- 7 hours ago
MasterChef Australia Season 18 Episode 10
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TVTranscript
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!
00:58Oh!
01:00Oh!
01:01Oh!
01:02Oh!
01:02Oh!
01:02Oh!
01:03Oh!
01:03Oh my God!
01:05I feel good about this, I feel very good about this. That's right, it's your first team challenge!
01:09Woo!
01:16First team challenge!
01:17What are you thinking of your new family? New family! I'm excited! I like my current
01:21family but, you know, we can expand. I think we've all got very different cooking styles
01:27but I think that's a positive. We can put our heads together and hopefully make something
01:32amazing for you guys row two all asian crew definitely french cooking here guys joking
01:40aaron 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 master
01:52chef
01:52worthy family feast we want at least two mains three sides plus something sweet
02:04you have 75 minutes to prepare a sumptuous feast with your teammates you didn't think we're gonna
02:14make it easy for you you know 75 minutes we usually make one dish and now we've asked to make
02:19six so
02:21yeah it'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
02:37all right what are we thinking let's pick the cuisine i think we've both done lobsters recently
02:47like okay so i was thinking as well lamb like aussie yeah like a lamb rack like seven turf and
02:52that's
02:53so aussie yeah love love obsessed actually i've got onions and pomegranate do we have lemon yeah i got
02:58the lemon i actually love the amount of chatter there's so much energy in here to make it cohesive
03:04i think we're obviously going to do indian right we're going down the indian route you feel comfortable
03:07i do yeah i feel like and you my zone i'm in my power we'll follow you mom yeah yeah
03:12your 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 for a
03:24team challenge i am feeling really excited i love my team and i am so pumped and excited for them
03:31to be
03:31learning indian disease this is sunday night at karnika's house i think our strategy for today is
03:36obviously karnika is going to be our team leader and then jack and i are just going to really hone
03:40in on
03:41our ability to take instructions from her i'm a little bit out of my depth with indian food i know
03:47about a chicken that's about it today we're going to be cooking butter chicken a chickpea curry a mango
03:53salsa a mint and coriander salsa a writer and a kia which is a indian rice pudding i've got two
04:01liters of
04:02milk on the stove warming right now i've got this video sorry that's okay
04:09i love all the walks on our bench oh man guess what's cuisine they're making yeah i think like
04:17when you get two chinese background people and you look at the front and there's a lobster there you
04:22think ginger shallot lobster with noodle all right team leader who's it gonna be emily emily cool
04:30so today we are going to make a ginger scallion lobster with noodles underneath we're going to go
04:36for a steamed snapper with ginger and scallions an abc soup with cucumber salad a tabioca sago dessert
04:43have we started the noodles no i'll do the noodles i think we're a banging team everything that's on the
04:49menu aaron and i both have made in the past and then lucy's the dessert queen she's going to kill
04:55this
04:55trusting emily's leadership so gonna smash it you know asians love a's and basically that's what
05:02we're aiming for today is that the necessary to put it that was good oh yeah mama we're going beef
05:11guys
05:12that's too much food that's too much is that too much never enough there's no such thing as too much
05:17food
05:18so five minutes is not a lot of time to create a feast and i think we need to inject
05:22as much flavor
05:23as we can and with a middle eastern style feast we can do that okay i think just two two
05:30yeah you're
05:31fine with that yeah i mean at the end of the day we've got the chicken skewers as well yeah
05:35exactly
05:35nobody's eating a whole steak to themselves in any family oh not in your family today for our middle
05:41eastern feast our two mains are going to be chicken preserved lemon and garlic skewers a beautiful
05:47baja style spice steak our sides is my mom's cauliflower salad pilaf rice and two dips baba ganache
05:55and we've got a tahini yogurt
05:59i'm on sweets you're getting a like a dubai chocolate inspired pavlova with uh with a chocolate
06:06chewy pavlova base and chantilly pistachio cream on top with some nice citrus flavors
06:11placed over the top of that just to tie it all together i feel like naturally i've become the
06:15leader i don't know if it's because i'm in the middle of these two but min doesn't really know
06:20the flavors that well and elita she's focusing on the desserts let's hope i lead us to success
