- 46 minutes ago
MasterChef AU S18E10
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05:37¡That 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.
05:46There's no such thing as too much food.
05:4925 minutes is not a lot of time to create a feast,
05:52and I think we need to inject as much flavour in as we can.
05:55And with a Middle Eastern-style feast, we can do that.
06:00Okay, I think just two?
06:02Two, yeah.
06:03You're fine with that?
06:03Yeah, I mean, at the end of the day, we've got the chicken skewers as well.
06:07Yeah, exactly.
06:07No, you're just eating a whole steak to themselves in any family.
06:10Oh, not in your family?
06:12Today for our Middle Eastern feast,
06:14our two mains are going to be chicken, preserved lemon and garlic skewers,
06:18a beautiful Baja-style spiced steak.
06:22Our sides is my mum's cauliflower salad, pilaf rice,
06:26and two dips, baba ganache, and we've got a tahini yogurt.
06:33I'm on sweets.
06:34You're getting, like, a Dubai chocolate-inspired pavlova
06:38with a chocolate chewy pavlova base
06:40and chantilly pistachio cream on top
06:43with 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.
06:49I don't know if it's because I'm in the middle of these two,
06:52but Min doesn't really know the flavours that well,
06:55and Alita, she's focusing on the desserts.
06:57Let's hope Alita's to success.
07:00Guys, we've got to have fun.
07:01Yeah, let's go. This is craziness.
07:03Have fun with this.
07:07Can I ask? Do you know what this is?
07:08That's, um, thyme. That's lemon thyme.
07:11Lemon thyme. I'm going to use that.
07:12Yep.
07:12You guys going to use this?
07:13Perfect. It is great.
07:14We are going to be making, like, a Mediterranean feast.
07:18We are doing lamb cutlets,
07:20pan-fried King George whiting.
07:22Jackie's going to be making a sponge cake
07:24with citrus elements
07:25to kind of complement the rest of our food.
07:27So, hopefully, it feels like Sunday lunch,
07:31family, glass of wine,
07:32and just enjoying all of the food there.
07:39All right. Early days, Casper.
07:41I'm liking the look of it.
07:42Yep.
07:43Give that a smell.
07:44Like, that needs time to...
07:45It hasn't even fused yet.
07:46Yeah, yeah.
07:46It should be good.
07:47We're going to go, like, Australian,
07:49so, like, surf and turf,
07:50but then bring in some native flavours, too.
07:51So, we're going to do, uh, whole lobster,
07:54and 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,
08:04so I think we're on track.
08:06I'm going to do the first fry on the chips.
08:08Yep.
08:09Teamwork is key.
08:1060 minutes to go!
08:12Nice!
08:17Do you have the, uh, veggies, veggies, veggies?
08:24Doing the salad, right?
08:26I'm going on...
08:26I'm doing the salad.
08:27Salad and glaze, yep.
08:29Yep.
08:29And the glaze.
08:30What's our other side?
08:31The hummus, the salad, and the...
08:34Sides.
08:35Eggplant rounds.
08:36Kale 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 lalu's crumble, which has apricots and some spices in it.
08:58Okay, my chook's in.
09:00So, I might portion steaks and get them ready to room temperature.
09:03Are we happy with that?
09:04Yep, yep, definitely.
09:05I'd say, looking at our team, I can't really see a really stand-out natural leader.
09:10Naturally, I'm pretty introverted.
09:11And Olalu is also a fairly quiet person as well.
09:15Lydia's quite outgoing, but I don't know whether she would want to stand in as a leader and tell people
09:19what to do.
09:20So, if we can workshop together as a team.
09:24Right, big team, who's the boss?
09:27We all are.
09:29Do we speak to anyone in particular, or what's going on here?
09:31No, you can speak to us as a collective.
09:34Oh, okay.
09:38Okay.
09:38You go over there.
09:40All right.
09:40I'll stay here.
09:41Shall we?
09:42Right.
09:43Hey, ping team, bring it in.
09:45We're gonna have a little team talk.
09:47So he's not an answer for me.
09:49We're gonna 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.
