- 6 hours ago
MasterChef AU S18E10
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00:17Oh
00:32Or just go to the bench that is left back to a friend again
00:38What is going on? Oh look at this line of Asians. Let's go
00:44I bet you're all itching to know what's under those cloches on your benches. Yeah
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? It could be anything
01:00Should we end the guessing game?
01:02We all ready?
01:04One hand on your cloche
01:07You can lift your lids now
01:25That's right, it's your first team challenge
01:34Oh
01:35First team challenge. What are you thinking new family new family? I'm excited. I like the current family, but you
01:41know we can expand
01:44I
01:44I think we've all got very different cooking styles, but I think that's a positive
01:48We can put our heads together
01:50And hopefully make something amazing for you guys
01:52Road to
01:54All Asian crew
01:55Yeah
01:57Definitely French cooking here guys
02:00Joking. Aaron are you excited to cook with your teammates?
02:02I'm so excited. They're amazing cooks. So I'm like I'm keen to get going
02:06Yeah
02:08We want each team of three to work together to cook us a MasterChef worthy family feast
02:15We want at least two mains
02:19Three sides
02:21Plus something sweet
02:25You have
02:2775 minutes
02:29To prepare a sumptuous feast
02:32With your teammates
02:35You didn't think we're gonna make it easy for you
02:37You know 75 minutes we usually make one dish and now we've asked to make six
02:42So yeah
02:44It's a lot of work
02:47It's not all fun and games though
02:48The two teams who have the least impressive dishes will face elimination tomorrow
02:56Your 75 minutes starts now
03:00All right, what are we thinking?
03:05Let's pick the cuisine
03:06I think we've both done lobsters recently
03:10Okay
03:10So I was thinking as well lamb, like Aussie
03:13Yeah, like a lamb rack
03:15Like a lamb rack
03:15Like surf and turf
03:16And that's so Aussie
03:17Yeah
03:17Love, love
03:18Obsessed actually
03:19I've got onions and pomegranates
03:21Do we have lemon?
03:22Yeah, I got the lemon
03:22I actually love the amount of chatter
03:24There's so much energy in here
03:26To make it cohesive
03:28I think we're obviously gonna do Indian, right?
03:30We're going down the Indian route
03:31You feel comfortable
03:31I do
03:32I feel like
03:33I'm in my zone, I'm in my power
03:35We'll follow you mum
03:36Yeah, yeah
03:37Your chef today
03:37We are doing Indian
03:38All right
03:40Whenever I think of family feast
03:42I think like you want everything to flow together
03:44And I think cuisines such as Indian
03:46Are like the perfect cuisine
03:48For a team challenge
03:49I am feeling really excited
03:51I love my team
03:52And I am so pumped and excited
03:55For them to be learning Indian
03:57This is Sunday night at Karnika's house
03:59I think our strategy for today is obviously Karnika is gonna be our team leader
04:04And then Jack and I are just gonna really hone in on our ability to take instructions from her
04:10I'm a little bit out of my depth with Indian food
04:12I know a butter chicken, that's about it
04:16Today we're gonna be cooking butter chicken
04:17A chickpea curry
04:19A mango salsa
04:20A mint and coriander salsa
04:22A raita
04:24And a kia
04:25Which is a Indian rice pudding
04:28I've got two litres of milk on the stove warming right now
04:31This one?
04:31I've got this video
04:32Oh sorry
04:32That's okay
04:37I love all the woks on our bench
04:39Oh man
04:40Guess what's cuisine we're making?
04:44I think like when you get two Chinese background people
04:48And you look at the front and there's a lobster there
04:50You think ginger, shallot, lobster with noodle
04:54Alright team leader, who's it gonna be?
04:56Emily
04:56Emily, cool
04:59So today we are going to make a ginger scallion lobster with noodles underneath
05:04We're gonna go for a steamed snapper with ginger and scallions
05:08An ABC soup with cucumber salad
05:10A tabioca sago dessert
05:12Have we started the noodles?
