1 00:00:00,200 --> 00:00:00,440 Captions by Red Bee Media. 2 00:00:01,000 --> 00:00:05,920 NARRATOR: Previously on MasterChef Australia... 3 00:00:05,920 --> 00:00:09,440 ..it was a Pressure Test straight out of a storybook. 4 00:00:09,440 --> 00:00:11,280 You're gonna be making my... 5 00:00:11,280 --> 00:00:13,720 ..Mr McGregor Garden. 6 00:00:13,720 --> 00:00:15,760 CATH: Oh, look at that! 7 00:00:15,760 --> 00:00:16,800 (GASPS) 8 00:00:16,800 --> 00:00:19,720 ..with an action-packed plot. 9 00:00:19,720 --> 00:00:22,200 Oh, my God! This is chaos! 10 00:00:22,200 --> 00:00:24,320 Come on. You gotta go quicker, bro. 11 00:00:24,320 --> 00:00:26,120 MALISSA: There's a lot going on here! 12 00:00:26,120 --> 00:00:29,400 They tried to follow it to the letter... 13 00:00:29,400 --> 00:00:31,800 JOCK: All the components were really beautiful. 14 00:00:31,800 --> 00:00:34,360 I think it was so very well done. 15 00:00:34,360 --> 00:00:35,840 Good effort. Really good effort. 16 00:00:35,840 --> 00:00:39,800 ..but there was no fairytale ending for Ralph. 17 00:00:39,800 --> 00:00:41,280 Thank you so much, guys. 18 00:00:41,280 --> 00:00:43,720 Leaving the kitchen today, as much as it hurts, 19 00:00:43,720 --> 00:00:45,720 I can walk out of here with my head high. 20 00:00:45,720 --> 00:00:49,480 Give it up for Ralph, everybody! 21 00:00:50,880 --> 00:00:52,280 Tonight, 22 00:00:52,280 --> 00:00:54,560 they're on a Greek odyssey. 23 00:00:54,560 --> 00:00:57,720 THEO: I feel, like, a bit of pressure because of my heritage, 24 00:00:57,720 --> 00:00:59,480 being the resident Greek. 25 00:00:59,480 --> 00:01:02,760 ..to win their chance at immunity. 26 00:01:08,080 --> 00:01:10,520 (ELEGANT MUSIC) 27 00:01:17,720 --> 00:01:19,360 (MUSIC DISTORTS AND STOPS) 28 00:01:20,360 --> 00:01:22,920 (ROCK MUSIC) 29 00:01:28,960 --> 00:01:31,200 RUE: I have never been here! 30 00:01:31,200 --> 00:01:34,280 I've never been to the NGV. I've never even heard of it. 31 00:01:34,280 --> 00:01:36,720 So I'm looking at it. I love art. 32 00:01:36,720 --> 00:01:40,040 Sometimes I don't really understand what's going on, 33 00:01:40,040 --> 00:01:43,400 because sometimes it's a blank picture and it's white 34 00:01:43,400 --> 00:01:47,400 and people are, like, "Wow. This is it." 35 00:01:47,400 --> 00:01:50,080 I'm, like, "I did not see it," you know? 36 00:01:51,080 --> 00:01:53,480 Oh, we're going to Greece today! Yep! 37 00:01:53,480 --> 00:01:55,160 JOCK: Come on, guys. Come on in. 38 00:01:55,160 --> 00:01:57,040 THEO: How cool's this? 39 00:01:57,040 --> 00:02:00,120 Today we're at the NGV, the National Gallery of Victoria, 40 00:02:00,120 --> 00:02:03,880 and they have set up this incredible Parthenon structure 41 00:02:03,880 --> 00:02:05,600 but it's so colourful. 42 00:02:05,600 --> 00:02:08,080 It's rainbow, it's got florals on it - 43 00:02:08,080 --> 00:02:10,480 it's just stunning to behold. 44 00:02:10,480 --> 00:02:13,120 That's the Parthenon. Parthenon. RUE: That's beautiful. 45 00:02:13,120 --> 00:02:15,120 'Parthenone'? How do you know that? 46 00:02:15,120 --> 00:02:18,240 I've been to Greece. I know what that structure is. 47 00:02:18,240 --> 00:02:20,360 Surely we're cooking Greek food today. 48 00:02:20,360 --> 00:02:22,800 JOCK: Morning, everyone. Get a load of this! 49 00:02:22,800 --> 00:02:25,200 Yeah, this is awesome! It's beautiful. 50 00:02:25,200 --> 00:02:28,680 Welcome to the NGV. 51 00:02:28,680 --> 00:02:33,600 This the oldest and most visited art gallery in Australia. 52 00:02:33,600 --> 00:02:39,000 And you're standing in front of the 'Temple of Boom', 53 00:02:39,000 --> 00:02:41,880 an evocative re-imagining 54 00:02:41,880 --> 00:02:43,800 of an ancient Greek icon. 55 00:02:43,800 --> 00:02:46,600 It's a place where people can experience 56 00:02:46,600 --> 00:02:50,400 art, music, performances, 57 00:02:50,400 --> 00:02:52,880 and in today's Service Challenge, 58 00:02:52,880 --> 00:02:54,080 your food. 59 00:02:54,080 --> 00:02:56,120 Yeah! Whoo-hoo! 60 00:03:00,960 --> 00:03:02,560 Time to grab an apron. 61 00:03:02,560 --> 00:03:04,800 BRENT: There's a lot of talk about Greece, 62 00:03:04,800 --> 00:03:08,480 so let's face it, it's probably gonna be a Greek Service Challenge. 63 00:03:08,480 --> 00:03:12,320 And there's one person I want on my team today. 64 00:03:12,320 --> 00:03:14,080 And it's...Declan. 65 00:03:14,080 --> 00:03:16,120 CONTESTANTS: Ohh! 66 00:03:16,120 --> 00:03:17,640 No, I'm joking. It's Theo. 67 00:03:17,640 --> 00:03:20,240 Come on, he's the Greek! I need the Greek in my team. 68 00:03:21,640 --> 00:03:22,920 (ALL CHEER) 69 00:03:22,920 --> 00:03:25,160 And you would not believe it, 70 00:03:25,160 --> 00:03:27,920 but Theo is also on the red team. 71 00:03:27,920 --> 00:03:29,400 Ohh! 72 00:03:29,400 --> 00:03:31,600 Yay! 73 00:03:31,600 --> 00:03:32,880 Alright, ladies. 74 00:03:33,880 --> 00:03:36,120 Righto - to the task at hand, eh? 75 00:03:36,120 --> 00:03:37,840 The 'Temple of Boom' here 76 00:03:37,840 --> 00:03:40,160 takes something that's thousands of years old 77 00:03:40,160 --> 00:03:42,080 and turns it into modern-day art. 78 00:03:42,080 --> 00:03:44,840 And today, that's the key to the challenge. 79 00:03:46,280 --> 00:03:49,360 We wanna see Greek food, but we wanna see it re-imagined 80 00:03:49,360 --> 00:03:51,400 with a contemporary twist. 81 00:03:51,400 --> 00:03:53,720 RHIANNON: This is gonna be a tough one. 82 00:03:53,720 --> 00:03:55,600 I'm so not modern! (LAUGHS) 83 00:03:56,720 --> 00:03:58,720 I'm still stuck in the '80s! 84 00:03:58,720 --> 00:04:00,760 To give us a best shot 85 00:04:00,760 --> 00:04:02,440 at avoiding a little Greek tragedy, 86 00:04:02,440 --> 00:04:04,880 we've organised another surprise for you. 87 00:04:04,880 --> 00:04:08,000 Because it's MasterChef: Secrets & Surprises, 88 00:04:08,000 --> 00:04:09,720 you all know him, you all love him, 89 00:04:09,720 --> 00:04:11,480 today he's running the pass. 90 00:04:11,480 --> 00:04:13,400 Shannon Bennett. 91 00:04:13,400 --> 00:04:15,240 (CONTESTANTS EXCLAIM) 92 00:04:17,960 --> 00:04:19,840 SHANNON: Can't believe I'm here! 93 00:04:19,840 --> 00:04:21,320 Hey, guys! How are you? 94 00:04:21,320 --> 00:04:23,240 (LAUGHS) How are you, mate? 95 00:04:23,240 --> 00:04:26,280 RUE: Not only do we have to impress the judges, 96 00:04:26,280 --> 00:04:28,200 but we want to work really well 97 00:04:28,200 --> 00:04:30,600 and we want to impress Shannon. 98 00:04:30,600 --> 00:04:32,280 OK, I want to impress Shannon. 99 00:04:32,280 --> 00:04:35,600 You know, so I'm going to be on my best behaviour. 100 00:04:35,600 --> 00:04:38,040 MELISSA: OK, down to business. 101 00:04:38,040 --> 00:04:41,560 Each team today will be cooking a main and a dessert 102 00:04:41,560 --> 00:04:43,320 of contemporary Greek cuisine. 103 00:04:44,560 --> 00:04:47,760 You have 2.5 hours before your mains need to leave the pass. 104 00:04:47,760 --> 00:04:51,240 And your desserts, of course, will need to be served after that. 105 00:04:52,240 --> 00:04:55,960 Shannon will be helping you out in the kitchen today, leading the charge 106 00:04:55,960 --> 00:04:58,600 so use him to your advantage. 107 00:05:00,320 --> 00:05:02,720 You will have a fully stocked Greek pantry 108 00:05:02,720 --> 00:05:04,880 to make a feast fit for the gods. 109 00:05:05,960 --> 00:05:09,120 But the gods won't be judging your food today - we will be. 110 00:05:09,120 --> 00:05:10,680 (ALL CHUCKLE) ANDY: Sorry! 111 00:05:12,200 --> 00:05:14,080 So are you ready? CONTESTANTS: Yeah. 112 00:05:15,200 --> 00:05:16,360 Good luck. 113 00:05:16,360 --> 00:05:18,720 Your time starts...now. 114 00:05:18,720 --> 00:05:20,280 MALISSA: Yay! 115 00:05:20,280 --> 00:05:21,600 Go, team! 116 00:05:21,600 --> 00:05:24,480 ADI: Go, Cath! Let's go, ladies! 117 00:05:27,360 --> 00:05:29,840 Let's go! Let's go, red team! 118 00:05:29,840 --> 00:05:32,240 Oh! Hey, look at this! Look at this! 119 00:05:32,240 --> 00:05:33,600 Let's go. OK. 120 00:05:33,600 --> 00:05:35,080 Alright, let's do this. Alright, guys. 121 00:05:35,080 --> 00:05:37,160 Greek. You! 122 00:05:37,160 --> 00:05:38,840 That's me. (LAUGHS) 123 00:05:38,840 --> 00:05:40,640 I was thinking, like... 124 00:05:40,640 --> 00:05:42,760 So classic dish, Greek dish, is lamb. 125 00:05:42,760 --> 00:05:44,320 Yeah, nice. Alright. 126 00:05:44,320 --> 00:05:47,760 I feel like the challenge was made for me today 127 00:05:47,760 --> 00:05:49,400 because I know Greek food. 128 00:05:49,400 --> 00:05:51,800 And so I'm leading my team to do that. 129 00:05:51,800 --> 00:05:53,440 So let's just write down that for main. 130 00:05:53,440 --> 00:05:54,920 So, um... 131 00:05:54,920 --> 00:05:57,240 Lamb shoulder? Braised lamb shoulder? 132 00:05:57,240 --> 00:05:59,840 And we sort of sear it and put it in the pressure cooker? 133 00:05:59,840 --> 00:06:00,840 Yeah. Yeah. 134 00:06:00,840 --> 00:06:04,720 And then we serve it, it'll just be nice pulled-off chunks 135 00:06:04,720 --> 00:06:06,400 of that lamb shoulder. 136 00:06:06,400 --> 00:06:08,880 With dessert, what are we thinking? 137 00:06:08,880 --> 00:06:11,960 So...I'm thinking potentially 138 00:06:11,960 --> 00:06:14,840 to do some sort of filo pastry. 