- 2 days ago
2026.Season 18 Episode 42 - Team Challenge: Fine Dining
Category
📺
TVTranscript
00:14Oh
00:31Oh
00:33It's awesome to be outside the fresh air is it
00:47This is the last round of knockout week
00:50So it's your final chance to cook a top dish and keep yourself safe from tomorrow's elimination. Yeah
00:57Guess what?
01:00It's a team service challenge
01:05I have been waiting for these for so long service challenges are really the only
01:10Taste you get of cooking in a commercial kitchen. I cannot wait for this challenge
01:18Today you're cooking for the people who grow the ingredients
01:23We're lucky to have here in the master chef kitchen
01:25Oh
01:27Cole's farmers and producers
01:32You'll be split into two teams of three
01:35Each team treating these farmers and producers to a two-course fine dining lunch to thank them for all their
01:42hard work
01:43Yeah, this is gonna be so good. Oh my gosh
01:48Now
01:49When I know what you're cooking with yeah
01:51Yeah
01:52Yeah
01:55Bring in the delivery
01:57What what what where is it? Oh, I can hear it
02:02I can hear something
02:06I can hear it
02:07I can hear it
02:07I can hear it
02:08I can hear it
02:08Yeah
02:17Oh, there we go
02:33Oh, wow
02:33Thank you, Rebecca and Tanya.
02:35Welcome ladies.
02:39Why don't you tell us a little bit about what you've brought in.
02:42So, these amazing babies, they are predominantly grown in Victoria, New South Wales and South
02:50Australia.
02:51Mmm.
02:51And Rebecca, what do you have?
02:53So these amazing babies are only grown in Queensland and these ones have come from the
02:57Sunshine Coast.
02:58I would describe them as, like, the king of fruit.
03:01Ooh!
03:04Alright Tanya, show us what you've got.
03:07Today, I've brought in navel oranges.
03:13We're gonna zest everything.
03:15They are just so special because of the amazing amount of things that you can do with them.
03:21I really like to make mimosas because then I get my champagne but I also get my vitamin
03:27C.
03:30And Rebecca, what's in your crate?
03:33Today, I have brought pineapples.
03:35Oh!
03:37Nice!
03:38I like it.
03:38I think pineapples are amazing because they look so aggressive but they're actually so
03:43sweet and beautiful.
03:45You cannot go past sliced pineapple on the barbecue.
03:48It's absolutely the best.
03:51Thank you so much for bringing in these incredible fruits.
03:54We'll see you in a couple of hours' time for the tasting.
03:57Can't wait.
03:57Looking forward to it.
03:58Thanks again.
03:58Thanks guys.
03:59Today I'm gonna be doing mimosas and barbecued pineapple.
04:03The surprises don't stop there.
04:06Each team is getting a special someone to help them on the pass.
04:10It's better.
04:11So cool.
04:12We've brought in two seriously distinguished chefs.
04:17One comes with a Michelin star.
04:21And the other is the first MasterChef contestant to ever earn a chef's hat.
04:26Please give a round of applause to Andy Allen and John Kristoff and Andy.
04:38I'm actually really excited that it's Chef John Kristoff and Andy.
04:41It's really game on now, isn't it?
04:43Come on!
04:44They know our strengths and weaknesses.
04:47Let's get you in the teams.
04:50If you get a yellow apron, you're cooking pineapple with Andy.
05:01You are cooking with orange with me.
05:06I am on the yellow team.
05:08Nice.
05:09Cooking under our mentor Andy.
05:11And pineapples is probably one of my favourite fruits.
05:13I'm so excited.
05:15Okay.
05:16First team, we have Annabelle, Vinnie and Aaron.
05:21With me, cooking oranges, is Pat.
05:25Aleona and Petro.
05:32Petro, are you happy with this situation?
05:34Yeah.
05:35I'm really happy with the team.
05:37Really happy with the ingredient.
05:38Really happy with the challenge.
05:40I'm really happy with John Kristoff.
05:41Ah, yeah.
05:42So, really looking forward to it.
05:44Yeah.
05:45Not at that.
05:46Not at that.
05:46Not at that.
05:49Aaron's a fine dining challenge, so it must be right up your alley.
05:52Yeah, I'll just have to take things really small again.
05:57Yeah, I'm excited.
05:58I'm super keen with Annabelle and Vinnie and I can't wait to work under Andy.
06:01Because, you know, this will be the closest I'll get to a professional kitchen.
06:03So, let's get it.
06:05Nice.
06:05We're giving you two hours to plan, prepare and cook.
06:10A fine dining meal for 16 diners each.
06:14Plus, Sophia and myself.
06:16Girls, no!
06:17Aww.
06:17Aww.
06:19You must feature your fruit in both main and dessert dishes.
06:23All the dessert dishes.
06:25Okay.
06:25You'll find everything you need, including the pineapples and the oranges, in the pantry.
06:31The team who serves the best two-course meal will win the immunity that you've all been working so hard
06:37towards.
06:38The bottom team will be cooking in the elimination with Hannah, Luke, Casper and Emily.
06:44Both teams will have a few minutes to plan before we send in the big guns, Andy and John Christophe.
06:49Are you ready?
06:50Yeah.
06:51Yeah.
06:52Your time...
06:54Starts...
06:55Now!
06:56Oh!
06:58Come on, Vinnie.
07:00Come on, Vinnie.
07:00Come on, Vinnie.
07:02Come on, Vinnie.
07:03Quick!
07:04Alright, let's get a move.
07:05Let's get a move.
07:06I love team service challenges and it's exciting cooking with Pat and Alyona.
07:10Alright, who's got the best hand writing here?
07:13I can do it.
07:14Alyona.
07:15She's the orange queen.
07:16I think she's using them almost in every dish.
07:19So, I don't think we're going to have any issues with inspiration today.
07:22So, what were you guys thinking for mains?
07:24Duck.
07:24I've never made duck a la orange before and I don't know.
