- 2 days ago
2026. S 18 E 23 >>> https://dai.ly/xabdomi
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00:133, 2, 1, you fool.
00:17Oh, oh, that was a TV.
00:21A TV?
00:22That's a really old company.
00:23What the...
00:27The nostalgia continues.
00:30Oh, my God. TV.
00:32Oh, my God.
00:33There's an old TV, old living room.
00:36I wonder what that is all about.
00:39There's only four benches.
00:41There are only four of us cooking today.
00:44Oh, can we just sit down and watch some telly?
00:48Welcome to our lounge room.
00:51I have not seen TV HS since forever.
00:55That is actually massive flashbacks.
00:57Oh, this looks like my living room when I was a kid.
01:01OK.
01:03VHS, guys.
01:04Do you guys know what that is?
01:06It's my childhood.
01:08This place is full of so many memories.
01:13Iconic moments and classic challenges.
01:18There is one classic challenge in particular
01:22that has made more memorable moments than any other.
01:29Let's, uh, cast our minds back, shall we?
01:33Oh, my God.
01:35Oh, look at that.
01:41Luke, are you pretending you know what this is?
01:45Yeah.
01:50The secret to today's challenge is communication.
01:56The toughest team challenge known to MasterChef.
02:01Uh-oh.
02:03MasterChef fan favourite.
02:06I'm actually nervous.
02:09Oh, my gosh.
02:10There's so much going on in my mind right now.
02:13What is it?
02:14I'm so scared.
02:16Are we making a broth out of this?
02:17Muscle and coconut broth.
02:18What's that in his left hand?
02:20It's a chocolate.
02:20What is he doing with white chocolate?
02:23Oh, my God.
02:24Team Relay.
02:26Oh.
02:28Here we go.
02:29Team Relay is the only thing in this whole competition
02:33that I don't want to do.
02:34Oh.
02:36Doing a white chocolate velouté.
02:38Do you think white chocolate works with shellfish?
02:41It does.
02:42It does?
02:43Telling Marco Piyot.
02:45Oh, my gosh.
02:46I have seen these on TV when I watch MasterChef.
02:51They go two ways.
02:53It's either amazing or it's a disaster.
02:56Right.
02:56Okay.
02:57Lancashire hot pot.
03:01What the frigging hell is that, Jamie?
03:03That's going to be me.
03:05The elusive Lancashire what pot.
03:13Turns out, not the greatest strategy from the start.
03:19That's right.
03:20It's the Team Relay.
03:22Yay.
03:24And the winning team will cook in tomorrow's immunity challenge.
03:29Oh.
03:31Am I talking?
03:32This is a bucket list moment for me.
03:34It's just like the ultimate MasterChef experience, right?
03:39Okay, guys.
03:40Let's get you into teams now.
03:42Yeah.
03:43It's a fun.
03:44Oh.
03:47Jackie.
03:49Oh.
03:53On the blue team is Aliona, Ulalu, Luke and Mel.
03:58We got this, guys.
04:00We're all talkers, so we're all going to communicate very well.
04:03I'm absolutely certain.
04:05The relay works like this.
04:09You each have 20 minutes to cook your part of the dish.
04:14You then have 30 seconds to hand over to whoever's cooking next.
04:19Oh, my God.
04:2130 seconds.
04:24Once your turn is up, you'll head to the locker room to watch on.
04:29You'll have access to the open pantry, but the garden is totally off limits.
04:34We are going to let you decide who cooks first for your team.
04:37You just have to decide right now.
04:40Blue team, who's it going to be?
04:41Yeah.
04:43Okay.
04:43Who is it?
04:45Aliona, you're cooking first for blue.
04:47Red team, who's coming up first?
04:48Petro.
04:49Whoa, I like that front vision.
04:51Green team?
04:52Dot?
04:53Yeah.
04:54Purple team?
04:55Yeah.
04:56Jack's starting.
04:57Everyone else, head on out to the garden and wait your turn.
05:00Bye.
05:01Jack always has really good, clear ideas of his dishes.
05:05We just need to put our trust in him to make sure our dish is tasty enough to get us
05:11in
05:11that top dish of the day, but also not too complicated that we can't all follow along with it.
05:17Before you get started, we have a key ingredient for you to feature in your dish today.
05:55Oh, this is...
05:55Ta-da!
06:11Oh, my gosh.
06:14Oh, my gosh.
06:16Oh, my gosh.
06:1720 minutes seems like very little time.
06:20And 30 seconds?
06:21What can I even say in 30 seconds?
06:24What am I doing?
06:26What's the fire you use for, like, dough?
06:29Pastries.
06:30There we go.
06:31Sugar.
06:31Sugar, sugar.
06:33Sugar.
06:33Are you pleased to be first?
06:35Yes.
06:35You should be able to set the team into good spirits and just a simple idea.
06:39What about you?
06:40Are you happy to be first?
06:41Ah, yeah.
06:42Are you sure?
06:42I think I am.
06:44You think?
06:45I'm going to take a bit of inspiration from my Greek and Middle Eastern cooking here.
06:49Pork belly.
06:50Yogurt.
06:52I'm thinking skewers would be good.
06:54Skewers and yoghurt go great.
06:57So I'm thinking I can make, like, a tzatziki-style sauce.
07:02So first thing I do is get the yoghurt in the fridge to strain to make sure that that yoghurt
07:09is really thick and luscious.
07:13I'm doing pork skewers and I'll make a tzatziki as well.
07:17And then hopefully when we pass on, I'll get the other team members to build on that, hopefully make a
07:23flatbread with some yoghurt as well.
07:24So we'll have yoghurt in two of our elements.
07:26The skewers are actually going to be able to cook really quickly.