139 00:06:14,840 --> 00:06:16,800 Um, I was thinking, like... 140 00:06:16,800 --> 00:06:19,240 So classic dish, Greek dish, is galaktoboureko. 141 00:06:19,240 --> 00:06:23,080 So the galaktoboureko is a semolina custard. 142 00:06:24,400 --> 00:06:27,400 And then you could do, you know, crushed walnuts... 143 00:06:27,400 --> 00:06:30,160 Or pistachios? Walnuts and pistachios, yeah. 144 00:06:30,160 --> 00:06:31,160 Walnuts and pistachios. 145 00:06:31,160 --> 00:06:33,600 I've got the whole Greek community on my shoulders. 146 00:06:33,600 --> 00:06:35,640 I've got my dad on my shoulder, yelling at me 147 00:06:35,640 --> 00:06:37,440 if I get this wrong, that's for sure. 148 00:06:37,440 --> 00:06:40,800 And then I've got my team as well that are relying on me. 149 00:06:40,800 --> 00:06:42,920 And so no red wine in the... 150 00:06:42,920 --> 00:06:45,160 No, no. No red wine. Lemon. 151 00:06:45,160 --> 00:06:47,600 OK, where are we at? Ah, here he is. 152 00:06:47,600 --> 00:06:49,600 Ah, there he is! (LAUGHS) 153 00:06:49,600 --> 00:06:53,200 I wanna get in there and I wanna show the judges what I'm made of. 154 00:06:53,200 --> 00:06:57,040 So I'm thinking braised lamb, but then we're thinking maybe skordalia, 155 00:06:57,040 --> 00:07:00,280 which is, like, potato with, um, a load of garlic and lemon. 156 00:07:00,280 --> 00:07:01,640 Nice. Yeah, great. 157 00:07:01,640 --> 00:07:04,080 This is what we were thinking for, uh, dessert. 158 00:07:04,080 --> 00:07:05,920 Galaktoboureko. 159 00:07:05,920 --> 00:07:08,120 Say that again for me? Galaktoboureko. 160 00:07:08,120 --> 00:07:09,600 'Galakapureko'. Yeah. 161 00:07:09,600 --> 00:07:11,280 Which is milk custard. Milk custard. OK. 162 00:07:11,280 --> 00:07:13,880 I think you're on the right path there. 163 00:07:13,880 --> 00:07:15,480 I think we can get some refinement going. 164 00:07:15,480 --> 00:07:17,280 OK. 165 00:07:17,280 --> 00:07:20,000 It's gonna be difficult today for these Greek dishes 166 00:07:20,000 --> 00:07:22,600 because they're so close to my heart and traditional 167 00:07:22,600 --> 00:07:25,800 that I need to figure out how to make them refined 168 00:07:25,800 --> 00:07:27,640 without losing that heritage. 169 00:07:28,760 --> 00:07:31,760 You guys think about that. I'll go and visit the navy team. 170 00:07:31,760 --> 00:07:34,720 And I'll come back, OK? Yep, alright. 171 00:07:34,720 --> 00:07:36,240 We can just brainstorm. 172 00:07:36,240 --> 00:07:38,560 I really love and have clear memories of eating 173 00:07:38,560 --> 00:07:40,920 a lot of seafood in Greece. 174 00:07:40,920 --> 00:07:44,560 And that could look quite elegant and sexy on the plate. 175 00:07:44,560 --> 00:07:47,960 I was lucky enough to go to Greece last year. 176 00:07:47,960 --> 00:07:51,440 For me, thinking about Greek food automatically takes me to seafood 177 00:07:51,440 --> 00:07:53,400 because all across the Greek Islands 178 00:07:53,400 --> 00:07:55,200 they'll have octopus strung up, 179 00:07:55,200 --> 00:07:57,960 they'll have the best and freshest seafood. 180 00:07:57,960 --> 00:08:00,120 Just write it down as an option. 181 00:08:00,120 --> 00:08:02,400 Do we wanna try and do... So obviously the flavours. 182 00:08:02,400 --> 00:08:04,080 Simple? Let's think simple? Yes, keep it simple. 183 00:08:04,080 --> 00:08:07,480 And that's usually what - lemon, tomato, oregano, garlic? 184 00:08:07,480 --> 00:08:09,280 Oh, I love that! 185 00:08:09,280 --> 00:08:11,800 OK. Wow! Oh, hi! 186 00:08:11,800 --> 00:08:13,880 Yeah, so we're just... We're brainstorming. 187 00:08:13,880 --> 00:08:16,160 I'm liking what I'm seeing here, though. 188 00:08:16,160 --> 00:08:18,400 OK, let's start with the mains. Tell me what you've... 189 00:08:18,400 --> 00:08:20,040 We're gonna do the seafood stew. 190 00:08:20,040 --> 00:08:22,200 So you've got some scallop, 191 00:08:22,200 --> 00:08:25,160 you've got some prawns, white fish, squid. 192 00:08:25,160 --> 00:08:26,360 Sounds great. Yeah. 193 00:08:26,360 --> 00:08:29,280 Imagine you're on the coast somewhere in Corfu. 194 00:08:29,280 --> 00:08:30,680 Yeah, yeah. 195 00:08:30,680 --> 00:08:33,080 And you're looking out on that view and you've got this amazing, 196 00:08:33,080 --> 00:08:36,000 refined, beautiful Greek seafood stew. 197 00:08:36,000 --> 00:08:38,160 And then I liked what I saw here. 198 00:08:38,160 --> 00:08:39,640 Greek yoghurt. Yep. 199 00:08:39,640 --> 00:08:42,560 Honey. Honey is a huge... Obviously, yep. 200 00:08:42,560 --> 00:08:45,880 So for the dessert, I was thinking we could do a Greek yoghurt mousse. 201 00:08:45,880 --> 00:08:48,200 The mousse, to me, like, with Greek yoghurt, 202 00:08:48,200 --> 00:08:51,120 like, I think that's got a real appeal. 203 00:08:51,120 --> 00:08:54,320 Got some beautiful red grapes there. We could even roast some grapes. 204 00:08:54,320 --> 00:08:55,920 Roast apricots would be really nice as well. 205 00:08:55,920 --> 00:08:58,840 Generally these guys are good on the sweet. 206 00:08:58,840 --> 00:09:01,120 Do you wanna do that? Yes, I'm happy. 207 00:09:01,120 --> 00:09:02,920 And we'll just brainstorm and see how we go? 208 00:09:02,920 --> 00:09:04,640 OK, so you're splitting up into twos, yeah? 209 00:09:04,640 --> 00:09:06,120 Yeah. Alright, guys. Good luck. 210 00:09:06,120 --> 00:09:08,040 I'll be coming backwards and forwards, OK? 211 00:09:08,040 --> 00:09:10,320 Let's just get onto the seafood. Yep. 212 00:09:10,320 --> 00:09:13,160 Um, so we'll go in and get all our things. 213 00:09:13,160 --> 00:09:15,160 I'm just gonna go and pick up the Coles delivery. 214 00:09:15,160 --> 00:09:17,560 Yep. I'm just making sure that it's all doable. 215 00:09:17,560 --> 00:09:20,160 We have so much seafood prep to do. 216 00:09:20,160 --> 00:09:21,640 There's no time to waste. 217 00:09:21,640 --> 00:09:23,120 Here you go! Hi! Thank you. 218 00:09:25,480 --> 00:09:27,800 Thank you! Thanks. There you go! 219 00:09:27,800 --> 00:09:29,920 It's a mammoth task. 220 00:09:29,920 --> 00:09:32,440 We need to clean down these prawns, break up the squid, 221 00:09:32,440 --> 00:09:35,920 cut down the fish, clean off the mussels. 222 00:09:35,920 --> 00:09:39,400 Every single step needs something done to it. 223 00:09:39,400 --> 00:09:40,680 Oh, man. 224 00:09:40,680 --> 00:09:44,280 We need to move. Like, really. We've got so much to do. 225 00:09:45,880 --> 00:09:47,880 (TENSE MUSIC) 226 00:09:51,120 --> 00:09:53,640 How about this? 'Temple of Boom'. How good does this look? 227 00:09:53,640 --> 00:09:56,240 I hope the food today is gonna look as good as this. 228 00:09:56,240 --> 00:09:59,800 Obviously Greek is what we're looking at today, 229 00:09:59,800 --> 00:10:01,320 but contemporary Greek. 230 00:10:01,320 --> 00:10:03,480 Whether it's a souvlaki or moussaka 231 00:10:03,480 --> 00:10:04,960 or even just a humble Greek salad, 232 00:10:04,960 --> 00:10:06,640 how do you take the bones of that 233 00:10:06,640 --> 00:10:09,080 and refine it to something that is worthy of, 234 00:10:09,080 --> 00:10:11,280 you know, where we are today - that's their challenge. 235 00:10:11,280 --> 00:10:15,240 Regardless, I hope both teams transport us with their food today 236 00:10:15,240 --> 00:10:18,760 and give us something that is worthy of this incredible backdrop. 237 00:10:18,760 --> 00:10:20,400 Me too. Me three! 238 00:10:22,600 --> 00:10:24,880 What are you starting on? I'm working on a custard. 239 00:10:24,880 --> 00:10:27,720 Nice. Have you tried the dessert before? 240 00:10:27,720 --> 00:10:31,120 Nah. No, it's new...new to us all. 241 00:10:31,120 --> 00:10:35,120 And I've never done sk...'skodoppia' before either, 242 00:10:35,120 --> 00:10:37,400 but I feel like from the sounds of it 243 00:10:37,400 --> 00:10:39,080 it's just a mashed potato. 244 00:10:39,080 --> 00:10:41,800 I'm working on main with Brent. 245 00:10:41,800 --> 00:10:43,880 We've got braised lamb shoulder 246 00:10:43,880 --> 00:10:45,800 with a smash and oregano oil. 247 00:10:45,800 --> 00:10:48,960 We know the hero here is gonna be the lamb. 248 00:10:48,960 --> 00:10:50,440 It's got, obviously... 249 00:10:50,440 --> 00:10:52,880 Parsley and oregano are our two big heroes with that. 250 00:10:52,880 --> 00:10:55,080 And then the 'skordelia' is the starch, yeah? 251 00:10:55,080 --> 00:10:58,720 Brent's working on getting that lamb in the pressure cooker 252 00:10:58,720 --> 00:11:00,840 and I'm on the potatoes. 253 00:11:00,840 --> 00:11:03,200 Are you alright if I just keep peeling these 254 00:11:03,200 --> 00:11:04,880 for the skor...'skordoppia'? 255 00:11:04,880 --> 00:11:06,240 'Skordalia'. 256 00:11:06,240 --> 00:11:09,400 I go back to Deccy, see what he's up to 257 00:11:09,400 --> 00:11:11,600 and he's...he's telling me he's gonna make a 'skordappia' 258 00:11:11,600 --> 00:11:13,280 or a 'skordelia' 259 00:11:13,280 --> 00:11:14,920 or a 'skenangdia'. 260 00:11:14,920 --> 00:11:16,400 What am I working on? 261 00:11:16,400 --> 00:11:18,880 Skordalia. And I'm working on the skordalia. 262 00:11:18,880 --> 00:11:20,880 He's got no idea what he's talking about. 263 00:11:20,880 --> 00:11:24,160 He's...he's lost it every time he tells me what he's making. 