- 2 hours ago
MasterChef Australia Season 18 Episode 10
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00:07Welcome to Benches, come on in, keep a bench, any bench, or just go to the bench that is
00:18left. Back to the front again. What is going on? Oh look at this line of Asians, let's go.
00:27I bet you're all itching to know what's under those cloches on your benches. Yeah. Mine's racing,
00:35there's a whole lot of things, you know, it could be a special ingredient, is it like a special kind
00:39of mystery box, could be anything. Should we end the guessing game? We all ready? One hand on your
00:47cloche. You can lift your lids now. Oh!
01:01Oh my God! I feel good about this, I feel very good about this. That's right, it's your first team
01:09challenge!
01:09Woo!
01:15Dot! First team challenge! What do you think of your new family? New family! I'm excited,
01:20I like my current family, but you know, we can expand. I think we've all got very different
01:26cooking styles, but I think that's a positive. We can put our heads together and hopefully make
01:31something amazing for you guys. Row two, all Asian crew. Definitely French cooking here guys. I'm joking.
01:41Aaron, are you excited to cook with your teammates? I'm so excited. They're amazing cooks, so I'm like,
01:45I'm keen to get going. Yeah. We want each team of three to work together to cook us a MasterChef
01:52worthy family feast. We want at least two mains, three sides, plus something sweet. You have 75 minutes
02:08to prepare a sumptuous feast with your teammates. You didn't think we were going to make it easy
02:14for you. You know, 75 minutes we usually make one dish, and now we've asked to make six. So,
02:22it's a lot of work. It's not all fun and games though. The two teams who have the least
02:28impressive dishes will face elimination tomorrow. Your 75 minutes starts now!
02:39All right, what are we thinking? Let's pick the cuisine.
02:44I think we've both done lobsters recently. So, I was thinking as well lamb, like Aussie.
02:50Yeah, like a lamb rack. Like a servant turf. And that's so Aussie. Love, love. Obsessed actually.
02:55I've got onions and pomegranate. Do we have lemon? Yeah, I got the lemon. I actually love the amount
02:59of chatter. There's so much energy in here. To make it cohesive, I think we're obviously going
03:05to do Indian, right? We're going down the Indian route. You feel comfortable. I do. I feel like.
03:09I'm in my zone. I'm in my power. We'll follow you, Mum. Yeah, yeah. Your chef today.
03:13We are doing Indian. All right. Yeah. Whenever I think of family feasts, I think like you want
03:18everything to flow together. And I think cuisines such as Indian are like the perfect cuisine
03:23for a team challenge. I am feeling really excited. I love my team. And I am so pumped and excited
03:30for them to be learning Indian disease. This is Sunday night at Hanukkah's house.
03:34I think our strategy for today is obviously Karnika is going to be our team leader. And
03:38then Jack and I are just going to really hone in on our ability to take instructions from
03:43her. I'm a little bit out of my depth with Indian food. I know a butter chicken. That's
03:48about it. Today we're going to be cooking butter chicken, a chickpea curry, a mango salsa,
03:53a mint and coriander salsa, a raita, and a kia, which is a Indian rice pudding. I've got
04:01two litres of milk on the stove warming right now. I've got this video. Oh, sorry. That's
04:05okay. I love all the woks on our bench. Oh, man. Guess what's cuisine they're making? Yeah.
04:16I think like when you get two Chinese background people and you look at the front and there's
04:21a lobster there, you think ginger, shallot, lobster with noodle. All right, team leader,
04:27who's it going to be? Emily. Emily? Cool. So today we are going to make a ginger scallion
04:34lobster with noodles underneath. We're going to go for a steamed snapper with ginger and
04:38scallions, an ABC soup with cucumber salad, a tabioca sago dessert. Have we started the
04:44noodles? No, I'll do the noodles. I think we're a banging team. Everything that's on
04:49the menu, Aaron and I both have made in the past. And then Lucy is the dessert queen. She's
04:54going to kill this. Trusting Emily's leadership. So, going to smash it. You know, Asians love
05:00A's. And basically that's what we're aiming for today. That's cool. Is that the nice
05:05of the way to put it? That was good. Oh, yeah, mama. We're going beef, guys. That's too
05:13much food. That's too much. Is that too much? No. Never enough. There's no such thing as
05:16too much food. 25 minutes is not a lot of time to create a feast. And I think we need
05:22to inject as much flavour in as we can. And with a Middle Eastern style feast, we can do
05:27that. Okay, I think just two? Two. Yeah. You're fine with that? Yeah. I mean, at the end
05:33of the day, we've got the chicken skewers as well. Yeah, exactly. Nobody's eating a whole
05:36steak to themselves in any family. Oh, not in your family? Today for our Middle Eastern feast,
05:42our two mains are going to be chicken, preserved lemon and garlic skewers, a beautiful Baja style
05:48spice steak. Our sides is my mum's cauliflower salad, pilaf rice and two dips, baba ganache and we've
05:56got a tahini yogurt. I'm on sweets. You're getting like a Dubai chocolate inspired pavlova with
06:05a chocolate chewy pavlova base and Chantilly pistachio cream on top with some nice citrus flavours
06:11placed over the top of that just to tie it all together. I feel like naturally I've become
06:15the leader. I don't know if it's because I'm in the middle of these two, but Min doesn't
06:19really know the flavours that well. And Elita, she's focusing on the desserts. Let's hope
06:23I lead us to success. Guys, we're going to have fun. Yeah, let's go. This is craziness.
06:28Have fun with this. Can I ask? Do you know what this is? That's
06:34time. That's lemon time. Lemon time. I'm going to use that. Yep. You guys going to use this?