07:28The last cook should be able to do that in the last ten minutes or so without any stress.
07:34I just want to set my team on the right foot so hopefully I can get my marinade done and
07:39marinate this pork so the next person can go to skewering.
07:43I love this.
07:44The team relay, it produces some of the most amazing successes that we've seen in this kitchen, but also some
07:50of the most tragic failures as well.
07:52I think it's going to be great for cooks that usually have a very set idea about what they want
07:56to do.
07:56It's teaching them to think on their feet and really just dial in on their instincts.
08:01It's not just doing what you're good at.
08:03It's also passing on something else that will be probably an advantage to your teammate.
08:08There's no I in team, but there's definitely an eee!
08:11Bim, bam, boom.
08:12I wish I was part of that, but sadly I won't be.
08:19Team Green!
08:21I've got Jackie, Grace and Aaron.
08:23Definitely strengths, I feel, for Grace and Jackie is desserts.
08:27Dot, dot, dot!
08:28Hey, Dot!
08:29What are you cooking?
08:30I am cooking desserts.
08:32What kind of dessert?
08:33You've been all night.
08:34We've got two girls in the team that are very good at desserts.
08:37Me, not so much, but I feel like I need to play towards their strengths today, not mine.
08:41That's very generous.
08:41What are you making?
08:42I'm thinking like a pan galette situation.
08:45I'm adding the yoghurt to the pastry, and then I'm also doing a yoghurt orange and thyme ice cream.
08:52You cannot say situation in a 30-second handover.
08:57That is not clear.
08:58Yeah, okay.
08:59And it's quite a complicated dish.
09:01I mean, if you guys can pull this off, it'll be incredible.
09:04Good luck.
09:04No situations.
09:05No situations.
09:06Clear and concise.
09:07I can do that.
09:08When I think galette, I'm thinking a free-formed tart with fruit and pastry.
09:13What a winning combination.
09:15So, we will poach some pears.
09:18Poaching liquid.
09:19This is definitely not something I do often.
09:24Desserts, I think.
09:26Yeah, but I think this could be good for today.
09:30I'm doing a shortcrust pastry using the Greek yoghurt.
09:37You want shortcrust to be super short.
09:41Lots of butter.
09:42Let's make this rusted.
09:45And just like that, 10 minutes down, 10 minutes till changeover.
09:52Quite a lot of pressure to go first.
09:54I want to set up some really good structure, something simple.
09:58I don't want any confusion when someone comes in and they say they don't know what they're
10:02cooking.
10:03I think I'm going to go Greek.
10:05And we're going to have some potatoes and some roasted chicken.
10:08I'm going to go chicken thigh, marinate it in some herbs, some mustards, roast them in
10:14the oven, some Greek salad and the Greek yoghurt tzatziki dressing.
10:20It's not too complicated.
10:21My plan today is to set up specific sections and bowls for every single element.
10:27So, the first one is chicken and I'm making some marinade in the bowl.
10:32The next bowl is the tzatziki dressing, so there's yoghurt in there, there's lemons, there's
10:37a herb.
10:38So, I've put the potatoes and they're going in the oven.
10:43Whoever's going to come over and pick up, it will be very easy to explain and from there
10:48they can elevate it.
10:50It's nostalgia week at the moment.
10:52I want to do something nostalgic to Australia.
10:55I'm really pulled to this yoghurt with the rack of lamb.
11:00So, it's a beautiful dish, it's nostalgic as well, so I just think it's the perfect dish
11:04for this challenge.
11:05Jack.
11:06Hey guys.
11:07Tell us what your dish is.
11:08I'm going to do a basil crusted rack of lamb, Hasselback potatoes.
11:12I'm doing the yoghurt with some mint through it and some lemon.
11:15And then I've got some beautiful carrots as well, which I'm just kind of going to let
11:19them do what they want to do with it.
11:21Keep it simple, communicate really well when they come in and then go from there.
11:25All right.
11:25We love you, lad.
11:26Appreciate it.
11:26Thank you so much.
11:28Yoghurt sauce with the rack of lamb.
11:30It's easy to communicate and I think it could be a winner.
11:34It's important to make this dish feel like it's been cooked by one person.
11:39Righto, the time has come.
11:40Let's get the next cook.
11:41We're going to get out of the way.
11:44Here we go.
11:45Let's go.
11:47We're going to cook it next.
11:49Hey, Jackie.
11:51Hey, Jackie.
11:52Hang on.
11:52Okay.
11:53So the hero ingredient is the Greek style yoghurt, okay?
11:56So I'm doing a basil crusted rack of lamb.
11:59We need to hero the Greek yoghurt.
12:01Okay.
12:02Chicken, just have a thigh or something.
12:04That's the marinade.
12:05Marinate, okay.
12:05Pickles.
12:06There's a Greek salad.
12:07Pork belly skewer's secret ingredient is yoghurt.
12:10We have to use yoghurt.
12:11I've got yoghurt straining in the fridge.
12:13Straining?
12:13Yeah, straining to thicken up.
12:15So for you, you get onto flatbread.
12:16Petra's going, you've got to get a flatbread on.
12:19And I'm like, what do I need?
12:20280 grams of plain flour.
12:22Yeah.
12:22260 grams of yoghurt.
12:24Yoghurt is the hero ingredient.
12:26Yoghurt ice cream with orange and thyme.
12:29I've made a yoghurt pastry for a tartar tan.
12:32It's so hard to explain everything in 30 seconds.
12:34It just goes like that.
12:35I need to get this rolled in our ice cream machine on.
12:39Out of here.
12:40This way, this way, this way.
12:46Oh my God, this is wild dessert.
12:48Dot says that we're making a pear tartar tan today.
