1 00:00:00,000 --> 00:00:00,440 We'll see you 6.30 2 00:00:00,000 --> 00:00:00,440 We'll see you 6.30 tomorrow. 3 00:00:07,120 --> 00:00:08,800 ..Luke's Pressure Test... 4 00:00:08,800 --> 00:00:10,440 You'll be cooking my... 5 00:00:10,440 --> 00:00:12,720 ..pho suon bo dac biet. 6 00:00:12,720 --> 00:00:15,000 ..had them flying blind. 7 00:00:15,000 --> 00:00:17,520 You will not be given a recipe. 8 00:00:17,520 --> 00:00:18,920 RUE: Ooh! 9 00:00:18,920 --> 00:00:20,120 Oh, my gosh! 10 00:00:20,120 --> 00:00:22,400 ..in a true test of instinct... 11 00:00:22,400 --> 00:00:23,440 Come on! 12 00:00:23,440 --> 00:00:26,960 We are making Luke's pho. This is brand-new territory for me. 13 00:00:26,960 --> 00:00:28,040 ..ability... 14 00:00:28,040 --> 00:00:30,760 MELISSA: We're straining, we're balancing, we're reducing. 15 00:00:30,760 --> 00:00:32,960 I need to push. ..and perseverance... 16 00:00:32,960 --> 00:00:35,760 THEO: There's no giving up. You just have to keep trying. 17 00:00:35,760 --> 00:00:39,680 ..they produced something pho-nomenal! 18 00:00:39,680 --> 00:00:41,240 JOCK: This is very good! 19 00:00:41,240 --> 00:00:42,920 ANDY: I loved everything in that bowl. 20 00:00:42,920 --> 00:00:44,080 I'm so impressed. 21 00:00:44,080 --> 00:00:48,680 But it was Grace whose MasterChef journey came to an end. 22 00:00:48,680 --> 00:00:52,320 GRACE: This has been the coolest life experience ever 23 00:00:52,320 --> 00:00:54,960 and I'm excited for what's next. 24 00:00:54,960 --> 00:00:59,040 Tonight, it's a massive Service Challenge 25 00:00:59,040 --> 00:01:02,040 and a major milestone. 26 00:01:02,040 --> 00:01:04,520 MALISSA: Such a crazy moment! 27 00:01:04,520 --> 00:01:07,240 I'm still pinching myself that I'm even here. 28 00:01:07,240 --> 00:01:12,760 Plus, the big names in the kitchen keep getting bigger. 29 00:01:16,560 --> 00:01:18,360 (GENTLE MUSIC) 30 00:01:21,800 --> 00:01:24,400 (SUSPENSEFUL MUSIC) No aprons! Team Challenge today. 31 00:01:24,400 --> 00:01:26,080 RHIANNON: For sure. It's gotta be, doesn't it? 32 00:01:26,080 --> 00:01:27,760 RALPH: Top 10. That's what I'm excited about. 33 00:01:27,760 --> 00:01:30,320 MALISSA: I know! What an achievement. 34 00:01:30,320 --> 00:01:32,920 I wanted to make top 10, so, like, this is it for me. 35 00:01:32,920 --> 00:01:35,680 I've made it to the mountaintop. Now it's about setting that next goal. 36 00:01:36,920 --> 00:01:39,240 Well, there's big names this week. 37 00:01:39,240 --> 00:01:42,000 DECLAN: Declan Cleary! (LAUGHTER) 38 00:01:42,000 --> 00:01:43,600 BRENT: That's a big name. RHIANNON: Welcome! 39 00:01:43,600 --> 00:01:44,920 Thank you. 40 00:01:44,920 --> 00:01:47,560 CATH: Ohhhh! ADI: Oooh! 41 00:01:47,560 --> 00:01:49,320 Whoo! 42 00:01:49,320 --> 00:01:50,920 Beautiful! 43 00:01:50,920 --> 00:01:52,840 Yeah, it does. It's stunning. Look at it. 44 00:01:52,840 --> 00:01:55,080 DECLAN: This is a bit exciting. MALISSA: Yeah! Look at this! 45 00:01:55,080 --> 00:01:56,800 ADI: I like this set-up. 46 00:01:59,560 --> 00:02:01,640 MALISSA: Good morning! JUDGES: Morning. 47 00:02:01,640 --> 00:02:05,920 MELISSA: There is plenty of reasons to be happy this morning 48 00:02:05,920 --> 00:02:11,720 because you are the top 10 of MasterChef 2023! 49 00:02:11,720 --> 00:02:13,840 (CHEERING) 50 00:02:18,000 --> 00:02:22,160 But as it stands, there only nine of you standing here. 51 00:02:22,160 --> 00:02:25,440 Unfortunately, Theo isn't feeling very well today, 52 00:02:25,440 --> 00:02:27,400 so he's going to be spending the day recovering. 53 00:02:27,400 --> 00:02:31,800 That means that he has no shot at winning immunity this week. 54 00:02:31,800 --> 00:02:35,200 Of course, it's no secret as to what you're doing today. 55 00:02:35,200 --> 00:02:37,520 It is a Team Service Challenge. Ohh! 56 00:02:37,520 --> 00:02:40,600 So, first order of business, grab an apron, 57 00:02:40,600 --> 00:02:43,000 separate yourselves into teams. 58 00:02:43,000 --> 00:02:44,760 (CHUCKLES) What are we today? 59 00:02:44,760 --> 00:02:47,120 Green team! Green! 60 00:02:47,120 --> 00:02:49,080 Oh, it doesn't really match my outfit. 61 00:02:49,080 --> 00:02:51,840 DECLAN: We only got four. We got more. Yeah. 62 00:02:51,840 --> 00:02:53,600 As soon as we get our aprons on, 63 00:02:53,600 --> 00:02:55,880 I can see we're only a team of four. 64 00:02:55,880 --> 00:02:58,400 Oh! What's going on here? We're on here. (LAUGHS) 65 00:02:58,400 --> 00:02:59,920 ANDY: Righto, so in the green team, 66 00:02:59,920 --> 00:03:02,440 we've got Ralph, Adi, Brent, Rhiannon and Rue. 67 00:03:02,440 --> 00:03:07,240 And on the brown team, we've got Declan, Cath, Antonio and Malissa. 68 00:03:07,240 --> 00:03:08,920 So, brown team, 69 00:03:08,920 --> 00:03:11,680 you've obviously got one less team member, so don't worry. 70 00:03:11,680 --> 00:03:14,120 We're gonna make things fair. We'll get to that a little later. 71 00:03:14,120 --> 00:03:16,720 OK. Don't stress, though. We've got you. 72 00:03:16,720 --> 00:03:19,040 Are you coming on our team? Ahhh! 73 00:03:19,040 --> 00:03:20,520 That may be a disadvantage. 74 00:03:20,520 --> 00:03:22,440 (LAUGHTER) 75 00:03:23,880 --> 00:03:27,000 Now, with big guests coming in every day this week, 76 00:03:27,000 --> 00:03:30,320 it wouldn't be right without having one of the biggest names 77 00:03:30,320 --> 00:03:32,560 in the industry right here, right now. 78 00:03:32,560 --> 00:03:34,680 Ohhh! 79 00:03:34,680 --> 00:03:38,040 This superstar chef - born in Melbourne. 80 00:03:38,040 --> 00:03:42,760 But he left our shores to train under some of the absolute greats. 81 00:03:42,760 --> 00:03:45,080 Now based in the US. 82 00:03:45,080 --> 00:03:47,320 Oh! My God! It's Curtis Stone. 83 00:03:47,320 --> 00:03:49,280 He is the proud owner of three restaurants 84 00:03:49,280 --> 00:03:52,200 where he serves up Michelin-star cuisine. 85 00:03:52,200 --> 00:03:53,200 Oh, my God! 86 00:03:53,200 --> 00:03:55,440 He's one of the biggest chefs in the world 87 00:03:55,440 --> 00:03:57,560 and one of our best mates. 88 00:03:57,560 --> 00:04:01,320 We could only be talking about Curtis Stone! 89 00:04:01,320 --> 00:04:03,280 (WILD CHEERING) 90 00:04:07,440 --> 00:04:10,480 Whoo! Whoo! Whoo! Whoo! Oh, my God! (WOLF-WHISTLING) 91 00:04:10,480 --> 00:04:13,360 What?! Curtis Stone's walking through the door. 92 00:04:13,360 --> 00:04:15,400 What's going on, guys? 93 00:04:15,400 --> 00:04:16,840 (JOCK GRUNTS) 94 00:04:16,840 --> 00:04:18,080 How are you doin'? 95 00:04:19,600 --> 00:04:23,880 Oh, my goodness! I nearly wet myself. (LAUGHS) 96 00:04:26,320 --> 00:04:27,480 Yes! Hello, mate. 97 00:04:27,480 --> 00:04:29,720 Andy! How are ya? Good to see ya. 98 00:04:29,720 --> 00:04:31,200 He's tall! Yeah! 99 00:04:31,200 --> 00:04:34,200 MALISSA: Oh, my God! Everyone's tall next to you. 100 00:04:34,200 --> 00:04:36,080 I know. But, like, particularly so. 101 00:04:36,080 --> 00:04:39,200 Curtis, great to have you back in the MasterChef kitchen. 102 00:04:39,200 --> 00:04:42,240 It's nice to be back. How are ya? What's going on? 103 00:04:42,240 --> 00:04:43,680 More Michelin stars? 104 00:04:43,680 --> 00:04:46,720 Well, to be perfectly honest, we weren't expecting it at Gwen, 105 00:04:46,720 --> 00:04:49,600 but it was a little bit of a surprise, a very, very welcome one, 106 00:04:49,600 --> 00:04:52,160 and now, of course, we've got to keep it. 107 00:04:52,160 --> 00:04:56,800 Amazing. Well, the good news is Curtis has got a chef's jacket on. 108 00:04:56,800 --> 00:04:58,280 And you know what that means? 109 00:04:58,280 --> 00:04:59,320 Oh! Ahh... 110 00:04:59,320 --> 00:05:01,160 He's in the kitchen. You're on our team?! 111 00:05:01,160 --> 00:05:03,760 He's not on your team. No, no, no, no, no. 112 00:05:03,760 --> 00:05:08,160 But Curtis will be running the kitchen today. 113 00:05:08,160 --> 00:05:12,800 He'll be on the pass, so you're gonna have to be top of your game. 114 00:05:12,800 --> 00:05:16,800 Well, guys, today we're putting fresh ingredients front and centre. 115 00:05:18,680 --> 00:05:20,400 Which is why I brought you... 116 00:05:22,080 --> 00:05:24,080 ..some delicious root veggies. 117 00:05:24,080 --> 00:05:26,920 CATH AND MALISSA: Oooh! Ooh-wah! 118 00:05:28,160 --> 00:05:30,880 BRENT: Da-da-da-da! Root veggies. 119 00:05:30,880 --> 00:05:35,320 We've got turnips, sweet potatoes, parsnips and beetroots. 120 00:05:36,560 --> 00:05:39,960 It's alright. Root veggies - you know, not my go-to. 121 00:05:39,960 --> 00:05:43,440 I love root veg. Great comfort food. They're so versatile. 122 00:05:43,440 --> 00:05:45,840 And it's a wonderful way to make your meals go further. 123 00:05:45,840 --> 00:05:49,240 MELISSA: And today versatility is going to work in your favour 124 00:05:49,240 --> 00:05:51,600 because you need to pick one of these ingredients 125 00:05:51,600 --> 00:05:54,000 and use it two ways - 126 00:05:54,000 --> 00:05:57,800 both in a savoury course and a sweet course. 127 00:05:57,800 --> 00:05:59,360 Ah, right! 128 00:05:59,360 --> 00:06:01,080 Mmm! Mmm! 129 00:06:01,080 --> 00:06:03,640 Now, brown team, you are a person down, 130 00:06:03,640 --> 00:06:06,320 so you get first pick of the ingredients. 131 00:06:06,320 --> 00:06:08,800 What's it going to be? 132 00:06:08,800 --> 00:06:11,400 ANTONIO: We can do sweet potato pie, brownie. 133 00:06:11,400 --> 00:06:14,680 We can fire up the skin and do crisps. 134 00:06:14,680 --> 00:06:16,360 Alright. Yeah! Alright. 135 00:06:16,360 --> 00:06:18,520 What's the winning veg? 136 00:06:18,520 --> 00:06:20,280 Uh, so we're gonna go the sweet potato. 