06:38Perfect. It is great. We are going to be making like a Mediterranean feast. We are doing lamb
06:44cutlets, hand-fried King George Whiting. Jackie's going to be making a sponge cake with citrus elements
06:50to kind of complement the rest of our food. So hopefully it feels like Sunday lunch, family,
06:55glass of wine and just enjoying all of the food there.
07:03Alright, early days Casper. I'm liking the look of it. Yeah. Give that a smell. That needs
07:08time to, it hasn't even fused yet. Yeah, yeah. It should be good. We're going to go like
07:12Australians, like surf and turf, but then bring in some native flavours too. So we're going
07:15to do a whole lobster and then also lamb ribs. Then Luke's going to get on a nice crumble.
07:21Alright, crumble's going in, gang. So lamb is on cooking. Luke's got his crumble in the oven.
07:27So I think we're on track. I'm going to do the first fry on the chips. Yep.
07:32Teamwork is key. 60 minutes to go.
07:35Yay!
07:36I got it.
07:39Do you have the veggies for this?
07:46I'm doing the salad, right? I'm going on, I'm doing the salad.
07:49Salad and glaze, yep. Yep. And the glaze.
07:52What's our other side? The hummus, the salad and the...
07:56Sides. Eggplant rounds, kale and grape syrup. Oh, you ate eggplant.
08:00I'll get it, I'll get it. Alright, get the big ones.
08:03Forgot about the eggplant.
08:05For our family feast, we're going to do Middle Eastern style food.
08:09So a nice steak with a caramelised onion. Reduction, we do a sumac and lemon roasted chicken.
08:14And for dessert, a lalu's crumble, which has apricots and some spices in it.
08:19Okay, my chook's in. So I might portion steaks and get them ready to room temperature. Are we happy with
08:23that?
08:23Yep, yep, definitely.
08:25I'd say looking at our team, I can't really see a really stand out natural leader.
08:29Naturally, I'm pretty introverted. And a lalu is also a fairly quiet person as well.
08:34Lydia's quite outgoing, but I don't know whether she would want to stand in as a leader and tell people
08:39what to do.
08:39So we can workshop together as a team.
08:43Right, ping team, who's the boss?
08:46We all are.
08:48Do we speak to anyone in particular or what's going on here?
08:50No, you can speak to us as a collective.
08:52Oh, okay.
08:57You go over there. I'll stay here.
08:59Shall we? Right.
09:02Hey, ping team, bring it in. We're going to have a little team talk.
09:05So he's not an answer for me.
09:06We're going to have a little team talk.
09:07Yes.
09:08Okay, right now we came up and we can't have three individuals in this.
09:12Yep.
09:12We need someone to steer the ship.
09:14And then two others just to really get behind them.
09:19Andy and John Christo have concerns we may not all be on the same page.
09:22Yep, alright, let's do it.
09:23We on?
09:24Yep, we're on.
09:24Let's go.
09:25I don't really know exactly where each dish is up to, which has started a bit of a blinking red
09:31light in my head.
09:31There needs to be a clear leader and otherwise we're not going to get this done.
09:34We'll be back in the black aprons and cooking for our life again and at risk of going home.
09:47We can't have three individuals in this.
09:49Yep.
09:49We need someone to steer the ship.
09:51Yes.
09:51And then two others just to really get behind them.
09:54We on?
09:55I'll do it.
09:55Yep, we're on.
09:56Let's go.
09:58I'm pretty introverted.
09:59So whilst I'm not naturally that person that wants to take the range from the start, when the time comes,
10:04I am happy to step up and lead a team.
10:07How are we going?
10:08Hello?
10:08You're on the onglaise?
10:09Yeah, yeah.
10:10You got everything you need for that?
10:11I think so, yeah.
10:12We haven't been communicating as much as we should have.
10:15How are you going, Lydia?
10:16Is that salad done?
10:17Nearly.
10:17I'm about to just shush it up a bit.
10:20We're going to get those eggplants on, eh?
10:21Yep.
10:22It's kind of now being a bit of chunk out of the clock has gone.
10:24I need to know where everyone's at so we can deliver in time.
10:28If you need something, just tell me and I'll run for it.
10:30All right?
10:30All right.
10:37All right.
10:37Let's get this thing cranking.
10:40All right, guys.
10:40Fish is on.
10:46That's awesome, Luke.
10:48Yeah, I like it.
10:49I like it.
10:51We have such a great team, all girls, so I think we're going to nail it today.
10:55We're girl power today.
10:56Hell yeah.
10:57For our first team challenge, we're thinking modern Australian roast dinner type thing.
11:01It's going to be a spatch-spot chicken, a baked dish, and then we've got lots of beautiful
11:05veggie sides.
11:06Just big, whole vegetables.
11:07So we've got potato dish, a carrot dish, and a broccolini dish.
11:11And we're going to finish with ricotta and orange cake with a nutmeg orange ice cream.
11:16Good.
11:16Ice cream is almost ready to chill.
11:18You're amazing.
11:19Are you kidding me?
11:21Dude, you're a machine.
11:22Being a mum of four, I do this all the time.
11:25I do friends' feasts, family feasts.
11:27So naturally, it ends up that I'm the team leader.
11:31Okay, so I'm just going to throw loads of parsley, basil, dill into the fish with lemon
11:35and garlic.
11:36Absolutely loaded.
11:37Lemon and garlic.
11:38Absolutely.
11:38Yeah.
11:38Yeah.
11:39It's really chaotic, but I think we're girls and we're communicating pretty well.
11:43I think we're on the same pace throughout.