06:25guys we're gonna have fun yeah let's go have fun with this
06:32can i ask you know what this is that's um time that's lemon time lemon time i'm going to use
06:36that yep you guys going to use this perfect it is great uh we are going to be making like
06:41a
06:41mediterranean uh feast we are doing lamb cutlets hand fried king george whiting jackie's going to
06:47make be making a sponge cake with citrus elements to kind of complement the rest of our food so hopefully
06:52it feels like sunday lunch family glass of wine and just enjoying all of the food there
06:58all right early days casper and i'm liking the look of it yeah give that a smell all right that
07:08needs time it hasn't even fused yeah yeah this should be good we're going to go like australians
07:12like surf and turf but then bring in some native flavors too so we're going to do a whole lobster
07:17and then also lamb ribs and then luke's going to get on a nice crumble all right crumbles going in
07:23gang so lamb is on cooking luke's going to crumble in the oven so i think we're on track
07:29i'm going to do the first fry on the chips yep teamwork is key 60 minutes to go
07:38do you have the veggies veggies doing the salad right i'm going on i'm doing the salad salad and glaze
07:50yep yep and the glaze what's our other side the hummus the salad and the sides eggplant
07:57rounds kale and grapes oh you ate eggplant i think i'll get it i'll get it all right the big
08:02ones
08:03i forgot about the eggplant for our family feast we're going to do middle eastern style food so a
08:09nice steak with the caramelized onion reduction we do a sumac and lemon roasted chicken and for
08:14dessert alalu's crumble which has apricots and some spices in it okay my chook's in so i might portion
08:21steaks and get them ready to room temperature are we happy with that yep yep definitely i'd say looking
08:26at our team i can't really see a really stand out natural leader naturally i'm pretty introverted
08:30and alalu is also a fairly quiet person as well lydia's quite outgoing but i don't know whether
08:36she would want to stand in as a leader and tell people what to do so we can workshop together
08:41as a
08:41team right big team who's the boss do we speak to anyone in particular or what's going on here now
08:50you
08:50speak to us as a collective oh okay
08:56you go over there all right i'll stay here right hey ping team bring it in we're gonna have a
09:04little
09:04team talk so he's not uh an answer for me we're gonna have a little team talk yes okay right
09:08now we
09:09came up and we can't have three individuals in this we need someone to steer the ship
09:14and then two others just to really get get behind them andy and john christo have concerns we may not
09:21all be on the same page yeah all right let's do it we're on let's go thank you i don't
09:26really know
09:26exactly where each dish is up to which has started a bit of a blinking red light in my head
09:31there needs
09:32to be a clear leader and otherwise we're not going to get this done we'll be back in the black
09:35aprons and
09:36cooking for our life again and at risk of going home we can't have three individuals in this we
09:49need someone to steer the ship and then two others just to really get get behind them um we on
09:54i'll do
09:55it yep we're on let's go thank you i'm pretty introverted so whilst i'm not naturally that person
10:01that wants to take the range from the start when the time comes i am happy to step up and
10:05and
10:06lead a team are we going hello you're on the onglaze yeah yeah you've got everything you need for
10:11that i think so yeah we haven't been communicating as much as we should have how you going lydia is
10:16that salad done nearly i'm about to uh just shush it up a bit all right we're gonna get those
10:20egg plants
10:21on eh yeah it's kind of now being a bit of chunk out of the clock has gone i need
10:25to know where everyone's
10:26at so we can deliver in time if you need something just tell me and i'll run for it all
10:30right all right
10:31thank you all right let's get this thing cranking all right guys fish is on
10:46that's awesome luke yeah i like it i like it we have such a great team all girls so i
10:53think we're
10:54going to nail it today oh girl power today hell yeah for our first team challenge we're thinking
10:59modern australian roast dinner type thing it's going to be a spatchcock chicken baked fish and
11:04then we've got lots of beautiful veggie sides just big whole vegetables so we've got potato dish a
11:09carrot dish and a broccolini dish and we're going to finish with ricotta and orange cake with a nutmeg
11:14orange ice cream good ice cream is almost ready to chill you're amazing are you kidding me dude you're a