137 00:06:21,280 --> 00:06:26,440 OK, green team, you have the option of beets, turnips or parsnips. 138 00:06:26,440 --> 00:06:28,440 RUE: I'm thinking beetroot. BRENT: Yeah. 139 00:06:28,440 --> 00:06:30,400 I think...I think versatility-wise... 140 00:06:30,400 --> 00:06:31,680 Yeah. ..um, beetroot... 141 00:06:31,680 --> 00:06:32,760 Yeah. ..by far. 142 00:06:32,760 --> 00:06:35,720 OK. What will it be? 143 00:06:35,720 --> 00:06:37,320 We're gonna go with beetroots. 144 00:06:37,320 --> 00:06:39,040 ANDY: Righto, brown team, 145 00:06:39,040 --> 00:06:41,440 because you're one man down, 146 00:06:41,440 --> 00:06:45,360 we're gonna give you a little extra time for prep. 147 00:06:45,360 --> 00:06:48,880 So that means you'll have 3 hours 148 00:06:48,880 --> 00:06:51,880 before your savoury course leaves the pass. 149 00:06:51,880 --> 00:06:55,320 Green team, you'll have 2.5. OK. 150 00:06:55,320 --> 00:06:57,360 You wanna know how many you're cooking for? 151 00:06:57,360 --> 00:06:58,360 Yes! 152 00:06:58,360 --> 00:07:01,000 24 diners, plus us. 153 00:07:01,000 --> 00:07:03,400 The team that cooks the best menu overall, 154 00:07:03,400 --> 00:07:07,960 they go straight into tomorrow's HUGE Immunity Challenge. 155 00:07:07,960 --> 00:07:09,760 Oooh! OK. DECLAN: Ohh. 156 00:07:09,760 --> 00:07:11,800 And as we said, Curtis is running the kitchen, 157 00:07:11,800 --> 00:07:13,480 so I would have your A-game on. 158 00:07:14,960 --> 00:07:17,000 Brown team, your 3 hours starts now! 159 00:07:17,000 --> 00:07:19,040 (GREEN TEAM CALLS OUT) 160 00:07:19,040 --> 00:07:22,280 CATH: OK. DECLAN: Alright. Um... 161 00:07:22,280 --> 00:07:23,880 So, protein, um... 162 00:07:23,880 --> 00:07:25,520 But you're thinking beef straightaway? 163 00:07:25,520 --> 00:07:26,520 Yeah. ANTONIO: Yeah. 164 00:07:26,520 --> 00:07:29,360 MALISSA: Do you want to go more of a Middle Eastern flavour profile? 165 00:07:29,360 --> 00:07:30,840 I love Middle Eastern. 166 00:07:30,840 --> 00:07:32,960 Like a Middle Eastern, Moroccan spice sweet potato? 167 00:07:32,960 --> 00:07:34,040 Yeah, yeah. 168 00:07:34,040 --> 00:07:36,080 You're thinking you're gonna do the main, then? 169 00:07:36,080 --> 00:07:37,720 OK. Yeah, yeah. What about you? 170 00:07:37,720 --> 00:07:41,600 Yeah, we'll do the main. Ah. We're dessert. Yeah! (LAUGHS) 171 00:07:41,600 --> 00:07:43,720 I'm delighted to be on a team with these guys. 172 00:07:43,720 --> 00:07:46,320 And I'm grateful for the advantage, 173 00:07:46,320 --> 00:07:52,960 but having one person down is gonna be very, very challenging, I think. 174 00:07:52,960 --> 00:07:54,720 Alright, ladies and gents, what are you thinking? 175 00:07:54,720 --> 00:07:56,120 Hi there! Alright. 176 00:07:56,120 --> 00:07:59,000 So, main we've got, um, an eye fillet steak 177 00:07:59,000 --> 00:08:01,600 with an oven-roasted sweet potato, 178 00:08:01,600 --> 00:08:04,080 um, with Moroccan spices rubbed on it. 179 00:08:04,080 --> 00:08:05,760 OK. Tell me about your dessert. 180 00:08:05,760 --> 00:08:09,440 We're probably going for a sweet potato brownie. 181 00:08:09,440 --> 00:08:12,160 As soon as I read that menu, I think, "They're playing it safe." 182 00:08:12,160 --> 00:08:14,160 Hmm. OK. Right? 183 00:08:14,160 --> 00:08:15,760 And this is a restaurant challenge, 184 00:08:15,760 --> 00:08:17,560 which means we need to have it achievable. 185 00:08:17,560 --> 00:08:20,000 Mmm. But we also need to impress. 186 00:08:20,000 --> 00:08:22,240 Let's have a think about that and then crack on. 187 00:08:22,240 --> 00:08:23,360 OK. 188 00:08:23,360 --> 00:08:24,800 MALISSA: Yeah, let's do that. 189 00:08:24,800 --> 00:08:26,320 DECLAN: Curtis is really reminding us 190 00:08:26,320 --> 00:08:29,600 that we really need to emphasise and elevate this menu today. 191 00:08:29,600 --> 00:08:32,000 So I think it's important that the team utilises 192 00:08:32,000 --> 00:08:35,600 that half-an-hour advantage at the beginning of the cook. 193 00:08:35,600 --> 00:08:37,600 Do you want to go, um, grab some sweet potatoes? 194 00:08:37,600 --> 00:08:40,160 Yeah. I'll write this out a bit better. 195 00:08:42,920 --> 00:08:44,800 CURTIS: They've chosen sweet potatoes. 196 00:08:44,800 --> 00:08:47,480 I love the look of these sweet potatoes. 197 00:08:47,480 --> 00:08:50,520 They're beautiful, sustainable, Australian sweet potatoes. 198 00:08:50,520 --> 00:08:52,920 These are grown by Henry and Matthew Prichard 199 00:08:52,920 --> 00:08:55,320 from Cudgen Farms in Cudgen, NSW. 200 00:08:55,320 --> 00:08:57,200 They supply to Coles. 201 00:08:57,200 --> 00:08:58,960 How are they going? 202 00:08:58,960 --> 00:09:01,320 Look, brown team has some decent ideas. 203 00:09:01,320 --> 00:09:03,480 They're playing it a little safe, if I'm being honest. 204 00:09:03,480 --> 00:09:07,040 Um, but I think with a little refinement, they can get there. 205 00:09:07,040 --> 00:09:08,680 The difficulty that we've seen 206 00:09:08,680 --> 00:09:11,120 when they don't have a clear idea at the beginning, 207 00:09:11,120 --> 00:09:13,400 they struggle to make it on time at the end. 208 00:09:13,400 --> 00:09:14,400 Yep. 209 00:09:14,400 --> 00:09:16,440 So, the sooner they can work out... Lock it in. 210 00:09:16,440 --> 00:09:18,640 ..exactly what these two dishes are 211 00:09:18,640 --> 00:09:20,120 and exactly what the components are, 212 00:09:20,120 --> 00:09:22,400 the more chance they're gonna have of getting this right. 213 00:09:22,400 --> 00:09:23,400 Right. 214 00:09:23,400 --> 00:09:25,240 RALPH: Five minutes to go. 215 00:09:25,240 --> 00:09:27,600 ADI: They're still planning. CATH: Yeah. That's the thing. 216 00:09:27,600 --> 00:09:29,480 They're still writing things. Yeah, yeah, so that's... 217 00:09:29,480 --> 00:09:31,280 So you're saying that's what we have to do. 218 00:09:31,280 --> 00:09:32,920 So what are we gonna do first? Yeah. 219 00:09:34,880 --> 00:09:37,240 BRENT: Yeah, the brown team hasn't started cooking yet. 220 00:09:37,240 --> 00:09:40,720 Time is ticking away and they're just talking and planning 221 00:09:40,720 --> 00:09:42,520 instead of just getting going. 222 00:09:44,040 --> 00:09:46,640 Urgency from the start. Urgency from the start. 223 00:09:46,640 --> 00:09:51,120 Green team, you have beetroots and your 2.5 hours starts now! 224 00:09:51,120 --> 00:09:52,920 Go, green team! (CHEERING) 225 00:09:52,920 --> 00:09:55,320 RHIANNON: Let's go, green team. 226 00:09:55,320 --> 00:09:57,960 Alright. OK. 227 00:09:57,960 --> 00:10:01,800 It's a great team! We have Brent, Adi, Ralph and Rue. 228 00:10:01,800 --> 00:10:03,000 Oh, here! Here. 229 00:10:03,000 --> 00:10:07,440 And we have beetroot as our dessert and main element. 230 00:10:07,440 --> 00:10:10,680 So, what are we thinking? What about octopus? 231 00:10:10,680 --> 00:10:13,160 Marries up really well with beetroot. Earthy... 232 00:10:13,160 --> 00:10:15,080 Yeah. I think that could look really nice too. 233 00:10:15,080 --> 00:10:17,880 We've decided on that. We'll go out and do the planning out there. 234 00:10:17,880 --> 00:10:19,320 RALPH: We'll chat at the bench. 235 00:10:19,320 --> 00:10:21,520 I've never won a Team Challenge, but I'm winning today. 236 00:10:21,520 --> 00:10:24,160 I've got only winning on my mind. 237 00:10:24,160 --> 00:10:26,960 Do you want to be team captain? I don't mind. I'll be team captain. 238 00:10:26,960 --> 00:10:29,760 OK, you'll be team captain. Yeah. You can still write, you know? 239 00:10:29,760 --> 00:10:31,920 OK. I'll write. I'll be your... I'll be your... 240 00:10:31,920 --> 00:10:33,440 RALPH: Scribe. Scribe. 241 00:10:33,440 --> 00:10:36,200 So, I haven't been team captain, I've lost every bloody challenge 242 00:10:36,200 --> 00:10:38,600 and I'm like, "You know what? Just step in and do it." 243 00:10:39,760 --> 00:10:41,840 Hello. Hi, Rhiannon. What are the ideas? 244 00:10:41,840 --> 00:10:44,080 So we're going to do an octopus 245 00:10:44,080 --> 00:10:46,680 and we're gonna braise it and we're gonna just have it in aromats 246 00:10:46,680 --> 00:10:48,200 and then finish it on the hibachi... 247 00:10:48,200 --> 00:10:49,960 OK. ..just to give it that little char. 248 00:10:49,960 --> 00:10:51,400 Who...who cooks octopus? 249 00:10:51,400 --> 00:10:52,800 ADI AND RUE: Brent. Yeah? 250 00:10:52,800 --> 00:10:56,040 Octopus is either fabulous or horrible. 251 00:10:56,040 --> 00:10:57,240 There's nothing in between. 252 00:10:58,480 --> 00:11:01,920 So, if you're 100% confident you're gonna get it right... 253 00:11:01,920 --> 00:11:03,600 Yeah. ..then it's the right dish to do. 254 00:11:03,600 --> 00:11:04,600 Yeah. 255 00:11:04,600 --> 00:11:07,640 But if there's a shadow of doubt in your mind that it could go wrong, 256 00:11:07,640 --> 00:11:09,640 you need to change the dish right now. 257 00:11:09,640 --> 00:11:11,840 I think I've come up with a great idea 258 00:11:11,840 --> 00:11:14,840 and then big Curtis Stone, he's a bit worried. 259 00:11:16,480 --> 00:11:18,640 Yeah. I'm...I'm...confident. 260 00:11:18,640 --> 00:11:19,880 You're confident? OK. Yeah. 261 00:11:19,880 --> 00:11:22,400 You need to get the octopus tenderised immediately. 262 00:11:23,600 --> 00:11:27,400 But you've gotta just put your hand up, back yourself and go for it 263 00:11:27,400 --> 00:11:29,840 and today is one of those times. 264 00:11:29,840 --> 00:11:31,760 RHIANNON: You right there, Brent? Yep. 265 00:11:33,000 --> 00:11:34,480 Ralph, Rue... RUE: Yes. 266 00:11:34,480 --> 00:11:35,800 Tell me about your dessert. 