- 1 day ago
.S18e22
Category
🎥
Short filmTranscript
00:133, 2, 1, you fool.
00:17Oh, oh, that was a TV.
00:21A TV?
00:22That's a really old TV.
00:24What the...
00:28The nostalgia continues.
00:30Oh, my God. TV.
00:32Oh, my God.
00:34There'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.
01:19There 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 me.
01:37Oh, look at me.
01:38Oh, look at me.
01:38Huh?
01:39Oh, look at me.
01:40Oh, look at me.
01:41Oh, look at me.
01:42Oh, look at me.
01:44Oh, look at me.
01:46Yeah.
01:51The secret to today's challenge is communication.
01:55Oh.
01:57The toughest team challenge known to MasterChef.
02:01Oh.
02:04MasterChef fan favourite.
02:06I'm actually nervous.
02:09Oh, my gosh.
02:10There is so much going on in my mind right now.
02:13What is it?
02:15I'm so scared.
02:16Are we making a broth out of this?
02:17Muscle and coconut broth.
02:19What's that in his left hand?
02:20Is that chocolate?
02:21What is he doing with white chocolate?
02:24Team Relay.
02:29Team Relay is the only thing in this whole competition that I don't want to do.
02:36Doing a white chocolate velouté.
02:38Do you think white chocolate works with shellfish?
02:41It does.
02:42It does?
02:44Telling Marco Piyo.
02:45Oh, my gosh.
02:47I have seen these on TV when I watch MasterChef.
02:52They go two ways.
02:53It's either amazing or it's a disaster.
02:56Right.
02:56Okay.
02:57Lancashire Hot Pot.
03:02What the frigging hell is that, Jamie?
03:04That'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.
03:24And the winning team will cook in tomorrow's immunity challenge.
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.
03:44It's a fun.
03:44Oh!
03:47Oh!
03:50Oh!
03:53On the blue team is Aliona, Ulalu, Luke, and Mel.
03:58We've 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.
04:12Oh!
04:13You then have 30 seconds to hand over to whoever's cooking next.
04:19Oh, my God.
04:2130 seconds.
04:23Oh!
04:25Once your turn is up, you'll head to the locker room to watch on.
04:28Oh!
04:29You'll have access to the open pantry, but the garden is totally off limits.
04:34Okay.
04:35We 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?
04:41Oh, yeah.
04:43Okay.
04:43Who is it?
04:45Aliona, you're cooking first for blue.
04:47Red team, who's coming up first?
04:49Petro.
04:49Whoa, I like that provision.
04:51Green team?
04:53Dot?
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
05:10to get us in that top dish of the day.
05:13But 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.
05:28Ta-da!
05:30Et voilà!
05:30Ah!
05:32Farmer's Union Greek-style yogurt.
05:36Yum!
05:37I love yogurt.
05:38Woo!
05:39I'm thinking Middle Eastern.
05:40I'm thinking maybe some Greek flavors.
05:42Yummy, yummy!
05:44Then I think, OK, what about my team?
05:47Maybe I should play more to their strengths than my strengths.
05:52Super versatile.
05:54It'll work sweet or savoury.
05:57So, just be creative.
05:59You've only got 20 minutes on the clock.
06:04And that 20 minutes stops now!
06:09Come on!
06:12Oh, my gosh.
06:14Oh, my gosh.
06:1620 minutes seems like very little time.
06:20And 30 seconds?
06:21What can I even say in 30 seconds?
06:24What am I doing?
06:27What's the flour you use for, like, dough?
06:29Pastries.
06:30There we go.
06:31Sugar.
06:31Sugar, sugar.
06:33Sugar, sugar.
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.
06:42Yeah, I 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.
06:51Yogurt.
06:52I'm thinking skewers would be good.
06:55Skewers and yoghurt go great.
06:57So, I'm thinking I can make, like, a tzatziki-style sauce.
07:01So, first thing I do is get the yoghurt in the fridge to strain.
07:08To make sure that that yoghurt is 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.
07:22Hopefully, make a flatbread 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.
