1 00:00:07,308 --> 00:00:09,777 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:09,777 --> 00:00:12,413 Luke Nguyen! (APPLAUSE AND CHEERING) 3 00:00:13,414 --> 00:00:15,049 ...Luke's Pressure Test... 4 00:00:15,049 --> 00:00:16,717 You'll be cooking my... 5 00:00:16,717 --> 00:00:18,986 ...pho suon bo dac biet. 6 00:00:18,986 --> 00:00:21,255 ...had them flying blind. 7 00:00:21,255 --> 00:00:23,791 You will not be given a recipe. 8 00:00:23,791 --> 00:00:25,193 RUE: Ooh! 9 00:00:25,193 --> 00:00:26,394 Oh, my gosh! 10 00:00:26,394 --> 00:00:28,662 ...in a true test of instinct... 11 00:00:28,662 --> 00:00:29,697 Come on! 12 00:00:29,963 --> 00:00:33,234 We are making Luke's pho. This is brand-new territory for me. 13 00:00:33,234 --> 00:00:34,302 ...ability... 14 00:00:34,635 --> 00:00:37,037 MELISSA: We're straining, we're balancing, we're reducing. 15 00:00:37,037 --> 00:00:39,240 I need to push. ...and perseverance... 16 00:00:39,240 --> 00:00:42,009 THEO: There's no giving up. You just have to keep trying. 17 00:00:42,009 --> 00:00:45,946 ...they produced something pho-nomenal! 18 00:00:45,946 --> 00:00:47,515 JOCK: This is very good! 19 00:00:47,515 --> 00:00:49,183 ANDY: I loved everything in that bowl. 20 00:00:49,183 --> 00:00:50,351 I'm so impressed. 21 00:00:50,351 --> 00:00:54,955 But it was Grace whose MasterChef journey came to an end. 22 00:00:54,955 --> 00:00:58,592 GRACE: This has been the coolest life experience ever 23 00:00:58,592 --> 00:01:01,295 and I'm excited for what's next. 24 00:01:01,295 --> 00:01:05,366 Tonight, it's a massive Service Challenge 25 00:01:05,366 --> 00:01:08,369 and a major milestone. 26 00:01:08,369 --> 00:01:10,838 MALISSA: Such a crazy moment! 27 00:01:10,838 --> 00:01:13,574 I'm still pinching myself that I'm even here. 28 00:01:13,574 --> 00:01:19,113 Plus, the big names in the kitchen keep getting bigger. 29 00:01:22,916 --> 00:01:24,718 (GENTLE MUSIC) 30 00:01:28,156 --> 00:01:30,724 (SUSPENSEFUL MUSIC) No aprons! Team Challenge today. 31 00:01:30,724 --> 00:01:32,426 RHIANNON: For sure. It's gotta be, doesn't it? 32 00:01:32,426 --> 00:01:34,094 RALPH: Top 10. That's what I'm excited about. 33 00:01:34,094 --> 00:01:36,664 MALISSA: I know! What an achievement. 34 00:01:36,664 --> 00:01:39,267 I wanted to make top 10, so, like, this is it for me. 35 00:01:39,267 --> 00:01:42,035 I've made it to the mountaintop. Now it's about setting that next goal. 36 00:01:43,271 --> 00:01:45,573 Well, there's big names this week. 37 00:01:45,573 --> 00:01:48,342 DECLAN: Declan Cleary! (LAUGHTER) 38 00:01:48,342 --> 00:01:49,943 BRENT: That's a big name. RHIANNON: Welcome! 39 00:01:49,943 --> 00:01:51,245 Thank you. 40 00:01:51,245 --> 00:01:53,881 CATH: Ohhhh! ADI: Oooh! 41 00:01:53,881 --> 00:01:55,649 Whoo! 42 00:01:55,649 --> 00:01:57,251 Beautiful! 43 00:01:57,251 --> 00:01:59,187 Yeah, it does. It's stunning. Look at it. 44 00:01:59,187 --> 00:02:01,489 DECLAN: This is a bit exciting. MALISSA: Yeah! Look at this! 45 00:02:01,489 --> 00:02:03,224 ADI: I like this set-up. 46 00:02:05,993 --> 00:02:08,028 MALISSA: Good morning! JUDGES: Morning. 47 00:02:08,028 --> 00:02:12,333 MELISSA: There is plenty of reasons to be happy this morning 48 00:02:12,333 --> 00:02:18,105 because you are the top 10 of MasterChef 2023! 49 00:02:18,105 --> 00:02:20,274 (CHEERING) 50 00:02:24,445 --> 00:02:28,549 But as it stands, there only nine of you standing here. 51 00:02:28,549 --> 00:02:31,852 Unfortunately, Theo isn't feeling very well today, 52 00:02:31,852 --> 00:02:33,787 so he's going to be spending the day recovering. 53 00:02:33,787 --> 00:02:38,192 That means that he has no shot at winning immunity this week. 54 00:02:38,192 --> 00:02:41,595 Of course, it's no secret as to what you're doing today. 55 00:02:41,595 --> 00:02:43,931 It is a Team Service Challenge. Ohh! 56 00:02:43,931 --> 00:02:47,000 So, first order of business, grab an apron, 57 00:02:47,000 --> 00:02:49,403 separate yourselves into teams. 58 00:02:49,403 --> 00:02:51,171 (CHUCKLES) What are we today? 59 00:02:51,171 --> 00:02:53,507 Green team! Green! 60 00:02:53,507 --> 00:02:55,476 Oh, it doesn't really match my outfit. 61 00:02:55,476 --> 00:02:58,246 DECLAN: We only got four. We got more. Yeah. 62 00:02:58,246 --> 00:03:00,013 As soon as we get our aprons on, 63 00:03:00,013 --> 00:03:02,350 I can see we're only a team of four. 64 00:03:02,350 --> 00:03:04,852 Oh! What's going on here? We're on here. (LAUGHS) 65 00:03:04,852 --> 00:03:06,387 ANDY: Righto, so in the green team, 66 00:03:06,387 --> 00:03:08,889 we've got Ralph, Adi, Brent, Rhiannon and Rue. 67 00:03:08,889 --> 00:03:13,694 And on the brown team, we've got Declan, Cath, Antonio and Malissa. 68 00:03:13,694 --> 00:03:15,396 So, brown team, 69 00:03:15,396 --> 00:03:18,131 you've obviously got one less team member, so don't worry. 70 00:03:18,131 --> 00:03:20,568 We're gonna make things fair. We'll get to that a little later. 71 00:03:20,568 --> 00:03:23,170 OK.Don't stress, though. We've got you. 72 00:03:23,170 --> 00:03:25,506 Are you coming on our team? Ahhh! 73 00:03:25,506 --> 00:03:26,974 That may be a disadvantage. 74 00:03:26,974 --> 00:03:28,942 (LAUGHTER) 75 00:03:30,378 --> 00:03:33,481 Now, with big guests coming in every day this week, 76 00:03:33,481 --> 00:03:36,784 it wouldn't be right without having one of the biggest names 77 00:03:36,784 --> 00:03:39,019 in the industry right here, right now. 78 00:03:39,019 --> 00:03:41,154 Ohhh! 79 00:03:41,154 --> 00:03:44,492 This superstar chef - born in Melbourne. 80 00:03:44,492 --> 00:03:49,229 But he left our shores to train under some of the absolute greats. 81 00:03:49,229 --> 00:03:51,532 Now based in the US. 82 00:03:51,532 --> 00:03:53,767 Oh! My God! It's Curtis Stone. 83 00:03:53,767 --> 00:03:55,736 He is the proud owner of three restaurants 84 00:03:55,736 --> 00:03:58,672 where he serves up Michelin-star cuisine. 85 00:03:58,672 --> 00:03:59,673 Oh, my God! 86 00:03:59,673 --> 00:04:01,975 He's one of the biggest chefs in the world 87 00:04:01,975 --> 00:04:04,077 and one of our best mates. 88 00:04:04,077 --> 00:04:07,848 We could only be talking about Curtis Stone! 89 00:04:07,848 --> 00:04:09,850 (WILD CHEERING) 90 00:04:13,987 --> 00:04:17,024 Whoo! Whoo! Whoo! Whoo! Oh, my God! (WOLF-WHISTLING) 91 00:04:17,024 --> 00:04:19,893 What?! Curtis Stone's walking through the door. 92 00:04:19,893 --> 00:04:21,929 What's going on, guys? 93 00:04:21,929 --> 00:04:23,364 (JOCK GRUNTS) 94 00:04:23,364 --> 00:04:24,632 How are you doin'? 95 00:04:26,166 --> 00:04:30,438 Oh, my goodness! I nearly wet myself. (LAUGHS) 96 00:04:32,873 --> 00:04:34,007 Yes! Hello, mate. 97 00:04:34,007 --> 00:04:36,243 Andy! How are ya? Good to see ya. 98 00:04:36,243 --> 00:04:37,745 He's tall! Yeah! 99 00:04:37,745 --> 00:04:40,714 MALISSA: Oh, my God! Everyone's tall next to you. 100 00:04:40,714 --> 00:04:42,616 I know. But, like, particularly so. 101 00:04:42,616 --> 00:04:45,719 Curtis, great to have you back in the MasterChef kitchen. 102 00:04:45,719 --> 00:04:48,756 It's nice to be back. How are ya? What's going on? 103 00:04:48,756 --> 00:04:50,223 More Michelin stars? 104 00:04:50,223 --> 00:04:53,260 Well, to be perfectly honest, we weren't expecting it at Gwen, 105 00:04:53,260 --> 00:04:56,129 but it was a little bit of a surprise, a very, very welcome one, 106 00:04:56,129 --> 00:04:58,699 and now, of course, we've got to keep it. 107 00:04:58,699 --> 00:05:03,404 Amazing. Well, the good news is Curtis has got a chef's jacket on. 108 00:05:03,404 --> 00:05:04,872 And you know what that means? 109 00:05:04,872 --> 00:05:05,906 Oh! Ahh... 110 00:05:05,906 --> 00:05:07,741 He's in the kitchen. You're on our team?! 111 00:05:07,741 --> 00:05:10,344 He's not on your team. No, no, no, no, no. 112 00:05:10,344 --> 00:05:14,748 But Curtis will be running the kitchen today. 113 00:05:14,748 --> 00:05:19,387 He'll be on the pass, so you're gonna have to be top of your game. 114 00:05:19,387 --> 00:05:23,424 Well, guys, today we're putting fresh ingredients front and centre. 115 00:05:25,325 --> 00:05:27,027 Which is why I brought you... 116 00:05:28,696 --> 00:05:30,664 ...some delicious root veggies. 117 00:05:30,664 --> 00:05:33,567 CATH AND MALISSA: Oooh! Ooh-wah! 118 00:05:34,802 --> 00:05:37,471 BRENT: Da-da-da-da! Root veggies. 119 00:05:37,471 --> 00:05:41,942 We've got turnips, sweet potatoes, parsnips and beetroots. 120 00:05:43,176 --> 00:05:46,547 It's alright. Root veggies - you know, not my go-to. 121 00:05:46,547 --> 00:05:50,050 I love root veg. Great comfort food. They're so versatile. 122 00:05:50,050 --> 00:05:52,453 And it's a wonderful way to make your meals go further. 123 00:05:52,453 --> 00:05:55,823 MELISSA: And today versatility is going to work in your favour 124 00:05:55,823 --> 00:05:58,191 because you need to pick one of these ingredients 125 00:05:58,191 --> 00:06:00,594 and use it two ways - 126 00:06:00,594 --> 00:06:04,465 both in a savoury course and a sweet course. 127 00:06:04,465 --> 00:06:06,033 Ah, right! 128 00:06:06,033 --> 00:06:07,735 Mmm! Mmm! 129 00:06:07,735 --> 00:06:10,303 Now, brown team, you are a person down, 130 00:06:10,303 --> 00:06:12,973 so you get first pick of the ingredients. 131 00:06:12,973 --> 00:06:15,476 What's it going to be? 132 00:06:15,476 --> 00:06:18,078 ANTONIO: We can do sweet potato pie, brownie. 133 00:06:18,078 --> 00:06:21,348 We can fire up the skin and do crisps. 134 00:06:21,348 --> 00:06:23,016 Alright. Yeah! Alright. 135 00:06:23,016 --> 00:06:25,185 What's the winning veg? 136 00:06:25,185 --> 00:06:26,987 Uh, so we're gonna go the sweet potato. 