267 00:11:35,800 --> 00:11:39,200 A goat's cheese cremeux with a beetroot consomme. 268 00:11:39,200 --> 00:11:40,680 Gotcha. Nice. Yeah. 269 00:11:40,680 --> 00:11:41,680 OK. So... 270 00:11:41,680 --> 00:11:44,480 Phew! You guys are ambitious over here in the bloody green team. 271 00:11:44,480 --> 00:11:45,920 You can pour that consomme... Around? 272 00:11:45,920 --> 00:11:47,720 ..and it can just sort of go around. 273 00:11:47,720 --> 00:11:49,720 Nice idea. I like it. Yeah. OK. 274 00:11:49,720 --> 00:11:52,000 The beetroot needs to be front and centre in this consomme. 275 00:11:52,000 --> 00:11:53,000 OK. 276 00:11:53,000 --> 00:11:55,560 Because it's really the only place we're seeing it in the dessert. 277 00:11:55,560 --> 00:11:56,920 So this is a lot. OK. 278 00:11:56,920 --> 00:11:58,920 You guys ready to move tonight? We're ready. 279 00:11:58,920 --> 00:12:00,560 (TENSE MUSIC) 280 00:12:03,480 --> 00:12:05,320 Alright, let's go. 281 00:12:05,320 --> 00:12:06,800 The brief is root vegetables, 282 00:12:06,800 --> 00:12:08,800 so it goes without saying you have to dig deep! 283 00:12:08,800 --> 00:12:11,120 Two hours to go! ANDY: Come on, guys! 284 00:12:11,120 --> 00:12:15,440 MALISSA: Um, so I'll just do... How many of those will we need? 285 00:12:15,440 --> 00:12:17,800 DECLAN: So the green team have already got started 286 00:12:17,800 --> 00:12:22,200 on both their dishes and we're still talking for some reason. 287 00:12:22,200 --> 00:12:26,120 Are you doing crispy sweet potato skins anymore 288 00:12:26,120 --> 00:12:27,800 or can we steal them back? 289 00:12:27,800 --> 00:12:30,400 We've spent a good 30, 40 minutes planning 290 00:12:30,400 --> 00:12:33,320 and organising everything that we're gonna be doing. 291 00:12:33,320 --> 00:12:34,320 Um... 292 00:12:34,320 --> 00:12:37,640 But time is of the essence, especially being one person down 293 00:12:37,640 --> 00:12:41,160 and, you know, I think we need to really focus on a bit more prepping 294 00:12:41,160 --> 00:12:42,760 and not as much planning. 295 00:12:42,760 --> 00:12:45,400 I'll just put it here and we can work along as we go. 296 00:12:45,400 --> 00:12:47,280 Yep. Awesome. OK. Alright. Sweet as. 297 00:12:47,280 --> 00:12:48,520 Yeah, yeah. 298 00:12:51,400 --> 00:12:53,400 RHIANNON: So currently, I'm just getting beets ready. 299 00:12:53,400 --> 00:12:55,160 So we're basically gonna roast them 300 00:12:55,160 --> 00:12:58,080 and then we're gonna chop them in pieces and then spice them 301 00:12:58,080 --> 00:13:01,760 and we'll just have a piece on each plate with the octopus. 302 00:13:01,760 --> 00:13:03,880 Yeah, so our team is booming forward. 303 00:13:03,880 --> 00:13:05,640 Brent's working on the braised octopus 304 00:13:05,640 --> 00:13:07,480 and Adi's working on the green sauce. 305 00:13:07,480 --> 00:13:10,320 Tell me what you want with the herb dressing. 306 00:13:10,320 --> 00:13:13,640 Not like...as liquidy, I guess. It eats pretty good, though. 307 00:13:13,640 --> 00:13:15,440 We've got Rue and Ralph, they're doing dessert. 308 00:13:15,440 --> 00:13:17,520 We're going blast chiller 30 minutes. 309 00:13:17,520 --> 00:13:19,320 Put a time on it, check it. Yeah, OK. 310 00:13:19,320 --> 00:13:23,440 They're making goat cheese cremeux with a beetroot consomme 311 00:13:23,440 --> 00:13:25,640 and beautiful poached pears. 312 00:13:25,640 --> 00:13:28,480 So this is nearly done, this portion? Yep, that's done. Yeah. 313 00:13:28,480 --> 00:13:30,040 Alright. Keep going with the other stuff. 314 00:13:30,040 --> 00:13:31,040 OK. Yeah. 315 00:13:31,040 --> 00:13:33,760 Ralph and Rue are really powering on. 316 00:13:33,760 --> 00:13:36,040 They've got the goat's cheese cremeux all done, 317 00:13:36,040 --> 00:13:37,480 so they're putting that in. 318 00:13:37,480 --> 00:13:39,320 Ah! Perfect! 319 00:13:39,320 --> 00:13:41,840 My biggest concern with dessert is the poached pears cooking 320 00:13:41,840 --> 00:13:43,000 and the beetroot consomme 321 00:13:43,000 --> 00:13:45,640 because they're gonna need a long time to cook. 322 00:13:45,640 --> 00:13:47,440 Hey, Rhi! Hi, darling. 323 00:13:47,440 --> 00:13:48,800 Team captain? Yeah. 324 00:13:48,800 --> 00:13:50,000 You go, girl! 325 00:13:50,000 --> 00:13:51,920 DECLAN: Alright. So, yeah, you'll get them in, Mal? 326 00:13:51,920 --> 00:13:53,760 Yeah. And then I'll start working on the tahini. 327 00:13:53,760 --> 00:13:54,760 Yeah. 328 00:13:54,760 --> 00:13:56,360 Planning is done. 329 00:13:56,360 --> 00:13:59,120 OK. Alright. 330 00:13:59,120 --> 00:14:02,720 It was a bit chaotic, but we are moving forward. 331 00:14:02,720 --> 00:14:06,040 So now for our main today, we're gonna be doing fillet steaks 332 00:14:06,040 --> 00:14:09,360 with a Middle Eastern-spiced sweet potato puree 333 00:14:09,360 --> 00:14:10,720 and some tahini. 334 00:14:11,840 --> 00:14:13,320 So you're cooking them individually? Yeah. 335 00:14:13,320 --> 00:14:14,320 Yeah. Nah. 336 00:14:14,320 --> 00:14:16,600 I just want it to be delicious and full of flavour. 337 00:14:16,600 --> 00:14:17,600 Yeah. 338 00:14:17,600 --> 00:14:21,520 Cath and Antonio are really good with their sweets and desserts. 339 00:14:21,520 --> 00:14:24,520 And they're working on the sweet potato custard tart 340 00:14:24,520 --> 00:14:26,280 with the cinnamon ice cream. 341 00:14:26,280 --> 00:14:28,880 We haven't got a designated captain, have we? 342 00:14:28,880 --> 00:14:30,880 We don't have an official team captain, 343 00:14:30,880 --> 00:14:32,920 but, um, we all know our places 344 00:14:32,920 --> 00:14:35,480 and where we need to be throughout this challenge. 345 00:14:35,480 --> 00:14:37,280 MALISSA: How are you guys going? ANTONIO: Good. 346 00:14:37,280 --> 00:14:39,320 So, remember to shout if you need anything. 347 00:14:39,320 --> 00:14:40,720 OK. Teamwork! 348 00:14:40,720 --> 00:14:41,960 Feeling confident? Yeah! 349 00:14:41,960 --> 00:14:44,560 OK. That's what I like to hear. Teamwork! This is gonna be good. 350 00:14:45,720 --> 00:14:48,040 So, today, I'm doing the ice cream. 351 00:14:48,040 --> 00:14:51,320 But we're cooking for 24 diners, plus three judges. 352 00:14:51,320 --> 00:14:56,520 So, I need to be making, you know, large quantities of the ice cream. 353 00:14:56,520 --> 00:14:59,240 But I'm feeling very nervous. 354 00:14:59,240 --> 00:15:00,280 Oh! 355 00:15:01,960 --> 00:15:03,320 I need to... 356 00:15:04,320 --> 00:15:05,960 From last time, 357 00:15:05,960 --> 00:15:09,920 I think maybe I've got a little bit of PTSD from making ice cream. 358 00:15:09,920 --> 00:15:12,200 Oh, no! 359 00:15:12,200 --> 00:15:15,240 Yeah, I'm falling apart now. THEO: You're good. Don't fall apart. 360 00:15:15,240 --> 00:15:17,240 Check the ice cream. It's not... It's not...great. 361 00:15:17,240 --> 00:15:19,320 It's not great? This is really soft! 362 00:15:19,320 --> 00:15:21,760 We've gotta go... We've gotta go so quick, OK? 363 00:15:24,400 --> 00:15:25,960 JOCK: What happened? 364 00:15:27,040 --> 00:15:31,200 So, I really want to be very, very careful today. 365 00:15:31,200 --> 00:15:33,760 And if we don't get the quantities right now, 366 00:15:33,760 --> 00:15:36,880 we may not be able to serve plates which are consistent. 367 00:15:38,160 --> 00:15:40,800 One cup of milk, one cup of cream. So it's 500 mils. 368 00:15:40,800 --> 00:15:41,920 Yep. Yeah? 369 00:15:41,920 --> 00:15:43,440 Tablespoon. 370 00:15:43,440 --> 00:15:45,480 It's trying to get that right 371 00:15:45,480 --> 00:15:47,720 and trying to do it under pressure. 372 00:15:47,720 --> 00:15:50,920 Alright, so hang on a sec. So, one and a half, um... 373 00:15:50,920 --> 00:15:54,400 So, I need 400...4,000 mils. 374 00:15:54,400 --> 00:15:55,400 (CATH GASPS) 375 00:15:55,400 --> 00:15:57,920 I just get... I just get mixed up with all this. 376 00:15:57,920 --> 00:16:00,320 I just want to get it right this time. 377 00:16:00,320 --> 00:16:02,960 You've got this, Cath. I believe in you. 378 00:16:02,960 --> 00:16:05,640 Yeah, I'm just nervous with the spice mix. 379 00:16:05,640 --> 00:16:09,040 So I've got, um, some cinnamon here, I've got some ground nutmeg. 380 00:16:10,080 --> 00:16:12,400 No. I didn't do that. 381 00:16:15,640 --> 00:16:18,120 Oh, my God! I just used the wrong one. 382 00:16:18,120 --> 00:16:19,160 (TENSE MUSIC) 383 00:16:19,160 --> 00:16:21,520 Right from the onset, mistake. 384 00:16:21,520 --> 00:16:24,880 So I've actually... I'm st... I need to start my spice mix again. 385 00:16:24,880 --> 00:16:26,320 Yeah. 386 00:16:26,320 --> 00:16:28,800 Cinnamon, cinnamon, cinnamon. Where did you go? 387 00:16:28,800 --> 00:16:31,440 Ice-cream queen or ice-cream curse? 388 00:16:31,440 --> 00:16:33,520 (DRAMATIC MUSIC) 389 00:16:40,000 --> 00:16:45,040 (BIRDSONG) 390 00:16:45,040 --> 00:16:46,640 I'm trying to do the cinnamon spice. 391 00:16:46,640 --> 00:16:48,720 OK. Um, do you need a hand? 392 00:16:48,720 --> 00:16:50,520 I'm not sure whether what I'm... You good? 393 00:16:50,520 --> 00:16:52,520 ..am I doing the wrong thing. 394 00:16:52,520 --> 00:16:55,320 So, today I'm doing the ice cream, 395 00:16:55,320 --> 00:16:57,200 but my stress is escalating. 396 00:16:57,200 --> 00:16:59,400 Oh, my God! 397 00:16:59,400 --> 00:17:01,800 Yeah, I'm worried about the quantities of the ice cream. 398 00:17:03,200 --> 00:17:05,320 Um, Curtis, can I just ask you? Yes. 399 00:17:05,320 --> 00:17:07,320 I've got PTSD from ice cream last time. 400 00:17:07,320 --> 00:17:09,480 So I'm feeling a bit sick about it. Yep. 401 00:17:09,480 --> 00:17:11,640 So I'm doing four batches of ice cream. 