07:29The last cook should be able to do that in the last 10 minutes or so without any stress.
07:34I just want to set my team on the right foot.
07:37So, hopefully, I can get my marinade done and marinate 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.
07:49But also, some of 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.
07:57It'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 team mate.
08:08There's no I in team, but there's definitely an E.
08:12Bim, bam, boom.
08:13I wish I was part of that, but sadly, I won't be.
08:20I've got Jackie, Grace, and Aria.
08:23Definitely strengths, I feel for Grace and Jackie is desserts.
08:27Dot, dot, dot.
08:28Hey, Dot.
08:29What you cooking?
08:30I am cooking desserts.
08:32What kind of dessert?
08:33You've been all right.
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. What are you making?
08:42I'm thinking like a pangalette situation.
08:45I'm adding the yoghurt to the pastry,
08:47and then I'm also doing a yoghurt orange and thyme ice cream.
08:53You cannot say situation in a 30-second handover.
08:57That is not clear.
08:58Yeah, OK.
08:59And it's quite a complicated dish.
09:01I mean, if you guys can pull this off, it'll be incredible.
09:03Good luck.
09:04No situations.
09:05No situations.
09:07Clear and concise.
09:08I can do that.
09:09When I think galette, I'm thinking a free-formed tart with fruit and pastry.
09:14What a winning combination.
09:15So we will poach some pears.
09:18Poaching liquid.
09:20This is definitely not something I do often, desserts, 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.
09:43Let'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 cooking.
10:03I think I'm going to go Greek.
10:05And we're going to have some potatoes and some roasted chicken.
10:09I'm going to go chicken thigh marinated in some herbs, some mustards, roasted them in the oven, some Greek salad
10:16and the Greek yogurt tzatziki dressing.
10:20It's not too complicated.
10:22My plan today is to set up specific sections and bowls for every single element.
10:28So the first one is chicken and I'm making some marinade in the bowl.
10:32The next bowl is the tzatziki dressing.
10:34So there's yogurt in there, there's like lemons, there's a herb.
10:38So I've prided the potatoes and they're going in the oven.
10:43Whoever is going to come over and pick up, it will be very easy to explain.
10:47And from there, they 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 yogurt with the rack of lamb.
11:00It's a beautiful dish.
11:01It's nostalgic as well.
11:03So I just think it's the perfect dish for this challenge.
11:06Jack.
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 yogurt 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 them
11:19do 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.
11:25Thanks, guys.
11:26Appreciate it.
11:26Thank you so much.
11:28Yogurt 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.
11:39All right, the time has come.
11:41I'll get the next cook.
11:42We're going to get out of the way.
11:44Here we go.
11:46Let's go.
11:47Whoever's cooking next.
11:48Oh, my gosh.
11:49Hey, Jackie.
11:52Hannah, okay.
11:53So the hero ingredient is the Greek style yogurt, okay?
11:56So I'm doing a basil crusted rack of lamb.
11:59We need to hero the pork yogurt.
12:01Okay.
12:02Chicken, just have a thigh or something.
12:04That's the marinade.
12:05Pickles.
12:06There's a Greek salad.
12:07Pork.
12:08Belly skewers.
12:08Secret ingredient is yogurt.
12:10We have to use yogurt.
12:11I've got yogurt 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, and I'm like, what do I need?
12:21280 grams of plain flour.
12:22Yeah.
12:23260 grams of yogurt.
12:24Yogurt is the hero ingredient.
12:26Yogurt ice cream with orange and thyme.
12:29I've made a yogurt pastry for a tart-a-tan.
12:32It's so hard to explain everything in 30 seconds.
12:34It just goes like that.
12:36I need to get this rolled an hour.
12:37Ice cream machine on.
12:39Out of here.
12:39Come on.
12:40This way, this way, this way.
12:45Toss.
12:46Oh my god, this is wild dessert.
12:49Dot says that we're making a pear tart-a-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.
13:06So it's time to move on to the pastry.
13:07I'm making a tart-a-tan.
13:10So she's made a rough puff.
13:12It 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.