137 00:06:27,988 --> 00:06:33,093 OK, green team, you have the option of beets, turnips or parsnips. 138 00:06:33,093 --> 00:06:35,095 RUE: I'm thinking beetroot. BRENT: Yeah. 139 00:06:35,095 --> 00:06:37,064 I think... I think versatility-wise... 140 00:06:37,064 --> 00:06:38,331 Yeah. ...um, beetroot... 141 00:06:38,331 --> 00:06:39,433 Yeah. ...by far. 142 00:06:39,433 --> 00:06:42,369 OK. What will it be? 143 00:06:42,369 --> 00:06:43,971 We're gonna go with beetroots. 144 00:06:43,971 --> 00:06:45,706 ANDY: Righto, brown team, 145 00:06:45,706 --> 00:06:48,108 because you're one man down, 146 00:06:48,108 --> 00:06:52,012 we're gonna give you a little extra time for prep. 147 00:06:52,012 --> 00:06:55,549 So that means you'll have 3 hours 148 00:06:55,549 --> 00:06:58,552 before your savoury course leaves the pass. 149 00:06:58,552 --> 00:07:02,055 Green team, you'll have 2.5. OK. 150 00:07:02,055 --> 00:07:04,091 You wanna know how many you're cooking for? 151 00:07:04,091 --> 00:07:05,092 Yes! 152 00:07:05,092 --> 00:07:07,728 24 diners, plus us. 153 00:07:07,728 --> 00:07:10,130 The team that cooks the best menu overall, 154 00:07:10,130 --> 00:07:14,702 they go straight into tomorrow's HUGE Immunity Challenge. 155 00:07:14,702 --> 00:07:16,504 Oooh! OK. DECLAN: Ohh. 156 00:07:16,504 --> 00:07:18,539 And as we said, Curtis is running the kitchen, 157 00:07:18,539 --> 00:07:20,240 so I would have your A-game on. 158 00:07:21,709 --> 00:07:23,744 Brown team, your 3 hours starts now! 159 00:07:23,744 --> 00:07:25,779 (GREEN TEAM CALLS OUT) 160 00:07:25,779 --> 00:07:29,016 CATH: OK. DECLAN: Alright. Um... 161 00:07:29,016 --> 00:07:30,618 So, protein, um... 162 00:07:30,618 --> 00:07:32,252 But you're thinking beef straightaway? 163 00:07:32,252 --> 00:07:33,253 Yeah. ANTONIO: Yeah. 164 00:07:33,821 --> 00:07:36,089 MALISSA: Do you want to go more of a Middle Eastern flavour profile? 165 00:07:36,089 --> 00:07:37,558 I love Middle Eastern. 166 00:07:37,558 --> 00:07:39,693 Like a Middle Eastern, Moroccan spice sweet potato? 167 00:07:39,693 --> 00:07:40,761 Yeah, yeah. 168 00:07:40,761 --> 00:07:42,796 You're thinking you're gonna do the main, then? 169 00:07:42,796 --> 00:07:44,464 OK. Yeah, yeah. What about you? 170 00:07:44,464 --> 00:07:48,335 Yeah, we'll do the main. Ah. We're dessert. Yeah! (LAUGHS) 171 00:07:48,335 --> 00:07:50,437 I'm delighted to be on a team with these guys. 172 00:07:50,437 --> 00:07:53,040 And I'm grateful for the advantage, 173 00:07:53,040 --> 00:07:59,680 but having one person down is gonna be very, very challenging, I think. 174 00:07:59,680 --> 00:08:01,515 Alright, ladies and gents, what are you thinking? 175 00:08:01,515 --> 00:08:02,916 Hi there! Alright. 176 00:08:02,916 --> 00:08:05,786 So, main we've got, um, an eye fillet steak 177 00:08:05,786 --> 00:08:08,388 with an oven-roasted sweet potato, 178 00:08:08,388 --> 00:08:10,891 um, with Moroccan spices rubbed on it. 179 00:08:10,891 --> 00:08:12,560 OK. Tell me about your dessert. 180 00:08:12,560 --> 00:08:16,229 We're probably going for a sweet potato brownie. 181 00:08:16,229 --> 00:08:18,966 As soon as I read that menu, I think, "They're playing it safe." 182 00:08:18,966 --> 00:08:20,968 Hmm. OK. Right? 183 00:08:20,968 --> 00:08:22,570 And this is a restaurant challenge, 184 00:08:22,570 --> 00:08:24,371 which means we need to have it achievable. 185 00:08:24,371 --> 00:08:26,807 Mmm. But we also need to impress. 186 00:08:26,807 --> 00:08:29,042 Let's have a think about that and then crack on. 187 00:08:29,042 --> 00:08:30,143 OK. 188 00:08:30,143 --> 00:08:31,612 MALISSA: Yeah, let's do that. 189 00:08:31,612 --> 00:08:33,113 DECLAN: Curtis is really reminding us 190 00:08:33,113 --> 00:08:36,383 that we really need to emphasise and elevate this menu today. 191 00:08:36,383 --> 00:08:38,786 So I think it's important that the team utilises 192 00:08:38,786 --> 00:08:42,389 that half-an-hour advantage at the beginning of the cook. 193 00:08:42,389 --> 00:08:44,391 Do you want to go, um, grab some sweet potatoes? 194 00:08:44,391 --> 00:08:46,994 Yeah. I'll write this out a bit better. 195 00:08:49,763 --> 00:08:51,599 CURTIS: They've chosen sweet potatoes. 196 00:08:51,599 --> 00:08:54,267 I love the look of these sweet potatoes. 197 00:08:54,267 --> 00:08:57,304 They're beautiful, sustainable, Australian sweet potatoes. 198 00:08:57,304 --> 00:08:59,707 These are grown by Henry and Matthew Prichard 199 00:08:59,707 --> 00:09:02,175 from Cudgen Farms in Cudgen, NSW. 200 00:09:02,175 --> 00:09:04,077 They supply to Coles. 201 00:09:04,077 --> 00:09:05,813 How are they going? 202 00:09:05,813 --> 00:09:08,181 Look, brown team has some decent ideas. 203 00:09:08,181 --> 00:09:10,350 They're playing it a little safe, if I'm being honest. 204 00:09:10,350 --> 00:09:13,921 Um, but I think with a little refinement, they can get there. 205 00:09:13,921 --> 00:09:15,555 The difficulty that we've seen 206 00:09:15,555 --> 00:09:17,991 when they don't have a clear idea at the beginning, 207 00:09:17,991 --> 00:09:20,260 they struggle to make it on time at the end. 208 00:09:20,260 --> 00:09:21,261 Yep. 209 00:09:21,361 --> 00:09:23,296 So, the sooner they can work out... Lock it in. 210 00:09:23,296 --> 00:09:25,498 ...exactly what these two dishes are 211 00:09:25,498 --> 00:09:27,000 and exactly what the components are, 212 00:09:27,000 --> 00:09:29,269 the more chance they're gonna have of getting this right. 213 00:09:29,269 --> 00:09:30,270 Right. 214 00:09:30,270 --> 00:09:32,105 RALPH: Five minutes to go. 215 00:09:32,105 --> 00:09:34,474 ADI: They're still planning. CATH: Yeah. That's the thing. 216 00:09:34,474 --> 00:09:36,343 They're still writing things. Yeah, yeah, so that's... 217 00:09:36,343 --> 00:09:38,145 So you're saying that's what we have to do. 218 00:09:38,145 --> 00:09:39,813 So what are we gonna do first? Yeah. 219 00:09:41,782 --> 00:09:44,117 BRENT: Yeah, the brown team hasn't started cooking yet. 220 00:09:44,117 --> 00:09:47,587 Time is ticking away and they're just talking and planning 221 00:09:47,587 --> 00:09:49,422 instead of just getting going. 222 00:09:50,924 --> 00:09:53,493 Urgency from the start. Urgency from the start. 223 00:09:53,493 --> 00:09:57,998 Green team, you have beetroots and your 2.5 hours starts now! 224 00:09:57,998 --> 00:09:59,800 Go, green team! (CHEERING) 225 00:09:59,800 --> 00:10:02,169 RHIANNON: Let's go, green team. 226 00:10:02,169 --> 00:10:04,838 Alright. OK. 227 00:10:04,838 --> 00:10:08,676 It's a great team! We have Brent, Adi, Ralph and Rue. 228 00:10:08,676 --> 00:10:09,877 Oh, here! Here. 229 00:10:09,877 --> 00:10:14,314 And we have beetroot as our dessert and main element. 230 00:10:14,314 --> 00:10:17,550 So, what are we thinking? What about octopus? 231 00:10:17,550 --> 00:10:20,020 Marries up really well with beetroot. Earthy... 232 00:10:20,020 --> 00:10:21,955 Yeah. I think that could look really nice too. 233 00:10:21,955 --> 00:10:24,758 We've decided on that. We'll go out and do the planning out there. 234 00:10:24,758 --> 00:10:26,193 RALPH: We'll chat at the bench. 235 00:10:26,193 --> 00:10:28,395 I've never won a Team Challenge, but I'm winning today. 236 00:10:28,395 --> 00:10:31,031 I've got only winning on my mind. 237 00:10:31,031 --> 00:10:33,834 Do you want to be team captain? I don't mind. I'll be team captain. 238 00:10:33,834 --> 00:10:36,636 OK, you'll be team captain. Yeah. You can still write, you know? 239 00:10:36,636 --> 00:10:38,772 OK. I'll write. I'll be your... I'll be your... 240 00:10:38,772 --> 00:10:40,307 RALPH: Scribe. Scribe. 241 00:10:40,307 --> 00:10:43,076 So, I haven't been team captain, I've lost every bloody challenge 242 00:10:43,076 --> 00:10:45,512 and I'm like, "You know what? Just step in and do it." 243 00:10:46,646 --> 00:10:48,716 - Hello. - Hi, Rhiannon. What are the ideas? 244 00:10:48,716 --> 00:10:50,951 So we're going to do an octopus 245 00:10:50,951 --> 00:10:53,553 and we're gonna braise it and we're gonna just have it in aromats 246 00:10:53,553 --> 00:10:55,055 and then finish it on the hibachi... 247 00:10:55,055 --> 00:10:56,824 OK. ..just to give it that little char. 248 00:10:56,824 --> 00:10:58,258 Who... who cooks octopus? 249 00:10:58,258 --> 00:10:59,659 ADI AND RUE: Brent. Yeah? 250 00:10:59,659 --> 00:11:02,963 Octopus is either fabulous or horrible. 251 00:11:02,963 --> 00:11:04,197 There's nothing in between. 252 00:11:05,432 --> 00:11:08,836 So, if you're 100% confident you're gonna get it right... 253 00:11:08,836 --> 00:11:10,537 Yeah... then it's the right dish to do. 254 00:11:10,537 --> 00:11:11,538 Yeah. 255 00:11:12,005 --> 00:11:14,574 But if there's a shadow of doubt in your mind that it could go wrong, 256 00:11:14,574 --> 00:11:16,576 you need to change the dish right now. 257 00:11:16,576 --> 00:11:18,779 I think I've come up with a great idea 258 00:11:18,779 --> 00:11:21,815 and then big Curtis Stone, he's a bit worried. 259 00:11:23,450 --> 00:11:25,585 Yeah. I'm... I'm... confident. 260 00:11:25,585 --> 00:11:26,820 You're confident? OK. Yeah. 261 00:11:26,820 --> 00:11:29,356 You need to get the octopus tenderised immediately. 262 00:11:30,557 --> 00:11:34,327 But you've gotta just put your hand up, back yourself and go for it 263 00:11:34,327 --> 00:11:36,764 and today is one of those times. 264 00:11:36,764 --> 00:11:38,732 RHIANNON: You right there, Brent? Yep. 265 00:11:39,967 --> 00:11:41,401 Ralph, Rue... RUE: Yes. 266 00:11:41,401 --> 00:11:42,736 Tell me about your dessert. 267 00:11:42,736 --> 00:11:46,139 A goat's cheese cremeux with a beetroot consomme. 