402 00:17:11,640 --> 00:17:12,640 OK. 403 00:17:12,640 --> 00:17:15,600 So, it's really cup of milk, cup of cream. That's the four egg yolks. 404 00:17:15,600 --> 00:17:17,080 That's the recipe I'm doing. Yep. 405 00:17:17,080 --> 00:17:18,880 Yeah, two cups of cream, two cups of milk. 406 00:17:18,880 --> 00:17:19,880 OK. 407 00:17:19,880 --> 00:17:22,640 It doesn't look... I don't look efficient, do I? 408 00:17:23,640 --> 00:17:25,840 You're panicked, then it's messy. I am. Do you know what? 409 00:17:25,840 --> 00:17:27,240 I know I am. So, calm down. 410 00:17:27,240 --> 00:17:29,320 So I need to... Yeah. Thank you. Alright? Calm down. 411 00:17:29,320 --> 00:17:30,800 Put your ingredients in. Yeah. 412 00:17:30,800 --> 00:17:32,800 Turn them all on so they're getting hot together. 413 00:17:32,800 --> 00:17:34,360 Mm-hm. Yep. OK? 414 00:17:34,360 --> 00:17:36,920 Curtis is amazing. He is. 415 00:17:36,920 --> 00:17:40,000 He has such a presence about it, and a calm presence. 416 00:17:40,000 --> 00:17:42,600 Did you put two in the other one? Yeah. 417 00:17:43,600 --> 00:17:45,800 I just really want to concentrate on this ice cream. 418 00:17:45,800 --> 00:17:47,960 Yeah. Yep, that's exactly what you should be doing. 419 00:17:47,960 --> 00:17:48,960 You know? 420 00:17:48,960 --> 00:17:51,120 Very direct presence, but calm. 421 00:17:51,120 --> 00:17:53,400 Don't let this boil, and light your stoves. 422 00:17:53,400 --> 00:17:54,560 Okie-doke. 423 00:17:54,560 --> 00:17:56,280 Here's your lighter. Thank you. 424 00:17:56,280 --> 00:18:01,640 And that was really comforting and just what I needed at the time. 425 00:18:01,640 --> 00:18:04,400 So I gotta win. It's a beautiful Team Challenge. 426 00:18:04,400 --> 00:18:06,880 Just relax with the ice cream. 427 00:18:07,920 --> 00:18:10,360 Have a good time. Just enjoy. Look where you are. 428 00:18:10,360 --> 00:18:13,520 Curtis Stone is in the house. OK. Have fun. 429 00:18:13,520 --> 00:18:15,040 I know I can do this! 430 00:18:15,040 --> 00:18:16,600 So keep going, Cath! 431 00:18:16,600 --> 00:18:20,400 Green team, brown team, you have 90 minutes until the start of service. 432 00:18:20,400 --> 00:18:23,680 Let's go! Come on! CATH: Come on, guys! Let's go! 433 00:18:26,280 --> 00:18:28,240 RUE: Yeah, we're better off, like, you know, just... 434 00:18:28,240 --> 00:18:31,840 Ooh! That was close, love. Reflexes like a cat... 435 00:18:31,840 --> 00:18:34,240 That was close. Reflexes like a cat. 436 00:18:35,240 --> 00:18:36,880 RHIANNON: You alright, Brent? Yeah. 437 00:18:36,880 --> 00:18:38,280 So, what are you up to? 438 00:18:38,280 --> 00:18:40,480 Just the spice mix for the... For the beet? 439 00:18:40,480 --> 00:18:41,920 Yeah. Yep. 440 00:18:41,920 --> 00:18:45,960 We have beetroot as our dessert and main element. 441 00:18:45,960 --> 00:18:48,320 So, today for main, Brent's on octopus. 442 00:18:48,320 --> 00:18:50,560 Well, Brent's all ready for the hibachi. 443 00:18:50,560 --> 00:18:52,960 Adi's working on the sauce. 444 00:18:52,960 --> 00:18:55,600 Ralph and Rue are doing dessert - 445 00:18:55,600 --> 00:18:58,440 the goat's cheese cremeux with a beetroot consomme. 446 00:18:58,440 --> 00:19:01,400 And...oh, my God! Curtis in the kitchen. 447 00:19:01,400 --> 00:19:02,840 CURTIS: Have a taste. 448 00:19:02,840 --> 00:19:05,280 RUE: Oh, my goodness! I am a huge fan! 449 00:19:05,280 --> 00:19:09,040 I'm literally having to look at him like this. (LAUGHS) 450 00:19:09,040 --> 00:19:11,160 You hold it, you pour it. OK. 451 00:19:11,160 --> 00:19:15,240 With our consomme, we have to drain just the liquid. 452 00:19:15,240 --> 00:19:18,040 Can it drop lower than that? No! 453 00:19:18,040 --> 00:19:22,120 Trying to hang the beetroot so that it just drips lovely into a bowl. 454 00:19:22,120 --> 00:19:25,000 But we can't hang it up because it's not gonna sit in a bowl. 455 00:19:25,000 --> 00:19:27,640 And I need gold old Curtis to...to help. 456 00:19:28,720 --> 00:19:31,240 How can we fix this so you don't have to stand here? 457 00:19:31,240 --> 00:19:33,880 Yeah, we don't have deeper pots. Get me some cling film. 458 00:19:33,880 --> 00:19:36,360 I'm like, "What are you gonna use this cling wrap for? 459 00:19:36,360 --> 00:19:37,800 "What are you trying to do?" 460 00:19:37,800 --> 00:19:40,480 This is called the... the bushman's mechanics. 461 00:19:40,480 --> 00:19:41,720 The bushman's! (LAUGHS) 462 00:19:41,720 --> 00:19:43,480 And he just MacGyvers it 463 00:19:43,480 --> 00:19:45,920 so that we can tie it onto the side of the pot 464 00:19:45,920 --> 00:19:47,440 while it drips into the bottom. 465 00:19:47,440 --> 00:19:48,880 And I'm like, "That's quite impressive." 466 00:19:48,880 --> 00:19:50,520 Right side tight. 467 00:19:50,520 --> 00:19:54,120 Everyone's going well. I'm pretty happy. Yeah. 468 00:19:54,120 --> 00:19:56,880 But in saying that, I haven't won one Team Challenge. 469 00:19:56,880 --> 00:19:59,600 Come on! Today's the day while I'm captain. 470 00:19:59,600 --> 00:20:00,840 When you're team captain, 471 00:20:00,840 --> 00:20:02,360 like, you've got your own jobs, 472 00:20:02,360 --> 00:20:04,640 but you've also got to look out for the whole team. 473 00:20:04,640 --> 00:20:06,160 ADI: Are we on track, Rhi? 474 00:20:06,160 --> 00:20:08,080 'Cause I'm running behind on this bloody sauce. 475 00:20:08,080 --> 00:20:10,560 You've got to make sure that everything's going to plan 476 00:20:10,560 --> 00:20:12,200 and everything's going to time. 477 00:20:12,200 --> 00:20:13,640 Well, what else are you doing, though? 478 00:20:13,640 --> 00:20:15,160 Are you just doing the sauce? 479 00:20:15,160 --> 00:20:16,880 I mean, the mother comes out of me 480 00:20:16,880 --> 00:20:18,880 and I can start, like, telling people what to do 481 00:20:18,880 --> 00:20:20,640 and I feel right at home with that. 482 00:20:20,640 --> 00:20:21,920 (LAUGHS) 483 00:20:21,920 --> 00:20:23,280 Well, currently, yes. 484 00:20:23,280 --> 00:20:24,760 Yeah, so just stay on it. OK. 485 00:20:24,760 --> 00:20:26,920 But you've still got to focus on your own thing. 486 00:20:27,960 --> 00:20:31,200 Yes, I'm just trying to get one job at a time, like the beets in, 487 00:20:31,200 --> 00:20:34,320 asap, before mains are served. 488 00:20:34,320 --> 00:20:36,600 But with everything that's going on... 489 00:20:37,600 --> 00:20:39,480 ..I just hope that these beetroots are good. 490 00:20:39,480 --> 00:20:41,880 It doesn't matter if it's beetroot or sweet potato, 491 00:20:41,880 --> 00:20:44,080 you've only got one hour till service! 492 00:20:44,080 --> 00:20:45,680 Argh! (CHUCKLES) 493 00:20:45,680 --> 00:20:47,320 Let's go! Whoo-hoo! 494 00:20:47,320 --> 00:20:49,040 One hour? ANDY: One hour! 495 00:20:49,040 --> 00:20:50,120 Oh! 496 00:20:51,320 --> 00:20:53,040 (GIGGLES) More important. 497 00:20:57,160 --> 00:20:59,560 DECLAN: It's really important to hit that brief today 498 00:20:59,560 --> 00:21:03,760 and feature your given ingredient and we've chosen sweet potato. 499 00:21:03,760 --> 00:21:07,000 Um, I'm in charge of cooking and the prep of these steaks. 500 00:21:07,000 --> 00:21:08,960 So I grab the bull by the horns 501 00:21:08,960 --> 00:21:11,960 and...and I'm gonna work on trimming back all that steak, 502 00:21:11,960 --> 00:21:13,560 taking the sinew off. 503 00:21:13,560 --> 00:21:18,280 Meat, it's definitely not my forte to this mass extent, 504 00:21:18,280 --> 00:21:20,760 so I've really got to make sure all these portions 505 00:21:20,760 --> 00:21:23,840 are pretty much the same and uniform. 506 00:21:25,760 --> 00:21:27,800 That's pretty small, brother. 507 00:21:27,800 --> 00:21:30,600 How big are you cutting the steak? Alright. That was 115. 508 00:21:30,600 --> 00:21:32,840 Is that what you're planning on serving them? 509 00:21:32,840 --> 00:21:35,080 Yeah. So I was... Are you putting them on a diet? 510 00:21:35,080 --> 00:21:37,640 Oh... OK. Alright. Yeah. No worries. Yeah. 511 00:21:37,640 --> 00:21:39,280 Have you ever been out for dinner 512 00:21:39,280 --> 00:21:41,320 and read "Eye fillet - 115 grams"? 513 00:21:41,320 --> 00:21:44,240 115 grams. No. I haven't, no. Don't be such a tight-arse. 514 00:21:44,240 --> 00:21:46,640 Yes. (LAUGHS) Cut it at least 150. 515 00:21:46,640 --> 00:21:50,440 I'm extremely intimidated cooking these many steaks to order. 516 00:21:50,440 --> 00:21:52,960 You have to cook that perfectly. Correct. 517 00:21:52,960 --> 00:21:54,520 And if you mess that up... Yeah. 518 00:21:54,520 --> 00:21:56,320 ..you're exposing yourself to the whole dining room. 519 00:21:56,320 --> 00:21:57,600 Correct. Right? It's overcooked. 520 00:21:57,600 --> 00:21:59,080 Yeah. And everyone sees it. 521 00:21:59,080 --> 00:22:02,200 You know, the steak's one of the biggest parts of this dish 522 00:22:02,200 --> 00:22:05,120 and Curtis definitely has high expectations. 523 00:22:05,120 --> 00:22:07,880 You know, he's a Michelin-star chef. 524 00:22:07,880 --> 00:22:09,440 OK. Alright. Thank you. 525 00:22:09,440 --> 00:22:12,480 So, yeah, I feel like the pressure's on me. 526 00:22:12,480 --> 00:22:14,320 And, look, in all honesty... 527 00:22:16,320 --> 00:22:18,400 ..I'm shitting myself. 528 00:22:18,400 --> 00:22:21,280 ANDY: Things are well and truly starting to heat up in this kitchen! 529 00:22:21,280 --> 00:22:24,240 And you've only got 30 minutes till service! 530 00:22:24,240 --> 00:22:26,120 JOCK: Let's go! MELISSA: Come on! 531 00:22:26,120 --> 00:22:28,880 (JUDGES CLAP) 532 00:22:28,880 --> 00:22:31,840 Alright, guys, let's really motor. 