264 00:11:24,160 --> 00:11:27,360 (LAUGHS) I know how to pronounce it. With a bit of help. 265 00:11:27,360 --> 00:11:30,320 Um, sko... Oh. 266 00:11:30,320 --> 00:11:32,720 Come on. Skordalia. 267 00:11:32,720 --> 00:11:34,400 (SPEAKS GREEK) 268 00:11:34,400 --> 00:11:37,640 Take me through what you're gonna do with this potato dish. 269 00:11:37,640 --> 00:11:39,240 Alright, so skordalia. 270 00:11:39,240 --> 00:11:41,080 Um, mashed potatoes. Yes. 271 00:11:41,080 --> 00:11:43,920 And then, you know, really boost up 272 00:11:43,920 --> 00:11:46,160 that flavour with garlic, lemon. 273 00:11:46,160 --> 00:11:49,400 Could we make this one nice quenelle on the plate? 274 00:11:49,400 --> 00:11:51,240 Yep. Beautifully refined shoulder. 275 00:11:51,240 --> 00:11:53,880 And then we've gotta think of that other element on the plate 276 00:11:53,880 --> 00:11:56,600 to bring it all together and say, "Wow, I'm in a restaurant." 277 00:11:56,600 --> 00:11:57,680 Exactly. 278 00:11:57,680 --> 00:12:01,680 We really need to make sure this dish is elevated enough 279 00:12:01,680 --> 00:12:04,080 and especially being at the NGV, 280 00:12:04,080 --> 00:12:06,360 you know, we wanna plate up some art. 281 00:12:06,360 --> 00:12:09,560 Then we're thinking something a bit fresh to go with it. 282 00:12:09,560 --> 00:12:12,440 Those beautiful little green zucchini. 283 00:12:12,440 --> 00:12:14,440 Yep. In half. 284 00:12:14,440 --> 00:12:17,720 With stuffed pepper, olives, anchovies. 285 00:12:17,720 --> 00:12:19,600 Perfect. Great. Beautifully refined, though. 286 00:12:19,600 --> 00:12:20,600 Yep. 287 00:12:20,600 --> 00:12:24,280 I think, like, with meat and potato, you need that little bit of freshness 288 00:12:24,280 --> 00:12:26,760 and I'm thinking with this courgette, 289 00:12:26,760 --> 00:12:29,320 we can put all that saltiness in there 290 00:12:29,320 --> 00:12:33,320 so when you do bite into that lamb and heavy skordalia, 291 00:12:33,320 --> 00:12:36,200 you've got this beautiful burst of freshness in your mouth. 292 00:12:36,200 --> 00:12:39,680 Do you think we lay one anchovy in each thing? 293 00:12:39,680 --> 00:12:42,120 Nah. Nah, dice it up. Dice it up? Yeah, perfect. 294 00:12:42,120 --> 00:12:44,280 How you going? THEO: Yeah, good. 295 00:12:46,440 --> 00:12:49,200 So I'm working on the filo pastry for the dessert 296 00:12:49,200 --> 00:12:51,200 and Malissa's working on the custards. 297 00:12:51,200 --> 00:12:54,080 The dessert today is galaktoboureko. 298 00:12:54,080 --> 00:12:55,560 It's a very traditional dish. 299 00:12:55,560 --> 00:12:58,160 It's basically served pretty much in a sheet pan. 300 00:12:58,160 --> 00:13:00,360 You have filo on the bottom, the custard in the middle, 301 00:13:00,360 --> 00:13:01,640 filo on top. 302 00:13:01,640 --> 00:13:03,440 And then when it comes out of the oven, 303 00:13:03,440 --> 00:13:06,400 a warm syrup is poured on the top. 304 00:13:06,400 --> 00:13:11,040 But I'm a little bit confused about how to present this dessert 305 00:13:11,040 --> 00:13:13,800 because it needs to look refined. 306 00:13:15,440 --> 00:13:17,120 We're talking classic Greek food 307 00:13:17,120 --> 00:13:20,240 taken to a level now where it's going to be restaurant. 308 00:13:20,240 --> 00:13:21,960 How are you gonna refine it? 309 00:13:21,960 --> 00:13:25,600 Um, so I'm not 100% sure. 310 00:13:25,600 --> 00:13:27,960 I need to think about this and, um... 311 00:13:27,960 --> 00:13:32,600 This is gonna be probably the thing that makes or breaks this dish. 312 00:13:32,600 --> 00:13:34,080 This dish could make you. 313 00:13:34,080 --> 00:13:35,560 You could be getting asked, you know, 314 00:13:35,560 --> 00:13:37,600 "Theo, can you come and be our guest chef here 315 00:13:37,600 --> 00:13:39,080 "to replicate this dessert?" 316 00:13:39,080 --> 00:13:40,800 This is your moment. 317 00:13:50,560 --> 00:13:52,480 How are you gonna refine this dessert? 318 00:13:52,480 --> 00:13:56,120 Um, so I'm not 100% sure. 319 00:13:56,120 --> 00:13:57,800 This is your moment. 320 00:13:57,800 --> 00:14:00,760 So I'd suggest that everything else here works beautifully. 321 00:14:00,760 --> 00:14:02,960 Your custard. Then you've got the textures with your nuts. 322 00:14:02,960 --> 00:14:05,280 Yep. Have a think about the presentation. 323 00:14:05,280 --> 00:14:06,280 That make sense? 324 00:14:06,280 --> 00:14:08,040 Yeah, thank you. Thanks, mate. 325 00:14:08,040 --> 00:14:11,200 I feel, like, a bit of pressure because of my heritage, 326 00:14:11,200 --> 00:14:13,120 being the resident Greek. 327 00:14:13,120 --> 00:14:15,480 So we'll have to think about this 328 00:14:15,480 --> 00:14:17,680 because we want it to look really refined. 329 00:14:17,680 --> 00:14:20,600 I would be so gutted if the navy team 330 00:14:20,600 --> 00:14:22,200 beat the red team today 331 00:14:22,200 --> 00:14:23,960 and beat me. 332 00:14:23,960 --> 00:14:26,160 And I can't allow for this to happen. 333 00:14:27,920 --> 00:14:30,560 Maybe park the custard on the bottom. Yep. 334 00:14:30,560 --> 00:14:33,760 The beautiful disc of filo pastry on top of that. 335 00:14:33,760 --> 00:14:34,760 Yeah, nice. 336 00:14:34,760 --> 00:14:36,520 I'm gonna put some lemon sugar on top 337 00:14:36,520 --> 00:14:38,000 and then creme brulee it 338 00:14:38,000 --> 00:14:40,000 so it kinda looks like a creme brulee as well. 339 00:14:40,000 --> 00:14:41,800 And then potentially we're gonna hollow out 340 00:14:41,800 --> 00:14:43,280 the centre of the custard, actually, 341 00:14:43,280 --> 00:14:45,920 and put the fig-and-honey syrup inside that. 342 00:14:45,920 --> 00:14:48,560 The dessert in my mind now has become 343 00:14:48,560 --> 00:14:51,560 a sort of galaktoboureko creme brulee. 344 00:14:51,560 --> 00:14:53,520 Let's do your version. 345 00:14:53,520 --> 00:14:55,760 Greek creme brulee. I love it, yeah. 346 00:14:55,760 --> 00:14:58,640 I did live in France, so that speaks to me as well. 347 00:14:58,640 --> 00:15:00,040 Yeah, totally! Yeah. 348 00:15:00,040 --> 00:15:03,720 For me to pull off this dessert, I need to focus on the filo. 349 00:15:03,720 --> 00:15:07,120 The filo's quite an important thing to nail today. 350 00:15:07,120 --> 00:15:08,760 I gotta roll this out 351 00:15:08,760 --> 00:15:11,160 and I'm gonna let that rest for as long as possible, 352 00:15:11,160 --> 00:15:14,360 because I want it to be pliable and be able to work with it. 353 00:15:14,360 --> 00:15:17,040 Normally filo is kind of rustic. 354 00:15:17,040 --> 00:15:19,160 It doesn't matter if it's uneven. 355 00:15:19,160 --> 00:15:20,680 We're looking for refinement today. 356 00:15:20,680 --> 00:15:24,160 And I wanna cut these filos into discs 357 00:15:24,160 --> 00:15:25,680 and I need it to be perfect. 358 00:15:25,680 --> 00:15:27,480 Now we're gettin' fancy. 359 00:15:27,480 --> 00:15:29,400 MALISSA: OK, awesome. Great. 360 00:15:29,400 --> 00:15:32,600 THEO: I feel inspired. I feel energised. 361 00:15:32,600 --> 00:15:34,520 This is what food is all about. 362 00:15:34,520 --> 00:15:37,880 And it's taken to a new level today too at the NGV. 363 00:15:37,880 --> 00:15:41,120 RHIANNON: Oh, how nice is that! Beautiful. 364 00:15:41,120 --> 00:15:43,280 So we've got scallops done. Working on prawns. 365 00:15:43,280 --> 00:15:45,400 Scallops are done. Squids are happening. 366 00:15:45,400 --> 00:15:47,400 Yeah, exactly. And so that's enough squid? 367 00:15:47,400 --> 00:15:49,280 This is head. This is head and shell? 368 00:15:49,280 --> 00:15:53,440 For main, Rhiannon and I are working on a Greek-style seafood stew. 369 00:15:53,440 --> 00:15:56,080 We've got a lot of different types of seafood going into this. 370 00:15:56,080 --> 00:15:59,040 We need two pieces of fish per plate 371 00:15:59,040 --> 00:16:01,840 plus a prawn plus a scallop. 372 00:16:01,840 --> 00:16:04,160 We've got squid, mussels. 373 00:16:04,160 --> 00:16:07,080 So, yeah, quite a bit of seafood in every plate, yeah. 374 00:16:07,080 --> 00:16:10,760 This dish needs to be really refined and not just a normal stew. 375 00:16:10,760 --> 00:16:12,960 So this seafood needs to be cooked to order 376 00:16:12,960 --> 00:16:14,960 so that it can be served in its best form. 377 00:16:14,960 --> 00:16:17,160 The seafood's actually all gonna be cooked differently. 378 00:16:17,160 --> 00:16:20,040 Like, currently the plan is to get the squid all crispy 379 00:16:20,040 --> 00:16:23,280 and to poach off the fish and things like that. 380 00:16:23,280 --> 00:16:25,200 I've also done the math 381 00:16:25,200 --> 00:16:28,080 and we're gonna need at least four litres of stock 382 00:16:28,080 --> 00:16:30,880 This stock is the main part of our dish. 383 00:16:30,880 --> 00:16:33,000 If there's no stock, it's not a stew. 384 00:16:33,000 --> 00:16:35,880 We need to motor. We need to get this bloody stock on. 385 00:16:35,880 --> 00:16:37,960 We need to get this stock on asap. 386 00:16:37,960 --> 00:16:39,440 Let's keep pushing. 387 00:16:39,440 --> 00:16:42,480 Red team, navy team? Yes? 388 00:16:42,480 --> 00:16:45,120 You've only got 90 minutes to go. 389 00:16:45,120 --> 00:16:47,480 Only 90 minutes! Come on, guys, let's go! 390 00:16:47,480 --> 00:16:48,960 Push! 90 minutes. 