felt like the onions were quite, like, pretty heavy.
37:50The chicken, I wanted a little bit more seasoning, and it is a little bit over.
37:56And then the salad, the salad was, like, super zingy.
37:58I just would have loved a ton more herbs.
38:01So all in all, I think there's nothing really wrong with the dishes.
38:05I just want a 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.
38:26Pan-fried King George whiting.
38:29Pan-fried King, confit garlic hummus, charred fennel radicchio and orange salad, some roast potatoes, and then to finish off,
38:39we'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 absolutely done it justice.
38:51Guys, I think this is a really well-thought-out feast.
38:54Your sponge is light, it's powerful, it's excellent.
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, twice-cooked crispy lamb with, like,
39:15a sticky uray plum and lime sauce, confit cabbage.
39:20And then on the chips, there's a mountain pepper leaf salt.
39:25And then also, there's a little salad there with the burnt mandarin dressing.
39:30And they have an apricot crumble with a water set ice cream.
39:34The colours on this feast, I was just drawn to.
39:37The lobster, I loved 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 fry 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.
40:15Ooh.
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,
40:29sitting 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,
40:43spicy chickpea curry.
40:45For the condiments, we've got mint coriander chutney,
40:48we've got a mango chutney,
40:50and then we've got a yoghurt raita
40:54with mint coriander and cucumber.
40:58And on the side we've got lacha paratha.
41:02And for the dessert, we've made you kheer,
41:05which is a rice pudding.
41:14Is it satisfying to watch us dish it out like a family?
41:18It's really satisfying.
41:29Team orange.
41:32Great flavours.
41:33It feels like this was made by an Indian family, honestly.
41:38Love the flavour of the butter chicken.
41:40It's quite tomatoey, and I really like that.
41:43You've got that herb-filled, cooling cucumber raita,
41:46that freshness from the chutney itself,
41:49and the sweetness from the mango,
41:50so it's really quite balanced.
41:52Overall, that is a delicious Indian family feast
41:56cooked by a very modern family.
42:00I've actually loved everything.
42:02It's 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, Irish team.
42:20Well done.
42:23Well done, guys.
42:26We can't wait to taste your feast.
42:28Navy tea.
42:35After every cook in this kitchen,
42:37your head starts to spiral.
42:40I'm really hoping that I've elevated this enough
42:42to MasterChef style.
43:02I must say,
43:04if you kind of all look related,
43:07there's a similarity that is hard to ignore.
43:10Do you mean to do your hair exactly the same thing?
43:14And brown tots.
43:16Well, yours is a bit morone, but yeah.
43:17I'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.
43:28A roast chicken with yogurt dressing.
43:33A snapper that has been roasted as well
43:35with herbs and a herb sauce.
43:38Roast potatoes, hazelnut crumb,
43:41tahini honey, glazed carrots,
43:44and broccolini with hazelnut prangitato.
43:47Dessert is a ricotta and orange and olive oil cake
43:51with an orange and nutmeg ice cream.
44:15I'm going to start with the chicken.
44:16And then my piece was cooked so, so well.
44:21Still so lovely and juicy.
44:23And I loved how everything went together.
44:26I felt everything made sense.
44:29I do wonder if you had a few too many sauces.
44:32Sorry, 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,
44:45I 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...
45:04I 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.
45:43And it's probably the one that I didn't want to dominate
45:45the plate out of all of the sauces.
45:48Good.
45:53I'm still... I'm happy.
45:54I'm happy.
45:55I'm happy.
45:55I'm happy.
46:05That was your first team challenge
46:07and you smashed it.
46:15Food brings 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
46:28two teams to go into tomorrow's elimination. Let's start with the good news, eh? There
46:34were two teams who we would happily feast with any time. Turquoise team.
46:49Your feast, it was generous and everything belonged together. I will definitely be
46:56hitting your mum up for that cauliflower salad recipe, Dot. That was a cracker. You
47:11worked exactly how a team should and it showed you food. The Chinese family feast, it had
47:17flavours to absolute die for. You're also safe. What up? With the hits, there are always some misses.
47:29And unfortunately, there were two teams whose family feasts were a little
47:33dysfunctional. Pink team. Your chicken was unevenly cooked and overall you just needed
47:45more flavour and seasoning. Navy team. You spread yourselves too thin and the sauce overpowered
47:59your feast. Pat, Elalu and Lydia. Aliona, Hannah and Bella. I'm sorry it just wasn't your day today.
48:11So you'll be cooking for your spot in the competition tomorrow.
48:17You alright? Yeah. We tried our best. We were super proud of how we performed in the challenge. Now I'm
48:26actually going against them in a black apron and I could potentially send one of them out.
48:35Tomorrow night, family sets the scene for the fondest food memories. That tradition is what got me into cooking. Who
48:46can harness that happiness on a plate?
48:48Dear lord. Risk of going home is real. With the heavy waste 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.
49:0513'd better wreck on you.
49:06Whatever.
49:06– This did was come to us for an infinite mission for us.
49:0915 years later.
49:0916 years later.
49:10– You can use Mortal Kombat.
49:1015 years later.
49:10168-4 wait Серплюс.
49:11177-19GameHole.
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