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ANNOUNCER: Previously
on MasterChef Australia...
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Luke Nguyen!
(APPLAUSE AND CHEERING)
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...Luke's Pressure Test...
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You'll be cooking my...
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...pho suon bo dac biet.
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...had them flying blind.
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You will not be given a recipe.
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RUE: Ooh!
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Oh, my gosh!
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...in a true test of instinct...
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Come on!
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We are making Luke's pho. This
is brand-new territory for me.
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...ability...
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MELISSA: We're straining,
we're balancing, we're
reducing.
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I need to push.
...and perseverance...
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THEO: There's no giving up.
You just have to keep trying.
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...they produced something
pho-nomenal!
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JOCK: This is very good!
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ANDY: I loved everything
in that bowl.
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I'm so impressed.
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But it was Grace whose
MasterChef journey came to an end.
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GRACE: This has been the
coolest life experience ever
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and I'm excited for what's
next.
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Tonight, it's a massive
Service Challenge
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and a major milestone.
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MALISSA: Such a crazy moment!
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I'm still pinching myself
that I'm even here.
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Plus, the big names in the
kitchen keep getting bigger.
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(GENTLE MUSIC)
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(SUSPENSEFUL MUSIC) No aprons!
Team Challenge today.
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RHIANNON: For sure.
It's gotta be, doesn't it?
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RALPH: Top 10.
That's what I'm excited about.
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MALISSA: I know!
What an achievement.
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I wanted to make top 10,
so, like, this is it for me.
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I've made it to the
mountaintop. Now it's about
setting that next goal.
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Well, there's big names this week.
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DECLAN: Declan Cleary!
(LAUGHTER)
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BRENT: That's a big name.
RHIANNON: Welcome!
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Thank you.
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CATH: Ohhhh!
ADI: Oooh!
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Whoo!
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Beautiful!
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Yeah, it does. It's stunning.
Look at it.
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DECLAN: This is a bit exciting.
MALISSA: Yeah! Look at this!
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ADI: I like this set-up.
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MALISSA: Good morning!
JUDGES: Morning.
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MELISSA: There is plenty of
reasons to be happy this morning
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because you are the top 10
of MasterChef 2023!
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(CHEERING)
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But as it stands, there only
nine of you standing here.
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Unfortunately, Theo isn't
feeling very well today,
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so he's going to be spending
the day recovering.
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That means that he has no shot
at winning immunity this week.
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Of course, it's no secret
as to what you're doing today.
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It is a Team Service Challenge.
Ohh!
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So, first order of business,
grab an apron,
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separate yourselves into teams.
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(CHUCKLES) What are we today?
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Green team!
Green!
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Oh, it doesn't really
match my outfit.
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DECLAN: We only got four.
We got more. Yeah.
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As soon as we get our aprons on,
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I can see we're only a team of four.
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Oh! What's going on here?
We're on here. (LAUGHS)
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ANDY: Righto, so in the green team,
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we've got Ralph, Adi,
Brent, Rhiannon and Rue.
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And on the brown team, we've
got Declan, Cath, Antonio and Malissa.
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So, brown team,
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you've obviously got one less
team member, so don't worry.
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We're gonna make things fair.
We'll get to that a little later.
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OK.Don't stress, though. We've
got you.
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Are you coming on our team?
Ahhh!
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That may be a disadvantage.
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(LAUGHTER)
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Now, with big guests coming in
every day this week,
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it wouldn't be right without
having one of the biggest names
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in the industry right here,
right now.
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Ohhh!
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This superstar chef -
born in Melbourne.
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But he left our shores to train
under some of the absolute greats.
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Now based in the US.
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Oh! My God! It's Curtis Stone.
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He is the proud owner
of three restaurants
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where he serves up
Michelin-star cuisine.
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Oh, my God!
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He's one of the biggest chefs
in the world
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and one of our best mates.
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We could only be talking about
Curtis Stone!
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(WILD CHEERING)
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Whoo! Whoo! Whoo! Whoo! Oh, my
God! (WOLF-WHISTLING)
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What?! Curtis Stone's
walking through the door.
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What's going on, guys?
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(JOCK GRUNTS)
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How are you doin'?
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Oh, my goodness!
I nearly wet myself. (LAUGHS)
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Yes!
Hello, mate.
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Andy!
How are ya? Good to see ya.
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He's tall!
Yeah!
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MALISSA: Oh, my God!
Everyone's tall next to you.
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I know. But, like,
particularly so.
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Curtis, great to have you back
in the MasterChef kitchen.