10:02Andy and John Crystal 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.
10:08Thank you.
10:14Yeah.
10:39Thank you.
10:43I'm pretty introverted.
10:44So whilst I'm not naturally that person that wants to take the range from the start, when
10:48the time comes, I am happy to step up and lead a team.
10:53How are we going?
10:54You're on the onglaise?
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.
11:06We've got to get those eggplants on, eh?
11:07Yeah.
11:08It's kind of now been a bit of chunk out of the clock has gone.
11:10I need to know where everyone's at, so we can deliver in time.
11:14If you need something, just tell me and I'll run for it.
11:17All right?
11:17All right.
11:17Thank you.
11:24All right.
11:24Let'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.
11:41So I think we're going to nail it today.
11:43We're girl power today.
11:44Hell yeah.
11:45For our first team challenge, we're thinking modern Australian roast dinner type thing.
11:50It's going to be spatch-spot chicken, baked fish, and then we've got lots of beautiful
11:53veggie sides, just big whole vegetables.
11:56So we've got a potato dish, a carrot dish, and a broccolini dish.
11:59And we're going to finish with ricotta and orange cake with a nutmeg orange ice cream.
12:04Good.
12:05Ice cream is almost ready to chill.
12:07You're amazing.
12:08Are 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 stall loads of fire-sleep Basel.
12:23Dill into the fish with 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, and we're talking, we're chickening with each
12:36other.
12:36So I think that's really important.
12:39Teamwork makes the dream work.
12:4145 minutes to go.
12:42Yay!
12:45Need salt?
12:46Yeah.
12:46And a bit more sweetness.
12:50Guys, it's smelly Middle Eastern.
12:53We're working great as a team.
12:54The spoons are flying between us, we are tasting as we go, which my mum always said you
12:58had to do, and it started to feel like a family.
13:01Guys, it's looking good.
13:02So I'm focusing on the Baja-style spice steak.
13:07Guys, the steak looks gorgeous.
13:09I want to eat that.
13:11Yeah.
13:11Min, he is busy at work.
13:13He is putting those chicken skewers together, and it is looking good.
13:17The peel-off 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.
13:32Oh my god, hi!
13:34Look at this meringue.
13:36Oh darling, you've made a pass.
13:38We're actually doing pretty good.
13:40And so you're just gonna cook these like on what?
13:43How are you gonna do it?
13:44This medium rare-ish?
13:46I think it's probably the safest.
13:47So we'll do shush-shush, and then we'll pop it in to like 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 side.
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.
14:13This 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 chowchun wine,
14:28some seasoning as well.
14:29This is gonna go into our lobster noodle dish.
14:31For our Chinese feast, we need this lobster dish to be our wow factor.
14:36So we're putting on two lobster tails.
14:39Go ham with the lobster and then we can serve like the lobster on top of the noodles.
14:43Yep.
14:43But one thing we need to make sure is the cook on the lobster as well.
14:48It's easy to go over, it's easy to be under.
14:50And to be absolutely precise, that's what we want.
14:54Can we taste this guys?
14:55Yeah.
14:56We want the juices coating the shells and the meat.
14:59Like we want it to be easily coming out of the shell as well.
15:01There's not much sauce going, you might have to make more sauce on top.
15:04Yep.
15:06Cause 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 gonna shove something in your mouth in a minute.
15:21Oh, yes please.
15:22Great.
15:24We're about halfway through the cook, all 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?
15:37We're good.
15:38We're good?
15:39We're good, I think so.
15:39So do we have a leader?
15:40I'm a mum, so I think it just suits me.
15:43Perfect.
15:43Okay, let's go mum, talk to us.
15:44What do you got?
15:45So we're gonna do an Australian family dinner.
15:47Bella is our dessert queen, so we're playing to her strength today.
15:50She's gonna 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 there are 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.
16:11We've actually mimicked the herbs as much through that.
16:13So that we're like, kind of have a cohesive flow in this dish.
16:17Um, I feel like they need to be a little different though.
16:20Simplicity is great, but I think we want something to kind of spice it up a little bit.
