- 3 weeks 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.
03:47Jamie!
03:50Oh!
03:53On the blue team is Eliana, 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?
04:45Eliana, 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...
06:07Stop there!
06:09Come on!
06:10Come 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.
06:42Are you sure?
06:42I think I am.
06:44You think?
06:45I'm gonna take a bit of inspiration from my Greek and Middle Eastern cooking here.
06:49Pork belly.
06:51Yoghurt.
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
07:07to 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 gonna be able to cook really quickly.
07:29The 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.
07:37So, hopefully, I can get my marinade done and marinate this pork
07:40so the next person can go to skewering.
07:43I love this.
07:44The Team Relay, it produces some of the most amazing successes
07:47that we've seen in this kitchen, but also some of the most tragic failures as well.
07:52I think it's gonna be great for cooks that usually have a very set idea
07:55about what they want to 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 teammate.
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.
08:19Team Green!
08:20I've got Jackie, Grace and Ara.
08:23Definitely strengths, I feel, for Grace and Jackie is desserts.
08:28Dot, dot, dot!
08:28Hey, Dot!
08:29Whatcha cooking?
08:31I am cooking desserts.
08:32What kind of dessert?
08:33Even all night.
08:34We've got two girls on 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.
08:42What 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.
09:07Clear and concise.
09:08I can do that.
09:09When I think galette, I'm thinking a free-formed tart.
09:12With fruit and pastry, what a winning combination.
09:15So, we will poach some pears.
09:18Poaching liquid.
09:19This 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, ten minutes down, ten 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 and we're going to have some potatoes and some roasted chicken.
10:09I'm going to go chicken thigh marinated in some herbs, some mustard, roast 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 fried 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, they can
10:49elevate 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, it'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.
11:11Hasselback 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 do what
11:20they want to do with it.
11:21Keep it simple, communicate really well when they come in and then go from there.
11:25Alright.
11:25Thanks guys.
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.
11:39The 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.
11:57So I'm doing a basil crusted rack of lamb.
11:59We need to hero the...
12:01Yoghurt.
12:01Okay.
12:02Chicken.
12:02Just 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.
12:17Petra's going, you've got to get a flatbread on.
12:19And I'm like, what do I need?
12:20280 grams plain flour.
12:22Yeah.
12:23260 grams yogurt.
12:24Yoghurt is the hero ingredient.
12:26Yoghurt 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 and out.
12:37Ice cream machine on.
12:39Out of here.
12:40Come on.
12:40This way.
12:41This way.
12:41This way.
12:45Dot.
12:46Oh my God.
12:47This is wild.
12:48Dessert.
12:48Dot 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.
13:04Alright Dot, I got you.
13:06So it's time to move onto the pastry.
13:07I'm making a tart-a-tan.
13:09Okay.
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.
13:28And then it hits me.
13:30Oh my God.
13:31I 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.
14:04I 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.
14:25So 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 criss-cross 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.
14:59Petro's kind of set us up pretty well.
15:01So I'm just going to grab whatever Petro told me to grab and do exactly the numbers he tells
15:06me to.
15:06So then I have time whilst the flatbread is going to get on to other things.
15:10Yeah, Sam.
15:11Kitchen aid.
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 is 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.
15:46And I am skewering as quickly as possible.
15:49Nine minutes to go.
15:51Come on.
15:53Ole, ole.
15:56Ole.
15:56Ole.
15:57Ole seems to have got started on a few things.
15:58So we're doing a Greek salad with a chicken thigh.
16:01And 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.
16:09And so I get the Merrylands off and get them through the marinade and into the oven.
16:18Ole, ole.
16:19Welcome to the Team Relay.
16:22What did Ole Ole tell you about?
16:23So we are doing a Greek salad with some roasted chicken and some potatoes.
16:30And the hero ingredient is yoghurt.
16:31OK.
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.
16:46So I was thinking one way to make the dish less simple is to add a flatbread.
16:52What is it again?