11:44And we're talking, we're checking in with each other.
11:46So I think that's really important.
11:49Teamwork makes the dream work.
11:5045 minutes to go.
11:54We need salt.
11:55Yeah.
11:56And a bit more sweetness.
11:59Guys, it's smelly Middle Eastern.
12:01Whew.
12:02We're working great as a team.
12:03The spoons are flying between us.
12:05We are tasting as we go, which my mum always said you had to do, and it's starting to feel
12:09like a family.
12:10Guys, it's looking good.
12:11So I'm focusing on the Baja style spice steak.
12:15Guys, the steak looks gorgeous.
12:17I want to eat that.
12:19Yep.
12:19Min, he is busy at work.
12:21He is putting those chicken skewers together and it is looking good.
12:25The peel off rice is in the oven.
12:27I'm just trying to taste the rice.
12:30Alisa is working on the dessert.
12:32I am so happy that it's looked after.
12:34I don't need to worry.
12:35I'm trying it as she goes and oh my gosh, it is spiritual.
12:39Oh my God, hi.
12:41Look at this meringue.
12:42Oh darling, you might have.
12:45We're actually doing pretty good.
12:47And so you're just going to cook these like on what?
12:49How are you going to do it?
12:50This medium rare-ish.
12:52And on a...
12:53So we'll do shush shush and then we'll pop it in to like make sure.
12:57Shush shush shush.
12:57Shush shush.
12:58Shush shush.
12:59Two dips.
13:00Two dips.
13:00Two dips, a salad and the rice.
13:03Oh wow, so kind of a fourth side.
13:06Yeah, why not?
13:07We are really running with creating a feast that we would want to eat.
13:11When you're feeding a crowd you want to have variety.
13:13So we've got four sides actually.
13:16You just kept giving.
13:17It's a feast after all.
13:19This is something I'd love to sit down and eat.
13:21So hopefully the judges feel the same.
13:25Use those muscles bro.
13:27I'm just butchering the lobster and coating it in a bit of corn flour and some chow chung
13:32wine, some seasoning as well.
13:33This is going to go into our lobster noodle dish.
13:36For our Chinese feast, we need this lobster dish to be our wow factor.
13:40So we're putting on two lobster tails.
13:43Go ahead with the lobster and then we can serve like the lobster on top of the noodles.
13:46Yep.
13:47But one thing we need to make sure is the cook on the lobster as well.
13:51It's easy to go over, it's easy to be under and to be absolutely precise.
13:55That's what we want.
13:57Can we taste this guys?
13:58Yeah.
13:59We want the juices coating the shells and the meat.
14:02Like we want it to be easily coming out of the shell as well.
14:04There's not much sauce going, you might have to make more sauce on top.
14:07Yep.
14:08Of course it's good.
14:09Mmm.
14:10That's really good.
14:11Okay, cool.
14:12Let's get it going.
14:17Happy Luke?
14:18Yeah, ice cold, happy.
14:19I'm feeling good about this.
14:21I'm going to shove something in your mouth in a minute.
14:23Oh, yes please.
14:24Great.
14:26We're about halfway through the cook.
14:27All our ovens are packed.
14:28We've got cake in one, chicken in one, fish in one, potatoes in two.
14:32And we're now working on our vegetables for our modern Australian family feast.
14:36Okay, ladies.
14:37Hello.
14:38How are we?
14:39We're good.
14:39We're good?
14:40I think so.
14:40So do we have a leader?
14:41I'm a mum, so I think it just suits me.
14:43Okay, let's go mum, talk to us.
14:45What have you got?
14:46So we're going to do an Australian family dinner.
14:48Bella is our dessert queen, so we're playing to her strength today.
14:50She's going to do a ricotta and orange cake.
14:53And then she's doing a nutmeg ice cream.
14:55I've just chucked a spatchcock chicken in there.
14:58We've got some whole baked snapper over there.
15:00Yep.
15:01So they're our proteins.
15:02What have we got flavour-wise?
15:04On the spatchcock chicken, what have we got?
15:06On the spatchcock chicken, we're going herbal.
15:08Snapper?
15:09Um, snapper.
15:10We've actually mimicked the herbs as much through that.
15:12So that we're like, kind of have a cohesive flow in this dish.
15:16Yep.
15:16Um, I feel like they need to be a little different though.
15:19Simplicity is great, but I think we want something to kind of spice it up a little bit.
15:24Yeah.
15:25You know what I mean?
15:26See that big sign behind you?
15:28We're not at home anymore.
15:29We're in the MasterChef kitchen.
15:31Um, I'll go have a chat.
15:33Push on.
15:35Andy's looking concerned that we haven't elevated this enough to MasterChef style.
15:39And the bottom two teams are going into elimination.
15:41We need to figure out what to do.
15:44Are we adjusting anything?
15:45Um, it's a bit manic today, isn't it?
15:57Are we adjusting anything?
15:59Are we good?
16:00Um, it's not about our proteins being wrung.
16:03It's about them not standing out.
16:06Andy's looking concerned that we, you know, haven't elevated this enough to MasterChef style.
16:09So this really is about zhuzhing up sauce.
16:12Yeah.
16:12And so we're starting to chat amongst the bench about some ideas.
16:16The one thing I'm just thinking now, I don't want to go too yogurty on everything.
16:19Yeah.
16:20We've come up with a little garlic yoghurt underneath the potatoes.
16:23I want kind of some acidity from that garlic yoghurt sauce.
16:26It ties in perfectly.
16:27So I'm going to start on the garlic yoghurt.
16:29I think that's enough to elevate our dishes.