13:29And then it hits me.
13:30Oh my god, I said tart-a-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.
13:52Oh no.
13:53Changeover's done.
13:54Let's go.
13:57That, that, that.
13:59Perfect.
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 the yogurt sauce.
14:14Do 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 that 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, then 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.
14:43And then I need to sear it off so that Vinny can do the final touches and get it in
14:48the oven.
14:50Shit.
14:51We are making a skewered pork belly with some flatbread and some tzatziki.
15:00Petro's kind of set us up pretty well, so I'm just going to grab whatever Petro told me to grab
15:04and do exactly the numbers he tells me to, so then I have time whilst the flatbread is going
15:09to 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 Em, 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.
15:40Next 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.
15:51Come on.
15:53Ole, ole.
15:56Iona 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 bake the chicken down, and so I get the Maryland's off and get them through the marinade
16:14and into the oven.
16:18Alalu, welcome to the team relay.
16:22What did Aliana tell you?
16:24So 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.
16:45You'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, Ian?
16:53Flour.
16:54Self-raising.
16:57Okay, guys, one minute left.
16:59Come on.
17:00One minute, one minute.
17:03Caramel, 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.
17:12I 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.
17:21I'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, yeah.
17:40We're making dessert.
17:40Okay, yogurt.
17:42Yogurt.
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.
17:56The pears that are 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, hero.
18:11Hero.
18:11Awesome.
18:12I 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 ingredients of yogurt is the ingredient.
18:20The main ingredient is yogurt.
18:21Yogurt, yeah.
18:22Going to do the skewers, the pork skewers, right?
18:24All marinated and ready to go.
18:26Flatbread 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.
18:34Hold on.
18:37I was actually thinking of galettes.
18:39It's not puff pastry.
18:43Did I do all right?
18:44Yeah, but I stuffed you up on one thing.
18:47What?
18:48I told you to get plainly on.
18:49I should have told 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?
19:02Um, it is flatbread, skewers, tzatziki, pervy 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 molasses glaze.
19:28Annabelle.
19:28Hello.
19:29Tell 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.
19:45Yum.
19:46What are you doing?
19:47That is the yogurt.
19:48Okay, we're straining in a cheese one.
19:50Yeah, so look how much liquid's 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 the 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.
20:13The flatbread isn't really working and we've got fish sauce in our tzatziki.
20:19I've got no idea how this thing is going to taste together.
20:23Alrighty.
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.
20:38So I'm going to really focus on making that pop as soon as I get this in the oven.
20:41Hannah's seared off this lamb.
20:42I need to get it coated in that beautiful crumb and in the oven because it needs about half
20:47an hour to cook.
20:48I'm really confident that Casper will be able to finish this off and serve it on the plate
20:52beautifully.
20:55I'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.
21:06Aleppo 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 so I want to see how much flavour we can try and
21:17pack in
21:18this.
21:19Well, I'm not confusing it.
21:21Black garlic and Aleppo peppers are kind of strong in flavour.
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 and it is popping.
21:34I'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.
21:41I'm just giving these carrots a quick little glaze and they'll be ready to go.
21:47Okay, guys, eight minutes to go.
21:50Come on, please.
21:52I don't know what I'm doing.
21:54I don't do dessert.
21:55I 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 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, I was like, yoghurt rough puff.
22:12Not sure.
22:13How does that work?
22:14So Jackie's told me that there's a dough in the pastula that'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 and construct.
22:32I'm just concerned about how much we've rolled in the shortcut.
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.
22:43Just 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
22:54and trying to make this look good.
22:56But I don't know if I'm doing this right.
22:59What's he doing?
23:00He'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.
23:15Five minutes.
23:21Woo, this 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.
23:30There's a Greek salad.
23:31Well, I'll just put on a flatbread.
23:35Um...
23:35Yeah, I'm a bit nervous.
23:36I don't know how this is all coming together.
23:37What?
23:39What 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.
23:46I don't know what's going on here.
23:46That looks like a pickle.
23:48There's Greek yogurt on the bench, and it's had a little bit taken out of it.