533 00:22:33,040 --> 00:22:35,880 You alright, Antonio? ANTONIO: Yep. All good. 534 00:22:35,880 --> 00:22:40,520 For our sweet dish, brown team will be cooking a sweet potato tart 535 00:22:40,520 --> 00:22:43,120 with a spiced ice cream and a caramel sauce. 536 00:22:43,120 --> 00:22:45,720 CATH: OK, so the ice cream, we've got three are churning, 537 00:22:45,720 --> 00:22:47,960 one's in the blast chiller ready to go in. 538 00:22:49,560 --> 00:22:51,560 CURTIS: Good. We're getting close. CATH: Yeah? Yeah? Cool! 539 00:22:51,560 --> 00:22:52,880 And it tastes great! 540 00:22:52,880 --> 00:22:57,360 Curtis Stone just said my ice cream was looking good. Yes! 541 00:22:57,360 --> 00:22:58,880 BRENT: Push now. 542 00:23:00,800 --> 00:23:04,600 So, half an hour to go, octopus is just slowly braising away. 543 00:23:04,600 --> 00:23:07,800 We've got Rhiannon who's still on the beetroots for the main course. 544 00:23:07,800 --> 00:23:09,680 She's got whole roasted beetroots 545 00:23:09,680 --> 00:23:11,960 and we're gonna crisp up the beetroot leaves. 546 00:23:11,960 --> 00:23:14,760 And Adi who's making the green sauce. 547 00:23:14,760 --> 00:23:16,800 It's a big pressure point, the octopus, 548 00:23:16,800 --> 00:23:19,240 so I've really gotta make sure that it's nailed perfectly 549 00:23:19,240 --> 00:23:21,040 'cause we all want to cook for immunity. 550 00:23:21,040 --> 00:23:23,920 So, end goal today is put up something delicious. 551 00:23:25,040 --> 00:23:26,480 Ooh, yeah. Yummy, yummy. 552 00:23:26,480 --> 00:23:29,280 Tester on the octopus? Yeah, a little tester. 553 00:23:29,280 --> 00:23:31,400 Are you happy? Yeah. 554 00:23:31,400 --> 00:23:32,840 They're definitely done. Yeah. 555 00:23:32,840 --> 00:23:36,160 Once you cool them down and put them on the hibachi, 556 00:23:36,160 --> 00:23:38,200 anything kinda brushy-brushy? 557 00:23:38,200 --> 00:23:41,960 Uh, lemon juice, salt, pepper, oil, that's it. 558 00:23:41,960 --> 00:23:42,960 OK. 559 00:23:42,960 --> 00:23:44,520 There's heaps of talk about how important 560 00:23:44,520 --> 00:23:46,320 this octopus is to the dish, 561 00:23:46,320 --> 00:23:48,720 but I think we're forgetting that the brief is beetroot. 562 00:23:48,720 --> 00:23:50,200 So, everyone, stop looking at me 563 00:23:50,200 --> 00:23:52,160 and let's start looking at Rhiannon and her beetroot. 564 00:23:52,160 --> 00:23:53,320 (CHUCKLES) 565 00:23:53,320 --> 00:23:54,920 Hot behind you. 566 00:23:54,920 --> 00:23:57,360 I'm just checking this one. 567 00:23:59,840 --> 00:24:01,960 Still not ready. 568 00:24:01,960 --> 00:24:03,400 Beetroots aren't cooked. 569 00:24:03,400 --> 00:24:06,680 Octopus is great, but beetroots are our feature! 570 00:24:06,680 --> 00:24:08,640 What do we do? 571 00:24:18,320 --> 00:24:19,920 I'm just checking this one. 572 00:24:19,920 --> 00:24:22,200 CURTIS: Still not ready, right? 573 00:24:23,520 --> 00:24:24,960 Beetroots aren't cooked. 574 00:24:24,960 --> 00:24:27,600 Octopus is great, but beetroots are our feature! 575 00:24:27,600 --> 00:24:28,960 What do we do? 576 00:24:28,960 --> 00:24:31,720 Let it cook. The more you take it out, the less it cooks. 577 00:24:31,720 --> 00:24:32,720 Yeah. 578 00:24:32,720 --> 00:24:34,400 Come on! Get it in. 579 00:24:37,760 --> 00:24:40,640 If this team loses today because of my bloody beetroot, 580 00:24:40,640 --> 00:24:42,120 I'm gonna be spewin'. 581 00:24:42,120 --> 00:24:43,640 Right, guys, you should be cleaned down. 582 00:24:43,640 --> 00:24:45,200 So don't just stand there. Do something. 583 00:24:45,200 --> 00:24:48,080 Well, from what I can see here, Curtis is in the thick of it. 584 00:24:48,080 --> 00:24:49,080 Mmm. 585 00:24:49,080 --> 00:24:51,240 He's got two kitchens to try and hustle here. 586 00:24:51,240 --> 00:24:53,760 Green team, I've seen you over there trying the octopus. 587 00:24:53,760 --> 00:24:56,320 Is it nice? Is it tender? It's tender. Yeah, it is tender. 588 00:24:56,320 --> 00:24:58,680 MELISSA: Good. Rhiannon took the beets out of the oven 589 00:24:58,680 --> 00:25:00,160 a couple of minutes ago. 590 00:25:00,160 --> 00:25:01,960 Curtis had a little poke and a little prod 591 00:25:01,960 --> 00:25:04,600 and it's not looking cooked, so they went back into the oven. 592 00:25:04,600 --> 00:25:07,480 And that does worry me. Yeah, that would be a shame. 593 00:25:07,480 --> 00:25:09,600 Because if Brent's gonna go through all of the work 594 00:25:09,600 --> 00:25:13,280 to get this octopus spot-on and the beetroot component isn't cooked? 595 00:25:13,280 --> 00:25:14,400 You'd be gutted. 596 00:25:14,400 --> 00:25:15,800 Brown chicken. Hmm. 597 00:25:15,800 --> 00:25:17,920 Yeah. I can see Antonio, the desserts. 598 00:25:17,920 --> 00:25:20,360 Right? He's chosen to go with the big tarts, which is great. 599 00:25:20,360 --> 00:25:21,840 Are they gonna bake in time? 600 00:25:21,840 --> 00:25:24,280 Well, we hope so, because otherwise when you go to slice it 601 00:25:24,280 --> 00:25:27,200 and you have, you know, instead of having a beautiful wedge of a tart, 602 00:25:27,200 --> 00:25:30,720 you'll have, um, something that doesn't look overly lovely, 603 00:25:30,720 --> 00:25:33,280 and, you know, we have 24 guests to think about. 604 00:25:34,880 --> 00:25:35,920 How are you going? 605 00:25:35,920 --> 00:25:38,320 ANTONIO: Uh, we have the tarts blind-baking. 606 00:25:38,320 --> 00:25:41,040 CURTIS: Ooh! Oh, you don't have a weight on them. There's no weight! 607 00:25:41,040 --> 00:25:42,640 Sorry? There's no weight. 608 00:25:42,640 --> 00:25:44,560 You need to weigh them. Yeah. Oh! 609 00:25:44,560 --> 00:25:46,240 Otherwise they're gonna bubble up. Yep. 610 00:25:46,240 --> 00:25:49,880 I don't have much time before the diners start their meal. 611 00:25:51,920 --> 00:25:54,240 And I'm falling behind with the sweet potato tart. 612 00:25:54,240 --> 00:25:55,880 Alright, we definitely need a... (BEEPING) 613 00:25:55,880 --> 00:25:58,080 Oh, I just put a timer off! 614 00:25:58,080 --> 00:26:00,960 I still need to do a lot of stuff and I'm a bit frantic. 615 00:26:00,960 --> 00:26:02,600 After the custard's done, 616 00:26:02,600 --> 00:26:04,600 we're gonna fill in the tart shells 617 00:26:04,600 --> 00:26:07,440 and then we're gonna put them in the oven for roughly 20, 30 minutes, 618 00:26:07,440 --> 00:26:09,360 and then they need to come out and rest. 619 00:26:09,360 --> 00:26:11,360 MALISSA: Whoo! This is so hot! 620 00:26:11,360 --> 00:26:12,880 For mains, 621 00:26:12,880 --> 00:26:16,600 my job is to make the sweet potato puree, tahini dressing 622 00:26:16,600 --> 00:26:20,840 and some crispy sweet potato skins to add a little garnish on top. 623 00:26:20,840 --> 00:26:22,560 Mmm. It's good. 624 00:26:23,560 --> 00:26:25,600 It's not good. It's absolutely delicious! 625 00:26:25,600 --> 00:26:27,280 (LAUGHS) You're right! 626 00:26:28,640 --> 00:26:31,480 My goal is just get as much done now 627 00:26:31,480 --> 00:26:35,320 because as soon as Declan is ready to start cooking those steaks, 628 00:26:35,320 --> 00:26:36,960 I don't want him to have to think 629 00:26:36,960 --> 00:26:40,280 or even look at anything else going on in the kitchen. 630 00:26:40,280 --> 00:26:42,160 This will take about five minutes to cook. 631 00:26:42,160 --> 00:26:43,600 Yeah, yeah. Perfect. 632 00:26:43,600 --> 00:26:46,520 Um, so... And about three minutes to rest. 633 00:26:46,520 --> 00:26:49,000 Curtis Stone, a Michelin-star chef, 634 00:26:49,000 --> 00:26:52,120 he's renowned for cooking his steaks and his beef 635 00:26:52,120 --> 00:26:55,840 and he's probably done thousands of services in his life, 636 00:26:55,840 --> 00:26:57,280 I'm gonna listen to him. 637 00:26:57,280 --> 00:26:58,920 You need butter, garlic, thyme leaves. 638 00:26:58,920 --> 00:27:00,680 'Cause that's what we'll baste the steaks in. 639 00:27:00,680 --> 00:27:02,520 OK. Beautiful. Butter, garlic, thyme. 640 00:27:02,520 --> 00:27:04,400 Your diners are arriving, 641 00:27:04,400 --> 00:27:07,440 so that means you have 15 minutes till service! 642 00:27:07,440 --> 00:27:09,800 JOCK: Let's go! Hustle! Hustle! ANDY: Come on! 643 00:27:09,800 --> 00:27:11,440 Oh, gosh. 644 00:27:12,440 --> 00:27:14,960 CATH: Oh! Oh, man! 645 00:27:14,960 --> 00:27:16,320 That's scary! 646 00:27:16,320 --> 00:27:18,600 CURTIS: You've all gotta be ready on your stations 647 00:27:18,600 --> 00:27:21,720 and coordinated to come up as one team, OK? 648 00:27:21,720 --> 00:27:23,640 BRENT: Yes, Chef. RALPH: Yes, sir. 649 00:27:26,800 --> 00:27:29,160 ANTONIO: Mal, can you open the oven, please? 650 00:27:29,160 --> 00:27:30,800 MALISSA: Yeah. This one? 651 00:27:30,800 --> 00:27:32,800 Alright. 652 00:27:32,800 --> 00:27:35,240 (RALPH SINGS) # Let's get it done. # 653 00:27:35,240 --> 00:27:37,200 Adi. Um, can I help you? 654 00:27:37,200 --> 00:27:39,000 RUE: Um, yes. We need more pears. 655 00:27:39,000 --> 00:27:40,120 So, here. 656 00:27:40,120 --> 00:27:42,960 For the dessert, the concept we're working with today 657 00:27:42,960 --> 00:27:45,040 is a goat's cheese cremeux with poached pears 658 00:27:45,040 --> 00:27:47,240 and then you've got the beetroot consomme on the side 659 00:27:47,240 --> 00:27:51,240 which is a beautiful, deep purple colour. 660 00:27:51,240 --> 00:27:53,280 But with the amount of time that we've got left, 661 00:27:53,280 --> 00:27:55,240 we can't actually poach the pears entirely, 662 00:27:55,240 --> 00:27:58,040 so we're just gonna have to get a melon baller, scoop them out 663 00:27:58,040 --> 00:28:00,520 to make them a bit smaller so they're easier to poach. 