07:28Well, not like a la orange, but I've made the duck and we can do the sauce.
07:32What about the sides?
07:33We could do a puree.
07:34Yeah, okay.
07:35You guys keep doing that.
07:36Okay, cool.
07:39Luckily, Alyona's got a clear plan with our main.
07:42I definitely feel more confident with orange in a dessert.
07:45So, I really want to take the lead here.
07:49Tars?
07:49Yeah, I was thinking of doing two big tars.
07:51Oh!
07:52Okay, okay, okay.
07:53Is that or eclairs?
07:54Are you comfortable making shoes?
07:56I'm comfortable making shoes.
07:57I've just never made eclairs.
07:58But we do have the patissier expert with us on our side today.
08:02Eclairs is such a traditional French pastry.
08:05It is fine dining.
08:07And I think it would be a good opportunity to learn from the Michelin star pastry chef.
08:12You know, this is why I've come to MasterChef.
08:14All right.
08:15First team's off.
08:16Come on, guys!
08:17Let's go!
08:18Okay, guys.
08:20We really need to lock in an idea.
08:24So, we're going to do a chicken thigh.
08:26Are you happy with chicken thigh?
08:27You want something?
08:27I don't know.
08:28I just think if I'm going to a nice restaurant...
08:30You want to do pork?
08:31I would think a nice pork chop would look better.
08:33Yeah.
08:34Okay, so pork chop.
08:36I think I'm more comfortable with chicken because it's a smaller piece, that's all.
08:40The other thing with chicken, though, is you have to butcher it.
08:42They're all going to look different.
08:43Where's that?
08:44That's going to be butcher.
08:45It's ready to go.
08:45You just cut it up.
08:46What is the pork?
08:46Oh, my gosh.
08:47It's ready.
08:47Okay.
08:48This is exciting.
08:49Po and I get to be the tasters today.
08:51And you two are in the kitchen leading your teams.
08:53Which is also exciting.
08:54Very exciting.
08:55I love it.
08:56I'm so glad about the orange.
09:00There's nothing in cooking world where you cannot possibly add a bit of orange juice.
09:06So, I'm super pumped.
09:08Look, I think it's an advantage to have the more unique ingredient, you know?
09:13I do, because that is going to be, it's going to stand out.
09:16You better get changed and join them.
09:18Good luck.
09:19Good luck, ladies.
09:27They're going to be a good looking dragon.
09:33Come on, guys.
09:34The clock's started.
09:35But you tell me, because I don't know these flavours.
09:38Oh, my God.
09:38We have wasted 10 minutes over what protein to use.
09:42Alright, yellow team.
09:43Not off to a great start.
09:46Like pineapple for me, in a dessert.
09:48Yeah.
09:48That's where we win this.
09:49Yeah.
09:50Okay.
09:50I was thinking doing like a dessert roti.
09:53Okay.
09:53And then do a toasted coconut ice cream, a pineapple fish sauce caramel, then some little
09:56pickled pineapples over the top.
09:58I think it sounds amazing.
09:59Are we confident to do the roti?
10:01I worry about the time.
10:03If you guys tell me you can do it, I'm all on board.
10:06I didn't want to serve like a boring dessert.
10:08I wanted to do like something a little bit like...
10:09Yeah.
10:09Out of the box.
10:10Interesting.
10:11Let's do it.
10:12What are we thinking for the main?
10:14Pork chop.
10:15Yep.
10:15Marinated in a pineapple sambal.
10:17Is that right?
10:17Mm-hmm.
10:18We've got the spring onion oil.
10:20And we're just still tossing up on the sides.
10:23Yeah, it seems a little bit unfinished.
10:26You're obviously going for like Southeast Asian flavours here.
10:29Yes, yeah.
10:31With the sambal, is that something that we could marinate but also have some on the plate?
10:36Yeah, we could actually.
10:37So I could actually sieve it through, get rid of all the bits and then have that on the
10:40plate.
10:40Because that's going to be like the pineapple element.
10:43Yeah.
10:43So I feel like we need to reinforce the pineapple flavour here.
10:45Yep.
10:46I feel like it does need something else.
10:49Yep.
10:50You've got go suss the pantry out for something starchy.
10:53It doesn't have to necessarily be starchy.
10:55But I think it just needs to be something else substantial.
10:59Mm.
10:59Okay?
11:00Go and have a look.
11:01Okay.
11:02You get onto the ice cream and the roti.
11:04Yep.
11:04And then we'll check back in.
11:07Aaron and Vinny are going to do the main course and I'll look after the dessert.
11:12Okay.
11:13We know we're doing a Southeast Asian vibe.
11:16Mmm, sugar.
11:16But I am worried that our dish hasn't been blocked in.
11:19Okay.
11:20There's only a 50-50% chance of going into elimination tomorrow.
11:24So we have to really put our best foot forward.
11:28Ooh, I love it already.
11:31How are you, Pat?
11:31I'm good, mate.
11:32How are you?
11:32A little bit of massage before we start.
11:34Oh, that's nice.
11:36Okay.
11:37So we've got duck.
11:38Yeah, so we are cooking pen-seared duck breast with a parsnip puree, an orange and cognac sauce,
11:45and some charred endive.
11:47Yeah, really happy with this kind of classic French technique when you've got the big man
11:51in the kitchen.
11:51So far, you've got a great menu.
11:53Yeah.
11:53So it's two dishes using an amazing ingredient.
11:56Yeah.
11:56And I think I've got the best teams.
11:58Let's go.
11:59Let's do it.
12:00Let's make it, yeah?
12:01Yes.
12:01Let's go.
12:02Come on, butcher Pat.
12:03That will dissolve in the oven naturally, so you don't have to wait.
12:06Yeah, that's what I'm saying.
12:06All right, so I'll break down these two for the stock.
12:08I get straight on to breaking down a few of the ducks ready for the sauce.