12:52She's got an anglaise ready.
12:54Yum.
12:54She's got the pastry ready and she's got the pears poaching.
12:57I think it's ready to go in.
12:59I pour the ice cream base into the churn up.
13:03It looks beautiful.
13:04All right, Dot, I got you.
13:05So it's time to move on to the pastry.
13:07I'm making a tartar tan.
13:09So she's made a rough puff.
13:11It is feeling quite soft.
13:13I start laminating this dough, but it probably isn't the right texture that you need.
13:21It's warm in here.
13:25She's laminating it, which you would do with rough puff.
13:28And then it hits me.
13:30Oh my God, I said tartar tan, but I meant the galette.
13:35She thinks it's puff pastry.
13:37What is that?
13:38What?
13:39It's short crust.
13:40Oh no.
13:41I need a dictionary.
13:43She just rolled it and folded it.
13:45Oh no.
13:52Okay, job is done.
13:54Let's go.
13:57That, that, that, that, perfect.
13:59Jack did a fantastic handover, actually.
14:02He was very clear, very concise.
14:03I hope I can be as good as him.
14:05Jack's already got the Hasselback potatoes in the oven.
14:07He's got the lamb out and he's already started in the yogurt sauce.
14:13Do I have a peeler?
14:15My main thing is just to get the carrots cooked.
14:17Jack's given me some clear direction to get these carrots done and maybe start getting
14:21that lamb ready.
14:22I reckon that 20 minutes is going to go in about two minutes in this kitchen, so yeah.
14:26These carrots, I'm thinking just sauteing them.
14:29He's put out thyme and garlic.
14:30Then I always like to add a little bit of honey and butter.
14:33Always butter.
14:36Hey, those carrots look beautiful.
14:38Yeah, they look nice.
14:39I need to get the fat cap off the lamb and score the skin.
14:42I mean, a crisscross shake, and then I need to sear it off so that Vinny can do the final
14:47touches and get it in the oven.
14:50Shit.
14:51We are making a skewered pork belly with some flatbread and some tzatziki.
14:59Petro's kind of set us up pretty well, so I'm just going to grab whatever Petro told me
15:03to grab and do exactly the numbers he tells me to.
15:06So then I have time, whilst the flatbread is going, to get on to other things.
15:10Yeah, Sam, KitchenAid.
15:12Here we go.
15:13Come on.
15:18Oh, shit.
15:20No, no, no.
15:22She starts making the dough, and the blue plain flour packet comes out.
15:28I told M plain flour, not self-raising, for the flatbread.
15:32Flatbread's just going to be dense.
15:34I know we're going to be in a bit of strife here.
15:38Damn.
15:39Next thing I need to do is skewer these pork skewers straight away.
15:44I know it takes a lot of time as well, and I am skewering as quickly as possible.
15:49Nine minutes to go.
15:50Come on.
15:53Ole, ole.
15:56Aiona seems to have got started on a few things.
15:58So we're doing a Greek salad with a chicken thigh, and she's got the potatoes in the oven.
16:02We're going to do some pickle.
16:03Got to season the chicken and get it in the oven.
16:05And we have a Greek salad to make as well.
16:07I want to break the chicken down, and so I get the Merilands off and get them through the marinade
16:14and into the oven.
16:18Alalu, welcome to the team relay.
16:21What did Aiona tell you?
16:23So we are doing a Greek salad with some roasted chicken and some potatoes, and the hero ingredient is yogurt.
16:31Okay.
16:32It's very simple.
16:33The dish sounds like you could bang it out in half an hour.
16:37Hearing the judges say that it's too simple, I'm pretty worried.
16:40I'm wondering if there's room for another element that might help elevate it.
16:44Good luck.
16:44You've got a motor.
16:45Okay, good luck.
16:46So I was thinking one way to make the dish less simple is to add a flatbread.
16:52What is it, Aion?
16:53Flour.
16:54Self-raising.
16:57Okay, guys, one minute left.
16:59Come on.
17:00One minute, one minute.
17:03Caramel, caramel, caramel, caramel.
17:04We need to make caramel.
17:06The caramel is so important.
17:08The caramel is for the base of the tart tartan.
17:11I want to try and set it up as good as I can, and so that what Aaron has to
17:15do is watch it and let it cook.
17:17I think the pears will be done.
17:19It looks good.
17:20I'm also thinking about what else Aaron needs to do before he finishes on his part of the cook.
17:26The ice cream's on.
17:27It's just about getting the pears done and getting the tart rolled and into the oven.
17:33All right, change over now, everyone.
17:36Let's do it, let's do it, let's do it.
17:37Come on.
17:39Oh, yes.
17:39We're making dessert.
17:40Okay, yogurt.
17:41Yogurt.
17:42You're making caramel.
17:43He does not look very happy with me right now.
17:46Aaron does not make desserts much.
17:49Ice cream's on.
17:49Don't worry about it.
17:50So Dot's got a rough puff in the fridge, so once it gets harder, we need to get the tart
17:54tartan in the oven before you go.
17:56Pears that I've poached, you need caramel on the bottom.
17:58It's a lamb dish.
18:00This is our sauce.
18:01You can work on that.
18:02Hannah's handover is impeccable.
18:04Hero, hero, hero.
18:05Hero.
18:05And she also makes sure to tell me the hero ingredient multiple times.
18:09Remember?
18:10Hero.
18:11Hero.
18:11Awesome.
18:11I think I need to use yogurt today.
18:14I thought we needed maybe one more element, so I kind of ran on.
18:17Tao's, I think we're going to pronounce yogurt as an ingredient.
18:20The main ingredient is yogurt.
18:21Yogurt, yeah.
18:21Going to do the skewers, the pork skewers, right?