05:14Nah, I'll do the noodles
05:16I think we're a banging team
05:18Everything that's on the menu
05:19Aaron and I both have made in the past
05:21And then Lucy, the dessert queen
05:24She's gonna kill this
05:25Trusting Emily's leadership
05:27So, gonna smash it
05:28You know, Asians love A's
05:31And basically that's what we're aiming for today
05:34Is that the nicest way to put it?
05:36That was good
05:38Oh yeah mama
05:40We're going beef guys
05:43That's too much food
05:44That's too much
05:45Is that too much?
05:46No
05:46Never enough
05:46There's no such thing as too much food
05:4925 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?
06:04Yeah, I mean at the end of the day we've got the chicken skewers as well
06:06Yeah, exactly
06:07Nobody's eating a whole steak to themselves in any family
06:10Oh, not in your family?
06:12Today for our Middle Eastern feast
06:14Our two mains are gonna be chicken, preserved lemon and garlic skewers
06:18A beautiful Baja style spice steak
06:21Our sides is my mum's cauliflower salad, pilaf rice and two dips
06:27Baba ganosh and we've got a tahini yogurt
06:33I'm on sweets
06:34You're getting like a Dubai chocolate inspired pavlova with a chocolate chewy pavlova base and chantilly pistachio cream on top
06:43With some nice citrus flavours placed over the top of that just 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 and Alita she's focusing on the desserts
06:57Let's hope Alita's to success
07:00Guys, we're gonna have fun
07:01Yeah, let's go
07:02This is craziness
07:03Have fun with this
07:07Can I ask, do you know what this is?
07:08That's um, thyme
07:09That's lemon thyme
07:10Lemon thyme
07:11We're gonna use that
07:11Yep
07:12You guys gonna use this?
07:13It is great
07:14We are going to be making like a Mediterranean feast
07:18We are doing lamb cutlets, hand-fried King George whiting
07:22Jackie's gonna be making a sponge cake with citrus elements to kind of complement the rest of our food
07:27So hopefully it feels like Sunday lunch, family glass of wine and just enjoying all of the food there
07:39Alright, early days Casper, I'm liking the look of it
07:42Yep
07:43Give that a smell
07:44Wait, that needs time to, it hasn't even fused yet
07:46Yeah, yeah
07:46It should be good
07:47We're gonna go like Australians like surf and turf but then bring in some native flavours too
07:51So we're gonna do a whole lobster and then also lamb ribs
07:55And then Luke's gonna get on a nice crumble
07:59Alright, crumble's going in gang
08:01So lamb is on cooking, Luke's gonna use crumble in the oven
08:04So I think we're on track
08:06I'm gonna do the first fry on the chips
08:08Yep
08:09Teamwork is keen
08:1060 minutes to go
08:12Nice
08:16Do you have the veggies, veggies, veggies
08:24Doing the salad, right?
08:26I'm going on, I'm doing the salad
08:27Salad and glaze, yep
08:28Yep
08:29And the glaze
08:30What's our other side?
08:31The hummus, the salad and the sides
08:35Eggplant rounds, kale and grape serve
08:37Oh, you ate eggplant
08:39I'll get it, I'll get it
08:40Alright, get the big ones
08:42Forgot about the eggplant
08:44For our family feast, we're gonna do Middle Eastern style food
08:48So a nice steak with the caramelised onion
08:51Reduction, we do a sumac and lemon roasted chicken
08:53And for dessert, a lalu's crumble
08:56Which 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
09:09Naturally, I'm pretty introverted
09:11And a lalu is also a fairly quiet person as well
09:14Lydia's quite outgoing
09:16But I don't know whether she would want to stand in as a leader and tell people what to do
09:20So if we can workshop together as a team
09:24Right, big team, who's the boss?
09:27We all are
09:29Do we speak to anyone in particular or what's going on here?
09:32No, you can speak to us as a collective
09:33Oh, okay
09:38You go over there
09:39All 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
09:46So 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
09:51And we can't have three individuals in this
09:54We need someone to steer the ship
09:57And then two others just to really get behind them
10:01Andy and John Christophe have concerns we may not all be on the same page
10:05Yeah, all right, let's do it
10:06Are we on?