664 00:28:00,520 --> 00:28:04,480 Green team, brown team, service has started! 665 00:28:04,480 --> 00:28:08,160 I want my first tables of four up in four minutes, please. 666 00:28:08,160 --> 00:28:10,040 Four minutes. Yes, Chef. Four minutes. OK. 667 00:28:11,880 --> 00:28:14,160 DECLAN: Alright. These go in. 668 00:28:14,160 --> 00:28:15,360 (SIZZLING) 669 00:28:17,080 --> 00:28:19,480 The time I've been most nervous about, 670 00:28:19,480 --> 00:28:21,800 the time to finally cook these steaks 671 00:28:21,800 --> 00:28:23,480 and it's here in front of me now. 672 00:28:23,480 --> 00:28:26,200 You know, I'll cook for myself and the missus a steak at home, 673 00:28:26,200 --> 00:28:28,400 but that's about as far as it gets. 674 00:28:28,400 --> 00:28:31,840 When he says, "I'm sending my beef," that's when you send your garnish. 675 00:28:31,840 --> 00:28:33,400 I'm gonna be cooking all the steaks, 676 00:28:33,400 --> 00:28:35,520 Antonio's gonna be cutting them in half 677 00:28:35,520 --> 00:28:37,920 and Malissa's gonna be helping plate them up. 678 00:28:37,920 --> 00:28:40,120 Just take the hot plates and drop them up here. 679 00:28:40,120 --> 00:28:42,560 They should be hot. Almost so hot you can't hold them. 680 00:28:42,560 --> 00:28:45,640 How long on my first table, please? DECLAN: Yeah, Antonio, you're ready. 681 00:28:45,640 --> 00:28:46,760 Yep. 682 00:28:46,760 --> 00:28:48,520 The steaks I wanna cook medium-rare. 683 00:28:48,520 --> 00:28:51,240 I think it's just sort of everyone's favourite way to eat it. 684 00:28:51,240 --> 00:28:54,000 And so I send my first four steaks out. 685 00:28:57,320 --> 00:28:59,960 The steak's not cooked. Refire it. Take it back. 686 00:28:59,960 --> 00:29:02,400 All of them? All of them have to go back. 687 00:29:03,600 --> 00:29:05,760 And all four come straight back. 688 00:29:05,760 --> 00:29:07,360 Not cooked enough. 689 00:29:09,080 --> 00:29:12,960 I'm really feeling the pressure right now. I can't let my team down. 690 00:29:12,960 --> 00:29:15,400 Serve me raw steak, I sent it back to you, right? 691 00:29:15,400 --> 00:29:16,920 Yes, Chef. Then you cook another four. 692 00:29:16,920 --> 00:29:17,920 Yep! 693 00:29:17,920 --> 00:29:20,640 So now we have a table that's gonna wait about eight minutes. 694 00:29:20,640 --> 00:29:25,040 It really comes down to me and how I cook these steaks. 695 00:29:25,040 --> 00:29:26,840 And, yeah, it's intense. 696 00:29:26,840 --> 00:29:29,480 Are those next four steaks out, Declan? 697 00:29:29,480 --> 00:29:31,200 Nah! They're coming out now! 698 00:29:32,240 --> 00:29:33,640 Oh, shit. 699 00:29:44,040 --> 00:29:46,520 DECLAN: Yeah, Antonio, you're ready. Yeah. 700 00:29:46,520 --> 00:29:48,480 I sent my first four steaks out. 701 00:29:48,480 --> 00:29:50,920 The steak's not cooked. Refire it. Take it back. 702 00:29:50,920 --> 00:29:53,000 And all four come straight back. 703 00:29:53,000 --> 00:29:54,800 So you know what you have to do, right? 704 00:29:54,800 --> 00:29:56,800 Cook for a little longer, rest for a little longer. 705 00:29:56,800 --> 00:29:57,880 Yeah. Alright. Alright? 706 00:29:57,880 --> 00:29:59,680 You sent it sooner than I told you to. 707 00:29:59,680 --> 00:30:02,920 Curtis Stone, a Michelin-star chef, didn't hold back 708 00:30:02,920 --> 00:30:04,920 from sending those first four steaks back. 709 00:30:04,920 --> 00:30:07,920 Do you have four extra or do I need to cut you some more beef? 710 00:30:07,920 --> 00:30:10,360 I need... Yeah, I had three extra. So I need one more. 711 00:30:10,360 --> 00:30:12,680 I've never cooked this many steaks to order. 712 00:30:12,680 --> 00:30:16,880 And not having a probe to sort of check the internal temperature, 713 00:30:16,880 --> 00:30:19,040 it's bloody tricky. 714 00:30:19,040 --> 00:30:20,040 Yeah. 715 00:30:20,040 --> 00:30:21,760 Once they come out of the pan... Yeah? 716 00:30:21,760 --> 00:30:23,600 ..you've got about three minutes to rest them. 717 00:30:23,600 --> 00:30:24,600 OK. Right? 718 00:30:24,600 --> 00:30:26,280 That's a tiny bit over. OK. 719 00:30:26,280 --> 00:30:28,080 You're just gonna have to feel it. Yep. Alright. 720 00:30:28,080 --> 00:30:29,880 If I somehow pull this off, 721 00:30:29,880 --> 00:30:32,760 maybe I deserve a spot in Curtis's restaurant. 722 00:30:32,760 --> 00:30:34,080 (LAUGHS) 723 00:30:34,080 --> 00:30:36,400 ANTONIO: Alright, let me know when you have your four. 724 00:30:36,400 --> 00:30:38,160 Are you quality controlling those steaks? 725 00:30:38,160 --> 00:30:40,640 (LAUGHS) Of course! One for me and one for the guys. 726 00:30:40,640 --> 00:30:41,720 (CHUCKLES) Right! 727 00:30:41,720 --> 00:30:44,160 Four more steaks are ready in one minute. 728 00:30:44,160 --> 00:30:45,800 You gotta move, you gotta move. OK. 729 00:30:45,800 --> 00:30:47,840 Come on! I'm on the pass today. 730 00:30:47,840 --> 00:30:52,080 My job now is to add a tablespoon of the sweet potato puree, 731 00:30:52,080 --> 00:30:55,000 add a swirl of the tahini dressing, 732 00:30:55,000 --> 00:30:59,680 layer up my baby spinach, steaks, and then the sweet potato crisps. 733 00:30:59,680 --> 00:31:02,240 Very nice. Very, very nice. 734 00:31:02,240 --> 00:31:04,560 Service, please! 735 00:31:06,000 --> 00:31:07,560 Hi. 736 00:31:08,680 --> 00:31:10,680 Thank you very much. Thank you. 737 00:31:10,680 --> 00:31:11,680 Thank you. 738 00:31:11,680 --> 00:31:14,000 From the brown team, we have an eye fillet 739 00:31:14,000 --> 00:31:15,960 with Middle Eastern sweet potato puree 740 00:31:15,960 --> 00:31:17,560 and a tahini dressing. 741 00:31:19,600 --> 00:31:20,880 Yours looks beautiful. 742 00:31:20,880 --> 00:31:23,720 It does! Mine is a touch over medium. 743 00:31:23,720 --> 00:31:25,160 And yours is medium-well. 744 00:31:25,160 --> 00:31:27,320 It's exactly what you don't want eye fillet to be. 745 00:31:27,320 --> 00:31:28,680 No. No. 746 00:31:41,960 --> 00:31:45,040 So...the sweet potato puree, 747 00:31:45,040 --> 00:31:47,920 it's got a nice spice blend to it. 748 00:31:47,920 --> 00:31:50,720 It goes really well with that kind of acidic tahini sauce 749 00:31:50,720 --> 00:31:52,120 around the outside. 750 00:31:52,120 --> 00:31:54,360 Those two marry up really nicely. 751 00:31:54,360 --> 00:31:57,080 Some simple sauteed spinach, which is well seasoned. 752 00:31:57,080 --> 00:31:59,840 Um...and the sweet potato chips. Done! 753 00:31:59,840 --> 00:32:03,000 There's some great cooking on most of the elements, 754 00:32:03,000 --> 00:32:04,760 but the Rolls-Royce is that steak 755 00:32:04,760 --> 00:32:07,240 and for it to be so inconsistent, it leaves them in trouble. 756 00:32:07,240 --> 00:32:10,160 It's a shame because my steak was medium. 757 00:32:10,160 --> 00:32:12,160 It was nice. Obviously I've eaten it. 758 00:32:12,160 --> 00:32:14,600 But everything else married up so well. 759 00:32:14,600 --> 00:32:16,080 And I enjoyed the flavours. 760 00:32:16,080 --> 00:32:18,880 You know, it was a good Australian dish. 761 00:32:18,880 --> 00:32:21,240 It takes a little bit of... a little bit of flavours 762 00:32:21,240 --> 00:32:22,680 from all over the place. 763 00:32:22,680 --> 00:32:23,680 Yeah. 764 00:32:23,680 --> 00:32:25,720 And you put it together and it's surprisingly delicious. 765 00:32:25,720 --> 00:32:27,120 It's that thing about a Service Challenge 766 00:32:27,120 --> 00:32:29,840 where I look at your plate and yours, they're all very different. 767 00:32:29,840 --> 00:32:32,560 That means we're all having three very different experiences 768 00:32:32,560 --> 00:32:35,400 and that's not what you want. 769 00:32:35,400 --> 00:32:38,360 RHIANNON: Well, we're kind of just waiting on these beets. 770 00:32:38,360 --> 00:32:40,520 So, brown team have already started 771 00:32:40,520 --> 00:32:42,680 and we still haven't bloody sent out anything. 772 00:32:43,840 --> 00:32:45,960 Brent's got the octopus ready to go. 773 00:32:45,960 --> 00:32:47,680 The green sauce is done. 774 00:32:47,680 --> 00:32:50,360 The spice mix is done. The beetroots aren't. 775 00:32:51,720 --> 00:32:54,920 CURTIS: Rhiannon, your job is to give me hot beets. 776 00:32:54,920 --> 00:32:56,440 I know. That's fully cooked. 777 00:32:56,440 --> 00:32:57,680 Yes. Alright? 778 00:32:57,680 --> 00:32:59,560 So you can't give me anything but that. 779 00:32:59,560 --> 00:33:01,040 I'm panicking. 780 00:33:01,040 --> 00:33:04,840 I can't let this beetroot be our failure and our downfall. 781 00:33:04,840 --> 00:33:06,680 I would be devastated. 782 00:33:06,680 --> 00:33:08,280 Um... Well, let's taste it. 783 00:33:13,320 --> 00:33:14,920 Oh, it's pretty crunchy still. 784 00:33:14,920 --> 00:33:16,920 'Cause some of them are a bit bigger, so... 785 00:33:16,920 --> 00:33:19,600 So pull the small ones out. Yeah, I'll work on the small ones. 786 00:33:19,600 --> 00:33:21,480 And leave the big ones in. 787 00:33:21,480 --> 00:33:23,960 I just focus on cutting up the smaller ones, 788 00:33:23,960 --> 00:33:26,280 tossing them in olive oil, salt and pepper, 789 00:33:26,280 --> 00:33:27,840 and they...them seem OK. 790 00:33:27,840 --> 00:33:29,800 ADI: How are you going, Brenty? BRENT: Yeah, good. 791 00:33:29,800 --> 00:33:33,360 Now it's time to get ready for the 'bach. 792 00:33:35,040 --> 00:33:37,880 Well, I always say, "What's better than one hibachi? Four hibachis!" 793 00:33:37,880 --> 00:33:41,600 So it's going to get nice and smoky in my section. 794 00:33:42,720 --> 00:33:44,880 Alright, next four are up. ADI: Thank you! 795 00:33:46,320 --> 00:33:48,000 RHIANNON: These ones look awesome, Brent. 