18:24All marinated and ready to go.
18:25Flatbread here, ready to go.
18:27Started trying to make a salad on the side.
18:29Tzatziki?
18:29Yeah.
18:30Tzatziki is here.
18:31Yeah.
18:31And the Greek yogurt is in the fridge.
18:32In the fridge.
18:33Yeah.
18:33All right, see ya.
18:33Hold on.
18:37I was actually thinking of galette.
18:39It's not puff pastry.
18:43Did I do all right?
18:44Yeah, but I stuffed you up on one thing.
18:48I told you to get plain flour.
18:49I was going to tell you to get self-raising.
18:51Self-raising, yeah.
18:51Self-raising.
18:52The best we can do is hope that either Annabelle or Pat saves the day today.
18:57The adrenaline is shaking.
19:00What is our dish altogether?
19:03It is flatbread, skewers, tzatziki, herby salad, sitch.
19:13I might do a tester of one of the skewers and just make sure that I'm happy with the seasoning
19:17on that.
19:17I can see there's some skewers with what looks like chicken.
19:21I'm slapping one of those skewers in the pan and I'm painting it with this beautiful pomegranate
19:26molasses glaze.
19:27Annabelle.
19:28Hello.
19:28Tell us, are you pleased with the skewers, the type of meat that has been chosen?
19:34I thought it was chicken until I just had a closer look.
19:37Perhaps the big slab of pork that is sitting at the end of the bench maybe was a giveaway.
19:41So today we will be cooking pork skewers.
19:44Yum.
19:46What are you doing?
19:47That is the yogurt.
19:48Okay, because you're straining in a teaspoon.
19:49Yeah, so look how much liquid has come out of the bottom of it.
19:52Yeah.
19:53I run to the pantry and I grab some fish sauce just to add like a little bit of umami
19:58to
19:58the tzatziki.
19:59Is she putting fish sauce?
20:01Yeah, she is.
20:01She's putting fish sauce.
20:02Oh my God.
20:04In my world, fish sauce can go in anything that's savoury.
20:08Fish sauce belongs anywhere.
20:10Oh my God.
20:12The flatbread isn't really working.
20:15And we've got fish sauce in our tzatziki.
20:18I've got no idea how this thing is going to taste together.
20:22Alrighty.
20:2412 minutes till changeover everyone.
20:27So today we're doing a lamb rack.
20:28It's going to be crusted with some basil and parmesan.
20:32We've got some roasted carrots and some Hasselback potatoes as well.
20:35And our yogurt sauce is going to be the star.
20:37So I'm going to really focus on making that pop as soon as I get this in the oven.
20:40Hannah's seared off this lamb.
20:42I need to get it coated in that beautiful crumb in the oven because it needs about half an
20:47hour to cook.
20:48I'm really confident that Casper will be able to finish this off and serve it on the plate
20:51beautifully.
20:54I'm looking at this bowl of a yogurt sauce that has been started.
21:00I'm really not sure what to do with this because if it's going to be the hero, I think it
21:04just
21:04needs a bit more vibrancy.
21:05Aleppo peppers have a nice bit of heat and then I see the black garlic in the pantry and
21:11I go, that will add a nice bit of funk to this.
21:14I want it to be a winning dish.
21:15So I want to see how much flavor we can try and pack in this.
21:19Well, I'm not confusing it.
21:20Black garlic and Aleppo peppers are kind of strong in flavor.
21:24I reckon that's a really good idea.
21:26Yeah, sick.
21:27That chopping board is going to stink for days.
21:29I'm making sure I'm tasting as I go.
21:32And it is popping.
21:33I'm just going to jazz up these carrots just a little bit.
21:36Oh, he's going more on the carrots.
21:39He's adding a little bit more.
21:41Just giving these carrots a quick little glaze and they'll be ready to go.
21:47Okay, guys.
21:48Eight minutes to go.
21:50Come on, please.
21:52I don't know what I'm doing.
21:53I don't do dessert.
21:54I know conceptually what a tart tartan is.
21:57I've eaten one, I've seen one.
21:58It's kind of like a tart that you invert in a pan and you just look at it.
22:01I'm going to flip it out later.
22:02But still, that base knowledge to me isn't enough to actually make one.
22:06So, I'm freaking out.
22:09I was thinking.
22:10I was like, yogurt rough puff.
22:12Not sure.
22:13How could that work?
22:14So, Jackie's told me that there's a dough in a fast chiller.
22:16That's a rough puff.
22:18So, I'm wondering whether that's been laminated yet and if I need to laminate it more.
22:23It's quite soft, so there's no bounce back to it.
22:25So, I'm like, maybe I laminate it a couple more times and roll it out after that
22:31and construct.
22:32I'm just concerned about how much we've rolled in the short crack.
22:36No more lamination.
22:38We need to get it.
22:39It's got to go in the oven.
22:41Yeah, we've got to get it in the oven.
22:42The caramel's done.
22:44Just got to drizzle the caramel into the pan before I put a pastry on top.
22:47I'm focusing on slicing up these pears and trying to lay them out in a circular pattern
22:53and, like, trying to make this look good, but I don't know if I'm doing this right.
22:59What's he doing?
23:00Oh, he's adding more pears.
23:01He's adding more pears.
23:02Get it in the oven, I think.
23:04Let's get this in the oven.
23:06It needs to cook for at least half an hour.
23:11Give it everything you've got.
23:12Five minutes till changeover.
23:14Let's do it.
23:14Five minutes.
23:21Woo-hoo-hoo-hoo-hoo.
23:22This is where it gets interesting.
23:24Our dish today, by the sounds of it, sounds like a roast chicken.
23:27We've got a roast chicken in the oven.
23:29There's potatoes.