268 00:11:46,139 --> 00:11:47,607 Gotcha. Nice. Yeah. 269 00:11:47,607 --> 00:11:48,608 OK. So... 270 00:11:48,942 --> 00:11:51,411 Phew! You guys are ambitious over here in the bloody green team. 271 00:11:51,411 --> 00:11:52,846 You can pour that consomme... Around? 272 00:11:52,846 --> 00:11:54,647 ...and it can just sort of go around. 273 00:11:54,647 --> 00:11:56,649 Nice idea. I like it. Yeah. OK. 274 00:11:56,649 --> 00:11:58,919 The beetroot needs to be front and centre in this consomme. 275 00:11:58,919 --> 00:11:59,920 OK. 276 00:12:00,287 --> 00:12:02,555 Because it's really the only place we're seeing it in the dessert. 277 00:12:02,555 --> 00:12:03,924 So this is a lot. OK. 278 00:12:03,924 --> 00:12:05,926 You guys ready to move tonight? We're ready. 279 00:12:05,926 --> 00:12:07,594 (TENSE MUSIC) 280 00:12:10,497 --> 00:12:12,332 Alright, let's go. 281 00:12:12,332 --> 00:12:13,801 The brief is root vegetables, 282 00:12:13,801 --> 00:12:15,803 so it goes without saying you have to dig deep! 283 00:12:15,803 --> 00:12:18,105 Two hours to go! ANDY: Come on, guys! 284 00:12:18,105 --> 00:12:22,442 MALISSA: Um, so I'll just do... How many of those will we need? 285 00:12:22,442 --> 00:12:24,812 DECLAN: So the green team have already got started 286 00:12:24,812 --> 00:12:29,182 on both their dishes and we're still talking for some reason. 287 00:12:29,182 --> 00:12:33,120 Are you doing crispy sweet potato skins anymore 288 00:12:33,120 --> 00:12:34,788 or can we steal them back? 289 00:12:34,788 --> 00:12:37,390 We've spent a good 30, 40 minutes planning 290 00:12:37,390 --> 00:12:40,327 and organising everything that we're gonna be doing. 291 00:12:40,327 --> 00:12:41,328 Um... 292 00:12:41,694 --> 00:12:44,631 But time is of the essence, especially being one person down 293 00:12:44,631 --> 00:12:48,168 and, you know, I think we need to really focus on a bit more prepping 294 00:12:48,168 --> 00:12:49,769 and not as much planning. 295 00:12:49,769 --> 00:12:52,405 I'll just put it here and we can work along as we go. 296 00:12:52,405 --> 00:12:54,274 Yep. Awesome. OK. Alright. Sweet as. 297 00:12:54,274 --> 00:12:55,542 Yeah, yeah. 298 00:12:58,445 --> 00:13:00,413 RHIANNON: So currently, I'm just getting beets ready. 299 00:13:00,413 --> 00:13:02,215 So we're basically gonna roast them 300 00:13:02,215 --> 00:13:05,152 and then we're gonna chop them in pieces and then spice them 301 00:13:05,152 --> 00:13:08,822 and we'll just have a piece on each plate with the octopus. 302 00:13:08,822 --> 00:13:10,958 Yeah, so our team is booming forward. 303 00:13:10,958 --> 00:13:12,692 Brent's working on the braised octopus 304 00:13:12,692 --> 00:13:14,561 and Adi's working on the green sauce. 305 00:13:14,561 --> 00:13:17,397 Tell me what you want with the herb dressing. 306 00:13:17,397 --> 00:13:20,700 Not like... as liquidy, I guess. It eats pretty good, though. 307 00:13:20,700 --> 00:13:22,502 We've got Rue and Ralph, they're doing dessert. 308 00:13:22,502 --> 00:13:24,571 We're going blast chiller 30 minutes. 309 00:13:24,571 --> 00:13:26,373 Put a time on it, check it. Yeah, OK. 310 00:13:26,373 --> 00:13:30,510 They're making goat cheese cremeux with a beetroot consomme 311 00:13:30,510 --> 00:13:32,712 and beautiful poached pears. 312 00:13:32,712 --> 00:13:35,548 So this is nearly done, this portion? Yep, that's done. Yeah. 313 00:13:35,548 --> 00:13:37,117 Alright. Keep going with the other stuff. 314 00:13:37,117 --> 00:13:38,118 OK. Yeah. 315 00:13:38,118 --> 00:13:40,820 Ralph and Rue are really powering on. 316 00:13:40,820 --> 00:13:43,090 They've got the goat's cheese cremeux all done, 317 00:13:43,090 --> 00:13:44,557 so they're putting that in. 318 00:13:44,557 --> 00:13:46,393 Ah! Perfect! 319 00:13:46,393 --> 00:13:48,896 My biggest concern with dessert is the poached pears cooking 320 00:13:48,896 --> 00:13:50,063 and the beetroot consomme 321 00:13:50,063 --> 00:13:52,699 because they're gonna need a long time to cook. 322 00:13:52,699 --> 00:13:54,501 Hey, Rhi! Hi, darling. 323 00:13:54,501 --> 00:13:55,869 Team captain? Yeah. 324 00:13:55,869 --> 00:13:57,070 You go, girl! 325 00:13:57,070 --> 00:13:58,972 DECLAN: Alright. So, yeah, you'll get them in, Mal? 326 00:13:58,972 --> 00:14:00,840 Yeah. And then I'll start working on the tahini. 327 00:14:00,840 --> 00:14:01,875 Yeah. 328 00:14:01,875 --> 00:14:03,476 Planning is done. 329 00:14:03,476 --> 00:14:06,246 OK. Alright. 330 00:14:06,246 --> 00:14:09,849 It was a bit chaotic, but we are moving forward. 331 00:14:09,849 --> 00:14:13,186 So now for our main today, we're gonna be doing fillet steaks 332 00:14:13,186 --> 00:14:16,489 with a Middle Eastern-spiced sweet potato puree 333 00:14:16,489 --> 00:14:17,891 and some tahini. 334 00:14:18,992 --> 00:14:20,460 So you're cooking them individually? Yeah. 335 00:14:20,460 --> 00:14:21,461 Yeah. Nah. 336 00:14:21,594 --> 00:14:23,730 I just want it to be delicious and full of flavour. 337 00:14:23,730 --> 00:14:24,731 Yeah. 338 00:14:25,232 --> 00:14:28,635 Cath and Antonio are really good with their sweets and desserts. 339 00:14:28,635 --> 00:14:31,638 And they're working on the sweet potato custard tart 340 00:14:31,638 --> 00:14:33,406 with the cinnamon ice cream. 341 00:14:33,406 --> 00:14:36,009 We haven't got a designated captain, have we? 342 00:14:36,009 --> 00:14:38,011 We don't have an official team captain, 343 00:14:38,011 --> 00:14:40,047 but, um, we all know our places 344 00:14:40,047 --> 00:14:42,615 and where we need to be throughout this challenge. 345 00:14:42,615 --> 00:14:44,417 MALISSA: How are you guys going? ANTONIO: Good. 346 00:14:44,417 --> 00:14:46,453 So, remember to shout if you need anything. 347 00:14:46,453 --> 00:14:47,854 OK. Teamwork! 348 00:14:47,854 --> 00:14:49,089 Feeling confident? Yeah! 349 00:14:49,289 --> 00:14:51,724 OK. That's what I like to hear. Teamwork! This is gonna be good. 350 00:14:52,892 --> 00:14:55,162 So, today, I'm doing the ice cream. 351 00:14:55,162 --> 00:14:58,465 But we're cooking for 24 diners, plus three judges. 352 00:14:58,465 --> 00:15:03,703 So, I need to be making, you know, large quantities of the ice cream. 353 00:15:03,703 --> 00:15:06,439 But I'm feeling very nervous. 354 00:15:06,439 --> 00:15:07,507 Oh! 355 00:15:09,176 --> 00:15:10,543 I need to... 356 00:15:11,544 --> 00:15:13,146 From last time, 357 00:15:13,146 --> 00:15:17,117 I think maybe I've got a little bit of PTSD from making ice cream. 358 00:15:17,117 --> 00:15:19,386 Oh, no! 359 00:15:19,386 --> 00:15:22,422 Yeah, I'm falling apart now. THEO: You're good. Don't fall apart. 360 00:15:22,422 --> 00:15:24,424 Check the ice cream. It's not... It's not... great. 361 00:15:24,424 --> 00:15:26,526 It's not great? This is really soft! 362 00:15:26,526 --> 00:15:28,996 We've gotta go... We've gotta go so quick, OK? 363 00:15:31,631 --> 00:15:33,200 JOCK: What happened? 364 00:15:34,267 --> 00:15:38,405 So, I really want to be very, very careful today. 365 00:15:38,405 --> 00:15:40,974 And if we don't get the quantities right now, 366 00:15:40,974 --> 00:15:44,111 we may not be able to serve plates which are consistent. 367 00:15:45,378 --> 00:15:48,015 One cup of milk, one cup of cream. So it's 500 mils. 368 00:15:48,015 --> 00:15:49,116 Yep. Yeah? 369 00:15:49,116 --> 00:15:50,650 Tablespoon. 370 00:15:50,650 --> 00:15:52,685 It's trying to get that right 371 00:15:52,685 --> 00:15:54,921 and trying to do it under pressure. 372 00:15:54,921 --> 00:15:58,125 Alright, so hang on a sec. So, one and a half, um... 373 00:15:58,125 --> 00:16:01,661 So, I need 400...4,000 mils. 374 00:16:01,661 --> 00:16:02,662 (CATH GASPS) 375 00:16:02,795 --> 00:16:05,198 I just get... I just get mixed up with all this. 376 00:16:05,198 --> 00:16:07,600 I just want to get it right this time. 377 00:16:07,600 --> 00:16:10,237 You've got this, Cath. I believe in you. 378 00:16:10,237 --> 00:16:12,905 Yeah, I'm just nervous with the spice mix. 379 00:16:12,905 --> 00:16:16,343 So I've got, um, some cinnamon here, I've got some ground nutmeg. 380 00:16:17,377 --> 00:16:19,712 No. I didn't do that. 381 00:16:22,949 --> 00:16:25,385 Oh, my God! I just used the wrong one. 382 00:16:25,385 --> 00:16:26,419 (TENSE MUSIC) 383 00:16:26,419 --> 00:16:28,788 Right from the onset, mistake. 384 00:16:28,788 --> 00:16:32,159 So I've actually... I'm st... I need to start my spice mix again. 385 00:16:32,159 --> 00:16:33,593 Yeah. 386 00:16:33,593 --> 00:16:36,063 Cinnamon, cinnamon, cinnamon. Where did you go? 387 00:16:36,063 --> 00:16:38,698 Ice-cream queen or ice-cream curse? 388 00:16:38,698 --> 00:16:40,833 (DRAMATIC MUSIC) 389 00:16:48,007 --> 00:16:50,410 (BIRDSONG) 390 00:16:50,410 --> 00:16:53,012 CATH: Hey, do you think I just need to get this milk on? 391 00:16:53,012 --> 00:16:54,614 I'm trying to do the cinnamon spice. 392 00:16:54,614 --> 00:16:56,716 OK. Um, do you need a hand? 393 00:16:56,716 --> 00:16:58,518 I'm not sure whether what I'm... You good? 394 00:16:58,518 --> 00:17:00,520 ...am I doing the wrong thing. 395 00:17:00,520 --> 00:17:03,356 So, today I'm doing the ice cream, 396 00:17:03,356 --> 00:17:05,258 but my stress is escalating. 397 00:17:05,258 --> 00:17:07,460 Oh, my God! 398 00:17:07,460 --> 00:17:09,896 Yeah, I'm worried about the quantities of the ice cream. 399 00:17:11,298 --> 00:17:13,366 Um, Curtis, can I just ask you? Yes. 400 00:17:13,366 --> 00:17:15,368 I've got PTSD from ice cream last time. 401 00:17:15,368 --> 00:17:17,537 So I'm feeling a bit sick about it. Yep. 402 00:17:17,537 --> 00:17:19,706 So I'm doing four batches of ice cream. 