11:22machine being a mom of four i do this all the time i do friends feasts family feasts so naturally
11:29ends up that i'm the team leader okay so i'm just gonna install loads of parsley basil dill into the
11:34fish with lemon and garlic absolutely like lemon and garlic absolutely yeah yeah it's it's really
11:39chaotic but i think we're girls and we're communicating pretty well i think we're on the same page throughout
11:44and we're talking we're checking in with each other so i think that's really important teamwork makes the
11:49dream work 45 minutes to go need salt yeah get a bit more sweetness
11:59guys it's smelly middle east it we're working great as a team the spoons are flying between us we are
12:05tasting as we go which my mom always said you had to do and it's starting to feel like a
12:09family
12:10guys it's looking good so i'm focusing on the baja style spice steak guys the steak looks gorgeous
12:17i want to eat that yeah min he is busy at work he is putting those chicken skewers together and
12:24it is
12:24looking good the pilaf rice is in the oven i'm just uh trying to taste the rice elisa is working
12:31on the
12:31dessert i am so happy that is looked after i don't need to worry i'm trying it as she goes
12:36and oh my gosh it
12:38is spiritual oh my god hi look at this meringue oh darling you might have we're actually doing pretty
12:46good and so you're just gonna cook these like on what how you're gonna do it just this medium rare
12:52-ish
12:52i think so we'll do shush and then we'll pop it in to like make sure yeah two dips two
13:00dips two dips a
13:01salad and the rice oh wow so kind of a fourth side yeah why not we are really running with
13:09creating
13:09a feast that we would want to eat when you're feeding a crowd you want to have variety so we've
13:14got four sides actually you just kept giving it's a feast after all this is something i'd love to sit
13:20down and eat so hopefully the judges feel the same use those muscles bro i'm just uh butchering the lobster
13:29and coating it in a bit of corn flour and some shaoshin wine some seasoning as well this is going
13:33to go into our lobster noodle dish for our chinese feast we need this lobster dish to be our wow
13:40factor
13:40so we're putting on two lobster tails go hand with the lobster and then we can serve like the lobster
13:45on top of the noodles yep but one thing we need to make sure is the cook on the lobster
13:50as well it's
13:51easy to go over it's easy to be under and to be absolutely precise that's what we want can we
13:57taste this
13:58guys yeah we want the juices coating the shells and the meat like we want it to be easily coming
14:03out of the shell as well there's not much sauce going you might have to make more sauce on top
14:07yep of course it's good i'm really good okay cool let's get it going
14:17happy luke yeah ice cold happy i'm feeling good about this i'm going to shove something in your mouth
14:22a minute oh yes please great we're about halfway through the cook all our ovens are packed we've
14:28got cake in one chicken in one fish in one potatoes in two and we're now working on our vegetables
14:33for
14:33our modern australian family feast okay ladies hello how are we we're good we're good so do we have a
14:41leader okay let's go mum talk to us what do you got so we're going to do a australian family
14:48dinner
14:48bella is our dessert queen so we're playing to her strength today she's going to do a ricotta and
14:52orange cake and then she's doing a nutmeg ice cream i've just chucked a spatchcock chicken in there
14:58we've got some whole baked snapper over there yep so there are proteins what have we got flavor wise
15:04on the spatchcock chicken on the spatchcock chicken we're going herbal snapper um snapper we've actually
15:10mimicked the herbs as much through that so that we're like kind of have a cohesive flow in this dish
15:15um i feel like they need to be a little different though simplicity is great but i think we want
15:21something to kind of yeah spice it up a little bit yeah you know what i mean see that big
15:27sign behind
15:27you we're not at home anymore we're in the master chef kitchen um i'll go have a chat push on
15:35andy's looking concerned that we haven't elevated this enough to master chef style
15:39and the bottom two teams are going into elimination we need to figure out what to do
15:44are we adjusting anything um it's a bit manic today isn't it
15:57are we adjusting anything are we good um it's not about our proteins being wrong it's about them
16:04not standing out andy's looking concerned that we you know haven't elevated this enough to master chef
16:09style so this really is about judging up sauce yeah so we're starting to chat amongst the bench
16:14about some ideas the one thing i'm just thinking now i don't want to go too yogurty on everything