12:12Yeah, Patty.
12:13Leona's getting the other elements of the sauce ready, so the mirepoix.
12:16This is too small.
12:17Okay.
12:17The mirepoix is a bit bigger.
12:19And Petro is getting started on his dessert elements.
12:23Yeah, Pat.
12:23Get those dessert fingers going.
12:25We were wondering who would be on dessert.
12:27Yeah, we knew it would be you.
12:29Normally in MasterChef, we cook our dish, we bring it to the judges and it's kind of done.
12:33Here, we're doing it repeatedly, making sure that every dish is perfect in quantity.
12:37So yeah, it's definitely a really steep learning curve.
12:40Hey, Andy.
12:42Yeah, what are you cooking?
12:43Yes.
12:44Oranges.
12:46What are you cooking?
12:48We're doing roast pork.
12:49Roast pork?
12:50South East Asian flavours.
12:52Yeah.
12:52Can I say something?
12:53Yes, please.
12:54You look great.
12:55Oh, mate, you look so sexy.
12:56I love the way you are in the kitchen, honestly.
12:59Oh, mate, you and me both.
13:01Right back at you.
13:01Does it look great, does it?
13:03Yeah.
13:04Fantastic.
13:04Right.
13:05We need to accelerate.
13:07You've had 30 minutes.
13:09You have 90 minutes to go.
13:11Come on.
13:13Yes.
13:14No way.
13:15Yes.
13:16Time flies when you're having fun.
13:17Take a little bit more.
13:19Right, we need this in the pot in like 15 minutes, mate.
13:25Where's Aaron?
13:27Pork, pork, pork, pineapple.
13:29Pork, pineapple.
13:30We've got time ticking away.
13:33I've been sent into the pantry to try and find something that can help bulk out this dish and really
13:38tie it together.
13:39Something with like some crunch, some bite.
13:42You know, we can go with some greens, some pickled greens.
13:44That to me is a bit boring.
13:46Pork and mushroom.
13:47Fried mushroom.
13:49Deep fried mushroom.
13:49There's a lot of things going through my head right now.
13:52I'm so overwhelmed.
13:54We've got to start hustling here, guys.
13:56I don't want to get worried about time, but it's getting that way.
13:59I need to make a decision really fast.
14:12Okay, we've got to start hustling here, guys.
14:15I don't want to get worried about time, but it's getting that way.
14:21We've got to check on Aaron.
14:23How are we looking?
14:25I'm thinking we go down the more vegetal route.
14:27Because you're going for like, you're obviously going for like Southeast Asian flavors here.
14:31Dish, yeah.
14:33Maybe something charred, like a charred green or a radicchio-y sort of like bitterness.
14:40Yeah, yeah, yeah, yeah, yeah.
14:41Cool.
14:42After a lot of deliberation, we've decided to use radicchio as an element to really bulk the dish,
14:48but also tame the sweetness of the pineapple.
14:50So it's going to be a sambal marinated pork chop that's served on bone sauce.
14:56It's going to have spring onion and kaffir lime oil and some charred radicchio.
15:01So that's a lot to do.
15:03Yeah, got a motor.
15:04Got a motor.
15:04Yep.
15:05Aaron, do you want me to help you with anything?
15:07I'm just going to get the sambal on the go.
15:09Okay.
15:10I want the sambal to be really aromatic and punchy and to really have that sweetness and the tartness of
15:16the pineapple.
15:17We need to pump that out so quick because we can't do anything with the pork until we get the
15:21sambal done.
15:22Okay, that's smelling really good, mate.
15:24I'm trying to move as fast as I can to make up a lot of lost time.
15:28I get the first batch to Vinnie.
15:30Yum.
15:31That looks really good.
15:32Smells good.
15:34And then start to make a second batch.
15:36It's going to be everywhere in this main.
15:38So don't cut corners.
15:39I know I'm saying push this thing out.
15:41Yep.
15:41But if this isn't perfect, like, I don't think our dish is going to be as good as it can
15:45be.
15:46Come on, Aaron.
15:47Yeah.
15:47Look.
15:48Flat.
15:48It's like an asparagus.
15:49Just this way.
15:50See?
15:50It's a lot quicker.
15:51I have so many tips.
15:53No, it's not tips.
15:54It's 50 years of experience.
15:56That's what it is.
15:56Oh, okay.
15:57Oh, my gosh.
15:58I've learned a gazillion of little things and tips and tricks in the kitchen.
16:02So I'm going to listen to JC really carefully today.
16:06Watch out.
16:07Oh!
16:08For the main course, we're making pan seared duck with parsley puree, orange kind of gastrique
16:15sauce, and grilled and dived.
16:18In order to set time, we're going to do a sauce and a stock in the same time.
16:22Okay.
16:22Right?
16:23Which is totally fine.
16:25I am working on this orange sauce.
16:28It's really important.
16:29We build the flavors correctly because that's the only element hearing oranges.
16:33Right.
16:35Which one do you think we'll be associating with oranges?
16:38Like a light Pinot Noir.
16:39Classic French sauce always starts with mirepoix, some bones.
16:44Oh, nice.
16:44Oh, so beautiful.
16:45And then adding some wine to make the reduction.
16:49You can see clearly this is going to be reduced down.
16:51It's going to be a lot of flavors coming out.
16:54We need some spice now.
16:57Starnese?
16:58Yes.
16:58Starnese, quick.
16:59I know the sauce is going to take a lot of time to build the flavors.
17:03So I'm going to keep tasting it and balance it until the last moment.
17:07The smell of that.
17:08I can't, Mom.
17:09Huh?
17:09I smell that.
17:10I think so yesterday, you watched by the time, they just don't know.
17:14Chef, Jean-Christophe, can we borrow you please?
17:17Sorry, we closed.
17:18VIPs.
17:18The restaurant is not open.
17:20You have to come back later.
17:22We want a preview.
17:24Team Orange.