403 00:17:19,706 --> 00:17:20,707 OK. 404 00:17:21,241 --> 00:17:23,643 So, it's really cup of milk, cup of cream. That's the four egg yolks. 405 00:17:23,643 --> 00:17:25,145 That's the recipe I'm doing. Yep. 406 00:17:25,145 --> 00:17:26,946 Yeah, two cups of cream, two cups of milk. 407 00:17:26,946 --> 00:17:27,947 OK. 408 00:17:28,081 --> 00:17:30,717 It doesn't look... I don't look efficient, do I? 409 00:17:31,718 --> 00:17:33,886 You're panicked, then it's messy. I am. Do you know what? 410 00:17:33,886 --> 00:17:35,288 I know I am. So, calm down. 411 00:17:35,288 --> 00:17:37,357 So I need to... Yeah. Thank you. Alright? Calm down. 412 00:17:37,357 --> 00:17:38,858 Put your ingredients in. Yeah. 413 00:17:38,858 --> 00:17:40,860 Turn them all on so they're getting hot together. 414 00:17:40,860 --> 00:17:42,395 Mm-hm. Yep. OK? 415 00:17:42,395 --> 00:17:44,964 Curtis is amazing. He is. 416 00:17:44,964 --> 00:17:48,067 He has such a presence about it, and a calm presence. 417 00:17:48,067 --> 00:17:50,670 Did you put two in the other one? Yeah. 418 00:17:51,671 --> 00:17:53,840 I just really want to concentrate on this ice cream. 419 00:17:53,840 --> 00:17:56,008 Yeah. Yep, that's exactly what you should be doing. 420 00:17:56,008 --> 00:17:57,009 You know? 421 00:17:57,009 --> 00:17:59,179 Very direct presence, but calm. 422 00:17:59,179 --> 00:18:01,514 Don't let this boil, and light your stoves. 423 00:18:01,514 --> 00:18:02,682 Okie-doke. 424 00:18:02,682 --> 00:18:04,384 Here's your lighter. Thank you. 425 00:18:04,384 --> 00:18:09,756 And that was really comforting and just what I needed at the time. 426 00:18:09,756 --> 00:18:12,525 So I gotta win. It's a beautiful Team Challenge. 427 00:18:12,525 --> 00:18:15,027 Just relax with the ice cream. 428 00:18:16,095 --> 00:18:18,465 Have a good time. Just enjoy. Look where you are. 429 00:18:18,465 --> 00:18:21,634 Curtis Stone is in the house. OK. Have fun. 430 00:18:21,634 --> 00:18:23,170 I know I can do this! 431 00:18:23,170 --> 00:18:24,704 So keep going, Cath! 432 00:18:24,804 --> 00:18:28,508 Green team, brown team, you have 90 minutes until the start of service. 433 00:18:28,508 --> 00:18:31,844 Let's go! Come on! CATH: Come on, guys! Let's go! 434 00:18:34,447 --> 00:18:36,349 RUE: Yeah, we're better off, like, you know, just... 435 00:18:36,349 --> 00:18:39,952 Ooh! That was close, love. Reflexes like a cat... 436 00:18:39,952 --> 00:18:42,389 That was close. Reflexes like a cat. 437 00:18:43,390 --> 00:18:44,991 RHIANNON: You alright, Brent? Yeah. 438 00:18:44,991 --> 00:18:46,393 So, what are you up to? 439 00:18:46,393 --> 00:18:48,595 Just the spice mix for the... For the beet? 440 00:18:48,595 --> 00:18:50,029 Yeah. Yep. 441 00:18:50,029 --> 00:18:54,066 We have beetroot as our dessert and main element. 442 00:18:54,066 --> 00:18:56,436 So, today for main, Brent's on octopus. 443 00:18:56,436 --> 00:18:58,671 Well, Brent's all ready for the hibachi. 444 00:18:58,671 --> 00:19:01,073 Adi's working on the sauce. 445 00:19:01,073 --> 00:19:03,776 Ralph and Rue are doing dessert - 446 00:19:03,776 --> 00:19:06,613 the goat's cheese cremeux with a beetroot consomme. 447 00:19:06,613 --> 00:19:09,582 And... oh, my God! Curtis in the kitchen. 448 00:19:09,582 --> 00:19:11,017 CURTIS: Have a taste. 449 00:19:11,017 --> 00:19:13,453 RUE: Oh, my goodness! I am a huge fan! 450 00:19:13,453 --> 00:19:17,224 I'm literally having to look at him like this. (LAUGHS) 451 00:19:17,224 --> 00:19:19,359 You hold it, you pour it. OK. 452 00:19:19,359 --> 00:19:23,430 With our consomme, we have to drain just the liquid. 453 00:19:23,430 --> 00:19:26,233 Can it drop lower than that? No! 454 00:19:26,233 --> 00:19:30,303 Trying to hang the beetroot so that it just drips lovely into a bowl. 455 00:19:30,303 --> 00:19:33,172 But we can't hang it up because it's not gonna sit in a bowl. 456 00:19:33,172 --> 00:19:35,842 And I need gold old Curtis to... to help. 457 00:19:36,943 --> 00:19:39,412 How can we fix this so you don't have to stand here? 458 00:19:39,412 --> 00:19:42,081 Yeah, we don't have deeper pots. Get me some cling film. 459 00:19:42,081 --> 00:19:44,551 I'm like, "What are you gonna use this cling wrap for? 460 00:19:44,551 --> 00:19:45,985 "What are you trying to do?" 461 00:19:45,985 --> 00:19:48,655 This is called the... the bushman's mechanics. 462 00:19:48,655 --> 00:19:49,889 The bushman's! (LAUGHS) 463 00:19:49,889 --> 00:19:51,658 And he just MacGyvers it 464 00:19:51,658 --> 00:19:54,093 so that we can tie it onto the side of the pot 465 00:19:54,093 --> 00:19:55,628 while it drips into the bottom. 466 00:19:55,628 --> 00:19:57,063 And I'm like, "That's quite impressive." 467 00:19:57,063 --> 00:19:58,698 Right side tight. 468 00:19:58,698 --> 00:20:02,302 Everyone's going well. I'm pretty happy. Yeah. 469 00:20:02,302 --> 00:20:05,071 But in saying that, I haven't won one Team Challenge. 470 00:20:05,071 --> 00:20:07,774 Come on! Today's the day while I'm captain. 471 00:20:07,774 --> 00:20:09,008 When you're team captain, 472 00:20:09,008 --> 00:20:10,543 like, you've got your own jobs, 473 00:20:10,543 --> 00:20:12,812 but you've also got to look out for the whole team. 474 00:20:12,812 --> 00:20:14,347 ADI: Are we on track, Rhi? 475 00:20:14,347 --> 00:20:16,249 'Cause I'm running behind on this bloody sauce. 476 00:20:16,249 --> 00:20:18,751 You've got to make sure that everything's going to plan 477 00:20:18,751 --> 00:20:20,387 and everything's going to time. 478 00:20:20,387 --> 00:20:21,821 Well, what else are you doing, though? 479 00:20:21,821 --> 00:20:23,356 Are you just doing the sauce? 480 00:20:23,356 --> 00:20:25,057 I mean, the mother comes out of me 481 00:20:25,057 --> 00:20:27,059 and I can start, like, telling people what to do 482 00:20:27,059 --> 00:20:28,828 and I feel right at home with that. 483 00:20:28,828 --> 00:20:30,096 (LAUGHS) 484 00:20:30,096 --> 00:20:31,464 Well, currently, yes. 485 00:20:31,464 --> 00:20:32,932 Yeah, so just stay on it. OK. 486 00:20:32,932 --> 00:20:35,134 But you've still got to focus on your own thing. 487 00:20:36,168 --> 00:20:39,372 Yes, I'm just trying to get one job at a time, like the beets in, 488 00:20:39,372 --> 00:20:42,509 asap, before mains are served. 489 00:20:42,509 --> 00:20:44,811 But with everything that's going on... 490 00:20:45,812 --> 00:20:47,680 ...I just hope that these beetroots are good. 491 00:20:47,680 --> 00:20:50,049 It doesn't matter if it's beetroot or sweet potato, 492 00:20:50,049 --> 00:20:52,251 you've only got one hour till service! 493 00:20:52,251 --> 00:20:53,853 Argh! (CHUCKLES) 494 00:20:53,853 --> 00:20:55,522 Let's go! Whoo-hoo! 495 00:20:55,522 --> 00:20:57,223 One hour? ANDY: One hour! 496 00:20:57,223 --> 00:20:58,325 Oh! 497 00:20:59,526 --> 00:21:01,328 (GIGGLES) More important. 498 00:21:05,432 --> 00:21:07,800 DECLAN: It's really important to hit that brief today 499 00:21:07,800 --> 00:21:12,004 and feature your given ingredient and we've chosen sweet potato. 500 00:21:12,004 --> 00:21:15,241 Um, I'm in charge of cooking and the prep of these steaks. 501 00:21:15,241 --> 00:21:17,209 So I grab the bull by the horns 502 00:21:17,209 --> 00:21:20,212 and... and I'm gonna work on trimming back all that steak, 503 00:21:20,212 --> 00:21:21,814 taking the sinew off. 504 00:21:21,814 --> 00:21:26,519 Meat, it's definitely not my forte to this mass extent, 505 00:21:26,519 --> 00:21:29,021 so I've really got to make sure all these portions 506 00:21:29,021 --> 00:21:32,124 are pretty much the same and uniform. 507 00:21:34,060 --> 00:21:36,062 That's pretty small, brother. 508 00:21:36,062 --> 00:21:38,865 How big are you cutting the steak? Alright. That was 115. 509 00:21:38,865 --> 00:21:41,100 Is that what you're planning on serving them? 510 00:21:41,100 --> 00:21:43,336 Yeah. So I was... Are you putting them on a diet? 511 00:21:43,336 --> 00:21:45,905 Oh... OK. Alright. Yeah. No worries. Yeah. 512 00:21:45,905 --> 00:21:47,540 Have you ever been out for dinner 513 00:21:47,540 --> 00:21:49,576 and read "Eye fillet - 115 grams"? 514 00:21:49,576 --> 00:21:52,479 115 grams. No. I haven't, no. Don't be such a tight-arse. 515 00:21:52,479 --> 00:21:54,881 Yes. (LAUGHS) Cut it at least 150. 516 00:21:54,881 --> 00:21:58,685 I'm extremely intimidated cooking these many steaks to order. 517 00:21:58,685 --> 00:22:01,220 You have to cook that perfectly. Correct. 518 00:22:01,220 --> 00:22:02,822 And if you mess that up... Yeah. 519 00:22:02,822 --> 00:22:04,624 ...you're exposing yourself to the whole dining room. 520 00:22:04,624 --> 00:22:05,925 Correct. Right? It's overcooked. 521 00:22:05,925 --> 00:22:07,394 Yeah. And everyone sees it. 522 00:22:07,394 --> 00:22:10,530 You know, the steak's one of the biggest parts of this dish 523 00:22:10,530 --> 00:22:13,433 and Curtis definitely has high expectations. 524 00:22:13,433 --> 00:22:16,202 You know, he's a Michelin-star chef. 525 00:22:16,202 --> 00:22:17,770 OK. Alright. Thank you. 526 00:22:17,770 --> 00:22:20,807 So, yeah, I feel like the pressure's on me. 527 00:22:20,807 --> 00:22:22,675 And, look, in all honesty... 528 00:22:24,677 --> 00:22:26,713 ...I'm shitting myself. 529 00:22:26,713 --> 00:22:29,582 ANDY: Things are well and truly starting to heat up in this kitchen! 530 00:22:29,582 --> 00:22:32,552 And you've only got 30 minutes till service! 531 00:22:32,552 --> 00:22:34,454 JOCK: Let's go! MELISSA: Come on! 532 00:22:34,454 --> 00:22:37,189 (JUDGES CLAP) 533 00:22:37,189 --> 00:22:40,192 Alright, guys, let's really motor. 