16:20we've come up with a little garlic yogurt underneath the potatoes i want kind of some acidity from that
16:25garlic yogurt sauce it ties in perfectly i'm going to start on the garlic yogurt i think that's enough
16:30to elevate our dishes i think it's also going to save us from the bottom too uh a little bit
16:34manic but i i
16:35really do trust my team and i can see that we're pulling it together so i'm actually feeling okay
16:42i am honestly so excited it is fantastic already there is so much to be offered and i cannot wait
16:50to test all the food but there are some goods and there is some bads how about the pink team
16:56i'm
16:56really curious because they're very different people very different cooks i think he's a ship without a
17:01captain so he looks like pad was supposed to be the one yeah but i don't think he knows what
17:06paula
17:06lou is doing it needs someone to pull everyone together we've got min dot and alita in the turquoise
17:13team doing a middle eastern piece and then they're actually kind of doing four sides because they're
17:18doing two dips a cauliflower salad and a pilaf i don't know it feels like they've been a little bit
17:23over ambitious like let's just do more we do yeah yeah if we can do it let's do it i
17:28just hope they
17:28can pull this off uh the team's going pretty good i think we're all we're all hands on deck everything
17:35here is uh mediterranean style i've just taken my lamb out of the oven petro's just butterflying his
17:40fish which shouldn't take very long to hook it's just fish jackie's just working on her custard now
17:44as well i think we're doing pretty well together yeah are we happy with them yeah that looks yum are
17:48you
17:48happy with that i'm sorry you're not okay i mean are you happy with that you should ask for the
17:55australian surf and turf we've got the salads pretty much done the cabbage is now done as well
18:00lobster is done we're just going to plate it up i'm about to fry the lamb ribs and then the
18:05crumbles
18:05in the oven so all we've got left is just make a few sauces on the side and plate everything
18:10up make
18:10it look pretty plated simple crew pick up the pace on these menus they just won't get done 25 minutes
18:16to go
18:17let's go let's go let's go oh beautiful beautiful beautiful beautiful a feast with two mains three
18:24sides and a dessert it's a lot when it comes to indian food because there's like so many spices so
18:31many
18:31different flavors it just feels like chaotic right now take it off the bone yeah and put it on the
18:37grilla one more time gotcha i'll crank that to 250. yeah it should be fine we've got the chicken grilling
18:42for the butter chicken otherwise are you happy with the spice so do you want to i love it i'm
18:47loving
18:47it it's so good and annabelle's going on the condiments now i'm too powder i'm too powder
18:53aren't your powder dry mango dry mango dry mango sorry i'm talking in indian language
18:59apologize later it just feels like organized chaos right now this is just crazy there's like a full-on indian
19:07master class is now the time for a master class i feel bad because i just like they've never cooked
19:13an indian dish in my life yeah yeah yeah but you know what the other thing is you you know
19:17flavor
19:17just always thanks just always go back to that yeah you're doing amazing guys you're doing so well
19:23i'm so proud super proud thanks mommy you're making mama proud oh that's what we can hope for
19:29you're doing okay when you get a second can you come and taste yeah with your own spoon because i've
19:36got none left sumac and lemon roast chickens in the oven it's not far off being done the steaks are
19:42done
19:42and are resting so they should be really beautiful color when sliced into i was anointed as our team
19:47captain and i can really focus on checking in with the team what about tasting um just tell me if
19:53that's
19:53tasting a bit more balanced now we can always just pick up with the tongs and put it on more
19:58acid no
19:58more sweetness okay so orange juice for us no no too sweet lemon lydia's all her condiments and sides
20:05and dressings we're just playing with the seasoning and the flavors to make sure that they they really
20:09brighten what am i tasting dressing just chasing dressing it's supposed to be pretty punchy because
20:13that's all quite bland too acidic no lydia does have a different palette to me so you know we're going
20:19back and forth a little bit needs more it's a bit oily so a bit more acid again okay and
20:26a bit of salt yeah
20:26yep yep we really need to get a wriggle on try to put myself into overdrive to get everything done
20:32can you please please please make sure as much oils off that sauce i will like even start getting