16:53Flour.
16:54Self-raising.
16:57OK, guys.
16:58One minute left.
16:59Come on.
17:00One in, one in.
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.
17:14And so what Aaron has to do is watch it and let it cook.
17:17I think the pears will be done.
17:19That's 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.
17:34Change over now, everyone.
17:36Let's do it.
17:36Let's do it.
17:37Let's do it.
17:37Come on.
17:39Oh, yeah.
17:40We're making dessert.
17:40OK.
17:41Yogurt.
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.
17:48Ice cream's on, don't worry about it.
17:50So Dot's got a rough puff in the fridge.
17:52So once it gets harder, we need to get the tart tartan in the oven before you go.
17:56OK.
17:56Pears that are poached, you need caramel on the bottom.
17:59It's a lamb dish.
18:00Yep.
18:00This is our sauce.
18:01You can work on that.
18:02Yep.
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.
18:12I think I need to use yogurt today.
18:14I thought we needed maybe one more element, so I kind of ran on.
18:17Potatoes.
18:17The main ingredient's yogurt.
18:19It's the ingredient.
18:20The main ingredient's yogurt?
18:21Yogurt, yep.
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.
18:31Yep.
18:31And the Greek yogurt's in the fridge.
18:32In the fridge.
18:33Yep.
18:33Alright, see ya.
18:37I was actually thinking of galette.
18:39It's not puff pastry.
18:43Did I do alright?
18:44Yeah, but I stuffed you up on...
18:46I told you to get plain flour and I told you to get self...
18:51Self-raising.
18:51Self-raising.
18:52Yeah.
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?
19:03Um...
19:04It is...
19:06Flatbread, skewers, tzatziki, herby salad, sitch.
19:13Might do a tester of one of the skewers and just make sure that I'm happy with the seasoning on
19:17that.
19:18I 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.
19:30Are you pleased with the skewers?
19:32The 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.
19:40So today we will be cooking pork skewers.
19:45Yum.
19:46What are you doing?
19:47That is the yoghurt.
19:48So...
19:49Okay, we're straining it in a...
19:49Yeah, so look how much liquids 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.
20:11Oh my God.
20:12The flatbread isn't really working and 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 yoghurt sauce is going to be the star so I'm going to really focus on making that pop.
20:39As 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 in the oven because it needs about half an hour
20:47to cook.
20:49I'm really confident that Casper will be able to finish this off and serve it on the plate beautifully.
20:55I'm looking at this bowl of a yoghurt 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 needs a bit more vibrancy.
21:05Aleppo peppers have a nice bit of heat and then I see the black garlic in the pantry and I
21:11go 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 this.
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 just want 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.
21:47OK guys, eight minutes to go. Come on, please.
21:52I don't know what I'm doing. I don't do dessert.
21:54I know conceptually what a tart satin is. I'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.
22:07So, I'm freaking out.
22:09I was thinking, I was like, yogurt rough puff. Not sure. How does 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 and construct.
22:32I'm just concerned about how much we've rolled in the short cut.
22:36No more lamination.
22:38We need to get it. It's got to go in the oven.
22:41Yeah, we've got to get it in the oven.
22:43Caramel's done.
22:43Just got to drizzle the caramel into the pan before I put a pastry on top.
22:48I'm focusing on slicing up these pears and trying to lay them out in a circular pattern
22:54and, like, trying to make this look good.
22:56But 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!
23:15Five minutes!
23:21Woohoo!
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.
23:30There's a Greek salad.
23:31Well, I'll just put on a flatbread.
23:34Um...
23:35Yeah, I'm a bit nervous.
23:36I don't know how this is all coming together.
23:37Why the...
23:39What was a blender 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...
23:56Nothing.
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
24:03Greek-inspired yogurt dip, like 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...
24:13I don't know if we're where 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.
24:27I'm making a tzatziki, and I'm hoping that if we can punch as much flavour 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.
24:47Wow.
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.