23:29There's a Greek salad.
23:31Well, I'll just put on a flatbread.
23:35Um, yeah, I'm a bit nervous.
23:36I don't know how this is all coming together.
23:38What was a blend you used for?
23:40Is there Greek yogurt in the flatbread?
23:42There's no Greek yogurt in the chicken.
23:44There's no Greek yogurt in the potatoes.
23:45I don't know what's going on here.
23:46That looks like a pickle.
23:47There's Greek yogurt on the bench, and it's had a little bit taken out of it.
23:50I don't know what the dish is.
23:52The yogurt's the main ingredient, and it's in...
23:56Nothing.
23:58Okay.
23:59How am I going to get Greek yogurt to be the hero of this dish?
24:01The first thing I want to do is I want to work on some sort of Greek-inspired yogurt dip,
24:05like a tzatziki.
24:06I don't really know how to do one, but it can't be that hard.
24:09A bit of dill, a bit of yogurt, a bit of lemon.
24:12It just feels like I don't know if we're wherever we need to be.
24:15All right, Luke.
24:16Hit me with it.
24:17What's the dish?
24:18I'm still trying to work it out.
24:20It sounds like there's a roast chicken happening in the oven.
24:22There's potatoes.
24:23It's Greek style.
24:24We've got a Greek salad.
24:25Well, I'll just put on a flatbread.
24:26I'm making a tzatziki, and I'm hoping that if we can punch as much flavor into this,
24:30which is the main bit with Greek yogurt,
24:32then that can kind of put it up a little bit.
24:34I mean, there's roast chicken, and there's this kind of mediocre-looking Greek-ish salad thing.
24:41If you don't think that this will win top dish, what are you going to do about it?
24:46Good luck.
24:47Whoa.
24:48That chicken, that can't hit the plate.
24:50This is not winning a soft dish.
24:53It looks dry.
24:54It's not even seasoned.
24:55I'm going to have to switch it up.
24:57Oh, the chicken is not in the oven.
25:00What is he doing?
25:05Corners.
25:06What's he doing?
25:08What is he getting?
25:11What is it?
25:12Squid.
25:13Squid.
25:14What's he doing with the squid?
25:15Squid?
25:16Yeah.
25:17What's he thinking?
25:18The plan here is to give it a little bit with the calamari, squid.
25:23With this tzatziki, we're going to use Alalu's flatbread.
25:25We're going to chuck on the Greek salad.
25:27Three minutes to go.
25:28Come on, please.
25:30Fire out.
25:31The calamari, I'm thinking, we're just going to fry it up in a fry pan with a bit of chili,
25:35garlic, lemon.
25:36I'll leave it to Lydia to cook right at the end.
25:38She knows Greek flavors, and I'm sure she'll know how to cook it.
25:41It might mean that we don't even get a dish up, but I'd rather risk it for a chance.
25:52Blue team, Luke's fully changed the dish.
25:56Oh, he's done a...
25:57So he's just gone squid, tzatziki, roast potatoes.
26:00Oh, boy.
26:01I don't even know where this dish is going.
26:03We have to reprint the menus.
26:05Oh, God.
26:06Yeah.
26:06I hope all I have to do is just chop up some herbs and sprinkle them on.
26:10Yeah, yeah.
26:11Just taste everything together and be done.
26:14I'm going to give Lydia a few different elements, and I'm going to have to head it aside.
26:17The squid, it's prepped, it's filleted, it's marinating.
26:19It's ready to be cooked by Lydia.
26:21I'm really worried that we have the chicken, and it's, like, out of the oven.
26:24He could have just put it in the oven to make sure that it's still cooking.
26:28Then we have it back on.
26:29The final cooks are coming in in one minute!
26:35I've got a couple of capsicum.
26:36I'll pop it on the hob, and we're going to try and put romesco in this.
26:39Behind you guys, I'm so sorry.
26:46Gosh, what's this red sauce called?
26:49Romesco.
26:49Romesco.
26:50I just want to make sure...
26:54...Lydia can finish the whole thing.
26:55I think it's a lot for Lydia to take over.
26:57Yeah.
26:59I think there's a little bit of pressure being the...
27:02...the last person in the relay.
27:04It stretches in.
27:04I'm ready.
27:05Like, the energy outside is really nervous.
27:07I can see someone coming.
27:09OK, final cook!
27:11OK, come on!
27:13Good luck, good luck, good luck.
27:14Thank you, thank you.
27:15Hey, buddy.
27:16Let's go!
27:16Here we go, here we go.
27:18You're filthy second stuff now!
27:20Come on!
27:21Cass!
27:22All right, let's go.
27:23What are we doing?
27:23So, we're doing a lamb rack.
27:25OK.
27:25We think it's crusted with basil parmesan.
27:27OK.
27:28So, we're making a pair of tart tartan.
27:29OK.
27:30They've just gone in.
27:30What do you think it needs?
27:32I have no idea.
27:33I've never made a...
27:33Sure, got it.
27:34That's all right.
27:34It's only just gone in.
27:36We're 20 minutes to go.
27:38I just don't think there's any way this is going to cook.
27:40This is the cast iron pan for some flatbreads.
27:42I've just rolled them out.
27:44OK.
27:44So, basically, you just need to cook the pork, cook the flatbreads.
27:48We're going to do flatbread.
27:49Romesco.
27:50Tzatziki.
27:51Uh, talamari.
27:52We're scrapping the chicken.
27:54Yeah.
27:54It's a platter, right?
27:56Uh, yeah.
27:57All kind of all piled on top of the air if you want.
27:58Oh, either either.
28:00All right.
28:00Yeah, OK.
28:01You've got this.
28:01And what's the hero ingredient?