16:25You know what I mean?
16:27See that big sign behind you?
16:29We're not at home anymore.
16:31We're in the MasterChef kitchen.
16:33Um, I'll go have a chat.
16:35Push on.
16:37Andy's looking concerned that we haven't elevated this enough to MasterChef style,
16:41and the bottom two teams are going into elimination.
16:43We need to figure out what to do.
16:46Are we adjusting anything?
17:00Are we good?
17:03Um, it's not about our proteins being wrung, it's about them not standing out.
17:08Andy's looking concerned that we, you know, haven't elevated this enough to MasterChef style.
17:12So this really is about zhuzhing up sauce.
17:15Yeah.
17:16So we're starting to chat amongst the bench about some ideas.
17:19The one thing I'm just thinking now, I don't want to go too yogurty on everything.
17:23Yeah.
17:24We've come up with a little garlic yoghurt underneath the potatoes.
17:28I 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 and I can see that we're pulling it
17:43together.
17:43So I'm actually feeling okay.
17:48I am honestly so excited.
17:51It is fantastic already.
17:53There is so much to be offered and I cannot wait to taste all the food.
17:57But there are some good and there is some bad.
18:00How about the pink team?
18:02I'm really curious because they're very different people, very different cooks.
18:05I think he's a sheep without a captain.
18:07So he looks like Pat was supposed to be the one.
18:10Yeah.
18:11But I don't think he knows what Polalu is doing.
18:14It needs someone to pull everyone together.
18:18We've got Min, Dot and Alita in the Turquoise team doing a Middle Eastern feast.
18:22And then they're actually kind of doing four sides.
18:24Because they're doing two dips, a cauliflower salad and a pilaf.
18:28I don't know.
18:29It feels like they're being a little bit over ambitious.
18:31Like, let's just do more.
18:33We do.
18:33Yeah, yeah, yeah.
18:33If we can do it, let's do it.
18:35I just hope they can pull this off.
18:38The team's going pretty good, I think.
18:40We're all hands on deck.
18:42Everything here is Mediterranean style.
18:45I've just taken my lamb out of the oven.
18:47Petro's just butterflying his fish, which shouldn't take very long to cook.
18:49It's just fish.
18:51Jackie's just working on her custard now as well.
18:53I think we're doing pretty well together, yeah.
18:55Are we happy with that?
18:56Yeah.
18:56That looks yum.
18:56Are you happy with that?
18:59Are you happy with that?
19:00Interesting you should ask.
19:03For the Australian surf and turf, we've got the salads pretty much done.
19:07The cabbage is now done as well.
19:09Lobster is done.
19:11We're just going to plate it up.
19:11I'm about to fry the lamb ribs and then the crumbles in the oven.
19:15So all we've got left is just make a few sauces on the side and plate everything up, make it
19:19look pretty.
19:21Plate it simple, crew.
19:22Pick up the pace on these menus.
19:24They just won't get done.
19:2525 minutes to go.
19:27Let's go.
19:27Let's go.
19:30Oh, beautiful.
19:31Beautiful, beautiful, beautiful.
19:33A feast with two mains, three sides and a dessert.
19:37It's a lot when it comes to Indian food because there's like so many spices, so many different flavours.
19:43It just feels like chaotic right now.
19:46Take it off the bone and put it on the grill one more time.
19:49Gotcha.
19:49I'll crank that to 250.
19:51Yeah, it should be fine.
19:52We've got the chicken grilling for the butter chicken.
19:55Otherwise, are you happy with the spice or do you want to...
19:57I love it.
19:58I'm loving it.
19:59Annabelle's so good.
20:00And Annabelle's going on the condiments now.
20:03I'm too powder.
20:04I'm too powder.
20:05I'm too powder.
20:07Dry mango, dry mango, dry mango, dry mango.
20:09Sorry I'm talking in Indian language.
20:10No, no.
20:11Apologise later.
20:13It just feels like organised chaos right now.
20:16This is just crazy.
20:18There's like a full-on Indian masterclass.
20:21Is now the time for a masterclass?