16:31I think it's also going to save us from the bottom two.
16:34Uh, a little bit manic, but I really do trust my team and I can see that we're pulling it
16:38together.
16:38So I'm actually feeling okay.
16:42I am honestly so excited.
16:45It is fantastic already.
16:47There is so much to be offered and I cannot wait to test all the food.
16:51But there are some goods and there is some bad.
16:55How about the pink team?
16:56I'm really curious because they're very different people.
16:59Very different cooks.
17:00I think he's a ship without a captain.
17:01So he looks like Pat was supposed to be the one.
17:04Yeah.
17:05But I don't think he knows what Tolalu is doing.
17:07It needs someone to pull everyone together.
17:11We've got Min, Dot and Alita in the Turquoise team doing a Middle Eastern feast.
17:15And then they're actually kind of doing four sides.
17:18Because they're doing two dips.
17:19A cauliflower salad and a pilaf.
17:21I don't know.
17:22It feels like they've been a little bit over ambitious.
17:24Like let's just do more.
17:25We do. Yeah, yeah, yeah.
17:26If we can do it, let's do it.
17:27I just hope they can pull this off.
17:30Uh, the team's going pretty good I think.
17:33We're all hands on deck.
17:35Everything here is Mediterranean style.
17:37I've just taken my lamb out of the oven.
17:39Petro's just butterflying his fish.
17:40Which shouldn't take very long to cook.
17:41It's just fish.
17:43Jackie's just working on her custard now as well.
17:44I think we're doing pretty well together.
17:46Yeah.
17:46Are we happy with that?
17:47Yeah.
17:48That looks yum.
17:48Are you happy with that?
17:49I mean, are you happy with that?
17:52Interesting you should ask.
17:54That cook.
17:55For the Australian surf and turf, we've got the salads pretty much done.
17:58The cabbage is now done as well.
18:00Lobster is done.
18:01We're just going to plate it up.
18:02I'm about to fry the lamb ribs.
18:04And then the crumbles in the oven.
18:06So all we've got left is just make a few sauces on the side and plate everything up.
18:10Make it look pretty.
18:11Plated simple crew.
18:12Pick up the pace on these menus.
18:14They just won't get done.
18:1625 minutes to go.
18:17Let's go, let's go.
18:18Oh, beautiful, beautiful, beautiful, beautiful.
18:22A feast with two mains, three sides and a dessert.
18:26It's a lot when it comes to Indian food because there's like so many spices, so many different flavours.
18:32It just feels like chaotic right now.
18:35Take it off the bone.
18:36Yeah.
18:36And put it on the grill one more time.
18:38Gotcha.
18:39I'll crank that to 250.
18:40Yeah, it should be fine.
18:41We've got the chicken grilling for the butter chicken.
18:44Otherwise, are you happy with the spice?
18:45I love it.
18:46I'm loving it.
18:47Annabelle, so good.
18:48And Annabelle's going on the condiments now.
18:51I'm too powder.
18:52I'm too powder.
18:53I'm too powder.
18:54I'm too powder.
18:55Dry mango, dry mango, dry mango, dry mango.
18:57Sorry I'm talking in Indian language.
19:00Apologise later.
19:00It just feels like organised chaos right now.
19:04This is just crazy.
19:06It's like a full-on Indian masterclass.
19:08Is now the time for a masterclass?
19:11I feel bad because I just have never cooked an Indian dish in my life.
19:14Yeah, yeah, yeah.
19:15But you know what?
19:16The other thing is you know flavour.
19:18Just always...
19:18Thanks.
19:19Just always go back to that.
19:20Yeah.
19:20You're doing amazing, guys.
19:22You're doing so well.
19:23I'm so proud.
19:25Super proud.
19:26Thanks, Mommy.
19:26You're making Mama proud.
19:27Thanks, Mom.
19:28That's what we can hope for.
19:32Pat, when you get a second, can you come and taste?
19:35Yeah.
19:35With your own spoon?
19:36Yeah.
19:36Because I've got none left.
19:38Sumac and lemon roast chicken's in the oven.
19:39It's not far off being done.
19:41The steaks are done and are resting, so they should be a really beautiful colour when sliced
19:45into.
19:46I was anointed as our team captain and I can really focus on checking in with the team.
19:51What am I tasting?
19:52Just tell me if that's tasting a bit more balanced now.
19:56We can always just pick it up with the tongs and put it on.
19:58Yeah, more acid.
19:58No more sweetness.
19:59Okay, so orange juice for acid or vinegar?
20:01No, no, no, too sweet.
20:02Lemon.
20:03Lydia's, all her condiments and sides and dressings, we're just playing with the seasoning and
20:07the flavours to make sure that they really brighten.
20:09What am I tasting?
20:10Dressing?
20:11Just a taste of dressing.
20:12It's supposed to be pretty punchy because that's all quite bland.
20:14Too acidic?
20:15No.
20:16Lydia does have a different palette to me, so, you know, we're going back and forth a little
20:20bit.
20:20Needs more...
20:22Salt?
20:22It's a bit oily, so a bit more acid again.
20:25Okay.
20:26And a bit of salt, yeah.
20:27Yep, yep.
20:27We really need to get a wriggle on, try to put myself into overdrive to get everything
20:31done.
20:32Can you please, please, please make sure as much oils off that sauce as possible?
20:36I will.
20:36Like, even start getting it off now.
20:37I will, yeah.
20:38All right?
20:40Yeah.
20:41Try a piece of the chicken.
20:43All right, cauliflower's done.
20:46Oh, beautiful.
20:49Really happy with the chicken skewers for our Middle Eastern feast.