10:07Yeah, we're on
10:07Let's go
10:08Thank you
10:08I don't really know exactly where each dish is up to
10:12Which has started a bit of a blinking red light in my head
10:15There needs to be a clear leader
10:16And otherwise we're not gonna get this done
10:18We'll be back in the black aprons and cooking for our life again
10:21And at risk of going home
10:31We can't have three individuals in this
10:33Yeah
10:34We need someone to steer the ship
10:35Yes
10:35And then two others just to really get behind them
10:38Um, we on?
10:39I'll do it
10:40Yep, we're on
10:41Let's go
10:41Thank you
10:43I'm pretty introverted
10:44So whilst I'm not naturally that person that wants to take the range from the start
10:48When the time comes I am happy to step up and lead a team
10:53How are we going? Hello? You're on the englai?
10:55Yeah, yeah
10:55You 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 you going Lydia? Is that salad done?
11:03Nearly, I'm about to just zhuzh it up a bit
11:05Alright, we're gonna get those eggplants on eh?
11:07Yeah
11:07It'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, alright?
11:17Alright, thank you
11:24Alright, let's get this thing cranking
11:27Alright guys, fish is on
11:34That's awesome Luke
11:35Yeah, I like it, I like it
11:38We have such a great team, old girl, so I think we're gonna nail it today
11:43We're girl power today, hell yeah
11:44For our first team challenge, we're thinking modern Australian roast dinner type thing
11:49It's gonna be, or spatch got chicken, baked fish and then we've got lots of beautiful veggie sides
11:54Just big whole vegetables, so we've got potato dish, a carrot dish and a broccolini dish
11:59And we're gonna finish with ricotta and orange cake with a nutmeg orange ice cream
12:04Good ice cream is almost ready to chill
12:07You're amazing!
12:09Are you kidding me?
12:10Dude, you're a machine
12:11Being a mum of four, I do this all the time
12:14I do friends feasts, family feasts
12:16So naturally ends up that I'm the team leader
12:20Okay, so I'm just gonna throw loads of parsley basil dill into the fish with lemon and garlic
12:26Absolutely loaded, lemon and garlic, absolutely, yeah
12:28Yeah
12:28It's really chaotic, but I think we're girls and we're communicating pretty well
12:33I think we're on the same pace throughout
12:34And we're talking, we're chickening with each other, so I think that's really important
12:39Teamwork makes the dream work!
12:4145 minutes to go!
12:45Need some?
12:46Yeah
12:46And a bit more sweetness
12:50Guys, it's smelly Middle Eastern
12:52We're working great as a team
12:54The spoons are flying between us
12:56We are tasting as we go
12:57Which my mum always said you had to do
12:59And it's starting to feel like a family
13:00Guys, it's looking good
13:02So I'm focusing on the Baja style spice steak
13:06Guys, the steak looks gorgeous
13:09I wanna eat that
13:10Yeah
13:11Min, he is busy at work
13:13He is putting those chicken skewers together and it is looking good
13:17The pilaf rice is in the oven
13:18I'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
13:29And oh my gosh
13:30It is spiritual
13:31Oh my god, hi!
13:34Look at this meringue
13:35Oh 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 you gonna do it?
13:44Just
13:44This medium rare-ish
13:46I think it's probably to save this
13:47So we'll do shush shush and then we'll pop it in to like make sure
13:50Shush shush?
13:51Yeah
13:51Shush shush
13:53Two dips
13:54Two dips
13:54Two dips, a salad
13:55And the rice
13:57Oh wow, so kind of a fourth side
14:00Yeah, why not?
14:01Two dips
14:01We are really running with creating a feast that we would wanna eat
14:05When you're feeding a crowd you wanna have variety
14:08So we've got four sides actually
14:10We just kept giving
14:11It'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
14:24And coating it in a bit of corn flour and some shao chung wine
14:28Some seasoning as well
14:28This 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
14:43Yeah
14:43But one thing we need to make sure is the cook on the lobster as well
14:47It's easy to go over, it's easy to be under
14:50And to be absolutely precise, that's what we want
14:53Can we taste this guys?