25:14Squid.
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.
25:23With 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.
25:31The calamari, I'm thinking we're just going to fry it up in a fried pan with a bit of chilli,
25:35garlic, lemon.
25:36I'll leave it to Lydia to cook right at the end.
25:38She knows Greek flavours, 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 it.
25:57So he's just got 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.
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 marinading.
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.
26:28Yeah.
26:28Then we have it back up.
26:29The final cooks are coming in in one minute!
26:35I've grabbed a couple capsicum.
26:36I'll pop it on the hob, and we're going to try and put romesco in this.
26:39Behind us.
26:40I'm so sorry.
26:46Gosh, what's this red sauce called?
26:49Romesco.
26:49Romesco.
26:50I just want to make sure 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 last person in the relay.
27:04Stretches in.
27:05I'm ready.
27:05Like, the energy outside is really nervous.
27:07I can see someone coming.
27:10Okay, final cooks.
27:13Good luck, good luck.
27:14Thank you, thank you.
27:16Let's go.
27:17Here we go.
27:17Here we go.
27:18Here we go.
27:18You're filthy so good stuff now.
27:20Come on.
27:21Here you are.
27:22Kat!
27:23Alright, 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.
27:28Okay.
27:28So, we're making a pair of ta-pa-tan.
27:29Okay.
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 right.
27:35It'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.
27:43I'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 piled on top of the turkey one.
27:58I don't either either.
28:00All right.
28:00Yeah, okay.
28:01You've got this.
28:01What's the hero ingredient?
28:03It's great yoga.
28:04They didn't do any great yoga.
28:05Let's go, Ricky.
28:06Time's up.
28:08I'm so sorry.
28:11All right.
28:16All right.
28:22All right.
28:22There is stuff 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.
28:57Dear Lord, who the hell uses this juicer?
29:02All right.
29:03What have we got here?
29:04That 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, Liz.
29:15Go, Liz.
29:15Come on, Lydia.
29:18Lydia, come on.
29:20Do you know where capers are, anybody?
29:22Come on, guys.
29:23I don't have time to do this.
29:26So, we've got a curb crust and lamb rack,
29:28and then we've got a little almost meat and three veg.
29:31So, we've got some glazed carrots with the cumin seed,
29:34some 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.
29:55This is nuts.
29:56Aaron tells me we're making a tart-a-tan.
29:58Puff pastry layered on top of fruit,
30:02with some sugar, and it cooks in the oven,
30:04and then you flip it out onto the plate.
30:06Looking at the tart, there's no wash on it,
30:09so I pull it out, I add a wash,
30:11I crank the oven up, all right,
30:13and I chuck it back in.
30:14I'm good, I'm good.
30:16Greek yogurt.
30:16Ice cream's ready.
30:19Yum.
30:20Oh, that's beautiful.
30:26The caramel'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 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,
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 into the yogurt sauce.
31:25Oh, no. Oh, 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
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?
31:43Pork, mate.
31:44Pork 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,
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.
32:15It'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 straight away,
32:24but there's nothing happening.
32:26They're just staying completely flat and really dense.
32:30I told empty his plain 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?
32:40We 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.
32:54Whoo!
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 thinking 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 tortilla instead?
33:14No, it's all flatbread.
33:15It'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.
33:21OK.
33:23OK, guys, five minutes to go.
33:26Come on, come on!
33:27Come on!
33:28You can do it!
33:35I am feeling OK.
33:38It sort of all rests on this tata tan
33:41coming out of the mould.
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.
34:04We're good.
34:04We'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
34:11have set up enough of a dish for them
34:13to have a chance at immunity.
34:18I've got the rumesco sauce there.
34:21It tastes really good, but I'm not sure how that's going
34:24to 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!
34:37Oh, God, leave me with the protein.
34:39And...
34:39Go on, Lydia.
34:41We're...
34:42In.
34:43Yeah!
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
35:08to rest, and 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, the herb salad, and 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
35:44the flatbread aspect of our dish.