23:51I don't know what the dish is.
23:52The yogurt's the main ingredient, and it's in...
23:57Nothing.
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.
24:09Bit of dill, bit of yogurt, bit of lemon.
24:12It just feels like I don't know if we're wherever we need to be.
24:16All right, Luke.
24:16Boys.
24:17Hit me with it.
24:17What's the dish?
24:19I'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, then that can kind of put it up a little bit.
24:35I mean, there's roast chicken, and there's this kind of mediocre-looking Greek-ish salad
24:41thing.
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.
24:56I'm going to have to switch it up.
24:57Oh, the chicken is not in the oven.
25:00What is he doing?
25:05Corners.
25:07What's he doing?
25:08What is he getting?
25:11What is it?
25:12Squid.
25:13Squid.
25:14What's he doing with the squid?
25:16Squid?
25:16Yeah.
25:17What's he thinking?
25:18The plan here is to give it a little bit with the calamari squid.
25:22With this tzatziki, we're going to use a lot of this flatbread.
25:25We're going to chuck on the Greek salad.
25:27Three minutes to go.
25:28Come on, please.
25:30Sorry.
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.
25:53Blue 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.
26:04We have to reprint the menus.
26:05Oh, God.
26:06Yeah.
26:07I hope all I have to do is just chop up some herbs and sprinkle them on.
26:11Yeah, yeah.
26:11Just taste everything together and be done.
26:14I'm going to give Lydia a few different elements, and it's going to have to head it aside.
26:17The squid, it's prepped, it's filleted, it's marinating.
26:20It'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 up.
26:29The final cooks are coming in in one minute!
26:35I've got a couple capsicum.
26:36I'll pop it on the hob, and we're going to try and put romesco in this.
26:39Behind you, I'm so sorry.
26:46Gosh, what's this red sauce called?
26:49Romesco.
26:49Romesco.
26:50I just want to make sure that Lydia can finish the whole thing.
26:56I think it's a lot for Lydia to take over.
26:57Yeah.
26:59I think there's a little bit of pressure being the last person in the relay.
27:04Stretch is in.
27:05Ready.
27:05Like, the energy outside is really nervous.
27:07I can see someone coming.
27:10Okay, final cooks.
27:11Okay, stop!
27:13Good luck, good luck.
27:14Thank you, thank you.
27:16Let's go!
27:17Here we go, here we go.
27:18You're filthy second stuff now!
27:20Come on!
27:21What are you doing?
27:22Cat!
27:22All right, let's go.
27:23What are we doing?
27:24So, we're doing a lamb rack.
27:25Okay.
27:26We think it's crusted with basil parmesan.
27:27Okay.
27:28So, we're making a pear tart tartan.
27:29Okay.
27:30It just got in.
27:30What do you think it needs?
27:32I have no idea.
27:33I've never made a tart tartan.
27:33Sure, got it.
27:34That's all right.
27:34It's only just gone in with 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.
27:43I've just rolled them out.
27:44Okay.
27:44So, basically, you just need to cook the pork, cook the flatbreads.
27:48We're going to do flatbread, romesco, tzatziki, talamari.
27:53We're scrapping the chicken.
27:54Yeah.
27:54It's a platter, right?
27:56Yeah, all kind of all parlor on top of the air if you want.
27:58Oh, either either.
28:00All right.
28:00Yeah, okay.
28:01You've got this.
28:01What's the hero ingredient?
28:03It's break yoga.
28:04They didn't do any break yoga.
28:05So, prepare for the flatbread, break yoga.
28:06Time's up.
28:08I'm so sorry.
28:11A la prison.
28:13Red and water.
28:14Come on.
28:17They 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.
28:24Stuff everywhere.
28:26All right.
28:27Well, then, let's romesco.
28:29What the hell's in here?
28:31There's squid over there.
28:33There's cooked chicken there.
28:35There's romesco on the make.
28:37There's 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.
28:57Who the hell uses this juicer?
29:02All right.
29:03What have we got here?
29:04It definitely looks a little clumsy.