14:55Yeah
14:56We want the juices coating the shells and the meat
14:59Like we want it to be easily coming out of the shell as well
15:02There's not much sauce going
15:03Might have to make more sauce on top
15:04Yep
15:05Cause it's good
15:06Mmm
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
15:25All our ovens are packed
15:26We've got cake in one
15:27Chicken in one
15:28Fish in one
15:29Potatoes in two
15:30And we're now working on our vegetables
15:32For our modern Australian family feast
15:35Okay, ladies
15:36Hello
15:37How are we?
15:38We're good
15:38We're good?
15:39I think so
15:39So do we have a leader?
15:40I'm a mum
15:41Perfect
15:41I think it is a mum
15:42Okay, let's go mum
15:44Talk to us
15:44What have you got?
15:45So we're gonna do an Australian family dinner
15:47Bella is our dessert queen
15:49So 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 spatchcock 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 spatchcock chicken
16:05What have we got?
16:06On the spatchcock chicken
16:06We're going herbal
16:08Snapper?
16:10We've actually mimicked the herbs
16:12There's much through that
16:13So that we're like
16:14Kind of have a cohesive flow in this dish
16:17I feel like they need to be a little different though
16:20Simplicity is great
16:21But I think we want something to kind of
16:24Yeah
16:24Spice it up a little bit
16:25Yeah
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 master chef kitchen
16:33I'll go have a chat
16:35Push on
16:37Andy's looking concerned that we haven't elevated this enough to master chef style
16:41And the bottom two teams are going into elimination
16:43We need to figure out what to do
16:45Are we adjusting anything?
16:48Um
16:49It's a bit manic today isn't it?
17:00Are we adjusting anything?
17:02Are we good?
17:03Um
17:03It's not about our proteins being wrung
17:06It's about them not standing out
17:08Andy's looking concerned that we haven't elevated this enough to master chef style
17:13So 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
17:21I don't want to go too yogurty on everything
17:23Yeah
17:24We've come up with a little garlic yoghurt underneath the potatoes
17:27I want kind of some acidity from that garlic yoghurt sauce
17:30It 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 too
17:38Uh, a little bit manic but I really do trust my team
17:42And I can see that we're pulling it together
17:43So I'm actually feeling okay
17:47I am honestly so excited
17:50It is fantastic already
17:53There is so much to be offered
17:55And 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
18:04Very 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
18:13It needs someone to pull everyone together
18:17We've got Min, Dot and Alita in the Turquoise team
18:20Doing a Middle Eastern feast
18:21And then they're actually kind of doing four sides
18:24Four sides
18:24Because they're doing two dips
18:26A cauliflower salad
18:27And 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
18:32We do, yeah, yeah, yeah
18:33If we can do it, let's do it
18:35I just hope they can pull this off
18:38The team's going pretty good I think
18:40We're all hands on deck
18:42Everything here is Mediterranean style
18:45I've just taken my lamb out of the oven
18:47Petro's just butterflying his fish
18:48Which shouldn't take very long to cook
18:49It's just fish
18:51Jackie's just working on her custard now as well
18:52I think we're doing pretty well together, yeah
18:55Are we happy with that?
18:56Yeah, that looks yum
18:56Are you happy with that?
18:57I'm sorry
18:58Will
18:59Are you happy with that?
19:00You should ask
19:02Back up
19:03For the Australian surf and turf
19:05We've got the salads pretty much done
19:07The cabbage is now done as well
19:09Lobster is done
19:10We're just going to plate it up
19:11I'm about to fry the lamb ribs
19:13And then the crumbles in the oven
19:15So all we've got left is
19:17Just make a few sauces on the side
19:18And plate everything up
19:19Make it look pretty
19:20Plate it simple crew
19:22Pick up the pace on these menus
19:24They just won't get done
19:2525 minutes to go
19:27Let's go, let's go
19:30Oh beautiful
19:31Beautiful, beautiful, beautiful
19:32A feast with two mains
19:34Three sides
19:35And a dessert
19:36It's a lot when it comes to Indian food
19:39Because there's like so many spices
19:41So many different flavours
19:43It just feels like chaotic right now
19:45Take it off the bone
19:46Yeah
19:47And put it on the grill
19:48One more time
19:49Gotcha
19:49I'll crank that to 250
19:51Yeah, it should be fine
19:52We've got the chicken grilling
19:54For the butter chicken
19:55Otherwise are you happy with the spice
19:57Or do you want to
19:57I love it
19:58I'm loving it
19:59Annabelle'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
20:06Dry mango
20:07Dry mango
20:08Dry mango
20:09Sorry I'm talking in Indian language
20:10Sorry guys
20:11Apologise later
20:12It just feels like organised chaos right now
20:16This is just crazy
20:18There's like a full on Indian masterclass
20:20Is now the time for a masterclass?