20:37it off now i will yeah all right yeah try a piece of the chicken all right cauliflower's done
20:47oh beautiful really happy with the chicken skewers about middle eastern feast that's extra that's extra
20:53oh it's lovely min's rice looks so generous beautiful workman this cauliflower salad is going
20:59to go so well with our mains um i am just whipping together my pistachio whipped cream just trying to
21:05get the balance of flavors right before i move on to the topping of this dessert oh you've got orange
21:11blossom water yeah do you want for that it's happening yeah go with your gut girl guys we're jamming we
21:16should open a restaurant we should do this more often you need to lock in you only have 10 minutes
21:24to go let's go guys let's go we're gonna make it we are going to make it knock it out
21:31of the park
21:32you know what we we're asian we do a stress really well um so we're not we're not gonna fall
21:37into the
21:37stress of the master chef kitchen today um i think we're a pretty cool family so got aaron going on
21:42the
21:42noodles and he's doing a fantastic job the fish is going uh the soup is about a pop-up so
21:46we can
21:46start seasoning and basically she's doing a fantastic job with the sago desserts gonna get the mangoes on
21:52how many fish do we get we've got one we got one because we thought about two small ones but
21:58yeah because we got so many other things going on
22:03you wanted more you'd probably get about 70 grams of flesh off that each
22:10okay all right at a restaurant usually just the one fish i'm gonna leave the final call with you
22:15guys all right it was a generous family feast yeah um guys what do we think about the fish
22:30do you think we should do the second fish or just focus more on the cucumber salad
22:34what do you think that takes too long too long not enough time i think we might have to stick
22:38with
22:38the one fish yeah even if i want to cook a second fish there is absolutely no space available and
22:45there is barely enough time to steam another fish we decide to just deliver one perfect fish
22:50fish gotta come out yep sudden are we happy with the fish yeah it looks good so we're doing one
23:00fish
23:00we tried to get another one on but we just don't think we can so we've got rice we've got
23:06a fish
23:07we've got that we've got the mango salad yep just the lobster now
23:11bring it home team five minutes to go let's go let's go let's go you are smashing it guys
23:24okay guys our proteins are done yeah fella how are you going think 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
23:34throughout modern australian roast dinner we want to keep a quite a big point of difference between
23:38the two proteins so we're going to go with a herb sauce for the fish and we're going to go
23:41with a
23:41yogurt juice sort of sauce for the chicken very good your instincts are good then to elevate our dish
23:47we're thinking of putting a yogurt garlic sauce under the potatoes the flavor combination will go so
23:52well without other sauces and dishes i'm going to steal a lemon unless you taste that
23:57all right what does it need a little bit more honey honey no a little bit of pomegranate yeah
24:01yeah that's what i've got in it's time to get this all on the plate it can't just be slapped
24:05on it needs to be elevated we want these judges to have nice juicy chicken really enjoy like that
24:10golden crispy skin that we've got on it for the fish it's just going to be centerpiece with a
24:13little bit of the herby sauce on the side i'm basically plating my dessert basically beautiful
24:17so we're going a whole cake because it's a family feast and not a little quenelle of ice cream no
24:22we're going a tub of ice cream no matter what happens girls it's been an honor that's the rice
24:31last final stages it's all coming together for our middle eastern feast i'm really happy with the
24:37chicken skewers really happy with my dips and elitist dessert looks exceptional oh that's good all right
24:44everyone deep breaths i'm going to serve the steak sliced off the bone and sliced that is a very large
24:51piece of yeah yeah it's enormous if this steak goes bad we could definitely be at the bottom and that
24:58is
24:58a lot of pressure for not just me but i've got two other people i'm responsible for so i have
25:03to make
25:03sure this steak is amazing here we go dot here we go ah you got this you got this
25:14that's pretty good guys thank god that is such a relief she's bleeding she's blushing
25:21i'm not mad at it i'm not mad i'm not mad are we mad not mad
25:25so you know two minutes to go cake is coming out now yeah how's that oil going it's off okay
25:36i'll
25:36just keep going where's the oil bowl body spoon i'll get more i'll get more off go to check on