17:25Main course, we're going to be doing duck and orange.
17:27Amazing.
17:27Finish the duck breast.
17:28And what's for dessert?
17:30So Petro is going to be doing the desserts.
17:31Okay.
17:32He's going to make an eclair.
17:33He's never made that chef.
17:35He can learn from the best.
17:36It's okay.
17:37Had they already decided on quite a French menu or was it your influence?
17:41You know what?
17:41By the time I turn up, they've already made up their mind.
17:44Yeah, right.
17:45Yeah, yeah.
17:45So which is great.
17:46You might have it in the bag.
17:48I can wait and see.
17:49Yeah.
17:49Us too.
17:50Us too.
17:50Thank you very much.
17:52Merci beaucoup.
17:53Okay.
17:54You need to spit up a bit.
17:55And oh.
17:57Lady.
17:58How's it going?
17:59Really good.
17:59Yeah?
18:00Your team's using pineapple.
18:01What's the menu?
18:01We've got some beautiful racks of pork cutlets.
18:04So we're going to marinate them in like this raw sambal mix.
18:08So it's flat.
18:08Bungie.
18:09I think that sounds delicious.
18:10I just want to think how much we need for people.
18:13This is hard.
18:14So Annabelle's charging on with dessert.
18:16Yeah, I can see that.
18:17We're going to do a piece of charred pineapple which is going to get glazed on the hibachi.
18:21She's got a toasted coconut ice cream to go with that.
18:24Yum.
18:25And then the roti as well.
18:27Sounds good.
18:27Sounds like a really good menu and a really cohesive one.
18:30Any worries?
18:31Time.
18:32Time.
18:33It took us a long while just to kind of like get the training wheels off.
18:36We better let you get back to it then.
18:38Good luck.
18:38Good luck.
18:40Tastes good.
18:43Bit more salt.
18:44Orange team, yellow team.
18:45We're at the halfway point and you have one hour to go.
18:49Woo!
18:50Oh, guys.
18:51We got this.
18:51We have this.
18:52You don't want to end up in elimination.
18:54Yeah?
18:54Come on.
18:55You can do it.
18:56I know you can do it.
18:57It's a great little menu.
19:00Completely under the pump.
19:01Yeah.
19:03Desserts aren't, you know, naturally my forte.
19:04I can do them in small batches.
19:06But in big batches like this, it's a little bit overwhelming.
19:10To 250 sugar.
19:12So, I'm leading the dessert charge.
19:15And I'm making a chocolate and orange eclair with a hazelnut caramel orange creme patte.
19:21And with an orange syrup.
19:22Oh, this is a work out.
19:23Jeez.
19:24I made two.
19:25I've never made eclairs.
19:27You're safe with the eggs.
19:28Come on.
19:28Go for it.
19:29And remember.
19:30One by one.
19:33Are you sure that's the right amount of eggs?
19:36Well, why don't you put a little dollop in the oven now and see what happens?
19:39Yes.
19:39So, in the oven.
19:40The key to choux pastry is getting a beautiful rise and then drying them out.
19:45So, we've decided to do a tester.
19:49Oh, ho, ho.
19:50Hey.
19:51Look at that.
19:52Oh, wow.
19:53It's beautiful.
19:54Looks great.
19:54Your choux are super light.
19:56It feels very rewarding getting John Christophe excited by a choux pastry.
20:00You're very good.
20:01Oh, thanks.
20:02You're getting better and better and better.
20:04I think this moment really gives me confidence that I can trust my instincts and I feel like
20:08now I can really motor on.
20:09All right, guys.
20:10Let's go.
20:11Let's crack on.
20:12Time's ticking, guys.
20:13A roll, Annabelle.
20:15Let's go, girl.
20:15Oh, my God.
20:17I'm in charge of doing dessert and so today we're going to be doing a toasted coconut ice
20:21cream with a fish sauce caramel, pineapple, and then we're going to try a dessert roti sort
20:29of thing.
20:32Is that OK?
20:35More kneading?
20:36Maybe a little bit more.
20:37Yeah, sorry.
20:37A little bit more, but like not much more.
20:39I think there's a little question mark around whether we're biting off more than we can chew
20:42with the dessert roti.
20:44I just wanted to do something a bit different, a bit fun.
20:46I've never made roti on such a large scale.
20:50What have I done to myself?
20:52And it is a labour-intensive thing.
20:54You have to roll it out, stretch it, and it does take time.
20:58Needs about 30 minutes rest, so I would like to start rolling out rotis at like 30 minutes
21:02to go.
21:03I think that'll be good.
21:04I'm getting a little bit concerned about the roti.
21:07Yeah.
21:07I don't know how you feel about that.
21:09I'll motor.
21:11I want to try and do it because it is something that if it's on the plate and we can
21:16pull
21:16it off, it'll be really epic.
21:18Come on.
21:19So I just need to crack on with my other elements and hope I can get it done.
21:22OK.
21:23If you're cool, I'm cool.
21:23Yeah.
21:24I'm cool.
21:24Right, let's just push on.
21:25Yeah.
21:25Come on, guys.
21:26Let's go!
21:28It's very interesting.
21:29You can see everything that Andy's doing and, like, all the stuff that John Christophe is,
21:33like, coaching them on.
21:35A cube of chocolate.
21:37Oh, my gosh!
21:38Yes!
21:39Pretty disappointed to be missing out on.
21:41Getting a chance to really work with Andy or John Christophe.
21:44We're getting there!
21:45The yellow and the orange team are learning so much from being on the floor with them.
21:49Keep going.
21:49From the middle.
21:50Always mix from the middle.
21:51Look at me.
21:52The vibe of orange team is exactly like John Christophe's.
21:55A lot of energy.
21:56Smell.
21:57Smell this and smell that.
21:58A little bit hectic.
21:59Mix and smell.
22:00Mix and smell.
22:01A little bit chaotic, even.
22:02Anything we don't need, out.