20:23I feel bad because I just like 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
20:31Just always go back to that
20:33Yeah
20:33You're doing amazing guys
20:35You're doing so well
20:36I'm so proud
20:37Super proud
20:39Thanks mommy
20:39You're making mama proud
20:41Thanks mom
20:41That's all we can hope for
20:46Pat when you get a second can you come and taste
20:48Yeah
20:48With your own spoon
20:50Yeah
20:50Yeah
20:50I've got none left
20:52Sumac and lemon roast chicken's in the oven
20:53It's not far off being done
20:55The steaks are done and are resting
20:57So they should be a really beautiful colour when sliced into
21:00I was anointed as our team captain
21:03And I can really focus on checking in with the team
21:05What 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, no more sweetness
21:14Okay, so orange juice for acid or vinegar?
21:17Too sweet, lemon
21:18Lydia's all her condiments and sides and dressings
21:20We're just playing with the seasoning and the flavours
21:23To make sure that they really brighten
21:25What am I tasting? Dressing?
21:26Just tasting dressing
21:27It's supposed to be pretty punchy because that's all quite bland
21:30Too acidic?
21:31No
21:31Lydia does have a different palette to me
21:34So, you know, we're going back and forth a little bit
21:36Needs more
21:38Salt?
21:38It's a bit oily, so a bit more acid again
21:41Okay
21:42And a bit of salt, yeah
21:43Yep, yep
21:43We really need to get a wriggle on
21:45Try to put myself into overdrive
21:47To get everything done
21:48Can you please, please, please make sure as much oil is off that sauce as possible
21:52I will
21:53Even start getting it off now
21:54I will, yep
21:55Alright?
21:57Yeah
21:58Try a piece of the chicken
22:00Alright, cauliflower's done
22:04Oh, beautiful
22:06Really happy with the chicken skewers
22:08It's about Middle Eastern feast
22:10That's extra, that'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, do you want some of that?
22:31It's happening
22:32Yeah, go with your gut, girl
22:33Guys, we're jamming
22:35We could open a restaurant
22:36We should do this more often
22:39You need to lock in
22:41You only have ten minutes to go
22:43Come 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
23:05The soup is about to pop up so we can start seasoning
23:07And 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
23:16Because we thought about two small ones
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
23:32Okay, alright
23:33At a restaurant usually it's just the one fish
23:35I'm gonna leave the final call with you guys
23:37Alright
23:37It was a generous family feast
23:40Yeah
23:42Um, guys what do we think about the fish?
23:53Do you think we should do the second fish or just focus more on the cucumber salad?
23:57What 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
24:05There 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
24:15Yep
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
24:26But 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, just the lobster now
24:36Bring it home team, five minutes to go
24:39Let's go
24:41Let's go
24:42You are smashing it guys
24:48Okay
24:49Guys, our proteins are done
24:51Yeah
24:52Bella, how are you going?
24:53Think I'm happy with this yogurt
24:54As soon as this sauce is done, I'm going to clear down this bench and we're going to start plating
24:59For our modern Australian roast dinner, we 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 yogurty
25:07juice sort of sauce for the chicken
25:10Very good
25:11Very good, your instincts are good
25:12Then to elevate our dish, we're thinking of putting a yoghurt garlic sauce under the potatoes
25:16The 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
25:26Honey?
25:27No, a little bit of pomegranate
25:28Yeah?