25:41lydia's caramelized onions for the steak and i have some concerns it's very oily on top lids here's the
25:47steak ready for you to dress so i do feel a lot of pressure because any of those decisions could
25:51push
25:51us into the elimination put a bit of sauce on that steak for me stop stop stop stop let's get
25:57a bit
25:57of that off i think it's great stop stop stop stop no more start blading guys start blading i'm so
26:02sorry i don't want me to be the reason you're going home doing this at home it just feels like
26:08i do this
26:09every day but doing with different people who have no clue about it in cuisine but they are so passionate
26:15all right chicken where is it going uh in this curry chuck that in and it just feels so good
26:21okay where's this curry going kind of go it's good it's good yeah put it in the bottom chicken curry
26:26and
26:26then butter butter butter on top we've got our chickpea curry on the table we've got a mango
26:32chutney mint and coriander chutney and we've got a keel keel keel keel keel keel he's ready it's ready
26:39annabelle you've got indians all in you trust me you do
26:44times have been ten nine eight seven beautiful guys six five four three two one
26:58that's it everybody
27:06wow that was a lot
27:14the first family feast we'd like to taste belongs to turquoise team
27:28you asked for a feast
27:30hope you're hungry
27:37this is definitely a sumptuous feast yeah brief kicked hold on
27:44you got more than three sides just kind of kept evolving and we just let it happen we enjoyed
27:50it though we had fun that's for sure dot why don't you tell us what the dishes are we've done
27:56a middle
27:57eastern spiced ribeye we've got a cauliflower salad a recipe my mum always cooks and we love at our
28:04family dinners we've got some beautiful chicken skewers we then have a baba ganoush a yogurt tahini
28:11sauce um and then we have a beautiful middle eastern rice dish and then you talk about the
28:18dessert because that was all you this is my dubai chocolate inspired pavlova
28:26well we cannot wait to dive in all right little squeezy squeeze little squeezy squeeze
28:35jean-christophe you want a skewer i'd love to yes
28:51all right team turquoise even if this cook had taken you three hours
28:59i don't think it would have gotten any better still tastes bloody good really good
29:05the cook on your steak is unbelievable the spice rub you get this lovely crust there it's pink in the
29:14middle and i think every piece on that bone is perfection you can see it you can see along the
29:20bone that it still has that blushing pinkness to it beautiful chicken love that yogurt marinade and
29:26something that doesn't overshadow the mix of dishes well done guys what i love about your sides that
29:35you've made and all the sauces is that everything is quite different every permutation you're still
29:42getting a different experience and i love that you've got that beautiful smokiness and like tiny bit of
29:47bitterness with the baba ganoush and then that tahini sauce you get that really hard citrus hit and it's
29:54beautiful with either of the proteins i feel like you thought very succinctly with this dessert and
29:59it's really worked for you i love that the texture is almost a little bit like nougat on the bottom
30:05and
30:05it works so well with that pistachio paste it's my kind of dessert i think you've done a brilliant job
30:12sorry can we can someone comment on this cauliflower situation because mum's recipe now needs to be my
30:18recipe i love that like the texture in it the color and then you get this sweet nutty cauliflower which
30:24mate she is on to something she she's she's great she's she is very good go mum you guys did
30:30so much
30:30work in 75 minutes i thought watching you guys led by dot but like between min and elita you guys
30:38were
30:38there with anything that each other needed it was really lovely to see knocked it out of the park see
30:44you
30:44later team turquoise thank you we're so proud of what we've done as a team today i think we've worked
30:49so well together we had fun doing it and i'm so happy the judges can taste that
30:58purple team you're next
31:03we are so proud of each other of what we have delivered today
31:10wow looking at how big all the dishes are the judges cannot complain that there is a second fish
31:14missing so please love me love us you guys are not disappointing welcome to china
31:25so we started off with an abc soup made out of the pork ribs and then we have a cucumber
31:32salad
31:33and we did a cantonese steamed snapper lobster with ginger and green onion with some freshly made egg
31:41noodles and then we have some fragrant rice with chicken stock and then a mango and sago coconut dessert
31:54so that brings you back
31:55don't bring you back
32:04Team Poggle.