28:03Tzatziki.
28:03It's break yoga.
28:03They didn't do any break yoga.
28:04So, quick as a flatbreaded.
28:06Tzatziki, time's up.
28:08Cleo, I'm so sorry.
28:11A la prison.
28:13Bread and water.
28:14Come on.
28:16Why?
28:16They told me.
28:18They said, like, chicken, Greek salad.
28:19They said, I won't win it.
28:20What can you do?
28:21All right.
28:22All right.
28:23There is stuff everywhere.
28:26All right, well, then, let's romesco.
28:29What the hell's in here?
28:31There's squid over there.
28:33There's cooked chicken there.
28:34There's romesco on the make.
28:36There's a tzatziki on the make.
28:38I have a bench of chaos.
28:41The dish looks like a whole heap of Greek ingredients.
28:47Oh, dear Lord.
28:49Let's just start tasting.
28:52First step, I'm going to tackle the tzatziki, which has the yogurt.
28:56Dear Lord, who the hell uses this juicer?
29:02All right.
29:03What have we got here?
29:04That definitely looks a little clumsy.
29:05This salad is basically some tomato cucumbers.
29:08Let's get some capers on that.
29:10Let's get some stuff happening.
29:14Yeah, go, let's go, let's go.
29:15Come on, let it out.
29:17Lydia, come on.
29:19Do you know where capers are, anybody?
29:22Come on, guys, I don't have time for this.
29:26So we've got a curb-crusted lamb rack,
29:28and then we've got a little almost meat and three veg.
29:31So we've got some glazed carrots with a cumin seed,
29:33some Hasselback potatoes,
29:35and a really nice yogurt sauce,
29:36and we know that the yogurt is the element we have to champion.
29:39I think they've nailed the flavours,
29:40so I think I'm just going to take my time
29:42and make sure it's all plated up really nicely.
29:44Probably give the carrots like a final little touch of colour,
29:47a little glaze.
29:48Oh, yeah, he's brushing the carrots.
29:50Look at that carrot again.
29:54This is nuts.
29:56Aaron tells me we're making a tart-a-tan.
29:58Puff pastry layered on top of fruit,
30:01there's some sugar,
30:02and it cooks in the oven,
30:03and then you flip it out onto the plate.
30:06Looking at the tart,
30:07there's no wash on it,
30:09so I pull it out,
30:10I add a wash,
30:11I crank the oven up,
30:12and I chuck it back in.
30:14Oh, my goodness.
30:15Oh, my goodness.
30:15Greek yoghurt.
30:16Ice cream's ready.
30:19Yum.
30:20Oh, that's beautiful.
30:26Catmull's super thick.
30:28I just sort of think if I can thin it out with some brandy,
30:31that will add a nice little bit of heat to the dish.
30:35Whoops.
30:37I don't actually know how to get that to stop doing that.
30:42I'm really worried about this tart.
30:44It is puffing up, which is nice.
30:47The dark sort of colour on it is starting to happen.
30:51Yeah, it's browning.
30:53It's your browning.
30:56Cross my fingers, to be honest.
30:59Spoon, spoon, spoon.
31:01Greek-style yoghurt.
31:03That's not what I expected.
31:06I taste the yoghurt sauce, and it's quite acidic,
31:08so I want to add something in there
31:10to mellow it out a little bit.
31:14I run to the pantry looking for sowing,
31:16and I find tahini.
31:18Tahini?
31:19I really love the flavour of tahini,
31:21so I race back and add the tahini
31:23into the yoghurt sauce.
31:25Oh, no.
31:25Oh, yeah.
31:26Yeah, that's tahini.
31:28With the fish sauce, it's going to taste a bit funky.
31:30I didn't put much in.
31:31I'm just trying to work out how much time
31:32I'm going to need to cook everything.
31:33I want to get the pork on,
31:35so I make sure the pan's nice and hot.
31:41What's he doing?
31:43Cork, mate.
31:44Cork the skewers.
31:50He's moving way too slow for my liking here.
31:53Come on, Pat.
31:55The pork skewers are quite small,
31:58so I shouldn't need to spend too much time on those.
32:00There's a glaze there.
32:02It looks like pomegranate molasses,
32:03so I want to get a sear on the skewers
32:05and then start to baste it.
32:08Thinking I really need to get these flatbreads on,
32:10I don't know exactly what type of flatbread they are,
32:13so I want to get at least one tester on.
32:14It's time to bring it all together.
32:16You've got 11 minutes left in the relay.
32:20When I put the flatbread in,
32:22it should have been able to get a nice puff straightaway,
32:25but there's nothing happening.
32:26They're just staying completely flat and really dense.
32:30I told MT's playing flour, not self-raising.
32:33Is there any baking powder?
32:34No.
32:35What are we going to do?
32:36What am I going to do to get this back on track?
32:39We just need Pat to go, go, go, go, go.
32:41Come on, Pat. Come on, Pat.
32:50The flatbreads don't seem to be rising.
32:52Might be a bit stodgy in the middle.
32:54Whoo!
32:56What are you going to do?
32:57How can I rescue this?
32:58Whatever you do, Pat, you've got to do it quickly.
33:00And then it hits me.
33:02Maybe if I just roll these out super thin.
33:04I'm going to see if I can get them really thin
33:06to make almost like a crisp
33:09and see how I can get this something on a plate.
33:12So you might be making a tortilla instead?
33:13No, it's all flatbread.
33:14It's just a really thin flatbread.
33:17Look, it's going to be tight,
33:18but I'll push and see what I can do.
33:20Okay.
33:22Okay, guys.
33:24Five minutes to go.
33:26Come on!
33:27Come on!
33:28You can do it!
33:35I am feeling okay.