25:29Yeah, that's what I've got in
25:29It'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
25:36Really enjoy like that golden crispy skin that we've got on it
25:39For the fish, it's just going to be centrepiece with a little bit of the herby sauce on the side
25:43I'm basically plating my dessert
25:44Beautiful
25:45So we're going a whole cake because it's a family feast
25:48And not a little quenelle of ice cream
25:50No, we're going a tub of ice cream
25:53No matter what happens, girls, it's been an honour
25:57That's the rice
25:58You want to put some curry on it?
26:00Yup
26:00Last final stages, it's all coming together
26:03For our Middle Eastern feast
26:04I'm really happy with the chicken skewers
26:06I'm really happy with my dips
26:08And a liter's dessert looks exceptional
26:11Oh, it looks good
26:12Alright, 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, 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
26:30But I've got two other people I'm responsible for
26:32So I have to make sure this steak is amazing
26:35Here we go, Dot
26:36Here we go
26:38Oh, it's coming up through, Dot
26:40You got this, you got this
26:44That's pretty good, guys
26:47Thank God
26:48That is such a relief
26:50She's bleeding, she's blushing
26:52I'm not mad at it
26:53I'm not mad
26:54I'm not mad at it
26:54Are you mad?
26:55Not mad
26:56Say you know, Jack
26:58Two minutes to go
27:00Oh, ho, ho, ho, ho, ho
27:02Cake is coming out now
27:04Yeah
27:05How's that oil going?
27:07It's off
27:07Oh, okay, I'll just keep going
27:08Where's the oil bowl?
27:10All these spoons
27:10I'll get more, I'll get more off
27:12Go to check on Lydia's caramelised onions for the steak
27:15And I have some concerns
27:17It's very oily on top
27:18Lids, here's the steak ready for you to dress
27:20So I do feel a lot of pressure
27:22Because 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, woo
27:28Stop, stop, stop, stop
27:29Let's get a bit of that off, I think
27:31Stop, stop, stop, stop, no more
27:33Stop blading, guys
27:34Stop 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
27:40It just feels like I do this every day
27:43But doing with different people who have no clue about Indian cuisine
27:47But they are so passionate
27:49All right, chicken, where's it going?
27:50Uh, in this curry, add, tuck that in
27:52And it just feels so good
27:55Hey, where's this curry going?
27:56Can it go?
27:57Uh
27:57It's good, it's good
27:58Yeah, put it in the bottom
27:59Chicken, curry, and then this one
28:01And butter, butter, butter on top
28:03We've got our chickpea curry on the table
28:06We've got our mango, chutney
28:07Mint and coriander chutney
28:09And we've got our kheer
28:11Kheer, kheer, kheer, kheer
28:13Kheer's ready, it's ready
28:14Annabelle
28:15You've got Indians all in you
28:17Trust me, you do
28:19Time to beat
28:20Ten
28:22Nine
28:23Eight
28:24Seven
28:25Beautiful, guys
28:26Six
28:26Butter, butter
28:27Five
28:28Four
28:30Three
28:31Two
28:33One
28:33That's it, everybody
28:35That's it, everybody
28:36That's it
28:38Family
28:42Wow, that was a lot
28:51The first family feast we'd like to taste belongs to Turquoise Team
28:56Come on
28:57Guys
29:03Whoa
29:05Whoa
29:06You asked for a feast
29:08Whoa
29:09Hope you're hungry
29:11There you go
29:13Oh
29:14Ah
29:14This is definitely a sumptuous feast
29:18Yeah
29:18Brief, ticked
29:20Well done
29:23You got more than three sides
29:25Just kind of kept evolving and we just let it happen
29:28We enjoyed it though
29:29Yeah
29:30We had fun, that's for sure
29:31Dot, 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, we then have a baba ganoush, a yoghurt tahini sauce, and then we have
29:53a beautiful Middle Eastern rice dish
29:56And 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
30:10Alright
30:10Little squeezy squeeze
30:12Yeah
30:12Little squeezy squeeze
30:15John 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
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
30:52The spice rub, you get this lovely crust there
30:56It's pink in the middle
30:57And I think every piece on that bone is perfection
31:02You can see it, you can see along the bone that 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 and all the sauces is that everything is quite different
31:23Every permutation you're still getting a different experience
31:27And I love that you've got that beautiful smokiness and like tiny bit of bitterness with the baba ganoush
31:33And then that tahini sauce, you get that really hard citrus hit and it's beautiful with either of the proteins
31:41I feel like you thought very succinctly with this dessert and it's really worked for you
31:46I love that the texture is almost a little bit like nougat on the bottom
31:50And then it works so well with that pistachio paste
31:52It's my kind of dessert
31:54I think you've done a brilliant job
31:58Sorry, can someone comment on this cauliflower situation?