20:52That's extra, that's extra.
20:53That's lovely.
20:55Min's rice looks so generous.
20:56Beautiful work, Min.
20:58This cauliflower salad's going to go so well with our mains.
21:01Um, I am just whipping together my pistachio whipped cream, just trying to get the balance
21:06of flavours right before I move on to the topping of this dessert.
21:09Oh, you've got orange blossom water.
21:12Yeah.
21:12Do you want for that?
21:13It's happening.
21:13Yeah.
21:14Go with your gut, girl.
21:15Guys, we're jamming.
21:16We should open a restaurant.
21:17We should do this more often.
21:20You need to lock in.
21:22You only have ten minutes to go.
21:24Come on!
21:25Come on!
21:27Let's go, guys.
21:28Let's go.
21:28We're going to make it.
21:29We are going to make it.
21:31Knock it out of the park.
21:32You know what?
21:33We're Asian.
21:34We do a stress really well.
21:35So we're not going to fall into the stress of the MasterChef kitchen today.
21:40I think we're a pretty cool family.
21:41So we've got Aaron going on the noodles and he's doing a fantastic job.
21:44The fish is going.
21:45The soup is about to pop up so we can start seasoning.
21:47And basically she's doing a fantastic job with the sago desserts.
21:51We're going to get the mangoes on.
21:52How many fish do we get?
21:54We've got one.
21:54We've got one because we thought about two small ones, but yeah.
21:59Because we've got so many other things going on.
22:03You wanted more?
22:04You'd probably get about 70 grams of flesh off that each.
22:10Okay.
22:11All right.
22:12At a restaurant, usually it's just the one fish.
22:13I'm going to leave the final call with you guys.
22:15All right.
22:16It was a generous family feast.
22:18Yeah.
22:20Um, guys, what do we think about the fish?
22:31Do you think we should do the second fish or just focus more on the cucumber salad?
22:34What do you think that'll take too long?
22:35Too long.
22:35Not enough time.
22:37I think we might have to stick with the one fish.
22:38Yeah.
22:40Even if I want to cook a second fish, there is absolutely no space available.
22:45And there is barely enough time to steam another fish.
22:47We decide to just deliver one perfect fish.
22:51Fish got to come out.
22:52Yep.
22:53Woo!
22:54Sudden.
22:56Are we happy with the fish?
22:57Yeah, it looks good.
22:59So we're doing one fish.
23:00We tried to get another one on, but we just don't think we can.
23:05So we've got rice, we've got a fish, we've got that, we've got the mango salad.
23:08Yep.
23:08Just a lobster now.
23:11Bring it home, team!
23:13Five minutes to go!
23:14Let's go!
23:16Let's go!
23:17You are smashing it, guys!
23:23Okay.
23:24Guys, our proteins are done.
23:26Yeah.
23:27Bella, how are you going?
23:28Think I'm happy with this yogurt?
23:29As soon as this sauce is done, I'm going to clear down this bench and we're going to start plating.
23:34It's our modern Australian roast dinner.
23:36We want to keep quite a big point of difference between the two proteins.
23:38So we're going to go with a herb sauce for the fish, and we're going to go with a yogurt
23:41-y juice sort of sauce for the chicken.
23:44Very good. Your instincts are good.
23:46Then to elevate our dish, we're thinking of putting a yogurt garlic sauce under the potatoes.
23:50The flavour combination will go so well with our other sauces and dishes.
23:54I'm going to steal a lemon unless you need it.
23:55Taste that.
23:57Right, what does it need?
23:58A little bit more honey.
24:00Honey?
24:00No, a little bit of pomegranate.
24:01Yeah, that's what I've got in.
24:02It's time to get this all on the plate. It can't just be slapped on. It needs to be elevated.
24:06We want these judges to have nice juicy chicken, really enjoy that golden crispy skin that we've got on it.
24:11For the fish, it's just going to be centrepiece with a little bit of the herb-y sauce on the
24:15side.
24:15I'm basically plating my dessert, basically.
24:17So we're going a whole cake because it's a family feast and not a little quenelle of ice cream.
24:22No, we're going a tub of ice cream.
24:25No matter what happens, girls, it's been an honour.
24:29That's the rice. You want to put some curries on it?
24:31Rice is gorgeous. Yup.
24:32Last final stages, it's all coming together.
24:34For our Middle Eastern feast, I'm really happy with the chicken skewers, really happy with my dips,
24:39and Elisa's dessert looks exceptional.
24:42Oh, that's good.
24:43Alright, everyone, deep breaths.
24:45I'm going to serve the steak sliced off the bone and sliced.
24:49That is a very large piece of beef.
24:53Yeah, yeah, it's enormous.
24:54If this steak goes bad, we could definitely be at the bottom, and that is a lot of pressure for
25:00not just me,
25:00but I've got two other people I'm responsible for, so I have to make sure this steak is amazing.
25:05Here we go, Dot! Here we go!
25:08Oh, it's coming up too, Dot. You got this, you got this.
25:14That's pretty good, guys.
25:16Thank God.
25:18That is such a relief.
25:19She's bleeding, she's blushing.
25:21I'm not mad at it.
25:22I'm not mad.
25:23I'm not mad at it. Are we mad?
25:24Not mad.
25:24I'm not mad at it.
25:25Say you nice and two minutes to go!
25:31Cake is coming out now.
25:33Yep.
25:34How's that oil going?
25:35It's off.
25:35Oh, okay. I'll just keep going. Where's the oil bowl?
25:38I'll get more. I'll get more off.
25:40Go to check on Lydia's caramelised onions for the steak, and I have some concerns it's very oily on top.