391 00:16:54,480 --> 00:16:55,960 Just look where you are, Cath. 392 00:16:55,960 --> 00:16:59,640 You're at the NGV, prepping for a service with the girls. 393 00:16:59,640 --> 00:17:01,720 RUE: Orange blossom water... 394 00:17:01,720 --> 00:17:04,400 Cath and I are working on the dessert today. 395 00:17:04,400 --> 00:17:10,080 So we're going to make a Greek yoghurt mousse with, um... 396 00:17:10,080 --> 00:17:12,160 I do know that Greeks use a lot of honey, 397 00:17:12,160 --> 00:17:14,480 so we're actually going to do, like, a honey syrup. 398 00:17:14,480 --> 00:17:16,560 And we're also going to roast some fruits 399 00:17:16,560 --> 00:17:18,960 and spice up some nuts. 400 00:17:18,960 --> 00:17:22,160 We are really capturing the flavours of Greece. 401 00:17:22,160 --> 00:17:23,880 When I think of Greek desserts, 402 00:17:23,880 --> 00:17:26,320 I think of, like, a Greek baklava 403 00:17:26,320 --> 00:17:28,200 which has that honey syrup 404 00:17:28,200 --> 00:17:30,000 and also some spiced walnuts. 405 00:17:30,000 --> 00:17:33,840 So we're going to draw inspiration from that and use it in our dish. 406 00:17:33,840 --> 00:17:36,920 Going to Greece, it's like my dream destination. 407 00:17:36,920 --> 00:17:40,480 I've never been there, but I'm here now. (LAUGHS) 408 00:17:41,520 --> 00:17:44,040 We do have quite a fair bit of elements 409 00:17:44,040 --> 00:17:45,800 that we want to put on the plate. 410 00:17:45,800 --> 00:17:48,720 So I'm in charge of the Greek yoghurt mousse 411 00:17:48,720 --> 00:17:51,600 and the honey and orange blossom syrup 412 00:17:51,600 --> 00:17:55,640 and Cath will work on the caramelised walnuts 413 00:17:55,640 --> 00:17:58,360 and the roasted fruit. 414 00:17:58,360 --> 00:17:59,840 Hey, Shannon? Yeah? 415 00:17:59,840 --> 00:18:01,320 I'm just testing these. 416 00:18:01,320 --> 00:18:04,000 I've just had, like, a tablespoon of apple-cider vinegar in there. 417 00:18:04,000 --> 00:18:05,640 Any spices there, guys? 418 00:18:05,640 --> 00:18:07,360 Yep. Cinnamon and cloves. 419 00:18:07,360 --> 00:18:08,840 Oh, perfect. Perfect, great. 420 00:18:08,840 --> 00:18:10,760 Now, if you do them ahead of time 421 00:18:10,760 --> 00:18:13,880 and just let them cool down a bit, but you still wanna serve them warm. 422 00:18:13,880 --> 00:18:17,040 Get all of those grapes done, these walnuts. Let's get it all going. 423 00:18:17,040 --> 00:18:19,560 Watch out, Theo. Watch out. 424 00:18:19,560 --> 00:18:21,520 I'm not the one to toot my own horn, 425 00:18:21,520 --> 00:18:24,200 but I think this could be a winner. 426 00:18:27,520 --> 00:18:29,640 How you going, boys? Yeah, good. 427 00:18:29,640 --> 00:18:31,640 Brent and I are doing main 428 00:18:31,640 --> 00:18:33,320 and we've got the beautiful lamb shoulder 429 00:18:33,320 --> 00:18:35,200 that we're gonna chuck in the pressure cooker 430 00:18:35,200 --> 00:18:38,040 served with our skordalia and 'corgets'. 431 00:18:38,040 --> 00:18:41,200 With the garlic lemon going in the potatoes, 432 00:18:41,200 --> 00:18:43,680 do you blitz it up, do you roast it? 433 00:18:43,680 --> 00:18:47,840 I think we need to blanch the garlic a little bit 434 00:18:47,840 --> 00:18:49,320 in some milk, 435 00:18:49,320 --> 00:18:52,040 which'll take away that real harshness of the garlic. 436 00:18:52,040 --> 00:18:54,440 And then you're gonna grate it. Yeah. 437 00:18:54,440 --> 00:18:56,560 Brent, do you want the juicer? 438 00:18:56,560 --> 00:18:58,680 Nah, nah. Just gonna throw 'em in whole. 439 00:18:58,680 --> 00:19:01,120 I am on the lamb. 440 00:19:01,120 --> 00:19:06,440 You know, the lamb is obviously such an iconic Greek ingredient. 441 00:19:07,440 --> 00:19:09,000 So I just wanna do it justice. 442 00:19:09,000 --> 00:19:12,240 I want it to scream of garlic, lemon, 443 00:19:12,240 --> 00:19:16,200 oregano, thyme, rosemary, all the aromats. 444 00:19:16,200 --> 00:19:19,200 I've got three pressure cookers going, so life's good. 445 00:19:19,200 --> 00:19:22,200 I'm gonna put 'em in for about 50 minutes. 446 00:19:22,200 --> 00:19:23,800 Lamb's on. OK, great. 447 00:19:23,800 --> 00:19:27,400 So now I'm gonna work on the filling for the 'corgets'. 448 00:19:27,400 --> 00:19:29,760 There's no chance we're gonna lose to the blue team. 449 00:19:29,760 --> 00:19:31,640 We've got our heads down, our bums up 450 00:19:31,640 --> 00:19:34,480 and we're working hard, so we've got a good chance. 451 00:19:34,480 --> 00:19:37,160 I hope you are having a fantastic time in here. 452 00:19:37,160 --> 00:19:39,520 You have one hour till service. Come on! 453 00:19:39,520 --> 00:19:41,000 Come on, guys. 454 00:19:41,000 --> 00:19:43,160 CATH: One hour to service. Come on, let's go! 455 00:19:43,160 --> 00:19:45,640 Smells good in here, by the way! 456 00:19:45,640 --> 00:19:47,120 Really good! Smells Greek, eh? 457 00:19:47,120 --> 00:19:48,760 Smells delicious! 458 00:19:49,760 --> 00:19:50,960 Oh, Jesus. 459 00:19:51,960 --> 00:19:53,440 We've got a lot to do, Adi. 460 00:19:53,440 --> 00:19:55,800 We've got a LOT to do, Rhi. 461 00:19:55,800 --> 00:19:58,240 This was, like, a huge dish. This stock's gotta get on. 462 00:19:59,400 --> 00:20:01,920 We've got an hour to go and our stock's not on. 463 00:20:03,280 --> 00:20:06,600 Like, honestly, generally you need stock on for a couple of hours. 464 00:20:06,600 --> 00:20:08,880 Definitely need to get that stock going, girls. 465 00:20:08,880 --> 00:20:12,800 I'm thinking we've bitten off more than we can chew. 466 00:20:23,440 --> 00:20:24,920 What are you doing? 467 00:20:24,920 --> 00:20:27,440 Once I've done this, I'll get the fish stock on. 468 00:20:27,440 --> 00:20:30,200 And then you maybe get some lemons juicing. 469 00:20:30,200 --> 00:20:32,240 Yep. It's an hour to go. 470 00:20:32,240 --> 00:20:33,720 Hot, hot behind you, Adi. 471 00:20:33,720 --> 00:20:35,200 Let's go, let's go, let's go. 472 00:20:35,200 --> 00:20:37,480 And I'm thinking, "Our stock's not on." 473 00:20:37,480 --> 00:20:39,760 Like, generally you need stock on for a couple of hours. 474 00:20:39,760 --> 00:20:42,640 Yeah, I'm kinda going, "Oh, my God, we've got a lot to do." Like... 475 00:20:42,640 --> 00:20:45,480 How are we gonna get this flavour into this broth? 476 00:20:45,480 --> 00:20:47,440 Definitely need to get that stock going, girls. 477 00:20:47,440 --> 00:20:49,840 So we've got the bones in. Yeah, great. 478 00:20:49,840 --> 00:20:52,280 Maybe a pressure-cooker stock. 479 00:20:52,280 --> 00:20:54,960 Oh, yeah. Pressure cooker? Yeah, we can do that. 480 00:20:54,960 --> 00:20:57,160 Yeah. Get it in there. OK. 481 00:20:57,160 --> 00:20:59,880 We just need to get this broth in the pressure cooker 482 00:20:59,880 --> 00:21:02,000 and leave it until service. 483 00:21:02,000 --> 00:21:06,360 So just putting equal amounts in every three... 484 00:21:06,360 --> 00:21:09,200 I'm just hoping that it's gonna get that flavour 485 00:21:09,200 --> 00:21:11,080 into this stock in time. 486 00:21:12,840 --> 00:21:14,320 It's just gonna be frantic. 487 00:21:14,320 --> 00:21:15,640 Yeah, we are. 488 00:21:16,760 --> 00:21:19,000 OK, we need to be able to get organised here 489 00:21:19,000 --> 00:21:20,680 so we can help these other guys. 490 00:21:20,680 --> 00:21:24,280 RUE: Mains is going to need all hands on deck 491 00:21:24,280 --> 00:21:27,560 because we need to cook our seafood to order. 492 00:21:27,560 --> 00:21:30,800 This was, like, a huge dish for not a long time. 493 00:21:30,800 --> 00:21:33,120 OK, how's this, Shannon? Yeah, good work. Good work. 494 00:21:33,120 --> 00:21:35,320 Put it onto a tray, though. I've put some salt in. 495 00:21:35,320 --> 00:21:38,440 We have our caramelised walnuts 496 00:21:38,440 --> 00:21:40,440 and the honey syrup. 497 00:21:40,440 --> 00:21:43,000 But Cath's working on the grapes 498 00:21:43,000 --> 00:21:46,440 while I finish off the white chocolate Greek yoghurt mousse. 499 00:21:51,360 --> 00:21:52,840 OK, I think more yoghurt. Yep. 500 00:21:52,840 --> 00:21:54,520 And more lemon. Yep. 501 00:21:54,520 --> 00:21:56,200 We could nail this, 502 00:21:56,200 --> 00:21:59,040 because we are really capturing the flavours of Greece. 503 00:22:02,240 --> 00:22:04,000 JOCK: Shannon! MELISSA: Here he comes. 504 00:22:04,000 --> 00:22:05,480 Hello! How are you? 505 00:22:05,480 --> 00:22:07,520 Uh, what news from the kitchen? 506 00:22:07,520 --> 00:22:09,080 What are we eating today? 507 00:22:09,080 --> 00:22:12,320 Navy team, OK, they're gonna do a really refined seafood stew. 508 00:22:12,320 --> 00:22:15,400 Technically hard. I think that they're taking on a big challenge. 509 00:22:15,400 --> 00:22:18,200 Everything's gotta be cooked perfectly with, obviously, 510 00:22:18,200 --> 00:22:20,760 limited amount of time in executing and plating. 511 00:22:20,760 --> 00:22:24,560 Cooking all that seafood to order is pretty tough. 512 00:22:24,560 --> 00:22:26,120 I think Adi's really driving the dish. 513 00:22:26,120 --> 00:22:27,760 Well, she's prepping a kingfish at the moment 514 00:22:27,760 --> 00:22:29,240 that's nearly as big as her. 515 00:22:29,240 --> 00:22:30,920 So, um... (JUDGES LAUGH) 516 00:22:30,920 --> 00:22:32,400 If they can execute that, 517 00:22:32,400 --> 00:22:34,200 it just blows anything else out of the water. 