33:38It sort of all rests on this tart-a-tan
33:41coming out of the mould.
34:08It's just a question of whether her team-mates have set up enough of a dish for them to have
34:13a chance at immunity.
34:18I've got the rumesco sauce there.
34:20It tastes really good, but I'm not sure how that's going to fit into a Greek dish.
34:26Well, I'm going to fry the protein.
34:27That is a priority.
34:29And the rest will have to fall into place in the last, um...
34:34Two minutes, everybody!
34:36Two minutes!
34:37God, leave me with the protein.
34:39And we're...
34:53He's got tweezers.
34:54So, plating up this dish should be pretty simple.
34:56I get a nice smear of the yoghurt sauce on the bottom and get a few carrots on the side.
35:03And then a nice potato on there as well.
35:06Slicing into my lamb rack that's had a little bit of time to rest,
35:08and it's got that, like, perfect medium pinkness to it.
35:12I'm really happy.
35:13We want your final dish in one minute!
35:16Come on, everybody!
35:18Got everything together on the plate.
35:21The pork skewers, the herb salad, and the yoghurt sauce.
35:25I'm good.
35:26As good as can be, I think, in this scenario with the whole no rising agent.
35:31One minute to go.
35:33The flatbreads, they're actually starting to bubble up a little bit
35:35and kind of create these little gnarly charred bits, and they look pretty good.
35:39So, I get as many on the plate as possible,
35:42and I think I might have just saved the flatbread aspect of our dish.
35:48The squid looks good.
35:50I'm going to load up the flatbread.
35:52Tzatziki, the hero.
35:54Calamari on top.
35:55Salad on the side.
35:56Am I doing something with this, or am I not?
35:5930 seconds to go!
36:02Oh, put it on. Don't put it on. What am I doing?
36:11Mmm.
36:12Nothing.
36:14She's leaving it off? She's leaving it off.
36:15Dish needs to be finished in...
36:18...10!
36:195!
36:208!
36:215!
36:215!
36:226!
36:235!
36:244!
36:253!
36:262!
36:275!
36:285!
36:285!
36:316!
36:326!
36:48We had a little bit of miscommunication and we were going to make a ta-ta-tan.
36:58It should have been a galette, so it's kind of in between now.
37:00It's actually better than I thought.
37:02I'm going to keep quiet.
37:05It looks beautiful.
37:06That's not what I expected it to be.
37:09I'm definitely very nervous.
37:11I've pivoted and it might cost us a spot in the immunity or it might actually put us there.
37:16We'll find out.
37:17I think you might have saved us.
37:18I wouldn't carry your chickens before the house.
37:20Let's put it that way.
37:22Yeah.
37:27OK.
37:28Now we're done, ready to test your dishes.
37:31So the first team is purple.
37:39As a team, we've communicated effectively and picked a dish that is not too complicated.
37:44I think it definitely looks and tastes like it's been made by one person today.
37:50Casper, what is the final dish?
37:52We've got a herb crusted lamb rack with Hasselback potatoes, honey and cumin glazed carrots and
38:01a yoghurt and black garlic sauce.
38:05Jack, is this the dish you set out tonight?
38:08It's exactly what I envisioned on the plate.
38:10It's just really clear in my head what I wanted to do and to pass on to these beautiful people.
38:14So was the Greek style yoghurt just in the sauce?
38:16Yes.
38:18OK.
38:18Let's test.
38:39When I tasted the sauce by itself, I was like, oh, but then when I got everything together,
38:45I was like, OK, now I see where they were going with this.
38:49The black garlic gave it a good little bit of funk and richness and it's still got the
38:53brightness of the yoghurt, which I think is really important for this sauce and for this
38:57dish.
38:58The carrots flavour, spot on.
39:01Loved it.
39:02The lamb was cooked beautifully, really consistently, all the way to that bone as well, tender, juicy,
39:07delicious.
39:07I love the crust.
39:08I just wish there was more of it.
39:10I love the potatoes having just that top little layer of crunch.
39:16Whoever did the sauce is unbelievable.
39:20Pretty good job, Purple Team.
39:22Pretty good job.
39:24It feels really good that the judges love the sauce and my little spin that I put on it with
39:29the ingredients of the Aleppo pepper and the black garlic.
39:32I still got it sometimes.
39:35Next up, the Blue Team.
39:42What happened today was pretty crazy move from Luke, pivoting completely and changing the
39:48whole dish.
39:49Luke's amazing.
39:50No idea how it tastes like.
39:52I hope it's going to pay off and get us immunity tomorrow.
39:56Okay, Lydia.
39:57What have we ended up on?
39:59We ended up with some calamari, flatbread and a tzatziki yoghurt sauce.
40:05So we're in Greece today.
40:09Aliona, what did you think the dish was going to be?
40:12I was going to take it to Greece initially, so here we are, but I started with the chicken
40:17and I wanted to make some roasted potatoes.
40:20I wanted to set up the basics and I kind of thought that our dish is going to evolve.
40:27Oh, we'd evolved alright.
40:28Luke, you just went rogue.
40:58First, I would like to say, I think the decision that you took, Luke, was very brave.
41:06Lydia, you did well too.
41:09You've managed to put some finesse in your sauce.
41:12I think your sauce is fantastic.
41:14Now the salad, I think, is super tasty, very well seasoned.
41:17The squid, very well cooked.
41:20Perfect.
41:21I love the tzatziki.
41:22It's a classic, strong, bold example of a traditional dip.
41:27The squid is also really beautifully cooked.
41:29When you put the two together, you can't taste the squid.
41:32Because that sauce is so tart and bright and intense with that yoghurt-y flavour
41:36and it just kind of cancels out the squid.