25:46Lids, here's the steak ready for you to dress.
25:48I do feel a lot of pressure, because any of those decisions could push us into the elimination.
25:52Put a bit of sauce on that steak for me.
25:54Woo, woo, woo, woo, woo, woo.
25:55Stop, stop, stop, stop.
25:57Let's get a bit of that off, I think.
25:58Stop, stop, stop, stop, stop. No more.
26:00Start blading, guys. Start blading.
26:02I'm so sorry.
26:03I don't want me to be the reason you're going home.
26:05Doing this at home, it just feels like I do this every day.
26:10But doing with different people who have no clue about it in cuisine, but they are so passionate.
26:15Alright, chicken, where is it going?
26:16Uh, in this curry, add, chuck that in.
26:19And it just feels so good.
26:21Okay, where's this curry going?
26:22Can I go?
26:23It's good, it's good.
26:24Yeah, put it in the bottom.
26:25Chicken, curry, and then this is going to be the right side.
26:27And butter, butter, butter on top.
26:29We've got our chickpea curry on the table, we've got our mango, chutney, mint and coriander, chutney, and we've got
26:36our keel.
26:37Keel, keel, keel, keel, keel.
26:38Keel's ready, it's ready.
26:39Annabelle, you've got Indians all in you.
26:42Trust me, you do.
26:44Time to be eaten!
26:46Nine!
26:47Eight!
26:49Seven!
26:50Beautiful guys.
26:50Six!
26:51Butter, butter.
26:52Five!
26:53Four!
26:54Three!
26:55Two!
26:57One!
26:58That's it everybody!
26:59It is great guys.
27:01Not good.
27:02Family!
27:07Wow, that was a lot.
27:14The first family feast we'd like to taste belongs to Turquoise Team.
27:19Guys.
27:26Whoa!
27:28You asked for a feast.
27:31Whoa!
27:32Hope you're hungry.
27:33Go.
27:35Go.
27:36Oh!
27:36Oh!
27:37This is definitely a sumptuous feast.
27:41A brief, ticked.
27:42Hold on.
27:43Hold on.
27:43Hold on.
27:44You've got more than three sides.
27:46Just kind of kept evolving and we just let it happen.
27:50We enjoyed it though.
27:51We had fun.
27:52That's for sure.
27:53Dot, why don't you tell us what the dishes are?
27:55We've done a Middle Eastern spiced ribeye.
27:59We've got a cauliflower salad, a recipe my mum always cooks and we love at our family dinners.
28:05We've got some beautiful chicken skewers.
28:07We then have a baba ganoush, a yoghurt tahini sauce.
28:13And then we have a beautiful Middle Eastern rice dish.
28:17And then you talk about the dessert because that was all you.
28:20This is my Dubai chocolate inspired pavlova.
28:26Well, we cannot wait to dive in.
28:29Alright.
28:30A little squeezy-squeeze?
28:31Yeah!
28:32A little squeezy-squeeze.
28:34Jean-Christophe, do you want a skewer?
28:37I'd love to, yes.
28:51Alright, team turquoise.
28:55Even if this cook had taken you three hours, I don't think it would have gotten any better.
29:01Still tastes bloody good.
29:04Really good.
29:05The cook on your steak is unbelievable.
29:10The spice rub, you get this lovely crust there.
29:13It's pink in the middle.
29:14And I think every piece on that bone is perfection.
29:19You can see it, you can see along the bone that it still has that blushing pinkness to it.
29:23Beautiful chicken.
29:25Love that yogurt marinade.
29:26And something that doesn't overshadow the mix of dishes.
29:30Well done, guys.
29:31What I love about your sides that you've made and all the sauces is that everything is quite different.
29:39Every permutation, you're still getting a different experience.
29:43And I love that you've got that beautiful smokiness and like tiny bit of bitterness with the baba ganoush.
29:49And then that tahini sauce, you get that really hard citrus hit and it's beautiful with either of the proteins.
29:56I feel like you thought very succinctly with this dessert and it's really worked for you.
30:01I love that the texture is almost a little bit like nougat on the bottom and it works so well
30:06with that pistachio paste.
30:07It's my kind of dessert.
30:09I think you've done a brilliant job.
30:12Sorry, can someone comment on this cauliflower situation?
30:16Because Mum's recipe now needs to be my recipe.
30:19I love that.
30:20Like the texture in it, the colour and then you get this sweet nutty cauliflower which mate, she is on
30:25to something.
30:26She's great.
30:27She is very good.
30:28Go Mum.
30:28Go Mum.
30:29You guys did so much work in 75 minutes.
30:32I thought watching you guys, led by Dot, like between Min and Alita, you guys were there with anything that
30:39each other needed.
30:40It was really lovely to see.
30:42Knocked it out of the park.
30:43See you later Team Turquoise.
30:47We're so proud of what we've done as a team today.
30:49I think we've worked so well together.
30:50We had fun doing it and I'm so happy the judges can taste that.
30:54Good night guys.
30:58Purple team, you're next.
31:00Guys, let's rock and roll.
31:03We are so proud of each other of what we have delivered today.
31:09Wow.
31:10Looking at how big all the dishes are, the judges cannot complain that there is a second fish missing.
31:15So, please love me.
31:16Love us.
31:17You guys are not disappointing.
31:20Welcome to China.
31:25So we started off with an ABC soup made out of the pork ribs.
31:30And then we have a cucumber salad.
31:33And we did a Cantonese steamed snapper.
31:37Lobster with ginger and green onion with some freshly made egg noodles.
31:42And then we have some fragrant rice with chicken stock.