35:48The squid looks good.
35:50I'm gonna 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!
36:03Oh, put it on. Don't put it on. What am I doing?
36:12No.
36:13She's leaving it off?
36:15She's leaving it off?
36:15She's leaving it off.
36:16This needs to be finished in...
36:1810!
36:195!
36:208!
36:217!
36:226!
36:225!
36:244!
36:253!
36:262!
36:275!
36:285!
36:285!
36:305!
36:325!
36:335!
36:355!
36:355!
36:365!
36:376!
36:385!
36:496!
36:496!
36:496!
36:497!
36:506!
36:567!
36:577!
36:578!
36:577!
36:578!
36:578!
36:587!
36:588!
36:599!
36:59of in between now it's actually better than i thought i'm going to keep quiet it looks beautiful
37:06that's not what i expected it to be i'm definitely feeling very nervous i've pivoted and the other
37:12might cost us a spot in the immunity or it might actually put us there we'll find out i think
37:17you
37:17might have saved us i wouldn't carry chickens before the house let's put it that way i don't
37:22yeah yeah okay now we're done ready to test your dishes so the first team is purple
37:40as a team we've communicated effectively and picked a dish that is not too complicated
37:45i think it definitely looks and tastes like it's been made by one person today
37:50casper what is the final dish we've got a herb crusted lamb rack with hustleback potatoes
37:58honey and cumin glazed carrots and a yogurt and black garlic sauce
38:05jack is this the dish you set out tonight it's exactly what i envisioned on the plate it's just
38:10really clear in my head what i wanted to do and to pass on to these beautiful people so was
38:15the greek
38:15style yogurt just in the sauce yes yep okay let's taste
38:39when i tasted the sauce by itself i was like oh but then when i got everything together i was
38:46like okay
38:46now i see where they were going with this the black garlic gave it a good little bit of funk
38:51and
38:51richness and it's still got the brightness of the yogurt which i think is really important for this
38:57sauce and for this dish the carrots flavor spot on loved it the lamb was cooked beautifully really
39:04consistently all the way to that bone as well tender juicy delicious i love the crust i just wish there
39:09was more of it i love the potatoes having just that top little layer of crunch whoever did the sauce
39:17is unbelievable pretty good job purple team pretty good job it feels really good that the judges love
39:27the sauce and my little spin that i put on it with the ingredients of the aleppo pepper and the
39:30black
39:30garlic i still got it sometimes next up the blue team
39:42what happened today was pretty crazy move from luke pivoting completely and changing the whole dish
39:49looks amazing no idea how it tastes like i hope it's gonna pay off and get us immunity tomorrow
39:56okay lydia what have we ended up on we ended up with some calamari flat bread and a tzatziki yogurt
40:05sauce
40:06so we're in grease today aliana what did you think the dish was going to be i was going to
40:13take it to
40:13grease initially so here we are but i started with the chicken and i wanted to make some roasted potatoes
40:21i wanted to set up the basics and i kind of thought that our dish is going to evolve oh
40:27we'd evolved
40:28all right luke you just went rogue
40:59first i would like to say i think the decision that you took luke was very brave
41:06lydia but you did well too you've managed to put some finesse in your sauce i think your sauce is
41:13fantastic now the salad i think is super tasty very well seasoned the squid very well cooked
41:20perfect i love the tzatziki it's a classic strong bold example of a traditional dip the squid is also
41:28really beautifully cooked when you put the two together you can't taste the squid because that
41:33sauce is so tart and bright and intense with that yogurty flavor and it just kind of cancels out the
41:39squid you know when you have like a euros or a similar dish like this it's usually pork because
41:45it's fatty it has some char on it you've got all these elements that on paper they sound like they'll
41:50work together but 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 thank you good luck thank you i had to make some serious
42:01changes
42:02and i'm glad i did but i definitely feel kind of the weight of responsibility knowing that i may have
42:07cost my time a spine immunity okay next team the reds
42:20i'm feeling a little bit nervous because i know this flatbread isn't where it should be but i know