32:02Because Mum's recipe now needs to be my recipe
32:04I love that
32:06The texture in it, the colour
32:07And then you get this sweet nutty cauliflower
32:10Which mate, she is on to something
32:11She's great, she is very good
32:14Go Mum
32:15You guys did so much work in 75 minutes
32:18I thought watching you guys
32:21Led 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
32:32Thank 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
32:39And I'm so happy the judges can taste that
32:46Purple team, you're next
32:48Thank you guys
32:49Nice work 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 that there is a second fish missing
33:03So please love me
33:05Love us
33:06You guys are not disappointing
33:09Welcome to China
33:15So we started off with an ABC soup made out of the pork ribs
33:19And then we have a cucumber salad
33:23And we did a Cantonese steam snapper
33:27Lobster with ginger and green onion
33:30With 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
33:45I'm ready to go
33:46You're ready to go
34:09I'm ready to go
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 like i feel like a
34:32child going home for dinner because the fish was just like a once a week thing on the dining table
34:38it's beautifully cooked rice and the abc soup just that simple flavor of the potato and the tomatoes
34:45i love that that just took me straight back to living in malaysia you know that's just something
34:50that you have every night i loved the noodle work that was very well done and that's a real birthday
34:58treat for us we always have lobster noodle when it's someone's birthday excellent job thank you
35:03thank you mate that lobster cooking is some of the best i've seen in the kitchen it's so great like
35:08who was that we we did it together of course you did it like that is as good as it
35:17gets yeah it's
35:18just cooked through it literally fell out of that shell um and it's got that beautiful crust on it
35:25which has now started to soak up all that sauce a plus plus plus and then the sago is so
35:32well done
35:33and it's not easy but it's just a really smart decision when you put so much fire and punch
35:42and like salty acidity funkiness on the table this is all you need well done well done the way you
35:50synchronize yourself together was magnificent i loved it your fish was impeccable absolutely
35:57impeccable your lobsters you know the story 10 out of 10 but i really enjoy simple thing like your soup
36:05your rice smell absolutely delightful so well done thank you so much for coming to our dinner party
36:13thanks for having us all right thank you so much
36:25okay next team please the pink
36:30as captain i am feeling the pressure that if we haven't done enough i kind of feel responsible
36:36that lydia and alala will be heading into a black apron cook
36:42right that's a lot of food
36:46what have you made that today we've made a pan seared scotch fillet steak with caramelized onions
36:53a sumac and lemon roasted chicken a kale orange and grape salad a roasted eggplant with tahini dressing
37:04and a beetroot hummus as well as a stone fruit crumble and a creme anglaise
37:29i'm going to talk like overall feast um first it looked really inviting guys like great pops of colour
37:37um i feel like for me what i was looking for was like more fresh herbs
37:41a little bit more spice and a little bit more lemon across the board while the steak is cooked beautifully
37:46i 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 there's nothing really wrong with the dishes
38:05i just want a more lift through fresh herbs lemon and seasoning
38:09thanks
38:18next team the red team please
38:22we've got lamb cutlets with a pecorino remoulade pan-fried king george whiting
38:30confit garlic hummus charred fennel radicchio and orange salad some roast potatoes
38:38and then to finish off we've got a orange and olive oil sponge with a lemon thyme anglaise
38:44the lamb was perfectly cooked and the fish it's very very delicate flesh and you've 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 i could slip on it it's a super job
39:02thank you
39:03righto team brown come on down
39:05so we've got whole split lobster with a lobster brain and finger lime emulsion
39:12twice cooked crispy lamb with like a sticky uray plum and lime sauce
39:18confit 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 love that head sauce i really did i do feel the flesh was a little bit over
39:43then we go to the lamb the flavour is unreal and i love the double fryer on it
39:48i just wish it was a lamb rib
39:51it just needs more fat but 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 i feel like they've done so good
40:10it feels like a feast let's see how it tastes
40:16i hope you're hungry