29:06This 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, Lydia.
29:17Lydia, come on.
29:20Do you know where capers are, anybody?
29:22Come on, guys.
29:23I don't have time for this.
29:26So we've got a curb-crusted lamb rack, and then we've got a little almost meat and free veg.
29:31So we've got some glazed carrots with the cumin seed, some Hasselback potatoes, and a really nice yogurt sauce, and
29:36we know that the yogurt is the element we have to champion.
29:39I think they've nailed the flavors, so I think I'm just going to take my time and make sure it's
29:43all plated up really nicely.
29:44Probably give the carrots like a final little touch of color, a 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, there's some sugar, and it cooks in the oven, and then you flip
30:04it out onto the plate.
30:06Looking at the tart, there's no wash on it, so I pull it out, I add a wash, I crank
30:12the oven up, and I chuck it back in.
30:15Good, good.
30:16Greek yogurt.
30:17Ice cream's ready.
30:19Yum.
30:20Oh, that's beautiful.
30:27Catmull's super thick.
30:28I just sort of think if I can thin it out with some brandy, that will add a nice little
30:33bit 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.
30:45It is puffing up, which is nice.
30:47The dark sort of color on it is starting to happen.
30:51Yeah, it's browning.
30:53It's browning.
30:56Cross my fingers, to be honest.
30:59Spoon, spoon, spoon.
31:01Greek-style yogurt.
31:03That's not what I expected.
31:06So I taste the yogurt sauce, and it's quite acidic, so I want to add something in there to mellow
31:12it out a little bit.
31:14I run to the pantry looking for sowing, and I find tahini.
31:18Tahini?
31:19I really love the flavor of tahini, so I race back and add the tahini into the yogurt sauce.
31:25Oh, no.
31:26Oh, yeah.
31:27Yeah, 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 I'm going to need to cook everything.
31:34I want to get the pork on, so 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 life in here.
31:54Come on, Pat.
31:55The pork skewers are quite small, so I shouldn't need to spend too much time on those.
32:00There's a glaze there.
32:02It looks like pomegranate molasses, so I want to get a sear on the skewers and then start to baste
32:06it.
32:08Thinking I really need to get these flatbreads on, I 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, it should have been able to get a nice puff straight away,
32:24but there's nothing happening.
32:26They're just staying completely flat and really dense.
32:30I told Empty's plain flour not self-raising.
32:33Is there any baking powder?
32:34No.
32:35What are we going to do?
32:37What am I going to do to get this back on track?
32:40We just need Pat to go, go, go, go, go.
32:42Come on, Pat.
32:42Come on, Pat.
32:50The flatbreads don't seem to be rising.
32:52Might be a bit stodgy in the middle.
32:54Woo!
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 to 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?
33:14No, it's all flatbread.
33:15It's just a really thin flatbread.
33:17Look, it's going to be tight, but I'll push and see what I can do.
33:20Okay.
33:22Okay.
33:23Okay, 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 tartan coming out of the mold.
33:51Oh, my God.
34:01Oh, yeah.
34:02We're good.
34:02We're good.
34:03We're good.
34:03We're good.
34:03We're good.
34:04Guys, we're back on.
34:05Oh, she's lifted over.
34:07It came out.
34:08It's just a question of whether her teammates have set up enough
34:12of a dish for them to have a chance at immunity.
34:19I've got the rumesco sauce there.
34:21It tastes really good,
34:22but 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...
34:34Two minutes, everybody!
34:36Two minutes!
34:37God, leave me with the protein.
34:39And...
34:39Go on, Lydia.
34:41...where...
34:53He's got tweezers.
34:54So plating up this dish should be pretty simple.
34:57I get a nice smear of the yoghurt sauce on the bottom
34:59and 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!
35:19Got everything together on the plate.
35:21The pork skewers,
35:23the herb salad,
35:24and the yoghurt sauce.
35:25I'm good.
35:26As good as can be, I think, in this scenario
35:28with 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
35:38and 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.
36:04Don't put it on.
36:04What am I doing?
36:12Nothing.