534 00:22:41,394 --> 00:22:44,196 You alright, Antonio? ANTONIO: Yep. All good. 535 00:22:44,196 --> 00:22:48,835 For our sweet dish, brown team will be cooking a sweet potato tart 536 00:22:48,835 --> 00:22:51,438 with a spiced ice cream and a caramel sauce. 537 00:22:51,438 --> 00:22:54,040 CATH: OK, so the ice cream, we've got three are churning, 538 00:22:54,040 --> 00:22:56,308 one's in the blast chiller ready to go in. 539 00:22:57,910 --> 00:22:59,879 CURTIS: Good. We're getting close. CATH: Yeah? Yeah? Cool! 540 00:22:59,879 --> 00:23:01,213 And it tastes great! 541 00:23:01,213 --> 00:23:05,752 Curtis Stone just said my ice cream was looking good. Yes! 542 00:23:05,752 --> 00:23:07,286 BRENT: Push now. 543 00:23:09,221 --> 00:23:12,992 So, half an hour to go, octopus is just slowly braising away. 544 00:23:12,992 --> 00:23:16,195 We've got Rhiannon who's still on the beetroots for the main course. 545 00:23:16,195 --> 00:23:18,064 She's got whole roasted beetroots 546 00:23:18,064 --> 00:23:20,332 and we're gonna crisp up the beetroot leaves. 547 00:23:20,332 --> 00:23:23,135 And Adi who's making the green sauce. 548 00:23:23,135 --> 00:23:25,171 It's a big pressure point, the octopus, 549 00:23:25,171 --> 00:23:27,640 so I've really gotta make sure that it's nailed perfectly 550 00:23:27,640 --> 00:23:29,408 'cause we all want to cook for immunity. 551 00:23:29,408 --> 00:23:32,344 So, end goal today is put up something delicious. 552 00:23:33,446 --> 00:23:34,881 Ooh, yeah. Yummy, yummy. 553 00:23:34,881 --> 00:23:37,650 Tester on the octopus? Yeah, a little tester. 554 00:23:37,650 --> 00:23:39,786 Are you happy? Yeah. 555 00:23:39,786 --> 00:23:41,220 They're definitely done. Yeah. 556 00:23:41,220 --> 00:23:44,557 Once you cool them down and put them on the hibachi, 557 00:23:44,557 --> 00:23:46,593 anything kinda brushy-brushy? 558 00:23:46,593 --> 00:23:50,329 Uh, lemon juice, salt, pepper, oil, that's it. 559 00:23:50,329 --> 00:23:51,330 OK. 560 00:23:51,330 --> 00:23:52,899 There's heaps of talk about how important 561 00:23:52,899 --> 00:23:54,701 this octopus is to the dish, 562 00:23:54,701 --> 00:23:57,103 but I think we're forgetting that the brief is beetroot. 563 00:23:57,103 --> 00:23:58,571 So, everyone, stop looking at me 564 00:23:58,571 --> 00:24:00,540 and let's start looking at Rhiannon and her beetroot. 565 00:24:00,540 --> 00:24:01,708 (CHUCKLES) 566 00:24:01,708 --> 00:24:03,375 Hot behind you. 567 00:24:03,375 --> 00:24:05,845 I'm just checking this one. 568 00:24:08,314 --> 00:24:10,416 Still not ready. 569 00:24:10,416 --> 00:24:11,851 Beetroots aren't cooked. 570 00:24:11,851 --> 00:24:15,121 Octopus is great, but beetroots are our feature! 571 00:24:15,121 --> 00:24:17,123 What do we do? 572 00:24:24,330 --> 00:24:25,998 (BIRDSONG) 573 00:24:25,998 --> 00:24:28,267 Hot behind you. 574 00:24:28,267 --> 00:24:29,836 I'm just checking this one. 575 00:24:29,836 --> 00:24:32,171 CURTIS: Still not ready, right? 576 00:24:33,472 --> 00:24:34,907 Beetroots aren't cooked. 577 00:24:34,907 --> 00:24:37,544 Octopus is great, but beetroots are our feature! 578 00:24:37,544 --> 00:24:38,878 What do we do? 579 00:24:38,878 --> 00:24:41,648 Let it cook. The more you take it out, the less it cooks. 580 00:24:41,648 --> 00:24:42,649 Yeah. 581 00:24:42,649 --> 00:24:44,350 Come on! Get it in. 582 00:24:47,720 --> 00:24:50,557 If this team loses today because of my bloody beetroot, 583 00:24:50,557 --> 00:24:52,058 I'm gonna be spewin'. 584 00:24:52,058 --> 00:24:53,560 Right, guys, you should be cleaned down. 585 00:24:53,560 --> 00:24:55,127 So don't just stand there. Do something. 586 00:24:55,127 --> 00:24:57,997 Well, from what I can see here, Curtis is in the thick of it. 587 00:24:57,997 --> 00:24:58,998 Mmm. 588 00:24:59,098 --> 00:25:01,167 He's got two kitchens to try and hustle here. 589 00:25:01,167 --> 00:25:03,770 Green team, I've seen you over there trying the octopus. 590 00:25:03,770 --> 00:25:06,305 Is it nice? Is it tender? It's tender. Yeah, it is tender. 591 00:25:06,305 --> 00:25:08,675 MELISSA: Good. Rhiannon took the beets out of the oven 592 00:25:08,675 --> 00:25:10,142 a couple of minutes ago. 593 00:25:10,142 --> 00:25:11,944 Curtis had a little poke and a little prod 594 00:25:11,944 --> 00:25:14,614 and it's not looking cooked, so they went back into the oven. 595 00:25:14,614 --> 00:25:17,483 And that does worry me. Yeah, that would be a shame. 596 00:25:17,483 --> 00:25:19,586 Because if Brent's gonna go through all of the work 597 00:25:19,586 --> 00:25:23,289 to get this octopus spot-on and the beetroot component isn't cooked? 598 00:25:23,289 --> 00:25:24,390 You'd be gutted. 599 00:25:24,390 --> 00:25:25,792 Brown chicken. Hmm. 600 00:25:25,792 --> 00:25:27,927 Yeah. I can see Antonio, the desserts. 601 00:25:27,927 --> 00:25:30,362 Right? He's chosen to go with the big tarts, which is great. 602 00:25:30,362 --> 00:25:31,831 Are they gonna bake in time? 603 00:25:31,831 --> 00:25:34,266 Well, we hope so, because otherwise when you go to slice it 604 00:25:34,266 --> 00:25:37,203 and you have, you know, instead of having a beautiful wedge of a tart, 605 00:25:37,203 --> 00:25:40,707 you'll have, um, something that doesn't look overly lovely, 606 00:25:40,707 --> 00:25:43,309 and, you know, we have 24 guests to think about. 607 00:25:44,911 --> 00:25:45,912 How are you going? 608 00:25:45,912 --> 00:25:48,314 ANTONIO: Uh, we have the tarts blind-baking. 609 00:25:48,314 --> 00:25:51,050 CURTIS: Ooh! Oh, you don't have a weight on them. There's no weight! 610 00:25:51,050 --> 00:25:52,652 Sorry? There's no weight. 611 00:25:52,652 --> 00:25:54,553 You need to weigh them. Yeah. Oh! 612 00:25:54,553 --> 00:25:56,255 Otherwise they're gonna bubble up. Yep. 613 00:25:56,255 --> 00:25:59,926 I don't have much time before the diners start their meal. 614 00:26:01,961 --> 00:26:04,296 And I'm falling behind with the sweet potato tart. 615 00:26:04,296 --> 00:26:05,932 Alright, we definitely need a... (BEEPING) 616 00:26:05,932 --> 00:26:08,134 Oh, I just put a timer off! 617 00:26:08,134 --> 00:26:11,037 I still need to do a lot of stuff and I'm a bit frantic. 618 00:26:11,037 --> 00:26:12,672 After the custard's done, 619 00:26:12,672 --> 00:26:14,674 we're gonna fill in the tart shells 620 00:26:14,674 --> 00:26:17,509 and then we're gonna put them in the oven for roughly 20, 30 minutes, 621 00:26:17,509 --> 00:26:19,411 and then they need to come out and rest. 622 00:26:19,411 --> 00:26:21,413 MALISSA: Whoo! This is so hot! 623 00:26:21,413 --> 00:26:22,949 For mains, 624 00:26:22,949 --> 00:26:26,653 my job is to make the sweet potato puree, tahini dressing 625 00:26:26,653 --> 00:26:30,890 and some crispy sweet potato skins to add a little garnish on top. 626 00:26:30,890 --> 00:26:32,659 Mmm. It's good. 627 00:26:33,660 --> 00:26:35,662 It's not good. It's absolutely delicious! 628 00:26:35,662 --> 00:26:37,363 (LAUGHS) You're right! 629 00:26:38,731 --> 00:26:41,533 My goal is just get as much done now 630 00:26:41,533 --> 00:26:45,371 because as soon as Declan is ready to start cooking those steaks, 631 00:26:45,371 --> 00:26:47,039 I don't want him to have to think 632 00:26:47,039 --> 00:26:50,342 or even look at anything else going on in the kitchen. 633 00:26:50,342 --> 00:26:52,211 This will take about five minutes to cook. 634 00:26:52,211 --> 00:26:53,680 Yeah, yeah. Perfect. 635 00:26:53,680 --> 00:26:56,582 Um, so... And about three minutes to rest. 636 00:26:56,582 --> 00:26:59,051 Curtis Stone, a Michelin-star chef, 637 00:26:59,051 --> 00:27:02,188 he's renowned for cooking his steaks and his beef 638 00:27:02,188 --> 00:27:05,958 and he's probably done thousands of services in his life, 639 00:27:05,958 --> 00:27:07,426 I'm gonna listen to him. 640 00:27:07,426 --> 00:27:09,061 You need butter, garlic, thyme leaves. 641 00:27:09,061 --> 00:27:10,797 'Cause that's what we'll baste the steaks in. 642 00:27:10,797 --> 00:27:12,665 OK. Beautiful. Butter, garlic, thyme. 643 00:27:12,665 --> 00:27:14,533 Your diners are arriving, 644 00:27:14,533 --> 00:27:17,569 so that means you have 15 minutes till service! 645 00:27:17,569 --> 00:27:19,939 JOCK: Let's go! Hustle! Hustle! ANDY: Come on! 646 00:27:19,939 --> 00:27:21,607 Oh, gosh. 647 00:27:22,608 --> 00:27:25,077 CATH: Oh! Oh, man! 648 00:27:25,077 --> 00:27:26,445 That's scary! 649 00:27:26,445 --> 00:27:28,748 CURTIS: You've all gotta be ready on your stations 650 00:27:28,748 --> 00:27:31,851 and coordinated to come up as one team, OK? 651 00:27:31,851 --> 00:27:33,820 BRENT: Yes, Chef. RALPH: Yes, sir. 652 00:27:36,956 --> 00:27:39,291 ANTONIO: Mal, can you open the oven, please? 653 00:27:39,291 --> 00:27:40,927 MALISSA: Yeah. This one? 654 00:27:40,927 --> 00:27:42,929 Alright. 655 00:27:42,929 --> 00:27:45,364 (RALPH SINGS) # Let's get it done. ♪ 656 00:27:45,364 --> 00:27:47,333 Adi. Um, can I help you? 657 00:27:47,333 --> 00:27:49,135 RUE: Um, yes. We need more pears. 658 00:27:49,135 --> 00:27:50,236 So, here. 659 00:27:50,336 --> 00:27:53,105 For the dessert, the concept we're working with today 660 00:27:53,105 --> 00:27:55,174 is a goat's cheese cremeux with poached pears 661 00:27:55,174 --> 00:27:57,376 and then you've got the beetroot consomme on the side 662 00:27:57,376 --> 00:28:01,380 which is a beautiful, deep purple colour. 663 00:28:01,380 --> 00:28:03,482 But with the amount of time that we've got left, 664 00:28:03,482 --> 00:28:05,451 we can't actually poach the pears entirely, 665 00:28:05,451 --> 00:28:08,254 so we're just gonna have to get a melon baller, scoop them out 666 00:28:08,254 --> 00:28:10,723 to make them a bit smaller so they're easier to poach. 