32:21Team Poggle.
32:23We were thinking, hmm, that is quite a small fish.
32:28But now that we see the entire feast,
32:31we understand what you were saying.
32:34Everything in this feast
32:36just has so much nostalgic value for me.
32:39Like, I feel like a child going home for dinner
32:41because the fish was just like a once-a-week thing
32:44on the dining table.
32:45It's beautifully cooked rice and the ABC soup.
32:48Just that simple flavour of the potato and the tomatoes.
32:52I love that.
32:52That just took me straight back to living in Malaysia.
32:56You know, that's just something that you have every night.
32:58I loved the noodle work.
33:00That was very well done.
33:02And that's a real birthday treat for us.
33:04We always have lobster noodle when it's someone's birthday.
33:07Excellent job.
33:08Thank you. Thank you.
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. Both of us, yeah.
33:16Of course you did.
33:16Side-fried and then cheese third-fried.
33:18Like, that is as good as it gets.
33:22Yeah, it really is.
33:22It's just cooked through.
33:24It literally fell out of that shell.
33:27And it's got that beautiful crust on it,
33:29which has now started to soak up all that sauce.
33:33A+++.
33:33And then the sago is so well done.
33:37And it's not easy.
33:39But it's just a really smart decision.
33:42When you put so much fire and punch and, like, salty acidity,
33:48funkiness on the table, this is all you need.
33:50Well done. Well done.
33:52The way you synchronised yourself together was magnificent.
33:56I loved it.
33:57Your fish was impeccable.
33:59Absolutely impeccable.
34:01Your lobsters, you know the story.
34:03Ten out of ten.
34:04But I really enjoy simple things like your soup.
34:08Your rice smells 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.
34:26OK, next team, please.
34:29The pink.
34:32As captain, I'm feeling the pressure
34:34that if we haven't done enough,
34:35I kind of feel responsible that Lydia and Alala
34:38will 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-filet steak
34:52with caramelised onion.
34:53Mm-hm.
34:54A sumac and lemon roasted chicken.
34:57A kale, orange and grape salad.
35:00A roasted eggplant with tahini dressing.
35:04And a beetroot hummus.
35:07As 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
35:38was, like, more fresh herbs,
35:39a little bit more spice
35:40and a little bit more lemon across the board.
35:42While the steak is cooked beautifully,
35:44I felt like the onions were quite, like, pretty heavy.
35:48The chicken, I wanted a little bit more seasoning,
35:51and it is a little bit over.
35:53And then the salad.
35:54The salad was, like, super zingy.
35:56I just would have loved a ton more herbs.
35:58So, all in all,
35:59I think there's nothing really wrong with the dishes.
36:02I just want a more lift through fresh herbs,
36:05lemon and seasoning.
36:07Thanks.
36:15Next team, the red team, please.