36:14She's leaving it off?
36:15She's leaving it off.
36:16This needs to be finished in 10,
36:1910,
36:208,
36:207,
36:216,
36:235,
36:244,
36:253,
36:262,
36:275,
36:28That is it, everybody!
36:37I hope it was the right decision to keep the remiss out.
36:41Oh, beautiful, beautiful, beautiful.
36:43Well done.
36:43Come here.
36:44Oh, God.
36:46Bro, you did so well and you pivoted with the flatbread.
36:48Well done because I didn't realise
36:49but there was no celebrating.
36:51Yeah, yeah, yeah.
36:52That was my fault.
36:53We had a little bit of miscommunication
36:55and we were going to make a ta-ta-tan.
36:57It should have been a galette
36:59so 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.
37:10I'm definitely feeling very nervous.
37:11I've pivoted and it might cost us a spot in the immunity
37:14or 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 their house.
37:20Let's put it that way.
37:20Oh, not that chicken.
37:22Yeah, yeah, yeah.
37:27OK.
37:28Now we're done.
37:30Ready to test your dishes.
37:31So the first team is...
37:35Purple.
37:35Woo!
37:36Woo!
37:37Purple!
37:38Purple!
37:40As a team, we've communicated effectively
37:42and picked a dish that is not too complicated.
37:44I think it definitely looks and tastes
37:47like it's been made by one person today.
37:50Kasper, what is the final dish?
37:52We've got a herb-crusted lamb rack
37:55with Hasselback potatoes,
37:58honey and cumin-glazed carrots
38:01and a 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
38:12and to pass on to these beautiful people.
38:14So was the Greek-style yoghurt just in the sauce?
38:17Yes.
38:18Yep, yep.
38:18OK, let's taste.
38:39When I tasted the sauce by itself, I was like, ooh.
38:43But then when I got everything together, I was like, OK,
38:46OK, now I see where they were going with this.
38:49The black garlic gave it a good little bit of funk and richness
38:52and it's still got the brightness of the yoghurt,
38:55which I think is really important for this sauce
38:57and for this dish.
38:58The carrots' flavour, spot on.
39:01Loved it.
39:02The lamb was cooked beautifully, really consistently,
39:04all the way to that bone as well.
39:06Tender, juicy, delicious.
39:07I love the crust.
39:09I 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
39:27and my little spin that I put on it with the ingredients
39:29of the Aleppo pepper and the black garlic.
39:32I still got it sometimes.
39:35Next up, the Blue Team.
39:42What happened today was a pretty crazy move from Luke,
39:46pivoting completely and changing the whole dish.
39:49Looks amazing.
39:50No idea how it tastes like.
39:52I hope it's going to pay off and get us immunity tomorrow.
39:56OK, Lydia, what have we ended up on?
39:59We ended up with some calamari,
40:03flatbread and a tzatziki yoghurt sauce.
40:06So 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,
40:14so here we are, but I started with the chicken
40:18and I wanted to make some roasted potatoes.
40:21I wanted to set up the basics
40:23and I kind of thought that our dish is going to evolve.
40:27Oh, we'd evolved all right.
40:29Luke, you just went rogue.
40:40We're in Greece today.
41:00Luke, you were in Greece today.
41:01I think the decision that you took, Luke, was very brave.
41:06Lydia, you did well too.
41:09You've managed to put some thinness 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.
41:21Perfect.
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
41:35and intense with that yogurty flavour
41:37and it just kind of cancels out the squid.
41:41You 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,
41:50they sound like they'll work together.
41:51But when you take a bite of all of that together,
41:53the balance was lost for me.
41:55I'm sorry, guys. I wanted to love this.
41:58Thank you. Good 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
42:06knowing that I may have cost my team a spine immunity.
42:10Damn.
42:12Okay, next team, the Reds.
42:20I'm feeling a little bit nervous
42:21because I know this flatbread isn't where it should be,
42:24but I know if the flavours are all executed,
42:27this dish could still stand up to the task.
42:31Pat, what have you made?