667 00:28:10,723 --> 00:28:14,693 Green team, brown team, service has started! 668 00:28:14,693 --> 00:28:18,364 I want my first tables of four up in four minutes, please. 669 00:28:18,364 --> 00:28:20,266 Four minutes. Yes, Chef. Four minutes. OK. 670 00:28:22,101 --> 00:28:24,370 DECLAN: Alright. These go in. 671 00:28:24,370 --> 00:28:25,604 (SIZZLING) 672 00:28:27,306 --> 00:28:29,675 The time I've been most nervous about, 673 00:28:29,675 --> 00:28:32,011 the time to finally cook these steaks 674 00:28:32,011 --> 00:28:33,679 and it's here in front of me now. 675 00:28:33,679 --> 00:28:36,415 You know, I'll cook for myself and the missus a steak at home, 676 00:28:36,415 --> 00:28:38,584 but that's about as far as it gets. 677 00:28:38,584 --> 00:28:42,054 When he says, "I'm sending my beef," that's when you send your garnish. 678 00:28:42,054 --> 00:28:43,589 I'm gonna be cooking all the steaks, 679 00:28:43,589 --> 00:28:45,724 Antonio's gonna be cutting them in half 680 00:28:45,724 --> 00:28:48,127 and Malissa's gonna be helping plate them up. 681 00:28:48,127 --> 00:28:50,329 Just take the hot plates and drop them up here. 682 00:28:50,329 --> 00:28:52,765 They should be hot. Almost so hot you can't hold them. 683 00:28:52,765 --> 00:28:55,835 How long on my first table, please? DECLAN: Yeah, Antonio, you're ready. 684 00:28:55,835 --> 00:28:56,969 Yep. 685 00:28:56,969 --> 00:28:58,704 The steaks I wanna cook medium-rare. 686 00:28:58,704 --> 00:29:01,440 I think it's just sort of everyone's favourite way to eat it. 687 00:29:01,440 --> 00:29:04,310 And so I send my first four steaks out. 688 00:29:07,613 --> 00:29:10,216 The steak's not cooked. Refire it. Take it back. 689 00:29:10,216 --> 00:29:12,684 All of them? All of them have to go back. 690 00:29:13,886 --> 00:29:16,022 And all four come straight back. 691 00:29:16,022 --> 00:29:17,656 Not cooked enough. 692 00:29:19,391 --> 00:29:23,229 I'm really feeling the pressure right now. I can't let my team down. 693 00:29:23,229 --> 00:29:25,664 Serve me raw steak, I sent it back to you, right? 694 00:29:25,664 --> 00:29:27,199 Yes, Chef. Then you cook another four. 695 00:29:27,199 --> 00:29:28,200 Yep! 696 00:29:28,534 --> 00:29:30,903 So now we have a table that's gonna wait about eight minutes. 697 00:29:30,903 --> 00:29:35,307 It really comes down to me and how I cook these steaks. 698 00:29:35,307 --> 00:29:37,109 And, yeah, it's intense. 699 00:29:37,109 --> 00:29:39,745 Are those next four steaks out, Declan? 700 00:29:39,745 --> 00:29:41,513 Nah! They're coming out now! 701 00:29:42,548 --> 00:29:43,950 Oh, shit. 702 00:29:52,825 --> 00:29:54,793 CURTIS: How long on my first table, please? 703 00:29:54,793 --> 00:29:57,263 DECLAN: Yeah, Antonio, you're ready. Yeah. 704 00:29:57,263 --> 00:29:59,231 I sent my first four steaks out. 705 00:29:59,231 --> 00:30:01,667 The steak's not cooked. Refire it. Take it back. 706 00:30:01,667 --> 00:30:03,735 And all four come straight back. 707 00:30:03,735 --> 00:30:05,537 So you know what you have to do, right? 708 00:30:05,537 --> 00:30:07,539 Cook for a little longer, rest for a little longer. 709 00:30:07,539 --> 00:30:08,640 Yeah. Alright. Alright? 710 00:30:08,640 --> 00:30:10,409 You sent it sooner than I told you to. 711 00:30:10,409 --> 00:30:13,679 Curtis Stone, a Michelin-star chef, didn't hold back 712 00:30:13,679 --> 00:30:15,681 from sending those first four steaks back. 713 00:30:15,681 --> 00:30:18,650 Do you have four extra or do I need to cut you some more beef? 714 00:30:18,650 --> 00:30:21,120 I need... Yeah, I had three extra. So I need one more. 715 00:30:21,120 --> 00:30:23,422 I've never cooked this many steaks to order. 716 00:30:23,422 --> 00:30:27,626 And not having a probe to sort of check the internal temperature, 717 00:30:27,626 --> 00:30:29,795 it's bloody tricky. 718 00:30:29,795 --> 00:30:30,796 Yeah. 719 00:30:30,796 --> 00:30:32,498 Once they come out of the pan... Yeah? 720 00:30:32,498 --> 00:30:34,333 ...you've got about three minutes to rest them. 721 00:30:34,333 --> 00:30:35,334 OK. Right? 722 00:30:35,334 --> 00:30:37,036 That's a tiny bit over. OK. 723 00:30:37,036 --> 00:30:38,837 You're just gonna have to feel it. Yep. Alright. 724 00:30:38,837 --> 00:30:40,639 If I somehow pull this off, 725 00:30:40,639 --> 00:30:43,509 maybe I deserve a spot in Curtis's restaurant. 726 00:30:43,509 --> 00:30:44,810 (LAUGHS) 727 00:30:44,810 --> 00:30:47,146 ANTONIO: Alright, let me know when you have your four. 728 00:30:47,146 --> 00:30:48,915 Are you quality controlling those steaks? 729 00:30:48,915 --> 00:30:51,383 (LAUGHS) Of course! One for me and one for the guys. 730 00:30:51,383 --> 00:30:52,451 (CHUCKLES) Right! 731 00:30:52,451 --> 00:30:54,921 Four more steaks are ready in one minute. 732 00:30:54,921 --> 00:30:56,555 You gotta move, you gotta move. OK. 733 00:30:56,555 --> 00:30:58,590 Come on! I'm on the pass today. 734 00:30:58,590 --> 00:31:02,895 My job now is to add a tablespoon of the sweet potato puree, 735 00:31:02,895 --> 00:31:05,797 add a swirl of the tahini dressing, 736 00:31:05,797 --> 00:31:10,502 layer up my baby spinach, steaks, and then the sweet potato crisps. 737 00:31:10,502 --> 00:31:13,039 Very nice. Very, very nice. 738 00:31:13,039 --> 00:31:15,407 Service, please! 739 00:31:16,842 --> 00:31:18,410 Hi. 740 00:31:19,511 --> 00:31:21,480 Thank you very much. Thank you. 741 00:31:21,480 --> 00:31:22,481 Thank you. 742 00:31:22,481 --> 00:31:24,816 From the brown team, we have an eye fillet 743 00:31:24,816 --> 00:31:26,785 with Middle Eastern sweet potato puree 744 00:31:26,785 --> 00:31:28,420 and a tahini dressing. 745 00:31:30,456 --> 00:31:31,690 Yours looks beautiful. 746 00:31:31,690 --> 00:31:34,526 It does! Mine is a touch over medium. 747 00:31:34,526 --> 00:31:35,962 And yours is medium-well. 748 00:31:35,962 --> 00:31:38,130 It's exactly what you don't want eye fillet to be. 749 00:31:38,130 --> 00:31:39,531 No. No. 750 00:31:52,811 --> 00:31:55,847 So... the sweet potato puree, 751 00:31:55,847 --> 00:31:58,717 it's got a nice spice blend to it. 752 00:31:58,717 --> 00:32:01,520 It goes really well with that kind of acidic tahini sauce 753 00:32:01,520 --> 00:32:02,989 around the outside. 754 00:32:02,989 --> 00:32:05,224 Those two marry up really nicely. 755 00:32:05,224 --> 00:32:07,960 Some simple sauteed spinach, which is well seasoned. 756 00:32:07,960 --> 00:32:10,729 Um... and the sweet potato chips. Done! 757 00:32:10,729 --> 00:32:13,865 There's some great cooking on most of the elements, 758 00:32:13,865 --> 00:32:15,634 but the Rolls-Royce is that steak 759 00:32:15,634 --> 00:32:18,104 and for it to be so inconsistent, it leaves them in trouble. 760 00:32:18,104 --> 00:32:21,040 It's a shame because my steak was medium. 761 00:32:21,040 --> 00:32:23,042 It was nice. Obviously I've eaten it. 762 00:32:23,042 --> 00:32:25,477 But everything else married up so well. 763 00:32:25,477 --> 00:32:26,945 And I enjoyed the flavours. 764 00:32:26,945 --> 00:32:29,748 You know, it was a good Australian dish. 765 00:32:29,748 --> 00:32:32,118 It takes a little bit of... a little bit of flavours 766 00:32:32,118 --> 00:32:33,552 from all over the place. 767 00:32:33,552 --> 00:32:34,553 Yeah. 768 00:32:34,786 --> 00:32:36,588 And you put it together and it's surprisingly delicious. 769 00:32:36,588 --> 00:32:37,990 It's that thing about a Service Challenge 770 00:32:38,090 --> 00:32:40,726 where I look at your plate and yours, they're all very different. 771 00:32:40,726 --> 00:32:43,429 That means we're all having three very different experiences 772 00:32:43,429 --> 00:32:46,265 and that's not what you want. 773 00:32:46,265 --> 00:32:49,235 RHIANNON: Well, we're kind of just waiting on these beets. 774 00:32:49,235 --> 00:32:51,403 So, brown team have already started 775 00:32:51,403 --> 00:32:53,605 and we still haven't bloody sent out anything. 776 00:32:54,740 --> 00:32:56,842 Brent's got the octopus ready to go. 777 00:32:56,842 --> 00:32:58,544 The green sauce is done. 778 00:32:58,544 --> 00:33:01,280 The spice mix is done. The beetroots aren't. 779 00:33:02,648 --> 00:33:05,851 CURTIS: Rhiannon, your job is to give me hot beets. 780 00:33:05,851 --> 00:33:07,386 I know. That's fully cooked. 781 00:33:07,386 --> 00:33:08,620 Yes. Alright? 782 00:33:08,620 --> 00:33:10,489 So you can't give me anything but that. 783 00:33:10,489 --> 00:33:11,990 I'm panicking. 784 00:33:11,990 --> 00:33:15,794 I can't let this beetroot be our failure and our downfall. 785 00:33:15,794 --> 00:33:17,629 I would be devastated. 786 00:33:17,629 --> 00:33:19,265 Um... Well, let's taste it. 787 00:33:24,303 --> 00:33:25,871 Oh, it's pretty crunchy still. 788 00:33:25,871 --> 00:33:27,873 'Cause some of them are a bit bigger, so... 789 00:33:27,873 --> 00:33:30,542 So pull the small ones out. Yeah, I'll work on the small ones. 790 00:33:30,542 --> 00:33:32,411 And leave the big ones in. 791 00:33:32,411 --> 00:33:34,913 I just focus on cutting up the smaller ones, 792 00:33:34,913 --> 00:33:37,216 tossing them in olive oil, salt and pepper, 793 00:33:37,216 --> 00:33:38,784 and they... them seem OK. 794 00:33:38,784 --> 00:33:40,752 ADI: How are you going, Brenty? BRENT: Yeah, good. 795 00:33:40,752 --> 00:33:44,323 Now it's time to get ready for the 'bach. 796 00:33:46,024 --> 00:33:48,827 Well, I always say, "What's better than one hibachi? Four hibachis!" 797 00:33:48,827 --> 00:33:52,564 So it's going to get nice and smoky in my section. 798 00:33:53,699 --> 00:33:55,867 Alright, next four are up. ADI: Thank you! 799 00:33:57,303 --> 00:33:58,937 RHIANNON: These ones look awesome, Brent. 