31:46And then a mango and sago coconut dessert.
31:49And then we have an onion.
31:52We'll do that.
31:54Better bring you back with a couple of drinks.
32:01Do that brings you back?
32:01You can go.
32:04To him go.
32:05You know what?
32:08You can go.
32:08You have to go.
32:08You got to go.
32:12You cleared your will.
32:14You didn't go.
32:14You can go.
32:18You're a villain.
32:21Team Purple, we were thinking, hmm, that is quite a small fish, but now that we see the
32:29entire feast, we understand what you were saying.
32:34Everything in this feast just has so much nostalgic value for me, like I feel like a
32:39child going home for dinner, because the fish was just like a once a week thing on the dining
32:44table, beautifully cooked rice, and the ABC soup, just that simple flavour of the potato
32:50and the tomatoes, I love that, that just took me straight back to living in Malaysia, you
32:56know, that's just something that you have every night.
32:58I loved the noodle work, that was very well done, and that's a real birthday treat for
33:04us, we always have lobster noodle when it's someone's birthday, excellent job.
33:10Mate, that lobster cookie is some of the best I've seen in the kitchen.
33:13It's so great.
33:13Like, who was that?
33:14We did it together.
33:15Both of us, yeah.
33:16Of course you did.
33:16Side fried, and then she stirred fried.
33:18It, like, that is as good as it gets.
33:22Yeah, it really is.
33:22It's just cooked through, it literally fell out of that shell, and it's got that beautiful
33:28crust on it, which has now started to soak up all that sauce, A+++.
33:34And then the sago is so well done, and it's not easy, but it's just a really smart decision.
33:41When you put so much fire and punch and, like, salty acidity, funkiness on the table, this
33:50is all you need.
33:51Well done.
33:52Well done.
33:52The way you synchronize yourself together was magnificent.
33:56I loved it.
33:57Your fish was impeccable, absolutely impeccable.
34:01Your lobsters, you know the story, 10 out of 10.
34:04But I really enjoy simple things like your soup, your rice, smell absolutely delightful.
34:12So well done.
34:13Thank you so much for coming to our dinner party.
34:15Thanks for having us.
34:16Thank you so much.
34:19Yes!
34:26Okay.
34:27Next team please.
34:29The pink.
34:31As captain, I'm feeling the pressure that if we haven't done enough, I kind of feel responsible
34:37that Lydia and Alala will be heading into a black apron cook.
34:43Right.
34:44That's a lot of food.
34:47What have you made, though?
34:49Today we've made a pan-seared scotch fillet steak with caramelised onion, a sumac and
34:55lemon roasted chicken, a kale, orange and grape salad, a roasted eggplant with tahini dressing,
35:03and a beetroot hummus, as well as a stone fruit crumble and a cram on glaze.
35:28I'm going to talk, like, overall feast first.
35:32It looked really inviting, guys.
35:33Like, great pops of colour.
35:35I feel like, for me, what I was looking for was, like, more fresh herbs, a little bit
35:40more spice, and a little bit more lemon across the board.
35:42While the steak is cooked beautifully, I felt like the onions were quite, like, pretty heavy.
35:48The chicken, I wanted a little bit more seasoning, and it is a little bit over.
35:53And then the salad, the salad was, like, super zingy.
35:56I just would have loved a ton more herbs.
35:58So all in all, I think there's nothing really wrong with the dishes.
36:02I just want a more lift through fresh herbs, lemon and seasoning.
36:07Thanks.
36:08Thank you, guys.
36:15Next team, the red team, please.
36:18We've got lamb cutlets with a pecorino granulata, pan-fried King George whiting,
36:26confit garlic hummus, charred fennel radicchio and orange salad, some roast potatoes.
36:33And then to finish off, we've got a orange and olive oil sponge with a lemon thyme anglaise.
36:39The lamb was perfectly cooked.
36:42And the fish, it's very, very delicate flesh, and you've absolutely done it justice.
36:46Guys, I think this is a really well-thought-out feast.
36:48Your sponge is light, it's powerful, it's excellent.
36:52I could slip on it.
36:54It's a super job.
36:57Righto, Team Brown, come on down.
37:00So we've got whole split lobster with a lobster brain and finger lime emulsion.
37:05Twice cooked crispy lamb with like a sticky Oire plum and lime sauce.
37:12Comfite cabbage.
37:13And then on the chips, there's a mountain pepper leaf salt.
37:18And then also, there's a little salad there with the burnt lamb and dressing.
37:23And they have an apricot crumble with a water set ice cream.
37:26The colours on this feast, I was just drawn to.
37:30The lobster, I love that head sauce, I really did.
37:33I do feel the flesh was a little bit over.
37:35Then we go to the lamb.
37:36The flavour is unreal.
37:38And I love the double-fry on it.
37:40I just wish it was a lamb rib.
37:42It just needs more fat.
37:44But all in all, it's flavour city here.
37:47Next family feast belongs to Team Orange.
37:52I'm feeling really, really nervous.
37:55Annabelle and Jack have cooked Indian food for the very first time.
37:58I feel like they've done so good.
38:01It feels like a feast.
38:03Let's see how it tastes.
38:05Oof.
38:07Hope you're hungry.
38:08Oh, nice.
38:09My first question is for Jack and Annabelle.
38:12How did you go under the leadership of Mama Karnika?
38:15It was kind of like ratatouille and she was like Remy, sitting on our shoulders like pulling our hair, getting
38:21us to like cook.
38:22It was good.
38:24So Karnika, what are the dishes?
38:28So today we've made butter chicken, spicy chickpea curry.
38:34For the condiments, we've got mint, coriander, chutney.