42:25if the flavors are all executed this dish could still stand up to the task
42:31but what have you made so we've made pork skewers yogurt flatbread a yogurt sauce herb salad and some
42:42pickled onions
42:45is this the dish it was supposed to be yeah it actually is everything got communicated pretty
42:51clearly that was a thing i missed i accidentally told him to get plain flour instead of self-raising
42:58right after the handover i realized and i was like oh no that's flatbread there's going to be an
43:03issue there it is very flat yeah who thinks we should eat it me i actually found it really tasty
43:25so the marinade you did on that was amazing pickles were delicious i thought the salad was really nice
43:32and refreshing bread i think you did a really good job saving the day i didn't mind that it was
43:37a bit
43:37chewy um the pork there were a few little dry bits here and there then we get to our key
43:45ingredient which
43:46is the little kind of labnari tzatziki number there's two ways you could have gone about this you could
43:51hung it and then left the tahini out and just hit it with a heap of lemon juice to give
43:55that nice bit
43:56of acidity or you could have left it with the whey in there hit it with the tahini so it's
44:01still got
44:02the acidity from the whey hanging it adding the tahini it just hasn't worked and that should have been
44:08the star of the show on this dish based on looks it could definitely give the opinion that it was
44:13cooked
44:13by one person unfortunately when you taste it these elements just haven't come together
44:20the execution isn't quite what i had anticipated so i'm a little bit disappointed on that front
44:26i feel like this immunity cook tomorrow is becoming a little bit more distant at the moment
44:34next up green team oh guys i cannot believe this dish we've served up it actually looks okay hello
44:48but i'm just so worried about that pastry grace where did we end up we've made an upside down pear
44:55tart
44:57and a great style of yogurt ice cream dot what were you planning on making i was thinking tartar tan
45:06i vocalized tartan in my head i was actually thinking something else but it came out tartar tan
45:11i was thinking you know the one galette oh you were thinking galette and you said tartar tan yes
45:18oh i made short crust with yogurt oh lord look as far as featuring yogurt it's one of the more
45:28creative ones today i have no idea what it's going to be like when i cut it open we're so
45:33excited let's
45:34find out together
45:49i have no idea what it's going to be like when i cut it open we're so excited
45:54i have no idea what it's going to be like when i cut it open we're so excited
46:09oh oh that's a shame
46:29yeah devastated because this one showed so much promise
46:33but unfortunately we're just left with raw pastry honey thyme orange pears with a beautiful yogurt
46:42forward ice cream it all works flavor wise it's singing it's doing everything it needs to i love
46:48how the pears have soaked up all that caramel it's had this kind of candied effect on it so they're
46:53kind
46:53of chewy all that lamination just tortured the dough then brought out all the gluten had that
46:59whatever we're calling the pastry just been golden and crispy you might have invented a new dessert my
47:06favorite new dessert together it just shows how important communication is thanks green team
47:14oh they really loved the flavors so i feel like i'm going to hold on to that obviously there's a
47:20lot
47:20of work that i need to do of learning my tarts nearly there nearly there oh
47:32i love this challenge watching you walking under pressure oh
47:40there was one team who not only started with a clear vision but thanks to their strong communication
47:45they managed to execute their vision they managed to execute their vision and deliver on flavor
47:54congratulations
47:58the purple team yes i am so stoked about this for everyone in the whole team i think we deserve
48:08this
48:08tomorrow you'll be cooking your hearts out in an immunity challenge get some rest be ready
48:15because tomorrow's challenge is when you'll want to win good night
48:28tomorrow night please welcome
48:33you're playing for an immunity pin
48:37that's surprise number one number two is we are tasting your dishes blind so we won't know who has
48:48cooked what and in a classic french cuisine challenge surprise number three shocks our frenchman
48:59joe christophe is completely flat for gaston
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