20:23I feel bad because I just have never cooked an Indian dish in my life.
20:27Yeah, yeah, yeah.
20:27But you know what?
20:28The other thing is you know flavour.
20:30Just always...
20:31Thanks.
20:32Just always go back to that.
20:33Yeah.
20:34You're doing amazing, guys.
20:35You're doing so well.
20:36I'm so proud.
20:38Super proud.
20:39Thanks, Mommy.
20:39You're making Mama proud.
20:41Thanks, Mom.
20:41Aw, that's all we can hope for.
20:46Pat, when you get a second, can you come and taste...
20:48Yeah.
20:49...with your own spoon because I've got nothing 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, so they should be a really beautiful colour when sliced into.
21:00I was anointed as our team captain, and I can really focus on checking in with the team.
21:06What about tasting?
21:07Um, just tell me if that's tasting a bit more balanced now.
21:10We could always just pick it up with the tongs and put it on.
21:13Yeah, more acid.
21:13No more sweetness.
21:14Okay, so orange juice for acid or...
21:17No, no, no, too sweet.
21:17Lemon.
21:18Lydia's, all her condiments and sides and dressings, we're just playing with the seasoning and the flavours to make sure
21:23that they really brighten.
21:25What am I tasting? Dressing?
21:26Just tasting dressing.
21:27It's supposed to be pretty punchy because that's all quite bland.
21:30Too acidic?
21:31No.
21:32Lydia does have a different palette to me, so, you know, we're going back and forth a little bit.
21:36Needs more...
21:38Salt?
21:38It's a bit oily, so a bit more acid again.
21:41Okay.
21:42And a bit of salt, yeah.
21:43Yep, yep.
21:44I 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 as much oil's off that sauce as possible?
21:53Like, even start getting it off now.
21:54I will, yep.
21:55Alright?
21:57Yeah.
21:59Try a piece of the chicken.
22:00Alright, cauliflower's done.
22:04Cool.
22:05Oh, beautiful.
22:07Really happy with the chicken skewers for our Middle Eastern feast.
22:10That's extra.
22:10That's extra.
22:11Oh, it's lovely.
22:12Min's rice looks so generous.
22:14Beautiful work, Min.
22:16This cauliflower salad's going to go so well with our mains.
22:19Um, I am just whipping together my pistachio whipped cream.
22:23Just trying to get the balance of flavours right before I move on to the topping of this dessert.
22:28Oh, you've got orange blossom water.
22:30Yeah.
22:31Do you want some of that?
22:32It'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.
23:01We'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 to 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.
23:12How many fish do we get?
23:14We've got one.
23:15We've got one because we thought about two small ones, but...
23:19Yeah.
23:20Because we've got so many other things going on.
23:24You wanted more?
23:26You'd probably get about 70 grams of flesh off that each.
23:31Okay.
23:32Alright.
23:33At a restaurant, usually it's just the one fish.
23:35I'm gonna leave the final call with you guys.
23:37Alright.
23:38It 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.
24:03Even if I want to cook a second fish, there is absolutely no space available.
24:07And there is barely enough time to steam another fish.
24:11We decide to just deliver one perfect fish.
24:14Fish gotta come out.
24:16Yep.
24:17Woo!
24:18Stunning.
24:19Are we happy with the fish?
24:21Yeah, it looks good.
24:22So we're doing one fish.
24:24We tried to get another one on, but we just don't think we can.
24:29So we've got rice, we've got a fish, we've got that, we've got the mango salad.
24:32Yep.
24:33Just the lobster now.
24:36Bring it home team!
24:37Five minutes to go!
24:39Let's go!
24:41Let's go!
24:42You are smashing it, guys!
24:48Okay.
24:50Guys, our proteins are done.
24:52Yeah.
24:52Bella, how are you going?
24:53Think I'm happy with this yogurt?
24:55As soon as this sauce is done, I'm going to clear down this bench and we're going to
24:58start plating.
24:59It's for our modern Australian roast dinner.
25:01We want to keep quite a big point of difference between the two proteins.