22:04I think I've learned that I need more aggression in my cookie.
22:07No, you don't have to be aggressive.
22:08It's chaotic.
22:09The yellow team is definitely being run a little bit like Andy's personality, too.
22:13OK.
22:13That means we don't have enough.
22:14Not enough.
22:15No.
22:15Because I was going to do another round, but I'm going to do the stuff first and then we'll
22:17do that.
22:18Perfect.
22:18OK.
22:19Perfect.
22:19A little bit more laid back.
22:21Let's try and work as clean and efficiently as we can.
22:24But very efficient.
22:25It's going to make our lives so easy when it comes to service.
22:28Come on, Pat.
22:29Yes.
22:29Come on, the way up.
22:30Not a season and then I'm done.
22:31Oh, that's beautiful.
22:32Look.
22:33The energy is great in here.
22:35John Crusoe's cracking a whip and got us going.
22:37The season one.
22:38That's it.
22:39Still a number of elements to come together.
22:41I've finished that sauce and I'm going to have to get this duck on very soon.
22:44The biggest question I have for myself today is how I'm going to get 20 duck breasts cooked
22:48perfectly with the commercial equipment we've got here.
22:52It's not something I'm super familiar with.
22:54Ideally, we would have liked to start it in a cold pan, but we can't get all 20 done at
22:57once on the stove top.
22:58So, doing the duck on the flat top today, hopefully getting a beautiful crispy skin and then we're
23:03going to get it into the oven afterwards to finish the cooking.
23:06Whenever there is a team challenge, I definitely feel a huge amount of pressure.
23:10Any mistakes will be contributing to other people's destiny in the competition.
23:14It kind of starts to dawn on me that, like, the centerpiece of the main dish is the duck
23:19breast.
23:20And I need to cook 20 of them perfectly and consistently to be safe from the elimination
23:25tomorrow.
23:31When life gives you pineapple and oranges, make something delicious!
23:3645 minutes to go!
23:38Yes!
23:41Please!
23:41Please!
23:42I don't want Andy to win!
23:43Hey, I don't know about you, but I've got a bit of pride on this one.
23:46Like, this is like...
23:47This is like...
23:48Massive pride on the one.
23:50Having Andy lead us as a team today is an amazing privilege.
23:53Really, that's looking really tasty.
23:55He's making sure that we're all on top of our jobs.
23:58We're working smart.
23:59We're working clean.
24:00Remember, cook smart.
24:01Make sure you've got your own bin so you don't have to keep walking over here.
24:04Wings are in.
24:05Aaron's working on the sambal.
24:06Yeah, got a motor, got a motor.
24:07Annabelle's just plodding along with her dessert.
24:10And I'm working on the chicken jus and the pork.
24:13We need to start cooking that pork pretty soon.
24:15It should have been in there 20 minutes ago.
24:18Oh, my God.
24:19They're pushing it there.
24:20Alright, I'm just going to put these back in there.
24:21Okay, can I just get this pork in?
24:23Yep.
24:23Because otherwise we don't have a dish.
24:25I'm a little bit worried that we might not get our food out in time.
24:29Do it real quick.
24:30We've got to get that on.
24:31Pork chops that big will probably take about 40 minutes.
24:33Ideally, we can rest them for at least 20 minutes.
24:36But it looks like we're going to have to sacrifice a little bit of time on the resting.
24:42This pork needs to get in the oven as soon as possible if we're going to have a chance at
24:46that immunity.
24:47And that's it.
24:49Now, we're nearly coming to the lobby guests.
24:53The farmers are arriving.
24:54So we need to focus on the sauce, on the puree, on the ducks and on dives.
24:59Yes.
25:00Right?
25:00I remember that sauce is what should be saving you.
25:03Yeah.
25:03Yeah.
25:04We're making reduction for that orange sauce with different spices.
25:08It's tasting good.
25:10There's so much flavors.
25:11Very rich.
25:13Sweet and sour.
25:14Is there enough orange in it?
25:15But I'm worried.
25:17There's not enough orange.
25:19This should be the hero of the dish.
25:22I very quickly add more orange juice.
25:25I'm trying.
25:26I'm just hoping that it's going to fix it.
25:29Let's go, guys!
25:30Ah!
25:31Okay, cool.
25:32Now I need to finish all the other elements.
25:34And dives.
25:35They're still in the oven.
25:36Also, toasting some hazelnuts as a crunch element.
25:39I'll need to start making puree now as soon as possible.
25:43I want the price of the puree to be beautiful, silky smooth.
25:46Like, as a base, that's really going to complement the duck and really hero the sauce.
25:53Go team orange!
25:56We're pretty impressed with time.
25:58Pork still in the oven.
25:59That needs to come up to temp still.
26:01We still need to get the sauce done, the garnishes done, and also get the oil sieved through.
26:06I think we can do it, but yeah, we'll just have to push.
26:09God, that looked like looking really nice.
26:12Temper it with a little bit of that sambal.
26:15Yeah.
26:16Aaron, tell us how it's tasting, brother.
26:19Like spicy pineapple.
26:20Love it.
26:21So the sambal is ready.
26:22It is the carrier of the pineapple, and it's going through everything.
26:26It's in the marinade of the pork.
26:28It's glazed over the radicchio.
26:29It's also going to be a quenelle on the plate.
26:31So I'm confident we've really highlighted the pineapple in the dish.
26:35Let's have a little team talk to see where we are.
26:37I think the mains are just coming together now, but they're not finished.
26:39Yeah, it's going to wait for that pork.
26:40I think with five minutes to go, we'll pour it out.
26:43Yeah.
26:44What we're going to need to do is think about plating.
26:47Yeah.
26:48I don't really want to get involved in the plating, okay?
26:51I think I've got an idea.
26:52Okay.
26:52I really want to take the lead here, because this is what I want to do once I leave the
26:57MasterChef kitchen.
26:59Okay, I love it.
27:00Stunning.