518 00:22:34,200 --> 00:22:36,560 Yeah. The red team is doing lamb. Lamb shoulder. 519 00:22:36,560 --> 00:22:38,680 Gotcha. With a bit of garlic and lemon. 520 00:22:38,680 --> 00:22:40,560 Skordalia - just a nice quenelle of that. 521 00:22:40,560 --> 00:22:42,800 I like that! That's elevating. 522 00:22:42,800 --> 00:22:44,320 So then we've got a courgette 523 00:22:44,320 --> 00:22:47,720 and we're gonna make a really nice Mediterranean sort of Greek salsa 524 00:22:47,720 --> 00:22:49,560 to go into the middle of that. 525 00:22:49,560 --> 00:22:51,040 I'm...I'm ordering that. Yeah! 526 00:22:53,560 --> 00:22:54,560 Thank you. 527 00:22:54,560 --> 00:22:55,960 Good? Yep. Nice. 528 00:22:56,960 --> 00:22:59,760 Hey, um, is the courgettes, zucchinis, all in? 529 00:22:59,760 --> 00:23:00,760 Yeah. 530 00:23:00,760 --> 00:23:02,520 And you've got your potatoes cooking. 531 00:23:02,520 --> 00:23:05,040 Potatoes are cooking, timer's on. Courgettes are in. 532 00:23:05,040 --> 00:23:06,240 OK. 533 00:23:06,240 --> 00:23:09,520 For the main, I'm looking after the skordalia potatoes 534 00:23:09,520 --> 00:23:11,760 and the stuffed courgettes. 535 00:23:11,760 --> 00:23:14,080 Do you wanna, um, 536 00:23:14,080 --> 00:23:17,520 get the anchovies - the other tinned ones that were over there? 537 00:23:17,520 --> 00:23:19,120 And then we're putting that in this mix. 538 00:23:19,120 --> 00:23:22,880 With the courgettes, I'm just gonna be jamming in 539 00:23:22,880 --> 00:23:24,640 strong Greek flavours. 540 00:23:24,640 --> 00:23:26,520 Push, push, push, push, push. 541 00:23:26,520 --> 00:23:29,520 Olives, anchovies, red peppers, shallots, 542 00:23:29,520 --> 00:23:31,800 lots of olive oil, garlic and lemon. 543 00:23:33,280 --> 00:23:35,560 So they're just about ready. 544 00:23:35,560 --> 00:23:38,360 So I'll get a sieve and just pass it all through the sieve. 545 00:23:38,360 --> 00:23:39,360 Yep. OK. 546 00:23:39,360 --> 00:23:42,280 I'm working on the stuffing for the courgettes 547 00:23:42,280 --> 00:23:44,400 but I need to go back to those potatoes 548 00:23:44,400 --> 00:23:48,240 because I'm just still a bit unsure about this skordalia. 549 00:23:48,240 --> 00:23:50,920 Theo. Do you blitz it up? 550 00:23:50,920 --> 00:23:55,200 So making it at home, just like a mashed potato, 551 00:23:55,200 --> 00:23:56,680 but it's quite a fine puree 552 00:23:56,680 --> 00:23:58,880 with garlic and lemon - that's pretty much it. 553 00:23:58,880 --> 00:24:00,760 "Lots of garlic, lots of lemon." 554 00:24:00,760 --> 00:24:03,520 I'm, like, "OK, but what does that tell me?" 555 00:24:03,520 --> 00:24:07,240 Do I weigh it and go off weight-to-butter ratio? 556 00:24:07,240 --> 00:24:09,880 BRENT: Do you know the weight-to-butter ratio? 557 00:24:09,880 --> 00:24:11,040 No. 558 00:24:11,040 --> 00:24:13,960 I've gotta work on passing these through the sieve 559 00:24:13,960 --> 00:24:16,320 and then going and getting my butter 560 00:24:16,320 --> 00:24:20,280 to just sort of make this skordalia come together. 561 00:24:20,280 --> 00:24:24,080 So I think I need about, like, 1.5 kilos of butter. 562 00:24:25,120 --> 00:24:26,600 THEO: We all good? Yep. 563 00:24:26,600 --> 00:24:29,840 Checking in with Melissa for our galaktoboureko, 564 00:24:29,840 --> 00:24:31,320 and she's going great. 565 00:24:31,320 --> 00:24:32,880 She's got the custard done. 566 00:24:32,880 --> 00:24:34,880 Yeah. Good? Yeah? 567 00:24:34,880 --> 00:24:36,480 I think Malissa's really... 568 00:24:36,480 --> 00:24:39,640 She's a close neighbour, you know, being Italian. 569 00:24:39,640 --> 00:24:41,120 (LAUGHS) So I think she's really... 570 00:24:41,120 --> 00:24:42,720 She's really showing her colours now, 571 00:24:42,720 --> 00:24:44,200 getting into the Greek flavours. 572 00:24:44,200 --> 00:24:46,080 That's it! So, yeah, very happy. 573 00:24:47,240 --> 00:24:49,240 SHANNON: Are you happy with the pastry? Where's your filo? 574 00:24:49,240 --> 00:24:51,720 There's a tester in the oven now. Oh, show me. 575 00:24:51,720 --> 00:24:54,720 I've made a tester filo and I'm hoping that 576 00:24:54,720 --> 00:24:57,160 it comes out as a beautiful filo disc. 577 00:24:57,160 --> 00:24:58,800 Oh, no! 578 00:24:58,800 --> 00:25:00,760 Oh, no, that's not what we're after. 579 00:25:00,760 --> 00:25:02,320 I'm not happy with it. 580 00:25:02,320 --> 00:25:04,840 It's lifted too much. It's uneven now. 581 00:25:04,840 --> 00:25:06,320 It doesn't look refined at all. 582 00:25:06,320 --> 00:25:07,680 OK. 583 00:25:07,680 --> 00:25:10,080 You're getting under the pump a bit now. 584 00:25:10,080 --> 00:25:12,000 I want them to cover the whole bowl. 585 00:25:12,000 --> 00:25:13,480 I want this like a creme brulee. 586 00:25:13,480 --> 00:25:15,280 Everything underneath is a surprise. Yep, OK. 587 00:25:15,280 --> 00:25:18,920 I just need to, yeah, figure out how to bake this 588 00:25:18,920 --> 00:25:21,160 to keep that round shape that I want for it. 589 00:25:21,160 --> 00:25:23,200 We want it to look really refined. 590 00:25:23,200 --> 00:25:24,680 What can I help you with? 591 00:25:24,680 --> 00:25:28,400 Um, maybe organise the biggest cookie cutter we have. 592 00:25:28,400 --> 00:25:31,000 I think I have a good idea to keep these uniform. 593 00:25:31,000 --> 00:25:34,080 From failures, that's where you learn and you get better. 594 00:25:34,080 --> 00:25:36,920 I wanna cut these filos into discs. 595 00:25:37,960 --> 00:25:40,720 Another pan on top of the baking tray 596 00:25:40,720 --> 00:25:43,320 so it keeps pressure on the filo 597 00:25:43,320 --> 00:25:44,960 so it doesn't move too much. 598 00:25:44,960 --> 00:25:47,040 Behind, behind, behind. 599 00:25:47,040 --> 00:25:50,760 The clock keeps ticking. That's the enemy today. 600 00:25:50,760 --> 00:25:55,040 So I throw it in the oven and I pray to...Zeus. 601 00:25:56,240 --> 00:25:58,280 Red team, navy team, 602 00:25:58,280 --> 00:25:59,960 there is 30 minutes to go! 603 00:25:59,960 --> 00:26:02,320 Come on, push! Let's go! 604 00:26:03,760 --> 00:26:04,880 Beautiful. 605 00:26:04,880 --> 00:26:07,120 (DRAMATIC MUSIC) 606 00:26:07,120 --> 00:26:09,840 Did you... Did you pass this? 607 00:26:09,840 --> 00:26:11,960 Yeah, I did. Lumpy as. 608 00:26:11,960 --> 00:26:13,440 Looking into the pot, 609 00:26:13,440 --> 00:26:17,160 this skordalia, it does look thick and clumpy. 610 00:26:17,160 --> 00:26:18,640 Yeah, too much butter. OK. 611 00:26:18,640 --> 00:26:20,480 It's separated. 612 00:26:20,480 --> 00:26:22,640 Like, these potatoes 613 00:26:22,640 --> 00:26:25,960 are not looking good from anyone's perspective. 614 00:26:27,240 --> 00:26:29,640 It's like the temple of doom. 615 00:26:29,640 --> 00:26:31,760 It's not looking good. 616 00:26:51,040 --> 00:26:53,760 10 minutes to go to service! Come on! 10 minutes! 617 00:26:53,760 --> 00:26:55,520 DECLAN: Alright. 618 00:26:55,520 --> 00:26:57,000 Did you...did you pass this? 619 00:26:57,000 --> 00:26:59,040 Yeah, I did. Lumpy as. 620 00:26:59,040 --> 00:27:00,600 Yep. Oh, that's butter. 621 00:27:00,600 --> 00:27:02,080 Big clumps of butter, maybe, in there. 622 00:27:02,080 --> 00:27:03,560 Yeah, too much butter. OK. 623 00:27:03,560 --> 00:27:05,760 So next time you just put a little bit of butter 624 00:27:05,760 --> 00:27:07,280 to stop lumps forming - that's all. 625 00:27:09,160 --> 00:27:11,400 JOCK: What's that? ANDY: That's split mash. 626 00:27:11,400 --> 00:27:13,320 Um, my sko...'skordoppia'. 627 00:27:13,320 --> 00:27:14,800 Huh? 'Skordoppia'. 628 00:27:14,800 --> 00:27:16,280 Skordalia. Skordalia. 629 00:27:17,880 --> 00:27:19,960 That's all meant to be emulsified, isn't it? 630 00:27:20,960 --> 00:27:23,200 My skordalia has split. 631 00:27:23,200 --> 00:27:27,680 And I just want, like, silky-smooth mashed potato. 632 00:27:27,680 --> 00:27:30,160 I want you go get five pans with a handle. 633 00:27:30,160 --> 00:27:31,160 Yeah. OK? 634 00:27:31,160 --> 00:27:34,040 And we're gonna have a little bit of milk and bring it back, OK? 635 00:27:34,040 --> 00:27:35,240 Alright. 636 00:27:35,240 --> 00:27:39,720 If I don't serve up perfection here at the NGV, 637 00:27:39,720 --> 00:27:41,960 like, I'm gonna be letting the team down. 638 00:27:41,960 --> 00:27:43,240 Keep pushing, Deccy. 639 00:27:44,400 --> 00:27:47,160 So Shannon just wants me to do it in saucepans. 640 00:27:47,160 --> 00:27:48,840 So let's do it. 641 00:27:48,840 --> 00:27:51,480 Yeah, so just with the quantity that we've got going on 642 00:27:51,480 --> 00:27:54,760 I think it's better to spread it out. 643 00:27:54,760 --> 00:27:57,040 I'm a fixer and I'm a fighter, 644 00:27:57,040 --> 00:27:58,880 so I'm gonna fix this mash. 645 00:27:58,880 --> 00:28:01,760 As the whisk gets into that and these lumps around the side, 646 00:28:01,760 --> 00:28:03,640 that's where you got the issue. 647 00:28:03,640 --> 00:28:06,280 So get a rubber spatula. And scrape it all in. 648 00:28:08,960 --> 00:28:10,200 Lamb's finished. 649 00:28:10,200 --> 00:28:11,920 I release it and... 650 00:28:11,920 --> 00:28:14,360 (LAUGHS) Like, stuff is going everywhere. 