25:04So we're going to go with a herb sauce for the fish, and we're going to go with a yogurt
25:07-y
25:07juice sort of sauce for the chicken.
25:10Very good.
25:11Your instincts are good.
25:12Then to elevate our dish, we're thinking of putting a yogurt-garlic sauce under the potatoes.
25:17The flavour combination will go so well with our other sauces and dishes.
25:20I'm going to steal a lemon unless you need it.
25:21Taste that.
25:24Right, what does it need?
25:25A little bit more honey.
25:27Honey?
25:27No, a little bit of pomegranate.
25:28Yeah?
25:29Yeah, 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 like that golden crispy skin that
25:38we've got on it.
25:39For the fish, it's just going to be centerpiece with a little bit of the herby sauce on the
25:42side.
25:43I'm basically plating my dessert, basically.
25:45So 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 honor.
25:57That's the rice.
25:58You want to put some curry on it?
26:00Yup.
26:00Last final stages, it's all coming together.
26:03For our Middle Eastern feast, I'm really happy with the chicken skewers.
26:07I'm really happy with my dips.
26:08And Elita's dessert looks exceptional.
26:11Oh, it looks good.
26:12All right, everyone, deep breaths.
26:15I'm going to serve the steak sliced off the bone and sliced.
26:18That is a very large piece of beef.
26:22Yeah.
26:23Yeah, 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.
26:32So I have to make sure this steak is amazing.
26:35Here we go, Dot.
26:37Here we go.
26:38Oh, it's coming up too, Dot.
26:40You got this.
26:40You got this.
26:45That's pretty good, guys.
26:47Thank God.
26:49That is such a relief.
26:50She's bleeding.
26:51She's blushing.
26:52I'm not mad at it.
26:53I'm not mad.
26:54I'm not mad at it.
26:54Are we mad?
26:55Not mad.
26:56Say you're not dead.
26:58Two minutes to go.
27:01Oh, ho, ho, ho, ho.
27:03Cake is coming out now.
27:04Yeah.
27:05How's that oil going?
27:07It's off.
27:07Oh, OK.
27:08I'll just keep going.
27:09Where's the oil bulb?
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.
27:33Stop 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, but doing with different
27:44people who have no clue about it in cuisine, but they are so passionate.
27:49All right, chicken, where's it going?
27:51In this curry.
27:52Add, tuck that in.
27:53And it just feels so good.
27:55Hey, where's this curry going?
27:56Can it go?
27:57It's good, it's good.
27:58Yeah.
27:59Put it in the bottom.
28:00Chicken, curry, and then this one.
28:01Butter, butter, butter on top.
28:03We've got a 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.
28:13Keel's ready.
28:14It's ready.
28:15Annabelle, 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.
28:34That's it, everybody.
28:36It is great.
28:37That'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.
28:57Guys.
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.
29:20Ticked.
29:20Well done.
29:23You've 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.
29:59This is my Dubai chocolate inspired pavlova.
30:06Well, we cannot wait to dive in.
30:09Alright.
30:11A little squeezy squeeze?
30:12Yeah.
30:12A 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.
30:48The cook on your steak is unbelievable.
30:53The 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 and it works so well
31:51with that pistachio paste.
31:52It's my kind of dessert.
31:54I think you've done a brilliant job.
31:58Sorry, can we, can someone comment on this cauliflower situation?
32:02Because Mum's recipe now needs to be my recipe.
32:05I love that.
32:06Yeah.
32:06Like the texture in it, the colour and then you get this sweet and nutty cauliflower which mate, she is
32:11on to something.
32:12She's great.
32:13She is very good.
32:15Go Mum.
32:15Go Mum.
32:15You guys did so much work in 75 minutes.
32:19I thought watching you guys, led by Dot, like between Min and Alita, you guys were there with anything that
32:26each other needed.
32:27It was really lovely to see.
32:29Knocked it out of the park.
32:30See you later Team Turquoise.
32:32Thank you.
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.
32:46Purple team, you're next.
32:48Yes.
32:49Nice work 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.
33:20And 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 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 you 단.
34:09That one rings it up.