27:01You've just got to be ten times quicker.
27:02Okay, Chef.
27:03Sorry, Chef.
27:05Close the door.
27:06Close the door.
27:08You're like my wife.
27:10Every time in the winter, the front door is open.
27:13Why open?
27:1520 minutes to go, and we are still feeling chaotic.
27:19Are you endoves done?
27:20Ah.
27:21Ah.
27:21They've got to be.
27:22Yeah.
27:23I've lost track now of the main side of the kitchen.
27:27But I know that they're using both of the combi ovens.
27:29Out of the oven.
27:31And keep that oven working.
27:32Okay.
27:34My eclairs are behind, and I need these in the oven ASAP.
27:38Otherwise, I'm not going to get a dessert up.
27:40Hey, Aliona, what's in here?
27:42Fascinating.
27:42I am going to need one of the ovens.
27:44Okay.
27:45Yeah, I'll take it out.
27:47I've never made eclairs before.
27:50It's quite nerve-wracking.
27:52And given it's fine dining, it has to look absolutely perfect.
27:56I've got it.
27:57I'm piping them, and they're actually coming out pretty well.
27:59I think this is looking all right.
28:01They're holding their shade.
28:02I'm so happy.
28:03Well done, chef.
28:04Well done.
28:05It looks great, guys.
28:06So my eclairs are in the oven.
28:08Just got to push.
28:09I've got my creme pat in the blast chiller, and the orange syrup is done.
28:15Now, I need to make my caramel.
28:18We are going to be scrambling, but I didn't expect anything less on a day like today.
28:24Quarter it, and then cut the core out, and then we'll pull it.
28:27Hey, guys.
28:28Here we go.
28:29Here we go.
28:29Oh, my God.
28:31Now, big fan.
28:33Woo!
28:33Woo!
28:34There's only 15 minutes to go.
28:37The Hargreens farmers and producers are here.
28:40Woo!
28:41Woo!
28:42Woo!
28:43Oh, my God.
28:46Woo!
28:48That's so sick!
28:49Woo!
28:50The farmers are walking in.
28:51It's so exciting.
28:54It's like just sunk in.
28:57Oh, my God, OK, we've got to serve them soon.
28:59This is coming down to the wire.
29:02Funky fish sauce.
29:04Yeah, that's better.
29:05I've got my toasted coconut ice cream in the freezer, my fish sauce caramel, and fresh pineapple
29:09salsa done.
29:13do you think we should still try to roti or just go with the like like roll out a giant
29:17one cut it
29:18up and then cook the individual pieces I haven't cooked the I don't know Annabelle I don't know
29:24how long it takes to make Roddy I don't know how long it I really want this Rosie to be
29:28on the
29:28plate I think it's so exciting and fun and another skill to show the judges but I don't know whether
29:35we can get it up in time honestly Annabelle Annabelle I want you to make a decision whatever that decision
29:42is I'll back you I promise I'm going back and forth it's not just me that this is going to
29:50affect this
29:51is going to affect Vinnie and Aaron and I don't want to be the reason that we go into elimination
29:57tomorrow I'm freaking out Annabelle I want you to make a decision okay whatever that decision is
30:14I'll back you I promise I really want this Rosie to be on the plate but I don't think there
30:22is enough
30:22time to get this roti done okay I'm sacking it I'm sacking it yes right yeah I bit off more
30:32than I
30:32could chew which I feel bad for I'm gonna I'm just roasting some nuts in the oven I've got some
30:38macadamias and some cashews and then I'll put some coconut with it just add some crunch good switch
30:43Annabelle I really hope this is the right decision oh sad less than 10 minutes to go I've got all
30:54the
30:54duck breast out of the oven and it's resting and now I just need to check the cook on the
31:00duck
31:03it's cooked beautifully I could not be happier it's perfectly blushing pink from top to bottom and the
31:09skin's crispy and they're just so juicy they look really great couldn't have a more perfectly cooked
31:14duck breast quite ready to blitz now I'm gonna start to get them all ready for service then I can
31:20focus on the plating three minutes until service
31:32yep it's time to pull the pork out of the oven and it is looking beautiful that sambal is dark
31:38and
31:39sticky and caramelized and it's smelling incredible but they haven't had time to rest okay let's have
31:46a look think about this really really nicely yeah we want a beautiful clean cup yeah because that
31:52whatever whatever cut side you do that's gonna be facing up okay okay so it's a little bit under
32:08oh no so we're gonna get it straight on the flat top it's very close yep
32:15well yep we can't be serving undercooked pork to our diners today I need to sear it hard and
32:22fast on the flat top to get some caramelization and get it ready to go on the plate as quick
32:26as
32:41possible I am stressing out for everyone right now I don't know about you but I'm really excited for this
32:56we've got a
32:57two very different teams the orange team under John Christophe's leadership cooking a French inspired
33:03meal and then Andy's team the yellow team cooking pineapple doing a kind of Andy inspired meal yeah
33:08yeah it's very different approaches it's gonna be interesting to see the outcome this hate news you
33:14up for you Aaron thank you chef so service has begun and it's it's hectic I'll go to your left
33:21yeah
33:22move down at Annabelle so this is on the dance the service dance this is an absolute rush oh man
33:28service
33:28please like I never thought I'd run the pass on anything before getting the buzz you get the thrill
33:33you get the love I am I would be saying that excitement and seeing all those plates go out and
33:39like you know making sure everything looks the same I'm loving it Aaron that looks so beautiful
33:46we've got that heat in a pineapple sambal the bitterness the ridicule and the sauce rich and
33:53flavorful happy yes chef but I'm worried that the pork might not be cooked through and that would ruin
34:00the whole dish service for place please hello thank you thank you this is yellow teams main pineapple
34:15team roasted pork chop with pineapple sambal very generous that looks and smells absolutely delicious
34:24all right let's get into this okay oh it's it cuts like butter
34:46my piece of pork was cooked so beautifully it was so tender and succulent
34:55beautiful caramelization on top and then that sambal with the little tiny pieces of pineapple
35:01was such a gorgeous combination sambal on a plate of food like this could be quite polarizing yeah but
35:07for me they've really controlled it and kind of knitted it all together with that choice of leaf I love
35:14the
35:14bitterness and crunch it provides I quite like that they've tripled down on the sambal element and I
35:19think for me the thing that makes it are those little chunks of fresh pineapple really highlighted all
35:26the places where the pineapple was yes yes I really loved it I would polish that I'd buy it I'd
35:31pay for that yes
35:32same
35:37yeah we're taking too much time today please oh my god I feel like I'm in this professional kitchen I
35:47I have to deliver, there's nowhere to hide.