40:17my 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
40:32it was good
40:35so karnika what are the dishes
40:38so today we've made butter chicken
40:42uh spicy chickpea curry
40:44for the condiments we've got mint coriander chutney
40:48we've got a mango chutney
40:50and then we've got a yogurt raita
40:54with mint coriander and cucumber
40:58and on the side we've got lacha paratha
41:01and for the dessert we've made yukir
41:04which 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 by an indian family honestly
41:38love the flavour of the butter chicken
41:40it's quite tomatoey
41:41and i really like that
41:42you've got that herb filled cooling
41:45cucumber 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
41:53a delicious indian family feast
41:56cooked by a very modern family
41:58thank you
41:59cool
42:00i've actually loved everything
42:02it's very simple
42:03i mean the chicken was succulent
42:06raita sauce was superb
42:08and also combines 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
42:20well done
42:21well done guys
42:25we can't wait to taste your feast
42:28navy tea
42:29cheers
42:30cheers
42:32cheers
42:35after every cook in this kitchen
42:37your head starts to spiral
42:39i'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
43:10we've been cleaning a few days without outfits
43:11did you mean to do your hair exactly the same
43:14and brown tots
43:15well yours is a bit morone but yeah
43:17i've got brown pants
43:18ladies of the navy what have you made
43:23we have made a modern australian feast
43:28a roast chicken with yoghurt dressing
43:33a snapper that has been roasted as well with herbs
43:36and a herb sauce
43:38roast potatoes
43:39hazelnut crumb
43:41tahini honey
43:42glazed carrots
43:43and
43:44broccolini with hazelnut praying grittato
43:46dessert is a ricotta and orange and olive oil cake
43:51with an orange and nutmeg ice cream
44:14i'm gonna start with the chicken
44:17my piece was cooked
44:19so so well
44:21still so lovely and juicy
44:23and i loved
44:25how everything went together
44:26not everything made sense
44:29i i 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 kind of sauce you had under the potatoes
44:40just kind of threw everything into too much of the rich zone
44:43so if you made your way around i think you could kind of like self balance the meal
44:48i think the broccolini was maybe a little on the tough side all in all lovely balanced flavours and i
44:57loved 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
45:11olive 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 and i'm talking like just
45:23and the two sauces that i had with those
45:26the herb number with the fish and then this yogurty number with the chicken went perfectly together
45:32i would have left that garlic aioli off
45:35because it does that's that's the one that is like leaching into everything and then just taken like
45:41dominating the whole plate
45:43um and it's probably the one that i didn't want to dominate the plate out of all of the sauces
45:48thank you
45:53i'm still i'm happy
46:05that was your first team challenge and you smashed it
46:15food brings family together and today we could really taste the fun and connection you shared with your team
46:23you made our jobs incredibly tough today because
46:26we 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
46:35who we would happily feast with any time
46:41turquoise team
46:49your feast it was generous and everything belonged together
46:54i will definitely be hitting your mum up for that cauliflower salad recipe dot that was a cracker
47:00you guys are safe well done
47:03purple team
47:10you worked exactly how a team should and it showed in your food
47:15the chinese family feast it had flavours to absolute die for
47:19you're also safe
47:21with the hits there are always some misses
47:28and unfortunately
47:30there were two teams whose family feasts were a little dysfunctional
47:38pink team
47:40your chicken was unevenly cooked
47:43and overall you just needed more flavour and seasoning
47:51navy team
47:55you spread yourselves too thin
47:58and the sauce overpowered your feast
48:03Pat, Alalu and Lydia
48:05Aliana, Hannah and Bella
48:09I'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
48:22we were super proud of how we performed in the challenge
48:25now I'm actually going against them in a black apron
48:28and I could potentially send one of them home
48:30or it could be me that's going home
48:32so yeah it's really unsettling
48:35tomorrow night
48:37family sets the scene
48:39for the fondest food memories
48:42that tradition
48:44is 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
48:57this is do or die
48:59it's crazy
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