34:13Team Purple
34:15We were thinking, hmm, that is quite a small fish
34:21But now that we see the entire feast
34:24We understand what you were saying
34:27Everything in this feast
34:29Just 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
34:37On 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
34:51I 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
35:02Thank you
35:04Mate, that lobster cooking 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
35:10Both of us
35:10Oh, of 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
35:19It literally fell out of that shell
35:22And it's got that beautiful crust on it
35:25Which has now started to soak up all that sauce
35:27It's just A+++, and then the sago is so well done
35:33And it's not easy, but it's just a really smart decision
35:37When you put so much fire and punch and, like, salty acidity, funkiness on the table
35:46This is all you need
35:47Well done
35:48Well done
35:49The way you synchronize yourself together was magnificent
35:52I loved it
35:53Your fish was impeccable
35:56Absolutely impeccable
35:57Your lobsters, you know the story
36:00Ten out of ten
36:01But I really enjoy simple things like your soup
36:05Your rice
36:06Smell absolutely delightful
36:09So well done
36:10Thank you so much for coming to our dinner party
36:13Thanks for having us
36:13All right, thank you so much
36:17Yes
36:25Okay, next team, please
36:27The pink
36:30As captain, I am feeling the pressure
36:33That if we haven't done enough
36:34I kind of feel responsible
36:36That Lydia and Olala will be heading into a black apron
36:39Cooked
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 caramelised onions
36:53A sumac and lemon roasted chicken
36:57A kale, orange and grape salad
36:59A roasted eggplant with tahini dressing
37:03And a beetroot hummus
37:07As well as a stone fruit crumble
37:09And a cram on glaze
37:29I'm going to talk like overall feast first
37:33It looked really inviting, guys
37:34Like great pops of colour
37:37I feel like for me
37:38What I was looking for was like more fresh herbs
37:41A little bit more spice
37:42And a little bit more lemon
37:43Across the board
37:44While the steak is cooked beautifully
37:46I felt like the onions were quite like pretty heavy
37:50The chicken
37:51The chicken
37:51I wanted a little bit more seasoning
37:53And 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
38:07Through fresh herbs, lemon and seasoning
38:10Thanks
38:18Next team
38:20The red team, please
38:22We've got lamb cutlets with a pecorino gremolata
38:26Pan-fried King George whiting
38:30Confit garlic hummus
38:31Charred fennel radicchio and orange salad
38:35Some roast potatoes
38:37And then to finish off
38:39We've got a orange and olive oil sponge
38:41With a lemon thyme anglaise
38:44The lamb was perfectly cooked
38:46And the fish
38:48It's very, very delicate flesh
38:49And you've absolutely done it justice
38:51Guys, I think this is a really well thought out feast
38:54Your sponge is light
38:56It's powerful
38:56It's excellent
38:58I could slip on it
39:00It's a super job
39:02Thank you
39:03Righto, team Brown
39:04Come on down
39:05So we've got whole split lobster
39:09With a lobster brain and finger lime emulsion
39:12Twice cooked crispy lamb
39:14With like a sticky ooray plum and lime sauce
39:18Comfit cabbage
39:20And then on the chips
39:21There's a mountain pepper leaf salt
39:25And then also there's a little salad there
39:28With the burnt lamb and dressing
39:29And then I have an apricot crumble
39:31With a water set ice cream
39:34The colours on this feast
39:35I was just drawn to
39:37The lobster
39:38I love that head sauce
39:40I 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
39:46And 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
39:53It's flavour city here
39:55Next family feast belongs to
39:57Team Orange
40:00I'm feeling really, really nervous
40:04Annabelle and Jack have cooked Indian food
40:06For 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
40:28Sitting on our shoulders
40:30Like pulling our hair
40:31Getting us to like cook
40:32It was good
40:35So Karnika, what are the dishes?
40:38So today we've made butter chicken
40:43Spicy chickpea curry
40:44For the condiments
40:46We've got mint, coriander, chutney
40:48We've got a mango chutney
40:50And then we've got a yogurt raita
40:54With mint, coriander and cucumber
40:57And on the side we've got lacha paratha
41:01And for the dessert
41:03We've made yukir
41:05Which is a rice pudding
41:14Is it satisfying to watch us dish it out
41:17Like a family?