35:49That plate is cold, that plate is very hot.
35:52You can't serve on that.
35:53We're running around, trying to get about 20 plates
35:56of food, consistent, delicious.
35:59Please, come on, Aliona, come on.
36:00There's a lot of pressure.
36:02We need to be quicker.
36:03Yeah, but I think our plates look beautiful.
36:06The duck is cooked perfectly.
36:08We have some creamy parsley puree, a little endive.
36:12Yeah, but I'm still questioning whether there's enough orange
36:16in the sauce to keep us safe from tomorrow's elimination.
36:20Two ducks, service please.
36:22You're welcome, next.
36:29Ah, thank you.
36:33Orange team was John Christophe's team.
36:35They cooked with oranges and they've made a pansy
36:37a duck with orange sauce.
36:39Okay.
36:40I've got to say, it looks very fine-dining.
36:43It does.
36:46Pretty, incredible, cuisson de duck.
36:48The colour is spot-on.
37:00Beautifully cooked duck.
37:02Yeah.
37:02Nice and juicy, beautifully caramelised.
37:05The cuisson is just completely on point.
37:09The parsnip puree is so parsnip-y, if I can say that.
37:12We've had a lot of parsnip purees, but this one is right up there.
37:15Silky smooth, sweet, deeply earthy.
37:18I love the crunch and that kind of body that the hazelnut crumb gives.
37:23And the endive's beautiful.
37:24It's really tender.
37:25You can cut through it.
37:27The jus, the sauce, you know, it's nice.
37:30It gives a bit of body.
37:32But I'm not getting much orange.
37:33Very subtle.
37:35Very.
37:37And I keep going back to try and investigate.
37:40Apart from a very mild sort of acidity and sweetness, I'm not getting much of that orange
37:49perfume at all.
37:50Which is a shame because it's a beautiful dish.
37:53It fills so many parts of the brief in terms of every element being perfectly executed.
37:59And it is fine dining, but the orange is definitely missing in action.
38:14Last one we'll play in service, please.
38:16Woo!
38:21So that's your last two deaths.
38:23That's it.
38:24Your last two main course.
38:25Congratulations.
38:26Thank you, chef.
38:32Dessert start now.
38:34Let's go, guys.
38:35Come on.
38:36Come on.
38:36Nail it.
38:38Cornell spoon.
38:39Cornell spoon.
38:39Hey, Aaron.
38:40Annabelle.
38:41Take a second.
38:43Take a second.
38:45Okay.
38:46This is like, this is where we need to just calm down.
38:48Make good decisions.
38:49We'll pull cooked food out.
38:51We've got all hands on deck for the dessert, which needs all the help it can get.
38:56Where's the Cornell spoons?
38:57We're a little bit behind.
39:00Vinny is charring pineapple over the hibachis.
39:03Well, they're smelling good.
39:05And I'm blitzing these roasted nuts.
39:09Annabelle, have you thought about the plating of this dish?
39:11How you want it to look on the plate?
39:13No.
39:14Okay.
39:14We'll start to think about that.
39:16Because I've decided to ditch the roti.
39:18I need to change how I was going to plate this dish.
39:22I want the fresh pineapple salsa underneath.
39:25Let's go.
39:26Let's go.
39:26Beautiful charred piece of pineapple on top.
39:28Lovely.
39:29And the other side we've got those beautiful roasted nuts with a quenelle of that toasted coconut ice cream.
39:34And then, yeah, just like a little bit here, a little bit there.
39:37And then I want that caramel sauce right down the middle.
39:39Perfect.
39:40Yeah.
39:40Good job, Annabelle.
39:41You're going to have to send these really quick because your ice cream is not going to last that long.
39:47No, I'm going to sub it out as well.
39:50As happy as I am with this dessert, I am really concerned that that missing roti is going to provide
39:57disappointment to the diners.
39:59They've seen it on the menu and I haven't delivered.
40:02If we were to go into elimination tomorrow off the back of my dish, it would be heartbreaking.
40:08Are you going to call service, please?
40:10Service, please.
40:11Thanks, guys.
40:19So this is Yellow Team's dessert led by Andy and they're using pineapple and this is a pineapple and coconut
40:25dessert roti.
40:29Minus the roti.
40:44Oh, my goodness.
40:47I love it.
40:50You know what?
40:51I'm not missing the roti.
40:53I'm not missing the roti at all.
40:54I actually think the crumb was the right move.
40:56Yeah, so do I.
40:57It fits the fine dining brief more than if a big spiral of flaky pastry was on.
41:05Every element on that plate plays a really important part in the balance of the flavour.
41:12The beautifully caramelised pineapple that was done on the hibachi, it's been kissed with just enough fire to get some
41:20golden caramelisation.
41:21The fish sauce caramel is incredible and the ice cream is, like, making me feel funny.
41:31It's so good.
41:33What I love about it is that to have powerful flavours, different layers of flavours, but then make sure that
41:43the saltiness and that slight umami from the fish caramel is there and not too strong.
41:47The coconut, it's so roasty and rich.
41:50Then you've got that electric tang from those little chopped up bits of pineapple in there.
41:56And then also the smokiness of that sweet barbecued pineapple.