796 00:33:48,000 --> 00:33:50,600 Coming with some more. Yep! Please do. 797 00:33:50,600 --> 00:33:52,320 Finally, service starts. 798 00:33:52,320 --> 00:33:55,800 I'm putting a drizzle of my sauce on the plate, 799 00:33:55,800 --> 00:33:58,280 then a few slices of roasted beetroot. 800 00:33:58,280 --> 00:34:00,880 Put on a spiced rub, cover it with the octopus 801 00:34:00,880 --> 00:34:03,080 and then I'm using some of those crispy beetroot leaves 802 00:34:03,080 --> 00:34:04,280 as a garnish. 803 00:34:04,280 --> 00:34:05,600 They look good. 804 00:34:05,600 --> 00:34:08,640 It really looks like something that could go out at a restaurant 805 00:34:08,640 --> 00:34:10,400 and we made it! 806 00:34:10,400 --> 00:34:12,720 OK, service, please. Service, please! 807 00:34:15,280 --> 00:34:16,960 Thank you very much. JOCK: Thank you. 808 00:34:16,960 --> 00:34:18,400 Wow. Thank you. 809 00:34:18,400 --> 00:34:22,280 From the green team, we have a main of charred octopus with beetroot. 810 00:34:23,560 --> 00:34:25,400 I think it looks pretty great! 811 00:34:25,400 --> 00:34:27,160 Yeah, I like the look of it. 812 00:34:27,160 --> 00:34:28,600 Yeah, it looks good. 813 00:34:38,880 --> 00:34:41,040 (CLEARS THROAT) Interesting plate of food. 814 00:34:41,040 --> 00:34:43,040 For me, I really enjoyed it. 815 00:34:43,040 --> 00:34:45,400 Very kinda mod Oz. 816 00:34:45,400 --> 00:34:50,280 It all centres round this braised and then charred ockie, 817 00:34:50,280 --> 00:34:52,400 and you can see the colour on it's actually beautiful. 818 00:34:52,400 --> 00:34:53,840 The flavour's great. 819 00:34:53,840 --> 00:34:55,520 The other thing I like, actually, 820 00:34:55,520 --> 00:34:59,560 is this green guy - sauce thing - that they've got going on. 821 00:34:59,560 --> 00:35:03,720 I think that and the octopus go really well together. 822 00:35:03,720 --> 00:35:05,440 I agree. I think the octopus is delicious. 823 00:35:05,440 --> 00:35:08,040 It's the... It's the kind of texture that you really want, 824 00:35:08,040 --> 00:35:09,720 really lovely and tender. 825 00:35:09,720 --> 00:35:13,360 And that beautiful, you know, burnished glow on the outside, 826 00:35:13,360 --> 00:35:15,720 adding another layer of flavour. 827 00:35:15,720 --> 00:35:18,520 That's clever cooking to be able to kind of add little bits 828 00:35:18,520 --> 00:35:20,040 during the cooking process 829 00:35:20,040 --> 00:35:22,040 and then you end up with something on the plate 830 00:35:22,040 --> 00:35:24,560 that is multidimensional, really interesting to eat. 831 00:35:24,560 --> 00:35:27,400 I think we were so focused on the octopus. 832 00:35:27,400 --> 00:35:28,960 Yeah. And he's nailed it. 833 00:35:28,960 --> 00:35:31,560 But the upsetting thing is, like, 834 00:35:31,560 --> 00:35:35,360 the thing that we weren't really worried about, the roasted beetroot, 835 00:35:35,360 --> 00:35:37,640 one of mine was cooked and I was like... 836 00:35:37,640 --> 00:35:41,160 But then the second one was... It was too al dente. 837 00:35:41,160 --> 00:35:44,560 What a shame. Unfortunately, that's where they've come up short. 838 00:35:45,960 --> 00:35:49,160 ADI: Service, please! RHIANNON: I think that's it. 839 00:35:49,160 --> 00:35:52,560 Not too much congratulations until we get dessert on. 840 00:35:52,560 --> 00:35:54,480 Oh, Ralph, it's yummy. OK. 841 00:35:54,480 --> 00:35:58,800 Ralph and I have unmoulded all our little cremeux. 842 00:35:58,800 --> 00:36:00,640 That's yummy! OK. 843 00:36:00,640 --> 00:36:02,880 So it's still coming to temp. OK. 844 00:36:02,880 --> 00:36:05,480 Just want it to be a little bit firm, 845 00:36:05,480 --> 00:36:07,440 but, like, in a sort of bit wobbly... 846 00:36:07,440 --> 00:36:09,120 Like, you know, when you get into it, 847 00:36:09,120 --> 00:36:12,200 you want it to be like, you know, smooth and luxurious. 848 00:36:12,200 --> 00:36:14,280 CURTIS: Whoo-hoo! Nice. 849 00:36:15,640 --> 00:36:18,280 DECLAN: Alright. MALISSA: Whoo-hoo! Good job, guys! 850 00:36:18,280 --> 00:36:19,840 Savoury service is done. 851 00:36:19,840 --> 00:36:21,800 It's time for the dessert service. 852 00:36:21,800 --> 00:36:24,240 Don't celebrate too soon. We've got to get ready for dessert. 853 00:36:24,240 --> 00:36:26,440 Clean everything down. OK. Awesome! 854 00:36:26,440 --> 00:36:31,800 We've tried to work out what's left to go for our sweet potato tart. 855 00:36:31,800 --> 00:36:34,360 ANTONIO: They're resting. They're...they're resting, yeah? 856 00:36:34,360 --> 00:36:35,960 The ice cream's in the blast chiller. 857 00:36:35,960 --> 00:36:37,160 OK. Um... 858 00:36:37,160 --> 00:36:39,080 Well, you think, well, we've got the caramel. 859 00:36:39,080 --> 00:36:41,640 The caramel's done? No. Is it? 860 00:36:41,640 --> 00:36:43,080 I don't... I don't know. 861 00:36:44,080 --> 00:36:46,320 We don't have the caramel. (DRAMATIC MUSIC) 862 00:36:46,320 --> 00:36:48,000 (SIGHS FRUSTRATEDLY) 863 00:36:50,280 --> 00:36:53,840 I thought we were gonna do a caramel with the, uh... 864 00:36:53,840 --> 00:36:55,640 Well, we were. Um... 865 00:36:55,640 --> 00:36:57,800 Oh, my goodness! 866 00:36:57,800 --> 00:36:59,880 Clean down, get organised. 867 00:37:01,560 --> 00:37:04,680 We are so close to service. 868 00:37:04,680 --> 00:37:07,640 Now, it's...it's pure chaos. 869 00:37:07,640 --> 00:37:09,240 Let's do it. OK, let's go, let's go! 870 00:37:09,240 --> 00:37:11,240 This is gonna go in here. Get it on! 871 00:37:17,360 --> 00:37:25,360 ANNOUNCER: Get inspired by our fabulous home cooks. 872 00:37:29,200 --> 00:37:31,480 OK, let's go, let's go. This has gotta go in here. 873 00:37:31,480 --> 00:37:33,480 Get it on. Yeah, OK. Alright. 874 00:37:34,680 --> 00:37:38,040 Unfortunately, we've forgotten about the sweet potato caramel 875 00:37:38,040 --> 00:37:39,160 for the dessert 876 00:37:39,160 --> 00:37:42,000 and we are so close to service. 877 00:37:42,000 --> 00:37:44,400 So now it's all hands on deck trying to get this done. 878 00:37:45,400 --> 00:37:47,240 DECLAN: Yeah, come on, guys, let's motor. 879 00:37:47,240 --> 00:37:49,520 OK, I need some more golden syrup probably. 880 00:37:49,520 --> 00:37:51,560 More golden syrup? Oh, God, yeah. 881 00:37:51,560 --> 00:37:56,200 Then I realised I've actually got a small batch of sweet potato puree. 882 00:37:56,200 --> 00:37:58,400 Where's the puree? 883 00:37:58,400 --> 00:38:01,120 So, with that sweet potato puree 884 00:38:01,120 --> 00:38:03,440 we put into some of the caramel. 885 00:38:03,440 --> 00:38:05,560 The flavour is beautiful! 886 00:38:05,560 --> 00:38:07,080 I can definitely taste the sweet potato. 887 00:38:07,080 --> 00:38:08,080 Yeah. 888 00:38:08,080 --> 00:38:11,560 Unfortunately, we don't have enough for a jug for each person, 889 00:38:11,560 --> 00:38:14,920 but we've got enough just to have a little drizzle on the plate. 890 00:38:14,920 --> 00:38:18,080 You got three minutes, guys. Three minutes for dessert service. 891 00:38:18,080 --> 00:38:19,560 DECLAN: Three minutes till dessert service. 892 00:38:19,560 --> 00:38:21,880 CATH: OK, three minutes till dessert service, you guys! 893 00:38:21,880 --> 00:38:24,240 So let's pull a tart. We should try to cut one. 894 00:38:24,240 --> 00:38:27,040 So, the tarts have been cooled down. 895 00:38:27,040 --> 00:38:29,080 You need a long knife. Yep. 896 00:38:29,080 --> 00:38:30,680 And we do the first cut... 897 00:38:32,320 --> 00:38:34,160 ..and it's a tad runny. 898 00:38:34,160 --> 00:38:35,760 It's a bit soft. 899 00:38:38,480 --> 00:38:41,920 I'm kind of feeling...feeling a little bit defeated, to be honest. 900 00:38:45,600 --> 00:38:48,480 Alright, so... They need a bit more time, but... 901 00:38:48,480 --> 00:38:50,280 Yeah, they sure do. 902 00:38:50,280 --> 00:38:52,320 So that's going to the blast chiller. 903 00:38:52,320 --> 00:38:55,960 So we actually decide to get the tart back into the blast chiller 904 00:38:55,960 --> 00:38:59,400 just to see if exposure to the cold air in the blast chiller 905 00:38:59,400 --> 00:39:00,680 hopefully fixes it. 906 00:39:01,720 --> 00:39:05,200 Looks amazing, guys. We're all ready. 907 00:39:05,200 --> 00:39:07,480 Here's another bowl of balls. Thank you. 908 00:39:07,480 --> 00:39:10,320 There's these beautiful poached pear balls 909 00:39:10,320 --> 00:39:14,160 and then the cremeux's so smooth and goat-cheese forward. 910 00:39:14,160 --> 00:39:17,760 With that beetroot, earthy consomme that it's got, the sweetness, 911 00:39:17,760 --> 00:39:18,800 oh, my God. 912 00:39:18,800 --> 00:39:21,120 The combination is divine! 913 00:39:21,120 --> 00:39:24,040 Ralph and Rue have done such an amazing job. 914 00:39:24,040 --> 00:39:25,960 Happy for service. Yeah, thank you. 915 00:39:38,880 --> 00:39:40,360 JOCK: Thank you. ANDY: Thank you! 916 00:39:40,360 --> 00:39:41,800 MELISSA: Thank you. OK. 917 00:39:41,800 --> 00:39:45,720 So, from the green team, we have a dessert of goat's cheese cremeux, 918 00:39:45,720 --> 00:39:48,880 beetroot consomme and poached pear. 919 00:40:10,880 --> 00:40:12,440 Interesting dessert. 920 00:40:12,440 --> 00:40:15,360 Like, a bit of a play on, you know, goat's cheese and beetroot, 921 00:40:15,360 --> 00:40:16,920 you know, done into a dessert. 922 00:40:16,920 --> 00:40:20,400 And the flavour is on point. It's delicious. 923 00:40:20,400 --> 00:40:21,680 The balance is beautiful. 924 00:40:21,680 --> 00:40:24,960 The consomme is actually the best bit about this dessert. 