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It's nice to be back. How are
ya? What's going on?
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More Michelin stars?
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Well, to be perfectly honest,
we weren't expecting it at Gwen,
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but it was a little bit of a
surprise, a very, very welcome one,
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and now, of course,
we've got to keep it.
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Amazing. Well, the good news
is Curtis has got a chef's
jacket on.
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And you know what that means?
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Oh!
Ahh...
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He's in the kitchen.
You're on our team?!
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He's not on your team.
No, no, no, no, no.
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But Curtis will be running
the kitchen today.
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He'll be on the pass, so
you're gonna have to be top of
your game.
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Well, guys, today we're
putting fresh ingredients
front and centre.
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Which is why I brought you...
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...some delicious root veggies.
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CATH AND MALISSA: Oooh!
Ooh-wah!
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BRENT: Da-da-da-da! Root
veggies.
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We've got turnips, sweet
potatoes, parsnips and beetroots.
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It's alright. Root veggies -
you know, not my go-to.
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I love root veg. Great comfort
food. They're so versatile.
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And it's a wonderful way
to make your meals go further.
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MELISSA: And today versatility
is going to work in your favour
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because you need to pick
one of these ingredients
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and use it two ways -
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both in a savoury course
and a sweet course.
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Ah, right!
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Mmm!
Mmm!
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Now, brown team,
you are a person down,
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so you get first pick
of the ingredients.
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What's it going to be?
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ANTONIO: We can do
sweet potato pie, brownie.
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We can fire up the skin
and do crisps.
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Alright. Yeah!
Alright.
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What's the winning veg?
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Uh, so we're gonna go
the sweet potato.
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OK, green team, you have the
option of beets, turnips or parsnips.
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RUE: I'm thinking beetroot.
BRENT: Yeah.
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I think... I think
versatility-wise...
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Yeah.
...um, beetroot...
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Yeah.
...by far.
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OK. What will it be?
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We're gonna go with beetroots.
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ANDY: Righto, brown team,
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because you're one man down,
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we're gonna give you
a little extra time for prep.
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So that means you'll have 3 hours
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before your savoury course
leaves the pass.
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Green team, you'll have 2.5. OK.
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You wanna know how many
you're cooking for?
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Yes!
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24 diners, plus us.
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The team that cooks
the best menu overall,
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they go straight into
tomorrow's HUGE Immunity Challenge.
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Oooh! OK.
DECLAN: Ohh.
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And as we said,
Curtis is running the kitchen,
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so I would have your A-game on.
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Brown team, your 3 hours starts
now!
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(GREEN TEAM CALLS OUT)
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CATH: OK.
DECLAN: Alright. Um...
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So, protein, um...
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But you're thinking beef
straightaway?
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Yeah.
ANTONIO: Yeah.
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MALISSA: Do you want to go
more of a Middle Eastern
flavour profile?
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I love Middle Eastern.
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Like a Middle Eastern,
Moroccan spice sweet potato?
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Yeah, yeah.
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You're thinking you're gonna do
the main, then?
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OK. Yeah, yeah.
What about you?
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Yeah, we'll do the main. Ah.
We're dessert. Yeah! (LAUGHS)
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I'm delighted to be on a team
with these guys.
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And I'm grateful for the advantage,
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but having one person down is
gonna be very, very
challenging, I think.
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Alright, ladies and gents,
what are you thinking?
175
00:08:01,515 --> 00:08:02,916
Hi there!
Alright.
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00:08:02,916 --> 00:08:05,786
So, main we've got,
um, an eye fillet steak
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00:08:05,786 --> 00:08:08,388
with an oven-roasted sweet potato,
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um, with Moroccan spices
rubbed on it.
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OK. Tell me about your dessert.
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00:08:12,560 --> 00:08:16,229
We're probably going
for a sweet potato brownie.
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As soon as I read that menu, I
think, "They're playing it
safe."
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00:08:18,966 --> 00:08:20,968
Hmm. OK.
Right?
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00:08:20,968 --> 00:08:22,570
And this is a restaurant challenge,
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which means we need
to have it achievable.
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00:08:24,371 --> 00:08:26,807
Mmm.
But we also need to impress.
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Let's have a think about that
and then crack on.
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OK.
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MALISSA: Yeah, let's do that.
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DECLAN: Curtis is
really reminding us
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00:08:33,113 --> 00:08:36,383
that we really need to
emphasise and elevate this
menu today.
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So I think it's important
that the team utilises
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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.
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CURTIS: They've chosen
sweet potatoes.
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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
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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