800 00:33:58,937 --> 00:34:01,540 Coming with some more. Yep! Please do. 801 00:34:01,540 --> 00:34:03,342 Finally, service starts. 802 00:34:03,342 --> 00:34:06,812 I'm putting a drizzle of my sauce on the plate, 803 00:34:06,812 --> 00:34:09,281 then a few slices of roasted beetroot. 804 00:34:09,281 --> 00:34:11,883 Put on a spiced rub, cover it with the octopus 805 00:34:11,883 --> 00:34:14,086 and then I'm using some of those crispy beetroot leaves 806 00:34:14,086 --> 00:34:15,287 as a garnish. 807 00:34:15,287 --> 00:34:16,622 They look good. 808 00:34:16,722 --> 00:34:19,658 It really looks like something that could go out at a restaurant 809 00:34:19,658 --> 00:34:21,427 and we made it! 810 00:34:21,427 --> 00:34:23,762 OK, service, please. Service, please! 811 00:34:26,332 --> 00:34:27,966 Thank you very much. JOCK: Thank you. 812 00:34:27,966 --> 00:34:29,401 Wow. Thank you. 813 00:34:29,501 --> 00:34:33,339 From the green team, we have a main of charred octopus with beetroot. 814 00:34:34,606 --> 00:34:36,408 I think it looks pretty great! 815 00:34:36,408 --> 00:34:38,177 Yeah, I like the look of it. 816 00:34:38,177 --> 00:34:39,645 Yeah, it looks good. 817 00:34:49,921 --> 00:34:52,057 (CLEARS THROAT) Interesting plate of food. 818 00:34:52,057 --> 00:34:54,059 For me, I really enjoyed it. 819 00:34:54,059 --> 00:34:56,428 Very kinda mod Oz. 820 00:34:56,428 --> 00:35:01,300 It all centres round this braised and then charred ockie, 821 00:35:01,300 --> 00:35:03,469 and you can see the colour on it's actually beautiful. 822 00:35:03,469 --> 00:35:04,903 The flavour's great. 823 00:35:04,903 --> 00:35:06,605 The other thing I like, actually, 824 00:35:06,605 --> 00:35:10,642 is this green guy - sauce thing - that they've got going on. 825 00:35:10,642 --> 00:35:14,813 I think that and the octopus go really well together. 826 00:35:14,813 --> 00:35:16,515 I agree. I think the octopus is delicious. 827 00:35:16,515 --> 00:35:19,117 It's the... It's the kind of texture that you really want, 828 00:35:19,117 --> 00:35:20,786 really lovely and tender. 829 00:35:20,786 --> 00:35:24,423 And that beautiful, you know, burnished glow on the outside, 830 00:35:24,423 --> 00:35:26,792 adding another layer of flavour. 831 00:35:26,792 --> 00:35:29,595 That's clever cooking to be able to kind of add little bits 832 00:35:29,595 --> 00:35:31,129 during the cooking process 833 00:35:31,129 --> 00:35:33,131 and then you end up with something on the plate 834 00:35:33,131 --> 00:35:35,634 that is multidimensional, really interesting to eat. 835 00:35:35,634 --> 00:35:38,470 I think we were so focused on the octopus. 836 00:35:38,470 --> 00:35:40,038 Yeah. And he's nailed it. 837 00:35:40,038 --> 00:35:42,641 But the upsetting thing is, like, 838 00:35:42,641 --> 00:35:46,445 the thing that we weren't really worried about, the roasted beetroot, 839 00:35:46,445 --> 00:35:48,714 one of mine was cooked and I was like... 840 00:35:48,714 --> 00:35:52,251 But then the second one was... It was too al dente. 841 00:35:52,251 --> 00:35:55,687 What a shame. Unfortunately, that's where they've come up short. 842 00:35:57,088 --> 00:36:00,226 ADI: Service, please! RHIANNON: I think that's it. 843 00:36:00,226 --> 00:36:03,695 Not too much congratulations until we get dessert on. 844 00:36:03,695 --> 00:36:05,631 Oh, Ralph, it's yummy. OK. 845 00:36:05,631 --> 00:36:09,935 Ralph and I have unmoulded all our little cremeux. 846 00:36:09,935 --> 00:36:11,770 That's yummy! OK. 847 00:36:11,770 --> 00:36:14,039 So it's still coming to temp. OK. 848 00:36:14,039 --> 00:36:16,642 Just want it to be a little bit firm, 849 00:36:16,642 --> 00:36:18,577 but, like, in a sort of bit wobbly... 850 00:36:18,577 --> 00:36:20,279 Like, you know, when you get into it, 851 00:36:20,279 --> 00:36:23,349 you want it to be like, you know, smooth and luxurious. 852 00:36:23,349 --> 00:36:25,451 CURTIS: Whoo-hoo! Nice. 853 00:36:26,818 --> 00:36:29,421 DECLAN: Alright. MALISSA: Whoo-hoo! Good job, guys! 854 00:36:29,421 --> 00:36:30,989 Savoury service is done. 855 00:36:30,989 --> 00:36:32,958 It's time for the dessert service. 856 00:36:32,958 --> 00:36:35,394 Don't celebrate too soon. We've got to get ready for dessert. 857 00:36:35,394 --> 00:36:37,596 Clean everything down. OK. Awesome! 858 00:36:37,596 --> 00:36:42,934 We've tried to work out what's left to go for our sweet potato tart. 859 00:36:42,934 --> 00:36:45,504 ANTONIO: They're resting. They're... they're resting, yeah? 860 00:36:45,504 --> 00:36:47,105 The ice cream's in the blast chiller. 861 00:36:47,105 --> 00:36:48,307 OK. Um... 862 00:36:48,307 --> 00:36:50,242 Well, you think, well, we've got the caramel. 863 00:36:50,242 --> 00:36:52,778 The caramel's done? No. Is it? 864 00:36:52,778 --> 00:36:54,246 I don't... I don't know. 865 00:36:55,247 --> 00:36:57,483 We don't have the caramel. (DRAMATIC MUSIC) 866 00:36:57,483 --> 00:36:59,184 (SIGHS FRUSTRATEDLY) 867 00:37:01,453 --> 00:37:05,056 I thought we were gonna do a caramel with the, uh... 868 00:37:05,056 --> 00:37:06,858 Well, we were. Um... 869 00:37:06,858 --> 00:37:09,027 Oh, my goodness! 870 00:37:09,027 --> 00:37:11,129 Clean down, get organised. 871 00:37:12,798 --> 00:37:15,901 We are so close to service. 872 00:37:15,901 --> 00:37:18,837 Now, it's... it's pure chaos. 873 00:37:18,837 --> 00:37:20,439 Let's do it. OK, let's go, let's go! 874 00:37:20,439 --> 00:37:22,474 This is gonna go in here. Get it on! 875 00:37:29,214 --> 00:37:31,783 ANNOUNCER: Get inspired by our fabulous home cooks. 876 00:37:31,783 --> 00:37:37,222 Stream full episodes of MasterChef Australia now on 10 play. 877 00:37:41,059 --> 00:37:43,295 OK, let's go, let's go. This has gotta go in here. 878 00:37:43,295 --> 00:37:45,331 Get it on. Yeah, OK. Alright. 879 00:37:46,532 --> 00:37:49,868 Unfortunately, we've forgotten about the sweet potato caramel 880 00:37:49,868 --> 00:37:50,969 for the dessert 881 00:37:50,969 --> 00:37:53,805 and we are so close to service. 882 00:37:53,805 --> 00:37:56,241 So now it's all hands on deck trying to get this done. 883 00:37:57,242 --> 00:37:59,044 DECLAN: Yeah, come on, guys, let's motor. 884 00:37:59,044 --> 00:38:01,347 OK, I need some more golden syrup probably. 885 00:38:01,347 --> 00:38:03,382 More golden syrup? Oh, God, yeah. 886 00:38:03,382 --> 00:38:08,086 Then I realised I've actually got a small batch of sweet potato puree. 887 00:38:08,086 --> 00:38:10,288 Where's the puree? 888 00:38:10,288 --> 00:38:12,991 So, with that sweet potato puree 889 00:38:12,991 --> 00:38:15,327 we put into some of the caramel. 890 00:38:15,327 --> 00:38:17,429 The flavour is beautiful! 891 00:38:17,429 --> 00:38:18,964 I can definitely taste the sweet potato. 892 00:38:18,964 --> 00:38:19,965 Yeah. 893 00:38:20,432 --> 00:38:23,435 Unfortunately, we don't have enough for a jug for each person, 894 00:38:23,435 --> 00:38:26,805 but we've got enough just to have a little drizzle on the plate. 895 00:38:26,805 --> 00:38:29,975 You got three minutes, guys. Three minutes for dessert service. 896 00:38:29,975 --> 00:38:31,443 DECLAN: Three minutes till dessert service. 897 00:38:31,443 --> 00:38:33,745 CATH: OK, three minutes till dessert service, you guys! 898 00:38:33,745 --> 00:38:36,114 So let's pull a tart. We should try to cut one. 899 00:38:36,114 --> 00:38:38,917 So, the tarts have been cooled down. 900 00:38:38,917 --> 00:38:40,952 You need a long knife. Yep. 901 00:38:40,952 --> 00:38:42,588 And we do the first cut... 902 00:38:44,222 --> 00:38:46,024 ...and it's a tad runny. 903 00:38:46,024 --> 00:38:47,659 It's a bit soft. 904 00:38:50,396 --> 00:38:53,832 I'm kind of feeling... feeling a little bit defeated, to be honest. 905 00:38:57,503 --> 00:39:00,372 Alright, so... They need a bit more time, but... 906 00:39:00,372 --> 00:39:02,173 Yeah, they sure do. 907 00:39:02,173 --> 00:39:04,275 So that's going to the blast chiller. 908 00:39:04,275 --> 00:39:07,913 So we actually decide to get the tart back into the blast chiller 909 00:39:07,913 --> 00:39:11,349 just to see if exposure to the cold air in the blast chiller 910 00:39:11,349 --> 00:39:12,651 hopefully fixes it. 911 00:39:13,685 --> 00:39:17,155 Looks amazing, guys. We're all ready. 912 00:39:17,155 --> 00:39:19,425 Here's another bowl of balls. Thank you. 913 00:39:19,425 --> 00:39:22,260 There's these beautiful poached pear balls 914 00:39:22,260 --> 00:39:26,097 and then the cremeux's so smooth and goat-cheese forward. 915 00:39:26,097 --> 00:39:29,701 With that beetroot, earthy consomme that it's got, the sweetness, 916 00:39:29,701 --> 00:39:30,736 oh, my God. 917 00:39:30,736 --> 00:39:33,071 The combination is divine! 918 00:39:33,071 --> 00:39:35,974 Ralph and Rue have done such an amazing job. 919 00:39:35,974 --> 00:39:37,943 Happy for service. Yeah, thank you. 920 00:39:50,856 --> 00:39:52,290 JOCK: Thank you. ANDY: Thank you! 921 00:39:52,290 --> 00:39:53,759 MELISSA: Thank you. OK. 922 00:39:53,859 --> 00:39:57,663 So, from the green team, we have a dessert of goat's cheese cremeux, 923 00:39:57,663 --> 00:40:00,866 beetroot consomme and poached pear. 924 00:40:22,854 --> 00:40:24,389 Interesting dessert. 925 00:40:24,389 --> 00:40:27,292 Like, a bit of a play on, you know, goat's cheese and beetroot, 926 00:40:27,292 --> 00:40:28,860 you know, done into a dessert. 927 00:40:28,860 --> 00:40:32,330 And the flavour is on point. It's delicious. 928 00:40:32,330 --> 00:40:33,632 The balance is beautiful. 929 00:40:33,632 --> 00:40:36,902 The consomme is actually the best bit about this dessert. 930 00:40:36,902 --> 00:40:39,037 I really love it. 931 00:40:39,037 --> 00:40:41,973 It sings of beautiful beetroot. 