925 00:40:24,960 --> 00:40:27,080 I really love it. 926 00:40:27,080 --> 00:40:30,040 It sings of beautiful beetroot. 927 00:40:30,040 --> 00:40:32,320 Almost as if it'd been cooked for a long time. 928 00:40:32,320 --> 00:40:34,000 I love the concept of this. 929 00:40:34,000 --> 00:40:39,160 This is a very intriguing savoury-sweet course. 930 00:40:39,160 --> 00:40:41,440 And I like how sour the goat's cheese is 931 00:40:41,440 --> 00:40:44,080 because it sort of makes the whole thing very palate cleansing, 932 00:40:44,080 --> 00:40:46,000 very refreshing, really sound. 933 00:40:46,000 --> 00:40:47,880 Hard flavours to get right... 934 00:40:47,880 --> 00:40:49,800 Yeah. ..in a...in a sweet dessert. 935 00:40:49,800 --> 00:40:51,480 You know, you're playing with goat's cheese, 936 00:40:51,480 --> 00:40:54,080 you're playing with beetroot, and, yeah, I know they go together, 937 00:40:54,080 --> 00:40:56,720 but then you throw a red wine poached pear in there, 938 00:40:56,720 --> 00:40:59,400 it's not an easy thing to do. 939 00:40:59,400 --> 00:41:01,600 Yeah, I think for... for a balancing act 940 00:41:01,600 --> 00:41:04,800 and how beetroot really played a role in this role, 941 00:41:04,800 --> 00:41:06,800 they've knocked this one out of the park for me. 942 00:41:12,560 --> 00:41:14,560 ADI: Service. Thank you. 943 00:41:14,560 --> 00:41:16,440 Service is done, guys! 944 00:41:16,440 --> 00:41:18,120 We did it! RALPH: Good job. Well done. 945 00:41:18,120 --> 00:41:20,360 We did it! We nailed it! 946 00:41:20,360 --> 00:41:21,960 Well done, Rhi! We did it. Bloody awesome. 947 00:41:21,960 --> 00:41:23,240 We did it. Teamwork. 948 00:41:23,240 --> 00:41:25,040 CATH: Come on, let's do it, let's do it! 949 00:41:25,040 --> 00:41:27,760 The other guys are out. They've got theirs out. Come on! 950 00:41:27,760 --> 00:41:29,840 I take the tarts out. 951 00:41:31,000 --> 00:41:32,760 MALISSA: OK, how are we going? Good? 952 00:41:32,760 --> 00:41:34,800 I think this is a good batch. Yep, beautiful. 953 00:41:34,800 --> 00:41:36,040 CATH: OK. 954 00:41:36,040 --> 00:41:39,160 Some tart shells are definitely looking better than others. 955 00:41:39,160 --> 00:41:41,560 You know what? I reckon start sending those. 956 00:41:41,560 --> 00:41:44,000 But there's definitely inconsistencies. 957 00:41:45,280 --> 00:41:48,760 Look, we are pretty slow on our dessert. 958 00:41:48,760 --> 00:41:52,240 Um, our little pies didn't set perfectly. 959 00:41:52,240 --> 00:41:54,480 But we're just trying to get everything together now 960 00:41:54,480 --> 00:41:56,440 and get it out as quickly as we can. 961 00:41:56,440 --> 00:41:58,680 You're just gonna have to be super careful 962 00:41:58,680 --> 00:42:00,280 'cause they're really soft. 963 00:42:00,280 --> 00:42:03,600 Finally, tart is on the plate. The crumb is on the plate. 964 00:42:03,600 --> 00:42:07,520 As well as Cath's spiced ice cream and a caramel is on there as well. 965 00:42:08,800 --> 00:42:10,480 Service, please! 966 00:42:11,960 --> 00:42:13,920 ANTONIO: I'm really worried. 967 00:42:13,920 --> 00:42:16,680 Some of my tarts are not completely set. 968 00:42:16,680 --> 00:42:19,880 But, yeah, I guess we'll have to wait and see. 969 00:42:22,200 --> 00:42:24,080 Well, well, well. 970 00:42:36,360 --> 00:42:38,120 DECLAN: Alright, service, thank you. 971 00:42:41,720 --> 00:42:43,240 Thank you! 972 00:42:45,560 --> 00:42:47,520 Well, well, well. 973 00:42:47,520 --> 00:42:50,600 Uh, from the brown team, a dessert of sweet potato tart 974 00:42:50,600 --> 00:42:53,200 with spiced ice cream and sweet potato caramel. 975 00:43:10,320 --> 00:43:13,120 Um, the tart, it was too soft. 976 00:43:14,880 --> 00:43:18,560 It's a shame because the tart case is epic. 977 00:43:18,560 --> 00:43:21,200 Look at the caramelisation on that. It's absolutely perfect. 978 00:43:21,200 --> 00:43:23,200 However, the best thing for me was that caramel. 979 00:43:23,200 --> 00:43:24,200 Mmm. 980 00:43:24,200 --> 00:43:26,320 'Cause it really tasted of sweet potato. 981 00:43:26,320 --> 00:43:28,000 Yeah. 982 00:43:28,000 --> 00:43:30,360 The ice cream, beautiful spice blend in there. 983 00:43:30,360 --> 00:43:33,000 Um, the tart itself, great job on the tart shell. 984 00:43:33,000 --> 00:43:35,520 Like, amazing caramelisation. Yeah. 985 00:43:35,520 --> 00:43:37,240 That is primo. 986 00:43:39,000 --> 00:43:43,000 I feel somewhat conflicted about this dessert. 987 00:43:43,000 --> 00:43:45,000 On paper, I really love it. 988 00:43:45,000 --> 00:43:47,520 Where I get the sweet potato flavour is in that caramel, 989 00:43:47,520 --> 00:43:52,440 but the custard, it's not a particularly enjoyable texture. 990 00:43:52,440 --> 00:43:55,560 I wished for something a bit more silky, a bit more velvety. 991 00:43:55,560 --> 00:43:58,040 And, honestly, I don't know where that puts them. 992 00:43:59,720 --> 00:44:01,480 Here we go, guys. MALISSA: Here we go! 993 00:44:01,480 --> 00:44:03,280 Last one. Come on, guys. Make it count. 994 00:44:03,280 --> 00:44:05,560 CATH: Ohh. OK, this is it. This is it! 995 00:44:05,560 --> 00:44:07,880 It's great! This is the last one! 996 00:44:07,880 --> 00:44:10,360 Service, please! Good job. Good job. 997 00:44:10,360 --> 00:44:11,920 Well done. Good work. 998 00:44:11,920 --> 00:44:13,440 Thanks for your help. Well done. 999 00:44:13,440 --> 00:44:15,640 Thank you so much! Well done. You guys rocked it. 1000 00:44:15,640 --> 00:44:17,480 Ohh! Cath, you're amazing. Good job. 1001 00:44:18,760 --> 00:44:20,840 ANDY: Right, time to see which team's menu 1002 00:44:20,840 --> 00:44:23,000 has won them a shot at immunity tomorrow. 1003 00:44:23,000 --> 00:44:25,080 Are we ready? CONTESTANTS: Yes! 1004 00:44:25,080 --> 00:44:26,600 Brown team, start with you. 1005 00:44:26,600 --> 00:44:29,880 Declan, it was always gonna be tough 1006 00:44:29,880 --> 00:44:34,000 to cook 27 steaks consistently 1007 00:44:34,000 --> 00:44:35,480 and, unfortunately, you didn't. 1008 00:44:37,000 --> 00:44:40,040 But...everything else on that plate, 1009 00:44:40,040 --> 00:44:42,480 it was well seasoned and it was delicious 1010 00:44:42,480 --> 00:44:44,800 and it was sweet potato forward. 1011 00:44:47,480 --> 00:44:49,160 Green team, 1012 00:44:49,160 --> 00:44:55,520 Brent, always gonna be tough to cook 27 portions of octopus perfectly. 1013 00:44:56,520 --> 00:44:58,440 But you did. Oh! 1014 00:44:59,680 --> 00:45:04,560 However, beetroots, which were your featured ingredient, 1015 00:45:04,560 --> 00:45:06,120 they were a little undercooked. 1016 00:45:06,120 --> 00:45:07,920 Oh, jeez. 1017 00:45:07,920 --> 00:45:09,920 Damn it. 1018 00:45:09,920 --> 00:45:11,800 Over to the sweet course. 1019 00:45:11,800 --> 00:45:14,120 Brown team, 1020 00:45:14,120 --> 00:45:16,680 your tart shell - epic! 1021 00:45:16,680 --> 00:45:17,880 Yay! 1022 00:45:17,880 --> 00:45:20,000 The caramel - delicious. 1023 00:45:20,000 --> 00:45:21,160 Yay! 1024 00:45:22,160 --> 00:45:23,360 But... 1025 00:45:24,560 --> 00:45:27,320 ..the tart filling was soft and grainy. 1026 00:45:29,080 --> 00:45:30,200 Green team. 1027 00:45:31,560 --> 00:45:35,200 The flavour combination of beetroot, goat's cheese and pear 1028 00:45:35,200 --> 00:45:36,800 was the right one. 1029 00:45:36,800 --> 00:45:38,680 But more than that, 1030 00:45:38,680 --> 00:45:42,680 the beetroot consomme was beautifully executed. 1031 00:45:42,680 --> 00:45:47,480 It was sophisticated, elevated and exactly what we wanted to see today, 1032 00:45:47,480 --> 00:45:50,680 which is why, the green team, congratulations! 1033 00:45:50,680 --> 00:45:52,960 (GREEN TEAM CHEERS) Oh, my gosh! 1034 00:45:52,960 --> 00:45:56,000 Whoo! ADI: Well done, guys. 1035 00:45:56,000 --> 00:45:58,800 First team challenge I have won! 1036 00:45:58,800 --> 00:46:00,240 (LAUGHS) 1037 00:46:00,240 --> 00:46:03,120 Finally had a win! Bloody hell. 1038 00:46:04,840 --> 00:46:07,680 Rhiannon, Ralph, Adi, Brent and Rue, 1039 00:46:07,680 --> 00:46:11,040 you've won yourselves a spot in tomorrow's Immunity Challenge 1040 00:46:11,040 --> 00:46:14,720 where someone will walk away safe from Sunday's elimination. 1041 00:46:14,720 --> 00:46:16,080 OK! 1042 00:46:16,080 --> 00:46:18,040 On top of that... 1043 00:46:19,280 --> 00:46:21,680 ..Curtis Stone will be with us again tomorrow! 1044 00:46:21,680 --> 00:46:23,240 (CONTESTANTS CHEER) 1045 00:46:23,240 --> 00:46:26,080 Wow! How good is that?! 1046 00:46:26,080 --> 00:46:30,600 So, be kind to each other and we'll see you all back in here tomorrow. 1047 00:46:30,600 --> 00:46:32,480 Well done, guys! Well done, gang! Well done, team! 1048 00:46:32,480 --> 00:46:34,960 Well done. Yay! Well done! 1049 00:46:34,960 --> 00:46:36,600 RHIANNON: Finally! 1050 00:46:36,600 --> 00:46:38,080 Whoo-hoo! 1051 00:46:38,080 --> 00:46:39,840 Oh, my God! 1052 00:46:39,840 --> 00:46:42,480 NARRATOR: Tomorrow night on MasterChef Australia... 1053 00:46:42,480 --> 00:46:44,840 Curtis Stone! (CHEERING) 1054 00:46:44,840 --> 00:46:46,480 ..Curtis returns 1055 00:46:46,480 --> 00:46:49,600 with a mouth-watering Immunity Challenge. 1056 00:46:49,600 --> 00:46:51,440 It really makes you salivate. 1057 00:46:51,440 --> 00:46:53,200 It makes your mouth sort of excited. 1058 00:46:53,200 --> 00:46:57,440 Plus, a prize so massive... 1059 00:46:57,440 --> 00:47:00,120 The winner will be on Coles shelves 1060 00:47:00,120 --> 00:47:02,600 in stores tomorrow! 1061 00:47:02,600 --> 00:47:05,000 It's mind-blowing! 1062 00:47:05,000 --> 00:47:06,400 (IMITATES EXPLOSION) 1063 00:47:06,400 --> 00:47:08,440 Captions by Red Bee Media