651 00:28:14,360 --> 00:28:17,240 I'm expecting, um... 652 00:28:17,240 --> 00:28:19,600 ..some beautiful fall-apart lamb. 653 00:28:19,600 --> 00:28:20,600 Um... 654 00:28:22,280 --> 00:28:25,880 It's making a big enough mess, so it deserves to be fall-apart. 655 00:28:25,880 --> 00:28:29,320 We've gotta get this meat into servings. 656 00:28:29,320 --> 00:28:33,560 I can smell the oregano, garlic, lemon. It's ready to fall apart. 657 00:28:33,560 --> 00:28:36,160 You know, you put a fork in it and it just goes, "Buh." 658 00:28:36,160 --> 00:28:37,200 That's what you want! 659 00:28:38,560 --> 00:28:41,360 We need to get that reducing. I've got a pan there ready to go. 660 00:28:41,360 --> 00:28:42,360 OK. 661 00:28:42,360 --> 00:28:44,640 THEO: We've gotta move now. Come on! 662 00:28:44,640 --> 00:28:45,720 Come on! 663 00:28:45,720 --> 00:28:46,720 ADI: 26... 664 00:28:46,720 --> 00:28:48,200 This whole thing, this whole dish, 665 00:28:48,200 --> 00:28:50,040 oh, my gosh, we've got so much to do 666 00:28:50,040 --> 00:28:51,880 and we're, like, five minutes to service. 667 00:28:51,880 --> 00:28:56,080 It's almost time to service and we haven't started even cooking 668 00:28:56,080 --> 00:28:58,000 the seafood for our seafood stew. 669 00:28:58,000 --> 00:29:01,200 Maybe get a strainer and a pot ready for that stock. 670 00:29:01,200 --> 00:29:02,200 Yep, yep. 671 00:29:02,200 --> 00:29:04,840 I'm finally venting my pressure cookers 672 00:29:04,840 --> 00:29:07,600 and we need to balance our stock. 673 00:29:07,600 --> 00:29:10,240 Needs to yell "Greece!" 674 00:29:10,240 --> 00:29:12,320 It smells delicious. Smells great, yeah. 675 00:29:12,320 --> 00:29:14,480 So I don't think it's gonna need much refinement. 676 00:29:15,680 --> 00:29:17,160 The stock is super flavoursome. 677 00:29:17,160 --> 00:29:19,360 We've actually managed to pack a lot of flavour in there 678 00:29:19,360 --> 00:29:20,840 in a short amount of time. 679 00:29:20,840 --> 00:29:22,320 RUE: What do you have left? 680 00:29:22,320 --> 00:29:25,400 We have to cook all the seafood, so we need all hands on deck. 681 00:29:25,400 --> 00:29:27,600 Cath and Rue need to leave dessert behind 682 00:29:27,600 --> 00:29:29,080 and come and help us on mains, 683 00:29:29,080 --> 00:29:32,800 because we are cooking all of the seafood individually to order 684 00:29:32,800 --> 00:29:34,680 and it all needs to be perfect. 685 00:29:34,680 --> 00:29:36,600 What do you want me to do? Um... 686 00:29:36,600 --> 00:29:39,120 I've gotta run over to the other guys in a sec. 687 00:29:39,120 --> 00:29:40,760 Yeah, that's fine. 688 00:29:40,760 --> 00:29:43,240 Maybe you can then pick out the mussels, yeah. 689 00:29:44,480 --> 00:29:46,560 THEO: Behind. Hot, hot, hot. 690 00:29:46,560 --> 00:29:50,440 It's time to take that second tester out of the oven for my filo. 691 00:29:50,440 --> 00:29:52,720 And I pull it out 692 00:29:52,720 --> 00:29:55,160 and I take off that baking sheet and... 693 00:29:56,160 --> 00:29:58,440 Yes! This is what I want. 694 00:29:58,440 --> 00:30:00,040 I'm rapt with those. 695 00:30:00,040 --> 00:30:04,080 Little discs of...discs of filo pastry. Really happy. 696 00:30:04,080 --> 00:30:06,920 MALISSA: Oh, beautiful, Theo! Good job. 697 00:30:06,920 --> 00:30:08,600 A perfect filo disc. 698 00:30:08,600 --> 00:30:11,080 They look golden-brown and crispy. 699 00:30:11,080 --> 00:30:13,160 Alright, now I'm ready to go. 700 00:30:13,160 --> 00:30:14,640 Oh, it's so good! 701 00:30:14,640 --> 00:30:17,360 I'm gonna clear this space for service, guys. 702 00:30:17,360 --> 00:30:18,960 So this'll be all ready for service 703 00:30:18,960 --> 00:30:20,560 and then I'll come and help you guys. 704 00:30:20,560 --> 00:30:23,280 This is split, is it? 705 00:30:23,280 --> 00:30:24,920 No, mate. That's come back together. 706 00:30:24,920 --> 00:30:27,680 I'm feeling a sense of relief. 707 00:30:27,680 --> 00:30:29,440 I've brought it back together. 708 00:30:30,480 --> 00:30:31,960 It's really yummy. 709 00:30:31,960 --> 00:30:34,440 Opa! (LAUGHS) 710 00:30:34,440 --> 00:30:36,920 You got that...that sauce for me, Brent? 711 00:30:36,920 --> 00:30:38,400 BRENT: Yeah, yeah. Coming. 712 00:30:38,400 --> 00:30:40,360 DECLAN: We really need to motor on now 713 00:30:40,360 --> 00:30:42,480 and start plating for service. 714 00:30:42,480 --> 00:30:44,720 SHANNON: OK, guys, it's come down to this. 715 00:30:44,720 --> 00:30:46,440 10 seconds to go. 716 00:30:46,440 --> 00:30:48,240 CATH: Coming through, coming through. 717 00:30:49,320 --> 00:30:51,000 DECLAN: Alright, lamb's up. 718 00:30:51,000 --> 00:30:52,560 Good job, guys. 719 00:30:53,720 --> 00:30:55,280 THEO: Service, please! 720 00:30:57,960 --> 00:31:01,360 Tell you what - you close your eyes and you're somewhere in Greece. 721 00:31:01,360 --> 00:31:03,680 Like, the nice big chunk of lamb there. 722 00:31:03,680 --> 00:31:05,360 Skordalia's next to it. 723 00:31:05,360 --> 00:31:07,120 We've got the stuffed courgette. 724 00:31:07,120 --> 00:31:08,280 Beautiful sauce. 725 00:31:08,280 --> 00:31:11,240 And then the oregano oil just dotted around. 726 00:31:11,240 --> 00:31:12,840 Service! 727 00:31:14,080 --> 00:31:16,480 I think Brent and Declan have done really well with these dishes. 728 00:31:16,480 --> 00:31:18,760 You know, it's refined Greek dishes 729 00:31:18,760 --> 00:31:20,680 and I think, yeah, it all works, yeah. 730 00:31:20,680 --> 00:31:23,520 As I'm watching these dishes go out, 731 00:31:23,520 --> 00:31:25,520 I can see this as my future now. 732 00:31:25,520 --> 00:31:27,640 DECLAN: It's like 'My Big Fat Greek Wedding'. 733 00:31:28,640 --> 00:31:30,120 I love being in here, 734 00:31:30,120 --> 00:31:31,800 a commercial kitchen. 735 00:31:31,800 --> 00:31:34,160 You know, I've got my troops, 736 00:31:34,160 --> 00:31:35,800 I'm cooking Greek food. 737 00:31:35,800 --> 00:31:37,440 And I'm loving it. 738 00:31:38,440 --> 00:31:40,520 It's amazing to have that vision 739 00:31:40,520 --> 00:31:43,560 because when I started this competition, 740 00:31:43,560 --> 00:31:45,640 it was kinda, like, "Well, who knows what's gonna happen?" 741 00:31:45,640 --> 00:31:48,840 And now I can see where I'm going and it's amazing. 742 00:31:48,840 --> 00:31:50,320 Service, please! 743 00:31:54,000 --> 00:31:56,480 (DELICATE MUSIC) 744 00:32:02,080 --> 00:32:04,200 ANDY: Here we go! Hello! Thank you! 745 00:32:04,200 --> 00:32:06,680 Hello! Alright. 746 00:32:06,680 --> 00:32:09,360 OK, so this is the main from the red team. 747 00:32:10,520 --> 00:32:12,360 A lamb shoulder, skordalia, 748 00:32:12,360 --> 00:32:15,760 stuffed courgette with oregano and parsley oil. 749 00:32:20,600 --> 00:32:23,360 (TENSE MUSIC) 750 00:32:36,680 --> 00:32:37,800 Smashed it. 751 00:32:38,800 --> 00:32:40,680 Oh-ho! (LAUGHS) 752 00:32:41,920 --> 00:32:44,160 I absolutely loved that. 753 00:32:45,200 --> 00:32:48,440 The meat itself was fall-apart, delicious. 754 00:32:48,440 --> 00:32:52,720 Then you have a little bit of the courgette with the capers in there 755 00:32:52,720 --> 00:32:54,680 and the capsicum and the olives. 756 00:32:54,680 --> 00:32:58,080 Then you have the fattiness of that skordalia that's in there. 757 00:32:58,080 --> 00:32:59,560 Oh, my God. 758 00:32:59,560 --> 00:33:01,680 It brought everything together 759 00:33:01,680 --> 00:33:03,440 and just made me want more. 760 00:33:04,920 --> 00:33:06,760 I was a little worried with this challenge 761 00:33:06,760 --> 00:33:09,240 that perhaps they might have gotten carried away with 762 00:33:09,240 --> 00:33:11,160 trying to modernise something 763 00:33:11,160 --> 00:33:14,000 and then in that effort, kind of lose 764 00:33:14,000 --> 00:33:17,560 or detract from the Greekness of it all. 765 00:33:17,560 --> 00:33:19,480 But this is a delicious dish of food. 766 00:33:19,480 --> 00:33:23,840 The texture of the lamb itself is really fall-apart and tender. 767 00:33:23,840 --> 00:33:26,320 I loved the zucchini or the courgette 768 00:33:26,320 --> 00:33:29,800 bringing some pepperiness and some bitterness there. 769 00:33:29,800 --> 00:33:32,400 It's the thing that really just underpins everything 770 00:33:32,400 --> 00:33:34,280 and brings the dish together. 771 00:33:34,280 --> 00:33:36,920 The skordalia - hats off to Declan. 772 00:33:36,920 --> 00:33:41,040 Like, that did NOT look like that about half an hour ago. 773 00:33:41,040 --> 00:33:44,280 It was silky, it was smooth, it was rich. 774 00:33:44,280 --> 00:33:46,120 So...yes. 775 00:33:46,120 --> 00:33:47,880 I'm stoked. I'm happy. 776 00:33:47,880 --> 00:33:49,680 Oh, yes. I'm ready for some more food now. 777 00:33:50,800 --> 00:33:53,000 RHIANNON: Let's get this seafood happening, guys. 778 00:33:53,000 --> 00:33:55,320 So one of us on seafood each. 779 00:33:55,320 --> 00:33:58,280 You'll do scallops. I'll do prawns. You do fish. 780 00:33:58,280 --> 00:34:00,120 SHANNON: Have you cooked the seafood yet? 781 00:34:00,120 --> 00:34:01,120 Uh, no. 782 00:34:01,120 --> 00:34:04,880 Service has started, the red team is sending their dishes out. 783 00:34:04,880 --> 00:34:06,960 Our team is still not ready. 784 00:34:06,960 --> 00:34:09,880 We still have to cook off our seafood. 