38:38We've got a mango chutney.
38:40And then we've got a yogurt raita with mint, coriander and cucumber.
38:46And on the side, we've got lacha paratha.
38:50And for the dessert, we've made yukir, which is a rice pudding.
39:02Is it satisfying to watch us dish it out like a family?
39:06Really satisfying.
39:16Team orange.
39:19Great flavours.
39:20It feels like this was made by an Indian family, honestly.
39:24Love the flavour of the butter chicken.
39:27It's quite tomato-y and I really like that.
39:29You've got that herb-filled cooling cucumber raita.
39:32That freshness from the chutney itself and the sweetness from the mango.
39:36So it's really quite balanced.
39:38Overall, that is a delicious Indian family feast cooked by a very modern family.
39:46I've actually loved everything.
39:48It's very simple.
39:49I mean, the chicken was succulent.
39:51Raita sauce was superb.
39:54And also combined superbly well with all the dishes.
39:57And I love the chickpeas curry.
40:00So basically, I'm very happy.
40:05Well done, guys.
40:10We can't wait to taste your feast.
40:13Navy tea!
40:16Take your time.
40:18No rush.
40:19After every cook in this kitchen, your head starts to spiral.
40:24I'm really hoping that I've elevated this enough to MasterChef style.
40:44I must say, if you kind of all look related, there's a similarity that is hard to ignore.
40:52I've been eating a few days without outfits too.
40:53Did you mean to do your hair exactly the same?
40:57And brown tops.
40:58Well, yours is a bit more own, but yeah.
40:59Yeah, I've got brown pants on.
41:00Yeah.
41:00It's true.
41:01Ladies of the Navy, what have you made?
41:04We have made a modern Australian feast.
41:09A roast chicken with yogurt dressing.
41:13A snapper that has been roasted as well with herbs and a herb sauce.
41:19Roast potatoes, hazelnut crumb, tahini honey, glazed carrots, and broccolini with hazelnut
41:26praying grittato.
41:28Dessert is a ricotta and orange and olive oil cake with an orange and nutmeg ice cream.
41:54I'm going to start with the chicken.
41:56My piece was cooked so, so well.
42:00Still so lovely and juicy.
42:02And I loved how everything went together.
42:05Not everything made sense.
42:07I do wonder if you had a few too many sauces.
42:11Sorry, I shouldn't laugh.
42:12It's fair.
42:13Few too many?
42:14I think the mayonnaise-y kind of sauce you had under the potatoes just kind of threw
42:19everything into too much of the rich zone.
42:21So if you made your way around, I think you could kind of like self-balance the meal.
42:26I think the broccolini was maybe a little on the tough side.
42:31All in all, lovely balanced flavours.
42:34And I loved all the little crunchy bits and everything as well.
42:37But...
42:41I think that's one of the best cakes we've had so far.
42:45It's really, really good.
42:47Olive oil just gives it this lovely, like, velvety texture.
42:51I thought it was spot on.
42:54Proteins for me were amazing.
42:55The fish also just beautifully cooked.
42:58And I'm talking like just.
43:00And the two sauces that I had with those, the herb number with the fish
43:03and then this yogurty number with the chicken went perfectly together.
43:08I would have left that garlic aioli off.
43:10Okay.
43:10Because it does.
43:11That's the one that is, like, leeching into everything
43:14and then just taking, like, dominating the whole plate.
43:18And it's probably the one that I didn't want to dominate the plate
43:21out of all of the sauces.
43:27I'm still, I'm happy.
43:29I'm happy.
43:38That was your first team challenge and you smashed it.
43:49Food rings family together.
43:51And today we could really taste the fun and connection
43:54you shared with your team.
43:56You made our jobs incredibly tough today
43:59because we had to find the bottom two teams
44:01to go into tomorrow's elimination.
44:04Let's start with the good news, eh?
44:06There were two teams
44:08who we would happily feast with any time.
44:14Turquoise team.
44:15Woo!
44:17Turquoise.
44:21Your feast, it was generous, and everything belonged together.
44:26I will definitely be hitting your mum up for that cauliflower salad recipe dot.
44:30That was a cracker.
44:31You guys are safe.
44:32Well done.
44:33I hope so.
44:34Purple team.
44:36Purple team.
44:41You worked exactly how a team should, and it showed in your food.
44:46The Chinese family feast, it had flavours to absolute die for.
44:50You're all so safe.
44:51What up?
44:54With the hits, there are always some misses.
44:58And unfortunately, there were two teams whose family feasts were a little dysfunctional.
45:08Pink team.
45:10Your chicken was unevenly cooked, and overall, you just needed more flavour and seasoning.
45:20Navy team.
45:24You spread yourselves too thin, and the sauce overpowered your feast.
45:31Pat, Alalu and Lydia.
45:34Aliona, Hannah and Bella.
45:37I'm sorry, it just wasn't your day today.
45:39So you'll be cooking for your spot in the competition tomorrow.
45:45You alright?
45:46Yeah.
45:47We tried our best.
45:49We were super proud of how we performed in the challenge.
45:52Now I'm actually going against them in a black apron, and I could potentially send one of them home,
45:57or it could be me that's going home.
45:59So, yeah, it's really unsettling.
46:02Tomorrow night, family sets the scene for the fondest food memories.
46:09That tradition is what got me into cooking.
46:12Who can harness that happiness on a plate?
46:15Dear Lord, the risk of going home is real.
46:17With the heavy waste of a black apron.
46:21The doubt is starting to creep in a little bit.
46:23I could be going home.
46:23This is do or die.
46:25It's crazy.
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