36:19We've got lamb cutlets with a pecorino granulata,
36:23pan-fried King George whiting,
36:26confit garlic hummus,
36:27chard, fennel, radicchio and orange salad,
36:31some roast potatoes,
36:33and then to finish off,
36:34we've got a orange and olive oil sponge
36:36with a lemon thyme anglaise.
36:39The lamb was perfectly cooked
36:41and the fish, it's very, very delicate flesh,
36:44and you've absolutely done it justice.
36:46Guys, I think this is a really well-thought-out feast.
36:49Your 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,
37:02lobster with a lobster brain and finger lime emulsion,
37:06twice-cooked crispy lamb
37:08with, like, a sticky uray plum and lime sauce,
37:12confit cabbage.
37:13And then on the chips, there's a mountain pepper leaf salt.
37:18And then also there's a little salad there
37:20with the burnt lamb and dressing.
37:23And they have an apricot crumble
37:24with a water set ice cream.
37:26The colours on this feast, I was just drawn to.
37:30The lobster, I loved 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
37:57for 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.
38:06Oof.
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
38:18sitting on our shoulders like pulling our hair,
38:21getting us to like cook.
38:22It was good.
38:24So Karnika, what are the dishes?
38:28So today we've made butter chicken,
38:32a spicy chickpea curry.
38:34For the condiments we've got mint, coriander, chutney.
38:38We've got a mango chutney.
38:39And then we've got a yogurt raita with mint,
38:44coriander and cucumber.
38:47And on the side we've got lacha paratha.
38:50And for the dessert we've made yukir,
38:53which is a rice pudding.
39:02Is it satisfying to watch us dish it out like a family?
39:06It's really satisfying.
39:16Team Orange.
39:19Great flavours.
39:20It feels like this was made by an Indian family, honestly.
39:25Love the flavour of the butter chicken.
39:27It's quite tomatoey and I really like that.
39:29You've got that herb filled cooling cucumber raita,
39:33that freshness from the chutney itself
39:35and the sweetness from the mango.
39:36So it's really quite balanced.
39:38Overall, that is a delicious Indian family feast
39:42cooked by a very modern family.
40:05Well done.
40:07Well done, guys.
40:10We can't wait to taste your feast.
40:13Navy tea.
40:16Take your time.
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, you kind of all look related.
40:49There'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 thing?
40:57And brown tots.
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, a roast chicken with yoghurt dressing, a snapper
41:15that has been roasted as well with herbs and a herb sauce, roast potatoes, hazelnut crumb,
41:22tahini honey, glazed carrots, and broccolini with hazelnut pan 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.
41:55Then my 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?
42:15I think the mayonnaise-y kind of sauce you had under the potatoes just kind of threw everything
42:19into 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.
42:25I 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.
42:40But I think that's one of the best cakes we've had so far.
42:44It'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, and I'm talking like just.
43:00And the two sauces that I had with those, the herb number with the fish and then this
43:04yogurty 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 and then just taking, like,
43:16dominating the whole plate.
43:18And it's probably the one that I didn't want to dominate the plate out of all of the sauces.
43:22Yeah, that's good.
43:27I'm still, I'm happy.
43:29I'm happy.
43:29I'm happy.
43:39I'm happy.
43:39That was your first team challenge and you smashed it.
43:49Food brings family together.
43:51And today we could really taste the fun and connection you shared with your team.
43:56You made our jobs incredibly tough today because we had to find the bottom two teams
44:01to go into tomorrow's elimination.
44:04Let's start with the good news, eh?
44:05There were two teams who we would happily feast with any time.
44:14Turquoise team.
44:15Woo!
44:17Turquoise.
44:21Your feast, it was generous and everything belonged together.
44:25I 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.
44:41You 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.
45:10The chicken was unevenly cooked.
45:13And overall, you just needed more flavour and seasoning.
45:20Navy team.
45:23You spread yourselves too thin.
45:26And the sauce overpowered your feast.
45:31Pat, Elalu 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
45:57home or 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, 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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