785 00:34:09,880 --> 00:34:12,120 I'm worried about your prawns are gonna be cooked on here. 786 00:34:12,120 --> 00:34:14,200 Kingfish is here. I'm gonna have someone on the kingfish. 787 00:34:14,200 --> 00:34:16,760 It's, like, crazy in the room. 788 00:34:16,760 --> 00:34:18,480 Let's get this kingfish in, quickly. 789 00:34:18,480 --> 00:34:19,480 Let's go. 790 00:34:19,480 --> 00:34:22,320 Everyone is panicking. Take them out. Take them out now. 791 00:34:22,320 --> 00:34:23,880 Holy moly, ladies. 792 00:34:23,880 --> 00:34:25,440 RUE: Yeah, I know. 793 00:34:35,320 --> 00:34:39,000 Applications for contestants are now open. 794 00:34:39,000 --> 00:34:41,480 Head to the link and apply. 795 00:34:44,280 --> 00:34:46,880 SHANNON: OK, let's bring the plates up. You get the plates all ready. 796 00:34:46,880 --> 00:34:49,520 Yep. Two of you plate, two of you cook. 797 00:34:49,520 --> 00:34:52,160 I feel so deflated when I look at the red team 798 00:34:52,160 --> 00:34:55,360 and their plates are going out and we still don't even have a dish. 799 00:34:56,800 --> 00:34:59,840 Guys, we're working on four plates at a time. Yep. 800 00:34:59,840 --> 00:35:01,520 We have got so much to do. 801 00:35:01,520 --> 00:35:04,960 So we're all pulling together to help each other get this dish out. 802 00:35:04,960 --> 00:35:07,960 Two fish, four tomato, one scallop, 803 00:35:07,960 --> 00:35:10,720 one mussel, one prawn, one calamari. 804 00:35:10,720 --> 00:35:13,880 Rue and I are plating as fast as we can. 805 00:35:13,880 --> 00:35:15,640 ADI: Here's another four scallops. 806 00:35:15,640 --> 00:35:17,280 I'm gonna work on the next set of... 807 00:35:17,280 --> 00:35:19,320 Squid, squid, squid? Squid coming up. OK. 808 00:35:19,320 --> 00:35:21,400 I'm looking at the squid. It's crispy. 809 00:35:21,400 --> 00:35:24,880 The rest of the seafood looks like it's cooked perfectly. 810 00:35:24,880 --> 00:35:27,400 And it's finally come together. 811 00:35:27,400 --> 00:35:29,240 RUE: It looks bougie. 812 00:35:29,240 --> 00:35:31,280 Service, please! 813 00:35:31,280 --> 00:35:34,800 There's one jug per two plates, please. Thank you. 814 00:35:34,800 --> 00:35:36,280 Thank you. 815 00:35:38,400 --> 00:35:40,360 I can see seafood stew. Ooh! 816 00:35:40,360 --> 00:35:41,520 Ooh! 817 00:35:41,520 --> 00:35:43,200 Thank you! Thank you. 818 00:35:44,480 --> 00:35:45,800 Wow! Thank you. 819 00:35:47,120 --> 00:35:50,560 So from the blue team, a Greek seafood stew. 820 00:35:50,560 --> 00:35:52,960 And may I just say, this looks stunning. 821 00:35:52,960 --> 00:35:55,560 That looks epic. That looks so good. 822 00:35:55,560 --> 00:35:58,080 So I think we, uh...have got a little sauce job. 823 00:35:58,080 --> 00:35:59,680 Pour a little more? Yep. Here you go. 824 00:35:59,680 --> 00:36:01,760 Ladies first. Oh, thank you so much. 825 00:36:01,760 --> 00:36:03,360 Sauce job. 826 00:36:26,440 --> 00:36:27,920 Beautifully cooked prawn. 827 00:36:27,920 --> 00:36:30,520 Yeah, my fish is great. Stunning. 828 00:36:32,600 --> 00:36:35,720 Again, I'm a happy man. I'm a happy man. 829 00:36:35,720 --> 00:36:38,360 I think it came to the table and we all just got excited 830 00:36:38,360 --> 00:36:41,760 'cause it looked elevated, it looked refined, 831 00:36:41,760 --> 00:36:44,440 it looked like exactly what we were looking for from this challenge. 832 00:36:45,440 --> 00:36:46,920 The cooking of the seafood - 833 00:36:46,920 --> 00:36:51,400 like, we were always going to be honing in on that with this dish. 834 00:36:51,400 --> 00:36:53,480 They're all perfectly cooked. 835 00:36:53,480 --> 00:36:56,080 Scallop - beautifully caramelised on one side. 836 00:36:56,080 --> 00:36:59,600 Prawn - just-set silky goodness. 837 00:36:59,600 --> 00:37:03,440 Tail removed so I don't need to mess around with it. I love that. 838 00:37:03,440 --> 00:37:05,560 Mussel - plump, juicy. 839 00:37:05,560 --> 00:37:09,400 Kingfish and the squid tentacles - perfectly cooked. 840 00:37:09,400 --> 00:37:12,480 All of us, exactly the same story. 841 00:37:12,480 --> 00:37:15,560 And can I just say how difficult it is to achieve this? 842 00:37:15,560 --> 00:37:16,920 Yeah. 843 00:37:16,920 --> 00:37:20,200 This is definitely a lot harder to pull off 844 00:37:20,200 --> 00:37:22,120 than the braised lamb dish. 845 00:37:22,120 --> 00:37:23,640 Yes. Ooh, tough one! 846 00:37:23,640 --> 00:37:26,120 Difficulty rating definitely counts for something here, I think. 847 00:37:28,280 --> 00:37:30,000 RUE: Service, please! 848 00:37:31,520 --> 00:37:33,040 MALISSA: Service, please! 849 00:37:33,040 --> 00:37:35,080 Are these the last three? Yes. Thank you! 850 00:37:35,080 --> 00:37:36,560 Good job, guys. 851 00:37:36,560 --> 00:37:40,200 The main has gone out now and I'm ready to plate up the dessert. 852 00:37:42,960 --> 00:37:45,000 Presentation is key today. 853 00:37:46,480 --> 00:37:48,520 Does that look like a creme brulee? 854 00:37:48,520 --> 00:37:50,320 Or do I need more sugar? Yeah, it does. 855 00:37:51,320 --> 00:37:53,120 In the beginning, I'm thinking 856 00:37:53,120 --> 00:37:57,680 to torch the top of the filo kinda like a creme brulee. 857 00:38:01,360 --> 00:38:02,840 BRENT: Ooh. Nah, bitter. 858 00:38:02,840 --> 00:38:04,760 Bitter, right? Yeah. Bitter. 859 00:38:06,040 --> 00:38:07,800 That doesn't work. 860 00:38:07,800 --> 00:38:10,760 I think that looks nice glossy like that. 861 00:38:10,760 --> 00:38:11,760 Yeah. 862 00:38:11,760 --> 00:38:14,960 So maybe we brush some of the lemon honey syrup on top. 863 00:38:14,960 --> 00:38:16,920 I like the way that looks. 864 00:38:16,920 --> 00:38:19,360 Piling everything up would be quite nice. 865 00:38:19,360 --> 00:38:20,360 Yeah. 866 00:38:20,360 --> 00:38:23,920 Makes it look like a fine-dining galaktoboureko. 867 00:38:23,920 --> 00:38:26,640 And it's gonna eat so nice 868 00:38:26,640 --> 00:38:28,280 with the lemon honey syrup. 869 00:38:28,280 --> 00:38:30,280 Then you're gonna crack into it and just... 870 00:38:30,280 --> 00:38:33,680 ..the beautiful surprise of fig, pistachio, just... 871 00:38:33,680 --> 00:38:35,960 That's my heart. Love it. 872 00:38:35,960 --> 00:38:38,240 (HUMS TUNE) (TRADITIONAL GREEK MUSIC) 873 00:38:38,240 --> 00:38:39,800 Whoo-hoo! 874 00:38:40,880 --> 00:38:43,240 You're actually good at that! (LAUGHS) Yeah! 875 00:38:43,240 --> 00:38:44,960 I am so happy today. 876 00:38:44,960 --> 00:38:47,200 I feel like I've thrived under the pressure. 877 00:38:47,200 --> 00:38:50,160 (MALISSA LAUGHS) 878 00:38:50,160 --> 00:38:51,800 Service, please. 879 00:38:51,800 --> 00:38:53,520 I'm lapping it up. 880 00:38:53,520 --> 00:38:55,280 I'm grateful to be here. 881 00:38:55,280 --> 00:38:59,120 I'm so happy to be sharing my culture with everyone. 882 00:38:59,120 --> 00:39:01,960 And this is what food is all about. 883 00:39:01,960 --> 00:39:04,760 Good job! You're amazing. 884 00:39:04,760 --> 00:39:05,880 Far out. Well done. 885 00:39:05,880 --> 00:39:07,360 (SIGHS) 886 00:39:09,880 --> 00:39:11,520 Thank you! Thank you. 887 00:39:11,520 --> 00:39:13,720 (WAITER MURMURS) Thank you. 888 00:39:14,720 --> 00:39:17,440 OK, so from the red team, a dessert of 889 00:39:17,440 --> 00:39:19,600 Greek creme brulee galaktoboureko 890 00:39:19,600 --> 00:39:21,480 with fig and honey syrup. 891 00:39:22,680 --> 00:39:24,480 (PASTRY CRUNCHES) 892 00:39:24,480 --> 00:39:26,840 That's a crispy filo. Yeah. 893 00:39:51,240 --> 00:39:53,160 Firstly, the filo pastry, 894 00:39:53,160 --> 00:39:55,840 like, it is so good. 895 00:39:58,000 --> 00:40:00,520 I was keen to see how he'd go doing it in bulk 896 00:40:00,520 --> 00:40:03,000 and especially 'cause he had a little bit of trouble, Theo, 897 00:40:03,000 --> 00:40:04,680 in his first batch. 898 00:40:04,680 --> 00:40:07,320 But I mean, it was golden, it was flaky, 899 00:40:07,320 --> 00:40:09,600 it was layers upon layers upon layers. 900 00:40:09,600 --> 00:40:12,200 So whatever problems he had, he overcame them 901 00:40:12,200 --> 00:40:14,840 and he's produced a perfect result again. 902 00:40:14,840 --> 00:40:16,720 Going underneath and you get, like, 903 00:40:16,720 --> 00:40:18,800 you know, the roasted pistachios, 904 00:40:18,800 --> 00:40:21,440 the kinda softened figs 905 00:40:21,440 --> 00:40:23,920 and then it's really all just bound together by 906 00:40:23,920 --> 00:40:26,400 that kinda semolina custard. 907 00:40:26,400 --> 00:40:28,880 So definitely got Greek flavours, Greek vibes. 908 00:40:28,880 --> 00:40:33,280 Creme brulee to me is all about two textures. 909 00:40:33,280 --> 00:40:35,640 One is the snap of burnt sugar. 910 00:40:36,760 --> 00:40:38,920 Brulee. Yep. Magical. 911 00:40:38,920 --> 00:40:40,800 And the second thing is the creme, 912 00:40:40,800 --> 00:40:45,400 which is that just-set, impossibly creamy texture. 913 00:40:45,400 --> 00:40:49,320 And he's nailed both. I loved that. 914 00:40:49,320 --> 00:40:51,120 Service, please! 915 00:40:51,120 --> 00:40:54,040 Last ones! Oh, my God! 916 00:40:55,520 --> 00:40:58,000 So we have just finished main service 917 00:40:58,000 --> 00:41:01,920 and we have to get started on our dessert. 