41:40You know, when you have like a gyros or a similar dish like this,
41:43it's usually pork because it's fatty, it has some char on it.
41:47You've got all these elements that on paper, they sound like they'll work together.
41:51But when you take a bite of all of that together, the balance was lost for me.
41:55I'm sorry guys, I wanted to love this.
41:58Good luck.
42:00I had to make some serious changes and I'm glad I did.
42:03But I definitely feel kind of the weight of responsibility knowing that I may have cost my team a spine
42:08immunity.
42:10Damn.
42:12Okay, next team, the Reds.
42:19I'm feeling a little bit nervous because I know this flatbread isn't where it should be.
42:24But I know if the flavours are all executed, this dish could still stand up to the task.
42:31Pat, what have you made?
42:33We've made pork skewers, yoghurt flatbread, a yoghurt sauce, herb salad and some pickled onions.
42:45Is this the dish it was supposed to be?
42:48Yeah, it actually is.
42:50Everything got communicated pretty clearly.
42:52That was a thing I missed.
42:54I accidentally told Em to get plain flour instead of self-raising.
42:58Right after the handover, I realised and I was like, oh no, that's flatbread.
43:02There's going to be an issue there.
43:03It is very flat, yeah.
43:05Who thinks we should eat it?
43:07Me.
43:07Yeah.
43:23I actually found it really tasty.
43:25So the marinade you did on that was amazing.
43:29Pickles were delicious.
43:30I thought the salad was really nice and refreshing.
43:32Bread, I think you did a really good job saving the day.
43:36I didn't mind that it was a bit chewy.
43:38The pork, there were a few little dry bits here and there.
43:42Then we get to our key ingredient, which is the little kind of labnari tzatziki number.
43:49There's two ways you could have gone about this.
43:50You could have hung it and then left the tahini out and just hit it with a heap of lemon
43:55juice to give that nice bit of acidity.
43:57Or you could have left it with the whey in there, hit it with the tahini so it's still got
44:01the acidity from the whey.
44:03Hanging it, adding the tahini, it just hasn't worked.
44:06And that should have been the star of the show on this dish.
44:09Based on looks, it could definitely give the opinion that it was cooked by one person.
44:15Unfortunately, when you taste it, these elements just haven't come together.
44:19The execution isn't quite what I had anticipated, so I'm a little bit disappointed on that front.
44:27I feel like this immunity cook tomorrow is becoming a little bit more distant at the moment.
44:34Next up, green team.
44:38Oh, guys.
44:40I cannot believe this dish we've served up.
44:43It actually looks okay.
44:46Hello.
44:48But I'm just so worried about that pastry.
44:52Grace, where did we end up?
44:53We've made an upside-down pear tart and a great style of yoghurt ice cream.
45:00Dot, what were you planning on making?
45:03I was thinking tart-a-tan.
45:05I vocalised tart-a-tan.
45:07In my head, I was actually thinking something else, but it came out tart-a-tan.
45:11I was thinking, you know, the one galette.
45:14Oh.
45:14You were thinking galette and you said tart-a-tan.
45:17Yes.
45:18Oh.
45:19So I made short crust with yoghurt.
45:24Oh, Lord.
45:25Look, as far as featuring yoghurt, it's one of the more creative ones today.
45:29I have no idea what it's going to be like when I cut it open.
45:32We're so excited.
45:34Let's find out together.
45:49I have no idea what it's going to be like when I cut it open.
45:52We're so excited.
45:59Does it cook?
46:08Oh.
46:10Oh, that's a shame.
46:12Oh, yeah.
46:28Oh.
46:30Yeah, devastated.
46:30Because this one showed so much promise.
46:33But unfortunately we're just left with raw pastry.
46:36Honey, thyme, orange, pears
46:39with a beautiful yoghurt forward ice cream.
46:44It all works flavour-wise.
46:45It's singing. It's doing everything it needs to.
46:47I love how the pears have soaked up all that caramel.
46:50It's had this kind of candied effect on it,
46:52so they're kind of chewy.
46:54All that lamination just tortured the dough
46:57and brought out all the gluten.
46:59Had that whatever we're calling the pastry
47:01just been golden and crispy,
47:03you might have invented a new dessert,
47:05my favourite new dessert together.
47:07It just shows how important communication is.
47:10Thanks, Green Team.
47:14They really loved the flavours,
47:16so I feel like I'm going to hold on to that.
47:18Obviously, there's a lot of work that I need to do
47:21of learning my tarts.
47:24Nearly there. Nearly there.
47:31I love this challenge.
47:35Watching you walking under pressure.
47:37Oh.
47:40There was one team who not only started with a clear vision,
47:43but thanks to their strong communication,
47:46they managed to execute their vision
47:50and deliver on flavour.
47:54Congratulations.
47:57The Purple Team!
48:01Yes!
48:02I am so stoked about this.
48:05For everyone in the whole team,
48:06I think we deserve this.
48:08Tomorrow, you'll be cooking your hearts out
48:10in an immunity challenge.
48:12Get some rest.
48:13Be ready.
48:14Because tomorrow's challenge
48:16is one you'll want to win.
48:19Good night.
48:20That's fine.
48:20Good night.
48:24Good night.
48:28Tomorrow night.
48:29Please welcome...
48:30Justine Schofield!
48:33You're playing for...
48:35An immunity pin!
48:37That's surprise number one.
48:41Number two is...
48:43We are tasting your dishes blind,
48:46so we won't know who has cooked what.
48:48What?
48:50Let's go!
48:51And in a classic French cuisine challenge...
48:55Whoa!
48:55Surprise number three shocks our Frenchman.
48:59Jean Christophe is completely flat for Gastel.
49:10You're watching...
49:12The
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