932 00:40:41,973 --> 00:40:44,275 Almost as if it'd been cooked for a long time. 933 00:40:44,275 --> 00:40:45,944 I love the concept of this. 934 00:40:45,944 --> 00:40:51,116 This is a very intriguing savoury-sweet course. 935 00:40:51,116 --> 00:40:53,384 And I like how sour the goat's cheese is 936 00:40:53,384 --> 00:40:56,021 because it sort of makes the whole thing very palate cleansing, 937 00:40:56,021 --> 00:40:57,956 very refreshing, really sound. 938 00:40:57,956 --> 00:40:59,825 Hard flavours to get right... 939 00:40:59,825 --> 00:41:01,760 Yeah. ...in a... in a sweet dessert. 940 00:41:01,760 --> 00:41:03,428 You know, you're playing with goat's cheese, 941 00:41:03,428 --> 00:41:06,097 you're playing with beetroot, and, yeah, I know they go together, 942 00:41:06,097 --> 00:41:08,734 but then you throw a red wine poached pear in there, 943 00:41:08,734 --> 00:41:11,402 it's not an easy thing to do. 944 00:41:11,402 --> 00:41:13,605 Yeah, I think for... for a balancing act 945 00:41:13,605 --> 00:41:16,808 and how beetroot really played a role in this role, 946 00:41:16,808 --> 00:41:18,844 they've knocked this one out of the park for me. 947 00:41:24,616 --> 00:41:26,585 ADI: Service. Thank you. 948 00:41:26,585 --> 00:41:28,453 Service is done, guys! 949 00:41:28,453 --> 00:41:30,121 We did it! RALPH: Good job. Well done. 950 00:41:30,121 --> 00:41:32,357 We did it! We nailed it! 951 00:41:32,357 --> 00:41:33,959 Well done, Rhi! We did it. Bloody awesome. 952 00:41:33,959 --> 00:41:35,260 We did it. Teamwork. 953 00:41:35,260 --> 00:41:37,062 CATH: Come on, let's do it, let's do it! 954 00:41:37,062 --> 00:41:39,765 The other guys are out. They've got theirs out. Come on! 955 00:41:39,765 --> 00:41:41,900 I take the tarts out. 956 00:41:43,034 --> 00:41:44,770 MALISSA: OK, how are we going? Good? 957 00:41:44,770 --> 00:41:46,805 I think this is a good batch. Yep, beautiful. 958 00:41:46,805 --> 00:41:48,039 CATH: OK. 959 00:41:48,039 --> 00:41:51,176 Some tart shells are definitely looking better than others. 960 00:41:51,176 --> 00:41:53,579 You know what? I reckon start sending those. 961 00:41:53,579 --> 00:41:56,047 But there's definitely inconsistencies. 962 00:41:57,315 --> 00:42:00,786 Look, we are pretty slow on our dessert. 963 00:42:00,786 --> 00:42:04,322 Um, our little pies didn't set perfectly. 964 00:42:04,322 --> 00:42:06,558 But we're just trying to get everything together now 965 00:42:06,558 --> 00:42:08,526 and get it out as quickly as we can. 966 00:42:08,526 --> 00:42:10,762 You're just gonna have to be super careful 967 00:42:10,762 --> 00:42:12,363 'cause they're really soft. 968 00:42:12,363 --> 00:42:15,667 Finally, tart is on the plate. The crumb is on the plate. 969 00:42:15,667 --> 00:42:19,638 As well as Cath's spiced ice cream and a caramel is on there as well. 970 00:42:20,906 --> 00:42:22,608 Service, please! 971 00:42:24,075 --> 00:42:26,011 ANTONIO: I'm really worried. 972 00:42:26,011 --> 00:42:28,747 Some of my tarts are not completely set. 973 00:42:28,747 --> 00:42:31,983 But, yeah, I guess we'll have to wait and see. 974 00:42:34,319 --> 00:42:36,187 Well, well, well. 975 00:42:44,963 --> 00:42:46,732 (BIRDSONG) 976 00:42:46,732 --> 00:42:48,934 (TENSE MUSIC) 977 00:42:48,934 --> 00:42:50,702 DECLAN: Alright, service, thank you. 978 00:42:54,305 --> 00:42:55,841 Thank you! 979 00:42:58,143 --> 00:43:00,078 Well, well, well. 980 00:43:00,078 --> 00:43:03,148 Uh, from the brown team, a dessert of sweet potato tart 981 00:43:03,148 --> 00:43:05,851 with spiced ice cream and sweet potato caramel. 982 00:43:22,968 --> 00:43:25,771 Um, the tart, it was too soft. 983 00:43:27,538 --> 00:43:31,176 It's a shame because the tart case is epic. 984 00:43:31,176 --> 00:43:33,812 Look at the caramelisation on that. It's absolutely perfect. 985 00:43:33,812 --> 00:43:35,814 However, the best thing for me was that caramel. 986 00:43:35,814 --> 00:43:36,815 Mmm. 987 00:43:36,815 --> 00:43:38,950 'Cause it really tasted of sweet potato. 988 00:43:38,950 --> 00:43:40,618 Yeah. 989 00:43:40,618 --> 00:43:42,988 The ice cream, beautiful spice blend in there. 990 00:43:42,988 --> 00:43:45,623 Um, the tart itself, great job on the tart shell. 991 00:43:45,623 --> 00:43:48,159 Like, amazing caramelisation. Yeah. 992 00:43:48,159 --> 00:43:49,895 That is primo. 993 00:43:51,663 --> 00:43:55,633 I feel somewhat conflicted about this dessert. 994 00:43:55,633 --> 00:43:57,635 On paper, I really love it. 995 00:43:57,635 --> 00:44:00,138 Where I get the sweet potato flavour is in that caramel, 996 00:44:00,138 --> 00:44:05,143 but the custard, it's not a particularly enjoyable texture. 997 00:44:05,143 --> 00:44:08,246 I wished for something a bit more silky, a bit more velvety. 998 00:44:08,246 --> 00:44:10,782 And, honestly, I don't know where that puts them. 999 00:44:12,450 --> 00:44:14,185 Here we go, guys. MALISSA: Here we go! 1000 00:44:14,185 --> 00:44:15,987 Last one. Come on, guys. Make it count. 1001 00:44:15,987 --> 00:44:18,256 CATH: Ohh. OK, this is it. This is it! 1002 00:44:18,256 --> 00:44:20,558 It's great! This is the last one! 1003 00:44:20,558 --> 00:44:23,061 Service, please! Good job. Good job. 1004 00:44:23,061 --> 00:44:24,629 Well done. Good work. 1005 00:44:24,629 --> 00:44:26,131 Thanks for your help. Well done. 1006 00:44:26,131 --> 00:44:28,333 Thank you so much! Well done. You guys rocked it. 1007 00:44:28,333 --> 00:44:30,201 Ohh! Cath, you're amazing. Good job. 1008 00:44:31,502 --> 00:44:33,538 ANDY: Right, time to see which team's menu 1009 00:44:33,538 --> 00:44:35,707 has won them a shot at immunity tomorrow. 1010 00:44:35,707 --> 00:44:37,776 Are we ready? CONTESTANTS: Yes! 1011 00:44:37,776 --> 00:44:39,277 Brown team, start with you. 1012 00:44:39,277 --> 00:44:42,580 Declan, it was always gonna be tough 1013 00:44:42,580 --> 00:44:46,684 to cook 27 steaks consistently 1014 00:44:46,684 --> 00:44:48,219 and, unfortunately, you didn't. 1015 00:44:49,721 --> 00:44:52,724 But... everything else on that plate, 1016 00:44:52,724 --> 00:44:55,160 it was well seasoned and it was delicious 1017 00:44:55,160 --> 00:44:57,528 and it was sweet potato forward. 1018 00:45:00,198 --> 00:45:01,867 Green team, 1019 00:45:01,867 --> 00:45:08,306 Brent, always gonna be tough to cook 27 portions of octopus perfectly. 1020 00:45:09,307 --> 00:45:11,242 But you did. Oh! 1021 00:45:12,477 --> 00:45:17,315 However, beetroots, which were your featured ingredient, 1022 00:45:17,315 --> 00:45:18,884 they were a little undercooked. 1023 00:45:18,884 --> 00:45:20,685 Oh, jeez. 1024 00:45:20,685 --> 00:45:22,687 Damn it. 1025 00:45:22,687 --> 00:45:24,555 Over to the sweet course. 1026 00:45:24,555 --> 00:45:26,892 Brown team, 1027 00:45:26,892 --> 00:45:29,427 your tart shell - epic! 1028 00:45:29,427 --> 00:45:30,628 Yay! 1029 00:45:30,628 --> 00:45:32,764 The caramel - delicious. 1030 00:45:32,764 --> 00:45:33,965 Yay! 1031 00:45:34,966 --> 00:45:36,167 But... 1032 00:45:37,368 --> 00:45:40,105 ...the tart filling was soft and grainy. 1033 00:45:41,873 --> 00:45:43,008 Green team. 1034 00:45:44,342 --> 00:45:47,946 The flavour combination of beetroot, goat's cheese and pear 1035 00:45:47,946 --> 00:45:49,547 was the right one. 1036 00:45:49,547 --> 00:45:51,449 But more than that, 1037 00:45:51,449 --> 00:45:55,453 the beetroot consomme was beautifully executed. 1038 00:45:55,453 --> 00:46:00,225 It was sophisticated, elevated and exactly what we wanted to see today, 1039 00:46:00,225 --> 00:46:03,428 which is why, the green team, congratulations! 1040 00:46:03,428 --> 00:46:05,797 (GREEN TEAM CHEERS) Oh, my gosh! 1041 00:46:05,797 --> 00:46:08,834 Whoo! ADI: Well done, guys. 1042 00:46:08,834 --> 00:46:11,636 First team challenge I have won! 1043 00:46:11,636 --> 00:46:13,071 (LAUGHS) 1044 00:46:13,071 --> 00:46:15,974 Finally had a win! Bloody hell. 1045 00:46:17,708 --> 00:46:20,511 Rhiannon, Ralph, Adi, Brent and Rue, 1046 00:46:20,511 --> 00:46:23,882 you've won yourselves a spot in tomorrow's Immunity Challenge 1047 00:46:23,882 --> 00:46:27,552 where someone will walk away safe from Sunday's elimination. 1048 00:46:27,552 --> 00:46:28,920 OK! 1049 00:46:28,920 --> 00:46:30,889 On top of that... 1050 00:46:32,123 --> 00:46:34,492 ...Curtis Stone will be with us again tomorrow! 1051 00:46:34,492 --> 00:46:36,061 (CONTESTANTS CHEER) 1052 00:46:36,061 --> 00:46:38,897 Wow! How good is that?! 1053 00:46:38,897 --> 00:46:43,434 So, be kind to each other and we'll see you all back in here tomorrow. 1054 00:46:43,434 --> 00:46:45,303 Well done, guys! Well done, gang! Well done, team! 1055 00:46:45,303 --> 00:46:47,772 Well done. Yay! Well done! 1056 00:46:47,772 --> 00:46:49,440 RHIANNON: Finally! 1057 00:46:49,440 --> 00:46:50,909 Whoo-hoo! 1058 00:46:50,909 --> 00:46:52,677 Oh, my God! 1059 00:46:52,677 --> 00:46:55,313 NARRATOR: Tomorrow night on MasterChef Australia... 1060 00:46:55,313 --> 00:46:57,682 Curtis Stone! (CHEERING) 1061 00:46:57,682 --> 00:46:59,317 ...Curtis returns 1062 00:46:59,317 --> 00:47:02,420 with a mouth-watering Immunity Challenge. 1063 00:47:02,420 --> 00:47:04,322 It really makes you salivate. 1064 00:47:04,322 --> 00:47:06,091 It makes your mouth sort of excited. 1065 00:47:06,091 --> 00:47:10,328 Plus, a prize so massive... 1066 00:47:10,328 --> 00:47:12,998 The winner will be on Coles shelves 1067 00:47:12,998 --> 00:47:15,500 in stores tomorrow! 1068 00:47:15,500 --> 00:47:17,903 It's mind-blowing! 1069 00:47:17,903 --> 00:47:19,304 (IMITATES EXPLOSION) 1070 00:47:19,304 --> 00:47:21,372 Captions by Red Bee Media