42:01It's just a killer combo.
42:03I can't fault this at all.
42:05It's amazing.
42:09Communicate, please, I beg you.
42:10Now, I've got this bit.
42:11Yeah.
42:12But you can help Pat up there.
42:14It is dessert time and I need to get these eclairs perfect to make sure I don't let my team
42:19down.
42:20Look at those lovely vanilla dots.
42:21Look at that.
42:22And when you see those, you know that there's flavour.
42:24I'm so happy.
42:26The textures and flavours taste exactly how I want it.
42:29It's lovely.
42:30That's confidence.
42:31Happy with that, chef?
42:32Yep.
42:33My eclairs are perfect logs.
42:36Nice and brown.
42:37And I've got my hazelnut caramel on the bottom.
42:40Beautiful chocolate and orange creme patte.
42:44It's nice and auctuous.
42:45That cream is not bad.
42:47It's great.
42:49And this orange syrup is absolute gold.
42:52This is going to make the eclairs undeniably orange.
42:56Oh, God, it smells so...
42:58It smells insane.
43:00Yeah.
43:00That syrup needs to be bottled.
43:02I'm so proud I've pulled it off.
43:04Are you happy with that?
43:05Yes, chef.
43:06Service.
43:06Service.
43:06Service.
43:08Okay, next table, four more.
43:10Yes, chef.
43:12Ooh.
43:16Nice.
43:17So we have orange team's dessert and it is a chocolate orange eclairs.
43:21Mmm.
43:23Can we smell orange?
43:25Yes.
43:27Can smell orange?
43:28Yes.
43:29I'm happy about that.
43:38Mmm.
43:41Wow.
43:42That is some magnificent pastry work there.
43:46The choux pastry is so light and the outside just has a very light, crispy shell filled with plenty of
43:55that beautiful orange and vanilla diplomat cream.
43:58There's a lovely hum of that orange perfume coming from the zest from that syrup.
44:05And then some really, really lovely spice work because there's a tiny bit of cinnamon and some cardamom in there.
44:10Mmm.
44:10But just so, so, so subtle that it's kind of just flirting with your palette.
44:16Yeah.
44:16Very, very beautiful work.
44:19I think it is really classic, really elegant.
44:23It's almost ethereal to eat.
44:25It's so, so light.
44:27And the pastry, it's just, you know, the finest vessel for all of those fillings.
44:33It is layered in textures and flavours so expertly and you can really, really taste the orange in there.
44:43This is the best that Claire have had in this kitchen.
44:45Yeah, I think it's definitely one of the best I've had in here.
44:48This is hard.
44:49I kind of want that to be two winners, but we're really going to have to split head.
44:52Yeah, it's going to be tough.
45:02Last one, last one.
45:04Service, please.
45:05Thank you so much.
45:06Yeah!
45:12Oh, no!
45:14We've completed service and we are ecstatic.
45:18It was so fun.
45:19Being in that setting, I feel like I really caught the bug for it.
45:22And I was like, when's the next shift?
45:24I was ready to go.
45:26Well done.
45:26Go clean.
45:27Go clean up.
45:30Yes!
45:34Service, please.
45:37Don't worry.
45:38Oh, thanks, guys.
45:40Welcome to my club, by the way.
45:42Welcome to my world.
45:43It's the best job on the planet.
45:45It's the best job on the planet.
45:47If I come back on Earth, I'll be a chef again.
45:50That's for sure.
45:51Oh, yeah.
45:58Based on your efforts today, both teams deserve to win.
46:04It was absolutely an amazing feeling, having you flying, communicating and enjoying yourself
46:13importantly.
46:14So, thank you.
46:17Very impressed.
46:18Very proud.
46:19All three of them worked well as an individual, but even better, worked so well as a team.
46:25Well done.
46:27Let's start with your desserts.
46:29Orange team, your pastry work was exceptional.
46:33The filling was absolutely divine.
46:37It was vibrant with orange and utterly mouth-watering.
46:41The best eclair I've had in this kitchen.
46:44Ooh.
46:44Ooh.
46:50Yellow team.
46:51When the plates arrived and we saw there was no sweet roti, we were immediately disappointed.
46:57But once we tasted it, we forgot the roti ever existed.
47:02You nailed every element on that plate.
47:09And now, to the mains.
47:13Yellow team.
47:14Your roasted pork chop was so succulent and tender.
47:20And the sambal brought the whole dish together and showcased those pineapples to perfection.
47:28Orange team.
47:29Your duck couldn't have been any more perfectly cooked.
47:34And together with the endive and the parsnip puree, was such a delicious and well executed
47:39fine dining dish.
47:42But we just couldn't taste the orange.
47:49It was so close.
47:52But the winner of today's challenge is...
48:00The yellow team!
48:12Congratulations, Annabelle, Vinnie and Aaron.
48:14You'll be safe on the gantry tomorrow.
48:17You deserve a day off after making it all the way through knockout week unscathed.
48:24And congratulations to you also, Andy.
48:26But you don't get a day off.
48:32Well done, mate.
48:34Well done.
48:35Well done.
48:36As for the rest of you, unfortunately, you'll be fighting for your spot in the competition
48:40tomorrow.
48:42Good night, everybody.
48:44Well done, everybody!
48:46Good.
48:47Thanks, Jeff.
48:50Tomorrow night, the elimination they've been fearing all week.
48:56With the cloche in three, two, one.
49:01What?
49:03The ingredients you'll be cooking with will be handpicked by your mates up on the gantry.
49:09Are you kidding me?
49:10Wow.
49:11What a challenge.
49:12Now, they're cooking for their survival.
49:17Now that it's top ten, it feels like there's an extra pressure.
49:19So it's time to get my game face on.
49:21I really want to keep going in this competition.
49:23I am not ready to go home yet.
49:25We're top ten, so I'm going to fight for my spot.
49:34Hello, ho.
Comments