41:18It's really satisfying
41:29Team Orange
41:32Great flavours
41:33It feels like this was made
41:34By an Indian family
41:36Honestly
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
41:49And the sweetness from the mango
41:50So it's really quite balanced
41:51Overall that is a delicious Indian family feast
41:56Cooked by a very modern family
41:58Thank you
42:00I've actually loved everything
42:02I mean the chicken was succulent
42:05Raita sauce was superb
42:08And also combined superbly well with all the dishes
42:12And I love the chickpeas curry
42:14So basically I'm very happy
42:18Thank you
42:19Thank you
42:19Thank you
42:20Cheers, Ernstie
42:20Well done
42:21Well done guys
42:26We can't wait to taste your feast
42:28Navy tea
42:32Take your time
42:33My rice
42:35After every cook in this kitchen
42:37Your head starts to spiral
42:40I'm really hoping that I've elevated this enough to MasterChef style
43:02I must say
43:04If you kind of all look related
43:07There's a similarity
43:08That is hard to ignore
43:10I've been tweeting a few days without outfits
43:11Did you mean to do your hair exactly the same thing?
43:14And brown tops
43:15Well yours is a bit more own
43:16But yeah
43:17I've got brown pants
43:18Yeah
43:18It's true
43:19Ladies of the Navy
43:21What have you made?
43:23We have made a modern Australian feast
43:28A roast chicken with yoghurt dressing
43:32A snapper that has been roasted as well
43:35With herbs and a herb sauce
43:38Roast potatoes, hazelnut crumb
43:41Tahini honey, glazed carrots
43:43And broccolini with hazelnut prang grittato
43:47Dessert is a ricotta and orange and olive oil cake
43:51With an orange and nutmeg ice cream
44:15I'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
44:33Sorry, 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
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
45:03But
45:04I think that's one of the best cakes we've had so far
45:07It's really, really good
45:10Olive oil just gives it this lovely, like, velvety texture
45:15I thought it was spot-off
45:17Proteins for me were amazing
45:19The fish also just beautifully cooked
45:22And I'm talking, like, just
45:23And the two sauces that I had with those
45:26The herb number with the fish
45:27And then this yoghurt-y 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
45:48Thank you
46:05That was your first team challenge
46:07And you smashed it
46:15Food brings family together
46:17And today we could really taste the fun and connection you shared with your team
46:23You made our jobs incredibly tough today
46:26Because we had to find the bottom two teams to go into tomorrow's elimination
46:31Let's start with the good news, eh?
46:33There were two teams who we would happily feast with any time
46:42Turquoise team
46:49Your feast, it was generous
46:51And everything belonged together
46:53I will definitely be hitting your mum up
46:57For that cauliflower salad recipe, Dot
46:59That was a cracker
47:00You guys are safe
47:01Well done
47:03Purple team
47:10You worked exactly how a team should
47:13And it showed in your food
47:15The Chinese family feast
47:17It had flavours to absolute die for
47:19You're all so safe
47:21What up?
47:23With the hits
47:24There are always some misses
47:28And unfortunately
47:30There were two teams whose family feasts were a little dysfunctional
47:38Pink team
47:41Your chicken was unevenly cooked
47:43And overall
47:44You just needed more flavour and seasoning
47:51Navy team
47:55You spread yourselves too thin
47:58And the sauce overpowered your feast
48:03Pat, Alalu and Lydia
48:05Aliona, Hannah and Bella
48:08I'm sorry it just wasn't your day today
48:11So you'll be cooking for your spot in the competition tomorrow
48:17You alright?
48:18Yeah
48:19We tried our best
48:21We were super proud of how we performed in the challenge
48:25Now I'm actually going against them in a black apron
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
48:36Family sets the scene
48:39For the fondest food memories
48:42That tradition
48:43Is 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
49:07That's comic book
49:09I could be doing
49:11Best be warmed up
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