918 00:41:01,920 --> 00:41:03,960 And we're rushing to plate up. 919 00:41:03,960 --> 00:41:06,240 You can do the mousse. I'll probably, like... 920 00:41:06,240 --> 00:41:07,920 Oh, I'm scared too. Are ya? 921 00:41:07,920 --> 00:41:10,360 Yeah. It's your dessert! Make it happen! 922 00:41:10,360 --> 00:41:11,840 You'll be amazing, Rue! OK! 923 00:41:11,840 --> 00:41:13,400 Believe in yourself! OK! 924 00:41:14,480 --> 00:41:17,040 So we've decided to use the espuma gun 925 00:41:17,040 --> 00:41:19,480 and actually make our mousse into a foam 926 00:41:19,480 --> 00:41:21,120 to elevate the dish. 927 00:41:21,120 --> 00:41:23,400 But I've never done it before. 928 00:41:23,400 --> 00:41:24,600 Ah! 929 00:41:24,600 --> 00:41:26,600 I'm not gonna lie... Go. Go, go. You've got this. 930 00:41:26,600 --> 00:41:27,880 Yep, OK. 931 00:41:31,080 --> 00:41:32,360 ALL: Ohh! 932 00:41:32,360 --> 00:41:33,840 I'm so sorry! 933 00:41:35,600 --> 00:41:37,080 This is not good. 934 00:41:37,080 --> 00:41:40,000 I am making a mess. 935 00:41:47,480 --> 00:41:57,400 (DRAMATIC MUSIC) 936 00:41:57,400 --> 00:41:59,960 (LAUGHS) Oh, my gosh! 937 00:41:59,960 --> 00:42:01,960 Oh, my gosh! 938 00:42:01,960 --> 00:42:04,440 I get one plate. 939 00:42:04,440 --> 00:42:07,840 The next plate, I'm thinking, "OK, I'm confident now. I got this." 940 00:42:08,960 --> 00:42:11,160 I...I think I've got the hang of it now. 941 00:42:11,160 --> 00:42:12,640 I'm sorry, guys. 942 00:42:12,640 --> 00:42:14,600 It will not happen again. 943 00:42:14,600 --> 00:42:16,600 Yeah, nice, Rue. Yeah, look at you! 944 00:42:16,600 --> 00:42:19,560 Go, guys! Like, the other team have finished desserts. 945 00:42:19,560 --> 00:42:22,040 Whilst I'm plating up the mousse, 946 00:42:22,040 --> 00:42:25,440 Adi and Rhi are adding the roasted grapes, 947 00:42:25,440 --> 00:42:29,360 the apricot and the caramelised walnuts. 948 00:42:29,360 --> 00:42:31,200 Happy? Yep. 949 00:42:31,200 --> 00:42:33,400 In the end, I drizzle a bit of 950 00:42:33,400 --> 00:42:35,440 the honey and orange blossom syrup. 951 00:42:35,440 --> 00:42:37,000 Yeah, beautiful. 952 00:42:37,000 --> 00:42:38,720 CATH: Very strong, the orange blossom. 953 00:42:38,720 --> 00:42:40,960 That's gonna be beautiful with everything else, though. 954 00:42:40,960 --> 00:42:43,040 Yeah, that's true. Only a tiny little bit. 955 00:42:43,040 --> 00:42:44,600 OK. Service, please! 956 00:42:54,400 --> 00:42:55,640 Thank you! 957 00:42:57,360 --> 00:42:58,880 Thank you very much. 958 00:42:59,880 --> 00:43:00,920 Wow! 959 00:43:02,000 --> 00:43:04,560 From the blue team, we have a Greek yoghurt mousse 960 00:43:04,560 --> 00:43:09,560 with roasted grapes, honeyed syrup and spiced walnuts. 961 00:43:30,040 --> 00:43:31,520 I like the candied walnuts. 962 00:43:31,520 --> 00:43:33,880 I think that they are beautifully crunchy. 963 00:43:33,880 --> 00:43:35,480 They have that lovely bitterness to them. 964 00:43:35,480 --> 00:43:38,120 And those in themselves are quite nice. 965 00:43:38,120 --> 00:43:40,840 The grapes give you some nice pops of sweetness. 966 00:43:40,840 --> 00:43:44,080 The mousse has a nice sourness from the Greek yoghurt. 967 00:43:44,080 --> 00:43:47,720 I think why I'm grappling with this dish 968 00:43:47,720 --> 00:43:50,040 is that it feels like a lot of ideas 969 00:43:50,040 --> 00:43:54,560 trying to form together a cohesive dish 970 00:43:54,560 --> 00:43:56,560 and it really just hasn't gotten there. 971 00:43:56,560 --> 00:43:58,920 I understand the intention... 972 00:44:00,040 --> 00:44:03,680 ..of this dish was to have a white-chocolatey, fruity... 973 00:44:03,680 --> 00:44:06,320 Like, I get it. I get what they were trying to manifest here. 974 00:44:06,320 --> 00:44:08,960 Lot of really good, considered things going on there. 975 00:44:08,960 --> 00:44:12,440 But I think it's a flavour battle that's just one step too much for me. 976 00:44:12,440 --> 00:44:13,920 Couldn't agree more. 977 00:44:13,920 --> 00:44:15,640 There's a lot of big flavours, 978 00:44:15,640 --> 00:44:19,320 and especially that honey and orange blossom syrup around the outside. 979 00:44:19,320 --> 00:44:21,160 There's so many things going on here, 980 00:44:21,160 --> 00:44:23,160 but nothing's really meshing together. 981 00:44:23,160 --> 00:44:25,720 I think that that's the biggest problem with this dish. 982 00:44:28,320 --> 00:44:31,520 I'm ready. You ready? ALL: Service, please! 983 00:44:31,520 --> 00:44:34,200 (ALL CHEER) 984 00:44:34,200 --> 00:44:36,360 Oh, well done! 985 00:44:36,360 --> 00:44:38,040 My God. Well done! 986 00:44:39,880 --> 00:44:41,960 Whoa! Good, right? 987 00:44:41,960 --> 00:44:44,600 (MALISSA MUMBLES) That's so good! 988 00:44:44,600 --> 00:44:47,920 (MOMENTOUS MUSIC) 989 00:44:50,240 --> 00:44:54,960 Alright, let's see which team has earned their place 990 00:44:54,960 --> 00:44:57,360 in tomorrow's Immunity Challenge. 991 00:44:59,520 --> 00:45:02,160 Navy team, your seafood stew 992 00:45:02,160 --> 00:45:04,760 was sophisticated and elevated. 993 00:45:05,760 --> 00:45:07,400 It was exactly what we asked for. 994 00:45:08,840 --> 00:45:14,360 Red team, nothing is more Greek than lamb, potatoes and zucchini. 995 00:45:15,360 --> 00:45:17,320 But you took those simple flavours 996 00:45:17,320 --> 00:45:22,080 and turned them into a completely refined dish. 997 00:45:22,080 --> 00:45:24,360 I think it was perfectly executed. 998 00:45:24,360 --> 00:45:26,200 Well done, well done. 999 00:45:26,200 --> 00:45:27,560 Wow! 1000 00:45:29,360 --> 00:45:31,600 So both the mains were really strong. 1001 00:45:31,600 --> 00:45:34,480 You know what that means. It all came down to dessert. 1002 00:45:34,480 --> 00:45:36,280 Navy team, 1003 00:45:36,280 --> 00:45:38,840 while the concept of a Greek yoghurt dish 1004 00:45:38,840 --> 00:45:41,920 with grapes and walnuts, it sounds fantastic, 1005 00:45:41,920 --> 00:45:45,720 unfortunately, the dish lacked identity as a whole. 1006 00:45:45,720 --> 00:45:47,320 Ohh. 1007 00:45:47,320 --> 00:45:51,280 Red team, we understood the concept of the dish. 1008 00:45:52,440 --> 00:45:54,240 But more than that, 1009 00:45:54,240 --> 00:45:57,600 we loved the snap of that perfect filo pastry. 1010 00:45:57,600 --> 00:46:00,680 And that's why, red team, you are the winners today. 1011 00:46:00,680 --> 00:46:02,920 (CONTESTANTS CHEER) DECLAN: Opa! 1012 00:46:02,920 --> 00:46:04,320 Opa! 1013 00:46:06,000 --> 00:46:07,120 Yes! 1014 00:46:07,120 --> 00:46:09,360 Oh, my God, this is relief. 1015 00:46:09,360 --> 00:46:11,760 All the weight has been lifted off my shoulders. 1016 00:46:11,760 --> 00:46:13,000 Thank you. 1017 00:46:13,000 --> 00:46:15,280 You can go home to your parents' house this weekend. 1018 00:46:15,280 --> 00:46:17,400 (LAUGHS) 1019 00:46:17,400 --> 00:46:19,280 My dad would be... Yeah. 1020 00:46:19,280 --> 00:46:23,160 "You're lucky you didn't embarrass me and yourself." 1021 00:46:23,160 --> 00:46:26,240 So I'm really happy that I got it done today 1022 00:46:26,240 --> 00:46:27,720 for that fact alone. 1023 00:46:27,720 --> 00:46:31,880 Declan, Brent, Theo and Malissa, congratulations. 1024 00:46:31,880 --> 00:46:35,080 You have won an all-important spot in tomorrow's Immunity Challenge, 1025 00:46:35,080 --> 00:46:37,960 where one of you will be guaranteed safety 1026 00:46:37,960 --> 00:46:39,640 from Sunday's elimination. 1027 00:46:39,640 --> 00:46:41,120 And just maybe... 1028 00:46:41,120 --> 00:46:44,120 ..a shiny little gold pin as well. 1029 00:46:44,120 --> 00:46:45,480 ALL: Ooh! 1030 00:46:45,480 --> 00:46:47,120 Of course, Shannon will be joining us again 1031 00:46:47,120 --> 00:46:49,320 to help you get your hands on it. 1032 00:46:49,320 --> 00:46:52,160 Well done today, everybody. Head on out. 1033 00:46:52,160 --> 00:46:53,840 See you tomorrow! ANDY: Nice one, crew. 1034 00:46:53,840 --> 00:46:55,320 Good stuff today. 1035 00:46:55,320 --> 00:46:56,840 (ALL CHATTER) 1036 00:46:57,880 --> 00:46:59,800 Oh, good job! 1037 00:46:59,800 --> 00:47:02,160 Tomorrow night on MasterChef Australia... 1038 00:47:02,160 --> 00:47:04,120 ADI: Come on, guys! 1039 00:47:04,120 --> 00:47:06,920 ..with only four of them cooking for immunity... 1040 00:47:06,920 --> 00:47:09,240 MALISSA: I just want this so badly. 1041 00:47:09,240 --> 00:47:10,880 DECLAN: I really wanna push myself, 1042 00:47:10,880 --> 00:47:13,480 maybe do a couple of risky things today. 1043 00:47:13,480 --> 00:47:14,520 Surprise! 1044 00:47:14,520 --> 00:47:16,200 ..their chances are good. 1045 00:47:16,200 --> 00:47:17,640 High risk, high reward. 1046 00:47:17,640 --> 00:47:19,240 If you nail this, you could see yourself 1047 00:47:19,240 --> 00:47:21,040 with a pin back on that apron, 1048 00:47:21,040 --> 00:47:22,520 and how good would that be? 1049 00:47:22,520 --> 00:47:23,520 But... 1050 00:47:23,520 --> 00:47:25,200 Please put your hands together 1051 00:47:25,200 --> 00:47:26,720 for Kay-Lene Tan! 1052 00:47:26,720 --> 00:47:28,360 (CONTESTANTS CHEER) 1053 00:47:28,360 --> 00:47:29,840 ..what are the odds 1054 00:47:29,840 --> 00:47:32,960 of beating a professional chef? 1055 00:47:32,960 --> 00:47:35,200 Time to bring out the big guns. Let's go. 1056 00:47:40,000 --> 00:47:42,320 Captions by Red Bee Media