42:33So we've made pork skewers,
42:36yoghurt flatbread,
42:38a yoghurt sauce,
42:40herb salad,
42:41and 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
42:57instead of self-raising.
42:58Right after the handover,
43:00I realised, and I was like,
43:01oh, no, that's flatbread.
43:02There's going to be an issue there.
43:04It is very flat, yeah.
43:05Who thinks we should eat it?
43:07Me.
43:24I actually found it really tasty.
43:26So the marinade you did on that was amazing.
43:29Pickles were delicious.
43:30I thought the salad was really nice and refreshing.
43:33Bread, I think you did a really good job saving the day.
43:36I didn't mind that it was a bit chewy.
43:38Um, the pork.
43:39There were a few little dry bits here and there.
43:43Then we get to our key ingredient,
43:46which is the little kind of lab-nari-satsiki number.
43:49There's two ways you could have gone about this.
43:51You could have hung it and then left the tahini out
43:53and just hit it with a heap of lemon juice
43:55to give that nice bit of acidity.
43:57Or you could have left it with the whey in there,
44:00hit it with the tahini so it's still got the 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
44:13that it was cooked by one person.
44:15Unfortunately, when you taste it,
44:16these elements just haven't come together.
44:20The execution isn't quite what I had anticipated,
44:24so I'm a little bit disappointed on that front.
44:27I feel like this immunity cook tomorrow
44:30is becoming a little bit more distant at the moment.
44:35Next up, green team.
44:38Well, guys, I cannot believe this dish we've served up.
44:44It actually looks OK.
44:47Hello.
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
44:57and a great style of yoghurt ice cream.
45:01Dot, what were you planning on making?
45:03I was thinking tart-a-tan.
45:06I vocalised tart-a-tan.
45:07In my head, I was actually thinking something else,
45:09but it came out tart-a-tan.
45:11I was thinking, you know, the one galette.
45:14You were thinking galette, and you said tart-a-tan.
45:18Yes.
45:18Oh!
45:20I made short crust with yoghurt.
45:24Oh, Lord.
45:25Look, as far as featuring yoghurt,
45:27it's one of the more creative ones today.
45:30I have no idea what it's going to be like when I cut it open.
45:33We'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.
45:53We're so excited.
46:00Is it...
46:01Is it clipped?
46:09Oh.
46:10Oh, that's a shame.
46:28Yeah, devastated!
46:30Cos this one showed so much promise.
46:33But unfortunately, we're just left with raw pastry.
46:36Honey, thyme, orange, pears.
46:40With a beautiful yoghurt forward ice cream.
46:44It all works flavour-wise.
46:45It's singing.
46:46It'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,
46:53so they're kind of chewy.
46:55All 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,
47:06my favourite new dessert together.
47:08It just shows how important communication is.
47:11Thanks, Green Team.
47:14They really loved the flavours,
47:16so I feel like I'm going to hold on to that.
47:19Obviously, there's a lot of work that I need to do
47:21of learning my tarts.
47:24Nearly there.
47:25Nearly there.
47:31I love this challenge.
47:35Watching you walking under pressure.
47:37Oh.
47:40There was one team
47:41who 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.
47:58The Purple Team!
48:00Yes!
48:02I am so stoked about this.
48:05For everyone in the whole team,
48:07I think we deserve this.
48:08Tomorrow you'll be cooking your hearts out
48:10in an immunity challenge.
48:12Get some rest, be ready,
48:14because tomorrow's challenge
48:16is one you'll want to win.
48:19Good night.
48:20That's fine.
48:22Good night.
48:28Tomorrow night...
48:29Please welcome...
48:30Justine Schofield!
48:33You're playing for...
48:35An immunity pin!
48:38That'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...
48:55Surprise number three shocks our Frenchman.
48:59Jean Christophe is completely flat-bergasted.
49:03We'll be right back next and we'll see you next week.
49:03Business from Brad...
49:04Be-
49:04Be-
49:05Be-
49:05You're...
49:09You're-
49:10Hey, baby, you're...
49:12You're-
49:12You're-
49:12By...
49:12Be-
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